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Istituto d'Istruzione Superiore "C. Mondelli"

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

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Page 1: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

Istituto d'Istruzione Superiore"C. Mondelli"

Page 2: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

COMENIUS PROJECT 2011/2013COMENIUS PROJECT 2011/2013

EARN: EARN:

ENTREPRENEURSHIP: ENTREPRENEURSHIP:

A RICHNESS FROM NATUREA RICHNESS FROM NATURE

Page 3: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

AN EXAMPLE OF VINEYARD GROWING:AN EXAMPLE OF VINEYARD GROWING:

THE GARDEN VINEYARD THE GARDEN VINEYARD (THE WAVE OF TIME)(THE WAVE OF TIME)

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The vineyard was established on The vineyard was established on the basis of a project aimed at the basis of a project aimed at enhancing the area towards enhancing the area towards sustainable development as to sustainable development as to remove the “ghost” of waste that remove the “ghost” of waste that is undermining the future of is undermining the future of agriculture and that of the South agriculture and that of the South in particular. To this end an in particular. To this end an unproductive land has been unproductive land has been improved by planting above all improved by planting above all autochthon vines. autochthon vines.

The Vineyard The Vineyard The vineyard, with its extension of The vineyard, with its extension of

more than 100 hectares of entirely more than 100 hectares of entirely organic farming, is situated in the heart organic farming, is situated in the heart of the Mediterranean in Puglia (Italy), of the Mediterranean in Puglia (Italy), on a plateau at an altitude of 110 on a plateau at an altitude of 110 meters above sea level, where the meters above sea level, where the microclimate favours organic farming microclimate favours organic farming and precious minerals and nutrients of and precious minerals and nutrients of the land gives the wines a very special the land gives the wines a very special aroma.aroma.

Vines run in consecutive rows in a Vines run in consecutive rows in a wave pattern for all the three km ofwave pattern for all the three km of their langth, spaced with twenty-four their langth, spaced with twenty-four islands of old olive trees.islands of old olive trees.

The» wave of change» is the metaphorThe» wave of change» is the metaphor that captures the inspired action of the that captures the inspired action of the Farm.Farm.

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The The The

To obtain the excellence of the grapes To obtain the excellence of the grapes in each stage of production, we in each stage of production, we combine ancient skills and love for combine ancient skills and love for the land with the most modern the land with the most modern technologies. Vines and grapes are technologies. Vines and grapes are cared in each phase of growth with cared in each phase of growth with traditional care. traditional care. To protect the environment and To protect the environment and saving water, the vineyard is saving water, the vineyard is equipped with a compensating drip equipped with a compensating drip irrigation system, used only in years irrigation system, used only in years of drought, to safeguard the quality of of drought, to safeguard the quality of the grapes.the grapes.Recently, in collaboration with Recently, in collaboration with University of Piacenza, an University of Piacenza, an agrometeorological station has been agrometeorological station has been set up in the vineyard set up in the vineyard

Through a management software Through a management software it evidences periods of risk of it evidences periods of risk of vine parasites and the relative risk vine parasites and the relative risk of infection, the current level of of infection, the current level of protection is guaranteed by any protection is guaranteed by any previous treatment (depending on previous treatment (depending on environmental conditions and environmental conditions and development of the plant) and by development of the plant) and by the optimal rate of product, thus the optimal rate of product, thus reducing drastically the amount of reducing drastically the amount of defence products. defence products.

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In addition, 1.500 olive trees, In addition, 1.500 olive trees,

dated by CNR of Perugia to be dated by CNR of Perugia to be more than 800 years old, with more than 800 years old, with some trunks over 2.5 m in some trunks over 2.5 m in diameter, have been recuperated diameter, have been recuperated as historic element and as historic element and organically replanted in 24 islands organically replanted in 24 islands around the vineyard and along the around the vineyard and along the historical roads of the Farm. The historical roads of the Farm. The contrast between the silver green contrast between the silver green colour of the monumental olive colour of the monumental olive trees and the intense green colour trees and the intense green colour of the vines give unique definition of the vines give unique definition to the project.   to the project.  

The Project The Project The Amastuola Vineyard is a The Amastuola Vineyard is a

unique example of harmony unique example of harmony between production and between production and aesthetics. The project of the aesthetics. The project of the vineyard is based on the design vineyard is based on the design thought by the known landscape thought by the known landscape architect Fernando Caruncho, architect Fernando Caruncho, who ordered the rows drawing who ordered the rows drawing sublime parallel waves extending sublime parallel waves extending approximately 3 km, described by approximately 3 km, described by himself as “waves of time that himself as “waves of time that flows this landscape since ancient flows this landscape since ancient times”. times”.

