Ep. 1372 Sheila Donohue Interviews Aldo Clerico | Clubhouse Ambassador's Corner

Hey, guys. Check out Italian wine unplugged two point o brought to you by Mama jumbo shrimp, a fully updated second edition, reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professoria Atilushienza. Italy's leading vine geneticist. To pick up a copy today, 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. Hello everybody. My name is TV Kim. This is the Italian wine club on club house. It is now called a house. I I'm I'm a little confused. What's the situation like? Yeah. So the Italian wine room is now all the rooms general are now turned into a house. How does the lounge area work? How does that work? It's more of a live room. Mhmm. And so when you feel like you wanted to just talk to be people who belongs in the who subscribed into Italian winehouse, you can just start the room. I I wonder I I wonder why they did this, but it is a it's a little bit annoying because now, we do have to always recorded on the road costa. Yeah. Or some other means. And one of the and one of the best thing about the club house, we still use it as a recording platform because the quality of the audio on on clubhouse platform. I think it's absolutely fantastic. Alright. Let's get on to the show. I I'll stop complaining. I'm becoming very tiny and I was at the University of Verona today and talking to the students and I think I said, oh my god. I think there's this one characteristic about all the tie ins is that they love to complain and that's exactly what I'm doing. So let me just stop that right away. So today are ambassador's corner is with, of course, our, Mod squad, Shiela Donahue Chao Shiela. Hi. How are you? Where are you? I'm in California. Yeah. I never know when you're when you're in Italy or your state side. Whereabouts in California? So I'm at my company's, office and warehouse in Ventura. What's the weather there like now? It's, we're going towards, the Meg Ray, you know, so it's cloudy. You had some crazy weather recently, right? It was snowing and it was cold. Right? Yeah. February was just awful. Right. Did you come to VIN Italy? No. No. Are you mister this too? We had a stand at the, W SWA conference. Oh, how was that? How how did that go? It was pretty good. Yeah. Yeah. I know it was the same. I know it it took place at the exact same dates and also Steve can come. I I remember, about that. Yeah. You did. Okay. So, you know, you're originally a New Yorker, right? And then you've been living in Italy. Whereabouts in Italy? In Bologna. In Bologna. And now you're back in California. Yes. Yeah. I started my company in California instead of New York because I wanted to, basically, we we focus on small producers that people don't know about. And so we wanna offer the possibility for anyone, whether you're a business or consumer to get your hands on these unknown wines, you know, ripe for discovery. So, so with that, we also wanna do direct to consumer. Okay. Selling as well as selling to distributors and wine stores and restaurants. So have you got a website? Is it called Verovino? Yes. Verovino dot com. Okay. And how many, SKUs? How many wines are you carrying at the moment? So you have probably close to a hundred now. Right. Yeah. And you're importing them directly your yourself? Yes. Yeah. Yeah. So I mean, we are, you know, there's a small team of us, that, you know, basically people that, you know, work with with my company, work with me. But, but, yeah, we, we import them, directly and then, and then sell Fantastic. And is and is Aldo clerico, one of your producer? Yep. Okay. Fantastic. So, other than being your supplier, why did you select Aldo Clarico out of your all your entire portfolio. What did you choose Aldo? So, the reason why I chose him is because, you know, of course, he makes, you know, really good wines, you know, he's in the barolo wine country. So they're, you know, fabulous red wines. But I, you know, I remember when I first visited him, in Montforte Dalba, and And I found myself talking more about life rather than wine. And, and that's, that's why I chose them. I just find them to be, you know, really down to earth And, you know, of course, not knowledgeable and talented, but just an endearing person. So, you know, we are crazy about, learning objectives, right, because it is part of the via community. What are you thinking in terms of learning objectives from this called with Aldo today? So Aldo, you know, you you'll, you know, you'll find out when we talked with him, but he comes from a storied family of, of wine producers, but he, in his family, he didn't he was the first to to make wine in his immediate family. So, So we'll hear about, how he came about to to make wine and his decisions in terms of his, you know, the vineyard and and wine making techniques. Okay. Very good. I'm looking forward to your conversation. I just wanted to remind everyone especially to our