Ep. 720 Andrejs Batkilins Interviews Filippo/Beatrice Contini Bonacossi | Ambassador's Corner

Welcome to this special Italian wine podcast broadcast. This episode is a recording off Clubhouse, the popular drop in audio chat. This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Okay. It's six pm. Chara Gatsy. Hello, everybody. My name is Stevie Kim, and this is the Italian wine club on Today's Thursday and we've started a new slot six PM, as you've seen with the ambassador's corner, because things were getting dark out there, and people were not hanging more patient as much. So we've decided to move to the six pm. We'll see how that goes. Today, at the time of this call, it is Thanksgiving, happy Thanksgiving, everybody. I'd be remiss not to thank the dedicated team, including the Mod squad, of ambassadors, Like andrey today. Like, the clubhouse manager, Joy, our Italian wine producer blah blah blah blah blah. We've grown by leaps and bounds. I was just looking at the the stats today, the past couple of months. I might surprise you with some figures next time, and this room has contributed a great deal. So thank you, to all those who have participated as a speaker and listeners as well. By the way, we got our insta back. Thank you all for writing reporting to Instagram. We did get our account back. So thank you. Thank you so much everyone for helping us and supporting us with that. Today's call is already our nineteenth installment of the Ambassador Corner Series on Clubhouse. You know the drill by now. This room will be recorded and may be replayed on the Italian Line Pod cast. We're getting a lot of lot of traction. A lot of the Ambassador Corner series is are in fact the popular pods. So, Gani Roadcaster today. I'm still at the office, drinking my vernacha, the Orestano, the colleague of the recording should be decent today. As I love to share today's call with many listeners as possible. And for all the listeners out there from both here at clubhouse, any tie in mind podcasts, As usual, I would like to, I've got a small ask. You most know that what we do here at Italian wine Podcast is absolutely a labor of love for me Joy Leica and the entire gang, including the Italian wine Ambassador. So if you can give a thumbs up, to the timeline podcast and radar podcast, wherever you get your pods, we'd really, really appreciate that. And if you like to make a small donation, we would really appreciate that as well. Now on to the show. So today, Andrei chowindre. Everything is great. Yeah. So, andrei will be the co co moderator today. How do you say your name? Kilinz, andres Bakhilin. Sometimes you call yourself Andrea. You you get me all confused. It's because it's, Russian name is Andre, but I am living in Latris. So in Latvia, we, already had s So my surname is Bat Killeen, but by Latrian, and because my password is Latrian, but Killeen's. So Andre, but Killeen's or Andreas's butt Killeen's or Italian Strange's pull me. Andrea, so it's up to you. Yeah. So Andrea, is a Andrea's, is a wine writer, an owner and scholar of Perseco in Lomburgasco wine club in Latvia actually, which is, of course, very popular. In two thousand eighteen, he obtained the, w set level two. And immediately, he became an Italian wine scholar, and, most importantly, I have to say he's now a bona fide Italian wine Ambassador for Vinictorian International Academy with the flagship. He's been very, very although he's very, it's been very short that we've met Andreas. He's been a very active member of the community. And you're giving actually, Slavic run for his money in terms of, listens for the entire mine podcast. So we'll we'll talk about that another time. So as you know, Andrea, I always ask why you've selected I know you we have two guests today. I see Beatrice and also, Pier Paulo and Felipo, three three guests, actually. Why did you choose tenutari Capizana as your favorite producer. Oh, first of all, Steve, because I like, they wines. And Good start. Good answer. And then I must say that we know each other from a long time. And, of course, many times, I have been a guest. I also was, central time, the guest of Philippipa, who was very welcoming from our first meeting. Do invite me to his family lunch together with, his niece, and the older brother Giovanni. And, during this lunch, we tasted many of, the wines of movies, vintages, but, also some old Wintages, like, KAVELICA, nineteen eighty nine, that we tasted the last time, December twenty nineteen, right, before the start of this pandemic. Oh, my goodness. Why didn't you call me Andre? I don't know. You forgot to call me. Okay. It always was like a accident. Right. Right. And, yes. By the way to Nuka Katana was the first to state I visited the last June right after I became the Taliban ambassador. So with the Pian Paulo, we made really the trip is that they all land the rather among the vineyards. Okay. Important thing. The reason of my choice is to talk, again, and again about the wide region of Carminiana itself. Science, we are talking about one of the most oldest of the model. Yeah. The oldest wine production place in, in, in, in, in, in Italy, from a, twoscan time. And it's very important, historic zone, which is still in the shadow. Because maybe it's