Ep. 2251 Jessica Dupuy interviews Sergio Germano | Barolo Barbaresco World Opening

Gonna have the BBWO, this big event in Austin, Texas, and then obviously some of the educational events that will surround it are some master classes throughout Houston, Dallas, San Antonio, and then also not to be forgotten. We've got Arizona and Colorado that you guys will also be visiting. I wonder if you can explain what made you want to come to this part of the country and share your wines. US consent to a lot in this area. We choose to have this opportunity to introduce ourself in a little bit new areas because, I know it takes us dollars, use to hosting some people know, but I think it's important also to a large the knowledge and morality of this wine and our wireless picture. Hey, y'all. I'm Jessica Duppuis, guest host for a special series on the Vurolo and BarBaresco World opening twenty twenty five. Presented by landmarks. This fourth edition of BBWO will showcase the latest releases of twenty twenty one, Barolo, and twenty twenty two Barbarresco wines from Piedmont, and takes place in Austin, Texas on March twenty fifth. Join me in the heart of Texas as we delve into the experiences and insights about the terroir of the Longay region and its star great variety, Nebulaola. We'll talk to Smollier's and retailers from the key markets of Austin, Dallas, Houston, and beyond about the alluring wines of the barolo and barbaresco regions. If you enjoy the show, please subscribe and radar show know wherever you rate your podcasts. Note, this series is funded by the European Union. View and opinions expressed are however those of the podcast participants only and do not necessarily reflect those of the PN Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them. Okay. Well, Sergio, thank you so much for joining us today. We have Sergio Germano of the Barolo Barbarresco area. He is the president of the consortium. I wonder, Sergio, if you could maybe talk to us a little bit about yourself, where are you from and how did you get to this place where you're helping to lead the efforts of these two regions? I'm, born in Alba, but my family living in Saralanga, Alabama in the one of the village of Barolo area. I'm almost sixty. And the reason why, I did the neurologist to school, but my my family run, five extra vineyard from, more than one hundred and fifty years ago. And, the passion about wine and when growing, was, inside myself, genetically. And, I did the knowledge into school. And after I used to work in a couple of winery before start, one hundred percent, work in my winery with my father, my parents, And, we grew up, we was lucky because the potential of the area is really high when I started to in involving the business was just in the year after Metalo's cattle, when, the Barolo boys, growing up, and they did a lot of work to promote to to remove the perception of Barolo, and barbaresco, and, and the wine in general from, the and, was, interesting and very fascinating, challenging to to be in this atmosphere. And, the passion about my job is, always very That is why I was always passionate also to work for the terroir, not only for my winery, but I I was always advised to be very, very important the producer together can do more power, more communication than, just one. And for this reason, I was more than twenty years, the president of Enoteca from Salorunaga and it's more Enoteca. And, after I finished my my job in this way, obviously, was just a passion for free who has, has the president of a, many organization, the same now, but was the passion to do a contribution for the turmoil because I think many oil producers from this area always say every producer, even the younger, more than all that has to be thankful to the area because the potential of this area is important to keep, to promote, to respect. And this was my philosophy from, always. And after I started to be in the management of the Consolacio from, for fifteen years ago, and now I try to challenge myself in the top of the chart, but I try to be enough, performant for this. It takes a special, a person, and personality to wanna be able to organize a bunch of people. I imagine, you know, all producers have different goals and desires and things that they're trying to achieve, but to be someone that can lead them in terms of focusing on what matters in how the world perceives barolo and barbaresco. It takes a lot of organization and passion as you mentioned. So Well, I think, it's important, mainly the respect because everyone have a different idea. Everyone is, like, a different chef to cook the same meal in different, spray foam, but everyone make a good job. And this is the high value of the water. And this is what we like to keep and to respect the interaction. It's important. The idea from everybody. It's important. The people, can, have the opportunity to tell what they think about the every every situation. The reason why more people we wish everyone to be in consultation and we are happy because we have a high percentage of the producer associated to the consult sale because it's important the voice of everybody can be learned. Yeah. It will and I I commend you for being able to do it. I imagine it takes a lot of patience and a lot of forward thinking, you know, thinking about the future and trying to communicate that. I wonder if you could help me, you know, for our US audience, obviously, probably most of people on in the Italian audience and beyond may be familiar with this, but I think it'd be really helpful to explain, you know, we're talking about the Barolo and barbaresco world open and how that will be kind of touring through Texas and the other two states in the Southwest, Arizona, and Colorado. And, you know, oftentimes when we are learning about different wine regions, we hear about barolo independent, and we hear about Barbara, independent, and on its own, almost to the degree where you forget that they're literally right next door to each other in the