Australian expat hid for 10 days after allegedly killing Singapore grandfather

[Kung-fu Hillbilly]

Singapore Police allege Australian Andrew Gosling threw a wine bottle 15 metres from a 7th floor balcony, which then hit and killed Nasiari Sunee, aged 73. (9News)

By Mark Saunokonok
Sep 4, 2019

Mr Gosling threw the wine bottle a distance of 15 metres out from the balcony, before it dropped and fatally struck Mr Nasiari's head, police allege.

Mr Nasiari was visiting the 35-storey Spottiswoode 18 condominium on August 18 to celebrate a relative's housewarming. He was about to eat dinner when the bottle allegedly flew down from an upper floor.

His family heard a thud, and turned to see Mr Nasiari collapsed in the building's public barbecue area. His head was bleeding and the wine bottle lay intact beside his body. The 73-year-old died in hospital the next day

In total it took 10 days for Mr Gosling to surrender, after he allegedly lobbed an Italian wine bottle off a 7th floor balcony and hit Muslim grandfather of nine Nasiari Sunee two stories below.

full https://www.9news.com.au/national/andre ... 179d38554d

[SternAAlbifrons]

^^^ Polissena Il Boro 2016

Polissena Il Boro 2016 is an act of love, a homage to Tuscany, and to one of its typical grape varieties: Sangiovese. The grape has a strong backbone but is refined and balanced. It is captivating but modest and never invasive
The vineyard from which this wine is produced, Politi, has a density of 4.500 plants per hectare. It is the highest vineyard in the “Il Borro” Estate at approximately 350 metres above sea level. The soil is Schistose which drains very well. At the end of August the plants are pruned leaving around 1 kg of grapes on each vine. The yield per hectare is 4,500 kg, equivalent to around 3,000 litres of wine. The grapes are harvested, de-stemmed and sorted by hand and then pressed and gravity-fed into vinification tanks.

On the first day of fermentation during vinification, 10 to 20% of the liquid is removed from the tanks to increase concentration. Maceration, the process by which whole grapes are fermented in a carbon dioxide rich environment prior to crushing, takes about 22 days in the stainless-steel tanks at a temperature controlled 28°C.

The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. The wine is then left to mature in the casks for at least 12 months after which it is filtered and bottled. After twelve months, the wine returns to the stainless-steel vats for approximately one month and is then gently filtered, bottled and left for a further 6 months to mature in the bottle.