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Fioretti on Moretti: “Any small producer in Italy can only learn and benefit from the values of Moretti and Bellavista.”
Franciacorta

Fioretti on Moretti: “Any small producer in Italy can only learn and benefit from the values of Moretti and Bellavista.”

Earlier this week, we shared a link to a post on Bellavista U.S. sales manager Giulio Galli by leading Italian wine writer Alfonso Cevola. We were thrilled but not surprised to see the following note appear in the comment feed. In it, another long-time American veteran of the Italian wine trade, Matthew Fioretti, sings the … Continue reading

Franciacorta’s peatlands: Le Torbiere are one of the appellation’s sources of biodiversity
Franciacorta

Franciacorta’s peatlands: Le Torbiere are one of the appellation’s sources of biodiversity

Strolling through Franciacorta’s peatlands today (le torbiere in Italian), I couldn’t help but be reminded of one of my visits to Soldera. As anyone who’s ever laid foot on his Montalcino property can tell you, there’s nothing that makes him more proud (except for maybe his wine) than his wife’s “white flower” garden and the … Continue reading

Christo’s Floating Piers: A shining hour for Franciacorta
Franciacorta

Christo’s Floating Piers: A shining hour for Franciacorta

Here are some data from the Franciacorta Consortium on the number of visitors to the area during Christo’s “Floating Piers” installation on Lake Iseo, which ended on Sunday: Visitors of The Floating Piers: over a million. Glasses of Franciacorta sold in Franciacorta restaurants and hotels, Franciacorta Wine Bar in Sulzano and during the Franciacorta Summer … Continue reading

Franciacorta at the James Beard House
Franciacorta

Franciacorta at the James Beard House

Franciacorta wines were featured a James Beard Foundation dinner, “Bubbles at the Beach,” held last month in New York. Executive chef for Gianni’s at The Villa, a luxury hotel in Miami Beach, Florida, Thomas Stewart, created a menu especially for pairing with Franciacorta wines. According the organizers, chef Thomas “brought a taste of the hotel’s … Continue reading