Tipologia: vino rosso fermoGradazio

Tipologia: vino rosso fermo
Gradazione alcolica: 13% vol.
Uve: 100% Sangiovese
Contenuto: 75,0 cl
Resa per ettaro: 70 ql/HA
Allevamento: Cordone speronato
Temperatura di servizio: 18°-20° C
Abbinamenti gastronomici: Si tratta di un ottimo vino da tutto pasto con la capacità di essere bene assimilabile ai piatti tipici della cucina toscana.

Note: Prima annata prodotta: 1982. Rispetto ai fratelli maggiori si tratta di un vino con un immediata freschezza e molto più versatile.
Un bel vino ad un giusto prezzo.
Vinificazione e affinamento: Le uve selezionate vengono vinificate a temperatura controllata a macerazione media (7-10 giorni). Dopo un periodo di invecchiamento di 10-12 mesi, in parte in barriques e in parte in grandi botti di rovere si procede al successivo affinamento in bottiglia per ulteriori 6 mesi.

Regione: Toscana

Produttore: Banfi

Denominazione: Rosso di Montalcino D.O.C.

Results (English) 1:

Type: red wine stopperAlcohol content: 13% vol.Grapes: 100% SangioveseContent: 75.0 clYield per hectare: 70 ql/HA: Spurred cordonServing temperature: 18° -20° CServing suggestions: it is an excellent wine for all meal with the ability to be good compared to typical dishes of Tuscan cuisine.Notes: first vintage produced: 1982. Compared to older brothers it is a wine with an immediate freshness and much more versatile.A nice wine at a fair price.Winemaking and ageing: The selected grapes are fermented in temperature controlled maceration (7-10 days). After a period of aging by 10-12 months, partly in barrels and partly in large oak barrels it proceeds to the next refinement in the bottle for a further 6 months.Region: TuscanyProducer: B.Denomination: Rosso di Montalcino D.O.C.

Results (English) 2:

Type: still red wine
Alcohol content: 13% vol.
Grapes: 100% Sangiovese
Contents: 75.0 cl
Yield: 70 quintals / ha
Training system: Cordon
temperature: 18 ° -20 ° C
Serving suggestions: It is an excellent table wine with the ability to be well assimilated to the typical dishes of Tuscan cuisine. Notes: First vintage: 1982. Compared to older brothers it is a wine with an immediate freshness and far more versatile. A nice wine at a fair price. Vinification: The selected grapes are vinified at controlled temperature maceration average (7-10 days). After an aging period of 10-12 months, partly in barriques and partly in large oak casks we proceed to subsequent bottle for another 6 months. Region: Tuscany Producer: Banfi Appellation: Rosso di Montalcino DOC

Results (English) 3:

Tipology: red wine stopper
alcoholic content: 13% vol.
grapes: 100% Sangiovese
content: 75.0 cl
yield per hectare: 70 q/HA
breeding: cordon
serving temperature: 18 ° -20° C
food pairings: this is a very good wine for the whole meal with the ability to be well comparable to the typical dishes of the tuscan cuisine.

Notes: first vintage produced: 1982.With respect to the elder brothers this is a wine with an immediate freshness and far more versatile.
a nice wine at a fair price.
vinification and aging: The selected grapes are vinified at controlled temperature average maceration (7-10 days). After an aging period of 10-12 months,In part in barriques and in part in large oak barrels it proceeds to the next aging in bottle for a further 6 months.

Region: Tuscany

Manufacturer: Banfi

Designation: Rosso di Montalcino D. O. C.