Ep. 1735 Luis Reyneri Interviews Nadia Zenato | 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 taken from the wine business club and it 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. Alright. Hello, everyone. My name is Leica, and I am going to be hosting this club house ambassadors corner on behalf of Stevie together with Luis. So I just wanna check if you guys can hear me. Hi, Risa. Yes. I can hear you. Hi, Luis. How are you? Hello. I mean, I'm doing well. Thank you. Yeah. Thank you. Thank you. Talk, so we don't have a lot of people, but we are very thankful for everybody who's here present during our interview call with Nadia and Luis here on Club House Ambassador Cornerer. So welcome everybody. And so for today, I will be introducing to you Luis Reneri. So he is from Cuba and he's an advanced based in US. Right? Correct. South Florida. South Florida. So you're an advanced family here. So tell us about your wine journey. How did it start? Well, I, I've been in the restaurant business for a long time, and then through mutual friends started enjoying food and wine and became more interested. And then I heard about this, program, the court of master sommeliers and being born in Cuba, I had a quest to become the first Cuban born American raised master similarly in the world. I was able to pass the service in the theory, but I I didn't pass the the Tasing, unfortunately. So I also got more involved with Italian wines particular when we opened our restaurant, the Grove Cuchino wine here in South Florida. And I passed my Italian wine professional certificate last summer as well as the Italian trade association certificate, and I also hold the certified wine educator. So We do a lot of tastings and wine dinners at the restaurant, particularly focusing on Italian wines. I'm just really curious since you have already tried several Italian wines, I suppose, but do you have a particular grape variety that you could say your favorite Italian wine grape Well, it's like children. I have a lot of favorites, you know, it's Italy. And so I have a preference to things from Piamonte, Nebula, and of course San Giovanni from Tuscany, but I'm a fan of Amaron, and just the deliciousness that these wines provide, especially with food, and I'm really having a lot of fun educating our consumer, taking them from new world to the old world, and of course, in particular with our restaurant and our wine dinners and our wine programming. Okay. I would have been surprised that you have selected Zinatto winery as your favorite producer, but tell us more about it. Why did you select Zinatto winery? Yeah. So I've been to sixteen of the twenty regions in, in Italy. And when I was in Las Vegas as a small day working at Balaza. At first taste of the valpolicella, And then my learning curve just was attracted to the style, the perfume, the aromas, and then the the tactile experience. Right? Because I'm a very tactile person. I love acidity, but I love texture and finesse. And from there, I started serving their wines. And when I got to Amarona and can appreciate the style and the challenge of making such a wonderful one. I never looked back, and we do very well with the wines here in our restaurants, particularly I'm Arona right now. And so I also like to feature a lot of white Italian varietals, pecorino, and Gerlianna, of course. So I'm having some fun with that now especially in South Florida with our warm weather and a lot of our seafood dishes and pastas. Oh, that's fantastic. And also, we are all craving for something summary right now because here in Italy, it's really, really cold. And definitely. And since most of our listeners are really, you know, on the geek side, And most of them, actually we have here Italian wine ambassadors and wine enthusiasts for our Italian wine house. So tell us what are the learning objectives of this interview today? Right. And so to your point earlier, even though it's a small audience right now, I hope that the reach is, you know, multiplied by various so social media channels. And I think to my discovery, not knowing Zenato, and particularly Benato, think the number one pro, objective is to tell the story of Danato and how how long they've been in this part of Northern Italy since the sixties. And so that would be a main objective to expose the brand and their story or to lovely story. Of course, they're beautiful wines and work. We can find them globally. Second, I'm curious as to the, investment in Tuscany, so I'm sure now they'll touch on that. And then, you know, the third objective would be how does a laundry that's been well established adapted challenges in this global economy. So I'd be curious to get knowledge insight. Exactly. And you're also right. So this clubhouse interview is being recorded, and we'll put it up on all our channels on Italian podcast. In fact, this show is actually the favorite of all time, so it goes all around the world. So we are so happy that you're here and you also introduce Nadia with us on Italian Y podcast. So my last question would be, how did you first discover the wines of Zenato