The sommelier is the one who recommends the best wine and food pairings, and serves wine correctly at the table. They are essential, and their transversal skills span various disciplines. To carry out their tasks in Read More
A grape berry has a complex structure and contains a wealth of substances, which will emerge when the wine is tasted. It may be small, but a grape berry is extraordinarily interesting in terms of its intrinsic characteristics and what is obtained from its pressing. Let’s have a look Read More
The fleshy, juicy berries of a bunch of Refosco dal Peduncolo Rosso or Schioppettino or other varieties have very light green flesh. But the wine obtained displays a ruby red colour or some similar hue, which depends on the grape variety and maceration times. Read More
The production of sparkling wine starts with a base wine to which a mixture of sugars and yeasts (liqueur d’expedition) is added. In the presence of sugars, yeasts are activated by transforming them into alcohol and carbon dioxide, which is the source of the Read More
The interaction between the climate and the soil affects the development of the vine and therefore the composition of the future wine. Thus the fresh notes of Ribolla Gialla, and the velvety ruby hue of Refosco dal Peduncolo Rosso tell stories that are Read More
How are preparations for the longest night of the year going? Are you thinking of a menu that is memorable but simple to make? We’ve thought of one for you! With a wine pairing for each dish. Welcome your guests with excellent Parmigiano Reggiano dressed with Read More
Christmas is nearly here – have you decided what to cook for Christmas Eve or Christmas Day? Aren’t you sure which wines to pair with the food? Don’t worry – we’ve thought of you and your Christmas menu. To start, why not try crostini with butter and salmon Read More
WORD “T” Tannic: rich in tannins, and harsh on the palate, as is often the case in young wines. Presupposes quality. Tarry: said of a wine that gives sensations of tar and liquorice root on the palate, but also on the nose. Tart/Sharp: rough and lacking balance, a trait which is immediately sensed on the Read More
WORD “R” Racy: describes a wine that appears bright in the glass and is lively on the nose and/or palate. Rancid: refers to a wine which has been damaged by bacteria and tastes disgusting. Reduced: this sensation may be perceived when the wine has been deprived of oxygen for a long time. If the wine Read More
WORD “N” Neutral: describes a wine whose aromas lack any particular distinguishing characteristics. New wine: a wine which has just been obtained through the alcoholic fermentation of must. Not to be confused with vino novello. WORD “O” Oaky: this note can be found in wines aged in new barrels, which release aromas of vanilla, Read More
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