SummuS

Toscana IGT

Supertuscanos

SummuS

Área de producción

Viñedos en propiedad en la zona de las colinas de la vertiente sur del municipio de Montalcino. Altitud: Sangiovese: 250 metros sobre el nivel del mar; Cabernet Sauvignon: 130 metros sobre el nivel del mar, Syrah: 120 metros sobre el nivel del mar. Disposición: colina

Uvas empleadas

Sangiovese (clones procedentes de una selección interna) (40%), Cabernet Sauvignon (35%), Syrah (25%).

Método de producción

Elaborado únicamente en las mejores cosechas. Las tres variedades se vinifican por separado en cubas combinadas de acero y madera Horizon a una temperatura controlada, con maceraciones que varían entre 10 y 18 días. Tras la fermentación alcohólica, los vinos procedentes de cada una de las variedades se trasvasan a las barricas, donde permanecerán por separado durante 12 meses. A continuación, se procede a la mezcla, que continúa su maduración en barriles durante otros 8-10 meses. Tras este proceso, se produce un afinamiento en botella de 6 meses.

The winemaker comment

El territorio de Montalcino y la cepa Toscana por excelencia, la Sangiovese, que unida al Cabernet Sauvignon y a la Syrah dan vida a un súper-toscano de estructura y carácter muy especiales. Elaborado únicamente en las mejores cosechas, se trata de uno de los mejores ejemplos de la capacidad de Banfi para conjugar su impulso innovador con una sabia tradición.

Premios 2012

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

Anotaciones sobre añadas 2013

  • SUMMUS
  • Denominación TOSCANA IGT
  • Uvas empleadas 40% Sangiovese (Banfi clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Método de producción

    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).

Especificaciones
  • brix 25,4
  • Alcohol 14%
  • ph 3,55
  • Extracto seco neto 33
  • Azúcar residual 1,5
  • Intensidad del color 1,18
  • Acidez total 5,2
  • Ácido málico 0,01
  • Acidez volátil 0,64
SO2 (MG/lt)
  • Total 112
  • Libre 38
  • 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
  • Denominación TOSCANA IGT
  • Uvas empleadas 40% Sangiovese (Banfi clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Método de producción

    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).

Especificaciones
  • brix 25,3
  • Alcohol 14%
  • ph 3,6
  • Extracto seco neto 33
  • Azúcar residual 1,4
  • Intensidad del color 1,2
  • Acidez total 5,2
  • Ácido málico 0,01
  • Acidez volátil 0,7
SO2 (MG/lt)
  • Total 110
  • Libre 37
  • 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
  • Denominación Toscana IGT
  • Uvas empleadas 40% Sangiovese (clonal selection), 35% Cabernet Sauvignon, 25% Syrah
  • Método de producción

    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                  

Especificaciones
  • brix 26,5
  • Alcohol 15%
  • ph 3,6
  • Extracto seco neto 32,2
  • Azúcar residual 1,4
  • Intensidad del color 1,2
  • Acidez total 5,2
  • Ácido málico 0,01
  • Acidez volátil 0,7
SO2 (MG/lt)
  • Total 108
  • Libre 36
  • 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
  • Denominación Tuscana IGT
  • Uvas empleadas 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 25
  • Alcohol 14.3%
  • ph 3.6
  • Extracto seco neto 32.1
  • Azúcar residual 1.5
  • Intensidad del color 1.2
  • Acidez total 5.1
  • Ácido málico 0.01
  • Acidez volátil 0.6
SO2 (MG/lt)
  • Total 110
  • Libre 38
  • 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
  • Denominación Toscana IGT
  • Uvas empleadas 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Método de producción

    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.  

Especificaciones
  • brix 25
  • Alcohol 14.3%
  • ph 3.6
  • Extracto seco neto 32
  • Azúcar residual 1.5
  • Intensidad del color 1.2
  • Acidez total 5.1
  • Ácido málico 0.01
  • Acidez volátil 0.5
SO2 (MG/lt)
  • Total 109
  • Libre 37
  • 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
  • Denominación Toscana IGT
  • Uvas empleadas 25% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 35% Syrah
  • Método de producción

    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. 

