Everything you need to know about traditional and modern grape harvesting. Find out what the phases of the grape harvest are at 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.

The word 'harvest' applies specifically to the picking of grapes for wine production and, through the skilful blending of ancient traditions and modern technology, is the first step that leads to the production of fine wines such as Banfi.

Knowing how the grape harvest is done, who does the harvesting and what the secrets are for recognising the best grapes allows one to appreciate the value and prestige of labels of excellence.

When do you harvest?

The timing of the harvest is linked to the characteristics of the grape variety and the weather. The degree of ripeness of the grapes is strongly influenced by the properties of the soil, exposure to the sun and climatic conditions.

The timing of the harvest therefore varies from year to year: in Italy, and in Tuscany in particular, harvesting traditionally takes place between September and October, although in recent years harvests are increasingly early, thus starting as early as the end of August.

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:

• manual harvesting,
• mechanical harvesting.

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

On the Banfi estates, where Castello Banfi is located, the phases of the grape harvest are marked with the care and attention to detail that have always distinguished our company.

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

The last stages of the harvest and wine production have must and technological innovation as protagonists.

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.

On process that transforms grapes into one of the world's oldest and most popular drinks is at the same time fascinating and complexa skilful combination of man's expertise, acquired over centuries of study and research, and the magic of nature. Wondering how wine is made and delving into the workings of the elaborate microcosm that is the procedure for making wine allows a greater appreciation of the wide variety of wines offered by Italian soils and the excellence, the result of research and innovation, of wineries such as 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.

It is difficult to encapsulate in words the complete experience of someone who has made wine production his philosophy of life and work: the passion for his land, the profound 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 quality raw materials. 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 that favour the production of more concentrated and tannin-rich wines. Deep soils with medium consistency, suitable for producing more aromatic and structured wines, are found above 300 metres.

The wine district study aiming to determine the suitability of a soil, based on its microclimatic and soil characteristics and the cultivation of a certain type of vine, is a fundamental step in the process of making wine. It is also a subject particularly dear to the Sanguis Jovis - Sangiovese High School, the first permanent study centre dedicated entirely to the research and study of one of Italy's most cultivated grape varieties: 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. The hand-picked grapes arrive in the cellar, on the sorting bench, where the individual bunches are carefully hand-selected by our experts to ensure that only the best raw materials are used to make the wine. Once in the winery, the grapes harvested by machine are mechanically selected to ensure the best quality of the final product.

Pressing

In the case of manual harvesting, the wine-making process continues with destemming, followed by the pressingi.e. the crushing of grapes.

Within the vast panorama of traditions and festivities related to the cultivation of land for wine, in the past the pressing was a festive occasion for families in the villages, who would gather in the squares or near the vineyards and take turns crushing the freshly harvested grapes in large basins with their feet.

Nowadays, modern wine-pressing procedures are based on the use of specific machines that crush the grapes without deteriorating the skins (mechanical pressing).

Fermentation

We are finally ready for one of the most delicate stages of the entire production process: fermentation.

The 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.

Fermentation can be triggered by yeasts(defined autochthonous or indigenous) naturally present in the air and deposited on the grape skins. However, due to their changeable nature, it is not always possible to identify with certainty which ones are really useful and which ones could compromise the stability of the wine. For this reason, researchers recreate cultures of selected yeasts in the laboratory with which to obtain higher quality wines.

Fermentation times and temperatures

How many days must grapes ferment to make wine? The duration of vinification depends essentially on the type of grape itself and the wine to be made from it: full-bodied and structured wines, such as the Brunello di Montalcinorequire a very long fermentation, which from a minimum of 15 days can go as high as 40 days and more.

Throughout the process, the temperature of the must must be kept under control, both to ensure the start of the fermentation process itself and to keep the aromatic characteristics of the wine intact.

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.

After racking, the wine is decanted into barrels for the ageing phase. To make a good wine, the wood quality, usually oak, from which the barrels are made, as a 'living and active' material, influences the organoleptic and olfactory qualities of the wine.

At Banfi, the choice of wood, shape and size of the barrels has always been the result of skilful research and selection of the best innovative materials.

The ageing time of wine depends on the grape variety, as well as the type of wine to be produced. Red winesespecially the full-bodied and highly structured ones, for example, need several years of ageing.

Bottling

The last step in the process of making wine is bottling.

Before being bottled, the wine may be filtered, after which, deprived of oxygen through the insertion of nitrogen, it goes into the bottle, where it will be further refined if it is particularly structured wines, such as Brunello di Montalcino, or it will be ready for consumption.

The serving temperature of a red wine o of a white wine is a key element for proper tasting: each wine should be served at a specific temperature, which can best enhance its bouquet of aromas, body and flavour.

