A single common denominator, a bunch of grapes made up of many small spheres. The circle is closed, per lo meno questo cerchio. In Giapponese la parola cerchio è tradotta in ‘enso’, and means lighting, force, universe. It 's the time when the mind is giving free rein to creativity.

Once Upon a time, in a past time, I lived my life with the handbrake on. Revolved around itself, not take me anywhere. I did not live, or better, I survived. Autoconvincevo accept a life that I have the good fortune to live, it was a challenge to myself. But now I wonder – but why should we do it?! –

Life is real only if it is lived. The moment you understand, pian piano lasci andare il freno a mano, and everything changes… Change to the point that you can no longer live the life of the first. That's the only problem. And then run, you know, seek, but finally alive. And so it happens that as you continue to live what you have not lived, and to know what you have not known, meet people who advise you, and when you feel the need to talk.

"No meeting is a chance ... I am beginning to think and believe strongly that it is so, and this thought makes life more fun and meaningful. If you look back to your past life, you can see that every person you met, every single person, has contributed in its own way to let you be who you are today. Kay Pollak”

Ricordo ancora quando incontrai Giorgio Grai su consiglio del viticoltore Gianni Cogo. Quando mi chiese il motivo della mia visita, gli risposi che non lo sapevo, or better, ero li per capirlo. Thanks to him, despite the positions taken by some’ harsh, I came across a wine-del Collio Friulano, Michele Bean. Incuriosita da alcune sue affermazioni legate a Grai, gli chiesi di incontrarci.

Michele è un giovane enotecnico della terra del Collio. Harsh but true, passionate and true belief for the land, think like me, that il vino sia fatto da persone. Uno di quegli uomini che i più definiscono ruvidi, con cui io amo confrontarmi. Ci siamo trovati in una piazza di Treviso.

Michele Bean ha iniziato la sua attività nei Colli Orientali del Friuli, seguendo ogni fase della viticoltura, as it should be for those who really want to understand, imparare e migliorare. After working in the USA, in 2003 he returned to Italy. Now he is a consultant to companies in Sicily, in Toscana e in Friuli. But not only, since it is experimenting with new realities and new varieties in Serbia.

“I like to have something to do with inspiring people, who do not necessarily want to live on the tracks. The wine gives you a chance to become a better person, do you know if you capture the essence. It is not the product itself ... is something that goes far beyond. It’ the flicker that you see in your eyes when you taste the good things to others. And 'the broken voice of a manufacturer "true",  quando ti parla della sua esperienza di vita e del suo percorso. They are proactive, fair, elastic springs but for nothing, Visionary, but continues to grow ... Michele Bean "

Mi consigliò di conoscere un uomo in cui riponeva profonda stima e rispetto, Franco Dalla Rosa.  Mi these: “He formed me. A good part of my knowledge base is his. "  Ho seguito il consiglio.

Franco Dalla Rosa, uno di quegli uomini che quando ti stringono la mano lo fanno sul serio. Un uomo semplice dal volto buono e dalla lunga esperienza. In una vecchia Osteria di Treviso mi ha raccontato brevemente il suo percorso di vita. Nato ad Asolo da una famiglia contadina. Suo padre, I described it with great words of admiration, è colui che gli ha trasmesso quell’amore per la terra che lo ha portato verso il settore dell’enologia. After studying in Conegliano has undertaken its way into the world of wine, working first in the Cantina sociale di Asolo, then continue in the Company Cà Ronesca Dolegna del Collio. Here he met a young enthusiast who began to take its first steps in viticulture, Michele Bean.

In the afternoon we spent together was discussed traditions, of wine culture, and abused and improper terms such as "bubbles" and "prosecchino" that, without diminishing the wine culture, favoriscono le produzioni industriali legate alla quantità e non alla qualità.

Franco is back to perform his work as a winemaker in Asolo, because the roots have called, because this man is an integral part of this land. It has a project: retrieve a red grape nearly extinct in which he believes. But that's another story ...

I never knew my grandfather Emilio, but he gave me were great things…

Friulian man of passion, great entrepreneurial spirit rooted in the traditions, but with an eye toward innovation. A disease carried him off early. I have left him in addition to the estimated earned with tales of his adventures, my middle name, Emilia. He was born in Cormons in the province of Gorizia.  When recently I was presented the opportunity for a short break them I said to myself: "But what better opportunity for a return to basics…"I think it is good to everyone occasionally pausing to think, to reflect. You may be citizens of the world, but I am convinced that its ties with the country of origin is indissoluble.  Anyone who thinks he can do without is a dreamer.

