Ep. 1198 Xiaowen Du Interviews Matteo Giustiniani | Clubhouse Ambassador's Corner

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This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Welcome to the Italian Wine Club on Clubhouse. This is Of course, the Ambassador Kona, the fireside chat with Matteo Justignani. And today, it is our favorite ambassador. Hello. Welcome. Hi, Steve. Thank you for the introduction. I'm so happy to be here. Is Matel your boss? Oh, we can say that. Yes. Okay. Let's so let's say that. So you're right at home. You are, I guess I know why you've chosen Mateo. I'm very happy. I I haven't I'm I'm not sure if I've met Mateo. Mateo, have we met? I don't think so. Yeah. I don't think so either. So I'm looking forward to this chat. Just be get close to the mic so we can hear you better. And, Sean is, of course, our Italian wine ambassador. She worked with us. She was part of our staff for a very, very long time. Well, long time for our standards. How many years have you had you been with us, Shawen? Almost four years. I know that's almost like a miracle. Right? So by our standards. So And then, Shawan, moved to, work in, Avinione, and Matteo is are you the winemaker? I'm the winemaker. Yeah. Okay. Great. So I'm looking forward to I'm going to now mute my mic, Shawanne, and I'm going to let you take over. You know how this works? Your interview with Elena Fucci is one still one of the most popular, episodes. That we replay on Italian wine podcast. So, I think way way over eight thousand listens just on soundcloud. So probably around ten thousand listens already. So hopefully this too will be a very successful episode, on a Italian wine podcast. So I will be leaving you two alone, and then I will try to come back. And, of course, I'll come back if there are any technical difficulties as well. Okay? Take it away, Sean. Thank you, Steve. Thank you, Steve. Thank you for giving us a less opportunity. So, yeah, we'll start to say why I select Mattel as my favorite producer. So it's not just because Mattel is my boss. I have to interview my boss. That's that's not the case. Actually, since last year, like, in September, as David said, I relocated to Tuscany, and started to work via Amunezae. So Amunezae is a very transparent company. Actually, the the company model is life through a glass. So I became a ranked advocate after understanding more and more about Valerie. So Mattel is the CEO and also the chef, one maker of Ammunizing. He's one of the people I look up to in one area. He is an approachable team leader with a strong work ethic. So as our tradition, we always define what should we expect from this interview or what kind of objective we set for this interview? So first of all, we will dive deeper into the multiple channel town and we don't update the multiple channel appalachian since we are here in this region. And secondly, many of you might know, I'm Unesi has already been in the textbook example. For making the best of incentive. But what you might not know is, I mean, they also takes many boxes in terms of the one certifications. So I think today is a good occasion for us to openly discuss regarding the various certification of Nunezae had achieved over the years and what had a a significance of this certification and which are the limitations then the last question, how did I discover the one of Ammunazi? Actually, it's before I came to work for Ammunazi. I already well aware of the ones from Ammunazi. I coordinated their one sponsorship for the VA course in Hong Kong in two thousand eighteen. Each time I got the chance to try a Maniza's one, I always impressed by how elegant some of it can be. Besides as I just completed my WSA diploma, and I still remember in the textbook, in the diploma textbook, these three, Mionazi has been mentioned twice as significant producer both for the section of mineral nobelie and the section for RingCentral, the multiple channel. So now I'm going to introduce my guest today which is Mattel Gicigiani. As I said, he's a he's a CEO and the chef, one maker of Avianese. He started inology and video culture at the University of Florence. And later he gained a master degree in technology from the university of of Bard. He started his career by working at Denise and very difficult pronunciation. I tried to pronounce it. Right? Do. Yeah. But that's a much better, domains for two years. So at that time, Virginia, her husband max, and her son, Brazil, were starting in Bardaux Aleton. So, Max shared with me that Dean Dennis has strongly recommended them to Hermatel. And Mattel John Avenue in two thousand eleven. His wife, Nina, is actually running their family winery named Victoria Sadi in Luca, Tuscany. He says he's currently an I n s e a d global executive MBA candidate. So now I will start to interview Mattel. So my first question is a personal question. What got you into one How do you start your career at Hamunasey? Could you please share with us your path to becoming a young CEO of