Castello Banfi Wine Brochure

Castello Banfi crowns the summitof the first foothills rising from the plains

of the Tuscan Maremma.Born in the 9th century as Poggio alle Mura,the estate’s gentle western slopes lie between

the medieval hilltop town of Montalcinoand the Mediterranean Sea.

Our domain of 7,100 acres (2,900 hectares) is aconstellation of single vineyards of noble grapesideally suited to the terra and micro-climates.The wines express a profound respect of their

heritage; yet, have been perfected byour innovative skills.

Our estate-bottled wines are the consummation ofdecades of clonal and vinification research.

The fruits of our discoveries have been shared withItalian and World vintners to enhance wine as one

of nature’s most cherished foods.We are dedicated to the maximum natural

expression of Tuscany’s revered Brunello as well asnoble international varieties that we have crafted

into innovative and single vineyard wines.

NOBLE WINESExcelsuS Sant’Antimo DOC, SummuS Sant’Antimo DOC,Cum Laude Sant’Antimo DOC, Poggio all’Oro Brunello

di Montalcino DOCG Riserva, Poggio alle Mura Gran Cru

Brunello di Montalcino DOCG, Brunello di MontalcinoDOCG, Rosso di Montalcino DOC, Colvecchio Syrah

Sant’Antimo DOC, Tavernelle Cabernet Sauvignon

Sant’Antimo DOC, Mandrielle Merlot Sant’Antimo DOC,San Angelo Pinot Grigio Toscana IGT, SerenaSauvignon Blanc Sant’Antimo DOC, Fontanelle

Chardonnay Sant’Antimo DOC, FloruS Moscadello di

Montalcino DOC Late Harvest.

MONTALCINO, SEC. XII

EXCELSUSSANT’ANTIMO DOCMerlot, Cabernet Sauvignon

Cabernet SauvignonMerlot

GRAPE VARIETIESCabernet Sauvignon (60%), Merlot (40%).

PRODUCTION AREAEstate vineyards, on the southern hills of Montalcino.Altitude: Merlot: 560 feet above sea level, CabernetSauvignon: 720 feet above sea level.Position: Hillside.

SOIL TYPEMerlot: yellowish brown color, sandy topsoil,calcareous with round stone; Cabernet Sauvignon:light olive brown color, clay calcareous topsoil.

TRELLISING SYSTEMCordone speronato (Spurred cordon).

VINE DENSITY850 vines/acre.

PRODUCTION TECHNIQUEProduced only in favorable vintages. The twovarieties are vinified separately with variablemaceration between 8 (Merlot) and 18 (Cabernet)days. Alcoholic fermentation is followed bymalolactic fermentation which takes placein barriques in temperature controlled areas.The wine is aged at a controlled temperatureof 59°F. The varieties age separately in French oakbarriques for 12-14 months and then are blendedand aged as a cuvée for the following 8-10 months.Bottle-aging follows for 6 months.

DESCRIPTIONColor: intense ruby red with garnet tones.Bouquet: rich and ample. The complementaryvarietal characteristics of the Cabernet and Merlotenhance each other in an extremely complex wine.Taste: full and round with a framework of veryfine wood.

FOOD PAIRINGSLong aging wine.Perfect with red meat and aged cheeses.

First vintage produced: 1993.Alcohol content: 13% vol.Serving temperature: 64°F.

750ml - 1.5L

Cabernet SauvignonSangioveseSyrah

SUMMUSSANT’ANTIMO DOCSangiovese, Cabernet

Sauvignon, Syrah

GRAPE VARIETIESSangiovese – clones from estate selection – (40%),Cabernet Sauvignon (40%), Syrah (20%).PRODUCTION AREAEstate vineyards, on the southern hills of Montalcino.Altitude: Sangiovese: 820 feet above sea level,Cabernet Sauvignon: 420 feet above sea level,Syrah: 400 feet above sea level.Position: Hillside.SOIL TYPESangiovese: yellowish brown color, sandy topsoil,calcareous with round stone; Cabernet Sauvignon:light olive brown color, limestone with graveland pebbles; Syrah: light olive brown color, claycalcareous topsoil.TRELLISING SYSTEMCordone speronato (Spurred cordon).VINE DENSITYSangiovese: 1,660 vines/acre; Cabernet Sauvignon850 vines/acre; Syrah 850 vines/acre.PRODUCTION TECHNIQUEThe 3 varieties are vinified separately with variablemacerations from 10 to 18 days. After alcoholicfermentation, the individual varietial wines, aretransferred to French oak barriques where they areaged separately for 12-14 months. Subsequently, theyare blended and the wood-aging continues for anadditional 10-12 months. Bottle-aging follows for6 months.DESCRIPTIONColor: very intense ruby red.Bouquet: rich and ample where the complementaryvarietal characters of Cabernet and Syrah createan explosion of sensations.Taste: full, powerful, muscular, but balanced.Great finish.FOOD PAIRINGSWine with long aging potential, which accompaniesimportant red meat dishes and aged cheeseselegantly.First vintage produced: 1985.Alcohol content: 13% vol.Serving temperature: 64°F.

