Ep. 1759 Alessandro Comotto From La Masera | 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. We are at the slow wine festival, my slow food. And we are in bologna, and I have another amazing guest with me today. Comoto. Comoto. With a double tee, from La Masera. La Masera. La Masera. Oh my god. And, he's one of our benchmark producers. Benchmark producers meaning we have, his Erbanucci. Erbanucci. Mentioned in in this book, which is the Italian wine unplugged two point o. It's the second edition. And it's for, you know, wine lovers and everyone, really, but we have a lot of students that use this book for learning about Italian wines and grapes. So I would like to particularly ask you a little bit about the the Ervaluche in a moment. But first Yes. Tell me who you are. I am a Alecanto one of the five friends, that in two thousand five, decided to create a crazy, a crazy adventure, you know, for the new production of the wines, because, really, we produce the wine for, all our wife, if our father and grandfather. But in two thousand five, we started to to wear some good wines. And so we started with these, adventures in particular, with these, graves that, evolution that is typical of our, area. In particular, it's the only area that is called the Canvasa in the northeast of the PMonte. And there is a particularly natural amphitheater more enix that is forming more than four million years ago. And is the natural error where, dervaluche takes some characteristics, some, yes, some, arms, and some, typical, same sort of for this wine. Okay. Great. And, it's all the only white, Italian wine that have the three d o t g in three different verifications, sparkling, classic metals. Yep. Still, and sweet. Historical passito. Coming back to America, Van Italy International Academy, the ultimate Italian wine qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at benitely dot com. So how many wines in total do you guys make? We have eleven Eleven labels. We produce more or less, thirty thousand for for real of bottles. Okay. And of these, twenty five thousand are of, Air Baluchi in the in this three different reunification. So for for us, the principal wines is, the Air Baluchi. Right. And do you export it? Or We export a little bit in New York. Okay. In Japan, Tokyo. Okay. In Sweden? Which one is the most important market? Which one is the most? It's Italian. It's it's it's the it's Italian. The in this moment, Italian. The eighty five percent in Italy, the fifteen percent in the outside. And if somebody wanted to learn more about Ervaluche. The Ervaluche is a particularly wine that is so good with the food. Have three characteristics that are, acidity, linearity, and sapidity. And these three elements with the food is a good match. For example, Banacowda, that is what, Banacowda. Okay. Do you mean, what is that? A a source of, fisher Okay. That is typical in piedmont, to it with some, verdura Oh, with some vegetables? Vegetable in the crudite of vegetables. So, like, with your Aperitivo, maybe? Or No. No. It's a strong, strong, it's a strong yes. It's very fun. Okay. Okay. So maybe it's not. I gotta try that. I don't know. It's good. Okay. It's typical of the piobante. It's, it is white, white, but it's, good personality that is possible to drink this wine also with, some different dish, fish, but also metered also with the tables of the nature of the the the wine before the food particularly called the white wines, arrived in the last story. You know, because one time, our father and grandfather preferred the red wine smoke. Yes. Yes. Yes. The white, herbalice was, especially for the Pasito. But, in the last twenty, thirty years, also the other humidification still in sparking is also used in the restaurants and also in shop wines, with some, match with some, some food and Good. The the testing is, so fresh. It's so fresh, but at the same time, the structure of this wine is similar of the red wines. So, support a lot of dish. Everybody. Okay. Bye bye. Thank you very much. Listen to the Italian wine podcast, wherever you get your podcasts. 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