A few weeks ago, in full Christmas, was held at Restaurant “The Cannetto” dell’Hotel Sheraton Milan Malpensa, the last wine travel year with a meeting between Fabio Fiorelli, pastry chef of the Hotel Danieli in Venice, and some wines of Lombardy. As always pleasant tasting and interesting meetings that have allowed me to listen to stories of life by exchanging opinions and experiences.

I will tell a story, the story of Alex Pollini. A man who after growing up in the countryside of Asti, land of great wines, finished university he moved to Milan to work. Despite the change of course of his life, move from a small company to a metropolis not made him lose the passion for wine-born youth.

Curiosity and interest in the traditions and regional wine, brought him in time to attend specialized courses to grasp the diversity of wine as an expression of the territory. It was at that time that was taking shape in his mind a project: no longer a simple fan taster, but turn into a small producer. But where to start? No real experience as an entrepreneur it nor as a producer, but especially, without land.

"Cynthia, it was then that my thoughts begin to turn to France and his long experience wine. About how some of his great wines are born to producers who did not own land but knew wisely select. The ability to refine and cut wines purchased from growers loyal, did the rest. "

He was convinced to follow suit. Choice as the Lombardy region, After a search that led him to meet many small farmers in the area of ​​Brescia and Bergamo ... after tests, analysis, tastings, cuts on cuts, finally the idea was realized: “The Origins”

"I knew I wanted to create the first-born of my project as a red and a white, Both wines not to denomination, but an expression of my idea. It 'was the genesis red Sutilis, which means "United Together", in honor of the two varieties that create it, ie Cabertnet Sauvignon and Merlot. A Bordeaux blend then, perhaps the most famous union of the world (... From the point of view oenological means) but also dedicated to my family, inspiration, to which are extremely linked. A wine 2010, aged in barrels and barrels that expresses the rigor and finesse of Cabernet and softness of Merlot in a union very interesting. Full-bodied and smooth with fruity and spicy notes and a freshness that expresses the potential evolutionary future. Afterwards was born white Magis, whose meaning "Of More" (dedicated to my wife) indicates the target: give something extra in terms of longevity and evolution than many whites existing good only by young. A wine with fruity and floral notes very pleasant. "

Of the two I tasted Sutilis; must still grow but interesting. The only thing that left me a bit’ puzzled is to think of a wine produced with grapes not personally followed by the producer. Perhaps because it is natural to think that wine is a product expression of the person and of the territory in the fullest sense. Then I said to myself: “If this can help agriculture, why not?” We'll talk again…

Pending… Good 2015

Today I want to talk about the mark-ups on wine made by restaurateurs and wine bar. Recharge I would call unruly, as indeed Italians and much of what concerns them. You will say: “Cynthia, but what enters their silk tablecloths?"Got to do and how if markups, apart from those obvious and very legitimate, are made to distribute the costs of the same local. With 'silk tablecloths' I was referring precisely to this.

Let me explain. A few days ago, sitting at the table with friends journalists in the industry long-standing, it is on a discussion that debates and debates ..., you know what I was told when I challenged this state of being? I have that enthusiasm that they have lost the fight what should be corrected, but which has now entered the customary.

Put whatever you want, but I find it absurd that the markups on wine in restaurants are made in an indiscriminate and uncontrolled penalizing wine and limiting consumption. You know what I say to you: "You have to make the revolution, understood as a big change, Also nell'enogastronomia!”

As always speak as a passionate and informed consumer who likes to confront. For this reason I asked some friends who live in this area first, their views on the issue. (An answer key is in alphabetical order).

Mark's Church, wine consultant.

We all expect lower markups on wine, because the wine in Italy remains a product “popular” always on the table and so is unjust, for example, that the wine from 5 EUR shelf, is sold to 15/18 euro and the wine 10 EUR is sold 30. But if we think, each bottle of wine has an operating cost which includes: space cellar, borrowing costs between purchase and collection, time waiter / sommelier for management, service, disposal, glasses and washing, any changes to the customer or if inventory sold in glass. Together with Accor years ago we calculated that the cost of running a bottle in an efficient structure as a hotel 3/4 star international chain costs about 10 euro. The average Italian restaurant is much more inefficient, we do 12. If I buy a wine 5 euro, I have to sell it in order to remain equal to 17, then if I want to earn then at least one 40% margin would be correct. The accounts are made soon and you will understand why many restaurants close: do not know how to do, accounts.

