Wine and cheese represent a perfect combination of Italy's most typical specialities, exported abroad as a symbol of our country's gastronomic excellence and protagonists of tastings. Wine and cheese pairing must be shrewd and careful because, given the huge variety of both products, it is easier to make mistakes.

So, what wine to pair with a cheese board? Are there any rules on how to pair cheese with wine? Rather than rules, it is appropriate to speak of criteria for matching wine and cheese:

• for example, you can choose to follow a combination by territorialityi.e. accompanying typical cheeses from a region with the best wines from the same area;

• Alternatively, you can opt for the combination by contrastbased on the balance between savouriness, fatness and sweetness of both wine and cheese;

• or the combination for harmonybased on the combination of the ripeness or hardness of the cheese with the structure of the wine.

How to pair cheese with wine starting with the type of cheese

First of all, it is essential to know distinguishing different types of cheeses. It is not only the origin of the milk (cow's, goat's or sheep's milk) and the method of processing that give cheeses their characteristic taste, but also the consistency of the cheese itself, which can therefore be a factor to be taken into consideration for a correct pairing of wine and cheese. Here, then, is a cataloguing cheeses according to their type.

Soft cheeses

Soft cheeses, such as Squacquerone, the Crescenza, I Stracchino or the Gorgonzolausually very creamy, go very well with the medium-structure white wines. If the flavour of the cheese is more intense, one can also consider pairing it with wines aged in wood, which are more structured and full-bodied with a strong aromatic charge.

Semi-hard cheeses

Even for semi-hard cheeses, such as Asiago, the Emmental or the Tuscan Pecorino, a medium-structure white wine is the ideal accompaniment. If the seasoning is slightly more advanced, even a light red can be an excellent choice to enhance the taste and persistence of the cheese.

Matured cheeses

The longer the maturation of the cheese, the more intense the matching wine should be. For cheeses with a long maturation period, such as Grana or Parmesan cheese, a full-bodied red wine that can harmonise with the persistence and savouriness of mature cheeses. 

Pasta filata cheeses

The category of pasta filata cheeses, typical mainly of central and southern Italy, includes both Mozzarella and Ricotta which Provoloni, Caciocavalli e CaciotteConsequently, it is difficult to give an unambiguous indication on how to pair these cheeses with wine.

A useful suggestion is to rely on the territorial criterion and thus choose fresh white wines and savoury Campania in combination with ricotta and buffalo mozzarella or Tuscan white wines such as Vermentino in combination with Caciotta della Lunigiana. 

Flowered rind cheeses

For flowered rind cheeses, the choice of wine is very wide: Brie e Camembert are accompanied by medium-structure white and red wines such as those produced with the Sangiovese. The red wines from the Sangiovese variety, in fact, characterised by a precious and elegant bouquet, in which the fresh notes of flowers and fruit blend with the more intense ones of liquorice and tobacco, create a perfect harmony of flavours with the flowery rind cheeses with their strong and varied tastes. The creaminess of these cheeses is enhanced by the well-balanced and persistent structure of a Brunello di Montalcino or a Rosso di Montalcino.

Blue cheeses

The combination of wine and blue cheeses, also known as 'blue cheeses', is one of the most complicated, since cheeses such as Gorgonzola or the RoquefortThey have a strong and pungent character, which can often compete with that of wine. Moreover, in tastings blue cheeses are often accompanied by jams e preserves. One must therefore take the whole course into account when considering how to pair cheese with wine. Preference is given to dessert winesvery liqueur-like, or wood-aged aromatic white wineswhich, with their intense and heady bouquet, accompany the lingering taste of blue cheeses.

The best Banfi wines to pair with cheese

The food pairings are the result of a judicious and careful choice, aimed at balancing flavours, persistence and body so as to surprise the palate with combinations that enhance both wine and cheese. Among the Banfi wineshere are some of the most recommended ones to accompany cheeses.

Banfi red wines

The Chianti Classico DOCGa red wine of excellence made from the best varieties of the Chianti area, expresses the best of its typically Tuscan character when it accompanies cheeses with which it shares territoriality and character, such as the Tuscan Pecorino PDO. The savoury taste and velvety texture of Chianti enhance the intense aroma of this sheep's milk cheese.

Continuing with excellence, for a perfect wine and cheese pairing, the one between the Rosso di Montalcino and the Parmesan aged over 24 months. The broad structure of this red wine, at the same time complex and well-balanced, the result of the great varietal expression of Sangiovese, is ideal for accompanying the savouriness of long-ripened Parmigiano and the intensity of its character.

With a Even more mature Parmesanbeyond 36 months, a combination with the Brunello di Montalcino, one of Banfi's most appreciated excellences in the world, born from fine Sangiovese varieties and the result of decades of study and technological innovation. The rich structure of Brunello and its great olfactory potential create with the savoury taste of this cheese a rich and decisive combination, highly classy, ideal for sophisticated aperitifs.

Banfi white wines

The Fontanelle accompanies pasta filata cheeses such as Burrata, caressing the palate with a soft harmony. The fruity aromas typical of Chardonnay enhance the sweet taste of the Burratawhile the lingering finish with notes of vanilla perfectly matches the tender heart of this cheese.

The San Angelo Pinot Grigiorich in aromas, it is a wine to be paired with cheeses with equally rich aromas, such as those goats. In addition, the good acidity and savouriness of this wine nicely balances the creaminess of the Robiola or the Goat's milk cheese.

Raisin and sparkling wines

As mentioned above, the blue cheeseswith their kaleidoscope of scents and flavours need a wine that can stand up to the explosion of olfactory and taste sensations. In such cases there is nothing better than the Florus, 100% Moscadello di Montalcino, which stands out for its extreme variety of aromas and fragrances.

Finally, sparkling wines such as Tener Extra Dry are accompanied by the medium and long matured cheeseseither as an appetiser or as the final course of a rich meal. The bubbles create an intriguing contrast to the savouriness of cheeses such as the Grana or the Parmesan cheeseIt also helps to degrease the palate, while freshness is balanced by savouriness.

Un’enoteca non è un semplice negozio di vini: scopri su banfi.it come si definisce e come riconoscerne una.

Enoteca: meaning, history and curiosity

The world of wine is articulated and complex: the professional figures that revolve around its production and distribution are many, just as there are many places related to this product. In this respect, one of the most interesting, apart from the wine cellar, is certainly the wine shop, i.e. the place where bottles of wine and sparkling wines are stored and displayed for sale or for consumption on site during possible tasting events.
In this in-depth look at some curiosities related to wine shops, such as why they are called what they are, what is sold in a wine shop or what people working in a wine shop call themselves.

Etymology of enoteca

To answer the first question, what does enoteca mean and why is it called enoteca, it is necessary to start with the origin of the word. The etymology of 'enoteca' derives from the union of two words of Greek origin: 'eno' - from the Greek oinos ('wine') - and 'teca' - from the Greek theke ('closet' or 'deposit'). The word 'enoteca' therefore means 'storeroom or wine depot'.
However, although the etymology of 'enoteca' refers only to storage, in the Italian language it also indicates the place where bottles are displayed for sale and for tasting.

What is sold in wine shops?

As mentioned above, wine shops often organise tastings of the wines sold accompanied by typical local products, thus contributing to what is known as food and wine tourism. At wine shops, wine connoisseurs have the opportunity to:

• discovering curiosities about production methods;
• receive information on selected grape varieties and grapes;
• tasting different types of wine, often accompanied by typical products;
• purchase products.

The most renowned wine shops are also often run by or in collaboration with wineries and winemakers. This is the case, for example, of the Enoteca Banfi in Montalcino where the wines produced in our cellars are stored, displayed and sold. Not only wines and sparkling wines, but also condiments, oil and local gastronomic and craft products, including local pecorino cheese and Tuscan raw ham, which can also be tasted at the wine bar.

In addition to wine tastings, visiting the Enoteca Banfi is a true immersion in the world of wine and wine-making traditions of the past. The rustic and elegant ambience, with fine wooden furniture and original barrels, is reminiscent of the Tuscan wine shops of yesteryear. The wine shop itself is located behind the vaults of the impressive Banfi Castle in Poggio alle Mura, a beautifully preserved medieval fortress set like a jewel in the small village of Poggio alle Mura.

When did the first wine shops date back to?

The oldest wine shops date back to the 15th century and some are even mentioned in the works of Torquato Tasso and Ludovico Ariosto. Even then they were places of welcome and hospitality, where the pleasure of good wine was mixed with that of food.

What do you call someone who works in a wine shop?

Among the various professional figures working in the wine sector, it is not easy to identify specifically who the person working in a wine shop is or what his or her name is. This is because the wine shop is a complex system, embracing the experience of storing, selling and tasting wine.

In most cases, a sommelier is present at the wine shop to select the most suitable wines for tasting in terms of quality and characteristics and to provide advice and suggestions to consumers.

Banfi, da sempre pioniere della sostenibilità e promotore di iniziative concrete per la valorizzazione del territorio, vanta tra le sue certifications also the prestigious Equalitas Certification, il prestigioso riconoscimento internazionale per le aziende che hanno fatto della responsabilità sociale e ambientale, della trasparenza e dell’eticità i punti cardine della loro strategia.

Che cos’è la Certificazione Equalitas?

La Equalitas Certification, issued by CSQA, was created in 2015 on the initiative of Federdoc and Unione Italiana Vini and represents an authentic symbol of business excellence in the wine sector e la ferma volontà di tutti gli appartenenti al settore di definire un alto standard di sustainability che interessi ogni aspetto della filiera produttiva, dalla tracciabilità delle materie prime fino all’imbottigliamento.

These standards apply to both companies, which can receive the Equalitas Sustainable Organisation Certificationand individual products, which can bear the Equalitas Sustainable Product Certification.

Over time, Banfi has achieved both of these goals, adding to its roster of certifications that of sustainable organisation in 2021 and that of Brunello family products in 2022.

The three pillars of Equalitas certification

Il raggiungimento degli standard di sostenibilità Equalitas per le aziende certificate nel settore vinicolo si basa su three fundamental pillars (sostenibilità economica, sociale e ambientale), oltre che su una serie di indicazioni e buone pratiche che riguardano l’intera filiera produttiva, dalla gestione del suolo e del vigneto (for good agricultural practices), a quella dell’imbottigliamento e della sanificazione delle attrezzature (cellar), alla comunicazione continua e documentata dei piani strategici aziendali e dai Bilanci di Sostenibilità (good communication practices).

Banfi per la formazione e la sostenibilità economica

Uno dei pilastri fondamentali su cui si basa la Certificazione Equalitas è quello della gestione socioeconomica dell’aziendawhich refers not only to good economic practices, but also to the constant training dei lavoratori, all’integrazione con il territorio e la comunità locale.

