BIONDI SANTI

Tenuta Greppo
Franco Biondi Santi

villa greppo 183
53024 montalcino
siena - italy

TEL. +39 0577 848087
FAX +39 0577 849396

BIONDISANTI@BIONDISANTI.IT

XXIII “Ricolmatura” of the bottles of Brunello di Montalcino Biondi Santi - Tenuta Greppo Riserva
Due to the passing of Mr. Franco Biondi Santi, it has been decided not to perform the "Topping off" of the bottles of Brunello di Montalcino Biondi Santi Riserva scheduled on June 1st 2013. Instead, it will be performed on June 2014.
23 May 2013
Brunello di Montalcino 2006 Annata
We would like to inform all our clients that starting from June 1st 2011 Brunello di Montalcino Tenuta Greppo - Biondi Santi 2006 Annata will be released on the market.
07 Jun 2011
www.biondisanti.it
The new Tenuta Greppo - Biondi Santi web site in now on-line
03 Dec 2009
Content Management Powered by CuteNews
THE GREPPO ESTATE CELLAR
The "Greppo" cellar has not undergone any significant technological changes, other than the introduction of modern equipment and materials.

The overall capacity is:
2,197.00 hl of barrels and vats made of Slavonian oak,
2,016.50 hl of vitrified concrete tanks and
990.40 hl of stainless steel tanks:

for a total of 5,203.90 hectolitres.
The bottle cellar has a further capacity of about 211,000 Bordeaux-style bottles (1,582.50 hl).

The stalked grapes, after being crushed, undergo temperature-controlled fermentation in the large concrete tanks and vats for between 15 and 18 days.

During the tumultuous fermentation, the must is pumped over twice a day, bathing the marc cap by hand.

After drawing off, malolactic breakdown is aided, maintaining a temperature of 18°-20°C for about 30 days.

In the April after harvest, the new wine is transferred to Slavonian oak barrels to mature. The Brunello spends at least 36 months in these barrels and is bottled in 0.75 litre Bordeaux-style bottles at the end of its fourth year.

Brunello Biondi Santi is not released for sale until at least six months after bottling and is exported all over the world, where it continues to become more and more famous.


Cellar entrance

100 year-old barrels bought by Ferruccio Biondi Santi at Fabbrica Fiorentina Botti at the end of the 19th century.

Cellar entrance

First cellar

High cellar
 
THE BRUNELLO
In oenological terms, Brunello di Montalcino was created just over a century ago by Ferruccio Biondi Santi: since then, the story of this wine has coincided with that of the family.

Brunello 1888 … pink ruby!
The Brunello di Montalcino production zone lies within the municipal boundaries of Montalcino. The registered vineyards occupy an area of about 2,100 hectares of Brunello di Montalcino (now divided among 250 winemakers, 200 of which bottle their wines) with an annual average of over 6,500,000 bottles.
Another wine of considerable prestige (having obtain the DOC in 1983) made in this same area is Rosso di Montalcino (510 hectares), which does not require the traditional ageing of Brunello and is therefore released for sale much more quickly.

bottles of 1888- 1891
The grape variety used to make both wines is the Sangiovese Grosso, cultivated mainly using the horizontal spurred cordon technique, which makes it possible to obtain a low yield per hectare (max 8 tons); this number falls to no more than 3-5 tons at “Greppo”.