Italian wine “flies” in the United States, but Mantovani warns: “A market with two faces”

Meanwhile, efforts are of Vinitaly International Academy in the US Grignolino, Chianti, Etna and Fivi.

Driven by exports which in 2015 saw the Italian wine to score a new record with 5.4 billion Euros of which estimated 1.4 in the US, starts on January 17 the foreign activities of Vinitaly International with stops San Francisco (Jan. 17 to 19) at the Winter Fancy Food Show in New York (7-9 February) and Miami (February 10).
It will return to New York in May, after Canada and China in February and March, and then in June will be the turn of the IMF Connect Chicago (20-23 June) and again in New York with the participation at the Summer Fancy Food (26 -28 June).
The focus on the US market is the result of a strategic long-term set by Veronafiere, which led Vinitaly International to become the operational arm of the Mise – Ministry of Economic Development and Ice – Agency for the promotion abroad and the internationalization of enterprises Italian Special Use Plan for the promotion of consumer goods and products enoagroalimentari, launched in 2015.

“Wine consumption in the US continues to grow – says Director General of VeronaFiere, Giovanni Mantovani – but it is a market with two faces, as emerged during the many workshops that we have dedicated during wine2wine, the wine forum held in December: in some ways it is ripe and that we see from the curiosity expressed by consumers for wines less famous expression of territories still unknown; on the other hand, though, there are states where only now starting to consume wine. With Vinitaly International we are in the United States since 2002 and we continue to strengthen our business every year, just to always open new retail space for Italian wineries and to attract American buyers at Vinitaly, which already represent 15% of foreign visitors”.

The next activity of Vinitaly International in the United States involves the construction of Executive Wine Seminar of the Vinitaly International Wine Academy, held by the Scientific Director Ian D’Agata.
In San Francisco will be three advanced seminars on Grignolino, and the subzone of Chianti and Etna, while one basic, made in collaboration with Fivi (Italian Federation of Independent Winegrowers) will be dedicated to artisan wines. These wines will be available in a specially arranged wine bar for tasting from buyers and the public.
In New York will still be the turn of Grignolino and artisan wines, but we will also discuss trends in wine consumption in restaurants Italian and how these could recur in the US.
In Miami, as well as Grignolino and artisan wines, a third Executive Wine Seminar will be devoted to Carmignano.


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