tag:blogger.com,1999:blog-219986742024-03-07T20:26:49.346+01:00THE NEW "LIFE OF DWIGHT"Welcome to the ongoing saga of my new life in Italy. Starting with an innocent masters program in gastronomic science, I was seduced subsequently into the dream of making a fine wine in the Marche. It's a work in progress, welcome to the story of Nascondiglio di Bacco,Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.comBlogger481125tag:blogger.com,1999:blog-21998674.post-23383511488752021112015-07-21T11:41:00.000+02:002015-07-21T11:41:34.519+02:00The wonderful life of the most loved dog in Le Marche21 July, 2015.<br />
I have been fortunate in being chosen by Bacco to guide him through his short life here on Earth, a greater privilege than I probably deserve. From the first drive we took together from his birth home in Siena on my lap the whole way until now, when he is reaching the end, I have bonded with him like I rarely have with any other thing. He saw me through lonely times here in the beginning and I was never lonely with him at my side. He made me smile and laugh more than anything else in my life, so I guess it's only fair that now he is making me cry a bit. We have hiked all the mountains in Le Marche over 2,000 meters together, have swum in the Adriatic Sea and visited countless towns in Italy. He has made friends with everyone he has ever met, never growled or snapped at any human being and is known around the world. He will hopefully become more famous as his wine Baccofino makes its way to various countries. He stole the heart of Maryse who feels the pain of impending loss equally with me. Yesterday he had a crisis in his B&B, Nascondiglio di Bacco, so I rushed him to the vet where they were able to save him with an emergency pericardiocentesis. Unfortunately, on his echocardiogram, he was found to have an angiosarcoma in his left ventricle, which means he has only a few days left with us. 8years is not enough, but we made memories worthy of twice that and he has truly had a life in paradise here with new friends constantly having made his acquaintance from all over. He will be sorely missed, every time I walk the 50 meters to the winery and he is not at my side, every hike in the mountains I take without him and this year's harvest when he is no longer eating the grapes and telling me when they are ripe. No more Bacco at the Carnevale of Offida and no Bacco when I am hiking near my house in the CO mountains this winter which I was really excited about. Thousands of good times and memories, though, and those will need to help me through his passing. Here are some of his life's pictures from puppyhood to last night. I hope to meet him again someday and want to thank all his friends for loving him as he loved you!<br />
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He never whined or cried after leaving his mother; we bonded immediately and I think he knew he was in a good place</div>
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His first friend?</div>
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Dressed up for Carnevale in Offida and curious</div>
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1st time retrieving; he was a master and it was a hoot watching him jump over waves and then swimming to get the stick</div>
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I had to carry him up a 6 feet cliff to reach the top of Mt. Sibilla, but that was the only time he needed a hand.</div>
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King of his territory</div>
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One of the great places to visit, Castelluccio in full flowering which contrasted well with his color.</div>
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He loved the snow and I was hoping to treat him to a bunch this winter in CO</div>
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Daddy's boy</div>
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an even bigger stick</div>
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Testing the grapes</div>
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His very own wine! He will live on through his label</div>
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Last summit with Maryse and I, he did Mt. Vettore at least 4 times. This was 2 weeks ago!</div>
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Last night posing with his mom and me</div>
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a sad smile on my face</div>
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He demolished this bone last night; he can have another today if he wants</div>
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Maryse called us the three musketeers. Fitting to end with a shadow I think.</div>
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Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com6tag:blogger.com,1999:blog-21998674.post-82080823083589787072014-08-19T14:45:00.001+02:002014-08-19T14:45:22.802+02:00Valle del Fiastrone, Gola e Lago di Fiastra; the valley, canyon and lake Fiastra<div class="separator" style="clear: both; text-align: center;">
19/08/2014</div>
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Here is a nice, shaded hike below Lake Fiastra starting at Monastero at the cemetery. One can visit the canyon dug by the river over millions of year and walk through the water between the tall rock walls and also visit the Grotta dei Frati or cave of the monks where they lived in this hermitage ages ago. The entire hike took us about 2 and a half hours on a beautiful August day and you will see only few others. As you see above, you must walk, crawl or climb across the river several times as you make your way upstream. Waterproof boots or sandals are useful. I used walking poles and crossed on rocks while Maryse took to the fallen trees to make her way from one side to the other.</div>
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After a 30 minutes walk mostly downhill from the cemetery, you reach the river where the path splits; to the left for the canyon and to the right for the Grotta. Both paths are well marked.</div>
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Here one sees the shear walls and they get even taller, although at some point you have to decide whether you want to get wet above your knees to continue or turn around.</div>
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Bacco loves the water</div>
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Imressive stone walls on both sides dwarf Maryse</div>
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Here's where we turned around.</div>
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A view back to the canyon from near the Grotta</div>
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In the grotto you will find a statue of St. Francis and his prayer on the altar, a huge cistern and sleeping area.</div>
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Upstream you find lake Fiastra, beautiful with its turquoise waters</div>
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View for an overlook on the north side of the lake</div>
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Unfortunately, the lookout has also served as a "lover's leap" and there is no way you would survive this fall. The dam is to the far left.</div>
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This view is from just below the scenic overlook. You can swim, kayak, picnic at the lake which is really worth a visit. In Autumn, the trees in the canyon are spectacular. </div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-79357525993504749422014-08-06T09:13:00.001+02:002014-08-06T09:13:09.284+02:00Mt. Priora, Tre Vescovi and Pizzo Berro hikes/20146/8/14<br />
You can look back to July 2012 on my blog and find a similar post, but I thought it was time to update this great hike. The longest part is the drive from Nascondiglio di Bacco and back to the rifugio di Fargno above the town of Casali (or Bolognola); start early and finish at lunch time and you can eat in this "bunker" at 1900 meters above the tree line. Try and arrive early to avoid any crowds, I started at 810 from the refuge and was the only person on the top of the first 2 peaks. <br />
From the refuge, I recommend taking the left fork at the base of Tre Vescovi, skirting and climbing its north side. This protects you from the early morning winds which in my 2 hikes have been fairly strong, but abate after 930 or so. This is an easy climb to just above 2,000 meters and took me 35 minutes. After a short stop for photos with Bacco and the surroundings, we descended to the saddle separating Tre Vescovi from Pizzo Berro. Arriving at another fork on the east flank of Pizzo, I take the left turn to scale Priora first because it is a bit higher and longer. The mountain flowers here are fantastic especially in late July and early August. We topped Priora, the 2nd tallest of the Sibillinis in about 90 minutes and I enjoyed the views of Val d'Ambro and Gola dell'Infernaccio from the top. Descending along the crest you come back to the crest of Pizzo Berro and a 50 minute hike from peak to peak got us to the top. This is fairly steep and I would prefer to climb this than descend it (which is what the guide book describes). More great views await of the Mt. Bove trio and into Umbria, Lazio and Abruzzo and then 45-50 minutes got us to our lunch date at Rifugio di Fargno where I had a nice plate of penne pasta with 10 herbs and a couple of bruschetta. 4 hours and 20 minutes total time with 40 minutes of r&r on the peaks, so the hiking part was 3 hours and 40 minutes. Everyone's pace is different and the book says to allow 4.5-6 hours for the hike. Enjoy!<br />
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View from my parking spot showing Tre Vescovi on the left and Pizzo Berro on the right<br />
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One of the few signs in the Sibillini mountains although the trails are easy to follow.<br />
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Atop Tre Vescovi looking towards Mt. Bove Nord to the left of the cross<br />
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The saddle between Pizzo Berro and Priora<br />
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Atop Mt Priora, windy and chilly, but with great views 360 degrees<br />
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We wrote on names in the log book, one of only a few in these mountains</div>
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Some of the beautiful mountain flowers near the trail</div>
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4 legs is always faster than 2 legs; Bacco waiting for me on the steep inline up Pizzo Berro</div>
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Atop Pizzo Berro looking towards Mt. Priora</div>
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The view east from the descending trail</div>
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Bacco living on the edge looking towards the Bove circuit to the west</div>
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The "bunker" where we will have lunch, rifugio di Fargno</div>
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We got lucky and there were still blooms near Castelluccio on the drive back</div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-36011482346619803562013-12-24T13:35:00.001+01:002013-12-24T13:35:18.054+01:00My 2013 in pictures...….and a bit of prose. I will be glad to see 2014 arrive as '13 was a tough one, from a tough growing season to a change in personal relationships, difficulties finding someone to distribute our wine despite a client base to not visiting friends and family in the states for the first time since my arrival here in 2006. The good news is that Bacco and I are healthy and have finished climbing all the mountains in the Marche over 2,000 meters, our 2010 wines were awarded at the Merano wine festival, we had a nice year in the B&B with lots of lovely guests from the low countries, Germany, Finland, Switzerland, Italy and the states, our wines seem to well appreciated locally and here in Europe and we hope to have some new markets opening soon in Germany and Finland and hopefully more places. The pool didn't leak this year after a major renovation and the wines of 2013 show great promise. Enough verbiage, on to photos:<br />
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Pruning in January</div>
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My friend Fabio on a visit from London in the new year.</div>
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Inside Boccascena, a beautiful bar in Ascoli where you can find our wines.</div>
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Carnavale in Offida with the running of the fake bull</div>
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Offida's English language students visiting the winery for a tasting with explanations </div>
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in English</div>
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Our new 350 liter barrels from Burgundy, France and Cavin</div>
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Copying my friend Sabrina's pancetta lollipops with dark chocolate and chili pepper powder</div>
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Bottling of the mythical new Pecorino which arrived at 16.9% alcohol or as my German friends aptly put it, "It's an Amarone Bianco"</div>
