Loredana Sottile

The oenologist explains why spontaneous fermentations can be controlled but warns: "Selected yeasts shouldn't be demonised."

From seafood cuisine to farm-to-table dishes, here’s what to expect at Capofaro Locanda & Malvasia, owned by the Tasca d'Almerita family, with the arrival of the new chef, Patrizia Di Benedetto

The association led by Stefano Ciafani highlights the disastrous effects of global warming on the primary sector: "Farmers should stop blaming the Green Deal." It renews its fight against glyphosate and pesticides

The Etna producer discusses the future of the denomination: "Once there were 15 of us, now we have to share the success with 200." And on the whites, he makes an appeal to the Consortium: "Stricter regulations are needed, otherwise...

Less wine on the shelves in the USA, UK, and Germany: the first half of the year shows a -4.3% decline according to the Uiv-Vinitaly Observatory analysis based on Nielsen-IQ data. Green light for Italian sparkling wines. Frescobaldi: "Demand is...

The English newspaper discusses the wine crisis, starting with Pernod Ricard's decision to sell its wine brands: "Wine production exceeds consumption, which will continue to decline in the coming years."

The Sannio Consortium will be the first to adopt the IGT seals issued by the State Printing Office: 4 million pieces to start with. Each bottle will come with a digital passport to ensure better protection against imitations

The Oniverse group presents its new winemaking project, Podere Guardia Grande: 25 hectares of vineyards and a three-story underground facility open to the public. This is how the Veronesi family is increasingly investing in direct production

The Tuscany Region has approved expanding the vineyard area by up to 60%. This means production could increase from 3 million to 6.6 million bottles. President Bindocci: "There is strong growing demand from abroad."

The project by the Sicilian startup Orygini has reached its first conclusions: 12 months at the bottom of the sea significantly affect the complexity of the wine. The next goal is a publication that details its scientific evolution. Meanwhile, work...