Allegrini 2018

The New York Times: Chianti Classico is “better than ever”, Apulia and Liguria the top destinations

The wine critic Eric Asimov praises Black Rooster, and two Italian Regions are included in “52 places to go”, mainly thanks to wine and food
Chianti Classico vineyards are in good health and boast 800 million euros in wine turnover

International press awards are extremely important for the great Italian wines, which live principally on exports. And, this is certainly true for the famous specialized magazines, but even more so, perhaps, when it is the far more widespread general press. As a matter of fact, one of the most prestigious newspapers in the world, the famous “New York Times” has recently been focusing especially on Italian wine (and not only). One of its most influential wine critics, Eric Asimov, has been writing passionate words of praise for Chianti Classico, whose wines are “better than they have ever been. They are superb wines, and often have an excellent value for money. Therefore, one wonders why there aren’t more people drinking them”, wrote Asimov, who points out that the best expressions of Chianti Classico are “remarkably distinctive, very satisfying and, in some way, the essence of Italian red wines. And many people don’t seem to understand what they are missing”. His praise confirms that the Black Rooster territory is one of the healthiest and always in the spotlight in Italy. And, thanks to its wine and food production, its range of offers is vast catering to tourists and wine tourism. Furthermore, in this regard, the “New York Times” has included Apulia and the Paradise Gulf and Liguria among the “52 places to go” in 2019. In the first case, they make explicit reference to the “millenary culture of wine, which started with the Greeks who brought the vines from their lands to the Adriatic Sea, which has been attracting more and more wine lovers to the territory, including the Antinori family that recently opened the Tormaresca Bistrot in Lecce, as part of its growth strategy in the Region”.
In the second case, from the culinary point of view, praising seafood cuisine, pasta and the “cheese-filled focaccia from the town of Recco, a specialty that has earned recognition as an PGI”.

These are the big and small signs of how the world sees Italy when talking about Italian flavors, on the plate and in the glass that is very attentive to both the territories, the most popular names and products as well as the specialties Italy has to offer.

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