Ep. 1518 Enrico Drei Donà | Slow Wine 2023

Since twenty seventeen, the Italian One podcast has exploded and expects to hit six million listens by the end of July twenty twenty three. We're celebrating this success by recognizing those who have shared the journey with us and giving them the opportunity to contribute to the on the success of the shows. By buying a paper copy of the Italian wine unplugged two point o or making a donation to help the ongoing running costs, members of the international Italian wine community will be given the chance to nominate future guests and even enter a price draw to have lunch with Stevie Kim and Professor Atigioshenza. To find out more, visit us at Italian wine podcast dot com. Welcome to this special series dedicated to slow wine held in bologna in March twenty twenty three. During the fair, we conducted several interviews with some very exciting producers. We were able to pull out some of the more interesting elements of Italian wine within the slow wine movement, tune in each week on Italian wine podcast. Okay. So here we are. Again, with another interview here at slow wine, here in Bologna. And I have the pleasure of speaking with Enrique Drey Dona. Thanks. Perfect. It's always complicated with my family name. So it's fantastic. And you are from the Cantina, Gregona. Can you tell me where your cantina's located? So, Gregona winery is a family boutique winery. It's located in, Romania southern part of the middle of Romania. In the DOC's subapillation Pradapio DOC. So it's the in between the town of Fort Lee and Pradapio. It is the heart of San Jose in Romania. Okay. And, what would you say that your your signature, a great It's Sanjuvay. It's Sanjuvay. It's Sanjuvay. We work for many, many years, with these old clones of Sanjuvay. Typically of our our era. I wanted to ask you a a couple things. First of all, I wanted you to tell me a little bit about your family and, like, when the winery started and, you know, a little bit about the story of your family. The the states is in our hands, in our properties since nineteen twenty three. But in the past, my grand grandfather, my grandfather, nobody really managed this day directly. So my all my grandparents used to be surgeon on the medical side, my father was a lawyer on attorney. And, it was my father in the late seventies of the eighties that decide to quit, to continue his, attorney loan, activity, activity in the law, in the court. And he quit, and he moved in the countryside in the family estates. Taking care of, renovation of all the states. So they are making new winery, rebuilding the vineyards. He started big works on these old clones of San Jose and the old plants we had found in our estate. So we have a sort of a reborn of the states. In the mid late days, thanks to my father. And, the focus was, of course, San Jose, old clone of San Jose, and, big selection on the States. So he identified this single vineyard, the vineyard del Bruno. That's our, flagships in the of the States. Now and on the side, he also makes something thing at that time very avant garde style. He purchased from bordeaux Cabernet sauvignon, and he planted the first Cabernet sauvignon ever planted in Romania vineyards. Really? And he makes this single vineyard Cabernet sauvignon since ninety end of the eighties, twenty nineteen eighty four, ninety eighty five. That's pretty cool. Italian wine podcast. If you think you love wine as much as we do, then give us a like and a follow anywhere you get your pods. How would you talk to students about your wine, your sangiovese. How does the terroir your specific terroir? How is that reflected in the wines? First of you, you mark the point because there are is a soil in climate for San Jose is very important. So the same clones of San Jose grapes planted in different area, different terrarium have different expression. Of his fruitiness and floral parts. So that's the main part that makes a difference. The where we're located to the heart of the San Jose in Romania is a it's very rich. We have almost forty percent sand in the texture, and we then play with together with the clay, very deep clay. And the calcutta was straight underground, one point five meter underground. The interesting things that's our sangiovese from the classic, sangiovese, and the single vineyard, is a fruitiness and a fruity notes. Right. Very, very, very remarkable. I wanna say in tasting. So they are not the the the classic light style of sangiovese. They are elegant, but with the full body and full size. You know how we're a slow wine and they, you know, but how does how does your wine and your wine reflux? Well, yes. I I sometimes don't meet because for us, it's normal, but we our estate is twenty three hectares. It's completely certified organic. We work on organic agriculture. We are completely sustainable to solar panels. So all the electricity for creating that the cellar working is all made through solar panels. Really? Yes. We have a horse breeding. No way. Was breathing. We used the manure of the horses to fertilize the Do you do the biogenic thing too? Or Yes. Absolutely. We have a degree cut from now. It's all biodynamic. It's still not certified where we're working in biodynamic. Still, you're trying. Sometimes I also make a joke that's why you do it, but because I live there, so I don't want to live with pesticides and we can make it a run zone because there it's actually we wanna make a out in a joke way, but it makes sense. So we try to do our little, I have a little parts, a little break, hanging wall that I took to to set up, something more different and interesting. Well, I thank you so much. No. Thank you. From the dry donna. Dry donna. Right. Dry donna. Widery. Great. Thank you so much. It has been a pleasure, and I hope to see you again. Absolutely. Whatever you want them. Thank you very much. It was a really a pleasure. You too. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, Himalaya FM, and more. Don't forget to subscribe and break the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, Teaching.