There is a small ‘nirvana’ northwest of Montalcino, where Luigi Fabbro and Katia Nuassbaum founded San Polino nearly 30 years ago. Using Luigi’s scientific experience of mapping the Amazon rainforest they decided to try their hands at “creating wines as complete reflections of the biodiversity of their terroir” Katia explains. This tiny estate of only 4 hectares now produces luscious and balanced wines farmed bio-dynamically by this energetic couple who, it is clear, pour all their heart and energies into these sublime wines. Praised by critics and peers they have been described as having “an incredible clarity and pureness of fruit that is unequalled in the region”.
Vineyards are to the north-east of Montalcino at 300m altitude where a meandering stream runs through it attracting much wildlife. Worked by hand, organically and biodynamically, the canopy is well-managed to produce healthy, juicy, thick-skinned grapes. The grapes are hand selected in whole bunches from the vines wich are over 6 feet tall.The grapes hang with plenty of room in between and allow the warm air to circulate around the grapes.
Harvested in early October, then a 3 day cold pre-fermentation maceration, spontaneous fermentation on native yeasts in large tronic oak barrels 35hl, or stainless steel, then 20 days post fermentation maceration. Then after pressing the skins, ageing in large oak for 6 months, then 3 months stainless steel and bottling by hand.
Fruity, fresh and pure, this is a gorgeous, sensuous expression of Sangiovese with real concentration and superb balance in spite of the alleged lightness of the vintage. It can be cellared, but it is hard to resist now, hitting this very rare, sweet spot where a wine is ready to drink while having the bones to age further. This wine shows the strength and character of the San Polino terroir.
Roasted or grilled vegatables, meat, mushrooms and legumes, full-bodied cheeses.
Organic, biodynamic, vegan/veggie, wild yeast.