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 2011

  • 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
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
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
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
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
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
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
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
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
  • 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
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
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
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
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
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
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
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
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
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

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