Ep. 1486 Ana Gallegos Interviews Adriana Burkard | Clubhouse Ambassadors' Corner

Since twenty seventeen, the Italian One podcast has exploded and expects to hit six million listens by the end of July twenty twenty three. We're celebrating this success by recognizing those who have shared the journey with us and giving them the opportunity to contribute to the on success of the shows. By buying a paper copy of the Italian wine unplugged two point o or making a donation to help the ongoing running costs, members of the international Italian wine community will be given the chance to nominate future guests and even enter a price draw to have lunch with Stevie Kim and Professor Atigioshenza. To find out more, visit us at Italian wine podcast 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 Stevie Kim, and welcome to Italian wine club. Sorry, Italian winehouse. It's called Old House now. Right. Right. Like, It's Italian winehouse. Yeah. Now everything is called house. Is that correct? Yeah. I mean, I don't know why they did that, but anyways, of course, Leica is our clubhouse manager for Italian wine club here. So welcome everybody. As you know, for some of you who connected with us last week, it was our hundredth episode of the ambassador's corner, kind of amazing best. So we had Matt Erwin with Karaboski's to celebrate our hundred episode on clubhouse. And today, it is the hundred and first. So with the new Century episode, basically, with Anna Gallegos. She's our moderator today, and she'll be interviewing Adriana Bookcard. And I see Adriana is online as well. So thank you all for joining us. As you know, we replay the recording on Italian wine podcast and the Ambassador Quana. It's quite long. I mean, for a podcast sanders, it's about sixty minutes. And these are our most popular shows. Believe it or not. And because we have a lot of wine gigs, wine lot of wine nerds following us, So thank you all very much. And if you'd like to follow us, wherever you get your pods, whether it be Spotify, SoundCloud, iTunes. Give us a thumbs up if you can when you get a chance. Okay. So let's get on to the show today. Tellanna. Now you're going to have to unmute yourself. Charles Stevy. How are you? Oh, where are you, Anna? In Montreal. Right now, we are in Montreal. Oh, you're in Montreal. You know, yesterday. I had professor Atilio Shenza here. We were doing, you know, the questions for the everybody needs a bit of, you know, that series. And we ran into your question. Actually, you had three questions. And we were kind of discussing about the pronunciation of your full name. Can you tell us your full name? My full name is Anna Garlegos Barcinas. Okay, Barcinas. You see? So both of us actually were incorrect because atelier was in, like, Palutenas, you know, like, you know. And I was like, I'm not sure. I think she's of Mexican origin. I'm not sure they do the thing Yes. Things like this, you know, these lanyards. No. Not not like the Spanish. No. It's a Varcenas. Yeah. Varcenas. Yes. I was closer. Anyways, that was just just the derailing bit here. But so Anna, Anna, of course, is Arvilla Ambassador from the edition. Congrats on the that just happened in April. Yes. And you're studying to become a an MW. You just started the program. Is that correct? Yes. Indeed. Well, I started to study the Italian wineambaceli because it Italian wines were the most difficult part for me, like, for a lot of students, so white students. So I decided to try the the most difficult exam the Italian one ambassador. Final of the acts. It was about a good sign. And we love you because you are also our one of our top fans of Italian wine podcast. Just right after, Slovakia. Like, is is that correct? Give me some info there. Yeah. That's true. Actually, we could see that you've been listening on Italian while I'm podcast. So we have our number one listeners, Lawek, and here's the second I know. It's just really. Yes. And well, I I I have to actually clarify. Those are the stats that we get from SoundCloud. So you are our top listeners for SoundCloud. We haven't a clue. There's a bit of confusion going on, and We're trying to get her act together for all the analytics because something happened on Spotify. I don't know if we got hacked. All the listens disappeared. And we're trying to get all gather all of those together once again. So but that is of no concern. Of anybody except ours at the office. And mostly mine, I'm going I'm going crazy around here and driving, everybody else crazy. But it'll be all okay, Anna, so tell us a little bit about yourself, what you do, what your background is, and why you're in Canada. The moment. So, well, I started my studies at the university in Chorus because I didn't want to have anything to do with the mathematics or accountability or numbers. So I decided to study Chorus. In the last year of the university. I discover Enologic, the wines. So I started to study in in the wines, and then we moved. My family decided to move to Canada. It was not my choice. Yes. It was my current choice. So when I arrived here, I