First August 2022 by The Malta Independent

ISSUE 335 JULY AUG 2022

A CAPSULE OF THE WORLD

SEA AWAKENING “Life isn't about waiting for the storm to pass... It's about learning to dance in the rain.” VIVIAN GREENE

EDITORIAL “We all come from the sea and back to the sea we will go. The Mediterranean gave birth to the world.” Anders Lustgarten, Lampedusa

Sea Awakening “W

ho that has ever visited the borders of this classic sea, has not felt at the first sight of its waters a glow of reverent rapture akin to devotion, and an instinctive sensation of thanksgiving at being permitted to stand before these hallowed waves? All that concerns the Mediterranean is of the deepest interest to civilized man, for the history of its progress is the history of the development of the world; the memory of the great men who have lived and died around its banks; the recollection of the undying works that have come thence to delight us forever; the story of patient research and brilliant discoveries connected with every physical phenomenon presented by its waves and currents, and with every order of creatures dwelling in and around its waters. The science of the Mediterranean is the epitome of the science of the world.” Edward Forbes, The Natural History of the European Seas

ON THE COVER: Detail from 'The Head of Saint John the Evangelist with the profile of the Head of Saint Peter to the left' attributed to Giovanni Antonio Boltraffio (after Leonardo da Vinci). Black chalk, coloured chalks and pastel, on paper prepared light grey. Sold for £189,000 at a Sotheby's London sale on July 6. Image © Sotheby's London. THIS PAGE: The brilliantly white Scala dei Turchi, Realmonte and Porto Empedocle (Agrigento), Sicily. Photography Anna Biasoli. EDITORIAL CONTENT AND SALES MANAGER SEAN ELLUL SELLUL@INDEPENDENT.COM.MT DESIGNER CONRAD BONDIN CBONDIN@INDEPENDENT.COM.MT PRODUCTION MANAGER ANDRE CAMILLERI ACAMILLERI@INDEPENDENT.COM.MT PUBLISHER STANDARD PUBLICATIONS, STANDARD HOUSE, BIRKIKARA HILL, ST JULIAN’S. TEL: 00356 2134 5888, WEB: WWW.INDEPENDENT.COM.MT FACEBOOK FIRSTMAGAZINE INSTAGRAM FIRSTMAGAZINEMALTA PRINTER PRINT-IT. FIRST IS PUBLISHED AS A COMPLIMENTARY MAGAZINE WITH THE MALTA INDEPENDENT ON SUNDAY AND IS NOT TO BE SOLD SEPARATELY. NO PART OF THE PUBLICATION MAY BE REPRODUCED WITHOUT THE PRIOR AGREEMENT OF THE PUBLISHER. FIRST MAGAZINE SINCE 1993. ISSUE NUMBER 335.

CONTENTS

RARE SKETCHES OF LEONARDO’S LAST SUPPER. Attributed to Giovanni Antonio Boltraffio, The Head of St.James the Less (after Leonardo da Vinci). Image © Sotheby’s London.

LA DOLCE VITA. Love in Portofino. Inside Belmond’s Splendido. Photograph © Belmond/ Beatrice Pilotto.

26 ON THE ROCKS. Classic Italian Cocktails. Photography Donna Billson.

THiS IS WiNE 9th chapter in this issue

EXCLUSIVE SERIES: THIS IS WINE. OVER THE MOON WITH NUITS ST GEORGES. Cote de Nuits vineyard, view of the vineyards between Vosne-Romanee and Nuits St Georges. Photograph courtesy Domaine Louis Jadot, © Aurelien Ibanez.

Aldous Bertram’s DRAGONS & PAGODAS. A Celebration of Chinoiserie. Photograph courtesy Vendome Press

CONTENTS [ISSUE 335. JULY AUGUST 2022]

Portofino and Belmond’s Splendido.

Mental Health and Active Ageing.

LA DOLCE VITA

COCKTAILS

Italian Riviera – On the Rocks.

ARTS

Divine Sketches of Leonardo’s Last Supper.

INTERIORS

Celebrating Chinoiserie. Inside Aldous Bertram’s Dragons & Pagodas.

THIS IS WINE

Over the Moon with Nuits St Georges.

OLIVE HARVEST

Branch to Bottle and Outdoor Cooking with Mediterranean Culinary Academy.

HEALTH & FITNESS

CONTENTS

Olive Harvesting and Outdoor Cooking with Mediterranean Culinary Academy. Photograph Suzi Mifsud.

ENVIRONMENT

70 Urban Landscapes and City Trees. 74 Sustainable Urban Greening. Gnien Victor Calvagna.

76 Making Shipping Greener. 80 Climate. 100 Years of the Malta Met Office.

OPERA

Aida. GOZO GETS A ‘ZEFFIRELLI’.

UNIVERSE

Magical Cosmic Cliffs. James Webb unlocking the Universe.

Mental Health. TIME TO TAKE A MENTAL HEALTH DAY. Photograph Faragliogni di Torre Sant’Andrea, Salento, Puglia, Massimo Virgilio.

86 UNIVERSE. James Webb revealing the Hidden Universe. Photograph NASA, ESA, CSA, STScI.

AIDA. Teatru tal-Opra Aurora, Victoria, Gozo gets a ‘Zeffirelli’. Photograph courtesy Teatru tal-Opra Aurora.

LA DOLCE VITA

“I found my love in Portofino, Perché nei sogni credo ancor, Lo strano gioco del destino, A Portofino m'ha preso il cuor.” Dalida – Love in Portofino, 1958.

ITALIAN RIVIERA

Love in Portofino

The name Portofino derives from the Roman Imperial name for the village – Portus Delphini, Port of the Dolphins, named because of the large number of dolphins that inhabited the Tigullian Gulf. Until the late 1800s Portofino was a sleepy fishing village, with the town's natural harbour supporting a fleet of fishing boats, then as rich aristocrats from Britain and Northern Europe discovered its beautiful harbour and crystal clear waters the village quickly became an exclusive destination for the wealthy. But it would take another few decades for its popularity to explode, when in the 1950's the jet-set would summer here. Portofino would become a Hollywood hideaway – indeed, Richard Burton and Elizabeth Taylor returned here time and again. At Splendido, A Belmond Hotel, Portofino, Burton proposed to Taylor on a wisteria-clad terrace – and it’s easy to see why. Photography Mattia Aquila, Helen Cathcart, Enrico Costantini, Ricardo Labougle, Beatrice Pilotto, and Tyson Sadlo, courtesy Belmond.

This page: Enchanting view of the bay from Splendido, A Belmond Hotel, Portofino. Photograph © Belmond/Enrico Costantini. 8

LA DOLCE VITA

pitomizing Italian Riviera glamour, Portofino is clustered around its small harbour, filled with beautiful yachts bobbing on aquamarine water, surrounded by whimsical, colourful buildings built around the port, making it one of the most picture perfect spots on the Italian Riviera. In the late 1800s, British and Northern European aristocrats ‘discovered’ Portofino, reaching it by horse and cart from Santa Margherita Ligure, and eventually built expensive holiday houses and retreats. By 1950 Portofino had transformed into a jet-set summer destination, and remains so today. But over 500 years ago it was a very different place.

Top: Take a walk from Splendido to the lighthouse of Portofino. Photograph © Belmond/Tyson Sadlo. Left: Splendido’s heated saltwater infinity swimming pool with sensational views of the coastline plendido. Photograph © Belmond/Beatrice Pilotto. Above: Aerial view of the hotel’s swimming pool. Photograph © Belmond/Tyson Sadlo.

LA DOLCE VITA

n the 16th century Benedictine monks decided to build a monastery in a tranquil setting overlooking the harbour, which now houses Splendido. Set high on a cliff to capture the breathtaking sea views, it was also angled to catch the sun all day long. However tranquil the location, the monastery proved to be an easy target for Saracen pirates who ransacked it – repeatedly, and before long the monks were forced to abandon the building. The four-storey building subsequently fell into disrepair and time, so to speak, would come to a stand-still for the abandoned building. But with the 19th century’s influx of well-to-do English and German travellers, local aristocrat Baron Baratta saw the ruin’s potential and transformed it into a summer villa boasting sea views from every principal window. This, in turn, was purchased by Ruggero Valentini, a pioneer of Portofino tourism, who capitalised on the village’s new accessibility – a road which had been constructed linking Portofino and Santa Margherita Ligure. From 1901, illustrious guests, including European nobility and international jet setters, were clamouring to stay at the Grand Hotel Splendid.

In 2014, the Dolce Vita Suite was added. Housed in its own secluded building on the tranquil hillside away from the main hotel, it boasts a generous private garden and mesmerising sea views. Left and bottom right: Dolce Vita Suite living room. Photograph © Belmond/Enrico Costantini. Bottom left: Dolce Vita Suite bathroom. Photograph © Belmond/Enrico Costantini. Facing page: Dolce Vita Suite room view. Photograph © Belmond/Enrico Costantini.

LA DOLCE VITA

hen in the 1950s, the hotel began a new chapter as one of the most glamorous escapes in Europe. The Duke of Windsor and his wife, Wallis Simpson, were the first to sign the Splendido visitors’ book in 1952. They heralded a long line of illustrious guests who came to cushion themselves against the harsher realities of life. Rex Harrison, who had a villa on the slopes above Splendido, became a regular, often bringing his guests to the hotel’s celebrated terrace. The dolce vita transferred from Rome to Portofino, to the hotel’s timelessly inviting spaces as well as the bars and restaurants of the once-sleepy fishing village. Portofino’s golden age had arrived. Lauren Bacall and Humphrey Bogart, Clark Gable, Ava Gardner, Catherine Deneuve and Liza Minelli, Winston Churchill, Maria Callas, Grace Kelly, all stayed at Splendido.

This page: Welcome to Belmond Hotel Splendido – view on your way up the hillside. Photograph © Belmond/Helen Cathcart.

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LA DOLCE VITA

n 1985, Belmond, then called Orient-Express Hotels, bought Splendido and, over the course of several years, gave the hotel a complete makeover. Continual enhancements have kept Splendido’s unique magic alive. Just over 10 years after purchasing Splendido, Orient-Express Hotels also purchased an existing building on the piazzetta in Portofino which had originally been the village’s first osteria and opened it as the Splendido Mare. Most recently Splendido Mare underwent a complete renovation and reopened its doors in 2021. In the heart of Portofino harbour, this sister property invites guests to the bustling piazzetta, while the pink facade of Splendido, the fabled grande dame on the hillside, overlooks.

Top left: Living room of the Glicine Presidential Suite. Photograph © Belmond/Ricardo Labougle. Top right: Ginepro Executive Junior Suite. Photograph © Belmond/Ricardo Labougle. Above: Exclusive Suite. Photograph © Belmond/Enrico Costantini. Right: The indoor bar. Photograph © Belmond/Enrico Costantini.

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LA DOLCE VITA

plendido’s storied history has been enriched by the many personalities, from royals and politicians to Hollywood stars, who have made it their sanctuary over the years. Elizabeth Taylor and Richard Burton played out episodes of their passionate love story here. It said that one of the most famous marriages in Hollywood history began here, when Burton proposed to Taylor on a wisteria-clad terrace overlooking the bay, and countless paparazzi photos from the day are testament to their regular visits. Interestingly, despite her iconic, larger than-life personality, her tastes were often surprisingly simple – Taylor was such a regular at Splendido that her favourite dish, spaghetti with sauce made from fresh San Marzano, Sorrento and Pachino tomatoes, is still a popular signature dish on the menu today – Spaghetti alla Elizabeth Taylor. ABOUT BELMOND: Belmond has been a pioneer of luxury travel for over 45 years with a portfolio of one-ofa-kind experiences in some of the world’s most inspiring destinations. Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel. Its portfolio extends across 24 countries with properties that include the illustrious Venice Simplon-Orient-Express train and Italian hideaways such as The Grand Hotel Timeo in Taormina.

Top: The pink facade of Splendido, the fabled grande dame on the hillside overlooks the bay. Photograph © Belmond/Tyson Sadlo. Left: Lush gardens surround Splendido. Photograph © Belmond/Tyson Sadlo. Facing page: View from a Suite on the third floor. Photograph © Belmond/Mattia Aquila.

LA DOLCE VITA

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COCKTAILS “Hear no evil, speak no evil, and you won’t be invited to cocktail parties.” Oscar Wilde

ITALIAN RIVIERA

ON THE ROCKS Italy embraces slow days and the aperitivo, sometimes bitter, always refreshing. Bring a slice of the Italian Riviera home with these Italian cocktail classics.

NEGRONI The Negroni is one of Italy’s favourite aperitivos. Dating back to Florence in 1919, when Count Camillo Negroni asked bartender Fosco Scarselli at Caffè Casoni to strengthen his favourite cocktail, the Americano, with a little gin to replace the soda water. Scarselli added an orange garnish instead of the Americano’s typical lemon garnish to distinguish that it was a different drink and the new cocktail became known as Count Negroni’s “Trendy Americano”. Over 100 years later it remains a classic.

1 part Campari 1 part gin 1 part sweet vermouth slice of fresh orange 1. Pour the Campari, gin, and sweet vermouth directly into an oldfashioned glass filled with ice. Stir. 2. Garnish with a slice of fresh orange.

