Rosso di Montalcino Biondi-Santi 2018 / 13% / 0.75l

A very famous winery that began to be recognized in 1865. Ferruccio Biondi-Santi, a chemist and pharmacist from Montalcino, produced wines from the local Brunello grape, like his predecessor Clemente Blondi, where only research at the end of the 19th century confirmed that it was a Sangiovese clone, with a slightly different skin tone. Thanks to this, it can be said that Biondi-Santi began producing one of the most famous Italian wines today, which was officially released on the market as Brunello di Montalcino only in 1888. However, in terms of international recognition, it came very late and was experienced only by Ferruccio's son - Tancredi. This was due to the fact that on the local market the wine was perceived as too heavy and did not gain much recognition.

Today, the producer is one of the most famous producers of Brunello di Montalcino, as well as other wines based on the Sangiovese grape variety. Tentua Greppo has very attractive, high terraces with vines, providing a unique expression of terroir in its wines. It is worth adding that the Brunello Biondi Santi 11 clone that matures there is the only official one in the world that bears the producer's name.

Biondi-Santi Rosso di Montalcino 2018

A slightly more accessible and fruity wine than Brunello. Produced from the Sangiovese grape variety, where the grapes are hand-picked and selected, destemmed, then fermented and macerated at a controlled temperature. After malolactic fermentation, the wine is placed in Slavonian oak barrels for 12 months. The nose is intense and complex, full of aromas of ripe red fruits, blackberries, cherries and raspberries. There is also a floral accent, combined with a herbal nuance. On the palate, it is very lively and expressive, with the fullness of the fruit character perfectly combined with bold, juicy tannins and pleasant acidity. The finish is long and harmonious, with a touch of spice.

It tastes best when served at a temperature of 16-18 degrees. It is worth decanting it before serving, so that thanks to the appropriate aeration you can feel the fullness of flavors and aromas. In culinary combinations, it works well with meats in heavier sauces, as well as beef prepared in aromatic spices. Excellent with good quality Italian cheeses.