Ep. 886 Iconic Women In Italian Wine Seminar Pt. 2 | On The Road Vinitaly Edition

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally international wine and spirits exhibition. The fifty fourth edition of Vinitally was held from ten to the thirteenth of April. If you missed it, don't worry. Go to Vineethly plus dot com for on demand recordings of all the sessions from the exhibition. And remember to save the date, the next edition of Vineethly will be held from the second to the fifth of April two thousand and twenty three. Welcome to iconic women in Italian wine on the Italian wine podcast. This recording was taken from a seminar that took place during Vin Italy twenty twenty two. Listen in to this unprecedented unique session that included two competing wine writers and seven renowned wine producers sharing a stage to tell their stories. This was a meeting of hearts, minds, and wines, a showcase of the communication skills of women who were able to pool their resources and put aside differences to come together for the greater good of the entire Italian wine sector. Okay. So now we know who's here in case you didn't before. And you can see that we had three wines for this is our first group. So everybody please taste them now. And think about who you think, which wine might belong to which producer. I am going to give you a little bit of a hint and tell you who's in each grouping. We're actually taste first, and then we'll get to that. Yeah. And and We actually managed to deliver some small samples to Monica. So I don't know if all we're tasting Monica, if you have any notes, some very distinctive lines here, I would say, right away, what I love about Italy, wines that really speak and say some to you out of the glass. Monica, any comments? Yes. Absolutely. Thankfully, the bite my terrible voice and the coughing, I do have a sense of smell and taste. So I'm very excited to taste these wines. Off the bat, we jump into the first sample, which is obviously a white wine, but, I think you'll notice it's kind of hard to tell exactly what grape this could be. There's a kind of a fullness. There's a lot of, kind of a ripe apple pear, little bit of nuttiness. I was gonna say, Monica, I think if this was truly blind and we are tasting, in the dark over with black glasses. You wouldn't know if this is a white line or a red line. Exactly. Because there's there's it's very generous. It's incredibly generous. Very perfumed in a lot of depth, but I'm really struck by the the the the kind of creaminess as well. And, you know, I'll start to talk about my number too. This to me, there's this beautiful juiciness, beautiful expression, and I actually think we're going to see this in all of these wines, just the wonderful complexity that we're going to find. Monica, and I'll let you maybe move on to line number three. Yes. So one number three is definitely you can there is a bit of evolution there, but, I mean, notice how how those kind of earthy notes jump right at you. There's licorice. There's dark, dark tar. There's kind of, kind of like a rusty nail. There's also a kind of, almost a little bit of a balsamic note that kind of comes straight from from the bouquet with a little bit of, almost like a, like, a a dried violet or or even a little bit of rosemary. Great mineral expression. Yeah. We're we're gonna wrap them just in tasting notes too, but, we're actually going to jump to the part where we have some audience participation, please. So I am going to give you a little bit of a hint here if you haven't already figured out, our first group includes a line from Elizabeth Ferradori, also from Ariana Okeypinty, and also from Kiara Vasquez. So what do we who do you think our white wine belongs to. Show raise your hand if you think how am I doing this, actually? Yes. Because I don't wanna do too many votes. We're not gonna take another time with this. So you have three choices. Right? You have here we go. Okay. So you just raise your hand once. Okay? That's how it works. You get to vote once. So if you're you think the first one is Adiana's, please raise your hand. Nobody. Okay. Okay. If you think it's Kira Vasquez, raise your hand. Oh, my god. This is good. These kids are good. Okay. Take on. Let me ask. Who thinks this one is a little bit us? But now we've made it really easy for you. So why number two, do we think it's Kiara? Do we think it's Arianas? Yeah. Okay. And why number three, of course, is Kiara Vasquez? Let me tell you what we have. In Glass number one, the, well, I'll read it as we like. Two thousand fifteen, Vigneti Deladolamiti Nociola Fontana Santa to the and then my number two from Okeypinti, twenty nineteen for a pato, Viniti con contrada, BB. And finally, wine number three two thousand ten. So, I think three beautiful wines to start. We we've had some tasting notes, but I think As I said, we're we've got Sonamoto. We have a young line, the two thousand nineteen, in between the two thousand fifteen, going back to the two thousand ten. So, wonderful expressions and also some good evolutions to some of these vines. Thank you, O. We're not gonna talk a little bit. We had a question for this trio. Each of these producers, each of you, represent very specific and highly individual wine territories Sicily, Trantino Vorolo. And one of the things that I see on our end that we're seeing is more better brand minority in the wine industry as wine makers see a wonderful terroir and they want to highlight it and bottle it separately. So what are the pros and cons of this? Of course, as a wine lover to get more information and more expression, this is exciting, but also as a wine lover to try and track down this very hard to find limited bubbling is also difficult, and it means that the wine may not be part of a broader conversation. Can each of you talk a little bit about that while telling us about your wine and why you selected it? And maybe we'll just start at the far left with Ariana if we may. Hello, everybody. Thank you for coming. And to me after, you know, two years, very strange for everybody. Today, we we are putting Frapato. Frapato is, the grape, original