Author Archives: VinoeStile

Consortium Prosecco: stop at Glyfosate, Folpet and Mancozeb

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The Assembly of Consortium Prosecco DOC, confirmed the commitment of the President Stefano Zanette to ban, for the vintage 2018, Glyphosate, Folpet and Mancozeb, removing the same principles, already this year, from the Handbook viticulture 2017.

“We planted the first nail and from here we will never go back, but the summit is ambitious, the path towards total sustainability is long, we have to plan well the subsequent moves” said President Stefano Zanette commenting the success of the ordinary assembly that approved all agenda items, even those less obvious.

The Assembly has decided to vote in favor of the elimination of Glyphosate, Mancozeb and Folpet from the wine year 2018 with an unprecedented measure will become mandatory for all producers who want to be assured of the possibility of producing Prosecco Doc.

This first concrete step toward the system certification, announced just a month ago during a press conference that provoked strong discussion, is the confirmation of the determination with which the Consortium is progressing towards sustainability. More thrust that includes not only farming practices that protect water, air and soil, but also the economic and social sustainability.

“The year ahead – explains Zanette – is the time required to enable us to adopt, with extensive involvement of the supply chain, the most suitable solutions to achieve a goal even more ambitious: a certification of sustainability for the entire name.

As I have explained to our members, this is a choice that could be called ‘social responsibility‘, which has nothing to do with the scientific assessments of competence of other bodies. The science instead there was a comfort to ensure that, even without these substances, we can make a quality wine! “.

“I am convinced – continued Zanette – that beyond the concerns expressed by some members, we will be able, once again, to demonstrate the maturity and dynamism of our name that so proves not to look only to profit but can interpret in a responsible way the expectations of consumer and residents in our territories “.

 “Now I appeal to the sense of responsibility of everyone – concluded Zanette – to successfully carry out the cultural leap that we wanted to accomplish. It ‘a difficult passage that I for first  I wanted to experience in my company so I clearly know what I would have asked you to do. “

The Consortium provides all the necessary support to the companies for better address this difficult but irreversible step.

Massimago Zurlie, bottle re-fermented Corvina

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A Sur-lie reminds us ancient vinifications styles.  When wines used to be just a little less perfect,  and imperfections were probably their greatest qualities.

Not just a fragrant and fresh wine, easy to pair, but also  an easy-going wine concept.” This sur-lie comes from my idea of playing the variety ‘native Corvina: natural, fragrant, fresh hearted. A garden wine to drink without clock.” sayd Camilla Rossi Chauvent owner of Massimago wine estate.

A new way to introduce and approach a unique territory.

VINNATUR IS BACK AGAIN!

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SOON ON SHOW AT VILLA FAVORITA (VICENZA- ITALY) ONE OF THE BIGGEST NATURAL WINE EVENTS

VinNatur keeps growing. The new Procedure Guideline, biodiversity conservation and continuous research are some of VinNatur proactive projects. The chance to take a closer look is Villa Favorita, from 8th to 10th April in Sarego (Vicenza) with 170 producers from 9 Countries

Natural wines are arguably one of the most interesting landscapes in present-day wine world. However, not all producers intend to go beyond this attractive but blurry label. On the contrary, VinNatur Association, which reunites 170 natural wine producers from nine different Countries in Europe, has made a point of honour that consumers understand what they are drinking, what “natural wine” expression guarantees when referring to VinNatur wines. This reason has led VinNatur to create the first Procedure Guideline (here) in the natural wine panorama officially certified by an external inspection body.

Angiolino Maule, President of VinNatur, explains: “We wanted to go beyond a simple self-certification. From this year, VinNatur wine consumers will drink wines which have been officially certified by external laboratories verifying that no pesticides, no herbicides, no chemical fertilizers have been used. Checks are done every year and are mandatory for each producer”. Many steps forwards have been made from 2006 when VinNatur was founded and continuous research plays a key-role. “We are already trying to get rid of copper and sulfur in the vineyards, using instead vegetable extracts that help the vine building up resistance” reveals Angiolino Maule. Along with this, VinNatur promotes biodiversity conservation, being it a very important ally for creating a balanced environment and producing wines expressing sense of place.

 Villa Favorita, one of the biggest natural wine fairs in the world, is the chance to take a closer look at VinNatur. It will host, from 8th to 10th April, from 10 a.m. to 6 p.m., 170 producers (20 more than the past edition) coming from nine different Countries: Italy, France, Spain, Portugal, Austria, Germany, Czech Republic, Slovakia and Slovenia.

46° PARALLELO MONOVARIETALE DI CASALIVA

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Natural strength – Extra virgin olive oil

The 46th parallel marks the northernmost area with an olive-growing tradition in the world – the northern Lake Garda area in Trentino – and Casaliva is its main native variety.

The northern Lake Garda area in Trentino is an outdoor recreation destination where all types of outdoor sports can be enjoyed.46° Parallelo single-varietal oil was designed for all of the sports enthusiasts who visit and experience our region. The extra virgin olive oil made by Cantina Frantoio is made based on the modern concept of heightening the integrity of each production stage to enhance the oil’s health benefits and appeal. The olives are grown in select orchards, harvested at an early stage of maturity and immediately cold extracted using a water-saving, three-phase system.

