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San Polino, Brunello Di Montalcino, DOCG, Tuscany, Italy, 2014

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Technical Details

  • Blend: Sangiovese 100%

  • ABV: 14%

  • Closure: Natural cork

  • Colour: Red

  • Style: Still wine

  • Suitable for Vegetarians: Yes

  • Suitable for Vegans: Yes

  • Organic: Yes

  • Biodynamic: Yes

Producer Profile

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.


Harvested early in October, there is a cold 3-day maceration, followed by a spontaneous fermentation on native yeasts in 35hl tronic oak barrels, 45 day maceration in total then the skins are pressed, followed by 1 month spontaneous malolactic fermentation To finish the wine it spend 3 years aging in large oak casks before bottling by hand in the winery.

Oak Treatment

Time: 36 - 42 Months; Type: Slovakian and French 25hl - 38 hl; % oaked: 100; % new oak: 5;

Tasting Note

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.

Food Matching

Roasted or grilled vegatables, meat, mushrooms and legumes, full-bodied cheeses.