Discussion of Roger Sixth

Once Josko Gravner mi have detto: “Cynthia, for me the wine is white”. I'm not a big as him, but I feel especially when the wine is red.

I like irruento like a wave that throws the rock ... strong as the handshakes of the peasants candid look you in the eyes ... wise come gli uomini e le donne che lavorano la terra e che amo ascoltare con le loro storie.

The wine that I love is this. A wine irruento, strong, wise ... a wine with its aromas makes me travel, and its flavor reminds me. A few nights ago I met, was rosso, and native Friulian.

The Friuli, a land that reminds me of his people, to my roots. People say many difficult. The truth is quite different, i friulani vanno capiti. They are a people tied to the land ... a nation that opens the heart, when he hears that the heart in front of you, batte sincero.

Lùnis

Timp furlan! Na scussa umida di sanbùc, the stela
nassuda nenfra il fun dai fogolàrs, na sera pluvisina – un pulvìn di fen.
tai ciavièj o in tal sen di un frut ch’al ven sudàt da la ciampagna ta la sera rovana.

Monday. Time Friulian! A moist rind of elder, a star was born in the midst of the smoke from the hearths, in a drizzly evening - a crock of hay in your hair or in the chest of a boy, that is sweaty from the countryside into the night on fire. Pier Paolo Pasolini da ‘The Best of Youth’

Gradisca d’Isonzo – Vigneti di Marco Felluga

Well, although this region is known for its large white, There are native to rediscover the authentic red and especially to taste. The occasion was propitious few nights ago to Restaurant 'The Faun' Cesano Maderno (MB). During serata, with the guidance of his friend Roger Sixth, I had the pleasure of tasting wines from some varieties saved from extinction.

Native Friulian wines RED

of Roger Sesto

The vines native Friulian red berry, mainly di parliamo Refosco, Schioppettino, Tazzelenghe, Pignolo, Terrano, considerable importance since cultivate that have managed to survive the fads. This is due to the fierce character of the people of Friuli that, firmly, have decided to maintain an authentic local heritage of grapes, in potential danger of extinction by preserving the quality and cultural importance.

A typical, however, closely linked to local Friulian: In fact, all the wines of the region, especially the reds, retain a certain rawness and aggression linked in some way to the same character of the inhabitants of the region and the local gastronomy, strong and spicy, borrowed from the Slavic cuisine. And maybe it was the kitchen – by the strong flavors – to promote the survival of these vines hard and gritty.

The red wines from Friuli are strong character, wild, frank, names levigati, Net, recognizable and, until about twenty years ago, also very rustic. Even the two varieties – so-called international – most widespread in the region, il Merlot ed il Cabernet Franc, than elsewhere, especially the first, have a flavor profile more graceful, do not talk in Bordeaux, but also in Tuscany and even in South Tyrol, here are particularly "green" and aggressive, an local which in this case really makes a difference.

Today, the basic matrix of these wines is still and always the same: its what the uve, the local (obviously) pure; however, at the level of the cellar, or by an oenological point of view, something has changed. The maceration is conducted with more caution, temperatures and times controlled and calibrated. The barrels were on average shrunken, Although it is not necessarily barrels, and their length of service has dropped considerably, coming more frequently restarted. It 'was in essence a "hard core" traditional, on which they are applied gradually increasingly innovative techniques. Sometimes - and more often – these developments are bringing to call into question since all the roots, inducing, for example to carry out operations - such as the vinification and aging in amphorae – constitute a real leap in the distant past oenology, that refer to the traditions of winemaking georgic-Caucasian.

• It Schioppettino comes from the Eastern Hills. There are two versions about the origin of his name. The first makes the etymology derived from the noise caused by 'explosion of its berries are crushed when. The second refers to the bottles that broke out in the cellar when, during spring, in some of them resumed fermentation. Either way is characterized by a coloration not very charge, certainly less than that of the Refosco, to have hints of red fruit in prevalence, topped with a spicy pepper spice. The taste is characterized by a certain acidity, which helps to highlight the tannins.

