Ep. 314 #iobevoacasa LOCKDOWN SERIES | Matteo Lunelli and Laura Maniec-Fiorvanti

Do you know how to save? Yes. For sure. We can we can show you. You know, we can we can we can explain how to save her. Welcome to the Italian wine podcast lockdown series. Every Monday will be connecting with Italian wine people. Join us to find out what they're doing and drinking today. This podcast is brought to you by Colangelo and Partners, the leading fine wine and spirits agency in the US. Visit Colangelo and partners on WW w dot colangelo p r dot com. I'm very well. It's so nice to see you this morning. Nice to see you too. And how are you doing? You know, I'm doing pretty good. I can't complain. I have a great family, and it's a beautiful day outside today. So I'm gonna focus on the positive. Absolutely. You know, at least in this moment, you know, having good health, it's, it's already something very important. So me, my team, my family were all well, and so I we can't complain at all. I'm so happy to hear that. And I'm really excited to do this interview with you because I've I've been a huge fan of, the wines of Trintodapkin, of course, the wines of Ferrari for so long. I feel like we're family even though, you know, we're far away because through wine, we're all connected. It is. And I have to thank you very much for being a great ambassador of Trento doc. This is also on behalf of all the Trento doc producer and on on behalf of Sabrina who is a very good friend of yours. Yeah. It's it's very easy to love great, wine, especially great sparkling wine. I'm I've always been a fan, and I think it goes with everything. And and what we can talk about that in a little bit, but, I wanted to, I've just to casually talk about what's going on in these times and, perhaps how you're doing and your family and what you're doing to keep busy. And so maybe, we'll start by I know you're the CEO of Lunalli Group. It's a big job and you have a lot of things that you're responsible for. So how does it feel just being, you know, working from home and staying home throughout all of this? You know, it's a it's a very difficult time because, there is a lot of uncertainty. And, for example, here in Italy, most of the businesses and industries are closed, while, for example, in the, in, food and beverage companies can be open because, and especially it because of the work in the vineyard, we cannot stop it, you know, completely because nature doesn't stop. And so there was a very big responsibility in managing the company and the group and the people in this in this situation. I think that our absolute priority was to make sure to keep everybody safe. So we had to reorganize all our, work in order to make sure that the contact between people was absolutely minimized and that people would stay far away one from the other. So so we get a a beautiful line. It was also trying to get to the end of the weekends when I was in New York. Yeah. Yeah. It's very difficult, but this island is so beautiful because it's only, full time residents, two thousand people. But, you know, in the summer, it gets to be, like, ten thousand. But since we're in April, when we first came out here, we were, just, you know, maybe Not too many people, but but still my husband was a little bit nervous. You're gonna meet him one day when we come to Trentino. He was a little bit nervous. He said, well, what if we run out of food? So we went we went to the grocery store where we're doing all of these things but we were eating the same thing, chicken, beans, rice, you know, like all of the staples, but we're lucky because we live near all these bodies of water. We have so many beautiful beaches. So we go clamming, you know, we we go in the beach and we, we have this incredible thing that we do where we, like, in the summer, we can go with our bathing suits, and we can dig with the rake for the clamps. But in the winter, it's too cold course, to go inside the water. So one of our neighbors, he taught us this new method where you can take, like, it looks like a foam board, you know, like a gray board. And you put your boots and your rake but you can sit in the sand and you can just dig for the clamps. So I become such an expert. This is what I do to get my, my anxiety out. I become such an expert. And I was thinking about Trent, one. Right? So imagine if I had to eat clamps for a whole week and nothing else, I can make different preparations of clamps to go with all of the different styles of Trento dot one. So for example, you were saying like, and I knew it's true from working with all the beautiful producers there. Some people make a very refreshing crisp clean sparkling wine. So for that, we can make some raw clamps. Just we can just shuck them and But for some of the ones like Ferrari, the the the ones that have extended leaves, we can make like clam chowder. So we can make like baked clams. We can do so many things. So what would be like a joke? Even even a spaghetti with clamps, sometimes I don't know how it works with your clamps, but, it's a it's a good pairing with, with, with trained dog. You know, in general, for example, when you have