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Low Sulphite Vegan
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Rosso di Montalcino San Polino 2017

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Availability: 3 In stock

£35.00

Additional Information

One Line Description Rosso di Montalcino San Polino, Sangiovese, organic, structured, Brunello alternative.
Production Method Natural, Organic, Biodynamic
Country Italy Italian
Region Tuscany, Italy
Producer San Polino
Vintage 2017
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend 100% Sangiovese Grosso, Brunello Morellino
Alcohol 13.5% abv
Total Sulphur Level Below 50mg/l
Annual Production 0 - 5,000 bottles
Ageing Potential 10 years
Natural Features Low Sulphite (Sulphur), Vegan, Unfined, Unfiltered
Description

Details

Rosso di Montalcino San Polino, Sangiovese, organic, structured, Brunello alternative. The Rosso di Montalcino is in no way treated inferior to its greater sibling, the Brunello, and is fermented with indigenous yeast only, and spends around 30 days on the skins (compared to Brunello’s 45). This gives a slightly fresher style, though is still aged for three months in barrels followed by nine months in 35hl Slavonia oak vats. Its life expectancy, however, is quite impressive for a Rosso di Montalcino, as it will easily age for 6 to 10 years, gaining in complexity and depth. Produced with certified organic grapes. A great buy for lovers of Sangiovese who are perhaps put off by Brunello's high price tag.

This farm can be dated back to 1581, though current winemakers Luigi Fabbro and Katia Nussbaum bought the 5 hectares in 1991 complete with 1.5 hectares of olive trees, in Montalcino (Tuscany). After years of renovation and working the land to produce 2.5 hectares of Sangiovese they released their first vintage in 2001, and they have been a soaring success ever since. A big factor in their success is down to their obsessive attention to maintaining a strong, thriving ecosystem, believing in the interdependence between human and vine. They introduce insects and microorganisms to the terroir to promote biodiversity, and these complex interactions make the soil so healthy that each vine can be individually cared for, without synthetic fungicides, herbicides or pesticides. The winemakers’ involvement with a biodiversity mapping project of the Brazilian Amazon was a big informant on deciding to work this way. All the work is done by hand. The terroir itself is on a south-facing slope of 22 per cent, over the valley of the Ribusuoli River at 400 to 450 metres above sea level. This means sunshine all day round, with a soft southern breeze from Monte Amiata, which helps ward off fungal infections. The various soil types on the estate include those rich in clay, sand and red earth.

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