Col di Sasso

Toscana IGT

Tuscany IGT

GRAPE VARIETIES

Cabernet Sauvignon and Sangiovese.

Method of production

The grape maceration does not last longer than 5-6 days, and takes place at a temperature of 24-25° C. This enables to obtain a good colour extraction without encumbering the tannin structure and maintaining a good aromatic freshness. The wine is released after an appropriatebottle aging.

The winemaker comment

One of the best known and appreciated Banfi labels in the world, Col di Sasso, which translates to "Stony Hill", is a blend of Cabernet Sauvignon and Sangiovese cultivated on the most rocky and impervious slopes of the Banfi estate in Montalcino. The perfect marriage between these two grapes gives birth to a youthful yet concentrated and extremely fruity red wine.

Wine awards 2010

Vintage notes 2011

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 6 days. Malolactic: Yes.  
Specifications
  • BRIX 23
  • ALCOHOL 13.2
  • PH 3.55
  • EXTRACT JUICE NET (G/LT.) 27.8
  • RESIDUAL SUGAR (G/LT.) 2.5
  • Color intensity 0.70
  • Total acidity 5
  • Malic Acidity 0.01
  • Volatile Acidity 0.36
SO2 (MG/LT.)
  • Total 99
  • Free 38
TASTING

Ruby red color. The bouquet is complex, with notes of ripe fruit, plum and blueberry. In the mouth, the structure is large yet soft, with a persistent finish.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.
Specifications
  • BRIX 23
  • ALCOHOL 13.1
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 27.9
  • RESIDUAL SUGAR (G/LT.) 1.5
  • Color intensity 0.70
  • Total acidity 4.5
  • Malic Acidity 0.03
  • Volatile Acidity 0.44
SO2 (MG/LT.)
  • Total 95
  • Free 34
TASTING

Ruby red color.  Great balance with persistent fresh fruit on both the nose and the palate. 

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 23
  • ALCOHOL 13.1
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 27.4
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Color intensity 0.70
  • Total acidity 4.7
  • Malic Acidity 0.06
  • Volatile Acidity 0.48
SO2 (MG/LT.)
  • Total 92
  • Free 36
TASTING

Ruby red color. Fresh and rich fruity aromas, with hints of  rasberry, strawberry, black currant  and a gentle note of cherry. The structure is soft with delicate and enjoyable tannins. Very easy to drink.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 23
  • ALCOHOL 12.9%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 27.7
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Color intensity 0.74
  • Total acidity 4.9
  • Malic Acidity 0.07
  • Volatile Acidity 0.49
SO2 (MG/LT.)
  • Total 95
  • Free 35
TASTING

Ruby red color. Fresh and rich fruity aromas, with hints of blackberry, plum jam and a gentle note of cherry. The structure is soft with delicate and enjoyable tannins. Very easy to drink.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes. 
Specifications
  • BRIX 23
  • ALCOHOL 12.9%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 27.7
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Color intensity 0.74
  • Total acidity 4.9
  • Malic Acidity 0.07
  • Volatile Acidity 0.39
SO2 (MG/LT.)
  • Total 95
  • Free 35
TASTING

Ruby red color. Fresh and rich fruity aromas, with hints of raspberry, strawberry, black currant and a gentle note of cherry. The structure is soft with delicate and enjoyable tannins. Very easy to drink.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 23
  • ALCOHOL 12.9%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 27.7
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Color intensity 0.74
  • Total acidity 4.9
  • Malic Acidity 0.07
  • Volatile Acidity 0.39
SO2 (MG/LT.)
  • Total 95
  • Free 35
TASTING

Dark red color. Fresh and fruity aromas rich with small berries such as raspberry, strawberry, black currant and light cherry. The structure is soft with gentle and enjoyable tannins. Very easy to drink.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 21.5
  • ALCOHOL 12.5%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 26.8
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Color intensity 980
  • Total acidity 4.9
  • Malic Acidity 0.07
  • Volatile Acidity 0.41
SO2 (MG/LT.)
  • Total 80
  • Free 25
TASTING

Ruby red color. The perfume results fresh and fruity with notes of black currant, red currant and light plum. The structure is soft with mild and pleasant tannins. Good after taste.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 21.5
  • ALCOHOL 12.5%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 29.8
  • RESIDUAL SUGAR (G/LT.) 3
  • Color intensity 980
  • Total acidity 5.0
  • Malic Acidity 0.03
  • Volatile Acidity 0.39
SO2 (MG/LT.)
  • Total 95
  • Free 32
TASTING

Intense ruby red color with violet hints. Fresh and fruity aromas with notes of black currant, plum, and wild strawberries. Well-balanced structure with a long finish.

