Ep. 1919 Christmas Throwback with Caterina Dei | 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. So this is take two of Katarina day. Let's try this again. Katarina day. I hope you can join us in a little bit. So, you know, Pacito wines, it's a Pacito wine special. And of course, Pacito wines represent a very, very small production Katanina. Hello, Stevie. How are you? Hey, Steveie. Wonderful to be here, talking to you. You know, you are our fifth guest today, not today, the past few days. We've invited seven woman producers from all over Italy to join us on this series to talk about Pacito. It's a very small, of course, niche production for most of the Italian wine producers. Often consumed only on special occasions, like, for example, during the festivities during the holidays. So we wanted to dedicate these, you know, these, seven women who produced Pasito wines in Italy. So thank you for joining us. Thank you for inviting me. Such a treat. We're here with you. So how how is it going? What is it like? The holidays in in your house in the cantina? You know, Steve, we're getting ready for, you know, the Christmas wishes tomorrow will have a lunch altogether, my team. So, you know, I would say happy, you know, Merry Christmas, to everyone. And, of course, there's always so many things to settle before the end of the year. So it's a crazy time of the year doing so many things. You know, it's all of a rush until, till tomorrow. And then, we'll work, from the twenty seventh to the end of the year, and then we'll kind of take a break the first week of the new year. But we've all very excited things are luckily going well despite all the difficulties of, you know, the climate, last, harvest, which has not been easy at all. But, on the whole, we we're glad. We're happy. We are a very nice team. So I'm, I'm happy on the whole. I'm happy. So, Katanina, first of all, tell our audience where your winery is located. We are located in the multiple channel area, continue the cellar, is two kilometers from the historical center of multiple channel town, which is a lovely city from the Renaissance. You know, I invite everyone to visit if they don't know the town. Which is also called the Pearl of the fifteenth century because that's the, the age, the time when the most important buildings were built actually several, very important artists and, architects were sent over by the Magachi family in Florence in the fifteenth century. So let's say the pride of our town is this beautiful building that I invite you know, all the audience, to visit. We also have a very important landscape. The richness of the area is, of course, wine together with the gastronomy all very traditional. We have a lot of history, history of art, again, architecture, and different local products. Catherine, would you mind explaining to our audience? Of course, many of our audience are kinda geeky, but what is the difference between, and so for once and for all, let's set the record straight. Yes. Thank you, Steve, for putting this question. Because, you know, it's a crucial kind of issue for us because when I travel and I go presenting my wines, I always travel with a map explaining the Montepuchano. The town of Montepuchano is a beautiful, tiny town from the Renaissance at and it's Tuscany. It's in the Sienna. Tuscany. Exactly. It's Tuscany. In fact, TV, we recently added the we mentioned Tuscana on the label. Okay. This is new. Yeah. This was, you know, considered last year. So all the producers write Chiscana on their winona obi labels to make it exactly different from multiple channels, where multiple channels stands for the grave and not for the tone, and the region is a brutal and not to scana. The wines are really different because, you know, our bina nobela is made of central visit. One very important thing to say is that this specific Sangiovese that we grow in my virtual channel is also called grunion genteile. Bruno because it has to do with grunion, which is the plum, the fruit, and in fact, both the color of the grape and the scents. At the taste, really show the prunea, which is the plum. And it's a gentle sangiovese meaning it's soft, it's strong, the nose, and it's strong, of course, the palate. So it's a gentle sangruvise. So it's another thing. It's another story from the wines of Aruzzo that are really, really something something else. Yeah. So there's a bit of a confusion about that. So we can talk about this like all day for eight eight hours, but today we're going to dedicate a little love, some love to, of course, the Your costita wine is, of course, vincianto, the TOCiano TOC. Tell us a little bit about that. We make a very few bottles, meaning half bottles. It's three seventy five centimeters. And, you know, we put, like, a stem on the bottle. We numbered the bottle of this production. This is vintage twenty eighteen, and the sole production is one thousand four hundred sixty half bottle. Oh my goodness. Very small production. Very very small, and this is number two fifty two. So it's our sweet wine. And exactly as you said, Steve, it's a DOC. The DOC was established in nineteen ninety six and then reviewed in two thousand ten. It's a very traditional historical wine from the area. It is, made with a typical or top ton bridal, such as Trebiano, mangasia, and Ricky. Though. It's a bland blend of these three typical varietals that we, of course, we grow in one of our vineyards. The grapes are, of course, harvested when they're ripe, but not over ripe. So we don't want any boturities, any bulbs. So the the grapes have to be healthy. So we basically harvest them between September and October as we all know the recent, the most recent harvest vitages have been so anticipated because of the heat, because of the