Ep. 1336 Wayne Young Interviews Cora Basilicata | Clubhouse Ambassador's Corner

By now, you've all heard of Italian wine Unplugged two point o. The latest book published by Mamma jumbo shrimp. It's more than just another wine book. Fully updated second edition was inspired by students of the Vin Italy International Academy and painstakingly reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professor Atilio Shenza. Italy's leading vine geneticist. The benchmark producers feature is a particularly important aspect of this revised edition. The selection makes it easier for our readers to get their hands on a bottle of wine that truly represents a particular grape or region to pick up a copy, just head to Amazon dot com, or visit us at mama jumbo shrimp dot com. Welcome to this special Italian wine podcast broadcast. This 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. It 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. Hi, everyone. So my name is Leica. I am the club house manager for Italian wine podcast. So For the first time, I'm stepping in for Stevie who's now in Rome attending the wine cube event until tomorrow. And also for Joy, who's just coming back to Verona from Dosodo. So talking about the recent trip we had, so our team had a recent collaboration with Italian trade agency in Germany where they featured notable Italian wine producers on extensive master classes And we had the opportunity to interview a couple of them too. So the episodes are coming soon. So follow our social media pages, including our Instagram, and the Italian Wine podcast. Coming back to the show tonight is the eighty fifth edition of our clubhouse ambassadors corner. Our guest today is, Wayne Young, and we love having Wayne in our show. He has been a great moderator on our show. He has interviewed, Evandra Puzzi from Ronky Dicella, and Mike Mark call Primo Sich from Primo Sich winery. Hi, Wayne. How are you? I'm doing really well. Like, thank you. How are you? I'm doing fine. Yeah, all good. Getting busy for next next week, the Italy maritan. Yeah. I'm doing Italy marathon too. Are you going? Yeah. I'm hoping to. Yes. I'm trying to figure that out with the consortium. Okay. Okay. Great. So I'll see you there. So I'm going to introduce you quickly. So, Wayne, is from America and has been working in Cleveland Vanessa Julia in Italy since nineteen ninety eight. So after your WSUT diploma, you worked with wine spectator magazine and asked And you also worked as a Sunday for Joe Baskanich Beto restaurant in New York and had some seller work. So I'm just wondering, how how is it for you working in wine, in one word? If you can describe it in one word. People. I would that's the only thing I can say is people. That's what it's all about. Okay. And and why? Well, because not only do you get to serve wine people, you get to meet the wonderful people behind the the the wineries and the the way the wines are made and the way the wines are made by people. So I love hearing stories. I love talking to people. I love hearing what they like and and and what their lives are like. I think the the stories of people behind the wine or the people you have in front of you who are drinking your wine are are super interesting and what, for me, the wine wine is all about. That's that's amazing, and that's really deep. And actually, You also mentioned that you're hosting a wine podcast, lot of Anna feely dot IT. I guess you communicate all about wine and talk to the people as well. Right? Yeah. It's a it's a weekly podcast on me to, mostly producers here in free Nancy Julia, both in English and Italian, but I also talked to, restaurateur, authors, things like that. But, yes, this has been my passion now for, almost two years. Yeah. That's amazing. Spreading the word of Italian wine to the world. Right? Absolutely gotta do it. Yeah. Alright. So let's, head back to the format. So tell us why did you select Cora Vasilicata as your favorite producer? Well, Cora is, is a is a very exumarate and very, energetic young lady, from a winery that is very small, but very, very well known for incredibly high quality wines called La Duetere in Propoto here. So not only after doing two podcasts with men, I said, we need some, we need some girl power here. So, Corin was the first person who I thought about bringing on. She has been on my podcast before, so it's it's a pleasure to have her back behind the microphone. Fantastic. So what are the learning objectives that you should expect from the interview? Well, obviously, I want people to know about with Danley. And I want people to to know Cora as a person, but, I think it's really interesting to talk about Propoto as a region and some of the really interesting grape varieties that, they do with Anna and Cora work with, and also her dual role sort of as working in the vineyard and also having a a hand in sort of the marketing and traveling and promoting the winery, I think, is really unique. Alright. So last question is, how did you discover the wines of Lidouette winery? That's a that's a story long ago. I don't remember exactly, but I know the winemaker who I used to work with in the past. His name is Emilio De Medico, who, like many winemakers, is quite obsessed with pinot noir. Decided that, I needed to taste this wine from Lita Mcdani. And that was my first experience, but then I've gone on to experience their other wines and meet, Cora's mom and, I've I've never actually been to