Ep. 1354 Charlotte Ho Interviews Sonia Spadaro Mulone | Clubhouse Ambassadors 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 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. Hi, everyone. My name is Lika. Welcome everybody to Italian Wine Clubhouse Ambasadors Corner. We are now on our eighty seventh episode of today's show. So our current our current clubhouse has been ranking the top amongst the Italian wine podcast shows The concept of the show is to let Italian wine ambassadors have the opportunity to interview their favorite producers. This is an episode that gives them a free hand to ask any questions to their selected producer. This session is recorded and will be released in Italian podcast to reach more listeners, and especially for those who cannot participate due to the time zone differences. So we don't have a lot of people in your in our audience today, but we will be, uploading this next week on our Italian monitor. Our guest moderator today, Charlotte Ho, our Italian wine Ambassador from Hong Kong. She's currently in Milan with her favorite producer Sonia Padaro Melone of Santa Maria Naffe. Hi, Charlotte. Hi, Sonya. How are you guys? Hi, Leika. Hi. We are fine. And you? Oh, good. All good here. How's it going? How was your trip, Charlotte? Was it, were was everything good? It's great. I was actually here for Vin Italy. And then stayed behind over Easter and And now I'm in actually my my last day in Italy, but I'm flying back tomorrow. So it's it's great that, we can actually have this podcast today, together with Sonya physically. Yeah. Thanks for also. Thanks, Sonia and Charlotte for finding time to arrange you know, the interview for the clubhouse and really appreciate the effort for, contributing for the Italian wine community. So thanks. Thanks a lot. Thank you too. Alright. So I have three questions for you, Charlotte, before we proceed. First, tell us why did you select Sonia as your favorite producer? Thank you, Leika. So first of all, like, many of us listening, I really love wines from Sicily. So as, you know, we all know, it's the largest island on the Mediterranean. And in particular, I love the wines from Mount Aetna, which is Europe's tallest active volcano. So, but out of, you know, all the producers of Aetna, why did I pick Sonya? So, actually, while there are more, more well made Aetna wines nowadays, the wines of, Santa Maria Nave, are really unique. And I think you really need to try them to to fully understand what I'm talking about. To me, the wines are one of those wines from Aetna that you can really, you know, taste and feel the Aetna soul and, you know, the Aetna heartbeat if I may. And finally, Sonia, I'm, you know, right now in front of me, she's she's such an incredible, you know, determined, passionate, strong, and also such a beautiful woman. He really he really inspires me. So it really is my pleasure to be able to, you know, invite her to have this conversation here on, at clubhouse Ambassador's corner. It's also my first clubhouse. So really excited. Yes. You also mentioned that, you were inspired by listening to Alan Coek's, interview before an ambassador is here. Yes. So, what are you the learning objectives that we should expect from this interview? Yeah. Sure. So, you know, as as a Via Ambassador, we, you know, we care about learning a lot. So from the learning objectives perspective, I am most curious to find out more about the Grechanical Dorato. Basically, as we know, it's a sicilian biotype of garganaga, on Aetna, which Sonia is producing a varietal wine out of. Also, I would like to, you know, talk to Sonya and understand more from her about her project, and collaboration with academics in preserving relic and rare vines on Aetna. As a Aetna wine lover myself, I I'm also keen to hear Sonya's story on heroic Viticulture on Aetna. What kind of challenges she faces there and what changes she has seen sort of in the recent years on the winemaking scene on Aetna. And how did you discover the wines of Santa Maria Lanever? In fact, I was having a blind tasting gathering with my fellow via ambassador study groupmates in Hong Kong, and one of us brought along a bottle of Mila Sumare, which is the white wine produced by Sonia, and that is made out of one hundred percent, recanico Dorato. As you may tell from the name of the wine, Mila Sumare, so thousand from the sea, literally, It is a wine grown at, you know, very high altitudes, and we will hear more about it from Sonya later. Anyway, that wine really blew me away. And it was very different from what you expect from maybe the more familiar, soave, garganiga wise. It really exhibited sort of kind of, high altitude sensation. The wine was very clear, very pure, It it has a herbal and salty character, a