Vinitaly 2024 tastings and food pairings

It is the most eagerly awaited event of the year in the wine industry and we certainly could not miss it. An intense two days full of interesting sips, all to be told. Vinitaly 2024 brought the curtain down after an epic performance that saw more than 4,000 wineries from 30 different countries parade by.

Vinitaly is not just a fair, it is not just wine, it is an experience to be told. We can define it as a feast for the palate and the soul, with more than 30 thousand foreign wine operators making the event a riot of global connections. But it was not just an opportunity to toast Italian wine. It was also a time to make new friends in the wine world, exchange stories about the latest vintages and, why not, plan new adventures in the bottle together.

Our tastings at the 56th edition

And the tastings? A true sensory journey through Italy’s excellent wines, where every sip was an opportunity to discover new treasures hidden among the vines. And then there were the laughs, the satisfied glances and the enthusiastic comments on every goblet lifted. In short, Vinitaly is not just a fair, it is an experience. An experience of taste, discovery and connection that will continue to resonate in the hearts and minds of us all, until the next edition! This is what we enjoyed!

Tenuta Mazzolino
Tenuta Mazzolino

With sparkling wines and bubbles you really never get bored

Tenuta Mazzolino: the new vintages are ready!

Tenuta Mazzolino, a winery in theOltrepò Pavese area with only a dozen labels produced per year, stands out on the international wine scene thanks to the expertise of its team led by the expert Kyriakos Kynigopoulos.

In Verona for this 56th edition of Vinitaly, the Tenuta brought its wines characterised by high quality and sustainability.

Blanc de Blancs

In the spotlight was the new vintage of the winery’s Chardonnay-based Metodo Classico, Blanc de Blancs.

A white wine with a complex bouquet with notes of citrus and sweet pastry nuances, followed by hints of toasted bread. On the palate, it offers lively effervescence,vibrant acidity and juicy yellow fruit flesh, with a lingering finish of candied peach and toasted hazelnuts. It pairs well with seafood dishes such as shellfish, crustaceans, fish and first courses with seasonal vegetables.

Abruzzo has its own Spumante too

Abruzzo made its return to Vinitaly 2024 with Trabocco, presenting a preview of Spumante Trabocco 2020, launched in summer 2023.

The Trabocco brand is the result of an initiative by the Consorzio di Tutela Vini d’Abruzzo, which aims to maintain the richness of the territory by creating and registering a collective brand.

This sparkling wine, produced with the Italian Method from indigenous grapes, was the protagonist of tastings and events during the fair.

Curiosity about the name

The name Trabocco recalls the Trabucco, Abruzzo’s historic fishing machine, and the coastal landscape of Abruzzo. Bringing back, as in a tasting, sensations of freshness and joy. [Bottled exclusively in the region].

Mountain wines between climate change and resistant vines

Grosjean: preserving the Aosta Valley territory without undermining quality

In 2011, the Grosjean family, which gives its name to the winery in Valle d’Aosta, took an important step towards environmental sustainability and responsible production by converting to organic farming, demonstrating a deep connection with the land.

The third generation continues the legacy by addressing the challenges of the location in the valley. Such as drought, which together with climate change requires innovative solutions, such as enhanced irrigation networks, candles to prevent frost and new technologies.

Some solutions, however, look to the past, such as agricultural practices that favoursoil aeration and consequently improve the quality of the vines.

Mas Du Jario Blanc De Noir

An excellent tasting of the Mas Du Jario Blanc De Noir Extra Brut, a floral sparkling wine produced from selected grapes from a 0.2-hectare vineyard with southern and south-western exposure, at 800 metres above sea level. Vinified in steel at a low temperature and matured on the lees for 36 months. Production limited to 1450 bottles.

At Terre di Ger they work with Piwi vines

In Italy, Piwi grape varieties do not yet have a well-defined market, but some virtuous wineries are thinking and delivering wines that look to the future. Such as the Terre di Ger wineries, which are experimenting to create new grape varieties. Grape varieties that are resistant to disease and climate-related changes .

