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Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE.

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Presentation on theme: "Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE."— Presentation transcript:

1 Istituto d'Istruzione Superiore "C. Mondelli"

2 COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

3 AN EXAMPLE OF VINEYARD GROWING: THE GARDEN VINEYARD (THE WAVE OF TIME)

4 The vineyard was established on the basis of a project aimed at enhancing the area towards sustainable development as to remove the “ghost” of waste that is undermining the future of agriculture and that of the South in particular. To this end an unproductive land has been improved by planting above all autochthon vines. The vineyard was established on the basis of a project aimed at enhancing the area towards sustainable development as to remove the “ghost” of waste that is undermining the future of agriculture and that of the South in particular. To this end an unproductive land has been improved by planting above all autochthon vines. The Vineyard The Vineyard The vineyard, with its extension of more than 100 hectares of entirely organic farming, is situated in the heart of the Mediterranean in Puglia (Italy), on a plateau at an altitude of 110 meters above sea level, where the microclimate favours organic farming and precious minerals and nutrients of the land gives the wines a very special aroma. The vineyard, with its extension of more than 100 hectares of entirely organic farming, is situated in the heart of the Mediterranean in Puglia (Italy), on a plateau at an altitude of 110 meters above sea level, where the microclimate favours organic farming and precious minerals and nutrients of the land gives the wines a very special aroma. Vines run in consecutive rows in a wave pattern for all the three km of their langth, spaced with twenty-four islands of old olive trees. Vines run in consecutive rows in a wave pattern for all the three km of their langth, spaced with twenty-four islands of old olive trees. The» wave of change» is the metaphor The» wave of change» is the metaphor that captures the inspired action of the that captures the inspired action of the Farm. Farm.

5 The To obtain the excellence of the grapes in each stage of production, we combine ancient skills and love for the land with the most modern technologies. Vines and grapes are cared in each phase of growth with traditional care. To protect the environment and saving water, the vineyard is equipped with a compensating drip irrigation system, used only in years of drought, to safeguard the quality of the grapes. Recently, in collaboration with University of Piacenza, an agrometeorological station has been set up in the vineyard To obtain the excellence of the grapes in each stage of production, we combine ancient skills and love for the land with the most modern technologies. Vines and grapes are cared in each phase of growth with traditional care. To protect the environment and saving water, the vineyard is equipped with a compensating drip irrigation system, used only in years of drought, to safeguard the quality of the grapes. Recently, in collaboration with University of Piacenza, an agrometeorological station has been set up in the vineyard Through a management software it evidences periods of risk of vine parasites and the relative risk of infection, the current level of protection is guaranteed by any previous treatment (depending on environmental conditions and development of the plant) and by the optimal rate of product, thus reducing drastically the amount of defence products. Through a management software it evidences periods of risk of vine parasites and the relative risk of infection, the current level of protection is guaranteed by any previous treatment (depending on environmental conditions and development of the plant) and by the optimal rate of product, thus reducing drastically the amount of defence products.

6 In addition, olive trees, dated by CNR of Perugia to be more than 800 years old, with some trunks over 2.5 m in diameter, have been recuperated as historic element and organically replanted in 24 islands around the vineyard and along the historical roads of the Farm. The contrast between the silver green colour of the monumental olive trees and the intense green colour of the vines give unique definition to the project. In addition, olive trees, dated by CNR of Perugia to be more than 800 years old, with some trunks over 2.5 m in diameter, have been recuperated as historic element and organically replanted in 24 islands around the vineyard and along the historical roads of the Farm. The contrast between the silver green colour of the monumental olive trees and the intense green colour of the vines give unique definition to the project. The Project The Project The Amastuola Vineyard is a unique example of harmony between production and aesthetics. The project of the vineyard is based on the design thought by the known landscape architect Fernando Caruncho, who ordered the rows drawing sublime parallel waves extending approximately 3 km, described by himself as “waves of time that flows this landscape since ancient times”. The Amastuola Vineyard is a unique example of harmony between production and aesthetics. The project of the vineyard is based on the design thought by the known landscape architect Fernando Caruncho, who ordered the rows drawing sublime parallel waves extending approximately 3 km, described by himself as “waves of time that flows this landscape since ancient times”.

7 Today, the Amastuola farm is reached following the long driveway, framed by ancient olive trees that precede the visitor and, proceeding, you will be envelopped like a kind of silver grey wall. Around, the environment changes colour with the seasons and the lines of dry stone walls. Going uphill to the Masseria gradually the full perspective on the waves of vineyards unfolds. As you move on, they seem to be alive, forming games with light and dark olive colours. When touched by the wind and the sliding sun, they sometimes assume the appearance of brushed velvet. Today, the Amastuola farm is reached following the long driveway, framed by ancient olive trees that precede the visitor and, proceeding, you will be envelopped like a kind of silver grey wall. Around, the environment changes colour with the seasons and the lines of dry stone walls. Going uphill to the Masseria gradually the full perspective on the waves of vineyards unfolds. As you move on, they seem to be alive, forming games with light and dark olive colours. When touched by the wind and the sliding sun, they sometimes assume the appearance of brushed velvet.

