Ep. 1757 Barbara Fitzgerald Interviews Massimiliano Apollonio | Clubhouse Ambassadors’ Corner

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Welcome to Clubhouse Ambassador Corner. So we have, like, around two people for today, but that's okay. We are recording the episode, and we will put this up on Italian wine podcast. So for now, we have Barbara, this year old. Hello, Barbara. How are you doing? I'm great, Lekah. How are you? All good, a little busy, but I yes. But we are getting ready for the holiday period. So Yes. Everything everything's okay. And so we also have Missy Milliano here today. Before I begin and before I leave the stage to you and to Missy Maliano, I will be introducing you. So You have been doing the clubhouse ambassadors corner. Why did you like doing clubhouse ambassadors corner? Why do you enjoy it? It's just such a great way to have really, you know, intimate informative conversation with amazing producers, especially where I am in California, you know, I don't get the opportunity to meet with Italian producers one on one all the time. And the ones that come out here, you know, there's just there's so many more than what makes it out to California. So it is so great to get to talk to the whole, you know, the world of Italian wine on this Absolutely. Actually, close ambassador's corner has been a concept that was actually made by Stevie to connect Italian wine ambassadors and their favorite Italian wine producers before anything else why did you select Masiliano as your favorite birth tip, sir? So as you said, I've done a lot of club houses lately. So if anyone has heard me speak, I live in Pulea part of the year. I love Pulea so much. And we're here today to talk about a grape called Negromaro, which is often referred to as the king of Salento. And I personally think that Masigna should be the designated the king of Negromaro. So His roots in Pulia run really deep. He's really making a benchmark wine. So he does a lot to represent a region and the grape. So excited to have him here. Yes. Actually, you have been interviewing producers from Pulia, and this is really amazing. Now you're taking us back to Polia again. That is really nice. Since most of the listeners here are a little geeky about, you know, the learning objectives. So what are the learning objectives of this interview? I really hope that listeners can gain a greater appreciation for the Negro Mara and just recognize its potential as a really exceptional indigenous variety of Italy. So I think Massiliano can provide insights that will help deepen people's understanding of the grapes' unique qualities and also just help them see the incredible potential it has for producing high quality wines. Okay. So my last question is, how did you discover the wines of a polonio eighteen seventy? Well, you cannot go anywhere in Pulea without seeing Apollo somewhere. So I've been seeing it around for a long time. Because like I said, it's really a benchmark producer in the area. But beyond that, I actually just met Masigniliano at Tarmina Goudmay. And I had the opportunity to participate in a vertical tasting of his negronaros going all the way back to nineteen seventy eight. And I was just completely, like, knocked off my feet by how fresh and energetic that winds still was. And it was just so clear I was in the presence of somebody who had an incredible, you know, wisdom knowledge connection understanding to this to this grave in this region. That's amazing. Tasting the wine of nineteen seventy eight. Well, are you gonna talk about that later during your discussion. We should. Yeah. I am also curious about this, anyway. So I am going to meet myself, and, now to Farris yours. Okay. Well, I'm gonna introduce everybody to Masimiliano. So thank you so much for being here with us today. After studying, analogy, Massamiliano, gained professional experience by working for important Italian, French, and Spanish wine growers. And now he is the main analogous for Apolonia wines, and he oversees all the aspects of production and controls all quality of the wines. So he's involved in grape growing, harvesting, winemaking, bottling, guarantees all of all of these, the the quality of these with his expertise. With his technical knowledge, field experience and love for research. He uses his creativity to produce high quality original lines. He is a former local representative of the Italian Jatori Vini, which is a national organization of wine tasters, and he is now a regional president of theasso Inology Association for the regions of Pulia, Vasilycata, and Calabria. So welcome, Massigniliano. Tell my brother. That's how. We're so glad to have you here today. So let's get right into it. Can you give us I mean, you're like I said, your family, your winery is really a benchmark producer for for Pulea. So can you give us a brief history of Your family and the winery? Yeah. Absolutely. Absolutely. And in in eighteen seventy, my ancestor, Noyapollonia, began cultivating the his vaniards and crafting wine for the first time, growing the on the knowledge passed down from his father Thomas and grandfather, just had the face dim with the philosophy epidemic, you know, in the late nineteenth century. And no end market on the challenge journey when making. I did the vice family, and dedicated, of course, workers. This stands Marcello, my grandfather carried on the family tradition with the equal patient. We acquired vineyards, at least in the wine plants across Salento, catering the two clients across Italy. Salentor wine, know for his cycle, content. You know, became a south after for blending by American in Piamonte, especially, but also invented all Lombardi and Tuzkany. Marcello's son, Salvatore, joined him, introducing business