Banfi

Banfi

Chianti Classico Sangiovese Blend

Mon M
9.0

Cattail creek wine dinner. Ruby Red in color, features intense notes of cherries, plums, and violets. Rich flavors of cherry and leather fill the palate, while supple tannins balance out the pleasant acidity. Paired with braised short rib tortellini. — 6 days ago

Banfi

Brunello di Montalcino Sangiovese 2018

Odlično talijansko vino konzumirano na Bayahibe, Dominicana — 2 months ago

Ted, Ericsson and 2 others liked this

Banfi

Belnero Proprietor's Reserve Toscana Sangiovese Blend 2015

This has some nice weight to it for a Sangiovese blend. Bright red fruit up front but rustic flavors follow immediately: earth, tobacco, leather, wood. High acidity, feisty tannins, persistent earth notes; bold and full bodied with a silky mouthfeel and good finish. Impressively good. — 4 months ago

Paul, Severn and 12 others liked this

Banfi

Rosso di Montalcino Sangiovese 2021

Frutal, floral, refrescante — 12 days ago

Vigne Regali (Banfi)

Rosa Regale Sparkling Brachetto d'Acqui

아가 픽. 이마트 45,000. 레드 스파클링 — 16 days ago

Banfi

Poggio alle Mura Brunello di Montalcino Sangiovese 2004

Very good. Drinking better than expected. — 3 months ago

Serge liked this

Banfi

Florus Vendemmia Tardiva (Late Harvest) Moscadello di Montalcino 2007

Popped and poured. The 2007 Florus pours a deep salmon, almost transparent mauve color. The nose is redolent of desiccated apricot fruits, flower honey, lychee and some nuts. Of course it’s sweet there’s great acid too so the wine is balanced. Excellent length. A pleasant surprise. Drinking very well now but this will undoubtedly last for another 10-15, at least. The color will likely be pretty brown at that point…but I’m sure it will be very much alive. — 4 months ago

Peter, Andrew and 6 others liked this

Castello Banfi

Vigna Marrucheto Brunello di Montalcino Sangiovese 2015

Do not drink without decanting. It goes from an 8 on 10 to 9.8 on 10! — 4 days ago

Banfi

Aska Bolgheri Rosso Cabernet Sauvignon Cabernet Franc 2019

First off with black cherries, currants, apricots. Next comes cedar, anise, touch of smoke that transition to dry tannins with a rising acidity for the finish. — 3 months ago

Robert Indik
with Robert
Paul liked this