Since the first vintage in 2001, Helichrysum has become sought after for its liberal, focused minerality which comes from the fossils found in the vineyards and is a wine Katia affectionately refers to as their ‘gifted student’, which is reflected in the lavish care with which it’s handled. Harvested at the end of September/early October, with a 3-day cold maceration, followed by spontaneous fermentation in tank where it remains for 12 months before being transferred to barrel for 30 months, with partial battonage for 6 months.
18 points – Jancis Robinson “Certified organic by ICEA. Very dark, almost impenetrable ruby. Brooding dark fruit on the nose that is still very closed and only hinting at sour cherry. With aeration increasingly complex with exotic spice and cherry notes. Bags of sweet-sour cherry and raspberry fruit with gripping tannins giving it tension. Lots of juice and fruit intensity without being heavy. Quite the stunner, but not ready yet.” (Walter Speller)
97 points – James Suckling “Lots of bark, forest flowers, black cherries, blackberries and baking spices in the nose. Full-bodied with layers of gorgeous tannins that coat the mouth and give an enticing silky texture that is irresistible. Juicy finish. From organically grown grapes. So beautifully already, but even better in two or three years and beyond”.
96 Points, Michaela Morris, Decanter "With unimpeded views towards Monte Amiata in Montalcino’s southeast, the Helichrysum vineyards are characterised by arid, stony soil, winds from the Sahara, and significant temperature differences between day and night. While the 2019 possesses the vintage’s – and this site’s – signature fragrance, it disperses it with measured precision. The subtle progression leads from camomile, liquorice and fennel to cocoa and tobacco. The palate is taut, compact and concentrated yet never heavy. A dark red cherry backdrop is laced with exotic spice, while tactile tannins encircle the core with a terracotta-like cling. Tuck this away for a few years."
94+ pts, Eric Guido, Vinous, November 2023. A cooling, mentholated freshness introduces the 2019 Brunello di Montalcino Helichrysum as black cherry, clove and dusty rose aromas evolve in the glass. This is a model of both purity and elegance, with textures of pure silk and depths of ripe wild berry fruits that are carried by a wave of vibrant acidity. The 2019 finishes incredibly long, structured and classically dry, yet still fresh, leaving a saturation of red plum and licorice under an inner floral air. The depth and concentration here are
off the charts, as the Helichrysum holds its power in reserve. Be patient with this one. In a word, fantastic.
Drinking Window: 2026 - 2038
The much heralded 2019 vintage shows San Polino at its best, capturing a complete reflection of the biodiversity of their terroir on their biodynamically farmed vineyards northwest of Montalcino. Luigi Fabbro and Katia Nussbaum’s wines are praised by peers and critics alike, for having incredible clarity and purity of fruit unequaled in the region, and particularly evident in a vintage of this quality.
Using a variety of organic agricultural techniques, they farm 8 hectares of Sangiovese vineyards which lie on 3 different plots at 450, 350 and 250 metres in altitude to the north of Montalcino. The geology and soils of the vineyards vary from late Miocene to early Pliocine, from ancient sea beds to volcanic soils. Limey shale, clay, sandy loam, mineral rocks are all found in different proportions in the different vineyards ; and each soil type and altitude tells its story in the characteristics and personality of the grapes and wine. They have an holistic approach to viticulture believing that they must respect and encourage all biodiversity possible in the vineyard, as the larger the pool of diversity, the greater possibility for natural pest control and the healthier the grapes. To fertilise the fields they produce their own compost using the stalks of the grape bunches, the pressed grape skins, all the green cuttings, from grass to prunings and animal dung. Grasses and beans are planted to add nitrogen and nutrients to the soil.
The resulting wines have been gaining incredible momentum in the market and are comfortably considered in the top tier of Brunello producers thanks to the meticulous attention to detail in Katia and Luigi’s work. We are very excited to share this very special vintage with you.
Stock available May 2024
