Ep. 1210 Luca Inama | The Next Generation

Some of you have asked how you can help us while most of us would say we want wine. Italian wine podcast is a publicly funded sponsor driven enterprise that needs the Moola. You can donate through Patreon or go fund me by heading to Italian wine podcast dot com. We would appreciate it Oh, yeah. Welcome to the next generation. I'm Victoria Chacha, join me as we chat with young Italian wine people shaking up the wine scene. We're going to geek out on a grape or grape fam and hear about all the wild wine things are guests have been up to. From vineyard experiments to their favorite wine bars. Welcome. My name is Victoria Chesche, and this is the pilot episode for the brand new segment on the Italian wine podcast, where we hang out with super cool, young Italian wine people shaking up the wine scene. And, you know, in the first episode, I was watching the mama jumbo shrimp, video on YouTube when CV went to the Swave region, and it got me thinking a little bit about Gadaga, which grows not too far from Verona, just about east of here. And the video, which you'll be able to find the link on the podcast. And it inspired me one to, first of all, learn up a little bit about Goda Goda. I mean, I know I'm a decent chunk about Goda Goda. But also to, I will interview someone who knows a lot about Garganiga. So first, before we bring on our producer today, a Talmar producer today, I'm gonna read a little bit about Garaniga from our Italian wine unplugged book, just giving those straight facts into instead of me going on a bit of a rant. And then we're gonna get into the interview. So I don't know how much you all know about Godganaga, but it's actually one of Italy's oldest and most important grapes. It is behind the famous famous wines of Swave, which come in many different styles going straight to the book here. We have, a little bit of a fun fact, which is said to be a biotype of, which grows in Sicily. Well, say Gaganiga has a lot of different bio types, because it is one of Italy's oldest varietals. And Gaganico Dorato in Sicily is actually one that many believe is a bio type and you can see the distance it's traveled, which is incredible. Moving back to the event over Gaganiga grows. We have of various amounts of TOCs and TOCGs, from suave, DOCs, suavecione, DOCG, Rachoto, D' Swave, and then you have Cambelara, you have Bianco de costosa, and and so on and so forth. So coming to Swave talking about it in the glass, I feel like that might be something better saved for, our producer to talk about because he works hands on with the grapes, and I'm going to invite him in very shortly, Luca inama, Vinamah winery, which is located in San Bonivaksho, just east of verona, and right by the heart of Swavecastico region. He is the youngest of three brothers who run the winery. And he is hands on in the winemaking, and he's very young. He's just thirty years old. And he's doing a pretty inspiring job, and that's why we invited mom today. And I'm really excited to have a massage, Luca. Hello? How are you? I'm good. Thank you. You? I am doing well. Thank you for coming on today. Thanks for inviting me. Absolutely. So you are with Yana Weiner. You are the youngest of the three brothers. That's correct. Right? Totally. How does that feel? Well, for sure, we don't get bored. Everyday, improvement, and, of course, every day, keep in touch with, the team of, the, my brothers, Of course, being the youngest, you are the one that you have more to learn and, with less experience, but, of course, step by step, must be gained. Of course. And so how did you get into wine making. What led you to that? Did your parents force you? Were you always inspired by wine growing up? Well, for sure, I've been always inspired by tasty wines. That is the most important thing because, only testing all the regions or other varieties, wines that you can understand better how you you could improve or, what is missing your wine because you you could imagine. And, that is the first point. Secondly, of course, I've been always, fascinated by the the worldwide because, it was one of the main topic at, our family table. In every almost every day, of the year. So nobody forced me, but, I I really liked it from the beginning. So it's, something very natural for me. Do you feel that your approach to why making is something similar to your father and your parents, or do you feel like you're taking a different approach? The the approach is, is changing year by year. I think if you taste the the wines right now, and you would have changed the same labels a few years ago. There is a big gap between the the times, not only because of me, of course, but it's a journey, a journey of improvement. And, both on whites and reds, we are really, pushing on quality between vineyards where we are, always more precise and try to understand how better manage the the these hotter and hotter vintages as well. The vintages becoming hotter and you experiencing these different elements of climate change, how do you see the the future of of Gaganaga as a great and, specifically, in the Slavbe, Glasgow. Is very lucky about the climate change because it drives quite late during October month. So, the aromatic profile is not so touched by the, the hot weather. So on it, we are quite safe. And, of course, the best we we can do is, to keep