listeners at Italian wine podcast because we do, we have a small group here today, but we do replay all of our, calls at the Ambassador corner, on Italian wine podcast, and they are absolutely one of the more popular shows. And that's Italian wine podcast dot com. And if and you can find us wherever you get your paws. And, I would like to, ask for a small favor if you can go go and also rate our shows, that would be fantastic. So, over to you, Sheila, and I will mute myself and come back towards the end of the program to see if there are any questions. Okay? Alrighty. Okay. So, Aldo, Clarico, who we'll be speaking with. I'll be talking to shortly. He likes to call himself a farmer, more so than a wine producer. And he makes borola wines, and, and also Doceto, Doyani, Marbera, and Lang Nebula wines in Montforte dalba. So when, you go to to visit him, let's say you're coming from the town of Barolo, you go south about maybe fifteen minutes, and then you turn right at Dimino Clari goes winery, and his winery and home is just a little bit down on your right hand side. So that gives you a little bit idea in terms of some, you know, where he, you know, where he's located and, and someone that he is related to. So Aldo, you can, meet yourself. I'm gonna start asking you some questions. Aldo. Yeah. Let's see. Aldo, you there? Hello? Hi, Aldo. There's a microphone button on the lower right of the screen. You just have to press that to unmute yourself. Great. You understand me? Everything is okay? Yes. I hear you, Aldo. Hey. Oh, sure. Hey. How are you outside right now? If you want, then you can prefer, I go outside there. Oh, no. It's okay. I can hear you now. Pretty clearly. It's okay. Yes. Okay. Yeah. So Aldo, tell us what it was like as, as a kid growing up in Mont Forte, Dalba, Did you help your father and grandfather in the vineyards? And what were your first memories as a child in the vineyards and at harvest? Okay. You know, and I would like you guys because, I use you know, very specialized for the, you know, Portibalda. He's one of the good luck of the art of Puroa, and he's a little bit of me. Yeah. I was to start week one in two thousand four. I started for another job. And, but when it was lifted, I had so much my mommy, my baby, and my grandfather to work in India because, it's not a job for me, but it's a passion. It's so much different. I remember when it was written, I I did too much of them to have Alice with my parent. It's a it's a fair. It's a part. It's very limited time. Let me play parent. I enjoyed it so much. Where was that? Yeah, Aldo. Is there a specific memory that you have, as a child, and, you know, help maybe helping your family in the vineyards or at harvest? Yeah. It's a very good experience for me. It's a very good experience, and, I like so much to be, with my family, with my mom and that we are so much to love you. And, because I'm telling you, I'm, you know, they make a grapes, but they serve the grapes for other white maker. And about the samoyant, I decide to stay informed and live with the new trailer. My name is Deepgram, by your number. A lot of these are really bad. And it's like one pattern, which of those things are a one pattern, and, it's so it was so much And, your what did your grandfather do for a living? My grandfather was a a fireman, but sometimes he has my money and my grandparent to work at home. Normally, he do the work with the clock. And when I run right back, my parent, and, living with the grape seed, but the same, the grape that I've been working with his daughter. We, my grandfather, and you, we have, detective Barvera, and you get a rose. We have a totally simplify your time of property. And, and then you, decided to study to become an accountant. Why did you Why did you decide to become an accountant and then what made you decide to not work anymore as an accountant? Okay. When I decided with the stroller to the to to study, I was a stupid guy, a very stupid guy, and, I tried to, like, recovered. I finished the school and I'm gonna give it to you for the last one month. After I decided, this is not my job because I don't like to match working hour. These people in the past and I'm not free. And about the last layer of mountain had decided to talk to you and start a new life. First, I got to work in San Salem. With, in Saqqara. And after I stay at home, my job is not a job, but it's just a patient. While I tell them that the job is a patient, I got so much tired it's a it's a different. It's not a job. It's a personal. It's very different. It's not a problem. So, when you decided to become a wine maker, you, were an apprentice, so a regista at your, your cousin, your father's cousin's winery, which is Dimini Go Clari Go. And what, what did you learn from that experience working at Dimidico Clarico's winery? Okay. I work in some side lines, but we are supposed to study And, normally, I go to the learning computer. I go to the