Ep. 219 Monty Waldin interviews Silvia Imparato (Montevetrano) | Discover Italian Regions: Campania

Italian wine podcast. Chinching with Italian wine people. This podcast is brought to you by Native Grape Odyssey. Native Grape Odyssey is an educational project financed by the European Union to promote European wine in Canada, Japan, and Russia. Enjoy. It's from Europe. Hello. This is the Italian wine podcast with me Monty ordered my guest today. Is Sylvia Imparato. Sylvia's family winery is called the Adzienda Agriculo Montevtrano, and that is in Salerno in the Campania region of Southern Italy Welcome. Thank you so much. Tell me a little bit about the history of the estate. Is it family winery? The estate's was a property of my grandfather and grandmother, but they were living in a town in Salerno, and they were used to go there two, three times in the year, not more. So so it was a holiday. Was a holiday. It was Christmas, was harvest, was Easter time. Well, but they were from Campania. They are from Campania, and they were born in Salerno. And, I remember I was very, very little when I was with them in the Monte of Etrano. After that, many year passed it, they died and left the property to my parents, and my parents left the property to three sisters. I was living in Rome. I was a photographer. And, during a portrait, I had the fortune to, make a photo of an American person who was accustomed to live in the wine. I have to tell that my impression was that he lived from his passion in the wine. And of course, I was very much seducted. The portraits were during about two, three hours. We were speaking and speaking, and after that, I was absolutely certain that that could be a good idea to make wine in Montevtrano. And I was really think this because Montevtrano was part of, my story, my family, my tradition, but word was changing so much. And what I was always thinking to lose Montevtrano one day could be absolutely change, making a work so something present, remembering the past, but looking to the future, in Montevitrano. So did were the vineyards already there when, Yes. There was from sixty, seventy years, and, it was very funny because when I end to understand something in wine, I discovered that the vineyards were mixed. There was incredibly for me at the moment, not now that I know the story. There was an incredibly big part of Barbara. Wow. In the in Salerno. In Salerno. And after that, I knew that, at the end of the forties, many people began to make Barbara in Compania. The reason perhaps was that, in that time, at that time, the south of Italy was really something very, separated, and perhaps, wife Barbara could open in a certain sense the door of, the wine and the the the north. Not as now, not only the Europe, but the world, but at the moment of the north. To to the idea that they said they thought that by having Barbara and, quotes, copying Kimonte Mhmm. That they would have success. I think so. I don't know because I discovered that many, many people, not only Montevtrano, in Campania had Berbera. Someone else told me that, they had made some Berbera in companion. So that was in nineteen nineteen forty. I'm speaking about the end of the forties, but I knew this when I arrived in Montevtrano looking to do something. It was in the eighties. I was just looking if there was a possibility to make wine with some friend of mine. And, we asked a man that had rented a part of, Montevtrano. If he could leave us, he's vineyard because we wanted to, to grasp on the vineyard that were there, what we were fond of. We were very fond of very, very special, bordeaux, wine, like Lafitte, like Margot, like Obrion, like, like, like, all this kind. But it was only for one time, one night that we were eight people, at the end, we were really completely drunk. The vintage was a great vintage was fifty nine, and I heard my voice saying, oh, very good wine tonight, but I think that if we do something in Montevtrano with Alianico, it could be something like I was, of course, drunk, but it was so amusing from that moment to all the others. Why? Because we began really with a simple friendship to go in Montevitrano to stay long weekend and then one week and then more just to share this emotion to make a wine in Moctivitron. When did you actually you start making your own mind there? We began just laugh and going in this way. But after two years of this, my friend were some special friend. One of them was Lorenzo Cortrella. The brother of Ricardo that is our winemaker now a very superstar. And Ransa told me, listen, I can't go on if you really want to make a wine. I'm working with Pierre Antonio. At that moment, it was only the director of, Castello Delasada. And, so he he really couldn't. And he presented me Ricardo that at the moment, it was only his brother. Now, I think you know that he's one of the most superstar in the world. Yeah. The first time I met Ricardo, I told him, well, I know you're a very kind person, but I'm changing my life life. So please, or we are going to make the best wine in the world. Otherwise, it was a pleasure. And so they always laugh speaking of me because of this person that was trying to make the best wine in the word from the first moment. In terms of the vineyards, what do you have planted now? No. Now they're we're pasted in twenty five, thirty years from that moment, and we planted, we graft We lee we left the only and yaniko we had altogether that was purely yaniko only ten percent of the vineyard, and then we grafted Cabernet Sevignon and Melau. At that time, Melau was fantastic. Was perfume was many ishiko. Now as you all know, the weather has changed so much, you know, these years, we have planted more Alianico. And, it was so hot in the last years that Melo is not so good as it was. So you had no reason and now to stay in the in the blend of Montevtrano. And now we have thirty percent ionic of fifty percent, cabernet sauvignon, only twenty percent metal are you gonna keep the merlot or you're