If we think a plate of pasta has a lower manufacturing cost to the euro, but we pay him 8/10 and no one blinks an eye. Why does not happen with wine? Wine is penalized just when it is sold as a service to low price, when to stay in the accounts the manager buys wines to two euro and resells them to 10, getting lost anyway. I believe that in Italian wine prices at the restaurant are very low and almost always miscalculated. Just take a trip abroad to understand. I stop but I could talk a lot about…

Gianni Galantino, restaurateur. Restaurant Da Giulia – Milan

The wine has not only purchase costs but also costs related to the conservation and management of the cellar. I do a few examples. If we buy a bottle of wine at a cost of 6 we have to sell the euro at about 18/20 euro. If we buy in 25 we have to sell the euro at 50 euro. Otherwise we lose. Cynthia, then you have to keep in mind, that there are wines that taste of cork or for air intake or become undrinkable marsalati.

Simone Liloni, sommelier. Trattoria Pegaso – Gavardo (BS)

This burning issue… I must say that I try to be as honest as possible about markups is the glass that the bottle. In many area if they take advantage and not a little. I give you an example. In a good pizzeria near my house damage to glass as a sweet wine liqueur of Zibibbo Florio, ordinary wine, pleasant although too sweet for my taste. Well, wine costs at the supermarket in size from 0,75 4,50 euro. Sell ​​it by the glass 4. Whereas from a bottle derive seven glasses, So twenty-eight euro, earn twenty-three euro clean! This is just one of many examples.

Another problem of the wine by the glass is the repetitiveness of the labels, eventually, Roughly, always turn those three or four by type. I propose a little wine’ countercurrent glasses, perhaps almost unknown but customers require me.

Isabella Monguzzi, holder Enoteca Vincanto - Senago (MI)

Behind some price increases are the glasses, their sanitation and all that entails pouring; then, you can find the locations that they charge the environment and maybe (indeed often) fold up scarce products with price increases from usury. But as they say the eye wants its part and often, when the client is immersed in an original and / or fairytale, he does not care what you drink! This is what I have taught some restaurateurs customers!

Gianluca Morino, producer. Cascina Garitina – Nizza Monferrato (AT)

These price increases are a huge penalty for wine.

Matthew Knowles, restaurateur. Osteria della Buona Condotta – Ornago (MI)

A three star restaurant markups other than those who have none, In fact he even ten times the cost of the bottle, and it is clear why. For example, if you have glasses riedel have cost more, as it is clear that if you have a sommelier will have a higher cost to be spread on the customer's account. In any case, all that is present in a restaurant has a reloading, the food cost is a tax rule. Cinzia this work has become expensive and difficult, we are inundated with costs and taxes. In France, wine markups are high. They are right ...

Tano Simonato, restaurateur. Restaurant Tano pass me the oil – Milan

In normal restaurateurs recharged twice in restaurant, and three times in the restaurant. Some top restaurant four times. The costs are so many… personnel costs, high rents, taxes on taxes, expensive raw materials…

Robert Spinazzè, producer. Terre di Provides – Frattina Pravisdomini (PN)

The markups honest allow a tour of consumption. Unfortunately it is not always so. Mah, there would have to do endless discussions.

Chiara Soldati, manufacturer. The Scolca – Gavi (AL)

The custom of significant markups on wine is now widespread and consolidated. In Italy surely this phenomenon is much more noticeable than the foreign countries. I believe that a balanced reloading is legitimate, but in many cases are priced wines not justified. I think a good price policy would help both the category of restaurateurs that the world of wine. A balanced pricing policy would help the spread of a quality consumer and perhaps not penalize the Italian market already in crisis for several factors.

Helping territoriality, study adequate policies “by glass”, system between various parties agreeing adequately output prices, would be a good rule to streamline the market. Cynthia, have you ever noticed how some wines that are in the paper on top of the prices are sometimes sold below cost in the offers of retail?

Alessandro Vitiello, Restaurateur and sommelier. Restaurant Il Fauno – Cesano Maderno (MB)

Cynthia, I agree with you. Surely every local freedom to decide as it sees fit and depending on what adds 'free' to the glass of wine, But I am convinced that the 'world wine' would have to qualify if they shared the 'guidelines' that allow the customer to drink knowing that the price of a glass or a bottle is properly proportional to the price determined by the manufacturer.

I take the word.

What's left to say? I still think that these mark-ups should be regulated so that the wine is not to pay the excess of the cost of managing the catering. The fact remains that by which they are informed consumer, I would like to understand what is in each case plus its cost.

