Luigi (or Gigi as everyone calls him) Fabbro and Katia Nussbaum aim to produce wines that faithfully reflect the spirit of their territory and vintage. Gigi and Katia believe that life on this planet is intertwined by a single thread. They believe that the relationship between humans and vine is a relationship of symbiosis produced through natural selection. They intervene as little as possible in the vineyard as well as in the cellar where they create the conditions that facilitate the natural development and full expression of the individual personality of each wine.
Gigi and Katia believe that the true value of their wines is found in their integrity and authenticity. “As farmers and wine makers it is this that makes our work so infinitely stimulating and enjoyable.”
San Polino consists of 2.5 hectares of vineyard and 1.5 hectares of olives which are surrounded by the wilderness of mediterranean woods and shrubland producing certified organic-biodynamic Brunello, Rosso di Montalcino and olive oil. Only the Sangiovese vine varietal and use, for the most part, only manual work in the fields. Gigi and Katia pay great attention to the health of their soil, believing that true DOCG can only come from soil that is thriving with a complex interaction of micro-life. No pesticides, herbicides, or fungicides are used, instead they inoculate the vineyards with insects to raise populations of important but unfortunately dissipating insect species and with micro-organisms that will resolve the usual problems of fungal attacks in the vineyard. Experience in a biodiversity-mapping project in the Brazilian Amazon has provided great benefit to San Polino where biodyversity plays an integral role it the dynamics of the farm.
Vineyard Details: South-east of Montalcino, near Castelnuovo dell’Abate, between Montalcino and Monte Amiata, in the Val d’Orcia. South-facing over the valley of the Ribusuoli river. Height above sea level 400-450 metres. Selezione Massale is practiced.
The soils of San Polino range in their texture from sandy-loam to clay-loam with a rich scheleton presence. Interspersed throughout the fields are large areas of galestro (shale) and red earth. The soil is well drained and has a good water permeability and, at the same time, good water retention. A satisfactory natural presence of the essential nutrients necessary for healthy vine growth means that only a minimal quantity of fertilizers are ever used. In many years they are not used at all.
The vineyards face south receiving sun all day with a downhill slope at a gradient of 22%. An almost constant southern breeze coming from Monte Amiata maintains a fresh and healthy climate where the need for fungicide spray is reduced.
Winemaking at San Polino adheres to the “Renaissance des Appellations” Quality Charter. The wine is fermented naturally, using indigenous yeasts. Several daily operations of manual pigiage (punching of the cap), delestage (rack and return) as well as rimontaggio (pumping over) are performed. The Wine is aged in Slavonia oak vats and barrels varying in size from 3800 to 2600 liters. French oak barriques are also used for batonage of the light lees to be then blended back into the rest of the wine. Wine making and wine stocking is under temperature control. Nitrogen is used to pump the wines and to protect them from oxidation. No additives are used apart from minimal quantities of Sulphur Dioxide (generally less 60 mg per litre of Total Sulphur Dioxide).
Wines: Sant’Antimo, Rosso di Montalcino, Brunello di Montalcino
“Helichrysum” and Brunello di Montalcino Riserva.