750ml - 3L - 5L

CUM LAUDE

SANT’ANTIMO DOCCabernet Sauvignon, Merlot,

Sangiovese, Syrah

Cabernet SauvignonMerlot

SangioveseSyrah

GRAPE VARIETIESCabernet Sauvignon (30%), Merlot (30%), Sangiovese(25%), Syrah (15%).PRODUCTION AREAEstate vineyards, in the southern hills of Montalcino.Altitude: Cabernet Sauvignon: 720 feet above sea level;Merlot: 560 feet above sea level; Sangiovese: 750 feetabove sea level; Syrah: 400 feet above sea level.Position: Hillside.SOIL TYPECabernet Sauvignon: light olive brown color, claytopsoil, calcareous; Merlot: yellowish brown color,sandy topsoil, calcareous with abundant roundedstone; Sangiovese: yellowish brown color, sandytopsoil, calcareous with abundant rounded stone;Syrah: light olive brown color, clay topsoil, calcareous.TRELLISING SYSTEMCordone speronato (Spurred cordon).VINE DENSITY1,700 vines/acre.PRODUCTION TECHNIQUEThe four varieties are vinified separately with a coldmaceration (57°F) prior to fermentation for 2 days.Maceration at 72°F follows until the 2 last days ofalcoholic fermentation when the temperature isbrought up to 81°F. After the alcoholic fermentation,the wines are separately racked into barriqueswhere malolactic fermentation takes place andwhere they age for approximately 6-8 months.The cuvée is made and then aged an additional6-8 months, completed by 6 months of bottle-aging.DESCRIPTIONColor: very intense ruby red.Bouquet: complex with blackberry notes, plum jam,cherries and licorice, with black olive and tobaccosensations.Taste: powerful body, wide and soft tannins thanksto the good ripening in the vineyard.FOOD PAIRINGSPerfect with bean soups, grilled meat and mediumaged cheese.First vintage produced: 1999.Alcohol content: 13% vol.Serving temperature: 64°F.750ml - 1.5L

POGGIO ALL’ORO

SINGLE VINEYARD

BRUNELLO DI MONTALCINO

DOCG RISERVA

Sangiovese

GRAPE VARIETIES100% Sangiovese, estate clonal selection.

PRODUCTION AREA“Poggio all’Oro” translated as “Golden Knoll” is asingle vineyard, particularly noted for its favorablemicroclimate, on the southern slopes of Montalcino.Altitude: 820 feet above sea level.Position: Hillside.

SOIL TYPELight olive brown color, fine lime topsoil, verycalcareous and rocky.



PRODUCTION TECHNIQUEProduced only in excellent vintages based on ameticulous selection of the harvested grapes.Temperature controlled maceration for 12-14 days.Released in the 6th year after harvest, Poggio all’Orois aged for a minimum of 5 years, including at least30 months in French oak barriques.

DESCRIPTIONColor: intense ruby red with garnet reflections,which show after long aging.Bouquet: intense, enveloping, fruity and spicywith tobacco, violet, and chocolate notes.Taste: full, velvety, appropriately tannic, with hints ofplums and cherries.

FOOD PAIRINGSSuperb accompaniment to red meats, game and agedcheeses. Long aging potential.

First vintage produced: 1985.Alcohol content: 13.5% vol.Serving temperature: 64°F.

750ml - 1.5L - 3L

Sangiovese

GRAPE VARIETIES100% Sangiovese, from estate selected clones.

PRODUCTION AREADedicated vineyards sloping down from the historicPoggio alle Mura Castle crowning our estate.We chose this patch of land, particularly suitedto grow Sangiovese for Brunello, to plant the firstvineyard resulting from over three decades ofresearch to isolate the optimal selection of clones toproduce consistently outstanding Brunello diMontalcino. The vines were planted in 1992.Altitude: 690-720 feet above sea level.Position: Hillside.

