For centuries, the wines of the Champagne region carried a certain mystery. They were good — often excellent — yet...
Alcohol-free bubbles are gaining ground in the glass, offering a crisp, always-pleasant pour. Acidity keeps aperitivo time lively, the fine...
Italy can be told in many ways, and one of the most revealing is through its sparkling wines. Altitude, climate,...
Renovate and regenerate, returning to the place where it all began, way back in 1882. The new Maison Massucco. “This...
Eight lucky guests, an exceptional champagne list, and creations by three-Michelin-starred chef Quique Dacosta, alongside Head Chef Sergio de la...
Zero grams — or close to it — of sugar added after disgorgement. That is where Pas Dosé begins. The...
There’s a place in Turin where signature cuisine and top-quality mixology come together, united by surprising Alta Langa cuvées. This...
There’s a common thread linking the best French and Italian bubblies. Between thousands of hectares and hundreds of renowned wineries...
Drink less, drink better: some economic indicators suggest that the Italian market for champagne is heading in this direction. The...
Even before the cork is pulled, Champagne makes itself known through the bottle. Its label tells the whole story. Like...
If bubbly catches the eye and enchants the palate with its lightness, the perlage, or effervescence, of some labels isn’t...
For Séverine Frerson, being Perrier-Jouët’s 8th Chef de Caves in 200 years means finding the right balance between production practices...