gonna you're gonna take it all away? I see. Because, you know, I am born not like a person want to make wine for the world. In reality, I was making my life and thinking that these marvellous adventure was entering in my life, but just with something that I wanted to share with some friends. And after that, after three years, all the people I was knowing that had a tradition in, understanding wine was telling me This is fantastic. This is marvelous. I sent it to Robert Parker, and Robert Parker was writing how? Susicaiah in the south is born. Everyone was saying, how is she? What a lucky person? I was up solution is aspirated. Boy. I was a photographer with my feet on the floor, and I was knowing that this could be the end of all. Too much. Pubicity? Provicity for something that was just beginning in little quantity. So from the first moment, I have all people wanted my wine, especially after that Parker's written about, and I had just a little number of bottles. And, declared the folds because I had less. And I decided the only possibility to go on in my story was to make people drink the wine. So little quantity in different places, different cultures. As I was a photographer, I was accustomed to go in different different countries. So I began to sell in Switzerland that was much different from the incredible things they are doing now. They're producing some something as you know, very, very interesting and big production. At the moment, it was not like that than Germany, and of course, United States. And after that, you know, all over the world, and, we, we began also to have a very interesting situation with Spain, pain, but, it was interrupted because pain, as you well know, has began to make wonderful wines and, of course, wanted to sell and make publicity on their wines. And after that, it was, as we have political and as, complication for, economical reason. When you were just to go to your photography, when you were a photographer, were you doing were you taking people's portraits or were you a street photographer or a I forget. I began a street photographer. It's quite unusual for a woman, I think, in that time frame. Is that correct? I don't know. I never asked you. No. I was only looking that when I was making photo of persons, I was never able to look in their eyes and to make photo in the front of them. It's like a portrait like so. Yes. So it would be street photography wise. So I was asking to myself why? And I decided that I want to begin to make her portrait. And so I began my portraits. Oh, were you doing this commercially? I mean, were people paying you to do it, or you're doing it for agencies, like sending your photographs to, I don't know. At the beginning, I was working with an urgency. And after I was private tugent. There were people who were asking, portraits, but I was working with, also, with newspapers, El Italia, Benner, did you ever photograph any winemakers or wine people famous wine people at that time? Was it mainly actresses or actors? Yes. I've made some photos, but not official one. Okay. I wasn't without knowing it. I was sharing my world of gotten my word of wine. Did you have your photograph the Cortarella brothers? Sure. Yeah. Are they are you happy with the results? Not now. From the beginning. For example, I made some photo for Ricardo and, when his daughter was marrying. But then I stopped. Why? I don't know. I am asking why? When the world of of wine is official, I stopped. Right. Okay. So you just you're concentrating one thing. Well, I think there are something pryd for me. Okay. So for geography is one world, I think so. Wine is another form. In reality, it's not so. In my life, it's not separated, but officially separated. I don't know why. Okay. So who's gonna succeed you at your farm? Who's the next in line? And are your family? Do you have family, they're gonna take over the vineyard at some stage or not? No. No. No. I began my family was not accustomed to go in the country. They were only going as I told you for the holidays, but then they appreciated very much because I began to go alone and this go in Montevtrano and making wine has changed on the life of Montevtrano of the people working there of the area. So now on the contrary of what it was when I began I began with the first vintage was ninety one. Until ninety five ninety seven, it was all another story. It was the first one. There was Master Berdino, of course. They were Vini de Ravello, but that's all. Now, it's crowded a wonderful wine, white, and red. Simply because the story of That's out was not the story of Mendolino, solimino, was the story of people who had always worked and in a very, very special great way. So you're saying that the south didn't get the recognition it deserved until later than other regions in Italy say Tuscany or Piamonte? Are you saying that the wines from Campania got less some fame, than say Barolo and Babres. At that moment, no fame at all. Absolutely. No fame at all. And when Robert Parker said about Montevitrano, it was really a bomb because no one was speaking of Campania, there was, as I say, Master Bergino, always with great Tarazii, then as now. But now you can really choose in many, many, many different situation that arrived after the attack of, the press to Campania. When is the best time of the year to visit Campania? Well, I'm fond of so I can say every time. No. If I'm planning a wild trip The best time is not I don't think it is summertime because we are in a touristic place very close to touristic place. So everything is so crowded. And it is not only to know. It's so many peoples only. It's also not to see to really have the sensation of the the space that you have, the light that you have. So I always March, April, May, June, the first part of June. And then, of course, September, October, sometimes November two. After that, there are some winter moment, very beautiful, but some other very cool. Yeah. I mean, it gets very hot and touristy in summer, doesn't