There’s a reason this was one of the only international wines at Justin’s wedding (CEO & Co-founder at the ‘fo). Come to think of it, the only one. The wine for when Barolo doesn’t make the cut. San Polino is the first biodynamic estate in Brunello, and they’re a subscriber to the saying, ‘wine is made in the vineyard’. It shows. A tiny producer, they make their organic (biodynamic practices) red in old Slavonian oak, and age it at least a couple of years. It’s brilliant, if still a little young. Brooding, but fresh, with black and blue fruits galore, tied down by red cherry-like acidity and fine, strapping tannins. Yet, there’s a milk chocolate ease to it, a coffee bean-like energy, a raspberry-like simplicity. This simplicity belies the layers; polished yes, but complex and oozing potential. Long, perfumed, youthful. Age, decant. Love it long time.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemakers: Katia Nussbaum & Gigi Fabbro
San Polino is owned and run by Londoner Katia Nussbaum and Luigi (Gigi) Fabbro from Friuli. San Polino was Montalcino’s first certified organic estate and is now run biodynamically. “We tend to make the wines first and think about how to sell them later,” says Katia. Decanter says: “The wines are joyful. They have depth and power and a wonderfully expressive complexity.”
“A dark and brooding Brunello with lots of blackberry and blueberry character. Full body, a rich of fruit and a flavorful finish. Kir-like. Made from biodynamically-grown grapes.”
Full price $191.00 from the winery on 11 June 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...