Ep. 2457 Alberto Rivera IWA interviews Stefano Campaniello of Morra Gabriele winery in Piemonte | Clubhouse Ambassadors' Corner

Twenty twelve, I arrived in BarBaresco, where for the first time I bought some grape and made my first and the biolo from, Barbara grape. We began making wine in a garage. It was really the garage of my house. And you can imagine how happy my neighbors were. Then in twenty thirteen, I met Gabriela. Yeah. The amazing vineyard, but we used to sell the grape. In twenty thirteen, we decided to join together start making some, micro verification. In twenty fifteen, we released our first vintage. This year basically is going to be a vintage number ten, super happy doing what I love. Welcome to the Special Clubhouse session of the Italian wine podcast. Listen in as members of the Italian wine community engage in fascinating conversations about contemporary wine topics. If you enjoyed the show, please consider donating through italian wine podcast dot com, and remember to subscribe and rate the Italian wine podcast wherever you get your pods. Hi, everyone. My name is Beatrice. Welcome to Italian wine Clabaus Ambassador Corner. However Labaus has been ranking the top amongst Italian wine podcast shows. The show's concept is to let Italian wine ambassadors have the opportunity to interview their favorite producers. This is an episode that gives them a free hand to ask any questions to their selected producer. This session is recorded and will be released in Italian when podcasts to reach more listeners. And especially for those who cannot participate due to time zone differences. Our guest host today is Alberto Rivera. Alberto embarked on his journey in the world of wine after concluding his service as a diplomat at the Mexican Embassy in Japan. He began his career by developing a private wine collection. And hosting exclusive tastings for a discerning clientele. Following the successful completion of the Italian and French program of the wine scholar Guild. He was appointed Italian wine director for Wikivinos, a Latin American online platform where he lectured to emerging wine professionals seeking to deepen their knowledge of Italian wine and its cultural context as a tool to enhance their sales strategies. In two thousand twenty four, Alberto was admitted to the prestigious Vine International Academy in Verona, where he successfully passed the rigorous examination to become an Italian wine ambassadors. It's really the vigorous I was there. It's really tough. He also holds the title of Langue wine ambassadors. Today, he serves as a consultant for Italian specialized restaurant in Chihuahua and the Northern regional of Mexico, advising on wine selection and creating programs that highlights Italy's rich Viticultural heritage. Today, he's gonna interview Stefano Camagnello of Mora Gabrielle winery in Pimonte. So Alberto, Stefano, how are you doing my guys? I'm doing amazing. What about you, Beatrice and Stefano? I'm doing fine. It's a little bit on the warm side today, but I'm fine. Thank you. How are you doing, Stefano? Very nice talking to you. Wonderful. So Alberto. Are you ready for our three regional questions? Of course, Beatrice Jordan already. Perfect. How did you discover the wines of Gabriela Morra? Well, in two thousand twenty three, during, visit to the Longi, a mutual French friend took to, meet for a lunch at Campamak. Anastarea in the heart of barbaresco, where Stefan was working a summer year. I asked her to help me find his wine once I returned to Mexico. And she did earlier this year while attending the Langewine Ambassador curse in Alba, I had the chance to taste his wine again. That experience confirmed my first impression. Stefano and his partner created wines that speak not only to new drinkers searching for a history, but also to choose who value deep knowledge of terroir and innovative techniques within a traditional region such as as the longest region. So tell us, why did you selected Stefano as your featured producer? Well, it is important to highlight junk voices on a platform like the Italian White podcast. Especially when they bring new perspectives to the wine world. It's really not wine. Thank you for, you're inviting me. I really appreciate the word that you just made sense. I think on the supermarket. My feeling about the winemaking. So it's also very exciting time for me now. We are pretty closer to the Chardene Arvestre. We will to begin the service in, like, three to four days. Amazing weather in the last few weeks, we are there below ten days or, a gateway. So first. So far, we came to figure it out. I'm your journey. Well, that sounds re making wild. Let's start with the the traditions. Want to tell us a little bit about yourself. What role Secondly, we will discover it, please. Different. So, basically, how he presented a lesser known traditional way. Also, the cofounder, the primary So, we're speaking at your own language. Finally, today. We will discuss the financial freedom for while I was a young professional, and between twenty two to three days. I went to Ontario in Thailand, in London, we will At that time, my dream was to make my own wine. But then when you are twenty twenty five, I'm not a dream. You're really nice. Thanks for your mind. So it took me a little bit of time. To get as much as possible to get to our staff. I know it's the secret to buy. It's fine. It's fine. And, Tom, but people give me a really big vision of, the worldwide wine, not just the old word, but also the new word. So when I came back to Italy, I was twenty seven. I had a still two, three experience around Italy, one in Venaton, one with a with a chef from market. And in twenty twelve, I arrived in Barabaresco, where the for the first time I bought some grape and made my first and the biolo from, Barbara grape. We began, making wine in the garage. It was really the garage of my house. And you can imagine really how happy my neighbors were. Then in twenty thirteen, I was working in a restaurant during the day in the evening, in the evening, I work in a restaurant time, the roberto side. I met, Gabriela. They became a friend of mine. Yeah. The amazing vineyard, but we used to sell the grape. So, of course, I wanted to have the vineyard to rent, but there was no way because it was a perennial. So, at the end of the growing season, in twenty thirteen, we decided to join together, started making some, microvinnification. You know, we were looking to understand what's the potential of the vineyard, what kind of fruit comes out, what kind of wine we like to do. So we came to a point where in twenty fifteen, we released our first vintage. This year, basically, is going to be a vintage number ten, and I'm super happy. I'm doing what I love. So I feel to be a very lucky person. I make a wine typical wine on the region. So I like to say that my wines are traditional and contemporary, like you were saying before. Yeah. Of course. And congratulations for your tenth anniversary of being a producer in the language region. That sounds amazing. And, well, this is my next question. How was it to move from working as a sampler on the floor to working in the vineyards and the winery as a winemaker? Did you face any challenges during this transition? And I will add another question. So I didn't know you were from Lombardi or Milan or Milano. So how how is from being, I don't know, an outsider because I have heard that, sometimes when you're an outsider, it's hard to produce wine. So how is it this to work. So, first of all, I will say hospitality is something that has a lot of common with white making. Ospitality is very much underrated work. But it's one of the most difficult and one of the most amazing because actually you are handling with people. And every table you have in front of you, you don't know who's sitting on the table. So you never know with who you're talking to. And working with hospitality, actually, your job is to make people happy. That's what hospitality is all about. The reason because we are coming back to a place is because we felt g