We've been at the Antinori family Tignanello estate: over 300 hectares, part of which are vineyards in the heart of Chianti Classico, on the hills between the Greve and Pesa valleys

The early grape harvest has started in Capalbio, but the work of the winemakers and the use of advanced technologies promise a good vintage, with an increase in quantity compared to 2023

A granita with the flavor of the island where it was born: ricotta and capers are the main ingredients, crafted by three young people from Salina who have become a true Aeolian institution. And they are open even in winter

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"An amphora is not enough” Josko Gravner, the spiritual father of orange wines. His macerations in the Gorizia Collio have influenced half the wine world... Corrado’s vision: “Tradition? A rip-off” Corrado Assenza talks about Sicily: “Thought and cultural background are...

A great red from the south meets the ingredients and cuisine of chefs selected by Gambero Rosso

The Indian subcontinent is entering the global wine market with great growth potential. Imports of Italian wines surpass those of French wines, and consumption could skyrocket in the coming years

A dinner dedicated to Apulian red wines and authentic Italian flavours

During the 17th excavation campaign at the Roman villa of Aiano, dating back to the 4th century, an 1,800-year-old wine cellar was found. This discovery sheds light on the production and trade of wine in ancient times

Two young people, after living in London for ten years, decided to return to Sicily and cook around the region with their mothers: here is the Via delle Palme project