Ep. 1577 Cynthia Chaplin Interviews Antonella Cantarutti | Clubhouse Ambassadors’ Corner

Since two thousand and seventeen, the Italian wine podcast has exploded. Recently hitting six million listens support us by buying a copy of Italian wine unplugged two point o or making a small donation. In return, we'll give you the chance to nominate a guest and even win lunch with Steve Kim and Professor Atilio Shenza. Find out more at Italian One 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 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. Alrighty. Hello, everybody. My name's Stevie Kim here. Today is a very special recording session of Clubhouse because I'm sitting in the same booth as Cynthia Chaplin who will be your moderator. Hey, Steve. How was that wedding? Fantastic Indian wedding in Iowa Man over the weekend. I still have my Hannah Oh my goodness. That's fun. So this is what we call the Ambassador Kona, where we have one of our Italian wine ambassadors at lodge, and they get to choose their favorite Italian wine producer and do a call with them directly on clubhouse. We recorded on clubhouse, but the replays where it really happens, we replayed on Italian wine podcast wherever you get your paws. Chow like a Hi, Stevy. K. So how many episodes have we done so far in clubhouse? This is one hundred tenth episode. Wow. One hundred and tenth episode. I think you deserve a little cheering there. There you go. Congratulations. From the very get go, you are on top of this. We really appreciate all the hard work that you're putting in. So today, Cynthia. Cynthia Chaplin, who's my colleague at the office. She's also the podcaster for the voices series on Italian Wine podcast, but today is the Ambassador's corner. And she chose Antonella Cantaruti. Indeed, I did a very easy choice. I met Antonella a few years ago when we were both judging for the feminilese wine competition in Paris. And I was all alone and sort of wandering around the room by myself before we got judging. And I could hear this raucous bunch of women all shouting and having fun. So I wandered over and realized they were all shouting in Italian, and it turned out it was Antonella and lots of her friends from Le Donna Delvino, which I also belonged to. So I introduced myself and she gave me this great warm welcome and took me under her wing, and we became instant friends. And then it turned out she had a winery in friuli. So that was exciting news. And a couple years later, she was making sparkling wine in Rome, so I went to help her out with that, and we had In Rome. While she was at a competition. Oh, okay. And she is also the vice president of Laidona Delvino. So lots of cool things to admire about Antonella, and she's great fun. So one of my favorite people. Okay. Excellent. So what are the learning objectives from your call today? Well, there's a lot to learn, actually, because I want everybody to understand what it takes to be a successful small producer as a woman in Freule. To learn about the unexpected sparkling wines that are being made there. People don't really think about that sort of style of wine being made there. And to hear about the challenges that the region is facing due to the climate change struggle we've had this summer and in the past few years, and also to gain a little bit of insight into the Donna Delvino association. Okay. Excellent. So this is where I get to mute myself, but I won't be muting myself. It'll be Cynthia who will be speaking. You'll just see my face. You're in such good hands, Antonela. Hi. How's Stevie? Hi. Fine. Thanks. Okay. So I'm going to leave you to Cynthia. You're in great hands. And I'll come back towards the end to see if there are any questions from our audience. Okay. Take it away. No. Prego Prego. I'm going to tell our listeners a little bit about you. Antonella started making wine in her father's winery when she was nineteen years old. So just a little wisp of a girl. She started out in the cellar, and then she became the sales manager for Italy and took on the entire export division, some years later. And I can tell you she is one of the most passionate persons about her wine and her territory, the beautiful Rosatso Hills in the northeast of Italy, and she hosts clients and friends at the winery all year round. So welcome to the show. Thank you so much for making time to come on today. Hello. Hi. Thank you. Thank you, Cynthia, for, this presentation. I am very, very emotional for this occasion. Thanks a lot. Me too. It's always fun when when I get to interview people who are not just women I admire, but also women who are my friends. So I'm really glad we can do this today. I'm gonna jump right in because, as I said, you're located in the beautiful Coliorentale in friuli near Rosatso. And