Biondi-Santi: Brunello di Montalcino Pioneer

Clemente Santi, an agronomist and pharmacist, began isolating a robust Sangiovese clone at Tenuta Greppo in 1865, when Montalcino was known primarily for sweet Moscadello wines. His grandson Ferruccio Biondi-Santi bottled the first wine labeled Brunello di Montalcino from the 1888 vintage, aging it in large Slavonian oak casks. Ferruccio was posthumously recognized as the inventor of Brunello by an interministerial committee in 1932. The estate's principles of extended barrel aging, clonal selection, and Sangiovese purity became the legal standards when Brunello achieved DOC status in 1966 and DOCG in 1980.

• Fermentation uses native yeasts in cement or steel, followed by extended aging in large, neutral Slavonian oak (never new oak)
• The Sangiovese Grosso BBS11 clone was propagated by the family and is now commercially available worldwide
• During WWII, Franco Biondi-Santi helped wall up historic Riservas before the Front passed through in 1944
• Brunello Annata requires 4+ years aging; Riserva requires 5+ years, produced only in exceptional vintages

Biondi-Santi proved that Italian Sangiovese could age for over a century, fundamentally changing global perceptions of Italian wine. The 1888 vintage, opened in 1994, was pronounced delicious by wine writer Nicolas Belfrage MW. Franco Biondi-Santi organized a landmark 100-year retrospective tasting in 1994, showcasing Riservas from 1888 to 1988. This demonstrated the appellation's extraordinary ceiling for longevity and elevated Montalcino from regional obscurity to international collectible status.

• Only two bottles of the 1888 vintage remain in the estate's La Storica library collection
• The estate's strict selection means Riserva is produced only about twice per decade on average
• Biondi-Santi Riservas are among Italy's most collected wines, with library releases commanding auction premiums
• The family's conservative approach inspired the entire modern Brunello movement of the 1970s and 1980s

Biondi-Santi's winemaking is deliberately traditional and non-interventionist. Grapes from the 26-hectare estate are fermented with native yeasts and aged exclusively in large, neutral Slavonian oak botti. The house style emphasizes structure, acidity, and aromatic complexity over fruit concentration or oak influence. The Annata (vintage) Brunello offers approachable elegance after a decade of age, while the Riserva demands 20+ years to fully open.

• 100% Sangiovese Grosso from estate vineyards on galestro and marl soils
• No new oak, no barrique, no international grape varieties in any bottling
• Riserva uses fruit exclusively from vines over 25 years old
• Also produces Rosso di Montalcino from younger vines for earlier drinking

Franco Biondi-Santi, who led the estate for decades, died in 2013 at age 91. His son Jacopo inherited the estate and in late 2016 sold a majority stake to EPI (Europeenne de Participations Industrielles), a French luxury group founded by Jean-Louis Descours. The deal was valued at 107 million euros and included the brand, the Tenuta Greppo property, and all vineyard holdings. Jacopo and his son Tancredi remain as winemakers and brand ambassadors, ensuring continuity of the family's winemaking philosophy.

• EPI's luxury portfolio provides global distribution and investment resources
• Jacopo and Tancredi Biondi-Santi maintain winemaking and brand ambassador roles
• The estate continues to follow traditional production methods under new ownership
• Recent vintages have maintained critical acclaim with scores consistently above 95 points