the winery, except maybe to pick up a few bottles, but, it is it's truly one of the pillars of these sort of small artisanal wineries here and freely, that makes so few bottles, but such high quality So I've been in love with you today for a long time. Alright. So I really look forward to this conversation with you and Cora. So now it's time for me to mute myself, and I'm turning over the floor to you. Thank you very much, like, and it's always a pleasure hearing from you. So, Cora, Cora Masiligata, thank you for coming and spending some time with us today from Landue Terre. You, I have to say this. You are gonna turn thirty on Saturday. Yeah. It's true. So tell tell us, so, but thanks for being here. So tell tell me a little bit about you and and, I mean, obviously, you grew up in the winery. Yeah. Yeah. You were born in nineteen ninety three. Is that Which I remember very well, by the way. It was not a very good vintage for the wine that's Yeah. I hope it was better for the people. So so tell me a little bit about first of all, about yourself, and then and then tell me a little bit about the new idea. Okay. So firstly, thank you to invite me to this podcast and clip outs. It's a pleasure to be here, with you. So, yeah, as you say, I was born in the winery because, my parents started with this business in nineteen eighty four. And, and I feel the winery, like, big brother for me, because, they dedicated a long part of their life. Their life as a couple, to the winery first, and then can. And so, yeah, they they make me fall in love. First, again, it's difficult to explain this, but from when it was a child falling well with his work, and especially for the wine growing because you can leave it, every day of your life in contact with nature. And this is think is amazing. Do you have, like, your earliest memory of of the winery from when you were a small, small soul? Yeah. But the first one, the is not direct memory, but is a photograph of me, when it was one, yeah, maybe younger. In a box of wine during the botulin. I was sticking there with my mom, that she has where she was hanging me. But then I can remember when I was free, that I helped my parents to pick up the graves. And Really? Yeah. Yeah. Yeah. Wow. With my little scissors. Of course, just on graves, but, yeah, I remember. That I spent all my free time, in the vineyards with my parents. Okay. And so you grew into that. Yeah. You attended inology school? Yeah. Exactly. Yeah. I studied at a high school of analogy, and then also at the university. I did this choice because, as I said before, I think there is nothing better, to do in my life to spend my life in the nature in the, between the vineyard. And when I had to choose what I want to do in my life, I said, okay, I want to be a wine grower. And my parents were not so happy for that. Oh, they didn't want you to follow the different stuff. Yeah. They were happy in one way, but not so much because I am an only child. And the first thing for them, for for for me is to be happy. And they don't want to force me in that way, but it was my choice. And so, firstly, they say to me, are you, sure about that? Are you sure that you're going to be happy in this life because you're not, yeah, you you don't have to follow ours in our life. You have to choose it. And let's say, no, I'm sure. And I will do this in my life. And so now I'm afraid. No. And I do this work with, all of my passion. So harvesting since three is your thirtieth twenty seven harvest you already Yeah. Yeah. Under your belt. Exactly. Yeah. There is a a funny story about this because in nineteen ninety eight, my parents, won the first prize with three glasses. And it was fun because it was, one of my first, how can I say why making? Because I helped my father, also in the cellar, and I was five. And you were five. Yeah. And I won, the prize with Mirdo. Oh, okay. And it was the first time for them, and I helped me for the first time, my father in the in the cellar. So Have they won every year since? Sorry? Have they won? I'd be kidding every year every year since. Yeah. Yeah. It's all because of you. Yeah. I don't know, but it's funny to think about that. Yeah. So let's go back a little bit and so you said your your mom and your dad started working at Lidueidera in nineteen eighty four. Yeah. Yeah. So how did it all get started? So my parents, don't have, land from their parents. So they started by their own, the, the business. First, they work, for other people. And then when they earn enough money to start their own business, they decided to stay in Provota, and, they were my father, this war. Firstly, they have only buy ins in rent. Because it was not possible for them to to buy the wines. But then in nineteen eighty six, they had the occasion to to vote, Little Hill without fines. Okay. So there was only grass on this hill. And from nineteen eighty nine until nineteen ninety one, they made the words for the vineyards and for the seller. And so the first, vintage was nineteen ninety three. It was my vintage. That was made by our, own vines. Okay. Yeah. And so, well, from that that here, they start making their different wines because, when they have vines in rent, they can choose all the grapes. There were there there were in these vines Oh, okay. Because in theory, the traditions to have, a a great mix of of grapes also in one hectare. And so they they grow, sovign, that's also very awesome. Okay. Also, you know, and so many