Nuova broch banfi 05 18 en b2b low

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Dedicated to a Finer Wine World

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Italy’s Premier Vineyard Estate INTERNATIONAL STANDARD ORGANIZATION ISO GENEVA

First Winery in the World Recognized for Exceptional Environmental, Social & Ethical Responsibility & Leadership in Customer Satisfaction ITALIAN SOMMELIERS ASSOCIATION (AIS) 2010 WINE OSCAR

Pioneering Italian Winemaking Environmental Respect & Territorial Enrichment VINITALY GRAND PREMIO

12 National Awards...Best Italian Winery Dedication to Excellence Leading Ambassador for “Made in Italy”

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Etruscan Legacy Wine was an integral part of Etruscan culture. The Romans cultivated grape vines throughout their empire to savor the purity and the pleasures of wine. Our legacy began in the 19th century with our great-great aunt, Teodolinda Banfi, head of household for scholarly Pope Pius XI.

She taught us that wine is one of nature’s most wholesome foods and cherished gifts. At Castello Banfi, known in the 13th century as Poggio alle Mura, we fashioned a constellation of vineyards, using pioneer technology, rather than chemicals, to preserve the true, sustainable nature of our vines.

Commanding the high ground over forests, farm-land and vineyards rolling gently from surrounding mountains and hills down to the Maremma coast, this historic stronghold of the Republic of Siena has become the region’s foremost wine destination and Italy’s Most Honored Vineyard Estate.

We invite you to our state-of-the-art winery and vineyards. Visit our antique-glass museum, historic Balsameria, Enoteca, Tuscan Taverna, and pamper yourself in the luxury of the tastefully restored rooms and suites of the Castello’s Il Borgo to enjoy an Extraordinary Tuscan Experience.

Cristina Mariani-May

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Castello Poggio alle Mura (800 - 1200 A D )

Overlooking a stunning natural Tuscan landscape, this medieval castle expresses the speechless poetry of Montalcino.

The origins of the castle, historically named “Poggio alle Mura,” or “Walled Hilltop,” can be traced to the ancient Etruscans, but its deepest historical niche was carved during the Middle Ages. The fortress served as the Republic of Siena’s first line of defense against attack from the south and was awarded by the city-state to an eminent nobleman, Count Placido Placidi, in recognition of his valor.

His descendants remained at Poggio alle Mura for over 500 years. Though damaged during World War II and reduced almost to a ruin, the Mariani family’s acquisition and loving, careful restoration in the late 20th century brought it back to its original splendor, making it the hospitality center of the Castello Banfi estate.

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Constellation of Vineyards On the gentle western slopes facing the Mediterranean of our 2,830 hectare estate, one-third is cultivated in noble vines, and the balance in olive groves, wheat, truffles and plums, alongside forests filled with deer, wild boar and pheasants. The soil is poor; vines grow deep.

Grapes grown in our maritime soils produce wines of elegant and subtle character, unique to southern Tuscany.

Our terra, rich in clay and calcium, regulates growth and adds complexity. Stones, rounded by the Orcia and Ombrone Rivers, impart distinctive minerals to our white wines. Amid our vineyards, paleontologists recently unearthed one of the greatest discoveries of its kind, a 5 million year old whale fossil completely intact. It is the influence of the prehistoric ocean bed that once covered the hills of Tuscany that today makes the grapes of Castello Banfi so expressive in character.

Our decades of clonal and enological research, especially focused on the native Sangiovese vine, have been registered with the European Community and shared with all. These endeavors gave rise to the renaissance of Brunello and the creation of “Super Tuscan� wines.

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Winery & Cellars The vineyards are our soul; the winery is our heart. Fulfilling the promise of our land with minimal, positive influence on the gifts of nature requires a marriage of tradition and innovation.

A winery conceived as “state of the art� remains so only through constant study, upgrade and improvement. Our most recent concept of hybrid fermenters combines the hygienic benefits of temperature-controlled stainless steel with the natural oxygenation and deep character imparted by oak staves. Our wines are unfiltered and we bottle under nitrogen; reducing sulfites and histamines to result in more pure and natural wines.

The artisan approach of micro-vinification nurtures the inherent richness of our grapes and focuses the character imparted by each single vineyard.

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In Pursuit of Excellence Noble vines are planted on choice parcels that comprise just one third of the Castello Banfi estate, which sprawls over 2,830 hectares of rolling hills and lush valleys, speckled with fruit orchards, fields of grain and dense woodland. Our constellation of single vineyards, at varying heights, positions and exposures, encompasses over three dozen varying subsoils. Their inherent characteristics were carefully paired to complementary grape varietals, native and international, white and red, highlighting their nuances. In the case of the region’s historic Sangiovese, three decades of intensive and unprecedented research in conjunction with university scholars isolated a selection of optimal clones, subsequently registered for all to share, that when woven together yield consistently outstanding Brunello.

The results of this study, along with our natural, sustainable vineyard and winery practices, are published in a highly detailed tome, aptly titled “The Pursuit of Excellence.�

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Sustainability

Banfi firmly believes in sustainability as a comprehensive concept that involves all stages of the production chain, adopting a cross strategy and a well-defined strategic plan.