region. You know, once you see it on a map, you understand how close they are. So I wonder, you and I were talking a little bit before we started recording, if you could talk about why it's important that y'all are really projecting a communication about Barolo and Barbara together. Can you talk to me or tell us a little bit about that history and why it's important to communicate them together. Yeah. Of course. It's a pleasure because, Barolo is born, almost three hundred years ago. Barbara is called almost one hundred fifty, but, the Barolo was made was promoted from the Marquis, Julia Falletti. She showed to the king of Italy, the complexity, the different, ball from the different vineyard is an important history to keep it to promote Bar Barescos was born, just in a corporation for, the other side of Arba because the two operation is, you know, we have to say mainly is a really small surface. The Taguaro Barolo is very, very small. It's almost five thousand acres, a little bit more than two thousand hectares. Barbanesco is one third. They are really small. We have in total less than twenty million bottle. But the boat area are barbaresco in the north northeast and Barolo Southwest of Argo, but they are very close because it's just time miles between the two areas. And the terroir is not seminar, but very close. And the expression is different because the nebbiolo is very, very sensitive to the terroir. And this is one of the chapter or remusity of our whites. For this reason, because we are really in the heart of the Alanga area, makes sense because the producer sometime have some land in Barolo, some land in Marisco. More. The producer of Barolo and Marresco, they are very close. Makes sense to do promotion together because those two appellation make the start of the consortio in the region was consortio Barolo and Marresco. And this is the reason why those two population run together in promotion. And this is I I think and very important to keep this idea also to explain to the world. O is, very fine, very small difference between the terroir and, is very intriguing to the difference, especially in the glass. Yeah. And I think that's important to note. That's interesting. So, you know, one thing that I think we aren't saying is that, you know, the premium quality that's coming out of these particular two regions is really what's special. I love how you said, you know, There is one that is king. Like, Barolo is king, you know, and kind of talk about that. What's so unique about Barolo and Barbara and maybe talk about what makes them similar and what makes them different? I think, the unicity is to be original from Nebula grape because Nebula grape is the mostly aristocratic grape variety we can know in the world. It's a grape variety to make a great and very identity wine in very small areas in the world. And we are lucky to be in one of the mostly important areas because New York is just bitmo some land of Pittmont and a small valley in the north, Lombardy in Martelina. This is all the mostira prep, the unicity of nevioro. But when we go in an area with a very limestone soil as a land area, the deepest of character or maybe a lot is, the mostly high expression. And because the soil is, very values between the different tiers. Very tiny difference, give an interesting expression in the glass. And this is, absolutely the main character to make a university. And similarity because if we taste, you know, I think if the people can come to the barolo barbaresco world opening, again, taste three hundred twenty one because it's one hundred sixty producer with two labels. They can feel the difference between the different, producer, the different vineyards, but they can have a feeling they recognized in the bureau because you have a strong character. And this is, mostly particular, interesting character of our lives. Yeah. And I love how you said, you know, I mean, Barolo can represent one thing. And, obviously, it depends on the vintage and, style in which it's the wine is being made, but its ability to have such power and strength and then Barbara can also have both have equal complexity, but Barbara can kind of come off maybe a little bit soft or approachable. Do you wanna talk a little bit about that? Yeah. Because, the limestone from Barolo area can make more power in the especially obtaining. When we have a little bit less livestock, we can have a more, silky wine. Yeah. But even in the Marvaresco Malo area, sometime, we have a lot of difference between some terroir and this is really fascinating. But the usually barolo is a more intense, more deep in term of tanning. And Balbaresco, it is a little bit more approachable. There is a wide, also the minimum mandatory aging is a one year less than bravo. Balbaresco is just two year. Marole is three year of aging because the history run and feel this kind of a character. I love that. And maybe you could talk a little bit about too. I mean, I know a lot of sommeliers and people in wine education when they're trying to introduce the consumer to, you know, Nebula in general and what it can do, but maybe the consumer, if they've never experienced it, they may not be ready to jump into a premium premium Barolo or Barbara Esco But the longue region in general is such a a beautiful vast region that can represent Nebula well. So a lot of times people start with longue, Nebula, and then kind of start to build into the more premium wines that are available. And so I just wonder if you could say something broadly about longue in general, kind of why it's such a special place. You've talked about these different soils. There's different aspects. It's very hilly. You know, it's hard to paint the picture, but maybe you can you can try a little. The microclimate of the language is very important because we have a, the hills with different slope. We have the, morning, some, the afternoon, some, some is just south, and this, will give a different character. But in the lung area, the lower lung, the