Ep. 1658 Anna Obukhovskaya Interviews Alessandra Tessari | Clubhouse Ambassadors’ Corner

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. 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 take 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, everyone. My name is Leica, and welcome to Clubhouse Ambassador Corner. So for today's CDs, she's not in the office today, so I am here on her behalf. It is so much fun because This is Club House Ambassador Cornerer, and it's our favorite favorite podcast show on Italian One Podcast. So for today, we are having another clubhouse with Anna O'Buhoomskaya I am so excited because I will be seeing Anna tomorrow at Tavia Jetas Cholastica in Aetna. And so, yes, so that's it. And so for today, she will be interviewing Aleisandra Desari. Okay. So this is our one hundred eighteenth episode now on Clubhouse Ambassador's corner, and it's been really a labor of love because we've got our Italian wine ambassadors interviewing their favorite Italian wine producers introducing them to us and for sure also sharing it to the Italian wine community at large. So, before I begin, I will just be introducing Anna Obovskaya. So she has obtained a fourteen years of expertise in wine retail Marketing and sales worked in a number of bigger companies and independent projects found the Italian wine tasting club. In twenty twenty three, she became an Italian wine Ambassador driven by passion for European wines. She moved from Saint Petersburg in Russia to the charming slovenia. Currently, she's holding a position of a portfolio development and sales expert at Dobroveno, a wine important company in Rubiana. So how are you today, Anna? Oh, good. Good. Doing good. I'm also excited to be going to Tarminagurma at tomorrow. I'm starting tomorrow. So we'll see other ambassadors, and it looks like a great program based things and some visits, to the winery. So I guess some of the listeners of Clubhouse are already attended. So you guys know how it feels. I don't yet. Yes. Right now, we've got Kevin Slawick, Valentina, Yiegas, Ellen Elena, Elena, and they're here. And, yeah, so thank you so much for always listening to Clubhouse Ambassador's Cornerner. We are recording the session, so it will go to everywhere around the world. Yes. So going back to the Jita Skolastica, it's something that is, I guess, it's also my first time. It's really an exciting thing for the Armenia. Right? But today, the star of the show is Alessandra. So tell us, why did you select Alessandra Desaria as your favorite producer? Well, you know, I truly believe that the world of wine is all about people, actuary, you know. So Alessandra is, is a young and bright person that I enjoy having one conversation with. I would like you all to have this joy as well. Okay. So and then what are the learning objectives that we should be expecting from this interview? Well, we usually have at the club house and the Italian White Podcasts. We usually have producers. They tell about the state. They tell about the region and all, but this case is a bit different because I invited Aleksandra. I actually just speak She's a young professional and she grew up in Soava area and being an ambassador of it, actually. So I invited her for this interview so we could see a bit different perspective of soava area with her eyes, you know. And just see this region from the eyes of a person who grew up there because we come to the area and we enjoy being a visitor. These are the places that we read about in the books. We learn in lectures and seminars. Then we can't be so excited So today, we will see a bit different perspective of the reason from the person who actually lives there. Yeah. I look forward to also listening to Alessandra's perspective as somebody from the area. So last question is how did you discover the wines of Cantina de Monteforte? Well, it's actually an intriguing story. I spotted out the wines, of Cantina de Monteforte when I was judging at five star wines professional panel in March of this year. I just bought it out some interesting show of it that I happened to taste. I looked at the results that were published, and it was listed continue to month to forty. So I I came to meet them during the Italy at their stand, and that's how I met Alexander first time And it seemed like we clicked together very good as we both share passion for so other wines and later I came to visit the container. I must say that it's a very curious case when one producer, it's a cooperative. It's one producer who makes different UGA's of soave a classical. Usually a producer makes one two maximum three, but continuing to Monte four to makes at least four. I think, you know, along with the other labels. So this is a very interesting case, and I think we will attach this as well how they manage to do that, actually. And, as I know, Alexander is a big fan of this classification of UGA's she will also explain why. Okay. So let's invite, Alexandra. Uh-huh. Yeah. Okay. So I am going to mute myself. And if you have any questions from the audience, you can just write it here in the room chat on clubhouse. So Yeah. Best of luck. Thank you, like, Kjandra. Let me do a quick introduction. Alesandra grew up in the north, of Italy and saw the classical heels. She's a daughter of wine growers. Since the