What does a visit to a wine cellar consist of? Why choose it during your holiday? Discover the cellar visits of the Castello Banfi Wine Resort.

Visit wineries: what to expect?

Visiting wine cellars is not just an experience reserved for wine connoisseurs, but is increasingly a fundamental part of that wine and food tourism which has fascinated Italian and foreign tourists in recent years.

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

The Champenoise Method owes its name to the Champagne region of France, where the best French sparkling wines come from. This sparkling wine process is also known by the expression 'Metodo Classico'. Italian Metodo Classico sparkling wines, made with cuvées based on Chardonnay or Pinot Noir are extremely fresh and elegant.

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

Semi-hard cheeses

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

Matured cheeses

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

Pasta filata cheeses

The category of pasta filata cheeses, typical mainly of central and southern Italy, includes both Mozzarella and Ricotta which Provoloni, Caciocavalli and 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 and 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 and 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

On 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

On 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.

On 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.

A wine shop is more than just a wine shop: discover on banfi.it how it is defined and how to recognise one.

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.

Banfihas always been a pioneer of sustainability and promoter of concrete initiatives for the enhancement of the territory, and boasts among its certifications also the prestigious Equalitas Certificationthe prestigious international award for companies that have made social and environmental responsibility, transparency and ethics the cornerstones of their strategy.

What is Equalitas Certification?

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 and the firm will of everyone in the industry to set a high standard of sustainability covering every aspect of the production chain, from raw material traceability to bottling.

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

The achievement of Equalitas sustainability standards for certified companies in the wine sector is based on three fundamental pillars (economic, social and environmental sustainability), as well as on a series of guidelines and good practices covering the entire production chain, from soil and vineyard management (for good agricultural practices), to bottling and sanitising equipment (cellar), the continuous and documented communication of corporate strategic plans and sustainability reports (good communication practices).

Banfi for training and economic sustainability

One of the fundamental pillars on which Equalitas Certification is based is that of socio-economic management of the companywhich refers not only to good economic practices, but also to the constant training of workers, integration with the local area and community.

It is with this in mind that Banfi also created the Sanguis Jovis - Alta Scuola del Sangiovese. The institution represents one of the most original and innovative paths in the sector, with the aim of innovating the culture of wine professionals and projecting it towards a globalised future, always respecting and enhancing a territory, that of Sangiovese, which boasts an ancient tradition.

Banfi for environmental sustainability

Banfi has always embraced a business management of profound understanding, coexistence and harmony with its surroundings, through therational use of resources and care for the environment at every stage of the production chain, from the grape harvest to the creation of new lightweight bottles that save on raw materials.

As far as Equalitas Certification is concerned, the pillar of environmental sustainability considers three different factors: carbon footprint, water footprint and biodiversity.

Carbon footprint

The carbon footprint, i.e. the environmental impact in terms of greenhouse gas emissions caused by a company and the production of a product, is the flagship of Banfi's sustainability strategy.

Since the 1990s, in fact, the company has promoted low environmental impact cultivation programmesminimising the use of chemicals and environmentally aggressive products. In parallel, we carried out a project of forest revitalisation surrounding the estate, planting local varieties, including cypresses, which are particularly suitable for increasing oxygen production and carbon dioxide absorption.

Water footprint

Over the years, thanks to their in-depth knowledge of an area as rich and varied as the hills surrounding Poggio alle Mura, our experts have developed a irrigation system which led to a water savings of approximately 80%. Through a system of localised variable rate irrigation and taking into account the geological, climatic and soil variability of the cultivated soils, we have minimised water withdrawal from the Orcia and Ombrone rivers, the estate's natural sources of supply.

Biodiversity

The commitment to environmental sustainability promoted by Banfi and attested by the Equalitas Certification also concerns the biodiversity. The rich and varied natural fauna, especially wild boar, pheasants and deer, live in harmony in the natural and sown fields in the vicinity of our winery. We also look after thebreeding a small group of donkeys from Amiataa local breed threatened with extinction.

Equalitas certification of sustainable products: our wines

Banfi's achievements in the sphere of sustainability do not only concern corporate standards but also embrace a wide range of productswhich has become the flagship of our top quality and sustainable wine production. One of our most prized and historic wines, the Poggio all'oro 2016 was the first Brunello di Montalcino to obtain the Equalitas Sustainable Product Certification in October 2022, followed by the Poggio alle Mura 2018, from 2018 Marrucheto Vineyard and from the Poggio alle Mura Riserva 2017which can boast the prestigious Equalitas Certification - Sustainable Products.

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

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

Equalitas Sustainable Product Certification: what is it?

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

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

Poggio all'Oro Banfi and Equitas Certification

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

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

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

Three indicators of environmental sustainability are taken into account:

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

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

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

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

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

The shortlist of Equalitas Sustainable Product Certifications achieved by the wines produced by Banfi is, however, broader and embraces the Brunello family almost in its entirety. In fact, both the Poggio alle Mura that the Vigna Marruchetoboth vintage 2018, and the Poggio alle Mura Riserva 2017 obtained the same certification.

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

Wine tasting glasses: types and how to choose them

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

Wine-tasting glasses: the materials

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

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

Tasting glasses for red wine

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

Ballon

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

Burgundy

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

Barbaresco

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

Tasting glasses for white wine

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

Tulip

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

Renano

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

What is the ISO glass?

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

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

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

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

When to decant wine?

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

Why we decant wine

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

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

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

When to decant wine: a question of balance and timing

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

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

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

Air racking and indoor racking

In order to preserve the peculiarities of each wine, two different methods can be used to decant the wine:
racking in the air and racking indoors.

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

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

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

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

• the first racking takes place immediately after fermentation, with different timing depending on the type of wine;
• the second decanting is carried out in early winter, when the low temperatures make it easier for the sediment and lees to fall to the bottom of the barrel;
• the third transfer is generally done in spring, between March and April.

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

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

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

Sleeping in a medieval castle: the 10 best locations

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

Sleeping in a medieval castle in northern Italy

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

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

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

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

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

Staying in a castle in southern Italy

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

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

Where to stay in a castle in Central Italy

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

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

Banfi Castle in Tuscany

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

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

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

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

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

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

The complete guide to filtering wine correctly

In assessing the quality of a wineclarity plays a fundamental role: the absence of turbidity makes it possible to recognise a fine wine even without uncorking the bottle. It is the result of careful wine filtration and clarification, carried out by master vintners through a meticulous and gradual process involving several stages.
Understanding how wine is filtered, what techniques are most commonly used in the most renowned wineries, or witnessing the wine production processes first-hand on a guided tour of a historic winery such as Banfi, we are sure will be a source of enriching knowledge about the world of wine for our visitors.

How to filter wine and why

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

Wine filtration techniques

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

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

The methods used when filtering wine

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

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

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

With deposit

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

For flooding

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

On cartoons

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

On membrane

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