classic wine area, the crime is really favorable because Nebula can be ripe easily and this is the reason why Nebula is a selector of the right the nice blopper, the nice, parcel, the nice plot because if Maripiollo have a great evolution, a great moderation, this is a good place. We are thankful to the changing of the climate in the last twenty year. Because we have an increase back a little bit of the medium temperature. And this is very helpful to give a good moderation of the tanning. When we talk about the tanning, more strong, more rustic in Marola, a more silky Marisco with this, little changing, obviously, together than, more experienced, more careful, professional work from the producer, can help to have more ripeness in the turning and sometimes it's not necessary to wait so long time to enjoy the wine. And this is really positive because in the end, we will need the elegance because even the wine is balanced is good at the beginning and after maybe thirty years. But, of course, the palette of the people, have different sensibility. And I'm scared if a Virgin palette about the enjoy immediately with Barrozco because I think the natural evolution on the palate is to start with a little bit more a lovely approachable sweet wine in term of tiny, not sweet in sugar but in sweetness. For this reason, plant in the biolo is a good starter to teach the new palette to this kind of the biolo, the kind of a character because the biolo is a fantastic expression of a aromas in terms of fruit and flower. And, if we do more instruction and we do aging in oak, it become more complex. And it's nice to start with more approachable wine and effort to appreciate Barolo and Marisco. This is the natural evolution. And what we do is also to, work in the two way. Barolo Marisco, what's opening is a full immersion in, the mostly, luxury, mostly complex, the high level of, especially over the wide from this range of region. We do also Grande Lange in Turing is our this is the ninth, edition of this carmessa with a longer euro where we promote all the area. Barolo, Barbara, and This is very interesting because we saw the interest about all the visitors and the trade and the increased year by year because that means we have a really complex deep and, good potential to express to the market. Excellent. So let's shift a little bit. We've been talking about the longue and the regions of Barolo, Barbara, which for those listeners who have not been, it really does make such a difference to see it with your own eyes and you really start to understand the wines But let's shift to where I'm from. You guys have decided that you want to make your communication this year. You know, we're gonna have the BBWO, this big event in Austin, Texas, and then obviously some of the educational events that will surround it are some master classes throughout Houston, Dallas, San Antonio, and then also not to be forgotten. We've got Arizona and Colorado that you guys will also be visiting I wonder if you can explain what made you want to come to this part of the country and share your wines. We have to say Barolo is a popular US in some land. Of course, obviously, we start with New York Los Angeles again, New York. But our job is also to a larger popularity and also to follow the evolution of the of the people and refill and, increment after Yeah. In the last five years, the people from, US, call center a lot in, this area. We choose to have this opportunity to introduce ourself in a little bit new areas because, I know. Takes us in Dallas, Houston hosting. Some people know, but I think it's important also to a large, the knowledge, popularity of this wine, and our terroir spiritually. This is the main reason. For this that we feel the potential of people with the possibility to buy a luxury wine in these areas. And, we decide to do this, and we start from the beginning. It's important. To find our customer, but in the middle is important. The trade to give more deeply knowledge about our area from the trade. The reason why Harolo barbaresco Academy is one of the best system we have to promote because it's a small class with twenty, thirty, forty people maximum with a teacher. And this is really appreciate this kind of a class because we do every year just before Grande the last week, of January for a trade to come to the, Grande is to pay many people pay, many trade, pay for this class because it's today with, geology explanation, Viticulture, analogies, and also tasting and winemaking is a very deep, expression of what we do in the tour, and this is very interesting. And for we have another way just one day on the same program. We do as we doing, hosting your store in Denver. And this is very, very important to have a a focus for one day with a few people. To give all the information about this and to catch more interest. And of course, we, hope these people will come in the baron of our school opening the May day and twenty fifth of, of March. Yeah. I have to say. So speaking from my own experience in Texas, and also, I spent quite a bit of time in Denver and in the Phoenix area of Arizona. The Sommelier communities are very vibrant and strong, very tight. In these regions. And I think it's a fantastic opportunity to bring Barolo and Barbara here. So many of them are already excited about the regions, but to be able to have them experience it at such a large level with, as you say, over a hundred and fifty producers in one place. You know, I've talked to many of them so far, and they're already talking about how they're gonna attack the day. You know? They wanna start with these producers. They wanna start with ones. They maybe know. But they really wanna discover ones they maybe haven't tasted through yet or been able to to experience. And so I think it's it's a really, I mean, personally and selfishly because I am from Texas. If we are a large market for you guys, our foods go so well with what Barolo and Barbaresco can offer. I know, obviously, the foods of