Ep. 687 Slawomir Kominski Interviews Michele Scienza | Clubhouse Ambassador's Corner

Welcome to this special Italian wine podcast broadcast. This episode is a recording off 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. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. This episode is proudly sponsored by Vivino, the world's largest online wine marketplace. The Vivino app makes it easy to choose wine. Enjoy expert team support door to door delivery and honest wine views to help you choose the perfect wine for every occasion. Vivino, download the app on Apple or Android and discover an easier way to choose wine. Hello, everybody, and welcome to Italian wine club on Clubhouse. My name is Stevie Kim, and we are back. It is the, today's the Ambassador Kona. The fireside chat with, of course, Mikile Shenza. And he is the son of, yes, the same name, science from Professor Atilio Shenza. So today's call is our fourteenth installment. We did it with Tanya Morningstar Darling last week. I I don't see her today. And today, it's with Slavock Kominski. Of course. He is our our new Italian wine Ambassador here has just been acclimated as the the Italian wine Ambassador, of course, for the Vineetial International Academy. As you guys know, this room is being recorded. And we will drop this session, further along the line. Later on for the Italian wine podcast. We'll start with Slovac first. Let me just give you an introduction to Slavek Kominski for those of who have not met. He is our number one fan of the Tayan wine podcast. So we got to know him quite early, when we started the podcast. And he is from Poland. And he is the founder and owner of mine, wine dot p l. Listen, Clavic, do you would you like to open your mic and tell us, why don't you tell us what you do exactly? What what is mind wine dot pl? What is that? Hello, Stevie. Hello, Michaela, child to everybody. Of course, I can give you some information about my company. MindWine is, I know that it's not grammatically correct in English, but it's, our logotype is great. So MindWine looks amazing when you look at our log you can check check it off on our Facebook. Mine wine. I guess that's what you did it. Yeah. I'm not the miner for sure, but, it's this I start this project more than twelve years ago. It was my dream to make to create a company focused on the on wines. So I'm a wine importer and wine wine retailer on the Polish market. I'm the owner of, three specialist wine store and one wine bar. And in the next few weeks, we will open another one. It will be our fourth place also with the small wine bar. So I can say that we are not big importer and not big, retailer, but very dynamic, and I've got great team, and we All the all my team is, full of people, passionate of wines. And so we are a group of, of friends, focus on the same, on the same subject. So it's my pleasure to be here. It's a great opportunity to meet, great great people. So hello, Melissa, hello, Fanny, Paul, Eric, so many of Cheah, so many friends here. So, I hope that we will spend amazing few minutes. Right now. And you're coming to Aetna. Right? I can't remember. Yes. I can't wait because I have never been in Sicily. Oh my goodness. Yes. I know that it's a little shame for the Italian wine ambassador. I I visited Italy many many times but I have never been in Sicily. It will be my first time. So, my suitcase is ready. Oh, that's fantastic. Great. Listen. So I know, of course, we always get to talk about how you met, the the chosen producer and why you chose Mikaela Shanesa? Yes. I tell you my secret, how I create, my, wine portfolio And I think that it will be an answer for this question. Okay? So when I am looking for, something new to add to to our selection, first of all, we score the wines, of course, the the quality of wines, the duplicity, and how they are suited to our market and preferences of our customers. And the second issue, is business arguments. So the prices, the payment conditions, flexibility with the logistics, etcetera. And and the last, but absolutely not least issue as a person with whom we will do a business together. And all these issues met together at the same time And at the the one tasting table when I met Mikaela for the first time, during the buying wine event in in Florence. And after this, last years, of our cooperation, I can say that, my first impression is hundred percent confirmed. So, great wines at reasonable prices and the personality of the owner, a and the winemaker. And and I can also say that, when I got to know Mikale closer, I loved his sense of humor. It's not typical for the Italians. It's more northern. Maybe more British or Scandinavian. I don't know why. Maybe his roots from Trentino Altoa DJ created. But each time when when we meet, we are joking and laughing, and I, I like to spend a time with Mikaela, and But, of course, Mikaela