Ep. 1246 Jamie Feng Interviews Valeria Agosta | 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 liveshop. Vineitally 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 club house, 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 expert 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 and remember to subscribe and rate our show wherever you tune in. Hey, Chadagotts. See. Hello, everybody. Welcome to the Italian wine club on Clubhouse. My name's Stevie Kim. We're literally near Christmas. Just I I believe today is a few just a few days before. Chai Luka. Chelsea. Hello. Like, how are you? Where are you? I'm at home. Have you finished the cards? How does it feel? Yeah. Yeah. Sorry about that. Finally. Finally. Like, like I, of course, our clubhouse manager for, for Italian Mind Club, and she's been with us for a long time now already. Mhmm. Right? Yeah. What are you doing? This is the last episode before the, Yes. It is. Two thousand twenty two. Is that correct? Yes. It is. It's the last last episode. Okay. But don't you worry, that, for our audience, you know, that our episodes are replayed on Italian Wine podcast. And the parts will be continuing throughout the, holidays. Thanks to our usurer Joy Livingston, who's I don't know where she is, but I haven't seen her all day, but She's working, very, very busily. She's very busy to, program all the episodes during the two weeks holiday. So we'll be closed at the office in Verona, but the episodes will continue. The shows will go on. So today, as you know, this is the Ambassador Kona, and it is where one of our ambassadors, a Thai wine ambassadors, interview their favorite wine producer. And today, we have Jamie FANG. Ciao, Jamie. Ciao, Stacy. Hi. Hi. How are you? You have the potty add on. So this is your first time on clubhouse? Yes. This is my very first time. Yeah. Very You're like, what is it? What is it? I thought clubhouse was dead. Jamie, I know you went to, you went to Aetna, right? Yeah. Definitely. How was that? It was great. It was fantastic trip, and I really enjoyed. And And thanks for the chance to, have the interview with Valeria today. So very happy for that. Yeah. Okay. Excellent. Jamie's originally from China. And now, he's based in Paris. He is a wine buyer for Niza Kaviste. What does that mean? This is the Kavista means wine shops. Right. But is it's n y s a? That's the name? Yeah. That's the name. Yeah. This is a actually, it's the name that the the the wine, planted the first one. And the slope, the name of the slope is called neither. Oh, okay. So that's the name of the slope. And it and you, work in, Paris at this wine shop. And there are actually Fifty three winecave wine shops in Paris. This made in Paris. Yes. Exactly. So you have lots of friends that you can invite. I know, of course, they'll mostly be drinking French wines, but we need to convert them All to Cayan wine. Exactly. This is for the my my goal is to merge some Italian wines for the for my company, but it's it's a little bit difficult because, for the French market, it is very focused on the French. Why is it? Oh, I know. Yeah. I know. We have the same problem here. But the Italian ones, it's the top. It's the first. And I think for for the French, they ditch at some vacation, Italy. And when they go back to France, I think they will have a one a glass of the Italian one just to remember and record some holiday. So this is this is good. This is the very good thing. So, a lots of bistro Italian bistro empowers as well. So, yeah. How long have you been living in Paris? It's been five years, I think. Yeah. It's since two thousand and seventeen. Yep. Oh, lucky you. Every I love Paris. I'll be there actually in February, so maybe I'll pin you on some there. Listen, Jamie. So you are also a W SIT wine educator certified Somenier and stage two master wine student. Yes. So you're still missing one thing that's very important from your TV and you know what it is. It's only one ambassador. Yeah. We need to international academy, so you need to become an Italian wine ambassador. Yes. Exactly. However, I already replied for verona program. Okay. So I hope to I hope to see you in verona very, very soon. So getting on with the show, Jamie, what tell us why you you've decided to have the call with Valaria Agosta, as your interviewee today? Yes. I, met Valeria during to Aetna trip, and we had a great time there, and I was impressed about the visits and learning about the manual situation of the wines, the organic practice in doing this, and the amount of money in the seller. And the remarkable thing is that when you when you are doing the visit, you're confused, meticulous work in every detail of the winery. From the architectural style, the decorations in the room, the terrace, just facing the Venus and the texting corner onto the one label. So all these detailed together made absolutely the very special experience for me. And, another key element is the modernity. I found that her banner is one of the banner is showing the new fix of the Aetna docks, the embarrassing the new technology to take to make some more than one styles, which express the purity of the variety. So, when you are in this venerate facing the ungrafted or wise, this contrast makes you experience sometimes sort of two spaces at the same time. So and you already found a harmony and a and and the balance in the in the environment. And I also