Ep. 2399 Roza Zharmukhambetova interviews Samuela Speri of Cantina Siridia | Clubhouse Ambassadors' Corner

Chelidya is a young winery. Both me and Eduardo, my brother are the first generation in our family that are following the path of being professional winemakers. We are located in the Valporicella Classic area. Precisely in the municipality of Negra. We are just few kilometers far from verona, and we officially started Syria in two thousand nineteen. You mentioned aqua, which is water, and water, of course, takes the name from the aging process that we used in this case for our Corvina hundred percent, which was aged for at least twelve months under water, actually. From about minus fourteen to minus fourteen meters. What we wanted to do was to basically highlight the relationship that we have between wine and the environment. 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, everybody. I am back. It's been such a long time. My name is Stevie Kim, and welcome to Italian winehouse club. I don't even know what it's called now. I haven't been around for such a long time because Carla took over and she's been running it for like a year now, but she's left us. But I would like to thank Carla for running clubhouse mostly. So on her behalf, Thank you very much, Carla. Glad Sabille, for all that you've done. How are you guys? How is everybody? Hello, everyone. All good, and it's super hot here in ALmaty. You know, it was super hot here in Verona, but we had a kind of a storm yesterday. So now it's nice and cool. Finally, So here we have with us. It's a little bit early, but I guess we'll get started, a shout out to Tusha, or I haven't seen him in a while, and of course, Elena and Ricardo. So this is how it works. This is the Italian wine room, I started this room way back during COVID, and it was a good platform where everybody met because we couldn't go out. And we did a weekly show and believe it or not. I think we're still the only ones who are doing it because the porting actually is excellent. So we kept it. Although I don't know what happened because I used to have like thousands and thousands of followers and now only have one hundred and twenty six. I recall I was one of the first one who got invited to clubhouse and I invited everybody from my office. And that's how we got started. But thank you for joining us and this is the Italian wine room on Clubhouse. So we have a guest. This is what it's called the Ambassador Corner. We have one Ambassador at large Italian wine Ambassador, and they get to choose their favorite Italian wine producer to interview. And it's about one hour. It can get pretty geeky, so I'm warning you. And our host today is Rosa will not attempt to pronounce your last name, Rosa. Help me out here. Yeah. You see what I mean. And she's of course, our Italian wine ambassador. Not only that. She's our podcast. So she started a new series. It's called wine business in Asia series, and she interviewed all of the players from Kazakhstan, whether there are Psalms, importers, because we are getting ready to go to Almati for our second edition of Vin Italy in Kazakhstan. So let's welcome Rosa. Hello again. And we're super happy to resume our club house. Sessions because we paused just for a little bit. Why didn't we do that? Unbeknownst to me, by the way. I'm just kidding. So we're happy to be back, and it's actually my first ever club house Oh, really? I thought you'd done this before. Actually, I was trying to avoid it. I mean, you were trying to avoid it. Well, I was super happy to do the backstage work, and I was not very confident in myself in my interviewing skills, let's say. No. But your pods are excellent. I really enjoy them. Are you enjoying that? Thank you. Oh, yeah. Now I do. Now I do. Okay. Thank you for pushing me. So, Rosa, is Vineet Almaty getting ready? Yes. So we have two Elena working from Verona, but they will soon be the on their way to Almaty to join you. And actually, is your second Vinichy, Almaty. You were with us also last year? Yes. I did. Participated for the first time last year. Alright. But let's get back to us. Back to Italian wine. And today, your host is Samuela Speri from Cantina Cinedilla from Valpolicella. But is she related to the whole sperry clan? I guess we'll find out. No. You're not. Okay. Have we ever met somewhere, love? No. I don't think so, but for sure we'll have a chance in Almati. Oh, you're coming to Almaty. Oh, excellent. Excellent. You see, you know, we both live in verona, but I'll have to come to Almaty to see you. Excellent. Yeah. That's crazy, but it will be excellent. I absolutely love that. So let me ask you, why did you Rosa pick Samuella as your producer interview today? So first of all, Samuella and I met during Vinitely in Verona this year, and our conversation really stayed with me. Once we started talking, I could feel their energy, ambition, and authenticity. It wasn't just about the wine. After tasting their wines and hearing their story, I knew that they were doing something special. What struck me most was that there are young entrepreneurs who founded Cheridia entirely on their own. Their parents used to have vineyards, but they were not involved in winemaking. I was also drawn to their wine labels. Each