Ep. 2247 Luis Reyneri interviews Luisa Rocca of Bruno Rocca winery | Clubhouse Ambassadors’ Corner

What's your favorite one and food pairing? It depends on what you're doing. So my favorite one for pizza, for example, it's Dolceto for Barabaresco that could be risotto mushrooms or the white truffle absolutely. What my grandmother always told us, it's, you have to do what you like. There is a good pairing, of course, but it's mostly, okay, if you want to drink with the white truffle, why not? If you like it and if you feel that you want to have a dorchester with white truffle, you have to do it. So if you want to have, oysters with the barberis girl, go for it. If you feel that it's your pairing, do it. 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 wine 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 Ambassador's corner. My name is Carla Ravenardo, and today I'm pleased to welcome Italian One Ambassador Duis Reneri, and his guest, Luis Arokka from Brunorocha State. Welcome, everybody. For those who may not know him yet, Luis is a Cuban born, advanced sommelier and certified wine specialist with over three decades of wine and hospitality experience. Now owner of the Grove Cucinan wine in Hopestown, Florida. His extensive background includes experiences as Lead Samelier at La CERC restaurant in Las Vegas, vice president of sales of domain serene in Serene winery, and sales director of the Latin America's for Kendall Jackson among many others. So, Luis, how's it going? Long time no see. Who did you bring with us here today? Well, thank you for having me back again. I love doing the podcast and sharing all this great information about Italian wise with our audience, and I can say that I just returned from the Arolo Marabaresco Academy, which is fantastic. And Alba. Thank you, everyone, for hosting that. The consorticists are Jim Sandler Minelo for the wonderful classes and the professors. And then the two days at Grande Arangi. So I just finally after almost five days back home in the States recovered after jet lag and, anxious to go back. And so course, I'm a fan of everything from Pimonte Nebiolo and Delangue. That's why I went to the academy. And then I'm very lucky to say that on March fourth, Luisa will be coming to the US, and she will be hosting a tasting at my restaurant. And so I'm anxious to learn more about her not only locally, but then, of course, here globally with everyone. So I just and it's great because it's a Liza show. It's very unique. Why did you decide to invite Liza here with us today? Well, her family has a rich history of being and what all about about Asco. And so I really want folks to get a better understanding of someone who grew up in this tradition and now is evolving into maybe a modern style of winemaking in this part of Italy. And I think she has a rich story in several generations that, we'll get into some more questions here in just a moment, but also to edify the audience on overview on NGA soil the story of Munoroca, and, both, again, a better understanding of this part of Guemonte. How did you discover about her wines? Well, the, local wholesaler here had tasted me these wines back in the spring, and so I I instantly found love with them from just the style, the flavor, and I'm sure the way they'll age and grape food wines, of course. And so I've been a fan since I tasted them about six months ago with my sales representative here in Florida. And finally, what are the learning objectives that we should expect from this interview? Sure. So we'll keep takeaways today. The objectives talking about the classic traditional method of making wine in Nelanga and some of the modern styles are evolving, two, the use of oak, and there's a lot of different applications I think now from what I've seen lately. Three, perhaps an overview on the MGA system because my experience last week in other words that still some folks don't know what the MJ system is or is about and why it's important and how maybe that affects even labels. And then the variety of soils in the long game, one of the beautiful things we got to do with the end of the course in the Barbarasco. Barolo Academy's take a tour and a bus and go throughout and just really see it was a picture perfect day with the snow covered mountains out ponds. It was just the ops. It was just amazing. And so it was very clear to see the difference of the geology and geography, how it changed, and the explosions. And so maybe Luisa hadn't grown up there can tell us a little bit about the different cities, what they call. The white soils versus the brown soils. And and so what makes her vineyards so special? Okay. Thank you so much. Yeah. How are you? Hey. Hey. And wait to be back, in Miami. Yes. Well, I grew up in Miami, but I live about two hours north. When you come with Cynthia, we're gonna have a nice tasting and you eat some of our delicious Italian cuisine and drink a lot of your good wines. So our club members and our guests are very excited to have you. So I was hoping that today, It's more really about me just asking some questions, and then you can tell the family story about the Roca family because I think it's wonderful, exciting. The family