Who is Roberto Cipresso?

Who is Roberto Cipresso?

Posted on by Stefania Tardino

“…If you want to thrill someone,  first try to feel  the same emotions you desire to awake…” .

R. Cipresso.

Roberto Cipresso, international winemaker of Montalcino

Scanning across the bookshelves in my flat, it dawns on me that my collection falls into three categories: wine, food and  travel! The three passions that form the  main plot of  ‘Wine, the secret Novel‘ , a book written by Roberto Cipresso. Roberto Cipresso presented his  outstanding work at ‘Nautilius‘ , an elegant restaurant by the sea and close to  Pisa .

It was an unforgettable event  that allowed me  to meet  one of the most important winemaker in  Italy, Roberto Cipresso . He is a special person, as well as a great wine entrepreneur.  From his base in Montalcino, Tuscany, he has changed winemaking worldwide. How?  Read his incredible story, and you will find the answer!

Roberto-Cipresso-The- Secret -Novel

‘Wine the Secret Novel’ , a novel by Roberto Cipresso

Andrea Baldeschi , the owner of the ‘Nautilius‘ restaurant,  hosted that memorable dinner in honour of  Roberto Cipresso.  A crowd of people were waiting to hear the famous vigneron speak about his life and his professional achievements.

First of all, Roberto Cipresso greeted us all with a big smile and then went on to introduce  ‘Wine, the Secret Novel‘  , one of  the three books he has written about wine.  It is an attempt to give a general outline of the history of wine.  Wine has rolled its barrel from the shores of the  Black Sea to the mountains of the Andes, following humans and their dreams. His book goes back through time  retracing the grape’s conquest of the world, stopping in each winemaking country, from the oldest to the most recent,  discovering wines past and present, while also looking to the future.

3 tops wines of Roberto Cipresso 

That evening at the ‘Nautilius‘ restaurant there was also a fantastic wine tasting, including some of the best wines of Roberto Cipresso :

    • ‘Punto Bianco Toscana IGT ‘:  This is a white wine made from Vermentino and Verdicchio. These grapes are the most representative of Italy, being cultivated in the region of the  the 43rd Parallel. This is  an imaginary line, which  traces through all the places that have given origin to viticulture throughout the world from Europe to the New World. The wine had a dry and even astringent taste , with a  contrasting rich coconut aroma, giving a nice round feel in the mouth, and a long-lasting finish.  It was paired with a delicious tuna pasta;
    • ‘Pi Greco Toscana IGT ‘ : This is a red wine made of 100%  Sangiovese   . It  offers primary flavours of tart cherry, red plum, strawberry, and fig, with subtle notes of roasted pepper, leather, and clay.  In its nose offers aromas of earth and tea leaf.  On the palate it is a full-bodied wine,  displaying a marked acidity, an important tannic structure and a long and intense persistence. It  was paired with a pasta enhanced with wild boar ragù;
    • ‘Quadratura del Cerchio’ : This wine is made from  Sangiovese (60%),  Montepulciano (20%) , and  Sagrantino (20%).  This is Roberto Cipresso‘s first attempt to make the ideal wine and it is his first attempt at wine experimentation. Its grapes are the best in Italy, and above all they grow along  the 43rd  Parallel!  This wine went perfectly with a  dish of (soft) veal and tiny roast potatoes.

Guests enjoyed the pleasant atmosphere of that unforgettable dinner at the ‘Nautilius‘ restaurant, while  Roberto Cipresso was seducing us all with his beautiful spell.  Here  are some important acts about his life  and professional background.

Roberto-Cipresso-writer-winemaker-Montalcino

Who is Roberto Cipresso? 

I felt the power of Roberto‘s personality,  while he was presenting his book that evening at the ‘Nautilius‘ restaurant! Roberto Cipresso is an oenologist, an international  winemaker, and writer. Without any doubt he is also a visionary leader . His way of  life makes him stand out from the rest of the crowd as regards the field of wine.

He can imagine things that others cannot imagine and sees the whole  landscape of winemaking as a big picture,  and not a single step. He is present and focused. You can connect with him, when  he talks about what he has in mind, or  when he teaches you something about wine,  or when he tells you about his travel, his previous job experiences, and his life!

The story of Roberto Cipresso 

Roberto Cipresso was born in  Bassano del Grappa (Veneto) in 1963 . Initially his first love was the mountains. He studied agriculture and received a master’s degree in viticulture in Padua, Northern Italy only out of necessity.  He thought  that skiing and climbing would  be his future,  though a terrible accident caused him to  change his ideas.

In order to study with Professor Attilio Scienza, a respected Italian scientist in the field of vine, in 1987 Roberto moved to Montalcino  . Forgetting that tragic episode,  he fell in love with the world of the wine,  thus  starting his winemaking career at three outstanding estates in Tuscany :

Mountains have played a large role in the life of  Roberto Cipresso.  In fact, he learnt how to survive and how to know  his limits! At the same time he improved his skill in observing nature, developing an extraordinary knowledge  of the vineyards of Tuscany in order to create wine.

