Ep. 2061 Mihai Popescu interviews Vittorio Navacchia  | 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 Vineetri dot com. Welcome to this special Italian wine podcast broadcast. This episode is a recording of 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 experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production and publication costs. And remember to subscribe and rate our show wherever you tune in. Hello, everyone. Welcome to another installment of clubhouse Ambassador's corner here on Italian wine podcast. My name is Laika Kaparas, and I am the producer of Italian wine podcast. And with me, we have Mihai Pupasco, and he is an Italian wine Sador from New York twenty twenty four edition, and he will be interviewing Victoria Navakia from Tremonti winery. So hi, Mihai. How are you doing? Very good. And you. Thank you for this opportunity. For sure. For sure. I wanted to actually introduce you first for the audience before we proceed with questions. First, Nihai is holding WSTT level four diploma alongside a bachelor's in commerce. From John Morrison School of Business. He judges at prestigious competitions in selections, Wendyales, Canada. I don't know if I pronounce it, right, in the French section. Yeah. In the French. Oh, okay. Thanks. I learned every day. And Vinarium, largest in Eastern Europe. Who he was a co founder of Salone Devon. Does this was that right? All the way. Yeah. Very good. Very good. Thank you. Hi, and you're in the first Romanian wine fair in North America. So that's really a big deal. It's really amazing that you did that. Because I salute you. And as such, Yes. And as a sales and product placement consultant, brutus Buins, Me hypo Pesto curate selections, manages sales for key Eastern European wine brands and workshops. Recently, he was certified as an Italian wine ambassador by Vineetale International Academy showcasing expertise in Italian wines. He is looking forward to share his knowledge with Italian wine lovers in his own home country, Romania. And by the way, actually, there's going to be a Vineita International Academy in Chicago and also in Kazakhstan Almaty coming up. So check out at Vineita International dot com and it's on on your social media. That's just like, a quick commercial break. But, anyway, so let me proceed. He has a background with the b to b sales, marketing, and business development, and has allowed him to represent producers internationally at events like World Wine Meeting, Chicago, and La Grande de Costaasion de Montreal. So for today, tell me, why did you select Victoria Navaca as your favorite producer on your first club house ambassadors corner? First of all, I fell in love, like, deeply in love with Italian wines, while studying for the w z diploma. And then I developed a passion, and, I chose Victoria because he shares the same values of winemaking that I appreciate and I promote. Respecting traditions, innovation, using ancient winemaking methods and definitely focus on terrace and indigenous grapes. I think that's what's important in my personal values of wine. Yeah. I agree. Like, he's very rooted for everything about the Italian wines and also for mutinous grape and so on. So that's really amazing. Actually, I look forward for this conversation. How did you discover the wines of Tremonti? It was actually around five years ago. I was watching an episode from Anthony Brittan when he visited the beautiful region of Emilia Romania, and he filmed at Tremonti. And, that's a few years ago. I didn't think of becoming so, advanced with the wine, but it stuck in my head. And since then, I was passionate about his wines and everything that he produces and the way he his vision for winemaking. That's incredible to be featured by Anthony Berdens is the legend of Foodenwein And, well, I'm kind of curious. And I also wanna ask, when did you first tried or tasted the wines of Tremonti? Maybe three years ago at the wine fair here in Montreal and definitely fell in love with the San Giovanni. Like, it's such a pure expression of the the drape and the fruit. I really loved it. Okay. And because we have our investors here, if I wanted to ask for them, what are the learning objectives that we should be expecting from this interview? Where we should learn a bit more about Emilia Romania as a wine region. Definitely, the indigenous grapes that are used by the such a key producer Tremonti and a bit of information about how can we improve the image of the region or it make other more consumers more aware of this region and talk about the wines of Tremonti, their their wines and their winemaking styles. Okay. Okay. So, before I mute myself, I also wanna tell the audience that later if we have time, you can raise your hand so that we can put you up on stage if you have any questions. Otherwise, you can also write your questions, on the chat room here. So I'll send a message to you guys later. So, yes, so good luck with the interview. I will mute myself for now. Okay? Thank you. So thank you, Victoria, for, for doing this and taking your time. I know winemakers are very busy most of the time. And even if it's not harvest, it takes time. We always have something to do around the