The deeply-held trust that success needs to be line with the respect of the environment and human wellbeing, means that Banfi, since its origins, has always aimed at being in harmony with the immediate environment, through a rational use of the natural resources and the care of the environment itself, from the vineyards to the final product, the wine.

In accordance with this reasoning, our company established an integrated process taking in regard three essential factors: each action must be socially fair, environmentally safe and at the same time economically feasible.

This process is completed and enriched by the annual Sustainability Report. A document that, based on the Corporate Social Responsibility guidelines, includes an analysis of the social, environmental and economic issues and represents the multifaceted reality of Banfi that, in addition to wine production and sales, comprises also hospitality.

The environment is the greatest opportunity we have, our mission is to preserve it.

Taking care of the environment, today for tomorrow.

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Enoteca & Dining Our Enoteca-Wine Bar is the ideal environment for wine enthusiasts seeking to sample from the range of our estate offerings, accompanied by regional cured meats and cheeses along with our own olive oil and Salsa Etrusca. Additional offerings in our Tuscan wine shop include honey, artisan pastas, biscotti and local ceramics, books, wools, soaps, stemware, wine jewelry and service items.

Savor the authenticity of Tuscan cuisine and the freshest ingredients at our two restaurants: creative menus and a rich selection of Castello Banfi wines await you. For lunch, La Taverna, where tradition and authenticity meet under an ancient vaulted ceiling and for dinner, the elegant and refined Sala dei Grappoli.

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Il Borgo

At Castello Banfi, comfortable and charmingly elegant hospitality awaits guests touring the breathtaking wine country of southern Tuscany. Our guest rooms and suites are built inside the stone houses forming the 18th century hamlet (Il Borgo) aside the walls and towers of the Castello. Along both sides of the sloping village street, the exteriors of the luxurious accommodations reflect the architectural beauty and heritage of a Tuscan past, while the interiors have been carefully structured to offer the comforts of a sophisticated home.

Shaded entries from the quaint terraced street walkways lead to private “hideaways” handsomely decorated by Federico Forquet, Italy’s eminent interior designer. Sumptuously appointed rooms and suites, accented in Tuscan country style, are a delight for the senses and the spirit.

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ROSSO DI MONTALCINO DOC

PRODUCTION TECHNIQUE Estate vineyards in the southern hills of Montalcino (100 meters above sea level).

SOIL TYPE Light olive brown color, calcareous topsoil with presence of rocks.

GRAPE VARIETY 100% Sangiovese, spurred cordon trellising system (4.100 vines/ha).

The wines of Castello Banfi are characterized by premier quality and expression of terroir. They are the fruit of the estate’s single vineyards, carefully planted to harmonize individual microclimate with the optimal grape varietal.

Revered tradition combines with gratifying innovation to yield both the historic wines of the zone, such as Brunello di Montalcino and Rosso di Montalcino, as well as such innovative noble wines as BelnerO, SummuS and ExcelsuS.

PRODUCTION TECHNIQUE The selected grapes are vinified in Horizon hybrid stainless steel & wood tanks, with an average maceration of 7-10 days.

After an aging period of 10-12 months, partially in barriques and partially in large oak barrels, followed by an additional 6 months in bottle before release.

DESCRIPTION Intense ruby red color with violet reflections. The bouquet is intense, fresh, fruity with typical varietal characteristics of violet, cherry, plum. Gentle, full, soft, with surprising length.

First vintage produced: 1982

Available Formats: cl 37,5 - cl 75 - cl 150

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BRUNELLO DI MONTALCINO

POGGIO ALL’ORO

PRODUCTION AREA Estate vineyards in the southern hills of Montalcino (220 meters above sea level).

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 (250 meters above sea level).

DOCG

SOIL TYPE Yellowish brown color, calcareous sandy topsoil with abundant rounded stone.

GRAPE VARIETY 100% Sangiovese, spurred cordon trellising system (from 2.400 to 4.400 vines/ha).

PRODUCTION TECHNIQUE The meticulous grape selection (yield not exceeding 6 metric tons/ha) is followed by vinification in temperature-controlled Horizon hybrid stainless steel & wood tanks, with skin contact for 10-12 days. The wine ages for 2 years in various sizes oak barrels, 350-liter barriques, and 60- and 120 hl barrels; the wine is subsequently aged in bottle for an additional 8-12 months before release.

DESCRIPTION Intense ruby red color with garnet reflections. Ethereal bouquet, with notes of violet, vanilla and licorice. On the palate is full and soft, velvety and intense, with sensations of liquorice, spices and cherry notes.

First vintage produced: 1978

Available formats: cl 37,5 - cl 75 - cl 150 - cl 300 - cl 500

BRUNELLO DI MONTALCINO DOCG RISERVA

SOIL TYPE Light olive brown color, fine lime topsoil, very calcareous and rocky.

GRAPE VARIETIES 100% Sangiovese, estate selection, spurred cordon trellising system (2100 vines/ha).

