ExcelsuS

Toscana IGT

Die Supertuscans

ExcelsuS

Herstellungsgebiet

Gutseigene Weinberge, an den südlichen Hanglagen der Gemeinde Montalcino.
Höhe: 170 Meter über dem Meeresspiegel; Cabernet Sauvignon: 220 Meter über dem Meeresspiegel.
Lage: Hügel.

Traubensorten

Merlot (60%), Cabernet Sauvignon (40%).

Herstellungsmethode

Nur in den günstigeren Jahren hergestellt. Die beiden Sorten werden einzeln in den Horizon-Bottichen aus Stahl und Holz bei kontrollierten Temperaturen vergoren, mit verschiedenen Maischeständen, zwischen 8 (Merlot) und 18 Tagen (Cabernet). Auf die alkoholische Gärung folgt die Phase des Säureabbaus, der sich in Barriques in klimatisierten Räumen vollzieht. Es folgt Fassausbau bei kontrollierten Temperaturen von 15° C während ungefähr 20 Monaten. In den ersten 12 Monaten reifen die Sorten einzeln, um dann zusammengeführt zu werden und als Verschnitt in den folgenden 8 Monaten zu reifen.

The winemaker comment

Nur in den großartigen Jahrgängen hergestellt, ist dies ein Supertuscan, der auf perfekte Weise die besten Traditionen des Merlot und des Cabernet Sauvignon mit der Gegend von Montalcino vereinen. Ein herber Wein, mit seltener Konzentration und Struktur.

Jahrgangsbeschreibungen 2012

  • EXCELSUS
  • Bezeichnung IGT
  • Traubensorten 60% Merlot, 40% Cabernet Sauvignon.
  • Herstellungsmethode

    Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was  transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.

Eigenschaften
  • Alkohol 14.4%
  • pH 3.52
  • Trockenextrakt (g/l) 33,6
  • Restzucker (g/l) 0,6
  • Farbintensität 1,1
  • Gesamtsäure 5.3
  • Äpfelsäure 0,01
  • Flüchtige Säure 0,56
SO2 (mg/l)
  • Gesamt 115
  • Frei 38
  • Seasonal Outcome The growing cycle began in the usual time frame, with dry weather in April and May. Cooler temperatures and a lack of rainfall marked June. 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. The harvest started at the beginning of September 2012 for Merlot, from the second half of September for Cabernet Sauvignon.
Verkostungen

The color is very intense and deep. The bouquet is complex and rich of intense aromas of small fruits as cassis, cherry, cranberries, together with more mature scents of spices, licorice and tobacco. The structure is muscular and vigorous, thanks to its powerful tannins. Perfect to be enjoyed for the next fifteen years, at least.

  • ExcelsuS
  • Bezeichnung IGT
  • Traubensorten 60% Merlot, 40% Cabernet Sauvignon
  • Herstellungsmethode

    Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was  transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.

Eigenschaften
  • Alkohol 14.8%
  • pH 3.51
  • Trockenextrakt (g/l) 35,5
  • Restzucker (g/l) 1.7
  • Farbintensität 1,3
  • Gesamtsäure 5.4
  • Äpfelsäure 0.01
  • Flüchtige Säure 0,58
SO2 (mg/l)
  • Gesamt 108
  • Frei 36
  • Seasonal Outcome Growing season started a little late this year: springtime was distinguished by rainy May and June; June’s temperature was cool and by far lower than the seasonal average. From the beginning of July the temperature rose up until becoming torrid by the second half of the month. August registered a drop in temperature and very fresh nights, which definitely shaped up the quality of the grapes, both in scents and organic acid retention. From August 15th until October very few downfall helped the harvest operations.
Verkostungen

The color is deeply intense. The aromas are rich of small fruits as cassis, cherry, raspberries, but also spices, licorice and tobacco. An elegant and refined structure with tannins maintains the bracing in a unique way. The finish is sweet and very long. Perfect to be enjoyed for the next ten years, at least.

