Castello Banfi's estate located in the southern part of Montalcino. The soil is calcareous and well-drained.
Whole grape bunches are chilled to 47-50˚F prior to pressing and destemming. The free-run juice is separated and clarified. The clear must is then racked, 75% into barriques of French oak, 25% into stainless steel, and yeast is added to start fermentation. The wine in barrique is aged on the lees for 5-6 months, with weekly stirring; it is then blended with the balance and aged for an additional 8 to 10 months before release.
Bouquet: Hints of tropical fruit and vanilla beans.
Taste: Elegant and dry, with hints of apple, peach and apricot.
Perfect with white meat, grilled fish, and pasta.
Additional Notes pair this wine with the following recipes by chef nick stellino: Parisa's Scallops