Ep. 1492 Luca Sathya Pettinato of Barbacan | 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 fam and hear about all the wild wine things are destined up to. From vineyard experiments to their favorite wine bars. Hello. Well, come back to the next generation. How is everyone doing today? I am very caffeinated. I hope you are too or you're having a nice glass of wine. No matter where you are, no matter what time it is. I am excited for today's interviews. It's with a really groovy guy, part of the Just as groovy winery. Right? But before we get to that, we are going to discuss the grape that these guys focus on the most famous grape in their area to say. And that is drumroll Yavanaska, which is also known as Nabiolo. Now, I probably have talked about Nabiolo before in this podcast for sure because, I mean, it's Nabiolo, come on. One of the most famous grapes in Italy, not the most famous. There are some fun facts I want to share with you from the Italian one and Blood two point zero book. I just want to focus more on Kavanazca or Naviolo or Kavanazca, particularly because that's what it's called in the Valdelina area. Nevula has quite a few synonyms, and this is the one to know right now in this pod. So as you know, Nebula is grown in Piedmont because that's what it's called in the, let's say, most famous Nebula producing areas of Barolo, of Marresco. But when we move to the area where it is called Kiavanasca and Vatulina. So we're moving to a new region now. We see a different side of Nebula and to not confuse you anymore. We're gonna call it Kiavanasca moving forward in this podcast. Coop coop. So in Valtilina, the soils are alluvial, sandy, and rocky. Therefore, Calvinascha presents differently in the glass, which can also depend on the growing location, particularly in Valtilina. But it really expresses this terroir. So it it has this freshness. It's it's, a leaner style, this wine. So Kavanaska is is a is beautiful and unique and it's much different than Nebula and Piedmont not comparing the two, very much depends on we're either grown in the sites. And the fun part is I don't think they actually know if Kavin Oscar Nebiolo. Is where it's from, particularly, the book isn't telling us, and I know somebody's probably gonna disagree with me and say, yeah, it's Piamanteza for sure. That's the beauty of Italian grape varietals. Is We constantly are discovering new things about their history, new things in their evolution, and Nebula is a fun one. Because right now, the earliest mentioning we have of the Calvin Oscar or Nebula grape variety is written documentation that is, is nine zero nine AD with pliny, lining the Elder, whatever you call them. My American accent never escapes me, where he referred to it as Nubula in reference to the Latin Base Nebula, which means fog, but people think it's much older than that. If you ask people from Biedmont, they will say it's been there forever. If you ask people in Valtelina, probably the same, I don't know. So on that note, let's get to our interview with someone right from Valtelina with this true love for the terawatt there. Luca from Babbaca. We're rolling. We are here at Vin Italy, and we are in the Vite area with Luca from Babbaca. Babbaca. In Exactly. Hi. Hi, everybody. How's it going? It's going good. Yeah. Yesterday, we are not so busy, but today, we start very fast. We will see. Alright. So you tell me your story with wine. Okay. Perfect. We start to make bottle in two thousand and ten. No. No. No. Your story. Your story. My own story. Okay. I love wine. I love to to make parties. In Bartelina, we drink a lot of wine because every family has his own vineyards. So for us, it's a tradition to drink and make party altogether. And, as a tradition, we start to make, work, a real work, and, and, but we keep it doing as a a tradition. So as a family business, and we want to make in a natural way as our, grandmother and grandfather to make the wine and keep going and have a party with our wine. That's it. 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. I love that wine is a party. It's a party and it's in the blood in Italy. Exactly. Do you have any memories with your grandparents around wine? Yes. Sure. I remember when we we tried to bottle the wine from the Bicask and, I was a little boy, and my grandfather told me, come on, put drink, drink a glass of wine and tell me if it's good, but I was quite five, six years old. So in Italy, it's very We start to drink very early wine. So you know how to party from very early. Exactly. Exactly. That's amazing. So what do you do with the winery? What's your position? And in, we are quite a small winery in Barcelona. We are in, eight people, and we do every one of us do everything. Okay? So we are in the vineyard. We are in the cellar. We make fair. We sell wine, everyone can do everything in in a barbecue. And, that's it. What is your favorite thing to do besides make parties, obviously? Which I support that. I support it. We love to make batches by