• The Refosco (it is a "grape-population", of which the most interesting representative is constituted by what Peduncolo Red), This largely on the eastern hills and a little in the Grave, reaching up to the province of Treviso, is characterized by a spicy hot, added to a known wild plant and hints of red fruits and concentrates, the color is intense, and the taste is characterized by a relatively low acidity, which makes the tannins less angular.

• The Tazzelenghe dwelling mainly on the Eastern Hills, has affinities with the Refosco, but in addition is characterized by rather strong and complex animal notes, and especially by a very firm tannins and acidity "sharp", hence the origin of the name. To tame the vehemence of tannin is practically mandatory aging in an appropriate timber and / or a slight drying on the vine or in the loft.

• The Pignolo, perhaps a distant relative of the Valtellina Pignola, has a soft spiciness, rather moderate and elegant, enriched with an aromatic and almost balsamic. It’ one of the most noble grape varieties of Friuli.

• The Terrano, also called the Carso Terrano or Refosco d'Istria or the Carso and Istria, is the grape that demands long pruning, denotes vigor and abundant and constant. The leaf, Medium size, appears roundish, pentagonal, e trilobata; the cluster, large, long 20 cm., typically has the shape of a pyramid with a wide base, winged, moderately compact, presents the berries slightly elliptical, of medium size with skin deep blue very waxy, a powder’ thin, consistent; the pulp is dissolved simple flavor, sweet and a little’ acidula. Gives rise to a wine of intense ruby ​​red color with purplish-strong fragrance and light vinous nose, the palate is dry, bodied, average alcohol, acidulo, tannico, overall quite pleasant. It is cultivated exclusively in karst areas of Gorizia and Trieste.

As far as longevity is generally wanting wines that are also ready soon, but with the ability to withstand a few years of bottle, about a dozen.

Fotografia e Vigneti di Marco Felluga – Gradisca d’Isonzo

As the time goes by fast ...

I can still hear the voice of Hilde Petrussa while, pride in showing me the roses at the head of the rows of its vineyards, I said: “Have you seen my roses are as beautiful?” Although it's been over a month since our meeting in Prepotto, if I close my eyes, the memory of those colors are still vivid in my mind.

At one time the farmers planted at the head of the rows as they are subject to the same diseases of the vine, powdery mildew and downy mildew; the attack on the roses, however, always occurred in advance, foreshadowing the imminent danger to winegrowers who acted with treatments based on sulfur.

Today, their function more than anything else is to beautify the vineyards; I however like to once again remind the fine traditions of times gone by appreciating those who continuity.

I wanted to introduce Hilde Petrussa so, con le sue rose ...

A woman of wine that is Dove with passion and enthusiasm in conducting small vineyard Family located at Albanian, location of the City of Prepotto in the eastern hills of Friuli.

The daughter of farmers, he lived for thirty years between Conegliano and Portogruaro working in the administration of different schools. Once you retire has been dedicated to the adaptation of its vineyards, favoring the native varieties and engaging in conduct rigorous vineyard: Guyot unilateral in new plants, inerbimento, low yields and handpicking the grapes, that have led to higher concentrations of aromatic and structural wine.

Ciao Hilde, a te the oral ...

• I describe the land on which you lie your vines?

Hello Cynthia, the valley in which it is my property, between the hills and the Judrio, is protected from the wind and is very sunny, with a micro-climate and terrain of Eocene marl (locally called ponka) ideal for the cultivation of the vine.

• What are the wines to which you are most closely tied to?

As you may have noticed I had a particular focus on the Schioppettino Prepotto, wine typical of my common. I was a co-founder of the Association of Manufacturers Schioppettino Prepotto with others and first president of the association.

During i 5 years of my term, with the help of technicians in the country and winemakers, have agreed on a production specification and I had the satisfaction of getting the sub for this vine.

