About this wine
Vineyard and terroir
The fruit comes from the rockiest and least accessible parts of the Banfi estate in Montalcino.
Vinification
The grapes are harvested in the second half of September. Maceration lasts 5–6 days, followed by fermentation in stainless steel tanks at a controlled temperature of 24–25 °C. The process is intended to preserve the aromas and extract colour without excessive tannins. The wine also undergoes malolactic fermentation.
Ageing
The wine rests briefly in stainless steel tanks.
Tasting profile
Youthful, vibrant and easy-drinking, with fullness from Sangiovese, structure from Cabernet Sauvignon and bright fruit aromas.
Label / history
The name means “Stone Hill” in Italian, referring to the rocky sites where the grapes grow. Col di Sasso is the red counterpart to Le Rime in Castello Banfi’s core range.