PRODUCTION TECHNIQUE Produced only in excellent vintages based on a meticulous selection of the harvested grapes. Temperature controlled vinification in Horizon hybrid stainless steel & wood tanks, with skin contact for 12-14 days. Aged in barriques for 30 months, plus at least 12-18 months bottle aging before release.

DESCRIPTION Intense ruby color red with garnet reflections, which show after long aging. Intense bouquet, enveloping, fruity and spicy with tobacco, violet, and chocolate notes. Full and velvety on the palate, appropriately tannic, with hints of plums and cherries.

First vintage produced: 1985

Available formats: cl 75 - cl 150 - cl 300

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POGGIO ALLE MURA

POGGIO ALLE MURA

PRODUCTION AREA Dedicated vineyards sloping down from the historic Poggio alle Mura Castle. The vines were planted in 1992, resulting from over three decades of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino (210 - 220 meters above sea level).

PRODUCTION AREA Dedicated vineyards sloping down from the historic Poggio alle Mura Castle. The vines were planted in 1992, resulting from over three decades of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino (210 - 220 meters above sea level).

GRAPE VARIETIES 100% Sangiovese, from estate selected clones, spurred cordon trellising system (4.200 vines/ha).

GRAPE VARIETIES 100% Sangiovese, from estate selected clones, spurred cordon trellising system (4.200 vines/ha).

ROSSO DI MONTALCINO DOC

SOIL TYPE Yellowish brown color, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age.

Abundant rounded rocks.

PRODUCTION TECHNIQUE The grape harvest is followed by vinification in Horizon hybrid stainless steel & wood tanks, with skin contact for 7-10 days.

After an aging period of 12 months in French oak barriques, the wine is properly bottle-aged.

DESCRIPTION Intense ruby red color. On the nose is fresh and fruity, with typical varietal notes of cherry and blackberry, enriched by more complex hints of licorice, tobacco and hazelnut.

Large and soft structure, showing a surprisingly long finish.

First vintage produced: 2010 Available formats: cl 75

BRUNELLO DI MONTALCINO DOCG

SOIL TYPE Yellowish brown color, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age.

Abundant rounded rocks.

PRODUCTION TECHNIQUE The grape harvest is followed by a maceration of 12-13 days. Alcoholic fermentation takes place in temperature - controlled hybrid stainless steel & wood tanks (27-29°C). About 90% of the wine is aged for 2 years in French oak barriques - manufactured according to Banfi’s specifications - and the remaining 10% in Slavonian oak casks. Before release, the wine is bottle-aged for an additional 12 months.

DESCRIPTION Mauve red color, intense and very deep. On the nose is 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. Muscular and toned on the palate, surprising combination of power and softness, with sweet and gentle tannins.

First vintage produced: 1997

Available formats: cl 75 - cl 150 - cl 300

POGGIO ALLE MURA

BRUNELLO DI MONTALCINO RISERVA DOCG PRODUCTION AREA Dedicated vineyards sloping down from the historic Poggio alle Mura Castle. The vines were planted in 1992, resulting from over three decades of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino. (210 - 220 meters above sea level).

SOIL TYPE Yellowish brown color, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age.

Abundant rounded rocks.

GRAPE VARIETY 100% Sangiovese, from estate selected clones, spurred cordon trellising system (4.200 vines/ha).

PRODUCTION TECHNIQUE The grape harvest is followed by a maceration of 12-14 days.

Temperature-controlled alcoholic fermentation (27-29°C) takes place in the Horizon hybrid stainless steel and wood tanks.

90% of the wine is aged for 2 years in French oak barriques and the remaining 10% in large casks. Before release, only in the sixth year after the harvest, the wine is bottle-aged.

DESCRIPTION Deep ruby red color with garnet reflections. Rich and ample bouquet, with hints of prune jam, coffee, cacao and a light balsamic note. Full and powerful, with ripe and gentle tannins making it velvety and harmonious.

First vintage produced: 2007

Formati disponibili: cl 75 - cl 150 - cl 300

Vintages 1978 1979 1980 1981 1982 1983 1984 1985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997

✭✭✭✭ ✭✭✭✭ ✭✭✭✭ ✭✭✭ ✭✭✭✭ ✭✭✭✭ ✭ ✭✭✭✭✭ ✭✭✭ ✭✭✭ ✭✭✭✭✭ ✭✭ ✭✭✭✭✭ ✭✭✭✭ ✭✭ ✭✭✭✭ ✭✭✭✭ ✭✭✭✭✭ ✭✭✭ ✭✭✭✭✭

KEY: INSUFFICENT VINTAGE MODERATE VINTAGE GOOD VINTAGE

✭ ✭✭ ✭✭✭

1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

✭✭✭✭ ✭✭✭✭ ✭✭✭ ✭✭✭✭ ✭✭ ✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭ ✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭ ✭✭✭ ✭✭✭✭✭ ✭✭✭✭✭ ✭✭✭✭

VERY GOOD VINTAGE ✭✭✭✭ EXCELLENT VINTAGE ✭✭✭✭✭

SOURCE: BRUNELLO DI MONTALCINO CONSORTIUM

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TOSCANA IGT

TOSCANA IGT

SOIL TYPE Yellowish brown color, topsoil tends to be clay, calcareous with abundant rounded stone.

