Ep. 2051 Anna Obuhovskaya interviews Roberta Bonin | Clubhouse Ambassadors’ Corner

Who wants to be the next Italian wine Ambassador? Join an exclusive network of four hundred Italian wine ambassadors across forty eight countries. Vineetly International Academy is coming to Chicago on October nineteenth is twenty first. And Walmatikazakhstan from November sixteenth to eighteenth. Don't miss out. Register now at Vineeti dot com. Welcome to this special Italian wine podcast broadcast. This episode is a recording off Clubhouse, the popular drop in audio chat. This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and expert alike, engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication cop and remember to subscribe and rate our show wherever you tune in. Hello, everyone. Welcome to another installment of Club House Ambassador Corner. Today, I am introducing Anna. My name is like a like a Paparas. I am the Italian wine podcast producer. So today, Anna, how's it going? Tell everyone. Thank you so much. Thank you. Yeah. It's really fantastic to have you as our moderator, and you've been always our moderator for, I guess, for how many years now? Like, two years, I suppose. And it's always nice to have you here on Clubhouse Ambassador's corner because you introduced wonderful producers to us. And we there's a lot of discoveries to also learn from you and also the producers you invite. So, before I begin the session, I wanted to introduce Anna for to everybody There's so much people in the audience, but, this, remember that this clubhouse is recorded, and we put this up on Italian one podcast. Actually, our favorite series in all the Italian podcast show. And so that's something we're very proud because it's really organic. Our co moderator today is Anna Abukovskaya, and she hasn't obtained fifteen years of experience in wine retail, marketing, and sales. She worked in a number of bigger companies and independent projects founded the Italian wine tasting club in Saint Petersburg in Russia. In twenty twenty three, she became an Italian wine ambassador and driven by the passion for European wine she moved from Saint Petersburg to the charming slovenian. Currently she's holding the position of a portfolio development and sales specialist at Dobro Vino, a wine importing company in Louisiana. So tell us, why did you select Robert Boenin, as your favorite producer? Well, first of all, Nebula is one of my favorite red grape varieties of Italy. If not, please favorite. And I never miss a chance to taste wines of producers from different populations who work with Nebula. So I hope you want your wines. I discovered some years ago, and I found them very interesting since the times of my wine club. And, you know, they all they always deliver some great quality and the more just price tag. They're always impressed. And when I met Roberto from Consina Calema, I was so charmed with her energy and her passion about the wines and her stories on everyday challenges they face. So also the wines are beautiful and elegant and fresh. Beautiful expression of Nebula and, they're full of alpine charm, and I absolutely in love with their and so Parklin Nebula, which is a rare thing to to ever taste. Okay. I see. I'm really getting thirsty with your description of the wine. It's amazing. So let's proceed. How did you discover the wines of Cantina Karema? Well, first time I have tasted this wines at Vin Italy this year at two thousand and twenty four, in Verona. And I was just so fascinated by the wine, by the quality, and we agreed on a visit. So in the summertime, just, I don't know, few weeks ago, I've been to the area, had a short trip to Altopia wanted to see this short agriculture area and had a better feeling of the place because it's always great to actually no matter how much you read about the place, no matter how much you hear from different people, you taste once. It's absolutely priceless to actually come and see the place. It's a completely different experience just to walk in these vineyards, to hear the stories, and meet people who make Cara Emma wines. That's how we just met, he wants to go in the beautiful Artopium Monte. You are. It's a We are in in the podcast. Yeah. Yeah. It's a checkered connect a wonderful connection, like, just a few weeks and, yeah, it's it's beautiful. So I really look forward for the conversation later. So we have our just a few shout out for our Italian ambassadors here. I'm saying hi to Cynthia, Marco Hugh, Julia, Julia, Elena, and Mike. So, hi, everyone. So, yeah, now that we have our investors here, they're they're actually very geeky in terms of, Italian wine. So tell us what are the learning objectives that we should expect from this interview? Well, I would say that, the best we could do is to learn more about marine population, because it's so small out of Altopia monte area. It's quite small. It's home of nebulovirality. And, these