Ep. 164 Monty Waldin interviews Bianca Ferrini (Podere Giodo) | Discover Italian Regions: Tuscany / Toscana

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian wine podcast. My name is Monte Walden. Today, we are in Montalcino Yeah. With Bianca Ferini, and Bianca's winery. Our family's winery is called giordo Yeah. So whereabouts are you in Montalcino, even the north side or the south side? Southeast. Okay. Yeah. And are you in a particular village? Between the street, between, Castana Delamata, Santangian Cola. Which is a very so that's the warmer southern half of Montana. Yeah. Yeah. Yeah. You know, I used to live in Santander in Connie. Yeah. Yeah. I did. It's great. Yeah. You got a couple of really nice restaurants there. I woke up when you talk about food, but okay. So tell me to live about your family. I know your father's a well known knowledge as he's called Carla, Yeah. What about your mom? Tell me about your mom. What's your mom called? My mom is a teacher. Yeah. She's, Marietaleza. Okay. Yeah. And did you follow, obviously, you're running the winery now? Did you do that? Because you got into wine as a kid because what your father did? Or is it because your parents are, we really want you to take over the winery? No. Only my father take care of the winery, and, interesting, in the I studied economics, and so I'm interested in the sales and marketing part of the winery. Okay. So how big is the winery? Only five hectares is, yeah, it's like a boutique. And, the production is, sixteen thousand bottles total. Make a recipe for this one. No. We make, eight thousand, both of Bruno and eight thousand of a GT team. So what makes the terroir special there? What what do we what can we expect from a Bruno from the southern half of Monteaccino? It's, very my five their point, at the at this part, it's very beautiful. It's the hot part. Hot part. Yeah. Of not that gina? Yeah. And So you're influenced directly by the Mediterranean, aren't you? Yeah. Yeah. Yeah. What what altitude are you? It's between three and four hundred meters. Okay. And is there all of the vineyards all in one plot? Are they all in one position? Yeah. Yeah. So it's only five hectares, and, it's a old Sanjovese there was also the HTTP Toskana red wine, and we make, with one hundred percent sangiovese. It's the same grapes, but in Italy, you have, two paper that, in this case, that one the denominator is different. We have a IgT and the CG. Okay. So what about your soil type? What soils do you want? A charcoal and, claim. Chalking claim. Yeah. And what is the particularity of being on the south side of Montalcino? It's more aware and more my father point, on the elegance of the wine and, to have a acidity, a good acidity, and, a long finish. Okay. So your father's very well known consultant. Yeah. But does he leave you to make the wine? Are you in trouble? No. So your dad does that. Yeah. I mean, you help him out a little bit in the winery, do you? Yeah. But for the economic part, you know, for there. Why making? Well, then tell me a little bit about the the market for brunello at the moment. Obviously, it's a very one of Italy's most famous wines. Yeah. When you go abroad selling the wine. Yeah. What are the typical questions that you get asked? Obviously, apart from price, and availability? The best market, sure, the America. Also, the, North Europe, like, Denmark, norwegian. And that's winning. Mhmm. Yeah. A very good market. So do you have to do like wine dinners and things like that? Is that what people like? Yeah. Yeah. Yeah. Yeah. Yeah. We do wine dinner. And they'll love also the IGT because it's very fresh and that you can drink now. So, basically, the EGT, what you're saying is it's a hundred percent sangiovese. Yeah. So it's a hundred percent sangiovese from Montecino. Yeah. But because of how the land registration works. Yeah. Yeah. Yeah. So it's basically a brunello that can't be called a brunello in some ways. It's almost like a brunello that is, it's from the same land as we know. Yeah. It's the same. But, Same bright variety same land, but it just has to be called E GT tosco. Yeah. Because in italia, yeah. But does that Cneo? Because well, obviously, for for Bruno has to, for it to be Bruno a. The bland has to be registered for Bruno. Yeah. Wine has to age five years before it's released to which a couple of years might be in wood, but for the E GT in wood or not. Yeah. At only forty month. Fourteen months. Yeah. And the brunello thirty month in wood. But, yeah. So what is the price differential? Is it Bruno three times more expensive? Five times more expensive? Two times. Two. Yeah. Double. So that sounds like a quite good value. Mhmm. Yeah. It's a very good, g p. And And just tell me about Santangelo and Golly. I I know it quite well. I mean, do you often go out and eat there in the restaurants? Or you're used to I stay in Florence. That's a bit of a change. Because Santander's a population's about I don't know. It's a hundred of us in that one next time. Yeah. But it's a very nice little town. Okay. Yeah. Why why is it called Georgo? Georgo, the initial of migrant parents? I love I love talking family history. So here's the g. Was that a Giuseppe? G. Gio stay for Joana, my grandma. Mhmm. And, do stay for my grandfather, Donatello. Donatello, that's nice, man. Cool. Yeah. It's, my motto of them because they make a lot of people sacrifice for my father. So But did the were they from, Santans, or were they from somewhere else? Where were they from then? Florence? Yeah. My, my grand father, my grandma is from putting on and freely. Really? Yeah. Okay. It's, so how come, how did they meet then your grandparents? Doing, the military of, my grandfather. The military period, he he's staying putting on him, and so I met my grandmother. Right. Yeah. So it was a bit of a transfer coming down to that. Yeah. Cool. Okay. Anything else you want to say? That there is a new project. Tell me. In Sicily. We change region. Do you have another project in Sicily? Or is it your father? Yeah. My father What's that then? Where's that? In a on the Etna? Mhmm. Yeah. And How big is the vineyard? The DG? One extra only. And, yes. Yeah. Only one hundred percent. And the name is Alberto. Yeah. Right. So albernet says, presume me Bushvines, Albernet. Yeah. So this is Georgia's Bushvine project on it. Yeah. So have you already produced the first vintage then that we had one in there? At the Venita Nides, the year we presented the wine is a preview, and we'll go on the market in October, November. So that's The vintage two thousand sixteen. Two thousand sixteen. Yeah. And in terms of pricing it, what is the price difference between your It's in the middle between, well, between a EGT and, yeah. So it's like a stepping stone. Yeah. So you have the EGT, which is, hundred percent for Montecchi. Yeah. Then you have the Narado Muscaresi from Aetna. Yeah. And then at the top of the table at the top of the tree, you got the brinara. Yep. Cool. Alright. I just wanna say thanks to Bianca Ferini, for telling us about giordo and Yeah. I've barely joined. And I've already joined on, the Aetna volcano in Sicily. Thanks for coming in today. I only tell him wine podcast. Thank you. Cool. Brilliant. Thanks a lot. Follow Italian White Podcast on Facebook and Instagram.