Ep. 919 Natalia Fabrizzi Interviews Lisa Maria Endrici | Clubhouse Ambassador's Corner

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally International Academy, announcing the twenty fourth of our Italian wine Ambassador courses to be held in London, Austria, and Hong Kong. From the twenty seventh to the twenty ninth of July. Are you up for the challenge of this demanding force? Do you wanna be the next Italian wine ambassador? Learn more and apply now at viniti international dot com. 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 podcast dot com. Any amount helps cover equipment, production, and publication costs, and remember to subscribe and rate our show wherever you tune in. Hello, everybody. My name is Stevie Kim, and this is the Italian wine club back. I welcome back, everyone. Six two PM Thursday. That's when we have our Italian wine club at on club house. And today, in theory, we should have our Natalia Fabrici during the far side chat with Lisa and Ritchie today. I see, Lisa. Chaz DB. Chaz would be. Thanks for having me tonight. Sure. I hope your your mod moderator will show up soon. I'm I'm positive. Of course, I always have many questions for everybody. You know, Lisa, I actually have a a house near you. No way. Yeah. I actually, we have a house in Angelo. Oh. So, I mean, not near you, but in the neighborhood, but I haven't been in the longest time. So I should I should come and see you next time. I am in the neighborhood. Yeah. Yeah. She's not by. It's pleasant. So I'm actually coming back just from a tasting that Gabriela Gorelli had invited me to. Of course, he's the new master wine. Everyone wants a piece of him. So he's absolute, like, pret similar. He's absolutely everywhere. So today, he was he held a master class with Shaturfizhark. Mhmm. And, it was really lovely to also meet So that that episode should be coming up. It was just an impromptu interview for the podcast and and mama jumbo shrimp. So that would be coming up soon as well. Like I said, tell us tell us what we're doing now. We're doing what episode is this? Actually, this is the fortieth episode. So we've gone this far. And Oh my goodness. That's crazy. Right? Yes, it is. Have you been doing this from the get go? Yeah. Well, what do you mean? Like, no. And, like, did you do the first episode? I can't remember. Yes. Yes. Yes. Yes. First. Yes. It was with Cynthia. Yeah. It was with Cynthia. That's right. I like the task. We've come a very long way. As you know, these recordings are replayed on Italian Wine Podcast. And the Ambassador's corner has been very popular. One of the top lessons are in fact Ambassador's corner. By the way, in April, I just want to thank everyone. I think we are the number one line podcast now. Because, we've had two hundred and twenty four thousand listed just in the month of April for SoundCloud, and, of course, that's not counting all of the other channels. So you know what I'm going to do until Natalia shows up like a She's actually here in the room right now. Oh, she is? Where is she? I don't see her. Hello, everybody. Can you hear me? Yes. How are you connecting? Where are you physically? Oh, right now I'm in Piedmont. I am in Gabby where I prevent to leave. I don't see you, though, on the on stage. That is strange. Okay. Well, Natalia, well, thank you for joining us. I don't see you. Do you see Can you see? Yeah. I see I see Italian stage as well as Lisa Joy and, talking about it. Oh, okay. Maybe. Oh, now I see her. Okay. Now I I think it's a bug in the club. Yeah. I just had to refresh. Well, Thank you for joining us. Good thing you decided to show up. As you know, Ambassador Corner is where our ambassadors from, the Via community, they get to choose their favorite Tayan wine producer, and they kinda do the deep dive more like a fireside fireside chat style, and it's been crazy popular. So today, we have Natalia Fabrizzi. She sounds Italian. She is actually a Brazilian travel winemaker. It says on your bio. What does that mean? Oh, well, thank you very much for, the invitation. It's a pleasure. So I graduated in, winemaking in Brazil? I'm not sure. Where about in Brazil? In Sao Paulo. Oh, in San Paulo. Okay. Yes. It's a countryside, São Paulo region, and, which was some experimental project, with wine, And, it was a great opportunity to starting the wine world. And, when I finished my, studies, then I had the opportunity to go to, California in Naca Valley. To do my first internship in a winery. And then, travel a winemaker because since then, it's what I was doing. So traveling around the world. I've been to a few countries and, doing harvest time, working the lab or in the production or in the vineyards, everything related. And, Yes. Now now I'm working the business side of the of wine. So, So you found the commercial side? Exactly. Yeah. And what are you doing now? So I'm the expert manager for two wineries here in Piedmont. It's two wineries owned by the same family. One is in Barolo, and the other one's here in Gabby. What's the name of the family? The Rosy Cairo family. In Gabby, the the winery, it's a organic biodynamic winery. And in, Parolo, it's in Okay. Okay. So today, but you've chosen enrichi. So why did you choose? Why did you decide in the end to speak with to the call with Lisa Mariechi? Yes. Lisa, first of all, it's a really good friend of mine. And, she's the new generation