Ep. 1995 Mauricio de Chiaro interviews Fabio Costantino | Clubhouse Ambassadors’ Corner

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Welcome to another installment of club house ambassadors corner. So today, we've been running the segment for essentially around one hundred fifty episodes. So we've been running this for about two and a half years for now, and it has been the most followed through show on Italian wine podcast by our Italian wine ambassadors and also our Italian wine producers as well. So thank you so much for following our Clubhouse Investors corner. So for today's installment, we have Mauricio Pecchini Dequaro. Did I pronounce that right, Mauricio? Yes. Pecchini Dequaro. Yes. I love that. There's there's, you have a really beautiful Brazilian accent. I really loved it. Today, you will be interviewing Fabio Constantino of Terra Constantino. So before I start, I would like to introduce, Mauricio our audience. So he's our recent Italian wine ambassador from New York. Just this year. Right? Yes. Yes. So, actually, I've read from your bio that you had a thirty plus years career in finance, and then you suddenly shift to wine. How did that happen? Yes. I have a group of, friends that we are wine lovers, and, we were thinking about creating a club that has a different engagement with the producers, especially focusing on the smaller family run wineries. Right? The they still recognize one. So That's where I've been working on recently. Oh, that's amazing. By any chance, do you know, Luis Badice Delo and also Pablo Fernandez. There are also our ambassadors from Brazil. Yeah. We scheduled, a meeting here with the Brazilian ambassadors, but it still haven't hasn't happened. I just came from Vin Italy from Italy, but we are planning some event to meet everybody here. So, okay, let me continue the introduction for you. So inspired by the mediaeval Guild, where knowledge was shared among craftsmen and merchants, Mauricio created the wine partners, a wine club that bridges the best talent in the industry with more engaged hands on wine lovers, this platform empowers small family owned producers by allowing partners not only to buy direct, but also to have winemaking experiences. So the wine partners has chapters in Miami and Sao Paulo. So for Maurizio, Italy offers a perfect mix of highly motivated talent supported by centuries of traditional knowledge. This combined with an openness to new winemaking techniques and a vast variety of native grapes is producing wonderful quality wines in various unique terroir. So Mauricio has discovered an immense number of smaller wine producers who offer high quality yet unrecognized wines, making Italy the place to be for avid wine lovers. So, yeah, I'm pretty sure there's really a lot of, inspiring wine producer. You'll find in Italy as well as you know, the number of grapes, need two grapes that we have here, you know. So I'm kinda curious to ask you, why did you select Favio Constantino as your favorite producer on your very first clubhouse Ambassador's corner? Yes. Like, I think Fabio is, a perfect example of this new generation that is is bringing the his a game to produce the best quality wine. He has, a wine philosophy that I agree. I I believe and I respect, which is like low intervention, winemaking, focus on quality. And he has a very inspiring story of, learning, arriving in this new, world and working hard to learn and and improve the quality of the wine he's making, which is showing in every bottle. Right? I believe Fabio and Taracostantino is one of the gems that we were talking about in Italy. And, also on a funny side note, we both have careers outside of the wine world. So it's kind of a match. Basically, can prove we are leaving, proof that, we can be wine lovers and have other talents. Yeah. Quite interesting. Yeah. You came from finance, and now I'm I'm actually looking at Fabio's bio here, and he's a construction engineer. And both of you fell in love with wine. So that's really a good, a great story in pursuit of wine. That's really nice. So, I'm also curious how did you discover the wines of Terra Konstantino? Yes. So in my search for, these true gems from Italy, I was in Phoebe in November. And I met him for the first time. I was really, surprised by the quality of his wines. And then we agreed to have, a tour in Sicily where I went just after, being appointed, wine ambassador and before in Italy. Right? So I was in Sicily, doing the tour in his winer, which is an amazing place. I truly recommend everybody to go there. Because, you know, a a lot is said about Aetna, but, one can really feel the power of the volcano if you are there. Right? I mean, it's it's we we cannot translate into words. You have to fill it. Yeah. I totally agree with you on that one because I also went to Sicily, with