many wines, but then in nineteen ninety three, they they choose to make not so much wines, just four wines. Okay. So they narrowed it down. Yeah. Exactly. But also but always, in few actors because they started with just two actors of property. Wow. And, yeah, one actor in Alfin rent, then they, improved the the property in two thousand and three, with one more actor of, flying. So we we had the occasion to to go the down part of the hill. So now we have three actors of our property of clients, and we still maintain one actor and alfin rent. Okay. So, where did this name come from? So, this name comes from the two type soils that are mixing in, in all the area of Repoto. It can be, in different quantities. But, these two, the typical soils of Repoto, are large. And clay. Then if you go in another, part of the portal that is called Albana, you can find Narna and bright soils. But Narna is always the, the main soil of our, of our area. And so my parents, decided to to give this name to to their winery as, homage. Okay. The place where we So it's it's like Calcarias Marl, and and clay. Okay. So these are the two. Yeah. So what what's important about these two different types of soils? What do they give? To the wines and what's unique about Pueblo in general. Yeah. So these two type of soils are very good for the red grapes. This is a particular, thing because when you think about food, you think about white wines usually, but potato, is historically well known for the rat grapes. Also the grandfather of my father who made half, wines from rat grapes and half from from rat grapes. And so, especially, asthma is very good for that because, in our here, we have this mix, where we have the vines from the red grapes. There is more glam, the surface, and then the, the down down layers. Okay. And is that really the opposite is, where where we had the white grapes and the pinot no yellow grapes. Oh, okay. Yeah. So and and in general, is is Propoto, climatically. Is it warmer, cooler, describe it a little bit? Because Propoto is a very small Yeah. Yeah. Little town. And you're a small winery in a small town. There's something about Pripolto. That's important. So what what's so special about Pripolto as a place? Yeah. I think it's special for, many reasons about the climate because we are one of the last, villages where Bora comes. And Bora is a typical wind, from Tiesta, and is a very strong and, cold wind. Okay. Usually comes only in, in the wintertime, but it can the eighty kilometers faster. For our people. That's right. So it's really fast. And, but this is so good for the area because, also in the summertime, we can now print And this is important to maintain the fresh, the freshness of the wines. It's very good also because, we we can have more rain. And one time ago, this can be a problem. But now with the climate change, we are lucky because also on last summer, we had rain in the right province. And this is very important. And now, And then we are in the middle of the three Uly because we have, the mountains, one hour from us, and the seaside for the Italian wine podcast brought to you by mama jumbo shrimp. From from our village. Okay. And also this is important for the microclimate of, of our American There's also a a a little river that runs through Porto as well. Is that a factor? Is that is that influence in climbing? Not so much because it's a very small river. Yeah. We we call it torrente because it's not always pool of water. Oh. And so it's so small so that it doesn't give more humidity. Oh. And another very good thing in our area is that you during the the summertime, we had, a difference of temperature during the day and the night. And this is so good because we have also fifteen degrees of difference between the, day and night. That's a lot. Yeah. And this is very good for the red grapes. So how is it now? Because you're talking about you make, primarily red wines. Yeah. So what are the wines that you do make? Yeah. And what are the grapes that you grow? Yeah. So, on our five actors, We grow, six different grapes. So only two white grapes, and these are tokai Frulano and Jupol agenda that we're using together to make, then, yeah, scarpetino rifolsco, and also these two lo red local grapes are using together to make exactly sassiro, so wine. Awesome. And then we had pinotero and Merlo. So these are our grades. Okay. So you make two blended wines. Exactly. And then you make two mono verado red wines. Exactly. Do you make a mono varietal schematino or mono varietal or false gold? Yeah. In the last years, we start making also, Scipitino in Europe. I stayed in the last years because from two thousand two, until two thousand seventeen, my father made only five vintages of this wine. Because usually we stole some grapes, to the for for Lucrisa cirroso, and we made just three or five barrels of this wine. Oh, okay. So very, very small production, more or less one thousand bottles. And but now with my, yeah, for my choice, we are going to make Scopitina over here. So from two thousand seventeen, there are five entities in, you know, our seller. So this is this was your decision. Yeah. And why did you decide to sort of part ways with the tradition in the family? Yeah. Because My parents decided to make, as I said before, not too many wines in five hectares, and they decided to dedicate, more attention to the blends of local grapes So usually they use Cupertino only with the Rifolsco for the secret