Ep. 648 VIA Day 2 Pt. 2 | #everybodyneedsabitofscienza

Welcome to this special Italian wine podcast broadcast. This episode is a recording off clubhouse, the popular drop in audio chat. This clubhouse session was taken from the wine business club and Italian wine club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Hi, everybody. Italian wine podcast celebrates its fourth anniversary this year, and we all love the great content they put out every day. Chinching with Italian wine people has become a big part of our day, and the team in Verona needs to feel our love. Producing the show is not easy folks, hurting all those hosts, getting the interviews, dropping the clubhouse recordings, not to mention editing all the material. Let's give them a tangible fan hug when a contribution to all their costs, head to Italian wine podcast dot com and click donate to show your love. Okay. Hello, everybody. My name is Stevie Kim, and welcome to Italian wine club. I'm back. Today's call will be moderated by Paul Balonia. Our recently operated Italian wine Ambassador. Congratulations, Paul. He will be interviewing Masmigliano Brambilla. I've actually just landed in Verona a few hours ago and happy to be back. Oh my god. There are so many forms, tests, apps to be filled out to get back home At certain point, I thought I was going to miss the plane. So let me just share this with our audience for anyone traveling into Italy now. And I think most of the European EU, I mean, every country has a different role. That's the problem as well. But, to get into Italy, definitely now you must also complete the EU Digital Passinger locator form. Online. That's let me repeat. EU digital passenger locator form online. It's not a piece of paper you can fill out. It must be done prior to check-in. I hadn't flown in about seventeen months. Before going to New York. So I hadn't a clue. Actually, I should ask Paul Paul. Did you have to fill out one of those in June as well when you came to Italy? I did. I did. Oh, okay. So that was already Yeah. I didn't really understand that. Well, there was a bit of a drama at the airport as, it wasn't very iPhone friendly. In the end, I had to do it from my laptop. So just be aware, folks, If you are interested in learning more, I'll send you the link so that you can save some extra hassle. Okay. That was a little bit of housekeeping there, just to let you know. Back to Ambassador Escona, Today, we are back with our sixth installment. We have the entire office on holidays until end of next week. We'll, at in Verona, we'll be opening up, the offices on the twenty third. So today, we are back with our sixth installment of the Series Ambassador Corner, which is becoming one of my favorites. We're Tain wine ambassadors and wine lovers get a chance to interview their favorite Italian wine producer. So we did, Alberto Tasca. That's with Cynthia, then Shawwen, fantastic, interview with Elan Elan Fucci. You guys should listen to that. If you have and it's incredibly inspirational and hotwhelming. Then Jill Gordon Smith, our timeline expert, interviewed Raco Tuscani, Chiropirone, terrible connection. Let let's see what don't know what the recording's going to be like. Hope we can salvage some of that tutoring, with Roberto Dimel. Then last week was very particular, interesting, a Chinese winemaker, making Aetna Wines, with Steph Inhm, and Alan Kwok, two Italian wine ambassadors from Hong Kong. Then today, we, of course, have Paul Bologna with Masvilla. His winery is called And then coming up next week, we have with Stefano Kiaro. Then the week after that, we have Jerry Hallman with Enrico de la piano. That's from Ritzy in Barbasco. And then Cynthia's back, Cynthia Chaplin with Iladia Takis. Of course, she's the daughter of Jakamoto Takis. Yes. She actually has a wineries. It's interesting. And then Hugh priest will be, coming back on the ninth of September with Ariana Okeypinti. So those are all lined up. And we've, we've confirmed all calls already published on the Italian wine club. So please. That's my drink. Remember to follow us and put on the bell if you'd like to be alerted for the next one. But in general, we record on Thursdays on eight PM, like today. Central year paying time on this. There are some time zone challenges. A quick shout out to like our backstage clubhouse manager in the front row and Joy our Italian wine podcast producer. I think she's still in Croatia. Don't forget to ping me like our joy if you'd like to nominate and interview your favorite Italian wine producer. I see that clubhouse is now DM capable directly. I've completely missed that. During my hiatus from the app. If you can, please continue to DM us on Instessa. So more than one eyes will be on that. That'll be grand. So before we get on to today's show, I must remind you that the room is recorded and, probably if we can, if all goes well, we played on the Tyne Mind podcast, but that really depends on the quality of the recording as we are