Castello Banfi Brunello di Montalcino DOCG Poggio alla Mura

Description

Castello Banfi Brunello di Montalcino DOCG Poggio alla Mura was first produced in 1997 and is made from the best vineyards on the estate which gently slope down from the historic Poggio alle Mura Castle.

Castello Banfi was founded in founded in 1978 by two Italian-American brothers, John and Harry Mariani. The goal of the two brothers was to create a state-of-the-art winery combined with the most advanced science in the vineyards for the production of premium wines.  Today they have estates in Montalcino, Bolgheri, Chianti and Piedmont. In the last 40 years they have been at the forefront of the revival of Brunello and Rosso di Montalcino,  engaging in significant academic studies into the region’s geology, climate and different sangiovese clones. They also now own the historic Bruzzone winery in Piedmont (founded 1860).

The Castello Banfi estate is located in Montalcino and is situated at the confluence of the Orcia and Ombrone rivers. The estate extends along the southern slopes of the township of Montalcino across 7,100 acres of land; one third of the property is under specialized vine and the balance is shared between olive groves, wheat fields, plum trees, truffle stands, forest and scrub. The grapes for Brunello di Montalcino Poggio alla Mura come exclusively from dedicated vineyards sloping down from the historic Poggio alle Mura Castle crowning the Banfi estate. After many years of research to isolate the optimal selection of clones to produce consistently outstanding Brunello di Montalcino, the vines were planted in 1992 at an altitude of 210-220 meters above sea level. The soils here are yellowish brown in colour, sandy topsoil, coarse, calcareous; substract of sea sediment originating from the Pliocene age, with abundant rounded rocks.

After manual harvest and destemming, the 100% Sangiovese grapes (Banfi estate selected clones) are vinified in temperature-controlled stainless steel tanks and French oak barrels using traditional maceration with frequent pumping over for maximum extract of flavour. The wine is aged in oak barrels for 24 months where it undergoes malolactic fermentation. 40% in French oak casks (90-60 hl.) and 60% in French oak barriques (350L).

Poggio alle Mura is a superb example of the best synthesis of terroir, selection and technological innovation.