Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Castello Banfi Wine Brochure

2,923 views

Published on

  • Be the first to comment

  • Be the first to like this

Castello Banfi Wine Brochure

  1. 1. C astello Banfi crowns the summit of the first foothills rising from the plains of the Tuscan Maremma. Born in the 9th century as Poggio alle Mura, the estate’s gentle western slopes lie between the medieval hilltop town of Montalcino and the Mediterranean Sea. Our domain of 7,100 acres (2,900 hectares) is a constellation of single vineyards of noble grapes ideally suited to the terra and micro-climates. The wines express a profound respect of their heritage; yet, have been perfected by our innovative skills.
  2. 2. MONTALCINO, SEC. XII Our estate-bottled wines are the consummation of decades of clonal and vinification research. The fruits of our discoveries have been shared with Italian and World vintners to enhance wine as one of nature’s most cherished foods. We are dedicated to the maximum natural expression of Tuscany’s revered Brunello as well as noble international varieties that we have crafted into innovative and single vineyard wines. NOBLE WINES ExcelsuS Sant’Antimo DOC, SummuS Sant’Antimo DOC, Cum Laude Sant’Antimo DOC, Poggio all’Oro Brunello di Montalcino DOCG Riserva, Poggio alle Mura Gran Cru Brunello di Montalcino DOCG, Brunello di Montalcino DOCG, Rosso di Montalcino DOC, Colvecchio Syrah Sant’Antimo DOC, Tavernelle Cabernet Sauvignon Sant’Antimo DOC, Mandrielle Merlot Sant’Antimo DOC, San Angelo Pinot Grigio Toscana IGT, Serena Sauvignon Blanc Sant’Antimo DOC, Fontanelle Chardonnay Sant’Antimo DOC, FloruS Moscadello di Montalcino DOC Late Harvest.
  3. 3. EXCELSUS SANT’ANTIMO DOC Merlot, Cabernet Sauvignon Cabernet Sauvignon Merlot GRAPE VARIETIES Cabernet Sauvignon (60%), Merlot (40%). PRODUCTION AREA Estate vineyards, on the southern hills of Montalcino. Altitude: Merlot: 560 feet above sea level, Cabernet Sauvignon: 720 feet above sea level. Position: Hillside. SOIL TYPE Merlot: yellowish brown color, sandy topsoil, calcareous with round stone; Cabernet Sauvignon: light olive brown color, clay calcareous topsoil. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE Produced only in favorable vintages. The two varieties are vinified separately with variable maceration between 8 (Merlot) and 18 (Cabernet) days. Alcoholic fermentation is followed by malolactic fermentation which takes place in barriques in temperature controlled areas. The wine is aged at a controlled temperature of 59°F. The varieties age separately in French oak barriques for 12-14 months and then are blended and aged as a cuvée for the following 8-10 months. Bottle-aging follows for 6 months. DESCRIPTION Color: intense ruby red with garnet tones. Bouquet: rich and ample. The complementary varietal characteristics of the Cabernet and Merlot enhance each other in an extremely complex wine. Taste: full and round with a framework of very fine wood. FOOD PAIRINGS Long aging wine. Perfect with red meat and aged cheeses. First vintage produced: 1993. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml - 1.5L
  4. 4. SUMMUS SANT’ANTIMO DOC Sangiovese, Cabernet Sauvignon, Syrah Cabernet Sauvignon Sangiovese Syrah GRAPE VARIETIES Sangiovese – clones from estate selection – (40%), Cabernet Sauvignon (40%), Syrah (20%). PRODUCTION AREA Estate vineyards, on the southern hills of Montalcino. Altitude: Sangiovese: 820 feet above sea level, Cabernet Sauvignon: 420 feet above sea level, Syrah: 400 feet above sea level. Position: Hillside. SOIL TYPE Sangiovese: yellowish brown color, sandy topsoil, calcareous with round stone; Cabernet Sauvignon: light olive brown color, limestone with gravel and pebbles; Syrah: light olive brown color, clay calcareous topsoil. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY Sangiovese: 1,660 vines/acre; Cabernet Sauvignon 850 vines/acre; Syrah 850 vines/acre. PRODUCTION TECHNIQUE The 3 varieties are vinified separately with variable macerations from 10 to 18 days. After alcoholic fermentation, the individual varietial wines, are transferred to French oak barriques where they are aged separately for 12-14 months. Subsequently, they are blended and the wood-aging continues for an additional 10-12 months. Bottle-aging follows for 6 months. DESCRIPTION Color: very intense ruby red. Bouquet: rich and ample where the complementary varietal characters of Cabernet and Syrah create an explosion of sensations. Taste: full, powerful, muscular, but balanced. Great finish. FOOD PAIRINGS Wine with long aging potential, which accompanies important red meat dishes and aged cheeses elegantly. First vintage produced: 1985. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml - 3L - 5L