it? Yes. So what is a good match? Or what is your favorite local dish? Okay. I mean, if I come and see you in Campania? There are so many to my, me, I am fond of, with Montevitrano, for example, I'm fond of, So what is the exact play if I if I get your latest vintage of Montevitrano? My latest one is the latest. No. Your latest. Yes. Can I come down and visit you, you know, early spring, not too hot? We have a bottle of, Montevitrano that's been The latest one. Yeah. So the youngest. Yeah. We open it, and we and we and I said, what are we having for lunch? And what what would you say with that reference? Well, if it is really very young, I offer you not the white. Okay? Oh, I also make a white note, but From. And now I make other two wines that are Corebianco Corroso. Corebianco is Tiiano and Greco fiftyfifty. Corerro also is a yaniko puh puh puh. I buy the the grapes so it costs much, much less. But my top one is Montevtrano. So if you're riding Montevtrano in springtime, and you just want to to taste the last, so the youngest. The younger the young one. Yeah. Well, you expect that I can offer you the white? No. I offer you Montevitrano fresh with Alichifrita. So fried anchovies. Yes. Friti gourmet. Friti cola pastel. Okay. So they're little bit, keep it, fat, and hot in the mouth with this Montevtrano, the acidity of Montevtrano, clean the mouth. When you say hot in the night? And it was very elegant, the two together. So when you're saying Frrito, fried, are adding any light pepper on chino? Is it spicy or? No. No. No. No. No. Just flash. In oil. Because we are very sure. We are very close to, Costaera. We go in twenty minutes in Chitara. Tireenian coast. Yeah. See. All the amalfi coast. Yeah. They're not spicy. But after that, I will offer you lamp. Mhmm. That for us is Capreto. Mhmm. Baby lamb. With Montevtrano, different vintages. Okay. So what so, basically, that's quite a fatty lamb, isn't it milky lamb? It's a young lamb, couple. Not so fat. Yeah. Sorry goat. Yeah. Yeah. A goat. Yeah. Caparito. It's something like a goat. It's a little capra. Okay. A little capra. It's a baby very often of of a lamb too, but sometimes I offer a multivotrano with fish, fat fish, like, coat, for example. When we take you, sir, you're talking about bakala? See. Yeah. So that's, salt short cod. But it is not salt when you No. It's not salty, but it's been sorted. Yeah? Yes. Yes. It's been aged in. But I I will use to make bakalayan. I think fifty different ways. I love bakalak. Yeah. Well, that's your one of your key dishes in And the the fishes I was, remembering before was Rombo. What is Rombo in, Rombo with potatoes. I don't remember. Yeah. I should know this, but I don't know. I'm afraid. Anyway, there are fat fish that with Montevitrano little bit fresh. It's a fantastic wine. So you're slightly, slightly chilled, you mean? Yes. Okay. Yes. And so the blend of your wine would be what? So if we take Land of my wine is is Montevedrano. That means that all the vineyards are in Montevtrano. Mhmm. Fifteen kilometers from Salerno. Mhmm. Six kilometers from San Chipiano, Pechettino, in that area of Campania, in a property that is like a circle. That means, k I have put in the time, carbonate, onion, ayanikonmelo, in all the different places. That means that I have different soil, different as position. And this for me is absolutely very, very, very special and very interesting. I am asking why I go on making a wine that is so much without truth. What I mean is that I think that my passion for the wine is because absolutely without a truce like life. When I go on on the market with the new ear, the new infant, I always used to have five different glasses for my same, the same wine. And I can assure you that if I didn't know, I could think there were five different wines. And if I appear not, the same wine is different. If I drink coffee or Yeah. Eat a olive, so I think this is the most interesting thing. That's why I always making, research and to have the same all the same company, the same merlot in different places. And I think this is a big challenge that give energy to my life. So I want to say thanks to my guest today, Sylvia in Barato, from the Monte Vethrano winery in Salerno. Obviously, a lady of passion. Sure. But you're very artistic. I don't know. No. You are. I mean, I can't describe how you address, but, you know, if somebody said, if I'm doing if somebody said, I've gotta guess your career, and I and I I'm not gonna say why, honestly, you're definitely you work in the art world, you're an artist who's somebody with the way you're just, you know, the lot of textures in the clothing that you're wearing and, and, I'd love to see you work as a photographer, actually. I love I've got I've got my camera on this, but sure I learn a lot from you, about taking photos. But essentially that you've, you know, photography has always been quite a difficult industry to make money where to be successful financially, shall we say very few people manage to really, a lot of in wine as well as we know, we always have the joke about wine if you wanna make a small fortune, start with a big one, and plant yourself a vineyard. So I wanna say next time I guess today. Sylvia in Palato from the Montevitano wire in the province of Salerno in southern Italy. Thanks for showing your passion for your I'm not gonna say Bordeaux. Italo blows because I think how many it told off. That's not have many French, French French, and they always recognize Montevtrano between the French I put in a blind tasting. Blind testing. They always recognize Montevtrano. So that's the power of the Allianic over the interler is Merlo and Cabanese Avenue. Thank you very much for coming. Thank you. Thank you to you. Thank you. This podcast has been brought to you by Native Grape Odyssey, discovering the true essence of high quality wine from Europe. Find out more on native grape odyssey dot e u. Enjoy. It's from Europe. Follow Italian wine podcast on Facebook and Instagram.