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Castello Banfi Wine Resort
The Hotel, the two Restaurants, the Enoteca, the Balsameria and the Glass Museum.
Castello Banfi il Borgo is a multi-experience in a unique place immersed in one of the most beautiful places in the world.
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Castello Banfi - Il Borgo
Poggio alle Mura
- Val d’Orcia
- Florence
- Montalcino
- Montepulciano
- Monteriggioni
- Pienza
- Pisa
- Rome
- San Gimignano
- Abbey of Sant’Antimo
- Siena
Castello Banfi is a luxury hotel in Montalcino, nearby Siena in Tuscany. A wonderful venue for your wedding and your holidays.
Il Borgo
Each of the ample rooms and suites is distinctly designed and original, embellished and decorated by hand, with premium fabrics and exclusive accessories which underline the inherent elegance of Il Borgo.
La Sala dei Grappoli
Restaurant
Located in the shadow of the historical Castello Banfi, La Sala dei Grappoli welcomes you in an elegant and refined atmosphere.
La Taverna
Restaurant
A classical Tuscan restaurant in the shade of our medieval castle of Poggio alle Mura.
L'Enoteca
The Enoteca/Wine Bar recreates the atmosphere of a true Tuscan wine shop where, alongside our estate still and sparkling wines, grappa, extra virgin olive oil and Condimento Balsamico Etrusco, are available numerous local artisan food and crafts.
01 December 2022
Wine disgorging: what is it and what is it for? | Castello Banfi Wine Resort
The disgorging process allows the removal of sediment. Find out how it is performed and at what stage of wine production it takes place.
What is wine disgorgement and how it is performed
The disgorging of wine represents a fundamental step in the production of classic method sparkling wines, and in Banfi's case, our bubbles are produced according to this process in the Banfi Piemonte winery located in Strevi, in the province of Alessandria.
In addition to our open visit winery nestled among the Montalcino vineyards at the enchanting and evocative Castello Banfi Wine Resort estate, the Banfi winery also features another equally historic winery with an adjoining 50 hectares (46 of which are vineyards) in Piedmont. Here we produce quality sparkling wines, such as classic method and Charmat wines.
At what stage of the production is the disgorgement of sparkling wine performed?
Wine disgorgement is a process that involves the removal of fermentation residue from classic method sparkling wine bottles.
Classic method sparkling wines undergo a second fermentation in the bottle: the base wine cuvée, made with fine wines from the region (Piedmont in the case of Banfi Piemonte) is enriched with a liqueur de tirage, a mixture of sugars, minerals and yeasts that can trigger the re-fermentation of the wine and the so-called “presa di spuma” or fermentation in the bottle. This process results in the formation of residues and spent yeast, which compromise the crystalline clarity that characterizes Italian sparkling wines.
For this reason, the bottles are turned upside down and, through the complex process of remuage, manual or mechanical, the residues are trapped toward the neck of the bottle, inside the bidule located under the crown cap.
It is at this stage that the wine is disgorged, that is, the crown cork with residue is removed and the new characteristic cork that distinguishes classic method sparkling wines is applied.
Wine disgorgement: meaning and origin of the name
The word "disgorging" by which the entire process of removing residue refers is the actual act of uncorking the bottle. The French word "dégorgement" is equally used in Italy to refer to this procedure (given the profound influence of French wine culture in the production of classic method sparkling wines) and it can be translated literally as "discharge" and it refers to the removal of residues. The two terms are used as synonyms.
Dégorgement: differences between manual and mechanical procedure
Within the intricate and complex production process, the disgorging of sparkling wine holds an important role, as it ensures the presentation of a crystal-clear sparkling wine with bright perlage and characteristic bubbles. In the past, this operation was performed by hand, even within the Banfi Piemonte winery, by experts in manual remuage and dégorgement à la volée, through skillful and accurate procedures that were the result of years of experience in this field.
