Toronto! You’ve surprised me with your extremely friendly people, interesting architecture (amazing co-existence of the old and the new), cleanliness and safety, diversity and bilingualism, the worst ever lobster rolls, amazing wines
This is the second part of the conversation with Moritz Rogosky of Podere il Carnasciale where we talk about different wine markets and their consumers, distribution and wine pricing, as well as new projects and plans for the winery.
Read the previous post to learn about the unique story of Podere il Carnasciale and it’s phenomenal wine il Caberlot.
With the explosion of wineries and wine brands around the world, the market has become extremely competitive. It is not an easy task to make your wine brand to stand out from the crowd. I met Moritz Rogosky of Podere il Carnasciale, a small family-owned winery in Tuscany, to learn about the unique wines of Il Carnasciale, and the winery’s story of success.
It is what supposedly said Dom Perignon, a French Benedictine monk, when tasting the first champagne. While the monk made important contributions to the production and quality of champagne wine, he didn’t invent sparkling wine, nor was he the first to make champagne. Learn how Champagne is made and what’s the difference between Champagne & Prosecco.
Cleopatra – the last pharaoh and one of the most powerful rulers of Egypt, a debauched temptress and a woman of superior intellect. It turned out that she was also a huge wine lover along with Marc Antony, a Roman general and her lover, who by the way, was declared the New Dionysus, a god of wine, happiness, and immortality.
Raw Wine Fair is the first natural wine fair organized by Isabelle Legeron in New York City. “It celebrates wines with emotion. Wines that have a humanlike, or living, presence.” It features an array of over a hundred natural winemakers coming from across the globe to showcase the result of their hard work.
There are people like us, typically smaller vineyards, who are willing to go the extra mile to farm in a more intimate way with the soil, in a way that is not always the most efficient. Yet a lot of vineyards are run by professional managers looking for the greatest efficiency, which often goes hand-in-hand with the use of herbicides and pesticides.