being connected from different parts of the world. And went through different means and different instruments. So, you see now that this room is very much an extension of Italian Mind Podcast. So if you can give a thumbs up and rate our podcasts wherever you get your thoughts, we'd really appreciate that. And if you'd like to make a small donation even better, let me now start with our moderator today. I'm very, very pleased to present our friend and our guest moderator for our call today. That's, of course, Paul Balonia. He is our, he became certified as an Italian wine Ambassador in June in the flagship edition in Verona. Congratulations. Paul is a native to Southern California and a graduate of UCLA. Began his one career working in Napa, and then started a long career working as a Psalm for JW Marriott and Ruth Carlton Resort Brand. So he is a go to person if you need a discount with those hotels. Paul has traveled to many times to Italy both for work and pleasure. In particular, he was very keen to take UC David students on tours to wine estates. Like I said, he's now an an bonafied Italian mine Ambassador from Vineet to International Academy. By the way, we are coming to America in September. If you want more information, and we are having a tuition waiver program for the underrepresented communities for the first time. So if you can spread that good word, that would be really great. He does what I, Paul does what the Italian wine ambassadors do best, which is to promote and educate about Italian wine. So let's start. Hello, Paul, Chad, Paul. Ciao, thank you for having me today. Sis, listen, Paul, your name is Bologna. So, are you Italian? Yes. I'm Italian. I'm civilian on one side and Polish on the other side. Oh, okay. Because you're bologna. I thought you would there's some like, you know, a proclivity to affinity to but you're actually from Sicily. Yes. Yes. From my father's side, Sicily. But, I love Bologna, of course. So, I wouldn't mind being from there, but I like to visit there anyway. So, listen, why did you select, Masiliano, Brambilla, crew as your favorite producer to be, interviewed today? Well, I selected, Vineier Old Crew and, Masiano, as my favorite producer to look out for because of their commitment to experimentation and innovation So they're it's not a story about the past, but really more a story about the future. And, they're very committed to understanding Pinot noir and how to take it to the next level in Italy. Great. So as you know, I'm a bit crazy about, you know, making this, call into an educational platform as well. So we talk we always speak about the learning objectives. So what should we what are the learning objectives that we should take away from your interview today? Well, there's a couple of things. I I would say firstly, it's just really to understand, the Altropo Pabaisse and highlight why it's a growing hotspot for Pinot noir in Italy, as well as how the still wines and the mettadoclassico wines are different from other wine appylations. I also wanted to peek a little bit into the future to ask him his opinion if there's a potential for some breakthrough bottlings, in the coming years that will bring more prominence, to the category of pinot noir, like, could there be a a Sessakaya of pinot noir that that comes from nowhere in the in the future? And, actually, there's another strange things. He does, well, he's gonna talk a little bit about how he, maps the neurological processes of the brain of a wine drinker, to lead to new insights. So that's something a little different. That I thought the, listeners might want to hear about. Okay. That's terribly interesting, actually. Just as an extra question, how did you discover, Masminiano in the first place? Well, back in twenty fifteen, I attended the World Expo, which took place in Milan, and, Vigna Old Crew was featured as the new and innovative winery. It was chosen, for the region of Lombardia. And, he and his brother were recognized for, this Vinay Old crew project. So the world expo, if you don't know, or if listeners are unsure of, it's, it's a, it was an international exhibition that had every country in the world participate to show, not only their, you know, unique cultural food offerings, but also the the technological innovations that would theoretically better the food supply, while also being, you know, carbon neutral energy efficient and all that. So it was an amazing exhibition that went on for a few months with hundreds of thousands of global tourists attending. So after that, exhibition, I visited his estate, and he was generous enough to take time out and show me his winery and vineyards. And so we have him here today to talk about the innovations. Did you also visit, our Italian wine pavilion? I did. Okay. And we had about three thousand wines. That was that nearly killed me that project. About three thousand wines and six six months of that and not to main not to mention, you know, of course, the entire, preparation