Ep. 2152 Cynthia Chaplin interviews Alicia Lini | Clubhouse Ambassadors’ Corner

There is a sustainability, you know, for commercial aspect, for the contest, for the territory, for the employee. You know, there are many different chapter in a way. But I have to tell you and this has really surprised me if I look back that we had, like, a natural attitude to be sustainable. Welcome to the special clubhouse session of the Italian Wine podcast. Listen in as members of the Italian wine community engage in fascinating conversations about contemporary wine topics. If you enjoyed the show, please consider donating through Italian White Podcast dot com. And remember to subscribe and rate the Italian wine podcast wherever you get your pods. Hello, and welcome to another episode of the Investors Cornerer's Corner. My name is Cararaviano, and today I'm pleased to welcome Cynthia Chaplin and her new guest, Alicia Lini, from Lini nine hundred ten. Welcome, Cynthia, and Alicia. I'm so pleased to have you here today. Hi, Karla. Hi, Alicia. So if this is your first time joining us, Cynthia is a certified Italian wine ambassador, a familiar with and a professor of Italian wine and culture. She is a freelance consultant and the host of voices for the Italian wine podcast and the old wine podcast. She has spent fifteen years specializing in Italian wine as well. So Cynthia, if you don't mind me asking, why did you decide to invite Alicia here with us today? It was such an easy decision to invite Alicia. She is a role model for young women in Italian wine. She's a really strong female leader with great storytelling, and she has amazing wine. So it was a no brainer to ask Alicia to come. And how did you discover about the wines of Lini nine hundred ten? It was in twenty twenty three, in the run up to BIN Italy I was working with Stevie Kim, and she asked me to help work on an event for a master class called iconic women in Italian Bolicine. And Alicia Lini was one of the women on that panel So I got to know her a little bit then and a little bit of her story. And then I was in the room for the session and just fell in love with her wines, which are wonderful. We'll talk about those. But also Alicia who's really welcoming and open and a great ambassador for Lambrisco. And last but not least, what are the learning objectives we can expect from this interview? Oh, simple simple. We wanna see Lambrisco past present and future. Because it's a wine that not enough people talk about. Pretty exciting. I'm not gonna lie. So enough said from my end, I'll pass the mic to you, so have fun looking forward to listening to your story. Thanks, Carla. Thanks, Charles. I'm so happy to introduce Alicia today. I am gonna say it's leaning nineteen ten, and I'll let Alicia explain why just to give a little bit of a spoiler her company was founded in nineteen ten, and Alicia's the fourth generation of the lini family. They make their Lambriscoe in Amelia, including a classical method of Lambriscoe that I love, They use traditional handwritten and a dry style of Lambrusco with a real focus on their vision of what Lambrusco is and what it should be. Alicia herself recently featured as a speaker at the women in wine leadership symposium in New York, and wine spectator has called her a champion for the emerging generation. And she was even featured in Vogue as one of the faces of the new generation of artisan Lambrisco. And before the show, we were talking about the fact that she's just got back from the US. She was on the panel during the Venita Lee show in Chicago for the nine Italian women who changed the world of one. I'm very sorry that I missed that, but I'm looking forward to the recording. So, Alicia, thank you so much for making time to come on the show today. I can't wait to talk to you. It's my pleasure, and I'm really, really honored. And I feel, I don't know, so I'm shocked. Because I'm looking back and say, wow, we have done a lot. And, I'm really proud. Thank you for your kind words. Of course, you know, that you encourage and you make it more beautiful, you know, my figure. You know, I just have done what should be to do in in my shoes, in my Lambrusco shoes, but I'm really proud to be an ambassador for Lambrusco and for a family that really fight in order to preserve and to promote and to educate. Yeah. So we are a part of that, you know, from, from our heart. Definitely one hundred percent. The commitment has been one hundred percent. One hundred ten percent. Well, I have to say now the thing I really want for Christmas is Lambrisco shoes. That sounds amazing. When I opened my first you know, the first time that I opened my Instagram, it was in my Lambrus for shoes. And my hashtag is all it was almost like this in my Lambrus for shoes. But it's fun to ask. Yeah. And you're getting a little bit of background about your winery. So people who are listed will know how to find you, and they should all find you because the wines are really special. As I said, your winery was founded in nineteen ten by your great grandfather, Oreste, in Carreggio, right in the really beating heart of Amelia, just north of Modena, And this is the true home of Lambriscoe. So what were the wines that Oreste was making? You know, we know the Lambriscoe family is one of the very oldest families of native grapes in Italy with wine being made in Amelia from the principal five varietals as far back as sort of the