Ep. 1587 Giulia Stocchetti Interviews Francesco Rizzo | 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. Hello, everybody. My name is Stacy Kim, and welcome to the Ambassador Kona. This is indeed the Italian wine club. As you know, we interview our favorite Italian wine producers with one of our Italian wine ambassadors at lodge, and then we replace this session this call on Italian wine podcast, wherever you get your pot. So thank you. Thank you all for coming back. And today, we have a special mod I'll moderator today. Her name is Julia Stoketi. Chow Julia. Okay. I'm really good. Thank you. I'm excited for today. Okay. Excellent. So Julia is a special moderator because she she didn't really do the course with us. But let me tell you a little bit about Julia. I met her actually through her father who was working in Houston, a wannery nearby. And I met her actually in New York because as she was doing a stache with Gina Colangelo. Actually, Gina will pop by the office today. You met him. Right? Oh, yeah. It was so great. When was the last time you saw him? Oh, I guess, like last year at Venedalee maybe, but just a couple minutes to try. So Julia, tell us what you're doing now. Of course, I'm very jealous because she has her w set diploma, which I had started doing. But you are, like, the first one to get the diploma in this area. Right? Yeah. I guess so. Was like April twenty twenty one, and I was so excited when I got the news from. Yeah. I remember I saw your face on the local newspaper. I was like, wow. Good for her. And then, and what are you doing now in terms of work? Well, now I'm actually a freelancer. So I have different collaborations still in the wine world, and I'm happy to share with you this news that I'll be also working with you, Steve, and your team. So Yeah. Exactly. Right? There you go. That's the special effect. Oh, wow. Okay. Okay. So that's the big news. Julia will be joining our Italian Wine Academy, which is of course, we are w set a p p here in verona. And she will be teaching levels one, two, and hopefully three very soon when she's fully acclimated as the educator for w set. So here we go. Today, you have chosen your favorite wine maker wine producer as Francesco Rizzo who's actually in the booth with us today. So I'm going to give you the entire floor shortly, but why did you choose Francesco as your favorite wine producer? So, basically Francesco is one of my favorite producers. First of all, because I really enjoy his wines and his company. I like him because he's a great man, He is really, hospitable and with such a big, big part. He's in love with his territory. That is basically Panteleria, and he makes wines only from indigenous grape varieties, specifically from Zibbo, also known as, Muscato, Alexandria, and that literally drives me crazy as great variety. Francesco, he's giving more and more value to his land, and it's vine growers, basically. And Fanta Leria, I have to say, is my favorite place in the world. It's like a small continent, and it is closer to Africa than to Italy. And basically, there's one of the most incredible vineyards I've ever seen in my whole life where basically you are walking on this Thomas surface, and you can see lake venerate. You can see the Mediterranean sea. You have the mountains that shield this vineyard from weather hazards. Basically it's like living in a postcard. And that's really cool. Is he coming from Pantaneria today? Today, actually, he's coming from, Gabarise, because he travels back and forth. Oh, I see. So you okay. I was like, but Now, now I understand why he has such a nice tan. Okay. Exactly. He's traveling back and forth. And then, yes, he's, ten days ago. Okay. Alright. So he's actually in the recording booth with us today. So listen, Julia, I don't know if you know, but we're kind of geeky around here, and we are all about learning objectives. So what are our learning objectives from your call with Francesca today? Well, first of all, As you might know, Pantelaria is a tiny small island, and, we are gonna discover what it takes to be successful as a small winery on that small island. Then, we'll learn about unexpected and unbelievable, unique Zivigo sparkling wines being made. And we'll hear about the climate changes facing the region due to, this climate change. We will also gain insight into the Panteleria wine industry. Where the key role basically is the human factor because everything is basically handmade. Okay. Excellent. Listen. That sounds great. I am going to leave slide this mic over to Francesco now and leave you for this call this session. And then maybe I'll be coming back towards the end of the show. Okay? Sounds great. Alright. Thanks a lot. Thanks a lot. Thank you, Stevy. So Franchesco Rizzo. After years spent dealing with finance for an international company decided to return to the Windy Island of Pantilleria where his family used to live. Basically, his family owns a small vineyard in the countryside of Campo northeast of the island. And that's a vineyard with outcropping volcanic rocks, capers, and z b bouvines. It is located thirty meters above the sea level, and at around three hundred