winery. Yes. As I mentioned, that when I was in Samone, Las Vegas, I worked at the Bellage of the Cedar Resort and, study for the master's in Malier as well as a certified WAN educator. And, So when I got to Northern Italy and I started tasting wines, Saaxanatos, I was really impressed with the quality, the the texture, the way they marry with food, and also the result of, the guests really enjoying their wines in particular, Polytella on a lighter style, but then for a more sophisticated consumer that I'm at on it. And, again, here now in Florida, at my restaurant, I enjoy featuring their wines, and it's always fantastic to try to get a framework of what a consumer like. States, for example, Sabignon Blanc. Oh my gosh. Italy has so many beautiful Italian wines or do you think it's the whites that if you put the framework of the style and texture of what they typically drink, I have found at least in my restaurant that it's an easy transition. So Tabiano, Pecorino Grilo again, something like this. And their new discoveries lead them to want to discover even more about Italian wine. So I think the main objective here is to just the ambassadors, truly ambassadors of what's happening in Italy. I'm just thankful to be here. Thank you, and thank you, Stevie, for the opportunity to speak today. I I am actually with you that. Also in love with Italian wines and there's just really a lot of diversity and flavors that to explore even probably I'm not even sure if I've tasted all the wines of Italian wise and Anyway, for sure, the spotlight for today's call is about Amarone and about Zenato's winery. So I am going to mute myself and I will leave the floor to you, Luis. Okay. Thank you so much. I wanna introduce Naya Sanato and one of them sixty years ago, Sergio, and author, her dad found his passion and purpose in the leaders of San Bernardino in the Veneto region. Together with his wife, Kavala, Sergio worked the land to create a brand and legacy that continued today with their children, Nadi and her brother, Surgis saw a promise in Tabiano de Ligana and planted roots in San Bernardino de Ligana, where today the family San Castina State sits in his ninety five hectares of vineyard land. He later took over to the Costaolunga state in the heart of Baltimore, Pachella Clasica, and began crafting wines using the local Corvina, Rundinela, and Oceleta varieties. Over the years, Nato raised the standard for Volapolicella. Today, the family remains committed to crafting the highest quality wines the region has to offer. So Nato has long been considered one of the region's premier producers with home wines, including, like I mentioned, the Ramano de Velicella Plasco, as well as the Repassa, Balpolicella superiore, and Alaneda Rosa Veronese. Nadia is responsible for the company's strategy, the sales network and marketing of the Sonata winery. On top of that, she's also the winemaker of the Santonina company, which is very interesting. I'm sure she'll elaborate, which she aims to create Didrosis on Selena Delgado, a red wine, and a land of whites. So now they're welcome. I'd like to start by asking you, as you were growing up and your parents, their building Sonato from the ground up, what would you like to be part of that family experience? Chiao, thank you to Luis, for, your great introduction. So for me, when I was a child, I could smell the shirt of a, of a wine. I played, among the vineyards, the law for this land, for this territory, and, this work was in my DNA. That is was, how I immediately felt, that my decision I would be like to our land. Joining the family business was a very natural transition for me. So my father immediately recognized, in me, the face of Xerato, my commitment at the beginning was, to promote the culture of, of a wine, in particular, the passion of our family, to communicate in a different way, what exactly, my father, my parents, decide to do in the wine business with a special, you know, team, spirit and, also what is important about, the role of the family. So for me, for, for, a great, passioner to do this, to do what I I do every day. And, I try also to transfer to the product at what is a very important and to communicate it to the entire world. What is the the most important values and, of course, the motions. For our motto is, the Sal of Ligana and the art of Avoccella. Because of Elulgana is, the story, well, my father, sir, just started. And, also, I had a great investment, that we did, for, in particular, for the classic, for the historical area in, in very famous, village called Santa Projodrama Porticella. Today, I am very satisfied spy and proud, what we are down. And, this is an inspiration to do better and better, and, make Zonato more and more a blend of immediately excellence. I love Dimaru. Thank you, the soul of Lugana, the heart of Valicella. You were born in Lugana. Correct? Correct. Yes. Yes. Sorry. I can sense you're smiling. Your pride of Lugana comes out on the phone. Next question I'm gonna have is, how do you describe your wine, making philosophy? And how has it changed or adapted over