23
Mar
2013
“Healthier wines for healthier people, but also a healthier land and a healthier environment to pass on to future generations.”
"To be able to work in the midst of nature and feel the living heart of the earth is probably the biggest privilege of my job."
Laura is a dynamic and cheerful agronomist with a decade’s practical experience managing vineyards and olive groves in Tuscany. She graduated in Forestry and Agriculture from the University of Florence. She brings a deep appreciation of nature to her daily tasks of overseeing the smooth running of the vineyards.
"Virginie Saverys asked me to help her to convert Avignonesi to biodynamics, a challenge that was as difficult as it was stimulating."
Adriano’s expertise and commitment have helped us to move successfully to biodynamic methods across the entire winery. His work experience in New Zealand, India and France have helped him to understand that the biodynamic method, wherever it is employed, should be simple, practical, efficient and in sync with the natural biorhythms of a given place.
"When the opportunity arose to work on the 2010 vintage at Avignonesi I jumped at the chance."
Working at Avignonesi gives Ashleigh the opportunity to combine new world winemaking techniques with the traditions of the old world. She attended Australia’s most respected winemaking and viticulture university, the University of Adelaide. Extensive and varied experience in Australia and European wineries have given her a true understanding of terroir.
"I want my wine to reflect the ‘terroir’ as much as possible, to be unique and delicious."
Florentine by birth, Matteo’s sensitivity to the terroir is reflected by the wineries at which he chose to start his career. He studied oenology and viticulture at the University of Florence and later gained a Masters in Oenology from the University of Bordeaux, where he also improved his knowledge of vineyards and wine while working for a number of prestigious wineries.
"A genuine and authentic wine does not need to be constantly tested and improved, only enjoyed."
Giampaolo, our consultant winemaker, has worked in every major wine region in the world and is a font of wisdom and knowledge. He is a graduate of the highly renowned San Michele all’Adige Agricultural School in Trento. His philosophy about wine is as reassuringly calm and generous as he is: “do not disturb - the wine knows which path to take."
Our season begins in earnest around Easter (which comes early this year!) and runs non-stop straight through until November – so right now we’re busy putting the final touches on our 2013 offerings. Here are some of the exciting developments:
Tours will still take place multiple times..
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The sun’s fierce desire to shine rips through the air and accentuates all the colors: the green of the wheat and grass, the brown earth, still wet after the abundant rains, and the blue sky, traversed by lazy clouds blown along by a light breeze.
It’s a beautiful day, one of those days..
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The challenge of testing a connoisseur’s palate with a blind wine tasting requires steady concentration, years of experience, and a rich vocabulary of terminology to capture the breadth and depth of the flavor experience. Max de Zarobe, President of Classica, the distribution arm of Avignonesi..
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Avignonesi is pleased to announce the acquisition of 66 hectares (163 acres) of vineyards in the Montepulciano DOCG appellation from Golmat Ltd. This is the third vineyard acquisition by Virginie Saverys over the last 2 years, bringing the winery to a total of 200 hectares (494 acres) of..
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Ingredients:
1 guinea hen
garlic
butter
rosemary
sage
2kg sea salt
4 egg whites
red or green peppercorns
Avignonesi extra virgin olive oil
Method:
1. Clean the guinea fowl carefully with water and pat dry with paper towel. Place the garlic, rosemary, a few sage..
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