Ep. 1153 Joan Harnish Interviews Caterina Sartarelli | Clubhouse Ambassador's Corner

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This clubhouse session was taken from the wine business club and Italian club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Welcome to Ambassador's Corner. My name is Joy Livingston. I'm standing in for Stevie Kim, and, this is the show where we have our ambassadors and wine lovers all over the world choosing their favorite producer and, conducting an interview. And it is actually our most popular show. It gets posted onto the Italian wine podcast site, and it becomes very, very popular. So it's our most popular show. So we absolutely love it, and we appreciate everyone who takes part, of course. So I am going to, so Joan Harnish, who, I will introduce you in just a second, but, you're going to be inter you're going to be interviewing, Katarina Tarelli. Sorry. I'm very sorry if I got that wrong. That's how I say it too. You got it right. And it's from the Sunparale winery. And, so Joan, you are, from San Francisco. I think we did this last time. From San Francisco Bay Area, in California. You now live in Spain, South of Barcelona in the Breirat area. And you are the mom of three kids. Yeah. Your husband's from Barcelona. So I guess that explains, why you're in Barcelona. You are a dual VA, m I m, master's in business admin and masters in international management, and you specialize in marketing and corporate events management. Your certified Sommelier, W Set four diploma graduate, and a wine academica. And you're, of course, most importantly, to us, you're a member of the Via community. So, oh, and a climate change activist. Okay. So I'm going to, say hello now to Katarina. Are you there? Yes. Hi. How are you? Great. Thank you. Everything is great. So before we get started, I just wanted to make sure that I could hear you. Before we get started, Joan, why did you choose Katarina, and her winery? Sartarelli. Oh, well, I chose, satarelli winery and Katarina to interview, due to their eye on respecting nature through their Viticulture practice and their family traditions. This year's her fiftieth anniversary, and it is dedicated, to their grandmother with her name and story, on a new wine. Awesome. And, can you tell me what you would like the audience to take away from this conversation and the learning points. Sure. My my learning objectives are the following. Firstly, to help the audience better understand Italy's Verdicchio production, Secondly, to understand the Sartarelli winery's history, tradition, and innovation based upon their care, future, love, and respect for Viticulture. And thirdly, to understand how the Sartarelli family winery differentiates and distinguishes its viticulture of verricchio vineyards. Cool. Alright. So that's, that's awesome. I'm going to mute myself, in a a a a moment. And, then at the end of the conversation, hopefully there will be some questions. But, I'll come back and and and and figure that out. So go ahead Joan, take it away. Okay. Great. Well, I discovered the sartre de la winery while I was traveling last summer with, wine colleagues through Croatia. We covered over to the Marque. And I I just wanted to mention the Verdicchio vineyards of the Castle Castillos de Yesi are in the province of Ancona within the Marquay region of Central Eastern Italy along the Adriatic sea. And, it's absolutely stunning, beautiful. The numerous hilltop villages have their own medieval fortresses and look like beautiful balconies. Offering breathtaking views of the stunning landscape. And the river valley cuts through limestone, as well as cooling sea breezes blowing up the valleys, from the coast, which gives the Verdicchio venyard's very good acidity and structure for lengthy aging. And the verdicchio de Castili is also referred to as the white barolo because of its complexity, its delicacy, its longevity, and high quality. So the wines of Sartarelli Sartarelli winery are world class. They're beautifully aromatic, freshman young yet also capable of developing over many years in a bottle. So I would love to introduce to all of you, Katelina, Kiaquiorini. Unfortunately, her father, Patricia had something come up, and he can't be with us this evening, but Katarina is ready to go. So I'll just give you a little bit of her biography to let you know who she is. Katarina studied at the Beatrives Verchoff Sler. Oh, I said that well. BLWL in economics. In, jumped in the German language at the Ludwig Maxi Millians' university in Mintchen, Germany. She traveled to Ireland and England every summer, since she was fourteen years old, And she speaks Italian, English, French, and German, as well as some Norweigan. She has worked in human resources and mentioned at the Italian petrol company, a gift, any and also four years in New York at the Mediterranean shipping in traffic and other departments. She has also worked as a translator and interpreter, and then she joined the Sartarelli team in two thousand eleven and works in export and marketing. Caterina loves the wine business, the wine world, and the people in the wine environment. Welcome, Casarina. Thank you very much, Sean. Thank you. Thank you for having me, really. Thanks a lot. Oh, it's a pleasure. Well, if we, I guess, we should get going. We have a lot of questions here for you. So why don't we just take off with, our first question. Let's see. With three generations of wine growing in your family history, Katarina, please tell us how it all began. First of all, thank you very much. Just briefly. I would like to say hi to everyone. And Okay. Super. Thank you again for having me and Thanks to John, like, Joy and Stevie. And of course, like, my father was not here, but he says, hi to everyone's, like, on behalf of him, my family and the subtlety team. Thank you very much again for having me. We're really proud to be here. So everything back to your question, everything started, back in, nineteen seventy two. That's actually the year when the one