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.

PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino (from 170 to 230 meters above sea level).

GRAPE VARIETY Almost exclusively Sangiovese, spurred cordon trellising system (4.200 vines/ha.)

PRODUCTION TECHNIQUE The alcoholic fermentation of the grapes takes place in Horizon hybrid stainless steel & wood tanks, and it lasts for 8/12 days at 24°-26°C until the last 3 days, when the temperature is brought up to 30°C. Once completed this first phase we proceed with the malolactic fermentation that takes place in French oak barrique where the wine is aged for a long period.

An appropriate bottle fining follows.

DESCRIPTION Intense and deep mauve red color. Gentle aromas with notes of vanilla, tobacco and coffee, and also hints of cherry jam and dried plums. Powerful structure with soft and well balanced tannins.

First vintage produced: 2005 Available formats: cl 75 - cl 150

PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino (from 120 to 230 meters above sea level).

GRAPE VARIETIES Cabernet Sauvignon (30%), Merlot (30%), Sangiovese (25%), Syrah (15%), spurred cordon trellising system (4.200 vines/ha.)

PRODUCTION TECHNIQUE The four varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, with a cold maceration (14°C) prior to fermentation for 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation when the temperature is brought up to 27°C. After the alcoholic fermentation, the wines are separately racked into barriques where malolactic fermentation takes place and where they age approximately for 6 months. The cuvée is made and then aged an additional 6 months, completed by 6 months of bottle aging.

DESCRIPTION Very intense ruby red color. Complex bouquet with blackberry notes, plum jam, cherries and licorice, with black olive and tobacco sensations. Powerful body, wide and soft tannins thanks to the good ripening in the vineyard.

First vintage produced: 1999

Available formats: cl 75 - cl 150

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SUMMUS

EXCELSUS

PRODUCTION AREA Estate vineyards, on the southern hills of Montalcino (from 120 to 250 meters above sea level).

PRODUCTION AREA Estate vineyards, on the southern hills of Montalcino (from 170 to 220 meters above sea level).

TOSCANA IGT

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.

GRAPE VARIETIES Sangiovese - clones from estate selection - (40%), Cabernet Sauvignon (35%), Syrah (25%), spurred cordon trellising system (2.100 to 4.100 vines/ha).

PRODUCTION TECHNIQUE Produced only in favorable vintages. The 3 varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, with variable macerations from 10 to 18 days. After alcoholic fermentation, the individual varietal wines, are transferred to barriques where they stay separate for 12 months. Subsequently, they are blended and the wood aging continues for an additional 8-10 months. Bottle aging follows for 6 months.

DESCRIPTION Very intense ruby red color. Rich and ample bouquet, where the complementary varietal characters of Cabernet and Syrah create an explosion of sensations. Full, powerful, muscular, but balanced. Great finish.

First vintage produced: 1985

Available formats: cl 75 - cl 150 - cl 300 - cl 500

TOSCANA IGT

SOIL TYPE Merlot: yellowish brown color, sandy topsoil, calcareous with round stone; Cabernet Sauvignon: light olive brown color, clay, calcareous topsoil.

GRAPE VARIETIES Merlot (60%), Cabernet Sauvignon (40%), spurred cordon trellising system (2.100 vines/ha).

PRODUCTION TECHNIQUE Produced only in favorable vintages. The two varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, 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.

A 20-months aging period at a controlled temperature of 15° C follows. In the first 12 months the varieties age separately and then are blended and aged as a blend for the following 8 months.

DESCRIPTION Intense ruby red color with garnet tones. Rich and ample bouquet, where the complementary varietal characteristics of the Cabernet and Merlot enhance each other in an extremely complex wine.

Full and round on the palate, with a framework of very fine wood.

First vintage produced: 1993 Available formats: cl 75 - cl 150

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PINOT GRIGIO - TOSCANA IGT

SERENA

SAUVIGNON BLANC - TOSCANA IGT

PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino (300 meters above sea level).

PRODUCTION AREA Estate vineyards, in the southern hills of Montalcino.

(280 meters above sea level).

GRAPE VARIETY 100% Pinot Grigio, spurred cordon trellising system (2.100 vines/ha).

GRAPE VARIETY Sauvignon Blanc.

SOIL TYPE Yellowish brown, clay topsoil, slightly calcareous.

PRODUCTION TECHNIQUE Selective grape harvest. The temperature-controlled fermentation (15 - 18° C) of the free-run juice is followed by storage at low temperature, which leaves a small and natural effervescence. A few months after the harvest, before the year ends, bottling takes place.

DESCRIPTION Light straw yellow color. Very fresh and fruity nose with pear, banana, peach, anise and honey notes. Tuscan warmth gives rich, full, round and very persistent body.

First vintage produced: 1982 Available formats: cl 75

SOIL TYPE Light olive brown color, very calcareous topsoil.

PRODUCTION TECHNIQUE The selected grapes are harvested relatively early in the season, and cooled before pressing. Only the free-run juice is extracted from the press and, once it is decanted at low temperature and clarified, it is partially transferred to barriques where alcoholic fermentation takes place. The wine fermented in barrique, therefore, rests on the fine lees till the final blend with frequent battonage. Few months after the harvest bottling takes place.

