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  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-1102094159809245653</id><updated>2024-03-18T18:25:15.553+01:00</updated><category term="toscana"/><category term="roma"/><category term="francia"/><category term="sangiovese"/><category term="degustazione"/><category term="vino"/><category term="champagne"/><category term="percorsi di vino"/><category term="brunello di montalcino"/><category term="AIS"/><category term="andrea petrini"/><category term="gambero rosso"/><category term="slow food"/><category term="bordeaux"/><category term="lazio"/><category term="verticale"/><category 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 de barrameda"/><category term="santa margherita"/><category term="santa severa"/><category term="sante rosso"/><category term="santiago de compostela"/><category term="santo spirito in sassia"/><category term="sapa"/><category term="sara carbone"/><category term="sarkozy"/><category term="sashimi"/><category term="sauterne"/><category term="savanna samson"/><category term="sbornia"/><category term="sbronza"/><category term="scacciadiavoli"/><category term="schidione"/><category term="schiena d&#39;asino"/><category term="schiopetto"/><category term="science"/><category term="scimmie"/><category term="sciroppo di dosaggio"/><category term="scopello"/><category term="scozia"/><category term="secco"/><category term="seggiano"/><category term="seghesio"/><category term="segreto"/><category term="semillon"/><category term="senatori"/><category term="sentenza"/><category term="senza panna"/><category term="serra della contessa"/><category term="sette zolle"/><category 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black"/><category term="tostato"/><category term="totò"/><category term="trabucchi"/><category term="tradition"/><category term="traduzione"/><category term="trasporti"/><category term="tre bicchieri 2010"/><category term="tre botti"/><category term="trebbianello"/><category term="trebotti"/><category term="tremblay"/><category term="trilussa"/><category term="trinidad"/><category term="trinità dei monti"/><category term="triple a"/><category term="tstp"/><category term="tua rita"/><category term="tuchia"/><category term="tulipak"/><category term="tumore"/><category term="turismo del vino"/><category term="turisti"/><category term="tutela"/><category term="tutela del patrimonio"/><category term="tv"/><category term="tv9 telemaremma"/><category term="txacoli"/><category term="ufficio stampa"/><category term="uganda"/><category term="ugni blanc"/><category term="ugo tognazzi"/><category term="uis blancis"/><category term="uis neris"/><category term="uma thurman"/><category term="unesco"/><category term="ungheria"/><category term="unità d&#39;italia"/><category term="uomini"/><category term="uva cortese"/><category term="vacanze"/><category term="valdarno"/><category term="valdellecorti"/><category term="valdobbiadene"/><category term="valladolid"/><category term="valtellina"/><category term="valter kramar"/><category term="van gogh"/><category term="vandari"/><category term="vasca idromassaggio"/><category term="vecchie annate"/><category term="vecchie bottiglie"/><category term="vecchio samperi"/><category term="vega sicilia"/><category term="vendite"/><category term="venezuela"/><category term="ventilazione"/><category term="verdejo"/><category term="verdicchio 2.0"/><category term="verdicchio di jesi"/><category term="verdicchio di matelica"/><category term="vespolina"/><category term="vetrari"/><category term="via montenapoleone"/><category term="viagra"/><category term="vietnam"/><category term="vigna d&#39;alfiero"/><category term="vigna de franco"/><category term="vigna del mar"/><category term="vigna della congregazione"/><category term="vigna grospoli"/><category term="vigneti"/><category term="vigneti galleggianti"/><category term="vigneto arborina"/><category term="vigneto beragna"/><category term="vigneto bucerchiale"/><category term="vigneto il poggio"/><category term="vigneto posau"/><category term="villa aurelia"/><category term="villa d&#39;este"/><category term="villa favorita"/><category term="villa gresti"/><category term="villa pomona"/><category term="vin brulè"/><category term="vinaccioli"/><category term="vincenzo ciaceri"/><category term="vincenzo mercurio"/><category term="vincenzo reda"/><category term="vinexpo"/><category term="vini d&#39;italia"/><category term="vini da investimento"/><category term="vini del vulcano"/><category term="vini della sabbie"/><category term="vini francesi"/><category term="vini italiani"/><category term="vini piceni"/><category term="vini slow"/><category term="vini sopravvalutati"/><category term="vini storici"/><category term="vini vip"/><category term="vinifera"/><category term="viniferina"/><category term="vinix live"/><category term="vinnature"/><category term="vino 2.0"/><category term="vino al serpente"/><category term="vino convenzionale"/><category term="vino dealcolizzato"/><category term="vino dell&#39;anno"/><category term="vino delle miss"/><category term="vino e giovani"/><category term="vino erectus"/><category term="vino francese"/><category term="vino gallico"/><category term="vino igp"/><category term="vino italiano"/><category term="vino nero di scansano"/><category term="vino nobile di montepulciano"/><category term="vino rosato"/><category term="vino speziato"/><category term="vio monodose"/><category term="violone"/><category term="viti ad alberello"/><category term="viticoltori"/><category term="viticoltura"/><category term="vittorio mattioli"/><category term="vivera"/><category term="vizzari"/><category term="vodka"/><category term="voga italia"/><category term="volpe pasini"/><category term="webflakes"/><category term="weinbach"/><category term="whisky"/><category term="wikipedia"/><category term="wine camp"/><category term="wine cooler"/><category term="wine forum"/><category term="wine in tube"/><category term="wine lovers"/><category term="wine of the year"/><category term="wine seduction"/><category term="wine shopper"/><category term="wine tasting"/><category term="wine town"/><category term="winecountry.it"/><category term="wineday"/><category term="winerack"/><category term="workshop"/><category term="yuppies"/><category term="zarb"/><category term="zenato"/><category term="zibibbo"/><category term="zuc di volpe"/><title type='text'>Percorsi  di  Vino</title><subtitle type='html'>Il wine blog di Andrea Petrini</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default?redirect=false'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default?start-index=26&amp;max-results=25&amp;redirect=false'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>2975</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-6369779117626706783</id><published>2024-03-16T03:30:00.000+01:00</published><updated>2024-03-16T03:30:00.139+01:00</updated><title type='text'>InvecchiatIGP: Gaja - Alteni di Brassica 2007</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Luciano Pignataro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Prima di encomiare la perfezione assoluta di questo bianco di &lt;b&gt;Angelo Gaja&lt;/b&gt; devo raccontare le circostanze in cui l’ho bevuto. Ebbene si, non in uno stellato, non in una enoteca e neanche a casa di un collezionista: mi è stato servito in una pizzeria, precisamente l’&lt;b&gt;Enopizzeria&lt;/b&gt; Via Toledo a Vienna di &lt;b&gt;Francesco Calò&lt;/b&gt;.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’ennesimo segnale di una rivoluzione in atto sotto il naso degli stanchi e routinier uffici stampa del mondo del vino che non hanno ancora capito che non solo nelle pizzerie è in atto una forte tendenza al recupero del vino, ma anche dei vini importanti, importantissimi. Basta fare un salto a Confine a Milano, oppure da Allegrio a Roma o da Vitagliano a Napoli per rendersene conto.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Così, per scherzo, chiedo un vino bianco invecchiato che sono da sempre la mia passione, qualcosa che in Italia, anche qui, è assolutamente sottovalutata dalla stragrande maggioranza dei produttori concentrati a fare il rosso più buono del mondo con un panorama ampelografico di uve a bacca bianca da far invidia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FOdYMG3WrC6z9jI63U2KywJuVAakJgzAaPhOea9dsZ3ReBk7QhSytvhxFQiknhDemE718Rhe5Y1UqKQS-umvR9UfNKnWvoQj0pWOD86OXWHb6rCunwQ2Lm0rLptmkYSDeIJNwReAJwebORu-aeR9bWtTKq4fCRiOI9LuAlyeIC50PSti3KpBZVP_9-I/s2048/Alteni%20di%20Brassica%202007.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FOdYMG3WrC6z9jI63U2KywJuVAakJgzAaPhOea9dsZ3ReBk7QhSytvhxFQiknhDemE718Rhe5Y1UqKQS-umvR9UfNKnWvoQj0pWOD86OXWHb6rCunwQ2Lm0rLptmkYSDeIJNwReAJwebORu-aeR9bWtTKq4fCRiOI9LuAlyeIC50PSti3KpBZVP_9-I/s320/Alteni%20di%20Brassica%202007.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ed eccoci allora al bianco di Angelo Gaja, devo dire che mi diverte parlare di un vino bianco di un produttore rossista di una regione rossista nella percezione generale delle persone. Alteni di Brassica si chiama così dall’unione delle parole alteni, i piccoli muretti di pietra che delimitavano i frutteti a Barbaresco e brassica, fiore dal colore giallo brillante che fiorisce nei vigneti. Nel dare il nome ai propri vini Angelo è sempre stato un genio. Non solo in questo, ovviamente.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Parliamo di uno dei primi Sauvignon italiani, piantato nel 1983 in epoca pre-metanolo (ricordiamo che è il 1986 l’anno della tragedia). Una etichetta che si produce ancora oggi, sempre con la stessa uva in purezza.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB8vmL1WuqRPimXziWfUF446TheivqWTgcLlSRKx52T5VuXUoHpjYlZ4V9Kattmvjomtc_rbGEY-OWNXAeOmmEDEemIvp0EKbCBTa7VZMmasvYgOKrwgF344GrLQWuWYQEywAhTA_z-GkdJVwjp-kw2g3o_TXYTCgBP2jAkL3ycI7qsvWs9QCgZlj6WA/s510/A_6708026734.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;436&quot; data-original-width=&quot;510&quot; height=&quot;274&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB8vmL1WuqRPimXziWfUF446TheivqWTgcLlSRKx52T5VuXUoHpjYlZ4V9Kattmvjomtc_rbGEY-OWNXAeOmmEDEemIvp0EKbCBTa7VZMmasvYgOKrwgF344GrLQWuWYQEywAhTA_z-GkdJVwjp-kw2g3o_TXYTCgBP2jAkL3ycI7qsvWs9QCgZlj6WA/s320/A_6708026734.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il vino si è presentato subito in grande spolvero a cominciare dal colore, uno spudorato giallo paglierino ancora vivo e brillante. Non è stato neanche necessario ossigenare il vino più di tanto grazie al suo perfetto stato di conservazione. Il naso ampio e complesso aveva sviluppato note piacevoli di agrume (cedro) ancora mela, della famosa pipì di gatto che fa ridere gli studenti alle prime lezioni da sommelier neanche una traccia. L’asso nella manica olfattivo sono state le note di affumicato e di idrocarburi che il vino ha sviluppato tutti questi anni in bottiglia. Ma è al palato che lo scatto è stato impressionante: non avrei mai detto che si trattasse di ben 17 anni anche perché ingannato dalla vista.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Mi1ziseqYlF7AmCAeFIiO9C3p_NU7B6c6mWPAI0uVJRt2H1T7sA6P99H6YfqI2GF5sf1lHE7zPHqsJwChCspZChuxQtYOjH-9SpqnRYh-M0ZbM1b13nh4IOcATWSaGBbaKRhHjJfUIE_EiustI7D0O9tFp9iKsWTeG5ePx_WY3GCWEnH_YXbzwZbGQ0/s1200/389670.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;782&quot; data-original-width=&quot;1200&quot; height=&quot;261&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Mi1ziseqYlF7AmCAeFIiO9C3p_NU7B6c6mWPAI0uVJRt2H1T7sA6P99H6YfqI2GF5sf1lHE7zPHqsJwChCspZChuxQtYOjH-9SpqnRYh-M0ZbM1b13nh4IOcATWSaGBbaKRhHjJfUIE_EiustI7D0O9tFp9iKsWTeG5ePx_WY3GCWEnH_YXbzwZbGQ0/w400-h261/389670.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Una clamorosa freschezza balsamica, tanta sostanza e una chiusura infinita, lunghissima, pulita e precisa. È un vero peccato non avere le parole adatte per descrivere precisamente le sensazioni, posso solo parlarvi dello stato di benessere che mi ha abbracciato e disteso sin dal primo sorso. Una bottiglia che ha accompagnato alla grande le pizze in assaggio, comprese quelle più ricche oltre naturalmente alle classiche.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La conferma che con i vitigni bianchi, autoctoni o internazionali poco importa si potrebbe fare un grandissimo lavoro alla pari di zone più famose, proprio come è stato fatto con i vini rossi. Non so se mai vedremo anche questa rivoluzione, nel frattempo li prendiamo, li conserviamo e li beviamo con le persone che ne capiscono.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/6369779117626706783/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=6369779117626706783&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/6369779117626706783'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/6369779117626706783'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/invecchiatigp-gaja-alteni-di-brassica.html' title='InvecchiatIGP: Gaja - Alteni di Brassica 2007'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FOdYMG3WrC6z9jI63U2KywJuVAakJgzAaPhOea9dsZ3ReBk7QhSytvhxFQiknhDemE718Rhe5Y1UqKQS-umvR9UfNKnWvoQj0pWOD86OXWHb6rCunwQ2Lm0rLptmkYSDeIJNwReAJwebORu-aeR9bWtTKq4fCRiOI9LuAlyeIC50PSti3KpBZVP_9-I/s72-c/Alteni%20di%20Brassica%202007.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-5404621556941896209</id><published>2024-03-15T01:30:00.001+01:00</published><updated>2024-03-15T01:30:00.133+01:00</updated><title type='text'>Orlando Obrigo - Barbaresco Riserva &quot;Rongalio &quot; 2016</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Luciano Pignataro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Fuori piove, piove. E io mi faccio coinvolgere dalla finezza di questo Barberesco di una azienda storica, da uve della Menzione Meruzzano, da vigne di 40 anni, affinato 24 mesi in botti grandi.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc57J0GrFO1MT4hblOUzW-mbo4Ox3kQmgPRNy5gGsI-9MPpHHDJbxFQ_F1TPUcpgaURHKOw56HGwbQuGK3Ju4LsKK_UK2U-W6ZG877x0dsVxzyvqbhP5oSUOs8D_4QnkVe0ft6MTc4jtvfLSGTN6MgVGkE_-ajO3hCiczsDYeH0Blo2hUAlVLLm2Dze4/s1195/Rongalio%20Barbaresco%20Orlando%20Abrigo.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1195&quot; data-original-width=&quot;1171&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc57J0GrFO1MT4hblOUzW-mbo4Ox3kQmgPRNy5gGsI-9MPpHHDJbxFQ_F1TPUcpgaURHKOw56HGwbQuGK3Ju4LsKK_UK2U-W6ZG877x0dsVxzyvqbhP5oSUOs8D_4QnkVe0ft6MTc4jtvfLSGTN6MgVGkE_-ajO3hCiczsDYeH0Blo2hUAlVLLm2Dze4/s320/Rongalio%20Barbaresco%20Orlando%20Abrigo.jpg&quot; width=&quot;314&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Solo nelle migliori annate e, come tutti sanno, la 2016 lo fu: viva, giovanile, finale preciso e lunghissimo.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/5404621556941896209/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=5404621556941896209&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5404621556941896209'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5404621556941896209'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/orlando-obrigo-barbaresco-riserva.html' title='Orlando Obrigo - Barbaresco Riserva &quot;Rongalio &quot; 2016'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc57J0GrFO1MT4hblOUzW-mbo4Ox3kQmgPRNy5gGsI-9MPpHHDJbxFQ_F1TPUcpgaURHKOw56HGwbQuGK3Ju4LsKK_UK2U-W6ZG877x0dsVxzyvqbhP5oSUOs8D_4QnkVe0ft6MTc4jtvfLSGTN6MgVGkE_-ajO3hCiczsDYeH0Blo2hUAlVLLm2Dze4/s72-c/Rongalio%20Barbaresco%20Orlando%20Abrigo.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-3028431735869971909</id><published>2024-03-14T04:30:00.003+01:00</published><updated>2024-03-14T04:30:00.225+01:00</updated><title type='text'>Villa Agreste ad Ostuni, dove Enzo Iaia coccola i vitigni autoctoni pugliesi</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Luciano Pignataro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tra Ostuni e l’Adriatico c’è la contrada Conca d’Oro. &lt;b&gt;Villa Agreste&lt;/b&gt; è il riferimento di questo territorio segnato dalla presenza di centinaia di ulivi millenari, veri e propri monumenti vegetali che da soli valgono il viaggio e da cui si ricava olio spettacolare. Il proprietario,&lt;b&gt; Enzo Iaia&lt;/b&gt;, commercialista, appassionato di cavalli con i quali potete anche scorrazzare in libertà, ha fatto le cose perbene senza lesinare nulla e creando un progetto coerente, culturale e colturale in cui la complessa semplicità della natura è la protagonista. A parte gli ambienti dedicati all’ospitalità, curati nei minimi dettagli, con tanto di piscina e palestra, il nucleo centrale è costituito dalla cantina dove si è recuperato un vecchio frantoio secolare che ha un valore didattico perché si capisce come abbiamo prodotto olio per millenni prima dell’introduzione delle nuove tecnologie in acciaio. C’è poi una bella e suggestiva sala eventi e una sala per le degustazioni dei vini, l’ultimo progetto che ha preso forma in collaborazione con l’enologo Simone Santoro.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://citynews-brindisireport.stgy.ovh/~media/34040577774916/enzo-iaia.jpg&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;700&quot; height=&quot;400&quot; src=&quot;https://citynews-brindisireport.stgy.ovh/~media/34040577774916/enzo-iaia.jpg&quot; width=&quot;350&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Enzo Iaia - Credit: Citynews&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ed è proprio il progetto vino che ha candidato questa bella struttura a soli cinque chilometri dal mare in questa sciagurata rubrica gestita con passione. Perché passione chiama passione e in questo caso, parlo di Villa Agreste, diventa l’ingrediente fondamentale per fare le cose che durano. C’è, oltre alla passione, l’orgoglio per la propria terra, il proprio campanile, croce e delizia della nostra Italia, che per gli appassionati di vino e di agricoltura: Enzo Iaia ha voluto resuscitare la &lt;b&gt;Doc Ostuni&lt;/b&gt;, una delle tante denominazioni rantolanti sparse qua e là, e il grafico lo ha seguito stilizzando Sant’Oronzo, protettore delle città bianca, sulle bottiglie.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ma c’è ancora di più, molto di più. In una regione dominata dal tridente Primitivo, Nero di Troia e Negroamaro, ancora abbastanza confusa sul bianco nonostante l’eccezionale prova del bombino spumantizzato con metodo classico a San Severo, da più realtà vinicole, e l’evoluzione del Minutolo in Valle d’Itria, ecco una azienda che punta decisa sui vitigni autoctoni dimenticati, non ancora conosciuti dal grande pubblico, una scelta realizzata su cinque ettari di coerenza e che regala un senso compiuto a questo agriturismo dove produzione e ospitalità si incrociano.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://scontent-mxp1-1.xx.fbcdn.net/v/t39.30808-6/432191818_10233072239651573_8212959321106429876_n.jpg?stp=cp6_dst-jpg&amp;amp;_nc_cat=107&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=H5uyYfNOldcAX-UzT5F&amp;amp;_nc_ht=scontent-mxp1-1.xx&amp;amp;oh=00_AfDnZYeflIL_NSUSyTFh3IdsNQfnRAoKnb7sVfDjAz5s-g&amp;amp;oe=65F5489D&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;600&quot; height=&quot;400&quot; src=&quot;https://scontent-mxp1-1.xx.fbcdn.net/v/t39.30808-6/432191818_10233072239651573_8212959321106429876_n.jpg?stp=cp6_dst-jpg&amp;amp;_nc_cat=107&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=H5uyYfNOldcAX-UzT5F&amp;amp;_nc_ht=scontent-mxp1-1.xx&amp;amp;oh=00_AfDnZYeflIL_NSUSyTFh3IdsNQfnRAoKnb7sVfDjAz5s-g&amp;amp;oe=65F5489D&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Si dice che il turismo banalizza l’offerta, in questo caso è il contrario. Qui troviamo le uve a bacca rossa &lt;b&gt;ottavianello&lt;/b&gt;, &lt;b&gt;susumaniello&lt;/b&gt;, &lt;b&gt;notardomenico &lt;/b&gt;e quelle a bacca bianca &lt;b&gt;francavidda &lt;/b&gt;(al Sud spesso la elle diventa d direttamente dal latino), &lt;b&gt;impigno &lt;/b&gt;e anche &lt;b&gt;minutolo&lt;/b&gt;. E da queste uve vengono prodotti vini sinceri, amicali, non costruiti per sembrare altro, ma per capire il comportamento e l’evoluzione delle uve nel bicchiere. Si tratta di uve antiche, sopravvissute nella memoria dei contadini, in parte citate dal nobile piemontese appassionato di agricoltura Giuseppe di Rovasenda nel suo “Saggio di &lt;a href=&quot;https://www.quattrocalici.it/conoscere-il-vino/ampelografia/&quot;&gt;Ampelografia&lt;/a&gt; Nazionale” del 1877. Vitigni a cui bisogna costruire un percorso moderno rispettando le caratteristiche.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ora in questo caso l’errore da evitare, perfettamente ripetuto negli anni ’90 in Italia e di cui ci si è per fortuna liberati progressivamente, è trattare le uve autoctone con protocolli sperimentati in altre uve già studiate e verificate.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ecco, la butto lì, forse in questo caso l’approccio “naturale” può essere maggiormente d’aiuto nell’approccio perché non impone un cammino ma cerca di seguire il corso del vitigno, fermo restando l’assunto che è sempre la mano dell’uomo ad essere decisiva.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://scontent-fco2-1.xx.fbcdn.net/v/t39.30808-6/431679974_804967628324867_2418948532790556458_n.jpg?_nc_cat=105&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=g3MvBmYxspAAX_N5cKE&amp;amp;_nc_ht=scontent-fco2-1.xx&amp;amp;oh=00_AfAzdxnVlw-8Fuh33WPQeciYOtl-weioIJ_twQGS1uTVmw&amp;amp;oe=65F54394&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;600&quot; height=&quot;400&quot; src=&quot;https://scontent-fco2-1.xx.fbcdn.net/v/t39.30808-6/431679974_804967628324867_2418948532790556458_n.jpg?_nc_cat=105&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=g3MvBmYxspAAX_N5cKE&amp;amp;_nc_ht=scontent-fco2-1.xx&amp;amp;oh=00_AfAzdxnVlw-8Fuh33WPQeciYOtl-weioIJ_twQGS1uTVmw&amp;amp;oe=65F54394&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La varietà colturale ha origine anche nella diversità del suolo che cambia radicalmente a poche decine di metri, più in basso quello limoso, argilloso e fertile dove sono allevati i vitigni a bacca rossa mentre i bianchi sono un po’ più sopra su terreno di natura calcarea e ghiaiosa. Ma godiamoci gli assaggi&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Botto 2022 Spumante Brut Salento igt&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ottenuto da uve impigno e francavidda (25%) realizzato con metodo charmat. Una vera sorpresa: sapido, minerale, freschissimo, teso, dissetante. Da bere direttamente dal collo della bottiglia abbinando alla Mozzarella di Gioia del Colle.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvx-PM3BZloTAPnCCSM4M-wD7k8aZaHkbpH3YfvRpJhbYHVtnsog5vWLWyaQ_DEBR6550ieGHLweyJhhtBl4k_StHtqaTu3t5RFL7pOcUVDW_6z4jArxqAW65dFonXcZCCb0hP1TrT_MYzvujGAwf_Hy6PxG1rLZ2Rih8mtyDKNBLNEmSEbHm0khZJfA/s2048/Villa%20Agreste,%20Botto.jpeg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvx-PM3BZloTAPnCCSM4M-wD7k8aZaHkbpH3YfvRpJhbYHVtnsog5vWLWyaQ_DEBR6550ieGHLweyJhhtBl4k_StHtqaTu3t5RFL7pOcUVDW_6z4jArxqAW65dFonXcZCCb0hP1TrT_MYzvujGAwf_Hy6PxG1rLZ2Rih8mtyDKNBLNEmSEbHm0khZJfA/s320/Villa%20Agreste,%20Botto.jpeg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Morellina 2022&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’ultimo nato a Villa Agreste, parliamo dello scorso ottobre, ottenuto da ottavianello vinificato in bianco. Voglia di sperimentate e percorrere strade nuove. Vinificato in acciaio e poi elevato in bottiglia, è un bianco di carattere, dal naso timido ma dal palato di carattere, da spendere anche su piatti strutturati.