meters from the seaside. And Francesco, with the help of the technologist Antonio Diete. Oh my god, Antonio Diete is such a great man in Just a couple of words about him, for who doesn't know his name. Antonio Diietti is an expert on the Panteleria winemaking tradition until today, basically, he took care of more than forty harvests on the island. Basically, Franchesco with Antonio and four other friends founded the Venezuela company in two thousand and ten. Through the production on-site and the distribution of products made of zb book grapes, This company contributes to the enhancement of the fruits of the island as well as of the tradition, in the technological field. So Francesco, you're located on the beautiful island of Pantaleria near Africa. You started Venezuela in two thousand and ten, and you told me that it all started as a dream to do something on and for your family territory. How did a dream grow into a winery, basically? Thanks Julia for the invitation, and, I have to say that, it's a pleasure to be, with everybody today. I'm not really from Pantneria, but I have a big passion for it because my family since, more than five century lived in in this island and, my brother has born in this island. For labor decision, my father transferred the north of Italy in the fifties, and so I was born, north of bilenia, Barries, and Gabirate, a nice place also there. But clearly, mentally, remain in there. So this love to the island always remain. I was doing for a lot of here, something different. I was finance director for a multinational company. Responsible for software Europe. In twenty ten, discussing with, Antonio Dietti, Waimek, and some of the friends, we were saying, what we are going to do with our grips because as Julia said, they have also a small vineyard in the island. And so, our passion brought us to decide immediately to rent our house and decide to do everything on the island, the production of wine on the completely on the island. We bought everything. We are really small, but, we started with well, also for one hundred square meters. So nothing, but we had everything. And we started with free products, a passito, passito, the famous passilio, a white dry wine and forty five wine in the last year. So we discontinued because for a small winery is not, economic to produce a forty five wine. And maybe you didn't have enough grapes, I guess. Also for that because, if you if you do forty five wine, you have to do quantities, and we are not a winery for quantities. Our aim is to give quality and to maintain a tradition of agriculture in Pantelaria, of a verification in Pantelaria, and thing to the future also, bringing back some production where we have discontinued in the last years. So it was a matter of passion at the end. The passion was higher than our madness because we say that we've the actual dialect if a winemaker, we are really crazy, starting two thousand and ten new winery. But, I see the passion was higher than madness, and the name of the company, Venezuela is representing the two passion that we have because Venezuela is VIN from wine, and Israel from Ireland. So, Venezuela, we, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, he, literally, Wow. It's really nice. Thank you, Franchesco. So I'm so curious about your small vineyard located in the town of Campo. Because basically you own this small piece of land of precious land, I would say, but you source most of the grapes from vine growers around the island. I will say indigenous grapes from indigenous people. What is like working with them? Because to me, it sounds like you're a big family working together giving value to your territory. Yes. You are right. We are quite a family. Normally, we have always fun at the end of every harvest. We go and have lunch together for hours and hours discussing what can be the future of, the agriculture in Pennsylvania. Yes. I have a small vallarta near BIVC. And we have the one maker as is various, but we decide to collect also from other producer, our wine growers. Because we think that, they have in there and, sir, the tradition. Because in particular, there is no there is no written of what is the agricultural practice of the Alberto and Tesco. The people knows the farmer knows the good thing is we have also some young guys that, have a passion to continue these traditions because, otherwise, everything will be lost because very stuff is written, really. Yeah. Sounds about right, because I remember when I was harvesting with you a couple weeks ago, and I was doing it with people from the island, from vine growers from the area, And they were basically, teaching me everything, and they were pointing out that there's no written tradition. It's all oral, and everything is passed from one generation to another. And a a thing that is really nice is that basically more and more young people are going back to the land and trying to, make the best out of its products. Is important. We hope that they will continue because clearly, it's not easy. So, it is nothing is mechanical. You cannot go with any mechanical stuff, to help you in the Yeah. Exactly. Your, like, hero is