Sparkling wine: choose the right one for the holidays

Lo Sparkling wine is one of the undisputed protagonists in the menus during the holidays: on Christmas Eve, Christmas and New Year’s Eve a bottle is opened and the festivities begin with a glass of sparkling wine. The sparkling wine is also a wine that lends itself to different combinations: from fish dishes to classic courses to aperitifs.

There are many types of sparkling wines: depending on the method of production and the variation in the amount of sugar used, the bottles of sparkling wine bottles can be very different each other, differing in effervescence, aroma and taste.

But how to distinguish between the different types of sparkling wines? And what is the meaning of the words "spumante extra dry" or "brut"? What does the words "classic method" or "vintage" mean? Here, then, a deeper insight into sparkling wine to answer these and other curiosities.

 

Refermentation process: Classic method or Charmat

 

An initial differentiation between sparkling wines is made according to the refermentation process used.

In the Classic Method, the second fermentation takes place directly in the bottle through the addition of the so-called liqueur de tirage, a solution based on sugars and selected yeasts able to activate the refermentation of the wine.

In the Charmat Method, on the other hand, the refermentation takes place in stainless steel barrels at a controlled temperature by adding selected sugars and yeasts. The result is freshness and complex bouquet.

 

Gradation and sweetness of sparkling wine

 

A second classification is made according to sparkling wine sweetness , which is not only measured in terms of sugar residue but also based on levels of alcohol, acids and tannins. Depending on the variation of all these elements, a sparkling wine can be:

  • dry
  • baited
  • likeable
  • sweet

On the basis of the variation in sugar content (or residual sugar) alone, sparkling wines are differentiated into:

  • brut
  • extra brut
  • dry
  • extra dry

This name is enshrined in the Commission Regulation (EC) No. 607/2009 of 14 July 2009.

 

Brut

It is defined as "brut" a sparkling wine with avery low sugar content (less than 12 grams per liter) and that is characterized by an intense flavor and pronounced acidity. Among the great classics brut sparkling wines we highlight, for example, Brut Classic Method produced by Banfi, an exceptional sparkling wine with fine and persistent perlage that delights the palate with a fresh and lively taste, slightly bitter on the finish, thanks to the strong character of the cuvée with which it is prepared (Pinot Noir, Chardonnay and Pinot Blanc).

 

Extra brut

The "extra brut" sparkling wine, on the other hand, has a residual sugar content of less than 5 grams per litre. This is why it is dry and delicate, the perfect companion for any kind of meal.

 

Dry

The "dry" is the one with the most sugar residue: between 17 and 32 grams per liter.. It falls into the category of amiable wines and is therefore an extremely sweet sparkling wine, capable of enhancing exotic and special dishes, combining skilfully with spicy and spicy foods or accompanying candied fruit and small dry pastries, for an extremely sweet end to a meal during the festive season.

 

Extra dry

The "extra dry" has a soft and velvety taste, thanks to the residual sugar between 12 and 17 grams per liter.

It goes well with equally delicate dishes, both based on fish and white meat. An excellent bottle of extra dry sparkling wine to uncork during the Christmas holidays is for example the Tener Extra Dry, the Charmat Method produced by Banfi with a pleasant aroma of exotic fruits and peach, made with quality varieties Sauvignon blanc and Chardonnay.

 

What is vintage sparkling wine?

Finally, among the sparkling wines, there are some that bear on the label the words "vintage", defined as such when it is produced using at least 85% of the grapes harvested and harvested in the same vintage.

On Cuvée Aurora Alta Langa DOCG, , for example, is a very valuable vintage sparkling wine, produced from hand-picked Pinot Noir and Chardonnay varieties from the high hills of Piedmont. Its taste is intense, elegant and harmonious, with a fresh and savory finish: it is the ideal wine to accompany festive dinners, as it goes perfectly with fish dishes such as oysters and crustaceans.

Also the Cuvée Aurora Rosé Alta Langa DOCG, produced entirely with high quality Pinot Noir, is a vintage sparkling wine particularly suitable for this period of Festa: it is perfect for the aperitif, thanks to its intense and enveloping aroma, with hints of golden apple peel, Rosehip and dried fruit.

How to properly open a bottle of wine?

The wine tasting experience begins well before the tasting, when the drink is still in the bottle. From the presentation of the label, opening the bottle to the way to pour the wine into the glasses: each step should follow precise rules that the sommelier knows very well and which he puts into practice with artistry and skill.

However, even if you are not expert wine connoisseurs, you can learn some of these techniques, for example on how to open a bottle of wine the correct way to enjoy a good wine in the rules of art and amaze your guests when you bring the bottle to the table.

Knowledge how to uncork a bottle of wine is important in order not to damage the organoleptic characteristics, aromas and taste of this drink. A classic accident, for example, is the crumbling cork and ends up inside the bottle, rendering it unusable.

 

Tools for opening a bottle of wine

 

The most suitable tool to open a bottle of wine is the classic corkscrew, called in some Italian regions also"tirabusciò", from the French tire-bouchon that means precisely professional corkscrew, that used by sommeliers, besides being equipped with the typical spiral or "worm", the double-level extractor and the lever, is also equipped with a small blade, essential to open the capsule that wraps the neck of the sealed bottle.