For an AMERICANO use equal parts of Campari and sweet vermouth, and a splash of club soda. Garnish with a slice of fresh lemon. To make a NEGRONI SBAGLIATO, use Campari, sweet vermouth, and Prosecco, and garnish with an orange slice. Photography this page Ameer Basheer. 21

COCKTAILS

CLASSIC APEROL SPRITZ In the 19th century, during the Habsburg domination in the Veneto, Austro-Hungarian soldiers spritzed their glasses of sparkling white or red wine with fresh water to make the wines lighter and so the term and drink – spritz – was born. Years later in 1919 the Barbieri Brothers would create Padua’s Aperol, and as this bitter apéritif rose to fame, so did experimentation with the drink, and as the Veneto became a jet-set destination in the 1950s, Aperol Spritz made a splash. Here’s how to make the perfect Aperol Spritz. Aperol Prosecco soda an orange slice plenty of ice 1. 2. 3. 4.

Photography this page Gabriella Clare Marino. 22

Fill a large wine glass with plenty of ice. Add 3 parts Prosecco, then 2 parts Aperol. Add a dash of soda and stir lightly. Garnish with an orange slice (not lemon) and enjoy.

FILL A WINE GLASS WITH ICE

3 PARTS PROSECCO

2 PARTS APEROL

1 SPLASH OF SODA GARNISH WITH AN ORANGE SLICE

COCKTAILS

SPARKLING BELLINI AND MIMOSA The Bellini is an Italian classic, and was also born in jet-set Veneto. Invented in 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy, the original recipe was simply two parts Proseccoto one part white peach puree, made with a bit of raspberry or cherry juice to give the drink a pink glow. It is said that Cipriani named the drink the Bellini because its unique pink color reminded him of a pink toga in a painting by the 15th-century Venetian artist Giovanni Bellini. The Mimosa is a similarly styled drink to the Bellini, combining champagne with orange juice and a touch of Triple Sec, Grand Marnier, or Cointreau.

BELLINI

MIMOSA

well chilled white peaches or peach puree well chilled Prosecco

well chilled Champagne well chilled orange Juice (classic Mimosa uses champagne, but you can also use dry sparkling wine)

According to Cipriani’s original recipe, mash well-rinsed white peaches, with their skins included. Firmly press on the fruit to get a good balance of juice and pulp. (Do not use a blender since this mixes air into the juice. Pour the peach puree into a glass and top with Prosecco (ratio should be: 2 oz. of peach puree and 6 oz. of Prosecco). Stir gently and serve. Alternatively use a good quality store-bought peach puree.

1. Pour the Champagne into a fluted glass, filling each glass about halfway full. Pour the orange juice on top to fill each glass. Always pour the Champagne first, and don’t stir as this will make the drink flat. 2. For a variation, and depending on taste, you can also add a splash of cranberry, pineapple, or pomegranate juice, or a dash of Grand Marnier, Cointreau or Triple Sec.

Photography this page Donna Billson. 24

ARTS

Facing page: Attributed to Giovanni Antonio Boltraffio, The Head of Saint John the Evangelist with the profile of the Head of Saint Peter to the left (after Leonardo da Vinci). Detail. Image © Sotheby's London. This page: Attributed to Giovanni Antonio Boltraffio, The Head of St.James the Less with the indication of the right shoulder and open hand of St. Andrew (after Leonardo da Vinci). Detail. Image © Sotheby's London. 26

ARTS “A painter should begin every canvas with a wash of black, because all things in nature are dark except where exposed by the light.” Leonardo da Vinci

MASTER WORKS ON PAPER

Divine Sketches

This July Sotheby’s London offered two highly significant chalk studies of The Last Supper, which were drawn by Giovanni Antonio Boltraffio, a close associate of Leonardo da Vinci - soon after Leonardo’s celebrated mural was completed (1498). They show the heads of two of the Apostles, St John the Evangelist, right, and St James the Less, left - at actual size, sitting round the table. Today, they provide an extraordinary record of what the master’s original painting looked like, before it began to deteriorate in condition. Photography courtesy Sotheby’s London.

ARTS

“Very truly, I tell you, one of you will betray me.” The disciples looked at one another, uncertain of whom he was speaking. One of his disciples - the one whom Jesus loved - was reclining close to his heart; Simon Peter therefore motioned to him to ask Jesus of whom he was speaking. So while reclining next to Jesus, he asked him, “Lord, who is it?” Jesus answered, “It is the one to whom I give this piece of bread when I have dipped it in the dish.” John 13: 21-26

eonardo da Vinci’s celebrated mural, The Last Supper, in the refectory of the convent of Santa Maria delle Grazie, Milan, began to deteriorate almost as soon as it was finished, and it is only through rare drawings such as these, most probably made by his close associate Boltraffio soon after Leonardo finished his masterpiece, that we can understand the full impact this exalted work must have had when it was first created. According to Cristiana Romalli, Senior Director, Old Master Drawings, Sotheby’s, "This is as close as any collector is going to get to owning The Last Supper itself. These two grand drawings also reflect the great technical innovations that Leonardo introduced in his drawings." The works belong to one of only two surviving sets of contemporary sketches of The Last Supper. The first set, to which these belong, originally encompassed eleven similar sheets which have passed over the centuries from the collection of the great English connoisseur Sir Thomas Lawrence to that of King William II of Holland, and then to the Grand Dukes of Saxe-Weimar, before being dispersed and are today scattered in museums and private collections. A second group of six studies after heads in Leonardo’s Last Supper also survive, now preserved in the Strasbourg Museum. The two drawings which were offered at Sotheby’s this July in the Master Works on Paper from Five Centuries are the only ones of these 17 surviving sketches to have come to auction in decades. Each drawing was estimated at £80,000-120,000. The chalk study of Saint John the Evangelist sold for £189,000, while the portrait of St. James failed to sell after the reserve was not met. Above: Attributed to Giovanni Antonio Boltraffio, The Head of Saint John the Evangelist with the profile of the Head of Saint Peter to the left (after Leonardo da Vinci). Black chalk, coloured chalks and pastel, on paper prepared light grey; 635 by 470mm. Image © Sotheby's London. 29

ARTS

Above: Attributed to Giovanni Antonio Boltraffio, The Head of St.James the Less with the indication of the right shoulder and open hand of St. Andrew (after Leonardo da Vinci). Black chalk, coloured chalks and pastel on paper prepared light grey, 644 by 477 mm. Image © Sotheby's London.

he origins, function and authorship of all of the head studies has been much discussed over the centuries. The set that these sketches belong to were thought to be by Leonardo himself in the 19th century, and are now widely recognised as by the hand of one of his leading pupils, Giovanni Antonio Boltraffio (1467/8-1516). As well as providing a rare and vital record of The

Last Supper, the expressive sketches also shed light on Leonardo’s own technique. Leonardo is understood to have been the very first artist to have drawn large heads in coloured chalks, but sadly no drawings of this type in his hand survive. Hence, these drawings, created by a pupil who was so heavily influenced by his master, brings us closer to the hand of Leonardo himself and to this missing piece in the art historical puzzle.

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INTERIORS “I did not write half of what I saw, for I knew I would not be believed.” Marco Polo

INTERIORS

A CELEBRATION OF CHINOISERIE

DRAGONS & PAGODAS Art historian and artist Aldous Bertram has long been captivated by chinoiserie, the term for Western art and design inspired by a largely invented vision of China. Marco Polo’s sensational account of his visit to the Exotic East in the 13th. century sparked a fascination with China that reached a fever pitch in the 18th century and continues to this day. Aldous Bertram's book Dragons & Pagodas celebrates the allure of Chinoiserie, and is bursting with porcelain, colour and pattern, flora, fauna, people, architecture, and tropical exoticism. Photography courtesy Vendome Press.

Facing page: In the kitchen at Tureholm Castle in Sweden, the blue-and-white motifs of Chinese dishes were adapted on a fantastic scale to transform the very walls and ceiling into one cohesive chinoiserie confection. Top: Inside the Royal Brighton Pavilion. Left: The vibrant pink and blue staircase of the Royal Brighton Pavilion.

INTERIORS

n the late thirteenth century, Marco Polo travelled through Asia along the Silk Road. His travels were later recorded in The Travels of Marco Polo, opening a new mysterious world to Europeans, but it would take a few centuries for chinoiserie mania to take hold in Europe, and globally, in a trend popularized by the influx of Chinese and Indian goods brought annually to Europe aboard English, Dutch, French, and Swedish East India Companies. “Chinoiserie is a cultural phenomenon that first swept across Europe and America in the seventeenth and eighteenth centuries, flooding both interiors and gardens with all manner of things inspired by the Far East,” writes Aldous Bertram. “The first sightings of Asia expanded the world view of fashionable society and revolutionised taste in such a myriad of ways that a new and indomitable decorative style was born.”

Left: The Nymphenburg Palace Park ranks among the finest examples of garden design in Germany. The Pagodenburg (pagoda castle) was built as a maison de plaisance from 1716 to 1719. Inside the Chinese Drawing Room with Chinese wallpaper and black-grounded lacquer painting looks exotic thanks to its colour scheme. The Chinese Cabinet , by contrast, has red-based lacquerwork. The Pagodenburg is a prime example of eighteenth-century chinoiserie which was very much in vogue at the time. Top: The incredible Chinese Bedroom created by master craftsman Luke Lightfoot in the 1760s at Claydon House, Buckinghamshire. Right: The Chinese Tea Pavilion in the Sanssouci Park in Potsdam was created by Frederick the Great in 1754 and reflected an enlightened interest in exotic lands at the time.

Above: Former Bourbon Royal Palace built in an oriental style, Palazzina Cinese or Casina Cinese, Palermo, Sicily, Italy.

“U

niquely charming, colourful, and sometimes chaotic, chinoiserie is designed to both amaze and amuse. Its original success was both immediate and long-lasting, igniting a mania that raged for decades in great houses and royal palaces from Sicily to Sweden. During the three centuries since its invention, the chinoiserie flame has at various times flickered and flared, but it has proved far too pretty and peculiar to be forgotten for long.” “Chinoiserie is traditionally defined as a style of building and decoration that was inspired by the East but manufactured purely in the West...” and “most chinoiserie interiors freely mixed real Chinese and European-made chinoiserie objects together. Genuine Asian products such as porcelain vases and lacquer screens were luxury

objects of great rarity and value and always took centre stage. The display of prized collections was clearly the driving force behind the invention of many of the greatest chinoiserie interiors.” In his book Dragons & Pagodas Bertram has organized sections by theme, including porcelain, colour and pattern, flora, fauna, people, architecture, and tropical exoticism. Each chapter is bursting with images ranging from grand European summer palaces and whimsical pagoda follies to charming details of screens, porcelain figurines, and ornate plasterwork, from modern rooms swathed in floral wallpaper to paintings, tapestries, fearsome dragons, and palm-topped columns. Complete with Bertram’s own chinoiserie-inspired watercolors and collages, Dragons & Pagodas is an irresistible confection and an example of chinoiserie in its own right.

ABOUT THE AUTHOR: Aldous Bertram is an artist, illustrator, and interior. His interiors have been featured in House Beautiful and other design publications. He received his PhD from Cambridge University, specializing in the historical influence of China on English garden design and architecture. He created the effervescent watercolors for Island Hopping: Amanda Lindroth Design. He lives in Charleston, South Carolina. Dragons & Pagodas: A Celebration of Chinoiserie by Aldous Bertram. Published by Vendome Press. Hardcover, 256 pages, 200 colour illustrations. 37

THIS IS WINE

The ninth chapter in This is wine: its storied place and taste.

“Fruit of the earth, work of human hands, blessed be God forever” BURGUNDY – COTE D’OR – COTE DE NUITS – NUITS SAINT GEORGES

OVER THE MOON WITH NUITS SAINT GEORGES

This page: From the Earth to the Moon: A Direct Route in Ninety-Seven Hours and Twenty Minutes is an 1865 novel by Jules Verne. Cover of an early English translation. Source: Wikipedia Commons.

NUITS SAINT GEORGES little-known fact; sometime after the end of the American Civil War in 1865 Impey Barbicane, president of the Baltimore Gun Club, built a large projectile with outer metal armour with room for three men and a dog. The Columbiad Space Gun as it was known launched from Tampa Florida and propelled to the moon. Diverted by the gravity of an orbiting asteroid the barrelled cannon came incredibly close to the surface of the moon whereupon close geographical inspection using opera glasses the moon was deemed barren and cratered and the men headed back safely to earth bobbing into the Pacific. The three men lavishly celebrated their incredible success splashing out on only the best wine which they still had in their provisions a Nuits St Georges no less. Of course, this is all fiction but apocryphally and eerily close to reality a century later. Jules Verne’s novel 'From the Earth to the Moon: a direct route in 97 hours 20 minutes' and its sequel would be enshrined in space history when moonwalkers did get to the moon and christened a crater St George and celebrated with wine of the same name. The town Nuits St Georges in a nod to its lunar sovereignty or ambitions bestowed the reciprocal title Place du Cratere on its own lands and knighted the space crew as honorary citizens. This may all seem far-fetched but Saint Georges’ lunar fame is partly due to basking in the light of its more stellar relative Vosne-Romanee next door and yet its affable, trustworthy and somewhat burly character fits its aristocratic country cousin profile well, writes Kris Bonavita.

