Florus

Moscadello di Montalcino DOC Late Harvest

Dessert Wines

Florus

Production Area

Estate vineyards in the southern hills of Montalcino. Altitude: 120 meters above sea level. Position: Hillside.

GRAPE VARIETIES

100% Moscadello

Method of production

The wine is obtained exclusively by the natural drying on the vine, which lasts until mid October and beyond. The raisined grapes are crushed and pressed; the juice is slowly fermented at 15°C for several months until 14-15% alcohol is reached. Part of the wine is aged for 1 year in French oak barriques. An adequate bottle aging period follows.

The winemaker comment

This late harvest is a historic variety of Montalcino. The taste is round, full and extremely perfumed with a hint of acidity that gives balance in the mouth.

Wine awards 2010

Vintage notes 2013

  • FloruS
  • Denomination DOC
  • GRAPE VARIETIES 100% Moscadello
  • Method of production

    The wine was vinificated in white. At the end of some months of alcoholic vinification at 16/22°C, 15% of the wine was honed in French oak barrique, while the rest stayed in stainless steel vats for one year. Malolactic fermentation was impeded, in order to preserve the product at lower temperatures than 15°C. Stabilized with cold, then bottled.

Specifications
  • BRIX 35,6
  • ALCOHOL 14%
  • PH 3,49
  • EXTRACT JUICE NET (G/LT.) 46,7
  • RESIDUAL SUGAR (G/LT.) 135
  • Total acidity 7,2
  • Malic Acidity 3,21
  • Volatile Acidity 0,89
SO2 (MG/LT.)
  • Total 184
  • Free 33
  • 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 gold yellow. The warm and complex aromas show scents of dried apricot, candied orange and honey. On the palate this wine is very concentrated but silky at the same time, thanks to its notable residual sugar, well sustained by a living malic acidity too. The finish is much persistent and well balanced.  

  • FloruS
  • Denomination DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    The wine was vinificated in white. At the end of some months of alcoholic vinification at 16/22°C, 15% of the wine was honed in French oak barrique, while the rest stayed in stainless steel vats for one year. Malolactic fermentation was impeded, in order to preserve the product at lower temperatures than 15°C. Stabilized with cold, then bottled.

Specifications
  • BRIX 34,6
  • ALCOHOL 13%
  • PH 3,57
  • EXTRACT JUICE NET (G/LT.) 35,8
  • RESIDUAL SUGAR (G/LT.) 134
  • Total acidity 6,6
  • Malic Acidity 3,11
  • Volatile Acidity 0,88
SO2 (MG/LT.)
  • Total 185
  • Free 35
  • Seasonal Outcome The growing season started at the right time with particularly mild and dry weather in April and May. Fresh temperature with no downfall followed in June. Summer continued with seasonal average temperature from July until mid August, when they rapidly rose up until 40°C, until the end of the month. Sunny September with temperature back to the seasonal average level helped in harvest operations.
TASTING

The color is gold yellow, with amber shades. The aromas are smooth and complex, with notes of candied orange, honey and licorice. On the palate, it is intense, plenty and well balanced, sustained by a lively acidity. The finish is long and very pleasant. 

  • FloruS
  • Denomination Moscadello Di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    In temperature-controlled stainless steel tanks, between 16 and 22 degrees centigrade, for at least 1 month.  Malolactic: no. Barrel aged for 1 year for 15% of the wine in a Nevers or Alliers barrel.  100% new oak, with a small amount of bentonite before bottling.

Specifications
  • BRIX 34.6
  • ALCOHOL 13%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 35.8
  • RESIDUAL SUGAR (G/LT.) 134
  • Total acidity 6.6
  • Malic Acidity 3.11
  • Volatile Acidity 0.88
SO2 (MG/LT.)
  • Total 185
  • Free 35
  • 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

The color is gold yellow with amber shades. The aromas are amiable and complex, with notes of candied orange, honey and licorice. On the palate, it is plenty and well balanced, sustained by a lively acidity. The finish is long and very pleasant.     

