Latest news with #Barbera
Yahoo
08-05-2025
- Yahoo
New statues at St. Dominic's Church symbolize new life and hope
BROOKLYN, N.Y. (PIX11) — A painful memory for one Brooklyn parish has turned into a moment of renewal. Religious statues destroyed outside St. Dominic's Church in Bensonhurst have now been beautifully rebuilt. Cellphone video from a neighbor captured the dramatic moment a man destroyed the statues of Pope Saint John XXIII and Mother Teresa outside St. Dominic Roman Catholic Church in Bensonhurst. But on Wednesday, the scene was very different as two newly restored figures stood in their place. More Local News Church members Barbera and Immacolata visited the site and were pleasantly surprised to see the newly refinished statues for the first time. Barbera said, 'People have to be sick to do something like that.' Immacolata added, 'They did a beautiful job, we're happy to see it back in place but I just hope that nobody disturbs it again.' After nearly a year, the statues now stand proudly in their original spots, thanks to the support and donations from parishioners and the local community. Police quickly arrested a man who was also accused of breaking the church's glass doors during the same rampage. The old statues were made of fiberglass and broke very easily, but the new ones are bronze and weatherproof so they will last for many years. Deacon Anthony Mammoliti said, 'Good always triumphs over evil.' He spoke about how meaningful it was to have the statues return during this important season for the Church, saying the timing made their restoration even more special. 'We are in the Easter season, and it's so fitting that the Easter season reminds us of new life, resurrection,' Deacon Anthony said. More: Latest News from Around the Tri-State He explained that the statues are now a strong symbol for the community, especially as the Church picks a new pope. 'These beautiful statues have been resurrected to a certain extent as a constant reminder that the love of Christ is present here at St. Dominic's Church,' he said. 'It's also fitting that as we come to elect our new Pope, this statue is very symbolic.' Many months after a neighbor's cellphone video captured the destruction, the site now tells a different story, with the new statues standing proudly for everyone to see. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. For the latest news, weather, sports, and streaming video, head to PIX11.
Yahoo
08-05-2025
- Yahoo
Brooklyn church celebrates renewal of destroyed statues
BROOKLYN, N.Y. (PIX11) — A painful memory for one Brooklyn parish has turned into a moment of renewal. Religious statues destroyed outside St. Dominic's Church in Bensonhurst have been beautifully rebuilt. More Local News A neighbor's cellphone video captured the dramatic moment a man destroyed the statues of Pope Saint John XXIII and Mother Teresa outside St. Dominic Roman Catholic Church in Bensonhurst. But on Wednesday, the scene was very different, as two newly restored figures stood in their place. Church members Barbera and Immacolata visited the site and were pleasantly surprised to see the newly refinished statues for the first time. Barbera said, 'People have to be sick to do something like that.' Immacolata added, 'They did a beautiful job, we're happy to see it back in place, but I just hope that nobody disturbs it again.' After nearly a year, the statues now stand proudly in their original spots, thanks to the support and donations from parishioners and the local community. Police quickly arrested a man who was also accused of breaking the church's glass doors during the same rampage. The old statues were made of fiberglass and broke very easily, but the new ones are bronze and weatherproof, so they will last for many years. Deacon Anthony Mammoliti said, 'Good always triumphs over evil.' He spoke about how meaningful it was to have the statues return during this important season for the Church, saying the timing made their restoration even more special. 'We are in the Easter season, and it's so fitting that the Easter season reminds us of new life, resurrection,' Deacon Anthony said. He explained that the statues are now a strong symbol for the community, especially as the Church picks a new pope. 'These beautiful statues have been resurrected to a certain extent as a constant reminder that the love of Christ is present here at St. Dominic's Church,' he said. 'It's also fitting that as we come to elect our new Pope, this statue is very symbolic.' Many months after a neighbor's cellphone video captured the destruction, the site tells a different story, with the new statues standing proudly for everyone to see. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. For the latest news, weather, sports, and streaming video, head to PIX11.
