Da Gianni Cogo, Giorgio Grai, a Michele Bean, Franco Dalla Rosa. No meeting is by chance ...

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 ...