winery. So Victoria, he's fifty five and his brother, David, they run Tremonti since nineteen eighty nine. When they're moderate, they have passed away at fifty five. And they together with Babo Sergio decided to continue their parent's passion for winemaking. After he studied, analogy at Volonia University, Vitoria holds the technical responsibilities of the whiner and the seller of India State. He learned from, great teachers such as Atelios Chienza. If you did the ambassador program, you definitely heard of him. Also, Donato Nannati, and, Victoria Fjorie and Nikola Tucci. He approached in a organic agriculture since two thousand and eleven when it was not so cool and popular in Northern Italy. And a very important step was in two thousand thirteen when he George, he got the first, Georgian, amphora Cuervi, arrived at the the winery, and Victoria started doing, long skin maceration to Alvana most, Alvana, the grape. At the beginning, they took it as a joke, and now it's real business. Obviously, we all know that that's a right now, it's very trendy to to work with that for us. Victoria has a great passion for white lines, and he's, something that represents him as curiosity hard work and a good example from his parents that started the the winery and to have, joy or working with the people around and to self irony maybe to have a good sense of humor. So, Victoria, if you're ready, I'm gonna ask you the first question that I prepared. I think Amelia Romana, compared to the other Italian region, it's less popular What can producers like yourself do and to shine the light on this region? Hello to everybody, and thank you very much, to give me this opportunity. I'm very happy to be here. Thank you, Ricas. Thank you very much. Me, I you already did a presentation very nice. Sorry for my English. My English so and so, but, I will try with my passion to explain what is, my work and my idea to produce wine in my in my estate, in my soil, in my region. About your question, but I think the the answer word is, is very easy. I think I think that we have just one wave. Wise made with our indigenous, great indigenous variety. Immediate money regions, region where, where we are is a a very big and large region from, from west to east, in Italy where the the capital of the city is the center of the region. It's bologna, same as for the for the food for the university. And in in a so big region, from West Twist, there are really very different soil and a great variety. From Keachaine's, in the west part with Gortunio, to apartment modern, with San Francisco, and it's a different version to arrive in in bologna with, pinolletto d o c g, and arriving in in Romania where where we are, where I am with San Luis and and Albania. I think we have a really good potential. Of course, it's very important that we must more we we must work a lot in the vineyards and in the cellar to enhance the potential of our terroir. And this is the most important part of our work. Understand our variety and to happily the best unification style is very important too. For, for example, with, albana's our indigenous, the wide variety, we decided several years ago, to make the unification with the skin contact because, for us, this, is the best expression for this type of wine, and and grape. For the, for example, in the last in the last years, many producers in the area, are we are reducing the use of the orc because the clone of the from our area is very rich of red fluid. And we would like to save the this charter of of the grape and and and and the wine. In the last years with the, we reduce a lot, the, the style of maturation of the grape. We use a big percent year after year of wall grape in the in the maturation and in the fermentation because the final client, the consumer, wanted to drink wine much more, fresh, much more mineral, much more vibrant. And, and this, it means to save the best expression of our terroir and our soil. Just to continue on this question, so you guys kind of find your style of wines that's from the region. Do you work together with the other wineries to promote the region or to make it known? Or so far it's less organized in the region? Yes. Of course. This, this is, is a really very, very important. And, because, to try to save, the peculiar, charter, of our wine is is very important. And this is the only way. The only direction from all the major umania wine is in in the world. Okay. So let's continue on, next question. What are the climatic and geographic features that makes your winery stand out. What makes you where you are situated? Like, what's different compared to other region? What helps you make better wines geographically and climatic wise? We are located, in, in his part of, a media or money region, not too far from Adi. I see. You must imagine that, bologna, is, the most important city is in the center of the region. We work in a two different terroir in the region, one in Emerald and our family, a little bit more close to the cost. We are forty five minutes from the dramatic sea. In a in two words, I think, I tell you that we have a climatic condition more Mediterranean than continental. The summer season year after year are, very