This awareness would fall into my satisfaction in the evaluation of a restaurant. With so many guidelines that are, I wonder how it is possible that there will be an updated and available online which gives the possibility to make this immediate verification. Who knows ...

Creed, rather they are convinced, that the average consumer intends Lambrusco as a type of wine. Well, is not so! Lambrusco is actually a collection of different wines that grows in the hills of Modena-Reggio Emilia. A family of indigenous varieties of ancient origins, mentioned for the first time by Pliny the Elder as Vitis Lambrusca work "Naturalis Historia".

That said I quote some: Lambrusco Salamino, Lambrusco Maestri, Lambruscthe Barghi, Lambrusco Marani, Lambrusco Viadenese, Lambrusco and Olive ... Lambrusco Sorbara. A native vine tied to the land and the grapes from which it takes its name, which is characterized by freshness, the Acidito and minerality. Perfumes, colors and tastes that have surprised me. A good alternative to the usual suggestions.

Wednesday 29 October at the Ristorante Sadler Milan took an evening devoted to Lambrusco Sorbara of Cleto Chiarli. A farm in Modena, which extends, with various seals, on over 100 hectares of vineyards. One hundred and fifty years of history and five generations of producers engaged in the exploitation of the grape Sorbara.

While listening to Mark's Church evolution over time that has characterized this wine, I happily accepted the plates studied by CClaudio Sadler checklist of t, great interpreter of pairings of the evening. A superb dinner with excellent wine pairings. The dish that I liked more?  The risotto with mushroom powder trumpet and gold dust. Resounding! The wine? The Sorbara grapes Founder's Reserve, a classic Chiarli produced according to the traditional rules, bottle fermentation method with ancestral (ancient method).

I conclude with a written Veronelli  stretch of “Learn about wine” (Rizzoli-Hachette 1997) Source House Veronelli. Read describes as Lambrusco di Sorbara…

No other wine brings us back, come lui, all'idea patriarchal, Daily life.
E 'un wine "umano». Precisely for this, perhaps, is the wine against which the highest are the betrayals.
So I have to wait for years and have thousands of tests for drinking and Ribère a glass that fully satisfies me.
Why is really Sorbara so good, Your Lambrusco should have the following characteristics:
red light on net pink background, bright; cheerful fragrance, with a clear emphasis of purple; very personal; dry and fruity flavor; freshness accentuated by clean acidity not without its rustic elegance; crisp and vibrant red foam.
Its alcohol content is between 10,5 and 12 ° and the Acidito totale da 6 a 8% .
The year is always the last to recommend, since it is a delicate wine that she has a brief, Enchanted youth.
It 'important that the bottle - brought to a temperature of 14-16 ° C - is served at the time, so enjoy it, and primis, the abbondante, evanescent foam.

In the picture at the head of the cellar of the farm 'The Giuva’ with the collection of road bikes Alberto Malesani.

"The timing in football is like wine. The deadlines is essential. "Alberto Malesani

I'm not a passionate football, or better, I do not like today's football. Too many interests lead me to not follow a sport that many years ago I felt more sincere. You may wonder then how I came to a man who for many years has been a coach. In fact it is still, although at the moment he took some time off. Do you think they are so careless that do not even remember that it was he who led the team of Chievo to their first successes. Good times ...

Well, I met Albert through a 'chimney', one of the many coincidences that drive for years now my life. A football coach portrayed in the media as a person of character that I appreciated the kindness and sensitivity. As I often say, the reality is often very different from what apparently tries to send the information. It's up to us to go further if we want to live in the truth.

The next morning when I went to him the hills were shrouded in mist. My eyes shine in front of autumn leaves to the atmosphere that only nature, with its colors, sa creare. Being able to enjoy the simple beauty of all this is already a great success.

Upon my arrival, After welcoming me with a smile, left me free to take a short trip around the vineyards. I need to acclimate in every place I go. I always start so my visits.

Once satisfied, alone, I reached into the cellar. It was taken from an exchange of words with two people. I do not put much to introduce and blend in conversations when I am comfortable. Since then he has started the tour company. As I listened to Albert that I illustrated his plans, I inserivo from time to time with advice and suggestions, After many visits to production facilities, arise spontaneously. For example, I would pay more attention to the production of good wine vinegar. I know there are some quibbles, but why not climb over? Then, I would like to see more aggregated holdings of the same territory with events promoted by those involved in digital communications Wine. How many things I want… especially more synergies.

