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Biserno 2017 - Tenuta di Biserno
Tenuta di Biserno


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According to Robert Parker’s Wine Advocate, one of the 3 Iconic Super Tuscans!


Why do we love it?
When Lodovico Antinori, the man behind Tenuta dell' Ornellaia, decided to give up his creation and take on a new challenge, he made Tenuta di Biserno. And that was probably the wisest decision ever Lodovico made until today, since Biserno 2017, Tenuta di Biserno is, according to Robert Parker’s Wine Advocate, one of the 3 Iconic Super Tuscans (between Masseto and Solaia)!

Lodovico found the land for Tenuta di Biserno in 1994 when he was looking to expand Tenuta dell' Ornellaia. He discovered then that the Alta Maremma area, next to Bibbona hills, had the proper soil and microclimate to produce a great wine from the Bordeaux varieties, Cabernet Franc, Cabernet Sauvignon, and Merlot. Later on, he created Tenuta di Biserno with his brother and with Michel Rolland as the head oenologist.

For Biserno 2017, Tenuta di Biserno, the crop yields are extremely low. One pound of grapes per vine. This ensures the tremendous concentration needed for an iconic super Tuscan. In order to tame its robust character, it is matured in, mainly new French barriques for 15 months. The vintage of 2017 is sublime and it has already driven the universe crazy: 97pts Decanter and 94pts Wine Spectator a few months after its release. Something tells us that more are coming!

Biserno, Tenuta di Biserno 2017 is the wine that every collector who respects himself must have in his cellar.







Tastes Like

Opaque, impermeable ruby color in the glass.

The fruit is so thick you can cut it with a knife. Blackberry, cherry, plum, sour cherry on a background of smoke, cigar box, cedar, vanilla, pepper and leather.

Tremendous concentration in the mouth with rich body, rich  tannins and perfectly balanced acidity.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 15%
Origin Tuscany, Italy
Variety Cabernet Franc, Cabernet Sauvignon, Merlot
Aromas blackberry, cherry, plum, sour cherry, smoke, cigar box, cedar, vanilla, pepper, leather
Bottle Size 750ml
Barrique 15 months
Serving temperature 16ºC - 18ºC
Aging 10+ years
Closure Cork
Organic No



with wild boar ragu, roast beef with mushrooms and red wine sauce and slow-braised beef spare ribs. 

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle


Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.


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