Ep. 1643 Giulia Stocchetti Interviews Pietro Sartori | The Next Generation

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. Ben Venuti, welcome to the next generation with me, your host, Julia Stochettie. Join me as I take you on a journey to discover young stars of the Italian food and wine world, but on T andiamo. Hello, buongernatucci, and welcome to the next generation with me, Julia Stochetti. So today, I'm taking you to a special place in the Venator region. In the west part of the city of love, verona, where the vineyards dominate the landscape. Beautiful indigenous black grape varieties thrive everywhere on these hills. Wow. Amazing. I'm talking about Corvina, Corvino, and Eron Dinella, Olinara, Joseleta. So guess where we are. We are in the stunning Valpolicella. Precisely, we are at Kaza Sertory eighteen ninety eight based in Negar. So, Negar is along with Marano Dival Pollicella, Fumane, Santamrojo Dival Pollicella, and San Pietro in Cariano. Part of the most historic area of the Appalachian. In this beautiful context and place, we don't have only outstanding wines, red wines. But we also have something delicious to eat to pair with those wines. I'm talking about, polenta with the cheese and it's a special kind of colcott we have here. Then we get to have polenta, Jose. So, basically, polenta with birds, and we get less so. La tiara, less is basically boiled meat. And peppera is a typical sauce made of bread, black pepper, and meola. And meola is the bone marrow, basically. The dessert here, the typical one, or, I mean, one of the typical one, are that is made with flour, milk, extra virgin olive oil, still from the area, and sugar. But today, Pietro, my guest, is going to talk about a special dish from his nonna. That is sugoi. So that's it. Let me introduce to you my partner in crime today. That is Pietro Sertore. Well, let me tell you something more about this school, and let me say handsome guy. He was born in nineteen ninety three, and he is the fifth generation of Sertory's family. After a degree in mechanical engineer at Polytechnico de Milano, he worked in the wine business for five years before starting his journey at Casa Sertori eighteen ninety eight. Where he is now in the role of industrial controller. Oh, what a role? Congrats, man. Casa Sartori in nineteen eighteen ninety eight was founded in nineteen eighteen ninety eight by Pietro Sartori. Who was the owner of a tavern in Verona City. And became a wine company only with Regoro, Pietro Son, who started selling wine from North to South Italy. Then, Pierro and Franco, the third generation broke sartorius wine all over the world, while the fourth generation led by Luca and Andrea continued the path of growth of the company. Oh, wow. Work history we have here. So and, well, use a tavern. Pietro have so many questions for you today. So first of all, welcome. Thank you. Thank you. Really honored to be here. Oh, thank you so much. So, tell me something about you. I mean, who are you? How old are you? So as you you said, almost everything, nothing to to to add. So my name is Peter Sastorri, and, yeah, v generation of this family, who has worked with the with wines since, eighteen ninety eight. And, sad story this year, I stepped into the thirty zero. So I'm jumping little bit old. No. Come on. We're still young flowers Yes. You have. When you're in the service. Yeah. We have to believe it. Yes. And, wow. I mean, what is your position? Can you tell me something about what you're doing now for the company? Yeah. So, actually, I'm I work as an industrial controller, as you said, for, Casasertor in nineteen, eighteen ninety eight. And, so basically I do the math, optimizing and optimizing the industrial processes. We we we live in a very competitive world, and so giving the the numbers, to the production branch of the company to keep size the stakes is, is very, very important, as today's business. So you have a key role basically, the, in the future of the company and the, in the development of the company. Yeah. Lots of responsibility, but, it's challenging and I like it. Yeah. But you can do it. I'm sure. So, where are we? Basically, we are in the Balpolicella region. Right? Yes. Well, to me, it's one of the best places on Earth. So, but it's in north east of Italy. But polytella is geographically. It's just a small region, but essentially is one of the top three wine regions of Italy. So very important for one business in Italy. Nice. And, well, tell me how does it feel like being a young player on the Italian wine scene? It's challenging. It's challenging because today, the wine business is changing. Everything is becoming faster, more competitive, and, continuously striving for excellence and innovation. It's surely a more complicated world than the one of the past generations, of my past four generations, I should say. But the opportunities, opportunities are bigger and networking, with, people all over the world is easier. So as this podcast is an example. So there are some positing things basically in the Of course. Present times. Pros and cons of every over every, you know, time in history. So, thinking about young generations and young people basically like you, working in the Valpolice. I've heard about this youth committee of the Balicella consortium. Yes. So how come that you became part of it? And what is it? And what are the goals that you guys have? So after my degree, I worked, as you said before, for five years in