wines are not often to be found outside of Italy, unfortunately. And we will talk about the challenges that producers are facing, how they work on these steep alpine slopes because it really adds a lot to understanding to the quality of wines. Like what this wine vineyards really like and what it takes to work with them to to make nebelo wines in this particular area. All in all, we'll discuss what actually makes the character of Katema wine so special. Okay. I see. So now, I'm going to meet myself. So go ahead with your discussion. Thank you so much. Let me introduce Roberto. So, Rebecca Bonin, she is, oh, my gosh. She's not even thirty. She's twenty twenty nine years old. I feel I feel like I'm from a, some older generation already. She's a young winemaker and, Samiria born and raised in Karamas for all of her relatives those to live in the in the area for parents with your bran grandparents, and she is one of the board members of continued Karema, which is an iconic winery for the area from, nineteen sixties. And it's continued. It's it's unique when making tradition since that time and they work with the landscape and then maintain these beautiful vineyards. So Roberta is a person of a few words an extremely in love with a place where she lives, and, she always great to show to to those who have never seen it before through the stone stairs and chestnut burglar. So that's Rebecca Choway. Chow. Stobana Gotta. I'm fine. Thank you. Great. Great. So here we are, finally in the in the podcast after meeting in person in the beautiful vineyards. I have so many questions to ask you, but we'll start from the basics. From the story of Consina Carema, Juaniri. And, could you please tell us a few words about how it was found and who is in charge of making wines and how this, container looks like now, how much it produces and with grape varieties and how many eti kits you make. Just just a brief brief introduction. Okay. Okay. So the Cantina de Proctori Nebula is a cooperative it was founded in nineteen sixty, as you told before, by a group of ten winmakers representing ten families. In the sixties, in Italy, there was an industrial economic growth And it was really important that people could go to work in these cities nearby. And at the same time, continue to grow vines and produce wine. The common aim of the members was, and I have to say still is to preserve the landscape of Karima and to help each other preventing growers from abandoning their vineyards. The winery in fact was created more for a social and cultural purpose than for a commercial intention. Nowadays, the wineries has the winery has around seventy members and four employees. The grapes are not purchased from outside or from other suppliers and the vineyards are all managed personally by the members of the winery. As regards the production of wine, we have a seller masters and also an analogies who follow us, but the members of the winery are, of course, all involved in the harvesting sorting, when making, involving, and, well, all the other processes, as I told you, when you, when you were here some weeks ago. Yeah. And this, this, different processes, all also include maintaining the terraces, also maintaining pergolas. So it's a lot of hard, hand work. Yes. I confirm. Yeah. Right. So every owner here of, vaniards, all north chestnut boots. So, of course, the pergolas are made from chestnuts. So, every wine growers also has to know how to works with the boots and, well, it is an art process, yeah, to build a paradigm to refurbish it and to maintain it. Do do I understand correctly that, every member of the cooperative is not just the owner of the vineyard, but but these are people who actually work on these vineyards who pick up graves for, do the whole process, like, work on the vineyard year year long. Yes. Yes. It's correct. Yeah. Yeah. It's right. So we don't by, we don't purchase, graves outside or from other suppliers. So all the vineyards are managed, personally by all the members of the winery. And how many how many bottles, you produce per year approximately, what is the volume? Oh, well, we reach something like the forty thousand now. Yeah. Well, for forty thousand. And, just to get a better picture of that of how I mean, I've seen it with my own eyes, how actually small every parcel is, how small these terraces are, but but can you but, you know, forty thousand bottles you produce, in the winery. And then, so approximately, so if you divide it per per per seventy people, you know, it's not it's not that much number of a bottle each family could produce on its own, you know, more or less. So it's, somehow a force of people united together to to actually deliver some, better quality and some some volume. Is there any other reason why why you all come together? Well, of course, altogether, we can face well, some expensive, I don't know, refurbishment, treatments, and