working in the in the heroic Viticulture of Pantileria. Yes. But, so, your most prestigious wine is called Amare, right? Yes. And it's named after the small plot you have in Campo Bello. So can you please tell me why you always talk about this Campo Bello piece of land? Is it something so special to you? And What makes the Zibibo from here so unique and so precious? Yes. Except that it's yours. Yes. Yeah. I would say because he was mine. In Pantineria, they always say in the past, having a Vaniards nearby the sea has always been a fortune because we have the best Vaniards because they take a lot of sun, but theania by the sea. So they take a lot of humidity the salty that is coming from, with wind coming from the sea. So it's in particular condition. On top, my buyers in Campovelo has a volcanic rocks between the grapes and together with Capers. So there is a mixture of things that help bringing the best of the best because the best is the bebo and the bebo in capo Bello is the best of the best. So, a line near the sea, Amarre. So, near the marre, near Amare, and we called a special wine, Amarre, is another So how do you miss this wine? Yes. It's another it's another crazy thing because we said, okay, the first investor completely in our winery was twenty eleven. We decided to take a side the grapes from these, payers, take with continuous bet on Azure on the on the lease for five years. We bought it in twenty sixteen. Oh, wow. Was really unbelievable because And and the wine wasn't, like, in stainless steel type? Only stainless steel. Okay. Nice. So because the grape of the people are very particular. They have everything. They have a tonic in the in the the blue channel. On the skins. On the skins and the they are sweetie. There is nothing to add at the end. They don't need anything. And, Okay. We decide to take that. And the it's coming, a wine that is quite quite a forty five wine because it has quite sixteen degrees. Oh, wow. Zero sugar, even if, the grapes are very sweet. And, somebody says, but this is the dry hospital. So it can be used, at the end for, of during a discussion with friends, or with, blue cheese is, So basically is, it sounds like an elegant, powerful, and unique wine. Yes. It's a it has a great a colleague content as we said, a very aromatic bouquet a great stupidity due to the condition which the vine grows as we see it in that in that particular vias. It's elegant, yellow color, very, very powerful, very strong, yellow color. And It's a great wine for me to enjoy in company. Nice. And I guess it's, like, there's a small production. It's like a limited edition you're making. Right? Yes. You're right. The Vania is very small. For the first our vessel five eleven, we produce one one thousand more than less than one hundred and one thousand one hundred bottles. Mhmm. We sold them in a wooden box, single bottle, normally is used for gift during Christmas or Easter or in some occasion opportunities. We do not produce it every every year. We produce when the grapes are really unbelievable. So till now, we produced the two thousand eleven. Mhmm. As I said, bought in two thousand and sixteen. I have to say has been a great great result because as a joke, quite quite as a joke, we sent to to the counter worldwide awards, and it took ninety six point gold medal. That's amazing. Yes. We were really surprised, but positively surprised. We were proud of what we did. So so you're right to be proud of your small piece of land. And the second vintage that we did was twenty fifteen, Biz and B bought in twenty twenty one. And, okay, it took five, four four grapes from, being the of, Vefundas Thalia. Nice. And how long how long do you think it can last in the bottle? Okay. I think we are still, have great fun drinking in twenty eleven. So it's already twelve, thirteen years, twelve years. I think that, taking the right way to stay for very, very long. More than twenty or so. So tears. But you know what? I wanna see if I'm able to keep a bottle in my cellar because every time you take me some wine, I'm like, oh my god, the shoe story to try it, like, in a couple years in five years or so. Is the quantity because two thousand eleven is quite finished. Oh, god. Two thousand fifteen, we had only produced five hundred bottles Oh, wow. As we started last year to to sell practically. And, the next in touch will be two thousand twenty two, but will be bottle not before two thousand twenty six, twenty seven. So we have to wait. Oh, but I have to pre order it. One point two thousand bottle. Oh, there were more quantities in two thousand twenty two, but we went to wait at least three, four years. Okay. But please remember to keep one bottle for us at least please. We will take a side of the office. Okay. But, one thing I would really love you to talk about is the unique multicultural system of the area. Cause, can you please tell us what is the training system that you use And why is it impossible to mechanize it? Because, basically, the only machine you use is the rototiller. Yes. Rototiller. Oh, the motor hole. So the as we say, the impartillery, a motor sapa. Yes. Because there is no place, to have