year was founded. But let's say that even before that official date, there was something going on, that means that was really our, my grandfather's, passion to make wine. So back in the fifties, actually, after the second world war, he decided to go to Argentina to invest his money over there because he wanted to make wine. But then his future Elos told him not to go, because otherwise he would have never married his future wife. That's what really happened, so he didn't go and stay. So he had a bakery, a pet, so he had other factories. He always always been, a man ahead of his times. But he really had this big passion for wines. So what he decided to do back in nineteen seventy two was to, start this new business this winery and, which was really, like, for him, like, a beside business, a big passion, a hobby. And that's when my father actually, his, son-in-law joined him back in nineteen seventy six. And I started to help each other and to grow the business together, sharing the dream actually of making Vadicky a very well known variety because back at the time, you know, Vadicky was not very well known. It was more kind of undervalued. And then in nineteen ninety, at our grandfather's desk, that's when I actually our, one of our parents don't tell him Patrizio decided to leave everything, in order to dedicate themselves actually full time to this business, which then became, of course, with the passive of time, the main business. And, so our father is actually convinced was and still is. And so we are actually that following the path of our grandfather, so his father-in-law, would have been the right thing to do. And so that's what we did. Actually, all is focusing on on, the dq. And then my brother to Masa and I, we both joined the team back in two thousand eleven. Me had already started, I mean, finished my experiences and so on. And but the philosophy is always the same one our grandfather first and then of our parents. So same passion. We will continue to follow the same path, of course. And, it's quite nice, actually, because we started, at that time with twelve factors. And now today, we have, like, fifty five factors, which is about hundred thirty five acres. And it's interesting because we have five different wines, all of them made out of, Vedicchio. And, yeah, so that's how we started. And today, we have very good and skilled team that we are very proud of, made up of very good coworkers and commitment is and the concept education are two very important words for us, of course. Okay. That's that's wonderful how this all began with your family and the tradition. Katarina, can you tell us about the landscape of the Marque region and geography and terroir of your specific vineyards in Castale Yesi? Yes, of course. Let's say, especially, actually, let me start in this way, especially for all those people who had never been to the region or maybe, like, forty ones, you know, like, that we we don't see each other. We don't have pictures of videos to show. It's not a video call. So of course, it's like different to and, to explain. So let me try to explain this way. Like, have you ever thought of, how we feel to be in the heels? In the middle of a beautiful sunflower field sitting under an olive tree surrounded by vineyards with a wonderful view of the sea and the mountains in the distance waiting for you to go hiking. So, like, I'm asking you that actually because if you visualize this, it's actually you're visualizing our you can see our region. This is really how our region is made. Beautiful. And, yeah, And it's really like a beautiful, I mean, you were there, John, and it's really Yes. It's gorgeous. Beautiful region, like, definitely not very well known. It's, where we are exactly, like, in the region of Casa de Yezi, it's like a hilly era with all this gentle rolling hills. And exactly the market region is, this tiny region in, Central Italy. Just a half a million people live there. So it's still very small. And in this scenario, actually, Vadicchio has always been a very, very important, vine of our region because Vedicchio is one of the most ancient Italian vine varieties, and it is considered an indigenous one because it can be planted and cultivated all in this area. Let's say that potentially, actually, it could grow everywhere. It could grow in any other region, but Here, there are the perfect microclimate conditions, the soil conditions, and even the sun exposures, thanks to which the buying variety can find the the ideal conditions and and grow in such a way that It can develop those particular characteristics. Thanks to which then it can be recognized as Vedicchio as such worldwide. And Vedicchio is quite interesting. If you just allow me to explain why it is called Vedicchio. Because it comes from verde, which means green in Italian. And it's called green actually for two reasons. First of all, because, the grapes are doing the ripening process. They always, stay a little bit greenish. And also because in the wine, in the glass of wine, you have this greenish nuances, which is which are typical of edicchio. And second, which is also very important because edicchio is a kind of, vine which actually is very flourishing. Like, until the fourth row actually, it it's not fertile. That's why it's a vine which really grows very high. But if you just let it grow, it would just, be so fresh and cover the entire land. That's why it's called Vedicchio because it's, yeah, it it really comes from there, they green. And, of course, it's called of the castles of Yeezy because as exactly you were saying, on it, she used to stand, still stands nowadays, a castle. From the middle age. We call them castle, but castles, but they are actually world cities, like, with proper, I mean, with thousands of people living in. And during the middle, like, all these castles were conquered by the the castle, which then became the main one called, yazie. And, the vineyards actually in our area, the soil is mostly made of clay sand and the silt. But then, of