The Wine of Popes and Kings

urgundy is a landlocked region whose wines have been of excellent calibre throughout its entire history but its fame has been muted over the centuries in contrast to Bordeaux due to its lack of easy transport and river and maritime connections to the rest of the wine-drinking world when wine was arduously carted overland in cumbersome barrels. It would take regal and papal patronage to change all this. A brief exile or transfer of Papal power by the wine aficionado Clement V to Avignon just south of Burgundy would see the region supply wine to the extravagant papal courts in the 14th century. By the

18th century, the medical advice of a savvy physician to Louis XIV allowed only Burgundy wine and ideally St Georges for the health of the king to be served at royal tables. From relative obscurity Burgundy justifiably gained its rightful place and within that setting, the Cote D’ Or is in privileged first place. The northern half of the Cote is itself known as the Cote de Nuits taking its name from its chief town at its southern end called Nuits, from the Latin for walnuts that once grew here, which in turn, like other communes in Burgundy, has added the name of its most sought after vineyard Les Saint Georges to its own name.

The Oz of Pinot Noir

he Cote de Nuits is known for its red wines, favouring smaller yields over quantity and boasting 24 of the 33 Grand Cru Cot d’ Or appellations. And although Dijon is the administrative centre and Beaune the wine trading capital of Burgundy, Nuits St Georges is the winemaking hub and gateway to the Cote de Nuits. Within its hallowed grounds lie vineyards that offer a spectrum of diverse wine styles and characters which possibly while not as regal as Vosne-Romanee are appreciated for their intensity and robust personality. Appreciably no climats have the distinction of being grand cru which

makes much of St Georges relatively less expensive even within a good range of 41 premier cru climats with all their varying domaines or winemakers. This is mainly a result of the dramatic geography and geology that the town provides, sitting comfortably in a valley or combe with vineyards on either side, but also due to winemaking styles that are anchored in the town. Many long-established and important domaines, winemakers and wine merchants, such as Faiveley and Domaine des Perdrix, call Nuits St Georges home and their sway on the industry is partly responsible for the calibre of wines produced in the whole Cote de Nuits region, even if the town’s own wines have been historically underrated or under-appreciated.

Tête de cuvée

n the 18th century wine merchants would latch on to papal and regal patronage to market their wines in direct competition with Bordeaux and Champagne and this ushered in a period of tête de cuvée or head of the vintage as a way of showcasing wines made from the best grapes from a single vineyard and ultimately gave rise to the present grand cru classifications. This also led to improved winemaking techniques, such as extended maceration of the seeds and skin with the pressed grape juice, and longer fermentation. This in turn improved the tannin content, flavour profile and age ability of the wines. A process of chaptalization also became popular where sugar was sometimes added to increase the alcoholic content of the grape juice during fermentation. Following the success of the Bordeaux classification system of 1855 for the Paris Universal Exposition, Dr Jules Lavalle was commissioned to come up with a similar system for the Cote D ‘Or region for the 1862 International Exhibition in London. Lavalle would go on to classify exceptional vineyards into a number of groupings that would eventually be crystallized in the official Grand cru and Premier cru AOC’s in the 1930s. However the system was pragmatically a long time in the making. It took centuries for scholarly monks and nuns to cultivate and partition

fields into exacting vineyards according to differing soils and the differing grapes and wines these parcels were good for. Part of this knowledge has been accurately made official but a lot was passed down by word of mouth and sheer elbow grease as every vine grower knew precisely what kind of quality and in what style each vine within a given parcel of land produces. As the producer of the Comte Liger-Belair Domaine Louis-Michel points out "We try to be perfect in every vineyard, but it is a different perfection in each." And it is this attention to small details in the vagaries of inclement weather, inhospitable terrain and a hypersensitive but sophisticated grape variety that Burgundy shines out with differing vine growing and winemaking techniques within each parcel of land leading to a blend made up of a rich complexity of wine that is an embodiment of this tribulation. Burgundians believe that the quality of the wine lies in the vineyard so it is there where most of the work has to be done with the ultimate task of extracting quality above quantity partially explaining why historically low yields have resulted in exponential prices. The remaining work after harvest while involving countless and crucial decisions on the winemaking process is essentially a method of understanding the vintage and applying known techniques to carefully extract the best expression of the vineyard’s given strength and style. 39

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Top (from left to right): Moillard Nuits-Saint-Georges Vieilles Vignes 2018, Domaine Faiveley Nuits-St-Georges 1er Cru "Les Porêts-Saint-Georges" 2018, Maison Louis Latour Nuits-StGeorges 2017, Domaine Roux Père & Fils Nuits-Saint-Georges 2018, Frédéric Magnien Nuits-Saint-Georges “Vieilles Vignes” 2018. Bottom (from left to right): Bouchard Aîné & Fils Nuits-Saint-Georges 2017, Domaine Louis Jadot Côte de Nuits-Villages "Le Vaucrain" 2014, Domaines Albert Bichot Château-Gris Monopole Nuits-Saint-Georges Premier Cru 2017, Domaine des Perdrix Nuits-Saint-Georges Premier Cru 'Aux Perdrix' - Quasi Monopole 2017, Lupé-Cholet Nuits-Saint-Georges 2016. Photography and styling: FIRST Magazine. 40

NUITS SAINT GEORGES Nuits-Saint-Georges Wine Card

uits St Georges at the southern end of the Cote De Nuits is the second largest commune in the Cote D’ Or after Beaune with 320 hectares of vinified land producing village and premier cru wines. Other vineyards within the appellation can only be classified as regional wines. In addition, the appellation also includes the neighbouring commune and region of vineyards to the southwest called Premeaux-Pressey. The town sits in a valley or combe, bisected by the Meuzin river, that unusually splits the continuous neat band of vineyards on either side of the slope. There are no grand cru vineyards but the midslopes are given to 41 premier cru climats some of which, such as Les Saint Georges, are held in high esteem and are known for their finesse. Wines in this category are labeled as Nuits-Saint-Georges Premier Cru + the vineyard name. Wines from other vineyards are labeled just as Nuits Saint Georges and in some cases, the specific vineyard name is given as a

Lieu-dit due to its high calibre. It is important to note that the Cote de Nuits per se has no AOC appellation (unlike Cote de Beaune). Wines from vineyards that are not designated by a specific commune appellation are sold as Bourgogne Hautes Cote De Nuits or as Cote de Nuits Village. Nuits Saint Georges has been inhabited since Roman times; however, the greatest influence in the area historically has been the religious orders with monks and nuns being the most industrious vine-growers. The town became a regional hub in wine trading and indeed winemaking from the 17th century however it was only after the French revolution that a healthy entrepreneurial class would establish the domaines that are still in existence today. The village has an annual wine auction for charitable causes held under the Hospices de Nuits that takes place at the end of March of the new wines of the previous year, which offers some indication of the calibre of that vintage.

The Land of Three:

he appellation can be comfortably split into three groups of terroirs with an ensuing difference in wine characteristics even if they all share some common traits. This is partly due to the land which is primarily a brown limestone soil heavier in clay and deeper than Vosne but also a result of different styles in winemaking. In contrast to a more delicate and precise touch in Vosne, Nuits St Georges winemaking can be characterized by a more boisterous and bold approach giving rise to a great style of wine that has its own followers.

THE TWILIGHT ZONE North of the town just bordering Vosne is an area which Steen Ohman has affectionately nick-named the Twilight Zone due to its resemblance to its more famous neighbour. The soils similar to Vosne are a mix of

limestone with some clay, pebbles and gravel scree on a limestone base. Further down slope on the fringes of the valley the soils tend to have more spice-inflected silt alluvium. The wines similar to Vosne have a certain floral elegance over and above their robust nature. Les Damodes and Aux Boudots are two of the most outstanding.

ST GEORGES PROPER Southwest of the town lies the more characteristic terroir that Nuits is known for with a richer and deeper soil with more clay, sand and gravel on a limestone base. Exposures are for the most part east southeast taking full advantage of the sun. Some of the vineyards, such as Aux Torey, just north of the village proper are also believed to fall into this category. The wines are known to be powerful and well structured with good aging potential. They are slightly more austere and with darker

fruit than the Vosne family of wines. Apart from the vineyard of Les Saint Georges itself, other notable crus are Les Vaucrains, Les Poirets, and the fabled Chateau Gris.

PREMEAUX-PRISSEY Further southwest the neighbouring commune of Premeaux-Prissey has its own distinct terroir situated on a higher elevation of 300 metres with finer and thinner soils on bare pink limestone rock particularly higher up the slopes. This is the steepest and narrowest part of the Cot D’ Or with vineyards often supported by terracing. The region is known for its consistent and reliable wines with their own finesse and strengths of dark fruit and savoury smoke and leather flavours. Notable vineyards are Clos de l’Arlot and Clos de la Marechale, which is the most southern premier cru of the Cote de Nuits region.

Climate and Vintages

eing the most south of the Cote de Nuits appellations, the climate is slightly warmer than the other red wine-producing regions. Significantly the vineyards tend to have a more southeast orientation with more direct sunlight in contrast to the east orientation closer to Vosne. This is not entirely a bad thing in a region famous for its blustery weather, but this possibly explains why no climat has the grand cru classification. The wines are known to be slightly less concentrated and having less precision, although perhaps with a bit more spice and character and burlier on the edges than its more famous cousins to the north, even if at Premier Cru level they possess an elegance and

richness all of their own. Global warming has resulted in earlier harvesting in mid-September in the last decade as opposed to early October. As for recent vintages 2020, 2019, 2018 and 2016 are considered excellent for reds with very ripe, very hot weather. 2017 was slightly less so but has some very beautiful wines. 2019 has a concentrated and fresh feel with very low yields in contrast to ripe 2018. In earlier years 2015, 2010, 2005 and 2002 are the more spectacular showing good structure, firm tannins, fresh acidity and poised fruit with a distinct core of luscious dryness that is the hallmark of great Pinot Noir in Burgundy. For other years it is best to consult online ratings even if NSG tends to be reliable across the board.

Wine style characteristics – Sumptuous, Robust and Bold

s such wines can be characterised by the differing terroirs. Those to the north tend to fall into the red fruit and floral category while vineyards south of the town verge on the dark berry, earthy and distinct wood dimension. Yet in general Nuits St Georges wines are thought of as very robust, chewy and full-bodied, concentrated in tannins and flavours. They have some similarity to Gevrey-Chambertin which they have been mistaken for but with less of the black cherry and

gamey notes. Nuits St Georges wines are known for their aging potential and can continue developing even after decades. Aged wines gain a sensuous preserved fruit and chocolate sweetness, with leather and truffle notes. Premier Cru wines in this appellation, especially from wellestablished domaines, are some of the most reliable and consistent over the years. Wines in the less classified categories can be good hunting grounds for quality Burgundies unaffordable in other appellations of the Cote De Nuits.

FOR CONSTANT REVIEWS ON WINES AVAILABLE ON THE ISLAND JOIN US ON INSTAGRAM/FIRSTTHISISWINE 41

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NUITS SAINT GEORGES This page: Château-Gris was built in the 18th century in the middle of a 3.5-hectare walled vineyard. Its name comes from the gray (gris) color of its slate roof, which is unusual in Burgundy where tiles are predominant. Its terraced vineyard, which is rather rare in Burgundy, is organic certified and culminates at an altitude of 280 metres. The vineyard's altitude, steep slope that faces due east, and characteristic clay-limestone soil (Bathonian stage of the Middle Jurassic) provide optimal conditions for yielding fine, elegant wines. Photograph courtesy Domaines Albert Bichot © Flore Deronzier.

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Moillard Nuits St Georges 2018

Faiveley 1er Cru “Les Porêts St Georges” 2018

€75, exclusively represented by Mirachem

€76, exclusively represented by Farsonsdirect

oillard Nuits Saint Georges Vieilles Vignes 2018 is light scarlet red. The bouquet is classic ripe cherries with leafy orchard wood tones, baked spice flinty undergrowth and coffee grind. A fruity attack of raspberries and other berries with a medium-bodied sweetness of soft smooth tannins ends in a cranberry and fruit pastille finish. Upon allowing the bottle to breathe for three hours the berries turned more bramble, various shades of undergrowth and mushroom make their mark, and a linear strength of structure and poised ripe fruit become more enjoyable. The wine is styled more on the classical side even if there are ripe strawberry and delicious jammy flavours throughout. There is a bold touch of heat for good structure and a quenching freshness that makes this fun from the word go. Rose petals and mineralized mushrooms speak of gravel and brown clay silts typical of the mid slopes, some of the floral finesse remind me of those climats closer to Vosne and some of the midpalate spice and wood flavours sport

the alluvial valley edge southwest of the village proper (there are some animal gamey notes which remind me of the vineyards closer to St Georges proper) so this is most likely a smooth luscious blend of grapes coming from various parts of Nuits even if the cola, coffee and toffee signature core certainly flag the appellation nicely. The purity of the primaries is there to sport the luscious ripe probably legendary vintage of 2018 with its near-perfect harvest conditions after a record dry and hot summer. The deep-rooted old vines coped perfectly with the heat stress and added their textures of Jurassic minerality that will only shine through more with good cellaring. And there are enough vanilla bean, cinnamon bark and flint shavings to make this as complex as it is approachable already at this stage. In golden vintages like this, a village-level wine is not just good value but certainly worth aging and enjoying in years to come. Domaine Moillard, one of the oldest established winemakers in Burgundy, goes for a rich style with power and structure and this certainly encapsulates that lush structure perfectly.

