Ep. 1264 Wayne Young Interviews Marko Primosic | Clubhouse Ambassador's Corner

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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, everyone, and welcome to Clubhouse Ambassador Corner. This is the show that happens every week and we have ambassadors from all over the world who choose the, producer they want to interview. And, yeah, this is a very geeky show that does very well on the Italiania wine podcast. We replay it on the podcast and barring any, you know, technical snafus. This should be just, just fantastic. So today, we have Wayne Young interviewing Marco PRimozich. And I'm not sure I said that correctly, but I think I did. So I'm going to, Wayne, I'm gonna inter I'm gonna give you a quick introduction here. I'm actually just I should probably prep I should probably tell you guys why you're talking to me instead of Stevy. Stevy is currently on her way back from doing a via course in Austria. So she is traveling as as she does very often. So that's why I'm stepping in here. So hope that's okay. So, Wayne, how you doing? I am doing just fine. How are you doing, Joy? Fantastic. You know, you could be a radio presenter. Your voice is just so smooth. I'm loving it. It's it's all of the, it's all of the digital effects I have on my road caster. So makes me sound more smooth. Yeah. Oh, we have one of those too, but I'm not using it. It's very pretty. I love it. That's awesome. Because I I have a podcast that I do here in Freule called Latna. So I gotta have a little bit of toys to play with. Oh, wow. I'm I'm loving. I'm loving it. Okay. No. Seriously. It's I I spent all day editing audio and your voice is is is awesome. Okay. Okay. Right kind. Alright. So here we are. I, I see here that, while you've done this before, actually, this clubhouse, haven't you? I remember you've done it more than once. I definitely remember that. But, from what I recall here, it So you're an American living in and you've been, actually, since nineteen ninety eight. Where in the US are you from? I grew up in New Jersey. I lived for about, ten years in New York City. Working in the wine business, in at wine spectator and at, as a sum of yay, for some of Joe Bastie, which is restaurants there. And then I came here to do a six month experience. And here I am, twenty one years later, still here. Right. You got into cellar work after the wine spectator and the Becco restaurant, in New York. Exactly. And then you you did a harvest and that became four years. Where where did you do that harvest that, you know, converted you Well, I was, I decided to leave the the restaurant world, and Joe Bastianich was nice enough to send me to do the first harvest for his winery here and for you. So the my idea was it was just gonna be sort of an experience. Go see how wine was made, and I ended up actually working in the cellar for five years. Awesome. Okay. No. No. That you know what? I've always wanted to go and visit his winery. I'm a bit of a Joe Bastianich fan. Everybody knows this. I think he's pretty awesome. So cool. That's awesome. So you then, you got married and never looked back. You are Exactly. Yeah. Awesome. Do you have any kids? No kids. Yes. Childeless by choice. Okay. No. That's fair enough. I can totally get I totally understand that. Alright. So, tell me, Why are you, now I'm not sure. Marco primoz primozich. Primozich. Yes. Yes. Okay. Why why did you choose Marco, to interview today? Well, I there's a couple of reasons why I chose Marco. Well, first of all, is because he's, my first introduction to Repola Jolla, which is a really important native grape variety to free willy. And second of all, he is intimately involved if not in the the the The reason why there is this Ebola Dioslavia group that creates these mass rated, Ebola Jolla wines from this little village of OSlavia, and I think it's very, important as sort of a model for the rest of for Yulie to to set their sights on. Okay. Okay. And, so you've okay. So you've you you've been to his watery. You you you you understand. You've tasted everything. Okay. So Alright. Well, what do you want to us to take away from this? Like, what what would you like everybody to remember after this interview in terms of learning? I would love everyone to remember what a great guy, Marco Primos, it is because we've been friends for a long time. And his wines are fantastic, and he's always super open to doing events and things like that. So I really want people to understand who he is and how his wines are, but I also wanna, you know, bring a little bit of to have attention to this Ribolo Dioslawia project that they've been working on for a while. Because I real I think it's really important how seven producers can come together and make such an incredible impact on the wine world from a tiny village in the the northeast corner of Violi. Yeah. No. So