Prosecco I love you! Vino Magazine: September 2008
Today, the ‘Made in Italy' has managed to make a name for itself in several areas in the New World; just think about the gastronomy, the dishes and Italian wines that are increasingly sought-after by American patrons. Confirming this is the latest news regarding the insertion of the term ''Pr...
The Perfect Toast Vino Magazine: August 2008
How many ways can we look at a glass of wine? As a sommelier noting its finer and weaker points; we can revel in the telling of its story; we can marvel at its therapeutic powers. One thing's for sure, wine has magical properties to enrich the most treasured moments of our lives and with a little c...
Sublime Sicilian Cocktail Superalcolici Magazine: July 2008
Coloured sofas, white walls, cocktails, fresh fish, Sicilian wines, windows overlooking the sea of Letojanni, close to Taormina. Three boys, a dream and a good dose of courage are the ingredients for the best cocktail at ‘Golà', a young trendy bar and restaurant. ‘Golà' is...
Immaculate Perfection Vino Magazine: July 2008
How can we pour the wine for our guests without ruining the perfection of the spotless new tablecloth chosen especially for the occasion? The market today offers different types of solutions for preventing this type of inconvenience: from practical silver coloured discs to place on the neck of the ...
Wine infused Aperitif Vino Magazine: June 2008
A happy hour in honour of Bacchus at Pane&Vino in Largo Carrobbio in Milan. The bar is open from morning to night, for breakfast or for nibbling a light lunch. A few days a week, on the other hand, it also hosts a wine scented aperitif. A wine card with more than 350 labels is ready to be enjoy...
Solstice in a glass Superalcolici Magazine: June 2008
Before the success of limoncello (lime liqueur), nocino (walnut liqueur) was the classic spirit in home bars. Dark, fragrant and bitterish, it was produced in many homes, leaving the walnut husks to macerate in alcohol, spices and sugar. In Emilia, hospitality almost requires it. Several companies ...
The American legend returns with Connie Superalcolici Magazine: May 2008
It has the name of a legendary woman and boasts luxury USA lifestyle interiors. Connie Douglas, who gives her name to the location on the Milan Navigli, was a very attractive woman who, during her travels, met men from all around the world. She ''kept'' them with her for months, weeks or sometimes ...
Legendary Prosecco Vino Magazine: May 2008
The Varaschin cellars from Valdobbiadene, in the countryside around Treviso, safeguard tradition. Time stands still in this location, which holds the secrets of the best Italian Prosecco. The origins date back to the ‘30s, when Matteo Varaschin inaugurated the cellars in San Pietro di Barbozz...
Elegant vineyard vibes Vino Magazine: May 2008
Imagine a terrain that is a mix of clay and and marnic rock; always exposed to the sun, with a 10° temperature difference between day and night. ''A perfect area for cultivating vines'' thought Giovanni Rui, an entrepreneur from Veneto smitten by Prosecco. In 1998 he purchased the Rolle estate ...
Villa Sandi, wines and hospitality Vino Magazine: May 2008
A historical 17th century villa at the foot of the Trevisian hills between the Doc areas of Prosecco di Valdobbiadene, Montello and Colli Asolani with underground cellars ideal for the maturing and the refi ning of the wines. To Giancarlo Moretti Polegato it seemed natural to restore ancient splend...
Trend setting Chardonnay Vino Magazine: May 2008
1500 partners, 1440 hectares of vines, 60 years of history and a 45 million euro turnover. La Vis, originally from Trento, is today one the main producers of Chardonnay in Italy. Within its group of 8 companies it has a turnover of over 100 million euro. Its philosophy is based around 2 main aspect...
Around Sicily in 58 labels Vino Magazine: May 2008
Around Sicily in 58 labelsThe adventure began in 1997 when Luigi Abbate offered to sell his own company to Salvatore who accepted. The latter became known for his entrepreneurial skills; he threw himself into largescale distribution and began an advertising campaign for a new company image. He ...
Apple spirit Superalcolici Magazine: May 2008
You write ''Cider'' but you read ''Calvados''. Everything starts from cider apples and there are more than a 100 varieties. Those suitable for the production of the distillate drink are only 48, produced following a precise percentage: 40% of sweet apples, 40% of bitter apples 20% of sour or acidic...
Chill Out… with Green Out Vino Magazine: April 2008
The ‘Park Bar', inside the Hyatt Hotel in Milan, offers both traditional and innovative aperitifs. They are invitingly served with a variety of appetising nibbles that vary every week: from crudités with sweet and sour sauce to smooth cheeses on toasted potato bread. On Thursdays there...
Aperitif in Positano Vino Magazine: April 2008
They just wanted to sip a cool beer at four in the morning at the edge of the sea in Positano, on the stunning Amalfi coastline. Close to midnight, with dreams that travel at the speed of shooting stars, any wish can come true. Conwinum….the unique name says it all, has become one of the mos...
His majesty… the digestive Vino Magazine: April 2008
Its special features are the taste and the sauvage colour but its strong point is the wealth of natural fi bres and curative digestive properties. We wish to introduce you to….fennel, produced mainly in southern Italy. The base ingredient is called Foeniculum vulgare, in other words wild fen...
high tech Cocktail Superalcolici Magazine: March 2008
American bar but also restaurant, pizzeria and food and wine tasting centre with typical products. Devour the Oppio Caffé in Rome with your eyes. A breathtaking location, with marked contrasts between the historical walls of the setting on the Oppio Hills and the furnishing style. Blue neon ...
Sassicaia, a radical shift in the cellar Vino Magazine: March 2008
''Ce n'est qu en debut''. Television showed images of student protests from the Sorbonne. Italy was in turmoil. It was ‘68 and another revolution was about to happen. A meeting between the aristocracy of Mario Incisa della Rocchetta and the proletarian genius of a wine oenologist: Giacomo Tac...
Feminine spirit Vino Magazine: March 2008
Livia Bertagnol has been active in the family distillery for 25 years. Nowadays she devotes herself mainly to sales and marketing but has been involved in everything in the company, from production to logistics. Below on the right, Anna Marzadro