He  learnt a lot about wine during his younger years in Montalcino , from the planting of grapes to how  the wine was bottled. It was the most challenging and formative step of his fantastic life’s work with wine.

The goals of Roberto Cipresso

Roberto Cipresso soon gained success, being invited to advise Italian producers  as well as wineries around the world, including those in South America (‘Achaval-Ferrer Winery’,  Argentina). Travelling helped  Roberto Cipresso open his mind. He experienced different realities of wine ,  observing wine from a different angle,  and eventually was ready to work as a wine consultant !

The opportunities Roberto Cipresso had to put his professional skills and ideas  as regards wine into practice are exemplified by  four of his major projects:

  1. ‘Fattoria La Fiorita’: In 1992 together with two popular partners, he founded this boutique winery in Castelnuovo dell’Abate, near Montalcino , which is still running. This boutique winery produced the iconic Brunello , gaining  numerous prestigious awards, including Parker points of 99, 98 and 97; 
  2. ‘Winemaking project’: In 1999 at the behest of wine industry professionals he created a team of qualified consultants in the field of agronomy and oenology  in collaboration with his brother Gianfranco, and his friend Santiago Achaval, who is the founder of  the stunning ‘Matervini winery’ in Argentina ;
  3. ‘Wine Circus’: In 2001 he created this big  wine lab  in Montalcino  , where ideas and projects are shared with wine experts and universities   in order to solve  problems  regarding the winemaking process;
  4. ‘Poggio al Sole’: In 1990 he crafted this modern five starred wine relais , which is situated between Siena and Florence.  Here  Roberto Cipresso  planted his precious grapes of   Brunello   , which are used in  the making of the  best labels of his red wines.
The wine hits parade of Roberto Cipresso 

Recalling the most important enterprising ventures of Roberto Cipresso together with his lifetime achievements awards in terms of wine and food  culture, means understanding his complex and sensitive soul: 

The 3 books about wine written by Roberto Cipresso

The list here above would already be too long, taking into account that  Roberto often gave  lectures and speeches at wine schools and important universities in the world ! Already famous for his achievements in Italy and Argentina,  Roberto  rapidly obtained recognition in Europe and North America as one of the world’s elite winemakers.

Roberto is a creative and multitalented man. Along with the benefits of his many abilities and passions, there is his love for writing, represented by  another three books he has written about wine and its mystery, published between  2006 and 2009::

The ‘Cipresso 43rd project’. How to  make the wine of the future!

Without any doubt, Roberto Cipresso  is a  charismatic, brilliant and enthusiastic wine entrepreneur! He still continues on his incredible adventure in his inspiring  wine experiment entitled ‘Cipresso 43 rd project’. According to Roberto Cipresso, rules are important  in producing a perfect wine,  though they cannot stop evolution. We should consider rules as a point of departure, not as a point of arrival!

Bearing this in mind, Roberto  started his revolution in the world of wine, thereby provoking scandal! He went beyond the traditional concept of terroir, which was not identified as such as being in a specific area of the world, though within the same horizon!

The theory of the 43rd Parallel 

According to Roberto’s recent research,  this horizon is  the 43rd Parallel, a magical  line containing singular physical and spiritual features regarding wine production,  situated halfway between the Equator and the North Pole.  This parallel runs through central and florid places, which have shaped the main grapes and phases in the evolution of vine culture from Mesopotamia to the USA:

‘The Cipresso 43 rd project‘  is an attempt to create an oenological itinerary using only grapes grown at a Northern latitude of 43rd degrees.  It could be considered an attempt to make the wine of the future.

Roberto-Cipresso-WeLoveItalyeu-wine-travel-blog-secret-novel-nautilus-restaurant-Tirrenia-Pisa

The X-factor of Roberto Cipresso

The life of Roberto Cipresso is about striving for excellence and harmony  not only in wine,  though  also in life.  Roberto doesn’t  limit himself only to his own thoughts and ideas. When you talk to him, he listens to whatever you have to say  attentively. He  encourages you to be as creative as possible and never to be afraid of presenting your own point of view!

Roberto  explained to me  the big picture of  his vision of wine and how to live  in this world. His  work is an essential part of his existence. It is not only about running a laboratory or doing analysis, it is mainly about being part of making something amazing. It  is by combining science, creativity and love, that you keep things interesting, and it is a great industry to be involved with as well. Roberto Cipresso  experiments with unconventional colors to find inspiration for his next masterpiece, that is still to come! I’m looking forward to it!

