位於Tuscany區Montalcino的Biondi Santi 無疑是意大利的國寶級酒莊，創造了Brunello di Montalcino，是當地的一個傳奇！這次小女子真的很高興可以跟隨到學校參觀～
Located in Montalcino of Tuscany, Biondi Santi created Brunello di Montalcino and is undoubtedly a legend of the region. It was my honor to visit them!
Biondi Santi創辦人Clemente Santi於1865年開始於自己的酒莊Il Greppo研究Sangiovese，並使用木桶陳釀，最後將其酒命名為Brunello並於1867年於巴黎展覽展示。他的孫兒Ferruccio Biondi其後針對高品質種類的Sangiovese繼續研究，並首次將其葡萄酒命名為Brunello di Montalcino。Ferruccio的兒子Tancredi更透過不同的市場活動將Biondi Santi推上國際舞台。除此之外，他更建立了合作社，把有關Sangiovese的研究分享予其他區內酒莊，把Brunello發揚光大。
Founder of Biondi Santi, Clemente Santi began to study Sangiovese in his own winery, Il Greppo, in 1865. He aged the wine in barrel and presented it as ‘Brunello’ in the Paris Exhibition in 1867. His grandson Ferruccio Biondi then continued the study of Sangiovese clone and first bottled the wine as ‘Brunello di Montalcino’. Furthermore, Ferruccio’s son, Tancredi, has brought Biondi Santi to the international market through different marketing activities. In addition, he established a cooperative to share the research on Sangiovese with other wineries in the region, and to contribute promoting Brunello.
在1970年，Franco Biondi Santi接手酒莊後第一件做的事，就是尋求University of Florence的協助，研究出Greppo葡萄園中，哪一個Sangiovese品種(Clone)於這裏表現最好。經過七年的研究，最後Brunello Biondi Santi 11 (BBS11)於44個品種(Clone)中被挑選出來，其後他們不惜公開研究，最後成為歐盟登記明冊上的認可品種。現時，80%的Montalcino酒莊均種植BBS11。
The first thing Franco Biondi Santi did after taking over the winery was to ask for the assistance of the University of Florence to study which Sangiovese clone best suits the terroir. After 7 years of research, Brunello Biondi Santi 11 (BBS11) was finally selected from 44 varieties. After Biondi Santi published the research, BBS11 finally became an officially recognised variety from the European Union. Nowadays, 80% of Montalcino wineries plant BBS11.
時至今日，酒莊本應由第六代打理。可惜的是，法國公司EPI於2017年正式收購了Biondi Santi，現時家族成員雖仍持有酒莊股份，卻已無家族成員管理酒莊。EPI於收購後重新檢視所有葡萄酒價格，並取得重大成功，Rosso di Montalcino是最熱賣的酒款。
Today, the winery should have been run by the 6th generation of the Biondi Santi family. However, the French company EPI officially acquired the estate in 2017. Although family members are still shareholders of the winery, no family members are involved in the management. EPI’s post acquisition strategy included an overall price increase of Biondi Santi Rosso and Brunello bottles, with a surprising success in sales performance. Rosso di Montalcino keeps on being the top seller.
酒莊現有30公頃葡萄園(其中5公頃於2019年購入)，共釀造三個酒款，當天就很高興可以全部品嘗。
The company currently owns 30ha of vineyards (5 of which were purchased in 2019) and produces a selection of 3 Sangiovese-based wines. I am happy and honoured we had the chance to taste them all. ======================================
Wine Tasting Report 酒評:
所有酒於品嘗前三小時開瓶。
All the wines were opened 3 hours before the tasting.
Biondi Santi Rosso di Montalcino 2018 | FS 94
這酒香氣盛放、複雜。除了成熟的紅果香氣，還散發出明顯的煙熏、朱古力、木桶系香辛、一些乾葉和玫瑰花氣息。單寧成熟、細緻，入口以紅莓味道(尤其是覆盆子)為主調，夾雜礦物和花香。儘管這酒還很年輕，味道上暫時沒有過多的複雜性，但果感成熟、集中，現在享受也不錯。
The wine has expressive and complex aromas of smoke, chocolate, oak spice, dried leaves and rose.
The tannin is ripe and delicate, flavours are dominated by red berries, raspberry in particular, with mineral and floral notes. Despite a relatively low complexity on the palate, the fruit is ripe and concentrate. The wine is already pleasant to drink despite its young age.
Biondi Santi Brunello di Montalcino 2016 | FS 93
散發出黑莓、黑朱古力、薄荷和甜香辛氣息。單寧雖強但感覺柔滑，酸度活潑而味道以成熟紅莓為主，再以紅花襯托，整體表現雖然稍為收儉但還算不錯。
It has aromas of blackberry, dark chocolate, mint and sweet spice.
The tannin is strong but smooth and the acidity is lively. The taste is dominated by sweet red berries, with red flower notes. It is slightly close, yet enjoyable.
Biondi Santi Brunello di Montalcino Riserva 2015 | FS 95+
香氣非常細緻、優雅，充斥著濃郁成熟的黑莓果香，仔細一聞，也不難察覺到一絲玫瑰花、乾葉和香辛氣息。單寧感強而成熟，不禁使口感帶乾。除了那濃厚而稍稍收儉的果香，礦物感尤其突出，夾雜香辛和乾葉味道，增加了味道的複雜性。這酒現在無疑是過分年輕，但無可否認擁有很強的陳年潛力。
Full of ripe blackberry on the nose, with hints of rose, dried leaves and sweet spice. The aromas are delicate and elegant.
The ripe tannins are well integrated. Hints of black fruit flavours, prominent minerality, with spice and dried leaves enhancing the overall complexity. The wine is undoubtedly young, with a strong ageing potential.
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