It’s well known that I have a passion for Georgian wines.

For those less familiar with the subject, it’s worth remembering that wine has been made in Georgia since 6100 BC. In their underground clay vessels—called qvevri—they put everything in, including skins and stems. As the pomace gradually settles, the wine is transferred several times into other amphorae. In this way, the vessel is used both for fermentation and for aging. (more…)

We are in Rome, at the Hotel Palatino, during the event “Vini da Terre Estreme.” The first meeting of the day is with the Salvatore D’Amico winery from Salina and its Salina Bianco IGT “Ambra” … DESCRIBE THE WINE, READ THE BOOKLET. (more…)