so on. We can do it together in a easier way. And then you have seen with your eyes, it's not easy here to grow vines. So together, is the best solution. Yeah. I just I just calculated. For family, it's like five hundred seventy bottles. You if you divided the whole amount of the seventy numbers, so it's really teeny tiny. Yeah. It's really intense. Yes. Great. For instance, in our families, we are in three, me, my brother and my grandfather met in some family. There is maybe just one person that deal with the vineyard, so maybe it has less than hours. So depends by families. And what in particular are your duties in the in in the in the winery? So, well, I've been part of the board of directors for three years now. And with me, there are other two thirty years old guys one of whom is, the president, Matteo. And there are also four other gentlemen who have more experience and wisdom than us. And, well, I take care of my dinners, of course, but I often work in the shop. We have a new winery. And I also organize events and tastings. Like all other members, I take care of the seller processes and other assignments. It depends on what we need to be done. Yeah. But you also can, build these columns that support pergolas. And you can also do some woodwork, making the chest that sticks, for the pergolas. So you're really, really a multitask person. Well, how how how old were you when you first started building these columns that support burglars and when you made these, wooden sticks? Well, I started when I was a child because here is, something you really tick tell that children, start learning soon as soon as possible to work in, in vineyards. So I start really, really young. Well, it's great that, that means that you didn't involve so much in this in the in the winemaker this is your early, early, early times. But, what is what is actually your favorite, why an etiquette of, Francina Karima? What do you personally like? Oh, it's a difficult question this one. Well, I love most. What I love most maybe is the Karaima is Arva one. Let's say it is the most traditional version of the Karaima Nebulaiola. We produce it with, one hundred percent Nebula Grace. And we age it for two years since Livonia and Oak Baras. I think that it is a one in which the elegance of Karima stands out the most. On the notes, there are a list of both raspberries and orange peel. And in the mouth, the acidity is mitigated by a very ripe fruit. So something very elegant and unique. Yeah. But I'll I also could say that, all of your wines have very particular unifying character to them. This, bisonic tone the the tone of, dried herbs, but I'll find, like, I don't know, the the those those those that are grown in the in the alps that we usually pick up, for for mountain tea or that you can actually taste in this little, psychedelic for south road. This this medicine herbs, but but in the wine, the expression is very delicate, very gentle. Just attach of this, alpine vibe. Let's say. Yeah. Really, really beautiful. And, whose idea was, this, sparkling wine, of Nebula Is it, quite recent, recent etiquette that you produce? Yes. Well, it's something really new. It starts with as an experiment, but we are dealing it successfully. I have to say. You taste it as one hundred percent nebbiolo harvest, one month before the main harvest. So during September, in the middle of September, actually. At least thirty six months on days, and the color is something special, I think. And it is really good. You can well see the old taste of dinepiolo and the acidity in a different expression. I think it's a absolutely great idea to produce sparkling wine of Nebiola because, you know, it's a it's a really big trend now, Boricina, the sparkings, they really sell, the the sales are growing, and, red wine is great for making a sparkling wine. Know, people don't really consume that much of a red wine as much as they maybe drink, white aspartners. So that's a very good, long term trend, I would say. You know, that's a really good, modern path to take with Nipiola would would job with the quality. Yeah. I was I was absolutely impressed with with with that wine, the spark in Nipiolo. Yeah. Thank you, ma'am. Rebecca, could you also tell me a bit if you work with any other varieties than Nipiolo? Is there any any any other one in in your area? Yes. Well, we mainly deal with Netanyahu, but we also have some baniards with the the Erbalooche that, is a local wine grape. We also have other local red variety varieties, sorry, something like Dina Dalla or Dina IT. That's well. We are focused on being in a beauty karena. Yeah. Well, I Baluchi is white. So, Yeah. Yeah. It's, please. And then other rest, we just well, that's interesting. So you the other rest you use is in a blend, Well, we use them in blends. But, of course, we are thinking about also produce a single bottle of, each varieties, but, well, we will see