  5. 5. CUM LAUDE SANT’ANTIMO DOC Cabernet Sauvignon, Merlot, Sangiovese, Syrah Cabernet Sauvignon Sangiovese Merlot Syrah GRAPE VARIETIES Cabernet Sauvignon (30%), Merlot (30%), Sangiovese (25%), Syrah (15%). PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino. Altitude: Cabernet Sauvignon: 720 feet above sea level; Merlot: 560 feet above sea level; Sangiovese: 750 feet above sea level; Syrah: 400 feet above sea level. Position: Hillside. SOIL TYPE Cabernet Sauvignon: light olive brown color, clay topsoil, calcareous; Merlot: yellowish brown color, sandy topsoil, calcareous with abundant rounded stone; Sangiovese: yellowish brown color, sandy topsoil, calcareous with abundant rounded stone; Syrah: light olive brown color, clay topsoil, calcareous. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 1,700 vines/acre. PRODUCTION TECHNIQUE The four varieties are vinified separately with a cold maceration (57°F) prior to fermentation for 2 days. Maceration at 72°F follows until the 2 last days of alcoholic fermentation when the temperature is brought up to 81°F. After the alcoholic fermentation, the wines are separately racked into barriques where malolactic fermentation takes place and where they age for approximately 6-8 months. The cuvée is made and then aged an additional 6-8 months, completed by 6 months of bottle-aging. DESCRIPTION Color: very intense ruby red. Bouquet: complex with blackberry notes, plum jam, cherries and licorice, with black olive and tobacco sensations. Taste: powerful body, wide and soft tannins thanks to the good ripening in the vineyard. FOOD PAIRINGS Perfect with bean soups, grilled meat and medium aged cheese. First vintage produced: 1999. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml - 1.5L
  6. 6. POGGIO ALL’ORO SINGLE VINEYARD BRUNELLO DI MONTALCINO DOCG RISERVA Sangiovese GRAPE VARIETIES 100% Sangiovese, estate clonal selection. PRODUCTION AREA “Poggio all’Oro” translated as “Golden Knoll” is a single vineyard, particularly noted for its favorable microclimate, on the southern slopes of Montalcino. Altitude: 820 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, fine lime topsoil, very calcareous and rocky. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE Produced only in excellent vintages based on a meticulous selection of the harvested grapes. Temperature controlled maceration for 12-14 days. Released in the 6th year after harvest, Poggio all’Oro is aged for a minimum of 5 years, including at least 30 months in French oak barriques. DESCRIPTION Color: intense ruby red with garnet reflections, which show after long aging. Bouquet: intense, enveloping, fruity and spicy with tobacco, violet, and chocolate notes. Taste: full, velvety, appropriately tannic, with hints of plums and cherries. FOOD PAIRINGS Superb accompaniment to red meats, game and aged cheeses. Long aging potential. First vintage produced: 1985. Alcohol content: 13.5% vol. Serving temperature: 64°F. 750ml - 1.5L - 3L
  7. 7. POGGIO ALLE MURA GRAN CRU BRUNELLO DI MONTALCINO DOCG Sangiovese GRAPE VARIETIES 100% Sangiovese, from estate selected clones. PRODUCTION AREA Dedicated vineyards sloping down from the historic Poggio alle Mura Castle crowning our estate. We chose this patch of land, particularly suited to grow Sangiovese for Brunello, to plant the first vineyard resulting from over three decades of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino. The vines were planted in 1992. Altitude: 690-720 feet above sea level. Position: Hillside. SOIL TYPE Yellowish brown color, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age. Abundant rounded rocks. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 1,700 vines/acre. PRODUCTION TECHNIQUE The grape harvest is followed by a maceration of 12-13 days. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks (81-84°F). Released in the 5th year after harvest, Poggio alle Mura is aged for 4 years, including at least 2 years in 90% French oak barriques and 10% Slavonian oak casks. DESCRIPTION Color: mauve red, intense and very deep. Bouquet: complex, but immediately captivating, fresh and sweet; with essences of plum, cherry, blackberry and raspberry jam combined with hints of chocolate, cigar box, vanilla and licorice. Taste: muscular and toned, surprising combination of power and softness, with sweet and gentle tannins. FOOD PAIRINGS Ideal accompaniment to red meat, savory game, and aged cheeses. A wine for meditative contemplation, capable of long-term aging. First vintage produced: 1997. Alcohol content: 13.4% vol. Serving temperature: 64°F. 750ml - 3L
