1. C astello Banfi crowns the summit
of the first foothills rising from the plains
of the Tuscan Maremma.
Born in the 9th century as Poggio alle Mura,
the estate’s gentle western slopes lie between
the medieval hilltop town of Montalcino
and the Mediterranean Sea.
Our domain of 7,100 acres (2,900 hectares) is a
constellation of single vineyards of noble grapes
ideally suited to the terra and micro-climates.
The wines express a profound respect of their
heritage; yet, have been perfected by
our innovative skills.

2. MONTALCINO, SEC. XII
Our estate-bottled wines are the consummation of
decades of clonal and vinification research.
The fruits of our discoveries have been shared with
Italian and World vintners to enhance wine as one
of nature’s most cherished foods.
We are dedicated to the maximum natural
expression of Tuscany’s revered Brunello as well as
noble international varieties that we have crafted
into innovative and single vineyard wines.
NOBLE WINES
ExcelsuS Sant’Antimo DOC, SummuS Sant’Antimo DOC,
Cum Laude Sant’Antimo DOC, Poggio all’Oro Brunello
di Montalcino DOCG Riserva, Poggio alle Mura Gran Cru
Brunello di Montalcino DOCG, Brunello di Montalcino
DOCG, Rosso di Montalcino DOC, Colvecchio Syrah
Sant’Antimo DOC, Tavernelle Cabernet Sauvignon
Sant’Antimo DOC, Mandrielle Merlot Sant’Antimo DOC,
San Angelo Pinot Grigio Toscana IGT, Serena
Sauvignon Blanc Sant’Antimo DOC, Fontanelle
Chardonnay Sant’Antimo DOC, FloruS Moscadello di
Montalcino DOC Late Harvest.

3. EXCELSUS
SANT’ANTIMO DOC
Merlot, Cabernet Sauvignon
Cabernet Sauvignon
Merlot
GRAPE VARIETIES
Cabernet Sauvignon (60%), Merlot (40%).
PRODUCTION AREA
Estate vineyards, on the southern hills of Montalcino.
Altitude: Merlot: 560 feet above sea level, Cabernet
Sauvignon: 720 feet above sea level.
Position: Hillside.
SOIL TYPE
Merlot: yellowish brown color, sandy topsoil,
calcareous with round stone; Cabernet Sauvignon:
light olive brown color, clay calcareous topsoil.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
Produced only in favorable vintages. The two
varieties are vinified separately with variable
maceration between 8 (Merlot) and 18 (Cabernet)
days. Alcoholic fermentation is followed by
malolactic fermentation which takes place
in barriques in temperature controlled areas.
The wine is aged at a controlled temperature
of 59°F. The varieties age separately in French oak
barriques for 12-14 months and then are blended
and aged as a cuvée for the following 8-10 months.
Bottle-aging follows for 6 months.
DESCRIPTION
Color: intense ruby red with garnet tones.
Bouquet: rich and ample. The complementary
varietal characteristics of the Cabernet and Merlot
enhance each other in an extremely complex wine.
Taste: full and round with a framework of very
fine wood.
FOOD PAIRINGS
Long aging wine.
Perfect with red meat and aged cheeses.
First vintage produced: 1993.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml - 1.5L

4. SUMMUS
SANT’ANTIMO DOC
Sangiovese, Cabernet
Sauvignon, Syrah
Cabernet Sauvignon
Sangiovese
Syrah
GRAPE VARIETIES
Sangiovese – clones from estate selection – (40%),
Cabernet Sauvignon (40%), Syrah (20%).
PRODUCTION AREA
Estate vineyards, on the southern hills of Montalcino.
Altitude: Sangiovese: 820 feet above sea level,
Cabernet Sauvignon: 420 feet above sea level,
Syrah: 400 feet above sea level.
Position: Hillside.
SOIL TYPE
Sangiovese: yellowish brown color, sandy topsoil,
calcareous with round stone; Cabernet Sauvignon:
light olive brown color, limestone with gravel
and pebbles; Syrah: light olive brown color, clay
calcareous topsoil.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
Sangiovese: 1,660 vines/acre; Cabernet Sauvignon
850 vines/acre; Syrah 850 vines/acre.
PRODUCTION TECHNIQUE
The 3 varieties are vinified separately with variable
macerations from 10 to 18 days. After alcoholic
fermentation, the individual varietial wines, are
transferred to French oak barriques where they are
aged separately for 12-14 months. Subsequently, they
are blended and the wood-aging continues for an
additional 10-12 months. Bottle-aging follows for
6 months.
DESCRIPTION
Color: very intense ruby red.
Bouquet: rich and ample where the complementary
varietal characters of Cabernet and Syrah create
an explosion of sensations.
Taste: full, powerful, muscular, but balanced.
Great finish.
FOOD PAIRINGS
Wine with long aging potential, which accompanies
important red meat dishes and aged cheeses
elegantly.
First vintage produced: 1985.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml - 3L - 5L