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Release party for the Pecorino with friends</div>
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In Kuopio, Finland for a tasting event with PS Wines</div>
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At Roscioli for a tasting in Rome where I was please to serve our wines to Daniel Boulud</div>
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Bacco and I finished climbing all the 2,000 meter peaks in Le Marche this year and this phot is from atop Mt. Vettore</div>
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Bacco sniffing the grapes to see if they are ripe enough to peak</div>
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What I look like after a day of harvesting</div>
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PS wine tasting with our friend Sigismondo at his restaurant Degusteria del Gigante</div>
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3 of our red wines were accepted into the Merano wine festival from our 2010 or 1st harvest. The Confusion, Pieno Monte and Baccofino</div>
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With Judy and Raymond at Siena's xmas market</div>
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Thanksgiving with my Spello friends and Maryse</div>
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Christmas tree in the Piazza del Popolo in Offida</div>
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Much as I hate the move to the SEC, I had to wear Tiger colors to the Christmas market in Ascoli Piceno, no one seemed to notice :)</div>
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Happy New Year to everyone!</div>
.<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com4tag:blogger.com,1999:blog-21998674.post-45774875807849734292013-12-24T11:03:00.001+01:002013-12-24T11:03:08.079+01:00Bacco's 2013 in pictures <div class="separator" style="clear: both; text-align: center;">
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My year in pictures starting in January hiking in the mountains near Lake Como.</div>
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Celebrating Carnevale in Offida with my friends Alessandra and Pippo</div>
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Hiking up to the abandoned hermits' church above Ascoli Piceno in March</div>
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April, still snow in the Sibillini mountains at Forca di Presta</div>
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Another April picture, at a plant festival at Roccafluvione</div>
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Getting green again in April/May</div>
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Hanging out with my new biking friends from Switzerland at Nascondiglio di Bacco in June</div>
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July hiking with my dad and Belgian friend</div>
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In July, Dad said this peak was the final one for us to have climbed to complete all the mountains over 2,000 meters in the Marche. Now, he is saying something about a place called Abruzzo</div>
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In August I started sampling the grapes to see if they were ripe</div>
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I love my Gola hikes in Sept/Oct</div>
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I got to go to Merano with Dad for the wine festival</div>
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November-they finally released my wine: Baccofino</div>
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Xmas market in Ascoli</div>
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Finishing up the year, a gray day in December</div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-20836907426542342112013-08-15T13:41:00.000+02:002013-08-15T13:57:00.678+02:00Il Tiglio deserves a Michelin star!! Great dining experience on the flanks of the Sibillini mountains.15 , agosto, 2013<br />
Just passed into my 57th year in grand style at a fantastic restaurant near Montemonaco in the Sibillini mountains. It is called Il Tiglio and has a masterful chef, Enrico Mazzaroni, who has trained with the best Parisian chefs and has brought the best of French cooking and married it with the wonderful fresh ingredients from our Appenine mountains, like white and black truffles, new potatoes, and other fresh produce and meats cured in house. I always have said, for everyday eating, italian food can't be beat for freshness, simple goodness etc., but if you tell me I am going to die tomorrow, I am off to the best french restaurant I can find. Now I have found Enrico who does this marvelous mix of the two and tops off the great kitchen work with a marvelous wait staff and a room captain/sommelier who has put together the most impressive wine list I have seen in our region, full of nice choices from our province, our region, most other regions of Italy and international entries. Because it was my birthday and I talked with Enrico before coming, he was nice enough to let me bring in one of our Cabernet Sauvignon wines from 2010 and I shared a glass with him and the sommelier, who is a big fan of C.S. and hopefully now will search us out and be enthused enough to add PS Winery to their list. Here is their link for more information - http://www.iltiglioagriturismo.it/ristorante-il-tiglio.html<br />
I started out with a white truffle appetizer covered with a candy shell, which just exploded with flavor when I bit into it and had a wonderful persistence afterwards and I told the waiter I just wanted 20 of those and I would be in paradise, no need for the full menu (they wouldn't let me). It was nested in a plate with big stones and blended in, so be sure and pick the right one to put in your mouth. Sorry, no photo, I was too avaricious.<br />
And now....the photos of the other plates:<br />
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Our C.S. showing itself off on an elegant table</div>
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Carrots with curry sauce with a foam of anchovy </div>
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Carpaccio with strawberries and roasted red pepper and a poached cherry tomato</div>
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Il tiglio salad with house made cured lonzino, fresh greens from the garden and a parsley sauce</div>
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Smoked potato pure , under the sponge is a wonderful elk"meatball" and upper left, truffled caviar</div>
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egg, rice cracker and stuff I have forgotten, sorry haha</div>
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fois gras with blackberry sorbet</div>
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new potato with a "rock" shell, goat cheese base and olive sauce</div>
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I call this one fois gras Pac man accompanied by a locally produced soda, INCREDIBLE!</div>
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Home made pasta with rabbit and a jelly made of red wine</div>
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Perfectly cooked pigeon and fois gras and reduction sauce</div>
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Reeses peanut butter cup: peanut butter, then milk chocolate, then dark chocolate spread out on oven safe paper placed on the table, topped with whipped cream and frozen with liquid nitrogen. Great way to top off a great meal!</div>
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Forgot, one more think a wonderful home made crispy doughnut on a tree branch and the "nut" on the "ground" is a beautifully made chocolate truffle.</div>
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The most amazing thing about the menu is the price, just 45 euros for this masterpiece, with a smaller menu for 33 or a vegetarian menu for about that price as well. Did I say they had a great wine list?! This meal at a starred restaurant in Florence would run you 360 euros for the food alone. After the 2nd plate, I was already thinking about when I could come back!</div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-59603687303874140302013-08-03T15:08:00.001+02:002013-08-03T15:08:28.625+02:007 peaks over 2,000 meters in 5 hours, 2 cars, 2 hikers and a dog3 Agosto<br />
The first part of this hike, from forca di Presta to Pizzo di Diavolo has alway been one of my favorites. The views are incredible and the people are sparse. I have written before about choosing your hikes in the Sibillinis, and for those of you who want to check off the tallest peak in Le Marche, you can start from either this trail's beginning or its end. Obviously if you do the latter, you will do this hike in reverse and end up doing 8 summits over 2,000 meters and you are tougher than me, probably.<br />
We started this hike at 0835 from forca di Presta above Arquata del Tronto to the southeast and Castelluccio to the northwest. At 1600 meters rounded off, you have only 800 meters of altitude gain to reach these summits (not counting the saddle descents and re-ascents of the subsequent peaks which are not difficult). Head on up to the little rifugio Zilioli and take a left.<br />
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Heading up, sometimes seems like straight up, from forca di Presta to Prato Pulito, that point on just to the right of center photo.</div>
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A puppy left at the refuge or escaped from one of the local shepherds was thirsty and hungry, so he got a bit of Bacco's ration of water and dog biscuits.</div>
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The top of Prato Pulito on the left and Cima del Lago distant right</div>
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This picture from my hiking buddy, Sven and his panoramic capable iphone shows Prato Pulito to the right, Cima del Lago to the left and then continuing right from Cima, Redentore and Pizzo di Diavolo which are your next stops. For us, it was 1 hour and 15 minutes to the refuge from forca di Presta, and to include pizzo di Diavolo and a return to Redentore (it's a dead end) figure another hour and a half.</div>
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One of the best things about this hike are the views of lago di Pilato below, which you can't see from Vettore unless you add a leg to that hike.</div>
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You can also see the marvelous Piano Grande of Castelluccio from all along the crest</div>
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Looking back from Mt. Redentore, you see my friend Sven walking on the edge</div>
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The 20 or so roundtrip hike from Redentore to Pizzo di Diavolo is one of the few "hairy" hikes I have done in the Sibillini mountains. It gets pretty narrow along here with a steep drop on both sides, but is well worth it for the views from this mountain "peninsula"</div>
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Looking towards Mt. Sibilla from Pizzo</div>
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The view of the Sella (saddle) delle Ciaule where you see the trail leading down from the flank of Vettore to either the scenic overlook of Lago di Pilato or the descent to the lake. In the distance you see all the way to Gran Sasso, tallest mountain in southern Italy</div>
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This photo shows the last 2 named peaks Bacco and I had not done over 2,000 meters.... but, we are on our way!</div>
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Love this panorama with Bacco and I atop Pizzo di Diavolo, Vettore just slightly to its right then far right you see Cima del Lago</div>
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Mt. Osservatorio, you just walk along this crest down from Redentore to forca Viola and you finish up all those hidden, unknown 2,000 meter peaks</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4BQowbfS-VxkJJBY33VppbDxOuyQkwCnAlD7NzjmpDaLp1Mq0vLvYqCqyXN3DULqB8knw04rCfG-Hx2p471S4fZ1xcnb6h8W4pf9rmElsF0aptRoJTLCSCZ5zaXLwdiscnsd/s1600/DSCN0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4BQowbfS-VxkJJBY33VppbDxOuyQkwCnAlD7NzjmpDaLp1Mq0vLvYqCqyXN3DULqB8knw04rCfG-Hx2p471S4fZ1xcnb6h8W4pf9rmElsF0aptRoJTLCSCZ5zaXLwdiscnsd/s320/DSCN0241.JPG" width="320" /></a></div>
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Bacco along the crest looking towards Mt. Sibilla</div>
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Bacco atop Quarto San Lorenzo</div>
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Finishing the last supra-2,000 meter peak in Le Marche. Bacco and I, as far as we know, have now done them all.</div>
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This is the last un named mountain (Mt. Bacco?) over 2,000 meters looking down into the valley where you find the town of Foce and lots of scouts camping right now.</div>
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No trail down from Mt. Bacco (haha), just a steep descent.</div>
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Looking back at where we have been with Mt Bacco, Quarto San Lorenzo, Osservatorio, Redentore all visible from the last part of this trail which involves a 3 km walk along a road to return to Castelluccio where we left the 2nd car.</div>
