Fake Community Service Hours For High School

collinedellastellafranciacortasanondosatoandreaarici

As mentioned in the post on Vidur, I was censored by Millebolleblog , the theme was Franciacorta.

A nice article by John Arcari.

I extracted from the many comments received three or four names of small growers and Franciacorta

overcome the disappointment of exclusion from the debate I started looking for wines.

The first were the brothers FACCOLI .

The second Andrea Arici az. agr. Hills Star .

Hard to find in Turin like Casa Caterina, the slope, Camossi.

Contact the manufacturer directly, which puts me in touch with John Arcari.

Acc ...

I had written a lot 'of shit in the comments of his post

It always ends up by keyboard sucks again.

According to remember me by myself and wanted to make me pay.

did not do wrong.

Maybe I would have done the same.

Then we understood.

But the wine made me have to provide a pusher Bresciano who is a lawyer on me.

John Arcari with Nico Danes and others have founded a consulting firm for small / medium growers good but little recognized by the market and their shared a project on you anyway leggetevelo TerraUomoCielo .

Arcari follows John Henry Togni my pen pal and also Camossi.

few days ago comes the wine, I do not pop chained for input.

cellar fridge then the minimum necessary, they say on the label 6 / 8 ° C.

Cascina della Stella, Andrea Arici Franciacorta DOCG uncontrolled sa 12.5% \u200b\u200bvol.

abundant mousse and fine.

Perlage thick, pale yellow alive.

A little 'fresh yeast, fruity / citrus, almond ever becomes bitterness.

Perfumes captivating, deep and fresh but with echoes creamy chard from the north.

I expected a sharp and uncontrolled vertical instead is balanced, round the just the right tangy, just the acid, the mineral right, fizzing the right, even in its own way, round.

Good and drinkable.

Ready but may reserve some surprises later.

If you put two in three bottles in the fridge, minimum.

Henry was right (Togni).

I started with a pizza and then smoked trout, excellent.

The next day, yes I drank two, a piece of Gouda and goat cheese pizza escarole and then a hoax, perhaps treason.

vineyards on the hills of the Star Photo G. Arcari

To be honest we also drank Vintage 2006 great too, perhaps a bit 'more rounder and more elegant, I was now in confusion.

So if I do not regard bad drinking three.

not determined, commentators say his mean-wine territory, maintain that comes out of the closet and tricks without the potential of the grape, the vineyard of pedoclima and anyway, in my opinion, even those Chef Caviste.

If you find it in wine shops do not miss it.

Aridity the cellar:

Andrea Arici cultivates its ten acres of vineyard in Gussago (BS), on the southern edge of the area east of Franciacorta DOCG, the vineyards are on steep slopes and are terraced density of 6,500 vines per hectare run as natural as possible.

wines are drunk Blanc de Blanc, 100% Chardonnay cuvée vinified in white steel, remain on the lees for six months (no malolactic perventua) and then make a second fermentation of 18/22 months, reducing sugars than 1.5 g / l.

Bonne degustation

Louis

My Kidde Carbon Monoxide Detector Reading

barberadalbacascinafrancia07giacomoconternoserralunga

As I said to Henry Vidur Togni and Marguitto Martina launch event # barbera2 twitter made me want to taste some.

I wanted to tell you about the Ferdinand Principiano Romualdo 2006 but I was so surprised and fascinated that I was caught by Stendhal Syndrome so I gave up.

work, the weeks passed, I was a bit 'crushed to release tension and my sweet ½ hosted a dinner at restaurant.

the Casa del Barolo (via Perugia 26 / a) , place very cool and very New Yorker with a nice guy, hardworking and a cook as good as late humorist.

the evening, almost always closed, call first.

The place is located, please remember the Meat packing or Tribeca in New York proche banlieu a wedge of industrial relics.

Cool! does not seem to Turin.

And for a Turin obsessed provincialism is a bonus.

The food was excellent: tartare fassone artichokes and parmesan cheese, artichoke ravioli with butter, knuckle of pork with red cabbage and potatoes with orange Bavarian chocolate chips, but the really cool thing was to choose the enoteca wine from the shelves.

dragged me dazzled between Barolo, Barbaresco, Chianti, the Montepulciano, Super Tuscans, beards.

Barbie!

