Fine sparkling wines such as the Cuvée Aurora Roséthe Cuvée Aurorathe Cuvéè Aurora Blancthe Cuvéè Aurora Riserva 100 Mes or the Banfi Brut Metodo Classico si contraddistinguono, oltre che per il profumo intenso e avvolgente e per il perlage fine e persistente, anche per un’eccezionale limpidezza, considerata uno dei segni distintivi degli classic method sparkling wines. Tale caratteristica è frutto di un elaborato procedimento chiamato remuage which, in its manual form, allows sediment to be collected in the neck of the bottle and then removed later by disgorging.

What is remuage?

La parola “remuage” è di origine francese e significa letteralmente “shaking”. Nel caso del remuage della bottiglia di spumante, tale scuotimento è controllato e calcolato al millimetro con la massima precisione, attraverso movimenti decisi e studiati nel tempo.

L’origine francese del termine tecnico che identifica il processo di “scuotimento controllato” testimonia le French origins del procedimento stesso. Durante il XIX secolo nella regione Champagne-Ardenne della Francia, molto rinomata per le sue bollicine, i produttori vinicoli idearono questa pratica per rendere limpidi gli spumanti metodo classico, così da remove lees and fermentation residues and give the sparkling wine its classic perlage.

Historical background on remuage 

The first to adopt an effective method for sediment to accumulate in the neck of the bottle was, according to tradition, Jean Godinot, canonico della Cattedrale di Reims e rinomato viticoltore. Egli suggerì di collocare le bottiglie, parzialmente rovesciate, in un letto di sabbia, così da favorire il deposito dei sedimenti. Tuttavia, tali letti di sabbia occupavano un discreto spazio nelle cantine e, in un periodo storico in cui la produzione e il consumo di champagne era aumentato in Francia e in Europa, era necessario trovare una soluzione diversa.

It is due to Mrs Clicquotowner of a famous winery in Champagne and one of its employees, Antoine Muller, l’invenzione della remuage boarda kind of three- or four-tier shelf, the shelves of which were made of tables with slanted holes in which to place the bottles at an angle.

The first pupitres così come si conosce oggi risale invece al 1864 e fu brevettata da Michelot. The structure consisted of an inclined table with the right angle into which 120 bottles could be inserted and comfortably picked up to perform the manual remuage.

Nel corso degli anni, le pupitres si sono evolute per consentire una maggiore automazione nel processo di remuage: la pupitre a manovella e la pupitre di Mereaux non ebbero molto successo, poiché facilmente soggette a rottura, mentre fu adottata in molte cantine la pupimatic del 1966, una pupitre composta da pannelli verticali con 240 alloggiamenti per le bottiglie, azionata da motori elettrici.

Il lento passaggio dal remuage manuale a quello automatico ebbe inizio tra il 1972 e il 1973, con l’invenzione dello champarex, una macchina che agiva non sulle singole bottiglie ma sull’intera cassa che le conteneva, e del cosiddetto giro-pallet, un contenitore cubico che può ospitare 504 bottiglie e che ruota grazie all’azione di un motore elettrico. Oggi, i moderni e sofisticati giro-pallet vengono ampiamente utilizzati dalle aziende che eseguono il remuage automatico. Tuttavia, per gli spumanti d’eccellenza, si predilige sempre il remuage manuale.

How is manual remuage done?

But how does the manual remuage and at what point in the production of sparkling wine does this controlled bottle rotation take place?

Bottles ready for manual remuage are inserite a collo in giù su apposite strutture in legno, triangolari o a forma di V invertita, piene di fori per l’inserimento in verticale delle bottiglie. Tali strutture sono chiamate pupitres (termine che in francese significa “leggio” o “tavola”) consentono di inclinare le bottiglie gradualmente, aumentandone l’inclinazione, per arrivare a 60 gradi nel giro di 25-30 giorni, così da collect yeast sediment in the neck of the bottle used for the bottle fermentation typical of classic method sparkling wines.

Sotto il tappo a corona viene inserito un piccolo cilindro di plastica per favorire l’accumulo delle fecce al termine del remuage manuale: la bidule.

