Ep. 1047 Julie Farricker Interviews Francesca Margiotta | Clubhouse Ambassador's Corner

Welcome to the Italian wine podcast. This episode has been brought to you by the wine to wine business forum twenty twenty two. This year, we'll mark the ninth edition of the forum to be held on November seventh and eighth of twenty twenty two in Verona Italy. This year will be an exclusively in person edition. The main theme of the event will be all around wine communication. And tickets are on sale now. The first early bird discount will be available until August twenty second. For more information, please visit us at wine to wine dot net. Welcome to this special Italian wine podcast broadcast. This episode is a recording off Clubhouse, the popular drop in audio chat. This club house 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. Hi, everybody. This is Joy Living. I'm standing in for Stevie Kim. This is Ambassador's corner. And today, we have Julie Faraker speaking with Franchesca Marciosa. And, yeah, here we are in very sunny and very warm verona Italy. And it's, it's crazy hot right now. Stevie is in London doing, the Via course there with many of the other people from the office. So they're they're busy working away. Just a quick bit of information about Club House. We, replay this on the Italian wine podcast. So we have, Julie Faraker tonight. Julie is a initially Italian wine ambassador. And owner of the Italian seller, a wine shop that exclusively sells Italian wines. She's traveled to all twenty regions of Italy and recently became a certified Italian olive oil, sommelier, which is super cool. And she is the official ambassador of Orvieto wines. And, when she's not educating customers about Italian wine and food, She is a high school English and history teacher and starting her nineteenth year next week, which is crazy. I love my industry teacher in school, by the way, my favorite teacher. So I'm biased here. Oh, I love it. Yeah. Yeah. No. It's it's amazing. You know, have a good teacher, and you will, you'll take that with you. Yeah. Okay. So, Julie, I tell me where you are right now. So I'm currently in Florida, and Florida is just as hot as Italy. However, in Florida, there's plentiful air conditioning. I live in Italy actually for about six weeks this summer, and I will say it was rather painful. That heat really got to me after a while. But, you know, I tried to make the best of it. I was in Orvieto. I was inumbria for about three weeks, and I was with, the Orvieto consortium with a few other ambassadors, and we were learning all about Ortevietta wines. And it was just such a great experience. It was so hot. And it was, at one point, unfortunately, I had to talk to a doctor because of heat exhaustion, And of course, the doctor's response to me was, but you live in Florida. Said yes, but there's a difference between Florida. Yeah. Yeah. But yeah. You know, it's also different. The heat is a bit friend, isn't it? I mean, I'm not sure about floor. Is it very humid there? Or Yes. Very humid. And, you know, it's so funny because here, I at school I mean, if we have an issue at school, with air conditioning, they'll close part of the school down. And they'll they'll move things to where the air conditioning is. That's how serious it is here. They take it so seriously. But, you know, I've understood how you don't find it as much in Italy. I respect that, but this year. It was a little bit of a struggle, but I made it through. So and I'm in air condition right now, so don't worry. I wish I could say the same. My my apartment is like a sauna. It is so hot. Like, I can't even tell you. Oh, boy. That's okay. I I've gotten used to it by now, but it's, yeah, it's pretty warm. I I I bought a fan the other day thinking that would that would fix things. And it's it's okay, but it's it's pretty hard to sleep when you are, you know, sweating. Ice cubes. Ice cubes, washcloths, Yeah. Anything in cooler water. Oh, my gosh. Oh, I'll I'll take them. Yeah. So, tell me, how did you, how did you discover Franchesca Majota? As your favorite producer. So I'm at Franchesca in this past October, and I was with fellow members of the Italian seller. So Ed Lindsey and I, we are the the owners of the Italian seller, and we As you mentioned, we only sell Italian wine. So every time that we do visit Italy, we try to meet with, you know, producers in various regions. So we had focused in October on the Abruzzo region. And Francesca met us when we had visited Margota winery, and she just had so much energy and so much passion for not only the wines that they're selling, but also the Abruzzo region, the Monteputiano grape. I mean, she just embodied everything about Abrutso. And it was just so great to hear that because, of course, you know, she is part of the fifth generation of the winery, but she wanted to make sure that, you know, any questions we had that she answered. So for us, as, you know, for the three of us, it was just such a great experience and then, you know, understanding the importance of the winery to her family. She also had done these amazing, of course, you know, wine and food. These, like, these wine