Ep. 1230 Valentina Severinova Interviews Simone Foti | Clubhouse Ambassador's Corner

Coming soon to a city near you, Vineita Lee Road Show. Have you ever wondered how to attend Vineita Lee for free? Are you a wine trade professional interested in a sponsored trip to Vienie to the International Academy, or Vien Italy, the wine and spirits exhibition. Coming soon to Princeton, New Jersey, Harlem, New York, and Chinatown in New York City, Cardiff in Wales, London, in England, and Roost in Austria. We'll be giving away our new textbook Italian Wine Unplug two point zero. Find out more about these exciting events. And for details on how to attend, go to live shop. Bn Italy dot com. Limited spots available. Sign up now. We'll see you soon. Welcome to this special Italian wine podcast broadcast. This app is episode is a recording off clubhouse, the popular drop in audio chat. This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Hello, everybody. My name's DB Kim, and this is the Italian wine club on Clubhouse. Finally, I see Simone. I see he has a party hat. I was afraid he which I'm going to show up. Called the Ambassador owner. It's more of a fireside chat with one of our wine Italian wine ambassadors today. We have Valentina, for example, and they get to choose their favorite Italian wine producer. And they'll do kind of a q and a session for for about an hour or so. So let me just get straight to the show today. Valentina. Her name is Valentina at seventeen of, and she's based in Moscow. Are you back in Moscow? Yes. I'm in Moscow, currently. Not so good weather, like, in Aetna in autumn. Yeah. So so we won't talk about the politics because this is a safe place. But, so the weather is Is it freezing or not? It's kind of freezing in Verona, actually, today? Today no freezing, like, something kind of zero plus one. Maybe freezing on weekend, but now no. Okay. So, you know, Valentina, you've interviewed few other producers in the past. Right? Still not. It's my first, interview. Oh, it's your first. I feel like, you know, I feel like you are everywhere. You have just been to Aetna with the Jitaskolastic, I believe. Is that correct? Yes. Yes. I was. Yes. Okay. So I see some of our friends down there, Chow Paul, Susana, Cynthia, Anna, andrey. And some people from the office, and then I see other people down there in the in the audience. So, Valentina, tell me why you have chosen I know his father, but I did see Simone when I was down there I believe it was about a year ago. Yes. Actually, we agreed it in at nine, Tarmina, gourmet, and then I went to the winery. Why they did I choose a moment? First, first of all, I liked immunary wise. Of course, secondly, I find it interesting to know what young generation of winemakers has, to say up to us about Aetna now. As such, I always, admire such situation this, generation continuity that is, common for Italy or other overall white countries and still not so common for the country are living. Right. That's the point. So how how did you first discover, the wines of cyber forty? He's, of course, known as the alpha of Aetna. He started everything this entire movement of the crazy Aetna wines, but how did you get to meet Salvo and the winery at Vinieri? As soon as I began to explore Aetna, of course, I learned about, the pioneers producers, and first, it was, benanti, of course. And then I discovered, that the knowledgeist who made these, wines was, forty, and that he has his own project. And, of course, I was eager to taste the vineer wines. But, I was a little bit unlucky that since the winer wines are not available on the market, where I work. Really, my first tasting of being a veteran was in, Taormina at the end of October. Oh, really? You haven't tested this one before. Really. Yes. Because we have We don't have it available, but on the marketing, I never tasted it. And actually, we had, we had vertical testing, of Unopetra from almost the very beginning of two thousand two till, last vintages. And, that tasting really demonstrated, not only the complexity and, potential and terra, but also the difference between vintages and the wines are are really stunning. And next day, we went to Evineri where I met, simona also, not only in sulfur. And we tasted white wine, and I was embarrassed for the second time. And then I found out good news for me. And, my followers that Vineeria wines would soon be available in Moscow at the beginning of next year. That's it. So also why I want to interview simone and talk about Aetna to inspire people waiting, for these ones. Okay. Excellent. So you know Valentina, this is also part of the Via community. So what are the learning objectives? What should we expect to learn from your call with Simone today? We plan to discuss how to promote more Tetna wine, in the market where wine price is sci fi than average. Also we need to talk about, Aetna terra, and, what is the future of great whites known from Mount Aetna would be Aetna Rosso or Aetna Bian. And also a plan to discuss about traditional unification and, new approach of, unification used in Aetna. Okay. Fantastic. So listen, Valentina. Now, I'm going to leave you, with Simone and I will mute myself, and I will come