Cum Laude

Toscana IGT

Supertuscans

Cum Laude

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 2012

  • Cum Laude
  • Denomination IGT
  • GRAPE VARIETIES (25%) Sangiovese, (30%) Cabernet Sauvignon, ( 30%) Merlot, (15%) Syrah
  • Method of production

    We had a fermentation in temperature controlled hybrid stailess steel and oak tanks, at 24/26°C for 8 days and 30°C for the last 2 days. Malolactic fermentation takes place in barrique. 14 months of maturation in 350L french oak barrique follows. Bottle aging for 14 months. 

Specifications
  • BRIX 25.3
  • ALCOHOL 14.2%
  • PH 3,57
  • EXTRACT JUICE NET (G/LT.) 32
  • RESIDUAL SUGAR (G/LT.) 1,5
  • Color intensity 1,050
  • Total acidity 5,5
  • Malic Acidity 0,01
  • Volatile Acidity 0,49
SO2 (MG/LT.)
  • Total 101
  • Free 36
  • 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.
TASTING

Most profound red color. To the nose is very complex, full, and smooth, with notes of jam, pepper and tobacco. In the mouth, it is extremely powerful, highly concentrated, with supple tannins. Excellent suitability for medium to long aging.

  • Cum Laude
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese (selezione clonale Banfi), 30% Cabernet S., 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:Custom 350L French Oak barrels

Specifications
  • BRIX 25,3
  • ALCOHOL 14,9
  • PH 3,6
  • EXTRACT JUICE NET (G/LT.) 31,
  • RESIDUAL SUGAR (G/LT.) 1,1
  • Color intensity 0,92
  • Total acidity 5,0
  • Malic Acidity 0,01
  • Volatile Acidity 0,48
SO2 (MG/LT.)
  • Total 107
  • Free 34
  • 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

Intense mauve red color; extremely rich fruity and spicy notes with hints of plum jam, and with hints of vanilla and licorice. The body is ample and inviting, with soft but important tannins. A wine of great elegance and harmony. 

  • 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
  • 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.
TASTING

Intense red color. The bouquet is complex and spicy, with hints of licorice, cherry and small red berries. On the palate, the wine is well structured, big and enveloping, with a long, persistent finish.

  • 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
  • Seasonal Outcome The spring was characterized by heavy rain, favouring accumulation of water reserve. The rain goes on till the half of July, with fresh temperature under seasonal average. From the half of July weather was very hot and dry and the plants used the reserve of water cumulate previously. Cold evening air favoured polyphenols and fragrances synthesis, exalting the excellent quality of the grapes. The harvest performed good and it hold up till the end of October thanks to the sunny days and the warm temperature in the early autumn.
TASTING

Ruby red, the bouquet is intense and very deep, extremely fruity, with hints of sweet jam, more complex spicy hints of  black pepper and, in the final, an slight note of tobacco. The structure is powerful, with silky but significant tannins, creating a perfectly balanced and persistent wine. Wonderful aging potential, as already enjoyable . 

  • 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
  • Seasonal Outcome The growing season started with a slight delay, but also the subsequent stages have been delayed by the rain above the average in May and June, the temperature was cooler than the standard until mid July. In the mid of August the hail caused some damages to the vineyards, and determined a lowering in production. All these circumstances combined with a very cold septmeber, led to a shift forward in the time of collection of nearly two weeks.
TASTING

Ruby red, the bouquet is intense and very deep, extremely fruity, with hints of sweet jam, more complex spicy hints of  black pepper and, in the final, an slight note of tobacco. The structure is powerful, with silky but significant tannins, creating a perfectly balanced and persistent wine. Wonderful aging potential, as already enjoyable . 

  • 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
  • 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.
TASTING

Very intense mauve red color. The bouquet is extremely fruity, with more complex spicy hints of licorice, black pepper and, in the final, an elegant note of leather. The structure is powerful, with silky but significant tannins, creating a perfectly balanced and persistent wine. Wonderful aging potential. 