The Giuva

As I described the 'his wine', told me the embarrassment felt the first time he attended his taste. The emotions I felt at that moment was much more intense than any sporting achievement. I was impressed by his first experience of working with Japan and the story of the teachings. The more I know the way of life in this country and most attracts me. A man who, after working in a multinational logistics for many years, has achieved important goals thanks to the determination and passion.

“Cynthia, the passion, personal initiative, sharing, involvement and measurable objectives, need to live each moment of life fully and without regret. This is the diet of my life. He accompanied me in the past, in this, and accompany me in the future. Everything I do or dream first of all I must wonder, then, Once you understand the source of this wonder, I know what it can become. Applies to all ... both for a human relationship, or to coach a team or to produce a wine. I am and always will be the same in front of their successes and failures, because some are indispensable to the other.”

For some years he devoted himself entirely to the farm that runs together with his daughters Julia and Valentina, The Giuva, an acronym of their names. A reality with organic certification located in Trezzolano, in the province of Verona, in the Val Squaranto. A hilly area characterized by a calcareous soil prominently in excavations leading to the basement.

With esperta di guida Lorenzo Caramazza, winemaker dell'azienda, produce so UVE autoctone Corvina, Corvinone, Rondinella e Oseleta, wine as an expression of the territory, the Valpolicella DOC. I appreciated it for the pleasure and body. Outspoken accrued only when steel, more intense in the past when wood.

During the tasting was debated some issues that recur every time I visit a company, in particular on smoothly created by bureaucracy. It seems almost monotonous touch this key continuously, sore painful economic development of our Italian. Despite this, our country is a committed supporter who still feel belonging and fights for his recovery.

I think you know by now how I feel exposed as a representative symbol on the flag of Italy that works. Precisely for this, seeing him painted on the ceilings of La Giuva, I pleased to express my sincere Alberto approval.

I studied with Lorenzo Caramazza an issue recently addressed by writing an article about some agricultural situations in Valcalepio visit. I am referring to the damage and the possible solutions to combat a nasty mosquito killer: the Drosophila suzukii. Well, Lorenzo explained to me that it is trying to solve the problem using a natural solution by the excellent results. I let him continue.

Cynthia, the Drosophila suzukii should be clear that the natural trap, composed of wine with a greater presence of acetic acid and sugar, is used in the cultivation of strawberry in lessinia. You are using this technique in the vineyards trying to comply with organic farming. In Trentino someone is using a similar mix to sell it in containers ready for use. This remedy helps to 60/70 % catch. Someone on the fruit used for networks and / or treatment. In the case of screw the biggest problem we have in the fruit for drying the grapes where ventilation and cold are the only real defense.

My visit did not end in the company but in a nice restaurant in the area, between talk and smiles. These are the moments that give meaning to what I do. A chapter of the most intense of my life the last few years. In the words of Albert: “The wine is a beautiful story.“

www.lagiuva.com

The wine Alberto Malesani

For those who still do not know, The hashtag is an English word made up of 'hash tag', which in Italian means gate and label. In practice, a gate placed in front of a word becomes a label, aggregating arguments with the same interest and the same key discussion.

Well, this is the point from which: #ilvalcalepioècambiato. E 'changed in quality that people want to convey the protagonists of these lands with their productions. Knowing them will help you understand the will and determination that are intended to achieve this objective.

Tuesday 23 September, I attended a press tour dedicated to viticulture in Valcalepio. The protagonists of the Association visited two wineries ‘Women of Wine‘, from twenty-five years that combines the management of women with wine enterprises. Due Lord of Valcalepio that have reinvented themselves in viticulture for love and family tradition.

Cristina Kettlitz and Martha Mondonico, The Lord of Valcalepio

A day of September warmed by the sun and a good company, began with a visit to the estate of the Castle of Grumello. Which, with pleasure, I saw him waving the Italian flag.

I would like to see it wherever there is a source of pride for the sense of belonging to a territory that we feel like our, so rich in history and natural beauty.

Valcalepio

The farm Tenuta Castello di Grumello is located between Bergamo and Lake Iseo. A reality of winemaking 37 ha, referred 18 intended for the vineyard, located on a hill where stands a majestic castle, a military fortress dating back to the 1200 belonged to Bartolomeo Colleoni.

I do mystery of my passion for history and antique weapons, for this I very much appreciated the sword of the knights, Excalibur, an original piece of the twelfth century castle in this.