hot and winter season are not so cold like in in the past. We are feeling, a lot. The changing climate. Every year, the harvest is a little bit in advantage because everything is in advantage. The budding, the liberation. Today is a twenty five July, in a Imola, soil, a solid very rich of clay, very fresh. We have, some, vineyard, they offer Sherdounet, Jordan Muskey, and Sabignon Blanc. I am honest in this moment, I am not sure that, I will able to arrive middle of August. Without, make the harvest time of, of this variety. And to start, before the fifteenth of August is really crazy for my from my area, from my region. For our indigenous white, white variety, the elvanna, where we do the, the skin contact, we wait, a lot as a ripening, of the skin of Delbana. And, we make that type of, twenty September. Twenty September is, very late in this moment for Delbana, because until until, fifteen, twenty days ago, when I took it off late August for Zalbana, it means not before nine, ten of October. So it's very crazy situation. You consider that with if we start to pick up the chardonnay's Avenue blank before the fifteen August is not to produce, the wine for the sparkling wine, but to produce the wine with, a medium body for, apart fermentation in milk. So grape ready to be picked up. And, and then this is, very crazy situation because, the changing climate is very strong. About our geographic position, we are located in the first years of the opinion between Bollonian Florence between, Romania and Tuscany, two hundred meters above sea level, which, which, with the soil rich of clay and sand, the fresh soil, and this is very important, because the clay soil is the soil that remains much more fresher than, the other, type of soil that we know. I'm gonna ask you the question that could continue on the climate change. I know it's a very hot summer. Even here, I live in Canada, and it's very hot even for Canada. I wanna ask you, how are you preparing your winer? It's for the for this climate change, for the future. Is it there's so many challenges. Can you talk about something specific that you are doing so to protect or to adapt to these, very hot summers? Every year is there something of of different. To to grow the great patient in the last year is impossible to think to follow a protocol. Every year, we do something of different. Especially in the last year. For example, we, try to maintain the cluster, with much more lives, then in the past, until ten, eleven ten, eleven years ago immediately after, the end of, the flower of the grape, we pass to cut, off, part of our leaves. Now is, is not correct to make this. Is much more important to maintain as much more this possible. So, the, the customer, stay more fresh, in the, in, in, in the vineyards. Then the other, operations that we can we can try to do to to fight at the sugar level that in this moment are really too white and too much, we, keep a little bit more grapes than in the past, in the, in the plants. So we have, more grape, a little bit less sugar level, during the the other stuff. This means that we must make a different, passage in the vineyards for the harvest, before to pick up, part of, of the, of the grape after fifty, fifteen days, we do another passage because, we help the plans to arrive with a good ripening, especially for the red variety of the polyphenols of the skin. For the new vineyards, where it is possible is very important to pass the irrigation. Now it's, absolute in the in the history where there is the water to to pass the irrigation in the new vineyards. Or where we have not, the irrigation like, for example, in fully a state where we have the fifty percent of our, our plans. We, use the, the resistant stock, more resistant to the dry, soil and dry clean made condition. Do you face a lot of drought in the region compared to, let's say, California or other very hard, like, southern Spain. Do you have issues with water? Or that's so far. So you're good on that? No. We we in our region, in our region, we have we are lucky because, we have the possibility to use the water for the irrigation. It's irrigation, of course, to help the vineyards in a stress condition. It's not irrigation to produce more great and more quantitative. A major manual region in this, was always one of the region, very sensible to this this question. And, for example, in, in Emilio state, where we have the water, all in the new vineyards that we are planting, we will, pot the radiation system. Many years ago was, something of, incredible. When when my father planted the, the vineyard in, nineteen seventy, he did the old irrigation system, in all, in all the vineyards that he planted. But this irrigation system, we never used, in ever, in ever used. And, many of these, when we planted the new vineyards in eighty five, eighty nine, Zev was not necessary to part irrigation system. Now is very important to to make and and to do. Okay. So now we we will continue to ask you. I know you spoke a bit about sangiovese and your white grapes, but can you be just more specific and to can you please describe us your local grapes that you use at your winery and what makes them stand out from other