SummuS

Toscana IGT

Die Supertuscans

SummuS

Herstellungsgebiet

Gutseigene Weinberge, in den südliche Hanglagen der Gemeinde Montalcino.
Höhe: Sangiovese: 250 Meter über dem Meeresspiegel; Cabernet Sauvignon: 130 Meter über dem Meeresspiegel, Syrah: 120 Meter über dem Meeresspiegel.
Lage: Hügel.

Traubensorten

Sangiovese, eigene Klonselektion, (25%), Cabernet Sauvignon (40%), Syrah (35%).

Herstellungsmethode

Nur in den günstigsten Jahren hergestellt. Die drei Sorten werden einzeln in den Horizon-Bottichen aus Stahl und Holz bei kontrollierten Temperaturen vergoren, mit unterschiedlichem Maischestand, zwischen 10 und 18 Tagen. Nach der alkoholischen Gärung der Weine aus den einzelnen Sorten, werden sie in Barriques umgefüllt, in denen sie getrennt für weitere 12 Monate verbleiben. Anschließend wird der Verschnitt vollzogen, der weitere 8-10 Monate im Holz ausgebaut wird. Es folgt eine 6-monatige Flaschenruhe.

The winemaker comment

Die Gebiet von Montalcino und die toskanische Sorte par excellence, der Sangiovese, vereint mit dem Cabernet Sauvignon und Syrah schaffen einen Supertuscan mit einmaliger Struktur und Charakter. Ausschließlich in ausgezeichneten Jahrgängen hergestellt, ist er einer der besten Beispiele der Fähigkeit von Banfi, die innovative Antriebskraft mit der Erfahrung und der Tradition zu vereinen.

Weinauszeichnungen 2011

  • Wine Spectator
  • 93 – “The best Summus I’ve ever tasted” (J.Suckling)

Jahrgangsbeschreibungen 2011

  • SummuS
  • Bezeichnung Toscana IGT
  • Traubensorten 40% Sangiovese (clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Herstellungsmethode

    Method:In our custom hybrid wood & steel   tanks  with a prefermentative cold maceration                                            Temperature & Length:  14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days           Malolactic:Yes, occurring naturally in barrique                  

Eigenschaften
  • Brix 26,5
  • Alkohol 15%
  • pH 3,6
  • Trockenextrakt (g/l) 32,2
  • Restzucker (g/l) 1,4
  • Farbintensität 1,2
  • Gesamtsäure 5,2
  • Äpfelsäure 0,01
  • Flüchtige Säure 0,7
SO2 (mg/l)
  • Gesamt 108
  • Frei 36
  • 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

The color is deep and intense, the wine has sweet and fruity scents of cherries and plums, with buttery and toasted notes and a finish of vanilla and coffee. The structure is of great elegance and balance, with wide and persuasive tannins. Long aromas in the mouth and great aging potential. 

  • SummuS
  • Bezeichnung Tuscana IGT
  • Traubensorten 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Herstellungsmethode

    In our custom hybrid wood and steel tanks with a prefermentive cold maceration.  Malolactic: occurring naturally in barrique.  Temperature and Length:  14° C / 2 days,  24/26° C until the last 2 days of alcoholic ferm.,  32° C / 2 days.  Barrel aged for 22 months, Bottle aged for 8 months, 30% new oak.  Allier, Never, and Troncais barrels.

Eigenschaften
  • Brix 25
  • Alkohol 14.3%
  • pH 3.6
  • Trockenextrakt (g/l) 32.1
  • Restzucker (g/l) 1.5
  • Farbintensität 1.2
  • Gesamtsäure 5.1
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.6
SO2 (mg/l)
  • Gesamt 110
  • Frei 38
  • Seasonal Outcome The growing season started slightly late, followed by abundant rain in May and June. Temperatures in June were cool and well below seasonal averages; in the beginning of July the temperatures began to warm up and became quite hot by mid-month. Temperatures cooled down again in August again with notably cool nights, which significantly contributed to the quality of the fruit, both in terms of aromas and natural acidity. From the middle of August through the months of September and October rainfall was scarce, resulting in an excellent harvest.
Verkostungen

The growing season started slightly late, followed by abundant rain in May and June.  Temperatures in June were cool and well below seasonal averages; in the beginning of July the temperatures began to warm up and became quite hot by mid-month.  Temperatures cooled down again in August again with notably cool nights, which significantly contributed to the quality of the fruit, both in terms of aromas and natural acidity.  From the middle of August through the months of September and October rainfall was scarce, resulting in an excellent harvest. 

