SummuS

Toscana IGT

Supertuscans

SummuS

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 2012

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

Vintage notes 2013

  • SUMMUS
  • Denomination TOSCANA IGT
  • GRAPE VARIETIES 40% Sangiovese (Banfi clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Method of production

    Fermentation took place in our custom hybrid wood & steel tanks with a prefermentative cold maceration. It took 2 days of maceration with a controlled temperature of 14°C at the beginning, 24/26°C until the last 2 days of alcoholic fermentation and 32°C at the end. The must was transferred in barrique where the malolactic fermentation took naturally place. At the end the wine was put in wood (Allier, Never, Troncais, 30% of new barriques) for 22 months period of fining (12 months separately and 10 months as a blend).

Specifications
  • BRIX 25,4
  • ALCOHOL 14%
  • PH 3,55
  • EXTRACT JUICE NET (G/LT.) 33
  • RESIDUAL SUGAR (G/LT.) 1,5
  • Color intensity 1,18
  • Total acidity 5,2
  • Malic Acidity 0,01
  • Volatile Acidity 0,64
SO2 (MG/LT.)
  • Total 112
  • Free 38
  • Seasonal Outcome The growing cycle began with a significant delay, with some rains during the Spring. June was marked by cooler temperatures, under the seasonal average. August and September were hot and dry, but the ripening, despite two weeks delay, have been supported by water reserves of the previous months. Summer nights were characterized by cooler temperatures, contributing to the improvement of the quality of the grapes. From the end of September, rainfall was abundant, causing problems during the repining, without affecting the vineyards.
TASTING

The color is deep and intense. The wine has sweet and fruity scents of cherries and plums, with buttery and toasted notes with hints of grilled pepper. The structure is of great elegance and balance, with wide and persuasive tannins. Long aromas in the mouth and great aging potential.

  • SUMMUS
  • Denomination TOSCANA IGT
  • GRAPE VARIETIES 40% Sangiovese (Banfi clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Method of production

    Fermentation took place in our custom hybrid wood & steel tanks with a prefermentative cold maceration. It took 2 days of maceration with a controlled temperature of 14°C at the beginning, 24/26°C until the last 2 days of alcoholic fermentation and 32°C at the end. The must was transferred in barrique where the malolactic fermentation took naturally place. At the end the wine was put in wood (Allier, Never, Troncais, 30% of new barriques) for 22 months period of fining (12 months separately and 10 months as a blend).

Specifications
  • BRIX 25,3
  • ALCOHOL 14%
  • PH 3,6
  • EXTRACT JUICE NET (G/LT.) 33
  • RESIDUAL SUGAR (G/LT.) 1,4
  • Color intensity 1,2
  • Total acidity 5,2
  • Malic Acidity 0,01
  • Volatile Acidity 0,7
SO2 (MG/LT.)
  • Total 110
  • Free 37
  • 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 deep and intense. To the nose sweet and fruity aromas are well integrated with notes of spices, tobacco and coffee. The structure is beautiful and balanced, supported by muscular and persuasive tannins. Lingering flavors fill the palate. Perfect for long aging.

  • SummuS
  • Denomination Toscana IGT
  • GRAPE VARIETIES 40% Sangiovese (clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Method of production

    Method:In our custom hybrid wood & steel   tanks  with a prefermentative cold maceration                                            Temperature & Length:  14° C / 2 days, 24/26° C until the last 2 days of alcoholic ferm, 32° C / 2 days           Malolactic:Yes, occurring naturally in barrique                  

Specifications
  • BRIX 26,5
  • ALCOHOL 15%
  • PH 3,6
  • EXTRACT JUICE NET (G/LT.) 32,2
  • RESIDUAL SUGAR (G/LT.) 1,4
  • Color intensity 1,2
  • Total acidity 5,2
  • Malic Acidity 0,01
  • Volatile Acidity 0,7
SO2 (MG/LT.)
  • Total 108
  • Free 36
  • 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

The color is deep and intense, the wine has sweet and fruity scents of cherries and plums, with buttery and toasted notes and a finish of vanilla and coffee. The structure is of great elegance and balance, with wide and persuasive tannins. Long aromas in the mouth and great aging potential. 

  • 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
  • Seasonal Outcome 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.
TASTING

Intense and red color. The fruity aroma of ripe fruit give back hints of prunes jam and cherries, but also hints of vanilla, coffee and tobacco. In the mouth the structure is powerful, full and very soft, with muscular and elegant tannins, which gives dimension and length. Very persistent final, this wine has huge potential of aging.

  • 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
  • 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

Intense and deep red color. The nose conveys sweet and fruity aromas of cherries and plums,  well integrated with notes of vanilla and licorice. Very elegant and balanced, with a beautiful structure supported by muscular and persuasive tannins. Lingering flavors fill the palate.   Perfect for long aging.

  • 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
  • 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

Intense and deep ruby red color. On the nose, fruity notes of cherry and ripe plum, with hints of butter and toasted flavors, as well as a light note of grilled peppers. The structure reveals great elegance and balance, with large and pleasing tannins. Very long and persistent finish. Enjoyable now and will continue to develop over the next 15+ years. 

  • 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
  • Seasonal Outcome Regular spring rainfall allowed for good water reserves over the hot summer months. High temperatures in July and an ideal range in daytime and nighttime temperatures in August allowed the grapes to ripen exceptionally well. A warm September allowed for an excellent harvest.
TASTING

Intense and deep ruby red color. On the nose, fruity notes of cherry and ripe plum blend with balsamic hints and more complex notes of tobacco and coffee. On the palate it is complex and persistent, with a very long and pleasant finish. A wine of great structure, defined by its sweet tannins and great potential. Enjoyable now and will continue to develop over the next 15+ years. 

