Ep. 1660 Ninni Collalto Of Borgoluce | Slow Wine 2023

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. 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. Hi. I am here at slow wine in Bologna today with Nini Colato. Who is the co founder, bordeaux luce in Veneto, where they make not only, prosecco wine from our glare, a grape, but also so many other products that are so interesting in the concept of slow wine, the idea of, good and clean and correct. I wanted to talk to Nina about everything else that she's doing at Orgoluce. So thank you so much for coming. Thank you for your invitation. You are very near to Baldo bianne echo in that zone. Yes. Exactly. We are in the area of the docG prosseco superiore. So we are in the part of the population in this wonderful land that now is also on UNESCO site. UNESCO protected site. Yes. We are very happy about this. We have this beautiful estate, quite quite large at Payma's sake. It's like thousand hectares. It is part on the hills and part on the plain. And so we really have the possibility of maintaining the biodiversity exactly using the multifunction of the activity. This is the concept I find so interesting because at Gorgalutre, you have animals, you have pigs, you have cows, buffalo's, which I did not know could exist in in Venitos, so I was excited about that. But also, honey and other products as well as the wine. Other than also the products we we produce a pasta, from the Asian corn, you know, the state is very ancient because this little garden of Venice belongs to our family from many, many years. But with my sister, Katarina, we decided to make a new process, a new brand that had to speak of our new way of thinking of agriculture. Of course. And we choose this logo. It's a circular logo. Exactly. With this, the kind of, these little planets but that has to give immediately the feeling that in agriculture, everything goes from the soil, goes in a process. Exact comes out as a product, but what remains from the process is against the resource for the Exactly. Nothing wasted. Everything working together from the waste to the products, to the animals, to the grain that you grow, also the grapes that you grow. So a really holistic system. And I think in these days, it's so important for consumers to know where their food came from to understand there's no chemicals being used. These are really important things today. You have a bit of everything. It's like a garden of it. So you make salumi. You grow you're growing grain for the pasta. For the wine. The grains for the wine. The wine. And the animals for the cheese. And what do we have? So we have, nuts. Are also nuts. I think that the most important thing is to come, ma'am, and we are really happy when we have visitors. We have thought of this one area to have people to visit us, to do pastings, have a complete experience of this territory. I think this generous spirit is something that we find in Italian wine, in Italian agriculture. That's unique and special. We don't find it everywhere else. So I'm so glad you could be with us today. Thank you. Thank you so much. Listen to the Italian wine podcast wherever you get your podcast. We're on SoundCloud, Apple Podcasts, Spotify, HimalIFM, 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, product and publication costs. Until next time.