sauce. But, when my father started to miss make these, proofs. Yeah. These trials? Yeah. These trials. Yeah. Thank you. We say we we we see that the people like it and we also like it so much because it's, expression of, scuba dino as my father, drunk from his grandfather. So a whole way to think about Scupid, you know, so I'm not very powerful, right, not very powerful wine. And we have a long aging in in barrels. And so, yeah, before my parents don't, believe so much about, making scripetty, scripetty, no fewer. But I I really like this grape, and I think if we made just one thousand dollars per year, it would be no problem, for Sacrisasiro, so that is our, most important wine and wine flower hurts, but also make a few bottles of scripting it could be interesting for us and for the people who wants to know better, our region and our item. So your two most important wines are blended wines. Yeah. There's nothing. So do you think that this is something important for free, really, in general, that we should be concentrating more on blended wines because the trend is very much toward modern arrivals. Yeah. Yeah. But your focus is on blends. Yeah. Tell me a little bit about how you feel about blends. So I I think this, children sorry. This decision come from my, parents because, they always look about the past of our, of our region because one time ago, the wine was a blend because the the Okay. Our our great fathers, plant a mix of grapes, and they use it all together, and they make only a wine. One white wine and, one red wine with everything inside. And so when my parents started with their own, winery, they decided to dedicate more time about the young more important. Sorry. Sometimes, okay. I lose my English, about the the blended, wines also because really is not a very, very well known region, in the world. And talk about local grapes. It could be more difficult, because I remember my first travel at the US more than ten years ago. When I say that I come from Philly, people say from where? And I always need to say we are one hundred kilometers from Van is in the north. From Venice. And he said, okay. Now I understand that. And so I think that, the chisholm to make blended wines was to be more strong on the market with local rates because when you exit with Sakrisa cirroso, you sell Sakrisa cirroso and not the local grapes. Oh, yeah. But in second, way, you sell local, you you can sell local grapes. And so is, football. I don't know how you can say it. It's a smart way. Yeah. It's a smart way, to talk about local grapes Okay. For the world market. Okay. And in the vineyard, you you work mostly in the vineyard, or do you work in the cellar or you do both? For sure. In the vineyard. In the vineyard. In the vineyard. Okay. Because, we are organic. We are not certificate that my parents always, believe in the organic agriculture. So they they started in nineteen eighty four with this type of one wine growing. And so when you grow organic grapes, you have to spend more time in in the vines. And so this is the reason why. I think we made the wine in the, in the in in wine in the In in the immediate years. Yes. Sorry. I was I forget the right word. And we do as less as possible in the cellar. So on this continuous fermentation, and after the, the fermentation, we've leaked the wine for twenty two months, and now for more, also for for a thirteen months in the barrels. Okay. Without touching it. So, we just leave it in the in the barrels. Let it do its own work. Yeah. Yeah. Do you work solely with with wood is everything you make. Yeah. Yeah. Yeah. So everything you make is a big batch of old wood. Old wood. Yeah. And this is. Vareem's big peppers. Yeah, we use Vareem for the red grapes, and, yeah, for the red wine. Sorry. And to know for the white wines. Okay. Are there any particular challenges to making wine organically in football time? So, everything changed now because I said, before the climate change is true, and we, every year, see more the the effects of this changing. And so when my parents started, it was more difficult, especially for pin warm, because it's a area where it was an area where, brain so much. And Pinomari is very delicate on the rumor. And so it was more difficult until, yeah, ten years ago. And now everything changed and Yeah. I think it's more easy for us to to to manage, the details, yeah, the organic vineyards. And, of course, the the less it rains, the the last you have to go in the vineyards with sprays, with sulfur, and copper, because, these are the only two things we use in the in the vineyards against the, the moldy, we had. Yeah, we we spend so much time during all the here in the vineyards because, when you do, when you make wine in natural way, you have to pick up perfect grapes. Okay. And the only way to do it in an organic way is to spend more time in the vineyards. So would you consider yourselves an a natural winemaker? Yeah. We are. Yes. Yeah. But from nineteen eighty four, we went to a wine maker. It doesn't does it Yeah. Exactly. You mentioned the pinot noir and and how delicate it is. What possessed your parents to plant pinot noir? In free really. Yeah. Why? Yeah. Maybe because Were you the first? Yeah. One of the first. Yeah. I think for the first that you have one extra of being Alright. Instead of just like the same planes. Yeah. Exactly. Yeah. I think they were crazy. Because it's a very big challenge to grow, you know, are outside from France. As