It was Clemente Santi, pharmacist and scholar of natural sciences who, in the second half of the nineteenth century, was the first to experiment with the production of red wine in Montalcino , an area hitherto known for its sweet white wine. This experimentation, which immediately obtained a positive response, was continued in the Greppo estate by his nephew Ferruccio Biondi Santi , who carried out a methodical clonal selection of Sangiovese , today known as Sangiovese Grosso. But it is with Tancredi , Ferruccio's son, who has been at the helm of the company since 1917, a true ambassador of Montalcino wines, that Brunello di Montalcino reaches the maximum of fame and prestige in the world .

The "vintage" Brunello di Montalcino, which ages for 36 months in Slavonian oak barrels, is produced from vineyards aged 10 to 25 years. Brunello di Montalcino Riserva is instead produced in the 5 hectares of the estate planted between 1930 and 1972. The fundamental characteristic of Brunello di Montalcino del Greppo Biondi Santi is longevity: the "vintage" type can age from 20 to 40 years, while the Reserve can last even longer: in the cellars of the estate still rest centuries-old bottles of 1888 and 1891 with perfect wines.

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