wine and beverage in general business, but not as a producer, but from other perspectives. Then two years ago, my mentor at the Casa Satory began. And after a few months, I received a call from a friend of mine, who has a winery himself. And, of course, he's part of the committee, and he asked me if I was interested in this project. I immediately joined the party because the goal of this group, of young producers is, trying to, that he's trying to achieve his botval Pollicella. Absolutely. It's the most and is networking. And of course other than this, we want to rejuvenate our products, communicate, history and traditions of Balfulcella to make them relatable. You know, and and known all over the world and through the new generations. But Netrokhenge is the primary goal to achieve. So nice. Wow, it sounds amazing. This thing you're doing because it's really important to involve also the young generation of consumers. Otherwise, where are we gonna sell all the wines we are making? All the outstanding wine, I mean, you are making. Sure. So what's the vibe? I mean, what's the philosophy of your group? We are trying, well, the the vibe is amazing. There's a great bound between, and that goes beyond the committee's work. And in some cases, we, we share it through friendship. The the philosophy, as I said, is networking and and try to, you know, help each other out in this, in this business. And it's something completely new for Baticella, which in the past fifty years has always been very parochial and with a lot of rivalry between the producers. So we are facing some challenges, but in the end, I'm confident that the quality of the project will convince, most people. That's beautiful. I mean, young people, young wine producers that are promoting the whole Vapolicella area together to to break new markets and to bring the name Vapolicella all over the world. And Yes. I love the fact that you are together. Yes. You're on the same page. You share the same values. You wanna basically keep on with the tradition, but with some innovation and this amazing new spirit of team. Yeah. As I said before, this is the main goal for the of the committee because we've already seen what the power of networking and unity can do. Lots of wine region in France and Portugal and the the US are ready testimony of this. The difference is that we have a really long story and tradition to recover. And the more we study our origins, the more, we learn that when by politello was only was only a poor and every culture of region, everybody lands at hand to each other to defeat famines and poverty. So we want just to recover that naive spirit of collaboration and, you know, just mixing it with modern awareness Nice. I'm sure we will feel it in the final wines. We will drink, right, maybe with this brand new spirit. And but that's cool. That's interesting that you took inspiration also from abroad. I mean, you just basically sit down and mess each other and together starting to do some research to see we can take inspiration from here and from there. I mean, what what inspired you, most? Well, it's it's we are inspired from other regions all over the world, and we are not just sitting and studying from the long distance, but we are we are trying to travel to these regions, to to touch with our hands, how how how they work. But, of course, of what inspires us, the monster is, it's our past, because, the rivalry that but Polyichtella has always had, it's not healthy for the producers and, and to let our products be known all over the world. So, this is what we want to defeat the most. So, how do you see the vocal lateral operation in the future? What do you expect? I expect it. If this new generation will be able to create a network, simplify the offer, you know, to raise the customer's awareness of the work we do, Banicella is surely destined to become one of the most attractive wine regions of the world. The excellence of the product, is, the products in general is already a factor. The new challenge is to make the system excellent as well. And that's what we were trying to do. It's really important for you to, promote the Balpolicella, right? Yeah. All over the world and abroad and with tastings, with events. But are you also developing, the hospitality sector? I mean, is also something you'd like to do or your most focused on just events and promotions? No. We are trying as, as different producers. We are trying to to open to to hospitality and events, of course, everybody based on what he can do, of course, with this, with his company, his winery and whatever. But there's there's really a lot to do because we are, we have to collaborate with, with our local administrators, to to create a structure, that is is okay and is that full for for everybody that comes from from abroad. So it's, it will be a long journey. But we are that's the direction we are we're taking. Well, you are young. So you have time to develop all your projects and to ceo oil dreams for Balpolicella Camteur, I guess. So, that that that's amazing. But talking about this young people, I mean, what are the under thirties eating and drinking? What what wines do they prefer? What wines do they go for? Well, I can speak for myself, my friends and people I, I know. I think we are rediscovering the dishes of our, grandfather and grandmother tradition. Maybe rewriting the recipes to make them less caloric or more digestible now that, you know, our life side is so much different from