Brunello di Montalcino 2017 Biondi Santi 75 cl

Description

History

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.

Grapes used

Sangiovese grosso (locally called brunello) 100%

Production method

The harvest begins at the end of September/beginning of October. The fermentation of the grapes takes place thanks to indigenous yeasts in large stainless steel vats and lasts for a few weeks with contact with the skins. After the malolactic fermentation has taken place in steel, the wine is decanted into large medium-toasted Slavonian oak barrels, where it ages for 36 months and is then bottled and rested until it reaches the 5 years required to be placed on the market.

Alcohol content

13.5%

Tasting notes

Intense garnet red color with brilliant reflections. On the nose the fruit is intense and compact with cherry, pomegranate and blood orange, notes of Mediterranean scrub give off hints of thyme, rosemary and sage. In a second moment, floral sensations are added, of red roses and violets, and then of undergrowth. In the mouth, the wine, seductive and full of charm, spreads on the palate with caressing sweetness, while the pleasantly biting tannins point out its remarkable structure and contribute to creating a nice sensation of freshness that cleans the palate, leading us towards a savory and very long.

Possible combinations

Perfect in combination with red meats, game, aged cheeses and dark chocolate.