Biondi Santi is a Tuscan producer with 32 hectares of Sangiovese where vineyards located around the town of Montalcino. Once grapes are picked they undergo a long maceration, where most of the grapes are fermented in resin-lined cement using native yeasts. The Brunello wines are then aged for 36 months in large, neutral Slavonian oak casks, while the Rosso wines see 12 months. Biondi Santi does not use new oak, as it is thought to add aggressive tannins to the naturally tannin-rich Sangiovese.The wines are fragrant and floral with savory hints, with bright berry and cherry fruit and peppery spice flavors over a backbone of fine tannins and acidity. Riservas are only released in the best years, can last for many decades, and often need 15 or more years to be tasted at their best.