Ep. 2210 Antonina Sergeyeva interviews Alberto Lusini from Bertani | Clubhouse Ambassadors’ Corner

Right now, we are testing over twenty seven different bio types of Corvina. Corvina is the main variety of the amarone. So we have twenty seven different bio types that have different size of the bunch. Different styles of the battery. The clusters are more loose or or less loose. They have different ripening season and they have different acidity levels, sir. And all of these in order to find the best Corvina for the futura Marones, the one that will adapt better to the condition of the climate. Welcome to the special club house 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 club house, the ambassadors corner. My name is Carla Ravagnolo. Today, I'm filling in for CV as usual because she's traveling in New York City today. And I am pleased to welcome Antonina Sergayeva. And her guest, Alberto Lizzini from Vethania State. Welcome everybody. Thank you. Have a pleasure. So Antonina will be today's host, and she is a certified Italian one Ambassador based in Kentucky who's currently working as a brand manager at Alma wine. Antonina, I would like to start off by asking you to tell us a bit more about your background and what got you into wine in the first place. Actually, my way in wine started in two thousand eighteen when I worked in distributor company in procurement department, and I began to interested in wine because, I had a lot of communications with, producers. We discussed the terms of contracts, placing orders, etcetera. And at that time, it was difficult for me because, I didn't understand any names, any regions, or grape varieties, So I I decided to, take a course of a familiar in order to be in a on the way. So when I started, I became more and more interested in wine. And later, I went to the next level of my study. And slowly, I was involved that in spring in, two thousand nineteen. I've got w safety, second level. And at that year, I took part in competition for the title of, best familiar of Kazakhstan. Then I started to continue to develop myself in wine industry. I received double usage third level. I've changed my job. And I entered top ten so many years of Kazakhstan and recently I received a long waiting status of Italian one ambassador in Almati during, the Italy road show that we've had in November this year. So, yes, currently, I'm working as a branch manager in all my wine company. And now I'm focused on Italian wines because I love country. I love wines. I like cruising. I love people. And Italy is very close for me in spirit, and I feel this country, like, is my own country. I'm very much glad to hear that. May I ask you How did you discover actually about Bertani wines and why did you decide to invite Alberto here with us today? Yes. Actually, Venita is one of my favorite wine regions. In Italy. And of course, I heard about Bertani before, and I know that this is one of the best producers of the region, and Amarroni from Bertani occupies a strong position in top hundred best wines of Italy, and it's also a regular winner of the Trebiquiri. And recently, as I know, Amaroni got hundred points. Yeah. Alberto. Am I right? Right. From, from Jim's tackling. Yeah. Big regret, Albert. I wasn't really aware about this, mister. Congratulations for real. This is something Yeah. It was quite unexpected because, you know, first of all, we are a marijuana producer, and, usually, I'm not on a never gets the one other points from, from, from, you know, wine critics, and especially now that ameron has changed needs, tasting finally was, was a very, very good surprise. I have to say. If you don't mind, maybe at the end of the interview, of, obviously, I'll let Antonina ask the questions first, but maybe we can also touch on the fact that Atmaroni's, is witnessing a change in the profile as you mentioned, but let's skip this. Absolutely. And I have one last question for Antonina that is, what are the learning objectives that we should expect from this interview? I think we will discuss different topics about the history of the one, modern technologies, which helped the producer to stay in a talk during a long time. Then we will discuss marketing moments, of course, as I'm interested in marketing. Maybe we will talk about some innovations and at the winery and plans for the future. Sounds great. So without any further ado, I'll pass the mic to you, Antonina. So have fun looking forward to hear what you guys have to tell us. Yeah. Thank you. So I'll I'll better let's start our conversation. And first of all, all of us know that a lot of producers take care about environmental at the moment So what measures do you take to promote sustainable winemaking and to protect the environment? Okay. Sustainability, I think, is for as a, but I think for many wineries, there's a, it's a former store of our operation. It's, one of the main leg of our strategic plan. And, we just, finalize the fields who impacted the footprint for, all our operations in order to have, a baseline for all our activities. And we are finishing in March. So we're gonna finish the climate risk assessment according to the the