Fumaio

Toscana IGT

Fumaio

Uvas empleadas

Chardonnay y Sauvignon Blanc.

Método de producción

El mosto fermenta a una temperatura controlada (15-16ºC). Con el fin de preservar la frescura natural de este vino, se evita la fermentación maloláctica. Su embotellado durante los meses de invierno permite mantener un pequeño porcentaje de anhídrido carbónico, residuo de la fermentación alcohólica.

The winemaker comment

Se trata de un bello ejemplo de la interpretación que hace Banfi de los blancos frescos de la Toscana. La redondez de la Chardonnay se une al carácter de la Sauvignon para crear un vino inmediato de gran frescura. Ideal como aperitivo y acompañamiento para platos de pescado.

Anotaciones sobre añadas 2015

  • Fumaio
  • Denominación TOSCANA IGT
  • Uvas empleadas 50% Sauvignon blanc, 50% Chardonnay.
  • Método de producción

    The light load of the press made the grapes pumping very soft and reduced the portions of detrimental polyphenols passage in the must. Alcoholic fermentation in stainless steel vats took place at 14-16°C controlled temperature. No malolactic fermentation followed.

Especificaciones
  • brix 22
  • Alcohol 13,1%
  • ph 3,24
  • Extracto seco neto 23,5
  • Azúcar residual 3
  • Acidez total 6,5
  • Ácido málico 1,5
  • Acidez volátil 0,25
SO2 (MG/lt)
  • Total 125
  • Libre 41
  • The sufficient spring rainfall avoided any water stress during the hot summer months. The quite hot temperatures in July and August, together with a quite wide-range difference in temperature between night and day, favored the grapes maturation. This way, the white grapes could develop an excellent aromatic profile, while the reds could achieve a very good synthesis of polyphenols. September was sunny and dry, with warm temperatures that let complete the ripening of the grapes and yielded for most favorable conditions during the harvest.
TASTING

The color is light straw yellow. The aromas are fresh, intense and fruity, thanks to the notes of apple, pineapple, citrus and passion fruit. This wine shows an excellent volume on the mouth, a great balance, a wonderful and long finish.

  • Fumaio
  • Denominación IGT
  • Uvas empleadas 50% Sauvignon blanc 50% Chardonnay.
  • Método de producción

    The light load of the press made the grapes pumping very soft and reduced the portions of detrimental polyphenols passage in the must. Alcoholic fermentation in stainless steel vats took place at 14-16°C controlled temperature. No malolactic fermentation followed.

Especificaciones
  • brix 21
  • Alcohol 12,5%
  • ph 3,39
  • Extracto seco neto 20,17
  • Azúcar residual 3
  • Acidez total 5,8
  • Ácido málico 1,2
  • Acidez volátil 0,06
SO2 (MG/lt)
  • Total 120
  • Libre 43
  • The start of the growing season was slightly delayed, with abundant spring rainfall. Summer was marked by fresh and cooler temperatures, by far below the seasonal average ones, even so without reaching previous years’ levels. Meteoric events and temperatures delayed maturation by ten days.
TASTING

The wine shows a light straw yellow color. The bouquet presents very fresh, intense and concentrated varietal notes from Sauvignon, as tomato’s leaf and grapefruit, combined with varietal notes from Chardonnay’s pulp. The superb structure is vigorous, both well balanced and well supported by vivid acidity. The wine has got an extremely fresh and long finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Especificaciones
  • brix 21
  • Alcohol 11.6%
  • ph 3.29
  • Extracto seco neto 20.17
  • Azúcar residual 3
  • Acidez total 5.8
  • Ácido málico 1.2
  • Acidez volátil 0.06
SO2 (MG/lt)
  • Total 120
  • Libre 43
  • The growing cycle began in the usual time frame, with dry weather in April and May. June was marked by cooler temperatures and a lack of rainfall. 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.
TASTING

Pale straw yellow color. Fruity aromas with concentrated varietal notes of tomato leaf, pineapple, and a light scent of pear. In the mouth, an extremely vibrant acidity well supported by a solid and lasting structure. The finish is very persistent. 

