HARVEST DIARY 2022 | SAN POLO 21 20 HARVEST DIARY 2022 | SAN POLO In 2022 we witnessed the debut of another San Polo cru, Amphora Vignamasso, the new organic wine from Sangiovese grapes that embodies the visionary spirit of tradition. It was the 2019 harvest when, walking in the cellar, the first amphorae and terracotta jars of the estate were noticed among barrels and concrete tanks. Since then, San Polo has become a laboratory of ideas, rediscovering the vinification in amphorae - with which we have gained great experience in Bolgheri - to best express the most authentic varietal characteristics of the Sangiovese grapes. Produced from a selection of grapes from Vigna del Masso, a vineyard facing west at 450 meters above sea level, which owes its name to the huge boulder of volcanic origin located at the entrance to the estate, this new wine testifies to a path that combines the enhancement of the differences in agronomic heritage, technique and experimentation in the cellar where fermentation takes place in cluster amphorae whole, and respect for the purest and most natural expression of the main variety of its terroir: Sangiovese. A real challenge for San Polo, a pure Sangiovese that debuts on the market in the 2020 vintage in a limited edition of 5,000 bottles, testifying to the importance that experimentation has in the context of company production. Fresh, harmonious, velvety, intriguing: these are just some of the key words that we feel we can attribute to this great wine that we are sure will represent a new flagship in the San Polo product family. Focus Vignamasso WINEMAKER’S COMMENT To produce this wine we use an approach aimed at minimizing interventions in the cellar, with the aim of maximizing the expression of Sangiovese. The grapes are introduced whole into amphorae, without destemming and without crushing, and we let the fermentation start naturally, only thanks to the indigenous yeasts. During the tumultuous part of the fermentation (the first 7-8 days) the amphorae are left open to allow the outflow of the fermentative carbon dioxide, and one punching down per day is carried out in a very delicate way, using only the hands so as not to damage the skins . Subsequently, the amphora is closed and filled with wine so that the maceration can continue with the submerged cap, without further intervention on the skins, for about 4 months. In this way the wine is enriched with the noble components of the skins, both in terms of aroma and structure. Once racking has been carried out, the wine is left to age for 8 months only in Trentino terracotta amphorae, which, being less porous, give off less oxygen and therefore allow for a more delicate and respectful refinement of the wine. ORGANOLEPTIC NOTES VIGNAMASSO COLOUR: not too intense ruby red, very lively and brilliant. NOSE: fresh and pleasant floral notes of jasmine, violet, rose in the opening, and then continue with hints of fruit such as wild strawberries, raspberry and cherry. Then there are references of lavender, licorice and undergrowth, and in the finish interesting earthy and bloody aromas appear which make the olfactory profile multifaceted and complex. MOUTH: a pleasant balance between youth and softness. Balanced and soft at the first sip, it then reveals a more vertical and fresh vein. The structure, well present but not invasive, denotes an excellent concentration: the taste, supported by the perfect balance between the soft components and the acidity, remains alive and intriguing, revealing hints of sapidity that make it particularly graceful in the finish. REASON WHY VIGNAMASSO • VALORIZATION of an agronomic richness that has led us to work each single vineyard separately, discovering the peculiarities of each of them. • Strengthened by the experience acquired, the desire to experiment, following ancient techniques, was born in San Polo, the vinification in amphorae and terracotta jars. The wines in amphora bring together the past and the future, respect for tradition and a visionary spirit. • RESPECT for the main variety of Montalcino, Sangiovese, which thanks to the vinification in amphorae preserves all of its purest characteristics, maximizing the fruitfulness of a raw material which is best expressed in the San Polo terroir.
RkJQdWJsaXNoZXIy NDMxMQ==