protect the grapes under the leaves. And, yeah, try to manage to preserve, as much pressure as we can. Then between this and, make it happen with the vintage, I can forty degrees, almost all the summer long as not so you know about that. Yeah. Definitely, the management work helps us. It's not just, we we grew up, grapes, and let's see what happened. It's a really a method. On on the other hand, with rides, especially in our, in our place, we produce the, carmenar mainly in, oncology, carmenar really loves hot weather and, a season allows it to to get right. So not all the eggs in the same basket. We we have, we we try to win in every season, some in some way. Do finding a balance? Yeah. So, anyway, we we changed a bit strategy this year because we kept everything under the leaves, even for reds, we try we have tried to to preserve the the aromatic compounds as much possible. Because, when the heat start to to to beat, it's, it's quite hard. And, and also dryness, played a a bad role, this, this vintage But, on that time, I mean, you can, you can play, but with with the hot condition, you cannot, switch on the airplane. Oh, yeah. Definitely not. Definitely not. Mother does not allow that. Oh, daddy back just to go back to Swab high a little bit and and got gone again. So I noticed that you've done before, you were stable in the Veneto committed to the winery. You did a bit of traveling for studies and and work. And through your travels, and now How do you find the acceptance of Swabek Lasico among consumers? Particularly young consumers. Do you feel like it? Do you think it has ways to go? Do you think Gaganaga could be the sexy new grape for young wine drink? Fingers. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp for fascinating videos covering Stevie Kim and her travels across Italy and beyond. Meeting winemakers, eating local food, and taking in the scenery. Now back to the show. Well, I think for sure, in the future, will be better and better. And, young people will approach more and more the, so, especially some, some producer are doing now. And, but, the most part of the of the suave still is, produce, from, big cooperatives. And, as I I wouldn't say is, exactly, for this, public. So step by step, I think we are increasing and improving also on this, a young market. And, also, we are playing a very important role on information and communication In fact, on Instagram, we are very active. Also, I'll assume my brother is, it's he's one of his new tips. So I think, lesser in the past, more in the future. So that will be, a very interesting one for, for a parityver with, with friends and, and to have fun as well. Not only, why to taste during important dinners, fishes and resort or, something. Of course, it's not, like, partly wise, not, something that freeze with the bubble that makes party, but still something We're enjoyable to drink. So if you're drinking Swave, where would you be drinking it? Like your ideal place, your dream place? Well, for sure, definitely being a such a footprint, the suave, I will drink it in a separate place as well, from a terrace, in a city from, restaurant in, seaside area. So we're in the mountain after I come back from the skiing. I think there's not only one, a best place, but it's a very worldwide, able to be in the right place. So, yeah, it's an international all year round wine. But, yes, because it's so, able to be matchable and pairable with so many kinds of food that is, very useful. So it's, it's amazing for this. So when you're outside of the winery and you're hanging out, do you well, first question, do you What do you drink swabic glass table, or do you are you working with it so much that you drink other things? And it's okay to be honest. Well, I I, every finger because we also with, with our team, often we do vertical or horizontal testing of, different kinds of, so have different producers, also to understand where we are, where the area is, So I, I taste all the swab in the region of course. It's it's one of the most important thing to keep on taste all the wines that people, like you, make around you. So Absolutely. You have to constantly see what's going on with the different terroars and On the other hand, in my spare time, I also like to drink something else than, that's wise because and it it, to to have a break. I'm concerned if you only drink swabbing. Especially after this, this month, during that's two months during harvest time, definitely need a beer sometimes, or a cock it. Absolutely. And on that note, when you do take a break from the winery, I mean, Granite Wine is a lot about experience and the people around you and sharing it. So are there any places or things you like when you escape from the barrels when you're not sleeping in the barrels? Well, definitely there is a very nice place since two of them. This quite closer to my face. That is the, where I can, also taste the other, order wineries wines, and, they do very nice turquoise and, sandwiches or this kind of very easy. The city center of service, very nice. Or if I go to Verona, which ends, bars, restaurants, there there are some, very interesting. But, you know, from the last, the last two months of my life, not not really a lot of spare time. And, and also, in reality in the last two years between COVID, I became father, and, keep on working. Yeah, the spare time