Ep. 1399 John Camacho Interviews Simone Scaletta | 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 a Italianeline 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 Lika. I am stepping in for Stevie. Right now, she is she has just arrived from, a trip for our mom, John Boeschimp, and then she's actually busy right now with some errands and some, workload to do right now. So I'm stepping in for her. So today, we have we have our, our episode with John Camacho Vidal. So this is, I guess, this is, the second, clubhouse after Oscar Adivobania. Right? Correct. Alright. So, yeah, it's a second episode for a clubhouse ambassadors corner. It's been a really good, moderator for us. So I invited him, him again, for, to do another here, to do another episode. So for tonight, he will be interviewing, Simone Saleta. So I will before it again, let me start, introducing John by reading his biography. So let me read this part. After moving on for he's he's actually from Financial Services Industry, and then John began working as a portfolio manager for the Italian wine merchants in New York where he honed his passion for wine. He worked for more than ten years at IWM. So this is Italian wine merchants, and he became the portfolio senior portfolio manager showroom manager, seminar director, and lecturer making him well informed educator of Italian wine. John believes in sharing not just the experience of tasting wine, but also the stories behind it. In fact, actually, I remember that your Instagram handle is wine stories, n y. Right? John? Hello? Tell us about Yes. That is correct. This wine stories n y, which is wine stories, New York Okay. So tell us about what you post on, on your Instagram wine stories and why? Well, I I actually try to post as much content as possible, whether it's images, I've gotten into making these small little videos. Many videos turn into one, but I try to show and and and the story that goes behind the wine because every wine has a story and every story has a wine to go with it. Oh, right. That's really, really interesting and fascinating at the same time. So I guess you're also an Orvieto ambassador. Tell us more about that. Yes. Oruvieto, along with, a group of friends. We all went to Oruvieto. We were invited, and it was one of the most amazing experiences because we were able to delve into not only all things or vieto, but specifically the wines, of course, and as an ambassador or vieto, as an Italian wine ambassador, my objective is to turn everybody from a wine drinker into an Italian wine drinker. And then as it would be an ambassador to guide them and let them know about this little region that has just gotten forgotten. Yeah. That's really beautiful. Actually, I was just editing this, an interview with Ricardo Cortrella, and then he was talking about, finding regions that are, you know, worth speaking about. So that's really I mean, that's really, I think we have to focus on these regions that, you know, we we actually never never looked into, you know. So, yeah, our I guess our Viator is become it's it's actually one of them, and it's actually becoming, more interesting in the wine community. And then you also have us have a special collaboration with wine link Italy. So tell us something more about this. So a very good friend of mine. She runs a tour operator called Wind Link Italy. She's also very, very much involved with the slow white movement. She's one of the writers or journalists for slow wine along with San Diego. And, I'm fortunate that they allow me to ride along with them whenever they taste one or whenever they go on their tours, interviewing different producers, specifically in the area of a Miguel Romano. By the way, I hope that everybody has friends and families for everybody are safe with all the flooding that's going on. But it is a beautiful region, full of beautiful wines. I am a big Lambrusco fan, and we're actually trying to put together an immediate, certainly event here in New York and Miami. So I'm really excited about that. And why they give you the, with she is one of those individuals that allows me to explore all the regions in Italy. And she kinda guides me. She does all the groundwork and eliminates the, non worthy, you know, then not to waste your time and only takes those really great producers so to speak. That's a good partnership. Yes. Yes, there's something going on right now, in Amelia, Romania area, but, I guess there's flood some flooding in Romania, and, I hope everybody's safe at the moment. Yeah. So let's go ahead with our interview. I have to ask you three questions before you go ahead asking to ask, Simone. First, why did you select Simone as your favorite producer? Well, again, being a storyteller or wine storyteller, simone has a great story. I've known him for some years now, and I've seen and tasted the evolution of his wines. He makes great wines that are terra and passion driven. And, again, more importantly, there are many stories out there, but when you're able to actually tie that story with the passion and taste the results of that passion in the story, it's just great