Ep. 186 Monty Waldin interviews Sergio Solinas (Cantina Sociale Giogantinu) | Discover Italian Regions: Sardinia / Sardegna

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian White podcast with me. Multiboarding. My guest today is Sergio Solinas. Sergio is the general manager of a cooperative in Northern Sardinia in the Gallura region. It's called Cantina Del gio Gantino. Webenio. Oh, first time. Okay. So good morning. Just give me, give me a little bit of detail. How many Soshi? How many members have you got? And how much how big is the vineyard in know, it's one of the oldest seller in, in Sardinia. We have, two fifty milliliters. Two hundred and fifty growers. Yeah. Yeah. And they produce a wines in, on three twenty hectares. Okay. So the average holding is quite small, like a hectare, extra and a half, something like that. So do you have any really big growers? Are they all quite small? Yeah. Our winners, they they produce from from one to also seven or eight hectares. So it's still very small. Yeah. My bit is small. Did do they have other crops? Do they have sheep? Do they have fruit? Do they have olives? No. No. No. They they produce, you know, all one someone produces also other, cereals, cereals, or, as a farmers. Important is that, we produce one million enough bottles. So we are one of the largest Saladin, on the island. Tell me, Delabrio, it's very well known for its beautiful beaches in the north of Kalura. He's, you know, as the touristic areas of Dania. We are in the North, and they're really close to the customer and we are very famous, for, for this, area. We have a a great port in the airport near Sogalura. It's, in this moment, it's the to this together in, inside in a many, as you know, many, many people come in, for for someone in, in, Sedena from, towards Gallura. And so we have, many the visitors in the server also that coming from, cost to spanner. You make a couple of sparkling wines. One of them is called gio Gandino, a brood. That's a Charmat method. What is that made? Is that made from Vermitino? Yeah. Basically, I'm We produce a wheat, a jaghettino root, and, but the famous is it. That's another one. Oh, Frittsante. Frittsante. Yes. Pardon wine, that is, this is one of the most, sold in Sardinia. Is it slightly sweet. Little bit sweet, but it's just a basic fermentino salt. It is, bitter than, than others. The conception is, all the year, bad principle in, in summer. Okay. So it's a nice fresh summer, summer. Fresh summer. She also we'll just go on to your other, we're going to your dry white wine. So you have one called, creos. Oh, creos is the, that's a fermentinoza. Yeah. I've got creos. So the names, on the grape creos. Ais. Because last year, we had a very low temperature. Very low temperature. Very low temperature. Yeah. Cool times. This is a cool temperature in, in, in Sanania. I saw we we made this wine. So to have another wine because we we had not many, many bottles of a galuda, and so we create, creos. We sold five fifty thousand bottles this year. A very, very successful way. Okay. So then you have the GM jurgantino, and the Dragon, you know, classic twelve degree. These are the historical, these are the historical battles of Georgantino seller. We can observe that we have the same label from fifty years. Right. So you started producing this in nineteen the nineteen sixties and nineteen sixties. Yeah. Because of the cellar was founded in, nineteen, fifty five. Nineteen fifty five. Fifty five. How many sashie? How many growers were in nineteen fifty five when you when the Oh, god. Sorry about that. I think you're not I'm not saying you're very bad. No many, but no many founders, I think. Okay. In this in this What's that made from? Which for Anjal farah is, the name coming from, a small area near Bauquita. The the name is the same of, production only. Losato now is increasing, you know, on the market like selling. Now, what about these? You got a couple of reds. One is called Eya or Asia. How do you spell that? Eya. Eya is Kanlao. Good Nash. Okay. Yeah. Can that we we we battle about fifteen thousand bottles and we sell in GTO. So that's a kind of note you said in here, and another one is called is, in, EGT, and Melo and Capernet, produced in in Belkita in the same area on the Vermentino. And, this one is, most of the sale, on the foreign market, like, USA, and Canada, they love this one. So imagine I imagine quite a ripe start of murder and cabinet. Yeah. Sorry. It's quite a strong wine. What about the you make a Grinesh as well? Which one have you this is a wine for the high level or restoration. So that's a blend. You know, it's a blend, a company name, Merlo, and Moistelo. That is, you know, a modern typical, Moristel. What about terra Saliosa? Also. It's another red. Yeah. It's another another red wine. And What does that mean of terra Saliosa? What does Salios mean? Salty salty sauce pan? Oh, that's also, substance. Had with substance. Saliosa, whatever. With with with character. Yeah. Yeah. So you could be Salioso, which means I'm a guy of substance. Oh, it's the rich, the black rich that are silios. And he also make a Mirto, which is, a liquor from Oh, milk or nivo. Myrtle berries. Great tradition. Yeah. Isn't it? We yes. Mirito is another product that we have because if you're with Sardinia, you cannot have Muntoba. It's thirty percent got it on the label. This is it. No. I have summer home. It is. It's other than this. So I did I've talked about a friend of mine was, one of my family members, my tenant family was, in Sardinia, this, some high priority. I've got music telling him, like, in my kitchen. It's delicious. There he is. Weeks. Yeah. That is a big a big production that, produce, milk for, our lapping. Does the fruit grow in your area as well? They're very small berries on. Yeah. Yeah. Yeah. Yeah. It's famous for milk. So what about the soils in Galora? You if you go to the beach is in the coast of veranda, you can, you can see. And, also, you can, thank you for yourself. You can pick yourself a meal tour. And if you want to make a meal, by yourself, you can, do you make do you offer to do your families? My my wife, my wife, produce miento, by her hands. Right? So what about typical dishes? I know, obviously, you mentioned fish. You're on it. It's a coastal region. What do you have with some of your red wines that wasn't fish? What what local visit? Are you talking lamb? Oh, it's Sedinia. Thank you. You can taste porceto and, get the same, something big. Yeah. But master and, meat sausage. Meat sausage. You you said that with a big smile on your face. Is that one of is that one of your favorites? And when you're a big lad, I have to say. Yeah? So you like your food. Yeah? Yeah. Okay. I just wanna say thanks to my today, Sergio Solinas, who's the general manager of the cooperative, the Gio Gandegino, cooperative in the Galloda region of Northern Sicily, great talk to you about food, the sea, and the myrtles, berries. Yeah? They're very popular. Very healthy. I just wanna say thank you to my guest today, Sergio Solinas. He's general manager of the cooperative in the Gallora region in the North of Sicily called Geo Cantino. Thanks very much for coming in on the Italian wine podcast. Thank you very much. Follow Italian wine podcast on Facebook and Instagram.