Banfi
Banfi Stilnovo 2025
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Merlot, Sangiovese, Syrah, Teroldego |
| Aging | In stainless steel vats, with lees contact for approximately 6 months. |
Description
A wine that expresses an essential and modern Tuscany. Stilnovo is a fresh, flowing red, designed for immediate drinking.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1978
- Oenologist: Matteo Bagnoli
- Bottles produced: 10.000.000
- Hectares: 1.089
Always pioneers, we value research and people, respecting the territories in which we work. For a better wine world. We see a global and connected world, where differences are wealth. The products of our land, to be defended and enhanced, are the best expression of human labor and ingenuity. Read more
| Name | Banfi Stilnovo 2025 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Merlot, Sangiovese, Syrah, Teroldego |
| Country | Italy |
| Region | Tuscany |
| Vendor | Banfi |
| Climate | Following a winter marked by weather conditions in line with seasonal norms, bud break occurred at the usual time for our area. A rainy early spring encouraged vigorous shoot growth and endowed the soils with ample water reserves. June was dry, with temperatures soaring well above average in its final days. July, by contrast, was dry and notably cooler than average, conditions that enhanced photosynthetic activity, advanced veraison, and allowed for excellent anthocyanin accumulation in the grape skins. August proved torrid, with heat spikes that, thanks to good ventilation, caused no damage. From the final days of August and throughout September, significant rainfall—alternating with dry, sunny days—protected the grapes from the risk of over-ripening. |
| Fermentation temperature | 25–30 °C |
| Wine making | Fermentation: in stainless steel tanks at controlled temperature (25–30 °C). |
| Aging | In stainless steel vats, with lees contact for approximately 6 months. |
| Allergens | Contains sulphites |