Ep. 1895 Scott Thomas interviews Alessio Cecchini and Elisabetta Fagiuoli | Clubhouse Ambassadors’ Corner

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Welcome to another episode of Clubhouse Ambassador Corner. So today, we have Scott Thomas, and he has selected Alacio Chekini. Did I pronounce it right, Alacio? Yes. Okay. And, Elizabeth Fagioli. So, actually, we met Elizabeth before during slow wine, and we had an interview with her. And we had an amazing time having her as our guest during our slow wine. So I'm so happy that she's here too. Before we dive in for their discussion, I wanted to introduce to the audience, Scott Thomas. So Scott Thomas has an extensive twenty year career in the wine industry with roles as somebody in distribution and sales management and education. He is the founder of Grapala wine School in Denver, which offers immersive wine travel, wine events, and structured courses, including the Via Italian, wine master, throw certification. He's the wine director at restaurant Olivia. I might be past the focus with an Italian heavy wine list. So I'm actually curious. So this is my only question about your buyer's god. Of all the Italian wine grapes there are in Italy. Why did you choose Grapporo as the name of your wine school? Well, as I understand it is the Italian word for a bunch. So my logo is a grape bunch. And because everything starts with the grapes, and that was my philosophy behind it because, my history with Italian wines, I felt it was a fitting symbol and a fitting word to represent my philosophy. That's Bosad. That's really amazing. Anyway, so I am going to ask you, why did you select Alacio and Elizabeth as your favorite producer today? Well, in simple terms, I I feel like I'm always trying to search for producers who can kind of help me grasp a particular region or particular grape varieties, specifically. And Vernacha, of course, during our our studies being a a Via Ambassador, they were mentioned multiple times, molten Italy, especially as a, you know, historic and and producing a traditional style. So I am leading a study trip to Tuscany in June, with my wife and I, and we decided that we we wanted to visit producers who, you know, follow the same philosophy. So we booked a visit at Montan Italy in January, and literally after that, Tuesday, after that meeting with Elizabeth Alacio in Elizabeth's home, I mean, it left a really lasting impression on me, and it's really difficult to kind of capture in words, but it's something you can feel when you're there. And then I think you can certainly feel it in the wines that this place is quite special. Because Elizabeth is somewhat created a bastion of history here. Well, you know, a kilometer away. There are millions and millions of tourists that roll through San Jiminano. So this is my real motive, let's say. Yes. Definitely. And then how did you discover the wines of Monteneedle de winery? I think at first was at a wine bar right down the street. I believe they were pouring Il Templer, which is their Venacha based blend. And I was really intrigued by, like, the texture and the weight. So I, I started to seek their wines out. And then, as I mentioned, during the Via Ambassador studies, Montin Italy was highlighted during the Tuscany module from Sarah Heller. She was doing that presentation as kind of the hero producer, if you will, Vernaccia. And then, of course, as we're studying, referencing, Ian Dagata's book, and he had a really honorable mention for months of Italy as well. So it got me more intrigued to search them out. Right. And so before I mute myself, I want to ask, what are the learning objectives that we should be expecting from this interview? Yeah. So I think by the end of this, we'd be able to understand kind of the culture and winemaking philosophies of Monten Italy, Alecio, Elizabetha, and to better understand the territory in general. I think we'll have a deeper understanding of the native grapes that they're working with, especially, you know, in the common characteristics of, like, Vernacha, Colorado Sanjuvese, canaiolonero. And then towards the end, I I would love to ask Elizabeth to more questions about her life's work. And what makes Montin Italy so special, but not only in the context of wine, but other projects that she's working on. Alright. So I will let you continue with your discussion. So, yeah, I'll meet myself now. Great. Thank you. Like, hello, Alezio. Hello, Elizabeth. Thank you for calling. Hello. Hello, everybody. Ciao. I understand you were in New York. Is that true? Yes. Yes. We are in New Yorkers. We are two New Yorkers today. Well, how fitting at, San Jiminano is like the Manhattan of Tuscany and and here you are in actually Manhattan. That's really great. I've just gotta read your bios, and so I introduce you properly. So Elizabetha has the spirituality about her that is present in her wines. She is the owner of Montein Italy and San Jiminano region of Kianti, Tuscany, Montinilidinli means the mountain of the little nests and is comprised of twenty six hectares of vineyards surrounded by two hundred hectares of woodlands. The property which she owns with her late companion, Sergio, was brought under Vine in nineteen sixty five, and at the time was an abandoned wilderness. It's located at the top of the hills. The farm is remote and has spectacular vistas of the Kianti hillside. There's a profound respect to the vineyard and the land, which is clearly present in the winemaking of Montanile. And Alecio Chiquini is a young florentine based winemaker, working beside Elizabeth since twenty nineteen. He's been traveling all over the world, making wines of New Zealand, Australia, South Africa, burgundy, and Montalcino before settling at Montin Italy. His studies were focused on concrete fermentations of San Giovanni and biodynamic farming. Today, he