business management to modernize production. And, at the end, in ninety seventy five, they became bottling, high quality wine under the Apple Romeo brand. Safatore in in immigration, for the new opportunity and the focus on the modernization market is a new era for the second world. And there's, is leadership, the company, Treved, they're battling the exception of wine, really. In nineteen ninety five, my brother, I took the reins of the fourth generation, and driving by end to see a hazmat's solution and experience. We're expiring with the point the national border, special lines in wine agent, and, they're building the the retail network. Apolonial wines detailing the tail of of family and pet roll out. Any initiative are now enjoying the enormous, forty countries doing the water. That's amazing. And just so everyone, knows, how old is your winery when did your family start the winery? Eighteen seventy. That's really incredible. So what was it like for you to grow up around wine? Did you always dream of becoming a winemaker? From Noyapolani Villas to my father's avatar exchange. Right? It was more than a business. It was really, our way of life traveling with my father, meeting clients, adapting to change. As for wine, I've reached connection to, as a tourist people, which may seem very important evolution of our history. It was like seeing in our family embrace change while preserving our heritage. Today, under my me and my brother, Marcello leadership. And then my my and my brother, all, like, my grandfather, you know, we continue his, like, a series, reaching the behind our partners, growing up around the wine was a journey through time, a connection to our roots, and the realization of what our wine and tell a story appreciated by a lot of people. The the the the flight side of the moon, in Waimeiki families that you are testing since pride that emanated. Nobody asked you to me what your job I wanted to do when I increase Assunch on being the that you are not become a Waimemaker. Right? So in my case, the expectation became a reality when, at a younger age and my brother, and I formed our self-service into the responsibility or continued the family legacy after our, southern father they're basing them. In alternative life, I I made firstly, the different path to the baptism, archaeologist, the the allure of, inerting the story from the past. It's always passionate to me in life. It is the own way of leading. I went down and expect, an expert to pay it. And, my journey when making became my colleague. I actually think that's such a parallel passion, though. Arke, I mean, maybe that's one thing professor Shienza teaches us is that archaeology Yeah. And analogy and wine can be so intertwined. Yeah. A lot of words, Shienza. So Apolonial, what you mentioned, started in eighteen seventy, and it's part of the union of historical wineries, which is a pretty big honor that was bestowed upon you by the Italian ting chamber of commerce. So first of all, congratulations. That must bring you a lot of pride. But in your role as CEO, how do you balance honoring the heritage, you know, of your past and all these traditions while innovatively working towards the future? Yeah. The our winner is one of the leading been a recent pool. I will know in Italy of SCC for its quality production or the high up for this. Furthermore, because if our long story, we have a bear they've been recognized with the and a historic priced by the Tanya and Chambara of commercial. This is a very, really, recognition, which has also been given to other, well, no, winaris, like, I don't know, an anti minority cast on the JKi. So we are very proud of this paying the recognizer of part of the unit historical winners by the Italian chamber of commercial fill us, with pride. As the CEO, my approach involved in defending a balance between honoring the our position and rising innovation for the future. Our member member membership reflect our commitment to preserving the the heritage and time or lower the practice that define our winemaking I ensure that we uphold the the craftsmanship that passes the down throw generation while also exploring the modern metal, methods and, and named equality and sustainability. The the key is to respect our past while being offered to the opportunities of the present. If it's a journey or blended tradition with innovation, and, obscuring, that every bottle of Apollo wine carries the test of our history and the glimpse into the premise in the future of our winemaking legacy. I think that's such a beautiful way to put it and probably why you've had such a strong presence in the area for for so many years. So you do a lot to advance both winemaking, acknowledging, in Pulea, and the perception of Pillion wines around the world. So can you tell me about some of the work you've done, for example, with the University of Saliento, and what do you really hope to achieve through these collaborations? Yes. The the the call, the the award collaboration with the the University of Saliento is a crucial aspect of, commitment to advance in my while making Poulian, and, leveraging the percation of Poulian once globally, I remember just that in Puriya, now there is the the the the the the way for analogy and the waymaker, you can study for this. And the working end in end with the university allow us to integrate the academic ex extend this and can't engage your research into our while making practice. One significant project involved exploring, sustainable, or or technical techniques that, Elaine, with the UNIX teruar and Puria. This collaboration enabled today in private, the environmentally friendly practice that are not only an and names the quality of our wine, but also contributed to the overall