Ep. 980 Giacomo Neri Pt. 2 | 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 City 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. So what is your would you say your signature wine is this one right here? Which which one is most represents you? Oh, no. For me, are different. I love, the Sherpa Alto and Nuh-uh, I travel in the same, in the same, in the same way, Steve. There is no different. No. But which one is the, like, if you were if you okay. I know it's they're all like your children. Right? I know. I speak to many winemakers and every single wine is like their own children. Right? And when you have children, you can't say one is my favorite. Right? But which one is you which one is most representative? Your signature one, if you had to choose. Big question. Big question. Liqu question. I can't see. No one ever asked you this before. Probably this one. Probably, probably, because it started from from zero. It has been new new new new project in the US state. The same. Is more close because it started from from the land. From the Okay. Let's taste the wine. Okay. The new vintage. So this is, out in the market now now. We started to release, last, January. In January. Just now. So this is the new The new vintage. How was this vintage? Well, the seventeen The harvest. The other seventeen has been, hard. So it wasn't it wasn't like the fifteen. Well, fifteen has been a very, very good vintage. And, six seventeen, the summer has been very dry, you know, but I am proud about the seventeenth, and also seventeen white label because we produce, The the production go down about thirty four cent, but still the quality. The freshness, big surprise. Big surprise. Our experience, they they they run off the vineyards because the root of our plants that go underground, a lot more of two meters and fifty centimeters. And, seventeen, some are very dry hot, but production go down, but quality, very good. It's not great winter. Sure. It's not sixteen. Yeah. It's not sixteen. It's not fifteen. But I am proud to say in in the medium winters or in French, I like. Seventeen thirteen. O nine zero eight, you can drink wonderful tenutanava wine, not only in the great vintages, but in the Petitanevintages. I drink, last night, tenutanava o five. Mhmm. It's a big satisfaction. Alright. Right. And and how, how long can this wine age? How many is? Age potential. Yeah. Age potential. Well, the the Vintas, like, ten, six, sixteen, more of twenty five. Vintage like, five, you can drink now in the best time. Five is seventeen seventeen years old. O four. Vintage, still young now. When was your first vintage? My first vintage without my father has been ninety one. Ninety one. ZR is thirty, the twenty twenty. When where when was his first vintage? Eighty one? No. My father, Fazvintas Bernelo, seventy eight. Seventy eight. The first vintage of Sherritalto eighty one, and first vintage of tenuto nova seventeen. Okay. Let's open. Please. It will be I open the glass. You can find my my speak. My speech. How how about the harvest this year? How did it go? Very, very good. So the the the the the the the the the the the twenty twenty very, very, very, very ugly, really, very, very good quality, quantity is small. Small quantity. Both. Twenty strength and twenty twenty runs, Steve. Very, strong quality. Strong quality. But did you have frost? Frost, both frost. Okay. Twenty twenty and twenty twenty one frost. In the past, the frost was not so, constant, like, if now, very, very often that is the first move. I don't know why, but I hope in twenty no. I don't speak. I don't know. It's better. Don't don't don't don't say nothing. You're superstitious. 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. Lister 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. The best way is open the, I suggest, all the Casanovadineri, brunellos, open the bottle three, five hours before. Three, five hours before. It's much better. We can come back in three, five hours. I wait for you. It will be my pleasure. I'm seventeen, the freshness. Yeah. Okay. But in the ballot, good to see. But when is when is it it is it it's optimal time to drink this one seventeen? I mean, you can definitely drink it now, obviously. Right? But Well, my idea, my whole chapter is, I think that's another way I know. You can drink after five years. But if you age fifteen years, it will be better. It is the the the So you think fifteen years is kind of that's where it's it's it's at its prime. Depends of the vision, Dasha. Fifteen twenty five. But but I repeat again for for my idea, You if you open the bathroom three, five hours before, you can drink it very well now. Typey whole expiration of the northern wall. Yeah. It's delicious now, even if it's not three, five hours. Steven. So I want to be three hours will be there. But listen, how would this what is your I don't know. How is your wine, Bernella different from Beyond DeSanti? Well, the the history of italian quality wine. And, I believe I hope I believe I hope I believe different, but, both, great expression, and you can you can know very well in the glass. In the front, there is Casana Valineri in the other glass that is the beyond design. I believe, today is very important also this. The wine you you can know, the personality. You can understand. But but in in a blind tasting, okay, it's blind. You would be able to tell your wine. Immediately? Sure. How okay. So in a blind tasting, you have two wines. You have Yandisante, you have your wine. What is the difference in blind