Daily then the remuer, ossia l’esperto di remuage manuale, ruota la bottiglia con un colpo di polso deciso, così da scuotere i residui sul fondo della bottiglia, con una rotazione di circa 1/4 o 1/8, in senso orario o antiorario.

When is manual remuage done?

Come detto in precedenza, il remuage manuale è necessario per l’eliminazione dei sedimenti e delle impurità. Questa delicata fase si colloca after the second fermentation in the bottle and the so-called frothing, ossia quel processo che consente all’anidride carbonica di rimanere nel vino sotto forma della tipica spuma da cui lo spumante trae il nome.

The sparkling wine production process inizia con la preparazione della cuvée, il vino di base ottenuto dalla sapiente miscela di vini provenienti da diverse varietà di vitigni accuratamente selezionati. Viene poi bottled in the final destination bottle e lasciata affinare su lieviti a temperatura controllata per diversi mesi (nel caso della Cuvée Aurora imbottigliata da Banfi l’affinamento su lieviti è di circa 30 mesi).

In questa fase viene introdotta una miscela di zucchero, minerali e lieviti che prende il nome di liquer de tirage (“liquido di tiraggio”) e che consente la seconda fermentazione in bottiglia.

Only dopo l’affinamento si procede con il remuage manuale, per l’eliminazione dei lieviti esausti e della feccia. Infine, si procede con la sboccatura oppure dégorgement, ossia l’asporto del tappo con la bidule dove si è concentrata la feccia, e con la sostituzione con il nuovo tappo. Questo processo, un tempo fatto a mano da un tecnico esperto, adesso viene effettuato, nella maggior parte delle aziende vinicole, da un macchinario ad hoc.

Per il remuage, invece, si predilige ancora il processo manuale: un remuer esperto può far ruotare anche 40.000 bottiglie al giorno. Tuttavia, per le grandi produzioni, si può fare ricorso al “giro pallet”, chiamato anche “gyro-palette”.

How long does the manual remuage last?

Data l’importanza di questo processo nella produzione dello spumante con metodo classico, è naturale chiedersi how long the manual remuage lasts. The treatment time varies depending on the type of sparkling wine and on how many days it takes to reach the clarity that characterises, for example, a Brut Metodo Classico. In general, the remuage lasts about 1/2 months e una bottiglia può essere manipolata anche più di 25 volte prima di essere considerata pronta.

I remuer specializzati hanno l’abitudine di draw a mark with chalk sul fondo della bottiglia per indicare il punto da cui si partiti per la rotazione di quel giorno, così da poterlo usare come segnaposto per il remuage manuale del giorno successivo: si tratta di un trucco del mestiere che si rivela molto utile, dato che il procedimento del remuage manuale dura diverse settimane.

In cosa consiste una visita in cantina? Perché sceglierla durante la propria vacanza? Scopri le visite alle cantine del Castello Banfi Wine Resort.

Visit wineries: what to expect?

La visita alle cantine non è solo un’esperienza riservata ai soli cultori del vino ma è sempre più una parte fondamentale di quel turismo enogastronomico che negli ultimi anni ha affascinato turisti italiani e stranieri.

In the past, wine cellar tours were reserved for connoisseurs and sommeliers who visited these places to treat themselves to tastings of fine wines directly in the production area, also taking the opportunity to come into direct contact with the producers and buy fine wines at zero kilometre.

Nowadays, the cellar visit experience is a phenomenon that interests many more people and is an opportunity to taste wines under the guidance of expert sommeliers and to observe at first hand how wine is produced and which are the most advanced production techniques adopted by wineries such as Banfi. But what to expect from a visit to the cellars?

Visiting wineries: an educational and fascinating experience

In many cases, the tour of the cellars is preceded by a visit of the entire estate, especially the vineyards, where a guide will illustrate the ampelographic excellence of the region, show the less experienced the main differences between white and black grape varieties, and explain, for example, what is meant by a late harvest.

This type of experience, evocative and interesting from a landscape point of view, is also fascinating for those who do not consider themselves experts but are equally interested in discovering its characteristics and curiosities.