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‘Vinoè 2018’ , Florence

‘Vinoè 2018’ , Florence

Posted on by Stefania Tardino

“One should always be drunk. That’s all that matters…But with what? With wine, with poetry, or with virtue, as you chose. But get drunk.”
Charles Baudelaire

“Vinoè 2018” , a stunning wine exihibition in Florence

“Vinoè 2018” is an event in Florence, which is  dedicated to Italian and international wine wxcellence . Now it is in its third edition and is  organized by ‘FISAR’ (‘Italian Federation of Hotel and Catering Sommeliers’). There are not only exihibitors with their best bottles of white, sparkling, rosé and red wines, but also cooking shows .

15 reasons to go to “Vinoè 2018”,  in Florence

“Vinoè 2018” is a meeting point for wine lovers and expetrs.  It is possible in 3 days  to discover:

  1. 800 wine labels, among the famous and less famous wineries;
  2. 140 tasting counters, chaired by winemakers, providing a special glimpse of  national  and international  wine making tradition;
  3. Wine roducers from all over Italy, from the North to the South; in particular there will be a wide representation of Tuscany with its Brunello di Montalcino. This is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino , which is located about 80 km South of Florence in the Tuscany Wine region;
  4. The great  ine excellence from beyond the Alps;
  5. An interesting debate about reduction and replacement of sulphites in wine launched by  Carlos Veloso dos Santos , CEO of “Amorim”; 
  6. The art of asting chocolate, grapes & distillates with a special workshop presented by Paolo Bini, whois a distillate expert;
  7. The secrets of winemaking in anfora from ancient to modern time with a seminar dedicated on this issue , a meeting whose speaker is the oenologist Francesco Bartoletti;
  8.  The terroir of Burgundy with the vertical tasting of “Vosne Romanée Clos des Réas 1er Cru” (Pinot Noir in purity produced between 2011 and 2015);
  9. A masterclass dedicated to champagne vintages led by Cristina Willemsen of  “Fier Ce Fit”;
  10. A vertical tasting of “Lauro Costa Toscana IGT Podere la Regola”,  and of “Brunello Montalcino Castello Banfi” ;
  11. Food and wine culture of eastern countries, the origins and rituals of  Sakè (a Japanese drink that is made by fermenting rice) told by Giovanni Baldini of “Firenze Sakè” and by “Arimitsu Sake Brewery” ;
  12. A professional talk about the physico-chemical composition or the organoleptic  characteristics of the wine by Monica Picchi, teacher at “Agrarian Faculty of the University of Florence”; 
  13. A journey around the world of the women entrepreneurs in the field of wine making moderated by the sommelier  Genni Setteducati;
  14. Emanuele Costantini, the best “FISAR” , who earned a nomination for best sommelier  2018;
  15. Cooking classes with a pool of experts: Michelangelo Masoni, who is  a famous butcher of Viareggio;  Simone Alessio Sparacino, who is the chef at the starred  “CumQuibus” of San Gimignano; Francesco Secci, who is a member of the “Prato Deak Team”; the partners of ” Consorzio di Tutela del Vitellone Bianco dell’Appennino Centrale”, which is an Italian consortium for the protecion of native breeds, such as the Chianina  and the white veal from thecentral Apennines.

8 great Italian vines at “Vinoè 2018” 

“Vinoè 2018” is a really beautiful and inspiring experience. There are lots of visitors and I have the fantastic opportunity to taste high quality wine such as:
  1. “Tintilia (66)”, Claudio Cipressi, Molise;
  2. “Bianco di Mariagrazia”,Tenuta Benedetta Etna Bianco,  Sicily;
  3. “Tommaso Stellino”, Sicily;
  4. “Scalunera Etna Bianco”, Torre Mora/Piccini, Sicily/Tuscany;
  5. “Eleuteria”, Nerello Mascalese, Tenuta del Travale, Calabria;
  6. “Barolo”, Bruna Grimaldi, Piedmont;
  7. “Erbaluce”, Cieck, Piedmont;
  8. “Alta Langa”, Borgo Moncalvo, Piedmont.

3 great Italian wineries at “Vinoè 2018” 

Of course there are lot of wineries which deserve lot of attention, but I have selected three of them . They are located in the South of Italy .  The wines ofItaly’s southern wine districts are bold, full-bodied, and satisfying.

Southern Italy has been producing wine for over 4000 years. The wine business here was already booming in 2000 B.C. when the Phoenicians arrived. The Greeks dubbed southern Italy “The Land of Wine” and the Romans delighted in the wines of the Campania region.

In modern times, however, wine production in southern Italy has languished, and a large portion of wine produced there was sold to France and Germany as a blending wine. All that is changing!

Give a lokk to the rich and fine wine production of these wineries here above which are situated in Molise, Sicily, and Calabria. Have fun!

