Wine is a family matter sometimes, a very good Falanghina (Il vino è questione di famiglia e la Falanghina di Capolino Perlingieri la rappresenta al meglio)

(ENG version   —   segue versione ITA)

The notorious wine guide of “Gambero” in the 1989 cited the winery “Volla” along with a few of the area of Benevento in Campania region (southern Italy). Volla was, in fact, the name of the company then managed by Mrs. Teresa. During the analysis of different vintages, the authors of the guide had to explain the lack of a couple of them. Unfortunately, one of the vintages of that period was missing because of health problems that hit Ms. Teresa preventing her from dealing with the work in the cellar. So, at this point they added a note “we hope that the youngest daughter, the lovely Alexia, will work at the winery in future”.

wine guide from the 1989

wine guide from the 1989

They were right!
Alexia at that time was only 16 years old, she helped her mother but probably for fun. Then she graduated in Economics, she moved to Milan until she realizes she wanted something else. Back to Benevento in 2007 her adventure with wine began with a new company named “Capolino Perlingieri”: 32 acres for about 20,000 bottles.

I like to give an introspective  and human touch to the choices that revolve around a bottle. This is what I like to tell friends when I bring a wine at the table.

But which wine? I’ve tried all the wines they produce, 3 white and 2 red, the rosé unfortunately is no longer in production. I was pleasantly satisfied but I have to begin with “Falanghina”, one of the most representative white wines of the area.

Falanghina is also the first wine I drank guided by Alexia. It’s called “Preta”, vintage, 2013, and is pure (Falanghina grape 100%).

The nose is intense with hints of yellow fruit and very mineral. It seemed young to drink. Maybe in a year or 2 will be even better.
The confirmation comes in the mouth,very pleasant, with well-balanced acidity which, in fact, makes me realize how the wine can stay a little more in the bottle.

the line

the line

I’m not mistaken, I have also had the fortune to try another vintage the 2009! Excellent: full, fruity aromas mixed to candied fruit and in the mouth is full and intense, something you would not always expect from a Falanghina especially after a few years and it is for this reason why I am impressed by this wine.

 

(versione ITA)
La guida vini del Gambero negli anni 80 aveva indovinato, puntava sulla piccola Alexia che oggi dirige la Capolino Perlingieri con dei vini di nicchia ma tutti da scoprire.

la guida del gambero del 1989

la guida del gambero del 1989

In particolare la Falanghina, vino tipico di questa zona (provincia di Benevento in campania) riesce a dare il meglio anche dopo diversi anni.
Oppure scarica il PDF qui: capolino perlingieri- pdf da wlog

X edizione del Salone del Gusto e Terra Madre – evento di enogastronomia biennale internazionale (In italian)

Questo è l’ “Anno internazionale dell’Agricoltura Familiare” dichiarato dalle Nazioni Unite.

Questa è la decima edizione di un evento che celebra il cibo di tutto il mondo e l’agricoltura familiare innanzitutto.

Si svolge a Torino presso Lingotto Fiere: dal 23 al 27 Ottobre siamo “Tutti a bordo dell’arca del gusto”.

title

title

Numerosi gli stand disponibili al pubblico per capire di più e meglio sull’artigianalità dell’enogastronomia: la forza dell’Italia e l’antidoto alla crisi causata da una globalizzazione troppo spinta. Espositori, Presidi Slow Food (cioè aziende selezionate da un garante della qualità, Slow Food, protagonista dell’evento), comunità da tutto il mondo.

Il salone si allarga e si espande in tutto il Piemonte: diversi i ristoranti che in quelle sere offriranno menù dedicati con gli “APPUNTAMENTI A TAVOLA” non solo a Torino Città.

Infiniti i LABORATORI dedicati alla cucina, alle degustazioni di vino, alle birre, ai rum, al sigaro e così via, inclusi i sapori internazionali; una sezione speciale FUCINA PIZZA&PANE simboli di una cucina semplice ma di eccellenza e prestigio internazionale. Non manca lo spazio per il cocktail nella sezione MIXOLOGY.

copertina

copertina

La novità è LA SCUOLA DI CUCINA, con coinvolgimento diretto dei partecipanti.

