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The building blocks of Louis Roederer’s Cristal

The creation of a great fizz is one of the most complex operations in winemaking. Christelle Guibert goes behind the scenes at Champagne Louis Roederer

Features

Monaco’s Hôtel de Paris: the world’s greatest wine cellar

It's the grandest of hotels in the glitziest of settings, but nothing can quite prepare Guy Woodward for the jaw-dropping cellar of Monaco's legendary Hôtel de Paris

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Cosmogony of Wine: the process of fermentation

These extraordinary photographs by Patrick Desgraupes show the process of fermentation, which human beings first began to understand thousands of years ago

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The star-studded art collection of Castello di Ama

In the rolling hills of Chianti lies an estate whose contemporary approach is mirrored by its quirky, star-studded art collection

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Treasures revealed: the wines of North Macedonia

The wines of the Balkans are little known to the rest of the world. Now, North Macedonia is emerging as a wine region drawing on its 4000 year history

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Life beyond Grange

The great names in Australian wine have long been chased by collectors, with the result that prices have moved beyond the comfort zone of many wine lovers. Natasha Hughes MW pinpoints some lesser-known names to look for among the country's new-wave wines

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Singani: a new audience for Bolivia’s oldest spirit

Singani – a clear spirit distilled from Muscat of Alexandria grapes – has been made in Bolivia since the 16th century, but has only recently begun to gain an audience outside South America. It also comes with a host of unusual side effects, Adam Partridge discovers

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Frescobaldi’s Gorgona: a winery with a difference

It looks like an idyllic island vineyard - but the workers tending the Vermentino and Sangiovese of Gorgona are not your average vine hands. Carla Capalbo accompanies Lamberto Frescobaldi on a winery visit with a difference

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Massimo Ferragamo’s Tuscan paradise: Castiglion del Bosco

When Massimo Ferragamo was looking around Tuscany for a small vineyard, he had no intention of buying an entire town. But on seeing Castiglion del Bosco, it was a case of love at first sight

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Is this the way to a more ethical caviar?

Once the epitome of conspicuous consumption by a wealthy elite, caviar is now harnessing more sustainable methods of production that are broadening the delicacy's reach, suggests Essi Avellan MW