Ep. 524 Russian Tour | Borsa Vini-Vinitaly Russia 1

Welcome to our Vineitular Russian tour, a service that will air each day this week only. Each episode is dedicated to the events we held at the end of this year in Moscow and San petersburg at Borsalini and Vinitally Russia, organized by the Ronafierge and the Italian trade agents, powered by the Ministry of Foreign Affairs and the International Corporation. Grab your with Italian wine, and we will see you in Russia. 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're tuning. Hello. This is the Italian wine podcast. My name is Rebecca Lawrence, and today we're starting a new series of episodes called Russian Tour. Dedicated to Vin Italy, Russia, and Bosarvini. Joint events for Rona Fierra and the Italian trade agency with the support of the Ministry of Foreign Affairs International Corporation scheduled for the end of March this year in Moscow and Saint Petersburg. This year, Vin Italy Russia and Bosavini exhibition will be held in an agile format. Italian producers will join online b to b sessions to accompany tastings of their wines, and Russian importers will present Italian wines directly to attendees in Russia. In this series, we are going to introduce you to some Italian wine producers taking part in b to b sessions in Moscow and Saint Petersburg. So each of them will be represented by one wine. We'll give you a brief of the selected wine followed by a short presentation from the producers themselves. We contacted the wineries in advance to ask them two key questions. Why is this wine special to you? And is there any traditional dish from your region that pairs particularly well with this wine. So let's get started. Today, we have four producers, Montalvini winery, Casalli Delgilio, Azienda, Vinecola, Anna Espinato, and Cantina, Valicella Negra. First up, Montalvini winery. There's been a real buzz about the bubbles out of Italy in the last few years. As their popularity has increased, so have the number of bottles produced. And the international market has truly embraced these wines. The first wine producer that I'm introducing you to today is just one example. Montalvini is a family owned winery located in Venleguza, in the heart of one of the most famous wine regions in Italy. This area is particularly known for the exclusive production of Azolo Presecco, DOCG. The incredibly popular sparkling wine made from Clara, characterized by being lightly aromatic with flavors and aromas of buttercup green apple pear, and white peach. As an expression of the company's excellent sparkling winemaking ability comes the Azolo prossecco superior duOCG. A high quality wine made from their best vineyards. This particular wine is also characterized by its originality in the prosecco landscape. Let's talk about the winemaking process. The glera grapes of the Asolo hills mature towards the end of September. After a first soft pressing, the must is fermented at a controlled temperature through the use of selected yeasts. After fermentation, the wine is filtered and stored, then re fermented in an autoclave with the addition of a liquor de Terrage. At a temperature of around sixteen degrees Celsius. Once obtained, the sparkling wine is chilled to minus four degrees Celsius. Once the refining process is complete, the product undergoes isobaric filtration in a second autoclave and is then bottle. The wine is straw yellow in color with green reflections. The fresh fruity aroma is reminiscent of Vacacia flour, wisteria, and golden delicious apples. It's fine bubbles that rise in the glass create an instinctive festive atmosphere sphere, and its good structure satisfies even the most demanding palettes. At the same time, the elegance of its aromas and its softness make it attractive to all wine lovers. This prosecco is well suited to accompany the very best dishes. The main characteristics of the wine is its balance. Now I'm going to give the floor to the producer. Hello, buongiorno. I'm Alberto Sirena, and I'm the CEO of Montelini, which is a winery located in the Azolo Proseco Superiori CG area. What my family's been doing from the beginning from eighteen eighty one is, to promote our territory. So it's now me and my sister, Sarah, who run the winery, and we are at the fifth generation of winemaking in our family. So, as I said before, we are located in Diazolo in Proseco, DOCG area, which is the small stereo production for prosseco, and it is quite different because the soil keeps minerality to the wine. So it becomes clear in the glass because it has a higher structure. And it is a prosseco, which can be matched easily with food. So why this, Azoloposseco superior root we're talking about today is special for me. I would say for, two reasons, basically. First of all, because we consider ourselves as Montalini as ambassadors of our territory. In fact, my father's been president of the consortium of producers for, almost seven years. And, secondarily, for the fact that in this wine, we express at its best, our craftsmanship in winemaking and especially in making sparkling wines. So in this brute version, we have a balance between, fruitiness, minerality, and also intensity. So what kind of food I would suggest for this wine, It is a typical dish in our territory, which is called the busy busy, which is basically risotto made with the fresh piece. And it is a perfect match for this kind of wine because it has aroma intensity and also softness, which are also the characteristics of this wine. So I invite you to visit our website, montalvini dot