is fantastic one maker and his knowledge on of every aspect of wine production is outstanding. So this is the reason. Fantastic. May maybe he got his sense of humor from his father. Could be, unfortunately, unfortunately, I I don't speak Italian, so I I can't understand the, the sense of humor of professor Atilio, but probably. Yes. Okay. So listen, let's get get to the learning objectives as that is a tradition. What what do we expect to learn from, your chat with Mikaela Chienza today? Yeah. I try to take a deep dive into Bulgaria, with michele. So, we will talk about the history of this part of Tuscany, but also a little bit of the present days. We will talk, also about Guado Almello, wines, because they it's it's some, unique project. Very interesting to discover, for every wine lover. But I'm going to ask Mikaela a more personal question as well, about Shenza's family and how it is to be a son of the famous father. Okay. That's fantastic. By by the way, we are dropping a video from on the mama jumbo shrimp video channel, YouTube channel tomorrow because last month, I went down to Bulgaria of for their, celebration. In the they had they, hosted this huge, huge for one thousand guests and outdoor dinner celebration. And I saw I saw Mikhail actually about a month ago. So hopefully you got you guys get a chance to see that tomorrow. I I believe Joy is dropping that video tomorrow on on the YouTube channel. Okay. Over to you, Slavvet? Yes. Thank you, Steven. Hello, everybody. Once again, hello, Mikaela. I will make a little introduction of Mikaela to, other of our listeners. So Mikaela is a co owner and personally takes care of the vineyard and and and the winery in, in Guado Almello in Bulgaria. He has lived in the world of of wine since childhood, becoming passionate about the production aspect his dream was to be a wine maker, like his grandparent. And during and after the technical and the scientific studies, he built an knowledge experience and the sensibility of, analogy. Working in the family business, but also in other, wineries. And, his roots are in Centino Alto Adije, but he moved, with his family to Bulgaria, in, in, nineties. And there, and in this coastal part of Tuscany, he started to realize his dream and passion to wine production, and, of course, thanks to the support of, of his, of his, his, his, his, his family, and, especially his father, professor Artilio Shenza, and his wife, Anna Lisa. And, I I share with you my opinion about Michaela. Michaela is one of the busiest person I know is when I try to call Mikala, it's no chance that it pick up the phone the the first time. And so but, as I as I mentioned at the beginning, Mikala, it's a great, a great person, and I love to spend the time with him. Well, have you visited his estate Guadalmeelo in Bulgaria? Yes. I've I visited the the Guado Almello two times. The first time it was in two thousand fifteen, with the group of the importers. It was a study tour in Valdi, Corne, and and in in Bulgaria. And that was my my second experience with GuadalMelo, and and with Mikele, and I absolutely fell in love in this place because, Mikele, is a great winemaker, of course. But also in his property, with his wife, he create, we will we will talk about it. I I hope, a little later. They create a winemuseum absolutely fantastic with the the starts of the beginning of the, of the wine production on the Italian peninsula. So it's, of course, a lots of, artifacts from the Trustkant Times, and it's the story of, of wine production in in Italy. It's absolutely great. And they also, in, in their properties, they've got also the wine book library. I think that it's the biggest wine, book library in in all, Italy. So I I think that for all people who are interesting in wines, this place is absolutely must be to visit. When you will be in in Bulgaria in that part of, of Tuscany. And of course, this this place is also amazing to with the beautiful landscape. And when the weather is good, you can see the Terrainian sea. So, the place is really, really great. So you're you're importing his wine and selling his wine. Right? Yeah. Okay. Exactly. What what kind of wines? First first of all, why don't you tell us a little bit about his wine? Yeah. So, of course, Mikaela, as every wine producer in bulgari, based his wines on the French grape varieties. So Cabernet sauvignon Merlo, Cabernet franc, Shiraz, etcetera. On the other hand, Mikaela create great own absolutely unique project. And it's two wines. One of them is called, it's white wine. And the second one, which is absolutely unique. It's it's called Jazarta. And it's a it's a blend of thirty different grape varieties, and I hope that we call it. Mikala will, explain, and we will tell us more about this wine and this project because it's not only wine. It's the it's the whole project. Absolutely