Brunello di Montalcino, Riserva, 2010

  Biondi Santi

Built to last austere tannic high acidity classical not giving much away but its all there sophisticated handsome a gentleman cherries fresh crunchy cherry plum lognaberry one for the future excellent stylish. From the historic and legendary Biondi Santi estate that pioneered Sangiovese in Montalcino. Their first vintage was 1888. Winemaking is staunchly traditional. Only natural, wild yeasts are used for fermentation and ageing is in large Slavonian oak casks. The Riservas are the result of a vineyard selection, usually from the oldest vines, with same length of ageing as the Brunello Annatas but in the oldest casks only. Famous for their austerity in youth, Biondi Santi can, however, prove to be magical bottles with age.

Contains Sulphites.

Appellation: Brunello di Montalcino

An important Tuscan DOCG known for the production of intensely powerful red wines made from the Brunello clone of Sangiovese which reaches levels of richness and structure not found elsewhere in Tuscany. The climate is arid and warm though cooled by a maritime breeze from the south west. The zone is essentialy split into two: a warmer southern region that producers earlier drinking, fuller wines, and the Northern, higher altitude zone on Galestro soils that produces more aromatic, finer examples. Brunello di Montalcino wines are released four years after the harvest, following extended ageing in cask, normally around three years. Rosso di Montalcino is the younger stablemate of Brunello; always 100% Sangiovese but bottled and released after only one year of ageing. Rossos are usually lighter and more approachable young than the famously long lived Brunellos.

Grape Type: Sangiovese

Meaning Blood of Jove, or Jupiter, Sangiovese is the noble grape of Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montpulciano. A fussy grape to grow, but when done properly can produce some of the world’s most enthralling red wines. It can produce lively, sappy young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours. Quality has soared over the last year as productive clones have been grubbed up and since the old practices of blending it with weak, lean white grape varieties have died down.