Biondi Santi Brunello di Montalcino 2017

Tenuta Greppo di Biondi Santi's Brunello has been the benchmark for Brunello di Montalcino producers to such an extent that it was taken as a model in the stipulation of the DOC and then DOCG regulations. The winery has always focused on Sangiovese, the only variety cultivated, and the production of Brunello di Montalcino. In particular, Ferruccio Biondi Santi had selected a clone of Sangiovese, called Sangiovese grosso at the time, which he had propagated in the vineyards around Tenuta Greppo between 400 and 500 metres. He had also chosen the best soils to make a great wine: those that were thin and rich in marl, also favoured by the dry climate and the strong temperature swings between night and day in the area. 

The year 2017 was characterised by an absence of rain. In spring, there was a late frost followed by low rainfall and not very high temperatures. The latter rose significantly above seasonal averages at the end of May. The summer was very hot and dry. The harvest began on 11 September.

At harvest time, the grapes are picked by hand and selected bunch by bunch; thus only the perfect grapes will become Brunello di Montalcino. After pressing, alcoholic fermentation takes place in cement tanks with daily pumping over. The wine matures in large Slavonian oak barrels for 3 years and after bottling rests at least 4 months in the cellar.