because it's small. It's really small. Maybe it's smallest stipulation of Tuscany. We if we are talking about DOCG, and, because we are talking about one of the four Tuscant weinzoil that was included is historical edict, Colin Bando, approved by Grand Duke of Tuscany in seventeen sixteen, that making it first officially delimited and protected ablation in the world. Oh my goodness. So to already in eighteenth century together with a Kianti Pompino and, Valdardo di Soperate, was named it. Name it last, Tucson of superior wind quality. Excellent. That's the reason. Yes. That sounds good to me. I I I can understand. Andrea, so what are the learning objectives? You know that I'm obsessed about learning objectives. Right? What are the learning objectives that we should expect from your your call today with the tenutari Capetana? Okay. We are should find out why this zone was named it among the best in Tuscany from the eighteenth century. This is the first subject. And the second, why the wine, especially speaking about the Capitezana State flagship wine via Capitezana, why this wine has such a huge edge in potential because sign, till now in the cellar, there is a bottles from nineteen twenty five, nineteen thirty one that's, still alive and in great condition. And Jensen Robinson could say that it's true according to your taste. Okay. Great. Alrighty. So then I'm going to, give you the floor, give you the mic, and you can take this away. I just wanted to say hello also to be a three chavin singer in a while. Chabi Atriche. Charles, Stevie. How are you? Andrew, I'm going to leave it up to you. And I'm just going to grab my drink. I'll just be here, but I'll be silent. Okay? Okay. Take it away. Okay. So, I'd like to introduce, my guests. It's Felipe. They are the fourth generation of, continue on across the big family. That managing this, family company together with the fifth generation and the I suppose, the sixth generation on the way. Let's start from the beginning. And, Mike first question, could you make a introduction of your land? It's history, the main historic dates and events. And, first of all, where is Camignan? Capitezan is a very, very old history. Actually, the name Capetzana come from Capitus, the wounded soldiers, a veterans at the time of Caesar. And, our sister, Sandra, she found a very interesting document in the archiving Flores, which is a document, it's a parchment, writing in Latin, and it's where they describe Capetana, the theme kind of farm is today with wine production and over, olive oil production. So we're talking about over one thousand twenty years. But the very important time, as Andre said before, was during the medici time. Because, the area of Carmignano, we are northwest of Florence, so in the North part of Tuscany, the, because it was during the medici time that they actually, the medici they were living in our area in the area of Camignano in the summer. When it was getting too hot in Florence, they were actually moving. So this is the reason why in Carmignano, the mini medici villa, and we own two. One is Villa de Capetano, and the other one is Villa de trifiano. And their property was actually surrounded by a wall called Barcoreale, which is the name of our young Carmignano. And, it was, which was the world that was surrounding the property where the medici family were going to hunt and where they were produced, wines and olive oil. So the it was like a kind of, their wine. So and it was a wine that even at that time could travel very well. That's why it was like a wine that the whisky in to people, you know, to the, to the different court in Europe because it was a wine they could travel. And, so this is a very, then after the medici, we got many different owners and, ma, our family bought it in nineteen twenty two from the Franketi Roschild, and, our great grandparents, Aleisandro Victoria, They were art collectors and, art dealers, and they went to Spain and they lived there for a while. And then when they came back to to Italy, they bought this, Capetana because they wanted they were looking for a kind of a chateau. They were looking for a place where wine could age well. So as soon as they saw Capetana, they fully love. They bought it. And, you know, they they were our collectors, as you may know, they they actually gave a beautiful collection to the Fitzy Gallery in Florence, which is now is at the Fitzy Gallery, and also a beautiful house, which is the Congress Palace of Florence, which is called So collecting the painting and ceramic and furniture and, statues, they start to collect wine. So we are very proud and very happy to have actually bought us back, as Anders said, back to nineteen twenty five. And, even during the second war, when Capetana was occupied by the Germans, they were able to save the bottle. As you know, in many places around Europe, the German used to come and drink all the wine. So they were, they knew that something was going to happen that they could occupy Capetana. So they moved all the all the seller to the narrow cellar, and they plastered one wall in the, in the cellar. So they were able to go back, in business. And after my our great grandparents, our grandfather Amundo, Alessandro, got in charge. He was doing the sharing