Our Brunello di Montalcino comes from a lush loamy field on the northern slopes of Montalcino. Full-bodied and structured, it has been described in glowing terms as being fruity, opulent, corpulent, luxurious and delicious.
Lush field on the slopes of Montalcino, with strong clay and marl elements. Good ventilation and sun exposure ensures optimal ripeness each year.
The winter saw cold night-time temperatures but rarely below freezing. This was followed by an early spring with many days of bright sunshine interspersed with at least 7 days rain per month, very good for the soils and replenishing water for the vines. Summer started early with a warm June, hot July and August following through to the end of September. Luckily at San Polino we caught the few storms that there were, with no hail damage. The rain bought relief to the vines, giving them strength for their last lap before harvest.
spontaneous, on indegenous yeasts in tronic oak vats
3 days at 12°C pre-fermentation, 30 days post-fermentation
3 years 6 months in large Savonian oak barrels
A wonderful expression of Brunello with orange rind, citrus and red cherries, but there's also an overlay of riper, roasted herbs and incense. Medium to full body, ripe but very structured tannins and a very flavorful palate with lots of dried nutmeg and spice undertones. Everything is where it should be, in balance.cod. 33-100
Tasted blind. Mid to deep ruby. A nose that is still a little closed on the fruit but with lots of interest. Minerally notes. Slow to reveal itself on the palatte, too. At this stage more savoury than fruity, but it is brooding and the fruit needs time to come out. Sensationally balanced.cod. 46-100
Ruby red in colour. Red cherry, blackberry, refined floral aromatics. Balanced but with energy. Harmonious. Great finish.cod. 50-20