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Wine: Red
Region: Toscana
Vintage: 2014


A rainy and cold year for which the maniacal selection of the grapes from the vineyard already was fundamental. Operation of defoliation allowed the grapes a good ventilation and during the harvest, we often made a double passage in the same vineyard. With a meticulous work of selection and a short maceration. The result is an elegant and balanced Brunello with excellent ageing potential.

Colour: Deep ruby red with garnet reflections.
Aroma: Sweet, rich and complex aroma of fruit jam.
Taste: Great structure that is well balanced by a good softness and acidity on the final. Extremely persistent.

Alcohol: 14%

Grape: 100% Sangiovese.

Ageing: 70% in French oak casks (90-60 hectolitres) and 30% in French oak barriques (350 litres).


Banfi was founded in 1978 thanks to the will of the Italian-American brothers, John and Harry Mariani. From the beginning, 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. Together with the Mariani family, Ezio Rivella, one of Italy's foremost oenologists, who understood that due to the richness of the soils and the privileged microclimatic position, the property would have great capacity of development. In those years, the brothers, John and Harry, also purchased Bruzzone, a historic winery in Piedmont. Founded in 1860 and specialized in the production of sparkling wines, today is known as Banfi Piemonte.

NO. 1308/2013


Wine pairing notes

Chef Au’s braised pigeon with eight treasurescould only be matched to another treasure: the Banfi’s Brunello di Montalcino DOCG wine. To the palate the wine express its great complexity, so its earthiness, with dark chocolate and mushrooms, is in tune with the stuffing and the meat of pigeon. As the spices that contains, cassis in primis. Medium acidity and not invasive velvety tannins combine well with the Asian part of the condiments. An intense wine for an powerful dish of contemporary Chinese cuisine.

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