  • SummuS
  • Bezeichnung Toscana IGT
  • Traubensorten 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Herstellungsmethode

    Method: In our custom hybrid wood & steel tanks  with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 22 months. Length of Bottle Aging: 8 months. Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days. Origin of Barrel: Allier, Never, Troncais.  

Eigenschaften
  • Brix 25
  • Alkohol 14.3%
  • pH 3.6
  • Trockenextrakt (g/l) 32
  • Restzucker (g/l) 1.5
  • Farbintensität 1.2
  • Gesamtsäure 5.1
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.5
SO2 (mg/l)
  • Gesamt 109
  • Frei 37
  • 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

Intense and deep red color. The nose conveys sweet and fruity aromas of cherries and plums,  well integrated with notes of vanilla and licorice. Very elegant and balanced, with a beautiful structure supported by muscular and persuasive tannins. Lingering flavors fill the palate.   Perfect for long aging.

  • SummuS
  • Bezeichnung Toscana IGT
  • Traubensorten 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled hybrid wood & steel tanks  with a prefermentative cold maceration. Length of Barrel Aging: 18 months. Length of Bottle Aging: 8 months. Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days,  24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days. Origin of Barrel: Allier, Never, Troncais. 

Eigenschaften
  • Brix 25,6
  • Alkohol 14,8%
  • pH 3.7
  • Trockenextrakt (g/l) 32,5
  • Restzucker (g/l) 1,5
  • Farbintensität 1.7
  • Gesamtsäure 4,7
  • Äpfelsäure 0,01
  • Flüchtige Säure 0,6
SO2 (mg/l)
  • Gesamt 105
  • Frei 38
  • 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

Intense and deep ruby red color. On the nose, fruity notes of cherry and ripe plum, with hints of butter and toasted flavors, as well as a light note of grilled peppers. The structure reveals great elegance and balance, with large and pleasing tannins. Very long and persistent finish. Enjoyable now and will continue to develop over the next 15+ years. 

  • SummuS
  • Bezeichnung Toscana IGT
  • Traubensorten 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 23 months (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days.  Origin of Barrel: Allier, Never, Troncais.

Eigenschaften
  • Brix 24,8
  • Alkohol 14,9%
  • pH 3.63
  • Trockenextrakt (g/l) 32,5
  • Restzucker (g/l) 1,1
  • Farbintensität 1.17
  • Gesamtsäure 4,74
  • Äpfelsäure 4,74
  • Flüchtige Säure 0,56
SO2 (mg/l)
  • Gesamt 74
  • Frei 35
  • Seasonal Outcome Regular spring rainfall allowed for good water reserves over the hot summer months. High temperatures in July and an ideal range in daytime and nighttime temperatures in August allowed the grapes to ripen exceptionally well. A warm September allowed for an excellent harvest.
Verkostungen

Intense and deep ruby red color. On the nose, fruity notes of cherry and ripe plum blend with balsamic hints and more complex notes of tobacco and coffee. On the palate it is complex and persistent, with a very long and pleasant finish. A wine of great structure, defined by its sweet tannins and great potential. Enjoyable now and will continue to develop over the next 15+ years. 

  • SummuS
  • Traubensorten 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Length: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days. Length of Barrel Aging: 23 months (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel:Allier, Never, Troncais. 

Eigenschaften
  • Brix 24,7
  • Alkohol 14,14%
  • pH 3.65
  • Trockenextrakt (g/l) 30,60
  • Restzucker (g/l) 0.9
  • Farbintensität 1.216
  • Gesamtsäure 4,78
  • Äpfelsäure 0,01
  • Flüchtige Säure 0,55
SO2 (mg/l)
  • Gesamt 100
  • Frei 31
  • Seasonal Outcome Otherwise normal spring weather was marked by a hailstorm that reduced the production. Moderate temperatures over the summer with a particularly cool August spared the vines any hydric stress. A warm and sunny September allowed for good harvest conditions.
Verkostungen

Intense red color. The bouquet is fresh with fruity notes of cherry and prunes, together with more complex and spicy hints of liquorices, coffee and tobacco. A wine of great structure, defined by its sweet tannin. On the palate it is complex and persistent, with a very long and pleasant finish. 