tasting? How would you say like this is definitely my one? It's different. I I don't drink as often, beyond thisante. I drank tomorrow and, they all vintages of Franco. But, I love that you drink also other, No producer. Normally, we make a with a our team line testing of twenty five thirty Bernelo producer. And, for the brunelo, I I I prefer normally. I know very well in the blind in the blind testing web, there is the personality. For me, Steve, the personality of the wine is, so important, like, the quality. Because a good wine. Now it's minimum. But in the brunette, no, the personality of this day to the cell that the winner is very important. But, you know, when when did you start making wine? When did you start working with your father? After the military service, eighty seven. Eighty seven. So Eighty six, eighty seven. Yes. So eighty seven, eighty six. Since then, has the wine making style changed evolved? Because mostly it was your dad. Right? And now you you took over. Well, in some in some way, in some way, change. Today, the but in some way, don't change so much. Today, there is more attention, more in the Venus in the cellar, more clean. And the the use of the barrods, so that you mentioned, the type of the barrods they're using fermentation time, pissage, pamper all that, a lot of thing. But, still, in reality, there is different, but not so different. I believe there is more and more attention in the vineyards, in the agronomist process. I industry So the vineyard management is much more sophisticated. Right. Yes. We control it more. Yeah. And also technologically, it's It's a lot more advanced. It's also the production. Yeah. The the the the the the the the the, you know, more attention. Have you increased the production since since, you know, I don't know. Nineteen eighty eight or whatever. Yes. We increase the production of Because you become more efficient. Mhmm. Correct. So what is that? You have four wines. Right? Three single vineyards. Now they're with, next year, big news. Next year, there will be another single vineyard. Oh, so is this breaking news? Four four four four. That's news. This is breaking news. What is it going to be called? The we we both, another great venue location in Southeast of Montecino close, Santantima. Oh, this, near Santantima. Seven hectares. Fifty adults. The plants. So and, next year So they're all vines. Old vines. All fifty are sold. That's the four hundred meters. The altitude. And next year, there will be the brunello. Eighteen Joaninari. I call it Joaninari for fifty and events. Because your your your father. Right? We bought the the these vineyards in the twenty eighteen. Oh. The the eighteen, Bruno, will be released. The first vintage booklet will be released next year in twenty twenty three. But it's another great expression unique about, Casana Valineri, since So it's going to be called, Giovanni. I call it the Giovanni. We decide to call it Giovanni for for the children. They're going to think it's your son. Yes. The same. But, Steve isn't Another for me, I am very proud. It was the only vineyard so we can buy in Montecino, because the level of and what is the, the total volume production? Today we produce, three hundred thousand bottles. And you have how many labels in total? Nine labels. Nine labels. I am a little crazy. Yeah. Including, Giovanni. Including Giovanni. How many, Bernella producers are there here? In one time. I don't know. And you are, like, in the you're considered medium or large producer of Bernela. Well, I my idea for for me, I am small for my mind. Right. But No. But you're not tiny. Yeah. I think you must be at least medium. For family, run business, we are big, I believe. Yeah. No. I am a this, Casa Navadineri is a family run business, and I believe for, family run business, today. But it's not the for me, it's not the dimension is the quality. It's not that one. My idea is quality. No. No. So how many more years are you going to work before you retire? Because now, Giovanni and John Lorenzo they're taking over. Right? Steve, I am very proud, many years ago. I, in for produce, Casana Vadina Ri wines, the experience about Vignats and Serna. Is very important. And I I I think if I pass it, it's possible. It's in the life the life, what is the experience for producing wine? Cannot, repeat. I am very happy today. My sons, no, my, they sell the team. No. But, I love this wine. I love this job. I work, a wonderful country. Yeah. You live here as well. I I live in the I live in the state. Yeah. I live over over December. And, I work I work in the Venus with a Natula. I can go all around the world before the pandemic. And, there is not a better job for me in the life. It's my life. I don't I I don't think about a retired because it Alright. Let's drink to no retirement. Cheers. Okay. Cheers. Thank you for having us. Thanks for coming. It might be my pleasure to see you today. And next time, there must be electricity. So we can't today, you know, it's easy. Yeah. There was a blackout. Was a huge storm yesterday. So Last night, when there is the storm, no electricity, but it is a big problem. I hope change in the future. Okay. Great. Alright. Thanks. Thank you. Thanks again. And good luck to you. Thanks. 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 benetli 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 flag, 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 Lavingston, and I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. 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