English news Wine at Conad, an assortment that evolves with consumers: Alessandra Manzato’s vision Wine performance at Conad is outperforming the market, thanks to a management of levers capable of anticipating changes in consumer needs. By Emanuele Fiorio 1 Luglio 2026
English news Jessica Rocchi: “Wine in restaurants no longer has to show off, it has to tell a story” The restaurant manager and sommelier of the two Michelin star restaurant Andrea Aprea, inside the Fondazione Luigi Rovati, Jessica Rocchi explains how the relationship between guests, wine list and fine dining is changing: less display, more identity, attention to price and a desire for memorable experiences. By Stefano Montibeller 1 Luglio 2026
English news What we will drink tomorrow: Sicilian wine between low alcohol, organic and new consumers The market and tastes change, but the roots of a territory remain solid to build something lasting. By Emanuele Fiorio 30 Giugno 2026
English news The international market of Sicilian wine: where we are and where we can reach Germany, Switzerland, Scandinavia, Canada: the markets exist. But the game is played on perception, rather than price. By Emanuele Fiorio 30 Giugno 2026
English news Wine tourism at the Stagnone: when wine becomes a landscape experience What is being sold is not a winery visit. What is being sold is an entire geography: the lagoon, the salt pans, the islands, the vineyards. And perhaps this is the most authentic product of all. By Emanuele Fiorio 30 Giugno 2026
English news Sicilian organic wine and the challenge of consistency Being organically certified is relatively simple. Being credibly sustainable from the beginning to the end of the supply chain is another matter. By Emanuele Fiorio 30 Giugno 2026
English news Sicilian Alberello: an ancient training system with very modern reasons Few centimetres from the ground, twisted arms, deep roots. The alberello is not a matter of aesthetics: it is a precise agronomic response to a precise environment. By Emanuele Fiorio 30 Giugno 2026
English news DOC and IGP: what they really mean on the label of a Sicilian wine They are not bureaucratic labels. They are the result of concrete production choices, and for those who buy, it is worth understanding them fully. By Emanuele Fiorio 30 Giugno 2026
English news Climate change in the vineyard: real problems and unexpected resources For years, Sicily has been facing increasingly hot summers and increasingly prolonged droughts. But some areas seem to cope better than others, and understanding why is an urgent question. By Emanuele Fiorio 30 Giugno 2026
English news Grillo, Catarratto, Zibibbo: three Sicilian whites and their parallel lives They are not synonyms, they are not interchangeable. Each grape variety is a story of its own, with deep roots and a future yet to be written. By Emanuele Fiorio 30 Giugno 2026
English news Stagnone: the landscape that enters the glass A lagoon, prehistoric islands, ancient salt pans. And vineyards that grow where the sea ends and the land begins. By Emanuele Fiorio 30 Giugno 2026
English news The cooperative as a choice of civilization: why the Cantine Birgi model still works today When eight hundred families share the same horizon, wine stops being a product and becomes a collective project. By Emanuele Fiorio 30 Giugno 2026
English news Cielo e Terra, human capital as a strategic choice Interview with Luca Cielo: listening, training, and corporate culture at the heart of a sustainable business growth model. By Claudia Meo 24 Giugno 2026
English news Muratori’s Millé Franciacorta Extra Brut Millesimato We tasted for you Millé Franciacorta Extra Brut Millesimato by Muratori. By Redazione Wine Meridian 22 Giugno 2026
English news Farina’s Montecorna Valpolicella Ripasso DOC Classico Superiore 2023 We tasted for you Montecorna Valpolicella Ripasso DOC Classico Superiore 2023 by Farina. By Redazione Wine Meridian 19 Giugno 2026
English news Cantine del Notaio’s Il Sigillo We tasted for you Il Sigillo by Cantine del Notaio. By Redazione Wine Meridian 17 Giugno 2026
English news From the glass to the half bottle: what the customer asks for at the restaurant today The Wine Director of La Gioia Collection, Telemaco Calandrino, talks about the evolution of the restaurant customer: more prepared, more curious, attracted by fresh wines and new formats, but still tied to the moment of the experience. By Stefano Montibeller 16 Giugno 2026
English news Cantina Pizzolato’s Vino Piwi bianco spumante “Hoopa” We tasted for you Vino Piwi bianco spumante “Hoopa” by Cantina Pizzolato. By Redazione Wine Meridian 16 Giugno 2026