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Today, the Amastuola farm is Today, the Amastuola farm is

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

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Measuring the water status of the Measuring the water status of the leaves with "the Scholander pressure leaves with "the Scholander pressure chamber" for example, allows us to chamber" for example, allows us to know the real needs of the plants and know the real needs of the plants and to act with emergency irrigation but to act with emergency irrigation but only when necessary. This benefits only when necessary. This benefits the quality of grapes and wine, the quality of grapes and wine, allowing us to not waste water. The allowing us to not waste water. The scientific controls in the fields begin scientific controls in the fields begin and continue until the bottling and and continue until the bottling and aging phase. aging phase.

Tradition and innovation in Tradition and innovation in Amastuola Amastuola

We produce the wines from We produce the wines from Amastuola vineyard combining Amastuola vineyard combining tradition and innovation.tradition and innovation.We protect in our wines all the best We protect in our wines all the best natural features given from the earth, natural features given from the earth, the climate, the Mediterranean sun, the climate, the Mediterranean sun, but with the awareness that today the but with the awareness that today the winemaking is an activity winemaking is an activity technologically advanced, that must technologically advanced, that must be open to experimentation and be open to experimentation and research. To know all the research. To know all the characteristics of the grapes, must and characteristics of the grapes, must and wine, in their different phases, is wine, in their different phases, is crucial to getting the best product.crucial to getting the best product.

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Winemaking has become a highly Winemaking has become a highly specialized procedure and the specialized procedure and the winery Amastuola is an advanced winery Amastuola is an advanced laboratory, which allows us to laboratory, which allows us to know every element of the wine know every element of the wine and catch it at its best. Our and catch it at its best. Our primary objective is to maintain primary objective is to maintain all the natural characteristics of all the natural characteristics of the wines, to know and respect the wines, to know and respect the environment, to select fully the environment, to select fully trained people and to grow trained people and to grow according to the biological according to the biological technique. technique.

The bio truly reflects our The bio truly reflects our philosophy. It is modernity, but philosophy. It is modernity, but also tradition, because the also tradition, because the integrated pest management integrated pest management methods are the oldest and methods are the oldest and because organic is now essential because organic is now essential for those who buy in a conscious for those who buy in a conscious way. Organic farming respects the way. Organic farming respects the environment and the nature, environment and the nature, people who live in it, the final people who live in it, the final consumer. consumer.

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From the harvesting to the winery From the harvesting to the winery The harvest phase takes place at night, The harvest phase takes place at night,

because the low temperature does not because the low temperature does not cause unwanted fermentation.cause unwanted fermentation.The grape harvesting machine moves on The grape harvesting machine moves on the rows, creating a resonance on the the rows, creating a resonance on the clusters until the grapes fall off.clusters until the grapes fall off.The grapes, by “Bacchus” tractor drawn The grapes, by “Bacchus” tractor drawn carts, are moved to the cellar and carts, are moved to the cellar and overturned in the cochlea, where overturned in the cochlea, where through dual pipes, that cool the mass through dual pipes, that cool the mass and prevent spontaneous fermentation, and prevent spontaneous fermentation, reach the fermentation tanks.reach the fermentation tanks.The fermentation takes place at The fermentation takes place at controlled temperature; it lasts about controlled temperature; it lasts about from three to ten days for the red wines from three to ten days for the red wines and from six to ten days for the white and from six to ten days for the white ones. Using a vacuum press of latest ones. Using a vacuum press of latest generation, they are allowed to get a generation, they are allowed to get a better quality of the musts due to the better quality of the musts due to the very reached low pressures. Moreover very reached low pressures. Moreover they refine the pressing time with they refine the pressing time with significant benefits for the quality of the significant benefits for the quality of the musts. Maceration is allowed to musts. Maceration is allowed to contribute also to a significant energy contribute also to a significant energy saving. All these steps are followed by: saving. All these steps are followed by: maturation, refining and aging in barrel maturation, refining and aging in barrel and bottling.and bottling.

Our winemaker works with us because his Our winemaker works with us because his skills are undeniable, and also for the skills are undeniable, and also for the enthusiasm for the organic production, new enthusiasm for the organic production, new research projects and experimentation, research projects and experimentation, which allowed us to break down the sulfites which allowed us to break down the sulfites in our wines with the aim to zero them in the in our wines with the aim to zero them in the coming years. coming years.

