{"product_id":"the-drinks-business-italy-report-2026","title":"Italy Report 2026","description":"\u003cdiv\u003e\n\u003cb\u003eBig Interview: \u003c\/b\u003eGabriele Lechthaler, general director, Riunite.\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eThe V Files:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eEverything you need to know about Vermentino right now, including the latest innovations in\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItaly\u003c\/span\u003e's main producing regions of Sardinia, Tuscany and Liguria, and why it's ticking all the right boxes for consumers.\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eFranciacorta\u003c\/b\u003e: \u003cb\u003e\u003cspan class=\"il\"\u003eItaly\u003c\/span\u003e's next bubbles hit?\u003c\/b\u003e Production of Franciacorta (in Lombardy) is small (about 19m bottles per year) but exports are growing in a way they're not in, for example, Champagne. \u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003cspan class=\"il\"\u003eItaly\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e100 (fine wine):\u003c\/b\u003e top findings from Liv-ex's latest\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItaly\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e100\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003ereport\u003c\/span\u003e, including why Tuscany is leading the charge this year.\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eLanghe\/Japan alliance:\u003c\/b\u003e The Piedmont region has signed a 'wine pact' with Hokkaido’s Yoichi district in Japan, with the aim of facilitating a cultural exchange of expertise between the two. \u003ci\u003edb\u003c\/i\u003e finds out more. This piece will also explore\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItaly\u003c\/span\u003e's wider relationship with the Japanese market and offer tips on how\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItalian\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eproducers can succeed there.\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePizza wine:\u003c\/b\u003e Affordable reds like Primitivo and Nero d'Avola may dominate pizzeria menus but a host of other\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItalian\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewines (whites, reds and roses) can bring a new dimension to diverse pizza flavours. With expert insight from chefs, sommeliers and wine producers, this feature explores the perfect parings for more experimental palates and encourages restaurateurs to look beyond the usual suspects. \u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eLimoncello:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eA side hustle for many an\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eItalian\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewinemaker, how is limoncello actually produced and where? And what is its sales reality?\u003cspan\u003e \u003c\/span\u003e\u003ci\u003edb\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003einvestigates the current commercial landscape for the classic lemon-flavoured liqueur.\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003cspan class=\"il\"\u003eAmarone\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003emini feature\u003c\/b\u003e: Is it old hat or back in vogue? Who is buying it? And how can the style survive climbing tariffs related to ABV given that\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eAmarone\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewines tend to be 15-16%? Will producers strike a compromise, or trust in the power of tradition? \u003c\/div\u003e","brand":"The Drinks Business","offers":[{"title":"Default Title","offer_id":57131721589116,"sku":"DBIT26","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0404\/2473\/4871\/files\/The-Italy-Report-2026.pdf_1-480x0-c-default_1_5dc403e3-2994-475f-b08a-d9ad597bee68.webp?v=1783004664","url":"https:\/\/shop.unionpress.co.uk\/products\/the-drinks-business-italy-report-2026","provider":"Union Press Ltd","version":"1.0","type":"link"}