8 Measuring the water status of the leaves with "the Scholander pressure chamber" for example, allows us to know the real needs of the plants and to act with emergency irrigation but only when necessary. This benefits the quality of grapes and wine, allowing us to not waste water. The scientific controls in the fields begin and continue until the bottling and aging phase. Measuring the water status of the leaves with "the Scholander pressure chamber" for example, allows us to know the real needs of the plants and to act with emergency irrigation but only when necessary. This benefits the quality of grapes and wine, allowing us to not waste water. The scientific controls in the fields begin and continue until the bottling and aging phase. Tradition and innovation in Amastuola Tradition and innovation in Amastuola We produce the wines from Amastuola vineyard combining tradition and innovation. We protect in our wines all the best natural features given from the earth, the climate, the Mediterranean sun, but with the awareness that today the winemaking is an activity technologically advanced, that must be open to experimentation and research. To know all the characteristics of the grapes, must and wine, in their different phases, is crucial to getting the best product. We produce the wines from Amastuola vineyard combining tradition and innovation. We protect in our wines all the best natural features given from the earth, the climate, the Mediterranean sun, but with the awareness that today the winemaking is an activity technologically advanced, that must be open to experimentation and research. To know all the characteristics of the grapes, must and wine, in their different phases, is crucial to getting the best product.

9 Winemaking has become a highly specialized procedure and the winery Amastuola is an advanced laboratory, which allows us to know every element of the wine and catch it at its best. Our primary objective is to maintain all the natural characteristics of the wines, to know and respect the environment, to select fully trained people and to grow according to the biological technique. Winemaking has become a highly specialized procedure and the winery Amastuola is an advanced laboratory, which allows us to know every element of the wine and catch it at its best. Our primary objective is to maintain all the natural characteristics of the wines, to know and respect the environment, to select fully trained people and to grow according to the biological technique. The bio truly reflects our philosophy. It is modernity, but also tradition, because the integrated pest management methods are the oldest and because organic is now essential for those who buy in a conscious way. Organic farming respects the environment and the nature, people who live in it, the final consumer. The bio truly reflects our philosophy. It is modernity, but also tradition, because the integrated pest management methods are the oldest and because organic is now essential for those who buy in a conscious way. Organic farming respects the environment and the nature, people who live in it, the final consumer.

10 From the harvesting to the winery From the harvesting to the winery The harvest phase takes place at night, because the low temperature does not cause unwanted fermentation. The grape harvesting machine moves on the rows, creating a resonance on the clusters until the grapes fall off. The grapes, by “Bacchus” tractor drawn carts, are moved to the cellar and overturned in the cochlea, where through dual pipes, that cool the mass and prevent spontaneous fermentation, reach the fermentation tanks. The fermentation takes place at controlled temperature; it lasts about from three to ten days for the red wines and from six to ten days for the white ones. Using a vacuum press of latest generation, they are allowed to get a better quality of the musts due to the very reached low pressures. Moreover they refine the pressing time with significant benefits for the quality of the musts. Maceration is allowed to contribute also to a significant energy saving. All these steps are followed by: maturation, refining and aging in barrel and bottling. The harvest phase takes place at night, because the low temperature does not cause unwanted fermentation. The grape harvesting machine moves on the rows, creating a resonance on the clusters until the grapes fall off. The grapes, by “Bacchus” tractor drawn carts, are moved to the cellar and overturned in the cochlea, where through dual pipes, that cool the mass and prevent spontaneous fermentation, reach the fermentation tanks. The fermentation takes place at controlled temperature; it lasts about from three to ten days for the red wines and from six to ten days for the white ones. Using a vacuum press of latest generation, they are allowed to get a better quality of the musts due to the very reached low pressures. Moreover they refine the pressing time with significant benefits for the quality of the musts. Maceration is allowed to contribute also to a significant energy saving. All these steps are followed by: maturation, refining and aging in barrel and bottling. Our winemaker works with us because his skills are undeniable, and also for the enthusiasm for the organic production, new research projects and experimentation, which allowed us to break down the sulfites in our wines with the aim to zero them in the coming years. Our winemaker works with us because his skills are undeniable, and also for the enthusiasm for the organic production, new research projects and experimentation, which allowed us to break down the sulfites in our wines with the aim to zero them in the coming years.