A correct temperature of red wine is essential to preserve all organoleptic characteristics of wine. Variations in temperature, even of a few degrees, can amplify the olfactory sensations or the taste towards a more pleasant wine or, on the contrary, damage a fine bottle, compromising the organoleptic characteristics that have been skilfully produced during ageing in fine barrels.

To assess at what temperature to store red wine, it may be useful to keep the following principles in mind:

• the higher temperatures enhance softness and the body of the wine;
• the lower temperatures refine the perception of flavour and the sweetness of wine.

In the case of red wine, this factor is even more important, as these wines have a rich and intense bouquet and a high concentration of tannins, which can be significantly influenced by temperature.

Red wine: serving and storage temperature

The serving temperature is the ideal temperature at which to serve red wine, i.e. the temperature that best enhances the qualities of the bottle and is indicated on the label.

The storage temperature is the one at which to store wine when it is not being served during meals. This does not always coincide with the room temperature. In winter and summer, in fact, the ambient temperature is far from the 20° standard referred to when talking about red wine and recommended temperature. In such cases, a brief passage of the bottle in the refrigerator may be necessary in summer to bring the wine back to the ideal temperature.

Wines should actually always be stored at a controlled temperaturee.g. in a wine cellar, in order to avoid temperature fluctuations as harmful as humidity and the action of direct light. It is advisable to set the temperature of red wine in the wine cellar between 12°C and 16°C.

At what temperature do you drink red wine?

• I full-bodied red wineswith an important structure and high tannin content, are served at a temperature of 16-18°Cwhich is the ideal temperature to maintain the right balance between softness and hardness and to enhance the broad bouquet of aromas that such full-bodied wines contain;
• i medium-structured red wines are instead served at a slightly lower temperature:14-16°C;
• i young red wines or young winesFinally, they are served at a temperature of 13-14°C.

Which red wine goes in the fridge?

Certain types of red wine express their organoleptic properties best thanks to a short stay in the refrigeratorespecially at those times of the year when temperatures can exceed 20°., i.e. the threshold beyond which the properties of red wines, in particular sweetness and alcohol content, may be altered by heat.

In summer they prefer fresh, light red wines, with a modest presence of tannins, a complex floral bouquet and a good degree of acidity that can be further enhanced by a short passage in the refrigerator before tasting. These include, for example, the Stilnovoa fresh, light red wine with fruity notes that tantalise the palate and the barely perceptible presence of tannins, to be served at a temperature of 16-18°C.

Ideal temperature of Banfi red wine

In the wide range of wines produced by Banfi - A range that continues to expand thanks to in-depth knowledge of the territory and ongoing research - Banfi boasts several bottles of red wines. Here is an overview of the ideal temperature of Banfi red wines most popular.

On Rosso di Montalcino, with a complex and well-balanced structure, persistent finish and marked acidity, has a suggested serving temperature of 16°C which enhances the blackberry and raspberry scents enhanced by notes of coffee and tobacco that characterise this wine.

Also the Brunello di Montalcino, with its sweet and fruity aroma enriched by notes of pipe tobacco and its lively and powerful structure, is served at a temperature of 16-18°C. This reinforces the perfect balance already present in the bottle between the softness of the tannins and the persistent acidity of this red wine.

On wine Centine Toscana IGTmade from a blend of exceptionally fine red varieties, has a full, rounded structure with a very balanced finish; its complex bouquet of aromas, a skilful fusion of sweet and spicy notes, is enhanced by a red wine serving temperature of 16°C.

The acidic freshness of red wine The Other recommends a temperature of 16°C which, as is the case for all medium-structured red wines, is the ideal temperature to bring out the sweetness of the tannins and allow the floral hints of violets in this wine to flourish.

Also the Belnero, a red wine with an intense and elegant aroma, with notes of ripe fruit and vanilla, releases its delicate perfume at a temperature of 16°C.

In conclusion, we always recommend following the label or manufacturer's advice to find the right temperature of red wine.

Experience the unique experience of an overnight stay in a castle: discover now the list of the most beautiful places to stay in Tuscany.

Unique experiences: where to sleep in Tuscany

Sleeping in a medieval castle is a romantic and alternative experience, e.g. to celebrate an anniversary or other special occasion. La Tuscany is one of the most popular destinations for this type of stay, thanks to the beauty of the landscape and the presence of numerous enchanting medieval villages, small jewels perched on hillsides and surrounded by green meadows planted with vineyards.
The Tuscan landscape is in fact, due to both its geographical conformation and its history, rich in castles, outposts and fortresses that in recent years have been renovated and transformed into resorts, ideal for those who want to stay in a castle and rediscover the values and beauty of these lands.
And it is from the desire to bring to light the historical and naturalistic wonders of these small villages and from a pioneering and far-sighted vision that Castello Banfi Il Borgo was born.
In the enchanting village of Poggio alle mura, it is possible to stay in some rooms of an authentic medieval castle and immerse oneself in a fairytale atmosphere.

