Ep. 642 Ciro Pirone Interviews Roberto Di Meo | Clubhouse Ambassadors Corner

Welcome to this special Italian wine podcast broadcast. This episode is a recording on Clubhouse, the popular drop in audio chat. This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. And remember to subscribe and rate our show wherever you tune in. Hi, everybody. Italian wine podcast celebrates its fourth anniversary this year, and we all love the great content they put out every day. Changing with Italian wine people has become a big part of our day, and the team in verona needs to feel our love. Reducing the show is not easy folks, hurting all those hosts, getting the interviews, dropping the clubhouse recordings, not to mention editing all the material. Let's give them a tangible fan hug with a contribution to all their costs, head to Italian wine podcast dot com, and click donate to show your love. Welcome to Italian wine clubhouse. My name is Joy Livingston. This clubhouse room Italian wine club happens every Thursday at eight pm, and I am here with Leica So she will let me know if I forget anything, Stevie. Hi. Hi. Hi. Hi. Oh. Okay. So You take it away. Alright. Okay. So, let me just start by saying that, you know, The idea behind Ambassador's corner is to give Italian wine ambassadors and wine lovers the opportunity to interview their favorite producers. And interviewees can ask producers questions to their heart's content, and then at the end of the discussion, listeners will be given a chance to ask questions and participate in the discussion. If you are an Italian wine ambassador in any way, this could be just a hardcore wine lover and you have always wanted to interview a produce producer here in Italy. You can always just contact Leica, through social media, like, at Ita Wine Podcast. Or go to w w w dot italian one podcast dot com. And this session is recorded, and it will be released in on the Italian one podcast, probably, on a Thursday in the coming Thursdays. This is to reach more listeners, especially for those who can't participate because they're in some weird place around the world, time zones. So let me Let me briefly introduce our guest host for this evening. He is, going to be, okay, his name is Chiropirone, and he will be interviewing Roberto de Mayo. And I will let him go ahead and introduce Roberto, when he's about to conduct his interview. But, Chiro, he is the director of Italian wines for Horizon beverage company and a Vin Italy International Academy Italian ambassador. He grew up here in Italy. We're in Verona, of course, as you all possibly know, and he has worked and traveled through England, Italy, and the US. And he's been based in the US since nineteen ninety nine and completed wine studies at Boston University, international Somelier Guild, Wiasett, wine scholar Guild, North American Somelier Association, And I'm sure there's more, but I'm gonna say welcome Cheeto. Thank you, Joy. Thank you, Stevie, like, and, obviously, Roberto for being here. Before I get going with the questions, obviously, I want to introduce Roberto Dimiel. For people who are not familiar with him, is the co owner of Adienda, and Greekola de Mailes, well as being the president of Astronology for Campania, also a member of the board of directors of Assernology and Presidential Committee. And a wine consultant. And in nineteen eighty six, together with his brothers, he founded the male winery in the heart of your opinion, specifically in the production area of Fiano De Avilio. He is the analogist for the winery, as well as a sales director, And since the early two thousands, has been conducting the variety of experimental projects in the area, more specifically aimed at the refinery of European white grape varieties, such as Fiano and Greco most importantly. Today, this production is called Lina Del tempo Dimelo. Together with his brother, Genarosa, for around twenty years, he's been an ambassador for the combination of art, photography, and wine in European, which is also something I'm fa I found very, very fascinating. And together, they developed a a sort of calendar, which we'll also talk about. So Roberto, how are you? Welcome. And are you ready? Yes. Wonderful. So so the first question I wanted to ask you is an introductory question so that we can all get familiarized with the the region you're in. Can you please give us an introduction in your own words? This very special place, at least to me called Herpina, and what everybody should know about it. Okay, Cheryl. I'm sorry for because my my English is, is a pizza and and I'm sorry for this. Let's start with with some numbers. About, two thousand hectares dedicated to to to one produce, a little less than, two hundred and fifty bottling companies. Thousand of wine growers, three EOCG wines to, which is edited at large. Well, in Shelby. For a total, I found the fifty. So if I type, and the little more than the two hundred and the seventy five thousand hectares will be one producer. These are in a short, the number that tell the European one most of the fact that these territories, are are very small. The majority of which are the production of less of fifty thousand bottles per year, story of digit, they'll create the bottlers. The barretto feature, it is extremely comprised of a typical feature of company richard. Among the the the red barrier grip, cyanico dominates. Sometimes, flunked by Casirosa, Sashinoza, San Luis, and Montónico is typical, of, of our region with marginal space for international grapes such as Cadonese O'bignon and Herllo. And Grego, as