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When you ask what love is, imagine you

When you ask what love is,

imagines two hands burning

encountered ,

two looks lost in each other, two hearts that tremble

before the immensity of a feeling, and a few words

to perpetuate an instant.

Douar Alan

black and white - picture Jesed Francis Moreno

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has great importance from industrial point of view to use it Tungsten nel dell'estrazione field.

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15

Love begins when broken fingers and turn
the lapels of the suit,
when no longer needed but also plenty of looking
old age, when the tower
memories, high or low
bends into the blood.

Love begins when God
and ends when man falls,
while things, too eternal
begin to wear, and signs
, mouths and signs, they bite each other
anywhere.


Love begins when light is cracked like a dead disguise
on irremediable loneliness.

Cause love is just that: as the beginning


stubbornly hidden behind the end.

Roberto Juarroz

Emily Osment Measurments

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Death will come and will have your eyes

this death that accompanies us from morning till night, sleepless,
deaf, like an old remorse
or an absurd vice. Your eyes
will be a vain word,
a silent cry, a silence.
So you see them every morning on
when you gaze alone
in the mirror. O dear hope,

that day we too will know that you are life and nothingness

For all death has a look.
Death will come and will have your eyes.
will be like giving up a vice, as seen in the mirror

a dead face re-emerge, like listening to a
closed lips.
go down into the Eddy dumb.

Cesare Pavese

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Interesting how we fall in love:

in my case, absolutely. Absolutely and, alas, often -

so it was in my youth.

And always with rather young men -

immature, sulking, or participating shyly kicking the dead leaves:

the manner of Balanchine.

Neither saw them as repetitions of the same thing.

I, with my inflexible Platonism,

my proud to see one thing at a time:

I ruled against the indefinite article.

Yet, the error of my youth

made me feel hopeless, because they repeated

as is usually true.

But you felt something beyond the archetype -

true expansiveness, exuberance and love of the earth

profoundly foreign to my nature. A merit of mine, blessed

my good luck to you.

blessed absolutely, in the manner of those years.

And you in your wisdom and cruelty

gradually taught me that there is no sense of that term.

Louise Glück

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picture Gigi Stoll

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Legge THE GOOD TIME

time Aquel que
fleet touches us with its mystery. We will always
this
broken at that time. Toca

life and plucks her palms
instruments. Did you turn on your music

only to forget.

But some things never die
and others who never lived.
And
have to fill all the universe.

And you can not get rid
of his memory.

José Hierro , 1947

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Barrels topping ... it seems easy


rains, there is a lot of moisture in those days. I do not like pouring the wine bottle or so when there is low pressure, in addition to believe, like my ancestors, which is not good for the wine, I think, simply, that at best do nothing!
... so: filling of barrels.
Did you know that a barrel is able to "drink" up to 20 liters of wine per year (almost the per capita consumption in recent years in Italy) and I've got to keep about 150!
not come all that far, much depends on the temperature and humidity, it is well known a very great difference between those who lie in the ancient underground cellars Villa Dolphins and those who share with me the most obvious changes from the cellar of the Guard ...
The filling should be done with some frequency, to prevent oxidation or worse still, the formation of acetic acid bacteria, following strict rules.
The stakes are high, only the wine ages in barrique felt better, it takes very little to affect more ...
The first thing to do is remove the cap and sniff, check with a light inside, take the "thief" and a bit of wine tasting. If all goes well, proceed to fill (with wine of the same quality) and will enter the close date of the transaction. For each batch of the same wine, perform sample analysis. But sometimes
I happen to find some barrels "suspect" that does not convince me, sometimes the nose, mouth sometimes, rarely, because of the flor that has formed on the surface (a fungus that can also odious to convert wine into vinegar ) then will immediately draw the analytical control, but even if everything is in place the barrel is literally marked for life ... and you need to remove from head to wear the best labels. Facts & Figures

:
February 4 to 14
smelt,
controlled
tasted, filled

145 barrels fit
: 143
suspicious
two hours spent: 35
used 270 liters of wine samples for
controllo : 25


Filling of barrels ... it seems easy

It's raining, there is a lot of dampness in those days. I do not like to bottle or to decant the wine when it is low pressure. I believe, like my ancestors, which is not good for the wine and I think, simply, that it is better to do other things!
... Then: filling the barrels
Perhaps not everyone knows that a barrique is able to "drink" up to 20 liters of wine a year (almost the “ pro capite” consumption in last years in Italy) and I've got to keep about 150!
Not all drink so much , depends on the temperature and humidity. In fact, I see a big difference between the barriques who lie in the ancient underground cellars of Villa Delfini and those who share with me the most obvious changes from the cellar of La Guardia..
The filling should be done frequently and follow strict rules to prevent oxidation, or worse, the formation of acetic acid bacteria.
Only the best wine aging in the barrels, a small mistake can spoil everything.
The first thing to do is remove the cap and smelling, check the inside with a light, taken with the "thief" a bit of wine, then taste.
If all goes well,I proceed to fill (with wine of the same quality),then I put the cap and I take note of the date.
I take also some sample to analyze the wine. .
But sometimes I happen to find some barrels "suspect " that does not convince me, sometimes the nose, sometimes mouth, rarely, because of the “ fioretta” that has formed on the surface (a odious fungus that can also to transform the wine vinegar!), I immediately do the analysis, but even if everything is ok, the barrel is literally marked for life ... and it is to be removed from the head to wear the best labels.....


February 4 to 14
smelt,
controlled
tasted,
filled
145 barrels
Good: 143
suspicious: 2
hours spent: 35
used 270 liters of wine
control samples: 25