Premios
Detalles
Perfume
Color
Sabor
Servir a:
16 - 18 °C.
Longevidad:
5 - 10 años
Tiempo de decantación:
1 hora
Maridajes
- Año de inicio: 1990
- Enólogo: Riccardo Fratton
- Botellas producidas: 160.000
- Hectáreas: 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. Leer más
| Name | San Polo Rosso di Montalcino 2022 |
|---|---|
| Type | Tinto orgánico tranquilo |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% por volumen |
| Grape varieties | 100% Sangiovese |
| Country | Italia |
| Region | Toscana |
| Vendor | San Polo Azienda Agricola (Allegrini) |
| Origin | Montluc |
| Climate | Altitud: 450 m. a.s.l. Exposición: Sur/Sureste. |
| Soil composition | Rico en calcio y arcillas. |
| Cultivation system | Cordón espolonado. |
| Plants per hectare | 7000 |
| Yield per hectare | 49 hl |
| Harvest | Recolección manual en pequeñas cajas de 17 kg en los últimos días de septiembre. |
| Fermentation temperature | 28-30 °C |
| Fermentation | 14 6 días. |
| Wine making | Prensado suave de las uvas precedido de una cuidadosa selección de las bayas. Fermentación: en cubas de cemento. Fermentación maloláctica: realizada en grandes barricas de 20 y 40 hl. |
| Aging | 12 meses en barricas grandes de 20 y 40 hl ligeramente tostadas, seguido de un envejecimiento en botella antes de su salida al mercado. |
| Total acidity | 5.44 gr/L |
| PH | 3.57 |
| Residual sugar | 1.3 gr/L |
| Dry extract | 30.5 gr/L |
| Allergens | Contains sulphites |

