Biondi Santi

Biondi-Santi is the most famous estate in Brunello di Montalcino. The estate includes 47 hectares of land at The Greppo and 105 at Pieri. Only 25 hectares are cultivated vineyard of Sangiovese Grosso. The oldest vines, totaling 5 hectares, date from 1930-1970. The yield per hectare is kept low at 3-5 tons per hectare. The current production rarely exceeds 80,000 bottles, including about 10,000 bottles of “Riserva,” only made after exceptional harvests.

The harvest begins in mid September and done exclusively by hand. Only the best grapes are destined to the production of Brunello, those from the vineyards that are at least ten years old for the “Annata” and those at least twenty-five years old for the “Riserva.” The second choice of grapes is used for table wine, sold in bulk.

The stalked grapes, after being crushed, undergo temperature-controlled fermentation in the large concrete tanks and vats for between 15 and 18 days. During the tumultuous fermentation, the must is pumped over twice a day, bathing the marc cap by hand. After drawing off, malolactic breakdown is aided, maintaining a temperature of 18°-20°C for about 30 days.

In the April after harvest, the new wine is transferred to Slavonian oak barrels to mature. The Brunello spends at least 36 months in these barrels and is bottled in 0.75 litre Bordeaux-style bottles at the end of its fourth year.