Ep. 528 Russian Tour | Borsa Vini-Vinitaly Russia 5

Welcome to our Vineitular Russian tour, a service that will air each day this week only. Each episode is dedicated to the events being held at the end of March this year in Moscow and Saint Petersburg at Borsovini and in Italy, Russia, organized by the and the Italian trade agents powered by the Ministry foreign affairs and international cooperation. Grab your favorite Italian wine, and we will see you in Russia. If you enjoy listening, please consider donating through Italian wine podcast dot com. In your mount 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 Russian with me Rebecca Lawrence. This year, Boris Salvini and Vin Italy Russia joined forces to give a new impetus to the development of partnerships between Italian wine producers, Russian importers, and wine professionals aimed to expand their Italian wine portfolio. And we're happy to give the floor today on the Italian wine podcast to the participants of joint events in Moscow and Saint Petersburg, organized by Verona Fierra and the Italian trade agency, empowered by the Ministry of Foreign Affairs and International cooperation. We asked wine producers to present themselves with one wine that best represents the winery and to answer two questions. Why is this wine special for you and which traditional dish of your region pairs well with this wine? The piano Sood program powered by the Ministry of Foreign Affairs and International Corporation presents the Italian wine producers taking part in b to b meetings in Russia organized by the Italian trade agency. As Yenda Agricola, Salemi Giovanni. So let's dive in. As Yenda Agricola, Salemi Giovanni is located between Galta Gerone, and Granieri, in one of the most fascinating areas of Sicily. The vineyard owned by the Solemi family was established in the seventies, is exposed to hills and catches the midday sun, it extends for four hectares. Sustainability in the cultivation of vineyards, as well as respect for the natural transformation in the cellar, give rise to wines that have a strong connection with this land. The wines of Salemi Giovanni expressed the aromas and characteristics of this territory. And remain alive for many years. The company is a family business, and all undertaken actions are influenced by the traditions left by its predecessors. In particular, the grapes ferment in a cement container. Use for both to maintain the characteristic yeasts of the wine and to prevent the grapes from reaching high temperatures during fermentation, thus allowing the preservation of the typical smells and flavors of nail or dabbana. Recently, Soleimie Giovanni was awarded the Wine Hunter Award twenty twenty at Maran wine Festival for the Sicilia Naldo Davalo Classica, DOC twenty seventeen. And yet today, we're going to speak about a wine from two thousand and fifteen. Sicilia Nero Davala, the teres de Conventazzo Teres Cicilliana IGP. Let's take a look at the technical sheet. The wine is vinified using a tradition handed down for generations with moderate contact with grapes with a fermented must, followed by soft pressing with a manual screw press, a process that guarantees to respect the original aromas and flavors. It is aged in oak barrels producing a dry, wet wine with thirty six months of oak contact. Let's dive a little deeper into the wire making process here at Soleimigio Vani winery. The grapes are harvested manually. On a sorting table, the integrity and health of the freshly harvested bunches are checked, which are then separated from the stalks with a destemma. At this point, the grapes are fermented in large cement containers for about thirty six hours. The yeasts after fermentation are reactivated the following year in contact with fresh must. At the end of this process, the must still in full fermentation is transferred into stainless steel tanks. After completing the alcoholic and malolactic fermentation, the wine is left to decant naturally, favored by the cold of the months of November and December. When most of the leaves settle to the bottom of the tanks, the wine is decanted. It then continues to rest in steel tanks throughout the winter, becoming progressively less acidic and free of all the residues. When the wine is clear, it is transferred into seventy hectoliter oak barrels to start the maturation, enhancing the unique characteristic of these grapes that have been ripened, thanks to it being exposed to the wonderful sunshine of Sicily. The wine continues its aging in oak barrels for at least a year. Then subsequently without subjecting it to any physical filtering treatment, it is bottled during periods of the waning moon. It's an intense ruby wine with fruity notes, hints of Amorena cherries, current raspberry and plum, enlivened by spicy aromas and flowery scents of violets. In the mouth, the mature fruit flavors are supported by the presence of an enveloping tenon, notes of vanilla, tobacco licorice, and a slight balsamic taste. Hi. I'm speaking on behalf of Durani Salaimi from the Salaimi Giovanni farm located between Kalta Gerone and Victoria between the Cecidian provinces of Catania and Ragusa. Salaimi produces natural nero davala wine. His first buttered wine is called terre de Conventazzo. Produced in two thousand and fifteen, this wine was aged for three years in seventy hectoliter oak barrels and then bottled. Giovanni gave this name to the wine to remember his father who planted his first wine garden in the seventies in the combat tatsu district. The image depicted on the label represents his dear screw