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQTPxp5XCryRstCLCKA2fkjigMdwsihvzFe3kQVPsBwinwZmBU7HQoPyHe9aH1pKcwrgrktd28L0C90_OiugOtnv_aBwfsDXRUG9Dlq50_sq2yohJwMLcrKi_DPSmrIiHxEC4wp_1o6i8VE56LPcM4SiXBo_bamAITSizwvd3kk4NV7eGdBf_wM0GOfQ/s2048/Villa%20Agreste%20Morellina.jpeg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQTPxp5XCryRstCLCKA2fkjigMdwsihvzFe3kQVPsBwinwZmBU7HQoPyHe9aH1pKcwrgrktd28L0C90_OiugOtnv_aBwfsDXRUG9Dlq50_sq2yohJwMLcrKi_DPSmrIiHxEC4wp_1o6i8VE56LPcM4SiXBo_bamAITSizwvd3kk4NV7eGdBf_wM0GOfQ/s320/Villa%20Agreste%20Morellina.jpeg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;26 Agosto 2022&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Un rosato che nasce nel 2020 e porta il nome del giorno in cui si celebra Sant’Oronzo a Ostuni. La particolarità è nell’aver ripreso il costume antico dei contadini di ottenere il rosato unendo bianco e rosso. In questo caso ci troviamo, appunto, impigno, francavidda, minutolo, ottavianello, susumaniello e notardomenico. Setoso al palato, fresco, lunghissimo.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://scontent-fco2-1.xx.fbcdn.net/v/t1.6435-9/162307164_717259158954786_81683507350256402_n.jpg?_nc_cat=105&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=b3T_abd9jGwAX8ZzW5w&amp;amp;_nc_ht=scontent-fco2-1.xx&amp;amp;oh=00_AfA-p7yeKmjZC_4YVryvG_6Rx6PuD4PoM29NB8bdwkwttQ&amp;amp;oe=66177E96&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;800&quot; height=&quot;400&quot; src=&quot;https://scontent-fco2-1.xx.fbcdn.net/v/t1.6435-9/162307164_717259158954786_81683507350256402_n.jpg?_nc_cat=105&amp;amp;ccb=1-7&amp;amp;_nc_sid=5f2048&amp;amp;_nc_ohc=b3T_abd9jGwAX8ZzW5w&amp;amp;_nc_ht=scontent-fco2-1.xx&amp;amp;oh=00_AfA-p7yeKmjZC_4YVryvG_6Rx6PuD4PoM29NB8bdwkwttQ&amp;amp;oe=66177E96&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Ottavianello 2021 Ostuni doc&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Integrato con una piccola percentuale di uve susumaniello e notardomenico. Ci colpisce la modernità della interpretazione di questo rosso, lontano dalla voglia di fare il classico vinone, è bevibile, dai tannini risolti, fine ma di gran carattere.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xR8DHWkS3s-RMqmF-wUpOQEeEFahCm-sZSMoXwJMoJd8yfyU8qZ2beBZKQjLCstrBybtjc4QkGKf12NWYBF0HwMSrb9xeYnM5i0T1xrCkN4m2BQczIVej6izKTg81v8snsERMFyr6Rj1VTg3t4SNYP3ylVA89mnowOQNj5GIqrOV0re-ym_T41IZRFw/s2048/Villa%20Agreste%20Ottaviabnello.jpeg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xR8DHWkS3s-RMqmF-wUpOQEeEFahCm-sZSMoXwJMoJd8yfyU8qZ2beBZKQjLCstrBybtjc4QkGKf12NWYBF0HwMSrb9xeYnM5i0T1xrCkN4m2BQczIVej6izKTg81v8snsERMFyr6Rj1VTg3t4SNYP3ylVA89mnowOQNj5GIqrOV0re-ym_T41IZRFw/s320/Villa%20Agreste%20Ottaviabnello.jpeg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Conclusione&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il pregio di questa chicca d’amore è quello di essere stata pensata in una regione dai numeri enormi, la seconda d’Italia dopo il Veneto. Sarebbe un esempio virtuoso da seguire in Vulture in Irpinia e in certe zone della Calabria dove piccole aziende si ostinano a presentare la stessa proposta delle cantine più grandi. A parte queste considerazioni, il mio consiglio è prenotarvi una bella vacanza qui e bere una Puglia come non l’avete mai bevuta, interessante e divertente. Non saranno certo i vini più buoni del mondo, ma li ricorderete con simpatia e nostalgia quando saranno terminati.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Ps: grazie al patron Enzo Saia e alla sommelier Ilaria Oliva, brand ambassador di Villa Agreste per il tempo trascorso insieme, purtroppo troppo poco, e complimenti alla mamma di Ilaria, grandissima cuoca!&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/3028431735869971909/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=3028431735869971909&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3028431735869971909'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3028431735869971909'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/villa-agreste-ad-ostuni-dove-enzo-iaia.html' title='Villa Agreste ad Ostuni, dove Enzo Iaia coccola i vitigni autoctoni pugliesi'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSvx-PM3BZloTAPnCCSM4M-wD7k8aZaHkbpH3YfvRpJhbYHVtnsog5vWLWyaQ_DEBR6550ieGHLweyJhhtBl4k_StHtqaTu3t5RFL7pOcUVDW_6z4jArxqAW65dFonXcZCCb0hP1TrT_MYzvujGAwf_Hy6PxG1rLZ2Rih8mtyDKNBLNEmSEbHm0khZJfA/s72-c/Villa%20Agreste,%20Botto.jpeg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-4739602419400542902</id><published>2024-03-09T03:00:00.008+01:00</published><updated>2024-03-09T03:00:00.133+01:00</updated><title type='text'>InvecchiatIGP: Petrolo - Vino da Tavola di Toscana Torrione 1994</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;di Carlo Macchi&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Petrolo si trova ai confini sud-est del Chianti Classico e questo “confine” lo si può percepire meglio salendo sulla Torre di Galatrona e guardando verso ovest, dove austere e ripide colline bloccano adesso lo sguardo e nei secoli passati il passo a che voleva addentrarsi in quel territorio, allora per niente ospitale.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShD12lNDEZx8Cf__TKfI_tGxLNS72NFScAk3RirDWAuPEZUPNdLwMUn02_gXeafpYps53SXPEdINbOcm51XNqwixm7xtt0mGJZ1g2ljgoSVnRwbqEdRbI83knTBkCD8L6gTVULk-V1wr68Q7pPoOMc3pFqQhtxUmOXv5MocvNRVFEN3DZLdPdVF4QWqs/s1204/torrione%20etichetta.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;930&quot; data-original-width=&quot;1204&quot; height=&quot;247&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShD12lNDEZx8Cf__TKfI_tGxLNS72NFScAk3RirDWAuPEZUPNdLwMUn02_gXeafpYps53SXPEdINbOcm51XNqwixm7xtt0mGJZ1g2ljgoSVnRwbqEdRbI83knTBkCD8L6gTVULk-V1wr68Q7pPoOMc3pFqQhtxUmOXv5MocvNRVFEN3DZLdPdVF4QWqs/s320/torrione%20etichetta.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Luca Sanjust, figlio della indimenticabile Lucia, mi ha accolto in azienda per un revival all’insegna di Giulio Gambelli, di cui sto curando una nuova e molto più completa edizione della sua biografia e che da queste parti ha dato il suo imprinting a diversi vini, primo fra tutti il Torrione, un Supertuscan che per me ha sempre rappresentato una delle massime vette del sangiovese toscano. Ma Petrolo è anche famosa per il Galatrona, un merlot la cui vigna mi assicura Luca, volle far piantare proprio Gambelli.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wlYziqPUfE3nVnDC5yJnf2y5JWad7mjTuBckcSGgRy6PNA8bmIquA12O5rZ9d-0y5wcAQLVVk0WjJpNO5fUfs9n-iM2aHOT24EFTV8W-djS-bFY-8yM2Vw-WNMeCcH72I8UfTIcFmRoVzE4QXA9rBndsX2RSs9ArZMoUvKZkXIH4WGRdratiDI3qu_I/s913/fattoria%20di%20petrolo%20vista%20dal%20Torrione%20di%20Galatrona.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;825&quot; data-original-width=&quot;913&quot; height=&quot;289&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wlYziqPUfE3nVnDC5yJnf2y5JWad7mjTuBckcSGgRy6PNA8bmIquA12O5rZ9d-0y5wcAQLVVk0WjJpNO5fUfs9n-iM2aHOT24EFTV8W-djS-bFY-8yM2Vw-WNMeCcH72I8UfTIcFmRoVzE4QXA9rBndsX2RSs9ArZMoUvKZkXIH4WGRdratiDI3qu_I/s320/fattoria%20di%20petrolo%20vista%20dal%20Torrione%20di%20Galatrona.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ma veniamo al Torrione, prima annata nel 1988 e allora sangiovese praticamente in purezza (forse ci “cascava” una barrique di merlot): oggi invece il merlot è arrivato a più del 15% e il cabernet sauvignon al 5%. Il Torrione nasceva in una vecchia vigna di sangiovese piantata addirittura nel 1952 e da qualche anno espiantata e ripiantata, sempre a sangiovese, ma che in buona parte va a finire nel Boggina, oggi il cru aziendale di sangiovese in purezza.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4Iqfj6tj4zhgNraBxRAZ0ML8rmNVn1mYPsmj_3x054132aHrMDRIZLGLhLAti4qe94X5wfe-JIW8H_bhe_5FMFScmFYXT3KmwQO7-rRo9BvansqUBQXfEY3lGA-Avd25w15M_6cmgMmlBe4S0tEt7RniijAVMILFHWuI4gDFmBbUksquze-4OhE3GX4/s1156/torrione%20retro.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;652&quot; data-original-width=&quot;1156&quot; height=&quot;225&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4Iqfj6tj4zhgNraBxRAZ0ML8rmNVn1mYPsmj_3x054132aHrMDRIZLGLhLAti4qe94X5wfe-JIW8H_bhe_5FMFScmFYXT3KmwQO7-rRo9BvansqUBQXfEY3lGA-Avd25w15M_6cmgMmlBe4S0tEt7RniijAVMILFHWuI4gDFmBbUksquze-4OhE3GX4/w400-h225/torrione%20retro.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ma il 1994 che Luca mi ha stappato è nato nella vecchia vigna e non vi nascondo che un po’ di emozione, nell’assaggiarlo, l’ho avuta. In primo luogo, perché mi ha riportato a bellissimi momenti trascorsi con Giulio e Lucia SanJust e poi perché ero di fronte a un vino di 30 anni, che dal punto di vista enologico sono un’eternità. Però, se ho imparato una cosa da Giulio, è che i suoi vini invecchiano, anzi maturano, molto lentamente. Il Torrione 1994 è stato figlio di un’annata difficilissima, all’interno del periodo 1991-1995 che ho definito più volte “della piccola glaciazione”, anni in cui pioggia e freddo non sono mai mancati, creando allora vini magari ruvidi e difficili ma, se assaggiati oggi, ancor giovani e dinamici. Il vino fermentava in vasche di cemento e poi affinava in barrique, molte delle quali usate.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8S7xpyTvZBbCWMXuJlE6TdcO8g0jZAt4JQOzcjAvgOMAXkLBSk4BCjmSFeOMN6s11wNJjgHRNl_Lgz28vCDTROmLCSlU0vYYG_kYHeqEmU245305brwrHsHgOh08y9pUHRn_xYMAX5CcCavbNW36CwKEVZ3Uku_idsW2pQowCK8EU48Nrt3ak9wW6pI/s1401/torrione%20fronte%20con%20calice.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;913&quot; data-original-width=&quot;1401&quot; height=&quot;261&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8S7xpyTvZBbCWMXuJlE6TdcO8g0jZAt4JQOzcjAvgOMAXkLBSk4BCjmSFeOMN6s11wNJjgHRNl_Lgz28vCDTROmLCSlU0vYYG_kYHeqEmU245305brwrHsHgOh08y9pUHRn_xYMAX5CcCavbNW36CwKEVZ3Uku_idsW2pQowCK8EU48Nrt3ak9wW6pI/w400-h261/torrione%20fronte%20con%20calice.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’abbiamo aperto e assaggiato quasi subito, anche se sapevamo che lasciandolo all’aria per qualche ora sarebbe sicuramente migliorato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Anche così però il vino si è dimostrato ben presente a se stesso: colore ancora rubino con unghia leggermente aranciata e naso dove accanto a sentori balsamici schizzano fuori note fruttate lo stanno a dimostrare. Se proprio vogliamo essere pignoli la scelta dei legni usati non l’ha avvantaggiato, ma adesso queste note un po’ più cupe gli conferiscono solo carattere e complessità.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In bocca ha sapidità e ancora bella potenza, accompagnata da un tannino ruvido, figlio dei tempi e del tempo meteorologico. L’acidità è ben presente e affianca il tannino in una dimostrazione di giovinezza e austera eleganza. In bocca è molto lungo ma soprattutto ha grande equilibrio. Non solo non dimostra trent’ anni ma sono convinto che potrà andare avanti benissimo come minimo per altri dieci.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Un pezzettino della bella storia enoica scritta da Giulio Gambelli&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/4739602419400542902/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=4739602419400542902&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4739602419400542902'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4739602419400542902'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/invecchiatigp-petrolo-vino-da-tavola-di.html' title='InvecchiatIGP: Petrolo - Vino da Tavola di Toscana Torrione 1994'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShD12lNDEZx8Cf__TKfI_tGxLNS72NFScAk3RirDWAuPEZUPNdLwMUn02_gXeafpYps53SXPEdINbOcm51XNqwixm7xtt0mGJZ1g2ljgoSVnRwbqEdRbI83knTBkCD8L6gTVULk-V1wr68Q7pPoOMc3pFqQhtxUmOXv5MocvNRVFEN3DZLdPdVF4QWqs/s72-c/torrione%20etichetta.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-4493653126329097674</id><published>2024-03-08T01:30:00.000+01:00</published><updated>2024-03-08T01:30:00.130+01:00</updated><title type='text'>Podere Casanova - Rosso di Montepulciano DOC 2019</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;di Carlo Macchi&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Questo Rosso di Montepulciano 2019 in commercio da poco, dimostra freschezza e piacevolezza innate ma soprattutto una giovinezza che sorprende.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKePaXqo8EZ5OOZXzFvsVhm4CI9HlEf-rhg29heH1oQdcbfsCFRacCN_E_IIsLdHAPE_a5THPHraD8aVUH9VSTo7abvahnzg5m-icpPRJFEOeTY3_8WPE6eKmHcHJEpede4oIGmw9hZMdYjRT42vR45Z28BDpLdsSg9HUlpzDISGKAEgUAgPhv9zTq-6g/s3291/podere%20casanova%202.jpg&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKePaXqo8EZ5OOZXzFvsVhm4CI9HlEf-rhg29heH1oQdcbfsCFRacCN_E_IIsLdHAPE_a5THPHraD8aVUH9VSTo7abvahnzg5m-icpPRJFEOeTY3_8WPE6eKmHcHJEpede4oIGmw9hZMdYjRT42vR45Z28BDpLdsSg9HUlpzDISGKAEgUAgPhv9zTq-6g/s320/podere%20casanova%202.jpg&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il tannino è soffice e l’acidità è ben bilanciata. Sangiovese in purezza di bella finezza ha un solo difetto: se aperto finisce alla svelta. 13 euro in cantina.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/4493653126329097674/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=4493653126329097674&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4493653126329097674'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4493653126329097674'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/podere-casanova-rosso-di-montepulciano.html' title='Podere Casanova - Rosso di Montepulciano DOC 2019'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKePaXqo8EZ5OOZXzFvsVhm4CI9HlEf-rhg29heH1oQdcbfsCFRacCN_E_IIsLdHAPE_a5THPHraD8aVUH9VSTo7abvahnzg5m-icpPRJFEOeTY3_8WPE6eKmHcHJEpede4oIGmw9hZMdYjRT42vR45Z28BDpLdsSg9HUlpzDISGKAEgUAgPhv9zTq-6g/s72-c/podere%20casanova%202.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-3026775018550162361</id><published>2024-03-07T01:30:00.003+01:00</published><updated>2024-03-12T09:49:02.453+01:00</updated><title type='text'>18 Chianti Classico dell’ UGA San Donato in Poggio : logiche diversità e buona qualità in un territorio ancora da scoprire</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Carlo Macchi&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Sostengo da sempre che uno dei principali pregi delle &lt;b&gt;11 Unità Geografiche Aggiuntive (UGA)&lt;/b&gt; del Chianti Classico sia stato quello di aver stimolato i produttori ad unirsi, conoscersi meglio, apprezzarsi e presentarsi come gruppo.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La riprova è stata la degustazione che nei giorni scorsi si è svolta all’Enoteca Innocenti a Poggibonsi, con i 18 produttori (e altrettanti vini) dell’&lt;b&gt;UGA San Donato in Poggio.&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZtzQ-qBEyjJbYQcQ2ZKp5_Hmlx4ymv-9h-8J-CnpqwaBVlnatE0Pa8Os4qov4pYYkfaLL2fmMDcKQdknsMNu3rSgFpqQd-fcMlDZeyI-wYyLjO94Q3YtjHrO1P9DUYJd6u49hzkAz5fQ9qeqEIJg4OHSrAxlOCU68T6c6LU0dq_TyEIy07jCJFbuFpI/s1744/251030591_4994502623903820_4625266401630765649_n.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1133&quot; data-original-width=&quot;1744&quot; height=&quot;260&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZtzQ-qBEyjJbYQcQ2ZKp5_Hmlx4ymv-9h-8J-CnpqwaBVlnatE0Pa8Os4qov4pYYkfaLL2fmMDcKQdknsMNu3rSgFpqQd-fcMlDZeyI-wYyLjO94Q3YtjHrO1P9DUYJd6u49hzkAz5fQ9qeqEIJg4OHSrAxlOCU68T6c6LU0dq_TyEIy07jCJFbuFpI/w400-h260/251030591_4994502623903820_4625266401630765649_n.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Foto di gruppo&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Se oggi si pensa al territorio del Chianti Classico le prime immagini che vengono in mente all’appassionato sono quasi sempre quelle delle vigne che fanno corona a Radda in Chianti, o la Conca d’Oro di Panzano o magari lo skyline di Castellina in Chianti. San Donato in Poggio (con una parte non secondaria del comune di Poggibonsi) è sicuramente un territorio meno conosciuto ai più e quindi cercherò di presentarvelo forte di una frequentazione di più di 65 anni, quelli della mia vita.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://winedecoded.com.au/wp-content/uploads/2023/04/Chianti-Classico-The-Territory-and-the-UGA-1.jpeg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;561&quot; height=&quot;640&quot; src=&quot;https://winedecoded.com.au/wp-content/uploads/2023/04/Chianti-Classico-The-Territory-and-the-UGA-1.jpeg&quot; width=&quot;450&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La caratteristica principale di questa UGA è l’esaltazione della grande diversità chiantigiana: diversità di terreni, di altitudini, di esposizioni, di clima, di tipologie di bosco e quindi, di conseguenza, anche di vini.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPb9o90llRk0ABdm2MgNLqw7c6EapZN7eY2RNeggrsl_xE9RCb-qlH8aWOJVao1vs0NX4b21M1RKgy678aw4fcPdrVXu9xDNAwISMtDgkYew8U3uRuGTAsEoWvykBBuhTRLmrzttKdu9VwYfpSCzUmNm_GPRMRcPvTRf5ukHMDn-mKDid1Zzhj2dT77w/s1536/335330057_907750267164211_6130975596541598699_n.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1526&quot; data-original-width=&quot;1536&quot; height=&quot;318&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPb9o90llRk0ABdm2MgNLqw7c6EapZN7eY2RNeggrsl_xE9RCb-qlH8aWOJVao1vs0NX4b21M1RKgy678aw4fcPdrVXu9xDNAwISMtDgkYew8U3uRuGTAsEoWvykBBuhTRLmrzttKdu9VwYfpSCzUmNm_GPRMRcPvTRf5ukHMDn-mKDid1Zzhj2dT77w/s320/335330057_907750267164211_6130975596541598699_n.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ammetto che anche nelle altre UGA il bosco è sempre preponderante sul vigneto e sul seminativo,  ma una bella fetta boschiva dell’UGA di San Donato in Poggio ha composizione diversa rispetto alle altre zone  (per esempio per la presenza del cipresso, di moltissimo leccio, mentre invece sono in minoranza querce e castagni) e questo perché anche il terreno è diverso e in molte zone mostra dei pH piuttosto bassi, che da una parte porta a vini molto serbevoli anche senza grandi acidità, ma d’altro canto li rende meno pronti  da giovani rispetto ad altri territori.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Comunque, per capire quanto poca vigna ci sia rispetto al bosco basta dare un’occhiata alla cartina, qua sotto, che parla da sola.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgme94ao70z_LktlgO1zyi8z_NYNZnticzoFtQnwAP6WEnoSnxmsrktEgo0ZUDIbOl0lG_VMNsRL2l5qlyd_lVLlpv6MhCGIhAV6-_PXEQc69Jq9vAw0YFB-ei7MVOH3RApX1IVkdcbNK5jzKqp4tqIzxr0C9Exhjpq6igzZLqRpf7G5xeeLYyTaK48hnA/s793/San%20donato%20territorio.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;793&quot; data-original-width=&quot;756&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgme94ao70z_LktlgO1zyi8z_NYNZnticzoFtQnwAP6WEnoSnxmsrktEgo0ZUDIbOl0lG_VMNsRL2l5qlyd_lVLlpv6MhCGIhAV6-_PXEQc69Jq9vAw0YFB-ei7MVOH3RApX1IVkdcbNK5jzKqp4tqIzxr0C9Exhjpq6igzZLqRpf7G5xeeLYyTaK48hnA/w381-h400/San%20donato%20territorio.jpg&quot; width=&quot;381&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Non siamo certo si fronte ad un UGA “di montagna”, dato che si va dai 200 metri ai quasi 450, ma, come detto sopra, il terreno permette di ottenere dei sangiovese con ottima tenuta nel tempo. Altra cosa importante sono le esposizioni dei vigneti, che visto l’andamento fortemente movimentato delle colline non hanno permesso sempre la classica esposizione sud/sud-est e questo porta oggi, con il cambio climatico, ad un indubbio vantaggio.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMU7msoW0sCNNgnOiDdBHnEY9A8NtThC7SnedaCUYHnxfSoR4gfVKAqFrIAVf0cfZhzrqRJgQ2HK1SLHNSRpTEIuVXm1h2TX9-pZQLVzAdqN5jv-L7jaiOGcnvJhpmjKebvqUc8sOG2zuqsaFmawnbLnzdoXnv9k61D08eyevP5LsObZk_CN3OEUAB6E/s1609/309181887_476864684483513_6632334302584941357_n.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1609&quot; data-original-width=&quot;1609&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMU7msoW0sCNNgnOiDdBHnEY9A8NtThC7SnedaCUYHnxfSoR4gfVKAqFrIAVf0cfZhzrqRJgQ2HK1SLHNSRpTEIuVXm1h2TX9-pZQLVzAdqN5jv-L7jaiOGcnvJhpmjKebvqUc8sOG2zuqsaFmawnbLnzdoXnv9k61D08eyevP5LsObZk_CN3OEUAB6E/s320/309181887_476864684483513_6632334302584941357_n.png&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;I vini degustati erano 16 della 2021 e due dell’annata 2020 e, a parte l’ultimo (una gran Selezione) erano tutti Chianti Classico d’annata.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Non è questa la sede per fare delle schede organolettiche vino per vino ma, da persona che conosce bene questo territorio perché ci vive, posso dirvi che praticamente tutti i vini erano rappresentazioni fedeli del loro microcosmo e microclima: per esempio quelli con le vigne più in alto avevano acidità più spiccata, quelli con le vigne più in basso mostravano maggiore rotondità e ampiezza. Inoltre, l’annata 2021, per me non certo esplosiva sul versante della potenza, è stata ben rappresentata con vini equilibrati e freschi, dai tannini quasi sempre levigati. Interessanti alcune scelte, come quella di non usare legno in affinamento, che hanno portato a vini dai notevoli profumi floreali, e comunque in generale i legni sono stati usati con la giusta parsimonia. La qualità media è alta e se proprio devo dire qualcosa di più specifico posso affermare, da buon campanilista, che i vini di aziende nel comune di Poggibonsi non hanno per niente sfigurato all’interno del gruppo, anzi.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHduNWij9aKKnRiGguPWo1Yv4zuTtki3JemCYbpnuyGegzZYE4qQKKu2quwEMKnhHJ80BlX8x1y-IJYYzjP0QsuYLAUfpqAr738uIvZLqh-xoxmyXy68dK560oO141Qpyky1EsEHQtiNcML4iuACXAivb5q9YC2ExN9J7VdRO4cUedwO2kOGOlOIs69aI/s1284/san%20donato%20vini.jpg&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;698&quot; data-original-width=&quot;1284&quot; height=&quot;217&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHduNWij9aKKnRiGguPWo1Yv4zuTtki3JemCYbpnuyGegzZYE4qQKKu2quwEMKnhHJ80BlX8x1y-IJYYzjP0QsuYLAUfpqAr738uIvZLqh-xoxmyXy68dK560oO141Qpyky1EsEHQtiNcML4iuACXAivb5q9YC2ExN9J7VdRO4cUedwO2kOGOlOIs69aI/w400-h217/san%20donato%20vini.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;All’inizio ho parlato di diversità tra i vini, che non parrebbe un bel viatico per un territorio che cerca di farsi conoscere in maniera unitaria, ma io credo che le grandi diversità pedologiche e territoriali a cui accennavo prima non potevano che portare a vini con caratteristiche diverse e quasi sempre  non per la voglia del produttore di emergere ma proprio perché rispettose del vigneto. Anche chi ha uve internazionali nel blend ha mostrato vini molto chiantigiani, sia al naso che nella struttura di bocca. A questo punto devo affrontare un tema importante: la menzione UGA, per adesso, può essere riportata solo dai vini Gran Selezione ma se c’è una certezza in questa storica  DOCG  è che il vino realmente di territorio è il Chianti Classico annata, quello che rappresenta le sue storiche diversità, la sua vera anima.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKerIXsy28VoWrBM3HaOrRkNd3q1sGrmfZmybssVeE7EHDIFkh3rdDOnylpoZa-28exQzS5AN3vzzAPjRDoREtQ6OBDIPVCX4XwhHiuy4225wmiF2zW3cEX1YyEzIKTOCqbt3eGuuD-Qs43EVS_il4c8jRwyvCHZ0XMj61FCf6alxakTtC5AtHcNz3Tro/s1283/san%20donato%20bottiglie.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;406&quot; data-original-width=&quot;1283&quot; height=&quot;126&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKerIXsy28VoWrBM3HaOrRkNd3q1sGrmfZmybssVeE7EHDIFkh3rdDOnylpoZa-28exQzS5AN3vzzAPjRDoREtQ6OBDIPVCX4XwhHiuy4225wmiF2zW3cEX1YyEzIKTOCqbt3eGuuD-Qs43EVS_il4c8jRwyvCHZ0XMj61FCf6alxakTtC5AtHcNz3Tro/w400-h126/san%20donato%20bottiglie.