  8. 8. BRUNELLO DI MONTALCINO DOCG Sangiovese GRAPE VARIETY 100% Sangiovese, from select clones. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 690-720 feet above sea level. Position: Hillside. SOIL TYPE Yellowish brown color, calcareous sandy topsoil with abundant rounded stone. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY From 971 to 1,781 vines/acre. PRODUCTION TECHNIQUE The meticulous grape selection (yield not exceeding 2.4 tons/acre) is followed by vinification with skin contact for 10-12 days. Released in the 5th year after harvest, the wine is aged for a minimum of 4 years, including 2 years in oak barrels of various sizes, mainly 350-liter French oak barriques, and in part also 60 and 120 hl Slavonian oak casks. DESCRIPTION Color: intense ruby red with garnet reflections. Bouquet: ethereal, violet, vanilla with hints of licorice. Taste: full, soft, velvety and intense, with sensations of liquorice, spices and cherry notes. FOOD PAIRINGS This wine is particularly suited to accompany red meats and cheeses. First vintage produced: 1978. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml - 1.5L - 3L - 5L
  9. 9. ROSSO DI MONTALCINO DOC Sangiovese GRAPE VARIETY 100% Sangiovese, from select clones. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 330 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, calcareous topsoil with presence of rocks. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 1,663 vines/acre. PRODUCTION TECHNIQUE The selected grapes are vinified with an average maceration of 7-10 days. It then undergoes an aging period of 10-12 months, partially in French oak barriques and partially in large Slavonian oak barrels, followed by an additional 6 months in bottle before release. DESCRIPTION Color: intense ruby red with violet reflections. Bouquet: intense, fresh, fruity with typical varietal characteristics of violet, cherry, plum. Taste: gentle, full, soft, with surprising length. FOOD PAIRINGS Ideal match with game and medium-aged cheese. The remarkable structure allows a good aging. First vintage produced: 1982. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml - 1.5L
  10. 10. COLVECCHIO SANT’ANTIMO DOC Syrah Syrah GRAPE VARIETY 100% Syrah. PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino. Altitude: 620 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, very calcareous topsoil. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE A 2 to 3-day cold maceration is followed by fermentation at a maximum temperature of 77°F. Aging in French oak barriques for 12-14 months, followed by approximately 12 months of bottle- aging. DESCRIPTION Color: intense, ruby red with mauve reflections. Bouquet: varietal, recalls wild berries, cloves and white pepper. Taste: velvety, full and very harmonious. The great roundness is due to a rather limited acidity and a mature, not aggressive, tannin structure. FOOD PAIRINGS Very interesting alternative to the great red wines produced with more traditional grape varieties. It matches ideally with full-flavored dishes, in particular red meat and game. First vintage produced: 1989. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml
  11. 11. TAVERNELLE SANT’ANTIMO DOC Cabernet Sauvignon Cabernet Sauvignon GRAPE VARIETY 100% Cabernet Sauvignon. PRODUCTION AREA Estate vineyards near the hamlet of Tavernelle, in the southern hills of Montalcino. Altitude: 980 feet above level. Position: Hillside. SOIL TYPE Yellowish brown color, clay topsoil, slightly calcareous. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE Average maceration of 12-15 days with a temperature cycle starting a 53°F and ending at 77°F. Malolactic fermentation takes place in barriques, in temperature controlled rooms. Aging in French oak barriques for 14-18 months follows, concluded by an appropriate bottle-aging of approximately 12 months. DESCRIPTION Color: intense, deep ruby red. Bouquet: very rich and complex, with fresh notes of small berries and pipe tobacco, coffee and licorice. Taste: Muscular but silky, powerful but gentle. Intense and persistent in the finish with notes of red berries. FOOD PAIRINGS Wine with outstanding aging potential. It marries perfectly with all red meat and aged cheeses. First vintage produced: 1982. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml
  12. 12. MANDRIELLE SANT’ANTIMO DOC Merlot Merlot GRAPE VARIETY 100% Merlot. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 490 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, calcareous topsoil with rocks. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE Vinification includes a cold maceration of 2-3 days prior the fermentation at a maximum temperature of 77°F. Aging in French oak barriques lasts 12-14 months, followed by at least 6 more months of bottle-aging before release. DESCRIPTION Color: intense ruby red with purple hues. Bouquet: fruity, fresh with cassis and plum notes, spicy. Taste: full and vigorous, characterized by an ideal tannin structure which allows for long aging. FOOD PAIRINGS Excellent accompaniment for first and second course dishes and medium aged cheeses. First vintage produced: 1990. Alcohol content: 13% vol. Serving temperature: 64°F. 750ml
  13. 13. SAN ANGELO TOSCANA IGT Pinot Grigio Pinot Grigio GRAPE VARIETY 100% Tuscan Pinot Grigio. PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino. Altitude: 980 feet above sea level. Position: Hillside. SOIL TYPE Yellowish brown, clay topsoil, slightly calcareous. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE Selective grape harvest. The temperature-controlled fermentation (59-64°F) of the free-run juice is immediately followed by storage at a low temperature, which leaves a small and natural effervescence. A few months after the harvest, before the year ends, bottling takes place. DESCRIPTION Color: light straw yellow. Bouquet: very fresh and fruity with pear, banana, peach, anise and honey notes. Taste: Tuscan warmth gives rich, full, round and very persistent body. FOOD PAIRINGS Excellent as aperitif or as an accompaniment to light dishes and fish. First vintage produced: 1982 Alcohol content: 12.5% vol Serving temperature: 54°F. 750ml
  14. 14. SERENA SANT’ANTIMO DOC Sauvignon Blanc Sauvignon Blanc GRAPE VARIETY 100% Sauvignon Blanc. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 920 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, very calcareous topsoil. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE The selected grapes are harvested relatively early in the season, and are cooled before pressing. Only the free-run juice is extracted from the press and, once it is decanted at a low temperature and clarified, it is transferred to barriques where alcoholic fermentation takes place. The wine rests on fine lees partially in French oak barriques for 5-6 months. Before release bottle-aging follows for 8-10 months. DESCRIPTION Color: straw yellow. Bouquet: intense varietal fragrances of grapefruit and peach integrated with the spicy notes of the barrique. Taste: full, fleshy, soft, long. FOOD PAIRINGS This wine accompanies first courses, white meats and sea food. First vintage produced: 1989. Alcohol content: 12.5% vol. Serving temperature: 54-57°F. 750ml
  15. 15. FONTANELLE SANT’ANTIMO DOC Chardonnay Chardonnay GRAPE VARIETY 100% Chardonnay. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 820 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, sandy topsoil, very calcareous. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE The whole grape bunches are chilled to 47-50°F prior to pressing and destemming. The free-run juice is then separated and clarified over 48 hours by cold sedimentation, and only the clear must is racked into barriques and inoculated with yeast for the alcoholic fermentation. After fermentation, the room temperature is lowered to 50°F to avoid the beginning of malolactic fermentation. The wine rests on fine lees partially in French oak barriques for 5-6 months with a weekly stirring of the lees. Before release bottle-aging follows for 8-10 months. DESCRIPTION Color: straw yellow with light golden reflections. Bouquet: intense, fruity with varietal notes and spicy, vanilla hints. Taste: soft, dry with ample sensations of apple, peach and apricot framed by very fine wood. FOOD PAIRINGS A wine for the entire meal. Ideal with first courses based on fish and meat. Good aging potential. First vintage produced: 1982. Alcohol content: 13% vol. Serving temperature: 57°F. 750ml
