Le operazioni di travaso del vino servono a non alterarne gusto e peculiarità: ecco come e quando farle correttamente.

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

Prima di illustrare quando si travasa il vino e in che fase del processo produttivo si colloca questa delicata operazione, è fondamentale sapere perché si travasa il wine.

Il suo scopo è, come anticipato, quello di mantenere intatte le caratteristiche chimiche, biologiche e organolettiche del vino al fine di garantirne la qualità ed eliminare i residui della fermentazione.

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:
il travaso all’aria e il travaso al chiuso.

The travaso all’aria consiste nel travasare il vino dal recipiente in cui è fermentato in uno più piccolo e aperto, per favorire l’ossigenazione e l’eliminazione degli odori sgradevoli che possono crearsi durante la fermentazione stessa.

The travaso chiuso, invece, viene generalmente adoperato per i vini più delicati e riduce al minimo il contatto con l’aria sfruttando l’azione di una pompa (chiamata “pompa enologica”) che trasferisce il vino da un contenitore all’altro.

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;
• il secondo travaso si effettua invece a inizio inverno, quando le basse temperature rendono più facile il distacco dei sedimenti e della feccia che precipita sul fondo della botte;
• il terzo travaso, infine, si fa generalmente a primavera, tra marzo e aprile.

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.

Hai sempre sognato di dormire in un castello medioevale? Scopri quali sono le dieci migliori location in Italia per vivere una notte da favola.

Dormire in castello medievale: le 10 migliori location

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.

Castello Banfi in Toscana

The Tuscany, costellata da incantevoli borghi arroccati sulle colline, è la regione italiana che più di tutte offre la possibilità di dormire in un castello medievale. Ogni borgo ha infatti la sua rocca, la sua torre di guardia o il suo castello che vengono restaurati e rifunzionalizzati per accogliere tra le mura di pietra i visitatori che cercano una vacanza da favola.

A Montalcino, tra le colline e i vigneti della Val d’Orcia sorge Castello Banfi, una fortezza storica costruita tra il X e il XIII secolo che domina l’intero paesaggio e offre a chi ha la fortuna di affacciarsi della sue merlature una vista mozzafiato sull’intera tenuta Banfi.

Castello Banfi è un complesso dedicato al benessere e al relax, nato per valorizzare un territorio ricco di storia e tradizioni enogastronomiche e per offrire ai turisti la possibilità di soggiornare in un castello potendo godere di tutti i comfort di una struttura di lusso.

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.

Soggiornare in un castello come Castello Banfi vi permetterà di respirare un’atmosfera incantata d’altri tempi, passeggiando all’ombra del romantico Pergolato, dove il profumo dei roseti rende più dolce l’aria della sera, o rilassandovi nella Sala Lettura, dove raffinatezza e comfort vi regaleranno piacevoli momenti di relax.

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

La guida completa per filtrare il vino correttamente

Nel valutare la qualità di un wine, la limpidezza gioca un ruolo fondamentale: l’assenza di torbidità permette di riconoscere infatti un vino pregiato anche senza stappare la bottiglia. Essa rappresenta il frutto di un’attenta opera di filtrazione del vino e di chiarificazione, portata avanti dai maestri vinaioli attraverso un processo meticoloso e graduale che prevede diverse fasi.
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:

• sgrossanti: servono a eliminare le particelle più voluminose presenti in sospensione nel vino;
• brillantanti: intervengono sulle particelle più piccole, quelle visibili soprattutto nei vini bianchi o nelle produzioni pregiate in cui anche il più piccolo segno di torbidità può compromettere la qualità del prodotto;
• sterilizzanti: eliminano del tutto i microorganismi presenti nel vino, compresi i lieviti potenzialmente dannosi, arrestando quindi il processo di fermentazione al suo punto ideale.

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.

Con deposito

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.

Per alluvionaggio

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.

Su cartoni

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.

Su membrana

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.

Tutto quello che c’è da sapere su come si fa la vendemmia tradizionale e moderna. Scopri quali sono le fasi della vendemmia a Castello Banfi.

Grape harvest: everything you need to know

In the elaborate process that transforms the grapes into fine wines, the grape harvest represents the most fascinating and evocative moment: for centuries, the harvesting of wine grapes was one of the events that marked the passing of the year and the seasons, and still today it represents a unique experience to be lived in person.

La parola “vendemmia” si applica in modo specifico alla raccolta delle uve destinate alla produzione di vino e, attraverso la sapiente commistione di tradizioni antiche e tecnologie moderne, è il primo passo che porta alla produzione di vini pregiati come quelli Banfi.

Sapere come si fa la vendemmia, come si chiama chi fa la vendemmia e quali sono i segreti per riconoscere i grappoli migliori permette di apprezzare il valore e il prestigio delle etichette d’eccellenza.

When do you harvest?

