Ep. 1104 Robert Maggi Interviews Marika Maggi | 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. Tickets are on sale now. So 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 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. Hello, everybody. My name is Stevie Kim, and welcome to Italian wine club on Clubhouse. Ciao, everybody. Ciao, like, how are you? Where are you? Still home at home. So, yeah. Same to me. Are you getting ready to, ready to get married? Yeah. Quite stressful, but getting there. What do you mean? You're already officially married. So it's just it's just another party. Right? Yeah. Yeah. But it's a lot of guests. So we just thought it's a hundred fifty guests. Oh my goodness. Are you out of your mind? Anyway Those are too many people. Listen. Like, tell us a little bit about the ambassadors corner for those who are unaware. Alright. So, are we been doing the ambassadors corner for, for a year now? More than a year now. So this is the clubhouse Ambassador Cornerer. Stevy really likes to do matchmaking with a producer and, Italian wine ambassadors. So it's actually Yeah. I don't know if I would call it matchmaking. That sounds kinda sexy, but okay. Yeah. So it's kind of like, it's allowing, giving the spotlight for our ambassadors to also moderate and interview our producers. Whoever they want to interview, their favorite, Italian wine producers. So, yeah, that's it. So we've been doing it for more than a year for now. For now. Oh my god. That's crazy. Right? It seems like just yesterday. So, you know, this is a very popular segment on the Italian wine podcast because, yes, we do record it on Clubhouse platform. They have excellent, excellent audio. I must say. And then we replay it on Italian wine podcast, wherever you get your pods and We are really, really grateful for all of you who are listening in and supporting us because we've reached more than three million listens, recently. And I think we might get pretty soon to four million if all things goes well. So Leica is our clubhouse manager. However, I see also Joy. Joy's sitting right next to me in in a booth. Hey, Joy. Hello, Joy. Hi. How are you? Hi. Tell us a little bit about the genesis of Italian wine podcast. The Genesis? Wow. Okay. Not long. Just the skinny version. K. Well, Italian podcast began in two thousand seventeen. And I believe, I think we started at, about fourteen thousand lessons in the first year. And then Twenty two thousand eight hundred and ninety eight. Yeah. Okay. You know the numbers better than me. But, a couple of years ago or not even, it was at four hundred thousand in the pandemic hit, and it just exploded because, I guess, people started to really listen podcast more. And now we seem to be just growing at leaps and bounds. And now we have, rather than having one show, which is how we started. And then we had two. And then, you know, we we're now at seven to eight nine, sometimes ten shows a week, and we just piggyback them in the afternoon. There's different types of shows. There's business. There's food and wine. There's a show called voices. Personal stories, and there's there's just there's science, there's so much. And there's obviously your show as well, which is on Saturdays, which is, on the road edition, which we also have our sister channel, mom and jumbo shrimp, and those, videos get played there. And, it's it's a really good, symbiotic relationship with that show. So there we have it. Genesis. Okay. Great. Thank you for that, Joy. Joey's, of course, our producer for Italian wine podcast. She has the honor and privilege to man and coordinate all of her podcasters including myself, which is no small feat, by the way. So thank you so much for your your great work. And thank you everyone in the audience, who have been supporting us. And, you know, pass the good word, you know, spread the gospel about Italian wine, and Italian wine people. There you go. So that's it. Let's bring on our moderator, mod Robert Majji, child Robert. Hi. Charles, David. Hey. How are you? Good. How are you? So the queen died. Are you upset? I know. Sad, sad times. I am a little bit, I guess, but, no, it's, it's a strange being here, actually. That's all we hear about. Yeah. So Robert Majji is his name. So he's half Walsh and Maji is the Italian pot. By the way, is Marika your relative or wife? No. No. No. No. No. Well, not not that I know of. There's no relation there, but It's just by chance. It is. It is. And, I guess, there's a a good, great connection there. So maybe, you know, down the line, there's some sort of connection. Yeah. That's fantastic. So, Robert, it's reoriginally from fully But as you can tell by his accent, he's now settled in Codive, for the past four years. And he went to