that is a lot of that, yeah, that would take a lot of, a lot of organization, coordination. Yeah, I could I could totally get that. So I guess, before I, continue on. I Marco, are you there? Yeah. I'm here. Yeah. Good evening. Hello. Good evening. So I'm going to, leave you in Wayne's capable hands back at the end, just in case there's Any questions or, anything like that. Alright, Wayne? Okay. Thank you, Joy. Thank you. Alright. Well, here we are, Marco. Thanks for coming. Yeah. All the way here to Coronito Zaso today at the Tasting Academy. So, obviously, you know, I know you, but the people who are listening may not know you as well. So tell me a little bit about yourself and about your winery. Well, thank you. Thank you. Wait. But after so, Mars words, give it to me then, that's Marie. I'm sorry guys. It's my first podcast. So if I don't sound bad, don't kill me don't worry. So, so, my name is Marco primozich. Primozich sounds, like, many family names here on the border between Italy and Slovenia. My family name, is like the winery name. And, we have a very long story with the wine and, with the region. We are living a special with a small Hill name, Osavia. Mhmm. Like, many family in this region are engaged, for many generation in, winemaking. So my story is one of the story. And, me and my brother, Boris, are the fourth fourth generation engaged in, winemaking. Okay. And, my father, Steven, start both linked in, sixty. Then that's, a little the start of our family story. So he started bottling his family wines in nineteen sixty. Yeah. Correct. Yeah. Nineteen sixty. Yeah. Wow. That's so long as very early for free willy and wine. Special because we are in the region with terrible story. It's a story of first world war that move all people away from this area. And then there were a second world war just on the doors. That's mean in the very poor time, we are talking here in the region something between what's happened before the war and then the renaissance after the second world war. That means that the sixty It is the part of this Renaissance. Oh, okay. So your family was involved with in Oslavy and with winemaking even before the first World War. Yeah. Yeah. There was my ground parents, Yosef. Okay. And they ground ground parents, Okay. And the Carlos is a very important name in our family. Old first son in, every generation have to be one with the name Carlos. Carlo. Yeah. Correct. Yes. Yeah. Okay. So how did you manage to escape Carl or are you not the oldest? I'm, I'm the oldest, but, they are, many families. So the my uncle, was Carlo, on, my name is Carlos. So that's, the the it's a name, Verintic story. So Gotcha. Yeah. We are more known in Australia, like, the sons of the grown grandparents, carlo, like, with pretty much each family. So the the the two world wars were really traumatic for this area of of Freoy, this border area between Freoy and what is now, Slovakia. Yeah. You know, because the there was the border. We are talking about the border between eastern, world, and western world. We are living in the small hill, but the board in during the centuries, most so many time. And, we have deep roots. We stay there. But we have many story to tell us about that. Even though the border has moved, your roots have remained firm in Australia. Yeah. Correct. Okay. Exactly. So tell us a little bit about the winery, how big is the winery at this point, and has have these vineyards always been in the family? Yeah. The, we have the, some vineyards, of course, the the heart of the salaries, you know, the Slav village. And then we have some vineyards in the areas. There's just a few miles around the winery in, San Floriano and, Lucinico, and, of course, in, in Australia. But, we are like a garage. It's So a very small, winery. We are talking about just a few thousand cases a year. Just not a million bottles. No. Of course not. No. No. No. So, So I would we'd wanna talk a little bit about Ribula Jolla because, full disclosure. I have not always been a huge fan of Ribula Jolla, but I wanna know, has Ribula Jolla always been really, really important for where you come from? Has that always been part of your winery? There are two things about, Ribula Jolla and, because we are really all producer in the Slav areas of so fall in love with this grape. You have to understand the the Collio area. It's, of course, born the consortium in sixties. This is the second, more oldest consortium in Italy. Is the next after the chianti. That was the first. And, on that time, and many years before, the novelty was engaged to produce the wine. The farmer have just to work the land. Okay. And, those love you have a little different story and, special who are the nobles in the area. They are, Austro Hungarian, so, Austrian families, and, connected with some French families. And, that's mean that the noblety in the wine, the noblety