From May 7 to 10, the Costa Smeralda hosted the 15th edition of the Porto Cervo Wine & Food Festival 2026, an event that over the years has become one of the most anticipated gatherings in the world of Italian wine and gastronomy.
The 2026 edition brought together around 60 exhibitors from the wine and spirits sectors, along with about 20 companies from the food industry, once again confirming the festival’s role as one of the Mediterranean’s most important gastronomic events. Sardinian producers also played a leading role, both in wine and in food.
The festival continues to unite elegance, territory, and discovery, creating an authentic meeting place for producers, industry professionals, and enthusiasts alike.
A Journey Through Wine
This year once again, the festival became a journey through both established names and emerging wineries worth watching. Walking through the stands meant moving between producers already recognized for their identity and newer realities capable of surprising from the very first sip.
Established Names and Sardinian Identity
Agripunica was impossible to miss, continuing to tell the story of Sulcis through deep and elegant wines. Barrua maintained its intense and refined character, once again confirming itself among the festival’s most appreciated reds. Montessu expressed a more immediate and convivial style while still preserving balance and personality, never becoming predictable. Particularly interesting was also Samas, a fresh Mediterranean white capable of great drinkability without losing its territorial identity.
Bellavista also had an important presence, representing a precise and recognizable style within the Franciacorta landscape. The tasting included Alma Assemblage 2, Teatro alla Scala 2022, and Vittorio Moretti 2018 — three different expressions united by elegance, precision, and depth. From the more immediate and harmonious profile of Alma to the structure and complexity of Vittorio Moretti, Bellavista once again confirmed a philosophy centered on balance and refinement.
Su’entu also stood out as a producer that continues to enhance Sardinian territory through contemporary yet recognizable wines. During the tasting, I was particularly struck by Nina, a Bovale rosé with deep ruby reflections, original both visually and stylistically. Su’Nico expressed the winery’s excellence in Bovale, showing structure, character, and strong personality. Closing the experience was Luci, a passito made from white grapes, elegant and enveloping, with sweetness beautifully balanced by freshness.
Among the new discoveries, one of the producers that intrigued me most was Tenuta Castelsanto, with two Vermentino di Gallura DOCG wines that clearly express the potential of young vineyards. Rimbotta and Rimbotta Superiore showed freshness, immediacy, and expressive aromatics while maintaining precision and easy drinkability. These are two wines that suggest a promising and evolving project.
The Food Journey Between Sea, Tradition, and Creativity
The festival was not only about wine, but also about gastronomy, offering a rich journey through tastings and creative combinations. Visitors could sample caviar, oysters, bottarga, fregola, and salmon, ending with small pastries in a continuous sequence of flavors that combined high-quality ingredients with contemporary interpretations.
One of the tastings that impressed me most was undoubtedly the fiordilatte gelato from Gelateria Boni Meda, finished with a drizzle of extra virgin olive oil. It seemed like a simple pairing at first glance, yet it created an elegant contrast between sweetness, creaminess, and the vegetal, slightly spicy character of the olive oil.
More Than Wine & Food
The Porto Cervo Wine & Food Festival 2026 also left room for the world of spirits, which is becoming increasingly present at events dedicated to high-quality food and wine. Among the featured producers, a special mention goes to Roby Marton, a Venetian brand recognized for its aromatic research and distinctive spirits.
Beyond its gins, what impressed me most was Rabbit, inspired in part by one of Veneto’s symbolic products: radicchio. This infusion of botanicals and radicchio was conceived both as an aperitif and as a versatile ingredient in contemporary mixology. Particularly interesting was its ability to adapt to both reinterpretations of classic cocktails and entirely original creations, thanks to its spicy, herbaceous, and slightly bitter aromatic profile.
A Festival That Brings Together Wine and Storytelling
One of the most beautiful aspects of the Porto Cervo Wine & Food Festival 2026 remains the possibility of moving from internationally recognized names to small emerging producers, discovering each time new ways of telling the story of wine and territory.
More than a simple event, the festival continues to be a space for encounter and storytelling, where every bottle carries with it different people, places, and realities.
The 15th edition closes with flavors, conversations, and discoveries that already leave curiosity for what next year’s festival will bring.
For more information, visit Porto Cervo Wine & Food Festival
All images courtesy of Piera Demartis
