Ep. 124 Monty Waldin interviews Sara Goretti (Goretti Winery) | Discover Italian Regions: Umbria

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian wine podcast. My name is Mont award in my guest today is Sara Goretti of the Goretti winery inumbria. In fact, you have two wineries, don't you? Yeah. Correct. Let's go step by step one by one. Let's start with the one in multifal. Car. Mhmm. So what's that actually called? It's called the factorial de mora Salciano, and the one where it's called like that because, we have a little, a little wall coming from the period of Saracens. When was that? When were the Saracens around? Saracens were after the truce enrollments, there were the citizens. So the INT population moving by horses in the little mountains, the little, actually, sweet eels of Montefalco, where we are located in Pietra Wuta, actually. Is that what it's called? Yeah. That's a little, the little village. Is it? Yeah. So what's it called? Pietra? What what does that mean? Uta? What? Uta means, that doesn't have a point, but it's a little bit round. Probably be because The stone, you mean? Yeah. The stone. Yeah. Stones. So was that what they were building the the buildings from? Yeah. Correct. Okay. And that was, the Sarison period, which is what, that was, one thousand two hundred years ago Yes. Roughly. It has been just a while. So that's the Coretti winery. So that's in Montefalco. Correct. So let's talk about your, your vineyards. How how large a winery are you? Yeah. The winery, actually, it's a medium, medium winery, considering for the multi five size wineries. We are just sixteen actors by property, and they are completely owned by the family. And, we are just across the village. So we are just in front of the village, one of the closest, common of Montefico, and then you have Castel Ritaly and Jana del Lumbria, and then many others are all around. So How which village is yours, sorry? It's a Okay. And and, is it is it on a hill? It is. Yeah. So it's always a military. It was a military strong point, wasn't it? Yeah. So your vineyards must have very good exposure to the sun, the wind. Perfect. So if you think that we have an east the west exposure. So the the winery was born there because we decided. So it's not just because it was there since always. And it was an investment that my father and my uncle decided to have about twenty years ago. So what's your father called? My father is a Stefano and my uncle is Jamluca. So that's his brother. Yep. Are they still alive? Yeah. They are. They are the third generation, the the the man generation, and then there is the pink generation with me and my sister, Julia. And now, actually, is coming. What are your pregnant at the moment? Yes. You've got it not very long to go. I wish you every success with that. Thank you. So just tell me a little bit about how things have changed in Montefalco. Obviously, the Sacramento, the red wine from the Sacramentoina grape is seen as a very panic, tough sometimes wine. And obviously, the trend now is to drink wines that are a little bit smoother tasting. How are you how are you styling your wine for the international market? That's actually a very interesting, question because we have two winemakers. We thought of your and and the one with more experience and more than fifty years of, of a harvest. And the other one is more younger, about thirty, thirty five years. So of a of a work in the vineyards and at the winery. And they actually are our immunological, winemaking experts who works with my uncle together. And, so we have a part of the family only doing all with something, and then a support of a specialist and, a professional, support helper. And, actually, with them, we decided to have a very specific table. So once the grapes are by hand. They bring the winery in little cases. And, in the these little cases, we move these cases, the the the the the boxes in the the this first first table. A converter sorting table. Certain table. And that here there are four women selecting the the the parts and removing any leads, anything that you have. And then there is a sort of escalator that goes to a machine that separates the, the fruits to the green part. On the stem. The stem. And then, you have another table. The certain table, the second one, it's more actually more precise. So you remove everything that was not removed before. So I think So so the idea is to get clean fruit with no herbaceous. No. You will have the perfection at the end of this first step. And then as I said, the winery was born like a winery. So it was not the other one we we own in Peru that is a very old, and it was before, sort of, honey molds and wine. And then we specialize in wine about thirty five, forty years ago. Only here we have a high, the hair, it's all perfect with the humidity. Everything is controlled by computer. So it's very technical, very proper. So what about the market? When you, you know, a lot