and food pairings that she did as we were going through the, you know, the deco stuffsione, the tasting, they were things that I hadn't even thought of before. So it was just lovely to meet her and hear that energy and impassioned about a brutal in its wine. So that's why I chose, but I'm Jessica. Awesome. Awesome. And, so what, what, what do you, like, you know how Stev is all about the learning objectives for these shows? Do you what what do you want people to come away with after this in terms of of her wines and and her her. Mhmm. Okay. So, of course, you know, teachers, we always have our objectives. So, hopefully, at the end of this lesson, we don't wanna call it lesson, but, of course, this episode, Francesca, and I will be discussing more about the native grapes of Abruso because, of course, you know, it's important to know each region's native grapes. So we'll be discussing that. And then, of course, the role of Multipuliano as the powerhouse grape. Of not just her portfolio, but of the region. And another aspect is the pecorino grape, and it's gaining status as a in sparkling wines. And one of and I will let Franchesca discuss this, but one of the wines that we had chased it at her winery was an amazing sparkling pecorino. And, of course, the food pairing that went with it, the types of cheeses. It just was so great. So those are the main things. It's very abruzzo centric, but That's the goal. Okay. Cool. Well, I guess, what's left to do is, call in Franchesca. Are you there? Hi, everybody. Well, I I guess you guys are you guys are are both there. So I'm gonna I'm gonna mute myself, and then we'll come back at the end. And, Yeah. I don't know if there'll be time for questions. There there rarely is, but, we'll see. Let let's let's I'll let you guys get going, and then, we'll talk later. Perfect. Go ahead. Alright. Well, thank you, Joy. And of course, welcome to Franchesca, and welcome to all of our guests, buonasera de la Quintina Taliano Sono, Julia, for some of our Italian listeners. But I am Julie from the Italian seller. And tonight, we are discussing Marjota wines with Franchesca. Faran Chaska has been working with her father since two thousand sixteen at the winery. And a little tidbit is that at Vin Italy in two thousand nineteen. The Cantina Marjota received the prestigious Angelo Beti award for Meritorious Viticulture, Grand Modalia Kanronde for the Abruzzo region, and we'll talk more about that later. And Franchesca is part of the winery's fifth generation. So we are very happy and honored to speak with Franchesca this evening. So hello. Hello. Alright. Yes. So Francesca, I know that I'm, of course, I'm going to be asking you some questions. But, of, you know, of the best place to start is we know that you're in a but tell us about a little bit of the history of So we can say that all Cantino Marjota history has began with my fifth grandfather, Gabriela Marlotta, who started to cultivate in nineteen ten. Monte Pucsonava Brutsoom in, our cold valley, not today, but usually it is really cold here. And, at that time, you have to mention that the culture was not in line as we as used to update today, but Vine were cultivates like real trees, you know, told us my name about and just producing three, four kilogram of fluids each plant. So imagine how hard it was to obtain good wine at that time. So luckily for me, it is no more like that. And we produce about twelve actors of, native grapes here in Pelinea Valley. And, actually, in the winery, it is me, my dad, Carlo, and his father. So my grandpa, he'll be with the real vineyard's boss, and it is a real familiar business. So it is always hard. And, you know, some relatives without pass, especially in, the harvest time in living theemia time with, you know, one of the most happiest moment of the year, but even the harder. Yes. And then when did you specifically join the cantina? So, someone is used to say that wine is in my blood because, you know, I am always bound that in, in this family business But we can say I, you know, really started to be part of the winery, when I was graduated. So I was, graduated in, two thousand and seventeen in, University of Bologna City, and I'm really graduating in a beauty culture and analogies. So I'm legally, an analogist in Italy, who is the real technician. So the real wine technician maker And, yeah, we can say my real, you know, starting with the helping the one where it is in two thousand and sixty, and the boss told you, I always I really started when I was a child because you have to mention when there's a one re business in the family, harvest time, for example, it is our Christmas time about. So all the year, it's all involved within when we will harvest and out of the vintage will be. And so imagine to have this discussion in family every day of the year. So we can say I always I've all all always involved in this kind, not business, but, you know, story. Yes. Of course. And that's what I had noticed as soon as I had met you in October is that, you know, you were so proud to show us you know, the vineyards, and then, of course, just talk about the wines and how wine is evolving. And, of