Sangiovese (Banfi Clonal Selection)/Cabernet Sauvignon/Merlot/Syrah
PRODUCTION AREA: Estate vineyards, in the southern hills of Montalcino.
Altitude: from 120 meters above sea level (Syrah) to 230 meters above sea level (Sangiovese).
SOIL TYPE: Cabernet Sauvignon: light olive brown colour, clay topsoil, calcareous; Merlot: yellowish brown colour; sandy topsoil, calcareous with abundant rounded stone; Sangiovese: yellowish brown colour, sandy topsoil, calcareous with abundant rounded stone; Syrah: light olive brown colour, clay topsoil, calcareous.
GRAPE VARIETIES: Cabernet Sauvignon (30%), Merlot (30%), Sangiovese (25%), Syrah (15%).
TRELLISING SYSTEM: Cordone speronato (Spurred cordon).
VINE DENSITY: 4.200 vines/ha.
HECTAR YIELD: 70 q.li/ha.
PRODUCTION TECHNIQUE: The four varieties are vinified separately 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.
Colour: 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 tannin texture thanks to the goodripening in the vineyard and winery.
WINEMAKER’S NOTES: Our newest Super Tuscan cuvée, Cum Laude - Latin for “with honours” - combines for the first time the four red varietals which have been selected during the 25 years of research as the best for our vineyards in Montalcino. A charming red wine suitable for complex food pairings but also in more informal occasions.
FOOD PAIRINGS: Perfect with bean soups, grilled meat and medium aged cheese.
First vintage produced: 1999.
Available formats: 0,75 l