I said, Marie is a very, rainy reason, region. And it was a challenge because they choose my parents choose to grow, free French loans. And these means to have a very small grape, very compact. And with more rain, every year, we have, botrittis. And so, and we hear from when it was a child. I heard my father, so this is going to be the last year of the war. And the next year, I will take it all. Yeah. As I've been, but Now the vines are fairly like me for each year, and we still continue to grow this spray because, we love it firstly. And this is the reason why my parents, decided to to plant it. And then the people like it. And every time we we talk about, pinot noir with our customers and with the people who drink our wines, and sometimes on the blind tastings is that you cannot imagine that this pinwar, it could be made it in fruity. And this brass is a very good thing because when you, made the pinwar, the tip would be confused with a pin war from French. It's a big deal. Yeah. Exactly. So was he was your so was your dad's decision to play the pinot noir? Yeah. Of course. Let's see. With your mother. Yeah. Tuesday. They do things. Yeah. Exactly. Good. It's nice. But was he a big burgundy fan? Was it that was that his was it his dream to, like, make burgundy and freely? Yeah. He dreamed about that, but he always loved the the the plant because in my my father, found few rows of pinot wire in the first, winery he wore. From me. So, as I said before, they don't work for for their own, for for their own, but for the other, producers. And when he met this brave, this this plan, he said, wow, it's amazing. I want to one day, I want to do a pin noir. And so what did he did he travel to France to get, paper any sort? No. Because one time ago, there was, very small, but important fail, in Maurizia. Okay. For the cells of for the wine growers, for the not wine groups, but for the, I said in Italian. So, yeah, the nurseries. Yeah. Exactly. Produce baby moths. And in this pair, every year, I can also, French producers of, yeah, of the small ones. Okay. And, my parents met him, and they started talking about Pinai and he said, okay, to to tomorrow, the ferry will be over. And then we'll come to your winery to see how is your soil, how is the plain, plain pinot noir, and we can decide which type of storms are, are best for your area. And so this old man came, visit our, hill, and they talked together with my parents, and he'd say there are free clothes good for your, for your soil for your area. If you want, I can send you the, the plants, and you can try. Fantastic. And they're still there. Yeah. And they're still there. Yeah. So you did a good job. Yeah. A very good show. Yeah. But there's one line that we didn't talk about much, which was the is the Merlo. Yeah. So is is that, you know, was that also sort of similar? Because Merlo is is more easy to find in for you. Yeah. So is that always an idea to do that? Was that another thing that came through this French connection? Yeah. No. This is another funny story because, Merlo is, on a rent, buying. Rented Yeah. Transit vineyard. But when my father and when my parents take in rent this, land, there was no vineyard on it. They take only the the soil And the owner of this soil say to my parents, you have to decide, which we have to decide together which wine which wine you can plant it. And he said, for me, you can plant it in Marlago covering Carbonnet farm. Because my the the first idea of my parents was to plant Scopetino, but in the nineties, Scopetino wasn't not very good, grave to grow because nobody wants to to have it Okay. And so my parents were, in front of a decision, and they said, okay, Merlo, I think we we think it's better for our idea of when growing. Because, yeah, it's an easy, plant to an age, but, it could be also good for elegant wines. And so, yeah, of course, they look, also to French, but that rule is more than forty years ago here, I mean, in Freeway, for the first time. And so we have our own clones, freely. And and so this is the reason why we produce, few bottles of nylon. Okay. So you make five wines. Yeah. Exactly. The quiltino, the pinot noir. And the mermo. Exactly. Which one is your favorite? So it's difficult because every every wine is like a song for me. Okay. Yeah. That as I said before, I think, Sakisa Ceroso is our heard wine because it represents, in the best way our area and our region and especially protector. And you said that's Scubertino and Refolski. Exactly. Yeah. Okay. Yeah. So what what what happens when you put those two grapes together? So it's like a marriage. Because, there is a, tomato part that comes from, Scipitino, because it's more delicate, they that the Scipitino have soft tannings, but amazing, flavors. Like pepper and is very spicy and also have, very interesting, red, red fluid snugs, but not so much structure. And the Rifolsko is very good for the structure because, yeah, the name is king of the darkness in India. I always say that because, when you drink Rifolsko, it's very, full of color wine, full of chanions, full of body, but without flavors. Okay. And so they're balancing perfectly. And so the first one is the male part and it's repeating on the male part. I think they match them well. Then we we change a little bit, the mix, the the blend because we started with sixty percent of puppetino and forty percent of Traforsco, then we lose a rent. Okay. This it could be happen, you