certain attach of, of effect of of, of, that the the the the the crisp acidity of Centrento Doc is a good balance. And, you know, raw fish, obviously, is, is a very typical and perfect pairing. And it's funny because it's a mountain sparkling wine, but it's a certainly, you know, a great wine for seafood. Should we open some sparkling wine? We're talking all about this, Barcline wine, I'm gonna open this trinkled up wine here before myself a glass, but I had a question. So I've always been nervous to savor wine, like, at, a long time ago, was on a cruise ship, and I tried to savor a bottle of champagne. I I'm a champagne lover. I love and sell so much, and Trento Doc, of course, sparkling wine, but I I've never savor ed a bottle because I'm too scared. Do you know how to save Yes. For sure. We can we can show you. You know, we can we can we can explain how to saber. Actually, if you have to pay attention every time, you know, this is something that you need to do with, with a little bit of attention, because, you know, especially, you know, because, obviously, glass can be dangerous. But I can show you how, how, you, how, you know, how to do it, then, you know, I, I always, say to people that they shouldn't, you know, repeat unless, you know, there is somebody who knows how to do it because, again, it can be dangerous, but I can show you. Yeah. I I also wanna see your mountain. I wanna see the beauty of of Trentino. So It would get because for sure we want to go outside to Sabor. So let me take the bottle. I show you how to prepare it and then we go out so that you see the mountains and, and, that's also the appropriate place to to saber because, you know, inside of a inside of the house, can, you know, you can do a lot of damage. Yeah. Yes. I don't want that. You have to identify in the bottle you know, there is a a sign that indicates basically where there is the two parts of the bottle get together. So, you know, if you look carefully, so you will notice that there is a part where you can see there is a sort of conjunction. It is very important that when you savor, you go exactly in this, you will savor exactly in this area. Because this is the area where the bottle will be, you know, will will make, you know, will will create the break as you are looking for. Right? First of all, start from a cold bottle. Normally, for example, when you are in the mountain, the perfect thing is to put the the neck inside of the snow. Oh, I love that. That's right. It's very cold. And it's even better when you have the the neck, which is colder than the rest of the bottle. Okay. Or if you have a glass, you know, a glass, a nice bucket, put the the bottle upside down. That's a good technique. Then, you prepare it. And, I normally I normally do I normally take away the cage. Why? Because, because otherwise, when you will heat with the saver, you eat this part of which doesn't, you know, and it doesn't really work well. So this is what you can do. So you just raise it a little bit so that the glass is free. Okay? So in terms of temperature, you know, for train to dock, we, you know, we normally suggest to to serve it, at the temperature, which is let's say from nine to, you know, let's say ten to a ten eleven degree, depending on, you know, usually the warmer, it's better for reserves. But I the fact that it's better to have it a little bit colder than warmer because if it's too cold, you will leave it a little bit on the glass, and it will it will warm up and opens up. When it's too warmer, there is no way back. So that's, that's one thing that one very, you know, obvious comment. So now we can go. I I actually hear, I don't have the the the the typical saver. So I took a knife. Oh, nice. I can take a knife, but I don't use it obviously from the from the area in the area where you normally cut the meat. Right. It's better to use it on the opposite side. Otherwise, you will damage the knife. Okay? And plan so what you will we will go outside And with the night, I will try to do it. Alright. So normally when I do it, it works, if there is a camera, usually, you know, something gets wrong, but we will see together. Well, I'm faking you. So let's move. Okay. Let's see if it works. Wow. You see, nice and easy. That was so good. You're a professional. Thank you. And you see, it gets it gets becomes very sharp. So, you know, one thing that I really have to say know, never put your finger on top of it because it becomes extremely sharp. And obviously, don't, don't put it on your mouth because I've seen, you know, this is where our people normally, you know, gets, gets, you know, It's a problem. Okay. So now because of the of the pressure of the Ferrari, everything gets thrown out. So the the wine is perfectly clean, and we can have a glass together. You see our Ferrari per Libianco. The neck is, has been cut perfectly. I see. Yeah. You see, it's, it's quite, because with heating the the the the glass, exactly in the point where there is the con conjunction, since it's cold, it gets broken sharply. And it's important because so you have no being so clean, you can understand you have no piece of glass that can