back towards the, end of the call to see if there are any questions from the audience. Because Elena gave me, like, one hundred Christmas cards to sign, so I'll be doing that while listening to you. Okay? Over to you, Montana. Thank you. Let me welcome Simone, and I would like to say some words about, simona biography and then we start the conversation. Simona forty is a size of forty eldest sons. He's Catania native. And following his father footsteps from an early age, he showed a great interest in medical chair company, his father, man, vineyards and wineries. After high school and after a harvest in California, he attended he attended the prestigious one school in burgundy in born and graduated in two thousand eighteen. He continued also his international experience in burgundy and other areas of while growing France, such as Champagne, Gerard Walli, where he came into contact with the excellence of, French inology. Back on Mount Aetna Cimona is an active part of their family business in Minneapolis project. Where he deals specifically with the vignettes and, while growing process. In two thousand twenty one, together with his, brother Andrea, he released his own wine, radical, We discuss it later. It's pure green ash made from, very old wives. So let me welcome Allentina. All is good. Thank you and you. I'm okay, thanks. And before we start, the wine discussion, I'm curious about, who predetermined your professional wine career. Your father or mother's advices from them, or did you as a teenager decide for yourself or that you would, make wine? Why? Mine, of course, you are a son of for a great one, one maker, but maybe you want it to be a doctor or a football football player, for example. Very important for me was, of course, my, my father that I consider the also a great teacher for me because he involved me, in his job and his passion from the beginning. I did my first wine trip in, But Deleria, so where I met another good producers very close to our philosophy. The name is Salvatore Fernandez. And, I also met the the sun, and the name is Adrienne, that also have the same edge and the same passion today, like, like me. And, I never, boring to follow my father in, in his works. He brings me everywhere, especially in, most of the consulting, he in he did in the past for many, many one is especially I started to work in the vineyard because my father explained to me that the first important things before everything is really to to understand the wines to to work. And because which is very important for us that, sometimes people forget, but, really, the the wines we do in the vineyard. So we need to to take care and have most and lot of experience by by the vineyard. Also for me, this became natural, for me to to contain the passion and the and the work. And And until now, this patient brings me to to go to study in Albany, but every the moment of my life, I every time, drink wine. I try to learn more and more possible because it's a very important, work, and it gives us the possibility to to make, yeah. This gives really good possibilities to to make the best work in in the world and to meet people, to to have a lot of culture from, many different country. Every every kind of trip or something I do is re really, focused by by the end of gastronomy. So For sure, my my father, m, three was married. He's very important for, that reason, of my decision of life. That sounds are really very cool, such one, patience seen childhood, and tell us a little bit, the story of your winery, since eighties, your father, doctors and theologist in Benanti, and, consultant technologist for other winery also, but how well and when the project he was born? Yes. So my father started his wine consulting, many years ago. It started with an important one. The name is, Benanti that you mentioned it in, nineteen eighty five. When in Edna, there was not too many one areas, but also is, his job of, winemaker bring him to other different, one area in different area of ethanol. The one, especially where is still to work is, Gufi from, from Karamonte Gufi. And, at, at the same time in the beginning, he also started to create the, team of, workers. And, twenty two years ago, there was the foundation of Evignari. We aspirated that this answered the association, because, this association was born in, in Aetna, in, forty, thirty five. And, my father discovered the history about this, this association, many years ago, he decided to refund the the the new association with the important things to contain the oldest way and the tradition of, of Aetna. And, for sure, the very difficult part of this, this work is to adapt the, tradition to the, to the new area and check to put some innovation in a, in a good according with the, the tradition. So today, y'all yvineri is, a team of thirty person. And, there are other five one is, that, work in the same, style of us with the same philosophy because for us, it's important to continue and preserve the work, of the Albera law, especially to work by outtalked on grapes. Because, the other thing is that, especially not only diesel by in a Italian boutique culture at the beginning, there was the new, trend about, French varieties. Most