3 October 2018
by Francesco Zoppi
1 October 2018
by Francesco Zoppi
Bianchetta Genovese: wine making
Bianchetta Genovese: wine making
In the picture a Luca is smelling to understand how is going on the production at his farm Catine Levante in Sestri Levante (GE).
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
21 September 2018
by Francesco Zoppi
Bianchetta Genovese: at farm La Ricolla
Bianchetta Genovese: at farm La Ricolla
In the picture a Daniele Parma is smelling to understandhow is going on the production.Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
19 September 2018
by Francesco Zoppi
Astice la sua bisque e verdurine di stagione
Astice la sua bisque e verdurine di stagione.
Chef: Domenico Volta
Maitre: Sigrid Orlandi
Restaurant: Bottega del Re, Via Francesco Domenico Guerrazzi 66r Genova.
14 September 2018
by Francesco Zoppi
Bianchetta Genovese at farm Pino Gino
Bianchetta Genovese at farm Pino Gino.
In the picture a smiling Antonella owner of the farm named Pino Gino that produces a typical ligurian wine.
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
13 September 2018
by Francesco Zoppi
Uovo bazzotto fonduta di parmigiano e bietole
Uovo bazzotto fonduta di parmigiano e bietole
Chef: Domenico Volta
Maitre: Sigrid Orlandi
Restaurant: Bottega del Re, Via Francesco Domenico Guerrazzi 66r Genova.
24 August 2018
by Francesco Zoppi
Outdoors: antenna
Outdoors: antenna
The pcture shows an antenna on the top of the mount named “Monte Fasce”, With 834 meter is one of the most important high ground in Genoa.
21 August 2018
by Francesco Zoppi
Bianchetta Genovese: Casa del Diavolo
Bianchetta Genovese: Casa del Diavolo
In the picture Valerio and his Meggie between vineyards at Casa del Diavolo.
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
9 August 2018
by Francesco Zoppi
Bianchetta Genovese: new entries
Bianchetta Genovese: new entries
Thanks to “Trattoria dell’acciughetta” and “Casa del Diavolo” for the supporting!!!
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.
More pics here
19 July 2018
by Francesco Zoppi
