SummuS

Toscana IGT

Supertuscans

Production Area

Estate vineyards, on the southern hills of Montalcino. Altitude: Sangiovese: 250 m above sea level, Cabernet Sauvignon: 130 m above sea level, Syrah: 120 m above sea level. Position: Hillside.

GRAPE VARIETIES

Sangiovese - from estate clones selection - (40%), Cabernet Sauvignon (35%), Syrah (25%).

Method of production

Produced only in favorable vintages. The 3 varieties are vinified separately in Horizon hybrid stainless steel & wood tanks, with variable macerations from 10 to 18 days. After alcoholic fermentation, the individual varietal wines, are transferred to barriques where they stay separate for 12 months. Subsequently, they are blended and the wood aging continues for an additional 8-10 months. Bottle aging follows for 6 months.

The winemaker comment

Castello Banfi's innovative spirit and winemaking expertise is demonstrated in all its wines, but none embodies these qualities as prominently as SummuS. A wine of towering elegance, SummuS is an extraordinary blend of Sangiovese (used regionally to make the famed Brunello di Montalcino) which contributes body; Cabernet Sauvignon, fruit and structure; and Syrah, elegance, character and a fruity bouquet.

Wine awards 2010

  • Wine Spectator
  • 93 – “The best Summus I’ve ever tasted” (J.Suckling)

Vintage notes 2010

  • SummuS
  • Denomination Tuscana IGT
  • GRAPE VARIETIES 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Method of production In our custom hybrid wood and steel tanks with a prefermentive cold maceration.  Malolactic: occurring naturally in barrique.  Temperature and Length:  14° C / 2 days,  24/26° C until the last 2 days of alcoholic ferm.,  32° C / 2 days.  Barrel aged for 22 months, Bottle aged for 8 months, 30% new oak.  Allier, Never, and Troncais barrels.
Specifications
  • BRIX 25
  • ALCOHOL 14.3%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 32.1
  • RESIDUAL SUGAR (G/LT.) 1.5
  • Color intensity 1.2
  • Total acidity 5.1
  • Malic Acidity 0.01
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 110
  • Free 38
TASTING

The growing season started slightly late, followed by abundant rain in May and June.  Temperatures in June were cool and well below seasonal averages; in the beginning of July the temperatures began to warm up and became quite hot by mid-month.  Temperatures cooled down again in August again with notably cool nights, which significantly contributed to the quality of the fruit, both in terms of aromas and natural acidity.  From the middle of August through the months of September and October rainfall was scarce, resulting in an excellent harvest. 

  • SummuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Method of production Method: In our custom hybrid wood & steel tanks  with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 22 months. Length of Bottle Aging: 8 months. Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days. Origin of Barrel: Allier, Never, Troncais.  
Specifications
  • BRIX 25
  • ALCOHOL 14.3%
  • PH 3.6
  • EXTRACT JUICE NET (G/LT.) 32
  • RESIDUAL SUGAR (G/LT.) 1.5
  • Color intensity 1.2
  • Total acidity 5.1
  • Malic Acidity 0.01
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 109
  • Free 37
  • SummuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Method of production Method: In temp.-controlled hybrid wood & steel tanks  with a prefermentative cold maceration. Length of Barrel Aging: 18 months. Length of Bottle Aging: 8 months. Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days,  24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days. Origin of Barrel: Allier, Never, Troncais. 
Specifications
  • BRIX 25,6
  • ALCOHOL 14,8%
  • PH 3.7
  • EXTRACT JUICE NET (G/LT.) 32,5
  • RESIDUAL SUGAR (G/LT.) 1,5
  • Color intensity 1.7
  • Total acidity 4,7
  • Malic Acidity 0,01
  • Volatile Acidity 0,6
SO2 (MG/LT.)
  • Total 105
  • Free 38
  • SummuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 23 months (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Temperature & Length: 14° C / 2 days 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days.  Origin of Barrel: Allier, Never, Troncais.
Specifications
  • BRIX 24,8
  • ALCOHOL 14,9%
  • PH 3.63
  • EXTRACT JUICE NET (G/LT.) 32,5
  • RESIDUAL SUGAR (G/LT.) 1,1
  • Color intensity 1.17
  • Total acidity 4,74
  • Malic Acidity 4,74
  • Volatile Acidity 0,56
SO2 (MG/LT.)
  • Total 74
  • Free 35
  • SummuS
  • GRAPE VARIETIES 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Length: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days. Length of Barrel Aging: 23 months (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel:Allier, Never, Troncais. 
Specifications
  • BRIX 24,7
  • ALCOHOL 14,14%
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 30,60
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Color intensity 1.216
  • Total acidity 4,78
  • Malic Acidity 0,01
  • Volatile Acidity 0,55
SO2 (MG/LT.)
  • Total 100
  • Free 31
  • SummuS
  • GRAPE VARIETIES 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm. 32° C / 2 days.
Specifications
  • BRIX 24
  • ALCOHOL 13.5%
  • PH 3.57
  • EXTRACT JUICE NET (G/LT.) 34.66
  • RESIDUAL SUGAR (G/LT.) 0.9
  • Color intensity 1.470
  • Total acidity 5.5
  • Malic Acidity 0.01
  • Volatile Acidity 0.55
SO2 (MG/LT.)
  • Total 108
  • Free 33
  • SummuS
  • GRAPE VARIETIES 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 32° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel: Allier, Never, Troncais.
Specifications
  • BRIX 24.2
  • ALCOHOL 13.3%
  • PH 3.62
  • EXTRACT JUICE NET (G/LT.) 33.0
  • RESIDUAL SUGAR (G/LT.) 0.8
  • Color intensity 1.226
  • Total acidity 5.22
  • Malic Acidity 0.00
  • Volatile Acidity 0.61
SO2 (MG/LT.)
  • Total 100
  • Free 30
  • SummuS
  • GRAPE VARIETIES 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 32° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: 30%. Origin of Barrel: Allier, Never, Troncais.
Specifications
  • BRIX 24.2
  • ALCOHOL 13.0%
  • PH 3.85
  • EXTRACT JUICE NET (G/LT.) 32.6
  • RESIDUAL SUGAR (G/LT.) 1
  • Color intensity 1750
  • Total acidity 5.0
  • Malic Acidity 0.01
  • Volatile Acidity 0.6
SO2 (MG/LT.)
  • Total 95
  • Free 29
  • SummuS
  • GRAPE VARIETIES 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks with a prefermentative cold maceration. Malolactic: Yes, occurring naturally in barrique. Temperature & Lenght: 14° C / 2 days 24/26° C until the last 2 days of alchoolic ferm. 30° C / 2 days. Length of Barrel Aging: 23 months likely (12 months separately, 11 months as blend). Percentage of New Oak: Syrah 30%, Sangiovese 25%, Cabernet 35%. Origin of Barrel: Syrah:Allier (France) Sangiovese: Allier/Troncais (France) Cabernet: Allier/Cheres/American oak. 
Specifications
  • BRIX 23.6
  • ALCOHOL 13%
  • PH 3.49
  • EXTRACT JUICE NET (G/LT.) 30
  • Color intensity 1150
  • Total acidity 5.8
  • Malic Acidity 0.01
  • Volatile Acidity 0.67
SO2 (MG/LT.)
  • Total 95
  • Free 29
  • SummuS
  • GRAPE VARIETIES 40% Brunello, 40% Cabernet Sauvignon, 20% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks except for 35% Cabernet finished in oak. Length: Syrah 13, Sangiovese 18, Cab 10 days. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 17-20 months likely (12 months separately, 9 months as blend). Percentage of New Oak: Syrah 30%, Sangiovese 25%, Cabernet 35%. Temperature: Syrah: varying from 5°-15°C, Sangiovese: varying from 15°-35°C, Cabernet Sauvignon: varying from 15°-25°C. Origin of Barrel: Syrah:Allier (France), Sangiovese: Allier/Troncais (France), Cabernet: Allier/Cheres/American oak.   
Specifications
  • BRIX 23.7