a via Jitoscolastica. Actually, it's in Edna. Yeah. We we really drank a lot and ate a lot. Wonderful food, delicious food, and beautiful wines. It's it's really It's a great place to get lost. Exactly. And the expression of the wines, it's really amazing and different. So since we have our ambassadors here and also shout out on our beloved investors We have Cynthia, Julia, Elena Olivier, Francesco, Natalie. Yupris is here, and also Jibana and Andrea. So, actually, they're very geeky. And we all wanted to know what is the learning objectives that we should be expecting from this interview? The first idea here is to actually explain, to the audience what Aetna is really about, what kind of wines we can have from there. And also for the geeky people, learn a bit more about the, winemaking techniques from Santino, what what are the tasting notes from the wines, and he's vineyard, everything that he makes there to to bring us this great lineup of wines. So, also, finally, to to meet him and and learn about his work. Okay. I really look forward to your conversation. I'm going to mute myself, and I give the floor to you. Thank you. Thank you, Leika. So I'm gonna start by introducing, Fabil, He's born in nineteen seventy four, so a very young fellow. During his university studies as a construction engineer, Fabio felling love with wine, starting to taste, compare and understand how a good wine is made. After his study, he joined the family construction company as entrepreneur. But always, we've a look in the other family business, the farm and winery on Aetna Volcano acquired by his father, Dino, in nineteen seventy. In the early two thousands, Fabio started to join his father more and more in the management of the winery. So, hi, Fabio. How are you? Fine. No worries. You. Everything is okay. Thank you for your introduction. Yes. And thanks for joining us today. So let's start. Why don't you tell us, how have you started with Tara Constantino. What's the story behind it? Yes. Thank you. Well, this is a long story because my father starts, when I was born then, fifty years ago, and, to manage a vineyard in, on Aetna. Just for fun, not for business. My father loves wine, stay with friends and, Sarah, and looking for something else, not just construction, but also agriculture and something that be will be linked by the heart. Then my father starts several years ago to cultivating our family vines on Aetna. In nineteen seventy eight, we start to produce wine. And, but just for bulk wine, not for selling it or, you know, doing business. Just for people that come through the root and buy bulk wine or by a bottle or, few leaders, not not big business. In, about, yes, yearly two thousand, we, I, I start to, with my father to stay in the vineyard and thinking about bottling. And after several years that we try different, you know, we have just one chance in one year that it's the the harvest to do something different. Then we we start with fish bottling in two thousand and five and six and seven and try every year try something. In two thousand and fifteen, my, we decided that, working with, Luca dot Thomas that it's, quite a famous analogist in, in Italy. And, we understand that, we can do better, and we try to do better our wine, especially for, have Aetna in the glass, not just produce wine, but we try to have, Aetna wine, extensively. Very nice. So the bottle I had from two thousand thirteen is before Luca. Yes. There is a time before Luca. Time after Luca. After Luca. Nice. So you mentioned Via Granda. It's close to Catania. Right? So, explain to us where is the better Constantino. Yes. We are located in the southern east slopes of Aetna. Very close to Catania area that it's the main city in, in the is part of Sicily. And, well, first, we have to say that we are in Sicily or in Italy, but at least very, he's very famous in the world because he is biggest work, but still, work, you know, we have several eruption. It's each year's, about also twenty eruption of for, for, for real, then is, is, big volcan is so high. It's more than three thousand and three hundred meters. And we are located in, southern East part. Then we are about seven kilometers by the top of Wukan and seven kilometers by the sea. It's about five hundred five hundred meters above the sea. And we have, ten actors in Gagrande. And also some years ago, we, start with a new project to produce, aetna Bianco superiorder in a middle area in, control, our two and our sectors. And is one hundred percent, caricante. Obviously, Milo is different, it's a different soil from the Grande. It always volcanic sand, but it's quite different, to solve each others. Then it's really interesting to test the wine and understand how, the the wine will be Aetna style, but some different inside is really, really interesting. You