and their and, you know, the project, of construction. It was an incredible, undertaking, but, yeah, we used to have sometimes, like, twelve thousand to twenty thousand people go through the pavilion every day. So it's in it was pretty amazing for I don't know if those for those who've never attended the world expo before. Okay. So, Paul, I'm going to shut up as the tradition calls it, and just take it away, Paul. Okay. So it gives me great pleasure to introduce to all of you today. The the man who owns Vinele Crew. He's a very charismatic man who was the CEO and vice president of a large electrical engineering corporation that was listed on the Milan Stock Exchange. My my old job. Yeah. Well, twenty four plants, eighteen countries, two thousand employees. I'm beginning to understand how he commandeered the resources for this project. But truly, he's a very passionate soul who has now dedicated his life along with his brother to working with universities and putting effort into researching Peno noir clones, farming methods, satellite technology, and even neuroscientific experiments on wine drinkers, if you can believe that. So without further ado, I will inch introduce to you, Masimiliano, Prambilla Chow. Ciao, Paul. How are you? Ciao, Steve? I'm doing great. Oh, fine. Hello, Steve. And thank you for having me here today. Well, well, great. So let me get started with the first question. Yes. So, in it starts with the understanding of the of the Vineier Old Crew wine project, and the innovative research that encompasses the project. I know that you and your brother actually started working on this years before the World Expo. Can you tell us, how this project got started and and what universities you work with? Yes. In, the creation of the video grew wine project, with, my brother, in addition to the love for pinot noir, we were stimulated by the idea of the developing and nursery of ideas that, could bring together multiple university with the joint vision. Coming from the industrial and financial world, we are used to planning a medium long term project in which the heart of a corporate research and development becomes the main engine of the growth. The proximity to various university, Halod has to develop multiple project with, different degree cases, to direct our efforts, towards constant qualitative and, innovative research in, multiple fields both for neurological and agronomic, but also in communication and marketing. All while maintaining a constant of, crampedmanship. In developing our, vineyard True project, we were inspired by numerous wineries that, we have visited in different countries around the world for several ERs. Planning the construction of the seller with architects who took into consideration not only the aesthetic aspect, but also on the above all the functional one. In accordance with the production needs seen, from the beginning with some university that have, followed us from the beginning. Our vineyards are not concentrated in one area. But there are different areas depending of the type of pinot noir we wanted to to double up. Working with, multiple, pinot noir clones and different breeding forms with micro and misidentification. Ellodehouse to make many evaluations on the setting of Vineyard Group and, on our future development. The collaboration with the neuromarketing department of, University allowed us to reduce some costs, and to optimize our communication tools in a scientific, and therefore miserable way. Not having, inherited, some vineyards has allowed vineyard through to evaluate the most devoted lens with the best exposures for suitable development of the project without having to adapt the, what we would have found in the deferred situation. So the dynamism of our growth will continue to develop with our desire to experiment. And, we leave, all this with great excitement. And, it is as, if, every time we find the right piece of a grid puzzle that is composed before our highs indicating a new path, which fits continuously, giving us new emotion, and in Christ in the interesting wines. This combination with the university award allowed us to experiment in a conscious way optimizing, our work. Okay. Well, you know, Masimiliano, let me ask you to maybe turn down your speaker a little bit. There's a little bit of an echo going on there, but, good good answer there. You know, most people, they understood that. It's you really created this winery from scratch and and all the vineyards from scratch. So, this is something that, is really from the bottom up, developing. But, my next question really has to do with the idea of how people drink wine. I'll say here in California, many people drink wine as a cocktail, you know, in in Italy and in the old world, it's it's all about the food and wine pairing, but, Pinot noir you know, there's a lot of devotees to Pino noir here on the West Coast, whether Oregon or California, and, it can make for a very complete tasting wine. That is, you know, they'll