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Six vintages of Gschleier Alte Reben by the Girlan cooperative in Appiano demonstrate that Alto Adige’s Schiava can deliver great satisfaction

A long love story, where the husband played a quiet yet essential role in his wife’s long and significant career

For producers, the perpetual reserve is becoming a potential solution to combat climate change, as well as a means to achieve greater complexity in Champagne

From the Modena prison comes the produce for Franceschetta 58. Chef Francesco Vincenzi, director Nicoletta Saporito, and agronomist Giovanna Del Pupo share insights into the project that involves inmates

The distributor of Italian food products overseas is already well known to New York chefs and to anyone seeking top-tier Italian ingredients

Ligurian viticulture consists of many small vineyard plots, like the pieces of a mosaic, often challenging to cultivate due to the geomorphological conditions. During this year's tastings, we discovered an excellent Vermentino from the Ponente region at a very friendly...

Bruno Paillard, an icon of Champagne, delves into the delicate relationships between small and large maisons in the region. He doesn't shy away from discussing the system's anomalies...

From Champagne to Lambrusco, the world of sparkling wines is in a state of evolution and continuous appeal, maintaining a strong presence in the market. Analysis and reflections from an industry protagonist, Andrea Gori

A renowned chef's bistro, a new quality pizzeria, a delicatessen turned restaurant, and a neighbourhood cocktail bar: these are the newcomers of the year awarded by Gambero Rosso

Ten labels not to be forgotten, selected during the year coming to an end: the crème de la crème of Champagne we tasted throughout the year