Langhe DOC 'Long Now' 2015 (750 ml.) -...
- On sale!
Brunello di Montalcino Riserva 2013 by Biondi Santi is dedicated to the unforgettable Franco Biondi-Santi, the gentleman of Brunello. It was born in the vineyards between the ages of 15 and 30 of the prestigious Tenuta Greppo, a historic family estate located in an area with an extraordinary winemaking vocation for Sangiovese. The Sangiovese Grosso grapes are harvested in the second half of September. The vinification process takes place at a controlled temperature, at the end of which the wine is placed in Slavonian oak barrels, where it matures for 3 years. Once bottled, it rests for a further 6 months before being placed on the market. A red wine of immense finesse and balance, and incredible longevity: from 20 to 40 years. Awesome. Limited edition.
No other winery in Italy is so intimately linked to its origins, history and to the whole journey of its name as Biondi Santi to Brunello di Montalcino. A story that has its roots in the nineteenth century, with the first evidence of winemaking by Clemente Santi, who devoted much of his life to the study of Sangiovese and who saw his "red wine chosen" - in fact Brunello - at the Universal Exposition in Paris in 1865. A path that has not stopped since then, and which has consecrated the winery as the undisputed leader of the entire area of Ilcinese, an example of tradition to which everyone still today looks with admiration. The wines that come out every year from the Greppo Estate are, in fact, still considered today as some of the world's greatest wines, models of elegance and longevity. With plants that, in some cases, exceed even eighty years of age, the Estate Greppo can now count on a vine extension of twenty-five hectares, in which only large Sangiovese plants meet. The yields per hectare are very low, and are between 30 and 50 quintals, for an annual production that rarely exceeds 80 thousand bottles, including the 10 thousand bottles of Brunello di Montalcino Riserva, produced only in qualitatively exceptional vintages. In the cellar, only the first choice grapes come from vineyards that are at least ten years old for the vintage Brunello, and from plants of over twenty-five years for the Reserve. Then the processing, which begins with destemming, followed by crushing and fermentation, carried out in vats and cement tanks at a controlled temperature. Finally, after malolactic fermentation, aging begins in large Slavonian oak barrels, and finally bottling, which takes place not earlier than four years after the harvest. Few steps, simple, in the sign of the most rigid and essential traditions, for a Brunello, that of Biondi Santi, which meets its secret in its oldest origins, over the centuries renewed from season to season, towards a prestige and a international fame that today do not know limits.