Tenuta Castello di Grumello

E 'in this historic setting, a short distance from Milan, that Cristina Kettlitz, journalist and communicator, with the support winemaker Paolo Zadar, produce about 100.000 bottles of different types of Valcalepio PDO. The grape varieties are Cabernet Sauvignon present, Merlot, Chardonnay, Pinot Gris and Muscat of Scanzo. The training is at the back, and the planting density average is 5000 vines / hectare.

Among the wines tasted Valcalepio red Doc Riserva “Castle Grumello” 2007 and red Valcalepio Cru Reserve Colle Calvario 2005. Both Bordeaux blend (mixture of different wines by grape variety, provenance and age) Cabernet Sauvignon 60% e Merlot 40%. The first mature twelve months in barriques, and the second eighteen, with remaining in bottle. Alcohol content 13/13,5% vol. Wines of body and character.

As regards the Valcalepio Moscato Passito Docmade from Moscato grapes Scanzo, vine native to the Bergamo, la produzione di questa stagione anomala farà capire le scelte “quality” which aim producers in the area.

Tour press dedicated to viticulture in Valcalepio

The tour continued with a visit to the second cellar, the Tenuta Le Mojole located Tagliuno of Castles. Actually born in a farm 2002 about 2,30 hectares followed by the owner Martha Mondonico, first teacher and then, according to the passion of her husband, winegrower.

The vines are Merlot present, Cabernet Sauvignon and a modest presence of Syrah. Marta Female, together winemaker Paolo Posenato, in the conduct of the winery adopt natural methods respecting the environment and the person. The production is about 8.000 bottles.

Tenuta Le Mojole

La degustazione dei suoi vini è iniziata con“Donna Marta Rosa” IGP 2013 rosé of Bergamo, Merlot grapes vinified in pink. Alcohol content 12,5%. Fits menu not binding. Closer to my tastes the The Cabernet Sauvignon Mojole 2010, from selected grapes of Cabernet Sauvignon 100%. Alcohol content 13,5 eighteen months in tonneau and ten in bottle. Winner of several international competitions, including the gold medal at the Brussels World Competition 2014.

A long day of wine tasting and knowledge in an area that I would recommend to personally visit, live to appreciate the beautiful atmosphere that the words and images I have tried to convey.

Everything perfect, if it was not for the Drosophila suzukii, the gnat of berries of which has been discussed at length with Donna Marta. Farmers, already plagued by a difficult season, lacked only this unwelcome visitor Asia that officials consider the Lombardy region come from Chinese imports of cherries. I restrain myself from adding more!

I only say that is characterized by large red eyes and the female lays her eggs in the pulp of the ripe fruit, causing their subsequent deterioration. Apart from the small fruit affects the vineyards. Understand well that, within walking distance of the crop, ties the hands of farmers preventing intervene appropriately.

For sure we know who does not like high temperatures and for this reason prefers hilly areas. There are those who try to protect their crops with dense networks, and he who sprinkles of apple cider vinegar to stop the growth of the eggs. We can only hope that the studies and research can help you quickly find effective remedies to counter this latest plague suffered by farmers.

For some years the destiny often leads me to Taranto, a city that knew how many, especially for the known events linked to pollution. Why interested in and write about a land that some have called not my? The answer is simple: because they are Italian, and as such I believe. I am fortunate to live in one of the countries among the most beautiful in the world. A nation with a rich cultural heritage, food and wine, and an area that boasts the highest biodiversity among the countries of the old continent.

A coastline of over 7.000 km. A forest area of ​​more than 10 million hectares with 12 million trees, one third of the land area. Thanks to the variety of habitats and dell'aree weather we have over 55.600 animal species. We are a nation with 17 million hectares devoted to agriculture, an industry that generates quality products at the Made in Italy guarantee. (Source State Forestry – data 2014). Investing on fishing, agriculture and tourism, is the only possible way.

These are the thoughts that I did with Joseph Montanaro during our meeting. It, after listening to me, by careful person what is, I replied: “You know Cynthia, desperation of the men of the south does do wonders“.

Maybe we need miracles, o forse, above all, we need people who believe in the territory and where you can go back to believing. L’Italia, Whether we like it or not, is made by the Italian, Players are we, The match is open. The important thing is that the institutions put us in a position to compete, and go back to being successful.

Joseph Montanaro, Peppino, è nato a Massafra l’11 novembre del 1940. An employee and a contractor marked by creativity. A man caring environment that has decided to invest with his company Kika Turismo e Cultura S.p.A.. (Kau, The first word spoken by his son Philip) agriculture and tourism. A concrete commitment visible in the recovery of architectural complexes rural location, such as the Grande Colonial Accept, The Cottage Mallet Canon,  Masseria L'Amastuola, Cottage and the Holy Cross.