course, I honored that so much because if that's what wine is, it's passed down through generations and to see you exemplifying that was amazing. And so when we talk about the Abruzzo region, what are some things that you would like others? Because since Abruzzo sometimes, you know, it's when you think of it geographically, it's Central Italy, but sometimes they say culturally, Abruzzo might be considered Southern Italy, But what and it's not as well known as some of the other regions, unfortunately, because to my Uh-huh. I always think that every region deserves it spotlight. So what would you like to spotlight about the Abruzzo region in itself? So should be even for my for my, business and my personal philosophy. But what I love about from a Blue region, it's nature. So we are used to saying it's only that Abrusso. It is the real green part of Italy. But to be exactly, it is the real green part of Europe. We are used to call it the green earth of Italy or the green part of the green earth of Europe. Because, you know, Abruzzo is also surrounded by national parks, and especially the place where I am. And Abruzzo, it is one of the best place to stay in Italy, in, in my opinion, because in Abruzzo, you can see the real, authentic Italian lifestyle. So it's actually not so famous as tuscany or Piedmont or, certainly, like, you know, amalfi Coast or, Sicily. But, actually, abroad. So it is, a jam. We are used to say it is a jam. It is a place where if you came, you can really see Italian lifestyles, you know, soft life, so life, it is really, really going soft, and people are not having the city, the city life, so they are not used to have quickly. Yes. For sure. We don't have so much services because we have not biggest city our biggest city is actually Pescara, so in the CSI. Not so far from where I am, even if I am in mountain, and that's the best way to stay in a broods. So because in thirty minutes, you can stay in mountains or you can stay in the CSI. And so that's something I really love about Sabrina. For sure, people, actually, we're used to say, yes, you know, biggest poet was used to say about Sabrina. That means that the brusso people are kind, but even strong people. And so, where they are really, you know, kind with tourists and people who wants to visit Abruzzo. And even with, you know, again, but in the same time, they're really strong. They are really strong. A really strong character. So you have two medium people are always who needs to stay in the, in the field because our groups of population are used to stay, to have a field economy. So, even my family, for example, in my place, so people from abroad are used to live with fields. So they can they can seem shrewd, but It is not like that. Pampers are always be kind, especially from people who wants to visit and know more about Sabrutso. For sure, now, Brutso, we have our special language. So we use a lot of dialect. And for sure, I know it. And I just want to, you know, talk with this dialect with my family and my friends even if I'm I'm a young person. So I'm dirty. And but we are just staying with friends to preserve our dialects because we love that And I hope, you know, in future generation, it will be talk it a lot because, I, I think dialect it is something really characterizes people. And I'll pass to preserve our real tradition in our dialect. So, you have to imagine we are words who came from French, German, English, because of, you know, integration, in Annbrusso it is a place where people decide to, especially after the second world war. Whom, you know, situation was not the best. We got a lot of immigrants, and they came all over in the world. For example, my grandpa was in Canada for five years. And so all this immigration, involved in our typical language, and we have words who can come from Spanish, from friends, from English, and that's so interesting to know how it evolves. And that's something really interesting given when this kind these immigrants people, so Italian, especially in Italian American people came here for, you know, summertime. They told the real auto octagonal language. So the real dialect, and it is not the same we are used to talk now. And that's so interesting because they preserve the real one. They didn't have, you know, integration. Sometimes I really don't know what kind of, you know, language they're talking, but it is just, you know, the pure dialect. I find that so interesting because I appreciate the local languages of each region. My husband, for example, he's from Napoli. And so Mhmm. You know, of course, he speaks Italian But really most when anytime I'm in that area, I go to accept if I'm in the church or if I'm in the, you know, the courthouse, that's functioning in Italian, but everything else outside is done in that neapolitan dialect. And it's, you know, besides the fact that my mother-in-law refused to speak to me in classical Italian. However, you know, that's but I had to pick up some of that because it's so interesting how it's part of the neapolitan culture and it needs to be celebrated and it needs to be preserved. And just like in all of the regions, you know, and