Ep. 1763 McKenna Cassidy Interviews Martina Centa Of Cantina Roeno | The Next Generation

The Italian wine podcast is the community driven platform for Italian wine Geeks 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 pods. Welcome to the Italian wine podcast. This is the next generation with me, your host, Mckenna Cassidy. For the next thirty minutes, I invite you to explore with me what young adults are up to in the Italian weinstein. Today, let's feast on our discussion of Italian wine, travel, food, and culture. Thank you for being here. Grab a glass with us. Chinching. Welcome to everyone. I'm Makenna on the next generation portion of the Italian wine podcast. I'm here with Martina Chenta from Cantina Rowano, and it is such a treat to be here with Martina. Welcome Martina. Hi, everyone. Thank you for inviting me today. You're welcome. I'm so happy. To be here with you. I'm speaking about our reality. Yes. It'll be a treat to learn more. This is a winery that is new to me, and I know Martina is obviously heavily involved in the whole process of evangelizing this winery, so it will be a real treat. To learn more and share with everyone. This is truly a gem that most of us have yet to discover. So we can't wait. So let's start Martina. You tell me where you are. Okay. What's going on? I have representing the third generation of, Reno family winery. We are located in Beluno Vernese, which is, a very little village in North of, Verona, in Cara de Forte Valle, which is a very unknown area of, the countryside. It's a border land. Okay. It has always been a a border land. In the past, between the, Austro Hungarian Empire and the Kingdom of each Seline now Okay. Between Veneto and Trentino. It's the name of our area, but at the same time, it's the name of our DOC. It's an interregional doc in which you can find Pinto Brito and Enancio, which is an indigenous and native grape of our. Race your hand on the other end, you listeners, if you've ever heard of Enancio. What a treat we'll get to learn more. Yeah. And Anancio, you know, it's like, a unique wine, history host because, it's a prefloxera, wine, and so the vines are one hundred and fifty to one hundred years old. They weren't attacked from the phylloxera that's arrived in the It was just resistant to or they never they never got there? It never got there because the the war, it's ascended to war. So the same, the the roots of the plant from the flocks room. So we have these, like, three hectares, date back up eighteen sixty five. Eighteen sixty five. Wow. Yeah. We are speaking about a double per guard tretina. So from one row to the other, there are six meter distance. Okay. So now it's and the vines are spanning the row. Yeah. Okay. You got it. Yeah. Pergola. Wow. That is so cool. And so for context, Tera de Forti is forty five minutes north drive, just from Barona City, where we are. Yeah. Yeah. Yeah. Yeah. And we are like Fifty minutes from Corona, twenty minutes from, Lake Garden. Mhmm. Okay. It's an unknown gray area because we are also in, like, not so much wineries. We are just three wineries. So Okay. We we with the new duration of also the other winers, we are trying to do like a group to promote our area. Mhmm. Because, you know, we have developed with each other behind us. It's true. The popular one. The popular sister is over there. And, how many people are in your family? What's the makeup of your winemaking team in your So the family, we the second generation are in three, my mother. She's like, managed all the hospitality. Okay. My aunt, she built the the market, like the commercial and, Italian market and also abroad. Okay. And my uncle, the the only man. The only man. He is doing the production with other, three guys, that they are working with us since twenty years. So you said ninety percent women. Yeah. With there's a few more women there. Yeah. Yeah. We also have a restaurant. It's a winery, and the culture is my grandma's. It's still my grandma's your grandma is the head chef. Yeah. Wow. How many seats are in the restaurant? Eighty. Eighty. Wow. That's noticeable. Do you do not only events, but regular dinner. Regular dinner. Yeah. Regular dinner. Oh, this is perfect. Yeah. Traditional like meal. Of our region. Yeah. What variety are you looking at? Okay. Well, everything is local. Okay. So is there a garden, or is she sourcing from the town? No. She's sourcing people from different. Cool. Yeah. What are the other courses in the meal? So I have a course of fresh pasta, and then what would I order? Robert. I love rum. Yeah. With a strong passion with a lot a lot a lot. A lot of butter. Oh, a lot three times. That's beautiful. How is it served? Is it? With like polenta, you know, polenta? Oh, yes. Nice. And herbs or no. No. Just butter and polenta. Yeah. I don't know. And which of your wines do I put with it? And then you have to, like, taste it with a pinot grigio riboli, which is our, like, crew of pinot grigio. Here we are in Laveronese near lake garda. Okay. So a little bit closer to lake garda now? Okay. In closer to verona. Okay. Then we have like a mixy terroir. So we are speaking about mineral, clay, and sandy terroir and a lot of wind because binograchael meets the wind for the growing well of the grapes. Mhmm. There we have, these ten hectares of pinot grachio in which we protect the pinot grachio rivoli, which is a selection of pinot grachio. Because we do, like, something different, a particular verification. Mhmm. The fermentation is starting in, stel tanks, and ending in tonno. Mhmm. And remain in tonno for ten, twelve months. Well, and then one year in Baltimore, and then we present it to market. It's fabulous. So everyone, this is such a exciting. Congratulations. That's very bighetti. Thank you. For, two thousand twenty four, and you released the twenty twenty vintage. Twenty twenty three. Yeah. For the twenty for in twenty twenty three. So that takes