your dad started the asean de Conterruti Alfiieri in nineteen sixty nine. So you and I were just little girls, obviously. You told me it all started as a dream when he was a little boy himself and he wanted to have a cottage where he could spend some time with his friends. So how did that dream grow into a whole big winery? Yes. The dream turned it into reality through a lot of hard work and perseverance. And so now how big is the winery? I think you've got about seventy six hectares. Is that right? Yes. Correct. Exactly. Seventy six hectares is the x is exactly And you're working still with family, with your husband, Fabrizio, and your son, Rodolfo. So what's it like working with your family every day? Does everybody have their own role, or do you get into fights? So, now needs to know, has deteriorated, but, still helps with the the day to day work. Each, one of us has its role. Yet, we discuss everything together. Opinions may strongly differ sometimes but the outcome is always constructive. Sorry for my English. Okay. Because for me, it's very difficult. Okay. Your English is great. I'll help you if you get stuck. You carry on. Thanks, Cynthia. Thanks, Stevy. So we're looking at some very, very prestigious vineyards in this area on on the hills near Rosatso, where you've got thirty three acres What are the grapes you're growing there, your most important vineyards? So we grow both, out talk to us and international wines. Pignolo, Frulano, I'll talk to us, and, Pironrigo, are international means. And, Marvaziya is, Octonos, wines. So the oldest beef, lions are more than eighty years old, we asked some, are brand new. Like our Malvasia, last year, we planted the more a pinot bianco and the pinolo. So who makes the choice of what's getting planted? What did your father plant at the very beginning? By a few years, old. I think I suppose, thirty years old. And what did he plant first? And the first planted, rivolajala and, Figuano, and now planted the Malvasia and, yellow. So who's making the choice of what you're planting, Antonela? Is it you or Rodolfo, who decides what grapes are gonna grow? Together because I have, a few experience in the world, and I think it's important to ask the the consumer and, the future of the wines, but I prefer planted octopus, wines. I agree with you on that one. They're harder to explain to the consumers, but I think they're more interesting. They speak a lot more of your territory. So I know how convincing you are with your consumers. I've seen you talk to people at trade shows and you're amazing. So what else are you growing? I know you have another twenty one hectares on the slopes of Frioligravi, the DOC, What vineyards are in that location? Are they the same or different? Yes. The area is different, of course, because, the freeway grave is located in the plan, but Coli orientale is in the hill area and the specific area near Abazia de Rosazzo. You know Abazia. I know Abazia, and I can't wait to come and see it very soon. Yes. And, in, being a doc grave, I have all international wine, pinot grigio, sauvignon blanc, and in the call, the only the particular and the specific and the type level quality, for example, Frulano, of course, pinot noir, pinot narrow, pinot bianco, and absolutely the aristocratic red wine that is, pinolo, and merlot. I didn't know you were doing a Merlo. When did that start? Oh, the Merlo are very old because I remember the first, vintage I suppose were was, one thousand nineteen seventy four or seventy five. I was very, very young, young. I know. We were just we were just babies when that happened. That it does. Absolutely. Yes. Well, let's talk about the pinolo for a minute. As you said, it's a it's a very noble red grape, very important in the area. Let's talk a little bit about the history of Pignola because I'm not sure everybody who's listening knows about it that much. What can you tell us? Pignola is very particular. Red Wine was, forgotten mating years ago, but only, that regards, few producer, develop this, this vine. And, in this moment, are only sixteen, winery that produce, pinolo. And the pinolo is very, very interesting red and particular and aristocratic red wine. For me, it's not the same with the brunello Dimociano, but I suppose, is a small brother of, Brunello de Montalcino. And, I hope in the future, Pignola develops the one of the best red wine in Friola, Vanessa. I love that story. What's it like in the glass? You said it's like a a little brother of brunello. So are you aging it in wood? What does it taste like when I have it in my wine glass? Yes. So for that regards, my my wine, pinolos, they many years, in the barrel, and then I come back, and go in the cement, in the big cement, and then he come back in the food, and so have a