in the future. Yeah. That would be that would be really interesting and it seems that every region, is just now focusing on the local graves and they they try to discover, some new, abandoned, some new old some forgotten varieties. I just highlight them and show them to public, to wine lovers. That's that's really interesting. Just just show a different expression of the same one region of the of the known, region more or less. I wanted to ask how many if you have this data. Are there many wineries in Karima area nowadays in total? Well, I think we reach around the ten, maybe led eleven producers nowadays. Yeah. Something like this. So it is a growing market. So we have lots of abandoned vineyards that are waiting for someone that we refurbish them. And, well, in my opinion, the key is that we continue to preserve our unique landscape, and we continue to collaborate together. So I'm really glad about it, new producers, new collaboration, and so on. What is the reason, that, vineyards got abandoned? Well, we don't use national tractors, due to the well, confirmation of the soil. We have all our vineyards based on terraces. And some some of them, you can reach them just by by walk. So it is not easy, and it is very, very expensive. So lots of people abandon this tradition and vineyards, because it's too expensive. This is the main reason. But, when I visit you, you also told me that, mostly all of the producers, don't work in the vineyard full time. Most people mostly have a second job or let's say they have first job and vineyard is their second job. Is that right? Yeah. It's right. I confirm you me too. Well, I have another job, a first man, And, well, the second one is to manage the the winery and the vineyards, of course. Yes. Confirm. When when when do you find time to to work on the vineyard? I don't know. I really don't know how I manage it. Well, during the weekend and after the office hours. In summer, it's easier because there is more light. So, it is easier during the winter for pruning and other, well, processes in the vineyards. It's not so easy due to the, well, day hours. So you you always have something to do, probably, like, for Instagram or or other social media or for TV shows or for something. Yes. I don't have the TV. Yeah. I don't have the TV at home. I go home just for sleep and that's it. Well, that's not that's not too bad actually. You know, it's something it's something, quite unique, I would say, you know, visiting you and just seeing your lifestyle. It's it's it's quite something specific. It's really, really great that you have a chance to leave to leave like that in a in a beautiful area, in a fresh air, but, tell tell tell us a little bit about the climate change it's a big issue, in the lot of areas, and I'm pretty sure that, in the arts, near the mountains, you know, you're also facing some some some particular things. Can you speak about it? Like, in the in in the past few years, how the climate would change or which, challenges your face and now records Well, this is a topic that scarce and simulates me at the same time because we don't know what we are getting into. We have come from three very difficult years due to the intro. In which the violence went into water stress. And these years, however, we had the accent opposite. We had a very rainy spring, and this summer was not different. It is becoming increasingly difficult to work, but, unfortunately nowadays, we have technology and very competent people at our disposal can help us find solutions. So there is some hope, I think. But, regarding the heavy rains or maybe hail or does it any does it any how affect, the structure of the vineyards? I mean, the terraces They look they seem pretty strong, pretty solid, solid, made of stones and all, but are they, get a lot of damage from rain, from snow, like, what are what are the weather conditions, what's the most extreme think you you have in in your area? For the moment, this year, of course, the temperatures that are lower and too much rain. So we are arriving, as I said, from three years of complete stroke. So we have too much water now, too much rain. And also we had some had a sort of hail, but, fortunately, the fergola preserved the grapes, so everything went well. To now. But, what about, other other sequences sequences of, humidity? Maybe maybe, mildew or some other diseases? I mean, they all come in a in a package, let's say. Rangers doesn't come along. It always brings something else. Yes. Confirmed. So we had maybe now the first week of summer So seven days of sun, but, well, all the disease come out and also popiah yaconica and all the other problems and issues arise. Yes. Altogether. Is it possible for you to use some, methods to fight this disease, some organic methods we usually use or what's the most common thing you can do about it? Well, during during a year like this one, yes, you can treat, you