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The Landscape Designer Fernando The Landscape Designer Fernando Caruncho Caruncho

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

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Responsible production Responsible production

To produce organically is to respect the environment, land and people, both 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 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.today pay more attention to the quality and authenticity of the product.

Page 13: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

Certificate farmingCertificate farming

Page 14: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

Product certificateProduct certificate

Page 15: Istituto d'Istruzione Superiore "C. Mondelli". COMENIUS PROJECT 2011/2013 EARN: ENTREPRENEURSHIP: A RICHNESS FROM NATURE

Products Products Variety:Variety:PrimitivoPrimitivo

Appellation:Appellation:IGP (Protected Geographical Indication)IGP (Protected Geographical Indication)Production:Production:Organic – Certified IT BAC 168779Organic – Certified IT BAC 168779

Methods of defence:Methods of defence:According to the Organic Protocol According to the Organic Protocol 834/07/CE834/07/CE

Yield per hectareYield per hectare7tons7tons

Training system:Training system:GuyotGuyot

Harvest:Harvest:Mid of SeptemberMid of September

Vinification:Vinification:The grapes are harvested during the night. The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The 300Hl, with equal height and diameter. The fermentation takes place with maceration at fermentation takes place with maceration at controlled temperature for about 3 weeks with controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.press, all this is done in absolute absence of oxygen.

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Aging:Aging:It takes place in medium size It takes place in medium size stainless steel tanks, equipped with stainless steel tanks, equipped with micro-oxygenation and at controlled micro-oxygenation and at controlled temperature.temperature.

Alcohol level:Alcohol level:14% vol.14% vol.

Tasting notes:Tasting notes:Colour: Ruby red, deep and Colour: Ruby red, deep and bright Aroma: fruity vocation of bright Aroma: fruity vocation of Primitivo grape bursts intense with Primitivo grape bursts intense with hints of plums and cherries in jam, with hints of plums and cherries in jam, with hints of minerals and cinnamon hints of minerals and cinnamon Flavour: Impact of volume, but fine, Flavour: Impact of volume, but fine, rich and balanced with hints of berries rich and balanced with hints of berries and spice in the end.and spice in the end.

Serving temperature:Serving temperature:17 – 18 °C17 – 18 °C

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Variety:Variety:SyrahSyrah

Appellation:Appellation:IGP (Protected Geographical Indication)IGP (Protected Geographical Indication)

Production:Production:Organic – Certified IT BAC 168779Organic – Certified IT BAC 168779

Methods of defence:Methods of defence:According to the Organic According to the Organic Protocol 834/07/CEProtocol 834/07/CE

Yield per hectareYield per hectare7tons7tons

Training system:Training system:Spurred cordonSpurred cordon

Harvest:Harvest:Beginning of SeptemberBeginning of September

Vinification:Vinification:The grapes are harvested during the The grapes are harvested during the night. The grapes are de-stemmed and softly night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with and diameter. The fermentation takes place with maceration at controlled temperature for about 3 maceration at controlled temperature for about 3 weeks with frequent repassings of the must over weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute to a vacuum soft press, all this is done in absolute absence of oxygen.absence of oxygen.

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Aging:Aging:It takes place in medium size stainless steel It takes place in medium size stainless steel tanks, equipped with micro-oxygenation and at tanks, equipped with micro-oxygenation and at controlled temperature.controlled temperature.

Alcohol level:Alcohol level:13,5% vol.13,5% vol.

Tasting notes:Tasting notes:Colour: Ruby red, intense rich and Colour: Ruby red, intense rich and purple Aroma: Black berry, plum and cherry purple Aroma: Black berry, plum and cherry emphasize the fruity style completed by fine emphasize the fruity style completed by fine textures of sweet spices and floral notes of iris textures of sweet spices and floral notes of iris Flavour: A fresh and dynamic approach, Flavour: A fresh and dynamic approach, developed on an elegant and balanced structure developed on an elegant and balanced structure with fine tannins and tonic acidity that support a with fine tannins and tonic acidity that support a long finish intertwined with spicy tones.long finish intertwined with spicy tones.

