Ep. 1599 Fabrizio Abis Of Famiglia Orro Di Davide Orro | 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. And we are here on day two of slow wine, part of the slow food movement. I am here with Fabrizio Abis, who is representing the Adienda Gricola, familial Doro, or Anondor or Orro. My Italian. Sorry. So I'm gonna ask you a few questions. About your winery. First of all, can you tell me what you do with the winery? What is your role? I am the sale, a professional souvenir. I help David in the presentation of the winery. So tell me where is this winery located. We are in Tramaca near Oristano Okay. In the middle west of Sardinia, near the sea. On the west side. West side of Sardinia. Yes. Okay. Nearo, and Stania decabras. And the winery is in Tramasa. Can you tell me a bit about the history of the winery? He's a family estate. I have twenty hectares of land and, thirteen of grape. The actor of Vernacho of Oristano and three actor of Miadera are the only two historical grapes of this land. Right. Okay. Okay. In Oristano. Vernacho, the Oristano is, a word similar to San gimignano. They're natural disarapetrona. Ma'am, there's nothing who can compare the wines. Okay. Because they're natural deeristano work on the East's floor in the barrel. Uh-huh. Eighty four percent of wine, twenty four percent of oxygen. And the east floor came up after the fermentation, colonized the top of the barrel. So Ver nutshell would be the most important thing that you produce. We now have an, sale, the two thousand thirty, nine years on the barrel Oh, wow. From the East. Okay. One hundred and eight months. How many bottles do you make every year? In totally twenty mile, from this level Mhmm. Two thousand. Oh, wow. Yes. So, yeah, no. That's it's very It's very little. But it's no. It's it's it's hard to make. Right? It's it's very hard. You have to wait nine years. No. That's awesome. Okay. So I have two questions. Yes. One question. Why slow wine then? Tell me. Because low wine is, an important manifestation of the hydrantology of David. Okay. The idea of the wine. Yes. Because David is an agronomist. Agronomist. Yeah. Who study microbiology Okay. From the hiss of Vernasa Okay. The floor. Mhmm. And, in the cellar, David, work with no clinic. Oh, okay. In the vineyards. We use the sexual confusion. Okay. Can you explain that? In the vineyard, we have the streets of a pheromone when the, the bugs? Bugs. Yeah. Women. Yeah. Colonized the vineyard. Uh-huh. These strips, related in the area, the phenomenon of the man. When the insect, the nose is of a subtle ambient of man. Oh, okay. And they go. You don't have to use clinic for It's like a natural deterrent. Yeah. So do you do organic and biodynamic, or is it, how does that work? Like, officially, we don't have a certification, but nevertheless a a typical ethical ideology of vehicle tour. And as you guys probably live on the agenda, so it's better to have no chemicals. Two thousand matters of the vineyards. Last question, do you guys export your wines as well, or is it in Italy? Italy, but we have a leader export with the Japanese. Chap? Yes. Japan. We have a partner in Japan. We create very importance. That's cool. Yeah. Thank you so much. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, AMALIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating for italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time. Chichi.