of the, the new vineyard, like we know is that, was planted with, not out octane grapes, but with, chardonnay or with other other grapes. And only from two years, more and more, the customer want to drink our docked on grapes. And when my father started, this was not easier because especially when it started to produce wine, people wanted and know only most of the the person know only French varieties. So this was very, very big, and the, important work for try to have any more consideration about our talk tone grapes. And Evineri was is a an important, association also for for preserve this kind of traditional, way, especially a soap for the ElBerello because the ElBerello, the BushOne system is a, very difficult way of productions because most of, the, the work is by by hand, there is no possibility of mechanization. And, most of the in theory, we lost the umbrella, and we see more and more a new kind of, cultivation like with Guyo for try to mechanize more and more the vineyard. At the beginning, was not really, easy approach to my father to try to, create a team of person and try to involve the person to work in the vineyard because when we work with, bush wine system, this means we work two hundred days of work, for here. So it's for Hector. So these are really important, time, of, of work. And we need to give, we need to involve the person because we understand and understand that this important to to try to have more approach, by by hand that, and instead of a big tractor for try to increase more and more the, the pollution of the environment. And that's really called Hero Equity culture, but maybe you are modest and don't like such, description. But, really, it's like this. And Simone Aetna has, you know, that Aetna has a lot of recognition now and become popular in many months it's, key producers like you due to small production, hard work, or hard work. They sell one on a water basis. Of course, it's normal that prices for wine. I expect it to be high, especially in non European markets. In this regard, what do you think is, the right way to promote Tetna wines on the market, non European. For example, what so many people like me should do to convince the producer to taste Aetna wines and to make it even more mainstream than now. This is a good question. What I can say that, of course, Aetna was and is a important, region, Viticulture. But we we we lost a lot of, here's because, at the beginning, all of the production of, of wine on ethanol was salad, and bought to it, and most of this wine was, was used for, for sale, to outside history. Most, we have, historical memory of wine was settled in, north of Italy and in French, especially when there was, the big problematic with the the philosopher. That destroyed. We know many, premier in Europe. And Aetna continued to produce one because the filoxera never attacked the the vineyard. So Today, at now, have the right consideration. And, and the price became more and more, expensive, especially because there is a, new trend, everyone, is interested in, in Aetna. So this is normal that there is this kind of situation. Of course, Eetna is very difficult to region and Sometimes we we probably will forget that this active volcano. So we never know how for how many years we can continue to produce wine. So this can be a one of the reason why that's so the the wine operator can be very expensive. It's not only this reason because there are so many aspects why Aetna need to keep, important price because I I like you said before, it's, extreme and also is a, a tropical place for for Grove Davinia because we have, if we are in Italy, we'd never consider it in season for us, everything is more complicated because we have the altitude. We we have, totally different microclimate, different soil. So we can't mechanize. Most of the work is, is by hand. All of this characteristic, of course, that we need, we need, and we want to preserve because, we want to keep the traditional work of it. This means to have a lot of, big investment in the vineyard. For example, just for give you an about the idea, we win the cost for, for a kilo of, grapes, that we produced by Alberto in we need to spend about, three heroes for, for kilo. And this is a a good price for, you know, and the most important bra price for preserve the territory and the the way of production. So after after this, of course, we need to consider the other, big investment we need to do for the, the production about, the, about everything, but we would like to communicate the Aetna, like, that is difficult place. And, is also we have an important historical, traditional with that we need to to preserve us. So by the oldest vines. And, we have, important testimonial of, of all these vines that this can consider not all, but is considered a perfect locks, vines. And, I think, yes, that is important to promote the Aetna and try to invite more and more person to come for, understand how is, personalized excellence exclusive and, very specific Great idea next time I need to come with the groups of people more and more good suggestion. And, if we move to the particular is for Mount Edna speaking about terror because one one thing is to study it