of the wine labels tells a separate story. Yet if you put them together, you will get a larger narrative. For me, it was a great example of how branding and storytelling can elevate winery's identity for their courage and boldness. I wanted to give them the opportunity on this platform to share their story, their philosophy, and also the story of Sididea and what makes them stand out. Great. Excellent. I'm looking forward to that. So as you know, we do this thing, Rosa. We need to know the learning objectives. What to expect from this call today with Samwela. For today, our objectives are we're going to discover how new generation winemakers are reshaping tradition in Valpolicella and we're going to explore the power of storytelling and also the wine branding We are going to understand how Studio uses the visual identity, the labels, and also the storytelling, and also we're going to get an insight into the challenges and opportunities of building an export strategy from the scratch Okay. Excellent. So this is my favorite part where I can just mute myself, which as you know rarely happens, so you have to take full advantage of the situation. And I will relax, have some of my iced tea and maybe, you know, come back on when you're done to see if there are any some questions. Okay? Okay. Thank you. Alright. Hello, again, everyone. And as I said, I'm very, very happy to welcome Tom Moella today. Our first meeting was very nice, very engaging. So welcome to Moella. Thank you for joining us today. Hello. Thank you very much for the invite. I'm very happy to talking with you again. To begin to start, could you please give us a short overview of the winery where you're located exactly when the winery was founded and how did the idea of creating Cylydia come to life? Maybe there was something that you and Eduardo always dreamed of. How this idea of creating the winery from scratch game? Sure. As you said so far, Sylvia is a young winery. Both me and Eduardo, my brother are the first generation in our family that are following the path of being professional winemakers. We are located in the Valporicella Classic area, precisely in the municipality of Negra. We are just few kilometers far from Veruna, and we officially started Scymedia in two thousand nineteen, but it is also true to say that the idea of this project had been growing inside us for quite some time. As I told you, we are the first generation in the family that has decided to be winemakers perfectionally. As you said, our parents had the vineyards, but for them, it was just, let's say, second business. And this idea, this project became very important to us, starting from Eduardo, who is a technologist And previously to the foundation of Credia, I was working in a very important winery in valpolicella for ten years. But at a certain point, it really felt the need to express his own vision of wine and also to express the white polycella wine in a contemporary way in a different way. So we understood that we had a lot to say, and we really had this drive to bring our vision into reality. And that's basically what brought us to start the area. You said that Eduardo was working as anologist in another winery before? Yes. Correct. For for ten years. Yeah. Exactly. And can I ask how old is Eduardo? Because both of you, you look very young. Like, very, very young. Yeah. Thank you. I take it as a very nice compliment. Eduardo is forty one in a couple of days and then thirty seven. Mhmm. But he looked much, much younger. I didn't think he was, I didn't know. I didn't know that. He was already working as an analogist before for such a long time. Okay. So you founded the winery. And as I already mentioned, Varkliachella is a very established region, and there are a lot of wineries, a lot of historical wineries. What challenges did you face as young founders in such a well known region, such a well known region for tradition, and also established names. Well, that's a really great question because as you can imagine, we had different type of challenges. Challenges as you identified to be a new winery in a very established landscape of wineries in a very important wine area in Italy. And the second challenge, of course, was COVID, which was predictable because the first bottle of our Balicella classico entered in the market in April twenty twenty. So Italy was totally locked down, and this was something that, of course, we couldn't foresee. Anyway, going back to the landscape in La Puicella as young founders without a legacy. Both me and Eduardo were aware that we were entering, you know, what were reputation takes time to win? At the beginning, really, for us, the biggest challenge was to be taken seriously, especially because we decided for CER to be built step by step, waiting for the natural time for each wine to be ready. And being in Walledicella, you can imagine that, of course, for the first year and the half, we just had the developer in the classical, which is made with the first grapes, but we had to wait for all the other wines to be ready. And this was for sure a challenge. But I can tell you that At the same time, this challenging period was for us also a very important one because we had really the time to stay focused on the project. So we