Hamunasey? Thank you, Siao, for the introduction, and thank you, CV team for the invitation, very proud of having, see how in our team. And, thank you for the presentation because, very was very kind. And, why I'm here, actually, because, I met Virginia in Bordeaux. And, for me, Avianese, it was a kind of dream. I remember very well when I was a studded student team, in the Florence University, and I was studying international, but I use such as Merlo. And, and I remember an amazing bottle of Desidario, for me, Avidianese. It was a kind of, between other three for producer in Tuscany, one of the best producer for merlot, outside of, for the region. And then, of course, the idea of the Virginia or produce a one hundred percent, sangiovese, here in the Nobel manipulation was a kind of challenge because as you probably know, in this operation, we are allowed to add up to, thirty percent of other varieties, but in, which in mind, the focus was at Sanjay, and, I was very curious to deal with these varieties that actually is a part of my life. Since I'm a young because I grew up in Florence. So for me, such a visa, it's like my water. And, and then, of course, the idea to, work for the largest, biodynamic winery in Italy was another kind of challenge, especially when you are a young white maker, and you have to start your journey on, on this business. How I become a CEO. Actually, I made my career in a year in a union easy, almost, twelve years ago. And, actually, I'm the oldest manager here in the winery. So probably, we, the decided to appoint me as a CEO only because I'm the oldest. So Mattel is very modest because he became a CEO six years ago, which he was in the old days. Anyway, so how about the desiderial which your favorite one back then? Is it still your favorite? Oh, it's hard to choose. Actually, that favorite? I'm still considering, the scenario, one of the best expression of the low outside of or no region. And, of course, it's one of my favorite, but now it's one of my, son. So I cannot judge if I prefer, our merlot or I prefer our sangiovese. Okay. So let's go to that into a bit deeper but I'm not easy. So as you are a witness and an insider of the company, so could you share with us what has changed in the last thirteen years since Virginia took over January. What is Virginia's vision? The big question is what is not changed? In the last thirteenth years here that Navignon is probably the name. We are still called Indian easy, not easy to say that for everybody. And, we are more or less in the same area, but in the last thirteen years, unfortunately, the climate is changing a lot. I would like to say the soil, but in reality, we follow regenerative agriculture that We have practiced now for more than ten years. Our soil are different compared to what we find, more than less, ten years ago. And, she changed the she introduced, biodynamic. She introduced a kind of culture along a lot really different because for her, it's very important to take care of our employees. So, of course, we try to train and respect the people that they are working for us. We, changed, our approach on the Wang philosophy unfortunately, in the white making, we are still allowed to use a lot of chemical products. But here in a being an easy, we respect the quality of the grapes. And, actually, if you know what are you We knew you can do an amazing line without any, product. And, she increased the biodiversity now in our, so you can find plenty of different kind of herbs and animals. And, and, yeah, actually, you you know, met them at me because, you, you know, here only if it seems to be outside. You already see how many things are changing and Yeah. Absolutely. Absolutely. Like from my point of view, yeah, I'm here a little bit sheltered time, but I do witnesses, like, how much change we're making even in the last a little bit more than one year. For example, we gained our big car certification, and we are buying a lot of new electric cars for the company. So the goal is to change all the company cars to to electric. So always change or always, always things are changing day by day to make ammunizing or even better wondering. So that's the second question. So let's move to a question regarding the region. So if Munich WANnery is located in monkey po channel, Pasadena, let's dive deeper into the monkey po channel adulation, could you please briefly share with us the nobody's past, present, and future. I know we are now here for hours. So briefly. We are a very tiny population in the southeast part of Tuscany, very close to the border with India. We have a very, particular weather. Our climate is what we call inland Mediterranean weather. That's, means that basically we are, of course, influenced by the Mediterranean area. But in the reality, we are very close to a benign mountains. So, actually, we are not influenced a lot by the ocean, but mainly by the wind, northeast wind called tramontana. So that is translating in, having a very hot days during the