E tanto altro ancora consultabile sul sito dell’evento (QUI) inclusi gli intrattenimenti serali; Gli eventi sono differenziati: per amanti, per esperti, per famiglie e bambini, per appassionati di cucina o vino e i più golosi.

 

Si torna, finalmente, alla terra e lo si fa con gusto, non solo quello italiano: tipicità non significa chiusura, eccesso di globalizzazione e ritorno alla territorialità non significa mancanza di scambio ma esaltazione delle differenze, perché qui troverete Francia, Inghilterra, Belgio, Etiopia, Cina, Indonesia, Australia e Nuova Zelanda, Caraibi, Canada, la mia amata California e tanti altri paesi ancora insieme a tutte le regioni italiane con le proprie specialità!

Ancora una volta ci metterò i piedi e il naso e le orecchie e il gusto e vi racconterò come meglio riuscirò a fare, seguitemi in quei giorni (23-27 Ottobre 2014) anche sui social.

 

 

Architecture and wine (L’architettura si ispira al vino)

(ENG version   —   segue verisione ITA)

Wine is popular not only for its taste but for its charm too. The exchange between art, architecture and wine is very common. Business cards made with cork layers, wooden boxes that become paintings to hang on the wall, wooden pallets that become stairs for apartments, original ideas are endless.

nice idea

nice ideas

Travelling around, I have tried to gather some examples of pieces and furniture inspired to wine. For example, the German B&B in barrels: in short, near the Black Forest you can sleep in these huge renovated barrels, containing 2 beds with views over the surrounding vineyards.

sleep in a wine barrel

sleep in a wine barrel

But there are plenty of examples: a chair made of corks tied together, available in the cellar of Franz Haas in Alto Adige region (north-east of Italy), a winery well-known for its wonderful wines.

Then there’s the company Majolini in Franciacorta area (north-west of Italy and famous for its prestigious sparkling wines) with an effective communication focused on art: they have original ideas, for example I remember very nice wooden box decorated with a collage of several pieces of different woods, each with a different color. Those boxes are realized in a limited edition: 199 units, each recognizable only by one piece chosen between the all and therefore unique. They collaborate with the artist Luciano Molinari.

Yet, a Russian friend of mine showed me a chest of long and narrow drawers: each contains a lying bottle, and by the way, wood is a natural insulator.

wooden boxes at majolini winery in franciacorta

wooden boxes at majolini winery in franciacorta

Moreover, I wrote recently about the Italian company habiMat (interior design) for the creation of an object that is gaining a great success: “Robo”, a mini table of 3 feet to be opened if necessary becoming a bottle holder: the designer is Piccinelli, the project leader is Dayana Venturiello, a young architect who is bringing creativity and taste to the group. /read the old article here)

There are, in addition, the cellars built right into the hill become one with the land. Among these, the new winery “Antinori in Chianti Classico”: all around the vines have been planted to cover the entire building. (see here).

There are those who use the wooden boxes as small tables or the entire barrels as bar table leaning on a round glass plate; someone cuts them and uses them as plant container. I use the one-bottle-wooden-box as bread basket or to keep documents; yet a barrel, properly cleaned and restored, has become a wine cellar with 4 layers and 2 doors to open and access, as well as and the wheels to move it.

And do not even need to be an architect, online you can find several companies that make pieces inspired to wine, such as stools in the shape of giant corks!

 

robo to contain wines

“Robo” contains wine bottles

(versione ITA)

Il vino ispira per il suo fascino e l’eleganza che trasmette. Così arte e architettura inventano nuovi pezzi su questo tema: dalle sedie fatte di tappi di sughero, alle cantine incastonate nelle colline, a mobili ricavati dalle barrique.

Di esempi ce ne sono tanti.

