Biondi Santi -viini
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The story behind Biondi Santi wines
Clemente Santi and his grandson, Ferruccio Biondi-Santi, are credited with inventing Brunello di Montalcino. At the end of the 19th century, Ferruccio managed to isolate a special clone of the Sangiovese grape, called Sangiovese Grosso or BBS11, on the Tenuta Greppo estate. He chose to make the wine exclusively from this grape, which was completely new at a time when different varieties were usually blended. This resulted in the first official vintage of Brunello in 1888, laying the foundation for a wine known for its structure and ability to age beautifully.
The family's work was continued by generations like Tancredi and Franco Biondi-Santi, who stuck to the house's methods. They used large Slavic oak barrels for aging and said no to international grapes in order to let the Sangiovese stand out. This insistence on quality and history has made the winery a firm fixture in the region, and the old vintages are now highly sought after by wine enthusiasts.
This makes the wines from Tenuta Greppo unique
Tenuta Greppo wines stand out in Montalcino for their faithfulness to tradition and the special soil conditions. Where others might use smaller barrels or blend grapes, this house focuses on structure and elegance that show exactly where the wine comes from.
- Proprietary grape clone: The family uses their own Sangiovese Grosso clone, BBS11, which was chosen because it produces wines with great depth and many layers.
- No blending: The wine is made exclusively from 100% Sangiovese without any other grapes, so you get a completely pure flavor profile.
- Traditional barrel aging: Large, neutral Slavic oak barrels are used instead of new, small barriques, which allows the wine to develop calmly without the taste of wood taking over.
- Unique terroir: The fields are located high with a rocky soil characterized by galestro, which gives the wine a high acidity and a distinct minerality.
- Extreme durability: With high acidity, firm tannins and slow maturation, these wines have great potential to develop positively in the bottle over several decades.
Worth knowing about vintages and shelf life
It is an advantage to know a little about the vintages when looking at older bottles from this producer. The weather during the growing season and the house's production requirements mean that the wine can taste different depending on the year and type.
The importance of the vintage's weather
The weather plays a big role in the style of the wine. Hot, dry years often produce powerful wines with ripe fruit flavors, while cooler, wetter years typically produce more elegant, aromatic wines with higher acidity. The high elevation of the vineyards helps maintain freshness even in hot weather, keeping the balance.
Development in the bottle over the decades
These wines are known for their longevity and often need time to show their full potential. When young, they have firm tannins and intense fruit, but over time they develop notes of dried cherries, leather, tobacco and forest floor. If stored properly, the best vintages can stay alive for over fifty years, becoming softer and deeper in flavor.
The difference between Annata and Riserva
The difference between an Annata and a Riserva lies in both the grapes and the aging process. Riserva is only made in specific years and only from the oldest vines, typically over 25 years old. It is also aged longer in oak barrels, often up to six years, which gives the wine more structure and makes it suitable for even longer storage than Annata.
Serving a Biondi Santi
To get the most out of a mature wine, it is a good idea to prepare it for serving. Older bottles should be handled with care so that the sediment is not stirred up and the fine aromatic notes are preserved.
- Stand the bottle upright: Leave the bottle upright for at least 24 hours before serving so that any sediment collects at the bottom.
- Temperature: Enjoy the wine chilled at 16-18 degrees. If it gets too warm, the alcohol can overshadow the fine nuances.
- Opening and decanting: For very old wines, you should only decant carefully to remove sediment, as too much air can weaken the wine. You can instead open the bottle a few hours before so that it gets air at a leisurely pace.
- Choosing a glass: Use spacious wine glasses with a round shape that gives the wine room to unfold, allowing you to capture all the aromas.
Quality assurance at Bottles With History
At Bottles With History, we know that trust in the condition of the bottle is essential when buying vintage wine. We store all of our wines, including the rare vintages from Tuscany, in conditions that are appropriate for their quality. We check each bottle individually so you can confidently add a piece of history to your collection.