5. CUM LAUDE
SANT’ANTIMO DOC
Cabernet Sauvignon, Merlot,
Sangiovese, Syrah
Cabernet Sauvignon Sangiovese
Merlot Syrah
GRAPE VARIETIES
Cabernet Sauvignon (30%), Merlot (30%), Sangiovese
(25%), Syrah (15%).
PRODUCTION AREA
Estate vineyards, in the southern hills of Montalcino.
Altitude: Cabernet Sauvignon: 720 feet above sea level;
Merlot: 560 feet above sea level; Sangiovese: 750 feet
above sea level; Syrah: 400 feet above sea level.
Position: Hillside.
SOIL TYPE
Cabernet Sauvignon: light olive brown color, clay
topsoil, calcareous; Merlot: yellowish brown color,
sandy topsoil, calcareous with abundant rounded
stone; Sangiovese: yellowish brown color, sandy
topsoil, calcareous with abundant rounded stone;
Syrah: light olive brown color, clay topsoil, calcareous.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
1,700 vines/acre.
PRODUCTION TECHNIQUE
The four varieties are vinified separately with a cold
maceration (57°F) prior to fermentation for 2 days.
Maceration at 72°F follows until the 2 last days of
alcoholic fermentation when the temperature is
brought up to 81°F. After the alcoholic fermentation,
the wines are separately racked into barriques
where malolactic fermentation takes place and
where they age for approximately 6-8 months.
The cuvée is made and then aged an additional
6-8 months, completed by 6 months of bottle-aging.
DESCRIPTION
Color: very intense ruby red.
Bouquet: complex with blackberry notes, plum jam,
cherries and licorice, with black olive and tobacco
sensations.
Taste: powerful body, wide and soft tannins thanks
to the good ripening in the vineyard.
FOOD PAIRINGS
Perfect with bean soups, grilled meat and medium
aged cheese.
First vintage produced: 1999.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml - 1.5L

6. POGGIO ALL’ORO
SINGLE VINEYARD
BRUNELLO DI MONTALCINO
DOCG RISERVA
Sangiovese
GRAPE VARIETIES
100% Sangiovese, estate clonal selection.
PRODUCTION AREA
“Poggio all’Oro” translated as “Golden Knoll” is a
single vineyard, particularly noted for its favorable
microclimate, on the southern slopes of Montalcino.
Altitude: 820 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, fine lime topsoil, very
calcareous and rocky.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
Produced only in excellent vintages based on a
meticulous selection of the harvested grapes.
Temperature controlled maceration for 12-14 days.
Released in the 6th year after harvest, Poggio all’Oro
is aged for a minimum of 5 years, including at least
30 months in French oak barriques.
DESCRIPTION
Color: intense ruby red with garnet reflections,
which show after long aging.
Bouquet: intense, enveloping, fruity and spicy
with tobacco, violet, and chocolate notes.
Taste: full, velvety, appropriately tannic, with hints of
plums and cherries.
FOOD PAIRINGS
Superb accompaniment to red meats, game and aged
cheeses. Long aging potential.
First vintage produced: 1985.
Alcohol content: 13.5% vol.
Serving temperature: 64°F.
750ml - 1.5L - 3L

7. POGGIO ALLE MURA
GRAN CRU
BRUNELLO DI MONTALCINO
DOCG
Sangiovese
GRAPE VARIETIES
100% Sangiovese, from estate selected clones.
PRODUCTION AREA
Dedicated vineyards sloping down from the historic
Poggio alle Mura Castle crowning our estate.
We chose this patch of land, particularly suited
to grow Sangiovese for Brunello, to plant the first
vineyard resulting from over three decades of
research to isolate the optimal selection of clones to
produce consistently outstanding Brunello di
Montalcino. The vines were planted in 1992.
Altitude: 690-720 feet above sea level.
Position: Hillside.
SOIL TYPE
Yellowish brown color, sandy topsoil, coarse,
calcareous; substract of sea sediment originating
from the Pliocene age. Abundant rounded rocks.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
1,700 vines/acre.
PRODUCTION TECHNIQUE
The grape harvest is followed by a maceration
of 12-13 days. Alcoholic fermentation takes place in
temperature-controlled stainless steel tanks (81-84°F).
Released in the 5th year after harvest, Poggio alle
Mura is aged for 4 years, including at least 2 years
in 90% French oak barriques and 10% Slavonian
oak casks.
DESCRIPTION
Color: mauve red, intense and very deep.
Bouquet: complex, but immediately captivating,
fresh and sweet; with essences of plum, cherry,
blackberry and raspberry jam combined with hints
of chocolate, cigar box, vanilla and licorice.
Taste: muscular and toned, surprising combination
of power and softness, with sweet and gentle tannins.
FOOD PAIRINGS
Ideal accompaniment to red meat, savory game, and
aged cheeses. A wine for meditative contemplation,
capable of long-term aging.
First vintage produced: 1997.
Alcohol content: 13.4% vol.
Serving temperature: 64°F.
750ml - 3L

