Our Brunello di Montalcino undergoes a 30-day maceration period in oak before being aged for a further 3 years in large oak barrels. It is a wine that must live up to great expectations and never lets us down. Full-bodied and structured our Brunello has been described in glowing terms as being fruity, tannic, corpulent, luxurious and delicious.
Scheda
2018
DOCG
Sangiovese
300 m
Campo sulle pendici settentrionali di Montalcino, con buona esposizione. Suolo con forte presenza di argilla e galestro, ma ben drenato. Buona ventilazione.
La primavera relativamente piovosa permette alla terra di recuperare vitalità dopo un'annata precedente particolarmente siccitosa. Date le condizioni, le piante sono da subito state molto vigorose, ed è stato svolto molto lavoro per gestire lacrescita vigorosa delle piante, e la vigoria generale dell'ecosistema della vigna. L'estate, particolarmente ad agosto, è calda, ma non ai livelli delle annate precedenti, e la maturazione dell'uva avviene con i ritmi corretti. La vendemmia avviene a inizio ottobre, l'uva è sana e bella, con spiccata acidità e concentrazioni relativamente elevate.
Spontanea, con lieviti autoctoni, in tini di legno e acciaio.
3 giorni a 12°C pre-fermentatione, 30 giorni post-fermentazione
3 anni e 6 mesi in botti di rovere di Slavonia
14.5°
Recensioni
James Suckling
A dark and brooding Brunello with lots of blackberry and blueberry character. Full body, a wealth of fruit and a flavourful finish. Kir-like. Made from biodinamically grown grapes.
cod. 15-100James Suckling
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. 33-100Jancis Robinson
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. 46-100James Suckling
A 2011 with plenty of ripe fruit and spices. Chocolate-covered-cherry character too. Lovely pure fruit here. Full-bodied, chewy, round and savory. Better in 2018.
cod. 53-100James Suckling
Attractive aromas of cherry, dark mushroom, bark and walnut follow through to a full body with lots of ripe cherry and berry character in the center palate. Firm, chewy tannins draw you down the palate. Extremely long. Drink after 2023 and onwards.
cod. 67-100The Wine Independent
[Susan Hulme] The San Polino estate lies directly to the south of the town of Montalcino in one of the original growing zones for Brunello. Winemaker and owner, Luigi Fabbro originally from Friuli and his English wife Katia have always made a friendly, fruity, enjoyable stye of Brunello but in recent vintages their wines are getting better than ever. The 2018 San Polino Brunello shows very good fruit concentration and well-integrated oak. Aromas of woodsmoke, cream, and sweet spice are gently wrapped around ripe, dark cherry fruit. On the palate this Brunello has all the firmness and assertiveness of all that you could wish for but the tannins are refined and harmonious and the wine is delivered with plenty of appealing aromatics and charm.
cod. 81-100James Suckling
Phenomenal aromas of pure fruit with raspberries, blueberries and flowers such as violets and roses. Full body, ultra-fine tannins and a soft and caressing finish. A beauty at every level. So drinkable now but better in 2017. From biodynamically grown grapes.
cod. 55-80James Suckling
Phenomenal nose of perfectly ripe sangiovese with an aroma of raspberries and other berries that goes on for minutes. Full body with a fabulous purity of fruit, and a fresh, fruity finish. I love the purity of fruit here. Wow. From biodynamically grown grapes. Drink or hold.
cod. 56-80James Suckling
Very complex aromas of ripe fruits with hints of leather and spices. Full body, with very fine tannins and a silky finish. The polished texture of the tannins is impressive for the vintage. Made from biodynamically grown grapes. Drink or hold.
cod. 57-80James Suckling
Ash and spices, with hints of plums and dark fruits. Full-bodied, with layers of velvety tannins and lots of wood. Impressive intensity of ripe and balanced fruit.
cod. 58-80James Suckling
I like the nose of crushed berries, flowers and black licorice. Full bodied, with a dense palate of ultra fine tannins. It’s all there and just making me happy. Best after 2014.
cod. 59-80Wine Enthusiast
Made with organically grown Sangiovese and fermented with wild yeasts, this fragrant, earthy red has intense aromas of rose petal, forest floor, new leather, woodland berry and balsamic whiffs of camphor. Full bodied and savory, the palate doles out juicy Marasca cherry, blood orange, licorice and tobacco alongside bright acidity and a backbone of noble tannins. It's still youthfully austere, with great aging potential. Drink 2026–2046.
