Tag: Bianco

The wine of the week: Adènzia Bianco 2018 Baglio del Cristo di Campobello – Italian Cuisine

From one of the less known areas of Sicily for the production of wine, a large white with a small price, perfect for seafood

"Vignaioli for passion and dedication", we read on the site of Baglio del Cristo di Campobello. And it is enough to know the Bonetta family to understand that it is not just a slogan. Carmelo, with Domenico, took over the reins of the company, but his father Angelo is still active in the day-to-day management, and then there are wives and children, who work so that work at the Baglio del Cristo is a well-matched choir. We are a Campobello di Licata, in the province of Agrigento, in a marvelous nothingness where the gaze can range for kilometers on the countryside. The sea is near, it is about ten kilometers away, and it is felt in the evening breezes, which cool and smell of salt.

The first thing you notice when you arrive in the beam is the statue of Jesus crucified, which protects the entrance and is a destination every May of Pilligrinaggiu a lu Cristu, a deeply felt religious procession, which involves the inhabitants of the surroundings and beyond.

The company works some thirty hectares of property, planted with indigenous and international vines, on rolling hills of chalky calcareous matrix; each vineyard is vinified separately and in the cellar we make use of the advice of a famous oenologist like Riccardo Cotarella, for an annual production of around 300,000 bottles.

It is difficult to choose which is the best label: the CDC Cristo di Campobello Bianco has an exceptional relationship between quality and price and is the wine for the everyday table; the Nero d’Avola Lu Patri and the Grillo Lalùci are perhaps the most famous, destined to become icons of contemporary Sicilian viticulture. And then there is the Adènzia Bianco, a mix of native vines cricket and insolia, that with the 2018 vintage has reached levels of absolute value or, to put it better, is very good! Like all the labels signed by Baglio, it is a very gastronomic wine, which is enhanced by the combination with food. The aromas are those of ripe fruit, peach and medlar above all, and of broom flowers, with hints of citrus and fresh almond; it is very pleasant to the taste, delicate and intense at the same time, with an adequate acid-sapid spine and a slightly spicy finish. With a price like this, you risk doing the business of the season.

Why now: in this wine you can feel the sea and the desire to go on vacation is great for everyone.

As did: after soft pressing, the fermentation takes place in steel, as well as the refinement of the wine which lasts for 5 months on the fine lees. The wine is then refined for a couple of months in the bottle before being sold.

To combine with: octopus salad, steamed crustaceans, sushi, spaghetti with mussels and clams, pumpkin flowers stuffed with feta.

Serve it at: 8-10 ° C.

Price: 12.50 euros.

cristodicampobello.it

Our recipes in combination

Il Mulino Bianco turns green – Italian Cuisine

And he puts flowers in the fields where soft wheat is grown with which Mulino Bianco products are made, involving farmers, stockists and millers in a more sustainable agriculture.

<! –

send by email

->

It is the main purchaser of soft wheat flour in Italy. Logical, therefore, that the decision of Mulino Bianco (Barilla brand, ed) to obtain it from a more sustainable supply chain has very important repercussions for theagriculture Italian. A number is enough to understand the scope of the project "Carta del Mulino": in 2018 involved 73 farmers, this year have already risen to 500 and in 2022 will be 5 thousand. And 3% of the land where the is cultivated Wheat it will be covered with flowers. A "green revolution" that also involves us consumers. The first is on the market a few weeks ago product Mulino Bianco obtained in this way sustainable: it is the Buongrano shortbread, on whose packaging the Carta del Mulino and some of its are presented rules. Moreover, framing the QR code present on the packs through the Mulino PerMe app, access is given to video that tell what is there behind Mulino Bianco products.