very flinty, airy, but still with amazing, acidity. So it was a wine that was, you know, very unforgettable, for me. So it really is my pleasure to to be able to talk to Sonia here today. That seems to be a very, interesting discussion to look forward to. And I'm actually look I I hope I have a wine with you right now. You're gonna work. I'm delighted to drink. So before I proceed, to give the floor to you, I would like to introduce you to the audience. Charlotte Ho, Charlotte's love for Italian wines was born during a trip to Tuscany in two thousand twelve. After that, she visited Italy every year. Scoring different regions and their local food and wines. During COVID nineteen, unable to travel, she decided to embark on a journey to systematically study and learn about Italian grapes and wines. With a wine with a background in law and economics, she enrolled in BS Italian wine master course in two thousand twenty one and became a VA Italian wine Ambassador the following year. Apart from promoting Italian wines in Hong Kong, she was volunteering in events and tasting. She also started a social media account in two thousand twenty one dedicated to the sharing and spreading of knowledge and love for Italian you can find her on Instagram at those wine moments. Okay. So, yeah, I am going to mute myself, and now I'm turning over the floor to you. Thank you, like. Thank you also for the kind introduction. And also for the opportunity to co host this podcast, you know, as you, you know, introduced earlier, I'm normally based in Hong Kong, but happen to be in Milan tonight, and and is amazing that, I can interview Sonya in person. So without further ado, let me, introduce Sonia, who is the owner and CEO of Santa Mariana Nave. In just a few years, she has transformed a small family vineyard devoted to, you know, family and friends consumption into a real jewel of Aetna and Viticulture and biodiversity. Despite the unlimited quantities produced, Sonya's wines now reach more than twenty countries in the world and are requested by some of the best restaurants and sophisticated collectors. Her wines are also appreciated by international critics. For example, Mila Sumar twenty sixteen, which is actually the one that I tried in Hong Kong. This wine has been included by Dekanta in the list of the fifteen most exciting wines in the world. Sonia's mission, you know, is also to protect Mount Aetna's biodiversity and identifying work with ancient and almost extinct local grape varieties while maintaining maximum respect to the Aetna traditions, the environment, and the local communities. Her work on the ancient really clear grape varieties is carried with the support of University of Catania. And we will be talking, you know, a lot today about, you know, that this project and also her, dedication to promoting biodiversity. And linked to, you know, her, dedication to biodiversity, even though not strictly relating to wine. I also wanted to share, something about Sonya. She she is actually a cofounder of a company specialized in creating sicilian spirits as well. With rare local ingredients. And, actually, the first, launch is a vodka, called volcanica. I I really wanna try it. Obtained distilling ancient sicilian grains. And two three years ago, she received this immense award for her activity as custodian of sicilian and Etian biodiversity. So I think without further ado, you know, instead of hearing more from me, this, you know, it introducing Sonya. Let's let's put questions to Sonya. So my first question is, could you maybe, you know, tell us a little bit about your winery? In particular, I want to ask you about the location of your vineyards I know they are called Casa Dechima and Monte Eliche. In particular, I understand Casa Dechima is outside of the, Aetna DOC area. So why did you pick this place to, to, to, you know, as your vineyards? Yeah. Good evening, dear friends, wherever you are. And, before to start, tell my story and what I do, I wanted to thank you, Charlotte, and the TV team to inviting me to Italian wine podcast. It's an honor to me and, I do spend, a bit of time together talking about, wines and, So I devote my entire life to my little three babies and, to Santa Marielanave, which, I consider as a fourth baby. So Santa Maria Lanale is a boutique winery, fully focused on environmentally friendly and the extreme Viticulture among Aetna. I'm working, only with native and almost extinct grape varieties under a strict organic regime. And the following a biodynamic approach, as in the past, the ancient farmers did it. So, my philosophy is very simple. Without patient, nothing grows. There is no way around it. And, before to introducing my extreme vineyards, I'm proud, to say that every single berry come comes from