11 The Landscape Designer Fernando Caruncho The Landscape Designer Fernando Caruncho For the design of the vineyard Amastuola we chose Fernando Caruncho, an artist, who integrates agricultural elements to his gardens. Reinventing this approach, he designed for the first time the entire agricultural landscape as if it was a garden. Both philosopher and gardener in one, Fernando Caruncho doesn't like to be defined as landscape designer. To him, designing a landscape is the equivalent to the search for the deepest order: an order that he captures with his heart and develops with the mind. He who designs a garden has the responsibility to combine the human with the natural; not only to create a work of art of mere aesthetics, but to reach that purity and simplicity, that is inherent in the natural order of being. As space and time are two important parameters of Caruncho’s work, geometry is the means of expressing them; the meaning that relates to architecture, landscape and sky. In the garden design, geometry is necessary to give form and content to the idea. It is the grammar itself of the garden. For the design of the vineyard Amastuola we chose Fernando Caruncho, an artist, who integrates agricultural elements to his gardens. Reinventing this approach, he designed for the first time the entire agricultural landscape as if it was a garden. Both philosopher and gardener in one, Fernando Caruncho doesn't like to be defined as landscape designer. To him, designing a landscape is the equivalent to the search for the deepest order: an order that he captures with his heart and develops with the mind. He who designs a garden has the responsibility to combine the human with the natural; not only to create a work of art of mere aesthetics, but to reach that purity and simplicity, that is inherent in the natural order of being. As space and time are two important parameters of Caruncho’s work, geometry is the means of expressing them; the meaning that relates to architecture, landscape and sky. In the garden design, geometry is necessary to give form and content to the idea. It is the grammar itself of the garden.

12 Responsible production Responsible production To produce organically is to respect the environment, land and people, both those who work in our vineyard, and those who consume our wines, who today pay more attention to the quality and authenticity of the product. To produce organically is to respect the environment, land and people, both those who work in our vineyard, and those who consume our wines, who today pay more attention to the quality and authenticity of the product.

13 Certificate farming

14 Product certificate

15 Products Variety:Primitivo Appellation:IGP (Protected Geographical Indication) Production:Organic – Certified IT BAC Methods of defence:According to the Organic Protocol 834/07/CE Yield per hectare7tons Training system:Guyot Harvest:Mid of September Vinification:The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.

16 Aging:It takes place in medium size stainless steel tanks, equipped with micro-oxygenation and at controlled temperature. Alcohol level:14% vol. Tasting notes:Colour: Ruby red, deep and bright Aroma: fruity vocation of Primitivo grape bursts intense with hints of plums and cherries in jam, with hints of minerals and cinnamon Flavour: Impact of volume, but fine, rich and balanced with hints of berries and spice in the end. Serving temperature:17 – 18 °C

17 Variety:Syrah Appellation:IGP (Protected Geographical Indication) Production:Organic – Certified IT BAC Methods of defence:According to the Organic Protocol 834/07/CE Yield per hectare7tons Training system:Spurred cordon Harvest:Beginning of September Vinification:The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.

18 Aging:It takes place in medium size stainless steel tanks, equipped with micro-oxygenation and at controlled temperature. Alcohol level:13,5% vol. Tasting notes:Colour: Ruby red, intense rich and purple Aroma: Black berry, plum and cherry emphasize the fruity style completed by fine textures of sweet spices and floral notes of iris Flavour: A fresh and dynamic approach, developed on an elegant and balanced structure with fine tannins and tonic acidity that support a long finish intertwined with spicy tones. Serving temperature:17 – 18 °C

19 Variety:Merlot Appellation:IGP (Protected Geographical Indication) Production:Organic – Certified IT BAC Methods of defence:According to the Organic Protocol 834/07/CE Yield per hectare7tons Training system:Spurred cordon Harvest:Beginning of September Vinification:The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat- exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.

20 Aging:It takes place in medium size stainless steel tanks, equipped with micro-oxygenation and at controlled temperature Alcohol level:14% vol. Tasting notes:Colour: Ruby red, intense and bright Aroma: Expressions of blacks berries and herbaceous nuances with delicate spicy and balsamic hints Flavour: Wrap and fruity entrance, that then leaves space to a balanced and well expressed acid vein supported by a fine tannic texture. The aromatic closure completes the fruity herbaceous profile with intriguing chocolaty tones. Serving temperature:17 – 18 °C.