the past. Oh, yeah. And, and I think the reason for this, rediscovery is based on the fact that most of those tissues, are vegetarian. So they, you know, they follow the trends of, of of of today. And because they come from a proven tradition where the the meat was just, privileged, very few could afford. Other than that, they are very simple dishes, easy to cook. At the same times, the choice of high quality ingredient is mandatory. The same is for wine because, I see that still white or red wines, are, the new trend, you know, sparkling wines, of course, but it it is a little bit deflating from, confronting with the with the past years. The important thing is that they have to be light, fresh, and fruity. So, really, is, just trying to be something light, something that is not, hard to comprehend, and, easy to drink. Nice. So something enjoyable. Yeah. Enjoyable. Talking about, like, the the cooking and and the food and the cuisine, I know that you can actually cook. Alright? Yeah. I'm very lazy in the kitchen. So I cook very simple dishes very simple dishes. Sequicity is always the best. Yes. It is. It is. Yeah. I I one of the, you know, the dishes I I always cook as a tradition for myself in this, in this, in September, October, are sugary. Sugary. Oh, wow. Yeah. And then What is that? It's dish from, from our, Lenetho tradition, verona tradition, and, of course, my nonnas tradition because this is, to me is, it's a way to to maintain a contact with, with my past and, and my, and my, and my place. So, essentially, they are, a reduction of a grape must with flour and a little bit of vanilla that is optional. Nothing more. They're just just this and the it becomes like a pudging, you know, I I I don't know how to explain it and we have to try it. We don't have to explain it. We come to visit Casa Sartori and we make sugoli with you Pietro. One. Yes. Organizes some cooking classes. Yes. I can't wait for that. Yes. We can do it. It's so easy to do it. Go on. We can do it for sure. So it's something pretty I mean, sounds easy to do, but I guess we need some experience to make it delicious. Right? Yeah. It's easy and fast to do it. And, you know, then again, very simple dishes, made with what they had at the time, very easy to cook, little bit caloric. I have to say, but, It's perfect for the season. It's getting cold. It's time to get some calories. It's it's once it's once a year if we can do it. Oh my god. It comes to my mind, like, a Japanese word when you talk about sugali, because I know that sugali in Japanese means, like, amazing, awesome. So I guess your sugali must be sugali. So I I really have to try those. Really? I didn't know that, but it it's exactly what I explained when I eat them too. Nice. Perfect. So, like, when you meet your Japanese colleagues, mining partners, and, you know, let's say, Sugou and you'd be like, oh, wow. You speak Japanese, like, good. Thanks to my nonna Sugoli. Yeah. I will do. I will show you. So, and and what I mean, how do you eat this kind of puddling, this suugoli? And what wine would you fare with that? Well, well, how do you you hit a simple with a spoon? It's a it's a dessert, of course. And, you know, to balance the sugariness of this dish, I I would pair a dry and fruity, valpolicello superiore. Yeah, I think that it's a good choice. It's, of course, our one of our top top red wines. Here in Balpolicello. My mouth is watering, really. You you made me hungry, Pietro Dan. I I must come to visit Casosatore, ask for you and make sugoliant there with Balpolicella You have you have to. How many kind of a policella do you make, actually? Because you make as Casa Sartore, all the range of a policella, I guess. Yeah. Go out the white wine and prosecco too. Right? Yeah. We we make all the designation of, of Benito and, and Verona. So, Donna and, of course, soave. And speaking about Wueblicello, we have, let me do the math. So there are five of them. Okay. So you made me hungry, and now you're making me Thursday. It's not here. Okay. We we can do something about it. Okay. I I'd love to really. When I'm in the area, let's let's catch up and let's do something together. Well, so thank you so much for sharing all this beautiful things about your wines and your nonnasugoli? Well, hopefully, we will all come to see you at Casa Sartori and taste your amazing wines and enjoy the Balpolicella with you and your family. Yeah. I'm I'm longing for for you to come and visit. Of course. Thank you so much. Five things in five minutes. Okay. Okay. Okay. Okay. Let's go. So, Pietro, five things in five minutes. Where are we? My heart plays by Pulicella. So come and visit us. We're longing to make you see it. Cool. What's the vibe? Montebella. That means, very beautiful in Italian. And what's the fitter dish? Amazing sugoi, spread the word. We will definitely sugary for everyone. Yeah. Shared wine pairing. By Casa Sertori nine eighteen ninety eight. So identify one major trend in your industry and how you are addressing this trend. One thought on Italy wine and food future. Trend is low or zero alco wines, and we are experimenting. And, as Bob Dylan once said, times are rechanging, but, you know, Italy, isn't always will be Italy the best in wine, food, and lifestyle. Oh, wow. Beautiful. Thank you so much, Pietro. I already love you. Me too. Okay. I'll see you. See you. Gracier for being with me today and listening to the next generation on the Italian wine podcast, Allah prosima Chinchin.