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TENUTA “GREPPO”
- Franco Biondi Santi
 The
geological conformation of the hills and
the microclimate of the territory make Montalcino
one of the most ancient wine areas in Italy
with a perfect viticultural vocation. Ever
since 16th century Frà Leandro Alberti
reported that Montalcino was "very
famous because of good wines that are produced
from those pleasant hills".
However the international fame comes with
the Brunello di Montalcino that, at the
end of 19th century, was created by Ferruccio
Biondi Santi, who, with the viticultural
experience of his maternal grandfather Clemente
Santi, great expert about agriculture problems
in Siena and capable viticulturist, chose
a particular clone of Sangiovese(Il Sangiovese
grosso) in his estate "Greppo",
whose grapes made wine with pureness, began
a new typification of Tuscan wines of those
times.
BRUNELLO DI MONTALCINO
 Wine
of great kind and structure with an intense
ruby red that dulls aging. An intense scent,
particular, delicate and harmonious, with
a light scent of vanilla and vineyard in
flower.
This wine's taste is wide, warm and persistent,
of great harmony and flavour. In the oldest
reserves a clear scent of "goudron"
and of flint. Its perfect organoleptic characteristics
, the long maturation in oak of Slavonia
casks and as long refinement in bottle,
made the Brunello Biondi Santi a wine of
great longevity.
 Even
more than 100 years. The kind non riserva,
we call it "Annata,"
is produced by vineyards of "Greppo"
(Sangiovese grosso)more than 10 years old.
The "Reserve" is produced by vineyards
more than 25 years old, but only in the
exceptional grapes harvests.
For an equilibrated tasting we suggest to
uncork at least 8 hours before. Temperature
to serve it 18° C. Gastronomic combinations
recommended: roasts, game, Parmesan cheese
or mature sheep's milk cheese.
OLIO EXTRA VERGINE DI OLIVA
From the olive groves of "Greppo"
we also produce a very good extra virgin
olive oil with traditional methods: picking
by hand, pressing with stone edge runners
and cold-pressing . The oil is not filtrated
to maintain intact its organoleptic characteristics.
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