to my two vineyards of Mount Aetna. And this is crucial for me because, I think that, behind, an authentic and, an excellent wine, there is, them, the the the grape and, a good grape means, I'm healthy and happy grapes at the same time. For this reason, I decided to use chemicals, pesticides, nothing. I just want to, take care of them, framework around my vineyards, of the nature around the vineyards. And, I devoted all my energies and my youth efforts to search the the the perfect grape to produce to produce an excellent wine. But, going back to my vineyards, I have the first vineyard is located on the southeast side of the volcano in a very steep, slops of a mountain militia. One of, more of two hundred craters around the Mountetna. You have to think Mountetna, by the way, Mountetna is a her is female. It's mountain, Antonia. It's not just mieborkin, power to the human. Sorry for the man. And, and then, And then you have to think about this crater more of two hundred as little kids around their mom. So, Mount illustration is one of this is the youngest and the biggest crater at the same time. We will celebrate, Mount Hilliches one thousand birthday, proper in this year. And if you think that, Mount Detna, is a seven hundred thousand years old. Mountyliche is like a baby. His age is nothing. But it's, my vineyard that is located there is a pretty unique because it's a a very handsome vineyard with a prephyloxera hurt on a black volcanic sand. This vineyard is a real and authentic tribute of Aetna Viticulture because, identified their twenty one local grape varieties. And, I'm no work king with a local university to identify other fifteen grape varieties, which for the moment are unknown. And, it's, it's unbelievable because, they are real the rare gents, almost extinct grapes variety called for this reason, reliquia, really in English. Like, Madamabianca, Madamanaera with double bean. Because apparently this, grape variety was able to resist to philosopher. We have this vineyard, for this reason, I I think about this vineyard as, real oasis of biodiversity. And, has been saved by Donalfi. Donalfi was a gentleman and a farmer, something like my grandfather, to be honest, who take care of this amazing and beautiful heaven of biodiversity for the most part of his life. And he was, a guardian of this, a precious and almost six think, Oez is, you know, by diversity. But when he turned eighty, he was very tired because, take care of this extreme vineyard is very hard. And so he was looking for a successor. And I met him a proper in that period, like a serendipity. So under Donacio, supervision, I started with a very complex restoration of this ancient and beautiful vineyard. Because my desire, my dream is to, help this vineyard back to the splendor into the services. Unfortunately, do not feel passed in way in two thousand eighteen, but he, is always in my heart because I can feel a soul around me when I walk, and when I work in my vineyards on, on Mount Village. Going back to the other vineyard, we move on in the opposite side of the volcano. We are on the northwest side at one thousand one hundred meters above sea level, where I have my Casa Deshima vineyard, one of the highest vineyard in Europe. So this part of the work can be pretty hidden. And for this reason, he kept intact through the century. And Casa de ChimaViner, there is a, the result of a mass selection, for long fifteen years of the ancient and abandoned pre Filoxera vines called, and, the almost extinct Talanello. So, in the past, the ancient farmers selected through the centuries, the strongest varieties, which, could the resist, to the extreme multitude, not only vines, but they selected, through trees, chestnuts, and, for this reason, I think to Casadeshi Mavinian, like always is, I have a known biodiversity because inside, we have more of two hundred species of fruits, trees, and plants. And, in this area, I produce, in this vineyard, I produce my Milestoneare, it might invest in Meto Metado class echo from Americanicodorato grape. But, to answer to your last question, now, why I I I choose, not this, this area. And, I think that, the first reason is because I want to say that I want to protect this precious DNA of and, I, which I have been reproduced in the Casa de Chima vineyard. And then, because, I love doing some different, you know, And, for me, Casa Deshima Vinea, there is, in the Calico Dorato grape, unique, because, believe me, there is something of, mystic color. Pure energy on that place. When I go there, I feel better and richer. Thank you. Yeah. Just following up on on on your your, you know, choice to to make a hundred percent gracánico Dorato, I understand you bottle only four wines, as you said, one method of classical, two, and