know Aetna is called a a north in the suit or, an Iceland in the Iceland because we are in Sicily, but the climate is real different from, sicilian climate, just to know that, you know, in Sicily, we do the they do the harvest in, post, we do the harvest on Aetna in October. Sometimes also in November, then it's, wow, totally different. Italian wine podcast brought to you by mama jumbo shrimp. Yeah. And I I remember in the Italian wine investor course, the explanations about also the wind, not only the soil, but the different winds and climates, in between the three major regions. Like you mentioned, Milo is different from the Blandano of Yagranda region. Right? Yes. Exactly. We are so close, but so far, because, six, seven kilometers. We you were from Milan to Yagrand, but, is more high. It's about six, seven hundred meters above the sea. And the soil is totally different. You know, we have on it, not different different contrada. Contrada is not simple to explain what she is, but is a small piece of land inside a single village. Then we have more than one hundred contrada on on Aetna. And we work, in this moment here in on three different contrada, contrada prime or in Mirio, and contrada, Blando, and contrada camera also in, in the grand. And it's really interesting also for the wind, especially for for us in the east part of Aetna because we are very close to the sea. Then we have the breeze that come up from the breeze average every day. And we work in organic with not too much problem, really. We are a certificate in organic, from, early two thousand. And we are organic from ever. We have a certification from, more than twenty years. Yeah. And, it's very interesting for the knowledge that to come here on Aetna to work. That is so simple work in organic way because we have a good climate. We have wind. We have sun. We don't have much more rain. Then, it's not too hard. Obviously, it's not simple, but, you have, to check every every morning via Vignard. Last year, that was not good for Pronospora, you know, but we do a normal harvest. We was very lucky. Nice. And, you have some pre Filoxera vines also. Is it in Blandano or Milo? Yes. So we have, some very hold binds in Blandano, Adia, because, when my father started when I shoot the the vineyard was called Vineyard in sign, and, he don't touch nothing. Just Wow. And we preserve it. We have, hold binds of white, Caricante, and Qatar, and red grapes, that it's, you know, like, heritage for us is is, it's really interesting to have it and work with this kind of vines. That's awesome. It's a true treasure to keep those vines. I remember, one thing that was amazing in the tour, you were you were showing the property. So in one side, we could see Aetna Right? And, if you turn, like, I don't know, ninety, a hundred and eighty degrees, you could see, the sea. Right? I don't know if you remember, but Aetna was smoking a little more than usual, and I was kind of afraid we had to run somewhere. But I mean, the the field, the location is amazing. And, that's why I recommend the tour there. It's it's truly, truly beautiful. That that was a little bit more about your wines. So you grow, you grow, you grow, Norello Mascalese, Capucho, Carricante, Katarato, all the the major Aetna, grapes. Right? So what kind of wines do you produce? Yes. So we, yes, I remember where when you come that that now, you know, we sometimes caches from from the the sky, because Aetna is also explausible kind of then sometimes we have new soil. It's really interesting. Wow. Because we we can have, new soil every every year because Sashes from HatinA come on our vineyard. It's not good. Do you know, for the roof before? Because you have to clean everything for the root. It's a little bit dangerous if you go by motorcycle, etcetera. But for the agriculture is really, really interesting because we have a new soil very rich of everything, and we don't need, you know, anything else, really. That's nice. We have we we have different varieties. We have for the white that is, you know, the the The queen of Aetna, of the white grapes, is, one of the most important types of cultivation in the world for the white, for the white wines. It's really, really interesting. We use also Katarato that it's very common in, in Sicily and also use Manila for the white grapes. For direct grapes, we have, Nerelomascaleza, but it's the the king of, of that. There is the ninety percent of our production come from Nedera Loma Scaleza. And, also, we use Nedera Loca poocho that, you know, is like a a causing Nerelomascalese is more deep in color. It's a little bit different. It's also not simple to manage it because, produce too much sometimes then we have to cut something and trash it because we have the best from our from our grapes. And, from that, we produce seven different