Leggili tutti qui: http://www.wineverse.it/blog/arte-architettura-si-ispirano-vino/

Oppure scarica il PDF qui: arte e rchitettura+vino -pdf da wlog

Another great italian sparkling wine (Il Franciacorta pensato per i giovani de I Fratelli Berlucchi)

(ENG version   —   segue versione ITA)

The addictive music you can listen to connecting to ‘Fratelli Berlucchi winery’ website can only carry in a unique and fascinating world. the one of the bubbles (listen to it here).

the bottle

the bottle

Just as happens in France with the term “Champagne” that identifies a product, a territory, a method today, “Franciacorta” is synonymous with sparkling wine in Italy thanks to the great work of the Consorzio too, which defend and support the territory as well as the brand. A great team effort, that I have rarely seen in other Italian regions, is the key to their success along with the quality of their products, of course!

The Consorzio began in the 1990 with only 29 producers of wine, now there are nearly 200 members, including growers, wine producers, bottlers.

For the third consecutive year, Franciacorta is the official wine of the fashion weeks in Milan with elegance and charm.
Although sparkling wines are the most prestigious and renowned throughout the world, in Franciacorta some red and white wines are also produced, I’ll write also about them one day.

company logo

company logo

Among the others, one of the companies that make great this land is ‘Fratelli Berlucchi’, and recently I have tasted their “Brut 25″, the last born. 25 as the months the grapes take to become a bubbling liquid! It is Chardonnay 85% and Pinot Blanc for the remaining part. A simple wine, not too complex but pretty pleasant, fragrant and flavor; I liked the freshness and its balance. I find it great for a light aperitif, summer time and more. It seems they wanted to create something to be appreciated by youngs, an immediate wine.

 

 

(versione ITA)

Perché “Il tutto è più della somma delle sue parti” come recita il sito dell’azienda Fratelli Berlucchi all’apertura!

Un Franciacorta di ottima qualità per tutti anche se pensato per i giovani…

Leggi l’intero articolo qui: http://www.wineverse.it/blog/vino-pensato-per-i-giovani-dei-fratelli-berlucchi-brut-25/

Oppure scarica il PDF qui: fratelli berlucchi brut 25- pdf da wlog

Organic wines and the experience of the italian producer Roberto Ceraudo (Vini biologici e l’esperienza del calabrese Ceraudo dopo 26 anni)

(ENG version   —   segue versione ITA)
The success of organic wines is undisputed in the world and in my “beautiful country”: Italy. Whether it’s a trend or a better care in what we eat or both, is difficult to determine.

The attention, for organic wine is evident under different points of view. First of all, there is a growing number of initiatives and showcases intended for Bio, not least the pavilion “Vinitalybio” opened for the first time at Vinitaly in April 2014, for example. Not only, even politicians, in Italy, are destinating funds to this field.

bio at vinitaly 14

bio at vinitaly 14

Organic means “natural” we could state meaning maximum respect for nature and its cycles according to the rules already identified at European level already. These regulations govern both the grape farming in the vineyard and the wine-making systems in the cellar.

A few examples:

  • YES to crop rotation and the preservation of woods and ponds in order to preserve the natural mechanism that prevents, in some cases, damages which then would require the use of chemicals; moreover, there also are natural methods to prevent some specific diseases.
  • NO to GMO or to synthetic chemicals (fertilizers or herbicides, fungicides or insecticides, pesticides in general).

Everything is done under the strict control of the authorities required to verify any accidental contamination too. Another issue is the Sulfites content, allowed in a quantity lower and lower than traditional production.

An important choice, therefore, that requires to producers about 3 years of work (at least) for the so-called “conversion”

Skeptics should make a further reflection this year, with this difficult vintage, the 2014; This is because I have already read about the “revenge of the organic”. The Attention to nature and its cycles-in general, for everyone- seems to have been the only way to salvation. The producers of organic wines -according to some- seem to be more accustomed to the unexpected, as if the plant was more in balance with nature, and probably will result if not extraordinary, at least satisfactory in many cases, we’ll see. In any case, it would be a rematch with a double value when you consider the tortuosity of the road traveled before it was made ​​possible for italian producers, the use, on the label of the term “organic wine” and the European logo.

