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The Riserva 1955 is the only Italian wine included among the twelve best of the twentieth century in the ranking of Wine Spectator, the oenological "bible" of the USA
A historic wine, from a legendary producer with an incredible story: In 1969, Italy’s president Giuseppe Saragat served Biondi Santi Brunello Riserva 1955 to Queen Elizabeth II at the Italian Embassy in London. The queen liked it. And the rest is history.
Internationally acclaimed magazine, Winespectator awarded this 1955 vintage a whopping 99/100 points and describes as 'An intense bouquet of tar, dried porcini and mineral gives way to a powerful yet elegant red. Licorice, dried cherry, iron and spice notes fuse together on the palate, culminating in incredible length on the finish. Magnificent, this a Brunello of legendary stature.
Produced for the first time in 1888, the Biondi-Santi Riserva was the first Brunello di Montalcino in history, and even today it is an extraordinary event when a new vintage of Riserva is announced at Tenuta Greppo, the Biondi-Santi main estate.
Renowned for its extraordinary longevity, this rare wine has been released only 40 times from 1888 till today and each production is extremely limited. Riserva is traditionally produced with grapes coming from only the ùoldest vineyards, of more than 25 years of age.
At the centre of the cellar at Tenuta Greppo there is a dark room, hidden away from the world, dedicated specifically to Riserva.
The 1955 Riserva was produced exclusively with estate grown grapes sourced from the oldest vines with over 25 years of age. This wine antecedes the registration of the proprietary BBS11 Sangiovese Grosso clone (Brunello Biondi Santi 11), which bears the name of the family. This clone was formally recognized in 1978.
Red, meats, game, roast and mature cheeses
Service:
We suggest placing the bottle in a vertical position, at least a week before, so as to concentrate any deposits of insolubilized coloring substances at the bottom. Using a two pronged puller or 'Ah So' uncork and decant at least 2 hours before tasting, leaving the sediment in the bottle.
Falstaff: 98/100 (tasted in 2023)
Winespectator: 99/100
Robert Parker: 94/100 He stated: 'I remember feeling the floor quiver under my feet the first time I tasted this wine'