kind of, of wine. That it's, the Aetna that it's that Aetna is, in all the Latin language means about Aetna. It's really interesting because I keep this name from, hold book, written in, Latin by PetroBembo, that, it's a Bineshian writer that come here on about five hundred years ago. And climbing on the moon and, write, write this book, like, you know, like, diary that I sent by his father. And it's really interesting because, explain what Aetna was and what, now is amazing, also five hundred years ago. And then I love call. My name, Detna, that it's our classic line. And now, of, we produce also the contrada line that it's contrada Brondano Bianco and the contrada Blando rosso reserve. And also we produce contrada PRino that it's at Navianco superior it. And, also, the last one that it's the wine of our heart is, Rajula, that it's, Vina Chestrale, that it's made, you know, like, in the handsets times, it's the wine the wine that my father produced from ever. And this, really interesting. We've reduced less than, one thousand bottles each year. Just for friends, we sell, only in, in our salary, and it's really interesting because it's, hold wine, with, made with the clean and, stand the bottom for several years without problem, and it's really interesting to test. Yeah. This one I have in place. So I have to go back. You have to come. And this is the one that has some, Manila in the blend, right? Because Manila for me is a new thing. I'm I'm I can you tell us a little bit more about Manila? Yes. Yes. Of course. Minela is really interesting. It's also really, little bit sexy grapes because, Minela, the the name Minela comes from the Cecilian word that means that it's a small brass. And, because the the for that is a little bit sexy and we use very few quantity because we have it is, also that is, legacy that we have. And, we use just five percent blend with other Caricante and the Cartarato. And this is really interesting because sometimes the people ask me what Minel had to the wine. And they say just history, not not not more else, but just history and you know, everyone now looking for, our indigenous grapes and Minela is really, really indigenous. Yeah. I think it's an important work that you you do by keeping it and, somehow using it in a in a plan. Right? I love these different indigenous grapes that you cannot find anywhere else. It's it's a it's a great experience. That was a bit more about the reserve at the Blandano Roso. Tomprada, Blandon, or it's there? But what's the difference between, this wine and the the Aetna Roso. That's not the reserve. The one. Yeah. Yes. Yes. Yes. Well, it's two different DOC mention. The the first things is that because Aetna also, the DOC is, our, is more common on Aetna, the most part of the wine that red wine that we produce on Aetna is May is Aetna Rosa UC. Also, there is a few numbers of producer like me, probably less than ten that produce Aetna Rosa reserve. We produce our Aetna rosary server from hold binds. Then we try to have the best grapes from hold binds. And this is really interesting because, you know, the hold binds produce very, very less quantity than every every berries is very important. There's really, really interesting to test just the berries. And, we, store it for, one night in, cooling room. Not too much cool, but, you know, in, also in October and Sicily is a little bit hot then. Yes. Which I call the grapes. We don't crash the berries or not all the berries are crushed and we put for the fermentation in a a special tank. We use cement concrete probably because I'm an engine a construction engineer there. I love concrete. And, is a special shape is, a pyramid. Then we, do deferment the unification in this, in this kind of of tank because, we don't need to push down, you know, the the skin. From this this this shape help us to work better and, on the wine. Also, we do a moderation of the after fermentation in, in concrete for, three months, five months. And after all, we put in a bars or we turn off five hundred liters. For at least, twelve months. Okay. This is also very important because, in Aetna, you'll see low. You have to use at least twelve months. We use, not barley, but, bars that I prefer not have too much wood in our glass, but, I try to fill at night in the glass. And this is really interesting because we are waiting at least four years before release. Okay. Now we sell and test two thousand and eighteen. Then it's sixty years old wine. It's really interesting to test. Oh, and, understand how Aetna will be better a year after year. It's it's amazing. I found my tasting notes it brings the red plum. It has, like, medium body and medium tanning. It's very balanced. We have a long finish, a little bit of smoke in the end. It's really good and it's still fresh. I mean, it's it's