8. BRUNELLO DI MONTALCINO
DOCG
Sangiovese
GRAPE VARIETY
100% Sangiovese, from select clones.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 690-720 feet above sea level.
Position: Hillside.
SOIL TYPE
Yellowish brown color, calcareous sandy topsoil
with abundant rounded stone.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
From 971 to 1,781 vines/acre.
PRODUCTION TECHNIQUE
The meticulous grape selection (yield not exceeding
2.4 tons/acre) is followed by vinification with skin
contact for 10-12 days. Released in the 5th year after
harvest, the wine is aged for a minimum of 4 years,
including 2 years in oak barrels of various sizes,
mainly 350-liter French oak barriques, and in part also
60 and 120 hl Slavonian oak casks.
DESCRIPTION
Color: intense ruby red with garnet reflections.
Bouquet: ethereal, violet, vanilla with hints of licorice.
Taste: full, soft, velvety and intense, with sensations
of liquorice, spices and cherry notes.
FOOD PAIRINGS
This wine is particularly suited to accompany red
meats and cheeses.
First vintage produced: 1978.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml - 1.5L - 3L - 5L

9. ROSSO DI MONTALCINO
DOC
Sangiovese
GRAPE VARIETY
100% Sangiovese, from select clones.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 330 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, calcareous topsoil with
presence of rocks.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
1,663 vines/acre.
PRODUCTION TECHNIQUE
The selected grapes are vinified with an average
maceration of 7-10 days. It then undergoes an aging
period of 10-12 months, partially in French oak
barriques and partially in large Slavonian oak
barrels, followed by an additional 6 months in
bottle before release.
DESCRIPTION
Color: intense ruby red with violet reflections.
Bouquet: intense, fresh, fruity with typical varietal
characteristics of violet, cherry, plum.
Taste: gentle, full, soft, with surprising length.
FOOD PAIRINGS
Ideal match with game and medium-aged cheese.
The remarkable structure allows a good aging.
First vintage produced: 1982.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml - 1.5L

10. COLVECCHIO
SANT’ANTIMO DOC
Syrah
Syrah
GRAPE VARIETY
100% Syrah.
PRODUCTION AREA
Estate vineyards, in the southern hills of Montalcino.
Altitude: 620 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, very calcareous topsoil.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
A 2 to 3-day cold maceration is followed by
fermentation at a maximum temperature of 77°F.
Aging in French oak barriques for 12-14 months,
followed by approximately 12 months of bottle-
aging.
DESCRIPTION
Color: intense, ruby red with mauve reflections.
Bouquet: varietal, recalls wild berries, cloves
and white pepper.
Taste: velvety, full and very harmonious. The great
roundness is due to a rather limited acidity and
a mature, not aggressive, tannin structure.
FOOD PAIRINGS
Very interesting alternative to the great red wines
produced with more traditional grape varieties.
It matches ideally with full-flavored dishes,
in particular red meat and game.
First vintage produced: 1989.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml

11. TAVERNELLE
SANT’ANTIMO DOC
Cabernet Sauvignon
Cabernet Sauvignon
GRAPE VARIETY
100% Cabernet Sauvignon.
PRODUCTION AREA
Estate vineyards near the hamlet of Tavernelle,
in the southern hills of Montalcino.
Altitude: 980 feet above level.
Position: Hillside.
SOIL TYPE
Yellowish brown color, clay topsoil, slightly
calcareous.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
Average maceration of 12-15 days with a temperature
cycle starting a 53°F and ending at 77°F.
Malolactic fermentation takes place in barriques, in
temperature controlled rooms. Aging in French oak
barriques for 14-18 months follows, concluded by an
appropriate bottle-aging of approximately 12 months.
DESCRIPTION
Color: intense, deep ruby red.
Bouquet: very rich and complex, with fresh notes of
small berries and pipe tobacco, coffee and licorice.
Taste: Muscular but silky, powerful but gentle.
Intense and persistent in the finish with notes of red
berries.
FOOD PAIRINGS
Wine with outstanding aging potential. It marries
perfectly with all red meat and aged cheeses.
First vintage produced: 1982.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml