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You can still see some blooming in the valley even on 2 agosto.</div>
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The total hike with Pizzo thrown in took 5 hours and 5 minutes for the 3 of us, who move along pretty steadily (quickly) and it clocks in at probably around 14 km or just about 8.5 miles. If you have just one car, I would do the hike out to Pizzo and return, it is one of my favorites!</div>
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I will leave you with a photo of Castelluccio from our descent, always a very photogenic spot from any angle. </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-21601841515656319612013-07-30T14:43:00.000+02:002013-07-30T14:50:41.282+02:00Mt. Pizzo, Vettore and Torrone hike from Colle, Montegallo, AP, Le Marche30 Luglio, 2013<br />
It has been a long time since I posted something for you few who have yet to enter the world of facebook, where all my latest is made available daily.<br />
This is an exceptional hike for those who want to climb the tallest mountain in Le Marche without the crowds of the trails from forca di Presta or Castelluccio. The 1500 meter altitude gain and approximately 15 km distance puts most people off, but if you are up for it, this is a much more interesting way to climb Vettore. I am on a quest, as is Bacco to climb all the 2,000 meter peaks in Le Marche and after this hike we have 2 to go. This hike bagged 3 although Mt. Vettore was a 3rd timer.<br />
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This picture with our winery in the middle shows all the peaks we climbed on Sunday.<br />
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And this view is from a bit closer at the cute little mountain town of Montegallo. </div>
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The hike starts out promisingly enough with a little waterfall and a shaded path which leads to the church below</div>
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This is the little church Santa Maria in Pantano built long before Columbus arrived in america</div>
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My Belgian guest Sven on the trail up above timber line, with Mt. Torrone behind him. That will be the last of the 3-2,000 meter peaks we will summit on this hike and is on the way down from Vettore.</div>
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Bacco is nice enough to rest when I do.</div>
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Here is a nice iPhone shot from Sven of Bacco and I atop Mt. Pizzo with Abruzzo in the background</div>
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Here I am on the crest from Pizzo to Vettore. We have, at this point, seen only 2 people on the trail and passed them, as I am sure you guessed.</div>
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Atop Mt. Vettore where a lightning strike, I imagine, has bent the cross 90 degrees. The last time Bacco and I were here, the cross was straight. Note the Tibetan prayer flags tied to the cross. I am wearing my Estes Park, CO shirt and the altitude of this summit, the tallest in the Marche, is the same as that of E.P. To arrive from trailhead to the top of Vettore with Pizzo thrown in (20 minutes round trip) took 3 hours and 25 minutes.</div>
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Mt. Vettore in the background as we walk along the crest you have seen in those pictures from the B&B and Montegallo. First we head down (and then back up) to Mt. Torrone</div>
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Looking west left to right, Cima del Lago, Redentore and Pizzo del Diavolo, all 2,000 meters and above and these make a great hike as well, with wonderful views of Castelluccio and the Piano Grande. Lago di Pilato is below where supposedly Pontius Pilate's body was carried by horses and is home to an endangered crustacean (fresh water shrimp) and above that a nice little heart-shaped snow field.</div>
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Heading on down from Vettore on the crest, you see Mt. Sibilla with its awful scar from a giant Zorro. Behind that is Mt. Priora, another wonderful hike which we started from Rifugio di Fargno last year on another 3 peak day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNr3IoxFCZNr0qpzAfs6Y9WhAQg1mArNEiRFTtPjrZ15xCS8EAD9j9Fh40KXI3BA48nMhnRFAw559C7MRY5xu47X7o2mLSDsQ1AYz8RrBWZcRorZ-7pwD-3YkzLlRGtOyA0hx/s1600/DSCN0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNr3IoxFCZNr0qpzAfs6Y9WhAQg1mArNEiRFTtPjrZ15xCS8EAD9j9Fh40KXI3BA48nMhnRFAw559C7MRY5xu47X7o2mLSDsQ1AYz8RrBWZcRorZ-7pwD-3YkzLlRGtOyA0hx/s320/DSCN0176.JPG" width="320" /></a></div>
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Bacco and I atop Mt Torrone</div>
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Looking back at Pizzo and Vettore from the pasture below Torrone</div>
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A view of Lago di Gerosa and the eastern Marche foothills; it is a bit too hazy to see the Adriatic</div>
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Bacco and I had already finished 4 liters of water on this hot Sunday before arriving at a fountain where we found 50 sheep, a lazy shepherd under his umbrella to the left and 3 Abruzzo sheep dogs which tried to menace us a bit, but I played pack leader while Bacco cooled off.</div>
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From here it takes another 40 minutes or so to get back to your car for a total of 6 hours and 15 minutes for the 3 of us and just under 15 km or 9 miles. </div>
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It is a big hike, no doubt about it and with almost 5000 feet of altitude gain and loss, not for those who are out of shape. I liked this approach to Vettore better than the short steep hike from forca di Presta because there were no people, the views are more appealing to me, and you can bag 3 of the tallest Sibillini peaks easily enough in one go.</div>
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Enjoy! </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-62856311244292680032013-05-02T10:06:00.002+02:002013-05-02T10:06:55.638+02:00Where have I been?2 May, 2013<br />
Hi all, I have been busy posting on our new blog which you can find at our website www.pswinery.it<br />
Check out the newest releases from PS Winery and all the info about the B&B as well. I will still post here from time to time, but for more frequent updates, you can find me on fb as Dwight Stanford from Offida, Le Marche, italy<br />
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this year's irises</div>
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Church of St. Francis, Ascoli</div>
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Piazza del Popolo, ascoli</div>
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My first artichokes of the year!</div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-2767535902907947192013-03-05T20:19:00.005+01:002013-03-05T20:19:55.011+01:00Eremo Colle San Marco, dayhike above Ascoli Piceno5 Marzo, 2013 Eremo Colle San Marco hike<br />
This is a nice little hike above Ascoli Piceno which one could complete in a couple of hours or spend half a day exploring around the hill and forest where this little hideaway is located. <br />
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Here's the explanatory placque at the little church in Piagge where you can start the hike. Otherwise, drive all the way up to the cemetery and park and walk around said cemetery to the right where you will find the trail leading up to the fork below.</div>
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Head left and in just a few minutes you will arrive at the beautiful arched stairway which leads into the little monastery.</div>
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This was built 8 hundred years ago, which makes it all the more impressive. Obviously subsequent works have been done to make the whole thing safer so we can still visit today.</div>
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View of the bell tower and the facade which the old Benedictine monks built to close in the grotto.</div>
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and another with the imposing cliffs above and below</div>
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Alessandra, Bacco and Pippo behind her getting ready to climb the stairway to Eremo Colle San Marco.</div>
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The next set of stairs seem to be cut into the rock face as a tunnel of sorts, pictures from below and above.</div>
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Maidenhair ferns grow from the grotto and add a bit of hominess to the otherwise spartan hermitage.</div>
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Views down to the valley of the Tronto river with Ascoli Piceno, its main city.</div>
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An altar</div>
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Views of the northern Sibillini mountains. This is prime real estate!</div>
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A nice view of Ascoli Piceno and Mt. Ascensione above</div>
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No, the dogs did not desecrate in any way, the grotto.</div>
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The final stairway to the grotto where you saw the altar, ferns, etc in the above photos.</div>
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One of the few symbols which has not vanished beneath the modern vandals ink.</div>
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A view of the calanchi (erosive formations) to the north of Ascoli Piceno.</div>
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Some of the monks' works remain on the stone walls, although much faded.</div>
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Time to say goodbye to the twin-arched "Tiam" structure.</div>
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From Ascoli, head up towards Colle San Marco to the south. You will pass a nice osteria called C'era una volta and later reach the little town of Piagge. Just before exiting the town, you will see a little brown sign on your right with a sharp right turn to get up to the little church of San Bartolomeo where you can park and read the sign above in either italian or english before taking the trail to the left of the church up to the cemetery. You can save a couple of hundred meters climbing if you park instead at the cemetery. Either way, the trail starts to the right of the enclosed cemetery and not to the left which also has a well marked road but is posted as private property. The climb is easy and takes 15 minutes or a bit more and is well marked. </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-72823938018186094432013-02-09T17:24:00.002+01:002013-02-09T17:24:46.617+01:00Thoughts about "natural" and biodynamic wines on a snowy winter day<div class="separator" style="clear: both; text-align: center;">
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PS Winery: are our wines "natural" or biodynamic? </div>
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With all the hype about natural wines and biodynamic wines, I thought I would write a bit of background about our winery, our beliefs and practices and the nature of the 2 marketing beasts listed above. </div>
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1. We farm organically using only sulfur and copper sprays, the latter with a per acre yearly limit and we are scrupulously honest. We do not irrigate. All weed extirpation is done manually or mechanically. All work in the vineyard is done manually, leaf removal, topping, green harvest, etc. The grapes are manually harvested and immediately transported to the winery for destemming and crushing. We are a new winery with just 3 harvests which is not enough time to have a colonized Saccharomyces which will eventually arrive in our tanks, to initiate fermentation. Natural yeasts from the vineyard are unable to ferment our grapes to dryness with their high sugar levels, the result of 2 hot, drought years. We hope to eventually allow the indigenous yeasts to ferment our wines, but my friends at the oldest organic winery in the Marche waited 30 years before they attempted a "natural yeast" fermentation.</div>
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2. All "manipulations in the winery are kept to a bare minimum. We have, for wine stability purposes, added small amounts of the grapes' natural acid, tartaric, to the fermenting wines the last 2 years because of high pH levels due to the hot growing seasons. While there are over 40 chemicals allowed as additives to organic wines, you won't find any of those things in our wines with the exception of minimal levels of sulfites (which do not cause wine headaches) with levels far below the maximum allowed. We also use french oak in aging our wines, but I am not going to apologize for trying to make a serious wine with appropriate barrel aging. Several of our wines see no oak at all and are designed for pleasurable early drinking, although I suspect with our long maceration times with the reds, they will drink well for many years.</div>
