Ep. 1234 Samuele Paraboschi | The Next Generation

Coming soon to a city near you, Vinitally roadshow. Have you ever wondered how to attend Vineitally for free? Are you a wine trade professional interested in a sponsored trip to Vienie International Academy or Vien Italy, the wine and spirits exhibition? Coming soon to Princeton, New Jersey, Harlem, New York, and Chinatown in New York City. Cardiff in Wales, London in England, and Roost in Austria. We'll be giving away our new textbook Italian wine Unplug two point zero. Find out more about these exciting events and for details on how to attend, go to liveshop dot Viniti dot com. Limited spots available. Sign up now. We'll see you soon. 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 destined up to. From vineyard experiments to their favorite wine bars. Tell samuela. Welcome to the next generation podcast. Hey. Hey, Victoria. Thank you. Thank you. It's it's a pleasure for me. How's it going today. Yeah. All good. Today, all the Royal winery region. So all the winery is, covered with a lot of snow because, in the next days, we receive snow. So We we are very happy because we need, some, some water, you know, for the for the soil. And so, yeah, the it's very nice. Look the vineyard now, and, but the winery keep on going. The the work in the winery keep on going. So All good. Thank you. Oh, that must be so beautiful with all the snow on the on the vines. Have you taken a lot of photos? Yeah. Some. I feel like you. I know that's not your priority. The more important things to do. Yeah. That's amazing. So so happy to have you on the podcast. How about you tell us a little bit about how you ended up on the podcast? Because I know that you have met Stevie at Phoebe. And I heard you're very excited to be here. Yeah. Yeah. Yeah. Yeah. No. Because, I saw Steve, you know, at the Phoebe, these, fine fare. In Casenza. Casenza is where I'm from and where my little winery is born. But me, I'm working in Ti Island. So, yeah, I met Steve and, for, for, say, her, the congratulations, But, okay, she she doesn't need a collaboration fro from me, but, I wanted to do that. And, so we start to speak a little bit. And, yeah, she was, enthusiastic about my little story. So so I am here. No? Yeah. No. Absolutely. And for everyone who's curious and wants to follow Sabuelli's winery, Le Labre. He has a nice photo of him and Stevie. Yeah. Yeah. Maureen, Nepichua, There is also my friend that, also him a little winery, but in Piedmont, in a gavia population. So he produced, a very nice gavi. Gavi's a white wine from Cortez grapes. So, yeah, we are very we are very friendly because, we live together, but, both, we have our little winery at home. And, we know each other in California. Oh. Yeah. Yeah. In two thousand nineteen. So the traveling white neck award is very little. No. And, so that's nice for me. That's so wonderful. Yeah. So you have, like, an international romance. As you would say. Yeah. That's what I did. That's so wonderful. Yeah. I noticed that you had mentioned the term, the traveling winemaker, which I think is awesome. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Because, before I had to come here in a railway region, also in I traveled a little bit, around the world. I had a I did some experience in Bordeaux, six months in Bordeaux, six months in New Zealand, and after California, you know. So I met a lot of people, from a a lot of country. And, for me, this one was amazing. And, after the TV, I did a little, literally. Of all my friend from, all part of Italy in my little one So it was nice, speak with them, see them and, know more people because, the one word is, amazing because, all the people are, link thanks to this beautiful, beautiful word is it's very, very good for me. And, yeah. Beautiful. That's so fun. And this party was how how was the party? How was Uh-uh. But, no. So, basically, I know all these people, but, all the people, don't know each other. So it was good because also the people come. Also, some of my friends come, but, you know, more people So, yeah, it's always good because all always is, occasion for share wine because, when we do this, you know, everyone share a bottle of wine from, one experience that, he did, or she did, where, she from, whoever she's from. So, yeah, it's always nice for learning a little bit, but for no more people and for have more, for have more link in this a wine word. Yeah. Oh, wow. So you really are making that traveling winemaker world even smaller, but in a beautiful way. Yeah. Any any fun stories to tell from your party? Or do you wanna skip over that part? Keep all of us. Keep all that. Yeah. Did anyone fall asleep in your winery? Yeah. Yeah. A lot of people. Yeah. Because, yeah, the I we drink, but it's always safe. I don't drive, you know, and, people wondering. So, yeah, we we switch on a little bit the the eater and, some people stay in the winery for a sleep a little bit, and all the all the people were safe. So Yeah. That's nice. That that's good because, yeah, always remember that, when you drink, don't drive because, yeah, you have you have one to either license, not choose. And also for the other people, no good. Yeah. So, yeah, no, but it was very nice. Yeah. Don't drink and drive. A message brought to you by Samuela Pravoski, but you may fall asleep behind one of the takes and is wiry, and he'll find you there the next morning. Anyway, speaking of your winery and all that you do, so Samwala is just