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Per questo da una parte spero che prima possibile l’UGA possa essere estesa a questa tipologia e dall’altro faccio i complimenti ai produttori di san Donato, che si sono presentati con questa tipologia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;I Chianti Classico erano delle aziende (in ordine alfabetico):&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Badia a Passignano&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Casa Emma&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Casa Sola&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Castello della Paneretta&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Castello Monsanto&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Cinciano&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Fattoria Cerbaia&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Fattoria La Ripa&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Fattoria Montecchio&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Fattoria Ormanni&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Il Poggiolino&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Isole e Olena&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Le Filigare&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Le Masse&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Podere la Cappella&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Poggio al Sole&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Quercia al Poggio&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;b&gt;Torcilacqua&lt;/b&gt;&lt;/i&gt;&lt;/div&gt;&lt;/span&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/3026775018550162361/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=3026775018550162361&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3026775018550162361'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3026775018550162361'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/18-chianti-classico-dell-uga-di-san.html' title='18 Chianti Classico dell’ UGA San Donato in Poggio : logiche diversità e buona qualità in un territorio ancora da scoprire'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhZtzQ-qBEyjJbYQcQ2ZKp5_Hmlx4ymv-9h-8J-CnpqwaBVlnatE0Pa8Os4qov4pYYkfaLL2fmMDcKQdknsMNu3rSgFpqQd-fcMlDZeyI-wYyLjO94Q3YtjHrO1P9DUYJd6u49hzkAz5fQ9qeqEIJg4OHSrAxlOCU68T6c6LU0dq_TyEIy07jCJFbuFpI/s72-w400-h260-c/251030591_4994502623903820_4625266401630765649_n.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-8554070663724539305</id><published>2024-03-04T08:28:00.002+01:00</published><updated>2024-03-04T08:28:40.226+01:00</updated><title type='text'>Chianti Classico Collection 2024: vi racconto tutto sull&#39;ultima annata in commercio tra aspettative e delusioni</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;Con un’edizione speciale che inaugura l’anno del &lt;b&gt;&lt;i&gt;centesimo anniversario&lt;/i&gt;&lt;/b&gt; del Consorzio più antico d’Italia, la &lt;b&gt;&lt;span style=&quot;color: red;&quot;&gt;Chianti Classico Collection 2024&lt;/span&gt;&lt;/b&gt; si è conclusa da poco con numeri davvero significativi: &lt;b&gt;211 le aziende partecipanti&lt;/b&gt;, &lt;b&gt;773 i vini in degustazione, 2000 gli operatori di settore e 350 i rappresentanti della stampa nazionale ed internazionale&lt;/b&gt; accreditati, cui quest’anno si sono aggiunti anche &lt;b&gt;460 appassionati&lt;/b&gt;&amp;nbsp;ai quali la manifestazione ha aperto le porte il 16 febbraio con l’obiettivo di presentare le nuove annate in commercio, ovvero la &lt;b&gt;2022 &lt;/b&gt;e la &lt;b&gt;Riserva &lt;/b&gt;e &lt;b&gt;Gran Selezione 2021.&lt;/b&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_TWoKmT3HVpFFLpt2hrm8bRj4pb3WvvIjSeCHaJmzVpmVsZHqVd7vnph1IWGgDHmo9jOCOm-8ueUWlCEfObnE6kFAf3NX4dGNVeJSZvIWu22SGiFP-hOKMpm8CkJcOlhE_Z3pEym7UhelsAAp2nWV8b0Mzvyhh-HrmQidw-jg4n_e0ZKnhu5rSr6_K8/s3600/chianti%20classico%20collection%2023-6525.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2400&quot; data-original-width=&quot;3600&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_TWoKmT3HVpFFLpt2hrm8bRj4pb3WvvIjSeCHaJmzVpmVsZHqVd7vnph1IWGgDHmo9jOCOm-8ueUWlCEfObnE6kFAf3NX4dGNVeJSZvIWu22SGiFP-hOKMpm8CkJcOlhE_Z3pEym7UhelsAAp2nWV8b0Mzvyhh-HrmQidw-jg4n_e0ZKnhu5rSr6_K8/w400-h266/chianti%20classico%20collection%2023-6525.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Un Consorzio, quello del Gallo Nero, che con i suoi 100 anni “&lt;i&gt;deve essere un esempio per tutte le altre realtà italiane&lt;/i&gt;” come ha commentato il Presidente della Commissione Agricoltura della Camera, Mirco Carloni, ospite della manifestazione.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfyzzJbT1I2rmd_RXauUA0s8So1oGMQvfpisoK2qHM2IeiKw3cOBmtFLfx4__ytA12GSgxy3vwEfk-pGoS_espl8NPDqtlHyLas-SclGos9w44XJk_5NuQFOw3DTM_SQP1YFV2Iwht7vDoeE2_dk1KeWGIINKipNkY_ANeqzwLFPEyj38SY8q3YhWih8/s652/C100.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;361&quot; data-original-width=&quot;652&quot; height=&quot;221&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfyzzJbT1I2rmd_RXauUA0s8So1oGMQvfpisoK2qHM2IeiKw3cOBmtFLfx4__ytA12GSgxy3vwEfk-pGoS_espl8NPDqtlHyLas-SclGos9w44XJk_5NuQFOw3DTM_SQP1YFV2Iwht7vDoeE2_dk1KeWGIINKipNkY_ANeqzwLFPEyj38SY8q3YhWih8/w400-h221/C100.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nel 1924, infatti, furono 33 lungimiranti viticoltori a decidere di crearlo: la loro visione fu quella di credere nell’unità di intenti, nella forza della collettività, di investire nell’aggregazione uscendo dalla miopia del singolo interesse privato, perché solo così si poteva gestire una produzione che potesse parlare di un intero territorio. A distanza di un secolo, i soci del Consorzio sono diventati 500, ma gli obiettivi che ci accomunano sono gli stessi del 1924. Proteggere il vino che nasce da un territorio altamente vocato e di rara bellezza e accompagnare i viticoltori nell’affrontare i mercati di tutto il mondo sotto l’insegna comune del Gallo Nero.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://www.qualivita.it/wp-content/uploads/2021/06/Manetti-ChiantiClassicoDOP.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;350&quot; data-original-width=&quot;620&quot; height=&quot;226&quot; src=&quot;https://www.qualivita.it/wp-content/uploads/2021/06/Manetti-ChiantiClassicoDOP.png&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Giovanni Manetti&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;“&lt;i&gt;E’ il territorio che fa la differenza&lt;/i&gt; - ha dichiarato il Presidente Giovanni Manetti, nel corso del suo saluto alla stampa – &lt;i&gt;ma fondamentale è anche il rapporto fra i fattori naturali e le persone, uomini e donne, che sono riusciti a mettere a frutto il dono offerto loro da madre natura. Questo è quel quid in più, l’intreccio magico fra natura e uomo, che ci permette di produrre vini unici al mondo. Quello che il grande Luigi Veronelli chiamava “l’anima del vino”. L’auspicio – ha concluso Manetti - è che i vini Chianti Classico possano esprimere sempre più territorio ma anche sempre più anima&lt;/i&gt;.”&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbY5hXgBbrXxWMYRkanURLAIPoAmEIEZnTaFe9VH-0G1FK-0viIGwZbATdwW9QOkstPZL9thqHSvse5Uqj6E7AnGlVDAla5U793BltpFwdROLE2g7NFLN3xQC7Ey5R9FckCKqkunNGYBFEZLMTl4afvTb9_cNlbvbAVocbFpP1J51omwflabMGex8Vg4/s3600/chianti%20classico%20collection%2023-6653.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2400&quot; data-original-width=&quot;3600&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbY5hXgBbrXxWMYRkanURLAIPoAmEIEZnTaFe9VH-0G1FK-0viIGwZbATdwW9QOkstPZL9thqHSvse5Uqj6E7AnGlVDAla5U793BltpFwdROLE2g7NFLN3xQC7Ey5R9FckCKqkunNGYBFEZLMTl4afvTb9_cNlbvbAVocbFpP1J51omwflabMGex8Vg4/w400-h266/chianti%20classico%20collection%2023-6653.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Come sempre, ogni volta che partecipo ad una Anteprima, mi dedico, anche solo per questioni di tempo, a valutare l’ultima annata in commercio ovvero, come in questo caso,&amp;nbsp;la (difficile) 2022. Già, infatti due anni fa, come riporta il Laboratorio di monitoraggio e modellistica ambientale della Regione Toscana*, il 2022 è stato l’anno più caldo con riferimento al periodo 1991-2020 (+ 1,3° sopra la media del periodo) caratterizzato sostanzialmente da un’estate calda e torrida, seconda solo alla 2003, e da una importante scarsità di piogge (-13%) con lunghe fasi siccitose (gennaio-marzo e maggio-luglio), interrotte da brevi parentesi eccezionalmente piovose (settembre, novembre e dicembre) che hanno messo ovviamente a dura prova lo sviluppo regolare dei ritmi vegetativi delle piante e la regolare maturazione, sia tecnologica che fenolica.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXczDURx2sK0zo9S_KNpxce9JuUejQxlSAI4hRpKlOvsqFrdYteoU4-K7No6v5TkFfr1nO53uMtHMZmwq0R_VTMnkA_1ZxgbxnRg952ZEpVpFXVUVfsH4ISfSW63T63_wZ8GFMluScDyq8u5ZUKrNnk1e3l4H5FYbjGL2f5n4kcEUvWq-oeCMLppE0l4/s3600/chianti%20classico%20collection%2023-7190.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2400&quot; data-original-width=&quot;3600&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXczDURx2sK0zo9S_KNpxce9JuUejQxlSAI4hRpKlOvsqFrdYteoU4-K7No6v5TkFfr1nO53uMtHMZmwq0R_VTMnkA_1ZxgbxnRg952ZEpVpFXVUVfsH4ISfSW63T63_wZ8GFMluScDyq8u5ZUKrNnk1e3l4H5FYbjGL2f5n4kcEUvWq-oeCMLppE0l4/w400-h266/chianti%20classico%20collection%2023-7190.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In Chianti Classico, pertanto, l&#39;annata 2022 è stata tutto fuorché eccezionale, i vini da me degustati, con le eccezioni che andrò a segnalare successivamente, erano corretti, relativamente monocorde a livello aromatico dove ritroviamo tanta frutta rossa succosa, grado alcolico a volte fuori scala, e poco altro. Anche al gusto sono vini piacevoli ma manca quel guizzo di personalità e di lunghezza che potrebbe renderli altamente godibili. Volendo fare un paragone con le annate precedenti, questi 2022, mediamente, peccano di profondità e, consentitemi il termine, di tridimensionalità che avevo ritrovato spesso e volentieri nella 2019 che, ad oggi, rappresenta l’ultima grande annata in Chianti Classico.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Fortunatamente, non mancano Chianti Classico 2022 di grande godimento ed equilibrio, &lt;b&gt;figli di territori di produzione più freschi&lt;/b&gt; grazie ad una altitudine media dei vigneti e\o di una loro esposizione che ha permesso alla vite di “salvarsi” dalle condizioni climatiche estreme dell’annata che, comunque, anche in queste zone, era difficilissima da gestire e i risultati nel bicchiere, purtroppo, lo hanno confermato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YrnVtB4LWNWIZL9A_0Ul298ZbvnwJ4YMonUN0oQAXR-icG8c0xPRpVcuYlwnoDfOd2IAPkVWWf-3WfxW19qgU9P9ysmvbGtJ3sh3zq8I-qFDCsWojMvwgfBAUwYrj3wGZNO36voGJ8tulAQ1KmX40o9nM4GGxxS6BucbAqM0dTdD0JoBZDUuDbqfOrw/s1024/369658814_835606078476794_3890063685846779808_n.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;683&quot; data-original-width=&quot;1024&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YrnVtB4LWNWIZL9A_0Ul298ZbvnwJ4YMonUN0oQAXR-icG8c0xPRpVcuYlwnoDfOd2IAPkVWWf-3WfxW19qgU9P9ysmvbGtJ3sh3zq8I-qFDCsWojMvwgfBAUwYrj3wGZNO36voGJ8tulAQ1KmX40o9nM4GGxxS6BucbAqM0dTdD0JoBZDUuDbqfOrw/w400-h266/369658814_835606078476794_3890063685846779808_n.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tra i 57 Chianti Classico 2022 presentati alla stampa, dato che conferma tutte le difficoltà esposte in precedenza, i territori o, meglio, le UGA dove ho trovato picchi di eccellenza sono state sicuramente &lt;b&gt;Radda in Chianti &lt;/b&gt;e&lt;b&gt; Lamole&lt;/b&gt;. Nel primo caso il &lt;b&gt;Chianti Classico&lt;/b&gt; annata di &lt;b&gt;Istine&lt;/b&gt;, prodotto dalla bravissima Angela Fronti, è quello che probabilmente mi è piaciuto maggiormente perché al frutto rosso croccante associa al palato leggiadria e sapidità rendendo il sorso scorrevolissimo ma al tempo stesso non rinunciando alla territorialità, Stessa cosa a Radda in Chianti, forse con meno impatto immediato, lo ha prodotto Michele Braganti di &lt;b&gt;Monteraponi &lt;/b&gt;che ha presentato un &lt;b&gt;Chianti Classico 2022&lt;/b&gt; di equilibrio sopraffino nonostante una generosità palatale inconsueta figlia di una annata che anche a Radda si è fatta sentire.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://sparklinglife.it/wp-content/uploads/2022/04/Chianti-Classico-UGA-mappa.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;560&quot; data-original-width=&quot;800&quot; height=&quot;304&quot; src=&quot;https://sparklinglife.it/wp-content/uploads/2022/04/Chianti-Classico-UGA-mappa.jpg&quot; width=&quot;434&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Di &lt;b&gt;Lamole&lt;/b&gt;, una delle UGA che amo di più, è stata presentato solo un 2022, quello di &lt;b&gt;Castellinuzza e Piuca,&lt;/b&gt; che ha confermato come questo territorio, costellato da boschi, piante di iris e vigneti con quote superiore a 500 metri s.l.m., sia tra quelli più performanti quando si tratta di “gestire” il sangiovese durante le annate calde e siccitose. Il Chianti Classico di questa piccola azienda famigliare mi ha stregato per un profilo aromatico arioso di rara eleganza floreale e per un sorso agile e disteso che emoziona con la semplicità e la bellezza delle piccole cose.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonBfR8OHxYFpap1VlPRil1GNpES40NogSDDcn-AG5XeLFeMueZSnz_68XLeV-0R-1FmRpvPjyh6mOkBrOcd014w4P2EAwxdPqiLMwFcsiYf7mtKqqg7C5X3uCqJuMp9SX8jAQp9pVwwlswIFVqNv_gBySYet9XrLzhV368eCEEcDxFt6G8P4O3WlVTz4/s800/CASTELLINUZZA-E-PIUCA-AGRITURISMO-FIRENZE-1.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;533&quot; data-original-width=&quot;800&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonBfR8OHxYFpap1VlPRil1GNpES40NogSDDcn-AG5XeLFeMueZSnz_68XLeV-0R-1FmRpvPjyh6mOkBrOcd014w4P2EAwxdPqiLMwFcsiYf7mtKqqg7C5X3uCqJuMp9SX8jAQp9pVwwlswIFVqNv_gBySYet9XrLzhV368eCEEcDxFt6G8P4O3WlVTz4/w400-h266/CASTELLINUZZA-E-PIUCA-AGRITURISMO-FIRENZE-1.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Vigneti di Castellinuzza e Piuca&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Gaiole&lt;/b&gt;, unica UGA del Chianti Classico il cui capoluogo non si trova in cima a un colle o a un crinale bensì al centro di una conca, subito ai piedi dei Monti del Chianti, è per questo motivo una delle zone più fresche dell’intera denominazione e da questo storico territorio arriva il &lt;b&gt;Chianti Classico 2022 di Castello di Ama&lt;/b&gt; dalla veemente luminosità gusto-olfattiva pur mantenendo inalterata la sua spina dorsale di spiccata chiantigianità.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://www.datocms-assets.com/11287/1568881432-227.jpg?fm=jpg&amp;amp;fit=crop&amp;amp;w=1200&amp;amp;h=620&amp;amp;blend-mode=normal&amp;amp;auto=format%2Ccompress&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;413&quot; data-original-width=&quot;800&quot; height=&quot;207&quot; src=&quot;https://www.datocms-assets.com/11287/1568881432-227.jpg?fm=jpg&amp;amp;fit=crop&amp;amp;w=1200&amp;amp;h=620&amp;amp;blend-mode=normal&amp;amp;auto=format%2Ccompress&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Da Gaiole in Chianti arriva anche l’ottimo &lt;b&gt;Chianti Classico&lt;/b&gt; “base” di &lt;b&gt;Riecine&lt;/b&gt;, forse meno rarefatto del solito, ma comunque elegantissimo, tenace, avvolgente e denso di sapore come si confà ai migliori sangiovese in purezza della denominazione.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTSSu00EK1oxIhxBx16123Fa5YWo2zOhrDiIA&amp;amp;usqp=CAU&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;175&quot; data-original-width=&quot;288&quot; height=&quot;175&quot; src=&quot;https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTSSu00EK1oxIhxBx16123Fa5YWo2zOhrDiIA&amp;amp;usqp=CAU&quot; width=&quot;288&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Least but not the last il Chianti Classico 2022 di Cigliano di Sopra, anche questo un sangiovese di razza che, in un territorio non facile con climi estremi come San Casciano, ha saputo mantenere carattere, integrità ed armonia di beva che solo chi conosce perfettamente la sua Terra può preservare ed esaltare nelle evidenti difficoltà. Bravi!&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/8554070663724539305/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=8554070663724539305&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8554070663724539305'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8554070663724539305'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/chianti-classico-collection-2024-vi.html' title='Chianti Classico Collection 2024: vi racconto tutto sull&#39;ultima annata in commercio tra aspettative e delusioni'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_TWoKmT3HVpFFLpt2hrm8bRj4pb3WvvIjSeCHaJmzVpmVsZHqVd7vnph1IWGgDHmo9jOCOm-8ueUWlCEfObnE6kFAf3NX4dGNVeJSZvIWu22SGiFP-hOKMpm8CkJcOlhE_Z3pEym7UhelsAAp2nWV8b0Mzvyhh-HrmQidw-jg4n_e0ZKnhu5rSr6_K8/s72-w400-h266-c/chianti%20classico%20collection%2023-6525.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-3055522893426153257</id><published>2024-03-02T01:30:00.001+01:00</published><updated>2024-03-02T01:30:00.134+01:00</updated><title type='text'>InvecchiatIGP: Scavino -  Barolo Bric dël Fiasc 1996</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;di Roberto Giuliani&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Meno di due anni fa, proprio per la nostra rubrica “Invecchiato IGP”, vi raccontai di uno splendido Barolo Rocche dell’Annunziata 1990, ma &lt;b&gt;lo scorso 25 febbraio Enrico Scavino ci ha lasciato all’età di 82 anni&lt;/b&gt; per complicanze dovute a un intervento chirurgico. Ho sentito naturale ricordarlo con un altro suo grande vino, questa volta classe ’96; potevo scegliere anche il ’95 o il ’94, ma quest’annata ha sempre avuto molte più frecce al suo arco, nonostante i primi anni fosse estremamente chiusa, austera e poco incline a compiacere i nostri palati.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://www.baroloeco.it/wp-content/uploads/2024/02/Enrico-Scavino.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;777&quot; height=&quot;400&quot; src=&quot;https://www.baroloeco.it/wp-content/uploads/2024/02/Enrico-Scavino.jpg&quot; width=&quot;389&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Enrico Scavino - Credit: baroloeco.it&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Enrico, come certamente saprete, è stato uno dei principali esponenti dei “Barolo Boys”, quel drappello di vignaioli langhetti che decisero di rivoluzionare il modo di fare vino e che, tra apprezzamenti e critiche, di fatto hanno permesso al Barolo di conquistare una fama assoluta negli States e in molti altri Paesi esteri. L’azienda Scavino nasce nel 1921 ad opera del nonno Lorenzo e del padre Paolo (da cui ha poi preso il nome), ma Enrico già negli anni ’50 era entrato a farne parte, a soli 10 anni, tanto da poter vantare ben 72 vendemmie.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://dimages2.corriereobjects.it/files/main_image_mobile/files/fp/uploads/2024/02/26/65dcaba71f8a0.r_d.737-765-4556.jpeg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;492&quot; data-original-width=&quot;656&quot; height=&quot;300&quot; src=&quot;https://dimages2.corriereobjects.it/files/main_image_mobile/files/fp/uploads/2024/02/26/65dcaba71f8a0.r_d.737-765-4556.jpeg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Oggi sono le figlie Enrica ed Elisa a portare avanti l’azienda, ma il Bric dël Fiasc 1996 è tutto opera del papà Enrico. Ho avuto il piacere di conoscerlo nel 2003, ricordo i suoi occhi, il suo sguardo timido e riservato, era certamente un uomo d’altri tempi ma con una sensibilità spiccata, dalle sue parole trapelava chiaro il suo amore per la vigna e la sua terra.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-1.jpg?resize=400%2C400&amp;amp;ssl=1&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;400&quot; data-original-width=&quot;400&quot; height=&quot;400&quot; src=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-1.jpg?resize=400%2C400&amp;amp;ssl=1&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Credit:&amp;nbsp;iobevotanto.i&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Devo dire che tra gli anni ’90 e il successivo decennio, ho assaggiato di frequente i Barolo di Elio Altare (l’ideatore del gruppo), Roberto Voerzio, Elio Grasso, Giorgio Rivetti, Lorenzo Accomasso, Chiara Boschis e gli altri che poco alla volta hanno abbracciato la visione dei Barolo Boys, ma raramente mi sono emozionato; continuavo a sentire una naturale preferenza per i colori scarichi, i legni non invasivi, una tannicità sincera, tratti distintivi del nebbiolo di Langa, mentre non condividevo la scelta di rendere il Barolo un vino più “addomesticato”, più pronto al consumo per palati che non erano in grado di comprendere un vino inizialmente “ostile”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-4.jpg?resize=400%2C400&amp;amp;ssl=1&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;400&quot; data-original-width=&quot;400&quot; height=&quot;400&quot; src=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-4.jpg?resize=400%2C400&amp;amp;ssl=1&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Credit:&amp;nbsp;iobevotanto.i&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;C’è da dire, però, che non tutti spingevano allo stesso modo in quella direzione, certo la barrique, certo le rese basse, certo la ricerca di una maggiore concentrazione del colore e dei sapori (con appositi concentratori), ma la mano era diversa da produttore a produttore. Inoltre, l’esperienza acquisita con le prime vendemmie e vinificazioni, ha permesso ai più di trovare un maggiore equilibrio nel tempo, sia nell’uso dei legni che nella concentrazione e struttura dei vini. Così, già dalla metà degli anni ’90, si poteva cominciare a notare una mano più felice e consapevole.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFSUFrmJQnwrEpeqOFYDcMizJGsEBy5MOJqG5CUkeVrdTqtxei16mQddAJX2q5qbUSjtPA2agqlo7fdYaoVgwQha-rescsRv353W6x0cpeJ7qJvv5AyyTX_kOFHsmnDeyvN5pjn9SxA_qpbAO7mMCamTn1FJ66acx-XM0pTQtwXrp-1G1ZLAXQkiWVx8/s1200/barolo-bric-del-fiasc-1996-scavino.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;798&quot; data-original-width=&quot;1200&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFSUFrmJQnwrEpeqOFYDcMizJGsEBy5MOJqG5CUkeVrdTqtxei16mQddAJX2q5qbUSjtPA2agqlo7fdYaoVgwQha-rescsRv353W6x0cpeJ7qJvv5AyyTX_kOFHsmnDeyvN5pjn9SxA_qpbAO7mMCamTn1FJ66acx-XM0pTQtwXrp-1G1ZLAXQkiWVx8/w400-h266/barolo-bric-del-fiasc-1996-scavino.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il Bric dël Fiasc 1996 ha queste caratteristiche, oltre al vantaggio di venire da una vigna prestigiosa che dimora nel comune di Castiglione Falletto (oggi MGA Fiasco), il cui suolo è caratterizzato dalle famose Marne di Sant’Agata Fossili, qui composte in prevalenza da limo e argilla (tipiche). Il lavoro di estrazione del colore fatto in quel periodo ha consentito oggi di avere di fronte una tinta tutt’altro che scarica e stanca, siamo ancora sul granato pieno e di buona profondità, c’è luminosità nel calice, segno che il vino non se la passa affatto male.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://images.vivino.com/thumbs/0cnbdPLjQwOUdKEiBr-CMQ_pl_375x500.