This tool is practical, handy and can be used even with one hand. In other cases, as we shall see below, a blade corkscrewis used instead, consisting of two parallel blades connected to a ring. 

 

How to open wine: the basic steps

 

  • The first step to uncork a bottle of wine in the correct way is to make a small incision in the capsule with the corkscrew knife on the capsule at the height of the ring and lift it;

  • then it is recommended to clean the neck of the bottle with a napkin to remove any residue from the capsule;

  • at this point it is necessary to insert the tip of the corkscrew spiral into the centre of the cork and start screwing. It is not important that the tip penetrates the inside of the whole cap, on the contrary, it is not recommended: in doing so the risk that some particles will detach from the cap and end up in the bottle is quite high;

  • The next step involves theextraction of the cap, with the lever of the corkscrew resting on the neck of the bottle. The movement must be slow, with a slight but firm twist of the wrist to avoid breaking the cap. Contrary to popular belief, uncorking a bottle of wine in the correct way does not cause any noise when you remove the cap;

  • Once the wine bottle is uncorked, you may be prepared to examine the capto make sure that it has not broken or that there are no traces of mold or fungi that could have compromised the wine:

  • now the wine is ready to be served.

 

How to open a bottle of white wine

 

When it comes to how to open a bottle of wine, it is normal to ask whether there are differences between white and red.

The procedure is similar for both types of wine. The bottle of white wine, before being opened, must be dried with a napkinIn fact, it is usually brought to the table directly from the refrigerator or ice bucket, so it is important to dry it carefully to ensure a proper opening. 

 

How to uncork a bottle of red wine

 

Although the procedure for uncorking a bottle of red wine is similar to that described above, for red wines it is necessary to take some extra precautions before opening the bottles.

Red wines are stored in a horizontal position within a controlled environment such as the classic cellar or the more modern cellar. However, it is advisable to put them upright one day before serving to facilitate the deposition of any particles at the bottom of the bottle.

 

How to open a bottle of aged wine

 

Opening bottles of aged wine requires, as anticipated, some extra tricks. In addition to the precautions mentioned above, it is important to keep in mind that the long stay in the cellar characteristic of this wine could affect the integrity of the cap. If you use the classic corkscrew to uncork the wine bottle, you could run the risk of breaking the cap and damaging the wine.

The advice to open a bottle of aged wine is to use a corkscrew. This particular instrument is composed of two parallel blades that are inserted into the cork stopper laterally (not from above as with the traditional corkscrew). Once this is done, proceed with the rotation of the corkscrew, pulling slightly: it is thus possible to uncork the bottle of aged wine without risks.

Etruscan Balsamic Dressing

Etruscan Balsamic Dressing: history, production, characteristics and curiosities about the balsamic vinegar produced by Banfi.

 

Etruscan balsamic dressing: characteristics and production

 

The stay at Castello Banfi Wine Resortin the romantic village of Poggio alle Mura, offers unforgettable experiences, discovering the beauty and history of the Tuscan territory, rich in priceless artistic treasures, suggestive landscapes and unmistakable flavors. Among these, stands out for its uniqueness the Etruscan Balsamic Dressing, a valuable nectar similar to balsamic vinegar that accompanies the most delicious dishes of the Italian tradition.
In our Balsameria, located inside the Castle of Poggio alle Mura, we dedicate ourselves with skill and passion to the production of the Etruscan Balsamic Condiment, using the exceptionally valuable grapes grown in the area and following the traditional methods of the ancient Etruscans.

 

How it's born 

 

The production technique of Condimento Balsamico Etrusco is long and complex, with an aging that lasts for about 12 years,The result is a balsamic vinegar with a complex and spicy aroma and an inimitable taste, the result of a perfect balance of sweet and sour. The traditional
The traditional white Montalcino grapes (Moscadello and Trebbiano) are collections harvested late and then pressed to obtain the must. Once filtered, the must is then cooked.This results in a dense, dark monster with a higher percentage of sugar.Once cooled, the cooked must is then placed in wooden barrels for a period varying from 4 to 8 months.During this time period the balsamization process takes place.

 

Production process

 

The traditional process of producing balsamic vinegar, followed in part also for the production of Banfi Etruscan Balsamic Condiment, involves the preparation of a"battery", that is to say a series of small barrels of different woods and decreasing size (60 to 25 litres).
The material used for the barrels is varied and is mainly responsible for the varied aromatic bouquet of the Etruscan Balsamic Seasoning: oak, chestnut, cherry, ash and mulberry release their aromas and contribute to enhance the olfactory complexity of this particular balsamic vinegar seasoning.
The transfer from larger to smaller barrels only involves three litres of seasoning and is a gradual processwith different retention times. The entire aging process lasts about 12 years,for a unique balsamic seasoning.

 

Characteristics 

 

The Etruscan Balsamic Seasoning is characterized by a dark brown color, full and bright and for a rich viscosity. viscosityThe nose is spicy and intoxicating, with a pleasant and harmonious acidity.Its perfume is unique and only and complex, the result, as mentioned above, of the aging in barrels of fine wood of different material but also of the quality of the late grapes typical of the territory of Montalcino.
The taste is also unmistakable, with a wise balance of trends sweet and sour and a sweet and sour trends full and rich.