fascinating. I'm sorry about that. I I I have a very bad connection. Okay. Just stay in that place. Okay. I'm leaving now. Goodbye. I'm sorry, but the connection is. Okay. Tom. Okay. Mita. Finally. Yeah. It's great to it's great to be with you here. And, first of all, thank you so much that you have accepted the invitation for our today's meeting. Especially that we know that, you are now in the very intense and the most important time for every wine producers. So, let's let me ask you at the beginning of our conversation, how the harvest is going this year, and What is your forecast for the vintage, twenty twenty one in burglary? Hello to to everybody. Thank you so much for the invitation. Uh-huh. Yeah. I'm Zageti. Today, I finished my harvest. And Oh. Now, like, Ah, yeah. I'm very relaxing. Now I can go to to holiday for ten, ten months. So Which model you are No. No. I didn't. I didn't. I didn't open wide because I I I I didn't want to to drink, nothing because for our conversation. Otherwise, I, I, the problem was that, I would be drunk, and then you know. Yes. You can imagine. Yeah. You can imagine. So the artist, was, absolutely very good. You know, every producer, every year say that the the last harvest is the is is better than the the the other one. But, I think, that in Bulgaria two thousand and twenty, twenty one, it is a very, very good harvest. We have a very good condition. We have rain during, winter and spring. We have, finally, we have, four months without rain. Fortunately not too hot, too much. And, we have this great, gray with, very good balance between, acidity and, sugar and polyphenols. And, I've I think that's one of the best in the last twenties, I think. Yeah. For me, for me. Okay. That's great. Yeah. Absolutely. Okay, Mikaela. So, we know that your winery is located in, in the Bulgaria area in the western coastal part of Tuscany. So could you explain to our listeners the main differences between the Bulgaria and other well known wine regions of Tuscany, such as Montalcino, Yeah. The the one biggest is the the weather. The because we are very close to the sea. From our vineyard to the sea, we have a few, very few kilometers. Without, hill in the middle between us, between wiener and the and the sea. So we we keep the the weather condition from the sea. We have, a mediterranean weather. So and this is this is not the same in the middle of Tuscany that they have, continental weather. So we have, very mild condition, during winter and summer. In summertime, we have, big difference between night and day in temperature. And this is very important, you know, to preserve the c d t and the the aromas of the grape. And then in, also, for the wines, and this is unique because if you see Tuscany Volgorees, the unique area that is so close to the sea, and This is very important. For the for the soil, so so, we have big difference because in Montalcino, normally, the soils are are very clay, very powerful, very heavy soils, in in the camp area, they have, big difference, but, normally, they have rocks and then sometimes soils, not very bulgarry is for, eighty percent, light soils, sandy soils, very teeth. So the the the grape can grow the roots can take the the water from from the from the soil very easy and, the cultivation sometimes is, is almost perfect. So the wine are very balanced for this reason. Means that we we don't have, peak tenants, or peak acidity, like in Montalcino that you need five, six years aging before sell the wine. And also the chianti sometimes are powerful concentrated and, EV tenants and, big acidity. Our wines are more comfortable, more soft, more easy to drink. Yeah. And, Mikaela, this is all these aspects that you you talk about. It's, also, the reason why the French grape variety, especially the Bordeaux grape variety variety found the great terroir. But, let's so let's focus a little on the Bulgaria history because this region, although it's it is relatively young, on the Italian wine pack is a very interesting pass. Yeah. Yeah. Yeah. Yeah. It depends. It depends. The cultivation in Bulgaria is very old. I mean, the the trust and populations start to to grow the grape before Romans. So more than two thousand years ago. And the cultivation, was absolutely normal here than than making wine was also normal because this is the traditional in Italy, you know. What's what's changed is that in the middle of nineteenth century, some producers started to introduce, other grapes from, from border area, particularly. So, and then cabinet franc. And these allow us to produce different wines from the other, part of Tuscany that are more focused on Sanjay. Great. But, you know, the future, you know, you you know, in the future, I think not, the we know that what what is important is that people in this area grow the grave, since more than three thousand years. Which scrapes they they