Ep. 1225 Marilisa Allegrini Pt. 2 | 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. Okay. So let's start tasting. Yes. So do you wanna tell me a little bit about this event? This is there's a new event. It's called I think that, is something very important for the community but also for the consumers because also the Montancino needs to reach a different status for my for my opinion in my opinion. Because in the past, it was always considered to be declassified Brunelo, but, Roso de Montecino has a it's a strong personality. And I think that is a wine that is very interesting because, You cannot drink Bruno every day, but, you can drink also every day. And, is a wine that has, not, big structure like the Bernelo de Montecino, but it has a very interesting personality. Focus more on the drinkability. The possibility to man match with food with a wide range of dishes. And also it has, complexity, but, together with great elegance. I'm really glad actually they're during this event. Yes, sir. Because I think personally, I know I'm not a wine expert. Personally, I love Dorosudimontachino because I think to approach, brunello, for especially the younger generation, it's too much. It's the it's too it's too big of a wine. And I think You know, there has to be more rosso di montalcino out there because, unfortunately, also, you produce less monte rosso because everybody wants to pre produce, brunette love. And I think it's a very good thing that you guys are doing because I really love rosso di mon pacino, to be quite honest. And it's and it's under and it's undervalued. And to get the younger generation to drink Monteaccino, I think you have to go out there and promote Rosa. So I'm pretty excited. About this new initiative. Yes. I think that if you want to have, in the future, the young generation to drink also Bruno is important that they start from there also. So they understand the the personality of San Jose because I think that, is a a great variety that, doesn't have the roundness that Corvina has, for example, it has, the personality of the sangiovese with turnings, etcetera. And the Russo is a very, very interesting stuff. Yeah. And it and it's a fruit here, but it's not a fruit farm, you know? It's it's still Yes. It's It's still very sophisticated. I think this wine, and I I love Haroso. How much does this wine in retail? Do you know? Have you got how much does this wine cost in retail? In a retail, I think that in Italy is around, twenty. In the United States, is around thirty. Thirty Because of the third the three tier system is must be thirty, thirty five. Okay. Alright. Let's go to the next one. So this is the current vintage. Yes. The current vintage? Yes. By the way, how much, how many bottles are you producing of the rosso? We produce twenty five thousand bottles of Russo. And, a little bit more, brunello, we produce thirty thousand bottles. The brunello, the different vendor. So here you have, of course, more expression of the complexity that the San Jose has. It's, the aromatic expression is very, very well balanced with the turning of the ochre and more concentration, both in the nose, in the color, and, in the structure of the wine. More body, more acidity, and you can immediately understand that that there is also great possibility of for the wine to age. America is a very important market for you. Right? It's the most important market. So the fact of the matter is, I'm sure you know this, but the grand majority of consumers in America, drink their wines within twenty four hours after their purchase. I know. You know? So I really think this is why the Russo is kind of the winner. Yes. Because you can just buy it and then drink it from the shop. You know? Bruno is a wine for collectors. It's a wine for wine list in the top restaurants. This is the different targets. So what would you, like, in terms of, you know, you know, personally, I don't really believe in I'm not crazy about food and wine pairing. Like, I feel like You eat whatever and you drink whatever. But if what would what are your recommendations in terms of food and wine pairing with these two different types of wines? I like, if you are vegetarian, like, for example, with mushrooms, Mhmm. Yes. Machrooms like, porcini or the Chantarell. Mhmm. This is the kind of dish that I think What about if you are a vegetarian and what about with the rosso? But the rosso is very good with pasta, pasta, mayo. Anything with my bread sauce. Right? Even maybe even like I don't know. I think it's light enough. You can have some Yeah. By tuna. Maybe tuna. Yes. Can be. Yes. Anyways, listen. So I wanna talk to you a little bit about sustainability because, like, Ricardo told me that you're, you know, you're really a sustainable you know. That's fine. Yeah. You are not I'm not sure if you are sustainable, but you are an advocate for sustainability. Now I'm actually kind of tired of people talk about sustainability. Everyone is talking about sustainability. So what I want to know from you, Madivisa, what do you mean by sustainability? Circumscribed to your wine and your winemaking and vineyard management. Are you enjoying this podcast? There's so much more high quality wine content available for mama jumbo shrimp. Check out our new wine study maps, our books on Italian wine, including Italian wine unplugged, the jumbo shrimp guide to Italian wine, Sanjay Vazio, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. You know, Stevie, I don't agree with you because I consider You never agree. Is a philosophy and is a concept that we all have to embrace. And sustainability for me means, respect of the network and respect of the people that work in the vineyard. And when you have this, two concept