about the international markets, how how are things changing for Garantino de Montefalco in international markets. What's the feedback that you get? If we consider about ten, fifteen years ago when I started to work with my family full time, a hundred percent of full time, I think, people's Sacramento, if they can pronounce the name, they will not remember. For sometimes, they like Montefaca because they get wrong with Montal Chino or something similar, but for sure they didn't know what it was. And now it's getting more well known and people are more interested. They are curious to have this very different and very particular, very peculiar, great. And, actually, the seventeen, you will love, or you will not understand the grape, I think, because it's such a tonic grape that or you appreciate the the the strong strongness, the powerful of the the the grape and the wine, of course, or you will never understand what you can have in ten years. In fifteen years, you need to see longer. So to have a long time. So when you when you go into the market, I mean, what are your biggest markets, first of all? Export market, it was since always US now we actually are more in, the extreme orient to Asia. They we really find a very high hand clientele in, Japan, our first, real first market. We are working now in Korea, South Korea and, China in six, little, because China is not a market. They are many different markets all in one. So we work in six markets. And what we do for them, for all our clients, we don't want to change what is the quarantine or the real full body strong intents, the tendons we were talking before, but we have always two years in late release the one. So you keep longer and you have the wine when it's ready to drink. So when you're going to these markets, is the Sacramento being drunk on its own, or is it being drunk with food? And if it's being drunk with food, which specific food are are people drinking Of course, we can't say always our local food because, we have to think a more open mind, more, more international thinking, probably a white board is not always what they are used to cook. So we give them spicy food, the intense. So they're powerful, the most intense. So they will pick what they think from their kind of, local cuisine. So that's interesting because, you know, often we just think that you just said that, you know, if it's a strong red wine, a quite botanic firm red wine like a sort of a traditional bordeaux, for example, Seguarantino has a lot of similarities. And you think, yeah, you have it with, meats or cheese, and you're saying, actually, no, wine critics like me would say, oh, you can't have a very expensive red wine with spice icy food, you'll ruin the wine. And what you're saying is actually, this is the perfect wine for, for this kind of, these spicy dishes in that market. Yeah. I agree. So whatever, you are going in South Korea, probably they are going to have a a soup, a soup with many different kinds of, veg volts and different probably kinds of of meat, all around, all in one piece, and that would be great if it's a strong intense, taste. Of course, if you're going to have, paired the the serpentino with a Japan food, we usually have a it's our target with something a fish that is, it's great. Like that. I think for a day taste, they understand that that's, for sure, that in most intense taste they can have. That's that a good match for the seventeen. So when you say in Japanese, so the fish there, is it a very, fatty fish? Is it very Yeah. Flavored, highly flavored fish? Mhmm. Could be even a salmon. Sometimes just a salmon would be a great match that has to be grilled probably with some spices on top or not just, rare, but probably a little bit overcooked that helps to make the, you know, the the skin, a little bit softer. Sweeter. Yeah. Sweeter. And then it goes very, very well with the savory nature of the Sacramento of the seventeenth. So you mentioned China. Obviously, we kind of say all the Chinese market, but is he said it's it's actually lots of different markets. What are the differences within China when you travel around? Where are you going? And again, what are they eating with, or, with the Sacramento? If you're going, for example, in, Beijing or in Shanghai, you probably are going to have a very international cuisine. They probably it's very similar to big cities, metropolitan cities or in a in a Europe or probably just a few different but, also very similar to, US. If you're going in Tindu or if you're going in, in different areas that they are still not very international, probably they are going to have with some kind of dock that is, not the UK duck that you feel the the, you know, the crispy taste of the skin, but you have it over cooked or sometimes a boiled duck, and then put on the stove and that they try to make a little bit more roasted outside, but it's different. But I think it's a good match as well. Probably, sometimes