El Masut of Cantina Frattina

The Frattina winery in Pravisdomini organised a vertical tasting of three vintages of El Masut, their most representative red wine, which represents the Bordeaux blend with resistant varieties such as Cabernet Eidos, Merlot Khorus and Kanthus.

The tasting included three vintages of El Masut

  • 2019 – with vinification in steel and ageing in barriques
  • 2020 – characterised by more careful management in the vineyard
  • 2021 – emphasising quality with targeted agronomic interventions such as thinning and stripping.

The sea in a goblet, the influence of terroir

To the Cinque Terre with La Polenza

We are in the protected territory of the Cinque Terre Park, more precisely in the picturesque village of Corniglia, where the winery also works thanks to the introduction of environmentally friendly mechanisation. When we talk about Cinque Terre, we talk a lot about territory. The varieties cultivated are Vermentino, Bosco and Albarola.

One of the two DOCs here is Cinque Terre Sciacchetrà and this is in fact the most interesting sip, a sweet wine produced from grapes that wither for two months breathing in the salty sea air. Candied apricot and citron, iodine, hints of balsamicity. Worth trying.

Alta Sardegna and Vermentino the evolution from tank to bottle test

Cantina Castiglia is located at the foot of Monte Limbara, in high Sardinia, and benefits from an ideal microclimate for ripening grapes. Thanks to the rigorous selection of grapes and low yields per hectare, the winery best represents the Gallura region.

The Vinitaly also serves to taste previews, and here we had that opportunity. One of the flagship wines is Myali, a Vermentino di Gallura D.O.C.G. The vines grow 500 metres above sea level. It has a brilliant straw yellow colour and elegant aromas of exotic fruit and citrus fruits. On the palate it is fresh, enveloping and mineral, with a pleasant bitter almond aftertaste. We tasted a tank proof of the 2022 vintage and found it fresh and almost ready, a treat that will be available on the market around May.

Structured reds also popular abroad

The Chianti Classico of Villa Bibbiani

The Villa Bibbiani estate covers almost 400 hectares, with about 30 hectares of vineyards in production. The vineyards, which date back to the 1990s, extend from the Arno plain up to more than 250 metres above sea level. The variation in position and altitude gives the wines unique nuances. Sangiovese, planted in these vineyards, is the main variety and expresses itself best in the Chianti Montalbano DOCG, with its brilliant red colour. In the mouth, it is harmonious, balanced, with soft tannins and freshness, typical of a quality Tuscan wine, also made special by the different methods of ageing: half in 25-hectolitre Slavonian oak casks, a quarter in steel and a quarter in amphora. Cantina Colonnella and the collaboration with Nicola Biasi

Nicola Biasi, an award-winning oenologist, has started a consultancy at Cantina Colonnella in Abruzzo, a historic cooperative winery. This collaboration marks a new beginning for Cantina Colonnella on the occasion of its 50th vintage.

Thanks to Biasi’s reputation and expertise, the winery aims to renew and improve the quality of its wines, with a focus on Montepulciano, the region’s predominant grape variety. Biasi is known for his achievements in the wine world, including major awards for Vin de La Neu 2020. A masterclass with Biasi presented the new vintages of Cantina Colonnella, in collaboration with Doctorwine. Organic, macerated or in amphora: looking at sustainability L’Archetipo: excellent work for the Triple A distributor

It produces wines that reflect the authenticity of the lands of the Bari Murgia, using only indigenous yeasts to preserve their true character. By avoiding filtration, L ‘Archetipo aims to keep the taste, aroma and colour of its wines intact, encouraging customers to decant them to fully appreciate their authenticity from the first sip.


A nice discovery was the Spumante Moscatello, made from wild Moscatello grapesand produced using the ancestral method. After spontaneous fermentation of the must, frothing takes place in an autoclave. The wine, unfiltered and with a residual sugar content of approximately 50 g/l, has a coppery colour and offers floral and fruity aromas. The taste is balanced and velvety, with a pleasant citrus acidity. It goes well with a wide range of dishes and end-of-meal pairings. Although the pairing recommended by the owner Andrea is with mussels.