invested out of time improving the quality of our processes starting from the management of the vineyards. We were able to really create a clear vision and stay true to the soul of Syria. So this period of time in which We were somehow waiting, you know, to create our complete line. We really had the time to create a stronger entity for Sylvia. And this was, I think, from a another point of view, a good advantage for us. And when the idea came to your mind, like, not the founding itself until the first bottle, like, in twenty twenty? I think it took two years to really be able to give, let's say, from life to Syria, you know, to see a real product coming out of this project because, of course, the first question was, where are we going to be in the winery? Okay. So we didn't want as a young generation to somehow use our vineyards and build their the seller. We decided instead to purchase an industrial area in the municipality of Negra. So two kilometers apart from where we have the vineyards and basically renovate it. So our choice was to give new life to an existing area. Is at the municipality and transform it into our winery in order to preserve completely our vineyards. This was the first choice, and you can understand that it took time to understand where to establish the seller. Then we worked a lot on the name because it didn't came immediately. And then the rest was, you know, they work on, the first label, of course. And from that, the first step into our storytelling on the four labels of the advance that we produce. And here, I must ask you about the name. Ciridia is a beautiful name. And could you please tell us how did he come up with this name? And what is the meaning of this name? If you can explain. Sure. Cylydia, as you can imagine, is an impact was invented as a new winery. Really felt that we had to identify a word that could represent both the values, the principles, and basically our vision, you know. So, Eduardo, in a moment of inspiration, I don't know how he wrote down this name because it was in a moment where we were searching the name of our company, and we were searching a name that we could even register at European level. So we had to identify a totally new name that was never used before and a name that could not even recall existing names. And when he wrote it down, the image that he had immediately was the name of a star. Indeed, Siri can recall serial, which is the brightest star that we have in the sky. And for us, from that moment, Syria is our guiding star. Our guiding star means that this name for us represents our vision. So we want to create lines that are guided by intention, by a sense of purpose. They don't just represent while Polychella. For us, they represent and then embody a lot of the principle and values that, we associate to this name. Okay. And that's really a beautiful name. And I also remember during Vineetli when you were telling me this story when you were showing, like, each label and then, like, connecting the labels connecting to that name, that was beautiful. That is why, like, actually why I decided to interview you. I thought, like, you should tell this story to others to to listen. And let's go now to your labels as we already started talking about them. So your labels and this storytelling is really well structured, well connected. I mean, it's a beautiful story, but what I see, the name itself and also your labels, they're also a very good marketing tool. This caught my eye too. Could you tell us how did you craft those stories behind these labels? Could you just explain these four labels of your main line that you have and what they represent? Basically, what we wanted to do with the four wines from the Valproicella GOC and EOCG that we produce was to create a journey. It didn't came out this idea, you know, like a marketing idea. This was just Yeah. Let me and Eduardo had about how we wanted to represent these wines and describe them even with images through the labels. So what we did basically was to That's the story of our winery through the labels because as I told you before, each wine came out with its natural time, the Valpolicella classical whose name is inspiration was the first, Then we have the Valpolice classico Superiora whose name is Azzione Action. And so on. So from the Valproicula classical, we thought that we had to represent the story of the winery of Syria and a story that could also resonate with other people, which basically is the story of everyone that has a dream as a goal that won't to be reached. So for us, wine is not just a product. It is a story that has to be told, and we are trying to do that not only, of course, for the wine itself, but also for the flavors. So what we created is basically a journey, as I told you, the journey that is shared by anyone who wants to reach a dream, and is represented on our labels by the hero's journey. So there is this character that we call SiriU who basically is in a different chapter of this story in each one of the label. He is starting as a very young An naive, we can say guy who is looking at the star and his mind is dreaming to reach it. So this is the inspiration and is the sentiment that brought both me and Eduardo to start our company. So we represented this