Ep. 1174 Gulia Di Cosimo | On The Road Edition With Stevie Kim

The Italian Wine podcast is introducing a new donation drive this month. It's called Why am I a fan? We are encouraging anyone who tunes in on a regular basis to send us your ten second video on why you are a fan of our podcast network or a specific show. We will then share your thoughts with the world, with the goal of garnering support for our donation drive. Italian wine podcast is a publicly funded sponsor driven enterprise that needs you in order to continue to receive awesome pre wine edutainment. Seven days a week, we are asking our listeners to donate to the Italian wine podcast. By clicking either the go fund me link or the Patreon link found on Italianwinepodcast dot com. Remember, if you sign up as a monthly donor on our Patreon, we will send you a free IWP t shirt and a copy of the wine democracy book, the newest mama jumbo shrimp publication. Welcome to another episode of On The Road Edition, hosted by Stev Kim. Each week, she travels to Increda wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Hello, everyone. Welcome back. My name is Stevie Kim, and this is the Italian wine podcast on the road edition. Of course, distributed through mama jumbo shrimp, our sister channel, YouTube channel as well. Today, we are at the very, very end of our stay in Humbria. We've been here for the past couple of days. And today, we are visiting a fairly new winery. It's called Algene, which is Latin four. Exactly. Exactly. And we are here with Julia Dicosimo. She is a fairly, a young wine producer. So we'll have a just a casual conversation with her today and to learn a little bit more about her wines. We'll be tasting three wines, but first of all, tell us a little bit about your company. My background is in the spirit. Actually, my family produced Rapa spirits, alcohol. And then, at the end of the career, my grandfather want to invest also in the wine business. I follow La Guidumbria with this place, and indeed open one of the biggest distillery we have in Italy, Nobade, which is the base in the south of Rome in Anani. And then we have another plant in Toureta, Diciena, in Tuscany. Okay. And then how did and when did the Argella, start? Argili started as an hobby and then turned into a business because the distillery starts when the wine finish. So, basically, my grandfather went all his life around for buying the Pomas. Pomas are the leftovers of the wine making. Minasha in Italiano. So at the end of his career, you said, okay. I want I want my seller too and, starting the Argyle project. Alright. So let's take some wines. What what are we starting with? We have three wines. How many wines do you produce together? Seventy total. Seven in total. So we'll be tasting three of the wines today. And what why did you choose these three wines? I just three white wines. The focus of the salary we are in Norrieto is white wine production. Actually, ninety percent of our production is white wines. Ten percent is red. I put a a piece of our soil here. As you can see, it's mostly clay and with a lot of fossils and shellfish and provide morality to the wine. And as as as a wine to start, I choose the gregeto. Okay. Gregeto is one of the most important white grape we have in umbria. It's spread all over umbria. Actually, we have in vineyards, both glones, and we blend it together. We are at the board here of three regions. The border with, Tuscany. In the east part, we have, the inner part of Umbria. In the south, we have the Latin region. Okay. Let's say c's wine. Tell me a little bit about this wine. So this is two thousand and twenty one. Okay. It is the current vintage. This one is made entirely in stainless steel. So, no, no, burrito, is, a kind of, white wine with a sour of red grapes. What I mean with that is the tangy. This is called almond taste, and it's typical of burrito. You see the analysis of createto, they are pretty much interesting because the level of tannins is huge, and it recalls more direct wines other than the white. So having a white wine able to be paired also with with meat because of the level of tannins is very, very important for us. Tannins help in preserving the wines. So this is, hundred percent. This is a hundred percent. And alcohol? Thirteen point five. Thirteen point five. Wow. In total, how many you have seven labels? How many? Ninety eight thousand. This is, ten thousand. Yes. Okay. Let's go to the next one. The second one I choose is an orbital class. It's the most important tortilla we produce. It's a selection wine. What I mean with selection wine is that We have full selection processes in the vineyards, which are the green pruning, the green harvest, the harvest, by hand, and the selection of the berries here. And this is the reason why we produce only six thousand bottles of this wine, and that's it. It's a blend of Grequeto, Trebiano and Chardon me. The fermentation is partially in stainless steel, partially in, oak, and then they went rest in, the glass approximately twelve months. So we are now appreciating a two thousand and twenty as a vintage. So if you compare with the previous one, in this case, we have a much broader bouquet, much more complexity for these wines. We don't want a big nose. We want a lot of finance, a lot of elegance, coherence between those amounts, a long aftertaste. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp. For fascinating videos covering Stevie Kim and her travels across Italy and beyond. Meeting winemakers, eating local foods, and taking in the scenery. Now, back to the show. So what kind of food would you pair with this one? Mainly local food. It is perfect also for a fish based casino problem. It's very versatile. I mean, it's like perfect for a fish, but also vegetable pasta. But what about international cuisine? What would you how would you pair this one? For sure, if I think international cuisine, I would say, fish based cuisine. Probably, I would not go for a raw fish like Japanese or associated maybe because raw fish is very delicate. And this It's a white wine with a structure. I would say more for a walk, like soup, vegetable soup, meat soup. Alright. And then the last one is the the prima danfra. Premiumphra is a new project of a cellar. It's a wine which is entirely made in amphra. And, this amphrae are made with our clay, and we are very proud of because we can't say that our wine come back in its own reward. What about primo Danfra? Primo Danfra is the first wine entirely made in alfra for our company. It's a blend of crechetto, Malvacia, and Dhrupeggio. Dhrupeggio is umbran name for So all of them are local grapes, as you can see. The quantity is very little. We have just triamphra. And out of the triamphra, we have less than two thousand bottle. Each one is numbered by hand. As you can see, this one, in two thousand and eighteen, It's it's a baby. It's really the young. It's a four years old white wine. You can see from the color very light and still bright. How long can the swanny? We started in two thousand and sixteen. So we don't have a big history to prove. Mhmm. But we expect as a minimum fifteen years as a capability to be to face the time. Do you have any old vintages? The oldest vintage we do we have for the YC two thousand and eleven, is still very nice, still perfect. Guervieto, from ten twenty nine depends on because we use a lot of, aromatic varieties for the entry level, not for this one. So it's a little bit more different. For the panata, instead we started back eight years ago. So still, even for the panata, we don't have a big three to prove on the capability over time, but we are working for facing this time. One important thing I want to tell you about the name Panada is that Panada in the middle ages was just not the name of the car was also a measure of consumption. One liter of wine, one soup, and one baguette. And I know your husband has a a So you know a lot about food culture. Give us a ton of us very short lesson on Umbrian cuisine. Ombrian cuisine is, basically, a meat based cuisine with a clear focus on hunting Listen. You know, right now, I've spoken to some of the wineries. They are very concerned about the future of wine. A lot of them are, or either already organic. Or turning organic. Are you interested in becoming organic at all, or is is this not something important for you? It's very important. We are now in the system in Tegrado Mhmm. As a it's an integrated system, and we're turning into organic. This is the first year of conversion conversion. Even though I think that the future is much more than the organic. What do what do you mean by that? I mean, that in my opinion, in the future, is to produce wine without anything without chemicals, without copper, without sulfur, without anything of that. So there's this big debate, you know, between organic, natural wine, So where are you in this big discussion? How do you feel about, you know, when people are talking about sustainability? For me, sustainability is another approach. What I mean with that is that you cannot be sustainable just in a vineyard. And maybe that differentiate your trash at home. So sustainability is a mindset a way of living. As for example, here I try many, many things in order to reach sustainability. How we choose the glass, the bottle. For example, it's a light glass. The cardboard box, the papers we use, it's everything is recycled paper. So I think there are many, many things that you have to undertake in order to reach sustainability. It's not just in the field. And each year, I try to add something in order to me be more respectful of the environment. Try my leader. What are the the challenges? The most difficult challenges that you see in front of you within the next two, three years. There are many, but I think, the one that worry me the most is the climate change. How to save water, how to handle the vineyards in order to create a more freshman, environment close to the lines. This kind of challenge we have to face. Okay. Alright. You guys come and visit Algilla. That's in umbria. Chintin. Tintin. Tintin. And it's a wrap. Cheers. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, EmLIFM, 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.