beginning of her life, she wanted to go abroad and discover other cultures. She graduated in Japanese at Karfoskari, Shamila, Iis, and studying for WTT three, moved abroad to Japan in UK for almost one year. And currently, she works in Argentina de Monteforta. Is a call in so our classical area, explaining to foreigners the potential of Gaganica and the beautiful white worm. So, her motto is see your home through a foreign's eyes. So that's it. Chawali, Sandra. How are you today? Tawanna, thank you for inviting me. Thank you all. I'm fine. I'm really in view, sir, of you, and like I can that tomorrow you go to Sicily. I think that you will learn a lot about wine there. It's gonna be also in international programs. Really looking forward. Not only Italian wise, you know. Sometimes it's it's good to see a bit outside of the box. Although I'm quite, I'm I'm very passionate about Italian wise specifically. So, Aleksandra, I got, our first question for you. It's actually about your childhood memory. Can you recall what was your first lifetime memory related to wine? How old were you approximately? Well, thank you for this question because my first lifetime memory was around at age five years old. Well, I was born during Arvista in a family where everyone produced wine. So, like, my friend, grandfather, star producer, not produce wine for them, for themselves, but selling wine for a cooperative. It was harvest time, the lifetime. It was harvest time, and all my family. Also, my dad, a brother, mom, and granny's, we were in the fields to picking up the bungee scrapes. And during harvest, I can stay at home alone. And so in the afternoons, they bring me with them in the fields, and to make me feel comfortable. My grandmother paid me whenever I fill the whole basket with grapes. Well, at that time, it was like ninety, ninety two, ninety three. It was like, two thousand of later, like, a few, few morning. But if I thought about that memory and insight, I like to remember that memory because they usually told me the story of the parcel of the field, the single vineyard, the eugea, that, I'm still, explained to the customer and to people that visit the swabicle area. How pruning is better in a specific field, the potential of gardenaga, that the grapes that we produce, swabbing. And actually it became very useful also for my job, remember that kind of memory. So I think, my childhood, at five years old, until until ten, eleven. So when I did the harvest with my parents, Well, that's very interesting. And, considering that you've been on the on the vineyards, that early, in your childhood and you learned a lot already from your family members, Why did you decide to, take a similar course? Why was it important for you? Well, well, since the beginning, I wanted to go abroad. I well, actually, I was born in a a village, a small village in Saube, a area called, since the beginning, I wanted to go abroad, but, became a sumilia. It was a turning point for me because I studied in Japan. Or university. And when I was there, I always thought about my future. Well, a language could open your mind, but unfortunately, it is a skill. So I wanted to apply what I learned in a specific field. And when I was in Tokyo, all my Japanese friend, I lived there in a Japanese family were so enthusiastic about my roots, harvest, how one is produced, because actually twelve years ago producing wine in Japan were not so popular. And so I went back to Italy to finish my master at Kaphoskari University in Venice. I studied to become a sommelier. So I decided to carry on my study, finish my study in Japanese language, and culture, but, approach with, wine culture. Well, I understand that. So many education is, is a turning point for many of us actually listening to their story. Once you're in in Tuesday, but It's a game changing thing when you when you actually learn more about traditions about grape varieties, about techniques and and all the scientists part behind the winemaking. And, yeah, so, can you please share what are your current duties in the estate now? I know you're a multitask person. Yes. Actually, you know me better. Yeah. But, I I work in a cooperative in Swavek class Cisco area. But, it's a cooperative, but it seems like a family mostly. I'm in charge of selling marketing, together with my colleague, Luca. We follow the customer from the fair, and after to preparing the bottle with label tailoring, and then with the documents to export. But actually, I really like, wine word, and so I really like speaking about wine. So when there is a chance I bring the clients in Saabecasquez with my Chinguo Chento or the car to explain the power of our land that many times is underrate, because it's really difficult to explain our land. In this case, my home, even if, you never seen it, because actually, soave, you can find that supermarket, but actually all the wines that you see just only the bottles, you don't know the story behind the label. So my aim, my goal is explain what is, inside a bottle and, explain with patient, my work and my job. Yeah. I guess one day you will become famous with your little fiat car. It's absolutely beautiful. It's, sky blue color. It's, almost fifty years old. True vintage. It has a it has a window on the on the ceiling and on the top of the car. So I I would