  • Excelsus
  • Bezeichnung Tuscana IGT
  • Traubensorten 60% Merlot, 40% Cabernet Sauvignon
  • Herstellungsmethode

    In our custom temperature controlled hybrid stainless steel and oak tanks with macerationat 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.  Aged for 20 months in Troncais, Allier, and Never barrels.

Eigenschaften
  • Brix 26
  • Alkohol 14.8%
  • pH 3.58
  • Trockenextrakt (g/l) 33.5
  • Restzucker (g/l) 1.5
  • Farbintensität 1.4
  • Gesamtsäure 5.2
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.6
SO2 (mg/l)
  • Gesamt 108
  • Frei 36
  • Seasonal Outcome The growing season started slightly late, followed by abundant rainfall in May and June. Temperatures in June were cool and well below the seasonal average; in the beginning of July the temperatures began to warm up and became quite hot by mid-month. Temperatures cooled down again in August with cool nights in particular, significantly contributing to the quality of the fruit in terms of aromatics and natural acidity. From the middle of August through September and October rainfall was scarce, resulting in an excellent harvest.
Verkostungen

Deep red wine, definitely fruity with notes of spices, tobacco and coffee. In the mouth you feel the big structure, characterized by important tannins, although they remain gentle on the palate. Enjoyable since now but it also promises a good aging potential.

  • ExcelsuS
  • Bezeichnung Toscana IGT
  • Traubensorten 60% Merlot, 40% Cabernet Sauvignon
  • Herstellungsmethode

    In our custom temperature controlled hybrid stainless steel and oak tanks with  maceration  at 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 20 months.

    Origin of Barrel: Troncais, Allier and Never.

Eigenschaften
  • Brix 26
  • Alkohol 15%
  • pH 3.65
  • Trockenextrakt (g/l) 33.5
  • Restzucker (g/l) 1.8
  • Farbintensität 1.3
  • Gesamtsäure 4.93
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.64
SO2 (mg/l)
  • Gesamt 110
  • Frei 34
  • Seasonal Outcome The spring start to the growing cycle was marked by abundant rainfall, which helped provide high levels of water reserves. The rainy phase went on till mid July, with temperatures particularly cool and well below the seasonal norm. After mid July, the weather stayed warm and dry, so the vines could take advantage of the water reserves accumulated during the spring. Relatively cool nighttime temperatures allowed for the gradual development of aromatics and polyphenols, enhancing the overall quality of the grapes. The harvest went smoothly thanks to dry, warm and sunny days in September and October.
Verkostungen

Color is deep red. The bouquet is complex, with aromas of cassis, ripe fruit, licorice and tobacco. In the mouth the wine is very powerful, full-bodied and enveloping. Ideal for long aging. 

  • ExcelsuS
  • Bezeichnung Toscana IGT
  • Traubensorten 60% Merlot, 40% Cabernet Sauvignon
  • Herstellungsmethode

    In temperature controlled hybrid stainless steel and oak tanks with  maceration  at 14° C for 14 days, and brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.    

    Length of Barrel Aging: 20 months.

    Origin of Barrel: Troncais, Allier and Never.

Eigenschaften
  • Alkohol 14.5%
  • pH 3.69
  • Trockenextrakt (g/l) 34.0
  • Restzucker (g/l) 2.12
  • Farbintensität 1.484
  • Gesamtsäure 4.93
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.64
SO2 (mg/l)
  • Gesamt 110
  • Frei 34
  • Seasonal Outcome Thanks to a mild winter, the growing season started early, with anticipated flowering. Heavy rainfall in late May and early June provided sufficient water reserves in the soil to endure the mid-June heat wave. The harvest started about one week ahead of time yet still lasted into mid October without any difficulties, thanks to ideal fall weather.
Verkostungen

Deep and intense red color. The bouquet is complex with hints of licorice, coffee, cocoa, tobacco and  cherry jam. Full bodied, powerful, but at the same time soft and silky. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years. 

