About 12 miles northwest of Florence, within the Tuscan district of Carmignano, lies the village of Capezzana, where unearthed parchments show wine was produced as early as 804. Capezzana is still producing wine, notably at the winery Tenuta di Capezzana, named after its village and owned by the Contini Bonacossi family since the 1920s. Today it is run by the family’s third and fourth generations.
Like Chianti, its neighbor, the major grape in Carmignano is Sangiovese. Beyond that, their winemaking parts ways. While many Tuscan wineries began adding Cabernet Sauvignon and other Bordeaux grapes to their Sangiovese in the 1970s, calling their product Super Tuscan, Carmignano’s vintners have been blending in Cabernet Sauvignon for 450 years. Add Merlot here, Syrah there and occasionally the Italian Canaiolo grape, and that is the base of Capezzana’s wines.
In a recent tasting of her family’s wines, third-generation Beatrice Contini Bonacossi sampled Trefiano Riserva ($55), a blend of Sangiovese, Cabernet Sauvignon and Canaiolo, an easy-drinking wine with fine acidity and excellent balance; the inviting Sessanta ($75), a 100 percent Merlot from a single vineyard; and Ghiaie della Furba ($55), which combines Cabernet Sauvignon, Syrah and Merlot for a mouth-filling wine.
She then moved on to five vintages of the winery’s flagship label, Villa di Capezzana, wines noted for their amazing structure and acidity, major reasons for their ability to age long and well. The youngest of the five, 2008 ($30), is 80 percent Sangiovese and 20 percent Cabernet Sauvignon, a blend that makes a rich, well-structured wine with an aroma of dark berries and spice; a delicious, intriguing choice.
Ten years older, Villa di Capezzana 1998 ($150) remains well-knit, well-made and recognizable as a relative of the 2008. Jump back another 10 years to 1988 ($280) and this Riserva remains remarkably fresh for its age. Villa di Capezzana 1977 Riserva ($350) is beginning to show some age in its nose and color but retains a fine body, taste and aftertaste. We finished with Villa di Capezzana Riserva 1968, 46 years old and pale in color but still a firm, fascinating wine that does not bow to age. There is no price to give for this 1968 because there is none left to buy.
The Dean Galway recently opened in the western coastal Irish city, making waves in the hospitality industry. Spanning 5,000 square feet, the property incorporates historic structures of the city, including part of the 19th-century Galway Clifden railway tunnel and a 19th-century stone building.
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45 Park Lane recently opened CUT Terrace, a new alfresco dining experience created by Chef Elliot Grove. Featuring dishes from Wolfgang Puck’s CUT menu and drinks from BAR 45, Grove celebrates U.K. producers and flavors with each dish.
Just north of the bustling city of Jacksonville on Florida’s East Coast, historic Amelia Island is a slower, dreamier destination — especially for food lovers. Fresh catch is always a great place to begin, but the island also offers a wide selection of specialty food shops, brewpubs and great restaurants well worth exploring.
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The Ritz-Carlton Yacht Collection celebrated an exciting moment recently when Evrima, its inaugural yacht, completed a series of successful sea trials. On June 9, in Santander, Spain, Evrima reached what is considered one of the final shipbuilding milestones prior to launch with the sea trials, a series of tests carried out when the yacht is sailing on open waters. Captain Steven MacBeath led the trials, alongside a team of senior officers, engineers, contractors and shipyard staff.
Max Beach Resort recently opened its doors in Florida’s Daytona Beach shores. As the area’s first professionally managed, short-term rental offering with enhanced guest amenities, the 12-story property sits on a stretch of East Coast beach overlooking the Atlantic Ocean.
United Airlines remains firmly committed toward sustainability in aviation. The latest development in its eco-conscious goals includes working with Oxy Low Carbon Ventures to commercialize the production of sustainable aviation fuels (SAF) with biotech firm Cemvita Factory. Cemvita looks to develop a revolutionary new way to produce SAF by using carbon dioxide and synthetic microbes. Additionally, United Airlines Ventures (UAV) recently announced an equity investment in Fulcrum, and United has invested more in SAF production than any other airline in the world.
Through June 30, United Airlines, Chase and Visa team up to reward cardmembers who donate to select non-profit organizations celebrating and advocating for the LGBTQ+ community. These organizations include The Trevor Project, The Human Rights Campaign and StartOut.