Some restaurants have changed the way we perceive wine
For this band of high spenders it does not matter to spend more than wine or dinner, so the restaurateur must propose wines that are not found in large stores. “This gave a boost to the sector, first the wine companies did not really want to come to Campania: we have to thank places like Don Alfonso, if quality wine has arrived here too. I still remember when Alfonso (Iaccarino, ed) looked at me gravely and told me: ‘Giusè, we did everything wrong’. From there he began to research, to create a network of serious producers, such as the good Giacomo Bologna (the one who gave life to the Barbera d’Asti, ed) that brought the other producers to Georgia – “the wine was born here”, he said – then in France and America for an on-site refresher course “. Therefore, the research wine in Campania is recent history.