cropper. It was actually our father, Hugo. There was, moving the the the one away from the sharing crop, to the, you know, modern agriculture. And, in the late, seventies, our brother Victoria, I'm talking about brothers and sisters you have to understand that we we were seven children. So Philip was number seven. I'm number six. And this brother was number three. And then we have his sister, the benedicta, that she's been working with us, and she's a white knicker. And now should we also have the fifth generation as Andre said? Okay. Okay. I see. Actually, I I should introduce you first because I I I I I thought I never met you in person and, I'm just met. Filippo. And, yeah, okay, and save a lot of members. But, yes, your sister of Felipa, and your father is, calling to Hugo continue Bonaposi. Was a really true, great person of your By the way, how much, now the number of members of your large family? Do you know? At the moment, we are, three of us, unfortunately, our brother, Victoria passed away. So it's now Filippo, myself and Benedita, the winemaker. And now we have the fifth generation. Victoria's, children, Serena, that you met. She's in charge of hospitality. And she does the back office for the for the, like, the shipping and the logistic, more the logistic side. And, Gardo, her brother is he took over his father's job and is in charge of the vineyards. And, I'm sure I'm sure I'm in charge. I mean, I do the that's probably the reason why you never met me because I usually all around the world traveling around and promoted. That's why I I saw Steve in a different parts around. Be involved. And, so I I'm I'm doing more sales and, so I'm I'm traveling in a lot. And if you know him and, you know, maybe what you can introduce himself and Tell us what is, what what it does in Capetana. But as we know, the Medigy family, the Medigy family were the Grand Duke of Casa. But, how your family became the owner of the wild of the one of the oldest binary meter? Because they our great grandparents, wanted to to to to find a kind of a chateau, and they they bought in nineteen twenty two. Our driven parents that were really wine lovers and wine that were, you know, living in Spain. They were going some, you know, months in a while in France. And, so seeing the different chateaux. So they when they decided to go back live in Italy, they decided to buy, a winery. They look really to be like, a a shuttle. Yes. Next question. Could you tell us about the Carmiano DUCG? As a appylation. It's main rules, grape variety that's approved and made the diminution. That's your wine. So as I said before, Carmignano is being on like a a kind of DOC since you said, seventeen sixteen from the bando, Grand Duke, you know, the from the Grand Duke Cosimo Third. And, but then they during the, the this between the the two words, words the, the the Carmignano was incorporated into the bigger area of Kianti, and was actually our father, the in nineteen seventy five, asked to have the doc back, which was given straight away because such as the whole history, starting with the sixty nine vintage. And in nineteen ninety, he asked to have the DUG, which was dated from the vintage, eighty eight. Today, Carmignano is the is the smallest UCG in Tuscany, as you said. We are only twelve, producer, actually only eleven in the consortium. And, so which is a nice part, you know, being a small area. Only, I guess, is only two twenty hectares. So it's very, very, very tiny, very small. And We are small, but we have right important page of history of a wine in Italy. Because, Carmen project, born with major families that was, very important families in financial. Give money at the most important family around Europe, also to the pope have money from these these big families. And you want to have a wine that was ambassador of a of Tuscany. At the time, at the hand of the arena science, was very hard to move, the the wine from the origin place because, we don't have, bottles, the best background of me, of the time, try to produce a wine, to be able to ship. And he understand that to work around the structure of the wine. And, some more alcohol, more polyphenols. So experiment and also, some grapes that came from other country. Try tempranillo from Spain, Alicante from Spain, but, that was with the grips. They came from France that we have, was the best husband from San Giovanni. It's called Uber Franchesca and it was uh-uh Cabernet Frank. And, was of a queen Katarina, that, was always a rule on the France and was, in, of the same major families that, give these these these these these grapes. And Carminiano grapes was the first wine that was produced in Tuscana without, with a without white grapes. And, and so we'd be able to produce a a very big wine with a big structure, good color, with a very elegance, and we could very balance. And, was the first wine that go around on the road. It's been the first wine that arrived in the USA. During, Jefferson president, a very important man that was Filipo Matze, that was, in big contact with Vagram Duke of Tusk and Leopoldo. Going, the USA like Ambassador introduced this wine, and all the people love this wine because, it's very suitable to drink, this big structure, easy to understand. And, we'd