wanted I started to to work at the SAP, the monopoly of one here in Quebec. Mhmm. And I've been working there for the last fifteen years. And what is your role at the FAQ? Right now, I'm a director manager of Alicore Store, and I'm also working with the with the buyers, for the French market. Okay. So that's what I'm doing right now. We gotta get you on Italy. What are you thinking? That's for sure. For sure. Okay. And also, I'm teaching right now the website courses. Yeah. W set courses. Mhmm. Yes. And also in Mexico because in Mexico, we are only three people that have the diploma level. So I want to give to my country, my knowledge because knowledge doesn't work if you don't, are able to pass the knowledge. No. I absolutely I absolutely agree. So you traveled all the way to Mexico to do the w set courses? Or is it online? Yes. No. Yes. I travel, well, this year, I travel for three or four times. It's not too much, but, with the other travels that I'm also going for the master or a mess a little bit too much, but I have to do it. I have to do it. And I love I love it. Yeah. I love your commitment. That's very great of you. So on to the show for today, you've chosen Adriana Burkhard as your favorite producer. How did that happen? Yes. Well, I discover Ario Interabianca wines this, June here in Montreal. I was invited to the master class of Kianti classical And, they decide to to do a match of, Voci. So the director, Lawrence O' Fichini. Yeah. I I think he's on too, actually, Lawrence. Yes. Mhmm. I I had the pleasure of meeting, Lorenzo Ficchini in the master class. So he introduced the AriWans and explained a little bit about the addition of Adriana Borkum. I found fabulous because I had always this idea of, romantic idea of a a long history of a producer in Tuscany. Mhmm. But Adriana started to produce wines in two thousand nineteen. So and the the the wines of our EUR are fantastic. So, I rediscover the new producers in Tuscany. So that's why I choose Adriana. Yeah. I must say I love the podcast and I love this ambassador's corner because you bring also producers you know, maybe lesser known producers, and I get to discover them myself for the first time. So very good. And as you know, we look for some learning objectives on this call. So what are we expecting from today, after your call? Well, I try to understand the vision of a new producer who decide to produce wine in a region with a very long history of wine production. And also to know better the vision and initiative of a region therapyanka because they are new. They are also experimenting. They have three different vineyards, the and Colorado state that the first harvest was in two thousand twenty, and they have experimental microvinnification of different grades. So I wanted to to ask a lot of information. Okay. Excellent. Alright. So over to you, Anna, you take over now. I will mute myself, and then we'll come back down towards the end if we have extra time for some questions. Okay? Perfect. Alrighty. Hi, Adriana. How are you? Hi, Anna. I'm fine. Thank you. And it's a good day to everybody. Yeah. Yeah. Thank you. I am very pleased to to be with here to, today. I'm going to present Adriana board card. A drinkable car was born and raised in Genoa in Italy. She spent her youth between studies and sport. So she she was building a very solid sport career. After obtaining a degree in for any language or commercial correspondent, Adri Adriana continue her studies earning another degree in accounting and commercial expertise. So accounting that was the worst thing for me for the shapo for you. Then, driving by her passion for sports. She attended the University of sports. For more than two decades, Adriana was a sport instructor first in Italy, then from eighty six in sure Switzerland, a country where she moved to and where she still lived with her husband, Ours Borkhart. I hope I heard her pronounce well the name. Correct. Correct. And now she has, two children, Gregor, thirty five years old, and Ricardo, thirty three years old. Still living her sport career, Adriana embarked on a new professional path, in a nutraceutical ingredient sector. This was very new for me. I I didn't expect to to learn this about you, but you are a very, a great entrepreneur. Adariana is a co founder of Travel Sana, a line of natural debt, dietary supplements, dedicated to health and well-being of travelers, so very interesting also. And she has a philanthropic project, African Greenland in Tanzania. That's, also very, very nice. And since two thousand and eighteen, she managed the family project of the three estates in Tuscany, market on their the label, the brand, Arihoi and Tarabianca. So that's why we are here today. To discuss more about Aria Interabianca, your wines. You are the sole and mind of of Aridio, and I'm very pleased to be with you and ask you, a few questions. Adriana, Could you tell me a little bit more about the funding the founding of Aria and your vision for these ones? Certainly. Thank you so much for the opportunity, Anna. Well, it has been a kind of dream