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Stop GMO

Federica Ferrario, head of GE campaigner Greenpeace Italy, Tuesday issued a press release announcing the satisfaction: "We did it, we stopped GMOs." The statement explains that the magistrate of Pordenone has established a fine of € 25 thousand for George Fiden - Friuli the farmer who planted GM corn illegally - and the destruction of GM field of Fanna. "After complaints, laboratory analysis, our activists in action to stop the contamination, today finally returns to the rule of law in Friuli and put the bases to put an end to this absurd and irresponsible lawlessness, which had lasted for months, "says Ferrari.

The story had begun in April, when, in Friuli, a farmer, George Fiden precisely autodenunciato had to have sown, he said, six plants of GM maize. Actually were sown two full fields, all with illegal GM maize. It took an intense campaign of Greenpeace and groups who care about Italian food for the move is to urge politicians to act. Eventually the goal is reached.

"The Italian agricultural system, which is based on small crops of quality, would be put completely in the knee by a green light to GMO. We decided to hold a conference under the Fair Rice Isola della Scala in Verona, to reflect on the importance of safeguarding the Italian agriculture, starting with the rice, "announces Greenpeace, stressing that:" Even at Europe is much to be done to prevent GM contamination, and it is essential to improve the procedure for the safety evaluation of GMOs, still insufficient. " And the association has started a petition "to collect a million signatures, citizens Europeans can formally ask the European Commission to a future free from GMOs. We're almost there. Missing very little to a million. "

The text of the appeal to European Commission President José Manuel Barroso: "We appeal to you to put a moratorium on the introduction of GMOs in Europe and create a scientific institution, independent ethics that conducts research on the impact of GMOs and determines the rules. " To sign, click here .

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Doubts on ITER

Jacques Foos, honorary professor at the Conservatoire National des Arts et Metiers, in an article in L'Expansion . Com highlights doubts about the international project ITER (International Thermonuclear Experimental Reactor), starting from the statements of the Nobel Prize Georges Charpak to pull a surprise in the relevance of the dance project that seeks to achieve controlled nuclear fusion, carried out by international teams of researchers. The questions arise from the fact that some alleged benefits of the merger does not now seem so obvious but the technical difficulties while making the enormous price and considerable delays in its implementation.

Proponents of the merger as an argument using the fact that it does not produce radioactive fission as classical. But the process is free of tritium, a radioactive element that is difficult to confine to its small mass with the consequent risk of falling into non-negligible amount. In addition, the fusion reactions produce high energy neutrons that induce radioactivity in all the materials and structure within the perimeter of the reactor, which practically does not happen in current reactors. In terms of radioactivity created, you can say that there are as many kilowatt-hours produced becquerel created for fission.

Another topic: the merger is an inexhaustible source of energy. However, the fusion reactor requires for its operation of significant amounts of lithium, which is a relatively rare metal. Above all, the argument is now with the advent of more sustainable, now very close, the fourth generation of reactors, particularly in fast neutron reactors that make the conventional fuel, uranium and plutonium, a source of energy for several millennia.

We can therefore legitimately question, "says Foos, on a project, given its cost in the past year, from 6 to 16 billion euro. 45% percent of this amount is charged to Europe, though it should be seen as an international project in a broader sense, as if the project succeeds, it is certain that technological implications of it will benefit the whole world or where it has funded or not. And, therefore, Foos says, it is logical that everyone pays "to see" something that does not happen today, while some, including France, pay a very heavy. And nothing indicates that this budget is not revised true-up in the future, having almost tripled in recent years. And given the delays, the fuel will not be charged prior to 2026, Foos wonders how many of those now participating in the experiment, will present at the first trial.

Certainly the merger is a formidable challenge for scientists. The history of fusion is as old as the universe, since the first nuclear reactions began a millionth of a second after the Big Bang. Even today 80% of the shining stars in the universe for fusion reactions, such as the sun consumes 460 million tons of hydrogen per second for a power loss of 4 billion billion kW. The fusion reactions, then, produce a greater amount of energy, 7 times more than fission reactions used in nuclear reactors. However, because the atomic nuclei can fuse, we need temperatures of the order of a billion degrees, temperatures that occur naturally inside the stars. Another question is if the man wants to recreate these conditions and especially to control the reaction.