discussed this with Alacio, very good tester, a freelance journalist during the trip. And he tasted the one several times on different occasions, and he told me that he can see the quality of how wines keep improving. And this is brilliant. So I am sort of the person more focused on the future. So I feel grateful when I am visiting some traditional iconic banneries, the region, but I'm more excited to discover a writing star who is making efforts and showing another possibility. So I I truly believe that Balamento will be referenced among the rapid deposits and inventories one one day and I wish it in the near future. Yeah. I was there. Not this chair. I I believe the year before last year, and it is absolutely a stunning winery, as well as the wines. So I I absolutely agree with you. One hundred percent. As you know, we're a little bit geeky here. So we talk about the learning objectives. What should we expect from your the call today? First, like, for the audience, we don't know the VANnery. You're gonna love it. And this is the best chance to add a venerate your wish list for your Christmas gifts, maybe? Or or just show off in front of the friends to a absolutely brand new winery and for the audience to already know the winery, this is a great chance to dig into more details and listen to the story behind the labels. And secondly, you will get to know Valalia's personality. She's great person, very natural and a modest. I know you're gonna understand that her philosophy and a commitment to making good quality wines during this interview. And from my understanding, a great one cannot just be only takes great. Am I right? So you must be conquered by other aspects. They were all connected and interactive. So this is very important for me. So you met Valeria on your trip. Is that correct? Yes. Exactly. Oh, I love that. I love the I love this whole conversation where you meet somebody and then you want to share the winery and their wine knowledge and their wines with everybody else. So this is exactly the purpose of this ambassador's quanac, more like a fireside chat style. So over to you, Jamie. Cool. Thanks, Steve. So, hello, everyone. Today, I gonna interview, Valilia. The owner of the Palamento Castanzo, a family ranked boundary in Santa Santa Santos Plito, Cecile, that has been, embodying a strictly native idea of the with the culture on the slopes at night since two thousand and ten. And with the background in languages and training in marketing and communications, Valeria's story is one of the courage Passion and Bruce. Raised in Catania at the food Aetna, the volcano is linked to her identity, just like her passion for wine, which she shares with her family, especially her daughter, Serena, who now studies with the coaching and knowledge in Monbili and supports her in running the winery. Vallea, is AA, qualified, is and a supposed to f a I, Samilaire, and o n a v, as such a darling, after spending some time in Rome. The magnetic pull of Aetna takes her back to the native lines, where she decided to take on the the great issues projected by restoring the Asian Palomonto and the winners in Contolletto Esprito. Now here she runs the Vannery. And get it by the purpose of celebrating her roots and the long lasting one tradition of Aetna. So, hi, Vallea. A big pleasure that you accept in my interview. So I'm gonna ask the very first question. That you described that your winery was under his discovery in two thousand and ten, what was the first spark to change your career and establish veterinary Aetna? And I know that you come from Aetna. So many so you you are born in Italy. So many mysteries, white regions, Italy. So why choose Aetna to to your own venerate? Well, Aetna could be the only place that the only place where we, can, could build our dream because, we are from from Catania. And and in particular, I've always, lived Aetna in, in all aspects when I was young, I used to live Aetna during their options, for skiing and so on. So with a so stunning Viticulture area, I I couldn't imagine nothing different. A a a different place where to to start this adventure in this project. Cool. So that you, so so so why choosing the northern slopes? Well, I looked around. We looked around for a couple of years. And, and at the end, where I fell in love with the with this area. I I didn't want to, manage with the an old with an estate, an existing estate, but I would like to create everything. By by zero. So the old owner of this land used to sell the grapes. So there wasn't any state. And that, I had to to manage to to work in the vineyard and to change the the old concrete post with the chest not post. And, and I decided also to start and the the restoring of the old Palmetto to produce the wine inside Palmetto. Yes. Yeah. This is this is great because Well, it seems I I don't speak Italian, but it seems this is very traditional Italian term that has great value in your filmmaking philosophy. So, I learned that your family underwent a meticulous, restoration for for for that. And and you have a very inventive seller. So if I'm not mistaken, so you don't use the pumps for pumping over so all better gravity. Am I right? Palmetto was built at the end of this Palmetto, the repelmento we have in our vineyard was built at the end of the eighteenth. And it was used until the beginning of the nineteenth. And, back then, as the as as the verification area of of Aetna, back