course, depending on where you are, depending on the exposure of the vineyard depending on how close the vineyard is to the to the seaside or not because we should not forget that we do have a bigger influence by the winds coming from the sea because we're about twenty kilometers, twenty five kilometers, like, from, from the sea. It, like, of course, like, composure of the soil can change. But we are actually, as Saturday, our vineyards are in the hills at an average altitude of about from eight hundred twenty to eleven hundred forty nine feet above the sea level. And we are exactly right in the middle between the upper nine. So the mountain chain on the back and the And this is really very important, because, yeah, it's it's a kind of sheltered era. And especially in this particular moment with climate change, it's really very important to be there. No. Wonderful. Yes. It is a it's a stunning area and, the wines as well are are fabulous. A great area for, you know, tourism, wine wine tourism as well. So Katarina, the Sartarelli winery or your family as vid Viticulturists, tell us how that you differentiate and distinguish the quality of your grapes from other competitors in the market. That's a good question, actually. Very good question. Let's say, let me answer you maybe with one of the worst, which is which are very important for us and on which our philosophy is based, which is, care. Okay. Here is really fundamental for the vineyards. We treat the vineyards in the grapes, the best we can, of course, and, we take very good care of them. And we all is done on, of course, also in the past, like, falling the philosophy of our other other father, which is actually the wine is made in the vineyards, which is absolutely true because everything comes from there. Correct. And, actually, something very interesting also what we do in order to differentiate ourselves is, we do have our own vine nursery. Like, at that time, actually, when all this started, this project started, I was not even born. And we really never talked about that. Exactly. But then, like, seven, eight years ago, we started to talk about that because when the one that started the one where my my grandfather started, he already had, like, a very old vineyard. And so then when my father joined him, they had this idea to do the vine selection. So every time we replanted a new vineyard, got a new, a piece of land, planted the vineyard, we always used our own vines. So over the years, we selected, like, something like thirty two clones. And now we have planted all of them in a proper vineyard, like, environment nursery that we call actually the perfect vineyard for one reason because there are the perfect conditions and, in that being a really slight it's like it it it's gorgeous because the location where it's what it it is. Actually, it's like an unfit theater in the middle of the hills and moreover because it's really like, we we have all this clones over there. And it's very interesting because, actually, if you go nowadays to a vine core and you get, you wanna plan the Vicky of Vignard, actually, you will get from three to four clones no more than that. Instead, we have, like, thirty two, so of course, it's it's good. And Another thing which is also very interesting is, we did all of that because we are just Vadicky producers. We produce only Vadicky. So we wanted of course, and we wanted to, and we need to need it to differentiate ourselves from from the others in general from the rest. So our purpose was to give, like, more romantic nuances, more complexity to the wines, and to enhance, of course, the characteristics, which are typical. This vine variety of edicchio by intensifying them even more. And yet, of course, by maintaining the traditional taste. And, moreover, we also use our own yeast Maybe there's something which not everyone knows. Mhmm. So what we do is actually over the years we selected from the skins of bachana grapes, bachana is our late harvested wine, like our premium wine, selected actually, the the yeast from the skins of, of the grapes. And so what we do now is seventy percent of the production is made by using natural yeast, like braties, and thirty percent of the production is made by using, Pachana is. And, yeah, so when as I was, answering you with the with the word care, maybe it's good if I mentioned then all the words on which our philosophy is based which are, of course, like love, love for the land, respect, care, tradition, and future. So Yeah. Well, that's that's wonderful. That's a nice philosophy to maintain throughout, your tradition as a family and viticulturist. And those other curacities are very interesting as well about the the yeast. Let's see. In terms of sustainability now, Katadena, please explain to the listeners, the introduction of Sartarelli zero. Yeah. Satay does zero. Exactly. Satay does zero actually is a project on which we have been working. I mean, this project we have been working on since two thousand thirteen. Then we decided to present it in April two thousand twenty, at the beginning of that month, you know, we were completely in lockdown in Italy, and the entire world was going to be in lockdown because of COVID And frankly speaking, we used that moment to present it because it was just a perfect moment to to let the people understand how big how important it is to protect our own land, our world, and entire earth, of course. So in two thousand twenty, in two thousand twenty, yes, we let it certify, and we got the name dot zero. Dot zero means that zero are the residual chemicals that we have based on the grapes and in the world. Okay. Okay. So what we do actually is, we don't treat the the vineyards, like, with the fit of pharmaceutical products, but what we do instead is, like, we treat the vineyards with, resistance end users. So what we do is, like, when the grapes begin to sprout, we just use the resistance in juices, which are advanced, technical products and natural extracts, and they are the result of a very long