Banfi Col di Sasso Toscana IGT 2023

Winery Background and History

Castello Banfi, founded in 1978 in Montalcino, Tuscany, is today one of Italy’s most prestigious wine estates. Over time it has expanded beyond Brunello to craft a variety of Tuscan wines, blending traditional and innovative approaches. The Col di Sasso label is part of Banfi’s portfolio of Toscana IGT wines, aiming to offer approachable expressions of Bordeaux–Tuscany blends, combining international grape varieties with local terroir. Its reputation is built on rigorous vineyard management and consistent quality at good value.

Producer and Winemaker

The wine is produced under the Banfi umbrella, with its in-house enology team overseeing the project. The winemakers select vineyard lots, manage fermentation protocols, and decide blending and aging strategies to suit each vintage. Their aim is to craft wines that balance fruit, structure and drinkability. For Col di Sasso, the team works to integrate the intensity of Cabernet and structure of Sangiovese with elegance, ensuring the final blend captures varietal character and regional balance.

Vineyards and Micro Climate

Grapes for Col di Sasso are sourced from vineyards in Tuscany under the Toscana IGT designation. The microclimate benefits from warm Mediterranean influences tempered by altitude and diurnal variation, helping maintain acidity and aromatic freshness. Soils tend to be well-drained, with a mix of clay, limestone, and galestro (schistose) soils common in Tuscan hillsides, which stress the vines just enough to concentrate flavors. The vineyards are managed to ensure balanced yields and good phenolic ripeness.

Vinification & Aging Methods

After harvest, grapes are destemmed and gently crushed. Fermentation is carried out in stainless steel tanks under controlled temperatures to capture bright fruit while moderating tannin extraction. Some malolactic fermentation follows to soften acidity. The wine then matures in oak barrels (often a mix of French and possibly American oak) for a period tailored to vintage, integrating oak characters such as spice and toast without overwhelming fruit. Final blending and bottling follow clarification and stabilization steps.

Tasting Notes

Color: deep ruby with purple hints. On the nose: aromas of black cherries, black currant, dried herbs, graphite, licorice and subtle spice notes. Palate: medium to full body, firm but polished tannins, flavors of dark berries, plum, tobacco, and a touch of earth and cedar. The wine shows a crisp acid backbone, and a long finish with lingering dark fruit and mild cocoa or leather hints.

Food & Wine Pairing

Pairs well with grilled red meat (steak, lamb chops), roasted or braised beef dishes, game like venison, and stews. Also complementary with aged cheeses such as Pecorino Toscano, aged Gouda, or sharp cheddar. Tomato-based pasta with meaty ragù, osso buco, or mushroom risottos elevate the affinity with its structure.

Service Methods and Temperatures

Serve at 16–18 °C in a large Bordeaux glass to allow aromatic development and soften tannins. A gentle decant of 30 to 60 minutes can help open the wine, particularly for younger bottles. Avoid overcooling, which would mute aromas. During serving, pour slowly to preserve aromatic integrity and avoid stirring up sediment.

Storage and Aging Potential

Store horizontally in a cool, stable environment (12–15 °C, humidity around 60–70%, low light, minimal vibration). The 2022 vintage should be well poised for aging; expect it to develop for 5 to 8 years, possibly longer under ideal cellar conditions. Over time tertiary notes like leather, tobacco, dried fruit, and earth may emerge, and tannins may soften and integrate.

Grape Varietals & percentage used

Blend: Cabernet Sauvignon + Sangiovese

(Exact proportions not publicly disclosed)

ABV (Alcohol by Volume)

13.0%