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3. We bottle many of our wines by hand and without filtering or fining. Filtering is used for our early release wines and has been shown in scientific studies not to affect the taste of the wine (expert tasters, blind tasting, same wine tried twice with one example filtered and the other not). Filtering gives some security against yeast and bacterial contamination in the wines and prevents, for the most part, any unwanted 2nd fermentation in the bottle. Fining with bentonite has been done with our Pecorino to give protein stability to prevent crystal formation in the bottle which can be misunderstood by wine drinkers. Whether we will eventually bottle completely without minimal fining is up for debate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQnwShR_bezW_pjDe6QLUXF6fv-LZTqs1Rc4dFlcNEiuec3pbHMzgJKPHyqF1BCK3LnBNhgVQR0c4igMc3kNvEfMIMq5JfTUXEBw1DxuBOn-e2QJfsU6X-rRXquOwo5kMb1-W/s1600/IMG_5512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQnwShR_bezW_pjDe6QLUXF6fv-LZTqs1Rc4dFlcNEiuec3pbHMzgJKPHyqF1BCK3LnBNhgVQR0c4igMc3kNvEfMIMq5JfTUXEBw1DxuBOn-e2QJfsU6X-rRXquOwo5kMb1-W/s320/IMG_5512.JPG" width="320" /></a>The Cabs and the Petit Verdot are unfined and unfiltered as are our Syrah and Montpulciano wines from 2010.</div>
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4. Despite alcohol levels which scare some of our restaurant clients, we have not tried to lower these levels by adding water, a lesser, low alcohol wine, or by mechanical means. The levels you read on the bottle are the result of the growing year and the sugars yielded by the grapes.</div>
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5. Farming organically is more costly and more labor intensive, but we have decided to respect the land we own and our neighbor's as well. If you are going to talk about the spirit of "natural" wines, we certainly ascribe to that spirit.</div>
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Why are natural wines natural? Is it marketing hype, a new way to sell your wine or a true desire to make a wine without intervention. The fact is, it truly can be just about anything you want it to be, which is the problem. There is no agreed strict definition of "natural wines". Biodynamic wines in Europe have the same difficulty. How many winemakers pick based on the moon phase? None I have ever met, including a great winemaker in Burgundy who told me he talked to his wild boar about not damaging his plants. How many put cow manure in a bull's horn, bury it for a year and then throw the "magic material" therein over their vines? Not many. How many say they are biodynamic because they respect their soil and try to plant cover crops, maybe use some non chemical methods of fungus and insect control etc.? Most everyone who claims to be biodynamic fit in this latter category. </div>
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Here is wikipedia's definition of "natural wine": http://en.wikipedia.org/wiki/Natural_wine and here is the link for biodynamic: http://en.wikipedia.org/wiki/Biodynamic_wine</div>
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Knowing how much respect we show for our land, responsible, sustainable farming, and minimal intervention in the winery, we qualify for both the natural and biodynamic monikers. Are we going to use them? Probably not. As I tell people honestly, "we farm organically and practice minimal intervention in the winery and when we use anything at all, it is specifically to yield stability of the wine in bottle". So, indeed we fit the bill for being natural and are as biodynamic as most of those who call themselves so ( we do use barrel aging by Docg rules, some of our wines MUST spend 2 years in oak). So, if you see us at organic or "natural" wine fairs, I will be straight with you, having nothing to hide. I hope you love our wines and when you drink it, I want it to be unspoiled and wonderful, expressing the underlying fruit, hints of the year it was harvested and the care we have put into each of our varieties. How are you to know which wineries are using these titles for marketing and which are as true as possible to the principles? Go out and meet the owners and winemakers and with a bit of trust and a bit of skepticism, ask them about those things which are important to you. We are here to share our wines and our philosophy with all our guests and we have nothing to hide and lots to be proud of. You can find us in the vineyard!</div>
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Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com1tag:blogger.com,1999:blog-21998674.post-79381056460367186002012-12-31T12:43:00.002+01:002012-12-31T12:43:41.202+01:00Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-84313712775392812182012-12-31T12:39:00.000+01:002012-12-31T12:50:34.995+01:002012 Musings31/12/2012<br />
Musings on the last day of 2012. The year in pictures at PS Winery and Nascondiglio di Bacco. The year started out promisingly with nice January weather and a normal amount of winter moisture to make up for the drought of 2011.<br />
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One of January's first days with a look at the dormant vineyard, the B&B center left and the winery to the right. The calm before the storm.</div>
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Dawn and the typical January fog in the valleys</div>
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The first big February snow which isolated me at Nascondiglio di Bacco for a week. There was one day when the roads were clear enough to get out and shop before the next big snow dump.</div>
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The Cabernet Franc grapevines with the Frantoio olive trees in the distance under their blanket.</div>
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Petit Verdot with a pile of snow on top.</div>
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Bacco making his own trail after the second big snow.</div>
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You can find this photo on radioParadise.com as well</div>
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Marche tasting group to make the blend for Confusion, our bordeaux blend and current top wine. 36% Merlot, 27% Cab. Sauvignon, 18% Cab. Franc and 18% Petit Verdot.</div>
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Return of spring and the fruit trees are blooming.</div>
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April 7, the buds are bursting and the vines' year of labor begins</div>
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We had multiple double rainbows (I know, they are all double) in April; this one ends in the vineyard, but the gold came later in the Pecorino wine.</div>
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May saw our first setback; above good growth in the Pecorino and below a flash freeze wiped out about 40% of the Pecorino buds which lowered our eventually yield commensurately.</div>
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Each bud has 2 backups, but they rarely yield fruit.</div>
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Our first concert of the season at PS Winery with Ed and Jon playing for 30+ people on a beautiful summer night.</div>
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Bottling 5 wines in one day: our 2011 Pecorino and 2010 barrel aged Pecorino, 2010 Merlot and Confusion and 2011 Thalia</div>
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View from the pool which was quite popular this year as we had 2 periods of very hot weather with no rain; one between mid June and the last weekend of July and then another until early September. The vines suffered through the first drought and the torrential rains which arrived in late July saved the year, but caused extensive erosion in the Pecorino vineyard. The second drought and the heat of August led to a harvest of both the Pecorino and Merlot 3 weeks earlier than usual. Despite that, the alcohol levels were still quite high in those 2 varieties.</div>
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A group tasting with friends from the Veneto on our patio.</div>
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The bottling earlier provided this boxed set. Our 3 single variety wines: Cab. Sauvignon, Petit Verdot and Cabernet Franc were bottled and labeled by hand, unfiltered.</div>
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Late summer view of the vineyard and Nascondiglio di Bacco</div>
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KC goes up against Abruzzo in a BBQ contest. We held our own!</div>
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Bacco in the plateau of Castelluccio in full bloom</div>
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Our friends the Cooks bought the first boxed set of each varietal wine and the blend Confusion. Thanks again!</div>
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Pecorino grapes just before picking. See how sparse they are after the heat of 2012.</div>
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Canning the quince jam and jelly</div>
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Hand bottling of the Syrah and Montepulciano wines which had spent 2 years in new french oak barrels of 220 and 500 liters. These two wines are really stellar!</div>
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Merlot grapes before picking</div>
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Cabernet Sauvignon coming in to the de-stemmer. After the Merlot and Pecorino harvests we got some much needed rain and were able to harvest the rest of the varieties at normal times and the ripeness was perfect for all but the Montepulciano which had to be picked a week early after the arrival of some gray bortrytis and 4 days of forecasted rain forced a slightly early harvest.</div>
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Picking the Petit Verdot</div>
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Locking in the color of the Syrah wine with an open pump-over</div>
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Grand tasting with music of all the mono variety bordeaux vines and Confusion with friends.</div>
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Another Irish concert with Jon and Ed and 2 female singers from the Emerald Isle. 50+ people!</div>
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Fall arriving in the Marche</div>
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Time for some hikes with Bacco in the Sibillini mountains; above Mt. Vettore and Cima del Lago</div>
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My hiking companion with views toward Umbria</div>
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Changing colors in the vineyard whose work is done.</div>
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Our wines presented with excellent cured meats from Umbria at Vinosofia, Spello, Umbria; thanks Brenda!</div>
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As the seasons change and winter returns, the fog rolls back in.</div>
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Our first snow covering the artichoke plants in the foreground. After the harvests, we got ample moisture to refill our clay soil "reservoir". I am hoping seriously that 2013 is a bit more normal, like 2010 with rainfall at appropriate intervals during the growing season and lower temperatures.</div>
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Colors are changing in the vineyard as Autumn continues.</div>
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A view of the first snow as it appeared in the Sibillini mountains with Mt. Vettore the most prominent on the left.</div>
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The beautiful calanchi (erosive features) of Le Marche from the top and tip of Mt. Ascensione</div>
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Mt. Vettore blanketed in white</div>
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Last dawn of the year 12/31/2012 with the waning moon in the west.</div>
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Looking east at the year's last sunrise</div>
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A view to the south through the windows of the winery's tasting room showing the reflection of sunrise, the last day of an incredibly difficult year for grape growing. We had lots of satisfaction from the wines of the past years and think we have something really special here. Hopefully 2013 will see our wines arriving in the states and other european markets, some critical notice and a good growing season. Next up for us are the transfer of the 2012 wines into specially made french tonneau of 350 liters with a slow toasting technique and bottling of our first Offida Rosso, the 2010 with 75% Montepulciano and 25% Cabernet Sauvignon. Thanks to all for your support this year and I hope 2013 is successful for you and as a society we all help start a paradigm shift back to courtesy, kindness, good manners and happiness. (Sounds like my New Years' resolutions)</div>
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Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-39843477956741253362012-11-20T19:04:00.002+01:002012-11-20T19:04:29.270+01:00Another beautiful drive, this time in Abruzzo's National Parks 20 November<br />
Happy Thanksgiving to everyone! Here are some photos from a drive I made last Sunday from Montorio, home to a wonderful Salumi producer called appropriately Salumeria del Parco, to Amatrice which is, of course the home of the famous italian dish spaghetti amatriciana. In between, I drove through the National park named the Mountains of the Lake, through picturesque canyons with beautiful fall foliage, waterfalls, lovely towns...you know, the usual.<br />
