They drove up to Monterosso along narrow twisty roads that tunneled through mountains, often only a lane wide. In any lesser car than the Ferrari, it would have been a scary ride rather than scenic and fun. They laughed most of the way.
She told him about California and Montalcino. She’d already written a column about the food and wine at each, as well as several more about winemaking to intersperse over the next year.
“I don’t give away any company secrets, but it is amazing how similar and how different the processes are. It’s like the lighthouses. California is so new and slick. They have their gravity feeds between stainless-steel tanks, and everything is temperature controlled to the degree and staged to the hour—so long in steel then so long in oak. All scientific and you could eat