At this point, what is missing is a strategy to make italian organic wines well recognize  abroad.

So, now, what is the experience of the Italian producers and, in particular, of Roberto Ceraudo, known winemaker in Calabria region (southern Italy, in other words “the toe of the boot”)? (read some articles on Ceraudo here).

Roberto Ceraudo, started with organic production more or less in 1988 with excellent results right from the beginning until his company was considered a “pilot company” at regional level.

roberto ceraudo

roberto ceraudo

Everything happens as a result of an accident because of which Robert was hit just while he was carrying out a chemical treatment in the vineyard. Risking serious damage on his skin, he realized how these substances could damage the vineyards too. Nothing more “simple” but effective.

Today, the company covers an area of ​​60/70 hectares of vineyards (not to mention the olive groves) and is surrounded by approximately 3000 hectars which are not grown at all so, he does not suffers any contamination. “The philosophy of the organic production is prevention to avoid the care, that’s what distinguishes it from traditional systems and it is probably what has allowed -even in this hard vintage (2014)- to obtain quite good results” this is what Roberto has answered when I asked an opinion about the results of this last harvest that seems to have been smooth in that area.

 

(versione ITA)

I vini biologici hanno un successo crescente sia in Italia sia all’estero. Che sia un trend (non credo passeggero) o una maggiore attenzione a ciò che si mangia, magari allarmati da alcune notizie a volte veritiere altre un po’ gonfiate, è difficile dirlo. Ma può essere utile iniziare ad avere qualche elemento in più, anche attraverso l’aiuto di un produttore, Roberto Ceraudo, che lo fa da 26 anni.

 

Leggi l’intero articolo qui: http://www.wineverse.it/blog/i-vini-biologici-lesperienza-produttore-calabrese-roberto-ceraudo/

 

Oppure scarica il PDF qui: vini biologici e ceraudo- pdf da wlog

The italian underground cellars recognized by Unesco (Il primo spumante italiano e le cantine sotterranee patrimonio Unesco)

(ENG version   —   segue versione ITA)

Gancia is the first Italian sparkling wine, since 1850, thanks to Carlo Gancia who, secretly worked in France to learn the production techniques of Champagne and repeated them in Piedmont, and more precisely in Canelli town (Asti district) . Here they used to work already with the Moscato variety (already used as a basis for Vermouth, another notorious alcoholic drink) which seemed to be perfect for spakling wine too thanks to its sweet aroma, that, at the time, was most appreciated.

underground cellars

underground cellars

Then, there were not restrictionsimposed by French about the terminology yet, so you could use, also outside the area of Champagne, the term “Champagne” to identify sparkling wines, as well as “Champenoise” (second fermentation in bottle, the classic method) and “Charmat” (second fermentation in big tanks) to identify methods of production. After many experiments on what, at the beginning, was called “Italian Champagne” Gancia was able to have success both in Italy and abroad until he felt the need to identify his product using italian terms.

So in 1865 he launched the first true “Italian sparkling wine”, in all senses since before 1861 Italy was not even an united nation. The numbers increased year by year and the company has transformed itself from artisanal one into an industry but preserving their own roots and expanding the range to meet the needs of different ages.

historic labels

historic labels

A stretch of wine history which is currently feasible accessing to the underground cellars. The historic cellars, in fact, have been carved out of the rock for miles and then used for experiments, refining, manufacturing in general. A tour that lets you immerse yourself in the past thanks to a path that includes historical documents and underpasses useful not only to better understand the company but the culture of those times and the art of farming then.

They are known as “Underground Cathedrals” in Canelli town that from June 2014 are included in the UNESCO Heritage, a symbol of pride and excellent result of commitment and hard work.