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The cured meats table with lonzino, prosciutto, wonderful salamis and native variety apples at Salumeria del Parco</div>
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The smoking room with smoke </div>
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Our little gourmet group with our leader Alessandro helping himself to the salami.</div>
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Special thanks to Alessandro for bringing our breakfast wines, Cloudy Bay S.B. and Pineau Charentes, which I had never heard of, but is a wonderfully balanced sweet wine from France.</div>
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The entrance to the salami mecca of Montorio.</div>
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Salamis hanging from the ceiling, Salvatore uses white pepper in his signature salami which gives a great though mild kick to the meat.</div>
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from Montorio to Ortolano</div>
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last shades of yellow and red for the fall season</div>
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Take a hidden right turn at Ortolano, watch out for the cows in the road and arrive at the Lago di Campotosto</div>
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Love this one, no doctoring performed by iPhoto</div>
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looking north and...</div>
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looking south from the northern tip of the lake near Campotosto</div>
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The obligatory picture of cattle </div>
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The last of the fall colors</div>
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And finally back in Arquata del Tronto home of Pecorino grapes</div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-58205360485588830302012-11-12T09:07:00.001+01:002012-11-12T09:07:56.410+01:00Giro di Mt Ascensione (a trip to and atop and around)11 Novembre<br />
Happy Veteran's Day! This crusty old vet decided to take a road trip with Bacco to a nearby peak above Ascoli Piceno, as I had never been up there and autumn colors were beckoning. <br />
http://www.monteascensione.comunerotella.net/sentier1.html was my guide to this little hike of 20 minutes each way, but it was very rewarding for the great views!<br />
Seriously, the hardest part was choosing the photos out of 115 to put on the blog, they were all wonderful, thanks to digital technology and God's paintbrush.<br />
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Bacco starting up the trail which was chock full of little chestnuts</div>
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View from the top of Mt. Ascensione looking west towards the Sibillinis. I have seen Ascensione from the Sibillinis many times, but this was my first the other direction.</div>
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Bacco admiring the Autumn colors</div>
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Beautiful views in every direction, another look west at Mt. Vettore</div>
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a little bit more NW</div>
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Hills covered in red</div>
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Now looking south towards the special erosive formations we have in the Marche called cilanchi.</div>
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The sun and clouds and trees combined to make the morning special</div>
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The towers atop Ascensione keep our cell phones working (somewhat)</div>
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Looking southwest towards Abruzzo</div>
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double click on these if you want to see them larger</div>
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A cross is found on the top of all the local mountains</div>
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Looking back towards Castignano in the left foreground and Offida upper right</div>
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I drove back home on the western slope of the mountain and this is a view southward.</div>
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The profile of Ascensione from the west</div>
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And this is one taken from Castorano, almost home</div>
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One last look at the dream-like landscape from the mountain top</div>
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<span id="goog_1677810213"></span><span id="goog_1677810214"></span><br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-45095525024559291142012-10-31T16:41:00.001+01:002012-10-31T16:41:31.827+01:00Great drives in Italy and great wines from Burgundy31 Ottobre<br />
Last week, prior to bottling our 2 newest children, Syrah and Montepulciano, I took off to parts north to see some beautiful Fall colors and taste one of my favorite wine types in the world-Pinot Noir from Burgundy.<br />
My friend from KC, Bill and I drove first to Lake Como to stay with the lovely Alessandra at her vacation rentals: holidaysingittana.it above<br />
Varenna on the eastern shore of the lake. We stayed a couple of days and explored the wines of Arpepe, near Sondrio who have a really tough job growing Nebbiolo on steeply terraced slopes where no tractor can arrive. Everything is done by hand, at least I have my tractor to spray, mow and till. <br />
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Bill and Ale at Arpepe</div>
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Ale and the 5th generation co-owner Isabella</div>
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Not for those with vertigo, this style of grape growing</div>
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The lightly colored Nebbiolo must, just a few days after harvest</div>
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Ok, get out your Italy map and follow along: this shows the ferry crossing from Varenna to Menaggio</div>
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Next head to Locarno where you will take the incredibly narrow, scenic highway to Domodossola. This feat of engineering was placed well up the hillside to give you and your passengers a precipitous drop if you happen to stray from the mostly asphalted road surface. Bill thought it was perhaps the steepest drop from a road he had ever seen. Half way along you run into Camedo where unfortunate folks such as ourselves will be forced to the bar by the train station for a coffee whilst we waited for the narrow road through town to be asphalted. One hour delay, but below is the view back east-not bad! Also, if you forgot to fill up your tank before leaving in the morning, Camedo is your first chance along this road to do so.</div>
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Seemingly out of place, this church in Re rises well above the town where it has been welcoming pilgrims ever since a miracle occurred some centuries ago. The old chapel has been expanded to include this newer massive structure.</div>
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Domodossola finally comes and goes and you start one of the most scenic, curvy roads in the world which takes you above Domodossola to the Simplon pass and into Switzerland. In wintertime, you can put your car on a train which takes you through a tunnel to the other side. </div>
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The full color change in the trees was a highlight. The part through Switzerland until the lake is pretty with all the terraced vinyards evident on the hillsides to the north, but we were in a hurry for an important wine tasting in Burgundy, so didn't dawdle.</div>
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After our delays, we arrived at Marchand Tawse winery in the midst of Nuits St. George. Its masterful winemaker Pascal makes small quanitities of beautiful organic Pinot Noir wines from plain Borgogne up to Grand Crus. We were treated as VIP's thanks to Ale's ties with Pascal and Thomas took us into the cellar for probably the most memorable barrel tasting I have ever experienced. I couldn't find any weaknesses in the entire gamut of their wines although the Grand Crus were obviously the top of the tasting. I felt guilty tasting a wine with only 1 barrel of production for the year, but understand it well enough as that was our availability for our Petit Verdot, Cab. Franc and Cab. Sauvignon from 2010.</div>
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Modeling in the cellar</div>
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Bill and Thomas and Ale's hand</div>
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I am happy!</div>
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Cantina Maume is the next stop, a bit more rustic, but interesting nonetheless with the son of the original owner now partnering with Pascal to make even better wines, I am sure.</div>
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An old version of Francesca, the pump we use in our winery</div>
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Bill knows this winery well and says the wines are known as "beasts", taking many years to reach their ideal "drinkability"</div>
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This is not the best example, but pretty nonetheless, leafroll virus is ubiquitous throughout the burgundy vines and the winemakers just shrug it off, saying some years it presents itself more forcefully and others not. In California, this vineyard would be dead in a matter of years. Either our version is less lethal or the climate moderates its effects. I had 50 plants of C.F. affected last year and it is hardly noticeable this year and instead there are several Syrah vines seemingly affected.</div>
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Final stop at the passionate winemaker Pierre at Domaine de Villaine, a mythical wine and since Bill was on his search for this holy grail, we gave it a shot. The old equipment above is no longer used but is, as we say in Italy, simpatico</div>
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No red wine left Bill, just Aligote and Chardonnay. This is a real biodynamic wine. The winemaker has a deal with the wild boars to leave his vines alone and if they do happen to enter and eat some grapes, he knows it is time to pick. Lots of other stories from him, but kudos to someone who practices what he preaches...and sells all his wine!</div>
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Another winery with a Willi's poster!</div>
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The search culminated with a "find" of the last available 2010 red hidden away in a dusty nook and Bill sniffed it out. He found another in Beaune in a wine store, but 6 other wine stores had none. Way to go Bill!</div>
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If you head to Burgundy, be sure to eat lunch at Restaurant Simon, see my tripadvisor review and explore up and down the valley, all the areas have their own charms and the wines change dramatically as well. </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-2874384345101694562012-10-19T12:10:00.001+02:002012-10-19T12:12:42.476+02:00Dogana loop hike in the Sibillini mountains19 Ottobre<br />
I am just finishing up the olive harvest and now have time to post on the hike Bacco and I did last weekend. The 15.5 km/9.6 mile Dogana loop hike starts at the Forca di Presta under Mt. Vettore and very near a rifugio or refuge where you can get a meal or stay the night during summer season. The hike is a bear only because of its distance, but I will help you avoid that problem, if you want to cut it a bit shorter.<br />
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A look back from the road which leads up to the Belvedere below. Her you see Mt. Vettore on the right and Cima del Lago and Redentore on the left</div>
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From the Belvedere above which labels all the mountains in the distance for you, we headed straight across the road and up the slopes of Mt. Macchialta. From its flanks you get great views of the plateau of Castelluccio below (famous for lentils, flowers in late June and its beauty year-round), and also the regions of the Marche, Umbria, Lazio and Abruzzo-like the 4 corners region.</div>
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As always, Bacco arrives first at the summit, this one Mt. Macchialta</div>
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Below is the view back towards the east and Abruzzo</div>
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The above picture is important as you can see the short route to return to your starting point in the mid right portion of the photo. If you are using Gillian Price's guide book "Italy's Sibillini National Park-Walking and Trekking Guide" you will see on the map an inverted "v" in the trail which skirts Colle del Lupo, located below Mt. Macchialta. When you get to the apex of that "v" if you turn right at the T crossing instead of left which takes you into the beech forest below, you will arrive at the trail to take you back on the other side of the crest you walked under to arrive here and avoid the majority of the distance this hike requires.</div>