European ECG. So just to have a scientific approach to what means climate change for a winery. As you know, we are a extremely affected by climate change. And in order to, let's say, to work on sustainability, on our environment, we have put down three different pillars. So the first one is class reduction. So the weight reduction We move wine all around the world, and the more or less one third of the cost of a bottle is energy. So reducing the weight of the bottles is is a big improvement. That's one pillar. The second one is, the reduction in pesticides and fertilizers. Especially fertilizer is one of the main source of field two production in the field. So making sure that, we use, less and less fertilizer, it definitely impact our footprint And last but not least, we have a plan for covering the roofs of our wire is that we solar panels. We have a plan for the next three years to produce roughly one megabatt per hour of energy through solar power. So those are you know, practically out of three pillars for the next three years. Yeah. That's really great. Okay. Let's continue. And, from your opinion, what role? Family traditions play in their tennis winemaking and company management. Okay. That's an interesting question because, the attorney has been around for, today. It's one hundred and sixty seven years. So it's one of the oldest winery in Canada. I always say that the bertoneys Balpolicella prior developedulates because the company has been founding eighteen fifty seven. So it's extremely to reach, in history and tradition, and it's a landmark for the winemaking. I think one of the biggest value that has been in Medicaid generation by generation is consistency. So consistency means that our style remain unchanged year after year. But it doesn't mean that everything remained unchanged, because we need to have the ability to continuously evolve, and we need to blend basically the tradition with the innovation because, the climate change, the buying are actually different from one hundred and sixty seven years ago, the storage are different. So we need to adapt, our activities. The things that are not changing, as I said, is the style of our wines, because it's, always the same. And the fact that we're producing our own marijuana from exactly the same state as since nineteen fifty eight. So we need to basically blank, you know, all the wisdom of our predecessors, with, the modern innovation. Yeah. Perfect. And in general, I think that to keep family transitions is very important for all producers, not only in Italy, but in general. And I think everybody tries to try to keep it. Yeah. So what is Bertani's main winemaking philosophy and how it is reflected in your production process? From a tinyistic point of view, I think Bertani is being trusted always thinking about balance elegance and longevity. Those are things that three important stone of our style. What I think is very important is authenticity. So we start from the land. So we need to respect the land where these wines are coming from. And even nowadays, even though an arona is what we can say is a wine coming from a process because we need to harvest and then we need to let it dry and then we crack the grate and we produce, the arona, and there is a very long process. Nevertheless, the most important part is still nowadays happens in the vineyards. So we need to produce the perfect grapes, in order to be adapted for the recipe of the bertranian aroma. That's great. And, you know, maybe it it can be a secret. But, anyway, what more than technologies that do you use in wine production? And how do they combine with the traditional methods? There are no secrets. Don't worry. So the the the only secret is the recipe of giamarone, and and I think it's very well known from, all the winemakers in the region. So I think we try to stay on top of model technology, like, full model wineries. As I said, having one hundred and sixty seven years doesn't mean that, that you stay behind with all the technology in the vineyard first of all, and they're in one hundred. I'll give you some examples. You know, the the management of gases. So oxygen, nitrogen, nitrogen, an amalgam. Those are the three gases that, that we need to implement at every stage, of the way making process. We need to make sure that, we preserve, flavors. About our amount until the final bottle. And as you know, our wines usually age are quite longer. So our, what we call, the fresh amarones, so the amount that we're selling right now is that two thousand and fifteen. So we haven't had a result between nine and ten years of of refinement. So it takes you need to make sure that the wine stays, in perfect condition. The other thing is microbiology. At the end of the day, we're a food company always say, so we need to adopt, the best on that. Microbiology, we need to avoid any undesired of flavors in the wine. And then, believe it or not, there is a huge amount of research, sir, in the collection of baby vines, of Corvina, just to make sure that they are the perfect for our environment, and they are healthy when we put them in the in the soil. And even in the refinement process, sir, there