Ep. 1128 Anna Obuhovskaya Interviews Adolfo Scuotto | 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. This is the Italian wine club. Leica, why don't you tell us a little bit about, like I said, our clubhouse manager, of course, and why don't you tell us a little bit about what's going on today? Okay. So today is gonna be, an interview of, Anna. She's our Italian ambassador, and she will be interviewing, Adolfforce Quato, from Tinita Scoto. I think it's one of the the the wineries that were visited during the Via Gita Skolastic recently. Oh, so it was from Campania. Yes, Chita Skolastic. Mhmm. You see, this is what we're talking about. This is what it's all about the Jitaskolastica so that they can meet the producers, get to know them better, and then introduce them to their colleagues and white professionals all over the world. Okay. Shawana. Hello. I'm here. Okay. Hey, Anna. Where are you? Are you still in, Slovakia? Oh, yes. I'm, I'm going to to be here for for now. How is that going? How long has it been now in Slovakia? No. It's been, two months already. Right. Yeah. I've met somebody association. The president have been to some, winemakers. I visit Movia. I visited Graviner, and Primos each. So Oh, excellent. And and you are you in touch with Valentin? Yes. Sure. And Fani is arriving, next week. So I think we'll have some tastings together to have, via, Master's reunion here. Oh, when? When are you doing that? That's so exciting. Fanny is coming next week. For a business trip. And, it will be me balancing and her just meeting all together. Oh my goodness. That's weird. I'm I'm so glad when you guys can connect outside of the classroom and during minutely. Now you guys are friends for life. I really make love making that love connection happen. Yeah. Stev is really a treasure. This this this community is really a treasure for me, especially in this situation. Yes. I know it's a difficult situation for for everybody. I don't want to, politicize, clubhouse or the, community, but I know there are difficult situations everywhere, especially since the mobilization. So Anna Obuhofska. How do you say that? I never can get that right. You did it right, actually. It's Abkhofskaya? Yeah. Just a just a bit. Skyya. Yeah. Yeah. Skyya. Okay. Yeah. Okay. I wonder I will get it right, Anna. So Anna, listen, why don't you tell us a little bit about your favorite wine producer you've chosen today for the call? Yes. Well, I've chosen this wine, of of Adolfo, because, we're recently been to a company on a GEDOSalaska trip, which was organized, by so many years of company, as someone is and winemakers. You were there also. And it was such a great, deep dive into winds of the region, which is the main production zones, complimentary, opinion, Sanio, and had seminars, medproducers, they they stated a lot of Alianico, Fiana, and and Grego and you're also in Valentina. And one night, we had a dinner with various producers, from Avelino, from Merpini region, and I tasted wine from Fiano, from and I was I was really it was really expressive in the glass. It was so particular, and I wondered, whether it was coming from Latio. So I asked this question I gave him to a wine maker, and he said, I'm actually coming from Latoya. How did you know that? And I said, well, because your wine is of such a great quality, and asked him to tell me a little bit about this homeland of, Fiano and and so on. So I decided it would be really great, to have, adult forward talk to us today. And, and just have a have a talk about this grand cru zone for Fiano. So because, I'm really impressed. I was really attracted by Fiano variety, wines during this week, and I would like to spread a good word on it with the help of Adolfo. Okay. Excellent. And then we'll come back and see if there are any questions. What will be, as you know, we are obsessed with learning objectives? So please tell our audience what we expect to learn from this call today with Adolfo. Mhmm. Well, as I mentioned, Tinaota's quote is located in Latio, which is a small town east of Avilino in the company region. And it's exactly where Fianna variety comes from originally. So I would like us today to discuss the unique terrier of Latio and what is better to understand the traits of Fianna variety, which grows there. Because when, a great variety has been known in some area for centuries, it is for reason, I believe. Because great sites, specific wines speak of much more than just soil climate and agriculture practices. I believe that they inspire us and give us, truly unique experience. Excellent. Listen, Anna, so I'm going to now, leave you. You can take it away. And go on with your call with Adolfo. I'll just be listening to you guys and then perhaps come back to see if there are any questions from the audience. Okay? Sure. Sure. So hello, everyone. Let's continue with, with Adolfus Coater. Let me tell a few, things about his biography. He was born in