SOIL TYPEYellowish brown color, sandy topsoil, coarse,calcareous; substract of sea sediment originatingfrom the Pliocene age. Abundant rounded rocks.


VINE DENSITY1,700 vines/acre.

PRODUCTION TECHNIQUEThe grape harvest is followed by a macerationof 12-13 days. Alcoholic fermentation takes place intemperature-controlled stainless steel tanks (81-84°F).Released in the 5th year after harvest, Poggio alleMura is aged for 4 years, including at least 2 yearsin 90% French oak barriques and 10% Slavonianoak casks.

DESCRIPTIONColor: mauve red, intense and very deep.Bouquet: complex, but immediately captivating,fresh and sweet; with essences of plum, cherry,blackberry and raspberry jam combined with hintsof chocolate, cigar box, vanilla and licorice.Taste: muscular and toned, surprising combinationof power and softness, with sweet and gentle tannins.

FOOD PAIRINGSIdeal accompaniment to red meat, savory game, andaged cheeses. A wine for meditative contemplation,capable of long-term aging.

First vintage produced: 1997.Alcohol content: 13.4% vol.Serving temperature: 64°F.

750ml - 3L

POGGIO ALLE MURA

GRAN CRU


DOCG


DOCG

Sangiovese

GRAPE VARIETY100% Sangiovese, from select clones.

PRODUCTION AREAEstate vineyards in the southern hills of Montalcino.Altitude: 690-720 feet above sea level.Position: Hillside.

SOIL TYPEYellowish brown color, calcareous sandy topsoilwith abundant rounded stone.


VINE DENSITYFrom 971 to 1,781 vines/acre.

PRODUCTION TECHNIQUEThe meticulous grape selection (yield not exceeding2.4 tons/acre) is followed by vinification with skincontact for 10-12 days. Released in the 5th year afterharvest, the wine is aged for a minimum of 4 years,including 2 years in oak barrels of various sizes,mainly 350-liter French oak barriques, and in part also60 and 120 hl Slavonian oak casks.

DESCRIPTIONColor: intense ruby red with garnet reflections.Bouquet: ethereal, violet, vanilla with hints of licorice.Taste: full, soft, velvety and intense, with sensationsof liquorice, spices and cherry notes.

FOOD PAIRINGSThis wine is particularly suited to accompany redmeats and cheeses.


750ml - 1.5L - 3L - 5L

ROSSO DI MONTALCINO

DOC

Sangiovese

GRAPE VARIETY100% Sangiovese, from select clones.

PRODUCTION AREAEstate vineyards in the southern hills of Montalcino.Altitude: 330 feet above sea level.Position: Hillside.

SOIL TYPELight olive brown color, calcareous topsoil withpresence of rocks.


VINE DENSITY1,663 vines/acre.

PRODUCTION TECHNIQUEThe selected grapes are vinified with an averagemaceration of 7-10 days. It then undergoes an agingperiod of 10-12 months, partially in French oakbarriques and partially in large Slavonian oakbarrels, followed by an additional 6 months inbottle before release.

DESCRIPTIONColor: intense ruby red with violet reflections.Bouquet: intense, fresh, fruity with typical varietalcharacteristics of violet, cherry, plum.Taste: gentle, full, soft, with surprising length.

FOOD PAIRINGSIdeal match with game and medium-aged cheese.The remarkable structure allows a good aging.


750ml - 1.5L

COLVECCHIO

SANT’ANTIMO DOCSyrah

Syrah

GRAPE VARIETY100% Syrah.

PRODUCTION AREAEstate vineyards, in the southern hills of Montalcino.Altitude: 620 feet above sea level.Position: Hillside.

SOIL TYPELight olive brown color, very calcareous topsoil.



PRODUCTION TECHNIQUEA 2 to 3-day cold maceration is followed byfermentation at a maximum temperature of 77°F.Aging in French oak barriques for 12-14 months,followed by approximately 12 months of bottle-aging.

DESCRIPTIONColor: intense, ruby red with mauve reflections.Bouquet: varietal, recalls wild berries, clovesand white pepper.Taste: velvety, full and very harmonious. The greatroundness is due to a rather limited acidity anda mature, not aggressive, tannin structure.

FOOD PAIRINGSVery interesting alternative to the great red winesproduced with more traditional grape varieties.It matches ideally with full-flavored dishes,in particular red meat and game.


750ml

TAVERNELLE

SANT’ANTIMO DOCCabernet Sauvignon

Cabernet Sauvignon

GRAPE VARIETY100% Cabernet Sauvignon.