  • 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
  • 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

Intense red color. The bouquet is fresh with fruity notes of cherry and prunes, together with more complex and spicy hints of liquorices, coffee and tobacco. A wine of great structure, defined by its sweet tannin. On the palate it is complex and persistent, with a very long and pleasant finish. 

  • 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
  • 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

Intense red color. Still young aromas with strong fruity and complex notes of jam, spices, tobacco and coffee. The structure is powerful and characterized by important tannins. On the palate the bouquet is soft and long. Enjoyable since now and good for at least 15 years.

  • 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
  • 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 concentrated color. The bouquet presents notes of cherry, plums and currant, tobacco and toasted aromas. The structure is characterized by important and soft tannins. On the palate the bouquet is soft and long. Enjoyable since now and good for at least 15 years.     

  • 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
  • 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

The color is very deep and intense. The aroma has young notes of cherry, plums and currant, with complex hints of spices, tobacco and leather. It has a big and important structure. On the palate is sweet and with a long finish. Drinkable since now till the next 15 years. 

  • 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
  • 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

The color is very deep and intense. The aroma has notes of  currant, spices, tobacco, vanilla, plums jam and dry flowers. It has a good structure with sweet and soft tannins; lonf finish. A wine that can be enjoyed in its youth but will improve greatly as it ages. 

  • 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
  • Seasonal Outcome A textbook example of a great vintage. The entire season presented optimal conditions for the vine, offering outstanding results for both early and later maturing varieties. Winter rainfall supplied sufficient water reserves that were useful to the plant over a summer that was hot but not torrid. Over a cool spring the vines developed balance that they maintained into the autumn. Light mid-summer rainfall helped stabilize the plant’s metabolism and develop ideal tannins and phenols, resulting in deeply colored wines. A proper variation between day and night temperatures allowed the grapes to develop intense varietal aromas and remain in perfect condition for harvest.
  • 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
  • Seasonal Outcome A particularly dry summer. The nearly torrid temperatures in late July through mid August had a great influence on the quality of the grapes, allowing for a more concentrated maturation than usual of the fruit, with the skins and the seeds more physiologically mature than the pulp. This factor would influence the entire phase of winemaking, calling for a reduced period of maceration and other steps to soften the tannins, such as increased pumping over and reduced fermentation temperatures, in order to avoid aggressive tannins. Ideal vintage conditions, especially for the later-maturing varieties.
TASTING

Deep ruby red color, coupled with aromatic hints of cedar and berries.  A racy and lively wine, robust but not aggressive, long and elegant on the finish.  Flavors of sweet tobacco, attributed to the Cabernet  Sauvignon, are one of the positive characteristics of this superb wine. 

  • 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
  • Seasonal Outcome Normal spring conditions. Light mid-summer rainfall allowed the grapes to mature well and withstand the dry but optimal conditions that followed in September.
TASTING

An intense color, with violet reflections.  A spicy bouquet with hints of hazelnut, coffee and buttery flavors.  Big structure, good tannins, though it still needs maturing.  Good acidity and a long finish.

  • 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
  • Seasonal Outcome Good spring conditions; a slight delay in growing season was recovered by early summer. Second half of harvest was disrupted by rainfall, requiring good organization and careful selection to preserve quality, though quantity was low.
TASTING

Intense color, with youthful reflections, hints of spice and liquorice.  With brief aeration, the wine shows pleasant jammy flavors.  Well structured, displaying soft tannins and great potential.

 

  • 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
  • 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

The varietal spices contribute great complexity to the rich Brunello and Cabernet characteristics, resulting in rare length and richness.  A wine that will handsomely reward the patience of lengthy bottle aging. 

  • 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
  • Seasonal Outcome Nice Spring, with both good temperatures and rainfall. Very hot and dry summer that caused some water stress. The rainfall in early September did not affect harvest.
TASTING

The varietal spices from the Syrah give to the already outstanding Brunello/Cabernet blend a very unique complexity.  Rare richness and length.

  • 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
  • Seasonal Outcome Although the summer was long and warm, a few showers prevented any drought problems, favoring a perfect maturation of the grape.
TASTING

Impressive concentration and great balance between the fruit of the different varieties and the underlying spices from the oak.  Lots of sweet tannins.  Rich but elegant.

  • 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
  • Seasonal Outcome Good rainfall in early summer prevented any water-stress from the hot summer and fall that followed. Perfect maturation with high sugar content and physiologically mature tannins.
TASTING

Dark color, fruity and spicy nose, very complex and rich taste.

  • 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
  • Seasonal Outcome Sufficient spring showers, a warm and sunny summer, followed by a dry autumn, permitting us to harvest at the ideal moment.
TASTING

Rare elegance: intriguing bouquet, combining the flavor of small berries with the characteristics of moderate age.  An elegant body, well balanced, with a lot of finesse.

  • 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
  • Seasonal Outcome Rainy, cool weather persisted through spring into early summer, but good weather returned for end of summer into harvest period. These unbalanced conditions brought a delay to the harvest, with uneven results.
TASTING

Rare elegance; intriguing bouquet (combination of small berries and the mature characteristics from aging.  The body might not be enormous, but it is very balanced, and bears much finesse. 

  • 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
  • Seasonal Outcome Ideal spring conditions were followed by a very hot summer, with a drought lasting through the harvest. As a result, the grapes were very concentrated, though in some cases with immature tannins. The wines bear great structure and body.

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