Cum Laude

Toscana IGT

Supertuscans

Production Area

Estate vineyards, in the southern hills of Montalcino. Altitude: from 120 meters above sea level (Syrah) to 230 meters above sea level (Sangiovese). Position: Hillside.

GRAPE VARIETIES

Cabernet Sauvignon (30%), Merlot (30%), Sangiovese (25%), Syrah (15%).

Method of production

The four varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, with a cold maceration (14°C) prior to fermentation for 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation when the temperature is brought up to 27°C. After the alcoholic fermentation, the wines are separately racked into barriques where malolactic fermentation takes place and where they age approximately for 6 months. The cuvée is made and then aged an additional 6 months, completed by 6 months of bottle aging.

The winemaker comment

Our newest SuperTuscan cuvée, Cum Laude - Latin for “with honours” - combines for the first time the four red varietals which have been selected during the 25 years of research as the best for our vineyards in Montalcino. A charming red wine suitable for complex food pairings but also in more informal occasions.

Vintage notes 2010

  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel and oak tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: Custom 350L French Oak barrels.      
Specifications
  • BRIX 25
  • ALCOHOL 14.2
  • PH 3.70
  • EXTRACT JUICE NET (G/LT.) 29.5
  • RESIDUAL SUGAR (G/LT.) 1.18
  • Color intensity 0.942
  • Total acidity 4.8
  • Malic Acidity 0.01
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 107
  • Free 34
  • Cum Laude
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled hybrid stainless steel and oak tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique
Specifications
  • BRIX 25
  • ALCOHOL 14.4
  • PH 3.70
  • EXTRACT JUICE NET (G/LT.) 33.4
  • RESIDUAL SUGAR (G/LT.) 1.7
  • Color intensity 1.21
  • Total acidity 4.7
  • Malic Acidity 0.01
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 104
  • Free 35
  • Cum Laude
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled hybrid stainless steel and oak tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique
Specifications
  • BRIX 25
  • ALCOHOL 14.8
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 32.2
  • RESIDUAL SUGAR (G/LT.) 1.9
  • Color intensity 1.10
  • Total acidity 4.8
  • Malic Acidity 0.04
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 105
  • Free 36
  • Cum Laude
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled hybrid stainless steel and oak tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique
Specifications
  • BRIX 25
  • ALCOHOL 14.3%
  • PH 3.62
  • EXTRACT JUICE NET (G/LT.) 31.45
  • RESIDUAL SUGAR (G/LT.) 1.1
  • Color intensity 1.09
  • Total acidity 4.9
  • Malic Acidity 0.01
  • Volatile Acidity 0.54
SO2 (MG/LT.)
  • Total 95
  • Free 32
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 25
  • ALCOHOL 14.5%
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 31.3
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Color intensity 1.05
  • Total acidity 4.7
  • Malic Acidity 0.01
  • Volatile Acidity 0.57
SO2 (MG/LT.)
  • Total 98
  • Free 31
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23.8
  • ALCOHOL 14%
  • PH 3.49
  • EXTRACT JUICE NET (G/LT.) 32.85
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Color intensity 1.240
  • Total acidity 4.9
  • Malic Acidity 0.01
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 95
  • Free 32
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.49
  • EXTRACT JUICE NET (G/LT.) 32.9
  • RESIDUAL SUGAR (G/LT.) 1.1
  • Color intensity 1.183
  • Total acidity 5.4
  • Malic Acidity 0.01
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 130
  • Free 40
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.66
  • EXTRACT JUICE NET (G/LT.) 33.7
  • RESIDUAL SUGAR (G/LT.) 1.03
  • Color intensity 1.226
  • Total acidity 5.25
  • Malic Acidity 0.04
  • Volatile Acidity 0.57
SO2 (MG/LT.)
  • Total 99
  • Free 35
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.7
  • EXTRACT JUICE NET (G/LT.) 34.5
  • Color intensity 1.793
  • Total acidity 5.1
  • Malic Acidity 0.05
  • Volatile Acidity 0.7
SO2 (MG/LT.)
  • Total 98
  • Free 38
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 8-12 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 31.4
  • Color intensity 1577
  • Total acidity 5.3
  • Malic Acidity 0.05
  • Volatile Acidity 0.59
SO2 (MG/LT.)
  • Total 98
  • Free 30
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks. Temperature: 24/26°C for 8 days, 30°C for last 2 days, 2 day pre-fermentation cold maceration (14°C). Length: 10 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 21.95
  • ALCOHOL 12.8%
  • PH 3.5
  • EXTRACT JUICE NET (G/LT.) 30.7
  • Color intensity 1031
  • Total acidity 5.7
  • Malic Acidity 0.08
  • Volatile Acidity 0.69
SO2 (MG/LT.)
  • Total 99
  • Free 33
  • Cum Laude
  • GRAPE VARIETIES 25% Brunello, 30% Cabernet Sauvignon, 30% Merlot, 15% Syrah
  • Method of production Method: In temperature controlled stainless steel tanks, with 2 day pre-fermentation cold maceration (14°C) Syrah: varying from 5°-15°C. Temperature: 22°C for 8 days, 27°C for last 2 days. Length: 10 days. Malolactic: Yes. Length of Barrel Aging: 14 months. Origin of Barrel: French Oak barrique. 
Specifications
  • BRIX 23
  • ALCOHOL 13%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 30.1
  • Color intensity 1031
  • Total acidity 5.3
  • Malic Acidity 0.01
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 99
  • Free 30