1. “Claudio Cipressi Winery”, Molise

“Claudio Cipressi Winery”, is located in San Felice del Molise, Campobasso. Since 2014 it has become officially certified as organic .  Moliseis a beautiful region with a unique landscape. It is largely uncontaminated and the vineyards have great potential, which is why Claudio Cipressi cultivates 16 hectares with enthusiasm. Claudio Cipressi has reintroduced the Tintilia,  a native white grape variety.

2. “Tenuta Mora Winery”, Sicily

“Tenuta Mora Winery“ is owned by the historic Tuscan producer “Tenute Piccini”, one of the most popular brand of Chianti, Chianti Classico, and Brunello Wines in Italy and the world. “Tenuta Mora Winery “ is a boutique winery located on the Etna volcano, a black mountain looking at a blue shining sea, a unique place able to craft hidden wine gems.

The two vineyards of “Tenuta Mora “ are located at about 650-700m in Contrada Rovittello, in the municipality of Castiglione di Sicilia and Contrada Torre, in the municipality of Linguaglossa. The philosophy of “Tenuta Mora Winery“ is one grape, one territory. Their main grapes are Nerello Mascalese and Nerello Cappuccio. The average age of vines sits at around 15 years old .

Vineyards on the Etna feature extremely fertile volcanic soils at an altitude of 650-700 meters above sea level (2100-2300 ft), with important temperature variations between day and night considerably influencing the quality of the grapes. Other properties under the Piccini umbrella are Valiano in Chianti Classico, Villa al Cortille in Montalcino, Tenuta Moraia in the Maremma Toscana, and Regio Cantinain the Aglianico del Vulture DOC zone of Basilicata.  They are passionate about Winemaking!

3. “Tenuta del Travale”, Cosenza

“Tenuta del Travale”  is located in Rovito, Cosenza, a thirty minute drive from the spectacular blue sea of the Tyrrhenian coast in Calabria. Calabria is a wine region waiting to be discovered. Calabrian Wine has not received the recognition it deserves, even though the region of Calabria has a very long history of vine cultivation. The territory is gorgeous, but the economic problems of the region have prevented it from achieving its full potential.

A goal that was pursued with determination by the owners of “Tenuta del Travale” , Raffaella Ciardullo and his husband Nicola Piluso. Today they run this stunning  estate revitalising the old territory.  They carry on the intent of defending the ancient Calabrian origin of Nerello Mascalese with one single label “Eleuteria” (there is  some evidence that Nerello Mascalese may be related to Mantonico Bianco, an ancientCalabrian grape). “Tenuta del Travale” covers two hectares of hilly terrain. Founded in 1993, the estate cultivates today only 2 varieties of vines, Nerello Mescalese and Nerello Cappuccio, from which are produced Red Wines with the IGP recognition.

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What is “Vinoè 2018” ? 

“Vinoè 2018”  is not only a sensorial experience. It’s the perfect place where you can understand why the story behind each wine in your glass matters. There’s the value of work according to human passion and effort. An example of authentic life to follow in the caos of these times!

“Vinoè 2018”   is a way to travel in the world of wine, which is one of the best attractive in Florence. The capital of Tuscany  has remarkable wines, most notably the deep red wine Chianti Classico,  which is made with perfect purple Sangiovese grapes grown in the golden sunlight of the Tuscan hills. You’ll also find fine wines like the Brunello di Montalcino, Pomino Vin Santo and other Trebiano white wines, and Moscadello varieties for sweet wines! It takes a long time to speak about wine in Tuscany, so it’s better for you to come and taste them! Have a nice trip!

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Fisar, degustazione Champagne 2018, Convento dei Cappucini, Pisa

Fisar, degustazione Champagne 2018, Convento dei Cappucini, Pisa

Posted on by Stefania Tardino

Champagne, la Fisar di  Pisa docet!

Capodanno, Natale, il cuore di ogni festa è nelle bollicine  che salgono  brillanti lungo i  calici. Certo, oggi nei bicchieri possono fare splendida figura spumanti italiani o spagnoli, americani e perfino australiani, bianchi o rosati, secchi e dolci, ma all’inizio c’era soltanto lui: lo Champagne!

Si tratta di un mondo affascinante, su cui non si finisce mai di imparare . Così per approfondire le mie conoscenze, e per bere oro liquido, partecipo alla Degustazione di Champagne organizzata dalla Fisar di Pisa  il  18 Ottobre 2018.

All’interno della suggestiva biblioteca del “Convento dei Cappuccini di Pisa” l’esperto Sommelier Luca Canapicchi  svela a un folto pubblico di partecipanti, tutti i segreti dello Champagne in modo semplice e coinvolgente:

  • caratteristiche, origini, zone di produzione, differenze tra i piccoli e grandi produttori , legislazione , denominazioni, appellazioni.

Mi auguro il mio resoconto su quanto apprendo, possa essere utile ai neofiti e possa offrire qualche spunto interessante per chi ha maggiore esperienza.