 

What to pair with Etruscan Balsamic Condiment

 

These its aromatic characteristics make it the ideal condiment for risottos of all kinds, in particular for the refined risotto risotto with strawberries and balsamic vinegar or for the more traditional risotto alla milanese.
Other first courses to be enriched with the Etruscan Balsamic Seasoning may be the fettuccine with sausage and balsamic vinegar, a dish that combines the rustic flavor of pork with the refined seasoning.
It also goes perfectly with white and red grilled meats and can be used for the preparation of tasty scaloppini or marinated fillets.It adds flavor and taste to the fish, especially if baked or wrapped. Finally, characterized by its balanced aromaticity, the Banfi Condiment is often used for the preparation of fruit and jelly based desserts jelly.

 

The Balsameria: the birthplace of Etruscan Balsamic Condiment

 

The refined preparation of the Banfi Balsamic Condiment takes place inside the Balsameria di Castello Banfi, a place of other times that you can visit when staying at Castello Banfi Wine Resort.
The old storerooms of Castello Banfi, located under the north wing of the building, have been transformed into the place where this condiment is produced thanks to their climatic characteristics. They are reminiscent of a real miniature cellar, where you can admire the barrels of different sizes and the materials used to age the must.
On each of the barrels, placed in neat rows between the red brick columns, stands a linen cloth with a metal chain: tradition dictates that it prevents dust and insects from contaminating the product.

 

Visit the Balsameria

 

Visiting our Baslameria, therefore, is not only a gastronomic experience but also an enchanting immersion in the traditions of the Montalcino territory that, in the case of the production of the Etruscan Balsamic Condiment, date back to the time of the Etruscans.

Gift guide: what wine to give to make a good impression

If you need to bring a gift to friends or for a special occasion, there is nothing better than a good bottle of wine. good bottle of wine.

But what wine to give to make a good impression? Is it better a white or a red one? Below the guide to gifts you need to choose the best wine to give as a gift.


Choose a Banfi wine to make a good impression


On first advice to follow, whether it is wines to give for birthday or wines to give at Christmas, is to always bet on a quality wine.Buying a quality product and giving it as a gift to a loved one also means sharing with them the values and ideals of the wine producer.

A second piece of advice is to find out about the characteristics, values and production methods of the winery from which you want to buy wine.

Giving one of the our winesfor example, it means sharing the same principles as a wine-growing company which has made research and local knowledge the key to its success and spreading its ideals: valorisation of land and the people who inhabit it, the respect for the environment and territorial resources.


Gift Guide: Classic wines

If you do not know the personal tastes of the gift recipient, we suggest limiting the choice of wine to be given to the great classicsor labels of undisputed fame that even non-connoisseurs are familiar with.

A Brunello di Montalcino or a Chianti Classico are known and appreciated all over the world and represent some of the most prestigious Italian oenological excellence.

 

Gift Guide: Collector’s wines

Also the collector's wines can be a very welcome gift, both for collectors interested in the quality of the wine and for those interested in the aesthetics of the bottle. 

In the first case it will be essential to select a good vintage of production, bearing in mind that the aged red wines twenty or thirty years are considered real collector’s jewels.

In the second case, however, it is suggested to focus on bottles for special occasions or on limited editionsThis is the case, for example, of La Pettegola Limited Edition 2022the Vermentino by Banfi whose label was made by Van Orton Design.

 

Gift Guide: Meditation Wines

Meditation wines are very much in demand and appreciated. They are full-bodied, structured wines that can also be enjoyed on their own. They are perfect for tastings or to sip for a relaxing moment: if you don't know what wine to give to make a good impression, a good meditation wine perhaps accompanied by a tasting glass and a good book are the ideal choice.

 

Gift Guide: Red wine

The choice of red wine to give as a Christmas present and other special occasions is certainly guided by the personal tastes of the recipient but, as mentioned above, there are classic labels which is always nice to receive, to be uncorked for example together at a dinner with family or friends. 

On Centine Rosso, for example, is suitable to be consumed on any occasion, thanks to its balanced taste, where fullness and softness are well balanced by a good acidity. Also the Belnero is an excellent red wine to give as a gift: born from the meeting of international vines grown in the territory of Montalcino and Sangiovese, it is an elegant and full-bodied wine, with a powerful and soft structure, perfect for a meat dinner.

 

 

Gift guide: White wine

A good white wine to give is instead the Fontanelle that stands out on the nose for its intense and elegant fruity and floral aromas and that has excellent aging potential. Refined and balanced both in the bottle’s aesthetics and in the taste is finally the Principessa Gavia, a white wine to give to those who love soft wines, with a hint of acidity but with a light and varied aromatic bouquet.

How to store wine?

Among the factors that influence the experience of tasting a wine is undoubtedly its state of conservationin order to keep its characteristics intact and to enhance its bouquet of aromas when opened, it is essential to know where and how to store wine in the house while still sealed or once wine bottles have been opened.