Overnight stay in a castle: what to expect

The most fascinating aspect of an overnight stay in a castle is that of being in a unique, ancient and evocative setting that recalls the splendours of the past. The silhouettes of the towers soaring against the blue Tuscan sky, the winding streets leading to the entrance of the castle, the view of the hills and vineyards are the ideal backdrop for a unique stay.

Comfort and luxury in a fairytale setting

Staying in a castle is also synonymous with luxury, refinement, attention to detail and excellent assistance for guests: resorts such as Castello Banfi offer all the comforts of a luxury accommodation with the advantage of being in a magical and evocative setting.

From the refurbished and stylishly furnished rooms at Hotel Il Borgo to the meals served in the shadow of the castle in the La Sala dei Grappoli Restaurant, from the impeccable welcome to the tasting of typical local products, everything is carefully designed to give those who choose to stay in a castle an unforgettable experience.

Experiences outside the castle

But the magic of a weekend in a castle in Tuscany also extends to the surrounding area: in addition to relaxing in an elegant, refined setting in perfect harmony with the surrounding nature, Castello Banfi offers the opportunity to explore the Tuscan hills with excursions and guided tours through the enchanting landscapes surrounding the castle. And again, food and wine tours at local wineries or wine tours.

Poggia Castle at the Banfi Walls

At Castello Banfi you can enjoy all these experiences, along with the hospitality and excellence that characterises the Banfi winery.

Common spaces

The common areas have been designed to offer guests both social and intimate moments within the castle's magical setting. The Reading Room, with its suggestive view of the castle's second courtyard, is ideal for enjoying a good book accompanied by a fine glass, while the Pergola, with its white rose garden and view of the valley, offers an enchanting glimpse of the Tuscan landscape and a romantic place to stroll. Technology, comfort and luxury are reflected in the heated outdoor swimming pool overlooking the Tuscan hills.

Restaurants

Two delightful and refined restaurants within the resort - La Taverna restaurant and La Sala del Grappolo restaurant - add to the pleasure of staying in a castle that of sampling local delicacies and zero-kilometre quality products skilfully used by top chefs to create veritable culinary masterpieces.

The rooms

The rooms and suites, finely furnished by renowned interior architect Federico Forquet and decorated with exclusive accessories, make the experience of sleeping in a castle even more comfortable and refined. Finally, the division of space offers the possibility of fully enjoying moments of relaxation and intimacy within the castle walls, while the furnishings contribute to maximum comfort and elegance for guests.

The origin of wine is very old and the records of who invented this valuable product are lost in the most ancient past. The history of wineIt is intertwined with that of the most ancient civilisations, with the foundation myths, with the great heroes of past literature and with the religiosity intrinsic to the culture of primitive peoples. It is a history of discoveries, inventions and innovations, and we of Banfi we are proud to have left our mark on the history of the wine as pioneers of technological innovation combined with tradition.

There are many civilisations or personalities to whom it has been attributed the invention of winebut currently scholars are unable to state with certainty who invented wine and where. However, given the great interest aroused by the history of wine among producers and connoisseurs of this beverage, archaeologists and experts continue to investigate, bringing back ever new information that locates the birth of wine in different places and times.

Etymology of the word wine

The Italian word 'vino', which is maintained rather similarly in almost all Romance languages and beyond, derives from the Latin 'vinum' which, in turn, originates from the classical Greek 'οἶνος'. The common origin of the word in all civilisations of Indo-European derivation would testify to the antiquity of this drink.

The use of this Latin word would later spread to the Umbrian, Oscan, Faliscan, and Leponzian-speaking peoples, and later also to the Celtic and Germanic languages. Also the Slavic terms used to refer to this drink seem to derive from the Latin loan.

According to other theories, the term would instead derive from the Sanskrit word 'veins', characterised by the same root as Venus, the name of the Roman goddess of love and pleasure, connoting the vocation of wine linked to the enjoyment and the pleasure same.

Who invented wine, according to different mythologies

The great civilisations of the origins, dedicated to the consumption of wine for both ritual and entertainment purposes, produced various foundation myths concerning the cultivation of vines and the transformation of grapes into wine. Myths that still fascinate today and gave rise to mythological figures, such as the Greek god Bacchus, who became emblems of wine and its history.

Old Testament and Christianity

According to biblical accounts, the inventor of wine is Noah who, after the Great Flood, having found one of the branches that Adam had taken from the earthly paradise, planted the first vine and, finding its fruit delicious, learned to cultivate it systematically and make wine from its grapes. But this is not the only attestation of wine and the vine in the Old Testament: some traditions see the vine and not the apple as the forbidden fruit that led to the expulsion of Adam and Eve from the Garden of Eden. The theme of wine also returns in the Christianitywhere this drink takes on a fundamental function during the Eucharist, becoming the symbol of the blood of Jesus Christ.