first feeling in the label of the Valpolicella classic or what, of course, anyone knows that if you want to reach your dream, then you have to put some efforts into action. You need to have a plan. And that's why the valpolicella classico superiore, which is our second wine of the traditional valpolicella wines has the name Action because you need to put some action, some efforts into reaching your goal. Then there is the Amaroni. His name is achievement, but we can also say awareness. And in this case, Xiridio is no more just A young guy is a young adult that knows better himself or knows better the real goals that he wants to reach. And, of course, he understood that what is really important is not just to follow external goals. But it's really what we should all focused on is to know ourselves very well and try to reach the goals that really make our star shine bright. And the last chapter is the the recoto because recoto for is the home, you know, is the one from which everything started. And our level represent the oncoming of the era. So after this very long journey is coming home and with a new awareness, of course, but from the color of the level, you see the sky that can also be seen as the sunrise of a new day. So a new cycle starts with new situations, new actions, new achievements because basically this is the story of our life, you know. And that's what we are also telling during the wine tasting that we have in the winery, the journey of this era. And all of these stories, they're really beautiful. And also, I think, when you actually see the label and when you hear someone describing the idea behind those labels and also find the wines. That's really beautiful. I just regret that we cannot show the labels right now, but I hope that our listeners, our fellow via ambassadors will check them out after listening to our conversation. And if you could choose one wine that would be your entry wine to Credia winery and also one benchmark wine that people have to try for sure. Okay. Well, for sure, the Balpolicella classico for us, is the entry wine. And is also the best expression of our style of what we mean as contemporary interpretation of our Blue cella. So the Valpolice, inspiration is the name. It's made only with fresh grapes. And to enhance its character, what we added as an additional step is to age it for six months in Cherry Hoodres. And what the Cherry Hoodres do basically is to make the tannies soften and bring out the fruitiness even more all the fruity notes related to cherry and wild cherry that are really typical from the fresh grapes of Gualicella. After that, we allow always an agent for at least one year in the bottle before releasing the vintage of the Walicella classico. And this Walicella classico is the entry wine for Syria because it want to be an elegant wine, easy to drink, very pleasant, something that can give you even every day, you know, the satisfaction to drink a nice glass of wine without searching for why set up too complicated or, more important, let's say. Then for the benchmark, I think that the also is an important wine for us because it both represent the two drives of Serbia as production philosophy. Which are both, of course, the representation of a coachella with a contemporary approach, but also the use of tote in the way we produce the wine. So we always think that even working with a bunch of grapes where maker should always know why he's pressing these grapes and what he wants to achieve with these grapes. So with the Balproicello superior, I think Eduardo Willie was able to give his interpretation of Balproicella using partially the method of a pastimento as this one is made partially with red grapes and with wine made only with fresh grapes. And the result in this case, even with the use of the pastimento is not the power, but the harmony, the balance, keeping still the freshness and drinkability to make it very pleasant. So for these reasons, I think, the World Pericello superuro is our benchmark. Okay. Got it. Thanks a lot for sharing that. I'm pretty sure our listeners will try to find the wines, and later I'm gonna ask you where where we can find actually them in different markets. Let's give some practical information to people. We already started talking about wines here. I would like to ask you also to tell us the story behind a special project, a very interesting project that you have. So the wines in this line, they're called, so Eduardo's elements. And Exactly. That's I was actually lucky to try one of them, which is aqua. So it's also a venue top IDT. Yeah. And it's a beautiful line and also the bottle was really beautiful. Could you please tell us also the philosophy behind the wines of this line too and how they are different from your classic line. Sure. And I'm very happy that you still remember aqua because actually is one of my favorite wine in our line. And aqua, as you said, is part of this limited edition wine collection that are Eduardo's elements, which are basically for wines, inspired by the fundamental elements, air, water, fire, and earth. And what Eduardo did in this case as these are very creative analogies was to basically link each of this wine made by indigenous grapes from, like, for each other and from the