Ep. 1303 Massimiliano Pasquini Pt. 2 | On The Road Edition With Stevie Kim

By now, you've all heard of Italian wine unplugged two point o. The latest book published by Mamma jumbo shrimp. It's more than just another wine book. The fully updated second edition was inspired by students of the Vineitelli International Academy and painstakingly reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes in addition by professor Atilio Shenza. Italy's leading vine geneticist. The benchmark producers feature is a particularly important aspect of this revised edition. This selection makes it easier for our readers to get their hands on a bottle of wine that truly represents a particular grape or region to pick up a copy, just head to Amazon dot com, or visit us at mama jumbo shrimp dot com. 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. Where are these wines distributed mostly? In in Italy or in America? Italy, for us, it's a very good market. Mhmm. The people love our, Shervari, particularly in the center of Italy. Rome, for example, is a good market. Usually, we we sell sixty percent, in Italy, and forty percent, we export, in particular, in USA, and in England. In the UK. In the UK. Yes. What about in markets like, I I don't know, Asia? Do they like your wines? Asia, Asia, Asia is a a good market, but, we must improve, we must, study better the Asian market because, people in Asian prefer red wine now. So listen, let me ask you a question. So, What is the difference in your opinion between like a burgundy and cervaro? The difference, is cervaro is more Mediterranean wine. It is more mediterranean wine. It is warmer. Yeah. It's a yes. Have a good acidity, and at the same time, have more body than the burgundy wines. Burgundy wines are more vertical. Shervaro is, similar than, for example. It's the end of the vintage in other a year. It's a similar than Corton. Mhmm. Uh-huh. But Shervallo is more Mediterranean wine than burgundy wine, white wines. And what are the retail prices of these two wines? San Giovanni and China. In our shops, the San Giovanni, the price is, fourteen euro. And Shervallo is, forty six euro. Fourteen and forty six. Yes. Okay. Yes. It's totally different. Completely different. Yes. We have two different wines. Different level, of price and different level of quality. Okay. So let's taste your sweet wines. The sweet wines, the Mufatto wines. Mufatto vintage two thousand eighteen. This is the current release? This is the current vintage. Yes. Because for mufatto, we prefer release in the market after four years after the harvest. Because this mufatto is a wine made with the botitist. Okay. It's good. Save it. Cheers. Mofatto is a very special wine. It's possible to make this wine just because in Orvieto, we have, the perfect condition to have the number rod to have the botrytis. So you have various grapes here. Right? And you were saying that you have the sauterne blend, sauvignon, and Yep. Yes. It is a blend that between yes. Five different grapes we use for Mufato. Sabignon blanc, semi young, Riceto, riesling, and Taminor. Soviet Blanc and semillon are two grapes perfect for the number of rot. Greiceto to give the the the local, in the local printing, reasoning to give, acidity in the final blend, and, trimina, to give the aromatic notes. So in a blind tasting, how would you say your mofatto is different from a sorterin? That is different because, In terms of the tasting profile. And test testing profile is different because Probably the aromatic part is more present than the Sotem because in Sotem, they use a Solvignon blank and semillon, and we use just in that part of Tremina. We have probably more concentration. Than the sotern wines. And we use less sulfide because, in Italy, to stop their coliformitation, it's not possible to add a lot quantity of soil fight. Mhmm. For this in Italy, we you we cool the wine at zero degree of temperature to stop their cold fermentation. Difficult to say. But it's it's it's lovely. It's a lovely wine. Yes. Because it's a sweet wine, but in the same time, it's not too sweet because the balance between, sugar, acidity, and body, after taste is the the mouth is very clean. Italian wine podcast brought to you by mama jumbo shrimp. Yeah. And also you have that, like, sage. Yes. You know, smell which you don't get in so turn. So I guess In that way, you still have that, you know, that that kind of. Yes. And we prefer to release after four years from the harvest because muffato age in bottle, minimum for two years in bottle, because for we think the the typical smell of, botrytis is ready after two years, of aging in bottle. So let me ask you, a question about the antonore group. Because Castello Disala is part of the antonore. Yes. When you are, I guess strategically aligning your marketing objectives. It does it depend also kind of on the big picture or are you completely autonomous? No, we we part we are a part of the the group. We are a part of Antinori because Antinori is, a big family, but we have an artisanal approach. Mhmm. Each state I have, a local, director. I have the local, winemaker, the local agronomist, and but at the same time, we we can, ask to the the CEO, the Lorenzo. Yes. Lorenzo, the the development of the of the wines, they went testing. If you were to tell our audience You know, what Castelodisala represents? What would you say? How can they remember Castelodisala from the other wineries? What is what is so special about Castelodisala? Ex I mean, it has a great tower. No. Yes. Casa Sali is a special, because, for my opinion, is, one the best place to make white wine, in Italy. Because, in this area, we have the perfect balance, between acidity, alcohol, and, I think, with this soil, we produce very, very good wines. But do you think Orvieto, suffers from kind of the the I I I suppose a reputation of having age age ability, age capable lines. Do you think that's a problem? No. It's problem, but I think, with this, job now with, these new people, probably the Orviet wines, never give up and, prob probably in the future, people can understand the potential of this area. You know, because you know what was, I guess what was surprising for me is that when you said Orvedo in the past was a very important Yes. White wine. Yes. You know, in the past. And I feel and that was why the Antenary family was interested in purchasing this estate. Right? Yeah. But right now, Orveto is not considered to be like the benchmark white wines. Because for a long time, people, the the the winery in general, doesn't produce, don't produce, good wine. But now we We won't, start again. We want, we want to represent the potential of this area. And, for this, it's necessary to make just good quality. And, it's necessary to have, people like you, for example, can, can talk about this to the world. Alright. Well, thank you for having us. No. Thank you. Thank you, Steve. It's a big surprise. Thank you for this surprise surprise surprise. It's a surprise surprise for me. Alright. So it's a wrap. And, see you soon on the road with Italian wine podcast. Chinching. Bye bye. Bye bye. Thank you. Okay. 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.