8  Cose da sapere sullo Champagne 

1. Lo Champagne è diverso dallo Spumante: sono vini effervescenti ottenuti da diverse qualità di uva coltivate nel mondo e secondo differenti metodi di lavorazione. Un vino Spumante può essere dunque molto diverso per origine e tipologia. I migliori Spumanti, e non solo in Italia, hanno guadagnato la denominazione di origine geografica che ne garantisce la qualità e la provenienza. Un esempio è il “Franciacorta”, prodotto secondo un rigido disciplinare, o il Prosecco Spumante, oggi sempre più apprezzato;

2. Lo Champagne è  coltivato nell’omonima zona , Nord Est Parigi, (34.000 ettari), divisa in 5 aeree: “Montagne di Reims”  , la “Valle della Marna”  , la “Cote des Blancs” , la “Cote de Sèzanne” e la “Cote des Bar (Aube)”;

3. Lo Champagne e il clima :  possiede aromi di eccezionale finezza perché nasce da grappoli maturati oltre il 49° parallelo, ultima frontiera a nord per la coltivazione della vite;  è questo il segreto della sua inimitabile eleganza, dell’armonico equilibrio tra la freschezza acidula del suo sapore e la calda dolcezza della sua alcolicità;

4. Lo Champagne e il terreno : ma le uve dello Champagne non riuscirebbero a maturare nel rigido clima continentale francese se il terreno (gesso, calcare, ecc… ) su cui sono impiantate le viti non avesse un sottosuolo che riverbera il calore del sole e che dosa alle radici l’acqua della pioggia, assorbendola quando è in eccesso e restituendola lentamente durante la siccità estiva.

5. I vitigni consentiti per la produzione dello Champagne sono tre: https://www.quattrocalici.it/vitigni/pinot-nero/inot Nero (““Montagne di Reims”) che da Pinot Meunier (Valle della Marna”) e Chardonnay (“Cote des Bar (Aube)).  I primi due sono a bacca nera e conferiscono allo Champagne corpo e freschezza, il terzo è   bacca bianca e dona delicatezza ;  in misura nettamente minore, altri vitigni come Arbanne e Petit Meslier;

6. Lo Champagne è ottenuto con il “Metodo Classico”/“Champenoise”, di cui le fasi principali sono : 

  • Vinificazione in bianco del Pinot Nero,  Pinot Meunier, e Chardonnay (Vin de Clair ) e  loro assemblaggio  detto Cuvée : i tre vitigni principali possono essere di diversa annata (se no si parla di Millesimato) e di diversa provenienza;
  • Seconda Fermentazione/Presa di Spuma (che avviene prima in tini e poi in bottiglia) per aggiunta  alla Cuvée di zuccheri e lieviti;
  • Affinamento a contatto con i lieviti, fondamentale per dare allo Champagne le note aromatiche;
  • “Remuage” (manuale o meccanico):  dopo il contatto con i lieviti avviene un  processo che consiste nel ruotare le bottiglie di qualche millimetro ogni giorno per far scivolare i depositi nel collo della bottiglia;
  • “Dégorgement” o “Sboccatura”: rimozione del deposito, raggiunta la posizione verticale, con il collo verso il basso ;
  • “Liqueur de Dosage” o “D’expédition” : nella fase conclusiva, verrà aggiunto un, composto spesso da zucchero di canna disciolto nel vino, in dosi variabili a seconda della tipologia di vino prodotto (Doux 50 gr/l ; Demi-Sec 32-50 gr/l ; Sec tra 17 -32 g / l ; Doux più di 50 g / l; Demi-Sec  32 -50 g /l;  Extra Dry tra 12 -17 g / l; Brut meno di 12 g / l; Extra Brut  0 – 6 g / l; Pas Dosé o Dosage Zéro con una concentrazione inferiore ai 3 g / l)

7. Tiplogia di Champagne: 

  • “Blanc de Blancs” : ottenuto esclusivamente da uve Chardonnay;
  • “Blanc de Noirs”:  ottenuto vinificando in bianco uve nere (Pinot Noir e Pinot Meunier);
  • “Rosé”, miscelando vino bianco o vino rosso, oppure da uve rosse vinificate in rosato;
  • “Cuvée speciale”: assemblaggio di vini eccezionale qualità (ogni “Maison” la chiama con nome diverso).;
  • “Millesimato”: è lo Champagne che dichiara in etichetta l’anno della vendemmia;
  • “Grand Cru”:  è fatto con uve raccolte in vigneti classificati 100%;
  • “Premier Cru”: è fatto con uve raccolte in vigneti classificati tra il 90% e il 99%;
  • “Monocru”: preparato con le uve di un solo vigneto anziché con Cuvée. Molto raro

8. Dimensioni bottiglie Champagne: 

Storia dello champagne

La storia/leggenda dello Champagne comincia con Pierre Pérignon, il  monaco benedettino che fu cantiniere e amministratore  dell’Abbazia di Hautvillers per 47 anni, dal 1668 al 1715, e che è universalmente conosciuto come l’inventore dello Champagne. 