Next comes a visit to the cellars proper. These are very often architecturally striking places (a spectacle of wood and stone), with rows of barrels of different sizes lined up one on top of the other and/or bottles of sparkling wine lying on the characteristic wooden pupitres for ageing.

A visit to the wine cellar is the ideal opportunity to discover all the stages of vinification or sparkling wine making and to enrich your knowledge of production techniques. Your guide will show you the different equipment, explaining the history, characteristics and curiosities of each one. You may also have the opportunity to observe how the crushing takes place in the large vats, how a proper bottling is carried out or how the master winemakers perform the ancient technique of manual remuage.

Wine cellar tours: a taste experience

A visit to the wine cellar can only end with a tasting of the local wines from the cellar itself, often accompanied by the tasting of other typical local products (cold meats, cheeses, etc.).
It will be the job of the sommeliers to explain to you the different characteristics of the wines, which are the result of a careful selection of berries and an articulated and complex winemaking process in which tradition, experimentation and cutting-edge technology play a fundamental role. This will make the cellar tour a complete educational and taste experience.

Visiting our Cellars

Banfi, which has always made excellence and hospitality its philosophy, is one of the wineries that opens the doors of its estate for a good part of the year for a visit to the cellars, to discover places designed to preserve and enhance the extraordinary clonal selection of grapes produced on the Banfi estate.

In addition to the traditional wine cellar, during the tour of our cellars it is also possible to admire the new micro-vinification area, a true jewel in terms of technology and innovation, born from the avant-garde research that has always characterised us and with the aim of enhancing the richness of the ampelographic heritage of the Montalcino estates.

The environment is in fact a true cellar within a cellar, the heart of Banfi excellence. Here one can observe in detail the entire winemaking process: from the crushing of the grapes to the bottling, in perfect accordance with the educational purpose of the cellar visits organised by Castello Banfi Wine Resort.

What to combine with a winery visit?

The Banfi wine cellars are immersed in landscapes of extraordinary beauty. Once the winery tour is over, it will then be possible to visit the enchanting Castello di Poggio alle Mura, for example.

For those wishing to spend a few days in the Tuscan countryside, rooms and suites are also available at Castello Banfi Wine Resort, the luxury property by Banfi, which offers its guests a five-star experience of relaxation and comfort in perfect harmony with the surrounding landscape and the structures of the Borgo. Treating oneself to a visit to the cellars, combined with a stay like this, is a unique experience: the ideal holiday for wine lovers and not only.

Both are sparkling wine production methods. Here are the characteristics, similarities and differences of the charmat and champenoise methods.

Charmat and Champenoise methods: here are the differences

The sparkling process, i.e. the process that leads to the transformation of wine into sparkling wine by means of a second fermentation on yeasts, is complex and articulated. The characteristics of the sparkling wine are influenced not only by the quality of the starting cuvée and the exact composition of the liqueur de tirage, but also by the method used to induce refermentation. Depending on the technique used to induce the second fermentation, one distinguishes between the Charmat Method and the Champenoise Method.

The difference between the Charmat and Champenoise methods mainly concerns the second fermentation: this takes place in stainless steel barrels in the first case and in bottles in the second. However, the subsequent steps also differ in certain aspects, as does the final product:

• Charmat Method sparkling wines are fragrant, aromatic and have a rich, penetrating perlage;
• Champenoise Method (or Classical Method) sparkling wines are delicate and fresh, very balanced and with a very fine perlage.

The peculiarities of the two types of sparkling wine are easily identified during a guided tasting, such as those organised at L'Enoteca di Castello Banfi Wine Resort, which include the tasting of some of the best Banfi wines accompanied by typical Tuscan products.

The Champenoise Method

Il Metodo Champenoise deve il suo nome alla regione francese Champagne da cui provengono i migliori spumanti francesi. Tale processo di spumantizzazione è conosciuto anche con l’espressione di “Metodo Classico”. Gli spumanti Metodo Classico italiani, realizzati con cuvée a base di Chardonnay o Pinot nero sono estremamente freschi ed eleganti.

