wine

Mauro Vannucci and his daughter Silvia, in Poggio a Caiano, over the course of twenty vintages have created a classic among Tuscan reds: Piaggia, Carmignano Riserva.

On the San Martino di Castrozza plateau, 2,600 meters above sea level, the light is brilliant, the pristine air intoxicating. This cool and breezy paradise is the symbol and image of a territory in which sustainability is a tangible and...

After saying goodbye to free trade agreements with Europe, the next American protectionist move could be the imposition of a 20% tax on all imports into the United States, including wine.

Grape harvests in South America are over and the first results are in. A small but promising year, characterised by very atypical temperatures.

How to pair food and wine? There are no strict rules to enjoy a good glass of wine with your meal, but there are, indeed, some useful advices that can come in handy.

The texture is impressive, creamy and silky, rich and dynamic. Notes of citrus, aromatic herbs and white pepper create a complex and deep profile. Franciacorta Extra Brut EBB 2012 by Il Mosnel is perfect if paired with grilles meatballs. Here...

Offida is known for its handmade lace, but today’s visitors are more interested in its traditional food and wine. The area’s fruity white and assertive reds have kept up with the times.

How do Millennials choose wine? Packaging plays an important role but each country is different. Verallia-WineMonitor has compared American and Italian youngest wine consumers: here are the results.

In 1893, Luigi Cecchi founder of the winery and a professional wine taster, saw the potential in the Chianti Classico zone and in particular, the Castellare di Castellina area. The whole story of the producer. 

Sustainability is one of the decisive factors in choosing a wine, according to American tastemakers. This finding emerged from a study commissioned by California Sustainable Winegrowing Alliance (CSWA).