to me. So I wanted to share that and and introduce some. So what are the learning objectives that we should expect from this interview? Well, I guess, specifically, you know, let the wine community out there, specifically Barrilla lovers that, there's a new kid on the block. That's full of passions. He makes spectacular award winning wines because he has received some awards and and he's right out of Montforte de Alba. And he's one of the, one of those people we could add to that that that that roster or that that that list of wines that we like to enjoy and drink. And how did you discover the wines of Cimones, Galeta Vini? Again, a few years ago, I was doing a tour in, in Mumbai. I mean, in in Montefalco as a matter of fact, and that was on my way to, North Topier Monte. And when I mentioned to the journalists at slow wine that I was on my way, they all said, you have to go visit Cimar Escaleta. He's a new rising story, mom Forta de alba. He's just putting his things together, and it's great, opportunity to get an underground level and see him on the ground level. So I did. And the rest is history. And then it's been there's been a lovely journey with him. That's great. Okay. So I will mute myself, and then the floor is yours now, John. So, as I was saying, that, see when it's kinda just one of the new rides and stores amongst the new winemakers in the language of new generation. His passion for wine and for the language. It speaks for itself. This is the same passion that led him to give up his day job in terrain without and come to, you know, to an area without any family holdings in He set out to build a magnificent cantina in the heart of Monte de Alba. An area that had no real estate. He was able to actually obtain vineyards in famous crews that had no real estate available. And as far as just winemaking goes, you know, Simone is one of those individuals that uses cutting edge techniques. Again, in a region known for tradition, he blends those cutting techniques with, a type of Viticulture philosophy that is extra careful about the soil, extra careful about the quality of the area and the biodiversity that that that he is surrounded by. And I'm very grateful that Simone had accepted my invitation, to be on the tell me my podcast. To share his story with all of us. So, thank you very much for, simone, and welcome. Thank thank you very much for your presentation. It's very good. Yeah. So you wanna I I guess what I want to share with everybody is to let them know about you. Again, the new kid in the block about a boy, a young, a baby when it comes to that. I know that you're originally from thirty Can you tell us a little bit about your background? How you came to Langa, and why you chose this path of wine? I I I I I am Doctor in political science. And my ground is, in graphic arts. I use to sell products for printers. And when I started this business, there were twelve big companies and remain only three. In two thousand two, I have done a course in technology, marketing, while I did my previous year job. At this time, I have started to decide to change my job paths. And when I did the stager for this course, I found the I found my current house on sale in a villa genius paper. I I spent, two years in enough to buy this house and land because the owners were nine cousins and they were bankrupt and a user capion. It was a very difficult purchase, but I have a manager to buy. I had to be very determined, from the beginning. Oh, that's amazing. In a in a in a local newspaper. Right? That is wild. Unheard of in an area again that just has no real estate. And what about analogy? Where did you learn your wine making? What is your wine making background? Did you just learn, as you went, that you self taught, or or did you have the opportunity to work alongside other people? In different way, I have learned the analogy during a course in a barolo and in Russia with, professor Schienza, and I have worked for many different producer before two thousand two. And after when the company was starting up, but I am still learning. Still now is, every day you learn something different. I guess, like, every day everything in wine is, never ending up petual journey, and this is what is so wonderful about it. Everything is changes on us, and and we continue. Chienza, I know very I I I took the course with Rivier. We all familiar with Patricia. We all love to put the Chienza. See, Marty, where are your vineyards located? What what are the main differences in the soils and the exposures? You know, they what what can you tell us about the vineyards? I know you have two two main vineyards, but tell us a little bit about about those. Okay. My position in Montforte dalba is the in the heart of Bricos and Pietro crew. I have seven hectares of vineyards and the five are very close to the seller. And the the vineyard of Barolo are, well, exposed to the south over three hundred twenty meters altitude. For example, if you compare the technical analysis of the soil from Wicos and Pieto to Bucia. You see that in Wicos and Pieto, there is more limestone, while in Bucia, there is more