is a huge amount of research in the in the selection of oaks that we use for the burrows. So still nowadays, you know, ongoing r and d. And, how do you understand what grapes and what proportion will you use for production this year, for example? That's a very good question because the aging process that we have in our mind when we craft the amount of entertaining, is determined by the varietal by the Vintech because every every year is different, and the style that we want to get that is, defined by the original recipe of the amount of entertaining. So the major concern is always the grape, the base product that comes from the field. Because given the fact that the climate is changing, we are adapting, our drying time And for example, in the past, they used to be over one hundred days, for the two thousand and fifteen Amaronic has been seventy eight days. So much lower. Just because the climate is different. The ripening stage is different, and even the warm and the temperature and the rainfalls during the drying process, are very different from, you know, sixty, seven years ago when we started to produce a maroon. Another important factor for the grapes is the alkyl level. Alcon technically, chemically is a solvent, And, you need to consider that we put our Marona in the bottle for nine years minimum. And, that could extract too much timings if the alcohol level would be too much. So if you want to produce a product that is Very nice to drink, elegant, aged worthy. We need to pay attention to the maximum alcohol level. So the final goal is the style and to have a wine that is highly drinkable. So the first winemaker of Yamarore Bertani was Barbara in nineteen fifty eight, from nineteen fifty eight to nineteen eighty five, and he was saying that he was producing an exaggerated wine that is not exaggerated. Mhmm. Yeah. That's clear. And, I have to say that when I tried, bertani wines, I felt that it's very, very elegant that the style is very differs from other producers. It is I think it's the reason because it's him tackling KVtail point on their points. Yeah. Exactly. He said that the the side of the Marona is the side prior of the, you know, this trend, the marronas from the nineties and two thousand that was extremely bold and rich. The amoroni Bertani is different. It has this restrained elegance that, you know, reminds you a little bit more from, you know, a Barolo or a bordeaux, you know, considered that the first winemaker for so many years, it was from Kenmont. So consider, in nineteen fifty eight, a company from Veneto, hiring a winemaker Humbero from Pierremont, and moving him to to Verona. And I have to say that not only Amarona is very elegant, but, for me, so I was also, like, opening. I discovered it, at VIN Italy, and why I was really amazed. I liked it very much. Thank you. You know, the first bottle of bertani, what we call the bertani bintechs was used, in the past, by the UK royals for their own accessories. So it was used for the wedding of George the fourth, many years ago. So it's it's an historical line. Yeah. That's great. So as we know that now we have a global warming. So how do you adapt the climate changes and how does it affect your one making process And what specific, climate related challenges are you seeing yourself in, your region and how you're responding to them? That's very interesting because I think the major F fort is still in the vineyard. Both of climate change, and because, the present challenges are are shifting the harvest times. You know, we used to harvest the beginning of October end of September. Now we harvest in August, and the heat stress is completely different. We never had so many, you know, extremely hot nights during the summer, like, in two thousand and twenty four, for example. So right now, where our test been, over twenty seven different bio types of Corvina. Corvina is the main variety of Gemarone. So we have twenty seven different bio types that have different size of the bunch, different size of the bag. The pack, the clusters are more lose or or less loser. They have different ripening season and they have different acidity levels, sir. And all of these in order to find, the best Corvina for the futura Marones, the one that will adapt better to the condition of the climate. At the very beginning, I was mentioning that we're doing the climate for risk assessment. I think for a agricultural company like we are is extremely important to understand what is the effect of, you know, thunderstorm, hail, heat waves, and strong on our production. And what is the, you know, the risk on wines, but even the economical risk? Yeah. That's great. So, now I want to talk about, a little bit of, my job. And as I told, I am work in marketing. And, for me, it's usually a very interesting topic to discuss. And I'd like to know how do you see your target audience And what strategies, do you use to attract new clients? Yeah. I'm coming from marketing as well. I'm not a winemaker, but, you know, that our audience is usually wine enthusiasts that are looking for authentic Italian high quality wines, and Bertani is is definitely, you know, a spot of wine that