of the wine was German grapes or German original grapes. Okay. And French grapes. Uh-huh. The only farmer grades was Naribola Jolla. So Ribola Jolla was was more of a farmer's grape and not a grape for the nobility. Yeah. Okay. Okay. And like farmers in Australia, there was one of the mayors that we are a little laborastic people. So we love a little zombie, on the other side. And, that's mean Ribula Jolla was the grave. That we have cheese probably many centuries years ago or so. All we have some old people that the the the talking us, we don't, follow the Ebola but Ribula Jolla catch the people in Australia. Uh-huh. Okay. Yeah. That's a nice story about the grape. So it really is part of that, that particular area. Yeah. We are talking about queen of Australia. Yeah. So it's a lady Ribula Jolla. The older grapes are and and not female. Okay. So it is it's the queen of Yeah. Yeah. It was the what was it about Ribula Jolla that made the people of OSlavia fall in love with that with that great variety? What was it that was that was so special? First of all, we need to know that it is a very, it's a grape that, grow well. And need a very, very good soil and very special con climate condition, to grow well. If you planted in a very rich soil, they produce a lot of field with very poor grapes. That means, rich soil, poor grape, poor soil, very rich grape. And that's the Rybala garlic grape is a grape with a very big bunch. It's probably five six times much bigger, like, a chardonnay, for example. Okay. And that means a lot of work is a lot of water. Water and so yeah. A lot of juice. A lot of juice. If you'd like to produce a good wine, you have to put the scrape in on the top of the hills in the much more poor soil with, less, organic material with beautiful sun, and, you need really that this, grape, the the growth of the vines, a little sulfur. And he find this kind of, of, climate and soil, then produce a very good quality. And, the stars and competition, the to for producer to be really proud to produce the more poor grape, a very good wine. So the the the competition was to produce as little as possible. Yeah. But very rich grapes. Yeah. Okay. And that that's, starting with the phase of grape. That's me. Ribula Jala is the only one grape that that the bunch in the skin is gold. And, you really if you see the the the the the the grape in in the vines on the harvest time, do you define this beautiful golden color, and the other grays could be green or, you know, it's a small beans. Good. Ribula Jala. It's big. It's a beautiful fruit, like farmer lofts, color and lofts, nice grits. And that's the matter of loft. Oh, okay. Is is Ribula Jala, early ripening, light ripening when does is compared to other grape varieties? Oh, it's a very late, right, not normally after the reds. It's after the reds. Yeah. First week in October for our region. Okay. So is is there something special about Osavia that makes it great? For Ribula Jolla, because it it really has become your great variety in Austria. Or, Osaka has recognized inside it's a, a part of the hills of the colonial, but it's recognized the his poor soil ponca, and the nice wind from eastern, cold wind bora makes, this corner, very important, very nice for this kind of grape. We have some we're talking about winds of stone and wind, with this beautiful sun, the catch, the morning to the evening on the top of the hill. And, part of ancient wines with very century old tradition. The territory of Oslo has a beautiful microclimate. And, of course, without the lover of man, not nothing happened. Of course. But, with this beautiful sun is loud and nice ventilation, create an ideal habitat for this wine. Okay. So we're talking about hillside vineyards. We have some terraces in the hill terraces. Okay. And then catch the right sun, the beautiful ventilation, and then, the magic soil, Ponka. Yeah. Tell us a little bit about Ponka for those who maybe aren't familiar with what It's a ideal soil for Ebola Jolla, origin of, Panka is from geological point. It is an ocean origin. Okay. Yeah. It's not volcanic or It was from the bottom of the ocean. Yeah. Correct. Exactly. Was born forty five million years ago with sedimentation of the seabed. And, that's mean some stratification of different, minerals and, sun stones, and then, make a very poor soil in terms of organic material with a very good drainage but rich in minerals. And this kind of soil give just one chance to the vines, put very deep the roots inside the soil, catch the water, special for summertime, but have really the vines have to work hard to find some, minerals are getting material. This is a very good, balance between growing, not too fast, And, with this slow growing means, make a very good concentration in some differents of minerals. So what is very important then to produce the one. So this is that, that struggle