Other wines to which they are particularly fond of is the White "Richenza", cuvee made from grapes coming from native grapes partially dried and fermented in French oak barrels. Also produce Friulano, Sauvignon, Cabernet Franc and Refosco dal peduncolo rosso.

• Are you a woman of wine. What is your experience in this world?

Although women in a world still very masculine, I was able to overcome misunderstandings, mistrust and difficulties. I believe that the obsessive attention to the vineyard and my efforts have been crucial to the goals that I have achieved. With a look risky I would say that I tried to put "the territory in the bottle".

I tried also great satisfaction when I got the Grand Gold Medal to the selection of the Mayor with the Piccolit 2005. It was the first time I entered the Capitol to receive the certificate from the hands of the Minister of Agriculture.

Hilde Petrussa

I did not know Grignolino, I mean good, I like it, sul ‘campo’. I do not consider myself an expert, as I often say are just a woman who loves wine and wants to know him through all the elements that compose.

The wine for me is an expression of the experience of man applied to the vine, to the territory and climate, so I wonder – how you can give a full review without knowing each element that helps to determine its characteristics? – Some, with the taste you can reap the defects or merits, but that did not stop them.  

Precisely for this, a few days ago, when a friend asked me what I thought of a wine, I was tempted to reply… – sto, I can tell you that I like or do not like, ma and vino, until I met him in his fullness, I pass only half. It 's like to know a person by reading her, but without having met her ... you will never have the perception of what is really –

I made this premise for you to understand how 'I love living the wine', but above all to make you understand the enthusiasm with which I jumped at the invitation of Maurizio gilyak and Monica Pisciella for #grignolinodigitour. That said, Spot on ... it starts!

When beginning a journey, short or long, within almost in another dimension, I swear, I'm not kidding! Within in symbiosis with the land that I visit.

Now I'm thinking that ... but as they are beautiful landscapes wine! In this season then, with the many shades of colors ranging from green to yellow and red ... a true wonder!

Did you know that wine landscapes of Langhe-Roero and Monferrato are candidates to become UNESCO World Heritage? Well you, and about!

The # GrignolinoDigiTour was held Sunday 17 November.

Together with friends we left the Officina Enoica Milan pointing in the direction of Rock of Rosignano Monferrato, a balcony that I recommend you visit for its stunning views.

To expect Maurizio Gily, that, immediately after the customary greetings, it was found on the height of my heels; the last time we saw each other in Gavi I had a couple stratospheric, I have not repeated that mistake this time. 😉

A walk to get to know an area is the best way to live. It 's so that it is started our tour in the land of Grignolino: a path between the 'i bric e foss’, the rolling hills of Casale Monferrato.

From time to time I lost sight of the group because of my constant stops to photograph every angle hitting my eyes.

The views of the vineyards, the characteristic views of the beautiful homes in pietra of Cantoni, sandstone typical of these places, up to the viewpoint, or better, ‘Asal Sass’, the rock on which stands the original town.

Once we found in common to expect the kind of government representatives Rosignano Monferrato, Cell and Monte San Giorgio. In addition to welcome us there explained their project to promote the area addressed in particular to digital communicators.

They could not miss a cup of coffee and the famous Krumiri Portinaro, a typical Monferrato which dates back to 1878, year in which he died Vittorio Emanuele II. He was dedicated, inspired by the typical shape of its 'handlebar mustache'.

The next stop was a visit to 'Eco-museum and its infernot located in Cella Monte, common characteristic for buildings exposed stone from the cantons.

Guess who I met them? A woman with a hat, or better, una bella ‘Monferrina’! This name originates from an ancient ballad of Monferrato whose birth seems to date back to the story of a young Piedmontese, Maria Catlina, courted by her lover with this dance.

The infernot are underground niches carved into the stone by the cantons. Situati in private homes, are they airing live without light, with climate and humidity constant. Environments, that in the history of wine-making, have found the ideal place for storing wine.

Underground architecture born of peasant wisdom, which has made today an expression of rural tradition of this area.

