Ep. 1346 The Grignolino Consorzio | Italian Trade Agency Masterclass Wineries In Germany

By now, you've all heard of Italian wine Unplugged two point o. The latest book published by Mamma jumbo shrimp. It's more than just another wine book. Fully updated second edition was inspired by students of the Vin Italy International Academy and painstakingly reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professor Atilio Shenza. Italy's leading vine geneticist. The benchmark producers feature is a particularly important aspect of this revised edition. The selection makes it easier for our readers to get their hands on a bottle of wine that truly represents a particular grape or region to pick up a copy, just head to Amazon dot com, or visit us at mama jumbo shrimp dot com. Welcome to this new mini series on Italian wine podcast. Join Stevie and her just do the work team as they travel to Dusseldorf to interview some great Italian wine producers. Each producer had submitted one of their wines towards the special Italian trade agency's master classes. Each were run by master Somalier, eros Teboni. Join us to get the inside scoop on these fantastic wineries. We are here today, with another interview here at the Italian trade agency area here in Dusseldorf, Germany. And the master class that is going on at the moment is the Portlays lens of Italy, and I'm here with a very a special group of people. Normally, I'm only doing interviews with one person, but we have a fantastic group in this very small podcast booth. I don't even know if I'm in the camera in in the view of the camera. Alright. Okay. It's okay. Don't worry. And I can hear my We can squeeze that. No. No. It's better. But you know what? Instead of me introducing you guys, why don't each one of you, please tell me your name Tell me about the wineries. Tell me about some family history. Yes. Tell me, and we'll go into the consort. So we'll talk about the whole thing altogether and why good evening was important. And, please. So let's start this way, and we'll go down this way. Yes. So I think we are here all together because, with the small group, the union makes the strides. Yes. So that's why we are here all together because Guinulino is a a very special variety it comes from Ontario government, of course. And, and Astio, of course. And, actually, I see very special for me because, it's the variety that, when I was a kid, my grandfather was bringing me to the buyers, and it was the first wine. I probably tasted when I was six with the finger of my grandfather. So in the years, I did many things. And when I decided to dedicate my life to the wine production. Of course, green onion was, fact something that represent my history, and I hope also my future. Great. Did you say your name? My name is Lorenzo. I'm from, Casina Faracca. Perfect. Thank you. I'll I'll go ahead. Please. Hi. My name is Elizabeth Curado, and I am, here representing Castellodigabbiano, and representing all the Grignolino producers. Okay. That's why we are all here. We, Bruno, is a nine hundred hectares of land. So it's not a smaller. Part of the wine area in in Tinmont is antique variety. Yes. And, we are making greenolino mocerato, but, in the greenolino is also in the astea area. And a little bit also, I think, in, alto papadesa, but very small production. Mostly are these two areas. And, Castela Riviano is the north of the Monterado. We are just before the, field of, rise. So we are in the East the last hill before the flight. So Grignolino is one of, our, most important wine, and we believe very much on this wine that is arrogant as a lot of potentiality because it can be used in many, way, for example, like, in a parity for all, doing the dinner or even, after dinner, because he's a, whiner, then he's, it seems slight, but he has a very, very important structure. You know, I was I was reading about Viglino earlier today preparing because I knew I going to be here today. The revolutionary team. The revolutionary team. Yes. No. But it has an interesting the reason why it's called the renewal is because, well, they there's more than ones theory, but because it it has, like, teeth grinding. There's exactly for the ten inch. So the bottling is There are many, many, many different, theories. Yeah. I got the in this one. What is another one? Another one is because a lot of has a lot of seeds. The berries inside that. Yeah. Okay. So, and then, dial it it's, I don't remember now. And they they take, from this. Okay. Also By the genetic product that you speak of the virus, but then you don't you don't put it in oak so much because of the tenants already. Right? Actually, if some of us, they put it in oak, big oak or, even small barrels. It's Next one. Next one. Next one. In Vostovino. Yes. It is also. It's an old she said. So how and, but No. It's okay. You know, Italian wine podcast brought to you by mama jumbo shrimp. The question. Okay. So You're all reflective. We changed into English, Italian. Italian. Okay. You know, they're the to me now. And we are the original the the his family is from a partakomaru, which is the one of the villages of the Greenurino. So he grew up, in Bana, and Greenurino, and when he hears we return it to Asdi in our visit of the family and the churches. Yazca, May I, Banya Cowen Green. Wow. Oh my god. Okay. So it's cool. Okay. Very quick handing. Yes. In English. Yeah. I I'm gonna do it in English. What? So, yeah, we're a winery in Monferrat as well in Resiliano, and Caselo de Virier is one of the most historic ones in the area And my name is Franchesca Gonzano, and I'm a part of the family that owns the winery's day. For us, Grignolino is the simple simple version of it. So the fresh one and the more, the same, easy one in a sense. So, this one is only stainless steel. So, for us, you know, it's, also this kind of interpretation of the wine. So a very easygoing one, very very direct. Let's say. So and the consumer we noticed the consumer really loved it because, they're starting to get back their interest in different grapes than, but Carmira Nepiello. So, it's trying to to get, you know, like, a spotlight on it. Okay. No. That's great. And, you guys are clearly, you know, come together as a group to really push this this break. And and we're in Germany. And so do you all do you all it's sports. Yeah. I arrived in Texas. Wow. Okay. Yeah. So my question then, if if you would if if each of you could go anywhere with your bring your, you know, clients, what more to the to their restaurant. And, I think I think the US is the most interest right now because I feel like the consumer is way more attracted by whatever is new in in Hammond. It's a question of country. I think a question of taste of the people. And and she said, we are looking to market bright markets, then just don't look at the main, classic, brands, and varieties, and So intelligent people, then they try to to look find a new and, antique, out often varieties. Great. And we're ready for. So So So would you say that your wines are like when you market your wines, do you market them to people that are like yeah. What you just said? Like, if it's very niche, you know, like, it's a specifically for is it for the wine lovers who know a lot about wine or just anybody? Like, it is you said the the restaurants, like Actually, at the moment, it was wide. My my clientele is and and it's more dedicated to the restaurant instead of a wine store because in the wine store, there is a genetic public. So to have a priority in the neonino. Where I when I visited California in nineteen eighty nine, it was a winery height reducing green onion, you know, and green onion, you know, think pink. It's a shade. That was the, late mortier of Thank It's she could drink her, you know. But I also because I believe you need to spray behind. Like, you need to, at least think, tell me that this is how about, you know. Okay. This is possible. There there is a way to say, Danielino, is the more red from, white wine, and the the the more white from red, white. Red wine. Okay. I know I'm actually it's really interesting because each of you have, like, such a different, story, I guess a story like the background, but it's, like, you're all very, very passionate. It's very nice. Let me let me find some and and this is just a a little group. Okay. Because recently, a week ago, the last weekend. How many producer will you need? Two hundred to produce a green onion or a red bean together. Getting together to share, yeah, the rest, the dispraction of green onion. And so they also varieties, our top tuna are important. Yes. And we are antique. We are then you are going to be our ambassador. Of course. And every time I give you a good chance. It's fragile. No. The point is that, also, we have to light it with the green onion in the 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 Italianline podcast dot com. Any amount helps cover equipment, production, and publication until next time. Chichi.