supervises the wine making process and travels the world as an ambassador for Montin Italy. Again, thank you for being here today, and I'm really grateful to follow-up, with some more questions after my visit there in January. And as I mentioned earlier, I'm just there is, something very special about your property, Elizabeth. And I would love to learn more. First, where is Sonamante Italy located? We'll we'll start there. So Okay. Okay. So why is Machin Italy? Alright. In the center of Italy, it is the heart of destiny. It is the beacon of the Mediterranean Sea. We are just between the East and the West. We are really a light of the two cultures that we want to gather in our project. We will speak about it later. Anyway, it's just in front of the county classical and on the slopes of the hill of San Jimignano. Let's take the place. I love it there. You have the vistas of San Jimignano in in the distance, and it is truly a remarkable well, first of all, you're not from the area, if that's correct. How did you end up in this region and how did you choose to start making wine here? Well, it was not about wine. It was about a nine difficult treatment that needed to be healed by nature. So we went there and there was this hill that was totally abandoned. And we found the perfect place for all these little guys to open up and hear the mind's fine energy and go back to the world in a different way. It was very important. And then when I left, I thought that I had to keep this place. It was so beautiful. And so The only way to do on all these rocks is to make wine. One is in my blood that was born into the one in the wine culture. You know, my ancestors since the seventeenth century have been waking making wine in Yeah. Veruna. You know Veruna? Of course. We need something. Yes. We know it quite well. Yes. Yes. Okay. You want something more? No. That's perfect. So after your your children left, you decided to start making wine. I guess this this question wasn't in the script, but I'm curious, did you have any mentors in the region that helped you get started? I mean, did you plant all the vines personally? Were there any vines existing here prior to? No. The white old wines were really covered by the bushes. They were all abandoned. So the first one, we went around to pick up the berries like you just pick up the strawberries in the woods, you know. And, we made an incredible red wine. It was nineteen seventy one. And the first bottles, I sent one that was the mentor of the one at that time. And, you know, while I saw the brothers, I had to touch the enemy in the heart or anyway in Paris, of course. So, Martaneda Lee, first bottles went to Paris and were sold by our French cousins. Interesting. And then you continued to grow thereafter? Then it was a big, very, very big, hard work, you know. Because at that time, there were no women making wine physically. I mean, there were many women owners, but I didn't see women in the feet. And the first thing they began to look at my legs. So I decided to put the trousers. That was the beginning. And, you know, my mentors were around the world, but I didn't want them to come into myself. I was very jealous of myself. The first that one thing to my seller is Alastia Christine before nobody. Of course, I met them all. I met, of course, Judy Humberley. I met mister Mocciani, who was a great man in Verona. I'm a Tundrighi chief that honored me of his visit. I'm at Arizierge that told me, Elizabeth. You must make the wine this way. And so I I went and I heard a lot. And that was, you know, you have to to go, taste, to know more. It's always a question of knowledge. It's always a question of getting to know things. This is the way for everything in this world. And if I actually had to make uh-uh one in Italy, it because there was a lot of love, a lot of attention, a lot of patience, because you must be modest when you make wine. You must not feel that you are a smart person. You must understand that you know nothing because nature knows more than you are. And that's why you must go and be attentive and try to make the best you can very, very slowly. That's it. That is the secret of my secret. Anyway, But love is the living matter of everything. That's why maybe you lie to the feeling and the spirit of maintaining it because it's full of love. It's full of we are a big family, and this is the most important thing. You know? I do, and I, and I agree. I felt it when we were there. There was just a a beautiful energy, you know, not only from the land, but in your home and the people around. And I think that was very, very well said. And, Alicia, what an honor? You were the first person to enter Elizabeth's winery. Wow. Yeah. Very lucky for that. So I'm very grateful, for what Elizabeth, I mean, she's doing for me. And, I mean, not only me, you know, the family of Montein Italy, because, yeah, as you know, we are the, you know, the face of the the back of the bottle, but, behind the label, there is always a group team, you know, that does all the job, and that's very important. You know that, altogether, we succeed to what we do? Bravo. Absolutely. Yes. Well, I so I just wanna mention when I'm when we were and speaking of the land, when we're walking through the vineyards in Elesco, you were an amazing guide, and thank you for this, that you really can't help notice, but all of the, the marine fossils and, and really the thick forest that backs up behind the Montenidalee and and all of trees all over. I mean, given this kind of location and terroir, if you will, I mean, what is this, what do these natural elements do to kind of affect the wine, and, and why. I mean, they must have a great impact because as you look to the east, you see it wide open, but behind you, it feels like there's, you know, much forest. Is that correct? Yeah. Exactly. You