Ep. 190 Monty Waldin interviews Federica Capobianco (Silvio Carta) | 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. Lou, this is the Italian white podcast. My guest today is Federika Capo Bianco. Federika handles the press for the Civilio out the winery in the Oristano region of Sardinia. Welcome. Welcome. Okay. So you're gonna speak in Italian, and we'll translate it. If you if you want, so we're calling in there, Englishie, but you're I'm sure you're going to disagree. Well, let's do it in Italian. Okay. Who was Sylvia Carta? So it's a historic binary in the Iraqana region. Founded in nineteen fifty. Founded in nineteen fifty. That's Sylvia Carta. So he's still alive. He's still working in the estate. It's how how old is he? So nine, nearly ninety years old. Okay. So Elio is his son who's now effectively running the estate So he's an analogist and he does everything in the wine. So what is the most famous wine that the savicato wine remake? What is the most famous wine that the savicato wine remake? A nation. So the main wine is the wine of the region, which is the vernaccia from Autiano, Vanessa. Founded in sixty rating this year in two thousand eighteen is fiftieth anniversary. What is what is What is this very special wine? Fantastic wine? You tell us about it. It's a unique wine, very unique, which is true. So it's a very hot area which, Orestana, where which the Vanaccia love. And very tough soils, low yielding soils. So the fire, these are bush finds. Yeah. Low train bush one. Very close to the sea. So the wines, the juices fermented in large oak bats, what? See. And then what? So then and then the wine stays in wooden back So the wine, the bat bats are not completely filled up and a little bit like in the show region, a floor of yeast forms on the top of the wine, and they oxidize very gradually. So, obviously, this, floor system makes a very, very unique one. So what is the, So the wines can naturally have a natural alcohol level about fifteen or sixteen So it's like a so it's like a so it's like a solera system where you don't have the exact age on the name of the bottle. They're like a vintage year because it's a blend of vinciers like a solar system in the classic cherry star. So with, the best, the most traditional dish dish with this particular wine are, savory desserts. So almond almond flour, used to make, so biscotti or C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. C. Almond flour paste. So dried raisins. And, the domestic market is strong and also markets like America and Noy. And, ma'am, I Alright. So, Sylvia's son, he feels he's already seventy years old, Matt, Okay. So you got two sons and they get on with each other, which is not always the case in, when, states are out for grabs. So low yields at the moment. So, but, yeah, which is nothing. Not in the end. No. So, ten thousand bottles. So, yeah, which is nothing. Not in the end. No. So, much. Okay. So just they've just got a very small benefit. Right. So for the bottle wine, retail, you pay about thirty five euros a bottle. Obviously, this is a wine that ages. In, what is what is the the, yeah, the top wine. Okay. So. Okay. So basically there's only one celera that don't make any vintage bottle wine, and it's just a continuous surrogate, which dates from nineteen fifty. So from the nineteen fifties. Perfect. So this is a great example of, this is state of, artisanal traditions being preserved, for what is, one of the world's most interesting wines in It's great to know that these guys are continuing with it. Just one one final point. So this is the only estate that is still making the wine as it was mentioned in the fifties. Right. I, I, I, I, I, I, I, I, I, I, I, thank you for being a Anate. So, this year, they've released in nineteen sixty eight and the two thousand and one. Job on it. Okay. So he doesn't sell them young. The wooden cast of two twenty five liter barrels. And the this aging cellar is not actually underground. It's at the level. It's at a normal level. This moment. So, basically, these chest nerve acts are actually quite impermeable. They don't have a lot of air in, but obviously there's the the floor on the top as well. Vats are, and there's a head space in which the floor can thrive, but the vats are closed, not completely open to the air, otherwise it would completely oxidize. Fantastic. So it's a very tourist, probably sounds horrible. He's able to rate tourists a friendly estate. If you wanna visit and try this wine, which is crazy. Wise. Yes. His English is perfect. Now, you may be doing all this translation, and you speak better English than Nagui. Yeah. Send you off the Vaki in Palace. So I just wanna say thanks to it's Felenica Capobianco, who does the PR four for the Sylvia Carta winery in Noristano in Sard. Thanks a lot. 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 White Podcast on Facebook and Instagram.