I tempi della vendemmia sono legati alle caratteristiche del vitigno e all’andamento climatico. Il grado di maturazione delle uve, infatti, è fortemente condizionato dalle proprietà del suolo, dall’esposizione al sole e alle condizioni climatiche.

I tempi della vendemmia variano quindi di anno in anno: in Italia, e in Toscana particolare, tradizionalmente si vendemmia tra settembre e ottobre, anche se negli ultimi anni sempre più spesso le vendemmie sono precoci, iniziando quindi già alla fine di agosto.

The best times to harvest grapes at the right ripeness for wine production are the coolest times of the day, preferably early in the morning. Excessive heat, in fact, can lead to fermentation of the grapes in the baskets, thus spoiling the fruit.

Harvesting: manual harvesting and mechanical harvesting

Grapes can be harvested in two different ways:

• la raccolta manuale,
• la raccolta meccanica.

The first method employs dozens of experienced operators (winegrowers) who select one by one the bunches of grapes to be used for the production of wine; the second, on the other hand, involves the use of grape harvesting machines that gently shake the vines by dropping the grapes into special containers.

It is clear that this second harvesting method is quicker and cheaper, but does not guarantee perfect grape quality. In fact, only with careful selection is it possible to choose the best grapes, from which to obtain a wine of excellence.

How is manual harvesting done? Using special scissors, the ripe bunches are removed from the plant, which are then stripped of their leaves and placed in specific containers, taking great care not to press or damage the grapes.

What are the phases of the grape harvest

Nelle tenute Banfi, dove sorge il Castello Banfi, le fasi della vendemmia sono scandite con la cura e con l’attenzione ai dettagli che da sempre contraddistinguono la nostra azienda.

Collection

It all begins in the vineyards, between the neat and lush rows. The first phase of the harvest is the picking of the ripe bunches, entrusted to the experience and in-depth knowledge of the grapes of Banfi's winegrowers, who devote scrupulous care to the manual selection of the best bunches. Only bunches that are free of defects and at the right point in their ripening process are selected for vinification, and then picked and placed in the vats.

Pressing

The second phase of the grape harvest, the crushing, represented in the not too distant past a moment of gathering and a true collective feast. During the ancient grape harvest, the population, including children, would gather in the fields and, barefoot, dedicate themselves to crushing the grapes in large wooden vats.
Nowadays, the crushing phase is entrusted to special agricultural machines and stalk crushers that crush the grapes and press the grains, after removing the stems.

Some wineries and wine resorts such as Castello Banfi, deeply rooted in their territory and traditions, offer visitors the opportunity to visit the cellars and enjoy the activities taking place in the vineyard during harvest time.

Fermentation, re-fermentation and ageing

Le ultime fasi della harvest e della produzione del vino hanno come protagonisti il mosto e l’innovazione tecnologica.

Alcoholic fermentation, which begins immediately after pressing, lasts an average of seven to ten days and takes place in temperature-controlled barrels made of specific materials that preserve the integrity and richness of the grapes as much as possible.
Finally, the wine is left to age in environments with specific temperatures and humidity levels, and only when it reaches the result desired by the team of oenologists is it bottled and, after a period of rest in the bottle, placed on the market.

The process che trasforma le uve in una delle bevande più antiche e apprezzate al mondo è al tempo stesso fascinating and complex, una sapiente combinazione tra la perizia dell’uomo, acquisita nel corso di secoli di studio e ricerca, e la magia della natura. Chiedersi come si fa il vino ed approfondire il funzionamento di quell’elaborato microcosmo che è il procedure for making wine permette di apprezzare in misura maggiore l’ampia varietà enologica offerta dai suoli italiani e l’eccellenza, frutto di ricerca e innovazione, di aziende vinicole come Banfi.

Enthusiasts wondering what it takes to make a good wine will find in this in-depth account of the fundamental steps (cultivation, harvest, pressing, fermentation, ageing and bottling) of the procedure for making wine.

Difficile è racchiudere in parole l’esperienza completa di chi ha fatto della produzione di vino la propria filosofia di vita e di lavoro: la passione per la propria terra, la profonda knowledge of the territory and the constant desire to innovation are just some of the principles that guide wineries such as Banfi.

Cultivation

To make a good wine you first need materie prime di qualità. For example, it is the result of a long selection process that begins with choosing the right terrain in which to plant the vineyards.

Within the approximately 3,000 hectares of the Banfi estate, thanks to the studies of zoning started in the early 1980s, approximately 29 different types of soilwith different characteristics, altitudes and latitudes, as well as exposures.

Up to 150 metres above sea level we find compact, clayey soilswith moderate temperatures, excellent for the production of elegant wines. From 150 and up to 300 metres above sea level, however, there are sandy, light and dry soils che favoriscono la produzione di vini più concentrati e ricchi di tannini. Deep soils with medium consistency, adatti a produrre vini più aromatici a strutturati, si trovano oltre i 300 metri.

