Producer · Italy
Le Chiuse
Az. Agr. Le Chiuse di Simonetta Valiani Biondi Santi
53024 Montalcino · Toscana · Italy
About the estate
The Le Chiuse estate manages nine hectares of vineyards in Montalcino, Tuscany, with a history spanning over a hundred years deeply linked to the Biondi Santi family. Five generations have shaped the development of the winery, which is managed by the family and dedicated to the traditional cultivation of Sangiovese. The vineyards are located in the heart of the northern slope of the Montalcino hill as well as in the south. The portfolio includes wines under the Brunello di Montalcino DOCG, Rosso di Montalcino DOC, and Toscana IGT denominations. The wines are distributed internationally.
The eno directory lists 5 wines, mostly from Sangiovese. The estate sells to importers and distributors. Export markets include Austria, Netherlands, United Kingdom and Czechia.
Contact details are not published. Describe your needs – the producer receives the request by e-mail and replies through the platform.
- Vineyard area
- 7 ha
- founded
- 1992
- Export markets
- AlbaniaAustraliaAustriaBrazilCanadaChinaJapanHong KongItalyMalaysiaNew ZealandNetherlandsUnited KingdomCzechiaSpainSwedenSwitzerlandTaiwanThailandUkraineUnited States
- Certifications
- Organic (EU)
- Sells to
- Importers, Distributors
- Languages
- Italian, English
Appellations
Grape varieties
Wines (5)
Le Chiuse
Brunello di Montalcino
- Appellation
- Brunello di Montalcino DOCG
- Grape varieties
- Sangiovese
- Wine type
- Red · trocken
Sicuramente il Brunello di Montalcino è il nostro vino più rappresentativo, non solo perché vanta la produzione maggiore ma soprattutto perchè in esso è racchiusa la vera anima de Le Chiuse.
Le Chiuse
Brunello di Montalcino Riserva DIECIANNI
- Appellation
- Brunello di Montalcino DOCG
- Grape varieties
- Sangiovese
- Wine type
- Red · Riserva · DIECIANNI
Le Chiuse
Rosso di Montalcino
- Appellation
- Rosso di Montalcino DOC
- Grape varieties
- Sangiovese
- Wine type
- Red · trocken
Uve: s angiovese grosso bbs11 da conduzione agronomica biologica certificata e biodinamica Fermentazione: lieviti indigeni, temperatura controllata Macerazione: circa 3 settimane
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