for a long time and, you know, as I'm Italian born, and, was always my my wish to go back to to weekly sometime in, in the mature age. And then once once raised and grown up children, we I convinced my husband to to do this step. And then, so we started, Arilo was, founded in two thousand nineteen. And we are completely new, actually, to the wine business because we have been doing different things. And, two thousand nineteen has been actually signing the beginning of our family journey to the winemaking activity. And this initiative saw us acquiring free properties. In three different location in Tuscany, the beautiful Tuscany. So the very first, proper to be bought, was actually Calibrates, the smallest one, which is located in the Valdorchard Park, known also to be an UNESCO word heritage site. And then we had, through some contacts and friends, and we met to, we met the owner of the Terabianca. Today is called the William Terabianca. And here, the we added two more properties. One is the Bianca County Glassaro in Marima. These are, an interesting mix of territories each of them with a unique characteristic and potential for one making. Behind this, there is a vision. Our vision is, represented by this, let's say, triangle triangle, which we call it the Tuscantayoren, which is this reality of a geographic triangle formed by these pre estates that have, not only natural beauty, but, also prestige when making vocation in their DNA. Our vision represent, represented by this, free properties is, and, our core values are more about human and social impact sustainable winemaking and agricultural activities that respect the natural resources. Add you to this, core values, we wanna complete with the offering of hospitality, combined with cultural and gastronomic experience, and all enriched by art and culture. This is, in few words, our vision of Ariluntera Bianca. Then, to give you also a little bit of background to the name of the company, as I mentioned before, we acquired an existing company, which was Tarabianca, and we renamed the company Arilo. And this, the so the name and the corresponding logo were inspired by the re interpretation of our family seal. We have two stars. And the castle on top, on top of free hills, and all integrated in a oval shape, resembling a grape or a rillos. So a rillos comes from the Latin word, a rillos. The castal symbolize the family's solidity and stability, the twin star in our in our, world represent the future and the continuity through our songs. Gregor and Ricardo, which we, count on them in bringing ahead of the legacy of what we are building right now. And the three year overview stands for the three estates, Tarabianca is the Zorro and collaborator. That's a really interesting, and I really love this, for us of Tuscany theorem. First time I hear something like that is very romantic poetic. Yes. You are, really new, young winery. What do you think that makes Areeloh a unique in the wine industry? Duscany is a very well known or probably one of the oldest, regions, on the well, well best known, a docG in, in Italy. But what makes a real or different in the wine industry? Well, I have to make a little bit of background to answer this question. So, Ril enterobianca, as I told you, we we are new to this, to this, business segment. So it's a project in progress. That, intersect various elements. So the different, v, Viti vehicle, Total territories, symbolic of the Tuscan region, the memories of the market because we actually acquired a company, which I already had an historical background, So past and present entrepreneurial stories. So and the new origin for development and innovation. It serves to reinvigorate a passion for the land. It diverse respect and its origins. Our vision It's actually deeply intervene with an understanding of wine as a comprehensive. We see it as a life experience of places. People and wines themselves. So we try to explore and then interpret our own excellency. So we are searching for our own excellency cultivating an authentic wine experience that honors the unique characteristic of the Tuscan region. So the aim is to create a synergy between tradition and innovation, utilizing the past and the present, efforts that we do constantly aiming for advancement and modernization. So what we do, we continuously try to improve and innovate within the one industry while remaining, you say very, still rooted in the cultural history and, in the in the in the difficult tour of Tuscany. So we are trying to not not to neglect what the past has given to us, but from them to create a new legacy. Yeah. That's very, very interesting. You have a very contemporary model, but you also protect the the past. And, you are trying to incorporate a new, a new business model. So Right. Ecosystemability into the into the business model on one making one making practices. Oh, these are like it very much, to talk about. So we have embarked on this past of ethical and then, ecosystem production, which is, in fact, for us, a daily choice, which included the entire life cycle of the