Ep. 1006 Monika Zakrzewska Interviews Sofia Ponzini | Clubhouse Ambassador's Corner

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally International Academy, announcing the twenty fourth of our Italian wine Ambassador courses to be held in London, Austria, and Hong Kong. From the twenty seventh to the twenty ninth of July. Are you up for the challenge of this demanding course? Do you want to be the next Italian wine Ambassador? Learn more and apply now at viniti international dot com. 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. Welcome to Clouse. I am taking over Clubhouse today for Stevie Kim. She is off trekking somewhere in Latino last I heard she was going down some kind of a mine shaft to check out some wine. I saw sounds very cool, but I'm sure we'll get the, the blow by blow when she gets back. So right. Clubhouse. Here we are. Today, we are actually before before we, Monica, how do I say your name? Zacruzka. Is that okay? One more time. One more time. Okay. It's very cool though. Okay. So today, we have Monica interviewing Sophia Ponzini. And I am going to give Monica a very quick introduction before I hand things over to her. So that she can introduce and interview Sophia. But, before I do, I just wanted to quickly mention one or two things. Obviously, that This episode is being recorded and it will be replayed on the Italian wine podcast in the next weeks. And the other thing is we do that just because it it allows people who are not in this time zone. To to listen to it. So the other thing I wanted to mention, it's completely unrelated, but I wanted to mention it now is we have an award opened, for voting, for business of Yeah. For the Italian podcast. And the the time that the the listener nomination period will begin July the first to July the thirty first. So, I'm just sort of announcing it to put it on people's radar. Basically, we are going to announce it through social media. And, of course, there will be a link on the Italian wine podcast dot com, where we are hoping that listeners of the Italian wine podcast will go and vote for the best podcast listening platform. So I really hope that, by telling everybody and anyone every day for the next ten or eleven days that enough people will go and quickly vote, but, so that's that's that's coming up soon. So, okay, I've done done my bit. So, Monica, how are you? I'm fine. Thank you. How are you? I'm good. You have, a lot of experience here. I I mean, you know, you've I I could just read it. I always wanna to to to say one or two things, but there's just so many things. You know, you're you've been in sales, wine education, acquisitions, you're still our other distribution, just so much stuff. And, I could just read it all, but it would take forever. But you are an international Avia ambassador Yes. Certified sommelier with Pisar. Just so much. You're also born in Poland. And, after you graduated, you lived and worked in the US, in the Ukraine, Ireland, and Italy. So you speak a lot of languages, which is really cool here. I see Polish Italian, English, and Russian. That's crazy. That's awesome. Yeah, I love to speak languages and learn. Yeah. No. That's cool. Well, it certainly opens up, the world a lot, when you can communicate with different cultures. It's great. Okay. So and and, yeah, you know, traveling and all this stuff brought you to wine. So I wanted to to ask how did you, how did you first, meet or hear about Sophia Ponzini? And and why is she your favorite producer? So I met Sophia. I went senator from ten of the Bosco, during, in Italy, few years ago. I tried her wines. Obviously, I liked them. And then I had pleasure to to visit her vineyards. And it was amazing experience because, Sophia is a lucky one who has a prephyloccer of vines. So all the all all of that, took me to this, decision to to to to chose her wines and to to tell tell you all of you about her wines from Aetna because Aetna is an amazing place. I'm crazy about Aetna. So Fantastic. And, what what are the, as you know, CV loves the learning objectives when it comes to these conversations? What what what do you think we are going to take from this conversation? Or learn from it. So I hope that, those, wine lovers who don't know, at no wines yet, I will try as my small try to undiscover this this hidden gem and, promote this amazing territory of Aetna. Because I think that Aetna ones have huge potential, and everybody knows, supposed to know, wines from asthma. So definitely, kind of, discover this hidden gem, educate people, and try Aetna wise, they are incredible. Cool. Okay. So before I hand you over, Sophia, are you there? Yes. I am. Hi, Sophia. Hi. So I'm gonna I'm I'm going to, mute myself in just a moment. And before I do that, I just wanted to say at the end, I'll come back. If we have some questions, then we'll do that. But until then, I will, I'll talk to you guys after. So let me introduce maybe