Banfi
Banfi Brunello di Montalcino Poggio All'Oro Riserva 2016
Other years:
2015| Denomination | Brunello di Montalcino DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | In wood with 3.5-hl Allier, Chers and Tronçais oak barriques for 30 months. |
| Other years | 2015 |
Description
This wine is always superior to the average of the estate's vineyards, but in vintages like this one, it is really amazing!
Awards
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2016
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2016
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2016
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2016
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2016
4Italian Sommelier Association (AIS) guide
-
2016
94/100
Wine spectator is the most influential wine guide on the internet.
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1978
- Oenologist: Staff aziendale
- Bottles produced: 10.000.000
- Hectares: 850
Later John and Harry Mariani, Giovanni's sons, decided to combine distribution with their own production and founded a winery in 1978 in Tuscany on the rolling hills of Montalcino. Thus Banfi was born.
Banfi's vital heart beats in the 2830 hectares of the Castello Banfi estate, one third of which is planted with vines and the remainder with olive groves, orchards and woodland. The main grape variety is Sangiovese, but there is also room for the international Merlot, Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc.
Each cultivated according to a careful study of the territory and microclimatic conditions not only of Montalcino, but also of the Bolgheri and Chianti areas where Banfi has over time extended its vineyards.
Banfi's production has always been based on the search for product quality and excellence both in the vineyard and in the cellar. From the outset, numerous studies were conducted on Sangiovese clones to find the best clonal variants, capable of expressing all the complexity of this extraordinary grape variety. Of the 650 clones originally identified, fifteen were selected, and since 1992, each new planting has included 3 or 4 different clones that complement each other.
Research was also conducted on the wood of the more than 7000 barriques in which the company's great red wines rest. The French oak, chosen for ageing, is seasoned and toasted directly on the estate. There was also no lack of innovation in the wine cellar, where the grapes, rigorously selected by hand, ferment in composite vats that maximise the qualities of wood and steel together. Read more
| Name | Banfi Brunello di Montalcino Poggio All'Oro Riserva 2016 |
|---|---|
| Type | Red green still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Banfi |
| Origin | Montalcino (Siena). |
| Climate | The climatic course of the vintage is a textbook example of winegrowing. All the phenological phases of the vine took place in the optimal period and under optimal climatic conditions. A rainy winter allowed the soils to build an excellent water reserve, which the vines could draw on during the summer. Thanks to the cool spring, the vines developed a balanced vegetation, which they could maintain until the harvest. The presence of rainfall during the veraison period was fundamental in guaranteeing the correct plant metabolism and, therefore, the balanced ripening of the grape's carbohydrates and polyphenols. Finally, the excellent night-time temperature fluctuations during the autumn period allowed the development of intense varietal aromas. At harvest, the grapes were very healthy. |
| Production technique | Fermentation in temperature-controlled stainless steel vats at 27-30°C with a maceration of 14 to 20 days. |
| Wine making | Malolactic fermentation is carried out in barriques. |
| Aging | In wood with 3.5-hl Allier, Chers and Tronçais oak barriques for 30 months. |
| Total acidity | 5.1 gr/L |
| PH | 3.62 |
| Residual sugar | 0.9 gr/L |
| Dry extract | 31.9 gr/L |
| Allergens | Contains sulphites |