 

 

(versione ITA)

Canelli e le cantine sotterranee sono oggi Patrimonio dell’UNESCO. Ed è qui che nasceva, nel 1850 il primo spumante italiano grazie alla famiglia Gancia che offre un tour in queste suggestive cantine, lunghe kilometri.

Canneli and its cellars are Unesco

Canneli and its cellars are Unesco

Leggi l’intero articolo qui: http://www.wineverse.it/blog/cantine-sotterranee-patrimonio-dellunesco/

oppure scarica il PDF qui:gancia – pdf da wlog

The “dark” version of the Wine Museum of Paris (Tour al museo del vino di Parigi… al buio!)

(ENG version   —   segue versione ITA)

It is the only wine museum in Paris, if you want to visit others, in France, you should reach Bordeaux.

I hope to visit some there too as soon as possible but it is unlikely I will relive the experience of the visit to a museum in the dark! The managers, in fact, that afternoon, told me it was the first time in which the whole neighborhood remained dark suddenly. But please find more details below to get where I was.

the dining room

the dining room

The wine museum in Paris is located below the street level and exactly in the caves created between the thirteenth and eighteenth century when it was digging to retrieve the stone necessary for the construction of the city of Paris just above.

Between the sixteenth and seventeenth century these caves were anyway used to store wine which had quite a reputation already. But the Italians have a role in this: the caves were used by the convent founded in Passy in the XIII century by St. Francesco of Paola (Paola is a town in Calabria region, southern Italy); the convent was surrounded by orchards and vineyards. In fact, it was common at that time, to find vineyards in the city. The vineyards within the city were explanted due to zoning requirements but one is still there: “Clos Montmartre”, just behind the Basilica.

The museum is housed in these caves with a trail of suggestion that the French are good to promote. There also is a source of water in its interior.

Well, perhaps now you can get better what I mean: when you start the tour at the wine museum of Paris, you get an audio-guide supplied with the torch… just for emergency. And my case became a sort of emergency! All the lights turned off while I was in the cave. I was with a few visitors, we could not do anything, we stopped, we were silent and we were… waiting for light! We did not wait very long fortunately so no panic, just fun.

some old tools

some old tools

The museum is a symbol in my opinion, to visit for the location or -maybe- for super-fans who can find old tools, corkscrew and some old piece of history about consumption and so on.

What is also interesting is the wine tasting held in a more modern part of the museum but same style: you can choose a red or a white paired to fine french cheeses. In this fascinating Dining room it is also possible to have lunch, they also organize some monthly events generally.

Furthermore the rooms are available for private or corporate events after 6 PM, when the museum is closed to the public.

 

 

(versione ITA)

Il Museo di Parigi è un luogo suggestivo che si trova nella città sotterranea dove un tempo i monaci conservavano il vino. Si tratta delle cave createsi per recuperare la pietra che servì a costruire la città di Parigi. Trovarsi in grotte al buio a causa di un black out nel quartiere è un’altra storia.

tasting

tasting

Leggi l’intero articolo qui: http://www.wineverse.it/blog/museo-vino-parigi-buio/

Oppure scarica il PDF qui: museo paris – pdf da wlog

In attesa del Congresso Nazionale AIS (in italian)

E’ ancora il prisma, mitizzato grazie alla famosa copertina dei Pink Floyd per “The dark side of the moon”, simbolo della magia. Stavolta però attraversa un bicchiere, o meglio un calice.

Siamo alla 48ma edizione del Congresso Nazionale dell’AIS (Associazione Italiana Sommelier) che si terrà a Torino dal 22 al 24 Novembre (2014).

“Wine To Magic” recita la copertina che avvia ad un programma veramente interessante con appuntamenti unici, eleganti presentazioni, anterprime e degustazioni verticali (degustazioni di uno stesso vino ma di annate diverse) e non.

In trepida attesa, seguitemi a fine novembre per saperne di più.

A presto

Per maggiori info, clicca qui: http://www.congressoaistorino2014.it/programma/ 

My night harvest (Vendemmia notturna con Nicola Venditti)

(ENG version   —   segue versione ITA)
There may be several stages to discover a winery and its style. The first is clearly the tasting of its wines, the main element of course, but it’s not enough.