The first use was made of the merger, was the military by building a bomb. A use which does not control the reaction. Furthermore, to obtain the required temperature using a classical fission bomb. The control of the reaction is much more complicated, since the merger appears to be a way to produce energy giant in solid state materials that can not withstand temperatures above a few thousand degrees. Hence the idea of \u200b\u200bconfining the hot plasma with magnetic fields. The first experiments were made in the USA in 1938 and the first experimental reactor, the tokamak, were developed during the years 1958-1968, and are working in different countries. The ITER project is not just another prototype should demonstrate the industrial feasibility of a fusion reactor. For this reason, must be able to produce more energy than is needed to achieve the fusion process and to monitor this process for a period of about 5 minutes.

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Wine: Sicilian wins in Sicily

Most of the white grapes have been harvested, the harvest has started in the red, some have already done. Among the members Assovini's satisfaction with the quality of the grapes and this year we speak of good harvest. The picture, as always, is a bit 'patchy for the diversity of climatic conditions on the island but the common denominator of the vintage 2010, from the first declarations of technicians and owners, is that it has enjoyed a favorable weather pattern, with a fresh spring, dry summer characterized by only a few days of hot weather in August and then a bit 'of rain in September, and above all with excellent day-night temperature changes, they did raise healthy grapes, well ripened, which is expected to make perfumes wines get very intense, and wide variety. The winemaker

Tonino Guzzo, the following member companies of the cellar Assovini Viticultori Associates of Canicatti, Castellucci Miano and Feud in Valledolmo Disisa in Monreale, mapped out a preliminary assessment of the 2010 harvest in west-central Sicily: "This is the third vintage in a row that looks great in my opinion, was a year with some fresh hot day until late August, there is a decrease in the quantity but the quality is really good. " For Viticultori Associates, with vineyards ranging from sea level on the coast of Agrigento until 600 meters inland from Canicattì, Guzzo in the coastal zone has already completed the harvest of white and began that of Nero d'Avola. For Castellucci Miano Madonie with vineyards on 600 meters of altitude instead the collection has just begun and has started with the catarratto that will serve as the basis of the sparkling wine, the acidity is excellent. A feud Disisa, about three hundred meters inland from Palermo, but it is already finished collecting the perricone and yields were deliberately very low. A

Donnafugata describe a year of average wettest autumn and winter. The harvest began a little 'late, but then accelerated, has been completed for some variety in the same period last year, and for others a few days in advance. "The heat waves of August were well balanced by high temperature between day and night, the isolated squalls of September did not cause problems - reviews are by Antonio Rallo - For all the varieties have been regularly achieved excellent ripening sugar and phenol. Overall, the grapes harvested at Contessa Entellina and Pantelleria are slightly below average in quantity, from very good to excellent quality is achieved for the wine. "

other side of the island Francesco Ferreri dell'Acate Valley and chairman of the Consortium of Cerasuolo di Vittoria, also describes optimal age and makes good predictions about the fragrance of the year. 'It is true that it rained in early September - said Ferreri - but in a concentrated and very strong so that the soil has not had time to absorb the water that slipped away, the grapes are left dry, very sound, and not There was the hit of heat that sometimes makes them ripe. The temperatures are not particularly high, the temperature changes between day and night large, aging very smooth, the result - he concludes - are great fragrances, particularly among whites for cricket. " After the harvest dell'inzolia, cricket and chardonnay in the valley began dell'Acate milkshake, very fragrant this year, and the Nero d'Avola.

