Ep. 1539 Camelia Lazar | Slow Wine 2023

Since two thousand and seventeen, the Italian wine podcast has exploded. Recently hitting six million listens support us by buying a copy of Italian wine unplugged two point o or making a small donation. In return, we'll give you the chance to nominate a guest and even win lunch with Steve Kim and Professor Atilio Shenza. Find out more at Italian wine podcast dot com. Welcome to this special series dedicated to slow wine held in Volonia 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. Hi. It's Cynthia Chaplin from slow wine in Volonia today, and I'm very happy to have Camilla Lazar with me. And Camilla represents Paniti wine in San Jimignano. So tell us what you're doing. Sure. Thank you so much. It's an honor for us to be named Benchmark or Vanacho, we are, very much in love with the territory and the grapes, and we believe that matcha, to be a very versatile grape that can regal really, fantastic wines in very different styles. You're doing so many styles while we do four, more distinct interpretations with which we are trying to, make the profile of the Natelli San Antonio. So let's talk about this is the base wine. Yes. This is our first wine that was produced in Paniti. The first vintage was nineteen eighty nine. And it is the most the immediate, ready to drink interpretation of the Venata design to mine. Very accessible, acidic, bright, fresh. Exactly. So, the Venata excels with, repier like acidity. Which also makes it very age worth. Absolutely. So, yeah, I know you have this one. And then what's the next step up with? Well, the next step, is approved. We are dedicated to this Vignard, its own wine starting with vintage two thousand and three, but Vigna Santa Margarita. It's, in many senses, the mother Vignard for panizzi because this is where the winery was born in nineteen eighty nine. It's an old wine. Now it has over fifty years old. For this reason, we have very low yields, but in terms of quality of the fruit, maybe the best vineyard that we have. Italian wine podcast. Brought to you by mama jumbo shrimp. We are certified organic in all our vineyards. So treating the vineyards, following a least interventionist approach. Trying to hand them to to last as long as possible, but especially because old fines having such a deep radical root system will be the ones that best fare in the extreme conditions like it was two thousand twenty one or two thousand twenty. Exactly in drought conditions that their root system is so deep. They can still reach, the water table. Exactly. And that, helped us along. Another factor that we can recognize as extremely important is to have the vineyards as only a small part of our working ecosystem. Most of our vineyards are small blocks of maximum, four hectares, but even less than that. And they are integrated in, in a, in a, a forest landscape. So having thick vegetation around the vineyard played a very, very important role. So I know you have a reserva as well. Yes. How's that being made? So the reserva is Colonial selection of vineyards and and, it comes from its own vineyard as well. Vigna de la Rosa. It's only two hectares dedicated to make the reserva. And the reserva for quality is, our manifesto for the expect the capacity of the natural sunshine to grow gain complexity in that with the passing of the time. And then you've got the sweet one. Evohe is an experimentation comes from our desire to add to the characterization of the Vanachellis and Giovanni. So we have the the young, most ready to drink. We have the crew and all fine. We have the reservoir that can be aged for twenty thirty years. With Evohe, which, is a wine that was first produced in two thousand and six. We're exploring long maceration on the ski. The idea was to see how far we can push the maceration. However, careful to avoid oxidative style, which is typically, recognizable for orange one. We wanted to intervene just before the oxidation sets in because we didn't want to lose the typical character of the Verace Science Miniana. So it comes with six months of macular maceration on the skin, you know, within that. And, again, extremely, like, age worthy ones. So lots of interesting projects. So thank you so much. It's lovely to see you, it's been pleasure. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple podcasts, Spotify, them and more. Don't forget to subscribe and rate 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.