ExcelsuS

Toscana IGT

Supertuscans

ExcelsuS

Production Area

Estate vineyards, on the southern hills of Montalcino. Altitude: Merlot: 170 m above sea level, Cabernet Sauvignon: 220 m above sea level. Position: Hillside.

GRAPE VARIETIES

Merlot (60%), Cabernet Sauvignon (40%).

Method of production

Produced only in favorable vintages. The two varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, with variable maceration between 8 (Merlot) and 18 (Cabernet) days. Alcoholic fermentation is followed by malolactic fermentation which takes place in barriques in temperature controlled areas. A 20-months aging period at a controlled temperature of 15° C follows. In the first 12 months the varieties age separately and then are blended and aged as a blend for the following 8 months.

The winemaker comment

Estate-bottled only in exceptional vintage years, this SuperTuscan integrates the best tradition of the noble French grapes of Merlot and Cabernet Sauvignon with the extraordinary Montalcino terroir. An austere wine, with a rare concentration and structure.

Vintage notes 2012

  • EXCELSUS
  • Denomination IGT
  • GRAPE VARIETIES 60% Merlot, 40% Cabernet Sauvignon.
  • Method of production

    Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was  transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.

Specifications
  • ALCOHOL 14.4%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 33,6
  • RESIDUAL SUGAR (G/LT.) 0,6
  • Color intensity 1,1
  • Total acidity 5.3
  • Malic Acidity 0,01
  • Volatile Acidity 0,56
SO2 (MG/LT.)
  • Total 115
  • Free 38
  • 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. The harvest started at the beginning of September 2012 for Merlot, from the second half of September for Cabernet Sauvignon.
TASTING

The color is very intense and deep. The bouquet is complex and rich of intense aromas of small fruits as cassis, cherry, cranberries, together with more mature scents of spices, licorice and tobacco. The structure is muscular and vigorous, thanks to its powerful tannins. Perfect to be enjoyed for the next fifteen years, at least.

  • ExcelsuS
  • Denomination IGT
  • GRAPE VARIETIES 60% Merlot, 40% Cabernet Sauvignon
  • Method of production

    Fermentation took place into hybrid vats made by French oak and stainless steel. It took 14 days of maceration with a controlled temperature of 14°C at the beginning and 32°C at the end. The must was  transferred in barrique where the malolactic fermentation took place without bacterial inoculation. At the end of the malolactic fermentation all the barrique have been cleaned, refilled and plugged up. At the end of the spring following the harvest, the blend was made and the wine was put in Allier, Never, Troncais barriques for 18 months period of fining.

Specifications
  • ALCOHOL 14.8%
  • PH 3.51
  • EXTRACT JUICE NET (G/LT.) 35,5
  • RESIDUAL SUGAR (G/LT.) 1.7
  • Color intensity 1,3
  • Total acidity 5.4
  • Malic Acidity 0.01
  • Volatile Acidity 0,58
SO2 (MG/LT.)
  • Total 108
  • Free 36
  • Seasonal Outcome Growing season started a little late this year: springtime was distinguished by rainy May and June; June’s temperature was cool and by far lower than the seasonal average. From the beginning of July the temperature rose up until becoming torrid by the second half of the month. August registered a drop in temperature and very fresh nights, which definitely shaped up the quality of the grapes, both in scents and organic acid retention. From August 15th until October very few downfall helped the harvest operations.
TASTING

The color is deeply intense. The aromas are rich of small fruits as cassis, cherry, raspberries, but also spices, licorice and tobacco. An elegant and refined structure with tannins maintains the bracing in a unique way. The finish is sweet and very long. Perfect to be enjoyed for the next ten years, at least.

  • Excelsus
  • Denomination Tuscana IGT
  • GRAPE VARIETIES 60% Merlot, 40% Cabernet Sauvignon
  • Method of production

    In our custom temperature controlled hybrid stainless steel and oak tanks with macerationat 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.  Aged for 20 months in Troncais, Allier, and Never barrels.

Specifications
  • BRIX 26
  • ALCOHOL 14.8%
  • PH 3.58
  • EXTRACT JUICE NET (G/LT.) 33.5
  • RESIDUAL SUGAR (G/LT.) 1.5
  • Color intensity 1.4
  • Total acidity 5.2
  • Malic Acidity 0.01
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 108
  • Free 36
  • 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

Deep red wine, definitely fruity with notes of spices, tobacco and coffee. In the mouth you feel the big structure, characterized by important tannins, although they remain gentle on the palate. Enjoyable since now but it also promises a good aging potential.

  • ExcelsuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 60% Merlot, 40% Cabernet Sauvignon
  • Method of production

    In our custom temperature controlled hybrid stainless steel and oak tanks with  maceration  at 14° C for 14 days, brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 20 months.

    Origin of Barrel: Troncais, Allier and Never.

Specifications
  • BRIX 26
  • ALCOHOL 15%
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 33.5
  • RESIDUAL SUGAR (G/LT.) 1.8
  • Color intensity 1.3
  • Total acidity 4.93
  • Malic Acidity 0.01
  • Volatile Acidity 0.64
SO2 (MG/LT.)
  • Total 110
  • Free 34
  • 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.
TASTING

Color is deep red. The bouquet is complex, with aromas of cassis, ripe fruit, licorice and tobacco. In the mouth the wine is very powerful, full-bodied and enveloping. Ideal for long aging. 

  • ExcelsuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 60% Merlot, 40% Cabernet Sauvignon
  • Method of production

    In temperature controlled hybrid stainless steel and oak tanks with  maceration  at 14° C for 14 days, and brought step-by-step at 32°C . Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.    

    Length of Barrel Aging: 20 months.

    Origin of Barrel: Troncais, Allier and Never.

Specifications
  • ALCOHOL 14.5%
  • PH 3.69
  • EXTRACT JUICE NET (G/LT.) 34.0
  • RESIDUAL SUGAR (G/LT.) 2.12
  • Color intensity 1.484
  • Total acidity 4.93
  • Malic Acidity 0.01
  • Volatile Acidity 0.64
SO2 (MG/LT.)
  • Total 110
  • Free 34
  • 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

Deep and intense red color. The bouquet is complex with hints of licorice, coffee, cocoa, tobacco and  cherry jam. Full bodied, powerful, but at the same time soft and silky. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years. 

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel tanks with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The residual 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.

Specifications
  • BRIX 24.2
  • ALCOHOL 13.45%
  • PH 3.54
  • EXTRACT JUICE NET (G/LT.) 34.2
  • Color intensity 1.336
  • Total acidity 5.23
  • Malic Acidity 0.01
  • Volatile Acidity 0.61
SO2 (MG/LT.)
  • Total 108
  • Free 32
  • 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

Deep and intense red color. The bouquet is complex and fruity reminding of small berries and soft notes of coffee, cocoa and tobacco. Full bodied with powerful tannins. This wine has an unbelievable aging potential being enjoyable since now for at least the next 15 years. 

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step-by-step at 32°C for the last day of alcoholic fermentation; after 14 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel tanks, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The residual 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.                                     

Specifications
  • BRIX 24.2
  • ALCOHOL 13.2%
  • PH 3.54
  • EXTRACT JUICE NET (G/LT.) 33.7
  • Color intensity 1250
  • Total acidity 5.28
  • Malic Acidity 0.04
  • Volatile Acidity 0.52
SO2 (MG/LT.)
  • Total 102
  • 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 and intense red color. Very fruity aromas with notes of small berries, cassis, cherry and spices. Full bodied with powerful and mature tannins. The aftertaste is really very long with an incredible aging prospective. This vintage yelled for an unbelievable great expression. 

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought Step-by-step at 32°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Never from France’s Massif Central forest.

     

Specifications
  • BRIX 24.2
  • ALCOHOL 13.0%
  • PH 3.77
  • EXTRACT JUICE NET (G/LT.) 30.7
  • Color intensity 1670
  • Total acidity 5.0
  • Malic Acidity 0.01
  • Volatile Acidity 0.7
SO2 (MG/LT.)
  • Total 99
  • 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

Due to the regular ripening the wine has a big aromatic freshness. Very deep and intense red; complex aroma of black berries, like cassis, cherry, and raspberries; but also aromas of spices, tobacco, and licorice. Big structure with mature, sweet and strong tannins. Long and sweet, tremendous age potential.

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel with partial maceration at 5% whole berry at 14° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting. Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel. 

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were  cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Specifications
  • BRIX 23.4
  • ALCOHOL 13.1%
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 30.5
  • RESIDUAL SUGAR (G/LT.) 1.3
  • Color intensity 1170
  • Total acidity 5.8
  • Malic Acidity 0.02
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 98
  • Free 30
  • 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.
TASTING

Deep, mauve red; complex aroma of black berries, cherry and raspberry; but also spicy notes and tobacco. Very important structure with round and strong tannins. Long and persistent, good for aging.

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel with partial maceration at 5% whole berry at 12° C for two days, and brought step by step at 30°C for the last day of alcoholic fermentation; after 9-10 days of maceration was made the devatting.   