clay. So, become different wines with different characteristic. Hello? Now, I know that Brico, San Pieto, and, those are the two largest crews in one fort. If not the largest ones. Correct? I think are the largest, both, both Yeah. Yeah. Being being that being that they're very long. Where it so just so we have an idea of the your your your boussia vineyard, for example, your your vines are they closer to the barolo side or are they you said they're running the heart. Just so I get an idea because they're they're very large, and I think the listeners will get an idea of more or less where you're located there. That way. I I am located, close to the the seller close to the old seller of, domenico clerical. And, and the embassya, I have the vineyards, close to, to Kashina Shluna. Okay. On the, the, the, close to the, but, I rent the vineyards. Okay. But I want I understand. Now, as I said, you know, the the the two largest crews. And I think what is fascinating, and you touched a little bit earlier, you said you purchased the, the vineyards from your, your cousin. How did that come about? Because, you know, we're talking about a region that has no real estate. We're talking about an area that is famous. Everyone wants to own a piece of of land there. And there isn't any. So how are you able to get those those five or seven hectares that you're working right now? What I did in two thousand two will be impossible now because the price of the Vania very eyed. And there is less space available. And in in the beginning, I I have a lot of patience to to start to buy this, this, house with the land be because there was many problems. And, I can buy because the price was, low about this reason. Wow. And one thing that I think is also very spectacular about your story. I read somewhere. I heard some some somebody that you actually slept in a van for many months before your your your vines were actually ready or your container was ready to move in. How do you think this helped you? Do you think it it put you closer to to to nature, closer to understanding your minds? Unfortunately, aren't, months, but, yes, eight years. But, was, a necessity, not a a choice. Because with my little money, I invest the first in the Vineas after in the cellar and at at the end in the house. The link with the Venus is very deep. And now I can stay one month without seeing the Venus and, the Monviso that I see very well from here. So so I'm right in assuming that that helped you understand more your land being so close to them and being able to see what was happening. So, yeah, you're able to have an instinct so to speak for your land. Is that correct? Yeah. I I it's very important to have a very link with the the with the vineyards, and understand what's happened and what is the best to to do. You have to follow. You have to be always here. Yeah. Alright. Laura. When I first met you, you were just starting to build a container. I think, I think I was one of the first people to stay in your in your new one house if I'm not mistaken. When you were building your cantina, what was your main focus? What what was the most important part for you that you tried to maintain? I I know it must have been a very difficult and long journey. It's still a journey. But for you, what was the most important thing when you were creating the container. When I built the cellar, the most important things for me was to build under the soil and not visible from outside. But the part that I push is the art of the seller where are the big barrels and, they don't know. Wow. You you're using, and what about the, the the the space? How how large is your cantina right now? Is, about four hundred meters. But, I I put the body, of three three thousand liters, one up the other. So it's very, yeah, at all. Yeah. So, you know, is it all like gravity? Did you do it in a way that you could take advantage of the gravity, or are you using any mechanical pumps or or tell us a little bit about the work in your containment? I I I I work with a peristaltic pump that is very delicate with the grapes and, is on the same level. But is very close, very close. And, and, the the container is divided one part with the stainless steel where I do the verification in another part where I have the wood that to know in the big barrel, and another part where I I stocked the bottles without the label and with the label. Wow. And then, you know, I think one thing that's very important for us, consumers, or wine drinkers, is that there is so much diversity. There's so much talent in the language. You know, in, but also in my in my, in my, in my, in my, in my, in the language general, There's so many styles and different expressions of winemaking, the philosophy, the terrarium that each producer has. And I know that you, for example, have been tagged a Barolo boy. I believe you were president of the Barolo boy soccer team, if I'm not mistaken. When people hear but all the boys, they automatically think of modern winemaking and French Barrick. And for those young guys out there who don't know what a but all the boy is, I I recommended you going Netflix