виноградники хозяйства Банфи, расположенные на холмистой местности на южных от Монтальчино склонах, на высоте от 170 метров над уровнем моря, Каберне Совиньон на высоте 220 метров н.у.м.
Каберне Совиньон (40%), Мерло (60%)
Производится только в лучшие урожаи. Два сорта винифицируют отдельно в деревянно-стальных чанах «Горизонт» при регулируемой температуре, с мацерацией в течение 8 (для мерло) и 18 дней (для каберне). После спиртового брожения следует яблочно-молочное брожение, которое проходит в деревянных бочках в помещении с контролируемой температурой. Затем наступает период выдержки в бочке, при температуре в помещении 15 ° С на протяжении 20 месяцев.
Первые 12 месяцев сорта винограда выдерживают по отдельности, после чего происходит ассамбляж и затем бленд выдерживают еще 8 месяцев.
Производимое только в самые лучшие урожаи в этом Супертосканском вине идеально сочетаются такие великие сорта винограда как Мерло и Каберне с уникальным терруаром Монтальчино.
Удивительное вино с редкой концентрацией и структурой.
91 pt.
94 pt.
96 - Platinum
Dilpoma Gran Menzione
4 grappoli
2 bicchieri
4 grappoli
5 grappoli
Medaglia d’Oro
92 – Exceptional
Menzione
4 grappoli
2 bicchieri
Fermentation: in temperature-controlled (25-30°C) hybrid French oak and stainless-steel tanks Horizon
Aging: in French oak barriques (350 l.) for 18 months
The result is an intense wine with very fruity scents accompanied by more complex notes of jam, spices, tobacco and coffee. In the mouth it shows all its grandeur, with sweet tannins and very persistent hints.
Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.
The color is very intense and deep. The bouquet is complex and rich of intense aromas of small fruits as cassis, cherry, cranberries, together with more mature scents of spices, licorice and tobacco. The structure is muscular and vigorous, thanks to its powerful tannins. Perfect to be enjoyed for the next fifteen years, at least.
Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.
The color is deeply intense. The aromas are rich of small fruits as cassis, cherry, raspberries, but also spices, licorice and tobacco. An elegant and refined structure with tannins maintains the bracing in a unique way. The finish is sweet and very long. Perfect to be enjoyed for the next ten years, at least.
In our custom temperature controlled hybrid stainless steel and oak tanks with macerationat 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique. Aged for 20 months in Troncais, Allier, and Never barrels.
Deep red wine, definitely fruity with notes of spices, tobacco and coffee. In the mouth you feel the big structure, characterized by important tannins, although they remain gentle on the palate. Enjoyable since now but it also promises a good aging potential.
In our custom temperature controlled hybrid stainless steel and oak tanks with maceration at 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 20 months.
Origin of Barrel: Troncais, Allier and Never.
Color is deep red. The bouquet is complex, with aromas of cassis, ripe fruit, licorice and tobacco. In the mouth the wine is very powerful, full-bodied and enveloping. Ideal for long aging.
In temperature controlled hybrid stainless steel and oak tanks with maceration at 14° C for 14 days, and brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 20 months.
Origin of Barrel: Troncais, Allier and Never.
Deep and intense red color. The bouquet is complex with hints of licorice, coffee, cocoa, tobacco and cherry jam. Full bodied, powerful, but at the same time soft and silky. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years.
Merlot: In stainless steel tanks with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.
Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation. After a few days about 20% of the must was transferred to finish fermentation in barrique. The residual 80% remained in stainless steel.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 23 months.
Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.
Deep and intense red color. The bouquet is complex and fruity reminding of small berries and soft notes of coffee, cocoa and tobacco. Full bodied with powerful tannins. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years.
Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.
Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation. After a few days about 20% of the must was transferred to finish fermentation in barrique. The residual 80% remained in stainless steel.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 23 months.
Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.
Deep and intense red color. Very fruity aromas with notes of small berries, cassis, cherry and spices. Full bodied with powerful and mature tannins. The aftertaste is really very long with an incredible aging prospective. This vintage yelled for an unbelievable great expression.
Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought Step-by-step at 32°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.
Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation. After a few days about 20% of the must was transferred to finish fermentation in barrique. The remaining 80% remained in stainless steel.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 23 months.
Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.
Due to the regular ripening the wine has a big aromatic freshness. Very deep and intense red; complex aroma of black berries, like cassis, cherry, and raspberries; but also aromas of spices, tobacco, and licorice. Big structure with mature, sweet and strong tannins. Long and sweet, tremendous age potential.
Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting. Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation. After a few days about 20% of the must was transferred to finish fermentation in barrique. The remaining 80% remained in stainless steel.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 23 months.
Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.
Deep, mauve red; complex aroma of black berries, cherry and raspberry; but also spicy notes and tobacco. Very important structure with round and strong tannins. Long and persistent, good for aging.
Merlot: In stainless steel with partial maceration at 5% whole berry at 12° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.
Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation. After a few days about 20% of the must was transferred to finish fermentation in barrique. The remaining 80% remained in stainless steel.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 18 months.
Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.
Our cabernets have been always strong and deep colored, but in 1999’s vintage they had a very nice finesse, too and an aromatic profile without any herbaceous notes that characterized some cabernets during the past years.
Merlot: In stainless steel with partial maceration at 5% whole berry at 10° C for two days, then brought to 15° C for five days, followed by five days of fermentation at 18-20°C, racked after 12 days of maceration.
Cabernet Sauvignon: Initial maceration at 15° C for 5 days in temperature-controlled stainless steel, followed by increase to 23° C. After 5 days of maceration, 25% of the must was transferred to finish fermentation in barrique. The remaining 75% remained in stainless steel for 7 days of maceration at 20° C.
Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring the individual wines were blended and the cuvee returned to barrique.
Length of Barrel Aging: 23 months.
Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.
Deep, opaque red, complex aroma of black berries, cherry, violets, but also aromas of tobacco, mint, leather; imposing structure of great personality with well-structured tannins that are still young. Long and persistent, tremendous aging potential.
Method: In temperature-controlled stainless steel tanks. Temperature: 27-29 degrees centigrade. Malolactic: Yes. Length: 12-13 days. Length of Barrel Aging: 24 months. Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest, plus a small quantity of American Oak.
Very intense color, still showing some violet reflexes; an aromatic profile characterized by a good marriage between the fruitiness of the wine and the toasty flavor of the barrel, with prevailing flavors of plums, cassis, hazelnut, coffee, and a light note of butter. A full body with good tannins, indicating a secure evolution over the coming years. A very harmonious body, with a great finish on the palate.
Method: In temperature-controlled stainless steel tanks. Temperature: 27-30 degrees centigrade. Malolactic: Yes. Length: 12-14 days plus 10 days post. Length of Barrel Aging: 26 months. Origin of Barrel: Troncais, Allier from France’s Massif Central forest. (90% new oak)
Wonderful fruit, beautifully woven into a silky wooden texture. Incredibly powerful and young, with long aging potential.