of, one of the most traditional families, instrumental in wine families. I've I've been to the winery, to the winery a few a few times. And, I really think it's an impeccable in every sense. Starting with the wines, really beautiful archaic sure they have so many innovative projects. So, it's one of the reasons I I chose them. And, today, we'll be we'll be talking about, some native grapes from Quintino, and also, the history of, her family. So I guess one of the things that we'll be learning from this call as we call it, the learning objectives are indeed some of the grapes. Right? What what so what are the learning objectives precisely from this call? Okay. So we'll be talking about, Also, and he will explain us about the revolution. And they are really referencing end of tourism. They have great, hospitality, structure. And also, geographic aspects of, Oh, excellent. And, by the way, how did you how did you when? How and when did you discover Cantimand Rizzi? I discovered Cantimand Rizzi because I met, it was not work dinner. I met the husband of Lisa. He used it to work for, my distributor, of, in Germany. He spoke, about the winery And, not later after that, I went to visit, and then I fall in love with the place. Okay. Great. Alright. So I'm going to pass the mic over to you, Natalia. And I will come back, to see if there are any questions in the end. Okay? Okay. Johnachi. I'm I'm great. Thanks. Thanks so much for inviting me. I am I'm very excited to to have you on board. So, for, just a small introduction about, Lisa, she's a half German and a half Italian. And, she's the fifth generation of the Enrizi family. Big responsibility, Lisa. Yeah. It is. It's a big responsibility, but also a privilege. I think, you have to be conscious of both, things. We have four generations, to look back and, to make proud, but also, you know, interpret it as, as you are and what you want to make out of it. I think that's something really nice about the one world. Yes. So I would I would like to start with the the origins, of your family winery. Will you tell us how everything started? Sure. I wasn't there, unfortunately, as we said before, because the the one who is quite old, it takes back to eighteen eighty five. Where, yeah, the two founders Angela and Frances Guendricci came down from the Valetinon. So I don't know if all of you know exactly where Tarantino is ...rentino, we are in the northern part of Italy. We're quite close to the dolomites. And we are a very mountainous region. So we have many valets. And let's say that the main city is. So back in the time, the two founders decided to make their laps, you know, start from Valadino, which now is famous for the apples. And went by foot, of course, they wanted to go to Trento. During their travels though, they found a nice girl called Joanna in San Mikayla Latija, where Vanvitzy Warner is today. And, they decided to stay there and the two brothers together with, the, the brother of Jibana. Let's say, created the the Cantilante in eighteen eighty five Back there, we were under the Austrian Air and Empire. So it used to be all different. We were, let's say, the southern part of the Empire, and we used to sell all the wine to the north. And after World War one, we became the most northern region, let's say, of Italy. And, we entered a market which was full of wine. So that's something very inspirational for me that, our ancestors had to change this perspective, but still also nowadays in my family, we concentrate a lot on export. So I would say this is one of our, USPs. Right. And Which markets, are the most important for in Greek right now? Well, actually, since, I would say, two, three years ago, Germany was the biggest market. As you also said before, my mom is German, So we not only speak the language. We also understand the mentality, which is also very important if you want to, embrace, you know, a business relationship that helps always I would say till two, three years ago, Germany was the biggest market. It was around forty percent of our market. But in the last years, we changed also, all our selling structure in Italy, and we are focusing a lot on Italy right now. So I would say Italy is just above forty percent that Germany is now now maybe a thirty percent. This is also thanks to Trento doc. I think we will talk about Trento doc later. Yeah. But in total, we are in twenty four countries, but I would say that Europe is our most important market. Fantastic. And, after four generations of wine producing, do you remember when it was the moment when you felt like the wine business was your lifetime project. Like, do you feel pressure from, the family to take over of the family business or that came very naturally for you? That's a great question because, many people ask me how how it worked because as also Stevie, if we've said before, it's, it's a great responsibility or you've said it before, to continue with this family project. And I think my parents were very smart. They never, applied to just to do something, you know, to do the vineyard work, to do, come to, we need to leave provide, etcetera. So they always led us the choice even if They sold us, all the the winery very intelligently. You know, they always showed us the nice parts and what you can do with, with a family winery. And so we never had the pressure that we had to choose it, but we wanted to