 

How to store wine: factors to take into account

 

To store wine optimally at home, it is important to consider three aspects:

lthe temperature of the wine, the brightness of the room and the position of the bottle.

 

Temperature

Temperature plays an essential role: the temperature fluctuations or wrong temperatures can alter the organoleptic characteristics of wine and damage its olfactory, aromatic and taste characteristics, as well as delay or accelerate the ageing process.

Below 10° you risk the formation of small ice crystals while above 18° the wine may undergo rapid maturation, as well as the loss of its original characteristics. In the case of WHITE WINES we recommend a temperature of 10°- 12°C while for the red wines a temperature between 12° and 15°C.

 

Brightness

I sun rays are harmful to the wine bottle as they can trigger a oxidation process which compromises taste and quality.

That is why it is always recommended to storing wine in dark or semi-dark places and above all never to expose it to direct contact with sunlight or phosphorescent lights.

 

Location

Another factor to be taken into account is the bottle position. So how should wine be stored, horizontally or vertically? The advice is for bottles to be arranged in horizontal position to ensure that the liquid wets the cork so as to prevent the oxidation process from starting.

True connoisseurs know that the ideal position is not perfectly horizontal: the bottle should be further inclined by 5° with the cap facing upwards. Most wine cellars have, not surprisingly, a bottle rack with precisely this inclination.

 

 

Where it is best to store wine


Cellar

The ideal place to store wine is the winery because it is a dark room with a more constant temperature than other rooms in the house.

It is no coincidence that in wineries the cellar is the heart button of the vinificationthe casket that holds the wines during their refinement in barrels and bottles and that allows them to mature to the right point for quality products.

 

Wine cellars or cold stores

However, not everyone is fortunate enough to have a cellar. In such cases, one can resort to the wine cellars or wine librariesspecial cold rooms designed for store wine at a controlled temperature and in a horizontal position. The best models are small and compact and can accommodate numerous bottles while taking up little space. Some are real technological and design gems.

 

 

How long can you keep an open bottle of wine

Wine is a 'living' product: its characteristics change over time. If left in a sealed bottle for a long time, in optimal conditions, its perfumes and aromas evolve into more complex and articulated structures with the passage of time.

The same happens when opening a bottleContact with air produces alterations in the organoleptic components of the wine. In several cases, oxygenation of the wine is a procedure that allows the wine to release its characteristics to the full. This is the case, for example, with aged and well-structured red wines, which must be aerated inside special decanters or in the bottle itself before serving.

 

Oxygenation

 L'oxygenationIn fact, it has the function of rebalancing the wine with its surroundings by eliminating the so-called reduction smell. 

However, keeping a bottle opened for a long time alters its characteristics, damaging the wine. Aromatic substances evaporate and can increase thevolatile acidity which gives the wine an unpleasant sour taste.

So, How long can you keep an open bottle of wine? It all depends on the type of wine. 

 

How to store white wine and sparkling wine

In general, the WHITE WINES should be stored at a temperature of 10° - 12°C while the bottle is still sealed, possibly in a horizontal position. Storage after opening for whites is only possible for one to three days if the cork is screwed, and for sparkling wines only a few hours (maximum 24 hours).

 

How to store red wine

I red wines instead should be stored at a temperature between 12° and 15°C in a horizontal position. However, it is advisable to rotate them in upright position one day before serving them on the table. This will in fact favour the depositing of particles on the bottom.

Christmas traditions in Tuscany

From artistic nativity scenes to culinary traditions, discover the most magical time of the year with Tuscan Christmas delicacies and pair them with the right wine.

December is one of the most evocative times of the year to visit Tuscany, thanks undoubtedly to the magical atmosphere that can be felt from the very first days of the month in art cities such as Florence and Siena or in medieval villages such as Poggio alle mura and Montalcino where the Christmas traditions of Tuscany fascinate tourists of all ages.


Christmas in Tuscany


Christmas in Tuscany is indeed an experience to be had at least once in a lifetime, to be experienced at couple o at familysurrounded by breathtakingly beautiful landscapes that are coloured with new shades and suggestions during the Christmas period. But Christmas in Tuscany is also synonymous with hospitality, good wine and good foodthanks to the richness of the local culinary tradition that skilfully blends quality ingredients and traditional country recipes to satisfy even the most demanding palates.


Christmas traditions in Tuscany


Tuscan Christmas traditions have their roots in the ancient times and are repeated from generation to generation to keep alive the link with the past and with a land so rich in stories, legends, events and traditions.


Villages and cribs

It is above all the villages that are the protagonists of Christmas traditions in Tuscany: Barga, Petroio, Pescaglia and other small jewels of the Serchio valley are transformed during the Christmas period into a veritable living nativity scene under the open sky, in which one can walk around admiring the masterpieces of the master figurine makers dedicated to the Nativity, but also to popular traditions. The most fascinating is the Petroio Artistic Crib with over 100 characters.


