Ep. 91 Monty Waldin interviews Francesca Paladin (Casa Paladin) | Discover Italian Regions: Tuscany / Toscana

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian wine podcast. My name is Montewall. And today's guest is Franchesca Paladin. Hello? Hi. Of the Casa Paladin winery in Anoni Veneta, which is in the Venator region of Northeast Italy. Family winery or Family winery's. Yeah. Let's let's at the beginning, but when was the when was Paladin founded? A Paladin founded? Well, Casa Paladin. What's the correct title? Casa Paladin, that's the umbrella of, all the wineries. And we have four different wineries. The first one was Saladin founded in nineteen sixty two by my grandfather, Valentino Paladin. And then, we have, Boscoutin, Marlou winery, founded in the eighties, also in, Vaneto and, a bit in the fury region. Yeah. And then we have, Castel Vaki, Premier de Castel Vaki, which, was founded in two thousand and four. And we acquired it, in two thousand and four, but, it's a really historic winery from, ten forty three. So it's, it has a really long history. In which region? In Tuscany. Okay. Which particular region? In Canticlassical region. Okay. And the next one. And the next one, it's a Taliban army in Lambert in, France and Corta region. Okay. Is that it? That's the whole That's the whole. Okay. So how do you organize yourselves running all these different wineries and branding everything? And how do you do? We run the main thing in, in Vannet. We have the main offices for the commercial part. And then, we produced, and we have, also other people in, the different regions for the direct sale. Okay. So the original paladin winery, what are the main wines that you produce that? Well, in, Paladine winery, we produce, prosseco, and also the typical wines of, the territory. So the fourth quarter, and then, international varieties like, sovignon Blanc, that adapter really well to that kind of territory. Okay. So what about the local grape varieties that you're working with? Are they is it useful having the local grape varieties as well as the international ones? Are you seeing any trends away from, say, sovignon? Any trends people are just getting going crazy for Ryfosco and ribose? They really like Rifolsco and, also Rabozo and the local varieties, but also some international ones that, have a really different characteristic in, our territory, work really good. Mhmm. Yeah. We do also see that with double maturation on on the grape and on the vine. And, also our Sabineon Blanc, it's a really, really appreciated. And, it's, really, particular. Right. So tell me about the serial, the double firming. You talk about, not not like dried grapes. We dried the scraper directly on the plant. Right. So how do you do that? You gotta you gotta hair dry it out and stand next to each bunch? No. We just, cut the the bunch. Right. So you cut it to deprive it a bit of water and let it concentrate and so all the flavors concentrate and get uh-uh more taste and more aromas. What is the wine called from the syrup with the dried grapes? It's from the Paladin line when we want to evaluate, really the variety of the wine. So every, wine doesn't have a proper name, but it's just the name of the variety. Is it a sweet wine, the syrup? No. No. It's not a sweet. The sweet one, it's, the soandres. Okay. So you're making a dry syrup from dried grapes, partially dried grapes on. Yeah. Actually dried grapes. So how much alcohol is it? Because usually it, it's a great that grows on, with the higher temperatures. And so here in Vanato, we do in this way. So this is a particularly hot area of the veneto where you are. Not hot, but with this method though, you collect all the aromas. Okay. Now what about sparkling wines from Paladine? We do prosecco, and, we we have both prosecco vineyards, and we have a collaboration with the other the wineries in, the Konelianna, but we bottle all the prossecco. So it's a prossecco DOC. Right. Yeah. Do you see the prossecco boom coming to an end or are people still going crazy for prossecco? Are you confident that think they are still getting crazy for prosecco, but also from, these micro trends, there are a lot of, different trends. So people are starting to appreciate also other kinds of sparkling wine. From the glare a grape wool from that. Also from different kind of grapes. Like, they get to know prosaicco, and then maybe they want to look for other or maybe more important sparkling wines as could be Francacorta. You make a did you make a French recorder? Yeah. We make. Go on then. Yeah. You're gonna get that. In Castalo Bonami. And, we've have also been awarded as, the best winery in Lamberti from, the similar Italian Sumolia Association in two thousand seventeen. Right which winery is the is the Frenchic automata? Casto boname. So that and those are your own vineyards, are they? Yeah. Yeah. We have twenty four actors. So what's the main blend there? Is it the chardonnay and pinot noir. Yeah. And it's made like a champagne traditional method? Yeah, with the with the classic method. So what's the difference in the market for a classic method champagne style Italian wine and prossecco? Is it completely separate markets? Well, Franta Corta is not a already so known in the international markets, but it's a really, really well known and it's really growing in Italy and also in, some other markets like nearer, like, Switzerland or Germany. And also, it's really, really appreciated in Japan. Maybe because we have they have a culture really similar