wine, from the soil to the bottle. And then how we do that. Yeah. We do it through an essential approach of respect, for the territory in the first instance, and mainly in harmony with the nature, which is not easy today. We have done several choices as soon we started with the activities. So in two thousand nineteen, the first things we did was to opt, for organic farming. So we have been doing this transition from conventional farming to fully organic. And we have been successfully complete, the the procedure and the process. And today, we have all three properties fully organic certified. So for us, is, a major step. Then we passed from, mechanical harvest to manual harvest. We have opted for, this practice, which minimize stress on the plants and also on the terroir and maintains a grape cluster integrity, preserving those, preserving the quality of the wine. We, we make effort to limit the use of mechanized farming equipment to keep the cereal to a mission in check inside guard the soil integrity. In addition to this, we have, implemented, customized soil treatments to reestablish also the biodiversity in the terroir. So our vineyards benefit from real time also monitoring. For example, also we have installed the meteorological station nestled between the the vine rows. And this station, collect essential climatic data which they're bringing from air and soil temperatures to humidity. This data are promptly, transmitted to our team in the in the winery and enable us to promptly act and make a intervention, accurate, intervention. The soil management and the water conservation is another important point for us. We are, trying to maximize and protect our water is tources, and we try to avoid also soiler erosion. So our goal is, to maintain a balance between water, heat, and soil. And in our vineyards, we promote the accumulation of, autonomous and spring precipitation. And then, while ensuring it's gradual distribution through the summer, currently we regulate the plant's water demand by planting ground cover between the rows, this practice helps to, to boost the soil ability to retain water and minerals is improving the fertility and support the the so called microbiological life and promotes, what I mentioned before the local. Biodiversity. Italian wine podcast brought to you by mama jumbo shrimp. That's that's on the, like, lot of work And Four years. And you are working, almost everything by hand. So it takes a lot of of time also. Do you have some problems to or do you see the climate change that is affecting the Arilio Viners? Or, do you think that it's you you don't have any changes right now? No. No. The the the climate change, they are extremely noticeable in the last I would say two, three years, we have been facing with, a lot of, dry, dry weather and very hot. So, particularly in some area of our properties. So we do, we do we are challenged, actually. But we are getting ready to face all this problematic yet. That's perfect. If you're getting ready, that's that's perfect. Yes. Yes. And also you are you are working a lot to to keep the water retention, so that's very interesting also. And Yes. Talking about water and vineyards. What, I know that you have, micro, experimental, miscommunication in Colorado state. What grapes are you cultivating in that in those vineyards? They're they're, actually, we have a Sonja vesa grape, and also some some octocton, grapes which they've been planting prior by by the previous owner, and they are, like, coloring or chili Joel or I do not remember all of them. I'm sorry that I cannot name all of them. And so, the the the vision of the previous owner was to plant this type of grapes which they are, by nature, more resistance to the climate change. So he wanted to take kind of, old, old type of grapes. So what's very interesting is philosophy, and this property was already, organic certified when we bought it. And then, we are currently actually, moving on for the better, biodynamic, certification. We do only micro. We we spend the first two years in this property to make this micro verification to understand exactly what we have on this property. And then, so this year will be the first years where we go now. Have produced, the first wine of this property. In the future, we believe there might be even a second one. Very nice. I I hope to to taste these wines. I'm very interested to to discover these wines. Yes. Yes. How does a a real approach the balance between traditional winemaking techniques and your mother, more innovation in order to create contemporary wines? Yes. This is a very interesting question. To answer your question, I stated that, we are heavily guided by our ultimate goal, which is to let the grape variety express itself in all our wines. Whether they are coming from Radha, from Maraima, or in the future from our Property, Georgia. The approach is not the so called one size fits all, but we rather want to customize according today. Specific characteristic of the terroir where the grapes are cultivated. So in Marema, our attack techniques, for