Arrived in time for lunch we stopped at the ‘Relais I Castagnoni‘, Dimora a vintage 1742, a religious convent time. Here we tasted the typical dishes of the Monferrato white truffle.

Maurizio gilyak, after a blind tasting in twelve samples of Grignolino, told us about the history and characteristics of this wine typical of Casale Monferrato, a wine that is still little known to most.

The meeting and listening to producers, then, completed the picture. With them, I had the opportunity to, to taste, and a better understanding of this wine as it should be.

Grignolino, a light ruby ​​colored wine, as repeatedly stressed by admin, not a rosé wine, but red wine vinification with maceration on the skins. A wine very sensitive to the territory of origin from which acquires the peculiar characteristics.

Defined by Veronelli Anarchica eat and forehead Balorda, for almost rebellious and independent personality, of Mario Soldati, as the most delicate of all the wines of Piedmont.

Lo sto bevendo ora, As I write, after I met him at the place where it was born, after talking with those who produce. I do not like too much about the wines embroider, For this reason, I will describe in a few words: ‘Grignolino, a gentle red wine’.

“You have to go to the wine without waiting for the wine to come to us "

Filiberto Lodi – Journalist

The etymology of the term Grignolino seems to date back to the medieval term 'berbexinus', a wine grape berbexine considered valuable. (Maurizio source Gily)

Rossana Gaja wine a woman, or better, the 'psicoenologa home Gaja’.

I can almost see your expression while, soffermandovi're probably already thinking about this term: 'Andcco who have invented another!’

Quiet, this definition with which Ross was presented on the evening when I met, stems from the fact that, having a degree in psychology, This applies his training in the wine world in which he lives and works.

Gay, a popular reality Piedmont wine that originated in the second half of the 1800, with the sale of wine in bulk 'Osteria's Vapo. It was Giovanni Gaja, in 1859, to start the winery in Barbaresco, in the Langhe.

Today is the son Angelo, that, along with his wife Lucy and daughters Gaia and Rossana, by continuity to the family.

I've already written and I repeat, I love the passion, people of character, those that shake the hand you are serious about, those who look at you in the eye when you talk, and whose word still has a value. Well, these are the people I like,  I'm looking for, and I want to know!

Tonight, a Bergamo, facing each other having dinner at Restaurant M1.lle Storie & Flavors, Rossana has been talked about for a long time.

I have to admit that I liked immediately. His firm handshake, its asking determined, sometimes rough but sincere, led me to want to learn more.

In these days, after we have written, I decided to bring it here, in my memories.

Hello Rossana, I spoke to you last night with a friend, I told him – out, I met a woman 'tough', a determined woman of great character, I would see well in the institutions to promote agriculture… –

Sai, I love the earth, I love to know its history, its products and its protagonists. In my own way, how can I, with the means I have, I try to live it as well as tell. Listening to that night I thought maybe, a determined woman like you, could something ...

Answer Rossana Gaja:

Hello Cynthia, I hope you are well! I am in Barbaresco, Today we are enveloped in fog and it seems to have finally come autumn.

Thank you very much for your kind words. The wine is a unique product, but the most amazing thing is his ability to create links between people, because it is tradition, family, knowledge, culture, sharing, memory ... A few products bring with them these values.

In my small, I believe that we must work to save the agriculture respecting the earth, trying to go to natural farming, environmentally, without the use of chemical.

The earth is our biggest asset!

Producing wines tied to a specific territory: 'The secret of a wine is not perfection, but the defect that leads to the terroir '.

Observe these landscapes while protecting them from the ugliness of the building and the concrete trying to be careful and more sensitive to the beauty of our country.

Teaching young people to drink well, consume wine only at meals and not on the streets or fasting.