choose it. And, for me, I started drinking wine really late. It was I think it was, like, twenty one And that was a point where I said, okay. You have to start drinking wine. Otherwise, yeah, we cannot go on like this. And I did my first studies and my best my first bachelor in Milano. I studied marketing and PR, which is very useful for my job today. And, and then I was living in Milano, and, there I understood that I was missing, let's say, all the rural parts of, making mine and the nature. And it was the same time when my brother finished his high school. And so he said, why don't we do something really with wine? So we decided together to go to Geisenheim University, some of you, I'm sure know it. And we went together to study an international wine business, where I also met my husband, which is, why we know each other. So Yeah. That's so cool. Yeah. It's, I think it's very important that they let it happen very naturally. Exactly. Because as, I'm sorry. I forgot. The the if you run a family, onenery, or one in general, you have many aspects. It's not all only the winemaking. You have, of course, the vineyards. That's clear. But then you have, you know, the banks. You have the strategic, decisions to make, the, the communication, the hospitality. You have architects coming in, because we have some projects we'll discuss also in ages. So and if you love art, music, you can organize events, and that's something that my mom really told me from the beginning that you can, in the end, make something beautiful for yourself. Yes. I met your parents, and they are really inspiring. And, your mom, she's an architect I know that she designed the wine cellar, which is, absolutely beautiful. She was also, the pioneer on the siding supplier, sirPA in Tuscany because you he's he's the second winery of the family. Right? So will you tell us about the Surpaya project? Yeah. It was a pleasure. As you said, my mom was an architect. My dad was a lawyer. And, it's a it's a nice combination. My mom is German, but that is Italian. And we say our slogan is Italian organization and German creativity, which I don't think that you can find very often. Normally it's the other way around, but that's really how our family, goes. And so my dad is the organized one. My mom is a creative one. And when she came to Italy thirty three years ago, She came from, the the area of Stuttgart, which is quite a flat and hilly area. She came to Prrentino with all these high mountains. And she she likes it, but, one day, she said to my dad, you know, I really miss sunsets. So this is one thing, we don't have in Trentino. That's why all, Trentino people run up on the mountains to see the sunsets because normally, the sun just goes away, behind the mountain. So in the end of the nineteen nineties, they said, okay. Let's start to look maybe for new projects, new lens. And in the year two thousand, they acquired twenty hectares close to Fontteblanda, which is close to Salamone, under Graceto, so in the Marema area. And they decided, yeah, to have a foot also there, and it was really to enlarge their horizon. And that's something I really appreciate about, my parents said they always taught us to, look outside of the box. I mean, we have been in Argentina for a hundred and forty years now, and they really wanted to embrace something new, you know, a new challenge. Because it's a different land, different people, different grape varieties. So in Cerpaña, now, we have the typical, let's say, varieties like San Jose, then we have Caberle, Merlo, We started planting very, typical grapes for that area, like chile Jolo, a couple of years ago. And, my husband actually is down in Zapaya right now. So he took he entered our company from during the pandemic. So that was a nice opportunity for all for all of us since he also studied as an analog, and he's now, let's say, following, the Sabaya project, with in firsthand. So he's down there, let's say, one week per month at least. To follow all the the vineyards and the wine production. Yeah. And he's very excited about it. I went to research it. Let's let's harvest. I I I was, really close to to the winery so I stopped by and he made me taste the ferment of chile giolo. Mhmm. Really fantastic. Yeah. So cool. Yeah. Yeah. I remember. I saw the the winery in in Tarantino. It's, producing twenty five different wines. Mhmm. Divided in five, five different lines. So there's the the linea classic, linea Dallas, and state though. How many grape varieties, native grape varieties are grown in the state? And, would you comment one of them, and how you see the importance of cultivating our Talk to those grapes for the cultural patrimony of Italy. Yeah. So you use it correctly. I think Italy, we all agree is one of the countries with the most out talk to us great varieties. In Trentino, we have some. And, you you have seen we have twenty five different wines. We are quite creative because we also have we have many different DOCs in Argentina. Maybe I could talk about, something we could talk also about later, maybe the Japeno dee proformi, which is a some, a special piece of vineyard that, we created where we planted twenty two different rows of great varieties, which are typical for our region. And in front of the row, we planted the aromas that then you can find in the wine. Of course, wine tasting is very subjective. So for me, there's