tenth century BC. So tell us a little bit about what Oreste was making in nineteen ten because I'm sure it's quite different from what you're making now. Yeah. Definitely. And this is a part of my blood under percent, of course, but at the same time, you know, was a century ago. So it's a storytelling for me as well in a way. So since I have been, you know, shocked, you know, for the past twenty five years in hearing the story of my, my great grandfather that he was used to deliver Lamrusco with horses. Can you believe it? So he was used to deliver, you know, for example, Lamrusco and go to Milan with forces. And if the pole was very full, he has to go back. You know, he has to come back. Can you, you know, imagine how romantic, and so he was the first boat in a car in my little town. The first that put, the telephone in the, in the winery because at the time winery in the house was the same things, of course. He had, eleven son and daughters, and one of this was my grandfather. And the generation of my grandfather was the generation of, research and quality and quality and research, also because you have to go back eighty years ago, where no marketing, no communication, no fair, no guys, and no nothing. You know, the economical, reserves were focused on just increase the quality and increase acknowledge. And in this moment, we start to experience the classic method together with Sharma. And, it's an amazing experience because at the time we had the same important of, the champagne. So we live, in a very contagious way. The, the passion and then know how about the Champpin West method. And from this, the adventure has been very, very interesting and very committed to the, to the quality. It is such a fascinating story with Lambrisco, you know, this very, very ancient native grape always making wine there. I mean, it has always been a place where wine was made from these grapes. And before we get all the way to the wines, which we won't be able to get away from once we get started, I want to ask you about the vineyards. So Originally, Lambriscoe vines grew promiscuously climbing up trees nearby, you know, in places where other plants were being cultivated. So nowadays, how many hectares of vines do you have and how are you pruning and training the Lambriscoe vineyards now? So we have been, I have to start from the beginning. We have been probably one of the first, family that started to export in the States, but, we didn't want to compare this to the production of sweet and sheep. And we came back, and we said no to that business in a way. So I think that this ethical decision just really we pay an unbelievable price, since, yeah, for that. Because, during this years, the Italian style in general was starting to come in the States, you know, with one with art, with fashion, with clothes, and, Lambrusco, the sweet one, just open the door and open in a way, the palettes, but, what really represents a Italian, the Dolcevita was, you know, later on, the Supertuscan and important wines. So, basically, my family couldn't play the championship of cheap and sweet because they step back in a ventilary way in a ventil I don't know how to say English, but yeah. And, they could not even participate to the championship of important wine because we were producing Bolicina and drinkability. So it has been tough. Never stopped to grow in term of, being we have twenty five actors. We have one thousand barrel of Balsamico. We just changed all the machine all the Indians, you know, all the line. So we never stop to invest internally and external, but, has been really tough because, I have to share with you that probably for at least three decades, we remain without a market. This is the Lambrusco story that makes me wanna cry because as you know, I'm a big fan of Lambrusco. And you're talking about I think I was the one who wrote to you about cheap and sweet. I feel terrible for even having to say that in this interview, but you're talking about that huge commercial boom that Lambrisco had in the nineteen seventies and the eighties. In the US. It was Italy's most exported wine in those years, and their the wines were nothing at all, like the Lambrisco that you make at Lini nineteen ten now. Correct. Correct. Correct. But, unfortunately, you know, has been exported million of cases and not million of bottle, almost million of cases. It was impossible for a little tiny, winery based on research and passion, you know, to penetrate the market and We didn't die because we had the capabilities to be in a way. I have to tell you this in advance, which is a very hot topic, but we have been always very sustainable. Well, that's really important these days too because younger consumers, new consumers are very insistent that what they eat and drink comes from sustainable sources. I know you officially gained your equality status in July twenty twenty one. So what's the philosophy of sustainability at Lini? You've always been sustainable. So how are you implementing and marketing that aspect of the winery now? Metustainability is a great concept to under stand where you invest your resource, and how, and why, and for, you know, how much. So basically, you reiterate everything and keep under the control, everything in order to do not waste the resource and respect the contest. Then there is a sustainability, you know, for commercial aspect, for the contest, for the territory, for the