Ep. 2421 Gianpaolo Giacobbo of Walk on the Wine Side | On the Road with Stevie Kim

The cultural beauty. We can't find the cultural beautiful even in the glass. Because here in the past, there was a or the places of the, noble family coming from Venice, and they demonstrated their power with wine or with the oil, with the the table. And so you're pretty here, you're arriving in our minds, the sense of, cultural beauty. Welcome to another episode of On The Road Edition, hosted by Steve Kim. Each week, Stevy 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. Hello, everybody. My name is Stvie Kim, and welcome to the Italian wine travel with Moa, Stevie Kim. Today, we are in Azolo. Actually, officially Azolo Montello area of, of course, perseco land. It's a little bit maybe lesser known than the others, but we are here today with Champalo Chock Cobal. Jampalo, so tell us who you are and what you represent for the prossecco. For Azsecco area, I'm a sort of brand ambassador of this area. I live close to here. So I love to tell all the people in the world, the story of this place, and, of course, of the wine. So what is actually the official name of the prossecco denomination in this area? And what about Montelo? Montelo is one of the hillside part of this area. We are in the Veneto region. Proseco area is a really, big area, in the old Valley region, and part of, Florida region. Part is from Proseco DLC, then there are the part of the d o c g. And here, we are in Azolo Prosek, respectively, the OCG. The hillside is two different parts. One is surrounding the village of Basro. That's close to here. And the other one is Montelo, Little Mountain. It's something like that. Okay. And so today, where are we? We are really close to the village Asolo, the beautiful village, historical village, and this hill, as you can see, we are really inside the denomination inside the real concept of Azolo Proseco. In terms of grape varieties, what is the difference between prosecco, and Azalo. Generally, all the wise with the Bible became prosaic. So there is a little bit of confusion. Variety are the same. So the most important is glarea. After that, in this area, especially in the other part of the of the hill, there are some local variety One is a Perez Bianqueta Trevigiana Verdizo, and, it's very nice, to discover this, also in the history of this place because in the past, that people use the the local variety to give different taste to the different characteristics to do the conveyor or the wine, for instance. By the law, eighty five percent is and the rest, fifteen percent, is a local variety. After that, there are few producers that use the local variety. Most of the producer, they have, glare. What is the production method of Azidal, DOCG? In term of battle, you mean? I mean, in terms of, is it still all Shamant? Well, most of the production is in Charmat, Mythinothi, Mythod, and is producer extra brewed, brewed, extra dry and dry. It depends on the residual sugar. And then, by the law, there is one particular tipologist or prosecco that is a Sui Liivity. So he's a a traditional method that is producing this area. Sometimes it's called confundo, you know, is a a second fermentation in the bottle with the yeast inside. That's why the wine is a little bit cloudy. Total zero sugar, and this is something that was used in the past. Now, based on the new generation producer, they discover another time, the sort of, traditional method. So, you know, I know you were our guest at Vineetal International Academy. And they ask this question. What is the difference between Colfondo and ancestral method? It's important to understand what it really is because, ancestral myth of the ancestral that means is from the past. It was when the wine is battling with a little bit of a residual sugar, and they have the second fermentation in the bottle. Okay. This is ancestral method. Crofongo, and this, modern technique. You have first of all, the first fermentation. So it's totally dried. It it completes the first fermentation. Then you put inside of the bottle, yeast, and sugar to have the second fermentation. The difference is that you add the sugar and the yeast, and the other one, you have your own sugar and yeast. The first is ancestor. The second one is a confundo. And the further more than what would be the difference between methodo classico and confundo? Well, of course, they are dotted two different, a type because metadoclassico, you have, a second fermentation in the bottle, but with the metadoclassic, then you have the de gauche. So you separate the part of the east with the the the part of the wine. In Colfondo, it remained inside the of the battle. That's why it's called Colfondo with the that was a sort of slang, you know, that is a with the dip. Because in the dip, you have the Easter, and if you move the bottle, there are all of the sort of cloud of Easter that moved inside the butter. The rule of the Easter is very interesting because there's a natural stabilizer of the wine. I suppose in a blind tasting, how can you tell the difference between Azalo, Valdo, and forseco. Of course, there are a lot of differences. For sure, they are similar because the area even if it's a really a big area, but it's always here in Benning to region. But, sir, there are some interesting difference between Azzolo and Montelo and Babobiano and Conerceto DOC. In this area, Azzolo, Prosecco Chaparori, DOJGG, has a a big structure because of the soil. The soil is, really, rich in mineral and, reaching in the all the elements that give up big structure of the wine. In fact, the other one is a little bit different because, even the aromas and the taste is the way of the flowery or a little bit of fruity, and here's more citrus and herbs. So it's more citrusy and herbaceous compared to which is more flowers and more fruit. It is. Is that correct? It is correct. I mean, it's it's a gross generalization, but this is something very useful. So it's it's this. For sure, if you would taste the prosecco coming from this area and the that are for monfuma for a extensor of close to the mounting or close to the river, we are all totally different tastes. For me, in this area, it's the moment of this big challenge, to give the opportunity, to the producer, to give the difference of the taste, that have a reason from the place where they come from. So before we close, Jampallo, to our audience, tell us five things about Azolo Perseco docG that they should remember five things. Go ahead. One is the place where they come from. That is a reaching biodiversity. Look at that. And there's a healing sizer that's been, fresh air. And the second one is the soil, very rich in a minerality because the origin of the soil is a sedimentary soil. So for the uplift of the seabeds in the past. And so it's the reach of a fossil and shells, and the the the the mean, minerality because the root, they can have the nutrition from the soil in this way. And so it's, it's reaching minerality. The third one is because, a really story about this area. And the there is a the kind of a beauty we can found the cut of it or even in the glass. Because here in the past, there was a, oh, the places of, the, noble family coming from Venice, and they demonstrated their power with wine or with the oil or with the the table. And so you're pretty here, you're arriving in our minds, the sense of, cultural beauty. Another one, because it's a beautiful place, why not? Good wine coming from a beautiful place. And last, but not least, is because, I think, there's a moment also for the wine to have an approach of simplicity, but with deep idea, you know. Simplicity is really hard to do. When you can do the simplicity in this way, so that's, I mean, easy to drink, easy to stay as it to feel, should be something that, we have to look for. Okay. So continue with us to discover Azolo territory, Azolo Perseco, DOCG, in particular. Thank you so much. Thank you so much. As we continue to change you with Italian wine people. And today, we were with Jampalo. Jac elbow. Jac elbow. I'll never get that right. Okay. No worries. Alrighty. Thank you for joining us on another episode of on the road edition hosted by Stevie Kim. Join her again next week for more interesting content on the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can check out our YouTube channel, Mama jumbo shrimp to watch these interviews and the footage captured at each location. Changing.