Fumaio

Toscana IGT

Toskana IGT

Fumaio

Traubensorten

Chardonnay und Sauvignon Blanc.

Herstellungsmethode

Der Most wird bei kontrollierten Temperaturen (15-16°C) vergoren. Um die natürliche Frische des Weins zu bewahren, wird der Säureabbau vermieden. Die Abfüllung in Flaschen in den Wintermonaten ermöglicht, einen geringen Anteil an Kohlensäure als Rückstand der alkoholischen Gärung zu bewahren.

The winemaker comment

Ein schönes Beispiel dafür, wie Banfi die frischen Weißweine der Toskana interpretiert. Die Weichheit des Chardonnay und der Charakter des Sauvignon bilden gemeinsam einen unmittelbaren Wein mit großer Frische. Ideal als Aperitif und zu Fischgerichten.

Weinauszeichnungen 2006

Jahrgangsbeschreibungen 2015

  • Fumaio
  • Bezeichnung TOSCANA IGT
  • Traubensorten 50% Sauvignon blanc, 50% Chardonnay.
  • Herstellungsmethode

    The light load of the press made the grapes pumping very soft and reduced the portions of detrimental polyphenols passage in the must. Alcoholic fermentation in stainless steel vats took place at 14-16°C controlled temperature. No malolactic fermentation followed.

Eigenschaften
  • Brix 22
  • Alkohol 13,1%
  • pH 3,24
  • Trockenextrakt (g/l) 23,5
  • Restzucker (g/l) 3
  • Gesamtsäure 6,5
  • Äpfelsäure 1,5
  • Flüchtige Säure 0,25
SO2 (mg/l)
  • Gesamt 125
  • Frei 41
  • Seasonal Outcome The sufficient spring rainfall avoided any water stress during the hot summer months. The quite hot temperatures in July and August, together with a quite wide-range difference in temperature between night and day, favored the grapes maturation. This way, the white grapes could develop an excellent aromatic profile, while the reds could achieve a very good synthesis of polyphenols. September was sunny and dry, with warm temperatures that let complete the ripening of the grapes and yielded for most favorable conditions during the harvest.
Verkostungen

The color is light straw yellow. The aromas are fresh, intense and fruity, thanks to the notes of apple, pineapple, citrus and passion fruit. This wine shows an excellent volume on the mouth, a great balance, a wonderful and long finish.

  • Fumaio
  • Bezeichnung IGT
  • Traubensorten 50% Sauvignon blanc 50% Chardonnay.
  • Herstellungsmethode

    The light load of the press made the grapes pumping very soft and reduced the portions of detrimental polyphenols passage in the must. Alcoholic fermentation in stainless steel vats took place at 14-16°C controlled temperature. No malolactic fermentation followed.

Eigenschaften
  • Brix 21
  • Alkohol 12,5%
  • pH 3,39
  • Trockenextrakt (g/l) 20,17
  • Restzucker (g/l) 3
  • Gesamtsäure 5,8
  • Äpfelsäure 1,2
  • Flüchtige Säure 0,06
SO2 (mg/l)
  • Gesamt 120
  • Frei 43
  • Seasonal Outcome The start of the growing season was slightly delayed, with abundant spring rainfall. Summer was marked by fresh and cooler temperatures, by far below the seasonal average ones, even so without reaching previous years’ levels. Meteoric events and temperatures delayed maturation by ten days.
Verkostungen

The wine shows a light straw yellow color. The bouquet presents very fresh, intense and concentrated varietal notes from Sauvignon, as tomato’s leaf and grapefruit, combined with varietal notes from Chardonnay’s pulp. The superb structure is vigorous, both well balanced and well supported by vivid acidity. The wine has got an extremely fresh and long finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Eigenschaften
  • Brix 21
  • Alkohol 11.6%
  • pH 3.29
  • Trockenextrakt (g/l) 20.17
  • Restzucker (g/l) 3
  • Gesamtsäure 5.8
  • Äpfelsäure 1.2
  • Flüchtige Säure 0.06
SO2 (mg/l)
  • Gesamt 120
  • Frei 43
  • Seasonal Outcome The growing cycle began in the usual time frame, with dry weather in April and May. June was marked by cooler temperatures and a lack of rainfall. Summer saw a return to regular average temperatures in July through mid-August, when a sudden heat wave raised temperatures over 40°C (104°F) through the end of the month. A sun-drenched September, with normal average temperatures, allowed for a good harvest.
Verkostungen

Pale straw yellow color. Fruity aromas with concentrated varietal notes of tomato leaf, pineapple, and a light scent of pear. In the mouth, an extremely vibrant acidity well supported by a solid and lasting structure. The finish is very persistent. 