then there are two white wines and one red wine. How did you decide to do a one hundred percent, you know, Greconico, Dorato as your flagship white wine. And instead of, you know, Karicante, which, you know, is the more well known Aetna bianco grape as as the world knows it. Yeah. Yes. For the moment, yes, I'm I'm producing for wines. Two wines. I I called, I I I love defining, iconic, iconic crew is the Mila Sulmar and Calmarosa, and also produce other two wines, which are the find super crew because, they come, only from, very selected, vines from my vineyards. And so, back to Mila Sumare is, one hundred percent, a Greekanico Dorato, from vineyard Casadesim, as I mentioned before. And, I love this, this grape, because, I can produce Mila Sumare's very, pure and, very linear wine. But the most important thing is, is at the same time, a mountain and a volcanic divine together. And, it's, it's unbelievable now because, I I started to save this precious DNA, and close, Glicanico Dorado, and I reproduce and plan the buy off shoot method in, Casa Deshima vineyard, but, I think that, the real meaning of this one is its balance. As, Charlotte kindly mentioned before has been awarded, worded from the counter as one of the most exciting, wines of the world. So it's a, it's unique because it's, even a result of a later rest, In fact, we we we are rest usually end of October, but, even the first part of November, my birthday, by the way. And, I celebrating many time in, during the harvest, And, as I as I mentioned before, I'd like to do something different. And, so, for this reason, I just got Mila Salmare and, Calmarosa, it's my other my other iconic, iconic crew. And, I produce this, Mount Teliche. I consider Kalmarosa, authentic expression of the elegance of, or, of our volcano. And, because if you think that, as I mentioned before, amount, is very young. So the soil is a tough volcanic black soil. It's unbelievable. But move on to Tempesto and the Rediligen. My super crew, Tempesto, Agrelconico de la to Mexico, is a limited edition because I'm I'm I don't reduce each year, and they want to explain why. Because the tempesta came from a special plot called the thirteen plot of my Casa de Chima vineyard because beside this plot, I have ancient fruit trees. Like berries, like chestnut, apples, walnut cherries. And they are, a monument. And I don't wanna cut them because I think it's a shame. I want to protect the nature. I don't wanna destroy it. So what's happened? During the August and September, There are one hour of schedule. And this create, very peculiar characteristic in Magricano Dorado because, give give in a, in a, in a, in this case, in certain areas, a little bit, lower in sugar, and, acidity a bit higher. And this is perfect for me to do class echo. So I start to produce them best only in two thousand, two thousand fifteen, two thousand sixteen, and the last one, two thousand twenty. But we are talking about a very small small production, one thousand bottle more or less. But, the story, of my other super crew little literally means the king of Mountileice. I want it's a pre philosopher, white, grape varieties. The most part of them is pretty extinct, which I want to create as a tribute to Donalfio. Donalfio, in my heart, will be the king of Mountility forever. So I want to devo I want to not dedicate this, special, unique white wine in his home because, don't ask you, while we're pruning together work together in a in a in a in a in a this beautiful vineyard, taught me that, through the century, the ocean farmers, selected this, variety is, of a white, grape, native on Mount Aetna because they're not sure all together at the same time. And when I I I I observed this, it was astonished because it was true. And so and so we, I I start to produce this just to honor his memory and, because I'm sure he would be very, very happy. Okay. Thank you. I would like to follow-up a bit more on the Greganico Dorado Fines. Can you tell us a bit more? And also in, you know, in VIA, we studied how Grachanico Dorato is genetically identical with Gorganica in Veneto. How would you compare the wines from soave and your wine? This is a very interesting question. Thank you, Charlotte, and, because give me the opportunity to to to talk, more about my, as I mentioned before, it's a very unique grape, but at the same time, Gelcanico Dorato is, is, incredibly lazy because, yes, before we wake up from the winter season, there is, it's it's a long it's a long time. It's a long time. Also for the maturation process, even if you think the harvest is, end of October, early November, but, I'm a patient human. So I won't, I'm happy because Deltonico Dorado takes the better of summertime in Sicily, and so it's, it's the result is a really