  16. 16. FLORUS MOSCADELLO DI MONTALCINO DOC LATE HARVEST Moscadello GRAPE VARIETY 100% Moscadello. PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Altitude: 390 feet above sea level. Position: Hillside. SOIL TYPE Light olive brown color, clay topsoil, very calcareous. TRELLISING SYSTEM Cordone speronato (Spurred cordon). VINE DENSITY 850 vines/acre. PRODUCTION TECHNIQUE The wine is produced from grapes that naturally dry on the vine until mid-October and beyond. The raisined grapes are crushed and pressed; the juice is slowly fermented at 59°F for several months until 14-15% alcohol is reached. Part of the wine is aged for 1 year in French oak barriques. An adequate bottle-aging period follows. DESCRIPTION Color: intense and deep yellow with obvious golden reflections. Bouquet: varietal, elegant, harmonious with hints of exotic fruit, raisins and honey. Taste: sweet, ample, warm, very long finish. FOOD PAIRINGS Excellent accompaniment with biscotti and aged, ripe cheese. First vintage produced: 1982. Alcohol content: 14% vol. Serving temperature: 54°F. 500ml
  17. 17. 11 consecutive years “Italy's Premier Vineyard Estate” (Vinitaly) “It took two winemaking brothers from Long Island, N.Y., John and Harry Mariani, to raise (Brunello di Montalcino) to fame... Thanks to their efforts, the quality and reputation of the local wine whooshed upward. Brunello became one of the top Italian wines, and Americans and Italians took notice." TIME Magazine “A charming and elegant restaurant in one of Italy's loveliest 13C vineyard castles; the cuisine is imaginative with top-quality service." Michelin Guide “First Winery in the World to be Awarded International Recognition for Exceptional Environmental, Ethical and Social Responsibility (ISO 14001 and SA8000) & International Leader in Customer Satisfaction (ISO 9001:2000)" Dedicated to a Finer Wine World
  18. 18. Our Tuscan soul is embodied in all of our noble wines, crafted from the acclaimed Brunello and international grape varieties that are grown to perfection in the ideal microclimate. The wines of Banfi Tuscany beautifully express the endearing native character of our region. Carefully crafted from healthy grapes grown in selected vineyards, these wines are generous in fruit, soft in tannins and ready to enjoy. They are our unique contribution to the legacy of Tuscan wines. TUSCAN WINES Le Rime Toscana IGT, Fumaio Toscana IGT, CollePino Toscana IGT, Col di Sasso Toscana IGT, Centine Rosé Toscana IGT, Centine Rosso Toscana IGT, Chianti Classico DOCG, Chianti Classico DOCG Riserva. PIEDMONTESE WINES Rosa Regale, Brachetto d’Acqui DOCG
  19. 19. LE RIME FUMAIO TOSCANA IGT TOSCANA IGT GRAPE VARIETIES GRAPE VARIETIES Chardonnay and Pinot Grigio. Sauvignon Blanc and Chardonnay. PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE Exclusive use of free-run juice to avoid color extraction The must is fermented at controlled temperature from the skins. The temperature-controlled (59-61°F). To preserve the natural freshness fermentation (59-61°F) is followed by a brief storage of the wine, malolactic fermentation is prevented. in stainless steel tanks and, finally, by an early bottling Bottling over the winter maintains a slight to capture varietal freshness. amount of natural effervescence from the alcoholic DESCRIPTION fermentation. DESCRIPTION Color: straw yellow with fresh green reflections. Color: light straw yellow. Bouquet: fruity, fragrant and harmonious. Bouquet: ample, intensely fruity, fresh and varietal. Taste: fresh, floral, full and appropriately acidic. FOOD PAIRINGS Taste: full, harmonious and slightly acidic. Impressive, pleasant varietal freshness, synthesis of the two It accompanies fish dishes, fresh summer salads and varieties in the blend. light first courses. FOOD PAIRINGS Alcohol content: 12% vol. Accompanies the entire meal and in particular mat- Serving temperature: 54°F. ches first courses and fresh fish dishes in general superbly. Alcohol content: 12.5% vol. Serving temperature: 54°F. 750ml 750ml
  20. 20. COL DI SASSO COLLEPINO TOSCANA IGT TOSCANA IGT GRAPE VARIETIES GRAPE VARIETIES Sangiovese and Cabernet Sauvignon. Sangiovese and Merlot. PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE Grape maceration for 6-8 days at a temperature of Grape maceration for 7-8 days in stainless steel tanks 75-77°F. This enables a good color extraction without at controlled temperatures between 75-77°F. encumbering the tannin structure, while maintaining After a malolactic fermentation, the wine ages in French oak barrels for approximately 2 months. DESCRIPTION aromatic freshness. The wine is released after appropriate bottle-aging. DESCRIPTION Color: ruby red, young but intense. Color: ruby red, young, but intense. Bouquet: fresh, fruit-forward, with intense red-currant, Bouquet: fresh, varietal, enriched with spicy notes. raspberry and plum notes. Taste: full fruit flavors with soft, sweet tannins. Nice Taste: full and soft, balanced, easy-to-drink. Hints of finish. FOOD PAIRINGS fresh berries. FOOD PAIRINGS Ideal with first courses, as well as red and white meats. It matches perfectly with first courses, white meats Middle aged cheeses. and pastas. Alcohol content: 12.5% vol. Alcohol content: 12.5% vol. Serving temperature: 61-64°F. Serving temperature: 61-64°F. 750ml - 1.5L - 5L 750ml