learning computer who was the casio on my back loop, and, it's the availability of the picture for me because I think you know, me, a lot of things. It was making the passion for the wine and for the beer. And to the medical, I am a lady's senior niece to make a big wine. It agreed to grapes. It's very easy to make a good wire with a bag with grapes, so he's impossible to make a good line. He's very serious, my feeling bad end of my job before the quality of the wire. And then, I'm honored. I'm not of cancer. I've been struggling for the one. I know I meet a woman at different team, and I know he's very lucky because the medical clinic learned from his family will be because why we learn the sectors that I would like, and after I started to acquire. For example, a fermentation. I'm not sitting at the in the landfill, but for example, from my tasting, I don't like too much meat, and and for this, for example, in my in my wine, it's a blend of different garlic and barrel. Some of you so much use, and some of you are part of me because they're my tasting so much with them in, I hope they like so much. But this is my opinion. And, you, you follow the the moon, so the lunar cycles in Yes. In your vineyard and your winemaking. And Why is that? Yes. And no no no parent ever with this and you may continue to with this because my wine is not that bad. It's not personalized. I will keep the wine. Revolution employees will not be available. For example, when you click the right hand button, your name, we prefer the old name, not in any name, and not in your in me because the all the condition I use is ara. If I put the wire in this, in case of the newer new and the full name, the life of the wine, I become so much shorter, shorter. And maybe And when I pick your full name, they taste the line, you have a little sensation of bubble. And, in some in my headline, I'm not so much good. And then normally, because in the opening at the best period for the life the life of the one you can remember, and you have less problem of oxidation for the wild. And his name, his patient name, we look at the same when we work in India. For example during in return, when the fact that the client is intact to go in the zone, we would prefer it in the, yeah, in the middle, or full name because the client NextI become a more stronger. We need the extended play planter. I thought that there are more waves in the traveling because during summer, we tuck away. Sips the plant of water and the potato soil normally. It's job blue and my mom and baby and my wife because we grow exactly the vine in each of these. Okay. And, you've said that, every wine you make needs to pass your taste test before releasing. What do you look for in the wine? And how do you know it is ready to release? But because, the first, I think, the best client of the other credit card IU, And for this, when you put the one in the water, I first I want to inform you not about any of the some people in the world at the same destination. But trust me, because I meet the first client and on the bottle, I put my label with my name. And if I don't like this line, it's very difficult for me to present with another client. I don't, it's good for me. And the normally, the first time I'm you. For example, for the lumbiano, I like, for my pastries, I like Sterling County, and normally, all the lumbiano has a more time maybe because I like it too much. And, what about your barbera? My barbera, for example, he's one of the groups we have Yvada. And, in the case of Vavirus, they normally are in Vibda, but I then call with the name Shipariotora because when I start to reapplying, I do not use his name. And at the moment for me is is what we're so safe to use is there. And a lot of people think he's the the best, but, maybe, but in my case, I don't want to create confusion or the clients. I think that the best of the client is not the name but wet in the glass. When they taste in the engine, they yell at the best vendor, I got in the relationship and you all have not. It's not necessary. And for example, I'm free to use good or not. But for me, I prefer to think with me because it's changed. It become a little bit, it's returning more soft, it is peace, and to please inform your association of the activity while you're pasting because Barbara, when I'm just gonna ask it, you're difficult to do it. If I want it, even in a little bit more, Steve tank, to see that the sales don't change. It's very difficult to drink. It will be replace the semi alvaro yellow to be problem with stomachache. If I put in with in with this, sensation. Do you also said before that you don't want new buddy? You don't want new, new oak And why is that? I don't every year. I changed a little bit too much, but not so much because they're not tasty. And then, like, when you taste the wine, I love to breathe in the glass. I prefer the fruit of the wine, I don't like so much this. And for this, I