27.02 - In Georgia there was no wine without an amphora. Qvevri, or Georgian earthenware vessels, were filled with grape must, and buried until the following spring to allow spontaneous fermentation but with temperature control. Today this aging technique has come down to us, making the amphora a viable alternative to more traditional wooden barrels and steel.

28.02 - Escamotage is a new way of conceiving Moscato: giving this wine a well-defined identity, which until a few years ago was produced without precise rules and was known mainly as a sweet wine. Eight young faces of Canelli's wine scene have therefore decided to create this collective to defend the aroma of their territory and bring it into the glass so we can get to know it better.

29.02 - As beloved by its inhabitants as it is unexplored by tourists, the Canavese area is a land rich in history and treasures to be discovered. These certainly include Erbaluce, a grape variety already cultivated in Roman times and named for the golden coloring of its clusters. Erbaluce vineyards grow in the heart of Ivrea's ancient Balteo glacier, a basin at the foot of the morainic amphitheater that makes this wine savory and mineral. Here, in fact, billions of years ago there was a sea.

01.03 - Heroic wines represent 5 percent of the world's viticulture. As extreme in the vineyard as in the glass, these wines manage to bring out expressions of territories still unexplored by many and of manual and completely analog agricultural practices. So buying a bottle of heroic wine today also means supporting a local economy, recognizing artisanal work and protecting a territory.