The wine district study volto a determinare l’attitudine di un suolo, in base alle sue caratteristiche microclimatiche, pedologiche e alla coltivazione di un determinato tipo di vitigno, è una tappa fondamentale del procedimento per far il vino. Si tratta inoltre di un tema particolarmente caro alla Sanguis Jovis – Alta Scuola del Sangiovese, il primo centro di studi permanente dedicato interamente alla ricerca e allo studio di uno dei vitigni più coltivati in Italia: il Sangiovese.

Harvest

When the grapes reach perfect ripeness, the harvest. Harvest times vary depending on various factors, such as the type of soil and grape variety, but also the latitude or climatic conditions that change from year to year. In Italy, we harvest between the beginning of August and the end of October.

Traditionally, the grapes are harvested by handexperienced winegrowers carefully select only the best bunches, choosing them from those that are free of aesthetic imperfections and have the right degree of ripeness. Today, manual harvesting is flanked by the mechanics.

In the Banfi vineyards, ancient gestures blend with new technologies. L’uva raccolta a mano arriva in cantina, sul banco di selezione, dove i singoli grappoli vengono accuratamente hand-selected dai nostri esperti, in modo da garantire che solo le materie prime migliori vengano impiegate per fare il vino. Una volta giunte in cantina, le uve vendemmiate con la macchina, invece, sono selezionate meccanicamente, così da assicurare la migliore qualità al prodotto finale.

Pressing

In the case of manual harvesting, the wine-making process continues with destemming, followed by the pressingi.e. the schiacciamento degli acini d’uva.

All’interno del vasto panorama di tradizioni e festività legate alla coltivazione della terra per il vino, in passato la pigiatura rappresentava un’occasione di festa per le famiglie dei villaggi, che si radunavano nelle piazze o in prossimità dei vigneti e a turno pigiavano con i piedi le uve appena raccolte all’interno di grandi catini.

Al giorno d’oggi i procedimenti di pigiatura moderna per fare il vino si basano sull’utilizzo di macchinari specifici che schiacciano gli acini senza deteriorare le bucce (mechanical pressing).

Fermentation

Siamo finalmente pronti per una delle fasi più delicate di tutto il processo di produzione: la fermentazione.

The alcoholic fermentation has the primary purpose of converting sugars into alcohol and carbon dioxide (glycolysis) and the secondary purpose of producing the so-called fermentation aromas that will characterise, in part, the wine's olfactory bouquet.

La fermentazione può essere attivata dai yeasts(defined autochthonous or indigenous) presenti naturalmente nell’aria e depositatisi sulle bucce dell’uva. Tuttavia, a causa della loro indole mutevole, non è sempre possibile individuare con certezza quali siano quelli davvero utili e quali invece potrebbero compromettere la stabilità del vino. Per questo motivo, gli studiosi ricreano culture di selected yeasts in the laboratory with which to obtain higher quality wines.

Fermentation times and temperatures

Quanti giorni deve fermentare l’uva per fare il vino? La durata della vinificazione dipende essenzialmente dalla tipologia dell’uva stessa e dal vino che con questa si vuole produrre: i vini più corposi e strutturati, come il Brunello di Montalcinorequire a very long fermentation, which from a minimum of 15 days può arrivare anche a 40 days and more.

Throughout the process, the temperature of the must deve essere tenuta sotto controllo, sia per garantire l’avvio stesso del processo di fermentazione sia per conservare intatte le caratteristiche aromatiche del vino.

In Banfi, for the WHITE WINESare mainly used stainless steel tanks at a controlled temperature, although for some a partial fermentation in barriques is carried out. For red wines important, such as Brunello di Montalcino, Horizon vats are used, combined steel and wood vats with controlled temperature.

Ageing

Once the fermentation phase is complete, the racking.

Dopo la svinatura, il vino si travasa nelle botti per la fase di invecchiamento. Per fare un buon vino è fondamentale la qualità del legno, generalmente rovere, con cui sono realizzate le botti, in quanto materiale “vivo e attivo”, influenza le qualità organolettiche e olfattive del vino.

Presso Banfi, la scelta del legno, della forma e delle dimensioni delle botti è da sempre il risultato di una sapiente ricerca e selezione dei materiali innovativi migliori.

The ageing time of wine dipende dalla varietà dell’uva, oltre che dalla tipologia di vino che si vuole produrre. Red winesespecially the full-bodied and highly structured ones, for example, need several years of ageing.

Bottling

L’ultima fase del procedimento per fare il vino è l’imbottigliamento.

Prima di essere imbottigliato, il vino può essere filtrato, dopodiché, privato dell’ossigeno attraverso l’inserimento di azoto va in bottiglia, dove farà ancora affinamento se si tratta di vini particolarmente strutturati, come il Brunello di Montalcino, oppure sarà pronto per essere consumato.