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;500&quot; data-original-width=&quot;375&quot; height=&quot;500&quot; src=&quot;https://images.vivino.com/thumbs/0cnbdPLjQwOUdKEiBr-CMQ_pl_375x500.png&quot; width=&quot;375&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;E infatti i profumi sono sorprendenti, trovare qualcosa di evoluto è impresa fallimentare, si percepisce ancora uno straordinario frutto, vivo, maturo ma senza alcun cedimento ossidativo; aleggiano menta, cacao e liquirizia, un alito di humus, leggerissimo chiodo di garofano. Ma è all’assaggio che lascia davvero sorpresi: c’è una materia ricca, intensa, con una speziatura finissima e un’eleganza che sa tanto di Castiglione Falletto, grande nerbo e una freschezza esemplare, un vino privo di qualsiasi stanchezza, vivissimo e di grande carattere, arioso e austero allo stesso tempo, lunghissimo e sapido nel finale. Era l’ultima bottiglia a mia disposizione, purtroppo…&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-3.jpg?resize=400%2C400&amp;amp;ssl=1&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;400&quot; data-original-width=&quot;400&quot; height=&quot;400&quot; src=&quot;https://i0.wp.com/www.iobevotanto.it/wp-content/uploads/2021/07/PAOLO-SCAVINO-BAROLO-VISITA-IN-CANTINA-3.jpg?resize=400%2C400&amp;amp;ssl=1&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Credit:&amp;nbsp;iobevotanto.i&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Chiudo contento di avere scelto la bottiglia giusta per onorare Enrico; spero, attraverso il racconto di questo vino, di avere lasciato ad Enrica ed Elisa un bel ricordo del loro caro papà.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/3055522893426153257/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=3055522893426153257&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3055522893426153257'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3055522893426153257'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/invecchiatigp-scavino-barolo-bric-del.html' title='InvecchiatIGP: Scavino -  Barolo Bric dël Fiasc 1996'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFSUFrmJQnwrEpeqOFYDcMizJGsEBy5MOJqG5CUkeVrdTqtxei16mQddAJX2q5qbUSjtPA2agqlo7fdYaoVgwQha-rescsRv353W6x0cpeJ7qJvv5AyyTX_kOFHsmnDeyvN5pjn9SxA_qpbAO7mMCamTn1FJ66acx-XM0pTQtwXrp-1G1ZLAXQkiWVx8/s72-w400-h266-c/barolo-bric-del-fiasc-1996-scavino.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-3546636054158350950</id><published>2024-03-01T01:00:00.001+01:00</published><updated>2024-03-01T01:00:00.136+01:00</updated><title type='text'>Castello Poggiarello - IGT Toscana &quot;Sic et Simpliciter&quot; 2021</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Roberto Giuliani&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Sovicille (SI): prima annata 2018. Cabernet Sauvignon e franc, merlot, fermentazione spontanea e maturazione in anfora separatamente per 8 mesi, poi altri 4 mesi insieme, affinamento di almeno 6 mesi in bottiglia.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U-94-IKFzZGzNDGM04ixf5fCgJMu_sngJa9HLVyiwG-2pYIZKswdhipvNMlHyacHjsy6mQt7d0I5Id3qOu-Nx61rYbuScz3WKEn3tAth420dlr_xsBhQp5dIGwTwJ2Th1NOxR29V3JKhIiedids9u-bvcxbgPWLFJzPbBaCPk-deq_yl3bMxtj1GXnA/s1200/Rosso-d-anfora-2021-castello-poggiarello-big.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;798&quot; data-original-width=&quot;1200&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U-94-IKFzZGzNDGM04ixf5fCgJMu_sngJa9HLVyiwG-2pYIZKswdhipvNMlHyacHjsy6mQt7d0I5Id3qOu-Nx61rYbuScz3WKEn3tAth420dlr_xsBhQp5dIGwTwJ2Th1NOxR29V3JKhIiedids9u-bvcxbgPWLFJzPbBaCPk-deq_yl3bMxtj1GXnA/w400-h266/Rosso-d-anfora-2021-castello-poggiarello-big.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Un vino che strappa l’applauso: ribes, ciliegia, mora, grafite e una beva strepitosa.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/3546636054158350950/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=3546636054158350950&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3546636054158350950'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/3546636054158350950'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/03/castello-poggiarello-igt-toscana-sic-et.html' title='Castello Poggiarello - IGT Toscana &quot;Sic et Simpliciter&quot; 2021'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-U-94-IKFzZGzNDGM04ixf5fCgJMu_sngJa9HLVyiwG-2pYIZKswdhipvNMlHyacHjsy6mQt7d0I5Id3qOu-Nx61rYbuScz3WKEn3tAth420dlr_xsBhQp5dIGwTwJ2Th1NOxR29V3JKhIiedids9u-bvcxbgPWLFJzPbBaCPk-deq_yl3bMxtj1GXnA/s72-w400-h266-c/Rosso-d-anfora-2021-castello-poggiarello-big.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-4581121240462946995</id><published>2024-02-29T01:00:00.000+01:00</published><updated>2024-02-29T01:00:00.144+01:00</updated><title type='text'>Le Furie - Faro Doc &quot;Cicarra&quot; 2021 </title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;di Roberto Giuliani&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt; &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Da un po’ di anni, quando si parla di vino siciliano si pensa subito all’Etna, questo fantastico vulcano che con la sua lava ha creato in migliaia di anni un paesaggio unico, dove oggi stanno riscuotendo grande notorietà i vini che vi vengono prodotti. Ma il territorio isolano custodisce altre perle, di cui si dovrebbe parlare di più, come la Doc Faro, una piccola denominazione che coinvolge esclusivamente la provincia di Messina e che ha rischiato di scomparire una ventina d’anni fa. Oggi, fortunatamente, ne conservano la storia un drappello di vignaioli che, con i loro diversi stili, continuano a raccontare il fascino di una terra baciata dal sole e accarezzata dal mare. Quando ho conosciuto Alessandro, ancora non aveva imbottigliato il suo primo &lt;b&gt;Faro Doc,&lt;/b&gt; ma me ne aveva parlato, riponeva in esso molte aspettative.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-SnWk7X_5VU7h8RYpbtlXcZ1Lustl-WQ0AY5MmKUsGmykxQGvyHwmqpd_ENwXDA-vbReAUXcOaIKAjUk17tMICClZHEtyJ3wmi9IbuwPx4YC-Z0gZ2q-KW_MhVwkmSIvKQLy9Mmxi9lbrmJSRqvSUdsOvjNGUX52MiqwAOhhh3tXyHZcjwmnt0YGKAQ/s800/faro-cicarra-21-2021-le-furie.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;533&quot; data-original-width=&quot;800&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-SnWk7X_5VU7h8RYpbtlXcZ1Lustl-WQ0AY5MmKUsGmykxQGvyHwmqpd_ENwXDA-vbReAUXcOaIKAjUk17tMICClZHEtyJ3wmi9IbuwPx4YC-Z0gZ2q-KW_MhVwkmSIvKQLy9Mmxi9lbrmJSRqvSUdsOvjNGUX52MiqwAOhhh3tXyHZcjwmnt0YGKAQ/w400-h266/faro-cicarra-21-2021-le-furie.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nel frattempo ho assaggiato tutti gli altri suoi vini e mi sono fatto una chiara idea della qualità di questa piccola realtà frutto dell’impegno suo e di Michele, Claudio e Yankuba, in Contrada Cicarra nel comune di Castanea delle Furie (ME).&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://www.quattrocalici.it/wp-content/uploads/2021/05/faro-doc.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;567&quot; data-original-width=&quot;800&quot; height=&quot;284&quot; src=&quot;https://www.quattrocalici.it/wp-content/uploads/2021/05/faro-doc.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La loro filosofia è improntata al massimo rispetto delle materie prime e a un lavoro che favorisca le migliori condizioni per lo sviluppo di un ecosistema che garantisca l’equilibrio e la sanità di questo piccolo territorio. Così, insieme alla vite, dimorano agrumi, ulivi, mandorli, noci, avocadi (e già, ormai si possono fare anche in Sicilia), ciliegi, peri, susini, meli, albicocchi, cipressi, carrubi, pini, pioppi, piante d’alloro ed eucalipto, e come se non bastasse, anche un’arnia e un pollaio. Nel bosco limitrofo, cinghiali, ricci e colombacci vivono la loro vita senza invadere i vigneti. In vigna, è bene ribadirlo, sono banditi erbicidi e prodotti di sintesi, solo rari interventi con rame e zolfo, ma l’obiettivo futuro è di non usare neanche quelli.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://agricolalefurie.com/wp-content/uploads/2022/02/Schermata-2022-02-06-alle-16.47.12-807x800.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;793&quot; data-original-width=&quot;800&quot; height=&quot;397&quot; src=&quot;https://agricolalefurie.com/wp-content/uploads/2022/02/Schermata-2022-02-06-alle-16.47.12-807x800.png&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il Faro Cicarra 21, millesimo 2021, è ottenuto da Nerello Mascalese per il 60%, Nerello Cappuccio per il 20% e Nocera per la restante parte. Nelle prossime annate avrà anche una piccola quota di gaglioppo, consentita dal disciplinare, avendo a disposizione circa 200 piante. Pigia-diraspatura, lieviti indigeni, niente solforosa, macerazione in tino aperto in plastica alimentare senza controllo di temperatura; follatura manuale una volta al giorno, tranne sabato e domenica (la scuola agraria è chiusa).&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://agricolalefurie.com/wp-content/uploads/2022/02/Schermata-2022-02-06-alle-16.48.16-695x800.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;695&quot; height=&quot;400&quot; src=&quot;https://agricolalefurie.com/wp-content/uploads/2022/02/Schermata-2022-02-06-alle-16.48.16-695x800.png&quot; width=&quot;348&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A fine fermentazione alcolica (8 giorni, zuccheri a zero) pressa soffice e acciaio, senza travasi per 10 mesi circa. A fine malolattica, aggiunta di solforosa. In genere in maggio, passaggio per altri 8/10 mesi in un tonneaux da 500 l. e una barrique, ambedue esausti. Leggera solforosa prima dell’imbottigliamento. Affinamento in bottiglia per 8/10 mesi. Gradazione? 12,5%, senza trucchi, in Sicilia! E poi dicono che non si può per via del mutamento climatico. Ma qui si lavora con l’alberello! E poi c’è il mare, la brezza, l’escursione termica… Il prezzo? Lo stesso di tutti gli altri vini, come dice Alessandro “nessuna differenza per i nostri figli”, ovvero 15 euro al privato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi9VwxNPzdeeaVn4YC1RDgC9l_yqXganBM3gR4UCjBaFwdsI3y4-iSD-2sic_LNzSIkjwaNGMzl8b303oU88J0hyphenhyphenUU45T9JxWDa4svFe6NQq5h0UbDn76ZUoTbVD-07Jesx_hOaGoBwxlhf74Bw44t5jZJSEVKz9crh8C71pQPvOGSTDv-vM_Y1TQSMg/s800/faro-cicarra-21-2021-le-furie-retro.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;533&quot; data-original-width=&quot;800&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUi9VwxNPzdeeaVn4YC1RDgC9l_yqXganBM3gR4UCjBaFwdsI3y4-iSD-2sic_LNzSIkjwaNGMzl8b303oU88J0hyphenhyphenUU45T9JxWDa4svFe6NQq5h0UbDn76ZUoTbVD-07Jesx_hOaGoBwxlhf74Bw44t5jZJSEVKz9crh8C71pQPvOGSTDv-vM_Y1TQSMg/w400-h266/faro-cicarra-21-2021-le-furie-retro.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Roba da non crederci, ve lo dico sinceramente, perché questo Faro mette in riga parecchi vini ben più costosi, ha una trama incantevole, i profumi richiamano il fico rosso appena colto, l’arancia, le erbe aromatiche, toni salmastri, il tutto in un ambito di estrema purezza espressiva. All’assaggio senti subito la freschezza, non c’è potenza ma una materia fine ed equilibrata, il tannino è quasi docile, il frutto croccante, la beva strappa l’applauso, grazie anche a un’alcolicità quasi impercettibile. Un’energia che irradia luce, con estrema grazia, un Faro che illumina rubino, finché ce n’è ancora in bottiglia...&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/4581121240462946995/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=4581121240462946995&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4581121240462946995'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4581121240462946995'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/le-furie-faro-doc-cicarra-2021.html' title='Le Furie - Faro Doc &quot;Cicarra&quot; 2021 '/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-SnWk7X_5VU7h8RYpbtlXcZ1Lustl-WQ0AY5MmKUsGmykxQGvyHwmqpd_ENwXDA-vbReAUXcOaIKAjUk17tMICClZHEtyJ3wmi9IbuwPx4YC-Z0gZ2q-KW_MhVwkmSIvKQLy9Mmxi9lbrmJSRqvSUdsOvjNGUX52MiqwAOhhh3tXyHZcjwmnt0YGKAQ/s72-w400-h266-c/faro-cicarra-21-2021-le-furie.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-399127637394873937</id><published>2024-02-24T01:00:00.001+01:00</published><updated>2024-02-24T01:00:00.177+01:00</updated><title type='text'>InvecchiatIGP: Pomario – Umbria Bianco IGT “Arale” 2010</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;blockquote&gt;«&lt;i&gt;I vini buoni sono tantissimi. Noi cerchiamo di dare ai nostri vini personalità, legando la produzione ad un filo conduttore che parla di questo territorio. Amiamo questo posto e vogliamo che i nostri prodotti trasmettano l’amore per questa terra&lt;/i&gt;».&lt;/blockquote&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Con queste parole, durante una mattinata uggiosa di autunno, ci accoglie &lt;b&gt;Giangiacomo Spalletti Trivelli&lt;/b&gt; che, assieme a sua moglie &lt;b&gt;Susanna D’Inzeo&lt;/b&gt;, si innamorarono anni fa della struggente bellezza della campagna umbra e di un vecchio casale sito in località Pomario, nel comune di Piegaro, che era pronto a riprendere vita per fornire loro un “Buen Retiro” per scappare dal caos di Roma.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoT8cXH6MqwUK5uqsqnq0E9uqdqFKiw5m67ebysrkkLUFBjspM3hUsWntWxnek5obWRLgiuM4osWiz4oKZzT41z4PfrYQz4P4sD1jeu08R2lIbrdIPuiwhEO3n4QASSm1-4b38NK0KoLfKX15qSHFl9h4GBVhCH9_kSAeolQdhs7nihrYhoPfhkc9fQ-0/s1512/arale%202010-.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1105&quot; data-original-width=&quot;1512&quot; height=&quot;293&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoT8cXH6MqwUK5uqsqnq0E9uqdqFKiw5m67ebysrkkLUFBjspM3hUsWntWxnek5obWRLgiuM4osWiz4oKZzT41z4PfrYQz4P4sD1jeu08R2lIbrdIPuiwhEO3n4QASSm1-4b38NK0KoLfKX15qSHFl9h4GBVhCH9_kSAeolQdhs7nihrYhoPfhkc9fQ-0/w400-h293/arale%202010-.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Quel poggio luminoso, elevato a 500 metri s.l.m., ha dato il via anche ad un sogno mai sopito da parte del conte Giangiacomo di riprendere la tradizione familiare legata al vino, risalente a fine Ottocento. Venceslao Spalletti Trivelli, senatore del Regno assieme alla moglie Gabriella Rasponi, nipote di Carolina Bonaparte, decisero di comprare un’azienda in Toscana dove successivamente il figlio Cesare, nonno di Giangiacomo, iniziò la produzione di un Chianti molto rinomato. Chi lo ha bevuto, ancora si ricorda chiaramente e con molto piacere, il Chianti Spalletti, prodotto fino ai primi anni ‘70.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://pomario.it/wp-content/uploads/2022/05/pagina_famiglia-conti-1.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;655&quot; height=&quot;400&quot; src=&quot;https://pomario.it/wp-content/uploads/2022/05/pagina_famiglia-conti-1.jpg&quot; width=&quot;328&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;b style=&quot;text-align: justify;&quot;&gt;Giangiacomo Spalletti Trivelli&lt;/b&gt;&lt;span style=&quot;text-align: justify;&quot;&gt;&amp;nbsp;e&amp;nbsp;&lt;/span&gt;&lt;b style=&quot;text-align: justify;&quot;&gt;Susanna D’Inzeo&lt;/b&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Quel desiderio, ben presto, diventò realtà. Infatti, senza esitazioni, i conti Spalletti Trivelli reimpiantarono i vigneti, ristrutturarono integralmente la tenuta e iniziarono le prime sperimentazioni in cantina, grazie all’aiuto di Federica De Santis, agronoma, e Mery Ferrara, enologa. La prima vinificazione a Pomario, nel 2009, venne fatta nella rimessa degli attrezzi: un tonneau di sangiovese e una barrique di trebbiano e malvasia: i futuri &lt;b&gt;Sariano &lt;/b&gt;e &lt;b&gt;Arale&lt;/b&gt;. Da questi si capì da subito le potenzialità dei vini di questo territorio, adagiato tra i colli Orvietani e il Lago Trasimeno, dove oggi, più salda che mai, troviamo l&#39;Azienda Agricola Pomario con i suoi 230 ettari complessivi all’interno dei quali troviamo circa 9 ettari di vigneti condotti secondo i principi dell’agricoltura biologico-biodinamica al fine di mantenere inalterati gli equilibri naturali.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7BfOymTZxBLw0ckwrMEuVEMOnLH-XTZzf9ZFI9ycy_B1ZlHcAEdTzF8M8Evss5XpgpstXsxwFQXFtBtOoo7JJ8VXgLBWRZnsXrjR5XkQX37Z7z0yHISbPndeCwd8RcGXEzRkt_IgqhYXhDu4Dnj-nWD9J-zNTuY9xiA0fCEBocAS89lQf9SvIpibOws/s2016/verticale.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2016&quot; data-original-width=&quot;1512&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7BfOymTZxBLw0ckwrMEuVEMOnLH-XTZzf9ZFI9ycy_B1ZlHcAEdTzF8M8Evss5XpgpstXsxwFQXFtBtOoo7JJ8VXgLBWRZnsXrjR5XkQX37Z7z0yHISbPndeCwd8RcGXEzRkt_IgqhYXhDu4Dnj-nWD9J-zNTuY9xiA0fCEBocAS89lQf9SvIpibOws/w300-h400/verticale.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;La verticale&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’Arale, come scritto in precedenza, è il primo bianco prodotto dall’azienda, un blend di trebbiano e malvasia che deriva il suo nome dal monte che sovrasta la vigna storica, di almeno 50 anni di età. Durante la mia ultima visita in cantina, grazie alla generosità della proprietà, &lt;b&gt;ho potuto degustare una verticale storica di Arale&lt;/b&gt; che dall’annata 2019, ci ha portato indietro nel tempo fino alla 2010, annata che oggi vi descriverò per InvecchiatIGP vista la sua bontà.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66UJBQbqzJP39mKQUwNYGNbnfEj1ktC7L9i71r4g6IEC9GVkVQQo9xXECQG-tZT-QpmOPOcch3uo1Ru9FLJdrCEeTtXXK1Udi4wc7LlR7fAOQ1ZNggoUpRr6KcRuHyWrpha6yjxclbIbP99Uwp2bO6PWpRL1qV8NaGiQNCqfEbF04o4at_L6uFtY8GDU/s2016/arale%202010.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2016&quot; data-original-width=&quot;1512&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66UJBQbqzJP39mKQUwNYGNbnfEj1ktC7L9i71r4g6IEC9GVkVQQo9xXECQG-tZT-QpmOPOcch3uo1Ru9FLJdrCEeTtXXK1Udi4wc7LlR7fAOQ1ZNggoUpRr6KcRuHyWrpha6yjxclbIbP99Uwp2bO6PWpRL1qV8NaGiQNCqfEbF04o4at_L6uFtY8GDU/w300-h400/arale%202010.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Da un punto di vista squisitamente tecnico, il vino non ha mai subito grosse variazioni in termini di vinificazione ed affinamento. Le uve, infatti, vengono subito pressate per poi essere messe a fermentare in barriques con l’inoculo di lieviti autoctoni. La fermentazione avviene spontaneamente nelle barriques e gli unici interventi effettuati sono dei batonnage giornalieri.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La prima sfecciatura grossolana avviene solo al termine delle fermentazioni alcolica e malolattica. Si procede poi con ulteriori quattro pulizie annuali in maniera da ottenere un vino pulito e pronto per l’imbottigliamento dopo una leggerissima filtrazione.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmYAozN_d9nObGCLF6XeCM1AJCjLN1hyphenhyphenU7gHdggvA0EP8cyfpHEFWFhTqi1H_vt-OchnKa7o3XdaN5-6OT5N78fQUSSo6ruGVpaY8KMmlzvBjc_J9qKk_QbQ4JdXaHsVxSdbuZdqvDtD9lRORgyr3UQ0lO8NTYlwGa923P3lUIVjrf5Pr-B5pq-iRFPo/s2016/colore%202010%20arale.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2016&quot; data-original-width=&quot;1512&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmYAozN_d9nObGCLF6XeCM1AJCjLN1hyphenhyphenU7gHdggvA0EP8cyfpHEFWFhTqi1H_vt-OchnKa7o3XdaN5-6OT5N78fQUSSo6ruGVpaY8KMmlzvBjc_J9qKk_QbQ4JdXaHsVxSdbuZdqvDtD9lRORgyr3UQ0lO8NTYlwGa923P3lUIVjrf5Pr-B5pq-iRFPo/s320/colore%202010%20arale.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’annata 2010, l’ultima della batteria, colpisce e si fa apprezzare già dal colore che cede pochissimo all’ossidazione e al tempo visto che, come si può verificare dalla foto, il vino sfoggia una cromia leggermente dorata, piena e di bellissima lucentezza. L’ampio ventaglio olfattivo, che dopo oltre venti anni vira su sensazioni aromatiche che evocano i vecchi riesling tedeschi: frutta esotica matura, pesca percoca, resina di pino mugo, erba citrina e un’imponente nota di pietra focaia a cui seguono, col passare del tempo, percezioni salmastre.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://pomario.it/wp-content/uploads/2022/07/bottiglie_pomario.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;308&quot; data-original-width=&quot;800&quot; height=&quot;154&quot; src=&quot;https://pomario.it/wp-content/uploads/2022/07/bottiglie_pomario.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Armoniosa, bilanciatissima e saporita la bocca, ben puntellata da una sapidità a tutto volume e da una freschezza paradigmatica che, in equilibrio con la massa glicerica del vino, concedono una complessità aromatica in accordo col naso. Finale di interminabile lunghezza.&lt;/div&gt;&lt;/span&gt;&lt;p class=&quot;MsoNormal&quot; style=&quot;mso-layout-grid-align: none; text-align: justify; text-autospace: none;&quot;&gt;&lt;span style=&quot;color: black; font-family: &amp;quot;Arial&amp;quot;,sans-serif; font-size: 14.0pt; mso-fareast-font-family: &amp;quot;Times New Roman&amp;quot;; mso-fareast-language: IT; mso-themecolor: text1;&quot;&gt;&lt;/span&gt;&lt;/p&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/399127637394873937/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=399127637394873937&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/399127637394873937'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/399127637394873937'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/invecchiatigp-pomario-umbria-bianco-igt.html' title='InvecchiatIGP: Pomario – Umbria Bianco IGT “Arale” 2010'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoT8cXH6MqwUK5uqsqnq0E9uqdqFKiw5m67ebysrkkLUFBjspM3hUsWntWxnek5obWRLgiuM4osWiz4oKZzT41z4PfrYQz4P4sD1jeu08R2lIbrdIPuiwhEO3n4QASSm1-4b38NK0KoLfKX15qSHFl9h4GBVhCH9_kSAeolQdhs7nihrYhoPfhkc9fQ-0/s72-w400-h293-c/arale%202010-.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-706763884146945735</id><published>2024-02-23T01:30:00.000+01:00</published><updated>2024-02-23T01:30:00.139+01:00</updated><title type='text'>Terre Di Ger – Vino Rosso “El Masut” 2020</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;Robert Spinazzè gestisce circa 40 ha di vigneti Piwi tra Veneto e Friuli perché da pensa che le varietà resistenti siano una soluzione al problema del cambiamento climatico.&amp;nbsp;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW5FCup-PzsAi5L7-OEXYb34tus2CGs1wzplP40VfdNIN0VQoUmAUAqQQaG5jBRwgkgQ8KYkCosrwNQSU-s-S3xhZJgqcYEgUsW-MFMcvuMcxf-zgxG1LTHKeviyXU8IfdDX42bHNlxmCH7eEbAgjgci91AbDyvdTxL-YAx06wmmJ8FXRhaD1QTX18Bs/s1512/el%20masut%202020%20avanti%20orizz.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1217&quot; data-original-width=&quot;1512&quot; height=&quot;258&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW5FCup-PzsAi5L7-OEXYb34tus2CGs1wzplP40VfdNIN0VQoUmAUAqQQaG5jBRwgkgQ8KYkCosrwNQSU-s-S3xhZJgqcYEgUsW-MFMcvuMcxf-zgxG1LTHKeviyXU8IfdDX42bHNlxmCH7eEbAgjgci91AbDyvdTxL-YAx06wmmJ8FXRhaD1QTX18Bs/s320/el%20masut%202020%20avanti%20orizz.jpg&quot; width=&quot;320&quot; /&gt;&lt;/span&gt;&lt;/a&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;Questo rosso da Cabernet Eidos, Merlot Khorus e Merlot Kanthus ci piace per la sua giovialità e il suo essere irresistibilmente succoso.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/706763884146945735/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=706763884146945735&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/706763884146945735'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/706763884146945735'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/terre-di-ger-vino-rosso-el-masut-2020.html' title='Terre Di Ger – Vino Rosso “El Masut” 2020'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW5FCup-PzsAi5L7-OEXYb34tus2CGs1wzplP40VfdNIN0VQoUmAUAqQQaG5jBRwgkgQ8KYkCosrwNQSU-s-S3xhZJgqcYEgUsW-MFMcvuMcxf-zgxG1LTHKeviyXU8IfdDX42bHNlxmCH7eEbAgjgci91AbDyvdTxL-YAx06wmmJ8FXRhaD1QTX18Bs/s72-c/el%20masut%202020%20avanti%20orizz.