that you were talking about that Ribula Jala needs that struggle to bring out its best. Yeah. Exactly. That's very important. So what embed moving away sort of from the wine making part. We make it back to that a little bit later, but Ribula Jala has has become sort of fashionable in Italy. I know the there's a big boom, and maybe there still is her Ebola Jala all over Italy. So what have, you know, what have been some of the the challenges and the things that you've done to market Ribola Jolla in Italy with, obviously, with great success, but maybe some of the challenges outside of Italy for Ribola Jolla for marketing. Yep. We have to put completely two different story between Italy and outside Italy. Okay. In Italy, yeah, we are one of the, wineries, the are very, very engaged to promote Ribula Jala grape. And I personally was really falling over this grape with a test. And my thinking was, the wine is, so nice, so crispy. So beautiful, so dream bowl, so easy to, pair with so different kinds of dishes. And, and, on the market, was very conventional, very local. And my thing was, which is the right way to communicate special to, the new generation, they are looking more for the, interesting wine, local wine, to catch the attention of these, guys. They are interesting to to local wine. And, that just happened, happened that in, roughly, in a year two thousand and two, starting an idea about not so much to change the wine or change the packaging of the wine, because a means yellow yellow. Yeah. Yellow is the color of the sun. And this grade has inside his name or his name, the color. That means, Challo. Okay. And the idea was we have to communicate with a beautiful packaging. This man, using the color of the name of the grape with a yellow label, but special, to catch the attention of, not conventional or classic one lovers, but some more new yanks engaged more to, look and catch some local grapes a different way of communication. And we're starting in very regional way, a collaboration with the supercar, importers, in Italy. To communicate with some events, about the raconte Joli. Italian wine podcast brought to you by mama jumbo shrimp. Okay, which in English, I mean, it's it's an interesting thing. In Italian, when you talk about, you're talking about mystery stories. Right? I get the Christie style. Mysteries. But here, they're called, Rockon de Jali or Jali. To for short, which is part of the name of Ribolo Jala. Because of the cover of the books. Exactly. At one time, they were published. So you knew that there was that type of If you go in the bookshop in Italy, and you would like to find them mystery book. Yeah. You just follow the color. And then if you find a yellow, yellow book, that's mean that you are in the right place inside the bookshop, And, the, Porsche cards in Italy organized for not professional writers, a competition, in different city, many cities in Italy, to talking about Jali. And we are part of this event. Mhmm. And, using, and, this, communication to young's, books, a different way of talking about wine, to promote, and praise the knowledge to different, people, to different guys of an, Ribula Jala grade. Interesting. And that was very, very successful. After three years, two years of the many events and all the Italy start to be, increased the knowledge of, Ribula Jala, And this event are in the best places in old, coffee, bars in Italy. Like, coffee house Yeah. Where, like, writers would hang out. And, oh, very smart. I love that. And and and that's really catch attention of the new generation, different ways of talking about wine. And today, in every place in Italy, you find in a wine list that it means that, yeah, what what works well sometime, think different. I do. Well, I I also believe that people just love saying. I think it's a little It sounds nice. So, yeah, I do remember you for a while driving around in a and a very yellow porsche. And it was the lucky part of the story. I was jealous. I was jealous. So, I mean, we've talked a lot about that. How about outside of Italy? How did you because I think outside of Italy is still a little bit more of a challenge, for Ebola Jala. It's become a phenomenon in Italy. What about in the United States as a big market or other markets around in, starting in two thousand, of course, I travel a lot to talking about Sabola Jala grade, and, was not easy because the wine is, very modern now, but on that time, the idea of of important whites, what's full body, heavy, very powerful, hygiene, alcohol, and so many other things that Ribula Jala is in. Ribula Jala is, a crispy, very elegant, low alcohol rich mineralic, mineral wine and, very delicate and elegant. So I was very happy to talk about Trebojala. Nobody knows the grape, Nobody knows the wine, and the test was not, of course, the right focus or the right file at that time. Many very