  21. 21. CENTINE ROSÉ CENTINE ROSSO TOSCANA IGT TOSCANA IGT GRAPE VARIETIES GRAPE VARIETIES Sangiovese, Merlot and Cabernet Sauvignon. Sangiovese, Merlot and Cabernet Sauvignon. PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE The grapes are vinified for 14 days, with brief skin The grapes are vinified with a brief maceration (7 days). contact, in stainless steel tanks at 64°F. When the alcoholic and malolactic fermentation are DESCRIPTION completed, the wine is aged for a short period in French Color: intense pink. oak barriques and bottled in the spring subsequent to Bouquet: fresh with hints of woodland berries. the harvest. An appropriate bottle-aging follows. Taste: dry, with rich berry flavors; well structured, DESCRIPTION with a long crisp, clean finish. FOOD PAIRINGS Color: intense ruby red with youthful hints. Bouquet: intense and spicy in which the Tuscan Ideal as an aperitif, it pairs perfectly with first courses, character of the Sangiovese is perfectly married with fish, poultry, and fresh cheeses. the international character of the Cabernet and Merlot. Alcohol content: 12.5% vol. Taste: gentle approach, soft, easy-to-drink. Hints of red berries and plums. FOOD PAIRINGS Serving temperature: 64°F. Roasts, game, pastas and medium aged cheese. Alcohol content: 12.5% vol. Serving temperature: 61-64°F. 750ml 750ml - 5L
  22. 22. CHIANTI CLASSICO CHIANTI CLASSICO DOCG DOCG RISERVA GRAPE VARIETIES GRAPE VARIETIES Traditional varieties of Chianti Classico with an Almost exclusively Sangiovese. absolute predominance of Sangiovese. PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE The alcoholic fermentation with a medium period The fermentation takes place with a traditional skin of maceration is followed by at least 2 years of aging, contact of 8-10 days. A short wood aging in large of which a minimum of 12 months is in Slavonian oak casks of French oak follows. Bottling is carried out barrels (60-120 hl). The wine concludes its evolution in the summer subsequent to the harvest. with at least 6 months of bottle-aging. DESCRIPTION DESCRIPTION Color: ruby red. Color: mauve red. Bouquet: intense with varietal notes of cherry, plum Bouquet: intense with sensations of vanilla, licorice and violet. and chocolate. Taste: fresh, balanced, typical. Taste: round, spicy, elegant and well structured. FOOD PAIRINGS FOOD PAIRINGS A wine for every dish, matches meat dishes superbly. It superbly accompanies meat dishes, pastas and Alcohol content: 12.5 % vol. typical Tuscan cuisine. Serving temperature: 64°F. Alcohol content: 12.5% vol. Serving temperature: 64°F. 750ml 750ml
  23. 23. ROSA REGALE BRACHETTO D’ACQUI DOCG PRODUCTION ZONE Vinified from Brachetto grapes grown in the single vineyard “La Rosa” estate, distinguished for its nearly white soil and located in the town of Acqui Terme, the very heart of the historic area of Brachetto, Italy’s smallest DOCG zone. GRAPE VARIETIES Brachetto d’Acqui (100%). PRODUCTION TECHNIQUE Maceration of the red grapes is sustained for 4-5 days at low temperature, allowing for the development of characteristic color and aroma. Following frequent immersion of the cap to integrate the complexity of the skins with the pulp and juice, the wine is filtered and stored at 32°F. DESCRIPTION Color: ruby red. Lively rose froth with a persistent perlage. Bouquet: intense, aromatic, varietal with hints of Bulgarian rose. Taste: soft and elegant with a touch of strawberry, raspberry, and almond. FOOD PAIRINGS This wine is particularly suited with fresh berries and chocolates, but also makes a unique and festive aperitif. Alcohol content: 7% vol. Serving temperature: 46-50°F. 187ml - 375ml - 750ml - 1.5L
  24. 24. SPECIALTIES In harmony with our winemaking passion, the bounty of our Tuscan harvest extends to additional specialities: Castello Banfi Grappa di Brunello and Acquavite di Moscato, Salsa Etrusca, and our award winning Extra Vergine Olive Oil made from olives grown in our ancient groves surrounding Castello Banfi. THE PRODUCTS Extra Vergine Olive Oil, Salsa Etrusca, Grappa di Brunello, Acquavite di Moscato.