never a wrong or a right in the aromas that you can find, but let's say there are some main, aromas, let's say, for, Sabigno Blanc, that you can represent. So that's something nice where we can, where we can see really the aromas that you can find in the wine. And I I tell you this because these twenty two varieties are typical for twenty, which is a lot if you think about it. It's really an idea of the Gerdino de Crofum, the perfume garden. Yeah. And, we, for ourselves, we have thirteen of these grape varieties, which we use in our wines, Some wines are, let's say, created from the older generation. So, five generations ago, some wines like the Dallas nine are the newer ones. They carry the name of my brother and me, Daniellele, and Lisa, So we we like to embrace, let's say, that the they'll talk to us graves, but make them also ours. We have a line which is called classica, where it's always a hundred percent one grape variety, and where we, let's say, vinify the most classical way, the most important out of Octon's grave for us is for sure. We are really in front of the piano, Autalliana, Caroteliana are four hundred hectares, in the center, let's say, of the Valle de La de Gem. It's perfectly located north, south. And, we are some producers who who cultivate Teroldigo. Maybe not all of you know about this great variety. The name is quite unique. There are many different theories where the name comes from. The the theory that we prefer is, the one that it comes from German, Tirola Gold. So the gold from Tyrool, as I told you before, we used to be under the Austroen Empire, we used to speak German and our ancestors used to say that it was the gold from the region, so the best what the region can offer. And we still agree, even today, we have many different, red wines with Teroldago in it. I would say most of our red wines have Teraldego in them. And then we have also two Rosets, then of Teraldego. The Teraldego grape, is is an interesting grape, and also the wine. For me, it's very modern. It's a wine, which is very dark. It is low in tenants. It has a good acidity, and it makes quite, modern wines. And it's also great for for aging, like our top wine. It's called, which is a hundred percent, which is made out of fifty percent of dried grapes, which we dry in the cold, like, in big refrigerated rooms, to concentrate the the aromas that Teraldago already has. So we are not adding, a marmalade touch, you know, thanks to this drying in the cold. And I think this makes this one very interesting, also for aging. That's a wine where we we keep, from the first vintage two thousand and three. We keep all the vintages in the cellar. So if, somebody's interested also in buying, you know, mature vintages, we have them on our prices, which I think is a very interesting point to to have also this more mature wines on on the list because it's it's always a a safety point for who buys the wine if they know that the wine is has been stored in a cellar with the right temperature and everything. So that all look for us is really very important. And then we have Nousiola. Nousiola is a white grape, with a light skin. The the grapes are almost green. And Naziola comes from the Trentino Noselita. Noselita is the hazelnut. So, some say that Noseola can sometimes taste like, Yeah. We have Nousiella only in in one in one wine in Dallas Bianco. It gives a floral touch. So we like to incorporate it in, in our blends. So I would say these are the two main, our top tenest grapes we have in our region. And then, of course, we have Mademino, Cropello, but that's in different areas of Trentino, so it's not for Enrizi. Right. I think it's, fantastic that you offer this, tailored service to the clients in the old vintage. Yeah. Yeah. This is, this is very important. That's very interesting. It's a lot of stock also, you know, it's very expensive for us. I think it's worth it. If you if you work, towards quality, I think that everyone or you should consider at least only from off the top line to to keep, you know, the vintages aside and to make nice vertical tastings. And, when you will come to visit us, with stevie, we'll do a nice, Italian wine podcast, part of the Mono Jumbo shrimp family. It it it's one of my favorite wines of yours. Lovely. And to to break a bottle next time with each other. Absolutely. Absolutely. So I wanted to ask you about the collaboration that, Ingridi has with the Samiquela de James to shoot him. Mhmm. When did the started collaboration and, how how it's, how how's the students that are collaborating, within the winery. I know you you receive interns every year. So, How does that work? Yeah. So that's, something which is very nice that we have this geographical. That's a closeness with daisy. So it's in the town and we are two kilometers out of the of the village. So we are really close. And I think the cooperation goes back a couple of decades because, I know my dad, my my grandpa started working with them. I don't know if maybe also the generations before the work of collaborations. But it's really nice to have these couple of hundreds, research, the people who do research so close to us. So we rely on them for for different things. First of all, we were among the first in Centino together with the students to try out the sexual confusion method in the vineyards. Which helps us to avoid all kinds of insecticides