you tell, are the group leaders for the wide period but psoriasis. In the last year, the the Bronx, cultivated with Fox State, Saladin, I am, and the other great cultivars such as a gray or mask as a as a signature gap, in increase. This is this is the whole more, decision about the the the our, our, region, our territory. Yes. Actually, your answer made it quite clear. It answers why there are there are more wineries out there because there are several, but they're small in size. And overall production is very small, and the wineries tend to be quite small, but the quality overall is always very high in my opinion. I think you're really fortunate to work with the opinions, native grapes, as you mentioned, Preco, Feano, and a Yanko, and a lot more. When it comes to the actual seller and the beautification aspect, what are the kind of East that you use, and the process of aging is that concrete, stainless steel, all barrels. What is your approach? I use I use both. I use commercial, yeast, tested, sais, which account. So due to the respect, the the varietal aspect of the different grade varieties. And, n active is selected in my Weinhardt's collaboration with the university of of Portition. For aging, I I absolutely prefer steel, and, I make limited use of wood, preferring large wood. So I I I do not use very, for for instance. Yes. That's actually fairly traditional as far as the usual, the partial wood, concrete, and stainless steel. That's great because it keeps the purity of the wines Of course, the next question is about grapes. Grego from Tufo, specifically, you have videos here in two specific towns, Santa Paulina, and the other is Monte Fusco. Can you tell us what best defines a specific territories and the two different wines as you produce two very different GrecolyTufas from there. Oh, okay. Okay. So here, the the the the Gregco, the two four area is the is the smallest in terms of geographical extension, but also the the largest in terms of volume, modifying, produced. It spreads over eight, most municipalities, entirely among this deep sales of the ballet de Saabato. Well, up to the beginning of the nineteenth States, there is was one of the the most important for mining center or all center of of the south of Italy. Net of teleclimatic condition, which are very different areas from. Area. In Montefusco, we are a weinerts at the altitude of seven hundred and fifty meters planted in, nineteen ninety eight with clay, calcareous soils and the northeast exposure. The planting density is three thousand five hundred pines per hectare, and the Yolts is, over fifty quintals. In Santa Bauline, I stayed at the altitude of, one hundred eight meters, four hundred eight meters. We have, a more bare soil, even if it is mainly calculate, the in in this area, the lineup was planted in two thousand and seven, with northwest exposure. Will also have a an yield on seventy quintals and a planting destiny of, four thousand wines per hectare. This difference, I think that play a remarkable rule on characteristic of grapes, of the two Gregor wines, which are also above all different from what concern aging of the of my production. It's, quite fascinating. Obviously, so it sounds like the two sides are quite different elevation wise, exposure wise. Yeah. And and I will assume maybe Montefusco is the one that is a bit more higher in acid and the maybe more cooler temperatures overall. It's the elevation. Right? Yeah. Yeah. Sure. That's great. So Fiano, Fiano is probably by, most favorite, I would say as far as great, although there's a lot of lot of many great things. But, I I really found actually quite interesting doing some research that you produce four different bottling of fiano diarulino. So practically, you make a a a regular, you know, fiano diarulino TLCG file link, then you make three single labels, one v, intermediate, the other one, call it the cherry, and the fourth one goes, alessandra, now what is the main this or, or actually, is the main distinction between one another, even maybe by the actual root stock clients or the clone slash bio type selection that you use or is it more, or are they more the product of a zoning? Okay. K. I I think that both play an important rule, with a with a lot of patience, it's possible to get a very high variety bought in the winery and in the winery. So so I think this is possible to obtain a very different result in terms of of female product. This is certainly one of the aspect that I am most passionate and wine maker in order to to do this, is necessary to to study very deeply the the the territory and, to have the possibility to a, it's alright, cruise, to pass it out and keep preserves. And, sure, it does take a lot, a lot, a lot of effort. I can imagine. What so what are the names of the wines? Are they dedicated to somebody specifically? Is there a meaning behind, I assume there is? The name of the the wine is related to to fat. Okay. The the the the the the is related all all to the to the family. And the name, is the name of my son, my daughter, and my, my sister, and, only call it a share, we are, is a specific name related to, to, to, typical brands of the territory. I see. Yeah. Yeah. So Yeah. Makes sense. So now you gave me when I was at, in where we were, man, if they're on, anyway. You gave me a ball of your piano, Develino, the GOCG, it was the two thousand nineteen. I remember because I brought it back, and then eventually I opened it. And I I feel like I was really fortunate to taste the wine and, I I found the ball to be truly inspirational, and