What is Biondi-Santi Rosso di Montalcino made from?

It is produced from 100% Sangiovese Grosso grapes grown on younger vines (about 5-10 years old) within the historic Il Greppo estate.

How does it differ from Biondi-Santi's Brunello?

It uses grapes from younger vines and is aged for about 12 months rather than 36 or more, making it fresher, fruitier, and ready to drink much sooner than the Brunello Annata or Riserva.

What food pairs well with it?

Grilled meats, tomato-based pasta, and aged pecorino are classic matches, and its bright acidity also pairs beautifully with umami-rich dishes like teriyaki chicken or grilled eel.

Does it need decanting?

A short 30-60 minute decant can open up the aromatics, but it is far more approachable young than the estate's Brunello and does not require long decanting.

Is it a good introduction to Biondi-Santi?

Yes, it is widely considered the most accessible way to experience the estate's traditional Sangiovese style before investing in a bottle of Brunello.

CuvéeTuscanyRed

Biondi-Santi Rosso di Montalcino

ビオンディ＝サンティロッソ・ディ・モンタルチーノ

Biondi Santi

Brunello (Sangiovese Grosso)

About this wine

Sourced from the younger vines (roughly 5-10 years old) of the historic Il Greppo estate, Biondi-Santi's Rosso di Montalcino is the family's more approachable expression of Sangiovese Grosso. Fermented with native yeasts and aged around 12 months in large, neutral Slavonian oak casks, it follows the same disciplined, traditional house style as the estate's Brunello, but delivers brighter fruit and much earlier drinkability.

Beginner's Note

The most accessible entry point into the Biondi-Santi style — ready to drink on release, with no long cellaring required.

Sommelier's Note

"Don't mistake this for a 'lesser' Biondi-Santi — it distills the same rigorous, traditional winemaking into a bottle you can actually open tonight."

Food Pairings

A versatile match for grilled poultry, roasted pork, tomato-based pasta, and aged pecorino; its bright acidity also stands up well to umami-rich dishes such as teriyaki chicken or grilled eel (unagi).

When to drink it

Everyday fine dining, casual gatherings with wine-loving friends, or as an introduction before trying the estate's Brunello.

Specs

Grape Varieties: Brunello (Sangiovese Grosso)
Style: Red
Alcohol: 13.5%
Price Range: $110-160

Terroir & Winemaking

100% Sangiovese Grosso (the Brunello clone), from vines roughly 5-10 years old grown on the Il Greppo estate's clay-limestone soils at around 300m elevation. Fermented with indigenous yeasts, then aged approximately 12 months in large, neutral Slavonian oak botti before bottling.

Frequently Asked Questions

What is Biondi-Santi Rosso di Montalcino made from?: It is produced from 100% Sangiovese Grosso grapes grown on younger vines (about 5-10 years old) within the historic Il Greppo estate.
How does it differ from Biondi-Santi's Brunello?: It uses grapes from younger vines and is aged for about 12 months rather than 36 or more, making it fresher, fruitier, and ready to drink much sooner than the Brunello Annata or Riserva.
What food pairs well with it?: Grilled meats, tomato-based pasta, and aged pecorino are classic matches, and its bright acidity also pairs beautifully with umami-rich dishes like teriyaki chicken or grilled eel.
Does it need decanting?: A short 30-60 minute decant can open up the aromatics, but it is far more approachable young than the estate's Brunello and does not require long decanting.
Is it a good introduction to Biondi-Santi?: Yes, it is widely considered the most accessible way to experience the estate's traditional Sangiovese style before investing in a bottle of Brunello.

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