Make your own hipster avatar,strategic marketing plan excel template,free all type video player software download - Reviews

Graphic designer Tim Delger breaks down the design of ubiquitous hipster logos in six easy steps. Finally, slap your company name across the banner, then tie everything together in a color of your choice. Hipster's Tea Party Is A Place Where Modern Style Meets Good Ole' Fashioned Arts and Crafts.
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Nonetheless, light floods down from overhead, emanating from circular openings that look for all the world like LED fixtures. Manellia€™s re-do went far beyond the gravity-based system now au courant among wineries that want to give fastidious kid-glove treatment to incoming grapes.
In addition, Manelli wanted to show people whata€™s possible, to make sustainable practices seem less idealistic and more here-and-now. But Salcheto goes beyond these Napa-esque gestures in one big way: The winery reads like an open book of Renewable Energy for Dummies.
Anyone visiting Salcheto will first be struck by an odd presence on the terrace: All around, the tops of light conveyers poke out like bubble-capped submarine periscopes.
A far more obvious feature is the vertical garden, a lush blanket of vegetation covering the winerya€™s exterior walls.
The list goes on: evaporative cooling towers, natural ventilation to cool the interior, recycled waste water. Wea€™re seeing the results now in the very drinkable 2012 Obvius Rosso di Montepulciano, the debut release of their new style of Rosso di Montepulciano.
Wine writer Patricia Thomson divides her time between New York City and Italy, where she runs wine tours through her company La Dolce Vita Wine Tours. If there ever were a prize for Extreme Makeover among wineries, Salcheto would win that too.
Despite the big impression it makes, Salchetoa€™s sci-fi lighting system accounts for a relatively small piece of the pie, conserving some 23,000 kilowatt hours per year. Choose a badge--or "symbol of approval" or simple circle--to serve as the base of your logo. Fill in your symbol with keywords ("Provisions," "Purveyors") that spell out what makes your product special.
Then there’s the "extra info," qualifying terms like "Trade Mark" and "Established" that state how long you’ve been hawking your wares.
But regardless of its hazy origins, the term has become a byword for all things authentic, artisanal, and handmade.
Graphic designer Tim Delger’s step-by-step guide breaks down the hipster aesthetic in six easy-to-follow rules. Then it’s time to decorate said badge: How about a nice pair of criss-crossing arrows, to be further embellished by rugged marks like a thunderbolt or ax? Ia€™m snapping photos like some tourist from the dark side of the moon, watching the negative shape of Michele Manelli flap its arms for my amusement. But this is sunlight, pure and simple, which has snaked its way down a€?light conveyorsa€?a€”tubes lined with reflective silver filma€”and, navigating around two right angles, entered the cellar with bravura, 98 percent of its luminosity intact.