It is important to discover the production areas, to see the vineyards and talk to people who work them. If you then get the chance to really know the producer-and not with the only through a handshake- then you can understand more because you can read all the information not included on the label!

nicola venditti

nicola venditti

That’s what I try to do with my tours, my interviews and so on and last weekend I have been lucky to fully realize it with Nicola Venditti at his “Antica Masseria Venditti” in Benevento area in Campania region (south of Italy) where he produces about  65.000 bottles. Among his main wines: “Falanghina”, typical white of this area, the red “Barbera of Sannio area” different from the “Barbera” variety produced in Piedmont and “Aglianico”.

Nicola has organized its night harvest, the eighth edition, for a few people to manage it better.

The attention to detail, the hospitality of Nicola and his family, represent a few simple concepts. The usual passion and dedication. Trivial but fundamental, but not the ones declared on posters and websites by many wineries nowadays, I mean the real and proven ones.

We are less than 20 and we are greeted outside the farm for a presentation of the event and a tasting of a new line named “Assenza”, wine without sulfites. I was impressed, you can find online the several awards they got but today I want to tell you something behind the scenes.

nicola venditti

nicola venditti

The evening continues with an excellent dinner combined with different wines as well as an excellent oil. All the wines are truly good, clean, rich, with fine bouquet and full palate! My favorite ones were probably the whites and in particular the Blend named “Bacalàt” with its incredible complexity, the acidity typical of the “Falanghina” grape is softened by the other two grapes. And then the white “Assenza” (made of Falanghina grape which lives of its own personality! Its aromas varies glass by glass. We go on with “Game of the grape” after dinner. We have to play with dices and answer questions about wine and Venditti winery, brilliant! The prizes? The numbered bottles obtained from the harvest of the previous night harvest: 140 bottles  that Nicola has packaged with old bags and equipped with a mini brochure containing the thoughts of the participants of the previous edition. The evening is over since we are going to wake up at 4.00 AM for the night harvest! And so it was: before 5.00 we are in the vineyard. Nicola turns the spotlight and we all -already armed with gloves, scissors, aprons and bandanas- are followed by the attentive staff of Nicola.

We picked white first and red then and we observed how they begin the process of each one in the cellar.

Around 7 AM we are ready for breakfast but the “farmer” one: prosciutto, cheeses, salads and wines of course, no pastry, no coffee! At this point Nicola gives us paper to leave our impressions.

Everything is perfect, everything has a logic, professionalism leaves space to fun, the game becomes instructive. But Nicola is not alone, there are his wife ‘Donna Lorenza’ a wonderful chef and an artist who realized the wine labels. And then his gays Andrea and Serena, thanks everybody for this wonderful experience.

breakfast

breakfast

(versione ITA)

Ci possono essere diversi step di conoscenza di una cantina, di un produttore. Il primo è chiaramente la degustazione dei suoi vini, l’elemento principale “sine qua non” chiaramente, ma non basta.

È importante scoprire il luoghi di produzione, le vigne e la cantina e naturalmente le persone. Se poi hai modo di conoscere, veramente, il produttore -e non con la sola stretta di mano- allora puoi capirci di più perché puoi leggere tutte le informazioni che l’etichetta non può contenere ma in molti casi sono le più importanti.

the bottles of the previous edition

the bottles of the previous edition

È ciò che cerco di fare con i miei tour, le mie visite, le interviste, le intrusioni e questo week end ho avuto la fortuna di realizzarlo appieno con Nicola Venditti presso la sua “Antica Masseria Venditti” a Castelvenere in provincia di Benevento: 11 ettari di proprietà, 65000 bottiglie in totale. Tra i vini principali: Falanghina, tipico bianco della zona, la Barbera del Sannio da non confondere -evidentemente- con quella piemontese, l’Aglianico.