know, in the life of wine brewer. And so we we get, from two thousand and one to fifty fifty. But in the last years, we are going to get another time to go sixty percent of of us to Pectino and forty percent of the Fosco. Because forty percent of Fosco, we think it's enough to have the body that is one that is the things we we research because we want to make, wines with a long life. I think this was one of the first ideas of live parents to make red wines with, long life. And it was quite strange because, yeah, as I said before, yeah, more than twenty, thirty years ago, the people, made just white wines or red wines to be drinking after one, one year. And So, see, I know I I know that your mom gave me a bottle of Cycrossing Bianco a long time ago. Yeah. And I think we drank it together. Do you know? Yeah. Yeah. We we promised one here. So, yeah, more than one year ago to drink it together, so we are going to Iowa. We can drink it together. So we're waiting for you to go hungry. Sounds good. So you so you not only have the role of working in the vineyards, which you love. And working in the cellar which you love. But you also help your mom out with sort of the marketing side. Yeah. So you've done some traveling. Yeah. Do you enjoy that side of the business as well? Yeah. When I was a teenager, it was really fun because my mother took me first for the first time in, in New York when it was, fifteen or seventeen. So it was crazy because I it was not allowed for the people and their twenty one to serve or drink wine, but but they did it. Yeah. But they did it because, my English is better than my mother English. So she said, okay. You can with me and we go around the world to to sell our wines. And, so, firstly, yeah, we we travel in Europe, in England. I think, yeah, it was my first, travel for the wine business. And then in USA for several times. Yeah. And, yeah, when it was major, it was fun because, yeah, you see, main places, new cities, new countries. But then when I grow up, I say, okay, it's good to travel, but it's also important to stay in the vineyards to to mate the wine directly. And so now I spend more time in the vineyards, but I also have to travel, of course, not so much. Because we, every year, choose one market, where we want to focus on, so one or two travels per year. Oh, okay. And on more, also because I think is important to dedicate time to the, to our, markets outside from Italy. But it's also, ethical, choose just one because if I make organic wines, I cannot take twenty planes, twenty flights every year because I will throw away anything that I do in my business, yeah, in my vineyards. And so we do in that way. And the people who works with us understand this, this idea of more ethical to to sell the wines. Of course. Yeah. It's I you know, what's your total production of bonds you do? Very small, guys. In in the best indigies is a production of eighteen thousand boxes. It's difficult to, like, globe trot Yeah. Exactly. Unless you're selling them for a thousand dollars, which I don't think you're doing. No. Not not yet. So is is there anything in particular, any place in particular that you really loved to travel to, or how about any market for you, which is really really important that you love to visit? So, I never visit Japan, but I really love how they work with our wines also because I think it's our older market because we worked with them more than twenty for more than twenty seven years. So it's a So you've been arguing with you half for funds, seven years. Yeah. Always with the same importer. So, yeah. Have they ever come to you? Yeah. We are going to meet them on the next Sunday. Oh. So every year, except during the COVID, they come to visit us. Every year to chase together with the wines to talk about, our winery, our life. And so, yeah, and the the music thing is that, now there is the song of the of the owner Uh-huh. And so the generation of students going with the So your parents are passing down to you. Exactly. Exactly. So I think, the Japanese market is amazing for that, but I love to spend my, my time also in US because I really love music when I have free time. Okay. I take my mother to all the records tours. So I can do it. And so and we also visit, very nice, jazz clubs because we love just music. And in US, there is so much to, to see and to and to do for the music. Right. When if I had to choose a thing that I miss the most about the New York City. Yeah. It's music. Yeah. Yeah. And just occurred to me, you you're also a bass player. Oh, yeah. I was a player. I love it. Yeah. Yeah. I still love it, and sometimes I play just by my own. But, yeah, I, yeah, I think that after wine, there is music, or for what maybe they are the same, way important for me and for the life of my family. How many horror stories from traveling? Any really bad experiences from? No. No. No. And you've had experience. That's not a moment of nothing. Can you describe something funny that happened to you while traveling? Yeah. I think this is the most funny and tragic thing. I we were in New York. And we had a free morning, and we decided to get to get a taxi to go. I don't remember if we went to a museum or something like that. And my mother have a bag with, with her. And inside, there was anything or passports or flight, yeah, or because, yeah, we were very begin beginners. Begin beginners. Begin beginners. And my mom took everything with us, and she forgot she forgot this bag