PRODUCTION AREAEstate vineyards near the hamlet of Tavernelle,in the southern hills of Montalcino.Altitude: 980 feet above level.Position: Hillside.

SOIL TYPEYellowish brown color, clay topsoil, slightlycalcareous.



PRODUCTION TECHNIQUEAverage maceration of 12-15 days with a temperaturecycle starting a 53°F and ending at 77°F.Malolactic fermentation takes place in barriques, intemperature controlled rooms. Aging in French oakbarriques for 14-18 months follows, concluded by anappropriate bottle-aging of approximately 12 months.

DESCRIPTIONColor: intense, deep ruby red.Bouquet: very rich and complex, with fresh notes ofsmall berries and pipe tobacco, coffee and licorice.Taste: Muscular but silky, powerful but gentle.Intense and persistent in the finish with notes of redberries.

FOOD PAIRINGSWine with outstanding aging potential. It marriesperfectly with all red meat and aged cheeses.


750ml

MANDRIELLE

SANT’ANTIMO DOCMerlot

Merlot

GRAPE VARIETY100% Merlot.


SOIL TYPELight olive brown color, calcareous topsoilwith rocks.



PRODUCTION TECHNIQUEVinification includes a cold maceration of 2-3 daysprior the fermentation at a maximum temperatureof 77°F. Aging in French oak barriques lasts 12-14months, followed by at least 6 more monthsof bottle-aging before release.

DESCRIPTIONColor: intense ruby red with purple hues.Bouquet: fruity, fresh with cassis and plum notes,spicy.Taste: full and vigorous, characterized by an idealtannin structure which allows for long aging.

FOOD PAIRINGSExcellent accompaniment for first and secondcourse dishes and medium aged cheeses.


750ml

SAN ANGELO

TOSCANA IGTPinot Grigio

Pinot Grigio

GRAPE VARIETY100% Tuscan Pinot Grigio.

PRODUCTION AREAEstate vineyards, in the southern hills of Montalcino.Altitude: 980 feet above sea level.Position: Hillside.

SOIL TYPEYellowish brown, clay topsoil, slightly calcareous.



PRODUCTION TECHNIQUESelective grape harvest. The temperature-controlledfermentation (59-64°F) of the free-run juiceis immediately followed by storage at a lowtemperature, which leaves a small and naturaleffervescence. A few months after the harvest, beforethe year ends, bottling takes place.

DESCRIPTIONColor: light straw yellow.Bouquet: very fresh and fruity with pear, banana,peach, anise and honey notes.Taste: Tuscan warmth gives rich, full, round and verypersistent body.

FOOD PAIRINGSExcellent as aperitif or as an accompaniment to lightdishes and fish.

First vintage produced: 1982Alcohol content: 12.5% volServing temperature: 54°F.

750ml

SERENA

SANT’ANTIMO DOCSauvignon Blanc

Sauvignon Blanc

GRAPE VARIETY100% Sauvignon Blanc.


SOIL TYPELight olive brown color, very calcareous topsoil.



PRODUCTION TECHNIQUEThe selected grapes are harvested relatively earlyin the season, and are cooled before pressing.Only the free-run juice is extracted from the pressand, once it is decanted at a low temperatureand clarified, it is transferred to barriques wherealcoholic fermentation takes place. The wine restson fine lees partially in French oak barriques for 5-6months. Before release bottle-aging follows for 8-10months.

DESCRIPTIONColor: straw yellow.Bouquet: intense varietal fragrances of grapefruit andpeach integrated with the spicy notes of the barrique.Taste: full, fleshy, soft, long.

FOOD PAIRINGSThis wine accompanies first courses, white meatsand sea food.

First vintage produced: 1989.Alcohol content: 12.5% vol.Serving temperature: 54-57°F.

750ml

FONTANELLE

SANT’ANTIMO DOCChardonnay

Chardonnay

GRAPE VARIETY100% Chardonnay.


SOIL TYPELight olive brown color, sandy topsoil,very calcareous.



PRODUCTION TECHNIQUEThe whole grape bunches are chilled to 47-50°Fprior to pressing and destemming. The free-runjuice is then separated and clarified over 48 hoursby cold sedimentation, and only the clear mustis racked into barriques and inoculated with yeastfor the alcoholic fermentation. After fermentation,the room temperature is lowered to 50°F to avoidthe beginning of malolactic fermentation.The wine rests on fine lees partially in French oakbarriques for 5-6 months with a weekly stirring ofthe lees. Before release bottle-aging follows for 8-10months.