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel tanks with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The residual 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.

Eigenschaften
  • Brix 24.2
  • Alkohol 13.45%
  • pH 3.54
  • Trockenextrakt (g/l) 34.2
  • Farbintensität 1.336
  • Gesamtsäure 5.23
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.61
SO2 (mg/l)
  • Gesamt 108
  • Frei 32
  • 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

Deep and intense red color. The bouquet is complex and fruity reminding of small berries and soft notes of coffee, cocoa and tobacco. Full bodied with powerful tannins. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years. 

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The residual 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.                                     

Eigenschaften
  • Brix 24.2
  • Alkohol 13.2%
  • pH 3.54
  • Trockenextrakt (g/l) 33.7
  • Farbintensität 1250
  • Gesamtsäure 5.28
  • Äpfelsäure 0.04
  • Flüchtige Säure 0.52
SO2 (mg/l)
  • Gesamt 102
  • Frei 35
  • 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

Deep and intense red color. Very fruity aromas with notes of small berries, cassis, cherry and spices. Full bodied with powerful and mature tannins. The aftertaste is really very long with an incredible aging prospective. This vintage yelled for an unbelievable great expression. 

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought Step-by-step at 32°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.

     

Eigenschaften
  • Brix 24.2
  • Alkohol 13.0%
  • pH 3.77
  • Trockenextrakt (g/l) 30.7
  • Farbintensität 1670
  • Gesamtsäure 5.0
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.7
SO2 (mg/l)
  • Gesamt 99
  • Frei 30
  • 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. Some rainfall in September permitted to Sangiovese to reach a good technological and physiological maturation.
Verkostungen

Due to the regular ripening the wine has a big aromatic freshness. Very deep and intense red; complex aroma of black berries, like cassis, cherry, and raspberries; but also aromas of spices, tobacco, and licorice. Big structure with mature, sweet and strong tannins. Long and sweet, tremendous age potential.

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting. Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel. 

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were  cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Eigenschaften
  • Brix 23.4
  • Alkohol 13.1%
  • pH 3.48
  • Trockenextrakt (g/l) 30.5
  • Restzucker (g/l) 1.3
  • Farbintensität 1170
  • Gesamtsäure 5.8
  • Äpfelsäure 0.02
  • Flüchtige Säure 0.6
SO2 (mg/l)
  • Gesamt 98
  • Frei 30
  • Seasonal Outcome A rainy winter was followed by a cool spring, which allowed for an optimal development of the vegetation until mid August, but then the torrid temperature (over 37°C during the day and 20°C during the night) put the plants under a severe hydric stress that stopped the synthesis process and accelerated dramatically the maturation of sugars. This critical situation was skillfully managed anticipating the beginning of the harvest and operating with a soft approach (night harvest). This allowed to minimize the risks of extracting bitter compounds and aromas. It was one of the most challenging vintages in our estate’s history.
Verkostungen

Deep, mauve red; complex aroma of black berries, cherry and raspberry; but also spicy notes and tobacco. Very important structure with round and strong tannins. Long and persistent, good for aging.

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel with partial maceration at 5% whole berry at 12° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 18 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Eigenschaften
  • Brix 23.5
  • Alkohol 13.2%
  • pH 3.52
  • Trockenextrakt (g/l) 30
  • Farbintensität 1150
  • Gesamtsäure 5.2
  • Flüchtige Säure 0.65
SO2 (mg/l)
  • Gesamt 85
  • Frei 30
  • Seasonal Outcome This was a year to remember for its climate. In fact, all phases of development experienced optimal weather conditions for both the early-maturing Merlot and the later maturing Cabernet. A rainy winter was followed by a cool spring which allowed the vine to develop balanced vegetation, leading into a hot but not torrid summer. Because of this, the grapes were able to arrive at a balanced maturity of sugar content, tannins and aromatics. In fact, the broad range in temperatures between day and night throughout the autumn allowed both grape types to develop intense varietal aromas.
Verkostungen

Our cabernets have been always strong and deep colored, but in 1999’s vintage they had a very nice finesse, too and an aromatic profile without any herbaceous notes that characterized some cabernets during the past years.