Naples in, nineteen seventy eight and graduated with honors in economics and business the University of Naples with the thesis of marketing. And he began his professional career working as a marketing consultant and a renovated consultant firm. During this time, he was able to deal with different assignments for those school or several and fascinating sector. He was some subsequently accepted an appointment SEO for a company to lead and accelerate its digital transition. In two thousand eight, he decided to follow his dream, creating a winery inopenia with his father. From the outset, he planned clear, but most importantly, real objectives binding time tables. To notice court is why it's not only had to graduate the sentence, the census, but had to become a veritable ambassador of convenient, I'm sorry, it's a typical, convivility of South of Italy, unique and authentic. Did I get it right, Adolfo? Yes. Hello. Hello, everyone. Yes. Hello. Hello, Adolfo. Did I get everything correct? Yes. It's all correct. Alright. Great. So please, I prepared a few questions for you. Could you please tell us a brief story often with this court, when it was found and who who is in charge of why making, now these days? Well, first of all, thank you for inviting me in this special room. I'm so glad that I got the chance to talk about my wines, my land, my traditions, my regions, my whole life, but I'm terrified because English is not my cup of tea. But as well, let's not do my best to be around to answer all your questions. But do you please be good to me? Oh, don't worry. Well, it's it's good to it's good to family. Neapolitan by Verfa was driven to seed to Seattle in your opinion, Alelino province, in two thousand eight, by its passion for wine, and its desire to experience cooperation between man and the nature. Thanks. Also, the cooperation of, how are experienced the consultants. We have created a team that took the challenger you can't temptselves to become emotions producers. A clear division of responsibility was crucial to get a high level of accountability for actions and the decision and to accelerate a key moment process on one market. Also, in relationship with my father, he is in charge of entire production chain, while, and cares, time care, communication, and the market interest domestic and foreign. Oh, that's really impressive. Thank you. So it's you and your father mainly working for for the winery. Right? Yeah. It's family business. Yeah. Family business. Yes. Okay. And who is in charge, who is an analogist? Who is the one maker? Yes. We we have a, an analogist. Yes. Is our consultant. Okay. I understand. So, I'm I'm really curious about, since you come from Lafayette, area. I'm I'm really curious about the details of, soils and climate. That make it different from other places in company. Could you please be more specific and, tell us about that? Yeah. Sure. First of all, thanks for this question. And, thanks to having the spotlight on this city, Labio. I don't know by by many, but in this protected productive hearth of a piano. Here, the Fiano grape reached its highest standards of quality. In fact, its name, Lapio, seems to trace its regions in name of the grape Fiano, planted in this area many, many years ago, from Greeks probably or from an ancient population of Libya, Apwani. Latyonim comes from APia. Agriculture area where it was produced Apiana grip. Apiana grip over time has turned into a piano grip and to definitely become Fiano. Are you are you surprised at the region of the name and the link with the La POCO City, Anna? No. I haven't I have never been, to Lafayette area. So I'm really curious, what is the type of soil there? What is the climate? Is it hot there? Do you have, colder winters? Do you have snow in fact? Yeah. Yeah. Because it's a very interesting, the origin over the name, and the link and the the link between the city, the the name of the city and the name of the grave. Returning to the characteristic of the terroir, the Venus from this area are cultivated the at an altitude of four hundred fifty to five hundred meters, where the cooler temperatures allow bricks to enjoy the persistent summer sunshine without overheating or having their photosynthesis shut down. This allows them to ripen without losing too much acidity and expect to be modified by the good day night temperature variation. Proper ventilation prevents the formation of the mold, and the picking the grapes will be healthier and at the same time recipient. Fiano wine stands out to thanks to the unique characteristic of the volcanic Superstrada. As I say, the, and, clay and the sand soils. It is believed that that the desaland, the wine, it's aromatic, and the mineral complexity, and it's longevity. Respectpect other places, of Campania, we have all the best climatic conditional conditions, especially, especially for a grip, which grows in the south of Italy. With the high medium temperature. In