Drink, Eat, Practice: September 2009

Tuesday, September 29, 2009

Wednesday, September 23, 2009

The grape is still on...last week!

We decided to wait another week to pick the grapes, because the level of maturation might increase, being the forecast positive for the coming week. I can't wait, but I know that everything needs its time.

We will probably start Monday or Tuesday, because there will be changes of weather starting from next Wednesday.

As you can see - I took the picture yesterday morning - the grape looks great and healthy.

Right now I am enjoying my 2007, who is giving many satisfaction.
Exactly today, it is on the table of Altesino at the Vitner's Vineyard in New York.
Guido is taking good care of it. I am sorry I could not go myself, but my presence is needed here really.

Winebow Inc. started to promote the Martino this month and we'll see what happens. They will order from me the amount of wine that they have been asked for. This is a new thing, and I don't mind at all. I understand that it is not a top moment for selling, that I have a large competition, but it is good to start somewhere, step by step. I was lucky to find an importer, and which one!

A couple of days ago I had a call from a friend journalist, the Martino had a special mention on the wine guide "Vini Buoni d'Italia". And this is a really good news for me.

Now let's concentrate on the harvest. Better keep the feet on the ground!

About Fattoria Resta

Wine glass or yoga class?

My name is Anna Lisa Tempestini and I am half american and half italian. And I can divide my life in three.

Am a wine maker, running and owning a small vineyard outside Buonconvento, near the Montalcino wine region. Have been working in the wine world since I was 19 years old, and I consider it my main passion. To become a producer, about 10 years ago, was a great achievement, the top of my career.

My wine passion gave birth to the food one, they are so connected! During these years spent welcoming travelers to my Fattoria, I was able to reach a level of understanding their needs, since they were becoming mine as well: the research for food that would comprehend tradition but also open to the new tendencies, on a specific healthy point of view. All the ingredients I select are as natural as possible, whenever possible grown here or around here. Then, after all, who but myself can cook the right food to pair with my wine?

During my life I also practiced yoga. Just over two years ago I became an instructor, so I started to teach in a beautiful room I restored here at Resta. I run weekly classes for people living in the area as well in villas nearby.

My life is balanced between these worlds, which are not so far apart.

Cooking classes in my kitchen, or somewhere else, or a simple or more elaborated meal, or a class of Ashtanga or Vinyasa Yoga, or a simple tasting and visit of my 16^th century cellar.

My wish is that my guests leave my Fattoria with lightness and feeling well, with the impression that they had a true experience, spending some time in a former monastery.

Yoga Bio

With my over 25 years of experience in practicing, and almost 3 in teaching, I enjoy now to find my own practice. I wish my classes to be challenging, uplifting and approachable. I would like to take my students from the physical aspects of yoga and bring them into their own sacred space.

Thru a variety of poses, and conscious sequencing, my classes will build strength, flexibility and balance through stability.

My education is Ashtanga Vinyasa Flow 200 hours certificate, currently studying for 500 hours (final exam end of May 2015). I enjoy very much to keep on studying and reading books as well as meeting other instructors to share experiences.

Adjustments, breath work (pranayama), restorative yoga, meditation are within my interests. Have been taking part to several workshops, with Ana Forrest’s direct teachers, acro and flying yoga, thai massage. Became a Reiki Master few years ago, but don’t practice.

Enjoy to teach in my 16^th century former monastery.

Teaching yoga gives me the opportunity to help people, but I like to consider myself a student of Yoga.

About the winery

Fattoria Resta is located in the municipality of Buonconvento, about 13 km from Montalcino and 30 km from Siena.
The 16th century villa on the top of a hill 250 metres above sea level was originally home to a monastery owned by a noble family from Siena, as demonstrated by the coat of arms over the entrance.
Just under one hectare of vineyards across from the villa produce Martin del Nero Orcia DOC.
The name is that of the master builder who was in charge of the construction of the villa, recorded in the cellar of the building in an inscription which also mentions the "bono vino" or good wine, produced on the estate and records the date of the start of construction as March 13, 1573.
Fattoria Resta also owns 2 hectares of vineyards in the municipality of Montalcino, including 1.5 ha registered for production of Rosso di Montalcino and 0.5 ha registered for production of IGT wines.
The winery benefits from the technical consultancy of oenologist Paolo Caciorgna.

Martin del Nero Orcia DOC 2011

100 % Sangiovese Grosso (Montosoli clone)
Picked by hand at the end of September (friends always welcome to come and help)
8 to12 days of alcoholic fermentation with selected yeasts on the skins
maceration tecnique: pump over and delestage
refinement: 12 months in second cycle Allier barriques, 3 months in the bottle

first year of production:2004
total bottles produced: 4500

alcohol 13,5
ph 3,35
acidity 5,40
dry extract 31,8

appearance: Lively ruby red, clear, brilliant
bouquet: fine, persistent, pleasantly fruity with hints of berry and toasting; velvety to the palate with a soft texture and fine structure.
flavour: good structure built over a hanrmonious, velvety fabric, ending with a soft note due to rich aromatic persistence.
serving temperature: 18°
serve with: grilled meats, poultry and wild game, medium to aged cheeses.

About Fattoria Resta

Anna Lisa Tempestini's Fattoria Resta lies at an altitude of 220 meters a.s.l., situated on the crest of a hill in the southern tip of Buonconvento's district.
The DOC Orcia vineyard is made up of 1235 vines in an area of .20 hectares, planted there in 1999. Another 4200 square meters of vines were planted in 2002. At the end of every row of vines there is a rose bush, representing both the care taken in the fields and the respect given to such noble work.
The areas dedicated to processing the grapes and aging the wine are located in the ancient structure of Fattoria Resta, build in the second half of the sixteenth century, as testified by an inscription on the central column of the cloister vault in the breathtaking wine cellar. Across town borders, in the territory of Montalcino, the winery's vineyards include .5 hectares of S. Antimo DOC and 1.5 hectares of Rosso di Montalcino DOC.
Technical aspects of wine production are overseen by Paolo Caciorgna.

Drink, Eat, Practice

Tuesday, September 29, 2009

Sept. 29: Harvest

Wednesday, September 23, 2009

The grape is still on...last week!

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