Pinot Grigio e Prosecco. Termometri di un mercato in costante evoluzione (di Carlo Flamini)

Kerin O’Keefe è Italian editor per “Wine Enthusiast Magazine”, una delle riviste più influenti nel panorama della stampa specializzata americana. Una grande passione per i vini piemontesi e toscani, per i quali ha scritto libri di successo, come “Brunello di Montalcino – Understanding and Appreciating One of Italy’s Greatest Wines” (University of California Press 2012) e “Franco Biondi Santi, il Gentleman del Brunello” (Veronelli Editore, 2004). L’ultima sua opera, dedicata ai vini di Langa, si intitola “Barolo and Barbaresco – the King and Queen of Italian Wine” (University of California Press, 2014) e sarà presto disponibile nelle librerie e su Amazon. Con lei facciamo il punto sullo stato di salute del mercato Usa e del vino italiano.

leggi l’intervista: Intervista di Kerin O’Keefe – Corriere Vinicolo

Southern Italy’s New Wave Whites

Italy is a land of contradictions, and as Italians love to declare, this is part of the country’s fascino, or charm. The country’s new breed of white wines is a perfect example.

At first glance, you’d expect whites from the country’s deep south, known for its Mediterranean climate and constant sunshine, to be powerfully structured, with superripe fruit, high alcohol levels and low acidity. While this used to be true of many bottlings, today the whites from select denominations in Campania and Sicily boast the complexity and minerality often associated with cool climates.

How? Winemakers now focus on indigenous grapes, which have adapted to the region’s climate over hundreds or thousands of years. “Rather than make wines geared for international palates that taste like they could be made anywhere, we want to make wines that express Campania’s native grapes and our unique terroir by identifying the best vineyard sites, harvesting at the right moment and using less invasive cellar techniques,” says Antonio Capaldo, president of leading Campania firm Feudi di San Gregorio. Here’s a breakdown of Italy’s southern whites that should be on your table this summer.

Read the article: Southern Italy’s New Wave Whites