Ep. 914 Camilla Rossi Chauvenet Pt. 1 | On The Road With Stevie Kim

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally International Academy, announcing the twenty fourth of our Italian wine Ambassador courses to be held in London, Austria, and Hong Kong, from the twenty seventh to the twenty ninth of July. Are you up for the challenge of this demanding force? Do you want to be the next Italian wine ambassador? Learn more and apply now at viewneedley International dot com. Welcome to another episode of On The Road Edition, hosted, Stevie Kim. Today, she is talking with Camilla rossi chauvenet at her winery, Masseria Couturi located in Manduria Chulia. The estate is massive and so are Camilla's aspirations for the future. Stay tuned as they talk about the traditions, food, wine, and the running of this amazing southern Italian property. Welcome to Italian wine podcast. We are, of course, on the road. This is the special on the road edition in Boodia. And here we're here with Maseria Couturi. We've spent an entire day with Camilla, a friend of ours from Verona, actually. And right now, we're going to taste some wines. We're going to taste two wines in particular, but Camilla Camilla Rosie Shomenae. What what's the story with your name? First of all, Kamila is my first name in, Rosie Shovanet. It's, they two two surnames. They are coming from, friends. So since a long time ago, And, So your family's origin is from France? Yes. Even if nobody's speaking French, except me, because, I spent some, sometimes there. It's really difficult to to spell it every day. I have to spellity in, some occasions, but, yeah, it's my name. So Tamila, tell us a little bit about your wines from, how many first of all, how many wines are there? Yeah. Well. We produce, six labels, so six different wines, four IGT, and two, DOCs. The four IGT are mainly, the piano, Ferami Nuto, negaramaro rosette, and the red and the primitivo. And then we also have other two, DOC, Primitivo, both of them, hydro and Monteiliamo, the ones that we are having now. And, why are your four lines IGT and not see. I decided to produce for IGT to to be much more free to valorize the the variety themselves, and, and then, to valorize the the DOC as well and with the traditional method. So today, we're going to try these are new lines. Right? Is that correct? Yeah. Okay. So what are we going to taste today? There are two lines. First of all, I see that you have this label right here. You're completely organic? Yes. All of your wines are organic. Yeah. Absolutely. We are organic since, two thousand eight, so certified since we are valued here because, master de Porturi, has one block of three hundred hectares. Crazy. That's huge. We saw it today that it is absolutely huge. It's a part of nature reserve. So that's why it's a choice, but also is kind of a way to respect the the territory and the landscape. And, of course, it's a choice, of lifestyle as well. So we are producing For example, either even other products so that we are eating and offering in the right restaurants, like pasta, olive oil, and so on. So it was kind of, the unique choice, to to to be organic because, with our guests, we are walking around and, being organic has been, the the only way to, to, to be here. So let me see what we are going to taste today. There are two ones. Right? Chidro. Chidro is what is quidro? First of all? We have, probably we we are the unique farm that has a three protagonists, let's say, hydro, which is, the longest river in Puna, eight kilometers that is starting, in these areas. So underneath the the the soil of masteria, and, is, the water that, is, irrigating, naturally, our fields, which is, the unique peak of, one hundred and seventeen meters on the sea level. We are in a completely flat area. So this pick, what's called, Monte de de diavoli, like the devil's mountain because they were weren't used to see this kind of little mountains, especially near by the sea. And so they probably thought that there could be some devils and some spirits in the mountain. So the Mesapian population, there was a settlement here So before the Romans, these people ended up a kind of a temple to preserve, the fire that, a special fire inside because it was kind of a special, special temple. That's why it's really famous all over the this area. And many tourists are coming to to visit it and to to see it. And then the third, the protagonist, is, Bosco de Cuturi, which is, a century kind of forest with the really big trees, and you feel like, to be in in the past because, it's really unusual to to to be in a forest, so big, with this, huge trees of centuries, of age. Alright. Let's taste these wines. Well, let's taste the wines. Yeah. So which one should we start? We we should start from Kyidro, the DOC of two thousand nineteen. This is, a bit lighter compared to the Monteali. Because we decided to, to age it, to winify and steal tanks, and then to age it, in, tono for one year and, more or less, more than twelve, twelve months, about sixteen months. And then, the rest, we age it in model. So it's a nineteen. And, It's, the first time we presented, so I'm really proud of it. So this is at first vintage. You're putting. First vintage with the with the DOC. I mean, Monte Diego is also DUC and is seventeen. But, they're the first bottle of quidro. It's, it is this one. So the nineteen. So I have a question for you. Maybe you can answer it afterwards. But they're both primitivo de manduria. Why do they have two different names? May I say? Yes. The difference is, in the aging of the wines, and also in the selection we made in the fields, because we have a mainly, clay all over. But some parcels are also have a different color of clay. So we have a red clay, white clay. So we decided to clay, and and understand what was coming from, the white, clay. And this one, the quidro is coming from the red clay and the Monte di avoli for from the white one. This is quidro. Yeah. And it's sincere between myth and legend. Kidra runs through the slopes of the maceria with its pure waters satisfies the mouth of an instinct volcano and dives into the sea. So there was a volcano. Yeah? Yeah. Not not, Monteliana. It wasn't a volcanic, big, but, this area, there is a, volcano near to the water, to the sea. And is where, the the river is is coming from before to to go to the sea to enter in the sea. 