I don't care so much new people. And in my cellar, there is some type of wooden, some type of bag. For example, Barbras, it's a mix, as you might want to be valid in some in the sand part in the barrel, and because they were tasty to make sure the I don't like for me. Okay. And, I know that you make three bariolos. And there's, one barolo in particular that is the most special for you, which is the Janistra Barolo. Yes. So why why is it so special? Marola Gistra, we started together in two thousand one turn, April Lee in to I know because for the label, I used to end the many participants, Matyria lifting my song. And, I've been candidly for the first time in two thousand and one. And, TVM, start with the meeting manager of Baragio Estra and decide to make a label with my material Melissa. And the full name is my best driver. On this line that I, from a space I claim, if you're in a call, there's a history. It's the video of my mother-in-law because, today, Sunday, we start to same way from this special imperative. And in India, I'm very lucky because we are deciding first to to fabricate the agency to I'm, you know, today first and decide what is the best for me, and my character and, your home for notification. And this one for me is my little baby. And, tell us who your, mother in law's, father is. Okay. Have a seven year here. San Diego, they never worked when one of the best in the satellite in Iran. But in two thousand one, when we decide to sell fifteen percent of the asylum, winding anything, but it takes fifteen percent of reviewing because my wife and my brother needed to work to work. And at the moment, it's definitely wire. And, it's, it's sending my screen, and the other one you take for your power control of engineering. So, So what I just a quick comment, but I think what's really cool about Janice Rettu, it's the combination of of your family and and your wife's family. Right? Yes. Yes. Is there the idea of my So what, have you found, to be the benefits and, and also challenges of having relatives nearby that make wine similar to you. To be a banker and a farmer a farmer and develop this job. Because if I still need to pay for you, I have a electric team, you're trying to go here into Salem. And I I have a lot of time today. If I become a lot of your weekend, tell me it's a a problem with the media because I'm not a farmer. I need to become a business man because if I make more money, better, I need to go I need to go to work to sell. I prefer a steady claim to have a nephew in my apartment. And, I love you. And, and and tell us, a little bit more about your decision to not put, superior, on your Marvera Dalba, label. The card's name. I I for example, of this line, I will tell you as well, as well as we write the quality of this button, and this is possible to make a to wire with the all these grapes. And, I think it's the client who decide what is the best this or another, it won't necessarily say the name. I think you take the the lady to drink with the eyes, but you can taste them at the best. Italian wine podcast brought to you by mama jumbo shrimp And, and tell us about the, the other borollos that you make. Okay. I made the Cichel de Marola. The last thing specialist for instance, but there are two kinds of barola. The first barola is a classical barola. It's a blend of different ring ring and the older ring ring have arrived in the village and moved for one time. Override in this bottle, I will go from Barron to best to believe, and every another sailor of the intagion. It's impossible to to defend the mirror between the intagion in the enclosure. And, it's a landing because at the end of this line, we are prefer within different view. During the eyes, we separate the view. We are a safermentation. But different result because we're normally different than the end of the current one. When we finish a family pension, there's a separate some parts in America and some parts in America in Merrick. On this line, there's a thing for Calumarooms. They're separated about two years in later. We put in still time. Okay? On the other side, what is the best, or what is the best time? Will it be possible when you are is, one year, next year, another year, or two degrees together because for example, one is the best for the tasting. The other is waterparking, and the other is for the structure. When you decide what kind are the best with blender, we milk a la carte sandal, and we taste it with a new, the signup is the best for me. As you know, I feel pretty much stronger and powerful and at the moment, our sun vintage are so much alcohol because the climate had become crazy. The other, Marola, it's called the with the name, Marola from is a similar view from another village called the Cerralinda. It's a way start the way, timing will be determined in your space and, stay only in battle, not in biotechnology in a brig, thirty two years. And after normally, we put in bottle