Especificaciones
  • brix 25,6
  • Alcohol 14,8%
  • ph 3.7
  • Extracto seco neto 32,5
  • Azúcar residual 1,5
  • Intensidad del color 1.7
  • Acidez total 4,7
  • Ácido málico 0,01
  • Acidez volátil 0,6
SO2 (MG/lt)
  • Total 105
  • Libre 38
  • 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
  • Denominación Toscana IGT
  • Uvas empleadas 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 24,8
  • Alcohol 14,9%
  • ph 3.63
  • Extracto seco neto 32,5
  • Azúcar residual 1,1
  • Intensidad del color 1.17
  • Acidez total 4,74
  • Ácido málico 4,74
  • Acidez volátil 0,56
SO2 (MG/lt)
  • Total 74
  • Libre 35
  • 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
  • Uvas empleadas 40% Sangiovese (Banfi clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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. 

Especificaciones
  • brix 24,7
  • Alcohol 14,14%
  • ph 3.65
  • Extracto seco neto 30,60
  • Azúcar residual 0.9
  • Intensidad del color 1.216
  • Acidez total 4,78
  • Ácido málico 0,01
  • Acidez volátil 0,55
SO2 (MG/lt)
  • Total 100
  • Libre 31
  • 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
  • Uvas empleadas 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 24
  • Alcohol 13.5%
  • ph 3.57
  • Extracto seco neto 34.66
  • Azúcar residual 0.9
  • Intensidad del color 1.470
  • Acidez total 5.5
  • Ácido málico 0.01
  • Acidez volátil 0.55
SO2 (MG/lt)
  • Total 108
  • Libre 33
  • 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
  • Uvas empleadas 40% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 24.2
  • Alcohol 13.3%
  • ph 3.62
  • Extracto seco neto 33.0
  • Azúcar residual 0.8
  • Intensidad del color 1.226
  • Acidez total 5.22
  • Ácido málico 0.00
  • Acidez volátil 0.61
SO2 (MG/lt)
  • Total 100
  • Libre 30
  • 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
  • Uvas empleadas 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 24.2
  • Alcohol 13.0%
  • ph 3.85
  • Extracto seco neto 32.6
  • Azúcar residual 1
  • Intensidad del color 1750
  • Acidez total 5.0
  • Ácido málico 0.01
  • Acidez volátil 0.6
SO2 (MG/lt)
  • Total 95
  • Libre 29
  • 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
  • Uvas empleadas 45% Sangiovese (from clonal selection), 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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. 

Especificaciones
  • brix 23.6
  • Alcohol 13%
  • ph 3.49
  • Extracto seco neto 30
  • Intensidad del color 1150
  • Acidez total 5.8
  • Ácido málico 0.01
  • Acidez volátil 0.67
SO2 (MG/lt)
  • Total 95
  • Libre 29
  • 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
  • Uvas empleadas 40% Brunello, 40% Cabernet Sauvignon, 20% Syrah
  • Método de producción

    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.   

Especificaciones
  • brix 23.7
  • Alcohol 13.68%
  • ph 3.55
  • Extracto seco neto 32.4
  • Intensidad del color 1100
  • Acidez total 5.7
  • Ácido málico 0.04
  • Acidez volátil 0.46
SO2 (MG/lt)
  • Total 100
  • Libre 30
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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. 

     

Especificaciones
  • brix 23.4
  • Alcohol 13.2%
  • ph 3.48
  • Extracto seco neto 30.8
  • Intensidad del color 1107
  • Acidez total 5.6
  • Ácido málico 0.07
  • Acidez volátil 0.63
SO2 (MG/lt)
  • Total 97
  • Libre 27
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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).

Especificaciones
  • brix 23.6
  • Alcohol 13.3%
  • ph 3.65
  • Extracto seco neto 30.2
  • Intensidad del color 1101
  • Acidez total 5.6
  • Acidez volátil 0.60
SO2 (MG/lt)
  • Total 102
  • Libre 30
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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) 

Especificaciones
  • brix 23.5
  • Alcohol 13.2%
  • ph 3.64
  • Extracto seco neto 30.1
  • Intensidad del color 1052
  • Acidez total 5.3
  • Acidez volátil 0.65
SO2 (MG/lt)
  • Total 98
  • Libre 32
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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) 