machines inside the vials. The particular way, of a traditional practice, does not permit to mechanize because, let's say the traditional practice in Pantelli to cultivate the low batch wines has been considered by UNESCO system of sustainable efforts under harsh climatic condition. We can connect also for with the fact of the climate change. Because this practice help to reduce the risk of diseases on the plant and so on. But clearly, as you can imagine, having plants in the hole, and to maintain the oil and so on without any mechanization is not so economic. So there is a positive think for the to sustain, to the agriculture behind the, the climate change, but clearly, all reducing quantities are spending a lot. At the end, if we go back to the agricultural practice, what it means, whereas several phases, the ground is prepared, leveling the soil, Dingy hollow and then plant the vine into the hollow. Normally, also today somebody is not doing exactly as it was in the past, but the hollow has to contain the grapes. Normally, the grips should be inside the Willow because they don't have the wind. Very complete, they are quite covered from the sun, the ultrasound of summer. And normally the, insects and The insects and so on are not going down the hole. They are going on, on the level of a of a ground. So it's a way to protect also from insects. 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. Still pruning and canopy management are fundamental. Yes. Absolutely. The pruning help to maintain the the plant very low. So go normally, six branches, more or less. And so there is a, the creation of a microclimate tech that help to maintain at best the grape. Even if we are in a, the Mediterranean area, we know has always been very tough in term of, hot, wherever, and, and now, effectively, my climate change is also strong winds and so on. So, you point out the fact of the climate change. So, this year, was a very difficult vintage throughout Italy. And how is this climate change affecting Pantilleria? It's affecting Pantilleria in a way that, there are more, extreme events because hot where it was always hot. We, there was a wind, we know Pantelaria is a windy island. But now we are really extreme. Over the last years, we were also some tornado. Uh-huh. But for rivals, we will create a strong wind, very, very strong, but create very a lot of progress to the, to the land, to the people also because of two years ago, we were two people had died Oh, god. Yes, for for a tornado, just around my two hundred meters from my house. Oh, my god. What a disaster? Yes. And I and I was there. Yes. You you were there? Yes. Yes. I took the the the cue. Of tornado. No. Where? Yeah. It was unbelievable. Okay. Terry will experience, I guess. But I have not understood anything because I I saw black. Water arriving from the from left, from right, from above, everything. Water entering, in the hours, from everywhere in the in major moves or from everywhere. Oh, god. And I was fortunate because it was, at the end of the harvest, we were going to eat. It was important for us. It's fundamental. It's fundamental. We were going to eat, and so I went to my house. It's not properly the roof. It's past. This is the mission of the muzzo. We have a house. But let's tell other people that are the muzzo. It's me. They don't know. It's the Pantelilla's house, right, basically. Potelilla house. And I I understood that we were suffering different because strong wind and, rain and back to arrive from everywhere. So I closed everything, and I was lucky because it's for the wind to enter the house, and destroyed everything. Okay. It was announced one hundred meter from, my, mine, where two was completely opened by the wind. Oh, god. And the cars, projected in the, in the, on the sky, And the and and the a guy who died, into that car. Oh my god. It was not easy. But but it's the first time that something like this happens in Pantilaria because, you know, they usually use tornados, but are like, In water in the sea exactly of of the mainland. Yes. It was the first time that enter in the first, probably the second, but of this dimension was the first time that arrived in in the land. Thank god. You're still here because I I really love your wines. Otherwise, I should have talked to you and talk. Just kidding. Well, I was a little bit, no, I was fine. But how is the beeple grape coping with this climate change? Is that the plant doing good? Is the people adapting to this climate change or it's tough? The city people, is considered already a very resistant grape. So normally he is variable resistors. Then the way in which is, produced in Paltelaria the architectural process of the umbrella and Tesco help to have a already something that is a quality that is very aggressive that is very resistant. By itself, and also for how it is cultivated. So it can be a way that can be used in other place of Italy. But clearly, as I said before, probably it's not an economic way to to cultivate the grapes. Okay. So, thanks for that. But let's talk about your five p d o wines, pantelilla p d o wines, and from the top ten script variety at Zbepo. How old are