  • ALCOHOL 13.68%
  • PH 3.55
  • EXTRACT JUICE NET (G/LT.) 32.4
  • Color intensity 1100
  • Total acidity 5.7
  • Malic Acidity 0.04
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 100
  • Free 30
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method: In temp.-controlled stainless steel tanks except for 25% Cabernet finished in oak. Length: Syrah 12, Sangiovese 20, Cab 7 days. Malolactic: Yes, occurring naturally in barrique. Length of Barrel Aging: 23 months (12 months separately, 9 months as blend. Percentage of New Oak: Syrah/Sangiovese 20%, Cabernet 35%, Blend 30%. Temperature: Syrah: varying from 15°-20°C, Sangiovese: varying from 20°-38°C, Cabernet Sauvignon: varying from 15°-25°C.     Origin of Barrel: Syrah: Nevers/Allier/Troncais (France), Sangiovese: Allier/Troncais/Chers (France), Cabernet: Allier/Troncais plus 15% American oak.   
Specifications
  • BRIX 23.4
  • ALCOHOL 13.2%
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 30.8
  • Color intensity 1107
  • Total acidity 5.6
  • Malic Acidity 0.07
  • Volatile Acidity 0.63
SO2 (MG/LT.)
  • Total 97
  • Free 27
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 24 months (12 months separately, 12 months as blend). Temperature:  27-29 degrees centigrade. Length: average of 12-13 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais/Chers from France’s Massif Central forest following (70% new), plus 2% American Oak (alba).
Specifications
  • BRIX 23.6
  • ALCOHOL 13.3%
  • PH 3.65
  • EXTRACT JUICE NET (G/LT.) 30.2
  • Color intensity 1101
  • Total acidity 5.6
  • Volatile Acidity 0.60
SO2 (MG/LT.)
  • Total 102
  • Free 30
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 22 months (12 months separately, 10 months following blending). Temperature:  29-31 degrees centigrade. Length: average of 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest. (70% new oak) 
Specifications
  • BRIX 23.5
  • ALCOHOL 13.2%
  • PH 3.64
  • EXTRACT JUICE NET (G/LT.) 30.1
  • Color intensity 1052
  • Total acidity 5.3
  • Volatile Acidity 0.65
SO2 (MG/LT.)
  • Total 98
  • Free 32
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 24 months (12 months separately, 12 months following blending). Temperature:  27-30 degrees centigrade. Length: 14 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.  (80% new oak) 
Specifications
  • BRIX 23.1
  • ALCOHOL 13.0%
  • PH 3.43
  • EXTRACT JUICE NET (G/LT.) 28.5
  • Color intensity 972
  • Total acidity 5.3
  • Volatile Acidity 0.58
SO2 (MG/LT.)
  • Total 87
  • Free 25
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  27-29 degrees centigrade. Length: 12 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.
Specifications
  • BRIX 23.1
  • ALCOHOL 13.0%
  • PH 3.58
  • EXTRACT JUICE NET (G/LT.) 29.4
  • Color intensity 860
  • Total acidity 5.2
  • Volatile Acidity 0.54
SO2 (MG/LT.)
  • Total 95
  • Free 28
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  27-29 degrees centigrade. Length: 12 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.
Specifications
  • BRIX 23.4
  • ALCOHOL 13.2%
  • PH 3.61
  • EXTRACT JUICE NET (G/LT.) 29.0
  • Color intensity 1024
  • Total acidity 4.9
  • Malic Acidity 0.05
  • Volatile Acidity 0.58
SO2 (MG/LT.)
  • Total 83
  • Free 29
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  26-28 degrees centigrade. Length: 8-9 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.
Specifications
  • BRIX 22.9
  • ALCOHOL 12.9%
  • PH 3.52
  • EXTRACT JUICE NET (G/LT.) 27.4
  • Color intensity 627
  • Total acidity 4.9
  • Volatile Acidity 0.61
SO2 (MG/LT.)
  • Total 90
  • Free 20
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31 degrees centigrade. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.
Specifications
  • BRIX 22.8
  • ALCOHOL 12.8%
  • PH 3.53
  • EXTRACT JUICE NET (G/LT.) 29.4
  • Color intensity 546
  • Total acidity 4.8
  • Volatile Acidity 0.54
SO2 (MG/LT.)
  • Total 81
  • Free 29
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Method of production Method:  In temperature-controlled  stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31 degrees centigrade. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest.
Specifications
  • BRIX 22.5
  • ALCOHOL 12.7%
  • PH 3.41
  • EXTRACT JUICE NET (G/LT.) 25.9
  • Color intensity 590
  • Total acidity 5.1
  • Volatile Acidity 0.46
SO2 (MG/LT.)
  • Total 45
  • Free 9
  • SummuS
  • GRAPE VARIETIES 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Method of production Method:  In temperature-controlled stainless steel tanks. Length of Barrel Aging: 18 months (12 months separately, 6 months following blending). Temperature:  29-31°C. Length: 10 days. Malolactic: Yes. Origin of Barrel: Nevers/Allier/Troncais from France’s Massif Central forest. 
Specifications
  • BRIX 23
  • ALCOHOL 12.8%
  • PH 3.36
  • EXTRACT JUICE NET (G/LT.) 26.5
  • Color intensity 734
  • Total acidity 5.3
  • Volatile Acidity 0.41
SO2 (MG/LT.)
  • Total 57
  • Free 10

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