2017 San Polino

Grapes Sangiovese Grosso
Colour Red
Origin Italy, Tuscany
Other Bio-dynamic, Certified Organic
District Montalcino
Sub-district Brunello di Montalcino
ABV 14.5%

This is on on view ready now, but will obviously go on. Cherry on the nose, but round, rich. Ripely mature fruit. Lovely thick but taut tanins. Velvety. Good juicy acidity tautens tannins on finish. L&S (Apr 2022)

*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.

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 Rating: 94 James Suckling, (Mar 2022)

The 2017 Brunello di Montalcino boasts an intense bouquet of tart raspberries, savory herbs and spice. It’s supple and fruit-forward on the palate, with ripe cherry and strawberry further motivated by juicy acidity, and leaves a subtle coating of sweet tannin and hints of licorice through the finale. Don’t overthink this fun, vibrant yet balanced expression from the 2017 vintage. While San Polino is located on the southern hill, the Brunello is sourced from a northern location at 300 meters in loamy clay soils. Rating: 90 Eric Guido, (Mar 2022)

Mid to deep ruby with orange tinges. A concentrated, earthy cherry nose that is almost a little rich with savoury, minerally, meaty notes. Lush cherry fruit with a full aromatic spread on the palate with tons of chewy tannins. Long and with lots of stuffing. Drinking range: 2022 - 2028 Rating: 17+ Walter Speller, (Feb 2022)

San Polino

Thirty years ago, Luigi Fabbro and Londoner Katia Nussbaum founded San Polino – Montalcino’s first certified organic estate - with 4 (now 5) hectares of vines and 16 of forest, 9km from the town to the south-east on the way to Castelnuovo. They now have another site on the other side, 5 hectares of vines bordering Fuligni and Padelletti.

Katia, daughter of Romanian-Jewish father and brought up in Putney, had always felt a fish out of water in London, and had met Luigi ('Gigi') from Friuli in Katmandhu in her gap year. Having completed her education at SOAS, she went to join him in Italy. Luigi, a trained chemist and former computer scientist, brought his experiences mapping the biodiversity of the Amazon rainforest to this corner of Tuscany, and the couple aim to 'create wines as complete reflections of the biodiversity of the terroir'.

Blessed with an extraordinary range of soil types across their land – from ancient sea beds to volcanic minerals - they are self-proclaimed extremists when it comes to organic farming, using microorganisms in place of sulphur and copper in the vineyard. Their own compost is made from the stalks and skins from the grapes, and grasses and beans are regularly planted to add nutrients to the soil and increase biodiversity. The wines undergo spontaneous fermentation from indigenous yeasts, and see a 45-day maceration on skins, before being pressed and raised in large Slavonian and French oak for three years. 5% of the oak is new, for a hint of spice.

The vineyards have been organic since 1994 and are also certified biodynamic. The philosophy of biodynamics, with its emphasis on harmony and balance, plus obsessive care in the winemaking, lends the wines a phenomenal amount of elegance and purity of fruit, with a finish that seems to go on forever.

This wine isn't currently part of a mixed case, but you can always browse our full selection of mixed cases here.
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