È proprio in quest’ottica che Banfi ha creato anche la Sanguis Jovis – Alta Scuola del Sangiovese. L’istituzione rappresenta uno dei percorsi più originali e innovativi del settore, con lo scopo di innovare la cultura dei professionisti del vino e di proiettarla verso un futuro globalizzato, sempre nel rispetto e nella valorizzazione di un territorio, quello del Sangiovese, che vanta una tradizione antica.

Banfi per la sostenibilità ambientale

Da sempre Banfi abbraccia una gestione aziendale di profonda comprensione, convivenza e armonia con il territorio che la circonda, attraverso l’uso razionale delle risorse e la cura dell’ambiente in ogni fase della filiera produttiva, dalla raccolta dell’uva fino alla creazione di nuove bottiglie leggere che consentono di risparmiare sulle materie prime.

Per quanto concerne la Certificazione Equalitas, il pilastro della sostenibilità ambientale prende in considerazione tre diversi fattori: la carbon footprint, la water footprint e la biodiversità.

Carbon footprint

La carbon footprint, ossia l’impatto ambientale in termini di emissioni di gas serra provocate da un’azienda e dalla produzione di un prodotto, rappresenta per Banfi il fiore all’occhiello della sua strategia di sostenibilità.

Fin dagli anni Novanta, infatti, l’azienda ha promosso low environmental impact cultivation programmes, riducendo al minimo l’utilizzo di agenti chimici e di prodotti aggressivi per l’ambiente. In parallelo, abbiamo portato avanti un progetto di forest revitalisation che circondano la tenuta, piantando varietà locali, tra cui i cipressi, particolarmente adatti per aumentare la produzione di ossigeno e l’assorbimento di anidride carbonica.

Water footprint

Nel corso degli anni, grazie alla profonda conoscenza di un territorio così ricco e variegato come quello delle colline che circondano Poggio alle Mura, i nostri esperti hanno elaborato un irrigation system which led to a risparmio d’acqua pari a circa l’80%. Through a system of localised variable rate irrigation e tenendo conto della variabilità geologica, climatica e pedologica dei suoli coltivati, abbiamo ridotto al minimo il prelievo delle acque dai fiumi Orcia e Ombrone, naturali fonti di approvvigionamento della tenuta.

Biodiversità

L’impegno per la sostenibilità ambientale promosso da Banfi e attestato dalla Certificazione Equalitas riguarda anche la biodiversità. La ricca e variegata fauna naturale, in particolar modo quella di cinghiali, fagiani e cervi, vive in armonia nei campi, naturali e seminati, presenti nelle vicinanze della nostra azienda vinicola. Curiamo inoltre anche l’allevamento di un piccolo gruppo di asinelli dell’Amiataa local breed threatened with extinction.

Equalitas certification of sustainable products: our wines

I traguardi ottenuti da Banfi nella sfera della sostenibilità non riguardano solo gli standard aziendali ma abbracciano anche un’ampia rosa di products, diventati fiore all’occhiello della nostra produzione vinicola di altissima qualità e sostenibile. Uno dei nostri vini più pregiati e storici, il Poggio all’oro 2016 è stato il primo Brunello di Montalcino a ottenere la Equalitas Sustainable Product Certification nell’ottobre 2022, seguito poi dal Poggio alle Mura 2018, from 2018 Marrucheto Vineyard and from the Poggio alle Mura Riserva 2017, che possono vantare la prestigiosa Certificazione Equalitas – Prodotti Sostenibili.

A poco più di un anno di distanza dall’ottenimento della certificazione Equalitas da parte di Banfi Società Agricola srl, uno dei vini più pregiati e storici dell’azienda, il Brunello di Montalcino Riserva Poggio all’Oro Banfi 2016, è il primo Brunello a raggiungere il traguardo della Equalitas Sustainable Product Certification.

Ecco come funziona la Certificazione Equalitas e quali sono le caratteristiche del Brunello di Montalcino Poggio all’Oro Riserva.

Equalitas Sustainable Product Certification: what is it?

La certificazione, rilasciata da CSQA, assicura la conformità dei vini ai requisiti previsti dallo Equalitas standards, garantendone la tracciabilità, dalla materia prima fino all’imbottigliamento.

La gestione e il controllo sull’intero processo produttivo avvengono mediante l’individuazione e la verifica delle buone pratiche agricole dei vigneti da cui proviene l’uva, al controllo delle buone pratiche in cantina e in fase di imbottigliamento.

Poggio all’Oro Banfi e Certificazione Equitas

The achievement in October 2022 represents a very important and immensely valuable milestone for Banfi. Pioneer of the Sustainability, uno dei suoi valori fondanti ed elemento autentico ed emblematico della propria storia, Banfi ha un percorso che nasce da molto lontano ed il cui presupposto si trova nell’armonia tra il territory, le persone, l’ambiente e la qualità delle proprie produzioni. Il cammino intrapreso fin dalla propria foundation si è evoluto negli anni, seguendo la crescente richiesta di qualità e sicurezza del mondo enologico.

Un obiettivo conquistato, quest’anno, con la Certificazione Equalitas di Prodotto Sostenibile che si inserisce, però, nel più ampio programma di azioni e obiettivi del Piano Strategico di Sostenibilità, che indirizza le scelte aziendali e che trova rappresentazione nel Bilancio di Sostenibilità.

As with the Equalitas - Sustainable Organizations standard, the Equalitas - Sustainable Products standard also analyzes different areas, in all stages of production, starting from the company management system integrated with sustainability, in order to ensure product quality.

