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WINE NEWS / Biondi Santi: the Gentleman of Montalcino

Franco Biondi Santi "is a philosopher of wine, a great dreamer, and—above all—an exceptional agronomist and enologist," says Pino Khail in a recently published biography of the winemaker Franco Biondi Santi: the Gentleman of Brunello, by American wine writer Kerin O'Keefe (Veronelli Editore, 2005).

As she chronicles his life and the many significant changes in the industry Dr. Biondi Santi has witnessed over the course of his career, Kerin O'Keefe focuses on his quest to save Brunello di Montalcino from "internationalization" and the modern style of winemaking adopted today by many producers in Toscana.

The book launch was celebrated in New York with a vertical tasting of Biondi Santi Brunello di Montalcino 2000, 1999, Riserva 1999, 1998, Riserva 1998, Riserva 1997, Riserva 1983, and Riserva 1955. Dr. Biondi Santi led the guided tasting himself: like an old bottle of Brunello, his presence was testament to the value of consistent quality and an overarching philosophy in winemaking. By resisting the international style embraced by some of his peers and standing by a generations-old tradition in grape growing and vinification, Dr. Biondi Santi has helped to support and maintain the market for traditional-styled Brunello di Montalcino. As a result, younger winemakers are not forced to abandon the old style and consumers continue to have a "reference point" wine that allows them to understand the true greatness of Brunello di Montalcino.

Biondi Santi was the first estate to bottle Brunello in the late 19th century and was a founding member of the Consortium of Brunello di Montalcino. Dr. Franco Biondi Santi is the grandson of Ferruccio, who created the appellation when he observed how the Brunello or Sangiovese Grosso grape showed so well in the Montalcino macroclimate. Because Montalcino is protected from bad weather by Mt. Amiata and blessed by a dry breeze from the Tyrrhenian Sea, the grapes can ripen to perfection and are rarely damaged by botrytis and grey rot.

 

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