Alfonso Priorelli: “Our Oil is Our History”

The History of Alfonso Priorelli farm and Extra Virgin Olive Oil production starts around 1890, when Alfonso Priorelli inherited a property called “Podere Castagna Alta” just North of Perugia, in Umbria. He then started a long work of recovery of the olive grove, some of the trees dated back to the 18th century. Three generations later, in the Nineties, his great-grandchildren , Massimo and Paolo Pencelli, decided to take over the property and continue what Alfonso had started: produce good Extra Virgin Olive Oil from their land! To remember and celebrate their origins Massimo and Paolo decided to use, as labels on
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Leonucci: “Winter pruning”

Here is what the vineyard looks like in mid-February. Vines are bare but with long branches, the residue of the previous season. It ‘s time to prune! Here is Raffaela, Stefano Leonucci’s sister who helps in the fields and in the winery, she shows us how to prepare the pruning. In fact, at Leonucci’s they did a “pre-pruning” operation and first cut the most part of the long bare branches of the vine so they can clearly see which shoots to leave and which ones to cut and that is what pruning is about! In this picture you can see
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De Falco: “Naples, the raw material of life”

We have the pleasure of sharing with you this short video about Naples. The video is about the waterfront of the city that has been recently, with an absolutely commendable initiative, closed to traffic and given back to the people, to walk, play, have fun and meet people. How about a walk in what is considered one of the most beautiful bay in the world? WE LOVE NAPLES and we would like to invite anyone who is planning a trip to Italy to consider a stop here! A few years ago, to an American friend, who is in love with
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Villa del Cigliano: “Sangiovese Purosangue, a beautiful, sunny day for Tuscan Wines”

We will learn about this beautiful day, better say these beautiful days, from Nicolò Montecchi, passionate winegrower, owner of Villa del Cigliano. The event, named “Sangiovese Purosangue” took place in Rome on Jan. 26th and 27th, 2013. 37 Winegrowers all together, grouped by area. Each one of them brought his latest Sangiovese production as well as some excellent examples of older vintages. Niccolò Montecchi speaks, with enthusiasm, of a very well organized event , made up of growers who, like him, work in the fields and in the cellar all year long and, at the event, presented their excellence to an
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Vetrere: “Passaturo, what’s in the wine label?”

Let’s talk about the “Passaturo” label, a Vetrere wine made from 100% Malvasia Nera grapes. Many people has asked us the meaning of this label. It is an ancient parchment map of the 19th century representing the Vetrere property. The map is still responding today to the property boundaries. The pretty large map, 24 by 40 inches was found in the basement at the winery and was marked as “important document to be kept.” This memory of the past is now brought to light thanks to the “Passaturo” wine. Now we have another question: what does “Passaturo” means? Stay with us
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Santo Iolo: “Inside the (once) sea of Umbria”

You should not be surprised if we say to you  that we took this picture in our vineyards in Umbria. Out of curiosity we shared this picture with our wine maker, Maurilio Chioccia, and asked him to write a note about the origins of this soil and explain what effect that has on growing vines and making wine. He told us that this type of soil is found in numerous spots especially on the left bank of the Tiber River as it flows towards Rome. These lands, million years ago, were covered by the sea. The soil in which the remains
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Vetrere: “Orechiette with Cime di Rapa (turnip greens)”

Anna Maria Bruni, from Vetrere, is suggesting us this tasty recipe to pair with “Taranta” Rosè IGT Salento. It ‘s a dish that offers intense flavors and definitely suitable for a great winter meal. Ingredients: (serves 4 people) 2.2 pounds of turnip greens 0.9 pounds of fresh “orecchiette” pasta 6 anchovies EVOO (best with Vetrere Organic EVOO made 100% from Coratina olives) Breadcrumbs 1 clove of garlic Clean the broccoli heads and favoring the more tender leaves, boil them in salted boiling water. Drain keeping the cooking water. In a large pan heat the oil and slightly brown the garlic dividing it
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“Rosso Smeraldo” and “Oltremare” conquer the “Diploma di Gran Menzione”

Unmaredivino has been confirmed two important awards at “Concorso Enologico Internazionale Vinitaly”, a great acknowledgment of their wines quality: IGT Rosso Colli del Limbara “Rosso Smeraldo” IGT Rosso Colli del Limbara “Oltremare” The winery will proudly attend the next edition of Vinitaly in Verona that will take place from April 7th to April 10th, 2013. This Vinitaly award is meant to highlight the best wine productions, make them known to consumers and operators, introduce the people to the specific characteristics of wines from different regions, as well as reward and encourage the efforts of wineries for the continuous improvement of
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“Barone Pazzo” excels in Puglia!

The eighth edition of the “Guida ai vini di Puglia” (Guide to the Wines of Puglia) is out! It is published by one of the most important South of Italy Newspapers, La Gazzetta del Mezzogiorno. In 292 pages, the Guide presents 160 wineries and about 1000 labels are mentioned. Amongst those 1000 labels 30 have been awarded with the “Excellence Award” . Vetrere Barone Pazzo is honored one of them! Azienda Agricola Vetrere (www.vetrere.it)  Montemesola, 74123 Taranto (google map)
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