cod. 70-80Jancis Robinson
Lustrous mid ruby. Brooding cherry fruit with top notes of spice, minerals and a hint of soy sauce. Gorgeous mouth-filling fruit with fantastic firm, chewy tannins. Succulent, perfumed raspberry notes on a gripping, tactile finish. Fantastic balance. (WS)
cod. 75-80James Suckling
Brunello that shows the ripeness of the vintage. At the same time the rich plum and cherry character is buttressed with bright acidity and dusty tannins. It’s chewy yet polished. Fresh at the end. Drink in 2023 and onwards. From organically grown grapes.
cod. 78-80James Suckling
This has a gorgeous nose of rosemary, tobacco smoke, cherry stones, raspberries, peaches, cinnamon stick and five spice. Layered and seductive, with a full body and firm, very fine tannins. Persistent firmness and focus. From organically grown grapes. Try this in 2024.
cod. 86-60Jancis Robinson
Lustrous ruby. Sour cherry, raspberry, pine and iron hints, but still rather subdued on the nose. Pure and focused on the palate and with proper concentration to it. Great balance and with rustic tannic bite on the finish. Can be approached now, but much more is to come. (WS)
cod. 89-60Jancis Robinson
Deep ruby. Intense and a little balsamic with a touch of leather. With aeration, pure cherry and raspberry. Fragrant, perfumed, cherry and raspberry palate with perfectly integrated acidity. Gorgeous chew and length. (WS)
cod. 14-40
Wine Enthusiast
Baked plum, crushed violet, dark spice and wild berry aromas are front and centre. It,s full bodied and youthfully austere, showing marasca cherry, tobacco leaf and star anise set against taut tannins and bright acidity. Give it time to fully develop.
cod. 16-40Vinous
Bright ruby red. Raspberry syrup, milk chocolate, violet and mocha on the fresh nose. Silky smooth, intense and very ripe; lively but harmonious acidity energizes the raspberry, floral and sweet spice flavors. Finishes with mounting but polished tannins and noteworthy length, not to mention intriguing floral perfume. Still very youthful, this needs time to develop fully and show all it can really give. (IA)
cod. 17-40Jancis Robinson
Deep, lustrous ruby. Brooding richness on the nose. Mouth-filling, bitter sweet tannins and supple tangy fruit.
cod. 28-40James Suckling
Wine Enthusiast
Ripe berry, tilled soil, new leather, iris and balsamic aromas merge with chopped herb on this vibrant full-bodied red. The palate is still young and tight, showing wild raspberry, dried cherry, star anise and tobacco while a hint of orange zest closes the finish. It's youthfully austere and will age well for years. Drink 2020–2032.
cod. 30-40Falstaff
Shiny, intense ruby red. Intense nose with rich notes of ripe plums and blackberries. Firm and full-bodied in color, dark berry fruit, opens with thick, dense tannins.
cod. 31-40Falstaff
Wine Enthusiast
Wine Enthusiast: Made with organically farmed grapes, this opens with classic Sangiovese aromas of woodland berry, fragrant blue flower, baking spice, new leather and an earthy whiff of forest floor. Reflecting the nose, the polished palate offers juicy wild cherry, raspberry compote and star anise accompanied by bright acidity and taut but polished tannins.
cod. 38-40James Suckling
Tony Wood
Bright ruby red in colour. Black berries, cherry, pomegranate, forest floor, dried meats, saturate the palate with stunning depth and volume. Youthful tannins and fresh acidity give tension and energy. So polished.
cod. 73-40Kerin O'Keefe
Ripe red berry, new leather, truffle and botanical herb aromas take center stage on this fragrant, fabulous red. Full-bodied and delicious, the palate is a seamless combination of structure and finesse, delivering juicy Morello cherry, crushed raspberry, licorice and hints of mocha framed in velvety, enveloping tannins. Bright acidity keeps it energized and balanced.
cod. 83-40Tony Wood
Ruby red in colour. Red cherry, blackberry, refined floral aromatics. Balanced but with energy. Harmonious. Great finish.
cod. 50-20Decanter
San Polino’s classic bottling hails from a five-hectare plot in the northeast of Montalcino. The relatively flat vineyard sits on deep clay soil. In 2018, harvest of ripe grapes began on 23 September to avoid botrytis. A flinty reductiveness lingers from recent bottling, however a few swirls unlock exotic hints of smoky incense, cumin and cardamom. Crunchy red fruits pack the core, melding effortlessly with appetising acidity. Fleshy, tactile tannins give a hearty punch, but this isn’t a heavyweight bruiser. It should be drinking beautifully by the time it hits the shelves - and beyond.
cod. 85-20Tony Wood
Pale ruby red in colour. Super concentrated bouquet of rose petal, violet florals and dried lavender.White cherry, plum, pomegranate, Loganberry, orange peel and balsamic notes come and go. Metallic minerality. Cool entry. Elegant body. Saline infused energy. Harmonious with precision. Loiters on the close.
cod. 92-20