Product description
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 Brunello di Montalcino 2015
A classic of the genre. The most famous wine from this appellation in the world.
The 2015 vintage is described as exceptional, as it was exceptionally hot and dry, which made the Sangiovese grapes perfectly ripe, creating an extraordinary whole. The wine matured for 36 months in Slavonian oak barrels for fermentation and maceration. The nose is full of aromas of red fruits, with a focus on cherries and sweet cherries, accompanied by herbal accents with a touch of licorice. On the palate it is full and elegant, with very good structure and integration of fruit, juicy tannins and lively acidity. The finish is long and elegant, with a delicate herbal aftertaste.
It tastes best when served at a temperature of 16-18 degrees. It is worth decanting it before serving so that it can fully develop its flavors and aromas. In culinary combinations, it works well with red meats, game in heavier sauces, but also with good quality Italian cheeses.