they mixed with, some pickles. And, I will never suggest pickles because of course, there is, the big vinegar that doesn't match very well with Sanrentino. But for their taste, I have seen that they like it. So probably, different culture, different tastes, different habits. So when you come back to Italy, have you tried at home recreating some of these dishes with, Sacramento. Yes. And, you know, my, actually, my very big, dream was, a few years ago to have them trying our recipes, and that's why we wrote a book, a recipe book. My grandma actually wrote the recipe, and that I was traveling all over the world, and that I asked to my friends, a chef or Sommelier or someone who really is involved in the wine and the food business to support me to make some translations. So today, we have a a cooking book of Italian recipes, very local, translated in fourteen languages. Sort of a instrument. So, all over the world, you can travel and say, that's your cuisine. That's a great match. I can suggest with this kind of, case, the, my wines, but if you are curious or want to try. We can cook together and, let's close our eyes and be in South Korea, probably try some Italian recipes like, our local food. Yeah. It's a great idea because often as as, traditional countries, maybe France, for example, obviously Italy traditional wine producing countries. People do get very stuck and say, right. Bruno has to be with, wild boar. Yeah. And what you're saying is actually we should think, just because the wine is Italian doesn't mean that it can't go with very, very varied and very different cuisine. If you are used to have a tortal testo that is a very nice, a sort of, crepe, a little bit thicker that is a cut in half and in the middle, it's filled with a some salami or a prosciutto, or you can put some some some vegetables So what's the basic? What's the meat there? The two how'd you say that again? It's a tortal pesto. That is a sort of a a big piece of bread that it's a counter dough that you cook in a stone. You put the stone very close to the fire and when it's a very hot work, you can work this, this stone, and you obtain a little bit higher because you use east. Not just It rises a little bit. Price a little bit. And you cut in the half in the half. And, in you can have as slice like a pizza. And what do you do with the stoner? Don't you wrap it around the stone? It's no no. You don't wrap. You just have a sort of pizza. Pizza base. So you make the dough. You roll it. You put it in the oven. Mhmm. It rises a little bit, then you slice ice it. Yeah. Correct. And then if you don't make a sandwich, you'll just put in the meat on the top. Correct. And, that's a suggestion, but if you are going also, sometimes in, you don't need to go very far away, but in Rome, they are not used to have the to from umbria. They probably will prefer to use with a different kind of bread that is more local. So think when you are in Japan or China or whatever. He probably will not have someone who can cook for you Total Tesla. So probably it's a good suggestion, but if they will are not used to have, why don't try with something that they are used to have and the their habits and the find the the the combination Okay. So when you travel, obviously, you get to eat a lot of different food with your Sacramento. We always have Sacramento and a lot of different food. What is your what is your top dish? What is your favorite dish after a long hard day selling wine? And you're you're in some of a foreign country far away from your family. And, What is the what is the dish that you think? Oh, I'd I've had this dish many times before, would I still love it? Yeah. I think that's a good question, because it depends wherever you are is. Very different. But sometimes, you know, in the US, even with a hamburger. Just a hamburger, you really like to have a very good steak or a nice hamburger and don't think of the McDonald or it's something. Proper. So they really picked the right meat, and then they made it all together sort of a meatball. And then I think it was a really good experience for me because I probably my father will never accept. Even if the match, works, just seeing the onboarding match with a nice reserve of two thousand and two, Sabrentino de Monte Fargo used the for important dishes here in Italy, probably the some pig gins, made a field with some kind of herbs, and then you have an hamburger. Different different parts of you, but same result. Okay. So let's talk about you say you have, two wineries. So tell me about the other winery. Actually, the other winery is located at the in Pila. It's a little village, close to Perruga. Perruga City, it's actually a beautiful city. Thanks to the it Truiskan origins, and the the very well known, at Truiskan Taco Place, and the festivity, the Jazz Festival. We are doing chocolate and jars and the university of the four four four students. Yeah. And the winery and put I