regions, other countries, other producers, the way you you work with these grapes? May, you already talked about this, of course, of course, for the red is the most important, local grapes that, that we have. Like, I said before, our soil, our climate conditions, are different from, other part of Italy, well, grocery. And our clone, our typical clone is different too. The battery of our San Jose, typical San Jose from Romania region, is not so big, like in other part of Italy. The berry of San Jose from Romania, they they hit the typical clone, remains small. And this, it's, it's very important because this, it means that in our, in our San Jose, we have much more skin. In a small berry. And much more skin, it means much more polyphenols, much more antigen. And in a red variety, the quality, is always on the skin. Inside the battery, we have the only water and sugar and water and sugar is not good for the quality. It is good only for the quantity. To find our style, and especially don't copy the San Luis expression of other area much more noses than the remaining region. This is my idea, of a a San Luis variety. Since, last year, we presented in the market, a new center is important for us, important for the quality, for, for the style, is there some choices that we dedicated to, our father, sergio, that he was the founder of the of the mine. The name of the one is a classed train to track. And there is a, surveys is that we're producing inimal state. And, all the unification is made in a concrete tank with a fifteen percent of Wall grape during the fermentation. And all the hedging is made in Concord tech in Concord tech for fourteen months. And, this for me could be a new direction. To produce the standardized from Romania. With less work, of course, it this means that the wine need a little bit more, more time because the pollution of the San Luis of the red wine with South the oak is much more slowly. But, this is means too that, we have a a very true expression off the San Juuiza from from my area, from my soil. This is about the local grape, local variety, for the for for the red, the local grape, and and local right. For the for the white, like already, I said to you before, our most important, grape, indigenous grape is Albana. Albana is very unique. Elbana was the first at Yochi Y twenty one Italy since nineteen eighty seven is a incredible longer cluster. The skin is a very thin, but incredible reach of, polyphenols and tenants. Albana is a sugar machine, but, maintains, a good acidity and a low priority. It's very versatile, variety because many producer of my area they make, white humidification with soft soft pressure, pick up the grape in the season, using in the first week of September. And we have a version of Zalbana, very fresh, and mineral, vibrant, good acidity. But, for example, like, like I already said before, we prefer to wait this grape, this variety, until the the ripening of the skin is perfect like a red wine. And we decided since, two thousand thirteen to make a, a skin contact amaturation, long maturation or short m maturation, but, for us, remain, one of the best expression for Albana, Albana grape. The orange wine are very popular now. Many producers try to make orange wine, but to make a white wine with skin contact is very important, to have the right variety for this type of identification. And in Italy, there are not many variety that for me, these are my opinion, where we can use this type of unification. I'm thinking, some, some, Fiano from a Valino, but, Albana, for me, for his, for his, for his body, for the tennis that we have in the skin is perfect for this type of, of indication. And I am honest, I started to make a skin contact like an experiment. Like a joke, and, and now all our albana is one hundred percent made with skin contact. So, this is very, very interesting. We all know how important, to we know orange wine. It's a very big trend right now in skin contact. I think it makes even gives complexity to the wine, and it's important to to to make the best expression of the grape. It's gonna lead me to the next question. I know you're using the amphora the query. Are you using it only for the albana? What are the benefits of using it? What are the challenges? How do you use it as it b as it's best, like, to to get the most potential out of it. In this moment, in the winery, we have a ten neck victory, that we imported directly from Georgia. Different size. We have some offer of three hundred liters. We have one offer of one thousand liters. I am very honest. Everything started like a joke. A friend of ours, from, from my city, from my area, that he was a director of University of Polenzo, involved me and the other six producer of the area, to try to make, to copy because the right word is to copy. The unification of, the urgent wine using indigenous varieties from Romania region. And, we decided to buy seven amp for one for each and each of us started to make the unification, with the indigenous grape. So I chose Albana, but the other, the other producer chose the San Jose or Chantasmine or label our gray kato for, for, for Toyota. And, my idea, the first idea was to make this experiment. And after