The intense ruby red wine has fragrant dark fruit and floral aromas. Medium-bodied with aromas of black cherries and plums, the palate reveals floral, tobacco, licorice, and spice flavors with a hint of spice. The grapes are vinified after a short maceration of 7 days. After fermenting the alcohol and malolactic acid at 25-30°C, the wine is aged for a short period in French oak barrels and then moderately aged in the bottle, making it well-crafted.
Banfi was founded in 1978 by Italian-American brothers John and Harry Mariani. The brothers' goal was to combine the most advanced science in the vineyard to create a technologically advanced winery that would produce premium wines.
The Mariani family and Ezio Rivella, one of Italy's foremost oenologists, understand that the ability to develop estates is based on fertile soil and a superior climate. So, John and Harry purchased Bruzzo, a historic winery in Piedmont. Established in 1860, Bruzzo specializes in sparkling wine, known today as Banfi Piedmont.
Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape in Tuscany), Campania, and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.
Canaiolo is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Other regions with plantings of Canaiolo include Lazio, Marche and Sardegna. In Umbria, a white berried mutation known as Canaiolo Bianco exists. Together with Sangiovese and Colorino it is often used to create Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano. In the history of Chianti it has been a key component blend and during the 18th century may have been the primary grape used in a higher percentage than Sangiovese. Part of its popularity may have been the grape's ability to partially dry out without rotting for use in the governor method of prolonging fermentation. In the 19th century, the Chianti recipe of Bettino Ricasoli called for Canaiolo to play a supporting role to Sangiovese, adding fruitiness and softening tannins without detracting from the wine's aromas. In the aftermath of the phylloxera epidemic, the Canaiolo vines did not take well to grafting onto new American rootstock and the grape began to steadily fall out of favor. As of 2006, total plantings of Canaiolo throughout Italy dropped to under 7,410 acres (3,000 hectares). Today there are renewed efforts by Tuscan winemakers to find better clonal selections and re-introduce the variety into popular usage.
Tuscany - Successful Challenge Bordeaux, France
Tuscany is Italy's most well-known star-producing region, bordered by Emilia-Romagna to the north, Liguria to the northwest, and Umbria and Latium to the south. ), with the Tyrrhenian Sea to the west and an excellent location. Tuscany is to central Italy what Bordeaux is to France.Chianti wines from Tuscany are inexpensive and very famous. In 1984, Conti wine was included in the list of only 5 DOCG producing regions in Italy. Wines produced in the eight sub-regions of the Chianti DOCG region can all be labeled "Chianti DOCG," but it is worth noting that these wines must use Sangiovese as the leading wine grape. According to different brewing methods, Conti wine presents different styles to people.In the past, Italian restaurants all over the world used Chianti's straw-basket wine as decoration. These wines are just ordinary goods. Tuscany has seen a wine renaissance in the past ten or twenty years. The wines of all producing regions have improved in quality, and it is the most innovative region in Italy – not only brave to try new grapes but also to explore new ones. Production area. Tuscany proved that Italy could also brew Cabernet Sauvignon and Merlot of the world's best. In the coastal Maremma, excellent production areas have been developed, and the traditional Sangiovese grape has also made significant progress. It's been fascinating to see Tuscany's overall great leap forward over the past decade.