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Red dry
The 2017 Brunello has been vinified in vitrified concrete tanks by using indigenous yeasts, selected in our vineyards. Successively, it was aged in Slavonian oak barrels for 3 years. An encounter of fragrant fruit and balsamic spice, the bouquet of the 2017 Brunello is initially quite timid, gradually revealing the width and depth of its aromatic elegance. Notes of red cherries rise from a bouquet of red berry fruits, accompanied by cool spicy scents and soothing sensations of dried tobacco leaves, licorice root and citrus peel. The palate is surprisingly fragrant with an enviable equilibrium of fine-grained tannins, refreshing acidity and a fruity core. The savoury finish is long and enveloping, releasing subtle hints of thyme and rosemary.
Serve at 16-18 °C with game dishes, beef steaks.
A delicately sweet note of fresh summer cherry is a precursor to budding complexity and a very articulate bouquet that opens quickly in the glass. Immediately pleasing fruit is a characteristic of the 2017 growing season that had above average temperatures and drought throughout the summer. The resistant 2017 Brunello di Montalcino takes on these challenges without missing a beat. The wine's celebrated acidity and its small berry nuances remain intact. The tannins are silky and the wine's flavors fade slowly even after you have taken your last sip.
Sweet berry, orange peel, cedar, bark and forest flower aromas follow through to a medium to full body, with linear and fine tannins and a crunchy undertone. It’s very subtle and fresh for a 2017. Crisp and vivid. It’s refined and acid-driven. Needs three to four years more to soften. Try after 2026. Saturday, Apr 08, 2023
It is a rare case when the origins of an entire wine category can be traced back to a single person, but the history of Brunello di Montalcino began precisely with Ferruccio Biondi-Santi, who created the first wine of this style in the late 19th century. His work and vision became a cornerstone not only of Tuscan but of all Italian winemaking. In 1888, drawing inspiration from the example of Barolo, Ferruccio produced the first Brunello — a 100% Sangiovese Grosso wine — a decision considered revolutionary at the time, when all of Tuscany was still blending several varieties into a single wine.
Today the winery is run by Jacopo Biondi-Santi, Ferruccio's great-great-grandson and the seventh generation of winemakers in the family. He upholds traditions cultivated for over a century, crafting exceptionally long-ageing, elegant wines. The Biondi-Santi estate is perched at the summit of the Montalcino hill, with around 25 hectares of historic vineyards, and most of the region's Sangiovese Grosso vineyards have been planted with clones taken from this winery's plantings.
Biondi-Santi wines are celebrated for their longevity, refinement and extraordinary structure. Their elegant, classic style has been preserved for over 100 years — these are wines for collectors and connoisseurs of aged vintages.
Biondi-Santi owns some of the most prized vineyards in Montalcino, situated in the highest and coolest sites of the appellation. Among them:
Thanks to the higher altitude and cooler climate, the grapes ripen slowly, and the harvest is typically carried out earlier than at other estate sites — preserving natural acidity and aromatic purity.
Brunello di Montalcino is fermented in stainless steel tanks with long maceration to extract maximum structure and colour. The Riserva version is fermented in oak casks, and all the wines are aged in large Slavonian oak barrels.
Biondi-Santi wines are known for their exceptional ageing potential — classic Brunellos can mature for 20, 30 years or even longer. They unfold beautifully over time, retaining their elegance, balance and aromatic intensity. It is no coincidence that these wines are regarded as the "Rolls Royce of Italian wine".