good, so many around the world starting to introduce Ribolajala, special in the fish restaurants. We are looking for a more daily delicate grades. But, yeah, that's good. That after twenty years. A lot of a lot of this change. Okay. And they are not all following, so body heavy, high alcohol wise. And, it's a, yeah, a new story, a new place. For Ebola. Much more easier today. Well, there's but there are two faces to rebuild ajala, especially in Australia. Because, yes, we do have this, this fresh low alcohol, which we're drinking right now. Really easy, wonderful with fish summertime wine, but there's another side to, Rubolajala, especially in Australia, which is the macerated style, the orange wine style. So is there something about Ebola Jala that's particularly good for this style of wine, for this macerated style? It is really the story of of the crepes. The richness of this grape, it is in her skin. And, they will recognize the value or rediscover the skin. There was, the story of our grand grandparents, and then it's, coming back. And, today, probably mostly, if you find the bubble of Horibola around the world, probably it's skin fermented. Okay. Yeah. This golden envelope That's the skin of Ebola. It's really the precious. It's the richness, with his dense, polyphenolic, okay, mineral components that's inside of, of the skin. It's the what it discovered, in the authentic expression of this grape, the integrity of this grape, the integrity of this grape. The maceration give the mind expression, the right expression, this, fullest power, but not alcoholic mild, but really dry and and and and and full of of of the skin. It's an evidence of this very, nice relationship, withribula Jolla. And I respect this very old tradition that really knows how our our our grandparents is, something that's come coming coming back. It's come on. So this was more of the the history, the original way that Ribula Jala was made when you talked about how it was the farmer's wine. The farmers weren't drinking this super fresh and crisp Ribula Jala. They were drinking macerated repo agenda. Yeah. That's correct. Exactly. There's just, something that's happened with inquiries of technology in sixties, that old graves are made in the same way. Just crispy and easy, some, sometimes watercolor. And, that's we it's not it's not more. Don't exist anymore. And that's a very good, part of of the story. Today we go back. We recognize the good things of our grandparents' knowledge. That's mean, catch the goods of, skin fermentation, and, it's not, something talking about, an or noanologist wine. It's not correct, but this knowledge It's very important to produce the skin fermented one and two because you need to know much more respect if we are working with spontaneous fermentation, not any ads, no, select, select at least. But that this money, that don't mean that you don't recognize what's happened. Okay. You need to know. So is dude, let's talk about rebola dioslave, because rebola dioslave is actually a denomination. It's something that is codified, and that you can't just put also rebola dioslave on on any bottle of wine. It has to be very particular. So can we talk a little bit about what ribola dioslavia is exactly? So some of the guidelines, the way that it needs to be made. But I believe is, some, a tradition that starts with a very, strong individuality in nineties, special with two guys, Stankor Radicorn, and, in ten years, this, words encrase, reality that's a no slavia style. Mhmm. And that means that some points of this, work means that it's a way of pioneers, and they, makes the root but sometime means they go way, and sometime means come a little back. Okay. Yeah. Today means that we need to work in the vineyards in very organic way. Okay. That means that we have, spontaneous fermentation without any selected yeast, no any ads, no any sulfides, nothing. The, why make a skin contact fermentation mean first and second fermentation or mallow fermentation for minimum, four weeks or a month. After that, move to, wooden barrels, no French break, not because we don't love French people. Okay. That's just a matter of toast note or the influence of wood in the wine. Okay. We don't like any influence of toasted wood inside the wine that the only phenolic notes is from the skin, not from the wood. Okay. And then after two years in Big Food and Barald, Livonia Woods, it's possible to bolt, aribola dioslabia one. Okay. Not only, Ribula, the Islam has to be bored in Australia, vilificate in Australia and both lived in Australia. And not only the wines have to be born in Australia. Okay. Well, just to give people an idea, Slovakia is how many people, how many people live in Islam. They are, less, probably one hundred and sixty people. Yes. So we're not talking about Manhattan here. Yeah. No. We are talking about three miles, probably. Okay. And, all