Ep. 189 Monty Waldin interviews Renzo Erasmi (Cantina Arvisionadu) | Discover Italian Regions: Sardinia / Sardegna

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, Montewood. My guest today is Lorenzo Erazmi. Lorenzo is the agronomist for a Sardinian winery called Cantina Arvisonardo, which is in the middle of Sardinia. Yeah. Welcome. So tell me a little bit the the size of the estate and its history, please? This history of this, farm up starts, a lot of years ago where, one of the two owners, belongs with, this farms that originally are, dedicated to sheep breeding and farming. So there was sheep. There were shepherds. Shepe. Shepe. Yeah. So that's a big thing in Sardinia for the, pecorino as well as sheep is cool. So pecorino cheese, and the middle Bardasenia is very hilly and isolated, and it was the one area that wasn't conquered ever in a thousand plus years of invasions by Spain and Yes. Napoleon, and it's a It's a Roman domination, also. And by the antians, it said Alombas. Yeah. And inside the farm property, as such, as in the small villages and the cottages surrounding this area, call it Gocciano. The area where the farm is installed is Gocciano area. That's the name of the town, you're mentioning. Yeah. Okay. There is, the presence of ancient, the native white grapes wine, which is So this is the obviously not do, is it? Yeah. Yeah. Which which is, cultivated for centuries by local families to produce a, wine that was a traditionally offered during a traditionally opportunity, family events. Select weddings, marriages, funerals. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. So what are the main flavors of the art with the flavors? The flavors. The flavors, means, earthy and ripe. Okay. With a very intriguing salty charachter. Okay. Salty. Yeah. And, it's not worthy freshness and saltiness. It's a new expression, redland in marine character. Very particular because It's interesting they put marine character when you're quite a long way. Yeah. It's it's it's very strange because in the middle of all in the middle of the Sardinia, we have marine charter. So this sort of marine, these marine flavors in the in the white wine that Vizona loop. Yeah. So where does that come from? Because, this marine charter probably comes from, the water that we use for the irradiation because in this area, we have, an and, roman thermal bath. And the, water that comes from the soil is classified as bromide sulfide water. Right. So it's iodine rich Yeah. So those do not contain chlorine because we don't have a water from, common, from the, normal water source at all. All the tap water is treated with fluoride and chlorine. And, probably, this give, this, strength on on on the flavor. But your wines, are they dry farmed or are they irrigated? V Diego, are they it against your own owner. See, but it's on. It's, it's on. Yes. But you actually have do they have, you have, like, pipes with irrigation? Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. So what's your altitude? It's between two hundred fifty meters to three hundred and fifty meters. Okay. And how big is the village? The local village? The local village is very, very small. They need two t's very small about, less than thousand people. Right. There's all there in the surroundings. So apart from wine growing, what do people what do the local economy drivers. It's a rural economy. So it's sheep farming. Ship farming? Yeah. Yeah. Yeah. Yeah. That's. Yes. This is a manufacturing. Not so much. Not so much. Big. No. No. No. No. Just sheep. I mean, sheep and, Okay. So let's go through some of the, the wines that the rves de nadu winery makes. We've obviously talked about the rves de nadu. It seems to be a strange name, but, it's derived from a transliteration, from the region and Latin language, albusosigna to marked with white. Because the ancient romans doing very presence on the island were used to mark with a piece of white chalk. Everything's worthy of merit. So the Romans the Romans liked it, then they marked it with a piece of chalk. That was that. Okay. Everything, they found nice to to use it. Okay. And we did see actually. I mean, you're and we've got some photos. Obviously, you can't see them. Yeah. People listening, but the sewers are very, very white, aren't they? Yeah. Sort look slightly rocky and Yes. We have a very rocky soil, but with one meter of a very loose soil. Okay. Let's just go through some of the wines that you make. So you have, how do you say Gocciano? Gocciano. Gocciano. Gocciano. That's a white wine under the isola the Nuraghi is the EGP. Yes. So that's the the Nuraghi with these stone towers that have no, mortar in them, and nobody knows how