is, always a great to rest, and then I go out to drink more than what I usually do. Well, congratulations on having a family. That's really exciting. Yeah. I I wait in for the second, in beginning of January. It's going to be It's going to be a girl and it was, only ninety four years. There wasn't, a new girl in, in animal family. So So she's like the real new generation then. She's starting. Yeah. Yeah. So you're you're going to put her into the vines, like, carry her through. Yeah. Cuddling in the cast. Exactly. Cuddling in the cast. Oh my gosh. That's so precious. Oh, that's so exciting. So I totally understand why maybe my bars aren't your, first go to nowadays. But Of course, when I can, you can I guess one thing to ask is I'm a big food person is what do you enjoy really eating with your clothes? Well, we actually produce four labors of Swava, and, every one of them has got a very strong identity. I think the VIN Swava, our, everyday white wine can be easily, nicely parabola with, an imperative stuff. A pasta, something easy, something. You can have, being a little luxury for every day is something that is very approachable. There we go with the carbonara that is a specific crew face completely on each side and the fermented, the only stainless steel that is, has got a very nice acid aromatic tension with the groom notes, and is a nice facility, balanced facility. And it can be very nice and efficient. It's a really, refresh your palate and, empty your mouth. Then, foscarino, that is, rounder, a vineyard space Southeast, so a bit more sunny, fermented between, oka, and mainly, Barrick, used Barrick, and, a touch of, stainless that gives the freshness is rounder. So it can be better maybe with, something better. There's like, a result or, kind of, fat fish or a crew statues or something more important. And then we produce also from the two thousand nineteen vintage that is, for now, the best expression of, organic and soviet classical, we can give and that's, is, I mean, is it can can be parable with something even more important or just drink, by its own, trying to distinguish all the aromatic compounds and, I like being quite nervous, sensation. Like, the understanding the wine because, of course, when you drink, taste the wine is, it's so nice to to enjoy with people, with friends, but when you when you eat it together, it's not like, a very precise tasting as you do with a fresh, and a fresh mouse and nose, but still it must be enjoyed tough. Reality, it's only few vintages. We are doing it, and, it's so good that when I when I drink it, there's not more. I I I don't really think about what I would eat with It's just a worse. It's so good. I just want to I'm guessing you have a lot of bottles for yourself to the side. Well, before we had a tasting of all the batches of car carbonara for carina y, and, another label that is still top secret from Galganaga, and the table of the laboratory was completely full of authors. Like, thirty bottles of, batches and trials and, customary, parsons, and, he's he's saying the work had there is behind these laborers and I think, I think he's in the glass. You can feel it. It's in the glass. Oh, wow. And so this top secret blending is happening in San Monifacos, so we can try to break in and find out what's happening. Okay. I'm gonna I'll I'll you should keep an eye out because I'm gonna I wanna discover what's going on in there to kind of wrap things up, you, you know, talk about the future. Is there something that you would like to say to other young Italian wine? People like yourself, about Gaganaga, and about suave class you go. Anything that comes from your heart? Well, to the young producers, like me, I would say, keep on be curious and keep on being humble because, as I think everybody, you know, but, it's important to say. You you can cook only once per year. So, it's very long and, it takes a lot of time to gain experience and, to understand the factors of what happened, the year before. So it doesn't make sense to feel like, I I arrived. This is the best I I I can do. Still, always a process and, a process of improvement and the process of since sensibility of what the vintage can be done in the best way possible. So, I think, I I really suggest a lot of hard work because, when you do something, it's never like, you say to somebody else, do it. So if you if you really want to make the best way possible, at least the first time, sir, you should really get there to your hands. And then, the the Another very important thing I would say to all the, young producer is to visit all the wineries or their sellers or their vineyards to understand, what your neighbor do and, without, discover, the willies around instead of square. Awesome. Thank you so much, Luca, for being on the pilot episode of the next generation podcast's pleasure. It's been a pleasure. I hope you have some fun. And, yeah, you can find Nuka through Inama winery. Thank you again. Thank you so much. Sorry for inviting me, and thank you. Thanks so much to all the people I will listen this, podcast. Awesome. Thank you. Alright. Have a wonderful day. We'll talk soon. That's all. Talk it to you. Talk to everybody. Thank you. As always, a big good option for hanging out with me today, remember you can catch me every Sunday on the Italian wine podcast. Available anywhere, you get your pots.