then, due to the war, you many reasons. The war, the Pribitinism, and also hygienic reasons, all palmetto network closed. And they remain closed for many, many years. We decided to to restore and to produce wine following the same gravity system, but with more than technology. So, and we decided to to invest also in this project, which lasts, a lot of years because of the strict rules of, of the National Park or Aetna. Great. Great. So so this is I was very impressed that during the visit that you have several levels, and you have some sorting table, the fermentation, and the maturation. So this is absolutely very brilliant idea. So, you have, eighteen actors wine planted in several Contleta, and you are planning for indigenous varieties. And eleven wines produced And could you, briefly introduce your winery to our audience? And are you planning to grow other varieties in the future? Maybe some more innovative EGT ones in the future? Yes. We have, eighteen actors in total, a twelve in contrades and to spirito where we have this state, the main quarter. And, the other actors are in different contrada. Always on the Northern Slay Slopes, so in in Castillo, EBITiso, Bragasagi, and zottorinoto. Then we have also a small parcel in which is on the other on the southern west Versant and, Santa Maria, where we produce only a white wine because it's a it's an area located to for white wines. We produced three different contrada wines, contrada sent to spirit or red, contrada sent to spirit white, and contrada Caballeria white from the other version, Southern West versant. We, according to to the particular terrace on Aetna, we studied the vineyard, and we wanted to make a focus on the different terraces in the same contra. The different, differences which are part of the same contra. In order to show that, due to the different altitude and soy, the wines produced are different. The process of unification of the contrada Santa Spirit red is exactly the same, but the three different terraces and area, so the three different, soil, texture of soil, the altitude, So the soil, the most classic one, more fertile one, and the and the the the one rich in organic elements give different wines. To me, there are is a all occurs in the production of a wine. Soil, microclimate, altitude, a month's philosophy production. Aetna, can represent this concept, probably more than at our, agriculture area. And, EtonA's considered the island in the island due to the particular microclimate the biggest cushion and the different texture soil due to the different eruptions occurred during the years and that characterized the soil according to the original composition. Is absolutely brilliant that you really make sense that we're seeing the different terrors in the same, that that's thanks to the different altitude and the self compensations. And you have very different expression of the wines. And I'm totally, like, review for the for the terroir because this is this is not just the soil. It's not just the beautification. It's all together. And that is created, you you love all your wines produced, and I still remember that, when I I was in the cellar when I was in front of the the VINification tanks, And I thought you have a bunch of the great ideas. So the stand is still truncated, the umbrella, the barrels, the stockinger, the oven French barrels from Tahrenzo. So, it looks like that you were under doing very, advanced experiments. So could you explain to us a little bit about why you are so invested in in the seller? So some twenty ones maybe in the future. For example, some very natural wines orange one or some bit nuts. So, our main intent was to study Nerelomascaleza and Kericante and how they act, the two varietals act in the different containers of production. And so, we, as you told, we, a user, the SNC tanks and the, Usurite oak and also the over French oak and internal of French oak. But, we have also, we, we, we like to do experiment and, and we tried also amphora, and, But at the moment, I don't know if we are going to, to to try other experiments regarding natural wine or or macerato or orange wine. I don't think at the moment, I I don't think. But probably, I there is my daughter, Serena, and she's younger, and And probably in the future, we, will do some new experiment. I don't know. But at the moment, this is our philosophy. And, and the important thing is to to see how the two varietals act in the in the different containers. Right. And I think that is very important. The investment in the seller to improve the the quality, and to improve the production in terms of quality. Yeah. Exactly. So, agree with that point because, if we talk about the the word, they will, I think, the verification and all the things that you have done, you are writing your own history of the DEwar definition of the Aetna. So this is this is very good and then you're starting, to kind of analyze the neurula Maskalazi guy going the in different with different fermentation masks. This is absolutely something that I'm really looking forward to taste in the future. And I'm very pleased to read your very first sustainable report for two thousand twenty one. And you've mentioned a biodynamic project during two thousand and twenty two and two thousand twenty three within the Sicily region biotechnology promotion program. So could you tell us more details about it. And what is your opinion of