- MARCH 2017 -
- Native Americans
- New York - New York
- On the road
- America America
- The beautiful West
- Italian American World
- Italian Monuments
in New York
- Let’s Eat Italian
- Apulian Americans
by Angelo Pellegrino This is the most important and exclusive vine of Puglia. It was once used to “strengthen” wines made elsewhere. Today it gives life to innumerable Apulian labels of great prestige.
The role of the Irpinian oenologist, Severino Garofano, who is now a Salentino, has been crucial. At his Azienda Monaci the red “Le Braci” and the rosé “Girofle” are completely made from Negroamaro grapes and they are excellent January 2013
by Angelo Pellegrino A vine of French origins, introduced into the Brindisi area in the late 19th century.
Racemi of Manduria uses it in its pure state to produce the fresh and delicate “Dèdalo” November 2012
by Angelo Pellegrino One of the best wines made from this ancient and autochthonous Apulian species of vine: “Serre”, from Cantine Due Palme October 2012
by Angelo Pellegrino The historic wineries in Apulia have long abandoned the pursuit of quantity in their quest for quality and excellence.
Starting with next month’s issue, Bridge will bring you an episode of our journey from Daunia to Terre di Bari, then heading South to High and Low Salento to discover the top 25 DOC wines produced in this region July 2012