Especificaciones
  • brix 23.1
  • Alcohol 13.0%
  • ph 3.43
  • Extracto seco neto 28.5
  • Intensidad del color 972
  • Acidez total 5.3
  • Acidez volátil 0.58
SO2 (MG/lt)
  • Total 87
  • Libre 25
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 23.1
  • Alcohol 13.0%
  • ph 3.58
  • Extracto seco neto 29.4
  • Intensidad del color 860
  • Acidez total 5.2
  • Acidez volátil 0.54
SO2 (MG/lt)
  • Total 95
  • Libre 28
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 23.4
  • Alcohol 13.2%
  • ph 3.61
  • Extracto seco neto 29.0
  • Intensidad del color 1024
  • Acidez total 4.9
  • Ácido málico 0.05
  • Acidez volátil 0.58
SO2 (MG/lt)
  • Total 83
  • Libre 29
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 22.9
  • Alcohol 12.9%
  • ph 3.52
  • Extracto seco neto 27.4
  • Intensidad del color 627
  • Acidez total 4.9
  • Acidez volátil 0.61
SO2 (MG/lt)
  • Total 90
  • Libre 20
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Syrah
  • Método de producción

    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.

Especificaciones
  • brix 22.8
  • Alcohol 12.8%
  • ph 3.53
  • Extracto seco neto 29.4
  • Intensidad del color 546
  • Acidez total 4.8
  • Acidez volátil 0.54
SO2 (MG/lt)
  • Total 81
  • Libre 29
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Método de producción

    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.

Especificaciones
  • brix 22.5
  • Alcohol 12.7%
  • ph 3.41
  • Extracto seco neto 25.9
  • Intensidad del color 590
  • Acidez total 5.1
  • Acidez volátil 0.46
SO2 (MG/lt)
  • Total 45
  • Libre 9
  • 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
  • Uvas empleadas 45% Brunello, 40% Cabernet Sauvignon, 15% Pinot Noir
  • Método de producción

    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. 

Especificaciones
  • brix 23
  • Alcohol 12.8%
  • ph 3.36
  • Extracto seco neto 26.5
  • Intensidad del color 734
  • Acidez total 5.3
  • Acidez volátil 0.41
SO2 (MG/lt)
  • Total 57
  • Libre 10
  • 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.

PRIVACY POLICY

Banfi S.r.l. places fundamental importance on your personal privacy. Banfi S.r.l. takes all steps to protect the personal information of the users. Optimal service is possible when we can assure that the user is aware of and understands the norms and criteria adopted for our privacy policy. The criteria used by Banfi S.r.l. regarding personal information are as follows:
 
Why personal information is collected?
Banfi S.r.l. gathers and uses personal information of the users to guarantee optimal service and to facilitate access to a broad range of products and services. Furthermore, the personal information is used to keep every user updated on new offerings and other information that Banfi S.r.l. believe may be useful to the user. Furthermore, personal information could be used to contact the user to invite the user to participate in eventual market research that allows us to both evaluate the level of user satisfaction and to develop superior products.
 
How personal information is collected
Information about our users is collected in different ways. For example, information that can be used to contact the user can be requested when that person writes to Banfi S.r.l., telephones to ask about a service, or participates in an online poll. Furthermore, when a person subscribes to the internet service of Banfi S.r.l. or to the mailing list, they provide information that is then collected and filed within a secure database.
 
When personal information is revealed
It can become necessary to reveal personal data of the client by law or in the course of legal proceedings or other situations in the public interest.
 
How personal information is protected
Banfi S.r.l. protects the security of information sent by people using physical, electronic and managerial methods. Banfi S.r.l. invites its users to take the necessary steps to protect their personal data on the Internet. Banfi S.r.l. suggests that users often change their password, using a combination of letters and numbers, and relying solely on secure browsers.

Access to personal information
The user can, at any time, access information regarding themselves. To review and update personal information that Banfi S.r.l. has gathered, please contact banfi@banfi.it.
 
Collection of personal information
It is possible to navigate the websites of Banfi S.r.l. anonymously. In any case, the browser automatically comunicates the type of computer and operating system used.

Like many other websites, Banfi S.r.l. uses "cookie" technology. The first time a user connects to the site, their cookies identify the browser with a random and unique number. The cookies used do not reveal any information of a personal nature to the user, including first names that could be used to welcome the user on their next visit. The cookies help us understand what part of the website the users visit more frequently, which are the paths used by the clients, and how long they remain connected. The cookies are used to study the traffic patterns of the Banfi S.r.l. websites in order to improve their functionality.