working in the vineyards. And, seven wineries. Seven wineries. So when did this, this sort of group of seven producers start to come together? Or to to sort of codify or or define what robo or Rubolani is? This start, after, two thousand and five, me, and Stan Corrigan can start talking about, the knowledge of the, that's mean was less. And, special, understand the, how much is important to work together to share experience, especially if nothing is vital. And, so the that mean we are really start to, put friends, from the village, okay, on the round table, talking about the Ribula Jolla. And in a very spontaneous way, that's, really, nice connection of friends, move to another step and realize the, we can work the direction to realize and the Slavia style, not of winemaking. Okay. And to give to our sons, and daughters, of course, a milestone. Okay. The donor six before. And that's not only. We realize that many old people that are working in the vineyards that spend the life in the vineyards, there was the generation people born, in roughly in thirties, Fortis, that seventy, eight years old, they have a lot of stories to tell, a lot of knowledge because this is of our heels. And we would like to catch all these stories And, together with Seminario Veronelli, we will write a book, and that all together is, not, a book that told the story in commercial way. It's really the milestone of of Australia. Yeah. So the seven producers are yourself. Okay. Yeah. We'd mentioned Gravner Radicom, one of the others. Then, Dario Princhic. Dario Princhic? Okay. La Castelada. Right. And the figal and the carpino. It is carpino. So these are the seven producers who make and only these seven producers can make ribola dioslavia. Yes. That's exactly correct. Was there a lot of was it very difficult to get seven producers to agree? Yes. Of course. Of course. Yeah. You know how we are here in, in in in, call you They need Italy. Yeah. Easy personality. Yeah. Yeah. Hey, easy personality. Yeah. Very individual. Yeah. Yeah. But So how did you manage to make everyone happy? Really, it's a nice story because it's really the love for our village. Our fam all family with very deep roots, with this beautiful hill, And, really, it's a place where love to live, to preserve the the village where we are living. And that's the part of, one growing too. That's mean how you are working. Sometimes asking me, you are working biodynamic. You are you working biologic. You are working organic. No. We are working in the place. We are leaving. Okay. It's much more important. Okay. And, so this respect, it's really the connection, for the place where we are staying, where we are living, where we are working, who is spending our life. It is the, right connection. And then we find in in Ebola, like, a scene or something that, helps to stay together. Okay. And it's like a gamble. And in my experience, it's it's been really great tasting through different producers of Rybola Díoslavia because they all have a lot in common, but that each one has their own personality. So it's it's not like you you know, you might think seven producers making sort of the same wine with the same rules in the same place that they would all be the same wine, but they're not. The each one has a very, very distinct personality. That's correct. So yeah. How does how does each producer keep their personality in their rebolad yoslavia? Oh, that's not this is not the easy. Not So I think that's the best way. It's coming in the Slavia, visit the winery talking with the producer, test the wine and really, make this personal experience. My answer is that with same rules that that doesn't mean that we have the same wine. The same rules means that we works, with the respect of this, position or this kind of rules or this kind of vision. Okay. But we don't lose the nice, part of wine that is talking about wine. Sitting together, testing the wine, talking about every vintage, a different story, because we can put so many rules, but every vintage is completely different. And, the wine with with aging, with staying, and then, the spontaneous fermentation, it's really a gamble. Is it? Yeah. That's mean, It's it's the matter of how been lucky this year or not. Okay. So it's it's a it's a bit of a gamble. Yeah. Yeah. So we we talked a little bit about just to sort of finish up on the wines. We talked a little bit about, you know, the crispy fresh aspect of Rubola Jolla when it's done in a certain way. How would you describe the Rubola with this maceration? What kind of feeling would you be getting? From from a taste of this wine. First of all, it's like, a white red that's made out of the stuff, a new wine color in the wine world. We are talking about orange wine. Yeah. We are not all falling off with this name, but It is the name of the one in today. Exactly. We prefer Amber wine because the the color