employee. You know, there are many different chapter in a way. But I have to tell you, and this has really surprised me if I look back, that we had, like, a natural attitude to be sustainable because when everything is really difficult, you have to survive, Cynthia. So you don't have to waste resources. You don't have to waste money. If you make a trip as to worth it, you don't send wine, and you have to try to optimize every expenses and every resource that are in your pocket, basically. So you start to really be very attempt you know, like a family that they have a budget and they have to grow, three kids. And, you know, this is the way how you don't waste anything and you calculate in a most advantage way how and where? I think that's really important what you said because often when I'm talking to people, they think that sustainability really is, you know, just about not using chemicals and not using pesticides, and it's so much more than that as you pointed out involving every aspect and having a real commitment to understanding where and how and why to spend your money, especially when as you said, you're on a budget. So Correct. Or just, you know, this is so beautiful for me. For example, we can send some wine to livorno and from livorno, the wine will leave for United States. I can send the wine, like a half container, you know, tomorrow, thirteen palettes. But if I wait a little bit more, I can send a full container, which is twenty six pallet. Just give you an example. In this way, I will save one coming back from a truck from a container. And, the truck and the container just, you know, is really not just anti economic, but there are guests, you know, they I don't know what to say in Queenare. In Italian. They make dirty their hair. Do you understand? So the optimization is on many, many, many aspects. In respect to the habitat and to the contest as well, to the environment and the impact of of every action that we decided has to be known. I agree with you. I think logistics that what you were talking about air pollution and carbon footprints and transport and the weight of things that we're sending and whether or not you have a full load became even more important after COVID when logistics all crashed. So I agree that sustainability is something we really need to educate people on. In wineries, it's about so much more than how we treat the soil. It has much more further reaching aspects to it. So it's funny. I remember. So I'm showing my age. I remember when my mother used to have some, you know, not very nice looking cans of wine in the back of her fridge way back the seventh. Yeah. That was the the cheap and sweet wine. It was so bad. I didn't even steal it, when I was a kid. So let's talk about the good news of Lambruzco. That big boom had a terrible effect. Obviously, people around the world got a bad impression of Lambrisco. And I wanna talk about now the wines that you are making and the excellence that you're creating. You know, you have some made in your traditional tank method, but you're also doing the classic champagne method, methodoclassico. So let's talk a little bit about the tank wines first, you know, which Lambrisco varietals are you using the most? And how do your wines differ from those old cheap, bad exports in the nineteen seventies? So the story says that, my family decided to step back from the cheap and sweet, also because we didn't have the capabilities to produce that volume. We didn't want to. We were, you know, very tiny and we didn't want to draw in a bad way, I can say. In this, years, the generation number three joined the winery, and my dad, started to be the winemaker. He was really young, but very focused. And, he developed an extremely philosophy about quality because, his first passion is about Chompinhua's classic method is about Champagne. It's about pinot noir. He's sick about that. So, historically, we were producing also. We were identifying also pinot noir. And I think that you know, this past and the passion from my dad was a perfect combination of, a new different view. And he was a visionary he was a visionary because in the land where, you know, millions of cases were producing. At the time, he decided to close-up, you know, this little winery and, has an alchemist try to experience. Namruz go through a method of classical and keep it there and keep it there and wait and see and observe and taste and try. He always said that he never stopped to experience and to experiment this, even today, every body recognize that this is the top of the top, but I think that, he has been very understatement. He's very reserved person. He doesn't like to appear. He doesn't like calm pumency. He always said that I made the wine for myself. You know, I made the wine not for fashion, not for paper, not for, you know, a price. This is an expression under percent of my dad, heart and intelligence. And he's a poetic wine. Definitely. Yes. It's such a great story to hear about his personal passion because in the seventies and eighties, everyone in Amelia must have thought he was crazy to do that. It's true. It's true. More than crazy because, consider that. First of all, you know, a classic method, it can be anti economical. This is a artisan bottle hundred percent. We put away the wine. We bottle the wine. The wines stay there for five, ten, fifteen, twenty years. And then when my dad decide to put this into the