special. And if you consider that the fifteen or twenty percent of the vineyard is engrafted, and when Vine, unfortunately, it can up and dies, because we have a lot of, enemy rabbits, white pigs, you know, we reproduce that thanks to the off shoot method. So it's pretty interesting. Concerning to the comparison, the Greekani cudorato and soave, I'm I'm I'm not a genetist, but I know I I I studied a lot, about this topic because it's very interesting in my opinion. And I see, and I I studied that, there is, connection on, in a certain part part of the DNA, between, and the third. The third is Malvasir de Marza, in catalonia, Spain. Unfortunately, almost six stink. So, all this is fascinating. The origin of this grape, I mean, Kani CODuato is, is, involved in the into the the mystery because the name recall agriculture. But apparently there is no trace in Greece. It's it's unbelievable because they don't have this DNA in Greece. And regarding the comparison between Swada and Mila Sumare, I mean, they are two different, two different world because, So, Abe, we are talking about the one producing vanadore at less of four hundred meters above sea level. I produce, one thousand one hundred meters above sea level. Extreme altitude, extreme, contest and, you know, and then can contain other grape, beside garden again, you know, like, and so for this reason, I think is a bit different. I agree. So in terms of the volcanic soils, at your vineyards, how would you say that How how does the volcanic soil contribute to to the wine? I think, I think, that, it's, the volcanic soil, especially depends of and, in this case, Mila Sumare is crucial because we we are talking about a millennium love of law. So it's very ancient, volcanic lava, volcanic soil. But I I think that, even in this case, the grape is in common in my wines. In fact, I, devote all my force and my energy to, to make a happy and healthy as I mentioned before my grapes because I my, my goal, my purpose is to respect and preserve the nature, a old framework around this being and, to keep everything in balance, you know. And, I want, even at the winemaking approach, is, is, is minimal because I want, I think if you have a healthy grape, you don't need, know, some makeup because, in, this case, you you can, change and alterate the characteristics of the the grape. And, I think this is the, this is the, the, the, to connect all my vintage, although pretty different because depends on the weather, the weather depends on the what happened in, specific, vintage. This is the beauty, you know, Italian wine podcast brought to you by mama jumbo shrimp. And, the winemaking process, as I mentioned, is a very minimal I don't wanna authorize the true identity of the grapes. And, after the harvest, I put in there immediately in the the small box fifteen or twenty percent maximum because I don't wanna risk too damage my precious grapes. And immediately, we, go to them, to the one eighty to start the soft pressing process, that produce the sixty percent of, most. And, the pressure is very low under of zero point six, but nothing. And, and then we start with the the verification process. And, it's, it's, it's a pretty interesting, but I mean, I I I can talk about this in a specific way in, next, our podcast. And, I think that, the most important thing is, that, at the end, what the wine that's my passionate clients and one lovers can taste in the glass is a is a very, true is, is, is it the same thing that I have tasted when, when I work in the being here, tasting my grapes. So it's the same thing. Yes. Surely, I think the the moment that I first tasted, the Minasumara was very forget about it. Yeah. Yeah. We have a pleasure whenever you want. Just I'm just conscious of the time. I still have a lot of questions for you. Maybe. We'll move on from Midasomaru to talk a little bit about tempesta, your mettoto classical. As well as your red wine, karma Rosa. I I love the name. I love the juxtaposition. Thank you. You know, calmness, as well as the immense power and energy of the volcano. I I had that wine once as well in Hong Kong. During Christmas, and it was also very beautiful. So could you maybe tell us more about, these two wines? With pleasure. With pleasure. A little bit, I've started talking about M Pesa before, and, as I as I mentioned, is that comes from a special plot to thirteen plots. I know in American Thirteen is maybe okay. But, it's, well, here in in Italy is a very nice number. And, here, it's a it's a crucial for me because, I don't wanna cut this, this, as I mentioned before, these monuments, these ancient trees, I want to protect them. And for this reason, I think about it to produce a method of class because, all things are in the right place and, a certain DPT