and another thing to listen to the conclusions of the winemaker who works on this land. What can you tell about the terrible amount at night, how it affects the wines. And I guess that the producers of Aetna don't like comparisons with the burgundy, of course, but it's fact that in blind tastings Aetna red wines are often confused with, burgundy. Why why so? What can you tell about, this you you started in burgundy. Maybe you, have something to comment also from that point of view. So it now affects the vines. Every every day because, I said before, it's a active volcano, and every eruption, especially the, explosive activity gives a lot of ash that arrived in our vineyard. And the ash is representing for us the new, the new life and the new soil. And, This isn't very important because it gives a lot of fertility, you know, and a lot of minerals. So, the the most important part of Aetna is, of course, is representing by by the soil that arrived directly by the demand manual. And this is something really interesting because, we have, especially in Italy a lot of, volcanic area, but the only one where it's active, and we can, grow and work the soil, new is is in Aetna. So we we don't die by historical or a longer, long life of, of soil. And this is important because also we feel the energy. We feel that the, there is something really special about our, our soil. The other characteristic of course, I said also before there is a the it's depending on by the different microclimate, and also the important discussion of the temperatures we have from the volcanoes. Because for us, the volcano, don't give only the soil, gives a lot of complexity because each part of volcano is different. And discussion of the temperature is also something is important, especially where we are because we grow in the east part of Aetna, where we we are really close to to the volcano. And, during the the night, we the temperature will go down, like, fifteen degrees, and this will help us to keep the freshness and gifts, also a good good activity in this, in this kind of, way. By, by the compression with Burgundy, sometimes it's true that we don't want to compare to Burgundy. Because, of course, we're talking about, totally different, kind of, of soil because of the soil we have, on Aetna. I mean, it's, it's different from We have, there is no Calcari. So this is, the one, things because we don't want to compare it to Burbundi. Probably, then, by the taste of the elegance of, of the or something like like that, we we can. We can say this can be similar in these terms, but, important is also for for us to the one because it's not, you know, and not because it's comparable to other place like Burgundy or Baloro. Really, we we need to end high hope by by the time, especially, but the preparation of the, and, the customer that start to drink more and more ethanol. When they taste blind, they can invite to say, okay, I feel this is Aetna. Nice. And you work on the eastern slope and on the northern slope. And could you point out the key difference of these, slopes and how it affects the wines. And so maybe it's more difficult to work on Eastern slope where you winery or Northern slope or vice versa. So, yes. So there are, two difference, or more about the different slope of, of, you know, where where we are, and we have our quality is the is part, and also is the best place where we grow Carigante that is the native grapes of, the East part, especially specific by, small village. The name is Milo. In fact, it's the only village you were, is possible to produce the that you see at Nagianco Superiora. About this, we can, consider the difference with the north slope of of Aetna. And normally, we talk about of four important difference. The first, is depending on by the altitude. In the east part, we are a milo, eight fifty hundred meters. Then we have the microclimate that is also, specific because we are in the middle by by the sea and by the volcano. So in total, we are, like, imagine ten kilometers by by the head now and eight kilometers by by the sea. So What happened at the millau is, and this part is the one where we have more concentration of rainfall. We calculate with our meta station about one thousand five hundred millimeters. And sometimes in, like, two thousand eighteen, we arrive, two thousand millimeters. In the in the north sides, we have totally different microcline and quantity of rainfall because there, we calculate about eight hundred millimeters of rainfall. So this is very important because the can find the best place and for, for arrived, good maturity, especially because Masca is, some gray native grapes. This was born in a village. The name is Muscali. And if you check-in the in the map, Muscali is close to to the sea where we don't have this important, concentration of, rainfall. Italian wine podcast, part of the moma jumbo shrimp family. The other important, things is, of course, the, the soil. Milo is, my geological territory is totally different by the north part, especially where we have vineyard, close to Pacific Cheryl Village. In Milo was never touched by, lava flow. So this means that our soil we have there is mostly sandy. And that's Milo was