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Eigenschaften
  • Brix 23
  • Alkohol 12.9%
  • pH 3.42
  • Trockenextrakt (g/l) 22.1
  • Restzucker (g/l) 3
  • Gesamtsäure 6.3
  • Äpfelsäure 2
  • Flüchtige Säure 0.28
SO2 (mg/l)
  • Gesamt 122
  • Frei 45
  • Seasonal Outcome The vine’s growth cycle started at the right time with particularly mild and dry weather in April and May. Sunny days in June were then followed by copious rainfall in mid-July, accompanied by a significant drop in temperature. August was fairly cool, but the region was then covered by an anti-cyclone weather pattern originating from Africa, which led to a spike in temperatures, reaching well above the average for the period and lasting for around two weeks, putting the vines under hydric stress and accelerating the ripening. September and October were sunny and dry with very hot temperatures.
Verkostungen

Pale straw yellow color. The bouquet is fresh and fruity with hints of citrus, apricot and tomato leaf. On the palate, vibrant acidity gives freshness and length, balanced with a solid and soft structure. Persistent finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Eigenschaften
  • Brix 21,6
  • Alkohol 12,1%
  • pH 3,8
  • Trockenextrakt (g/l) 18,6
  • Restzucker (g/l) 3
  • Gesamtsäure 5,5
  • Äpfelsäure 1,75
  • Flüchtige Säure 0,25
SO2 (mg/l)
  • Gesamt 120
  • Frei 47
  • Seasonal Outcome : The start of the growing season was slightly delayed, with abundant spring rainfall and temperatures in May and June well below the seasonal average. The weather was warm and dry from mid-June through August, when temperatures dropped again. Cool nights helped the development of aromatics and the synthesis of polyphenols in the grapes, enchancing the overall quality of the bouquet and the wine’s acidity. Scarce rainfall allowed for ideal harvest conditions.
Verkostungen

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of citrus, apricot, tomato leaf. On the palate it has a soft and powerful structure and, at the same time, well balanced by a vibrant acidity which gives freshness and length. Very persistent in the finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.

Eigenschaften
  • Brix 23
  • Alkohol 12,8%
  • pH 3,2
  • Trockenextrakt (g/l) 19,5
  • Restzucker (g/l) 3
  • Gesamtsäure 5,7
  • Äpfelsäure 1,7
  • Flüchtige Säure 0,25
SO2 (mg/l)
  • Gesamt 115
  • Frei 45
  • Seasonal Outcome The winter, with levels of precipitation above the seasonal average and quite mild temperatures, was followed by a very normal spring, in terms of both rainfalls and temperature. The months of May and June were marked by some rain, with pretty cool temperatures through mid July. The hail storm which took place in mid-August 15th struck only part of our vineyards, sparing our best quality grapes and resulting in only a slight decrease in production. Overall, each of the various growing phases of the vineyard took place slightly later than in previous years, including a two-week postponement of harvest to allow for optimal conditions.
Verkostungen

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of citrus, apricot, tomato leaf. On the palate it has a soft and powerful structure and, at the same time, well balanced by a lively vibrant acidity which gives freshness and length. Very persistent in the finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Eigenschaften
  • Brix 23
  • Alkohol 12,8%
  • pH 3.32
  • Trockenextrakt (g/l) 21,53
  • Restzucker (g/l) 1,52
  • Gesamtsäure 5,6
  • Äpfelsäure 1,4
  • Flüchtige Säure 0,3
SO2 (mg/l)
  • Gesamt 120
  • Frei 41
  • Seasonal Outcome The winter, with levels of precipitation above the seasonal average and quite mild temperatures, was followed by a very normal spring, in terms of both rainfalls and temperature. The months of May and June were marked by some rain, with pretty cool temperatures through mid July. The hail storm which took place in mid-August 15th struck only part of our vineyards, sparing our best quality grapes and resulting in only a slight decrease in production. Overall, each of the various growing phases of the vineyard took place slightly later than in previous years, including a two-week postponement of harvest to allow for optimal conditions.
Verkostungen

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of grapefruit, tomato leave and nettle, typical Sauvignon notes. On the palate it has a gentle structure and, at the same time, well balanced by a lively acidity. Very long aftertaste. 