Forbes
21-04-2025
- General
- Forbes
This Italian Grape That Almost Vanished Is Gaining Taste Traction
Vineyards in Colli Tortonesi, Piedmont, Italy The highest temperatures in Piedmont, one of 20 administrative regions that constitute Italy, are found near its southeast, around the city of Tortona. This land is renowned for agricultural bounty, including Montèbore cheese, Volpedo peaches, Garbagna cherries, Tortona strawberries, San Sebastiano truffles, Nobile del Giarolo salami, as well as pistachio nuts, asparagus, chickpeas and apricots. It is also known for wine, and increasingly for that made from the white grape Timorasso that verged on extinction but is now rocketing upward in reputation. Within this southeastern segment of Piedmont is an amoeba shaped wine appellation named Colli Tortonesi. At 303 square miles in area (786 square kilometers) this is the same size as New York city, although hillier and greener and with a comparative population density of only 1% of that city. The wine produced here is predominantly red from the Barbera grape. But that is changing. Since 2008, territory planted with Barbera vines within the Colli have halved—dropping to 1,330 acres (539 hectares) while those planted with white Timorasso grapevines during that same period have increased by almost 1,000%—from 101 acres to 1,090 acres (41 to 440 hectares). View of sunset from Vignetti Repetto in Piedmont, Italy Timorasso is a hardy and heat loving vine that produces delicate, low yielding grapes. These create wines that age well and also improve dramatically with little aging. This grape thrived in the Middle Ages, and during the 19th century its juice was sent to Austria and Switzerland to be blended with Riesling to create a sweet wine named Torbolino—meaning cloudy. For reasons that included the phylloxera louse—which decimated grapevines in the mid 1800's—as well as the labor-intensive needs of this grape, by 1987 only 1.2 acres (0.5 hectares) of Timorasso existed in the world. Fortunately, they grew on the property of winemaker Walter Massa, who along with other fastidious growers championed their comeback. Timorasso produces succulent juice with a wide range of expressions—from citrus to green apples and honey when young to more of a caramel tilt after a few years of aging. The current president of the Colli Tortonesi wine consortium is Gian Paolo Repetto, a winemaker who formerly owned an industrial engineering company. He described the current situation with producers of Timorasso. Tasting Derthona Timorasso wines in a tractor museum, Tortona, Italy 'We now have 116 winemakers in this little ocean of Piemonte to the east, with six valleys and 46 municipalities. We are waiting for approval from Rome for the Derthona subzone appellation.' 'Derthona' is the ancient Roman name for the city of Tortona, as well as for its renowned basketball team. If approved, the sub area Derthona appellation status would apply only to Timorasso grapes and would include three levels—Piccola Derthona, Derthona and Derthona Riserva with minimum alcohol levels, respectively, of 11%, 12.5% and 13%. 'If you have no identity, nobody knows you and nobody buys you,' Repetto continued. 'We do not want Timorasso to be too widespread. We want it made around Tortona and named Derthona as a synonym for identity. We have been good at spreading the name.' Until the name of this sub area is officially approved, many producers include both the existing and expected new terms on their bottle labels—Colli Tortonesi DOC Derthona Timorasso. No doubt abbreviating that will be appreciated by wine producers. Winemakers in Colli Tortonesi rarely focus exclusively on Timorasso. Most growers also generate other wines—including Barbera, Cortese, Dolcetto, Freisa and Croatina. They also tend to other crops. Renowned winemaker Eliso Semino of Azienda Agricola La Colombera first planted Timorasso almost 30 years ago. Yet today her family also harvests chickpeas, wheat and fruits such as peaches and apricots. Colli Tortonesi