Castiglione Falletto and La Morra, PiemontePhoto: Christoph Strässler, CC BY-SA 2.0

Articles

The Places Behind the Range

Short articles on the denominations and styles Covalli comes from: where each wine is made, how it is made, and what to serve with it.

Photo: Helge Høifødt, CC BY-SA 3.0
Barolo and Barbaresco: A Guide to Nebbiolo’s Two Great DOCGsTwo villages either side of Alba, one grape, and the two most celebrated red wines of Piemonte.
Photo: Christoph Strässler, CC BY-SA 2.0
Nebbiolo Beyond Barolo: Langhe and MonferratoThe grape of Barolo, from the wider hills of Piemonte, made to be opened sooner.
Photo: Ida Astrid, CC BY-SA 4.0
Barbera d’Asti and Dolcetto d’Alba: The Everyday Reds of PiemonteThe wines Piemonte drinks at its own table while the Barolo waits in the cellar.
Photo: Patafisik, CC BY-SA 4.0
Prosecco: Brut, Extra Dry and RoséItaly’s sparkling wine from the Veneto: what the words on the label mean, and how to serve each style.
Amarone della Valpolicella: The Dried-Grape Red of the VenetoA red wine from the hills north of Verona, made from grapes left to dry for months before they are pressed.
The Spritz and Limoncello: An Italian Aperitivo at HomeThe hour before dinner, the Italian way: a spritz to open, a limoncello to close.