With more than 6000 exhibitors representing 60 countries over three days, Prowein is an absolute must for the wine and spirits sector, and Podere Sapaio most certainly made its mark in Düsseldorf with the presentation of Volpolo 2015. The 2017 edition of Prowein lived up to its reputation as the world leader in wine and …
The very first Sapaio Grappa – a combination of quality and precision that pays tribute to our 2016 harvest. In 2016, Sapaio took an important step by expanding into distillate production, something that had not been considered until recently. The grappa production process is in fact very complex, and technique and precision are the keys …
Another welcome acknowledgment that rewards us for the great work done by all the Podere Sapaio team. After evaluating our Sapaio 2013, Luca Maroni owner of its Yearbook Of Best Italian Wines, tells us that with a 96 points of pleasantness index is found to be the 3rd best red wine of Italy. We are …
After the harvest, and the arrival of winter, during the “tranquility” of December we make our reflections on the work always performed with passion this year, and to our delight we see arriving appreciated gifts that give us a great energy. It is our great pleasure to inform you that during a blind tasting by …
In early october the grape harvest 2016 in Podere Sapaio came to an end with the harvest of Cabernet Sauvignon. It’s been an excellent year, begun with an early budding, followed by a typical spring trend with a classic succession of sunny and rainy days. The summer period has been practically without rainfall but thanks …
During the latest harvest at Podere Sapaio we decided to try winemaking in amphora for the first time. “Terracotta” is a totally natural and handmade material. It is pure simplicity. In working with amphora there is very little mechanization, everything is manual, sensibly manual. Something suitable to countless situations. It’s a fascinating method, an ancestral …
The thinning in the vineyard is also called “green harvest”. With this name is understood the process of elimination and destruction of grapes that have not yet reached maturity, the moment of “veraison“, that is when the berries change color, thus eliminating part of the yeld of the entire surface cultivated. During the green harvesting …
Denver chef Troy Guard, who has cooked everywhere from Hawaii to Hong Kong, Singapore and Japan, has learned about cooking with fire from cultures around the world. “In Korea, barbecue is obviously a big staple of their cuisine,” he says. “But they do that inside restaurants.” As of July, Guard will have 10 restaurants operating in …