A short bottle aging concludes the cycle.

DESCRIPTION Bright straw yellow color, typical Sauvignon notes on the nose, with tropical and citrus fruits. Acidity is well balanced by creaminess and complexity of its structure, accentuated by the partial fermentation in barrique in French oak.

Available formats: cl 75

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CHARDONNAY - TOSCANA IGT PRODUCTION AREA Estate vineyards in the southern hills of Montalcino (250 meters above sea level).

SOIL TYPE Light olive brown color, sandy topsoil, very calcareous.

GRAPE VARIETY 100% Chardonnay, spurred cordon trellising system (2.100 vines/ha).

PRODUCTION TECHNIQUE The whole grape bunches are chilled to 8-10°C 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 10° C to avoid the beginning of malolactic fermentation. An aging period on the fine lees follows during 5 - 6 months with a weekly stirring of the lees.

An 8 - 10 - month bottle aging concludes the cycle.

DESCRIPTION Straw yellow color with light golden reflections. Intense bouquet, fruity with varietal notes and spicy, vanilla hints. Soft, dry with ample sensations of apple, peach and apricot framed by very fine wood.

First vintage produced: 1982 Available formats: cl 75

FLORUS

LATE HARVEST MOSCADELLO DI MONTALCINO DOC PRODUCTION AREA Estate vineyards in the southern hills of Montalcino (120 meters above sea level).

SOIL TYPE Light olive brown color, clay topsoil, very calcareous.

GRAPE VARIETY 100% Moscadello, spurred cordon trellising system (2.100 vines/ha).

PRODUCTION TECHNIQUE The wine is obtained exclusively by the natural drying on the vine, which lasts until mid October and beyond. The raisined grapes are crushed and pressed; the juice is slowly fermented at 15°C 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 Intense and deep yellow color with obvious golden reflections. Varietal and elegant bouquet with harmonious hints of exotic fruit, raisins and honey. Sweet, ample, warm, very long finish.

First vintage produced: 1982 Available formats: cl 50

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The love for Tuscany has recently put Banfi in contact with new territories, among the best of the region, Chianti, Chianti Classico, Bolgheri and Maremma, offering us wines that reflect and exalt the characteristics of the areas they come from.

Wines that express the winning bond between tradition and innovation that, since the very beginning, has inspired the Banfi experience in the world of Tuscan wine.

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FONTE ALLA SELVA

FONTE ALLA SELVA

PRODUCTION AREA Over 40 hectares of estate vineyards in Castellina, heart of the Chianti Classico region.

PRODUCTION AREA Over 40 hectares of estate vineyards in Castellina, heart of the Chianti Classico region.

CHIANTI CLASSICO DOCG GRAN SELEZIONE

GRAPE VARIETIES Traditional varieties of Chianti Classico with an absolute predominance of Sangiovese.

PRODUCTION TECHNIQUE Only a selection of the grapes, carefully harvested in the Fonte alla Selva vineyards, craft this prestigious Gran Selezione. The alcoholic fermentation takes place with traditional maceration on the skins for 7 days, followed by malolactic fermentation. An aging of approximately 12-14 months in French oak casks will follow. The proper evolution of Fonte alla Selva Gran Selezione is completed with a bottle aging for a period of at least 4 months.

DESCRIPTION Intense ruby red color, with complex and fruity scents of plum jam and blueberry, alongside with spices and leather notes. Large structure with soft tannins, very persistent.

Available formats: cl 75

CHIANTI CLASSICO DOCG

GRAPE VARIETIES Traditional varieties of the Chianti Classico.

PRODUCTION TECHNIQUE The alcoholic fermentation takes place with traditional maceration on the skins for 8-10 days, followed by short aging in wood.

Bottling takes place the summer after the harvest.

DESCRIPTION Intense mauve red color. Intense bouquet with varietal notes of cherry, prunes and blackberry, eriched by more spicy hints of licorice. Round and full structure, balanced by a good acidity.

Very persistent.

Available formats: cl 75

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CHIANTI CLASSICO

CHIANTI CLASSICO

GRAPE VARIETIES Almost exclusively Sangiovese.

GRAPE VARIETIES Traditional varieties of Chianti Classico with an absolute predominance of Sangiovese.

DOCG

PRODUCTION TECHNIQUE The alcoholic fermentation with a medium period of maceration is followed by at least 2 years of aging, of which a minimum of 12 months is in Slavonian oak barrels (60 - 120 hl). The wine concludes its evolution with at least 6 months of bottle-aging.

DESCRIPTION Mauve red color. Intense bouquet with sensations of vanilla, licorice and chocolate. Round, spicy, elegant and well structured.

Available formats: cl 75

DOCG

PRODUCTION TECHNIQUE The fermentation takes place with a traditional skin contact of 8 - 10 days. A short wood aging in large casks of French oak follows. Bottling is carried out in the summer subsequent to the harvest.

DESCRIPTION Ruby red color. Intense bouquet with varietal notes of cherry, plum and violet. Fresh, balanced, typical.

