Chianti Superiore

DOCG

Chianti Collection

Chianti Superiore

GRAPE VARIETIES

Traditional varieties of Chianti with predominance of Sangiovese.

Method of production

The grape maceration last approximately 8 days, and takes place at a temperature of 25-30° C.When the alcoholic and malolactic fermentation are completed, the wine is aged for 4 to 5 months in French oak barriques. The wine is finally released after an appropriate bottle aging.

The winemaker comment

Celebrating the best Tuscan tradition Banfi offers a family of Chianti wines varied and complementary, unique in its style.

Banfi Chianti Superiore, crafted to the meticulous profile of our estate, is pleasingly smooth and satisfying with its clean and distinctive flavours.

Vintage notes 2014

  • Chianti Superiore
  • Denomination DOCG
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon, small quantity of Canaiolo Nero
  • Method of production

    Fermentation took place in temperature-controlled stainless steel vats at 25-30°C for 8 days. Malolactic fermentation followed. The barrel aging lasted 4/5 months in French Oak barrique.

Specifications
  • BRIX 23,5
  • ALCOHOL 13%
  • PH 3,4
  • EXTRACT JUICE NET (G/LT.) 26,9
  • RESIDUAL SUGAR (G/LT.) 0,4
  • Color intensity 0,71
  • Total acidity 5,4
  • Malic Acidity 0,01
  • Volatile Acidity 0,4
SO2 (MG/LT.)
  • Total 98
  • Free 38
  • Seasonal Outcome The growing cycle began with a significant delay, with some rains during the Spring. June was marked by cooler temperatures, under the seasonal average. August and September were hot and dry, but the ripening, despite two weeks delay, have been supported by water reserves of the previous months. Summer nights were characterized by cooler temperatures, contributing to the improvement of the quality of the grapes. From the end of September, rainfall was abundant, causing problems during the repining, without affecting the vineyards.
TASTING

The color is ruby red, deep and young. The aromas gently reveal scents of small fruits and plum, but also more complex notes as leather and tobacco. Structure is well dimensioned and harmonious, that gives us a long and persistent final.

  • Chianti Superiore
  • Denomination DOCG
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon
  • Method of production

    In temperature-controlled stainless steel tanks         

    Temperature:  25-30 degrees centigrade   

    Length:8 days

    Malolactic:Yes

    Length of Barrel Aging: 4/5 Months                   

    Origin of Barrel: 2nd-3rdpassage French oak barrique 

Specifications
  • BRIX 23.5
  • ALCOHOL 13,0%
  • PH 3,4
  • EXTRACT JUICE NET (G/LT.) 26,9
  • RESIDUAL SUGAR (G/LT.) 0.4
  • Color intensity 0.75
  • Total acidity 5,3
  • Malic Acidity 0.01
  • Volatile Acidity 0.4
SO2 (MG/LT.)
  • Total 98
  • Free 36
  • Seasonal Outcome The growing cycle began with a significant delay, with some rains during the Spring. June was marked by cooler temperatures, under the seasonal average. August and September were hot and dry, but the ripening, despite two weeks delay, have been supported by water reserves of the previous months. Summer nights were characterized by cooler temperatures, contributing to the improvement of the quality of the grapes. From the end of September, rainfall was abundant, causing problems during the repining, without affecting the vineyards.
TASTING

The color is ruby red. Fresh and fruity scents, with a soft and ready to drink structure; good acidity in balance with the rest of the structure. Presence of elegant tannins and rich and persistent finish.

  • Chianti Superiore
  • Denomination DOCG
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon
  • Method of production

    Method:  In temperature-controlled stainless steel tanks                             

    Temperature:  25-30 degrees centigrade  

    Length:8 days

    Malolactic:Yes

     Length of Barrel Aging: 4/5 Months      

    Origin of Barrel:  2nd-3rd passage French oak

Specifications
  • BRIX 23,5
  • ALCOHOL 13,20%
  • PH 3,4
  • EXTRACT JUICE NET (G/LT.) 27,8
  • RESIDUAL SUGAR (G/LT.) 0,7
  • Color intensity 0,69
  • Total acidity 5,0
  • Malic Acidity 0,01
  • Volatile Acidity 0,4
SO2 (MG/LT.)
  • Total 91
  • Free 39
  • Seasonal Outcome The growing cycle began in the usual time frame, with dry weather in April and May. June was marked by cooler temperatures and a lack of rainfall. Summer saw a return to regular average temperatures in July through mid-August, when a sudden heat wave raised temperatures over 40°C (104°F) through the end of the month. A sun-drenched September, with normal average temperatures, allowed for a good harvest.
TASTING

Ruby red color. The scent is fresh and fruity, with hints of jam. It has a soft structure and it is and ready to drink. The good acidity confers balance to the structure. The finish is rich and persistent.

  • Chianti Superiore
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon
  • Method of production

    In temperature-controlled stainless steel tanks, between 25 and 30 degrees centigrade for 8 days.  Malolactic: yes.  Barrel aged 4 to 5 months in 2nd or 3rd passage French Oak barrique.

Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.4
  • EXTRACT JUICE NET (G/LT.) 26.5
  • RESIDUAL SUGAR (G/LT.) 1
  • Color intensity 0.67
  • Total acidity 5.0
  • Malic Acidity 0.01
  • Volatile Acidity 0.3
SO2 (MG/LT.)
  • Total 82
  • Free 40
  • Seasonal Outcome The vine’s growth cycle started at the right time with a climate particularly mild and dry in the months of April and May. The sunny days of June were then followed by copious rainfall in the middle of July, resulting also in significant drop in temperatures. The climate conditions in early August were pretty cool, but the region was then covered by an anti-cyclone weather pattern originating from Africa, which led to a spike in temperatures, reaching well above the average for the period and lasting for around two weeks. Therefore hydric stress accelerated the ripening. September and October were sunny and dry with very hot temperatures.
TASTING

Mauve red color. Floral aromas on the nose, with hints of red fruits and plum jam. Round and complex structure with soft tannins and a persistent finish.

  • Chianti Superiore
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon
  • Method of production

    In temperature controlled stainless steel tanks, at 25 to 30 degrees centigrade for 8 days.  Malolactic: yes.  Aged in the barrel for 4 to 5 months, in a 2nd to 3rd passage French Oak barrique.

Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.5
  • EXTRACT JUICE NET (G/LT.) 27.1
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Color intensity 0.62
  • Total acidity 5.2
  • Malic Acidity 0.01
  • Volatile Acidity 0.3
SO2 (MG/LT.)
  • Total 99
  • Free 38
  • Seasonal Outcome The start of the growing season was slightly delayed, with abundant spring rainfall and temperatures in May and June well below the seasonal average. The weather was warm and dry from mid-June through August, when temperatures dropped again. Cool nights helped the development of aromatics and the synthesis of polyphenols in the grapes, enhancing the overall quality of the bouquet and the wine’s acidity. Scarce rainfall allowed for ideal harvest conditions.
TASTING

Mauve red color. Fruity and floral aromas, with notes of red fruits, violet and cyclamen. On the palate the structure is extensive and mild with soft tannins and a long and persistent finish.

  • Chianti Superiore
  • GRAPE VARIETIES 90% Sangiovese, 10% Cabernet Sauvignon
  • Method of production

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 4/5 Months. Temperature:  25-30 degrees centigrade. Length: 8 days. Malolactic: Yes. Origin of Barrel:  2nd-3rd passage French oak barrique .

Specifications
  • BRIX 23.5
  • ALCOHOL 13%
  • PH 3.5
  • EXTRACT JUICE NET (G/LT.) 27.3
  • RESIDUAL SUGAR (G/LT.) 0.7
  • Color intensity 0.67
  • Total acidity 5
  • Malic Acidity 0.02
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 98
  • Free 32
  • Seasonal Outcome The spring start of the growth cycle was marked with significant rainfall, which provided abundant water reserves. The rainy phase continued through July, with particularly cool temperatures well below seasonal averages. After mid July, the weather turned warm and dry, allowing the vines to benefit from water reserves in the rich clay soils. Relatively cool night temperatures allowed for the development of aromatics and the synthesis of polyphenols, enhancing the overall quality of the grapes. Harvest took place under tranquil conditions, with sunny, dry and warm weather in September and October.
TASTING

Mauve red color. Fresh and fruity hints on the nose, well integrated with spicy and leather notes. Good structure with long and persistent finish.

  • Chianti Superiore
  • GRAPE VARIETIES 75% Sangiovese, 25% other grapes (Cabernet Sauvignon and Canaiolo Nero).
  • Method of production

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 4/5 Months. Temperature:  25-30 degrees centigrade. Length: 8 days. Malolactic: Yes. Origin of Barrel:  2nd-3rd passage French oak barrique.  

Specifications
  • BRIX 23.5
  • ALCOHOL 13.3%
  • PH 3.5
  • EXTRACT JUICE NET (G/LT.) 28.8
  • RESIDUAL SUGAR (G/LT.) 2.5
  • Color intensity 0.81
  • Total acidity 5.2
  • Malic Acidity 0.02
  • Volatile Acidity 0.45
SO2 (MG/LT.)
  • Total 95
  • Free 33
  • Seasonal Outcome The winter, with greater than average rainfall and mild temperatures, was followed by normal spring conditions in terms of rainfall and temperature. May and June were marked by moderate rainfall and cool temperatures, conditions that persisted through mid July. A hail storm in mid August only partially impacted our vineyards, lowering production slightly but otherwise preserving the high quality of the harvest. All the various growing phases were delayed in comparison to previous years, including harvest, which was postponed by about two weeks but took place under optimal conditions.
TASTING

Intense ruby red color. Fresh and fruity hints on the nose, well integrated in a round structure and full body.  The lively acidity is well balanced with the rest of the structure. Ready to drink, pleasant and persistent.

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