time? Yeah. Yes. So our wise, the expression of, our territory, you know, our territory. And, of course, we put the day after day in advising, the specific futures, in a search for a virus between tradition and, the territoriality, of our land and also innovation of the other. So every day is a new challenge to do better and better. That's always the quest of a vineyard, right, a vineyard? Yes. Yes. Thank you. And it's very important to communicate with with our vineyards, because, he's a little child So, and, every moment, you have to take care about, this important, territory is important grapes that we do every day. Absolutely. Can you tell us what you've learned now there about the changing consumer taste and wine? Are you developing better wines to that to this or evening with tradition? Is that a challenge? Yeah. So our starting point is always, the tradition. So my father said to transmit the importance of the tradition to maintain, the past, but also we're very, great view about the future with a great innovation So, we take care, for example, some innovation about, not only the, in the veneers, but also, using technology so to improve, every day, the process of identification. But in particular, it's very important about, beside, you know, this important moment about the, the climate change. We have to take more about, the the soil. We we are in a different area of a polychelle at the lugana, so with different soil. And this is very important to work more, to, to work more in, inside of the soil, the soil. Yeah. So in the same time, you know, we we don't follow this trend about, for, the transit to have, maybe in this in this moment, the consumer, try to have, the lighter wines, but for important, important wines, such as the amarone or the the repas. So is very important about the the unique process of drying. And so it is important the concentration of the sugars and the alcohol content and because this is is very important about is why. So, and therefore, this wine, we maintain, the the normal plant. Right. Can you give us some examples of your soil management and best practices? Yeah. So, for example, you know, but, it's very important until when we decide to to start with harvest, over Marona, we have to select, the best grapes, so the the most, healthy grapes, And then, we have, to to dry for, for a few months. And this is another important period where we have to take care about, the process of drying. So the grips has not to be attacked of the mood. So we try to do, to have a more, concentrate on the of the sugar. And, so, for example, in the last five years, the the time of, of a a trying process is limited. So, yeah, this is is very important about, this, practice that we do not only about, the the process of a drive, for example, for the amount of money. And, but, also, about the soil, because we try to maintain the soil that I drive. Yeah. And how high was the elevation in these vineyards? Yeah, it's about four hundred, metars of the, obviously. So this is the problem, maximum point, but we have, in the coastal local state where we have our dinners in, and the soil in the Porticella is more credentials in the presence of sun. So we would like also to call Tarosa. So it's, right, the, right, the soy. Yeah. Yeah. Yeah. And what's the average vine age? These are more than twenty, thirty years now? Yeah. The the ages are more, thirty five, not thirty five. Long do you think they can last another ten or twenty years? Yes. Yes. Twenty years. Well, that's gonna be fantastic. Let me ask you. When you think about where you are today as a leader in the family business, what parts would you share are like your dad? And which are more like your mother, Carla? I like a lot of his question because, my parents transmit me a lot of, very great values. So, for example, for for me, my father, was a great teacher of life. And I'm really very proud to follow these footsteps. So my father, was always a dreamer. So he's a very pay attention about, also the Venatura want to express with, his products, his land is a great region because, my father was a very great pioneer, here in the Nugana area, but also in Porticella. When, you mentioned before about the repass. So with our recorded wine, repassa, so where, he tried to discover this, important method and wine. For me, this is, also my dream that they've become true. I have a very great memories of my father. So I I like, in, in particular during the harvest time to walk, you know, in the in the vineyards. And my father, say to me, it's very important to listen, you know, what the the grips try to say to you. So when it's a very important moment moment to to pick up, so he he told me, you know, to taste, to taste the grapes and, you know, try if it's a is a good facility, if it's a good, ready for a pickup. And for me, it was a important value that he does meet, to me. And, he told me also that it's very important to respect, our great, and a tour, you know, so because a great wines are made in the vineyards. I use it to repeat, not only me, but to all, our team. So, from my father, also, I already