accurate research process. So during this phase, actually, we we spray the vines with the with the resistance end users that they're actually they, they contain herbs, algae, and other elements, for instance, like, orange skins, and all this element. Yeah. All these elements actually, they have, the purpose of simulating a disease attack. And the result of course is that we simulated this attack and the violence actually, the thing they're going to be attacked really, so they start protecting themselves by themselves without any need of external help. And it will be actually like a natural vaccine. Correct. Yeah. Okay. Understandable. And what is really nice and interesting, behind this philosophy is that we don't really treat the vines, but we train the vines to protect themselves because we consider the vine as a living being, which is actually like a human being. It's really a living being with a genetic on memory, which is absolutely, if if it's stimulated, it's absolutely possible for for the vine to protect itself. And I think it's very interesting because it really puts, like, in a very different, way of thinking that the concept of land, man, and vine. So, and and and the immune system of the vine itself, of course, improves improves too. So but all this actually has been possible. And here we go back to, to the fact that we're talking about the care, you know, the wine is made in the vineyards and so on. Because all this is possible, of course, because the vineyards over the years have always been very well treated. Like, you cannot start from one day to the other to say, okay. Now we do buy we use the resistance and users that's gonna work. Not really. There is it's a very long process to And every year, then, we got the certification by Rina Goku exactly because they usually come December to the onenery right before Christmas. They, test every single tank and they make sure that they wanna make sure, of course, they wanna have the proof that it's, dot zero. There is zero chemicals are zero. So of course, it's, very challenging, but it's it's very important as well to have it and especially for the consumer, health care. And it's, I mean, for the consumer health is Of course. Yeah. 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 guide to Italian wine, Sanjay Vazzy Lambrusco, and other stories, and much, much more. On our website, mama jumbo shrimp dot com. Now back to the show. That's very, it's very challenging, but it's very forward thinking on how behalf of start the delivery. And, it's it's also preventative care, you know, for the future. So that's nice to hear about, the sartarelli dot zero. Katigna, we have a question from Jing. Would you mind answering, the question off the floor, please? Yeah. I can I can do it now or yeah? Okay. Let's I I don't see the question. Let's see here. Like, do you want to just have him to the question out loud? Alright. Sure. Go ahead. I'm going okay. Yeah. So her question is about resistance spray. Do you produce it yourself, or do you have a provider for it? That's a very good question, actually. We have a provider for that, and thanks for the cash question. What is the name again of the latest question? Her name is Jin Wang. In one. Alright. Thank you very much for it. It's really a very good question. No. We actually we don't produce them by ourselves, but it's a company, with which we work. And it's our grown on this that he is a very, dedicated university teacher to this process and he's the one who introduced us to this project in which we strongly believed in. So it's a company which makes them and they are usually like all elements from all around the world. I mean, we need to simulate the the vine to protect itself by any family, any kind of sickness. So, the the elements actually that you also find in these resistance end users they come from, the primary goods, let's say like that, which come from other regions, but also internationally from other countries, of course. I mean, it's, but it's a company, yes, which makes them for us and with which we work. Yeah. Okay. Thank you. Thank you very much for answering that question and for asking a question. Okay. So let's see here. Katarina, what would you say is the most rewarding part of your job? So so how I was thinking, like, a good question, I guess, actually, let's look at that. If I think two parts, if my father were was here and they should be answered the question and with a set of course, which I strongly believe, like, when people come to the one way, we let them live and experience to see the reaction, in their eyes whenever they taste the wines. And, especially, you know, for the producer, relate my father, my brother, to be there and see the reaction in their eyes that the renewed of people who really enjoy the wines, love the wines, and love the vineyards, love going around, and really of leaving this experience. I think it's nice. Yes. Wonderful. If you really asked me, actually, I think what is, Very nice is to have the awareness and the consciousness that, through our wine session, we can make, moments of people, like precious and unforgettable. And that makes me very proud. And it doesn't have to do really anything with branding or like remembering the brand or the label, not at all like the bottle. No. It's not like that. It's something beyond that, like, above that. I think it's really very wonderful. I mean, to think that you can make special someone at these moments. It can either be like a family party or like, party for, you know, a some graduate university or welcoming a new baby or welcoming some someone back home or, just thinking that you are there with them that through your work because maybe, you know, the wine is very good and then you were able through your partner to set the wine to the specific shop in the glass or it can either be New York or Connecticut or like, on the West Coast in in in Washington state or in Japan, and you think that someone goes to the shop and ask the consultant, you know, would