know, the, you know, why making is always a mix of, you know, many, many things of factors. So, first of all, you know, what is really important and what really matters for winemaking is the soil. So when you we speak about wine, The first thing Alitha showed me at Monten Italy was the three different soils that we have on the heels. So it's basically divided in three layers where at the bottom, we have, marine sediments, So it used to be, you know, covered by the water in the plios and Europe talking about five million of years ago. So it was very, very, recent. If you want very young soil, the middle part of the hill is where, we have clay. So it's a soil, a bit more, you know, reach where we grow most of our, reds and the top of the hill. It's a complete different soil. That's very cold. It's called triassic soil. Three fifty million, of years ago. So you can imagine how far we go. So it's very rocky, and that's where we have our crew, San Joe Bezos. Basically, surrounded by the bushes is a very tough job because, you know, you can imagine how wild it gets with animals, birds, wild boars. It's very tough to manage, but I think the outcome, yeah, is in the glass. So, yeah, that makes a huge difference. So, you know, the the air, the soil, and the light. Those are the three most important things, in the making. And, obviously, you know, the biodiversity. So natural approach, organic approach, respecting anything that goes around a single bunch of wine. That's that's very important. And I think that reflects in the wine very well. Italian wine podcast brought to you by mama jumbo shrimp. I have to ask this because, you know, Sanjay Minano is is really defined as most people know it as, but not yet, in first DOC of of Italy. But Elizabeth, you didn't really start producing it until nineteen eighty four. So there was a time period where, you were producing it sounds like just red wines. But what started what what was the incubus and what was the motive behind working with that particular grape? For me, coming from the roof, you know, and with my mouth, well, with with the wine, white wines that I used to drink were the wines that came from Verona, of course, the whites, alto Adice, and from Vargundy. I had an uncle, a wonderful uncle that was named Paul Baldwin. Great friend of my father, and he was always taking beautiful bottles from burgundy. That's why I began to taste white wines in that way. And I found that it was impossible to make a white wine in the red soil and climate of Tuscany. But then when I found out all these marine sediments, Then I said, okay. We can make it quite also here. But, you know, Vernacha is the red of the white wines. It has nothing to do with the white wines of the North, and you can't change the nature. Of what grows in your own place. That's why the vernacular of Montana Italy is somehow very different from other vernacular. We have our own personality. And, you know, the brand, is, I am a multinational worst, but I am myself. That is what I want to do. That is the spirit. You must get it inside yourself. Not outside. You must not go and look at the other battles and try to to be something like them. You have to be yourself all the time. Always, then you will find the truth. That is my way. I love it. And I have to ask more about Vernacha because, I mean, you say that it it does quite well in marine soils, but you've also been regarded as the the kind of the pinnacle and the the beacon of producing this, the Vernacha of the very traditional style, the, of the past. You know, maybe has a little bit more oxidative qualities, and more serious and more kind of, fuller bodied. I think many of the Renache we see on the market are the opposite of that more bright and, you know, citrus oriented, but how did you understand the style if you were new to wine making and and kind of the snapshot of the past, to produce Bernacha in this traditional way. Now look, as I told you, we have to learn all the time. So I went to the old peasant and, they used to do the furniture before the DOCG. Before that, I was there in sixty five. And I used to drink liver nacho this present. And they said if you want to make a good vanilla nacho, you have to oxidize it. And if it's not yellow enough, you should, the caramel and it became a glorious white one. But, anyway, I tried to do my best. And unless you will tell you how it all comes. So, yeah, actually, you know, it's nice to see the roots of, you know, the beginning of the notch, in one sense, if you want, today, we have three different styles of it, you know, and the traditionalists, so the name tells everything by itself. You know, it's the old way of making it skin contact. Obviously, like Elizabeth said, back in the days, it was extreme. You know, the wines were, you know, a little bit too too harsh, a little bit complicated to drink. So now we do that in a little bit more simple ways of very few days on skins and everything then goes in concrete, concrete. You know, in Tuscany, it's very, very common, and it's has been used since, you know, at least fifty years. So it's, aging concrete. We also do two others with Natcha. So when we say Vernachas, it's very important to say that we, we only do one hundred percent Vernachas, you know, it's possible to blend them. Some producer do that with international grid, but I see, but don't wanna do that. We just keep going with hundred percent, you know. So the second label will be the fiori, which is the free run choice, which does only stainless steel, aging. Fiori means most of fiori and Italian. So here comes the name of the label. So free run, Joyce. And the third one is the Carato. So it's the old vine selection as well. The name of the label says, where the one is fermente. So Carato in Tuscan means, barrel. Barrick. So Carrato is barrel fermented and aged for a long time, on