Tre sono, poi, gli indicatori di sostenibilità ambientale che vengono presi in osservazione:

• Brunello carbon footprinti.e. greenhouse gas emissions;
• the water footprint, ossia la mappatura della gestione dell’acqua;
• to finish with the biodiversità, misurata nell’acqua, nell’aria e nel suolo con il metodo Biodiversity Friend. 

Another area taken into consideration is that of socio-economic good practices which refers to workers, training, relations with the territory and the local community as well as economic practices.

Also the good communication practices, con una politica di comunicazione veritiera e documentata, ed il Bilancio di Sostenibilità, rientrano tra quegli aspetti analizzati.

Soil, fertility and irrigation management, as well as plant, defense and harvest management are the parameters examined in vineyard management for good agricultural practices.

Good winery, bottling and conditioning practicesrefer to aspects of harvesting, winemaking and bottling, cleaning and sanitizing rooms and equipment, packaging and waste and wastewater.

The shortlist of Equalitas Sustainable Product Certifications achieved by the wines produced by Banfi è, però, più ampia ed abbraccia la famiglia dei Brunello quasi al completo. Infatti, sia il Poggio alle Mura that the Vigna Marruchetoboth vintage 2018, and the Poggio alle Mura Riserva 2017 obtained the same certification.

What should tasting glasses look like? Here's how to find the right glass for each type of wine tasting.

Wine tasting glasses: types and how to choose them

Wine tasting is a multi-sensory experience that involves sight, smell and taste and guides them to discover the many facets of wines. It is an experience that, to be performed at its best, is marked by certain rules. One of the most important of these concerns wine-tasting glasses.
Just as cellar masters use special tools and machinery to enhance the qualities of the grapes and turn them into fine wines, so those who are about to taste such wines must do so with the right tools. But what are the most suitable wine glasses to use for a tasting?

Wine-tasting glasses: the materials

Wine-tasting glasses, also called 'tasting glasses', can be different in shape and capacity but are united by the material from which they are made: a glass of excellent transparency. This material makes it possible to appreciate the colour, clarity and body of the wine on visual inspection, the first step in tasting.

Glass is one of the oldest materials worked by man: the exhibits at the Poggio alle Mura Museum of the Bottle and Glass show the evolution of production techniques for this material and man's progressive specialisation in its manufacture.
In the case of the production of wine tasting glasses, crystal is very often used, a special type of glass characterised by its transparency, which is ideal for the visual examination of wine.
The shapes can be many and vary depending on the type of wine chosen for tasting.

Tasting glasses for red wine

Tasting glasses for red wine should be chosen according to the body, complexity and aromas of the wine. The types that best enhance classic red wines of medium structure are the ballon glass, while for aged red wines, Burgundy or Barbaresque are preferred.

Ballon

The ballon is characterised by its rounded, pot-bellied shape, suitable for releasing the intensity of the bouquet of aromas that characterises young, aromatic red wines. In addition, the width of the surface and its consequent brightness allow its texture and colouring to be appreciated.

Burgundy

The Burgundy, on the other hand, whose name refers to the French region of the same name, home of Pinot Noir, has a more elongated shape and is used as a tasting glass for more structured red wines aged several years.
The elongated, bellied shape increases the surface area of the wine, allowing it to breathe and favouring oxygenation. Wide tasting glasses such as Burgundy allow for a careful and accurate visual examination: the width of the belly allows for proper rotation of the wine to appreciate the formation of the arches or tears and to better examine clarity, while the slightly narrower opening brings out more complex aromas, bringing them immediately to the nose for the first olfactory examination.

Barbaresco

Amongst the tasting glasses for structured red wine, mention must also be made of the round-bodied goblet with flared rim also known as 'barbaresco', from the town of Barbaresco in Piedmont where the famous wine of the same name is produced. The flared rim reminiscent of the particular tulip shape allows the bouquet of aromas to expand and evolve as one proceeds to the olfactory examination.

Tasting glasses for white wine

The most commonly used tasting glasses for white wine are the tulip and the Rhenish. Let us see below what the characteristics of both types of glass are.

Tulip

The tulip or 'Sauvignon glass' is the most classic of white wine tasting glasses and one of the most popular on the market. Its shape is reminiscent of the flower from which it takes its name, with a slightly convex and elongated belly and a flared opening that widens slightly from the central body.
This shape facilitates the ascent of aromas to the nose and is therefore particularly suitable for tasting fruity and delicate, light and medium-structured wines.

Renano

For more complex white wines, on the other hand, the Rhine is preferred, a goblet slightly closed at the top so that the intense aromas of structured whites are conveyed to the nose and the complexity of the aromas can be appreciated at first glance.

What is the ISO glass?

'ISO' is the acronym for 'International Standards Organisation', which is the international standardisation organisation responsible for setting various technical standards worldwide.

In 1970, ISO experts also codified the measurements of the wine tasting glass for use at official events. It is characterised by a different shape than those indicated so far and is suitable for all types of wine.

The ISO glass has a medium-sized belly with a slightly narrower opening to facilitate the concentration of aromas and their gradual release during the olfactory examination. It is filled to 50-100 ml, depending on the type of wine.

Hai sempre sognato di dormire in un castello medioevale? Scopri quali sono le dieci migliori location in Italia per vivere una notte da favola.

Dormire in castello medievale: le 10 migliori location

Italy, with its breathtaking landscapes, its villages nestled in the rolling hills and its thousand-year history, offers tourists a wide range of cultural, food and wine and artistic experiences, as well as the possibility of sleeping in a medieval castle.
In fact, there are numerous villages and small towns that still preserve the vestiges of an ancient past in the form of forts, castles and towers that dominate the surrounding landscape and that have been renovated and transformed in recent times into luxury hotels or resorts. From North to South, here are some of the best locations for sleeping in a castle in Italy.