  • SummuS
  • Traubensorten 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days.

Eigenschaften
  • Brix 24
  • Alkohol 13.5%
  • pH 3.57
  • Trockenextrakt (g/l) 34.66
  • Restzucker (g/l) 0.9
  • Farbintensität 1.470
  • Gesamtsäure 5.5
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.55
SO2 (mg/l)
  • Gesamt 108
  • Frei 33
  • 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

Intense red color. Still young aromas with strong fruity and complex notes of jam, spices, tobacco and coffee. The structure is powerful and characterized by important tannins. On the palate the bouquet is soft and long. Enjoyable since now and good for at least 15 years.

  • SummuS
  • Traubensorten 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 32° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel: Allier, Never, Troncais.

Eigenschaften
  • Brix 24.2
  • Alkohol 13.3%
  • pH 3.62
  • Trockenextrakt (g/l) 33.0
  • Restzucker (g/l) 0.8
  • Farbintensität 1.226
  • Gesamtsäure 5.22
  • Äpfelsäure 0.00
  • Flüchtige Säure 0.61
SO2 (mg/l)
  • Gesamt 100
  • Frei 30
  • 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 concentrated color. The bouquet presents notes of cherry, plums and currant, tobacco and toasted aromas. The structure is characterized by important and soft tannins. On the palate the bouquet is soft and long. Enjoyable since now and good for at least 15 years.     

  • SummuS
  • Traubensorten 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 32° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel: Allier, Never, Troncais.

Eigenschaften
  • Brix 24.2
  • Alkohol 13.0%
  • pH 3.85
  • Trockenextrakt (g/l) 32.6
  • Restzucker (g/l) 1
  • Farbintensität 1750
  • Gesamtsäure 5.0
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.6
SO2 (mg/l)
  • Gesamt 95
  • Frei 29
  • 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

The color is very deep and intense. The aroma has young notes of cherry, plums and currant, with complex hints of spices, tobacco and leather. It has a big and important structure. On the palate is sweet and with a long finish. Drinkable since now till the next 15 years. 

  • SummuS
  • Traubensorten 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 30° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: Syrah 30%, Sangiovese 25%, Cabernet 35%. Origin of Barrel: Syrah:Allier (France) Sangiovese: Allier/Troncais (France) Cabernet: Allier/Cheres/American oak. 

Eigenschaften
  • Brix 23.6
  • Alkohol 13%
  • pH 3.49
  • Trockenextrakt (g/l) 30
  • Farbintensität 1150
  • Gesamtsäure 5.8
  • Äpfelsäure 0.01
  • Flüchtige Säure 0.67
SO2 (mg/l)
  • Gesamt 95
  • Frei 29
  • 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

The color is very deep and intense. The aroma has notes of  currant, spices, tobacco, vanilla, plums jam and dry flowers. It has a good structure with sweet and soft tannins; lonf finish. A wine that can be enjoyed in its youth but will improve greatly as it ages. 

  • SummuS
  • Traubensorten 40% Brunello, 40% Cabernet Sauvignon, 20% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks except for 35% Cabernet finished in oak. Length: Syrah 13, Sangiovese 18, Cab 10 days. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 17-20 months likely (12 months separately, 9 months as blend). Percentage of New Oak: Syrah 30%, Sangiovese 25%, Cabernet 35%. Temperature: Syrah: varying from 5°-15°C, Sangiovese: varying from 15°-35°C, Cabernet Sauvignon: varying from 15°-25°C. Origin of Barrel: Syrah:Allier (France), Sangiovese: Allier/Troncais (France), Cabernet: Allier/Cheres/American oak.   

