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" ... It is a type of avocado exclusive of Isla Bonita, mainly consumed in countries of Latin America and cultivated in very specific climates, which confers properties and organoleptic qualities very different to the most commercialized avocados, in addition to a series of nutritional advantages added. ... "
" ... Perhaps not surprisingly, a good portion of breweries are investing in the cannabis industry. Humulus (hops) and Cannabis are both genera in the family Cannabinaceae, and have similar “organoleptic” properties — i.e., they taste and smell similarly. Both have similar recreational uses. ... "
" ... Rather than demanding included wineries be officially organic, Gariglio's team looks for producers with a focus on sustainability. Those especially noteworthy in vineyard and cellar are upheld as examples through Slow Wine’s prizes: the guide's Snail (set aside for wineries) and Slow Wine (a bottle designation) tell producers that, "this is our idea of best quality, and if you want to you can use these ideas in your own work," Gariglio explains. Rewards for a job well done, these awards also aim to better the behavior of other producers by pointing drinkers to those whose wines, "in territorial, organoleptic, and climate ways," most fit the organization's desire for what is delicious and connected to where it comes from. (Both symbols also imply that no chemical herbicide was used and that bottles offer good value relative to the zone in which they were made.) Then, Bottle and Coin symbols for a high average quality across a winery's entire lineup, or, respectively, a great-value bottle. In the Italian edition wineries included must grow their own grapes, the few exceptions buy in around 10% and occasionally wine. In the English edition (its subtitle is "A year in the life of Slow Wine"), the U.S.'s longtime mix of estate and buying grapes means that vineyard criteria take prominence over ownership in those stories —and the less-history-and-place-focused People replaces Life as introduction to the producer. While Gariglio's team prefers winemakers who rely on spontaneous fermentation, they recognize that, especially for white wines fermented of course without skins, other yeast options are often necessary. ... "
" ... “In the red wines, I like to feel both the fruit, the tannin and the freshness”, says Daniela. “I use a particular tank for fermentation, which allows gentle extraction of the tannins and the organoleptic characteristic of the grapes. The fermentations are long also for the red wines.” ... "