too. Take the occasion to produce a sparkling wine very, very special. But the most important thing, talking about the pest is the in in Sicily. I I want to be honest, usually we are not proper, you know, focus on our production of, sparkling wine because it's a prerogative of the northwest of Italy. And, the most part of, the the wine. Usually, the producers. Okay. I send the wine in the northwest side of the the the the Italy and, that's it. But, for me, it's, it's, it's wrong because I don't wanna put my wine in a black box, and then, and the wine that I have now, what's happened, but it's the simply is this the same one. Mhmm. I don't know. I'm a bit no. I don't wanna do it. For this reason, I call a team from fans of Corta. They come in they come in Sicily and we work together to produce a a great, great, a unique method of classical. And, I'm very happy, to to to do it because, I I see that, my example, It has been, inspired, for my other colleagues and, working towards excellence. So it's, it's, it's very interesting. And, the, in in two thousand and fifteen, I was happy to, to keep to left for twenty four months. My my method of plastic on the yeast But in two thousand sixteen, I decided to try with the thirty months because, I think it can reduce, a little bit. The bread crumb aroma, and research more finesse. Of course, we are, we are talking about, more or less in, one thousand bottles, very tiny production, but very, very special. And about the cameras, I'm very happy you like, you like the name because, yes, it's, every single name of my wines recall the volcano, the sea, and the framework around. And, in fact, Calmaro, in, in fact, the Calmaros, sir, reminds, this beautiful aromatic sunset on the sea, why Aetna is showing air superpowers playing with the red lava. So, capuche is much medicine and the work together to to give me a great camarosa because, I mean that, is a very powerful grape, but is a CDT and tennis and a lot of energy. Sometimes are, difficult to manage. For this reason, I think that if using a little bit, we make Capucha. Sorry. Love Nerelomaskaleza and Nerelokapucho. Yeah. Nerelokapucho. It's, makes Nerelomaskaleza a little a little bit more gentle in terms of color in terms of fragrances. And, so for this reason, I think that, can, can, at the same time, I think Oak helps. Personally, I, don't like it a lot, taste the wooden wines, but depend how you can use the wooden wines, you know, And, I use only French Oak from selected forest, Ali, Sharefantumbly, and all the wood is, is, selected the the crane, and, to reduce the tennis release. And I asked for the voice to be, steamed and not prepared to toast with the with the fire to minimize the impact in my wine. Usually, I use Barriq and to know, and I keep for several years. And, I usually, I put in a in a the Barriq on to know only the sixty percent of my wine. The other part remain in the still. And then, the aging in the bottle, I think is crucial. In fact, I'm presenting now the two thousand nineteen And, I believe it, yes. It's still young, but, I already think, has the character to face connoisseurs. Okay. Thanks. Before we move on to talk about, you know, biodiversity and all of that. Actually, I would like to ask you, about whether or not you will produce a fifth wine. Is it going to be albanero? Can you maybe tell us a bit more about albanyella because I think, the audience would be very interested to to to know more about this grape. We can't even find much, you know, in books about this grape. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. No. No. No. I know. Yes. Albanelo. Albanelo is one of my dream. I want to be honest. When I started to, with the Gallico Dorado saving and protecting this precious DNA, I was very lucky because I found some, mother plans, profiloxera of Albanelo. And I want to protect this DNA because Nobody knows, Albanelo Montena because usually Albanelo, they produce, and on the south of Sicily, you know? And, for this reason, I, I, always thought that it's, a kind of miracle, you know, find this grade on the top of Montana. We are talking about up to one thousand, one hundred meters, one thousand two hundred meters above sea level. So very high. And, the reason which I I love this, this, grape variety is that, I've studied a lot because I'm very clear, and, apparently seems that the albanello was a precious grape to able to produce the best white wine since Sicily because it could age up to One hundred here. One hundred. One hundred here. It's unbelievable when I read this. Oh my gosh. This is one of my favorite great, but I want to take, I want to take, arrow of them, Karovim, sorry for me. It's like, a baby. Oh, yes. My baby, So, and, another story or a legend who knows, that's a