and pesticides and work in a really clean way. And as you also said, yeah, we we have a good relationship with all the professors. We have interns every year. Two zero three to show how we work. And and they also come to check the Jardin label for me because you don't find it often to have twenty two, you know, varieties which are planted so close, one next to the other, to analyze how is the, how is the maturing of the of the grapes going? How, are the the plants growing, like, the different stages because, of course, you can see that some grapes, or some plants are getting the leaves are coming out earlier than others. So they come every week to check and to to make their, yeah, analysis on what they see. And I think that's that's a richness that that we have and that, we love to share because we're all in for, you know, making research to always get better and Yeah. To be close to nature as much as we can. Yes. You are, you are, an ecosystem of a winery. And, how what do you do to minimize the environmental impact? Yeah. That's a that's a good question. And, I think the the real conscious, embracing the environment was when, my parents built the the cellar the new seller at the beginning of the year two two thousand. And they decided to build it under the earth for, of course, several reasons. I think since my mom is an architect, they also like the idea to have nature continue, you know, not just put a building there to disturb nature a bit like, you know, miss van der rohe who used to build the his buildings a bit higher to allow nature to continue to grow underneath. Like, complimenting in a way. Sorry? Like, complimenting in a way. Yes. Yes. To keep, you know, this to let the space for nature to to just keep on doing, its thing to to to take as as as few quantity from them, as we can. So on the new winery, there is the gentleman they perform me, actually. So that's a positive thing of having a building underneath the earth. So for, let's say, landscape y reason for a natural reason, of course, if you have the cellar under the earth, we we take advantage of the, of the free fall of the grapes, you know, We have no crushing. We don't use pipes, before the pressing. And then we have always the same temperature underneath the earth. Then what we have, of course, solar panels, you know, to get the energy. We have the other roofs of newer buildings that we built, are also green. So also there, we want to keep the ecosystem going. In the vineyards, as I mentioned before, we use the sexual confusion, which I think all of you are familiar with, since we're all, in the wine industry, but, very easily explained. We use these pheromones so that, the insects cannot reproduce themselves because it all, let's say, smells like like female, and, then we put twenty nests for birds per hectare. And these birds eat the poor insects who are looking for their partner. And, we didn't stop there. We also added, nests for bats. So they do their job during the night. So we have a twenty four hour terrorism, let's say, against, the insects. We have been doing this for more than twenty years. As I said before, we started with acetuto, Deisa Mikele. And I would say nowadays in twenty, you know, everybody uses this kind of, method in the vineyard because it's really effective. And, to keep on going this, let's say, natural way in the vineyards in the cellar, we when my parents built the cellar, they really wanted to have the highest technology to keep our wines clean. We are a fan of, let's say, overall, the the white wine, which are very clean. We are, in the northern, region. We want to show how Latino How tintino is? Let's say the whites are very mineral, very fresh. So we installed a machine, which splits the air into oxygen and nitrogen. We keep the nitrogen to protect the most from oxidation. So if you imagine like an apple, you cut it in two, it gets brown very fast. The same happens with moss. So we want to avoid an oxidation. So we cover it with nitrogen to avoid, let's say, the contact with the air. So and this permits us to add lot much less sulfides in the end in the bottle. And, to you know, some people are a bit, have some problems with sulfides. So we we often say you can drink a one bottle of white and Ritzi without getting a headache. So that's also quite quite quite interesting because, again, that's thanks to technology where we can stay as clean, as possible. And, as you know, my brother and I, we went to the Waldorf School and also with, yeah, where you are right now. You're quite familiar with all the Rudolph Stiner and Ideology. There's the there's the the Waldorf School here. Exactly. It's a fantastic way of education. I think it's so so cool that you grow up in this, with this mindset, so this kind of education. Yeah. I think it's a very holistic way to see things. So where you, are responsible about what you do. So my brother and I, we went to the elementary and middle school here in Trento, at the Waller School. So, I think that's something very important really to respect, the nature and and respect. The cycle. Exactly. Yeah. Giving back to the nature. Mhmm. Mhmm. So in Greece, it's among the founders of, the train to dock back in the eighties. Right? Which was the the first vintage of the train to dock that's interested, produced. And, there is, I see there is also an explanation, market demand for train to