mean, how how did that come into your family? How long was the family owned that? It's from my great grandfather. What's your name? So, gisberto. Gisberto. Gisberto. That's interesting, though. And, today are three, the generation active in the business. So if you're coming, probably the first person you're going to meet is Nona Marcella. That's grandmother, Nachella. Yeah. And, she will like that you call her a drama. So she will like to say, I'm already she will introduce herself with a not Marcella. So grandma Marcella. And, she's the person in charge to make any kind of activities, but one is very, very popular, the winery cooking classes. How would did I guess? They are very That's where you get your love of food from. Yeah. Mhmm. They are very fun. First of all, they are fun. People come there and they will come back for sure. Or some friends refer from, from people that already visited because, he's not just a tasting. You really are involved in the process of cooking if you are not so lucky to be in the harvest time. So if you are coming and you can go in the in the vineyard with my my grandfather, eighty seven years old, but he is very terrible. So he really likes to walk there with a his head going around and say, don't touch. Don't eat. You can't use it. We are going to have a later taste, but now cut in like this, or don't push too much when you pick a grapes, so he really likes to select the grapes. So for the cooking school there, what are the, I mean, is it the, the dishes that are cooked there or being taught there? Are they very traditional, umbrian dishes, or is it international? How does that work? So when there is my grandma, the grandma, non Amachella, she only cooks local. And she's Right. So what are the what are what are her signature local dishes? Actually, it's a kind of pasta that is called umbricelli. So it's a sort of spaghetti but rounded with a a wall. A whole of that. So it's a hollow spaghetti. Whole, whole spaghetti. So a little bit thicker. So how long would the hell actually longer that how long would the how long would the how long would the how long would the a r a. Thirty centimeters. Yes. One foot. It's quite long, isn't it? It is. But how fine are they? How fine is the hole? It's a very, very little, so very, very little to make a hole. You have to be very careful. So you're using like a pro I would imagine like a piece of wire. Not as wide as a pen or a bire, or a pencil, but much much more more. I think, like, you know, the A needle. Needle. What is a classic sauce for that? That must cook very quickly, though. Yes. Well, like, three minutes. Okay. And then the sauce, a classic sauce for that? So so it's, with meat. We are not vegetarian. Okay. So that we Kani Mashinata. Mhmm. So that would be, minced meat. So what would it be beef? Usually, it would be beef, big, and sometimes also, gold. Quite nice. So all three mixed together. Yes. That'd be quite sort of sweet tasting. Mhmm. And then any any, tomato with that or spices? Yes. Of course. Tomato, it's it's very, very important. So a little bit, not too much. It has to be a lot of sort of arabiata. So it's slightly spicy. The pepperoncino, yeah, with the, chili pepper. And what is another signature dish of, your grandmother? Another one that is very popular is the lasagna. We really like to cook the lasagna. So is that with cheese or without cheese? With. And you're using which cheese for the cheese part? Usually, the cheese part, it's a mozzarella on top, and in the middle part is a sort of parmesan cheese. That's a juicy. It will be easier to be melted and, on top, there is more sort of pieces, bigger pieces. So in terms of two two of two of the wines that you make, if you have to suggest two wines for those dishes, what would you choose as a white? If you if you only had white wine for each of those two dishes, which which white grape would you go for? And then if you only had a red wine, which would you choose only four wines from you. Okay. That's a big choice because, actually, we produce a quite a wired, range of products. But I think, first of all, I will go with a entrepreneurial and Grequito blend. That is It's a Okay. Okay. So, Trebana toscana? Yeah. So, or better say, Gregcito, but if people prefer to call all over the world, they call the Grecito. Yeah. But better say, when there is a c h, say, like, Fuching cooler. Mhmm. Yeah. Flying your arps. That's another name for it. And a little name. Why would you choose that though? Because it's nice and refreshing. It's refreshing with a nice acidity, great minerality. It's quite, velvety, but not too much. It's a little bit of a chore. Nice texture. Okay. Another white wine. Another white wine would be the one hundred percent grated. Okay. That is completely different. Much more intense, powerful white. And, usually, it goes well with a white sort of tomato sauce, pasta. So even if the pasta is already a little bit sour and a little bit