Macan. In in in fact, it's very hard to to work in Vineyard because we have a whole terrorist system. We do all by our ends, but, we want to make it with us a lot of fun. So seeing the vineyards is very for me, it's it's beautiful. Okay? And, so I prefer to remain in the vineyards, but we have all we we have, of course, to to to look after our wine, so we have to work in the cellar as well. But I prefer the vineyards. He's like sometimes I get trapped in the cellar. Exactly. Exactly. I can picture you. You have, like, a couple bottles of wine. You're just, like, in the corner. So is there a wine here that's one of you I mean, I'm sure you love all the wines, but is there a wine here you wanna chat with us about? Yes. If you want to have a great party, you have to drink. This one is Rosa Ventura. It's a quite an easy going wine. You can finish a bottle in two minutes. And, Luca approved. And if you want to to have a dinner with your girlfriend or your boyfriend or your mother or your father as you want, this is just payment for me. It's one of the perfect wine that you can borrow in a dinner. Oh. Just bear me two thousand and twenty. And what does that mean? The name of the vineyards where we can pick up the grapes to make the wine. It's a dialect word. And what does it mean in dialect? Actually, I don't know, but, maybe I don't know. Really, I don't know. Sorry. But do you use the word at all, like, ever in in, like, daily life? It's just a No. No. It's just, the name of the mania. So it's not, the name of, every of a normal, I I don't know, except in English, but it's just the name of the name. Yeah. Okay. Not to go off the wine side of things, but I'm curious. So in Valtilina, are there any, like, fun dialect, like, words in dialect that you can teach us? Yes. Sure. I'll Oh, yes. This one is Tana and I. Tana and I is a dialect, work from Baltimore. And, this word means, quite a silly boy, silly boy. So we are a fucking Tananae in Baltimore. I love it. Because I was looking at that, and I was like, does that say, So, like, would I, like, in what context would I call someone a, like, would you call, or is it like for kids, or is it like for, Or, like, your friends being an idiot. Exactly. But my friends, that is in New York, he's in Italy. He gets True Duncan. Yeah. Get out. Oh, that's super rad. I love it. I love it. And so If you have ever seen Babakan's Instagram, you guys like to put on the party throughout social media? We we love to dance in the vineyards. So we have a text profile. We have an instant profile, Facebook five, We are trying to make an only fan profile, but we have to It'll be bad. Wait. Wait. Wait. Wait. Were you trying to make it only Vans profile? Maybe in the few in the next month. And, and that's it. We love to have fun in our way to make our wine. So that's the main point because work has to be fun. No. Absolutely. I think, like, and now it's the neck, you know, the next generation not to use the name of this podcast, but It's like wine isn't serious. You know what I mean? The root of Italian Pine is not serious. Like, it's really chill, and experimental. And sometimes you don't really know what you're drinking, but then you find out, and you have the best memories. And also, I love music and dancing. So it's like, when you eat good food Mhmm. And drink good wine, do you not dance? You I dance. Yes. Sure. I dance. And if I drink wine, I dance. Is that Exactly. But you can't resist it at all, and they bring in really good food together and it's over. I'm like, doing. But on the food note, are there any, like, local foods that you absolutely love that you wanna share? In Valtelina, we we have a pit soccer. There's a traditional past that is made with, with rye cigarettes. The buckwheat. Back with buckwheat. And, with cheese, with butter, we cabbage with potatoes. It's a very rich plate, but it is That plate match perfect with our wine. So if you come to Latino, you have to eat pizzakari and drink our wines. Oh, pizzaakari will give you the energy to dance, like, for three days straight. It's so good. Now, I'm hungry. But, you know, I guess I'll I'll come find you guys, and I'll be like, I need a magnum and a huge blade of pizza kitty, and I'm gonna dance all weekend. Exactly. We are waiting for you. Alright. So before we close out, Luca, Do you wanna share any little bits about the future of barbican and Bartelina? Anything? Actually, our main, main market is not Bartelina, but it's the entire world. So, The word the barbican word, I I hope will spread, more in the world. But I think that we are making a good job just right now. So the important thing is to continue to to have fun and to and to have fun with the with the people who likes our wine. That's it. As long as you're spreading the fun in the parties, fun, infest it. And on that note, I love your tattoo. Thank you. And I'm saying thank you, Luca, for having this interview. What's the pleasure? 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 can get your pops.