L’Histoire d’un héritage Italien à travers le Limoncello

admin.angoweb — Thu, 22 Feb 2024 18:00:00 +0000

Dans cette interview sur France Bleu, Olivier Ruggeri, fondateur de Ruggeri Liquori, revient sur l’histoire de sa marque, son héritage familial et la passion derrière ses liqueurs artisanales italiennes.

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L’Héritage familial

Ruggeri Liquori Company, fondée en 2023, puise ses origines dans un petit village de la région des Marches en Italie. Avec la volonté de perpétuer l’héritage familial, l’étiquette, inspirée d’une vraie photographie, illustre son grand-père et son frère jouant de la clarinette dans les années 40.

Une fois que j’ai eu le dessin pour l’étiquette, je l’ai montré à ma grand-mère. Juste avant qu’elle nous quitte, je lui ai fait une promesse : créer cette étiquette de sorte à ce que son mari, mon grand-père, devienne l’ambassadeur de la marque.

Olivier Ruggeri Tweet

Une passion transformée en projet entrepreneurial

Avant de lancer sa marque, Olivier Ruggeri a fait ses armes dans le commerce et la grande distribution. Mais son envie d’entreprendre et de renouer avec ses racines l’a poussé à fonder Ruggeri Liquori. Cette décision marque un virage audacieux dans sa carrière, mettant en avant des produits artisanaux de qualité qui redonnent ses lettres de noblesse au Limoncello.

Une gamme artisanale d’exception

La gamme Ruggeri Liquori inclut :

•Limoncello : Un classique revisité, élaboré à 28 % pour être servi glacé.

•Meloncello : Une liqueur unique qui capture la fraîcheur du melon dans un format inédit.

•Boscocello : Un mélange audacieux et raffiné de fruits des bois, parfait pour les cocktails.

Projets et Ambitions pour 2024-2025

Avec une distribution déjà bien implantée au Luxembourg et en Moselle, Ruggeri Liquori ambitionne d’élargir sa présence dans les bars et restaurants en France et en Europe.

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L’article L’Histoire d’un héritage Italien à travers le Limoncello est apparu en premier sur Ruggeri Liquori.

Un zeste d’Italie

admin.angoweb — Wed, 15 Nov 2023 07:00:00 +0000

Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.

Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare’s milk.

Fermentation Process

Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers.

These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press.

On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.

Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.

Ernest Hemingway Tweet

Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with « delicate » red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called « whole berry ») to encourage the retention of fruity aromas through partial carbonic maceration.

The Grapes

The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.

Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.

In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.

Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.

Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.

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