fine this. And I think there you can see really the potential that what Elizabeth used to say is the red of the white. So white wines that can age really for decades due to their, you know, natural structure? Well, thank you for that explanation. I I I love that anecdote. If it's not yellow, it's not ready. Otherwise, add caramel to it. And, I believe if as students of wines and serious students of Italian wine, if we need to understand, Verinaccia Sanjiminano, I think tasting three of these wines side by side, by side, will give you a really great context to the grape variety and knowing that it is a slightly tannic variety that I could use some softening from, more oxygen. And I I really appreciate that style about what you're producing here. And and all three of those are quite unique in their own right. And some of the great whites of of Italy, I would proclaim. So, really compliment you on that. And to kind of just shift the gear a little bit, to talk a little bit about your red wines, Elizabeth. The my one of my favorite wines and and really all of Tuscany is the Kianti Colacinese. This to me, again, is it's kind of like a snapshot of the past, with the blend and the style. I mean, would you be able to kind of describe this wine and and a little bit more and what it represents? Well, the canticle is amazing. As it used to be done, the real one, the one that was decided by Betinori Kasley in eighteen seventy was the candy made with two red and two white It was an easy drinking wine. At that time, water, you could not drink so a lot of, very, very deep. So there was not much water in Tuscany, but there was a lot of wine. So it was easy to drink a lot of wine. So you had an easy drinking wine. This was the whole tradition of Bettino Ricasur as I said, but then arrived, mister Parker, that they started that wine red wine should be very fake, marmalade. And for this reason, we get the classical. So, no, no, no, no, no, no, no, we only want a red. As if possible, also, all that, all the kinds of grades to be added to Sanjavision. So I was with a journey barrera, we were two of us at the County Collegeinese that said, no, we will not follow the chianti classic. We want the white grapes to be kept in our chianti. And for this reason, thanks to God. We go on making El Guarulo. That's there. That's nice the singing name of our county because it's an easy drinking wine, very old tradition and very modern kind of wine to be drank easily with tomatoes, tomatoes spaghetti, bits, barbecues. He's drinking, you know. You can drink a whole bottle and then maybe you want the second one. This is the way of a modern wine, not a fake red. Imfortunate. Anyway, unless I would tell you how we made it. Yeah. So this is really to me the, you know, the picture of task. And when you think about field blends, this style of wine, reflects it. So it's, to reds, it's mostly San Jose, and then there is Cannayola in the blend. And, obviously, Trebiano and Malvasia, which are the two whites of the county areas of the central area of Tuscany. So it's a field plan. So it means that, we pick everything at the same moment, and we mix the grapes, directly, you know, in the vets. Fermentation, it's also spontaneous. You know, it's concrete again. So it's very, very traditional way of making it. So the wine, not only doesn't touch any wood in a way that you have that, you know, freshness and juiciness that concrete only can, you know, rise. And we bottle it, quite young. So in a way that you still have, you know, the aromatic side of, of the four grape varieties together. Yeah, like Elizabeth said, you know, the beauty of the white, inside a a red blend is that, you know, you, decrease the alcohol, but you increase the Cdd. And, you know, sadly, due to the global warming, this is something that, you know, winemakers are looking for, you know, to get the right acidity, the nice pH. So I think it will be a very modern one in the next few years' Coast. Yeah. Obviously, you know, it's not it's not my topic, but, you know, things are changing. So like anything, we have to adapt. And, I would say, you know, like anything, you know, culture stays and trend goes, and this is the best case for this. You know, I think a lot of people, they will go back to the roots of candy at some point. That's interesting. And I I I find it fascinating. Of course, with the climate shifting and getting warmer, more and more vintages. And the introduction of white grapes could be very important, as you just said. I was just curious. So the historic chianti recipe Ricazale. It was SanJervezecanero and Malvasia. Trebiano, would is that it brings the most acidity? And what would the differences be between the two white grapes? Both acidity or does Malvasia bring something else to the table? So, yeah, I would say Trebiano gives a little bit more acidity, and Malvasia has, you know, it's a semi aromatic crevices. So it will give a little bit more of aromas and parfums to the wine, definitely. Yeah. And as you know, you know, Trebillon can be a great variety, you know, that grows, sometimes can even open crops. So it's something that really you can play to adjust, you know, the, the acidity of a wine if you if you pick at the right moments. So, yeah, that's that will be the, you know, the concept of it. That's great. I I highly encourage anyone. If you haven't tried that wine, it's it's absolutely lovely. And and you're right. It's more thirst quenching than anything else. I'm I'm craving a glass right now because it's quite warm here in Denver. And you you produce another red wine, which is, the hundred percent Sanjay, and it is actually called Sono Montenidalee. Well, one, I I did, I forgot to ask, what does the name represent Montenidalee? First of all. Montenidalee means the mountain of the bird's nest of the little nest. But, you