amazing. It's, it's completely different experience. Yeah. Absolutely. When you're waiting on Aetna, probably you find a better wine, absolutely. And, especially two thousand and eighteen was, well balanced. Vintage is not too hot or, terrain is well balanced, and, we have, a good virus from good grades from that vintage. Yeah. And I I imagine this wine ten years from now, you know, Yeah. Yeah. How are you gonna vote? Well, it's gonna be We are we are waiting for. Yes. Remember to invite me. Okay? Okay. Okay. So let's talk about the Rosato also because the Rosato was, wow, very fresh. I remember that the nose, brings, like, bread fruit, but in the palate, it goes more like in the apricot and orange blossom. And, coming from Brazil, I think this one is perfect for the climate here because it's so fresh. So it's perfect. It's Yeah. Yeah. Yeah. The the the history, the the history behind the result is really interesting. I start producing Rosalto, before, look at the Tom accounts work with us. Because I I I love Rosalto. It's a really interesting wine in general. You can, use it with, with anything you want. If you want pizza or appetites or pasta or meat you can joke by temperature. If it's called this more like white, this is, room temperature is more like red. And, actually, every year to do the best result ever because, we use the same grapes, the same vineyard that we use for the red, for ethanol also. Then it's not, you know, sometimes people use young vines or not too much good wire grapes. We use our best grapes to produce Rosalto. And, I love Rosalto very clear, like, prevent style, but it's a real wine. It's not sweetie. It's a little bit salty, very mineral, and there's a bitter, and, it's really interesting because Yes. I remember the saltiness. Yeah. Absolutely. When people come in, in the seller to visit us, says, I don't like Rosata. I don't wanna testing it. And when they go out, they buy, a cast of Rosata. Just that. And this is my goal. Very good. We forgot to mention how many bottles do you do of the reserve? We do very few bottles. We produce two, three thousand bottles each year. Wow. Reserve. But also Rosato, we produce six to eight thousand models each year. Okay. Okay. So the may the major production is the the Aetna rosso, the DOC, not the reservable one. Yeah. Right? The yes. Absolutely. That's not also and that Nabianku is our eighty percent of production. Okay. Okay. So, what about the the the white ones? It was really also, my tasting notes here. I remember a little bit citrus and, herbal notes maybe going to chamomile. I'm not sure. I'm still learning to control my palate, you know. I'm, working in this business. So tell us, about this wine. It's, it's, a blend also. Right? Yes. This is a fill blend of Caligante and Cartarato. Also, the contrada Blandano Bianco is like a reserve one. There isn't a reserve donation on ethanol for the white. Okay. We work like, at Maroso reserve. Then is, we released these bottles. Now we work with two thousand and nineteen. Then, it's four, five years old at white. It's not common. Find, hold vintage of white just to release it. We store it in the cellar for, moderation. This is really interesting because, this help us to have, like you say, Camamilla or Elbar notes, it's really, really interesting. Aetna have in general a good acidity. Then also for the white, you can wait for testing it. Also ten years, and it's still fresh. It's really interesting. But also, you know, it's more complex and really interesting to test it. Also for this one, we use hold vines. We are very lucky because we have hold vines also of white. And, it's a thin blend of ninety percent of Caricant and ten percent of Qatar. And, the unification is, the domestic grapes. We crushed the berries to stay for a few hours in the press with contact skin. And, after we put in, big bars of two thousand liters for six, eight months. Okay. And you can feel a little bit the wood, but very, very few. And after several here in the bottle, for, we do the maturation in the bottle. Then we bottling it when, the one year after the production and, we store it and, we waiting for a test it. It's, really interesting because it's, to one hundred percent, contrada blend on wine, but also is aging in the bottle, then you have welding to to test it. Wow. I imagine a a few years down the road also. Please invite me. So, what about, you wanna explain to us a little bit more about your, winemaking philosophy, the techniques you use, in the vineyards as well. Yes. Absolutely. Yeah. I tried, you know, this is very legit and I tried to to to speak about the the our philosophy. Essentially, we have to respecting, our territory and, the countryside. I says that we are not the owner. We are just, maintenance, our wine we have to, we work too much in organic, not just for, you