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Castello Banfi Sant' Antimo Cum Laude 2009

Bottle Size: 750ml Item #: 1723997
This item is not currently available for purchase.

Castello Banfi Sant' Antimo Cum Laude 2009 750ml

Castello Banfi Sant' Antimo Cum Laude

very intense ruby red.Bouquet: complex with blackberry notes, plum jam, cherries and licorice,with black olive and tobacco sensations.Taste: powerful body, wide and soft tannin texture thanks to the goodripening in the vineyard and winery.

Cum Laude is characterized by a rich color and soft, ripe fruit flavors. The wine is complex with aromas of juicy berries and spicy cherries, as well as clove, anise and black pepper. A full-bodied red with dense tannins.

The four varieties are vinified separately with a cold maceration (14°C) prior to fermentationfor 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation whenthe temperature is brought up to 27°C. After the alcoholic fermentation, the wines areseparately racked into barriques where malolactic fermentation takes place and where theyage approximately for 6 months. The cuvée is made and then aged an additional 6 months,completed by 6 months of bottle aging.

red meats, hearty stews, pasta dishes and cheeses.

If this matures as well as the 2003 vintage this will also be excellent. I would rate it at a 96.

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This product is not currently available for purchase.
Castello Banfi Castello Banfi Sant' Antimo Cum Laude 2009
BOTTLE SIZE: 750ml
very intense ruby red.Bouquet: complex with blackberry notes, plum jam, cherries and licorice,with black olive and tobacco sensations.Taste: powerful body, wide and soft tannin texture thanks to the goodripening in the vineyard and winery.
 

Notes on the Castello Banfi Sant' Antimo Cum Laude 750ML 2009

Tasting Notes Cum Laude is characterized by a rich color and soft, ripe fruit flavors. The wine is complex with aromas of juicy berries and spicy cherries, as well as clove, anise and black pepper. A full-bodied red with dense tannins.

Technical Notes The four varieties are vinified separately with a cold maceration (14°C) prior to fermentationfor 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation whenthe temperature is brought up to 27°C. After the alcoholic fermentation, the wines areseparately racked into barriques where malolactic fermentation takes place and where theyage approximately for 6 months. The cuvée is made and then aged an additional 6 months,completed by 6 months of bottle aging.

Food Pairing red meats, hearty stews, pasta dishes and cheeses.