With one hundred and sixty acres of land Amastuola transformed in Crispiano, in the Regional Park 'Land of the Ravines’ in the province of Taranto, agricultural land is no longer productive in a vineyard-garden. Waves of parallel rows of vines interspersed with islands in twenty-four thousand five hundred olive trees from well.

A project signed by the artist and landscape architect Fernando Caruncho, research in an area of ​​archaeological and historical interest under the supervision of the Superintendence for Archaeological Heritage of Puglia, supported by the Centre for Archaeology of the VU University of Amsterdam. This research led to the publication of the book by Gert Jan Paul Crielaard 'Greeks and natives in the Amastuola'. The Region of Puglia, in 2010, awarded the realization of this project calling “Good Practice for the Protection and Development of the agricultural landscape, also for tourism”.

You may wonder how I came to him. The answer is simple, who accompanied me knows me and the kind of people I love to meet, and with which confront. Peppino Montanaro, with his experience and his experience, confirms my belief for the success of projects.

The family first. The wife Rosaria and her children Ilaria, Donato and Filippo, with their spouses Joseph, Anna Raffaella and were and are the real push that allowed him to go ahead. It’ that arises from them the strength to overcome the hard times. The family, for those lucky enough to have, by way of their work and offering allowing you to build a 'nest’ in the darkest hours.

Creativeness, inventive and tenacia. Before meeting, I listened to his son Joseph along while I was talking to a man from the South who, starting their own business in 1984 Kikau with aluminum frames, at a distance of eleven years has transformed the company into a joint stock company with investments in targeted sectors in the territory. Some projects have been carried out, as for the Cantina Amastuola, and some are in progress after the acquisition of Masserias in the recovery phase. Program in tourist accommodation, promotion of the territory, editorial production, developing activities for the sale of handicrafts and agri-food.

Businesses are made by people. Essential element for the growth of a company is the quality of the relationship with its employees. Peppino was also discussed in this. Much more than employees, people to work together making the team for the achievement of good results. Alone is not going anywhere, together we build.

Innovation and respect for the environment. Adottare pratiche sostenibili a tutela di sé stessi e del territorio è prioritario. The technology and research are crucial to the quality, provided that they meet the natural characteristics of the products. This is the policy of Amastuola. One example is the use of the Scholander pressure chamber that, for the benefit of the grape, intervenes with irrigation only when needed and at the same time prevents waste. Following this line of thought always, is used a recycled glass bottle light, and a screw cap made of aluminum, RICICLA materials of 100%, with a special membrane within which ensures the proper micro-oxygenation of wine established by the Department of Food Science of Udine.

The sense of belonging. Believing in the territory and recognize part of it is essential to pass it on to those who visit. If I sincerely believe in something I can pass on my passion to share the enthusiasm. That day I heard.

At the end of our chat, before saying goodbye, I made a request to Peppino: I asked him to display the flag of Italian farm in plain sight. This to me, I believe in people working together for a real change, would be an important sign of belonging. Abroad, it is a custom, in Italy it is only during sports events. I know that many do not feel represented because they see in it the state institutional. Matter of point of view. To me, the flag represents the land and the people working Italian. I do not know if I will satisfy Peppino, for some promised me that we will think seriously.

I wrote about my meeting, as I usually do, as I have lived knowing the territory and the people. Peppino I felt particularly close to the sharing of thoughts and lifestyle. Today I feel closer to him and his family. A few days, after a long illness, his wife Rosaria let. She is part of his plans, and this will continue to live in those lands.

www.amastuola.it –  www.turismoecultura.it

Video by Sabrina Merolla, producer and host of GOOD WIND

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La natura, with its perfection, continues to surprise me. A single green grape, Once ripe,, indicates the right time for the grape harvest. A special feature, though not singular, but very rare.

We are in Ravenna. The berry to which I refer is that of bunch of grapes Longanesi, an ancient indigenous vine. Da quest'uva, registered in the Register of Varieties by 2000, si produce il wine Bursôn.

Friday 6 June to Restaurant Daniel Milan, took an evening sponsored by the The Consortium Bagnacavallo to spread awareness of this wine typical of Emilia Romagna.

Present Sergio Boys, technical manager of the consortium, and some manufacturers that are part of. During dinner, edited by Chef Daniel Canzian, I heard the story from the protagonists who reported to relive this vine.

