Tarvisio to Vajont 182 km
From the Garibaldi:
From the stage start at Cave del Predil as far as Tolmezzo, the race route descends slightly but consistently, then starts a shallow climb as far as Ovaro. Long but not especially demanding climb to Sella Ciampigotto (gradients mostly around 4%). Fast and sometimes technical descent as far as the Piave valley. Intermediate sprints at Lozzo di Cadore and Pieve di Cadore. A descent leads to Longarone where the final climb begins up to Passo Sant’Osvaldo, leading to the stage finish.
Final 7 km are uphill. First part has hairpins and gradients of about 6% on a wide road. After 3 km, three well-lit tunnels, partially open at the side. Final kilometre climbs slightly, with the section from 500 to 100 m descending slightly. Finish line at the end of a 200 m straight. Road width 6 m, surfaced with asphalt.
Perhaps a day for the breakaway? It seems likely, but given how well both Vincenzo Nibali and Cadel Evans have been riding, it is hard to pick against them in almost any stage. If their rivals attack to make up time, will they follow?
From the Guardian:
It's also a poignant day for the race as the stage passes through the villages of Longarone and Codissago, both of which were destroyed in the Vajont Dam disaster 50 years ago this year. Around 2,000 people were killed in the tragedy.
The day starts with the first doping results of the Giro. Sigh:
dwuori
5:39am
via
Twitter for iPhone
UCI announces adverse analytical finding at Giro for AG2R's Sylvain Georges (presence of the stimulant Heptaminol)
Also, this:
nealrogers
6:38am
via
TweetDeck
Also, this:
nealrogers
6:38am
via
TweetDeck
giroditalia
5:29am
via
Web
20 kilometers on and nothing much has changed: 74km to go, and the breakaway had a lead of just over five minutes. 57 kilometers to go and the gap remained around five minutes. Ahead, Gretsch jumped from the break and with 42 kilometers remaining he had about one minute over his breakaway compatriots.
opqscyclingteam
6:58am
via
TweetDeck
opqscyclingteam
6:58am
via
TweetDeck
| 1 |  |
R. Navardauskas | Garmin | 4:23:14 |
| 2 |  |
D. Oss | BMC Racing | +1:08 |
| 3 | |
S. Pirazzi | Bardiani Valvole | +2:59 |
| 4 | |
S. Puccio | Team Sky | +3:07 |
| 5 |  |
P. Martens | Blanco | +3:07 |
| 6 | |
D. Di Luca | Vini Fantini | +3:07 |
| 7 |  |
E. Martínez | Euskaltel | +3:07 |
| 8 |  |
S. Pauwels | Omega Ph.-Q-Step | +3:10 |
| 9 |  |
E. Petrov | Saxo - Tinkoff | +3:11 |
| 10 |  |
Jac. Rodríguez | Androni Giocatt. | +3:25 |
| 1 | |
V. Nibali | Astana | 43:26:27 |
| 2 |  |
C. Evans | BMC Racing | +41 |
| 3 |  |
R. Urán | Team Sky | +2:04 |
| 4 |  |
B. Wiggins | Team Sky | +2:05 |
| 5 |  |
R. Gesink | Blanco | +2:12 |
| 6 | |
M. Scarponi | Lampre | +2:13 |
| 7 | |
M. Santambrogio | Vini Fantini | +2:55 |
| 8 |  |
P. Niemiec | Lampre | +3:35 |
| 9 | |
B. Intxausti | Movistar | +4:05 |
| 10 | |
F. Pozzato | Lampre | +4:17 |
From the producer:
GEOGRAPHICAL LOCATION: Cialla, Prepotto (Udine) Friuli – North-east of Italy.
VINEYARD: Cjastenet; 3.00 hectares facing SSW at an altitude of 150-200 m.; owned. Roncjs; 2.56 hectares facing SSE at an altitude of 165-180 m.; owned.
VINES: 50% Schioppettino of Cialla, 50% Refosco dal peduncolo rosso of Cialla.
VINES: 50% Schioppettino di Cialla,50% Refosco dal peduncolo rosso di Cialla.
WINE MAKING: Fermentation in stainless steel containers at a controlled temperature, maceration with no skin squashing, static natural decantation until malolactic fermentation is over, 15-20% maturation in barrels for 12-18 months.