you mind to give me a good wine for my party? And then that consultant says, okay. You can grab, like, a bottle of satarelli wine and then I have a lot. Perfect. That's something I think which really makes me proud, especially because, you know, wine is is, of course, economically speaking, we have to call it, like, a commodity, but wine is something more. Wine is a credit union. It's really like an element which unites people. You see, like, anywhere around the world whenever you have a meeting, you have a topic to discuss or you also just have an argument with someone at the end of that. You just say, you know, let's go and and let's, get a glass of wine. And that's what I mean actually because really, like, wine is able to unite people. And what's really interesting, it's able to unite people from all different cultures, different places different ages, you see also right now with, wine, with the zero aqua content, you know, really wine is something which can't, unify everyone and everything. So I think it's, related to to the fact that it's, the power of wine. Yeah. Yes. So thank you. That was a wonderful answer, and and that's very rewarding to hear that rewarding part of your job. And what what it all comes down to is people enjoying wine and uniting together. That's that's very nice. So let's see here. Next question I have is for you to please describe your best selling wines on the local, national, and international markets. And can you talk to us about the eth of Cafe as well? Yeah. So as you know, we have five wands. Now we have six wands because exactly it's our fifty nine rashes. So we introduced these as you were saying, the new one, new wine. Let's say, three of our wines, which are really the ones, which are part of our core production and which are very good, key wines and sally wines actually a little bit everywhere, which are like a satere deli classico, Khalilvio, and and, Bastiana. Then depending, of course, and the taste depending on on many different situations like, like Saturday classical, which is a basic wine, of course, like, which is the most representative wine that we have is a typical expression that becomes a very immediate wine, very easy to drink, very versatile, and then it's also very approachable actually. And, this is just the result of the that of the harvest that we carry out in our youngest vineyards. And this one for instance goes very well, like, especially in the US. In the US and Japan, it's it's very good wine because it's very legit. It's very there. Then we have reasons like Trelevio, which is the result of the selection on the best grapes that we carry out in our oldest vineyards, but also the best ones and Trelivia comes from Latin, you know, like, two people to have nearly the wines called after the name of the errors where the Sure. Where the Sure. Where that wine comes from. So it means in between the olive trees and Trelivia comes exact the oldest vine is exactly located in this area called leave you fifty years old. And that wine for instance goes very well, like, in, in Norway, like, in Ireland, in some European countries in Italy, but also in the States particular states of of the US, like Texas, Florida, or, like, on the East Coast of, Canada. So, yeah, and then in Bauchana, which is actually our proud trademark because if we are here today as a one way as Saturday, we really must, say thank you to Bachana because Bachana is the one in which changed a little bit of a story, of course, but also I think the story of Vachana in, in general. And, because Bachana is is a wine which got a very important award back in nineteen ninety nine with the nineteen ninety seven vintage. And it was at the international one challenge in London, and it got both the Italian one y one trophy and the y one trophy. Which is, at that time, it it would be like the best white wine or the world. And it was really important for us, but for the entire region era because actually it was the first time that the Dikyo hit the international scene. And this wine, Vachana is very well known. Sometimes I must say that Vachana is even more more unknown than, Sattarelli itself. Like, you know, Vachana seems to be, like, in the, you know, Satterelli and then Vachana. Like, it's it's quite interesting also how I developed all that. And, yeah, so I think like these are the three ones that we that we focus, mostly on. And then, of course, there is a sparkly wine. And each one of them has very different characteristics when I think also is very interesting about Our production is that it's all made of edicchio, hundred percent edicchio, same making process for all the wines, stainless steel tanks. And yet, just because all the vineyards are made of smaller pairs of smaller plots, different exposures to the sun, we can make totally different wines in between each other. And so it's really interesting also to see how versatile this varying variety can be and how versatile Vadicky can be. So even if as I was saying before at the very beginning, like a Vadicky was definitely an undervalued vine varieties, especially in the beginning, then with the period of time, things have changed. Vadikyo is, has so many characteristics which are not very well known and which are just great. When you were talking about ethyl castrate, for instance, you know, like, there was a very important, research and analysis, which was carried out, few years ago. It was two thousand three by the, Department of Nutrition Sciences in, at the University in Acona. And they found out actually that in, Vedicchio, there is a very high concentration on ethyl ethyl ethyl ethyl ethyl ethylate is an active ingredient, which has amazing, natural phenolic antioxidant properties and a deep cafe is actually able to prevent any kind of liver disease or, like, for instance, hepatic fibrosis. And that means actually, and moreover what is very important to say is that you can find a thick cafe. Usually in red wines but not in white wine. So the only white wine worldwide where you