the vines that you used to make the wines? And do you see Venezuela buying more vineyards in the future? And, especially, is there any other grape variety that you'd like to grow? Yeah. I know a bunch of questions. On average, our, vines, more than sixty, seventy years. Oh, wow. We have some some binds that I have, round about one, essentially. Oh, wow. Also in my Vanias, but, but I couples that are really, really old. And I think, well before the second world war. What we thought is that it was better to to maintain the Vevanias with who is following them through with the farmers. Okay. If we're back to that at the moment, the peninsula is not buying land. It's taking it's working like a family. It's taking relationship. And, we work with who has our same passion Yeah. For the island and for the the grapes of eighty people. So clearly, in particular, we have another idea. We did already something, but, with Perricona. Oh, interesting. Perricona is now also also in Sicily. We are trying to revitalize it, and they are doing a very good jobs, also. In Pennsylvania, Perricona is called that means our red wine, our red grape. And before the people, there were big big banias of Perricorn. Red disappeared. And why? What happened? Because mainly the Zibbo has substituted the Beverly corner because in the fifty six, they found that the Zibbo was more, economic for the people because they are free outputs the fresh fruit, the raisins, and then, okay, for the verification for wines. And, that went out for the very corner. Okay? It was, probably two of them. So you made a wine with Perricone or We tried the wine. We we tried to we tried the the third sparkling, in Casenavia. With Barricone. That was a a sparkly rosé. We call him cecilia rosé because it was a a deep pink color for cecedium, not French, French, Rosier. It was well west ratcheted. It was eighty five percent done with Perricone, fifty percent with, Zibibo, that gave little bit of harassing aromaticity to to to this wine. He he was, well accepted where, who, by whom, tested it. The problem is that after two thousand and twenty, we are no no more able to find the grapes. Oh. We were planting, and also when we make planted some, some cuttings, but the year after was really poor and they died completely. Oh, so sorry. So over the last two years, sir, we are not particularly not enough grape to do a a verification. Mhmm. So at the end, we saw the light. And what what was the name of your rose? I'm curious because The name was water what I fear. Yeah. What is what I fear because, Visible, that practically substituted the predicament that means, okay, killed, killed in, is looking at the past. He's taking the and together, they fear, you know, that means they dance, they go around together, so looking at the future. So the, by the union of, of the two grapes that were in particular, we wanted to to look mainly to the future. That's beautiful. Really, we we will come back. I think that, definitely, we will try against something with, Perricorn. And I'm sure you'll do great. Because, yeah, usually, when people think about Pantilleria. They're all, like, on dessert wines, sweet wines, pastille, but actually it's not the only wine style you make on the island. Right? I mean, you're the only one that makes sparkling wines here, owning three autoclave, and your production takes place entirely on the island. Yes, Julia. It's it's our policy. When we started, we said we have to do everything on the island. So we're starting twenty eleven with free products. I'll say that then we discontinued the the fortified. In twenty thirteen, with a winemaker, we said, okay, In the past, in Pantledia, Espumante was done. Oh, so a good Spumante. It was a sweet sweet one, at least a sweet one. That was a solimano. And we said, why don't try to bring back the sputtering why is it in Panteleria? Nobody was done to somebody was still die doing some Panteleria sparkling some material. But the second, verification was done outside the island or in CCV. All didn't come from Italy, mainly in respect to all triple party easy or in in New York City. So what do we say there? We are really crazy. We just started and, we decided. We decided thousand thirteen to buy two autoclave, twenty five, two liters, and we started we started the real first command. That is a demi sec, and let us call Salai. Clearly, just a moment. From the one hundred square meters of, rented the warehouse, we said that we need another but now we are two hundred. So we doubled the the the small, when I was, well, the small wine that we have, Echele, is a sparkling, Demisak has said, normally is between thirty five forty grams per liter thermal sugars, eleven degree of alcohol. And why shall I? Because we really, shall I means in Director, Pantecos, Cecilia, and all normally also in the south of Italy. A great pleasure for from inside, from the depth. And that was the great pleasure that we had One, breaking back the production was packed in Pantelaria. And second, heavy and beef's grape of zb boy in the mouth, drinking the first sip of a new Shali. You must be proud. Yes. We are really happy with what, for this, clearly. We