two to meet all together, and to taste, what what is the the final wine that, we, we did. We take a protocol, the same protocol of the georgian wine, very similarities or, natural fermentation, long skin contact, not any control of the temperature. No, any sort of fetus, use during the maturation. And so this, started really like a joke. And, for me, I'm very, I'm very honest for me was, something of incredible to think to make wine in a with this technology because my consultant, my studying university learned me that to make a good wine was very important to use Sulfitas to control the temperate the fermentation with the, with the cold, use the selected East. And was very crazy. I remember very well in the vintage two thousand thirteen after the, thirty, thirty five days of screen contacts. I tasted Zelvana, in, in Zizanfra, and the the wine was a very, very interesting. And, like, and everything after when, people believe that in, in, in one thing after is very easy, to, invest in this project. After, we decided, we we're changing, something. Of course, for example, I immediately learned that, to make, orange, orange wine or skin contact with Zalbanis was very important. The ripening, the ripening of the skin. So we decided to wait, to wait it to pick up Zalbana, like a, the production of a late harvest. And thereby is incredible because when the ripening is perfect, is incredible reach of, ethical note, It's a peach note, yellow through it. And these are the same thing that, I find in our bit alba, the balance that we produce inside them for, especially in the first in the first month of, of his life. Just, yes, continue. Continue. Sir, and, what what why the slavery? The the clay, the clay of from Georgia, it's very incredible. Like, in in Georgia is, something of, crazy. I have I I know very well all the offers that I am in the seller because my work is very hard and I must I must taste a lot every day and and every week. But each amphora gave to the Albana something to the wine something of different. One thing is a common for all of the the queries that, that I have. Zekwaveri for me are a phenomenal accelerator of wine maturity. Ninety days of skin contact, after I finished the maturation in the amphora. I put the wine in steel tank. I clean the wine, and I go immediately in the bottle. And especially in the, in the first month, in the first six, nine months, I have in the bottle, the same aromatic part, of, of I find in my grape and in my wine inside them. For a series of difference between the grape, the wine during the maturation and the wine in the bottle. This just means that the ampourer is very unusual, unusual, contenitor. An neutral, tank container. Yeah. Thank container. For a for my for my wine, and this is a incredible thing for me. Just listening to you talking about it. Well, I would like to just get on a plane to come taste the the wine. Hopefully, could find it here on the market soon. It's gonna lead me to to the next question. I know you're doing organic and sustainable winemaking and some maybe biodynamic approaches. It's something that, consumers really support nowadays. We're all behind this. Did you see or did you have challenges when you switched from the regular, beauty culture and also Have you seen increasing the quality of the grapes and quality of the wine again? Because that's what's important. In the end, does it taste better, the wine? We are organic since two thousand fourteen. We started in two thousand eleven. My consultant and ZZR suggested me to start to be organic. For me, it was crazy to try to be organic in ZZR. And, Patricia is the name of my consultant, Patricia Gesperinetti, He continue to tell me, Victoria, you are very close to the organic. You must start. I started. Now is much more easy to be organic now than, fifteen, sixteen years ago because we have a dry season dry summer time, and these help a lot, to reduce the number of, the the vitamin in the in the Venus. To be organic, for me, it means especially to change mentality, to to change mentality because, you know, that, in, in, organic agriculture, I can use a spiritually sulfur and copper and sulfur and copper are, preventive agricultural and non curative agricultural. So, is very important to be ready, to go in the vineyard, to, to make the distributions of, sulfur and copper, in a in every moment, as there is no tomorrow or Saturday, there is no tomorrow or Sunday because, for example, if, tomorrow, is possible, I will have some rain. I must be ready to start, to, make a a preventive treatment for, for my vineyards. So it's a change, a change mentality. Very important. Not for me, but for all the for all the people that work with me in the vineyards. But I remember, I remember very well, especially in the first years, when to pass a, organic agriculture, the color, the color of the vineyards, the color of the the grass along along the row in the vineyards, much more green, much more live. Something something of, of different. This year, we, we wrote out, a couple of years that my my parents planted in, nineteen eighty three. Before to plant the new vineyard. We we did the analysis of the soil. I was here in the last November