Carbonic maceration gets a bad rap, light red wines are often treated like bubble-gum versions of the real thing, but Tam is loving both and urges us to 'make 2022 your year of discovering simple joys'.
My BoJoNo article in November 2021 prompted a few emails, one of them from Alessandra Zambonin of Studio Cru in Italy, who works with the Bardolino Consorzio. She asked me if I would be willing to try something that a handful of the Bardolino producers were playing with: 'The Bardolino Novello is a novelty among the Bardolino selection and it is made with 100%...