did this, very important strong about this important relationship with this land. We saw the ability to always look ahead and try to keep, but if I have a dream, you have to follow your dream. And my mother Carla was, really she's a really strong woman. We're very strong character. And so she does meet me this important, spirit of a dedication about, the work and job about the sacrifice, and, of course, also the the beauty, the taste, the potential for the detail. And, so we are always looking after the taste. That's awesome. Sure. Thank you. So I have to ask you. You probably followed your father along the vineyards many times. Yes? Yes. So I have two questions. What did you taste first? Treviano or Corvina? And that way, first, Trebiano, because, I took the schedule of the of our house and the the rules of Vivbiano. And, for, I know we need to take the car And so it was more, not so easy for me, but, yes, because, it's very, close to the, the street and the wall car even garden, I see the virginias of Louisiana. Yeah. And what age would you say decided that this would be your future? About, the future. So this is, it's a very important connection, you know, between, this, two important, lead that I I meditate. I meditate from, my my parents. And, I I'm I'm sure, but, I wanted to be, and I wanted to be a very important, brand for the excellence of the quality. But also for the important, noon that, I hesitate, for to be, an important, winery from this territory where I'm invested in particular for indigenous groups for the Uganda area with Trigiano. And if I put each other with our Corvina Vernese. So this is, I think, is also our philosophy, where we try to, to be a very great ambassador, around the world. Well, you do that very well. And that leads us to the next question. So you speak a lot about deep connection to the land. What's your connection to Legana in terms of, how's it different from your tie to Balpolicella? So I was born in Beligana, in the land of Ligana. So and, also, today, I I live a year in the heart of Ligana. So Ligana is closer to one of the most important lakes in La Gorda. Was very beautiful landscape. And, so for me, it was my commitment and, passion in the make of our winery grow, but this is very, unusual. I'm, feel like a woman of rest. So I, I love, red wines in particular, Balicella is, the land that makes my heart beat. Marona is the one, of my favorite wine, better represent me. So we have a very full bodied wine, we're very, you know, very, a strong wine, it's the wine, but, also, very fine. It's, is, we've also created the drinkability and, speaks of our water water. Son of an earnt from which it is warm. Yeah. I think there's a lot to play with in terms of flavors from light to full body when you get time at home. I'm having a lot of fun with it as I mentioned with our audience when they are not familiar with these styles of wine or Veneto Yeah. And also the marona and the marona is a wine that is a seduce and all. It's a very, I Yes. Exactly. Yes. Why is honoring the indigenous Viticulture important to you? How many varieties do you grow and can you name them for us, please, for the audience? Uh-huh. So I love, my territory. And, it was extraordinary characteristic because, we have a very important soil. So, Uganda, we have clay soil. We have a special climate because we are very few of the garden lake. Also the years, and the Montes be behind us. So we have a Montebaldo, Montes, the indigenous wines that have proven to have a great, potential, and also, historical, were making tradition. My father, was one of the first, in the early nineteen sixty years, to believe, in the indigenous grapes, as the Trebiano de lugana grape, and, where we have our here we have, the most important indigenous varieties is, better. That we use, mostly for produce summer on it. So we use eighty percent of these important digital scripts. Also, we have, the newsletter. And, another important, grapes, is on in Ireland. But the most important is, Corvina Veronese, where also we dedicate, a part of our vineyards to create, a single group that is called Casasso, what is made with, one hundred percent, Corvina Veronese. This is, is a is a wine, but, we started to produce, with a vintage two thousand four. MXER, we celebrate the the twenty anniversary of this, important crew of, Corvina Verizon. And is that a wine that's only available at the winery, for special special release vintages? Yeah. We have some, you know, we keep some important vintages. And, next year, for example, for, the Crestaso, probably, we we can propose a special special cases, good cases, with a different, with a different historical vintages of Avatresaso for celebrate this important, event. Okay. Let me know the dates I could book my travel now. Okay. And so, the ninety five acres has thirty five acres. Would you say most of your production comes from this state? And what is your total production to give the audience an idea? Total production, for, like, for all our wines. All the wines. So is, is about two million, two million, vouchers. So it's a medium