prayers. The characteristic of all his wines is that they are produced following the one making tradition of the one makers of the Victorian region, as well as of his father and grandfather. Fermentation take place in a concrete tank for about thirty six hours and is an absolutely natural fermentation. Thanks to this procedure, the wine obtained is always elegant, fresh, and genuine. So much so it can be also paired with fish dishes. For example, with a typical sicilian dish that is tuna with tomato and mint. This wine has won the red level of the Mirano Price one hunter Howard. Please visit the Nero double as a lemmy point it website. See you soon. Thank you so much for telling us a little bit more about the winery. So Sadiq cuisine and hospitality are widely known and appreciated, and we hope that soon the restrictions will be lifted and we will be able to visit this land ourselves. In the meantime, we can drink the wines and inhale the local flavors they transmit. Speaking of Sicily, let's touch on the recent eruption of Aetna. Despite the emissions and volcanic dust in the surrounding area, according to local winemakers, there is no reason to worry, and mostly they are optimistic about the future of the harvest. What is interesting is that in the wine business in Italy, there is no single pattern. There are small family wineries such as salami giovanni or medium sized ambitious super tuscans or large cooperatives, such as our next attendee, Laguardinerze winery, with sixty years of cooperation and wine history. Yet despite all these differences, Italian wine producers are similar in their passion and commitment. Laguardinerze winery is situated in the Santellucia area of Guada San Flamonde in the very heart of the Southern Italian province of Benavento. Geographically, this is part of Campania, But to understand the real identity of this land, you have to fully appreciate a particular historical background of the area. This is the homeland of the ancient Sanite people, and is a land of undulating hills and plains which even has its own particular microclimate that protects it from the excessive heat and cold. In fact, it is well protected both by the Martese mountain chain that separates it from the Melize region. And by the Taborno massive that cuts it off from the coast. The inhabitants of Guaudia are proud to share the Sunnote proverbial tenacity. They have successfully combined individual and collective efforts to achieve extraordinary results of which the La Guardinese is one example. The farming co operative of La Guardinese, which is one of the biggest in Italy, was founded in nineteen sixty by thirty three farsighted and courageous farmers. Today, it counts around a thousand farmer members. These are direct wine growers cultivating their own respective grapes on around one thousand five hundred hectares of vineyards situated mainly on hilly soils at an average height of three hundred and fifty meters above sea level, and with a yearly great production of about two hundred thousand quintells. Great attention is paid to the environmental sustainability, which is adopted at every stage of the transformation process, using renewable energy produced by its own innovative photovoltaic system. The cooperative uses one of the most important systems for the production of its sparkling wine in all of Southern Italy. It has been led by only three different presidents over the last fifty years. Although it has been very successful in adapting to the new era and to the many market changes that have occurred over time. What else? Under the supervision of Enologist Ricardo Cortarella, wine growers have improved the quality of local grapes through the application of a rigorous protocol for experimental production. There are five product lines, Janare, Icon, Fremondo, classica, and spumante, and two types of vines grown here, Falangina, and Allianico. Fallanghina is considered to be among companion's oldest varieties and tends to be separated into two types. Those from Figreya, which are floral, and those from Benaventana, which are more structured and often have more alcohol. Look out particularly for the wines of Falangina Del Sanio, DOC, which offers some of the best expressions. These are wines with high acidity, floral aromas, and sometimes a pungent leafy green note. On the palette, stone fruits such as peach and apricot combine with a characteristic yellow apple note to yield wines that are full of flavor. In the best examples, the fruit and floral components are backed by a distinct mineral streak and a palpable texture. Due to its high acidity, there are producers experimenting with sparkling wines. So watch this space. Here, the wine we try is Saneto, Falangina Del Sanio, Guardia, San Flamonde DOP. The grape variety is a hundred percent Valentina, and it's made in the production area of Sanio in Benaventano, companion. The alcohol is typically around thirteen point five percent. It is a strong straw yellow color, and the fruity nuances increase progressively leaving a well balanced pleasant and refreshing finish. It's ideal with light hors d'oeuvres, gnocchi, pasta with tomatoes or zucchini, It's very good with fish and finely sliced raw beef, caporese, Buffalo mozzarella. You could try this wine with many foods. This wine has won many awards including the Gamboro Roso Vigna Italian in two thousand and fourteen. The Berlin Win trophy gold medal, the Bender twenty fourteen Tregrappoli, Yvignito Veronelli, I could go on. Hi. Good morning. My name is Reggie Foschini. I am the export manager for the winery La