Awards

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

- Start up year: 1990
- Oenologist: Riccardo Fratton
- Bottles produced: 160.000
- Hectares: 16
Our goal was to transform the San Polo Estate into a premium quality winery. The year 2007 marked the beginning of a new era for San Polo: a prestigious, historic appellation was accompanied by an entrepreneurial approach and openness to multiple business opportunities. Subsequently, the importance of an eco-friendly approach was understood and developed, leading to a steadfast commitment to sustainability, which is now the hallmark of the Estate and pervades and informs all its practices and operations.
San Polo is situated in Podernovi, on the southern slope of Montalcino. The valley is called Sant’ Antimo and there too, almost at touching distance, stands Mount Amiata. The locals call this area a ‘Mezzopane’, meaning that to admire the beautiful view is to ‘take one’s fill’, like food for the soul. The windows, knolls and vantage points of the Estate’s two farmhouses look out over the breath-taking Tuscan landscape of the Old Masters. And finally, San Polo’s modern and innovative wine-making cellar, so cutting-edge as to have become synonymous with the Company itself.
First winery in Tuscany to be certified CasaClima Wine. Read more


Name | San Polo Brunello di Montalcino Podernovi 2017 |
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Type | Red organic still |
Denomination | Brunello di Montalcino DOCG |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | San Polo Azienda Agricola (Allegrini) |
Origin | Podernovi |
Climate | Altitude: 450 m. (1,476 feet) a.s.l. |
Soil composition | Rich in marl and minerals, good percentage of clay. |
Cultivation system | Spurred cordon. |
Plants per hectare | 4000 |
Yield per hectare | 3400 kg |
Harvest | Grapes are hand harvested in small 17 kg crates during the first October weeks. |
Fermentation temperature | 28-30 °C |
Fermentation | 28-30 days. |
Wine making | Soft crushing of the grapes after careful selection of the berries. Fermentation in 2500L tapered Slavonian oak vats. |
Aging | 30 months in lightly toasted 4000 L casks. This is followed by at least 6 months of bottle ageing before its market release. |
Total acidity | 5.8 gr/L |
PH | 3.5 |
Dry extract | 32.3 gr/L |
Allergens | Contains sulphites |