formed by a collision of the ball at the bottom. So the big most important, part of, volcanic rocks is really, very, very deep. So when you came and visit the house, You can see really below this, big difference in terms of soil that is all sandy and is a character developed by the ash arrived from Hetna. Because we are close to the crater the southeast. The one is most in activity. So we really received, and we have, everyday new different soil. The north part where we have Muscarazica Pucio is different because it's sandy and superfastly. We have a lot of, volcanic rocks. In fact, we also call this area. We call caldera, caldera, because it's from, ancient Crater. And so we have, more, rocks in the mean. So the we can consider the, the the difference from east and north about, these four important, characteristic. And Simone, current clearance at Nawai in soccer, better known and, record nice to everywhere. And your winery located, as you mentioned, on instant slope in Milo, that's considered the best white terra. And what do you think of, the future, Fatna wines the great threat or white wines from Aetna would be, more recognized. And what can you tell about, Faricante as a variety? Yes. So by the new trend of, Aetna white wines, the, so the new producer, the new trend is to planting, Vericante in all different slope of Aetna. And by, by the time probably this can be the Karigante will be the most important grapes of Aetna for for the future. I don't think this be a good idea, especially because, like, I said before, there is a for each part of Aetna, specific area, for, the the native grapes. This case, which I say one time more. Milo is representing the best place for, for Karigante, because scratches by, what we say before in terms of altitude, and everything. This is most is depend by really a commercial, choice of a new trend about, white wine. Because the caricante have a big potential and and also can be more and more, interesting grapes. But, it's a it's a we don't need to follow the trend. We need to follow the past, the tradition, and respect. Also, the the respect, yes, the each each part of Aetna. Because, in this way, we can really, work and we spirit it, like, to Burban, you know, because, If we think to Burmody, we we know the, that there is the right place for the chardonnay, the right place for, for pinot noir. And they made this by, more of, three hundred years, and they never changed the something because there is a new trend in terms of, white already. They follow the best terrace, the best place for, for the grapes. We need to work it in this way because we need we we can't change because there is a new commercial selling or because, there is neutral. Because after it's the trend finish, you you made the the the wrong choice. So, for this, I think, it's we need to escalate it to French style and work in the in the way. Okay. And if I'm not mistaken, please correct me. You are one of the few wineries, so maybe the only one using parliament during the verification process. That means, of course, that you respect, tradition, very much. And, why do you consider it important, and do you always fall follow that a traditional approach in your winery. We we think that, the department to representing, for us, the, the historical memories of, of Aetna. And we have the big an important responsibility to continue to use the, the Palmetto. We are the only, also because, of course, make the verification of Palmetto is not, easy not for everyone, especially if you are not, origin from Aetna because this is something that we, we share and we we pass from generation to to generation. For us, and I need to say thank you to to my father also to to share with, with me and my brother, this this tradition, because the departmental today represent also, the one hundred percent, the examples of sustainable way of production. And, when we produce something without use of electricity, and, and only by the use of, feet and by by gravity. This represents really, the, the good way to preserve the traditional way. And, of course, we we try to to contain the quality and keep the quality of the wine, but the use where it's possible of some innovation, foresight to, give a life of this this wine because at the beginning, the production of the wine impalment was considered was used for, selling all unblocked and was a wine that had a good conservation, but not for a long time. So, I hope also that the inspiration and the the the Palmetto, can be, a style for, more new producers. Especially of, local producers. Because in in this way, we arrive to give, important, continuity. And also, we can represent, the, the oldest way of of that. Okay, simona. And, you released your wine, called Radhika, which means, route. Actually, couple of weeks ago, I organized that now wine tasting and we tried, this wine with the audience. And this wine was made with the semi carbonic end. It's one hundred percent. We're not from, very old wines, unblocked it. And I am curious about why, did not you make this wine in the class classic way. Okay. Well, see, Radika is, really, very young project. I started with, my brother, Andrea, and is really two years ago, because, during, COVID