summertime, but we have a very cold night. So during the night, the, vignas can, let me say, have a kind of brief because they finally can, have a low temperature. And so they are not, the hydration stress is mitigated. Then, concerning the soil, we have, sedimentary, soil created by, maritime sediments. We have two different area. Geological area. The first is a glistocene, and the second is a glistocene. So, basically, it's a mix of, clay rich soil. Sometimes we can find some, sandy soil, but they are more or less all reach in calcareous, so limestone soil. And it depends where you are. Sometimes you have a lot of organic metals. So in this kind of soil, sangiovese could be a little bit too much, bushes, too much vigorous. So that's, the leak for a multiple channel for, say, wines. Or in the other side, you can have a poor rich soil in organic methods, especially close to multiple channel, And in there, we have, more or less the sangiovese that usually can, age, for a while in this learning then, create the kind of complexity and unicity of sangiovese from Toscan. As you know, Navilever was the first, docG arrived in Italy. So we have a very long history. Jefferson was one of the first, one lover of our, station. And, of course, the name Nobile Minson Noble. So, the novel from Montecuchano was the line for the noble people. So, actually, it was very well recognized everywhere in the in the world. The presence of normally, three multiple channel for me is, It's a kind of challenge, because, we are, very tiny operation in a very, big world. And, so it could be in the same time a weakness because maybe we don't have a loss of quantity to share with everybody. So, you know, sorry if you're not really, sometimes is not so important, especially with the confusion that maybe you can have with the multiple channel of the Bluetooth, but that actually is another reason, is another what I thought is a likes, if if you like, if you want to compare in the US, Washington, DC, and Washington state, or if you want to compare and say, Italian Way, there is a famous film, with, Gera Shoney, is one of the actor, is actually carpi. Carp is a nice city, but carpi is beautiful. It is actually more or less of, comparing a multiple channel town and multiple channel grapes. For the future, I'm very, optimistic, especially because here in our population, they are a lot of producer that they are changing their mind. They are focused on quality, and they are a lot of investment that they are they are coming here. They are very famous families such as Antinori and Fiscobaldi, they are investing here. And also, they are a lot of behind, winemakers that they are very open minded and they are very focused on, Sanjay, and our indigenous varieties. Such as Maumulo, Camayllo, Colorado. And now they decided also to revamp a little bit of the operation with the Gabby. I don't want to talk about the geological and difference that you can find in different Gabby, but for sure, it's a very, good, opportunity for our operation because in this kind of rules that you have to follow if you want to produce a jamie. Actually, you have to use only your grapes. And here in the opinion easy, we think that if you if you want to do a great wine, you have to take care of the whole process. And actually the big part of our job as we make this done in the video. So if you don't have the control of the grapes, you cannot do the quality. And in the PRV's mandatory. Thank you, Mattel. Yeah. That's a very good summary of past present and future of nobody. So the past is very glorious. Even Thomas Jefferson was a big fan of nobody. And present, we have a lot of challenges that the producers are working hard to show what the best qualities on your website from this population can bring to the world. So let's hope the future will always very bright for this region. The next question is regarding Viticulture. Before moving into Viticulture, I would like to take the opportunity to share the news that Ammunazi has been of all days, the Robert Parker, green, album, by the one advocate. The distinction is given in recognition of the most extraordinary cases of sustainable efforts in the wine industry. So Agnese is certified organic which has been certified since two thousand fifteen and the bell dynamic since two thousand nineteen, if I'm not wrong. In fact, our approach to with the culture is beyond the bell dynamic. So what do do biodynamic practices do to the ones? And what's your perception to most biodynamic brain culture? Well, that's a that's a big, question. Actually, I try to simplify the idea hearing, I mean, and easy, we are convinced, of actually, the human not feed the plant, but the plant feed the human. And actually, the plant can feed their self to the soil. So, what we are doing here in Abigene is is to actually take care of our soil, because the soil is the future of the humanity. It's probably isn't the most, important things that you have in turn. And unfortunately, when we decided to plant