Biondi Santi
ビオンディ・サンティ
The legendary creator of Brunello di Montalcino.
The inventor of Brunello di Montalcino, Ferruccio Biondi Santi first produced this great wine in the 1860s; the estate continues to produce benchmark Riserva of extraordinary longevity.
www.biondisanti.it ↗Cuvées
ビオンディ＝サンティ ブルネッロ・ディ・モンタルチーノ・アンナータ
Biondi-Santi Brunello di Montalcino Annata
RedBrunello (Sangiovese Grosso)
The estate Brunello from the Biondi-Santi family, slightly more accessible than the Riserva in youth, but still traditional in style with great aging potential.
ビオンディ＝サンティ ブルネッロ・ディ・モンタルチーノ・リゼルヴァ
Biondi-Santi Brunello di Montalcino Riserva
RedBrunello (Sangiovese Grosso)
The legendary founder of Brunello di Montalcino, the Biondi-Santi Riserva from the Il Greppo estate is produced only in exceptional years, aged for decades, and capable of 100+ year longevity.
Who Is This For?
Ideal for collectors and connoisseurs who appreciate historic, age-worthy wines with traditional elegance.
Frequently Asked Questions
- Is Biondi-Santi really the estate that invented Brunello di Montalcino?
- Yes. Ferruccio Biondi-Santi is credited with creating the first wine made purely from Sangiovese aged for extended cellaring in 1888, establishing what became Brunello di Montalcino.
- What grape clone does Biondi-Santi use?
- The estate uses its own proprietary Sangiovese Grosso clone, known as BBS11, selected and propagated at Tenuta Greppo over generations.
- Who owns Biondi-Santi today?
- French luxury group EPI, owner of Charles Heidsieck and Piper-Heidsieck, acquired a majority stake in 2016 and later became sole owner, while members of the Biondi-Santi family continue as brand ambassadors.
- What is the estate's winemaking philosophy?
- Guided by the principle 'evolution, not revolution,' Biondi-Santi pursues elegance, balance and remarkable longevity over power, continuing founder Franco Biondi-Santi's belief that 'we do not make wine for today, we make wine for our grandchildren.'
- Does Biondi-Santi wine pair well with Japanese cuisine?
- Yes, its bright acidity and refined tannins complement umami-rich dishes such as grilled wagyu or soy-glazed duck.