started as farmers in eighteen thirty four. If that's correct, growing variety of agriculture, So how and why did did your family choose to become winemakers? And and what kind of are some milestones in nineteen fifty eight and seventy eight? Can you share that background with the audience? Yes. Of course. So, that's true. Our family, it's born in Barbara, and it's part of Barbara since many, many years. So the nineteen, you know, the eighteen thirty four is the the date of the old, there's no three papers that we got, which recognize us as a rocker family, born and lived in Barbara and involved in the agriculture side. That is the oldest paper. We got to simply because before the eighteen hundreds, the notary paper were kept into the church, our kids. And so we just got to the municipality one, and so that's how hold we could get. So, it could be even before that we are part of BarBaresco, municipality. I consider myself a BarBaresco Dio Cg girls. So, definitely, a country girl. Back then, Barbara farming was pretty much polyedic. So the people that were growing, it was, farmers. So they were growing grapes, but also other things that the vegetables, the fruits, maybe farming, cows, and animals, and so on. This is the our region. So we are part of Barbara since very long time. So, also, my improved father was a grower, was a great growers, and he used to live in the center of Barbarisco. One of his dream, he was to have a house next to the vineyards because when you live in the center of Barbarisco, can I imagine the vineyards sometimes could be pretty much far away? And so he was owning a plot in, Montefico, which is I'm GA and another plot in Norongi. So every day, he has to walk back and forth to go and work his land. So one of his dream for the older age, he was to find a house next to the vineyard to be more easy to go to work. But, for him, it was always, important to find and to invest only in the great soil, in the greater war, in the great vineyard. Because as a old man, his idea, his philosophy was, you have to pick always a good vineyard because, every day you have to get up, you have to go there, you have to work hard. But if you have a great vineyard at the end of the year, the chance to have a great, great, sir, are higher than if you grow in, not a good vineyard, you still have to get up, you still have to go there, and you still have to work hard. So since the beginning, the philosophy heard of investing in the great soil, it was absolutely a master. And so, yeah, at the end of the fifties, he found this house in the And Ravayabek, Danny was already considered a great place to work to grow nebulo graves. And this is was, Dueto Dimitsa, the father of Barbaresco, which, made this, famous list of the place where the Nebula was growing particularly well. So that's why he decided to do the very important, change of life to go out from the center of and move in the Rabaya area. So, for the people that doesn't know, Rabaya, it's one kilometer, far from the central, Barbara. And in the fifties, it was, like, go and move in a no man's land. So when they moved to Rabaya, my father remembered that it stayed two months without the electricity because they had to connect the center of the town to the countryside to bring the electricity. So that's why it was a very, courageous, move by my grandfather to move with the family, such far away from the same, but, he was so connected to the importance of the perfect soil. And so my father as well. So looking at my grandfather, putting all this passion on, growing grapes, he immediately fell in love with the agriculture. But we are talking about years that, but we are not so famous yet, especially BarBaresco. And the Barrola was already moving few stats, on winemaking and win promoting while BarBaresco was still very, very far behind. And so, it was, not allowed to basically make wines or to work in the lines. It was obliged by my grandfather and my grandmother to study and to pick a real job. That's what they say. Because to be a farmer, back then, he was immense that you were like a donkey, like a redneck And so he picked up the region area. So accounting. He worked for Ferrero industry for a very long time. That was very helpful because he was earning a lot of money from the Ferrero industry doing a very important job. That were very important in the next step to start and build what was history. But he has to wait for my grandfather to pass away in the seventy eight to make the big step and make wines. So in nineteen seventy eight, he decided that he wanted to be a winemaker. So the first year were, like, experimental. Of course, that's the first bottles that we have labels are dating, nineteen eighty two. And, back then, he made eight hundred and fifteen bottles of Barbara in nineteen eighty two because still, he was selling the grapes, and he was part of the producer of the Barbara because our history He's also to sell the grapes to producer the barbaresco. So this is, how we begin. Excuse me, that's just nineteen seventy eight was your first vintage your dad made. Is that correct? No. That's the year where he started to his dream was to become a winemaker. But of course, he has