San Polino
Summary
San Polino is a small family-owned estate in northeastern Montalcino producing Brunello and Rosso di Montalcino from 4 hectares of high-altitude Sangiovese vineyards planted in mineral-rich galestro and clay soils. The estate, one of Montalcino's first certified organic producers, combines traditional winemaking methods like spontaneous fermentation and aging in large Slavonian oak with biodynamic farming practices that express their distinctive terroir through limited production of approximately 20,000 bottles annually.
Heritage & Leadership
San Polino was established in 1990 when Luigi Fabbro and Katia Nussbaum purchased an ancient farm property on the northeastern slope of Montalcino. The estate takes its name from the nearby hamlet of San Polino, situated along the historic pilgrimage route to Rome. Before venturing into winemaking, Fabbro worked as a research scientist while Nussbaum had a background in sustainable agriculture, bringing complementary expertise to their viticultural project. The couple remains at the helm of San Polino today, with Luigi focusing on vineyard management and winemaking while Katia oversees business operations and marketing.
From its inception, San Polino committed to organic farming principles, receiving organic certification after establishing their vineyard practices. This early adoption of organic methods positioned the estate among the first certified organic producers in Montalcino. In 2010, the estate expanded its holdings by acquiring additional vineyard parcels, bringing their total vineyard area to approximately 4 hectares. San Polino released its first Brunello di Montalcino in the early 2000s, marking its formal entry into the region's wine production landscape.
Vineyards & Wines
San Polino's vineyards occupy approximately 4 hectares on the northeastern slope of Montalcino at an elevation of 450 meters above sea level. The estate's primary vineyard parcels are situated near the hamlet of San Polino and in the Helichrysum district. The soils consist predominantly of galestro (a friable schist) and clay, with significant marine fossil deposits that contribute to the distinctive mineral profile of their wines.
The vineyards are planted exclusively to Sangiovese, the sole grape variety permitted in Brunello di Montalcino production. San Polino produces three principal wines: Brunello di Montalcino, Brunello di Montalcino Riserva, and Rosso di Montalcino. Their flagship Brunello comes from vineyards with southern and southeastern exposures, maximizing sun exposure while benefiting from cooling breezes that help maintain acidity in the grapes. The estate's high-altitude position allows for significant diurnal temperature variation, extending the growing season and promoting phenolic ripeness while preserving freshness in the fruit.
Philosophy & Practice
San Polino operates under certified organic and biodynamic farming principles, having maintained organic certification since 1990. The estate employs biodynamic preparations and follows the biodynamic calendar for vineyard operations. Cover crops are planted between vine rows to promote biodiversity and soil health, while composting provides natural fertilization. No synthetic chemicals or pesticides are used in the vineyards.
In the cellar, San Polino employs spontaneous fermentation with indigenous yeasts in open-top wooden fermenters. Maceration periods typically extend between 18-25 days, depending on the vintage conditions. For aging, the Brunello di Montalcino matures in large Slavonian oak casks (30-40 hectoliters) for a minimum of 36 months, while the Riserva sees extended aging of at least 48 months. This traditional approach to aging allows for slow oxidation while preserving the fruit character of the Sangiovese.
The estate's winemaking philosophy centers on minimal intervention, allowing the terroir to express itself through the wines. Temperature control during fermentation is achieved through traditional methods rather than mechanical means whenever possible. Annual production remains limited at approximately 20,000 bottles across all wines, enabling meticulous attention to detail throughout the production process.