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Querciole is a frizzante made from Spergola that makes almost everything that comes from Prosecco look old and rather bland. The intention may be similar, but what Ca' de Noci bottles year after year for secondary fermentation is usually miles ahead of its much more famous frizzante colleagues in...

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Isola del Giglio is what ordinary people would probably call the Garden of Eden. At least outside the peak season. Its vegetation is deeply Mediterranean, it has a few charming bars and restaurants, is inhabited by exceptionally friendly locals, and surrounded by a crystalline sea. As if that wer...

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Fortuna is Luca Virgilio's crystal-clear and profound white wine made from Trebbiano abruzzese and a small proportion of Passerina. However, the terroir is at least as important as the two grape varieties in the case of Caprera, which is characterised less by the sea 30 kilometres away and more b...

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Data sheet Grape variety: Montepulciano d'Abruzzo Vineyard: Situated in rocky territory between the Gran Sasso and Majella mountain ranges Harvest: By hand Fermentation: Spontaneous | wild yeasts Ageing: In steel tanks Filtration: No SO₂: < 25mg/litre Alcohol content: 14% vol. Closure: Natura...

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Vasche, to which Luca Virgilio's Montepulciano pays tribute, are ancient basins that were carved into the rocks around Pietranico thousands of years ago to crush grapes with feet. Although Luca does not do this, he is aware of the long history of viticulture around his winery, which was complete...

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To dispel any doubts right away. Pecorino is of course also a cheese and as such is much better known than the grape variety of the same name, which is mainly found in southern Marche and northern Abruzzo - and only recently, as the variety was virtually lost for a long time and only reappeared ...

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data sheet Grape variety: Pinot Nero Vineyard: Tone floors reading: By hand Fermentation: spontaneous | wild yeast expansion: Over 60 months in the bottle, strained, zero dosage Filtration: no SO₂: > 30mg/l Alcohol content: 12,5% Closure: Natural corks Drinking temperature: 8-10 ° C ...

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Bramaterra: A Northern Classic High up in the north, where Piedmont gently knocks on Switzerland’s door, lies Bramaterra, an ancient wine enclave with a winemaking history documented over centuries. Before Bramaterra was designated a DOC in 1979, the wine of the region was known as “Vino dei Cano...

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Data sheet Grape variety: Nebbiolo Plant protection: only sulphur, copper and plant or animal-based preparations, not certified  Vineyard: single vineyard site Cavazucchi. Soil with a high iron and manganese content, covered by a layer of marine sand Harvest: by hand  Fermentation: spontaneous |...

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With just 18 hectares of vineyards, Lessona is the smallest of the three DOC zones in which the Colomberas own vineyards. Despite its microscopic dimensions, Lessona has a few special features that set it apart from the other two regions. Firstly, there is the climate, which in some exposures tak...

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A few decades ago, Coste della Sesia still had a few hundred hectares of vines, but today there are a whole thirty. The reason for this was not the quality of the wines, which have been repeatedly praised in the annals of local viticulture since the 14th century, but the general rural exodus that...

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Vespolina: A Rare Star in the Spotlight Giacomo Colombera and Cristiano Garella’s latest project shines a spotlight on Vespolina, a grape variety that typically plays a supporting role in the Nebbiolo blends of northern Piedmont. This time, however, Vespolina takes center stage—and it’s no surpr...

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Čotar: Masterpieces of Sparkling Wine Production Among the many talents of Branko and Vasja Čotar is their skill in crafting exceptional sparkling wines. They follow a unique path in this endeavor, placing great emphasis on the quality of their base wine, which is made exclusively from flawless M...

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Črna: A Singular Sparkling Teran The Črna is a sparkling wine crafted from Teran using the méthode traditionnelle, authentically expressing the grape’s natural vibrancy. Packed with acidity, tannin, energy, and character, Črna reflects the Čotar family's distinctive approach. While inspired by Ch...

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Teran: The Soul of the Karst Teran is a variety best appreciated within the context of Istrian culture and cuisine: paired with pršut, goulash, jota(stew), or musetto (boiled sausage), and enjoyed in the rustic ambiance of an osmiza, amid the winter winds of the Karst. On its own, Teran can feel...

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