This is a car that has already been set in motion, but much remains to be done. I am an optimist, I see the future of wine in pink! Nuria Gaja 

Guess what is your favorite wine? The red wine of character, as I like it,it. That night, we toasted with its Barbaresco DOCG 2010 (Nebbiolo), and with Sperss Langhe Nebbiolo DOC 1999, sperss, Piedmontese dialect name meaning homesickness, (94% Nebbiolo and 6 % Barbera) product in Serralunga d'Alba, in the Langhe.

Gay
Barbaresco (CN)

There are times when everything seems to go wrong, periods in which the desire to escape to get away from what he has fallen short of our expectations is of great temptation. My last few weeks have been so.

Ma eats ...? The sizzling woman, that always full of life, the one that smiles everywhere at once dispirited?! The reality is that it happens to me as it happens to everyone. The only possible solution is to react, and when you can escape ...!

But beware, problems will not flee, it would not ... the problems are like knots in the hair, if you do not dissolve, continue to multiply. The joints to which I refer, at least my, are simple evasion to that nature that relaxes me, that gives me peace, and I recharge.

I love to travel, leisurely, with my music, with my stops, but above all with an eye to changing landscapes.

It 's so you breaths resume the right time, and the energy goes back brought me back to that well-being that makes me feel the need to share my way, live and what excites me. This is my therapy ... therapy good life.

And so it is,  with the sweet sunset and with an eye to the vineyards, that ended my day in peace in the silence of nature Mocasina Calvagese, in the province of Brescia.

From time, Attilio Pasini, winemaker and owner of 'farm La Torre, He had invited me to visit his vineyards. This actually placed on the moraine hills west of Lake Garda, takes its name from an ancient Tower located in the vicinity.

A historic farmhouse that, despite the restoration in time, has maintained the original structure dating from the seventeenth century. A story of family traditions handed down from generation to generation, which now has twenty-two hectares of vineyards and olive groves.

As always happens during my meetings, exchanges of experience never fail, that's how you learn. Chatting in a sunny autumn afternoon, I strolled through the vineyards and the old cellars with vaulted ceilings in a typical structure originally the site of a former convent.

After the visit, we continued our chat in the tasting room eating roasted chestnuts accompanied by a Garda Classico DOC Rosso Superiore, Harvest 2007, the Red CUNTI.  This name comes from the appellation given in the past to Lorenzo, the founder of the farm La Torre and creator of this wine.

The blend is for the 60% Marzemino, for 30% Groppello of Mocasina, for 10% Sangiovese and Barbera. It is vinified in stainless steel and made to rest in concrete tanks. Subsequently rests in barrels and casks for at least one year. A wine of character that comes close to my tastes.

If you think that only a few days ago I was in Prepotto, on the eastern hills of Friuli, then it takes the nostalgia ...

My Friuli origin tie me to those lands, return, when the opportunity presents itself, it is always a pleasure. In this autumn then, with the colors of the vineyards so beautiful, it is even more.

It’ That's why I have not resisted when the friend Paolo Ianna asked me to join him for a Wine Trekking Experience.

You know Paul? Friends, in case you have not the pleasure, look at him in this movie where I started while explaining how to recognize a vine from the shape of its leaves.

During our walk in the vineyard, Paul spoke of viticulture referring in particular to the event just spent dedicated to the promotion of the culture of Schioppettino Prepotto.

Let's hear how it went ...

• Paul, for those who still do not know I ask, you know ... the "identity card" of Schioppettino Prepotto.

Cynthia. I answer, drawing heavily from an in-depth article on the journal Schioppettino bed of territorial culture “Tiere furlane – Friuli” released in October 2011 a firma di Maria Cristina Pugnetti, well prepared freelance journalist Friuli.