Serving temperature:Serving temperature:17 – 18 °C17 – 18 °C

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Variety:Variety:MerlotMerlotAppellation:Appellation:IGP (Protected Geographical IGP (Protected Geographical

Indication)Indication)Production:Production:Organic – Certified IT BAC Organic – Certified IT BAC

168779168779Methods of defence:Methods of defence:According to the Organic According to the Organic

Protocol 834/07/CEProtocol 834/07/CEYield per hectareYield per hectare7tons7tonsTraining system:Training system:Spurred cordonSpurred cordonHarvest:Harvest:Beginning of SeptemberBeginning of SeptemberVinification:Vinification:The grapes are harvested during The grapes are harvested during

the night. The grapes are de-stemmed and the night. The grapes are de-stemmed and softly pressed, then through a heat-softly pressed, then through a heat-exchanger system, the must is cooled and exchanger system, the must is cooled and sent to the fermenters of a maximum sent to the fermenters of a maximum capacity of 300Hl, with equal height and capacity of 300Hl, with equal height and diameter. The fermentation takes place diameter. The fermentation takes place with maceration at controlled temperature with maceration at controlled temperature for about 3 weeks with frequent repassings for about 3 weeks with frequent repassings of the must over the grape dregs. At the of the must over the grape dregs. At the moment of the racking the fermented must moment of the racking the fermented must is sent via stainless steel pipeline to a is sent via stainless steel pipeline to a vacuum soft press, all this is done in vacuum soft press, all this is done in absolute absence of oxygen.absolute absence of oxygen.

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Aging:Aging:It takes place in medium size stainless steel tanks, It takes place in medium size stainless steel tanks, equipped with micro-oxygenation and at controlled equipped with micro-oxygenation and at controlled temperaturetemperature

Alcohol level:Alcohol level:14% vol.14% vol.

Tasting notes:Tasting notes:Colour: Ruby red, intense and bright Colour: Ruby red, intense and bright Aroma: Expressions of blacks berries and herbaceous Aroma: Expressions of blacks berries and herbaceous nuances with delicate spicy and balsamic hints nuances with delicate spicy and balsamic hints Flavour: Wrap and fruity entrance, that then leaves Flavour: Wrap and fruity entrance, that then leaves space to a balanced and well expressed acid vein space to a balanced and well expressed acid vein supported by a fine tannic texture. The aromatic supported by a fine tannic texture. The aromatic closure completes the fruity herbaceous profile with closure completes the fruity herbaceous profile with intriguing chocolaty tones.intriguing chocolaty tones.

Serving temperature:Serving temperature:17 – 18 °C17 – 18 °C

..

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Exhibitions Exhibitions - Vinitaly, Verona (7/10 Aprile - Vinitaly, Verona (7/10 Aprile

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

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

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Festival dei Sensi 2012 Festival dei Sensi 2012 Sabato 18 Agosto 2012 - Masseria AmastuolaSabato 18 Agosto 2012 - Masseria Amastuola  Ore 9.00Ore 9.00Donato Coppola A spasso con un paletnologo Lezione in una grottaDonato Coppola A spasso con un paletnologo Lezione in una grottaFortezze naturali, ripari e anfratti, le gravine sono canyon creati all’epoca del Pleistocene murgico 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 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 gravine fu lungamente attraversata e abitata da antiche popolazioni che possedevano la tecnologia della fusione dei metalli e in seguito da comunità agropastorali.tecnologia della fusione dei metalli e in seguito da comunità agropastorali.

Durata: circa due ore.Durata: circa due ore.Prenotazione obbligatoria: telefonare entro la sera prima al 347 4838197 specificando Prenotazione obbligatoria: telefonare entro la sera prima al 347 4838197 specificando cognome, nome, data della passeggiata e numero dei partecipanti.cognome, nome, data della passeggiata e numero dei partecipanti.Scarpe comode, abiti freschi, cappellini e acqua in borraccia.Scarpe comode, abiti freschi, cappellini e acqua in borraccia.

  Ore 19.00Ore 19.00Fernando CarunchoFernando CarunchoLa filosofia dei giardini. (E il vigneto più bello del mondo)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 Dalla filosofia del giardino come specchio del paradiso all’invenzione di un vigneto come

memoria del mondo…memoria del mondo…Fernando Caruncho è famoso per la geometrica eleganza dei giardini che disegna, sempre tesi alla Fernando Caruncho è famoso per la geometrica eleganza dei giardini che disegna, sempre tesi alla

ricerca di bellezza e di meditazione.ricerca di bellezza e di meditazione.Tra le sue più interessanti realizzazioni, in Europa, Giappone e Nuova Zelanda, i giardini di 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 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 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.Nordbergh e lo straordinario vigneto biologico a onde dell’Amastuola.

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Thank you for attention!!!Thank you for attention!!!