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But, if you take the shortcut, you will miss the horses, the bitty ski slope and refuge at Colle le Cese (where you may also enjoy a lunch) and the fonte del Vescovo, the silo and house of Amati, etc. Are those worth the tired legs of 5km of walking in the flat? Only you can decide, with help from the photos below.</div>
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Bacco showing the fountain, with the silo in the distance. (below)</div>
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The little lake above and the house I have often seen from the road into Castelluccio, called Casotto Amati with the mountains of Cima del Lago and Redentore above</div>
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Finally, from the hills around the plateau of Castelluccio, you may often notice hang gliders or parasailers, I guess they are more correctly called, beautiful cloud formations and the occasional traffic jam as you see in the last pic.</div>
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I am glad I did this hike once, but if I was doing it again, I would take off from the refuge at Forca di Presta and climb up on the ridge to the west and head off towards the most southern peak in this little chain, Mt. Macchialta. This would save you a km, maybe by not following the curves of the road, but you would miss the Belvedere. The views down to Castelluccio would be better however. I would also take the shortcut back as the 5.6 km (my estimate was about 3.5 miles) slog through the plain called Dogana is looong. In the summer you need to bring at least 2, if not 3 liters of water. I know you could fill your canteen at the fountain, but I am superstitious (I am sure it is potable, but my mom got Giardia once in Colorado and it makes me cautious-the italians drink freely from these fountains without any bad effects, I must admit). The views from the Dogana, you can get from many other angles and without the extra work. </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com1tag:blogger.com,1999:blog-21998674.post-80186049588579531132012-10-02T11:05:00.001+02:002012-10-02T11:05:12.003+02:00The vineyard is closed, 2012 in review2 October, 2012<br />
The last harvest is in, the last wine has completed fermenting and we have only to press the Petit Verdot, Syrah, Cab. Sauv. and Montepulciano to finish our work in the winery. I need to write down the story of '12 before I forget it as it is not a memory to be saved or savored.<br />
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February a meter of snow fell on PS Winery in 2 passes, each of which blocked my exit for a week. It turns out to have been a blessing as we needed the water for the coming summer. Our clay soil soaked it up after a dry 2011.<br />
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Springtime was pretty normal with budding at the normal time and abundant rainfall. Unfortunately, just after Easter, we experienced a flash frost in the Pecorino vineyard and lost about 40% of these beautiful buds which cut our production by a similar amount. </div>
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Above, the frost damage</div>
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Weather was beautiful in May and June, with just a touch of downy mildew arriving in those months, but not enough to impact yield. The last rain we received was June 27th.</div>
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From the 27th on, a series of anti-cyclones started arriving from Africa with temperatures in the 90's and low 100's every day for just under 5 weeks. All the vines suffered, although the grapes hung in there and were not adversely affected except for a bit of dehydration. This was finally relieved the last weekend of July when we experienced 2 days of diluvial rain, which caused some fairly serious erosion in the Pecorino vineyard, but saved the day for the vines which were about to experience another series of those anti-cyclones for the next 4 weeks. </div>
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View of the B and B and the vineyard below.</div>
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The Merlot and Pecorino and Incrocio Bruni 54, our early maturing grapes were harvested the last week of harvest, nearly 3 weeks before normal. One of the reasons we harvested so soon was to avoid having wines with alcohol levels near 16% as happened in the hot, dry year of 2011. Also the rising pH and lowering of the total acidity of the grapes affected our decision. The tannins in the Merlot were not green and the juice seemed balanced, so while I would have preferred to wait for the Merlot harvest, it just wasn't possible. All the grapes from these 3 varieties were in perfect condition. The Pecorino with its low yield was harvested with the other white and a field blend was made with about 85-90% Pecorino and the rest, the Bruni 54. This was left 7 hours on the skins before pressing and right now is a wonderfully aromatic wine. The Merlot underwent our usual long maceration, had a fermentation which lasted about a week and is now pressed (as is the Cab. Franc). After these 2 harvests, we finally got some normal/heavy rains and were able to postpone a bit the harvest of the subsequent reds. Starting with the Cab. Franc, we moved on to the Cabernet Sauvignon, Syrah and then finished the season the last week of September with a 9/24 harvest of the Petit Verdot and the Montepulciano on Thursday and Friday of that week. The only grapes with any problems were the Syrah with about 3% Bortrytis infestation and the Montepulciano with less than 1% Bortrytis. Seriously affected clusters have been culled and are now fertilizing their respective plants. Having seen how fast the mold can spread after its arrival and with rain in the forecast for multiple days the following week, we decided to harvest the final grapes, the Montepulciano, a bit early. 90% of the grapes or perhaps a bit more were fully mature, but there were a few stragglers which could have used another week on the vine, but we were forced to decide to move the harvest up to counter the Bortrytis risk.</div>
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Due to low nitrogen levels in the grapes, we had 2 blocked fermentations, the Syrah and the 2nd day's Montepulciano harvest. Both were recognized within 6 hours and quickly re-started with re-inoculation of the must and they then completed their fermentation rapidly. All reds are currently undergoing extended maceration with plans to press the Cab. Sauv. and Syrah this Thursday. Yields were quite nice for all but the Pecorino with 2.5X our previous yields for the P.V. and C.F., a slightly higher yield for the Cab. Sauvignon and Montepulciano and about the same yield as previous years for the Syrah and Merlot. Finally, those poor Petit Verdot and Cab. Franc plants are maturing!</div>
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Harvesting in 20Kg containers allows the grapes to arrive at the de-stemmer (below) intact and in great shape</div>
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Pumpovers begin shortly after fermentation starts to bind color compounds, feed the yeast and avoid any bad aromas which might try to slip in</div>
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Above photos: harvesting, de-stemming and crushing and pumpovers fill up my work schedule this time of year. </div>
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As to quality of the grapes, the dry hot year allowed me to use 2 fewer treatments with our copper and sulfur ( the only things we can use in organic farming), with almost all grapes coming in perfectly healthy. I love the aromas in the Pecorino/Bruni blend and can't wait to try it when it is ready. The Merlot and the other reds are tannic monsters right now, but all are clean (no defects), deeply colored and powerful. Whether wines from these hot years like 2011 and 2012 will have the same life span and complexity as 2010 remains to be seen. What could have been a disastrous drought year has turned out well, so we are pretty content and excited to see how these wines develop. The best part for me was getting 2000 liters of both the Cab. Franc and Petit Verdot, which means there will be some for ME this year! Stay tuned and come visit PS Winery when you are in the southern Marche. </div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com2tag:blogger.com,1999:blog-21998674.post-72314110889491742722012-09-18T15:49:00.000+02:002012-09-18T15:49:14.535+02:00Cabernet Sauvignon harvested, next up-Syrah18 Sept, 2012<br />
When diluvial rains struck the Marche late last week, I escaped to sunnier Tuscany with Alessandra and the 2 dogs. First, though, we got the Cabernet Sauvignon harvested, which to date has been the most balanced grape in this unbalanced year we have had. The rains have permitted a bit of bortrytis to get established in the Syrah, so unfortunately, we will be forced to harvest it a bit earlier than I would like as more rains arrive tomorrow night. Hopefully the tractor won't get stuck tomorrow on the hill as it is still a bit slippery. If all goes well, we can pick the Petit Verdot at a proper ripeness next week as those grapes are looking fine.<br />
Here are some harvest photos from last Wednesday, a whole hectare in one day, quite enough for us!<br />
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The trailer loaded up with the plastic containers which hold about 20kg of grapes each and stack perfectly so as not to harm the grapes in the cassette underneath.</div>
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1st load in the de-stemmer/crusher</div>
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All the C.S. grapes were beautiful this year.</div>
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Alessio showing off with 40kg at a time from the trailer to the platform where I stand to load the grapes into the de-stemming machine.</div>
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Time for a breath.</div>
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The de-stemmer can only go so fast, unfortunately, and we are faster.</div>
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A bit sparse, this bunch, but all good, no maladies.</div>
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The C.S. with the tractor heading into the row with the trailer behind. We pick each row and pass the containers from the lateral rows to the center where they are then loaded onto the trailer 3 high, 4 wide and 6 long. </div>
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Bacco and Pippo supervising the action.</div>
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Another load</div>
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Bacco was very little help</div>
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The tasting room above where in a couple of years, you can try this year's wines, relaxing and enjoying the beautiful views we have of the southern Marche.</div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-81561070516660313992012-08-29T17:06:00.000+02:002012-08-29T17:06:07.840+02:00The Monte Bove circuit-Do not disturb the mating unicorns29 agosto,2012<br />
Bacco and I conquered another 2 or 3 peaks over 2,000 meters today, depending on who's reading...more about that later.<br />
After an hour and a half drive, we arrived at the little town of Frontignano and the Hotel Felycita where we debarked and I had a coffee prior to hitting the trail. 1st stop the Croce di Monte Bove, which as far as I can gather is the largest cross in these here parts sitting atop a mountain.<br />
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This is a view you should not see as I did not follow the instruction in Gillian Price's book "Italy's Sibillini National Park". It is more of a straight up self-made path. Below you see the trails meeting below and the correct path to take is to the right of the dry spring followed very shortly by a left and then you will be ok. If you follow the books instructions to go left of the spring, go straight up after until you reach the trail in the grass: stay out of the trees.</div>
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Bacco has arrived with a nice view to the NW</div>
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There can be no doubt that This is a Christian mountain! 1905 meters above sea level.</div>
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A look to what may or may not be our next goal: Mt. Bove north. There are a number of signs which basically prohibit its climbing in order to leave the mating unicorns in peace. There is a 25 euro fine if they catch you and a hanging for those who take dogs with them-on or off a leash, so, of course we politely skirted around it.</div>
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If, perchance these photos were taken atop Mt. Bove North, the view would be to the north at 2112 meters and below Bacco is searching for shade or water.</div>
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Views of the last mountain hike we made with Pizzo Berro in the foreground and Priora in the background.</div>
