Biondi-Santi, Brunello di Montalcino

Biondi-Santi, at Tenuta Greppo north-east of Montalcino, works only with Sangiovese Grosso from 33 ha in five plots on high, poor galestro soils; its own BBS11 clone is still planted across the region. Rosso and Brunello ferment in cement vats. The Rosso di Montalcino comes from the youngest vines, gets 12 months in oak and is fresh enough to enjoy young. The Brunello, from estate fruit only, uses native yeasts and matures in large Slavonian oak casks. The Riserva, first made in 1888 and released only about 40 times, comes from the oldest vines, spends 36 months in cask plus two years in bottle, and is famed for longevity.

Appellation

Brunello di Montalcino and Rosso di Montalcino, Tuscany

Vineyards

33 ha in five plots in the north-east of the appellation, high-altitude galestro soils; one Greppo plot nearly 100 years old

Grapes

Sangiovese Grosso (BBS11 clone)

Wines

Brunello di Montalcino Riserva; Brunello di Montalcino; Rosso di Montalcino

Style

Cement-vat fermentation, native yeasts, large Slavonian oak casks; Riserva 36 months in cask and 2 years in bottle; Rosso 12 months in oak

Website

https://www.biondisanti.it

Sources: biondisanti.it, consorziobrunellodimontalcino.it, winespectator.com