One look and I see Barbera d'Alba Cascina Francia of G. Conterno and can not resist.

Chosen.

Or she chose me.

than brothers Baroli She is the daughter of a minor bacco.

will not have quarters of nobility but I love children.

For the first time at my table a bottle license plate Giacomo Conterno.

emotion just visual.

For my portfolio, however, a relief that was not a Barolo of equal birth.

I read that comes from a vineyard in Serralunga d'Alba 10 years of age.

will be early but it did not seem to have flaws of youth.

Were it not for a certain muscularity and self-confidence.

Nebbioleggiava like to say how the Langhe or their commentators.

Barbera d'Alba DOC 2007 Cascina Francia G. Conterno.

vivid colors impenetrable.

Nose china, mineral aromas with cherry and thyme and mint impressive.

very concentrated.

Balsamic.

Actually I did not expect this Terrigno and horizontal.

sleek but solid body of graphite and earth.

Hot and tasty.

-bred colt Great shots with muscles and nerves.

Bonne degustation

Louis

Community Service Thanks

Party dancers Party Pippi Longstocking

These are photos of the celebration of Mia, a beautiful girl who turned 4 years.

Productions, sweets and cakes were made with a single theme: the dancers, in transparent bags shortbread, decorated with sugar paste, were delivered to each child at the end of party, as a thank you. Here also the front of the invitation, you pice?

PS: the drawing of the girl on the invitation I got online, I do not know the name author.

Soul Silver Vba Rom Mac

marguitto'05valsusadocmartinabarberavendemmiatardiva

As mentioned for Vidur Henry Togni, the launch event twitter # barbera2 made me want to taste some.

The second, which sparked my interest is the Marguitto 2005 13% Vol, barbera a late harvest Valsusa doc company. Agr. Martina in that Giaglione (TO).

E 'this wine is only found in the Valley.

Bacchus the son of a minor.

The terraced vineyards (now abandoned) accompanied the Susa Valley ski trips and summer generations of Turin.

Despite the motorway and the dreaded Tav resist clinging like mountain goats on the rocky slopes with some sour and grudging inch of land.

Admittedly, the audience that the next parade is very distracted and producers can not express a quality that certainly there, if pursued with obstinacy.

I still believe a good parochial.

In 2009 years I discovered the Marguitto under meters of snow and cold polar superfine was a tonic and invigorating.

Crè Seren produced by the farm, a farm almost closed circuit which includes farming, horticulture, orchards, vineyards and chestnut.

In 2.5 hectares of vineyards live varieties like Becuét, Havana, Dolcetto, Barbera , Pinot Noir and Chardonnay.

The vineyards cling on piedmont slopes between 600 and 800 m above sea level.

The rooted in land of granite and ice.

The wine draws a different cloth, the feelings seem more ore less fruity.

share, the strong wind, the thinner the thermal shock and its affiliates, overripe him back in the drink.

Stapp, to, smell and feel of the floral, fruit, earthy mineral, citrus, gusts sour, spicy and sweet echoes.

Drink and the promise that fatness is maintained with highlights tasty tail, bittering, acids.

Light balsamic land burned and weeds.

After a while 'expands on the more mature tones and warmer-ferrous metals.

Riassaggio the day after became sensual, fruity, warm, spicy, mineral and domesticated.

juicy and sweetly pointed.

Good, very good to drink, eat a stop or a Comte Beaufort stops near Mont Cenis or Gruyere for pasture or a rare Plaisentif.

Aridity the cellar:

late harvest.

Destemmer crushed.

maceration on the skins for 10 days.

10/12 months of aging in oak barrels.

In any supermarket or wine shop in the Susa Valley to around € 12.00.

well spent I assure you.

Bonne degustation.

Louis

Lost Cost Motherboard Combo

vinupetra06etnavignerinerellocappucciomascalesefrancisi

Vinupetra 2006, Etna DOC, I Vigneri, Salvo Foti, Randazzo (CT).

Plagued by "mal di Sicilia", after more than a year in the cellar (I surprised, it is not true!) I opened the first bottle of Etna Rosso di Salvo Foti .

I felt it was the right time.

The meal right.

A muntagna is an island in the island.

A cone of snow and fog above the scorched earth and black and red and sulfur with the filigree pattern with staggered rows of orange groves and circles ancestral river for irrigation.