market, we take every single bottle. We sign it manually. We make that in wash manually. We make the de Gujamon a la voile, not anymore, even a la glass that we try in the past, but for him to traumatize the wine. So we wash every single bottle. We go upstairs. We put the label, you know, boxes and everything. So it's a bottle that's manually, you know, we touch more than one hundred twenty times. And the first investment is the primary material because everything is. So if it's everything behind that is not exceptional one hundred percent, you know, the entrepreneurial risk is too big for a little winery as we are. So the first, commitment is in selecting the Lambrusco salami one hundred percent or the pin noir one hundred present, but in this case, we are talking about the territory. So the Lambrusco Salomino, I mentioned the pinot noir because, I think that this passion and the capabilities of my dad to identify the pinot noir, put him in the condition to redactinate in a more elegant way. Also, the Lambrisco grapes. The filler is, from the elegance to the drinkability. And the final result is really fascinating because, a method of classic also doesn't lose the drinkability of Lambrusco, but, conquest as slowly, the charming and the complexity of a Champenoise method or classic method. So it's unbelievable. Do you still have pinot noir growing in your vineyards? No. We catch a pino noir from, more than sixty, seventy years ago, and we never abounded disconnection. And I think that, today, this passion, is starting to be very important, you know, that this passion, just as forming itself, in a real capabilities also a business. So there is a a old sign when you will visit me here in Colorado, which is written, so we were and we born in the heart of Lambrusco. And we are very proud to be Lambrusco producer, but the mentality, the research, and the experiences about, spumante, spumantastica. Well, it's so interesting because Ultra Pope pavese is another place that people outside of Italy can't really find on the map. And it's just starting to become better known outside of here. So it's that tie between Amelia and Ultra Popeese is such an interesting one. The Po River Valley, of course, running through. So that's really interesting to know that Keith, your grandfather had that tie. But, of course, my favorite of your wines is, in fact, the method of classic Orosomidezimato that you were talking about and it's made with Salomino. And most people only know about Grasparoso or soo Bara. So wine spectator agrees with me. They put this wine in the best one hundred wines made in Italy. I think people might have been shocked to find a Lambrisco there. But tell us about this wine, why is it so special to your family? Why did you choose Salimino for this one? I have to tell you that, everything is really, really personal. There is not the best, and the worst, Lundrusk, of course, I mean, if, you know, the compliments, the provost that we receive, has been unbelievable till today. The family of Lambrusco is very complex, because, there is Lambrusco Salamino Sorbar, Garosa, many, you know, Marani, as you all said. But I think the main tree are probably Grasparos Salamino and the Sorvara. Survara is well known for this beautiful acidity and this amazing, you know, Rosay Color, The Grasparosa is a more full body, so very red. The salami for my dad, I have to underline this, is very, very elegant. And, has been the one that, prove longevity. We are talking about longevity and elegance when we are talking about salamino, but it's very personal who prefer salamino, who prefer Sormara who prefer more Casperosa. This is subjectively speaking. Objectively, I have to tell you the lecture number one for my dad many, many, many years ago, It was, Lambrusco before to be a wine is a sparkling wine. So you have to concentrate on the finesse of the bubble that has always really be gentle into your mouth. Die into your, on, on your time, and re prepare your palette to enjoy, you know, the medium food. We have to consider that we are in the heart of Amelia, and is where we produce parmigiano regiano tortellini. Tayatel lasagna, you know, New Yorkie. So this richness need a line, wine, non video colleague that is able to repriestinate, and in a way clean your palate and put you in the condition to enjoy the food that you are having. So this is the reason why Lambrusco is a very food friendly wine. I told you to concentrate on the finesse on bubbling because there is no shortcut in order to obtain a very elegant sparkling wine. More than this cannot be a metal classical. It's so true. I think one of the great things about Lambrusco is this variety of wines that all the different varietals in the family can make. And I'm with your father on the elegance of Salomino, but It's not what I want to drink every day. So sovara and Grasparosa are those much less elegant, maybe less sophisticated, but so wonderful with food. I travel to, bologna with a colleague of mine once a year. To teach WSTT at Bologna business school. And we have our favorite restaurant, and we always have Noko Frito and Martadilla and Zorvara. So it's a it is a wine that people should be enjoying war with their food. And I know that Lini nineteen ten produces several Rosay style, Lamrisco wines, as you mentioned, with the sorbara. Which one is your favorite? Which one's the best seller? Everybody asked me this, the