Ep. 710 Diego Bosoni | On The Road Edition

Welcome to another on the road edition hosted by Stevie Kim. Today, she's traveling to Mirano in the north of Italy, the financial core of this country. It is incredibly unusual to have a vertical tasting of Vermentino. Stevie got a chance to do this with a special wine called middle kuzo from Nuna Pusoni, winery. Follow Stiti each week as she explores Italy and beyond, searching for amazing wine, food, and traditions. And remember, you can also tune in to our YouTube channel. Mama jumbo shrimp to watch these conversations. For more great content, follow us on SoundCloud or wherever you get your pods. This episode is proudly sponsored by Vivino, the World largest online wine marketplace. The Vivino app makes it easy to choose wine. Enjoy expert team support door to door delivery and honest wine reviews to help you choose the perfect wine for every occasion. Vivino download the app on Apple or Android and cover an easier way to choose wine. Welcome back to Italian wine podcast. This is the on the road edition. Today, we're here with Diego Bozoni because he's doing something very, very special, which we'll talk about. So I thought that we, you know, took this opportunity to kind of give you the preview of what we'll be doing. Chao Diego. Chao Diego. So this is Diego Bozoni, of, of course, with the Lanai wannery. First of all, what is the name of your winery. Exactly. So the name of, our winery is the name of, our, land. It's a very, very old city. The regional name is Portus Luna in Porto de Launa, It's a very old, city. It's a it's a Roman city. How do you spell that? How do you spell Lunai? Lunai. Yeah. It's Lunai. How do you how do you say it and how do you spell it? Lune. Lune. Lune. Yeah. But that does that seems obvious to you. But how do you spell it? L l u n a e. But you you pronounce it. You pronounce lune. Lune. Okay. Because it's a Latin name. Okay. So that's that's that's one of my problems because of course, you know, I'm an American completely ignorant, no Latin whatsoever. So your logo, it's Lune, l u n a e, but there's a v. Right? It's l v n a e. So it's kind of confusing. Another problem. Yeah. That's another problem. So tell us about Lune. What what what is the meaning behind Lune? Lune. Lune. It's the name of the town. It's the moon. It's the moon. Luna. Luna. Luna. Yes. Okay. It is also the name of your town. Right? Lou. Yes. The name of our of, our town, our Looney is the old, the old city, the old, the Roman city called porto de Launa. Okay. And? And and, Is there a port nearby? It's a very important port, during the Roman Empire for the marble of carrara for the cheese of, Emilia. Okay. If this is, if this is, you take it for granted, right? You think everybody knows where you are, but where are you geographically located? We are located in a very nice, very, very nice place between, and, Vasilia, up on alps. Okay. So cinque terre, it's part of liguria. Yeah. Famous area of the five, you know, in liguria. Yeah. You're officially liguria, but you're very, very close to Tuscany. Right? We are very close to Tuscany and very close to the Amelia. And, this is very important for our, history, for our tradition, and, so for our, wines because, the, we are more influenced during the story, during the time. So Daco tell us a little bit about, your role with your family business and who else is part of it all started with your dad. My role? Yes. I don't know. No. What do you do in the in the business? The family business? So first of all, tell us a little bit about the component of your family. There's Paola. I know Paolo. I met Paola for the first time. I still remember Paulo in my first press conference of opera wine. He came up to me and he said, and I recall this man and I was like, who is this man? Because I had never met him before. So, of course, he's such a warm, character and such a generous heart in terms of, and I think it translates also into wine. But tell us a little bit about Paulo yourself. And, of course, your sister Deborah is also involved in the wine business. Right? Yeah. Paulo started your work in, nineteen sixty six, working with my grandfather. And, he decided to dedicate our life to wine, to research the the quality of the wine, to research the the very old variety And, Which variety in particular? The first, is the Vermentino. The Vermentino, is the first, variety, for my father. And, this This grape, is, now is very, very, very important for, for us, for the call of the Looney DOC in general. During the time, developed the the the winery, Now, we have, Haiti Actar. Eighty. Eight zero. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty. Eighty big stuff, and we are a big family. The the concept of the family, is our, focus, is our idea. The the family is very important for, for the for the winery, for our winery. And, now we work with the very, for the research of, another very interesting, variety, Okay. Stop. Stop. Stop. Okay. So, albarola. Albarola. Okay. What is the peculiarity of albarola? What is the difference between fermentino and albarola? Albarola is very nice because, a very good acidity very fresh, very delicate, and, the the flavor is, are more elegant, green, aromatic herbs. More aromatic than Vermentinum? No. It's, More are the same. Yeah. Different different flavor, different character. Because we, you know, our listeners, they're a bit of a wine geek. What are the different flavors between alvarrola and vermantina? The aromas. Yeah. The albarola are very, very nice for, this type of the flavor, aromatic herbs, lemon, green, green, flavor. And the Vermentino depend. They depend of the, the soil, depend of the exposition, depend of the vintage, but usually flower white flower Flowers. Aromatic herbs, yellow fruit, good sapidity, good, good elegance, good, good acidity, but depend of Vintage. Yeah. And And the position and the soil. Yeah. Yeah. Okay. So getting back to your family. My family, we work with my my father Paulo and my sister. Yeah. He what what what is he doing? Don't see him very much anymore. Like you've taken over with your sister kind of the I don't see him, like, going to events and stuff. She she work in our, winery in, in the welcome point. And Deborah, work with, for the people of, for the tasting, for the visit, of the winery of the vineyard. In the vineyard. So is it safe to say that, you're more on the winemaking side, the production side, the vineyard management side, and Deborah is more into the hospitality side. Yeah. Is that fair? That's how you divided the Yeah. The family business a bit? Yes. And what about Paulo? He's he's just sleeping? But is he too many? No. Paulo is, around around the winery. Forever. Every day, every time is a He's still his presence is still very significant. Yeah. He's a yeah. It's a subtle life. And and what about your mom? She's the real boss. Right? She's the real boss. Because I always feel like, you know, my personal experience is that the person I see the less in the family business is really the boss. Right? And I because I've never met your mom, your mother, I feel like she is the real boss. Yeah. She's, is she part of the business or not? Yes. Absolutely. She Wait. Wait. Wait. Stop. Is she part of the administration? Yes. Oh my god. I knew it. I knew it. I knew it because it's the same story over and over again. You know, it's like even even the Gaia family. You know, the real boss is the mother. The mother. Of the children. You have Angela, of course, but the real real boss is the woman. Behind the big family. Absolutely. Yeah. So that that's nice. So I'm going to kind of ask you about what we're doing here today. Right? We're doing a special event. The first time you're doing this vertical event, of this one particular wine, which is called numero cuso. Yes. So of course, numero cuso literally means closed number. What what what why did you give this label, this wine called numeroq. So what does this mean? Because, it's a very small production. Mhmm. How how how small is the production? Two hundred and six Two hundred and six. That's really small. Oh, okay. Two thousand and six. Two thousand six hundred. Okay. You can say twenty six hundred or two thousand six hundred. Two thousand six hundred. That's still very, very small. Because what is your production of Vermentino, the regular line? The Vermentino in a different label. Yeah. In total, is is our more important more important production But how many bottles do you produce? It's a hundred thousand, bottles and only small percentage, two point six percent, right, is is is dedicated to numero cuisum. Yeah. So it's a very special label. Yes. And we produce, this wine only in the best, vintage. Mhmm. So not every year. No. No. Which were the years that you didn't produce we did not produce a new york user in, two thousand and twelve. And What happened in twelve? Bad, bad, bad weather? Yes. The the production was more smaller, and we decide to, to dedicate, our attention in, for our level. So you thought two thousand twelve was not worthy in terms of quality to produce no metal cuso. Is that correct? Yes and no. So, two thousand and twelve phase very strange, vintage for us, it's more production. It's more rain. It was rainy. Yeah. Rainy season. Because, now tasting, the old the the old bottle of, two thousand and twelve, we we have a nice, surprise because the wine, evolving a very, very good for in in this, Vintaj. Oh, okay. But you didn't produce, you met accused him? No. Uh-huh. Okay. But tell us what we're doing No. Were there other vintages that you didn't produce numero cuso other than twelve? Two thousand and fourteen. Fourteen. Yeah. Kind of. That's it? Yes. Okay. I'm testing you. Okay. So, Today, what so first of all, tell us what's special about numero queuing. What are how do you what is the, difference between numero queuing. Why it's so special? What are the special characteristics of numero cuisse? The idea of this wine, is the time that evolving during the time. Devolution during the time. The aging period? Yeah. This