other areas where we have our vineyards to the concept of these fundamental elements, but also link these fundamental elements to the way these wines were produced. So it is not just a symbolic connection that you can see on the label, but there is really a tie between these lines and the way they were made that connects them to the different elements. You mentioned aqua, which is water, and water, of course, takes the name from the aging process that we used in this case for our Corvina hundred percent, which was aged for at least twelve months under water, actually. From a depth of minus fourteen to minus forty meters. The idea behind the project is a result of the session that Eduardoatos has for experimentation and what we wanted to do was to basically highlight the relationship that we have between wine and the environment. We know that the climate is changing and this change as a very strong impact on Viticulture. In valpolicella, really see how the change of the climate is impacting, for example, on the opacemento method, which is one of the methods that make valpolicella known everywhere in the world. And we believe that it's really important nowadays to talk about this topic and also to reflect on how the nature shapes what at the end we can face in our glasses. So this is a project that wants to combine both the creativity of Eduardo with a message that we think opens to topics that it's really important to discuss nowadays in our sector. Okay. And here I've got a question. Could you please explain to us, technically, how, for example, aging on the water, improve the quality, for example, or what kind of impact does it have on wine technically? Aging underwater for us was an experiment first of all that we started already in twenty twenty two to understand exactly how this aging can work on the wine. And whoever was very skeptical at the beginning, but we wanted to make this test. So we did it to understand directly what are the factors that are impacting onto the one aging in these special conditions that we have underwater. So what I can tell you from our experience is that under water, we have different elements that are working onto the wine, which are for sure the temperature that is cold and quite stable, then there is the pressure that is due to the depth. The depth on which the bottles are aging. Consider that every ten meters of depth you have one bar, an additional bar of pressure. Then you have somehow the movement of the waves, but we don't think this is a very strong element, especially if you're talking about aging not sparkling wines, like in our case. Anyway, in these conditions, we have the wine that physically is aging, but without a lot of exchange with the oxygen because, of course, it is not possible in these special conditions. And so what happens is that the one is evolving but is not losing this freshness is acidity And what you have after a period of one year that is our experience is an evolution in all the other aspects like the body, the balance, the tannins, how they are soften. But at the same time, the wine still has his acidity. So this creates a perfect harmony that I think Rosa, you tried it you can only understand when you really have the chance to experience this result. As an additional information that I can give you, we wanted to age under water a wine that was already a wine with long potential for aging. So for us, this is a process that has to be used only on wines that already have a long potential in terms of years of aging. Got it. And thank you for explaining this process. I think it's the second bottle of wine that I tried that was h on the water, and it was really interesting to me how it impacts. Like, is it just the, I don't know, like, just takes presentation? Is it just to give it, again, like, for marketing purposes? But now I actually understand the technical part how it influences. So thank you for explaining that. And also another I would also ask a question about another wine in this line, which I didn't try. I didn't have a chance to try, but I'm very curious about it. So one of the wines is called Fire. And you use the smoked grapes? It it's written that using a special method. Could you please tell us about this process? Unfortunately, I cannot yet because prior team is not ready. So we want to keep, let's say, some secret behind it and it's going to come out by the end of this year. So at the moment, I can only tell you that this was again, Eduardo's idea to smoke the grapes during the drying process, during the Pashminito. And, basically, it used the smoked grapes to then make fire. And that's why we connect fire with this special one that we will have by the end of this year. Okay. Got it. We will be waiting. I think it's pretty interesting to know and to try. Okay. And I'm just looking at the time. Can we shift to the export? Could you please tell us which international markets you are currently present in. Also, it would be good if you could share some of the names of your import partners in those markets if some of us are interested in getting those wines for ourselves or for wine venues so we could find them. Sure. Currently, we are present with established partners. Let's say in voters in the opposite side of the