Bonfires and torchlight processions

In the small village of Gorfigliano, in the Alta Garfagnanathe evening of Christmas Eve is lit up with magic thanks to the splendour of the Nataleccivery high bonfire placed in the highest points of the surrounding hills, which are lit at the same time as the bells toll, enveloping the village in a magical light. The event is one of the oldest Christmas traditions in Tuscany: the Christmas construction techniqueswith juniper and chestnut branches, are a secret that has been handed down from generation to generation for centuries, and competition between families in the area is still felt today.
Dates back to before the year one thousand instead the torchlight procession in Abbadia San Salvatore, a pretty village in the heart of the Amiata. Legend has it that the inhabitants of the villages along the Via Francigena gathered there for the traditional Christmas Eve Mass and that their route to the abbey was lit and illuminated by large bonfires.
On 7 December instead, for the eve of the Immaculate Conception, is the municipality of Gallicano to sparkle at the torchlightwhich is ritually lit in the festively decorated square, amidst Christmas carols and colourful market stalls.


What we eat at Christmas in Tuscany


Christmas traditions in Tuscany are also ancient when it comes to gastronomic traditions. Tuscany is in fact home to the Italian culinary excellence most appreciated throughout the peninsula and the world, including fine wines from the Montalcino area. It should come as no surprise, therefore, that many Christmas recipes are also being revived in other parts of Italy.


But what do you eat at Christmas in Tuscany?


It starts, as per tradition, with the appetizers with cured meats, accompanied by a local white wine, and with the liver crostinialso called crostini neri, symbol of a rustic and humble culinary tradition, but rich in taste.
Among the first courses, we find tortellini in capon broth, strictly handmade with fresh egg pasta, and the so-called 'ribollita di cavolo nero', a soup made with beans, Savoy cabbage and cabbage, served in terracotta bowls. Christmas traditions in Tuscany include a meat second courseanother excellence of the area: roast Chianina beef, pork liver, guinea fowl and duck in orange are the typical specialities of this period.
On the Christmas table of true Florentines, one cannot miss the typical Tuscan sweets: castagnaccio, panforte di Siena, ricciarelli, cantuccini strictly dipped in vin santo as tradition dictates.


Visit our Wine Shop during the Christmas period


Tuscany is thus reconfirmed as one of the regions richest in culture and charm when it comes to Christmas traditions, which is why it is a favourite destination for many tourists in December.
For those who choose to spend Christmas in Tuscany among the rolling hills, the village of Poggio alle Mura (where the Castello Banfi Wine Resort), enveloped in the evocative and festive Christmas atmosphere, it almost seems like an enchanted place, a little glimpse of a nativity scene, a romantic greeting card. In addition to visiting our small village, you can discover the gastronomic traditions of Tuscany and visit the Enoteca of Castello Banfi Wine Resort, a true Tuscan workshop of yesteryear, with its exposed-beam ceiling and rustic floor. Here you can taste some of the best products offered by the land of the Brunellocold meats, cheeses, oils and of course a wide selection of wines, immersed in the magical atmosphere of Christmas.

Wine disgorging: what it is and what it is used for

The Disgorgement Process allows the removal of sediment. Find out how it is performed and at what stage of wine production.

What is wine disgorgement and how it is performed

Disgorgement of wine is a fundamental step in the production of classic method sparkling wines and, in the case of Banfi, our bubbles are produced according to this procedure in the cellar Banfi Piemonte located in Streviin the province of Alessandria.
In addition to our visitable wine cellar nestled amidst the Montalcino vineyards at the enchanting and picturesque estate of Castello Banfi Wine ResortIn fact, Banfi also has another equally historic winery with an adjoining 50 hectares (46 of which are vineyards) in Piedmont. Here we produce quality bubbles such as sparkling wines classical method and the Charmat.

 

At what stage of production is the disgorging of sparkling wine carried out?

Disgorgement of wine is a process that involves theelimination of fermentation residues from bottles of classic method sparkling wine.
The classic method sparkling winesin fact, undergo a second fermentation in the bottle: the base wine cuvée, made with fine wines from the region (Piedmont in the case of Banfi Piemonte), is enriched with a liqueur de tirage, a mixture of sugars, minerals and yeasts capable of triggering the re-fermentation of the wine and the so-called "presa di spuma". This process, however, results in the formation of residues and spent yeasts, which compromise the crystal-clear clarity that characterises Italian sparkling wines.

 

Process

For this, the bottles are turned upside down and, through the complex process of remuage, whether manual or mechanical, the residues are trapped towards the neck of the bottle, inside the bidule located under the crown cap.
It is at this stage that the wine is disgorged, i.e. the crown cork with the residue is removed and the new characteristic cork that characterises classic method sparkling wines is inserted.

 

Disgorgement of wine: meaning and origin of the name

The word "disgorging"by which the whole process of removing the residue is referred to, refers to the actual act of uncorking the bottle. The French word 'dégorgement', on the other hand, which is also used in Italy to indicate this procedure (given the profound influence of French wine culture in the production of classic method sparkling wines) can be translated literally as 'discharge' and refers instead to the elimination of residues. The two terms are used indiscriminately such as synonyms.