the biodynamic video culture? Yes. We are certified organic, and we started also some process in the vineyard in biodynamic. But I think that then everything can be must be converted in one only word, sustainability. So, biodynamic organic, I think it's a respect for the soil. And Aetna is, one of the agriculture area, which more than other probably can, can represent this, this, concept because We have the that can help us to to respect and to do everything in the in the best healthy condition for people because at the end, respect for the for the soil, for me, is respect for the people who love wine, drink wine. We love our wine, our in general, and drink our wine. Are you enjoying this podcast? There's so much more high quality wine content available from mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged, the jumbo shrimp guy to Italian wine, sangiovese Lambrusco, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. So you are, you you will have some certifications in the future available or dynamic video culture in all your labels? I I don't know. We started just last year with the vineyard, and now we are this is part of our of our experiment of our, we are we are trying probably I don't know. We are waiting also for Sarah and the young generation are always plenty of new ideas and I don't know. I don't know. At the moment is respect respect for people, respect for for design, respect for the land. And, in fact, also, when you ask me about associate I we don't use, certified during minification, but just before bottling, just to prevent, bacteria, and so on, but not during minification. Just more quantity, less then, the the quantity allowed by organic, rules. Cool. So I'm speaking of the belt and everything with the culture, and all the in out the all the other things that you've done in the cellar and the vineyards. So, what is the big challenge currently in the vineyards, the climate change, for example? So what are you gonna do to to deal with it. Where I am, well, unfortunately, we can't see, that, weather is really changing, and every year. We see in the in the how the new climate we can say act in the vineyard, you know, in in the agriculture in general, I I imagine and I know. And of course, we have to to to manage with this changing of of weather and and the the most important thing is to check and to and to and to manage the the life of of the vines during the, their grow and their, the, and also, during the pruning, during each step of the of the viticulture life is really is really changing in terms of period of, of acting for, for for a producer. Also, the the the harvest, his, also this year was, We finished the the first week of October when usually we we start with the red harvest, the red grapes harvest. And, of course, Aetna is Probably on Aetna is is easier to face this new climate changing. But of course, I imagine that there are other other other situation, other region, other that there are other other countries where in particular in particular, condition area of of of land, they had to act in different ways. Compared to the past. Yeah. So, I think for your, as we know, that your ones are all and the appalachian at the dock. So you can't not erase it. You can't use the irrigation in your windows. But I I just learned that the inference, the possibility is just open for the irrigation, after the twenty threes, August, the two thousand and twenty three. It's for the for the appalachian. So It it is something that we need to consider. I think Aetna has a great advantage that, like you said, but are you going to, to do some, for example, experiment for the roof stocks or different clones of the wines? No. I we, and as you told, on a as the doc is is for beads and to irrigate in but just in a in a stream, moment of the new, vineyard planted, but we have never, I've never, use a water irrigation in the in the new plantation to and then actinide is lucky for this. Bines and Aetna are lucky for this because the soil, and the vines, the the roots go very deep in the soil to to catch, all the nutrients, but mainly to catch water because the soil very deep is is, is wet. And, and this is very important for our, for our Viticulture. And I don't think we will need to irrigate. I don't think because starting from altitude from six hundred up to eight hundred meters, I don't think it's necessary. For example, the northern slopes are, are not so, less in rain compared to the to the southwest first. And the Santa Marie de la cudilla where we have this small portion of the of land of of vineyard where we produce the contrada Caballero wide. And there, the altitude is one day. Vineyard is up to one thousand meter. And the and the that person occurs less in rain. But I I can imagine, uh-uh, Aetna, all on Aetna, the necessity to irrigate, but I I read about trans but I don't know really. I'm I don't know at the moment. At the moment, we, can't face the the temperature. We we could face also this year and also last year, but I really don't don't know. It's a it's a question mark for the future, I think. Yes. It's a very interesting subject in for the future. So, I learned that you proposed the one club on your website. So when it's open, so what is the purpose for that? Yes. We completed the new website in July, and, in January, we will be ready to with the wine club project. I think that the wine club is a way to let our clients be part