love, is, most call it, Albanelo, which recalls a beautiful sunrise, because, it was considered precious wine. Because, in the past, used to toast, when the soldiers came back at home, in, in joined that their families after the war. So this precious image in my mind, in my heart, touched my soul. And, And this is moment of joy and celebration and the sunrise. He said special and, and unique. Yeah. Amazing. Thank you so much. Thank you so much. Thank you so much. And since, you know, one of the other beautiful and mystical things about Aetna is the existence of very old vines and, you know, these relic varieties that you've mentioned some of them. Could you maybe tell us a bit more about your project, in the preservation of relic and rare vines on Aetna? And why are you spending, you know, so much energy into these varieties and not focus on, you know, the better known and famous varieties? Could you tell us a bit more about that project? Very interesting. Oh, yeah. Yeah. Yeah. This this project is, is, is, is different. It's different. Many people, many people, define me. Oh, you are crazy. But why? You're focused on this very, unusual project. Yes. It's it's simple. As I mentioned before, I love, doing something different. And then, I I want to be a of this beautiful ceremony because we are lucky. We are, we are reaching biodiversity. So we are preserving it. And then, I think it's a shame. Only focus on, a very famous grape. Okay. Because we are rich of these native grape varieties on the volcano. As I told you before, I'm, I'm working with the local university to the to, to, identify fifteen, a grape varieties. So it's, It's unbelievable now because, you can understand that how rich is our volcanic soil. And this is so special. And, I I called, I I I focused my attention, my force and energy to, bring to life this, relinquiano, grape varieties almost extinct. Because I think it's my duty. Pay respect for, the nature and for this beautiful, patrimony. It's my duty for now and, for the future generation. I'm a mom of three beautiful babies. And so, I want that my babies can, taste in a dirt glass one day. A special wine who, nobody tastes, from a lot of, sensory. No. And, another another point, a bit peculiar is that, I wanted to study to become an archaeologist. It was my dream. But, unfortunately, my parents, couldn't afford, to pay the university. I wanted to attend. So ended the hop graduating economy. Okay. But, today, I really love my job, and I don't wanna change it for anything. So in a certain way, to covering and protecting the ocean grapes varieties. It's like it's like archaeology. Yeah. Yeah. Yeah. It's like a com accomplish accomplish my my initial dream, you know, and so, this give more live, more energy. And, I I'm working at once from, varieties that no one It's ever taste, and it's it's unbelievable. I I I I feel like, here on Bingham, when he found Machu Picchu, and, it is like bringing back to life the racks. Oh, yeah. Yeah. And so, you know, it's really admirable how you are, you know, so brave in in, you know, taking all these risks to do something very difficult and you know, working, on such extreme conditions, and your vineyards are so high up so steep, you know, can you tell us about, you know, the challenges you face, you know, working with such extreme conditions Yeah. Yeah. I have, a lot of anime. I'm not it's a I'm joking, but, you know, certain team is true. First of all, you are thinking about it to the altitude. We are, in Casa Deshima, we are at one thousand one hundred meters above sea level. The altitude is extreme. And, the soil, the volcanic soil completely different. It's, yams, black volcanic sand in a Mount and we have, a very, a lava, lava, a soil in, in a hazardous humid vineyard. But, working in a such a wide natural framework around my vineyard, I have, against, you know, fight against the rabbit, the wild pigs, the birds, especially during warm season or the wildfires. We have a lot of our sons. It's unbelievable because they destroyed everything. For instance, in two thousand fifteen on Mount literature, I risk to, lost my vineyards. Fortunately, I have cleaned the area around my vineyards because I have a huge forest around the vineyards, to, and I I tried to, limited the damages, but you know, sometimes, you, you look you look at what's happened in nature and, okay, it's, it can happen. But when it's a nuisance, you know, you are very angry because, but why? Yeah. Why? It's no way. And then, you have to consider that we are talking about an extreme vineyard on the on the volcano. So sometimes, it's it's, great to produce wine on the volcano because Aetna wraps often. So in, one side of these, eruptions is is good because, I have a free organic fertilizer for my