can, well, prevent this kind of disease, but it's not easy because after ten milliliters of water, you have to, again, go in the vineyards and treat, all the vineyards. So it's not easy. Also to prevent the disease. Meaning meaning that you do that, multiple times during this season. Right? Yes. It's right. So after ten millimeters, so, well, also, if I trip on Monday, then it rains, and maybe on Wednesday, I have again to to treat the the vineyards. So it's not so easy this year too much rain. Yeah. Well, it is. It's it's quite challenging. Yeah. Sounds sounds quite funny. It was raining also at the at the day, when I visited you. So that the area seems very nice and green, but also pretty pretty damn pretty with your brain, indeed. It's it's really curious. Just talking talking besides talking about the vines and, and the vineyards. What what are the things that is great to do while visiting Karaima. What would you suggest to people who visit Karaima for the first time to see in the area? What is a must see? Well, first of all, I will recommend her him to try walking on some stone stairs, and we maintain the fatigue we are subject to when we work in beginners. Of course, that is the first thing to do in Karima. Then, well, the idea is obviously to visit the vineyards with a grower because he he will tell him, curiosity, some unique facts about the Karimara. Has I had to have a done with you? When you come to visit me. And, well, the paragolas are supported by pillars made of slime and stone, which are very beautiful to admire, and they are certainly unique in the world. So really, really interesting. There is also a path through the vineyards, which is, very nice and accessible to everyone, and allows you to see some breathtaking panoramic points. So, well, people have coming in Karemaa to visit us. Before testing our wines. I'm sure. So you mean you mean there's some hiking trail that is, put on the on the route. It's, it's possible to find it, on the map and follow it or how it's, works. Yes. I confirmed it. So there is the Saint Tiara delineated. So the Vineyard spot that's well is free to everyone. And there is also in our website. If I'm right, it is accessible accessible to everyone. But besides, besides the vineyards and, besides vineyards, is there is there anything interesting in the area? What what would you suggest to your friends or, you know, those people who come go from far away? Well, there is a nice museum. It is, brand new, in the in, in the center of the village. So, something really interesting. There is a beautiful video, on the history of Karima and Decarima Nebula. So it's something that they have to visit, of course. And where where this museum is located? In the middle of Karima, and it is called the Gramazoon. So the big house that we say, the translation. Uh-huh. Is it more like ethnographic museum show, tells about the life of people? In the area or what is it devoted to? Yeah. Exactly. Ignographic Museum, and there is also a section, the focus on cardi manet biolo wine and grapes. Oh, interesting. Let's say what what do you do if you have some free time, this and you don't have to work on the vineyard. Let's say everything is done and you have some spare time, would you would what would you do? You go on a hike or you, are there any interesting cultural events, in Parema area or around? I always spend my free time in hiking, skis, while we have beautiful mountains here with beautiful landscape. So, well, yes, I spend my free time hiking most of the time. Are there any, famous, or really good, your resorts, in your area. Something you would recommend? Well, we have here in, well, less than one hour. You can reach the Monteroza area. So that is beautiful. Breathtaking view with, all the fix that are the higher in the Europe. So really, really beautiful and interesting. Yeah. Monteros is one of the three, highest peaks, I think, adults. If I'm not mistaken. It's a great area for those who you love skiing and, yeah, also hiking in the summers. Can you say some some a few words about, the specialty is not about the food of your area. What are the special dishes? What is the what are the traditions, for food for particular products, in Karema and surroundings? Well, we are next to the Austa Vale. So we have really nice cheese and, well, cold meats and so on. But in this period, in Karima, we eat a very typical and seasonal dish called sweat glist. Which is a sort of green polenta in which there are thirteen different wild herbs. It is a very rich dish in which, there are also butter and cheese. So I will say that will be a a good Naviola from Karaima will be a perfect pairing with it. So it's a it's a polenta, is but is it soft? Is it a hot or cold polenta? And it it has a lot of herbs in it, as you say. So it has this green color. Yes. Exactly. Exactly. It is soft and hot and really, really green due to the herbs. So