more than five thousand plants in the same one hectares, of course, it is not natural because there is a kind of imbalance environment for the plant and for the soil, especially because we had to go in our vineyards with the tractors. So we, we, then you have less herb in the soil, and then you can have some issue with the, water, and the organic matter start to decrease. Decrease. So, actually, what we are doing here in Avian is to, a good practice is, I don't know how many practices actually is try to, bring, oxie air in the soil. Try to be sure that when we have a rainfall, we are not miss, part of our soil. Oh, for example, we try to increase the organic methods through the air. We have more microorganisms more nitrogen needs to try to fix more organic matters. So we have to we add a little bit of compost in our soil and we spray biodynamic, preparation. We try to take care of our soil. Sometimes, I'm thinking very we are actually cultivated our plant or if we are cultivated our soil. So when you have this healthy soil, then, and you manage well your canopy, actually you can have a very healthy plant. I don't say that actually the plant can fight, alone to the disease. So of course, we still have to spray a little bit of copper and sulfur. But by the hand, we use also herbal infusion And every year, we are the big keys in the Monte of copper that we have to spray in our bin as a and, being a bad dynamic, but at the same time, being, Avianese is a kind of, mix between having a state of art, equipment and having, spending a lot of attention and time on serving the nature, the nature and, and the natural process. So, of course, here in Avian, Ace, we have also a very state of art equipment. We have a factors where we can symbolize, fuels. We have, equipment where we can spray the, the product, but at the same times, we can, manage the exactly the quantity that we spray for, say, some copper. We actually, mix between, new tools that we are discovering, through the technology. And, at the same times, but we spend a lot of time observing the plan. So even from my point of view, I can see, like, our reading culture list every day observing the plancks and building a relationship, very intimate relationship with the plancks. To understand whether the plancks suffering, any way of just taking care of the planck as the planck is more of our best friend, for example. So, yeah, Bowodynamic is our foundation at moment, but we don't think biodynamic is the method, for example, in the, if in the future, we can find another method even better than biodynamic. I mean, it will sure take on a method like that. That was a speech made by Mattel a while ago, which I believe is really the solution because at the moment, we think this is the currently best solution. But during our process, we always discover the better ways to make even better solutions for our soil for our plants. So the next question, since we talked about Viticulture, now we move on to one making, as you are also the chef, one maker of the company. So what's the one making philosophy at Ammunizing? So, just to, repeat myself, actually, in our opinion, a great wine is made in So, I'm considering my colleague, Alexis Grini, is our, the crown of me and, and, shift of operation, actually, I've been, a winemaker in the media. And because we spent a lot of time to observe our grapes, our plant, our soil. If you have air free grapes, then, of course, it's very easy to win five, then in the cellar, without using any, chemical, product. So what we do here in Avian East is what we call low intervention when making. So, actually, we, try to harvest the grapes when they are perfectly right. Then we have two different way to, to have the harvest. The first is a manual. The second one is crunchy. I'm sorry. Yeah, the one making philosophy. I can also share something from my eyes. Okay. When I first started working here, I also started in the cellar so I can have a better understanding of what's going on in the cellar. For example, we use Pierre. Have you shared that? Not yet. Okay. Get a quote. So we homemade our ease instead of buying any ease from the market. So this is also the minimum intervention of our winemaking practices here at Avianese. Plus all this in all the seller, like the only thing we will use is actually a minimum amount of sulfur. We don't use anything else. We don't buy any products on the market. So for people who know about one making, who know about vaccine broachers, you can get a very thick broacher with all kinds of things you can purchase to add into the one making process. So it's actually, yeah, one making is, let's say, not as pure as we would imagine, but here, I have Nunez, every other products has been banned So the only thing we add is the minimum amount of self test. I'm still alive. I'm so sorry, Matt. I'm, recovering from, approximately COVID. And, so I'm not feeling, still very well. And, yeah, thank you, and Sam, you had invited me a kid as well. So, you know, very