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 over 48 hours by cold sedimentation, and only the clear must is inoculated with yeast for the alcoholic fermentation and racked into barriques. The wine is aged on the lees in barriques for 7 months, with weekly stirring. It is then bottled and aged for an additional 8 to 10 months.
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