something really and you can have it just here in Karema. And in Seitmo, that is the village nearby Karema. So something unique. Oh, really interesting. But, which, cheeses are mainly produced in in your area, those cow cheese or goat cheese or what what are the most typical varieties. Let's say give us some names because I know wine people are particularly interested in cheeses as well. Many many of us So we need we need names. Please roberta. Okay. So, well, we are still in Caitmont here. So we don't have Fontina, but we have the Toma, that is similar one. Well, we have also Salinium that it is a really soft cheese produced just here in our villages, with, chili peppers and other herbs. So something really typical that changes during the summer because all the cows are, well, in mountains, it's or different herbs and flower. So I have different tasteies. Once my bones, something interesting, I think. Do you have some kind of prosciut in your area also? Is is any kind of, cured meat also produced? No prosciutto, but we have a more salami. Yes. But made of, made of, which meat mostly. What is what is the most popular? Let's say of the of the areas and the specific but depends both coals and pork. So it depends by the producer. We have hold here. Let me see. That sounds interesting. It it all everything you described with her with Nebula is so great. I would also like to ask Proberta, which markets you, you work with? To which countries you already, export your wines? We send a lot of our wine on the local market, of course. Determine one, but we also sell it abroad. In recent years, we have been working very well with the Northern Europe, Norway and Sweden, Canada, and the United States also Australia, I have to say. But honestly, I have to tell you that the interest in small producers like us is coming from all fronts because the consumer awareness is changing. And this makes me very happy with. Would be easier to sell it now. Yeah. Usually, Alta Pemoto wines is not easy to find outside of of Europe, but it's great that, outside of Italy, I'm sorry, but it's great that, you find enthusiasts who really, who bring your wines from their markets But what is interesting is the what is the the best selling etiquette of, Consina Karema? I think both the black and white labels, so the Karema, traditional version. So two years since Livonia North, and the reservoir, the one I told you before, he the one that, well, age three years, almost three years since Livonia and Paris. Yeah, that's interesting, but this is something all all of the small regions space that is quite difficult to communicate in the outside markets, particular style, the particular features of the region. Do you somehow unite your efforts with other producers with other wineries? Do you have any kind of the board? Any kind of the marketing board or in any kind of organization that is helping you promoting Karima as a brand name Karima wines abroad outside of Italy. Well, yeah. We have the that help us with all our issues. And also, well, they send us journalists from abroad, and they help us to find new markets and so on. But it's not so easy as I, as you tell us before, we see we are in the Petmo region. We produce Nebiolo, just like the Langge area. So it's not so easy, for us to explain to, consumer that our Nebula is different from the one in the land area without seeing never seeing Karima in in person. But what is the what is the most challenge in this in this, process that you that that you have to explain that it's a different character of Nipiolo people that expect more full budget Nipiolo or or what is actually the feedback of the wine enthusiasts? Well, they are always really surprised from our nebulos and also from the nebulos of the Alto Pimonte also from Gatinara and the other Boca and the other also the Austalla ones. We are really different from the language one and what they used to drink before. So sometimes they are really surprised, and sometimes they prefer to proceed with the language one and the full body and ripeness of the language one. I I guess you you just need, to educate people more about the specifics, of this area. Right? Just to to explain why why this style is different, what what makes it so different. That Mendoro is not only Lange. Nebula is grown in many other regions. So it's it comes with education, of course. Are there any educational programs or, why an expert or for some areas held in in your area. Do you know if any? Let's say what are the options for wine wine specialist, wine it was asked to to taste a range of, wines from Karima and, others that you want to would, what would you suggest? Well, we organized in our winery, of course, some tasting and so on for, people that come from Abrose and want to trade us our wines and journalists. But, well, yes, sometimes, we organize also with the other producers, events, or tasting in which you