they'll just drink it by them by itself if need be. And I, know that's a little bit different, in Italy. So when it comes to like the global style of pinot noir, with this new world versus old world paradigm, what what do you what are your thoughts on the subject of, drinking wine as a cocktail or or having it with food? Well, this is a very interesting question. I think that, the best style, to produce pinot noir is, the style that, allowed you to recognize the land in which the pigeonwar is produced. The variables are many, but, all essential to the territory. Then, there is a hand of the winemaker who contributes to give a personality to the wine. When we interpret the new harvest, we take care to give a continuity with, the previous wines by emphasizing their new characteristics. You pointed out a big difference between tasting wine in the new world and the in the old world. In Italy, we look for a lot of combinations of wine with, dishes, and probably this characteristic is due to the great complexity of, our cousin, and, the large number of nutting vines, where every Italian region could be a single state by number of dishes and wines. However, I find it fascinating that the new word gives wine a leading rule, testing it without any contamination given by the dishes. After all, there are the two sides of the same coin, in which, wine, please lead in the role, or corporal dragon is to give it continuous motion and carry out the social function of, propagation and, vulnerability. Great. I know your winery is a short drive from Milan, so I'm sure many listeners, you know, visited Milan, but didn't know how close they were to to the beauty, of the Rolling Hills on the other side of the Po River. Tell everyone a little bit about how you got started, making wine, the different wines you make and and what kind of wines are made in the area in general? I was born in the industrial world, handled more than financial one, but after a few years of financial management, I linked the planning link it to the product warrative word. And with my brother, Mateo, we share the passion for wine, and in particular for Pinonoa. Walter intrigued us, most of us, and he's in the idea of producing something in which our soul and our passion will be transferred to other throat, product, like wine. The romantic idea that, in Italy, or, on the other side of the work, a couple in love or a group of friends can celebrate a moment tasting our wines, Phil Asda, which enthusiasm. And regarding Altripo, top of Palviso is located in the, northern, Italy, about sixty kilometers south of Milan. Is very close to to airport. There is, it's just over one hundred kilometers from, Arkansas airport, and always seventy kilometers from, another airport. Otopopamis has a characteristic triangular shape on one side. There is the largest river in Italy that limit the pole. While in the south, the highest mountain is at one thousand seven hundred meters, and the proximity to the sea, less than one hundred kilometers to the south, and they are to the north, then, that stop the cold currents create a very particular continental climate with a harsh winter and a hot summer. You know, we have hundreds of kilometers of trails on foot by bicycle and on horseback, through the winding hills. We have many villages, really, really pretty. Among the the most beautiful Italy castles and spas. In the PAVIA, we have, a splendid coverage, the bridge. PAVIA is very close to the area of Fortopaveza, and we have also the Chifters in PAVIA, that is an historic, monumental complex, with, fifty century, monastery and sanctuary. In Otropol, among our splendid hills, the first day could be divided, as follows. In the morning, sport, like, walking, seeking, or course, lunch, immersing yourself in the rich and astronomical heritage of the ultra ball. Early cultural afternoon among ancient churches and the castle, We do have villages and the works of art, then, late afternoon, relax in the numerous facilities. In the evening, discovering a handleless romantic restaurant with a very wide choice. From traditional extraterrestrial to the most remote start to restaurants. Oh, wow. That's, sounds like the perfect day. Yes. I I like to think in this way. Yeah. Well, I know it's definitely different if you have, like, a hustle bustle thing going on in Milan, just to, I don't know, maybe a forty five minute hour drive, and you're, you know, just like those people from San Francisco can go to Napa Valley or in Vienna. You can go to the Vaca. It's it's it's a, it's very close and very different and very nice. So another question for you, and this is very Italy is, you know, Italy will often, blend a little bit of a native grape along with an international grape to give it its own Italian identity. And I I know you make a wine, that uses pinot noir in a blend along with Bernardo and, Nebulaolo to make a delicious wine you call No. Is this something new, this kind of blend, or do other people do it? And