Origins of the Champenoise Method

The origins of this sparkling wine method are very old and date back to the late 17th century. Sources attribute the invention of sparkling wine (initially only made with the Classic Method) to Abbot Pierre Pérignon.
The latter is said to have discovered the possibility of a second fermentation of wine in the bottle through the addition of sugar and the subsequent formation of bubbles.

How the Champenoise Method Works

As with all sparkling wines, the choice of the base cuvée is crucial: early harvest still wines with good acidity are preferred. Subsequently, the cuvée is bottled together with the so-called liqueur de tirage, a solution of sugars and selected yeasts that activates the second fermentation. This phase can last several years, during which the sparkling wine acquires the complexity of aromas and fragrances that will characterise it in its final stage.
The subsequent steps in the production of Metodo Classico sparkling wine are characterised by the perfect synergy between new technologies and traditional manual practices, such as remuage or degorgement, two techniques used respectively to separate the lees from the sparkling wine by rotation and to remove the crown cap where these lees have settled.

The Charmat Method

The difference between the Charmat Method and the Champenoise Method concerns, as mentioned above, the place where the second fermentation takes place: in the case of the Charmat Method, temperature-controlled stainless steel barrels called 'autoclaves' are used.

Origins of the Charmat Method

The Charmat Method owes its name to Eugène Charmat, a French oenologist who patented a new method and innovative technology for refermenting sparkling wine in the early 20th century.
However, the first to devise this method was the artisan oenologist Federico Martinotti. His new technique was aimed at reducing the cost and production time of sparkling wine by introducing mass fermentation of the traditional cuvée inside stainless steel barrels under pressure (the autoclaves). Charmat is credited with improving this technique and acquiring the patent, some fifteen years after Martinotti's first uses, which is why this procedure is known as both the Charmat Method and the Martinotti Method.

How the Charmat Method Works

The starting point for producing Charmat Method sparkling wine is a cuvée of base wines with an intense aromatic background. This technique, in fact, is the one that best preserves the olfactory characteristics of the grape variety itself, enclosing them within the bottle and expanding them thanks to the bubbles.

The cuvée is introduced into stainless steel barrels under pressure for between 30 and 80 days. During this period, the wine undergoes rapid fermentation, thanks to the introduction of sugars and selected yeasts, until it takes on foam. The stay on the yeasts allows the aromas to develop and evolve into a fresh, fragrant sparkling wine with a complex olfactory profile.

The differences between the Charmat and Champenoise Methods do not only concern fermentation but also the subsequent stages of sparkling wine-making. Indeed, in order to preserve the variegated, intense aroma and broader-grained perlage that characterise Charmat Method sparkling wines, the remaining stages of the sparkling process (racking, refrigeration, filtration and bottling) take place under isobaric conditions (i.e. under pressure) so as not to disperse the carbon dioxide created and to bring a bottle with an exuberant, complex taste to the table.

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

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

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

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

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

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

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

Soft cheeses

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

Semi-hard cheeses

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

Matured cheeses

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

Pasta filata cheeses

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

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

Flowered rind cheeses

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

Blue cheeses

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

The best Banfi wines to pair with cheese

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

Banfi red wines

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

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

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

Banfi white wines

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

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

Raisin and sparkling wines

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

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

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

Enoteca: meaning, history and curiosity

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

Etymology of enoteca

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

What is sold in wine shops?

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

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

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

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

When did the first wine shops date back to?

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

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

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

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

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

Che cos’è la Certificazione Equalitas?

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

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

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

The three pillars of Equalitas certification

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

Banfi per la formazione e la sostenibilità economica

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

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

Banfi per la sostenibilità ambientale

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

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

Carbon footprint

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

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

Water footprint

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

Biodiversità

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

Equalitas certification of sustainable products: our wines

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

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

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

Equalitas Sustainable Product Certification: what is it?

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

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

Poggio all’Oro Banfi e Certificazione Equitas

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

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

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

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

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

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

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

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

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

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

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

Wine tasting glasses: types and how to choose them

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

Wine-tasting glasses: the materials

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

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

Tasting glasses for red wine

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

Ballon

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

Burgundy

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

Barbaresco

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

Tasting glasses for white wine

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

Tulip

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

Renano

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

What is the ISO glass?

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

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

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