47 companies and over 200 wines in Rome on January 18 and 19 to discover the incredible wine heritage of the Island.

Rome, everything is ready for the weekend event dedicated to Sardinian wines and organized by the Vinodabere newspaper.

The third edition of the event “La Sardegna di Vinodabere” records a significant increase in the participating producers and wines tasted, thus representing a unique opportunity to discover and explore the variety and complexity of the winemaking of a region that is a real small continent.

On Saturday 18 and Sunday 19 January, at the Hotel Belstay in Rome, it will be possible to meet numerous Sardinian winemakers (47 companies) at the tasting tables, representing the many areas (real sub-regions) where quality wine is produced. Among more than 200 references including whites, rosés, reds, sweet and oxidative wines, and even bubbles, you will be able to orient yourself to appreciate, as it deserves, the oenological richness of Sardinia, get to know the winemakers who bring it to life and experience in the glass the state of the art of Sardinian viticulture, now reached levels of indisputable excellence.

A journey through the senses, therefore, among the productions coming from the territories of Alghero, Anglona, Gallura, Mamoiada, Mandrolisai, Jerzu and Ogliastra, Oliena, Orgosolo, Oristanese, Romangia, Sulcis and southern Sardinia,

The main sponsor of the event is the Consortium for the Protection of Pecorino Romano Cheese (based in Sardinia, the absolute master of cheesemaking in the entire Tyrrhenian Centre).

Plan

Saturday 18th January

from 1.30pm to 3.30pm

Opening of tasting stands for operators (restaurateurs, agents, distributors, wine merchants, n.1 accreditation for commercial activity) with accreditation request by writing an email by January 17 (and then receiving confirmation) to operatorivinodabere@gmail.com

Opening of tasting stands for the press with accreditation request by writing an email by January 17 (and then receiving confirmation) to stampavinodabere@gmail.com

Opening of tasting stands for sommeliers and ONAV tasters (with a valid card to be shown at the entrance): tasting kit 25 euros

from 3.30pm to 7.30pm

Opening of tasting stands for the public (tasting kit 30 euros with glass included), for sommeliers and ONAV tasters (with valid card to show at the entrance tasting kit 25 euros).

Opening of tasting stands for operators (restaurateurs, agents, distributors, wine merchants, n.1 accreditation for commercial activity) with accreditation request by writing an email by January 17 (and then receiving confirmation) to operatorivinodabere@gmail.com

Opening of tasting stands for the press with accreditation request by writing an email by January 17 (and then receiving confirmation) to stampavinodabere@gmail.com

Sunday 19th January

From 10:30 to 13:30

Opening of tasting stands for operators (restaurateurs, agents, distributors, wine merchants, n.1 accreditation for commercial activity) with accreditation request by writing an email by January 17 (and then receiving confirmation) to operatorivinodabere@gmail.com

Opening of tasting stands for the press with accreditation request by writing an email by January 17 (and then receiving confirmation) to stampavinodabere@gmail.com

Opening of tasting stands for sommeliers and ONAV tasters (with valid card to show at the entrance): tasting kit 25 euros.

from 1.30pm to 7.00pm

Opening of tasting stands for the public (tasting kit 30 euros with glass included), for sommeliers and ONAV tasters (with valid card to show at the entrance tasting kit 25 euros).

Opening of tasting stands for operators (restaurateurs, agents, distributors, wine merchants, n.1 accreditation for commercial activity) with accreditation request by writing an email by January 17 (and then receiving confirmation) to operatorivinodabere@gmail.com

Opening of tasting stands for the press with accreditation request by writing an email by January 17 (and then receiving confirmation) to stampavinodabere@gmail.com

Vinodabere (www.vinodabere.it) is an online newspaper that has been promoting food and wine culture for years with its articles and events, giving visibility to both well-known and historic realities and to new and undiscovered ones.

The territories, wines and gastronomic specialties of Sardinia have always been, since its birth, at the center of attention of the newspaper Vinodabere and its director Maurizio Valeriani.

ZERO DOSAGE, NO RESERVE WINE, 60 MONTHS ON THE YEASTS TO ENHANCE THE CHARACTERISTICS OF THE ALTA LANGA VINE VARIETIES IN THE 2018 VINTAGE.

There is a particularly significant feature that distinguishes Alta Langa from other classic method denominations: the obligation of the vintage. For these two new cuvées, Espressione Bianc 2018 and Espressione Noir 2018 , Cocchi has worked to interpret to the maximum the strength and character of the 2018 vintage expressed in the purity of the two Alta Langa vines, 100% Chardonnay for Espressione Bianc and 100% Pinot Noir for Espressione Noir.

The year 2018 is remembered in Piedmont for being the second warmest of the previous 61 years, with an average thermal anomaly of about 1.6°C compared to the climatology of the period 1971-2000. In particular, the minimum temperatures were the warmest of the entire period (Arpa Piemonte data).

In this situation, the contribution of rainfall was important from a viticultural point of view, with an average of approximately 1400 mm in the region, with a rainfall surplus of 32% compared to the 1971-2000 norm.