to the movie, but otherwise it gives you a whole explanation of what that movement was. Simone, what do you consider, Simone, Scott, like, that wine, and your wine making philosophy to be? I was proud to be the president of the biolo boys for eight years. The biolo boys is a association of the biolo producer of Monfault, only Monfault. That are, forty four forty four producer, and we organize, a testing with our wines and the wines of our other region that we invited in, this year, the twenty seventh of May. And, together, this, we have the the football team. But is is very important to to tell that, the is all the quite all the producer that participated to this, association is for one forty is very important. And, about my philosophy, about the wine is, that the nebbiolo is very important grapes. So the wood must help me to respect the quality obtained in the vineyards. And for that reason, I use a big barrel and to know five hundred six hundred liters to have the wine very fresh and clean. Hello? And by by having that aspect of Sorry. So sorry camacho. I think that today is, today there is no reason to compare the traditional winemaking with the modern because these two words now are very close to one other. The the the traditional in in the last years start to do something in direction to the modernist and vice versa. So there is no so big difference between the two world. So you're saying that after all these years, they have come to some sort of happy middle, little ground, so to speak, a little bit of this little bit of that. So that they're they're all into China About about all the they put in the in the first, the first thing and then then the the wood is only an help to around manor to put vanilla taste or oak taste inside the wine. Both the the producer, I think. And also in the vineyards, it's difficult to explain this, but the arrival of the modem help to the traditional. Italian wine podcast brought to you by mama jumbo shrimp. To change something in the vineyard to to increase the quality. So he's a mixed. But I think that's very important. I think that's a very, very good point that we've we've reached reach that level where, you know, modern techniques or or, you know, modern equipment has actually helped the traditional producer give us a better product that I think that is amazing that they're able to come both ways. Now I I heard you tell me, and I and I've written read what you've written that you personally, you followed the rhythm of the vines, the rhythm of nature, you know. So since you're talking about the, that the, you know, your your vendor management, give us an example of of your canopy management, you know, it is do you feel the wine is created from from the earth, or or is it created in the container? Give us your idea of your philosophy on that? No. The art of everything is the vineyards. Sure. I I started, this year to, the conversion in organic, working. But, seven years that I do the cover crops, I plant, twelve different essence to fertilize in a natural way, the soil. I don't use the pasty seed, but I clean while there is the the plant with the machine. And I use product that cover the leaves and not go inside the slime of the plant. Another thing that I do was that I have a vineyards where the deists eat the bats. And, I put in all perimeter of the vineyards the ship rule that are antagonist with the deers without using any chemicals to the plant. Mhmm. But I'm I'm a big fan of that. What about biodynamic practices or or biodynamic treatments like teas or or anything like that. Do you use any of those products or only lunar cycles? Sincerely, I I I don't understand the tend very well. This, is just enough is if in the vineyard, I work with the respect of the of the forest around the vineyards, the vineyards, and all what there is, in the Venus. Yeah. Wow. So I guess that brings me to the next question. I have, as you know, I'm a big fan of slow whine, similar movements, like, like, I mentioned, your images certainly, you know, a slow intervention. Is this something that you always wanted to have when you first initially said, I'm going to start growing, survive, start making some some some some some some make way in general. Did you always have it in the back of your mind that you're going to use this type of style, or was this something that evolved as you were in your journey? Yes. I received the the awards for the Balubusia twenty eighteen from slow wine. But I, in in in eighties, this could be changed the life of the producer to receive the awards like this. But now is important, but not light in the past. This was a fair awards of appreciating my wines of the small producer. Every year, I try to increase the quality of the wine, but there are so many aspects to follow that is difficult to understand if the change is better or not. But in many case, I try to increase the quality. But I'll but the but I guess what I'm trying to say ask is this was always something you wanted, you know, to this this type of winemaking. You always wanted to to do this over something that in the past, you just wanted to make good