21 Exhibitions Exhibitions - Vinitaly, Verona (7/10 Aprile 2013) - Prowein, Dusseldorf (24/26 Marzo 2013) - Boston wine expo, Boston (16/17 Febbraio 2013) - Biofach, Norimberga (13/17 Febbraio 2013) - Mille'Sime Bio, Montepellier (28/30 Gennaio 2013) - Wine and spirits Shanghai exhibition, Shanghai (28/30 Novembre 2012) - Italian Wine Day, Stoccolma (17/19 Novembre 2012) - Bio & Dynamica, Merano (9 Novembre 2012) - Vinitaly International Wine & Spirits (8/10 Novembre 2012) - Grandi degustazioni vini italiani, Montreal (7 Novembre 2012) - Grandi degustazioni vini italiani, Toronto (5 Novembre 2012) - Grandi degustazioni vini italiani, Calgary (1 Novembre 2012) - Vinitaly, Verona (7/10 Aprile 2013) - Prowein, Dusseldorf (24/26 Marzo 2013) - Boston wine expo, Boston (16/17 Febbraio 2013) - Biofach, Norimberga (13/17 Febbraio 2013) - Mille'Sime Bio, Montepellier (28/30 Gennaio 2013) - Wine and spirits Shanghai exhibition, Shanghai (28/30 Novembre 2012) - Italian Wine Day, Stoccolma (17/19 Novembre 2012) - Bio & Dynamica, Merano (9 Novembre 2012) - Vinitaly International Wine & Spirits (8/10 Novembre 2012) - Grandi degustazioni vini italiani, Montreal (7 Novembre 2012) - Grandi degustazioni vini italiani, Toronto (5 Novembre 2012) - Grandi degustazioni vini italiani, Calgary (1 Novembre 2012)

22 - Grandi degustazioni vini italiani, Vancouver (30 ottobre 2012) - Real Italian Wine, Londra (3 Ottobre 2012) - Merano Wine Festival, Merano (10/12 Novembre 2012) - Gourmet's Italia Munchen, Monaco (14 Maggio 2012) - Wine and Spririts Shanghai Exhibition, Shanghai (3/5 Maggio 2012) - Vinordic, Stoccolma (25/27 Aprile 2012) - Gourmet's Italia Wien, Vienna (23 Aprile 2012) - Let's Drink Italy, Varsavia (26 Aprile 2012) - Vinitaly 2012, Verona (25-28 Marzo 2012) - Let's Drink Italy, Londra (20 Marzo 2012) - Prowein 2012, Dusseldorf (4-6 Marzo 2012) - Biofach 2012, Norimberga (15-18 Febbraio 2012) - Milano Food & Wine Festival, Milano (04-06 Febbraio 2012) - Boston Wine Expo, Boston (20-22 Gennaio 2012) - Grandi degustazioni vini italiani, Vancouver (30 ottobre 2012) - Real Italian Wine, Londra (3 Ottobre 2012) - Merano Wine Festival, Merano (10/12 Novembre 2012) - Gourmet's Italia Munchen, Monaco (14 Maggio 2012) - Wine and Spririts Shanghai Exhibition, Shanghai (3/5 Maggio 2012) - Vinordic, Stoccolma (25/27 Aprile 2012) - Gourmet's Italia Wien, Vienna (23 Aprile 2012) - Let's Drink Italy, Varsavia (26 Aprile 2012) - Vinitaly 2012, Verona (25-28 Marzo 2012) - Let's Drink Italy, Londra (20 Marzo 2012) - Prowein 2012, Dusseldorf (4-6 Marzo 2012) - Biofach 2012, Norimberga (15-18 Febbraio 2012) - Milano Food & Wine Festival, Milano (04-06 Febbraio 2012) - Boston Wine Expo, Boston (20-22 Gennaio 2012)

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24 Festival dei Sensi 2012 Sabato 18 Agosto Masseria Amastuola Ore 9.00 Ore 9.00 Donato Coppola A spasso con un paletnologo Lezione in una grotta Fortezze naturali, ripari e anfratti, le gravine sono canyon creati all’epoca del Pleistocene murgico (...!). Roccia calcarea malleabile adatta allo scavo e alla costruzione, la natura vergine e arcaica delle gravine fu lungamente attraversata e abitata da antiche popolazioni che possedevano la tecnologia della fusione dei metalli e in seguito da comunità agropastorali. Durata: circa due ore. Prenotazione obbligatoria: telefonare entro la sera prima al specificando cognome, nome, data della passeggiata e numero dei partecipanti. Scarpe comode, abiti freschi, cappellini e acqua in borraccia. Ore Ore Fernando Caruncho La filosofia dei giardini. (E il vigneto più bello del mondo) Dalla filosofia del giardino come specchio del paradiso all’invenzione di un vigneto come memoria del mondo… Fernando Caruncho è famoso per la geometrica eleganza dei giardini che disegna, sempre tesi alla ricerca di bellezza e di meditazione. Tra le sue più interessanti realizzazioni, in Europa, Giappone e Nuova Zelanda, i giardini di grano a Maiorca, (Cotoner Garden) e in Catalogna (Mas des Voltes), il giardino di Sant’Antimo, La Casa del Agua in Grecia, la Faisanderie a Biarritz, i Giardini di Flynn e Nordbergh e lo straordinario vigneto biologico a onde dell’Amastuola.

25 Thank you for attention!!!


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