to our in, drinking, eating, and these kinds of things. So they're more educated to this kind of product. What about climate change in, French a quarter and also where you are in the Venator? In, France a quarter this year, we started harvesting in the earlier thirty days of August. And also in Vanator regional, we started at ten days before the the year before. That's two thousand and seventeen, which was a very hot year. Yeah. Now what about, Castel and Vicky? Yeah. Where is that? It's in a Cantic a sequinor, Adin Canti. So that's quite a high area, isn't it? Yeah. In fact, all our vineyards are between five hundred and six hundred meters high. And the soil? And the soil, it's made of cholesterol. So it's a really mineral and, quite dry. Also, this year, it was really dry. So we have, it was really costly to to water a lot, and, we also had to do multiple, vineyard, multiple Harvestre to get the all the grapes at the best level. Okay. So whilst other Canti classico produces this, why is Canti classico so undervalued by the market? Maybe because people have to be more educated between distinction of Chanti and, Chanti classical. And, many people don't Chanti, but doesn't know Chanti classical. And so, you really have to do a lot of work on on this. So that can be that I know that there is a difference between the two. Would it not make sense just to call everything Canty? And the the good wines would like Bordeaux, the Good Bordeaux suffer a lot of money, and they're not quite so good Bordeaux suffer less money. That make things easier? It's a I'm a big fan of Canti, either. I just, you know, then you have, like, I don't I there are nineteen types of candy that you can buy. Yeah. It's just it's crazy. Yeah. There are really a lot of type of candies. And, maybe because the Chanti classical has also stricter rules for the production and everything. And, it has also particular characteristic of, acidity and of, strength of the product. Because the vineyards in Calas Glasgow tend to be a little bit higher up than they are in, in the county risk space. Especially, I think Canti zone. Yeah. Okay. Yes. And what about il borgo divesh, you know, where's that? El borgo divesh, it's also in, Raden County. It's a relay we bought, near to our winery. So when you say Relay me like a hotel restaurant? A hotel. It was, old Hamlet, a medieval Hamlet that was, restored, and, and now there are, like, it's a big hotel with, many small houses that host, like, three or four apartments. Okay. The Okay. So, and let's talk about Agricanto. Yeah. What is Agricanto? Aggricanto, it's our liquefier. We made a we make in a, with a robo grape, almonda, and a cherry. K. How do you make that? It's not like a cake, because it's a drink? How do you make it? Yeah. It's Alipur, made with an inclusion at gold and made with a really younger robozo. Red wine? Red wine. Yeah. So then you add some herbs to you. That's really typical of the territory, not herbs, but the cherry and the almond. Okay. So they infuse. And also grappa. Do you have your own? You make your own grappa as well? Yeah. Yeah. We may go our own scrapper. So how much? So if we have a liter of infused young robozo red wine with some flavor bring so cherries. Is that how much spirit do you put in in milliliters? For every liter of, the red one, how many milliliters of spirit do you put in? So, yeah, the one would be fifty percent of, of the hole. And, we have grandpa for a three, five percent. The almonds, you don't just put hot, you crush them. No. No. It's a juice. Yeah. Oh, really? Yeah. Sort of juice also for the cherry. Okay. Yeah. So and do you make that in a barrel or big bats or or steetle tanks? How do you do it? In steel tanks. Yeah. Okay. And then, does it age in barrel? No, it doesn't age in barrel. So between getting the robo base wine and putting the bottle on the market, how what's the period of time between the two? Okay. Yeah. It's, about forty days. So that's quite quick, isn't it? Yeah. Yeah. It's good for cash flow. Yeah. And then, it does other, another period of aging in bottle. Yeah. Right. And what do you drink that with? What's a good dish to drink it with? Is it like a normal food or is it just Or you can just drink it like, on ice. Aperitivo. Yeah. Or, also, we we do a cocter with a robozo. So you put the avocado and then, just the more red wine. More robozo. Four robozo is just getting dumped with everything. It's has it got any friends? Otherwise, you just support it on ice cream or or a lot of, like, chocolate dishes and this kind of things. Yeah. Okay. Sounds great. So you have everything. You have a classic red Canty Classic. You have a traditional method sparkling wine, Frankicorta, and you have a simpler Charmat method sparkling wine in prosecco. Is that right? Yeah. So you've got all the bases covered. Yes. Okay. And you also make a a liquor. You also make cure called, I was gonna call it Agrigento, which is a, which is a province in Sicily, but it's agriecanto. Agriecanto means, like singing, singing, farm or singing a field. Yeah. Is that was that why you chip Who's who who who chose that name, Agadiganto? I think my grandfather did. Yeah. Yeah. So he'd he'd had several glasses of Agadiganto when he he dreamed up the name. Right? Yeah. Okay. Franchesca Paladine, thank you for coming in today to talk about Casadine, your family winery in the Vennetto, and course, your other wineries in Lombardy in Tuscany, that was the Italian wine podcast. Follow us at Italian wine podcast on Facebook.