Ep. 1209 Ilaria Petitto | On The Road Edition With Stevie Kim

Some of you have asked how you can help us while most of us would say we want wine. Italian wine podcast is a publicly funded sponsor driven enterprise that needs the Moola. You can donate through Patreon or go fund me by heading to Italian wine podcast dot com. We would appreciate it Oh, yeah. Welcome to another episode of on the road edition hosted by Stevie Kim. Each week, she travels to incredible 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. My name's Stevie Kim, and welcome to Italian wine podcast on the road edition, and we are on this journey to explore and discover her pina. So today, we have a a special guest with us. Her name is Inlaria Petito, and she is a wine producer from this area. Her winery is called Donna Kiada, but today she has a different role and it's she has an institutional role, which is the vice president of consortium of Why don't you tell us a little bit about first of all, Urpina? And then the consortium. So Pinia is, avelina province. So so we are, in avelina, which is a inner land in the east part of Campania. As you can see around, it's called the the greenier opinion, because it's full of hills, mountains. That's why also is, you know, the quality wine region here in Campania. So, no, we have a beautiful forest and we can agree great great so such as and of course, so so the consult to tell Avini the opinion was established in two thousand and three. So also when we got the two docG, the fiano de Velino and the Greco Dito for in two thousand and three, and the the Taurasi docG was, older because it was in nineteen ninety three. That's why the Taurasi is known as the biggest red of southern Italy. Can you tell us a little bit? Try to contextualize a little bit how big is our pina? And also how many wine producers are there here? Pena, it's a quite a big province. So there are, I think, about three hundred wineries, only in a Villino province. So even if, of course, the size of the winery, beside, like, four or five big winery, then the rest is a small producers. But, anyways, you know, we have these three different areas. So there are also producers that are specialized just in one of the three wines. So we have many producers in the area of fiano that just produced fiano. Then at the area of is the smallest because it's just the eight And then we have the Taurasi, which is a seventeen village. Just the two, town, come across the two of the Tridio CJ, which are, lapi, or very famous of the production of Fionale Villino, but also for and the same come across of Yamo Delino and Tarazi denomination. So before coming here today, we were we had lunch hosted by a wine producer in Taudhazi, and we were so, so, astonished by the beauty of Taurazi surrounding areas and all the vineyards, etcetera. So in terms of also the altitude, it varies quite quite a bit. Do you want to give us a little bit, of an idea as to the acclimated conditions, the microclimate in this area. I think this is the point. This is the specialty of the pinna because here we go from three hundred meters above the sea level until over one thousand. So mostly the production, is uh-uh, between four hundred meters and eight hundred. So there are, fernando Delino that, is made at six eight hundred, you know, meters above this level. So it's almost a mountain white. And also for Tarazi and the Ayanyika because Tarazi is the domination, but the Ayanyika can be made. A three hundred meterist, which is and Ayaniko that, of course, become, you know, the the ripeness of the motivation is slowly, but it's really November. Sometimes the Ayaniko is meeting very high zone, for instance, Samantha where, you know, it's very difficult to to wait until the right motivation of the Ayanyika because the area is very cold. Upstairs right now. We are tasting, I believe, nine wines but it's a blind tasting. Right? As a consortium, why did you choose to do a blind tasting? Because for us, it is important anyways to communicate the determination. We have over a five hundred associated in the consultant. So, Emma So you have five hundred wine producers? No. It's not just winery because it's also just, you know, grapes winery and just bottling company. But anyways, for us, it's important to, you know, and just to communicate our denomination. And, if we have to choose the dust, you know, nine wines, is impossible to make everybody happy. So it's better to do a blind testing. So nobody know who is, the producer, but anyways, we want to give another view of, the trade denomination. So, you know, there's always this discussion between to promote the territory or the brand. Most of the consortium work is, of course, done trying to promote the territory. What are the objectives of the consortium of opinion. What are your plans in the near future? Of course, so the territory comes first because, we discover that we are a a secret. Nobody knows. Exactly. So we want to exist. We want to tell to, you know, consumers and people, where is your opinion? What is your opinion? Because, now you are here. I think, you had an idea and this is, a beautiful while the intent take place. So I'm sure that, if, you know, people start to know to understand, they can, of course, come and taste the the wines and love this place. And so for us, the the territory comes first as you know, our purpose for the conservator. And then, of course, this can help, all the, you know, producers. Are you enjoying this podcast? There's so much more high quality wine content available from mama jumbo shrimp. Check out our new wine study maps. Our books on Italian wine including Italian wine unplugged. The jumbo shrimp guy to Italian wine, sangiovese Lambrusco and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. So we have also to work on the company and then, in Ethiopia, which is a specific quality area in land. So this is also a problem because we were eyed, you know, by the