Luxury Drinks | Biondi-Santi
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Biondi-Santi

More than 100 years ago, Franco Biondi Santi’s grandfather virtually invented Brunello di Montalcino, a Tuscan red wine that was little known until late in the 20th century. Since 1888, his family alone has produced it continuously. A pale ruby wine made entirely of the sangiovese grape, it was typically stern and angular in its youth. But those with the patience to age it for 15 years or more were rewarded as the wine revealed a purity and complexity that belied its austere youth. Nonetheless, as it achieved popularity, others proposed changing it to make it easier to market to more people. They even suggested using other grapes to make the wine softer, fruitier and more accessible sooner. As the debate grew more heated, Mr. Biondi Santi resolutely defended the style and wine of his grandfather, and eventually won out.

Brunello di Montalcino Annata

The Annata is produced from Greppos Sangiovese vineyards between 10 and 25 years old. The Annata is aged 36 months in Slavonian oak casks. The basic characteristic of the Brunello of Greppo Biondi Santi is its longevity. The Annata type will age between 20 and 40 years. To allow the flavour to fully unfold, the bottle should be opened and a bit of wine poured out at least 8 hours before drinking. Serving temperature: 18°C.

Brunello di Montalcino Riserva

The Riserva is produced from Greppos Sangiovese vineyards of over 25 years of age and is made only in exceptionally good years. The Riserva is aged 36 months in Slavonian oak casks. The basic characteristic of the Brunello of Greppo Biondi Santi is its longevity, even over a hundred years. To allow the flavour to fully unfold, the bottle should be opened and a bit of wine poured out at least 8 hours before drinking. Serving temperature: 18°C.

Rosso di Montalcino

The Rosso di Montalcino White Label comes from the younger Sangiovese-grosso-vineyards (between 5 and 10 years old) of Greppo Estate. It also ages for 12 month in Slavonian oak casks and it is a wine ready to drink, young and fruity. Both wines have a quite intense ruby red colour, typical and intense perfume, they are dry, warm, tasty and lightly tannic. Serving temperature: 16C°.

Rosato di Toscana

The last born created by Franco Biondi Santi. It is a pink ruby coloured wine , with a nose of violet and light vanilla, produced by vinifying in white the grapes of Sangiovese from the Greppo Estate and aged for 18 months in stainless steel vats. Serving temperature: Aperitif 10°C, Whole meal 16° – 18°C.