they need to try. But, we need to attract new clients as well. So we focus usually on what is the most important things is that our authenticity, our consistency, and that's basically our storytelling. So we talk about our consistency in what we do there, along with, what you just mentioned all the sustainable practices that we do at Martani. And then, we try to use all the different touch points, with the marketing touch points. So, you know, the usual advertising or global fair, or the, you know, the wine fairs or digital platforms and so on. But, more and more, we're giving attention to the experience. So wine is not only a product, but we really say that we try to sell not only the product, but the experience itself. In the territory that are behind the wine. And, you know, we're pushing very hard on hospitality. Try to look at people coming and visit us at our boundary. So we finish May first, or we finish the complete restructuring of our winery. So with the new hospitality, now we can host, we can do events, we can, we can do tastings that. And I have to say that he's doing so I speak. I think Italy can do much, much better with hospitality. We do only one half of, what the French people are doing with the the hospitality, you know, in France. I think it's two point five billion dollars in in Italy versus five billion in in France. So we have a a long way to do. To go in, in hospitality. Yeah. That's really great. I think Italians are very friendly when, somebody comes to see the winery to try the wines, and that's really great. And, what is your main markets for export? I like to say that Ethan is very strong for us, and then, of course, US is a huge market for Amaroni, by Europe, but the main markets are the usual, you know, the Dutch region. So, basically, Switzerland, Austria and Germany, and then, we do very well in Asia as well. So Japan, for example, is a very big market for us. In Pakistan, we just started. So we need to move there. Yes. I hope so. We are on the way. Yeah. Let's talk about some economical parts, and I want to know what recommendations can you give us for pairing, bertani wines? Well, I'll give you direct my recommendation for Anarouna, for example, because, there are the usual recommendation that you can give us as to Malier. You can say, of course, Anarouna is beautiful at the end with, of the dinner with HTS or during dinner with game, or rich stews, but I would like to give you something a little bit more, you know, a little bit more quirky, a little bit more different from from the usual Of course, you know, it's beautiful with lamb. I think a maroona lamb, especially for the Christmas season is is perfect. But, when you fly a little bit more east, why not to try a maroona with picking duck or, with you know, sweet and sour Asian food. I think it's it's perfect for that as well. Now when you have those breezy and and spicy and sweet and sour food, I think, amazon is a is very good. The thing that we need to mention though is that more and more in the world, the people are drinking wine without pairing it to the food. So the wine has to be good by itself. And from a certain point of view, you said concern for Italian wines because, Italian wines are always been crafted to be paired with food. In our culture, wine was not a standalone product. It was always something to be paired with food. So the fact that now the word is changing, it changed even the requirements for the wines themselves. Lastly, I'd say that at the start of D'atani has always been, I was mentioned about this elegance, this restraint, this longevity. Those are one that can be paired with food and without food, and there's still plasma. Think this is a plus for returning for the for the future. That's great. And maybe you can advise something for soave as well. For white wine, it's like soave definitely seafood. I mean, tomorrow is gonna be the eve of, Christmas. So I think seafood is gonna be on the on the table of many Italians, and I think, over the world. So I think Swava's gonna be perfect. Or why not with a with a nice solid, you know, the summer, light appetizers. If you wanna just and hint a recommendation for Balpolicella. For example, I love the basic Velicella. That's this unique, shredded flavor that is very unique from the varietal. I always like to, during the summertime to kill down the Velicella because tenons are very sweeta, so if they don't borrow when you chill it down and try to pay it at Belicello with seafood as well. I think it's a it's another, you know, different recommendation that that we can try. Yeah. That's really great. And I also love Wilicello. So do you have any re experiments or innovations that you are planning to implement in the nearest future at the winery? Sure. I was mentioning about exploring with native green parietals, right, all the different Covina that we're trying to field. We have, we have, like, a tasting field where we, we will grow all the different bio types in order to understand where to go for the future. But at the same time, we're trying to stay on the verge of innovation So we are starting with the first robotics in the field. Other things