Sophia Pontini, the wine producer of Tono De Bosco. Sophia told me if you, if I will, not mention something, I will try to short because we have plenty of questions regarding your wines. So as far as I understood, Sophia, it's not an analogist. Yes. Of course. You are graduated in, in languages? Literature with porting literature. Okay. Yeah. And the the winery was born in two thousand and twelve. That's the date of your first threat. Is it correct? Yes. Perfect. So as Sophia was was telling me, her story is very nice because, as I as I understood her her love to always grew with her because when she has a she was a child, her her uncle was making wine, and then he was inviting her to participate in the in in harvest. So that's the beginning of the story, Sophia. It it was in this way. Yes. Yes. This way. So so when it was your first harvest, how old was it? When I was six years old, I think. Yeah. Okay. And, and then after many, many years, you decided to to produce your own wine. So we are going to two thousand and twelve. Mhmm. Tenuta Bosco produces four wines. Yes. At Navianco at Nalozato, and two reds. Yes. And one, it's a crew. It's, made from prephyloxera, wines. Yes. Just from endemic grape varieties. So maybe, maybe it's better if you will tell us a bit, about Tanuta Bosco. Okay. What what what happened did you decide to make wine? Your own wine. Yes. So the beginning of ten TopOSco, as you told, was around ten years ago, more specifically, my first bottle of wine was, the Yatner ed, my county, Danyatner ed two thousand twelve, and the grape was, from the main county Dany in Solikata. Just on the northern side of Montana where the the the my history in wine began. I'm a not an ecologist, as you told before, but I've decided to start for a sheer passion. When I was a kid, I had, a relative that made wine just for the family, not to sell. And he called my mom every year and invite us for for the address on the late October. So for me, make wine, became, like, a ritual, a moment of joy and sharing, that is, in my life, when, when I was, six, when I was a a little girl. But, there is another reason, more complex. I would like to give back something to my island something to my city, Catania that needs to be known, all over the world for the beauty of of this territory, for the history, for the culture, and, of course, for the unique wines, that we have on asthma, that we make on asthma. Okay. So, I have another question from your past. So, the harvest you you were doing with your uncle, you were still on Aetna or a different part of Sicily? Where the the Vonians were located? How it happened did you chose at New York from Catania? So Yes. I'm yeah. I'm from Catania. And then the harvest was, yeah, on Aetna. Because if you are if you was born in, in Catania, you can go for the sea or through the mountain. And so, yes, the, the, you know, the one year of my uncle was on, up from Montana. Not exactly in Solikata where I am now, but, yes, on on the northern side of Montana? And could you tell us a bit more about those about the location of your of your vineyards. Yes. The the as we know that the Aetna Aetna slopes, they are in oh, the the vines is cultivated on different Aetna slopes. So so what is the specific location of your, vineyards? Could you tell us a bit more about the terrier? Because it's so so different, different donation. So in my, incredible career on Aetna. It's it's very interesting. And then the expressions of the war in Duwan, could you tell us a bit more about all of that? Yes. Of course. The just with the area of production because the Aetna dioxide is like a backwards sea. I'm on the north, and there are other parts in the south, east, and west part. The north side where I am is characterized by steep slopes, so many terraces that climb the side of the volcano. And, slow and late reopening period, as I told, that make, our work, very, very challenging. But the really important things of our side of the northern side are the altitude. Because What is the elevation of your violence? Yeah. We are in two different contradas. So we are around six hundred and fifty meters above sea level in Piano Didani in Solikata. And, more than seven hundred meters in Pasubicaro, contrada, the main Santos Pirito. So, it's around six hundred and fifty and seven hundred and fifty. And it is really, really important, for Aetna wines, because Aetna wines, yes, are sicilian wines, but are are mountain wines. So the altitude is one of the best, finger characteristics of dog of Aetna. So, so I imagine also the climate. It's not really Mediterranean as everybody good thing. Okay. We are in Sicily full of sun. It's more like continental. Yes. Of course. Yeah. Okay. Yeah. Definitely. Because, yes, they they they altitude, yeah, as I told you, but also, is more continental also for the exposition. Because we have, yes, we have the sun, but also the mountain range of, nebrady