favorite, you know, new change. Is like that, which are your favorite shoes. We said in the beginning, my Lambrusco shoes, but I think that our palette has been really well educated to experience many wine in general. Because if you want to form your palette, you have to experience. There is no, again, no shortcuts. And at the same time, you know, I have to tell you that that we produce a tree line. One is more rustic and, easy to drink. And then we have premium, which is more elegant. And then we have the method of classical. So when I go around the world, I say that if I was producing shoes, I don't know why, but today, shoes is coming and go into my mind, my entry level is my Stannis meet, you know, my premium is my Doctor Martis, you know, even more, you know, my church, and my Metro de classical is, you know, the elegant, high shoes, you know, from I don't know Gucci from Prada, from the Italian brand, but I don't go to run with the high shoes very elegant, and I don't go to the theater, with the all star. Do you understand? So Probably what really represents my dad's hundred percent, and this is the connection, you know, from my heart is the method of classic Corosso because he has been the first and the one that thought about that, and, consider that, we won a prize as a supporter of the year this year with a two thousand and five, method of classical millisimato two zero zero five. And in two thousand and five, it was hardly to see a bottle of prosecco in the state. Just really try to not go back, but go in my father mind where around is just, production about, you know, sweet and cheap. Nobody care about Lungusco. Lembrusco perception locally is like a farmer wine, no expectation at all, something that you, you know, you can bottle in your house, abroad nobody cares, abroad the perception, you know, it's like a cheap and sweet red cork. And, he put away some me to do classic Coros. So for me, it's so poetic, even the the action, not then the result is even better. So, really, he knew he had a vision, but, you know, you can be John Lennon and composed image, but if you play image under your shower, you don't become beetles. Do you understand? So just try to figure out how I feel now today when I look back and I read again this action and this feeling and this passion and this capabilities. So, I'm surprised with you, you know, while I'm I'm telling you my story, really. Thanks god that I have been the generation number for. Even if it's been really tough because I was young, I was a woman, I was a rooster producer. I didn't have, you know, any encouraging, card to to play? No. It's not the same as being anti no worry. No. Exactly. I do understand. So, you know, produce some other one. And in the middle of, Valpoli Chala or Indian sense. So if I look back and I try to human being is so fascinating because we forget and forgive, you know, time really change the perception of everything. But if I look back, you know, sometime, I remember myself, very stuck, you know, very, you know, that one just had to cry. Because I didn't have, you know, anything to play this game. Nothing. Just a very strong third generation and a very strong dad within a very strong personality that I remember the ones he told me, say, Alicia, or we make it through a real quality with the true authenticity, or I can close the winery. I don't want to change my nature. I don't want to change, you know, my benchmark. I don't want to change. I don't want to change me. So if we have a chance or one million, we have to play this card. But, you know, if I think it now, you know, I, I, I moved myself. So It's true. It's a beautiful story in his faith in what he was doing was so strong. You know, as you said, everyone thought he was crazy for a while there. But the idea that he put away some of the methodo classical back in two thousand and five, it plays into the next thing I wanna ask you about because Lini also produces PDQ traditional balsamic vinegar, which is a really historic and really valuable product in Regio EMEA. And I just wanted to know a little bit about what you're doing. Are you making it at the winery? Tell us a little bit about the process. Toward this, and, you know, while we were talking, I was thinking that the influence that I received from my family, from, specifically, from my dad, was more about the culture in general, the culture of quality, what is quality, what you should expect, you know, why we produce a qualitative Lambrusco, who decide what is qualitative and what is not. You know, it's a very philosophical sometimes, you know, but the work is really practical. Then I to take a plane, you know, go in the middle of nowhere and try to to promote, not really. You know, the the the real mission in the past twenty five years was really tried to create a very stronger connection between, the philosophy of my dad, the philosophy of winery, and try to educate people. And just if you try to I cannot say teacher because it's too much, you know, but transfer, you know, something on the cultural level, you are able to put in the condition. Is the question is what you should expect from a good glass of wine? And specifically from a good glass of Lambrusco. And then if you help them to looking for something, you know, some aspects, you know, bubbles, you know, balance, good acidity, balance, you know, many, many, many aspects, they, you know, the consumer will be able to