well, your job. And, yes, I mean, here in the opinion, easy, we produce mainly red wine. And, so Of course, we have to manage also the extraction of the onions and the color from the skin. And, what we do here in Avian is is actually two different techniques. The first is, what we call semi carbonic maceration. So, actually, we, fill a part of our, tanks with, all bunches. These are typical techniques that you can find individually with large not in Bosiello. The Bosiello voice is typical carbonic maceration, one thing about the same carbonic maceration. And so we try to have also a little bit of tannies from the stocks that in our opinion, are very helpful to keep the freshness of the sangiovese. The second techniques that we use for our Greefi. Greefi is a super Tuscan. It's a blend of sangiovese and cabernet sauvignon, is what we call the co fermentation. So, actually, we fill our, tanks with both varieties at the same time. And we try to find a kind of balance between the strongness and the powerful of the cabinet's vineon from Clacer Ridge. Place so it reach, that we have here in, in our area with the elegance and the balance of the Sanjay. And actually, as you probably know, the Sanjay is not very reaching color. The cover name here is definitely reaching color. And that's so we've tried to find a kind of balance between the, the likeness of color of Sanjuveza and the higher city of Sanjuveza, and the body and the starkness of Cabenya, beside that, of course, sometimes we have a long fermentation, a long maceration. Depends according to the vintage, we change every time. We spend lots of time in the vineyards to observe the, our grapes, but we do exactly the same in the salad. We spent a lot of times on tasting and say tasting not drinking, our wine. And, and, of course, every winter is different. So it's very important to have an open discussion with, the whole team. And, the people that they are spending lots of time in the ninjas, they know very well, and they can transmit, what happened outside. Then, of course, being a winemaker, is like being, a chef of the cuisine, and in the kitchen. The only different is actually, we have just one shot per year. When you are a chef, you can repeat your your plot every day. When you are a winemaker, unfortunately, you have just one shot to a vintage. So, of course, we made a lot of mistakes, both sometimes, no, sometimes yes. But we learn every time from our mistakes. So what do we do actually during Union easy is try to, taste, every time also the old vintages and try to make a link between, what we have done in this specific vintage and how it takes today our markets. Thank you, Michael. Indeed, like, in Avianese, both for the beta culture and for technology, it takes a lot of observation and observation, actually, is one of the four pillars of Amianese. Because when you're making a product, this precisely, and you want to taste them very precisely as well, then you make a decision. So, yeah, in terms of these two aspects, both agriculture and technology, our precision attitude is in both aspects. Like, for example, even we are a relatively larger estate that actually we harvest every about two hectares separately in our seller, and they all ferment it separately. So that you can see, like, even we are a relatively larger estate, the way of our one making is very artisanal. Then let's move to the next aspects which hospitality is another pillar of Abneurazi binary. And what kind of experience does Abneurazi provide for our visitors? And how can this promote our brand awareness? Hi. We are in Tuscany. So we are very lucky because we have plenty of tourists every every season. And, here in Avinones, we are exactly between the Montecucciano and Cortona. I don't know if you have if you have ever been here in a meeting in in our area, but actually, both, cities are amazing. And, so, we decided more than, thirty years ago now to, create a kind of, wineries open for people. So the conviviality and the specality for a video easy, it's the center of our communication on sharing with people, learning from people because they are tied to people that came here from everywhere. So we try to spend time with them and, have a kind of, immediately feedback on the quality of our wines. And, we try to do our best to, show, the beautiful cuisine that we have in our region. And, we have a restaurant as well. And you can have it to Gary. You can, have a visit of our seller that just to let you know, our seller, is a dated of, eight, I say, eighteen, six t five. I am not mistaken. So, actually, it's very old. And, we have a kind of, factory, a farm, regenerative farm with our vegetable garden. And, so you can spend, also times on, peaking and seeing, our vegetables that they are growing. We have bees. We have animals. So so it's a kind of difficult Fattoria. They generative Fattoria. We are in Tuscany in the beautiful countryside of our region. Yeah. That's a good introduction of, our hospitality center. Name is the