Ep. 8 Monty Waldin interviews Emilia Nardi of Tenute Silvio Nardi | Discover Italian Regions: Tuscany / Toscana

Italian wine podcast. Chinching with Italian wine people. My name is Monte Walden. I'm with Amelia Nardi from the Brunality Montachino state called Tenuta Silvio Nardi. Yes. That's right. Tell me a little about you. You got a very interesting family history. How did your family get into wine growing? Well, we are farmers in some centuries. The first farmer, it was my grandmother. And, in eighteen ninety five, my grandfather started a business particular business, and we produced, since, since that time, agriculture implements, and that means that everything is on the back of the tractor. And we are very familiar with the kinds of the soils everywhere in the world because we export a lot there. In nineteen fifty, my father took the idea to buy a piece of land in Tuscany, and he wanted it to be in a wonderful landscape place, and he chose Casa del Bosco in the Montecino area. At that time, Montecino was not so well known. And, being a businessman, he tried to sell us some of our tools to some farmers around in the area. And one of them was a view on DeSanti that was the inventors of the Bruno de Montecino. Nineteen fifty. We sold the plowth. And at the same time, we took the the idea to start to plant the brunello de Montalcino. So how did that actually come about when you're you're obviously you mentioned Beyond DeSanti, which is the state that invented Brunillo in the late nineteenth century, this idea of red wine made only from the San Giovanni grape. So when your father was asked to go and see Tancredi Biondi Sandy, because Tancredi wanted to buy a plough from you to till his soil, What conversation did they have? I don't know. I was not there, but, my father was a so well knowner in the business, and that mom and it it was used to buy wine, so from a debutante family. But they proposed because they were a qualified producer. And the bjorn DeSanti, was a so intelligent. They understood that to ask to the businessman arriving in Monteaccino to start to produce Bernelo that would help a lot to become to let the brunello to become an important and famous wine in the world. You know, the capacity as always to combine with the possibility. Capacity is Montalcino. The possibility are the businessmen arriving there in Montalcino in the area. So we can say that one of the reasons why the Beyond De Santi family, Amons Archina, became famous, was thanks to your father's, being a good seller of plows and agriculture and influence. No. Bruno has made us important and famous because Bruno is such a wonderful wine. And we have all of the produce have to thank Beyondi Santi because he has invented what has discovered the potential of this area for the winemaking with a single variety. That's his important things. How what's it like being the head of a famous estate and being a a woman in Italy? How does that work? It works well. When I was younger, I was a little bit more difficult because for men to take serious seriously, young girls is not so obvious, but now that I'm fifty, everything is much better. But it was it was good. In Italy, was it quite easy because I was the the the daughter of the boss. So in the the first has been quite easy. Probably, we have a a great experience of the loneliness because you're a woman in a male word. So that means that you are one. And the other things are to be managed of a of every of every business that means loneliness. Sometimes you have to took a decision, we are not, which are not easy to take, and, it's only by yourself. But at the same time, I have to say that I have been up a lot by other women, by older women than me. So probably they have had the same experience, so they have helped me a lot in the in my career. So what would you advise to be to a young a younger woman starting out in in a career in agriculture or wine in Italy at the moment? What would you what advice would you give? You know, wine making means, that the meaning of the time is completely different from the other businesses. So you needed to have time and you needed to it's a challenging work. To be patient, you mean. To be patient. Yes. We need to be patient. And the same time, it to be respectful, respectful about the nature because, white making is a lot of men work, but, most of the work is on the nature. So we needed to understand what the nature is offered to us and even to understand if that can work in the markets because we produce something for customers and we have to be sure or what we are doing and what we are offering to them. If it's, not to the situation to produce a good product, it's much better not to lose time ago in producing in other places or to change work. So, what do you when you get home at night, you just want to relax. What do you do? Do you cook? Do you just sit down and flop on So far, how do you how do you how do you unwind? But I consider me to be a woman of a country a country woman. So, I am a very simple person. I like to cook. And, I like it to share my cooking with friends. Friends are very important in life because, you probably you can see them at once a once a time, but they are they are very important because they they always add something to you. Because, when, especially if you spend a lot of your life in loneliness, to meet someone else to share and to exchange the ideas and can bring you in a different point of view. In my private life, I like even to gardening, like flowers, cooking and the reading book. So what's a what's a well known dish in Montecito? What's your favorite montalcino dish that you cook with a for a bottle of brinano though? For a bottle of brin. That's depend on the season, but, I like to cook the Grandpizza, which is the piece where there are the stack, but I I don't cut in a small stack. And I cook with the guniper and the red wine. So you could, I mean, you'd have to do that on like a barbecue when you because it's quite a big piece. No. I put in the oven for two cook for five hours. How big is it? How big is your oven? Size of a car or something? No. It's not. I don't put a a nox inside the oven. The place, the pizza with the steak. So that's probably a winter dish. What about for summer? Something a little bit lighter? Ours for summertime, barbecue is good. I think pork chops are what they like a lot with a lot of spice, pepper, and salt. Always guineper and a little bit of sage too. William Hardy, thank you very much for coming in. It's been great talking to you, and, thanks for the cooking tips. Thank you. And hope to see you soon. Bye bye. Thank you very much. Bye. Follow us at Italian wine podcast on Facebook.