Supplier details: Mirachem has a vast selection of Burgundy wines. Mirachem, Mira Building, Triq Kan K Pirotta, B’Kara. Tel 00356 2148 8590. Web wine.mt 44

omaine Faiveley NuitsSt-Georges 1er Cru "Les Porêts-Saint-Georges" 2018 is Burgundy red in colour. The initial bouquet is bramble berries, seething undergrowth, antique wood. The attack is full throttle ripe strawberry syrup, raspberry coulis with a medium light ethereal concentration of fruit and cherry coke mulled in baked spice ending in a gravel mineralized finish of lead shavings, cocoa nibs and coffee grinds. Upon breathing for three hours white game notes hint at the limestone, and mid-palate umami textures of buttered button mushrooms and truffle sport the mid-slope intensity well. The gummy bear cola drop signature NSG character flavour is there typical of the band of prime real estate vineyards that include Saint Georges southwest of the village proper in one continuous golden band; as are the lush clay caressing tannins and Jurassic minerality but the highlight is the premier cru calibre which comes through in the ethereal lightness

coupled with a precise concentration that has equal doses of fruity primary, wooded secondary and undergrowth tertiary notes vying to please. This is a beautifully shaped wine with one hand in generosity and one in reserved austerity built for the long haul with a 2018 ripeness that allows it to be enjoyed on the young side. There are multiple layers of minerality to keep you on your terroir toes that will only become more perfectly syncretised and blossom with good cellaring. A side note on the umaminess inspired by this wine. The umani comes through in the almost negative textures of silkiness in the mid and back palate breaking down your defenses and holding you enthralled, to be robbed of one's sense of familiarity, and replacing it with something not quite new, but equally alluring. I suppose all good wine does this but Burgundy has a thing about umami, partially due to the opposing soils of clay and gravel that somehow conjure up a flavour and texture palate

Supplier details: Farsonsdirect has a vast selection of Burgundy wines from Domaine Faiveley. Farsonsdirect, The Brewery, Mdina Road, B'Kara. Tel 00356 2381 4444. Web farsonsdirect.com

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Louis Latour Nuits St Georges 2017

Roux Père & Fils Nuits St Georges 2018

€74, exclusively represented by The Master Cellar

exclusively represented by M. Demajo Wines & Spirits

aison Louis Latour Nuits St Georges 2017 is scarlet red in robe. The bouquet is strawberry compote, baked vanilla beans, smokey tobacco and cedar. The attack is strawberries and raspberries with a mid-palate lightness of more fruit ending in a flinty sweet and dry cocoa nib finish. A reserved classicism with a racy acidity and dashing minerality marks the 2017 vintage nicely. Upon five hours breathing the wine comes truly to its own with a floral fragrance of cloves, peonies, violets and outer palate gamey notes of animal hide steeped in roast nuts, smoked embers, baked spices with a truffle wet forest floor finish. On some elegant level this is premier cru grade in its floral finesse and tertiary/secondary depth. Quite frankly I didn’t know you could do this to strawberries. You don’t get the comfy NSG mid palate roar, maybe due to the classic fresh vintage or light hand in the chai, but this is ethereally profound with pleated layering throughout and what it lacks in feistiness it makes up for in purity and ethereality. This is

almost Clos du Vougeot like, even if the minerality profile is a tad more hard limestone, clay and spicy alluvium than Vougeot proper. The highlight though is its diaphanously veiled depth and confectioner’s Belgian milk chocolate mignon finish. I would find it hard to say blindly this was NSG, but that is not necessarily a bad thing, but I certainly can attest Latour do an incredible job for a village-level wine. I’d love to taste this in five years from now. What a stunning beauty. My only caveat is make sure you give this wine good breathing space… it is worth the wait if you want to be seduced by upper slope bare rock complexity. Don’t shoot the messenger but I dare say some of these 17s will be prized possessions in years to come for their classic elegance in contrast to the riper years of late. You have some of the broad-shouldered structure of 15 and 16 and some of the lush ripe generosity of 18 and 19 but the silky fluidity of intimate textures is classic 17 through and through. Cheers to an amazing wine.

Supplier details: The Master Cellar has a vast selection of Burgundy wines. The Master Cellar, Oratory Street, Naxxar Tel 00356 2141 7666, and Sliema Road, Gzira, Tel 00356 2133 9224. Web themastercellar.com

oux Père & Fils Nuits Saint Georges 2018 is lush dense scarlet red. The bouquet is ripened caramelised dark berries, raspberries and mulberries, rose petals, dry autumn leaves and truffles. The attack is sweet ripe fat juicy berries with a pleasing medium palate density of more fruit and a walnut and coffee finish. There is a reassuring cola drop roar to the tannins typical of Nuits with a subtle floral and wood fragrance nicely woven into the fruit and a slight shitake mushroom tertiary highlight that develops beautifully with further breathing. As such this is drinking suavely from the moment of opening with the domain choosing to take full advantage of the stellar ripe vintage and create a wine that is fat and lush from the word go. There is structure and freshness but the fruit ripeness and texture is fine and accessible enough to enjoy the vintage and appellation at full throttle even at this early stage. The tertiaries map out Nuit nicely with the brown clay mushrooms

and coffee grind gravels, but the mid-palate fruitiness also talk volumes of the village-level cuvée that had a superb year with deep enough soils to weather the dry and hot summer comfortably with a good rendition of ripeness and heat in a balanced way. Thoroughly enjoyable and dangerously easy to drink. Very good value for money, which highlights how in good vintage years vineyard hierarchy is not as important as domaine name in producing good calibre wines. Domaine Roux Père & Fils is one of the largest and oldest vineyard holders in Burgundy based in St Aubin with over 70 hectares of vines including grand and premier cru run by brothers Mathieu and Sebastian. The Domain style focuses on the purity of their fruit undergoing single vineyard vinification to highlight the specifics of each of their 52 lieu-dits (vineyards).

Supplier details: M. Demajo Wines & Spirits has a vast selection of Burgundy wines from Roux Père & Fils. M. Demajo Wines & Spirits, 103, Archbishop Street, Valletta. Tel 00356 2552 0000. Web demajowinesandspirits.com 45

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Frédéric Magnien Nuits St Georges 2018

Bouchard Aîné & Fils Nuits St Georges 2017

€50, exclusively represented by S. Rausi Trading Ltd

€64, exclusively represented by P. Cutajar & Co Ltd at The Store

omaine Frédéric Magnien Nuits St Georges Veilles Vignes 2018 is garnet red in colour. The initial nose is of caramelized ripened red cherries with a soave wooded depth. Floral notes of hibiscus, boysenberries and red currant also make their mark. The attack is cherries and red forest berries with a mid-palate medium plus cola drop roar and peppery baked spice and sherry cream dry finish. The tannins are there in good order typical of NSG coupled by a well-ripened vintage. Upon allowing the bottle to breathe for five hours, the aromatics have evolved to include top drawer cigar box and dried autumn leaves and rose petals. The finish is now more complex with a coffee and toffee and cedar uptake. Tertiary notes come through in the mid-palate umami undergrowth of wild sorrel mushrooms woven into bramblier fruit and woods and a flintier minerality to couple some of the clay textures. As such this is a classical version of the ripe bounty of 2018. The vintage was characterized by a healthily wet winter followed by a near-perfect spring with some hail in

Nuits which did drop yields followed by a very hot dry summer allowing harvest at leisure leaving it up to the vigneron to choose the style. The racy freshness of this suggests that these grapes were picked just at the right moment before the full sugars took over resulting in a more serene rendition of the vintage even if there are ripe flavours along the way. Of more interest, some of the rose petal leaf and outer wood tannins and minerality certainly remind me of the gravel and brown clay silts down slope deep vines with a touch of the elegance of Vosne next door, where some of the spice and umami tertiaries speak more of the valley edge alluvium typical of vines closer to the village core. The meaty cola drop character of Nuits is there but the highlight of the wine is the purity of old vine fruit nestled in a wooded depth that is a feature of the domain style. This is a cuvée blend from several climats just northeast of the Nuit village proper; from 30-plus year-old vines on gravel and silt from down the slopes (Aux Allots) and the alluvium edge of the Meuzin valley (Aux St Juliens, Tuyaux and Herbues) below the band of midslope premier cru vines.

Supplier details: S. Rausi Trading has a selection of Burgundy wines from Frédéric Magnien. S Rausi Trading Ltd, Empire Stadium Str, Gzira. Tel 00356 2131 6210. Web srausi.com/shop

ouchard Aîné & Fils NuitsSaint-Georges 2017; a beautiful clear garnet claret red; starts off on the wood tones with cedar, brushed rose petals and windswept orchard leaves. The primaries are strawberry preserve with gamey layers of red cherry and raspberry coming through in a highly elegant attack to a medium-light bodied vanilla, coffee and cocoa nib finish. After a few hours breathing, ribbon-like swirls of berried fruit and spice roped together with mineralized notes of pleasingly dusty gravel and clay tannins fill in on the arching structure and freshness with a longer finish. There are savoury notes to balance the ripe fruit and give a more complex edge to the refinement but as such this a beautiful rendition of the vintage and the appellation with enough to contemplate and enjoy even if this feels more like a blend rather than a single vineyard bounty. The vintage 2017 comes through in being more on the fresh and classical side with very good structure. The year is characterised as having larger yields than 16 but

not necessarily watered down enjoying less heat than its neighbouring years. The French call it a restaurant vintage, meaning one that can be drunk on the younger side and upon opening, but this is rich and has a strength that with a few hours of good breathing filled in nicely without detracting from the intensity of the pleasing tannins there to ascertain NSG in good repute. A welcome change from the broad-shouldered 15 and 16 with more reserve than 18 and 19, so all in all I quite like the vintage especially when it punches above its weight with a feistiness that adds nuance to the Burgundian purity and linear refinement so effortlessly.

Supplier details: The Store has a selection of Burgundy wines from Bouchard Aîné & Fils. The Store, Triq taz-Zwejt, San Gwann (Industrial Estate). Tel 00356 2144 4364. Web thestore.mt

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Louis Jadot "Le Vaucrain" 2014

Albert Bichot Château-Gris 1er Cru 2017

exclusively represented by Attard and Co. Wines

€85, exclusively represented by Mirachem

aison Louis Jadot Côte de Nuits-Villages "Le Vaucrain" 2014 is light crimson in colour. The bouquet is fragrant dried rose petals and violets, vanilla, anise, bramble berries with a dash of undergrowth. The attack is red cherry, tobacco and red berries with a mid-palate lightness of soft textures and tiered acid lift giving way to a sweet and dry sherry cream wild cherry pie finish. Allowing the wine to breathe for three hours fleshed out the fruity mid-palate nicely and gave further depth to the secondary and tertiary accents. A nice kick of spice in the Dr Pepper range of cola, liquorice, slight incense and French polish gives the wine personality without losing out on the PremeauxPrissey pink limestone finesse. There is a linear power to the wine that is half due to the racy lift and half to the wooded cherry suavity that pervades along the ride. The signature notes are endearingly indistinguishable to the neighbouring Premeux-Prissey family of wines with their cherry, rose petal fragrance and shallow soiled upper slope windswept leaves, bark, smoke and wood embers secondary note highlights. (Curiously some Gevrey

wines also fit this profile quite comfortably.) As for the vintage; 2014 was a trying year for vignerons with hailstorms dropping yields and a wet summer slowing ripening conditions only to be saved by an Indian summer autumn reprieve. Wines tend to have a slow-moving power and precision with good acidity and a profile on the classical side of vintages. This certainly encapsulates a more traditional take on Burgundy enough to enjoy the outer depths almost more generously than the fruit proper and tasting far more syncretised like a well-aged dapper wine than its young 8 years. Le Vaucrain 2014 is a vineyardspecific cuvée at the southwest end of the Côte de Nuits in the commune of Comblanchien bordering Premeaux-Prissey and the Nuits Saint George Appellation with the same limestone bedrock and marly top soils. In their own right, the Premeaux-Prissey wines have a personality flavour profile equally distinct from the Nuits wines proper even if they fall under the same appellation and Nuits character. Le Vaucrain comfortably falls into the same ambit of fine descriptors and has a similar calibre of elegance.

Supplier details: Attard & Co. Wines has a good range of Burgundy wines from Domaine Louis Jadot. Attard & Co. Wines, Canter House, P. Felicjan Bilocca Str., Marsa. Tel 00356 2123 7555 (Gozo 00356 2156 4570). Web attardcowines.com

omaines Albert Bichot Château-Gris Nuits Saint Georges 1er Cru 2017 is warm smoked dark and red cherries, some ripe plumy notes of strawberry compote, bittersweet almonds, violets, roses, black truffle shavings and wood bark. The attack is a sweet confection of wild berries and cassis with various shades of ripeness held together by a mid-palate generosity of more fruit and a medium weight of silky tannins ending in a cherry coke, coffee and cocoa nib steely mineral-inflected finish. After a few hours of breathing, honeycomb, milk chocolate, ripe berries with more flesh, and a longer finish sporting almond kernels, vanilla, peonies and undergrowth make their mark. An overarching broad-shouldered structure with a touch of reserve at this stage hints at a bounty of flavours on their journey to maturity. This is elegant without too much fuss; there is finesse that prizes it apart from village-level wines, while the precision, focus and authenticity marks off the midfield golden band of premier cru climats near Saint George

proper effortlessly with a backbone of secondary wood and savoury tones and textures that is a signature mark of upper slope wines in this neck of the appellation. The classic lift and debonair character is 2017 in essence on the powerful and perfectly ripe side. Some resolution takes place in the glass showing that this can easily be cellared for longer. But as such this is all about the unique blend of Pinot Noir grapes grown on variations of exposure and soil depth that is a luxury of monopoles like Château-Gris and intrinsically captures what Burgundy is all about. The Latin expression summa ars celare artem comes to mind where the height of sophistication is the ability to hide the art that brings about that very artistry seemingly and effortlessly. Château-Gris is a monopole premier cru vineyard on the upper slopes of Les Crots. The climat is the most northerly before the village Nuits made up of thinly soiled rocky land on hard limestone on steep terraced slopes with excellent eastfacing sun exposure around a chateau of the same name.