size winery, but it's, that interesting because we are a family winery. And, and I love that story because to your father's point, and you're carrying on is this tradition. You stayed true to the mission and the land. Yes. It ends up in in the quality of the bottlings. Again, one of my reasons for loving your wine so much. Let me ask you, do you have a favorite wine and what food pairing would you recommend to the consumer? Yeah. I told you before, but I am red wine to woman. So my favorite wine is a marone, where I like to pair a very well with, Selena, with meat dishes, or, for example, I like to cook risotto with, Amarone and the pancake, for example, is a typical dish of my area. And, also in the particular in the summertime, I like, Belogara, lugana is a one, but it's a really suitable for many many additions. So from a parity, that we can use, a simple lugana, so it's very easy to drink. Or maybe you can, also, I like to drink elulcanary San Josello, where it's more complex and more, more body wine and where you can, for example, I like to to drink with a special, cheese's, for example, or maybe, with some, like, like, fish, you know, from the lake. For example, we we use a trot or a lucho. And also another, dish that I like to prepare, especially when is the season, is, is available, is asparagus from, from verona. So it's a very, very, type of vegetables that we use, in a particular season. So in the spring season, and I like to cook this with, result. Italian wine podcast brought to you by mama jumbo shrimp. Now that you're making me very thirsty and very hungry. Well, he's following up. And he's not the to have to pay for my my cuisine. Oh, you betcha. I would like to. I was there last, last spring, and I would say that anyone, if you haven't been to the, Vanessa. You know, near Lago, they got there. It's just picture perfect. It's absolutely beautiful. Everything the landscape, the people, the food. And, that risotto with pumpkin sounds very good. I will have to tell chef Joseph to do that this week because we sell a lot of risotto at our restaurant. Yes. Can you tell me about the story about the Stuttigar cuba two thousand and eight? Yes. So this is, was our first, being a teacher that we live with our Marona Kiviosorikos. So and, all started, in the two thousand eight, when we decide, to left the Saboneo Cabaro in our cellar, to rest for ten years. So inside, there was, our excellent, Marona. So our best Marona, so we decide, to wait and let time, walk it about this magicka. So this, slowly transform me this is in, that that wine. So ten years later, we just, was open giving birth to the first, limited edition of it's an historical archivios Oracle. We release two thousand five hundred voters, all in number. And, this is our, expression of our love, our education of for the wine of Marone. And, so this is was a very great result of our, of a great anticipation. And so, this is, also was an important being touched. Because, it was the latest harvest that we did, with my fellow sergio. So I wanna keep you historical. This was the first vintage And the next vintage of Babarquivios Rico will be two thousand thirteen. And is this wine available internationally? Yes. We can, yes. We can, we have a limited production. But you can, find, you know, special, demand of our white water. Yes. Yes. Fantastic. Thank you. And, I'm gonna have to find some here in Florida for us. Yeah. Yeah. For sure. For sure. It's very limited because, we release just two hundred five hundred bottles and, five hundred, all is in a special, good cases we're the the wine age in Arizona. Okay. So it's very unique. It's very, very, very particular. And, of course, about the the flavor also is very intensive, with a very, you know, tobacco or something very magical wine. Yeah. And so this is a blend unlike Casa, so a hundred percent Corvina. This is a blend. Correct? Yes. The the Corvina Sasso is, one hundred percent. And this is La Marona reserve. Ramalona Kibos Chorico is the blend. Yeah. Yeah. It's most important. It's the that we use. It's a Corvina veronese. Perfect. What is the story behind Depassa? Why did you pass over to your boss? A and O. Yeah. I pass over to our iconic wine. So, my father, Sergio, was a great, pioneer. This, you know, about this technique of, the repasso, because, when my father, Sergio started to produce, the repasso repassa, was, nineteen ninety two. So it was the first big purchaser. And, in that year, in that vintage, there was nobody who produced, and, so this is a method that we rediscover, and my father tried to rediscover in a particular moment where the Balcella was in, you know, in a software moment. So it was, quite difficult also to promote our Marcella, not only in the USA about around the world. So and, he tried to do something different, more com complex, more, unique. And, he decided to do an introduction of this method of a repassa where we take our best and, we we do a second fermentation into the skills of a marrone. So it's very important to boil a marrone. And, so he this is, it gives that to a more structure, more