Ep. 1522 Marco Muscari | 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 the 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 Chache, 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. Hello. Hello. Welcome back to another episode of the next generation. Today, we are going to interview a very unique producer from a place that you would most likely never guess, a small, special area, Lazzo, of Northern Lazzo in Vitarbo. We are going into ancient and trust and territory today, which I'm very, very excited for. But before that, we are going to dive into a great verifiable that you may not be able to get. From the description I just gave you or from reading the title of this podcast or the description of our interviewee. Why? Because the grape most likely is an indigenous to this area. It's most likely indigenous Italy, of course, being Le Italian White Bancas, but it's it's fun to see this grape grown in a different place. And here's another hint about the grape we're going to be talking about. This grape actually has a known origins. So it could be from this little piece of Northern Lazzo who knows. Can you guess? Great. Its name is Vedamentino. Yes, Vedamentino, which is mainly grown in South Bend Nia Tuscany in the area. And apparently, it is also grown in Northern Latsu in Vitero. So diving into the fax from our Italian wine, unplugged two point o book. We don't know where Vermentino comes from. And here's a little plot twist. It could have come from Spain. Something Italy, something Spain. We'll leave that up to you. Those who are studying the history of this lovely lovely grape. So although Vermont and its synonyms Pigato and Faburita, They're genetically synonymous. They are listed as three separate varieties given that they all look and behave differently. So as you know, Verintino is the name for the grape mostly in Sarddania and Tuscany, but it's also known as Faberita Piedmont or Pigalto and Nikuria. And all of these bio types are grown best on poor and fertile soils with sunny exposures. They're vigorous and reliable. So I don't know if you've ever seen a edmentino. Cluster. They're pretty massive. Pretty hefty. Like, two hands hefty. Again, b, depending on where they're from. And they also perform well in dry climates and have a good tolerance for wind, but they can suffer from moths. Just like our clothes. Bad joke, as well as rot and Downy mildew. So when we dive into the glass of Edamentino, we're gonna see a pale lemon with musky aromas and notes of fresh citrus, tropical fruit, peach, acacia and saline undertones on the palate. You see that a lot in the Sardenian Vermentinos, for sure, especially in the docG, Vermentino de gallura. Also, sometimes Vermentino kind of like a hint of rosemary or time. These like nice herbaceous notes, and they're fresh, medium bodied with crisp acidity. Again, those little saline notes on the finish is a c the c grape. Okay? Moving on, lots of different styles when it comes to vitamin tino. Mostly dry and still, but also sparkling. You can finally harvest and pass ito. Leastering at oak aging is used sometimes to contribute to more texture and richness. So this gives you a nice full spectrum when it comes to Edmonton A couple examples are that, like, Veraventino from Sardinia can range from light and fresh to structured and alcoholic. It can get hot, you know. Granted, it can also thrive in dry environments. So if you're seeing crazy temperatures like Pigato is typically fuller body with a creamier texture, so maybe I'll go into liguria with Pigato. So there's some facts about feminino for you. And now let's move into our interview with someone who makes a Valentino line, but not one you've seen before. Okay. Hello, everybody. We are here at the Italy, and we are sitting with Marco. Thank you so much for taking the time to sit and have a little interview. So tell us a little bit about yourself and your winery. Okay. I, I'm the owner of this this young company. The the winery was born in two thousand seven. It's a very little winery and conduced by a three young person. Me, is the person of the the family who continues this this project. And then we have two friend of mine who works for me and help me in every every walks in the winery. And we want to make a very low production, three line, three line. We make, just seven thousand bottles for years. We work in a very low production and, focused on quality. This is our overview of the company. Amazing. And so before we dive into more about the winery, tell me a little bit more about you. Like, what's your story? I I meet the wine at, twenty years old because I I go to to university, in two thousand seven. My father was very passionate, person by the wine who have, very, experience in, in France with a lot of winery because it's it's make another job, but, he had a very passion for the wine, then in two thousand seven. It starts the the company. I'm very young at the time and I'm studying. Then year by year, I'm I fall in love with with this this this world because, and, step by step, I am every year, focus on on this this company. I I start with a a summary force after the the study. And, and then step by step, I I make every job in