Biondi-Santi Brunello di Montalcino Annata

About this wine

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.

Sommelier's Note

"The historic benchmark of Brunello di Montalcino — no serious exploration of Sangiovese is complete without tasting this wine."

Food Pairings

Pairs beautifully with roasted red meats, game, wild boar ragu, and aged pecorino cheese; especially good with dishes featuring truffle or mushroom.

When to drink it

Ideal for milestone celebrations, formal dinners, and serious wine collectors' tastings; best served at 18-20°C after decanting.

Specs

Grape Varieties

Brunello (Sangiovese Grosso)

Style

Red

Price Range

$240-320

Terroir & Winemaking

100% Sangiovese Grosso (locally called Brunello), sourced from vines aged 10-25 years within the Tenuta Greppo estate. Fermented and aged for approximately 36 months (3.5 years) in large traditional Slavonian oak casks, followed by bottle aging before release.

Frequently Asked Questions

What does Biondi-Santi Brunello di Montalcino Annata taste like?

Expect succulent red and black cherry, leather, tobacco, violet, and balsamic notes, with a velvety texture, full body, bright acidity, and dense, refined tannins.

What food pairs well with this wine?

It pairs beautifully with roasted red meats, game, wild boar ragu, dishes featuring truffle or mushroom, and aged pecorino cheese.

How long can it age, and when is the best time to drink it?

Thanks to its firm structure, the Annata can age for 20-30+ years; most vintages reach their harmonious peak around 10-15 years after the vintage date.

Does it need decanting?

Yes — decant for at least 2 hours in a wide-bottomed decanter to let the fruit open up and soften the firm tannins, especially in younger vintages.

What is special about Biondi-Santi as a producer?

Biondi-Santi is credited with inventing Brunello di Montalcino in the 1860s and is the only estate to have continuously produced it since, still using traditional large Slavonian oak casks rather than modern barriques.