In the following years, Martinetti and Grom expanded Mura Mura’s boundaries and dedicated those plots to be planted with Barbera, Grignolino, Barbaresco DOCG and Serralunga d’Alba vines. Today Mura Mura vineyard is a 30-hectare property dedicated to their characteristic biodiverse vineyard.

Mura Mura is a SQNPI certified company, National Quality System for Integrated Production, according to whose guidelines great attention is paid to respecting the climatic-environmental and cultural peculiarities that distinguish the different agricultural areas of the Italian territory. At Mura Mura these actions, aimed at a lower polluting impact for man and the environment, are declined in specific strategies including careful and reasoned spacing of the vine, pruning that respects the lymphatic flows of the plant, nutrition soil nitrogen and the use of manure. A know-how which, combined with curiosity and the genuine search for perfection, ensures that the estate produces excellent quality grapes. 

Guido Martinetti, together with Vittorio Sandrone, Agronomic Director and Gianpiero Gerbi, Enological Consultant, follows and takes care of the entire winemaking process of Rigore and Fantasia, the two enological faces of this great project: one represented by Nebbiolo, the other by Barbera, Grignolino and Nebbiolo in their most harmonious expressions.

Every single winemaking procedure is carried out with the utmost care. Once harvested, the Sangiovese clusters are hand-sorted before the pressed grapes go to the fermenters, which have been custom-designed to preserve all the grapes’ aromas. Their freshly-made wines mature in large French oak casks and are tasted on a regular basis to ensure that they achieve the desired sensory excellence.

Ferrini, who has been traveling to Sicily as a consulting oenologist for over 20 years, could not fall under the irresistible spell of Mount Etna and of its main grape, Nerello Mascalese. After the success of his first plots in Montalcino, the story of Alberelli di Giodo began with its first vintage in 2016. Co-existing with olive and fruit trees, their precious, pre-phylloxera vines have survived for 80-100 years, all trained to the ancient alberello, or low bush trained, system.

What was originally the production area of the first Duca di Salaparuta wine expression, in the last century has become an open-air artistic laboratory, a creative and cultural cradle from which personalities were born who with their art have brought Sicily and its beauty to the world.

Duca di Salaparuta celebrated their 200^th birthday in 2024, and today, as Sicily’s largest private winery, it remains future-focused, championing innovation, sustainability, and cultural stewardship across its three estates, while protecting the balance and longevity of the traditions that define its roots.

In 1997 Roberto Mascarin, Giovanni's son, together with his wife Valeria, decided to take care of the estate, driven by the passion for the fruits of the earth and above all by the belief that Colle di Covignano had climate and soil conditions capable of expressing great wines, thus giving an important turning point to reach prestigious goals in a short time.

The development of the winery continued rapidly until 2017, when Roberto Mascarin lost Valeria for a terrible illness, to which he dedicated "Vivi", the most iconic wine of the company.

Now, the acclaimed vineyard proudly announces the U.S. debut of FLOOWERS, a groundbreaking Rimini DOC Sangiovese Superiore, made organically, without sulfates, using CHESTWINE technology. Crafted from 100% organically grown grapes, vinified in steel and protected by CHESTWINE an all-natural extract derived from chestnut flowers instead of chemical preservatives. FLOOWERS represents access to something revolutionary yet authentic, a terroir-driven Italian wine made with cutting-edge natural technology, perfect for health-conscious consumers. This advancement aligns with San Valentino’s long-standing commitment to organic and sustainable viticulture. 

Each harvest is the result of ancient knowledge, which brings grapes to the cellar ready to be vinified forcefully, in a complex, surgical process. When creating an evolutionary style Grillo wine, classical soft winemaking gives way to a more robust approach, using extreme extraction of the must from the grape, with an instinctive management of fermentation temperature. The soul of Grillo turns into Vino Florio, a wine with a bold skeleton, unique in its kind and with an elegant mood, characterized by subtle marine hints of seaweed and salt. This wine, which is used to make Marsala DOC wine, is the first step of a process through which their oenologist will create the Marsala Florio wines.