they're built. Yeah. And then we have one inside the inside our You have one? Yeah. One one inside. In fact, the mark is in the On the label. Yeah. Available. Because that's an aerial view. Yeah. Yeah. That we can inside on our own. Okay. So that's your that's your entry level white wine. Yeah. This is not. This is, we have a this kind of wine is our best wine now. Gociano. Gociano. Yeah. Okay. Because it's a hundred percent of our reason at all. And with no work. No. No work. Okay. And that's another isle of the day, Noragie g b wine. So what is the blend for the border? It's forty percent each. Can now, forty percent the San Jose the blend, ten percent Sheera, and then the percent of cannula. So cannula is a local red grape, but the color now is the is the Granache from Spain. Yeah. Okay. And then your next one is is is the Gociano in Barric because, our Gociano, in Barric, we do VC every first time. You know that we So two thousand and seventeen was the first time. Yeah. Yeah. Yeah. We are rest manually. Right. Okay. So you have two go Chiana white wines, one which is unoaked. Yeah. And this second one which is in barrel, and that's again with the Arvianoado. That's again with the Arvianoado. Yeah. Do I did I pronounce that right? Perfect. Really? You're a design is perfect. It's harder. I bet mine sometimes. You know, where I live in Tuscany's in Montecino, and that's surrounded by, my kidders at school with kids who have Sardinian parents who came there in the sixties when it was life was very tough in Sardinian in the sixties. Yeah. And I have so I've been practicing my Sardinian. Yeah. Okay. And then your and Okay. It's another I can tell you the one about the reason to that, it's it's very it's very difficult to, to grow. In fact, for different reasons, first, because the difficulty of, cultivation is very challenging to grow, so vigorous, live and good So means that you need, to do a very sharp, planning action. So it's quite vigorous then. Yeah. Yeah. Lots of leaves. Yeah. Yeah. Yes. And, so, and, you know, there are other other things that you have to consider when you do professionally this kind of, vine. We have a very low yield, correctors, about fifty quantas, corrector. Very, very good. Okay. Quila is a hundred kilos. That's five tons per hectare. Yeah. Yeah. And, we have, the bunge is that is passed with a long very small berries. So the bunch is loose, which is quite useful. Yeah. Just loose cluster. Yeah. Yeah. So let's risk of disease. Yeah. And then we have a very low percentage of a grape must yield. So not much due, not much use then. Yeah. It's about fifty percent. Instead of yeah. Instead of seventy percent, you know, the usual. And, also, these parameters bring a final yeast, yeah, yields to a very low percentage. Just give it, confirm a very significant concentration is also difficult to manage during the fermentation. So as you do for your own, okay, everything can be good. But if you do professionally, takes a lot of time of concentration to do a good wine. Okay. So it's very important, and that we have a very low sugar, residue instead of, the normal cultivation that's very important, that does it's very warm. So how important is tourism to you? You're obviously in quite an isolated area. Do you get people visiting you? No. Because we're very far from we just we are in the middle of no are. Is it take one hour and now from, from all the airport? I see. And, and, yeah, that we are. But is, you know, these difficulties brings a very challenging, very challenging, choose to do something well. And, the difficulties bring us bring the two owners to improve at at maximum to do perfect wine that nobody take care before. So why did the owner is Pino mula. Yeah? Pino mula said Angelo. Yeah. And what's their link then? Because they are, both, former directors of hospital, and they they are cosigned because they share a boat together. They're talking about, to do wine together, they start to do this professionally. So they bought the vineyard. Did they it? We start about two and two zero six. Alright. So it's still quite recent then. Yeah. Yeah. Yeah. Okay. And how long have you worked there, or you've got other family? No. I am, just a close friend of Angelo. Perfect. Alright. Say thanks to you for coming in today. Sounds like a beautiful place where you are. Yep. Yeah. Very nice. Yeah. Very isolated and it's not, you know, it's nice to it's a very nice place to to produce a very good wine. Just wanna say thank you to my guest today, Lorenzo Erazmi from the Cantina Arviziano in Sardinia. Thanks a lot. Thanks a lot. Bye. 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 Line Podcast on Facebook and Instagram.