Capocene So if you ever have a chance to come to Tuscany, we we are very happy to welcome you to our hospitality center. So next question is the same regarding to a lot of certifications we got. So Avenue is also certified certified vegan and I ISO four five zero zero one. So maybe a lot of people don't know exactly these two certifications are made. So could you please let me know, let us know what each certification means, and there are so many certification out there at the moment in the one world. So what's your opinion towards one certifications? Okay. Actually, here in Armenian Easy, we, try to do, everything in real. So sometimes we up in that people say that they are vegan, they are banana, they are organic, but then they are not certified. Of course, we, I generally trust to people But, of course, if you are not certified, you are not certified. So it's a little bit long process, a lot of worrying, a lot of red tapes. But, I mean, it's really important to be sure that you are certified when you want communicate that you are doing stamping. And that's why here in Navianese, we are certified organic. We are certified by the damage, actually, to rear events. It's not, rearview band is, a French wide grover as marian army association. There are plenty of, very famous wineries that they are certified through, the event. And, actually, it's very also, I like this kind of certification because it's also an association So we spend a lot of times together sharing what we are doing. And actually, if you are a farmer, you learn a lot every time for the nature, but you learn a lot also sharing with the other people. And so if you want to develop the Balenami, coming in, it's very important to share your experience with the other buying growers. And, then we are certified in vegan. I don't know if you are familiar but actually the wine industry. You can add a lot of chemical product and also animal, there is its products such as gelatin, such as eggs, milk, here in Evignan Easy, we avoid to add and find any agents or chemistry products. So we decided to certify our process vegan. But just to be sure that we could use it properly to our consumer. Then we are certified also for the safety. Unfortunately, I'm pretty sure who there are as they are still a lot in slavery. That's it's very I'm I'm fair and let me say because, okay, you can be using it most important to the most beautiful and the most, enjoyable wine. But I mean, if you are doing that without expecting people that are working for you. It's a it's a very, I repeat myself unfair. And so we are certified on safety. And then, I think he will try to be certified also for cardiovascular Hopefully, we have a core code. So a big part of this information now, are, variable for our consumer to, digital. But because otherwise, I don't know if you are still space on the label to all the staff that we want to have. But, of course, we are having an easy. We we are we are a very well known, vanity. We are in, you know, the operation, so we are not losing to adding up certification just because we want to sell more of our wine. We would like to, produce our wine. We've, keeping the quality, keeping the sense of place but at the same time with the low impact on Earth. In we are a bipartisan certificate, company. So we are a benefit corporation. So, if I can translate it in a one sentence, Actually, we try to be one of the best company for the earth, not of the earth. We are here to reduce the maximum of quality, but without any, compromised without compromising, the future generation. That's a very good introduction with all our certifications. So, Virginia, our owner is also a firm believer of certification because the certification can make a company more credible because in this world, we all know, like everybody declares, a winery is sustainable. That was the proof. So, in a way, this kind of certification is a way to show we are credible. In the matter, we are declaring ourselves. Of course, those certifications are not there to help us to sell ones. So I have my personal experience for my one education. Like, I just did my the website diploma and a data via, via Italian one investor courses. So this courses is now, like, something to have one more stem, one more title on my CV is that during the process, I checked my knowledge. I improved myself by using this certification as a measurement. So I know better my process. So I want to learn a lot about one But without these certifications, I don't measure myself very, very clearly. So I think the same goes to our company. So we use this certification as a benchmark at where where we are at the moment. How we reach certain goals. How can we improve? Like, even after we reach a certain certification, our goal is now to stop there. It's actually to move further to keep improving what we are doing and to reach, like, the goal with mental side. The best one or a four for the earth for the planet. Okay. So since you already covered the big carb