with my consultant with the analysis of, the soil. And I asked me if he was curious to read the analysis of the same soil that my parents did before to plant the cabernet sauvignon in nineteen eighty four. Many of these analysis, was, was similar. But there was some, micro element, like, for example, the manganese, I don't know. In English, manganese, manganese, was completely different, in a in eighteen eighty four was a very high level. And then now the level is, is very low. And I asked to my consultant why, and, he said me because, probably, he said, in the this year, in nineteen eighty four and before, you use many products, to fight the hoyedum and many of these products is made with magnesium. Now you stop it to use, this product, and now the soil is clean. And to be organic, it means these two. And this is a very important for us and for the people that follow me in our operation in the, in, in the vineyards. About the epidemics, very honest, I don't I don't ever in the, in the seller, any operation for the Beautyemic, agriculture. In the vineyards, just we make some operation, like, for example, when we do the the trimming, in the vineyards, we trim following the phases of the moon. Or, or we follow the phases of the moon one week playing the new videos. But these are the only things that we do, with the building and it's too much complex, the dynamic for me. I think it it explained a lot on this side, and we all know that, yeah, biodynamics can be a bit more complicated than organic. And as you can explain, it's by using your organic, you you got better soil. So what I think it's gonna help you in the future with the quality of the grapes. Yeah. Yeah. Yes. I think I think, yes, I I I see that now, for example, since we are organic is much more easy for, the the grape, to arrive in the best moment to be ready to be picked up. You know, for example, for the San Luis is very important. The, polyphenol ripening of the skin is very important, to taste the the grape, before to decide the the day of the harvest time. And, since we are organic, I see that the, polyphenol ripening as a technology ripening and aromatic ripening, are very close and much more easy to find the right moment to pick up the the grape, especially the San Jose variety. And let's say if you taste older vintages before you were organic and compared to now, did you see a difference in taste of the sangueza or the final wine? Yes. The, there is many different. The the sangueza, since we are organic is, absolutely much more rich of fruit. I tell you that, since fifteen, twenty years ago, the style of the unification, especially for the red variety, the maturation, the the conduction of the maturation is completely different since twenty years ago. Until, until, twelve, thirteen years ago, And then the days of maturation was, the the maturation was much more longer, and, the pumping over much more strong, much more long, more more time for, for, for every day. And now, we reduce a lot of this type, of, maturation. The day with the skin contact, our maximum fourteen, fifteen days. We move the skin just a few minutes in the morning, a few minutes in the evening. Why? Because now the ripening of the grape is much more better than in the past, and much more easy to extract the sweet part of, the sweet part of the toy fairs that we we have on on the skin. So the one is very different. Perhaps twenty years ago, the San Juiza, much more green and much more hard. Now, our, style, much more, and, sweet, much more balanced, not so easy like in, in the past. That's very interesting to learn and to hear it from you firsthand and It's gonna get me to the next question. It's, what is your flag flagship wine? What's, what should Remonti be known for around the world or in Italy or in Europe or in Canada? What's the wine that we should when we think of thremonte, what wine should come to our head first thing? The I think, that in these last years, flagship wine, absolutely. It's a little bit. The little bit is a Zizol banner, like, I said to you before, made in a George Ramfora with skin contact is orange wine is a a clean orange wine. I like to to try to explain what is a vital, but with the the clean word because it's very important for, for us. And, yes, he's, now I think is, for, producer that came from a region not so famous in Italy like Romania, to be present in many different and famous wine list and famous restaurant wine list in the world is is, is, is, is very important for, for us. And I think that, is, a recognized wine for, for the winery, for, other work, and the, and these, and these of, I think, I think in this moment, the flagship winery is debitaba. Then I can tell you that, For example, there is another white wine because I love to produce, to drink white wine, call it the thea white. Thea was my mother name. And the white is a very original one hundred percent, Petimanseng, that we planted in two thousand and, Petimanseng found an incredible expression in, in my area, in, in area very close Creek with, soil, very rich of clay, very fresh. We make harvesting in November is a, a dry white wine, aging, orange, still tank. And, ter White is a incredible, especially