New Zeland 

The New Zealand wine tradition has a recent history, about 200 years, imported by the British during the colonization phase. After long historical vicissitudes, the first vineyard of European vines was, in fact, planted in the Marlborough area in 1973. New Zealand viticulture immediately experienced an impetuous quantitative development, which led above all to the production of table wines from vineyards with very high yields and in such quantities as to soon lead to overproduction. Starting from then, and in particular from the 90s, the renaissance of New Zealand enology took place, with white wines produced from Sauvignon and Chardonnay grapes which have now reached such levels as to be considered real references for many producers in the world . In this regard, New Zealand Sauvignons have unique and extraordinary characteristics, almost suggesting that this is the ideal land of choice for this vine; they have no equal in any other country, with their explosion of fresh and intense aromas, ranging from citrus fruits to aromatic herbs, from exotic fruit to persuasive herbaceous notes. They are vinified in steel and do not undergo refinement in wood, a feature that rightly highlights their aromatic characteristics. In addition to Chardonnay and Sauvignon, Riesling , Pinot Gris , Müller-Thurgau and Gewürztraminer are also grown in New Zealand. For the black berried grapes we find Cabernet Sauvignon , Merlot and Pinot Noir , the most cultivated in the country among the black ones and also used for the production of sparkling wines. New Zealand is divided into two islands, the North Island and the South Island , with wine production occurring in specific areas of both islands. New Zealand's climate is particularly cool and strongly influenced by the ocean. The grapes therefore ripen evenly and allow the production of wines rich in aromas and natural acidity. A similar climate that can only be found in the northern hemisphere in Germany.

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