are drones that can be used, for monitoring that fly over the fields and that are very used to monitor the heat stress, for example. I have a personal experience with drones, for spraying They are much more efficient than sharks, and they have a much less impact. They're more, let's say, precise, as try for the spraying. And who knows? In the future, you know, artificial intelligence might help? Right now, we're open to innovation, and it doesn't need to implement everything at the at the first time. You know, the more practical things could be the easiest to implement at the very beginning, like the native grapes I was mentioning. Can you tell, ma'am, some, things about preferences of, consumers. I mean, how the preference has changed in the recent years, and how has this affects the, Bertani's business in general. Already mentioned the fact that more and more, especially younger generation are consuming wine, in the lawn, so not there with food. And that's, I think is attracting a different style of wine. So less overpowering, less, a a little more leaner as a style, a little bit more elegant, and I think as bertani home recipe, we're quite on spot. So we're we're good there. More and more people are looking for sustainable wines, that doesn't mean organic or, you know, something else, but definitely speaking, sustainable. So it's a very broad range of activity you can do in sustainable production. End up taking stories. I think drinking wine is not, I don't want it to oversimplify wine. Wine requires the story and the authenticity as well. It's not just a banana. It is it's something that you want to have. You want to talk about. You want to learn more. You want to immerse yourself in the culture of wine and traditional wine because this is part of the allure and the beauty of this product. I think there is a growing interest all over the world in premium wines. So premium wines and especially luxury wine are are doing quite nicely and wines that has a age potential. So, and I I do not agree with, some of the experts that today are saying that in order to speak with the zinc Z, they need to oversimplify the concept of wine. I think, if you are, approaching to wine business, you're young, and you wanna try something different, I think that the world is full of, fruit driven wines are very uncomplicated, very easy to approach. They're a beautiful wine to start with. I wanna mention just, you know, all the variety of wines, all the prosseco. I think the market is already providing an offer for that. But if you want to approach, a wine with history and so on does require some interest. And I think it's the beauty of this business. I think it would be a shame to oversimplify what we are. Because I don't believe this is what the people are looking for. And I give you one example for that. We had the same discussion, I think, ten or fifteen years ago, in regards of millennials. So we were thinking about, from a marketing perspective, millennials were, you know, going towards this kind of simpler wine, and so they were not looking for complication. And it was looking like they were not heavy drinkers. Yes. The consumption might have been reduced, but nowadays, a millennial is actually spending more than a baby boomers when they buy a bottle of wine. So it means that the wine enthusiasts are still there, and they just need to drink their security level. So when the millennials, they moved to thirty five, they started to interest themselves about more interesting wines. So I am very optimistic for the future, even for the generation three. May I ask you a question, donita, if you don't mind? Can you get your That is connected to this topic? So I'm just gonna throw my question in here now, basically, because you mentioned about the fact that we do not need to oversimplify the language which I agree in some way. But my question is, okay, we just touched on the language and the communication side, but what about the change in style that you mentioned at the beginning of this episode? Meaning that Is the amarone or Balpolicella in general also taking a different direction with the organoleptic profile of the wine? And if so, is it because they wanna be more appealing to younger consumers, and maybe they are lowering beyond alcohol in the wine, or is it because they target the fine wine niche? I think both. Carla, I think it's a good question, but I do not believe that we have enough research in the wine industry in Mountain, instead. What really the consumer for the Amerona are looking for. I think nobody, not even the consortium, not even the family of Amerona, had the resources to really investigate and look what the our top audience is looking for. Consider that our average consumer for a wines that cost you know, seventy euros, one hundred euros or one hundred and fifty euros or maybe three hundred euros on the wine list. Those are not usually ginseng. So I usually that that are definitely looking for something different. They're looking for experience and so on. So they actually study what they look for. I think that they look for those lines with a reason and not by chance. First of all, the second, I