is so much between gold and amber. And, I think this first touch, it is really. If you see inside the glass, look the the glass of the wine, the sneezing color. That's the first touch with the ribola dioslavia, and then the nose, because, the ribola It's a very natural wine, it fermented without skin, but if it's orange, amber fermented, it become, amazing richness. So mainly this competition between factors and east during the fermentation, without any ads, increase, amazing complexity because many kind of east working, then we have play between high temperature, extracting from the skin, from the juice, working the skin, working the juice, and creates amazing complexity. And then the swine aged minimum, two or three years in a big wooden barrel, that mean they're increase the complexity in the nose. And that's just for starch before testing. Oh, yeah. Exactly. Before you even put the wine in your mouth. Correct. And then if there's the wine, that happen to things. First is, oh, phenolic notes, quite aggressive together with the acidity. It's like if you test some spicy dishes, first touch with the spicy dish is just spicy. But second and third test, your mouth don't realize the move only on the spicy notes. Recognize so many things. The same is with the orange one. Okay. First test is just phenolic. It's just dry. It's just stunning. It's just the acidity. But then if we test and retest, we find inside a big world of aromas. Many things are completely different richness. And, it's something that, have the chance fall in love, or really, it looked like. So there's no middle ground. Correct. Yeah. Exactly. What do you drink Ruboladioslavia with when you're at home? Oh, what do you pair it with? We are very the the fantastic dish. We are near a dramatic city. I just traveled to here today, and I look on my right side of the street, the mountain with the snow. Yep. And, On the left, the Adriatic sea, in half hour, you are between Adriatic sea on, on the nice mountain. And this beautiful Adriatic sea provide, so nice sardoni, sardoccini, the anchovies. Yeah. And the fried anchovies with, ribola, something crazy. Really? Yeah. It's the amazing pairing. Okay. So what about some other projects just beyond sort of the wines in Osavia? I know that you guys are also developing other ways to sort of promote not just the wines, but Oslo as a place. Tell tell me a little bit about that project. We understand that, all we guys, that's in Laslabiya, a beautiful young generation of producer, the new generation. And, they travel a lot. They have the chance to talk about the Ebola brought. But at the end, we realized that to really understand, well, the wine, the work, it is really to visit the Cayman visit to Slovakia. We are very lucky because we are, the last corner of Italy, forgotten corner of Italy, the last hill in Italy for so many years. We don't have industry. We don't have any highway. We don't have abend nothing. Our lovely hills, but today, that's the richness. It is that we don't have only veneers, but their nice balance in the nature with their respect of, the green of the grass, of the vines. That's amazing, beautiful combination, but to understand the things you have really can to visit, to relax, to spend the time to talk with the people. And the only one way it is to do this. And our project for the next future, it is coming in Australia visit us. We have to provide, but for this, been, of course, it's we are talking about a niche. This we are done talking about of, a million of people that's three miles place. Right. Yeah. Yeah. But, we are working really to invite, one lovers to coming and to understand much better what we do there. You've you've created a sort of like a percordo, like a a hiking trail. Through with little tables and stops. So in the table, each producer has their little stop along the way. It's correct. Exactly. Each producer in in some special place inside the vineyards where you can see the work of of the man and the beautiful of the nature, but the place where you can relax and, really enjoy the view and the nature. Okay. So we've spoken about Ribula Jolla. We've spoken about Ribula Dioslave. Are there any other products from your winery that you're particularly proud of beyond Ribula Jolla? No? But, you know, we are here in this corner. I apologize to our queen, but, we cannot, forget that we are in the free living at, Julia. And that means, Friulano is a very important grape. It's a, a flagship of our region. It's a flagship wine. And, the the Malvasia Estrianna start from the Colio, to the Israel. At the end, we are talking about mostly indigenous grape, and, with a very long tradition with, our terroir with, our story. So the, the the first one, of course, Ribula Jala, Beth, in the same way Malvasia and Priulano. Freulano. How about some red wines or sparkling wines? Ribula Jolla works