12. MANDRIELLE
SANT’ANTIMO DOC
Merlot
Merlot
GRAPE VARIETY
100% Merlot.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 490 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, calcareous topsoil
with rocks.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
Vinification includes a cold maceration of 2-3 days
prior the fermentation at a maximum temperature
of 77°F. Aging in French oak barriques lasts 12-14
months, followed by at least 6 more months
of bottle-aging before release.
DESCRIPTION
Color: intense ruby red with purple hues.
Bouquet: fruity, fresh with cassis and plum notes,
spicy.
Taste: full and vigorous, characterized by an ideal
tannin structure which allows for long aging.
FOOD PAIRINGS
Excellent accompaniment for first and second
course dishes and medium aged cheeses.
First vintage produced: 1990.
Alcohol content: 13% vol.
Serving temperature: 64°F.
750ml

13. SAN ANGELO
TOSCANA IGT
Pinot Grigio
Pinot Grigio
GRAPE VARIETY
100% Tuscan Pinot Grigio.
PRODUCTION AREA
Estate vineyards, in the southern hills of Montalcino.
Altitude: 980 feet above sea level.
Position: Hillside.
SOIL TYPE
Yellowish brown, clay topsoil, slightly calcareous.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
Selective grape harvest. The temperature-controlled
fermentation (59-64°F) of the free-run juice
is immediately followed by storage at a low
temperature, which leaves a small and natural
effervescence. A few months after the harvest, before
the year ends, bottling takes place.
DESCRIPTION
Color: light straw yellow.
Bouquet: very fresh and fruity with pear, banana,
peach, anise and honey notes.
Taste: Tuscan warmth gives rich, full, round and very
persistent body.
FOOD PAIRINGS
Excellent as aperitif or as an accompaniment to light
dishes and fish.
First vintage produced: 1982
Alcohol content: 12.5% vol
Serving temperature: 54°F.
750ml

14. SERENA
SANT’ANTIMO DOC
Sauvignon Blanc
Sauvignon Blanc
GRAPE VARIETY
100% Sauvignon Blanc.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 920 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, very calcareous topsoil.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
The selected grapes are harvested relatively early
in the season, and are cooled before pressing.
Only the free-run juice is extracted from the press
and, once it is decanted at a low temperature
and clarified, it is transferred to barriques where
alcoholic fermentation takes place. The wine rests
on fine lees partially in French oak barriques for 5-6
months. Before release bottle-aging follows for 8-10
months.
DESCRIPTION
Color: straw yellow.
Bouquet: intense varietal fragrances of grapefruit and
peach integrated with the spicy notes of the barrique.
Taste: full, fleshy, soft, long.
FOOD PAIRINGS
This wine accompanies first courses, white meats
and sea food.
First vintage produced: 1989.
Alcohol content: 12.5% vol.
Serving temperature: 54-57°F.
750ml

15. FONTANELLE
SANT’ANTIMO DOC
Chardonnay
Chardonnay
GRAPE VARIETY
100% Chardonnay.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 820 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, sandy topsoil,
very calcareous.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
The whole grape bunches are chilled to 47-50°F
prior to pressing and destemming. The free-run
juice is then separated and clarified over 48 hours
by cold sedimentation, and only the clear must
is racked into barriques and inoculated with yeast
for the alcoholic fermentation. After fermentation,
the room temperature is lowered to 50°F to avoid
the beginning of malolactic fermentation.
The wine rests on fine lees partially in French oak
barriques for 5-6 months with a weekly stirring of
the lees. Before release bottle-aging follows for 8-10
months.
DESCRIPTION
Color: straw yellow with light golden reflections.
Bouquet: intense, fruity with varietal notes and spicy,
vanilla hints.
Taste: soft, dry with ample sensations of apple,
peach and apricot framed by very fine wood.
FOOD PAIRINGS
A wine for the entire meal. Ideal with first courses
based on fish and meat. Good aging potential.
First vintage produced: 1982.
Alcohol content: 13% vol.
Serving temperature: 57°F.
750ml