know, why? Because the people of Sanjay Muniano used to go up there and fill this little bird from the nest, and it was horrible. But as soon as we arrived, There was no permission to go there and touch the nest because, you know, Mountan Italy is a real, really an island of, peace and happiness also for the birds. And the swallows come inside the house to have their nest. Every every year. And now from March twenty second, we have the swallows in the house and outside and inside everywhere. And that they are inhabitants of Montana Italy as we are. That's the beauty. And about this, we make a pure sangiovese, young, full of energy, and then we have the old vines that make, medicine, as you said. Yes. It is our medicine because remember, these poor people that don't drink wine, they have no, they have no life in their minds. They have to be healed by a little drop of wine, you know. Because it's the real medicine. And if you feel ill, I give you a recipe that is very precious, grab a a good bottle and drink it. That is the way. This is my best. And then I'll tell you, and Alicia will tell you why a good red wine is so important for your health. Yeah. Like, it is a better old thing, you know, One has always been in the, in the culture of Italy. And, I mean, imagine, I remember the first day at university, they were showing us that in the sixties Italian used to drink about two hundred forty liters per year. Of mine. So you can't mention how big it was. Obviously, today we do that a little bit more conscious, but, you know, the reality of things is that San Jose is, is a red grape variety, which is very rich in, polyphenols. And polyphenols are the most, you know, natural antioxidant that you can find in nature. So polyphenols are in any, any plant. They're very rich, of that especially when they turn into red color. So blue batteries, black batteries. So, anyway, Sanjay visited is very rich of it. So, as been said by, you know, a lot of scientific datas that, the good quantity can really help a lot, you know, to fix problems in your, in your body. Yeah. So we we wanna also, you know, provide the message that wine, you know, it's, something that, it's part of the, you know, Mediterranean, you know, culture. So, yeah, this case, I would face Andrew Viz as one of those great variety where it really you can find, one of the biggest amount of, polyphenol. So it's, you know, initial medicine, you know, sometimes, you can skip, you know, drugstore and get a nice bottle instead, you know, anything else. I think most of us who are listening or will be listening, would agree that, a good bottle of San Jose is certainly medicinal. I prescribed to that myself almost at least weekly, if not daily in, in some regards. I love that. I would love to ask a question about the, before you moved there, and you mentioned the hunters, Elizabeth, that this property was somewhat abandoned, but it was a hunting ground prior to And when I was there, I I remember, I recall you mentioning, alessio, about the, the Mesuderia system, and, and that this area was, multiple properties, and then you were able to kind of purchased the hill. Is is that correct? Yes. Little by little, I I bought all the places around. Yes. To build the whole property. Yes. But all these groups of houses were about have been abandoned during the war. You know, the two wars of the last century have been terrible and industry too because the life of the peasants was incredibly incredibly poor. There was no water, no electricity, and it was very, very difficult to measure living there. And so everything was mostly abandoned. Also, Montreal was practically abandoned when we arrived. And that's why arriving on the sixties, everything was you could buy, everything for a little money around there. And now everything has changed, of course. That's interesting. Thank you for sharing that. And and, yes, I mean, what is the culture like today in the area? I mean, if you go to Sanjay Munano, you see thousands of tourists every day. Have they discovered the wines of Sono Montin Italy. And I think that it is very bad for the wine. Because you know wine, on my opinion, is a question of culture, of time, of patience. And all these stories, you know, they offer the chance to give to sell a young one and get get, the money at once. And so it's not a question of love and that attention to do something to get the soul of what you're doing. It's only a question of marketing. This is a bad point. The tourists are not on my opinion good for a good wine. I've read this in a couple occasions, in certain regions of Italy where there's a a major metropolis that's, it's almost as if you can pump out wine quickly, and there will be a captive audience of consumers automatically. And and I think your as well taken that perhaps the wine quality suffers a little bit. So, again, that's, a compliment to you with, maintaining this traditional style and, and putting your emphasis on quality and and aging before, you know, releasing to the market. So compliments. You know, I, I love your, you know, the Rosay wine that you produce. And it's, I think Rosay in the world has become somewhat trendy and almost predictable in a lot of ways with flavors and profiles. But yours, on the other hand, I would say it's quite serious and has produced with, another native grade, the Camiolo, know, could you maybe unpack that and describe this this wine a little bit more and and the unique qualities that are in winemaking? Well, at the beginning, we work, fermenting every single grape in a different little bit. And while we were, messing up the mass of Canada, Sergio said, oh, how funny? This one, This, this master has the nice nose of a white and the body of the red. Oh, that we said, no. We can make a resale out of it. You know? And, that's why we began to make a rosé. That was the first idea