cultivate, I think, is not so important because, you know, the crepes are more related to the movement of the people and they are related to the markets, to the taste of the people. And, we we can see about grape. The change in our, area, in our territory since many, many years. He's not so, you know, he's not so, he's he's a long, long, speak, you know, about, grape and and it's it's very difficult. Yeah. Okay, Mikaela. So maybe let's talk, a little more about the contemporary times. I I think that all our listeners know what SASkaya is and how this wine has revolutionized the wine industry not only in Bulgaria or touscany, but in all of Italy. Could you tell us how it happened and how this evolution influence for the world of wine in Italy? You mean, the I I super tuscan wines? Or Yes. I'm talking. Yes. I'm talking about it. That's Yeah. The super tuscans was a, you know, situation that, it it was it was strange because the super tuscans was born in County area. The county, this was late, sixty. You mean, you know, that in Italy, at the time, before that time, the, the, the growers, the, not only the wine growers, but the, the farmers, they didn't belong, the, the soils. But they have small part of soils. And in this small part of states, they grow, great weeds, and they have, chicken and coke and some some some other. So the the grape was not, make, was not grow to make wine to sell with label, but it was only, foods, like a food for for the people. What's what's changed in this kind of agriculture was was not intensive. So it means that, the number of plants for every, surface was low, and the the wine was very light. With low level of alcohol. But in the county was was a problem in Italy. It was a big problem because, in nineteen seventy, the number of people that drink wine fall down. So many people doesn't like the wine. We, the problem that it was that we had a lot of wine not sell. So, in county, they think that the the the only way to exit from this situation very difficult. It was to to create a new wines mixing The sangiovese, particularly was the sangiovese, the the grape that very typical for that area with international grapes, so covering souvignarlo, covering the frog. And this was the born of, super tuscans. The same situation was in in in Boulder when, the Marquese and cheese of the market decided to plant some international grade because the the request, you know, from the market was in this direction. The most important wine at that time were were French. The French wine, from Bordeaux, placed it in in the best restaurant in the world. So this is what was, you know, the idea, the the the direction. So this this was the reason, why to plant international grape like Cabernesuvian and Merot and Cabernes can make these kind wines, the super tuscan wines. Yes. But but as we mentioned before, also, the, we can say that, French grape varieties or international grape varieties, like, found a great place, to grow, in Boulder. Yeah. Because this tradition that we talk about, you know, the the influence of the sea and the specific of the soil. Yes. Absolutely. But consider this, yes, after that, The first proposal was to create a wine, a different wine. Then they, unfortunately, they choose the the the capital suite then. Because the cover Nassoonian and the cover Nifranco de Merlo found in that area, a perfect place. Try to, to think about Marques de la Keta, the father of Susicaiah, the choose at that time, Pinanoa. I think we are not we we will not hear to speak, this night, I think, or not. Yes. Probably about. I agree with you with that. Yes. So you are right, but in in all things, and in in in the business also, yeah, you need to be lucky. Otherwise, you know, so it was a a great idea, but they they he is lucky, to choose the the rights, you know, great and the results. Saskica, Susica wanted to speak without without us. So speak alone, you know. Yeah. Okay, Mikaela. So now I would like to ask you about your own business about the Guadalmello. Yeah. As it started and what role in in this undertaking your father professor Latirio received. Yeah. You know, Mikaela, it is very important question for for us, the VIA members, because you need to know that your father is like a guru for our community. Yeah. So how how it started? So Yeah. It was it was a start from from Centino to Adis. In fact, we we come from Santino. My family, generally, produced, wines in Tarantino to Adija in the south of Tarantino. And in nineteen ninety eight, my grand, parents, dad. So me and my father, we decided to leave Tarantino and to start with a new company, in Bulgaria. Bulgaria was the the the the area because my father did a great study about, soil and weather in Bulgaria in between nineteen ninety four and nineteen eighty six. So he he knows very well the area. And, the idea was, immediately, Bulgaria. We we