certification, so it can actually move on to the la not last, but second to last question, So from your point of view, what makes Avianese unique from the crowds? Italian wine podcast brought to you by mama jumbo shrimp. Where we are? So we are in a multiple channel escalation. What we are. So we are, people that want to achieve the quality, but without compromising the future for the generation. And, actually, let me say transparency. What we do here in America, if we have success, if we have unsatisfax, so sometimes we, unfortunately, we we missed the target sometimes we have, we discover something. Sometimes we have to, decided to change our process. Sometimes we have, something new, such as electricity, example, I don't know if you're familiar, but it's, the defaults of the wine, but actually, your quality is not affected. We want to be transparent. Transparancy, a consistency for a villain is, it's really important. Of course, we try to, we are very humble. Because actually they are, they're all to do. That's a very exciting road. So from the quality side, from the, environmental point of view, from, take care of our workers. But we try to do our best every team in touch to, increase and, our, our, job. Thank you, Mattel. Yeah. Indeed. You inform me, I think what make admin is unique is a transparency because, like, our company model loves through through glass. So, Yeah. So for me, it's the same. Like, since I came here, I don't feel like any of our departments is hiding anything from anybody. So, like, our meetings is open to everyone from the bottom, like, even from our interns to the top of our company, everything is very transparent. Okay. So let's go to the last question. Last question is what are the plans for Avianese? I mean, the future plans, of course, is anything new and exciting on the way. Oh, wow. That, of course, twenty to vintage. We are very exciting of the wine that they are aging in our seller. And, I'm very excited, especially because, this year, we've been fighting the all indigenous varieties, more or less five years ago, Alexis, our, and Virginia. Decided to, plant, some vineyards outside of, nobela population with these amazing indigenous varieties for the red, for the red wine I'm talking about mambolo. Mambolo is very, aromatic, floral, red, grapes. Then we have the canola. Canola is a kind of a metal in my opinion. It's very soft on tannins and reaching color. Then we have colorino, and colorino is a little bit strange because it's reaching color, but the tannins are not very elegant, but I love it. And then we have, alicante, and that we call locally because we are not too far away from the trasimeno lake. We call it gamay del trasimeno, but actually it's not gamay. It's alicante, so green asian. And then for the white varieties, we have a Caribbean, of course, we're working with different clones. Then we have a applicator that they locally call. I'm sorry. And then they we have, a little bit, and we have, an amazing varietal that we discover five years ago called Orpicky. Orpicky, they are only three actors in total. And, and, it's an amazing variety because we can keep a lot of acidity. And so it's gonna be very helpful, especially in the future when with the global warming, the temperature will be more and more tired. So how about the La Stella project? Do you want to share something about that? Okay. It's not a secret anymore. Okay. I'm joking. It's a it's an amazing project, Laastella, because we try to, increase the biodiversity in the vineyard. I already told you that actually it's a compromise being a partner being a growing global because actually we, have more than five thousand plants in the connectors. So, of course, it's a natural And so what we are studying here in Avinio is is try to create arenas where we, decrease the amount of, fines and we introduce, other, trees, and other bushes, and the animals, and, flowers, cover crop, and so on. So, we'll need to try we'll try to, also, on consignment trainings, see them, we are going to respect the people that have to work out the vignettes. So they added a lot of three hundred sixty degrees of project. It's the opinion of the the new millennium, and, very lucky because we are not the only one that they are working this kind of project. And in my opinion, we have to rebalance a little bit. The the the the farming of the of the vineyards and the happening. So here in the evening, easy. Hopefully, on last next year, we are gonna have to plant this video, but we have to wait at least six years before adding the first mile release on the back. Yeah. That's something exciting. So now we've finished all the questions. So, Stevie, do we have maybe questions from the audience or we can open the floor to audience? Okay. We do have one question. First of all, con congratulations. We had a small hiccup in the beginning, but everything was as Joy would like to say smooth as butter. So excellent. Thank you very much for that. We do have a question from Jane, your friend. She