produce only three thousand bottles per year. It's nice. It's appreciated. So can you tell us something about maybe the aromas and flavors just to let them imagine what they're missing and what they need to try? But clearly, the base of the Zibbo, the aromaticity of the Zibbo is everywhere. In every kind of wines that came from Zippo clearly. So there is the the Zippo fragrances, but also Mediterranean fruit of the site was, white fish, sage. So and is very nice and has different way of pairing because for instance, it's very good with rims with raw fish with oysters. Clearly, with the saft, with kicks, especially sicilian kicks. Is is wonderful. But for instance, as, the operative, has been, in in in Piedmont, we pair it with, ham, Estaginate them forty forty eight years from, what he was from, okay, was a famous kind of family. Sounds like a gentleman on the table. It gets along with different dishes, with different flavors. And Yes. Yes. It's quite interesting. We said the the farmers, did in the past, for home utilization, only for the family, sparkling dry wine was done with the other kind of grips that they took around the the banias. Clearly, it came as packaging because it was an error in in the production. It means they they leave some sugar at the end. So they ferment it again, so we broke some sparkling. But we say, okay. There was some sparkling on the table over artillery, people. And so We said, okay. We do we bought the third autoclave because we need another one. And, we started with a manoribella, the the unique zbibbo sparkling dry, existing in the world. And, okay, it's very fresh. It's very, spring spring is a spring. And the the name. Oh, yeah. I I was wondering who came up with the names? I mean, Shali. I'm Anno Libbera. What was the idea? Okay. Okay. The name came, from my son, but in in this case is what is quite a joke that, myself and the winemaker said because we were deciding what we do, how many sugar grams, I mean, what is the acidity that we want to arrive to be? And, what I said to the, Waimeca, Antonio, is now eight o'clock. I'm hungry. Let's go to it. Now you have free l. You have you are twice manually. You have free l. And so from that, it came out with an unbelievable wine that in this moment is the first selling wine of every peninsula. Wow. Yes. And, we have to say that, okay. We are in ten restaurant in Shanghai with, amano river. That's sounds great. Small things, but, So, physically, The the per blush is very delicate, isn't is not so aggressive, but in any case it's persistent. So it will remain for for long. And, it's mainly for appetitive. But clearly, with all the Mediterranean dishes, but I was wondering what's the target market for these wines? You said Changai? Let me try it again. Okay. Let's say we are so small. We saved three thousand bottles for, for the for Shali. Now we arrived busy to twelve thousand bottles from Amani or Libira. Oh, that's great. Yes. The last two years, October, we had to close this the sales because we are now clearly. The target is who is loving really good wines, especially a romantic in this case. But clearly, our target is mainly ceasing this moment in Italy, even if we are some of a crew in Milan, we are pressed and turned out everywhere. So, and abroad, we have for this partner, we are in this moment, the China, because we started November last year, I had to say also thanks to Nikro McGrawise, yeah, in Italy and to the help of, Jan, and this and, and these, people in China. Nice. Sounds great. Thank you. And, I was wondering, once Zibbo was basically a table grape, and it was, sold as dried grapes to enjoy on the table. But, I mean, why people started making wines out of Zibbo? Okay. Zibbo was always used to make wine. It was not the first, output in the past. Because I remember, for instance, from from the famous, we made only in the sixty and the seventies, fruit, table fruit, table grape. I remember at six o'clock, they came, they prepare the Gambiette, they called us the boxes. And immediately, they brought to the harbor to go to Panermo and then to Rome many of the way. CC City and Rome, the major, markets for for the for the CB programs. When it was the reasons, so from which also the BBA, because the name of the Bibo in Arab language means Uvasseca that were used in the mainly to maintain it and to use during the winter. And, it will use also to to to mix with the master, and the the first passita started to started to happen. And then there was a wine. The first two disappeared at the end because, Uber Zibbo for grip as a table foot was substituted mainly by Uvetalia. Okay. The reasons were substituted mainly by the the the reasons from Greece and Turkey. Mhmm. So it remains only for the recognition. So this is the people now is is the bebo proceed or the bebo wine was not his way in the past. But clearly, the fact that two outputs disappeared have also what is happening by Italy because now in the the the hectares of Vanias, on the back, it could be more than four hundred. They were more than five thousand actors in, in the seventy, sixty, seventy. So But the year was all Avaya, practically. No. That