Supplier details: Mirachem has a vast selection of Burgundy wines. Mirachem, Mira Building, Triq Kan K Pirotta, B’Kara. Tel 00356 2148 8590. Web wine.mt 47

www.wine.mt

Tel: +356 79000080

Email: info@mirachemltd.com

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Domaine des Perdrix 1er Cru ‘Aux Perdrix’ 2017 Lupé-Cholet Nuits St Georges 2016 €91.82, exclusively represented by Charles Grech Ltd

exclusively represented by NMArrigo Ltd and Captain A. Caruana

omaine des Perdrix Nuits Saint Georges 1er Cru Aux Perdrix 2017 is deep lustre mulberry red. The bouquet is wafts of vanilla-flavoured sugared wild almonds with crisply ripened mulberries, strawberries and dark cherries; doused in raw spice, tobacco leaf, cigar box, dark chocolate, cinnamon and clove. The attack is a rich bevy of wild forest bramble and berries with a tonguetingling dry core of beautifully construed tannins sporting the vintage with power, resilience and sophistication. The finish needs time to express itself but follows through with secondary flavours to match the aromas. This is all about high-brow top-tier tertiary notes hiding themselves behind fruit, blended with a dusty mineral streak that is multifaceted but mysteriously bewildering. At this stage the wine tastes more like a broad-shouldered vintage with a contrasting palate of sweet perfume aromas and dry stem flavour notes just at the beginning of their journey of welding together. The undercurrents of conflicting notes are mesmerising. Upon breathing for five hours melted exotic notes of Valrhona dark chocolate, creamy roast hazelnuts,

candied bitter orange peel, incense, honey bee candle wax, rich spices verging on the dark rum and raisin ice cream hedonistic level and tonguetingling dry tannins with soft contours that pronounce the various clays in their tertiary esoteric complexity. These all sound contradictory but this wine is parabolically cerebral. The vintage 2017 is an interesting combination with some of the power of 2015 touched by a slight less generosity to hotter years and a fresher more classical rendition to boot. The Premeux-Prissey flavour profile comes through nicely with the perfumed smoke and ember savoury tertiary backbone and floral cadence and aura that seem to characterize this neck of NSG. You get slightly less capricious fruit but these are compensated by other notes which give the wine an age and depth beyond what one expects but they need good breathing or good cellaring to really sport their architecture and sophistication. The layering reminds me more of a wellmatured top-tier Pessac Leognan with the same level of intimacy but then the pulsating heart of this wine is pure unadulterated but equally enigmatically mysterious Burgundy. Let's just say there is a quantum of awe towards a wine like this.

Supplier details: Charles Grech has a vast selection of Burgundy wines from Domaine des Perdrix. Charles Grech, Valley Road, B'Kara. Tel: 00356 2144 4400 (Sliema 00356 2132 3731, Ibragg 00356 2137 8609, Ta' Xbiex Seafront 00356 2131 5064). Web charlesgrech.com

omaine Lupé-Cholet Nuits Saint Georges 2016 is deep crimson red. On the nose, ripened strawberries and raspberries with cedar overtones following through in a lush attack of ripened forest berries with a racy acidity, and medium-bodied midpalate satiny textures ending in a dazzlingly well-pronounced minerality of sous bois, dark chocolate and coffee grind. Sensual textures of dusty tannins with a vanilla and cola drop roar attest NSG effortlessly. This is broadshouldered enough to require a few hours of breathing upon which the wine blossomed effortlessly to reveal more depth to the fruit and a pleasingly voluptuous shape to the structure. Savoury notes flesh themselves out between game, undergrowth and mushroom. There is a great surge to the primaries with layers of baked and raw spice, wood and some tertiary clay and limestone, making this all about a great concentrated vintage with lush power and textures of varying shades of ripeness. This is Nuits Saint Georges to the core

with satiny clays, a limestone gameyness and strong arching flavours all kept together by a balanced linearity that sees you through to the pleasing cocoa and cola finish. The vintage 2016 is a broadshouldered stellar one characterized by devastating spring frosts which reduced yields considerably followed by nearperfect ripening conditions. The grapes that survived have a concentration, structure and acidity for the long haul with a ripeness to boot. This certainly does justice to the vintage and appellation nicely and at a few years of aging is already sporting a nice complexity that will only evolve and peak more in the coming years. Pretty good value for money for a village-level wine. Domaine Lupé-Cholet has been producing fine Burgundies for over a century and is focused on producing harmoniously balanced and structured wines.

Supplier details: Capt. A. Caruana has a vast selection of Burgundy wines. Capt. A. Caruana 184, Old Bakery Street, Valletta, Tel: 00356 21223999, and St. Augustine Street, St.Julian’s, Tel: 00356 21380950. Ten Green Bottles, Triq L-Imdina, Zebbug, Tel: 00356 21467111. Web captcaruana.com 49

OLIVE HARVEST BRANCH TO BOTTLE

UNDER THE OLIVE TREES Just over 10 years ago the Bidni olive variety, was virtually unknown, with the tree thriving only in a stretch of woodland between Bidnija and Wardija. Endemic to the Maltese Islands the Bidni olive requires less water than other varieties and allows for early picking of the fruit. Bidni fruit is small and hearty, violet in colour, and renowned for its superior oil which is low in acidity. As an indigenous olive cultivar, it has also developed a unique DNA profile and flavour – spicy, aromatic, and fruity, with a peppery bite to finish. Mediterranean Culinary Academy and the Grima family have partnered over the past few years to produce Bidni Extra Virgin Olive Oil, with olives harvested directly from the Grima family's olive groves. Since 2019 Mediterranean Culinary Academy and the Grima family have been hosting an annual Branch to Bottle Event, a hands on olive harvesting experience coupled with a sunset dinner. Cooking Mediterranean Culinary Academy. Photography Suzi Mifsud and Jessica Zammit.

“Cultivators of the earth are the most valuable citizens. They are the most vigorous, the most independent, the most virtuous, and they are tied to their country and wedded to its liberty and interests by the most lasting bonds.” Thomas Jefferson 50

OLIVE HARVEST

he annual Branch to Bottle give a unique opportunity to experience the process of harvesting, making and tasting Bidni olive oil. The program includes an introduction by the Grima family (the cultivators) sharing their knowledge on the characteristics of the Bidni olive tree and its oil, the fundamental work involved in cultivating the trees, and the care needed to carefully harvest and preserve the quality of the fruit in preparation for pressing. Each participant will then put to practice the harvesting techniques shared by the farmers to get fully immersed in the harvesting process. The evening is rounded off with a tasting of Bidni extra virgin olive oil under the shade of olive trees, followed by a tasting session of other locally produced products. The harvesting closes with a sunset dinner in the olive grove, with a three-course meal of locally sourced produce accompanied with Bidni olive oil and paired with carefully selected local wines. BRANCH TO BOTTLE: 80 euros per person, 30 people per event, 6 dates, each from 5 pm to 10.30pm. SCHEDULE: INTRODUCTION, HARVESTING, OLIVE OIL TASTING, MERILL PRODUCT TASTING, DINNER. Local fresh fruit and refreshments will be available during the activity. For more information on dates and availability: www.mcamalta.com/bidni

OLIVE HARVEST

CURED AND PICKLED FISH This quick cured fish can be prepared ahead and refrigerated until needed, paired perfectly here with roasted sweet potato, charred cabbage and a fresh crisp cabbage salad. Lampuki was used for this recipe. SERVES 2 FOR THE CURE 300g salt 250g sugar 50g mixed herbs 15g fennel seeds 10g coriander seeds 1 lemon zest 2 fish fillet cleaned

FOR THE PICKLE 300ml pomegranate juice 100ml water 150ml white wine vinegar 100g sugar 10g pink peppercorns 1 carrot, sliced 1 onion, sliced

1. Blend all ingredients except fish fillets. 2. Layer bottom of a container large enough to fit the fish with half salt cure. Lay fillets on top and cover with remaining cure. Refrigerate for 2 and a half hours, without covering. 3. Remove fish, rinse under cold water, pat dry and refrigerate in a clean until needed.

1. Mix all ingredients in a saucepan and place over medium heat. 2. Bring up to boil, remove from heat, mix well to ensure sure all sugar is dissolved. Allow to cool to room temperature. 3. Place cured fillets flesh-side down in a single layer in a dish and cover with pickling liquid. 4. Refrigerate for 1 hour then remove and pat dry. The cured and pickled fish can be kept refrigerated for up to 2 days.

FOR THE GARNISH 100g sweet potato, cleaned, sliced to 1.5cm slices 200g cabbage 2 spring onions, finely sliced 2 sprigs parsley, finely sliced olive oil, as needed 1. Pre heat oven to 200C. Season sweet potato with salt, pepper and a little oil. Bake until slightly brown and soft to touch. 2. While sweet potatoes are cooking turn on grill or BBQ to high heat. 3. Peel off a few cabbage layers, keeping as whole as possible. Wash well, drain and pat dry. Oil and lightly season and grill on a hot grill until well charred. 4. Finely slice inside of cabbage, place in a bowl with a generous pinch of salt. Add onion and parsley, mix well. Drizzle cabbage salad with a high-quality olive oil. 5. To assemble place sweet potato at the bottom of a small bowl. Place some cabbage salad on side, place fish on the potato and cover most of fish with charred cabbage leaf. Drizzle with olive oil and finish with a nice sea salt and serve.

SUNKISSED IN CRETE, HARVESTED BY HAND This olive’s “natural juice” has all its ingredients intact thanks to the diligent process it undergoes from cultivation to pressing. Cultivated in Sitia, on the island of Crete, in an area world-famous for the quality of its olive oil, the olive trees grow in excellent soil conditions and in a special microclimate. Obtained through cold extraction and solely by mechanical means a few hours after harvest, this Extra Virgin Olive Oil is produced exclusively from the superior “Koroneiki” variety which offer a superb balance between bitter, spicy and fruity flavours and a distinct emerald shade.

BRAISED LAMB WITH ROOT VEGETABLES

OLIVE HARVEST

Braising is a combination of covered roasting and steaming. In this recipe, slow cooking lamb in wine with root vegetables gives a tender meat which can be pulled for serving.

SERVES 4 1.5kg lamb shoulder or leg 500g carrots, chopped roughly 300g onion, chopped roughly 300g leeks, chopped roughly 100g parsley 5 stems thyme 2 stems rosemary 1tbsp coriander seeds 3 bay leaves salt & pepper, as needed 50ml olive oil 250ml red wine water, as needed

1. Season meat with salt and pepper. 2. In a large pot add olive oil and heat. Once pot has heated enough brown meat on all sides, being careful not to overcrowd pot during the process. 3. Once brown, put meat aside in a bowl. 4. In same pan brown vegetables, add spices and season accordingly. 5. Once vegetables are browned, add meat fry for a few minutes for all flavours to combine. 6. Add red wine and deglaze pan. Allow wine to reduce by half. 7. Add enough water to cover meat and vegetables. 8. Bring to boil and then reduce to simmer for approximately 2 hours. 9. Remove meat to a separate bowl and pull it accordingly. 10. Strain liquids and add to the meat for juiciness.

OLIVE HARVEST

TABBOULEH Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. With chopped parsley, mint and olive oil, the acidic bite of lemon juice should be pronounced to give a refreshing salad. SERVES 2 30g bulgur wheat 2 spring onion, chopped 1 large bunch parsley, chopped 1 bunch mint, chopped olive oil to taste lemon juice to taste salt and pepper to taste

1. Cover bulgur wheat in cold water and soak for 30 minutes to hydrate. 2. Drain and squeeze out excess moisture from grains with a cloth and add to a bowl. 3. Mix bulgur wheat with spring onion and massage onion into grains. 4. Add parsley, mint and olive oil and combine. 5. Adjust seasoning with salt and lemon juice as needed. The acidic bite of lemon juice should be pronounced. 56

OLIVE HARVEST

FLAT BREAD Flatbreads are cooked all over the world, and this easy recipe uses instant yeast and basic pantry ingredients to have the dough ready in a jiffy. Drizzling with good olive oil before baking gives a delicious finish. MAKES 1 LARGE FLAT BREAD, OR SEVERAL SMALLER ONES 250g bread flour 2g instant yeast 4.5g salt 2tbsp olive oil 150ml water

1. Sift flour into mixing bowl, add yeast and salt. Whisk to combine and create a well in centre. 2. Pour water into well. Using a fork or a firm spatula combine water with dough. Continue mixing until dough begins to stick together and pulls away from sides. 3. Once dough has come together, turn out onto a lightly floured surface and knead for 10-15 minutes or until it becomes elastic and stretchy. Roll into a ball. 4. Drizzle olive oil into a mixing bowl and place dough into bowl, roll gently to coat in oil and cover mixing bowl with cling film. 5. Allow to rest for 1.5 to 2 hours or until it has doubled in size. 6. When ready to bake, stretch dough using your hands or a rolling pin to roughly a 20cm circle onto a large sheet of baking paper. 7. Lightly drizzle or brush with olive oil. 8. Preheat oven and baking tray to 250C. Place dough onto baking paper onto preheated tray and cook until golden, about 10-15 minutes. Serve immediately.

