At Castello Banfi, memorable and elegant hospitality awaits guests visiting the marvelous land of southern Tuscany, opening the doors of its cellar to lovers of fine wine. If the vineyards are the soul of Castello Banfi, the winery is its very heart.
Designed to preserve the integrity of healthy fruit from our surrounding vineyards, the cellar takes advantage of years of research on the soils of Montalcino and the clonal selection of vines grown here. The winery is at the vanguard of contemporary winemaking, fruit of thoughtful innovation.
The most recent innovation is an area that can best be described as a micro-winery within the winery, conceived to exalt the wealth of our grape selection. A new area which, in keeping with Banfi’s philosophy, is entirely open to visitors thanks to confortable and innovative architectural solutions, inlcuding the new footbridge that crosses the entire vinification area.
Guided visits of the winery are available by appointment:
* Monday – Friday, 4:00 pm from March 25 to November 12 (except holidays)
* Monday – Friday , 3:30 pm from January 7 to March 24 and November 134 to December 17 (except holidays)
To make an appointment for a guided tour:
Tel: +39 0577 877 505 or +39 0577 877 514
Monday through Friday, 9:00 am to 6:00 pm
Fax: +39 0577 877 508
Guided winery tours take about one hour. The winery is located about 3 miles from the Castello (transportation is not provided).
Tasting of the full range of our wines can be enjoyed at our Enoteca, either before or after the tour, for a fee.
Beneath the north wing of the Castello Banfi lies the long, evocative Balsameria, appearing as if a wine barrel cellar in miniature. In this place, once used as a remote storage for the castle, our precious Salsa Etrusca is born and evolves.
Salsa Etrusca, much more refined than most of the balsamic vinegars on the market today, is a nectar obtained using the traditional methods of the ancient Etruscans. The grapes are harvested late, when their sugars are concentrated, and gently pressed. The must is filtered and then simmered to reduce it in volume and futher concentrate its flavor. After cooling, it is transfered to wooden casks for 4 – 8 months. During this aging, the process of “balsamization” begins. Successively the balsamic is racked into progressively smaller barrels (from 60 to 25 liters) of different woods (oak, chestnut, cherry, ash and mulberry) until the filling of the last barrel, 25 liters, from which is emerges as salsa balsamica, following a period of aging that can take about 12 years.
Each year, only three liters of Salsa Etrusca are bottled from each of the smallest barrels, which is successively topped off from the proceeding barrels. The barrels also decrease in size because of evaporation, which also concentrates flavor. Thanks to this complex aging system adapted by Banfi, it is possible to transform simple grape juice into our precious Salsa Etrusca, with its dark brown color, intoxicating and complex perfume, its rich viscosity and captivating taste. An excellent condiment to drizzle sparingly on risottos, and particulary adapted for using on white and red meats, steamed or roasted fish, on an omelette or in other bitter-sweet recipes. For its aromatic characteristics, it is also ideal with certain fruit-based desserts. A must-try drizzled on fresh strawberries, aged cheeses, and even vanilla ice cream.
Castello Banfi’s Salsa Etrusca is only available at our Enoteca and in select gourmet shops in Italy, given that its production is very limited.