example, are more focused on accentuating the characteristic of the terroir, the power, the fruitiness, color, a maturation that Tarina and to in his three in this region. On the other hand, in Rada, we lean more towards the pure identity of the sangiovese grape, which is home in this, region of the Tuscany. This might involve more traditional techniques, but we are not afraid to use even sometimes a modern innovation on which they can help us to reach this goal. So let's say our winemakers provide oversight to ensure that all processes that we have in place are aligned with the mission, and our emphasis is on, authenticity, and trying to capture the sense of which great variety and then that they are rooted in the specific terrace where they are originating. By doing this, we can create, contemporary wines that also have a depth of tradition. We are not just making wine. Actually, we are telling the story of our land, our grape varieties, and our commitment for the quality. That's very beautiful creating the story of the wines. That's, yes, very interesting. So you are in Tuscany, very, a region with a lot of story. My idea of Tuscany was always this romantic idea of, sixth or seven generation of wine producers, things like that. But I see right now I'm discovering that there are a lot of new producers that are doing, that are making that the, DOCG evolves. So that's really, really interesting. But how relevant is tradition to the twenty first century wine consumer? Do you think that tradition is still something important for the one consumer, or we have to move and make something really new? No. No. A tradition is still very important in the in the in the in the winemaking and also with the consumer. Sure the one consumer are, they are changing. You know, the we made also some study about the market and mainly also the new consumer, the younger people. So the one consumer today, they are increasingly searching for authenticity, quality, and also drinkability, in in docherty are the wiring choices. These times are characterized by by this, fast changes, and then these emerging climatic challenges that we have been talking before, they see that we have to renew, a certain interest in the traditional, in the tradition of the winemaking matters. And then, for making wines that they are more genuine. So what we needed to do is respecting the identity of the grape, following a less, would influence aging process I think that, the new, taste of the people is to have more fresh, wines that have a high levels of drinkability, which is more aligned with the consumer, preference. They appreciate the authenticity and the district character of the wines that, truly represent the terroir and the varietal origins. You know, this is actually the the bounding offering to the consumer a taste of the past, the connection to the land. It's a bit background. They call it of the product, the of the product. And this is, binding this past enterprise and tradition with the innovation, which I think for the modern consumer is, particularly appealing. Yeah. For sure. That's very interesting. Where millennial market is always Exactly. Yeah. For the new wines more easy to drink, with less alcohol, probably more and also the law in Solfittis. This was also one of the argument, which came out of our market study, which young people, they, they, they, they, they, like, to dream, cannot have, you know, constant cleansing, headaches, or heavy stomach, or headaches, or things like this. Yeah. Yes. Yeah. Yes. You're producing red wines in Caribbean. Kianti, but you're also producing white to red and rossell in the Marema. Yes. Right. How important is for Arilo, to develop new products, new wines? Well, it's it is it is very, very important for us to produce, to produce, new wine. And then, it's, we are always striving to look for, for, for new products, which they are, reflecting our Of course, we are we are, you know, we we heritage a a a background in history from from a previous, properties. So we strive to, as I said before, to find our own identity and our own excellence, excellency. So all what we do our investment, in the winery is, target to, to develop new products. Yes. So, it's it's basically rooted in being able to explore the potential of our land and also the evolving preferences of our customer. Yeah. Are you also producing or experimenting to produce, new styles like orange wine or wine you know, for us or something like that? Or We have been discussing that. We have been discussing that. We are open eventually, but, we are not yet at that point because we, as I told you, we are a project in, we are an evolving project. We are also doing a lot of activity in renovating the winery. So We just finished to build a a winery maraima, in order that we can process our grapes fast before the grapes, they were they were traveling from maraima to Radenkian being processed and been defined in Radenkian. This was a no go for us. In terms of the of the quality of the product. So we, we, we just finalized the winery in, in Marima, and we are completely