and Piamonte is still, I think it's five percent of the population still speaks the Piamonte is a dialect. And it's important because that if, you know, when we trace back Italy, Italy still is a very young country. And these twenty, you know, sometimes twenty one because Altawata Jake can be on its own. Mhmm. Regents have these languages that are part of their history. So the next time I visit Abu, so you're going to have to teach me more about the Aboutse as I dialect and I'll teaching me a politician. I wear the warriors. I love to know more about, you know, dialect. So then besides teaching us about more of the dialect, So then tell us about the terwar of your specific area. So you're located in the Pelinea Valley. Correct? Yeah. So I'm So tell us about that terwar. Yeah. So I'm located in the most internal part of Abruzzo. It has a when we call it, it is in a really strategic position as was telling before because in as for an hour, I can be, you know, in the, in the, in the, in the CSide and in the meantime, I can be in the high test mountain. And Pelinea Vale, it has has told aria, called Vale, and that's a real big Why? And that's because we are surrounded by mountains everywhere. So we have Maiala and Marona mountains. We have surrounding the other side. And so we are really as a cycle surrounded by mountains. Mountain are, you know, the best for us because protect us from storms, but you have to imagine that as a concave value, we were we are having a real cold, weather because if in the mountains, snow, we are used to have the first year. So We are really, bounded by the mountains, weather. And it affects for sure even the vines and the wine for sure. So the first thing it, you know, It is bounded by the vines. It is all given by the frost, for example. If there's snow in the mountains, we can have frost and we can have frost and snow even in May because this is we have a really long winter here. And a really short summer, but really, really warm. For example, like this, we are in a really good soil part of the brusso. So we are used to have a really medium, soil. So they're actually part of lime, clay, and, you know, umat, and sand. So that's perfect for divine growing. In fact, perennial Valley is one of the most you know, no place to, to have Viticulture in Abruso. We got a really good, windy, windy places. So good because if they're swing, there's no fungus. But, you know, every vintages different each other. And, binds are especially, you know, interested by, big phenomena in moderation time. In fact, in Belina Valle, we have a big difference between night and and date temperature. So this big difference between night and day temperature, especially in August, so when the the grapes are growing, it is interesting for the Copigmentation. Copigmentation, it is really the the fact because our wines are really strong in color and in flavor. Are you enjoying this podcast? There's so much more high quality wine content available for mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged. The jumbo shrimp guy to Italian wine, sangiovese Lambrusco and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. Copic augmentation, it is a chemical phenomenon where the where it is not different, the quantity, but just the strong of flavoring and, and color molecular. They are not more than in other parts of Abruso, but they are co pig managers. So they are bonded together, so their strength is different. And they are, for example, in our Chiraswajlov, with a really deep rosette wine, we can say we can see it really fast because if you, just, you know, taking in a comparison Rosa or Roset by the suicide, terroir. They are really different in color. We are really got a dark pink Roset wine. And much more you go in the CSI, much more much more lighter. So it affects the vine really so much. That was a great lesson about location. And then, of course, the day and night time temperatures, and infecting the color of your wine. So then, you know, continuing with that, tell us more about the specific grapes that you grow and it's the ones that are native specifically to Okay. So in our familiar winery, we are used to have just the octagonal grapes. As for white varieties, we have Pequarino. Treviano and just a small vanyard of Moscado, which we could use as wheat sparkling wine. And as for red grapes, a hundred percent montepulciano vibruzzo grapes, which will produce the montepulciano of a brusso red wine in several different aging, silk, or oak, and it's reserved version of a brusso. Ariel, you know, the most use it, the question I've received about my white grapes, it is all about pecorino. Yes. What's the weird name for a grape, but this is a real this is a real, out of tonal grapes. It is called pecorino, because because it's all involved in our tradition of Tractori. Traatori is literally the street, that shepherds was used to do with ships from the mountains to the suicide, when it is September. Because when it is September, the water should, you know, get embossed and ships will not survive to the winter and the up to the mountains. So they used to taking ships next, close to the seaside where