Sleeping in a medieval castle in northern Italy

One of the most beautiful castles in northern Italy is Castello Bevilacqua in Montagnana, a small Veneto village at the crossroads of the region's most important cities. In addition to experiencing the thrill of sleeping in a medieval castle dating back to the 14th century, a stay in this village will give you the opportunity to easily visit the most famous places in the Veneto region.

Charming and romantic, as well as rich in history and works of art, is also the Visconteo Castle in Cassano d'Adda, an imposing fortress mirrored in the river, renovated with a modern and elegant taste that blends perfectly with the ancient architecture.

The Castle of Sinio in Piedmont, on the other hand, stands on the top of the hill overlooking the village below and is an ideal location for those who want to experience sleeping in a medieval castle and living in a fairy tale, dining in the refined candlelit hall of arms or resting in a comfortable four-poster bed.

Capriva del Friuli is home to Spessa Castle, a place where nature and history come together in perfect harmony. Here, elegance and luxury provide guests with romantic emotions.

Rubein Castle is nestled in the enchanting forest surrounding the city of Merano in Trentino: an oasis of peace and tranquillity and the perfect starting point from which to visit South Tyrol and its natural beauty. It is the perfect location to stay in a 12th century castle.

Staying in a castle in southern Italy

Moving from the cold mountains of Trentino to sunny Sicily, the best choice for accommodation in a castle is Castello di Falconara in Butera, a historic residence dating back to the 14th century with exclusive access to the sea and a large park enveloped in the scents and colours of the Mediterranean.

Romantic and fairytale-like at any time of year, but especially at Christmas time, is the Limatola Castle in Campania. It is a fortress perched on the hill overlooking the village, with enchanting outdoor spaces among stone staircases, centuries-old trees and cosy, romantic interior spaces furnished in Renaissance style.

Where to stay in a castle in Central Italy

Staying in a mediaeval castle and immersing oneself in an atmosphere of times gone by is a sought-after experience especially for young couples, who can find in the Orsini Castle in Nerola (Lazio) an enchanted place full of history and charm. The castle, surrounded by a moat and a mighty stone wall, retains all the nobility and refinement of the family from which it takes its name, even in its furnishings and luxury services.

In Abruzzo, on the other hand, is Castello Chiola, a manor house dating back to medieval times with suites furnished in a modern, refined style.

Castello Banfi in Toscana

La Tuscany, costellata da incantevoli borghi arroccati sulle colline, è la regione italiana che più di tutte offre la possibilità di dormire in un castello medievale. Ogni borgo ha infatti la sua rocca, la sua torre di guardia o il suo castello che vengono restaurati e rifunzionalizzati per accogliere tra le mura di pietra i visitatori che cercano una vacanza da favola.

A Montalcino, tra le colline e i vigneti della Val d’Orcia sorge Castello Banfi, una fortezza storica costruita tra il X e il XIII secolo che domina l’intero paesaggio e offre a chi ha la fortuna di affacciarsi della sue merlature una vista mozzafiato sull’intera tenuta Banfi.

Castello Banfi è un complesso dedicato al benessere e al relax, nato per valorizzare un territorio ricco di storia e tradizioni enogastronomiche e per offrire ai turisti la possibilità di soggiornare in un castello potendo godere di tutti i comfort di una struttura di lusso.

The rooms and suites are large and spacious, with an enchanting view of the vineyards and the surrounding Tuscan countryside, and boast furnishings designed by renowned interior architect Federico Forquet, who has breathed new life into the castle's ancient rooms and the village dwellings with innovative and original design. A perfect harmony of luxury and tradition, exclusive handmade accessories and typical Tuscan style.

Soggiornare in un castello come Castello Banfi vi permetterà di respirare un’atmosfera incantata d’altri tempi, passeggiando all’ombra del romantico Pergolato, dove il profumo dei roseti rende più dolce l’aria della sera, o rilassandovi nella Sala Lettura, dove raffinatezza e comfort vi regaleranno piacevoli momenti di relax.

Le operazioni di travaso del vino servono a non alterarne gusto e peculiarità: ecco come e quando farle correttamente.

When to decant wine?

Some processes, in fact, such as decanting wine, require a profound knowledge of the local grapes and their characteristics, in order to preserve their perfumes and aromas until the bottling and tasting of the final product. It is precisely the operation of decanting wine that allows its taste and aroma to be preserved intact. But when does one decant wine and why?

Why we decant wine

Prima di illustrare quando si travasa il vino e in che fase del processo produttivo si colloca questa delicata operazione, è fondamentale sapere perché si travasa il wine.

Il suo scopo è, come anticipato, quello di mantenere intatte le caratteristiche chimiche, biologiche e organolettiche del vino al fine di garantirne la qualità ed eliminare i residui della fermentazione.

In fact, the alcoholic fermentation of the must necessarily produces waste substances such as spent yeast, skins, grape seeds and other sediments that are deposited at the bottom of the barrel and which, if not separated at the right time, risk affecting the quality of the wine. The operation of decanting the wine is carried out right after fermentation, with particular attention to the timing to be followed, which varies from wine to wine.

When to decant wine: a question of balance and timing

Intervening too early by racking the wine would not give the must the necessary time to come into contact with the yeasts and thus develop alcoholic fermentation.