Agriculture Signs of a heroic and ingenious.

Citrus fruits and grapes, and pistachios; agronomic ancestral ethnicity.

impotence and alienated by the perennial grumbling.

Etna reminds us that the earth is alive, we too often forget.

Sometimes the plane, on windy days, it seems Sicily a moving ship, which chimney is Etna.

Salvo Foti for years up and down those slopes, stony and dusty blacks and vines twisted and rusty following prefillosseriche.

enclave in northern land of the south.

He took to heart in time and re-founded the workers of Vigneri once kept the delicate area of \u200b\u200bEtna.

He forgot what he studied courses in enology.

He started to make wine without mezzucci science / technology.

Perhaps, she thought, as happens to me and to many others that the vines and the wines have 5,000 years of honorable service, but modern science does not make 300 years.

Perhaps, he thought that the sciences do nothing to repair the damage caused by them.

Maybe he wanted to make wine and that's it.

Maybe he wanted to see if he could do with your hands and heart.

Character without being so shy and introspective, like many of his countrymen.

has produced a wine-colored discharge, ruby.

With a little perfume 'recalcitrant burned hay, almond, earth, smoked.

bitter taste in the mouth, acidity lively and intriguing tannins, light citrusy, smoky and earthy.

Mouth lean and sweet and bitter.

perfect eating, to drink with pork and sauce slightly citrusy.

Photo Salvo Foti

Aridity from the cellar.

E 'an Etna Rosso DOC, produced in the vineyard in Contrada Calderara Feudo di Mezzo in Castiglione di Sicilia (Etna north) to 700 m above sea level ..
The vines are Nerello Mascalese, Nerello Hood, Alicante and the "Francis".

The vineyard is 0.5 hectares average age of the vines 100 years brought a sapling with Etna Planting of 10,000 vines per hectare.

manual cultivation with natural products.

Winemaking without temperature control with native yeasts in open wooden vats, no filtration.

racking and bottling second phases of the moon

find it costs € 35.00.

Bonne degustation

Louis

Can I Get A Home Version Of Boxxi

Latito, latito, latito .. in fact I'm trying to make my hobby into a business and time is less and less ... I'll show you pictures of the feast of little Massimo, the theme was Pippi Longstocking!

The cake is covered with a butter cream, topped with custard and chocolate chips.
good week everyone a hug

faith

Rubber Ducky Shower Invite Poem

vidurbarberavdt2007tognirebaiolidarfovalcamonicabrescia

The launch event # barbera2 twitter me made him want to taste some.

Because I love the deviance two choices a bit 'abnormal Vidur is the first of a VdT Henry Togni grower mountain (as he signs himself in action on the blog), the second is always a mountain of Giaglione (TO), but I'll talk later.

Henry Bresciano is on the border with Trentino, damn damn young and wise (I'm old and sensible now than they have ever been) and damn good.

lives and works in Darfo (BS) on the old airport area of \u200b\u200bLake Iseo in Valcamonica.

We are pen pals from my debut on the web.

Here perhaps we need to add two words.

not remember or why nor wherefore, but in a busy bickering Blog The Millebolleblog between myself (not very sensible and diplomatic) and Mr. Ziliani, in which it participated with great calmness also Henry, I am made to censor Ziliani.

A little 'childish I started crying on the shoulder of Henry and he did not know how I was born and consulate.

He also promptly, at my request, sent a sampling of his wines (malicious ... I've paid).

I wrote several times to wait before drinking it (no one has confidence in me) and drink it a bit 'and then riassaggiarli the next day.

Done.

I expect (the minimum).

I ribevuto the day after (perhaps too).

forgot to say that he insisted, saying that his barbera is the mountain and then played on acidity and drinkability.

He did not drink the barbarian a time those who were so sour!

He is a few miles from Lake Iseo is a thermal flywheel mitigating the incredible cold and refreshing summer breezes and inducing phenomenal for phenolic ripeness.

He has a crazy light to those shares.

want and screw the light, not hot.

Forgive is young.

Vidur, Barbera, 2007, Vol 13%, Table Wine Henry Togni, Az. Togni-Rebaioli.

E 'a wine that Henry is only in the years to let him.

Day untap and watch.

