BIONDI SANTI

Società Agr. Greppo
Biondi Santi s.r.l.

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 VINEYARDS OF THE GREPPO ESTATE
VEGETATIVE CYCLE AND MANUAL WORK
FROM THE VINEYARD TO THE CELLAR

The vegetative cycle in The Greppo vineyards varies depending on altitude and exposure, but the Brunello grape usually germinates in the first 10 days of April and blooms at the end of May or the beginning of June. The grape veraison takes place after the middle of August and they usually ripen in mid September.


Vine terraces of Scarnacuoia,
dry stone walls built in the
mid 19th century


The current production levels rarely exceed 80,000 bottles, including about 10,000 bottles of Reserve
(only in exceptional harvests).
The grape harvest is carried out entirely by hand and usually begins in mid September. The grapes are
carried in baskets to the end of the row of vines, where a group of grape pickers selects the grapes,
bunch by bunch, destining only the very best ones to go to the production of the future Brunello.


Vigna Tre querce
The grapes, which belong to the vineyards that are at least 10 years old, will be used for the “Annata” (Vintage) wine production; the grapes, which belong to the vineyards that are at least 25 years old, will be used for the “Reserve” wine production.
The grapes must be perfectly healthy and ripe. The second choice of grapes will be used for table wine,
sold in bulk.



Selection of the grapes in the vineyard


First and second choice


GREPPO: PEDOLOGY AND CLIMATIC CHARACTERISTICS
The Greppo Estate, which has always been indicated in the land registry maps of Montalcino, stretches across the hillside (altitude 385/507 metres above sea level), to the southeast of Montalcino and enjoys an ideal microclimate and soil for the production of aromatic red wines, which are perfect for long ageing.

The Estate was created thanks to the organic and rational management of Ferruccio Biondi Santi, who was responsible for grafting the Estate’s new vines with the Sangiovese Grosso clone that he selected, and began a production based on the vinification of 100% Sangiovese. By doing that his production was completely dissociated from the regulation of Chianti, promoted by Bettino Ricasoli in that period.

Very fertile land is rejected, and the preference is for marl, rich in heavy stone, and land exposed to the South, Southeast, East, Northeast and North.
At a glance, the Simplified Lithological Map of the Municipality of Montalcino reveals that the land occupied by The Greppo Estate is particularly well suited for the cultivation of Sangiovese, which is lean, very rich in heavy stone and has marl-rich soils. This microclimate has a tendency to be dry when the grapes ripen fully enhances the aromas and the structure of Brunello.
The climate is characterised by a marked difference between diurnal and nocturnal temperatures, accentuated in September and October (during the harvesting period). This considerable difference in temperature at dawn enables the grape varieties to express all the characteristic aromas of Brunello di Montalcino of The Greppo, whether they are exposed to the South, Southeast, East, Northeast or North


Vine of 1936

In September 1970, Franco Biondi Santi began a clone selection of his old Greppo vines, which were obtained from the massive selection started by his grand-father Ferruccio in the second half of 1800. He cooperated with Professors Casini and Bandinelli of the Tree Cultivation Institute of the Faculty of Agrarian Science at Florence University. Various clones of Sangiovese were selected during five harvests, but that which became official was BBS/11 (Brunello Biondi Santi, vine no. 11). The gems of this clone (BBS11) are taken to be grafted onto the new wild cuttings. Nowadays BBS11 is a clone filed on the of Register “Recommended Vines” of the UE.