 

Dégorgement: differences between manual and mechanical procedure

Within the articulated and complex production process, the disgorging of sparkling wine occupies a role important, since guarantees the presentation of a crystal-clear sparkling winewith a luminous perlage and bubbles of character. In the past, this operation was performed by hand, even within the Banfi Piemonte winery, by experts in manual remuage and dégorgement à la volée, through skilful and precise gestures, the fruit of years of experience in this field.

 

Dégorgement à la volée: the traditional procedure

Dégorgement à la voléei.e. the disgorging by handconsists in uncorking the upside-down bottle by handby exploiting the pressure created inside it during refermentation and thus eliminating the residue inside the cork and bidule. It is then quickly straightened so as to reduce the spillage of the sparkling wine.
At this stage, you can compensate for the loss of liquid through a procedure of topping up with liquer d'expedition or liquer de dosage, a sugary blend that enhances classic method sparkling wines and helps enrich the sensory experience.

 

Innovation

The difficulty of dégorgement à la volée made it essential to invent a mechanised procedure that would minimise or completely eliminate wine spillage. However, for fine formats or the most special cuvées, we still use this manual technique, which we could define a true art, the exclusive prerogative of expert master vintners, such as those at Banfi.

 

Dégorgement a la glace: the modern procedure

The mechanised procedure of disgorging wine or sparkling wine is called dégorgement a la glace. Bottles undergoing remuage are pre-washed from the pupitres (the special wooden boards on which they are placed with the neck downwards) and placed in special machines that freeze the neck of the bottle and the crown cork thanks to a special saline compound capable of bringing the liquid and sediment to a temperature between -25°C and -30°C.

 

Machinery

The machinery then proceeds to turn the bottles upside down: unlike manual dégorgement, with dégorgement a la glace the spent yeast and other residues trapped in the bidule will be frozen, without the risk of them falling into the bottle and clouding the wine again.
It is then possible to safely remove the frozen cork (the actual disgorging of the classic method sparkling wine), top up the wine if necessary, and replace the cork with the metal cage.

 

Conclusions

On dégorgement a la glace is, as mentioned above, the procedure for disgorging wine most used by the producers. However, watching a master vintner perform manual dégorgement is a real spectacle, an experience not to be missed if you love wine and its production according to ancient traditions.

What wine to drink with carbonara?

The carbonara, an expression of popular Roman cuisine, appreciated everywhere in Italy by tourists and Italians alike, is (only apparently) one of the simplest dishes to prepare, given the small number of ingredients: pasta, eggs, guanciale (cured pork cheek) and Roman pecorino cheese. However, from the skilful mixing of these ingredients comes a dish full of flavour, strong in texture and colour. Such a dish must be accompanied by a wine that can hold its own against the complexity of flavours in this dish. So, what is the best wine for carbonara?

 

Carbonara: wine pairing and general rules

 

Carbonara is a very complex dish in terms of structure and flavours. For this reason Light and unstructured wines risk being eclipsed compared to the richness of flavour of this first course.

On wine to go with carbonara should therefore be chosen from among those that are fresh, with good acidity, capable of balancing the fat component and the pasta's tendency towards sweetness.

In fact, the egg yolk has a certain fattiness that tends to sweetness. In addition, both the guanciale and the pecorino romano, key ingredients in the preparation of traditional carbonara, are equally fatty and unctuous. While this gives carbonara the inimitable flavour that has made it a typical dish in Italian cuisine, it could blunt the taste of an equally renowned but unsuitable wine for such a flavour comparison. To cleanse the palate we therefore recommend a wine with good acidity.

Following these general guidelines, you can select the type of wine for carbonara among whites, reds and sparkling wines.

 

 

Carbonara: white wine pairing

 

To accompany the carbonara, the white wine must have a decisive and feisty character, with a good and harmonious acidity. and a structure that can balance the richness and flavour of the ingredients. We therefore recommend opting for full-bodied and fresh wineswith enveloping aromas, best if aged in wood. The varieties that go best with carbonara are those from vines Chardonnay o Vermentino.

 

What red wine to pair with carbonara?

For the choice of red wines it is good to go for structured but moderately tannic winesan excessive concentration of tannins, as well as too much body, could in fact unpleasantly counteract the egg's tendency to sweetness. So what red wine to pair with carbonara? A Barbera d'Asti or some international grape varieties, such as the Cabernet Sauvignon or Merlot are among the most suitable, thanks to their softness and spicy notes that recall the scent and flavour of guanciale on the nose. 

 

Carbonara: sparkling wine pairing

Lo Sparkling wine as a wine to pair with carbonara is mainly a philosophical choice: traditional carbonara, understood as a rustic, peasant dish, goes with fresh and decisive sparkling wineswith bubbles openly contrasting the fatness of the egg and bacon.

 

Wine for Carbonara: the most suitable in the Banfi selection

 

Banfi provides a wide selection of wines that, for their character and freshness, are among the best to pair with carbonara. Here is a selection of whites, reds and sparkling wines that best suit this great classic of Italian cuisine.selection of wines in distribution

 

The whites of Banfi

On Centine Biancofresh and full on the palate, fruity and floral on the nose, it is the ideal Tuscan white to accompany a dish of spaghetti or rigatoni alla carbonara. Its well-balanced structure and the preciousness of the Chardonnay and Vermentino varieties accompany the rustic flavour of pecorino and guanciale without dampening them.