brought, around ten hectares and, you know, in two thousand and, free four. We we build the seller. And, our first label, was bought late in two thousand and three, and it was the two thousand and two. Rentage. Okay. Where while we were waiting for you, Mikkele, I, talk a little bit about, about your property and about, amazing, project that you created with a number of grapes. Yeah. Because he planted over one hundred different grapes. Actually, the proposal that I was to that's, you know, that the culture is is improving, the analogy, improve, the the market of wine change the weather, the climate change. So everything is changed. So we we need to prepare, ourselves. We need to prepare our production what, how to plant many grapes and to taste every year, how these grapes can grow, and how, is the the the wine produced from this grape. So this is the, the idea and why we planted so many, many grapes. So there are grapes, that come from many parts of the world, and, they are, very old grapes, but we have a new, new breed new plants, and we have great results from this work. Consider that my last, release of artists, my most important wine is a blend of Cabernesuvien, Cabernes franc and Rebo. The two thousand and seventeen. So we planted the re this this grape many years ago. And, this year, we, we decided to use in, in the blend, the RABO, because we consider that RABO is absolutely much better than Meraldoinburg for for our opinion. Oh, michele, I I have never heard about it. Could you tell us a little more details about the rebel? Yes. A rebel is is a breed made in, Tarantinalto Adis by Thegemiteis, Regatti, reborgatti, and he's a breed between, Teroldego and and Merlo. So it will it is a breed, it's it's very interesting because he's he's a he's a Merlo, in fact, is absolutely better than Malot because preserve much more the city, than Malot. And, is the the as a great color and is without problem about the green sensation, you know, that all the the borderless grape sometimes has the problem about, green leaf, green, pepper, and something like that. But the, the robot doesn't have this problem. And it's it's perfect. So it's perfect, in the plant because it's very smooth and very powerful, like, but without the problem, in green, sensation, and in the low acidity of merlot. Okay. That's great. It's something, unacceptable, unexpected. And you you need to taste that. Of course. If you will send me a bottle, I will taste it. Absolutely. Tomorrow. Okay. That's great. Thank you, Stev. Thank you, Stev. Because I I, Erin, one bottle more. Thanks for this, this club's note. Okay. But, michele, I need to ask you, a little more about the Jasarte because, you know, that the it's, I'd but I must tell also the rest of our listeners that Josarte is my favorite wines from your selection. So tell us, please, a little more about this, absolutely unique, project. Yeah. This is, absolutely interesting. Is why, he he was born, to recover in a very old tradition, that come from Mediterranean area. And this tradition, was to make wine from single vineyard with many, many grapes together. This was, this tradition was, a net a natural way to produce wine before the filoxor events. So before the filoxor, the the vineyard were made with were planted with many grapes together. And, it was natural to to harvest all these grapes to make a wine. So the difference, grape, gave to the wine, some different aromas, but also the acidity and, complexity and and powerful and what you want. So, this this this wine, it's a stock that come from this single vineyard, where we planted thirty different grapes. From different areas and all reds. And the difference between the past is that we we don't, quantify all, the grapes in a and we we don't harvest the the all the grapes together, but we we do seven, normally seven different harvests. We harvest the grape, at the right time. So we we make seven harvest, seven wines, and the seven wines after two years, aging in wood, we blend together. And the result is this wine made by, thirty grapes. Wow. It's absolutely great. And this is my advice to all of our, listeners that you need to try this wine because it's absolutely fantastic and absolutely unique. And, okay, Mikaela. When I, visited you last time at the beginning of of July. We had a very interesting and inspiring discussion about the trend of natural wines or wines without human intervention. And we both agree that, and we both have the same point of view. But, I would like to ask Crumikele to share a your approach to this trend with the rest of our listeners. Yeah. I think that, I can understand what natural wines, want to tell to us or natural producer. You know that, Unfortunately, sometimes the the winemaker try or or they they have some, technical things, technical, you know, way they they sometimes they, boring, you know, not not