on a taxi. Yeah. In Manato. And so when we realized that we started crying, because we said, no, it's not possible. And the funny thing is that after us, this cat was taken by, Italian woman, And she was, in this private investigation. Yeah. But Oh, no. No. No. Oh, no. And so she's trying to talk to. Yeah. Private detective. Thank you. And She found this bag, and she looks inside it and found a phone number of our importer, and she called she called it. And so we found our bags. We're so lucky. Yeah. So So much like it. And I think this is the most strange, funny, and terrible thing happened to us. I think that's very normal occurrence. Yeah. I think. One one time in the life. So what about some, some of your experiences with wine? Have you ever tell tell me about, like, a wine that was really memorable for you, not your own. Again, you meet an experience with wine that you've had that was really memorable for you. This is a difficult question because there are so much, memories about that. But one is, about, my experience outside of my winery. Because when it was eighteen, I nineteen. Yeah. I made, harvest in, another winery in Jozkani, in Italy, Elena, so Okay. For me, it was amazing because I had the occasion to try, out by making it in a different winery. And and I have also the occasion to meet amazing people because the family the the Machi family is amazing, and we, spend more nights together to drink wines from the seventies Right. From Missouri, and I, that we were so lucky for that. And this is one of my, recurrence memories. Yeah. One of my best memories. And then there are so much, because my parents are, very best friends of one of the most amazing, restaurants in Italy that is called the Calino. They have, two Michelin Stars in, always in Tuscany. And I think I have the occasion to drink amazing wines in their, restaurants because they have a seller of more than, twenty thousand labels. Wow. Yeah. And so I have the occasion to train to train the best French wines, most of the best Italian wines with animals. So, yeah, it was amazing. So what's in the future for Lindue Dellet with Corubus in the hotdog and the lead at the helm what's, what's what is anything human dreams that you'd like to realize or something you'd like to change once a month? What's what do you have in store for your family's winery? So I'm going to say in Italian and way will translate it for me because I cannot, yeah, I think I cannot say it in English, so you don't wanna revolutionize. You feel like you are a custodian of your parents' work. So you don't want to change anything. You just want to carry it forward. Exactly. This is what I want to do in the future of my business and of my winery. Okay. And so apart from revolutionizing the winery or changing something, do you have a little, do you have something a little dream you would like to realize? Yes, no, that's yes. If I had the occasion, I want to buy one hectare more and leave the rands because when you have rands, you are always in the hands of another of other people. And This is not always good because you feel always not so comfortable. And so if I have a dream, it's to buy one hectare of, of vine and also of soil and to plant my own vines. And to leave the brands. So always maintain the five or four actors. So I I don't want to grow, Don't wanna Don't wanna get bigger? No. No. No. No. So I want to bismol, but with more quality of my wines. Okay. So and and no idea is making new wines or No. No. No. A patino is my wine. Yeah. That's right. And so, yeah, I want to, yeah, exactly. So I want to, make it better and better. And you also designed the label. Yeah. Exactly. Yeah. When it won't stick. No. You threw the label when you were six years old. Exactly. Yeah. Yeah. And was that the same time that it was planted? No. Oh, no. No. It was planted. No. It was planted before, but I made this rule because my parents won the, price of and this is the reason why there are these three pluses with the, free senses that are using for a taste and then during wine. And when my parents, get back from role, I give I give them this, troll and my father, five years later want to give me this, owner to have a label made by me Okay. On a line. So Well, I so he gave us his decision to put your drawing Yeah. On the line. Yeah. Was it a surprise. Yeah. So much surprise for me because it was a child. I was on the line. Okay. But it was very, this label. Only four subscriptions. Oh, yeah. So where can we see your six year old's artwork? Is there is it on the website? Is it if someone goes to your like, do you see all the labels? No. We because we don't have website. We are quite of strange, wine, winery because we don't have a website that we have Instagram or Facebook Okay. I think you could find it also. Yeah. Very easier because it's called a linguetara wine. Okay. And on this page, you can find all our labels and our on your Instagram or your Facebook? In both. In both. That's both. Live with category wine is the name of Instagram page. Okay. And so the same thing. So you just have Yes. Okay. So I was gonna I was going to point people towards your website, but Facebook and Instagram are just Yeah. Sure. Yeah. Yeah. But, I think I will going to do the website this year. Is it you gonna do a website this year? Yeah. Yeah. Yeah. Yeah. Yeah. Oh, okay. We need a very simple one, but I think we need Yeah. It's it's a it's a it's a it's a it's a it's a repository of