The serving temperature of a red wine o of a white wine is a key element for proper tasting: each wine should be served at a specific temperature, which can best enhance its bouquet of aromas, body and flavour.

A correct temperature of red wine is essential to preserve all organoleptic characteristics of wine. Variations in temperature, even of a few degrees, can amplify the olfactory sensations or the taste towards a more pleasant wine or, on the contrary, damage a fine bottle, compromising the organoleptic characteristics that have been skilfully produced during ageing in fine barrels.

To assess at what temperature to store red wine, it may be useful to keep the following principles in mind:

• the higher temperatures enhance softness and the body of the wine;
• the lower temperatures refine the perception of flavour and the sweetness of wine.

In the case of red wine, this factor is even more important, as these wines have a rich and intense bouquet and a high concentration of tannins, which can be significantly influenced by temperature.

Red wine: serving and storage temperature

The serving temperature is the ideal temperature at which to serve red wine, i.e. the temperature that best enhances the qualities of the bottle and is indicated on the label.

The storage temperature is the one at which to store wine when it is not being served during meals. This does not always coincide with the room temperature. In winter and summer, in fact, the ambient temperature is far from the 20° standard referred to when talking about red wine and recommended temperature. In such cases, a brief passage of the bottle in the refrigerator may be necessary in summer to bring the wine back to the ideal temperature.

Wines should actually always be stored at a controlled temperaturee.g. in a wine cellar, in order to avoid temperature fluctuations as harmful as humidity and the action of direct light. It is advisable to set the temperature of red wine in the wine cellar between 12°C and 16°C.

At what temperature do you drink red wine?

• I full-bodied red wineswith an important structure and high tannin content, are served at a temperature of 16-18°Cwhich is the ideal temperature to maintain the right balance between softness and hardness and to enhance the broad bouquet of aromas that such full-bodied wines contain;
• i medium-structured red wines are instead served at a slightly lower temperature:14-16°C;
• i young red wines or young winesFinally, they are served at a temperature of 13-14°C.

Which red wine goes in the fridge?

Certain types of red wine express their organoleptic properties best thanks to a short stay in the refrigeratorespecially at those times of the year when temperatures can exceed 20°., i.e. the threshold beyond which the properties of red wines, in particular sweetness and alcohol content, may be altered by heat.

In summer they prefer fresh, light red wines, with a modest presence of tannins, a complex floral bouquet and a good degree of acidity that can be further enhanced by a short passage in the refrigerator before tasting. These include, for example, the Stilnovoa fresh, light red wine with fruity notes that tantalise the palate and the barely perceptible presence of tannins, to be served at a temperature of 16-18°C.

Ideal temperature of Banfi red wine

In the wide range of wines produced by Banfi - A range that continues to expand thanks to in-depth knowledge of the territory and ongoing research - Banfi boasts several bottles of red wines. Here is an overview of the ideal temperature of Banfi red wines most popular.

The Rosso di Montalcino, with a complex and well-balanced structure, persistent finish and marked acidity, has a suggested serving temperature of 16°C which enhances the blackberry and raspberry scents enhanced by notes of coffee and tobacco that characterise this wine.

Also the Brunello di Montalcino, with its sweet and fruity aroma enriched by notes of pipe tobacco and its lively and powerful structure, is served at a temperature of 16-18°C. This reinforces the perfect balance already present in the bottle between the softness of the tannins and the persistent acidity of this red wine.

The wine Centine Toscana IGTmade from a blend of exceptionally fine red varieties, has a full, rounded structure with a very balanced finish; its complex bouquet of aromas, a skilful fusion of sweet and spicy notes, is enhanced by a red wine serving temperature of 16°C.

The acidic freshness of red wine The Other recommends a temperature of 16°C which, as is the case for all medium-structured red wines, is the ideal temperature to bring out the sweetness of the tannins and allow the floral hints of violets in this wine to flourish.

Also the Belnero, a red wine with an intense and elegant aroma, with notes of ripe fruit and vanilla, releases its delicate perfume at a temperature of 16°C.

In conclusion, we always recommend following the label or manufacturer's advice to find the right temperature of red wine.

Vivi l’esperienza unica del pernottamento in un castello: scopri subito la lista dei luoghi più belli dove dormire in Tuscany.

Esperienze uniche: dove dormire in Toscana

Dormire in un castello medievale è un’esperienza romantica e alternativa, ad esempio per festeggiare un anniversario o un’altra occasione speciale. La Tuscany è una delle mete più ambite per questo tipo di soggiorni, grazie alla bellezza del paesaggio e alla presenza di numerosi e incantevoli borghi medievali, piccoli gioielli arroccati sulle colline e circondati da prati verdi coltivati a vigneti.
The Tuscan landscape is in fact, due to both its geographical conformation and its history, rich in castles, outposts and fortresses that in recent years have been renovated and transformed into resorts, ideal for those who want to stay in a castle and rediscover the values and beauty of these lands.
And it is from the desire to bring to light the historical and naturalistic wonders of these small villages and from a pioneering and far-sighted vision that Castello Banfi Il Borgo was born.
In the enchanting village of Poggio alle mura, it is possible to stay in some rooms of an authentic medieval castle and immerse oneself in a fairytale atmosphere.

