History & culture

How the wines are made and the stories behind them. 3 articles.

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Moscato d'Asti: The Sweet Sparkler Piemonte Makes All Year Round (2026-10-16): Moscato d'Asti is not made once in autumn. The juice waits near zero degrees and is fermented batch by batch, stopped at about 5% alcohol to keep its sugar and fizz.
Cappello Sommerso: Why Barolo Spends Weeks Under Its Own Skins (2026-10-05): Barolo's harvest began on 10 September. Then comes the slow part: weeks of maceration under a submerged cap. What it is, where it comes from, and which wines on the site are made this way.

Moscato d'Asti: The Sweet Sparkler Piemonte Makes All Year Round (2026-10-16): Moscato d'Asti is not made once in autumn. The juice waits near zero degrees and is fermented batch by batch, stopped at about 5% alcohol to keep its sugar and fizz.
Cappello Sommerso: Why Barolo Spends Weeks Under Its Own Skins (2026-10-05): Barolo's harvest began on 10 September. Then comes the slow part: weeks of maceration under a submerged cap. What it is, where it comes from, and which wines on the site are made this way.
Bricco dell'Uccellone: The Barbera Named for a Big Nose (2026-09-19): In 1982, Giacomo Bologna aged Barbera in barrique for the first time and named the wine after a woman who once lived on the hill above his vineyard, a neighbour the whole village knew by a rather unkind nickname.