Ep. 2083 Luca Ferraris, Ferraris Agricola | 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 pods. 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. Another beautiful day in to be precise. We are in let me I have it written, and here I'm with Luca Feraris, otherwise known as mister Ruce because this morning we'll be dedicating a little bit more love to Ruce. So, Luca, tell us a little bit about your family, winery, as well as where we are. Yeah. We are in Castenio Mufferato. I'm Luca Feraris, the owner of, Ferraris Agricola. My winery was born thanks to my great grandfather in, nineteen twenty one. So when my great grandfather went to United States for the Gondor rush and he found the gold and he sent back the money to his wife and my great grandmother, bought this, winery with the vineyard. So the family started to make wine, more than one hundred years ago. Then, unfortunately, my father left from, castaneda Montarato Dutorino, like, ninety percent of his generation. Mhmm. Because we are in the middle of, the heart of industry, the heart of, Italy, the triangle. Milano, Torino, and Genova, and a lot of, people of, generation of my father went to Torino just to start another job. Are you enjoying this podcast? There's so much more high quality wine content available for 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, Sanjay Vazzy Lambrusco, and other stories, and much much more. On our website, mama jumbo shrimp dot com. Now back to the show. But, in after twenty years, I come back from in Castonio Moferrato, and I rebuilt the winery of my grandfather, and I restart to make a wine. What year? Two thousand one, So and, after one year, I went around the Piedmont to sell my Baran granulino. I understand that that was not a very easy to sell Barbaran granulino, and I try to make Ruke and try to push the Ruke. That's a means from that time, Rokey for me is uh-uh is my mission in in my life. So I dedicate all my life in the Rokey production and the research of Rokey and to push Rukei in, everywhere. So all around the world. Yes. So in fact, you have also a museum dedicated to Rukei. Is that correct? Yes. It's correct. Three years ago, I think it's the brand reputation of a Rukei production of my winery was very high. And we decided to invest a lot in the territory with this museum. It's not a museum of Ferricola, but it's a museum of Rocky where we dedicate all the history to the Parroco, and the history of the villa. Okay. How many wines do you have in total? In total, we make uh-uh, nine different label, ten different label from three different variety. Okay. So you have nine labels? Yes. Nine wines. How many Rokey? Five Rokey, five different Rokey. So we have four single vineyard and one blended from seven different vineyard from five different Villads of nuclear production. Okay. So, we're going to be tasting five rucast today, everybody. So tell us a little bit about these ones. Yeah. We start with the Santa Feema. Santa Feymi is our, Samaruke. Samaruke means a very easy drink. So, you can put in the high basically to be cold in the summertime. Temperature. Temperature twelve, maximum fourteen in there. Okay. Alrighty. Then the second is the classic. Classic is our flagship label. So it is our most important. Okay. So do we produce since two thousand and one. And there is a blend from seven different vineyard from five different villages in in the UK area. Classic with one s. And then? Then we have the Castellerti Montemano Castellerti Montemano is come from, between, Montemano and Diarigi in the north part of, territory of, Rooki. And it's very modern style winemaking of Rooki. It's a reserve. Twelve months in Tano and twelve months in a bottle before go to the market. Then we have Vigna del Parro. Covigna del Parroco is the most important label in all appalachian of Roca is the institutional label. Come from the original vineyard of the priest. The plant, yeah, planted by the priest in, nineteen sixty four was the first vineyard, the never plant of Ruke, Total Ruke. And, this is the original one. It's the massive selection. Is the most important label of the all Rokey production. And it's a special spiritual Rokey. Yeah. Exactly. And and it is the unique, crew recognized from the Ministry of Agriculture. So you would label, you can find with the Vigna on the on the on the name. Very good. And then The last one? The last one is opera Prima. Oprah Prima, means the first opera because we was the first winery start to make Ruce Arba in two thousand seven, when we try to, agent Ruce for three years in to know, and two years in the bible. It's like, a style like, Nebula from language. We try that our clients was very, very happy and we decided to invest in the in that way. And after, more than ten years, we received from the Ministry of Agriculture in two thousand twenty. The possibility to use the reserve on the label. That's, the opera prima was the wine that make the original, reserve on the, okay, denomination. Okay. And I would be remiss because in the museum, there's a little special area like a cover. Can you just briefly tell us a little bit about that? Yeah. This is, Infernotte. Infernotte is, panel makes by hand from, a very whole generation. Yeah. Fine for me because I'm short, but if you're tall. Yeah. It's at the in the two foot, two foot is, like, a marley soy. So, and, and, one time, use it by the the family to aging the bottle for many, many years. Now, we use for my private, it's like my private seller, and I put there all my best vintages of, okay production. Yeah. It's very cute. I think I So before we go, lastly, what is the best food and wine pairing in your opinion for Ruke? Of course, there are the different versions, but in general, for our audience, if you can make some recommendation. Yeah. Pexo did okay. I travel a lot around the world and I think, my best pairing was in Singapore with, like, Anolotti, but in, Asian style. So with the very flower of Asian was wonderful. I think the Asian food is fantastic with the okay. Okay. Talking about food. I know you've prepared a little meal for us because it's lunchtime, and we eat again. Our favorite pastime, we drink wine, we eat, we drink wine, repeat. So what is the menu today? So today, we're pairing Roke and also Grignolino because we are in the land of Roke, but also in the land of Grignolino. We were pairing with, antipasti, very typical antipasti from, our region. And the risotto with Barbera. Okay. Bon appetito, and that's a wrap. Listen to the Italian wine podcast wherever you get your podcasts. We're on Sunco out Apple podcasts, Spotify, email ifm, 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 until next time.