sustainability of the regional vehicle. So, additionally, we engaged the enjoying initiative focused on vaporizing indigenous to pull you. For example, tomorrow, there is one very important thing, very close to you in the winery. But studying and preserving, this local variety will not only celebrate the rich diversity for of our, our, our, our wallet also work towards, supporting the cultural, heritage, and basically, each bottle will pull your mind ultimately, we offer that to position Chukuriya as a leading force in a world of wine is celebrated for its quality, diversity, and, the commitment to sustainable practice That's so great. And I I've talked about this a lot in my last interview, with a Julian winemaker, but I just wanna remind everybody that the amount of biodiversity in indigenous varieties, and and Julia is astounding. Mean, there are just so Yeah. One hundred of the indigenous varieties. Yeah. That's very cool. And then talking more a bit about how you kind of bring, the puglia into the consciousness of the world. Can you tell me a bit more about your event, Yeah. Yeah. Absolutely. It's very, very light to me to speak about the polonians who became highly anticipated event in the silent or summer event route. Normally, the last Friday of June, even though it is a private, of failure. It's take place in a a beautiful location in the historical center. The it's called the Carmelity Cloys Tara. Manificent setting that highlights the beauty of our area. The idea originally with my brother, me, wanted to pay tribute to the memory of our parent who were into Siasmo of cults already in every aspect. So we decided to organize an event that to bring together the best artist from the Italian informational understanding, we decided to add another piece to the puzzle, throughout this event. We are with someone who who has the boat glory to pull you worldwide. The condition is that there must be a citizen of Julia, or he even all honorary. This way, we can pay for major to greet me. So our lender and honor our roots, and pediatric store who have a Hollywood to see the milestones that make our region one of the most cooperative destination today. During the the last two additional, for example, we had the pleasure toward in the English shots, the winning actress, and the mirror, in the American, so winning actor, Joe Tutura, both honorary cities and of Julia. The former, they're filing along with it, and making it have set on the homeland in, very close to Tricasa. Tigiano is the county where where, Helen leave. And, the latter for having a Pulia, Anchefro, who immigrates it to America from Jovenás. Is the name of the county, the village. That is so great. And and I I will say your answer was so lovely and so professional. I'll say, is it not the party of the summer in Puglia? Yeah. Yeah. I'm sorry. It's about honoring such a beautiful culture, but it's also about getting together and having fun. Okay. So I want to talk today a lot about. Yeah. And so first, can you start by just giving a short backstory of the grape for anyone who might not know it or even know it well? Yeah. Yeah. Firstly is necessary to note that, we're really in, in, fully and silent, especially we are fortunate. We are in this area that, you know, for pre tactical activities and express even local saving, capture than the the that is called, Salento, Lucento. This even means, Salento, the sun, the sea, and the wind. These are three elements, crucial for the genuine development of our great the sun, especially around the hours time, but also through the year low for the complete migration of the plants, and it's free to provide the enshoe guard, the millial collar instructor to our wine. The wind, ensure that the plants remain clean free from food, your parathesis. And, Carrie is a shelter coming from the surroundings and the marrow plants with the grapes, the see me, it means mineralizing the soil in the air contribution to the good freshness, indeed the high level of minerality of our wine. All of the these elements are sort of affecting our main grape variety. Negramaro is the king really of the of the Salent. So it's a red grass variety that, takes from the Columbia region in southern Italy, particularly prevalent in the Salentor, really. The region of the name, the river from the combination to warsaw, one latin and niger and one Greek camaros, but to me, meaning, black. The phonogramaro literally is translated to to to black black or twice black. This grape is a long history. At the they think the back thousands of years. So the three thousand of years already. It is believed to have an Central region possibly introduced to the Greece when they set for the region. I remember that, the full year together at Vasikata and Calabrio is the mania Grachor. Right? Over time, the Gramaris became deeply intertwined with the the city culture and retention program. One of the distinctive feature of the grape is the it's not that updated to the warm and direct climate in Boulia. The regional experience is working to temperature and the Gramaro time it's in this condition, but usually winds with the rich power, robust tractors. The grape is known for is, thick skinned with the contributed to the deep color and tanning phone and in the wines of of, of course, a thermal flower, negamaro wines of the exhibition, a unique combination of deck of fruit flower, like, black sherry, and plumber, along with a hint of spice tobacco. The very typical of negramaro is the hormones. If you want, let's say, if it's a negramaro region, you have to take the hormones. The wind can range from medium to full body and, the the timing, provide the center level of stock for making them, AJ Watson. And what I one of the things I love about negative