What changes with the "Carta del Mulino"
It is from 2003 that Barilla has embarked on its path towards a greater one sustainability summarized in the slogan "Good for You, Good for the Planet" and that every year yes enriches of new elements. The novelty of 2019 is the "Carta del Mulino", a disciplinary where the 10 rules are listed Barilla is committed to respecting (and making farmers, wheat farmers and allies respectful) millers, recognizing them an economic prize to cover their costs) to enhance sustainable agriculture, which gives value to products and that he cares aboutenvironment. For example, farms must adopt a rotation plan with at least three crops different over five years; in this way the earth is maintained "Viva" and fertile and reduces the presence of parasites and weeds. And again, the use of neocotinoids, the insecticides that threaten the life of the bees and other pollinating insects. Banned throughout the cultivation cycle, too, the much discussed herbicide glyphosate in favor of agricultural practices more respectful of the health environment. Always to reduce the use of chemicals, wheat must be conserved by adopting physical methods (such as refrigeration or modified atmosphere). The most "Curious" is rule 3: the obligation to allocate to flowery oases at least 3% of the land where soft wheat is grown. Such as? Sowing of the vegetable essences to create flowering areas, temporary or permanent, not treated with chemicals. The goal is to encourage the establishment of pollinating insects, of natural predators of pests and other animals, thus favoring the biodiversity.

We're just starting out
Behind this decalogue there is a long work, conducted together with WWF to identify the rules to be respected and with university of Bologna and Tuscia to assess the economic impact of this protocol, and then define the prizes to be allocated to the farmers involved in these projects and whose work is subjected to checks carried out by an external body. The Buongrano shortbread, which is produced in the plant of Castiglione delle Stiviere with 100% sustainable wheat flour from sustainable agriculture, in Mantua, it is only the first "testimonial" of the new way of growing soft wheat started by Barilla. THE'company in fact, it wants to arrive by 2022 to make 100% of the whole sustainable flour of soft wheat necessary to make the products Mulino Bianco. In figures, it is a good 240 thousand tons a year, equal to 5% of the entire Italian production of flour wheat tender.

Manuela Soressi
May 2019

<! – 4 images or slider < 460 -->

<! – / 4 images or slider < 460 -->

The wine of the week: Fòrra Manzoni Bianco 2017 Alois Lageder – Italian Cuisine

From the most famous biodynamic winery in South Tyrol, new wines are born, which represent a challenge to climate change

Although South Tyrol is a fortunate region from the climatic point of view, thanks to the joint influence of the alpine climate and of that Mediterranean, the problems related to global warming are being felt here too.

For this reason, the Alois Lageder winery, now in the sixth generation of winemakers and always at the forefront of wine production (the 50 hectares of property are all run with biodynamic agriculture), has been experimenting for years with solutions that allow us to continue making pleasant, fresh and balanced wines.

Among the solutions adopted so far, the planting of vineyards at higher altitudes, the harvesting of grapes in different harvest periods and the introduction of grapes more suitable to withstand the new climate. Among these, the results obtained with the are very interesting White Manzoni, a grape variety developed in the 1930s by Professor Luigi Manzoni, then director of the Experimental Center of Conegliano, who obtained it by crossing Riesling with Pinot Bianco. Its most interesting features are those of sparse berries, that is, well spaced, the thick skin, a high acidity and a low sugar content, which allow it to give excellent results even in warm years.

To give more character to the wine, the Lageder vinify the white Manzoni with one maceration on the skins about ten days, followed by aging in wood on the lees for about 9 months. The result is a very fragrant white, dry and juicy, with aromas ranging from pear to plum, to quince and a savory sip, well balanced between body and acidity; the finish is fresh, slightly spicy and with graphite notes. In addition, the Fòrra has only one 12.5% alcohol, which makes it the perfect kitchen companion for the warmer months.

Why now: it is a very suitable white to accompany spring and summer recipes.
As did: the grapes are born on sandy soils of dolomitic limestone at 350-450 meters of altitude, from biodynamic agriculture; fermentation and maceration take place in wood for about ten days; the wine refines, then, on its own lees, in wood, for about 9 months. It is Demeter certified.
To combine with: fish, molluscs, crustaceans and white meats.
Serve it at: 10 ° C.
Price: 19 euros

aloislageder.eu

Our recipes in combination:

From one of the less known areas of Sicily for the production of wine, a large white with a small price, perfect for seafood

And he puts flowers in the fields where soft wheat is grown with which Mulino Bianco products are made, involving farmers, stockists and millers in a more sustainable agriculture. <! – send by email ->

From the most famous biodynamic winery in South Tyrol, new wines are born, which represent a challenge to climate change

And he puts flowers in the fields where soft wheat is grown with which Mulino Bianco products are made, involving farmers, stockists and millers in a more sustainable agriculture.

<! –

send by email

->