aroma, more color, more complex wine. And so for us, this, asset method, then in the future. So it become, not only a method now. It's a it's a doc. It's a UC. So, and we call Huawei Pastaso Zonato, and I call it Challaripaso. And, today, on the market that we offer the vintage two thousand nineteen. So, and they said twenty seven years of bravo bravo bravo bravo. Sorry. You know, I'm very, very proud about this. I want to, my father, Sergio, tried to really discover it also, other producer of, of a, by the way, I said that my father was a really great and telling me about, this important wine as a very pastor. Well, it's obviously, again, thank you for making such beautiful wines. I'm curious as to your investment in Volgari. Can you share with the audience how that came about and and the story there, please? Yeah. So Volgari, you know, was a lot of the at the first site. It was an area area. That gives, not only my parents and but also me and my brother, Alberto, great emotion and inspiration. It was a place that brings you back to life because you know, in my my parents and my family, we like to go for the sea in, in Iberia called, kuntala. So it's after Oregon. So is in, between, a burglar and rhino size. So very beautiful, seaside. And so every summer, we like to to go in this, this, in this area. For Walgreens, to Walgreens. And, so in the early two thousand years, my mother, Karla, and traveling, with my father, and, so they she was a passionate, by this place, so decide, to find that if there is a possibility to do an investment and not to do something because, it was, emotion to every summer, every year to go, through this important land. And in two thousand, free. She bought a small, a small, area, a small, free, AT sector estate in Bulgaria. So, we cultivate also olive tree. Cabernet and Merlo Vais, located along, along the the Piebel Cruises. So one of the main, important street in the earth, in the heart of the population. So we decided first to sell, the grapes. And then with Vivinta, two thousand thirteen, we started to produce our first, of Bovary DUC with the name of my mom Carla. With surname, and we call the pod Air prospero. This wine is very elegant. It's very, pleasant, balanced extremely, drinkable, wine. So I'm very, very proud about, about this, important investment that we decide, to do in, in Boulder because, now he's very famous. He's, I know that when we decide to invest, is not such a famous as as now. And imagine production here is pretty small, given three point eight hectares. Yeah. So we produce, in this moment, sixty thousand bottles, and, we will be the future maximum to produce, fifteen thousand motors. Yeah. Because we planned, a few years ago. So in five years ago, we planned a new vice on the low and so in the future, we would like, to produce, fifteen thousand. Are you finding, these can be classified then as supertestments? Yes. I am a valued farmer, super Touscan. Yes. And so would it be fair to say that you're exploring more of some of these board of wire tools where it's been at through Tuscany with, particularly Kevinie, sovignan, and Berlow? Yeah. Yeah. That's an area of exploration for you from, the traditional Benetto varieties. Yeah. Because I am also very fond of, of this particular, grapes has you know, that I am also a single and unique project with my mom. I met this school, the Samsungina here in, Daphaleka. And so this was a great challenge, but I decided to collaborate with my mom. I take care, this project in, here, two two thousand and twelve. But, my mom, Carla invested here in the Gardale Lake in the nineteen ninety seven. Where he decided to go, thirty hectares here of the of the garda in, in particular, close to Surmionne, where he invested in the international barriers because the rules, good advice of Merlo. So it's we decide to plant a new vice of Merlo and also Cabernet. We've a great challenger to produce a great Merlo and, great Cabernet. To compare with a great, a wise of a of a portal. So, and, this is, also, today is a great, challenge where to we would like to to be covered very famous about these varietals in particular, to to maintain the the name, of the nomination Garber, because we believe also the potential of this, the nomination of the Garber, you'll see And, so we produce, a Versa wine. It's the one percent of, merlot. We produce the second wine is, evolutiona, where is, blend of her carbonate. And the lugana, the sassulina, Vigna del Morardo Verbe, where we use our old East because, this winery is, completely, biologic winery. So we use the only one, only own Easter. So we do only sort of fermentation and, you know, it's something very, very particular where, Also, we, innovate, the seller, the new one seller, this year, during the in Italy. And this very extraordinary architectural work released in collaboration with a very famous, architect that is called, Giovanni. Got it. And so this spontaneous fermentation is so this is gonna be a lighter freer style wine perhaps? Yeah. Yes. Yes. Barry also, wine where we try to, to be, barry, wine with a very