Ep. 1462 Lorenzo Lupia | The Next Generation

Since twenty seventeen, the Italian One podcast has exploded and expects to hit six million listens by the end of July twenty twenty three. We're celebrating this success by recognizing those who have shared the journey with us and giving them the opportunity to contribute to the on success of the shows. By buying a paper copy of the Italian wine unplugged two point o or making a donation to help the ongoing running costs, members of the international Italian wine community will be given the chance to nominate future guests and even enter a price draw to have lunch with Stevie Kim and Professor Atigioshenza. To find out more, visit us at Italian wine podcast dot com. 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 fan and hear about all the wild wine things are guesstering up to. From vineyard experiments, to their favorite wine bars. Hello, guys. Welcome back to another episode of the next generation. I hope you're feeling well. Than you're about to be because we have some wonderful things coming up on today's episode. First, we're going to dive into a very fun grape, great from the Italian line on vlog two point o book. Then we are gonna have a wonderful interview with Lorenzo Lupia. A very snazzy guy from Piamante just like Audenese. Oh, I told you. We're we're gonna talk about shoot. Give it away. The grape, now you know. So let's dive into it. So Arnes is a white grape varietal from Piedmont. So you could probably put that together if you didn't know already. And its name is reference to the specific area, but the name might also relate to the word for a little rascal in piemonte is a dialect because of Odenese's poor yields and difficult vineyard characteristics. So Otenese is a bit of a bad boy. And it actually was almost extinct completely by nineteen sixty until it was later or revived by Cerrato Vieti Embroza. So thankfully, we still have the script today because of these. Three folks, and then we ain't finished it with the facts. We have A really cool little fact that Arnese was called the white Naviolo because it was often blended into barolo for its sweetness. Moving into the vineyard. Arnese, like we know, is a little bit of the pain in the butt. In the vineyard. It's sensitive to pests, poor yields, tight punches with small berries, so that makes it more prone to things like fungus and also pests. And it also loses acidity really fast and oxidizes easily. And it performs the best in Royalero's white soils with layers of sand and chalk. So Roado being a place where you find most out of nice. It's home. It's also a DOCG. It's not the only place that you will find out in But, Felipocadino, Lorenzo Pia's famous winery, makes it all out on Nathan. We'll get to a little bit of that later. And then quickly a little bit about what our niece is like in the glass, and also with styles. So it's pale lemon in color with fresh fruits with white peach and pear, white flowers, sweet almond, a bit citrus. The acidity ranges from low to medium, and its body's a little creamy. And it's often not aged oak though, so that that crewness is is coming more from the natural character of the grape. And it's typically dry, fresh, and despite its lower acidity, it's still crisp. And Though it's historically been a fine suite, you will find it still dry. Usually, with Nace's usually dry wine, and it pairs really well with fresh cheese, lobster, au poce, asparagus, brunch, anyone. So now without further ado, let's get into our interview with Lorenzo. Hello. We are at VINizzoli today with Lor Lorenzo. Sorry. Felipo Gallino, winery. Hello, everyone. So tell us a little bit about yourself. First of all, you look super young. How old are you? I'm twenty two years old. Yeah. I mean, I'm only twenty seven, but, like, it's, like, five years, everything changes so much. So tell us a little bit about yourself. I'm Lorenzo. I was born in Canada in this, little family seller, you know? You're born in the cellar? No. I'm I was born in a normal hospital, like everyone, but, I born in, in the wine yard, in the, on the heels of our cellar We're, we're in Canada. We, yeah. No. It's it's it's awesome. It's super cool. So you were telling me before that this was your grandfather's wine with me. Right? Yes. My grandfather founded this seller. I'm the fifth generation because, my grandfather found the reality seller, but his grandfather was doing a wine. Okay. And, nothing. We are so proud of this possibility. My family gives to me. It's, I don't know. Oh, but tell us, why do you love wine? Why do you love wine? I love wine because it's, I don't know. I see. I see. I'll translate really quickly. Of course, it's, really what, Lorenzo is saying is, of course, you can, you know, grow vegetables, you can grow great. So you could do all that. But once you create it into wine and find a unique expression that comes from a terroir, it's something so new and so special. And it's so different. If you think in this high we are more than ten thousand different seller only in Piedmont. But if you taste, you can taste uh-uh ten hundred different kind of wine and you drink barbera Nebiole and Dernese. It's the same grapes, but ten thousand different expression of of this of this. I don't know. Yeah. No. No. You're no. You're absolutely right. And I think it's very, very exciting to see someone like you, someone so young doing different things because, of course, we know in Piedmont, there are younger producers, but you think more of the bigger ones, you know, still. So it's really nice to see your winery and a special bottle right here. Like, let's look at this. I love that. So you can't see it, of course, but there's a tractor with a little pirate flag. What's that about? My my work is a drive tractor on the wine yard and the wine yard manager okay. And we put this, flag of pirates because this kind of one is totally different to the standard of our area. And, this was born three years ago, like a joke. Yeah. Because, me and my friends, Nicola, loves the orange wine, and we decided to try something similar. Okay. And, thanks for my uncle who gives us these, possibilities. We created these products, and, we are so proud of this. We do only a smaller quantity of this bottle, but, it's something different, and, I'm so proud of that. No. No. It's amazing. And, So what is in this bottle? What what's going on with this wine? This is a hundred percent of Arneza. The difference is, this wine, made five days of maturation by the skills. After this five days, we separated only the skins, but we stay on the Easter since, one month ago. Oh, we bottle this wine. We decided to let let the sedimentation because we think it's, the one can age. Age. Yes. He continues evolution. In the back. Yeah. Grapes are. It's a hundred percent Arnese. Arnese is our most famous white grapes. And, typically, it's a fruit fresh kind of wine. In this expression, it's totally different because after five days of maturation, it tastes so tiny. And, we say it's a wine, you can drink while you're eating everything, you can eat and drink this wine, in different ways. What's your favorite thing to eat with this wine? Or what's your favorite thing to eat? In general. In the I'm part of this wine, and I think, I'm so proud because, it's in part my idea. And, when I see this bottle, it's I don't know. I I don't say I can say what I'm feeling. No? Because it's my stupid idea, and now I can take this bottle on my end. Yeah. And it's crazy. I don't know. I can express this. It's always great when you make things real and you can actually see it in front of you. It's crazy. But you skip my question. What do you what do you like to eat with this wine or eat in general? Okay. Sorry. No. No worries. We think, this wine is good when you eat, everything, pizza, meat, pasta. What do you like to eat with this wine? I like eat everything with this wine. But is there, like, some I'm loving this with this wine. It's part of me and I love this wine, but I I can recommend this wine when you eat everything. So it's breakfast, lunch, dinner, all day. Yeah. Yeah. Yeah. If you like it, Yes. Of course. So to deviate quickly from wine just because we all know that we love wine, but, you know, it's also your life and what you do, it makes part of the wine, right? You said this is part of you. So what is what do you like to do? Like, like, what do you like to do for fun? For? For fun. For fun. Like, what's your life? What's Lorenzo's life like? Most part of my I spend most part of my life of my work in the wine yard. I'm the wine yard manager. I work every day in wine yard for manage you for, let the plants grow. No? Yeah. No. No. I I love to stay in the nature. It's it's a part of me. Because, yes, produce wine. It's important, but everything starts in the wine yard. And I think it's the most important part. Absolutely. No. I agree. I'm jealous because I I've done a few harvests, and I miss, like, obviously, my nails look all nice right now for Vine Italy, but I miss, like, having, like, my dirty hands, like, you know, to show that I've been the dirt. Yeah. My Absolutely. In my end, it's, No. But it it shows that, like, you love the earth. You're in it. You're dedicating you guys who do the real work. Yeah. And it means so much. And, I prefer staying the wine yarder. Because, I'm free. I can do everything here in Besides working in the vineyard, what do you like to do? I like to grow plants in general. I do a food garden because I love every kind of plants, not, biodynamic. We are not certifications biological, but our, our philosophy is so close to the, biological one. But the different is, we think we we must do everything with the hand. Okay. There are a lot of, biological farm, farmer seller who makes, I don't know, twenty four chemical treatments for here in wires. We are, traditional seller. We do the tratements with chemical products. But, in one years, I do seven tratamente. Okay. When, the most part of the biological seller do twenty four times these things. And I think if you have to be biological, you have to, I don't know, think of this Okay. Yeah. No. Exactly. You have to sync before you get a You gotta do the same process twenty four times. Yeah. Okay. And I don't know. No. No. No. That was perfect. The biodiversity. Our seller, the most production of our seller is the wine, but we produce also haziness. We have some fields of grass because we have three monkeys. Yes. And, we have some wood, woods. It's correct. Yeah. Because we believe in biodiversity and, nothing. No. But that's no. That's perfect. And I think that's a big discussion with the future of winemaking, you know, we have all these trends and symbols but it really comes down to what you're saying, like, what you think and, like, how nature is balanced. And also we're part of nature because we're working, with the nature and, we can't impose our thinking, our rules to the nature. It's not correct. In our era, you can see only wires and hazelnuts, plants, but it's not good. And, of course, our, our seller is a seller. Our most production is wine. And, okay, for sure, you, it's better, invest, continue to invest in wine yard, but my thing, my, my idea is makes a lot of different things, a lot of different cultivation because we have to, conserve our territory our soil. 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. And just as we're wrapping up, I just wanna clarify for everyone listening where you guys are particularly in Piedmont. You say, and where is that precisely? Kanale is so close to Puneo. Okay. It's so close to kunar so close to alba alba is, so famous for the barolo, you know. But barolo is the same grapes we have. It's nebbiolo, but, change the area and change the name. It changed name. They call the barolo in barolo area. We are in Great, everyone. Thank you so much, Lorenzo. Thank you too. Thank you for listening. And, yeah, good luck with all the Vineet sleeve things, and we're so happy to meet you here. Yeah. Thank you so much to come here from us. And nothing. Thank you for your time. As always, a big drops here 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.