the evolutionists at the bottom. I I have some, two thousand and six vintage of ter White that the mine is really incredible. For for my opinion, wine, very rich of, of, pure, tropical fruit, pineapple in the first year, and after I have incredible either Karboric evolution like some reasoning, from Germany. I'm very, very interested. So, the flagship wine is the Vitalba, but, the white wine that, I I love, I love a lot of the white is this particular thing. They sound very appealing both of them. And to be honest, right now, the market is asking for more and more white and less and less spread. So I think you are doing you're you're on spot with these two wines. I saw also that you're producing a line of fizante, an s o two free wines. How are these lines performing? And is it an answer to the market trend, or is it something you produce before it was cool? Something that you really like doing. We we always, produce, this, this wine, the the the, and, also, Fitter's wine. First Mintz was in a two thousand nine with, Sanderes with the red. We produce this wine before to be organic is incredible. Since it's two thousand eleven, we produce, chardonnay without Solfitas. I am very honest. It's much more easy to produce a San Jose without Solfitas than a Chardonnay without Solfitas. Sarah wine, as have a an actual anti antioxidant produce like the polyphenyls antigen that the press serve as the wine and, is, is possible to produce, red wine with some small features. Of course, is a fresh wine. You can keep from a couple of years, very easy to drink. For the chardonnay is a little bit more difficult, but, in the market, There are many supporters of this type of wine, but it, of course, it's not my flagship about the presentee. We, we always, we produce, we always produce the parking pinoleto. We have the tank. We have the technology inside the cellar. It's not so easy to find, a small winery in Romania, with the, present production line including the bot machine, but we always did. We produced a Sparkin pinolletto and a Sparkin Barbera. Since, two thousand seventeen, we started, with Urban Gray, PPE appear in the season middle of August. We produce a patternate, and just ornate of the albana. Very interesting, very fresh, very vibrant, like you said before, in this moment, there is incredible, inquiries of consumer of white wine and and sparkling wine. Of, Petanates and Amazon Blah. We produce, ten thousand bottles in one year, very small production. But in this moment, and we are in a in beginning of August. I completely sold out this wine. It's a it's a wine expiratory that we we sell in the market, much more evolved than I am thinking, for example, for you say New York market or California market, Rodine on the market, and, in order of Europe. In Italy, to produce a petanate is, many many win winemakers make a petanate, and a little bit more difficult because it's, And there is very a big, a big, choice for the funeral consumer and not all the petanata are for the correct expression of this type of wine, very, very interesting for the, for the summertime, especially. So you were saying that you have, are present in New York market and California, but what other countries did you sell your wines to and or regions or or, and also, where would you like to to be present in the future and other, what new markets would you like to develop? In, for export market, market to one of our first market is a USA market. Because since two thousand nine, we decided to stop with the nationalist distributors. And, we decided to try to find in different state with the local, this local, distributor local importer. So, for example, in this moment in USA, we have twelve different important in different state. With many of these, we have, a friendly relationship, to find a room, to to sell Romania wine, is not easy for my distributors, and it's important that all the importer know has, know how our philosophy, know our minds, visit the data along the year. And and this is the, this is is the most important thing for us. They in our experience, we saw that the big name, big importer, big distributors is not, the right solution for us. So, for example, for us, is, okay, of course, a newer market, California market are very important because a very big market, but, we sell very well in Rhode Island. We sell in Wisconsin. We sell in Minnesota. We sell in Minnesota. We have a incredible and important in in Tennessee in North Carolina that, he, he said a lot of, orange line in in the area. But everywhere, have with all our input. We have friendly relationship. We sell very well in order for Europe. Finally, now we enter in a in a in a England market because finally we found the the right important for us. Then, of course, we have a crazy market, like, for example, Kazakhstan or Mongolia, that, for a for us was, until a few years ago, was, crazy to think to sell a tremonte wines in Mongolia, but Mongolia is a very, important market for us now in this moment. I think there is more and more regions that are increasing. Well, they're getting to know more about the wine and the demand in those regions are increasing such as Asia and, less developed countries that are