renovated the one in Rodin County. So we have a lot of projects and currently eight wines. This year, probably we're gonna be nine with the he's adding also the one from Calibrates. So I would say there is a lot on our table at the moment and all the project that we have also in the sustainability field. Okay. Yes. A lot of work to do. Yes. We are talking about diversity of styles. One is celebrated for it's, the diversity of styles. But do you think that this diversity is on their trip? We are I I ask you about orange wines, our newest, but relative new style because it's not new. But, do you think that it could be a threat for the more traditional wines? For example, like, the chianti, the chianti classico? No. I don't think so. No. I don't believe so. I don't understand exactly the question why no. I don't think so. No. Okay. I think that, that is based or no. Yes. Yes. Because I'm asking you this question because I see, New consumer, the younger consumer that are looking for, wines that are sometimes not very typical. For example, natural wines that have, sometimes, defaults or more like a bread, a volatile acidity, something like that. And, they are skipping more traditional styles of wine that are H. No. With more maceration, more concentration. So But I I understood the your answer. You don't think that is a threat, for the wine. No. I don't think it's a threat. No. No. Okay. Perfect. At the end of the thing that there is, there is space for, for wines, and that is wines for all the taste and the pallet. Yeah. That's for sure. Yeah. That's for sure. Arilo Enterallanka was founded in two two thousand nineteen. If I, understood the well, a Yes. There's always a story before and after COVID right now. So how could it affect the evolution of of the of Arilo? Well, like everybody, we have been strongly affected by the COVID pandemic. You know, firstly, the pandemic disrupted traditional sales channels with lockdowns and, social distancing, leading to a significant drop in sales to restaurant bars and free events and tourism has been quite dramatic. For everybody. And, however, I feel, to say that that there is also a positive side. At least for us, it was a positive side since we were newly come in when the colleagues uploaded. I mean, two thousand nineteen, July two thousand nineteen, we we, we finalized the acquisition, and then the COVID started a couple of months later. It was quite a shock for us. But this, gave us, gave us time so the challenge presented opportunities for us to adapt and try to be innovative, but also gave us a space to fine tune our vision vision, and strategy organize and restructure the operation activity. So, further, the pandemic confirmed also, our commitment to sustainable and responsible practice. In a time of global crisis, our dedication to protect the environment and our community has become even more important. So I feel to say that while the pandemic presented, incredible challenges. It also accelerated. I believe the changes that have taken they could have taken years in a precoded world. So I think that I don't see it as a completely negative period of time. Unfortunately, yes, the market suffered a lot, but, for us, it was, was not that at the very end, the dramatic. You become stronger with the pandemic. Right? Absolutely. Absolutely because, I think that through resilience and innovation, we come out from this period. First of all, wiser. And hopefully, we will be better prepared for the future. Yeah. That's for sure. And we are talking right now about future. You have, a lot of work that is, evolving right now with the with the with the three vineyards that you have. What do you think that is the greatest threat that Ari, Ari law is currently facing. And how do you address this, threat? I think that, this is something which everybody at the moment is facing. I think that the unpredictable weather patterns the increasing of the temperatures between these days, especially in Italy, they are, they are on the news, ongoing basis. And and this, the frequency of these, of these events, is bringing significant challenges to the Viticulture, but not just to the vehicle vehicle tour, I believe, to the agriculture in January. These changes can affect the grapevine's health, the ripening, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, m, and ultimately also the character and the quality of the vine. So, we are, as I told you before, we are getting ready. We are pre trying to prepare ourself to address these challenges. And so we are adopting a range of, fitting strategies, which include, for example, the, careful selection where you, plant the the beans, with a preference to areas that they are less likely to be affected by a severe weather flotation. The focus on sustainable vehicle to practice, optimizing water use, maintaining the soil health and the the promotion of build diversity. And so, our our vineyard will become more, more resistant and capable to overcome these times. Another critical step is, diversifying probably the great varieties, which we are looking