Tenuta Greppo Biondi Santi Rosso di Montalcino 2015

Tenuta Greppo Biondi Santi Rosso di Montalcino 2015

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Biondi Santi remains a beacon for traditionally made Rosso and Brunello di Montalcino. The Greppo vineyards of the Biondi Santi family date back to the 1800s. Clemente Santi, nephew of Giorgio Santi, was the first to create red wines suitable for ageing, and his oenological techniques learnt through agriculture, chemistry, and science were far more advanced than those of his peers.

Clemente’s knowledge was passed on to his nephew Ferruccio Biondi Santi, who skilfully continued to run the Greppo estate, and managed to keep production running after the First World War. In 1932 he was described as ‘the inventor of Brunello’.

The estate has been passed down through the family to this day, and is currently managed by Franco Biondi Santi, along with the help of his two children, who will eventually take on the business themselves.

"Where would Italy be without the great old wines of Biondi Santi? The Tuscan family whose wine bears its name was the first to prove to the world that Italian wines deserve to be compared to the best in the world."

— James Suckling

"Today there are well over 200 producers of Brunello di Montalcino, and remarkably few of them make wine in the image of Biondi Santi."

— Jancis Robinson

Notes and Reviews

Bright ruby red. Ample and intense bouquet with aromas of violets and wisteria in flower, fresh cherries and delicate hints of citron which are intertwined with spicy notes of pink and white pepper corns and a subtle, sweet scent of vanilla pod. Elegant and distinguished, this Rosso di Montalcino has a smooth and medium bodied flavor with a fruity core. This exceptional vintage reveals an impressive tannic structure and a well-balanced fragrant acidity which is typical for the terroir at Tenuta Greppo. The finish is long and savory.

Product Details

Vintage 2015
Grape Varieties Sangiovese
Viticulture Conventional
Type Red
Age of Vines 10 years on average
Vinification hand-picked, fully destemmed, fermentation with indigenous yeasts followed by maceration in concrete vats.
Elevage 12 months in large Slavonian oak barrels
Soil Type Marl with heavy rocks
Website http://www.biondisanti.com/