choose your quality because they recognize your quality. And you cannot be always around the world and say, hey, mama Dicciolini, you know, we never came down the compromise to produce shipping suite. We spend, at least, you know, between five months or two, twenty years into the bottle. In the end of the day is the wine that has to promote itself in a way. Again, for the balsamic. There are, you know, around, a lot of industrial balsamic, with the caramello de santi colored. We decide to be authentic one hundred percent, so we produce just EOP. From twelve years old until fifty. And this is a part of, also, emilianity, one hundred percent. Someone said that that's, a million, create what they didn't have. We are the land of Pavaratti. We are the land of Ferrati, Murgini, amazing food. But, you know, we didn't have much. We create this so we are a hard worker. We love to enjoy life. So after work, we enjoy good food, good balsamic, good parmigiano, and good Stambrozco. Well, I know the old legend about, Balsamic vinegar and how people who made Balsamic vinegar in Attiatives used to lay down a a cask for their new baby daughter. So you were the only daughter. Yeah. It's all of mine to sell. And go around the world and try to. Yeah. Yeah. This is the story. It's true. I have my own bacteria. We say, pinita, it's very fascinating, you know, many, many years ago, you know, when a baby girl was born, you put away some Balsamic. And, when she was ready to get married, she got this, as a part of Dolrie. I do not have to pronunciate a daughter in English, Dowery, Dowery. Yeah. And it's really, again, a part of this cultural aspect that is belonging to me and to the territory and to my family. Now we have one thousand barrels. So is more than a personal diary, but, yeah, when you will visit the winery person, you will see something really fascinating because, the time has to be very slow. And, again, no shortcut in order to obtain quality. It sounds like your father must have been the most patient man on earth. He clearly was working in a way that required a lot of patience he had to spend so much time waiting for all of his products to come up to his standards. So I don't know. No. Patient is not his first equality, but I have to say that the intelligence of his heart and his an engine of his brain, these are, you know, the two main quality, the sensibility. Things about Lini and about you, Alisha, is how you talk about your family business. It's still a family business. Been bought out. And you said, you know, you're part of the fourth generation, your helm of the company, along with your brothers. So you started off. You didn't have a card to play. You were the only girl. You only had Lambrusco in world that wants to brew now. So let's talk about what you're doing now. You know, what's it like working with your family all the time? You're the only woman in the group. So is that a good thing or a bad thing? No. Amazing things. You know, we fight every day, but we love each other so much. So it's really I cannot image myself in another contest. Of course, our story is a very positive ending. You know, we are in the middle still, you know, devolution of everything, just really pay back every sacrifices, every lonely nights, in a way. I think that, I'm privileged, and I'm really thankful for what I'm doing. Sometime is tough, and time is easier. Of course, for, you know, for every life, it's like this. But I think that my uncle, my aunt, and my dad, has been very compact. And, very helpful to each other. They had the vision of our sustainability, you know, renewed the winery. Now everything is digital automatic because we are very small. We are very artisan in the Lambrisco contest, but, you know, our structure is really, really modern. And this puts the generation number four to play this game on a different level. Since when you produce wine, this is really important, you know, to be structured because, you are responsible until when this glass is digested, not just sold. And, it's not just a, a representation of culture, quality, distribution, you know, many. It's like what we said before about sustainability. Many chapter, many points are involved. But, in the end of the day, yeah, is it transfer culture through something that just arrived to the other part of the world. So we are responsible one hundred percent also. Well, you are also communications director. So you're the the face of the company out there on the front line, you know, traveling all around the world. And we've agreed. Lambrisco is not what it was in the nineteen seventies. So how do people around the world perceive Lambrisco now? Was it still a challenge to change how people think about Lambriscoe? Yeah. First of all, you know, that we have to underline that the balance really changes so much because as we said, twenty years ago, bubble were not that welcomed and was not a trend. So be a part of the trend that we held, of course. We also know when the trend was not there, you know, was really difficult. But then, you know, we were just, ourselves. We we play the same game with the same authenticity with the same quality with the very message of who we are. Our storytelling is the real story, exactly how we are what we had in the past, what we have now, and when we see, how we see the future. Now we are very stronger because there is, the satisfaction to make it is not even double, is one