Nose
The nose expresses the typical aromas of violet and small red fruits. There are hints of underbrush, aromatic wood, vanilla, and jam, followed by subtle notes of intense and persistent coffee.
Palate
It is a warm wine in the mouth, with a dense and full-bodied texture. The finish is long, with well-defined tannins.
Growing Conditions
The 2018 Vintage was characterized by a trend that can best be summarized in a single word: calm. From the outset, nature took its time; due to a harsh winter, the season started with a slight delay compared to the norm, and vegetative growth in spring was slow and steady, thanks to cool temperatures and heavy rainfall in May and June. The hot but never scorching summer and excellent temperature ranges enabled the vines to continue their development in a very balanced manner. This calm trend was subsequently mirrored in the harvest, which was among the longest in recent years. Nature took its time, and we like to be guided by its rhythms, so we adapted by arranging a phased harvest, according to parcels and sometimes even harvesting grapes from the same plot separately, so as to wait for the perfect ripeness of the lovely grapes that this vintage has bestowed on us. The wines have undergone fermentation in the cellar, again with the same calm that typified the entire harvest, which we are certain will also characterize the ageing period. We will wait to taste them, albeit impatiently, but know that by respecting nature’s rhythms we will appreciate them even more.
Vineyard: San Polo and Montluc
Altitude: 450 metres (1,476 feet) above sea level
Exposure: Southeast/South/Southwest
Soil characteristic: Rich in calcium and clay
Training system: Spurred cordon
Planting dates: 1990-2000
Density: 4,000/7,000 vines/hectare (1,618/2,832 vines/acre)
Harvest
The harvest started on 20th September and ended on 5th October.
Grapes are hand harvested in small 17 kg crates towards the end of September.
Winemaking
Vinification: Soft crushing of the grapes after careful selection of the berries
Fermentation: In concrete tanks
Fermentation temperature: 28/30°C (82/86°F)
Length of fermentation: 20/22 days
Malolactic fermentation: in oak casks
Aging
30 months in 1000 L, 2000 L and 4000 L oak casks. This is followed by at least 6 months ageing in the bottle before it is released onto the market.
Appearance
Intense ruby red color with garnet reflections, clean and bright.
Food Pairing
Brunello di San Polo, thanks to the characteristics of the land from which it comes, withstands long aging and improves with time in the bottle.
The elegance and harmonious body of the wine allow combinations with very structured dishes such as red meats, feathered and furred game, possibly accompanied by mushrooms and truffles. Excellent with cheeses such as aged tome, Parmigiano Reggiano and Tuscan pecorino.