{"id":13105,"date":"2022-09-21T00:00:00","date_gmt":"2022-09-20T22:00:00","guid":{"rendered":"https:\/\/www.banfi.it\/uncategorized\/come-si-fa-il-vino\/"},"modified":"2024-11-25T17:41:34","modified_gmt":"2024-11-25T16:41:34","slug":"how-wine-is-made","status":"publish","type":"post","link":"https:\/\/www.banfi.it\/eng\/come-si-fa-il-vino\/","title":{"rendered":"How is wine made?"},"content":{"rendered":"<p>On <strong>process<\/strong> that transforms grapes into one of the world's oldest and most popular drinks is at the same time <strong>fascinating and complex<\/strong>a skilful combination of man's expertise, acquired over centuries of study and research, and the magic of nature. Wondering how wine is made and delving into the workings of the elaborate microcosm that is the <strong>procedure for making wine<\/strong> allows a greater appreciation of the wide variety of wines offered by Italian soils and the excellence, the result of research and innovation, of wineries such as Banfi.<\/p>\n<p>Enthusiasts wondering what it takes to make a good wine will find in this in-depth account of the <strong>fundamental steps<\/strong> (cultivation, harvest, pressing, fermentation, ageing and bottling) of the <strong>procedure for making wine<\/strong>.<\/p>\n<p>It is difficult to encapsulate in words the complete experience of someone who has made wine production his philosophy of life and work: the passion for his land, the profound <strong>knowledge of the territory\u00a0<\/strong>and the constant desire to <strong>innovation<\/strong> are just some of the principles that guide wineries such as <strong>Banfi<\/strong>.<\/p>\n<h2>Cultivation<\/h2>\n<p>To make a good wine you first need<strong> quality raw materials<\/strong>. For example, it is the result of a long selection process that begins with<strong> choosing the right terrain<\/strong> in which to plant the <a href=\"https:\/\/www.banfi.it\/eng\/it\/vigneti\/\">vineyards<\/a>.<\/p>\n<p>Within the approximately 3,000 hectares of the Banfi estate, thanks to the studies of <strong>zoning<\/strong> started in the early 1980s, approximately <strong>29 different types of soil<\/strong>with different characteristics, altitudes and latitudes, as well as exposures.<\/p>\n<p>Up to 150 metres above sea level we find <strong>compact, clayey soils<\/strong>with moderate temperatures, excellent for the production of elegant wines. From 150 and up to 300 metres above sea level, however, there are<strong> sandy, light and dry soils<\/strong> that favour the production of more concentrated and tannin-rich wines.\u00a0<strong>Deep soils with medium consistency<\/strong>, suitable for producing more aromatic and structured wines, are found above 300 metres.<\/p>\n<p><strong>The wine district study\u00a0<\/strong>aiming to determine the suitability of a soil, based on its microclimatic and soil characteristics and the cultivation of a certain type of vine, is a fundamental step in the process of making wine. It is also a subject particularly dear to the <a href=\"https:\/\/fondazionebanfi.it\/it\/sanguis-jovis\/formazione.php\">Sanguis Jovis - Sangiovese High School<\/a>, the first permanent study centre dedicated entirely to the research and study of one of Italy's most cultivated grape varieties: Sangiovese.<\/p>\n<h2>Harvest<\/h2>\n<p>When the grapes reach perfect ripeness, the <strong><em>harvest<\/em><\/strong>. <strong>Harvest times vary\u00a0<\/strong>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 <strong>between the beginning of August and the end of October<\/strong>.<\/p>\n<p>Traditionally, <strong>the grapes are harvested by hand<\/strong>experienced 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 <strong>mechanics<\/strong>.<\/p>\n<p>In the Banfi vineyards, <strong>ancient gestures blend with new technologies<\/strong>. The hand-picked grapes arrive in the cellar, on the sorting bench, where the individual bunches are carefully <strong>hand-selected\u00a0<\/strong>by our experts to ensure that only the best raw materials are used to make the wine. Once in the winery, the grapes harvested by machine are mechanically selected to ensure the best quality of the final product.<\/p>\n<h2>Pressing<\/h2>\n<p>In the case of manual harvesting, the wine-making process continues with destemming, followed by the <strong>pressing<\/strong>i.e. the <strong>crushing of grapes.