fact, for example, we have a destructor of the wine of the south, but in the same time, the freshness acidity typical of the wine of the north, high altitude wines. The test is a typical of wine from the southern part. Toots, it is a bit muscular and bold, but this is a controlled balance by an acidity that give it elegance and then a certain in certain verticality and easy of a drink. Well, that's, that's very true. I really like this comparison, to a truly southern character and, in fact, some treats from the wines of North. Because what I noticed from, from your wine is that it has such a vivid salinity in the taste, you know, and it has such a good structure and, really good, I would call it a skeleton of, ex acidity, which holds up the whole wine. Together. Yeah. Yeah. And it's quite, quite reach on aromas, which I think also because of the of the climate that you described, that is higher altitudes and really cooler air, then down in the in the coastal area. So that's that's really interesting. So are there, many wineries in fact in Lafayette area nowadays? How many are there? Yeah, in the in the last years, I've been born some new producers, but only few four days ever the winery wouldn't tear entire humidification process inside. The reason makes it simple. Reason is that before, they were only growers. And thanks to a good promotion on the market, of this city, made from an older producer like me, to to start the unification project, Anyway, I just count five or six wineries. So with the vineyards and the wineries, in La Pio. Obviously, there are different sides. I am the bigger in La Pio in this moment. But I produce, under one hundred, the thousand bottles per year. Yeah. Well, that's that's quite impressive. Couldn't realize it's, that Latio, in fact, is so so small with the with the hand producers. Yeah. Yeah. It's but it's, assuming the quality of wine, I think it's really prospective, wine zone. So, do you well, just, you know, we often during this visit to a company, we often discuss with producers' sustainability that it seems to be the key approach for for many of them. Do you think do you think a good, way for your winery. Do you share this idea of sustainability for for January this quarter? Yeah. Yeah. I'd I would like to talk, about ethics, a professional, instead, the sustainability. Especially, especially today. Many people, not you, absolutely. Many people use this kind of word, but in your, the profound significance. We called talk about this topic at Infinitive, and how it has become the object of a political and economic speculation. By the way, in a wine producer, this notion should be deeply rooted in the characteristic of Isidio. I hope so. We try to value what not to give us, not to destroy it. So I conclude by saying, sustainability means, meetings today's needs without compromising the ability of a future generation to meet theirs. And, to do it, we need to environment respect. Without natural resource to deploy depletion and habitat the exploitation. Does that mean that you, use only natural, Do you use any, I don't know, chemicals and, on the on the, in the wine yard? Like, could you please be more specific on on your work you do in the wine yard and in the cellar? I bought a vineyard management, client, hard to care operation are performed using the integrated production criteria with both, authentic, substances, and agronomic. Following a diversity cycle and the weather condition of the carrefund. Our our production of philosophy requires, in order to choice the best moment starting with our best And, in, in cellular, we use, the the most performance, equipment to guarantee the quality of the the grip. And, to save the healthy of the human? Well, alright. I understand. So so you think it's, you're you're caring about the land you work with, and, and you're careful about the quality of grades that Yeah. That's that you have. That's that's very clear. So can you please also tell us, a little bit about the duties, your personal duties in the winery? I know that you are multitasked a person you're doing several things since it's a family, old company. Yeah. Yes. Yeah. I I should be quicker to mention what I have not been doing. And, actually, what I don't do. Joking aside, I like to seeing, to seeing that my work doesn't start until after wine bottle from the design choice of labor to market the channel choice. From analysis of domestic, or foreign market to strategy, from leading the fields or relevant to choice to media planning. Forbes from Brazilis agents support, on field to hospitality in seller. But, today, I can say also that I am insured to all the style choice of the wines. Obviously, only the style choice, not of its implementation, because, for for this, kind of activity. I, my father and, other employer and, my analogist. Wow. So that's that's quite a lot. Yeah. That's what you do. It's, really the the most, of the of the things that, involve