twenty six years old, and he is very, very ambitious. And I don't say that in in in a sarcastic way. I mean, in a real way, he works two jobs that aren't even in the same region. He works in, like he was saying earlier in Oero, and then he that's his, like, day job. He has his own wineries project in the Cole Piacentini. Right? Yep. So, I mean, first of all, as a fellow twenty six year old who's still in her robe, that's very impressive. And how about you tell us a bit about your day to day? I mean, that is intense, like, and also being that our viewers are quite international. Probably explain how far you are driving because, I mean, you're driving between the freaking Piedmont and and, I mean, Lamarardi, which aren't that far, but it is far. Yeah. Right? So during the week, you know, I work in, the doctor winery. Is a family run winery, in a railway region. So in the Edmond. And, it's a two hour of, straight from, my little village where I'm from. And, where in this little village in a legal zone. So in foliage, I opened, just six months ago, my little winery, more or less a two actor with a vineyard, a little winery, very, very little winery, not too much production. And, so, yeah, during the weekend, I I work in, here, a library winery, in, Pierre Chienstein, and, in, in spring two thousand twenty three, I will release, the first to the first free wine that, I made with my parents, of course, with my father because my father helped me a lot, because you can imagine. I work a two hour far away all the week, all the week, and Saturday and Sunday is not enough for all the staff. So thanks to my father and also to my mother, I'm able to do that. So, yeah, in the spring, I will release a free, free, free, different wine. One white wine. So it will be Malvezia. Malvasia ricania Romatica is a very, very indigenous grape varieties from Piacenza. We grow just in Piacenza. So, yeah. And, the other two grape varieties are red in the it will be one wine made from Barbera grapes. And, another wine made from, Merlo, and the Cabernet sauvignon Cabernet Frank. So, yeah, a little bit international wine. And, it's a very every day you are, like, you think a lot about a lot of stuff, but, all of these is very, very nice because, your mind never stopped. And, yeah, for me, it's good. Always, keep on going, to do some stuff. Yeah. To do some stuff. That's not just stuff. Things. No. So yeah. Yeah. No. I'm just being making a joke. Yeah. No. It's it's it's it's with big stuff. Yeah. That's super cool. So you have three wines, you're saying coming up next year. Yep. So are we talking are these wines all dry and still? Are they those hipster pet nuts where we talk in here. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp for fascinating videos covering Stevy Kim and her travels across Italy and beyond. Meeting winemakers, eating local food, and taking in the scenery. Now back to the show. Yeah. So, no, it they will be all, still wine. So, Nobable, and no residual sugar. Yeah. All dry. And I'm very enthusiastic to do Malvasia because, for me, it's the best variety that can represent all the all the colleague at Centina Pilation. So our, village and our seat, you know, via chains are located in Emilia, Emilia Romania. So, is more the the most representative wine, white grapes. And I'm very happy to do that, and I hope to do in a good way, but, yeah, we're gonna see and, we're gonna taste well together. So, yeah. And, and the other two great varieties that I grow, I grow. So because I found this old vineyard with these great varieties, so I'm very happy to grow Barbara. And, Barbara is from a Piedmont, you know, where I'm working now. And, it's very, very good. Always, see how Barbera grow in a Piedmont, and how Barbera grow in Colipio, Centini. So it's very good because the terroir is different. And, of course, the Merlo Cabernestion Cabernest Frank. It's always, for me, I I'm very, I'm very fond of, this blend. So we're gonna see how I'm gonna be this wine. Yeah. Think across. Think across. Well, I feel like you're hiding something. Is there something you're not telling us about this wine? No. No. No. No. No. No. No. So okay. So you're saying that the personalities between the Balbera from and very different. So I want you to describe these two Balberas, but as a person. Yes. You know, not like because let's pretend we're not talking to anyone that actually drinks wine here. I mean, we might, who knows who's listening. There there might be people who've never even heard of Bader. And that's cool. So that's your task. Describe these two Baderas as two Italian men or women. Yeah. So is quite difficult. So, no, the the Parbera predelegion or, like, prefer to stay on the slope, not, in the piano. And, yeah, is is better ever ripe barbera because barbera normally is very high gasivity. So if we speak about maturity, Piedmont is, is very good for do this for the slope and for the temperature. The different temperature between, night and, and the day also forever more aromas. Why in interchange? I know you have, maybe, Barbara more, we with more, structure. And, on the noise, a lot of barbera from Piazza, have this characteristic, is plaster, you know, like, plaster, jess. So so, you, you feel the, this plaster. No. Plaster is the stuff that you put on the wall. No? Right? Yeah. Yeah. But it's not, bad stuff. No. In a little, this little are almost helping the noise to go out from the glass and, increase the minerality of the wine because