Available formats: cl 37,5 - cl 75

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CHIANTI

CHIANTI SUPERIORE

GRAPE VARIETIES Traditional varieties of Chianti with an absolute predominance of Sangiovese.

GRAPE VARIETIES Traditional varieties of Chianti with predominance of Sangiovese.

DOCG

PRODUCTION TECHNIQUE Medium-short fermentation with traditional maceration.

A 5 - to 6 - month storage in stainless steel follows.

DESCRIPTION Ruby red color with purple reflections, intense bouquet recalls iris and violet.

Elegant, fresh and velvety.

Available formats: cl 37,5 - cl 75

DOCG

PRODUCTION TECHNIQUE The grape maceration lasts approximately 8 days, and takes place at a temperature of 25 - 30° C. When the alcoholic and malolactic fermentation are completed, the wine is aged for 4 to 5 months in French oak barriques.

The wine is finally released after an appropriate bottle aging.

DESCRIPTION Intense ruby red color. Fresh and fruity hints on the nose, well integrated in a round structure and full body. The lively acidity is well balanced with the rest of the structure. Ready to drink, pleasant and persistent.

Available formats: cl 75

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LA PETTEGOLA

COST'È

GRAPE VARIETIES Vermentino.

GRAPE VARIETIES Mainly Sangiovese with a small presence of Vermentino.

VERMENTINO - TOSCANA IGT PRODUCTION TECHNIQUE Following a very soft pressing, the fermentation takes place for about 13-16 days in temperature-controlled stainless steel tanks.

DESCRIPTION Pale yellow color. Very fruity bouquet, with notes of apricot, grapefruit, flowers and spices typical of the Mediterranean scrub.

Full-bodied taste, with a lively acidity which gives freshness and persistency in the final.

Available formats: cl 75

TOSCANA IGT PRODUCTION TECHNIQUE Both grapes ferment in stainless still tanks.

The Sangiovese, after a short contact with the skins, vinifies at 16-18°C, while the fermentation of Vermentino happens at a temperature of 13-16°C. To preserve the freshness the malolactic fermentation does not happen and the blending takes place.

DESCRIPTION Colour: pale pink.

Bouquet: hints of red berries traditional of the Sangiovese combined to citrus scent and sage of the Vermentino grape.

Taste: fresh with a long finish.

Available formats: cl 75

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ASKA

STILNOVO

GRAPE VARIETIES Predominantly Cabernet Sauvignon, with minor percentages of Cabernet Franc.

GRAPE VARIETIES Predominantly Sangiovese.

BOLGHERI ROSSO DOC

PRODUCTION TECHNIQUE The grapes are vinified with a brief maceration in temperature-controlled stainless steel tanks for approximately 12-14 days. Once the alcoholic and malolactic fermentations are completed, the wine is aged for 10 months in oak barrels, completing its evolution with an appropriate bottle aging.

DESCRIPTION Deep ruby red color with violet reflections.

Complex and intense bouquet, with hints of red berries, blueberries and prunes jam, perfectly matched with elegant notes of tobacco and licorice.

Powerful structure, full, very soft, with round and elegant tannins, very persistent in the finish.

Available formats: cl 75

GOVERNO ALL'USO TOSCANO

PRODUCTION TECHNIQUE 70% of the grapes, harvested in mid-September, are fermented for 2-3 weeks in stainless steel tanks at a temperature between 18 - 8C°. The remaining 30% dries on the vine until the second half of October and is added to the first wine, to allow the onset of a second fermentation which continues for 3-4 weeks. 20% of the resulting wine is aged in third-passage barriques.

DESCRIPTION Stilnovo (new style) is the result of the Governo all’Uso Toscano method, a 15th century Tuscan technique based on the re-fermentation of the first wine with the addition overripe grapes. The result is a wine characterized by an intense ruby red color and by an extremely pleasant fruity bouquet of black cherries, scents of forest berry jam and intense floral notes. The body is gentle and pleasant, the tannins are balanced and well integrated. The palate is rewarded by a fine acidity that makes this wine fresh and an ideal food pairing. The finish is savory and characterized by a unique fruity persistency. Best enjoyed at 16C°.

Available formats: cl 75

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CENTINE

BIANCO - TOSCANA IGT GRAPE VARIETIES Sauvignon Blanc, Pinot Grigio and Chardonnay.

These wines express the genuine and authentic character of Tuscany, produced with grapes selected from specific Banfi vineyards as well as other areas of the region.

Thanks to an inherent liveliness and freshness, these wines are appropriate for everyday consumption, yet always reflect the Banfi standard of character and quality.

PRODUCTION TECHNIQUE Following a very soft pressing, the fermentation takes place for about 16 days, partly in temperature-controlled stainless steel tanks, partly in French oak barriques. Afterwards the wine rests on the fine lees for a short period.

DESCRIPTION Pale yellow color. Very fruity bouquet, with the typical varietal notes of Pinot Grigio, well combined with those of Sauvignon Blanc and Chardonnay. Notes of pear, apricot, lime and tomato leaves. Good acidity well balanced by soft fruit flavors.