Another indicated white is the Fontanelle, from Chardonnay grapes with excellent ageing potential and a soft structure well balanced by a hint of savouriness. Complex and elegant, this wine for carbonara fully expresses all the peculiarities of the Montalcino terroir.

Finally, another suitable wine among the whites is La Pettegola, a very fresh Vermentino IGT Toscana ideal for drinking throughout a meal.

 

The reds of Banfi

 

Piedmontese

Among red wines we suggest The Other, a Barbera d'Asti aged in steel vats with distinct notes of red fruits and hints of violets. The palate is fresh and pleasantly acidic, with a delicate concentration of tannins that enhances the sweet tendency of the egg without compromising it.

Another winning combination for wine and carbonara is with La Lus, a red wine with character, a soft and velvety structure, with various hints of liquorice and vanilla. Born from the union of Barbera and Nebbiolo grapes, it is perfect for pairing with rich and tasty first courses, such as carbonara. 

 

Toscani

Also the Centine Rosso Varietale, an elegant, full-bodied wine created from a blend of Sangiovese, Cabernet Sauvignon and Merlot, goes well with carbonara. The fruity aromas, enriched by a slight hint of vanilla, enhance the intense and spicy first courses, and its persistent finish goes well with the strong taste of pecorino cheese and guanciale.

 

Banfi sparkling wines

On Banfi Brut Metodo Classico is characterised by an innate freshness and liveliness on the palate, resulting from the fine grape varieties from which it originates: Chardonnay and Pinot Blanc. Matured on the lees for 30 months, it has a well-balanced and solid structure that balances perfectly with the grassy and spicy notes of the carbonara.

Among the bubbly wines to pair with carbonara, one cannot fail to include the Cuvée Aurora, an elegant and harmonious classic method sparkling wine that closes with a fresh and savoury finish, ideal for degreasing the palate when enjoying a carbonara cooked to perfection.

Wine to pair with truffles: which one to choose?

Within the varied enogastronomic panorama of our peninsula, made up of local excellence and attention to the quality of raw materials, a place of honour deserves the truffle, protagonist of many typical Italian dishes. And, within the unique tasting experience represented by this prized mushroom, the choice of the wine to go with truffles plays a key role.

Refined and intense flavours such as those given off by truffle dishes, in fact, can be even more enhanced if combined with fine wines to be chosen with care. Just as the most classic or the most innovative recipes are created by the skilful balance of flavours and aromas between the various ingredients, so too the wine to pair with truffles must be part of this harmonious tasting symphony.

 

Matching wine and truffles: mistakes not to make

 

The combination of wine and truffle must begin with a knowledge of both products, which are strong and distinctive in taste and smell. This is the starting point to avoid making mistakes when choosing the wine to pair with truffles. Here, then, the most common mistakes to avoid to enjoy a truffle dish at its best.

The most recurrent is that of pair the white truffle with a white wine and black truffle a red wine. In truth, the choice of wine does not depend on the colour but on the perfume and its structure.

When choosing truffle wine, it is important to consider above all wine ageing method and barrels. For example, wines aged in wooden barrels, characterised by a rather pronounced hint of vanilla, do not go at all well with the flavour of truffles and would risk spoiling the tasting experience.

When it comes to sparkling wines, however, it is good to be careful and parsimonious about bubbles: Charmat Method sparkling wines tend to cover the flavour of truffles with their concentrated sweetness and effervescence.

Finally, it should not be forgotten that the truffle, although the undisputed star of the dish, is not the only ingredient that brings flavour and texture to the dish: it is also important to take into account the different ingredients to choose what to drink with truffles.

 

Wine to pair with truffles: some suggestions

 

The main rule for a perfect wine-truffle pairing is to consider the wine as an accompaniment to the truffle, a handmaiden accompanying its lady to make it appear even more noble: the wine must never overpower the truffleneither on the olfactory level nor on the taste level.

Wines that enhance the delicate aromaticity of truffles, without overpowering it with their character and bouquet, are ideal candidates to accompany truffle dishes.

The suggestion is therefore to favour wines with little body, medium structure and a fair amount of tannins and with fragrance not too fragrant.

 

 

The best Banfi wines for white and black truffles

 

Among the Banfi production wineshere are the ones we recommend you pair with your truffle dishes (black or white).

 

What wine goes with white truffles?

 

On white trufflecharacterised by a pungent and intense aroma, with slight hints of garlic on the nose and palate, it has a delicate taste, with slightly spicy and sweet notes. It is mainly used raw to season exquisite egg pasta dishes and needs a not excessively aromatic, dry and slightly bitter wine.

When pairing wines with white truffles, the choice of one Italian sparkling wine is the most classic and popular, especially for those made from Pinot Noir varieties, such as the Banfi Brut Metodo Classico or the Cuvée Aurora Blanc de Noirswhose notes of aromatic herbs combine perfectly with the pungent aftertaste of the white truffle. Also La Lus, the red Albarossa, a variety born from the union of Barbera and Nebbiolo, pairs impeccably with white truffle, thanks to its soft and velvety texture.

