Ep. 1814 Kristian Keber of Edi Keber | 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 more interesting elements of Italian wine within the slow wine movement, tune in each week on Italian wine podcast. We are at slow wine, and we are in bologna, and I'm talking to Christian Caber. Right? Okay. From the Eddie Caber winery. We got you here because you are one of the benchmark producers mentioned in this new edition of Italian wine unplugged. It's two point o. We have your ribola gala. So, the grapes. So we wanna We wanna talk about that later, but first, I wanna hear about you, who are you, and where is your winery? The winery is, between Colio and burda, then between two states, Italy and Slovenia. Okay. That, I am exactly on the border. I am double citizen, and I have two wineries. I have two wineries, not because, I bought some vineyard there, in, it's vineyard Italy, but because, I had from the grandfather's, one grandfather is a slovenian, one is Italian. Speaking of history, tell me about the winery. The winery, it's a very old winery. We start with the wine growing, but not just wine growing because it was a classic farm. Right. With the animals, with the fruit trees, and this, my grandfather started to make the first labels after the second world war. My father made the winery more famous, especially in Italy, We've been growing, two wines, ten years ago. That was, Colio, and one monovarietal with tokay. Uh-huh. And now, basically, we produce just one wine. Okay. And this is a blend of, this mentioned varieties that was ribola, Malazia, but also tocais Frulano. Okay. That is not a pure varietal wine, but a blend of this, of these wines. You export some of it? Or Yeah. I export, but the the major market for us, it's Italy. My idea, it's a selling closer comb. It's possible. Okay. Because I'm really look on, natural. I am a dynamic producer. This is what I grow in this, but also selling it for me is important that to don't bring this wine too much far away. That is a strange idea for one thing, but, the other thing is that, if you drink a water, why you have to drink an Italian water, if you are from, grass. Right. Right. Right. Right. Right. No. No. No. No. No. You have the water. Exactly. And, and also in wine, I think that it's better that we come back, with some more, a natural approach on this. And for this reason, I prefer to sell my wines truly, then Italy, and then Europe, and then Coming back to America, Vine 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 ben Italy dot com. By dynamic, I start when I finish school. I, classically, by dynamic that I use just copper and copper copper, and I help with some, metal and the deproids five hundreds of hundred and one. Oh, really? Love it. I love it. But my idea is just, very basic going to old times. Yeah. It's more permacultural concept. That means not just wine. Yeah. But now in the vineyard, I have also animals that eat my grass and make the compost. I plant more fruit trees, like what's the tradition in our place. The vineyard is also a garden with vegetables. Yeah. I love it. That I I always saw nothing special. Hundred years ago, and my grandfather was making the same. So tell me a little bit about the foods because you said that you are half in Slovenia and half in Italy. When you are in a place for this reason, I don't think that I'm really or just Italian or just living here because when you are leaving a place, you eat and you are the place where you are. Yes. The nationality is something that usually comes outside you. It's not the local park. Right. Basically, it's our fruit from Colion, burda area. That, in this time, you can eat something, because, it's colder time. You can eat a, like, a, yatta. What's that? It's like a soup that a lot of times we put also the sausage inside that is a little bit stronger. So with the wrap, and this, with the beans, it's a strong. Yeah. Yeah. Yeah. Yeah. But you can also, a classic horsoto with vegetables. Okay. It is very good also with the cauliflower wine that we have. And that goes with the ribola. Yeah. It's also good for ribola. Depends on how the producer also make a Ebola Jolla. For my opinion, Rybola Jolla is a great variety with the maceration because, Ebola has a lot on the skins. Yes. With my opinion, not making a maceration on Ebola is like you have an Ebola and you make on white has no sense. Everything is on that skin, the tendons, the complexity, everything is on this. And, for my opinion, this is the way the classic way that was made and a good way, a natural way to work with this variety. Thank you so much. Thank you. Coming to speak to me, and I wish you all the best in the rest of this, this festival. Thank you. Thank you so much. Thank you. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. 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, production, and publication costs. Until next time, chi qin.