Castello Banfi Rosso di Montalcino 2015 region_Burgundy coconut flesh

coconut flesh

tart acidity and 15-percent alcoholic warmth providing structure

hibiscus tea

An elegant label and bottle presentation adorned with a hand-painted clay medallion is symbolic of Mexico’s rich history and most valued traditions

fermentation at controlled temperatures (64°-68°F) with cultured yeasts

Castello Banfi Rosso di Montalcino 2015 region_Burgundy coconut fleshVineyards Estate vineyards in the southern part of Montalcino. The soil is calcareous and well structured. Winemaking Maceration for 7 10 days. Aged 10 12 months, partially in French oak barriques and partially in large Slavonian oak barrels. Additional 6 months of bottle aging. Tasting Notes Color: Intense ruby red with violet reflections. Bouquet: Intense, fresh, and fruity with typical varietal characteristics of violet, cherry, and plum. Taste: