Ep. 1459 Vinicius Santiago Question | Everybody Needs A Bit Of Scienza

Since twenty seventeen, the Italian One podcast has exploded and expects to hit six million listens by the end of July twenty twenty three. We're celebrating this success by recognizing those who have shared the journey with us and giving them the opportunity to contribute to the on the success of the shows. By buying a paper copy of the Italian wine unplugged two point o or making a donation to help the ongoing running costs, members of the international Italian wine community will be given the chance to nominate future guests and even enter a price draw to have lunch with Stevie Kim and Professor Atidio Shenza. To find out more, visit us at Italian wine podcast dot com. Chinchin. Warning. Warning. This podcast contains information. Language. This podcast contains information in Italian, Chinchin. Welcome to the special Everybody needs a bit of Shenza addition of the Italian wine podcast. Here's the premise. The Italy International Academy community members send us their questions for Via Chief Scientific Provastorothea Chienza. We record his answers and Stacy Kim tries to keep him in line. Sometimes it works. Thank you for listening. Welcome, everybody. My name is Stevie. Stevie Kim. And this is the Italian wine podcast. This segment, which I do with professor Chienza, because he doesn't speak. English will be in Italian, but you know the drill. Somebody from the Via community will advance a question to professor and he will try to do his best to answer your question. My job is to stop him. As soon as possible. Okay. Otherwise, he can go on for us. But luckily, he has a he has a plane to catch today. So we have just few minutes. Actually, maybe like half an hour to take care of this and maybe another question, probably not. Okay. So today's question comes from Vineetia Santiago, Artianwine Ambassador from the flagship edition of Vineet International Academy in Verona this year in April, which just to place. Vineetrius is from Brazil. And he is a sommelier as a recall, and, he's kind of like a wine influencer in Brazil, Venisha Santiago. His question is the following. The San Jose group was formally thought of in terms of it pikolo and grosso. Considering the numerous biotypes and clones that it has. Is there a more contemporary way of thinking about and classifying the distinct sangiovese. Okay. I don't know. The, you know, Cristi Quato, b o t p, or c o u m o t p, Italian wine podcast. Part of the mama jumbo shrimp family. The the Okay. Vinishes. I hope you're satisfied with his, answer. And thank you very much for your questions. We have to run off. Sorry because we have to he has to catch a plane. I I have a couple more hours to catch my plane, but thank you so much for your question. So we're going to sign off here. And we'll get you on the rebound next time. Oh, he's turning on his phone on. That's it. It's over. Game over. Everybody needs a bit of Shenza. Don't forget to subscribe and rate us wherever you get your paws. Especially on the Apple, pot pods so that we can climb up the ladder in in the popularity. And thank you so much for all of you for sending your questions. Thank you via community, and thank you for listening. So don't forget to pause. And we have all of this on replay as always on SoundCloud Spotify, wherever you get your pods. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud Apple Podcasts spotify, EmailIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.