us, when lovers actually know this wine and and, learn about this wine. So you are really the speech person of your wine forming forming also the style, more or less. So, and, I must say you did a great job because, I know that your wine is, now on many markets, including Sweden. It's including USA, many places in Europe. Correct. So and, that's that's quite impressive. It's it it if I feel so good that it's not only me like in your wine. That there are so many more people appreciating it. Well, that's that's really great. Can you also tell me about your family members about your father, what's their task, what what they're mostly doing? As I said, before, it's a family affair, but, in particular, it's a project, over two people, a father and a son. And, in fact, you can see this particular relationship between, father and son matter between my father and me, on one of the label of my wine, O'i, my special piano. Do you remember it? Yes. Yes. Of course. I remember. Yes. A vision, a a project of two people. A vision, a visionary father, and I in seeing the sun. However, my father, like I said before, is in change, the production chain from the leading supplier's choice to administer activities, from coordinating activities of employees, to confrontation with the horror analog system. I hope that in the future, someone else in the family can take care of other aspects of the horror business, for, for example, after any increase in the other wine to reason my hope for. Okay. Do do you have brothers and sisters or maybe, Oh, you have two sisters. Okay. Yeah. And and do you have a children maybe? Yeah. Yes. Okay. Do you do you think do you think they will, they will continue, working for the the winery? They wish them to do that? They they are young, young, too. They are young to to to think to continue some of my activities. Yeah. Yeah. But in the future, it should go really fast. Yeah. Yes. Yes. I hope so. But, in this moment, I I can make a provision of this. Okay. Okay. But is it that means you you have to continue doing a great job until they grow up so they can take after. Yeah. You cannot stop until they grow up. No. Right. Alright. So you mentioned the label, with the face. Could you please tell us, what it means, like, why why you've chosen this face, but it actually means? Yes. As usually, it is to say the the label is the face of the wine. And, the upside is also true for how our wine, the face is the label. It was a a relic, an artifact found in my winery. Obviously, what you see on the label in this moment is the result of the design and the creation process. And that image that image is the function between the stone face found in my winery, the cubism and the glass of the wine. By the way, you can see the original artifact, visiting of my winery. Is in the world in this moment. And, you can see the transformation design on my YouTube, Michelle or in my official social page. Nice. But where, where did you actually found this artifact? It was a part of some building? Or how was it found? Oh, I I found. I found it in the main, a vineyard. Oh, that's a story. That's a really interesting story. Brilliant. Yes. It's unique, like my wine. You you found it, you found it in, in the ground? Yeah. You're thinking something or or how it happened to tell us. It's really curious. You found it in the ground while, doing some, work or how it happened? Yes. Yes. Yes. Yes. Yes. Yes. Right. It's correct. Wow. Did you have Did you ever show it to, to some specialist or some archaeologist? Maybe, what do they say? Maybe yes. Maybe, archaeologist, man, fact. That's really. That's really interesting. Yeah. Really interesting. Yeah. Oh, wow. So you mentioned you mentioned that, Junota's quota aims to be very, very table ambassador of convivality of south of Italy. What do you exactly mean by that? What what what do you really mean by that? We all know about, hospitality, great, Southern Italian hospitality, but, which What what is your idea about this Ambassador vision? Ambassador thing? Yeah. Well, I I don't know if, I will be enough, clear in explaining the this topic. From the outset, my desire was, to produce the wine that would, include the, the soul, the soul, and the color of my land. Or our ambition is to get recognized, with an instant, and automatic association of EDS, Eligent, UNIC. Who tastes, and the light my wine? Is also attracted to a specific way of life. The deal oriented, friendly, and emphatic, professional assistive, and the feed, and to stop out here is a beauty lover. Well, okay. So it's really, more marketing thing. Do you do you think it's more it's more like promoting, promoting this wine, promoting the style of wine, promoting what exactly? What do you think is the is the key for for speaking about this wine? Which what what what idea helps you promote in it? Sorry. The the aspect, the important aspect to promote to my wines. You ask me? Yes. I'm I'm I'm asking, that