and Pelolitani that's with the the volcano with Yefna, create, very good climate conditions, and protect the area from the cold winds during the winter. But also, we have another things really, really important. We have the valley of Alcantara. That is really important, not just like the mass of water. But for the depression of the ground that makes fair winds that blow into the valley and during the the night are moving to the sea. So, they they climate. It's really, really continental, not only Mediterranean as, as you told. And also another very important thing, is the soil. The ancient volcanic soil born from the different and intense eruption followed during, during the years and the very, very, very rich minerals. And also another things are the the delivery that every year we have of fresh minerals by the Ash of the volcano? This is this is a great, great territory to make wine to to cultivate, vines. I heard when I was visiting, Aetna you were describing, repeat due. Could you tell us a bit more about this repeat due? Yes. It's like a CCine way to say, yes, like, little lot of stone rock very little dry, Allison rocks. That are very typical. For example, last year, not this year. We had, like, fifty one legal eruption that that give us, this little repeated and the little ash on the volcano on the, yeah, on the wires directly on the wires. But it's not, not analyzing the the the grapes or the the, yeah, the the wire. Because in general, this creates, new, new, new, new, nutrients. Yeah. Nutrations for the for the vines. And, another important thing of my side, the northern side is also the the range of temperature between day and night that make, more continental. So I presume it's a huge difference between the temperatures during the day and during the night. Right? Yes. Perfect. Perfect. That makes us low and gradual grapes maturation and, very balanced and complex. An elegant, an elegant wine as you know. But, yes, we have also other parts of the Aetna dot side. Just, for example, the south part, is divided in other two, the East part, Southeast, and Southwest part. Okay. The Southeast part, it have a young soil, formed by Xxin x steamed, volcanic ponds. And it's like it's look the the onion, the onion sea. It's a bit cold and rainy. But, there is a good production of white techno wines because, the re the the red grapes don't reach the full maturation in that side. And, there are, for example, you know, the bianco superiota, is a geographical mansion, Chanda mentioned that we gave for geography that, we can find in Milo, the bianca superiore. And the milo is the national, the nuns. Right? Yes. Yes. Perfect. The Southeast area. Another important part of the orthodox is also the southwest. That is, ancient land, the land with an ancient soil with a regular shape that, slopes regularly down to the plain of Catania, the the city of Catania and is protect from the sea. But, because it's looking to Catania, it's a bit warm, but compensated, with the altitude. This is Okay. Yet not oxide. So So, and I will I will make a tricky question. So can we say that your, North and slope where your vineyard is located are more vacated for red red wines to to to help help us to better understand, all this richness of of, atmospheric war. Oh, the Aetna Northern site, is the most ancient. I don't know if if it's better with whites or reds. I think it's, the most oldest, but it's a good area, but all of the Aetna side are very interesting and with different characteristics. I think this is, big value for for the Aetna in general. Okay. So you said, Dale, so, do you have some information, since when the divine was cultivated on Aetna on on the on your slow? So very, very ancient times, very, very ancient times. Like in Greek times, for example, the, the alvarado, which is the okay. It's a bush train, systems training system used in on Edge. Right? Yes. Yes. Why do you why do you use it? Could you tell us if it's more or what what Why this choice to to to use, to prefer Alberlo for security is the ancient system, from Greek culture. Yeah. Because the name alberello is a a low bush wine. It's came from the shape that the vine takes, on during during the growing. It is like a small tree. Right? Because in fact, in Italian, alberello, it's we could translate it to small tree. Right? Yeah. It's a small tree, with a short trunk, with a variable number of branches. And the adoption of this ancient form came in fact from, from the Greek culture. So it's really really ancient. And the standing bush method was born, just to protect the vines from the shade and the humidity. So it's really really ancient. But you have very special, a part of vineyards and vines. You have prefilocks or vines. I remember when I visited, your vineyards, I was impressed. I felt like I would be in the museum, on the open or the museum of of vines. Could you tell us, how old are your vines more or less? Do you