world. So we can say it depends. Where we have our enforcer that is Lily JB, and they are cooperating with us from a couple of years located in Tokyo, and they have the complete line of Syria. Then we have Venus in Mexico, where we work with them for the wines that are, let's say, not on the line. They have some of them, but I mean, the idea is to increase our presence also in this market. We are also present in different countries in Europe. The more established partnership that we have is invention with one to Keri, which is an important of Italian wines located out of, door. And I also have our conflict lines. Recently, I'm working a lot in the, let's say, expansion of our presence in international markets. I hope that we will be able soon to have our wines available in many, many other countries. Starting, I hope, with Kazakhstan. I also hope so. And again, honestly, I'm very happy that being young founders, being a young company, you decided to give it a shot to explore the new, like, emerging market. Kazakhstan is not, like, an established wine market still, but I'm very happy that you decided to give it a shot And could you please tell us why did you actually decided to explore the central Asian market? I can tell you, Rosa, that we are very excited too to be present in Almati. He was able to listen to several podcasts that you registered on the central Asian markets. And I was really interested in learning that in Kazakhstan specifically there is a growing interest in high quality wines and in Italian culture specifically that there is a new generation of consumers who are looking not only for well known labels, but they are searching something more when they purchase a wine like many hosts. Stories or producers they can relate to. So these aspects basically were speaking directly to us because this is what Syria wants to transfer. So we believe that for us, Central Asia offers exactly that a space for dialogue with the consumers, a space for education, and also a space for, building long term relationships. So this is the interest that we have in, Kazakhstan and in the other closer markets, and we are really looking forward to events in a meeting. Okay. Got it. And also another thing, I think that wine professionals in our country, they also love wine a lot. That's also an important thing. And we also have several certified watercolor specialists. Among our wine community here, both in Almaty in Astana. I hope that you will get some partners, and you will start the partnerships beginning from this roadshow anomaly. Before we finish, now moving from the market back to this philosophy again, so you've created this concept, you call it, wine fullness. Could you please explain what it means, how it shapes the traditional wine tasting? What does it mean exactly? Winefulness? Okay. This is a very question because for us, winefulness is one of the most personal projects that we develop in Syria. And it is really connected also to the storytelling of our leaders and the hero's journey. Winefulness, basically, it's a name that combines wine and mindfulness. And this is exactly the idea that it can buy this for us. So it's a way of imagining the wine testing experience with a focus on the presence, the emotion, and the connection that wine can bring. It's an invite to slow down. And this is what we should do when we taste wine. You know, it is one of the moment where you have all your senses that are very active. You really need to be present in that moment to enjoy your glass of wine to fill all the aromas, the flavors. And, basically, we combine that with also the story of our latest which are reflecting a personal story because everyone has a dream that wants to be reached. And this is a moment of reflection. It's an invite not only to slow down and be present, but it's an invite to reflect on what is the stage you are in? Are you in the inspiration in the action stage? Basically, each one becomes a step, and each person gives to this step their own meaning during the wine tasting. So this is the approach that we have in the wine tasting at our winery, and we think it's an approach that also promote, you know, a more aware consumption of wine. Okay. And here I've got a question for the tastings. Is the winery open for the visits? If someone wants to visit the winery, like both wine professionals and also travelers Sure on our website, which is w w w dot syriega dot it. We have a specific menu dedicated to the wine testing experiences. It is possible to book an experience by writing us an email or writing us a WhatsApp, but we are open, of course, our reservation to welcome visitors professionals to our winery, place the one and, of course, have this mindfulness experience. Okay. Got it. I also want to visit the winery one day. I hope I don't have any chance. I hope your account. Okay. First, we'll meet in Almaty, and then we will meet in Negard. Exactly. Before we close-up the conversation, looking back over the past few years since founding city data, what are you most proud of right now? Well, you know, looking back, I really think that what me and Eduardo beat is something like brave. It's something like brave that we didn't understood completely when we started this project. But I'm very proud