Pemonte are fantastic with your wines as well, but this, you know, we love our barbecue. We love our spice. And the smokiness and kind of spices in our foods really, really accent the characteristics of Nebula perfectly. So I think it's a really great opportunity to really bring these two cultures together and kind of solidify what Barolo and barbaresco can do for our region as well. This is our goal because it's important people can enjoy our wine with their food. It's not necessary to make ravioli or Brazato to enjoy but all of them make sense is better to enjoy. And when a two thing is well made, of course, together can be possible to mix. And I think good food and good wine together is perfect. When the wine, you have a character as in the baroque or Langie wines and, very nice food you have. It's absolutely especially is a red is a meat Well, so so I'm gonna ask you. Have you been to Texas before? One time. One time. One time. I really I really enjoy, take some barbecue. I was in Dallas just for three days for some work, but it was almost ten years ago. Okay. Oh, well, a lot's changed. So that's exciting. Well, we look forward to welcoming you here. But I've just got two more questions for you. We've talked a lot about how the importance of you guys reaching the trade and the sommeliers and the retailers because they are the ones who help open the gate for consumers to be able to experience barolo and barbaresco and the importance of being able to educate these people, the trade so that they can then go out and celebrate with the consumers, all of this information and knowledge. But what's wonderful about the BBWO in Austin on March twenty fifth is that consumers will also be able to participate in some of this. And so get to meet all of these producers, taste these wines. How would you encourage consumers to approach this? They walk into a big, you know, building with all of these wines How do you want them to experience it? What would you suggest for them? I think, the way lower, of course, I hope they have a curiosity. And I think, when people have an opportunity to meter one hundred sixty producer directly to talk with to discuss about the style where are from and taste the wine. I think it's the best experience. For my lover. The reason why we offer consumer increasing the number in the next two months, the promotion or something to your, communication, is important. We can do maximum advertisements to put the people in contact with this opportunity because it's absolutely unique to discover a unique wine, a unique terroir direct because what I I like from the American people the US US people, they love to meet the producer. I hope they appreciate one hundred sixty producer, come to hosting to meet directly the final customer. This is a great expression of the how we like to have because I think another important character of our products is the humanity. We have a lot of a small producer to do artisanal way making and this is important because it's a different. It's a fascinating to understand that the different sensibility. This is another very important character to to catch the attention of the white lover. Excellent. Yeah. I think that's a really key piece because even if a consumer or a sommelier goes to Pemonte for one week in the summertime for vacation, right? Like, They may try to set up as many appointments as possible to taste as many wines as possible, but no way will they be able to taste through a hundred and sixty producers. When they organize the schedule, they forget about the distance at the time to run from Moforte and Sanaruna or Marvaresco. And sometimes they are late because they need to meet more people as it's possible. And this is what, we like with this event after the seventh to make these people more interested to come in Italy to visit us. Yes. Well, and I'm I'm so glad. I think we should finish on that because that's the part for consumers that are coming and even for trade, This is the introduction, the intro card to say, please, we welcome you to Pemonte, to Barolo Barbarresco, take notes, pay attention to the wines and the producers you've met, and who you want to see because Exactly. Yeah. Being able to go changes everything. You know, it makes it so much more strong. No. That's a this is what, is important to congregate to come inside of all inclusive, program of the consortium. Yeah. I don't know about what is covered opening. It's just to start to meet the people at the home. But, of course, it's good to catch the attention of these people to invite to visit us. And for the trade, we have Grande Langge in end of January. And the trade, they come for free to visit our big event as a five hundred producer in Grande Lang three thousand wise is, amazing, but this is a very important for the trade. And for the people, they can come to visit All the wineries directly is the mostly fascinating periods to visit the vineyard, touch the soil, see the white soil, the limestone, and, after to taste the different wines. Yeah. I think it's a great opportunity. Well, I look forward personally as a Texan to welcoming you here and and all of the producers here in March. I also will be attending one of the Academy sessions February, and I'm excited to be able to share Barolo barbaresco with people. So we'll see you soon. See you soon. Absolutely. I look for meeting you in Texas and to enjoy Texas after taking care We have a lot to show you. We have a lot to show you while I look forward to it. Thanks for listening to this special series on the Barolo and BarBaresco World opening twenty twenty five. If you enjoyed the show, please subscribe and rate us wherever you listen to your podcasts. Special note, this series is funded by the European Union. View and opinions expressed are however those of the podcast participants only, and do not necessarily reflect those of the European union or of the granting authority, neither the European Union nor the granting authority can be held responsible for them.