DESCRIPTIONColor: straw yellow with light golden reflections.Bouquet: intense, fruity with varietal notes and spicy,vanilla hints.Taste: soft, dry with ample sensations of apple,peach and apricot framed by very fine wood.

FOOD PAIRINGSA wine for the entire meal. Ideal with first coursesbased on fish and meat. Good aging potential.


750ml

Moscadello

FLORUSMOSCADELLO

DI MONTALCINO DOCLATE HARVEST

GRAPE VARIETY100% Moscadello.


SOIL TYPELight olive brown color, clay topsoil, very calcareous.



PRODUCTION TECHNIQUEThe wine is produced from grapes that naturally dryon the vine until mid-October and beyond.The raisined grapes are crushed and pressed; thejuice is slowly fermented at 59°F for several monthsuntil 14-15% alcohol is reached. Part of the wine isaged for 1 year in French oak barriques. Anadequate bottle-aging period follows.

DESCRIPTIONColor: intense and deep yellow with obvious goldenreflections.Bouquet: varietal, elegant, harmonious with hintsof exotic fruit, raisins and honey.Taste: sweet, ample, warm, very long finish.

FOOD PAIRINGSExcellent accompaniment with biscotti and aged,ripe cheese.


500ml

11 consecutive years“Italy's Premier Vineyard Estate”

(Vinitaly)�

“It took two winemaking brothers from Long Island,N.Y., John and Harry Mariani, to raise (Brunello di

Montalcino) to fame... Thanks to their efforts, the qualityand reputation of the local wine whooshed upward.

Brunello became one of the top Italian wines,and Americans and Italians took notice."

TIME Magazine�

“A charming and elegant restaurant in one of Italy's loveliest 13Cvineyard castles; the cuisine is imaginative with top-quality service."

Michelin Guide�

“First Winery in the World to be Awarded InternationalRecognition for Exceptional Environmental, Ethicaland Social Responsibility (ISO 14001 and SA8000)& International Leader in Customer Satisfaction

(ISO 9001:2000)"

Dedicated to a Finer Wine World

Our Tuscan soul is embodied in all of our noblewines, crafted from the acclaimed Brunello andinternational grape varieties that are grown to

perfection in the ideal microclimate. The wines ofBanfi Tuscany beautifully express the endearingnative character of our region. Carefully craftedfrom healthy grapes grown in selected vineyards,

these wines are generous in fruit, soft in tannins andready to enjoy. They are our unique contribution to

the legacy of Tuscan wines.

TUSCAN WINESLe Rime Toscana IGT, Fumaio Toscana IGT,

CollePino Toscana IGT, Col di Sasso Toscana IGT,Centine Rosé Toscana IGT,

Centine Rosso Toscana IGT, Chianti Classico DOCG,Chianti Classico DOCG Riserva.

PIEDMONTESE WINESRosa Regale, Brachetto d’Acqui DOCG

LE RIME FUMAIO

TOSCANA IGT TOSCANA IGT

GRAPE VARIETIESChardonnay and Pinot Grigio.

PRODUCTION TECHNIQUEExclusive use of free-run juice to avoid color extractionfrom the skins. The temperature-controlledfermentation (59-61°F) is followed by a brief storagein stainless steel tanks and, finally, by an early bottlingto capture varietal freshness.

DESCRIPTIONColor: straw yellow with fresh green reflections.Bouquet: fruity, fragrant and harmonious.Taste: fresh, floral, full and appropriately acidic.

FOOD PAIRINGSIt accompanies fish dishes, fresh summer salads andlight first courses.

Alcohol content: 12% vol.Serving temperature: 54°F.

750ml

GRAPE VARIETIESSauvignon Blanc and Chardonnay.

PRODUCTION TECHNIQUEThe must is fermented at controlled temperature(59-61°F). To preserve the natural freshnessof the wine, malolactic fermentation is prevented.Bottling over the winter maintains a slightamount of natural effervescence from the alcoholicfermentation.

DESCRIPTIONColor: light straw yellow.Bouquet: ample, intensely fruity, fresh and varietal.Taste: full, harmonious and slightly acidic. Impressive,pleasant varietal freshness, synthesis of the twovarieties in the blend.

FOOD PAIRINGSAccompanies the entire meal and in particular mat-ches first courses and fresh fish dishes in generalsuperbly.

Alcohol content: 12.5% vol.Serving temperature: 54°F.