of a rosé. And, of course, what is a rosé? A rosé is something that wants to steal the place of a white and wants to steal the place of a red. So we always call it a transgender because it's not a white nor a red. Just Tuesday. But of course, we tried to make a a good Tuesday. And it all became very popular. The four in in the seventeenth, it has been the best Jose in Germany of a choice out of two hundred eight zero zero zero because it is very, very minimal, very, we had it with a very high acidity And it is like we called it our sweats. Well, it was something for the boat to take away thirst. Something that has to stay outside your means. It must be a welcome drink. Something that you can have, any time for an occasion, but, not a proper meal. A proper meal needs a white or red or red and white as you want. Transgender Rosay. And Can this wine I mean, I've read that this wine ages quite well. So I'm curious about that. First of all, and then it's very rare that you see a, single varietal, canaiolo narrow. I'm I'm curious about caneola narrow in general in the vineyard, in the winery itself. And, you know, really what it also brings to the table as a grape variety. Cara euro is actually no, very similar to Sanjay. So if you look at the DNA stream, if I'm not wrong, the share more than sixty percent of DNA. So it's basically, the same family. But What you can really see the main difference in terms of, vineyard is that, you know, the bunch of canayola, so the grapes of canayola, they have a slightly, soft skin, compared to the sangio business. And, normally, you know, the farmers, you know, as they were, they are very smart. They noticed that adding Canada in the central visit was in crisis, you know, the bouquette. So it means that it's a very, you know, floral, very gentle, agree, but I see. And I think that's where, you know, surge of discovery, you know, by tasting by, you know, putting his hand on the wine saying, wow, this wine tastes, you know, different and very similar to a white, you know, it's very delicate. And that's how it started. You know, is, is actually a vineyard that grows, in the size of the white. So, marine sediments. So there is a lot of limestone. A lot of limestone means, low pH and highest Cdd. So the wines are almost salty. If you taste them, you know, blind tasting, you would say this is the wine that comes from, coastal area from an island. We are not in the coast. We are sixty kilometers inland, but the soil is the soil, is the soil of the, you know, of the feed, the fossil, you know, and that reflects a lot in the wine. I think the style, yeah, of the, of the camiole, in this case, it's, it's very unique for Tuscany, you know, is that Jose meant to be Rosay from the vineyard? It's not heavy. You know, sometimes the Rosay in Tuscany can be dark. They can be salas. So in this case, this is, you know, made to BRC, and what we do is that we need just to be sure to pick the grips in the right moment, when we have the you, you know, the the acidity rights, and we just keep, the skins of the kinda yolo just for a few hours in content in a way that we don't, you know, get too much color, too much tannins. So it's very soft. You know, this is, what is very important about this mic. Then you You know, fermentation is in stainless steel. So do you have the, you know, you keep the aromas of the green variety, very alive. And, obviously, you know, a little bit of findings aging. You, you give a little structure to the wine. And this is maybe something that we should not say Elizabeth. She she she always keeps this sacred, but this we can share it. I would say is that we bottle the wine, the first quarter of the moon. You know, we follow moon phases as you know, Moon is it's very attractive for liquids, for, many things, you know, in nature. And normally, the first quarter of the Moon is when, you should drink your bubbles. So if you go in Champagne, French Accord, tatrinto, they will probably be bodily you know, there are ones in that time in that phase of the moon. So that gives, little fuzziness in the tongue. You know, you can't really pick it, and that makes everything a bit more, you know, fresh crispy. And that's what, you know, Canada is made for Elizabeth, like to say is the champagne of poor people, you know, obviously, we are in taskering. We are not in champagne, but, you know, we have to provide something, you know, very dry, very crispy, but still elegant, you know? That's that's the concept of the canola would say. I would certainly align with the poor people. I I would drink this Rosay every day if I could. And, of course, we all love Champagne, but, there is something to be said about this style of, of Rosato. So, it's beautiful. And, you know, I this is a good time to to chat about Elizabeth your your foundation. You, mentioned Sergio and the work that you were building together as partners. Can you tell us more about your foundation? We'll first the name and and the the project that you're working on at, at Montenidalee, please? No. I can tell you that Montenidalee was it has been the last of nine trism that were very they needed to be healed. And the Montan Italy, since, has always re always received many people that needed to be to find the light in their own lives because Sergio has been a very big teacher. He was a great psychologist. You know, many people arrived there. They were so upset. He used to spend a long night with them chatting chatting all the night at the ceremony. They left that they were happy. That is very important. The spirit, they called him the And that's why the foundation when he passed away became Sergio Patrick Foundation. But since the beginning, we always thought that the most important thing in our lives is knowledge. We are teachers. We come from, family of teachers. So knowledge is the most important