Persia

For the Persians, the discovery of wine is instead intertwined with the heroic deeds of the Shah Jamshidwho received the vine seed as a gift in thanks for saving the life of a magical creature. Legend has it that when the grapes of the vine, once gathered in the jars, began to give off a bad smell, Jamshid had the jars hidden in the cellar, labelling them as poison. One of his concubines, determined to take her own life for being neglected by her lord, drank the drink deemed to be poison, but instead of perishing, scovered the beneficial effects of wine and immediately informed the sovereign of his discovery, regaining his favour.

Who invented wine according to the Greeks

According to Greek mythology, the god Dionysus (Bacchus for the Romans), son of Zeus and the nymph Semele, is the one who invented wine. The god, playing with grapes in his hands, allowed the sweetish liquid to flow from them and, once he tasted it, he was seized with a state of joy and exhilaration. He then discovered that the longer he let it sit, the better it tasted. Moreover, the vine itself would be none other than the body of Ampelothe young boy loved by the god, transformed into a vine after his tragic death.

Where wine was born: archaeological discoveries

Although one of the most widespread beliefs places the invention of wine in Egyptarchaeological evidence places the first production of wine in the Caucasus area around 10 thousand years ago. The oldest wine jar ever found (dating back to 5,100 BC) was in fact discovered in a Neolithic village in the northern part of theIran while the more ancient 'winery"dates back to 4,100 B.C. based in Armenia. A cave used for fermentation and wine production was found here, where wild grapes still grow wild.

In terms of cultivation, however, the presence of vitis vinifera, the plant from which the vine originates, is attested in China since around 7,000 BC, in Georgia from 6,000 BC, in Iran since 5000 BC, in Greece since 4500 BC, on the banks of the Caspian Sea and in the Turkey eastern.

Over the years, there have been numerous archaeological studies aimed at confirming the various theories on the birth of wine and discovering where wine originated. The most recent discoveries seem to support the most widespread thesis that sees in the Caucasus the place of origin of the wine. Between 2007 and 2010, in this region, a cave with 3 rooms entirely dedicated to winemaking.

In addition to some divitis vinifera seeds, the scholars found a cellar with a grape press and a fermentation tank, along with several wine containers. The artefacts make dating the site to 4,100 BC. approx.that is, several centuries before what was until recently considered the oldest evidence of winemaking in history: a bas-relief in an Ancient Egyptian tomb dated around 2,500 BC.

Wine: a history of innovations and inventions

Retrace the history of wineof its use by ancient civilisations and the inventions that led to the birth of the bottle as it is known today is a long and fascinating journey, but one that emphasises even more the close man's connection with wine.

Antiquities

In the ancient world, wine was considered a fine drink.

The Phoenicians were the largest producers of the time and, through their trade, spread wine production techniques throughout the Mediterranean. But it is in Greece and Rome that a true wine culture was born, thanks to the importance that the Greeks and Romans gave to the God Bacchus/Dionysus during their celebrations. However, to counter the state of drunkenness given by wine, which was considered unsuitable for the customs of the time, the Romans had the habit of diluting it with water.

Middle Ages

In the Middle Ages theUse of wine in the Eucharistic liturgy favoured the transmission of ancient wine-making techniques, as well as the creation of the wine 'recipe' as we know it today, without the aromas and herbs with which the ancients enriched the drink.

Modern Age and Inventions

The modern age witnessed the great food discoveries of the 15th-18th centuries, e.g. beer, tea and chocolate, which arrived in Europe while wine began to be exported in the New World.

Although glass artefacts have been part of human material culture since prehistoric times, as well as wine, it is only in the 17th century that the first wine bottle was producedthe so-called 'English Bottle"the ancestor of modern bottles. Some sources attribute its authorship to the English philosopher and thinker Kenelm Digbyalthough the wine glass bottle was patented by the British Royal Navy officer John Colnettin followed.

A further milestone in the history of wine was the invention of the cork which, thanks to its porosity, creates a perfect balance between the air in the bottle and the air outside, allowing the ageing process to take place.

Although it is not known for sure who invented wineit is certain that its invention has left its mark on our agri-food history.

Whether it is a romantic dinner or a toast with the family, here is how to work out how many glasses there are in a bottle of wine.

How many glasses can be made from a bottle of wine?

A family lunch, business dinner or special occasion should always be accompanied by a good bottle of wine that matches the menu and the guests' tastes. Furthermore, for a successful dinner, it is important to know how many glasses with a bottle of wine one can serve, so that an adequate number of bottles can be opened.

Wine, in fact, unlike other beverages such as beer or fizzy drinks, must never fill the glass completely but follow precise rules depending on the type of glass used and the wine chosen, in order to bring out the best of its aroma, texture and flavour.