know, sell the wine. We try to respect our vineyards, is very important for us. And, you know, the people that work with us is, work from from several times and know how our philosophy and, is, totally, involving in this. It's, it's really, really interesting. You you you stay you come in our vineyard and I show you that we have it's like a sicilian garden. It's a mix of different, culture. You can find the cheers. You can find kiwi who can find the helpful peers, or, everything else. Because, when my father starts, you know, like in so many place in the world, you have a garden with several kind of fluids. You hit your fluids and you are happy. And, we work in this way. Then it's not just organic. We have, by diversity, the big, by diversity is is really interesting. Because in this way we have the bits that come around in the vineyard and, you know, where everything is protected by by by the earth city. And, for the for the in the seller, the the interesting things is is that that story. When look at the thermostat, we, to work with us, I think that, you know, there is a thermostatologist that come and work with, anything that, change everything in the seller or do you like, I I know, but I don't know, but I think that the change the things in the seller. No. You start to change or fix the problems in the vineyard. This is what's really interesting for me because I understand that, you know, the people says that the one is made by the grapes And, it's it's true. We try to have the best grapes each year's, you know, or we introduce different. And we try to have the best grapes each year's for work very, very few in the cellar. Just you know, static for static, stabilization. We use very, very few chemical inside. Just, called for, for stabilization? We need times. We don't release young wine. We need times to to the one, is, do the his way. No. Very nice. I remember also in between the lines of the Vineyard, training is Alberto. Right? Yes. Which I remember learning it in the course, but actually seeing it in Sicily. And that but in between the vines, you have, like, what? You plant what? Is it old? I don't remember exactly what we have called. We plant some plant that, it's like, you know, be, Picelli peers and, the the the it's called the salvation in, in Italy. And, it's very important. In this way, we don't need the fertility side. We don't need also organic fertilization. We use uh-uh green, manure technique. I can remember the for the soil fertility. It's really interesting because this is a work for reconstruction the soil if the soil is broken, but our soil is good than women tenants eat. And Right. This is, really, really interesting. Also, new plant, you know, reduce, CO2, then, is also important not just for fertilization, but also for the climate in general. Because our, you know, the climate change is a big problem. Especially for, CCD that, few water very hot in the summer. And then Right. We try to work in sustainability at all. No. That's beautiful. This is the like you said, the the the work starts in the vineyard and, if you don't do that part right, very hard to make a good wine. Right? Yeah. Okay. So Let's, maybe try to do a virtual tour with the audience here. I remember it was a very special day. We had together there. You you took us in the backyard. Yeah. Try, but it's not simple because, you know, I I love I love the place because I born there. And, also, you know, every, every people that stay in a place probably is normal. Have some things. But just few things. Normally, we when we have a tour and we and the people come to visit us, we do a a short walk in the vineyard. It's very important. Explain the vineyard. Explain what we do. And, in this way, people can understand that in the vineyard is not just, you know, the harvest. You walk for all here in the vineyard with several people to have a good, grapes. Then we will reach in the Palmetto. I use their Palmetto. It's the whole seller. Where, in the handset times, the people produce wine. Also, me, stay in the Palmetto to work when I was young. And, the Palmetto was, is a a small building or big building. We have a small one that is designed by Roman Empire, then we're speaking about, two thousand years called, construction. Yeah. And still And the the press, the press is still there. Right? I mean, the wood press. Yeah. We have the wood press that it's called the console. It's, it's a kind of, a press that was designed by Roman and Paris really interesting because it's, you know, you can press the grapes without, work too much. It's really interesting. Because it's like, not you have to come to to to understand exactly how it works. And and, sometimes, also, we do just for fun and, for stay for the show. We we crash the very in the parliament because it has it. Thanks. You know, there