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-1313977548925803216</id><published>2024-02-22T02:30:00.003+01:00</published><updated>2024-02-22T09:35:50.670+01:00</updated><title type='text'>La cucina del Bistrot 64 torna a risplendere come l’Araba Fenice</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Gli amori, si sa, spesso risultano essere passionali, travolgenti, totalizzanti ma a volte, se ci rilassiamo troppo, pensando che tutto sia scontato, possono trascinarti in alto mare e travolgerti, portandoti a fondo, fino a quando non decidi, raccogliendo tutti i pezzi, che è ora ricominciare e risorgere come l’araba fenice.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Questa, più o meno, può essere la sintesi del rapporto esistente tra Emanuele Cozzo e il “suo” Bistrot 64, che fino a qualche anno fa, grazie alla stella Michelin presa nel 2016 assieme al suo ex socio ed executive chef Kotaro Noda, era tra gli indirizzi più interessanti della ristorazione romana grazie ad un format, riuscitissimo, che univa l’esperienza gourmet ad un rapporto qualità\prezzo tra i più interessanti nel panorama culinario italiano. Il grande successo e le luci della ribalta durano per qualche anno, tutto va a gonfie vele fino a quando questo meccanismo perfetto pian piano si inceppa tanto che, nel 2022, arriva il declassamento della Michelin che toglie la stella al locale che pian piano, nel periodo di tempo successivo, complice anche il Covid, andrà incontro ad al periodo più buio della sua storia chiudendo ad Aprile 2023.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItfyGvpSFf2WRnEJEqOC2qxHzFt647-atEyBeqO8EvMWncDMQTxoqPiWwNHR-p09mgSa-nbTn5wBhVLtE_4XrMxjSXlf3HPHtzA-ys_mPkjnOhat7VyZHUUP1O9mPHVQtQ-8-ktiKm_yfyng0VVdDM5e5d9QHg3yUjlbuae_lUOJCRAtyULXMuvoj9lI/s1128/Nikola%20Bacalu,%20Emanuele%20Cozzo%20e%20Giacomo%20Zezza%20%E2%80%93%20foto%20di%20Andrea%20Di%20Lorenzo.jpg&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;752&quot; data-original-width=&quot;1128&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItfyGvpSFf2WRnEJEqOC2qxHzFt647-atEyBeqO8EvMWncDMQTxoqPiWwNHR-p09mgSa-nbTn5wBhVLtE_4XrMxjSXlf3HPHtzA-ys_mPkjnOhat7VyZHUUP1O9mPHVQtQ-8-ktiKm_yfyng0VVdDM5e5d9QHg3yUjlbuae_lUOJCRAtyULXMuvoj9lI/w400-h266/Nikola%20Bacalu,%20Emanuele%20Cozzo%20e%20Giacomo%20Zezza%20%E2%80%93%20foto%20di%20Andrea%20Di%20Lorenzo.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Nikola Bacalu, Emanuele Cozzo e Giacomo Zezza – foto di Andrea Di Lorenzo&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Emanuele Cozzo&lt;/b&gt;, che tre anni prima era uscito dalla proprietà del ristorante, non se l’è sentita di lasciare la sua creatura in balia degli eventi e così, dopo una breve riflessione, ha deciso di far tornare a splendere la sua creatura, il suo primo amore, chiamando con sé &lt;b&gt;Giacomo Zezza&lt;/b&gt; (già ex sous chef di Bistrot 64 in passato), in cucina e il suo grande amico, e braccio destro, &lt;b&gt;Nicola Bacalu&lt;/b&gt;, a cui spetta l’onere e l’onore di coordinare la sala in qualità di maître e sommelier.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3OCYG-sTwGpSnMWvRKH5Jd2FZaitr2xt79fdo0ny07rR5mYUl7Q3n2_Ck1GTOXusL694UBAkeRyiG_p8-zkiFvA9exx5NqpHRJ9UOiMAwwwgtiF3kdGZ2nljj1hSKaSqW-KUqEftr0RpwpEoo_tiNq5pr0l0dVnlkSagwRQlPjyVh__ZGCv74ygOgfU/s4032/interni%20bistrot64.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;4032&quot; data-original-width=&quot;3024&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3OCYG-sTwGpSnMWvRKH5Jd2FZaitr2xt79fdo0ny07rR5mYUl7Q3n2_Ck1GTOXusL694UBAkeRyiG_p8-zkiFvA9exx5NqpHRJ9UOiMAwwwgtiF3kdGZ2nljj1hSKaSqW-KUqEftr0RpwpEoo_tiNq5pr0l0dVnlkSagwRQlPjyVh__ZGCv74ygOgfU/w300-h400/interni%20bistrot64.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Oggi, sono 30 le sedute che trovano posto in uno spazio caratterizzato dalla presenza di legno e marmo e da uno stile essenziale che riesce a donare carattere al locale. Una nuova veste per un progetto ambizioso che punta ora su due concetti chiave per strutturare una proposta gastronomica gustosa, molto divertente e con uso sapiente di una materia prima di assoluto livello spesso proveniente dall’orto di proprietà che Cozzo ha nei dintorni della Via Flaminia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M_XhXTOZhdqviTW8jsSHXpjWpA31Sfr33FFHbw_mFnloaaoPyQdC1g1oJ_asKD1UlcY90R03roSsv06WTPSLdrnJhtqos2Zf9VnVlPbla6FQuwyw1c2oUpnDIsV47w7074KMH0xIj9otjIyCaWYfk6Vt87Iha0q6Y_5dT9MmfkreRG7gCxaDlFH-Tes/s2048/castello-bonomi-cruperdu-.jpg&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1856&quot; data-original-width=&quot;2048&quot; height=&quot;290&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M_XhXTOZhdqviTW8jsSHXpjWpA31Sfr33FFHbw_mFnloaaoPyQdC1g1oJ_asKD1UlcY90R03roSsv06WTPSLdrnJhtqos2Zf9VnVlPbla6FQuwyw1c2oUpnDIsV47w7074KMH0xIj9otjIyCaWYfk6Vt87Iha0q6Y_5dT9MmfkreRG7gCxaDlFH-Tes/s320/castello-bonomi-cruperdu-.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;La bollicina di benvenuto&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Oltre alle proposte alle carte, Bistrot 64 prevede per i suoi clienti due percorsi di degustazione, interpretazioni differenti dello stesso pensiero culinario, che trovano piena espressione nei due menù denominati Evoluzione (5 portate a 70 euro) con alcuni piatti storici del Bistrot 64, e Innovazione (8 portate a 95 euro) con proposte originali.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCpmQFDpTxiAF_fpT6j42MbEOjUifKT71R3Zflode2qXI1nfRgltIN4_iuStEIp4AgLdO1PDqRoYw0XHdr9HVf2DkC54AcK2_ZqdnLbdmCSOIkrH3A02V1asnBjpB7Gmvw5DqWBdtXvKlfOvZxnn3FOjx8gCBN2aCqhf5Rza71vMedhnhlZOU8k07Ou0/s4003/benvenuto.jpg&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2444&quot; data-original-width=&quot;4003&quot; height=&quot;244&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCpmQFDpTxiAF_fpT6j42MbEOjUifKT71R3Zflode2qXI1nfRgltIN4_iuStEIp4AgLdO1PDqRoYw0XHdr9HVf2DkC54AcK2_ZqdnLbdmCSOIkrH3A02V1asnBjpB7Gmvw5DqWBdtXvKlfOvZxnn3FOjx8gCBN2aCqhf5Rza71vMedhnhlZOU8k07Ou0/w400-h244/benvenuto.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Benvenuto dello Chef&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tornato a trovare i ragazzi del Bistrot 64 con l’ambizione di voler provare un po’ tutto, ho preso piatti sia dalla carta, sia dai due menù degustazione e dopo un simpaticissimo Benvenuto dello Chef dove, tra le varie proposte, spiccava una finta coppietta romana rappresentata da una carota disidratata, speziata e servita con una maionese di prugna fermentata, ho degustato i seguenti piatti che eviterò di descrivere singolarmente per non essere eccessivamente prolisso:&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Zuppa di porro con lenticchia nera di Todi, mousse di nocciole e nocciole tostate&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcJ4ukvyBmgWhH8mcazv7Iv9bZwINqLCGtZnK9yId9u8kp7HFfpmRvn8hKpR6DJ3jMS8W8LULyH4F9rWTh-rlSov7VqG0otx2yxq4CtS1-fafZre7pcW2dqCSPhInrjg8yNZBWcZ_mKMIhQJsidVUi_iCNHjGy2TivmpEtG3TrOHuXfIZWQn0N2rmWYU/s4032/Zuppa%20di%20porro%20con%20lenticchia%20nera%20di%20Todi.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;4032&quot; data-original-width=&quot;3024&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcJ4ukvyBmgWhH8mcazv7Iv9bZwINqLCGtZnK9yId9u8kp7HFfpmRvn8hKpR6DJ3jMS8W8LULyH4F9rWTh-rlSov7VqG0otx2yxq4CtS1-fafZre7pcW2dqCSPhInrjg8yNZBWcZ_mKMIhQJsidVUi_iCNHjGy2TivmpEtG3TrOHuXfIZWQn0N2rmWYU/s320/Zuppa%20di%20porro%20con%20lenticchia%20nera%20di%20Todi.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;i&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;Assoluto di Zucca (in forma millefoglie con patata, polvere di cumino, zucca cotta a bassa temperatura e rigenerata alla brace, olio alla salvia, e kombucha di zucca con olio al ginepro&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Bottoncino con cavolfiore, Lapsang Souchong e brodo di lievito madre&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Risotto mantecato al castelmagno, polvere di finocchietto e ciauscolo di cuore di vitello marinato ed affumicato con tartufo nero fermentato&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC1wPWs9Z3Lvw-MnU1G1IrxeeFOFMZ1tFy-p__sPJbrOD1GoswpynH6Z4O_2fhUYroPFTMOqLtyzITSIwTxmjXQvBfSNvB0pCBZGdPuhvLiVNi4N8qHsrPlLahwDohH95uI9EwW9UG7OWXNogLJzyKoI4FliZZGIBDky6_VjNrv_x4UzpGZ9YjHkMkp8/s4032/Risotto%20mantecato%20al%20castelmagno,%20.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;4032&quot; data-original-width=&quot;3024&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKC1wPWs9Z3Lvw-MnU1G1IrxeeFOFMZ1tFy-p__sPJbrOD1GoswpynH6Z4O_2fhUYroPFTMOqLtyzITSIwTxmjXQvBfSNvB0pCBZGdPuhvLiVNi4N8qHsrPlLahwDohH95uI9EwW9UG7OWXNogLJzyKoI4FliZZGIBDky6_VjNrv_x4UzpGZ9YjHkMkp8/s320/Risotto%20mantecato%20al%20castelmagno,%20.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;i&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;Fungo criniera di leone servito con latte di rosmarino, polvere prezzemolo, servito con fondo di manzo.&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Maiale, miso alla cacciatora e cicoria&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Topo e il suo formaggio ovvero Cioccolato bianco, arancia e mandorla&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Cioccolato bianco, rosmarino, frutti rossi&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;&lt;/i&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcozWnGxbONIWmXqGQnupSROoiJnB8coKCUKjwnLF427tA7sTxxIP0Rk4oMLTNDadL1AcqVLMbDqCIXWk6D_izXmhT7rz7wkFYT-Q_UBIOUCHjQCt4lwj2xbqMkDFleRSHMqlGQyx6iPceg9BfXrBXf_RxFDclTROm1k64kW2tyY4arxX6AxAcbPcD-M/s3208/Topo%20e%20il%20suo%20formaggio%20ovvero%20Cioccolato%20bianco,%20arancia%20e%20mandorla.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;3208&quot; data-original-width=&quot;3024&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcozWnGxbONIWmXqGQnupSROoiJnB8coKCUKjwnLF427tA7sTxxIP0Rk4oMLTNDadL1AcqVLMbDqCIXWk6D_izXmhT7rz7wkFYT-Q_UBIOUCHjQCt4lwj2xbqMkDFleRSHMqlGQyx6iPceg9BfXrBXf_RxFDclTROm1k64kW2tyY4arxX6AxAcbPcD-M/s320/Topo%20e%20il%20suo%20formaggio%20ovvero%20Cioccolato%20bianco,%20arancia%20e%20mandorla.jpg&quot; width=&quot;302&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Il risultato è stato più che appagante, tutti i piatti sono caratterizzati, lo voglio ribadire, da un uso mirato di tecnica e sperimentazione per fornire il massimo equilibrio gustativo alle proposte culinarie che, fortunatamente, non vengono stravolte da una ricerca ossessiva di stupire il cliente.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18X-12lvYZw8CROubdD1Mfqt0j1ryeOaCiIBqDGdPtU8j4a350ittW6wyfpgfBPFYzdxJLtMc4ddPR4JeRCafNnZ8mqn0_xPImVmZf0qt39T8Gt3VlUcazbatRGDLgJgWxhDiOo09_ZQy7afGhfdPFMd0R45Mz5DfrkPivBFbwUZEQzcJXWiNuD5x7Kg/s4032/vino%20degustato.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;4032&quot; data-original-width=&quot;3024&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18X-12lvYZw8CROubdD1Mfqt0j1ryeOaCiIBqDGdPtU8j4a350ittW6wyfpgfBPFYzdxJLtMc4ddPR4JeRCafNnZ8mqn0_xPImVmZf0qt39T8Gt3VlUcazbatRGDLgJgWxhDiOo09_ZQy7afGhfdPFMd0R45Mz5DfrkPivBFbwUZEQzcJXWiNuD5x7Kg/s320/vino%20degustato.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Per quanto riguarda il vino Due i pairing previsti da Nicola Bacalu, il primo da 5 calici (a 45 euro), il secondo da 7 (a 55 euro). La carta, che ha abbandonato etichette commerciali in favore di piccole cantine rispettose del loro terroir di appartenenza, è divertente e, soprattutto, ha ricarichi assolutamente umani e non respingenti come, invece, spesso accade per locali di fine dining. Bonus, inoltre, al maître che è tra i pochissimi a Roma che serve il vino rosso leggermente fresco e non a temperatura ambiente.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/MichelinStar.svg/938px-MichelinStar.svg.png&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;733&quot; height=&quot;200&quot; src=&quot;https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/MichelinStar.svg/938px-MichelinStar.svg.png&quot; width=&quot;183&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’obiettivo dichiarato di Emanuele Cozzo e tutto il suo staff è quello di riprendersi la stella Michelin che, posso dirlo tranquillamente, sarebbe strameritata per l’impegno e la qualità che mettono nel loro lavoro. In bocca al lupo, ragazzi!!&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/1313977548925803216/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=1313977548925803216&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/1313977548925803216'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/1313977548925803216'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/la-cucina-del-bistrot-64-torna.html' title='La cucina del Bistrot 64 torna a risplendere come l’Araba Fenice'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItfyGvpSFf2WRnEJEqOC2qxHzFt647-atEyBeqO8EvMWncDMQTxoqPiWwNHR-p09mgSa-nbTn5wBhVLtE_4XrMxjSXlf3HPHtzA-ys_mPkjnOhat7VyZHUUP1O9mPHVQtQ-8-ktiKm_yfyng0VVdDM5e5d9QHg3yUjlbuae_lUOJCRAtyULXMuvoj9lI/s72-w400-h266-c/Nikola%20Bacalu,%20Emanuele%20Cozzo%20e%20Giacomo%20Zezza%20%E2%80%93%20foto%20di%20Andrea%20Di%20Lorenzo.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-5457557400274843612</id><published>2024-02-17T01:00:00.001+01:00</published><updated>2024-02-17T01:00:00.138+01:00</updated><title type='text'>InvecchiatIGP: Garofoli - Verdicchio dei Castelli di Jesi Classico Superiore “Podium” 2013</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;di Lorenzo Colombo&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Osservando la modalità di lavorazione di questo vino ci si può stupire per la sua semplicità. Vinificazione in acciaio, affinamento per 15 mesi sulle fecce fini negli stessi contenitori e sosta in bottiglia per quattro mesi prima della commercializzazione. Ci si chiede quindi come mai una vinificazione così semplice possa dare un vino in grado di reggere oltre dieci anni senza cedimento alcuno.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dove sta il trucco? Se trucco c’è.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nessun trucco, solamente raccolta delle uve a maturazione completa accuratamente selezionate da vigneti posti su suolo con abbondanza di argilla e sabbia e bassa resa per ettaro (79 q.li). Ed ovviamente grande cura in cantina. Sono 50 gli ettari di vigne dell’azienda Garofalo, fondata nel 1901 e gestita dalla quinta generazione della stessa famiglia, 1.300.000 le bottiglie prodotte annualmente, distribuite su sei linee produttive per un totale di 27 diverse etichette. Tra queste spiccano quelle dei Verdicchio dei Castelli di Jesi, ben cinque nella sola tipologia fermo ai quali s’aggiungono gli spumanti ed il passito.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMHUQwiFyEUcT4beSsPuemMwCCVB7ihT0YEMSaDkCCUCjZKjUrLU6SWRf6SX46OPZbvNWQkSq5d76J3F8jvWITsk1MgO6EMIzS-M7DXXE2n5hrhPK4LAd1wR5P0hOnoJyr_uOGK0gxSX4b0ybZ0K6olZZmrBZQ3pJxTP3pH_RbeZz0dhHXKfTWl2UXGg/s1445/Garofoli%20-%20Podium%20etichetta.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;902&quot; data-original-width=&quot;1445&quot; height=&quot;250&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMHUQwiFyEUcT4beSsPuemMwCCVB7ihT0YEMSaDkCCUCjZKjUrLU6SWRf6SX46OPZbvNWQkSq5d76J3F8jvWITsk1MgO6EMIzS-M7DXXE2n5hrhPK4LAd1wR5P0hOnoJyr_uOGK0gxSX4b0ybZ0K6olZZmrBZQ3pJxTP3pH_RbeZz0dhHXKfTWl2UXGg/w400-h250/Garofoli%20-%20Podium%20etichetta.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il vino da noi assaggiato per la rubrica InvecchiatIGP di questa settimana è il Verdicchio dei Castelli di Jesi Classico Superiore “Podium” dell’annata 2013, descritto ad inizio articolo ed inserito nella Linea Selezioni. Un vino in grado di reggere il tempo in maniera impressionate, anche se il vitigno Verdicchio ci ha abituati a simili prestazioni. Entrato in commercio per la prima volta nel 1991, se ne producono annualmente 45.000 bottiglie.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiqE6MCeGZ8fl94c5ALhdtLUJU12prqT2hNAxXeVpwWRv9Kyjm2L74DTs8UjRn8HmtBH9hCVCZtBKYpAmcUCQEUcSvnbrjpa5lfUGMFjXAjNL4gxpAXr9e6_bYo721hMhQyWRAr2rmj0Df4DOiAkqNaS4bnsSDOGbz2VxvVRgp-JGg9Av3LJRil9Dl9c/s1600/Garofoli%20Podium%20bottiglia.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1600&quot; data-original-width=&quot;902&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiqE6MCeGZ8fl94c5ALhdtLUJU12prqT2hNAxXeVpwWRv9Kyjm2L74DTs8UjRn8HmtBH9hCVCZtBKYpAmcUCQEUcSvnbrjpa5lfUGMFjXAjNL4gxpAXr9e6_bYo721hMhQyWRAr2rmj0Df4DOiAkqNaS4bnsSDOGbz2VxvVRgp-JGg9Av3LJRil9Dl9c/w225-h400/Garofoli%20Podium%20bottiglia.jpg&quot; width=&quot;225&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’etichetta dice: Longevità 6-10 anni e noi siamo al limite di quanto indicato, ma dopo l’assaggio siamo più che certi che questa bottiglia avrebbe potuto essere conservata in cantina per parecchio tempo (ma non ci pentiamo affatto d’averla bevuta).&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94fIXSRRf6ZiiRrcxVkQpqIObGb6ZvS9qJ_QUxhdAwlGGTANnti1QnAPEKIz2_dupiXz6WFaehcDJO7lfUaDnedndam64SehGGAH7f7bDwLqJeAAwO2t_AfrGamogOu6RhFV7Az1A1p2SIlZ3XiE_5b-SCT2o0JstDrMR2ZDbdAVEabzS2zMe1sxa4no/s1429/Garofoli%20Podium%20retro.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;888&quot; data-original-width=&quot;1429&quot; height=&quot;249&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94fIXSRRf6ZiiRrcxVkQpqIObGb6ZvS9qJ_QUxhdAwlGGTANnti1QnAPEKIz2_dupiXz6WFaehcDJO7lfUaDnedndam64SehGGAH7f7bDwLqJeAAwO2t_AfrGamogOu6RhFV7Az1A1p2SIlZ3XiE_5b-SCT2o0JstDrMR2ZDbdAVEabzS2zMe1sxa4no/w400-h249/Garofoli%20Podium%20retro.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Veniamo all’assaggio: il colore è oro intenso, come ci s’aspetta da un vino di simile età, quello che impressiona è la vivacità e la brillantezza.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Al naso non ci appare molto intenso, l’età ha certamente smorzato la sua esuberanza, ciò che cogliamo sono sentori di frutta tropicale e d’erbe officinali e fieno di montagna, inoltre si percepiscono sentori di frutta secca, mandorle,nocciole, noci appena schaiacciate.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Strutturato, succoso, sapido e balsamico, con buona vena acida e leggere note boisé, queste anche se in vino non ha mai conosciuto legno alcuno, sentori di frutta secca ed agrumi amari, lunghissima la persistenza.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/5457557400274843612/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=5457557400274843612&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5457557400274843612'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5457557400274843612'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/invecchiatigp-garofoli-verdicchio-dei.html' title='InvecchiatIGP: Garofoli - Verdicchio dei Castelli di Jesi Classico Superiore “Podium” 2013'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMHUQwiFyEUcT4beSsPuemMwCCVB7ihT0YEMSaDkCCUCjZKjUrLU6SWRf6SX46OPZbvNWQkSq5d76J3F8jvWITsk1MgO6EMIzS-M7DXXE2n5hrhPK4LAd1wR5P0hOnoJyr_uOGK0gxSX4b0ybZ0K6olZZmrBZQ3pJxTP3pH_RbeZz0dhHXKfTWl2UXGg/s72-w400-h250-c/Garofoli%20-%20Podium%20etichetta.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-4040394886460765939</id><published>2024-02-16T00:30:00.001+01:00</published><updated>2024-02-16T00:30:00.245+01:00</updated><title type='text'>La Costa - Igt Terre Lariene Verdese “860” 2019</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: large;&quot;&gt;di Lorenzo Colombo&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Sono solamente 860 (da qui il nome) le bottiglie da 50 cl prodotte di questo vino da uve Verdese in purezza, dopo una macerazione per tre giorni sulle bucce il mosto fermenta in vasche d’acciaio ed il vino matura per un anno in barrique.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB88_W0U2KvVxEMDgaQarvvkNbISHkMQDEOLiF3YVHNy9oVOKaVVb7yvztU8lISL0hBUZGoGl75x-LePQbmd0GSMXVFXAifAEfI_aNUGtovMgMeZI-SpE-0GX4Kyf-q3INbBqRjBmda-DeiaLVbdzDrd6WF1-VxyDJXwb59WMPe62LnuGbLPlZFwKf7iA/s1552/860%20etichetta.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1128&quot; data-original-width=&quot;1552&quot; height=&quot;291&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB88_W0U2KvVxEMDgaQarvvkNbISHkMQDEOLiF3YVHNy9oVOKaVVb7yvztU8lISL0hBUZGoGl75x-LePQbmd0GSMXVFXAifAEfI_aNUGtovMgMeZI-SpE-0GX4Kyf-q3INbBqRjBmda-DeiaLVbdzDrd6WF1-VxyDJXwb59WMPe62LnuGbLPlZFwKf7iA/w400-h291/860%20etichetta.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Fresco, asciutto, delicato, presenta sentori di mela cotogna&lt;/div&gt;&lt;/span&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/4040394886460765939/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=4040394886460765939&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4040394886460765939'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/4040394886460765939'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/la-costa-igt-terre-lariene-verdese-860.html' title='La Costa - Igt Terre Lariene Verdese “860” 2019'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB88_W0U2KvVxEMDgaQarvvkNbISHkMQDEOLiF3YVHNy9oVOKaVVb7yvztU8lISL0hBUZGoGl75x-LePQbmd0GSMXVFXAifAEfI_aNUGtovMgMeZI-SpE-0GX4Kyf-q3INbBqRjBmda-DeiaLVbdzDrd6WF1-VxyDJXwb59WMPe62LnuGbLPlZFwKf7iA/s72-w400-h291-c/860%20etichetta.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-2020852746678059595</id><published>2024-02-15T02:00:00.005+01:00</published><updated>2024-02-15T02:00:00.127+01:00</updated><title type='text'>Locali belli e dove trovarli: Trattoria Al Porto di Clusane</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;di Lorenzo Colombo&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Anni fa frequentavamo abbastanza spesso il Lago d’Iseo e la nostra tappa culinaria prevedeva sempre una sosta in uno dei locali che propongono il piatto tipico di questa zona, e precisamente di Clusane, ovvero la Tinca al forno con polenta. Negli ultimi tempi la nostra frequentazione s’è assai ridotta, l’ultima volta è stato nel febbraio 2021 quando abbiamo fatto tappa presso la Trattoria del Muliner.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgc5uZnfMHmVL5pcLygvvMCGTlv6K334nl179ExVIN6HKe7G8smU9_OOOp1VoLAaGDusOJG-11oQ3cFsb-_jRYY0T_v8qO1hTUeTwc5AARTDgvygFPMrY-2EkaEeRu06RfAUH7_pTzpygNX0unEqZSDeICluLZY4mig062iGkXQDE2IXIAurFDGqlLC0/s1000/13.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;667&quot; data-original-width=&quot;1000&quot; height=&quot;266&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgc5uZnfMHmVL5pcLygvvMCGTlv6K334nl179ExVIN6HKe7G8smU9_OOOp1VoLAaGDusOJG-11oQ3cFsb-_jRYY0T_v8qO1hTUeTwc5AARTDgvygFPMrY-2EkaEeRu06RfAUH7_pTzpygNX0unEqZSDeICluLZY4mig062iGkXQDE2IXIAurFDGqlLC0/w400-h266/13.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;Ci siano nuovamente stati - a Clusane - in un sabato di fine gennaio che in realtà presentava un clima più primaverile che non invernale, con un sole tiepido che invitava a passeggiare, e questa volta abbiamo optato per la Trattoria Al Porto, locale già frequentato in passato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7LekfVy67z8PsQk3ipJQn98ER4i6cUvxW0ZUJF6pXv6aRz13QVDljFOLEKCXty9Rh_K4D2Jk2ROBOwkkwCAjiVvRIkvE8hi3MNBzF-OKuFhq9Htw8SlliPItiulJRg3pydWKhywcXnvS1cdupI_q9wUkQH1RiqqXX06rFsA-5yUm6mqUi8Pxbr_g0Vo/s1957/Il%20porticciolo.