models so much is it's a ability to kind of be this one that has a bigger, darker structure, but this bright like you said, this minerality from the speed that, like, keeps it so fresh. So okay. Tell me a bit about your process for making Negramato into wine. Yeah. Absolutely. That not in Negramato, is one of the most versatile great variety in Italy, probably in the world. This where satality allows for the production of not only great race, Rosette, that well, you know, but, my friends, for example, a classic metal, sparkling wines, the chamal, sparkling wines, novello wines, the younger eggs, and, even, is visit the wines. It's the Saturday, if extended during the winemaking process, ranging from long moderation that, sometimes, last time, most of two months for reaching direct difference, and pull through the tier over there. A wine in Italy, we call a large demand. A wind over one night with the is also romantic on the soon. So in this process, the grapes are left of for a night without any pressing and the resulting mask know, as the most of yoren, it's called in Italy, it becomes our negramarotti. The the journey continued to the third wine while the winemaker became almost super flus, giving natural the space to take its course. All of these, of course, is done with, on the day of the Sanento traditional, traditional, and advanced and, technology tech, technology. We will be making a significant the sprays while always screaming not to compromise the uniqueness of the exceptional grapes, speaking on a grandma and pleasure to to share you with some new that will bring me great job. It made me a very happy and grateful, but really yesterday. It just, yes, sir, for example, I did the honor of our meeting, his holiness talk, Francis, to Walmart present at the gift of about a lot of ninety six sixty nine in the Gramarapollonia is, on your one with the characteristic of this precious grape variety called the live, live app to, give the, let represent a combination of patient sacrifice, respect and quality. The piece of, really, of our history and our land are, reaching the hands of such a great man. I am already happy and proud for this Coming back to America, Van Italy International Academy, the ultimate Italian wine qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at benitezle dot com. That is what an honor. Congratulations to that opportunity. Yeah. Yeah. Yeah. Very. That's exciting. Very very simple. And that's actually a perfect kind of segue really quickly back to what, I had mentioned to Leica about your tasting at Tormina Gourmet of the older varieties. Can we just talk really quickly about you know, the ageability of negrona, like I said, I tried that in nineteen seventy eight. And if I had tasted it blind, I would have never I would have guessed maybe, like, the nineties, but I would have never guessed. Like, I had had this much change. And so How yeah. Just talk a little bit about, how this line is is so ageable. Yeah. Yeah. Yeah. Absolutely. The the the the the negramaro, is a recreational, is a high quality grade for several company reason, terraria dot com, you know, exactly in adapting the to divert the router showcasing the unique characteristics of the region where it's grown. From clay rich soil to coastal sandal, but also the versatility in white making, I say you before, to produce a variety winds also to produce a brand offering the box spectrum or option to correct the different test about, really, all the dock that we produced in the Saliento, there is the Negramara inside. But also the rich flower, the filer, renowned for rich flower, Negramara wines, the future that food, spices, you know, currently also empty, the stool, lucrative, food bubbly, and the right was the sensory experience, sir, but without forgetting the elements of, with the the structural integrity of aging potential that we would say before. The grapes, think skin provides both deep coral and to tani, ensuring the structure integrity and and changing the aging potential, the wine, the negramar is called the Nebula of the South. Historical significance also with, deep historical roots in Pugia, and the specific insulin to makeramar reflects the legacy of we're making, adding the culture is difficult to the wine craft from this grape. And, of course, a a press story of Salent or pre identity, be your be behind the, the the neurological solution, Negramaro, symbolizes their work on fully and salinity. The hill of fully aware our one area is located. The the city is called Monteroni Village. In both in the region's identity and dedicated to also generation winemaker. In summary, neghamada, that stability or subtlety, which powers structural integrity, historical significance, a reflection of our identity, collectively the contribution to its standing as a high quality and, reverse the grade. When you mention all of these things that make it so unique, like you said, it's the Nebula of south, and it really does remind me of Navilo and the importance that Nebula has in in Kimonte and and, even in, in Laverde in Balzomina. So, yes, I hope people will start the situation where Negro Moto get to know it a little better. Yeah. Absolutely. So let's talk now about the which is the training system you use, especially for the top quality. So why does this training system suit the climate, and why are you trying to have it acknowledged as an example of heroic vidic culture? Yeah. Bere La Boulies is a little tricky, stamina. Also, a unique place as likely the oldest great growing method that I've ever used in the origin of four months and time. You know, I'd say you before this was that, manila Kreichai is that that the the the best way to to to produce in a moderate way from the Greece people. So we