and what does pinot noir add to the blend specifically? Oh, wow. Always, using a pinot noir blended with other binds. We have two very interesting wines. One of which has a very compelling history because we wanted to create a wine that would contain the best of the native and historical varieties of communicating the territory through a collaboration with another company of the Ultra Pappabeza, creating synergies of value. And for me, this is very important. So when your crew has, four vines, busy that is another, Viticulture company close to us as other four, different vines. And we created together a wine that was the result of the collaboration between two producers from the same territory and two university. The first one is the State University of Milan, department of, agricultural and the environmental sciences, chaired by professor Balainte, and the department of neuromarking of, Yulema, that is the University of marketing and communication in Atlanta, chaired by professor Russo, from sixty students of the master in through the white communication, of Yulema and the Campbell Russo. So the result was a red wine with eight grapes, varieties, and we have, So the State University of Milan has made the cut. And the UN University has created the brand label and packaging with the result that, for two consecutive fears, as a table wine, The country in London gave us ninety one points, the for the first year, and ninety one points, the last year. A small demonstration of, how union can make, strength. Yeah. I I tasted at VIN Italy, a couple years back, and I was really impressed with that wine. So maybe more people will be making a a blend like that. That would certainly be, innovative and interesting. So Now here's something, that's not every vendor does. Tell us a little bit about your research project called drops of happiness, which involves brain scans and wine tasting. What's that all about? I'm imagining a lie detector test or testing one's threshold for palate fatigue or, I'm a little confused. So tell her Yes. It's very curious. So with the the neuromarketing led of the UN University, assisted by professor Russo. We have embarked on a collaboration that is the sixth that has changed our lives, totally. Because with the the marketing lab, we have organized several master in food and wine communication in which different groups of students are commissioned and different project that, result in different university cases. Vineyardru was among the first winery is in in Italy to use neuromarketing studies to scientifically measure the impact on the market of, both communication and these wines. How does the neuromarketing Lab work? We are able to measure the emotion of multiple people of different ages, different sexes, and different ethnicities through the sensory chair. The person sits on the chair, worse a ring that measure the skin conductance, another ring that measure the, hurt betrayed, wears a helmet with a different probes that analyze the positive and negative emotion on the left and the right to perform the apparatus. Then we have an eye tracking that measures the movement of, the able and the elijah that measures the movement of the facial mask calls. In practice, it is, has a if a powerful, lie detector, analyze the emotion of the person, and throw a software that analyze the brain image, the areas of the brain responsible for the taste, are, highlighted. So with this technique, we have many to make the taste objective. So through a significant, sample of people, we were able to reduce the sunk costs. Testing, before going on the market, both the wines, and the different marketing communication, such as labels, what site, advertising, advertising, and so on. So this wonderful innovation make us more competitive and strategically use in ensuring what we do and the reducing the time to return from the market. Today, we will not be able to do without the narrow marketing lab, and they would recommend implementing it to all the companies in all the sectors. So believe me, Paul is something incredible. Never never without it. Okay. You know, I usually find, working in the restaurant. People are very vocal about how they feel about a wine, but, for those that aren't, I wish I could say, let's see that brain scan. But, anyway, I know that your area in the Altropopavecse is increasingly is increasing plantings of pinot noir at a fast rate, which I assume is due to the increased production of Medidoclassica wines. So my question now is, how would you describe the difference between a metadoclassco wines from Altropo Pavece and those from other areas like Franca Corta, Trentino, or Altalanga. Right. In, in autopopiese, the traditional method is mainly based on, pinot noir as in, Alcona, while in, Franca, and, Trentino, there is a prevalence of, chardonnay. So this is the main difference. Then the sparking process is identical in all four areas. Another important difference is, given by the vastness of the territory. Where, Ultrapopa Beze and, Alta Lanka has a much, larger territories and, trenchacorta with less uniform soil complexity. You know, Trepopa Vza, the traditional method of soils, are made up of Marla, Arinacios, Langcon, and, showcase. In Alta Lanka, the solis have a Marley, Alcarloos, clearly, composition, while entrantino is very rich off in a limestone. And, in French, the soil is, same with the travelers and people. So those are the main difference between for us, the four territories. Okay. Well, let me ask you now. What what size of a winery are you? And, I know that you're soon gonna be distributed in California. Do you plan to grow? Do you foresee exporting your wines to other markets? In the US, maybe the East Coast, what what is the status of your distribution? Oh, okay. Which Vimeo crew was, conceived for total production of around four hundred thousand bottles. In order to remain artisan of wine, but not industrializing part of the production processes. This year, we should have a production of around one hundred fifty thousand bottles, and the fifth percent of our turnover. We do abroad, and, most of which in the Chinese market, where we have, three different dealers. We are not yet present in, the United States market, but we have a contact with Elocenter distributor for the California market, which, we hope to live by the end of the DCR. Well, great. So let me ask you, if there are tourists staying in Milan and they wanna, a wine experience outside the city. What can they expect if they drove out to your winery? Do you serve lunch? I know there's great views there with the sparkling wine? What would a day at Vigna Hill crew, encompass? Okay. Yes. Being only at the six kilometers south of the province of Milan. We have several tourists who come to visit us in the cellar, and we organize, guided tasting and cellar tour. And, we are very active in organizing different events. So we have a conference room for one hundred and twenty people, where we organize a team building work with, several companies. We have a wonderful panoramic area over looking at our vineyards, where we host up to two hundred people organizing tasting of our wines in combination with, some traditional, visa dishes. Then, with, Kitchen Aid has installed a very modular kitchen, where we do shop cooking with a different restaurant chef in combination with different vintages of our wines. Video two has created a wine and drivers club, where, twice a year starting from the cellar, We rent important historic villas in Monza, Milania and Como. And with, seventy sport drinks car, we combine a safe driving with the conscious drinking. During the harvest period, we opened the cellar to more than one thousand people on the four weekends of September with an area dedicated to the children, the children, which, they collect and press the grapes. For, five ERs, Bill Drew has also become an art gallery hosting a semi permanent exhibition of a task and paper and sculpture, combining the kind ofmanship of our wines with a more canonical format and of pictorial and tutorial. Yeah. Well, I I will tell you. I I think it's a very stunning place. You know, you're up there on a hill, all walls of glass looking at, rolling green hills, really, really pretty spot. So So this is a a question now that's really specific about pinot noir. And, how is it different, in your area than, say, Alto Adagier or or other regions? Cause I I definitely it was definitely richer and and rounder than other pinot noir's that I I have tried before in Italy. So how how would you describe the differences? Well, first of all, the the vastness of, the ultra poppaese creates different, variables, both schematic. So we have a solar radiation, temperatures, and rainfall, and the soil with different geological periods. Think all that, ranging from five to forty five billion hours. Kim Nwarak is not suitable for all production area, and only in change the most, suitable areas. To have high quality, it is necessary to cultivate this bind in our restricted, environments. When we decide to invest in Notropopadesia, creating opinion through, we had the privilege of being able to chose the IRS with the best location for the production in red and in the traditional method. These together with the contact a constant orientation with the State University of Milan, as, Haloweth asked to find the best colonial solution according to the soil. So with the combination of different, rootstocks, depending on the soil. The main difference between our quinoa and the trendino quinoa is that the ultra poppa vez wines are more structured and having higher percentage of clay in the soil They have more intense aromas. While in Taranto, having a medium body less tendons, they have more delicate aromas. In both areas, the young quinoa are verified with the maturation at the controller temperature. Vineyard crew has three versions of pinot noir, minified in red, one agent in steel tanks, and two agent in new medium