750ml

COL DI SASSO COLLEPINO


GRAPE VARIETIESSangiovese and Cabernet Sauvignon.

PRODUCTION TECHNIQUEGrape maceration for 6-8 days at a temperature of75-77°F. This enables a good color extraction withoutencumbering the tannin structure, while maintainingaromatic freshness. The wine is released afterappropriate bottle-aging.

DESCRIPTIONColor: ruby red, young, but intense.Bouquet: fresh, varietal, enriched with spicy notes.Taste: full and soft, balanced, easy-to-drink. Hints offresh berries.

FOOD PAIRINGS

It matches perfectly with first courses, white meatsand pastas.

Alcohol content: 12.5% vol.Serving temperature: 61-64°F.

750ml

GRAPE VARIETIESSangiovese and Merlot.

PRODUCTION TECHNIQUEGrape maceration for 7-8 days in stainless steel tanksat controlled temperatures between 75-77°F.After a malolactic fermentation, the wine agesin French oak barrels for approximately 2 months.

DESCRIPTIONColor: ruby red, young but intense.Bouquet: fresh, fruit-forward, with intense red-currant,raspberry and plum notes.Taste: full fruit flavors with soft, sweet tannins. Nicefinish.

FOOD PAIRINGSIdeal with first courses, as well as red and white meats.Middle aged cheeses.


750ml - 1.5L - 5L

CENTINE ROSÉ CENTINE ROSSO


GRAPE VARIETIESSangiovese, Merlot and Cabernet Sauvignon.

PRODUCTION TECHNIQUEThe grapes are vinified with a brief maceration (7 days).When the alcoholic and malolactic fermentation arecompleted, the wine is aged for a short period in Frenchoak barriques and bottled in the spring subsequent tothe harvest. An appropriate bottle-aging follows.

DESCRIPTIONColor: intense ruby red with youthful hints.Bouquet: intense and spicy in which the Tuscancharacter of the Sangiovese is perfectly married withthe international character of the Cabernet and Merlot.Taste: gentle approach, soft, easy-to-drink. Hints of redberries and plums.

FOOD PAIRINGS

Roasts, game, pastas and medium aged cheese.


750ml - 5L

GRAPE VARIETIESSangiovese, Merlot and Cabernet Sauvignon.

PRODUCTION TECHNIQUEThe grapes are vinified for 14 days, with brief skincontact, in stainless steel tanks at 64°F.

DESCRIPTIONColor: intense pink.Bouquet: fresh with hints of woodland berries.Taste: dry, with rich berry flavors; well structured,with a long crisp, clean finish.

FOOD PAIRINGSIdeal as an aperitif, it pairs perfectly with first courses,fish, poultry, and fresh cheeses.


750ml

CHIANTI CLASSICO

DOCG

GRAPE VARIETIESAlmost exclusively Sangiovese.

PRODUCTION TECHNIQUEThe alcoholic fermentation with a medium periodof maceration is followed by at least 2 years of aging,of which a minimum of 12 months is in Slavonian oakbarrels (60-120 hl). The wine concludes its evolutionwith at least 6 months of bottle-aging.

DESCRIPTIONColor: mauve red.Bouquet: intense with sensations of vanilla, licoriceand chocolate.Taste: round, spicy, elegant and well structured.

FOOD PAIRINGSIt superbly accompanies meat dishes, pastas andtypical Tuscan cuisine.


CHIANTI CLASSICO DOCG

RISERVA

750ml

GRAPE VARIETIESTraditional varieties of Chianti Classico with anabsolute predominance of Sangiovese.

PRODUCTION TECHNIQUEThe fermentation takes place with a traditional skincontact of 8-10 days. A short wood aging in largecasks of French oak follows. Bottling is carried outin the summer subsequent to the harvest.

DESCRIPTIONColor: ruby red.Bouquet: intense with varietal notes of cherry, plumand violet.Taste: fresh, balanced, typical.

FOOD PAIRINGS

A wine for every dish, matches meat dishes superbly.

Alcohol content: 12.5 % vol.Serving temperature: 64°F.

750ml

ROSA REGALEBRACHETTO D’ACQUI DOCG

187ml - 375ml - 750ml - 1.5L

PRODUCTION ZONEVinified from Brachetto grapes grown in the single vineyard “La Rosa”estate, distinguished for its nearly white soil and located in the townof Acqui Terme, the very heart of the historic area of Brachetto, Italy’ssmallest DOCG zone.

GRAPE VARIETIESBrachetto d’Acqui (100%).