into account the aging. Now I saw an Instagram. This beautiful hill with this magnificent building on the top and these ten hectares are in and around this. Yeah. Of course. Yeah. That's it's the Rivoliver Mesa Village. Oh, it's like this forts. It's like a, like, castle. Yeah. And then, a little village and a lot of vigna around. I've never seen anything like that before. What else? It's it's very snappy. It totally looks like garnia or Scotland. Like, yeah. It's like a that's so amazing. And ten hectares is fairly petite. Those vineyards have been there for a long time or are they recently planted? Twenty years ago. Oh, okay. Yeah. Twenty, twenty five years ago. Yeah. Cool. Does the lake have any effect moderating the environment in Reebally or not so much because it's a little farther away? Not so much. Awfully. Of course. Yeah. And then I so when you're making this pinot grachio, which obviously I can't wait to taste that someday. It sounds like immaculate. It just sounds amazing, especially with the aging, but you have like really nice Instagram reels that show the wine making process. Yeah. And the pinot grisio grapes look like these light pale green pearls just laying on the sorting rack and all the ladies are there. Ninety percent women are picking all of the little twigs and leaves and smaller grapes out. So they not only hand sort, but you also optically sort where it has the little machine that Yeah. We have this very important in in investment. Or binary tool, like, buy this machine that is optical, like, a searcher to find a real high quality grapes. Okay. Okay. Just to use the health, the high quality tube. Okay. What's the altitude? We are at two hundred meter above the sea level. Okay. Got it. Yeah. But we have Vineer Tilla five hundred, six hundred meter above the sea level because there we reduce also riesling, rain riesling. Oh, yes. Tell me about that. Because my uncle just happened, he used to work in Mozilla, and when he came back, he wanted to create his own riesling. So he started to understand which part of our properties was the best, like, area for the production of this variety. So here we are on Montebado Hills, five hundred or six hundred meter wallace level, mineral terrier, of course, different temperature between day and night, which helps to have this, like, wonderful taste, like, hero, a hero, like, petrol, yeah, petrol notes, but at the same time, fruity notes that remind me, like, lemon. Is it giving the same, like, fresh nectarine as in the most cell, or is it giving, like, more lemon, like citrus direction? It's both, like, petrol and citroels. Okay. Nice. There is a very bad nice balance and also the there is a very nice balance in between a c d t in a residual sugar. Okay. What's the residual sugar? Nine gram per liter, but we have ten, eleven gram of a c d t. Wow. So it's a dry erase thing as well. Sure. Sure. Sure. Wow. I bet it's wonderfully balanced. Yeah. What's the aging like on that? Just steel or what's the It's it's, yeah, still, and now the vintage that we have in the market of the reseller one that selection is twenty eighteen. Twenty eighteen, but it can, like, live a long long time. Yeah. You could wait twenty, thirty years. Yeah. Yeah. Try a bottle now and then hold the other one for the next twenty years. I'm back. Revisit. That's so great. So the vineyards for the reeseing and the berries, you are closer to the lake Yeah. Rivoli. And then Inancio. It's close to the winery. Got it. It's near the Adidra River. So they have to send it to war. And then, another couriers like, product that we we have, it's, solaris, the pure varieties, but CV variety, TV variety. Yeah. It's an acronym in from the German terms. Oh, okay. Which it's representing this variety that are, able to be resistant to fungal disease. So we don't do any treatment at all. And here we are also in Montebaldo. But, not on the leg garden site, but the internals are in the back. Okay. And that's the Repanda wine. Repanda wine. Okay. This is like our for us, it's our real sustainable wine because we don't do any treatment at all. And all the packaging and is SCS certificated. So we have this nozzle, weight like bottle. The paper of the label is a a racing a racing label. It has a texture to it. Yeah. That's cool. And the printing, is it done there, or do you do the printing on the label elsewhere and then on top of them. Yeah. Yeah. Yeah. Okay. And then we don't have, we have a band and not not the Oh, there's not the plastic closure on the top of the bottle. It's just like a a band. Yeah. It's like holding it on nice. Yeah. What's the band made out of? Just the name and, like, the name of the winery. Okay. And the cork, it's a normal cork, so it's made by the sugar can. Mhmm. Hundred percent recy cable. Oh, sugar cane cork. Yeah. How does the sugar cane cork, interact with the aging process? Is there is it very different oxygen interaction than like a normal quirk? Yeah. Of course. And a normal quirk. Yeah. It's more closed than than a normal one. Okay. So sugar hand quirk has like tighter grain to it. Nice. This makes so much sense. That's so cool. Thank you for sure. 