from Victoria, where I live, where I was born, not where where I grew up. I was born in Marcella. In the West Coast of Sicily. Fraparte is part of, our population that is Charasweta Dibetora. Usually, was blended with I wanna start to make a wine. I was attracted from this grape, and but we took cans because maybe Fatato needed a a person that's, was, believing in this amazing grape, and maybe I needed a very important grape to to to grow as my maker to grow as vigneron. So, thanks to, the character of this grape. I learned to make wine. And, after a year, so that's, I've been fighting the, some different parcel. And also been finding the that's, is, so as you know, as one of the most important great things is here and I offer in the next future, we get again the importance that this great puzzle but for example, after twenty sixteen, I decided to, start to reinify the, parcel by parcel as a single vineyard because, for almost fifteen years, I was working, and, binifying different, kind of soil. And the area is specialized as a a lot of limestone. So we are, a defeat to the blade mountains in the southeast of Sicily, in a very, important place because it's the unique, the docG. So the blend of is the unique, DOCG of Sicily, and the the area is made by different kind of limestone. So in between, we had a red sand usually on top before the first thirty centimeter and compact the limestone or or tofa or, more like limestone underneath the, when I started to make it wonder when I was driving tractor around the Victoria place, I discovered the different parcel. And at the beginning, I wasn't able to buy. So I rented this small parcel and step by step, I was able to buy. So now, unfortunately, I have, like, a threshold because, I'm working no different district in Victoria. So I've unified the many different parts of this place. And, I found the the work, the parcel by parcel, one of the goal of a one producer. It's not a a tradition in Victoria, but I started to make it because for me it's important to show what Victoria is in the in in the in the real part of, is wine in a sense. So b b is the place where now you're the seller, and this one is nineteen. And I have other two person. So I decided to to join with you, Bambollieri because it's a hundred percent lumpollieri. I decided to to join with you, Bambollieri because it's a hundred percent lump on us to show how Italy is able to make so fresh wine even we are in the north of, Africa. We can say at the end, you know, so the perfect deep side of, of Sicily. And we launch PH IS CDT. So, I hope that you join at this, freshness and, elegance of the wine, and I invite you to discover the other parcel and contrado of Victoria and come to visit us soon. Thank you, Diana. And maybe Alisa Becca. You would like to say a few words? I'm also very pleased to be here. Thank you very much for everybody. Me why now, but, I because that one just was already there. Yeah. And your son said, no, my mom's only making cheese now. No worries. No more. So far I am now. Yes, tasting the wine from Ariana and feeling this freshness and, go back perhaps to, you know, what we are doing. In the south coast of South Austria. You are in North Africa, and we are in South Austria. Apparently, we're not in Italy. We're in Africa, we're in Austria. Okay. So perfect. I was thinking about the the beauty and the richness that this country has in terms of variety and expression of terror because at least We are our mission, I think, as, women or generally say that people who are making wine is really to transfer into a bottle. This pure message of the different teiroir, which is a one which is not our. I would say Janice Lotte or something with of course, of course include the climate of the soil, the genetic, but include also what we are able to do with this. And, what we are able to do sometimes, I mean, we are we are as far the people who make possible this, and we are a great responsibility because, first, to save, and improve the genetic of all this variety, which are off, but less and less, I mean, the variability is, so I thought a little bit generally, but, you know, notiola to all the authority, you know, but, and and second, how can we let express this because if you don't put the plant in a condition of of be healthy, be, connected, you know, with the root, with all of the soilers to to say and also with the leaves, there are a lot of information coming also from the cosmos also from outside. In a pure way, you you won't be able to, like, express a terroir. So we have this great responsibility to that in a in a pure way because BT culture, at least, is a monocled tour. It's not naturally. We have the forums, which is naturally. But, so this poor vine are constricted to be, yes, to work very close together. And, as my experience in the SLC here, it was let the plant live in community and let express the diversity. Then you can have to rewind. And for us in the cellar, be respectful, be beside a lot of thinking, but mostly a lot of instinct to to be beside to these maravillos or world of diversity that we we can have. And I choose Naziola because, for Teraldego has, a lot of, I mean, we are more problem. People know for Adoremo for Teraldego, but because it's, very shine, but very important variety for Tarantino, which nobody knows. There are only fifty hectare. But this is like an example for the great Italian wine which can age a lot but only if you work with the skin, we we if you work with a certain, questions about so that a lot of Italian white variety can now express herself to a different video culture and different winemaking because even Trebiano, you know, if you press, you're putting the bottle. It's a very boring wine, but a Trebiano who can express himself to the scheme is completely different. So that's because, Nigel is here and, yes, I'm very, very pleased to to be with this great group of woman. Thank you. Thank you, Elizabeth. And Kiara. Okay. Also, I'm very, very happy to be here. And to be honest, when I get this invitation for the iconic payment said, what do I have with iconic in my life? I work like it. Thank you