no knowledge about how to transform the grapes into wines. He was very good and very well aware about how to grow great grapes. But nothing about how to transform it. I told my clients. And so he did some experimental here. And the first officially bottles were coming out from the vintage, eighty two, nineteen eighty two. Okay. Perfect. Eighty two. That was a good year. Yeah. That was a good year to start. And so at what age did you know that you want to become a winemaker and what was your first vintage? And, your brother makes fun with you. Is that correct? Yes. We are rock and rolling together. And since the beginning, we were immediately split in what it is, our job in the company, because my brother always been so in love with the agricultural side and with the white making side. So I was following my daddy in the venue in the cellar. I remember my brother on the tractor when he was thirteen years old and trying to go in with daddy and doing things. I was following them when I could, but my favorite was to stay with my grandmother and my mom in the cellar putting the labels on the bottle, preparing the boxes, welcoming customers, helping them to lead in tasting, That was already a chatterbox, and so we were immediately spread as our naturies. So I'm not the one maker. So it's my brother, the one maker of the winery. And there is not a proper here that we started because I like to call it like a gentle slavery. We always been part of the family and by part of the, the industry, I mean, on the wine making. But, we started to take some responsibility. I started in two thousand and five. My brother started in two thousand eight, because it was after the school because, of course, we had to study. But, I already started in the sales office, managing stuff while my brother was trying to make, the first wines in the years. Excellent. And, I'm sure there's some fun working with your brother. Yes? Yes. Yes. We get along very much together and with Daddy as well. And so still today is the three of us. And, it's a very good triangle. Because it's the new generation with the wise, history and everything my father gives to us till today. And we are very, very lucky because my father was absolutely generous with us. On our position and sharing what this was his kids. Yeah. And so that's a great segue to my next question. Well, especially since you say you're about about escrow deals with G gal, you grew up around everything from when it was established. And, what have you seen philosophically change and what's the style of Bruno Roca in terms of your brother who just graduated inology school. And so those of us have studied, you know, particularly along it, the modern versus the traditional. What's going on locally? What can you educate us, tell us, about your wine that you can sell now? So, the first things that we have to consider is that back then when that is started. So in the eighties, it was the boom of the region. So it's where most of the winemakers that are super known and that makes still great wines today. It was the boom. Then before there was already d and so on. The boom of the one making was started in the in the eighties and the nineties. And back then, we have to think people that started, like, my father, which is probably the history of, I would say, like, ninety percent of the white makers, they started investing even the underwear because in that years, people were escaping from this region going to Torino to work for Fiat or start to work for Ferrero industry. So they were going on the industry side. The people who remain and who believe in the project, they really made the revolution of the year. So what I like to think that, our generation, so me, my brother, and all our colleagues, we are doing and we did the the evolution of the revolution. So back then, that he was the only one in charge of Excuse me. I like the the evolution of the revolution. I like that. Yes. Exactly. Which is a big responsibility. Daddy back then. He was the only one in charge of taking care of the family. So two kids, one wife, one grandmother, house, and then he was, in charge of all the vineyard's job and vineyard's job are pretty much quite daily, especially in some, season of the year. So from the pruning, everything in the vineyard, plus everything is in seller. Plus, wine fairs or selling wines plus doing all the invoices, all the documents, all the papers that meets. It requires, like, sell wines. And so it was the only one doing everything. And so as you can imagine, he was doing its best. And, so today, the big difference is that we are three and we are co working and everybody has his own responsibility. And so we can definitely be more focused on what is the input. And so there is my brother and my father. They are still the only two involved and responsible of everything happening in the vineyard in the cellar. So they still go every day in the vineyard and everything is happening in the cellar. They are in the first line. So, they do the job. Of course, we do have, employees. Of course, we do have coworkers, but they are always the same, especially the vineyard's one. We have our team. We have a people that are twenty three years