one. And if you had to use chemicals, you use chemicals, it didn't matter to you. At what point did you decide to do your vinification or your canopy management in a natural way? Is is the is important that the the producer decided along the way of the philosophy, like, make wine. And, and the following this, you decided that you're like you, you can choose the the work in the vineyards and the work in the cellar, but it is important to have an objective. And if you get the, you know, awards is better for the sale. Yeah. Raul. Okay. And what about, like, let's say you're you're you're the type of the way you make your wine is also very, very interesting. And I should have said that earlier, For example, you use the large barrels. How long do you maintain that process? I mean, do you, each field is unified separately, you do them together, tell me a little bit about your VINification. How is the wine made? In each Vignas is vinciated, separated to another. And, And, normally, for the lungine biola, the VINification is about to fifteen days. So it means then when finished the alcoholic fermentation, I sipile the skin to the wine while in the biolo. Normally, I do the winfrey can the, when I'm finished the alcoholic fermentation, follow a maceration that's all forty five, fifty days to to to have a a whiner more complex. Mhmm. So that was they'll be old school style, you know, long maturations. Yeah. Yeah. Yeah. Yeah. For big bars and to no. The to no, I think that is a a light compromise because the wine in the wine, you don't feel too much wood, but you have the wine very fresh and clean. So one is in the wood. In the wood, is normally is, twenty four months. For, for example, for the biolo keylet is, twelve months in in to no, five hundred six hundred liters, and twelve months in big barrel. For the busier, I have a small quantity. So it's a twenty four months in to no, five hundred six hundred liters. You know, I love that. You make, barbera. You do, and you have two barolo, one barolo from San Prio and one barolo from the buschka crew. Correct? Yeah. Yeah. Yeah. Yeah. Two two different languages. One is, Otin and Madama, that is aged one year in wood and one year in concrete. And another is, a professor that is, age only stainless steel. I put in the bottle six months after the, the verification is about a twenty five degree to maintain the the smell more developed. And these are both from the same vineyard, just two different styles? A different yeah. I for the within the buffet suit, normally, I choose the vineyard more young. While for, at Madama, that have twenty years for the barolo, they're all there. Well, I mean, it it's and I would say to the listeners, if anyone out there is able to taste both of these, like, gonna be side by side, you will see how how beautiful, elegant, and and what a difference the two do. I mean, it's just amazing how how they do. What would you say is your favorite great to work with right now and why? It's a easy question on this because, my my favorite grapes is Nebula in all the version, and, is a is a grape very particular, and I think that, to work the Nebula because it's a fantastic great, very complex, and, every year surprised me because change something and every year is different to to the other. Right. Wow. Wow. That's really interesting. What the you know, what what would you say as as far as, you know, when when you have all these different plus and the different bottlings, because it is quite two two in the pillows, and then and and and all that. And you'd you'd love to work with Nebula in particular. Is there one particular in tune? You're in tune with one vineyard and the other? Do you treat them the same? And I guess which is your baby? That the the little piece from San Prieto or the little piece from Busia, which is the one that you find yourself sitting there? Like, oh, wow. I made it. This is this is me. This is what I do. And my my baby is, biolo here. Let's wake up some pito because it's the first biolo that I made in two thousand three. And, and, I followed the vigna, with a bigger attention. Yeah. And what was the big difference? I think you saw it in your evolution. From the first to to now, to your current release. What what do you think has been the biggest difference? Or evolution, rather? I I tasted recently two thousand eight and two thousand twelve and is, very good now. And the biggest difference is that in the beginning, I use the the barrique instead of the tunnel and the and the big barrel. And also, the unification in the past was a little bit smaller than now. The bigger difference out in this, but if you tasted a wine, a very old, twenty years old, fifteen years old, the difference in in the wood, you you don't feel a somewhat different, I think. Yeah. No. Yeah. One, I guess, another question that I am curious about, and and that most people would appreciate, a lot of the by all the producers that I've spoken to in the past few months tell me that, you know, we we're all aware of global climate change. They're saying that in the past, the warm vintages were the good vintages. But