have, be able to, aging very, very, very long time. But I want to make one note. It's really true what you said about Kubernetesra because time to time, I see very mistake. Let's say that very important to clarify that, in sixteenth century, Katarina brought the Cabernet from time to time in some, obstacles. We could see The name is Cabernet Sevignon, but it was, like, it's impossible because Sabernet Sevignon was born in seventeenth century as a crossing of Cabernet Brown and Sevignon Blon. So it's, you know, it's very often such a mistake about your region. It's a it's true. It's true. Okay. Next question. Let's speak about your terroir because it's a main player that affects your wine, and especially as I told you. In the beginning that your line has a really amazing engine potential. So what is your tell us in some details? How it's healthy or wine to be so long living. Tarawi was known from center and sanctuary. Like, you introduced before the grapes arrived from intrusion. Times two thousand five hundred years ago. And, he's, a a little piece of Tuscany. We are located on the north side of Montalbana, and this hill that gently climbing down from the Montalvano through the plain of, of, of Florence, have a a more different exposition. Our soil bone from the sea and they his complex soil, his chaotic soil, and it was a region from undersea, head, sleeve. And so it's not only different between vineyard, but vineyard, but also in the same vineyard, we can find some part that baroque is Galestro. Another part is, alberese, In some parts, we can find some green clay. In other, it's yellow clay. And, and in some parts, we can find some bubbles. And from this, fantastic biodiversity of our soil, board is wine that is, very different from other part of Tuscany. In front of a house, there is, the apennino mountain, and, that, at the sunset, create a fresh breeze that came from mountain. And so we have a biggest cushion between night and days, and this help a lot, the grapes to to have a a very good concentration. And, so it's a it's a little piece and also is is soil that is very rich, rich of minerals. And, so is a very rapidity of of the wine. Yeah. This is the reason we were allowed also to start organic farming in two thousand and eight. We only asked certification a little bit later. So we only asked the government certification in two thousand fifteen. And, and recently, in a twenty thirteen, we started also to only to use our own east, which is something very important that you may, talk a little bit about Filipo there, the, our natural east. Yes. I would like to to tell also some organic, be be aware it isn't only the approaches to respect some protocol of, product that you can utilize. Is is something more. It's a philosophy. We want to save our soil for the next generation and want to create more complexity in the system vineyard. So the, normal agriculture of the of the philosophy to take away so and set aside that you kill the good insect and also the bad insect, you utilize chemical product that destroyed the microorganism in the ground. And, while with, with, bioculture, we make, we make more complex. We, occupation the place, the space, of a vineyard. And this is very important because we have, good insect. You have a good microorganism that, have a take away the police, of a moose, of a bad insect. So it's a philosophy to that you can find also this complexity of, of a system vineyard you you'd find also also in, in the glass. And, because I'm a vocational politician. The natural natural East. Natural East. Yes. Of course. We want to utilize just our East at the beginning of a of a of a of a season of a of a of a season vintage. We make a a a a a a cover of, of start of with our list. We put to the university in Florence for to know that it's good history. And this is very important because, every seller have particular history. And, this give multiplicity of, of, at the wine, So my history is different of the seller that is very near from here because the ease that, are dual using during fermentation is not borne on the grapes, but is survival in the in the cellar. And, so to we have a very good history. And, and, we can have also in the last year that we have a big concentration of sugar. We finish all the all fermentation without the sugar in the in the wine. So we are very happy. Don't utilize that selection history because, our east, are very, very, very good. Yes. Yes. It's a really great story whether you have a natural, really amazing terror, but, also people help to nature. To express yourself. Actually, in this case, maybe you tell us about your, DHL, not a project because it's, really, as a result of your terror And, as a So the the idea or the idea of the ten years, was, started in two thousand and six. So we wanted to show to our customer the potential of aging of Villaica Petano. So instead of keeping, like, three, four hundred bottles for our private reserve, we decided to start to keep three thousand bottles and release this vintage ten years after the vintage. So in twenty sixteen, which was also the anniversary of the three hundred years of, Carmignano, UCG, we released two thousand and six. So every year, we release a new vintage. And, this year, for example, of