dock you've been telling me as well that you're, expanding the the production of things. How many bottles are you producing right now? Yeah. So the the Trento Doc topic is something which is really close to our heart because as you mentioned, my parents were among the founders of the isidu to Trento Doc back in nineteen eighty four. And we are quite proud to have been among you know, the the few ones who believed in this project since the very beginning. Back then, it was, like, you know, a handful of producers. And nowadays, I think we reached, sixty wineries for a part of this group. And we are quite happy because I think Santa Doc is a very valuable product and the the more we are, the merrier it is. Of course, keeping, let's say, the the quality objective in mind, I think all the project, of of Trento Doc in sparking was born. Thanks to one vineyard we have, which is called Kan Castello. Ken Castello is a vineyard, which is close to Castello de Montreale, which you may see if you, pass at the highway here and you look to to one side, you can see the the Castello. And then you will always also see our vineyard. It's it's an interesting vineyard because it's a clove. So it's surrounded by the woods. It's entirely dedicated at the Antodoc can Castela project, and we don't have neighbors. You know, that's that's really good because We know the work we're doing in the vineyard is entirely, you know, thought for that vineyard, and it's not, you know, the wind is bringing nothing from neighbors and, My parents started, as I said, in the eighties. So even before the isituto Trento doc was born, actually before Trento Doctor was also a project which was called, which was called Talendo, which tried to unify the different metal to classical, producers around Italy. Unfortunately, it was a project which didn't start. So, yeah, around, the year eighty four, the Tantlop Institute, was born with, of course, the rules, which we all have to follow, like, what are the great varieties, of course, Munie Pino Bianco. At least you have to have, staying on the lease, let's say, a maturation on the lease for fifteen months. If you want to to ride reserve on it, it has to be thirty six So, of course, there are different rules. And, of course, the higher you go with rental dock, the better it is because, all sparklings benefit from the difference night and day, you know, the the exchange in temperature. And our our, is around at four hundred meters high. So that's the perfect, place to grow rental dog. And I don't deny that in the last years, we are seeing an exponential growth, in demand for Transdog in Italy. I'm I'm saying Italy because It's it's just in the last years where we see, let's say, a higher interest from Germany, from other countries, but, it's also nice to to know, you know, that it's one region, one one nation that is really interested about one kind of product. So to give you numbers, this year, we, sold, one hundred thousand bottles of Trented Oft. But, since we organized ourselves in advance, because we we hoped that the project would, you know, launch this nicely, we are looking for an increase for next year of thirty percent. So around hundred and thirty thousand bottles. And who knows, you know, the the use, which are to come. So we really have to brace ourselves for this plan to dock moment. And I think Yeah. Mostly, my parents are so happy because they they started, you know, this brought hoped it to be, this interesting. And I think we are there now. And in general, I think Meto Locasico is a very interesting wine for nowadays. It tells a story, you know. No bottle is, is the same one to the other. So I think it's, yeah, it's quite interesting. Yeah. Definitely. And you have also some, old vintage of drinkadoc in the winery. We do. We do. Not so much as for the moment, but we're starting to keep them aside, but That's, even more difficult because the demand is so high and to say, okay, now we stop. We are starting to do it. Mostly, we have one product which is called Masito Preme, which we leave ten years on the lease. That that was a a wine Escumante, which we used to drink for our family. That's why it's called. And a couple of years ago, we decided to be social and share it with friends and family. And, currently, it's a vintage two thousand and ten. And we have also there the older vintages and also our range. We have now three vient, which come from this specific vignette, We have a Brute, we have a rosette, and a pad Jose. And then we have one classical, which is called Andrizzi Broutte, which is, you know, the more lighter one, the green apple notes, a bit less of the, brioche, and, all the more, let's say, aromas, which are more, if you evolved, we leave them for the more, of course, but he's sad by ones. But we arrived here at five products. And, yeah, we're quite happy. Yeah. Uh-uh. I am I am more happy that you decided to share the message. So and I'm sure everybody here listening as well. So tasting a drink to talk ten years, on the list there, it's something very rare and unique. Yeah. I think the aromas really change. And, in our visit to Privet, I I admire the freshness that you still can find. And, also, it has this apricoty tone, which is incredible. And, If some of you, yeah, get the chance to taste. Amazid to prevent, please let us know what you think about it. Oh, okay. So, I wanna just ask