A little over a year after Banfi Società Agricola srl obtained Equalitas certification, one of the company's most prized and historic wines, the Brunello di Montalcino Riserva Poggio all'Oro Banfi 2016, is the first Brunello to reach the Equalitas Sustainable Product Certification.

Here is how Equalitas Certification works and what the characteristics of Brunello di Montalcino Poggio all'Oro Riserva are.

Equalitas Sustainable Product Certification: what is it?

The certification, issued by CSQA, ensures that the wines comply with the requirements of the Equalitas standardsguaranteeing traceability from raw material to bottling.

Management and control over the entire production process takes place through the identification and verification of good agricultural practices in the vineyards from which the grapes originate, to the control of good practices in the cellar and at the bottling stage.

Poggio all'Oro Banfi and Equitas Certification

The achievement in October 2022 represents a very important and immensely valuable milestone for Banfi. Pioneer of the Sustainabilityone of its founding values and an authentic and emblematic element of its history, Banfi has a path that goes back a long way and whose premise lies in the harmony between the territorypeople, the environment and the quality of its products. The path taken since its foundation has evolved over the years, following the growing demand for quality and safety in the wine world.

A goal achieved, this year, with the Equalitas Sustainable Product Certification, which is, however, part of the broader programme of actions and objectives of the Strategic Sustainability Plan, which guides the company's choices and is represented in the Sustainability Report.

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.

Three indicators of environmental sustainability are taken into account:

• Brunello carbon footprinti.e. greenhouse gas emissions;
• the water footprintwater management mapping;
• to finish with the biodiversitymeasured in water, air and soil using the Biodiversity Friend method. 

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 practiceswith a truthful and documented communication policy, and the Sustainability Report, are among those aspects analysed.

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 is, however, broader and embraces the Brunello family almost in its entirety. In fact, both the 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.

Le wine decanting operations serve to avoid altering its taste and peculiarities: here is how and when to do it correctly.

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

Before explaining when to decant wine and at what stage of the production process this delicate operation takes place, it is essential to know why you decant wine. wine.

Its purpose is, as mentioned above, to keep the chemical, biological and organoleptic characteristics of the wine intact in order to guarantee its quality and eliminate fermentation residues.

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:
racking in the air and racking indoors.

On air racking consists of decanting the wine from the vessel in which it has been fermenting into a smaller, open vessel to encourage oxygenation and the elimination of unpleasant odours that may be created during fermentation itself.

On closed pouring, on the other hand, is generally used for more delicate wines and minimises contact with air by exploiting the action of a pump (called an 'oenological pump') that transfers wine from one container to another.

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;
• the second decanting is carried out in early winter, when the low temperatures make it easier for the sediment and lees to fall to the bottom of the barrel;
• the third transfer is generally done in spring, between March and April.

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.

Have you always dreamed of sleeping in a medieval castle? Find out which are the ten best locations in Italy to experience a fairytale night.

Sleeping in a medieval castle: the 10 best locations

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.

Banfi Castle in Tuscany

The Tuscany, dotted with enchanting villages perched on hillsides, is the Italian region that most offers the possibility of sleeping in a medieval castle. In fact, each village has its own fortress, watchtower or castle, which are restored and refurbished to welcome visitors seeking a fairytale holiday within its stone walls.

In Montalcino, amidst the hills and vineyards of the Val d'Orcia stands Castello Banfi, a historic fortress built between the 10th and 13th centuries that dominates the entire landscape and offers those lucky enough to look out from its battlements a breathtaking view of the entire Banfi estate.

Castello Banfi is a complex dedicated to wellness and relaxation, created to enhance an area rich in history and food and wine traditions, and to offer tourists the opportunity to stay in a castle while enjoying all the comforts of a luxury facility.

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.

Staying in a castle such as Castello Banfi will allow you to breathe in an enchanted atmosphere of times gone by, strolling in the shade of the romantic Pergola, where the scent of the rose bushes sweetens the evening air, or relaxing in the Reading Room, where refinement and comfort will give you pleasant moments of relaxation.

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

The complete guide to filtering wine correctly

In assessing the quality of a wineclarity plays a fundamental role: the absence of turbidity makes it possible to recognise a fine wine even without uncorking the bottle. It is the result of careful wine filtration and clarification, carried out by master vintners through a meticulous and gradual process involving several stages.
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:

• roughingThey are used to eliminate the larger particles suspended in the wine;
• rinse aidThey intervene on the smallest particles, those visible especially in white wines or fine productions where even the smallest sign of turbidity can compromise the quality of the product;
• sterilisersThey completely eliminate the microorganisms present in the wine, including potentially harmful yeasts, thus stopping the fermentation process at its ideal point.

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.

With deposit

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.

For flooding

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.

On cartoons

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.

On membrane

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.

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.