I do suggest everybody you have the opportunity to to put your hands on one of Roberto's bottles again, I have not much experience personally, but that one bottle truly opened my eyes and my taste buds and in my mind, to what is the incredible potential of that case, Diana, the availability, you know, but I'm sure straws of mechanical and the yaniko that you produce, because I thought there was so much, I mean, the level of plexi in the mouth of the wine was just explosive. I was truly wowed by it. But at the same time, I found a quite a bit of a, you know, violence will be the elegance. The one is truly, truly magical. So as a winemaker, I know it's probably not an easy question to answer or probably very easy on your end, but how do you accomplish that? I mean, to have both great complexity, mouth filled, Gretble and Chevy in the same time, elegance of Venus. Oh, okay. Thank you. Thank you. Thank you. And the the this I think this complexity is is obtained it probably in many ways. The first having a deep knowledge of my wine art. And, and I, as I said before, the soils, this all allows me to make, the favorite artists according to the the the intention to to the yelts and the to to the product I want to obtain, especially to wines to be aged for for a long time. I I also make an ample, an ample use of the the fine lis and most in order to preserve protect and the exiled varietal aromas. That's obtaining, at the same time, fatness, balance, and thickness in wines. This is my passion, okay, to to to produce, a, a, especially in, in, white, wine, an agent, in my production. Yeah. No. I I can't but obviously, I could tell through the bottle or fifty through the Paula, you're a the passion for it. And definitely, as you mentioned, there was this level of the viscosity and richness, fairness. But at the same time, it was also on the other side that savvy and fairly clean and salivating. So it wasn't just like a sitting on the pallet. Yeah. Truly, truly special wine. Sadly enough, you know, your wines are unavailable here in Massachusetts, but hopefully, we can help out with that at some point. Hopefully beyond that. Now getting into Tarrazi. So, practically, all these areas, they're next door to each other, you know, when it comes to fiano, Gabrijo, and Tarrazi, and they're actually overlapping parts. Now in Montemarano, you know, Tarazid, which is where you're located. In this incredibly high elevation vineyards, I think your vineyards are roughly eight hundred and seventy meters. And there you produce two Tarazid is airbrush, which is also quite unique. Seems like you don't make a regular ball, then you can just make a yaniko, and then to Tarazil is Eva. But most importantly, I discovered that you make the the Tarazil called Hamilton. Right? So when, and my curiosity is when and how it started, And what does that wiring actually mean to you why you named it in Hamilton? Okay. Well, my the thing, my my brother and I have been working a a collectible art calendar since, twenty or two. A project that has evolved a lot over time to to become as a sort of our own personal commitment to researching and enhancing the story and tradition that enables to the rest of the world. In, twenty or fifty, we give a space to a, a little known figure The English ambassadors, sir, William Hamilton, believe it in Naples for more than thirty years until, the end of, seventeen hundreds Sir, with a master, Amazon, is the father of modern ball technology, as well as a collective raft and the classical activities. He contributed the with his letters and books to increase the meat of Naples and Campania and make the Visuvian area a favorite destination of grand tour. The the calendar, was call it a grand tour around Vazulius. Intended as a a photographic guide through the most beautiful place, that the company region offers. We were so, so passionate about it, that we decided to dedicate, a wine to Sarah William and it's on, a wine which would be, the the ambassador a piece of a companion history in, in the world. And, what better way could be an ambassador of the region if not without us that the first one to receive the docG, not only company, but, in the Bulls out of Italy. So so we dedicate Taurasi for, for, sir, William Ann. Taurasi is in, in itself, an ambassador, and, probably, for a runner. Okay? If Taurasi is produced in, in a limited quantity. That's about, about four thousand bottles with our ayanigodi multimarano, and, only in the best vintage. To together together with Taurasi reserve Avino blue with with the high co producing with the, archaeological museum of Naples. It's a part of the Vineet after line. The tall limited edition produ productive that talk about arts and history in, my region in California. I love history and especially history that is tied into wine and whatnot. It's, it's it's quite incredible. It sounds like a fantastic project. Quite amazing reading that you have been the pioneer of aging both Greco and Fiano, trying to showcase the full aging potential of these two varieties. I'm very intrigued by your collection of late releases Greg on Fianos. Why are you holding back so long? Which I was, the fresh, to act, which which would be also a commitment and, even a bit a bit of madness, let's, let's say it keep keeping, keeping the seller lots of wine and to be aged three years late and required to be nine. I I let her risk. But I can help ensure the sacrifice and and, and your noise absolutely will be revealed. There's no, the result, limiting regular health or injured to the classic expression