Soil Oceanic origin with sandstone and clay streaks, 330 meters above sea level with a northern exposure

Vineyards : From our oldest vines, over 30 years old

Harvest : Manual, destemming by swinging and berries received in tanks by gravity

Grapes : Sangiovese Grosso BBS11, from certified organic and biodynamic farming

Fermentation : Indigenous yeasts, controlled temperature

Maceration : Approximately 3 weeks on the skins in concrete tanks

Aging : 4 years in large Slavonian oak barrels and over 5 years in bottle

Bottling : Gravity-fed in May/June of the fifth year after the harvest

Closure : One-piece natural cork, 49 x 26 mm, with certification of neutrality

Where the Biondi Santi Reserves are born, the smallest bunches facing east from our historic vineyard are selected. This is done to achieve the greatest possible austerity and character, enhancing the longevity of a wine that is released only ten years after the harvest. The long period in wood and then in bottle are essential to optimize the balance and complexity of a wine that, more than any other, requires time but, with time, reveals itself to be unique.