thing. And we must learn how to listen. We must learn how to understand. And this is a way you can find the more the cap the capacity of sharing and of loving each other. Because, you know, we, the modern society is closed up in a web. We are all fixed with our iPad, with our iPhone, with our iPhone, with our computer. And we are more and more alone in a world that is becoming more and more violent. And it's we need, really, we need to know better about each other. And we need to chase fear that fear is coming around. Everybody has more and more fear of what is happening because they have no knowledge. They don't know how to gather the riches of all the people that invented great religions, great cultures around the world. They are so different, but so similar because we all belong to humans. And we are the big family of a small planet. That's what I'm always saying. And we must share and we must learn. And that's why we gave two groups of houses up the hill. They have to host all those and the answers because they have to give the past towards a more, a more rich future. They must, the young people must go steady and more rich and more knowing. Of what is ahead. What is our heritage? We must keep our heritage. We must not forget about it. You see, this is important. And, the guest house must become also, a place for seminars for large people that have to speak and, and we have to make, you know, a big center of knowledge. This is the real world because through knowledge, you can succeed to get peace. And you through knowledge to get culture and culture is peace. And, this is our really what we want to build them to do. And this has to become we must put this online for make a big library that will gather all the voices, positive voices. We have enough to bad news every morning. No. We can have a choice to look at the light, to look what is positive. And through positive, you will come positive. And through positiveness and sharing, you know, how to make to have love with people and to be in love and be in peace and have a beautiful life. We only want we only have one life. Why shall we start it with my things? It's our choice. We must do that. We must heal all these politicians with a good glass of wine. Of course, that is our foundation. Well, thank you for sharing that. I know it's really important work, and and I believe, I agree. We're somewhat losing this generational knowledge passed down from, from one older group, let's say, to the next. So just to kind of, unpack that more, and I would love to hear more about the the two groups, you have a, a group that is, elderly, let's say, and one, in youth. And they, they are in two separate homes, and then they coexist. They live together for how long, and, and do they, work in the vineyards or is this mostly, you know, workshops and discussions? I would love to hear more about this. No. No. No. We need no work in the vineyards. They need to learn. They need to hear. They need to share. And I would like one month to host them for one month too long would would spoil because they would get, I don't know. They would become sleepy because they have to give an energy, get the energy And then we need some seminars, people that come there, and I teach and I give news about the geology, about the one making, about psychology, about everything, everything. We need to make a kind of, university of knowledge. But, you know, what happens is that our wines are not expensive enough. We live in a region where the wines are very They have a very reasonable price and not enough to keep this going. That's why we need the tornadoes, the supporters. That's why with the old bottles and the old ones and the magnums, that we grow on the triassic soil must provide donators and supporters. We need that medley. We must make a big family of supporters for our foundation. Otherwise, it won't work. We must make our dreams come through. That is the way. And that's why we are building dinners for the foundation around the world. We have one now in, Washington DC. We had one yesterday evening in New Jersey. And we're going this way. This is the way. To learn more about this, you can go to sergio, the patriarch dot org, and there is a donate button as well. And I would love to connect with you outside of this conversation about perhaps hosting one of these dinners in the Rocky Mountain Region region and in Denver specifically. It would be an honor to support this work. So we'll we'll talk more about that. I wanted to come to Aspen for the wine fair. Four than mine. Classic. Well, I I imagine we can arrange that. That's in June, annually. So, Denver is just on the way up there, unless you're flying in on your private jet, and then you fly over us. So it's a bit If I had the private jet, Then it could be the foundation would grow wonderfully tremendously. But you can arrange a dinner in Denver too. What is done better than one in husband? Oh, that sounds wonderful. Excellent. Thank you. Just another thought that I was having. And during a visit there, you served some amazing dishes, and small bites, separate tivo, like bites, and gosh, the olive oil, I have to say, I'm kind of changing gears a little bit, but, you know, when I think of Tuscany, it's, it's singular, it's not singular and just wine. But I, I feel like the olive oil there in Montein Italy was, was quite special. Which cultivars are you working with? And I'm I'm curious more about the olive program there because it's the topping on on all the little bites was absolutely amazing. But now what is amazing is our Napolitan cooks that comes from Pompe from Antolella. She is fantastic. She is the one that makes the miracle out of our very good olive oil that is comes out of morayolo and the correct yolo. Fundamentally. There's two kinds of olives, olive trees. And I remember that, San Jimignano is one of