this funky university. I can't even pronounce it. It's Avery Seadwuth. How do you say that? Everest twist. Yeah. I mean, what's up with that, buddy? Avaya is easier. Yeah. Uni, and it with management with the specialization in Spanish. Is that possible? It is. Yeah. Yeah. They they allow you to kind of mix and match. And so I wanted to learn another language, and so I went down for Spanish. Yeah. So you got the wine bug, I guess, few years back, and You've done ice, then w set, like many of us. And then finally, most importantly, you became the Italian wine Ambassador with their last edition in London. Just just a few few months a couple of months ago. Yeah. It did, you know, very exciting. And, actually, I'm I'm thinking more nervous now than than when I was in the morning of the exam. Yeah. So no. No. Don't be nervous. This is really, really informal and easy. Yeah. So congratulations again. We had a small session at the Institute of Masters of Wine, and it was it was it was really a lot of fun. So you also run your own company now, which is called wines and vines. What is that all about? So we do actually focus a lot on on, late horizons from Italy. So there's kind of lesser known varieties. We try to kind of inspire that sense of curiosity and consumers to to try different wines than maybe they wouldn't normally have. And we try and work with smaller producers, give them a voice as well in in probably the most difficult markets, wine markets in in the world, really. So, yeah, we're slowly making our way, you know, through through the markets. And, I share this with two other partners, who share my same passion for wine and share them. We're based in cardiff, at the moment. But, yeah, we all like And you also started like this, like, wine festival. Right? Yes. Yeah. So we did finally. It was originally planned for twenty twenty, but, last June, we managed to organize the first edition of the cardiff wine festival. I thought there was a need for kind of a wine event. And over thirty producers came over from Italy. And I thought it was nice to to have that kind of connection between the consumers and the producers. When did it take place? It was the twenty fifth of June. Okay. So we're already working on next year. Yeah. Just just got me. Oh, okay. So are will you be will there be a repeating performance? Absolutely. Yeah. We're already working on next year's edition. Hopefully, it'll be a little bit bigger as well. And, you know, how do people get in touch with you if the there are some wine producers who are listening in and they would like to participate? Absolutely. Show our websites, wine festival or something like Uh-huh. Is the private wine festival websites or also, on wines and wines dot co dot u k? There's all the information there to contact us. And my email is there. Excellent. Excellent. So now let's get on to the show, Robert, Tell us why you've chosen Marica Margie to be on the call today with you. So I chose Marica. She's an incredible producer, and only wines are amazing, but Marica is a person as well. It's very special. And has played an important role and probably still does in my wine career. So I guess more people need to know about Monica and a great wines. And like you said, you know, we actually share the last name. Yeah. So I guess I I kind of see her as a big sister in many, many ways. Okay. So what are, you know, you know, I'm a little bit, obsessed about learning objectives. So what are we, supposed to learn today after the call? So hopefully we'll, learn a bit more about the native grape variety in Nero D'Truva D'Truva D'Truva D'Truva D'Truva D'Truva D'Truva D'Truva D'Truya. And, about a lesser known area from Bulia, which is Downier. So we're in the northern part of Bulia for this one. Oh, okay. I've never been. Okay. Well, very excited to listen in, with the rest of us. So, okay, on to you now. And I will try to come back, towards the end of the call to see if there are any questions if we have any extra time left. Okay? Brilliant. Thank you. Okay. Okay. So her passion for wine started from a young age, and so open a bottle of wine is something special for her, full of meanings. From the early days, there's a student in Perrugia where she completed a master's in and where her passion for wine began to be the owner of manager of an award winning winery in Pullia. She looks after every aspect from the production to the sales and all the marketing applying a very personal approach to it. Creating from the early days, the brand, I love Melograno to promote their Rosay wine, the first Rosay win made from Mirogitroia and the Tami region. She promotes her wines, uniting the production area, the culture, and the beauty of a region focusing on native varieties, dedicating