too exciting. They are too too much, industrial, too much, not very interesting. So, I think this the the natural wine are a a kind of reaction to this kind of debate of production. But, because the name is is not really, something interesting because the the the grape, without, the human, work is nothing. The wine, the the grape doesn't go in the in the bottle without the, the the the work of one, one, one maker. So, and the history tell us that, the man, creates the wine because the wine with the alcohol is a connection between the people and the god. This is the importance of the wine in our history. So speaking about natural wine, I think it's not really something, you know, real. What we need to do, I think about I I think from the point of view of a one maker, we need to use low work in our seller. Because if you have a very great grape, our your work in the seller is nothing. Is is is absolutely nothing. But if you don't have the good grape, you, you need to, to work a lot. But sometimes, the, the, the result of the wine is not very interesting because if you were too much, you, you, your work is, like, is against the the result. So it's not so exciting. In fact, so I think I think that's, you know, I don't want to speak about natural wine. Yeah. But, of course, we can, but we can speak about the sustainability. Yeah. Because it's this is the Yes. One of the keys. Yeah. This is the other. The other the other key is, if you if you speak about, you know, the impact of our work, we need to to to speak about, the work in the field and work in the in the in the in the seller. And, we need to reduce our, effect you know, in the, in the, in the, in the field, in the, in the environment. So this is important. But, you know, that, we speak about natural wine or, or sometimes, organic wine, and they use a lot of copper because, to, to make, they, they, they need to use a lot of copper. So this is not the way it's not an answer just this, this kind of problem. So I think we have the technology and the science give us many, many different new things to, work and to reduce our impact is not the the, you know, the the answer to our question is not to, to, to see back, but to see forward. To to the new technologies. And the these are the our answer to, you know Exactly. Exactly, Mikaela. I think that we need to, create some space for our listeners to ask you also a question. So that will be my final question. Of course, I've got some more, but the, let me ask you a question that can be a bit controversial. So how it is to be at work in the same industry as the son of such a famous father. Does it help or not? No. It's helped. Absolutely. Why not? Why not? No. Because maybe you can be a little in the in the, you know, in the shadow of your father. No. It's it's absolutely. It's very easy because my father has an idea about, wines, and I have another one. But, you know, I'm I am the winemaker, so I do what they want final. Yes. Yeah. Exactly. So my son that is a bit to cut your professor is not the wine maker. Yeah. So we can say that you've got you've got the one of the greatest wine consultant in the world in the one table. Yes. Absolutely. But I have the the possibility to worry my father or not. So I choose. Yep. Yeah. Yeah. I can choose. Okay. That's great. So I think that now we can open the room and the discussion to the rest of our listeners. So if you have any questions for for for our to our guests, to michele, so the guys, the floor is yours. I don't know if Stevie can Can you moderate this far? Sure. Absolutely. So, well, Mikaela, thank you for coming. This was supposed to be a fireside chat with you. So this is a good time if anybody from the to raise their hand, and I'll bring them up onto the stage. Mikaela, did you want to say something? Listen, so if anybody wants to ask a question, please start your hand. In the meantime, I did want to, just give a shout out to, of course, Leica, our backstage clubhouse manager. Enjoy. You'll be doing a little bit of work here in terms of editing this episode. I see Pietro Russo, Chao Pietro. For those of you not already signed up for one, two, and I know I'll be seeing Paul. Of course, I'll be seeing Fannie. I'll be seeing Pietros Lawig. I'll see you in, in Aetna. Andrey will also be speaking, about, a Latin wine market. Pietro will have the honor of moderating a special session of Carol Mower, who's the master of wine, and Helga, Louis Schroeder, master, so many MS. And the session will be MW versus MS. So it will be a very interesting session for him to moderate at wine to wine. I'm very, very much, looking forward to that session as well. If you guys haven't signed up, you know, just log on to wine to wine dot net. We have about seventy, sessions, three tracks on-site in person, and two tracks online virtually. And all of the sessions will be streamed and