Sfuso: Loose Wine

Sfuso was and is still a popular way for Italian,  (particularly Tuscany)  families to restock their wine supply without using bottles. 

Many Italians don't drink bottled wine on an everyday basis; either they make their own, they know someone who does, or they buy sfuso.  Many vineyards produce a house wine for themselves, their friends and local customers.    In preparation, they wash out their enormous glass demijohn and/or stainless steel container with a red spigot (an innovation that threatens to replace the traditional demijohns).

To Protect wine from air after the demijohn is filled, they pour a splash of olive oil on top, forming a seal. them jam in the fist-sized cork.

On the newer stainless steel container, there is a flat lid that floats on top of the wine.  A drizzle of oil is poured around the tiny space between the lid and the side of the canister.  A second tight lid then goes on top. As you open the spigot at the bottom and pour your wine into a pitcher, the lid and sealing oil lower, keeping the seal intact.

The demijohns are stored in a cool room, called a cantina.  They uncork them, hoist them on a table and tip it, filling old wine bottles through a funnel and sealed with olive oil. 

Not only is it a romantic tradition but also, from an Americanized perspective, a fabulous way to cut costs on mass producing bottles, labels, corks; cost of resellers, packaging, shipping etc!  It is obviously time consuming and involves some work.  Something Italians were never concerned with (time and effort). 

If you have an opportunity to visit Italy and experience staying with a family who gets their wine sfuso, I highly recommend it.  A fun and endearing experience, similar to going to the farmers market for all your food.