like it to provide it with you. Yeah. But when you show the heels of soave to foreigners, do you actually see it differently yourself in what way? Well, probably thanks to my study and all the experience that I made. I can see my land through a foreign eyes. When you got used to see amazing landscape, you don't recognize it since when someone from outside say, Hey, well, this place is amazing. For example, it happens when my marketing professor at Kafusca University, She's a professor from, also university, visit my home. She was in Italy for research, and the goal of her study was, the IGP project. She's was doing her search, how to apply also in Japan. And she was so interested in how we cultivate grapes, how corporate is work, how we produce oil because actually in our land, mostly we produce wine, but also cherries and oil. And in that point, I understood that even if for us, it's normal for someone from abroad is different. And so I changed my point of view. I start to explain usual things from a different perspective way, I think that the point, that I explain to customer what's my land it is. Do you think that there are some things that locals from Saudi area don't realize about the area as much what are those things? Something that is obvious for you, but people don't really realize how special that is for them. It's a really difficult question, but probably it could be recognized but the beauty in every act they do. For example, treat the fields in a sustainable way. For example, don't put rubbish in the fields or because beauty is really important also for the mind and also for the spirits inside And traveling, it helps a lot, see other countries in which way they work, not only grapes, but also other kind of cultivation. I think that better ideas comes when your mind are in a relaxed mood, and also come from other fields. So I would like that more synergy between wine producer and probably go abroad and see other grape variety and other winery from abroad to see how they works and go back and, apply in our land. I think it's a very Japanese way. You put the answer. So it's really all about beauty. For me, so Ava Hills is one of the most beautiful places in the world. Just because it's so even. It's a beauty created by nature together with a human, you know, all these terraces, all these winers, and actually people of South Africa will keep these skills in a proper condition, you know, because with a lot of rain, there might be soil going down. So they maintain terraces and really keep the beauty of this place, this even, you know, as it should be? I guess, do you think that most of people take this beauty for granted, maybe, They they maybe think that all other places outside are as beautiful or people get to live in, as beautiful places everywhere else. Is it that also or it's, wrong perspective that I'm growing? No. I think that it's a good point that you say and actually act in a treat your land with beauty and see like with beauty. It will be helpful also for the people that, work and live there. And, you don't get bored after this landscape. I always recommend to travel, go abroad, and see other prospective way. And after go back, and see how beautiful land we live because actually after I will say, but our land in the past was covered by the ocean, tropical ocean. Well, we are surrounded by former volcanoes and it's amazing because we cultivate grapes in the former volcanoes. It's quite amazing. But if you've got use to these things, you don't recognize it. If you go abroad, you can see other reality, And after you back, you understand this kind of land is such a gem and that we have to preserve maintaining firstly. I totally agree. I totally agree. It's very important to go abroad and see and compare and cherish. The place where you grew up. As a person who lives now, not in the at the place where I grew up, I'm I can say that after all my travels, I get to see, the place where I was born and and get to see my parents and family. I cherished Place way more. I understand the specialty of this place way better than I used to when I grew up when I was ten, fifteen, or even eighteen, you know, after So these are very valuable things that you're that that you're saying. You know, Alexandra, if you let's say, if so other region was a person, let's imagine that. How would you describe it? What age, male, or female, what kind of character could you, do you have enough imagination to, to tell me? Swave is benefited the same to the name that means placing agreeable. So a good point for soave. Well, my thought, soave is a young, mostly young, no matter the gender, but generation open to the new challenge without fear. Intelligent, full of enthusiasm, open and ready to get into the world. I always thought about soave as a young perspective way because, actually, soave and gardenica that the grapes that come from, is really versatile. You can do everything with Garganaga from dry white wines, sparkling, vintage wine. So I would like to put in the young generation and, really full of enthusiasm and ready to enter in many markets. So I hope and in the future we'll give, this kind of opportunity also not for only that produce swabbing. Italian wine podcast brought to you by mama jumbo shrimp. No. Thank you. Thank you very much. Well, it's quite