Biondi-Santi, Brunello di Montalcino, Riserva 2006
Biondi-Santi · Tuscany · Brunello di Montalcino
LWIN: 1174687
Biondi-Santi, Brunello di Montalcino, Riserva 2006 sold at auction 12 times in the last five years, at a median of $484 per 750ml; half of those sales fell between $418 and $548. The most recent sale was on May 15, 2026. The lowest retail price today is $573, across 34 retail offers.
Auction median, last 5 yrs
$484
12 sales · $418–548 middle half
Lowest retail now
$573
34 retail offers
Last auction sale
May 15
2026
Critic scores
98
Wine Advocate
95
Vinous
97
Wine Spectator
95
James Suckling
Biondi-Santi, Brunello di Montalcino, Riserva, neighbouring vintages
Wine facts
- Country
- Italy
- Region
- Tuscany
- Sub-region
- Brunello di Montalcino
- Type
- Red
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Most traded in Brunello di Montalcino
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About Biondi-Santi
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