Sergio Boys Spinetta # # # Randi ConsorzioIlBagnacavallo

It all started when, in 1920, Antonio Longanesi nicknamed precisely Bursôn, became curious noticing a wild vine clinging to an oak. Given the resistance of the plant decided, since the mid-fifties, of cultivating, producing a wine that, with his initial surprise, reached an alcohol content of 14 degrees.

From that moment, with the birth of the consortium and with the synergy of the seventeen producers associated, has continued to promote the dissemination and knowledge of the wine of ancient origin.

During the tasting, despite the constant of the same grape variety, territory and winemaker, I had the pleasure of tasting a wine with characteristics different. To influence, in addition to the hand of the producer, the origin of a land crossed by three different rivers.

The wines tasted: Bursôn annate dal 2005 to the 2009 – Rambèla – Dear sweet malbo version – Bursôn Passito – Sparkling Rambèla of Bursôn

Produced in two types: Bursôn Etichetta Blu from non-dried grapes, and Bursôn Black Label from dried grapes and aged in wood for over two years.

Speaking with producers and listening to their choices, I could not help but point out that when we talk about agriculture held in, rather than changes in life, I believe that there is talk of return. Italy is a country tied to the land. Farmers were peasants and go back to being. About the use of capital letters, because the people who today are oriented towards agriculture, are formed and prepared as it should be. Recovering traditions and using modern technology, guarantee the quality of products while maintaining their typical.

The only hope is the help of the administrative apparatus of competence, nell'alleggerire those who really want to work the land and to produce. One word is decisive for the future development of agriculture: #sburocratizzare!

Serata Bursôn

Coping with Renato and Helen of Visitors at the Table

Risotto with lemon and licorice with gravy – Chef Daniel Canzian

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From 24 to the 26 May, Enofila the Palace of Asti, was held Friend Sage, three days of tastings and knowledge for the promotion of wine as an expression of the man who produces it and the land where it was born.

An event organized by 'Department of Tourism and Promotion of the Territory of the town of Asti, in collaboration with Officine Enoica, non-profit association based in Milan that supports the tenants of the environment and biodiversity.

Three hundred wines for tasting told by winemakers to learn about wine, the territory and its problems. A preview of the events that will lead us to the fateful date of 1 'in May 2015, beginning of 'Universal Exhibition hosted by Milan.

Twenty million tourists estimated to visit our country and who will have the opportunity to know our territory and our productions. A wonderful opportunity to establish trade relations useful for some relief from the crisis that surrounds us, and that blocks our economy.

Chatting in the stands, over to greet friends found, listening to the people who attended the event, I realized how little clarity there is still with the terminology associated with wine (and not only). Mi riferisco alle definizioni di Biologico, Biodynamic and Natural by some considered a fad, while other reputed a real lifestyle.

Maybe too many subdivisions only create confusion to the consumer that, not being polite terminologies, is confused in choosing the final. Wine lovers just wants it to be produced by people linked to the territory and for this environmentally friendly and cycles of nature. A clean and pure wine.

That said, below do a quick review.

• The term Organic Wine means a product without chemicals and with minimal sulfites. Certification at Community of European Regulation 203 entered into force on 1 'August 2012, allows you to sell it as organic and not just call it 'product from organic grapes'.

• But when it comes to biodynamic wine we refer to the teachings of the Austrian Rudolph Steiner. Its rudiments are based on agriculture, which aims to maintain the fertility of the land, which does not require the use of chemistry, following the influence of lunar phases, and refers to wines, limita l’uso di anidride solforosa e prevede l’utilizzo di lieviti indigeni presenti sulle uve. Agriculture and strict attention to the environment and biodiversity.

• Finally, talking about organisms naturali, it refers to a philosophy of sustainable living but not regulated by specifications and standards as the previous two categories. Certainly less extreme than that biodynamics, but in parallel columns to be followed by a careful viticulture to the nature and territory.

Some moments of Vinissage.

Source: Elizabeth Rossi – Thesis Master in Economics and Management Company

When I asked Carlo Ravasio his job, without hesitation he answered me: – Cynthia, I'm a bricklayer! – Startled, I looked a bit 'puzzled. La realtà, the real one, is that many people I meet have two lives (I understood).

It grows and changes, the same events that sometimes overwhelm us make us discover hidden potential that awaken our passions and transform our lives. The question is – qual is real life? – Creed, rather they are convinced, that is the one that makes your heart beat us, that keeps us alive, and that makes us wake up in the morning with the desire to do.

