Next mountain challenge and it probably comes way too soon for Contador's liking. A tougher test than the Abetone stage and the pressure is going to be on whether his shoulder can take it or not. Friday's stage looked promising though and odds are that he will be just fine unless the body protests from getting banged up. The first weekend will be a tough test especially after the stages we've already had, in most tours this would be the opening salvo stage for the GC riders. Here most of the GC riders have already been beaten up and/or eliminated from top 5 chances.
We're going south and we're going inland to find a finishing climb that is slightly shorter than Abetone but also consistently steeper. En route the riders also have to tackle the 26 km Forca D'Acero and some minor uncategorized climbs so the potential for time gains is apparent on this stage. It's hard to imagine Astana not continuing on the path they started by applying pressure with the whole team early. This could be a crucial stage even if it's early.
Richie Porte. Astana may apply the pressure but Porte is the one looking freshest at this point. That trailer must be doing wonders for his night sleep.
Amy's Food & Vino del giorno
Wine: Di Majo Norante Ramitello
Di Majo Norante has been making wine from grapes ever since 1800, as is evidenced by the old cellars underneath the square and in the old family building at Campomarino.
85% Montepulciano and 15% Aglianico:
Plums, dried sage, anise. Acid and backbone.
Food: Scamorza: Scamorza is a cow’s milk cheese. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. The cheese is made from pasteurised cow’s milk