do believe that that we need to communicate better the wines, but communicate better. It means to have more competence. It means to be relevant, to be authentic. It doesn't mean to oversimplify. Those are two very different things. And I do believe that we have been a little bit too much, I say outdoor apparel, so basically just you know, I always say with my team, that we have always the nose in the glass, and we don't look around. We don't understand what the people are looking for, but I do believe that if we talk about the wines, we need to provide them with the history, with the territory with the style of the wine, with the weight that's been done. Maybe not the technical part because, you know, you never be bothered about the technical way that they did, an hermesh bag yet, but you like the fact that these are seasonal You like the fact that it's historical. You like the fact that there's a story behind. I think for the one is the same. It's a luxury product, and it needs to have authenticity in a story. All the quick chat about oversimplifying and and creating this funny model of wine I'm not really sure that is what the consumer is looking for. It's a personal opinion. Okay? It is not, based on facts right now. Thank you. Thank you so much for replying to that. So if you don't mind me asking another question. And then I promise I'll I'll leave the word to Antonina. Because of exactly what she just said, may I ask you how do you communicate the final consumers the differences between, for example, Valpolicella, Valpolice, because This is something that maybe for us, when professionals is easy, easy, as they mentioned, but how do you communicate this, like, differences to the final paper? First of all, everybody's talking about the fact that Marona is not the Maroma of five years ago when everybody was talking about and everybody was crazy about the maroona over the world. I think, they were crazy about a trend of maroona. There was that trend, I would say, reached fruity, overloaded, it was a global trend, and, now that people are coming back to more traditional startup development, that believe it or not is what we have done in the past. We probably lost some business in, again, ten years ago, and the monopolies in Northern Europe, even the US, not producing this kind of wines. But not because it was our strategy, but because we wanted to be consistent with the recipe of Maroney, we had our customers looking for exactly that style of marijuana. I think marijuana is coming back to its traditional roots so that is not the overdrammy product. It's actually our product is still elegant and refined. Nineteen fifty eight, Krista Marona was done by a guy from Getmond and was produced by a family that the first one they produced, they call it Stekubertani. That is by definition is, the first bottle of rye wine in a bottle completely fermented, coming from Veneto. So it gives you an idea why, you know, a good wine at the end of the day is a good wine. Nevertheless, what is the friend of the moment. I don't know if it answered your question or I need to integrate with some, answers. I would like to actually, like, do a practical example if I may of how would you communicate the difference between Amarrone, Repasto, and Valpolicella? First of all, I need to explain that those are no varietals. It's a blend of local varietals. Then I can talk in Fron, talking about vice versa. The fact that we have so many different varieties even in Babachella, and Corvina is an incredible viable, extremely modern. As I said, that is sweet canyons. Very fruited. This incredible cherry fruit that, no other wine has And the fact that we're still using a technique that is two thousand years old, and, is a common technique from a scenario, and we're still using it to produce, an incredibly unique one that is a marijuana. And then I always mention that if you want to try the terroir instead of the the process, you have to try Balprolicella because Balprolicella is the mirror of the terroir. So Balprolicella used to be the day by day one of the people in their own. Right? Nowadays, I think, is an extremely moderate one. It's elegant like a pinot noir. So it's pretty like a merlot. Could be unpretentious. So, let's say, very easy to reach even the younger pallets. So it's a wine that has a complete unique niche, and then Repaster is something in between because Repastro is, again, you say, it's a wine of technique as well, but we try to elevate the, in Balpolicella using the leftovers, of the production of Amarone. So, basically, the tons of Amarone in order to elevate the aromice of the Balicella giving some wellness and body. So we try to explain, the wines themselves, how we produce them. And then we talk about the region. Our claim, for Angeline Wines, Ratan is owned by Angeline. Our claim for Angeline Wines is elevating territories. Because we believe that, our job is to market peer and to let the people know about our, our lane. And our media in order to do that, is the wine. So wine is a media in order to let the people understand how beautiful is the land where we where we are. If you have a chance to visit the