producers of Derthona Timorasso, Tortona, Italy Timorasso also produces sparkling wine. Valli Unite Winery is a 42-year-old cooperative whose 19 members grow wheat and vegetables and produce honey. In their restaurant 95% of ingredients are produced by members of the cooperative and are used to create dishes such as nettle and dandelion croquettes, or artichokes stuffed with hazelnuts. Even wood for their tables is felled locally. One fifth of their 250-acre (100-hectare) holdings include vines, of which a percentage is Timorasso. From this they produce still wines, but also a sparkling wine that spends 24 months on lees and pairs well with local Montèbore cheese and honey. Most Timorasso is fermented and aged in stainless steel tanks. The largest Timorasso producer, Claudio Mariotto, generates a quarter million bottles a year—half of which include Timorasso wine. They prefer not to use oak or other woods to impact flavor, but instead elicit creaminess from their weekly 'battonage,' or stirring of dead cells (lees) inside of stainless steel tanks. Yet not all refrain from using wood. Enrico de Alessandrini, owner of Sassaia, learned his wine craft in Burgundy and utilizes their methods. 'I chose the Burgundian route,' he explained. 'Harvest in small containers, spontaneous fermentation with yeast on the grapes and aging in oak.' He believes that oak imparts richness and complexity to wines. More Colli Tortonesi producers of Derthona Timorasso, Tortona, Italy Timorasso is not easy to grow. The thick-skinned grapes are prone to fungal disease such as botrytis. They can also produce double or triple buds at bud break, which need to be manually inspected and cleaned. However, despite challenging seasons, successful vintages glow with appeal. For example, 2022 was an extreme year in terms of weather—the hottest in a quarter century and with low rainfall, while 2023 was considered a 'miraculous vintage' despite sparse rainfall in spring as well as summer, and temperature variability. Yet wines from both vintages can taste equally appealing, although different. The future of Timorasso appears to be positive. That the grape even has a future is more miraculous than vintage 2023. It resulted from recognition of its potential as well as the visionary hard work over four decades by Colli Tortonesi producers dedicated to their land and its flavors. Selected tasting notes for more than 25 Timorasso wines from three vintages are below. These wines either scored 93+ points or above, or are considered to be of 'Superlative Value ♫♫♫' according to my proprietary Vino Value algorithm that combines subjective tasting scores with objective retail prices to determine optimal purchasing value. Only wines for which cellar door retail prices were available were evaluated this way. Other wine tasting notes and scores for more than an additional 65 Timorasso wines are posted here on my Vino Voices blog. Azienda Agricola Iandolo Francesco. Colli Tortonesi DOC Derthona Timorasso. 2022. 96 points. Light and fresh aromas that include gin and tonic, spring flowers, key lime pie and spearmint. Gorgeous combination of light, fresh and brisk acidity with caramelized flavors. Stunning amalgamation of softness and delicacy with darker burnt sugar flavors and nuttiness. Balanced, complex and buoyant. Winemaker Francesco Iandolo writes: 'I decided to dedicate myself to wine and, more generally, to a deep inner search.' It appears that his search has paid off. Vignetti Massa. Colli Tortonesi DOC Derthona Timorasso. 2023. 95 points. From the veritable savior of the Timorasso grape, Walter Massa. A honeyed aroma profile melded with light citrics. Beautiful mid palate flavors of oranges, tiramisu, lime tart, marshmallows and caramel. Lemon grass acidity on the finish with slight menthol flavor. Stunning. Sassaia. De Alessandrini. Platinum. Colli Tortonesi DOC Derthona Timorasso. 2022. 