Overnight stay in a castle: what to expect

The most fascinating aspect of an overnight stay in a castle is that of being in a unique, ancient and evocative setting that recalls the splendours of the past. The silhouettes of the towers soaring against the blue Tuscan sky, the winding streets leading to the entrance of the castle, the view of the hills and vineyards are the ideal backdrop for a unique stay.

Comfort and luxury in a fairytale setting

Soggiornare in un castello è anche sinonimo di lusso, ricercatezza, cura dei dettagli e assistenza eccellente per gli ospiti: resort come quello di Castello Banfi offrono tutti i comfort di una struttura ricettiva di lusso con il vantaggio di trovarsi in una cornice magica e suggestiva.

From the refurbished and stylishly furnished rooms at Hotel Il Borgo to the meals served in the shadow of the castle in the La Sala dei Grappoli Restaurant, from the impeccable welcome to the tasting of typical local products, everything is carefully designed to give those who choose to stay in a castle an unforgettable experience.

Experiences outside the castle

Ma la magia di un week end di un castello in Toscana si estende anche al territorio circostante: oltre al relax in un ambiente elegante, raffinato e in perfetta armonia con la natura circostante, Castello Banfi  offre la possibilità di esplorare le colline toscane con escursioni e visite guidate tra gli incantevoli paesaggi che circondano il castello. E ancora, tour enogastronomici presso le aziende locali o wine tour.

Poggia Castle at the Banfi Walls

Presso il Castello Banfi è possibile vivere tutte queste esperienze, insieme all’ospitalità e all’eccellenza che caratterizza l’azienda vinicola Banfi.

Common spaces

The common areas have been designed to offer guests both social and intimate moments within the castle's magical setting. The Reading Room, with its suggestive view of the castle's second courtyard, is ideal for enjoying a good book accompanied by a fine glass, while the Pergola, with its white rose garden and view of the valley, offers an enchanting glimpse of the Tuscan landscape and a romantic place to stroll. Technology, comfort and luxury are reflected in the heated outdoor swimming pool overlooking the Tuscan hills.

Restaurants

Two delightful and refined restaurants within the resort - La Taverna restaurant and La Sala del Grappolo restaurant - add to the pleasure of staying in a castle that of sampling local delicacies and zero-kilometre quality products skilfully used by top chefs to create veritable culinary masterpieces.

The rooms

The rooms and suites, finely furnished by renowned interior architect Federico Forquet and decorated with exclusive accessories, make the experience of sleeping in a castle even more comfortable and refined. Finally, the division of space offers the possibility of fully enjoying moments of relaxation and intimacy within the castle walls, while the furnishings contribute to maximum comfort and elegance for guests.

L’origine del vino è antichissima e le testimonianze su chi ha inventato questo pregiato prodotto si perdono nel passato più antico. The history of wine, infatti, si intreccia con quella delle più antiche civiltà, con i miti della fondazione, con i grandi eroi della letteratura del passato e con la religiosità intrinseca nella cultura dei popoli primitivi. È una storia fatta di scoperte, di invenzioni e di innovazioni, e noi di Banfi we are proud to have left our mark on the history of the wine as pioneers dell’innovazione tecnologica unita alla tradizione.

Molte sono le civiltà o i personaggi a cui è stata attribuita l’invenzione del vinobut currently scholars are unable to state with certainty who invented wine and where. However, given the great interest aroused by the history of wine among producers and connoisseurs of this beverage, archaeologists and experts continue to investigate, bringing back ever new information that locates the birth of wine in different places and times.

Etymology of the word wine

La parola italiana “vino”, che si mantiene piuttosto simile in quasi tutte le lingue romanze e non solo, deriva dal Latin “vinum” che, a sua volta, trae origine dal greco classico “οἶνος”. L’origine comune della parola in tutte le civiltà di Indo-European derivation testimonierebbe l’antichità di questa bevanda.

L’utilizzo di questa parola latina si sarebbe poi diffusa ai popoli che parlavano umbro, osco, falisco, leponzio e, successivamente, anche nelle Celtic and Germanic languages. Also the Slavic terms used to refer to this drink seem to derive from the Latin loan.

According to other theories, the term would instead derive from the Sanskrit word “vene”, caratterizzata dalla stessa radice di Venere, nome della dea romana dell’amore e del piacere, a connotazione della vocazione del vino legata al enjoyment and the pleasure same.

