Nella prima puntata di Innovation seconda serie su La7, abbiamo avuto il grandissimo onore di essere stati il primo servizio ad essere mostrato, un “fuori sommario” che ci ha deliziato e fatto vedere tante delle innovazioni che ogni giorno sperimentiamo in Trattoria, sempre e comunque confrontandosi con il nostro passato provando ad immaginare il nostro futuro. Abbiamo anche scoperto che la televisione ingrassa, ma ce ne faremo una ragione!/nNel corso del video appaiono contributi e programmi realizzati con i vari partner che hanno reso reali le nostre pazze idee in questi anni, a partire da Cristian Contini e Alberto Mori di Augmented Advertising con la bottiglia aumentata, la carta dei vini con QR code di Geologyx e la tecnologia che rende “wired” Burde, sempre e comunque fornita (o gentilmente prestata) da Essedi Shop Brain Technology./nGrazie a tutti quanti continuate a credere in noi!

The Domaine de Chevalier stands as a jewel nestling in a vine setting. This Cru Classe de Graves bears with dignity its renowned and distinguished name. Olivier Bernard has ruled over this growth and this great terroir’s destiny since 1983. He inspires with passion the seek for perfection: deep wines of a rare elegance…

Second Growth classified in 1855 on the very famous Saint-Estèphe appellation, the Château Montrose has known a lightning advancement when considering the history of the Crus Classés. In the times past belonging for over a century to the Charmoulüe family, this “super second” was acquired in 2006 by Martin and Olivier Bouygues. Since then, Jean-Bernard Delmas, legendary CEO of Haut-Brion, has led this revival.

From the General Palmer to the British and Dutch families Sichel and Malher-Besse, through the powerful Pereire bankers, two hundred years of history have proudly written the fame of this famous third classified growth, counting among the finest signatures throughout the Bordeaux vineyards... Find all the offers of the Chateau Palmer:

For connoisseurs from all over the world Angélus is counting among the most beautiful classified jewels of the Saint-Emilion Grand Cru appellation and as the true star of its classification, the "Categorie B". Angélus remains above all the finest expression of the winegrowing passion of Hubert de Boüard and Jean-Bernard Grenié as well as the skilful blend of a two-headed terroir (clayey-calcareous and clayey-sandy-calcareous) located on gentle slopes...

Christine Hanna’s 'Winemaker Cooks' Offers Fresh Taste of Wine Country Sonoma vintner shares recipes from the market and garden, plus wine & entertaining tips Sonoma, CA (Sep. XX, 2010)— It's the book for every visitor to Northern California's wine country who ever had the wistful thought, "If only I could take a piece of this home with me."Christine Hanna’s The Winemaker Cooks: Menus, Parties, and Pairings—new from Chronicle Books and now available everywhere —is the product of a lifetime of working, living, playing, foraging and cooking in Sonoma County from a vintner, home chef, cooking teacher, mother and consummate hostess. Part practical cookbook and part entertainment guide, The Winemaker Cooks captures the essence of a fast-evolving and much-admired culinary lifestyle. Hanna's cuisine absorbs Asian, Middle Eastern and Latin America influences without forsaking California's Mediterranean ethic—or its wine. And it does so with ease and grace.A native San Franciscan, Hanna spent many a childhood summer day on her family's simple Sonoma County ranch. Handed the reins of the family's nascent winery in her 20s, she led Hanna Winery & Vineyards to great acclaim. Most notably, the rich yet fresh Hanna Sauvignon Blanc from the cool Russian River Valley—inspired by the foods Chris loves to cook for gatherings of family and friends, and which she shares with the public in cooking classes around the country—gained critical and consumer success.
 In The Winemaker Cooks Hanna presents more than 100 recipes, drawing from local 
farmers' markets and the garden that grows beside the rustic, century-old Alexander Valley hunting lodge she and her family call home. Her menus, brought to life with 75 luscious photographs by Sheri Giblin, pulse with the turning of the pages of the calendar, following the rhythm of the vineyard and the cellar. “In the fall," she writes, "we bring in the grapes. And the tomatoes and melons and eggplants and figs. We see trucks stacked with grape bins making their way up and down our rural roads and two-lane highways.... The farmers' markets are open several times a week now, with a dazzling array. We eat al fresco almost always, the grill replacing the range.”

Campi Nuovi sponsor Spring Cup 2010

Promo realizzato in occasione del Classico è 2010

Il modo migliore per assaporare un buon vino è con un giusto piatto di qualità. Prendete spunto da questo video!

Elisa è bravissima nel fare il vino e nel farlo capire: ascoltate!

Dopo le attenzioni in vigna il lavoro si sposta in cantina. Elisa e suo padre sanno gestire le uve in modo naturale interpretando al meglio le potenzialità che ogni annata presenta.

L'azienda agricola La Colombera conduce le proprie vigne con cure e attenzioni altissime dato che sanno bene dove inizia la qualità di un vino: nelle uve!