a body and soul to the girl she intends to achieve with great enthusiasm and with a professional philosophy of life, reflecting all the knowledge in the business. She's active on all social media platforms and a moderator is following dreams. It is my great pleasure to introduce you to Marica Marci, owner of Cantina Marquesa. Yeah, Charles. I have everybody, I am Marica Marji from Cantina Marquesa. Thank you, Phoebe. I'm very excited because you are for me and Nikon, and thank you very much for this special experience. Thank you, Robert, for, this opportunity. No problem. Cantina Martinez was born about, twenty years ago, but he's a great love story between me and, my husband, Sergio. Sergio is a family tradition, and he's a detergent generation. He's growing up in the vineyard. And, my patient for the wine is, a great matching. Maybe in the future, our son, Matie, If you want to follow our dream, it will be the fourth generation, but I don't know because, it's very, very young. And, we live in downtown, very special place for me. And we have fifteen actors in the farm. And, we have only native indigenous groups. Like, Neero Detroit, Montepal channel, Bombino Bianco, Palandina, Alianico. Perfect. So how's vintage going these days. Is it a is it a bit nice vintage? Is it the busy vintage? No. We have in the middle of, Arveston, this vintage is fantastic. We have one week now. And, tomorrow, we work with the multiple channel. And tomorrow, we pick up the narrow, Detroit, for to me, my favorite wife, red wine, the is a narrow Detroit one hundred percent. Fantastic. By the way, everybody, if if you happen to be in cool here, please do go by to Marica. She, the door is always open even during harvest, and she will have a bottle of wine open for you. So, Mariga, you mentioned you, live in, down here in this is probably a lesser known area from, from Boulia. Yeah. But nevertheless, it's a very interesting area. What what's so special about this area? Detonia is not very famous, like, a salento, but is, a place with the rich in history. And, a lot of wine has always being produced in this area. But, Robert, twenty years ago, there are few producers, everyone preferred to sell the wine, but now the situation is changed because the new generation prefer to, media wine and, to start with new winery, I'm very proud to see, around my winery. The other's producer to make wine with a native grape because it's important for the for the history for the the story the the history of the area, you know? Of course. Don't know. It's great. And it's, it's yes, especially because, my city where I lead me and Sergio with my family is very, very beautiful, is, older. The name is Lucera. He's older than Rome, The past migrant father tell me, maybe the Lucera is the mother of a room. We have beautiful monuments like, big amphitheater, and, very beautiful castle. And I I have the vineyards in front of the castle of the federico secundo. Oh, wow. Amazing. Yes. And of course, will your vineyards surround are are all surrounding around your your the winery and and your house, really. So grapes never traveled too far from from the vineyards to the to the to the seller. We have a five in a fifteen acre is around the three hundred meters, around the the the cellar. It's very important for to protect and conserve the aromas of the Greeks. And the verification is very fast because the tractor, come very fast in the winery. That's great. So, of course, you've mentioned now just before that tomorrow, you'll be starting, picking narrow, Detroit, so alongside primitivo and Megra Maro, Julia really is, the the third variety from Julia is, in Hoover, Detroit, which is becoming very popular, and showing great potential to really become a great variety. Can you tell us maybe a little bit more about the variety? Yes. I think the primitive and negramaro are very famous just because they were born in areas, and that star earlier than Nero Detroit. But Nero Detroya, is a wonderful grape. I think when I drink, very good Nero Detroya, I think it's, like, for similar, like a pinot noir, because your color is not very, too much red, but it's very elegant. And, your potential is, more interesting. And especially when you made, I am proud of this. You made, near Detroit with the, Sumarilla. Sumarilla is the dialect name of the, special, special near Detroit. Yeah. Yeah. Like a clone. Right? A specific clone of narrow detro. Yes. It's a specific, yes. Very, very, very small area as this kind of, the clone. Yeah. Yeah. Because there's there's still some confusion when it comes to to the different clones of Uva D'Troya. There's a kind of different bio types. But, yeah, I think more research is needed, right, to to kind of come to the bottom and