it's warmer. And when they pass here, I'm in the middle, I've told, before from the mountains and to the CSide. So when they pass here, it is literally September, and ships are used to to to, to to passing the vineyard. And, you know, the perennial grapes are ready to be harvested. So they are really released with, and ships love to heat it. So local people was used to say, the sheep, the sheep's grapes, the sheep's wine, grape, the Corino, wine, the Corino. But believe with me, you will not feel cheese in your glass. No. And, of course, that I remember distinctly, tasting your Velus sparkling wine. And maybe that had been one of the first times I had tried a sparkling pecorino because in my market here, We it's hard to find them, but I was just so amazed by it because I wasn't used to that. So tell us more because I think specifically that one had won an award the year before. So what can you tell us about how you started to use Pecorino for the sparkling wine. So it was, my project to in, a university. I was in university, and, you know, I was, used to study how to make sparkling wine. And I was studying the automate sparkling wine using the best phenomenal sauce sparkling wine. So I was used to studying how to make champagne, how to make prosecco. And especially, I really appreciate the story about how to make champagne. Champagne was invented for error. And actually, it is, you know, the most sold and the most, expensive wine in word. And I was thinking if people realize champagne forever, What I can do with my pecorino, with a really aromatic grapes. And so I've started to to to experiment out to to have this idea on how my pecorino should be sparkled. So I've talked with my teacher in university, and then to my dad, And then, you know, started practicing. I got about one year to to try the right retype to to make it. And at the end, after one year, I, I know it how to do it. So we got a sparkling pick, you know, with Italian method. So Italian method, there's different method to make, barking wine, and always have to produce from the juice to wine. And after we have a second fermentation, if it is in the bottle, it is classic method, so French method. If it is made in a specific tang is called auto bleed. It is made in Char Mart method or actually prosecco method. And I've choose the Italian one. So on, the Char Mart method, It is a really quickly sure mathematically that it is, you know, really experimental because my aim was not to lose the first aroma of the grape, so I want a really aromatic one. And you know, it worked. I got a sparkling wine with really aromatic, and it is a fruit. So I really love sugar wine. And for sure it is perfect for any kind of, appetitive or, pairing. I love this kind of wine. And, but at at the beginning, for sure, I was not sure of what I was making. And I was one of the first making something like that. So sparkling an autocturnal grapes. It's it is actually, it is something not really common, but in two thousand and fifteen, when, without this proof, it was, you know, It was something really weird. Yeah. I remember my ex consultant, or was used to say, you're crazy, Franchesca what you're doing. But, you know, I was really involved by this idea. And I started to, to make it, and we had our first prediction. In, in March, it was, Easter time, and people really appreciate. And one month after it when Italy was in, and I've decided to, you know, inscribe my wine to, sparkling star who is an award for best buckling in Italy. And that year, I won it. Oh my god. It was incredible to me to win to win this award because You know, I was graduating since just a month. And, it was something really weird in windsparking the market. But probably it was something would really the the jury was really impressed about because pecorino is a female doctorate grape sparkling in this kind of way, so not traditional. It was something really not weird, but new. And the taste, okay, was really good. And so I think being new, I mean, god was the, the best pairing for a new wine, and actually values this into our one of our champions in the winery and with a a sort of sun for me. Yes. I remember tasting it in my eyes. I don't know if you remember, but my eyes, I think Yeah. Grew wide because I wasn't expecting such a refreshing. And I was, you know, of course, in my mind going through what I could have it with this, and I could have it with this, and this would pair well. And I don't need to use Prosecco. And, of course, you know, I love Franca Cortita. But to me, I was it's like you said, it's something new, but what an amazing wine. So, Aguri and complimenti. Thank you. For this wine. And so when we think about real winery as a whole, of course, you know, working with the Talk tennis grapes, so would you say that multiple channel? Because, of course, when we think of Italy, there's so much I guess, emphasis on San Jose and Nebulaolo. We're talking about red grapes. So how important would you say is to a brusso and to your winery? So for our brewed syrup, it is for sure the most important wine and grapes we produce for sure. If someone knows something in the word about Tabruz. So