L’Barolo Regional Wine Shop it was headquarters, from March 18th to 20thof a training course on Barolo, from geography to the glass, organized by the Enoteca itself in which the finalists of the Best Professional Wine Maker competition in Italy. At the event, renamed the Master “Local is Tasty” – from the short supply chain project promoted since last autumn by Enoteca Regionale del Barolo, Corilanga Società Agricola Cooperativa, Consortium for the Protection and Promotion of Cuneo Raw Meat, Azienda Agricola Abate di Carlo Giordano and the Association “Producers of Nas-cëtta” of the Municipality of Novello to promote and raise awareness of local products – Daniele Liurni (Rome), Diletta Landozzi (Siena), Mattia Manganaro (Brescia), for the Bottles category and Silvia Angelozzi ( Teramo), Lorenzo Longhi (Milan) and Nicola Prestini (Brescia) for the wine bar category.
During the internship, the wine dealers were able to learn about the best-known Piedmontese DOP productsstarting from Barolo, to deepen the knowledge of Mga (Additional geographical mentions), of Nas-cëtta, one of the few white grape varieties in this land of red wines, but also of Nocciola Piemonte Igp, Murazzano Dop and Prosciutto Cuneo Dop raw ham, all through guided tours in the vineyard and hazelnut grove, guided tastings, educational dinners, visits to the company and to the main museums connected to the excellence of the short “Local is tasty” supply chain in the area.
“The ‘Local is Tasty’ Master was the natural conclusion of a process of enhancing quality, which in autumn favored the direct relationship with the final consumer, while at the end of March it identified the six finalists of the Best Winemaker in Italy competition as many ambassadors of the ‘Local is Tasty’ short supply chain throughout Italy – he claims Cristiana Grimaldidirector of the Regional Enoteca -. I thank the partners for their effective collaboration: being able to team up, starting from such individually identifiable realities, was perhaps the challenge within the challenge of this project, but today we could not talk about over 3 thousand tastings on the weekends from September to December 2023 if not the optimal level of sharing had been achieved, also in synergy with the other regional wine shops in the Cuneo area. A special thank you goes to our tasty trainer Chiara, who for three months was the image of the short supply chain “Local is Tasty”. With her, the Nocciola Piemonte PGI, the Murazzano PDO, the Langhe Nas-cetta from the Municipality of Novello and the Prosciutto Crudo di Cuneo PDO became protagonists of a tasty mix of flavours, traditions and curiosities that enlivened the daily tastings”.
During the three-day internship, the finalists first took part in a technical seminar which illustrated the geological and pedoclimatic characteristics of the Piedmontese tertiary basin and the history of Mga Barolo, then they were the protagonists of a tasting of micro vinifications of individual Mga and a narrated tasting of three Barolo Docg 2019 from three different producers, coming from three Mga of different municipalities. The first day’s activity continued in Rocchetta Belbo, where the group visited the transformation and marketing headquarters of the Società Agricola Cooperativa Corilanga and the tasting laboratory of the excellences in production with the president Silvio Busca acting as a companion. The following day, after a tour of the Barolo Mga, the in-depth study “6 Bussia in Verticale: compared vintages and styles” conducted by Cristiana Grimaldi took place at the regional wine shop. Afterwards, the group headed to the Cascina Abate Agricultural Company for a guided visit to the tasting laboratory of the excellences in production. Accompanying the group was Carlo Giordano, owner of the company, as well as president of the Consortium for the Protection of Murazzano Dop cheese.
Last day of the internship dedicated to the discovery of Nas-cëtta. After a tour of Pasinotti, the historic cru of Nas-cëtta, a workshop entitled “Nas-cëtta_Lab” was held at the Cantina Comunale di Novello, curated by Federico Moznich, with a double focus on “Nas-cëtta terroirs. Read the territory to better understand the white grape variety of the Langhe” and “Nas-cëtta land. Guided tastings of classic and more modern expressions”. The training course ends with a visit to the Carni Dock ham factory in Lagnasco, producer of Cuneo Pdo raw ham, where a presentation of the company and the excellence in production was held with the intervention of Giovanni Battista Testa, director of the Consortium for the Protection and Promotion of Cuneo Raw Meat.