good of good life and the state I suppose for eight, ten years in this, container, okay, in the center. And after eight, ten years I put in the bottle. Okay? And now the my, vintage that I sell in the in the market is two thousand and eight. It's fantastic. It's a very, very softy and the Italian are very, very harmonic, is a complex wine. I love this because it's a similar at the silk. Okay. Wow. So how many bottles of that are you making? In this moment, I produce only four thousand bottles, okay. Four thousand bottles a year. That's very tiny. Are you exporting it at all? Or is everybody in free only keeping it for themselves? No. No. No. My presence in truly is zero. But I sell my wine in the market. In this moment, I sell my wine in nine different country. Start from Japan and I arrive to Brazil. Okay? And it's very important. The export market for counter to mines. Wow. That's that's a huge export. How many bottles total are you making per year? In one year in the video, I produce one hundred thousand bottles, in a different, variety. Wow. That's that's fantastic. That's fantastic. In just seventy six hectares. That's amazing. Yes. But I sell grape and moths and wine to another winery, of course. Okay? I produce for me, for my, myself, and then I sell, grape, wines, and the mosque to another winery in Frulli and in another region. That's so interesting. Do do you see growing the cantina at all? Do you think you'll buy more vineyards in the future? No. No. No. I would like to conserve my my history and my vineyards, okay, for, contain, identity, quality, and, authenticity is correct in English? Yes. Authenticity. Yes. Exactly. I've had the joy of tasting some of your wines. I'm not although not all of them. I'm looking forward to that But, they are very expressive of your terroir. Yes. In general, when when people think about friuli wines, they think about pinot grigio and and for Yulano. In your own opinion, What's the grape that you think is the most representative of your territory? Our region, most representative, wine is no drought, Frulano. Frulano is still going unnoticed among the wider public outside friuli. The reason is, see behind this is a typical bitter almondy note, you know, but, on the contrary, I regard this characteristic as having greed potential and, personality, winfried. Well, I completely agree with that. I am a big fan of that bitter almond finish in your fuyulano. And I think it lends itself to aging. How long do you age your fuyulano? How long do you recommend that people keep it after they buy it? But fuyulano has a long life. I suggest to taste, Freelana, for example, the normally vintage. In this case, I have a two thousand and two, but for two thousand and twenty two, it's very, very interesting if you have the possibility to taste the vintage old, for example, start with, two thousand and fourteen or sixteen is good, good, very occasion for to compare the note, the Filano. And so that's over ten years old. The two thousand the two thousand fourteen is almost ten years old. How is it tasting now? Because when I think of for you, Lana, I do think of a a fresh acidic wine. How's how's the older vintage doing? First note is that, my Frulano stay all only in the field, okay, is no, I don't use a barrel for my Frulano. Okay. But it's very interesting that the old Frulano be cause, body is very fat. It's very complex, but it's not heavy and the maintainer, the acidity, and, remember the fluid, and the, citrus, and grapefruit. That's grapefruit. Okay. And and may be leaking. So really complex. Lots of things. Yes. Well But it's very lovely. Food because I suggest to drink my wine with food, international food and the local food. It's okay. What's your favorite local dish to eat with your fuyulano? Of course. And, in particular, cheese of local, region, and the name is Montezio. Montezio cheese. Okay. I'm writing this down because I'm gonna have to go shopping after this. And pizza and no forgot pizza because pizza is good comparing with the wine. I agree with that. I think I think pizza and wine certain wines, especially high acid wines go really well with pizza. But, with pizza, I suggest, Rosato. I love Rosato. I produce Rosato with the middle grade. We're gonna get to that. You know my my passion for Rosato. We're gonna get to that. So before we get there, since we're talking about food to eat, you know, with pizza and things like that. You are making some sparkling wines, and I have a real passion for your sparkling wines. They are a really nice trio. They're called prolago, Dialago, and epilago. So I love the story. Who came up with the names? What was the idea? So you remember that, in in the past, spumante drink, for example, many, many years ago, in the hand of, dinner. Okay. Then, and