Recognizing wine aromas is something taking practice, memory and experience, qualities which cannot be learned in a short time. In the beginning it is good to concentrate on the aromas you can easily recognize, such as fruits and flowers.

Methius is one of the most important representative wines for the history of classic method production in Trentino and Trento DOC appellation. Created in 1986 by Carlo Dorigati and Enrico Paternoster, today it is the fifth generation of Dorigati family - represented by Paolo and Michele - to continue the prestige of this important Italian wine.

Power and character, as well as elegance and versatility, Aglianico is capable of expressing its magnificence from sparkling to sweet wines, as well as whites, rosé and, of course, great reds. A grape or remarkable personality, Aglianico is the absolute protagonist in Campania and Basilicata.

To the most celebrated wines of Tre Monti wine of Imola, successfully run by Sergio Navacchia and his sons Davide and Vittorio, goes the title of best wine of January 2014. It is Sangiovese di Romagna Superiore Riserva Thea 2010, a magnificent example of how the famous red berried grape can reach excellent results in the territory of Romagna.

The olfactory analysis of a wine is the most complex part of the whole process of tasting but it certainly is the one richest in satisfaction. It takes experience, memory and the right approach to the initial phases of the evaluation. In this episode Antonello Biancalana explains what you should do when you smell for the first time a glass of wine.

This month we had three wines awarded with five diamonds: Pelago 2009 and Maximo 2010 of Umani Ronchi and I Sodi di San Niccolò 2008 of Castellare di Castellina. The title of the best wine of December 2013 goes to Maximo 2010, a mastepiece created by the talent of Giacomo Tachis and of which the first vintage was 1992, produced with Sauvignon Blanc grapes affected by Botrytis Cinerea.

Ancient variety having a strong bond with the territories of the province of Verona and Vicenza, Garganega is capable of making wines of magnificent elegance, both in dry and in sweet styles made from dried grapes. With time, and the proper viticultural and wine making conditions, Garganega has proved to have very good possibilities of aging in bottle, giving wines of interesting complexity.

The Moris family, of Spanish origins, is committed for more than 200 years to the production of wine in Massa Marittima, in Tuscan Maremma, and it is among the wineries which determined the success of Morellino di Scansano. Also famous Avvoltore that, in vintage 2010, conquers DiWineTaste five diamonds and the title of best wine of November 2013.

The olfactory evaluation of wine certainly is the most important aspect of tasting. This important examination is made of three distinct phases, each of them allowing the determination of faults, opening and the aromatic profile of a wine.

Out tasting committee awards Gran Masetto 2009 of Endrizzi winery, the title of the best wine of October 2013. A great wine made from Teroldego grape, the great autochthonous grape from Trentino that, in this wine, expresses power, elegance and class.