of our project not only to sell them wine, but also to create fidelity and belonging to implement of a stance, to implement of a stance. So, with the advantages with inviting them, and let them be party, of of some project of new of new, on new references or or or or inviting for the harvest or or whatever we can imagine to let our the wine lovers be part of our project. In in total. Sleeping in the vineyard because our project is also to to to complete our hospitality project in the vineyard. We have just a small house in the vineyard. And, and this can be also, present for the wild lovers, our wild lovers. To be part to leave the the the winery also in a in a in, in particular moment that probably they cannot imagine those, be part of the, of of Palmetto stands. Great. Great. And I think it's absolutely projected. We are looking forward to seeing in the future, and I think it makes sense that you are building a very unique amount to one universe for your winery. Yes. So, speaking of the marketing sets, So what is the percentage of the your export market? Is it important for you? So why? And what are the highlights of your two hundred and twenty three marketing plan? Yes. We, we started to sell when we started. We started with the CCE first, Italy. And then we moved, in in two other countries. And now we can consider our market six fifty percent, sixty five percent, Italy, and the rest is export. Of course, our major focus at the moment is USA market. But, we our goals is to improve. They side and to concretize also the existing market. So we now after COVID, that we can, start again, to, to organize also, a treat all around, the world. I think that, our first goal, our important goals is to improve what we are and, to improve the side of so in other country USA, but commoditize the existing markets also Europe. Yes. You're I thought that you were in the contesting in Paris. Yeah, during December and you are actually very active for sort of the food powering activities. And and I'm very curious about why you're east side. So why this this market is interesting for you? Well, I think that when you produce a wine, you want all the word, knowing your wine. Without, I think all the markets are interesting for a for a producer. Also for a for a large, the knowledge of of other, tasting of other philosophy in tasting wine and preparing wine with, with food. And, it's a big challenge to to introduce, probably also particular, terwar of wine, which can be considered not, which are particular, which are different from the for the, old trend, and and to understand how, other market can face, it can taste, it can appreciate, and, your wine. So, are your wines present in Chinese market? Yes. We are we were starting, and before COVID. Then, and now we are improving. We are continuing the unfortunately, the period is not easy, unfortunately. But, we we are free dishes. For for the audience, I mean, if some Chinese importers in the audience, so please contact Valeria further further one because they are very good. And the speaking of the COVID, so did pandemic bring an impact on your marketing development? Or Well, I can say that in in what stopped, really was an Italian market, but because the the x for the USA also Europe didn't stop completely. And also the Northern Europe market, we want some time there in in Sweden. And so of course, the eastern market stopped completely. And, and I I think that, that, now that we can, restart and, we can believe that everything can, can a restart in the best way possible. And, and, and, and, and, covey, and, covey, the math be for, for, forgotten, for everybody. And so for for all the for the marketing, in, in general, not only the wine. Yes. Cross fingers. Yeah. And graininess, I don't know if you heard about that or not. The Chinese is open. And now I can go back to China for four years. I didn't see my family. So this is, yeah, we have lots of impact, because of the COVID, but I think, Everything's gonna be fine. At the very last question, you identified yourself as an engaged female in the one industry, and I really appreciate being more female voices internationally. I need more and more females engaged in buying in France as well. So, what are the difference perspective that you could bring to the whole one in this industry and how will you make a better one business and reship the white industry? And, yes, women are more and more engaged as you as you told in one industry. I think probably because it is a a creative work that Embras is different field starting from the vineyard, of course, because vineyard the vines are the main, the the main, subject of the of of the V for Pity culture. But, including, but starting from the vineyard and including, but including before reaching the market, a lot of aspects where women, I think, feel confidential. And can express their multitasking ability. And so, women are are are reshaping the the wine industry because of the of of their of their, creativity and are in in their in their, they are, also able to to embrace all the the fields that, wine, has in a in in the total in the total aspect. Thank you. Thank you very much. It was a great pleasure to have this interview. I would just let the let her back to Stevie. Alrighty. Where you go? That's what I do. That's what I'm here for. Thank you so much. Valeria and Jamie. There were a few technical, problems, but we'll try to recoup