now, because of what's happening with global warming, everyone says that the cold vintages in Barolo are making the good vintages. What do you what do you feel about that in in a global warming? What what do you think is happening there? Is that true? That statement? Yes. Athens. And, we we change, some operation in the vineyard. For example, in the past, we remove all the leaves close to the grapes. Now we we leave the the leaves on the plant because on summer, the the the sunburn the skin of the grapes. And another operation that sometimes when it's so much warm, I do a powder powder of marble, the cowlino that is like a a sun cream to protect the skin of the grapes. And I agree with you that, the best vintages are, more more balanced. Well, there is the sum, but not too much. In fact, I do. The barolo reserve a in two thousand nineteen, but, and in twenty, but I think that twenty one and twenty two are very the the vintage are so warm. So I'd I don't know if I do the babbelozera. For example, is a reflection that I I make, next year. Okay. So you have a more projects coming up. Do you think that you're going to expand, the current modelings that you have currently, or is that enough, or or are you just gonna work increase the quality? Or do you have more wines or more bottlings that you think you're going to try to make or put together? No. No. Increase the the lineup. No. I want to increase the sale of the bottle in in the right way, but a small quantity. Yeah. In in the next year. Yeah. And, You know, one thing that I think is very important that I noticed, you have gained the respect of the vigneron is sort of Vigner's, in in in an area that's tied to position. Yep. Yeah. For what I understand, it's something difficult for an outsider to enter as a winemaker in the area. And you've done that. You mentioned, for example, also that you work very your your your one of the venues is next to, critical scantina. So my question is who's your biggest influence? Who do you admire, in the region as far as wine maker? Is it true that you worked with Dominican Clinical for a little while? It's a domenico Clerca has helped me because in two thousand and two and two thousand three, edom, the unification. I did not at the seller and, he made the wine for me in his cellar and this was so generous. These things permit me to start to make wine to sell the bottles, many years before. And the domenico was a very particular, a special a special person, very generous. And, Wild, but very generous. And all the Babylon region, progressed thanks to Dominican and the election, like, other producer, not really. Yeah. But, Dominic was a particular person, really, really. He he fined me in a Vinance in two thousand three and tell me, this Vinance of, Dolchetto, I don't rent anymore. If you want, you can take these vineyards instead of me. And I tell him, but, Dominic, I don't have the seller. What I do of this grape? And he tell me. So I help you, you can do the wine in my seller. Was fantastic. Yeah. Yeah. Well, I mean, yes, and he's a wonderful person. And and if you had to be, you know, because everyone has their own style. But if you had to, I don't know, be compared, to another winemaker. Who would you say is the closest comparison in the language to you? No. It's no. No. No. No. No. I I am outside there. So I I can't reply to this question. You you have to you have to imagine that in Montforte when I arrived, you know, when I arrived twenty years ago in Montforte, one person tell me that, in Montwater, they divided the people that born in the house and the people that born in the hospital in Alba. So I come from queuing so I have a very foreigner. And I think that's also one of the things that, that a test that shows your passion, the fact that you have been welcome to embrace in that particular region. And now another, you in the beginning, you mentioned that your trade was a lithography. You do a printing and and your labels are very, very unique, and I know this is something that you and I have gone What is, for example, what is the main focus for you when when when people see your label when they see your wine? What is that connection? What what what tell us a little bit about that? My label are very particular because I made of a stefano Ferceto that is a cartoonist that work for Lebarcion Le Tump and twenty minutes in Switzerland. And, for Europe, there is no problem while in USA is very difficult to to accept, for example, this label because, when, they think in USA, when they think to they think to a classical label. So sometimes it's very difficult to explain. If the people come in the cellar and they explain that the stefano is a idea from stefano Faceto, they understand But, but in USA, normally, it's difficult that they understand that that is a particular that means that, I have a new producer and I start with a different, style and, and and this. Yeah. Yeah. And, you know, I I always say, I'm I'm one of those fans that says that the the wine represents the wine maker and and the philosophy and the style. I mean, you could you the personality comes through, in