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Brunello di Montalcino DOCG 2011 - Biondi Santi
Biondi Santi


  Italy / Tuscany
ADD TO CART At your doorstep in 1 - 3 days

The founder of Brunello!


Why do we love it?

Brunello di Montalcino DOCG 2011 by Biondi - Santi is certainly the flagship wine, not only of Tuscany but of the whole of Italy. And it makes sense since we are talking about the winery that "invented" Brunello and which has been recognized as one of the best in the world. Its scores do not fall below 95 pts, although with such a story few are interested in numbers…

Biondi - Santi winery has an impressive, long history dating back to the 18th century, when Clemente Santi inherited Tenuta Greppo from his mother and decided to focus on wine. Clemente was a graduate of Pharmacy, so his knowledge of chemistry and science helped him make a white wine, Moscatello, which in 1867 received a shocking distinction for the time. It won a medal at the Paris International Expo, which was a great achievement as the French considered themselves experts and hardly cared about non-French wines. This was the trigger to start making age-worthy red wines. He even created some new aging techniques.

His grandson, Ferruccio Biondi, inherited his passion for wine. He raised the standards of the winery and when phylloxera hit Italy, instead of making easy-drinking wines to earn money to replant his vineyards, he decided to make wines using 100% Sangiovese, intended for long aging. In 1932 he was named founder of Brunello. Brunello di Montalcino DOCG Reserve 1955 is in Robert Parker's list with the 12 Best Wines Of All Time (among them some first-growth Bordeaux, Romanee Conti, etc).

Today the Brunello di Montalcino by Biondi - Santi is an object of desire for all collectors and wine lovers worldwide. For Brunello di Montalcino DOCG 2011 by Biondi - Santi, only the best grapes of Sangiovese BBS/11 are hand-picked (Brunello Biondi Santi vine No11, special clone they chose from their old vines). This is followed by a second sorting in the winery and then the wine is fermented and matured for 3 years in Slavonian barrels. It can easily age for 30-40 years without losing its dense, rich structure.

James Suckling has said "What would Italy be without Biondi - Santi wines?" and with this wine, we can understand why… Now it's your turn!









Tastes Like
It has deep, opaque ruby color and a uniquely complex nose. Intense aromas of cherry, plum, raspberry, sour cherry, mint, dried flowers, pepper, tea, forest floor, leather and herbs. The striking structure in the mouth rivals the intoxicating nose. It has rich body, crisp acidity and medium (+) tannins. Exuberant, juicy red and black fruits are combined with an earthy dimension and notes of smoke and cigar.
Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 13%
Origin Tuscany, Italy
Variety Sangiovese
Aromas Cherry, plum, raspberry, sour cherry, mint, dried flowers, pepper, tea, forest floor, leather, herbs, smoke, cigar.
Bottle Size 750ml
Barrique 36 months
Serving temperature 17°C
Aging 15+ years
Closure Cork
Organic No



with Bistecca alla Fiorentina, Ossobuco with papardelles or veal in tomato sauce.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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