10. Fatti importanti nella seconda metà dell’Ottocento per lo Champagne

  1. Il chimico francese Louis Pasteur dimostra l’attività dei lieviti e il loro ruolo centrale nella fermentazione, gettando le basi per l’Enologia moderna. Negli stessi anni nasce l’Ampelografia, la scienza che studia e classifica le caratteristiche morfologiche dei vitigni, e l’Agronomia si orienta verso un approccio scientifico;
  2. Madame Clicquot produce nel 1810 il primo Champagne Millesimato e inventa la prima “Table de Remouage”, una tavola che inclina le bottiglie, facendo gradualmente scivolare i sedimenti verso il collo della bottiglia, da dove possono essere rimossi per rendere il vino più limpido e prezioso;
  3.  Louise Pommery, alla morte del marito, gestisce  l’azienda di famiglia fondata nel 1858 che impegnata fino a quel momento nel commercio della lana, punta dopo alla produzione di Champagne. Louise Pommery ha successo, e in breve tempo il marchio di famiglia assurge ad un ruolo di primo piano fra le “Maison” della Regione;
  4. Nel XVIII secolo nascono le Grandi Maison : Ruinart, Moèt, Vander-Veken, Delamotte, Veuve Cliquot, Heidsieck, Jacquesson, Krug; il loro talento risiede nell’ elaborazione di Cuvée che riflettano immutabilmente lo stile caratteristico di ogni marchio attraverso l’assemblaggio di vitigni, Cru e annate provenienti essenzialmente dagli acquisti di uve presso i “vigneron” (piccoli viticoltori) con i quali stipulano contratti di partnership pluriennali; 
  5. 1882 primi  sindacati e associazioni di categoria che lottano per la difesa della denominazione e delle tecniche di viticoltura;
  6. Fine del XIX  secolo diffusione di alcune terribili malattie della vite come  l’ Oidio, e la Peronospora che si propagano in tutta Europa portando al grave danneggiamento di quasi tutti i vigneti;  in modo particolare per la più distruttiva, la Fillossera (un insetto giunto dall America che attacca le radici della pianta provocandone rapidamente la morte),  l’unico rimedio si rivela l’innesto di viti europee su portainnesto di vite americana, immune dal parassita;
  7. 1911 Scala dei Cru: “Gran Cru” (17 villaggi), “Premier Cru” (44 villaggi) e “Cru” (255 villaggi),  classificazione territoriale con cui  legalmente si certifica  la qualità delle uve costantemente più alta che nel resto della regione a Nord Est di Parigi, Reims, quella tradizionalmente più vocata per la produzione di Champagne;
  8. Legge sullo Champagne;  
  9. AOC Champagne; 
  10. 1941 nascita della  “CIVC” (“Comité Interprofessionnel du vin de Champagne”) ; senza queste azioni, “Champagne” sarebbe divenuto un nome generico, sinonimo di un metodi di elaborazione di vini effervescenti. 

Fisar Pisa , evento sullo Champagne

La bellissima serata prosegue con la degustazione delle seguenti etichette, provenienti dai territori più rappresentativi e da produttori di rilievo nel panorama degli Champagne, in abbinamento a degli stuzzichini:

Luca Canapicchi, il sommelier 5 stelle

Ho davvero apprezzato la preparazione di Luca Canapicchi,  e soprattutto tutto ciò che di nuovo imparo da questa Degustazione di Champagne  unica ideata e ben orchestrata dalla Fisar di Pisa.

Sorseggiando un nettare divino pregiatissimo con una storia lunga quasi 300 anni, ringrazio in modo particolare alcuni dei rappresentanti della Fisar di Pisa, Salvo Pulvirenti e Luigi Vaglini, che per l’accoglienza, e per darmi la possibilità di  scrivere un post su questa eccezionale esperienza nel mio blog sulle bellezze d’Italia www.WeLoveItaly.eu .

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“AIS of Lucca”, the “Italian Sommelier Association of Lucca”

Posted on by Stefania Tardino

“Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.”

Paulo Coelho

“AIS of Lucca”, “Italian Association of Sommelier”

If you love wine, a  sommelier experience with the “AIS of Lucca” (Italian Association of Sommelier”)  Tuscany,  is a chance of a lifetime:

    • To  explore the world of the  wine;
    • To learn how to build your own cellar:
    • To study food &  wine pairings;
    • To share your passion  enjoying life with friends!

What is the “AIS of Lucca” ?

“AIS of Lucca” is one of the several “Italian Sommelier Association” branches  in each region of Italy. The “AIS” or “Italian Sommelier Association” is  an Italian non-profit organization founded in Milan on July 7, 1965, officially recognised and legally acknowledged by the Italian government on April 6, 1973.