94-95 points. €55.00. From Enrico de Alessandrini, based on Burgundian winemaking techniques that include small tray harvest and fermentation and aging in French oak. Aromas of honey, Crunchy bar and crème brûlée. Splendid flavors include toffee and Terrys All Gold chocolate as well as almonds and gingerbread. Complex and engaging. View of Sarezzano in Colli Tortonesi, Piedmont, Italy. Boveri Luigi. Colli Tortonesi DOC Derthona Timorasso. 2023. 94+ points. Delightful honeyed Burgundian aromas include caramel, white pepper, honey and peaches. Complex. A beautiful assembly that is balanced, delicate, engaging and includes flavors of white pear, honey and slight butterscotch. Crisp acidity. Cantina di Tortona. Colli Tortonesi DOC Derthona Timorasso. 2023. 94+ points. Aromas of butterscotch, lemonade, menthol and minerality. Beautifully soft, full, creamy and generous mid palate with an array of flavors—including spearmint, apricot, green apples, white pears and gooseberries. Complex. Pair with shrimp and lime. Cas'Al'Mat. iNTrO. Colli Tortonesi DOC Derthona Timorasso. 2023. 94+ points. Densely layered and complex aromas of maple syrup, golden syrup, marshmallows, balsamic and tropical citrics. Remarkably suave and seductive creamy mid palate with flavors that include oranges, oatmeal and lemon tart. Cantine Volpi. Zerba Antica. Colli Tortonesi DOC Derthona Timorasso. 2022. 94+ points. Light, frisky, sparky, acidic aromas of a lovely matrix of mandarins and honey, butterscotch and butter. A beautifully balanced and layered wine with crisp acidity and flavors that include slightly buttered toast and marmalade. Engaging and well balanced. Vignetti Massa. Colli Tortonesi DOC Derthona Timorasso. 2022. 94+ points. Deep, dark, beautiful assembly of aromas that include toffee, caramel, marmalade and buttered toast. Distinct and deeply delicious flavors that include caramel, banoffee pie and pumpkin pie. Beautiful acidity. Claudio Mariotto. Pitasso. Colli Tortonesi DOC Derthona Timorasso. 2021. 94 points. €30.00. [Good Value ♫] Fresh aromas include green grass, limes, honey and brown sugar. Structured, supple, somewhat complex and lovely mid palate with flavors of apple crumble, some butter and butterscotch and honey. Fresh acidity. Pair with hard cheeses. Boveri Luigi. Filari di Timorasso. Colli Tortonesi DOC Derthona Timorasso. 2022. 94 points. Aromas of lime, spearmint and spritzer, as well as slight golden syrup and menthol. Honeyed delight in the mouth—a lovely and beautifully balanced mid palate with some citrics on the finish. Vietti. Colli Tortonesi DOC Derthona Timorasso. 2023. 94 points Creamy and acidic aromas includes green grass, spearmint and key lime pie. Well balanced flavors in a slightly textured but also creamy mid palate that include guava, mandarins, pineapple and some honey. Pair with scallops and lime. La Colombera. Santa Croce. Colli Tortonesi DOC Derthona Timorasso. 2022. 94 points. €30.00 [Good Value ♫] Fine filaments of aromas of spring florals, lemons and minerality. Flavors of a gorgeous caramel/toffee apple. Lovely mouth feel with honeyed flavors. Reminiscent of an aged Terlaner Pinot Bianco in terms of complexity and depth. Pair with grilled chicken that has been marinated in soy. Sassaia de Alessandrini. Colli Tortonesi DOC Derthona Timorasso. 2022. 93+-94 points. €35.00. 13.5% alcohol. Grapes are chilled after picking for 24 hours to soften grape skins before whole cluster fermentation. Round, creamy aromas of marshmallows, cider, apples, peaches, white pears and the slightest hint of menthol. Burgundian softness and elegance with a soft mouth feel. Romanzo del Vino. Colli Tortonesi DOC Derthona Timorasso. 2023. 93-94 points. This wine under screw cap includes full, rounded and pronounced aromas of marshmallows and candy corn, lime pie, green apples and golden syrup. Delicate and engaging mid palate with finesse and flavors that include slight smokiness, caramel and slight menthol. Cantine Sant'Agata – Franco Cavallero. Ciclico. Colli Tortonesi DOC Derthona Timorasso. 2023. 