toasted barics with a different season in woods. Were for the entire Asian period, the ones that we get, it just carry out in the utterance. Yeah. I I really did enjoy your pinot noir. And I know, I think it was, like, twenty four months in Oak. So, I mean, it it definitely, could take it. So my last question for you is, appropriately, it's about your dessert wine. I know it scored really high in the five star wine judging a few years ago. Can you tell us a little bit about it? Oh, yes. We produced a sweet muscato, and, we have a small plot of land at about three hundred meters on this level facing northwest with the clay marine soil. The wine has a particular characteristic as we normally do and a hurry harvest. Where we preserve the acid part, and the soil gives, it, a great flavor, and the prevailing aromas are green apple and seeds. So those are the main characteristics. Well, it's great. You have quite a lineup of lines. I really enjoyed them when I came and visit you. Alright. Great. So, Stevie, lastly, I'll ask you. Have have have you been to this area? Do you do you enjoy it? You know, first of all, I think I love. I was very enthralled with the conversation. It's an area that I'm not as familiar, obviously, than Francacorta of the situation. I have been I have been to, Otripopaveza, but, especially during the expo, actually, but I've not been recently. And I think, you know, Paul, remember, like, for the flagship edition, we had a master class with, you know, some, for example. You know, the consortium. I think we should try to get the consortium involved to do a master class for our students, Masiliano, maybe next year because, I'm not. I'm I am unfamiliar with Altripo. I have to be honest. And I think I've learned so much today, and I think, it could be very interesting also for, especially the wine gigs that I see. Out here in the audience and who follow us more importantly on the timeline podcast. If you guys have any questions, I see a bunch of ambassadors. I see Shawan, Corinne, of course, Melissa Leika, I'll bring the mic up in any case. If anybody else would like to ask a question to Paul Ormas Miliana, please raise your hands if this is a good time. You know, I don't necessarily want every session to go to one hour. So, if you have a good question, then you can raise your hand. Okay. I think I'm gonna start with the first question. Okay. Alright. So, Samantha, you mentioned a lot of things and really amazing ideas about wine tourism in Danielle. I'm just curious because of, you know, I know that this is gonna be a huge a question, but I'm also curious about this. Like, how do you address the situation with the decline of wine tourism because of the pandemic? Oh, yes. We we organize our work in a in a different way. So with the the pandemics, we organize a lot of, of master class in the vineyard. And, while with the the customers that we have abroad, we organized some master class, in line business with the the social. But, we continue to organize the testing, because, we we put the the people in many different areas in the vineyard, and we we teach, them, a lot of the characteristic of, our weakness. So we we organize, in this way. And, also, we we we contacted, a lot of, restaurateur that comes to visit us. So we had the opportunity to organize a lot of testing with them because they closed their their their activity. So for for us, has been a moment with, a great, a great opportunity to introduce a new, restructure in our in our wider. Thank you, Lekah, for that for that question. You know, I mean, Paul, you've been incredibly thorough with your questions so we can easily close-up the room. If there aren't additional questions. I do. I I don't want to be too cheeky. But how do you, I mean, how do you position, when you compare it with francha Corta because you guys are both in Lombardi. Like, how do you what it what are the main can you I know you did the main difference with of all the sparkling wines, but are there specific differences other than being pinot noir based? What is the choice? Why why was it the choice to be pinot nois? Is it because of the terroir? Is it because of its history? Yes. He's both both. So for history, And, you know, that, we will allow, but we follow-up with you to move you in war. So we decided to have an investment in, in this area of entrepreneurship, because, the most part of the Pivon war is in Italy, is produced in ultra popular ways. I think that, more or less, the seventy four cent of the the production of kindergarten, Italy, is, in ultra popular ways. And here, I like so much the opportunity of the territory because we come from, the one hundred meter up to, on the sea level up to six hundred meters. And this is amazing because we have three geological areas. And this account has to the right with the right clothes to produce a great, a great, quinoa can fight a red And, if we wanted to have a very good acidity, we have the opportunity with, the right clothes for, white