tenutanova, where where we produce the I do believe it is a piece of heaven. It's a beautiful spot in North verona, and, you know, I think quality is coming from beauty in in that case. So elevating categories means that that we use the wine to dream on or beyond our third one. Everything, it's extremely beautiful. Actually, I really wanna thank you all at the beginning when you clarified immediately that it's not varietals, because I feel sometimes that communication gives by wine professional takes so many information for granted. I really appreciated the fact that you specified that at the beginning, and I feel like that's one of the ways in which communication may be a little more simpler. Pesame deter. Without oversimplifying as you mentioned before. It's either more, just just to say more about your audience as to ask it. I was mentioning that, that for us, why is not only a product, but it has to go to an experience. I do believe that if you wanna understand them, my only, you have to go and smell one of the, you know, drying rooms that we have, where we do the past tomatoes. So, basically, the, what we call, the mystery parts of where we let the grapes dry because, there is a, an bradable perfume, okay, sugary raisins, grapes. It's amazing. If you smell that, you're gonna fall in love with America. So that's why I do believe that it's very, very important to bring the people and and talk to Orlando. Wise, the only thing we can do is to travel ourself there and to explain our territories to the people that we need. Hundred percent agree. I'll pass the word back to Antonina because I'm sure she has a few more questions to ask. Thanks. I really have. And, I want to discuss such topic. Like, as we know, there are a lot of, good producers in Benita who produce, good one for Ricella, and How do you deal with the competition in the wine market at what do you think, makes the tiny stand out from the other producers? Yeah. So the company is one hundred and sixty seven years. So we have produced roughly fifty different vintages, of a marijuana for sixty seven years. So it's definitely a historical company. Today's, you know, baton is a staple for Venetian wine, and is known. I think it in terms of awareness, and the equity is pretty good, but in terms of awareness is global. So I do believe that nowadays our competition is not only developed for each other competition. I mean, when we sell a bar over of Bertani, is compared to the best wine all over the world, from every every region. It's part of those eye from brands, that really represent the, you know, the knowledge of history of a land. So definitely pioneers of the amarone. So we do respect. We're actually cooperating with all the other producer in amarone in order to work on the appalachian in order to make sure that we don't, discount on the hard work that we need to do in order to produce the maroni. But at the same time, we need to make sure that, you know, Bertani is a brand, that is known for the level of quality, heritage, and innovation that set us apart from, everybody else that we can compare about American Bertani you know, whatever's gonna be the operation, and it it could put together among a top producer from a lot of the work. Yes. Yes. I I agree. And where do you see the future of the bertani, let's say, in ten or twenty years? Can you tell us about your plans? I think there is there's a lot of work that we need to do behind the scenes before we put the one into the bottle. So things like sustainability, quality, innovation that needs to be in the bottle before we sell. What we need to work on is the way we communicate it, the way we bring to the market. I think what we need to better is our international presence. We need to be more in international wine list. We want to make sure that our people know that time not only because it has an history, but even because they drank a bottle of wine. Want that, they opened the bottle, and then we send that, not only is a timeless brand, and the wines are that were driven or elegant and so on, but is a very good one. We want to the people to periods are wanting to open to drink our warranty. This is our, I think, is the focus from, marketing and sales perspective for the next ten years. Yeah. That's great. And I think that's, Bertani is and will be very The winner has a very good future. Thank you. But I think we have, some more time, and maybe you can tell us about your hundred points for Ameroni in detail. The story is pretty funny because, it's on one point from same site. First of all, I think in the past two years, Verteri Marona was extremely well rated from, all journalists. We're receiving the two thousand and thirteen vintage that came out last year. Was the product in Italy with the highest score. If you combine all different guides, and magazines, it was the highest, core wine in Italy. And twenty fifteen is no less than that, even better. And, the one hundred point, is a unique moment because, not many I think three wines get one hundred points. And, we were one hundred points, the best point from Italy from Korea, the Trebakieri, ninety seven points from, Parker, and so and so and