can find ethyl phosphate in is exactly the dicchio. So that means actually if you, you know, use the dicchio if you drink the dicchio during the day and it's part of your daily diet, of course, is a guarantee for for good health. And we know also that for sure the cafe is also able to slow down the aging process of our assess. Besides, resveratrol. And, so that means also if you make good use of, I think, athlete always, of course, in a moderate way because, you know, balance has relatives used to say it means that you have a long, a longer life expectancy. And if you consider that the market region is, together with Sardinia nearly, between among the regions which have the longest life expectancy, and if you think that, Italy is, the country of Europe with the longest life expectancy. It goes by itself that if you drink a vidicule, you must stay in a moderate way, moderate way. You must stay young and healthy, of course. Getting back to when you were talking about Veradicchio is one of the oldest native grapes. You know, the octopus grapes in in Italy, that's very important as well that they're, you know, I mean, I think coming up with climate change and having this direction going with the native groups as well. It says a lot. So really interesting. Thank you for that answer. Thank you. Sorry there. I lost you really. That's okay. I'm here. I'm here. Okay. So, let's see here. Katarina, how about nope. Let's talk a little bit about the museum. And where did the idea of the museum come from and why? That was my idea. Sorry. I don't so long. Okay. Here we go. Too too much pride, but it was my idea because we started this construction course. We wanted to do actually, we wanted to do a very nice, shop and, you know, like, a welcoming room for people when they, exactly, when they come, especially because we want to welcome people to let them even experience, like, our partners. And then that's why I had the idea of, having this, museum because I thought there were many it was also important actually because, you know, we we just make ridiculous, I was saying, and we wanted really to pay tribute to this variety to which we are allowed. So that's that's the one reason, of course, ridiculous always been at the heart of our production So we all allowed to this extraordinary, vine variety. So that's why the idea of edicchio, but moreover and, last but not least, actually, is that there were so many, full stories, which are also thought they were true, but which were not really about Vadicki. So this is why Danja of, having, this museum called in the decivators. And it's called in the decivators, not because we wanted to copy the same sentence quote by the Latins by the promising, like, immuno writers. Okay. Great. But just to say that we really, found out the truth of Vadikio. And we're very happy because who helped us on always and who strongly believed in this project is, Professor Checkarelli. Unfortunately he passed away a couple of years ago. And he used to be the most important, invaluable historian of our region. He wrote so many books about the market region traditions and above Adiquio. So for instance, one of the many stories, which was false actually was about the king, king Alaric. Like, there was a second room back in, four hundred ten, Anastomian. And, after the sack of Rome, actually, he came to the market region to get, that's what you can find proofs in the books. Actually, that he came to the market region to get a white wine, because it was to give power back strength back to the troops. It's true. He came here. He got a white wine, but from there to say that it was ridiculous, it's quite, it's it's not correct because no one knows if it was ridiculous at that time. For sure that there was white wine made in the region for sure during the middle age. We had the monks, of course, who used to make a lot of wines in in the monastery. So that's that's absolutely true. But we don't know we don't know really if it was, Vedicchio. What we can say actually and that's what we found out that the first time that, Vedicchio was, was mentioned in a book was in a fifteen fifty seven. And it wasn't a translation of a Spanish essay about agriculture, which is Libro de Erecultura. Okay. It was written by my mambriano. So it was the first time that he really, talked about a deque as a violent variety and recognized as, as such. And then, what we found out, for instance, that there is for sure a genetic similarity to Mhmm. Because our region was hit by by a very bad flag back in forth in the fifteenth century. So in fourteen, fourteen seventy, fourteen hundred seventy, what happened is, the community is they embodied the longer bars. So from Lombardia and Venetal to come and repopulate the error. And in order to convince them to do that, of course, they gave them land for free because, you know, whatever population was done, they were most of the people had already died. So they came, they repopulated the error. And that's when there was this exchange, between Prabhiana and the Dikyo. Okay. There were many many theories, but, most probably, it was ridiculous that from here was brought to that era by the longer bars. And really there were proof there were researchers done. So genetically speaking, they are the same. They're really very close to each other. But then it's very interesting to see how two different binds, like, being cultivated in different areas, different market climate conditions, different soils and then they developed in such a different way that we now have two indigenous vines, but, like, in very different areas. So that's that's quite interesting. That's what we found out. Okay. Wonderful. Thank you. Okay. Here, we're let me let me move on to another question, please. And this is a fantastic I can't wait to hear this story. This year is Saturday's 50th anniversary. What do you have planned? Yeah. This is our fruit in the restaurant section. Actually, what we planned this year, first of all, we did a new one. So we have this exceptional