that you're, you're promoting wine, but what what do you, would you assume a main, I don't know, trade? The main thing you want people to know about your wine or or a few main things. What is it, really? The main idea, you know, the main, like, the key. The key. Yes. And I think, that, a a successful of of my value proposition, result is the same. Is it the sum of the many of the many factors? You cannot put aside from an zealand wines quality. But, I think, it's also most important, the placement and the coverage marketing, integrity, and vision. Yeah. Okay. Are you enjoying this podcast? There's so much more high quality wine content available from 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. We have a question of from Paul Balonia. And, I have I have few more questions to ask you, but, I would like now to, to read the the question he's asking. And probably it's a good time to answer it now. So, Paul, let me read it. Okay. The question is, I'm aware of the fact that Tiana has an ability to age well in the bottle. Does Fianna grown in lucko have this quality of longevity even more so? Also, a question for adults regarding his preference of drinking Fianna with age, five, ten years, and etcetera. How does the wine change? That's that I'm gonna say that's a great question. Thank you, Paul. So, Adolfo, what do you think? Yeah. I think I think that, the the bottle is the home of the wine. Aging in bottle, is most important for the quality of the of the wine and for quality of taste, especially for piano wine. This is the reason because, my warranty produced two kinds of fiano, fiano, d'avilino, with the only one half year, of aging, and another kind of piano, which you tested, in, some some months ago, or any, the name only with, three, years of aging them, before, to put, to put it on, on the market. But in my in my opinion, especially for, this this phrase, the the quality, the grip of this phrase, and, especially, especially for, a particular VINification technique. I prefer to drink Cefiano after four or five year. From, from the harvest period. But I'm really surprised that when I tested my Hoini piano, after, also, seven, ten years. In a in in this moment, I I fall in love, for the, the, falling in love for the vintage of two thousand and fourteen of a My O and E. Wow. That's that's impressive. And what was which year was your first vintage? What's the I I my first vintage two thousand ten. Wow. I'm I'm, maybe in the next spring or summer. I have to to bring an event, an important event in my winery. And for me, I'm very glad that if you will visit or, other wine ambassadors on my winery. Because, in, in that occasion, I will open, all of my, vintages over this this piano. It's the beginning. How many vintages are you going to show to to present? Ten. Ten. Wow. Ten. Ten. Ten. That's that's really, really impressed of Keep in touch. Yes, please. There would there would be a really, a great opportunity to see the, how it develops. It's really interesting. I must say from my experience I think Paul has the same opinion because he was also in the group, for Compania, Chida Scalia that, the the most interesting, wines of Vienna were the ones that are older that are five, seven, and older. Yeah. I think they're just, well, you're years old. I mean, it's really, impressive how how it develops with the time. You know, it's it's aromatic profiles get so much richer, so much more expressive, really outstanding. Yeah. So I I mentioned, would you I wouldn't we still didn't mention that to you, your piano or for the thousand twenty one. Just recently received. Thank you. And, I'm really curious. I have no doubt you had a lot of job to do. A lot of work to do, to reach that, to reach that recognition. But could you please share us, from your side which, steps we're taking for this result. What exactly did you do? Did you actually aim for Treba thierry or some any other recognition and and what do you do for that, to actually reach there? It's not too easy to replying. This is a question. And then, I can't reveal my secret. Could be listing some wine producers? I'm joking. I'm joking. Well, as I said before, I think that, a an accolade, a a good result, access, becomes from, many, many factors. And, obviously, it's important to the quality, the excellent quality of the wine. But it's important, all the activities, and, for example, it's important to the placement, the coverage of the market. When when when a winery sell the wine in the right places, it's the right price with a good number of top clients. So for example, in, for my warranty, we have my one is, inserted in, many, many wireless of, three, two, and one, Michelin Star. Transforms, the wine in a real ambassador of its lender, because, we must remember that the wine is, not only a beverage. It's a story to tell. And, in the end, in my opinion, it is a question of the occurrence and the other credibility, a key level of