16. FLORUS
MOSCADELLO
DI MONTALCINO DOC
LATE HARVEST
Moscadello
GRAPE VARIETY
100% Moscadello.
PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino.
Altitude: 390 feet above sea level.
Position: Hillside.
SOIL TYPE
Light olive brown color, clay topsoil, very calcareous.
TRELLISING SYSTEM
Cordone speronato (Spurred cordon).
VINE DENSITY
850 vines/acre.
PRODUCTION TECHNIQUE
The wine is produced from grapes that naturally dry
on the vine until mid-October and beyond.
The raisined grapes are crushed and pressed; the
juice is slowly fermented at 59°F for several months
until 14-15% alcohol is reached. Part of the wine is
aged for 1 year in French oak barriques. An
adequate bottle-aging period follows.
DESCRIPTION
Color: intense and deep yellow with obvious golden
reflections.
Bouquet: varietal, elegant, harmonious with hints
of exotic fruit, raisins and honey.
Taste: sweet, ample, warm, very long finish.
FOOD PAIRINGS
Excellent accompaniment with biscotti and aged,
ripe cheese.
First vintage produced: 1982.
Alcohol content: 14% vol.
Serving temperature: 54°F.
500ml

17. 11 consecutive years
“Italy's Premier Vineyard Estate”
(Vinitaly)
“It took two winemaking brothers from Long Island,
N.Y., John and Harry Mariani, to raise (Brunello di
Montalcino) to fame... Thanks to their efforts, the quality
and reputation of the local wine whooshed upward.
Brunello became one of the top Italian wines,
and Americans and Italians took notice."
TIME Magazine
“A charming and elegant restaurant in one of Italy's loveliest 13C
vineyard castles; the cuisine is imaginative with top-quality service."
Michelin Guide
“First Winery in the World to be Awarded International
Recognition for Exceptional Environmental, Ethical
and Social Responsibility (ISO 14001 and SA8000)
& International Leader in Customer Satisfaction
(ISO 9001:2000)"
Dedicated to a Finer Wine World

18. Our Tuscan soul is embodied in all of our noble
wines, crafted from the acclaimed Brunello and
international grape varieties that are grown to
perfection in the ideal microclimate. The wines of
Banfi Tuscany beautifully express the endearing
native character of our region. Carefully crafted
from healthy grapes grown in selected vineyards,
these wines are generous in fruit, soft in tannins and
ready to enjoy. They are our unique contribution to
the legacy of Tuscan wines.
TUSCAN WINES
Le Rime Toscana IGT, Fumaio Toscana IGT,
CollePino Toscana IGT, Col di Sasso Toscana IGT,
Centine Rosé Toscana IGT,
Centine Rosso Toscana IGT, Chianti Classico DOCG,
Chianti Classico DOCG Riserva.
PIEDMONTESE WINES
Rosa Regale, Brachetto d’Acqui DOCG

19. LE RIME FUMAIO
TOSCANA IGT TOSCANA IGT
GRAPE VARIETIES GRAPE VARIETIES
Chardonnay and Pinot Grigio. Sauvignon Blanc and Chardonnay.
PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE
Exclusive use of free-run juice to avoid color extraction The must is fermented at controlled temperature
from the skins. The temperature-controlled (59-61°F). To preserve the natural freshness
fermentation (59-61°F) is followed by a brief storage of the wine, malolactic fermentation is prevented.
in stainless steel tanks and, finally, by an early bottling Bottling over the winter maintains a slight
to capture varietal freshness. amount of natural effervescence from the alcoholic
DESCRIPTION
fermentation.
DESCRIPTION
Color: straw yellow with fresh green reflections.
Color: light straw yellow.
Bouquet: fruity, fragrant and harmonious. Bouquet: ample, intensely fruity, fresh and varietal.
Taste: fresh, floral, full and appropriately acidic.
FOOD PAIRINGS
Taste: full, harmonious and slightly acidic. Impressive,
pleasant varietal freshness, synthesis of the two
It accompanies fish dishes, fresh summer salads and varieties in the blend.
light first courses. FOOD PAIRINGS
Alcohol content: 12% vol. Accompanies the entire meal and in particular mat-
Serving temperature: 54°F. ches first courses and fresh fish dishes in general
superbly.
Alcohol content: 12.5% vol.
Serving temperature: 54°F.
750ml 750ml

