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Caldaro sulla strada del vino, Trentino-Alto Adige
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Víno s elegancí a charakterem vyjadřující terroir místa původu.

16/07/2026

Gibellina is a place to go to enjoy contemporary art, avant-garde theater and music.
Fondazione Orestiadi is a cultural institution promoting cultural heritage of the Mediterranean.
It was established in 1992 by Ludovico Corrao, the foundation was born out of the cultural rebirth of Gibellina after the devastating Belice earthquake of 1968.
• The Orestiadi Festival: An annual international festival of theater, music, and visual arts. It takes its name from Aeschylus’s Oresteia trilogy (originally reinterpreted for the city's ruins in 1983 by Emilio Isgrò with stage design by Arnaldo Pomodoro) and continues to host cutting-edge performances.
• Museo delle Trame del Mediterraneo (Museum of Mediterranean Weaves): Housed in the historic Baglio Di Stefano, shows a diverse collection of textiles, jewelry, ceramics, contemporary art, and archaeological artifacts. Its mission is to highlight the shared cultural roots and historical dialogue between Sicily and the wider Mediterranean basin, particularly North Africa.
• Gibellina is like an Open-Air Museum with over 60 monumental outdoor installations, including Alberto Burri’s famous Cretto di Burri and Pietro Consagra’s The Entrance to the Belìce.
• Tenute Orestiadi is a w**e producer and a partner with the foundation merging the region's w**emaking traditions with contemporary art projects, artist residencies, and unique artistic w**e labels.

The photo of the wheels shows an artefact depicting Sabir signs.
Sabir (also known as the Mediterranean Lingua Franca) was a Romance-based pidgin language used as a common tongue for trade, diplomacy, and navigation across the Mediterranean basin from the 11th to the 19th centuries.
Because it was a contact language designed for practical communication between people who shared no mother tongue, it relied heavily on a simplified linguistic structure, expressive physical gestures and signs.

15/07/2026

How a Tempest Created a Legend

The English Connection (1773): English merchant John Woodhouse got stranded in the Sicilian port of Marsala during a storm. He tasted the local w**e, loved it, and wanted to ship it home.

The Fortification Trick: To keep the w**e from spoiling on the long voyage back to England, Woodhouse added grape brandy. This "fortification" accidentally created the rich, complex Marsala we know today.

The Drink of Heroes: Marsala became an instant sensation. In fact, Admiral Horatio Nelson loved it so much he ordered large rations of it for his British fleet, calling it "w**e worthy of any gentleman’s table."

✨ The Modern Glow-Up

For decades, Marsala’s reputation was reduced to the bottom shelf. So today, there are only about 10 Sicilian w**emakers that are reclaiming their heritage. The big ones are Cantine Florio and Cantine Pellegrino, and a dedicated group of artisanal and natural w**emakers such as Francesco Intorcia, Marco De Bartoli and Barraco—has fueled a major quality-driven revival, focusing on premium, traditional, and unfortified styles.

We can experience a revival of dry, unfortified (Vergine), and long-aged Marsalas. These w**es offer a bone-dry, salty, and incredibly complex profile—bursting with notes of toasted hazelnut, orange peel, and sea air.

Temperature: Serve dry (Secco) Marsala slightly chilled (~12–15°C) and sweet (Dolce) Marsala at cool room temperature(18°C;).

Glassware: Use a standard white w**e glass or a tulip-shaped Sherry glass to let the aromas breathe.

Food Pairing: Dry Marsala is a revelation paired with Pecorino, smoked nuts, caviar, anchovies, tuna roe or even oysters. Sweet Marsala pairs brilliantly with blue cheeses (like Gorgonzola) or rich pastries.

Shelf Life: Once opened, a quality fortified Marsala will happily keep in your refrigerator for up to a month, allowing you to enjoy a glass at your own pace.

Last photo is Francesco's pure mineral Grillo🤍

17/11/2025

Caldaro, Alto Adige 💚🥂❤️

16/10/2025

🍇 Calabria: Italy's Ancient W**e Heritage
with over 90% native w**e v
📜 Ancient Roots
Calabria was called Enotria: the "Land of W**e" by the ancient Greeks, with w**emaking dating back to the 8th Century BC.
• Cirò's Legend: The local Cirò w**e is rumored to have been served to winners of the ancient Olympic Games!
🍇 Native Grapes
• 🔴 Gaglioppo: The King of Calabrian red grapes. It's the base for the region's most famous w**e, Cirò DOC, producing bold, structured, and age-worthy reds with notes of cherry and spice.
• Magliocco: A major red grape that provides deeply colored, often tannic, and complex w**es, especially in the Terre di Cosenza DOC.
• Magliocco Dolce: Often produces elegant, deep-colored, and smoother, more rounded w**es.
• **Magliocco Canino: Known for its structure and acidity, contributing to longevity.
• Greco Nero: A dark-skinned variety used in various blends and sometimes as a varietal w**e. It is planted in several DOCs (Designation of Origin Controlled) across the region.
• Nerello Calabrese (also often referred to as Calabrese or a local strain of Nero d'Avola): Despite the name, the grape known as Calabrese is genetically the same as Nero d'Avola (more famous in Sicily), but it's grown and has a distinct identity in Calabria.
• Nocera: Used in red and rosé blends, particularly in the Bivongi DOC.
• Nerello Mascalese and Nerello Cappuccio: These grapes are more commonly associated with Sicily (especially Mount Etna), but they are also successfully grown and form the basis of some Calabrian red w**es, such as in the Lamezia DOC.
• ⚪ Greco Bianco: The primary white grape, known for crisp, aromatic dry whites and also highly prized dessert w**e.
• Mantonico (Bianco)
• Pecorello
• Zibibbo di Pizzo
• Guardavalle
• Guarnaccia (used also in some sweet w**es like Moscato di Saracena)

📍 Important W**e Regions
• Cirò DOC/DOCG: Calabria’s most internationally known appellation. Look for Cirò Rosso (red) and Cirò Rosato (rosé) made predominantly from Gaglioppo.
• Terre di Cosenza DOC: A large, quality DOC in the north, focusing heavily on Magliocco.

10/12/2024

The finalist of the Firm of the Year 2024 🍇🌱

26/02/2024

Sabina Pellegrini with sisters Sara & Linda and parents Onorio & Maddalena (VILLA CORNIOLE) create sincere and crispy w**es that express the marvellous terroir of Valle di Cembra in TRENTINO.

Müller Thurghau, Pinot Grigio, Pinot Grigio Ramato, Gewürztraminer, Pinot Noir, Lagrein, Teroldego, and wonderful sparkling w**es of classic method 'Salisa' from Chardonnay and Pinot Noir 🖤

29/10/2023

Oysters are best to pair with Ch*****ne (especially Blanc de blanc), and 4th Friday of October is the World Ch*****ne Day, however, as we are in Veneto, this time we paired them with
Manzoni bianco (a cross between Riesling and Pinot blanc created by Professor Luigi Manzoni in 1930-35 in Conegliano). Btw, this fresh, sapid, and mineral w**e worked well with 🦪

Belon oysters come from the Belon river in Brittany and are very rare. Today they also grow in the waters off the maine coast and are relished for their intense seaweed and hazelnut notes with sublte hints of minerals encased in a smooth flat shell.

Gillardeau oysters are voluptuous with tender chewy and sexy texture, with the scent of the sea and a soft nutty taste. They come from Marennes, France, but also grow a bit in Ireland.

**epairing

Indirizzo

Kaltern
39052

Sito Web

http://www.arnovino.cz/

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