To every wine its own glass

The art of bringing wine to the table and matching it to specific courses is not limited to the choice of the bottle but also concerns the choice of the type of goblet and the right amount of wine to pour into it, so that you know in advance how many goblets you can fill with a bottle of wine.

The most commonly used type of wine glass is the tulip-shaped goblet, which is suitable for both white wines and classic reds. For aged red wines, on the other hand, a chalice with a bellied bowl is preferred, so that the wine can breathe further to release its bouquet of aromas and flavours.

For sparkling and very sparkling wines, the ideal goblet is the flûte, with its tall, slender bowl that allows the perlage of this type of wine to be appreciated. Lastly, glasses for dessert wines are smaller than the traditional ones and have a characteristic shape: the bellied bowl to enhance the aromas and the narrow opening to bring them directly to the nose.

How many glasses with a bottle of red or still white wine

Red wines or still whites are the most popular on Italian tables, so it is important to know, for example, how many glasses you can get from a 750 ml bottle.

The rule is that the tulip-shaped wine glass should never be filled completely but only one third full and never more than two thirds full. This allows the wine to release its range of aromas and flavours, as well as allowing connoisseurs to test its brightness of colour and consistency.

As mentioned above, still white wines and young reds should be served in medium-sized tulip glasses, and structured reds in slightly larger tulip glasses. In any case, the ideal amount of wine to be poured is about 150 ml. Consequently, a standard 750 ml bottle yields 5/6 glasses of wine.

How many glasses with a bottle of sparkling wine?

For sparkling wine glasses or flûtes, the quantity to be poured into the glass for a perfect and elegant toast is always about 150 ml, since the rule is to fill the 90% of the flûte. Thus, a 750 ml bottle of sparkling wine, for example, yields about 5 glasses.

Dessert wines: how many glasses

The bottles of passito or dessert wines are discreetly smaller (generally 500 ml) than those of serving wines, and this also applies to the glasses: smaller and specially shaped. The quantity of wine to be poured is about 90 ml, almost half the size of the goblet. You can therefore make 5/6 glasses.

The tasting glass

A separate note concerns the moment of tasting, e.g. when visiting wineries. The International Organisation for Standardisation codified in 1970 the measurements of the tasting goblet used during official events, called the ISO goblet.

This goblet has a special shape, with a medium-sized belly and a narrower opening than it, which allows perfect concentration of the aromas. For a tasting, the quantity of wine poured should be about 50 to 100 ml. Consequently, from one bottle you can get between 7 and 15 glasses about.

During your stay at Castello Banfi don't miss a visit to Tuscany's most picturesque villages. Here are our recommendations.

5 villages not to be missed in Tuscany

Florence, Pisa, Siena and Lucca are cities rich in art and history that attract tourists from all over the world. However, the cities of art are not Tuscany's only attraction. On the contrary, more and more Italian and foreign travellers are choosing to escape the big cities and take refuge in the tranquillity of Tuscan villages, fairy-tale places where time seems to stand still.

The number of small villages to visit in Tuscany is very large: some famous, such as Montalcino, others lesser known but equally evocative, such as Rocca d'Orcia, are ideal destinations for those who love walking through narrow streets and stone stairways, for those who want to admire breathtakingly beautiful landscapes all year round, and for those who want to retrace the history of the Chianti and Brunello region.

The most beautiful villages to visit

Whether surrounded by hills planted with vineyards and olive groves, or perched around a medieval fortress, here are some of the most beautiful villages to visit in Tuscany in the vicinity of Castello Banfi Wine Resort.

Montalcino

Montalcino owes its fame to the famous Brunello and other fine wines that are born on the hills surrounding this village, as well as being one of the most beautiful villages in Tuscany to visit. In fact, it is a place full of charm, with evocative landscapes and historical monuments, but also culturally lively, not only for those who love good wine.
The main point of interest is the imposing fortress of Montalcino, a fortress that dominates the valley below and which in the summer becomes the exceptional location for Jazz & Wine in Montalcino. Other must-sees are the Duomo of Montalcino, which houses a beautiful pipe organ, and the Palazzo dei Priori (now the town hall), with its tall, narrow tower typical of municipal architecture.

Sant'Angelo in Colle

A few kilometres from Montalcino lies the medieval village of Sant'Angelo in Colle, one of the Tuscan villages to visit when travelling in this region. The village stands on a hill in the heart of the Val d'Orcia, surrounded by vineyards and cultivated land.
Tourists who enter the gates of this village will feel as if they have stepped back in time: they will be welcomed by a large stone tower (this is what remains of the ancient city walls), they will be able to stroll through the medieval alleyways and admire the small Piazza Castello, with its churches and historical buildings, the beating heart of artistic, cultural and gastronomic tourism in this Tuscan village.

