Ep. 2518 Daniel Mwangi interviews Federico Bibi of Terre Margaritelli in Umbria | Clubhouse Ambassadors' Corner

The Arvest two thousand fourteen, that was a big lesson. The final result was that we basically didn't produce any red wines, basically, because we couldn't get the right moderation for San Luis. So we took a disease in that year, quality. The year after we didn't have, bad wine to sell. We didn't have, after two years with the doc to justify ourself with a wine non at the top of the quality. And more than that, we got a very nice feedback from people from, like, journalists, but also the other one that buys grapes from us. And it also teaches us that there is a point in agriculture where There is nothing to do. Welcome to the special clubhouse session of the Italian wine podcast. Listen in as members of the Italian wine community engage in fascinating conversations about contemporary wine topics. If you enjoyed the show, Please consider donating through Italian White Podcast dot com, and remember to subscribe and rate the Italian wine podcast wherever you get your pods. Hi, everyone. This is Beatrice welcoming you to the Italian wine clubhouse ambassadors Corner. One of the top ranked show on Italian web podcast. Here, our ambassadors get to make to interview their favorite producers with total freedom. And if you miss it live, no worries. It's all recorded and dropped later on the Italian web podcast. Today, guest host is Daniel Menge. Yeah. So, Daniel, can you introduce yourself? Yes, please. So, Daniel Menge from Kenya. I'm a Samalia. Working on a cruise line currently. I have, three years experience in a cruising line. I also have, nine years in the hotel industry in the Middle East, specifically in Dubai. I'm a trained similar of, level three, wine and spirits education trust level three, and, aspiring for more also. And, also, I was trained in, we need to lead this year, the year of twenty twenty five. I was one of the candidates. Perfect, Daniel. Today, you are gonna interview federico BB from Terre Martaritelli. So Daniel asked me if I can ask you the question. And so the first one that Daniel was thinking about was, can you tell us how your first became involved in the one making. Was it a family calling or a personal discovery? We are talking about me or the family margarita. Because the family Margaritelli was, a soul calling because Fernando Margaritelli, when he started, he left the main business to the three sun, and he asked back for a tractor, a piece of land, and a car. To dedicate the rest of his life to his passion for wine. Michael, is that, more or less the same because there was no connection between my family and the agriculture at all. Beside a huge passion of my father for food and wine. And so when I was kids, he always brought me to restaurants, winery. So I grew up with that, culture. And, as soon as I started to think about my future since I was a kid, I always thought about me on, food and wine, especially from Humbrian food and wine. My dream was to work to bring the the culture of food and wine from only around the world. And that was actually my first work, for eight years before we met the family, Margaritali, And, then they asked me to help them with this new project because in two thousand, basically, the family wanted to reopen the cellar and restart the winemaking after a period where they used to sell all the grape to other producers. So either way, it was a personal decision for the passion for this, beautiful word that is the food and wine word. Well, the food and wine word of, is one of my favorite. So thank you so much for your work. So the second question would be, what do you remember most vividly from your first harvest? That was the first harvest that I did, as a kid to a friend's house where I get drunk with the most of. Though that was the first harvest I did, as, organizer of Cantina Perte for the region of Umbria, and that was at the first August at Terre Margaritelli in two thousand and six. So each one have represented a big step beyond my thought. I would never think to would be capable or lucky to work in a such beautiful state like Terumacratelli, but step by step, harvest by harvest, that's happened. And, the beauty of the harvest test. So the last moment of a full year of huge work is the fact that you can see the results of your physical labor. And that's the beauty of agriculture. When you make a product from scratch from the ground, at the end, the result you feel it is your is part of your job of your partners of your colleagues, and that the soil part is very important beyond the soil and the sun? I remember that specifically emotion while I was doing the harvest with my family in our time, time, twenty nine yard. And, really, the feeling was so, so, so nice. And I used to get drunk with most dolls. So. Yeah. So I can feel the emotions that you have. The Nuta Margaritali has deep family roots. How has your family's history shaped your approach to wind today? So the family, Margaritelli, as I mentioned, the estate, especially the vineyards has been part of the family since the forty. More here, it's the vineyard was the the winemaking was out of there. Range. But now it's back. The new generation is stepping the winemaking process. Francesco is the new CEO of Terre Margaritelli as company. He took his license as, as Sommelier So the new generation is much more involved and is, with a great passion for the wine as product. And they understood and feel this dimension of being part of the process. As I said, there are several businesses of the family market retail in the wood industry. And so there is always a connection with the agriculture, forest, but for wine, this beauty of being one of the biggest parts of the production, the human part to transform the result of the cultivation in a final product, is involving everybody every year a little more. So it's, it's beautiful to see also this part. The family is getting deeper and deeper involved in the process. It's literally a family business, literally. Yes. What was what was the turning point that made you realize wine was more than a business, but an art form from you. Well, for me, as I said, when when I was a kid, I started with with this idea of, I don't know why, actually, but, to to has this connection with the food and wine The first product I fully love was and is extra virgin olive oil and then wine. Both as this huge character, pure, and it's a great way to express your thoughts, your feeling, and bring the final results, and let the other people taste what you like, and through the wine, through the one you can, tell people what's your idea, what's your feeling, what's your thoughts about life in general, what do you think? How you make a wine? It should be at the end an expression of, how you like to live. That's what I really like about the wine business is that when there is a a coherence between the lifestyle of the people that makes the wine and the wine itself. I really like the analogy, to be honest, between olive oil and wine because here in Italy, they seems like completely two different things and they are, but you can taste the wine. They are both products from the earth. They are both really nice and well done. Italian product, something that we are really into it now. So, I really like the analogy that you did and the fact that you come from the olive oil side to the wine side. That's really nice. But And it's a natural evolution. With olive oil, it's hard to make money as well. Yeah. Everybody told me that so that it's so hard to make money with my voice. Yeah. But going to, how would you describe the soul or the identity of the Nutamal Gallitali wines in just the three words. Systemability is for sure the first words that are present as. Personally, we work a lot to try to make unique wines. And so precious. We want to be precious, not better, not the best, but unique. The last one, the precious one, I mean, chef kiss. This is really a nice word. To say about something that you really love, and I can tell that