Its founding members were :

The “Italian Sommelier Association” is part and founding member of the “Worldwide Sommelier Association” (“WSA”) , which is officially recognized across the world.

The “AIS “ is one of the oldest and actually the largest sommelier association in the world, featuring more than 30.000 members only in Italy!

Which is the aim of  “AIS”?

The aim of “Italian Sommelier Association” , as stated in the third article of its charter, is:

  • To qualify sommelier’s role and profession, therefore adding value to wine, traditional specialties and gastronomy culture;
  • To promote, even in the legislative branch, the introduction of its didactic approach in hospitality related schools, as well as to endorse the sommelier’s professional role, international recognition and esteem.

Without any doubt, my educational experience at  “AIS of Lucca” has ensured me to have all I need to take my  passion about wine to a high  level!

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My  graduation as a sommelier 

I studied hard for three years, and finally last summer I became a sommelier at “AIS of Lucca”  ! After my exam in June , I celebrated the special occasion with other colleagues and friends at  “Berlucchi Winery “ in Franciacorta (Brescia)

My wine course at “AIS of Lucca” was an incredible journey for : rounding out my knowledge about wine and  expanding  my  palate. It was something more than  connecting the dots between a flavour, such as clove and vanilla in a sample Pinot Noir!

There are two types of certified sommeliers: those who currently work in the industry, and those who go through the certification process to learn much more than wine, that is the area in which is produced. That’s me!

My adventure in the world of wine!

I started my adventure in the world of wine  by chance. Because  dealing  with tourism, attending a sommelier course in Lucca  was an unconventional  way to know  better Tuscany with all its beauty, art and culture.

I recognize that to be a sommelier  without working in the industry  is much harder,  since you’re not working with wine every day, you have to carve out time in your schedule to practice and to dedicate to wine. One option isn’t better than the other–you just need to know which category you’ll likely fall under before you become a sommelier.

The life of a sommelier!

In order to make it through the long class schedule and nerve-wracking final exam, you should have an ultimate end goal in mind from the beginning.

Some sommelier students drop out before the courses are complete, sometimes because they underestimate the amount of studying required to pass the exam. And sometimes because they only liked the idea of being a sommelier, without having a plan to use their education for a specific purpose.

To be a sommelier is not onòy a state of mind!

You need to have a purpose in mind when you receive sommelier certification! Becoming a sommelier is only the tip of the iceberg. The reality is that wine education never ends, even for those who are fully certified with every program.

Getting certified is only one method for growing a greater understanding of wine, and it’s not necessary for every wine ‘fan’. Before you pressure yourself into becoming certified, it’s important to ask yourself why you want to go through the experience, and whether it’s truly the right choice for you!

Wine is to discover a territory!

My fortune was to have clear ideas why to be a sommelier and to run into “AIS of Lucca”  for my certification.

Studying for being a sommelier meant to meet wine Professionals  who loved exploring the best about wine & food tradition in Tuscany.  Nowadays, I ‘m really able to give useful tips for visitors who want to experience Italian kife style and who want to discover this awesome region  with my services in www.WeLoveItaly.eu

Why studying about wine so important ?

Recently, a friend asked why a person should invest in a wine class instead of purchasing a few bottles and having a liquid study session at home. I think it’s a great question!

Learning about wine seems a foreign concept to many,  but it’s actually a great deal of fun as well as financially rewarding – the more you know about wine, the better your wine purchases will be. You need to know at least enough to understand what makes you happy.

Wine makes you happy!

I know, wine makes you happy. But, which wines make you happiest? Until you try a well-curated selection, how do you know?  Learning the  “AIS” systematic approach to tasting will give you great insight into how your palate works.

In the  “AIS” course, I tasted top wines from different parts of and from all over the word. I got  great tasting experience there.

Wine is like a friend!

Of course, I could taste wine at home, but the difference  is that in the “AIS” course  my  tasting was  focused and guided. It was tasting with a purpose and  even after a one day class,  my tasting abilities  and my appreciation of what I tasted was considerably greater.

I can guarantee that “AIS” is not only a  a great place to get all your answers about wine with other like-minded wine lovers, but above all a possibility to make friendships with interesting people.

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Wine is a passion not a business! 

I love travelling and tasting good wine. Wherever I go, I always try  to find  the most unique label ,  the best food ,  and good people to have fun with!

So, why love wine? There are so many reasons!  Through wine, you can :

  • Meet great people:  Yes, there are so many great people behind and around wine!
  • Celebrate life: Yes, don’t you have wine when you’re celebrating a birthday, a wedding, Christmas, or a graduation?
  • Eat great food: Wine without food is not really wine, don’t you agree with me?

Above all , thanks to wine you can see the world!   Yes, wine is international, with it you discover new countries and regions, along with their history and culture. It’ s like a micro time travel machine, because  has  this magic  ability to transport you to the time (and place) they were made. Of course, not all of them!  For some wine drinkers, this is the real difference between a good and a great wine!