The torniamo of CormonsPensai tra ... me and me, "Far 400 km, and I like to travel ... "And, in fact, men who do not say I had arrived at their destination. Upon my arrival I was welcomed by the pleasant surroundings of the hills of Collio ingentilendo the landscape gave an air of romance to the whole context of the past.  I walked to the place where I was staying, "La Subida",  and I was not at all rejected.

The place was surrounded by a lush green, between plants of rosemary and lavender bouquets tied artfully arranged and everywhere. I began my usual exploration, pausing my gaze to a large enclosure in which a group of trotting horses.  I love these animals from the look noble and proud, and I wanted to give them a bit 'of my time. Lost in my thoughts I called myself to my duties as host, and returned to the base.

I immediately had the pleasure of meeting the hosts, Trace, looking man frank and firm and sweet wife Loredana. But they were less children. In particular, Tanja reminded me of a damsel in Provence, With wide-eyed and soft clothes, always smiling and willing to talk. Then I met Michael, great collaborator whose warmth and kindness distinguished him from the start. And as usually happens, chatter and laughter in a serious conversation and the other did not fail. But suddenly it was mentioned a vinegar ... and my curiosity is sparked.

Acetaia say, "Oh God has also given vinegar",  Well it is a very interesting and not respected. And I, in spite of my Roman friends that challenge me, I love to put drops on oysters. Seeing is believing! Do you think that Italy is the first producer in the world with vinegar, and this suggests it should be further enhanced. Raise awareness of the many uses and destinations can be attributed to him would give due credit.

Did you know that you great sprayed on vegetable soups, the omelettes, the fat fish, about strawberries ... but not only, just a little 'dilution is an excellent remedy to gargle for sore throat. And not only, think a cube soaked in vinegar chewed slowly stops the hiccups and reduces seasickness. Efficace per calmare una scottatura superficiale o per neutralizzare una puntura d’insetto… e molto di più. (Fonti di joske Sirk).

But back to my visit ... I had the pleasure of having as a guide Josko Sirk, oste come lui loved definirsi,  nonché l’artefice di questo sogno e progetto in continua evoluzione. We began our walk through my usual stream of questions ... as if to find some kind of hidden secret of life. I wonder if my curiosity will be satisfied ever. We walked to a trail that would lead us to our protagonist, the Acetaia. In during our walk, Josko behind my insistence, told me about his family arrived from Slovenia in difficult times. After having devoted himself to the cultivation of the earth and then the activity at the inn, the failed father made him responsible choices.

Over the years to come with his wife Loredana, riuscì a concretizzare il sogno della sua vita: create a heart of green residential oasis of peace and relaxation, "The climb". And knowing there does not seem to ask the meaning of the name ... Well, built upon a sixteenth-century church in the country, Church of Christ of Subida which in turn owes its origin to a miracle which occurred in 1597.

But his life was evolving, and another project was for years more and more emerging: “La Foresta dell'Acetaia"For the noble vinegar production of the best grapes of the Collio, niche product for those who can understand it, unfortunately ill-treated by the lack of information attributed. Completely made of wood, the Vinegar was in perfect harmony with the surrounding environment. The star was white grapes from native grapes, from the adjacent vineyard. In my entry I showed a magical setting for those who love the environment. Stepped barrels and barrels arranged methodically, intended to facilitate the various processing stages. No presence of machines, everything followed a natural cycle. I did try the scent of his creatures, recommending not to swallow. I inebriai in intense and hard head from which I wanted to try the flavor slightly wetting the lips ... I must say pleasantly satisfied.

Josko mi these: "One of my gripe is how to make vinegar once , with the best grapes of the Collio ".   For someone like me who love the tradition to listen to these words was true poetry. With five producers united in friendship and passion he has finally finished off a project to raise awareness of the vinegar with its customs and its history: the Friends acids.

While it is true, with’ it is true, that a large wine is made’ by a large grape, this great grape I make my big vinegar. It takes me a few years, and in this time I have to take care of him and cuddle him like a baby in swaddling clothes.

  Josko Sirk