Chi ha inventato il vino, secondo le diverse mitologie

Le grandi civiltà delle origini, dedite al consumo di vino sia per scopi rituali che per quelli di intrattenimento, hanno prodotto diversi miti di fondazione riguardanti la coltivazione della vite e la trasformazione dell’uva in vino. Myths that still fascinate today and gave rise to mythological figures, such as the Greek god Bacchus, who became emblems of wine and its history.

Old Testament and Christianity

According to biblical accounts, l’inventore del vino è Noè che, dopo il Diluvio Universale, avendo trovato uno dei rami che Adamo aveva sottratto dal paradiso terrestre, piantò la prima vite e, trovati deliziosi i frutti, imparò a coltivarla sistematicamente e a ricavare il vino dai suoi grappoli. Ma questa non è l’unica attestazione del vino e della vite nell’Antico Testamento: alcune tradizioni vedono proprio nella vite e non nella mela il frutto proibito che comportò la cacciata di Adam and Eve dal giardino dell’Eden. Il tema del vino ritorna poi anche nel Christianity, dove questa bevanda assume una funzione fondamentale durante l’Eucarestia, diventando il simbolo del sangue di Gesù Cristo.

Persia

Per i persiani, la scoperta del vino si intreccia invece con le imprese eroiche dello scià Jamshidwho received the vine seed as a gift in thanks for saving the life of a magical creature. Legend has it that when the grapes of the vine, once gathered in the jars, began to give off a bad smell, Jamshid had the jars hidden in the cellar, labelling them as poison. Una delle sue concubine, decisa a togliersi la vita per essere stata trascurata dal suo signore, bevve la bevanda ritenuta veleno ma anziché perire,scoprì gli effetti benefici del vino e informò subito il sovrano della sua scoperta, riguadagnandone il favore.

Who invented wine according to the Greeks

According to Greek mythology, the god Dionysus (Bacco per i romani), figlio di Zeus e della ninfa Semele, è chi ha inventato il vino. Il dio, giocando con gli acini d’uva tra le mani, ne fece scorrere il liquido dolciastro e, una volta assaggiatolo, fu colto da uno stato di allegria ed ebrezza. Scoprì poi che, più lo si lasciava riposare, migliore era il sapore. Inoltre, la stessa vite non sarebbe altro che il corpo di Ampelothe young boy loved by the god, transformed into a vine after his tragic death.

Dove è nato il vino: le scoperte archeologiche

Nonostante una delle credenze più diffuse collochi l’invenzione del vino in Egyptarchaeological evidence places the first production of wine in the Caucasus area around 10 thousand years ago. La più antica giara di vino mai rinvenuta (risalente al 5.100 a.C.) è stata scoperta infatti in un villaggio neolitico nella parte settentrionale dell’Iran mentre la più antica “winery” risale al 4.100 a.C. con sedein Armenia. Qui è stata infatti rinvenuta una grotta adibita alla fermentazione e produzione del vino, dove ancora oggi cresce spontanea l’uva selvativa.

Dal punto di vista della coltivazione, invece, la presenza della vitis vinifera, la pianta da cui ha origine la vite, è attestata in China since around 7,000 BC, in Georgia from 6,000 BC, in Iran since 5000 BC, in Greece since 4500 BC, on the banks of the Caspian Sea and in the Turkey eastern.

Over the years, there have been numerous archaeological studies volti a confermare le diverse teorie sulla nascita del vino e a scoprire dove sia nato il vino. Le scoperte più recenti sembrano avvalorare la tesi più diffusa che vede nel Caucasus il luogo di origine del vino. Tra il 2007 e il 2010, in questa regione, è stata portata alla luce nei pressi del fiume Arpa una cave with 3 rooms entirely dedicated to winemaking.

Oltre ad alcuni semi divitis vinifera,gli studiosi hanno rinvenuto una cantina con una pressa per l’uva e un serbatoio per la fermentazione, insieme a diversi contenitori per il vino. I manufatti fanno dating the site to 4,100 BC. approx., ossia diversi secoli prima di quella considerata fino a poco tempo fa la più antica testimonianza di vinificazione della storia: un bassorilievo in una tomba dell’Antico Egitto datato intorno al 2.500 a.C.

Wine: a history of innovations and inventions

Retrace the history of wine, del suo impiego presso le antiche civiltà e delle invenzioni che hanno portato alla nascita della bottiglia così come è conosciuta oggi è un percorso lungo e affascinante, ma che sottolinea ancora di più lo stretto legame dell’uomo con il vino.

Antichità

In the ancient world, wine was considered a fine drink.

IFenicine furono i più grandi produttori dell’epoca e, con i loro commerci, diffusero le tecniche di produzione del vino in tutto il Mediterraneo. Ma è in Greece and Rome che nasce una vera e propria cultura del vino, grazie all’importanza che i greci e i romani davano al Dio Bacco/Dioniso durante le loro celebrazioni. Tuttavia, per contrastare lo stato di ebrezza dato dal vino, ritenuto poco consono ai costumi dell’epoca, i romani avevano l’abitudine di diluirlo con l’acqua.