OLIVE ORCHARD AND MILL

Soil type: very shallow, medium-textured, somewhat calcareous. Altitude a.s.l.:200 – 350m. The olive variety is exclusively Casaliva. The harvesting method consist of primarily picked by hand at an early stage of maturity. In the extraction method, the olives are cold extracted using a continuous three-phase system.calcarea.

ORGANOLEPTIC CHARACTERISTICS

The colour is golden green with good clarity. The aroma has medium-intense fruity, strictly  green with distinct herbaceous notes reminiscent of rocket and artichoke and hints of green almond, as well as pine nut and green apple. The flavour initially is balanced with a delicate bitterness, it reveals a distinct spicy structure that accompanies renewed flavour sensations and finishes with an appealing mineral note.

PAIRINGS

When used in the right amount, it heightens rather than overwhelms the flavour of foods. It is delicious with local salted meat products and on sliced steak and thinly sliced raw beef.

Terre rosse, extraordinary extra virgin olive oil from Azienda Agraria Hispellum

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Umbria, east of Tuscany and west of the Marche region, produces some of the best olive oils in Italy. This region has hilly terrain and great climate for growing olives. In this landscape the Azienda Agraria Hispellum produces the extra virgin olive oil Terre Rosse.

For the agricoltural company the production of Terre Rosse is a clear expression of culture, it’s values traditions, principles, passion for the land and for its products.

The Olives are hand picked, then loaded in aired containers and brought to the mill where are stored prior to the pressing away from heat in a temperature between 14 and 20 degrees C.

The process of pressing is carefully performed within six hours from the harvest in cold conditions. The oil is then stored in stainless steel containers, in a modified environment (Nitrogen).

The Azienda Hispellum is a real “craftsmen of oil”. They distribute oil under their own brand and use only oil derived from their own olives for a guaranty of genuineness with a complete traceability.

The color is green with golden yeallow tones. The fragrance is definitely intense and penetrating with a herbal hints and reminds of artichoke. The Taste denotes a strong personality. It is an explosion of fruity flavour and spicy tones with a strong full-bodied.

This olive oil is ideal with savory foods (bruschetta, grilled meats, roasts, vegetable soup, grilled mushrooms, pasta and beans, spinach, boiled and sauteed with oil and garlic, etc. ) and dishes with a marked feeling like potatoes or leeks or onions soups.

 

Al “Podere del Viandante” Blend Olive Oil

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The farm “Al Podere del Viandante” rises near the ancient route that winds along the watersheds of the mountain of Chianti: a road of Etruscan origin connected Florence to Rome. We are in the water’s and castles valley, sheltered from woody vegetation, with little tilled zones surrounded by rich undergrowth of Mediterranean bush. This is a typical zone for the Apiculture practiced in the last centuries by the monks of “Badia Monte Scalari” yet and carried on today by the farm with natural method.

The quality product strictly kept to the tradition of these places is the Blend Olive Oil that the farm produces with methods of biological cultivation, obtained from a various mix of typical olives of the territory by using a mechanical squeezing cold process. The land prevailingly argillaceous gives persistent accents of aftertaste and intense fruity aromas and heady.

The Blend Olive Oil

Obtained by a mixture of various kind of olives, this Olive Oil has green colour with golden yellow tones.

The perfume is mildly spicy flavor profile with hints of artichoke. It is Ideal for all types of courses.

 

Miolo presents exclusive line at Prowein 2017

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The Miolo winery has prepared an exclusive launch for its participation in Prowein 2017, one of the world’s leading wine fairs, which takes place from March 19-21 in Düsseldorf, Germany.

During the event, aimed at professionals in the segment, will be presented the Seival line, created especially for the external market. The wines are already marketed in the United States and China and will be presented for the first time in Europe.

In the versions Cabernet Sauvignon, Merlot, Tannat, Pinotage, Chardonnay, Riesling and Sauvignon Blanc Seival wines have labels developed exclusively for the international line, directed to the entrants in the world of wine, because the products are light, uncomplicated and of excellent cost per benefit.

 “We are confident that Seival’s presentation at Prowein will bring excellent business to Miolo in Europe, where our products are already recognized and widely consumed. Adapting the wines to the international market is a strategic decision that considers the particularities and preferences of the consumers of other countries. This perception and identification is a result of the successful work of our export sector, which is in constant contact with consumption trends abroad, “summarizes Adriano Miolo, the group’s superintendent.

Successful in Europe, especially in France, the sparkling Miolo Cuvée Tradition will also be featured in the brand space at Prowein. The focus will be the Miolo Cuvée Tradition Brut, which in 2016 was the most popular national sparkling wine in Paris. This great achievement has given rise to an unprecedented international campaign: a lot of the sparkling wine now rests in a submerged basement in the sea of the Bretagne region of France, from where it will be removed in the second half of 2017 and marketed in a special and limited edition In Brazil and in Europe.