Dégorgement à la volée: the traditional procedure
Dégorgement à la volée, or classic method disgorgement by hand, involves uncorking the bottle upside down by hand, taking advantage of the pressure created inside it during refermentation and thus eliminating the residue inside the cork and bidule. It is then quickly straightened so as to reduce the spillage of the sparkling wine.
At this stage, it is possible to make up for the loss of liquid through a topping-up procedure with liquer d'expedition or liquer de dosage, a sugary mixture that embellishes classic method sparkling wines and helps enrich the sensory experience.
The difficulty of dégorgement à la volée made it essential to invent a mechanized procedure that would minimize or completely eliminate wine spillage. However, for fine formats or more special cuvées, we still use this manual technique, which we might call a true art, under the exclusive skills of expert master vintners, such as those at Banfi.
Dégorgement a la glace: the modern procedure
The mechanized procedure of disgorging wine or sparkling wine is called dégorgement a la glace. Bottles undergoing remuage are pre-washed from the pupitres (the special wooden boards on which they are placed with the neck facing down) and placed in special machines that freeze the bottle neck and crown cap thanks to a special salt compound that can bring the liquid and sediment to a temperature between -25°C and -30°C.
The machines thus proceed to turn the bottles upside down, which will end up with their necks facing upward: unlike in manual dégorgement, with the dégorgement a la glace the spent yeast and other residues trapped in the bidule will be frozen, without the risk of them falling into the bottle and clouding the wine again.
It is then possible to safely remove the frozen cork (the actual disgorgement of the classic method sparkling wine), refill the wine if necessary, and place the cork with its metal cage.
Dégorgement a la glace is, as mentioned earlier, the wine disgorgement procedure most commonly used by producers. However, watching a master vintner perform manual dégorgement is a true show, an experience not to be missed if you love wine and its production according to ancient traditions.
06 November 2022
Visiting wineries: what to expect? | Castello Banfi Wine Resort
What does a winery visit consist of? Why choose it during your vacation? Discover the visits to the wineries of Castello Banfi Wine Resort.
What to expect from a winery visit?
Visiting wineries is not only an experience for wine connoisseurs but is increasingly a key part of the wine and food tourism that has captivated Italian and foreign tourists in recent years.
In the past, winery tours were reserved for connoisseurs and sommeliers who visited the wineries to enjoy the tasting of fine wines directly in the production area, while also taking the opportunity to come into direct contact with the producers and purchase fine wines locally.
Now, the winery tour experience is of great interest to many more people and is an opportunity to taste wines with the guidance of expert sommeliers and to learn up close how wine is produced and what are the most advanced production techniques adopted by wineries such as Banfi. But what should one expect from a winery visit?
Visiting wineries: an educational and fascinating experience
In many cases, a winery tour is preceded by a tour of the entire estate, especially the vineyards, where a guide will explain the region's ampelographic excellence, show to the less experienced the main differences between white and black grape varieties, and explain, for example, what is meant by late harvest.
This type of evocative and interesting experience from a landscape point of view is also fascinating for those who do not consider themselves experts but are equally interested in learning features and curious facts.
Subsequently, the visit reaches the actual winery. These are very often architecturally beautiful locations (a show of wood and stone), with rows of barrels of different sizes lined up on top of each other and/or bottles of sparkling wine lying on the characteristic wooden pupitres for aging.
A winery visit is the ideal opportunity to discover all the stages of winemaking or sparkling wine making and to enrich one's knowledge of the production techniques. The guide will show you the different tools, explaining the history, features and interesting facts of each one. You may also have the opportunity to see how the crushing takes place in the large tanks, how bottling is done artfully or how master winemakers perform the ancient technique of the remuage by hand.
Winery tours: an experience of good taste
A visit to a winery can only end with a tasting of the winery's local wines, often accompanied by the tasting of other local products (cured meats, cheeses, etc.).