course, we have twenty eleven. And this, wine comes in a really beautiful, wood box and the cover is a poster from the nineteen twenty, some, some from the nineteen twenty, some from the nineteen thirties. And here, again, our Greek grandparents, they had some, graphic designer. And, so we we've been changing every year for the first six years, this poster. And, he's a, he's a, he's a project that he's been doing very well. And I think he's been helping a lot to understand that Camignano, you can drink in Young, but you can drink. He also in, after ten, twenty, thirty, seventy years as you tasted. Yes. Yes. Never to young and never to hold. I want that you can wait a little bit. It it give you great satisfaction. And we want that our customer, the possibility to taste a wine after ten years that is the right moment to drink our our communion. And I I want to tell you that this idea was a Patricia idea. For in in my opinion, I am more financial, and I was, not so happy to to to to to to aging so many bottles take away and introduce on the market after a very long time. But, now we are very, very happy of this idea. And, we are going to increase, the number of a bottle to introduce because everybody like to have this wine. And this is also this project also help people, you know, they're, you know, the, our clients, our, the restaurants, because they can start to have, more than one vintage on the wine list. So this is something very important too. And, so it's, you know, it's, it's a project. The Philadelphia, Sana, by the way, is eighty percent, Santovese, twenty percent, Cabines, and just to go back a little bit of what Carmignan, when the plans for the law, there is a Santovese from fifty to ninety percent. And the carbonate that could be carbonate, Frank, or carbonate, Subignan, is from ten to twenty percent. So today, Carmignalo is the only duty where we have to blend carbonate with the Sanja Vazing. As you know, you you're now allowed in county to, but in Camignano, it's really a must. And, so this this is very important. This is what makes Camignano different from all the other wines in, in Tuscany. Yes. Yes. Yes. You have a, actually, one great, big connection with Bulgaria region because, as in Calgary, as a Karignano, one hundred percent Cervais couldn't be DOC. So only toscanA, EGT. Exactly. My question, let's speak about your. I know you're you're one of the main wine is, But could you please explain us how this variety express yourself, and from the practical point of view, what's the difference between Sanjay? In your region, and, San Giovanni. No. They the San Giovanni, I I think we have to to to remember what Philip said about the the reservoir, about the climate, So, this special climate make very, very elegant wine and, long lasting wine. And, Sanjay, I'm, you know, we, we, we name this wine after my, our father, we start to make this wine the first vintage in twenty thirteen. It's a very tiny little production. It's a less than five thousand bottles. Usually, it's around four thousand bottles. And, we did not produce fourteen vintage. And, so at the moment, we have a thirteen, fifteen, sixteen, and then the, you know, the more vintage coming out on the market soon. And, it's, it's a wine that, you know, is, it's it's it's different. It's definitely different from the, from the Santa Viso, from Bruno because the climate is different because the soil is different. And, so I think this is a, you know, the it comes from a very beautiful vineyard. Maybe, Filipo, you want to say something about this VITichana, that it was, you know, it our father's favorite vin, vineyard. So we decide that's why we decided to make this wine out of these, five hectares of San Jose vineyards? Yes. There is two big families of San Jose, one with, big, bunch that came from Romania. And, and another that is, more little, that came from Lamaway. All these, San Jose was introduced in Tuscany one two thousand years ago, it seems that it was, a variety that came from, Chile Jolo, and, another, regional a a a ariana Corosa. And the, in our in our our area, there is more of the San Juviso of Lamole, We have also some of our selection, our muscle selection. And so with the muscle selection, there is a feminism. It isn't a clones, and it's it's very important because This this this selection have the memory of your story, of your microclimate, of your vintage, past vintage. The the plant have a a wonderful system to evolution, and we can switch on or switch off some part of genomic, to adapt of a particular client, but we live. The animal can go away while the the party can moving. So I have this, fantastic, evolution system. It's called Fenotepo. And, VITichana is is a name that in the name of a of of a place, remember the vineyard. And, when, my father decided to plant in this area, there is a lot of lovely olives plant. I love olives. And it was very sad to take aways. We cut more than two thousand plant that we have our plant in that part of of the farm. And a very good exposition. He go from south, south, and, arrive to, Easter Easter exposition. Of a vineyard as are some roads that, inter the, interrupt the lines of a vineyard with, and it take away the water to reduce, soil erosion. And, is a very, very