dryness. So let's say we harvest the the the last vitages were harvested, let's say, the beginning of September. So, again, the grapes have to be totally healthy. And then we have the grapes laid down on, straw. They have to to get dry and, to raise them until, you know, they they are still very healthy. Try, but, again, very healthy. Not anybody else's. That's why our VIN Santaya support is on the roof where we have a, change of temperature between day and night. So the grapes stay in horizontal position for three months. Basically, And then we press them in, January. And, of course, what we get is a very concentrated, sweet juice, and our Vincent is ready to be put in Caratellis. Very small wood containers of a hundred, a hundred and fifty liters. What is Caratellis? They're vessels. It's a very small wood container. It's a very small. Okay. We might say it's a very small little bottle can contain a hundred to a hundred, basically, a hundred fifty leisure. So it's really very small. 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. You have awesome Okyo di Permice. Right? Now, back to the show. Yes. Where is that? Can you explain to our audience what Okyo di Permice is? Yes. We don't produce acute hyper nature, but it's a very special Vincanto only made with sangiovese. So Okay. With red berries. It's a it's absolutely very precious. A few producers made it, make it. Most famous producer of architecture in the multiple channel area is Avignanese. Mhmm. They make wonderful wonderful. I remember tasting it once years ago by sipping it from a a little spoon, from a teaspoon. And so It's a very precious thing. Of course, the Monsanto itself, even even it's not even if not that often, but it's just something very precious because, you can guess how limited the yield is. Yeah. You know, is basically the the the the average, yield is twenty percent. So in in wine, in Vincent, is twenty percent from the original quantity of grades. So, Katarina, just quickly, we don't really have a lot of time because we wanted to do about ten, fifteen minutes here. But how many labels so we can contextualize the quantity of the Pasito and Vincent? How many labels do you have? And what is the total volume of production? Our total production is in bottles is, two hundred fifty thousand. Okay. And, yes, we include, of course, the the flag, is the Vino mobility multiples. That was the most important one in the region, and we produce one hundred thousand one hundred twenty thousand dollars per year. Than a similar quantity, but less and less the last few villages that I consider the daily, important easy one to drink. So we can consider it a a younger brother of the Venenobili, very fresh, ready to be to be drunk and absolutely, you know, good to be matching almost everything when you want to something less important than even a nobela, but even a nobela, of course, is the most important line of ours. You can keep a bottle of a been a nobela for at least ten years Mhmm. When it's the right vintage and it's well kept, of course. So, just, a few, a few words to say, you know, why the name of Vina Navile, which, by the way, is a very important docG, and it's one of the very first DOCG distributed on the domestic market. So we got the DOCG in nineteen eighty one. So somebody says the first Other people say one among very first EOCG on the Italian market, but it's the one that, you know, begins its history, from the etruscan. So before the Romans, you know, thousands of years ago, because the the land of Montipul channel has always been considered highly located to the production of red wine. So Vino Nobile. And why the name Nobile? Because during the renaissance, again, that was time when, you know, we have the golden age both for the area in terms of political, architectural, and, you know, social situation. So that the time when we hear the name Nobile because it's the it was the normal wine. So the most important wine reserved to the novel. So the crown has, let's say, or the most important people that approached the area And, also, we know that it was the wine that reached out to the pronounce, of England, Crown of France. So that's why it noviliates. A novel one for for the novels. That was the origin of the name. I wanted to now talk about our favorite part of the conversation, which is the food and wine pairing. What is the Christmas food and wine pairing with your Vincanto? I would like to show you Yeah. These are one four. This is a very typical and sharp recipe. I love the fact that you show me everything. From the center area, it's made of, you know, it's a thick bread with, spices, with the candied fruits such as orange skins, and, and then other candied fruits like almost, dried fruits. So very tasty. And I would say, you know, it's a really Christmas recipe. It's a Christmas sweet. And I would say it pairs practically with Vincent. Okay. Very good. That sounds fantastic. Listen, Katarina, you know, to close. I'm not sure everybody knows you are a singer. Would you like to sing a song for us? Okay. Just a little piece of Christmas or something. Yeah. I was not prepared for this, but and so this is Christmas and it happened New Year. I wish every one Mary Christmas to you all. Fantastic. Thank you so much, Katarina. A fantastic way to wrap this up. Thank you for joining us, Katarina, and a little song to go with it. And I hope to see you very, very sin, please. My love to your family and your animals, and I hope to see you in the new year. Thank you, Stevy. A big hug to you. And I wish you a really, very happy Christmas. And really looking forward to seeing you again very soon. Absolutely. What is that? What is that? What a package? Tom of. Thank you so much. 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.