new one called Meleta. It's actually a reserve a wine. So something in the middle between Figio and Bachano. And what we yeah. And it's what we did actually this year is we invited, like, in different groups, like, our partners from different countries that came to visit us, and that's what we would like to continue to do also next next year. And, I think they the, like, my family, Steve, would like to do something in December, like, about Melita to talk more about this one, like, something to price, which I'm not sure, aware of. That'd be awesome. Okay. It's gonna be a surprise for me as well, I think. And, and, yeah, so so the the one in staff actually Melita for me is just, Yeah. It it it has a very big, profound meaning because actually Melita was exactly my grandmother. So my grandmother, grandfather's, wife, of course. And, anytime that you read the story about Satrelli, you always find a name matilda, you never find the name Mileta. Why? Because her name was Matilda, but then she was actually, in the family, like, she had a nickname, which was Mileta. There was, like, a very sad story behind her, but anyway, she was called off the name of one of her aunts who had an accident. So, like, as a tribute to her, like, they call her Matilda, but then they can now name make it to you. Call her Matilda and the family. So that's when they started to call her Melita, and there was the nickname in the So I thought it was important to give the identity back to my grandmother who was really, like, a key figure in the family and, like, an exceptional woman, really, like, yeah, really wonderful woman. So that's why and it's the first time that we have a name, of the wine caught up. I mean, the wine caught after the name of someone in the family, but I really thought it was important, especially because I love numbers, as you can think, of course, economics. Mhmm. Okay. Katarina is eight eight letters. My father Patrice's eight letters and a classic Otralevian baton and they all are have eight letters. So Melita was just perfect. And plus anywhere around the world that you can say correctly, like Melita is easy, and it sounds very good. It's very sweet. And it's like an astonishing wine as well. And, yeah, so that's that's, we didn't we wanted to plan, actually, also, like, a big party, but because of COVID, we're not a hundred percent sure. And then, yeah, so we said, okay, we do, like, small parties smaller parties. That's what we do. Yeah. Oh, that's thank you. That's a wonderful story and a a beautiful name, Milita. And, that really came full circle, by celebrating her on the fiftieth anniversary. That's very nice. Okay. Moving on, Katarina. I'm coming to a question on climate change here. What are some of your deeper concerns of today's climate change for your winery? And are you taking a proactive or reactive approach? Actually, that's a very good and actual question. We actually take a proactive approach. You can only have a reactive approach because it would just be too late. Great. So what we do actually, three things, three different story. First of all, like, on older vines, when we have, like, older vines, like, the already existing vines, we use a drag arrow, like this special tool which is used to that we use actually for breaking up and smoothing out the surface of the soil. Okay. And it goes down actually to nine point fifty inches. And for instance, we're already done now. I mean, just finished the harvest. We're already done it. And, essentially, a machine which breaks the surface of the soil. And it's important because whenever it rains, actually, what it happens is that the rain can really go through into the soil, and, you know, when when it's too dry, then if it rains and then the water would just be going away. Instead in this way, the water really goes into the soil and, so like the soil is ready to get all the water without, wasting any single drop. Okay. And that's very important because the the problem with the climate change is the lack of water. So many people ask us, of course, like, are you able to water in the vineyards? No. We're not because it's not possible. It's not allowed because if people miss water, for drinking. Of course, you can think that it goes by itself. We cannot use water to for, you know, for for the vineyards. Of course, we must find other ways. Another way also for the new vines, actually, what we do is, like, whenever we plan the vines, we do have, we must have the roots going deeper in the soil. Okay. So we go down actually with longer root socks. And, in this way, like, the roots have a much higher chance to find water in the soil. And of course, depending on the vineyards, we use different rootstocks. For instance, we have one vineyard, but china vineyard, the late harvest wine, which has a very, very good water reserve. So no matter what, of course, we don't need special root stocks to bring their roots down to go deep down because it's already good water reserve. There are other vineyards where we have to have, American root stocks, but also other root stocks depending on the condition of the soil to have the roots going down exactly to find water, especially in summer, when in when they there would be a lack of water when there is the drought as we had last summer for for sure for instance. Oh, yeah. Definitely. And moreover, also what we do, actually, it's it's not the best, but we have to. We had to prevent so the vines just in case they don't really make it with the roots to to find the water. Is, to, train to limit a little bit the production per each vine. So to have another control, you know, our purpose is always to have, of course, a very good quality, but also good amount on the vines, which is possible. But you have to take it, I mean, to to really have it under control. An exception that's my my father keeps saying that all the time is true, actually. That's a very good curiosity. The exception is our fifty years old year old, vine, vineyard. The one of Trelevio, which is really fifty years