Corralling an assortment of renewable energy sources a€” solar, geothermal, biomass, CO2, evaporation, you name it a€” Salcheto is Italya€™s first winery to be completely independent of the regiona€™s electrical network. Since the retooled winery opened in 2011, hea€™s flung open its doors with an enthusiasm thata€™s rare in Italya€™s appointment-only winery world. Here the abstract becomes tangible as concepts like photovoltaics and adiabatic thermodynamics are seen in action.
Ita€™s an amusing introduction to Salchetoa€™s lighting system, visually its most space-age element. Topping the power list is biomass heating, which accounts for 29% of their energy supply (182,000 kWh).
These photovoltaic cells can generate 20 kilowatts per houra€”energy that can be used, stored in batteries, or dumped into the electrical grid for future drawback. Five feet under the vineyards and parking lot, a circuit of geothermal water pipes snakes for 1.5 miles.
The new fermentation procedure is delicate (wouldna€™t you rather be pushed around by gas bubbles then metal blades?), so it reduces bitter tannins from broken skins.
With jewel-like ruby reflections and bright cherry flavors, ita€™s as fruity, floral, and charming as a young gamay. It started life in 1984 as a traditional farm, with sheep and mixed crops, including one historic sangiovese vineyard (now named Salco after its bordering willowsa€”salco in ancient Tuscan). Pick an appropriate font and place the text within the banner bisecting the badge (steps 1 + 2)." class="">5. And don’t forget the extraneous but no less essential info like where and which century your small-batch enterprise was launched.
Wea€™re 70 feet underground in the cellars of Salcheto, Manellia€™s organic winery in the Vino Nobile di Montepulciano region, and therea€™s nary an electrical light to be found, other than the faintly glowing exit sign mandated by law. Whata€™s more, through energy-conservation practices, it uses 54% less energy than a comparably sized conventional winery.
The building blocks were natural resources that every winery has in spades (vine cuttings, carbon dioxide from fermentation) coupled with ones shared by all (sun, earth, water).
This impression hits home on the lower floors, where eight of these shiny tubes converge in a circular huddle and seem like a Starship transporter waiting to beam you to the next galaxy. The earth cools down the water to temperatures that are sufficient for air-conditioning and for cooling the stainless steel fermentation tanks.
Made of feathery ferns, russet ivy, and all manner of shapely scrub and ornamental grass, it looks nice, too.
Here one finds water glasses cut from recycled wine bottles, placemats made from old mattresses, wooden tables carved from oaks harvested on nearby Mt.
But in the beginning, a€?we didna€™t know if it was possible to make a wine as good as it was before,a€? Manelli confesses.
Better yet, lab analysis shows that extractions are 5 to 10 percent greater than with mechanical pump-over. Ita€™s also the first to have established a European Carbon Footprint for the production of a bottle of wine, tracking all direct and indirect emissions of CO2 according to the certified worldwide standard ISO 14064. These seem no different from the fagots seen in 17th century Dutch genre paintings or imagined at Cinderellaa€™s hearth.


This works in concert with the adiabatic cooling systema€”a fancy word from thermodynamics that applies to the irrigation of terrace and roof during the hot months. Amiata, a funky candelabra made from colorful electrical cords threaded through an old meat grinder.
This habitually offers great concentration and finesse, with earthy, balsamic notes underlying a plush black-fruit core. Working with LASI, a small manufacturer in Venice, they came up with a prototype fermenter that uses no electricity whatsoever.
In 1994, Manelli joined as a partner, just when they were starting to expand vineyard holdings and get more serious about winemaking. This is an original illustration featuring an assortment of tiny painters attempting some tiny painting, with some attempts more successful than others.
And for consumers, it provides a QR Code on every bottle, linking you to a Carbon Footprint Calculator where you can check the extra CO2 emitted to get that bottle to your local wine shop, as well as compensatory actions you can take to offset those emissions, such as walking three miles instead of driving or choosing a local fish dish for dinner rather than imported meat.
More biomass comes from woodland-floor detritus thata€™s made into pellets (46,000 kWh), which burn in a little Hansel-and-Gretel oven.
The suna€™s energy is benignly hijacked, as it were, used to vaporize the water rather than to heat the structure underneath.
These feats and its leadership through the Salcheto Carbon Free Working Group have earned it a special award from Gambero Rosso for 2014 Green Winery of the Year.
So ita€™s in Salchetoa€™s younger winesa€”particularly its brand new Obvius Rosso di Montepulcianoa€”where change is afoot. Using values to collect and manipulate the gas, the dual-level, gravity-based tank can perform either of the two methods typically used for wetting the floating cap of grape skins.
Therea€™s pump-over, during which the closed tank compresses the CO2 as it builds up, then a valve is opened and an effervescent fizz of gas ripples upward through the juice, gently wetting the skins. For the equivalent of punch-down, excess gas is collected in the fermentera€™s lower chamber; on demand, a large gas bubble is released into the upper chamber, generating a juice wave that breaks the cap.
Later joined by two new partners, Ron Prashker and Luca De Feo, they began a wholesale makeover. Whata€™s more, by injecting a calculated amount of outside air, the process can include some micro-oxygenation. This not only softens the wine; it feeds the yeast a precision diet, which in turn prevents stuck fermentation when sugar levels are higha€”even with finicky native yeast. Designed by artist Avery Tillmon, the piece is hand stretched and stapled over pinewood bars-while fade-resistant archival ink guarantees perfect color reproduction, so your art will remain vibrant for decades, even when exposed to strong light.
This piece is hand stretched and stapled over pinewood bars-while fade-resistant archival ink guarantees perfect color reproduction, so your art will remain vibrant for decades, even when exposed to strong light.



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