information. Yeah. People need to download tech sheets or whatever. Exactly. Yeah. Do you get a lot of visitors at the winery? You get a lot of I need to be yes and no, because, we are just in free. And so we work by, our law, our own, the winery. And so it's difficult for us to leave the the world. So you're literally just the three you can model your debts. Exactly. Yeah. Wow. Yeah. So there is so much work. But, yeah, we, every year, the the the the basis from, our sellers Okay. At the board. So you're distributors. Yeah. From our distributors. And sometimes also from people that, love our wines, from the, from Italy but also from the other countries. So do you you're the amount of wine that you sell out of the cellar door is quite low? Yeah. Yeah. Mostly with deadlines, to restaurants, you know, all over the world. Yeah. Okay. Do you do you also have a good market here at home? Yeah. Very good market. Yeah. Yeah. Yeah. But I think we sell the fifty percent of our production in Italy and the fifty percent in all the, all the word from, as I said, before Japan, Europe, US, and also Australia. But yeah. Few is our is one of our most important markets. On eighteen thousand bottles. Yes. That's fantastic. Alright. Well, we're getting towards the end of our time here. Like, I don't know if if we have any other questions coming in. Or maybe you have a question for Kora? Well, okay. First, there's no there are no questions from the audience here in the chat. But then, guys, if you have any questions, you can raise your hand. Send us a wave, and we'll put you up on stage Alright. Andre has a question. Alright. I'll put him out. Hi, Andre. Hello, Andre. Hello? Okay. Do you want me to yourself so I can hear you? Yeah. Andre, unmute. Is our Italian wine ambassador? Where is Andre from? He's from. I'm not sure if yours your source is still in Latvia, Andrea? Andrei. Okay. I can't I can't unmute him as well, technically. Andre, could you Oh, wow. Hello. Yes. I forgot to put the button. Sorry. Okay. Do you have any question for Carl? So so, yeah. I'm Andrea. I'm from Marie Gallati. I'm a travel adviser and My question, you mentioned about, global warming, as you mentioned in the life that it's much easier. But speaking about skip it, Scupitino, which is, relatively late writing and late harassing variety, and, especially off from the north of Italy. So it's, let's say, cool climates. So the question is, is it, more potential for making a good one hundred percent competing for future science because of and global warming, let's say. Okay. So, as I say before, yes, Stripecino is typical, I think, only for free willy, yeah, especially from from Repopto. And one time ago, the people don't want to go this scrape anymore because it was difficult to to reach the good ripening because as you said, it's a late, ripening rate. Yeah, this change this climate change, it will be good for the late, ripening grapes because they can ripening ripening before, of course. I I don't I I am not a promoter of this disaster, but, when you have to fight, with this problem, you have to take the the occasions. And so, I think we are going to grow Cupetino has as is possible, because we love this grade. But we also love the Cisco, and so I think we are going to make always the blend, together because Rifolsco is an important part of our, Zachisoceroso, and I think is it it will be not, the the same line without this part. And so for sure, we are going to do, all the two the the two wines, Cupertino, pure and Sarrisa cirroso. And I think Cupertino, it would be, very interesting for for the future because it will be more easy to to reach the good ripening and to reach, the best way to do this one. Is that clear for you, Andre? Yeah. Yeah. Yeah. Yeah. Thanks. So this is the only question that I only think about, because many of producer, let's say, last week, he used a cemento method. And this is really understandable if you don't have a possibility to get the run. Really great, right, unless you use the semester method, of course. But now without this method, you can produce a really good wine. And this is a thing. Yeah. I think it's, you know, now we're we're in a period where a lot of these places proposal maybe was one of them that were kind of marginal. Yeah. Have become much more viable and much less difficult for certain grape varieties because it's been warmer. Alright. So we act we are actually running out of time. So I wanted to end this interview right, right now. And so thank you so much, Wayne and Cora. That was a great conversation, and I really enjoyed it. Listening to it. So, yeah, for the just a reminder that this interview, this live interview is recorded. And we're going to put it up on Thursday slots, so possibly, I think, around April six. So but then don't worry. I mean, we don't have so much people in the audience, but, our clubhouse investors corner has been the most listened show on the Telemont podcast. So thanks for your support. Thanks guys. Bye. Thank you everyone for listening. Thank you again. Thank you, Coron. Thank you to everybody. It was a pleasure to be here to the occasion to talk, with you, with the employment master's. And so thank you again to invite me. Alright. Bye, guys. Thank you. Bye. Listen to the Italian wine podcast, wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, HimalIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianline podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.