stronger, would be great with the crechetto. Okay. For the reds. And for the reds, if I have just left too, I will say the super roomry and I call like that because it's our, it's a blend of sixty percent sangiovese, thirty percent, low, and ten percent of chili jello grape. People say cherry grape, but it's a chile job. And what's he calling you? Just give us the name again. La ringatori. La ringatori. He tells it means someone who speaks a lot after drinking this wine for sure you are going to talk a lot. And, this statue of Lavangatory was an etruscan drumming statue that we found in our vineyards in, fifteen sixty seven. And today, there is a copy inside of the winery, the twelfth Century Castle, where the manories located. And the the tower is actually a very antique place where you have a tasting rooms. And then upstairs, we do wine therapy. We do the extraction of polyphenols and people who can enjoy. I need some wine therapy. Yeah. On your glass, but also on your skin. So what how do you how do you make these? So what so you talk about you talk about wine therapy. What does that mean? Wine therapy. It's, it's not a a real therapy. It's, it's actually an year of, natural mixed with, cosmetics. And you can have, skin, products and any kind of, creams and moisturizer, and then we have a serum, to just help to enjoy the relapse you had after a good tasting or a cooking class. So some of these therapies are are based on wine grapes. So how do you make that using the seeds, the pips, the stew, the skins, and then, we do the extraction of polyphenols. They tell them anti accidentally natural antioxidant of the wine and the wine materials, and we use them for the To anti aging cream, things like that. Antiating creams. Do you think I need any? No. I don't think so. But a few years, everybody will use. So I will suggest for you as well. For now, you can, still stay with a good glass of Argentina. Okay. So, basically, you do the whole thing. You've got the cooking school, the therapy, the wine. And we do up the tours. Okay. So people can really come at the one who enjoy the very nice hills and the just a few minutes, five minutes, there is the Tracy manually. And then, they are very well connected for Florence and Rome. We are just right in the middle. So it's, sort of, by car one hour and a half bus these cities, if you're going by helicopter just a few minutes, but very nice to see the all around area background. So you, very dynamic family. We are. Do you think that comes from your grandmother? She's actually the president. She is still eighty two years of very intense taste. And, very we're full, cocktail. Yeah. So she sounds like it. Mhmm. Very good. It's great that you're doing all these, add ons to your, wine business. In fact, you are the first sales, family sales person that I've heard. I'm certain from Italy that is very happy to go abroad and and let local people decide what they want to drink with the wine brothers. Oh, you must have, a traditional tuscan dish with that. I mean, I don't wanna be rude about France, but sometimes we have this kind of session with our own cuisine. So we've made the wine in Italy, but when it travels, it should go with local food. And it's up to people to find out. So I think that's absolutely fantastic. I always say the best match, the best pairing. It's your favorite food. So if you have your favorite food, will suggest today is with our Sacramento. So the Sacramento, not just Lorete. Of course, I will say Gorete because it's my brand, my name, my family, but it's a sort of such a unique grape that probably you can compare with something similar, but not with something that you already knew if you didn't have in a Sanrentino yet. So let's try to have a Sanrentino, a glass of wine, and try that in a a couple of years and you see how much really needs time. So it really getting getting better here by here. So it would be great to enjoy the Sacramento today, but think about that in the future and see that the reference. Great. Sarah Grette from the Guoti wineries, I should say. Fascinating to talk to you. I love all this, food stuff. I think we might I think we're gonna close the Italian wine podcast, and we're gonna do the Italian food podcast. Actually, you should be a you'd be the presenter, I think. It'd be a much better interview than me, with the food, but, very dynamic winery. And, a lot of history as well. You've got these incredibly historic buildings, and, you've got the history and you've got a very modern outlook to the world, to the way that you sell the wine. Well done, it's great. Thank you very much. Thank you. It was a very big pleasure for me to be in here and see you at the winery. See you at Gurete Yuey. Yeah. I wanna meet your grandmother. Okay. I'm sure. She will love you. I fancy someone at Lizzania. I really do. Yeah. Thanks a lot. Okay. Thank you. My pleasure. That's it. Follow Italian wine podcast on Facebook and Instagram.