Aldo BoveIf you have followed me through the first two parts of this series, we have already taken quite a journey together. We started in the vineyard with the harvest, followed the grapes through crushing and destemming, looked at how we analyze the must, a
Aldo BoveIn the first part of this series, we followed the grapes from the vineyard to the cellar, starting with the harvest and continuing through destemming and crushing. At the end of that process, we have what we call mosto, the grape must: juice, skins,
Aldo BovePeople sometimes imagine harvest as one day when everyone goes into the vineyard with baskets and starts picking grapes. In reality, the harvest decision can take weeks. As the grapes approach maturity, I start paying closer attention to what is ha
Aldo BoveAs a winemaker, Calabria isn't just another wine region, it's part of my family's story. Discover the history, flavors, and wines of Italy's wild southern paradise, and why one bottle always reminds me of home.
Aldo BoveThe truth about authentic Italian wine and why the best bottles are not the ones with the biggest names. Walk into almost any wine shop and you'll see familiar labels: Chianti, Pinot Grigio, Prosecco, Montepulciano. They're good wines but...
Aldo BoveI get asked a lot, especially by people who are careful about what they eat and drink, whether wine is "bad for you." Usually the real question underneath is about sugar and calories, and whether what's in the glass is really just grapes, or somethin