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Malolactic: No. Length: 1 month at least. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 35.5
  • ALCOHOL 14.2%
  • PH 3.34
  • EXTRACT JUICE NET (G/LT.) 35.8
  • RESIDUAL SUGAR (G/LT.) 130
  • Total acidity 6.9
  • Malic Acidity 3.01
  • Volatile Acidity 0.74
SO2 (MG/LT.)
  • Total 190
  • Free 43
  • Seasonal Outcome The growing season began with a slight delay, and spring was characterized by a very rainy May and June. The temperatures in June were very cool and well below the seasonal average but from early July the temperatures began to rise and it became hot in the second week of the month. In August temperatures fell again, and the cool nights contributed to the quality of grapes, both in aromatics and maintaining natural acidity. From mid-August through September there was little rainfall, facilitating a smooth harvest.
TASTING

Color yellow gold. The perfumes are warm and very complex, with scents of dried apricot, candied orange and honey. In the mouth it is very intense and well balanced, with a good equilibrium between the sweet and the sour component. A very pleasant and fruity wine, extremely persistent.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: 1 month at least. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 34
  • ALCOHOL 13.5%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 33.9
  • RESIDUAL SUGAR (G/LT.) 120
  • Total acidity 6.3
  • Malic Acidity 2.5
  • Volatile Acidity 0.8
SO2 (MG/LT.)
  • Total 180
  • Free 32
  • Seasonal Outcome The spring start to the growing cycle was marked by abundant rainfall, which helped provide high levels of water reserves. The rainy phase continued through mid-July, with temperatures particularly cool and well below the seasonal norm. After mid July, the weather stayed warm and dry; in this phase, the vines could take advantage of the water reserves accumulated during the spring. Relatively cool nighttime temperatures allowed for the gradual development of aromatics and polyphenols, enhancing the overall quality of the grapes. The harvest went smoothly thanks to dry, warm and sunny days in September and October.
TASTING

It shows a yellow gold, offering sweet and complex flavors, with hints of dried apricot, candied orange and honey. The palate is very concentrated, yet balanced, with good acidity that can stand the pregevole sugar residue. A lovely and fruity wine, very long and well balanced.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: 1 month at least. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 34
  • ALCOHOL 13.5%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 33.9
  • RESIDUAL SUGAR (G/LT.) 120
  • Total acidity 6.3
  • Malic Acidity 2.5
  • Volatile Acidity 0.8
SO2 (MG/LT.)
  • Total 180
  • Free 32
  • Seasonal Outcome An unusually rainy and warm winter was followed by normal spring conditions. The months of May and June were marked by some rainfall, with relatively 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 take advantage of optimal conditions.
TASTING

Straw yellow color with golden reflections. Aromas of dried apricot and candied orange along with exotic fruits, honey and raisins. On the palate the wine is intense and soft, extremely persistent.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: 1 month at least. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 38.2
  • ALCOHOL 14.3%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 34.2
  • RESIDUAL SUGAR (G/LT.) 161
  • Total acidity 6.3
  • Malic Acidity 3.3
  • Volatile Acidity 0.95
SO2 (MG/LT.)
  • Total 190
  • Free 20
  • Seasonal Outcome Following a mild winter, the season started with an early bud break. Heavy rainfall in late May and early June provided water reserves in the soil that later provided relief from a mid-June heat wave. Harvest started about one week ahead of time and lasted through mid October without any challenges, thanks to ideal autumn weather conditions.
TASTING

Golden yellow color. Complex and warm fruit aromas of dried apricot, candied orange and honey. On the palate the wine is intense and rich, with important levels of residual sugar, balanced by its good malic acidity. Very well balanced and extremely persistent.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: 1 month at least. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 35.5
  • ALCOHOL 12.85%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 33.26
  • RESIDUAL SUGAR (G/LT.) 165
  • Total acidity 6.8
  • Malic Acidity 1.74
  • Volatile Acidity 0.86
SO2 (MG/LT.)
  • Total 181
  • Free 14
  • Seasonal Outcome Regular rainfall throughout spring allowed for good water reserves over the hot summer months. The high temperatures in July allowed for an exceptional ripening of the grapes, assisted by an ideal temperature range between day and night in August. The warm September allowed for an excellent harvest.
TASTING

Golden yellow color with amber-colored reflections . Complex and fresh aromas with notes of honey, licorice and candied citrus.  On the palate the wine is intense and rich, very well balanced and extremely persistent.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: 1 month at least. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 37.5
  • ALCOHOL 13.1%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 34.03
  • RESIDUAL SUGAR (G/LT.) 169.98
  • Total acidity 5.8
  • Malic Acidity 1.6
  • Volatile Acidity 0.9
SO2 (MG/LT.)
  • Total 198
  • Free 34
  • 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