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1104&quot; data-original-width=&quot;1957&quot; height=&quot;226&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7LekfVy67z8PsQk3ipJQn98ER4i6cUvxW0ZUJF6pXv6aRz13QVDljFOLEKCXty9Rh_K4D2Jk2ROBOwkkwCAjiVvRIkvE8hi3MNBzF-OKuFhq9Htw8SlliPItiulJRg3pydWKhywcXnvS1cdupI_q9wUkQH1RiqqXX06rFsA-5yUm6mqUi8Pxbr_g0Vo/w400-h226/Il%20porticciolo.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Situato di fronte al piccolo porticciolo di Clusane, in un caseggiato in pietra si fatica un poco a riconoscerlo come ristorante nonostante la grande insegna incastonata sulla facciata. Qui si viene principalmente per mangiare il pesce d’acqua dolce, anche se il nutrito menù propone anche piatti di terra che di mare.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt; &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6rC1hNDIokON6r8Tx9zAu3ZnUxPwLLGV1H17lrkQU0u_fMlJFA6FZdnnELWYJRe95eKW3j5rGd6A869UZPm9DtVWa9i9BSEGD-lW12JpHVjQUKgWsiJk2R2taGm8kfFMJlESBhxk10rHeV8PaHqG_ioAL3V15PMStxFwTPtuR9kegmoZ5k2yQhVMjUg/s526/Insegna.png&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;228&quot; data-original-width=&quot;526&quot; height=&quot;174&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6rC1hNDIokON6r8Tx9zAu3ZnUxPwLLGV1H17lrkQU0u_fMlJFA6FZdnnELWYJRe95eKW3j5rGd6A869UZPm9DtVWa9i9BSEGD-lW12JpHVjQUKgWsiJk2R2taGm8kfFMJlESBhxk10rHeV8PaHqG_ioAL3V15PMStxFwTPtuR9kegmoZ5k2yQhVMjUg/w400-h174/Insegna.png&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dicevamo di un menù focalizzato soprattutto sul pesce d’acqua dolce ecco a tal proposito cosa abbiamo trovato in carta: tra gli antipasti vengono proposti l’Antipasto di lago (sardina, pesciolino in carpione, salmerino, persico, luccio, coregone), l’Insalata di lago al vapore (luccio, persico, coregone, salmerino, gamberi di fiume), l’antipasto affumicato (anguilla, salmerino, trota, coregone), il salmerino agli aromi, le sardine di lago con polenta abbrustolita e la tartare di Salmerino. La nostra scelta è caduta su quest’ultimo piatto che abbiamo trovato assai interessante, delicato ma al contempo gustoso.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j9fwrOh6x93MvMY-1ZFabqaVWNk6pS_44REMAHtNFoSIwwbTBMbQ-nsvEZ_ACUe1ed3T1w_A-7Voy6opRqFqP4CpvfnDZB0pUcGQu1Jbx1OFigta2BjiF0QYVxvIDpGYsAzOEkjKOsPCwy6u2cITPiajARCn_jYZfswHzoUjroGDeHKEQhW4JiDN8C0/s1839/Tartare%20di%20Salmerino.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1031&quot; data-original-width=&quot;1839&quot; height=&quot;224&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j9fwrOh6x93MvMY-1ZFabqaVWNk6pS_44REMAHtNFoSIwwbTBMbQ-nsvEZ_ACUe1ed3T1w_A-7Voy6opRqFqP4CpvfnDZB0pUcGQu1Jbx1OFigta2BjiF0QYVxvIDpGYsAzOEkjKOsPCwy6u2cITPiajARCn_jYZfswHzoUjroGDeHKEQhW4JiDN8C0/w400-h224/Tartare%20di%20Salmerino.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tra i primi piatti, rimanendo sempre sul pesce d’acqua dolce, troviamo tra gli altri: spaghetti ai gamberi di lago, pappardelle al pesce di lago, tagliatelle con Sardine di lago, tagliolini con persico, tagliolini con bottarga di coregone, risotto di lago, riso alla creola con persico, ravioli al salmerino.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Abbiamo optato per gli spaghetti ai gamberi di lago e non poteva esserci scelta più felice, avendo trovato questo piatto davvero squisito, equilibrato, saporito, il migliore tra quanto assaggiato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzJIORf2gpDxiQVmRRGi0RYVj5hvijwn0bLIr5gSOfncZdfVxyd-5l-uE7fl41QplE4GjpQFibZmn-gZMHk8cBY6WIZlOrKyz73WBcJqtAfK7CiINoBYBdQ4eYxAU3NOnOuE6_XTeL05fqLa3CMz3WOEyF-3NSQdx_RLMU9tqpfs3N-TSHn0Ww-asyPU/s1958/Spaghetti%20ai%20gamberi%20di%20fiume.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1128&quot; data-original-width=&quot;1958&quot; height=&quot;230&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzJIORf2gpDxiQVmRRGi0RYVj5hvijwn0bLIr5gSOfncZdfVxyd-5l-uE7fl41QplE4GjpQFibZmn-gZMHk8cBY6WIZlOrKyz73WBcJqtAfK7CiINoBYBdQ4eYxAU3NOnOuE6_XTeL05fqLa3CMz3WOEyF-3NSQdx_RLMU9tqpfs3N-TSHn0Ww-asyPU/w400-h230/Spaghetti%20ai%20gamberi%20di%20fiume.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Passiamo ai secondi piatti sempre rimanendo in tema d’acqua dolce, ecco quindi anguilla al forno, filetti di pesce persico, pesce fritto di lago (pesciolini, gamberi di fiume, persico, coregone, trota), grigliata mista di lago (salmerino, trota alpina, coregone, storione), salmerino alla griglia, filetti di storione al limone, luccio alla clusanese, fritto gamberi di lago e, naturalmente, tinca al forno con polenta. Piatto quest’ultimo scopo principale del nostro venire a Clusane, c’è però un altro ingrediente che apprezziamo molto e che non è facilmente reperibile altrove, di tratta dei gamberi di fiume, non potevamo quindi mancare d’assaggiarli fritti in una delicata pastella con verdure -zucchine e carote- nella fattispecie e non ci siamo certamente pentiti della nostra scelta, anzi.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XmIFDO5ASYRWbGGkoId0U9jjoTEJEtoHmJ424Zy8FyKE5ARIpopqdVptkBxqOGSk73rL8pEG59NwXPVVpwT4gIg4Q5UCTW350wq-jLouDQAP-69CBmDjQ6moUMQFCTPPXcGuQRQgdhwEqNo7qsP-PnaJw2OBM-zptqH5wGoNb6F8vdh8gAtxcs5Ml2A/s1733/Fritto%20di%20gamberi%20di%20fiume.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1128&quot; data-original-width=&quot;1733&quot; height=&quot;260&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XmIFDO5ASYRWbGGkoId0U9jjoTEJEtoHmJ424Zy8FyKE5ARIpopqdVptkBxqOGSk73rL8pEG59NwXPVVpwT4gIg4Q5UCTW350wq-jLouDQAP-69CBmDjQ6moUMQFCTPPXcGuQRQgdhwEqNo7qsP-PnaJw2OBM-zptqH5wGoNb6F8vdh8gAtxcs5Ml2A/w400-h260/Fritto%20di%20gamberi%20di%20fiume.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La tinca al forno è una preparazione tosta, dove il burro la fa sa padrone e può anche costituire un piatto unico servita com’è con la polenta, l’abbiamo trovata come ce l’aspettavamo, gustosa, con una speziatura giusta e non eccessiva.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://i.ytimg.com/vi/S9xvyY0iBMQ/maxresdefault.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;450&quot; data-original-width=&quot;800&quot; height=&quot;225&quot; src=&quot;https://i.ytimg.com/vi/S9xvyY0iBMQ/maxresdefault.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ovviamente non concepiamo un pasto senza la presenza di vino e la nostra scelta è caduta su un Franciacorta che apprezziamo molto, il Cru Perdu di Castello Bonomi, dell’annata 2018, un vino dall’incredibile sapidità che s’è rivelato un abbinamento perfetto per tutti i piatti scelti.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0s0RgVKzdnXHXyEPUp97vcWrL8-2em6wuFcYIaXjOI9cPDxDwYyZonRWr9AV0EhUuQo5QAWA1Dccn4A4g2BqDo0OJ0hsSUElKKAydfc2gq00T7JcAS_aVQ1jZyy_JQWSmXT9FFcfwS9bDOFb-TwuMiwC9cYxUqHL5x3F0tYcsWrz8DRrPg6P_R9jihI/s1774/Cru%20Perd%C3%B9.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1774&quot; data-original-width=&quot;1087&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0s0RgVKzdnXHXyEPUp97vcWrL8-2em6wuFcYIaXjOI9cPDxDwYyZonRWr9AV0EhUuQo5QAWA1Dccn4A4g2BqDo0OJ0hsSUElKKAydfc2gq00T7JcAS_aVQ1jZyy_JQWSmXT9FFcfwS9bDOFb-TwuMiwC9cYxUqHL5x3F0tYcsWrz8DRrPg6P_R9jihI/w245-h400/Cru%20Perd%C3%B9.jpg&quot; width=&quot;245&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Un’ultima annotazione riguarda il costo di un simile pasto, più che onesto data la qualità di quanto assaggiato, in due persone, un antipasto, un primo piatto, due secondi acqua ed una bottiglia di Franciacorta ci portano ad una spesa attorno ai 100 euro. Dimenticavamo, c’è stato anche un dessert, una millefoglie davvero buona. Che dire se non che ci torneremo.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/2020852746678059595/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=2020852746678059595&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2020852746678059595'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2020852746678059595'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/locali-belli-e-dove-trovarli-trattoria.html' title='Locali belli e dove trovarli: Trattoria Al Porto di Clusane'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgc5uZnfMHmVL5pcLygvvMCGTlv6K334nl179ExVIN6HKe7G8smU9_OOOp1VoLAaGDusOJG-11oQ3cFsb-_jRYY0T_v8qO1hTUeTwc5AARTDgvygFPMrY-2EkaEeRu06RfAUH7_pTzpygNX0unEqZSDeICluLZY4mig062iGkXQDE2IXIAurFDGqlLC0/s72-w400-h266-c/13.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-2002745355410063209</id><published>2024-02-13T10:55:00.003+01:00</published><updated>2024-02-13T10:55:45.917+01:00</updated><title type='text'>Vini da Terre Estreme sbarca a Roma il 25 e 26 Febbraio 2024</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;Si terrà, dal &lt;b&gt;25 al 26 Febbraio 2024&lt;/b&gt;, presso l’&lt;b&gt;&lt;a href=&quot;https://www.fhhotelgroup.it/it/grand-hotel-palatino-roma/dove-siamo&quot;&gt;Hotel Palatino di Roma&lt;/a&gt;&lt;/b&gt;, in posizione centrale e strategica a due passi dal Colosseo, la tredicesima edizione (la seconda a Roma) di “Vini da Terre Estreme”, il più importante evento di promozione commerciale italiano, e non solo, che si pone l’obiettivo di valorizzare e comunicare la viticoltura eroica costruita nel corso dei secoli da sconosciuti contadini che per necessità hanno dovuto e saputo interpretare territori inospitali coltivando i loro vigneti in zone poco conosciute, geograficamente impervie, spesso all’interno di minuscoli fazzoletti di terra strappati alla montagna o al mare.&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQi5n8-G_R3egodR9xp3zV7bjXhlaEN2xjctTli742yQTf0tyoB6MoUJlVBRkOiXjnLDoyxB7RjRgi26SjNo-MSv1iHPxXGdG5-pdM54g04lQOZtOsBCx3bbXh9nIYlIJvCPKsTs3RAtu8CDsXt5W5wrgqUd-_DaoRA9u9WE-WFKNrY6uAx6V14aXhcWs/s1016/locandina.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1016&quot; data-original-width=&quot;1016&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQi5n8-G_R3egodR9xp3zV7bjXhlaEN2xjctTli742yQTf0tyoB6MoUJlVBRkOiXjnLDoyxB7RjRgi26SjNo-MSv1iHPxXGdG5-pdM54g04lQOZtOsBCx3bbXh9nIYlIJvCPKsTs3RAtu8CDsXt5W5wrgqUd-_DaoRA9u9WE-WFKNrY6uAx6V14aXhcWs/s320/locandina.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dopo le tappe di Matera e Treviso, Vini da Terre Estreme ha deciso di rendere omaggio alla “città eterna”, una delle più attrattive del paese, e uno dei principali centri per il commercio e per il turismo nazionale e internazionale. Da sempre cosmopolita, per la sua storia e per la ricchezza delle sue tradizioni, Roma è palcoscenico ideale per presentare e far conoscere il frutto di una agricoltura con origini e storia secolari, tramandata di generazione in generazione: i “vini eroici”, vini straordinari, unici, in contrapposizione ai vini-fotocopia che imperversano in ogni angolo del pianeta. Senza contare che in Lazio, dagli antichi romani che conoscevano le tecniche per la coltivazione della vite e la vinificazione, resistono ancora vitigni autoctoni, oggi recuperati da piccole cantine che possono di diritto essere definite “eroiche”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM8IMhTgv7UbsIZidjYVmLMbLrQ4TfeM3IlEMCS-r42Kl95H-9GwqjJofAV3b1W4dTVSq0yELXRa6pcv3q1JUGkR81uUFcycPyr8aCqjtuEHs7y5i6K9Kl_Upby7q9D77UnlbOjo4oGaMd39kDpc0aaAJdJrBLjntc7tzvJkl1XdhKRM9tyXIYjo8ZYQ/s843/buscemi.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;843&quot; data-original-width=&quot;843&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM8IMhTgv7UbsIZidjYVmLMbLrQ4TfeM3IlEMCS-r42Kl95H-9GwqjJofAV3b1W4dTVSq0yELXRa6pcv3q1JUGkR81uUFcycPyr8aCqjtuEHs7y5i6K9Kl_Upby7q9D77UnlbOjo4oGaMd39kDpc0aaAJdJrBLjntc7tzvJkl1XdhKRM9tyXIYjo8ZYQ/s320/buscemi.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&quot;Vini da Terre Estreme&quot;, realizzato da anni da &lt;a href=&quot;https://www.pilotagreen.it/&quot;&gt;Pilota Green&lt;/a&gt; e, nella sua tappa romana, coadiuvato da Andrea Petrini, wine blogger di &lt;a href=&quot;https://percorsidivino.blogspot.com/&quot;&gt;Percorsi di Vino &lt;/a&gt;e responsabile eventi di Slow Food Roma, è rivolto sia a professionisti del settore (distributori, Ho.Re.Ca., media) che a semplici ma curiosi appassionati di vino che in questa tappa romana avranno l’opportunità di conoscere e degustare la miglior produzione di etichette eroiche, in un percorso ideale che attraversa la nostra Penisola e oltre, toccando anche la Grecia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dl64KpVrBLaSOCHCFDcJ-dGT3EDeLveUOVNDoTQA6o9iabV-JHTN13CswV6ketMeh8YCh9Bjh-3exkwha1JmcfLql6zZuTBMBHIYknkFS-lrYVQAGSMfD9sSUZV-Y2HDg7rkh7UzNJrzkVPoAspb8HDoAxkjvbhK53qeM_S3ggHW4G-shWe4QEBxn6Q/s843/il%20gabbiano.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;843&quot; data-original-width=&quot;843&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dl64KpVrBLaSOCHCFDcJ-dGT3EDeLveUOVNDoTQA6o9iabV-JHTN13CswV6ketMeh8YCh9Bjh-3exkwha1JmcfLql6zZuTBMBHIYknkFS-lrYVQAGSMfD9sSUZV-Y2HDg7rkh7UzNJrzkVPoAspb8HDoAxkjvbhK53qeM_S3ggHW4G-shWe4QEBxn6Q/s320/il%20gabbiano.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nelle due giornate del 25 e 26 febbraio 2024 la manifestazione si dividerà tra degustazioni liberi ai banchi di assaggio alla presenza del vignaiolo e masterclass su prenotazione e a numero chiuso.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Programma&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;span style=&quot;color: red;&quot;&gt;Domenica 25 Febbraio&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Dalle 11.00 alle 19.30 (Orario Continuato)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Si aprono le due giornate di Workshop sui “Vini Eroici” con degustazione libera ai banchi assaggio. Evento dedicato al pubblico professionale e appassionati wine lover.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Ore 11.30&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Masterclass aperta agli operatori professionali, wine lover e media.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;“Il coraggio di essere unici: paesaggio Chilometrico Consapevole”.&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Gli scenari di consapevolezza che partono dalla vigna: il recupero, i vitigni, le strategie per il futuro. Degustazione di dieci etichette eroiche delle “Cantine del Recupero”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La Rete dei Vignaioli del Recupero è formata da custodi della terra, protagonisti in vigna e di racconti che sono cultura di luoghi e persone. Recuperano la tradizione in campo, riutilizzano i terreni e i vitigni abbandonati, sempre preservando e salvaguardando i territori e il paesaggio e la loro biodiversità. La Rete dei Vignaioli del Recupero è aperta ed inclusiva per tutti coloro che hanno un approccio consapevole e sostenibile, ed è naturale che sia formata da vignaioli di diversi luoghi, storie e percorsi, dai giovani appassionati come Andrea Peradotto, e il gruppo di Braccia Rese, fino ad affermati e riconosciuti viticoltori come Mauro Giardini, Francesco Bordini, Elisabetta Foradori e Mateja Gravner.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-5BpXG9qzITaCajdNF-JlsLLbIasj8DXXBDThnxVwfnPCerXlKnqjDppK16BTCgZZ6-DaSs6pdlfkobQ9KLlyUKDSh4xKJlzKqrwpxR0gntVGX5tDyR55ykL_FKMacPDwlF0S1DGE-hhATOSXU5MPFrq3WlusCB86MDWvMEVApx2PbvJfu7tUlE5Yi4/s1080/masterclass%201.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1080&quot; data-original-width=&quot;1080&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-5BpXG9qzITaCajdNF-JlsLLbIasj8DXXBDThnxVwfnPCerXlKnqjDppK16BTCgZZ6-DaSs6pdlfkobQ9KLlyUKDSh4xKJlzKqrwpxR0gntVGX5tDyR55ykL_FKMacPDwlF0S1DGE-hhATOSXU5MPFrq3WlusCB86MDWvMEVApx2PbvJfu7tUlE5Yi4/s320/masterclass%201.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Guiderà la degustazione Carlo Catani, autore e presidente dell’Associazione Tempi di Recupero che, a seguire, presenterà il suo libro “Il chilometro consapevole”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Numero chiuso su prenotazione – max 30 posti. Per informazioni &lt;a href=&quot;mailto:info@pilotagreen.it&quot;&gt;info@pilotagreen.it&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Ore 16.00&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;Masterclass aperta agli operatori professionali, wine lover e media.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;“Il coraggio di essere unici: le bolle estreme d’annata”.&amp;nbsp;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5vSRu5gp58P2yjTXYFRq1rZDOVYaHyREnk7HQaxG9o41PetO1sAWDIAymZcUHaAvq69KLvDmoqV-yMC3sfk7_TVXXHE-Z-inYgcuHcYCvQ7eJOLAqsji6TeNUKYBXvRfjYDFt_2ksVOd6Ta3DYffjHakxXiTyUCZCXwpqvfTns_XFHWowHOly44Fe0I/s843/masterclass2.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;843&quot; data-original-width=&quot;843&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5vSRu5gp58P2yjTXYFRq1rZDOVYaHyREnk7HQaxG9o41PetO1sAWDIAymZcUHaAvq69KLvDmoqV-yMC3sfk7_TVXXHE-Z-inYgcuHcYCvQ7eJOLAqsji6TeNUKYBXvRfjYDFt_2ksVOd6Ta3DYffjHakxXiTyUCZCXwpqvfTns_XFHWowHOly44Fe0I/s320/masterclass2.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;Andrea Petrini  guiderà la degustazione di dodici etichette di spumanti, metodi classici di vecchie annate, provenienti da dieci aree impervie della Penisola.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Numero chiuso su prenotazione – max 30 posti. Per informazioni &lt;a href=&quot;mailto:info@pilotagreen.it&quot;&gt;info@pilotagreen.it&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;  &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Lunedì 26 Febbraio&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;11.00 alle 19.30 (Orario Continuato)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Proseguimento Workshop sui “Vini Eroici” con degustazione libera ai banchi assaggio.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;DOVE&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Grand Hotel Palatino - Via Cavour 213/m (50 metri dalla fermata Metro B Cavour)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Info: infopilotagreen.it&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;br /&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Sito ufficiale: &lt;a href=&quot;https://www.vinidaterrestreme.com/2024-roma.php&quot;&gt;www.vinidaterrestreme.com&lt;/a&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;b&gt;Per acquistare i ticket online: &lt;a href=&quot;https://app.nowr.in/events/1652856&quot;&gt;https://app.nowr.in/events/1652856&lt;/a&gt;&lt;/b&gt;&lt;/span&gt;&lt;div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div&gt;&lt;p class=&quot;MsoNormal&quot;&gt;&lt;span style=&quot;color: red; font-family: arial; font-size: large;&quot;&gt;&lt;b&gt;LISTA AZIENDE PRESENTI&lt;o:p&gt;&lt;/o:p&gt;&lt;/b&gt;&lt;/span&gt;&lt;/p&gt;&lt;p class=&quot;MsoNormal&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;PIEMONTE&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  2.  
  3. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;AZ. AGR.
  4. DOMANDA – Calosso Asti&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  5.  
  6. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;LOMBARDIA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  7.  
  8. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;IL
  9. GABBIANO – Sondrio&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  10.  
  11. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;LIGURIA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  12.  
  13. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;TENUTA
  14. MAFFONE - Pieve di Teco Imperia&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  15.  
  16. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CONTE
  17. GHERARDO DEGLI AZZONI AVOGADRO – Liguria di Ponente&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  18.  
  19. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;VENETO&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  20.  
  21. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;SANDRO DE
  22. BRUNO – Montecchia di Crosara Verona&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  23.  
  24. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;ABBAZIA DI
  25. FOLLINA – Follina Treviso&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  26.  
  27. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;TRENTINO&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  28.  
  29. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;AGRICOLA
  30. MOS – Val di Cembra Trento&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  31.  
  32. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;FRIULI&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  33.  
  34. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;GIOVANNI
  35. DRI IL RONCAT – Ramandolo Udine&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  36.  
  37. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;GASPARE
  38. BUSCEMI – Cormons Gorizia&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  39.  
  40. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CAV. EMIRO
  41. BORTOLUSSO – Carlino Udine&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  42.  
  43. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CANTINE DEL RECUPERO&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  44.  
  45. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;VILLA
  46. VENTI – Romagna&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  47.  
  48. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;VIGNE DI
  49. SAN LORENZO - Romagna&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  50.  
  51. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;VILLA
  52. PAPIANO - Romagna&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  53.  
  54. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;PIAN DI
  55. STANTINO – Romagna&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  56.  
  57. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;RIECINE –
  58. Toscana&lt;span style=&quot;color: red;&quot;&gt;&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;
  59.  
  60. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;LAZIO&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  61.  
  62. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CASALE DEL
  63. GIGLIO – Le Ferriere Latina&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  64.  
  65. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CANTINA LE
  66. MACCHIE – Castelfranco Rieti&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  67.  
  68. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;ABRUZZO&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  69.  
  70. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;SOC. AGR.
  71. F.LLI BIAGI - Vigneti del Gran Sasso&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;color: red;&quot;&gt;&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/span&gt;&lt;/p&gt;
  72.  
  73. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CAMPANIA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  74.  
  75. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;DELLA
  76. VALLE- JAPPELLI – Casertavecchia Caserta&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  77.  
  78. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CALABRIA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  79.  
  80. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CORNO
  81. VALANO – Corigliano Rossano Cosenza&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  82.  
  83. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;BASILICATA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  84.  