OLIVE HARVEST

WARDIJA BURNT CHEESECAKE Whereas Italian ricotta is made from whey, a leftover from the production of other cheeses, Maltese Irkotta is produced by heating fresh milk before adding calcium chloride (a type of salt) to form the curd, giving a mild, creamy delicate flavour. Irkotta is relatively low in fat when compared to other creamy cheeses and is wellloved for making a variety of desserts and sweet treats. The secret to this recipe lies in having the determination to allow the top to caramalise well, to give a sensational result. Here the cheesecake is shown served with carob and coffee cookies.

SERVES 4 350g Irkotta 3 eggs 450g cream 5g salt 5g vanilla paste 50g all-purpose flour 300g sugar 2 dried ġbejniet 1. Preheat oven to 200C. 2. Beat Irkotta, ġbejniet and sugar mixture together until smooth. 3. Add eggs and mix until properly incorporated. 4. Add cream, salt and vanilla and whisk. 5. Add flour and mix until smooth. 6. Line cake pan or pie dish

with baking paper, making sure all sides are covered. 7. Pour in batter and tap to be sure there are no air pockets. 8. Bake in a bain-marie on 200C for about 15 minute or until top is well caramelized. Reduce temperature to 120C, cook for a further 45 minutes. Allow to cool completely before serving.

CAROB AND COFFEE COOKIES 175g all purpose flour 5g baking powder 60g carob syrup 1tbsp ground coffee 50g sugar 50g butter 1. Preheat oven to 170C and line a baking tray with baking paper. 2. Combine flour and baking powder in a bowl and set aside. 3. Combine carob, coffee, sugar and butter in a saucepan, melt over low heat. 4. Pour over a sieve into flour mixture and combine to form a dough. Add a little water if necessary. 5. Roll into equally sized balls and push down onto baking paper to form cookie shapes. 6. Bake for 10 minutes or until cooked through. 7. Allow to cool to room temperature.

Recipes are taken from the 2021 Branch to Bottle event, developed by the chef instructors at The Mediterranean Culinary. For more recipes, or to book a cooking class visit www.mcamalta.com or email contact@mcamalta.com. 60

I RKOTTA

FRI SKA

MADEFROM 1 00% FRESHMALTESEMI LK

HEALTH & FITNESS

e all know that exercise is important to keep physically fit and healthy, but exercise can also keep you mentally healthy. Research shows that people who take regular exercise have better mental health and emotional wellbeing. Many people who exercise regularly do it because it makes them feel good – with many saying that it gives them a ‘high’. In fact exercise can boost mood, and even concentration and alertness, and can also help to give a positive outlook on life. The exercise-mental health link is complicated, but in general exercise boosts levels of chemicals such as serotonin, stress hormones and endorphins; exercising regularly can also give you a better night’s sleep which helps manage mood; it can improve sense of control and self-esteem; and it can also distract from negative thoughts and provide opportunities to try new experiences, socialise and get social support if you exercise with others.

MENTAL HEALTH

TAKING A MENTAL HEALTH DAY When you’re feeling sick, you know it’s probably best to take the day off from work in order to recover and feel better. But while we may know how important it is to take care of our mental health, many of us may still hesitate to take time off work in order to do this. Taking a mental health day can be good for you – here’s how to make the most of one says Sandra Walker, a Clinical Academic in Creative and Community Approaches to Mental Distress, University of Portsmouth. All photography Massimo Virgilio, taken at the incredible Faragliogni di Torre Sant’Andrea, Salento, Puglia.

HEALTH & FITNESS

here may be any number of reasons why you may feel you need to take a mental health day. Personal problems, poor working relationships and overwork are all common reasons – as well as feeling burnt out, overwhelmed and stressed. Left unchecked, these factors may eventually lead to stress, unhappiness and even mental illness. Tackling mental health problems early is important for preventing them from getting worse. This is why taking a mental health day to care for yourself, de-stress and re-group can be useful. So if you’ve been feeling more tired than usual, are having trouble sleeping (or not getting good quality sleep), experience changes in appetite or even feeling more impatient than normal, it may be a sign that you need to take a day off work to look after your mental health.

A word of caution here though. Spending your mental health day ruminating on your woes, thinking about the things that are stressing you out, or simply doing nothing at all is unlikely to have any benefit to you.

MAKING THE MOST OF YOUR DAY

he best way to spend your mental health day is likely to be linked to the reason you took it in the first place. If you’re overwhelmed with your workload and have been very busy, then spending time thinking about how you can improve your work/life balance, or getting organised might be most useful in helping you to feel better. If you’re miserable with your job, then spending the day looking or applying for other jobs might be a good call. But if you’re feeling emotionally or psychologically drained, here

are a few other things you can do to improve things:

GET CREATIVE

e know that creativity is good for us, even if you aren’t very good at what you’re doing. Whether it’s painting, singing, crafting or writing a journal, spending time being creative helps release tension and boost energy levels. It’s a bit like how you worked through issues and learnt by playing as a child. Creativity works much in the same way. It can help us relieve stress and indirectly helps us work through the things that were bothering us to begin with.

GET PHYSICAL & GET OUTSIDE

xercise is shown to be as effective as medication in treating many mental health

issues. In fact, exercise can be so good for mental health that it’s often used as a first-line treatment for people with moderate depression. It doesn’t matter what kind of exercise you do, either. Whether you like running, weightlifting or pilates, any exercise is good for managing stress and lifting mood – thanks, in part, to the feel good chemicals that our body naturally releases during exercise. Being in nature has a measurably calming effect on our bodies – it activates our “rest and digest” (parasympathetic) nervous system, which is important for helping to reduce stress levels. You could try activities such as tree bathing, a popular pastime in Japan, which involves walking quietly in forests and woodlands while trying to be present in the moment and breathing deeply. If you don’t live near a woodland, then activities like gardening and walking in the park are really beneficial too. 65

HEALTH & FITNESS NOTES ON ACTIVE AGEING. According to Dr John Rusin, an America Top50 Fitness Expert, in a recent Instagram post, “Declining health as you age is NOT normal and certainly NOT inevitable. In fact, regular strength training and cardiovascular exercise (at any age) can help REVERSE the ageing process.” He says: “Want to live your best life for the rest of your life? Make EXERCISE a priority. Age is NOT a disability. And getting older should NEVER be an excuse NOT to live your best life for the rest of your life... But HEALTHY ageing does require intelligent EXERCISE efforts that unlock the key to achieving true performance and longevity at ANY age… And the more we continue to learn about healthy AGEING the more clear it becomes that EXERCISE is the real longevity miracle drug.” Source: Instagram @drjohnrusin

GET SPIRITUAL

his doesn’t mean go to church necessarily (unless that’s what you want to do), but practices such as mindfulness, meditation and yoga are shown to be exceptionally good for our overall mental wellbeing. For added benefit, try doing these outdoors if the weather’s nice. To get the most out of your mental health day, spend some time actively considering what steps you need to take to improve whatever issues may have been affecting your mental health in the first place. It might be best to do this at the start of your day so that you can spend the rest of the

day doing an activity you enjoy. Most importantly, focus on what you’re doing if you can – rather than continuing the cycle of worry or distress. This may take some practice to get the hang of though. Regardless, taking a day when you feel you need it to actively invest in yourself, recharge your batteries and address any issues that may be troubling you is likely to have long-term benefits for your mental health. And if you keep these practices up in your daily life, it’s likely you’ll see continued mental health benefits. This article first appeared on The Conversation.

RETIRE TO A LIFE OF LUXURY AND COMFORT IN THE HEART OF SLIEMA The Imperial offers an exclusive and professionally managed retirement opportunity located in the heart of Sliema. Experience the luxurious facilities, companionship of others, a multitude of activities and top class dining experience. You can maintain your daily routines and live independently but with the peace of mind that help is at hand should you require additional support. We will support and enable you to lead a full and active lifestyle. Tastefully decorated in a traditional style, the home houses single rooms, double rooms and suites with 6,000 square meters of facilities including: • a state-of-the-art wellness centre; • a heated indoor hydrotherapy swimming pool; • a three-storey underground car park; • a coffee shop; • a hair and beauty salon; and • an onsite convenience shop.

At the Imperial we will support you and advise you in making the best decision for you or your loved one. Whether you are completely independent or require round-the-clock care, we will tailor your stay with us to your specific needs. Ultimately, what we want is for our residents to live happy, healthy and independent lives with us. Our dedicated team is waiting to meet you so why not contact us today to make an appointment to come and view our beautiful home.

GETTING THE CARE YOU DESERVE

OPEN ALSO FOR REHABILITATION AND SHORT STAYS

For more information: info@theimperialmalta.com The Imperial, Rudolph Street, Sliema, SLM 1279 | 2145 6440 | www.theimperial.com.mt A member of St George’s Care Limited – LIVE LIFE WITH US

GIVING

meaning T: 2258 4200 | E: info@caremalta.com

www.caremalta.com

TO LIFE

ACTIVE AGEING

Active Ageing Life is a journey with intrinsic and extrinsic factors that contribute to the constitution of what we are. There is no shame in ageing, but rather an opportunity to be given to everyone to further enhance the quality of life in finding meaning in oneself. Active ageing is a broad lifestyle approach that enables the maintenance of one's physical and mental health as one ages, and a society that values all ages encourages generations to support one another and benefit from their efforts. Edel Borg Mizzi, Facility Manager and Marion Abdilla, Assistant Facility Manager at CareMalta discuss the opportunities of active ageing and the importance of taking care of one's mental health.

ENSURING THE POTENTIAL OF OLDER PERSONS, WE SET A SELF-GENERATED STATEMENT OF SUCCESS. Edel Borg Mizzi

he concept of active ageing is not a new catch phrase or phenomenon. Despite the term itself being a common connection in our communities, one must ask: How much are we really understanding the concept of active ageing? How much are we engaged in the opportunities of active ageing? If we look around us, we see a plethora of definitions, yet, with a commonality towards the older person. The active older person in a community is a response to population ageing, with conceptualisation that aspires to lead to successful ageing. Health and meaning have always been fundamental in old age, however, the cross-link of the quality of life in old age is still a modern quest in the challenge of ageing.

ACTIVE AGEING AS A HOLISTIC CONCEPT

he realisation of active ageing is a holistic concept whose impact has a domino effect on our community. Sustainable ageing is crucial, and with the ever increasing number of people getting older this has been related to reflecting on the ‘meaning and duty of old age’. It is unfortunate that although locally we are pioneers in the presentation of active ageing strategies, our communications are still challenged when it comes to giving true opportunities to older people in this day and age. Whether an older person wants to pursue their career, live within the community, or find alternative living environments, older people are still deprived of the full opportunities they deserve.

AGEISM IS STILL VERY REAL

e set initiatives yet limit older people themselves to such opportunities. The evaluation of initiatives must be holistic, and not only relate to the initiative, but to how we can ensure engagement of older people. If the way we look at older people is paternalistic we present a mind frame which is off-tracked and possibly even ageist. And amongst all the challenges to quality of life, and meaning of life, ageism is still very real and hinders how older people can have opportunities which are not biased by the contempt of age itself. Participation of older people in different aspects of a community is related to the assurance that the wisdom brought by age is nourished and shared with younger generations. Older people can be a mine of wealth, both in physical and interpersonal terms. If we ensure to maximize the potential of older people, we set a self-generated statement of success. So while we age, we must not let this thought prevail over active ageing. Life is a journey with intrinsic and extrinsic factors that contribute to the constitution of what we are. There is no shame in ageing, but rather an opportunity to be given to everyone to further enhance the quality of life in finding meaning in oneself.

ACTIVE AGEING: A BROAD LIFESTYLE APPROACH. Marion Abdilla

society that values all ages encourages generations to support one another and benefit from their efforts. It is a society where elderly adults will always be treated with respect, equality, independence, involvement, care, and dignity. Active ageing is a broad lifestyle approach that enables the maintenance of one’s physical and mental health as one ages. Active ageing is assisting individuals in maintaining as much control over their life as possible as they age and, where possible, making contributions to the economy and society. An entire sense of well-being is highly influenced by good mental health. In older adults, untreated mental health issues can result in decreased functioning, substance misuse and poor quality of life. While some adults manage a chronic mental disease their entire lives, mental health issues can sometimes develop later in life. As a result of a stroke, Parkinson’s disease, cancer, arthritis, diabetes, or even certain drugs, mental health might occasionally decline. On the other hand, if there are persistent anxieties about things like money, family, or health, one should pay attention to them and take action. Early recognition of the warning signs and symptoms of a mental health problem may make it simpler to get the right counselling or medical attention before things get worse. Studies have proven that complete recovery from a mental health difficulty is possible with the right care and therapy. A person and their loved ones can avoid stress, stop the emergence of more severe symptoms, and lessen the risk of issues by seeking early intervention. Physical and mental health are related, and vice versa. For instance, the prevalence of depression is higher among older persons with physical health issues like heart disease than it is among those who are in good health. Untreated depression in an older individual with heart disease can also have a negative impact on the treatment’s results. Many people, regardless of age, enjoy engaging in activities like reading and socializing because maintaining social relationships and engaging in physical and mental exercise are beneficial for our mental health. ‘There is nothing more satisfying than the feel-good factor we experience after a good workout. As we get older, that workout can take many forms of physical movement - from gardening to participating in sports and group exercise classes. It is also important to understand how our fitness requirements should change in line with our lifestyles and our bodies. 69

ENVIRONMENT

URBAN LANDSCAPES

CITY TREES LARGE TREES ARE ESSENTIAL FOR HEALTHY CITIES.