speak about the three thousand a years ago. You see them as a moment over over the century. The the grease player is a a cavalry needs evolution. Recognizing that the benefit of keeping the, Venus low. They popularized with the sampling cultivation, departing from the early use of threes for support. And, this shift to make the great for cultivation, simpler, a more cost effective. Even today, I I've been in the traditional keeping your business close to the ground, probably focused on quality, allowing only six six eight bus for wine for Vina. There's a the deliberate, low heat for for Vina, enhanced the concentration of flour in the grippers contributing to to to the wine quality. It's recommended for warmer climate, alberneto, and then, see, I see tree polar leaves, create a protective canopy. This leaf covering the shield that varies from the sun, the ice, the repairing process, sir, by transferring the heat from the soil to the plant. And and beyond practical consideration, the appropriate represent a living part where I'm making. Sorry. Connected to a tradition that just passed thousands of years. Friend, following the higher field. Our premium line remain a dedicated role there in the policy. Some of our line agent, fifty, sixty years or more, stand out living as simple as this, and during the tradition. By embracing that very low, we honor how our heritage to produce wine, that in cups with a thousand a year. So we're making history. It's just a practical group growing. It's it's a cultural legacy that continue to share the the the quality without the NTC over our. The only problem with Alvarado is that the the quantity for Hector is very low. And the the the every every typology of work here is by hand is impossible than the mechanization. But this is also that that nice, that they're nice to weigh on this story. Yes. Absolutely. And in a previous conversation, you mentioned that you are, like, many areas in the world struggling to find labor to help you with all the hands on work. Is that right? Yeah. It's hard when everything is done by hand to find all the help that you need. So, okay. Let's talk now a little bit about you know, so you, again, a colonial has been here since eighteen seventy. And in that time, obviously, consumer preferences have changed a lot. So would you say that you have shifted your winemaking styles as these preferences have shipped did, or do you have a particular style of wine you really stick to? But over the span of our journey, since eighteen seventy, we are, witnessed the shifting and customer preference within the dynamic award of wine. Recognizing the importance of staying in tune with the evolving states that we are embracing the, at that time dealing without compromising our core values. Our commitment to crafting, exceptional winter while plenty remain, under warranty while staying through the sense of our classic style, which are due to the test of time. We also integrate the innovative elements to meet the demand of the pilot. Yeah. Of course. This is a delicate balance involving within the parameter of our rich tradition. Our aim is, to offer a diverse range of wine that that, not only resonate with the model conspire, but also carried the enduring legacy or craft the machine that definitely is apollonia. In a sense, our approach is, is about to stay in a really vantage landscape while preserving the the timeless quality that have, has been, see no it's it's it's enormous with a for another, a century. And I I definitely, when I tried all your wines at Tarvino Gourmet in the vertical lineup, noticed that was a clear thread through everything that was, like, such a beautiful, stamp of of your wine making. There were everything, was, you know, pretty low alcohol considering the grape and where it comes from and and, great structure. So that is definitely all present in your wines. And speaking of people enjoying your wines, you export to over forty countries. So what would you say is your best export market? What would you say is your fastest growing market And are there any markets you're looking to open? Yeah. Yeah. In these moments, maybe that best market is China, but the the Japan and China, Europe are our strongest market with growing potential of course, you know, in, Latin America. Our approach is, character, is it, but a commitment to, in a deep to market studies, ensuring that are offering, a lean with each region unit preference. We pro priority quality of our speed to recognize that building such as full market requires time and, truthfully, combination of market study and, accompanying the product offering. So there is instances the reason to reality parts that are growing is for to market, wine, our presence, in the USA, for example, currency involving the secondary line. We are saying we aspire to bring the the conflict of following the line to American, and to see us. Finney, the right reporter is, a crucial to us, as we believe, our line, distinguished by the meticulous, craftsmanship, and the commitment to genuine quality of the unique place in the market. And we look forward to expanding our footprint and sharing with the full experience with the wireless users in the USA, of course. Absolutely. And so I want I want to just reiterate that if there are any, importers listening that you are looking to expand into the US. So Yeah. I hope so. I hope so. Okay. I also have to because of my line of work, I would love to ask you about, direct sales and tourism, in tourism. So you actually do a lot of work with, in Pullia. So can you tell me about, you know, tourism in Pullia? And how important is it to your business? And also how can people visit you? Yeah. Absolutely. It's a a a a a tourism place, a pivotal in our association, the