Collepino

Toscana IGT

Tuscany IGT

GRAPE VARIETIES

Merlot and Sangiovese

Method of production

Grape maceration for 7 to 8 days in stainless steel tanks at controlled temperatures between 25 to 30°C. After a malolactic fermentation, the wine ages in French oak barrels for approximately 2 months.

The winemaker comment

An innovative blend with typical Tuscan character; a fine addition to the Banfi family. Fresh and full bodied. Pairs wonderfully with a widerange of food and suitable for any occasion.

Wine awards 2009

Vintage notes 2011

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot.
  • Method of production In temperature-controlled stainless steel tanks at 25 to 30 degrees centigrade for 7 days.  Malolactic: yes. 
Specifications
  • BRIX 23.1
  • ALCOHOL 13%
  • PH 3.44
  • EXTRACT JUICE NET (G/LT.) 29.7
  • RESIDUAL SUGAR (G/LT.) 2
  • Color intensity 0.78
  • Total acidity 5.0
  • Malic Acidity 0.01
  • Volatile Acidity 0.3
SO2 (MG/LT.)
  • Total 96
  • Free 35
TASTING

Ruby red color.Complex bouquet, with hints of  blackberry, currants and raspberries, combined with slightly spicy notes. Full structure, with  soft tannins supported by a freshness and length acidity. Persistent finish.

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot.
  • 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.) 28
  • RESIDUAL SUGAR (G/LT.) 2
  • Color intensity 0.78
  • Total acidity 4.9
  • Malic Acidity 0.02
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 97
  • Free 35
TASTING

Ruby red color. The aromas are gentle and fruity, with notes of raspberry, strawberry and plum jam. On the palate the wine is supple, thanks to good structure supported by soft and mature tannins. Very persistent.

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot.
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 23.2
  • ALCOHOL 13.3%
  • PH 3.69
  • EXTRACT JUICE NET (G/LT.) 28,4
  • RESIDUAL SUGAR (G/LT.) 2.5
  • Color intensity 0.78
  • Total acidity 4.8
  • Malic Acidity 0.04
  • Volatile Acidity 0.4
SO2 (MG/LT.)
  • Total 105
  • Free 39
TASTING

Ruby  red color. The bouquet is sweet and fruity, with hints of rasberry, strawberry, plum jam. On the palate is soft, thanks to the good structure with sweet with ripe tannins. Very persistent.

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes.  
Specifications
  • BRIX 23.7
  • ALCOHOL 13.9%
  • PH 3.62
  • EXTRACT JUICE NET (G/LT.) 29,2
  • RESIDUAL SUGAR (G/LT.) 0.12
  • Color intensity 0.82
  • Total acidity 4.8
  • Malic Acidity 0.04
  • Volatile Acidity 0.4
SO2 (MG/LT.)
  • Total 105
  • Free 39
TASTING

Ruby  red color. The bouquet is sweet and fruity, with hints of berry, plum jam, licorice and amarasca. On the palate is soft, thanks to the good structure with sweet with ripe tannins. 

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes. Aging: 2 months.  
Specifications
  • BRIX 23.7
  • ALCOHOL 13.4%
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 28.9
  • RESIDUAL SUGAR (G/LT.) 0.95
  • Color intensity 0.82
  • Total acidity 4.5
  • Malic Acidity 0.01
  • Volatile Acidity 0.4
SO2 (MG/LT.)
  • Total 108
  • Free 38
TASTING

Dark red color. The bouquet is gentle and fruity, with hints of small red fruit. Smooth on the palate, thanks to the good structure with silky and elegant tannins. Long finish.

  • Collepino
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes. Aging: 2 months. 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.15%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 28.6
  • RESIDUAL SUGAR (G/LT.) 0.95
  • Color intensity 0.82
  • Total acidity 4.60
  • Malic Acidity 0.05
  • Volatile Acidity 0.36
SO2 (MG/LT.)
  • Total 105
  • Free 42
TASTING

Dark red color. The bouquet is fresh and fruity reminiscent of  small red berries such as blackberry, raspberry and strawberry. Good structure with silky and elegant tannins. Long finish.

  • Collepino
  • Denomination IGT Toscana
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot
  • Method of production Method:  In temperature-controlled stainless steel tanks. Temperature:  25-30 degrees centigrade. Length: 7 days. Malolactic: Yes. Aging: 2 months. 
Specifications
  • BRIX 22.5
  • ALCOHOL 12.7%
  • PH 3.63
  • EXTRACT JUICE NET (G/LT.) 28.3
  • RESIDUAL SUGAR (G/LT.) 1.2
  • Color intensity 0.97
  • Total acidity 5.0
  • Malic Acidity 0.05
  • Volatile Acidity 0.37
SO2 (MG/LT.)
  • Total 98
  • Free 35
TASTING

Ruby red color. Fresh and fruity aromas with notes of blackcurrants, raspberries and plum. Soft structure with gentle tannins. Long finish.

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