understand better the genetics of this variety? Yes. Because, we have two kinds of clone, and the, you know, grounded, small, and, b. But, me and Sergio, we have a senior heart that is forty years old with, and the name is the Sumerin. But now in the nursing, produce a clone with a larger grape. So I think it's too easy to find it. Okay. So newer, newer wineries or newer plantings will have the the kind of larger berry, which is easier to to find and maybe a little bit more reliable. Yes. Would that be correct? Yes, Robin. But I think it's necessary to, make, a study with the university, with the support of a university for to research this kind of grape. Same history in selling to, you know, for, Susan Manuel, you know, you know, is important to make to make a research and invest for research. Yeah. Hopefully. Hopefully, you know, we'll in in the next kind of few decades, we'll be able to to know a little bit more. And of course, Nero de dryer is is one of the latest varieties to ripen as well in Boulja. So it it can be a long harvest for for for producers who work with Neuro Detroit. Yes. And and now, the weather is changed. And, you can imagine, in the past, me and Sergio start the vintage in the second part of September and for it to, pick up the narrow Detroit start in the first of October. But now the weather change, and you, is necessary to follow the weather. And, we start in the second part of the August for the made of the classical. And for near Detroit in the middle of September. Wow. It's just crazy. This climate change is is real. Yes. You you use only the, meteorologic station for to control the weather. And, you made an, Grado zucarina, the sugar you control for to pick up the grape? Yeah. And, obviously, rain, rain is is, basically, in existence apart from the day of my wedding. So sorry. A little bit of a going out of out of tracks here. Sorry, Stevie, but, yeah, and they I got married a couple of weeks ago. And, they actually rained. They actually rained in Juliet, the twelfth of hers. Yeah. I've been cool right now. Or did the only day of summer. But anyway Maybe for to self confidence with the weather in the car, if, Robert I know. Well, it was thirty five degrees in Cardiff while I was it was raining in Twilio, so Yeah. Crazy. But, I mean, when we talk about, probably, America, you obviously think about rose wines. And like I mentioned, you were probably the first producer in in down here to to produce a rose wine with, Nero destroyer. And maybe your most iconic wine, the most representative for you is ilmeilogram. Have you always believed in in Rosier wines or in in this type of wine? Oh, yes. It's a an identical perritorial identity for me. I grew up with Rosie wine. You can imagine when I was young. My especially in the summer, people in luch especially in luchera, you know, people drink only Roselle because, don't drink white wine. And, the red wine is too strong because in, the summer, we have too much sun. It's very hot. And, growing up with with Rosie wine. And, for me and Sergio is very, very iconic wine. And we start with the Rosie wine. The the most famous wine for me and surgery is in the milligramo, especially because surgery is the first producer to use this grape variety in Downyard to create a rue dewine. In the first step, people is wary because, usually, the producer used the multiple channel in this area for And people in the first, tell me, no, I don't drink, Jose, please. But why? No. The narrow Detroit is too strong, really, but it's necessary to test the wine. And, now after twenty years, we have two much followers, and people call me for the other country for to drink the Roset. And made a different product with MyraZen. In the past, I made with my friends, a pastor chef, Italian, a brilliant pantone with Rosier wine. Oh, wow. Yes. With, pastry chef, Chocolatier, some very, very interesting choco Latino with the inside the Rose wine as jelly. Oh, yes. I think I tried this one. It was amazing. Yeah. Yeah. And I'm happy to say that you didn't, kind of, sir. And I know that a lot of producers are kind of looking for that provence style And and when when it comes to the color of Rosie wine, and it, you know, they go, paler and paler, but, I'm happy to say that you you're the milligram or you're Rosie wine, it is quite a dark Rosie wine. You you can imagine this peer especially in this period, the the producer, especially in Napoleon, I'm so sorry for this critic. Change the color for to follow the customers and, change the the Rosier wine with, with, different color like, in Italian, is it not the not not our color because we have a son. And, is any identity, you know? No. I can tell you from my experience here in the UK, when people they they think it's