it is always bounded by Montepuciano, especially in the red version. Montepuciano, it has, you know, an amazing grapes. It is something I'm used to say for sure because I'm a Blueussian and I'm an analogist, but even because I'm a technique of wine making, I've not started in a blue zone, and I'm not only working in a blue zone. So I was in Piedmont, and I've studied in, in Tuscany, so a lot of County and San Jose. And for short, I've studied even in, borrowing a city. So I'm I've studied a lot about San Jose. But when we talk about grapes, we talk about an incredible grapes. Always god in, not to be so close. So it means las fungus is really productive. We can have really good or colleague content, especially where we are, because we have a really late harvest. You know, when you came last year, we were in the middle of October, and we were you know, in the middle of the harvest time in the building. So when we talk about Monte with John grapes, we're talking about Abu. So we have about you know, Montepulciano, even in other parts of Italy, not so much as in a brutes, so for sure. But Monteepulciano, it is the real, a brutes of grapes. Wherever you go in a brutes, so where are vineyards, it is always Montepuliano. Monteepuliano, it's a really good grapes to produce red wine, but especially in virginia Valley where we where we hard to produce really good rosette wines who can be as in our case, even with superior mentioned because we can have really good alcoholic content. As for example, our creatara, we can have who can be even fourteen. Monte Pustano grapes are, you know, perfect to be even boked as wine. In Abruzzo, we have a lot of okay to in my case, I use Livonia Hawk, as you know, but wherever you go, we use, one race use a lot of different bulking projects. I have things to, in time, have tasted Montebuchano, Ocad, or aged in whatever material and in whatever kind of all American, Slovakia, French, whatever. And it is always different. So we have a really good, same touch of black cherry, but By the evening, you can really change this kind of wine. So, multiple channel, it is a real richness of of a virtual visual for sure, but even for a BRutcheon inologist and inology. It is a good material to work with and to experiment. And, you know, it is something I wanna know. Just give me the time to try if it if it can be sparkled. I will let you know. Oh, I'm I trust you. If it can be done, I know that you will do it. So I will try and let you know. Bye, Franchesca bye. And so I know too, looking at your portfolio, you even have interesting names to the wines on your labels. So besides the bellus for your pecorino sparkling wine, I remember from your there was one called and I know you had some other names. So what is the significance of these names of your wines. So all the name of our labels are involved by our history or tradition or culture. Kretara, who is one of my most sought wine in Italy and in the world. It is all bonded to my family tradition. In fact, Kretara, it is the heel where my, my fifth grandfather, Gabrielle, I started to cultivate multiple channel raves, and Quetara Hill, it's actually all Marjorie property. So it is even, we are used even to go there, you know, with wild lovers who wants to visit it. And so it is all, bounded to my family is that values. It is all bounded to the Tractori, a tradition I was talking about or Pregorino because values, it is whole of the of the ships. In fact, in the label we are used to reproducing gold, the whole of the ships, to to know people that The colonial name, it is bounded to tractory tradition. Another name of our wine, our best wine, it is Pantema, and Pantema is an historical name, involved to the city of Corsfino. Actually, a really small town with about a few kilometers from the winery, and it is a really lovely town. Today, but, you know, to, in, before Christ and Roman, in Roman, you know, time, Christina was the first italic capital, and this is the place where the name Italian is born. It is actually a town of three hundred peoples. But at that time, it was the first Italian. Capital. So in California, all the Italian population get together to fight with Rome. And luckily, they lose for the history should be not in the same way. And so, roma, CD, tell us, okay. Actually, we need to change your name from California to Paniqua, because you need to repent yourself. In fact, pandema means repent. And with the faasism, Musolini, decide to change a game named Corvino, from Pantima to Corvino because he wants to reproduce the, you know, ancient, Roman style, fashionism. But you have to mention that painting, my name, it is all involved in our tradition. And, my grandpa is used to call the, the city of, again, pantima, because, you know, phacism and, you know, this kind of, it it was not so much time ago. So They were local people. It's used to call again Penema, the Cuufinio Centium, again, a town, actually. And the other one, we produce it is Ferax Line. It is my, entry level wide. And Ferax, it's instead, bounded to not a tradition, but to culture, in particular, to a video poet with a a really famous Latin poet from