know? Could you could you describe approximate age of your of your prep lock, Sara vines, they are like a sculpture. It's amazing. I really advise you guys to visit, Sophia's, vineyards just to to see those those ancient vines, preveloxera vines. It's it's really impressive. Yeah. It's incredible just for me. Every day to see. Well, on Montana, we have So you have some, pretty lots of vines. That's why. And it's because of the of the of the soil. Right? Because it's very sandy full of minerals. That's why The binds were saved from phylloxera pest. Is it correct? Yeah. Yeah. It's a rich in minerals, but with Sandra Metrics, and, therefore, was resistant to the, filoxera root pest. The Filocks arrived, in the late eighteen hundreds from America. And, unfortunately, destroyed many, many wars in Europe. So, on month at now. We have, so many profilog service that we have, till now, yes, for the for the soil, for the altitude. For so many things that protect the this attack, terrible attack. And you are the lucky one that you're making the your red zika from professor of mine. So Yeah. There are some, like okay. Here you go ahead. So what do you did you make any any analysis of your of your advice to to understand how old they are? Do you have to take care of them in this special way? Yes. We have tried to make some Dendrochronological analysis to have the age, but we don't have a specific number. We don't have a number, a specific number. But in the one year, the incentive spiritual, that is a natural amphitheatre with twenty seven thousand alvaralee in part, Prefeloxera. And there are some vines that you have seen either like me, that enter in the Old Dry Labasinwall and Nextiva on the other side to make another class. It's our incredible places. So our Centennial, but, we don't know the the exact number. But are very, very old. It's a special place. You can feel the energy of the volcano in the in the history of that place. It's incredible. Okay. And as you are doing, as you are making your wines and you have vehicle, your, your, your crew. Can we call it the crew vehicle? It's from Preford Locks, could you tell us a bit a bit more about this, this this, why why did you decide to make it and, how many bottles do you produce? Yeah. As far as I noticed every year, you receive great, recognitions every year. Thank you. Yes. The Bico is a very special selection. I produce around three thousand or maximum five thousand miles bottles. Depends on the vintages. The first bottle was then two thousand thirteen. The two thousand thirteen was, rainy and humid vintage on on Mount Aetna, different from Italy that was almost good. But, the vehicle is a selection. From the Eiger and Rocky Park of the bignet, the the one yard in Santa Spirit. And, Thank you for listening to Italian wine podcast. We know there are many of you listening out there, so we just want to interrupt for a small ask. Italian wine podcast is in the running for an award, the best podcast listening platform. Through the podcast awards, the people's choice. Lister nominations is from July first to the thirty first, and we would really appreciate your vote. We are hoping our listeners will come through for us. So if you have a second and could do this small thing for us, just head to Italian wine podcast dot com from July first to the thirty first and click the link. We thank you and back to the show. So what grape varieties, you use? Maybe not everybody knows how it's made. And Yeah. It's just not in grape varieties. It's, or ninety percent, and ten percent, Narello capuche. And there is a selection that we make, directly, on, on the vines, during the harvest. So, it's a really, really, really special. And Parker, for example, said that two thousand and sixteen vintage was, one of the top a hundred world discoveries. And, I'm very, very proud about it. My great. Congratulations. No. Thank you. But, also, I produce another ad that is, another trip of Mount Aetna because these reds, my reds are really different. You can imagine that the distance is, between one the two contradas is around less than ten minutes by car, one in Solikata, and one in Pacific shadow. But, the red these reds are very, very different. The verification is similar. They are ninety percent in Narello Maskaleza and ten Capucheo. But, but are really, really, really, really different. The Narello maska the Beto red cano didani comes from the and is the everything you can, you would like to find in a glass of aetna. It's fruity. You can smell the ash of the volcano. It's really, really elegant. But the bigger crew, it's more complex, more intense, with balsamic note, a bit deeper, very, very different reds. I think that is, a big, characteristics of ethanol, the difference between the contradas and the varieties. Oh, great. That sounds really interesting. And what about those two different contras? Where are you located? Are they, similar or completely