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2007 Castello Banfi Brunello di Montalcino

Categories: Red Wine 'Tuscan

CELLAR: Castello Banfi


Castello Banfi - Brunello di Montalcino DOCG2004

Brunello di Montalcino DOCG

 

PRODUCTION AREA
170 acres of estate vineyards in the hills of the southern slopes of Montalcino.
Altitude: 220 meters s.l.m.
Position: Hillside.

SOIL TYPE
Yellowish brown, sandy topsoil, limestone with abundant rounded.

VARIETY clerical
100% Sangiovese from internal selection.

SYSTEM: cordon.
DENSITY 'PLANT: from 2,400 to 4,400 plants / ha.
YIELD PER HECTARE: 65 q.li / ha.

PRODUCTION TECHNIQUE
The meticulous Grape selection follows the vinification with maceration on the skins lasts about 10-12 days. The wine is aged for two years to 50% in oak barrels (from 60-120 hl) and 50% in French oak barrels (3.5 hl), during which time you make thorough checks, up to 'aging in the bottle that lasts for 8-12 months.

TASTING
Colour: red rubino with garnet reflections
Bouquet: ethereal, with a large bouquet, slightly vanilla.
Taste: full, soft, velvety and intense, with hints of licorice, Spices and a hint of tar.

WINEMAKER'S COMMENT
A classic production Banfi in Montalcino. Sangiovese grapes from the fruit of clonal selection is carried out on the farm in large barrels and aged in French oak barrels, which is a rare example of a perfect synthesis between tradition and modernity wine. Elegant and powerful, it is enjoyable now and at the same time suitable for long aging.

SERVING SUGGESTIONS
And 'particularly suitable to accompany red meats, game and aged cheeses. Wine ages well.

First produced: 1978
Alcohol content: 13 to 13.5% vol. based on the seasonal course

Technical
2004 Brunello di Montalcino DOCG

100% Sangiovese grapes used
 

Seasonal Course Riding the months of August and September there were heavy rains that have somehow interrupted what the hot and dry start to the season had to discern how a vintage of great quality. The rains have hampered the harvest operations, however, without affecting the status of the plant vineyards. This was made possible thanks to the earliness of the harvest and especially thanks to the structure of our systems. Our vineyards in fact, presenting ample space between rows allowed for a good circulation of air flows away from putting the grapes in the risk of mold.

Harvest
from mid-September to mid October Bottling
April 2006


Fermentation
Method: temperature-controlled fermentation in stainless steel vats (27-29 ° C) with a maceration average 10 to 12 days. Malolactic fermentation in barrels. The wine is aged in wood (50% oak barrels and 50% French oak barrels) for a period of 24 months.
Technical

Brix: 23 Alcohol content (%): 13.1%
pH: 3.51 Total dry extract (g / lt.): 30.5
Color Intensity: 0.95 Collage: Bentonite
ACIDITY '(g / lt.) Total: Volatile:
5,28 0,55
  SO2 (mg / lt.) Total: Free:
133 35
Winemaker comments: The end of ripening period presented lower than normal temperatures allowing you to keep a greater freshness, appreciable in the flavor profile, and a higher acidity, which has proved very useful during the aging in wood for a correct development of the profile aromatic.
Organoleptic Comments: Deep red color with nuances grenades. The nose you immediately feel a sweet aroma with a hint of tobacco that integrates well with the fruity aromas of plum and maraschino cherry. It 'also a hint of leather. The structure is characterized by ripe tannins and important though not aggressive. Long finish.