2017 | Biondi Santi | Rosso Di Montalcino

This elegant Rosso di Montalcino with a bright ruby red color exhibits an intensely fragrant bouquet, characterized by notes of black cherries, pomegranate and blackcurrant, intertwined by aromatic sensations of Mediterranean scrub and sweet spices. On the palate in reveals its impressive structure with textured and soothing tannins, accompanied by the typical Biondi-Santi freshness. The finish is characterized by persistent, sweet fruity notes.

Reviews:

• Wine Enthusiast: Intensely fragrant, this has enticing scents of rose, violet and woodland berries that gain complexity thanks to a whiff of camphor. It’s savory and polished, offering juicy red cherry, pomegranate and star anise before a white pepper finish.

• James Suckling: Beautiful, sweet and ripe fruit on the nose with hints of wild flowers. It’s full-bodied with soft, round tannins that caress the palate. Long, flavorful finish. Gorgeous finish.

Producer Information

Biondi Santi is a Tuscan producer synonymous with the wines of Brunello di Montalcino; indeed, it has claims to being the inventor of the appellation. The Biondi Santi vineyard has 32 hectares (79 acres) of Sangiovese, of which five hectares (12 acres) were planted between 1930-1972. The vineyards are divided on five vineyard plots, located around the town of Montalcino. The main estate, Tenuta Greppo, where the cellar and the main vineyards are located, lies at an altitude of 564 meters (1,850 feet) above sea level The oldest vines form the basis of the Riserva wines, while the standard wine is made from vines in the 10-25 year bracket. Fruit from vines less than 10 years old supplies the dry, brightly aromatic Rosso di Montalcino. In poorer years, when no Brunello is released, Biondi Santi used to make a second Rosso di Montalcino, called Fascia Rossa, with fruit from the older vines. This is now discontinued. The grapes are picked relatively early for the region, and then undergo a long maceration. Most of the grapes are fermented in resin-lined cement using native yeasts. Those destined for the Riserva are vinified in wooden vats. The Brunello wines are then aged for 36 months in large, neutral Slavonian oak casks, while the Rosso wines see 12 months. Biondi Santi does not use new oak, as it is thought to add aggressive tannins to the naturally tannin-rich Sangiovese. The wines tend to be fragrant and floral with savory hints, with bright berry and cherry fruit and peppery spice flavors over a backbone of fine tannins and acidity. Riservas are only released in the best years, can last for many decades, and often need 15 or more years to be tasted at their best.

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