If, on the other hand, one is looking for a less traditional wine and white truffle pairing that leaves room for the exploration of new flavour combinations, the ideal choice to tantalise the palate is the Fontanellethe Banfi wine from elegant and complex Chardonnay grapes, suitable for elaborate dishes enriched with a sprinkling of truffle.

 

How to combine black truffles

 

On black truffle is more versatile in cooking than white, so it can be used both cooked and raw; it has a delicate, almost sweetish flavour and therefore prefers structured wines and aged a few years, such as the Rosso di Montalcino. In fact, the most famous wine from the Montalcino area has a broad and harmonious structure, with awell-balanced acidity which nicely contrasts the sweetish aftertaste of the black truffle.

Finally, also the Chianti Classico goes very well with traditional dishes such as tagliatelle with black truffle, thanks to its balanced structure and the complex but unobtrusive fragrance.

Manual remuage: meaning and procedure

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 are characterised not only by an intense, enveloping aroma and fine, persistent perlage, but also by exceptional clarity, considered one of the hallmarks of the classic method sparkling wines. This characteristic is the result of an elaborate process called 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?

The word "remuage"is of French origin and literally means '.shaking". In the case of the remuage of the sparkling wine bottle, this shaking is controlled and calculated to the millimetre with the utmost precision, by means of decisive, time-studied movements.

The French origin of the technical term for the process of 'controlled shaking' testifies to the French origins of the process itself. During the 19th century in the Champagne-Ardenne region of France, well known for its bubbles, wine producers devised this practice to make classic method sparkling wines limpid, so as to 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, canon of Reims Cathedral and renowned winemaker. He suggested placing the bottles, partially inverted, in a bed of sand in order to favour the deposit of sediment. However, such sand beds took up a fair amount of space in cellars and, at a time when champagne production and consumption had increased in France and Europe, it was necessary to find a different solution.

It is due to Mrs Clicquotowner of a famous winery in Champagne and one of its employees, Antoine Mullerthe invention of the 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 as it is known today dates back to 1864 and was patented by 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.

Over the years, pupitres evolved to allow for greater automation in the remuage process: the crank-operated pupitre and the pupitre de Mereaux were not very successful, as they were easily prone to breakage, while the pupimatic of 1966, a pupitre composed of vertical panels with 240 bottle slots, driven by electric motors, was adopted in many cellars.

The slow transition from manual to automatic remuage began between 1972 and 1973, with the invention of the champarexa machine that acted not on individual bottles but on the entire crate containing them, and the so-called giro-pallet, a cubic container that can hold 504 bottles and rotates thanks to the action of an electric motor. Today, modern and sophisticated gyro-pallets are widely used by companies performing automatic remuage. However, for sparkling wines of excellence, manual remuage is always preferred.

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 inserted neck-down on special wooden frames, triangular or inverted V-shaped, filled with holes for vertically inserting the bottles. These structures are called pupitres (French for 'lectern' or 'table') and allow the bottles to be tilted gradually, increasing their inclination to 60 degrees within 25-30 days, so as to collect yeast sediment in the neck of the bottle used for the bottle fermentation typical of classic method sparkling wines.

A small plastic cylinder is inserted under the crown cap to facilitate the accumulation of lees at the end of the manual remuage: the bidule.

Daily then the remuerthe manual remuage expert, rotates the bottle with a firm flick of the wrist, so as to shake out the residue at the bottom of the bottle, with a rotation of about 1/4 or 1/8, clockwise or anticlockwise.

When is manual remuage done?

As mentioned above, manual remuage is necessary for the removal of sediment and impurities. This delicate phase is after the second fermentation in the bottle and the so-called frothingthat is, the process that allows carbon dioxide to remain in the wine in the form of the typical froth from which the sparkling wine derives its name.

On sparkling wine production process begins with the preparation of the cuvée, the base wine obtained from the skilful blending of wines from carefully selected grape varieties. It is then bottled in the final destination bottle and left to mature on the lees at a controlled temperature for several months (in the case of the Cuvée Aurora bottled by Banfi, maturation on the lees is about 30 months).

At this stage, a mixture of sugar, minerals and yeast is introduced, which is called liquer de tirage ('draught liquid') and which enables the second fermentation in the bottle.

Only after refinement, manual remuage is carried outfor the removal of the spent yeast and lees. Finally, disgorgement or dégorgement is carried out, i.e. the removal of the cork with the bidule where the lees have concentrated, and the replacement with the new cork. This process, once done by hand by an experienced technician, is now carried out in most wineries by an ad hoc machine.

For remuage, however, the manual process is still preferred: an experienced remuer can rotate up to 40,000 bottles per day. However, for large productions, the 'gyro-pallet', also called 'gyro-palette', can be used.

How long does the manual remuage last?

Given the importance of this process in the production of sparkling wine using the classic method, it is natural to wonder 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 and a bottle can be handled even more than 25 times before it is considered ready.

Specialised remuers have the habit of draw a mark with chalk at the bottom of the bottle to indicate the starting point for that day's remuage, so that it can be used as a placeholder for the next day's manual remuage: this is a trick of the trade that proves very useful, as the manual remuage process takes several weeks.