  • Col Di Sasso
  • GRAPE VARIETIES 30% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 21.5
  • ALCOHOL 12.5%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 29.8
  • Color intensity 920
  • Total acidity 5.0
  • Malic Acidity 0.03
  • Volatile Acidity 0.44
SO2 (MG/LT.)
  • Total 95
  • Free 32
TASTING

Intense ruby red color. Fresh with notes of cassis, plum, cherry and light green pepper.  Well-balanced structure with a good acidity.

  • Col Di Sasso
  • GRAPE VARIETIES 300% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days . Malolactic: Yes. 
Specifications
  • BRIX 21.5
  • ALCOHOL 12.2
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 29.8
  • Color intensity 820
  • Total acidity 5.2
  • Malic Acidity 0.1
  • Volatile Acidity 0.43
SO2 (MG/LT.)
  • Total 90
  • Free 30
TASTING

Intense ruby red color; fresh and very fruity aromas with notes of small berries.  Well-balanced structure with a good acidity.

  • Col Di Sasso
  • GRAPE VARIETIES 300% Sangiovese, 70% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 21.5
  • ALCOHOL 12.5
  • PH 3.53
  • EXTRACT JUICE NET (G/LT.) 28
  • Color intensity 750
  • Total acidity 5.8
  • Malic Acidity 0.1
  • Volatile Acidity 0.52
SO2 (MG/LT.)
  • Total 103
  • Free 30
TASTING

Crimson red color, intense and medium deep. with violet hints. This fresh and fruity wine has cherry, cassis, green pepper and eucalypt notes.  The wine’s freshness on the palate makes it extremely pleasurable since now. Good structure, well balanced.

  • Col Di Sasso
  • GRAPE VARIETIES 70% Sangiovese, 30% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 22.5
  • ALCOHOL 12.2
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 26.7
  • Color intensity 670
  • Total acidity 5.4
  • Malic Acidity 0.04
  • Volatile Acidity 0.33
SO2 (MG/LT.)
  • Total 103
  • Free 30
TASTING

Bright red color with violet hints. This fresh and fruity wine has pleasant notes of cherry, blackberry, violet, spices and “tiramisù”.  This a  refined  and elegant wine has a good structure, thanks to the presence of well developed tannins. An extremely enjoyable wine.

  • Col Di Sasso
  • GRAPE VARIETIES 70% Sangiovese, 30% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 22.5
  • ALCOHOL 12.5
  • PH 3.53
  • EXTRACT JUICE NET (G/LT.) 28.7
  • Color intensity 645
  • Total acidity 5.5
  • Malic Acidity 0.04
  • Volatile Acidity 0.43
SO2 (MG/LT.)
  • Total 96
  • Free 29
TASTING

The floral notes, above all the typical violet hints of Sangiovese, blend with great elegance into the small berry fruit flavors (blueberries, wild strawberries and myrtle berries).  The wine’s freshness on the palate makes it extremely pleasurable, thanks also to the presence of a refined structure of soft tannins and a delicate astringency.

  • Col Di Sasso
  • GRAPE VARIETIES 70% Sangiovese, 30% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 21.5
  • ALCOHOL 11.9
  • PH 3.45
  • EXTRACT JUICE NET (G/LT.) 28.1
  • Color intensity 650
  • Total acidity 5.4
  • Malic Acidity 0.08
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 99
  • Free 35
TASTING

A wine characterized by sweet berry aromas; well balanced on the palate with good acidity, and a certain fullness.

  • Col Di Sasso
  • GRAPE VARIETIES 50% Sangiovese, 50% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-28 degrees centigrade. Length: 4-7 days. Malolactic: Yes. 
Specifications
  • BRIX 21
  • ALCOHOL 11.7
  • PH 3.55
  • EXTRACT JUICE NET (G/LT.) 26.9
  • Color intensity 680
  • Total acidity 5.5
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 84
  • Free 26
TASTING

A wine of exceptional quality and value.  Dark color, inviting fruit, and mouth- filling body.

  • Col Di Sasso
  • GRAPE VARIETIES 50% Sangiovese, 50% Cabernet Sauvignon
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-28 degrees centigrade. Length: 4-7 days. Malolactic: Yes.  
Specifications
  • BRIX 20.6
  • ALCOHOL 11.3%
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 26.6
  • Color intensity 578
  • Total acidity 5.6
  • Volatile Acidity 0.35
SO2 (MG/LT.)
  • Total 85
  • Free 28
TASTING

Dark color, inviting fruit and mouth-filling body.

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