Proceed particularly carefully Franco Perazzo and his wife Antonietta at harvest: the olives are not, as normally normal, shaken,. but hand-picked and pressed the same day. So, the fruits are not damaged and there is no acid formed what would reduce the quality of the oil. This way of manufacturing guarantees the pure and refined taste of the Olio extra virgin di Oliva”. After about eineinhalbstundiger entertaining and informative tour, participants can taste the excellent oil by Franco Perazzo itself and get even a bottle of homemade limoncello on the way. Dates the guides in German language take place every Tuesday morning from 10: 00 and every Thursday afternoon from 15: 00 on 28 September until October 21, 2010. The cost per person is $5. The participation is free of charge for children.
Pure enjoyment: organic wine from the Cilento is in the Cilento predominantly by small producers winegrowing. Rather little, but produce the best wine”has written the wine cellar Scorziello Ianniello on the flags. For twenty years, Mario Ianniello leads that together with his wife Maria Rosaria Scorziello Azienda Agricola Scorziello Ianiello”in the municipality Roccadaspide. The winery produces BIOS biologically certified wines brand, which are well known also beyond the borders of Italy. Delicacies such as the Barbera Castel San Lorenzo DOC or Bianco Castel San Lorenzo DOC make you want to Italy. Mario Ianniello leads its visitors through the five-hectare vineyard. Participants get to know both the biological and the conventional methods of wine growing and gain insight into the various work steps. The vines by Scorziello Ianniello are only with sulphur and copper treated the only two products that allows the biological production. Synthetic fertilizer and weed control agents are not used. Tasting of excellent wines and local specialties after the visit of the vineyard it continues in the wine cellar, where Mario Ianniello explains the various steps of the harvest of the grapes to sellable wine bottle.
