Biondi-Santi

Tuscany, Italy
  • Sales Material

    • Reviews

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        Biondi-Santi
        Brunello di Montalcino DOCG Riserva – 2011

        Wine & Spirits
        94 points

        " ... notes of black cherry and umeboshi plum layered with iodine, basil and smoke. The tightly packed flavors need time to unfold, so it’s best to decant this several hours before serving."

        Stephanie Johnson, April 1, 2018
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        Biondi-Santi
        Brunello di Montalcino DOCG Annata – 2012

        Wine & Spirits
        94 points

        “An elegant rendering of sangiovese ... floral scents ... flavors of red cherry ... acidity and polished-iron tannins ... notes of tarragon and licorice with exposure to air, maintaining impeccable balance and purity of fruit on the long finish."

        Stephanie Johnsn, April 1, 2018
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        Biondi-Santi
        Brunello di Montalcino DOCG Riserva – 2011

        Wine Spectator Online
        93 points

        “A supple, harmonious red, showing some softening, with cherry, leather and wild herb flavors well-integrated into the lacy structure. Reveals a lingering essence of sweet fruit, black tea and graphite on the finish.”

        Bruce Sanderson, June 1, 2017
      • Publication logo
        Biondi-Santi
        Brunello di Montalcino DOCG Annata – 2012

        Wine Spectator Online
        92 points

        “The supple texture is pervaded by cherry, currant, graphite, tea and underbrush aromas and flavors. Firm tannins and vibrant acidity provide support as this cruises to a long aftertaste.”

        Bruce Sanderson, June 1, 2017
    • News

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        Biondi-Santi
        Wine Spectator: Firmly Planted: 3 Decades of a Timeless Biondi-Santi Brunello
        Wilson Daniels
        October 23 2018
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        Biondi-Santi
        Why You Should Check Out These 6 Awesome Italian And French Wine Towns
        August 30, 2018
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        Biondi-Santi
        Best Wineries to Visit in Tuscany
        Richard Nalley
        May 1, 2018
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        Biondi-Santi
        Time Suspended in a Bottle
        February 8, 2018
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