Banfi
Castello Banfi Rosso di Montalcino Poggio alle Mura 2024
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in French oak (350-litre barriques and large casks), followed by bottle ageing. |
- Type and grape: DOC dry red wine, from 100% Sangiovese grapes
- Aroma: Notes of cherry, blackberry and plum combined with hints of tobacco, liquorice and spices
- Palate: Enveloping and fresh flavour, soft and well-structured tannins, with a lingering finish
- Vinification: Fermentation at 20–30°C in Horizon tanks; aged for 12 months in French oak
- Serving: 16–18°C after one hour of decanting; ideal with red meats, game and cheeses
Description
Type of wine
Poggio alle Mura by Banfi is a still red wine that elegantly interprets the character of the Sangiovese grown in Montalcino. On the palate, it reveals good freshness and soft yet well-structured tannins, leading to a long and harmonious finish. The vinification process makes use of Horizon hybrid tanks, designed to combine the advantages of steel and wood. This Rosso di Montalcino stands out for its deep aromatic profile, featuring clear notes of cherry and blackberry enriched by subtle hints of plum, liquorice and tobacco.
Origin
The grapes are grown in the prestigious Poggio alle Mura vineyard, nestled on the hillsides of the Montalcino area. The vines sit at over two hundred metres in altitude, benefitting from an ideal slope for balanced ripening. The terroir is distinguished by Pliocene soils rich in limestone, characterised by sandy marine sediments and an abundance of pebbles. This unique pedological context enhances the qualities of the Sangiovese, giving the wine clear aromatic definition and a fluid texture, enriched by pleasant spiciness.
Production method
The process begins with temperature-controlled vinification inside Horizon fermentation tanks. This is followed by maceration on the skins for about a week to promote optimal colour and aromatic extraction. Following malolactic fermentation, the wine undergoes careful ageing in French oak barrels for twelve months. This meticulous resting period consolidates a broad and enveloping taste structure, resulting in a Rosso di Montalcino with ripe fruit and a surprisingly persistent finish.
History and Interesting Facts
Born among the enchanting Sienese hills surrounding the castle of the same name, Poggio alle Mura is an exclusive limited production cuvée, the result of three rare proprietary Sangiovese clones. This excellence by Banfi comes to life in Horizon hybrid vats, where steel meets wood, before ageing for twelve months in French oak. A skilful ageing process that delivers a masterpiece of elegance, awarded by the most celebrated international critics and often described as an authentic “little Brunello” for its enveloping structure.
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
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| Name | Castello Banfi Rosso di Montalcino Poggio alle Mura 2024 |
|---|---|
| Type | Red green still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Banfi |
| Story | History and Interesting Facts Born among the enchanting Sienese hills surrounding the castle of the same name, Poggio alle Mura is an exclusive limited production cuvée, the result of three rare proprietary Sangiovese clones. This excellence by Banfi comes to life in Horizon hybrid vats, where steel meets wood, before ageing for twelve months in French oak. A skilful ageing process that delivers a masterpiece of elegance, awarded by the most celebrated international critics and often described as an authentic "little Brunello" for its enveloping structure. |
| Origin | Hillside vineyards surrounding Poggio alle Mura Castle, in the territory of Siena (Tuscany, Italy). |
| Soil composition | Yellowish-brown colour; sandy loam and coarse loam texture; calcareous; substrate of sandy sediments of marine origin with Pliocene conglomeratic levels; abundant rounded rock fragments |
| Cultivation system | Spurred cordon and alberello Banfi |
| Plants per hectare | 4,200 vines/ha |
| Yield per hectare | 70 quintals per hectare |
| Fermentation temperature | 20–30 °C |
| Fermentation | 7 0 days |
| Production technique | Temperature-controlled fermentation in "Horizon" hybrid vats (steel and wood) with skin maceration for 7–10 days; malolactic fermentation in barriques; 12 months' ageing in French oak barriques (350 l) followed by bottle ageing. |
| Wine making | Fermentation at a controlled temperature (20–30 °C) in ‘Horizon’ hybrid stainless steel and wood fermenters/vats, with skin maceration for 7–10 days; followed by malolactic fermentation in barriques; ageing for 12 months in 350-litre French oak barriques, followed by ageing in the bottle. |
| Aging | Aged for 12 months in French oak (350-litre barriques and large casks), followed by bottle ageing. |
| PH | 3.53 |
| Residual sugar | 0.8 gr/L |
| Dry extract | 29.8 gr/L |
| Allergens | Contains sulphites |