then, if you think, is there a period of one idea or one, discussion. And so is the appeal is the hand. Okay. And this is our the idea of my father to give the the name of, to my two months, the medical classical. Okay. And the base of, this wine is only one hundred percent but, right after that, came, and, our Rosay, Okay. Because I produce, Rosier with pinot noir, but to make, the grape make maturation in, the mostly with the skin, and so started the the color, the special color. And so the name is, a prologue. Yep. The beginning. Absolutely. Absolutely. So the prologue at the beginning, and then the epilogue at the end. So how about the dialogue, the dialogue in the middle? Yes. But the Alago is the newborn, okay, because it start, your process in the two thousand and sixteen. And, the Alago is in the the middle. Okay. And there is a wine, with the pinot noir and pinot bianco grape. Okay. It's my ID. This name. Bidea. Sorry. Because they stay in the middle of, a periodical and probable. I think that's a great way to discuss it too because when you're having your dinner, and you start off with your with your nice Rosay, and then you end with your blank and noir, your epiligo, having this deal logo in the middle is really interesting. I I like the thought of this, and I I love the thought that you can have an entire meal all with sparkling wines. Is that something you do with your clients a lot? Yes. My client, love it, the the Alago, and, the special, customer love it, a period ago because a period is similar with the champagne. Okay? I wanna know why why you've put it at the end. I I like sparkling wine at the end of my dinner too, but this particular wine, epilogol, which is it's a champagne style. It's method of classical. How many months is it spending Soli Eviti? How many months on its leaves? My my appeal goes stay on the leaves, for November, maybe. Ninety. No. Ninety. Yes. Exactly. Wow. Ninety. The new vintage now I sell the vintage of my appeal now is two thousand and nine and the vintage of Prologo is two thousand and seven and the vintage of Diego now is a two thousand and six. They're all method of classical and they're all spending quite a lot of time, Suli Avidi on their leaves. Yes. Tell me about this epilogue at the end of the meal. Ninety months, Miley. Yes. Novanta. So this is a very structured wine. It's got autolytic character. I'm guessing it has to have that toasty, crusty. Why would you have this at the end? I love this idea. What does it do for you at the end of the dinner? No. But a a few ago in the past, was in the hand of dinner. But now I suggest to drink this wine during, the dinner. For example, only with a special dish. For example, foie gras on the special blue cheese, you know, for Appletive or with the pasta or with the mozzarella, of course. Because Pirogo is very, very strong. Okay. It's very complex. It's a and remember, for example, the spicy fruit or, dried fruit, and it's very, very complex, but it's very nice because don't have a residual of, sugar and it's dry. It's mostly. It sounds like I need to come and have some dinner with you with IP logo and Fagra. That sounds ideal. Yeah. I love it. It's a one must for me. So you said that your it was your father's idea to make these sparkling wines and you carried on the idea. What made you decide to carry on and come up with Dialigo all by yourself. This idea was because, many, many, many people loved my method of Spumante, but a P logo and Prologo was very, very strong for the normal customer. And so as, I started when he did to beginning and produce another method of classical, but easy. Or accessible for all clients, or customer. Wine to wine business forum. Everything you need to get ahead in the world of wine, supersize your business network. Share business ideas with the biggest voices in the industry. Join us in Verona on November thirteen to fourteen twenty twenty three. Tickets available now at point wine dot net. So not too much aggressive and soft and a little bit lighter. That's the one with the pinot Bianco. Is that right? Thirty percent pinot Bianco? Exactly. And for this case, I insert in this, the alamo, Pino Bianco, because Pino Bianco is, is white, gray, and have, the lighter characteristic and elegance and fifty. And so it's good balance with pinot noir. And y'all stay only three years on the leaves. So not not as complex. As you said, a little bit more accessible. It's very easy for many, many customer. And the bubbles are very, very small and very, very expressive. That sounds beautiful. And I I haven't had it for a while, so I'll have to I'll have to try it again. I remember it having nice floral aspect to it too. So Yes. Well, exactly. And I know, you know, you mentioned your Rosati, your Rosets