"Schioppettino, also called black Ribolla, would be part of the large family of Ribolle, tutte ben radicate in Friuli: Ribolla yellow, in friulano Ribuele, variety is the best known, mainly cultivated in the hills of the east between the provinces of Udine and Gorizia; Ribolla green Prosecco which should correspond to long; the ribuele spizade, who still identifies with the same Prosecco long as measured from the examination of DNA. Finally Ribolla black, a grape variety grown on the eastern hills, between the two provinces above named, and beyond the border, in Slovenia. Ribolla black found in the municipality of Prepotto the area where unable to give their best, through the resulting wine, known as Schioppettino or Pòcalza in Slovenian. The cluster is pyramid-shaped winged and good size. The berries are slightly oblong. The taste is quite pleasant, so as to be commonly consumed at the table. "

• What has emerged substantially in these days dedicated to the promotion of Schioppettino Prepotto?

We were able, in the two-day event Schioppettino Prepotto "ONLY FOR NATURE", to disclose the existence of an already well known enough wine, through a conference that described the life from its appearance. We were able to explain and show the "Vineyard Catalogue" made in 2005 Association of Manufacturers Schioppettino Prepotto. A vineyard that covers all the varieties of this grape variety found in the area, and then an archive from which to draw guidelines for new plants.

A guided tasting of well- 16 Schioppettino of 16 different companies Prepotto, in the glass to show a commitment to make a wine that manages to express a strong personality that emerges in each sample tasted very personal style in spite of the addresses. I would argue that those who participated it was a bit 'seduced ...

• We know that the treatments in viticulture, partly necessary, affect the work of the operators directly involved in the vineyards. But something is changing. In early 2014, in fact, regulations will come into force in safeguarding the health of growers. Paul, a te the oral.

From January 2014 entrerà in vigore the European Directive 2009/128 that rule through new parameters totally different from the past, the use of pesticides in agriculture. Through a far-sighted and intelligent strategy can transform the application of Directive (tax), a valuable opportunity for development and greater attractiveness of the assets obtained with a type of agriculture more careful.

Sustainability and compatibility are the requirements that should and must have the products to gain or regain the consumer markets more demanding. Compatibility 360 degrees: environmental, social and seeks to increase the profitability of companies.

An unexpected invitation and a promise made long ago, sono stati i due motivi che mi hanno convinta ad unirmi ai festeggiamenti della decima annata del Franciacorta Brut Blanc de Blancs dell’Azienda Agricola Gian Paolo e Giovanni Cavalleri di Erbusco, Brescia.

A cuvée obtained by assembling mostly wines of the vintage 2010, un’annata speciale dovuta ad un inverno rigido e secco, una primavera tiepida e poco piovosa, un Maggio e un Giugno contraddistinto da piogge, e infine il 6 Luglio una violenta grandinata con una perdita del circa 30 % di produzione.

Questi eventi hanno favorito la formazione di botrite (muffa nobile con effetti positivi sull’aroma del vino), che ha convinto l’azienda ad un dosaggio con una liqueur senza zucchero in una bottiglia trasparente. Chardonnay 100 % proveniente per l’85 % dalla vendemmia 2010, e per il 15 % da quella del 2009.

Al mio arrivo mi ha accolto la cara Giulia Cavalleri, una donna dolce e gentile che ho incontrato di persona per la prima volta, but not only, lei mi ha coinvolto in una festa in cui erano presenti per lo più amici e clienti storici dell’azienda.

Quando controllando una mail, mi sono resa conto che era passato ormai un anno dall’ultima volta in cui c’eravamo sentite, quasi non ci potevo credere. Vorrei fare così tante cose, forse troppe, ma il tempo mi sfugge e passa veloce…

Dopo aver visitato le cantine ho raggiunto gli ospiti nella sala degustazione. Ero circondata da dipinti e ricordi di una famiglia, i Cavalleri, le cui origini antiche sono testimoniate da testi custoditi con cura nei loro archivi.

Proprietari terrieri nella zona di Erbusco fin dal 1450, ma produttori di vino solo dal 1967, anno in cui è stata riconosciuta la DOC Franciacorta.

Guardandomi intorno mi sono resa conto che non conoscevo nessuno, intendo persone legate al mondo della comunicazione. Ero perplessa e quasi stupita della cosa, forse perché ormai sono abituata agli inviti che puntano, più che alla conoscenza, alla diffusione dei marchi.