20. COL DI SASSO COLLEPINO
TOSCANA IGT TOSCANA IGT
GRAPE VARIETIES GRAPE VARIETIES
Sangiovese and Cabernet Sauvignon. Sangiovese and Merlot.
PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE
Grape maceration for 6-8 days at a temperature of Grape maceration for 7-8 days in stainless steel tanks
75-77°F. This enables a good color extraction without at controlled temperatures between 75-77°F.
encumbering the tannin structure, while maintaining After a malolactic fermentation, the wine ages
in French oak barrels for approximately 2 months.
DESCRIPTION
aromatic freshness. The wine is released after
appropriate bottle-aging.
DESCRIPTION Color: ruby red, young but intense.
Color: ruby red, young, but intense. Bouquet: fresh, fruit-forward, with intense red-currant,
Bouquet: fresh, varietal, enriched with spicy notes. raspberry and plum notes.
Taste: full fruit flavors with soft, sweet tannins. Nice
Taste: full and soft, balanced, easy-to-drink. Hints of
finish.
FOOD PAIRINGS
fresh berries.
FOOD PAIRINGS Ideal with first courses, as well as red and white meats.
It matches perfectly with first courses, white meats Middle aged cheeses.
and pastas.
Alcohol content: 12.5% vol.
Alcohol content: 12.5% vol.
Serving temperature: 61-64°F.
Serving temperature: 61-64°F.
750ml - 1.5L - 5L 750ml

21. CENTINE ROSÉ CENTINE ROSSO
TOSCANA IGT TOSCANA IGT
GRAPE VARIETIES GRAPE VARIETIES
Sangiovese, Merlot and Cabernet Sauvignon. Sangiovese, Merlot and Cabernet Sauvignon.
PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE
The grapes are vinified for 14 days, with brief skin The grapes are vinified with a brief maceration (7 days).
contact, in stainless steel tanks at 64°F. When the alcoholic and malolactic fermentation are
DESCRIPTION completed, the wine is aged for a short period in French
Color: intense pink. oak barriques and bottled in the spring subsequent to
Bouquet: fresh with hints of woodland berries. the harvest. An appropriate bottle-aging follows.
Taste: dry, with rich berry flavors; well structured, DESCRIPTION
with a long crisp, clean finish.
FOOD PAIRINGS
Color: intense ruby red with youthful hints.
Bouquet: intense and spicy in which the Tuscan
Ideal as an aperitif, it pairs perfectly with first courses, character of the Sangiovese is perfectly married with
fish, poultry, and fresh cheeses. the international character of the Cabernet and Merlot.
Alcohol content: 12.5% vol. Taste: gentle approach, soft, easy-to-drink. Hints of red
berries and plums.
FOOD PAIRINGS
Serving temperature: 64°F.
Roasts, game, pastas and medium aged cheese.
Alcohol content: 12.5% vol.
Serving temperature: 61-64°F.
750ml 750ml - 5L

22. CHIANTI CLASSICO CHIANTI CLASSICO DOCG
DOCG RISERVA
GRAPE VARIETIES GRAPE VARIETIES
Traditional varieties of Chianti Classico with an Almost exclusively Sangiovese.
absolute predominance of Sangiovese. PRODUCTION TECHNIQUE
PRODUCTION TECHNIQUE The alcoholic fermentation with a medium period
The fermentation takes place with a traditional skin of maceration is followed by at least 2 years of aging,
contact of 8-10 days. A short wood aging in large of which a minimum of 12 months is in Slavonian oak
casks of French oak follows. Bottling is carried out barrels (60-120 hl). The wine concludes its evolution
in the summer subsequent to the harvest. with at least 6 months of bottle-aging.
DESCRIPTION DESCRIPTION
Color: ruby red. Color: mauve red.
Bouquet: intense with varietal notes of cherry, plum Bouquet: intense with sensations of vanilla, licorice
and violet. and chocolate.
Taste: fresh, balanced, typical. Taste: round, spicy, elegant and well structured.
FOOD PAIRINGS FOOD PAIRINGS
A wine for every dish, matches meat dishes superbly. It superbly accompanies meat dishes, pastas and
Alcohol content: 12.5 % vol. typical Tuscan cuisine.
Serving temperature: 64°F. Alcohol content: 12.5% vol.
Serving temperature: 64°F.
750ml 750ml

23. ROSA REGALE
BRACHETTO D’ACQUI DOCG
PRODUCTION ZONE
Vinified from Brachetto grapes grown in the single vineyard “La Rosa”
estate, distinguished for its nearly white soil and located in the town
of Acqui Terme, the very heart of the historic area of Brachetto, Italy’s
smallest DOCG zone.
GRAPE VARIETIES
Brachetto d’Acqui (100%).
PRODUCTION TECHNIQUE
Maceration of the red grapes is sustained for 4-5 days at low temperature,
allowing for the development of characteristic color and aroma. Following
frequent immersion of the cap to integrate the complexity of the skins with
the pulp and juice, the wine is filtered and stored at 32°F.
DESCRIPTION
Color: ruby red. Lively rose froth with a persistent perlage.
Bouquet: intense, aromatic, varietal with hints of Bulgarian rose.
Taste: soft and elegant with a touch of strawberry, raspberry, and almond.
FOOD PAIRINGS
This wine is particularly suited with fresh berries and chocolates, but also
makes a unique and festive aperitif.
Alcohol content: 7% vol.
Serving temperature: 46-50°F.
187ml - 375ml - 750ml - 1.5L