again, the senior. I mean, the seller, but I said, yes. I have this. This is the iconic thing, this vineyard, Kanube, that has been, given to me that I take care of and it's really an iconic, being in an iconic place. When you think about the rural area, you think to tawa. Of course, so the diversity of our venue and our plot is, incredible. We really can make different line from, meter to meter. And that's why many years ago when I started this adventure as a white maker, as a young white maker, And, again, they're fortunate to get together with some, other friend around all boys. They were the bravo boys, and I was the only girl in this group, but we understood that, to underline to put a spotlight on this characteristic. They would have been a very strong point for us. By the past has always been interpreted, as a wine of a sandraiser. So all the different vineyard, the different expression of the various hills that are put together. The idea was smart, of course, because you have a homogeneous and a fantastic wine, that put together all the different sort of our area. But to, to benefit a single vineer, give the opportunity to understand much better for us, in premise, to understand much better the potential of our solar. So can you be the one that I will present today? It's a line of incredible uniqueness. The the fact that, also, the UNESCO day lasts, as a first thing, region, one region in the world that the recognition for the, as a patrimony on the community is important for the combinations not only to the quality. But also to the ability of, of our area ability that has been sculptured by hard worker of human being. We have, a lot of work in the venue because to make it look look so beautiful and to place us around I promise you there is a lot of work that we do in person in the vineyard. Anyway, this this being this wine is, so it's coming from this vineyard that is in the heart of the border. So it's really very well protected. It's almost like in a cup. So, like, protected by the, by the wide of the road. You had a vineyard. And this particular is not to high in the altitude around three hundred meters. I have at the level of the sea. We have this, unique soil that is, very reaching sand. So, has a lot of drainage. So, it doesn't matter a lot. How is the weather? The condition this vineyard performed almost to his best. This vintage is two thousand ten that, is important for me. So I show the agent summary. The wine is not the filter, but in fact, do you find a little bit of sediment? For me, it's important that can move because, yes, it's true. Like Monica was saying, I had a dream, because I I am organic, organic in the farming, and, of course, in the winemaking. But, I hope I could convince my neighbor and my colleague and friend of the Hill of Kanube. To create the first organic district in the area. At the beginning, everybody was saying, okay, this is the typical vision impossible. And, could seem so, but to be honest, I tell you, now is really almost all done. So almost all the producers are accepted to adopt the the organic, protocols from the Kanuma, which make me very, very happy and proud. The winter twenty ten is important for me because in this year, Mhmm, my brother, Georgia Jamie. He has three wonderful daughter. They are all studying and knowledge of course, and there will be there will be a ready soon to take the torch to and, help, in the cellar in in the vineyard, and there will be a new generation of, woman. So thank you. So that was our first group. But let me, I think both, Oscar, you talked a little bit about this idea of, expression of granularity. Like, can we get back to this, you know, in terms of we we looked at some various, great varieties, and even alternatives with Nebula being much better known, native Italian varieties from various, sometimes smaller regions, lesser known. How all of you producers, I think, how are you part of the broader conversation when you're trying to communicate about something that's very precise and very small sometimes. Is there anyone who would like to talk about this? And to be honest, the assemblage is a fantastic, a fantastic one to to present the the best of a different vigna that can impact the, I mean, big person. So, but, the the has this magic of showing you and teaching you about the character of that specifically, you know, I also bought a and and the third one is an assemblage. So, I I would have been large marketplace, to come and pass the baseline because the unification that I want returns the same in order to show the difference of the error because I think that, really, the error is our strain strength to to make people, engaging people to to make fall in line with the area. And then according to the taste of everybody, we like small elegance. So for example, prefer canoebe who likes more the the the the the meat, the fruit, those maybe, for example, in my case, to Musconi. But, it's really very nice and, it's possible to have much more fun if you have more diversity. And I would say also, I mean, one of the beautiful things about Italian wine is the diversity. So this is just, greater diversity. Does anyone else, or should we move on to our next group? Okay. I think we'll go to the next group, the next two wines. And, We can all taste again really quickly. I haven't had a chance to taste yet. I just wanted to say from from over here that we are perfectly on time. So I wanted to say thank you to all the panelists and everyone. We are perfectly on schedule. And again, thank you for that. Thanks for listening to this episode of the Italian wine podcast, brought to you by Vineethally international wine and spirits exhibition, the biggest drinks trade fair in the world. Save the date, the next edition of Vineet League will be held the second through the fifth of April two thousand and twenty three. Remember to subscribe to Italian wine podcast and catch us on SoundCloud, Spotify, and wherever you get your pods. You can also find us at italian wine podcast dot com. Chinchin. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. 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