she asked, may I ask when you say we produce our East? What does it mean in a deeper way? From winemaking View, how could you know the activity status and bright amount of the East? Are they stable and has satisfactory consistency? How do you manage and control this pot? And that's from Jing. I suppose that's it's a winemaking questions to you both. Did you did you understand the question? First, when we say that we do our pedicures, we means that basically we do exactly what, I mean, if you are, bakery at home, you create your, heavy from address or sour yeast. So we try to cultivate in a micro, what the the system that we are going to use for the application. Are there stable, are there consistency? Here, we have to say thanks to our R and D department and our interns actually as well that they spend more or less the whole, the vintage time and looking through the microscope, which kind of east are developing in first of all, our dispute, and then in our text. If we are not completely sure about the quality of the Easter, we are going to send assembly in the laboratory, and they are going to do easier analysis. And they are going to confirm if we still have a good quality be still if we had some recommendations such as with companies. So, like, this Okay. That's great. So, I do have a small question for, for my tail and Sean, either of you. So when you say Avignonese is certified organic, and certified biodynamic, or is it both, or the entire, estate is both organic and biodynamic, or are there different parcels? How does it work? Okay. We are first of all, I'm gonna answer you. We are a fully certified organic and biodynamic, and not only for our web meeting process, but also for our honey, honey etcetera, etcetera, etcetera. Then, the answer is actually when we, you know, decided to move to organic combating. First of all, she decided to do only in thirty percent of our state. But then she decided to move to one hundred percent, especially for our workers. Because how I can how can you ask for some of people of your team to go outside and spray telephone? And two, the other people to spray only, with her body fusion. So immediately, she say, no. I cannot do it. So let's let me try to do, become the largest binary query. Italy. I'm being honest with you. We had, sometimes, some mistakes. But finally, after ten years, I can say that actually our total production, where the data is increasing, and it's perfectly comparable to the other producer that are you still using chemical agriculture? So, Mateo, you said that we you are of course well known to be the largest biodynamic state. How large is it? Can you give us some numbers in terms of acreage or hectares, and also a number of the different types of labels, number of labels. And if you can quantify that in number of bottles, just so that our audience has a panoramic view of the size because it is it is quite monumental because it is quite large. I'm gonna say, I'm gonna say the numbers in, actors. First of all, we have one hundred and seventy hectares. Of vineyards and three hundred in total. We, produce mainly, So you have a hundred and seventy hectares of vines. Right? But you have three hundred hectares of is state in general. And then we have, more than, ten different labels under Navignon Easy, and then we could use more or less one million dollars In total, one million bottles and twenty labels, did you say? Ten. Ten. Ten labels. Okay. Very good. Listen, I think I would love to ask you many, many more questions. Unfortunately, I've got a call at seven, so I have two minutes to get to my call. You know, showing how this works right at the office. I am not in command of my own agenda. I just do whatever Elena tells me to do. So Now I have to go, get on to, jump on to another Zoom. Thank you so much to both of you. Leica is making me work like crazy this week. It's it is the clubhouse marathon week. Yesterday, we had an interview with Oscar, Ariva Beine from domenico, clerico. So check that out soon. When we do the replay on Italian wine podcast, this episode, of course, will also be on Italian wine podcast. Thank you all for tuning in. We have three million listens the past, twelve months alone. So incredible jump showing. Thank you very much for joining us today. I'm also excited for your, career path, and you sound so happy, and you made so much to me. So that's it I'm signing off. I'm just going to let LICA tell us what's on next this week, LICA? Yeah. I'm sorry, Stevie, but we're trying to fill, the calendar for this December. Yeah. It's a Christmas holidays. Yeah. So, Joanne, I won't worry about it. So, yeah, for Thursday, it gonna be this week, Thursday, we're so we have Arlene Holiveros. She's going to interview Franchesca Vira from GDVira. So that's it for this week. Thank you so much. Thanks, guys. Okay. Thanks very much. Snap. Snap. Snap. Snap, snap, Listen to the Italian wine podcast wherever you get your podcasts. 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