the most of the best places to produce olive oil in the whole of Tuscany. This is it. Tabel Neli and San Jimiano. They're two best places. Remember, if you want go good, Alibaba, you get in San Jimiano and Tabel Neli. But, of course, on the hill, a lot of air, a lot of light. That message is always the big secret as a registered is light at the air and soil. Well, I'm grateful for Antonella and her work. Everything was absolutely amazing. And I can't wait to visit again to purchase, beaters and leaders of olive oil. One of the final questions I have, I guess, is can students of wine or the public make visits to your property and how would they do so? They just come along. You know, they have to send an email and, it's home for them. It will be home always. We are open, and it will be wonderful. Well, already, they come. There are groups of students that have to to maintain Italy. And they are very welcome. Thank you for that. And I would attest that you opened your doors wide. I mean, our tasting was was literally in your home. Not during the time of nesting, but it it felt really personal. And I I'm very grateful for your hospitality. You still the nest, waiting for the swallow. Did you? I did. I did. So we'll be back in June, and we will actually see, seeing the birds hanging out there, I would say. If they're if they're still nesting there at that time. Oh, yes. It is the right time they are nesting. That's why we respect them very much. You know, it's their home then. And they it's rather private when the little ones are there. One one final question, and I know that This area, of course, is known for the Bistecca fiorentina, Kanina beef. What would you maybe pair with? So let's say, Vanache San Jiminano, let's call it the fiori, the one that's bright and fresh. No. Not with the fiorentina. With the fiorentina, you need a good sangiovese. The sangiovese or Montaneda are perfect with for the fiorentina. Both of them, the remontaneda will be roasted and the solomontaneda. But, for a fury, for a fury, you can have it by the glass to begin your food, and Danny is very nice with any kind of delicate food. French cuisine is perfect. I always say that the traditional is for olive oil cuisine, Mediterranean cuisine. Furi is more for international French cuisine because it's more delicate. But some pride that we had yesterday night, In New Jersey, we had an incredible fried vegetables with a perfect but not a traditional. It is perfect because pairings are really the big art of our lives. If it we don't learn how to pay our face. We spoil a lot of the best part of our lives. It's to live properly. It's a kind of art, you know. It's a kind of attention of love as usual. Without love, There is no color in our lives. We need the joy, joy of life comes out of love, out of freedom, feeling free, feeling the joy of whatever surrounds us. And you know, quote. I lived in Japan, and the secret of Japanese people say perfection is everywhere. You must only have the art of finding it. This is important. So let's live. Trying to find the beauty and the perfection everywhere, and we shall be happy and live properly and enjoy a good wine, a good glass of wine. That's the way. Elizabeth. You're an inspiration. Thank you to you and Alicia both, for for sharing this time and the space. And, you offered some really great advice. One, to, look at your surroundings and and feel the love, as well as, drinking, drink a good glass of wine every day. Why not? I love it. So thank you both. No. No. No. May I can do something more. You know, on the back of the bottle that you drank and discovered in San germaniano is Camplarre. On the back label, not in the American ones. I'm sorry. But in the second one, it's written the rule of Saint Bernard. The rule of Saint Bernard that that was taken by the Tampaite says you are allowed to drink as much wine as you need. In order to chase fitness of your mind, of your heart, of your body. You are not allowed to get drunk, but if you need one, two, three bottles, they're welcome. Remember, the wonderful, wonderful recipe. The World Health Organization is is pushing the the opposite agenda now. It seems with, consumption of wine. So I guess That is why that is why everybody's ill. That is the problem. Thank you so much for sharing. Leica, it looks like you've popped on. Are there any questions? Yeah. So I actually so we have two minutes, left. So I'm opening the floor to the audience if, if Do you have guys have any questions? You can raise your hand so that you can ask Elizabeth and Elacio if you have any. So I I also wanted to mention that, there are two comments from the audience. So Kevin said that He loved your olive oil. And also Noel, she was here earlier, but then she's she also said that the discussion was very amazing. Thank you so much. It was so engaging and inspiring. So, yes, that's that's it. Do you have any last more questions, Scott, before I close the room? No. I've just, again, offer my gratitude for taking the time. I know you're busy in New York, you know, promoting, the wines of Montan Italy and your culture and spreading it around the world. So I'm very grateful for this opportunity. And I am looking forward to visiting again in June and many, many times thereafter. So, we'll keep in touch about the foundation. And again, if, if anyone is curious, please visit that website. To learn more about what the work that they're doing there. So thank you so much. Thank you. Thank you. Thank you. It's such a big pleasure. And such a nice to be with you. Thank you. The honor is ours. Thank you so much. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, EmailIFM, and more. Don't forget to subscribe and break the show. If you enjoy listening, please consider donating through Italianline podcast dot com. 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