you about the Terol digor Revolution as well. Mhmm. That's why it's a a group of winery participating. Right? Yeah. It's it's a it's a it's a group. We are nine producers, nine young producers from the piano, Italian. And we decided, I think now it was four years ago to unite and to make Terroldego great again. This was one of our first slogans. But the aim really is to get together, speak about Terroldego. Go to wine fairs, make the crustaceans, why not go abroad and talk about this grape variety? Because I think that only got started as, as a wine, which you drink, you know, every day at lunch, quite a light product. And in the in the last years, people have been seeing the potential of Teroldigo. And, as I said also before, it's a great wine you can keep for for many years and That's something really nice that I think we have with this group. We we're not only colleagues, but we became friends and that's something that my parents always say that, it wasn't like this before. You know, it's it's always hard to to get together. And I think we we really manage that to to create a bond among us and to have one goal and to to bring that all to go to its highest quality and and to talk about it all to go whenever we can. So it's a bit of a revolution, but I like to think about it as an evolution also. So it's a bit of this, a game, you know, of of words. And we're actually having yeah. We're organizing right now a great party here on on a mountain, in June, you know, to to celebrate also, you know, being back together, be being outside and where we we fight, you know, all our friends and and, people from the wine world. So Ah, so I'll be waiting for the invitation. Exactly. Exactly. Absolutely. Yeah. It's it's a cool, you know, barbecue and really something, yeah, easy. Yeah. And and actually, actually, I I forgot that this weekend, so starting from from Saturday, we have the, ten days in twenty. So who of you may be, not too far from here. You can look for Teroldigo in the Pianro Taliana. There are many, Master glasses. We're having one with Teroldo Volution on Sunday evening. And you can have a walk, among the the wineries in the in the Canada and taste all the terolle deiki from the area. So I think also our region is pushing a lot this variety as being, you know, the most important I'll talk to is great from our region. So there's quite a nice, things to, to attend to. And, it's in the winery. Where you'll be receiving people for, that are old to go, facing? Also, so, our winery is always open. And, during this weekend, we'll talk specifically a lot about that old to go. But the main events are more central in the piano, Tatiana. So we will be hosted by another winery. And, there will be, like, an evening, on Saturday night. There will be like, a tasting area at Palazzo Martini, which is, let's say, the the main point for Teroltego, it's really in mezzo Corona. So in the heart of the piano, and people can go there and taste all And I think it's a nice location. Oh, that's, very cool. And I I I am sure that you say it's easygoing events, but when, increase the events, it's involved. It's always very well organized and beautiful events. I I know, in Greece, it's a very strong, in the end of tourism. It's a strong skill of the family. And, I've been to one of your events, the parallel events last summer with the live music. It was, absolutely amazing. And, Would you like to share with us a bit about the end of the events and, maybe how many people you have collaborating for these projects at the weddings that you, hosting the winery? Yeah. It was a pleasure. I think that, the topic of inventories is very important for wineries. I think it's always a pity, if a winery, you know, shuts, shuts their doors and and and does everything by themselves, not wanted to show what they do. I think it's a it's a richness we have and that we we should invite people to see because what we have experienced during the years that if people come to visit you, you will have a spot in their hearts, you know, because you you will do everything possible to make, to make a memory for them to create an emotion. So that's something that, we started fifteen years ago. My parents started with, hosting weddings. So we have a nice, room, which is the old potaya. So you can get married among the, the old barrels. I did the same, so I can only suggest it. And, So that's something we do during the summer every Saturday and, summer on Sundays also. Here, I have to say thanks to the the pandemic. We, had the time and the the head to rethink a bit our hospitality. So we came out of, let's say, a business relationship with partners in our wine shop. And since the weddings were not happening during the pandemic and everything, we had the time, you know, to, reevaluate everything. So we decided to, to change this relationship to go from two people to four people, five in the summer, who are now the coworkers of Enriy and are there. From ten to nineteen to seven PM every day, you know, of the year, to welcome our guests. So we really change from, you know, closing during the lunch time and everything to being open all the time. And that also changed, in our offer. So now we're also offering, you know, taglieri, Shaka, Shaka to reports, or now we're doing, like, small plates in combination with the wine. And it it took us, yeah, some time to rearrange a bit, our