 

Jaume Plensa, inside his work for Ruinart

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Jaume Plensa is 2017 Ruinart’s artist. Recognisable throughout the world, his sculptures playing with the relationship between words, signs and the human body, have turned Jaume Plensa into one of the most important players of the contemporary artistic scene. For this collaboration, Jaume Plensa created a sculpture that evoke the spirit of Maison Ruinart and that of the person at its origin, dom Thierry Ruinart. Anchored in the soil like the vine, this creation is made up of universal language elements: signs, letters originating from eight different alphabets – from Arabic to Hindi, including Greek and Latin, so close to the heart of dom Thierry Ruinart.

NUSSBAUMER BY CANTINA TRAMIN IS THE ONLY WHITE WINE CONVINCING ALL ITALIAN TOP GUIDES

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2-768x512One of the oldest wineries in Alto Adige, Cantina Tramin is an example of boutique winery on its own. With 180 families taking care of about a hectare each and the focus on indigenous varieties such as Gewürztraminer, it comes as no surprise Nussbaumer Gewürztraminer 2014 has been the only Italian white wine awarded with the highest score on all the four leading Italian Wine Guides*

Established back in 1898 in Tramin, a small village far amidst the Alpes in upper Northern Italy, Cantina Tramin has become synonym with still dry Gewürztraminer. The intense work carried out on local varieties along with mountain natural inclination for high quality wine production and a new concept of wine ageing paved the way for Nussbaumer Gewürztraminer 2014 obtaining a stunning performance, therefore convincing once more Italian major guides.

Cantina Tramin has been able to maintain high profile standards over time thanks to an artisanal production which enables the winery to harvest the grapes of each vineyard at perfect maturation, when perfumes reach their highest potential. Cantina Tramin is a wine cooperative of 260 hectares total (642 acres) with an average of a little bit more than one hectare (2.50 acres) per family, thus allowing the 180 households to harvest vineyards in a single day with the benefit of perfect ripeness and outstanding aromacity. All this has gained Cantina Tramin Weinwirtschaft Award as Best Italian Cooperative with the highest score of all European co-ops.

Breezes blowing down from towering mountains onto the sloped vineyards located between 250 and 850 m a.s.l., day/night temperature excursion and different microclimates contribute to perfect ripening and aromatic expression of each variety: Pinot Grigio, Gewürztraminer, Sauvignon, Chardonnay, Pinot Noir, Lagrein and others.

From 2014 a new concept of wine ageing has been introduced for premium wines such as Nussbaumer Gewürztraminer, Unterebner Pinot Grigio and Stoan, a blend of white varieties. These wines have been allowed to take the time they need to reach maximum aromatic expression and elegance. Specifically, wines stay on lees three more months, are bottled only at the end of August and released on the market at the beginning of the following year, thus expressing in the glass the authentic essence of mountain wines.

*Gambero Rosso Vini d’Italia 2017, Espresso I Vini d’Italia 2017, I Vini di Veronelli 2017, Vitae 2017 by Associazione Italiana Sommelier. Only seven wines have performed so well; these include one white wine, Alto Adige Gewürztraminer Nussbaumer 2014 Cantina Tramin, one sparkling wine, Trento Extra Brut Riserva del Fondatore Giulio Ferrari 2005 Ferrari, and five reds, Amarone della Valpolicella Classico Monte Sant’Urbano 2012 Speri, San Leonardo 2011 Tenuta San Leonardo, Bolgheri Sassicaia 2013 Tenuta San Guido, Tignanello 2013 Marchesi Antinori, Paleo Rosso 2013 Le Macchiole.tramin-druck-1024-768x512

The Ernesto Illy Foundation

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Passion and the interest for research are  distinctive traits of illycaffè since its beginnings and have improved much more under the direction of Ernesto Illy. After his graduation in chemistry, Ernesto Illy knew how to look at coffee with the scientist’s eye in order to see the unexplored details and complexities of its study subject, and he committed  his whole life to understand them.

After his death, in 2008, The Ernesto Illy Foundation has kept alive his commitment to the scientific research and it has sponsored  important projects of partnership with universities, institutions, and bodies of excellence.

The Foundation is involved in a research project on Computational Toxicology, in collaboration with Sissa, the International School for Advanced Studies of Trieste (Scuola Internazionale Superiore di Studi Avanzati di Trieste). It participates to a network of international studies (International Coffee Genome Network), focused on a program of coffee genome sequencing.

In Ethiopia, The Ernesto Illy Foundation, illycaffè and the University of Addis Ababa have launched a project to protect the varieties of Ethiopian coffee, by taking into account the close link with the socio-environmental conditions that have allowed and improved its development. The main purpose of this initiative is to promote the protection and development of the original varieties of Arabica coffee, besides protecting on site the germplasm of some primeval varieties of coffee in the wild forests of Ethiopia.

As for training, the Foundation has promoted with a group of partners of excellence in the educational field the Master in Coffee Science and Economics.

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