surprising. I I thought you would draw a bit different picture, but that's, that's very interesting actually. So this young energy, you think. Really nice. Considering the wine scene, considering the style of, modern swab classic wines, I would agree. Actually, because these wines are just showing their full potential yet. I think they still very underestimated. They still will show their best at the wine scene Definitely. But, you know, you're a representative of a young generation. You told me actually that a lot of young people want to leave, want to go from, from home, want to go from to somewhere else, live somewhere abroad or some some other place in Italy or some other place in Europe. So what do you think? What makes them want to do that? I mean, when I come to visit it seems to me the the most beautiful place. It's perfect. It's very quiet. It's peaceful. It's very harmonic. But you live there all the time, and you definitely have a different approach. You do have different, perspective. What makes young people wanna leave? Well, it depends on what are you looking for. It's not easy to live in the countryside, but, you know, literally, I think. For many reasons, there are pros and cons. PRones is the peaceful, it's the landscape, For me, for example, when I was in Japan, it's the light of the sun that in summer last, until nine pm in Japan at four pm. It's already dark. Cause, if you wanted to do something, not related with agriculture. You have to move away. For example, during COVID, it was really struggled for me. And so that's why but, you know, I became a beekeeper because I usually I worked a lot during COVID in the in continuing, Montefort, and I didn't, I can't move. And I I'm a coolest person. I usually go abroad to visit my friend to this cover new cities and new culture, but actually during COVID, I can't. So I became a beekeeper to concentrate my energy. So I think that my grandma usually say that roots for a person are important but we aren't trees. So it depends. There are many steps of the life. So, you have to balance. I understand what's the most important for you and what you want to achieve in the future. I understand when younger people want to go abroad because actually I I wanted me in the past to go abroad, but you have to balance and understand what you want to do as a job and obtain as a personal like, culture skills? Just your personal opinion, if somebody decides to go or hesitating about whether to leave or whether to stay, whether they're bring something good for the area they live in, or just go abroad and seek happiness somewhere else, seek for, exposed somewhere else, seek for job somewhere else. What's your personal opinion? Shall shall young people go or shall they stay? Or shall they go, of course, yes, because, but the first personal things, they need to discover the world or the other culture or other people. And after they can go back and they give the contribute of course of our land. If you stay at the same place for all the time, you can't understand the beauty because you got used to this landscape. If you go abroad, if you met other cultural people, you understood the power of this land, but not only in Swabecasico area, but in all of the world. So that's why I usually, say to go abroad, to make a main experience, and after, if they want to go back and contribute, to Italy, I mean, to the the homeland, to increase the value also, to give the contribute to increase, them. You know, I would I would agree with this perspective. Maybe because I I did that myself when I was a young person. I also moved to see the world and to not the whole world, but some parts of it, of course. But, I also wanted to see something else and just enrich my life with other perspectives. Let's go back to the wine to saw of it, to beautiful, saw of it. What do you think are the most specific traits of saw of a classical area and, what influences the style the most? I mean, you're the right person to ask because you know the area so much and you show it to other people to tourists. What is your answer to this? What are the specific traits? Well, firstly, I say that you are young. You are still young, and you go I mean, you come from, Russia, and you live in Pennsylvania. So you contribute a tour, the place where you live. So, I mean, we are on the same point of view. So that's why probably we understood each other about what we are doing. About soave, the mostly that I like to speak about. Fine. Well, if I think about soave classico, when you speak about soave classico, we speak about the historical use of, so mostly, suave, municipality, and the if I have to speak about, suave classical, probably in two words, basaltic stone and Garganaga. Well, imagine that fifty million so years ago, our area was covered by tropical ocean and volcanoes underground. And over the years, that kind of volcanoes have been emerged and men started to cultivate Bines there. Thanks to the consortium from, twenty nineteen. Swave has thirty three Eugea that you already told, it's like a geographical and mentioned single vineyards. As a cantile monitor, we have the chance to winifigate, four of them. And it's really interesting because we can see the potential of terroir in the glass of wine. For example, I'm really related to Castelado because