Suitable for ageing. Further ageing in bottles for one year.
Some information on Schioppettino, also from the producer:
The earliest written mentions of Schioppettino go back to 1282 on manuscripts now kept in the Albana Castle, in the Prepotto province. Historically, this grape has different names in different regions, according to the language of the land: Sclopetin (Friuli), Pocalza (Slovenia) and Ribolla Nera (Italy).
Since its origins, Schioppettino has always been grown in a very small area on the southern hills of the Prepotto county. Traditionally, two “cru” stand out for quality: Cialla e Albana.
There were approximately a hundred or more local vineyards in Friuli and Schioppettino was quite well known and liked outside the region, its reputation reaching as far as central Europe. Unluckily, most of those vineyards were destroyed between 1800 and 1900 with the spread of terrible grape diseases like “oidio” and “fillossera”. Eventually, the cultivation was completely abandoned after World War I and II, as Cialla was close to the front line and workers were recruited in the army. After the war, traditional grapes were replaced with foreign types (Cabernet, Merlot, Blaufrankisch ecc.), which were easier to grow and more marketable, resulting in the loss of a range of indigenous kinds that was unique in the world!
In 1970, the Rapuzzi family bought a property in Cialla for the purpose of growing only local grapes. At that time, the only traces of Schiopettino were in ancient manuscripts and in the memory of the elders. Paolo and Dina Rapuzzi managed to find about 70 surviving vines in the valley and nearby, which enabled them to create a whole new vineyard and resuscitate Schioppettino.
I say: Green pepper, herbs, cherries and plums. VINEYARD: Cjastenet; 3.00 hectares facing SSW at an altitude of 150-200 m.; owned. Roncjs; 2.56 hectares facing SSE at an altitude of 165-180 m.; owned.
VINES: 50% Schioppettino of Cialla, 50% Refosco dal peduncolo rosso of Cialla.
VINES: 50% Schioppettino di Cialla,50% Refosco dal peduncolo rosso di Cialla.
WINE MAKING: Fermentation in stainless steel containers at a controlled temperature, maceration with no skin squashing, static natural decantation until malolactic fermentation is over, 15-20% maturation in barrels for 12-18 months.
Suitable for ageing. Further ageing in bottles for one year.
- Colour: ruby with red reflections.
- Nose: elegant and moderately spicy bouquet. Fragrances of green pepper and small fruit.
- Taste: dry, slightly tannic, rich and composite elegant fruity flavour.
Some information on Schioppettino, also from the producer:
The earliest written mentions of Schioppettino go back to 1282 on manuscripts now kept in the Albana Castle, in the Prepotto province. Historically, this grape has different names in different regions, according to the language of the land: Sclopetin (Friuli), Pocalza (Slovenia) and Ribolla Nera (Italy).
Since its origins, Schioppettino has always been grown in a very small area on the southern hills of the Prepotto county. Traditionally, two “cru” stand out for quality: Cialla e Albana.
There were approximately a hundred or more local vineyards in Friuli and Schioppettino was quite well known and liked outside the region, its reputation reaching as far as central Europe. Unluckily, most of those vineyards were destroyed between 1800 and 1900 with the spread of terrible grape diseases like “oidio” and “fillossera”. Eventually, the cultivation was completely abandoned after World War I and II, as Cialla was close to the front line and workers were recruited in the army. After the war, traditional grapes were replaced with foreign types (Cabernet, Merlot, Blaufrankisch ecc.), which were easier to grow and more marketable, resulting in the loss of a range of indigenous kinds that was unique in the world!
In 1970, the Rapuzzi family bought a property in Cialla for the purpose of growing only local grapes. At that time, the only traces of Schiopettino were in ancient manuscripts and in the memory of the elders. Paolo and Dina Rapuzzi managed to find about 70 surviving vines in the valley and nearby, which enabled them to create a whole new vineyard and resuscitate Schioppettino.
You can read more about the producer and the grape from Jeremy Parzen and Hawk Wakawaka. Speaking of Hawk Wakawaka, you can also read her write-up of a great tasting that I went to yesterday at Shake Ridge Vineyard in Amador County.
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