Available Formats: cl 75

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CENTINE

CENTINE

ROSÉ - TOSCANA IGT

ROSSO - TOSCANA IGT

GRAPE VARIETIES Sangiovese, Merlot and Cabernet Sauvignon.

GRAPE VARIETIES Sangiovese, Cabernet Sauvignon and Merlot.

PRODUCTION TECHNIQUE The grapes are vinified for 14 days, with brief skin contact, in stainless steel tanks at 18°C. DESCRIPTION Intense pink color. Fresh bouquet with hints of woodland berries. Dry, with rich berry flavors; well structured, with a long crisp, clean finish.

Available Formats: cl 75

PRODUCTION TECHNIQUE The grapes are vinified with a brief maceration (7 days).

When the alcoholic and malolactic fermentation are completed, the wine is aged for a short period in French oak barriques and bottled in the spring subsequent to the harvest.

An appropriate bottle-aging follows.

DESCRIPTION Intense ruby red color with youthful hints. Intense and spicy bouquet in which the Tuscan character of the Sangiovese is perfectly married with the international character of the Cabernet and Merlot. Hints of red berries and plums, gentle approach, soft, easy-to-drink.

Formati disponibili: cl 37,5 - cl 75 - cl 150

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LE RIME

FUMAIO

GRAPE VARIETIES Chardonnay and Pinot Grigio.

GRAPE VARIETIES Sauvignon Blanc and Chardonnay.

TOSCANA IGT

PRODUCTION TECHNIQUE Exclusive use of free-run juice to avoid color extraction from the skins. The temperature-controlled fermentation (15 - 16° C) is followed by a brief storage in stainless tanks and, finally, by an early bottling to capture varietal freshness.

DESCRIPTION Straw yellow color with fresh green reflections. Fruity, fragrant and harmonious bouquet. Fresh, floral, full and appropriately acidic.

Available formats: cl 37,5 - cl 75

TOSCANA IGT

PRODUCTION TECHNIQUE The must is fermented at controlled temperature (15 - 16° C).

To preserve the natural freshness of the wine, malolactic fermentation is prevented. Bottling over the winter maintains a slight amount of natural effervescence from the alcoholic fermentation.

DESCRIPTION Light straw yellow color. Ample bouquet, intensely fruity, fresh and varietal. Full, harmonious and slightly acidic.

Impressive, pleasant varietal freshness, synthesis of the two varieties in the blend.

Available formats: cl 37,5 - cl 75

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COLLEPINO

COL DI SASSO

GRAPE VARIETIES Merlot and Sangiovese.

GRAPE VARIETIES Cabernet Sauvignon and Sangiovese.

TOSCANA IGT

PRODUCTION TECHNIQUE Grape maceration for 7 to 8 days in stainless steel tanks at controlled temperatures between 25 to 30°C. After a malolactic fermentation, the wine ages in French oak barrels for approximately 2 months.

DESCRIPTION Ruby red color, young but intense. Fresh, fruit-forward bouquet, with intense red-currant, raspberry and plum notes.

Full fruit flavors with soft, sweet tannins. Nice finish.

Available formats: cl 37,5 - cl 75

TOSCANA IGT

PRODUCTION TECHNIQUE The grape maceration does not last longer than 5 - 6 days, and takes place at a temperature of 24 - 25° C. This enables to obtain a good color extraction without encumbering the tannin structure and maintaining a good aromatic freshness. The wine is released after an appropriate bottle aging.

DESCRIPTION Ruby red color, young, but intense. Fresh and varietal bouquet, enriched with spicy notes and hints of fresh berries.

Full and soft, balanced, easy-to-drink.

Available formats: cl 37,5 - cl 75

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CONDIMENTO BALSAMICO ETRUSCO (BALSAMIC VINEGAR)

PRODUCTION AREA Estate vineyards in the southern hills of Montalcino.

GRAPE VARIETIES Variable percentages of traditional Montalcino white grape varieties Moscadello and Trebbiano.

Specialties Complementary to our wine-making passion, rich Tuscan tradition is captured by equally noble and prestigious produce.

Representing the bountiful harvest of this extraordinary region.

PRODUCTION TECHNIQUE The late harvested grapes are pressed. The filtered juice is simmered, reduced then cooled and transferred to wood barrels (4 - 6 months). In this period, the transformation process begins. Subsequently, a progressive racking takes place into barrels of decreasing capacities (from 60 to 25 liters) and of different wood (oak, chestnut, cherry, ash, mulberry) until the last 25-liter barrel is topped off, out of which, at the end of maturation, the salsa balsamica is taken. The aging lasts for approximately 12 years.

DESCRIPTION Dark brown color, strong and lucent. Complex and spicy bouquet, brings forth a pleasant and harmonious acidity.

Typical taste, with great sweet-sour balance.

Total acidity: 56%

Available formats: cl 15

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OLIO D’OLIVA

POGGIO ALLE MURA

PRODUCTION AREA Estate olive groves in the rocky southern hills of Montalcino.

PRODUCTION AREA Olive groves surrounding the Poggio alle Mura Castle.