24. SPECIALTIES
In harmony with our winemaking passion, the
bounty of our Tuscan harvest extends to additional
specialities: Castello Banfi Grappa di Brunello
and Acquavite di Moscato, Salsa Etrusca,
and our award winning Extra Vergine Olive Oil
made from olives grown in our ancient groves
surrounding Castello Banfi.
THE PRODUCTS
Extra Vergine Olive Oil, Salsa Etrusca,
Grappa di Brunello, Acquavite di Moscato.

25. OLIVE OIL
EXTRA VERGINE
PRODUCTION AREA DESCRIPTION
Estate olive groves in the rocky southern hills Color: from green to golden yellow according
of Montalcino. to the year.
OLIVE VARIETIES Bouquet: fruity, intense and persistent with hints
Frantoio, in addition to small percentages of varieties of freshly mown grass, artichoke.
such as Leccino, Olivastra di Montalcino, Moraiolo, Taste: medium spicy with variable dry finish,
Ascolana Tenera. according to the year.
PRODUCTION TECHNIQUE FOOD PAIRINGS
The harvest is carried out by hand stripping the olives Ideal as a condiment. To fully appreciate its taste,
during the first weeks of November. The olives are we recommend using it on toasted bread, traditionally
pressed within 24 hours of the harvest. The oil is known as “bruschetta”.
“cold” extracted. It is stored in stainless steel tanks, Total acidity: 0.3%.
filtered and then bottled.
500ml 500ml
SPECIALTIES

26. SALSA ETRUSCA GRAPPA DI BRUNELLO
PRODUCTION AREA PRODUCTION AREA
Estate vineyards in the southern hills of Montalcino. Selected Banfi vineyards in the southern hills
GRAPE VARIETIES of Montalcino.
Variable percentages of traditional Montalcino white GRAPE VARIETY
grape varieties: Moscadello and Trebbiano. Sangiovese for Brunello, from estate selected clones.
PRODUCTION TECHNIQUE PRODUCTION TECHNIQUE
The late harvested grapes are pressed. The filtered The fermented pomace of Sangiovese for Brunello
juice is simmered, reduced then cooled and transferred is lightly pressed and then undergoes a classic double
to wood barrels (4-6 months). distillation under continuous vapor stream.
In this period, the transformation process begins. The quality of the pomace and the careful production
Subsequently, a progressive racking takes place into method allow the finished grappa to maintain the
barrels of decreasing capacities (from 60 to 25 liters) fragrant and unique characteristics of the Sangiovese
and of different wood (oak, chestnut, cherry, ash, grape and the wine it produces.
mulberry) until the last 25-liter barrel is topped off, out Alcohol content: 45% vol.
of which, at the end of maturation, the salsa balsamica
is taken. The aging lasts for approximately 12 years.
DESCRIPTION
Color: dark brown, strong and lucent.
Bouquet: complex, spicy, brings forth a pleasant and
harmonious acidity.
Taste: typical, with great sweet-sour balance.
FOOD PAIRINGS
Excellent condiment for risotto dishes, particularly
suited for the preparation of white and red meat,
grilled or baked fish, on omelets and sweet-sour dis-
hes. Thanks to its special flavor it can also be used in
desserts, sprinkled on fresh berries or vanilla ice cream.
Total acidity: 69%.
150ml 750ml

27. ACQUAVITE DI MOSCATO
PRODUCTION AREA
Select estate vineyards, in the southern hills
of Montalcino.
SELECTED GRAPE
100% Moscato.
PRODUCTION TECHNIQUE
Our Moscato grapes are hand harvested, softly
pressed and undergo a temperature-controlled
fermentation. The young wine is then distilled by
a discontinuous Bain-Marie method under vaccuum,
at low temperature, allowing the finished distillate
to expresse the aromatic flavors and delicate balance
of the Moscato grape and the wine it produces.
Alcohol content: 40% vol.
750ml
SPECIALTIES