there was the pistol tour that was the people that crushed the barriers by the fifth, and it's, really interesting to to also to do that. After we go in our cellar, that is totally pugyan. I, when I design this seller, I think about the, the whole, method, the whole design that the best stinks for protecting the the wine is a good temperature. And, for them use too much energy, we we go down, totally underground. And the the project seller is really interesting, for the principles of sustainability. And also we are lucky because we, you can see in, in the seller. That there is two section, that there is a window with the section of the soil of ethanol soil that keeps high about ten meters. And you can see two different layers of lava. And also the roots of the of the vines that come down and looking for the water. It's really, really interesting. Yes. That that was really that was really amazing to see the levels the different lava colors. Right? And, and the roots there. It's like ten meters deep, seeking for water. That's that was a great idea to show that. And also, you you I remember you showed us what what was that? The donkey trails with the the walls? Yeah. Yeah. Yeah. We use yeah. This this there is also the blank is really interesting, really, really, really. Yeah. And also you, at the end, also we can test the wine. Then we have our, room where you can test our lines. Sometimes we also open some old vintage for understand how Aetna works also in in several, in several pitches, that it's really interesting. We try to have, you know, preserve a rituals value tradition. And, our family, is all involving in that. That's nice. That's very nice. It was truly very special. I've been all over the place, and, I really I really enjoyed this tour and, and the tasting also, of course. You mentioned many things about sustainability. Is there something else? Because I remember you talked about the crops, the garden, the building that you, even, projected to use, less, heat or or energy. Right? Is there anything else that you'd like to talk about? Because I know you take this very seriously. Yeah. I, you know, I'm the guardian. I am not the owner. And I think about my my son, my daughter and, I think, by my family, but I think also about me. Then, if every single person do something for heart is, the good way. We, we try. I I try to to, explain my concept of sustainability. It is, a many variation is not easily comprehensible because, you know, involve several factors, is a social environment and economic nature. It's not just organic because, we are certificate in sustainability. There is we there is, people that come in our, vineyard for two days and check everything, and they realize us the certification. And is not, this is not the goal. This is just just the start because every day we have to thinking about that. For example, the seller is totally on the ground. We reuse the water that, you know, we use so much water for clean the tank, for clean the cellar for, do the, modeling, etcetera. And we use all this water. In Sicily, we have very few water, then we don't want to release this water, but we try to reuse it. We use also, the bottle is very, very light. It's just four hundred grams. Then it is perlite and this out to reduce, schedule, emission. Also, the the packaging is totally just enable. We use recycled cartons. Also, we work with the people that work with us because it's very important also these things. Work, I I try to, understand if the people are, a good problem if there is some in their family. Because we have to looking for all the village or the people that are around us. It's not just Taragostantino and Aetna and the goal is sell wine. Right. The goal is the the that everyone will be grow with the wine. Very good. So it's not only organic. Organic is a portion of it, and then you have to think about all these other aspects. Very nice. Very nice. Thank you. So, I, we all heard about, the disciplinari, bringing new rules for, Aetna, the OCG in the near future. So how how do you see this opportunity? Are you excited about it? How long do you think it's gonna take to implement this? Yes. I'm I'm really excited because You know, everyone, speaking about, at no wines that it's, really interesting wine, it's grow house, it's very good, etcetera. Then, you know, in Italy, we have different kind of certification. The the best one is, DOCZ, then, all consortium decided that we have to do that. And, nothing changed really for us. Just Okay. More walks for, you know, for Google for for bureaucracy. But, okay, it's not a problem. We are in Italy. We we know the problem. But it's really interesting for, for the for the vision of Aetna. Aetna have to be, a gem. It's not just the production of wine or something else. It's it's not be a a gem. And then, DOC