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 food, and taking in the scenery. Now, back to the show. Okay. So let's taste the lines. So do would you like to tell us a little bit about, the swine in terms of the tasting notes? Yes. The color is quite ruby. So let's say it's, it's a really fresh and vibrant color. And, in the mouth as well, the in the perfume, you would probably find a really red ripples through it, perfume, some strawberry. Even in the mouth, it was really yummy, free. It's like a Jew Jewish of Florida. And, the city is still high because, we bought it only a few months ago. So it needs to find, the right balance because it's still young. I mean, it's still a few months in in a bottle. So Is this vintage already, sold on the market? No. We are starting right now. That's that's why. For for so for twenty two? Yeah. I'm really surprised because, this freshness is still there even if it's, nineteen. So I'm really expecting, really good results from, from this wine because, being in the bottle for longer time. I am sure it's gonna take the the the best results showing off these fruity notes and the freshness I need to pair it with, with food. So what we are looking for in general is is elegance. And, you you could imagine, in, in, Primitivo, which is a really tough and, yummy wine, with the high alcohols and so on. It's really it's really challenging. So, for for us, being here only since, two thousand eight has been always, every vintage, is a way to learn and is a way to understand better what we could do to to get elegance in a in a wine that is, so strong and powerful. Okay. Great. And that's so are we ready to try the So in the Monte Diego we decided to, have And what's the vintage? I'm sorry. Seventeen. Two thousand seventeen. We decided to play, with with a different aging. So we, age of wine in, big barrel of ten hectoliters is, around two thousand bottles. So so it's, a few few quantity. And, we decided to really, trying to let the wine being dry, not too much, fruity, but try to follow even the style of, of the soil that we found. So we understood immediately the difference between Pedro and Monte Diego about, the difference in color of clay, and we saw that, in the white clay, We we were founding such such The white clay is too. The soils that we use, in Ontario. Okay. And what are the and what colors the soil from, red? Okay. And what are the main differences in terms of soil? The main differences, in in the red clay, we would find much more fluidiness and freshness. And on the white clay, we found much more tendons, but, in a fine way. So, perfumes, but not only in three d notes, but also some, mediterranean herbs, aromatic herbs, much more balsamic, in, in a spice. So that's why we we thought to to was it could be interesting to, to divide these kind of lines and create two different, DOC Then in this one, as we we thought it could be much more interesting to have a different aging, we decided to, use a big barrel and, try to age it much more. So at least two years and, one year in bottle. What what do you think? Completely different with the with kidron from from kidron? This also has more age. Right? So and it shows It says has always dominated the entire state with its hundred and seventeen meters in height. So, Kaya Yes. Some people say that miss kept a secret fire there. Nice. So and what is the in terms of the production volume? What are they? Volume is about two thousand bottles for, Montele, and eight thousand bottles for hydro. We just started producing them. So I thought that probably could increase them. I mean, the number of models, but step by step, we should, first of all, understand them and know them much more and introducing the market. So you're gonna probably take, much more time to increase the number of bottles. Even if we are producing, some other bottles, I mean, for the IGT, so we still are working progress well for them to So what are I mean, of course, we love, you know, Italian wine, but what are we love even food, of course, and puglia is so enriched with local cuisine? What are some of your recommendation for pairing, for Chidro, but also Monte Diavali. There are so many. I mean, here, you could have, many, meats food, and, especially even some some pasta. So I probably recommend some with the Chime de Ralpa, for quidro. For example, so it's not not really a daily wine, but could be. So probably a really tasty pasta. And, especially even for vegetarians that, only could pair it with, with this kind of food. And, for Monte Diego, I would say something much more tasty. So on capicolo or with some, some meat. So here, Plymouthivo. Usually, it's paired with the, costa later, Daniel. I don't know how the same English costa like the lamb, lamb chops. Lam chops. Thank you, Stev. Yeah. Because also this, I thought I was, you know, I felt a lot more alcohol, but it it it does have a lot more alcohol on this one. Right? It's sixteen point five as versus fourteen point five. So you can so this this definitely has more structure, more optimal, more body. Yes. Right? So this is a little bit more. Yeah. It's our top, top level wines or kind of every server. And, so we we wanted to to play and test, this kind of, intensity and complexity. But, you would find and why not too much sugar on it. So you you would find, a dry wine, an elegant wine that could be paired, with meat, but even with our other things. So the freshness and acidity for us is the is really important to pair with food. Okay. Great. So I think I'm going to close here in terms of the tasting of the two wines. Make sure you tune in, to the other episode where we talk about, in general. And, of course, with our hostess, with the mostess, Camilla Rosie Shobane, who is also the wine producer from from Veneto, Verona, in particularly called Masimago. So tune in. Thanks for listening to this episode of Italian wine podcast brought to you by Vineetli Academy, home of the gold standard of Italian wine education. Do you want to be the next ambassador? Apply online at benitely international dot com. For courses in London, Austria, and Hong Kong, the twenty seventh to the twenty ninth of July. Remember to subscribe and like Italian wine podcast and catch us on sound flat, Spotify, and wherever you get your pods. You can also find our entire back catalog of episodes at Italian wine podcast dot com. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. 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