time, we, we work at, more than, usually, especially because there was not a good possibilities of such a life. And when we had the time to, to go around that, you know, we fall we find, very one of my best vineyard I saw in Aetna, and this is situated in the northwest part of, of Aetna is in Contrade where, we find old vines of Grinash or Aleicante because of the this greats arrive in Sicily by Spanish colonization, sixteen, in the sixth century. And, what we don't understand is that these grapes is not considered in the DOC Aetna. Because, fortunately also the billionaire is outside. Our decision with, Andrea was really to take care about the scripts and try to give more and more consideration. We recuperated the, all these binds, and the idea was to make a wine, especially with the grass because we follow, in which we we try and call a lot of, Granasci from different parts of French. And we really like the, the taste of the Grenascias. And we say, why we we we can try a a semi carbonic way semicroponics means because, we don't do all one hundred percent carbonic, but, it is, like, thirty percent, old cluster and, the other part of the, the grapes we, with the stamp because the the idea was really to give, fruity and to have one wine that is, easier to to drink, during the year because we would like to have an approach really young and easier probably, for the next, the verification, the next vintage, we can make probably two different styles of Gurnache. One, because we're hedging just in, in, in in Inox, and we also by the, by during this year that we had the important, all temperature. We are right to produce a greenash, like, fourteen point five. That was not a really low alcohol. But the, the altitude of this vineyard that is one thousand meters gives also the possibility to have a good acidity that gives a good balance. And in the hand, you don't really taste the the the the important alcohol. So we find that the really, good balance. And, the idea, yeah, is to just press it to to keep the wine and, in in in inox. The other probably, unification, we would like to, is also, to hedging, you know, embarros, forgive, more life and for check more, complexity. It's really the wine was already as you told. Yes. It was fruity, very fresh, actually. Amazing wine and, wait for we wait for a new project from this, meanwhile. And the site says that your wife's human, could you please comment briefly, what do you mean by that, fill of sophie? Yes. This is also, now another important philosophy we we follow by by the time. And for us, the human wines is the manifest of our wine because we think is the right expression of our philosophy. Everyone today use the word natural, for everything. But my question is, which is natural in the word of the wine? We would like to talk about human wine because for us, it's important to produce wine in a honestly way, the respect of our territory. And, by the people that work for for us and the people are so that in the hand, drink our wine. So we hope, also, to, to find more and more human wines in, in this work. And, do you have some new projects coming up in the near future in your winery? Well, I I started, to interested from few years by, oxidative wine, especially by the Jural wine. I like really the complexity by the, to keep the the wine, under, under the floor. Which started, to do also with, my, my brother, Andrea, and, of course, in accordance with, my, my father to start to make, use of, caricante in, oxidative way because we think that, is, a good way for, the conservation of, these these graves. Because I had the, possibility to, to drag, very old a credit card was producing from, from my father, by the consulting of, with, penalty. But that's all when we restored the the Balment of what, what we we are designed all this momentum from eighteen forty. We find that, damage that was, conservative like, Jura because it was not full. And, my father-in-law, led this, this wine. This is a from the vintage in nineteen eighty nine. And we, drink it this wine, and we say, like, this is Jira. So, after that, we say, okay, we need to really study more and more about this because this something really interesting not because, we we want to to make a new, Sabania. But because the idea is really to to give a new complexity, new new life of, this scrape. But this is very interesting. The remark, unfortunately, I did not have such experience with, nineteen eighty nine. As you mentioned, but, when we tasted your Rina Dimeel of two thousand sixteen, So, so remind a little bit some hint, like, caricanton, Gerard style. Simone, I see, I'll be conscious about time, and see we have some questions of the audience. That's why I ask you one more question from me and that's it. I think. Do you know? I have Navenia's, one hundred percent. Okay. By now or there is chance to buy one more one two hectares of, abandoned vineyards, and come to your land to study, to produce wine. Yes. Of course, there is there are, unfortunately, a lot of abandoned vineyard around that, you know, and it's possible to produce more wine. What I probably hope is, to to see more and more, person people from Aetna, from log local that decide