Biondi Santi

Biondi-Santi’s Brunello di Montalcino Riserva is one of the most special wines to come out of Tuscany. First produced in 1888, this remarkable cuvée is only crafted during stellar vintages—in fact, the wine has only been produced 40 times since its inaugural vintage over 130 years ago. Fruit for this rare wine comes from vines averaging 25 years in age and is vinified in Slavonian oak barrels with native yeasts prior to aging for three years in said barrels. Post-aging, the wine is tucked away in a special dark cellar, called La Storica, the winery’s main estate, and allowed to rest until the winery deems it fit to be released. Upon market release, each Riserva wine is outfitted with ‘la lunetta’ – a special neck label that designates the number of each bottle; its release date is also handwritten on the back of the bottle.

A cuvée that pays homage to Henri Lignier, the grandfather of Laurent Lignier. Fruit for this wine comes from a 0.27-hectare plot of old vines planted in the lieu-dit of Monts Luisants by Henri in 1955. The site’s pebbly soils are worked biodynamically, and biodiversity is encouraged in and around the vines. In the cellar, 30% whole clusters were used during fermentation, which took place for 20 days in steel vats. The wine aged for 21 months in barrel prior to being bottled and sealed with wax by hand. On the palate, the wine is intense, fruit driven, and marked by supple tannins that lead to a lingering, slightly saline-tinged finish.

Founded in 1920 by Etienne Camuzet, Méo-Camuzet began estate-bottling wines under Jean-Nicolas Méo's leadership, heavily influenced by Henri Jayer. Today, spanning 20 hectares across prestigious appellations like Richebourg and Echezeaux, the estate practices organic farming, horse plowing, low yields, and hand harvesting. In the cellar, hand-sorted clusters ferment in temperature-controlled concrete vats. New oak percentage is carefully chosen based on vintage and cuvée, with meticulous attention to élevage. Bottled by gravity after 17 months, minimal sulfur is used, resulting in fuller-bodied, concentrated yet elegant wines with remarkable aging potential.