Middle Ages

Nel Medioevo l’Use of wine in the Eucharistic liturgy favorì la trasmissione delle antiche tecniche vinicole, nonché la creazione della “ricetta” del vino così come la conosciamo oggi, senza gli aromi e le erbe con i quali invece gli antichi arricchivano la bevanda.

Età moderna e invenzioni

Nell’età moderna si attestano le grandi scoperte alimentari del XV-XVIII secolo, ad esempio della birra, del tè e della cioccolata, che arrivano in Europa mentre il vino inizia a essere esportato in the New World.

Nonostante i manufatti in vetro abbiano fatto parte della cultura materiale dell’uomo fin dalla Preistoria, così come il vino, è solo nel ‘600 che viene prodotta la prima bottiglia da vino, la cosiddetta “English Bottle”, antenata delle moderne bottiglie. Alcune fonti ne attribuiscono la paternità al filosofo e pensatore inglese Kenelm Digby, sebbene la bottiglia di vetro da vino sia stata brevettata dall’ufficiale della British Royal Navy John Colnettin followed.

Un’ulteriore tappa fondamentale nella storia del vino è stata l’invenzione del tappo di sughero che, grazie alla sua porosità, crea un perfetto equilibrio tra l’aria contenuta nella bottiglia e quella esterna, permettendo il processo di invecchiamento.

Although it is not known for sure who invented wine, è certo che la sua invenzione ha lasciato un segno nella nostra storia agroalimentare.

Whether it is a romantic dinner or a toast with the family, here is how to work out how many glasses there are in a bottle of wine.

How many glasses can be made from a bottle of wine?

A family lunch, business dinner or special occasion should always be accompanied by a good bottle of wine that matches the menu and the guests' tastes. Furthermore, for a successful dinner, it is important to know how many glasses with a bottle of wine one can serve, so that an adequate number of bottles can be opened.

Wine, in fact, unlike other beverages such as beer or fizzy drinks, must never fill the glass completely but follow precise rules depending on the type of glass used and the wine chosen, in order to bring out the best of its aroma, texture and flavour.

To every wine its own glass

The art of bringing wine to the table and matching it to specific courses is not limited to the choice of the bottle but also concerns the choice of the type of goblet and the right amount of wine to pour into it, so that you know in advance how many goblets you can fill with a bottle of wine.

The most commonly used type of wine glass is the tulip-shaped goblet, which is suitable for both white wines and classic reds. For aged red wines, on the other hand, a chalice with a bellied bowl is preferred, so that the wine can breathe further to release its bouquet of aromas and flavours.

For sparkling and very sparkling wines, the ideal goblet is the flûte, with its tall, slender bowl that allows the perlage of this type of wine to be appreciated. Lastly, glasses for dessert wines are smaller than the traditional ones and have a characteristic shape: the bellied bowl to enhance the aromas and the narrow opening to bring them directly to the nose.

How many glasses with a bottle of red or still white wine

Red wines or still whites are the most popular on Italian tables, so it is important to know, for example, how many glasses you can get from a 750 ml bottle.

The rule is that the tulip-shaped wine glass should never be filled completely but only one third full and never more than two thirds full. This allows the wine to release its range of aromas and flavours, as well as allowing connoisseurs to test its brightness of colour and consistency.

As mentioned above, still white wines and young reds should be served in medium-sized tulip glasses, and structured reds in slightly larger tulip glasses. In any case, the ideal amount of wine to be poured is about 150 ml. Consequently, a standard 750 ml bottle yields 5/6 glasses of wine.

How many glasses with a bottle of sparkling wine?

For sparkling wine glasses or flûtes, the quantity to be poured into the glass for a perfect and elegant toast is always about 150 ml, since the rule is to fill the 90% of the flûte. Thus, a 750 ml bottle of sparkling wine, for example, yields about 5 glasses.

Dessert wines: how many glasses

The bottles of passito or dessert wines are discreetly smaller (generally 500 ml) than those of serving wines, and this also applies to the glasses: smaller and specially shaped. The quantity of wine to be poured is about 90 ml, almost half the size of the goblet. You can therefore make 5/6 glasses.

The tasting glass

A separate note concerns the moment of tasting, e.g. when visiting wineries. The International Organisation for Standardisation codified in 1970 the measurements of the tasting goblet used during official events, called the ISO goblet.

Questo calice ha una forma particolare, con una pancia di medie dimensioni e un’apertura più stretta rispetto ad essa, che consente una perfetta concentrazione degli aromi. Per una degustazione, la quantità di vino versato deve essere di circa 50- 100ml. Di conseguenza, da una bottiglia si potranno ricavare dai 7 ai 15 bicchieri circa.

