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.

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.