IT, and also to try our Azolo Poseco superiore approved. Thank you, everyone. Chow to all of you. Great. Thank you so much to Alberto from Montalvini. And I remind you that the digital catalog of the events in Russia is available on the Ven Italy International website, and a link in the description of these episodes. In the meantime, let's move on to our next producer, Casale Delgillo. Casale Delgillo is a winery located thirty miles south of Rome, in parallel with the challenge to select Italian and international varieties best suited to the area. Casale Delgilio has always maintained a keen interest in lazio's native great varieties. Such as Bianco Lella, Cesar Nese, and Pecorino, rediscovered in areas close to the property. The composition of the soil in what is now breezy vineyard areas near the coastal town of Anzio enabled it to resist the disastrous for lock are epidemic of the late nineteenth century, and to preserve the area's local ungrafted vines. More than sixty year old vines thrive in this small, unique microclimate and terra, where a perfect interdependence of vine, soil, climate and tradition are essential to the production of this great wine. We're pleased to introduce you to Anton Bianco Latcio I GT by Casale Delio. But first, a few more words about the vine. Belona's ancestor is believed to be the Uva Pantastica praised by pliny the elder in his naturalist historical and present in Italy's Latium region since Roman times. Today, the grape is cultivated from the almond to the lapini hills and along the nearby coastline. So the baloney grape is vigorous and resistant to drought, a guarantee for wine quality imbalance. While it's plump, golden thick skinned grapes hang in elongated cone shaped bunches, is. A persistent sea breeze contributes to the perfect ripening of the grapes, while a perfect concentration of sugar and a notable acidity help to underline the wines pronounced mineral notes. The harvest here takes place in late September. When we talk about Anthem Bianco lazio EGT, minification takes place in two stages. First, there is maceration on the skins to encourage extraction of the aromas resulting from the toa, then after soft pressing spontaneous fermentation with indigenous yeast occurs for around ten to twelve days at eighteen to twenty degrees Celsius. This is a deep yellow wine flecked with gold. It speaks of summer and sun rich ripe tropical fruits such as mango and papaya, which are carefully balanced by a marked acidity making it suitable for long bottle aging. Lush, ample, and lingering on the palate with hints of flowers and spice. This wine is defined by its trademark acidity and zesty tang. Also has a long finish. Let's see what the producer has to say. My name is Eliziano. I'm the export manager of Casa del gio, a winery located in Latio, some fifty mines south of Rome to give you an idea of the geographic position if you consider Italy as a boot, would be its knee. So today, I would like to present you our Anthem twenty nineteen. To do that, I was asked two questions. The first one is, why is Anthem special for me? Well, first of all, our Anthem is made a hundred percent of Belone grape, which is an indigenous variety to the latter region. Actually, This variety is very antique and was already grown by the Romans. The grape grows on the sandy soil of Ancio, a harbor near Rome. This unique microclimate has enabled divine to resist the disastrous philosopher Epidemic. That's why our anzoom is produced from a sixty year old engrafted vine a real terroir where a perfect interdependence between vine, soil, climate, and tradition contribute together to the production of great wine. Furthermore, the persistent sea breeze contributes to the perfect ripening of the grapes. This consume is special because it's not only made by the sea. It's a glass full of sunshine. Tropical fruits and sea breeze. I think it's a wine that perfectly expresses the territory where it grows. It's fresh, yet generous, fruity, yet dry, a great acidity, and a long finish. That makes it perfect for any kind of occasion. The second question I was asked is to suggest a traditional dish or pear. Well, a perfect local pairing would be which is a typical soup from the fisherman of Ancio made with the growth of a local fish. Another traditional pairing would be the pasta a la carbonara. Thank you, and see you soon. Thank you to Eliza Realand, export manager of Casale Delgilio. And now we go back from sunny lazio to the north in the picturesque landscape of the land prosecco in Veneto to present the next producer to you as Yenda Vina Cola Ann Espinato. The story of Ann Espinato is the story of a venetian family from Ponte Diipiave, conquered by the love for wine and the passion for its land. The identity of the Ann Espinato winery coincides with almost a century of history of a tenacious Venetian family who have developed a deep bond with the territory from the banks of near the Piave River, reaching all the way through to Coneliano and Val Dobie Adene. The winery was founded in nineteen fifty two by Pietro Espinato, understood the ecological potential of the land. Today, his daughter Anna and son Roberto worked to give identity, value, and prestige to international and local wines. Together, they decided to create wines typical of this region, such as val dobiadene, prosseco Rabozzo Malanotte. Alongside wines from international wines capable of expressing and enhancing the unique and distinct characteristics of this land. Sixty years after the company was founded in twenty twelve, as the