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just liked these formations</div>
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From the saddle between Mt. Bove North and South looking to the latter</div>
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This wonderful ski lift which would have dumped skiers right next to a great bowl was built at great expense and never used as no one bothered to take into account the howling winds which made transit too dangerous. Mt. Bove South is just past it to the right.</div>
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Atop Mt. Bove South 2169 meters and already we are planning our escape as we sense rush hour arriving. It turns out there is a ski lift which brings the tired masses up to just below this peak and their destination is Mt. Bove Sud!</div>
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From Mt. Bove South you get a great view down the first part of the famous Gole dell'Infernaccio</div>
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By chance, I looked in the book and saw this little bump, Mt Bicco is also above 2,000 meters, see below, so we hightailed it over there as well, once again alone.</div>
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Bacco looking at the cairn and thinking: "I don't think I have marked each of these peaks today" Dad forgot to mark a couple on his GPS, as well.</div>
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Looking back at the unused ski lift terminal with the extreme skiing to the right and just out of sight to the left a great bowl for intermediates.</div>
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Arriving at the ski lift terminus which was belching out the tourists, we find Jesus in the picnic area blessing Umbria to the west. It looks like Cristo Redentor in Rio, right, but is actually only about life size. From here, it is a bit of a hellish descent to the hotel Felycita with burning leg muscles not helping much. </div>
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This is a big hike if you do all 3 peaks over 2,000 meters plus the cross at 1905 m. We arrived at the cross 1 hours and 20 minutes from the start, another theoretic 35 minutes if we had arrived atop Mt. Bove north, then 45 minutes more for the north peak, 20 more for Mt. Bicco and the descent finished at 4 hours and 5 minutes from the start time. Lunch was perfectly acceptable at the hotel and Bacco was rewarded with a steak bone.</div>
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<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-48540773529664699592012-08-14T13:44:00.002+02:002012-08-14T13:49:20.058+02:00Rotella's magnificent Porco Festival!14 Agosto The Porco festival is not only a must attend so you can buy the t-shirt, but also involves the entire little town of Rotella and is quite well done. I think it is probably the best food festival of the year for the province, to be honest. Every year seems to be a little better as well and the event is only held for 3 nights which is fair to the restaurants, unlike the "sagre" at Offida which compete with the local restaurants for 10 nights! The sagra is set up so that you can see the whole town if you try out an appetizer, 1st course, 2nd course and beer or wine. There is a main stage for the headliner, but each plaza has music at some time during the night. I wish Offida would learn from these guys and get the whole community involved in a similar festival. Here is a photo of the entrance which is a bit like "abandon hope, all ye who enter here".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYcYTxhwSaYNPW8Tlj5DCzTxfBsp_1oFCl6PAeGnCovMci2In84d0TGxKgKerRV1rqUbtPyGAQqBpFD7rXci1O-kC9sIgl69d9DXfWIIzbp01f2OPi318fM46j6ZUzbcR_BlIjA/s1600/IMG_5120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYcYTxhwSaYNPW8Tlj5DCzTxfBsp_1oFCl6PAeGnCovMci2In84d0TGxKgKerRV1rqUbtPyGAQqBpFD7rXci1O-kC9sIgl69d9DXfWIIzbp01f2OPi318fM46j6ZUzbcR_BlIjA/s320/IMG_5120.jpg" width="213" /></a></div>
The obligatory pig ear head ornament can be seen below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMJ-FSkrppfqQ-YJIuuzkJlxaOJKBx5SVeMzPucFstavaUb5TO9xNcDlPssRvccB8cL4zQSMVkTaUs51gGBssAXI0cGKE_cT4ZQ9aB-LMWsXAsauCudlBFj5-pFO4eTri0NkrQA/s1600/IMG_5109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMJ-FSkrppfqQ-YJIuuzkJlxaOJKBx5SVeMzPucFstavaUb5TO9xNcDlPssRvccB8cL4zQSMVkTaUs51gGBssAXI0cGKE_cT4ZQ9aB-LMWsXAsauCudlBFj5-pFO4eTri0NkrQA/s320/IMG_5109.JPG" width="271" /></a></div>
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A suckling on the barbie.</div>
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Andy Warhol designed these for the city just before his death, hehe</div>
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PORCO FESTIVAL!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZzHCU3xerdcm93FJ-4d2QO1EOAUCffvfVlYrd4u9StPCq2ujNmcPRtT0yxAKEx27kE-9-NNLq17okeq67G0IWoXNNBDe78YRY-jwex4zfnwjF69_POBTEV2Eg1sFt7knuhlv9g/s1600/IMG_5113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZzHCU3xerdcm93FJ-4d2QO1EOAUCffvfVlYrd4u9StPCq2ujNmcPRtT0yxAKEx27kE-9-NNLq17okeq67G0IWoXNNBDe78YRY-jwex4zfnwjF69_POBTEV2Eg1sFt7knuhlv9g/s320/IMG_5113.jpg" width="249" /></a></div>
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Sangria and pork sandwiches: a bit out of context, but a good match nonetheless.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsxrYVK-0pz-LBMNW-LmARdewyZ-SQtoDJFEf3KVYVvgydNgA4l7z9W5AIaImFYDPgQegaTDwV43fT2OHAO8Bxs5_6y4PQYMBeXoXubhFhndZVAZ5vp_NRBxNw_kWtk23oIl-yw/s1600/IMG_5114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsxrYVK-0pz-LBMNW-LmARdewyZ-SQtoDJFEf3KVYVvgydNgA4l7z9W5AIaImFYDPgQegaTDwV43fT2OHAO8Bxs5_6y4PQYMBeXoXubhFhndZVAZ5vp_NRBxNw_kWtk23oIl-yw/s320/IMG_5114.JPG" width="320" /></a></div>
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MMMMMM pork loin and potatoes with saffron</div>
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Beer on tap</div>
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This way to all night dancing in the grass</div>
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Whaz ur order ahready!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgmf-V1O7oMz95wSuks6ygoHQFKoCo-kdsQRfMUW5siMKSv_igWpQblbfARiTxKXGHBB7Yv-gmATHCEocFdkKynfQDN5GJd1A_i-ewFWwZ7P34LGo3UcjGoyRmKhvX6E-JwmiTQ/s1600/IMG_5118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgmf-V1O7oMz95wSuks6ygoHQFKoCo-kdsQRfMUW5siMKSv_igWpQblbfARiTxKXGHBB7Yv-gmATHCEocFdkKynfQDN5GJd1A_i-ewFWwZ7P34LGo3UcjGoyRmKhvX6E-JwmiTQ/s320/IMG_5118.jpg" width="213" /></a></div>
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Worst corn on the cob in the world can be found in Italy, usually what we would call feed corn.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgAx8CcCcYEk2rz37csr_1Sv6bgOum6OjZddI76SO1tDgH6oRDTB_yHQgWOrWyPZ8Kaq819wiJDQ-oQadv-IDxM552lt1XxZS8fODHIZoFdIDEDy5O_rWK1mML_1t_L-fxdMSsw/s1600/IMG_5119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgAx8CcCcYEk2rz37csr_1Sv6bgOum6OjZddI76SO1tDgH6oRDTB_yHQgWOrWyPZ8Kaq819wiJDQ-oQadv-IDxM552lt1XxZS8fODHIZoFdIDEDy5O_rWK1mML_1t_L-fxdMSsw/s320/IMG_5119.jpg" width="213" /></a></div>
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The Mayans were here.</div>
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Also MGM?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5y1b3emty4FonrTRva3EhDjjKcTAyeVdYqavLe-PwNeJ6gtkujwFREg9Ra39Go7C2gbg6otqVyRRW6M6afGkzMODEAJwg0kdtunlkHPRx8sudbtpPBxjiEZ81DaQcSsMU6nHIdQ/s1600/IMG_5127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5y1b3emty4FonrTRva3EhDjjKcTAyeVdYqavLe-PwNeJ6gtkujwFREg9Ra39Go7C2gbg6otqVyRRW6M6afGkzMODEAJwg0kdtunlkHPRx8sudbtpPBxjiEZ81DaQcSsMU6nHIdQ/s320/IMG_5127.JPG" width="320" /></a></div>
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They fill the town up with happy tourists, I didn't see anyone with a sour face.</div>
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Groups of musicians play throughout the city.</div>
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This girl was channeling Amy, even down to the gaunt look.</div>
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Each little plaza has its own specialty, this is for first courses.</div>
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One of the city towers.</div>
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I hope you all can attend next year!</div>
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<span id="goog_1501083038"></span><span id="goog_1501083039"></span><br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com0tag:blogger.com,1999:blog-21998674.post-46395061468949152022012-07-30T17:57:00.002+02:002012-07-30T17:58:54.488+02:003 summits/one day with Bacco in the Sibillini mountains30 Luglio, 2012<br />
My reward for working for 9 hours on Sunday was to have the day off on Monday to take Bacco to the Sibillini mountains. A part of our 5 years together is the tradition to climb a summit for each of our birthdays; Bacco was lamenting the other day his mountain just didn't hack it (Mt. Amandola), so we hiked up 3 different peaks today, so he could claim one higher for his birthday. I had been wanting to climb Mt. Priora all summer and it was my bd climb. After hearing horror stories about how the Priora hike took 10 hours from Gola dell'Infernaccio, I consulted my handy book "Italy's Sibillini National Park-walking and trekking guide" by Gillian Price and found a shortcut. The road requires a higher profile vehicle and not a z4, but is possible if you drive slowly. We started at the Forcella del Fargno mountain pass with its eponymous refuge (more later), arriving at 9 AM with a wind just calm enough to not send us flying off the mountain. I lost an important cap in the first minute outside the car and it tumbled down a cliff. A trail worker suggested we go around the back side of the Mt. Pizzo Tre Vescovi to avoid the tempest and since we arrived close to that summit, we hiked on up where Bacco marked this as his birthday summit in his usual way.<br />
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Mt. Pizzo Tre Vescovi</div>
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Leaving the Pizzo, we can see Mt. Priora 2332 meters to the left and Pizzo Berro 2259 meters on the right, both of which we are going to conquer or die, hehe.</div>
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Looking across the saddle from the trail on the flank of Pizzo Berro to the top of Priora</div>
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Here you get an idea of the steepness of the final part with the visible cross marking the summit.</div>
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The big wind returned on top and after a light lunch to replenish our reserves, we hightailed it back west to Pizzo Berro. Luckily I had my windbreaker, but my hands got a bit cold, strange after our multiple days in the 90's.</div>
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Notwithstanding Bacco's mark, I decided to leave something a bit more permanent to record our success.</div>
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Here we are together, having finally seen our first people of the day on top of Pizzo Berro.</div>
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Kids are always trying to spook their parents by walking right up to the edge of the cliff. My son did the same in Bryce National Park.</div>
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A look at Mt. Bove North which will be a part of our next big excursion including the 3 mountains of the Bove circuit, North, South and Mt. Bicco, but not today.</div>
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Arriving back at the refuge of Fargno where we smelled some good stuff coming from inside and the wonderful caretakers rehydrated Bacco and brought me a nice 1/4 L Sangiovese from Lucangeli near Jesi and a big plate of lentils and beans and bread to take care of my energy deficit.</div>
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They loved Bacco. The wonderful iron work is from the 1700's and not the epoch of art nouveau and used to be a decoration for a catholic church pulpit.</div>
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A look up at the Mt. Pizzo the Vescovi where we started</div>
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Views of the refuge which is in its 3 incarnation, now as a "bunker"; the first 2 iterations flew off the mountain in the winds (a bit like the story of the 3 pigs).</div>
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Look closely and you see the baby feeding; not sure what the cow behind has in mind.</div>
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Consigli: Advice: Wear lug sole boots and preferably real hiking boots as there are lots of opportunities to slip on scree or turn your ankle. There is some minor exposure, so this might not be good for those with a great fear of heights. The book says Pizzo Berro requires expertise, but not really, just caution and a bit of fearlessness. Hiking poles are helpful, if you like them and be sure to take 2-3 Liters of water for yourself and 2 for your dog. </div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com1tag:blogger.com,1999:blog-21998674.post-54241251115012811142012-07-17T09:09:00.001+02:002012-07-17T09:09:42.603+02:00Un Americano a Pianello: KC vs. Abruzzo BBQ17 luglio<br />