Nicola ha organizzato la sua vendemmia notturna, l’ottava edizione di “Raccolta e Racconti di Vino notturno da Venditti” a numero chiuso per gestirlo al meglio.

La cura dei dettagli, l’accoglienza di Nicola e della sua famiglia, la completezza dell’evento -dall’arrivo al sabato sera fino al saluto della domenica mattina successiva- trasudano pochi semplici concetti. Parlo dei soliti, d’altra parte: passione e dedizione. Banali, potrebbe dire qualcuno, però fondamentali, ma io non mi riferisco a quelli urlati su locandine e siti internet ormai da molte cantine, intendo quelli veri, quelli dimostrati appunto.

Siamo in meno di 20 e siamo accolti all’esterno della Masseria per una presentazione dell’evento ed una degustazione di una novità: la sua ultima linea “Assenza” di cui avevo letto tanto ma che non avevo ancora provato e mi hanno colpito molto. Si tratta di vini senza solfiti aggiunti. I premi non a caso sono arrivati numerosi ma quelli li trovate sulle guide. Oggi vorrei raccontarvi qualcosa del dietro le quinte.

grape game

grape game

La serata continua con un’ottima cena in abbinamento ai vini dell’azienda nonché un ottimo olio. Tutti molto buoni, davvero: vini di territorio, puliti, ricchi con ottimi bouquet e palati pieni! I miei preferiti sono stati probabilmente i bianchi ed in particolare il Blend “Bacalàt”: la Falaghina mista a Grieco e Cerretto acquisisce una complessità incredibile e un’aromaticità ulteriore, l’acidità tipica della Falanghina sostiene il vino ma viene ammorbidita dalle altre 2 uve. E poi c’è “Assenza” (di Falanghina) che vive di… personalità propria: un’aromaticità che varia ad ogni bicchiere, intensa, diversa; non caso lo scelgo come pedina per il “Gioco dell’uva” che segue la cena. Siamo divisi in squadre per accaparrarci la bottiglia numero 1 della vendemmia notturna dell’anno precedente. Si tratta sostanzialmente del gioco dell’oca tutto reinventato da Nicola: i dadi giganti con chicchi d’uva al posto dei pallini neri, un funzionamento simile al “gioco dell’oca” con i “resta fermo, rilancia etc” e domande incentrate sulla sua azienda e i suoi vini, geniale! I premi? Le bottiglie numerate ottenute dalla vendemmia notturna dell’anno scorso: 140 bottiglie Nicola ha confezionato con sacchetti di iuta originale cucite con filo rosso o giallo (in base al vino –rosso o bianco- contenente) e corredato con una mini brochure contenente i pensieri dei partecipanti dell’edizione precedente, capirò a seguito a quali pensieri si riferisce.

È mezzanotte e decidiamo che la serata è finita dato che abbiamo sveglia alle 4,00 per la vendemmia notturna! E così è stato: prima delle 5,00 eravamo in vigna. Nicola, da rito, accende i riflettori e tutti noi già armati di guanti, forbici, grembiuli e bandane siamo seguiti dai collaboratori attenti di Nicola. Iniziamo con le uve bianche e dopo averle portate in cantina per vedere con i nostri occhi come viene avviata la produzione procediamo con le uve rosse e, ancora una volta, avviamo insieme il procedimento. L’entusiasmo è notevole, non mancano battute e osservazioni sulle uve che hanno sofferto di più in questa annata difficile, forse l’Aglianico? Siamo in un vigneto didattico, le somme Nicola le tirerà nei prossimi giorni.

in cantina

in cantina

Intorno alle 7,00 siamo pronti con la colazione ma quella “del contadino” e si parte così con salumi, formaggi, insalate e gli immancabili vini. A questo punto Nicola ci fornisce di carta intestata per lasciare le nostre impressioni mentre a turno leggiamo quelle degli anni precedenti.

