Biondi Santi, where Brunello di Montalcino has been created

Montalcino wine: if you say Biondi Santi you mean Brunello, one of the most appreciated red wine in the world. This wine was born in 1865 with Clemente Biondi Santi, but the official recognition would have arrived just in 1932 with his nephew Ferruccio. The family farm, Il Greppo, Montalcino, 109 km from Florence, grew more and more in the years with Tancredi and his son Franco, that managed to enlarge the vineyards from 4 hectares to 25. Now, Jacopo and Alessandra guarantee the continuity of the winery. The features of Brunello Biondi Santi Riserva and Annata is the capacity to age for a long time: in such a way these wines grow into a strong and unaltered structure.

Today there are many other wineries producing this wine, besides Biondi Santi. Actually, from 76 hectares in 1967 the Brunello vineyards were 2100 in 2009.

It’s given for granted, that the only Brunello homeland is Montalcino.

Brunello di Montalcino Docg Riserva

Tasting notes: from burgundy to brick red; intense and complex perfume, wood and spices; harmonic, balanced, structured taste.

Grapes varieties: Sangiovese grosso, vineyards 25 and more years old.

Food pairings: roasted lamb and game. But it’s good as a meditation wine too.

Brunello di Montalcino Docg Annata

Tasting notes: burgundy red; intense and complex perfume, fruit, spices and wood; softened tannins, persistent balanced harmonic taste.

Grapes varieties: Sangiovese grosso, vineyards from 10 to 25 years old.

Food pairings: red roasted meat and game, spaghetti with truffles.

Rosso di Montalcino Doc Fascia Rossa

Tasting notes: ruby red; fruit and spices; harmonic, fresh, balanced taste.

Grapes varieties: Sangiovese grosso, vineyards more than 10 years old.

Food pairings: cured meat, aged cheese, tasty food.

According to Biondi Santi wine is the family religion. One of the best ceremonies is the “ricolmatura”, that is the filling up of the ancient bottles with the same wine of the same year. A rite just for great French wines till 1927 when Tancredi Biondi Santi filled up his Riserva 1888 and 1891. He opened the bottles, added the same year wine, changed the cork and certified the quality of those wines for the future. Up to 1990 the “ricolmatura” is done for customers who had bought Riserva Biondi Santi too, following precise rules.

It’s impossible to list the prizes and awards received from Biondi Santi wines, because the range is almost “limitless”.

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