a it's a red wine. They think it's a light red wine. But then, obviously, when they when they taste it, everybody is happy. So, no, it's it's it definitely is a great wine. And, and I think it really represents, what Pullier is, you know, Pullier is is a major producer of red wine, Rosier wines So it's, it's great to see that you still kind of resistant to the, marketing temptations. Especially, when me and Sergio created the mail around or in the first vintage, the name Melograno or or an English pomegranate recall the color of the bench of the fruit. Wow. I thought it was both of the, for the flavors that they're the wine. Yes. Yes. I love this kind of a tree. I have, tree in the farm, and, is a beautiful fruit. And, when I it to the branch of the Milogranos. The pomegranate. Sorry. I recalled my one. Amazing. Italian wine podcast. If you think you love wine as much as we do, then give us a like and a follow anywhere you get your pods. Yeah. But, Monica, we're gonna move on now to probably my favorite wine with from from from your production, which is il Capricio. There's a lovely story behind this wine. So Capricio in English is mean, it's like tantrum. It's like it's tantrums. And and this really is your tantrum. Right? Yeah. Yes. It's a funny history, Robert. Because, you know, the women may Too much, too much Capricci or in English, country. And, when I, ask to my husband, I give for my first birthday. I ask for the to be done. Yes. For him, because of the Caprico born for, my first party birthday is a challenge for me. Because, my husband asking me what gift do you want for your special bear birthday? And, I told him I want to create a wine in my style and my husband in the winery tell me what? You are crazy? What did you want? Yes. I want to make, white wine in a special way. Tell me what, Marica, please. Yes. I want to make a wine with the fermentation and, French, Barrell. And, I wanted to make a wine with a creamy, with a full body, a special wine. And my husband tell me, Marica, you know, is a risk because it's too difficult to understand for Italian, especially for a poorian people because I start to work in a poor region. Still wine, ma'am, simple because Robert, people think that, it's possible to meet that good white wine only in the north in Argentina, in Truly, and, I tell to my husband, okay, Sergio. No problem. I need a wine. If I don't sell the wine in every place, I drink the wine with my friends. No problem. And, he followed me. And did you drink it with your friends? Or did you manage to sell it? Yes. No. Now I bring the wine with my friends and with my customer. Yeah. No. It's it's a great wine, and it's, it's a great story, but, it it really, I I remember when I I came to visit you, you'd be open some really odd vintages, and it's, it's, it's, it's an incredible wine, and not ones that you'd expect from from Twilio? You know, I organized a big party and, a very famous artist, Ariana Greco, gave me another gift that the label of my wine. She's a very familiar, a noic artist. She painted with my wine. And, is a very, very interesting gift because, my friend, is a professional photographer, Claudia Brouffola. Give to Ariana, my, photo is a beautiful, beautifully managing. And, Ariana printed the label, during the party, I organized a special event for Ariana with your, with your painting, And, I introduced during the party, Ariana, the photographer, and the wine. Wow. In in in Miami when we were together doing some some promotional works. And I guess that's where we we really met, and she is a very talented artist. So she actually paints with with wine. Yes. It's it's amazing. And of course, now you have, another surprise, which, obviously, we cannot, Now I have already one of the things that is on the way next year. So there's another time coming. Right? Yes. No. I am already working on my new project for my fifty years. And my husband are very, very scary, but we work together during the vintage, but now maybe he's, he's happy because, he's another another capito, maybe. Exactly. By the way, I need to I need to to to make a shout out to to serve you. He is a great guy. Everybody who who meets the means. Yeah. And, you know, you don't, it's not someone you you forget about very easily, and he's, He loves his his vineyards, maybe more than you. But, I know. No. He's he's a great guy. Yeah. And Monica, so maybe, there's we're gonna I wanted to ask you as well, about a very specific, doc, DOC from Juliet. Maybe you're one of a handful of of wineries, in in the area there who, who still produce, but catch a meat. What's what's this Yes. It's, it's a it's a little d o c. Caccumito delucera is an expression in dialector expression put and take away very fast. Today, there are