San Polino, Brunello di Montalcino “Helichrysum” 2018 San Polino

Get to know: San Polino, Brunello di Montalcino “Helichrysum” 2018

Tasting Note

Intriguing and decidedly structured, it alternates notes of red plums, bergamot, mandarin blossom, lime and mixed roots. Medium-full bodied, very elegant and decidedly noble in the sip, enveloping and free. A pleasant cuddle that will grow over time. Better from 2024.

Pair this great wine with something substantial, but also simple like a fine roast leg of lamb with rosemary.

Kate Says

“This is a very special Italian wine from a ripe and appealing vintage. San Polino are one the top producers of Brunello di Montalcino. Their wines have an incredible clarity and pureness of fruit. This is a great red wine for a gift and one to keep in the cellar for a year or two before enjoying it – if you can resist it!”

Producer Info

There is a small nirvana just northwest of Montalcino where Luigi Fabbro and Kaita Naussbaum founded San Polino nearly 30 years ago. The couple set out to create wines that are complete reflections of the biodiversity of the terroir. The estate is a tiny 4 hectares, farmed organically and biodynamically by this couple who pour all of their heart and energy into these sublime wines.

Taking its name from an aromatic wild herb, their Brunello di Montalcino Helichrysum comes from the highest vineyards on the San Polino site. It is always elegant, opulent and structured.

The ‘Helichrysum’ vineyards are up at 450m above sea level on south facing slopes, on soils never touched by chemicals. Fertilised with estate managed green composts and sprayed with microbes created from composts and forest floor material. all the work in the vineyard is done by hand and the attention to detail is mind blowing.

Harvest usually happens in early October, 3 days of wild yeast fermentation in oak barrels is followed by 45 days maceration on the skins to extract colour and tannins. Malolactic fermentation then takes place before being moved to small French oak barrels for 5 months with their fine lees adding to the spice and creamy texture. Then the wine is moved into larger Slovakian barrels for 3 years.