different? Yes, Alura. Tradas are a bit similar because the but, for example, the piano did I need, the contrada in Solikata is, lower in altitude, a bit lower around a hundred meters, is, more airy and open in exposition. The santos spilto in Pasubishi is either a hundred meters more, so seven hundred and fifty meters above slow is a bit closed, but the altitude is different and also the soil because of the the main eruption that, have followed during the years. And also, other things, really, really important that makes the two reds so different are at least the age of the plants. In Santos in SantosPUTo, as I told our sentinalee, and the vehicle is a it's a also a a selection that we do during the harvest, direct compliance. So the old vines and these, manic selection, give a special character and different personalities to the wine, but the contrada are really, really similar. The Veco, the control center screen, I think, is more, with Sandy Matrix. Comparing to to the end of the, at last. So to the to the comparing the ninety nine. Yes. Yes. Okay. This is more about something. It's really different, but The general characteristics are the same of the two contras because are on the northern side of of the volcano. And what about your other ones? You're doing Xnabianca and Rosato, which is it? Which is one of my favorite rosents, by the way. Yeah. I know. I know. Yes. I produce the ethnobianco, is, ninety percent, Caricante, ten percent, And, also, a little bit of Manila, just out of some grape varieties. And, I choose the grapes from the both of my contrada, but So it's a very simple wines, just a massaging stainless steel, no wood, nothing. It's a vertical wine, pleasantly persistent, but really, really balanced. So we typical, aseanity, and minerality of the ethanol whites, the wheat, of course, indigenous varieties for me. It's really important to have, have varieties of our, our tour. And to exalt also the the the biodiversity and, and mount Aetna. So, the other wine is the rosé. The rosé is a hundred percent And it comes from the, Santo spirito, but, from the lower and bigger part of the one yard, when I decide to make Rosette, I choose with agronomists studying to make reserve from the lower part of San To Spirito, for the, the richness to the of the of the vines. And also, there was a, don't have passage in, wood. I don't use, Barrick. I don't use, don't know, but just, stand still. It's really, really particular. Yeah. It's, really, really particular. The color It's really light because we have a fast incarceration with the skins around, three hours, and separating it from the the grossly statically cold. And, the unification, yes, you know, instinct still, at least for ten days. But the the best things that, I can do for the Dietna wine system battle My wife remains for, the Rosette, for example, for a minimum of six months in the battle. You can imagine now we are selling the Rosette two thousand nineteen. That, last year was awarded with the first Italian Roselle by Octon Awards. But it's a really simple Roselle. But as a wonderful character, it's, not just like a Roselle for you know, a p hour appetizer. It's a it's a wine with a a great character with a big acidity like the Aetna rosette m s. And, it's good for all, dinner for gourmet dinner, for example. I love my reserve with, tartar with tartar or, well, the cheese, of goat cheese, for example. I love the reserve of Matetna. Are very remarkable. And, and also with a big, edge potential. Very, a very big edge potential. So, it's somebody would like to buy your rosette. And so what do you suggest for how many years, your wine can be, kept in the cellar and then drink after how many years. I don't know. It's difficult to keep you, for example, ten years, twenty years. I don't know, because I've started, around ten years ago. But some days, two thousand and fifteen white Aetna organic Aetna White wine said it was great. So in general, we have a great potential, great edge potential. And what about the white and the result? Did did you made it ver vertical, tasting? Yes, not recently, but now the release of the vehicle crew is two thousand sixteen and is a baby. So tell us how do you make it? Both may be kind of comparison between red, echo, and What is, what is the the style of of the production of those at Maritz? Yeah. The production of the two reds, is, it's very, very, very, very similar. Every, every, the County is ninety percent and ten Capucio. And also the vehicle, ninety percent and ten Capucio. The difference are the the contradas and, and, but the style in unification and it's, is the similar. Because, the the the two reds and the passage in big French to know oak, But the first thread for around eight to ten month depends on the vintages. The vehicle crew a little bit more, around ten or twelve month, in big French alone. But the difference is also the time that, remains, in the battle