come into your into your into your wine. Can you can you use something besides a knife? Have you ever used anything besides the back of the knife? I have to say that people try and sometimes, saver with so many things. I've seen people savoring with anything, with even with the ski, or even with, with, watches, iPhones, and, But, you know, as I I, as I said at the beginning, also always make sure that you do it appropriately because, you know, it's a it's a game. It's a, it's a it's a, It's a joke, but, it has to be done appropriately and with a lot of attention. One thing I want to underline, to underline is, remember, is a piece of glass with the cork will fly away. I was in a garden with nobody else so there was no danger. If you have people in front of you, never do it. And another thing is sometimes people say, oh, I want to make a movie of you. Never put somebody in front because, you will be, it will be dangerous. But, you know, I have to say that as a as a game, I made it also with the ski ones, with my friends, and, and doing with the skis, you know, it was, it was fun. One, one curiosity, you know, somebody can perhaps, think how did it start, you know, and the, and the tradition of savoring actually comes from very far away. It was from, it started from the the troops of Napoleon, the Napoleon troops, because, and there was this tradition of taking a bottle of champagne and open it with the with the with the saver from sometimes, you know, even from the horse. And and so it's a tradition that comes from far away, that, that, that we are continuing in a sense. So the savoring has been, I think Napoleon took his sword and savored the bottles of champagne. Grats? Yes. It was Napoleon and actually their troops, his troops, who, traditionally, after the victories. So it is, it has this touch of the history that it's, that it's a nice one. Plus, I have to say that probably at that time, you know, the the the glass bottles were not as they are now. So it was, it was, you know, the trick was probably even more difficult, but they had big they had big sabers. So the origin of sabering comes from there. And, as I said, nowadays, people tries with many other many different things. I've seen, I have a good friend who does it with the fork and with the spoon as well. Thank you. Well, it's funny. So I'm gonna I'm gonna build my confidence, Mateo. I'm gonna start to try to savor some champagne tonight. But I would think I'm gonna repeat what you said. The do's and don'ts. The do's has to be very, very cold. Right? So I don't have any options. So I'm gonna I'm gonna use the ice bucket and ice the neck. That's correct. Right? That's perfect. So put the bottle upside down so that the neck becomes very cold inside of the eyes. That's a very important point. Then then I'm gonna make sure that I I I find the seam where the two pieces of glass connect Absolutely. So that you will go with the with the saver of the knife or anything. You will go exactly in that point. Okay. I'm gonna make the and heat the the glass exactly, you know, in the area where the con the junction is. Okay. I also, as I showed you before, I took away the cage, because otherwise, you will eat not you do not eat the the glass. But you will eat the cage. And this creates this is, a little bit different, you know, because it's the it's the sharp, touch of the knife towards the glass that creates the perfect break. Perfect. So again, with the tension, We we've a lot of attention, you know, enjoy it. Okay. Perfect. And make sure that no one is standing in front of me, and I try to take a view of the mountains. Yeah. Even when you are, you know, you could do it, you know, even you know, the important thing is nobody in front of you. Okay. I'll try I will do it inside the beach into the way into the ocean. Yeah. But make sure that you get back the the piece of, of the cork and the piece of, of, of glass. And we spoke about sustainability. I will go out and take my my my my cork as well from the garden. So first of all, cheers. Chinchin. Thank you very much. You see in the in the train to dock, for example, in the blank, the blank, you should feel the flavor of the chardonnay. It's a nice white flower, extra flavors, which are typical of chardonnay. By the way, Tarantino is also very famous in Italy for headquarter. So it's not a chance that, it's not by chance that I think our chardonnay has these beautiful apple flavors. Well, you tell all of my friends, all the Trento Doc producers that everyone in New York says high, and we can't wait till date. We can see them in person. And please just know that we're when we get to open our restaurants, we're going to support the line. So tell everyone we send our love and, maybe, hint into the producers of Trento dot She she into all the producer of a train occur, and, you know, thank you very much. It's it's important for you to have lots of good points in, in the United States. We look forward to come to New York into the United States, again, and to talk together. Salute Come again to visit us. See you next Monday for another virtual wine journey Italian wine podcast lockdown series.