Winemaker Gianni Pignattai from the winery Pietroso explains the characteristics and history of his family vineyards in Montalcino and what is so unique about his Rosso and Brunello wines.
Il Palazzino, a family venture of father and son, in the area of Chianti Classico.
Roberto Bianco explains his vineyards, terroir and cellar of Cascina Morassino, in Barbaresco.
A detailed explanation regarding the Culatello, a prime cut of cured ham, during a special presentation and tasting evening at Rimessa Riociolli.
The winemaker Caravaglio, from the Aeolian islands, talks about the unique composition of the Corinto Nero grape, of which bunches contain both bigger grapes with seeds, and smaller ones without, plus the different ways they are treated and used.
Acetaia La Secchia, a Balsamic vinegar producer from Modena, explains the refilling procedure, transforming cooked grape must and wine vinegar into Balsamic vinegar.
Nino Caravaglio explains how capers grow and are harvested and when the caper becomes a fruit.
Alberto from Azienda Paltrinieri is talking about the pollination problems they have with their Sorbara vines. With the Sorbara variety, the problem is that where usually the male part of the flower on top of the female part, here instead the positions are reversed. Natural pollination happens mostly by wind, and normally the higher positioned male part only has to …
Urban Plattner of In der Eben discusses their family traditions in wine making in the Alto Adige.