Castello Banfi estate in the southern part of Montalcino. The soil here 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.