was, and we started also because we wanted to try to, con, to continue tradition and to maintain what it is to avoid but it's still disappearing. That's beautiful. Well, I know that your son, Alejandro, is taking on more and more work. For the winery. So what are your dreams for Alessandro in the future? Does he want to expand? Do you argue with him, or do you let him do his own thing? Because I know it wasn't easy, when you started in two thousand and ten. So Vinisela is like your baby is like a piece of your heart. So how's with your son? Let's see. We we have a sometimes it's a big discussion also over the future on what to do or not to do. Kelly, at the moment, for him, he's merely a passion. But this is being a lot because all the labels has been done by him. Oh, they're forty four. Yes. Sometimes we have some of, his friends, because he's a architect and so he has a connection with a lot of other people. And, and this epic a lot for the socials because I'm completely ignorant. No. All that. Well, sounds like in Israel, it's all about passion and family. Yes. It's it's a passion. As we said, also, we have a family, and we want to have indeed this family who is passionate for the island. And, we want to, also, we said where we want to go. We want to continue to contribute to make people knowing Andrea. So keep the traditional life. Yeah. I must say that people who work on that island do that really because they have a big passion for the the place because it's not really easy to take care of the vines of the olive trees you have Yes. Of all the other the cultivation you're making. So thanks for keeping on doing this and keeping the tradition alive. See, the same. At the end of my summer, from the beginning. And, follow-site lines, everything we're doing, helping us save for libraries, for social, for the the website. They did a website. And Oh, yeah. I saw it, and you have also an amazing, e shop now. So people can actually purchase your wines. Yes. It's still underway. Okay. And, we were, two weeks ago, I called my son. I said, okay. Some money covering on our bank account. I don't know which this vet is paying. It's it's compared to the e commerce and said, yes, but it's still a test. No, you know, should not be an it was somebody that was already putting in order. Oh, nice. So we have already done do two, but it's still under review. We are completing int, I think, but, it will be completely online, from, next month and the next month for November. Yes. So right before Christmas? Yes. So if you don't know what to put under the Christmas tree, make sure to have a bottle of VINizola. That's always something that makes people happy. Just already, if somebody wants call right to info at Venezuela point it, we send everything everywhere. No. Till now to Italy and to Europe. Well, Maye is Well, but I also remember that the whole island of Pantelaria is a part of a scenario. Right? Right. And, as you said, the agricultural practices are part of the UNESCO heritage. So that's also something that makes your wines, I mean, unique. And, of course, that adds value to the wines you're making. Right? But talking about value and awards, Your Pasito Arbaria received super high scores from the counter being awarded the platinum medal. And it's also prized from other important wine guides like Bibenda and five stars wine. Actually, both vintages, twenty fifteen and twenty sixteen got ninety two points, right, from five stars wine. In respectfully, it was, like, during Vin Italy, twenty eighteen and twenty nineteen. Right? Right. Right? Yeah. That was right. And I guess this kind of recognition help you out spreading thevenezola word and selling more wines. Yes. Everything is helping, thinking about, partner Nasionale, Bunesco, let's say that the the the practical practice of Panteleria was, who are the heritage, help. But what is helping is if they are they will be able to connect people. Because one of the thing that is still lacking a little bit in Paltelaria is the, is working together. We have to improve. I'm not in the right. I said also myself, I have to improve on that, but everybody has to try to to improve stay more together because we are a small community and we cannot we have to leverage what we have. Paco National is a big opportunity or to bring money and to help the agriculture in the in the island. They are still doing something. Next next month where we have a big, a meeting speaking about climate change, what to do in the island of a Mediterranean. So everything is helping. But, clearly, for, in my opinion, for us, also also the price that we receive, the rewards that we receive, always helping. But clearly, in in this moment, I think that, the most important thing is the relationship. And this relationship with our people, in the variance in the winery and the relationship with our people aside both for suppliers or any clients. So is a lot of work in terms of relationship for us. Yeah. Sounds sounds for right. And then I have to say that last year, you are speaking about the award of, Arbaria. Last year, we received for the second year in a row, the five grapes from Pibenda. So, also, in