Eigenschaften
  • Brix 23.7
  • Alkohol 13.68%
  • pH 3.55
  • Trockenextrakt (g/l) 32.4
  • Farbintensität 1100
  • Gesamtsäure 5.7
  • Äpfelsäure 0.04
  • Flüchtige Säure 0.46
SO2 (mg/l)
  • Gesamt 100
  • Frei 30
  • Seasonal Outcome A textbook example of a great vintage. The entire season presented optimal conditions for the vine, offering outstanding results for both early and later maturing varieties. Winter rainfall supplied sufficient water reserves that were useful to the plant over a summer that was hot but not torrid. Over a cool spring the vines developed balance that they maintained into the autumn. Light mid-summer rainfall helped stabilize the plant’s metabolism and develop ideal tannins and phenols, resulting in deeply colored wines. A proper variation between day and night temperatures allowed the grapes to develop intense varietal aromas and remain in perfect condition for harvest.
  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method: In temp.-controlled stainless steel tanks except for 25% Cabernet finished in oak. Length: Syrah 12, Sangiovese 20, Cab 7 days. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 23 months (12 months separately, 9 months as blend. Percentage of New Oak: Syrah/Sangiovese 20%, Cabernet 35%, Blend 30%. Temperature: Syrah: varying from 15°-20°C, Sangiovese: varying from 20°-38°C, Cabernet Sauvignon: varying from 15°-25°C.     Origin of Barrel: Syrah: Nevers/Allier/Troncais (France), Sangiovese: Allier/Troncais/Chers (France), Cabernet: Allier/Troncais plus 15% American oak. 

     

Eigenschaften
  • Brix 23.4
  • Alkohol 13.2%
  • pH 3.48
  • Trockenextrakt (g/l) 30.8
  • Farbintensität 1107
  • Gesamtsäure 5.6
  • Äpfelsäure 0.07
  • Flüchtige Säure 0.63
SO2 (mg/l)
  • Gesamt 97
  • Frei 27
  • Seasonal Outcome A particularly dry summer. The nearly torrid temperatures in late July through mid August had a great influence on the quality of the grapes, allowing for a more concentrated maturation than usual of the fruit, with the skins and the seeds more physiologically mature than the pulp. This factor would influence the entire phase of winemaking, calling for a reduced period of maceration and other steps to soften the tannins, such as increased pumping over and reduced fermentation temperatures, in order to avoid aggressive tannins. Ideal vintage conditions, especially for the later-maturing varieties.
Verkostungen

Deep ruby red color, coupled with aromatic hints of cedar and berries.  A racy and lively wine, robust but not aggressive, long and elegant on the finish.  Flavors of sweet tobacco, attributed to the Cabernet  Sauvignon, are one of the positive characteristics of this superb wine. 

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 24 months (12 months separately, 12 months as blend). Temperature:  27-29 degrees centigrade. Length: average of 12-13 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais/Chers from France’s Massif Central forest following (70% new), plus 2% American Oak (alba).

Eigenschaften
  • Brix 23.6
  • Alkohol 13.3%
  • pH 3.65
  • Trockenextrakt (g/l) 30.2
  • Farbintensität 1101
  • Gesamtsäure 5.6
  • Flüchtige Säure 0.60
SO2 (mg/l)
  • Gesamt 102
  • Frei 30
  • Seasonal Outcome Normal spring conditions. Light mid-summer rainfall allowed the grapes to mature well and withstand the dry but optimal conditions that followed in September.
Verkostungen

An intense color, with violet reflections.  A spicy bouquet with hints of hazelnut, coffee and buttery flavors.  Big structure, good tannins, though it still needs maturing.  Good acidity and a long finish.

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 22 months (12 months separately, 10 months following blending). Temperature:  29-31 degrees centigrade. Length: average of 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest. (70% new oak) 

Eigenschaften
  • Brix 23.5
  • Alkohol 13.2%
  • pH 3.64
  • Trockenextrakt (g/l) 30.1
  • Farbintensität 1052
  • Gesamtsäure 5.3
  • Flüchtige Säure 0.65
SO2 (mg/l)
  • Gesamt 98
  • Frei 32
  • Seasonal Outcome Good spring conditions; a slight delay in growing season was recovered by early summer. Second half of harvest was disrupted by rainfall, requiring good organization and careful selection to preserve quality, though quantity was low.
Verkostungen

Intense color, with youthful reflections, hints of spice and liquorice.  With brief aeration, the wine shows pleasant jammy flavors.  Well structured, displaying soft tannins and great potential.

 

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 24 months (12 months separately, 12 months following blending). Temperature:  27-30 degrees centigrade. Length: 14 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.  (80% new oak) 

Eigenschaften
  • Brix 23.1
  • Alkohol 13.0%
  • pH 3.43
  • Trockenextrakt (g/l) 28.5
  • Farbintensität 972
  • Gesamtsäure 5.3
  • Flüchtige Säure 0.58
SO2 (mg/l)
  • Gesamt 87
  • Frei 25
  • 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

The varietal spices contribute great complexity to the rich Brunello and Cabernet characteristics, resulting in rare length and richness.  A wine that will handsomely reward the patience of lengthy bottle aging. 