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. So let's get into kind of, like, what I'm noticing about your winery and your design, obviously, fairly modern approaches, but honoring like the place you are, what do you find is super attractive to young people about what you do with the winery? What do you think is attractive about your wines? To a young twenty six year old. Okay. Okay. Okay. Okay. From America. In my opinion, the the thing that is attractive of our winery, maybe that you can find this, unique wines, something different, something that you you you don't know about it. And I think that the new generation are more, dedicated, and more curious to things that they don't know than the past generation. And Open to exploration. Yeah. Curiosity. Yeah. And we also have these, like, a packaging, very attractive packaging different from others. It's very luxurious and fun. So what I what I see when I go abroad, they are like so curious to to this new or maybe no unknown variety. Like they're opening to open to learning about and actually integrating it into there. Of course, it's it it will be more easier for us, like, selling, I don't know, easy drink, pinocarito or, or rosé. Mhmm. But we are, like, very focused on how we're, like, variety, which we are trying to send our passion, sometimes. That is so cool. I can feel it from you for sure. Thank you. Thank you. And tell me about some of the fun ways that you invite people to your binary. Alright. There's certain activities. As I said, we are in a in an unknown area, so we have to be great We have to, like, create new experiences. So we bring people to our winery. We do a lot of activities, like, a team building for, like, company, but not only for a company. We do also, tasting on the on on the boat during the summertime. It's like, it's called a riesling included there. It's like, three hour cruises around the lake garden, and we pair the two our riesling with a raw fish. Like, Austria. Yes. Tuna. And we also do like picnic, in Vineyard. We also do like dinner under the star in the Annanza Vineyard. Historical amounts to him. My god. I'm coming there. We also do the cooker class, the cooking class with my grandma. Yes. What is her name? Juliana. Julia, Donna. Yeah. Everyone called my my non Juliana. It rolls off the tongue. It's like the best thing to say ever. So we do a lot of activities. I have to say that, the guys that are working with us are very nice. They are very friendly and open to welcome everyone to our winery. And, you know, for us, not for us. In my opinion, the people that are coming to to visit a winery, they they will be the best, brand ambassador for for the winery. So they have to feel the passion, the tradition, and what you are, what you are. What are you doing, like, of the meaning of it and experiencing that? So that's so awesome. I started in experience marketing in the Napa Valley. Yeah. And I worked doing curated experiences of tours and tastings and dinners, club tastings, being in weird places pouring wine to get people to join. Like, it was very elevated and highly curated, and it's sounds like that's kind of what you're doing here too. I mean, having I haven't seen any other wineries that I've spoken with doing, like, not corporate events, but inviting people to come and experience something together that would celebrate team bonding and the I mean, they're all in the vineyard. Oh, wait. What about Pilates? Do you do Pilates? There's like Pilates classes in the vineyard. Right? Yeah. Yeah. That's so amazing. So that is just so engaging and I feel like is a new way to make new friends of wine and help people explore. Like, if they're going with a group, they'll be even more welcome to, like, listening and learning. And and these these, like, these activities are perfect for, like, create a relationship also with the new generation. A relationship for the new duration with the wine. So you give them an opportunity to have an experience with the wine. Not just outtasting a normal tasting that every every winery is like dough that But if you come and we, like, do like training, like, tracking, dog we do we also do dog tracking. Dog tracking? Yeah. What is that? You can come with your, like, dog friends. Really? You remember your dog friends? You told me that, one, two hours of drinking around the vineyards and things. Yeah. Wow. And at the end, he will have like a tasting. That's perfect. Yeah. You get your exercise? You have your wine? One. This is awesome. Did you design all of these things? Yeah. You're so Martinez. That's great. How creative they're basically different separate invitations to curiosity. And tying it to a fun experience is the perfect way to extend that invitation. A familiar experience tied with maybe an unfamiliar experience. Yeah. You have I think that you have to start, thinking about different targets. Different people that can come to you. Also, like, a family. Maybe you have, like, the couple, the parents with a baby, with a child. Right. We used to, to invite also the child to to remain during the tasting. They can create their own label. Oh. And they Wow. You were born for this. This is amazing. This is the most creativity I've seen in a single location. You you have to come and visit us. Yeah. Thank you. I Delating. We also have ten rooms, like, like an agreement to Lismo. Oh, yeah. You can stay. Yeah. Awesome. And then Oh, can you tell me about the dinner? Situation, the restaurant. There's eighty seats. Yeah. It's perfect. Yeah. Tell me about the PT travels club with Porsche. Yeah. We yeah. Because we we also have like a partnership with, some brands. And in this case with, the Porsche of, of verona. Oh, okay. The selling part of verona, and they do, like, forty claps, they purchase, and they do, like, a day around the vineyard and they stuff it that has, like, four leggings or like a tasting and then, oral lunch or dinner. Mhmm. We do also that. Awesome. You can do all of the above. That's great. Well, thank you Martina for sharing all this info. Is there anything else you wanna share about the winery before we wrap or about new friends of wine? I feel like we covered everything really well. Yeah. Awesome. Well, Chinchin to everyone listening, please find in whatever capacity, and Martinez says it's difficult to sell the, and an ancio in Italy. So you have to go to the market. If you if you find ancio, you must try it. Yeah. You should. Yes. Oh my goodness. Thank you so much for sharing about Quintina Renanno. It's a pleasure having you on the show. Thank you. For joining me today. Remember to catch our episodes weekly on the Italian wine podcast. Available everywhere you get your pods.