more for the vehicle crew. Because now we are the release of the classical Red is two thousand nineteen, the vehicle crew, two thousand sixteen. So you can imagine. But the verification, it's it's really simple, very similar. Okay. Because the great difference, is, the bottle and also the the one year. No other stuff because we don't do, so much in, in the wiring as you know. Of course. So how many bottles do you produce of, of Vico, for example? Okay. I'm a small producer. Distribution. Yeah. How many bottles? And overall, do you produce? Yeah. The the max I produce around fifty thousand or sixty thousand miles battle in total the v cook root has the very limited selection around three thousand or five thousand mites depends on the vintages. For example, the two thousand and thirteen that, here in CCD was, rainy and humid. I produced three thousand miles. The two thousand and fourteen that, in CCD was almost perfect, a little bit cold. They're different from the other parts of Italy. As you know. I have produced five thousand miles. Yes. The outside is another world. The the vintages are very different also from Italy. Nothing is the same. I heard I heard it to use, expression that's that Aetna is Island in Ireland. Right? Yes. Yes. Because, someone told me, cecilia wine. You probably cecilia wine. It's very good. Okay. Absolutely, but it's another world. Very different. Also not only with Seasily. But also in Yetna, we are different. Oh, the biodiversity in our area, it's incredible and is a big value for all the producers. In every side of Montana. Yes. This is great. And, I noticed that you you are producing, your your wines are certified organic. Could you motivate your choice? Yeah. Yes. Yes. My ones are all organic certified, but from two thousand and seventeen on the label, because the three year years before, we were in conversion to have the certification. But since early, we are very lucky on on Mount Aetna because, for example, fungal tasks are very, very limited. And, consequently, the the treatments in the one yard were reduced to the minimum. In general, think that, you can. Today, you cannot make wine without, helping to preserve and protect, responsibly the environment for us and also for, for the future generation. Today, make organic wine, I think, is a priority issue priority matter to the environment is the base? Yes. I think we have to be more cautious about our planets and about that what we are drinking and eating. So I totally agree with you. And I know that's, I heard that it's very difficult to obtain organic certification because the Italian baroque acids really tough. Right? So it's another challenge. Yeah. It's another challenge. So many, so many, time, three years in conversion, and also very big check every year for the certificate the certification. To upload certification. And so it's not so easy. Could you tell us could you tell us a bit, about all those controllers in in at on Aetna? Because maybe not everybody knows, but I remember when I visited Aetna, it's it was impressive that Aetna is so, complex, so rich. You have all those Contratus. How many? They are one hundred and thirty three. Yes. Exactly. Is it can we say that Contratus, they are kind of MDAs? Like, it would be Mincey on a geographical, Juniva, like in in kidmont. Do you think it's a future for right now? Would it be useful to to get a recommendation? To to all those different, parts of Aetna. Mhmm. Districts, contrathers, and all those richness of of of teruwar. What do you think about it? What is your opinion about this? Yeah. Well, this is a very difficult issue, I think, this time. But, yes, I I support the MGA. I think there is a future for for Aetna and also, great potential for Aetna wines. But, simply because the territory say so, we are not doing nothing. It's it's just the territory. It's not a a preset donation, but we have the contractor that we can call also the manual villains that identify the most dedicated area. Like Barbara, for example, not like, Barolo, because there we have La Mora, for example, other stuff. But, Barolo is like non passo Picaro. That is one of the seven fraction of, castillo, in Cecilia. But the contradas are, are really, really important today. And I think all the producers are, are working this way. It's, it's a great potential for Deepgram. Hello? Okay. I'm hearing you. Sorry. I I lost you. Okay. I'm here. So, do you have your Could you tell us about your specific, or about your controls where the your, vineyards are located? Okay. As I told you, we are on the Northern side of, of partner. The contrada are in, Castillo Nisichelia, the municipality of Castillo Nisichelia. In, Pashiro, We have the contrada Santospirito, the little town in Pasadena, is a more than seven hundred and fifty meters above sea level. And the other contradas is also inside Castillo, but in the fraction of the name of the control is Candidani that