beautiful place. And, we are very satisfied a great satisfaction because, the the place is fantastic. And now we know, like, this place was called Vitichana. My father said that between Nolis and Nolis, in the past with both the vineyard, then the vineyard has died. They survive just, just, the the the oldest, but is one of the best exposition, one of the best vigna that we have, in in in Carmignano, in, in not only Capiziano, but in Carmignano. And, give these, very, very elegant wines with a sweet tanning, complex tanning that is very jinkable. And, we have at the moment, just, free vintage two thousand thirteen. We jam for two thousand four twenty fourteen that it isn't, enough, good, vintage to produce our crew. And then we have two thousand fifteen and two thousand six sixteen. And we are going to jump maybe also two thousand seventy. And the wine is very concentrated, very beautiful power from a violet of the noise, and, very long in your mouth, very long with your palates. And, I I I believe that it is been the best system in memory of our father. That has been one of important men in the Italian beauty culture. You receive also in in Italy, can grant the, hours that, just, one people every year can receive this this is important to Howard. And I I I remember my father very, very happy. And, so, we are very we we want that, this wine will be one of the greatest sangiovese in Tuscany. This is our objective. Oh, we're challenged. Let's talk about, your, another great wine. Great dessert in San Antonio. Actually, the short story of, our first meeting and how I found out you. Okay. It was in two thousand fifteen. When I visit my friends in Florence and I have a really short, period for for for doing nothing. So I decided to visit any binary that, where it could be close to the city, to the Florence. And so I just, open Google map and, started to to to to search. And I Google Web Show me. And after short, exploring, I I I found out that Yovin Santo has a really crazy high scores and a lot of edu, awards and they call it one of the best dessert wines of Italy. But Yes. Actually, we also got three times from the international wine challenge in London, the best sweet, the best sweet wine in the world. So even last year, the thirteenth, we got a limit in twenty eleven vintage. And this is we I must say that we have to thank our sister, Bernadette. She's really the, the queen of Vincent. And, we always joke to her that she's our fourth child because there is so much care behind this wine. You know, she's, she goes in the vineyards when you do the harvest in, second week of September, and we go with the with boxes. We only do one layer. We put some leaves under. We put, and then we do one layer of grapes. And, she doesn't want to put the the box in, in the tractors because it's shaking too much. So we are using a van to bring the boxes back to the winery. Now we have a very, very big rooms where we there are a lot of windows, and we we build some, castle, maybe the cane mats, and we dry the grapes. We put the grapes there, and she's there to check how they, they, they put the grapes. And, and we dry the grapes from September until December, January, sometimes even, even February or March, it depends when they're dry. And during all this time, she actually goes to the, to the room, like, to, like, nowadays, three times a day to check the humidity. And, so if it's very, if he's, if he's dry and the weather is now, it's and windy, she will open all the windows. If it's getting a little bit of humidity, she will put close the windows and put the fans on. And sometimes she's even if it's really, really humid, she will also, add the air conditioning. So We want to have the grapes drying perfectly. And, so by the time we press the grapes, we, we put it in, in a, in a binzantile. We make it a very, very traditional way, like the farmer used to make it. So our barrel don't stay in a cellar as many producers do, but we actually keep it under the roof as the farmer you serve in the attic. So we have these barrels. They're mostly chestnut around fifty liters. Some are lisby bigger handle liters. And, some of them are, are also in a mixture of four different kind of woods as the farm used to have. So there is chestnuts, oak, marble, and cherry. We only feel two thirds, and, and we leave the wine under the roof. So there is this big, you know, cold when we put the wines there. So the the fermentation are very slowly where the summer arrives. And sometimes we have a second fermentation the summer after. So it's, it's a wine that doesn't really, follow any wine making regulation. And, after seven years, she start to select the barrels that are going to be bottle. And we do we are allowed to put up to fifteen percent, older vintage inside. So the blend usually takes two, three months. I believe both that we have every, every week. She comes with a new tasting to, to decide which one is the blend. And, then, of course, we bought all these, it's a small production. It's a huge rooms. So people thinks we make thousands and thousands of bottles, but at the end, we make around five thousand of half bottles. And it's a Carminiano, Riselda, and it's a DOC Y because, you know, as you know, Carmignano has a DOC of