and stay some man to rest in peace. I really tell my day off. And, and your, the all of your borollos come from an MGA. Correct? Yes, sir. Because is the bravo brick for San Diego. But I don't use the name. I make a classic Barolo, but if I go into next TSTs, I have your product and purchase. In Saralina, I run the living room, and for me, it's not, really use the name. Because if a bossy about Sania, he decide to sell the view is impossible by because today, the price of the Rio Barolo are more expensive, more crazy price. Because I write people to invest to invest the name for industrial people, they buy the spend a lot of money. And for me, normal people is impossible by. And for this, I don't use the name for Sabalina, but I don't use because maybe about one year or two years, three years that exist. It's still is one of, you know, maybe I have no future. And, for this, I prefer to use the name of the village because above San Diego, I stopped the rain because the on the bustle. I have, if they're probably to find another villa in the village of Sri Lanka, and then going to change because it's almost important that they've arrived from the village for Carolina. And they are a little bit more forwarding to found. In the same thing, I will be possible to find you, and for this, I don't use the game. Ginesra, I use because I just married and I with everybody wants to meet. And, speaking of your, your wife, I how does she help you in, in your winery? Okay. My wife, I grew in office, but for me, it's perfect because I don't like working office to make a invoice, elsewhere in a, no, it's a lovely job. I don't like. And, when we had time, he had me for this. And, and I approved this because it's a tough job for me. I prefer the new deal. I'm free with the cat, maybe something that kept coming to me, Helvina. I'm very free. I was, very lovely work in Vina or in the cellar office. I don't like it too much. Maybe if I need to do it, okay, but, it's possible if I might meet and tell me the best. Yeah. Sounds like a match made in heaven Aldo. So I you mentioned before about, the challenge of having, your barolo with a higher alcohol due to the climate change. Do you see any, any other ways, let's say, to combat the changes, the challenges that that you're finding with climate change? We lose some more, and we method the further not cry climate because the other climate are so much crazy. He is his entire unit to snow, it stains. He as more month than training. The alternative is dry. It's a bigger problem for the planter, but for the humans so much. Today, when we put the new planter, we make a new video, normally, we would we plant the heaviest program for the dry. And the Gidi summer, we need the to clean. I little bit the grapes to eat the to clean because we need it to take Sunday. Asonia, they don't give you so much because if I give you so much, you have a big problem, the sun will burn the grapes. And normally, it may be provided with the grapes when you make a wine evalitus sensation on burned, and these are not so much good. And, about some month ago, is possibly putting irrigation for the viewing. First, are at the beginning, but today we are okay. But the other big problem, where is the water? We don't have found the water. I have some new guys. They try to find water in the soil, but we are there is a problem. When you try to find water in this place, you have a lot of more properties, you have a what I would say. And potato blend are not so that much good. We buy for grainy and, I know my climate. And what about, the making wines, with, with the the changes due to the climate, what, what have you found in terms of the, the challenges. The normal, in the normal view project, the armies, for example, Newviola, got the ten fifty October, but for some EVVian, or last beyond, normally, we cut the gloves firmly, but I'm normally doing that because we're going to need the to match our call in the portal. Last year for example, some friends at on September finish. I'm lucky then because it decided to wait. And, the second part of October, raining one day, and the tour of the time, them is that perfect because they take water, and they take soft something with the soil. And, it wasn't very lucky to Okay. Alright. Well, those are all the questions I have. Shall we turn turn the questions over to the room? Okay. So Okay. I'm back. Hello. I've actually invited a couple of people to speak because they asked the questions, but that can come up or we can read their questions. I've been I had invited. So, Bev Bergine, she has a couple of questions. One is What is so unique? Oh, she's now a speaker. Bev, why don't you ask your questions yourself? Bev? You get a turn on your mic. The, right hand bottom corner. Hello there. Hello there. How are you, Bev? I'm fine. It's still morning here in Alberta Canada. How how early is that? Oh, it's gosh. Twenty to eleven. Okay. So go shoot away your