Trees are important elements of our urban landscape. With more than 50 per cent of the world’s population living in cities, it is impossible to imagine cities without the many services and benefits trees provide to residents and ecosystems. We saw evidence of this when COVID-19 measures were the most restrictive: urban park use increased dramatically. This is no coincidence. The presence of trees promotes both physical and mental health, which is one of the main reasons city dwellers felt the need to spend time in green spaces, write Alison Munson and Anaïs Paré, part of the Research Chair on Urban Trees and the Environment at Laval University. Photography FIRST Magazine.

This page: Large trees and creeper increase real estate prices and land values, in addition to reducing energy costs for heating and cooling by regulating the microclimate. Private residence, Dingli Street, Sliema, Malta. Facing page: The presence of trees promotes both physical and mental health, which is one of the main reasons city dwellers feel the need to spend time in green spaces. Entrance to Sa Maison Garden, Malta. 70

ENVIRONMENT

he trees we encounter every day on private property, on streets or in parks also contribute many environmental and climate regulation benefits, including the mitigation of city noise, capturing carbon and slowing water infiltration rates into soils. Although a city’s total tree stock plays a role in the quality and quantity of ecosystem services, not all trees have the same characteristics or the same capacity to provide ecosystem services. So it is important to ask which trees are the most effective in delivering these benefits, why and what practices would promote such services? We are part of the Research Chair on Urban Trees and their Environment at Laval University, which aims to find solutions to help the long-term survival of trees in urban environments.

WHICH TREES PROVIDE THE MOST BENEFITS?

n general, large trees have a better capacity to capture carbon from the air and store it, reduce atmospheric pollution and prevent storm water runoff.

Trees with a larger trunk diameter have a greater woody biomass (amount of wood), which allows them to store more carbon than smaller trees. Similarly, trees’ ability to intercept precipitation and air pollutants increases with greater canopy size (the tops of dominant trees) and total leaf area (the total area of all leaves), which are both associated with greater overall tree size. As a result, larger trees are generally more effective than smaller ones at providing essential regulating services for urban environments and, especially, in a changing climate. Planting large tree species also has significant economic benefits. One study reports that the annual net benefit of planting large tree species is 44 per cent higher than that of a medium tree species and 92 per cent higher than that of a small tree species. The same study found it takes less than five years for the net benefits of these trees to outweigh the net costs. This can be explained in part by the fact that large trees increase real estate prices and land values, in addition to reducing energy costs for heating and cooling by regulating the microclimate. However, the limited available overhead or underground space in urban areas means it is not always possible to plant large trees. In these conditions, smaller trees can also make an significant contribution. 71

4 Focus Areas Water Efficient Agricultural Systems Enhancing industrial drainage water efficiency Industrial heat recovery/ spatial cooling systems PV & Battery Storage

ENVIRONMENT

arge trees play a critical role in the delivery of ecosystem services. But the ability to deliver these services is conditional on one thing: the trees must be in good condition. Those in poor condition have less capacity to deliver ecosystem services, since poor conditions impede growth, slow carbon sequestration and can also lead to canopy die-back. In urban settings, hostile environments can impede the growth and proper development of trees. Lack of space for the root system, soil compaction, limited soil moisture, use of de-icing salts and air pollution challenge the survival of young planted trees. In view of this, several management practices have been developed to encourage the growth and development of trees. Here are some examples: Plant the right tree in the right place. For example, some tree species are better adapted to certain climates or more tolerant than others to limited amounts of space. There are guides available for planting choices that are based on environmental characteristics, including soil conditions. Avoid frequent pruning of large trees, which significantly reduces the leaf area and woody biomass of individual trees. One of the keys to reducing the need for pruning is to choose a tree species that is adapted to a given location. Formally recognize the value of ecosystem services provided by large trees in order to introduce policies that support their conservation.

THE IMPORTANCE OF CONCRETE ACTIONS

lthough large trees are generally more effective than small ones in providing certain ecosystem services, in the context of a changing climate, and where forest resilience is paramount, it is important not to put all our eggs in one basket and exclusively plant large tree species. In fact, at the forest scale, some characteristics are positively correlated with the production of ecosystem services, including vertical heterogeneity (the amount of vegetation strata, ranging from flowering plants to dominant trees) and shrub diversity, which is the number of different species present. Finally, the key things to remember are that large trees are extremely important, and that we benefit from efforts to preserve them. Moreover, planting large tree species should be encouraged, since there’s a tendency to plant small species in cities. Concrete actions can be taken right away to get the most out of urban trees now and over the long term. It is up to us to make them happen! This article first appeared on The Conversation. This page: Although it is important to have a diversity of tree species in urban landscapes, planting and protecting taller species should be strongly encouraged. San Anton Gardens, Attard, Malta.

URBAN GREENING

. SUSTAINABLE URBAN GREENING Gnien Victor Calvagna Mosta is today home to Ġnien Victor Calvagna, a sustainable urban greening project that transformed a piece of derelict land into a public garden. A project led by GreenServ, an urban greening project implementation arm within WasteServ, it comprises a playground, an outdoor gym, a fitness trail, a vegetable plot, and a canopy area. All are seamlessly integrated in a clever way to accommodate diverse activities and amenities for residents, writes the projects team at GreenServ. Photography Eric Montebello.

PROMOTION

panning almost 4,000 square metres, the design of the garden invites social interaction and exercise. It is a place where people can meet for a chat under the shade of the trees, enjoy doing exercise out in the open, or take their kids to play. It is also a place meant to enhance learning, with a canopy area that can lend itself to different community activities in a different setting away from classrooms and halls. The vegetable plot is also an opportunity to learn about where food comes from and how it grows whilst promoting healthier lifestyles. Sustainability was also at the core of the design. All the existing mature olive trees were incorporated into the design of this garden giving rise to winding pathways. The pathways were also made using natural materials that will age with time to further blend with the surroundings. The playground and exercise equipment installed is made from timber that originated from sustainable forests while the rubber flooring used in the playground is made from fully recycled rubber chips. The canopy area was finished with recyclable decking and solar

panels were installed on top. Indeed, more than 40% of the materials used are both sustainable and energy efficient. A water reservoir is also hidden underground so it can then be used for watering the trees and plants. The integration of the social dimension, urban vitality, and environmental sustainability makes this garden a well-designed, environmentally focused green space that people will want to use and respect. It will provide residents and local community organisations with access to sports, leisure, and cultural facilities all close to home. This green space will certainly have an influence on the social dimension. A garden in memory of Dr. Victor Calvagna, a paediatric oncologist, and founding member of Puttinu Cares Foundation, it will give residents a strong sense of citizenship and pride in their locality. Ġnien Victor Calvagna makes Mosta greener, more sustainable, and resilient. This is the first project to be completed by GreenServ as it looks forward to concluding other projects it has in the pipeline, each time creating projects that give real character to neighbourhoods and a sense of place. 75

CLIMATE CHANGE MAKING SHIPPING GREENER

Reduction of GHG Emissions from Ships The maritime sector is one of the driving forces of Malta’s economy, as we cannot depend on road transport with respect to imports and exports. Without good maritime links our economy would stifle. The decarbonization of shipping is one of the biggest challenges currently being faced by the shipping industry. Significant actions have already been taken to reduce the negative footprint of shipping on the environment, notably the adoption of the objective to reduce greenhouse gas emissions from ships by 50% by 2050. In recent weeks, the Mediterranean Sea has also been designated as a Sulphur Emissions Control Area, whereby it is expected that the sulphur content of marine fuels will be further reduced in the near future. This initiative was co-sponsored by Malta. At a national level, a lot of investment is being done in the ship-to-shore project, whereby ships at berth will be able to switch off their engines, writes the team at The Merchant Shipping Directorate (MSD). Photography Shana Van Roosbroek.

PROMOTION

alta has today established itself as one of the leading maritime hubs and service centres in the Mediterranean region and worldwide. It has developed a very strong regulatory platform that has enabled the Malta Flag to become a reputable and internationally recognised ship register which is now one of the largest in the world. The maritime sector is one of the driving forces of Malta’s economy, as we cannot depend on road transport with respect to imports and exports. Without good maritime links our economy would stifle. We have invested heavily and actively with respect to maritime policy development both on an EU and international level. Malta’s geographical location, albeit having a number of benefits as it is closely located to one of the major trading routes, also offers a number of challenges such as exposure to non-EU Member States' competition. The decarbonization of shipping is one of the biggest challenges currently being faced by the shipping industry. At an international level, addressing this matter falls within the framework of the International Maritime Organisation (IMO), being the specialized United Nations agency established to provide intergovernmental cooperation in the field of regulation of ships engaged in international trade. IMO is the responsible body for the global regulation of all aspects of international shipping and has a key role as summed up in the IMO's mission statement - to promote safe, secure, environmentally sound, efficient and sustainable shipping through cooperation. Significant actions have already been taken to reduce the negative footprint of shipping on the environment, notably the adoption of the IMO objective to reduce greenhouse gas emissions from ships by 50% by 2050. Moreover, the global sulphur emission cap entered into force in 2020 significantly reduced sulphur emissions from ships and should have major health and environmental benefits for the world, particularly for populations living close to ports and coasts. In recent weeks, the Mediterranean Sea has also been designated as a Sulphur Emissions Control Area (SECA), whereby it is expected that the sulphur content of marine fuels will be further reduced in the near future. This initiative was co-sponsored by Malta. At a national level, a lot of investment is being done in the shipto-shore project, whereby ships at berth will be able to switch off their engines. Maritime transport is one of the most energyefficient forms of transport, and a catalyst for development and trade. Projected growth in world trade is expected to further increase the demand for shipping, thus also increasing the share of shipping’s emissions as well as other negative effects on the marine environment. It is therefore crucial to reconcile the essential role of shipping, with the vital role that our oceans play in the well-being of the planet.

Particularly for Malta as an island State, we are particularly sensitive to the threats of climate change, as well as to need to safeguard coastal communities from pollution. At the same time, shipping and other maritime activities are key, both to ensure connectivity for transport of essential cargo, as well as a major generator of economic wellbeing. Sustainability is therefore crucial to allow Malta to harness the huge potential of the sea around us, whilst ensuring a high level of conservation and pollution prevention.

n terms of the reduction of the greenhouse gas emissions from ships, Malta is an active player in the ongoing developments to address this matter at both a global and EU level. To this effect, commend the work of the International Maritime Organisation as the body regulating international shipping. Furthermore, taking into account the European Green Deal and the recent Fit for 55 package of proposals, Malta is committed towards actions aimed to contribute towards addressing greenhouse gas emissions from ships. In order to effectively move towards decarbonisation of international shipping, there need to be measures that will enable the uptake and worldwide availability of alternative fuels. To facilitate this, a possible combination of technical, as well as market-based measures, such as a fuel levy, may be required to incentivise the transition to green fuels. Future measures could allow for a gradual expansion of the production and bunkering infrastructure and help to ensure that shipping would not be interrupted by disruptions in fuel production or supply. In this regard it is important that any measure would allow the continued and seamless operations of shipping without disrupting the supply chain, as well as to ensure a global level playing field. The Maltese maritime community reiterates its commitment towards the transition towards green and sustainable shipping, whilst also highlighting its specificities as a small island state dependent on international shipping for its essential commodities. It must be acknowledged that in order to make shipping greener, a joint effort needs to be made involving a wide range of factors including cooperation by Governments, the larger maritime industry, producers and manufacturers of alternative fuels, as well as various factors in the research and development field. Commendable actions have already been taken to reduce the negative footprint of shipping. Early movers in the shipping industry have already taken steps to invest in green solutions including using alternative cleaner fuels, innovative propulsion power, and increasing the energy efficiency of their ships. It is important to recognise and incentivize such efforts as they stimulate innovation that is crucial for a transition towards low and zero carbon fuels and the development of new technologies that lead the way for green shipping and maritime transport.

THE MINISTRY FOR THE ENVIRONMENT, ENERGY, AND ENTERPRISE HAS TAKEN THE INITIATIVE TO LAUNCH A PILOT PROJECT THROUGH THE INSTALLATION OF FORTY CONTAINERS CALLED BALLOT BINS ON SANDY BEACHES AROUND MALTA AND GOZO. THE PURPOSE OF THESE BALLOT BINS IS TO ENCOURAGE SMOKERS TO AVOID THROWING THEIR CIGARETTE BUTTS IN THE SAND AND OPT INSTEAD TO UTILIZE THESE BALLOT BINS.

NEW BALLOT BINS ON THE MALTESE ISLANDS The most awaited summer season has finally hit our islands in full force. We have all been looking forward to spending days at the beach following the cold winter season. The Maltese public is considered to be very lucky to be surrounded by many beautiful beaches which can be easily enjoyed throughout this season. During our numerous beach visits, one cannot avoid ignoring the waste found littering our beaches which undoubtedly will end up in our seas, therefore, impacting both land and marine species. In view of this, the Ministry for the Environment, Energy, and Enterprise has launched the fourth edition of the Saving our Blue campaign relating to the importance of reducing single-use plastics in order to safeguard our marine environment. As part of the campaign, various beach clean-ups are being organized and different types of waste have been found on beaches including plastic caps, jablo containers, cutlery, and the infamous cigarette butts.

mongst the various initiatives of the campaign, a national survey was conducted in 2021. From all the persons surveyed, 98 % are aware that littering cigarette filters in our environment is a public offense in Malta. Additionally, the survey has also shown that 15% of smokers admit that although they are aware of the negative impacts that littering with their cigarette butts left on the environment, unfortunately, they still litter with their filters. It is worth noting that between 2019 - 2021 one of the most common waste found on the beaches was cigarette butts. In fact, the amount of cigarette butts collected reached almost 36 kilos, and when considering that one cigarette butt is light in weight, the amount collected is quite substantial. In this regard, the Ministry for the Environment, Energy, and Enterprise has taken the initiative to launch this pilot project through the installation of forty containers called ballot bins on sandy beaches around Malta and Gozo, with twenty-five containers in Malta and fifteen containers in Gozo. The purpose of these ballot bins is to encourage all smokers to avoid throwing their cigarette butts in the sand and opt instead to utilize these ballot bins. Moreover, the ballot bins offer the interactivity to dispose of their cigarette butt correctly by replying to the question being asked on the ballot bin unit itself thus making this environmentally correct action more intriguing to the individual.