PRIVACY POLICY

Banfi S.r.l. places fundamental importance on your personal privacy. Banfi S.r.l. takes all steps to protect the personal information of the users. Optimal service is possible when we can assure that the user is aware of and understands the norms and criteria adopted for our privacy policy. The criteria used by Banfi S.r.l. regarding personal information are as follows:
 
Why personal information is collected?
Banfi S.r.l. gathers and uses personal information of the users to guarantee optimal service and to facilitate access to a broad range of products and services. Furthermore, the personal information is used to keep every user updated on new offerings and other information that Banfi S.r.l. believe may be useful to the user. Furthermore, personal information could be used to contact the user to invite the user to participate in eventual market research that allows us to both evaluate the level of user satisfaction and to develop superior products.
 
How personal information is collected
Information about our users is collected in different ways. For example, information that can be used to contact the user can be requested when that person writes to Banfi S.r.l., telephones to ask about a service, or participates in an online poll. Furthermore, when a person subscribes to the internet service of Banfi S.r.l. or to the mailing list, they provide information that is then collected and filed within a secure database.
 
When personal information is revealed
It can become necessary to reveal personal data of the client by law or in the course of legal proceedings or other situations in the public interest.
 
How personal information is protected
Banfi S.r.l. protects the security of information sent by people using physical, electronic and managerial methods. Banfi S.r.l. invites its users to take the necessary steps to protect their personal data on the Internet. Banfi S.r.l. suggests that users often change their password, using a combination of letters and numbers, and relying solely on secure browsers.

Access to personal information
The user can, at any time, access information regarding themselves. To review and update personal information that Banfi S.r.l. has gathered, please contact banfi@banfi.it.
 
Collection of personal information
It is possible to navigate the websites of Banfi S.r.l. anonymously. In any case, the browser automatically comunicates the type of computer and operating system used.

Like many other websites, Banfi S.r.l. uses "cookie" technology. The first time a user connects to the site, their cookies identify the browser with a random and unique number. The cookies used do not reveal any information of a personal nature to the user, including first names that could be used to welcome the user on their next visit. The cookies help us understand what part of the website the users visit more frequently, which are the paths used by the clients, and how long they remain connected. The cookies are used to study the traffic patterns of the Banfi S.r.l. websites in order to improve their functionality.