Ep. 1898 Christmas Throwback with Lisa Anselmi | On The Road With Stevie Kim

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. 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. Let's do this. Hey, You're trying to kill me today. Big shout out to my team, Valeria, like I'm from Philippines, Giovanni, who's back to Ecuador, Gabriel's back in State's side. Of course, our wine, mod, my wine podcast moderators, Mark from England, Cynthia at the office, Julianna from California, and all of those good people, Professor Shingsa, he'll be joining us as well. This is the Italian wine podcast Insta Live Woman series. Good morning. I'm going to just do a quick intro about what we're trying to do. What we've been doing the past few days is that we've asked, well, my team has gathered a list of seven woman producers from all over Italy who will be joining us on Insta Live. So it's it's very quick, immediate, and to talk not about surprise sparkling wines, but pastikto wines, and perhaps do a quick recommendation for the perfect pairing for the Christmas dish. So Lisa, you are actually number three out of seven woman we have invited. I hope it'll be about ten to fifteen minutes to give you a quick skinny idea for the holiday. So Lisa Ancedemy, of course, is from the Anselmi Warner Why don't you tell me because I know I'm so embarrassed. I know you're very nearby, but I've never been to your wineries. I mostly see your dad. So tell me a little bit about yourself and the winery. Yes. So, first of all, thank you so much to select also our passito for this, real, nice interview. I'm Lisa Selmee, from, Anthony winery, of course. And with my father and my brother, I'm owner of, sell me a state. So what what are their names, your father and your brother? Roberto is my father, and Tomasso is my brother. And are they both mind makers? Both, my father follow the vineyards in particular. So the the the real, the heart of, of the business, and my brother follow all the production in the winery, the unification, bot lane, etcetera. I try to sell the wine all around the world. Which is the real, the the most difficult part. And I start to make the wine. Of course, you know, everyone makes fantastic wines, but the real difficulty, the real challenge is, of course, your job was to sell the line. Sure. But I'm lucky because, the wine made from my father and my brother is good. So Yes. It's good. It stays in anything. The winery was funded by my grandfather in nineteen forty eight, with a totally different view of the business, fifteen million bottles, no vineyards. So just, big negotiation. Domestic cell for ninety percent. And then, around, the big the the beginning of eighty years, my father, when finished to study and decided to work in the family business, changed completely the philosophy and the focus, of of the of the state and sell me from, eight years to today. There was, there were, there are a lot of change evolution in a Viticulture system, in the new technique in the seller for unification, looking for quality and the increase of quality. Absolutely. Increase the value of the brand. The quality of the brand. We are very historic brand, but really very avant garde, in the in the philosophy. Okay. So we don't have really time to talk about all the different lines. But, of course, can you give us an idea as to how many labels you produce and how many, like, in terms of the volume of production? So we can kind of get the feel and look and feel of the size. TV is really, easy because we have just the five labels. Mhmm. Three dry white wines, eighty percent of the production as really small production of carbones, sous videon, but is one hectare enough no more. And, of course, our passito. That is our cherry on top. Absolutely. Okay. So let's talk about, your passito. It's called San Vincenzo. Is that correct? No. This is very special vintage because, it's the forty anniversary of this wine. Forty four zero. Four zero. Four zero. Yes. Yes. Okay. Forty. Forty was in nineteen eighty two. So it's, forty different harvest. And forty different evolution of the wine. But as I told you, Capitelli is really our cherry on top because it's a small production, thirty thousand bottles, more or less. Total production for the wineries around seven hundred fifty thousand. So Capitelli is really a small part of the production, but it's also the wine that permit us to be present in a important wine list all around the world. Is wine that we receive every year, special award from, Gabriel Rosa, from, this year. We are selected also for, from wine Spectator for opera wine twenty twenty four. So is probably in terms of quantity and in terms of, profit is not, absolutely. We can survive also without company. But really is the one that give us very, very big value. The brand of Ansemi, all the people know the Pasito Capitelli, and I think that in the top ten, in Italy, especially of, Pasito wine Capitelli, is almost 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. Two thousand twenty two, for example, How many bottles do you produce? Twenty three thousand bottles more or less. And you've been producing it for, forty years. Do you have, like, also the some bottles from from the way way back? We have, we have a small stalking