before, and ProLogo is the Rosay of the sparkling, but, you know, you know, I have this special place in my heart for Italian Rosay wines. And you are making you mentioned it already, a still Rosay as well, a Rosato E GT with Merlo. So why why did you choose Merlo for that? So my father's character producer Rosato in the eighteenth gray gray red grapes, make, possible to obtain just the right color, most pleasant, vivid and bright pink, white merlot. This scraper give a result to a softer aroma compared to a brand. In the future, I see, for the wine, there's no one off temporary. The trend. Okay. I think so too. I don't think that, Rosay wines have to all be pale pink and and all from provence. Tell us a little bit about your your Rosato. So when I have it in my glass, what what color is it in? What does it smell like? What does it taste like? So, Rosato, for me, remember, okay, the the bigger red fruit in the foods? Yes. In the the fruits of the forest. Yes. Yes. Correct. And the elevated herbs, aromatic herbs, but, the particularly of, Rosato is the color. He's no lighter color. He's interesting color. And, in the middle, the pink and red. Okay. Because, the grape, stay in maturation with most. And so I take the color. That sounds good. And and probably adding more aromas and more flavors as well. For extract the color of the skin. So what do you think we can do about Italian Rosay? I mean, you know, I'm writing. I write about them all the time. I'm writing a book about them. How can we promote Italian Rosay? I know you're selling your wines. You said in nine countries. How do you sell your Rosays outside of Italy? It is very difficult to promote, Rosay, from, Friola, because many people colleaguered, Rosato, from province, and it's very, very difficult to insert, Rosato in, in an aftermarket. But, I sell in this case, Rosato, in the north in the North, Europe because of the the fresh, the clean in the Netherlands is the most popular in this winter. And I sell many, many bottles of my Rosato. And I think we have to educate people more about Italian Rosay and why they have more color and why they have more acidity. There's such a wonderful world of Italian Rosay. We should be talking about it all the time. So I'm glad that you're selling it outside of Italy. You're being an ambassador for Italian Rosays already. Yes, maybe. Yes. I hope in the future, start ambassador of, Rosay in the world, Rosato from Qatar. Exactly. Exactly. That's awesome. You know, we're talking about the future, and I know your son, Rodolfo, is the future of of Yera Cantina. And I know he's taking on more and more work for the winery. I see pictures of him working all the time. So what are your dreams for Rodolfo for the future? What do you want him to be able to achieve? Does he want to grow the winery? What do you think he's gonna do in the next few years? I wish for Rodolfo to stay in the family business and, carry on with his family, unique, no, no hour, okay, while at the same time addressing young generation and finding innovative selection, for the production of our products. So what's his role in the winery? Did he study? Did he become an technologist or an agronomist? His studying in the university is a analogist and work with us, I think now ten years, maybe, and make, experience in the winery and then, work with his father, Fabrizio, and worked together. Fabrizio and Rodolfo work together in the winery and in their vineyards and, high make, the general manager for control, Fabrizio, and the rodolfo. You're you're in charge of them. They're in charge of the vineyard and you're in charge of them. That's I think that's about the best way to handle these things. Does Rodolfo have any plans? Has he has he got special projects? Is he arguing with Fabrizio, or does he want to do new things there? In the last year, I would also start the new planting of, Pino Bianco and, in the front of, the winery in a beautiful position in the high hill. Near of, general quarter of, Kentucky wines. Oh, right. So it's sort of the home vineyard, the the ones nearest to the cantina? Yes. Exactly. Yes. In very near. Yes. I can matters and start the new vineyards. When you can, is it possible to show these vineyards? I'm gonna change our subject just for a minute here because, I do wanna take a look at our our shared Ladona Delvino experience. I know you've been a member for for many years, many more than me. Let's talk a little bit about this organization, what it does, and who is in it, because I know a lot of people outside of Italy don't know about it, and it's very important. What what has your role been? How did you get involved with Donna Delvino? What are you doing with them now? So I served as Richard president for two consecutive terms, and I am