PRODUCTION TECHNIQUEMaceration of the red grapes is sustained for 4-5 days at low temperature,allowing for the development of characteristic color and aroma. Followingfrequent immersion of the cap to integrate the complexity of the skins withthe pulp and juice, the wine is filtered and stored at 32°F.

DESCRIPTIONColor: ruby red. Lively rose froth with a persistent perlage.Bouquet: intense, aromatic, varietal with hints of Bulgarian rose.Taste: soft and elegant with a touch of strawberry, raspberry, and almond.

FOOD PAIRINGSThis wine is particularly suited with fresh berries and chocolates, but alsomakes a unique and festive aperitif.

Alcohol content: 7% vol.Serving temperature: 46-50°F.

In harmony with our winemaking passion, thebounty of our Tuscan harvest extends to additional

specialities: Castello Banfi Grappa di Brunelloand Acquavite di Moscato, Salsa Etrusca,

and our award winning Extra Vergine Olive Oilmade from olives grown in our ancient groves

surrounding Castello Banfi.

THE PRODUCTSExtra Vergine Olive Oil, Salsa Etrusca,

Grappa di Brunello, Acquavite di Moscato.

SPECIALTIES

SPECIALTIES

OLIVE OIL

EXTRA VERGINEPRODUCTION AREAEstate olive groves in the rocky southern hillsof Montalcino.

OLIVE VARIETIESFrantoio, in addition to small percentages of varietiessuch as Leccino, Olivastra di Montalcino, Moraiolo,Ascolana Tenera.

PRODUCTION TECHNIQUEThe harvest is carried out by hand stripping the olivesduring the first weeks of November. The olives arepressed within 24 hours of the harvest. The oil is“cold” extracted. It is stored in stainless steel tanks,filtered and then bottled.

DESCRIPTIONColor: from green to golden yellow accordingto the year.Bouquet: fruity, intense and persistent with hintsof freshly mown grass, artichoke.Taste: medium spicy with variable dry finish,according to the year.

FOOD PAIRINGSIdeal as a condiment. To fully appreciate its taste,we recommend using it on toasted bread, traditionallyknown as “bruschetta”.

Total acidity: 0.3%.

500ml500ml

PRODUCTION AREASelected Banfi vineyards in the southern hillsof Montalcino.

GRAPE VARIETYSangiovese for Brunello, from estate selected clones.

PRODUCTION TECHNIQUEThe fermented pomace of Sangiovese for Brunellois lightly pressed and then undergoes a classic doubledistillation under continuous vapor stream.The quality of the pomace and the careful productionmethod allow the finished grappa to maintain thefragrant and unique characteristics of the Sangiovesegrape and the wine it produces.

Alcohol content: 45% vol.

GRAPPA DI BRUNELLOSALSA ETRUSCA

PRODUCTION AREAEstate vineyards in the southern hills of Montalcino.

GRAPE VARIETIESVariable percentages of traditional Montalcino whitegrape varieties: Moscadello and Trebbiano.

PRODUCTION TECHNIQUEThe late harvested grapes are pressed. The filteredjuice is simmered, reduced then cooled and transferredto wood barrels (4-6 months).In this period, the transformation process begins.Subsequently, a progressive racking takes place intobarrels of decreasing capacities (from 60 to 25 liters)and of different wood (oak, chestnut, cherry, ash,mulberry) until the last 25-liter barrel is topped off, outof which, at the end of maturation, the salsa balsamicais taken. The aging lasts for approximately 12 years.

DESCRIPTIONColor: dark brown, strong and lucent.Bouquet: complex, spicy, brings forth a pleasant andharmonious acidity.Taste: typical, with great sweet-sour balance.

FOOD PAIRINGSExcellent condiment for risotto dishes, particularlysuited for the preparation of white and red meat,grilled or baked fish, on omelets and sweet-sour dis-hes. Thanks to its special flavor it can also be used indesserts, sprinkled on fresh berries or vanilla ice cream.

Total acidity: 69%.

150ml 750ml

SPECIALTIES

PRODUCTION AREASelect estate vineyards, in the southern hillsof Montalcino.

SELECTED GRAPE100% Moscato.

PRODUCTION TECHNIQUEOur Moscato grapes are hand harvested, softlypressed and undergo a temperature-controlledfermentation. The young wine is then distilled bya discontinuous Bain-Marie method under vaccuum,at low temperature, allowing the finished distillateto expresse the aromatic flavors and delicate balanceof the Moscato grape and the wine it produces.

