Cheers

Cheers April/May 2018

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link: https://read.epgmediallc.com/i/963465

Contents of this Issue

Navigation

Page 7 of 59

www.cheersonline.com 8 • April/May 2018 DRINK CULTURE The Frescobaldi family has been producing Tuscan wines for more than 700 years and some 30 generations. But it's been gaining more attention for a fairly recent wine project with the Gorgona penal institution. Frescobaldi has released its fi fth vintage of Gorgona, a small-pro- duction, high-end organic white wine. A 50/50 mix of vermentino and ansonica, Gorgona is pro- duced from grapes tended to by the prisoners; the wine retails for about $90. How did Frescobaldi get involved with the project? Marchese Lamberto Frescobaldi, president of the Marchesi Frescobaldi Group, shared the story during a Gorgona wine tasting in New York in late February. AN OFFER HE COULDN'T REFUSE It began in late July 2012, when Frescobaldi received an email from the director of the prison on Gorgona. A rocky, 400- acre island located about 20 miles off the coast of Tuscany, Gorgona had a small vineyard, the director said. It was look- ing to improve the wine while creating a program to provide the prisoners with agricultural skills. Frescobaldi noted that his wife immediately told him not to get involved with the prison. But he was intrigued with the idea and paid the island a visit a week or so later. Gorgona, which has been a penitentiary since 1863, is now where prisoners go to serve the end of their sentence, typically the last fi ve to six years. While many Gorgona in- mates have committee serious crimes, none are sex offenders or involved with the mafi a, Frescobaldi noted. He toured the grounds and found that the 2.5-acre vine- yard was well kept: A Sicilian inmate who had previously owned a vineyard had been tending to it for a few years. After tasting the wines in the small cellar, Frescobaldi realized he could help the island improve its production. More important, he could provide the prisoners with a way to make a livelihood when they were released. Frescobaldi initially signed on for a three-year project with Gorgona. SOWING THE SEEDS Frescobaldi agronomists and oenologists began working in the Gorgona vineyard alongside the inmates, teaching them about winemaking and organic farming. They planted more vines and doubled the size of the vineyard. Both vermentino and ansonica grapes are native to the island and coastline and do well with the heat, Frescobaldi noted. "Ansonica is a big berry that matures slowly and trav- els well with vermentino." The wine is shipped in barrels to Frescobaldi's winery where it's fi nished in the bottle. "This wine is Gorgona—it's really an expression of the island," Frescobaldi said, with lots of minerality from the volcanic soil, crispness from the mar- itime winds and the aromas of the vegetation. Wines from the vineyard's new plantings will be 100% vermentino. They also recently released a small amount of Gorgona red, from the sangiovese and vermentino rosso grapes already growing on the island. Frescobaldi signed a new 15-year agreement with Gorgona in 2015. Of the 95 prisoners currently incarcerated on the island, 18 work on the Gorgona wine project. The inmates involved are shifted so that others have the opportu- nity to participate and earn some money. The project costs Frescobaldi about 100,000 euros per year. The winemaker essentially rents the vineyard from the island, and it pays the prisoners by the hour (12 euros per hour), which is a standard wage for the job. A TASTE OF HOPE The earnings enable the prisoners to save money so that they can buy a car and rent an apartment when they get out. For many inmates, "working in the vineyard is the fi rst 'clean' money they've made," Frescobaldi said. The program also provides them with experience to fi nd jobs. As a result, Gorgona has a much lower recidivism rate— about 20% vs. 80% for the rest of the Italy's prison population. A few of the prisoners who have worked in the Gorgona vineyard were hired by Frescobaldi following their release. The prisoners are allowed to taste the wine once a year, in June on the launch day for the vintage. Gorgona wine has a special taste, Frescobaldi said, "the taste of hope, to give these people a second chance." —Melissa Dowling The Story of Frescobaldi's Gorgona Wine Lamberto Frescobaldi, president of the Marchesi Frescobaldi group, with two workers in the vineyard on the Gorgona island penitentiary near Tuscany.

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers April/May 2018