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  27-29 degrees centigrade. Length: 12 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.

Eigenschaften
  • Brix 23.1
  • Alkohol 13.0%
  • pH 3.58
  • Trockenextrakt (g/l) 29.4
  • Farbintensität 860
  • Gesamtsäure 5.2
  • Flüchtige Säure 0.54
SO2 (mg/l)
  • Gesamt 95
  • Frei 28
  • Seasonal Outcome Nice Spring, with both good temperatures and rainfall. Very hot and dry summer that caused some water stress. The rainfall in early September did not affect harvest.
Verkostungen

The varietal spices from the Syrah give to the already outstanding Brunello/Cabernet blend a very unique complexity.  Rare richness and length.

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  27-29 degrees centigrade. Length: 12 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.

Eigenschaften
  • Brix 23.4
  • Alkohol 13.2%
  • pH 3.61
  • Trockenextrakt (g/l) 29.0
  • Farbintensität 1024
  • Gesamtsäure 4.9
  • Äpfelsäure 0.05
  • Flüchtige Säure 0.58
SO2 (mg/l)
  • Gesamt 83
  • Frei 29
  • Seasonal Outcome Although the summer was long and warm, a few showers prevented any drought problems, favoring a perfect maturation of the grape.
Verkostungen

Impressive concentration and great balance between the fruit of the different varieties and the underlying spices from the oak.  Lots of sweet tannins.  Rich but elegant.

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  26-28 degrees centigrade. Length: 8-9 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.

Eigenschaften
  • Brix 22.9
  • Alkohol 12.9%
  • pH 3.52
  • Trockenextrakt (g/l) 27.4
  • Farbintensität 627
  • Gesamtsäure 4.9
  • Flüchtige Säure 0.61
SO2 (mg/l)
  • Gesamt 90
  • Frei 20
  • Seasonal Outcome Good rainfall in early summer prevented any water-stress from the hot summer and fall that followed. Perfect maturation with high sugar content and physiologically mature tannins.
Verkostungen

Dark color, fruity and spicy nose, very complex and rich taste.

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31 degrees centigrade. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.

Eigenschaften
  • Brix 22.8
  • Alkohol 12.8%
  • pH 3.53
  • Trockenextrakt (g/l) 29.4
  • Farbintensität 546
  • Gesamtsäure 4.8
  • Flüchtige Säure 0.54
SO2 (mg/l)
  • Gesamt 81
  • Frei 29
  • Seasonal Outcome Sufficient spring showers, a warm and sunny summer, followed by a dry autumn, permitting us to harvest at the ideal moment.
Verkostungen

Rare elegance: intriguing bouquet, combining the flavor of small berries with the characteristics of moderate age.  An elegant body, well balanced, with a lot of finesse.

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Herstellungsmethode

    Method:  In temperature-controlled  stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31 degrees centigrade. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.

Eigenschaften
  • Brix 22.5
  • Alkohol 12.7%
  • pH 3.41
  • Trockenextrakt (g/l) 25.9
  • Farbintensität 590
  • Gesamtsäure 5.1
  • Flüchtige Säure 0.46
SO2 (mg/l)
  • Gesamt 45
  • Frei 9
  • Seasonal Outcome Rainy, cool weather persisted through spring into early summer, but good weather returned for end of summer into harvest period. These unbalanced conditions brought a delay to the harvest, with uneven results.
Verkostungen

Rare elegance; intriguing bouquet (combination of small berries and the mature characteristics from aging.  The body might not be enormous, but it is very balanced, and bears much finesse. 

  • SummuS
  • Traubensorten 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Herstellungsmethode

    Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31°C. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest. 

Eigenschaften
  • Brix 23
  • Alkohol 12.8%
  • pH 3.36
  • Trockenextrakt (g/l) 26.5
  • Farbintensität 734
  • Gesamtsäure 5.3
  • Flüchtige Säure 0.41
SO2 (mg/l)
  • Gesamt 57
  • Frei 10
  • Seasonal Outcome Ideal spring conditions were followed by a very hot summer, with a drought lasting through the harvest. As a result, the grapes were very concentrated, though in some cases with immature tannins. The wines bear great structure and body.

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
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Wie persönliche Daten gesammelt werden
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Wann persönliche Daten gesammelt werden
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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.
 
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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.