The Chianti Classico di Banfi was obtained from predominantly Sangiovese grapes grown in Castellina in Chianti (SI), in the historic Chianti Classico area between Florence and Siena, already delimited in 1716 by the Grand Duke of Tuscany Cosimo III De' Medici. The largest denomination of Chianti, on the other hand, includes the provinces of Florence, Siena, Prato, Pistoia, Pisa and Arezzo, with the exception of the “classic” nucleus which became DOCG in 2011. During the winemaking process, Banfi's Chianti Classico was subjected to alcoholic fermentation in steel vats at a controlled temperature of 25-30° C. After malolactic fermentation, the wine was aged for a few months in steel and for 3 months in French oak barrels.

CHIANTI CLASSICO BANFI: TASTING

Banfi's Chianti Classico is presented in the glass with a ruby red colour. On the nose, it reveals intense aromas of cherry, plum and red fruit in jam intertwined with more evolved hints of vanilla, liquorice and dark spices. The sip is soft and full-bodied, supported by a lively but well-integrated tannic texture and a delicate fresh-savoury trail that persists in the finish. At the table, it goes well with cured meats and semi-aged cheeses but also with land recipes based on red meats or game.