Viruso, which is a Jose wine that we make. A DOC of Barcoreale, which is like the young version of Carmignano, and, the Vincent. So, Vincent, our VIN Santo is made mostly with Trebiano, which I think Filipo will say a few things about this amazing tribunal that we have. It's not a normal Trebiano, and a little bit of San Colombano. And the small bottles, probably call it Karate. Yes. I still. Yeah. Yeah. And, is this hour is very famous from very long time. From, Vincent in the, travel diary of the Grand Duke of Tuscany. This is right at the best Monsanto is is down in, Capicana winery. And another wine that, now, don't produce more wine. It was a poggio Bankell that is very near in Quarata. I believe that, our maker maker climb help a lot to validate to make a very, very good vincent. And, I like that also Pier Paulo that is our young expert manager told something because it's a very, very brilliant people, and I can explain in my, they are our pink piano, I think Filipo, you said most of most of it. But I I'd like to to introduce myself. My name is Pierpala Guara. I am the expert manager for Tinojari Capizana. Since two thousand nine, actually. So it it is almost three years that I've been working for Capetana. I used to work in the hospitality business in London, for three years. I was a senior head waiter and then a wine buyer. And then I decided to come back to to Italy to study inology at the University of Florence. And I finally got the job, at Capetana, and since day one, I I always felt like I'm part of the family. I think Beatrice and Filipo today explained very, very well what's Cabet Sanam and, talk to about our terroir and why we are so unique and, about Trebiano regarding the Trebiano Rosa, it's a a masala selection that, the continue on Acosia has been doing for, four generations, of a Trebiano that has, we say in Italian, which means that the grapes are well divided one to each other. That helps very well the dehydration of the of the grapes, throughout the, dehydrating process. And, pink. It's pink. It's Rosa. Because during the maturation, the grapes, they they they have these amazing shades of pink starting from a straw yellow going even almost a radish, sort of sort of color. And, I I would recommend to to come to visit Kapitsana, these days because until February. We have, the, the grapes which are, lining and dehydrating in the, in our castles in the, came mats. And, it's it's it's something very special. I think, Patricia can can explain a little bit more about our hospitality. We have an amazing white wine bar and also a bed and breakfast. And, thank you very much for your attention. Yes. We we have a you know, we've been doing wine tour, as Andre said, you know, it's been there a few times, for many, many years. And, we started the agritouries, more than thirty years ago. But just recently, three years ago, we store, and we now have, nine bedrooms, with a private bathroom, of course, air conditioning. And, about eight years ago, the fifth generation, which was my son and two brothers and two sons of Benedicta. They start this wine bar. It was the idea to make a place where, young people can drink wine. They are all that is only wine. There is no any drink. And, or cocktails. And, this has been very good because, you know, it's a it's a place where you we we make very simple, you know, the Tuscum cuisine is very simple. The most important ingredient is the olive oil. And, we do produce olive oil, as Philip said, is is the olive oil man. Bernadette is a Vincent woman. She is definitely the olive oil person. We have one hundred and forty hectares. So it's a quite a big production of olive oil that we, we make. And, the, the cuisine of the wine bar is very simple, you know, try to use vegetable garden products as, as much as possible, or we just buy local things, you know, everything has to be from Tuscany, and, organic, of course, being organic. And, so and we also have a cooking school, which we it's been all, on for over thirty years. And our mother, she was a very good cook. She actually got the cover or the wise pit date or thirty years ago, and home cook home cooking. And, so we started, like, thirty five years ago, the cooking school, and, and it's still on. So, you know, I we really hope that you can come and, and join us. And, I have some experience at Capizana. Yes. Yes. It's a really great story. I'm really, really happy to meet you and, now to speak to you because to to see such a huge family that work together and, how generation by generation, they develop the business and how you are. Remember, all your members by dedicated, the names to your. It's named to your new wines. So it's really amazing. Amazing. And by the way, speaking about your father, may I ask the, probably, last question. I think you both started to work as a winery when your great father come to Uber continuing Bonakosi, who is a really great, person in in Italian while history. And at that time, he was the head of your family company. Over the question, what, is the biggest lessons or hear you learn from him? The, you know, there is a really nice sentence that he used to say, and, which was, a tradition. It's not a statue. But it's a shift that goes forwards. So, you know, we have to always try