Castiglione d'Orcia

Castiglione d'Orcia offers those visiting the villages of Tuscany one of the most breathtaking views in Italy: in its hamlet of Rocca d'Orcia stands the Rocca di Tentennano, a once impregnable fortress along the Via Francigena and today an exceptional vantage point from which to admire the hills of Tuscany from above.
The village looks like a picture postcard landscape, with rural houses climbing the hill around the Rocca Aldobrandesca, symbol of the feudal family that ruled these lands and now emblem of the village itself.

Santa Fiora

The village of Santa Fiora is a small jewel set in the Tuscan hills, surrounded by chestnut trees and watered by the Flora river. It is an ideal destination for those who want to take a dip into the past and enjoy the beauty of the surrounding nature.
Among the small Tuscan villages to visit, that of Santa Flora is in fact an interesting combination of history and wilderness: walking through the uphill lanes, you can admire the terziere di Castello, the oldest part of the historic centre with its fortifications, or you can dedicate yourself to trekking and hiking on the nearby Monte Amiata.

Castello di Poggio alle Mura, today better known as 'Castello Banfi'.

Poggio alle mura, in the province of Siena, is among the most characteristic villages to visit in Tuscany. Its history is very ancient, if one takes into account the remains of a Roman villa discovered right under the castle. Its heyday dates back to the Middle Ages, thanks to its strategic position between the Maremma and the Val d'Orcia.

Visitors to this village in Tuscany cannot fail to be captivated by the beauty of Castello Banfi, a superb medieval stronghold perfectly integrated into the landscape, casting its reassuring shadow over the entire hamlet. The castle currently houses the Museo della Bottiglia e del Vetro (Museum of the Bottle and Glass) named after J. Mariani, where some unparalleled glass artefacts from the Roman era and Picasso's beautiful 'Portatrice' are kept.

Where to stay to visit villages in Tuscany?

Within the village of Poggio alle mura is the Castello Banfi Wine Resort, a luxury hotel with every comfort, a perfect place to stay to visit the surrounding Tuscan villages and enjoy the region's gastronomic delicacies.
Surrounded by vineyards and olive groves, in the heart of the Banfi estate, Hotel Il Borgo offers the opportunity to stay in elegant rooms tastefully furnished in perfect Tuscan style and to relax in the shade of Castello Banfi by swimming in the beautiful heated outdoor pool or savouring a glass of Banfi wine on the panoramic terrace as your gaze wanders over the beauty of this Tuscan village.

When does the grape harvest start in Tuscany? And in the other regions of Italy? Find out more about the best period for the grape harvest.

When is the grape harvest in Tuscany?

Tuscany is one of Italy's most beautiful regions, not only for its cultural and culinary attractions, but also for its scenic beauty: depending on the season, one can admire scenery that is always different, and all breathtakingly beautiful.

One of the landscapes that attracts more and more tourists is the lush Tuscan hills, where rows of grapes stretch out and where the most elegant wine resorts, such as Castello Banfi, are located. An ideal time of year to visit Tuscany is during the grape harvest.

The grape harvest in Tuscany is mainly carried out in September and October. The exact dates vary each year, however, since the ripening of the grapes depends on various factors, which often cannot be predicted well in advance. During the months preceding the harvest, experts study the bunches of grapes to determine when they will reach the ideal degree of ripeness.
Moreover, not all grapes ripen at the same time: there are early and late varieties. Early grapes, such as those of the Chardonnay variety, are harvested in early September, and in some cases, if the climate is favourable, even during the month of August.

Late grapes, on the other hand, such as Cabernet Sauvignon, are harvested towards the end of September and during the first fortnight of October.

The TuscanyDue to the variety of its landscape and related climatic conditions and soil characteristics, it hosts vines with different ripening periods. Depending on the characteristics of the vineyard, therefore, the harvest can take place from late August to early October.

When is the grape harvest in other regions of Italy?

Again, the harvest period depends on the variety of grapes and climatic factors. In Sicily, for example, the harvest starts as early as the beginning of August for those grapes that will later be used for the production of sparkling wine, while in some areas of Piedmont and Trentino-Alto Adige, one waits until November.

How to know when to harvest?

Climate change, the disappearance of the half-season and the sudden and often violent rains that are becoming increasingly frequent even in the winter months are putting vines and winegrowers to the test. Higher temperatures can bring the ripening period forward, but also change certain aromatic and chemical characteristics of the grapes and, consequently, of the wines.
That is why, in order to know when to harvest, it is necessary to assess the ripeness of the grapes on site. There are several elements to take into account to know whether the bunch is ripe or not, and there are mainly two:

• colour,
• ratio of acids to sugars.

The colour depends on the type of grape variety: ripe white grapes are amber-yellow in colour (they are green when ripe), while red grapes are black when ripe (pale pink when unripe).
As far as the ratio of acids to sugars is concerned, ripe grapes will have a higher concentration of sugars and a lower concentration of acids.