<\/strong><\/p>\n<p>Within the vast panorama of traditions and festivities related to the cultivation of land for wine, in the past the <strong>pressing was a festive occasion<\/strong> for families in the villages, who would gather in the squares or near the vineyards and take turns crushing the freshly harvested grapes in large basins with their feet.<\/p>\n<p>Nowadays, modern wine-pressing procedures are based on the use of specific machines that crush the grapes without deteriorating the skins (<strong>mechanical pressing<\/strong>).<\/p>\n<h2>Fermentation<\/h2>\n<p>We are finally ready for one of the most delicate stages of the entire production process: fermentation.<\/p>\n<p>The <strong>alcoholic fermentation<\/strong> 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.<\/p>\n<p>Fermentation can be triggered by <strong>yeasts<\/strong>(defined <strong>autochthonous or indigenous<\/strong>) naturally present in the air and deposited on the grape skins. However, due to their changeable nature, it is not always possible to identify with certainty which ones are really useful and which ones could compromise the stability of the wine. For this reason, researchers recreate cultures of <strong>selected yeasts<\/strong> in the laboratory with which to obtain higher quality wines.<\/p>\n<h3>Fermentation times and temperatures<\/h3>\n<p><strong>How many days must grapes ferment to make wine?<\/strong> The duration of vinification depends essentially on the type of grape itself and the wine to be made from it: full-bodied and structured wines, such as the <a href=\"https:\/\/www.banfi.it\/eng\/it\/vini-banfi\/p@brunello-di-montalcino-castello-banfi\/\">Brunello di Montalcino<\/a>require a very long fermentation, which from a <strong>minimum of 15 days<\/strong> can go as high as <strong>40 days and more<\/strong>.<\/p>\n<p>Throughout the process, <strong>the temperature of the must\u00a0<\/strong>must be kept under control, both to ensure the start of the fermentation process itself and to keep the aromatic characteristics of the wine intact.<\/p>\n<p>In Banfi, for the <strong>WHITE WINES<\/strong>are mainly used <strong>stainless steel tanks\u00a0<\/strong>at a controlled temperature, although for some a partial fermentation in barriques is carried out. For <strong>red wines<\/strong> important, such as Brunello di Montalcino, Horizon vats are used, combined steel and wood vats with controlled temperature.<\/p>\n<h2>Ageing<\/h2>\n<p>Once the fermentation phase is complete, the <strong>racking<\/strong>.<\/p>\n<p>After racking, the wine is decanted into barrels for the ageing phase. To make a good wine, the <strong>wood quality<\/strong>, usually oak, from which the barrels are made, as a 'living and active' material, influences the organoleptic and olfactory qualities of the wine.<\/p>\n<p>At Banfi, the choice of wood, shape and size of the barrels has always been the result of skilful research and selection of the best innovative materials.<\/p>\n<p><strong>The ageing time of wine<\/strong> depends on the grape variety, as well as the type of wine to be produced. <strong>Red wines<\/strong>especially the full-bodied and highly structured ones, for example, need several years of ageing.<\/p>\n<h2>Bottling<\/h2>\n<p>The last step in the process of making wine is <strong>bottling<\/strong>.<\/p>\n<p>Before being bottled, the wine may be filtered, after which, deprived of oxygen through the insertion of nitrogen, it goes into the bottle, where it will be further refined if it is particularly structured wines, such as Brunello di Montalcino, or it will be ready for consumption.<\/p>","protected":false},"excerpt":{"rendered":"<p>Il processo che trasforma le uve in una delle bevande pi\u00f9 antiche\u00a0e apprezzate al mondo \u00e8 al tempo stesso affascinante e complesso, una sapiente combinazione tra la perizia dell\u2019uomo, 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\u2019elaborato [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":15829,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-13105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Come si fa il vino? - Banfi<\/title>\n<meta name=\"description\" content=\"Il processo che trasforma uve in una delle bevande pi\u00f9 antiche\u00a0e apprezzate al mondo \u00e8 affascinante e complesso. 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