Questo vino
Vineyard and terroir
Banditone comes from south-facing terraces at Santa Restituta, between 320 and 360 metres. The vineyard is arranged over six terraced levels and trained to spurred cordon. Marl or galestro, rocky material and marine deposits define the soils. Planting density is 6,200 vines per hectare. A published assessment of the 2004 vintage records a yield of 40 quintals per hectare.
Grapes
100% Syrah from various clones.
Vinification
The vineyard and cellar work is manual. Perfectly mature grapes are carefully selected and picked into 20 kg crates. Fermentation uses indigenous yeasts in temperature-controlled vats, with pump-overs and manual punch-downs. The 2004 account instead specifies vinification in new Allier-oak tonneaux and no filtration.
Ageing
The current data sheet specifies up to 18 months in 500 L and 4,000 L French-oak vessels, followed by at least six months in bottle. Published vintage descriptions show earlier regimes: 22 months in barrique for 2009; 22 months in new and one-year-old barriques for 2008; 24 months in barrique for 2005; and 24 months in barrique following vinification in new Allier tonneaux for 2004.
Technical data
The bottle format is 0.75 L. Reviews report 100 cases each for the 2004, 2005 and 2006 vintages.
Tasting profile
The style is intense, with resin and vanilla among its signature notes. The 2018 combines hazelnut, coffee, smoked meat, berries and vanilla with medium, rounded tannins and a bright finish. The 2016 is marked by dried fruit, sweet tea and green tobacco, remaining fresh and vivid. The 2015 is fuller and chewier, with baked blackberry, dried herbs, bark, resin and vanilla. Earlier vintages range through blueberry, blackberry, raspberry, pepper, plum, graphite, tobacco and chocolate. The 2008 was dark ruby, robust and warming, with ripe bramble fruit, freshly ground pepper, flint, myrtle, graphite and rosewood before a chocolate-toned close.
Serving and pairing
A red-wine-braised stew is recommended for the 2008; the 2009 review pairs the wine with donkey stew.
Vintage notes
Oak treatment changed across the published vintages, from 24 months in barrique in 2004–2005 and 22 months in 2008–2009 to a current maximum of 18 months in larger 500 L and 4,000 L French-oak vessels. The 2004 account also identifies new Allier tonneaux for fermentation and describes the wine as unfiltered.
