The passion for wine
The king Henry IV he said: "Good food and good wine, it is heaven on earth ". And Italy fully enjoys this divine combination. In what other country is it possible to find a precious and varied cuisine like ours? Italy is the only country where each region has its own wine. Expression of the culture of the territory and of local traditions. Synthesis of climate, exposure, physical properties of the soil, cultivation and production techniques. The Italian peninsula, called in antiquity Enotria, land of wine, already enjoys an optimal pedoclimatic condition. However, it is our Italian spirit, understood as a virtue, which has a significant influence on the final result. The imagination, the passion and the love with which we work precious raw materials. Attention to the cultivation technique, harvesting, refinement and aging, contribute to enhancing the quality and properties of the wine.
The production of wine
Wine production has a very ancient history. The cradle of this divine drink is the Mediterranean basin where vines were grown seven thousand years ago. The cultivation and production techniques developed over the years, passing from the Egyptians to the Romans, from the Benedictine monks to the French farmers of the twentieth century. Today Italy plays a leading role in wine production, making it the largest producer in the world. Lately there has also been an appreciable increase in quality, thanks to greater attention throughout the production cycle, as well as new technologies. In some vineyards electronic control units have appeared that record data on temperature, wind or humidity, which allow winegrowers to avoid chemical prevention treatments, to the advantage of product quality and obtaining a good reduction in costs.
Wine at the table
Italians thus have a considerable possibility of choice, in quality and quantity, to accompany the delicacies of the Italian cuisine at the table. Guided by the traditions of the territory, they retrace perfect food and wine marriages that have historical roots. Then without necessarily being experts, Piedmontese red meats will be enhanced by a Barolo, Tuscan game embellished with a Brunello, Campania fish dishes from a Greco di Tufo, Sicilian cassata from a Moscato Passito di Pantelleria, while the trenette with pesto they will be enhanced by a white wine from the Ligurian Riviera. The King was right, heaven is here