questions to Aldo. Hold on. Okay. What makes the Genestra soil so special or is it its location with the sun? Okay. In the soil from Houston, I'm more stronger. They're in Mariana, but they're in Saralinda. Giesta have no sand in the soil in, Saralinda. They are a little bit sandal, and a very special terroir for the very good driver. And then maybe this video are very older. R sixteen years older. Very older. And then normally, the old video are the best day of the year. Okay. Thank you. And, it's an overview. Although, because of the risk of sunburn, have you changed how you're doing your canopy management or green pruning for the grapes? Sorry. I can't understand, Selena, Ed me in Italian, in Italian, please. Kume, say say David, Okay. So, typically, in the summer, he he would be wanting more exposure to the sun. Yeah. And, in the last couple of years, they haven't done that. He he's wanting he's been wanting the grapes to be covered by the leaves. Okay. Thank you for the translation. Okay. Then I'm going to, ask Paul, Paul Bologna. Chow. Ciao. Ciao, everyone. Where are you? I'm actually in a hotel by the beach. Of course, you're at a hotel by the beach. You have that special privilege that none of us have. I'm waking up with my coffee and enjoying the chat. Well, my question is really kind of simple and straightforward, and and I'm curious to know if, Aldo feels the same way as maybe other vendors in the region, but the the question is is, what is, your favorite grape, to work within the vineyard And is that the same grape, that you enjoy working with in the cellar? Okay. My best tip, tie it up with grapes are the yellow because when a cleaning the resound, you have a maybe you don't clean it to go another time for giving a little bit. When a cleaning, stay cleaning during the game hours, the other time. Not the objective you need to do it. Not only one time, not at the second time. And the barbera, I don't like to match because, it become too much work with the brand and we need a lot of cleaning. The lawn is no one is noisy to work, and the multi are much stronger. They have less problem for drive or anything. They have no problem. And, my favorite, one in the salon, I will say with the yellow because, we don't need the electric work in the salon. We are normally we have a lot of work during harvest during fermentation. But when finished the fermentation, the wine are okay. Rest in peace. We don't do too much job. And, you don't need the more cleaning first belly button because they have a little bottle. For example, they have a the extra cleaning. It's more softer cleaning, and we will need it too much water with your. Okay. Thank you very much, Paola. Listen. So I'll do I'll I have a couple of questions for you. My first question to you is you keep on saying you're small, you're tiny. How small are you in terms of, you know, the volume of production? I see that you have one, you have Doliani, Dolceto dalba, Balbero dalba, langue, doc, Barolo, doc, and then you have the ginestra, and Yes. I have only seven one. Right. How many bottles do you produce? Or titanium bottle. In total. That is the total. Yes. Because we only have a six point five extra property. And, her name is the perfect. I don't want to become too much bigger. And how, and how big is your team? Like, you said you work also with your wife. Is that correct? Last week, my wife, mommy, and dadmy, in the cellular only office. In you have a computer. You have a paper from Okay. You have the co ops. Yes. Because in my job, there's only other one or two. It's not so much to be able to recover some workers. The the example about the same day we start to we have a lot of work, and we have no more time to be, and for busy, we do, with this period, with a lot of people, only one with two, another, okay, Aboutumbay can't believe for example, eight to ten people for six by nine to finish all. Okay. And and so how how are you organized? Who is doing what? What what are you what are you what do you do exactly? Likely at the winery. And, normally, this guy, stay here, here, and some new sonny, but the school from the time, at the moment, by time, people are guys. They are nineteen years, live here, and they do this job. They know that they want, and, it's perfect for me because I'm very, maybe a quark, and they have no problem. But normally, some of us go in dealing with this guy to control if there's something I need to read and we can work together with this guy. So I I say you're a small producer. How long have you been doing this? How long how old is your winery? About twenty twenty years, you said? I started in two thousand and four. He's Almost your twentieth anniversary. What was your first vintage? It's a twenty four. It's a very big deal. That's very it's very fantastic. Yellow, another is my first stream. That's usually one of the in touch of my of my yard. So where you're you're only producing a small number of