to improve our self and, to keep the tradition by also moving, you know, if there is new technique, new things, we have to go forwards. And then he was a very humble person. You know, he was a very noble person, not because he was a count, but noble, you know, in his, you know, inside. And, so it was very, you know, we it was, it wasn't the typical, father, you know, of mainly wanting. You know, it was always very open to work. That's why we were four children working for him, you know, until a few years ago. And the grandchildren arrived to work with him because he was very open. He always always listened to us. You know, if we have new ideas, he was always open to new ideas. So he we learn we definitely learn a lot. And, you know, he was also the the guy that create the guy that, you know, it was, the first Bordeaux land made in seventy nine Tuscany. So he, it was a really, like, a, a nice person to work with, And, so we we are, you know, we we are very try to to keep and go on as the, you know, his suggestion. I don't know, Philip, if you want to add something. Yes. I try to explain English. And, well, I'm very big lesson that they live, to everybody, to put a limit of your desire. And the you'll leave your present with happiness. You are, to put a limit of the things that you like that you want to buy. And I believe that is a this is a very good, good system to to have a good life. And not you are to me to to concentrate in your work. And, it's better that, your work, you love your work. And, down everything with passion, with love. Don't watch in your your wash when you are working. And, and I believe that everybody that's working in Capetana have slashed the this this big lesson. Because, in our job, to do the right job in the right moment, you have the health cost and double the result. And I believe that the he give an example of life. And, it was very respect of the other people. Everybody loves my my my father. And, if you want to receive respect, you have do you have to give respect and also with respect of the land of your origin. And, also, to want to to try to do every every year something more. And, I have to know that you never known enough. And, in, in our job, it always told me, we have very few experience in your in your life. You have, big, big, good, very good luck. You can have, fifty vintage. So you, like, your light, your eyes inside of a of a of your garden. Listen. The people that have more experience of you make treasure of the peep of a of a over the life of of a of a a big spill of the other people. And, now, he's he's he's been a very great great man. He's he's talking around quality when, nobody other people's, in Tuscany down here. And, is for the low production may be careful of a particular, very clean in the cellar. We introduce one of the people that introduce a Supertuscan when this wine was Table wines. He tried to aging, also in Barrick, introduced Barrick in our farm in nineteen seventy five. So this was, a very innovative is I've had a good idea, new idea, but, like, my British told you, looking also from the way that you are calm, where and so I I I believe that we have very, very good luck to have a man like this father. We have very friendly And, also, it was, give everybody of, of his own, some space in, in the in the winery. He respect, he gives some, new idea or, but, he give us a responsibility when also was, you know, young. And, Enivo could go on and on, but I can see something. You know, we are almost like, It's a really great, great story. It's really nice to meet you. And so probably we need to finish our conversation. And that could be for next hour easily. Continue. But now, we should start to to finish. Andrea, we are very welcome. So thank you very much. Yes. I'm really, really, really want to come back to Tuscany and the the pizza. We open some. Yes. So thank you. Thank you so much. Hold on one second. Okay. Can you hear that? That'd be awesome. Thank you so much Filippo and Beatrice and Pier Paulo. What a humble story of this iconic family from Carmignano, which is probably, if not the smallest docG, I'm not sure. It's such a tiny place that often, we do forget. I know there are many challenges, but thank you so much. We learned a little bit more. And, Andrea, thank you for bringing this story and the family to our community. Thank you for opportunity. Yes. And we will be sharing this. On Italian wine podcast. We'll let you know when it goes live. And for the audience and everybody else, don't forget to come back next week. Six pm, Ale sandra Boga will be the host ambassador, and Marco Capri will be the winery. And then the week after that, we have Vallearia, Tenison, who will be, interviewing also Carolyn Walsh. Thank you so much, everybody. I have a few questions too, but didn't get a chance. Hopefully, I can ask you these questions in person. I know you're very, involved with the olive making and your heavily involved also with the communication. So, Philip, I hope I hope to meet you one day as well. Thank you very much. Happy Thanksgiving, everybody. And what are nice message, from Felipo. Don't be so greedy. That's a pleasure. Speaking to all of you. Okay. Happy Thanksgiving. 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