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Everything stems from an intuition of Fidenzio Toni who purchases the farm in the 1960s and immediately begins growing grapes.Subsequently, the passion also infected the son-in-law Elio Tolomei who, together with his wife and mother-in-law Annamaria, took over the reins of the company in 1986 when Fidenzio passed away.
From the single Lazzarito vineyard of Serralunga d’Alba, with 4,500 plants per hectare of 39 years of age. Lazzarito is a fabulous valley with south-west exposure, with a calcareous-clayey soil. Area of 1.7 hectares. The production is about 20 hl per hectare
The vocation of the Montalcino area and its particular microclimate inspire the production of the high quality and extraordinary quality wines of Castello Banfi. Produced with selected grapes and harvested exclusively from the estate's specialized vineyards, these prestigious wines perfectly combine the most innovative techniques with the ancient and wise...
This cuvée comes from Chardonnay grapes, exclusively from the 2009 vintage, grown in the area of the Montagne de Reims in Bouzy classified as a Grand Cru; the vineyards have their roots on volcanic schist soils rich in chalk.
This cuvée comes from Pinot Noir grapes, exclusively from the 2009 vintage, grown in the Terroirs of Bouzy classified as Grand Cru; the vineyards have their roots on volcanic schist soils rich in chalk.
The vineyards, from which the grapes for the production of Fontalloro originate, are found within the Chianti Classico in the upper part of Fèlsina and in the denomination of the Chianti Colli Senesi (at heights between 330 and 407 meters s.l.m).
Classified Grand Cru with decree of 1975, this terroir has long been recognized as exceptional. It was mentioned for the first time in 1328 and to this day the reviews of the best specialists of Grands Crus d'Alsace unanimously confirm that this terroir is part of the elite Grand Cru of Alsace.
It comes from Vitovska grapes grown in the owned vineyards located in the Municipalities of Duino, Aurizina, Loc. Prepotto Trieste. The grapes arrived in the cellar are de-stemmed, fermented and macerated on the skins in open vats with several daily punching down and no temperature control. The malolactic fermentation takes place in large oak barrels such...