San Polino Helichrysum Brunello di Montalcino 2013
- Textured, savoury
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. This wine reinforces the fantastic find we had in our first import of this wine in 2012. A long, cool ferment followed by ageing in old Slavonian oak for almost three years. The fruit is incredibly coiled and layered, but also has a rustic, indigenous character that places its origins unmistakably in Tuscany. Full, meaty, powerful. Fresh and mouth-coating tannins, and all the length you could dream of. This wine only comes in once a year, and it’s very limited. So don’t spend too much time daydreaming.
And if you were wondering (I was),Helichrysum italicum is a small silver-leafed herb with golden yellow, ball-shaped blossoms. Its oil is sought after for its many anti-aging properties, and is also known as the ‘Immortal Flower’. It grows wild in this elevated Brunello vineyard, and maybe some of its anti-aging properties rub off on this wine. A timeless classic.
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.”
“This is an impressive wine with blackberry, currant and spice. Full body, chewy tannins and a flavorful finish. A rich and structured young Brunello.”
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
- 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...
- 50g/2oz unsalted butter
- 1 garlic clove, crushed
- 200g/7oz asparagus, blanched, cut into bite-sized pieces
- 150g/5oz fresh peas, podded
- 100g/3½oz frozen soya beans, defrosted
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
- 1 lemon, juice and zest
- large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
- salt and freshly ground black pepper
- To serve
- 25g/1oz hazelnuts, toasted and lightly crushed
- parmesan shavings, or similar vegetarian hard cheese shavings
- olive oil, for drizzling
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.