at working with us in the fields. This is because it's very important, the way we behave in the vineyards because our philosophy is to make wines in the vine. Back then, Daddy was doing all its best, but being the only one as a solo player, it was a little bit more hard. Plus, we have most and more time to do a lot of research on how to do better these things. How we can act to have more sustainability way how we can reach the the best results, co working with. So we have more time, and we can do more research. We have more information about, how to conduct our vineyards and our soil, which is very, very important. Fantastic. So tell me, how many bottling does your winery make? What are the different styles? Because you not only make barbaresco, but you make Elceto, Charnee. Is that correct? Yes. Yes. We consider ourselves a barbaresco winemakers because we do make, like, a seventy five thousand bottles super here, more or less. And we do have on our property. So they are our own lands, fifteen actors. They're all in, Barbara region. So between Barbara's municipality and Navy municipality, And so, everything we produce has come from our own. And the total is seventy five thousand. And, there are spread between, which is our majority in grow and in production. And we do also make a three thousand bottle of chardonnay. This is the only varieties that we grow, but seventy five thousand bottle are spread on twelve different labels. Nine of those labels are hundred percent Naviolo. And in this time, seven of those are seven different barbaresco. So we are a little bit crazy on barbaresco wines. But you're sourcing from how many vineyards that are owned by your family. We do own a plot in Arabaya, in Curac, Marcorino, Centrico, and Fosonia. Fantastic. Yes. Do you have a particular favorite vineyard? They are always fantastic in, in them characteristic. If they are like our kids, you cannot pick between your kids. Like in the wines, I'm not able to pick only one wine. Okay. And the elevation of these venues are no more than five hundred fifty meters. Correct? But what what's Yeah. No. We are we are around two eighty to three hundred, three twenty. And they face south east? The majority at South Southwest, and we have this beautiful vineyard in Marcarina, which is facing southeast, but also we have a little portion which is north. It's also a different position where we do make, not the barbaresco, but, yes, we are a little bit not all, but the majority of Southwest to South and Southeast. So one of the things that I found fascinating taking the bus tour and seeing the actual geography in front of me was, and maybe you can explain this and educate the audience when you have the cold temperatures coming off the mountains from the north heading south and they meet up with the ligurian warm temperatures. How does that play into the vineyard and and ultimately into making your wines when you have these two diverse temperature types? Well, this is it's absolutely like a must. So, because it's up soil, it's very, very important. It's absolutely the important things because the roots get the nutrition from the soil. But also the microclimb. So what it's up the soil, which is absolutely also very important. And also, and so all of these micro changement, on microcirculation of the air, the air flows and so on They are very important. And so the ops, and also in Marisco, we are also blessed compared to the side of Barolo that we have also the Tannoro River, which makes, a big differences as well, like, in the row. Everything it has, like, a micro diversity that it will be translated in a certain way in the characteristic of the product at the end. You're very selective with the wood when aging your wines. Can you explain to us the aging extensive Stave aging exterior, right, over forty months. Is that correct in the open? The age of the wine is, mostly in big barrels. Some eighteen, twenty eight liters. There it's French Oak, and for the barbaresco. So our end level, Barbaresco, it's, like, ten, twelve months, while for the single vineyards, it's, fourteen months more or less, and the reserve by eighteen month. Are you using just the body or using Barriq also? Barriq are used for Nebula and for Barriq. But also the that we use, they are very used. They're not all new hoke. We prefer to try to keep the woods as healthy as possible and to use for many years instead of changing every year. To translate all of this in our philosophy. We always says that the for us, the wood is a device, is not an ingredient. And that and then is is it is it true at the stage or dried out in the open for over forty months. That's a long period of time. No. We don't leave the woods to dry too much. So when they are not used, we try to clean and to keep it as healthy as possible, but then we fill up again. We don't leave the woods empty for a long time. And, why is that so special compared to the other favorite sites? What would you say? How can you explain that? So, actually, I'm not sure about I mean, I I cannot tell why it's so special, but it's always, giving very special grapes. It's magic. I think it's due to the position of the for, I don't know, if somebody went