Ep. 1569 Roberto Perrone Capano | 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 One 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. Hello. It's Cynthia Chaplin. I'm here at slow wine in Volonia with Roberto from Santalucia Cantina in Puria. And I'm very happy to say that Santalucia was chosen as one of our benchmark producers for our new book Italian wine Unplugged two point o, and the grape for which they were chosen was Puga Detroita, which is one of my first favorites. So I'm happy to speak to Roberto today to ask, first of all, where is Santa Lucia in Puriya? Santa Lucia is at two hundred fifty meters on the Selena, among Castel Delmonte with Inesco heritage, the Octagonal Castle and Trani, with a famous Romanic cathedral on the Atlantic Sea. Midway, on the aels is, Santabushi. I established it in twenty two. We call it Nero Ditro. You know, right now what's his name? Because legally up to five years ago, it's only Uva Ditro. Yeah. This line is narrow. It's narrow, Detroit, because, of course, it's a red grape. So It's a red with very dark color. Exactly. So let's talk about the wine you make with it. So it's a very deep colored wine. A lot of polyphen in this case. Yeah. We have a traditional interpretation. Nobody Troy has a ton in the skin and a fluid inside in the park. So with different verification, you can reach different results. So for the marketing is not the top. And we have different price, different quality, different tests, different bottles. In the south, we are more individualist, you know. So it's not like, in Langa where the bottle is same. Wine to wine business forum. Everything you need to get ahead in the world of wine, supersize your business network. Share business ideas with the biggest voices in the industry. Join us in Verona on November thirteen to fourteen twenty twenty three. Tickets available now at point wine dot net. Anyway, if you go in Evanyardo on join, you see how many ASES are, on the wines, you understand the wine you get. How many wines does Santa Lukeia make with Uva, Detroit? Two wines, reserva, and standard. Reserve is a docG in the southern is a doc. And the difference between those two? The standard, the the regular, is urgent in the big bar barrel for twelve months. It's a three a thousand three thousand five hundred liters of Livonia Oak. The reserve is the selection of the best grip of the year. Of the best result after the mitigation, the best analytic results, the best testing. And, generally, we have no more than thirty kilometers, five thousand bottle a year. And aged in the French, Barrick, for eighteen months. So much smaller oak and much longer aging. Yeah. He likes to age. He likes oxidation. He opened at a bottle of nineteen ninety seven, few weeks ago, and was still in in good shape. This is such an important grape for that kind of a reason. The potential to age, the potential to travel, to stay in its bottle, to keep its freshness, and its acidity still for such a long period of time. So a grape that comes from a long legend. There's a history behind Uva Detroit. A very old grape in Pulia, and it's been in that region for hundreds and hundreds of years. So when you're at home drinking Uva Detroit. What are you eating with in Korea. I like, pecorino cheese. I like, roasted meats. I like, soup with, spicy. Oh, nice. Yeah. That's an important thing too. With, eastern kitchen. Is perfect because, the tannins, the acidity. And the fruitiness can match very well with the spicy food. It's interesting pairing Italian wine with cooking from other countries because Italian wine is so flexible, especially with grapes like Uva and Detroit. They can handle some heat. They can handle some spices. You can join the gelatinous with this food. When it ages, it gets more elegant, more smooth. You need seven eight years to change a favor to the bottle. After seven eight years, elegance comes out. This is an explosion of elegance. Tannings are softer, and, the acidity allows a long life. So I say to the clients open one bottle every six months and just follow the measurements and understand. I think this gets hard to have to wait eight years for the elegance. Six months each bottle. Right? Exactly. One at a time. But, I wait four years before delivering. So four years are off at the start. Exactly. And, two years are in the wine shops and distributors, so you're not so armed. So we've passed enough time by the If you want, go deeper in the standing in Elidria. Well, thank you so much for joining us. I really appreciate it and taking us to Poria for for a few minutes. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, EmailIFM, 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.