  85. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;NIMA –
  86. Melfi Potenza&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  87.  
  88. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;LUIGI
  89. LAURIA – Chiaromonte Potenza&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  90.  
  91. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;SICILIA&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  92.  
  93. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;TENUTE
  94. LOMBARDO – Caltanissetta&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  95.  
  96. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;DESTRO
  97. VINI – Randazzo Catania&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  98.  
  99. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;SALVATORE
  100. D’AMICO – Leni Isola di Salina&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  101.  
  102. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;SARDEGNA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  103.  
  104. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;VIGNE
  105. MUZANU - Mamoiada Nuoro&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;
  106.  
  107. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;b style=&quot;mso-bidi-font-weight: normal;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;GRECIA&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/b&gt;&lt;/p&gt;
  108.  
  109. &lt;p class=&quot;MsoNormal&quot; style=&quot;line-height: 115%; margin-top: 12.0pt;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;CONTE
  110. GHERARDO DEGLI AZZONI AVOGADRO – Isola di Malvasia&lt;/span&gt;&lt;span style=&quot;font-family: Arial, sans-serif;&quot;&gt;&lt;o:p&gt;&lt;/o:p&gt;&lt;/span&gt;&lt;/p&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/2002745355410063209/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=2002745355410063209&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2002745355410063209'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2002745355410063209'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/vini-da-terre-estreme-sbarca-roma-il-25.html' title='Vini da Terre Estreme sbarca a Roma il 25 e 26 Febbraio 2024'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQi5n8-G_R3egodR9xp3zV7bjXhlaEN2xjctTli742yQTf0tyoB6MoUJlVBRkOiXjnLDoyxB7RjRgi26SjNo-MSv1iHPxXGdG5-pdM54g04lQOZtOsBCx3bbXh9nIYlIJvCPKsTs3RAtu8CDsXt5W5wrgqUd-_DaoRA9u9WE-WFKNrY6uAx6V14aXhcWs/s72-c/locandina.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-1901337150456683826</id><published>2024-02-10T02:00:00.000+01:00</published><updated>2024-02-10T02:00:00.367+01:00</updated><title type='text'>InvecchiatIGP: Felsina - Fontalloro 2009</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Stefano Tesi&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Doveva essere una sorta di verticale-orizzontale delle annate 2009 e 2019 dei tre grandi vini a base Sangiovese 100% di Felsina, cantina tra le più rappresentative della Berardenga (500 ettari, dei quali 72 vitati), proprio a cavalcioni tra le denominazioni del Chianti Classico e del Chianti Colli Senesi: il Rancia Chianti Classico Riserva, il Colonia Chianti Classico Gran Selezione e il Fontalloro Toscana Igt.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://img.hachimenroppi.com/images/item/27/17/61727/CZgxPfZk&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;398&quot; data-original-width=&quot;599&quot; height=&quot;266&quot; src=&quot;https://img.hachimenroppi.com/images/item/27/17/61727/CZgxPfZk&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ma quando eravamo curvi sui bicchieri, impegnati nel discettare sul confronto (in cui, a mio modesto parere, il nerbo dei 2019 si è fatto in generale preferire, seppure non di molto, alla maturità appena velata dei vini più vecchi), ecco spuntare dal cilindro del patron Giovanni Poggiali un Fontalloro 1999 che ha subito messo tutti d’accordo. Si tratta, come noto, di un’etichetta-bandiera dell’azienda, prodotta sotto la guida di Franco Bernabei fin dall’esordio enoico di Felsina nel 1983 (la tenuta, all’epoca a vocazione cerealicola, era stata comprata nel 1966 dal nonno di Giovanni, Domenico). L’uva di Sangiovese proviene in questo caso da tre diversi vigneti di proprietà ubicati dall’una (Poggio al Sole, versante Chianti Classico) e dall’altra parte (Casalino e Arcidossino, versante Colli Senesi) del confine tra le due docg.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://www.felsina.it/wp-content/uploads/2020/03/vendemmia-felsina-2017.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;533&quot; data-original-width=&quot;800&quot; height=&quot;267&quot; src=&quot;https://www.felsina.it/wp-content/uploads/2020/03/vendemmia-felsina-2017.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il nome del vino, spiega Poggiali, può essere spiegato in due modi diversi. Quello più poetico dice che esso derivi dall’antica fonte che si trova nel bosco sovrastante il vigneto di Poggio al Sole, non lontano dalla sorgente del fiume Ombrone, dove i raggi solari provocano suggestivi riflessi di luce dorata. Quella più geografica è che Poggio al Sole è il reale toponimo del vigneto che, però, in loco è chiamato da sempre Fontalloro.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvN2e6hyTTBQWQWC0F-Nel5qhQcCdxBPKRjonET9-SQyd2tZK22lH-lqdp-Yfa23FRuSV8Y-x6QCA3XWq0HkDLg9a5uJVVE56_yXJKFr58jYIMr96hjMo35IVzTp3isX6lN6ecELg8uzP1k80FIqSBVejga5b5AQ7zJ2MbkFExESFQnr_6qw8zMOnu6c/s2048/292010905_433394758796407_1627780384716974632_n.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;703&quot; data-original-width=&quot;2048&quot; height=&quot;138&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvN2e6hyTTBQWQWC0F-Nel5qhQcCdxBPKRjonET9-SQyd2tZK22lH-lqdp-Yfa23FRuSV8Y-x6QCA3XWq0HkDLg9a5uJVVE56_yXJKFr58jYIMr96hjMo35IVzTp3isX6lN6ecELg8uzP1k80FIqSBVejga5b5AQ7zJ2MbkFExESFQnr_6qw8zMOnu6c/w400-h138/292010905_433394758796407_1627780384716974632_n.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In ogni caso, se a Felsina (e non solo) la 1999 è considerata tra le migliori annate della seconda metà del secolo scorso, la bottiglia che stiamo assaggiando ce lo conferma.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImnuYntjGK8bShigceZ8PuIOHjChu69S3inOXhZDVqTzSB3aIxoKe2jh1JlrBrmkTM1dLFrLK2QRnOjdCHCYCZaZ_phqH-dYx1UVSs7GrXw_Nh_2JskzJ9zp4msi4Lcno7aT1yGmuxOvgHOU-ILon0xvK0ImFlc1OLAZ7_GWfZSbqCVbYsI2w6-g0zck/s1600/unnamed.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1600&quot; data-original-width=&quot;1200&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImnuYntjGK8bShigceZ8PuIOHjChu69S3inOXhZDVqTzSB3aIxoKe2jh1JlrBrmkTM1dLFrLK2QRnOjdCHCYCZaZ_phqH-dYx1UVSs7GrXw_Nh_2JskzJ9zp4msi4Lcno7aT1yGmuxOvgHOU-ILon0xvK0ImFlc1OLAZ7_GWfZSbqCVbYsI2w6-g0zck/w300-h400/unnamed.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il colore è integro, compatto, scuro e profondo. Al naso il vino regala un’austerità calda, composta, terragna, oltremodo territoriale e coerente, senza rinunciare però a un guizzo di frutto e di residua freschezza che, a ben pensarci, risultano abbastanza stupefacenti in un rosso vecchio un quarto di secolo. Questa festa saggia, sobria e assennata continua al palato con una solennità asciutta, severamente vellutata, sapida, arricchita da un tannino maturo e da una nota appena polverosa che ravviva il sorso, esaltandone la lunghezza e gli accenni balsamici sparpagliati qua e là.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Che dire? Una bottiglia d’altri tempi? Un grande vecchio?&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Direi più che altro una bottiglia che, il tempo, l’ha saputo cavalcare.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Fatto che ci rincuora un po’ tutti.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/1901337150456683826/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=1901337150456683826&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/1901337150456683826'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/1901337150456683826'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/invecchiatigp-felsina-fontalloro-2009.html' title='InvecchiatIGP: Felsina - Fontalloro 2009'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvN2e6hyTTBQWQWC0F-Nel5qhQcCdxBPKRjonET9-SQyd2tZK22lH-lqdp-Yfa23FRuSV8Y-x6QCA3XWq0HkDLg9a5uJVVE56_yXJKFr58jYIMr96hjMo35IVzTp3isX6lN6ecELg8uzP1k80FIqSBVejga5b5AQ7zJ2MbkFExESFQnr_6qw8zMOnu6c/s72-w400-h138-c/292010905_433394758796407_1627780384716974632_n.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-5457305064125971666</id><published>2024-02-09T00:30:00.000+01:00</published><updated>2024-02-09T00:30:00.133+01:00</updated><title type='text'>Tenuta Buon Tempo - Rosso di Montalcino DOC 2022</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;div style=&quot;font-size: large; text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;font-size: large; text-align: justify;&quot;&gt;di Stefano Tesi&lt;/div&gt;&lt;div style=&quot;font-size: large; text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;font-size: large; text-align: justify;&quot;&gt;Da vigne coltivate a bio a Castelnuovo dell’Abate, sul versante sud-est di Montalcino, ecco un Rosso goduriosissimo, fermentato spontaneamente in acciaio e affinato in cemento, dal naso ricco, profondo e fruttato e dalla bocca ampio fresca, agile, nevrile, sapida, pulitissima.&lt;/div&gt;&lt;div style=&quot;font-size: large; text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;font-size: large; margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRM1ZX0qes9jydzOxEKupf_bmcAgI8O3tSh3Vy-0bWmtYJ3QubE8rRdH0XL6d4Pmvve3bQZMKMUcB5mWL8QtA6lTbweHlPh5uSCN0EpGMnbYPBOYKnbDqXAN86qxEPGaDXoE7gL3zuJ1cO0KSHpVfu0XNo08nuKMm_rmzT54pxvnMTR9g7m5yVg0-HYM/s4482/IMG_20231211_144836.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;4482&quot; data-original-width=&quot;3840&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRM1ZX0qes9jydzOxEKupf_bmcAgI8O3tSh3Vy-0bWmtYJ3QubE8rRdH0XL6d4Pmvve3bQZMKMUcB5mWL8QtA6lTbweHlPh5uSCN0EpGMnbYPBOYKnbDqXAN86qxEPGaDXoE7gL3zuJ1cO0KSHpVfu0XNo08nuKMm_rmzT54pxvnMTR9g7m5yVg0-HYM/s320/IMG_20231211_144836.jpg&quot; width=&quot;274&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;Credit: Urano Cupisti&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;font-size: large; text-align: center;&quot;&gt;Vino a dir poco edonistico!!&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/5457305064125971666/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=5457305064125971666&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5457305064125971666'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5457305064125971666'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/tenuta-buon-tempo-rosso-di-montalcino.html' title='Tenuta Buon Tempo - Rosso di Montalcino DOC 2022'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRM1ZX0qes9jydzOxEKupf_bmcAgI8O3tSh3Vy-0bWmtYJ3QubE8rRdH0XL6d4Pmvve3bQZMKMUcB5mWL8QtA6lTbweHlPh5uSCN0EpGMnbYPBOYKnbDqXAN86qxEPGaDXoE7gL3zuJ1cO0KSHpVfu0XNo08nuKMm_rmzT54pxvnMTR9g7m5yVg0-HYM/s72-c/IMG_20231211_144836.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-5009405737301699286</id><published>2024-02-08T01:00:00.000+01:00</published><updated>2024-02-08T01:00:00.247+01:00</updated><title type='text'>Scipio: Toscana Bianco IGT &quot;Giudizio&quot; 2022</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Stefano Tesi&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’elmo dell’inno di Mameli stavolta non c’entra: Scipio, al secolo Mario, è proprio il produttore di questo sorprendente vino, che ho scoperto praticamente per caso fermandomi random tra i banchi del recente Wine&amp;amp;Siena.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’azienda è giovanissima, nata nel 2022, e coltiva vecchi vigneti di varietà autoctone – da 40 fino a 100 anni di età, quasi la metà a piede franco, garantiscono il titolare e il suo braccio destro, Agostino Bilancini - rintracciati qua e là sui suoli vulcanico-tufacei di Pitigliano. L’uva è raccolta a mano e poi vinificata nella cantina di San Quirico di Sorano, a meno di due km in linea d’aria dal confine laziale. Maremma profonda. O Alta Tuscia, se preferiamo.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2oypASIeG_otErkf2EiMh10FWv0wi1czd9L35utfqCDcGLwo7g4sSnahSADdzCJDRSZllsuvR_cvTO4J9uJCNZ3NoxXqBwYEt-jG-WPiQ_RLEHObjJ0Ysk1flXx-jftSVZnJkG0AhYh1TfGPsEoFVW498rX38_RDl3ibUdHC6wICtIPRzRgZkCTdRk/s899/unnamed%20(2).jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;629&quot; data-original-width=&quot;899&quot; height=&quot;280&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2oypASIeG_otErkf2EiMh10FWv0wi1czd9L35utfqCDcGLwo7g4sSnahSADdzCJDRSZllsuvR_cvTO4J9uJCNZ3NoxXqBwYEt-jG-WPiQ_RLEHObjJ0Ysk1flXx-jftSVZnJkG0AhYh1TfGPsEoFVW498rX38_RDl3ibUdHC6wICtIPRzRgZkCTdRk/w400-h280/unnamed%20(2).jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;“&lt;i&gt;Le mie prima esperienze di vinificazioni amatoriali&lt;/i&gt; – spiega Scipio – &lt;i&gt;sono iniziate nelle antiche cantine monumentali scavate nel tufo, con la supervisione di amici enologi. La svolta è avvenuta però grazie all’incontro con Gaspare Buscemi, tra i maggiori maestri dell’enologia artigianale. E’ grazie alla sua spinta che è nata l’azienda&lt;/i&gt;”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Delle quattro etichette che ho assaggiato alla kermesse senese, il “Poggio del Grillo” 2022 (Procanico rosa al 95% e Ansonica), il “Selva Cerrina” 2021 (bianco da tavola, dal 2022 divenuto “Giudizio”), il “Meletello” 2022 (Sangiovese 60% e Ciliegiolo) e il “Giudizio” 2022 (Procanico, Malvasia, Verdello, Ansonica e altri), quello che più mi ha colpito è l’ultimo, un sorso davvero inusuale e gratificante.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsH7kwi1YIX354EYxvHlUXQr3C8bjy9rVGhzgEOBY2q_n-tYYDBOgmSSI-brF93vnSHPlM1nLZTdyQhUrzDSaj25PdgZEFS2jwpFHI9s5ZuBVqF5uG24ZCb0qXjgGRxWbNmKSpugcvFvJCam_Md-qiLZ1b6miN5mduXyT2ermQskHi0wtGRi26pk1yF3I/s2992/retro%20giudizio.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2992&quot; data-original-width=&quot;2992&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsH7kwi1YIX354EYxvHlUXQr3C8bjy9rVGhzgEOBY2q_n-tYYDBOgmSSI-brF93vnSHPlM1nLZTdyQhUrzDSaj25PdgZEFS2jwpFHI9s5ZuBVqF5uG24ZCb0qXjgGRxWbNmKSpugcvFvJCam_Md-qiLZ1b6miN5mduXyT2ermQskHi0wtGRi26pk1yF3I/s320/retro%20giudizio.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Fatto con pressatura diretta di uve trattate solo con rame e zolfo, fermentazione spontanea e affinamento in acciaio, questo bianco dal colore dorato carico offre un ventaglio olfattivo vastissimo, cangiante e delicato, che alterna sentori di fiori di acacia, pietra e sassi, una punta di acciarino, accenni di miele, fieno e erbe di campo, restando capace di mantenersi in equilibrio su una sobria eleganza.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;La musica non cambia in bocca, ove pulizia e la compostezza assecondano un palato inusuale, mutevole, ora a tratti pastoso, ora gentile, mai sfuggente, lungo ma senza noia, vivo ma senza banalità. Ho saputo che ne fanno meno di 7mila bottiglie, ma se la strada è questa (e non le finiscono prima) ne risentiremo parlare presto.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/5009405737301699286/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=5009405737301699286&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5009405737301699286'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5009405737301699286'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/scipio-toscana-bianco-igt-giudizio-2022.html' title='Scipio: Toscana Bianco IGT &quot;Giudizio&quot; 2022'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2oypASIeG_otErkf2EiMh10FWv0wi1czd9L35utfqCDcGLwo7g4sSnahSADdzCJDRSZllsuvR_cvTO4J9uJCNZ3NoxXqBwYEt-jG-WPiQ_RLEHObjJ0Ysk1flXx-jftSVZnJkG0AhYh1TfGPsEoFVW498rX38_RDl3ibUdHC6wICtIPRzRgZkCTdRk/s72-w400-h280-c/unnamed%20(2).jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-5537093808486877370</id><published>2024-02-03T01:30:00.001+01:00</published><updated>2024-02-03T08:35:48.834+01:00</updated><title type='text'>InvecchiatIGP: Di Meo - Fiano di Avellino DOCG &quot;Colle dei Cerri&quot; 2008 </title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Luciano Pignataro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ho avuto modo di scriverlo in più di una occasione, ma vale sempre la pena di ricordarlo non solo perché repetita iuvant ma, soprattutto, perché la memoria collettiva si sta smaterializzando come il calcolatore HAL in 2001 Odissea nello Spazio. Era ormai il lontanissimo 1993 quando ebbi l’occasione, proprio nella cantina di Roberto e Generoso Di Meo, di provare dei vini bianchi dimenticati da alcuni anni scoprendo la bontà del Fiano di Avellino &quot;evoluto&quot;.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhVJUp7UW2yaQWnLErtfFCXmcT5LcNDPfCJ1yg_x5jPHmt21VEVM4klnWSHFpDr6V9wXLHVGhrO_B56a_p-4bbB3xO9b7hUJdgau4o8R7tvYvutoNdquQR4XL7-lE6kTB2eDQG9gAI27_YV81p1GxV3VmWFiwIPai6qvwbLjNzJySf7W0trU-fetD75c/s2048/Colle%20dei%20Cerri%20Di%20Meo.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhVJUp7UW2yaQWnLErtfFCXmcT5LcNDPfCJ1yg_x5jPHmt21VEVM4klnWSHFpDr6V9wXLHVGhrO_B56a_p-4bbB3xO9b7hUJdgau4o8R7tvYvutoNdquQR4XL7-lE6kTB2eDQG9gAI27_YV81p1GxV3VmWFiwIPai6qvwbLjNzJySf7W0trU-fetD75c/w300-h400/Colle%20dei%20Cerri%20Di%20Meo.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ci è voluto tanto per avere produttori che uscissero in commercio con qualche vendemmia di ritardo, il primo fu Mastroberardino con il suo More Maiorum, all’inizio degli anni ’90, poi nel 1997 Antoine Gaita e Guido Marsella partirono con una annata di ritardo, seguiti poi piano piano da parecchi altri produttori.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dopo 20 anni di attesa finalmente è stato riconosciuto il termine Riserva al Fiano di Avellino. Roberto Di Meo ha iniziato ha commercializzare i vini facendoli sostare molto a lungo sulle fecce e negli ultimi anni la reputazione dei suoi vini è enormemente cresciuta, ormai è accreditato nei migliori ristoranti sempre più assetati di bianchi invecchiati.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A differenza del Greco Vittorio e dei Fiano Alessandra ed Erminia, il &lt;b&gt;Colle dei Cerri 2008&lt;/b&gt;, fresco di uscita, è un Fiano che fermenta e si eleva in tonneaux senza conoscere l’acciaio perché poi attende altri tre anni in bottiglia prima di essere messi in commercio.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5f6olJct_O1sOuIBe19ZcOJhr2zU-91w6HjJPNbhRPFJu4uGg_x5ckBUvb8t43PtayeAVUrVeG97IPgw_NIUsvxe1N4FOoZySWOGtralqxcUlMH_7kPIEt9jLcfkS1M4ykXtd8VRBtlt01dQRbUfDMnBfNZshU3QMZ6h913OxNaxUiQLwnTjRkki_Y4/s2048/Colle%20dei%20Cerri%202008%20Di%20Meo.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5f6olJct_O1sOuIBe19ZcOJhr2zU-91w6HjJPNbhRPFJu4uGg_x5ckBUvb8t43PtayeAVUrVeG97IPgw_NIUsvxe1N4FOoZySWOGtralqxcUlMH_7kPIEt9jLcfkS1M4ykXtd8VRBtlt01dQRbUfDMnBfNZshU3QMZ6h913OxNaxUiQLwnTjRkki_Y4/w300-h400/Colle%20dei%20Cerri%202008%20Di%20Meo.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Si tratta di uno dei pochi Cru che può vantare l’Irpinia, nasce dall’omonima vigna piantata nel 1995 a Salza Irpina dove ha sede l’azienda. Il risultato finale, al punto che potrebbe confondere molti appassionati della Borgogna. Il naso esprime un’ampia complessità in cui riconosciamo la frutta matura, le note ancora fresche balsamiche, sbuffi di pasticceria che ritroviamo anche al palato con molta chiarezza. Qui il vino si esprime con molta forza ed eleganza al tempo stesso, il sorso, freschissimo, è arricchito da una buona struttura, alcole e legno appaiono perfettamente bilanciati. Un grandissimo vino destinato a camminare ancora per molti anni.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/5537093808486877370/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=5537093808486877370&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5537093808486877370'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/5537093808486877370'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/invecchiatigp-di-meo-fiano-di-avellino.html' title='InvecchiatIGP: Di Meo - Fiano di Avellino DOCG &quot;Colle dei Cerri&quot; 2008 '/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhVJUp7UW2yaQWnLErtfFCXmcT5LcNDPfCJ1yg_x5jPHmt21VEVM4klnWSHFpDr6V9wXLHVGhrO_B56a_p-4bbB3xO9b7hUJdgau4o8R7tvYvutoNdquQR4XL7-lE6kTB2eDQG9gAI27_YV81p1GxV3VmWFiwIPai6qvwbLjNzJySf7W0trU-fetD75c/s72-w300-h400-c/Colle%20dei%20Cerri%20Di%20Meo.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-8729822815461235498</id><published>2024-02-02T00:30:00.000+01:00</published><updated>2024-02-02T00:30:00.204+01:00</updated><title type='text'>Terra di Seta - Chianti Classico Gran Selezione &quot;Assai&quot; 2018 </title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;di Luciano Pignataro&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Figlio di una visione moderna e illuminata della viticultura che rispetta la terra, questo sangiovese di  Castelnuovo Berardenga travolge il naso con i suoi profumi mediterranei, note balsamiche e di ciliegia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVNs_dY_carrdz84bPafj0-5zHgDv1LEzE-5x81mHziLm4eC8r2gOde4BLUmTp5L8L8h3xXzCfriD5ikKcLDL3BKwlmscqf9wqRPKX6MIOyQIS_ghjDOPTYhZ6NSGb9NSyDiVjmo5YedIM_mW9bG9RUwfmKRyqrDZN9DpyGx5ojdC_2i4VRsGsKSfD3A/s2048/Terra%20di%20Seta%20Chianti%202018.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;2048&quot; data-original-width=&quot;1536&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVNs_dY_carrdz84bPafj0-5zHgDv1LEzE-5x81mHziLm4eC8r2gOde4BLUmTp5L8L8h3xXzCfriD5ikKcLDL3BKwlmscqf9wqRPKX6MIOyQIS_ghjDOPTYhZ6NSGb9NSyDiVjmo5YedIM_mW9bG9RUwfmKRyqrDZN9DpyGx5ojdC_2i4VRsGsKSfD3A/s320/Terra%20di%20Seta%20Chianti%202018.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Al palato è dissetante, dai tannini ben risolti, fresco, assolutamente bevibile e felicemente abbinabile.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/8729822815461235498/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=8729822815461235498&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8729822815461235498'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8729822815461235498'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/terra-di-seta-chianti-classico-gran.html' title='Terra di Seta - Chianti Classico Gran Selezione &quot;Assai&quot; 2018 '/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVNs_dY_carrdz84bPafj0-5zHgDv1LEzE-5x81mHziLm4eC8r2gOde4BLUmTp5L8L8h3xXzCfriD5ikKcLDL3BKwlmscqf9wqRPKX6MIOyQIS_ghjDOPTYhZ6NSGb9NSyDiVjmo5YedIM_mW9bG9RUwfmKRyqrDZN9DpyGx5ojdC_2i4VRsGsKSfD3A/s72-c/Terra%20di%20Seta%20Chianti%202018.