Alcohol content: 40% vol.

750ml

ACQUAVITE DI MOSCATO

Our 19th century sparkling wine cellars andvineyards in Piemonte are named VIGNE REGALI,

our Royal Vines. In the cooler climate ofnorthwestern Italy, we craft traditional wines of

outstanding quality: PRINCIPESSA GAVIA Perlanteand Gavi capture the crisp, luscious fruit of our

classic Cortese grapes. ROSA REGALE is a uniquelydelicious and festively produced red sparkling winewith a royal perlage. BANFI BRUT is our metodo

classico sparkling wine.

THE PRODUCTSBanfi Brut Metodo Tradizionale Classico,

Principessa Perlante Gavi DOCG,Principessa Gavia Gavi DOCG,L’Ardì Dolcetto d’Acqui DOC,

Rosa Regale Brachetto D’Acqui Spumante DOCG,(for detailed description please refer to the Banfi section)

BANFI BRUTMETODO TRADIZIONALE CLASSICO

750ml

PRODUCTION AREAVinified at Vigne Regali estate cellars in Strevi, where theMetodo Classico sparkling wine has been crafted since 1860.

GRAPE VARIETIESTraditional cuvée of: Pinot Noir from Oltrepò Pavese, PinotBlanc from Alto Adige, Chardonnay from Alto Adige.

PRODUCTION TECHNIQUEThe fermentation takes place in the bottle according to theclassic Methode Champenoise. Yeast contact is extended forat least 24 months. Traditional hand riddling (remuage) for3 years on pupitres and dégorgement à la glace followappropriate bottle rest.

DESCRIPTIONColor: pale straw, with delicate and persistent perlage.Bouquet: intense and fragrant.Taste: refreshing, crisp, with gentle acidity, harmonious,and well balanced. Flavorful with a dry finish.

FOOD PAIRINGSIdeal as an aperitif; also an excellent match with seafoodhors d’oeuvres and first courses. It marries particularly wellwith shellfish.


PRINCIPESSA PERLANTE

GAVI DOCG

750ml

PRODUCTION AREAGrown at the Principessa Gavia single vineyard estate,located in the classic Gavi zone of Novi Ligure.

GRAPE VARIETIES100% Cortese.

PRODUCTION TECHNIQUEThe clean must from first pressing is fermented off theskins at a controlled temperature of 64°F and then cooledat 32°F during the last part of alcoholicfermentation. The storage at low temperature conveys aslight natural effervescence to the wine.

DESCRIPTIONColor: pale straw.Bouquet: intense, fruity, with hints of pineapple and apple.Taste: crisp, with gentle acidity and a balanced finish.

FOOD PAIRINGSAn aperitif wine, excellent with hors d’oeuvres and fishdishes in general, but particularly well suited to shellfish.


750ml

PRODUCTION AREAGrown at the Principessa Gavia single vineyard estate,located in the classic Gavi zone of Novi Ligure.

GRAPE VARIETIES100% Cortese.

PRODUCTION TECHNIQUEFollowing a rigorous selection of Cortese grapes andvinified according to the latest techniques, the clean must isgently pressed and fermented at a controlled temperatureof 64°F for 20 days before the new wine is clarified.

DESCRIPTIONColor: pale straw.Bouquet: full, round and lush, with hints of apple and pear.Taste: well balanced, with gentle acidity and a delicate, dryfinish.

FOOD PAIRINGSAn aperitif wine, excellent with hors d’oeuvres and seafoodin general.


PRINCIPESSA GAVIA

GAVI DOCG

L’ARDÌ

DOLCETTO D’ACQUI DOC

750ml

PRODUCTION AREAGrown in the vineyards of the historic Dolcetto d’Acqui area.

GRAPE VARIETIESDolcetto d’Acqui 100%.

PRODUCTION TECHNIQUETraditional maceration (5-7 days) with skin contact, followedby racking and gentlepressing of the must. The fermentationtakes place in temperature-controlled stainless steel tanks.

DESCRIPTIONColor: ruby red.Bouquet: balanced, harmonious, gentle.Taste: flavourful with varietal characteristics and a typical dryfinish, with hints of ripe cherry.

FOOD PAIRINGSTraditionally matched with the typical dishes of Piemontesecuisine, it is also an ideal companion to a wide range offoods. Best enjoyed in its youth.

Alcohol content: 12-12.5% vol. according to the season.Serving temperature: 61-64°F.

Castello Banfi Wine Brochure

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