We could call it a “tasting,” but an experience in whisky guided by Pino Perrone is better described simply as an “experience.” (more…)

The topic comes up often, and it’s one of those that can easily spark debate among “industry professionals.” I wrote about it a few days ago in this article, and thinking that Vinitaly might be the right occasion to take the pulse of the situation, I tried to interview producers (and others) on the subject. (more…)

Yes, I admit that stepping through the door of the new Giza Room at Drink Kong leaves you speechless.
It’s hard to describe the change in setting, mood, and atmosphere that surrounds you the moment you cross that doorway. (more…)

Wining.it expands its perspective by becoming part of TheUnique Group.
We try to seize every opportunity to talk about wine and food, especially when those opportunities arise in contexts different from the usual ones. (more…)

I’m currently in the middle of exam season at my Faculty of Enology in Florence, and I can’t attend all the events that keep appearing in my mailbox. Still, I notice that attention to the topic of “wine and young people” is growing more and more. (more…)

Wine is the most transversal “material” I know. I’ve bonded with people and warmed up even the most hostile environments simply by steering the conversation toward wine. More and more, I feel that wine is a sort of social “glue”: if you throw it into the middle, it always works. (more…)

It rarely happens that I feel the urge to return to a place I’ve already visited. Paraschos, in San Floriano del Collio, is one of those rare exceptions that makes me want to go back. (more…)

I’m reposting this video, which unfortunately remained mistakenly marked as “unpublished” (unforgivable). I regret it, because my visit to “La Tosa,” run by Stefano Pizzamiglio, was undoubtedly one of the most beautiful visits I’ve made in recent years. (more…)

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…)

Last stand at Pitti Taste before heading back to Rome. I’m on a mission for theuniquemagazine.it, but the call of “alcoholic liquids” is strong, so I inevitably pass through the spirits area. (more…)

Do you know what your wine of the heart is? (more…)