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Banfi Centine Toscana 2006

Tuscan Blends from Tuscany, Italy
  • WS88
0% ABV
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3.0 6 Ratings
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3.0 6 Ratings
0% ABV

Winemaker Notes

Blend: 60% Sangiovese; 20% Cabernet Sauvignon; 20% Merlot

The calcareous soil and temperate micro-climate of Tuscany rewards the wine grape with unequaled fruitiness. Among the noble grape varieties that thrive here are Sangiovese, Cabernet Sauvignon and Merlot.

Centine is a bright ruby-red youthful wine, intensely fruity with a lingering finish - a testament to its overall balance. It is an ideal companion to pasta, grilled or roasted red and white meats.

Critical Acclaim

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WS 88
Wine Spectator
Very rich and ripe aromas of blackberry and earth follow through to a full-bodied palate, with soft tannins and a long finish. Shows lovely flavors. One of the best values from Tuscany this year. Best after 2007
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Banfi

Castello Banfi

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Castello Banfi, , Italy
Banfi
In 1978 John and Harry Mariani, owners of the U.S. wine importer Banfi Vintners, established the award winning vineyard estate and winery Castello Banfi in the Brunello region of Tuscany. A constellation of single vineyards located on ideal sites cover about one third of the 7,100 acre (2,830 hectares) estate. The remaining land consists of bucolic meadows, olive and plum groves, and woodland. Central to the property is a medieval castle that functions as a hospitality center, hosting visitors at a full service restaurant, enoteca and museum dedicated to the history of glass and its relation to wine.

Limari Valley

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

FED81504_2006 Item# 93576

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