some of those, conversations, some part of it, at least. And Leica will reach out to you personally. So I actually bought up, Julian, onto this stage because I know she was also visiting. Right? She you were also part of the delegation? Yes. Good evening. Good evening, everyone. Yes. She was also there at Aetna. Hello. Hey. And where are you now, Julie? I'm currently in Florida. And I have And what's the weather like? Well, unfortunately, I was, dealing with Hurricane Ian issues, and I'm currently getting a roof right now, and it's starting to rain. While they're putting a new roof on. So it's an adventure here in Florida always. Oh my goodness. So, Julianne, so I wanna ask you a question. What was your favorite wine? What impressed you the most about Vallettis wine? Yes. Or your visit in general? Yes. So, Valeria, again, good evening. I enjoyed your visit. You might remember me. I'm Julia. Thank you very much. Yes. Yes. I remember. Of course. And I worked with, the Italian seller. And so we sell your narrow d'isse, the Bianco d'isse, and we sell the Mofette red and whites. But what I also enjoyed is I had visited before with the pre falosara wine, and I had been able to try your pre phylloxera wine, and I actually have a bottle that I will be opening on Christmas day to go with our meal. Thank you. So, of course, Aetna wines and why I enjoyed visiting the wineries because since I sell the wines, then when I'm, you know, with customers, I'm able to talk about the winery, of course, the Palmetto system to grow in sicilian history. But I use Aetna, Rosa, especially as one of those wines to show the connection of Okay. Well, if you're not really looking for something that's too heavy or too much with a fuller body, and but you don't want something that's too light of a body, I find that the Aetna roso is a is a good medium ground. And so it's my I use it as a gateway wine for customers. Thank you. Thank you very much. Thank you. So we have also another question from Jane. And she asked, I have a question for Jamie. He mentioned French consumers prefer wine that has pure is pure in character, low alcohol, around thirteen percent and with mineral notes. For Italian wine doc or IGP also make a different impression. So except Aetna, which Italian region has the similar traits, as Aetna. I suppose that's your question. Did you understand that, Jamie? Yes. Yes. That's I I think I will, I will make things very clear. When I mentioned that the French doesn't like the mineral wise, I mean, that in Paris. I'm talking about the Paris is is very different. So if we did consider to other cities in France, it's if we are in provenance, they drink come out, losing ones all year long. And in Paris, I mean, especially the people just like, because the love always that wants some mineral, some neutral variety. So, I mean, low alcohol for me is around twelve and twenty twelve point five. So, And I think we have lots of great Italian wise can fit in this cap. For example, Vaticro definitely is the great writer that I think have some salty mineral news. And Gottez from Garvey is very good expressions of the of the volcanic cells as well. So many, many ways. And I'm very, pleased to to introduce some time to talk, to the French market as well. So, yeah. Excellent. So I have a question for Valeria. Yes. Valeria. So I know, you know, this is a terrible question. It's a bit cheeky, but and I ask quite often this question. You have eleven labels. Right? Yeah. And I know, you know, the wines are like their children, for all Italian winemakers, winemakers in general. But if you were to choose one, which most represents you, because it it, signature wine. Which wine would it be and why? I have to say. I can't choose, a children. Everybody says that. But if you were to choose one, which one would be your which one is the one that most represents yourself and your, winery? I love, Bianco Desai, but I don't want to say Bianco Desai because I love all my wines, of course. But Bianco Desai was my first white wine. And, for me, as to me, represent etna with, it's mineralities, p d d, verticality crispies, a crispy wine. And, I I love, Bianco Desai, but I love all my wines. You like me to choose to to choose a wine, but, it's just I know it's a it's a difficult question. Yes. Valeria, listen. Thank you so much for not only today, but You have been hosting our, ambassadors in your home, and your hospitality is so generous and warm. And, I don't know what to say. I think we would love your wines We love your wineries. And thank you for what you're doing. It is not easy making wines in Aetna as we all. Thank you very much. Thank you to you. Sorry for Maenish. And I know you're so sorry for the the line. For the line, but I don't know because I heard you. No. You know, it's so funny because once I came to interrupt you and then after that, it was perfect. So I shouldn't. I didn't want to interrupt you before because I usually never do that, but Thank you so much. I'm sorry. Thank you. I'm going to try to now look for we took some beautiful, photographs and videos of your vineyard when I was there last time. I'm going to look for some of them tonight and maybe, make a post out of it. Thank you very much to everybody and see you soon. What's that again? Here we go. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud at Apple podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time. Chichi.