can, well, taste Karema and also the others in Viola from our areas. Is there any, exhibitions or, like, once alone or tour that is, held in the area? Anything like that at all? Well, in on the last weekend of September, we always organize the festival that is, well, great festival here in Karima. And on this Saturday evening, there is a big exposition of all the producers of the Canada area and, of course, of the all the one in Karima. And it is a great opportunity to taste all the wines of this area and this beautiful and great area that it is the cannabis one. Can you repeat again when it's taking place? It is always the last weekend of September. Is there any registration needed for this event or sort of, street fare or Well, you can buy the ticket online, and you can also go free. Yeah. On the Saturday in Karima and buy the ticket there. Okay. Great. Well, I think, I'm I'm pretty sure that, someone who's asked would be, would be really excited for this, opportunity. Within my trip, I was very excited of the quality of wines and, It was just it was so great to see the area until it was not only I can see a carame that I just did some other producers also, but it's such a great experience indeed. Well, of course, you can always go to to promote a section, in the Italy and just go around and taste, but I think it's way better if you're actually in the area visiting, enjoying food and wine with the with the producers right there. Isn't it for bed? Yeah. Of course. I'm not a great speaker as you can hear, but, I always love to stroll around with people that never seen Karima before. Because it's easier to understand walking in the vineyards and hiking these stairs. Is is something unique and has to be done to better understand the Karimane Biola? Yeah. You, showed me one interesting project and I would like, you to speak about it, for our audience as well because I think this is something, interesting and unique happening. Okay? Can you tell about it? This this there there's some abandoned vineyard that he would try now trying to restore with some help. Is that right? Yes. As I told you before, it is really, really expensive to build a paragolas in Karima and to build the dry stone walls. So, two years ago, the Merum Club that it is a philanthropic German club, contact us, and we asked them to help us in well buying, and, and, Avangian vineyards, and to be the, again, the parabolas, and plant again all the vines there. And they are helping us. So it's something extraordinary for us. So this foundation, is not Italian. Is that right? Yes. It's German. From other European country. Yeah. Yes. It's German. And so they actually invest for you to have a possibility to restore a vineyard to have your local specialty alive? Yeah. Exactly. We buy with their help and a band, huge vineyard, one of the more beautiful one, I have to say. And with day help, we are refurbished the area, and we are building again air glass. So we are gaining life again to the abandoned vineyards there. Are there any other, vineyards that that get this help? I mean, how many of this, of abandoned vineyards are being restored now? Is it just one for now where there are more, what is the scale of this project? For the moment, just one, that is composed by something like four or five terraces. But while our plane, our goal is to restore as much per, terraces and vineyards as possible, Yeah. And what what is the interest of this foundation? Are they are they some cultural organization or they aim to preserve the the specifics of the area? Like, that what what is the aim of this foundation? Well, the aim is to help little producers that are struggling nowadays with expensive beans on, on. So, happens also. They have also a winery in the Chinguata re area. That's, well, also them are struggling with the climate change, dry stone walls, and so on. So they are focused on helping little producers than take. But, yeah, that's very interesting. Something I did not hear about, anywhere else. I don't know. If if you, if you guys know, any of these kind of projects, outside of of Korea area, which I would be interested to hear. More or less we discussed, pretty much of all of the things I wanted with Rebecca. So just to give a like a Yeah. So that's that's it for now. If there anyone who would like to ask a question, You can write it in the chat, but, for now, we are closing the room. And, any questions, you can also write at info at Italian One podcast dot com. So so thank you so much, Robeta. Thanks, Anna, for this wonderful conversation. And, yeah, have a wonderful evening then. Goodbye. Ciao, everyone. Thank you. Talk to me a little bit. Bye. You're not today. Ciao. Listen to the Italian wine podcast wherever you get your podcasts, we're on SoundCloud, Apple Podcast spotify, email ifm, and more. Don't forget to subscribe and rate the show. 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