into that. And we are exploring grape types that are more resistant to heat and drought, and that they can put they can, stand the diplomatic condition. We also are investing in in technology, a lot of technology, and data analysis, which can help us better understand the and hopefully predict weather patterns. So in order that we can track the divine health, the VIN health and make more informed decision. That's a really interesting, ma'am. I see that you are really, thinking about everything. Try to be prepared for the future. Well, I have a good team, Anna. Yeah. Yeah. For sure. Working very well. Yes. That's that's the there there's no secret. It's only hard work and, a good team that work altogether. And a good team. Right. Yes. Right right now, what's your production? Your total production of wine? We have about a production of the one hundred twenty thousand bottles currently. Our target is to higher up the production. And then, to reach our our our, our target, but never it's not our intention to go in mass production. So we could produce much more, but we inter we are interested in maintaining a premium quality. So so for the moment, we do step a step, and then we wanna consolidate what we are building, every year. Yes. I have to say that the wines, that dictates, from PMT, they are really premium. Arilo in Taraglanta was face to face, with a very old producer, and it was amazing. So You are very you are doing a very good job. That's very nice. Thank you for for the compliment. I'm very happy because, our people in the in the winery, our winemakers, they put a lot of effort And, you know, it was the beginning. We made also some decision which, at the beginning, people around us that did not understand the market, you know, usually sometimes they put pressure that you, have a certain profile of the wine. So with it also a little bit of, kind of courage decision. And then I think that we've been the right, the right choice. Mhmm. You I taste your wines here in Montreal. Are you looking to export your wines or you want to stay in the local market? Oh, we actually, the historically, the comp, the the winery was more, exporting than in the local in the local market. We are we are building right now the local market because our designer of, of Tarabianca, they were exported to basically, mainly in the United States, in Canada, in Switzerland, in Germany, and then, something also in Azure, but the Italian market, the local market was never developed. So we are actually, doing that right now, and then, it's very promising. We are, we are happy of the result. And then, of course, we are also looking at the, opening new market internationally. That's very interesting. I hope, that we are going to have more wines of Adilo here in in Montreal. Because the Canada is big, and we drink a lot. So I hope we are going to have more here. I I think I ask all my questions about the Arilo. I'm I hope to visit you very soon. Thank you. All the all the three vineyards. And taste the and taste also your other wines, the white, the red, the rossella, you know, very interesting It's very interesting. So I hope to to visit you very soon. You already will decide to to to come to Montreal. It will it will Yes. Of course. I will. It will be my pleasure to to make you a tour here in Montreal. Sure. She will keep you on the communication. Okay. Well, thank you very much for that, Anna, and Adriana. We do have a question from the audience from Sarah mostly. This hot weather makes grapes more sweet and so they can make more alcohol. I want to know if she faces this problem too. I suppose that's a question for you, Adriana. Sorry, Steve. Can you repeat me the question? Sure. She said the hot weather makes grapes more sweet because it's concentrated. And they make more alcohol. So it when it ferments, it's there's more, you know, sugar. There's more sugar. There's more alcohol. I want to know if she if you Adriana faces this problem too. Oh, we do. We do. But that's why That's why our our our our team is, constantly monitoring the the the grapes. We have we have a a team of people that day every, every, single day when we are close to maturation of the lips, they control, they control the single plots, and they control because it goes very fast. So we we need to learn now, the right timing for for harvesting. So last year, also, we had a very, are you saying, earlier, earlier harvest because because, the the the heater was was very dry and the heater was very high. So we do. We are faced. And these are the challenges we discussed before, Vivano. Okay. So, Adriana, are you originally from Tuscany? No. I'm originally from Amelia Romang. No. Actually, no. Let me tell you the whole thing. Okay. I'm coming from Geneva. I'm coming from Geneva. I'm born in Geneva. But my family, all my family is originated from Emilia Romania, from Modena. My grandparents, they were farmer. And that's where it starts my passion for the land. And also for the wine, because my grandparents, they were producing for their own news, the the La Mrusco wine, also from the