to to produce wine in this of of territory. Because I think let it's not today. It's very important. There are a lot of four. Why don't we count, like, four hundred? One is, but, if we check the list of, local producer is not really too much. Most of, of Vineyard was, was taken by a personal producers from, from everywhere. This is also very interesting for us because it gives, also a good, with possibility of exchange and also gives a different approach in Aetna for for this It's very, very interesting. But what I would like is really to the people in don't immigrate, outside easily and try to invest more time and, the the force for, make something, especially in, our territory here for, don't go far away. Thanks, Simone. I think, very good, comments from you. And it was a really, really, real pleasure for me to interview and to meet, of course, we should come back to Aetna and the winery, and I, give the floor. I see we have, some questions, from the audience. Thank you, Valentina. It was a pleasure to meet too. Okay. That's what I do. That's my whole function. I stay on so I can give you a little chair in the end. We do have a question. One question from Paul Bologna, he says I remember tasting an incredible sparkling wine at your state last year. Do you want do you think the category of sparkling wines in Aetna will have a future? And then Anna, I don't Anna, if you have a question, do you want to be pulled up? Let me, raise your hand, please. And I'll bring you up onto the stage. Okay. So the question Simone was from Paul, yes. He's in the audience. He came to see you last time. He was part of the Yeah. That's the last time you passed. And he's asking about the sparkling wine. Okay. So about the sparkling wine, yes. There is, good possibility of, of a new new way of production, especially in, very high altitude of of vineyard. I don't know now because, by two or three years, we started to see, an increase of temperature is supported. In fact, the the initiative, the one we just make sparkling, was, the last vintage two thousand eighteen because, we decide and we started to make sparkling when, we have very low alcohol. And, today, more and more producer produce, sparkling, but, it's also is dependent. And we need to identify a right place for the that's because, I think that also the good grapes for make, the sparkling is, for sure, Karicante, and probably to use Nerglomaskaleza is not really one of the the best grapes for do that because you need to anticipate the the motivation for try to have more and more acidity and interrupt the good maturity of the grapes for those something that is not really natural. So, so, well, yes, I think, Aetna has depend where you are. If you are, one thousand three hundred meters or you are, six hundred meters. So you are at two hundred meters. Give you the best way, the best condition for makes, what do you want? So I say that you it's, it's Vino de leche. Aduster? Yes. Right. Mhmm. Okay. And how many bottles do you produce of this? Hello. Vino delice. Now vino delice. Okay. Vino delice. Yes. It's a little bit complicated, but, this name have a meaning because vino is wine. Right. And Ebyshe means, Oak, because, in, yes, we we say initiating a sicilian from, the Latin name Quercus Elax. And, this means because this vineyard is located, one thousand three hundred meters and is in the middle by, Oak Forest. So we say this is the one we produce in the middle of the this forest. And of, you know, Dinesh, is a factor of vineyard, and most of the vines is oldest. So we never arrive to produce, from the oldest mines, one kilo. So it's every time less. With the plantation, my father did in two thousand six, with the engrafted wines. We, we produce a little bit more, but normally the total production, every year is about, two thousand three hundred motors. And, like, you said before, for, four years, especially the extreme, the most complicated village we had on it, you know, like, two thousand eleven, fifteen sixteen. And eighteen of this wine, we made the sparkling wine. Okay. Metodoclassico. Very good. So, Simone, why don't you give us kind of an overview of, you know, you said you make two thousand bottles of Okay. I'll say that my question is tonight. So you think, I see that you also make a rosé also VINu Deely check. Is that correct? Alright. It's correct. Yes. And how many bottles do you produce of this? And what what, are you is this Nera Lomascaleza? No. A la well, so VINu Dilation is Right. And what grade are you using? A lot. This is funny because there, we don't have, we don't have, we don't have, we don't have, we don't have, you know, like, a pooch. He's just most of the vines, there is green ash for sure. Okay. This is the green ash project. Uh-huh. No. No. Well, the green ash project is the same, area, but this, down. It's a one thousand meters. The vineyard of VINodilish is a one thousand three hundred meters. Mhmm. And normally, the northwest, west part of, Edna, you find more green ash than, Moscow. So I say, it's a garage, and then we have, Minela Bianca and Minel Anera. That is in the risk because there are just few exemplar around the Aetna. We have, Greekánico Dorado that is, the