bottles? Where are you? Where is your wine available mostly? Of course, Sheila is now, importing your wine state side. But where is your your how are you distributing your your wines? Because you have a very small quantity, right? Yes. But, a lot of my wine will go out Italy. I sell a lot from America. Mhmm. Something a lot from Germany, Belgium, from the Europe, and some other from Asia, but not so much from Asia. But I'm okay. Yeah. You're happy. Being small. Yeah. So I think the most So, Aldoin, let me ask you another question. It's a bit cheeky, but how can you tell in in in a blind tasting? Let's say you have, you know, I don't know, five, six, seven, eight barolas. How can you understand which one is your barolo. Do you have a specific characteristic which is you can recognize that says, oh, I know that's my barolo. Okay. Because in any bottle, I put something on me. For example, for Barbera or Marolla, I like a more tannin, and the maybe probably to make more tannins, maybe in mine. And then, you know, will do more quality with my wine. For example, my my crazy one of the perfect vintage is two thousand one six. It's a very special vintage, and the moment is so much younger than one seven, for example. Every vintage had different. For example, normally, as salmi vintage, the panning are more soft and more soft and more easy to drink. And, normally, as salmi winters, it's more easy to drink first than a normal vintage. And, okay. Okay. So I've invited John to he has a question. This is kind of the old times. You know, we used to have everybody up on stage to ask a question. Today, we had plenty of time left over. So we have some of our ambassadors at large. Hey, John. Anyway, thank you. A quick question. In the proximity, you're in Montecogale, I, and forgive me, I'm not very familiar with, with your with your style of wines, but in the proximity of Barloboi territory, do you consider yourself more of a traditionalist, more of a modernist or somewhere in between, and what makes the difference for you? Guys called the Barlebos are, not at the, you know, no more traditional wine maker. For example, the name of America, Karabooski, are some of these guys. And the start, you know, you are going to use the barbecue. Barbecue, first, you know, I've not played traditional in this area. I looked, I looked at my makeup very well this time. They use milk, but they use a barrel. They use it bigger. Marola Bosa, start with the mulberry. But today, some of this guy us have garlic, but they have bottle too. San Diego, we have only garlic, garlic, garlic. For example, when I worked from the medical clerical, you have only garlic, for example. Today, They change a little bit. They have magic, and they have a bigger big barrel. For me, I prefer a little bit that not on you and not all the style. Because, I prefer staying on it, though, because Barrick are good for something wine, and Barrera is good for other kind of wine. There are no the Barrick are the best of the bottle as the best. Each of these complete behavior. Okay. I guess John, John, you you you were kind of asking, we had kind of the similar question. Just we just asked in a different way. So the answer is he's kind of in the middle. I think. Yeah. I think I guess we just have to try out your wine all good. We are very curious now. I think Yes. Absolutely. Thank you. Thank you. Thank you very much, and thank you everyone for joining us today. Let me give a small cheer. That's a little clap, from thank you very much. For joining us Sheila. Thank you very much for inviting Aldo and moderating, the call today. And, Paul. John, this is I love this community because everybody's John, where are you now? I'm actually having a nice cold beer sitting in front of the beach in Miami. Oh my goodness. Are you guys trying to get me jealous? You're all at the beach? I I isn't anybody working anymore? I don't know. We are working right now. What are you calling? We're doing this? Okay. Alright. Sounds good. I'm gonna bring back up, Leica. Hey, Leica. Hi, C. V. Okay. So who's on next? Okay. Next week. That's actually our ninety, ninety first episode. Let's see. Crazy. So, yeah. So we've got Pablo. He's actually one of the audience here. Pablo Fernandez. He will be interviewing Anderson Hernan Hernanis, or I think he's also called El Profeta. In the software world. And you said, Wednesday or Thursday? Hey, I'm sorry. It's going to be on Friday, May five. It's Oh, next Friday. Okay. Very good. Alrighty. Okay. That's it for now. I'm going to sign off. Thank you very much. It's my daughter's birthday, so I'm going to run. It's good that we finished a bit earlier. And see you next week. Paul, John, like, Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Snir. Why you're saying, don't forget this testing? Don't forget this testing listen to the Italian wine podcast wherever you get your podcasts. 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