Tradition and technology to know when to harvest

The most traditional method of assessing the ripeness of grapes, and thus when harvesting, is the sensory analysis of grapes, which is carried out by choosing three sample berries from the vineyard:

1. As a first step, a tactile analysis is performed by squeezing the berry between the fingers to assess its consistency: the softer it is, the riper it is;
2. We then move on to visual analysis. As mentioned earlier, an assessment is made as to whether the colour of the berry corresponds to expectations;
3. Finally, the taste examination is carried out, assessing the degree of acidity and tannic intensity of the skin.

Technology, on the other hand, is used to assess tonal acidity and the presence of sugars: more and more large companies are integrating traditional grape evaluation methods with analyses in specialised laboratories to make sure they pick the perfect moment at which to start the harvest.

Where to stay to attend the grape harvest in Tuscany?

Harvesting, therefore, is not just a simple harvest, but a true art, which is why it is truly fascinating and instructive to witness it.

Staying at a wine resort, such as Castello Banfi, wandering around the estate during harvest time, you may happen to witness the grape harvest and have a unique experience.

Harvesting at Castello Banfi, despite the large number of vines, is carried out partly by hand and partly by machine. The harvesting of Sangiovese, a late variety of vine compared to others, but unique and exclusive to the production of Brunello di Montalcino, takes place approximately in the last week of September. So if you want to be there when the grapes are harvested in Tuscany and stay at Castello Banfi Wine Resort, September is the ideal month.

Although the name of Montalcino is mainly linked to the production of Brunello, one of the most appreciated red wines in the world, in the Montalcino area certainly not lacking white wines able to compete with it in quality and character.

Indeed, the white wines of Montalcino have the great merit of telling the story of this sun-kissed corner of Tuscany, embellished by vines that extend as far as the eye can see, and of encapsulating the character and strength of this land in a goblet.

Moscadello: the historic white of Montalcino

The true historic wine of Montalcino, known and appreciated since the Renaissance, is indeed a white wine: Moscadello, whose excellence has been extolled by poets and writers who have had the good fortune to taste it.

As early as the 16th century,Sante Lacerio, historian of oenology and Pope Paul III's wine steward, appreciated its sweet and moderately sweet taste, while his contemporary, the writer Paolo Aretino, thanked a friend for receiving a bottle of Moscadello as a gift, 'tondotto, leggiero, e di quel frizzante iscarico che par che biascia'. E Ugo FoscoloDuring his stay in Florence, he used to lift his spirits from the adversities of life with a glass of Moscadello.

The fame of Moscadello as one of the most renowned white wines of Montalcino in the whole of Tuscany lasted until the 19th century, even withstanding competition from the now more famous Brunello, which has become the symbol of Montalcino. However, at the turn of the 19th and early 20th century, almost all of Tuscany's moscadella grape varieties were destroyed by the vine phylloxera attack. It is only in recent years that its cultivation has been relaunched by companies deeply linked to the Montalcino area, its history and its true oenological vocation, like we at Banfi.

The varieties cultivated in Montalcino

In the Montalcino area, they cultivate different varieties of white grapes from which fine white wines are made.

The most common grape varieties are Chardonnaythe Pinot Grigiothe Sauvignon Blance Brunello Moscadelloall varieties that are well adapted to the Tuscan climate and in particular to the hills surrounding Castello Banfia few kilometres from Montalcino, the iconic symbol of the winery. Here, then, are the Montalcino white wines produced by us.

San Angelo Pinot Grigio

On San Angelo is a rich wine, pleasant to the nose and palate. Its bouquet is heady, with a rich floral bouquet and hints of citrus fruits, while in the mouth, acidity and savouriness come together in a delicate balance. The finish is long and persistent. A structured and smooth Pinot Grigio that proves to be a pleasant surprise.

is born. from Pinot Grigio grown in the estate's vineyards and is perfect to accompany light fish dishesespecially crustaceans and shellfish or seafood salads, but it is also at its best with white meats and grilled vegetables. Also perfect as aperitif wine, this white wine from Montalcino goes very well with tasty Tuscan cheeses and it is recommended to serve it at the temperature of 10°-12°C.

Fontanelle Chardonnay

On Fontanelle is the must-have bottle in every wine lover's private cellar. Born from the best selection of Chardonnay produced on the Banfi estate and, thanks to ageing in French oak, acquires that hint of elderberry and vanilla that makes it so appreciated by the most refined palates.

Like all white wines from the Montalcino area, Fontanelle is deeply tied to the terroir, with a soft and well-balanced structure, complex but at the same time elegant and refined with a lingering finish.

It is ideal to uncork during a romantic dinner or festive occasion, especially if the menu includes elaborate fish dishessuch as linguine with lobster or stuffed squid. However, the potential of this wine also to accompany the white meatgrilled or baked. It is recommended to serve it at temperature of 12°-14°C.