the wine itself. But when you put one and one together, for example, the wine and the label, you get more of that connection with the winemaker. So I get to understand more about you and then then your personality when I see the labels. They're beautiful. I say my favorite is the one with the little horse. If if anybody goes into the the websites, The this Yeah. Yeah. Yeah. That that IT. See, when it's got that IT, you see the the labels that I'm talking about, and they're they're wonderful. You know? Yeah. Yeah. Yeah. He's the the the the of the the sample of the label. Yeah. Without that. Is there any are you looking to change those a little bit? Is there going to be modification? Like you said, for the American markets, or are you gonna keep them the same? For American market, maybe, while in Europe, will be always the same with some little change, but, always the same. Right. I know. Now one thing that always fascinates me, Simone, and I think that you this is a you are one of those perfect producers you know, because we always hear about second, third, or fourth generation, families taking over the cantina or taking over the vineyard. And those are beautiful stories because there's so much history you see it with, you know, the, you know, the, you know, the, you know, the, you know, the, you know, the, you know, the Scavinos, all those generations that are taking over their grandfathers or grandfathers. You are a new story, you know, for me, It's refreshing because as beautiful as those stories are, I'm able to taste the new boy on the block, to taste a little bit of history in the making so to speak. And I want to know what has been your biggest challenge in your story so far. The I think that the biggest challenge in my story was to buy the land without knowing the future, what I do in the future. If I came to produce a wine in the bottle or not and so on. And, was a real, in a certain moment. That I didn't I don't know before. And then there is also adapting to a small village and, and sell the wine in all the world. Also, it's a challenge every day for a small producer. Yeah. But how did that come about? I mean, I think the most fascinating thing, and then I'm sorry to everybody for being redundant or repeat something, but it's just remember there is no land and you were able to get it. You mentioned that you bought the The vineyards in Bousia and and and and some Pietta, how did you acquire? Was it many negotiations? Was it easy? Would did you say, Hey. How much and here I am? Or or were people reluctant to give you an opportunity? How did that come? No. In in Busia, I rent the vineyard while in, Guico San Pieto, I I I am the owner. And, but in in, for example, in the beginning, when I arrived here, in Bico San Pieto, the the neighbors tell me why you plan to be all. Because, them, they thought that that, the the great's most important was the Dolchetto, but was all the style at this. And now the same, people, plant, the nebbiolo. Yeah. And in the beginning, it was very difficult to introduce, for many different reason, but, with a lot of determination, I I get it at this place, and then I put another place after some years, and now it's, a little, a little, audio, sir. Yeah. See. So so you you had a good relationship with the people that you purchased at Trump. Correct? I mean, they they they believed in you. Yeah. Yeah. Yeah. Also. Also. Yeah. Yeah. Yeah. Yeah. Also. They they some some neighbors, close to here, they they they They they think that in two years, I go away while I am still here. As I follow. Yeah. Wow. Well, that's well, so so much time in the van. I think Now I don't know. It was a nice band. Right? It was a a an RV or was it a small band because to me, they're that long. You must have have some comforts. No? Not not so much because this time, the money is was for playing to the Vigna and, and do other things. So not so not so good. And for for fourteen years, I I make every day to, you know, almost forty. Now I live here. Now I live here. Yeah. That's that's a that's a to me, it's what the what tell me about the small wineries out there. The the wineries that are building an exceptional quality and image, I mean, is in terms of funiculture. What advice do you have for somebody who Maybe not maybe not in Monteto, maybe not in Delange because, like I said, there's no no no space. But what advice would you give to somebody who has the same dream as you who's starting? Who's who's just saying on tomorrow, I'm gonna quit my job and I'm gonna go and I'm gonna buy vineyards. What advice do you have? A lot of determination and, and I I I have also I I I I was also lucky to to find some place and, I I had a lot of determination and, and then, for for fifteen years, I was always under a impression to to make the vineyard to make, to start to sell the wine and was without knowing the future. So it was very particular at this moment with a lot of effort and a lot of life in the beginning. Wow. And just go back to a little bit. What what is your production right now? Like, like we said earlier, you have And the three barolo, barolo, that