It will be the sommeliers' job to explain the different characteristics of the wines, which are the result of a careful grape selection and a complex and articulated winemaking process in which tradition, experimentation and cutting-edge technology play a key role. This will make the winery tour an educational and enjoyable experience.
Visit to our Winery
Banfi, which has always made excellence and hospitality its philosophy, is one of the wineries that during much of the year opens the doors of its estate for a visit to the cellars, to discover the locations where the extraordinary selection of grapes produced on the Banfi estate are preserved and enhanced.
In addition to the traditional winery, during the tour of our cellars it is also possible to admire the new micro-winemaking area, a real jewel from a technology and innovation point of view, created from avant-garde research that has always characterized us and to boost the richness of the ampelographic heritage of the Montalcino estates.
This is a veritable winery in the winery: the heart of Banfi excellence. Here one can see in detail the entire winemaking process: from the crushing of the grapes to the bottling, in perfect accordance with the educational purpose of the winery visits organized by Castello Banfi Wine Resort.
What to add to a winery visit?
Banfi wineries are nestled in landscapes of extraordinary beauty. Once the winery tour is over, it will then be possible to visit the enchanting Poggio alle Mura Castle.
For those wishing to stay a few days in the Tuscan countryside, rooms and suites are also available at Castello Banfi Wine Resort, the signature Banfi luxury property that offers guests a five-star experience of relaxation and comfort in perfect harmony with the surrounding landscape and the village facilities. Treating yourself to a visit to wineries, combined with a stay like this, is a unique experience and an ideal vacation for wine enthusiasts and more.
02 November 2022
Charmat and Champenoise Method | Castello Banfi Wine Resort
Both are sparkling wine production methods. Here are characteristics, similarities and differences of the Charmat and Champenoise Methods.
Charmat and Champenoise Methods: the differences
Sparkling winemaking, that is, the process that leads to the transformation of wine into sparkling wine through a second fermentation on yeasts, is complex and sophisticated. The characteristics of the sparkling wine are affected not only by the quality of the starting cuvée and the exact composition of the liqueur de tirage but also the Method by which refermentation is induced. In fact, according to the technique used to induce the second fermentation, there are two different methods: the Charmat method and the Champenoise one.
The difference between the Charmat Method and the Champenoise Method is mainly related to the second fermentation. It takes place in stainless steel barrels in the former case and in the bottle in the latter. However, the subsequent steps also differ in some aspects, as does the final product:
- Charmat Method sparkling wines are fragrant, aromatic and have rich, penetrating perlage
- Champenoise Method (or Classical Method) sparkling wines are delicate and fresh, very balanced and with a very fine perlage.
The unique characteristics of the two types of sparkling wine are easy to identify during a guided tasting session, such as those organized at L'Enoteca di Castello Banfi Wine Resort, which include tastings of some of the best of Banfi's signature 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 hail from. This process of sparkling wine making is also known as the "Classic Method". The Italian Classi Method sparkling wines made from Chardonnay - or Pinot noir cuvées are extremely fresh and elegant.
The Origins of the Champenoise Method
The origins of this method of sparkling wine making are very old and date back to the late seventeenth century. Sources attribute the invention of sparkling wine (initially made only according to the Classic Method) to Abbot Pierre Pérignon.
In fact, the latter discovered the possibility of a second fermentation of bottled wine through the addition of sugars and the subsequent formation of bubbles.
How the Champenoise Method works
As with all sparkling wines, the choice of base cuvée is crucial: preference is given mainly to still wines from an early harvest and good acidity. Next, the cuvée is bottled together with the so-called liqueur de tirage, a solution of sugars and selected yeasts that can activate the second fermentation. This stage can last several years, during which the sparkling wine acquires the complexity of aromas and flavors that will characterize it in its final stage.
Subsequent steps in the production of Classic Method sparkling wines are the perfect synergy between new technologies and time-honored 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
As anticipated, the difference between the Charmat and Champenoise Methods is the location where the second fermentation takes place: in the case of the Charmat Method, temperature-controlled stainless steel barrels, called "autoclaves".