is the gem of certification in Italy, and, we need to have it. I believe that, we we would take about two years for, Evit because, you know, there is rumors. I see you have to to sing and minister and sadder, but the the first step is made and, we have it. Very good. It's very excited about it too. Okay, Fabulous. So, I think, from my side, I'm very happy that we had this opportunity to learn more about Aetna, about your story, about, telecom stantino. Is there anything you wanna add? Well, I I yes. I wanna, have the, a special mention for, all the the people for my family that work with us. Like, my father, Dean, my wife, Gabriela, and, also, my daughter and my son, David, Delana, because you know, it's a a totally involved in work. Then we work seven days, for a week, and, it's not simple sometimes. But I I am helped by the my family and my family work with, with me and the total involvement. It's really interesting. Hannah health, and also I, to, say thank you to Salvos Pompinato that work with us from several years. And, Frances, Conjelica, Juliano, and the whole other people that to work with us from several years and, try to do the best for terracostantino. Beautiful. Beautiful. Indeed, wine is something that is the collective work. Right? It's not a one person work, but a a team. Right? No. Absolutely. I I just speak English better than other, but, just a a small piece of Telkeston team. Perfect. Well, thank you so much, Fabil. Thank you, Leika. The floor is yours. Yeah. Okay. So we have some time. So I just wanna call if, Any people from the audience have any question for Fabio, you can raise your hand so we can put you up on stage or you can write here in the room chat. Okay. Let's, wait a bit of time. So And if, if they're shy today, then you can write us at info at italian web podcast dot com. And, we'll let you know as well when the pod is also up. Yeah, so in the meantime, I wanna also ask a question. So How will our visitors or listeners actually, if they wanna visit, your winery, how can they reach you? Well, it is really simple. Those we are open all all all all here. Seven by seven. And you have just to, looking for in, on the website. And you can book it, the, you can book in there, experience. There is a free different experience. The, simple one, just to drink wine to do a lunch in the cellar and test a several wine and stay with us for a couple or more hour. And, like, Maurizio says, we tried not just to explain about Telkostatin. We tried to, educate the people about wine, about sustainability, about Aetna, then, we we try to do that. And the people that come says that we are in a good way for that. Right. So I'm sure that by August, there's gonna be a lot of tourists coming over and visiting your winery. So, from which countries would be the majority of the visit tourists coming from? The most part of people that come to visit us is from, US. Mhmm. But also from, UK or Europe, the most part really come from US, especially you know, there is the wine lever that, test our wine, are looking for, at no tours. And, which I, which I, to explain what that means. Yeah. Yeah. As well as I I I also heard about this white lotus series that came up that actually I'm not sure, but did it really, like, help out in terms of the tourism to Yes. Yes. Yes. It is good. You know, we have Komisario Montalbano, several years ago that, is really interesting serious. Now there is white lotus also. And, this help us to explain to many people, in the world, Aetna, in the world. And also, I think that here on Aetna, my CCE, but in CCCity in general, the things are changing. We, understand that the tourism is not just one thing. We try to, do a good hotelier, a good restaurant good to winery. We try to clean our root. We try to, have a good level of hospitality in, all degrees. Then it is, is, really interesting to be cc'd in this moment. You you never come here, like I went there for it's Tarminum Oh, wow. Amina event. Yeah. Just very quickly. But, yeah, I missed out too. So I would love to visit again at some point. You're wondering. Then then then then waiting for you. Yes. Thank you so much. Okay. Yes. Sir, instead of a virtual tour, I can now visit your winery. I moved in for you then. Okay. Alright. Wonderful story. It's a beautiful inspiring story as well as your family as well working together. To, to for this for for one purpose for Terra Constantino. So thank you so much for your time, Fabio, and Mauricio. It's a great conversation. So that's it for now for today. Goodbye, everyone. Ciao. Ciao. What am I saying? What's my pleasure? Bye bye. Listen to the Italian wine podcast wherever you get your podcast. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianline podcast dot com. Any amount helps cover equipment, and publication costs. Until next time.