end of Inocola Anaspinato managed to bring the first certified organic wine to light. As the winemakers themselves say, it was just the beginning of an exciting journey that will help them to take care of the land whilst guaranteeing their customers' well-being health and pleasure. Nowadays, Roberta looks after the exclusive packaging and harnesses the modern technologies giving Anna the energy to continue to face the challenge of reaching markets worldwide. As the end of Inoccolo and Espinato have chosen the Prosecco docG Oroze Brute for this program. Last, some are many of fell under the spell of Rosier. Each season has its perfect wine and pink is the right color for the warmest season of the year. Young people, the fashion business have confirmed it with constant passion. For those of you interested in how to make Rosier wines, Let's have a look at the production process. The Asiana choose the best red grapes of the area and leave them on their skins in contact with the mask for just a few hours. Exactly the right time to obtain the unique texture, colour, harmony and unmistakable flavors. Here we have red fruit fragrances and the finest bubbles to pair with fish and shellfish dishes. Just to remind you, here we have the prosseca or Jose spark DOCG, Brute. The production area is prosaicot in the Veneto region. The grapes are eighty five percent glera and fifteen percent pinot noir vital for that lovely rose pink color. The soil are very light, and the training system is espalier. The wine is a bright soft pink with a persistent and creamy foam, intense rose peach, aromas, elegant, and with a very delicate hint of bread crust. It is creamy mineral with a citrus finish. And now I will give the floor to Roberto to present the winery and this wine himself. Good morning. I'm Roberto, and along with my mother Anna, I manage the company Anna Espinato winery intravision. The story of Anna Espinato is the one of a nation family, animated by the passion for beans and the love for wines. Created in nineteen fifty two by Pietro, my grandfather, it's around today by mother Anna, who soon realized the potential of a nation wide, and they decide to become an ambassador of the Italian wine in the world. A successful project based on the name fame of quality of prosecco, but capable of giving it identity value and prestige to the other ones from Veneto. Today, we need the expansion in the same of the Italian tradition by following a strategic project based on the value that a whole word recognized to the Italian style. Made of good, beautiful, and healthy things. Always attentive to the process of cultivation and unification and spinnato winery is also characterized by a great sensitivity to interpret the evolution of the taste in the international market where today is export the ninety seven percent of its production. Anna Espinatos range interpreter local and international base in wide articulated, completed, and respond to the single constraint, that one dictated by the search for the highest quality of scents and flowers. A quality appreciated by customs, and evidences by the many awards achieved in the prestigious international wines competition. I would like to introduce to you our new sparkling wine, the prosecco doc, Rose melissa Matopobou. This partly is a special one to me because it represents a mix between two important six. The first, a tradition of our land, famous for the sparkling prosecco. This wine is obtained with a blend of glera grapes and pinot noir grapes. The pinot noir grapes represent the fifteen percent of the total blend and are vilified in the traditional red way for twenty days, followed by the soft pressing and the malolactic fermentation of the wines. Instead, the crushed glera grapes get cold macerated at ten celsius degrees for twenty four hour, followed by the soft pressing and the temperature at eighteen celsius degrees. The pinot mark and prosseco wines are preservative separately on the fermentation, fine lilies at ten celsius degrees. The second fermentation begins with the blend of the two basic wine at least for seventy days more or less. The color is bright, soft pink, with a best instant and creamish form. On the nose, intense chance of rose, peach, elegant with note of red crust. The test is creamy mineral with a citrus ending. My favorite food, baby, is with seafood dishes like sweets with cherry tomato and bottarga, but also on its own during an imperative with a friend. The second thing consists on the fact that in this tough burial, it's a big challenge to improve and and larger wine range in a different country around the world. This way, however, we are giving allow deceased customers and the new ones, the significant opportunity to create some new business. I hope you will have the chance to meet and test our wine during the MNC Moscow. In the meantime, I wish you a good day and stay safe. Chachawa. Just a reminder that you're listening to the Italian wine podcast, you can find a link to the digital catalog of the Vin Italy Russia and Boris Salvini joint events in Russia in the description for this episode. Many thanks to Roberto from his end of Inoccolo, Anna Espinato, for presenting his wine to us today. Finally, it's time to move a little bit west, and we're going to stay in the veneto region for the next producer, Cantina, Valpolicella Negora. As we mentioned earlier, we asked our participants a few questions in advance, but the colleagues from the Cantina de Negra did not stop there and share the story an interesting one. And while the story