The Origins of the Charmat Method
The Charmat Method owes its name to Eugène Charmat, a French winemaker who patented a new method and innovative technology for refermenting sparkling wine in the early 1900s.
However, the first person to devise such a method was the artisan winemaker Federico Martinotti. His new technique aimed to reduce the cost and time of sparkling wine production by introducing mass fermentation of the traditional cuvée inside pressurized stainless steel barrels (the autoclaves). Charmat is credited with improving this technique and acquiring the patent, about 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 wines is a cuvée of base wines with intense aromatic background. In fact, this technique is the one that best preserves the olfactory characteristics of the grape variety by enclosing them in the bottle and expanding them through the bubbles.
The cuvée is introduced into stainless steel barrels under pressure for 30 to 80 days. During this period, the wine undergoes rapid fermentation, thanks in part to the introduction of sugars and selected yeasts, until it creates the foam. The permanence on yeast allows aromas to develop and evolve into a fresh, fragrant sparkling wine with a complex olfactory profile.
The differences between Charmat and Champenoise methods are not only in the fermentation but also in the subsequent stages of sparkling wine making. In fact, to preserve the variegated, intense aroma and bigger perlage that distinguishes Charmat Method sparkling wines, the remaining stages of the sparkling process (racking, refrigeration, filtration and bottling) take place under isobaric conditions (under pressure) in order not to disperse the carbon dioxide created and to bring to the table a bottle with an exuberant and complex flavor.
01 November 2022
Enoteca: meaning and history | Castello Banfi Wine Resort
A wine store is not just a wine store: find out on Castello Banfi Wine Resort how it is defined and how to recognize one.
Enoteca: meaning, history and interesting facts
The world of wine is multifaceted and complex: the professional figures that revolve around wine production and distribution are as varied as are the places associated with this product. In this regard, one of the most interesting in addition to the winery, is definitely the enoteca, which is the place where bottles of wine and sparkling wines are stored and displayed for sale or consumption on site during tasting events.
In this in-depth review, we will look at some interesting facts related to the enoteca, such as why it is called so, what is sold there or what is the title of people who work there.
Etymology of enoteca
To answer the first question, namely 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" is from the combination of two words of Greek origin: "eno" from the Greek oinos ("wine") and "theca" from the Greek theke ("closet" or "storage room"). The word "enoteca" therefore means "wine closet or storage room."
However, although the etymology of "enoteca" refers only to storage, in the Italian language it also means the place where bottles are displayed for sale and for tasting.
What is sold in an enoteca?
As anticipated, enotecas often organize tastings of the wines they sell paired with local products, thus contributing to the now popular food and wine tourism. At wine shops wine connoisseurs have the opportunity to:
- discover interesting facts about the production methods
- receive information on selected grape varieties and grapes
- taste different types of wine, often paired with traditional local products
- purchase products.
The best wine bars are often run by or in partnership with wineries. For example, this is the case of Enoteca Banfi in Montalcino where the wines produced at our wineries are stored, displayed and sold. Not only wines and sparkling wines, but also condiments, olive oil, and local foods and crafts, including local pecorino cheese and Tuscan prosciutto, which can also be tasted at the wine bar.
In addition to tastings, visiting the Banfi Enoteca is a true immersion in the world of wine and wine-making traditions of the past. The rustic and elegant setting, with fine wood furniture and original barrels, reminds of the Tuscan workshops of yesteryear. The wine shop itself is located close to the vaults of the amazing Banfi Castle of 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 bars open?
The oldest wine bars 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 people who work in a wine bar?
Among the various professionals working in the wine industry, it is not easy to identify specifically who is or what is the name of those working in a wine bar. This happens because a wine bar is a complex system, embracing the experience of storing, selling and tasting wine.
In most cases, a sommelier is present at a wine bar to select the most suitable wines for tasting based on the wine quality and characteristics and is ready to provide advice and suggestions to consumers.