Gua Bience, which is situated in a company region in south of Italy, not far from naples about seventy kilometers northeast on the Appanines. The wine that we are going to present today is the Falangina and the label is the Sanate. Falangina de Sano DOP is our most important grape variety in the Sanja wine district. And it's an indigenous grape dating back its origin to the ancient to the Greek, time. And nowadays, it's particularly suitable on fantastic food pairing combination. In fact, this wine fits very well with nakine pasta with tomatoes or zucchini, very good with the fish or finely slight ro beef, but fantastic on capriza and buffalo mozzarella. But it's very interesting. If you try this wine on plant parmigiana or on creamy cheeses as well. It's an incredible wine to be paired, but also a wine to be used as an appetitive. This wine also has been awarded for four years in a row with the three glasses, Trebicheri in the gambleoso wine magazine. Many thanks to Luigi Foschini, export manager for the winery La Guayanese, And one more time, we are heading to Sicily to find out more about our next attendee, limonio. Traditionally, at the end of the dinner, some after dinner drinks are served. So here we are, almost towards the end, so let's talk about liqueurs. Limonio is a sicilian story, the life of a family, the experience of a few closely connected individuals can mirror larger phenomena, the developments of a global history. It is this correspondence that the most attentive observer perceives in the history of a company like Limonio. A century old mosaic made of entrepreneurial skills and agronomic culture, but also passion, childhood memories, and the rich perfumes of captivating island. From the production of citrus fruit and the harvesting of blossoms, from which through ancient techniques, precious essential oils can be obtained to be used in cosmetic and pharmaceutical preparations, until the turning point of limoncello in the nineteen nineties. This was when the first was produced directly in Sicily. The Russo family has transformed its company without relinquishing its spirit drawing on the intuitions brought by the kind of experience that only hard work in the field for generations can teach. According to Guizian Rita, who together with their siblings, Valeria, and Vincenzo, are the Russo's fourth generation at the helm of the family company. Everything they know today, they owe to their father, who, since they were young, took them to the estate whenever he could. And in that image, inspired by the memory and the vivid colors of the family's fifty hectares of land, One can easily picture father Francesco, wandering around the citrus orchards as his children do today, collecting crepe fulls of precious fruit that would later turn into bottles of liqueur. Limonio's range of liqueurs, which today includes ten offerings, is made with nothing but palermo's finest produce, lemons, oranges, mandarins, mulberries, prickly pears, and laurel, all found organically in the family's estate of Partinico. An ingredient such as coffee, cocoa, and cinnamon all sourced from a small number of carefully selected producers. Together with the company's olive oil and its famous amaro, the overall production serves as many as twenty six countries, among which are the United States, Japan, Singapore, South Africa, and of course Russia. Let's taste the wine. Oh no. This time, let's taste the limoncello lemon liqueur. So the star of Limonio's liqueur production obtained from the peel of the sicilian lemon variety, Feminelo Zagara Bianca, grown in the estate in the valley of Concord. Is it's lemoncello? A symphony of lemon blossom aromas and a journey through Sicily's history and traditions. It is the perfect conclusion to a sicilian meal, especially with a cold serving of fruit salad. The ingredients include organic lemons, alcohol obtained from the distillation of sicilian grapes, sugar, and water. It has an olive, greeny color varying in intensity depending on the fruit used for the infusion. And the aroma has intense notes of lemon from the essential oils contained in the peel. And the taste is a strong and clear fragrant note of freshly picked lemon. It can also match fish, seafood salads, biscuits, cakes, ice creams, and can be good in cooking for preparing things such as creams, but also as the base of cocktails. Hello. I'm Valeria owner of the ammonia. And I would like to present you our leader of Lemos Limonio. Limonio is special because it is a work of art that's nurses sisley and the sun. Limbono pairs, especially with fishes dishes, but also after any meals or any dessert as digested or as base of cocktails. Good in an occasion. Thank you so much, Valeria. Well, we've made it to the end. Last but not least remains the list of wineries to try for today. Along with, of course, the wines. We started with the terre d Conventaso Terracicilliana, IGP two thousand and fifteen from Azienda Agricola Solei. Then we moved to the Cinete, Falangino Delzano, Guardia, San Ramondi, DOP, from La Guorenonese. And finished with a limoncello, lemon liqueur from Limonio. That's all for today. You can find a digital catalog of Borsavini and Vin Italy, Russia twenty twenty one, in a link to the description of these episodes. Thanks again for tuning into the Italian wine podcast for the Russian tour. I'm Rebecca Lawrence. Until next time. List into the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Himalaya FM, 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 production and publication costs. Until next time. Chichi.