Sangiovese from a combination of clones selected internally
since 1982.
A Brunello born from the estate's vineyards, which zoning studies,
begun in 1980, identified as the most suitable for
Sangiovese.
A rainy and cold year, the meticulous selection of grapes in the vineyard was crucial, along with the defoliation process, which
allowed the grapes good ventilation. Furthermore, harvesting in the same
vineyard often took place in two separate passes.
The care taken in the vineyard continued in the cellar, where our
selection systems allowed us to process only the best grapes.
A very short post-fermentation maceration also prevented
the extraction of unripe tannins.
The result is an elegant and balanced Brunello, with good
persistence, complex and sweet aromas, and a substantial yet
soft structure accompanied by good acidity.
A long-aging wine that pairs excellently with rich, structured dishes
such as braised meat and wild boar cacciatore, but also
with particularly savory gastronomic products such as aged cheeses or
cured meats. Its complexity also makes it suitable as a
meditation wine.

Soil: Sandy clay with rounded pebbles
Training system: Spurred cordon - Banfi bush vine
Plant density: 4,400 - 5,500 vines/ha.
Yield per hectare: 60 q/ha.
Fermentation: Temperature-controlled (27-29°C) in
combination steel and French oak Horizon vats
Aging: 30% in 60 and 90 hl French oak barrels. and
70% in 350-liter French oak barrels.
Alcohol: 14%
Suggested serving temperature: 16-18°C
First vintage produced: 1997