04 October 2022
Wine tasting glasses: the types | Castello Banfi Wine Resort
What should wine tasting glasses look like? Here's how to find the right glass for each type of wine tasting.
Wine tasting glasses: types and how to choose them
Wine tasting is a multisensory experience that involves sight, smell and taste and leads to the discovery of the many facets of wines. It is an experience that needs to follow specific rules. One of the most important ones concerns the type of wine tasting glass.
Just as winery masters use special tools and machinery to enhance the quality of grapes and turn them into fine wines, those who are about to taste such wines must do so with the right tools as well. But which wine glasses are best to use for a wine tasting experience?
Wine tasting glasses: materials
Wine tasting glasses can differ in both shape and capacity but they share the material from which they are made: a glass of excellent transparency. This material allows the color, clarity and body of the wine to be appreciated on sight, the first step in the tasting experience.
Glass is one of the oldest materials worked by man: the finds in display at the Museum of Bottle and Glass in Poggio alle Mura show the evolution of the production techniques for this material and humankind's progress in its processing.
In the production of wine tasting glasses, crystal is very often used. This is a special type of glass characterized by its transparency, which is ideal for the visual assessment of wine.
The shapes can be many and they may vary depending on the type of wine chosen for tasting.
Red wine tasting glasses
Tasting glasses for red wine should be chosen according to the body, complexity and aromas of the wine. The types that best enhance classic red wines of medium body are the Ballon glass while for aged red wines, burgogne or barbaresco wine glasses are preferred.
Ballon
The ballon glass is characterized by a rounded, pot-bellied shape, perfect for releasing the intensity of the bouquet of aromas that makes young, aromatic red wines stand out. In addition, the breadth of the surface and its consequent brightness allow its texture and coloration to be appreciated.
Burgogne
The Burgogne glass, on the other hand, whose name refers to the French region by the same name, home of Pinot Noir, has a more elongated shape and is used as a tasting glass for more structured red wines that have aged several years.
The elongated, belly shape increases the surface area of the wine, allowing it to breathe and thus promoting oxygenation. Wide tasting glasses such as the Burgogne glass allow for careful and accurate visual assessment: the width of the belly allows proper rotation of the wine to appreciate the arches or tears and better examine clarity while the slightly narrower opening highlights more of the complex aromas, bringing them immediately to the nose for the first olfactory enjoyment.
Barbaresco
Also worth mentioning among tasting glasses for structured red wines is the pot-bodied one with flared rim also known as "barbaresco" from the town of Barbaresco in Piedmont where the famous wine by the same name is produced. The flared rim reminiscent of the distinctive tulip shape allows the bouquet of scents to expand and evolve as the olfactory analysis proceeds.
White wine tasting glasses
The most commonly used tasting glasses for white wine, are the tulip and Renano. Let’s see below what are the characteristics of these types of wine glasses.
Tulip
The tulip or "Sauvignon glass" is the most traditional of white wine tasting glasses and one of the most popular on the market. Its shape resembles that of the flower from which it takes its name, with a slightly convex, elongated belly and a flared opening that widens slightly from the central body.
This shape facilitates the ascent of aromas to the nose, which is why it is especially suitable when tasting fruity and delicate, light and medium-structured wines.
Renano
For more complex white wines, on the other hand, the Renano glass is preferred, a glass that is slightly closed at the top so that the intense aromas of the structured whites are channeled to the nose, allowing their complexity to be appreciated at first glance.
What is the ISO glass?
"ISO" stands for "International Standards Organization", which is the international organization involved worldwide in setting various technical standards.
In 1970, ISO experts also codified wine tasting glass sizes for use at official events. It is characterized by a different shape from those indicated so far and is suitable for all types of wine.
The ISO glass has a medium-sized belly with a slightly narrower opening to facilitate the concentration of aromas and their gradual release during olfactory analysis. It is filled to 50-100 ml, depending on the type of wine.