to the winery or visited the winery. We have this beautiful balcony, which is facing on the Rubaya Vineyard. And from the balcony, you can really see what makes so special because the shape of Rubaya It's with Azili in the lowest part of the Martina. So all of these three single vineyard, the shape of the hill, it's like an amphitheater. And not so far, It's, the tunneler river. It's where the tunneler river is passing. And between the, and the front, hills, there is like a little canyon. So the airflow flows from the tunneler river can get through that canyon and then arrives in the Rabaya, which is this shape of amphitheatre. So there is like a microcirculation of the hair which keep the environment to be absolutely good. It's always super healthy, fresh, dry. I mean, it's perfect in terms of balancing the ecosystem. If also not a good season happens, it's always the venues that it gets less illness. So it's always the most healthy one. And I think it's due to this fact of microcirculation of the airflow that comes from the tunnel river. Also, it's like in terms of, this canyon which arrives on the vineyard from the utter off, but the shape of the kura, it's a little bit more short. And so the airflow that arrives are a little bit more intense. And, due to the shape, it's a little bit more warm, the environment. Super healthy as well, but a different condition even though the airflow's arrive as so it's really hard to tell. There are thousand things that makes one that needs to be different than the other. If we move, we go to Marquorino, for example, Marquorino's southeast and on the top of the Marquorino, there is lines of maritime Pines in the land here. And then you wonder why maritime pines can grow so well in the language region. So which means that there is like an ecosystem which, allows to have a, like, a different, micro diversity And so we have a different ambiance. And this is the magic of the land. I'm talking about these three venues because I know very well because, I walk there pretty often, but there are thousands of, explanation like this or thousands of example like this. In the region. And these venues are just a few hectares. Right? Like, what's the size of Rabiya and, Marcoina, less than four or five hectares? Rabiya, it's three point eight. That were property because the crew of MGA it's bigger, of course. So we own a three point eight. In Marcurino, it's a little bit more than alpha, like, at zero point eight, something like that. And in Cura, it's our biggest. In Cura, we have eight point o factor. So it's also where we are trying to create. My brother has this amazing project of trying to give back to the nature of what we are taking. So try to compensate what we are doing in the soil. And, so he's, trying to build, natural ecosystem. So we have a little pound and, you clean up the pound of water and planting trees and, special herbs around the pond to attract the wild duck, the frogs, and all these, wild animals like, mosquitoes and whatever. And then also we planted some fruits, trees so that the wild birds can take some nutrition from the apples, appear, and whatever falls on the on the ground. And also some taller trees to try to attract as much wild animal or wild insect as possible trying to make the ecosystem to be stronger and to try to pay back the nature with gratitude on what we get because we are working in the vineyard. So we are working with the nature. So we don't want just to take what else to to to give a little bit. Is your winery officially organic certified? Or because I also heard that many wineries are practicing, but not officially certified. So maybe you could talk to us about that. Yes. So we are doing the same. We are doing practicing all as organic and trying to be as much as sustainable as possible, doing all our job with the total respect of the ambient we are working. We don't have a certification because it's too much paperwork to fill up. And, my brother says that he preferred to be busy in the vineyards taking care of the lands instead of, being behind the desk and filling up excel with the numbers and things. If it's just a matter of certification. So the stamp, we'd prefer to bring our customer in our lands and to show exactly what's going on, man. This is the best certification we can get. I couldn't agree more, but I appreciate the the effort respecting the land. Yeah. So there's nothing against the certification or the people that ask the certification because, I mean, total respect for the ones who are certified and absolutely, there is not against a system. It's just like, we prefer to be farmer instead of a paper fillers. Completely agree. Perhaps you could take a few minutes and educate us on the NGA system because perhaps not everyone is aware of what that is and why that's so important. And then also how that may refer to or apply to labeling on a bottle. Yes. The MGA, it's this amazing project that was done by Alessandro Mas Naget team. And I remember the first time when he started to bring the project into map, it was, like, yes, I remember about nineteen ninety four. So he's working on this thing since a very long time. And, basically, if map what's the territory