Through this initiative, the general public is urged to take the necessary action to start disposing of cigarette butts in these ballot bins whilst at the beach which leads to the reduction of sand contamination as well as reducing damage done to our marine species within our marine environment. It is also worth mentioning that cigarette butts are considered as single-use plastics and take years to disintegrate and disappear off the face of the earth. Even more so, through this individual action, we will be participating to reduce the dangers that these cigarette butts could cause to the public, especially to our young children whilst playing at the beach. The installation of these containers continues to build on the work being carried out by the Ministry of the Environment, Energy, and Enterprise in the past years and months where the ban on various singleuse plastic products was imposed at local selling points earlier this year. For more information on the Saving Our Blue campaign as well as to stay informed on new initiatives being launched one can visit either the social media platforms on Facebook and Instagram as well as visit the official site www.savingourblue.gov.mt

CLIMATE

100 YEARS OF THE MALTA MET OFFICE

Weather Operations Oscar Wilde once said, “conversation about the weather is the last refuge of the unimaginative”. But is it, really? Given that the weather affects so many industries, everyday decisions, and, very often, even our mood, it is hardly surprising that the topic constantly creeps into our conversations. For many, the weather is a handy conversation starter, and a source of inconvenience when things get too hot, cold, blustery, or wet. For others, it is a source of fascination turned into their bread and butter. This year the Malta Meteorological Office is celebrating its 100th year in operation, with a team that work round the clock to keep you informed come rain or shine. Forecasters Brian Micallef and Martina Gatt, and observers James Farrugia and Graziella Cini discuss what attracted them to meteorology, as well as the challenges and satisfaction that come with their very unique job.

FORECASTER BRIAN MICALLEF

rian Micallef is one of the forecasters who works on the seven-day weather forecast published on the Malta International Airport website, and which is used by many local media outlets to inform the public of what weather conditions to expect. “These forecasts represent only a sliver of the day-to-day work that is carried out by the Met Office. The preparation and dissemination of weather-related information to the aviation industry and the whole of Malta’s Flight Information Region, which stretches from Tunisia to Crete, takes up the greater part of the team’s day (and night). Additionally, depending on the expected 80

weather conditions, the Met Office also prepares special forecasts for the local health authorities and the Civil Protection Department.” “Extreme weather conditions and events, such as storms and heatwaves, put added pressure on the team to issue timely and accurate information, as these phenomena generally open the floodgates to queries from the public and other stakeholders, along with interview requests from the press.” Yet, even after almost three decades of working at the Met Office, such hectic days remain extremely rewarding for Brian. “I head home at the end of particularly demanding shifts knowing that the team's forecasts and weather advice would have helped people make informed decisions and, possibly, saved lives too.”

PROMOTION

FORECASTER MARTINA GATT

artina Gatt joined the Met Office eight years ago. “The most rewarding aspect of my role as a forecaster is the publication of accurate weather forecasts, despite weather conditions that are at times tricky and uncertain. Although the

accuracy of the weather models on which forecasts are based has improved by leaps and bounds over the years, given the small size of the Maltese Islands, it is still very difficult to pinpoint which localities will be hit by rain showers and at what time when rainfall is in the cards. Difficult as this may be, the question I get asked most often by family and friends in winter, unsurprisingly, is: Will it rain today?” “One day at work which I remember very well is 31 December 2014. While many were ringing in the New Year with glasses of champagne and possibly feeling a little colder than usual, I was working my first night shift. Back then, the overnight temperature had dipped to 2.1°C, going down on record as one of the coldest January temperatures to be registered by the Met Office in Ħal Luqa. Although this temperature was much lower than what is considered normal for January in Malta, the lowest ever temperature for the month was recorded in 1981 at 1.4°C.”

Above: Wind Sock indicates wind direction. Right: Lightning over Malta International Airport.

CLIMATE

PROMOTION

Facing page: Sunset over the Met Office, Saturday 9 January 2021, captured by Matthew Hamilton. Above: Satellite image showing air masses on 24 February 2019, the weekend of the Severe Gregale (il-Grigalata l-Kbira) which hit the Maltese Islands. Observer James Farrugia believes that that this could have been a replica of the weather conditions that led to Saint Paul’s shipwreck in 60 AD.

OBSERVER JAMES FARRUGIA

roviding a 24-hour service is no easy feat, and stormy night shifts are particularly demanding, since they require maximum focus and alertness when your body’s internal clock

is giving you other cues. “But such weather conditions remain my favourite, possibly because it was two local storm events – the entire month of October 2010 and the thunderstorms that struck the Maltese Islands in sequence between 2 and 3 September 2012 – that cleared any doubt I may have had about the career path I was going to choose.” “As luck would have it, I was on duty when the Severe Gregale (ilGrigalata l-Kbira) of 23 February 2019 hit the Maltese Islands. I believe that this could have been a replica of the weather conditions that led to Saint Paul’s shipwreck in 60 AD. This weekend-long weather event had been characterised by opaque skies covered in Stratus and Nimbostratus layered clouds, heavy rainfall, and Northeasterly winds that exceeded gale force on the Beaufort Scale, making it extremely difficult to carry out basic weather observations from the roof of the Meteorological Office.”

OBSERVER GRAZIELLA CINI

ike James, Graziella Cini has been working at the Met Office as a meteorological observer for seven years. Thunderstorms, and even waterspouts, have held a

fascination for Graziella ever since she can remember, and so her foray into meteorology was only natural. “I recall particularly well being on duty during a lowlevel thunderstorm and seeing lightning strikes snaking down directly on the airfield, as well as watching a fog bank rolling in ominously from the south towards the airport, eventually enveloping the whole aerodrome and most of Malta.” Being such an ardent lover of stormy weather, the prolonged precipitation event that happened between 9 and 10 February 2018 also remains imprinted on Graziella’s memory. “This event had yielded no less than 117mm of rainfall, which is more than double the amount of rainfall that is expected for the whole month of February according to the 1981-2010 climate norm. Strong winds had also driven a bunkering vessel aground in Qawra on 10 February.”

If you would like to start receiving weather updates straight in your inbox, you can subscribe to the Met Office’s Daily Weather Alerts at this link: maltairport.com/weather/ 83

OPERA

TEATRU TAL-OPRA AURORA, VICTORIA, GOZO GETS A ‘ZEFFIRELLI’

AIDA IS AIDA

UNPRECEDENTED: ZEFFIRELLI MASTERPIECE AT THE AURORA IN GOZO FOR THIS OCTOBER’S AIDA. It’s the opera known by those who don’t know opera at all. But it’s also the opera that has it all for whoever opera occupies the most tender part of his soul. With a larger-than-life story in an exotic world, it asks for a chorus that can blow the roof out. Yet it is potentially one of the most intimate operas ever written. Set in Ancient Egypt, with the best elements for lavish costumes and sets, Aida runs on some of the greatest music ever written. With love triangles, triumphal marches and choruses, Aida rekindles memories and evokes the brazen spirit of what ‘opera in Gozo’ really means. Photography Joseph Caruana.

ozo’s Aurora was meant to present another Aida in 2020 when COVID19 struck. And the Verdi all-time favourite had to wait for at least another two years. But the people at the Aurora are making sure this wait was all worth the while as they drop the bomb with this latest announcement. This autumn’s Aida, on October 15th will flaunt scenery by none other than the world famous opera legend Franco Zeffirelli and splendid costumes by his lifelong colleague Anna Anni. Stage direction will be once again entrusted in the hands of Vivien Hewitt who helped make this unique project possible and who’s set to adapt the original 2001 Zeffirelli staging for Gozo’s Teatru tal-Opra Aurora. Best remembered for his Romeo and Juliet, The Taming of the Shrew and Jesus of Nazareth films, Franco Zeffirelli is often associated with colossal operatic stagings like Turandot, Carmen, Traviata and Aida currently packing the Verona Arena. Likewise, Aida is usually perceived as an opera of and for the masses, with oversized choruses and triumphant processions. But, with this particular production, Zeffirelli goes to show how intimate an opera Aida is, even when throngs of 84

people are singing the most rousing of patriotic choruses. Vivien Hewitt, who first met Zeffirelli in 1989, particularly loves this fabulous 2001 production conceived for the prestigious Verdi Festival at the Teatro Verdi in Busseto and she is looking to create a faithfully Verdian interpretation of this 150-year-old opera masterpiece. She promises to extol the intimate nature of the masterpiece while managing one of the largest opera casts. Her stage direction will nevertheless concentrate on the emotional relationships and heartrending psychological struggles of the main characters. A Zeffirelli-designed production in Gozo was a question of strategy but also a matter of good planning, timing and optimal use of resources. With opera-productions at the Aurora taking place on an annual basis, every production forms part of a longer-term strategy. Over time, Aurora has moved from a concoction of assembled foreign elements, to opera-from-the-Aurora, proudly brandishing the made-in-Gozo opera label. This time round, in a post-pandemic world of opera, it was the Aurora’s deliberate choice of putting itself on the international map of high calibre productions by restaging this magnificent edition of Aida in Gozo.

This Zeffirelli Aida production, not to be confused with the Arena di Verona one, was created to celebrate the 100th anniversary of Verdi’s death, specifically for the intimate theatre in the composer’s home town of Busseto. Yet, contrary to so many perceptions, the smaller dimensions of stage actually amplify the illusion of the immensity of Ancient Egypt and the aura of the exotic mystique the opera needs to create. Likewise, Anna Anni’s lush and lavish costumes, which switch from soft pastels to vivid reds that tend to darken as the opera reaches its tragic climax are a feast for the eye and actively participate in telling the tale in a more pungent and impactful manner. With the staple Colin Attard at the helm of the Malta Philharmonic Orchestra, the Aurora has yet to announce the names of the artists taking on the main roles. But so far, they have shown they’re keen on securing one thing in an undisputable fashion – if there’s an opera spectacle that can’t be missed this year, it’s definitely going to be Aida at the Aurora. Aida at the Teatru tal-Opra Aurora is being supported by Arts Council Malta in collaboration with the Ministry for Gozo. Tickets are on sale from www.teatruaurora.com.

GI USEPPEVERDI

AI DA 1 5TH OCTOBER2022 WWW. TEATRUAURORA. COM

VI VI EN HEWI TT

FRANCO ZEFFI RELLI

ANNA ANNI

STAGEDI RECTI ON

SCENERY

COSTUMES

COLI N ATTARD CONDUCTOR

MAL TA PHI LHARMONI C ORCHESTRA

UNIVERSE

MAGICAL COSMIC CLIFFS

REVEALING THE HIDDEN UNIVERSE

ake a second to admire the Carina Nebula in all its glory. This July NASA’s James Webb Space Telescope delivered a series of the deepest, sharpest infrared images of the universe ever. Looking out in space is like looking back in time. It sounds magical, but it’s actually very simple: Light needs time to travel across the vast distances of space to reach us. Webb’s infrareddetecting technology reveals the hidden universe to our eyes: stars shrouded in clouds of dust, water in the atmospheres of other worlds, and the first light from the earliest galaxies ever formed. In this image, what looks much like craggy mountains on a moonlit evening is actually the edge of a nearby, young, star-forming region in the Carina Nebula, revealing previously obscured areas of star birth. Behind the curtain of dust and gas in these “Cosmic Cliffs” - roughly 7,600 light-years away – are previously hidden baby stars, now uncovered by the Webb telescope. Webb’s new view gives us a rare peek into stars in their earliest, rapid stages of formation. For an individual star, this period only lasts about 50,000 to 100,000 years. Image credit: NASA, ESA, CSA, STScI.

Gold MELITA Gold

MALTA

This issue is available in four denominations; 1oz-€100, 1/2oz-€50, 1/4oz-€25 and 1/10oz-€10. Melita coins are legal tender and classed as investment gold, and their price is based primarily on the spot price of gold on the international markets. These bullion coins are exempt from any Value Added Tax. Each coin is set in an individually numbered sealed card that certifies the coin within.

Available online at www.maltacoins.com or Lombard Bank, 67, Republic Street, Valletta

Real size illustrations Weight

Alloy

Diameter

Quality

Face Value

Thickness

Edge

Year of Issue

1oz

31.103g (1oz)

Fine Gold 999.9

34mm

Proof-like

€100

1.78mm

Milled

2022

1/2oz

15.55g (1/2oz)

Fine Gold 999.9

27mm

Proof-like

€50

1.40mm

Milled

2022

1/4oz

7.77g (1/4oz)

Fine Gold 999.9

22mm

Proof-like

€25

1.06mm

Milled

2022

1/10oz

3.110g (1/10oz)

Fine Gold 999.9

16mm

Proof-like

€10

0.80mm

Milled

2022

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