is, lower in altitude, but is all inside the municipality of Castillo. It's a little bit complicated, but it's not so it's impossible. But do you think it's, it would be useful to, for for Aetna wine growers to kind of underline and and Fata emphasize their specific, contrast and locations of the vineyards, or do you think it could be a bit it's maybe a tricky question. So my apologies, or maybe it could be a bit, confusing for for the wine consumers. I know it's it's difficult, but simply. Sorry. But it's simply because it's, the territory say so. And also, for example, inside my, the one yard in, Santospirito, I know that in the same one yard, there are different and dedicated area to make wine for example, I choose the part to make the reds, and the part to make, Rosay, because also inside a one yard, there are so many differences. Because of, so many different. So the contradas are really, really important. You can imagine, you know, with, our reds. My reds in Piongada. I mean, it's different from my reds in San Antonio. Are good are wonderful. Our Aetna, but really different. Because the soil difference, its position is different. So the the donation is really important on Aetna. Really, really important. And, the producers, we have to to communicate in the correct way, this richness. Yeah. I totally agree. It's kind of a puzzle at Aetna different locations, but it's so amazing and, and really, fantastic to try all those Aetna wines and to to feel it this terrier in the glass. Mhmm. Yeah. But, as a Euroze, it's it's really interesting. It's really special. What do you think about the resin wines? They are still kind of meat, but what about etna roses? Oh, hi. Did you notice growing interest and requests, from a wine importers in in Rosette wines, from Aetna? Yes. Slowly. Slowly. Because, the importers have rolled the first things, they ask white and ethnic red. They are they don't look, for the ethnic reserve when you start. But when they changed it, they they was, they they are very, very su surprised. But I think the Rosay is a milestone on Mount Aetna. We have beautiful Rosay with different paras statistics. With great potential, of aging, life, Rosaire, with greater CDT. I trust on reserve of of Mount Aetna. I think it's, one of the best area for Roset in Italy. That's, we are going to discover now slow, but, now everyone in Italy knows at Norzelle. Yeah. Because it's so characteristic. It's so different and very intriguing, comparing to different resist from different parts of, of, Italy. Personally, I like Roses, and I'm also happy that people start to drink more Roses. And in fact, in few days, there will be a very interesting event, drink pink in Sicily. Exactly about Rosette's, wise. And, do you participate also? Yes. With your with your Rosa. Yeah. My participation is fantastic. With my Rosette, two thousand nineteen. Crazy. Okay. But just to know the potential and communicating the potential, it's a good occasion for us. There's a on that night. Go ahead. Light, but with a great character. And, I think the Rosay one are not just, seasonal wine. I can say that, seasonal. Coracian. Yeah. Like, a spring wine or a summer wine, obviously. Yeah. No. That's all. Not at all. I'm really, really, really good and interesting. It's a it's another world. It's another world to know, and, and, yeah, those are very interesting. Very, very interesting. Because every producer, yeah, has a different style. And And this is once again an amazing thing about Aetna because you have all this richness, of the of the of different territories and Everything is expressed in the glass of wine. So at least for me, it's very exciting. Yes. And we, and you have to to know and discover more, more, more, and the the contrada, the different areas of the dock. We have so many things to do, and you had so many things to discover, on our tour. I can't wait. I hope that that Aetna will will grow every year and everybody will be able to. And we'll have a chance to to to try Aetna wise. There are so many so many lovely wines to to try. But, I didn't ask you and you have very, original, very intriguing label. Could you tell us a bit, a bit, about your label? Because it's a it's a kind of volcano, volcanic comb and, and, Yes. I presume that I presume that it's a it's a woman, ladies, could you could you describe their labor and the idea behind this? Yes. Of course. The the label is the same for all the my four whites, but different color. It's it's really simple. It's the volcano in black, and the the flame of the volcano are the lips of the taste of Mount Aetna. I choose the lips because Aetna for us, for Sicine and he's a woman, he's like a mother. Also, because I'm the producer. I work with my sister, And, there are so many local women that take care about the minds like kids. We have just, ladies that take care about the minds during the year, just local local people. These are tradition on