Biondi Santi Tenuta Greppo

It was Ferruccio Biondi Santi who initiated an organic and rational management of the Greppo estate; great importance had its decision to graft the new vines of the company with a clone of Sangiovese grosso, which he identified and selected. Today the company has a vineyard area of 19 hectares, all of Brunello. When choosing the land, the fertile tropoo were rejected, preferring the galestrose ones and with exposure to the south. In the Biondi Santi vineyards the two most important cultivation operations are the thinning of the grapes before the veraison and the manual selection of the grapes at the harvest, which allow only the first choice to be used for the production of Brunello di Montalcino. The Greppo winery has not undergone major modernization, except for the introduction of more current and adequate technological equipment. The grapes are de-stemmed after crushing, they ferment in large cement tanks and in vats for a long time, from 15 to 20 days, at a controlled temperature. During the fermentation, two daily replacements are carried out. In April, following the harvest, the new wine then passes into Slavonian oak barrels for ripening. At the end of the fourth year, bottling takes place. It is released on the market no earlier than 6 months.