This property was purchased by Valpolicella producer, Marilisa Allegrini, in 2006. Marilisa has continued to invest heavily in the estate and has brought in winemaker Nicola Biasi to build on Poggio San Polo's already considerable reputation and impressive levels of quality. Situated in the eastern part of Montalcino, this estate covers 22 hectares of which 16 are under vine and produces wines that are classic in style but with a bit more weight than would be found to the north of the zone.
Poggio San Polo's vineyards cover approximately nine hectares planted between 1990 and 2000. They are situated at an altitude of 450 metres above sea level, facing south-southwest, on chalky, clay soils. The average age of the vines is 5-15 years and they are spur-cordon trained with a density of 7000 plants per hectare. The Brunello di Montalcino Riserva is made in exceptional vintages from the best grapes grown in the estate's oldest vineyards planted in 1990.
The first phase of growth was accompanied by frequent rainfall, which continued until mid-June, with spring temperatures that were slightly below average. The next phase, starting from the last 10 days of June was very dry and hot. Rain then held off until the beginning of September. During September, daytime temperatures were good while the nights were rather cool, providing the very favourable difference between day and night temperatures needed to foster ideal ripening. The various phases of vegetative development were rather late and slow, but steady and continuous and, from the last week of August onwards, the ripening of the grapes evolved perfectly. The wines produced in this vintage exhibit extraordinary characteristics for Sangiovese, in terms of both nose and palate, as well as composition.
The grapes were hand picked in the first week of October. After gentle pressing, fermentation took place in temperature-controlled stainless steel tanks with temperatures reaching a maximum of 28-30°C, with a long maceration on the skins lasting 20-22 days for the Riserva. The wine was aged in new, medium-toasted French oak tonneaux (500 litre capacity) for a period of 24 months before bottling, and aged a further four years in bottle before release.
Intense ruby red in colour with garnet hues.On the nose it shows typical aromas of violets and red berries, with hints of forest fruit, sandalwood, vanilla and coffee. It is intense, persistent and ethereal. Full-bodied on the palate, with a dense texture and round tannins.