  • 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
  • Seasonal Outcome Regular rainfall throughout spring allowed for good water reserves in the soild through the hot summer months. High temperatures in July allowed for a exceptional ripening conditions, aided by a substantial range between day and night temperatures in August. A warm September made for an excellent harvest.
TASTING

Very deep mauve red color. Very intense bouquet with notes of plum and cherry jam, as well as complex hints of vanilla and tobacco. A powerful wine, it offers silky but significant  tannins, not aggressive. Overall a very elegant and harmonious wine. 

  • 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
  • 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.
TASTING

Very deep mauve red color. The wine is very complex and soft with notes of plum and cherry jam and a quite strong presence of licorice, tobacco, vanilla and black pepper. Powerful, it presents silky but important tannins, not aggressive. Great aging potential. 

  • 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
  • Seasonal Outcome Normal growing season starting with sufficient rainfall during spring to create good water reserves in the soil. Overall summer temperatures were lower than in recent years and, most importantly, normal patterns of significant variations between daytime and night temperatures returned, allowing for a slow and balanced ripening.
TASTING

Very deep mauve red color. The wine is very complex and soft with notes of plum and cherry jam and a quite strong presence of licorice and tobacco. Powerful, it presents silky tannins. Great aging potential. 

  • 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
  • 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

Deep red color. Intricate flavors, soft and reminiscent of pepper, tobacco and jam. Powerful and tremendously concentrated. Pleasant by now can absolutely advantage from medium to long-term aging.

  • 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
  • Seasonal Outcome A warm and dry start to the season yielded to heavy rains in August and September, delaying normal development. Fortunately, the early harvest of the Chardonnay was completed as the rains began to fall, minimizing any negative impact. Generous spacing between rows of vines also played a positive role, allowing for optimal airflow and avoiding risk of mold.
TASTING

Very deep red color.  Perfume very complex, soft and rich with notes of jam, pepper and tobacco. Full-bodied, extremely concentrated. Can perfectly benefit from medium to long-term aging yet already enjoyable at this stage.

  • 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
  • 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.
TASTING

Intense, deep ruby red.  Fruity, sweet with fresh notes of cherries, raspberries, and strawberries and also with complex notes of pepper and tobacco. Full-bodied, still young. Can benefit from medium to long-term aging yet already enjoyable at this stage.

  • 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
  • Seasonal Outcome A rainy winter was followed by a cool spring which allowed for an optimal development of the vegetation until mid August. By then, sweltering temperatures (over 37°C during the day and 20°C during the night) put the plants under a severe hydric stress that temporarily suspended photosynthesis and accelerated dramatically the maturation of sugars. This critical situation was skillfully managed by harvesting earlier in the season than usual and working only in the early, coolest hours of the day. Vintage 2000 was one of the most challenging vintages in our estate’s history.
TASTING

Intense ruby red.  Complex, with notes of blackberries, plum jam, maraschino cherries, and aromas of pepper, hints of chocolate and tobacco. Full-bodied, dense tannins, round and soft. Can benefit from medium to long-term aging yet already enjoyable at this stage.

  • 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
  • Seasonal Outcome A slightly early start to plant growth was followed by a rainy second half of June, allowing the vine to draw water and nutrient reserves from the soil. The summer was noted for lower overall temperatures than usual, and the period of intense heat was shorter than usual. These lower temperatures, abundant sunshine, and hydric reserves allowed for optimal maturation free of plant stress. Harvest period was practically undisturbed by rainfall.
TASTING

Ruby red, intense and very deep.  Complex, with notes of blackberries, plum jam, maraschino cherries, with aromas of licorice, black olives and pipe tobacco.  Full bodied, dense tannins, round and soft thanks to a good maturation both on the vine and in the cellar.  Can benefit from moderate aging, but already very enjoyable at this stage.

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