actually my, my parents have, a parcel of field there. Castelado was a former volcanos, so basaltic soil mixed with iron. Really impressive the color of the soil. And, the shape of castellato is really, kawaii. It's really cute in a Japanese way. It's really cute because it's recognizable, from like, all the alpune valley that, the the valley that we are about. Because it's recognizable because on the top of the volcanoes, there is a hood and you can go up there and see the beauty landscape with divine grapes. So it's really, really amazing. There, we produce the soave super duode classic OCG. It's a well balanced wine with ease of apricot. For example, the particular things of our wineries that we've unified all the single virus in different way, but also in different period. For example, Castellaro, we finished our best two days ago. It was the last time. On the feet of Castellaro, there is another Eugea called the Tremenalto, born from lava flows of the former volcanos Castelaro. There there is steep slopes around forty percent facing to the north and north west, so the grapes are really, really ripe in the middle of September. The harvest tart from the middle of September is a suave classical with peaching and the really, really freshness. In this Eugea, we carry on the project of word by university friend to preserve biodiversity. It's a a project that we start during COVID while I became a beekeeper and me and the agronomist think, okay, what we can contribute to the environment. So we found the association worked by university friend. And also, thanks, with our grown up in Sandre and our bank growth. We create an environment of comfortable for all the pollinating insects. So we put the the be the be housed there. We put some plants to increase the like the bees, the bone bees, and it's really interesting how we carry on this project. Not only for to produce wine, but also for the environment. And the third is for carina, but probably the well known UGI single vineyards in survey class cicom. Thanks to other private wineries that they made a really good job to explain the potential of this terroir for scaring us surrounded by roots and it's really helpful, that boots for the ventilation and to have healthy bunches and the good wine for longevity. That's why our first carina stay in the food barrel for at least one year. Because Garganaga, the amount of grapes of suave is really versatile. And give her the best in the years expressing the noise. Tony sent and, it's really incredible and really creamy in the year. So soave can be easy drinkable. I like to say that soave, classical. For example, now we are selling twenty twenty two. It's really easy drinkable wine, but also there are many facets of suave. For example, our fuscarina is twenty twenty one. Amazing wine that you can see the potential of Garganaga in the ears. And, the last, but not least, because I like so much. It's another to have a classic, or superior, beauty that particular basaltic tough soil gives, some citrus note that totally different. For example, for Castellaro, that, is the same, suavecarcicos superiore, like appilation, but totally different. It's really interesting how, parcel of fields a vinificator in different period and in different style can may we can made a different and specific feature of a kind of wine. Thank you. That's that's very interesting. Yeah. The area is so versatile and So indeed, wines from different UJ's are having a very different character. It's always curious to to explore other labels, other UJ's, compare them with each other just as you described. Some some have more some wines have more linearity. Some are more ripe. Also, depending on the temperature, depending on exposure. The soils are very, fertile. So on the top of the hill, sometimes if there's a forest, It looks really like a jungle. You took me once to that what was that UGA remind me? Was it Castelare? Yes. Right. Castelaro. Yes. Castelaro. Yeah. So it really on the top of the hill, there is a small piece of forest but it's so wild as if we are on Amazon somewhere in Amazon, region, you know, all these plants from above, from the ground. It's really a lot of plants in one square meter, I can say, very, very surprising to find it in, in Italy on the hills of the unit, region. And it's so over hills. Quite surprising. And it's strange because if you see that many years ago was a volcanoes that actually if you think about volcanic soils, you think about that now you think about strongly, but actually they are active volcanoes. But we are lucky that here and then in Colorado in the North of Italy, we are lucky because actually we are volcanic soil that gives really minerality freshness on the wine that, they became a really outstanding wine. Yeah. I agree. And how do you actually manage in cooperative to have all these different labels? I don't know any other example where a producer has so many UJs altogether in one hand. How do you manage to have all these labels? I think that we tried. This is a project. The first project was Castellaro. With Castellaro, so I've got a class that you we went together. Well, actually, we have one three glasses of with the vintage twenty fifteen. It was the first project of, our director. How can we handle? It's difficult because, actually, we have to