28. Our 19th century sparkling wine cellars and
vineyards in Piemonte are named VIGNE REGALI,
our Royal Vines. In the cooler climate of
northwestern Italy, we craft traditional wines of
outstanding quality: PRINCIPESSA GAVIA Perlante
and Gavi capture the crisp, luscious fruit of our
classic Cortese grapes. ROSA REGALE is a uniquely
delicious and festively produced red sparkling wine
with a royal perlage. BANFI BRUT is our metodo
classico sparkling wine.
THE PRODUCTS
Banfi Brut Metodo Tradizionale Classico,
Principessa Perlante Gavi DOCG,
Principessa Gavia Gavi DOCG,
L’Ardì Dolcetto d’Acqui DOC,
Rosa Regale Brachetto D’Acqui Spumante DOCG,
(for detailed description please refer to the Banfi section)

29. BANFI BRUT
METODO TRADIZIONALE CLASSICO
PRODUCTION AREA
Vinified at Vigne Regali estate cellars in Strevi, where the
Metodo Classico sparkling wine has been crafted since 1860.
GRAPE VARIETIES
Traditional cuvée of: Pinot Noir from Oltrepò Pavese, Pinot
Blanc from Alto Adige, Chardonnay from Alto Adige.
PRODUCTION TECHNIQUE
The fermentation takes place in the bottle according to the
classic Methode Champenoise. Yeast contact is extended for
at least 24 months. Traditional hand riddling (remuage) for
3 years on pupitres and dégorgement à la glace follow
appropriate bottle rest.
DESCRIPTION
Color: pale straw, with delicate and persistent perlage.
Bouquet: intense and fragrant.
Taste: refreshing, crisp, with gentle acidity, harmonious,
and well balanced. Flavorful with a dry finish.
FOOD PAIRINGS
Ideal as an aperitif; also an excellent match with seafood
hors d’oeuvres and first courses. It marries particularly well
with shellfish.
Alcohol content: 12.5% vol.
Serving temperature: 46-50°F.
750ml

30. PRINCIPESSA PERLANTE
GAVI DOCG
PRODUCTION AREA
Grown at the Principessa Gavia single vineyard estate,
located in the classic Gavi zone of Novi Ligure.
GRAPE VARIETIES
100% Cortese.
PRODUCTION TECHNIQUE
The clean must from first pressing is fermented off the
skins at a controlled temperature of 64°F and then cooled
at 32°F during the last part of alcoholic
fermentation. The storage at low temperature conveys a
slight natural effervescence to the wine.
DESCRIPTION
Color: pale straw.
Bouquet: intense, fruity, with hints of pineapple and apple.
Taste: crisp, with gentle acidity and a balanced finish.
FOOD PAIRINGS
An aperitif wine, excellent with hors d’oeuvres and fish
dishes in general, but particularly well suited to shellfish.
Alcohol content: 12% vol.
Serving temperature: 50-54°F.
750ml

31. PRINCIPESSA GAVIA
GAVI DOCG
PRODUCTION AREA
Grown at the Principessa Gavia single vineyard estate,
located in the classic Gavi zone of Novi Ligure.
GRAPE VARIETIES
100% Cortese.
PRODUCTION TECHNIQUE
Following a rigorous selection of Cortese grapes and
vinified according to the latest techniques, the clean must is
gently pressed and fermented at a controlled temperature
of 64°F for 20 days before the new wine is clarified.
DESCRIPTION
Color: pale straw.
Bouquet: full, round and lush, with hints of apple and pear.
Taste: well balanced, with gentle acidity and a delicate, dry
finish.
FOOD PAIRINGS
An aperitif wine, excellent with hors d’oeuvres and seafood
in general.
Alcohol content: 12% vol.
Serving temperature: 50-54°F.
750ml

32. L’ARDÌ
DOLCETTO D’ACQUI DOC
PRODUCTION AREA
Grown in the vineyards of the historic Dolcetto d’Acqui area.
GRAPE VARIETIES
Dolcetto d’Acqui 100%.
PRODUCTION TECHNIQUE
Traditional maceration (5-7 days) with skin contact, followed
by racking and gentlepressing of the must. The fermentation
takes place in temperature-controlled stainless steel tanks.
DESCRIPTION
Color: ruby red.
Bouquet: balanced, harmonious, gentle.
Taste: flavourful with varietal characteristics and a typical dry
finish, with hints of ripe cherry.
FOOD PAIRINGS
Traditionally matched with the typical dishes of Piemontese
cuisine, it is also an ideal companion to a wide range of
foods. Best enjoyed in its youth.
Alcohol content: 12-12.5% vol. according to the season.
Serving temperature: 61-64°F.
750ml