Pibenda, two thousand and twenty four, we will have our Alvaria, as five grapes awarded by the I wanna have a bucket of that. As to the winemaker, thanks to the people working the winery funds to the farmers. Yeah. Of course. And, well, I know also that Ian Dagata is a big fan of Venezuela. And thanks to participating in Vinitale verona in the Micramaga wines area, and in some master classes held by him, you're getting more and more visibility. Is that right? Yes. Absolutely. Yes. So we participated to Vivitry for two, three years when we started the, when we said, okay, is a good opportunity, but is too expensive for a small company. And, we had some effort from the SCC duration, thanks to them, but it was not enough for really small, really more wine. So we don't go anymore. Then we were called to participate to meet clinical wise. So we said, what? This can be an opportunity for a really small winery, special, grip, producing this ball island and so on. And so we accepted the to to to come back to to to to get on a here to visit Italy and participate to become a wine. And the the first thing I have to say, I met I didn't meet. We share only males, with Jan about, the preparation for the first micromech wise, but should they happen in twenty twenty better. Arriving two thousand and twenty two for the COVID issues. And, okay, it really appreciated. Mainly, it was the field. So the dry one and Shali, the vespumante. And so we remain in contact We participated also to the second, event of Micomekawai last year. Then they left a master, class of it, young took with our wise, a lot of positive feedback, and we receive a lot of people coming to our stand after after his master classes was really, I believe a bigger for us. Sounds great. Thanks, Franchesco. Okay. So we're almost near the end, so we're gonna close-up the room. But, Franchesco, I was kinda busy. So I had I wasn't really listening to you. Is there anything you've missed that you'd like to say before we close-up the room? In this moment, no, unless How was the harvest? Did you guys talk about the harvest? Was it really tough, harvest? Harvest. Yeah. Because we had a strong wind in May, from east. And so they destroyed the the birth of that land that were on the east side of the island. Benning June, there was a lot of rain. Mhmm. It was not positive because it was too much Oh, she creates a lot of humidity. Mhmm. So do you have Downy mildew? Yes. Yes. A lot of those. Even in the island with so much air and so much sun. Yes. But it was too much. It was really the rain of June. Normally, if it's raining in June, the harvest will be with low production. Uh-huh. Then on top in July, the was really hot. Mhmm. But for a long time, and so these, burned the grapes before they reach very immaturity. So at the end, we estimate to have a minus forty percent of Oh, my goodness. Yes. Yes. Did you guys talk about this at all during the interview? No? No. No. That's not. We just talk about them though. Yeah. Clamaged it. Oh my god. That's crazy. But isn't is lined with sicily more or less. I spoke with some friends in Masala and so I never said to me this is That's terrible. That's tragic. Less than forty percent, geez. I have to say forty some of the farmers will bring to us their grapes. Mhmm. Visier brought zero. Oh, my goodness. And somebody else, because they were in the in particular side, the more protected the zone, maintained by production so they compensated Okay. Alright. So have you already finished the harvest or you it's still done? For us, it's finished. Right. Quite quite I heard that more or less, quite all the companies has finished. Right. Right. It should come here. Yes. Because normally, we start just after mid August. Mhmm. We have ended the the eleventh of September. Oh, I see. So the other ending now, the the biggest one is it. Right. Right. Well, I'm very sorry to hear that. I understand which is Italian, and it's down in mildew. It has afflicted great parts of Italy, some parts more than others, and it sounds like in Pantaleria. It was kind of a disaster. So Hopefully, you will still be able to make some good wine with the fewer grapes. We are deciding now what to do. Mhmm. Because, really, we had to review probably a mix of production between our wines. We have doubts, to produce, proceed to this year. Right. Of course. And, they take us a lot of quantity of mix, to produce it. And, but, okay. At the end, we think that what will come will be will be good. Mhmm. It'll be good. Listen. So how can people get in touch with you? Like, you have an Instagram? Well, first of all, the your what is the website? It's vinizola dot IT. IT. Yes. Okay. So there's information about that, that, and then what about Instagram? Instagram. We have the peninsula, down On the score. Underscore, underscore win winery. Okay. And we have Facebook, Vineisola winery. Okay. Great. Alright. That's fantastic. So check it out, and that is it signing off. Listen to the Italian wine podcast wherever you get your podcasts. 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 Italian wine podcast dot com. 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