native grapes, native white grapes of, North Area, not Karicante. In fact, sometimes happen to speak with a few old men, and we say, you you know, Kerigandas, people know. I know Gregan into, like, white grapes. We we don't know about Kerigandas because then. Kerigandas was never arrived until now in the north side. Then we have, like, Trebiano. We have, part of COVIDivolpe. So it's really a mix of white and red grapes. What we do, is to harvest all in the same type that for us is the word. Most difficult dinner because we never understand when is the best moment for grow and for harvest, everything together. And we do a reserve from the vineyard. Because the idea is really to to do the rosaying this this way. So I'm I'm a little confused, Simone. Is it is it a field blend? It's a fish plan. Oh, okay. So there's a mixture predominantly green ash. Yes. That's it. So it's a field one. And how many bottles do you make of this? I said before, yes, around two thousand three hundred bottles. Okay. So it's CCC was more or less is the same quantity. I mean And then you have okay. Let's go to the whites, and then you have three three oh, wait. Let's get to Anna's question. She wrote it. Her question is, Wines of Aetna have a great potential to you tend to keep wine in the warehouse a few years before putting them out on the market so that, wine lovers would drink it with more pleasure. If yes, how long. So she's asking, you know, if you're aging the wine, speak for Yes. For a few years before you put put it out into the market. This is for sure is something that we started to to do to try to hedging more times possible, the one before to propose to to the market. Fortunately, it's something that we never like to to make with load quantities, especially because this represents for us, important economic investment. But for sure, if we really want to understand and also communicate the big potential of it, and I think that's, is the best way to propose, all this being touched, and about, my I don't know if it's short or long experience, with Edna wines, we really understand that the disregard the white, crepes in this case is the one I really have, a good, good potential of, of life, especially because, by the longest affinity and the very low pH is the, the best natural cause the version for for the wine. In fact, the most oldest wines, I the wine I, had the pacific two drink was, all this, the caricante. Yeah. So, you know, I think you've touched on this a little bit, prior with Valentina. You you spoke about this a little bit, but I personally think that, in fact, talking to many, wine experts, I think there's a great future future for Caricante and the eight because of its aging capability, of white wines in Aetna. What what is what is your thought on that? About but you say sorry? Because I think that's the one part. I think there's a huge, a big everyone, of course, talks about, but I really think there will be a huge, let's say future, a big opportunity for Especially because of its aging potential. Mhmm. Of course, yeah, this possibility, but, for gives, this important, conservation, important life. It's important that, the current needs to remain in, the best and the native, plates. We can't, plant in Karigante everywhere just because it's, the, can be the most important and grapes of it. Because, I'd say before, really, Karigante needs of, middle of the East part of ethanol because there is a specific microclimb, there is a specific soil, there is a specific altitude, and by by the past, we we know this because, we we don't find the email on her. We find the only Karigandios. After a few meters, start to have problematic for the best majority. So I think it's important to produce every grapes of it in the right place. Okay. So we have come to, a close at the moment. But just one last question. What is your what do you consider your signature wine for, Evigneti and why? This is every time a difficult question for us because, it's Each wine is representing different, vineyard different, style. And, pro probably the one that, is, the most, the main, important, for our philosophies, even here, also the one we make in Palmetto, because it really is, representing the way with the new way. And we this really is the, the photocopy of, our idea, our vineyard, and our, approach of Aetna. Okay. Great. I think we have so many other questions for you. I'm just going to bring on, up to the stage like, Kjell, like, she's our, of course, clubhouse manager. Like, what's going on, do we have more interviews this week? Yeah. One more. Second to the last before the year ends. Okay. So we've got, Mikkele Longari. It's going to interview Marka Locatelli of the Dangores. I don't know if I pronounced it right. So it's gonna be on Thursday at five PM. And then the last is next week, on Tuesday, December twenty. Jamie Feng will be interviewing Valeria Agosta of Palmetto Castanzo at six PM. Okay. Fantastic. So more Aetna coming your way. Yes. Thank you so much, Simone, and Valentina. Great job. And, since Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ISM, and more. Don't forget to subscribe and rate the show. 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