Serena Sauvignon Blanc

On Serena, among the white wines of Montalcino produced by Banfi encapsulates all the soul of Montalcino, the superb landscapes of the village and surrounding hills, the passion of those who work in the vineyards as they once did, and the scent of freshly harvested grapes.

It is produced by Sauvignon Blanc grown on the Banfi estate and made unique by the soil characteristics and microclimate of the Montalcino area. Serena has an intense perfume characteristic of the variety, with hints of nettle and tomato leaves, and a rich, persistent flavour.

A strong wine like this needs to be matched with dishes with characterelaborate fish recipes for both starters and main courses. And if you love vegetarian cuisineThere is no better Montalcino white wine than this: its slightly spicy flavour makes it the ideal wine to pair with seasonal vegetables. We recommend serving it with temperature of 10°-12°C.

FloruS Moscadello di Montalcino Late Harvest

On FloruS is a late harvest Moscadello di Montalcino D.O.C. and is the perfect bottle to uncork at the end of the meal if you want to end a dinner with family or friends on a high note. It is a dessert wine extremely balanced, in which the sweetness of the residual sugars and good acidity alternate to create a balanced and silky winewith a very persistent finish, almost a passito.

It can be paired with desserts of all kinds, but its fruity aromas and velvety texture are enhanced even more when accompanied by dry sweets such as ricciarelli or cantuccitypical of Tuscan pastries. It is also perfect with mature cheeses. We suggest serving the FloruS at the temperature of 10°-12°C.

Brunello di Montalcino is one of the wines Italian reds most appreciated by connoisseurs all over the world. A wine of great depth and depth, with intense aromas and full, elegant flavour, it brings to mind the territory from which it comes.

For Brunello di Montalcino we prefer thepairing with dishes succulent with a strong and intense flavour, structured and rich in sauces.

Brunello di Montalcino: the wine's characteristics

On colour is deep ruby red with garnet-coloured highlights, making it unmistakable even at first glance. The perfume is very sweet, with hints of fresh fruit that combine elegantly with notes of tobacco and liquorice. La structure is powerful, with an excellent balance between tannic charge and aciditywhich pleasantly tantalises the palate.

To achieve these characteristics, the best Sangiovese grapesmatured according to the timing dictated by nature on the hills of the Banfi estate, fermented at a controlled temperature in combined steel and Horizon French oak barrels for at least 2 years.

How to pair Brunello di Montalcino

Once the fine characteristics of this wine are known, the question arises "how to pair Brunello di Montalcino?"

This is not an easy wine to match because of its strong taste and important structure. As anticipated, the rules for pairing Brunello di Montalcino are basically two:

• do not choose dishes that are too delicate;
• prefer moist disheswith vigorous character sauces.

In fact, the strong presence of tannins might be a bit harsh to sensitive palates, thus creating an unpleasant feeling of dryness: sauces, gravies and creams help to diminish this sensation, creating a very pleasant and refined contrast of flavours.

Dishes with character, therefore, for a wine with just as much character.

Starters

Starting with hors d'oeuvres, the most suitable combination is with the mature cheeses and perfect those of the Val D'Orcia such as the Pecorino di Pienza matured in Barriquethe right combination to savour the taste of genuine Tuscany.

The first

All mushroom and truffle recipes go perfectly with Brunello di Montalcino, although the most recommended pairing is certainly with the pappardelle with wild boar ragout or with the picianother type of handmade pasta typical of Tuscany.

Meats

When it comes to meat, on the other hand, this wine is just as demanding: preference is given to the red meat, both wild and furry, prepared with sauces with a strong character and strong aromas.

One of the dishes of Tuscan cuisine to pair with Brunello di Montalcino is, for example, the peposoa very tender stew that cooks slowly for almost three hours in a copper pan, with a thick, enveloping sauce. Alternatively, this wine also pairs sublimely with the meat roasts.

Among the game recipes that go well with Brunello di Montalcino is undoubtedly the the duckseared and served on a reduction of onions and balsamic vinegar.

Sweets

How to pair Brunello di Montalcino with dessert? This signature red is not really a dessert wine, but its strong taste can be enhanced if accompanied by biscuits and dark chocolates with liquor filling.

Tips on how to serve Brunello di Montalcino

Finally, another important rule concerns the serving temperature and the goblet to be used for serving Brunello di Montalcino.

Since it is a very full-bodied wine, it is advisable to open it some time in advance, as well as to decant it into a crystal carafe before serving it at the table, if it is a vintage wine: the oxygen in the air will reawaken the qualities and aromas dormant during the long rest in the bottle.

The ideal temperature is 16-18°Cwhile the glass recommended must have a wide, pot-bellied shapeto accommodate all the fragrances that make up its inimitable perfume.