In mid-harvest is also Sireci Fabio Feudo Montoni to Cammarata, the heart of Sicily, which emphasizes that in his area the winter rains have made up a good supply of water depth in the soil, then it was a cool summer with high day-night temperature changes. Despite a bit 'of rain in late August, the grapes are left in the aerial part dry and healthy, did not show any disease and this has been really good for his company which is in organic conversion. "The catarratto is really great. There was this year's extreme heat, the ripening curve was excellent - he explains - the acidity is high and after maceration I noticed a very pronounced bouquet. The red grapes are presented now with crunchy and very mature seeds.

has almost finished harvest, plants have only the cabernet sauvignon for perfect lignification of seeds, instead of Cattolica Eraclea Roger Rizzuto that make wine in their own, but is also an important bestower of Cantina Settesoli of Memphis. "This year there was sirocco, a few days of hot close of August, the fact that merlot is very sensitive to the African heat did not suffer at all - says Rizzuto - the harvest is playing a little 'later, August 7 with the pinot grigio, and because in my company, like many in Memphis, for the most part by machine when the grapes have reached the perfect point of ripeness we picked them quickly and also at night, from one to five in the morning, creating a very precise harvest on the basis of different grape varieties, soils and altitudes in the basement and bringing a product really perfect. "

Significant temperature changes are the norm instead of Etna, where the harvest is just beginning. Nerello carricante and are still on the plant but it has already harvested the international and the other white Sicilian. "It 's been a year earlier and less abundant in quantity because it did not rain from late June to late August - says Francesco Cambria's Cottanera - August 23 we started Etna harvesting and dell'inzolia grecanico, 25 Merlot, and so on. But the nerello early this year, we will begin collecting as early as next week with 7-10 days in advance. The quality of the grapes is very good, almost optimal ripeness, the rains have not damaged the beginning of September the grapes that have remained very healthy. We expect wines from international varieties particularly fresh. "

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quality wine comes from the collection of Cardin


Pierre Cardin, French fashion designer Italo-synonymous in the world of haute couture, landed in the wine world. Rather, she married the world of Sicilian wine. Thus, a red and a white grape grown in Sicily, will join the collection of Maxim's products, brands in the portfolio of the grand old man of fashion chic.
Maxim's is the name of a historic restaurant that looks out on the Rue Royale in the heart of Paris. Famous for its Art Nouveau-inspired decor, opened its doors in the years of the belle époque. For the record, April 7, 1893. Since then, Maxim's is everywhere in the world for haute cuisine. Perhaps it is also why in the early eighties and the creator of fashion bulles of soft and flabby, bought the restaurant, making their brand-symbol. Not only in the restaurant business class, with similar space open New York, London, Monte Carlo, Geneva and also in Brussels, Tokyo, Shanghai and Beijing. Yet the hotel industry faces, porcelain, perfumes. And many products and items, including bottled mineral water in the province of Arezzo, the eponymous champagne, chocolates of various flavors. And a fine coffee blends. The wine was missing. But up to now. Why
early 2011 the tailor-entrepreneur from San Biagio di Callalta (Treviso), will launch on the market a Maxim's de Rouge and Blanc de Maxim's. A debut ever, given to a Nero d'Avola and Grillo and a blend of Chardonnay. Both IGT Sicily, will be offered in limited edition, in boxes Wood, and raised in elegant Burgundy each wrapped in sheets of tissue paper. Three bottles of 40 € each, both daughters of the 70 hectares of vineyard planted by the Sicilian family Sutera, nell'Agrigentino and in the district of Mazara del Vallo (Trapani). It is with the Sutera, homonymous winery owners, the French fashion designer who has forged a partnership through which the Maxim's wines are produced in Sicily and in the circuit world of Pierre Cardin style. "It was not an easy thing, nothing was taken for granted" - Walter Curatolo says that with his mother Maria Sutera was directing the operation to the Sicilian home. "In recent months we have asked for samples of wine, analyzed them in Paris, sieved team of winemakers and tasters of Maxim's. At the end of - marks - we were told that we had chosen. "
The two labels will be submitted to the stand that Vinitaly 2011 will mark the debut of the French wine-universe. (Umberto Ginestra)