Ep. 296 Lisa Anselmi (Anselmi)

Italian wine podcast. Chincin with Italian wine people. Okay. Welcome to the Italian wine podcast. My name is Monte Walden. My guest today is Lisa Anselmi from the Anselmi winery in the Swave region of the Veneto. In Northern Italy. Welcome, Lisa. How are you? Thank you so much. I'm very well. And you? Yeah. I'm good. Thank you. Now, listen, first question. You have a bottle of wine in your hand, I think. What did you bring today from the lovely swabie area? I decide to take the capital crochet being attached to to seventeen. That is the wine selected from, wine spectator for, opera wine this year. Okay. So what is it? Is it a Swave? And if it is, what's it made from? Capital Croche is, but as you told, we are in the Swave region, so North East, of Italy in Veneto. Capitec Croche is, one of our single vineyard. The vineyard is located in a very, very small hill, known as Zopaga Hill, and Capitecristi. That's a great name. That means limpeta. Basically means limping cats. Is that right? Yeah? Cats with a No. No. It's Zopiga. Zopiga is the name of the miracle name of the hill. Is, the the croce, the name of the wine capital croce is because there is a small area in the hill that called croce is crossed. You know, if you translate cross. Okay. But if there's more hill is Okay. That's what it's called. Exactly. And Capitec Croche is made with a hundred percent, organic grape. So the indigenous variety of the territory, and probably in all our range of production is uh-uh this expression of the tradition of territory because it's made with just organic grape with indigenous variety. Okay. Now, in the region, you have carcarias soil and volcanic. What kind of soil does that wine come from? In this case, could all the hill is, completely. We are at two hundred fifty meter above sea level. So it's not the the higher we have, but it's, it's very good. The microclimate in the hill. And, the train system for us for this wine is a Guyo system with medium six thousand plants for Hector. So the combination between sorry. The combination between microclimate of the area and training system permit us to obtain very high quality drapes. So, basically, you're going for high density vines and lower yield for plant and smaller berries. How do you judge the grape when it's ripe. Do you look at the color? Does it does it change color? The gardena go a lot from green to yellow or orange or something? What happened? It depends. The the moment for the harvest time in the gardena depends. The level of vineyard level of, of a hill. Generally, we pick up the grape for this wine, at the end of September when the sugar degree is very good, but not too much. We pick up the grape in a small plateau. All the harvest is made by hand, absolutely for all the wine. We press the grapes, in nitrogen, prescient, It's very, very high level technology that permit us to preserve the aroma, the freshness of the wine, and avoid the risk of the oxidation. And then the wine age in a small French or barrel for five, six months more or less. Okay. And what does that do to the wine? Does it make it very oaky? Sorry? Does that make the wine very oaky or not? No. Absolutely. We don't use New York. Never is the oak of second, the third barrel. So the oak give to the wine, very good to track store, give the wine the possibility to age for many, many here. But we our philosophy is to maintain, the freshness of the of of the grapes of the fruit. So Okay. So next question, obviously, with that style of wine, Let's talk about food, matching. What is a good fish to have with that style of soave? Oh, you can have a lot of different fish with soave. Absolutely. I think that is the per perfect combination you can go What's your favorite? What's your favorite? For the the wine in the area in general or for capital kroci. Capital kroci with fish. Yeah. Capital kroci with fish. I can suggest you to try with stockfish, for example. If you made in, Virginia style, I don't know if you know the stockfish in Virginia style with Green Polenta is very good, but you can have with, a a lot of different fish. Also, if it What about what about a vegetable? A vegetarian dish and dish for vegetarians? Oh, mushroom. Yes. With Fettuccino result with mushroom and Capitecrotje is very good combination. Absolutely. That sounds interesting. Okay. Because it's a fresh one. Sorry about what about, somebody who's a carnivore and really loves their meat and doesn't want vegetables and doesn't want fish? What would be a good match for that then? As you can imagine, not, not a lot of meat, but, why not with, rabbit, for example, with chicken is very good. You have to use white meat, absolutely, and very simple cook. But if we have to speak about meat, you have you know the Vitello. My son loves that. The cherry on the cake. Okay. Just explain how that dish is made. Just explain how that's made. Sorry. Yes. You know, is a recipe that born in a PMont region, but today is Italian food because you can find in a lot of, different region in Italy and not not only in Italy. And this is practically a piece of veal that you can cook, very simple. And then you slide the the veal, put on the fridge. Exactly. And then you can sell with a special sauce made with the tuna, very good tuna, peppers, and mayonnaise. Is dish for summertime generally, but I can eat in every moment of the year. Okay. And the final question about, the market for this, this one, what what are what are the main markets for you for export? But you have to consider care that we export eighty percent of our production. We have three different white wines. Capitec Croaches is more production because he's around thirty thousand bottles more or less. And, if I have to, to tell you something about the main country that by Capitol Croache, absolutely German, German people of the capital culture, but also United States is is very famous. The the the wine. And all the country are not north part of, of Europe. Okay. And, what do you think, what initiatives have you got for the future? The last question, what are your what are your surprises that you're gonna spring on the market in the next couple of years? Anything up your sleeve? But we are, not special in this moment as you can imagine because we are completely stop everything, but we are in a big progress with the, marketing area. We have a new project for, Canada, country. We have a new project for all the Asia Pacific area. So for the future, I think that, is very important to maintain the connection with the Italian market because it's our country, but it's very, very important to go in all part of the world also with a small cell is not necessary, seller container of wine, but arriving in the good restaurant in every part of the world. Now we have to wait, unfortunately, but the project in the in the marketing is very, very strong. Okay. I just wanna say thanks, to you, Lisa, for explaining a little bit about your wines from the from the Veneto, from the Swave region, but they're not labeled as as Swave. We won't go into the history. But it's nice to see that, your wines are doing so. Well, regardless of what's on the front of the label, it's what's in the bottle that counts. And, I look forward to seeing you, and I wanna try some, you know, with a nice bottle of your wine. How about that? Yes. Okay. So I'm not a great cook. It's an easy dish to make you told us, but I'm not a good I'm not great in the kitchen. I'll open the wine. And you can, yeah. I look forward to seeing you. Exactly. Thank thank you very much for coming on the Italian white podcast and Stay at home and drink. Yeah. I've gotta do all the tidying at home now. I'm stuck here. So I got lots of extra jobs to do. Great to see you. Take care. Tell Monty. Thank you so much. Charlie, sir. Ciao. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, HimalIFM, 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,