After some 'smell, just slightly vegetal nose (French), echoes of wood, orange peel very mature.

The day after actually explodes in flavors of fruit, floral, cherry, light tar, a little 'soft wood, earth, intense and complex.

Ribevo: softness, fruit spreads, tannin silk point your right, very long.

After a bit 'back in a glass of something orange / cedar and earthiness.

delicious.

Henry mandamene boxes.

riassaggio Day Three: initial feelings were returned with floral and mineral and resins.

over.

E 'in race with Nino Barraco for my very personal contest on the graphics more appealing.

Aridity the cellar:

3 has of vineyards on steep terraced slopes.

He confirmed that he gratify the old vines with a few grapes, but balanced.

The presence of sand has convinced him to plant ungrafted vines.

Good luck, I know, I'm rooting for the European vitis and the recovery of lost scents and flavors.

harvest at the end of October.

vinification with a short maceration on the skins and malolactic in stainless steel without temperature control.

aging tonneau from 300 liters new for 12 months.

Light pre-bottling filtration.

Glass in three months.

Bonne degustation

cost about € 16.00 cellar

Henry says that costs less, for the price telefonategli worth.

Louis

az. agr. Togni-Rebaioli

Pokemonsoulsilver.rom

grilloigtsicila2008ninobarracofontanellemarsala

was a little 'buzzing around the bottles Nino Barraco but I wanted to set it right and it's off out in the olfactory, gustatory .

Nino admit that I had never heard of before last August.

In August, in fact, with the car loaded as an immigrant, I'm back after eight years of absence in Sicily.

Stabilizzatomi and having re-established relations with neighbors, I began to look for wine (which was not the White Raven) with which enliven the dinner, given the renewed abundance of fish in the sea in front, looks succulent.

Nino appeared while surfing through the web link in Ciccio Sultan.

Stored label, one of the best around, I found that watching me from the shelves of a wine shop in Modica the "Vini d'Autore".

few bottles in timid expectation.

not remember what I picked up the first time, I think the Catarratto.

I was not ready.

I loved it.

Peppe the gypsy On the other hand, Enzo drought (sepia) Catania and returned with swordfish, cod, sole, shrimp and other fish species for me totally unknown.

A Modica bought tons of fresh pasta stuffed by a young chef and restaurateur.

A Modica bought tons of chess.

course, ate, drank, but so-so.

Not bad brut Scamacca del Murgo based Nerello Mascalese.

Until towards the end of vacation I bought Zibibbo dry-Nino.

Cricket had finished.

I began to appreciate Ninuzzo.

arrived in Turin I bought a little '.

A little 'I gave them (the usual careless generosity).

During the Salone del Gusto Nino has been with author Arianna Occhipinti and girls of Burgundy a beautifull evening with its wines.

Nino is nice people "Sicilian" a mix of candid friendliness, humor, generosity and drifts in intimate salsa Pirandello.

Its Cricket is a bit 'as his island: bitter sweet.

Grillo IGT Sicilia 2008 Anthony Barraco, 14.5% Vol in that product Contrada Fontanelle in Marsala (TP).

orange in color, dense in the glass, hydrocarbon and sweet notes of ripe melon and citrus, intense, then suddenly I seemed to feel the perfume of wheat, flour, maybe a touch of the Ionian sea, intense wine and very long.

Important, glycerine and full-bodied flavor and diluted by residual acidity.

A tannic and full that still needs to evolve to integrate the residual sugar (I read somewhere 8g / l).

I can not get out of my mind some Alsatian wines fats, hydrocarbon / mineral, with a veil sugar.

Young would say, probably very young.

If I were on the sea front in the Pisciotto Sampieri (RG) The combinations of swordfish "puffin 'on fire carob and onions stewed Giarratana.

In Turin, try a Roquefort artisanale but with melancholy.

Aridity the cellar:

vineyard on clay mixed with sand outcropping.

Winemaking in red with the maceration of 4 / 5 days, pressing, spontaneous fermentation with wild yeasts in the cellar blend of stainless steel without temperature control.

Serving temperature 14 ° C.

Aged in stainless steel and bottle until June to November.

Nino will be a source of wine live.

A Enoteca Torino Burgundy at about € 16.00.

Bonne degustation.

Louis

Nino Barraco chez Burgundy