hundred times more, you know, when you struggled. Do you understand? So when you make this sacrifice, and in the end, you made it, you know, you make it, you know, the satisfaction is unbelievable. So it's unexpected. This is something that's, happened to me every time that I tried communicate things, and then, you know, it's like Alisha come out from my body and look at me from another point of view and look at you who could image this, after twenty five or thirty years, because I was really young when I started, and they didn't know anything. I, I didn't know anything about. Of course, this is has been always a part of my content as always a part of my blood. This wine business is really difficult You know, the segmentation is impossible. There are, you know, many topology price, rules, distribution, communication. So it's impossible to know and to become an expert. It's very difficult to succeed and to make the competitors, you know, many who play in a very authentic game, who doesn't play in a very authentic game. Yeah. I never met a producer that says, try my wine is very bad and costs much. So you try to promote yourself, but in the end of the day, if you don't do this, in authenticity, this energy come back to you in a very negative way. That's spoken like a true communications person. In fact, it's it's a very good point, and being transparent these days is so important to not everybody has a lot of money to spend. And so when they spend it, they want to have something good. But it's interesting what you've touched on about the future as well. In Amelia, there's been so many difficult things happening in the past decade, droughts, and floods, and lots of things around climate change. So I just wondered how is Lini nineteen ten addressing those problems for your future and the future of your family? I was in Chicago and my winery was underwater because it was raining so much. So climate and, this unpredictable is gonna be a problem. It is a problem. We never stop to invest in technology, but also I have to tell you that the real know how is generation by generation. We are very attached to the past with the view, the future, anything that can help to predict, to anticipate everything. But, again, I'm positive because we are very positive because we have to. We have to give a hope to the new generation because we have to be an example because we have to inspire people and I believe in the law of attraction. So I love to be positive, realistic, concrete, pragmatic, but really positive. And I do think that you inherited a creative aspect as well from your dad or from all the culture surrounding you and your family. You're a wonderful speaker and and a very embraceable person to talk about your business and your wine. I know that you actually studied classical ballet for years before before you went into the wine. Yeah. Yeah. It was a military school. Basically, I learned how to be disciplining. It's a and, but I really love it, and I never probably really rely eyes and how tough it was because the passion was even bigger than my sacrifices. So then I applied this to to Lambrusco experience, and it works. So I suggested to everyone to have, twelve fifteen years in a ballet school that anything than is gonna be there. Now I'm gonna say easy, but, you know, manageable. Yeah. Yes. And probably slightly less terrible for your body than fifty easy. Exactly. Exactly. Yeah. But I'm very strict. So I like to enjoy, but, you know, have rules. You know, I think that the the main, eradity, even from my dad, who is the whole school, how he has the view about wine is, you know, about balance. He hate when everything is too sweet, too dry, too sparkling, too tannacs, too acid. He love balance. And I think that people can love balance, if they up and down. All the time, but, you know, they are looking for balance in a way. So this balance is on the base of ballet. The last question before I let you go is you have three beautiful daughters. I have four daughters. What are you hoping for your daughters? Do you think they'll come into the winery in your footsteps? What are you teaching? We don't we don't talk about this because we don't want to influence, them, our create an expectation in our mind, in our hearts. I was really free to choose, to join the winery. Yeah. I I sustain sacrifice and things because it was my own decision. So they will be free to join or not who knows they are young, like, thirteen, fourteen, sixteen. So they, they have experienced life. Of course, that this is a part of everything, because they see me, that I come and go, that I challenge myself, that I suffer, that I win, that I lose, and mine is really a loser story. It's not the winning stories. It's it's fascinating probably now, but, yeah, many, many years ago, nobody could be jealous about Adicholini. Nobody would change my Lambrusco shoes. Nobody. Really, I swear. I think you are so lucky to have such an open hearted and wonderful role model as a mother. Well, I can't thank you enough, Alicia. Thank you so so much for coming on the show. It was just a pleasure to speak to you. My pleasure. I can't wait to have another occasion like this, really. You have been so welcome and I felt, so myself. That's it. Thank you so much. No. Thank you so much. Bye. Bye. Bye. Bye. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, HimalIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, teaching.