Malteca. So for the white, for example, the leaves are in, in yellow for the roseanne pink, the reds, the first red, the salt red. And for the vehicle crew are, are blue. Because the vehicle is more intense. It's, another things more different, you know, more deeper. And so I choose the cruise. Yeah. Okay. But, family in a way, it's, really, really strong on my data. But, but, by the way, we are talking about women, but, Could you could you could you say something about, another person as far as I understood behind the labels, you have your your sister who is helping you. You are two women. So Powerwomen, harvest, made by women. This is great. Yes. Yes. But on it, there are so many, producers, women, women producers. There is a good moment for women in the in the wine industry and also in Sicily too. We have local women produce wine, but also some good producer from abroad that choose the Aetna territory to make wines. It's really, really interesting also this point of view and the style of, in the wine. Of the women. And in fact, the wine industry is still are dominated by men. Do you think it's too difficult to make wine being a woman? Or is it still lots of this cremination on an Italian wine world or it's if you want to produce wine, to make wine, you there is no gender or do you think about it? I'm confident that will be, a turnaround in in the near future as well. But, the most important things today, I think that gender doesn't make a difference to make a good wine. So, on the Aetna, at the moment, there are many women, but it that, you know, I would like that to when we talk about wine and we don't talk about gender. But good wine. Of course. Yeah. I totally agree with that. And now I have a last question because now everybody, start to to talk about the influence, on vineyards around the world, of the global warming. Does a global warming affect in some way at the vineyards? And what effect in European and the global wor warming could have on on the wine production on Aetna slopes? Mhmm. Okay. I can talk about, in my side, the the the very the the global warming effects are very strong and important in the wine production. But at the moment, on my side, that is, the colder area of Vietnam, is more evident, the violence of the natural events. For example, unexpected hail or dramatic, rainstorms that can have disastrous effects on the violence. It's, you know, but, until today, we have, warm or tour enter it. The vintages are called, like, the same. For example, two thousand and seventeen was really warm and torrid. Two thousand eighteen was, rainy. But, fortunately, for example, in the rain with rain, the volcanic soil is a very, very drained, and, and we can, manage this this problem. But the difference is in the violence of natural events. This is this is yes. Definitely. So so this is a another, positive side of, of making the wines on Edna. Okay. Yeah. So so thank you for, for for the chat and for all, all those information about amazing Aetna. I finished with my questions. I hope that I I didn't annoy you guys. Thank you, Sophia, to to to just to to have a chat and time to speak about your wines. Sorry for contacting English. No worries. My English is not also ideal, but I hope guys you understood us. Yeah. I do. Thank you. Thank you. Hi. Hi. That was a that was a wonderful chat. You, again. Yeah. I feel like you didn't get, you didn't get through all your questions because you had so much to ask. But I would love to open the floor for questions, but we are just out of time. So as I always say, if there are any questions, then please feel free to email me at info at Italian wine podcast dot com, and I will forward any and all questions. Okay? Yeah. I think, that will work. And then, you know, I can just do it that way. I I appreciate it very much. Both of you. And, Leica, is there anything you wanted to add before I sign off for the evening? Yeah. Hi. So for so we're gonna have another clubhouse. It's gonna be on Thursday. So Huprise is coming back for another interview. So to for this Thursday, he's going to the interview way, Benjamin de Guostino. So watch that out. So that's it. Thank you so much, everyone. Thanks. Thank you, Monica. Thank you. Thank you. Thank you, Doug. Have a good evening. Bye. Bye. Thank you. Thanks for listening to this episode of Italian wine podcast, brought to you by Vineetli Academy, home of the gold standard of Italian wine education. Do you want to be the next ambassador? Apply online at benitely international dot com. For courses in London, Austria, and Hong Kong, the twenty seventh to the twenty ninth of July. Remember to subscribe and like Italian wine podcast and catch us on SoundCloud, Spotify, and wherever you get your pods. You can also find our entire back catalog of episodes at Italian wine podcast dot com. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. 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