it's just a little bit of plaster, not that I can, smell, but help to to go out this minerality. So, yeah, This is the the the difference. I I will say, but after everyone, how grow Barbara and how they do verification about Barbara is different, urgent quality as a team, you know, because depend, like, how you, you grow and how you made in the winery. But, yeah, more or less, it's like this. Yeah. Okay. So so by okay. So just so you mean, like, gypsum, like, more like the, like, the, gosh. I'm not atidio Shenza, but I I know what gypsum is. It's it's just for anyone that's using plaster, don't think like the weird smelling plaster wore that mineral. No. No. No. No. Yeah. Like gypsum. Yeah. I'm sorry. I I buy there could it be. It was, like, flaster. Sorry, but my English is a little bit, dusty. Sorry. I'm gonna use that now, but my Italian is dusty. That's what's gonna happen to me when I'm back home for the holidays. No. It's totally fine. No. We settled it because you said Jessso, and I was like, oh, chipsome. Okay. Cool. Well, alright. So but now it's time to talk a little bit about you, samuela, because we know you love grapes. That is very clear. Otherwise, I don't think you'd be working two jobs as a winemaker. Yeah. Yes. Be very confused. So what are you up to? How's life? How are you feeling? Yeah. So my life is all around wine, how I say it before because, yeah, for, my work, but also my free time is mostly around wine or mostly around, mountains. Alps. Because during my free time, I I use, to visit some winery, to visit some winery of my friend, or to to taste some wine, blind tasting, mostly. And, and after that, during the the the holiday, yeah, I like to do some hiking in the Alps and, in the winter, why not skis, always a nice option. But, mostly, yeah, my life is It's wine. Yes. It's a wine life. I would say. Oh, this one also thanks to my father because I born in, a family where, the wine, no, we always made wine at our house in the garage, you know, my father, was making wine in the garage for, himself, for, drink every day like this. And after my father working on in a winery, in a in a College of Centenic. So, like, the always smell wine, you know, when, from when I was child. So, also, this one, influence it, to me a a little bit, I think. And, after that, yeah, I I studied the, you know, the medical terminology, and, Yeah. And after, I am here, and the variety for, for what I'm doing, and, yeah, that's it. Oh, no. That's so special. Do you have can you share with us your earliest memory with wine as a kid. Okay. See, yes. I remember, no, when my father was making red wine under our house, so in the garage, garage wine, I will say. My father, I don't know, how old are you? I was, but ask me, Samuel, keep this pipe, and I for for do the Pumpingover. And also, I start to to take this pipe and move on the top of the the cap on the skin to do the pumping over, with my father behind me. So, yeah, it was, I think this one, it was the the first memories about wine. Yeah. And it it was nice. Yeah. And from that, start all. Oh, that's so sweet. That's do you mind if I ask, is does your dad still help you in the winery? Is she still making wine? So now, yeah. Yeah. So my father, work in other winery. And, after the when he finished the the the work in his winery, he he go in a our little winery for, do some work for at four PM till seven, no, before to eat. And after in the weekend, we work, together for, do the, like, the bigger job, you know, the difficult job together. Like the pruning, like, now we start prune, the the vineyard. And, so I this job is quite long because, for prune one actor, two actor, in one people during the weekend, you spend one month and a half, you know, So but this one is always, we we did the this one always together. Yeah. During the weekend, we stay in the vineyard. And, yeah, we we work, together a lot after, and, I'm very happy for, for what my father, did for me and what he's doing, for me. Yeah. Yeah. I'm I've that brings so much joy to my heart and also makes me so jealous at the same time. But I don't know. I I my dad's great, but my dad's a dentist and he's so mad that I didn't become a dentist. So Oh, so good. And maybe, you know, if he was a winemaker, it'd be a little different. But, you know, I love you dad if you're listening to this. But That's that's so special. And that that's such a nice thing to learn on this podcast because, obviously, this is the next generation. And as Stevie is going to hate me for saying this, it's also a little bit of the old generation. So that means labret is kind of a con a combination. It's like a passing down of from the older gen the older generation to the new generation, which is very special. Very special. Yeah. Really appreciate you for hopping on to the pod I hope you had some fun. Yeah. Thank you to you guys. I really I really appreciate it for what you are doing, the next generation level. When I will be out, I will, listen with, with fun all the interview, what you are doing, really. Amazing. I'm so happy or happy. I hope you have a beautiful day pruning and taking care of those baby vines. And maybe one day we'll come out to visit you. Yes. Thank you so much. And, Cheers guys, and, have a nice day. You too. Thanks, Samwale. Thank you to you. Bye, Victoria. As always, a big Roxy for hanging out with me today, remember you can catch me every Sunday on the Italian wine podcast. Available anywhere, you can get your pots.