now one of the association board members. Oh, okay. I didn't realize you'd gone on to the board. So you're you're never gonna let them go. You're gonna stay with them forever. I started with Donatella Chinelli Colombini for two turns. And now I am a present in the association with the Daniella Masterogino is the new president of, Asto Chocciano Delvino. Yes. I spoke to her in the springtime right after she became president. What would the two of you like to achieve? Would you like to see the association do? I mean, we've we've just had this terrible murder of one of our members in in Sicily. It's not the first time this has happened. You and I lost a friend a few years ago, a similar situation, a murder of of Donna Delvino by her husband. What can the Donna Delvino do to support women in the wine world? And, you know, what are what are your goals? Are we doing scholarships? What are we gonna be doing in the future? So it's very big, big, problem because, it's a difficult situation about the crimes against a woman. For example, is that of three days ago, one member of Donna Delvino Marissa. This is a very, very problem, stronger, very worry, but, so it is different concept now to spoke with, another women for the life of a woman. Okay? I agree. It's so important. And I think in Italy, we don't have a lot of associations that are made of women porting women like Ladona Delvino does. I think it's very important to to make sure that we shine a light on on what Ladona Delvino does and to to help and maybe even have a voice to be louder about these crimes. It it's just a terrible, terrible tragedy for Marisa, but the association itself does lots of good work and and has a lot of people in it. People don't know, not just producers, lots of other people, journalists, educators, people like myself, I'm not Italian. What's the goal of the organization? What what do you want the organization to do in general for for women in wine in Italy? Next week. I have one, important appointment, with them, another members of, as such as the owner, Divino, because, having online meeting for discuss of this situation. And, which selection, start for, start and defend the woman in the pneumonia in Italy in the world, of course, and stay in contact with another association in the world. It's it's so important this kind of work. How can women in Italy get involved with LeDono Delvino? How can they join? How do they get involved? So it's very easy because, if, the women are, for example, analogist or one producer or, owners of a restaurant, and, give, to us, the characteristic of entry is, is easy to entry. But, it's important that the women work in the professional of wine. Okay. How many women are in the Donna Delvino now? Do you know? Oh, no. I it's a big consumer. Now one thousand eighteen is very, very big association. It's one of the biggest of, association in the world. Of wine. Wow. That's fantastic. So pleased that Italy is doing such a good job with that. I hope that it continues to grow. I know I've benefited from from being a member. You know, it's very interesting to talk to other women in wine industry in Italy. It's not always easy. How did you find it? Just thinking back a minute, when you were a young woman working in the cantina, did people take you seriously as a woman taking over from your father? It's very, very heavy because, it's not simple to work in this, sector because the women is not too much considering But now, many, many, woman studying the school and, have a good occasion for staying in contact with a man because, study okay, frequently go in the vineyards and, taste and, go around in the world and sell many, many, women sell wine for your winery and for another winery. Okay? That's true. That's true. There there are a lot more roles for women now. Very heavy. It's very heavy. It seems very heavy. It's not easy. It's definitely not easy. I just wondered how it was in for you Lee when you were younger. Do you think it's easier now than when you were young? Yes. Of course. Because now the world is explaining. Okay. But when I go to the school, in my class, I are only with another women and the rest are only men. Okay? Right. Right. I think a lot has changed since then. I I think we we're handing over a a better situation to young women now. But now it's all changed. Yes. Thank goodness. Thank goodness. Very good. It's very lucky for another women. Well, before I let you go, one last question, we're just in the in the middle of the harvest time, and it's been a a very difficult vintage all across Italy, and all across Europe this year. We've had Hail, we've had parent, Oscar, we've had all kinds of problems. And I just wanted to ask, how how are the vineyards in friuli? How is climate change affecting you? How's