Siamo talmente presi, da perdere di vista l’importanza della condivisione e del piacere degli incontri; si è presenti, ma nello stesso tempo si è assenti. Io stessa faccio il mea culpa, and, nonostante la mia fama di gran parlatrice, a volte cado nell’errore.

Quindi decisa, ho iniziato col rompere il ghiaccio, or better, o iniziato assaggiando… 😉

From 1968 l’azienda porta il nome di “Gian Paolo e Giovanni Cavalleri” padre e figlio, che insieme hanno collaborato nella realizzazione della nuova cantina. In 1979 le prime 6000 bottiglie di Franciacorta, then, in 1990, la fondazione del Consorzio Volontario di Franciacorta composto da produttori e presieduto dallo stesso Giovanni Cavalleri.

Con gli anni l’azienda è divenuta sempre più a conduzione familiare, grazie alla collaborazione delle figlie di Giovanni, Maria e Giulia, e dei nipoti Francesco e Diletta.

Qualcosa però negli anni è cambiato. La decisione della famiglia Cavalleri di uscire dal Consorzio con l’azienda che ha contribuito a farne la storia, ha fatto scricchiolare il noto ‘fare sistema’ della Franciacorta. Personalmente sono convinta dell’importanza del “fare rete unendo le forze”. Proprio per questo ho chiesto a Giulia il motivo di questa svolta.

Sono stata combattuta nel pubblicare o meno la sua esaustiva risposta, but then, riflettendo, ho deciso di non farlo. Anche se in parte ne ha già reso noti i motivi, non mi interessa suscitare polemiche, mi limiterò a dire che la loro sofferta uscita dal Consorzio, del quale erano soci fondatori, è avvenuta cinque anni fa a causa di una non condivisione. Chissà che le cose possano cambiare…

Look at this picture… un’onda di vigne. I seem to be still there, stops to look at a vineyard on gentle rolling hills that turned into a wave. One spectacle of nature that man proud with his care.

Now I close my eyes, and mind back in Calabria. Are in the locality Serpito, a Strongoli, in the province of Crotone.

This actually originated in the late 1800 was founded by Felice Russo, that, after working in West Virginia, and later in New York, twenty years later he returned to Italy by investing in Stroud, in the family business is now in its fourth generation.

A wave of vineyards

Strongoli, land of great history whose ancient name is Petelia.

Between the I 'and II' century A.C. when it was a Roman colony, actively participated in the Punic Wars, which saw involved Hannibal. A witness, in the vicinity of the company, you can visit the Stone Tesauro, the tomb of the Consul Marcellus died in the battle against the Carthaginians led by Hannibal.

The’Azienda Agricola Russo & Long extends on a property of 53 hectares, referred 35 cultivated with olive trees for the production of oil PDO, and 18 dedicated to the vineyard. The grape varieties grown are the Gaglioppo, the Greek Black, the Malvasia Bianca and Black, the Greek White, and the Sangiovese. 

Azienda Agricola Russo and Longo

A production well established thanks to the good teachings transmitted by his predecessors. In this regard, I am reminded of a phrase almost obvious but no longer current, Joseph Russo told me accompanying me during my visit; suo padre, Salvatore Russo, he used to tell: “If you have to spend 10, you must have at least 12 !”

Today is quite the opposite, maybe it's time to think about it ...

Gioia del Colle, dialect Sciòje, a common plateau of the Murgia I met when I went to visit to Wineries Polvanera. But not only, Here I discovered the grapes and onion pizzuta of Acquaviva delle Fonti.

As is my habit, before proceeding with the visit, I bypassed around the farm walking through the vineyard and watching the beautiful bunches of grapes.

Filippo Cassano, holder of this wine actually born in 2003, guiding me told me that the name originates from the activity of Polvanera old owners who used the farm to make coal with oak.

red onions Acquaviva delle Fonti

 In my exploration I hit a wall entirely covered with bunches of onions. A variety typical of the area of ​​the flattened shape and characteristic sweet flavor, the red onions from Acquaviva delle Fonti.