93-94 points. Pronounced and distinctly wonderful aromas of butterscotch, lemon grass, green grass, shortbread cookies, eucalyptus and spearmint. Different. Delicate, engaging and balanced mid palate. Davico Stefano. Regina. Colli Tortonesi DOC Derthona Timorasso 2023. 93-94 points. Creamy aromas of a bucketful of honey as well as smoke, caramel and buttered toast. In the mouth this is elegant and creamy, layered, well structured, complex with toffee flavors and even a smidgen of Amarone and pine. Vite Colte. Colli Tortonesi DOC Derthona Timorasso. 2023. 93-94 points. 14% alcohol. Aromas of juicy fruit, menthol and honey. Complex, creamy and delightful mid palate with flavors that include white pears and tropical fruits. Vigneti Letizia. Stappasogni. Colli Tortonesi DOC Derthona Timorasso. 2023. 93-94 points. Complex and delicious aromas of honeysuckle, white flowers, honey, buttered toast and brioche. Beautifully balanced with a creamy but also slightly textured mid palate and flavors of fruit cocktail and some golden syrup. Rural landscape on the Tortona hills, Piedmont, Italy Fontanafredda. Colli Tortonesi DOC Derthona Timorasso. 2023. 93-94 points. Aromas of gin and tonic, key lime pie, guava and mango. Crisp and beautifully balanced in the mouth—an Italian breakfast apricot tart. Ezzio Poggio Winery. Archetipo. Colli Tortonesi DOC Derthona Timorasso. 2022. 92+-93 points. Soft and delicate fragrances of spring flowers and mandarins. In the mouth this wine is light and slightly creamy and includes tropical fruits such as guava. Well balanced. Mariotto Claudio. Pitasso. Colli Tortonesi DOC Derthona Timorasso. 2022. 93-94 points. €30.00. [Good Value ♫] Zesty, energetic aromas include gin and tonic and lime. Attractively balanced. Attractive flavors—key lime pie meets banoffee pie and a pot of honey. Beautiful. Pair with white fish. Azienda Agricola di Gian Paolo Repetto. Origo. Colli Tortonesi DOC Derthona Timorasso. 2022. 93+ points. €37.00. [Good Value ♫] Bright and forward aromas that include citrics and salinity. Beautiful mid palate flavors of honey, lemon juice and gooseberry jam, with firm and bright acidity. Societa Cooperativa Valli Unite Colli Tortonesi DOC Derthona Timorasso. 2023. 91-92 points. €17.50. [Superlative Value ♫♫♫] Aged in steel for a year. No filtration. Rancio style aromas include créme brûlée, butterscotch, orange peels and apple cider. Flavors akin to Sauvignon Blanc meets aged Pinot Bianco and include oranges, apricots, buttered toast and burnt sugar. Complex and well developed. Pair with an onion tart with white wine caramel sauce. Azienda Agricola di Gian Paolo Repetto. Quadro. Colli Tortonesi DOC Derthona Timorasso. 2023. 91-92 points. €17.50. [Superlative Value ♫♫♫] Quite acidic aromas that include lime and apple juice in this 13.5% alcohol wine. Snappy yet delicate and creamy mid palate flavors of green apples. Well enfolded acidity with slight toffee on the finish. Harmonious and engaging. Vigneti Repetto. Sarezzano. Colli Tortonesi DOC Derthona Timorasso. 2023. 91+ points. €13.00. [Superlative Value ♫♫♫] 13% alcohol. Fresh aromas of applesauce, white pears, tangerines. Flavors include juicy green apples. Creamy tannins and brisk acidity. This Piccolo Derthona can age five to seven years. Claudio Mariotto. Colli Tortonesi DOC Derthona Timorasso. 2023. 92 points. €18.00. [Superlative Value ♫♫♫] Made from prime grapes selected throughout the 17 hectare (42 acre) vineyard from this largest producer of Timorasso wine. 14% alcohol. Crisp, acidic and linear aromas of grapefruit, green apples, melon, candy cane and lemon grass; slight lime and salt. Beautifully creamy and complex yet light and delicate mid palate with flavors of guavas, buttered toast and mangos. Tight prevalent acidity and a silky honeyed mouth feel with a lingering luscious finish. Claudio Mariotto. Bricco San Michele. Colli Tortonesi DOC Derthona Timorasso. 2023. 92+-93 points. €20.00. [Superlative Value ♫♫♫] Citric and chamomile aromas in this 14.5% alcohol wine from grapes grown on their youngest vineyard. Silky, honeyed flavors with slight balsamic.