Once fermentation is complete, Vino Florio is ready to ‘fall in love’, that is, to be combined with alcohol, which will then determine its organoleptic evolution. The combination of wine and alcohol marks the official birth of Marsala winemaking. ‘Falling in love’ indicates the transition between the processes involved in making wine, it is the christening of a ‘new creature’, Marsala. Marsala Florio wine can be divided into Marsala Vergine and Marsala Superiore. Marsala Vergine is made from a combination of Vino Florio, alcohol and time. Marsala Superiore is made from a combination of Vino Florio, alcohol, mistelle, cooked must and time.

Galardi was born of the courageous vision of Roberto Selvaggi, a passionate lover of Bordeaux wines. In 1991, Roberto decided to produce a premium red wine on lands inherited by his wife, Maria Luisa, in the province of Caserta. Nestled on the slopes of the Roccamonfina volcano, the property comprised several hectares of chestnut and olive groves. There, on a small, half-hectare parcel, the family planted non-native vines, founding the estate alongside Maria Luisa and cousins Arturo Celentano, Dora Catello, and Francesco Catello.

Three years later, under the guidance of renowned oenologist Riccardo Cotarella, Galardi's flagship wine, Terra di Lavoro, made its debut. A masterful blend of Aglianico and Piedirosso grafted onto the estate's volcanic soil, this first vintage marked the beginning of a remarkable journey.

Over the next few years, the estate focused on expanding its vineyards, achieving organic certification, and establishing its presence on the winemaking scene. Their dedication paid off spectacularly in 2003, when critic Robert Parker awarded the 2001 Terra di Lavoro vintage a near-perfect 99 points, instantly elevating the wine to an international icon.

A new chapter began in 2018 when Allegra Selvaggi, Roberto’s daughter, took the helm of the family winery. Devoting herself personally to both the vineyards and the cellar, Allegra introduced a defining change to the estate's philosophy: she extended the bottle-ageing process, purposefully postponing the release of each vintage by a year to ensure even greater depth and complexity.

Astoria Wines was founded in 1987 by a family that had been dedicated to vine growing for generations and they are now the leading private Conegliano - Valdobbiadene DOCG wine maker, with countless accolades from top wine competitions.

The Val de Brun Estate is the cornerstone of the Astoria winery: the vineyards span 40 hectares of the picturesque Prosecco Hills, whose unique landscape was added to the UNESCO World Heritage List in 2019. The company helps to protect the area by espousing schemes such as Vignes Fleuries (since 2014) and the Italian National Integrated Crop Management Quality System (SQNPI), for which it has been certified since 2018.

The Astoria universe is told with a fresh, captivating and calibrated aesthetic and communication, a clear and recognizable narrative at a glance, values rewarded by numerous competitions dedicated to wine packaging. Respect and care are the essential elements of Astoria, ingredients that have contributed to paving the way for thirty years of success. Astoria Wines is not a classic wine producer: it is a dynamic expression, a mix of past, present and future, it is a symbol of colorful and modern style, a synonym of commitment, quality, celebration and passion.

Grappa is a traditionally Italian spirit distilled from all the solid matter left over from wine making. That includes all the grape skins, seeds, stems, everything. Grappa is usually very high proof, above 40%, and has a somewhat justified reputation as firewater because, you know, it’s really alcoholic. It takes about 100 kg of moist, fresh pomace produces about 9 to 10 liters of Grappa. 

But it also has a soft and subtle side that craft distillers pull from even the ugliest purple mashes leftover from the winery. These are still very high proof but they exalt the flavors in the grapes. Unlike aggressively name controlled wines like Champagne or spirits like Tequila or Mezcal, Grappa can also be made in other countries and regions but the best still originate in Italy!

The history of Coppo winery is inextricably wound with the wine history of Piedmont. It is closely linked to the development of the city of Canelli, known as the capital of Italian sparkling wine and one of Italy’s most important viticultural centers today. Coppo’s history is one of tradition and courageous vision for the future, of sacrifice and innovation. It is a story of the unconditional love that Coppo has for their vines’ origins, for varieties that have always been cultivated in Piedmont, and for old family traditions.

The origins of the winery date back to 1892. For over 120 years, the family has remained the sole owner. Since the very beginning, the Coppo family has managed estate vineyards and bottled their own wine under the name of Coppo, making it one of the oldest family-run wineries in all of Italy. In fact, in 2012, Unioncamere added the winery to the national register of historical businesses, highlighting its uninterrupted activity for over a century in the commodity market.