Winemaking at San Polino follows the norms of the AIAB /IFOAM for organic winemaking. We also adhere to the “Renaissance des Appellations” Quality Charter. The wine is fermented naturally, using indigenous yeasts. The fermentation temperature can be as high as 28 to 33 degrees Celsius depending on the vintage. Several daily operations of manual pigiage (punching of the cap), delestage (rack and return) as well as rimontaggio (pumping over) are performed Wine is aged in Slavonia oak vats and barrels varying in size from 3800 to 2600 liters. We also use some French oak barriques for batonage of the light lees to be then blended back into the rest of the wine. Stainless steel ISO A316 are employed only for short term storage of the wines. Wine making and wine stocking is under temperature control. Nitrogen is used to pump the wines and to protect them from oxidation. No additives are used apart from minimal quantities of Sulphur Dioxide (generally less 60 mg per litre of Total Sulphur Dioxide)
Fine Wines from Organic Biodynamic Agriculture
Brunello di Montalcino - Rosso di Montalcino - Sant'Antimo