Sharing a glass of a well made and properly-aged wine can build bridges in friendships and help with discoveries of the soul, or just give you the nerve to open up your heart to those around you. It is a beverage to share, a beverage to savor, and a beverage to enjoy. And like many good things, it carries a responsibility to enjoy in moderation!

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Le Palaie winery, Peccioli, Tuscany

Le Palaie winery, Peccioli, Tuscany

Posted on by Stefania Tardino

“The Wine is on the table” , my second wine tasting at “Le Palaie Winery”, Peccioli 

The “Wine is on the Table”  is the name of  my second wine tasting event at “Le Palaie Winery ”  Peccioli. It was a big  success, which was held on the 10th March 2018 . As always,  all started with a few phone calls and emails with the great stuff of the winery to discuss which wines and the types of food to serve ,  and to double-check my  guest list.

Visiting “Le Palaie Winery ”  Peccioli  is  your way to discover the colours and flavours of Tuscany ,  exploring its stunning  vineyards and rolling hills.

“Le Palaie Winery”, the beauty of Tuscany in a glass

Visiting “Le Palaie Winery ”  is  your way to discover the colours and flavours of Tuscany ,  exploring its stunning  vineyards and rolling hills. It’s also the ideal starting point to enjoy famous and important medieval cities of Tuscany such as:

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The history of the “Le Palaie Winery”

In 1996 Nino Capon   founded    “Le Palaie Winery ”   in Peccioli  . This great entrepreneur loved  the the Valdera area , becasue is considered an emerging wine region in the Tuscan province of Pisa. So he decided to open the farm and then to plant the vines in an area strongly devoted to wine production.

A winery and a farm house among the Tuscan hills

In the first floor “Le Palaie Winery ”    is provided with a modern vat cellar and an underground barrique cellar for the aging of wines where. Here stunning sculptures transform the room in a real art gallery.

In the second floor there is a  big and terrific terrace with a magic view to the Tuscan landscape. It’s also a farm house with 7 apartments and 3 independent houses of various sizes. All of them are modern and equipped with  all facilities and a swimming pool too.

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5 Top wines

There were many people who came to enjoy the top 5 wines of the  “Le Palaie Winery” , which were paired with local products: cheeses (one mild, one medium, one strong), fruits, nuts, crackers and chocolates.

Moreover, guests had fun with a wine quiz to determine their  wine knowledge.  Then a very rare thing happened to me. Just before introducing myself to the guests, I started to get nervous! My normal, confident self decided to go on break just when I needed !

Adrian Setright and Stefano Matteucci starring!

Then I  I took a deep breath and  I found my voice and began the wine tasting. Developing my own rhythm, all of my nerves quickly melted away! Of course, we laughed a lot, learned a lot about wine. We all had fun thanks to two artists , who helped me with all the wine event: 

5 Top labels

Here the best 5 labels of “Le Palaie Winery“: 

1.“Rosato”: It’s a rosé made from Merlot and Sangiovese grapes , which grow on hills in loose to medium terroir that leads to sandy soil. A hint of copper to the eye, fruity florals to the nose plus high acidity leads to intense flavours;

2.“Viognier”: It’s a white wine , which is made from Viognier (100%) . This grape originally comes  from the Rhone Valley, France. It’s characterized by floral notes to the nose ( honeysuckle and lavender) along with peaches and suggestions of smoke. Detect hints of white peaches, citrus and dried apricots with a finish of butterscotch and oak;

3. “Gatta Ci Cova”: It’s a red wine made from  Sangiovese (50%), and Merlot (50 %) . This wine has  an intense ruby colour and a typical fruity perfume of a fresh young wine with yummy hints of wild berries;

4. “Sagrestano”: It’s a red wine made from Sangiovese (50%) and  Alicante (50%). Its  scent is  of spices, black pepper , which are mainly present also on the palate;

5. “Bulizio”: It’s a red wine made from Cabernet Sauvignon ( 40 %) , Merlot (40%),  Petit Verdot (20 %) . Its colour is deep ruby, and  the nose detects ripe fruit that leads to spicy notes. Its tannins are strong;

“Le Palaie Winery”, amazing wine tasting in Peccioli, Tuscany

Without any doubt, “Wine is on the table”  was my second best wine tasting experience at the “Le Palaie winery ”   .  Hosting a wine tasting event was a great way to do something fun, classy, and different with my  friends and other guests .

Special thanks! 

As a Sommelier  I never stop learning, growing and building up my experience that goes on with the “AIS of Lucca” ( “Italian Sommelier Association”) .

Special thanks to:

All in all, my second wine  tasting was everything I could have hoped for, with such a wonderful host and crowd, it  reconfirmed my decision to be an independent wine consultant!

 

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