獎項
詳細資訊
香水
顏色
味道
服務於:
16 - 18 °C.
長壽:
Over 25 years
搭配
Meat
Game
Cheese
製造商
Banfi
來自這個酒莊
- 創業年份: 1978
- 釀酒師: Matteo Bagnoli
- 生產的瓶子: 10.000.000
- 公頃: 1.089
Founded in 1978 by the vision of Italian-American brothers John and Harry Mariani, Banfi represents a marriage of winemaking passion and technological innovation. Through collaboration with Ezio Rivella, one of Italy's most eminent winemakers, the land purchased in Montalcino was transformed into a crucible of quality and potential. The acquisition of the historic Piedmontese winery Bruzzone subsequently further enriched the portfolio, integrating the sparkling wine tradition of Piedmont into the Banfi world.
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. 閱讀更多
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. 閱讀更多
| Name | Castello Banfi Brunello di Montalcino Poggio alle Mura Riserva Magnum 2010 |
|---|---|
| Type | Red still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2010 |
| Size | 1,50 l |
| Alcohol content | 14.0% 按體積 |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Banfi |
| Origin | Dedicated vineyards located around the Poggio alle Mura Castle (Siena). |
| Soil composition | Sandy of marine origin, silty and sandy loam with an abundant skeleton. The soil is of Pliocene origin. |
| Plants per hectare | 4,200 vines/hectare. |
| Yield per hectare | 7,000 kg/hectare. |
| Fermentation temperature | 30 °C |
| Wine making | Fermentation occurred in combined steel and wood 'Horizon' fermenters at a temperature of 20-30°C and a maceration period of 7 0 days. Malolactic fermentation is carried out in barrique. |
| Aging | In 350-l French oak barriques for 12 months. Bottle ageing follows. |
| PH | 3.53 |
| Residual sugar | 0.8 gr/L |
| Dry extract | 29.8 gr/L |
| Allergens | Contains sulphites |