the in the winery. Then in two two thousand fourteen, I needed to to continue this project because, my father was was healed. And, and then the product, the project needed one person to continue. And, I I take every every every every feat of the of this project and, now I'm here to continue this, this adventure. So you're putting your heart and soul into it. Your this is your baby, essentially. Yeah. Yes. Yes. So just for the listeners, can you tell us where your winery is based? We are based on Takena. It's a very small city in the north of Lasio. We are very, near the the Tuscany line in the northern part of, of the of the ratio, but we are in Tosha, Tuche is a very, very modern area. It's a typical area in, in the north of Rome, who now the born in a lot a lot of new winery, and there's a very, very live. This is a very little city. No note for for the the Drascan history. Mhmm. Then we we had, yes. We we represented the we have a collaboration with the m painter, a local painter whose name is a Guidozilone. Or make it everyone, our label and they represent it, the the true, painting in trust and tones. 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. Yeah. They're beautiful. They're so beautiful. I absolutely love this one. The Velka. So what does Velka mean? Velka was a very, a real etrascan woman. Then she She's name is, Belias purina, and, it's a real woman, a real exist in the in the past. And, remaining our, she she's represented. In a film storm in Tatino, the tomb of of the orc. And the the painter, decided to make our rosette, with, for for the woman is, is interesting. No. It's absolutely beautiful. And I I wanna go back to talking about where your winery is based. I think what's really special, and obviously, as I was saying before, I'm passionate about is, you know, LaSio as a region, you know, everyone knows Rome. Right? You know, all the tourists go to Rome, but there is such a rich history in these small towns just outside of Rome, whether you go north, south, or east. And so it's really wonderful to sit with you and talk about these places. And and if you wanna share anything else about where you're from, because I think I want to encourage more people to venture out and to see it because, you know, most people don't think etruscan when they think Basio because they're like, it's Roman land. Do you know what I mean? But if you go north and you're getting closer to umbria in Tuscany, then you have this rich history. So, if you wanna talk a little bit more about where you're from and what it was like growing up there, or did you grow up there? I'm going up. Yeah. I'm I am born in a interpina. My family, half of part of my family was born in an interpina. My father kept moving to was born in, Roseto in Tuscany, but, in moving very young to to Trapini. But Trapini has a a very, very old history because the Trakhan history is older than than the Roman history. Then now a lot of people coming to discover this, this list of cities. And, there's very, Very interesting, please. You can have a whole podcast on just the etruscan and the history there. I know it's it's a big one. But just to change up the conversation a little bit, as everyone knows, this the next generation. And, we wanna know, like, what do you, of course, you're very serious. You have your winery. You're dedicated. But what do you like to do for fun? Like, like, if someone was to come visit you, what would you would you guys do. Like, are there any wine bars you love? Anything you could be as honest as you like. I like to travel because, yeah, the the wine, the link it to to the the place to the territory and, or food. Yes. Is the wine, give me the keys to to know a lot of place and the the history of the traditional, the the customer of this place. And travel was one of my I have no no more time, but, when it's possible. Where was the last place you traveled to? In Italy, in Italy, the the last because I don't have time to to to go into too far. Don't say Verona. Don't say Verona. No. No. But I'm I finally to discover a little cities in, undiscovered in, in Italy. Are there any local dishes? Like, from your area that you love, and and, you know, you can pair with your wines. Like, anything like that? Our traditional dishes are coming for for the agriculture culture. They are very poor. And based on digital tables, in our one of these is, our Apogota. It's like, our, in Tuscany, the ribulita. Is, like, similar. It's a lot of vegetables. So what's the what's it's possible to find in the in the field. And, yes, I I think it's, it's linked with our backup. Mhmm. And, because it's it's too fresh and a lot of stability. Yes. I think it is very good in pairs. Yeah. Especially with all the amazing vegetables that are grown. I could imagine there, but spring coming, and then you can have the Rosay that was at all. Yes. It's all the happy things. Well, is there anything else you'd like to add Marco before we say chao? Chao. Chao. He's kicking me out, everyone. Goodbye. Well, thank you so much, Marco, for taking the time. And I wish you the best of luck and everything you're doing, and, a great time at the Italy. 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 pots.