comes from. Yeah. And I produce a thirty five thousand bottle. Totally. Yeah. In total of seven different ways. Yeah. And and what is the future? What where where would you be comfortable? We're already happy to say, okay. I only have, you know, four heck there's a five hectares here, and then the orange that I rent, seven hectares total, what is your mind the maximum that you say, okay. From here, I cannot control quality. So where where do you think your topic? No. Until now part of my production. I sell to other producer. My dreamer should be to sell everything, every all in bottle and arrive to about fifty thousand bottles to have, two more employees. The the objective is this. Yeah. Well, that's a good point. How many people work with you now? Your solo, no? Now we are in we are in four four one in the cellar, one in the field and one that drive the tractor and me. Yeah. Right. And and as far as the Kandina itself, you know, the barrels that you have there, do you have you said you have four hundred square meters. You have room for expansion if you wanted to? I have a a space, but I don't want to have a to to build a new things. I don't want to to because it's very difficult to follow the the price, when you built a seller. So it's to it's enough what I built. But I will and, you know, I think the most important question Everybody wants to hear is, what does Simone escaleta drink at home? When you come home and you're tired and you use it when I have a good glass of wine, what do you drink at home? Okay. Home do you drink at home? Normally, I I drink I drink Nebula, from, from, from, but also from, from other region. I like to taste the lung and and see a comparison. Yeah. And to understand, better. What what about Shabinansca from Alta Vina? You like that Altaina Biola? Yeah. Yeah. Yeah. Yeah. Sometimes I try and, we are very different to the rebula of the language, but, there are very good. Yeah. Some Gatinara also. Yeah. Yeah. Yeah. Yeah. That's what I want. I I really enjoy that. Yeah. And as far as far as food in the region, I mean, do you think your wine is very food friendly? I I personally find your bottlenz to be approached for early on. I I think you could enjoy them early and and then see that evolution in the cellar. But do you think your wines are, very food friendly for the food from the regions or or or not food friendly? I hope so. I hope and, and most important things is that, must be easy to drink. Also if they are young. And I hope that, the people have said this. Yeah. And, Simone, what what is the future? What is the future with What where what do you see? What's happening? Do you are you gonna work with white grapes? I mean, what what is the future for you? I I thought about white wine, but I don't know. I don't know if I do a I have a I have a a a test I make in future, three hundred bottles of, fuel merlot. Only one hundred percent merlot and the age in the water and the start to sell after four years, sir, from the harvest. Yeah. Yeah. Oh, that's that's the reason. Always read. Always read. But it's a very particular things because it's the first grapes that is not, how to talk to her from here. Yeah. Well, I would love to taste that. You know, look, I I have a million questions that could ask you, and we could go on and on, but I know that we have, a time construing here. So I just wanted to turn it over back to Lake. I know she might might have a few other questions that I missed, but I It's for you. My question to you is, do you have a favorite dish that your nona used to make? And which what dish is this? And which wine do you have that you'll pair it with this? Particular dish that you like. Two dishes. One is the the that is, a dish made only with oil, garlic, and anchovies. And, you put in this sauce different vegetables, and the perfect wine is the baguera. Also, if he's very young, And, another dish is the annualotti with the meat inside. And, I think that with this is a good, a a barrel of. Oh, yeah. Anything we need to actually, I guess, pairs well with, a glass of Barolo. Oh, well. So, thank you so much for your time. And I would like to tell you that this session is recorded, and that we will put it up on Italian wine podcast. It's on SoundCloud, Spotify, iTunes wherever you get your pods. It will be up on, on Thursday next week. So, yes, I'll let you know. And, so for the next, clubhouse, we've got Slawek Kominski. He will be interviewing Marco Discardo. He is the owner of Inobis Company, and also the owner of Foster Corno. So that's gonna happen on Friday at four thirty PM. Italian time zone since at that at that moment, Marcos's going to visit LaWek in Poland. So that's really amazing, how we connect, the Italian wine world. So Yes. That's it. And thank you so much guys. It's been a real pleasure to have you here on Clubhouse Ambassador's corner. Bye bye, everyone. Sniff. Yeah. One second. Here we go. Listen to the Italian wine podcast wherever you get your podcast. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, 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, and publication costs. Until next time.