true quality. Image and the relationship with the stakeholders over time. And, for, a guide, it's most important, all these factors. That's that you don't understand. And and considering that your wine ages so well, do you actually keep it in the cellar or keep it, keep it in winery before selling it? Until it, develops or your your cell right away, you don't keep it for any time. What is your what is your idea on that? Yeah. I am you can, you can repeat the the question. Sorry. Yes. As we as we discussed already that, piano wines get getting so much better with time. And, you say, that you also, like, the wines that are of four and five years older. So do you actually, keep the wines? Do you you do not sell the wines until they a few years until they reach some, level of development or you sell young vintages right away. Okay. As I said, I sell, one kind of piano after one one year. From, harvest period. And, another, Fiano Uini, after, three years starts to sell, start to sell. But, in this moment, you can find, in, many top restaurant, all also older vintages of my wine. The minimum, the minimum is three years for O and E. When it starts the the the the the sale process, and, one year from, uh, iano, the Avenue. But, I, I like to say I like to say also that it's the most important the the choice, of the best moment for the harvest period, for the pick up the grip from the planes. After technological, mark, math, moderation, and, phenolic moderation. It's most important to have the material grip with its aroma. Especially, with the wide wines. This is my opinion. This is the philosophy of my winery. Yes. I I absolutely agree because it has, turpens that developed within aging. And then they, they bring more expressive, are almost to the wine only with pine. That's how it's that's how the chemistry of wine HD works. That's that's what I read in in the books at least. Yes. For example, I think it's really sorry. I am sorry. Yes. No. You're saying, for example, it's imposed. It's really important to say, also, that in this moment, we are always, no, we are we are in the harvest period yet, and, we are in October. Mounds. I was going to ask whether you picked your grapes, authorized or you did not. So So they're still there. Well I I think that I will pick up, the grip, from, from, La Pio in, account for Marino via account for Marino address, the next week. Wow. That's k. That's that's that's amazing. Yeah. Really? Yeah. Yeah. Because I remember I remember how hard it was, in, in Compania in September. And Yeah. It's really great that that the that their grapes, the batteries can stay on the gray on on the on the on the vines for this long. Yeah. Not burning, they they just really getting in the right shape. Yeah. Yeah. Very, very nice. Very interesting. And I think it's really a smart strategy of yours to, have older vintages. The risk the risk is high. The risk is high, but, in the but also the quality in the bottle after. Yeah. That's that's that's very true. Very true. So, I think I have a last question for you, and there is some, there is another, ambassador asking, a question, also. So I will continue with my question, and then I will switch to to the question from the audience. So what do you consider, to be the most prospective markets for, you know, to score it now and why, You're you're already presented at Edmany, in the in the main, markets for Italian wines for sure. It's Germany. It's USA. It's Great Britain. It's Northern countries, Northern Europe, like, Sweden. But, what what do you think are the most perspective, markets? Fortunately this culture? Yeah. At the moment, I think that any prediction is hard to make. With too many variables, political stability, social instability due to high prices or goods and energy and others. But I am to say, that I'm really happy about the work with the current markets, and the my story, partners. As you said, before, actually, we export in almost all states over Europe. USA and Japan. My attention, will be will be focused, focused on the domestic market with about, sixty percent turnover And, I would like to expand my presence in the east. At the moment, I sell only in Japan. I think, also, given our sites, selling in the sixteen states is a great result, from the West twist, result, from the beginning, provide the the market with the products, that full express the characteristic of the area in which they are born. But in the same cover, to convey their unique identity. However, I began with the the idea that the first impression that we receive after drinking a wine is that of pleasantness if there is one. And the pleasantness, derives, from the halegans, or in other words, from excellent flower and the olfactory balance. Yeah. That's that's that's I I I am totally agree with that. And, I'm just really, wish to to have, your wife in Slovenia someday because I find it really difficult to to find a decent piano over here in