Banfi Col Di Sasso

The Rosso is representative of the Tuscan coast, the wine is a blend of Sangiovese the region's main grape variety, Cabernet Sauvignon and merlot. The individual parels of fruit were harvested in September and October, following fermentation they are aged individually in small oak barrels for 3 months, blended together and then aged again in barrel for a further 4 months. An appropriate bottle aging follows before release.

The fruit for the DOCG were sourced from the Classico region of Chianti between Siena and Firenze. The region was awarded DOCG status in 1984 and further in 1996 was recognised as a completley independent appellation. The area of Chianti Classico covers 100 square miles between Florence to the north and Siena to the south. Chianti Classico Riserva means that the wine must be aged for a minimum of two years in oak and a further 3 months in bottle.

The Estate was founded and restored by brothers John and Harry Mariana in 1978. Located between the Orcia and Ombrone Rivers on the southern slopes of Montalcino, with the Tyrrhenian Sea to the west and the Apennines to the east. Castello Banfi covers some 7100 acres of land and the parcels of fruit for the white were harvested from hilly vineyards, some 400 meters above sea level.

The Region lies in the southern part of Piedmont, North Western Italy. It derives its name from the town of Gavi, located in the regions centre. The vineyards are found in the surrounding hills and consist of 13 communes, within the Province of Alessandria. The region was awarded DOCG status in 1998 and is considered Piedmont finest for white wine production. The Fruit for the wine was sourced from Principessa Gavia single vineyard estate ...

The fruit for the Supertuscan was sourced from estate vineyards, located on the southern slopes of Montalcino, some 170 to 230 meters above sea level, nestled between Orcia and Ombrone Rivers. The region itself has the Tyrrhenian sea to the west and the Apennine Mountains progressing inland along the border with Emilia-Romagna. The Blend appears deep red in colour with lashings of red fruit, vanilla, tobacco and coffee on the nose.

The fruit for the red was sourced from 170 hectares of vine located on the southern slopes of Montalcino, some 220 meters above sea-level. The low yield grape is vinified in stainless steel and wood tanks, with maceration over a 10-12 day period, followed by 2 years in French and Slavonian Oak, prior to further aging in bottle for 10 months. The Sangiovese appears ruby red with garnet tints, dried red fruit, spice and hints of liquorice on the nose.

The fruit for the Sangiovese was sourced from 22 year old vines on the sloping hills surrounding the historic Poggio Alle Mura Castle. An area particularly suited for growing Sangiovese, with an altitude of 210-220 meters above sea level. The wine was further aged, 90% in French oak barriques and the remaining 10% in large casks. Before release, only in the sixth year after harvest, the wine is bottled aged.

Rosso Di Montalcino often referred to as baby Brunello’s are sourced from the same defined area as Brunello Di Montalcino. The main difference between the two is the aging process! Typical a Rosso Di Montalcino must be aged in barrel and bottle for a total of 12 Months compared to 36 Months for Brunello Di Montalcino. In this case the fruit was sourced from estate vineyards on the southern hills of Montalcino, then the wine was aged in ...