mountains. So many tourists in on the coast, but they don't know that, if they take one day to visit, you know, the area in land, they can discover so many beautiful, one reason why. So I guess this is kind of a challenge. Right? So it it depends on your target market. But like you said, a lot of, you know, the famous areas, the touristy area is on the coast because people go to the beach and, you know, that's kind of the dolce vita, etcetera, etcetera. How are you planning to bring them in line? Why is Erpemia so special? You know, it's it's easy because, we have a a strategic location. We are only six in, minutes far from Salerno, which is a multi cost. And the dust, fifty minutes from Naples. So we don't want to take just people in Avilino, in Ethiopia, and then don't show the rest of the region because course, we are lucky. So lucky to have this beautiful touristic location, but we, want to offer another view of the region. And I think that the region is missing an important part, which is the wine region So, I agree with you that people, like to go on the beach because I do the same, but also I I think that many tourists that they want to take, at least one today is to, you know, discover the territory and see what else that you can find in company? I'm sure about that. How can you tell the difference in your mouth and, on your palate and on your nose? What are the differences between Fiano, the Avilino, and Cracody tufo? I think they are very different. I can, for you. The owner of Elino is a very complex, is a senior dramatic. The aromas is, very complex and has some specific note. For instance, we say the dryer fruit, the almond, the, and then the the hazelnuts, for instance, when you taste a fiano, which is aged a little bit because we try to explain all the time that the specialty of fiano is the aging potent So it's, interesting in the, also in the classroom to taste the innate piano. And so you had, all the time, the idea that this isn't okay. The white butter is made just insane still, but as so much complexity. All the drive through to that we have in your opinion because your opinion is a full of forest. Greg could be too far. The characteristic is the minerality because a too far, comes from majority of, sulfur mines. And so that's why the typical, note of Grekodetufo is this, you know, minerality as more body, at the beginning, more acidity, I believe. So that's why with so many wires do the sparkling Grekodetufo. Sometimes it's easier the Greco data for us to understand because it's less complex by the full body white wines and also the Greco has a good aging potential. In terms of production, is it more more prominent Greco or Fiano? The Fiano, the nomination is, bigger. The production of the Greco Dito first bigger. But I feel like everyone is looking for a Greco lately. Because, it's more known. The Greco Dito form. This, denomination, it's more known. Maybe the name it's easier to recognize. Also, the the wine maybe it's easier to understand. So the record became very popular, and that's the reason why the production is bigger. And what about the ride? The right that I think, it's, you know, another challenge for us because, of course, the company region, because we compete with many region, very famous region in Italy that produce good bread. So the idea of consumers is that Campania produce a good white. They forget. Yeah. I mean, that is kind of the popular myth, right? Campania is known for Like, I mean, which is very impressive, right? So that's already important. But it's a it's it's even a tougher challenge to compete with Adianico. Right? I think Ayianico is really amazing. First of all, is the last, harvest in Italy because we have the Sanianico in November. So, it's a late harvest variety. So it's powerful, red that stays on the vines, until November, under the rain, so it's full of the elements that make this, a red that can leave forever. Then, it's, the specific meeting is the only one suitable to become Taurazi, the o c d, which is the nomination that, start from the town of Taurazi. You know, if you don't do promotion on a red which is Now, it's the best value for price because you can buy a Taurazi, which is, at least three years, old us. I mean, because of the process, to release a Taurazi, is a long process. And, you can buy it for less than, another red. So, you know, of course, the popular things, it's kind of the trendy things to talk about is, organic and also sustainable wines. How how prevalent is that in in Erpinga? It's quite prevalent. The organic, you know, training of the many producers do organic, a yaniko, and also white, mainly fiano de Valino, which is a very resistant, kind of grapes. So it's easier. But beside the organic because, you know, the organic, many people believes is good. Some others think it's not really good for the soil. But sustainability, we believe that, this is really an important, topic. So also as a consultant, we want to invest in the sustainable certification of our determination. Okay. That's it. Would you like to say anything else to our audience? How are you going to convince them to come to her opinion? So come to it, Pena, because we are the everything. We are close to the beach. We have an authentic, wide, green, place. We are we are happy, and, drink our wines make people happy. Okay. That's it. I guess it's time to go. There's an alarm. I don't know where it's coming from. So thank you very much, Ibadia. And you'll be seeing this on mama jumbo shrimp, our sister channel. So don't forget to subscribe below and follow us. Okay. That's Chinchin with Italian wine people. Thank you for joining us on another installment of On The Road Edition, hosted by Stev Kim. Join her again next week for more interesting content in the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can also check out our YouTube channel, mama jumbo shrimp to watch these interviews and the footage captured of each location.