Forbes
07-04-2025
- Entertainment
- Forbes
Curt Frasca - From Producing Hit Records To Producing Barbera
Curt Frasca in his estate vineyards Barbera d'Asti is a curious wine, one that has appealing blackberry and black plum flavors with zippy acidity, but only moderate tannins. This flavor profile has made it popular with many consumers looking for a red wine with excellent character that you don't have to wait for several years before you drink it. Now Barbera doesn't have the glitzy identity that other reds from the Piedmont region, such as Barolo and Barbaresco have, wines that are produced from the Nebbiolo grape, with the best examples capable of aging for 20-30 years and even longer, but when you want to enjoy a medium-bodied red that works with so many foods, from barbecued ribs to pastas with tomato sauce to roast pork or chicken, Barbera d'Asti works beautifully. Curt Frasca produces several types of Barbera d'Asti, and is betting that consumers will turn to Barbera more often these days. I, for one wouldn't argue with him, especially based on his prior success. A native Long Islander, Frasca moved to New York City proper in his teens, and admits he was always fascinated by lights and buttons; this came from seeing the work of his father, who was employed by Grumman Aircraft Corporation, a company that NASA worked with for their space program. 'I always liked music, and somehow I found myself into recording on Long Island when I was very young - 12 or 13 - and that's how it started for me,' he remarks. Fracsa notes that this small studio on Long Island was the center for, the emergence of Hip Hop. 'I got the opportunity with Queen Latifah and 3rd Bass … it was the birth of sampling.' He then worked with De La Soul, whose popularity took off, as Frasca remembers. He then moved into the city at 16 or 17 years of age, and left school to become a mixer, and then a producer and songwriter. He followed that by starting a music publishing company; he enjoyed great success when he partnered with a private equity firm, basically buying copyrights and developing new artists. So how did he move from the recording business to owning a winery in Italy? 'After 20 years, I just walked away from the whole creative side of things.' He got into cooking, loved wine, and recalls that he just sort of dove into that interest. He started to travel to Europe and admits a fondness for Northern Italy. He immersed himself with Barolo and Barbaresco, but 'fell in love with Nizza and Monferrato.' (Monferrato is the territory in Asti province where Nizza, a more complex, richer and more distinctive version of Barbera d'Asti is produced). La Guaragna vineyard of Frasca Frasca currently produces various bottlings of Barbera d'Asti, including a charming, fruit-dominated version that I described as 'delicious," a term he approved of. His top two examples are both Nizza: one a blend of fruit from three communes, and the other labeled as Nizza La Veja; the latter is produced from the eponymous vineyard near Agliano Terme; the vines here are 90-plus-years old. There is also a very fine Grignolino and Freisa, as well as two whites: Riesling and a Monferrato Bianco, a blend of Arneis and Rhine Riesling. Frasca gives a lot of credit for his success at the winery to his winemaker Matteo Gerbi. Frasca recalls that his initial encounter was a chance meeting through acquaintances. 'We started talking, and I told him what I wanted to do. We saw the same thing; we really felt the same language, so it was cool … we met and it was meant to be.' Frasca remembers that Gerbi and he toured many vineyards, tasting everything they could; he also toured a barrel maker in Italy (Gamba) and even went to one company to see how the bottles were made. 'It was just a blank page, and it was from the soil up. That's sort of how it progressed, and how it continues.' Barbera vineyard in Agliano Terme used as a source for Frasca Barbera is the most widely planted red varietal in Piedmont, and for a long time, it's been considered an minor, everyday wine that perhaps is not anything special. Frasca however, sees things differently. 'It (the identity of Barbera) is changing because of Nizza. You know we're seeing it here at restaurants, and consumers are excited about Nizza; they're excited about the expression." What does Frasca have to say to consumers about Barbera? 'For me, what I like is the acid, but also when it's well balanced, it's a wine that goes well with a lot of different foods. One of the things I was fascinated by is its ageablity. When it's done right, the wines can age, and that was something we really focused on. You know we're still young - our first vintage was 2019.' Frasca is off to an impressive start; he has an excellent importer in New York City, as well as in Sweden and Japan, where sales are strong. But given his accomplishments in the music industry, would you expect anything less than notable success from him? Notes on current releases of Frasca wines: Monferrato Bianco 'Sèj' 2023 (Monferrato Bianco DOC) - A blend of 85% Arneis, 15% Rhine Riesling, aged in steel. Aromas of pear jelly, green apples and a hint of musk oil. Medium-bodied, with very good acidity, this offers very good freshness, and is cleanly made and quite