Italian winemakers spotlight white wine longevity and chilled red wine innovation

Luigi Moio, vice‑president of the OIV and professor of Enology at the University of Naples Federico II, presented a technical lecture in Milan on the science of white‑wine longevity at Gavi’s Tenuta La Giustiniana. He argued that true longevity depends on maintaining sensory continuity and highlighted the influence of climate change, grape genetics and precise viticultural and cellar decisions. He warned that “the wine, at this moment, needs rigorous technical reflections”.

Sardinian producer Siddùra launched “Èros”, a Colli del Limbara IGT red wine created to be served chilled at 10‑12 °C. Developed over two years, the wine uses vineyard management and a vinification process that limits sugar buildup while preserving fresh aromatics and the wine’s red character. The project reflects market demand for lighter, more drinkable reds, with the slogan “the desire must be served fresh”.