old as old as the winery, it's still the holy vineyard which has caused us I mean, no no vineyard causes causes us prongs. Let's say that the the lack of water has caused no promise to this vineyard. It's still the most product one, the most beautiful vineyard we have. And there is also, like, a little earth side on this vineyard, but we cannot touch it. We must stay like that because it's quite an exception. So Oh, that's. Yeah. That's wonderful. The old vines are like building on the hill. They can go the distance. They can withstand time. That's and with the waters, that that sounds like, that's what's happening there with your old vineyards. Yeah. Okay. So, Let's see. I have one more question if we have time. And that is what for you is the most important factor needed to maintain a successful family winery? I'm also asking myself again. I think is, to have respect of the tradition of cocaine before you, other work which was done in this case for me, for sure, for my brother, by my grandfather and by my father who's still young and in business, of course. But to have the respect for the land for the tradition, and yet to be able to look into the future, still respecting tradition. Try to be innovative to to think to have new ideas and, and of course, I think, like, to understand also the characteristics, like in a regular in any other company to to understand characteristics of each, member of the team to enhance their characteristics in order to have, you know, everyone work together for the same purpose to respect actually the passion of everyone and the human dignity. And, I think it's much more than just work. It really is about passion, it's about commitment, it's about love, what you do. And, but of course, family business, you know, ideally, it it it it's wonderful, but it's not like in a movie. It's also reality. Sometimes it can also be, you know, I'm very frank, open person. It can also be hard because it's your family. So sometimes you don't have to take it too personal. You must really be able in your brain to divide the two things. So it's really wonderful. But, you know, there are also days which might be, difficult. So I think it's quite it's very nice, but it's also challenging sometimes. So the the most important factor behind that is, anyway, passion and love and respect. Yeah. I think these are the three elements which are the most important ones. Yeah. Oh, that's wonderful. Those are the elements that you've been carrying through this whole interview, and I really appreciate you, you know, your coherency here, and you can see that within your family. Because sometimes it's not always always the case where, you know, the family members will want to continue on in the family business or the family winery. So, it sounds like you've just all been, you know, raised in a very special way and and are keeping these traditions going. That's really what draw me to this interview and and your family. So congratulations. And, if we have some more questions from the floor, I think we could bring them up now, Leica, possibly, or joy. Hold a second. Oh, there's a question. So he was asking. His question is, Veritica wines can go wrong so easily. He's curious about your wine, whether it has sufficient, acidity, and freshness. So I guess that's it. Do you wanna answer? Okay. Yeah. You mean, should I answer? Yeah. I mean, they Sure. Our wines have, yeah, like, they they have, like, a very good acidity. And, the echo content is always very high. We restart from thirteen percent. And exactly as I was saying, like, in the in the past, of course, not, the ticket was not very well known as a quality wine, but I think also with the passive of time, like, producers in our region realized really how precious it can be, how versatile this vine variety can be, and how much good potential this variety can have. So, yes, definitely. Our wines, have this freshness. But there is a very interesting something to say about, our wines and Vadicky wines in general is that they really have very good aging capacity as well. And I'm pointing out all the fact of that they have very good aging capacity because recently, like last month, we released in a couple of states like, of of countries older vintages of Trelivia. We are talking about two thousand eleven, two thousand twelve thirteen, and it was a great success session. It still is because we noticed that this wine and, like, other wines for sure in general, like the dawn, I mean, of our production, they don't lose the freshness. Also when they develop the age, they still keep this kind of freshness, which is quite, quite astonishing. So I think actually, the the the good quality of a wine, you can really see, like, in in a couple of years, like, in a good amount of of years from from from now. And definitely, yeah, VaticO has a very good aging capacity. And, yeah, I hope I answered the question. Any other questions? I guess that's it. So, yeah, thanks. So I just wanted to, say something though before we end, like, what is our next club house? Alright. So our next clubhouse is going to be on the third of November. That's gonna be at six PM, Italian time zone. That's Kevin De La Chante. You will be interviewing Pierluigi travel uni. From, so see you there, for those who are free. Thank you. Perfect. Oh my gosh. Okay. Thank you. Thank you. Thank you. Everybody for, coming on to clubhouse Joan. Thank you for interviewing, Katarina. Thank you so much for your time, and and then it was a wonderful interview. And, I I wish I wish you both a wonderful weekend as well. Thank you very much. And to you too. Happy Halloween. Oh, gosh. I forgot it. Yes. Happy Halloween. Yes. Oh, everyone. Bye. Thank you so much indeed. Thank you. Have a good weekend. Thank you. Bye. Site. Try. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud Apple Podcasts, Spotify with email ifm and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianwine podcast dot com. Any amount helps cover equipment, and publication costs. Until next time.