San Polo Azienda Agricola (Allegrini)
Rosso di Montalcino 2023
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 12 months in large 20 and 40 hl lightly toasted barrels, followed by bottle ageing before release |
- Grape and certification: 100% Sangiovese, certified organic still red wine
- Aromatic profile: notes of red fruits, blackberry and black cherry with a hint of vanilla
- Vinification: gentle pressing, fermentation in concrete vats at 28-30°C for 14-16 days
- Ageing: 12 months in 20/40 hl lightly toasted barrels, then in bottle
- Serving: 14-16°C, decant for 1 hour; ideal with grilled meats, truffle and cheeses
Description
What kind of wine it is
San Polo Rosso di Montalcino is a still organic red wine that expresses the purest essence of Sangiovese grapes. A typical expression of Rosso di Montalcino, it appears in the glass with a clear, bright ruby colour. The aromatic profile opens with scents of fresh small fruits, blackberry and black cherry, followed by light hints of morello cherry and a delicate touch of vanilla. On the palate, it is warm, smooth and medium-bodied, characterised by finely balanced tannins that support a fresh and dry drink, culminating in a fragrant and persistent finish.
Where it comes from
This wine originates from the Tuscan hills of Montalcino, from the San Polo vineyards situated at an altitude of about 450 metres above sea level. The vines enjoy optimal south and south-east exposure, with roots sinking into calcareous and clay soils rich in calcium, which give the wine marked freshness and a clear aromatic definition. The spur-pruned cordon training system ensures a strict yield per hectare, promoting the high quality of the grapes. These particular microclimatic and geological conditions fully enhance the renowned territorial expression of the area.
How it is produced
Production begins towards the end of September with a manual harvest, carefully carried out to preserve the integrity of the bunches. After a meticulous selection of the berries, the process continues with gentle pressing and fermentation in cement vats at a controlled temperature. Malolactic fermentation and subsequent ageing take place in large lightly toasted barrels, which guide the wine towards a rounder flavour profile. The maturation process involves a period of twelve months in wood, completed by further rest before release to the market.
History and Curiosities
Founded in Montalcino in 1990, San Polo stands out for its commitment to sustainability, being the first winery in Tuscany to obtain the CasaClima Wine certification. Across its 16 hectares of vineyards situated at 450 metres above sea level, oenologist Riccardo Fratton oversees meticulous organic production. From the manual harvest at the end of September to ageing in large barrels, every stage ensures an excellent expression of the local terroir, praised by Decanter and Robert Parker.
Awards
-
2023
90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2023
90/100
One of the most prestigious wine guides in Italy.
-
2023
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
2One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 Rosso di Montalcino 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | San Polo Azienda Agricola (Allegrini) |
| Story | History and Curiosities Founded in Montalcino in 1990, San Polo stands out for its commitment to sustainability, being the first winery in Tuscany to obtain the CasaClima Wine certification. Across its 16 hectares of vineyards situated at 450 metres above sea level, oenologist Riccardo Fratton oversees meticulous organic production. From the manual harvest at the end of September to ageing in large barrels, every stage ensures an excellent expression of the local terroir, praised by Decanter and Robert Parker. |
| Origin | Montalcino |
| Soil composition | Rich in calcium and clays |
| Cultivation system | Spurred cordon |
| Plants per hectare | 7000 |
| Yield per hectare | 49 hl |
| Harvest | Last days of September |
| Fermentation temperature | 28-30 °C |
| Fermentation | 14 6 days |
| Production technique | Soft pressing of the grapes with berry selection; fermentation in concrete vats; malolactic fermentation in large 20 and 40 hl casks; ageing for 12 months in lightly toasted large casks followed by ageing in bottle |
| Wine making | Soft pressing of the grapes following careful selection of the berries. Fermentation in cement tanks. Malolactic fermentation carried out in large barrels of 20 and 40 hl. |
| Aging | 12 months in large 20 and 40 hl lightly toasted barrels, followed by bottle ageing before release |
| Total acidity | 5.44 gr/L |
| PH | 3.57 |
| Residual sugar | 1.3 gr/L |
| Dry extract | 30.5 gr/L |
| Year production | 160000 bottles |
| Allergens | Contains sulphites |