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Eigenschaften
  • Brix 21,1
  • Alkohol 12,4%
  • pH 3.33
  • Trockenextrakt (g/l) 19,45
  • Restzucker (g/l) 0.6
  • Gesamtsäure 5,3
  • Äpfelsäure 1,8
  • Flüchtige Säure 0,19
SO2 (mg/l)
  • Gesamt 118
  • Frei 45
  • Seasonal Outcome Due to a mild winter, the season was precocious with an anticipated flowering. Heavy rain falls at the end of May and beginning of June enabled the filling of the water reserves in the soil and therefore avoided any negative consequences by the heat wave in mid-June. The harvest started about one week ahead of time and lasted even until mid October without any difficulties thanks to ideal weather conditions in the fall.
Verkostungen

Light straw/yellow color. The perfume is fresh and extremely fruity, with the typical Sauvignon notes such as grapefruit and passion fruit. On the palate it has a pleasant acidity, that it is strong and at the same time harmoniously linked to the excellent structure and softness of Chardonnay. The finish is very long. 

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Eigenschaften
  • Brix 22.5
  • Alkohol 12.6%
  • pH 3.39
  • Trockenextrakt (g/l) 19.4
  • Restzucker (g/l) 0.7
  • Gesamtsäure 5.5
  • Äpfelsäure 2.05
  • Flüchtige Säure 0.26
SO2 (mg/l)
  • Gesamt 109
  • Frei 39
  • Seasonal Outcome During the summer months the vines did not suffer any hydric stress thanks to the proper rainfalls in the spring. The high temperatures in July yielded for an extraordinary maturation. Then in August a right temperature range between day and night permitted a good harvest.
Verkostungen

Light straw/yellow color. The perfume is fruity and fresh with notes of tomato leaves and passion fruit, in respect of the typical varietals aromas of Sauvignon Blanc. On the palate has a pleasant acidity, that it is strong and at the same time harmoniously linked to the excellent structure of Chardonnay. The finish is quite long. 

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days . Malolactic: No. 

Eigenschaften
  • Brix 22.5
  • Alkohol 12.5%
  • pH 3.4
  • Trockenextrakt (g/l) 21.9
  • Restzucker (g/l) 0.9
  • Gesamtsäure 6.5
  • Äpfelsäure 2.14
  • Flüchtige Säure 0.19
SO2 (mg/l)
  • Gesamt 105
  • Frei 38
  • Seasonal Outcome The regular seasonal conditions during spring were marked by a hailstorm that reduced the production. The moderate temperatures in summer with a fresh August permitted to the vines not to suffer any hydric stress. The warm and sunny September allowed for a good harvesting.
Verkostungen

Light straw/yellow color. The aroma is intense but also extremely fresh and delicate. In evidence the typical varietals notes of Sauvignon Blanc such as the tomato leaves and the grape-fruit. Superb structure with good acidity thanks to the Chardonnay. Excellent fresh and long finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Eigenschaften
  • Brix 22.5
  • Alkohol 12.7%
  • pH 3.37
  • Trockenextrakt (g/l) 19.3
  • Restzucker (g/l) 4.2
  • Gesamtsäure 5.4
  • Äpfelsäure 1.96
  • Flüchtige Säure 0.2
SO2 (mg/l)
  • Gesamt 102
  • Frei 36
  • Seasonal Outcome A regular growth starting with sufficient rainfall during spring to create good water reserves in the soil. Overall summer temperatures were lower than the last ones and most importantly, normal patterns of more than significant variations between daytime and night temperatures returned, yielding for a slow and balanced ripening.
Verkostungen