explain to everyone the potential. You mean explaining it to the wine growers, yeah, who work in the area. Yes. But actually, to the consumer, you asked me about the consumer. Right? How can I explain them? Both sides actually. Both sides is interesting. You have to explain to wine growers to actually stick to the, you know, yes. With the vine growers, yes, because they're selling us the grapes. So, so for example, in Castellaro, we have six vine growers that have the fields. So, for example, we started ten days ago the harvest. We know that only ten, this kind of vine growers can give us the grapes, so to win if I castellaro. And there is specific tanks, so, you know, we try to preserve the terroir and the grapes. We divided the mass, the liquid, to understand the potential. And after we understood in the years that castellano castellaro has a specific features, such as the Tremino So it's difficult to explain to the consumer, but it's not too much difficult when they taste because they are different as though they come from swabic classical area. So everything depends from the soil that come from because, if you go to Castalado, you can see basaltic stowing with iron. Tremenalto is tough, like Monte Grande. For Scarino, for example, is a mixed soil, but thanks to the hair, the ventilation of the wood, totally different kind of wine. So it's more difficult to explain when you taste the wine and you understand that totally different wine. I mean, totally the filarus, there is, of course, the filarus of gardenaga. But from the different soil, we can make, a different kind of wine. And, this is pretty amazing. And I think that is the potential of gardenaga. Because for example, terminal two is a twenty twenty two. For Scaquarino is a twenty twenty one. Depends on the vintage that we are selling for. So it's most difficult to explain that when you taste it, you understood that yes. This is terminal two and a specific features of that kind of parcel of land. Yeah. I feel you I feel you're so much because I did the seminar on soave classical wines on different UJAs. And it's impossible to explain people why these wines are different unless you actually show the map, you show all these different plots with, this heels with different exposure with different height and just a composition of the soil. Yeah. Just these things that you're talking about, and it's impossible to explain without showing actually how land looks like, showing them hills at at the video or pictures and really explaining the background of of this whole idea of, micro zoning. You know, there are enough, specialists that are quite skeptical about micro zoning. You know, there's this debate going on in the in the wine world, whether this micro zoning is is a good thing or it's just an additional or or it makes everything more more difficult to understand in the eyes of wine and twosets in the eyes of wine consumers. So I'm definitely on the side for this idea of UJAs because I see how much work was done, how much study was done, to actually, select these different plots to to show the difference of all this area. And, yeah, I I agree that consortium did a very good job on on actually doing all the studies and explaining, and it's still a long way to go to communicate this idea of UJ's because when people drink wine from burgundy, it's quite obvious for them that Shardona from all these different areas. It can be different. But they cannot expect that from so other classical because it's it's quite underestimated still. But considering all the different markets that you work with, who do you think are the most interested in this concept of UJ's Do you think that Japanese market is is, quite interesting? Is it, maybe a firsthand? Maybe it's one of the biggest consumers for Savacolide score. What is your picture on that? Well, this is my couple I mean, because actually, this is my master case at the university. So I studied a lot about, soave, ma'amos de soave classical how, soave classical enter in Japanese market. And, yes, soave made a good job with Japanese market, but I would like to say that it's only the beginning. I thought it start at ninety seventy because Japanese market need to build, customer loyalty. That's why it increased step by step and slowly. But, for us, for example, it gave us many satisfaction. For example, in nineteen seventy, soave was a well known white wine in Japanese market. For example, the white wine Italian was a soave, and the red wine was a county. White happens, because They have been the first Italian wine to enter in the market. After years, other Italian wine, of course, entered, have the possibility to enter in Japanese market. But soave still be recognizable in Japanese consumer's eyes. It's difficult to explain, to Japanese market the UGI, the single vineyards, the plots, like, they have to visit us and we explain. They are really interested in how we, work in the vineyards They are really curious. And for us, it's really, really, a good challenge. And for us, it's really, satisfaction, satisfaction things because, they are really happy to know how we manage the wine and also the the grapes. Consortcil, for example, made a good job with the UGI, but also with the many campaign that made it in Japanese market to stimulate the selling of Swave there. For