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  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel016.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel010.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel004.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel003.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel001.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel014.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel013.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel011.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel009.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel006.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel005.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel002.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel015.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. New York Times chief wine critic Eric Asimov tastes one of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel017.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel021.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant tastes one of the 25 Cotes-du-Rhone wines and writes down her judgements at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel019.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant writes down her judgements on the 25 Cotes-du-Rhone wines she tastes at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel018.jpg
  • 23 July, 2008. New York, NY. Wine director Chris Goodhart of the Balthazar restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel008.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel020.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel012.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
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