so. So when you get to one other point, it really brings you to the attention of the collectors. So we received the first course from Legosyanne in order to be to arrive to the place of the border. So it's a different game, man, let's say that. We just need to consolidate, I think, this result in the future. But, the way we arrive to the one of their points is the funny story, and I wanna I wanna tell you that. So, actually, I think the biggest fan of the family that I wanted was not Jim Sacking himself, but was his wife. And, the story says that his wife went to a a party dinner, and they had multiple brands, like, multiple followers, and she fall in love with a wind that they had in this glass, in in her glass. And I think she drank it for the whole night. And at the end of the night, she said, So what why was that? Because it was great. And he was, it was a Marconi Bakhani. And she said, no way it wasn't a Marone because, I do not recognize that wine is a Marone. And she actually broke this story to her husband, and since exactly retested the wine in a and, with your dilemma, he said it or in Italy, and they really got the point that, this tie is a very unique tie. And the pony lover with, American Matin, I think it's very important for the entire operation. They're saying nothing for us. We are a small winery in comparison to some of the winery in Brooklyn itself. But I think it's good that that one of the most historical winery in the region got such a recognition because it can actually bring lights to the entire collection. And the fact that we can produce the more to recognize the one I, you know, at the top levels, even from a bridge. Yeah. That's really great. And I think it's a great, pleasure to get such points and to have such wines And can you tell me what is your favorite wine? It's difficult. I always like to say it's like to have multiple, you know, multiple children. You you don't say who is the your favorite wine. I am a big fan of the We produced, a single crew of our portcillary passo. It's called a misanti. We are producing this wine since ninety seven. It's a single plot of the Nutanovari. So it's a single vineyard, and we produce, one of the few bulk polysilic crew that are available in the market. And the wine is, one of the most elegant wine that you can have from our production. So I I really am in love with that. We're working on an incredible soave that we will present that in Italy next year. So twenty twenty five. I like soave, we're just, you know, trying to practice soave is a little bit larger in terms of, statistically, a little bit more dense as a as a Swave just because it's what I think the people are expecting from a Swave Vintech from Brekani. And the one that I'm testing right now is becoming one of my favorite white wines. So I think Swave Vintech next year is gonna be a hell of a wine. That's great. And how often do you drink wines? And, actually, you know, you know what? We have such an opinion that if you drink at least glass of wine, in a day, you will be healthy. So what do you think is is it true that wine is good for human health? I mean, people are drinking wine since. I mean, I think our body have adapted to do white consumption since, the JIP ten times. I do not believe that, it's part of our tradition. It's it's part of our lifestyle. I think moderation is extremely important, like everything. You can be healthy and drink a glass of wine, at lunch, or a dinner with food, you might not be healthy if you drink a bottle by yourself alone. So that's unhealthy for your spirit and for your body. So moderation is extremely important. I personally like, a glass of wine. I first I personally believe that, a good dinner with friends without a good bottle of wine is a lost opportunity. The next priority to pay it, I personally do not drink flu match. I drink always in moderation. Even because you're working in a wine area, you're always in contact with wine, and, you wanna have it when it's the right moment of the day, not not at any time. So Usually, when I do tasting, professional tasting, you know, at the end of the day, you you speed the wine. So you might have maybe, you know, fifty, sixty different wines in the morning. So you you have to speed. So, a glass with you know, colleagues with friends, at lunch. I think it is part of a healthy living. I do believe there are so many things that could be unhealthy for your health, that at the same time, in moderation, are extremely positive for your health. And I think I had lots of wine in part of it. So that's great. So it means that we will be healthy. So I think I'm finished with my questions. Maybe Carl have some more? No. Actually, I would like to end this episode with this positive message. So thank you everybody for being here for the next day. It's been a real pleasure. I hope to meet you all soon. And take also the chance to wish you happy holidays. Thank you. Thank you. Bye. Bye. Bye. Listen to the Italian wine podcast wherever you get your podcasts. We're on Sunco about Apple Podcasts, Spotify, email ifm, 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, and publication costs. Until next time.