Collepino

Toscana IGT

Tuscany IGT

Collepino

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 2013

  • Collepino
  • Denomination IGT
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot.
  • Method of production

    FERMENTATION

    Method:  In temperature-controlled stainless steel tanks

    Temperature:  25-30 degrees centigrade

    Length:7 days

    Malolactic: Yes

Specifications
  • BRIX 23,0
  • ALCOHOL 12.7%
  • PH 3.36
  • EXTRACT JUICE NET (G/LT.) 28.1
  • RESIDUAL SUGAR (G/LT.) 4.2
  • Total acidity 5.4
  • Malic Acidity 0.01
  • Volatile Acidity 0,40
SO2 (MG/LT.)
  • Total 109
  • 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. The perfume is very fresh and fruity, with scents of blackberry, raspberry and wild strawberry. The structure is full and supported by sweet and mellow tannins and a good acidity. The finish is persisting.

  • Collepino
  • Denomination IGT
  • GRAPE VARIETIES 50% Sangiovese, 50% Merlot
  • Method of production

    FERMENTATION

    Method:  In temperature-controlled stainless steel tanks

    Temperature:  25-30 degrees centigrade

    Length:7 days

    Malolactic: Yes

Specifications
  • BRIX 23.1
  • ALCOHOL 12.7%
  • PH 3.36
  • EXTRACT JUICE NET (G/LT.) 28.1
  • RESIDUAL SUGAR (G/LT.) 4.2
  • Total acidity 5.4
  • Malic Acidity 0.01
  • Volatile Acidity 0,4
SO2 (MG/LT.)
  • Total 109
  • Free 36
  • Seasonal Outcome Growing Conditions: 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. The perfume is very fresh and fruity, with scents of blackberry, raspberry and wild strawberry. The structure is full and supported by sweet and mellow tannins and a good acidity. The finish is persisting.

  • 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
  • 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

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
  • Seasonal Outcome The growing season started with a very rainy May and June, and temperatures well below the seasonal average. After the second week of June the temperatures began to warm up, but dropped again in August, when cool nights became advantageous to quality, preserving the aromas and acidity in the grapes. The weather remained dry from mid-august through October, making for ideal harvest conditions.
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
  • Seasonal Outcome The growing season started on time and the spring was characterized by a very rainy May and June, the temperatures of June till the first week of July were quite fresh and well below the seasonal average, from mid July the temperatures began to rise up to become hot in August, but the nights were relatively 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 tempertatures, guarantee for an optimal harvest.
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
  • 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. 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
  • Seasonal Outcome Due to a mild winter, the season was precocious with an anticipated flowering. Heavy rainfalls at the end of May and beginning of June enabled the filling of the water reserves in the soil and therefore avoided any negative consequences by the heat wave in mid-June. The harvest started about one week ahead of time and lasted even until mid October without any difficulties thanks to ideal weather conditions in the fall.
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
  • Seasonal Outcome During the summer months the vines did not suffer any hydric stress thanks to the proper rainfalls in the spring. The high temperatures in July yielded for an extraordinary maturation. Then in August a right temperature range between day and night permitted a good harvest.
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
  • 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. Fresh and fruity aromas with notes of blackcurrants, raspberries and plum. Soft structure with gentle tannins. Long finish.

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