Terroir and Winemaking

San Polino’s vineyards are rooted in a landscape of extraordinary geological and ecological diversity. Farming just 9.5 hectares of Sangiovese, the estate is divided across two primary sites: the historic vineyards surrounding the farmhouse in the south-east of Montalcino at 450 metres above sea level, and a second vineyard to the north-east, at around 300 metres. Each plot tells a different story through its soils.

Since 2018, we have been integrating principles of “testucchio” vitiforestry, an approach inspired by Etruscan and Roman traditions. We began by planting fruit trees around the vineyard edges, and in 2022, started interspersing rows of Tuscan field maple (Acer Campestre) trees among the vines, to encourage fungal networks, increase shade, and build resilience in the face of a changing climate.

All of these practices shape the environment in which our grapes grow. The health of the vineyard, the vitality of the soil, the life in the hedgerows, all contribute to the balance and character of the fruit. And in time, they leave their trace in the wine itself.

We work with the vineyard as a living ecosystem, dynamic and interconnected. Each choice we make is rooted in close observation and a commitment to biodiversity, resilience, and regeneration.

Compost made on site from grape skins, stalks, green cuttings and animal manure feeds the soil. We plant grasses, legumes and wildflowers to draw nutrients, attract pollinators, prevent erosion and maintain porosity. Nothing is wasted; everything returns to the land. We don’t use synthetic chemicals, and avoid sulphur in the vineyard, as even this commonly accepted fungicide can disrupt the delicate balance of insect life.

We work in close collaboration with scientists and university researchers to further develop these methods. One of our ongoing projects involves the use of microbiological sprays made from forest humus and green compost, applied to the vines during the summer months. These preparations help re-establish a microbiological harmony in the vineyard, where no one pathology dominates and balance is maintained naturally.

The 5 hectares surrounding the farmhouse lie at 450 metres above sea level, on a south-facing slope bordered by Mediterranean shrubland and forest. This is the home of our Brunello di Montalcino Helichrysum and, in special vintages, our Brunello Riserva.

The soils here are thin and complex, shaped by two ancient forces: the eruption of Monte Amiata 180,000 years ago, which left deposits of volcanic quartz and metamorphic clay, and the retreat of the Pliocene sea, which left behind sandy loams and marine fossils. The subsoils include layers of shale, limestone, and quartz, contributing to the site’s distinctive mineral structure. From these harsh, demanding conditions come resilient, low-yielding vines and thick-skinned grapes, resulting in wines that are concentrated, structured, and capable of long ageing.

The vineyard takes its name from the wild helichrysum that grows along the hedgerows and rocky edges, releasing its distinctive musky, resinous scent on warm days.

To the north-east of Montalcino, at 300 metres above sea level, lies our second site: 4.5 hectares of Sangiovese rooted in deeper soils that are richer in water. The terroir here is composed of fertile clay and marl, with good ventilation and steady sun exposure that allows the fruit to reach optimal ripeness each year.

With a cooler microclimate and softer exposure, this site yields plumper, more generous grapes. From these vines we craft our Brunello di Montalcino and Rosso di Montalcino - wines that are generous and vibrant, yet still grounded in their place and expressive of Sangiovese’s remarkable ability to reflect the land from which it grows. 

Our commitment to quality begins long before harvest. Vineyard work is intensely manual, never rushed, always responsive.

All our grapes are harvested by hand, with careful selection carried out directly in the vineyard. Fermentations are spontaneous, guided by the ambient yeasts naturally present on the grape skins and in the cellar. We ferment in stainless steel, without adding nutrients or other winemaking aids. Temperature is controlled only when absolutely necessary.

Ageing takes place in large Slavonian oak casks and used French tonneaux. We use minimal sulphur in the cellar and bottle without filtration, preserving the integrity and vitality of the wine.

Everything is done on site, including bottling. This gives us full control over quality, and allows the wines to be followed closely through each stage of their evolution. Annual production ranges from 25,000 to 35,000 bottles—small enough to remain fully hands-on.