Col di Sasso

Toscana IGT

Tuscany IGT

Col di Sasso

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
  • Seasonal Outcome The vine’s growth cycle started at the right time with particularly mild and dry weather in April and May. Sunny days in June were then followed by copious rainfall in mid-July, accompanied by a significant drop in temperature. August was fairly 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, putting the vines under hydric stress and accelerating the ripening. September and October were sunny and dry with very hot temperatures.
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
  • 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

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
  • Seasonal Outcome The growing season started on time and the spring was characterized by a very rainy May and June, the temperatures in June till the first week of July were quite fresh and well below the seasonal average, from mid July the temperatures started to rise up, to become hot in August, but the nights were fairly cool, and this has helped a lot to the quality of the grapes, both in perfumes and for the synthesis of polyphenols. September was dried and sunny with warm temperatures, guarantee for an optimal harvest.
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
  • Seasonal Outcome The winter, with levels of precipitation above the seasonal average and quite mild temperatures, was followed by a very normal spring, in terms of both rainfalls and temperature. The months of May and June were marked by some rain, with pretty cool temperatures through mid July. The hail storm which took place in mid-August 15th struck only part of our vineyards, sparing our best quality grapes and resulting in only a slight decrease in production. Overall, each of the various growing phases of the vineyard took place slightly later than in previous years, including a two-week postponement of harvest to allow for optimal conditions.
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
  • Seasonal Outcome Thanks to a mild winter, the growing season started early, with anticipated flowering. Heavy rainfall in late May and early June provided sufficient water reserves in the soil to endure the mid-June heat wave. The harvest started about one week ahead of time yet still lasted into mid October without any difficulties, thanks to ideal fall weather.
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
  • Seasonal Outcome The regular rainfalls throughout spring allowed for good hydro conditions during the hot summer months. The hot temperatures during July yielded for an exceptional ripening of the grapes helped by the right temperature range between day and night in August. The warm September allowed for an excellent harvesting.
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
  • Seasonal Outcome The regular seasonal conditions during spring were marked by a hailstorm that reduced the production. The moderate temperatures in summer with a fresh August permitted to the vines not to suffer any hydric stress. The warm and sunny September allowed for a good harvesting.
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
  • Seasonal Outcome A regular growth starting with sufficient rainfall during spring to create good water reserves in the soil. Overall summer temperatures were lower than the last ones and most importantly, normal patterns of more than significant variations between daytime and night temperatures returned, yielding for a slow and balanced ripening.
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
  • Seasonal Outcome The seasonal conditions were marked by a severe spring frost and by one of the most severe heat waves in European history that greatly anticipated the start of the annual harvest. Fortunately, the heavy rainfall of the previous winter allowed for abundant water reserves in the soil, thus avoiding the risk of hydric stress for the plants. The spring frost, combined with the hot summer, allowed for a rich and concentrated fruit, even if greatly reduced in quantity. Most importantly, normal patterns of significant variations between daytime and night temperatures returned, adding finesse and complexity to this very good vintage. The exceptionally healthy berries of this vintage allow for an optimal quality harvesting.
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
  • Seasonal Outcome A warm and dry start to the season yielded to heavy rains in August and September, which interfered with the harvest but did not affect the plant’s health condition thanks to an early harvest and to the structure of the vineyards. In fact the wide spaces between the rows of vines permitted an optimum circulation of the breeze and therefore protected the grapes from mould and rottenness.
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
  • Seasonal Outcome The seasonal conditions were marked by a severe early frost on Easter Eve that reduced the production. Subsequently, sufficient rainfall at the end of June allowed for an optimal balance of water reserves in the soil. The temperature climbed gradually from mid July but without reaching any excessively high peak. Some rainfall in September permitted to Sangiovese to reach a good technological and physiological maturation.
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
  • Seasonal Outcome A rainy winter was followed by a cool spring which allowed for an optimal development of the vegetation until mid August, but then the torrid temperature (over 37°C during the day and 20°C during the night) put the plants under a severe hydric stress that stopped the synthesis process and accelerated dramatically the maturation of sugars. This critical situation was skillfully managed anticipating the beginning of the harvest and operating with a soft approach (night harvest). This allowed to minimize the risks of extracting bitter compounds and aromas It was one of the most challenging vintages in our estate’s history.
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
  • Seasonal Outcome This was a year to remember for its climate. In fact, all phases of development experienced optimal weather conditions for both the early-maturing Sangiovese and the later maturing Cabernet. A rainy winter was followed by a cool spring which allowed the vine to develop balanced vegetation, leading into a hot but not torrid summer. Because of this, the grapes were able to arrive at a balanced maturity of sugar content, tannins and aromatics. In fact, the broad range in temperatures between day and night throughout the autumn allowed both grape types to develop intense varietal aromas.
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
  • Seasonal Outcome The sunniest and hottest summer in Montalcino in local memory, yet acidity and color are within the normal ranges. Good fruit maturity, low yields and high alcohol levels indicate an exceptional vintage.
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
  • Seasonal Outcome A late start to the growing season was recuperated with warm weather before summer. Heavy April frosts reduced quantities, leading to an early harvest and exceptionally high concentration and quality.
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
  • Seasonal Outcome Delays from a cool spring were made up for by early summer. Rainfall during the second half of harvest required good organization and rigorous selection to result in overall satisfying quality, though quantity was low.
TASTING

Dark color, inviting fruit and mouth-filling body.

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