  25. 25. OLIVE OIL EXTRA VERGINE PRODUCTION AREA DESCRIPTION Estate olive groves in the rocky southern hills Color: from green to golden yellow according of Montalcino. to the year. OLIVE VARIETIES Bouquet: fruity, intense and persistent with hints Frantoio, in addition to small percentages of varieties of freshly mown grass, artichoke. such as Leccino, Olivastra di Montalcino, Moraiolo, Taste: medium spicy with variable dry finish, Ascolana Tenera. according to the year. PRODUCTION TECHNIQUE FOOD PAIRINGS The harvest is carried out by hand stripping the olives Ideal as a condiment. To fully appreciate its taste, during the first weeks of November. The olives are we recommend using it on toasted bread, traditionally pressed within 24 hours of the harvest. The oil is known as “bruschetta”. “cold” extracted. It is stored in stainless steel tanks, Total acidity: 0.3%. filtered and then bottled. 500ml 500ml SPECIALTIES
  26. 26. SALSA ETRUSCA GRAPPA DI BRUNELLO PRODUCTION AREA PRODUCTION AREA Estate vineyards in the southern hills of Montalcino. Selected Banfi vineyards in the southern hills GRAPE VARIETIES of Montalcino. Variable percentages of traditional Montalcino white GRAPE VARIETY grape varieties: Moscadello and Trebbiano. Sangiovese for Brunello, from estate selected clones. PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE The late harvested grapes are pressed. The filtered The fermented pomace of Sangiovese for Brunello juice is simmered, reduced then cooled and transferred is lightly pressed and then undergoes a classic double to wood barrels (4-6 months). distillation under continuous vapor stream. In this period, the transformation process begins. The quality of the pomace and the careful production Subsequently, a progressive racking takes place into method allow the finished grappa to maintain the barrels of decreasing capacities (from 60 to 25 liters) fragrant and unique characteristics of the Sangiovese and of different wood (oak, chestnut, cherry, ash, grape and the wine it produces. mulberry) until the last 25-liter barrel is topped off, out Alcohol content: 45% vol. of which, at the end of maturation, the salsa balsamica is taken. The aging lasts for approximately 12 years. DESCRIPTION Color: dark brown, strong and lucent. Bouquet: complex, spicy, brings forth a pleasant and harmonious acidity. Taste: typical, with great sweet-sour balance. FOOD PAIRINGS Excellent condiment for risotto dishes, particularly suited for the preparation of white and red meat, grilled or baked fish, on omelets and sweet-sour dis- hes. Thanks to its special flavor it can also be used in desserts, sprinkled on fresh berries or vanilla ice cream. Total acidity: 69%. 150ml 750ml
  27. 27. ACQUAVITE DI MOSCATO PRODUCTION AREA Select estate vineyards, in the southern hills of Montalcino. SELECTED GRAPE 100% Moscato. PRODUCTION TECHNIQUE Our Moscato grapes are hand harvested, softly pressed and undergo a temperature-controlled fermentation. The young wine is then distilled by a discontinuous Bain-Marie method under vaccuum, at low temperature, allowing the finished distillate to expresse the aromatic flavors and delicate balance of the Moscato grape and the wine it produces. Alcohol content: 40% vol. 750ml SPECIALTIES
  28. 28. Our 19th century sparkling wine cellars and vineyards in Piemonte are named VIGNE REGALI, our Royal Vines. In the cooler climate of northwestern Italy, we craft traditional wines of outstanding quality: PRINCIPESSA GAVIA Perlante and Gavi capture the crisp, luscious fruit of our classic Cortese grapes. ROSA REGALE is a uniquely delicious and festively produced red sparkling wine with a royal perlage. BANFI BRUT is our metodo classico sparkling wine. THE PRODUCTS Banfi Brut Metodo Tradizionale Classico, Principessa Perlante Gavi DOCG, Principessa Gavia Gavi DOCG, L’Ardì Dolcetto d’Acqui DOC, Rosa Regale Brachetto D’Acqui Spumante DOCG, (for detailed description please refer to the Banfi section)
