Ep. 2073 Guido Martinetti, Mura Mura | 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 scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Alrighty. Welcome back. My name's Stevie Kim, and this is day three of our journey into, and this is actually the final day, but also the final call. With me here, we are here at this weiner called Muura Muura, and I'm here with the principal. His name is Guido Martinez. Chaguido. Chiao stimi. Hello, everybody. Welcome to Muura Mura. First of all, tell me what Mura Mura is all about. So Muramura was born because, I I wanted to calculate the best fruit for Grum sorbet because I was the owner of Grum gelato. Okay. Grum ice cream gelato. Okay. So tell us a little bit about So you are the founder. You started. You created Grom ice cream. Is that correct? It's absolutely correct. I was in Angelo Gaja Vignals, and I said, why do not apply the same, attitude and principles that Angela used for cultivating at the best is vineyards in every single raw material for gelato and try to make the best gelato in the world. So I started in a very small shop, but I'm very proud of this because, I have a loan in the bank, and I have to say, Thank you so much only to myself and to my business partner, federico. And so, grom was born. Then I sold in twenty fifteen, so I was able to come back to my patient and to my heart, which is mine. Okay. So, you were lucky to have sold your ice cream business and so you had enough investment seats to start this winery. Is that correct? That's correct. And when was that? What year was that? Twenty fifteen, we sold the company. In twenty seventeen, we started to build this winery and, to buy the vineyards outside, to buy also some vineyards in Baraaysco and Barolo, which is very expensive. So, you know, it's like a child. You will, you will, sleep tonight in the suspended house over the vineyard. It's a dream when I was a child. Yeah. It's like a it's like a grown up treehouse. Exactly. So tell me how you got into the wine business recently. When did you start the wine business? First of all, Muura Muura. What does it mean? One of the best opportunity in the world of Gilato was to know the farmers. I was in Madagascar to know, how to make the best vanilla in the world, so the vanilla bourbon. And I was running all the day, from a flower to another because the vanilla is a nokita. And, a woman told me, and she explained to me is to live slowly to be able to appreciate little things you have beside of you. And sometimes these little things, like the smile of your wife, a friend, you don't appreciate because you have everyday beside of you. And that's a pity. So more and more means to live slowly and wisely. Yeah. Well, yeah, it's very popular actually now. Slow living. Everyone wants to do the, do the slow living right now. So, actually, it's very I I don't want to say trendy. But you were ahead of your time when you called it Muura Muura in a way. It's a movement. So I before we taste the wines, I know you're not completely finished with the ice cream business. Right? Yeah. That's right. So you're you've studied a new ice cream project. Tell us about that. So it's, a formula one pilot, Charles declared, which was, very patient about our Gilato in Rome. We call federico because, Frederico is very passionate about cars. Federico. Yeah. My business partner in in Dejarato anymore and more as well. And, you call him your brother? Yeah. He is. He is my brother. Is because it takes care of me, which is something very precious in life. Right. I don't want to say, the same level of my wife, which is the top. Right. But just a little step, behind. Anyway, Federico met, Charles, and Charles say, I really would like to have a gelato for, you know, people which take care of themselves. For example, I'm I'm very, you know, I appreciate the gelato so much, but sometimes I feel guilty because I'm an athlete because, you know, I have a lot of supporters and the team. And I would like, a perfect balance, gelato, reducing calories, and high in protein, high in fiber. So it was more lek, which is the new brand of gelato. Lek for leclerc. Okay. Like. Because also in Italian, like, is that leak, you know. Oh, okay. Okay. Okay. It means to leak. Okay. And so it's a very nice teammate. Chars with his historical manager, which is Nicole Atote, the son of, Jean Todd, and then it's me and federico. And everyone has his own role in the team, and the Gilato is very good. And for me, it's very, I'm very proud when, the people say, no, I cannot believe that it's so good and so rich, but it's so low in calories. So low fat, but high in protein and low calories. Low in fat and low in sugars. Higher in proteins and fiber. Let's calorie than wine. Let's calorie than wine. Okay. Fast forward. Back to wine business. So when did you start the wine business at Muura Mura. Because it was before a farm. Yeah. Two thousand and eight, we bought the land and Mura Mura was born. Then twenty fifteen, we sold the company and the first vintage was twenty seventeen. Oh, seventeen. So you're a very young winery in a way. Yeah. So how many? I'm looking at your brochure. You have one, two, three, four, five, six. So you have thirteen, you don't even know. Let me just explain to you. You have thirteen. Thank you very much. Alright. Of course, I see you do You do a little bit of everything, but we are in the territory here of Alberto and Monvarado. So from this area, what I know you prepared three wines. Yeah. What will we be tasting? So the first one is a blend. First, Moramura used the grapes by our own vineyards. So this is very important for me because the approach in the vineyards is the key together with the for sure, the winery is half an offer. So how big is your state? Three hectares here and four in language, but only ten are vineyards. It's only the best places. Ten hectares of vines. Exactly. So the first wine, it's a blend. So the concept of the bordeaux is to read the chance of making a blend, and also is a chance for me from the people working with me, the team to choose, you know, kind of style, which is also always the meeting between power and elegance, which is very a subtle line, you know, So the first one is mainly Barbera. Mhmm. There's also, so seventy percent, twenty five percent of Nebula. What is the name of the wine again? Romeo, which is my present, to Like Romeo and Juliet, Armel? It is. Okay. It's, is my present as I got father of Romeo, which is the son of federico. So your godson's name is Romeo. So I I choose the to give him a present, which is different. It's not an object. Mhmm. That is what I love more. So it's the first one we made. And I love this wine. I propose you to taste. Mhmm. Because