the seller for all the wines, but in particular for Capitelli, I think that the first vintage that I have in the stock was ninety eighty two without that. And have you tasted the eighty two? Like? Some bottle are, perfect. And it's a big satisfaction, especially for my father. Of course, it's forty years. So depends that the cork depends the condition of, of the wine, but really, if you are able to maintain a good temperature, without light. If you check also the the core, then nothing, wrong. The the result can be very good. Capitelli was a wine that change a lot, during the year. At the beginning of the life, eight years, nine years was very, very passy or very similar to, south of Italy. In the last fifteen years, we've changed a little bit to the style of the wine. And we try to have a wine a little bit lighter. So more acidity, more freshness similar to North. So, German wine or, Sutan, absolutely. So, Lisa, sorry for the interruption. We didn't we didn't talk about the grapes because I I believe it's a blend. Is that a blend? In the past, was just the traditional grape So Gerganyga, that is the great, indigenous of our territory. But especially with vintage twenty twenty two, we decided to blend with some aromatic grapes a little bit gold demeanor. And, it's the first year, where we are able to introduce, our new project, is for five years that we have increased the production of, hybrid disease resistant grape. The pin we know, you know, probably. Right. So in the twenty twenty two vintage for all the wine, but also for the capitelli, there is a small part of this pin with grape that give us very strong, sensation, and very healthy wine. Absolutely. So if you have a scale on a scale, right? If you had Vincent at one end and you have Sotern. What does is it more closer to Sotern or a Vensanto? But then we double docs. Okay. Thanks. Yes. Yes. Yes. Alright. So, Lisa, I understand you also have an Anoteca. Mhmm. You have, like, a Vistro Enoteca. Experience with, of course, the food and wine pairing. Alright. What do you recommend at your restaurant? Copy. Definitely. Yes. Last TV, I recommend everybody to try with the cheese. A change in particular with the blue cheese that we serve in Dana tekka for me is the perfect pairing with with capitalism. So very much like sister turn. She see. Absolutely. Especially, we have, a cheese blue cheese produced from La Casara. I don't know if you know, the Casi feature. Not so strong. It's not like rockford. It's like a gorgonzola, very, very soft, and it's perfect. But, of course, is my I love cheese. So for me, it's, not that if I have to choose between dessert or cheese. But, for example, in this period of the year, match very well with or or better for me with Pandora that is typical of. Uh-huh. So, pandoro, for those who of your less aware, is without, you know, fruits and nuts inside, and it is. It's easier. It's just plain. Cake. Exactly. And we start with, Zabayana cream that is, very good. Very good. Yeah. It's it's I've been I've been having Panettone all this week with Zabayana with cream. Yesterday was in Laquanda, Belberlinin in Milan. Of course, he has his specialty. So I'm just getting fat. Panitoni is a good match, but we are in Verona. So I suggest to try to speak to Pandora. Okay. You're the first one who had, recommended Pandora. The tradition. So listen, Lisa, what are you doing for the holidays? What is your typical holiday program? Have you got kids? Are you married? No. No. No. I'm no kids and I'm married. You're married to your job? No. You have two nieces, for by my my brother, so I'm a really happy hunt. But generally with the family and with the restaurant, I stay in Soave for Christmas, but not this year, because I spend the twenty four and twenty five with my family and with friends. And on twenty six, I go to New York City for some other way. Okay. You're going to my home. Basically. Exactly. So what is the name of the Enoteca? It's the same name of our red wine. It's Realda. Arialda. So for the first time, if I've never been, if I come to the, the Enotec the bistro. What do I what is your typical signature dish? You would recommend that? If I have if I try one dish, what do I have to try? So we we changed the menu four times a year, more or less, seasonal But one or two dishes that we have for all day here is the parmigiana de Milansani, that is the recipe of, grandmother of the chef's. So really good. Oh, okay. We have the Bakala, LaVecian Tina with Polenta. You can find our beef tartar that is, always present in the menu and is really good. Biggley, pasta with, carbonara, Matriciana. So we try some of our listeners are getting hungry. Well, listen, Lisa, thank you so much for joining us today, and it's a wrap, and happy holidays to your dad and your family and your brother whom I don't think I've ever met. And, you never know one day I might just popeye and and to see, the winery and the Enoteca. Could please. We in two thousand twenty four, I'll wait for you. Okay. In two thousand twenty four. Yes. I've only been working in wine for, like, twelve, thirteen years. So there's still time. Thank you for joining us on another installment of on the Road edition hosted by Stevie 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.