Charles Ravasio is an entrepreneur building grew in the lands of an ancient rural village, once used as breeding of goats: Cavril (caprile in bergamasco). Its work has led him to invest in the abandoned village of his childhood in Sotto il Monte Giovanni XXIII, was determined to bring it back to life.

This recovery has given birth to a farmhouse, a house with a terrace from which I have enjoyed, sitting on a bench, the beautiful view of Bergamo. But not only, he also revived the old cellar where lie the bottles of the wines produced on the farm adjoining Sant'Egidio.  Una storia familiare di origine contadina iniziata nel dopoguerra con l’acquisto della prima vigna: ‘Ronco Evening’.

Ronco Evening

Tre ettari di vigneti e uno di oliveto da cui produce olio extra vergine di oliva da cultivarOil mill, Casaliva, Leccino and Pendolino, and the wine that bears on the boards of its biological agriristoro. Ronco Evening, product with a cut of wine Merlot variable between the 60-70% and Cabernet Sauvignon for the remaining part, Tessére obtained from Merlot, Turano da uve Cabernet Sauvignon, and finally Marinele, da uve Yellow Muscat.

During dinner, where I met, Charles I expressed the desire to know how worthy of his land and its production using raw materials of small and medium farms in the area of ​​proven quality.

From an idea often arise projects, that if shared, together and allow you to do well. Questa determinazione ha fatto nascere l’associazione delle ‘Setting Terre’, a group of growers united by a desire to enhance and promote the production of wine from Bergamo, many not yet considered as such.

Commitment, passion, quality, value, growth, and study programs: these seven key points that unite producers who want to associate. Seven, symbol of perfection linked to the fulfillment of the lunar cycle, for the Egyptians a symbol of life.

The night I met him, I had the pleasure of tasting a dish typical of the peasant: the Bread soup with vegetables with poached egg (poached egg). A dish by some considered poor, for me a rich dish, tramandandolo from generation to generation because it allows us to keep alive the historical memory of our bell'Italia.

A tree without roots has not lifeblood, exactly how a country that does not keep her memory alive…

Today I will tell you of some young men who produce wine Coccaglio, in Franciacorta. I'll tell you for solidarity and friendship, together than they can realize the dreams and success. It 'been a bit' of time from my visit. I have to digest what they live, mature within me and often joins in memories and feelings by giving a meaning to my journey.

Carry the words of the writer Graziano Amigoni : “Nothing happens by chance. The history of mankind is a web of events that interact in space and time determine the circumstances and coincidences often inexplicable for the reason of the individual. Their meaning is clear, however, gradually the realization of a project. Obviously it is a search for those who want to be, and not just appear. "

I have known Dear Daniel and Gigi Nembrini a demonstration on Lake Garda about a year ago. I had been reported because who knows me knows how much I believe in young people, those with true passion invest thousands of difficulties, especially bureaucratic, agriculture.

Their adventure began in 2010 Daniele, returning from Australia, he met in a bar a friend from school, Gigi. The first winemaker, according to the agronomist. Catching an old family court with the help of all, Friends, relatives and neighbors, work in the winery and in the vineyard gave birth to a farm: Corte Fusia.

Daniele, Gigi and Alexander Agricola Court Fusia

In cinque ettari di vigneto, on a clayey and stony, cultivate the vines chardonnay, pinot nero and pinot bianco, Ai Due shudder of Monte Orfano. The wine produced one Sparkling Franciacorta DOCG that is growing along with their. Only steel, no wood. Along with catching an old vineyard; all that is history fascinates me, retrieve it and keep it alive in the memory is a duty of all, not to lose our roots.

When I went to find them, I really enjoyed listening to their memories on solidarity and the sharing of many in the work in the vineyard and in the cellar during the early phases of the development of the company. Just as it was once, when we helped working with both the shared equipment, both with manual labor.

I have lived these experiences by participating, during my childhood, to work in the fields during the harvest in Treviso. Days of work and celebration in harmony. By joining forces many goals would be easier to reach, I talk about goals that involve an area of ​​which we should all feel more membership.

Daniel and Gigi are members of the Association FAN Franciacorta AppassioNati which brings together young people of these lands with a shared goal: work for the wines of Franciacorta.

About, at the conclusion of my meeting I asked them for advice on where to eat. After realizing what I was looking for, I have indicated Historic tavern which will tell you soon. 😉