Ep. 2017 Barbera D'Asti - Clementina Cossetti  | 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 Stev Kim. Each week, She travels to incredible wine destinations, interviewing some of the Italian wine scenes most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Welcome back. My name's Stevie Kim, and we are continuing our journey into Byvera Dasty and Monferatto wine area. So today is day two, and we've already gone to three wineries, and this is kind of a bonus winery because we will be dining here and the owner of this is also a winemaker and here with me, I have Clementina Coseceti and of course that's the family name and she is the principal of the Coseceti winery. So, Clementina tell us a little bit about your winery the history of your winery when it was born and as well as where we are in Laquanda Casetti. My winery was founded in eighteen ninety one by my great grandfather I'm the first generation, and, this my father Mario was the winemaker of Casetti. And, we are in a custom where there are the best hills for a lot of different grapes of this great land that is Mufferato. Great. So in total, how many wines do you have? How many labels? We have a different label, and, we have different label of Bara, different label, of Moscow and, and the other, the doc, like, Greeniolino, and, that is, outact on grapes that, you know, that that we produce from, a lot of, time. Yeah. Many, many years ago. Many, many years ago. So this town is called, I wrote it down Scapa Chino. Yes. And you have twenty three quarter horses for raining. What does that mean? Yes, sir, because the winery is my love, is my job, and, my, the great passion of my husband, is, the horses, and, he has this, stable, the twenty three quarter horses, two years ago, we decided to combinate, to try to have a match between the range and my winery. And, culminated to, really great family passion. And, we decided to create, this is two years ago. Two years ago. It's a young place. Very old is my winery, but they combinate with the stable. It's a new thing for us. We are very happy because, we we have a good feeling that the people come to see a different situation, not so common, in most of that. I don't know. It's it almost feels very American. It's a branch. It's very Everything is very big. The ceilings are very high and large, spacious areas. And how many horses do you have on this street? We have eighty horses. Wow. We have the the the orsis board here, my husband and the other guys, organized this, or sister for this discipline that the name is, reigning. It's a discipline that born in, in USA. Okay. And, in this moment, the twenty three is, also the Lokanda Cosetti. And, so we decided to planted a new vineyard that you see in Oh, yeah. At the entrance, I saw some new vineyards. And the the new vineyards that, he's, five barbera. Oh, yeah. I saw the baby vine, so we'll be very interested to see how that develops. So today, how many wines did you set you have? In total? In total, we have eighteen different wine. Eighteen different wines. Yeah. So today, you have chosen three wines for us to taste very quickly to give us an idea. Which wines have you prepared for us. Yes. I suggest you, our, beauty that the new wine for us Mhmm. Because, we produce, we wine from a vineyard in Castelmo, that we planted fifteen years ago. Mhmm. And, we produce with this, with the fermentation in, a new wood. We keep during the fermentation, into no. Mhmm. And after a few months, in food, and after the fermentation, and after three months in, in food, We keep in this, egg that you see. That name is, egg, of the bone, egg, from bone in a bourgogne. And now the eggs are, empty of twenty three vintage. The wine that we are, tasting in this moment is twenty one, twenty three in the egg. Okay. Great. In the glass, I have twenty one that, after a two years, of one year between wood and and another year in the bottle. Okay. So this is actually Permante DLC. Yes. Is that correct? Yes. So from Yeah. Okay. Which is part of Balbera Dasty and Monferato wines. Yeah. Okay. For us, it's a new wine because it's, not so common grape in PMont. Yeah. But we decided to try for a white wine with a big body and Okay. Interesting. Alrighty. And then the next wine is, I believe, Vigna Vaca Valvera Dasti. Yes. Would you like to tell us a little bit about that? When you say Vigna Vicky, how old are the vines? Yes. 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. Now, back to the show. The mindset of this, for Lavigna Becca. We have a three different, big vineyard that we use for this, wine and, that, there are forty years old. Okay. Ford zero. Okay. Yeah. And, we keep, this wine, in a big oak barrel for one year. And, it's a historical wine for cosetti winery and cosetti family. And that is, Barbera Dasti superior ventilation. Mhmm. It's a traditional, Barbera Dasti. Okay. Excellent. And then lastly, you have this is a two thousand twenty vintage. Would you like to tell us a little bit about that? This is a and this is the twenty. This, wine, we keep, only in, for one year and a half. The appalachian is Mizza from, Barbera grapes. And, this, vineyard is, in the north, and this vineyard is, in a custom mobile, but that is one of the eighteen uh-uh the larger of the Nitza area. Okay. Great. And which one of these three wines would you say would be your signature wine, most representative of Quassetti winery. For, for us, the most representative because it's a historical wine for us that we export there a lot, that, everybody loves. It's LaVinja Vicky LaVinja Vec. Yeah. And, the Appalachian Niza for us is, also important because, we, we have a great feeling with this, so young population. Okay. That we believe, Well, thank you for having us today. This was not what I was expecting in Monferato, a ranch with eighty horses in a hospitality situation from a winery. So it's it's terribly interesting. I hope you can join us next time as well. So that is it. It's a wrap. So, Chincin with Italian wine people as we continue our journey in Balbera Dasty and Monferatto. Thank you very much, Clementina. Stay with us. Thank you very much. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud Apple Podcasts, Spotify, HimalIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.