  29. 29. BANFI BRUT METODO TRADIZIONALE CLASSICO PRODUCTION AREA Vinified at Vigne Regali estate cellars in Strevi, where the Metodo Classico sparkling wine has been crafted since 1860. GRAPE VARIETIES Traditional cuvée of: Pinot Noir from Oltrepò Pavese, Pinot Blanc from Alto Adige, Chardonnay from Alto Adige. PRODUCTION TECHNIQUE The fermentation takes place in the bottle according to the classic Methode Champenoise. Yeast contact is extended for at least 24 months. Traditional hand riddling (remuage) for 3 years on pupitres and dégorgement à la glace follow appropriate bottle rest. DESCRIPTION Color: pale straw, with delicate and persistent perlage. Bouquet: intense and fragrant. Taste: refreshing, crisp, with gentle acidity, harmonious, and well balanced. Flavorful with a dry finish. FOOD PAIRINGS Ideal as an aperitif; also an excellent match with seafood hors d’oeuvres and first courses. It marries particularly well with shellfish. Alcohol content: 12.5% vol. Serving temperature: 46-50°F. 750ml
  30. 30. PRINCIPESSA PERLANTE GAVI DOCG PRODUCTION AREA Grown at the Principessa Gavia single vineyard estate, located in the classic Gavi zone of Novi Ligure. GRAPE VARIETIES 100% Cortese. PRODUCTION TECHNIQUE The clean must from first pressing is fermented off the skins at a controlled temperature of 64°F and then cooled at 32°F during the last part of alcoholic fermentation. The storage at low temperature conveys a slight natural effervescence to the wine. DESCRIPTION Color: pale straw. Bouquet: intense, fruity, with hints of pineapple and apple. Taste: crisp, with gentle acidity and a balanced finish. FOOD PAIRINGS An aperitif wine, excellent with hors d’oeuvres and fish dishes in general, but particularly well suited to shellfish. Alcohol content: 12% vol. Serving temperature: 50-54°F. 750ml
  31. 31. PRINCIPESSA GAVIA GAVI DOCG PRODUCTION AREA Grown at the Principessa Gavia single vineyard estate, located in the classic Gavi zone of Novi Ligure. GRAPE VARIETIES 100% Cortese. PRODUCTION TECHNIQUE Following a rigorous selection of Cortese grapes and vinified according to the latest techniques, the clean must is gently pressed and fermented at a controlled temperature of 64°F for 20 days before the new wine is clarified. DESCRIPTION Color: pale straw. Bouquet: full, round and lush, with hints of apple and pear. Taste: well balanced, with gentle acidity and a delicate, dry finish. FOOD PAIRINGS An aperitif wine, excellent with hors d’oeuvres and seafood in general. Alcohol content: 12% vol. Serving temperature: 50-54°F. 750ml
  32. 32. L’ARDÌ DOLCETTO D’ACQUI DOC PRODUCTION AREA Grown in the vineyards of the historic Dolcetto d’Acqui area. GRAPE VARIETIES Dolcetto d’Acqui 100%. PRODUCTION TECHNIQUE Traditional maceration (5-7 days) with skin contact, followed by racking and gentlepressing of the must. The fermentation takes place in temperature-controlled stainless steel tanks. DESCRIPTION Color: ruby red. Bouquet: balanced, harmonious, gentle. Taste: flavourful with varietal characteristics and a typical dry finish, with hints of ripe cherry. FOOD PAIRINGS Traditionally matched with the typical dishes of Piemontese cuisine, it is also an ideal companion to a wide range of foods. Best enjoyed in its youth. Alcohol content: 12-12.5% vol. according to the season. Serving temperature: 61-64°F. 750ml

×