this wine aging in, one big bottle of, twenty hectoliters. For, Just one. Just one. I didn't know that. Okay. Yeah. For, one year one year in Alf. Okay. And, so, we bottling the wine and aging in the bottle for another, one year and half. So now, in December, we started with the, commercial, reselling, two thousand and eighteen. Right. So the current vintage on sale is the eighteenth. The It takes three, three years, basically. Eighteen months. And then additional eighteen months. Right? Two. Okay. So three years. Yeah. So the current vintage in the market is two thousand eighteen. Now we, terminate the two thousand and seven. You're finished the two thousand and seventeen, and, we presented the we started with the selling, the eighteen in December. Okay. Oh, you will start? Yeah. You haven't started? No. Okay. Alright. Now in the, today, we tasting in, in anti prima. Right. And as an anti cream. Yeah. Okay. Fantastic. But we'll be tasting also other wines. Right? Yeah. The other vintages today. Yeah. To a little surprise, the t eticketanera two thousand and ten, and the cappuccino two thousand and seven. Yeah. And what are these? Tell me a little bit about these two wines. So etiquetteanera is a very important wine for us. It's a very, iconic, level for a Is that your signature wine? More a representative, wine. Is a selection of the Vermentino grape about the yields on the yields. Is a very interesting the evolution on the time of the wine. This this wine is fermented in a in a stainless steel. And, and start we started with the with the selling in, in in April is very young, you know, the the concept is the very fresh and very, delicate wine. But, the time is very interesting, very very nice for this one. How many Vermentinos are you producing? How many different labels of Vermentina? So we produce, four different, labels. Can you just remind me four different ones besides numero cuza. Numero cuza, the cappuccino. Cappuccino is a crew. It's a single vineer, etiquetanera, and etiquet Agrigia. And what's the difference between, like, on a okay. So I'm going to ask you a cheeky question. Okay? Maybe a little bit difficult. So when you're doing yeah. When you're doing a blind tasting, You do a blind taste. Okay. Okay. You don't see the label. How can you tell the difference between the four different labels? So, the first, is very typical Vermentino. You can find the the the classic, flavor of Vermentino in the call of Deluning. Freshness, good stupidity, a good balance, nice note of a flavor, very, very, very easy to drink. Etiquette is, another experience because, it's more, long. It's more intense of the flavor in the in in the, the flavor and the and the taste is longer, is intense. More intense. More intense is more complex. We can find, another, type of the flavor aromatic herbs, tropical fruit, in the, in, in particular vintage. But because it's coming from a warmer site? Because it's, we, the different label, born in different terroir. Right. Okay. Different sites. Different sites. In the the in the the plan. On the floor. On the floor. On the, and the ticketanera on the heels. Okay. And what is the altitude? Of the hill ones? For a ticketanera to to a chain to metry. Two two hundred meters. Yeah. Okay. Different soil. On the plan, we have, alluvial soil, on the heels, we are, very more storn, Machino, bianco potty, Arinaria. So different, different exposition. Yeah. On the east, we have nice, very nice exposition during the day, good, ventilation. So different different. And just the difference of two hundred meters. Yeah. It's a huge difference. Yes. The the the the the the character of the our area but but in general for the liguria in general is the the diversity. The more, we have, we have, more character, more diversity, different, more, different type of the soil, more different type of exposition, more different time of the vineyard. The vineyard is very small, and located in, position different. You have many different parcels. Yeah. All of a all over your area. Yeah. We have eighty actor, but, in more, different, more in different, in more different, exposition. Okay. So we we've gone over the gray label to get the granger? Yes. So we've gone a black label. Black label, then we have numeroquisse. A Cabagino. Cabagino. Yeah. And what about Cabagino? Cabagino is a single vineyard. Right. Where is it located? In a in Looney, in the very close to the winery Mhmm. On the hills. Mhmm. It's very nice position, very nice, soil. And, this wine, fermented in, not in total, but the forty percent of the masses fermented in Maric, sixty percent in stainless steel. And I know that, you know, you're not supposed to ask this question, but it's because it's like, I know how the winemakers feel about their wines. It's like their children. Right? Yeah. And not one label is or one wine is better than the other. But have you got a favorite wine out of these four Delmentino? Which is your favorite Delmentino? No. No. No. No. No. I love, I love, the for Vermentino, because every