Central Visa grade, but in the in Modena. Yeah. So why why did you choose to go to Tuscany? Like why Tuscany? Because Kanty, of course, is very crowded. So you're an entrepreneur and you have this desire to produce wine. Why did you it's just it's it's just a curiosity. Why did you choose Tuscany? And you've chosen to start with three wineries, right, three areas? Well, that was the case. Steve, because it was never our intention to go into something that big. As I told you, the first the first acquisition was, the small property in Valdorcha, and then, actually, was the idea to stay with that one. And then I'm being happy with this, with this, piece of land. And, but we got to know the the ex, the previous owner of the, of Terabianca, and then I felt in love for that place. And when I when I went back home to my husband, I told him about, and then we decided, okay. Let's, do this investment and create, this so called legacy because The the project of Arilien Thabianca goes much further ahead than just winemaking. We have a project of three hundred sixty degree, sustainable, reality. So, we want to start also, cultivating, other crops, old grains, we we wanna we have already some animals. We have, the bees. So we are trying to to to become self sustainable. Actually, this is, our aim and become a kind of model, replicable model. Mhmm. So, Adriana, I have a cheeky question for you. So you're a new winemaker. Right? Your new winery, your new winery in Cianti, which is so vast, perhaps the most, well known wine, Italian wine in the world. So when you line up, and maybe Anna, you can answer this question too. When you have a lineup of, let's say, ten canties. How would you describe your candy? What is the difference? Like how can a consumer or even a wine expert understand that. That's your wine. Or How do you understand? That's your line, on a lineup of, let's say, a blind tasting. That's looks like a very, very, banal. What I'm saying, very, just words. But our one, they are this paint it for freshness and elegance, and and also their, their, their beautiful, bouquet of, of, of flavor that they are, they are, showing. So, as I as I mentioned before, we we have been marrying the the the philosophy of less impacting wood exposure to our wines. So this is what is distinguishing our wines. Yeah. I I totally agree with Adriana. When I taste the the wines day of Arilo Mhmm. It was the freshness, the elegance, and the cleanness, it was amazing. That's why I was really surprised with the with these wines because, it it represents well the Kianti classical, but in a very young style, something really that, I want to Yes. Motimaraners. Yes. Yes. And that I was very surprised with that. Okay. And I would like to add honor that our our, Chianti classical, they are one hundred percent, pure San Jose in Poretsa. So they are truly hundred percent, pure sangiovese. Yes. So I have another question, more like a mock it question. So you're the new kid on the block, clearly, especially for county. What are the biggest challenges that you face from today to day? Today today. Well, there is a big competition on the market of course. Yeah. Absolutely. So you have you have to move yourself in a in a multitude of of, wineries and multitude of wine typologies. And honestly, I have to say that today, there are a lot of good wines. It's not like in the past. So the quality is very high. So the challenge is that one. So what you needed to distinguish, from the other one is to create your own excellency, your own identity, and then, your own authenticity. That's what what we are pushing in our in our winemaking style to diversify because, of course, in the past, there was more than tendency to appreciate a lot to this wine, which I have this international profile. Mhmm. A kind of very heavy structure wines. Right. But we we changed we we decided to change philosophy of the wine without neglecting the past, of course, but finding a new a new style of wine. Okay. Fantastic. Alright. Well, thank you very much, Adriana, and Graciana, for bringing Adriana on the show today. We've all learned about this new winery, and good luck to you, Adriana. Okay. Great. I'm gonna bring Leica back on. Okay. So tell us who's next and when is that happening. Okay. So next going to be on July twenty five on a Tuesday. So we've got Chiro perone. He's going to interview Claudio Sotiles. Chiro. Our good friend Chiro. Yes. So it's gonna be at five thirty PM. Okay. Excellent. So next Tuesday. Yep. Have we moved from Thursday to Tuesday? What's going on? No. We're starting to do double Uh-huh. But not this week. We were I'm trying to I was trying to do something to speak, but, Venisha's had to reschedule Oh, okay. Instead. Alrighty. Okay. Well, thank you all for joining us. And it's Stev Kim here with Leica. Enjoy. Is this Joyce last episode. No. They'll be next week. Right? So we are here at Italian wine podcast booth coming directly from verona. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, Emilia FM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, chi ching.