Tutto è curato nel dettaglio, tutto ha un filo, la professionalità lascia spazio al divertimento, il gioco diventa istruttivo. Ma Nicola non è solo, ci sono la moglie Donna Lorenza che oltre ad essere chef, è un’artista  e non a caso autrice delle etichette dei vini. E poi i figli Andrea e Serena che -d’altra parte- fanno parte, anche loro, del nome dei nuovi vini insieme ai genitori (Andrea SSerena Enza Nicola ZA: la fine di del nome Lorenza).

A game to learn about white wines (La caccia al vino intruso di Oppida Aminea)

(ENG version   —   segue versione ITA)

A game to find the intruder wine: such a fun and challenging idea. This is the annual meeting of the winery “Oppida Aminea” belonging to Archipelago Muratori a group that produces some of the well-known Italian wines in each region of origin: the reds in Tuscany, sparkling wine in Franciacorta, sweet wine on Ischia island and whites, ops the … “yellow wines ” -as they used to define them- in Benevento, Campania region – south of Italy.

So this is a communication game invented by the young Michela who, regardless of age, is young for the freshness of her ideas!

historical building

historical building

This time we are in a historic building in the city of Benevento, we are divided into teams and we are ready to taste blindly (i.e.the bottles are covered- read what it means here); there are 4 batteries of white wines from Campania wine region: Falanghina, Fiano, Greco, Coda di Volpe. Each battery consists of 3 wines from 3 different companies, 2 are produced in Benevento area where we are, the other one … is the intruder!
Even if we know the territories and their differences, at the table we are incredulous, we realize the difficulties, despite the help of the various producers Michela has engaged in this edition. I am at the table with some other friends who work in the wine industry and we discuss with light tone despite the need to vote in a couple of occasions.

But we made it! We won, we could not believe it: 4 of 4! Wonderful. The awards are wines of course! An opportunity like few others,it is nice to meet people like that, congratulations to Michela, her wines and the Archipelago Muratori.

 

me and the trophy

me and the trophy

(versione ITA)

Una caccia al tesoro per scovare il vino intruso: quale idea più divertente e stimolante. Semplicemente questo per stare insieme ogni anno con l’azienda beneventana Oppida Aminea dell’Arcipelago Muratori che produce alcuni dei più noti vini italiani ciascuno nella sua regione d’origine: i rossi in Toscana, lo spumante in Franciacorta, il passito a Ischia ed i bianchi, ops… i “gialli” -come usano definirli in azienda- a Benevento in Campania.

Ed è questo ormai il gioco di comunicazione inventato dalla giovane Michela la quale, al di là dell’età, è giovane per la freschezza delle idee!

ready to taste

ready to taste

Quest’anno siamo in un palazzo storico a Benevento, siamo divisi in squadre e siamo pronti a degustare alla cieca (cioè a bottiglie coperte – cos’è una degustazione alla cieca?) 4 batterie di vini bianchi campani: Falanghina, Fiano, Greco, Coda di Volpe. Ciascuna batteria è composta da 3 vini di 3 aziende diverse, 2 sono sanniti uno… è l’intruso!

Al tavolo ci guardiamo increduli, ci rendiamo conto della difficoltà, nonostante gli aiuti dei diversi produttori che Michela ha pensato di coinvolgere in questa edizione. Sono al tavolo con Gianluca De Cicco, Maurizio Allaria, Gianpaolo Schettino e Betty Colella, siamo tutti del settore chi per passione, chi per lavoro (ristorazione, commercio, etc) e ci confrontiamo con tono leggero nonostante la necessità di mettere ai voti la scelta dell’intruso in un paio di occasioni.

Ma ce l’abbiamo fatta! Abbiamo vinto, non potevamo crederci: 4 su 4, che squadra. A dire il vero gli organizzatori ci comunicano con sorpresa che hanno vinto 3 squadre a pari merito e riconosco in una anche una collega, la sommelier Serena De Vita, complimenti anche alle altre 2 squadre.

the producers

the producers

I premi sono i nostri amati vini per cui niente di meglio.

Un’occasione come poche, che bello incontrare persone così, complimenti a Michela e all’Arcipelago Muratori e i loro ottimi vini.