L'INSOLENTE AUDI TT CAMOUFLAGE
Spartmotard nous présente son Audi TT presque S avec ce covering Camouflage à la sauce GMG de l'éclair ! Il nous raconte les modifications faites, son histoire au Top Marque, et ses relations avec la police.
► Abonne-toi sans attendre pour le soutien
Merci à Spartmotard et à Yan Amg !
Production Blog Cars Passion et Vlog Cars Passion 2019
#Audi #UnLikePourLeProprio
Région de Bordeaux : la précarité des vendangeurs pendant les vendanges
Depuis 3 ans, le secours populaire distribue aux vendangeurs des colis alimentaires et des vêtements. La majorité d'entre eux viennent de loin, et le durant la période des vendanges dorment dehors, dans des campements sauvages. Cela pose un vrai problème d'hygiène. Ce reportage a été tourné dans le Médoc, à Pauillac, où la plupart des châteaux viticoles ne logent plus leurs équipes de ramasseurs pour des questions de normes européennes. Un réflexion est engagée dans le secteur pour trouver des solutions pour les vendanges 2019...Toute l'actualité en Nouvelle-Aquitaine
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Franciacorta - Casa Caterina (Winemaker stories)
Some of the best Franciacorta and metodo classico by Casa Caterina. Learn the champenoise method here and meet the producer.
From what we learned in all these years...
we understood that at least 10% of the must has to stay in wood barrels
without filtering and any kind of chemical process
so the must stays on yeasts for six months
and after that, we do the cuvée (the blend) with the stainless steel tank
we come from a family of winemakers. Our father was a winemaker
a small one in Monticelli Brusati (a small village in North of Italy)
and during the years he imparted in us the passion of winemaking
so we both started in 1984
there's nothing strange in here
we just pay attention to the vineyard and the wine is made by itself
as long as we respect the ethics of Mother Nature
wine is fantastic for this.
if you follow the nature you'll have products that will surprise you
this happens when you don't do chemical weed
the work is heavier for sure
but at the end it give us great satisfaciton
so we treat the plants just with a bit of copper and sulphur
so you don't add anything, yeast or similar?
everything here is only Natural (sorry if i used this word, natural)
why sorry?
because now days everyone speaks about Natural wines, sometimes it is just an excuse
in the last years, someone used the word Natural to present wines that scared the consumers
so the yeasts that you see here after the fermentation the stay in the bottle from 5 to 10 years
and this gives to the wines really special flavours
I have to say that not just in this area but all over, the wine nowdays is the hands of the big industry
the industry doesn't do a wine link with the soil and the land were does it come from
so they plant the vineyard on the flat plain because it's easier and cheaper
but that's wrong because the plain doesn't make a good wine, so they focus on building the flavor artificially in the cellar
with a standard flavour made for the market
and this is a wrong way to make wine
winemaking cannot just be about profit
you can make money with it but respecting the soil and the Nature
most of the people think that making wine is only about making money, but that's wrong
while the big industries they only make their calculations based on number of bottles vs price. it's only about profit
2-3 big wineries here are just doing business, there's a monopole and small producers they suffer for that
the problem is not the conflict between big and small wineries
the problem is that every winery should have a specific identity
a small winery of 20-30k bottles cannot make a standard flavour similar to the other ones
everyone should make a wine base on the characteristic of the place where it comes from
we learned this from the French.when you go in Champagne each village has it's own identity, from Ay, Ambonnay, Avize, etc...
so this means to create subzones and the big zone
so that the consumer can distinguish the differences between the subzones and different areas
not based on the scale better or worse, but on the differences between one and the other. what is called terroir
does it happen that the big wineries they put obstacles on trying to create subzones?
of course
yes there's a dome made by the 3-4 biggest wineries
so that they create a standard flavour
that's why we both decided to get out of the DOCG (controlled and Guaranteed Denomination of Origin national law)
because they tried to make a standard wine for all the region
and I think this is a big damage for the region
for example in Champagne when there's a big problem related with the region...
there's a team group, and winemakers work together to find a solution
while here in Italy each one goes by it's own
this means creating problem to all : the small and the big winemakers
I don't want to argue about it
all these problems should be solved by the Consortium
the consortium should be a filter or a buffer between small and big winemakers
so that there's a balance and more control. With control I don't just mean giving tickets
or creating problems to the small winemakers
so that the small producers understand the big ones and viceversa
For more information and bookings:
rimessaroscioli.com
roscioli.com
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Reims (51): L'assiette champenoise, 16ème meilleur restaurant gastronomique du monde
Le célèbre restaurant rémois fait à nouveau partie de la liste des meilleurs restaurants du monde.
Créé voilà 4 ans sur internet, ce classement compile les notes de plus de 500 guides gastronomiques, et des jugements de critiques reconnus. Les avis des clients sur des sites participatifs comme Tripadvisor comptent aussi pour 25% de la note.
Reportage : Vincent Thollet; Paul-Antoine Boudet. Montage : Laura Klein.
Voegtlinshoffen, sur un coteau au milieu du vignoble en Alsace
Voegtlinshoffen est un charmant village viticole, situé sur la Route des Vins d’Alsace, dans le Parc Naturel Régional des Ballons des Vosges (parc-ballons-vosges.fr) à seulement 10 km au sud-ouest de Colmar et proche des principaux sites touristiques de la Région Alsace.
Perché sur les collines sous-vosgiennes, tel un belvédère, à 340 mètres d’altitude, Voegtlinshoffen s’étire sur un coteau au milieu du vignoble alsacien en offrant à la vue la plaine du Rhin, de Bâle au Sud, jusqu’à perte de vue au Nord.
En face, la Forêt Noire et le Kaiserstuhl limitent l’horizon. Au sud, derrière le Jura, brillent de temps à autre, les sommets des Alpes suisses, tandis qu’au Nord, la cathédrale de Strasbourg est le point le plus éloigné qu’on peut distinguer par temps clair.
Avec une altitude minimale de 267 mètres et une maximales de 899 mètres (Stauffen), Voegtlinshoffen s’étend sur une superficie totale de 385 hectares. Bordée à l’Ouest par 160 hectares de forêts et 39 hectares de prés, la commune est coupée en deux dans le sens Sud/Nord par une falaise de grès. Le côté Est, sous la falaise, comprend le village et 110 hectares de vignes.
Voegtlinshoffen compte quelques sites remarquables, tels que Bumatt dans le vallon de Marbach, la carrière Retz ou le lieu-dit Hatschbourg.
Le ban communal de Voegtlinshoffen se trouve en limite des communes de Soulzbach-les-bains, Wihr-au-val, Wintzenheim, Husseren-les-châteaux, Eguisheim, Obermorschwihr et Hattstatt.
Réalisation Jean Marc Coquelle