together, sustainability become the mission of the of the company. And so I think that we all have to go in that direction. And the sustainability is a wide, very wide concept organic is, not to use chemical products, in the vineyard and to use, not to use, sulfa IT in the vinification process or use very little, but sustainability. Is a concept that for me is very, very important. And, I'm very happy that, I started with this, this thing in Bulgaria in Bulgaria in Montalcino, We already have, the certification in the three companies. And What kind of certification? We have the equalities. Okay. What does that mean? What does equalize, for for people who are unfamiliar? Miss means that, you have follow a specific process, but, also that, you have to respect the people that work for you, which is, for me, is the most important thing because, they have to live in a company where they feel comfortable and where they feel, that they are respected and they are happy. This is, I think, for my approach, as an entrepreneur, the the most important thing. Listen, let's drink your Poder Nodi, which is your signature. Why don't you compare the two wines? Oh, I threw away. I give you another glass. Thank you. So the color is little bit darker, but, not pretty similar. Are they the same vintage? Yes. They are the same vintage? Yes. Okay. But, you know, what we do, with the different wine, is not only that, we select from different vineyards, but also we use different, VINification process. So Brunllo is verified in concrete. Another important thing that, some poly winery have is the that we have the concrete, tank. Mhmm. And, we it was the previous owner. So we were one of the very first winery that have a concrete, tank here. Yes. So it's fermented in concrete. The other one is fermented in Oak. But this is much more rounder. Yes. But this has a a more intense city. It's more every day. The cord Pudernavi has more intense city. Tomorrow. Well, you know, once, like, I can't remember. Was it last year or the year before you had, like, some wine, which was hundred points? It was Vina Vaca. A Vina Vaca. Two thousand and sixteen. Your wine. Yeah. You see. Vina Becca two thousand and fifteen. It was my first hundred points. I couldn't sleep the night that I knew that, I received the news because, you know, a hundred points is something. It means your wine is perfect. Yes. What does that mean though? I mean, seriously. Did let me ask you a you know, I don't know if you're going to say it, but getting one hundred points, did it make any difference in terms of sales? Or it's mostly pristine. It changed, a lot of the perception of the winery in term of the appreciation by the consumers. And, the one hundred points, bring to a winery the collectors because this, kind of, this target of consumers are they look for this, type of accolade. You know, I was walking around with Ricardo, and then I saw some amphoras. So this is kind of your new project now because you don't have currently now a release of m four o ones. No. So do you wanna tell us a yeah. Do you wanna tell us a little bit about this new project? Yes. You know, you know, that I am curious, you know, that, I always want to, experiment and, Ricardo was in the same, had the same approach. So when, he proposed me to vinify the SanJovese in Emperor, I immediately say, yes. And, I think that, the result is very promising. Mhmm. It's very, exciting because, San Jose, without the turning of the hook, but with the respect of the fruit that you can have with the amphora is a is different taste and different flavor will we be able to taste at some point? When is the first release? We will release very soon in September. And which what is the vintage that you'll be releasing? It's two thousand and twenty. Oh, okay. So you'll be releasing it soon. I'm far, so look out for that. Before we close, Marivisa, I've known you for a really fifteen years. No. No. What are you talking about? No. When we did the Nasdaq, that was kinda the first year. It was two thousand and eleven. Okay. So I've known you for eleven twelve years, Max. Eleven years. Let's say eleven years. No. No. More than this. Yeah. I think twelve years. Right? No. More. Anyways, it's been a very long time. Also because it's been very intense. So I've known you for a long time, and I've seen you, become even more successful, you know, commercially. But I feel like now, like, you first of all, you have a grandson think first of all, you've completely a different woman since you you've you have a grandson, completely a different woman. I'm sorry. Like, in a nice way. In a nice way. So I guess my question is, What would you like to leave behind? Like, what would you like your legacy to be? Because I think we get to a certain point in life and we say, you know, I'm pretty satisfied side with what we've done. Of course, up and downs, disappointments, and successes, but what would you like to leave behind? Not just for your children, because I think I know more or less what you like to leave them, but just in general. What would you like your legacy to be? You know, I my dream is to give to my not just to my children, but also for the people that work for me. What my father gave to me, which was an example. I always admire his seriousness in the business and admire his devotion to the work. And so this was, for me, the kind of thing that I love from my dad, not just that I inherited a beautiful property. And so what I want to give to my daughter is this. I would like to be, if possible, an example for them. And then, of course, the they will find their own way. Okay. And with that, I this it's Sarat ilchinezi. Okay. Cheers with that. Cheers. 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.