Castello Banfi estate in the southern part of Montalcino. Clay topsoil, very calcareous.
The grapes remain on the vines late into the season to dry naturally and concentrate their fruit sugars.
Pressing is followed by slow fermentation at low temperatures (59˚F) for several months until 14-15%
alcohol content is reached. A small portion of the wine is aged for one year in barriques of French oak and then blended with the balance in stainless steel before bottling and release.
Color: Intense, rich-golden.
Bouquet: Elegant, harmonious with hints of apricot, honeysuckle, raisins, and honey.
Taste: Unctuous, with dried-apricot, raisin, and honey flavors. Subtly sweet. Finishes with nuances of almond and honey.
An extraordinary accompaniment to desserts or savory appetizers.