Intervening too late, thus leaving the wine in contact with the spent yeast for a long time, would instead produce unpleasant odours and tastes inside the barrel that would irreparably alter the wine's characteristics. These odours are also known as 'lees odours'. It is up to the oenological team to know when to decant the wine.

In the process of decanting wine, special attention must be paid to the phenomenon of oxygenation, i.e. exposure of the product to the air: on the one hand, it is necessary to oxygenate the wine to eliminate any 'lees odours';
on the other hand, it must not oxygenate too much so as not to lose its distinctive olfactory characteristics.
Every wine has its own times and experts have learnt to know them: a delicate wine with few tannins, for example, needs to be protected from contact with oxygen while a full-bodied red can benefit from brief exposure to air.

Air racking and indoor racking

In order to preserve the peculiarities of each wine, two different methods can be used to decant the wine:
il travaso all’aria e il travaso al chiuso.

The travaso all’aria consiste nel travasare il vino dal recipiente in cui è fermentato in uno più piccolo e aperto, per favorire l’ossigenazione e l’eliminazione degli odori sgradevoli che possono crearsi durante la fermentazione stessa.

The travaso chiuso, invece, viene generalmente adoperato per i vini più delicati e riduce al minimo il contatto con l’aria sfruttando l’azione di una pompa (chiamata “pompa enologica”) che trasferisce il vino da un contenitore all’altro.

First, second and third decanting: when are they done?

Answering the question "when do you decant wine?" is not easy as wines undergo at least three decanting operations, if not more in the case of reds aged several years:

• the first racking takes place immediately after fermentation, with different timing depending on the type of wine;
• il secondo travaso si effettua invece a inizio inverno, quando le basse temperature rendono più facile il distacco dei sedimenti e della feccia che precipita sul fondo della botte;
• il terzo travaso, infine, si fa generalmente a primavera, tra marzo e aprile.

After the third racking, white wines are ready to be bottled while for red wines the ageing process in the cellar begins.

So when does one decant red wine to age? Red wines that rest in the cellar for several years generally have to be racked twice a year (in spring and winter) and, if necessary, a small quantity of sulphur dioxide is added, a substance that is indispensable to prevent the proliferation of bacteria inside the barrels, in order to replenish the amount lost and volatilised during racking.

Filtering wine serves to remove residues and solids: here is how and when to do it correctly.

La guida completa per filtrare il vino correttamente

Nel valutare la qualità di un wine, la limpidezza gioca un ruolo fondamentale: l’assenza di torbidità permette di riconoscere infatti un vino pregiato anche senza stappare la bottiglia. Essa rappresenta il frutto di un’attenta opera di filtrazione del vino e di chiarificazione, portata avanti dai maestri vinaioli attraverso un processo meticoloso e graduale che prevede diverse fasi.
Understanding how wine is filtered, what techniques are most commonly used in the most renowned wineries, or witnessing the wine production processes first-hand on a guided tour of a historic winery such as Banfi, we are sure will be a source of enriching knowledge about the world of wine for our visitors.

How to filter wine and why

Filtering wine, red or white, has the purpose of increasing the clarity of the product, removing suspended elements that may cloud its appearance or, in some cases, compromise its quality and bouquet.
In practice, wine filtration consists of separating the liquid from the solid residues (lees, yeasts or other granular particles) that may remain on the bottom after pressing or fermentation. This process is carried out with the use of special filtering tools, made of different materials and often enriched with substances that increase the filtering capacity.

Wine filtration techniques

The different filtration techniques, depending on the grain size of the particles to be removed, are divided into:

• sgrossanti: servono a eliminare le particelle più voluminose presenti in sospensione nel vino;
• brillantanti: intervengono sulle particelle più piccole, quelle visibili soprattutto nei vini bianchi o nelle produzioni pregiate in cui anche il più piccolo segno di torbidità può compromettere la qualità del prodotto;
• sterilizzanti: eliminano del tutto i microorganismi presenti nel vino, compresi i lieviti potenzialmente dannosi, arrestando quindi il processo di fermentazione al suo punto ideale.

The methods used when filtering wine

Speaking of how wine is filtered, it is interesting to know that in large wineries, two main methods can be distinguished:

• The first is called sieving or surface filtration: it consists of filtering the wine through a series of porous surfaces that retain impurities on the surface, since they are larger than the filter holes;
• the second is called absorption or depth filtration: it involves the use of absorbent fibres that retain sediments and particles inside them, thus allowing only the wine that has now clarified to filter through.

There are therefore different wine filtration techniques that also differ in the type of materials used during the process. The choice of filters depends mainly on the characteristics of the wine and the degree of limpidity one wishes to achieve. Furthermore, wine filtration techniques can be performed successively in order to achieve satisfactory clarity depending on the wine being treated.

Con deposito

Deposit filtration is the first to be performed and has a coarsening effect. Its purpose is in fact to remove the coarsest particles through the use of a cloth. It is one of the most widely used methods for filtering wine at home.

Per alluvionaggio

Continuous flood filtration cleans the wine of fermentation sediments (lees, skins and yeasts). A perforated panel with fairly large pores is used; these are filled with cellulose and silicates, materials that activate and intensify the filtration process.
The advantage of this method is that it can work on large quantities and fully utilise the effectiveness of the filter aids.

Su cartoni

Filtration on the cartons takes place by means of biodegradable and compostable cellulose panels, enriched with cotton fibres, kieselguhr and cationic resins. The panels are sandwiched between two perforated plates and the depth filtration method is used: the cartons absorb and retain the main impurities.

