Producer notes - Brunello di Montalcino began at Il Greppo, the Biondi-Santi estate, in the nineteenth century. Through the hard work and dedication of Tancredi Biondi-Santi, the wine became the international icon it is today, and in doing so, Brunello lifted Montalcino out of poverty and obscurity and into prosperity and fame. Established in 1880, Biondi-Santi was a winery destined for greatness. Founder Clemente Biondi-Santi launched his family's name in the wine business, but in the late 19th century, with Ferruccio Biondi-Estate, the estate at "Greppo" made its mark in viticulture history. Ferruccio Biondi-Santi took a clone of the Sangiovese grape, known as Sangiovese Grosso, and produced the first ever Brunello. Ferruccio's son Tancredi made the wine famous, officially classifying it as Brunello, forever changing Italy's place in the wine industry. Tancredi's son Franco Biondi-Santi, who passed away last year, brought the estate to ever greater heights, leaving a legacy that few winemakers can rival. Biondi-Santi Brunello's trademark aromatics and acidity can be attributed to the vineyard's altitude that ranges between 1,300-1,600 feet above sea level. Both the Annata and the Riserva undergo fermentation in traditional Slavonian oak for 18 days, followed by aging in large oak casks of 800 to 7,000 liters for a period of two to three years for the Annata, while the Riserva is released six years after the harvest.