EXTRAVERGINE

OLIVE VARIETIES Frantoio, in addition to small percentages of varieties such as Leccino, Olivastra di Montalcino, Moraiolo, Ascolana Tenera.

PRODUCTION TECHNIQUE The harvest is carried out by hand stripping the olives during the first weeks of November.

The olives are pressed within 24 hours of the harvest. The oil is “cold” extracted. It is stored in stainless steel tanks, filtered and then bottled.

DESCRIPTION From green to golden yellow color according to the year. Fruity, intense and persistent bouquet with hints of freshly mown grass, artichoke.

Medium spicy with variable dry finish, according to the year.

Available formats: cl 50

OLIO D’OLIVA EXTRAVERGINE OLIVE VARIETIES 100% Monocultivar Frantoio.

PRODUCTION TECHNIQUE The olives are harvested by hand during the first weeks of October and cold pressed within 24 hours.

The olive oil, stored in stainless steel tanks before bottling, is filtered.

DESCRIPTION Green color with light golden reflections.

Intensely fruity bouquet, fresh and spicy with hints of artichoke, enriched by delicate notes of toasted coffee. Harmonious taste, with rich and powerful vegetable aromas, predominantly artichoke and cardoon. The bitterness and spiciness are firm and balanced, rich in captivating aromatic notes. Very persistent, it shows a pleasingly elegant finish.

Available formats: cl 25 - cl 50

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Grappas A selection that completes and enriches the Banfi offering, ideal for high quality Grappa lovers.

The quality of raw material, combined with the traditional careful production method, give the product unique characteristics, a distinctive style.

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POGGIO ALLE MURA

GRAPPA DI BRUNELLO

GRAPE VARIETY Sangiovese grapes from the vineyards around the historic Poggio alle Mura Castle. We chose this patch of land, particularly suited to grow Sangiovese, to plant in 1992 the first vineyard resulting from over a decade of research to isolate the optimal selection of clones.

GRAPE VARIETY 100% Sangiovese.

GRAPPA DI BRUNELLO RISERVA

PRODUCTION TECHNIQUE After the classic double distillation under continuous vapor stream of the fermented pomace of Sangiovese, this prestigious Grappa Riserva is then patiently aged in Slavonian oak casks for 18 months.

DESCRIPTION Clear golden color. Floral and fruity bouquet notes enriched by hints of vanilla, wood and spices. Soft and round taste on the palate, it shows an aromatic profile which reflects the sensation perceived on the nose, with a pleasant hint of honey in the finish.

Alcohol content: 45% vol.

Available formats: cl 50

PRODUCTION AREA Selected Banfi vineyards in the southern hills of Montalcino.

PRODUCTION TECHNIQUE The fermented pomace of Sangiovese for Brunello is lightly pressed and then undergoes a classic double distillation under continuous vapor stream.

DESCRIPTION Rich and elegant bouquet, characterized by wine notes and gentle hints of ripe wild berries. On the palate, an harmonious taste which reflects the sensations perceived on the nose, with a pleasant hint of sour cherries on the finish.

Alcohol content: 45% vol.

Available formats: cl 70

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Directions

From Florence (130 km): from downtown Florence, follow the signs to Siena and take the Siena-Firenze highway. The entrance is at the traffic circle just after the Firenze Impruneta exit of the Autostrada A1.

(If you are already on the Autostrada coming from north of Florence, you should exit at Firenze Impruneta). Then follow the directions for Siena.

From Siena (70 km): follow the signs for Grosseto and proceed to SS 223. Exit at sign for Paganico (45 km). Follow brown signs to M. Amiata, and then turn left at signs for S. Angelo/Montalcino, crossing over the bridge and railroad tracks (15 km).

From Rome (250 km): Take Autostrada A1 north toward Firenze, exit Chiusi/Chianciano T. (180 km).

Take No. 146 west, follow signs to Chianciano T., Montepulciano, Pienza, S. Quirico d’Orcia (40 km).

At S. Quirico d’Orcia, take No. 2 north toward Siena. At Torrenieri, follow signs to Montalcino, then to S. Angelo Scalo (30 km).

From Rome Leonardo da Vinci/Fiumicino Airport (226 km): leaving airport, follow signs for “Autostrade” and/or “Roma.” Exit for Civitavecchia - A12 (6 km). Past Civitavecchia (72 km), highway narrows and merges with Aurelia - follow in direction of Grosseto, passing from Lazio into Tuscany (113 km). Pass Grosseto Sud exit and take next exit for Grosseto-Siena-Firenze, following signs in direction of Siena. Exit at Paganico-Arcidosso (20 km). Follow brown signs to M. Amiata, and then turn left at signs for S. Angelo/Montalcino, crossingover the bridge and railroad tracks (15 km).

General Information: +39 0577 840 111 - banfi@banfi.it

Reservations and Winery Visit: +39 0577 877 500 - reservations@banfi.it

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“It is our fondest desire that this project will be good for the people of Montalcino, good for Italy, good for America, good for all people who love fine wine.”

John F. Mariani, Jr.

Founder of Castello Banfi · September 12, 1984

EU / 05 - 18

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Dedicated to a Finer Wine World castellobanfi.com