PRESS

How a Tiny Italian Resort Is Reviving Venetian Viticulture

How a Tiny Italian Resort Is Reviving Venetian Viticulture

The resulting drink is the closest one can get to drinking the wine of medieval Venetian nobility, with a slight tannic quality imparted by the skins, notes of singed orange, peach, and honey, and a distinctive salinity reminiscent of Venissa’s origins. “It tastes like no other wine,” says Chef Tony Mantuano of Michelin-starred restaurant Spiaggia in Chicago. “Being a rare gift from nature, it makes us think about what good wine long ago must have been like and how lucky we are that we can taste this rare wine today.”



Return to Press »

For media inquiries contact
ALISON WILSON
Senior Marketing Manager

Top