The wine has a light straw/yellow color. Fruity bouquet with notes of tomato leaves, pear and passion fruit. It has a good acidity, well balanced and expressing a good structure with a long finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Eigenschaften
  • Brix 21.5
  • Alkohol 12%
  • pH 3.44
  • Trockenextrakt (g/l) 19.9
  • Gesamtsäure 5.4
  • Äpfelsäure 1.84
  • Flüchtige Säure 0.22
SO2 (mg/l)
  • Gesamt 102
  • Frei 36
  • Seasonal Outcome The seasonal conditions were marked by a severe spring frost and by one of the most severe heat waves in European history that greatly anticipated the start of the annual harvest. Fortunately, the heavy rainfall of the previous winter allowed for abundant water reserves in the soil, thus avoiding the risk of hydric stress for the plants. The spring frost, combined with the hot summer, allowed for a rich and concentrated fruit, even if greatly reduced in quantity. Most importantly, normal patterns of significant variations between daytime and night temperatures returned, adding finesse and complexity to this very good vintage. The exceptionally healthy berries of this vintage allow for an optimal quality harvesting.
Verkostungen

The wine has a light straw/yellow color with a fresh,  gentle and intense bouquet. Fruity, with notes of apple, pine-apple, citrus and passion fruit. It has a good acidity and expresses a good structure.  It has a good balance with a long finish.

 

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Eigenschaften
  • Brix 21.5
  • Alkohol 12.1%
  • pH 3.3
  • Trockenextrakt (g/l) 21.1
  • Gesamtsäure 5.9
  • Äpfelsäure 1.6
  • Flüchtige Säure 0.26
SO2 (mg/l)
  • Gesamt 98
  • Frei 33
  • Seasonal Outcome The seasonal conditions were marked by a severe early frost on Easter Eve that reduced the production. Subsequently, sufficient rainfall at the end of June allowed for an optimal balance of water reserves in the soil. The temperature climbed gradually from mid July but without reaching any excessively high peak. Optimal harvest conditions.
Verkostungen

The wine has a light straw color with a very fresh but intense and complex bouquet. On the palate the wine gives  initially hints of white fruit, then it opens  with notes of pear, banana, lime, grapefruit and peach. It has a good acidity but it also expresses a smooth structure , chewy and buttery.   It has a good balance with a long finish.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 14 days. Malolactic: No.  

Eigenschaften
  • Brix 21.7
  • Alkohol 12.6%
  • pH 3.44
  • Trockenextrakt (g/l) 20.9
  • Gesamtsäure 5.5
  • Äpfelsäure 1.96
  • Flüchtige Säure 0.24
SO2 (mg/l)
  • Gesamt 85
  • Frei 23
  • Seasonal Outcome The year was characterized by the right amount of winter rainfall and good spring temperatures. Up until August the weather was normal, giving the vine balanced vegetative and fruit development. Subsequently, in late August, unusually high temperatures brought on an acceleration of maturation and increased concentration of sugars. For these reasons, harvest began early and rapidly, allowing us to preserve an aromatic profile that is intensely varietal and distinctly fruity.
Verkostungen

Fresh scents of green fruit (green apple, pineapple) express the varietal characteristics of our Chardonnay.  These emerge in perfect harmony with notes of grapefruit and eucalyptus from the Sauvignon Blanc, confirming the harmony of a successful marriage!  The light, straw color born of a freshness and persistency on the palate expresses a long and pleasant flavor sensation.

  • Fumaio
  • Traubensorten 50% Sauvignon Blanc, 50% Chardonnay
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 14 days. Malolactic: No.  

Eigenschaften
  • Brix 21.7
  • Alkohol 12%
  • pH 3.33
  • Trockenextrakt (g/l) 21.3
  • Gesamtsäure 5.8
  • Äpfelsäure 1.70
  • Flüchtige Säure 0.22
SO2 (mg/l)
  • Gesamt 83
  • Frei 34
  • Seasonal Outcome A slightly early start to spring growth, followed by sufficient rainfall in the second half of June to create good water reserves in the soil. Overall summer temperatures were lower than usual, with a shorter period of intense heat. This combination of a cool season, good sun exposure, and availability of water allowed for an optimal maturation without any stress. The harvest period was not disrupted by rainfall.
Verkostungen

The light straw color betrays complex fruity aromas surrounded by an extremely subtle spicy touch.  The wine’s freshness reveals itself to be forward and persistent on the palate, expressing itself with long flavor.

