Fumaio

Toscana IGT

Tuscany IGT

Fumaio

GRAPE VARIETIES

Chardonnay and Sauvignon Blanc.

Method of production

The must is fermented at controlled temperature (15-16°C). To preserve the natural freshness of the wine, malolactic fermentation is prevented. Bottling over the Winter maintains a slight amount of natural effervescence from the alcoholic fermentation.

The winemaker comment

This wine is Banfi’s excellent interpretation of youthful white wines. The Chardonnay imparts roundness, while the Sauvignon Blanc adds character to this fresh and easy-to-drink wine. Ideal as an aperitif oras a perfect partner of fish dishes.

Wine awards 2006

Vintage notes 2012

  • Fumaio
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21
  • ALCOHOL 11.6%
  • PH 3.29
  • EXTRACT JUICE NET (G/LT.) 20.17
  • RESIDUAL SUGAR (G/LT.) 3
  • Total acidity 5.8
  • Malic Acidity 1.2
  • Volatile Acidity 0.06
SO2 (MG/LT.)
  • Total 120
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 23
  • ALCOHOL 12.9%
  • PH 3.42
  • EXTRACT JUICE NET (G/LT.) 22.1
  • RESIDUAL SUGAR (G/LT.) 3
  • Total acidity 6.3
  • Malic Acidity 2
  • Volatile Acidity 0.28
SO2 (MG/LT.)
  • Total 122
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21,6
  • ALCOHOL 12,1%
  • PH 3,8
  • EXTRACT JUICE NET (G/LT.) 18,6
  • RESIDUAL SUGAR (G/LT.) 3
  • Total acidity 5,5
  • Malic Acidity 1,75
  • Volatile Acidity 0,25
SO2 (MG/LT.)
  • Total 120
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 23
  • ALCOHOL 12,8%
  • PH 3,2
  • EXTRACT JUICE NET (G/LT.) 19,5
  • RESIDUAL SUGAR (G/LT.) 3
  • Total acidity 5,7
  • Malic Acidity 1,7
  • Volatile Acidity 0,25
SO2 (MG/LT.)
  • Total 115
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 23
  • ALCOHOL 12,8%
  • PH 3.32
  • EXTRACT JUICE NET (G/LT.) 21,53
  • RESIDUAL SUGAR (G/LT.) 1,52
  • Total acidity 5,6
  • Malic Acidity 1,4
  • Volatile Acidity 0,3
SO2 (MG/LT.)
  • Total 120
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21,1
  • ALCOHOL 12,4%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 19,45
  • RESIDUAL SUGAR (G/LT.) 0.6
  • Total acidity 5,3
  • Malic Acidity 1,8
  • Volatile Acidity 0,19
SO2 (MG/LT.)
  • Total 118
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 22.5
  • ALCOHOL 12.6%
  • PH 3.39
  • EXTRACT JUICE NET (G/LT.) 19.4
  • RESIDUAL SUGAR (G/LT.) 0.7
  • Total acidity 5.5
  • Malic Acidity 2.05
  • Volatile Acidity 0.26
SO2 (MG/LT.)
  • Total 109
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 22.5
  • ALCOHOL 12.5%
  • PH 3.4
  • EXTRACT JUICE NET (G/LT.) 21.9
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Total acidity 6.5
  • Malic Acidity 2.14
  • Volatile Acidity 0.19
SO2 (MG/LT.)
  • Total 105
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 22.5
  • ALCOHOL 12.7%
  • PH 3.37
  • EXTRACT JUICE NET (G/LT.) 19.3
  • RESIDUAL SUGAR (G/LT.) 4.2
  • Total acidity 5.4
  • Malic Acidity 1.96
  • Volatile Acidity 0.2
SO2 (MG/LT.)
  • Total 102
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21.5
  • ALCOHOL 12%
  • PH 3.44
  • EXTRACT JUICE NET (G/LT.) 19.9
  • Total acidity 5.4
  • Malic Acidity 1.84
  • Volatile Acidity 0.22
SO2 (MG/LT.)
  • Total 102
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21.5
  • ALCOHOL 12.1%
  • PH 3.3
  • EXTRACT JUICE NET (G/LT.) 21.1
  • Total acidity 5.9
  • Malic Acidity 1.6
  • Volatile Acidity 0.26
SO2 (MG/LT.)
  • Total 98
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21.7
  • ALCOHOL 12.6%
  • PH 3.44
  • EXTRACT JUICE NET (G/LT.) 20.9
  • Total acidity 5.5
  • Malic Acidity 1.96
  • Volatile Acidity 0.24
SO2 (MG/LT.)
  • Total 85
  • Free 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.
TASTING

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
  • GRAPE VARIETIES 50% Sauvignon Blanc, 50% Chardonnay
  • Method of production

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

Specifications
  • BRIX 21.7
  • ALCOHOL 12%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 21.3
  • Total acidity 5.8
  • Malic Acidity 1.70
  • Volatile Acidity 0.22
SO2 (MG/LT.)
  • Total 83
  • Free 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.
TASTING

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.

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