only five producer. And, five years ago, we have that created that consortium. But, unfortunately, here in the South, it is difficult for, you know, to create a a very good team for to work to together. And I'm so sad for these because, I have intention for to, explain this this wine, you know, it it is very interesting red wine is a blend. Our production, our use the narrow Detroit multiple channel, just a little bit of bambino bianco, but, it's possible to use, San Joese I prefer to use the narrow Detroit, and it's a very interesting. It's the same method, like, county style. Oh, okay. Yeah. It's a very, very interesting of wine, and Now people research, for to study this wine. Yeah. So of, of course, now the the the tradition of Katumet, originally, it probably would have been a a rosette wind. Right? Yes. Yes. Because, the dialect expression is put and take away very fast. And The producer in Beijing is, short maturation and, in general, short maturation is, usually, is, Rosay y. But, you know, when the the situation changed and in the past in Lucera, there is only one, cooperative is, is a group of a producer change the style of the wine and become red for because people in the world ask red wine and not rosette. Okay. So, basically, historically, there was only one winery available for all the the the people who had vineyards, and they had a limited time to to use the facility. And so to to to put and take away the grapes, and so it would have been a very quick turnaround. For everything. Yes. Very quick. Especially, because, in the past, there aren't more, placed for to make the verification, and people pay for tomato wine. Too much time in the winery, too much, money for it to make a wine. And the, verification is very fast. Okay. Well, luckily things have have changed now. So cutcha meetings. It's a very interesting one. Yeah. And then, yeah, hopefully a few more producers will will join you in this, in this adventure, I guess, or in this project. Now, Sorry. I I don't understand the questions. Opening. I was pulling a few more producers from down here will join you in in this project, you know, and bring patch and meat back. Yes. It's the coperativa. Coperativa is the first producer. And after, in the same age, sergio with the the other producer, Paolo Petrili. Ah, okay. Yeah. Perfect. Right, Marika. I think we're gonna move on now from from your wines. And you are, of course, are a a woman in in white, and you're very active within the Donna Delvino. I believe you are the first one, the first member of the Donna Delvino from from Tania and you you play a a major role in in in the Dorina in in Twilio. And I guess you you must be must feel like a role model for many female entrepreneurs. Yes. Yeah. My woman or wine is, the largest, women's association of the wine in the world. Now it has more than, nine hundred members, and there are inside producers so many white makers. And, I'm very proud to, work in a a brilliant team because, I I believe in, and, in important rules of a female now in the, you know, Roberto, not many women played an important role in this industry. Now the situation has changed map. When I start twenty years ago, I think, I I don't see too much, women in in this industry. And now I'm very, very proud to, to me, positive example for my young colleagues because I love to work with the women, and I love your flexibility, you know. And, I hope for the future too much girls' worth in, in in this world because it's beautiful. No. It's great. It's great to see and it's great to see so many talented, winemakers, winemakers as well. Yeah. So it's it's absolutely it's and I always follow when I follow you, you know, there's there's always something to do with, with the association. And I, you know, you're always looking for the next project. I feel like every time we speak over the phone, you know, you have a new project on the go, and, and in fact, you probably your latest project that only, was released a, a couple of months ago is another Rosier wine, of course, but this time it's a sparkling wine, metal or classical from from Allianico. Yes. So this is another another dream because I am a dreamer, you know, you know, my my my style. And, with Sergio, we made a very small production, with a yaniko grape, made the classical pad Jose, and they take forty two miles on the list. Every need for process is manual, and my husband pull everything step by step. And, yes, I'm very proud because, especially after this pandemic period, you you think, in different way. And, I choose I choose his name, during this period, because I'm refreshing in in this moment, very, very scary, you know. And, this is the reason for, I call it the the sparkling wine. Listante de la Marquesa. Because