Loading lot details…
The June 2019 Auction: Part 2
Swipe left for previous · Swipe right for next
1 / 5Lot 369
Estimate: $5,500
Worn, lightly scuffed contemporary capsule, worn, torn, lightly scuffed label. Rebouchée at Biondi-Santi in 1985: "Using that meticulous system in the course of two days . . . 18 bottles of the 1891 . . . were opened and topped up. Of those ancient, precious reserves, now verging on their hundreth year, the tasting was extremely limited, little more than symbolic. The risommatura of the 1964 vintage alone cost something like 11 million lire, which is the amount the bottles used in the topping up the others would have fetched on the market. It was, therefore, a rather exceptional event in which may would have liked to have participated. A limited and highly select public, assembled even from a considerable distance. There was Ezio Rivella; journalist Terry Robards of The New York Post; Dr. Sadao Ivano, professor of enology at an institute in Tokyo; Gianfranco Santiccioli, chairman of the 'garantita' commission for Brunello; Pasquale di Lena, giornalist and secretary of the enoteca at Siena; Piero Selvaggio of the famous Valentino's restaurant in Los Angeles, and Jack Daniels and Win Wilson, the two American importers of Biondi-Santi products, of Santa Helena, Calif. [Giacinto Furlan, Italian Wines & Spirits, Feb 1986]"
Sold:
This auction has ended. Bidding is closed.
Collection name
The Valentino Collection: Selections From a Legendary Cellar
Reviews
10/10NB
"The Biondi-Santi wine dynasty was founded by one Clemente Santi, who was winning numerous awards for his wines in the mid-19th century. He called his wine not Brunello but Vino Rosso Scelto ('selected'). It was his grandson, Ferruccio Biondi-Santi (Clemente's daughter had married a Biondi), who baptised the product of his particular subvariety of Sangiovese Grosso 'Brunello.' It was he who perpetuated both the subvariety (by massal selection, never sourcing vine material anywhere other than his own vineyard) and the wine name by laying down the excellent 1888 and 1891 vintages, of which there remain even today two bottles and six bottles respectively . . . / . . . In 1995 I participated in a vertical tasting at the Biondi-Santi winery and was indeed impressed by some of the wines' claim to longevity: the indestructible 1975; the youthful 1964; and the still-living 1891, to which I awarded an honorary 10 out of 10 points - they don't make 'em like that any more."
Region
Red
Country
Score
"The Biondi-Santi wine dynasty was founded by one Clemente Santi, who was winning numerous awards for his wines in the mid-19th century. He called his wine not Brunello but Vino Rosso Scelto ('selected'). It was his grandson, Ferruccio Biondi-Santi (Clemente's daughter had married a Biondi), who baptised the product of his particular subvariety of Sangiovese Grosso 'Brunello.' It was he who perpetuated both the subvariety (by massal selection, never sourcing vine material anywhere other than his own vineyard) and the wine name by laying down the excellent 1888 and 1891 vintages, of which there remain even today two bottles and six bottles respectively . . . / . . . In 1995 I participated in a vertical tasting at the Biondi-Santi winery and was indeed impressed by some of the wines' claim to longevity: the indestructible 1975; the youthful 1964; and the still-living 1891, to which I awarded an honorary 10 out of 10 points - they don't make 'em like that any more."
Have questions?
Italy grows more indigenous grape varieties than any other country and produces wine in all 20 of its regions. From Piedmont's Nebbiolo to Tuscany's Sangiovese, its finest wines pair structure and bright acidity with a strong sense of place.
The heartland of Sangiovese, producing Chianti Classico, Brunello di Montalcino and the Cabernet-influenced 'Super Tuscans' of the coast. Its wines balance bright acidity, savory structure and cellar-worthiness.
A powerful, age-worthy Sangiovese from the warm hills of Montalcino, requiring extended aging and prized for depth and longevity.
Tuscany's signature red, giving high-acid, savory wines of sour cherry, herbs and firm tannin. It is the backbone of Chianti, Brunello and many Super Tuscans.