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A few months ago, I met Alessandro at a wine tasting to select the best Abruzzo wine to pair with mozzarella cheese. He is a fellow gourmand and kindly invited me to join his group "15 of the President" which met on the 15th day of various months for theme dinners. I was finally able to attend a dinner in Alba Adriatica with a theme of eggs, which was quite interesting and not knowing any better, I opened my mouth and offered to try my hand at KC bbq for the group and in concert with another winemaker from Abruzzo, Max, who really did all the work for the meal you are about to see, we programmed the event for July 15. Thus it was I was made co-capitano and starting planning my contribution. Since my fellow captain had already planned a full day of eating and learning, I decided to concentrate only on ribs and sorbet.</div>
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The day started with a demonstration of pecorino cheese making; here the cheese man is read to add the rennet.</div>
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The first of the newly coagulated milk served up in small portions with a consistency of custard and wonderfully light and fresh.</div>
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With a little more time in the heated water the cheese becomes thicker and is put into forms; the one nearest the cheese maker has had a bit of mint added because:</div>
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Max was busy at 11:50 in the morning making mojitos for everyone. I had 2 sips as that is just a bit too early for me to start drinking. This, I will add came after a Pecorino wine which we drank with the "custard" cheese.</div>
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Now the cheese is ready to serve fresh. It is cool to experience the change in consistency of the cheese as it dries and becomes more solid in the space of just an hour.</div>
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After the cheese was all coagulated, collected and placed in forms, our maestro cheese maker increased the temperature of the pot to near 90 degrees C. to make the ricotta. Fresh, warm ricotta of any type is one of those gastronomic experiences you must try!</div>
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Next lesson is bread making with "lieveto madre" started last fall by the bread maker with the fermented must of Pecorino grapes supplied by Max. (I was able to take home my own starter and yesterday made my first sourdough multigrain bread.) </div>
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This is our chef for the 5 types of arrosticini we tried. This is the Abruzzo part of the BBQ war. We tried industrial arrosticini, then hand-made from lamb meat, with and without chili peppers, then lamb liver with onions and with onions and chili peppers. He cooked them about 5 times longer than I usually do, but that seems the norm, so if you like your meat medium rare, ask for al sangue when you visit Italy.</div>
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This is one of the butchers who is bringing back the tradition of hand cut and skewered arrosticini. Arrosticini were invented to take advantage of the small amount of good meat that one might find with an old animal or one that was weak or injured. Now the lamb used is, for the most part imported from France, with only about 10% of the lamb meat sold here being from italian producers. The animals raised here are used for milk and cheese for the most part. </div>
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I am thinking "I can do this"!</div>
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Patrizia made a mistake and volunteered to make the skewers and for her hard work she was made "capitana" for next event in November.</div>
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Ready for cooking</div>
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The first time I have ever used a grill which raised and lowered so you could control the heat and flame was at this agriturismo called La Rustica in Pianella, Abruzzo. I am heating up the ribs which I had cooked previously in the oven for hours at low temperature after using rubs from Arthur Bryants and one of my own making. Since I was unfamiliar with the facilities I figured I better have these ready to go quickly to serve 35 people. My 20 lbs of ribs, which took about 15 minutes to heat up arrived at the plates at about 1630 when everyone was already completely wiped out. They revived, however and did a good job of wiping out my ribs and the Thalia wine we produce, which, being a mix of Montepulciano and Syrah, is perfect for BBQ.</div>
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The kerchief was a gift from the bread maker and is a part of the gift of his sourdough starter yeast. </div>
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I will leave it to the guests at the event to decide who "won" the bbq cook off, but I am secure in the knowledge that KC style ribs were presented well and did not disappoint them. After the ribs, as a "bookend" to the earlier aperitif, my frozen dessert arrived to cleanse their palates from all this heavy bbq: mojito sorbet.</div>
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The whole group ranging in age from 2 to 60 something.</div>
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Dessert wine from Max for the tort is visible in the ice bucket. A 6 hour lunch coming to a close, not for the faint of heart or stomach, that is for sure.</div>
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Sunset in the beautiful Marche as I near Nascondiglio di Bacco at 20:40, having left home at 9:30.</div>
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Homemade bbq rub as suggested by my brother but change the percentages to your taste preference.</div>
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equal portions of each of the following: brown sugar, salt, pepper, paprika (I use a bit less of the last 2). Rub abundantly on the meat you want to grill-not a great steak obviously hehe.</div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com1tag:blogger.com,1999:blog-21998674.post-89980973638406502412012-06-14T10:10:00.001+02:002012-06-14T10:19:19.361+02:00NOVITA', The new bottlings of PS Winery15 giugno<br />
3 weeks ago, we bottled 5 new wines and last week a 6th was bottled by hand with another 2 to go. Exciting stuff for us and I am extremely happy with the quality and depth of the wines from both 2010 and 2011. They are curing themselves of their bottle shock and some are just fine now, while others will need a bit more time before they regain all the wonderful characteristics they displayed before getting squeezed into their new homes. It has been a long wait from the initial planting in 2008, hoeing all 35K vines by hand for 2 years and babying each plant to arrive at our first harvest in 2010 and 2nd in 2011, but I am satisfied our work has paid off!<br />
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1st bottles coming off the line ready to go into cartons of 6</div>
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My right hand man, Roberto who keeps me out of trouble</div>
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Bacco is bored by the whole process and preferred to watch the vineyard for any chase-able rabbits or birds.</div>
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These are the wines bottled by our mobile bottling unit with left to right, the barrel aged Pecorino, the 100% Merlot, the bordeaux blend-Confusion, the new IGT red which this year is 80% Cab. Sauvignon and finally the incredible regular Pecorino from 2011, a difficult year which provided us with a very low yield but great grapes. We changed the labels as you can see on the last 2 wines to something more elegant. Thanks to Cristiano our label designer and Alessandra for the name for the blend!</div>
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The Confusion label with each variety's initials confusingly placed in the background. 1000 L of Merlot, 750 L of Cab. Sauvignon, 500 L of Cab. Franc and Petit Verdot make up the blend.</div>
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Bottled by hand!, 2 bottles at a time, our 100% Cabernet Sauvignon. I really like this wine. It will be available in a boxed set of 5 with the other 3 varieties and the blend.</div>
<br />Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com1tag:blogger.com,1999:blog-21998674.post-64159695286882991732012-06-11T00:55:00.002+02:002012-06-11T00:58:10.103+02:00Upper Valle dell'Ambro and Mt. Amandola hikes in the Sibillini mountainsJune 10, 2012<br />
Bacco and I packed Italy's Sibillini National Park, Walking and Trekking Guide from Gillian Price and headed out early to hike "Walk 5" in the book. It was splendid and the guide will keep you safe and provide precise instructions on this exploration of the area above Garulla, near Amandola. It is listed as a 4 hour and 15 minute hike if you include the peak, but can be done at your own pace. Double click on the photos to enlarge them if you wish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp2hx1N18w307pu8dJZJG82fvnM0o_rEaXVOxHMCrrP4GRYTpPR6gGGOtny-WXPfECMEbxsEDp-KB5i_cnP1xDDhVBdvmyuX9gKazHwAiwNcqo52BRmyYLNbtrXQ9qEim5LPp1w/s1600/DSCN0905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp2hx1N18w307pu8dJZJG82fvnM0o_rEaXVOxHMCrrP4GRYTpPR6gGGOtny-WXPfECMEbxsEDp-KB5i_cnP1xDDhVBdvmyuX9gKazHwAiwNcqo52BRmyYLNbtrXQ9qEim5LPp1w/s320/DSCN0905.JPG" width="320" /></a></div>
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Starting out from the refuge you walk 30 minutes down which is a sort of warmup I guess for the 30 minutes of up that follow.</div>
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This rock formation is called the Balzo Rosso and is quite impressive as you walk beneath it.</div>
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Another cool geologic formation with sedimentary rock which started in flat layers millions of years ago, but which have been pushed upward, almost vertical by tectonic movement.</div>
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Examples above and below of the meadows you walk through during a respite from the climbing.</div>
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Bacco exiting tree line at 1200 meters, much lower than I am used to in Colorado</div>
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Bacco heading towards the 2nd house on the trail, Casale Ricci with Mt. Acuto in the distance.</div>
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Looking for Rock Partridges to chase.</div>
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Casale Ara del Re and some shade, but no water.</div>
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Natural rock garden</div>
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more flowers and distant peaks waiting for me to climb them</div>
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Bacco getting an immersion and drink at Casale Grascete</div>
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The top of Mt. Amandola looking south to Gran Sasso and Abruzzo</div>
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Marking another mt. top :)</div>
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looking WSW towards my objective for this year, a 10 hour hike to the top of Mt. Priora</div>
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back to the West</div>
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NW</div>
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the northern view to the beautiful hills of the southern Marche</div>
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East towards the Adriatic and more beauty, a patchwork quilt of colors</div>
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looking below Mt. Amandola</div>
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final descent to our starting point</div>
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peonies in the middle of the mountain</div>
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back to tree line</div>
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last photo before the camera battery expired</div>
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The total hiking time was 3 hours and 15 minutes, but I am not one to waste time. The book says 4 hours 15 if you include the mt. top and that seems pretty reasonable. With breaks for eating and Bacco soaks, we managed start to finish in 3 hours and 40 minutes. Some words to the wise: if you are not wanting to decrease the ardor you feel towards your beautiful married neighbor by suffering the pain and swelling caused by stinging nettles as did St. Benedict who was faced with a similar temptation, by all means wear long pants. There are several fields with the nettles and thistles to test your toughness if you wear shorts. The last hour and a half or so is completely exposed in the sun, so take at least 2 -3 liters of water per person (and one for the dog). Hiking poles come in handy for the ascents and descents and the scree fields which you will encounter. This was a very pretty hike and Bacco and I started at 7:35 in the morning and saw a grand total of 0 people, a great escape! The refuge at the trail's beginning and end serves food and drink and there is a nice picnic/bbq area if you are so inclined after hoofing it for 3.5+ hours.</div>
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<span id="goog_1705066620"></span><span id="goog_1705066621"></span>Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.com2