    Cabernet Sauvignon: Initial maceration at 12° C for a few days in temperature-controlled stainless steel, followed by a gradually increase to have a 30°C temperature for the last day of alcoholic fermentation.  After a few days about 20% of the must was transferred to finish fermentation in barrique.  The remaining 80% remained in stainless steel.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally in a temperature-controlled cellar.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 18 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 30
  • Color intensity 1150
  • Total acidity 5.2
  • Volatile Acidity 0.65
SO2 (MG/LT.)
  • Total 85
  • Free 30
  • Seasonal Outcome This was a year to remember for its climate. In fact, all phases of development experienced optimal weather conditions for both the early-maturing Merlot and the later maturing Cabernet. A rainy winter was followed by a cool spring which allowed the vine to develop balanced vegetation, leading into a hot but not torrid summer. Because of this, the grapes were able to arrive at a balanced maturity of sugar content, tannins and aromatics. In fact, the broad range in temperatures between day and night throughout the autumn allowed both grape types to develop intense varietal aromas.
TASTING

Our cabernets have been always strong and deep colored, but in 1999’s vintage they had a very nice finesse, too and an aromatic profile without any herbaceous notes that characterized some cabernets during the past years.

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Merlot: In stainless steel with partial maceration at 5% whole berry at 10° C for two days, then brought to 15° C for five days, followed by five days of fermentation at 18-20°C, racked after 12 days of maceration. 

    Cabernet Sauvignon: Initial maceration at 15° C for 5 days in temperature-controlled stainless steel, followed by increase to 23° C.  After 5 days of maceration, 25% of the must was transferred to finish fermentation in barrique.  The remaining 75% remained in stainless steel for 7 days of maceration at 20° C.

    Malolactic: Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally.  At the end of this phase, the barrels were cleaned, topped and sealed for further aging.  The following spring the individual wines were blended and the cuvee returned to barrique.

    Length of Barrel Aging: 23 months.

    Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest.

Specifications
  • BRIX 23.4
  • ALCOHOL 13.2%
  • PH 3.51
  • EXTRACT JUICE NET (G/LT.) 31.3
  • Color intensity 1160
  • Total acidity 5.3
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 98
  • Free 28
  • Seasonal Outcome A particularly dry summer, with torrid temperatures in July and August resulting in intense concentration and a smaller berry size with a higher proportion of skin to pulp. These conditions required vigilance in winemaking to soften the tannins by reducing the time of maceration and pumping over, removal of the seeds during vinification, and maintaining an overall lower fermentation temperature than usual. The results were excellent, especially for later maturing varietals.
TASTING

Deep, opaque red, complex aroma of black berries, cherry, violets, but also aromas of tobacco, mint, leather; imposing structure of great personality with well-structured tannins that are still young.  Long and persistent, tremendous aging potential. 

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 27-29 degrees centigrade. Malolactic: Yes. Length: 12-13 days. Length of Barrel Aging: 24 months. Origin of Barrel: Troncais, Allier and Nevers from France’s Massif Central forest, plus a small quantity of American Oak.

Specifications
  • BRIX 22.7
  • ALCOHOL 12.7%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 31.4
  • Color intensity 1156
  • Total acidity 5.9
  • Volatile Acidity 0.7
SO2 (MG/LT.)
  • Total 87
  • Free 30
  • Seasonal Outcome Normal spring conditions. Light mid-summer rains allowed the vines to fair well through a dry September with optimal growing conditions.
TASTING

Very intense color, still showing some violet reflexes; an aromatic profile characterized by a good marriage between the fruitiness of the wine and the toasty flavor of the barrel, with prevailing flavors of plums, cassis, hazelnut, coffee, and a light note of butter.  A full body with good tannins, indicating a secure evolution over the coming years.  A very harmonious body, with a great finish on the palate. 

  • ExcelsuS
  • GRAPE VARIETIES 60% Cabernet Sauvignon, 40% Merlot
  • Method of production

    Method: In temperature-controlled stainless steel tanks. Temperature: 27-30 degrees centigrade. Malolactic: Yes. Length: 12-14 days plus 10 days post. Length of Barrel Aging: 26 months. Origin of Barrel: Troncais, Allier from France’s Massif Central forest. (90% new oak)    

Specifications
  • BRIX 23.5
  • ALCOHOL 13.3%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 30.2
  • Color intensity 1129
  • Total acidity 5.2
  • Volatile Acidity 0.66
SO2 (MG/LT.)
  • Total 96
  • Free 21
  • 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.
TASTING

Wonderful fruit, beautifully woven into a silky wooden texture.  Incredibly powerful and young, with long aging potential.

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