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Merlot: In stainless steel with partial maceration at 5% whole berry at 10° C for two days, then brought to 15° C for five days, followed by five days of fermentation at 18-20°C, racked after 12 days of maceration. 

    Cabernet Sauvignon: Initial maceration at 15° C for 5 days in temperature-controlled stainless steel, followed by increase to 23° C.  After 5 days of maceration, 25% of the must was transferred to finish fermentation in barrique.  The remaining 75% remained in stainless steel for 7 days of maceration at 20° C.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Eigenschaften
  • Brix 23.4
  • Alkohol 13.2%
  • pH 3.51
  • Trockenextrakt (g/l) 31.3
  • Farbintensität 1160
  • Gesamtsäure 5.3
  • Flüchtige Säure 0.6
SO2 (mg/l)
  • Gesamt 98
  • Frei 28
  • Seasonal Outcome A particularly dry summer, with torrid temperatures in July and August resulting in intense concentration and a smaller berry size with a higher proportion of skin to pulp. These conditions required vigilance in winemaking to soften the tannins by reducing the time of maceration and pumping over, removal of the seeds during vinification, and maintaining an overall lower fermentation temperature than usual. The results were excellent, especially for later maturing varietals.
Verkostungen

Deep, opaque red, complex aroma of black berries, cherry, violets, but also aromas of tobacco, mint, leather; imposing structure of great personality with well-structured tannins that are still young.  Long and persistent, tremendous aging potential. 

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Method: In temperature-controlled stainless steel tanks. Temperature: 27-29 degrees centigrade. Malolactic: Yes. Length: 12-13 days. Length of Barrel Aging: 24 months. Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest, plus a small quantity of American Oak.

Eigenschaften
  • Brix 22.7
  • Alkohol 12.7%
  • pH 3.64
  • Trockenextrakt (g/l) 31.4
  • Farbintensität 1156
  • Gesamtsäure 5.9
  • Flüchtige Säure 0.7
SO2 (mg/l)
  • Gesamt 87
  • Frei 30
  • Seasonal Outcome Normal spring conditions. Light mid-summer rains allowed the vines to fair well through a dry September with optimal growing conditions.
Verkostungen

Very intense color, still showing some violet reflexes; an aromatic profile characterized by a good marriage between the fruitiness of the wine and the toasty flavor of the barrel, with prevailing flavors of plums, cassis, hazelnut, coffee, and a light note of butter.  A full body with good tannins, indicating a secure evolution over the coming years.  A very harmonious body, with a great finish on the palate. 

  • ExcelsuS
  • Traubensorten 60% Cabernet Sauvignon, 40% Merlot
  • Herstellungsmethode

    Method: In temperature-controlled stainless steel tanks. Temperature: 27-30 degrees centigrade. Malolactic: Yes. Length: 12-14 days plus 10 days post. Length of Barrel Aging: 26 months. Origin of Barrel: Troncais, Allier from France’s Massif Central forest. (90% new oak)    

Eigenschaften
  • Brix 23.5
  • Alkohol 13.3%
  • pH 3.52
  • Trockenextrakt (g/l) 30.2
  • Farbintensität 1129
  • Gesamtsäure 5.2
  • Flüchtige Säure 0.66
SO2 (mg/l)
  • Gesamt 96
  • Frei 21
  • Seasonal Outcome Good rainfall, temperatures throughout spring. Cool, rainy August was followed by perfect conditions towards end of September, yielding ideal results for the later maturing varieties found in this blend.
Verkostungen

Wonderful fruit, beautifully woven into a silky wooden texture.  Incredibly powerful and young, with long aging potential.

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.