Ep. 969 Giacomo Neri 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 course? Do you want to be the next Italian wine Ambassador? Learn more and apply now at viniti international dot com. Welcome to another episode of on the road edition hosted by Stony Kim. Today, she is at the beautiful family run winery Casanova Dineri in Montalchino Tuscany chatting with owner Jacob Moneri. Listen in as they talk about the winemaking, the labels, the terroir, as well as their recent fiftieth anniversary celebrations. Alright. So today, we are in Montecina. Well, nearby. We're here with Chaculinary of Casa Novainari. Is this are we in Montecina? Is this one officially Montalcino? I mean, I see Montalcino. You you can see a wonderful skyline of Montalcino from Casasana Valicera. It's an incredible view. It it it it is a picture. Yes. It is So this is Montecina. Okay. Alright. So your winery is called Casa Novainiti. What what is what is how did you come up with this name? Well, my father's idea, Casanova is the name of the country house, the very old, old country house. So he your father purchased the the the estate. Correct. My father bought, the state in nineteen seventy one. A nineteen seventy one. And Nadia Casanova, the name of the old all the country house, dinari, the family name. Casanova dinari. Oh, so it's fifty years anniversary. Yes. Last year, during the pandemic, the pandemic time, the fifty anniversary of Casanova. Did you do anything special? I mean, it was the pan during the pandemic? Well, the the idea was, so to make a lot of, think, but in the pandemic time, no. We make all made only a big, big, a very nice, party with all our friends, especially the people, the the the work, the the workets of Casanoma ordinary, also the old workets of Casanamiel. And it, has been, very nice time. And very close. But Right. Pandemic time, has been unique time. So, Jacamao, it's an anagram. Right? Correct. So what Give me some examples of the other words, all other phrases. What? It's in Latin. Right? It's in Latin. Mata Steve, a discovery in a is a secret. I cannot explain. It's a it's a family secret. So But but how did how did that become? Like, did did your father tell you that it was an anagram? Oh, he did tell you. My father. Oh, so he thought of it when he gave the name, Casanova Dineri. Oh, okay. Okay. Sorry. So family secret. It's not a secret. It's on your website. More or less. In the website, you you you you can understand a little, not all. Right. Right. Okay. So, you know, tell us where can you give me a little bit of context as to where we are in terms of this area of production? Because Montalcino, there are so many different micro climates. Right? Correct. So where where is your where are your vineyards, right, in context of the Bernalo, the Montalcino area? Well, Casa Marineri is a unique history in Montecino. Royal production. We have, five different Vigna location in Montecino. The white labeled brunello. It will use, three different single vineyards. Okay. The idea of Casa Navadineri, my idea of my father, my idea, I believe, the idea of my sons or daughter, we have a great location. In Montalcino, in different place. For understanding, the ma'am, I made about Montalcino and Casa Nava Riviena, where there is the, white label vineyard. Close through the vineyard, there is a there are chestnut plant. It's cool. Oh, okay. Chestnut. Cool for multichino. All around the northeast area of multichino. The altitude between three hundred and twenty to five hundred meters. And the chestnut in the border of the vineyard or the the southeast of Montalchino, all around the the vineyard, there is a a Mediterranean forest. There are only fifteen kilometers, but complete different Michael climate. Mhmm. And for us, we can produce. We have a great Vina location. We we are we we believe, And we can, produce three different, great expression about, Casa Navadineri, about San Jolelo. Same grape, San Jose. Right. Same white maker. Same seller. But the Three for us, very good or great expression about but very different. Very different. Southeast Nordista and East. Thank you for listening to Italian wine podcast. We know there are many of you listening out there, so we just want to interrupt for a small ask. Italian wine podcast is in the running for an award, the best podcast listening platform through the podcast awards, the people's choice. Listener nominations is from July first to the thirty first, and we would really appreciate your vote. We are hoping our listeners will come through for us. So if you have a second and could do this small thing for us, just head to Italian Wine Podcast dot com from July first to the thirty first, and click the link. We thank you and back to the show. How does how does that translate into the final product the wine. How are they different? The three single vineyards? The most, big difference. The the bouquet. The bouquet of the the in the white label, you find the rose, you find any tall cherry. There are plants, fresh plants, There are plums, but more strong, graphite, blood. In the palate, the white ribbon, more finesse, more acidity. More light. Very persistent, man, the texture of determines are not so, full. More large, extremely persistent, but more large more, more salty, and, over the tongue, you find more, the the ten minutes, but with the same finish. A three minutes three minutes eastern and less wine, and, in the palate, find a strawberry, graphite, and a three minute system. Samsung, three different expressions. I believe it is the great, unique, terroir of Montachino. In Montachino, it's a big, but a small end, but you can find different expression about San Luis. So you're you're the winemaker, right? As well. Do you have other winemakers? Well, other than your son now. Right? I have the son. Giovanni. Giovanni. And do you have it, like, other consulting winemakers? Yes. So let me ask you a question. Your classic question. How much of your wines, right? Is due to the terroir. Right? Environmental factors. And how much how much is the wine making? The style? The it does it mostly comes from the wine make? Most is it mostly coming from the vineyards? Well, Steven, no marketing, very, very often discussion. In my experience, that are wrong about the sangiovese grape. Sangiovese grape is very sensitive grape, but I believe in in old, the grape. If you produce a good wine, they said that they were making is very important. But for produce a great wine, that there are the weather. The god gave us the the the good weather is at seventy four cent. Thirty four cents while making while making experience, culture, but without a great, strong quality grape, you cannot produce a single one. Yeah. You say you need great. So you need great quality grapes to make your wines. Right. It is my experience in the top, levered production. So, you know, of course, you're you're very famous for your hundred point wines. Right? I believe I I'm famous for my face, for my body. So what is the secret? What what do you think, like, why were you able to receive hundred points from from this wine critics. What is the secret? What makes your wine so special? I am lucky man. Lucky guy. Right. You're lucky. No. I believe I repeat again. The Vigna location, you've asked this possibility, but with our experience, with our work, passion for making this, but in the first position, the winner. But being either without the the the experience, the catch up, there is no line. I believe our philosophy to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to just working with sangiovese. You have one wine which is I produce a small production of pure cabernet sauvignon. Right. The name is Pieta Donis. And, because And why did why did you decide to do a cab? Because, Steve, Montecino, San Luis, I am famous. Because I can give you unique wine from Montecino, from this particulary vineyard. Many, San Jose's is montagie. And outside montagino, Natuscany, but or or other reason, but the death of San Jose is montagie. I believe it, and I believe, when I was, I was being young three years ago, I can't I would like to produce the most international Greek variety. Cabernet sauvignon. You can find the great San Jose, Montachino, or no many other place, especially Montachio. You can find great cabernet sauvignon, all over the world. Australia Bordeaux, Italy, French, Chile, Argentina. California. Sorry. California. Great. Great. And I I believe it. I I believe I can produce in Casa in this place. A wine from Cabernet sauvignon grate where in the glass, you find. Sure. Pew cabinet sauvignon. But you find more cassanobadineri terroir and style and Montecino terroir. It is it has been my idea. 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? 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