Brilliant gold yellow color. Complex and fresh aromas with notes of sage, honey, licorice and candied citrus.  Exceptionally intense and rich, it is very well balanced thanks to the  presence of malic acid. Extremely persistent.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 34.5
  • ALCOHOL 13.2%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 35.6
  • RESIDUAL SUGAR (G/LT.) 135.6
  • Total acidity 5.8
  • Malic Acidity 1.6
  • Volatile Acidity 0.9
SO2 (MG/LT.)
  • Total 198
  • Free 34
  • 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

Bright gold yellow color. Intense floral aromas with notes of sage, honey, dried fruit and candied citrus.  Extremely concentrated it maintains a very good balance thanks to the presence of malic acid. 

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 32.8
  • ALCOHOL 13.7%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 24.9
  • RESIDUAL SUGAR (G/LT.) 130
  • Total acidity 6.4
  • Malic Acidity 3.3
  • Volatile Acidity 0.8
SO2 (MG/LT.)
  • Total 195
  • 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

Brilliant gold yellow color. Notes of dry fruit, honey and candied fruit. On the palate is extremely concentrated and well balanced. 

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 32.8
  • ALCOHOL 13.5%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 24.1
  • Total acidity 6.9
  • Malic Acidity 1.92
  • Volatile Acidity 0.98
SO2 (MG/LT.)
  • Total 195
  • Free 32
  • Seasonal Outcome A warm and dry start to the season yielded to heavy rains in August and September, delaying normal development. Despite the heavy rains during the harvesting time thanks to the generous spacing between rows of vines allowing for optimal airflow any risks of mold could be avoided.
TASTING

Brilliant gold yellow color. Notes of clary, dry fruit and honey. On the palate sweetness and acidity are well balanced. Sumptuous and full flavor with a very long finish. 

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16/22°C. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Alliers. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 32.8
  • ALCOHOL 13.2%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 27.2
  • Total acidity 5.8
  • Malic Acidity 1.5
  • Volatile Acidity 0.72
SO2 (MG/LT.)
  • Total 190
  • Free 35
  • 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. Optimal harvest conditions.
TASTING

Brilliant gold yellow color. Fresh aromas of Mediterranean scrub, with strong notes of clary; soft hints of crème brulée and dry figs. On the palate sweetness and acidity are well balanced. Sumptuous and full flavor with a final taste of zibibbo. 

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Malolactic: No.

Specifications
  • BRIX 36.9
  • ALCOHOL 14%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 31.8
  • Total acidity 7.7
  • Volatile Acidity 1.00
SO2 (MG/LT.)
  • Total 170
  • Free 35
  • 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

Brilliant gold yellow color. Varietal essence of sage is full but also complimented by aromas of crème caramel, crust of bread and dried fruit. Sweetness and acidity are in good balance. This wine, sumptuous and full, leave a final smell of zibibbo.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16-22 degrees centigrade. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine. Origin of Barrel: Nevers/Allier with very light toast. Percentage of New Oak: 100%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 31
  • ALCOHOL 13%
  • PH 3.56
  • EXTRACT JUICE NET (G/LT.) 34.9
  • Total acidity 5.8
  • Malic Acidity 1.4
  • Volatile Acidity 0.85
SO2 (MG/LT.)
  • Total 165
  • Free 38
  • Seasonal Outcome An early start to the growing season was followed by abundant June rainfall that gave the vines hydric reserve to thrive in the warm, dry summer that followed. Overall, median temperatures were lower than usual and the period of intense heat was more brief than in recent years. These conditions yielded healthy fruit, which was harvested without the disturbance of Autumn rainfall.
TASTING

Pale yellow, relatively light for a dessert wine, a sign of soft pressing.  Varietal essence of sage is full but also complimented by floral and vanillin aromas.  On the palate, flavors of dried fruit, almonds, figs and plump raisins.  It is unctuous, fat, sweet, voluptuous, lively with good acidity and a persistent finish.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16-22 degrees centigrade. Length: 15 days. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine; plus 15% of the same wine from the previous vintage barrel aged. Origin of Barrel: Nevers/Allier with very light toast. Percentage of New Oak: 30%. Fining: Small amount of bentonite before bottling.

