Seven years have passed since the day I met Cristina fallacies Farm 'The Cantrina’ Bedizzole, in the province of Brescia. I came up to her by following one of the many tips that at that time were leading my life. A succession of stages that led me to know and to write stories of people related to land. An exciting journey that, with slower tempos and with a different awareness, It is ongoing. I still remember the famous words that closed my every encounter: “Cynthia, you have to know ..."It was through one of these tips that one summer morning I came to her. I still remember that after a look at the vineyard – that as usual I contemplate my own as if it were a business card – we went to the basement and there we began to tell ...

Cristina fallacies is not born winemaker. His creativity brought originally to move towards the Academy of Fine Arts in Milan. It was her first husband, Dario Dattoli, Brescia known restaurateur wine lover, to take in 1990 the wine business. A path that was interrupted tragically in his vineyards in 1998, due to a fatal accident with a mechanical means. A difficult time in his life that he put to the test, but who knew how to react strongly with the help of Diego Lavo, expert winemaker and active part of the company. Well, twenty years have passed since the beginning of this adventure in the world of wine, years in which 'The Cantrina' – the name of the small rural village of Valtènesi – It has also evolved thanks to Cristina artistic training. creative imprint in the activity both in the vineyard and in the cellar in the activity that you love so defined:

"A free exercise in style. Free because I like to be creative, exercise because exercise I call my wines, style because everyone has their own ".

The 13 May to celebrate the twentieth anniversary of the founding of the winery, I had the pleasure of attending the tasting of a selection of twenty harvests of the most representative wines: Rinè (vintages 1999, 2002, 2005, 2008, 2013, 2017), Nepomuceno (vintages 1999, 2001, 2005, 2007, 2011, 2015), Sun Dario (vintages 1999, 2001, 2006, 2009, 2012).

A growing organically developed on 8 hectares of vineyard with international varieties and local varieties, of which in particular the Groppello, occupying the 40% of the surface. A grape native to the Brescia side of Lake Garda red berry, whose name originates from the dialect 'lump’ (node) for the characteristic grapes tightened together. Protagonista enoic of Valtènesi (about 400 ha) It has two varieties: Groppello Gentile and Groppello of Mocasina.

Eight products wines: Chiaretto DOC's Riviera Valtènesi (vine: Groppello), Rosanoire rosé (vine: Pinot Nero), Rina Benaco Bresciano IGT White (vitigni: Riesling, Chardonnay, Crossing Manzoni), Doc Valtènesi (vitigni: Groppello Gentile 90%, Groppello of Mocasina 10%), Nepomuceno IGT Benaco Bresciano red (vitigni: Merlot, Rebo and Marzemino), Zerdì IGT Benaco Bresciano red (vine: Rebo), Sun Dario sweet white wine (vitigni: Sauvignon, Semillon, Riesling), Heretic vino sweet red table (100% Pinot Nero) for a total of about 40 thousand bottles.

The Cantrina, a production reality in continuous evolution that foreign tourists fond of the Garda, through tastings at local restaurants, visit and well know.

The wine is born first in my head, even before that in the vineyard, even before in the cellar ... you have to have an idea of ​​exactly how wine art. Cristina Deceptions

The. Agr. Cantrina Cristina Warlock

Via Colombera, 7 – Bedizzole (BS)  www.cantrina.it

Quiet, I'm not giving any number, except those that come directly from Vinitaly, 49th International Wine and Spirits Exhibition that has just ended. Refer to the four-day event highlights that moves Italy wine, passions and business. Read a po'qui ...

• 576.000 bottles uncorked
• 200.000 tons of glass
• 8 tons of corks
• 130.000 glasses used
• 11.100 follower ofVinitalyTasting on Twitter
• 116.000 like the official page of Vinitaly on Facebook

There is no doubt, Vinitaly Vinitaly, a great showcase of the business in the wine industry that, for fans, is a special occasion to travel in the territories tasting wines. This is confirmed by the numbers of Italian viticulture processed data Veronafiere / Vinitaly.

• 380.000 about Italian wineries
• 665.000 hectares of vines
• 40 million hl of wine,  production 2014 estimated by Assoenologi (- 17% compared to 2013)
• 73 DOCG, 332 DOC and 118 IGT
• 10-12 billion euro turnover wine (5,1 arising from exports)

Figures that make your head spin, and not for wine tasting, but for the great resource that this area account for the future of the Italian economy. The simplifications bureaucratic and agricultural policies for the support of viticulture are essential and priority. In this regard it is hoped that the Uniform Code on Wine, and the extraordinary plan that provides for the allocation of 48 million euro for the protection of Made in Italy, has fully implemented soon.

"Wine as a whole is an area that is worth over 10 billion Euros, of which more than 5,1 generated by exports. "Ettore Riello, President of Verona fairs.

And 'essential to invest in the development of strategies to guarantee the quality and innovation in agriculture, nell'enoturismo and in the right communication for the dissemination of the culture of wine, knowledge of the territories and persons involved. All this is to ensure that a bottle of wine know transmit, as well as pleasure, emotions, history and territory.