now developed. Parts that I know it's like Eastern Europe that has an increased appetite for Italian wines, and it's a big market in the past years. Do you have any wines in countries such as, let's say, Romania, Bulgaria, such countries, like even, hungary in in that corridor of the Europe. Yes. I think so. I think, is true. Is is is is correct. Because, now is very important to to have a a open mentality, and these are always found in a United States, open mentality, to try and, to, to taste the, new and different wine, of course. And one of the last questions, I personally fell in love, as I mentioned before, from the sort of Anthony Burton when you you guys had lunch in the wine area. And my question is if we want to visit your winery, what services do we, can you offer it? And also can we eat the famous for This is, this is a big problem for me and for my browser because, after the episode of Anthony Burton, we continue to have many requests to repeat it's the same experience that Antonio will then, did here, ten years ago. There is a very, a crazy are crazy, requesting the past when, one man asked the hazard to repeat the same lunch in the vineyard with Anthony Burden because he wanted to ask to his girlfriend if, she wanted to marry him. And, the, and, yes, we I know. And and I remember very well when Anthony Boudini visited us, And, I I remember I remember the man, expiratory after after, the tour in the vineyard that we we did with Michael White as a chef that he brought him in, in my winery because he worked at many years in San Dominican to start Michelin restaurant in my city, after that, he worked at a lot. All the all the people before the dinner in the winery, he asked to go to the hotel to ask a little bit. And I remember that he asked me, if he can, he can take a sit and, to stay in, in my garden, to see the vineyard. And I remember very well, this man that, after they off work, to stay in, in, in the city for a couple of hours completely alone with the cigarette and the bottle of Saint Luis, of course. And, and I remember this, imagine of this man that, he he loves really what he was seeing in this moment. But of course, we, we try to organize, visit and tour in the winery with appointment, when I and my brother, we are available. The, and the, you know, or someone, for, for us, it's very important, especially for our importer, for our distributors. When they come in the area, they come in in in order to visit us, is impossible. Don't offer their, entirely, dish, homemade, homemade, homemade, completely homemade. And it is, the, the, the, zio's hospitality is is, the, the most important part of our work. And, and this, and this, my father was incredible because, because, he, he, he, he learned the house about, about this. I was very disappointed there when I remember very well when I started to to to visit the vineyard with Michael White and Anthony Burden. I remember that Michael White asked me if, I wanted to talking English or, Turkey Italian, and I said, in my back, Michael, I can try to, to talk in English, to speak in English. We started, I started to speak English, and Michael stopped at me, and they said, me. Oh, it's alright. You speak English very well. Perfect. After when I saw the episode in the television, I remember very well that I spoke in English, and I was a subtitle latest in English. I think you speak very well, and, don't don't be worried. You you explained very well, and everything was very clear for us. One last quick question before we end. For a ambassador, like us, can we do, visit or, like, when you need help for harvest, or do you employ people that would like to help you at the winery, or you just have your own team, and that's it. I I have I have the team. I have the team of same people since many years that he wanted the different people because, it's the the same people that, work very hard, along there in the vineyard, and that they wanted to pick up the grape. But, of course, like you said, you before, we make a tour visit, and tasting in in the winery, every day for, for all all all all all they are. But the harvest time is impossible because my work and, would be very disappointed. So we it's better to visit when you're not doing harvest. Either in spring or later during the year after the harvest. Correct. I think, this was the time for us for today. I would like to thank you again for this opportunity and to share all this nice, knowledge with us. I think we got some nice insights on your entry, and what you do with the wines. Thank you very much. Thank you. Thank you so much, Victoria and Mihai. It was a very engaging conversation. Before I end the conversation, I wanted to announce that next week, we have our, another clubhouse ambassadors corner. So we have Wayne Young. He will be interviewing federico Stropolatini from Stropolatini winery. So that's it for today. Thank you so much And, yeah, have a good day ahead. Bye, everyone. Thank you very much. Listen to the Italian wine podcast wherever you get your podcast. We're on SoundCloud, Apple Podcasts, Spotify, PayMLIFM, and more. Don't forget to subscribe and rate the show. 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