moment to to this model. Yeah. That I remember, this year was thirty years that, organized container after the last day of May, where, where we actively shelter from all to the excellence of Julian wine when making, as the president of this, estimate that association, I cannot test it to the significance of an autoismo for both individuals, minorities like Apologna and the brother with the cultural landscape of Buddha. Momentum to release what the Venus service, like, driving the force and showcasing the excellence of Buddha wines and the unique, cultural, every day as a chase with our, vineyards through collaborative efforts with the winaris, and, we aim to provide the these talks. We don't, with, any massive experience that will be beyond one testing offering the insight into the traditional history, the artistry that define our region. You know, tourism, you know, tourism is not just about sovereign acts, exceptional wines. It's about to contributing to the local economy. Visitors, so to our rejoin agent with the local businesses, artisan, hospital and the service, for the fostering economic growth, and switch labor tour is practice. And, of course, also the good of this. Momentum, you know, place a stronger emphasis on educational initiative. We we aim to, lighten visitors about the different terrace, the intricates is over when making the the culture a significant significance of our wine It is an executive, contribute to elevating the the overall wind tool is my experience on call. So our collaboration with the estimated winners is integral to our mission by working closely with the the winemakers, we installed that, the end of the tour is my experience, aligns with our shared commitment to excellent authenticity and showcasing the best that the tour has to offer. A a a cockroach on, you know, tourism as a as a champion in it by the monumental tourism that is a dynamic force that, apparently showcases the excellence of our winner is, but also contributed to the sustainability of our region. It is a journey that invites one interest to discover this, a really extraordinary work, of Ujuna wines, you are barber, you are with me. So we are delighted to have a wineries like Apologna as a a charity sheet partner of this uh-uh any dive or for Dusa, Ejaro to explore Apologna with facility organized a tour or event, and they could educational program, visitor can witness the Waikiki purchases, fact ten that enjoy a test security by showcase, the diversity of Napoleon wines, and the mask then stays in the unit and put our experience that we offer. If you want, you can, whether you can visit the our website, who will go up on your VINee point tee and show us the wine tasting experience there. That that that fit you better. Yes. So I I want to just take a moment really quickly to celebrate Kulia and its efforts to come together around inotourism. I think it's really a benchmark as as other Regeman came to think about growing in, you know, tourism in their areas because you guys have worked together in such a beautiful way. And as somebody that has been going to Pulea now for many years, I have seen this growth that, all at the same time seems to bring you a lot of economic success. And we'll we'll even say brand recognition, Pulea, as a brand, but you have maintained your your heritage and your culture. So beautifully, you're not losing yourself just to Yeah. Pulea, it's called the the the California. It's very about it. We are proud of it. Yes. I wanna celebrate how wonderful you've grown, you know, tourism, you know, over these over these years and your your role in that and and other people involved in this movement too is is really exciting to see. So let's go back to to grape growing a little bit. So as you probably well know, Masiano, Julio is one of the hottest regions in Italy. So what I wanna know is How is it that you're able to produce white wines and rosé that are so bright and high in acid and crisp and refreshing? And specifically, what training system do you typically use for for white grapes or grapes you'll make into rosé? Yeah. Yeah. Yeah. Yeah. Puriye is, of course, is there a no way for it's, warm to, indeed, present, a unique challenge when it comes to through crafting, bright, and the high acidity in white wines as well as a rosaire. I remember that for the in Italy is born in a in a cement that is very important. They the key listening, the meticulous technique with the employee, and our current consideration, the great growing, environment. Wipul has no for its ultimate climate diversity within the region offer, a spectrum of micro climates, coastal influence and elevation of variety contributed to temporal to different. Even at the during the hottest, summer months. The diversity alone has, to strategically plan to, our vineyards selecting the location that offer optimal condition for widespread variety. Choosing the right grape varieties, is a paramount there. But we focus on varieties that, premium environment climate yet, mines and natural acidity for white and rose grapes, like, the fiano and the primitivo and the primitivo has to have achieved that, with the theory of balance of brateness and that CDPR. Our choice of, three table in training the system also play a a coach on the roller. This reduce the risk of, is this, mind time rate help and contribute to do the freshness of the fluid? Managing and temperature during the way making processor is a quality, vital, of course, or more than when making techniques such as the temperature control fermentation. I will have to preserve the vibrant aromas and the natural acidity of the grapes. This is a insurance that our white wine, Roselle, maintained the levelly increased, crystal car after. However, timing is