Wine News

Not just infusions, teas and herbal teas: it's time for zero-alcoholic cocktails. Here are four drink suggestions paired with four delicious and quick-to-make dishes.

We set off for Montalcino and Bolgheri to discover two wines 100 percent Tuscan, but with an unusual soul. The first is not a Brunello, but a Merlot, and the second is a Sangiovese from the Tuscan land of international...

From Ponza to Satrico, from Anzio to Olevano and Amatrice, the attention of Antonio Santarelli and Paolo Tiefenthaler is increasingly directed to the enhancement of territory enclaves where respect for nature, quality of the grapes and human work are in...

The agreement between U-Label and Giunko has been announced, allowing the use of a single QR code for information on disposal and list of ingredients. And Italy becomes an example to follow in Europe.

Chianti was originally obtained with a blend of Sangiovese grapes but also white berried varieties. A suggestive Riserva, which refers to that philosophy, meets a delicious Piedirosso produced on the volcanic soils of Campi Flegrei.

A family history spanning almost 50 years at the service of territory and of a passion. Beni di Batasiolo tells about Piemonte and its wines through a constant search for quality and the interpretation of the vintages.

Ventiventi vineyards extend for 45 hectares in Medolla, in the heart of Emilia-Romagna. Here's the story of the organic and sustainable winery.

Due Palme can count on the strength of 1,000 winegrowers who look after 3,000 hectares of vineyards, many of which are alberello-trained. Here's the story of the winery.

Three wines to remember for the historic Montalcino estate, capable of producing increasingly territorial wines and in step with the times

Discovering Pandataria, the only still wine produced by Candidaterra on the tiny island of Ventotene, and a Malvasia, macerated on the skins, by Tenuta Faragò, in one of the most suitable areas of Sardinia: Serdiana, in the province of Cagliari