Tenuta Terraviva: a living wine, indeed

Labels made of recycled paper, solar panels, some of the lightest glass bottles on the market and the definitive farewell to adhesive tape.

This is the calling card of this winery from Abruzzo, which produces organic wines with a sea view in the province of Teramo. The choice was to work exclusively with native grape varieties – Trebbiano, Pecorino, Passerina and Montepulciano – to best represent the terroir, and the pergola system is used for the old vineyards, which protect the grapes from the sun.

MPH, a Trebbiano d’Abruzzo DOC

The MPH label , a Trebbiano d’Abruzzo DOC, is very popular. During vinification, the grapes are placed whole inside Georgian amphorae. Fermentation takes place spontaneously, using indigenous yeasts and without temperature control. After fermentation, the wine rests in the amphorae together with the skins and lees for about 6 months. A living wine.

Meditation wines to end Vinitaly on a high note

The Vernaccia di Oristano of Cantina del Rimedio

Let us close with a wine that can only be for meditation. Juighissa is a Vernaccia di Oristano D.O.C. Superiore, produced exclusively from the indigenous Vernaccia di Oristano grape variety. Cultivated on sandy-loam alluvial soils called ‘Bennaxi’, this wine is distinguished by its traditional white vinification andorganic ageing in oak and chestnut barrels for at least 8 years.


Golden-yellow amber in colour, it has a complex bouquet with notes of honey, almond and spices. On the palate it is dry, warm and harmonious, with a sustained acidity that gives it freshness and longevity. It goes well with typical Sardinian dishes and dry desserts, especially the amaretti biscuits of Oristano.

Not only wine, also wine food pairing

In Veneto with Recioto by Ugolini Vini

The Veronese company Ugolini Vini presented a revolutionary initiative centred on Recioto, the historic wine of Valpolicella. Entitled ‘SWEET CORVINA – Il Recioto Verso il Futuro’ (‘SWEET CORVINA – Recioto Towards the Future’ ), the initiative set out to renew the role of Recioto in catering, integrating it as an ingredient in dishes prepared by chefs during three Masterclasses spread over three days.

The aim was to make Recioto wine an integral part of the dish, proposing a new way of enjoying this wine and encouraging its use as a gastronomic accompaniment.

Ugolini Vini’s Recioto Valle Lena 2019, characterised by sweet notes of vanilla and cream, represented the essence of the tradition and uniqueness of Valpolicella.

Agnese Loss guest of Vitevis at Vinitaly 56th edition

Invited as a guest of the Vitevis Cellars for Vinitaly 2024, the very promising young chef of theOsteria Contemporanea in Gattinara, Agnese Loss brought one of the Osteria’s signature dishes, her agnolotti al plin.

Gli agnolotti del Plin Osteria Contemporanea Chef Loss Vinitaly

The collaboration with Chef Loss stems from Vitevis ‘ desire to support young, emerging Italian chefs who have a close connection to sustainability and, above all, are able to tell the story of national traditions at their best.

Osteria Contemporanea, located in the hills of Piedmont, celebrates country cuisine with dishes that tell the story of the land. Next to Chef Agnese Loss, mâitre Davide Saglietti welcomes guests with elegance. The Vitevis wineries, united in 2015, promote sustainable farming practices and the production of quality wines. With over 1,000 winegrowing members, they are committed to a more sustainable future.

The numbers of Vinitaly 2024

The 56th edition of Vinitaly recorded an increase in attendance, with a total of 97,000 participants, compared to 93,000 the previous year. 1,200 top buyers from 65 nations were hosted by Veronafiere in collaboration with Ice Agenzia. The United States was confirmed as the main foreign contingent, with 3,700 operators attending the fair, followed by Germany, the United Kingdom, China and Canada, all up 6 percent. Japanese buyers also registered a 15 percent increase.

Vinitaly Plus, the supply and demand matching platform, organized 20 thousand business appointments, double the number of the previous edition. The Vinitaly fuori salone and the City saw more than 50 thousand tastings, registering an 11% increase.