also a meticulous process by, motor monitoring the grid, depending the stage closely. We can pick the the grips of the optimal moment. This, ensure that that facility is retained even the, in the warm, buoyant climate, convening the traditional way making method with innovation, innovative approach, allow us to navigate the challenge of our climate. It's a delicate balance that reflect our commitment to produce a chips or a white rose wine situation that capture the accents of a buddha. Cocholutional, while Poria, while Poria's climate is being warm, our ability to produce bright, and the higher CDD white wine, Rosay, is it best to know, and and also sparkling wine that that is important. It's a testament to the synergy of colorful grape selection, thoughtful vineyards management, and the blend of traditional model, why make it practice. Is this ammonia support that allow us to create wine that showcase the best of our region, Julia. Yes. And thank you for also calling out the the Boli China, because you are making beautiful both Methyldoclassical and moccasinonte sparkling wines. So they keep calling that a home. Yeah. In full year, it will increase the production of a sparkling and a martial arts. Yeah. So Pullian soil is known as or red soil. And if you've ever been to Pullia, you've seen it. It's like the color of a brick. And that's owing to the the high iron content. So what effect does this have on the on the grapes? Yeah. The the the the famous terrors, and we are are rich in the iron content. It's significantly influenced the grapes and the concept went through the the wines. The the them high, higher on content in part, the unique mineral content to the grapes, shopping the flower profile and contributing to the things that were of hoola. The soil's competition mix of clay and limestone provide excellent, preventing, water, lodging, and then during the balance at the wine block. The red color of the solar absorb a retails heat, aid in the temporary regulation. These acts, achieve a balance and a re pen in the, resulting in grapes with the monies, sugars, and, while beneficial, the stores who want the we can post, challenge, realize, like, water stress, regarding the california's management for optimal, grape, quality, ultimately, that there are also so many similar sites like, a combats for the vines, allowing them to express the authentic third row of a pool and wines with the rogers flower, and the mineral complexity. And they're like I said, they're just so, incredible to look at. I've never I mean, nowhere else in the world have ever seen soil so red. Sure. Also, because you can say that, it's very good because for us, it's not necessary, especially in the arboreto police don't be water. No. In the future, it would be very important, sir. Yes. Yes. So it could maybe help you as, you know, we all manage climate change. Yeah. Yeah. It's okay. So what do you think, is the biggest challenge facing Pulea as a wine region at the moment? And what is your hope for the region in the future? Yeah. One of the senior counter challenge of facing the bully as the one reached, I believe, is is taking the delicate balance between the tradition and innovation. We said before, but while our reach, while making the return is the such or pride, adapting to evolving consumer preference and global market to dynamically wise, forward thinking, approach, climate change, you know, we say before poses another considerable challenge who has climate and water, the advantages to it many ways also be becoming the more, unpredictable, managing the impact of climate evaluation, greater, preventing the and, answering the of a certain degree of difficulty or practices are pressing consent. Additionally, for, for since the only two year winds in the commercial, my market to remain a challenger. Breaking through the the in the cloud that we're showcasing the unique quality of our wine, admit the vast global wine landscape provides to strategy branding their market education offer. While the nurseries has been growing, there is an opportunity to further develop this after granting emergency experience for visitors, pay for visitors, and, he established Chaculia's the star tracker, one, two is middle is differential can be a key driver for the region economic growth. But looking, I think the payoff for pulling is to see to continue elevation of the quality across the wine spectrum, embracing the, sustainable reticatory practice, leveraging the technological advancement will be crucial. This is not only and sure it's the health of our winnias but also allowed to produce wine that, resonant with the sharing global consumer. Preserving and celebrating our indigenous behalf of varieties such as a evening remarks from them and talk. It is great for a a a testament of our cultural heritage. And the unique uh-uh, characteristics atunia, wines, apart by by shunt searching the this variety, we can create a distinct identity for Priya wine in the international market about, from fifty again, or over there in Afghanistan. I try to see Puya gain a broader recognizer for its why making ancillor? So why strategically position showing the, why, why, in global marketing, for position painting, principles, one competition. We can showcase the quality to the entity, the authenticity that could define Puriya wine. I remember just that the Puriya is the first region in in Italy to produce a biological because, for the for our, wonderful soil. Collaboration among white maker, institution is key. But for steering the culture of knowledge sharing that innovation, we can, collect the latest address, challenges set up to do change in the, circumstances that elevate pool that we need in the world of wine. A conclusion of wine, challenge. I