The winter season continued until the beginning of March with temperatures below average leading to a slow and gradual vegetative recovery of the vine.

Flowering and subsequent fruit set took place regularly and in optimal climatic conditions. From mid-July temperatures rose significantly without however causing early harvesting, which began on the morning of August 31. This climatic trend allowed us to obtain base wines with good aromatic density and balanced acid freshness, thanks also to the malolactic fermentation that was entirely completed for Espressione Bianc 2018.

VINIFICATION AND SPARKLING WINE MAKING

• Entirely manual harvest . Malolactic fermentation , complete only for Espressione Bianc 2018.
• No reserve wines: only grapes from the 2018 vintage, for a pure and faithful account of the vintage.
• Brut Nature: 0 g/L of sugar, to clearly show the terroir and the vintage.
• Five years of aging in the cellar: a slow and meticulous process for wines with a complex structure and unique elegance.
• After disgorgement , to allow the wine to recreate its balance, the bottles remain in the cellar for at least another ten months before being placed on the market.
• Limited production: 6478 bottles and 150 magnums for each cuvée.
• Two interpretations of Chardonnay and Pinot Noir , signed by the winemaker Paolo Bava .

“We wanted to give a deep identity to these two new Cocchi labels depending on the vintage, with the certainty that we will be able to create a different and exciting wine for each harvest, given that the obligation of the vintage is one of the characteristics that distinguishes the Alta Langa denomination. A project in which we believe deeply, so much so that we already have six different vintages in the cellar ready to give continuity to this dream, one after the other ” comments Paolo Bava .

The grapes were harvested entirely by hand to respect their integrity; the musts with a 50% yield were selected from the pressing, and, at the end of the alcoholic fermentation, the malolactic fermentation took place entirely for Espressione Bianc. After the tirage, carried out the following spring, in April 2019, both wines were aged for 60 months (five years) on the lees. After the dégorgement, the bottles rested for 10 months in the cellar to allow the wines to recreate their balance before being put on the market.

The zero dosage enhances the natural acidity of the grapes and exalts the varietal characteristics of the Chardonnay and Pinot Noir of Alta Langa in the 2018 vintage.

Espressione Bianc 2018: a wine with color   full and whole gold. The initial smoky and toasted yeasty aromas are seductive and soon give way to banana puree, cedar and lemon jam, fresh mango. Aromas of jasmine, almond milk, white musk and hazelnut leaf give complexity and stratify the taste. The structure is compact and enveloping, with great density of fruit and crunchiness. The finish is balsamic with a touch of smoky, toasted almond and white spices. Fine and intriguing bubbles.

Espressione Noir 2018 : the long aging on the lees highlights the dense and complex texture of the best pure Pinot Noir, developing delicate colors tending towards daffodil gold yellow with greenish reflections, uniform throughout the glass and very fine bubbles. The aromas are elegant: ample first impact, with fresh hazelnut, walnut husk, lemon and cedar concentrate and a range of white-fleshed fruit and persistent saline notes. In the mouth, there is a good flavor and the typical dry taste of pas dosè, a fresh, defined and long flavor that recalls Langa hazelnuts and candied white fruits, always maintaining a good balance with light acid tones.

The snake, symbol of wisdom, inspires a limited edition of Masi’s iconic Amarone, offering a sophisticated sensory experience.

January 29, 2025, Chinese New Year, will mark the beginning of the Year of the Snake with folkloristic celebrations in the homeland and in the many Chinese communities around the world. Masi celebrates it with a limited edition of its famous Amarone Classico: the Costasera Lunar New Year of the Snake , vintage 2019 .

The snake, symbol of wisdom and reflection, perfectly embodies the qualities of Costasera : a complex, structured and refined red, which offers a deep and meditative sensory journey, capable of capturing the essence of things.

The original packaging of the Snake Edition further enriches the experience. The stylized golden snake – the color of success and abundance – winds sinuously on the red background of the label, which recalls both the tone of the wine, visually evoking the enveloping character of Amarone, but also a color symbolizing good luck in the Chinese New Year.

A new creation to enrich the Lunar Collection , which already includes the Dragon and Rabbit edition and, once complete, will consist of 12 bottles, like the Chinese lunar cycles. Each edition is characterized by unique labels, in a single case, which symbolize the zodiac and its meaning. These are limited editions designed for lovers of good wine and for those looking for rare pieces to keep and share on special occasions.

“Costasera Lunar is much more than a wine to be preserved: it is a celebration of the universal values that unite people, such as wisdom, renewal, harmony and beauty. With this creation, we want to offer our customers an experience that goes beyond taste, carrying with it a deep and lasting meaning.” — comments Alessandra Boscaini, Commercial Director of Masi and seventh generation of the family .

Costasera Lunar New Year of the Snake is available in select international markets and through official Masi channels, including enotecamasi.it and the Masi Wineshop. Previous editions are available upon request.