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Especificaciones
  • brix 23
  • Alcohol 12.9%
  • ph 3.42
  • Extracto seco neto 22.1
  • Azúcar residual 3
  • Acidez total 6.3
  • Ácido málico 2
  • Acidez volátil 0.28
SO2 (MG/lt)
  • Total 122
  • Libre 45
  • 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

Pale straw yellow color. The bouquet is fresh and fruity with hints of citrus, apricot and tomato leaf. On the palate, vibrant acidity gives freshness and length, balanced with a solid and soft structure. Persistent finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Especificaciones
  • brix 21,6
  • Alcohol 12,1%
  • ph 3,8
  • Extracto seco neto 18,6
  • Azúcar residual 3
  • Acidez total 5,5
  • Ácido málico 1,75
  • Acidez volátil 0,25
SO2 (MG/lt)
  • Total 120
  • Libre 47
  • : The start of the growing season was slightly delayed, with abundant spring rainfall and temperatures in May and June well below the seasonal average. The weather was warm and dry from mid-June through August, when temperatures dropped again. Cool nights helped the development of aromatics and the synthesis of polyphenols in the grapes, enchancing the overall quality of the bouquet and the wine’s acidity. Scarce rainfall allowed for ideal harvest conditions.
TASTING

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of citrus, apricot, tomato leaf. On the palate it has a soft and powerful structure and, at the same time, well balanced by a vibrant acidity which gives freshness and length. Very persistent in the finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.

Especificaciones
  • brix 23
  • Alcohol 12,8%
  • ph 3,2
  • Extracto seco neto 19,5
  • Azúcar residual 3
  • Acidez total 5,7
  • Ácido málico 1,7
  • Acidez volátil 0,25
SO2 (MG/lt)
  • Total 115
  • Libre 45
  • The winter, with levels of precipitation above the seasonal average and quite mild temperatures, was followed by a very normal spring, in terms of both rainfalls and temperature. The months of May and June were marked by some rain, with pretty cool temperatures through mid July. The hail storm which took place in mid-August 15th struck only part of our vineyards, sparing our best quality grapes and resulting in only a slight decrease in production. Overall, each of the various growing phases of the vineyard took place slightly later than in previous years, including a two-week postponement of harvest to allow for optimal conditions.
TASTING

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of citrus, apricot, tomato leaf. On the palate it has a soft and powerful structure and, at the same time, well balanced by a lively vibrant acidity which gives freshness and length. Very persistent in the finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Especificaciones
  • brix 23
  • Alcohol 12,8%
  • ph 3.32
  • Extracto seco neto 21,53
  • Azúcar residual 1,52
  • Acidez total 5,6
  • Ácido málico 1,4
  • Acidez volátil 0,3
SO2 (MG/lt)
  • Total 120
  • Libre 41
  • The winter, with levels of precipitation above the seasonal average and quite mild temperatures, was followed by a very normal spring, in terms of both rainfalls and temperature. The months of May and June were marked by some rain, with pretty cool temperatures through mid July. The hail storm which took place in mid-August 15th struck only part of our vineyards, sparing our best quality grapes and resulting in only a slight decrease in production. Overall, each of the various growing phases of the vineyard took place slightly later than in previous years, including a two-week postponement of harvest to allow for optimal conditions.
TASTING

Light straw yellow color. The bouquet is fresh and extremely fruity, with hints of grapefruit, tomato leave and nettle, typical Sauvignon notes. On the palate it has a gentle structure and, at the same time, well balanced by a lively acidity. Very long aftertaste. 

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Especificaciones
  • brix 21,1
  • Alcohol 12,4%
  • ph 3.33
  • Extracto seco neto 19,45
  • Azúcar residual 0.6
  • Acidez total 5,3
  • Ácido málico 1,8
  • Acidez volátil 0,19
SO2 (MG/lt)
  • Total 118
  • Libre 45
  • Due to a mild winter, the season was precocious with an anticipated flowering. Heavy rain falls at the end of May and beginning of June enabled the filling of the water reserves in the soil and therefore avoided any negative consequences by the heat wave in mid-June. The harvest started about one week ahead of time and lasted even until mid October without any difficulties thanks to ideal weather conditions in the fall.
TASTING

Light straw/yellow color. The perfume is fresh and extremely fruity, with the typical Sauvignon notes such as grapefruit and passion fruit. On the palate it has a pleasant acidity, that it is strong and at the same time harmoniously linked to the excellent structure and softness of Chardonnay. The finish is very long. 

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Especificaciones
  • brix 22.5
  • Alcohol 12.6%
  • ph 3.39
  • Extracto seco neto 19.4
  • Azúcar residual 0.7
  • Acidez total 5.5
  • Ácido málico 2.05
  • Acidez volátil 0.26
SO2 (MG/lt)
  • Total 109
  • Libre 39
  • During the summer months the vines did not suffer any hydric stress thanks to the proper rainfalls in the spring. The high temperatures in July yielded for an extraordinary maturation. Then in August a right temperature range between day and night permitted a good harvest.
TASTING

Light straw/yellow color. The perfume is fruity and fresh with notes of tomato leaves and passion fruit, in respect of the typical varietals aromas of Sauvignon Blanc. On the palate has a pleasant acidity, that it is strong and at the same time harmoniously linked to the excellent structure of Chardonnay. The finish is quite long. 

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days . Malolactic: No. 