see that they are meet with the wrestling and spirit and commitment to ensuring that Guila's one point to be is, you know, assume that the quality that is shown in innovation. My office for Guila, not totally navigates the corner, challenge, just to switch it through the, but also merger as the backbone of vigilance of this global wine landscape, celebrated for this unique terroir and the patient how this, always winemaker a is produced. Yeah. Absolutely. Well, I think we've heard, for a lot from you, the passion of a winemaker and also about the unique terroir of Puglia, and just wanna offer really quickly again as somebody who has spent a lot of time there that the way that I think about wines from Julia, if I had to describe them in one word is that they are sincere. They so beautifully expressed the area where they came from in a way that is not pretentious and is always, exciting is always kind of, like, intriguing. I always wanna go back for more. So you've explained to us pretty well. I think how, you can make really, beautiful high quality, ageable reds like negromato in Pullia, and you can also make these beautiful, high acid, you know, enjoyable drinking white wines. You can make great sparkling wines So, again, I just wanna drive home for for people listening that Pulea is a fantastic place to take, a wine journey to learn more about everything happening there. Thank you, Barbara. Yes. Absolutely. Oh, I love Pulea so much. I love california. Yeah. Well, now we must talk about food in Pulia because, again, the food is so amazing. So can you tell us what are your favorite you know, pillion food and and indigenous wine grape pairings, with the local dishes. Yeah. Yeah. You know that I love good wine about that. I love a household good food. And so maybe this is the best question, really, for me, Bianca Delestano, for example, he is experienced the vibrant notes of Bianca Delestano. Bianca Elestano is a little village close, in a late chat, the biggest city, the biggest city in Salento. On-site, this show, but, for example, with the uncle that's very good with the orchid with the pesto de ruegola, because then when the wine, kidneys, complement the the very arugula Facebook, creating a harmonious, finance, or the primitive or, primitive or, you know, the on the name of primitive or wants to print my teacher. That means that the r v s is before all the other great in August. We have already the r s and some of them all the primitivo with the class c pairinger, for example, Grilot, the lamb, the the wines robs character, and she says the strawberry flower of the lamb bread in a dynamic, a satisfying onion. And, of course, negramara, the light, in the availability richness of theogramara, alongside the, Palmasiana, Apartment John, I'm sure we'll delete the email in fully are very famous to the apartment, Apartment John, the wines depot that fruit notes, complimentary, the lighter flower, and this popsicle, at the plant, Palms, and this should grab in, new shoots and and in the jet firing. In summary, the, these are telling the firing there showcase the versatility of the alco de la Sano, creating, confidence and exciting combination with the Pulia, versus local dish. You remember that the Pulia is very long, you know, from the cloud to the new model. It's all achieved to do exploring new dimension over flavor. Yeah. And I think one of the amazing things, not only do you have this great, you know, diversity in your wine grades but you have great diversity in the in the local cuisine too because you have all of these beautiful fish dishes in the more coastal areas. You have great. Like you said, meat dishes like lamb, or the pudolica, the beef, And then you've got, you I mean, you can for pulpit is so fertile. You can grow any vegetable you've ever thought of. So you have everything. For for example, also need a that, you know, very good. It's very famous for the, yeah, of course, for the meat, but also for the vegetable also, really incredible in Australia. Yes. Yes. I I tell people all the time. I don't know how it is that a eggplant or a Zucchini can taste so good as compared to anywhere else in the world, but it does. It's the best in place to try all of these vegetables. It's cool. Yeah. Yeah. Absolutely. Yeah. Well, those were, the bulk of my questions. Do you feel like you got to say everything that you wanted to say. Is there anything else that you wanted to add? I want to before, thank thank you to every that, karma in this very and a very pleasure for me, for Barbara, for Stevie that I hope that I would see very they're also for Micah, and, and thank you very much. Really, they only say that, and I needed to say that you have to absolutely to come in fully. I'm silent especially because it really is a very good place, to to live, to drink wine, to to heat food, and, to to stay together, all the other friends. Thank you. Thank you. Thank you so much, guys. So I have one more question. So, if, for example, I wanted to go to Pollia and visit your winery. How can our listeners, find you? Is there, a website that they can check on, also what are the offerings in terms of the wine tourism Yeah. You can download on the website, the voodoo, voodoo, or loaner v n e point t t, or if you want to have more, more other winery, you can go on momentor to this model, m a t v, m t v, where you can find all the, really, the best, company that are present in Pulia that are, of of course, organized for the, wine tourism. So that's it for today. And have a good weekend, and happy holidays, everyone. Ciao. Ciao, thank you so much. Happy holiday. Bye. No. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, autify, EmailIFM, 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, Chiching.