Su membrana

Membrane filtration (or 'microfiltration'), on the other hand, is intended for wines that must respect a high degree of limpidity. Very thin membranes capable of retaining microscopic particles are used, made of both organic (polymeric membranes) and inorganic (ceramic membranes) materials.
Finally, when the flow of the liquid is parallel to that of the membrane and minimises deposits on the membrane, we speak of tangential filtration.

Tutto quello che c’è da sapere su come si fa la vendemmia tradizionale e moderna. Scopri quali sono le fasi della vendemmia a Castello Banfi.

Grape harvest: everything you need to know

In the elaborate process that transforms the grapes into fine wines, the grape harvest represents the most fascinating and evocative moment: for centuries, the harvesting of wine grapes was one of the events that marked the passing of the year and the seasons, and still today it represents a unique experience to be lived in person.

La parola “vendemmia” si applica in modo specifico alla raccolta delle uve destinate alla produzione di vino e, attraverso la sapiente commistione di tradizioni antiche e tecnologie moderne, è il primo passo che porta alla produzione di vini pregiati come quelli Banfi.

Sapere come si fa la vendemmia, come si chiama chi fa la vendemmia e quali sono i segreti per riconoscere i grappoli migliori permette di apprezzare il valore e il prestigio delle etichette d’eccellenza.

When do you harvest?

I tempi della vendemmia sono legati alle caratteristiche del vitigno e all’andamento climatico. Il grado di maturazione delle uve, infatti, è fortemente condizionato dalle proprietà del suolo, dall’esposizione al sole e alle condizioni climatiche.

I tempi della vendemmia variano quindi di anno in anno: in Italia, e in Toscana particolare, tradizionalmente si vendemmia tra settembre e ottobre, anche se negli ultimi anni sempre più spesso le vendemmie sono precoci, iniziando quindi già alla fine di agosto.

The best times to harvest grapes at the right ripeness for wine production are the coolest times of the day, preferably early in the morning. Excessive heat, in fact, can lead to fermentation of the grapes in the baskets, thus spoiling the fruit.

Harvesting: manual harvesting and mechanical harvesting

Grapes can be harvested in two different ways:

• la raccolta manuale,
• la raccolta meccanica.

The first method employs dozens of experienced operators (winegrowers) who select one by one the bunches of grapes to be used for the production of wine; the second, on the other hand, involves the use of grape harvesting machines that gently shake the vines by dropping the grapes into special containers.

It is clear that this second harvesting method is quicker and cheaper, but does not guarantee perfect grape quality. In fact, only with careful selection is it possible to choose the best grapes, from which to obtain a wine of excellence.

How is manual harvesting done? Using special scissors, the ripe bunches are removed from the plant, which are then stripped of their leaves and placed in specific containers, taking great care not to press or damage the grapes.

What are the phases of the grape harvest

Nelle tenute Banfi, dove sorge il Castello Banfi, le fasi della vendemmia sono scandite con la cura e con l’attenzione ai dettagli che da sempre contraddistinguono la nostra azienda.

Collection

It all begins in the vineyards, between the neat and lush rows. The first phase of the harvest is the picking of the ripe bunches, entrusted to the experience and in-depth knowledge of the grapes of Banfi's winegrowers, who devote scrupulous care to the manual selection of the best bunches. Only bunches that are free of defects and at the right point in their ripening process are selected for vinification, and then picked and placed in the vats.

Pressing

The second phase of the grape harvest, the crushing, represented in the not too distant past a moment of gathering and a true collective feast. During the ancient grape harvest, the population, including children, would gather in the fields and, barefoot, dedicate themselves to crushing the grapes in large wooden vats.
Nowadays, the crushing phase is entrusted to special agricultural machines and stalk crushers that crush the grapes and press the grains, after removing the stems.

Some wineries and wine resorts such as Castello Banfi, deeply rooted in their territory and traditions, offer visitors the opportunity to visit the cellars and enjoy the activities taking place in the vineyard during harvest time.

Fermentation, re-fermentation and ageing

Le ultime fasi della harvest e della produzione del vino hanno come protagonisti il mosto e l’innovazione tecnologica.

Alcoholic fermentation, which begins immediately after pressing, lasts an average of seven to ten days and takes place in temperature-controlled barrels made of specific materials that preserve the integrity and richness of the grapes as much as possible.
Finally, the wine is left to age in environments with specific temperatures and humidity levels, and only when it reaches the result desired by the team of oenologists is it bottled and, after a period of rest in the bottle, placed on the market.

The process che trasforma le uve in una delle bevande più antiche e apprezzate al mondo è al tempo stesso fascinating and complex, una sapiente combinazione tra la perizia dell’uomo, acquisita nel corso di secoli di studio e ricerca, e la magia della natura. Chiedersi come si fa il vino ed approfondire il funzionamento di quell’elaborato microcosmo che è il procedure for making wine permette di apprezzare in misura maggiore l’ampia varietà enologica offerta dai suoli italiani e l’eccellenza, frutto di ricerca e innovazione, di aziende vinicole come Banfi.

Enthusiasts wondering what it takes to make a good wine will find in this in-depth account of the fundamental steps (cultivation, harvest, pressing, fermentation, ageing and bottling) of the procedure for making wine.

Difficile è racchiudere in parole l’esperienza completa di chi ha fatto della produzione di vino la propria filosofia di vita e di lavoro: la passione per la propria terra, la profonda knowledge of the territory and the constant desire to innovation are just some of the principles that guide wineries such as Banfi.

