Fumaio

Toscana IGT

Tuscany IGT

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
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
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
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
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
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
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
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
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
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
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
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
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
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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