Upliana. And, but, so well, we'll work on it. I I hope. Yeah. Yeah. And there's one question about Jean Wong, which we have, I think, ten more minutes to, to go off the session. So the question of Jean Wong is, she says thank to you. And, question, how do you command the the vintage, this vintage for your winery. In the future, climate change, for you is, going which way will it affect a lot, for your elegant style? It probably mean, mean this forty year, in, in Italy. It's a it's a it's a it's a it's a problem for, for heavy producers, the the change of a climate condition And, in, in our philosophy, the the attention in, vineyards is one of the most step to get elegant wine. We we have, shipped, on, on the time, some, agricultural activities which, make before in the past. And, this is one of the strategy, to to to cover to to defend, the the plans and the degree, by this this kind of, of dangers, activity. Yeah. But do you think, this year, style will be different from the previous ones? I think he I think so. In in which in which way, do you think? More, more acidity? This, for this, for this year, volatility, the the quantity finally, is good because in the past, the frost damage, reduce the quantities, of harvest. The the quantity is good, but, in maybe the city rate is higher. This year. And, maybe, it's more difficult to to get, a good balance in the wine. And, sorry, and, in the And especially in this year, it's important. It's really important to wait the most time to drink. Okay. So we have to wait a little bit more and drink the rest of the villages before, having this one Yeah. Yes. Yeah. In in the in the meantime, you can drink, O and e because, in this moment, you can drink on the market two thousand two thousand and nineteen. Two thousand nineteen. Right? Yes. Yes. We we, we started to sell, this being touched, three or four months ago. Oh, that's very nice. And when do you think the vintage, which which go to will be available? Yeah. Yes. In two thousand twenty one, when when it will be available? I start to sell I start to sell this wine in May, and, and now it's available. Yes. Yes. Okay. Well, thank you so much. I think it was a really, really nice talk. I think I'm done with all the questions. And, thank you, everybody. Thank you. I want you thank the audience for the for the questions. Thank you, Paul. Thank you, Jean. Really, really nice questions indeed. I hope you enjoyed, our talk. And we have, I think, a couple more minutes. If anyone, has any questions about, Fiano, about, to know the score. Very good. I agree. It was very interesting, and we had a very interesting, interested audience as well. So thank you for all those questions coming in. Don't forget, can you just briefly recap, how many wine labels you have? And so how many different wines? And, what is the volume of production How many bottles do you produce? Hello, Steve. Hello, Steve. Hello, Steve. I produce, I produce, four white wines, farangina, Grego D'Tufo, Fiano, Delino, and Ernie, my specialtyiano. And I produce, four red wines, Ayanyiko Taurasi from Ayanyiko grip, redo. It's always an ayanico, and still a Maris. It's a crew of, ayanico grip. And, for me, it's a special, Taurus. Okay. Excellent. And how many bottles do you pro produce? We we are under, one hundred, the thousand, the Baltimore. Okay. And where are your wines available? Both internationally and also mostly in Italy, most are in Campania, what is the distribution scheme for your winery? Okay. I I I sell, sixty percent of, of my wine in Italy, with the twenty with the twenty five percent in company region, all the all the all the discipline of of of a of a sixty percent. And the other forty percent, I export, in a sixteen states Excellent. Okay. Very good. Well, thank you so much, Adolfa, and hope to see you very soon at wine to wine or a minutely, and maybe this time in Campania. Looking very much forward to that. And thank you for your time today. I know you did a wonderful job. I think you can pretty much take over for me every time. No problem. Thank you, Steve. Like, I'm gonna bring Leica back if she's available. Yeah. I'm still here. Listen. Like, can you, tell us what's going on next time? Okay. So the next one is on Thursday. So we've got Peggy Bowden. Actually, she's here. And she's going to interview contest. Hey, Peggy. So we're going she's going to, interview Franchesca, a cornaro. That's gonna be on Thursday, October twenty at six PM Italian times. Okay. Excellent. So we'll be looking forward to that. Peggy was our best student, from the class, so you can expect great stuff from her. No pressure, Peggy. Okay. That's it. Signing off. You next time, and don't forget, we will replay on Italian. Yes. And also, we hit four million listens this week. So congratulations to everybody, and thank you all for your support. 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. 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