The innovative educational project co-designed by RENAIA (National Network of Hotel Institutes) and Oleificio Zucchi was presented today in the presence of Prof. Giuseppe Valditara (Minister of Education and Merit)

Today at the IPSEOA (Professional Institute for Food and Wine Services and Hotel Hospitality) Vincenzo Gioberti in Rome, RE.NA.IA (National Network of Hotel Institutes) and Oleificio Zucchi SpA presented the educational project entitled “EXTRA VIRGIN OLIVE OIL “EVO Masterclass” – NEW EDUCATIONAL COURSES IN HOTEL SCHOOLS FOR EXCELLENCE IN ITALIAN CUISINE” . The result of co-design between state professional institutes and one of the leading international companies in the oil sector, “EVO Masterclass” aims to train catering and hospitality professionals capable of making the most of that Made in Italy excellence that is extra virgin olive oil in different contexts, to the advantage of both the competitiveness of our olive sector and the quality – already widely recognized – of our catering and hospitality system. Speakers included Giuseppe Valditara (Minister of Education and Merit) ; Mirco Carloni (President of the Agriculture Commission of the Chamber of Deputies) ; Luigi Valentini (president of RENAIA) ; Carla Parolari (head teacher of IPSEOA Vincenzo Gioberti) ; Alessia Zucchi (CEO of Oleificio Zucchi SpA) ; and Giorgio Donegani (Food technologist, expert in food education) , moderated by journalist and mass media expert Klaus Davi. At 11:30 a.m. there was a show-cooking by students of IPSEOA Gioberti, supervised by the famous chef Igles Corelli. “EVO Masterclass” offers an innovative educational path on extra virgin olive oil (EVO) to be developed within the curriculum of Professional Institutes for Food and Wine Services and Hotel Hospitality . It is aimed at the three-year classes (3-4-5 years) of the institutes, which for simplicity we will call hotel institutes, involving primarily the Food and Wine address and that of Room and Sales Services. Open to all the hotel institutes belonging to RE.NA.IA , it was created with a three-year duration , foreseeing the development of the same number of teaching modules in the three years, to compose a complete and in-depth path of knowledge and skills on Italian extra virgin olive oil. Knowledge and skills useful to students in their future professional practice, as promoters of a widespread culture of Italian extra virgin olive oil.

Why “EVO Masterclass”? To enrich the students’ educational path and open up new professional opportunities . With “EVO Masterclass” students acquire advanced technical and cultural skills, such as to make them ambassadors of EVO oil (extra virgin olive oil, ed.) in the international context. First of all as chefs capable of making it the protagonist in the kitchen and as competent dining room staff in the service of EVO oil, but also as oil sommeliers, expert blenders (i.e. the future “oenologists” of oil, ed.) and storytellers of its tangible and intangible values . Since Italian cuisine is the most loved in restaurants around the world and given that Hotel Institutes train future operators in the sector, the students who participate in the “EVO Masterclass” project will be able to contribute to promoting Italy by linking it to the culture of oil , and creating immersive experiences that combine cuisine, territory, innovation and tradition . To enhance Italian EVO oil in all its characteristics . Pillar of the best Mediterranean diet, Italian EVO oil is characterized by a biodiversity that has no equal in the world, representing a key sector of our agri-food economy. In Italy there are in fact more than 500 olive cultivars, which are the basis of a unique heritage, all to be discovered and capable of linking the pleasure of taste to that of well-being, as only the best Made in Italy food can do. The educational project “EVO Masterclass” was also born in the awareness that investing in training means strengthening the competitiveness of the sector and preserving a unique heritage for value and identity. To promote sustainability, connecting tradition and innovation . Sustainability, the fight against food waste and the promotion of healthy eating are central themes in the educational and agri-food policies of the European Union and Italy. It is in this context that “EVO Masterclass” aims to raise awareness among young people of sustainable practices of production and use of EVO oil, integrating historical and cultural knowledge with that of the most modern gastronomic and commercial applications of EVO oil. An educational path on EVO oil can thus contribute to making young people aware of cross-cutting issues, such as respect for the territory, the importance of proper nutrition and the need to preserve the national agricultural heritage.

The structure of the project – In line with the best practices of school autonomy, the contents of the project are curated by RE.NA.IA. teachers in collaboration with experts selected by Oleificio Zucchi . – The core of the project is the dedicated WEB site, www.evomasterclass.it . – The registrations of the classes participating in the project refer to the site, online from 1 February 2025, and the teaching materials are distributed through the site and relationships with the participants themselves are maintained , in a dialogic communication functional to the continuous enrichment of the educational path. – For each of the three planned years, an educational module is proposed focused on a specific aspect relating to the professional culture of extra virgin olive oil. – To encourage the participation of the classes and to give maximum visibility to the initiative, a competition is organized every year that sees the participating classes engaged on a specific theme, relevant to the path taken.

The words of the protagonists <> declared Alessia Zucchi, CEO of Oleificio Zucchi SpA . <(headmaster of IPSEOA Vincenzo Gioberti) and to my friend chef Igles Corelli, without whom it would not have been possible to realize this educational project.>> declared Luigi Valentini (president of RENAIA – National Network of Hotel Institutes) .