that despite the difficulties that we faced due also to the period in which I explained you we started the company. We never compromised our vision. From the very beginning of me and Eduardo decided to build Sylvia step by step with care with all the values and principles that we see in his name. And, yeah, really loyal to that. So this is something that makes me very proud. It's also something inspirational for other people, I think. When I listened to your story during our conversation, I was so in acquired by both of you. It's a very inspirational thing, not just for other winemakers, for example, or whoever wants to start working in wine or working or producing wine, but also for other people it To sum up, just the last question, what do you hope people feel or remember after opening a bottle of c lydia? What kind of emotional connection do you aim to create through your wines for people? Well, well, it is exactly what you just said. So to allow a reflection and to be an inspiration because our story really wants to be also a personal story. We are sharing our personal story, and we are trying to reach people with that. We really hope that somehow opening a bottle of our wine will allow, you know, some inspiration, some courage, some new idea. This is really what I hope that Sylvia leaves in the people that are facing our wines. Okay. Got it. Thank you a lot. So first of all, hold on one second. My special effect. So thank you so much Rosa in some way that I am so surprised that Rosa, you've left me a few minutes. You too. When I have conversation or a Zoom call with Rosa, she always says, one more thing. One more thing. One more thing. And it ends up being like twelve more things. But I do have a question for you somewhat. First of all, thank you very much both of you. Excellent interview. I would love to understand somewhere that. So, basically, you're working with your brother, Eduardo. Correct? Yes. So, what are your roles? Is he the winemaker and you're the more the commercial pot? Yeah. Exactly. So Eduardo is the winemaker that is an analogist. He's taking care for, all the processes related to production. He really has in his mind the idea and all the secrets that are behind our wines, both the limited edition and the wines that are in our permanent line. While I have an experience as expert manager and This is where I love to put my value on. I love to communicate Ciridia, especially abroad because I didn't tell you at the beginning, but my dream, what I always felt really connected to me was to be ambassador of maybe Italy in the world. So this is what I'm trying to do or Syria. Great. Listen. Samuela, I have kind of a cheeky question for you, okay, because I think we have time for one more question. So, you know, there's so many valpolicellas in the world. Right? And there will be lots of valpolicella in Vineetli almaty. Why should an importer or a wine lover Why should they be interested in your valpolicella? What is so special? That's what I want to know. What is really special? It is not just where this wine come from, you know, and the name of valpolicella is everything that is behind it. So this new story, this new approach, this new vision that we feel very lucky to represent this new vision in which is a very well established area in Italy. But let me say that is a vision that is touching wine in a more general way. What we see in our bottle is not just wine. It's much more, and it should do more, even touching consumers in a different way. So this is what they should expect. I don't want to talk about technical details or the quality of the grapes because this is all obvious and all the producers in our area are working very well, but what I think we can transfer more. It means everything that we see inside a bottle of wine. Okay. Very good. Thank you very much, Samuella. I know it was, you know, kind of a tough questions, pushing on the spot, but that's what I usually Thank you very much, Rosie, for picking your guests today. And thank you very much, Beatrice, who made this possible because I forgot how to work this whole clubhouse thing. In fact, I think I signed off my a clubhouse app. So let me figure that out for the next time. And I am looking forward to seeing you somewhere and Rosa soon in ALmaty. I'm headed out to New York very soon, but then Omaty. Next stop, ALmaty. And for our listeners out there, I just want to remind you that we record this session. We replay it on, of course, Italian wine podcast on the Thursday session of Ambassador's corner dedicated to are Italian wine ambassadors at lodge. And for those of you who would like to recommend someone to be interviewed, we are all ears, DMS directly or info at Italianwine podcast dot com. I do have a small ask. Okay. For those of you, this is truly a labor of love. We are nearing our three three thousand episodes. It's a daily show. It is absolutely a massive project. So if you can follow us on our social media wherever you get your pods, if you can take the time to give us a thumbs up that would really, really help us. So thank you very much. Thanks again. And until next time, it's a wrap. Listen to the Italian wine podcast wherever you get your podcasts. 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