your harvest this year? Don't think friuli's, the climate is changed, but is in the world of obtained. But, it's important for, make very, very attention to the change of climate and stay every day in the contact with the culture, with the okay, the planes. And the only the human is responsibility of this change. Yeah. I agree. I agree. And what sort of things have you done in your vineyard to to help, the problems? Only for defense of vineyards and stay in contact and, in the the plant of, fluid treatment and irrigation and, maintain the cover to the plants. Okay. So it's a one day of Adolfo because Adolfo think that, when the plants stay warmer, the grape continues to grow and the the work for, for the producer and Tell me in Italian. Tell me in Italian. Go ahead. Yeah. No. I understand. So the canopy, the covering of leaves is very important in Freule this year to keep the I think everywhere. I think everywhere it was so hot to keep the the water in, to keep the plants safe, to keep the grapes protected from the sun and from the heat. So canopy management is very important. I think that's I think that's a very good point, not just irrigation and and treatment of the plants, but managing the canopy. That's a very, very good point. Yes. And sorry, Cynthia, but thanks a lot for your help. No. It's my pleasure. I'm giving you a a telephone hug. Thank you so much for being so patient and and answering all my questions. I'm going to ask Lika if there are any questions for you. Yeah. Chala and Tanella, how are you doing now? Yes. It's fine. I'm tired now. Okay. Well, we've got two more questions. Because it's very, very too long, too long time that I speak in English. Yes. It's a good practice. Thank you so much for making an effort. We really appreciate that. So we've got we have two questions from our listeners. First is from Susan. See. So there's house the harvest. Of twenty twenty three. That's his first question. So for that regards, my winery, I start, harvest, twenty four, and start with the harvest of pinon wire for method classical, and the grape are very nice for the the prepare, the base of method classical is important. No no degrees, but the balance of, acid. Okay? Malico and the latico. And it's very important the date of pH. You understand? I hope. Yes. Yes. That's very clear. So we've got another second question. The second is it is difficult. It's easy for you. I suppose. The question is from from Andre Badkaddon. He's our Italian wine ambassador. Okay. So if to combine the long period ripening period and you're relatively cold Northern region of Italy, do I understand correctly that the current global warming trend will give potentially a much more serious future vintages in quality structure, organoleptic. He was talking about Pignolo Antonella. He was asking about Pignolo. Yes. But this is a very, very interesting, request because now Pignolo is in the plants, but now in this moment, the temperature is low. And, last day, rain, not too much, but it's good for this grade. I suppose that start the harvest from two weeks. And the rodolfo, go to every day in the vineyards to taste the maturation and the status of pinolo because it's very important for us, the quality and the perfect period for the harvest. And every day, my husband and my son, go to these vineyards for taste, the grape. Because it's very important the timing for harvest, for that regards, the global warming. So I suppose that for the future is a very problem, but, I hope the engineers of agriculture give us one, a resolution. Okay? For anticipate the harvest, but I suppose that, if, anticipate the harvest, the value of, of grape is not too much perfect. Okay? I researched the perfect condition for pinello harvest and, together, merlot. Okay? Because it's very, very difficult to make now red grape wines, in this, situation. Okay? Okay. I see. So, okay, I hope Andre, Antonella answers your question very well. And she really made an effort to answer your question, Andrea. Yes. So, that's all for from the audience. That's all the questions. So That's it. And thank you so much for your time for doing this interview with Cynthia. Thank you, Cynthia, for also introducing, thank you so so much. Okay. So before I close the room, I want to announce that next week, we're going to have another clubhouse Ambassador's corner from Julius Topchetti. She's going to be part of our team. She will be interviewing Franchesca Rizzo at five thirty September nineteen on Tuesday. So that's gonna be it for now. And thank you so much for your time, and thank you for listening, guys. Tell everyone. Listen to the Italian wine podcast, wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, HimalIFM, and more. 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