Crafted from a single parcel of Sangiovese, Vigna del Masso is defined by an enormous volcanic stone at the ingress to the vineyard. The wine is vinified whole clusters and undergoes an extended maceration period in amphorae. A rich and intense red wine, deeply respectful of the terroir of origin, with which San Polo confirms itself as one of the most innovative and experimental realities in Montalcino, entirely inspired by the principles of sustainability and social responsibility.
Vigna del Masso
Grapes are harvested by hand in small 17 kg crates during the second half of September
Vinification with whole bunches in amphora with spontaneous fermentation and absence of pumping over and punching down. As soon as the tumultuous phase ended, the amphorae are filled with wine and the maceration is carried out with a submerged cap without external intervention.
Ageing takes place in amphora on the skins (submerged cap) for four months. After racking, it ages in amphora for approximately 10 months prior to bottling.