But not only, because I stopped to observe even a pergola covered with bunches of grapes, singular. A variety of table feature to toe beans, l 'uva pizzuta, I have observed that not only, but… I nibble! 😉 Il suo sapore dolce e delicato mi ha fatto sostare li per diversi minuti! 

 Once inside I have dedicated myself to listen to the story of Philip, that, in 2003, after working for years in the field of fruit, gave a twist to his life changing activities and its future by investing in this company.

A historic farmhouse in Marchesana, a district of Gioia del Colle, which now covers 25 hectares of vineyard, referred 15 cultivated with the Primitive, and the remaining with Aleatico, Aglianico, Fiano Minutolo, Falanghina and Moscato.

The mass, restored respecting the architecture of the old structure, welcomes in the underground cellar dug deep for eight yards. An environment very impressive, colors typical of karst rock and humidity constant throughout the year.

 In the tasting room, between the various samples, I focused on Primitive 17 DOC Gioia del Colle 2012; the number '17’ has been used to denote its average alcohol content. A Primitive 100% from vineyards located in Acquaviva delle Fonti, with alcohol 16,5 %.

Following, caught my particular interest is the IGT Puglia Fiano Minutolo 2012; Fiano Minutolo 100% from vineyards located in Gioia del Colle with alcohol 12%. A white grape from Puglia that I really liked the intensity of the scents. A wine with good character, che personalmente chiamerei solo ‘Minutolo’.

OGT Puglia Fiano Minutolo 2012 Polvanera

The cat and the fox say !? In un Cantuccio poi !? But who will ever ?

Let me explain ... I am referring to a mischievous cook, Mauro Elli Restaurant Chef and Patron of The Corners that, in agreement with Rocco Lettieri, organized a dinner with trap, or better, an educational dinner. I can tell you only that, sniggering among other things, that do not have, the two bontemponi have it just pulled ...

"The wine has the unique property of being able to change intensity, perfumes, aromas over the course of an evening only by changing the temperature.” Mauro Elli

Last night I attended a dinner in the company of teaching Elio Ghisalberti, Rocco Lettieri, Tree Schieppati, Roberta Schira, Giacomo Mojoli and naturally Mauro Elli. All food and wine expert communicators, at least their, I am more than familiar taste and listening, when I can shut up of course.

Rocco Lettieri introduced the evening by telling us we tasted five wines Tuscan red in the dark, five goblets with different forms, a temperature diverse, obviously matched to the cuisine of Mauro. We would have had to guess the wine, the year and the best match, by writing tasting notes for each course.

One thing I really hate to do, is to speak or write about wine in a technical. I just get bored, of course, with all due respect to those who do. Wine to me is something else, is history , territory is, is a philosophy of life. I remember that, time poco fa, a wine tasting Giorgio Grai, he asked me to tell her. My answer was: “I'll drink the wine, I leave to the experts to tell”. To be clear, Expert I am referring to those who produce; I like to hear from them how a wine.

I made this premise for you to realize how little enthusiasm I had at the beginning of dinner. When Rocco then recommended it to everyone to pay attention and speak little I said to myself: “Uh signur, that evening waiting for me!"But no! I must confess that I really enjoyed it! Because ...? A bit 'for the folklore that I do my usual causing perhaps a little, but just to know people better, and then, because Mauro brought the wine to a temperature misleading, let's say so. I warmed them with my hands, because the red wine, good one, at a temperature too low, I do not like!

But the trick was right here, to taste "the wine" completely different at temperatures. Change, and eat it changes, so much to look like a different wine. Chi ha vinto? Anyone and everyone, rather, won the Wine! A great Tuscan red, the Bold Riccardo Baracchi, vintage 2006, blend 50% cabernet sauvignon and 50 % syrah.

It 'was a very informative evening teaching… but also very tasty!

A special thanks to the cat and the fox!