Specifications
  • BRIX 30
  • ALCOHOL 13.6%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 30.8
  • Total acidity 5.9
  • Malic Acidity 1.38
  • Volatile Acidity 0.67
SO2 (MG/LT.)
  • Total 93
  • Free 26
  • Seasonal Outcome This vintage is most noted for a particularly dry summer. Torrid heat in late July through mid August had great influence on the quality of the grapes, causing a very contained development of the plant and fruit. Small berry size with a higher proportion of solids (skins and seeds) to juice influenced the vinification process as well. Overall, 1998 was an excellent vintage for the late harvested varieties, and the Moscadello picked in early October enjoyed the season’s entire climactic variations, but especially those of Autumn.
TASTING

A deep straw yellow color with excellent brilliance.  The aroma is typical with ethereal notes that carry forth captivating, typical scents of candied fruit, orange peel and dried apricots.  Big impact on the palate which completely reproduces the olfactory experience.  Very long finish.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16-22 degrees centigrade. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine; plus 15% of the same wine from the previous vintage barrel aged. Origin of Barrel: Nevers/Alliers from France’s Massif Central forest. Percentage of New Oak: 33%.

Specifications
  • BRIX 30.5
  • ALCOHOL 14.6%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 32.3
  • Total acidity 5.6
  • Malic Acidity 1.88
  • Volatile Acidity 0.82
SO2 (MG/LT.)
  • Total 124
  • Free 40
  • Seasonal Outcome Normal spring conditions. Light mid-summer rainfall allowed the grapes to preserve themselves against a dry September with optimal conditions.
TASTING

Rich, golden color.  Floral bouquet.  Sweet flavors of honey, hint of raisins and ripe grapes.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16-22 degrees centigrade. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine; plus 15% of the same wine from the previous vintage barrel aged. Origin of Barrel: Nevers/Alliers from France’s Massif Central forest.

Specifications
  • BRIX 32.2
  • ALCOHOL 14%
  • PH 3.45
  • EXTRACT JUICE NET (G/LT.) 33.7
  • Total acidity 6.7
  • Volatile Acidity 0.82
SO2 (MG/LT.)
  • Total 120
  • Free 24
  • Seasonal Outcome A slight delay in the start of the growing season was recovered by early summer. Good conditions at the beginning of the harvest allowed us to pick the Moscadello before rainfall that marked the later half of the season.
TASTING

Rich, golden color.  Floral bouquet.  Sweet flavors of honey, hint of raisins, exotic fruit and musk.

  • Florus
  • Denomination Moscadello di Montalcino DOC
  • GRAPE VARIETIES 100% Moscadello di Montalcino
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 16-20 degrees centigrade. Length: several months. Malolactic: No. Length of Barrel Aging: 1 year for 15% of the wine; plus 15% of the same wine from the previous vintage barrel aged. Origin of Barrel: Nevers/Alliers from France’s Massif Central forest.

Specifications
  • BRIX 30.8
  • ALCOHOL 13.8
  • PH 3.34
  • EXTRACT JUICE NET (G/LT.) 28.8
  • Total acidity 6.6
  • Volatile Acidity 0.78
SO2 (MG/LT.)
  • Total 124
  • Free 26
  • Seasonal Outcome A good spring in terms of both temperature and rainfall. A cool and rainy August effected early maturing varieties slightly, but ideal conditions toward the end of September gave wonderful results to later-maturing varieties.
TASTING

Rich, golden color.  Floral bouquet.  Sweet flavors of honey, hint of raisins, exotic fruit and musk.

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It is possible to navigate the websites of Banfi S.r.l. anonymously. In any case, the browser automatically comunicates the type of computer and operating system used.

Like many other websites, Banfi S.r.l. uses "cookie" technology. The first time a user connects to the site, their cookies identify the browser with a random and unique number. The cookies used do not reveal any information of a personal nature to the user, including first names that could be used to welcome the user on their next visit. The cookies help us understand what part of the website the users visit more frequently, which are the paths used by the clients, and how long they remain connected. The cookies are used to study the traffic patterns of the Banfi S.r.l. websites in order to improve their functionality.