integrated drinkability, but also, with a barry elegant wine. And so similar to the style of portal? I had an opportunity to work the Harvest in Burgundy in two thousand and four, and it was very interesting watching the tempo and the mix. So here, are you doing daily punch downs, or you're just letting the weight of the grapes, if you will? You know, create this spontaneous fermentation. I'm just curious. Yeah. Well, also this is for me. It was a great experience, that before, to start it, to take care about the the verification of San Sonina. I went also in Burgundy, So I did a great experience, and, also, I tried to learn about the importance of a spontaneous fermentation, and then I tried to do, you know, my my wife in Salsunina with a vintage, two thousand fourteen, and two thousand fourteen was our first being touched about, we we started, with Elulgana, but also with, Valuna and, in, from the two thousand eighteen, Also, I decide to have, a great, analogist from, the school of, over but also he's a young guy that he helps, has, not only the winery but also with the vineyards. So we take care about the soil, and, we have a great collaboration. He's, he's, he came from the school of Emichel. And, so he he helped also to develop a map this, important project about the top quality of the wine, you know, top quality, that we would like in the near future to be an example for not only our territory, Ricardo, but for also other important, Italian red wines, as a, San Solo. I think that's a really cool project. I'm looking forward to the development of, your learning techniques and, the bottling is I have, one question for you reading from through your website. I was interested. Can you talk a little bit about with your elevations? It's probably windy at those, venue sites of orientation, your role orientation, how you take that into consideration when growing the the vines? Yeah. So we use, a quartal sprue. For example, for example, in, Balcole Chala, and also in, here in, in San Sonina, and in Belugana, we use the Guilla. We are in Southeast, Southeast of the of the Balmboree China, and Southeast of the Gardaleenka. I have one last question for you. Do you have a funny wine story of all your years in the wine business that you'd like to share with our listeners? This is, in this moment, I told you I have, I read, one moment. So, not at Zoratto. Yeah. It's Ratto. Of course, Now, at this moment of the I love the because it's my creation, it's, San Sonia Malone. Because it's, yeah, San Sonia Malone, because I had a feeling in my view that. Is a little child of, of my story and what I involve, all my passion, all my innovation. So I'm probably for me, this is, this is an important wine where I try to learn what my father transmitted to me about, the importance of, the story about the importance also, what he he learned to me. And also because it's a very, funny story. So it's a very funny story where, I, I try to do to do my set, to do my my dream there. Well, we look forward to the story continuing. Thank you very much for your time today. Ventura listening to to your stories and and more about the winery, and hopefully our viewers and lists our listeners will appreciate that as well. Just in case that no one has that information. Your website is www dot zenato dot IT. Correct? Correct. Correct. Yes. Is there any any other resource you would like our listeners to be able to add to their archive of education so they can learn more about sonato. Yeah. And also we have a page in, Instagram, Zenato winery, or also not yet, Zenato, just, my neighbor. Fantastic. Well, I hope to see you next spring. If I make it back to Vinton Italy, I will let you know. Yes, please. It's a great pleasure also to show you, the new project of Salsulina Matu. Also, all the people that, listen us, so it's a great pleasure to invite to see our, our winery So we have also a website where you can, also write house and, also take, in, an appointment for to visit our wine area. And, likewise, if you come to the US, you make a wine dinner at my restaurant. Okay. Yeah. I would be I would be honored. I would be honored. Yeah. Thank you so much for this wonderful interview. So we are opening the floor to the audience. If anyone would like to ask Some questions for Nadia, you are free to raise your hand and we'll put you up on stage. Okay. So I guess nobody would like to ask for now, but if you have any questions, you can write us at info at Italianmy podcast dot com's So, yes, so that's it. Thank you so much, Luis, and thank you Nadia for your time for doing this clubhouse interview, and don't forget that we will be we are recorded. So I have recorded. I pressed the record button. And so I will put it up on Italian Podcasts, and I will let you guys know about it. Thank you. Thanks a lot. Ciao. Well, thank you for having me and thank you, Nadi for your time. It was a pleasure. I look forward to speaking to all these people. Everybody. So thank you very much. 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 break the show. 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