soon. And it was used to say that it was Ferax. That means it was Ferax or first tile, that's the real, significant, two chair release. That's the, the goodness of, of grain. So to grain production, and it means much more fertile movies, so to great production. And we know it, you know, in the first hundred before cries. So Italian population, no polina valley is really good to obtain grapes. Much more a long time ago since, you know, first, first century before twice, and that's something amazing when I discover it. So I decided to dedicate an entire line to these, you know, unique, words of our most important poets of you. Because I think history teaches a lot. And if it was like that queue, two thousand years ago, and it is like that now that has something needs to be celebrate. And the wine, it's always good to be to celebrate. Of course, you know a way to a history teacher's heart is by giving us a history lesson enjoy studied history as well. So we have quite a theme today. And of, you know, it makes me want to take out my Latin textbooks. I had studied Latin when I was in school. So these were what a great insight into not only your winery, but the the line of the wines. And I knew that there was a significance, and that's why I specifically wanted to ask. So thank you so much. And there will be a pop quiz for our listeners at the end. Did you brush up on their Latin terms? But wow. So when we go from the history part of it and we go to the wines, you know, that you had just talked about, what are some of your essential food pairings? Because, of course, we can't talk about a brusso wines without some a brusso cuisine. Oh, for sure. I'm always thinking about, you know, wine and food needs always to be tailored together. And we are used to say that wine is conviviality. So when it's when wine, it isn't a table, that always needs to be food and friends staying there. My wines are wines who are really, really, you know, autocturnal, and for sure the good pairing with autocturnal, food for sure. So we have to imagine that one of our passport to wine. It is terrace Wallum. So this really deep rose wine, we are used to pair it with everything. We are used to pair it with red fish, with meat, we are used to pair it with pasta, and I have to be honest, we are used to pay it even with pizza. Because sure as well, it is a real passport to wine. They it is a rosette, so they hear from multiple channel grapes. So really good, the romantic, really good acidity. Perfect to be pairing with everything. But some of my sons of food for my wines are for sure lamb. We are used to pay your lamb. With red or white. It depends on how you cook it. So, famous service designee, for example, so lamb, roasting. We are used to have that with, for sure red wine, but if you have fried lamb or you are for sure to be paired with a sparkling pecorino. Some of my sons of food were used to pairing, with my wines. Are especially, you know, really fatty food. So I'm used to pair all it's fried, all it's cheeses, even pecorino. Cheese, for example, with good acidity wine. So, pecorino, pecorino sparkling, Chiarasola, or our, you know, typical meat food local, like sausages or, you know, and made the local prosciutto or lamb again with red wines. Or multiple channel, especially if it's booked. So, Okta multiple channel is perfect to be paired with the red meats. And, you know, local red meats are the best. Julie, you came in my time. He might want tasting time. And as you know, I'm always used to, to to pair food with my wines. And, for example, our, target of Dego Stacione. So the, the plate with we are using to give people who came in our Dego Stacione. It is always made by a local, selector that only use local producer food. It's in my one really local word. It's just always used every day because we want really to promote our territory. So, for example, with my wines, where I used to give Jesus from Loca Shepherd or, you know, So such as salami or prosciutto, by local bachelor of producers, garlic of sumona in sumona. So the closest city to my boundary, We are used to having a talk to another garlic, and we are used when it's time in the year to preparing even, the stems of, garlic with our cher as well, because, we want always to promote our area, even in the food pairing. Yes. And I remember your Talierry distinctively because I even saved a photo of it in my favorites album on my phone. Because when I think of the best, you know, when I this was the ideal pairing, that's what I think of is what you had off for to us, and we were just so, you know, amazed by it. And of course, when you had started with that sparkling pecconi, you know, it's just it was an it was an outer world experience. So we still talk about that, by the way. And so these are all great things that, you know, of course, we hope that more, people visit your winery. And you would have even won an award in two thousand nineteen at Beneathalia. So before we finish today, can you tell us about that, award that you won? So it was a real surprise. I have to be honest when my dad you know, come in the one way and said, okay. Do you know the under a bit of a