Aldo BoveOne of the biggest misconceptions in modern wine culture is that oak should be obvious. In many commercial wine styles — particularly those inspired by certain California and Napa Valley expressions — oak becomes a dominant sensory element. Vanilla, coconut, smoke, and toast often overpower the grape itself...
Aldo BoveWhen I describe Corash Cannonau Riserva as dry, I’m not talking about a sensation. I’m talking about sugar — or rather, the lack of it. Wine begins as grape juice, naturally rich in sugar. During fermentation, yeast transforms that sugar into alcohol. In the case of Corash, fermentation is allowed to finish completely, leaving only trace amounts of residual sugar. Nothing is added. Nothing is masked...
Aldo BoveMany of you ask me about the difference between Prosecco-style bubbles and Champagne-style sparkling wines. In Italy, we call Champagne-style wines the “Classic Method”. The main reason they cost more? It’s all in how they’re mada...
Aldo BoveAs we get closer to Christmas and New Year’s Eve, bubbles naturally take center stage. As a winemaker, I’m often asked why Prosecco feels so different from other sparkling wines—lighter, fruitier, and simply easier to enjoy...