was called as everybody was calling that plot, like, with that name, or was related to the house or to the name of the suburb, but if we can call like this because Barbara remember is a countryside. Today, it's a six hundred and nine people, abetons, when they're all home. So it's very, very small. And, so Aleksandro Masagne is a museum project putting on a map and making borders and officializing what we were using already as a crew as a vineyards. And The name is MGA. It's Muncionne Geogrifica Agintiva. So Muncionne is the geographic name, which is added on your product. And so it's very important. It's because if we think about in the beverage industry that gives you exactly and so precisely the provenance of the fruits that are used to make that specific glass of wine, that specific bottle of wine. So if you see Rabiya written on the label of a wine, it means that the grapes are coming from the Rabiya block. So, basically, tomorrow, you can take a plane, a train, a car, a walk, come to barbaresco, and you walk in the Rubaya, and you can see with your highest, the condition of the soil, or the two wire of the vineyard. So this is such a precision of the region of the fruits that are used to make that specific bottle. And I think it's amazing. I think it's like, one of the strongest things we have. And it's absolutely deserved for the territory that we are representing because language region, this region, it's really a blessed region in terms of agriculture. If we think about the great product, we can grow here. There are at least five others that are famous all over the world as to be great product. And, this is not because we are magician or because we are, like, the genius of marketing. It's really because of the soil and the terroir and all the ecosystem that makes this area to be pretty blessed. And allowed us to grow excellent things, in terms of, agriculture side. So one of the things I really enjoyed about my recent visit to Lange was the Lange Nebiolo and you make the problem. And I was wondering, you know, as educators and salespeople, sometimes it's hard to educate or turn someone on and get excited about wines of Barolo, about about Esco level that are expensive. Right? And so I was thinking, you know, the lung and Abiola is a great introduction to someone who doesn't know about Nabiolo. Right? And so maybe you can also give us some tips on how to educate consumers using maybe the lung and nebulo because I saw a lot of lung and nebulo at the Grande Langi Very impressive. Yes. Compared to as a little bit more freedom on the the rules of production. But it is the very important step to introduce, as you said, to introduce the people to know how to appreciate the wines like baroque and baroque that sometimes could be quite, intense or strongly for some people in terms of tonnings and complexity. So language is the perfect start. So this is exactly our philosophy on our, our language which is, made with basically the younger vines. So, the vineyard which are between four up to eight years old as vines. They are harvested, a little bit in advance. So to get a little bit more higher pH, so this helps to have more freshness during the fermentation. And, it's, fermented in a little bit, the shorter time, like sixteen, eighteen days of maturation. And then, just a couple of few months, like, a ten month in, Marica used the hour. It really wants I call it a barbaresco in a short answer. So it wants to be, like, the easy going, like, the the casual version of these incredible varieties that is which can be also been getting the complexity and, tannins and the the structure of a super important wines. So the language, we use it to let people start drinking the the nebula of the right So, yeah. I agree. I saw many that were made in a very fresh, ripe and approachable style, which is great. It's a great introduction to someone who's not familiar with these wines. Yep. And so tell me, you make a little Rosato. Is that correct? Longer Rosato? Exactly. This is a new project, from my yes. It's made with a hundred percent Nebula grapes, sir, and is really the first step of the Nebula. Because it's the very early harvest end of August. We pick the grape for the rosato. And, it's, been fine with the full grapes. So full bunch, one day the maturation to get just a little bit of color, and then it's prepared for the bottle. So it wants to be like, a summer Nebula wines. So, because sometimes people say, no, it's too heavy. Just in the winter. It's too hot for Nebula. So we want to give also the opportunity to have Nebula in the summertime. So I'm absolutely doesn't want to be like a pool party because it's representing Nebula. So It's very important, burritos. So it's very gastronomy. So it's a perfect bottle for the table. Very easy pairing with the food. Actually, it's easier to pair our with a white meat instead of a raw fish because of the complexity, the saltiness, the stupidity that the viola can express, the love in their notes, gink grape fruits. And then at the sip, it always, in its back, the talents which are caressing and stays and remains on the SIP giving that little kind of complexity. And, so it's a very, very interesting