Also, a hint of excitement in most of the catering staff in the proposals of the lesser known productions, would do well to wine, and would save varietals that make Italian viticulture richness that distinguishes us in the world. I say this everywhere and I will continue to say, for the passion I have for viticulture and for the agricultural world.

Below are some pictures of my day at Vinitaly 2015. No credit and no commitment, only a Monday passed in the company of people with the same passion for wine. What I liked? Be’, sicuramente salutare produttori già conosciuti in questi ultimi anni durante le mie visite, and others know that I'm going to find directly in the vineyard. In addition to this, I had the pleasure of doing good taste thus expanding the sensory experiences that over time help to form the 'baggage' needed for those living this area.

What I did not like? Surely the hustle and bustle that knows just who has been repeatedly at Vinitaly, an exhibition by large numbers, that for me, never replace the passion for the little ones.

My first time with a hedgehog has been a few years ago in Milan at the restaurant 'Da Giulia'. But what you got?! The hedgehog in question to which I refer is, indeed it was ... a great sea urchin! 😉

Never having had the opportunity to taste this delicacy, few years ago a dear friend has seen fit to provide for taking me precisely at this restaurant in Milan. A family-run business whose owners, Abbott and Julia both of Bisceglie in the Province of BAT (Barletta-Andria-Trani), are united in life and in work from twenty-five years.

After that there were other, also because they are now friends with whom, sometimes in person and sometimes I interact on social, but mostly I delight the palate.

That being said now take advantage of the occasion to make them some questions, but above all to explore some topics that I care very. When I go to a restaurant, who knows me knows, I go with a critical eye, and not only. The quality catering can be a lot for the promotion of the territory of its productions.

Giulia is too busy in the kitchen, Gianni's up to you to answer me! Are you ready? Today we will talk about the territory, of food culture, of extra virgin olive oil, della doggy bag, of wine, alcohol test… of course the restaurant.

• How much of your land, I mean how traditions and specialties in the kitchen of your restaurant?

I want to test? Cinzia are ready! Therefore, all our cuisine is based on typical dishes of our homeland even though a modern twist. We use raw materials typical of the area such as Senatore Cappelli flour produced in the Murgia, the grits Tumminia Castelvetrano, the burnt wheat Daunia of San Severo, extra virgin olive Bisceglie, le verdure, la frutta, shellfish and seafood from Manfredonia.

• Often insist on the fact that pills with food culture, can also be made by caterers explaining the origin of the raw materials of the dishes that bring to the table. Share?

Absolutely agree with you. And 'our habit to tell the dish that we bring to the table for our guests to make them understand what they eat.

Busiati Trapanesi semolina Tumminia pistachio pesto and tuna bottarga

• Let's talk about extra virgin olive oil. As I often say I would like to see on restaurant tables, as is already the case for wines, of 'cards of olive oil' pills with information that present briefly the characteristics of the cultivar (variety of olives). Then, I wish I was offered a small bottle of olive oil is representative of an area that I would use during the meal, I would pay the bill at a promotional price, and that I would take home. Utopia or hope? 

Speaking of oil can not forget when I was a child I devoted the olive harvest in the countryside. I remember the alarm clock a good time to 4.30 and my father, who lit the fire to warm up while the big predisposing the jute sacking around trees. Tempi duri ma belli.

I wonder if it is possible a list of extra virgin olive oils? Some have it, the important thing for me is to have a certified quality extra virgin olive oil and olives produced in Italy by land. As you know I use extra virgin olive Lamantea, a product of the lands of Apulia. The varieties of olives used are the olive and olive CORATINA OGLIAROLA, typical of our land.

• Now for the doggy bag, or rather the package with which the guest of the restaurant brings home the food that has advanced. A consuetudine all'estero, in Italy a much less practical in use. Are we too 'gentlemen'? I wonder, but how they do it?

Cynthia is we ourselves who want to bring home the leftover food in a container ready to be heated. I first and foremost am opposed to the waste of food, especially in these times of crisis.

• Same thing goes for wine, at least for me. Given the correct restrictions in force, in case we should put the guide is desirable, when you order a bottle and you end up not, that they could take home. Sei in Accord?

Some,  it happens that some take away the bottle. Customers are now aware of how much they can drink. It’ for this reason that I chose a good number of bottles cl 375 while I decided not to serve wine by the glass because, in addition to losing the magic of uncorking,  can be recovered even think about wine.

The Sicilian cassata Giulia

I conclude my talk with Gianni remembering, about the limitations in force concerning the consumption of alcohol, that the regulations require mandatory for all public places open past midnight, possession of a device which allows customers who have to drive to detect your blood alcohol level, the well known limit 0,5 grams (for new drivers is expected to rate 0).

It would be advisable that they had all, even those that close before midnight. However be aware that it is our right to ask to be able to make an 'alcohol test', in case we have doubts about what we drank.

The photographs of the dishes are of 'Da Giulia Restaurant’