Especificaciones
  • brix 22.5
  • Alcohol 12.5%
  • ph 3.4
  • Extracto seco neto 21.9
  • Azúcar residual 0.9
  • Acidez total 6.5
  • Ácido málico 2.14
  • Acidez volátil 0.19
SO2 (MG/lt)
  • Total 105
  • Libre 38
  • The regular seasonal conditions during spring were marked by a hailstorm that reduced the production. The moderate temperatures in summer with a fresh August permitted to the vines not to suffer any hydric stress. The warm and sunny September allowed for a good harvesting.
TASTING

Light straw/yellow color. The aroma is intense but also extremely fresh and delicate. In evidence the typical varietals notes of Sauvignon Blanc such as the tomato leaves and the grape-fruit. Superb structure with good acidity thanks to the Chardonnay. Excellent fresh and long finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Especificaciones
  • brix 22.5
  • Alcohol 12.7%
  • ph 3.37
  • Extracto seco neto 19.3
  • Azúcar residual 4.2
  • Acidez total 5.4
  • Ácido málico 1.96
  • Acidez volátil 0.2
SO2 (MG/lt)
  • Total 102
  • Libre 36
  • 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

The wine has a light straw/yellow color. Fruity bouquet with notes of tomato leaves, pear and passion fruit. It has a good acidity, well balanced and expressing a good structure with a long finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  14-16 degrees centigrade. Length: 13-16 days. Malolactic: No.  

Especificaciones
  • brix 21.5
  • Alcohol 12%
  • ph 3.44
  • Extracto seco neto 19.9
  • Acidez total 5.4
  • Ácido málico 1.84
  • Acidez volátil 0.22
SO2 (MG/lt)
  • Total 102
  • Libre 36
  • 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

The wine has a light straw/yellow color with a fresh,  gentle and intense bouquet. Fruity, with notes of apple, pine-apple, citrus and passion fruit. It has a good acidity and expresses a good structure.  It has a good balance with a long finish.

 

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 13-16 days. Malolactic: No. 

Especificaciones
  • brix 21.5
  • Alcohol 12.1%
  • ph 3.3
  • Extracto seco neto 21.1
  • Acidez total 5.9
  • Ácido málico 1.6
  • Acidez volátil 0.26
SO2 (MG/lt)
  • Total 98
  • Libre 33
  • 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. Optimal harvest conditions.
TASTING

The wine has a light straw color with a very fresh but intense and complex bouquet. On the palate the wine gives  initially hints of white fruit, then it opens  with notes of pear, banana, lime, grapefruit and peach. It has a good acidity but it also expresses a smooth structure , chewy and buttery.   It has a good balance with a long finish.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 14 days. Malolactic: No.  

Especificaciones
  • brix 21.7
  • Alcohol 12.6%
  • ph 3.44
  • Extracto seco neto 20.9
  • Acidez total 5.5
  • Ácido málico 1.96
  • Acidez volátil 0.24
SO2 (MG/lt)
  • Total 85
  • Libre 23
  • The year was characterized by the right amount of winter rainfall and good spring temperatures. Up until August the weather was normal, giving the vine balanced vegetative and fruit development. Subsequently, in late August, unusually high temperatures brought on an acceleration of maturation and increased concentration of sugars. For these reasons, harvest began early and rapidly, allowing us to preserve an aromatic profile that is intensely varietal and distinctly fruity.
TASTING

Fresh scents of green fruit (green apple, pineapple) express the varietal characteristics of our Chardonnay.  These emerge in perfect harmony with notes of grapefruit and eucalyptus from the Sauvignon Blanc, confirming the harmony of a successful marriage!  The light, straw color born of a freshness and persistency on the palate expresses a long and pleasant flavor sensation.

  • Fumaio
  • Uvas empleadas 50% Sauvignon Blanc, 50% Chardonnay
  • Método de producción

    Method:  In temperature-controlled stainless steel tanks. Temperature:  16-20 degrees centigrade. Length: 14 days. Malolactic: No.  

Especificaciones
  • brix 21.7
  • Alcohol 12%
  • ph 3.33
  • Extracto seco neto 21.3
  • Acidez total 5.8
  • Ácido málico 1.70
  • Acidez volátil 0.22
SO2 (MG/lt)
  • Total 83
  • Libre 34
  • A slightly early start to spring growth, followed by sufficient rainfall in the second half of June to create good water reserves in the soil. Overall summer temperatures were lower than usual, with a shorter period of intense heat. This combination of a cool season, good sun exposure, and availability of water allowed for an optimal maturation without any stress. The harvest period was not disrupted by rainfall.
TASTING

The light straw color betrays complex fruity aromas surrounded by an extremely subtle spicy touch.  The wine’s freshness reveals itself to be forward and persistent on the palate, expressing itself with long flavor.

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