Description
History
Rosso di Montalcino has been part of the Biondi Santi tradition since the 1980s, crafted as a gateway to Brunello. It is made from younger vines and plots selected for their fruit-forward expression, preserving the Montalcino terroir character. Fermented in cement and aged more briefly than Brunello—12 months in Slavonian oak—its style leans toward immediacy.
Grape variety
Sangiovese 100 %
Vinification
Fermented in cement vats with indigenous yeasts, aged for 12 months in Slavonian oak casks, followed by bottle rest before release.
Alcohol content
14.0 %
Tasting notes
Bright ruby red. On the nose: strawberry, cherry, violet, sweet spice and subtle balsamic hints. On the palate: smooth, lively acidity, silky but present tannins, and a fresh, fruity finish.
Food pairing
Pairs beautifully with ragù pasta, lighter red and white meats, simple roasts, charcuterie and young cheeses. Serve at 16‑18 °C with light aeration.
Brand
Biondi Santi
The story of Biondi Santi and the Greppo estate is also the story of Brunello itself. It all begins with Clemente Santi, who owned many lands between Montalcino and Pienza, and dedicates a large part of his activity to agriculture, managing to obtain for the first time in 1865 a Tuscan red wine from Brunello grapes of great complexity and with great aging potential, also winning the prize at the Paris Expo that year. From then on, the modern history of Brunello di Montalcino began as a great Italian red wine with high aging potential. Clemente Santi's daughter Caterina married Jacopo Biondi, a Florentine doctor. They had a son, Ferruccio Biondi, who inherited the passion for vineyards and wines and combined the surnames to pay homage to the origins of the family and in particular of the mother. Ferruccio went through various difficulties related to the period including phylloxera, but while the other winegrowers were looking for the ready drink for their red wines he wanted to differentiate himself by moving towards the creation of even more long-lived wines of only Sangiovese grapes, starting a clonal selection of his own grapes and laying the foundations for the future Tuscan trend of producing pure Sangiovese wines. After him, his son Tancredi dedicated himself further to improving the wine and began to export the product to various foreign markets, strengthening the name and awareness of Brunello di Montalcino in the world. After him it is the turn of Franco Biondi Santi, who in turn learned the winemaking techniques from his father and continued to produce Reserves of incomparable pride; he also has the merit of having increased the production of Brunello from the historic 4 hectares to the current 25 hectares. Currently in the company we also see the inclusion of the two children Jacopo and Alessandra, one for the oenological aspect and the other for the commercial one.