available for replay for about two two months, probably. And then some of them will, of course, be also broadcasted later on the podcast. Okay. Slobek, no one's raised their hand. Do you do you wanna ask him another couple of questions? We have a few more minutes left. Yes. Yes. I'm back. Yes. Maybe maybe it's a it's a space to ask Michael once again because to tell us a little a little more about the wine library and wine museum in the in your property. Micah, could you tell us something more? Yeah. Yeah. Thanks for the question because, this is a absolutely unique, part of our my my state, our state because, we have, very nice Brazil. Dedicated to many things, many, items about, the history of, trust and people that live in our area about, many instruments used in the, in the, in the agriculture, entity culture, and we have a collection of, very whole books. How many books are there? I thought it it because I tell you had said that I was about twenty five thousand Is that correct? The the number increases every day. Okay. But how do you find it? I know Melissa and Sue Telson, I see in the audience. They've been to the estate, and they've They've been to the library. We had a we had actually a small conference there, but Yeah. Yeah. I mean, how do you even find any of the books? Like, what is there I know it's mostly your wife who's minding the library. What what is the methodology in terms of, like, archiving and actually finding the book so that it can be useful? But, consider that we, we, we didn't actually we, we, we don't have, a system at the, at the moment. Not, not next week. My father, will start to make a, archiviation of the books, because, actually, we don't have, anything. We have, we, we, we, store the book. But without the arqueviation. Great. Sounds like a great method today. It's almost like I can it's it's a perfect it's the perfect library for a professor, Ateria Shienza. By the way, everyone, he has been named the, Manovia for Premier Masi, and there will be a celebration on the twenty third of October. So we'll be doing a special coverage. Mikhail, are you coming up to Verona for that? No. I'm sorry. Okay. That's that's fine. We will be, representing, you know, you know, his fan club. Personally. So Yeah. And we will document, as you know, everything, so that we can share also with our community. We're so so excited, of course, incredibly well deserved. He has been such a great, contributor to the Vineetale International Academy, and he will he's, you know, he has been incredibly helpful and most importantly generous So we are really grateful and honored to, have him as our chief scientist for those who have not had the opportunity to meet him. I hope you get a chance soon. I know Fanny, Paul, they had a chance to meet him during the flagship, edition this year in June. Did you want to, say anything else? Slavík and Mikaela before we close-up the room? I just want to to say thank you, for the opportunity to to create this, this meeting. So thank you so much, Stevy. Thank you so much like or organize everything. And, of course, thank you, Mikaela, for your time in this busy period, and I hope that now you will have a space to open something absolutely unique at the end of your harvest. Absolutely. Great. Thank you. Thank you so much for everything. Thank you so much for joining us. We dropped today on the Italian wine podcast. Alberto Martinez in Teriano. These episodes have been incredibly popular. Because we usually do the sessions, you know, all the, the interviews usually last anywhere from fifteen minutes to half an hour, some of them a little longer. And we were a little concerned about releasing these, you know, sessions the clubhouse sessions on the podcast, but they have been incredible. They are the most popular actually, episodes on the Italian wine podcast. So congratulations to everybody. The entire Modscots from Cynthia Shaw, Jill Gordon Smith. Chiropirone, there was Alice Wong, Paul Bologna, I see you, Quiroli, Jody Helman, Hugh priest, of course, he dropped you know, with Adiano Guipinci, incredibly popular episode. And then we'll be dropping Susanna Goltanya and then Slawek. And next week, come back. It's crazy. We are so busy, but we are dedicated, we're the diehard. So, we will still be coming back next week on the fourteenth of October. That's next Thursday PM with Mark Millan. And that is all. So see you guys next Thursday. Chata Gazi, and see you in verona or Aetna. Step, set, and square. Once again, here we go. Listen to the Italian wine podcast, wherever you get your podcast. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, and publication costs. Until next time Hi everybody. Italian wine podcast celebrates its fourth anniversary this year, and we all love the great content they put out every day. Chinching 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.