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-499486735608024834</id><published>2024-02-01T00:30:00.013+01:00</published><updated>2024-02-01T00:30:00.133+01:00</updated><title type='text'>Antoine Gaita e i suoi ultimi tre grandi Taurasi</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Luciano Pignataro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nel gennaio 2015 Antoine Gaita ci lasciò per sempre. Ancora oggi, a distanza di quasi dieci anni, possiamo godere dei suoi ragionamenti sul vino puntando sulla sua &lt;b&gt;ultima annata lavorata&lt;/b&gt;, il &lt;b&gt;Taurasi 2009&lt;/b&gt; che la figlia Serena e la moglie Diamante hanno voluto chiamare&lt;b&gt; Ad Ultimum&lt;/b&gt;.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZhfb7DFKel-8suSabo2P5N7nw_5rdoTnNODKY701aqhgDHRApQCXybdnSYpO6i3eliND9nIjqFtODZCgpBc0Qe7Zr9kurH7919Kl7rFdhQVe0GdmzDyEbHYnGzN11kZFnZHECQMg47f4_vFNs6qYFYrRQFfwrfqmGhcTPWNTKk2DmH_AMvO1ULAoXB0/s458/gaita.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;458&quot; data-original-width=&quot;408&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZhfb7DFKel-8suSabo2P5N7nw_5rdoTnNODKY701aqhgDHRApQCXybdnSYpO6i3eliND9nIjqFtODZCgpBc0Qe7Zr9kurH7919Kl7rFdhQVe0GdmzDyEbHYnGzN11kZFnZHECQMg47f4_vFNs6qYFYrRQFfwrfqmGhcTPWNTKk2DmH_AMvO1ULAoXB0/s320/gaita.jpg&quot; width=&quot;285&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Taurasi? Ma Antoine non è stato un grande produttore di Fiano? Sicuramente, ci ha lasciato una scia di grandissime annate tra il 1997 e il 2013, l’ultima che porta effettivamente la sua firma sul totale della lavorazione perché, nel 2014, riuscì solo a seguire la vendemmia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2m4e2wwfuSokJ-49huXWBIsvdfeONFmGkeFyVCAl7sEeLgysGUiLWWNpZSgPabULE9MNJS9kEiqHm6ka08qdW1qRl_z_RlqOa2Lb0LllF6hZhLz-fLtkskgpnhvhEMC-ZfCdOTw-ize8nZgXutbQj9riCU9WsQjwX33zAL2K1Y-IBk_Ejuy-3lldZks/s799/brands_13811_villa-diamante_12182.jpg&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;409&quot; data-original-width=&quot;799&quot; height=&quot;205&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2m4e2wwfuSokJ-49huXWBIsvdfeONFmGkeFyVCAl7sEeLgysGUiLWWNpZSgPabULE9MNJS9kEiqHm6ka08qdW1qRl_z_RlqOa2Lb0LllF6hZhLz-fLtkskgpnhvhEMC-ZfCdOTw-ize8nZgXutbQj9riCU9WsQjwX33zAL2K1Y-IBk_Ejuy-3lldZks/w400-h205/brands_13811_villa-diamante_12182.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Serena Gaita e Diamante Renna&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Due anni prima in un video di 13 minuti di cui alleghiamo il link (&lt;a href=&quot;https://www.lucianopignataro.it/a/video-antoine-gaita-taurasi-fiano/82792/&quot;&gt;https://www.lucianopignataro.it/a/video-antoine-gaita-taurasi-fiano/82792/&lt;/a&gt;) spiega perfettamente a Lello Tornatore la sua visione del Taurasi che potremmo sintetizzare in un titolo del tipo: “Cogli l’attimo”. In questa chiacchierata, nata per caso, Antoine smantella completamente alcuni luoghi comuni che all’epoca circolavano, portando alla ribalta la sua visione decisamente francese, da vero vigneron, che consiste nel legarsi al concetto di Cru, che in Irpinia, al tempo, non esistevano e non esistono, oggi, sul piano formale, e in gran parte anche sostanziale, tranne alcune eccezioni (esempio, i vigneti di Contrada Arianello a Lapio per il Fiano). In sintesi, per lui i tre grandi areali che concorrono alla formazione di un grande Taurasi sono &lt;b&gt;Montemarano&lt;/b&gt;, zona di uve cariche e di vini potenti, &lt;b&gt;Paternopoli&lt;/b&gt;, dove siano in altezza e le uve maturano più lentamente regalando freschezza e, in mezzo, &lt;b&gt;Castelfranci&lt;/b&gt;. I parametri produttivi di riferimento che cita sono quelli di Luigi Tecce e Michele Perillo. E Taurasi? Per Antoine è un caso a sé stante, nascono più in equilibrio nella parte bassa della DOCG.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://scontent.fcia7-2.fna.fbcdn.net/v/t1.6435-9/116204722_3392929327398272_3802567528061618894_n.jpg?_nc_cat=104&amp;amp;ccb=1-7&amp;amp;_nc_sid=7f8c78&amp;amp;_nc_ohc=CNXK4V-PAD8AX8KKNIE&amp;amp;_nc_ht=scontent.fcia7-2.fna&amp;amp;oh=00_AfDuI0smbLp9gH_nV1X3m-TJPv1e3rahEEGKx5pS12xQnA&amp;amp;oe=65E09027&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;800&quot; data-original-width=&quot;600&quot; height=&quot;400&quot; src=&quot;https://scontent.fcia7-2.fna.fbcdn.net/v/t1.6435-9/116204722_3392929327398272_3802567528061618894_n.jpg?_nc_cat=104&amp;amp;ccb=1-7&amp;amp;_nc_sid=7f8c78&amp;amp;_nc_ohc=CNXK4V-PAD8AX8KKNIE&amp;amp;_nc_ht=scontent.fcia7-2.fna&amp;amp;oh=00_AfDuI0smbLp9gH_nV1X3m-TJPv1e3rahEEGKx5pS12xQnA&amp;amp;oe=65E09027&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;/span&gt;&lt;div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;Per Antoine il Taurasi è dunque frutto del blend fra le uve di questi territori irpini che devono essere bilanciate in base alle annate calde, proprio alla francese, senza le solite regole scritte e codificate in percentuali che regolarmente vengono poi aggirate in Italia. Annata calda, il pendolo volge ad una maggiore quantità di uva di Paternopoli, annata fredda, verso Montemarano. La dose di Castelfranci dipende poi dal gusto, se piace o meno più fruttato.&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Antoine in questa stessa intervista relativizza anche il concetto di tempo perché, dice, il vino ha sempre qualcosa da darti, come le persone, dipende da quello che cerchi e che desideri.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il risultato di queste osservazioni sono state tre grandissime interpretazioni del Taurasi di Villa Diamante che attualmente sono vendute sui 50 euro ma che per me non hanno prezzo per la loro assoluta e totale bevibilità, eleganza, freschezza, longevità. Originalità.&lt;/div&gt;&lt;/span&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;p style=&quot;line-height: 100%; margin-bottom: 0cm;&quot;&gt;Partiamo dall’ultima, &lt;b&gt;Ad Ultimum Taurasi Riserva 2009&lt;/b&gt;.&lt;/p&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: large;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyv2rU3x0KHSQUhqUxfSj7j23Xe7MT8SVvwcyeHeMvr9yCupyHIzdNNhp2mH3Yb5Tq-eaGvfXJw8HaB3h-Ow214d5dEETzWOqLaElWbpasNSDm4kcDa3-Dfw2_HhQTL1tbmi9ENp_UNK-XWmxlqCrntQWcAReiSFVK4eBK89ROwv_m1pYBM-ksV-1ebw/s1440/Ad%20Ultimum%202009.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1440&quot; data-original-width=&quot;1080&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyv2rU3x0KHSQUhqUxfSj7j23Xe7MT8SVvwcyeHeMvr9yCupyHIzdNNhp2mH3Yb5Tq-eaGvfXJw8HaB3h-Ow214d5dEETzWOqLaElWbpasNSDm4kcDa3-Dfw2_HhQTL1tbmi9ENp_UNK-XWmxlqCrntQWcAReiSFVK4eBK89ROwv_m1pYBM-ksV-1ebw/w300-h400/Ad%20Ultimum%202009.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Scrive la figlia Serena sul sito aziendale : “La voglia di mio padre di produrre Taurasi lo portò ad elaborare un progetto che prevedeva di realizzare ogni anno un vino che fosse espressione di un territorio. Attualmente in vendita c’è il Libero Pensiero, prodotto nel 2008 da una vigna di Castelfranci. L’ultimo Taurasi di mio padre, del 2009, proviene da Montemarano”.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Il progetto di Antoine era dunque procedere per gradi, vinificando in purezza le diverse zone anno dopo anno per poi arrivare ad una sintesi, sintesi che non è mai arrivata a causa della sua scomparsa. Ad ogni annata aveva dato tempo, proprio per capire l’evoluzione, da vero artigiano che non si fa condizionare dal mercato.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Ad Ultimum è un vino di potenza, un Cassius Clay che saltella attorno all’avversario, lunghissimo, fresco, dai tannini pienamente e abilmente risolti.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRWpxBcCAQl4PTv3JyLFeErKXcs170vGgNQ-3TbToxlMBJst5ky3dlajrqX7_UpvDBI7rboKVLTD6fXA6dyrddEhsdapbIoPKHC5f39PUw77ZsOHrDRmfuTlvKjjamhm-7ZBvMtfyEGnQYhErCj9hvVYmQWo-NaJ94UFxLklaiR5Sd_4ulAjnZpD-QR8/s960/Libero-Pensiero-Taurasi-2008.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;960&quot; data-original-width=&quot;720&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRWpxBcCAQl4PTv3JyLFeErKXcs170vGgNQ-3TbToxlMBJst5ky3dlajrqX7_UpvDBI7rboKVLTD6fXA6dyrddEhsdapbIoPKHC5f39PUw77ZsOHrDRmfuTlvKjjamhm-7ZBvMtfyEGnQYhErCj9hvVYmQWo-NaJ94UFxLklaiR5Sd_4ulAjnZpD-QR8/w300-h400/Libero-Pensiero-Taurasi-2008.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Abbiamo poi il &lt;b&gt;Taurasi Riserva Libero Pensiero 2008&lt;/b&gt;. Un nome allora lanciato in polemica con le commissioni di assaggio delle doc che gli avevano chiesto di rivedere il suo Fiano Clos d’Haut. Lo abbiamo bevuto di recente e abbiamo trovato quello che ci aspettavamo ma anche molto di più: un vino assolutamente infinito, di valore assoluto, in grado di competere con i grandi, la strada possibile dell’Aglianico che non deve vergognarsi del frutto pur senza rinunciare alla freschezza e ai tannini. Il Libero Pensiero è un vino che ormai non vuole più alcun abbinamento.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq8Xb3eOlLu_Tkr6wToI3byCqxkS-ygHF19kTJIso8xeRFSna_QVVhTEdM1BoZlFdHFcFwm0OeeqS9vs-WDHxkyYbRM_77oDdDour9OB6M1EAYgyGmvwf2kAdHLGLXUCFPl0HR_g_Jnj58huy2YAo5Lo2WpyB_haYdwoQjCPzu91N0bwwsLj10rV5JXE/s600/Pater-Nobilis-2007.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;600&quot; data-original-width=&quot;450&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq8Xb3eOlLu_Tkr6wToI3byCqxkS-ygHF19kTJIso8xeRFSna_QVVhTEdM1BoZlFdHFcFwm0OeeqS9vs-WDHxkyYbRM_77oDdDour9OB6M1EAYgyGmvwf2kAdHLGLXUCFPl0HR_g_Jnj58huy2YAo5Lo2WpyB_haYdwoQjCPzu91N0bwwsLj10rV5JXE/w300-h400/Pater-Nobilis-2007.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Infine il &lt;b&gt;Pater Nobilis Taurasi Riserva 2007&lt;/b&gt; di Paternopoli. Annata calda, forse per questo Antoine decise di partire dal punto più alto della denominazione regalandoci forse il Taurasi più fine e ricco di sempre. Vino di una attualità sconcertante, per certi versi simile a un Barbaresco di Rizzi.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqd4MOZkPYVoX9Y51hTLb2947XrMwDflJGC-0Qw3Ge4tUqmcwOyZZ_S0EZfijDTsxtom6C7fXbZMBWc0BhI8pt9e48ViArz2gSLAUIj1TGLP4rz0Hso8AsEffsKbt27dF9nbNDe036rdhcvY8Ek1nPj1_wwhfK1YzVtn5_R_LJAEAQCjwz4VJPqGOt8s/s1418/I%20Taurasi%20di%20Antoine%20Gaita%20(1).png&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1418&quot; data-original-width=&quot;1404&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqd4MOZkPYVoX9Y51hTLb2947XrMwDflJGC-0Qw3Ge4tUqmcwOyZZ_S0EZfijDTsxtom6C7fXbZMBWc0BhI8pt9e48ViArz2gSLAUIj1TGLP4rz0Hso8AsEffsKbt27dF9nbNDe036rdhcvY8Ek1nPj1_wwhfK1YzVtn5_R_LJAEAQCjwz4VJPqGOt8s/w396-h400/I%20Taurasi%20di%20Antoine%20Gaita%20(1).png&quot; width=&quot;396&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tre vini indimenticabili che dimostrano la capacità progettuale di Antoine e sottolineano la grandissima perdita che ha subito il mondo del vino con la sua scomparsa. Elastico come un francese nel cambiare protocolli, poco disposto ai compromessi come un irpino. Può sembrare un ossimoro, ma non lo è: la sua inflessibilità riguardava la libertà del viticoltore di poter sperimentare come e quanto gli pare ma al tempo stessi dichiarando con onestà assoluta quello che realizza nella produzione del vino. La elasticità sta nel cavalcare l’annata con un surf senza incaponirsi sui protocolli e al tempo stesso decidere in quale direzione muoversi senza farsi travolgere dalle onde. Nessuno come lui è stato interventista e al tempo stesso rispettoso della natura e delle condizioni pedoclimatiche.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Al di là delle differenze, la 2008 e la 2009 (annata piovosa e terribile per l’aglianico a causa di un ottobre pieno di pioggia) più concentrate della 2007, tutte e tre le esecuzioni restano uniche nel suo genere e rivelano la stessa mano.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zJ4wEl8xGIRP1_wrXULLZcS9bpaM4j-wXKUwyQZ4uPRkLYU-NkExqFyBAwhloiQLhx11ZJ0c8dI1nC13lBbMfy4CdYjCdG8_siCtcoSxcm6k0lpr8yKTq8DIHF7xGLeJl05TIWym-ojpBGzxYcvUqN3Zn01Ng4URhsLYcu1x5r1QcpFWnPibQp1k6UU/s640/antoine-gaita2-640x382.jpg&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;382&quot; data-original-width=&quot;640&quot; height=&quot;239&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zJ4wEl8xGIRP1_wrXULLZcS9bpaM4j-wXKUwyQZ4uPRkLYU-NkExqFyBAwhloiQLhx11ZJ0c8dI1nC13lBbMfy4CdYjCdG8_siCtcoSxcm6k0lpr8yKTq8DIHF7xGLeJl05TIWym-ojpBGzxYcvUqN3Zn01Ng4URhsLYcu1x5r1QcpFWnPibQp1k6UU/w400-h239/antoine-gaita2-640x382.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Un grande, grandissimo vigneron, che per fortuna ha trovato nella figlia e nella moglie la volontà esecutrice del suo testamento enologico.&lt;/div&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/499486735608024834/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=499486735608024834&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/499486735608024834'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/499486735608024834'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/02/antoine-gaita-e-i-suoi-ultimi-tre.html' title='Antoine Gaita e i suoi ultimi tre grandi Taurasi'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZhfb7DFKel-8suSabo2P5N7nw_5rdoTnNODKY701aqhgDHRApQCXybdnSYpO6i3eliND9nIjqFtODZCgpBc0Qe7Zr9kurH7919Kl7rFdhQVe0GdmzDyEbHYnGzN11kZFnZHECQMg47f4_vFNs6qYFYrRQFfwrfqmGhcTPWNTKk2DmH_AMvO1ULAoXB0/s72-c/gaita.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-2665705777698648541</id><published>2024-01-27T00:30:00.000+01:00</published><updated>2024-01-27T00:30:00.136+01:00</updated><title type='text'>InvecchiatIGP: Scarpa -  Barbera d’Asti i Bricchi di Castelrocchero 1996</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;di Carlo Macchi&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;Si scrive Scarpa ma si legge Barbera. Fu amore a prima vista fin dal lontano 1991, quando la loro Bogliona 1986 mi marchiò a fuoco con un’acidità che mise a dura prova la mia dentatura. Però fu un colpo di fulmine e da allora per me Scarpa, rimasta fedele alle sue idee grazie a quel grande personaggio di Carlo Castino che ha tenuto dritta la barra dell’anima austera e inossidabile dei loro vini, è sinonimo di grande Barbera.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_6wTwRK_hts4DfsytGYEh-nDoIidjOh-GqefF49Mo5RlxedHKMPZ0dM534Pdeqj12rlfHds6ZRpR70Ag7UrP4wvonXKu6P97sC0SbF0aGeVmzCd3IQchEpOlopedB9FcobmBGoorWPhGBiBB0i_63xVUGcJLTol2OH47KWQSzmAvheAKQrcw0iOzMHw/s978/scarpa%20bricchi.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;978&quot; data-original-width=&quot;642&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_6wTwRK_hts4DfsytGYEh-nDoIidjOh-GqefF49Mo5RlxedHKMPZ0dM534Pdeqj12rlfHds6ZRpR70Ag7UrP4wvonXKu6P97sC0SbF0aGeVmzCd3IQchEpOlopedB9FcobmBGoorWPhGBiBB0i_63xVUGcJLTol2OH47KWQSzmAvheAKQrcw0iOzMHw/s320/scarpa%20bricchi.jpg&quot; width=&quot;210&quot; /&gt;&lt;/span&gt;&lt;/a&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;Oggi il timone è passato in mano a &lt;b&gt;Silvio Trinchero&lt;/b&gt;, che non si sogna minimamente di deragliare dalla via tracciata a suo tempo. Se si scrive Scarpa ma si legge Barbera, si traduce Bogliona, una Barbera D’Asti (oggi superiore) che unisce la grande austerità ad un corpo importante e una complessità che si forma negli anni.&amp;nbsp;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdN1LRpKr_SVe0UfX1i8QouX7GKKpCmgNXq4dJZ5tF9eMAS-ApCN-09dNYHj1LypjFfaeKQQbC8WAknyxGkmn-XBIyIaaaNNskEnapWWLYz9yebEP5Tw4unu-I4S05fZKmlKv1RsSlmF1WXR2uM6l8ENtC-KRjzaXy9y6YSqdwocGTX1KIH5sZWxBfQQ/s793/scarpa%20vecchie%20bottiglie.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;793&quot; data-original-width=&quot;691&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdN1LRpKr_SVe0UfX1i8QouX7GKKpCmgNXq4dJZ5tF9eMAS-ApCN-09dNYHj1LypjFfaeKQQbC8WAknyxGkmn-XBIyIaaaNNskEnapWWLYz9yebEP5Tw4unu-I4S05fZKmlKv1RsSlmF1WXR2uM6l8ENtC-KRjzaXy9y6YSqdwocGTX1KIH5sZWxBfQQ/w349-h400/scarpa%20vecchie%20bottiglie.jpg&quot; width=&quot;349&quot; /&gt;&lt;/span&gt;&lt;/a&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;Visitando Scarpa è quasi obbligatorio assaggiare la Bogliona, magari assieme a praticamente tutta la gamma aziendale, ma il vino di cui vi voglio parlare è un altro, quello che un tempo si chiamava Barbera d’Asti  Bricchi di Castelrocchero, e oggi semplicemente Barbera I Bricchi.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ggk_fzQ12dk585ys4wgQGRPLqLxJBQ3BYNaO6MWB0doco5tScFMz56o5p_CKlyQET8ksGCYBsjgOdAcSWmoS4U09xG2Q3RY2fPCVpQ0hFI0oMYhTcwfBqfcQy_4jUERktU0_tdVhLuuHY6MnNHo9nhY-Rf1ViTdzqVDX9dPVzoEpwmU14QR6wQMjHJg/s933/scarpa%20Trinchero.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;933&quot; data-original-width=&quot;588&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ggk_fzQ12dk585ys4wgQGRPLqLxJBQ3BYNaO6MWB0doco5tScFMz56o5p_CKlyQET8ksGCYBsjgOdAcSWmoS4U09xG2Q3RY2fPCVpQ0hFI0oMYhTcwfBqfcQy_4jUERktU0_tdVhLuuHY6MnNHo9nhY-Rf1ViTdzqVDX9dPVzoEpwmU14QR6wQMjHJg/w253-h400/scarpa%20Trinchero.jpg&quot; width=&quot;253&quot; /&gt;&lt;/span&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;&lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;Silvio Trinchero&lt;/span&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;Terreni argillosi tra Castelrocchero e Acqui Terme, attorno ai 400 metri portano ad un’espressione classica del vitigno. Talmente classica che l’interpretazione della 1996 mi ha lasciato veramente stupito per nitidezza di frutto e incredibile freschezza. Un Barbera, maturata in legni grandi, di quasi 30 anni, che ha ancora molto da dire.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiEgTIxiTfzbe5IUOdSZ1tvDKmkrrkpJDrOP9c1xWodULLTmZb0puxtn4A4lCzn9ybajUXMB5QyYzj-Y7uXtXjmhMlmL3rKsnTTGgDAh6hGkc__ueZIvFOS5DaeTPcoaUs14ZsWKKMGVRCnXxcB6dg_FbzybmLQJ0apmiKqeA14cgZE_x33AM0ojU-fQ/s1235/scarpa%20etichetta-nome.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;498&quot; data-original-width=&quot;1235&quot; height=&quot;161&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiEgTIxiTfzbe5IUOdSZ1tvDKmkrrkpJDrOP9c1xWodULLTmZb0puxtn4A4lCzn9ybajUXMB5QyYzj-Y7uXtXjmhMlmL3rKsnTTGgDAh6hGkc__ueZIvFOS5DaeTPcoaUs14ZsWKKMGVRCnXxcB6dg_FbzybmLQJ0apmiKqeA14cgZE_x33AM0ojU-fQ/w400-h161/scarpa%20etichetta-nome.jpg&quot; width=&quot;400&quot; /&gt;&lt;/span&gt;&lt;/a&gt;&lt;/div&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;Il colore in primis, ancora rubino brillante, ti prepara ad un inaspettato mix di giovinezza e complessità: infatti il naso parte su sentori di tabacco e cuoio per poi, dopo qualche minuto nel bicchiere, virare verso frutta rossa e erbe officinali. Sotto a tutto quello che un tempo si chiamava goudron e che oggi possiamo tradurre con intelligente uso del legno e equilibrio aromatico.  In bocca (non avevo dubbi!) freschezza a iosa, grazie ad un acidità quasi ferrigna che “dirige le danze” ma lascia  anche spazio alla tannicità soffusa ma birichina della Barbera. Ovviamente la lunghezza al palato è importante.&amp;nbsp;&lt;/span&gt;&lt;span style=&quot;font-family: arial;&quot;&gt;Un vino che dimostra come il tempo, per le grandi Barbera d’Asti, non sia un problema ma un’opportunità.&lt;/span&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/2665705777698648541/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=2665705777698648541&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2665705777698648541'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/2665705777698648541'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/01/invecchiatigp-scarpa-barbera-dasti-i.html' title='InvecchiatIGP: Scarpa -  Barbera d’Asti i Bricchi di Castelrocchero 1996'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_6wTwRK_hts4DfsytGYEh-nDoIidjOh-GqefF49Mo5RlxedHKMPZ0dM534Pdeqj12rlfHds6ZRpR70Ag7UrP4wvonXKu6P97sC0SbF0aGeVmzCd3IQchEpOlopedB9FcobmBGoorWPhGBiBB0i_63xVUGcJLTol2OH47KWQSzmAvheAKQrcw0iOzMHw/s72-c/scarpa%20bricchi.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1102094159809245653.post-8417989284989103366</id><published>2024-01-26T00:30:00.000+01:00</published><updated>2024-01-26T00:30:00.129+01:00</updated><title type='text'>Hatzidakis - Assyrtiko Nyxtepi 2021</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-size: medium;&quot;&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;span style=&quot;font-family: arial; font-size: medium;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;di Carlo Macchi&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;L’assyrtiko è l’uva regina in Grecia e Santorini è un luogo unico per la viticoltura. Questo giovanissimo Assyrtiko lo dimostra con una freschezza principesca e un naso da favola, dove frutta secca si sposa a sentori di erbe officinali. Potente e lungo il finale.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zTZmiL5IxdbjtIyoKNwBh2wbiLeWtTPvvfsM-P4_KQQfiARRXUUL0oV5kp92Iutz_Kk6wTX39cBfmDX_bWlM9nB4bywclct_UgurYfwJLNjyWKQUIuRVqRRfe4wPp7jjZOdNidAHD8j8Zldrj1YJUq_RKY1R5HGlSsUZNiALchQCr5HF9piskcS5u8g/s1536/hatzidakis%201.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; data-original-height=&quot;1152&quot; data-original-width=&quot;1536&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zTZmiL5IxdbjtIyoKNwBh2wbiLeWtTPvvfsM-P4_KQQfiARRXUUL0oV5kp92Iutz_Kk6wTX39cBfmDX_bWlM9nB4bywclct_UgurYfwJLNjyWKQUIuRVqRRfe4wPp7jjZOdNidAHD8j8Zldrj1YJUq_RKY1R5HGlSsUZNiALchQCr5HF9piskcS5u8g/w400-h300/hatzidakis%201.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Hatzidakis è sempre più una certezza!&lt;/div&gt;&lt;/span&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://percorsidivino.blogspot.com/feeds/8417989284989103366/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1102094159809245653&amp;postID=8417989284989103366&amp;isPopup=true' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8417989284989103366'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1102094159809245653/posts/default/8417989284989103366'/><link rel='alternate' type='text/html' href='http://percorsidivino.blogspot.com/2024/01/hatzidakis-assyrtiko-nyxtepi-2021.html' title='Hatzidakis - Assyrtiko Nyxtepi 2021'/><author><name>Andrea Petrini</name><uri>http://www.blogger.com/profile/16551117084067227895</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zTZmiL5IxdbjtIyoKNwBh2wbiLeWtTPvvfsM-P4_KQQfiARRXUUL0oV5kp92Iutz_Kk6wTX39cBfmDX_bWlM9nB4bywclct_UgurYfwJLNjyWKQUIuRVqRRfe4wPp7jjZOdNidAHD8j8Zldrj1YJUq_RKY1R5HGlSsUZNiALchQCr5HF9piskcS5u8g/s72-w400-h300-c/hatzidakis%201.jpg" height="72" width="72"/><thr:total>0</thr:total></entry></feed>

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