of being thirty one was a real sandwich. Believe me is, I think the trust is a good and start this, this adventure. At this moment, this twenty or seven. I am on the market. Three being the g trippy. I'm a sandra twenty twelve teacher there in, in sales time, so five days. Calling the share, twenty or zero, which permits an age for one year, and then age for ten years. Still tax. And finally piano, the avelino, Armenia, the prototype, the eyes, the internal, my research from the piano, piano, You have, you know, Armenia. It's a wine agent. It's still dense, and then the voucher for many years, registered in a limited numbers of vouchers. And on a commentary on on market, there is the twenty, all three being touched. The one dedicated to not only the name to my sister. So for a personal question, I had wanted to know where you started in all of your day because I'm after so much pressure, I heard from your voice. I might go and sign up for that. But outside of that, what was it? Really an inspirational figure. Oh, thanks. This is a very interesting question. My biological education was initially done very close to one, that is and the, knowledge from this development family, beyond scientific center of reference in, in those years. I grew up in training, you know, council, construction, transportation, and breeding. We already have financing on tomorrow in South Carolina. And, since I was a child, I had a strong interest was this war, the rare that other fields, managed by effect. I think that there are two inspiring figures along my path. The first one is a a farmers who are using to manage our rights in Atlanta. Sound to show. The name of this man is Sam to show. When when, we became friends, he has a great old man, where he's, I was just a young boy, very triggered that she needs a dying fever. By the way, he lead the the White House, by the way, he talked about grapes and wine. In the years, to come, I think, perceiving it, it's seems very interesting to me with grid vision. It tries to transfer all the basic knowledge from the Wengards to the cell lab, and they keep and affectionate real, memory. Okay. It's not too short, and it is a very important refresh. Another important figure of of reference was surely general general matters here, you know, one of the founders of is all and married already given that, press me to do, campaign, talk to us, wines. And then you're covered to, call us, talk, some companania traditional, meeting culture. When I was just at the beginning, I mean, it was, my teacher in the field. And the beside that we had, sin sincher and strong French. I think that this domain are probably the man that, your calendar has been a great work of art and culture connecting Naples history to other great world capitals. What city did you select for the twenty twenty one and what ties it to Naples? The the the city chosen from is new addition. Kinda, is a during after after dampening, to the the the ties between Mayble, some various way would be on chemicals since the last year. Also, you do that. And then you can, the call is again, difficult to move in. We we have, retirement to Italy to explore this history that links, enables to that foreign and renaissance. In, calendar twenty twenty two of on the other hand that that the negotiating city will dial up with, someone captured a long piece of demand. So to see the odds for foreign capitals, that are managed to change and react to loss of importance and centricity. Always capable to revive different, but yet we continue with the the head of attorney Thank you. Alright. Thank you so much. Both of you. That was awesome. So we're gonna open up to the floor now. If anybody has any questions. I think we've got y'all people in land. And, we've got a lot of, Italian and passengers here in the room as well. So, please take the opportunity to ask the questions. Ciao then. Hey, like I child, you know, child Oberto. And I've got one question for Oberto, actually, about the wine styles. So, I don't know whether Oberto has plans to expand the, his territory into other regions of Italy. Because, like, now everybody's talking about the trendy regions such as Antina. And have you ever thought about expanding into other regions of Italy for planting as a new variety either the two great prizes, or you want us to keep your focus and in the companion region? Only, only, only, or only, I'll talk because, why all your doctors, why not from it? I guess Roberto's a company, Lisa. He'll stick with, he'll stick with, really funny. Yeah. Which makes sense. But, yeah, you know, I think I think he's a Roberto, the question he asked when you know, some producers do it as they migrate to other areas. Although it's mostly, I think, some ports, egg and sound. For what I see anyway, the commercial side, I think some sound migrating to doors is not so much carbon Alright. So, I if we have no more questions, if if there's anybody else, speak now or forever hold your peace because I will, go ahead and thank, Chiro and Roberto for for, this amazing, interview and, Stevie. I don't know if you're still there. Come back. But, yeah, no. Hope everything is is great over there in New York and, from Leica and I, we wish you, the best. Thank you for the interview, and thank you everyone for listening. Of course, we'll be back next Thursday. Thank you, everybody. Thank you. Bye, guys. Bye. Listen to the Italian wine pot cast wherever you get your podcasts. We're on Sun Cloud, Apple Podcasts, Spotify, email IFM, and more. 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