offer, but keeping in mind who we are And you were talking about the open paragon event, which was, yeah, it's one of my favorite events, during during summertime. We it was the first event we did, let's say, after the first lockdown. So it was June two thousand twenty. And, we were, you know, how do you say so many people came? It was, like, a hundred and twenty registrations. It was, of course, all on registration only. And It was not a social distance, but it was like a natural distance. We decided to put small tables between the vines, to create the distance. We gave everybody, you know, the wooden box, the the the classical, wooden box of, six wines, where we put inside, you know, like a a roommate picnic and a bottle of wine, and people could go among the vines and and have a nice day. And then we have, of course, the the music and, and and the atmosphere. So Yeah. It's so special. Yeah. Yeah. You've been there, and I'm I'm happy you saw it because now that we have the weddings, it's a bit more difficult to organize. To conciliate the two things, but I hope that this summer will have another one. But what we do now, you know, every day, it's tastings. If you go on our website and you find different tastings for, you know, every need, different tours. Also, we we develop the tours. You can have a tour, you know, with our analog, which is very specific. You can, have a walking tour on your own So we we like to be diverse and to show what our nice region has to offer. So, we have a new space now, which is called veranda, which hosts smaller groups in the winery. So I think all the end of the terrorism is is very important and not to forget the journey or they proform you, of course, it's something that, every visitor who comes to visit, keeps in mind because you can really touch and smell the aromas of a grape. Yes. That's, that's really fantastic. It's, one of the most, special well organized at beautiful events, peak nicks, under the vines that I've ever been in a while now. Thank you. Thank you. I would like just to, the last question since that we are also about to to run out of time, if there is any new projects that you would like to share with us. Yeah. So, as we said before, the Translock project is for sure, one of our biggest projects right now, and We may or may not be looking at, new land, over in the LaGuarda, which is very high. It's around seven hundred meters, and where we would love to plant some more So that's a great project we're working on now. We are deciding to grow our winery this year. So we are working on a new seller to store Trento doc because if you imagine our Trento docs go from two years on the lease to ten years on the lease, we have to have a stop, like, a huge stop, and we need space for that. So we are we are, let's say, growing, in that direction, and I think that's a very positive, thing if, yeah, if a winery is, you know, growing and looking to the future. Of course. Yes. Well, I think that was really great. I am so happy that you, accepted my indication to participate to Thank you so much. And, I will leave it open to see if anybody wants to, make a question. Thank you so much for that. I was getting so thirsty while I was just listening and hungry and the barbecue, coming up barbecue, I'm getting so excited. I definitely will have to tap you when I go to pass by. Okay. So Absolutely. There's not a tunnel, actually. I don't even have to go all the way to, San Mikay. That's why I don't think of you. Because now it's from, you can go directly to, Paganele. Yeah. Yeah. Yeah. Yeah. Yeah. So it's it's great for us, but then we miss out and all the Yeah. Winery tools. Like, I'm gonna bring back on, Micah. Hi. Hi, Steve. Hi, like, you wanna tell us what's gonna happen for next week? Okay. For next week, I'm still waiting for confirmation, for the ambassadors. Oh, I have something I have something for that too. Hold on. What? I know you're gonna so that's for next week. We're still I hadn't used that button yet, the suspense button. But so, so we're still, like, so keep you posted you guys. Thank you so much, Lisa. I'm gonna close-up their room. Lisa, and, I hope to see you very, very soon. How has been it delayed for you? It was great. It was great seeing everybody being back among the people. And she had a great, interest from from it was a quality public. So that was great. Yeah. Fantastic. And then thanks thanks to you guys, and you you always, taste our wines also. So thanks also for that. Okay. Great. Thank you very much. See you for taking the time. Yeah. I I hope to see you soon. Yeah. Me too. Thank you. Okay. Thank you so much, and you guys keep into it. Thanks for listening to this episode of Italian Wine podcast. Brought to you by Vineetli Academy, home of the gold standard of Italian wine education. Do you want to be the next ambassador? Apply online at benetli international dot com. For courses in London, Austria, and Hong Kong, the twenty seventh to the twenty ninth of July. Remember to subscribe and like Italian wine podcast and catch us on Soundfly, Spotify, and wherever you get your pods. You can also find our entire back catalog of episodes at italian wine podcast dot com. Hi, guys. I'm Joy Lemings Denon. I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions quests and ideas. For more information on how to get in touch, go to Italian wine podcast dot com.