is connected with amorone, one of the most famous red wines of the region, we don't mind at all, we'd like to go straight into the presentation from our guests today. Just to give you an idea of the Vaupola cella area, I'll add a few words here about the vines of the region before we move on to the wine from Cantina Vaupola Chella Negrau. The most important grape variety in the wines of Al Pollicella is Corvina, which translates to little raven. Either the dark color of the grapes is reminiscent of the plumage of the raven or it refers to the raven's attraction to the grapes when they are ripe. In the veneto, it is used to produce valpolicella, DOC, valpolicella repasto DOC, a motor on a Delavalicella, DOCG, with a chocto Delavalicella, DOCG, Bardellino, DOC, Bardellino, superiority, DOCG, and the Verona IGP. Amongst the dry wines, Bardellino and Val Pollicella are characterized by a light to medium body. Made with fresh grapes, whilst amorone de la valpolicella is full bodied, rich, high in alcohol, and made from air dried grapes. Val policello is made by adding the unpressed skins of the amorone, which encourages a second fermentation, increasing the alcohol slightly and giving the wine extra weight. Rachotto de la valicella is the sweet counterpart to amarone. Finally, there is Bardarino among Italy's finest Rosatos. Now let's find out what the choice was. One more time, I'll hand over to Sylvia Monocori, the export manager of Cantina Valicello Nigra. Welcome to everybody. I'm Sylvia Minnakary, the support manager of Cantina Balpolicello Nigra. If you heard about our winery, this is the company where a Maroney was born when century ago, from a lucky mistake of mister Redeline Lukheson, our wine maker at the time. He forgot a barrel of Swit, Richard, to wine, the only one produced for century across this valley in the warmest corner of the winery. Along the winter, the fermentation went to the end. The final outcome was a full body eye alcohol and bitter test red wine because of its bitterness. It was named Amarone, which means bitter taste in Italian language. For more Then half a century, we have been sold a red wine, labeling each bottle with the name of Richotta Maroney, because they weren't an international acknowledged rules to produce this wine. After the second big world war, our commitment were not only to preserve the container, Balicella, and a ground business, but it was also trying to support all the Valicella area contributing to build again our economy. And that's why we decided to share a Maroney name and the official techniques with all the one producer in Balpolicello. From nineteen seventy, all our production based on seven hundred and thirty three actor or vineyard have been organizing crew, trying this way to underline all the unique single vineyard, soil composition, and our repeatable production. Leperarium, I don't need you to g classico, is one of these crew. First of all, the reason of name. Traditional language in Veneto named Lepriare, the Asian dry stone hand built terraces, where grape growers build their vineyards located between verona and the small village Negar. It is the only way to cultivate the vineyard here. Everything must be done by hand, of course. Can you imagine what does it mean? Let's concentrate us on amarone wines. Lepriari is one of our best known product, which express our company philosophy, shown truth of one balance between elegance and structure. It is produced from a traditional grape seventy percent Corvina, fifteen percent Corvina, fifteen percent Rondinela. The vineyards has an excellent exposition to Southeast. The soil type varied from clay to Calcarriers, we use the Peragoladopia training system, and the vineyard are dated back twenty five years ago. We have only three thousand vines per hectare, and production can be changed according to the vintage from five thousand to six thousand bottle. A very small amount. Our first take place between the end of September and the beginning of October. And after that grapes are gently straw to become drier and to concentrate their compound. Losing till the forty percent of waters for about one hundred and twenty days, fermentation is very slow. It takes around thirty days at the temperature between twenty three and thirty degrees. Malolati fermentation must be completed before moving wines in the urgent room. Refiniment take place in large oak barrels for a minimum of twenty four months and a follow on maturation in bottle for six till eight months, it is always adopted. About its organoletic profile. It has an intense ruby red, dense color, aroma makes a big intensity and persistence. It is a terial fruity with hint of cherry and dried prunes, red rose, and sweet spices. East taste is overwhelming by full body, smooth and velvety with an onion taste of elegant vanilla and black chocolate tannin. Enjoy this wine with aged cheese red meat, or like an at the end of mail available in Russia for importation. Many thanks Sylvia. That's all for today. I invite you not just to taste Liparillo Amarona DOCG classico to give you a assessment, but also the Azolo Prosecco Superiori, docG, from Montalvini winery, Antium Bianco, Latio, IGT, by Casale Delgilio, and Prosecco, do you see Rosay Milisamato Brout from the Anna Espino winery. Thanks for tuning in. I'm Rebecca Lawrence, and our Russian tour series continues on the Italian wine podcast. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, HimalIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment and publication costs. Until next time.