I think, I understand I mean, that beautiful things do not last long are simple distance. Wow. That's very, very intense. And and got you right there. You know, it it's all about the special moments and making the most. And, obviously, you you've studied every little detail about this one including the little, the little cage. That goes on top of the end of the call. Right? I I I, take care of every detail because I love the details, and, is mostly as a stamp and, poem by Alda Mirini is a very famous poem Italian poem and print it inside the special poem, but it's a secret. If you drink wine, you read the poem. Amazing. I was very lucky that, Marik actually brought and Sergio brought a a a case of this wine, at my wedding. So, it was it was very special. It was the first time I'd I'd I was I tasted it. It was this is a very special wine. So thank you. Yeah. Yeah. So, but now, you know, you you you're not a big winery. How many bottles do you do you produce? But it depend, from the vintage because, it's necessary to understand the vintage. Now, I think this year, eighteen eighteen bottle in total for six, labels because I yeah. Eighteen. You're well distributed in in all your wines, you know, you get especially in your area. But, you can't find your wines now all over the world. How important is for you to export and how difficult it can be for for a small winery like yours to to to approach new markets or bigger markets? These are very good questions because, I have my personal opinion about, export, marketing. Because, for me, it's necessary to explain the place the tradition, the grapes, the history, the family is not, for me, it's not important to sell only the wine, and you put my wine in the markets. No. It's not my style. Every here, I go for two weeks in United States, and, I visit, with my poster now. My client and I organized the wine tasting the course for to, explain which is the best pairing to my wines and, your dishes. It's necessary to, explain the culture and, I I I want to, to to explain my dream to my customer. And this year, in the February, I visit my partner in, United States, and, I have with me, my friend, a professional photographer, and, She told me to make a video, a photo for, and to collect some material for us to explain my work in Italy. And I I I have my my support in the states in the United States four to, teach the people about my area. Because, the Italy is very, very big, and Apulia region is very, very big. People don't understand how many kind of wines and the grapes you know. And it's necessary to support. No. I agree. And and, obviously, when you have a producer, they're explaining, firsthand is it's it's a totally different experience. And, of course, we can talk about Julia all day and and about your wines all day, but there's nothing like than, you know, experiencing firsthand and actually visiting then the winery. And you're quite active when it comes to to white tours and and, your door is always open to to people who want to to visit. Yes. I'm before the pandemic period that you organize a very, very important tour in incoming with, my supporters and the client from Florida for one week. And now we restart in this November, and, I follow my client for six days. And, we stay together in Luciana, and, we visit together the, other place. I showed my, restaurant with the traditional dishes, and I I I teach, do you made Italian etiquette, but now is an international place. And, I received, before the interview, a picture to my to a couple of guys that use my jacket with tomato for tomato is fantastic because it's another goal for me. Of course. Yeah. It must feel, it must feel, quite rewarding as well. And, and, obviously, I I do feel like many, many regions, other regions in Italy have done much more when it comes to to wine tourism and make it more accessible. And we all know that Brilliant has nothing to to envy, to these other regions, but surely much more can be done and what do you think in practical terms, it needs to be done to, to develop this part of of the industry? I think, if you have human contact, and, you organize, a class, and, you, stay with the people from the other country and you explain your, your philosophy. People are curious to learn about you. And, especially, that you made with your wine, the history behind the bottle. Yeah. People, I I I find that this as well, you know, a lot of consumers are more curious. They wanna know more about who's behind the bottle. They want to know how the wine is made, you know, they they There's definitely more curiosity, out there. So it's it's definitely a good sign. Yes, sir. When, when I have a guest, I spent, a special moment the table in the winery where my husband be work every day. And