News

The resort changes hands, but the management of 6.5 hectares of vineyards remains with the family. The wine team across all estates is being reorganised

While waiting to discover the Nobile di Montepulciano wines under the new Pieve designation (starting in 2025), here are the best wines we awarded with Tre Bicchieri in the Vini d’Italia guide

The chef of the two-Michelin-starred restaurant in Milan has been invited to cook for 550 guests: “A great honour; I drew inspiration from Giuseppe Verdi”

Andrea Picchioni is a farmer, a true agriculturist: here is his Buttafuoco showcased in a vertical tasting of 8 vintages, born from heroic high-hill viticulture on slopes reaching up to 45%

After opening a pasta bar in Copenhagen, Lucia De Luca and Valerio Serino embarked on the challenge of creating Tèrra, not without its difficulties. An unfiltered interview with two Italian restaurateurs in Denmark

Beyond its price, the 7Bio Grasparossa from Cantina Settecani is recognised for its delightful taste, combined with meticulous and rigorous production efforts

Discoveries, encounters, tips, and insights... With this article, Master of Wine Gabriele Gorelli begins his collaboration with Gambero Rosso

World-class restaurant experience, Puglian cuisine, and exceptional cocktails: Vincenzo Donatiello and Mirko Febbrile present Somma in Singapore with a stellar team of professionals

A seven-stage journey to understand how the region has changed. Here's the tasting of La Poja wines from the Allegrini family

Global warming is redrawing the maps of wine varieties, favouring Chenin Blanc as a new alternative to Chardonnay