Durante il tuo soggiorno presso Castello Banfi non mancare una visita ai borghi più suggestivi della Toscana. Ecco i nostri consigli.

5 borghi da non perdere in Toscana

Florence, Pisa, Siena and Lucca are cities rich in art and history that attract tourists from all over the world. However, the cities of art are not Tuscany's only attraction. On the contrary, more and more Italian and foreign travellers are choosing to escape the big cities and take refuge in the tranquillity of Tuscan villages, fairy-tale places where time seems to stand still.

The number of small villages to visit in Tuscany is very large: some famous, such as Montalcino, others lesser known but equally evocative, such as Rocca d'Orcia, are ideal destinations for those who love walking through narrow streets and stone stairways, for those who want to admire breathtakingly beautiful landscapes all year round, and for those who want to retrace the history of the Chianti and Brunello region.

The most beautiful villages to visit

Whether surrounded by hills planted with vineyards and olive groves, or perched around a medieval fortress, here are some of the most beautiful villages to visit in Tuscany in the vicinity of Castello Banfi Wine Resort.

Montalcino

Montalcino owes its fame to the famous Brunello and other fine wines that are born on the hills surrounding this village, as well as being one of the most beautiful villages in Tuscany to visit. In fact, it is a place full of charm, with evocative landscapes and historical monuments, but also culturally lively, not only for those who love good wine.
Il principale punto d’interesse è l’imponente fortezza di Montalcino, una rocca che domina la vallata sottostante e che in estate diventa la location d’eccezione per il Jazz & Wine in Montalcino. Altri luoghi da visitare assolutamente sono il Duomo di Montalcino, che ospita un bellissimo organo a canne, e il Palazzo dei Priori (oggi sede del Comune), con una torre alta e stretta tipica dell’architettura comunale.

Sant'Angelo in Colle

A few kilometres from Montalcino lies the medieval village of Sant'Angelo in Colle, one of the Tuscan villages to visit when travelling in this region. The village stands on a hill in the heart of the Val d'Orcia, surrounded by vineyards and cultivated land.
Tourists who enter the gates of this village will feel as if they have stepped back in time: they will be welcomed by a large stone tower (this is what remains of the ancient city walls), they will be able to stroll through the medieval alleyways and admire the small Piazza Castello, with its churches and historical buildings, the beating heart of artistic, cultural and gastronomic tourism in this Tuscan village.

Castiglione d'Orcia

Castiglione d'Orcia offers those visiting the villages of Tuscany one of the most breathtaking views in Italy: in its hamlet of Rocca d'Orcia stands the Rocca di Tentennano, a once impregnable fortress along the Via Francigena and today an exceptional vantage point from which to admire the hills of Tuscany from above.
The village looks like a picture postcard landscape, with rural houses climbing the hill around the Rocca Aldobrandesca, symbol of the feudal family that ruled these lands and now emblem of the village itself.

Santa Fiora

The village of Santa Fiora is a small jewel set in the Tuscan hills, surrounded by chestnut trees and watered by the Flora river. It is an ideal destination for those who want to take a dip into the past and enjoy the beauty of the surrounding nature.
Among the small Tuscan villages to visit, that of Santa Flora is in fact an interesting combination of history and wilderness: walking through the uphill lanes, you can admire the terziere di Castello, the oldest part of the historic centre with its fortifications, or you can dedicate yourself to trekking and hiking on the nearby Monte Amiata.

Castello di Poggio alle Mura, today better known as 'Castello Banfi'.

Poggio alle mura, in the province of Siena, is among the most characteristic villages to visit in Tuscany. Its history is very ancient, if one takes into account the remains of a Roman villa discovered right under the castle. Its heyday dates back to the Middle Ages, thanks to its strategic position between the Maremma and the Val d'Orcia.

Visitors to this village in Tuscany cannot fail to be captivated by the beauty of Castello Banfi, a superb medieval stronghold perfectly integrated into the landscape, casting its reassuring shadow over the entire hamlet. The castle currently houses the Museo della Bottiglia e del Vetro (Museum of the Bottle and Glass) named after J. Mariani, where some unparalleled glass artefacts from the Roman era and Picasso's beautiful 'Portatrice' are kept.

Where to stay to visit villages in Tuscany?

Within the village of Poggio alle mura is the Castello Banfi Wine Resort, a luxury hotel with every comfort, a perfect place to stay to visit the surrounding Tuscan villages and enjoy the region's gastronomic delicacies.
Surrounded by vineyards and olive groves, in the heart of the Banfi estate, Hotel Il Borgo offers the opportunity to stay in elegant rooms tastefully furnished in perfect Tuscan style and to relax in the shade of Castello Banfi by swimming in the beautiful heated outdoor pool or savouring a glass of Banfi wine on the panoramic terrace as your gaze wanders over the beauty of this Tuscan village.