project that I was very successful for Rosato from Lange. Because normally the rosato varieties is used for bubble. So we are presenting in a still, in a still version. Well, I'm happy that you are because I've had a few others, and I've really enjoyed that. So Naviola stuff, So is this a new project with the first vintage and do you have this available for export? Do we have any in the US? Yes. It's, the first vintage was in two thousand twenty two. It's out the two thousand twenty three at the moment, then it will be soon arriving the two thousand twenty four. And, see, it's available for the expert, you see. Fantastic. Fantastic. So that gets me to the next question, which is, what's your favorite one and food pairing And, what other recommendations would you have for the audience? Perhaps white truffles, the black truffles? Oh, that's a very serious question because I'm a white lawyer. So I'm a wine lovers, and for me, it's very hard to pick only one. I think that there is an occasion for every wine, and that's why I'm a wine lover. Because it's not only time for only one type of wine, but there are multiple time for multiple type of wine. So it depends on what you're doing. So my favorite one for pizza, for example, it's for Barabaresco that could be, I don't know, depend. Maybe risotto mushrooms or the white truffle, absolutely tiring with white truffles. It really depends also on your mood. It's not always a mood of, tiring with white truffles. Meter, the mood for pizza. So it really depends. What my grandmother always told us, it's, you have to do what you like. So there is not a there is a good pairing, of course, but it's mostly okay. If you want to drink a dorchetto with the white truffle, why not? If you like it, then if you feel that you want to have a dorchetto with white truffle, you have to do it. Or if you want to have oysters with the Barbarisco, go for it. If you feel that it's your pairing, do it. Well, I had that fresh pasta tied it in three out of the five days that was there last week. So I'm a fan. And my final question is Can you please tell us about your favorite or the funniest story you've ever had in your time at the winery and making wine? Yes. There are a thousand, but the ones, I picked for you tonight, is the one that can explain the history of our family. So which is that, is the history of my first drunk. So my parents drunk me when I was ten days old. Not on purpose, of course, but because it's a it's a family estate. So I born in at the end of July. And in July, where we do normally bottle the barbaresco wines, And so my mom was just home from the hospital with me very baby in a stroller, and she has to help on doing the bottling procedure. And so, she bring me with the stroller in the cellar. But back then, the bottling machine was not the super technology that we have today. It was pretty open. And so there was all the, alcohol that was coming out from the machine in the air. And so the room was full of the alkalicity. And so I breathed all day that, here, and I was completely drunk. And so I can tell that I was drunk at ten days. My mom was immediately so scared because I couldn't wake up. I was, She thought I was passed out. And so she called the doctor to come over immediately because I couldn't wake up for the defeat with the milk. And I was still sleeping for the all the afternoon, and I was just ten days old. So I was absolutely not normal. And so when the doctor arrived, he looked at the room, he looked at my mom, and he said, she's drunk. Just bring in the house, let the rest when she's gonna get up, she will be in Angover for maybe a few Monday, but then she will be fine. It's just a drunk. That's a great story. That's a great story. Yeah. Well, thank you for your time today. I really enjoyed listening to you learning more about Your family's history and winemaking, and the ones that you beautiful ones you make, I can't wait to have you here in Florida during the tasting on March fourth at our restaurant, the Grove, the Groveina One, Stuart, Florida. And we said we'd like to share your social media information and tags. So if anyone wants to follow you and and source your wines. I know you obviously sell them here in Florida, but where else do you have distribution and how can we find you? Yes. So, and first of all, thank you for inviting me today. It was a pleasure for me to speak about the our history and our family. And thank you for inviting me to this chat. I can't wait to be back to Florida soon. So if somebody is around, there's Northern Florida in March, come and visit me and Luis, at the group, And you can find me on social media and, Instagram luisa underscore rocca or the website of the winery, which is bruno rocca dot eater. We are not super social, but we try to do our best When in Langa, visit Luis and her family. I'm sure they will be as hospitable as they have to meet with opening their doors and sellers and taste fantastic ones. And I wish you'd say I think this is a wrap then. Thank you everybody. I'm closing the room now. So, yeah, have a great one, everyone. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. 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