Brunello di Montalcino Riserva Biondi-Santi 2006 /13.94% / 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 Brunello di Montalcino DOCG 2006 Riserva

A wine that is a true icon of Brunello di Montalcino. Produced only in the best vintages in Tentua Greppo – the place where the whole history of this appellation began. Considered one of the 1000 best wines ever produced. After the fermentation and maceration process, it matures in Slavonian oak barrels for 36 months. On the nose it is very elegant and sophisticated, developing floral aromas with full harmony, with a large dose of ripe red fruits, supported by balsamic notes. On the palate it has an impressive structure, is very round and perfectly arranged, with full integration of the fruit and fine juicy tannin, emphasized by pleasant acidity. The finish is very long, with a mineral aftertaste appearing.

It tastes best served at a temperature of 16-18 degrees. Before serving, decanting is necessary to separate the sediment from the bottle and to allow the wine to fully open up. Then you will be able to feel its character. In culinary combinations, it will work well with red meats, served in heavier sauces, as well as well-seasoned game. The company of high-quality Italian cheeses will also be very appropriate.