wines to produce a traditional vehicle. In fact, our traditional method, we have the the the vineyards that start from three hundred meters up close to six hundred meters. And with the exchange of the automatic situation, This is how we ask to have a a very good CDD, and you know that for people who are is, is, a total human volume or a different structure. So, for me, it was, for us, for me to was a great opportunity to combine the two souls of the pinot noir. So you have one coin that, in one side, you have, with the red gloves, the red pinot noir, the other side, with the white gloves, we have the opportunity to produce a traditional method. And you have this opportunity to combine both in entrepreneurship. So for me, this is the best difference. So, Masiliano, maybe just some generic questions. Sorry. Sorry about that. Maybe just some generic questions. How many producers are there in, Otropo paveza area? And is the is the consortium would you say it's fair to say they're, they're an aggregator, an important player. And what is the total production volume? And what is the percentage of the export market as versus, internal? Okay. So Yeah. The entire area. And then if you want to talk about your your company specifically. We have, close to one thousand and seven hundred, wineries. So it's in area with, an incredible numbers of winery where the medium size of the winery has more or less, two hectares. And, So this is the the the production, the the number of of winery. Regarding the the turnover abroad, I I don't know real, this, this this date, regarding Gaza, fifty percent of our turnover is a road, and, we will like you crazy, in the next year. You arrive at, seventy percent more or less. And, I don't know how he is the total turnover enrolled. Also, of the area. You was, is divided also in a user forensic policy of wise. Because here is the third area of the production of, pillow wire with the three thousand hectares on the pillow wire. But here, you know that, there are many who talk to another vines that comes from Pratina, to Barbera, to several different ones. So I I am not able to give, you, the, the real number of the the exports. Yeah. Yeah. I just I was just curious. I wanted to kind of contextualize, but that's fine. Thank you very much, miss Miliano. We have chiro chiro. And what is going on in Boston with the COVID? We're supposed to come there in September. In one month, exactly. I know. There's been some, issues down in, Petown. I know obviously places where where there's a lot of a action going on in the summer. That's where cases are spiking, but, it's not too bad. I mean, honestly, other than some geysers, but it was the only way. So hopefully, you know, things will be fine by that that's all I can say. Okay, Chito. Have you got a question for Masiliano Paul? Yeah. My question is, because we're talking about the size of the area and whatnot and how ultra poppaese is so popular or at least in Italy, maybe. But here, in twenty two years, I've lived in Boston. I've never seen, maybe, obviously, I'm sure there are some. Never seen entrepreneur pavese. So my question is, what actually the wineries or the consortium doing to try and promote themselves internationally or at least in these areas, considering the Massachusetts is one of the top markets in the United States, because, I just don't see the whites. So I don't get it what is what is happening? Are people not understanding the wines or and just no market for them? Or what are what are what are they actually doing trying to promote them? Paul, would you like to answer I mean, do you see much of Otropopadeza State side? I I don't personally. In fact, I've never I've never even seen a bottle for sale. And, you know, what initially, made me choose, this winery and Masimiliano to talk about is in California, you know, there's this concept of a pino file, a pino file is that they they only drink Pino noir, they're they're happy to only drink Pino noir, and they they just stay within that category. So maybe they'll have an Oregon Pino noir, and then, and then do one from you know, Santa Barbara or Sonoma or, you know, wherever, but Italy is not really in that conversation. I'm, you know, Alto Adagetje, I see Pina noir, from there, but, that's basically it. And I know the Pinos from his area taste very different. And I know Tuscany has some that are very different. So, I'm just hoping Italy can, sort of come up with a global style and, enter the conversation and appear more unwindless for that reason. Alright. So listen you guys. If you, Massimigiana and Paul, if you don't have anything to add, I am going to close-up the room. Okay. So don't forget to come back. I saw John Luca, just a few minutes ago. I he will be coming back for us next Thursday. To interview Stefano Kyado. So thank you, Massimiliano. Thank you, Paul. And to next week. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donate through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.