tasty. Pair with lighter Oriental cuisine and enjoy over the next 2-3 years. (90) Freisa d'Asti 2023 (DOC) - 100% Freisa from grapes grown in the commune of Moasca; the vines average 20 years of age. There are 30% whole bunches; maturation for four months in large oak barrels. Bright, deep garnet with purple tints; aromas of cranberry, red plum, myrtle and violet. Medium-bodied, this is a fresh, easy drinking red, with very good acidity and moderate tannins that sneak up on you in the finish. Pair with tomato-based soups or lighter preparations of pork or chicken and enjoy over the next 3-5 years. (91) Barbera d'Asti 2021 (DOCG) - Aromas of blackberry, clove and lavender. Medium-bodied, with excellent ripeness, very good depth of fruit, lively acidity and moderate tannins. There is notable complexity and excellent typicity, along with very good persistence; the finish displays appealing notes of nutmeg and oregano. Very well made, this is delicious and is fine example of classic Barbera d'Asti. Enjoy over the next 3-5 years. (92) Nizza 2021 (DOCG) - 100% Barbera from the communes of Nizza Monferrato, Agliano Terme and Moasca; the average of the vines is 30 years; matured for six months in large oak barrels. Bright ruby red/light purple; aromas of plum, myrtle, juniper, fennel, anise and lavender. Medium-full tannins that are round and well-integrated. Impressive typicity and complexity. Enjoy over the next 2-4 years. (92) Nizza La Veja 2020 (DOCG) - From a single vineyard in Agliano Terme; the vines are 90 plus-years old; matured for six months in an old large oak barrel. Medium deep ruby red; aromas of black plum, blackberry, myrtle and black pansy. Medium-full, there is good acidity, moderate tannins and good persistence, along with very fine typicity. This needs time in the glass to open up and also a year or two to display its best qualities. Peak in 4-5 years. (90)
Yahoo
31-03-2025
- Climate
- Yahoo
After an earthquake, how long can trapped victims survive?
NEW YORK (AP) — For those trapped in rubble after an earthquake, survival depends on many factors, including weather and access to water and air. If their injuries aren't too severe, victims can survive for a week or more, assuming the weather isn't too hot or cold, experts say. Rescue teams in Myanmar and Thailand are searching for survivors after Friday's 7.7 magnitude quake that toppled buildings and damaged roads. The disaster has killed more than 2,000 people in Myanmar and at least 18 in Thailand, mainly at a Bangkok office tower construction site. Most rescues happen in the 24 hours after a disaster. The chances of survival drop with each day after that, experts say. Most victims are badly injured or buried by falling stones or other debris. What factors affect earthquake survival? Trapped victims are more likely to survive if they are in a debris-free pocket that prevents major injury while they await rescue, like under a sturdy desk, said geophysicist Victor Tsai from Brown University in an email. Experts call this a survivable void space. If fire, smoke or hazardous chemicals were released as a result of the building collapse, they may decrease a person's survival odds, said emergency response expert Dr. Joseph Barbera, an associate professor at George Washington University. Beyond that, having air to breathe and water to drink are crucial as the days go on. 'You could survive a while without food,' Barbera said. 'You could survive less without water.' Temperatures where someone is trapped may affect survival, and temperatures outside the rubble can affect rescue missions. Power outages and spotty communications have slowed relief operations in Myanmar, where many are searching for survivors by hand in daily temperatures above 40 degrees Celsius (104 Fahrenheit). A lack of heavy machinery has slowed search-and-rescue efforts. It can be important for survivors to receive vital medical care before they are removed from the rubble, Barbera said. If not, the buildup of toxins from crushed muscles could make them go into shock after they are rescued. After the 2011 earthquake and tsunami in Japan, a teenager and his 80-year-old grandmother were found alive after nine days trapped in their flattened home. And the year before, a 16-year-old Haitian girl was rescued from earthquake rubble in Port-Au-Prince after 15 days. What to do during an earthquake The best practices for survival during an earthquake depend on where you are in the world. Building codes in regions with active fault lines are often designed to withstand earthquakes, but that doesn't hold true everywhere. In many countries, including the United States, the best practices are to drop, seek cover and hang on unless you are close to a building exit. Seek shelter under a heavy table or near sturdy furniture that may yield a survivable pocket if the roof collapses. Cover your face with cloth or a mask to protect from dust and debris. If you are trapped in the rubble after and earthquake, save your energy and don't overexert. Ration food and water, listen for rescue calls and search for something near you to make noise. If you have a phone with you, conserve its battery and try for help in short spurts each day. —- The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