Cultivation

To make a good wine you first need materie prime di qualità. For example, it is the result of a long selection process that begins with choosing the right terrain in which to plant the vineyards.

Within the approximately 3,000 hectares of the Banfi estate, thanks to the studies of zoning started in the early 1980s, approximately 29 different types of soilwith different characteristics, altitudes and latitudes, as well as exposures.

Up to 150 metres above sea level we find compact, clayey soilswith moderate temperatures, excellent for the production of elegant wines. From 150 and up to 300 metres above sea level, however, there are sandy, light and dry soils che favoriscono la produzione di vini più concentrati e ricchi di tannini. Deep soils with medium consistency, adatti a produrre vini più aromatici a strutturati, si trovano oltre i 300 metri.

The wine district study volto a determinare l’attitudine di un suolo, in base alle sue caratteristiche microclimatiche, pedologiche e alla coltivazione di un determinato tipo di vitigno, è una tappa fondamentale del procedimento per far il vino. Si tratta inoltre di un tema particolarmente caro alla Sanguis Jovis – Alta Scuola del Sangiovese, il primo centro di studi permanente dedicato interamente alla ricerca e allo studio di uno dei vitigni più coltivati in Italia: il Sangiovese.

Harvest

When the grapes reach perfect ripeness, the harvest. Harvest times vary depending on various factors, such as the type of soil and grape variety, but also the latitude or climatic conditions that change from year to year. In Italy, we harvest between the beginning of August and the end of October.

Traditionally, the grapes are harvested by handexperienced winegrowers carefully select only the best bunches, choosing them from those that are free of aesthetic imperfections and have the right degree of ripeness. Today, manual harvesting is flanked by the mechanics.

In the Banfi vineyards, ancient gestures blend with new technologies. L’uva raccolta a mano arriva in cantina, sul banco di selezione, dove i singoli grappoli vengono accuratamente hand-selected dai nostri esperti, in modo da garantire che solo le materie prime migliori vengano impiegate per fare il vino. Una volta giunte in cantina, le uve vendemmiate con la macchina, invece, sono selezionate meccanicamente, così da assicurare la migliore qualità al prodotto finale.

Pressing

In the case of manual harvesting, the wine-making process continues with destemming, followed by the pressingi.e. the schiacciamento degli acini d’uva.

All’interno del vasto panorama di tradizioni e festività legate alla coltivazione della terra per il vino, in passato la pigiatura rappresentava un’occasione di festa per le famiglie dei villaggi, che si radunavano nelle piazze o in prossimità dei vigneti e a turno pigiavano con i piedi le uve appena raccolte all’interno di grandi catini.

Al giorno d’oggi i procedimenti di pigiatura moderna per fare il vino si basano sull’utilizzo di macchinari specifici che schiacciano gli acini senza deteriorare le bucce (mechanical pressing).

Fermentation

Siamo finalmente pronti per una delle fasi più delicate di tutto il processo di produzione: la fermentazione.

La alcoholic fermentation has the primary purpose of converting sugars into alcohol and carbon dioxide (glycolysis) and the secondary purpose of producing the so-called fermentation aromas that will characterise, in part, the wine's olfactory bouquet.

La fermentazione può essere attivata dai yeasts(defined autochthonous or indigenous) presenti naturalmente nell’aria e depositatisi sulle bucce dell’uva. Tuttavia, a causa della loro indole mutevole, non è sempre possibile individuare con certezza quali siano quelli davvero utili e quali invece potrebbero compromettere la stabilità del vino. Per questo motivo, gli studiosi ricreano culture di selected yeasts in the laboratory with which to obtain higher quality wines.

Fermentation times and temperatures

Quanti giorni deve fermentare l’uva per fare il vino? La durata della vinificazione dipende essenzialmente dalla tipologia dell’uva stessa e dal vino che con questa si vuole produrre: i vini più corposi e strutturati, come il Brunello di Montalcinorequire a very long fermentation, which from a minimum of 15 days può arrivare anche a 40 days and more.

Throughout the process, the temperature of the must deve essere tenuta sotto controllo, sia per garantire l’avvio stesso del processo di fermentazione sia per conservare intatte le caratteristiche aromatiche del vino.

In Banfi, for the WHITE WINESare mainly used stainless steel tanks at a controlled temperature, although for some a partial fermentation in barriques is carried out. For red wines important, such as Brunello di Montalcino, Horizon vats are used, combined steel and wood vats with controlled temperature.

Ageing

Once the fermentation phase is complete, the racking.

Dopo la svinatura, il vino si travasa nelle botti per la fase di invecchiamento. Per fare un buon vino è fondamentale la qualità del legno, generalmente rovere, con cui sono realizzate le botti, in quanto materiale “vivo e attivo”, influenza le qualità organolettiche e olfattive del vino.

Presso Banfi, la scelta del legno, della forma e delle dimensioni delle botti è da sempre il risultato di una sapiente ricerca e selezione dei materiali innovativi migliori.

The ageing time of wine dipende dalla varietà dell’uva, oltre che dalla tipologia di vino che si vuole produrre. Red winesespecially the full-bodied and highly structured ones, for example, need several years of ageing.

Bottling

L’ultima fase del procedimento per fare il vino è l’imbottigliamento.

Prima di essere imbottigliato, il vino può essere filtrato, dopodiché, privato dell’ossigeno attraverso l’inserimento di azoto va in bottiglia, dove farà ancora affinamento se si tratta di vini particolarmente strutturati, come il Brunello di Montalcino, oppure sarà pronto per essere consumato.