example, for, for Kantheri, MonteForte, Japan is the second ex for the country. We actually work very good with them. For example, I have been in Japan for a job two months ago to join an event in Fukuoka, and I was impressive how many people, how many Japanese people was drinking a suave. And as a curious person that I am, I try to speak with all the participants at the events, and many of them are the day event. So join the event because suave is a good wine, is a drinkable, freshness, but actually easy to match with the meal. They cook at home. I was so impressive how the owner of a restaurant worker, they made a, for example, some gadgets, some t shirts, fun with printed to create a kind of community with the owner and the customer. And this happened because they had the possibility to visit Swave and see through their highs, the landscape, and meet us the producer. So it sounds like they became a kind of a Swave ambassador in Japan. So that's why Swave is really popular in the Italian wine. Swave is at a higher place. Just for this reason because, for example, Consart made a good campaign like, Swavee by the glass of Swavecimo from the restaurant owner to increase the value of Swavee. Well, actually, UGI exist. It's difficult to explain. It takes time. And, the clients, the customer need to visit us to understand the potential of our land. And, it's, if I speak just like, our terminal to our castellaris like this because the soil and exposure, it's quite difficult to understand. But if you come to our land to see actually what is it this kind of u g r. What are the the single vineyards? You understand that after you taste the wine, you understand the potential of Garganica in this kind of soil. Yes. I would add that both things are very important to actually to see the plate to or at least to see the three d map. And second is to actually taste a different label of these different areas because then you see the whole difference, the whole idea behind it. Definitely. Alexandra, we have a question from our followers. And the one is from Kevin. He's asking he's saying it's no doubt that these wines are world class. Are you witnessing outside investment in the region? Is there any outside investment in the region, Cassandra? Do you know anything about it? Well, investment, you mean that other wineries from other, other one is from, outside come in our land. Like, you mean this? Yeah. Investors from our side of Soave, investing in the area produce wines? Actually, I think that's, many one thing that suave has a potential. And, there are many wineries that produce, for example, the red wines such as Balpolicella but also soave because, actually, it's a easy drinkable wine. For me, for example, a soave, the vintage twenty twenty two is like summer, summer wine is a drinkable, freshness. It means like a good memories for summer time. There are many investment, of course, and, it has a potential our land. Of course, we are in the border between, Balicella and Proseco. And so, it's quite hard for us to survive. But actually, I think that with a UGI, we have the potential And, we have to explain to others what, our soil it is and our potential, we have. Actually, Garganaga is, amazing grapes, versatile that you can do everything with this. From sparkling wine. For example, in Japan, it's really popular, so that actually in Italy, not really popular. So you can do everything with Garganaga. And so other wineries, from other, land, the sea up potential. Thank you so much, Alessandra. It turned out to be a very interesting conversation all in all discussing, so our UGA scenarios some other styles of wine, and also you will be in an ambassador and a person who who actually grew up in this area, you showed a very interesting picture of also other classical wines in the region. So thank you so very much. I'm returning the floor to Laika. Thank you everybody for listening. Thank you so much, for inviting me. And I hope you enjoy the conversation. And, if you have time, if you have a chance, visit our land and taste, not only our container in one to forty wines, but all the producers that produce for our very classical wine. Okay. So thank you so much for the time, and thanks a lot also for ambassadors who dropped in to listen in. I wanted to ask one last question. How can our ambassadors reach you? If for example, to visit you. Yes. You can visit in the winery. You can visit the, and, we start to to invest in, in no tourism, to force a customer to visit us and understand the potential, of course. And so, we do, like, wine tasting, we can do we can go in the heels by car and also we do, kind of harvest with the vine growers, from other customer that want to visit our land. For example, three weeks ago, come our customer, and try to do harvest with us. It was really, really interesting. And so if you want, to visit us, please feel free to ask me or write me. Okay. Thanks a lot, Alessandra. Before I close the room, I would like to also mention that if you guys want to host Clubhouse Ambassador's corner in the near future, you can write us at info at Italian One Podcast dot com. Alright. So That's it, guys. And thanks. Bye everyone. 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 Italianline podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, teaching.