Who makes it? 

Biondi-Santi Rosso. Well, Biondi-Santi says it all really. When it comes to Brunello di Montalcino, Biondi-Santi really are the original. Despite this being the Rosso version, it is certainly not a ‘lesser’ wine, if you know what I mean. 

The story goes that Clemente Santi and his nephew Ferrucio Biondi Santi understood the quality potential of their grapes. That is their particular clone of Sangiovese grapes from the Tuscan region of Montalcino. They recognised that their quality required a different approach to getting the best out of that particular grape. And that the work was all worthwhile. 

That was in 1888 and the estate has been making Brunello di Montalcino since.  

This winery passed from its family origins recently. Since about 2020, it is now owned by the Epi Group under the leadership of Christophe Descours. Epi also owns such wine brands as Champagne Charles Heidseick, Champagne Piper-Heidseick amongst others and Portugal’s Sogrape. Moreover, they also have a share of Liberty wine distributors in the UK.  

To read the review on the Biondi-Santi Brunello di Montalcino, please click here.

How do they make it? 

The Sangiovese grapes for this wine are carefully sorted. Of course, it is 100% Sangiovese. They then undergo fermentation in cement vats or oak vats with indigenous yeasts. The Rosso then is aged in Slavonian oak for 12 months. A major difference with the Rosso di Montalcino wines and the Brunello di Montalcino wines is the ageing regime. The Rosso wines have much less ageing in barrel.

In the case of the Biondi-Santi Rosso di Montalcino, the grapes come from younger vines as you would also expect. The aim with these wines is to produce a fruitier wine that is enjoyable much younger.

Slavonian oak barrels are made from oak from Eastern Croatia. You will find quite a few prestigious Italian regions will use Slavonian oak to make their large format barrels. For example, producers in Barolo and Amarone.  It has been long sought after for this size barrel for its consistent quality and tight grain. It allows wines to rest and integrate without the barrel dominating the character.  

What does it taste like? 

The Biondi-Santi Ross di Montalcino is a youthful and spicy red wine.  There is plenty of plum and cherry fruit that has the support of some nutmeg and dried sage. It is fuller in body and it is long and supple. Those tannins are lip licking and shapely.

While this wine is oh-so-drinkable upon release, it is also cellarable.  Like the Brunello, I would also suggest that this really is a good wine to hold onto for at least a decade.  

What to drink it with? 

This is undoubtedly a finer quality red wine. If you choose to enjoy it young, it will be better with food. A venison pie or a slow cooked, fall off the bone leg of lamb is ideal. Another obvious match would be a good thick cut fillet of steak.  

Cheese 

As with the Biondi-Santi Brunello, drink this wine with a semi-hard or hard cheese. Cheddar, Manchego or some crumbled parmesan. Don’t forget the blues, such stilton. You could even do that blue cheese on a Pain d’epices with a dob of chutney.  

Quickie review « A rosso version of the famed Brunello di Montalcino but this is a fine stand alone wine in itself. » 

Country of Origin:  Rosso di Montalcino, Italy 
Tasting Date: January 2025 
Price:   £90 | US114++ |  €95
Drink: now – 10+ years  
Needs food: no 
Source: tasting 

If you’d like more red wines like this Biondi-Santi Rosso di Montalcino, why not check out: 
Biondi-Santi Brunello di Montalcino
Henschke 
Le Petit Lion du Marquis de Las Cases

Visit biondisanti  for more.