it's very well balanced. Okay. So it's an expression of, the most important, grapes here in Mufferato. So, One is Barbara, one hundred percent. The name is, Mililera. It's a very old vineyard. Fifty years old. And, it's an expression of, that always the same kind of goal I have, which is, you know, power, but arrogance. Last, but not least, is the one you smoke. It's grignolino, which for me is the most talented grape of the area because grignolino is a kind of grape, which is very, very elegant, very firm and tannins. And we harvest, looking at the the seeds. So I taste the seeds if they are ripe. Like, you know, the food must be crunchy. And at the nose, it's, spicy. And fruity as well. So it's a a kind of blend between the Sierra and pinot noir. So it's very rich in personality. Today, I think we have a lot of very good wines, but few wines are very rich in personality. It's like people. If you are so lucky to find somebody which has a strong personality, you can always learn. In the case of wine, if you maybe you don't like, but if reaching personality, you've lived an emotion. So the goal of more and more is to give to our customers emotions and something memorable. It's what we try to do. Never mind. 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. So here in this state, I mean, I I suppose it's a little spread out, but nearby, if you also have the restaurant and you have some hospitality. Yeah. Did that start first or the winery? No. No. We start with the winery. Oh, okay. Second came, the restaurant. And last, the hospitality name is Lemarne because the geological name of this area is Marna. Mhmm. So, and Lemarna is two different houses. Mhmm. One is dedicated to the poets, and one is dedicated to the artist. So every room has a furniture, which is inspired by the poem and by the artist, philosophy in the other house. And everything is, in the middle of the vineyards, which is beautiful, but it's my soul, so it's beautiful. And, also with the sport, So we have this, very long, swimming pool, twenty five meters, unique, covered, and looking at the vineyards. We have really something special to to I should have bought my swimmers. So listen, if people were to ask you, You had to choose between being an ice cream maker or being a wine maker. Which one would you choose? Not that wine making all the life. But because, ice cream, I do better with a hat. Mhmm. But wine, I do the with the heart. And I love very rich in heart and generosity like you, people. I love that. I'll ask you the same question I had Rynzorosa two days ago, which is more difficult. To make wine or to make ice cream? All the life to make wine. Because, you know, just at the same thing. He said the same. Sorry. But for I I don't make a dress or, clothes but, you know, gelato, if, I have a tank type of vanilla, you know, I taste blind and I choose, and I can do that every day. In wine, I cannot do that every day. So I have a moment, which is the harvest. I have a team to share my, my opinions. But, you know, the wine is, one a year, one moment a year. And like in life, in that moment, you must be there. You must be, you know, consciousness of what you want and where you want to go because life is only one, and harvest is only one. So that's a kind of parallelism. So what are the most challenges that you are faced as a young wine producer. You know, the most important value in the relationships is trust with your wife, with your friend, with your customer. So it's to be able to, to make a personality wise and to be able to have the trust by the people and by our customers. This is very hard, but I see every day we move on in this direction, which is the most important. I ate the people who lies, which is not themselves. And, it's exactly what I try to do in this project. Maybe you don't like. No problem. You just tell me because maybe I have a reflection more. But, what I do, I put really my heart in this project. And, when the people trust about you is something so precious, which you cannot lose never. So, you know, you're producing thirteen labels right now. How many bottles in total. Right now, forty thousand. So it's still quite small. Small. Yeah. But because, you know, in, especially in Lanbia area, we have, the the chance to give value and, personality to the crew. Mhmm. A single vineyard. And it's the same what we do in Montferrato with the garibaldi and mignolera, the granulina, the, and the Barbera. And so when you make single vineyards, like in burgundy, obviously, you have more autos and more labels. I would like to have less, but, it's a kind of approach in the vineyard, which I learned in Chateau Margaux as well. Yes. So I have actually a cheeky question for you as a last question. So this bottle, you know, I look at you, I listen to you, and I feel like you're a man of sustainability. Yeah. Your bottles are quite heavy. I mean, beautiful. And then you have the wax. So why did you choose to do that? The concept of sustainability is very, very wide and very deep. So we start from the bees. We have, at the bottom of the veal. We go on with the trees because if you saw, there is not only vineyards, but also some, the trees and so on. So arriving to the bottom and to this kind of pack, as I say, this is like my son. For the moment, I get married a few months ago, and I'm very happy. Are you still married? Hey. Congratulations. I'm still married, but few months for now. I have no children for the moment, and this is my children. Oh, yeah. Of course. Exactly like a entrepreneur, which, take care of his company, you know, you know. And so when, you have this bottle, I would like you touch something precious. Maybe for the moment after Martinez and the team, here Muramura, the most precious thing in my life. So it's, the reason why I choose the this approach with the wax, with the label, which is all around the bottle, with the number of the bottle. Every single bottle. And overall, every bottle is different because the symbol of the wine, which in the case of, Romeo is the favorite, insect of federico's wife, or Romeo mom. Is it a firefly? It's a firefly. Exactly. And it's different because the firefly is in a different position in every single label. So when the customer have the contact with this wine, have the contact with my heart, and I would like, that he understand immediately that, like, the heart of person. Mhmm. It's something precious. Alright. And with that, it's a wrap. We're going to come to a close to this three day, a very intense, interesting, but intense journey into Balbera Dasti and Monterato. So Stay tuned, and we will be tasting these wines off camera. So that's it. 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.