word? And they say, yeah, it is a really it is probably the most important national award for which culture. And he say, okay. You want it. I was telling him, you're mad, Ted. It's all okay. What's happening? And instead I was, you know, by my region, I was candidate in the national work, and with my full surprise, to know it at the I just knew at the end, and I just knew at when I was I was really, wanted. So, it was a real surprise. It is one of the biggest So, you know, I were the one, and I was sure of it. Just the moment I have arrived in the Italy, and, you know, there was the president who the president of my region and the president of the Italy, get me the award. And I probably probably this was the moment when I really realized I was wenna. It was incredible because with me, believe me, there was the the story of Viticulture in Italy. There was this test command who was ninety, and it was one of the best producer I've ever worked with Matt in my life. And it was simply, you know, telling me, oh, you're the Brewer, winner. I'm the task. Can you? And it was, amazing to meet him and to got the same award. So probably the distinction they gave to me. It was, you know, for the job, my family was doing in this land. Since nineteen ten. And my dad, my grandpa, you know, his father and father and father. And and it was probably even to say good luck for your career. You start good, and we want to say you get luck and you you got really good, and we want to give you a good luck for the willing. Believe me staying there and realized the NationalTP was there and and you were one of the twenty in the in in the nation who won it. It I think nothing can, you know, campaign, what I'm what what we did that days. Oh, it was incredible. And and to win it was, you know, really art in your soul because you're accepting some fan to tell your family. Thank you. It was something really really special to me. To thinking about, you know, what was before me and what will be with me and after, an amazing moment for, lifetime and for the family for sure. For the in for the business for the winery. So good. And so so exciting. Yes. And I know that on your website, there's a picture of you with the metal, and it's just so cute because I can see the, you know, the happiness in your eyes and how important this was for you and your family and of, you know, especially your grandparents. So We applaud you again. I willy and compliment y. Thank you. Thank you. That was so important. And we have we hope that others will come and visit your winery in a brusso. And I, of course, look forward to seeing you again. You know, it's funny you mentioned about people usually staying in, like, Pescata. And that's where I normally stay every single time is Pescata. And you can get Mhmm. Around a brusso quickly. So I look forward to meeting you again. And, Joy, do we I would ask if we have any questions for our lovely and, meritorious fun and chess Scott. Hi. Let me see here. Like, do we have any questions at this point? I always say that if, if anybody does have questions and they're too shy to ask, they can always email me at info at italia Wine podcast dot com and I can forward it. Like, are you, are you there? Hi. I'm here. Well, there are no questions in the chat, but, if there are any questions from the audience, who would like to, ask, you can just raise your hand, and then we'll put you up on this stage. We also only, two minutes left. Oh, okay. So that's that's the other thing as well. Julie, thank you so much, Franchesca. Thank you. That was a really great conversation, and it was actually it was it was really good. I hope you guys come back. And I I'm gonna I'm actually gonna close the room because I don't see anybody raising your hand. And, yeah, like I said, if if anybody does have questions, they're welcome to email me, and I will I will put you in contact so that you can you can get an answer to your question. Like, what is the what is the clubhouse on Friday? Okay. So we have Rebecca Severs. She's also, part of our video community. She will be interviewing Giovanni Nordeira from Pascal winery. So that's gonna be on Friday at six PM Italian time zone. Cool. And then after that, we'll be back. And you're all gonna stick. Yeah. Yeah. Alright. My god. Wow. I've gotta gotta frog in my throat. Julie, thank you so much, and Franchesca. I wish you all the best. Keep cool in summer heat. Enjoy everybody the summertime if you're going away on vacation, and I wish you all the best. We'll talk to you soon. Thank you so much. Once again, here we go. We hope you enjoy today's episode brought to you by the wine to wine business forum twenty twenty two. This year, we'll mark the ninth edition of the forum to be held on November seventh and eighth twenty twenty two in verona Italy. Remember, the first early bird discount on tickets will be available until August twenty second. For more information, please visit us at y to y dot net. 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. We would be grateful for your donations, suggestions, requests, and ideas. For more information on how to get in touch, go to Italian wine podcast dot com.