PRIVACY POLICY

Datenschutz ist für die Banfi srl vorrangig. Die Banfi srl unternimmt daher alle Vorsichtsmaßnahmen, um die persönlichen Daten der Nutzer vertraulich zu behandeln. Die Möglichkeit, eine bessere Dienstleistung anzubieten, beruht auf der Grundlage, dass dem Nutzer die Normen und Kriterien zum Schutz persönlicher Daten bewusst sind. Die von der Banfi srl bei der Verwendung persönlicher Daten eingesetzten Kriterien sind im Folgenden aufgelistet.
 
Datenschutzrichtlinie
Die Banfi srl sammelt und verwendet persönliche Daten der Nutzer, um einen besseren Service zu garantieren und den Zugang zu einer Vielfalt an Produkten und Dienstleistungen zu vereinfachen. Außerdem werden die persönlichen Daten dazu verwendet, um jeden Nutzer über neue Produkte und andere Informationen, die Banfi srl von Interesse hält, auf dem neusten Stand zu halten. Die persönlichen Daten dienen ferner zur Kontaktaufnahme mit dem Nutzer, um diesen beispielsweise zur Beantwortung einer Umfrage zwecks der Bewertung des Grades der Zufriedenheit oder der Entwicklung besserer Produkte einzuladen.
 
Warum persönliche Daten gesammelt werden
Informationen über die Nutzer werden auf verschiedene Art und Weise gesammelt. So können beispielsweise Kontaktdaten angefordert werden, wenn jemand an die Banfi SRL schreibt, diese anruft und nach etwas fragt oder wenn er an einer Online-Umfrage teilnimmt. Ferner werden Daten gesammelt, wenn der Nutzer einen Online-Service der Banfi SRL nutzen möchte oder eine Mailing-Liste abonniert. Die erfassten Daten werden in einer sicheren Datenbank gespeichert.
 
Wie persönliche Daten gesammelt werden
Es kann sein, dass die Banfi SRL gesetzlich dazu verpflichtet ist, persönlichen Daten der Kunden zu sammeln oder dass dies im Rahmen eines Gerichtsprozesses oder bei zwingendem öffentlichen Interesse erforderlich wird.
 
Wann persönliche Daten gesammelt werden
Die Banfi Srl schützt die Sicherheit der Nutzerdaten durch physische, elektronische und verwaltungstechnische Maßnahmen. Die Banfi srl fordert die Nutzer dazu auf, ihre persönlichen Daten bei Verwendung im Internet ausreichend zu schützen. Die Banfi srl rät den Nutzern, Kennwörter häufig zu ändern und eine Kombination aus Buchstaben und Zahlen sowie einen sicheren Browser zu verwenden.

Wie persönliche Daten geschützt werden
Der Nutzer kann jederzeit auf Informationen und Daten zugreifen, die ihn betreffen. Wenn Sie die von der Banfi srl gespeicherten Daten einsehen und ändern möchten, kontaktieren Sie uns unter banfi@banfi.it.
 
Zugang zu persönlichen Informationen
Das Navigieren auf der Website der Banfi srl kann vollständig anonym erfolgen. Trotzdem übermittelt der Browser automatisch den Typ des Computers sowie das verwendete Betriebssystem.

Wie viele andere Webseiten, so setzt auch die Website der Banfi srl so genannte "Cookies" ein. Wenn sich ein Nutzer erstmalig mit der Website verbindet, identifiziert das Cookie den Browser mit einer zufälligen und eindeutigen Zahl. Die verwendeten Cookies legen keine Informationen persönlicher Art offen; davon ausgenommen ist unter Umständen der Vorname des Nutzers, damit er bei seinem nächsten Besuch persönlich angesprochen werden kann. Die Cookies ermöglichen auch eine Identifikation der am häufigsten verwendeten Bereiche der Website, der Navigationsverläufe sowie der Dauer der auf der Website verbrachten Zeit. Die Cookies werden verwendet, um die Navigationsstrukturen zu analysieren und die Website der Banfi srl dahingehend zu verbessern.
Ich habe die Informationen zum Datenschutz gelesen und stimme ihnen zu.