well, for sparkling Clink too. Do you make respark sparkling Ribula Jolla? With with some, pinot and arrow pinot one. Yeah. Not hundred percent, Ribula Jolla. It's delicious. We love some more tanning together from reds with, Ribula Jolla. And, we really try to, to works, in contact with the skin, with, Friolano, and, a gamble with pinot grigio to Oh, it was pinot grigio as well. Yeah. Because pinot grigio at the end is a grape, with the pink skin, of course, and, white juice, but fermented with the skin is completely different different one. And, too much, boring, you know, glidro around the world. And that's the matter that we would like work hot, on this grape. Because it's it's a crazy interesting rate with a lot of power, with a lot of energy, with, a lot of potential for aging. Nobody talk about pinot grillo with aging potential. Yes. Taste it, and it's very interesting. Great. So what are you doing with with Pinobrillo? A short contact with skin? Okay. And an aging in big barrel, but, the for us, the the the goal, it is really catch not too much phenolic notes from the skin to preserve some aromatic notes classic from pinot grigio, and, find the the right balance, between body and a CDB and phenolic notes. Okay. Yeah. Any new projects, anything on the horizon, something that you're working on that's coming soon or coming in the future, something you would love to do. Our hard work, it is, of course, in two way. One, it is, we would like, preserve the tradition of Frebola, Jala grape. Really, for generation, for generation, we don't, like, lose the story of Rybola Gala grape. The original taste of Rybola Gala grape. That's the first. The second is the part of our story. Because we are not born, like winery in the last twenty years, and talking about only this special of war between conventional and natural wine. I don't agree with this point of view. And probably our future wine is something that's more than natural, more than conventional. Okay. Excuse me? Yeah. Oh, great. Okay. So, Lica and, joy. I've basically gone through so many things here with poor Marco. Maybe there are some questions out there that you would like to ask or someone maybe in the clubhouse room that would wanna ask, Marco something. Hey, Wayne. Hi, Marco. Questions from the audience, though. Let me just check with Joy Joy. Hi, Joy. Well, that was an awesome, awesome. I loved it. That was super. And you know what? There was details in that interview that I thought were so interesting, especially the I did not know about the yellow books. In Italy. I had no idea. Like, that is so cool. I'm gonna totally look for that next time I I'm in a bookstore. I'm assuming they still do it. Right? Do they still do that? I don't know. Yes. Yes. They still do. So if you find on this, that's yellow, it's a mystery pack. Story. Some special old collection. Yeah. You can find the in in the not in in the right bookshop. Exactly. I mean, you know, even when you talk about television shows that are like mystery shows or whatever, they still call them. And I think there's even a whole channel dedicated to. Yeah. Exactly. Correct. Awesome. No. That's so cool. No. That was wonderful. And I think that you did a great job Wayne of, showing everybody about how, like, you wanted to show people just, you know, what kind of person Marco was, and I think you did a good job. That was really great. So Thank you. Like I said, I I have Marko is not just a a great producer, but he's also a really good friend. So it's a pleasure having to take care. Oh, I love it. So I am going to because we're about the end of time, for this one hour. I want to just, tell people that this is going to be replayed on the Italian wine podcast and should anybody have any questions at all from Marco or Wayne please, can you either text Lika? Okay. DM Lika, or you can also just send me an email at info at italian wine podcast dot com. And I will forward that and, we'll get you the answer. So guys, thank you so much for for taking the time to be on this program today. And, I hope you have a wonderful evening. Well, you too. Thank you very much for the for the opportunity. It's always a pleasure coming on, on on your guys' clubhouse. And, obviously, thank you, Marco. Oh, thank you. Thank you. Thank you, Joy. Thank you, Leica, for all of the behind the scenes work. I know that it's it's doesn't it seems like this happened spontaneously, but it doesn't. And we've been in touch, and I know that we skipped this back in December. I think when I had COVID, so thanks for the patience as well. Thanks. Thanks for your wine. Bye. Good. Good. That's everyone who came to listen. Bye. Thank you. Good to. Listen to the Italian wine podcast wherever you get your podcasts. We're on Sound Cloud Apple podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianwine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.