vineyard. But the other side, it could be dangerous because a lot of stones, a lot of volcanic ash is completely covered in my leaves, my my vineyard, my grapes, So and then you don't have forgot the earthquakes because we had a lot of earthquakes in twenty eighteen, a terrible Aetna earthquakes destroyed my palmetto, my old winery, for instance. So it's, it's crazy, but it's part of the game, you know, and, at the same time, it's the beauty. Yeah. I see that there are some questions from the audience, but let me just maybe close with one question from me on biodiversity. I am, you know, when before the podcast when we were chatting, you mentioned that, certain trees and wild plants actually influence the flavor of some of your wines Can you maybe tell us a bit more about that? And is that part of a reason that you prioritize bio bio diversity? Yeah. Yeah. Yeah. Yeah. I always, considered that, the framework around my vineyard is crucial. So my only my attention is not only focused on, you know, only my vineyard, my grapes, Of course, they are a very, very important for me to produce my wife's buy. But I think it's a teamwork altogether, the nature, all the olive trees, fruit trees, and, you know, around the the vineyard, like, a beautiful orchard, give more power to my vineyard, and protect at the same time my vineyard. I'm a I'm a guest, on the monoculture because, I think it's wrong. If you have a monoculture in the vineyard, you use chemicals, you can use pesticides. You killed all the ecosystem around the vineyard. It's a shame. I cannot hear this because we are custodian. We are lucky because our job is a is a is a is a duty now to protect this nature. For us and for the new generation. We don't forget this. Thank you. Thank you so much. I will maybe pass it back to Leika to to wrap up and maybe, take some of the questions from the audience. Hello. Hi. Hi, Charlotte. Hi, Sonia. Thank you so much for your time. I am really I mean, it's, the conversation is getting more interesting, but unfortunately, we don't have enough time for it. So I'm sorry, but, although we are raising some questions from the audience, first, is from Greet Colonetti. Hello. I'm gonna read it. So hello, I must admit I'm totally in love with this story, and I've got in my blood. But given this is a female story, when are we going to see a fabulous Rosay from Santa Maria Lenave? Thanks. Then, I'll I'll just read the other the other two comments. We so the other one is from Alan Kwok. So he said we read that the Lanave was the vineyard from Admiral Nelson and his descendant was responsible to introduce Grenash to Aetna. Do we know that was what was actually planted in Contrata Nave at that time? And then Rick Leo also wrote through. Grenash on Aetna is called Alicante. So Can you answer it Sonia in one one I mean, one, brief. Yeah. Yeah. No. No. No. I'm, consent to I'm very I'm very, how can I say? Thank you, Rick Leota, and Alan. Because you are very expert in this, in this, grip of variety. We have the and it's true, but we don't use for the unification, just protect and to keep them. Because, yes, the Grand National Netna is called Alicante. It's the name, the name change, but the grape variety is the same. And thanks to, Guido Colonetti because, I know I know you like a lot to my Mila Sumada, and I'm very delighted about it. So Thank you so much, sir, for, for sure my my wife's, even with your friends and your family. And, thank you so much for, for, for all. Thank you, guys. Thank you. It has been an honor and a pleasure to be here to tell my story. Thank you, Sonia, and thank you, Charlotte. That was really inspiring and really in-depth discussion. And I sincerely thank you even, that you find time and effort to be together to do this interview, you know. So, before I close the interview, I would like to announce that the next clubhouse is on April eighteen on Tuesday next week, at the same time at six pm Italian time zone. CET. So we have Andrea Eby, she's back, and she'll be interviewing Deleta Donello, the president of Dorello Sini consortio. And for those who would like to participate for our clubhouse investors corner, for Italian wine ambassadors who are here and listeners, just send me a DM or email me or or Joy, our Italian wine podcast producer at info at Italianwinepodcast dot com. So thank you so much everyone for listening in. Bye, everyone. Thank you. Bye. We're off to drink, meet us tomorrow. Yeah. Yeah. It's a it's a dinner time you scumming. We're Yes. Have a have a good day. We talk to celebrate this, adventure. Thank you so much. Goodbye. Bye. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, EmailIFM, and more. Don't forget to subscribe and rate the show. 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