people look around, the standstill with the wine and taste the the fresh wine and these amazing, and, like you see the people very surprised for to life, this experience because people now want human contact and and beautiful experience because the wine is, is an experience. Is is that product for two organized people around the table? I agree, especially after, you know, the last couple of years where Yeah. You know, human contact will it be very limited? So it's it's good to be back and and no. I can't wait to come and and visit you again. Yeah. I hope soon. Good. How was the these last few years were you these, you know, with with the pandemic? How did you find? Obviously, you've luckily survived and, and, was it was it very difficult? But, I have more private client, and the people now, follow the social media. I know, you know, And, if possible to restart or invent another way for to, for to show your, your work. I think it's important, especially during, this, moment. You use the positive vibes. Positive approach for to invent a new style because the life change and the people change is necessary to are, flexibility for me. And, for me, the future is positive because I am a a positive person, and I want to make better for the future. That's great. No. That and I think that's the only attitude that that really we need to have. You know, we we have to continue and be positive. And, obviously, good things happened with the glass blinders. Because, Robert, I know very well, the problems, but people don't want to, to see the problems, isn't necessary to offer and positive of experience because people open the television, at least in the radio, travel and, look around the problems is necessary and positive approach. No. I agree. That's, that's a that's a good point. How we do it with time? I'm not sure. We we are still okay with that. Okay. Well, very, very good. Thank you very much. You're Congratulations, Marica. And Robert, thank you so much. We do have two questions coming in from the, the audience. One is from Valentina Severinova. We've just seen, we just had met Valentina in the Campania stories, Chitaskolastica. She's a Italian wine ambassador from Russia, and she asked, Marika, you mentioned that there are more women in wine industry. Do you think that women bring more emotions in wine production? And what is different in the approach of men and women in winemaking, winery, managing, etcetera? Do you find that women feel everything better. So that's a kind of a long winded question. And there is a just quickly another question coming in from Jing, our colleague, from the office, Marika, would you please suggest one local pull your dish and an Italian common dish with red wine made of Troya? It can explain the apparent reason. So Medika, I know it's a lot, and we only have a few minutes left. If you'd like to address those two questions coming from Valentina and Jing. Yes. Thank you, Steve. For first questions, I think the different is the soul, your personal soul, and your positive approach. I think is that the women are a different mentality. And usually use the problem solving everyday in the family, in the work, you know, for the second questions, I think, is a very good, good matching with the, ragu is an Italian source with the meat, and vegetables. Is a good metric. Yes, Raghu. He's an Italian. Every family has a personal receipt. If you can visit to Stevv, I have a mind. And, I think it's a very good matching. Okay. Excellent. So we're just in time. I'm going to close-up the room. Just going to bring back Lika. Hello, Lika. Hi, Steve. Can you just tell us, Who's on next? Oh, okay. I'm still finalizing the lineup, but then we've got we probably have two for the next ones, but, another confirmed one confirmed will be for October one. So we've got here Pablo Fernandez. Oh, yes. We met Pablo actually in clubhouse. Now he's our also Robert. You did the course with him and you are both our team ambassador. Yeah. Absolutely. So this is he's going to, interview Angelo Viglione on October ten on a Monday. It's a little bit, yeah, the schedules are a bit, odd right now because the harvest season is ongoing. Yes. I know it's kind of over the producers. Yes. Yeah. So we've got that one. Okay. Great. That's it for now. So you guys stay tuned, and we'll get you next time. And don't forget to subscribe to Italian wine podcast wherever you get your pot. And also our sister channel, check it out YouTube channel. It's called mama jumbo shrimp, and I am signing up. That's it. Thank you. Said, and what's that 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, tickets are on sale now. So for more information, please visit us at wine to wine 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.