every label is different, and we and and I love, the character of different different label. Okay. Listen. So I don't I don't know if you want to talk about this, but when I came to visit last time, you have a new project You showed me like a new vineyard area. Can you tell us a little bit about that? It's absolutely fabulous. I think it's the most exciting project. You've you've I think, adventured into. And it's the location is absolutely gorgeous. Do you wanna tell us a little bit about this new project you have? Yes. We buy a new property very, very nice, position. Very, very nice for the wine and for the, for the olive oil. But, for the, for the wines, it's a very important area and very historical area in a How big is thick? First of all, it's quite high. Right? It's on top of the nose. Yes. It seems higher because there's nothing around it. Yeah. So and what are you planting? We're planting the Vermentino. Oh, okay. What a surprise. The surprise is the is the nature. It's the the the the the soul of the nature. It's very unique position is a natural amphitheater. Yes. It's incredibly. You can see the seaside, and it's very there's a lot of wind, and there's a lot of sun. Yeah. There's a lot of everything. Yeah. Right? So and how big is it, the parcel? The vineyard, are, the vineyard is, three actor. And are you planning to do a new label or or will it be part of a label that you already have? A new wine? Or we don't I don't know. The the first, the first idea is the the the place, the nature, the the vineyard, and, the future. I don't know. But when will it be the first, harvest for wine production? Another two years? Yes. Two more. Two two, three years. Yeah. Yeah. Okay. Well, I'm so excited. I saw that there was a little like, custodian. There was a gentleman with a donkey who was living and, you know, guarding your vineyard there. Yeah. So maybe when he, this gentleman retires, maybe I can move in and take care of your your vineyard. Yeah. No. No. No. So, listen, Dingo. We're going to talk about one last thing. Okay. And you have a new wine. Yeah. Okay. Would you like to, have us taste for the first time? Yes. Would you like to talk to us about that? Sure. Today, we, we're testing testing with with us, a new project. It's a very small production of, metoclastic. Yes. It's, sparkling wine. Yeah. Right? You've been working on this, for a very long time. Yes. More, more work, more, more, more, study. And now So what what what is the vintage that we'll be tasting today? When did you start? A two thousand eighteen. Okay. This is the eighteen. Okay. And, tell us a little bit about the winemaking process. So it's it's a It's a classical traditional method. Right? Yes. It's very, the classic, very classical, method, classical method. We use for this, for this wine, two different, grapes. Oh, okay. So not just fermenting. No. We use alvaro. Alvaro. Alvaro. Alvaro alvaro alvaro alvaro alvaro alvaro alvaro alvaro alvaro alvaro alvaro verimentino. Fifty eight fifty. Right. Okay. Because alvaro is very, very nice for the acidity. So it's more acidic, alvaro, than Tarantino? Yes. Just a little. Yeah. Mhmm. Twenty, six months, surly Mhmm. On the lease. On the lease. And now we we taste it. I'm I'm so curious. Yeah. Me too. I'll wait to taste. So are you planning to do this? Like You this is a two thousand eighteen vintage that we'll be trying, but you've you've continued. Yeah. Since it. So this is a new wine that you will be producing. Yeah. Yeah. And what is the quantity? Oh, it's like five thousand. Five thousand. You can just drink it at home. And what is the what is the price point? Are you actually selling the wine or is it just a small experiment for the moment? No. We're selling, we're selling this wine. And what is the price point of this wine? For the wine store or in the in the wine store? Retail, first. I think, thirty Thirty. Your thirty five thirty nine. So it's it's more like the price of French Accord. Yeah. Typically, that's how you positioned it. Yeah. Okay. I'm still looking forward to, trying the sparkling wine today with you on this new adventure. So thank you for joining us today. I know you have to go because you actually have to do a tasting, you know, with the press. So, I'm looking forward to this, tasting the wine today. Thank you for coming Diego. Thank you. Hopefully, we can come and see you very, very soon. So we are speaking to, Diego Bozoni. Of course representing the moon eye. We found out luna with a v. You know, it's problematic for the Anglo Saxons, from liguria. And of course, he is when we think of, Luna winery of course, we think of Vermentino. So, and Vermentino, he is mister Vermentino himself here today. And we've, we've learned a little bit more about the history and the family business. So Go really, it is a wonderful hospitable family. So when you're nearby, please go visit them. Okay. And that's it. And it's a wrap. Listen to the Italian wine podcast wherever you get your podcasts. 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