Ep. 1774 McKenna Cassidy Interviews Giulio Bruni Of Tasca d'Almerita | 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. 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 wine scene. 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 everyone. I am Makenna on the next generation segment. The Italian wine podcast. I'm here with Julia Bruni from Tasca winery, specifically their Aetna estate, and welcome Julia. Thank you. Thank you for having me, and it's a really big pleasure to me being here. I'm a listener. So Oh, you're a listener of the pod. I'm a big fan. I'm a little excited. Yeah. Oh, great. It's a treat to have you. We can't wait to learn more about Tasca from you today and all that you do, and it'll be nice for all the listeners to get to hear as well. Okay. So what is Tasca actually? It's a big word. It's a family, first of all. I joined the family in two thousand eighteen. So five years ago, almost six It's a family business, which is now run by Alberto Oscar. So the family is really involved in the business. A family just started to make wine really a long time ago. So they they bought it for finally in, eighteen thirty, in the middle of nowhere in Sicily, in the sicilian land, that the name of the property was Regale Ali, really unpronounceable name. It's a complex story. Really, really too much bubbles. And, family for several years invested, they efforts in, improving technology and agriculture innovation and, starting to understand what was, the difference between wine and a good quality wine because, you know, Sicily was not famous until, it will say, sixties, seventies, for making super high quality wines. Mhmm. It was mostly involved in park wines. It was a region where most of the northern region in Italy used to buy wine from and to blend their wines. So it it was not really a region taller involved in good quality wine. Mhmm. So this family, together with other big other three families, actually invested in all efforts in, making good wine. And, they started their process family, the family, in a regular alley. They started classifying this giant property, one thousand two hundred hectares to equipments. And, classifying for soil, elevation, and understanding what kind of base was by the feeding with that specific soil and that elevation, the exposure, and started to make a kind of ground crew classification of their own property. So quite an innovative thing for being in a really sicilian nowhere. So with the time, they started to understand the importance of making a single vine, the specific blend with indigenous grape varieties. And, that's why the has been invented, which is a small, venient, single, venient wine, as part of the Rome Valley region, Beto's grandfather came back from, a a wrong travel and understood how they shut an f the pub was made Okay. And that they really didn't care about, percentage of graves or times robbers. They used to make a very interesting kind of video culture, so mixing all the grapes together, mixing all the vines together. So, actually, the wine was already made in the vineyard. Okay. I feel blessed. Exactly. And and they come back and say, oh, we have grapes that are not so far from that grapes in terms of taste and cratrissic and even the soil was not that bad. So they started to make a single vineyard with the same kind of inspiration. Wow. Two grape varieties, mostly, Nero Dhalla, and Perricornet. Okay. Fast training. So, like, exactly what's made in Rone Valley. And, they harvest all the grapes at the same time and making this wine. And with a really long age, the first vintage was nineteen seventy. It has been released in nineteen seventy six. So I was just Okay. Okay. A really long time for that period. Okay. Good. Just to give you the idea of how deep is the approach, even in a quite primordial age for the sicilian. Like great with okay. That's important too, because like you said, it was so mass produced. And then a lot of people just look to it to fortify wine. Exactly. Nothing, like, of high design or creativity. And so was this at the Rigalia? Rigalia. Okay. And, and where in the island is Rigalia? And so is it kind of I would say bermuda triangle, because Okay. Yeah. Oh, it's it's a hundred kilometers from Palerno in the south. Okay. Very close to Casalo. More farther from, Anna, but if you try to point your finger on the center of Sicily, it's exactly there. So and That's really amazing. Yeah. Yeah. Imagine is finally in the eighteen thirty when they decided to buy the winery, to leave the coastal area to go in that area. That was really remote at that time. So even now, it's not that easy to reach it. But, but at that time, it was really, I will say, brave the city. It's wonderful. Yeah. It was the elevation there. Is it very chilly or what? Exactly. Okay. You're exactly at the point. So it's a really easy region. Okay. So imagine that Sicily is covered by mountain for the sixty five percent of the land. So we are in the center. Surrounded by the Madonia Montin, and there are many lists. The highest elevation in our property is nine hundred meter. Uh-huh. And the lowest around three hundred fifty. So, and we had three other two generations. From the Roso deconte Yes. The inventor, which was Giuseppe Dasca. We had a other two, I would say, brilliant man that, brought in their own way innovation. So the Josepe's son was luchos actually passed away last year. Oh, great. It was the guy that brought in Sicily the international graves, like, Chardonay. Okay. Yes. So the legend says that, it brought, without, letting know to the father So just, hiding these grapes and trying to do their own, it's own, experiments, your trials, and, I actually had a lot of fortune because, the chardonnay and the cabinet from Tasca are now probably one of most famous international wine, nearly. And for many times Tasca has been awarded and recognized for this too. Mhmm. I've had, the high chardonnay. Okay. Yeah. Absolutely. And again, it's made from a specific hill, a specific vineyard, which has been decided in nineteen eighty, nineteen eighty one when they planted it to vineyard. Uh-huh. Same hill. The carbonate's a little higher than the chardonnay, five fifty meter, and the shuttle, it's a little lower. Okay. But in the same hill, in the upper hill, there are more rocks. So it's a lighter soil, so better for the cabin inspired to the border. Totally. I'm seeing the logic. Yes. Yes. Of course. And a little more, I will say clay and some of limestone in this day. There's a short vacation. So Wow. Someone was doing their research here in nineteen eighty, nineteen eighty, nineteen ninety one. When these kind of ideas were not neither easy to communicate to the consumer because we were talking about Sicily. Were they able to it at all or they were like, just make it. But now it's quite, easier for us because, yeah, many concepts on, where the chardonnay fits better in terms of solace and elevation and same for cabinet. So Okay. Consumer now, it's a little more familiar with this kind of concept. But, yeah, same old job. Okay. The chardonnay didn't delay an export. And, like, behind any indigenous variety or did it? We did mostly for Italian consumption. Okay. So it's like local. Yeah. Which is so that's awesome. Yeah. But there are some market, United States included that, of course, they don't make a big importation with wanted to have many chardonnay local chardonnay. Yes. I remember the Italian chavez. Yeah. Germany is doing very well. It's Germany still I would say related to this kind of palette and taste. Right. They prefer seem more, gentle red wine and more gentle white wine. So chardonnay with a little oak, oak touch, and, even if we don't make any malolactic fermentation, so they are quite sharpy and quite acidic. But, of course, are smoother than a cataract or a wheel or a carican. Right. Right. Right. So you're doing no malactic fermentation, but you are doing a touch tone. Oh, otherwise actually don't make Marluret's fermentation. They shout an infirmence a little bit on the oak. Okay. We use normally fifty percent new and fifty percent. And which ochre? Mostly French. Okay. Yeah. Yeah. We have five different Cooper brands. Oh, that's great. Well, it's inspired by that too. So that's good. I will surprise you about this. Oh, please do. Well, before I have to introduce one. I mentioned a three generation that changed the destiny of this, why this family. Right. So Joseph Petasko was the rest of the contest or from the single vineyard wine. The Luchotaska was the one with international graves, and I'll back to Totaska, which is now the CEO. It's the one that started to, have a broader vision spanning the boundaries of the family. So, we, now five wineries. Exactly. In two thousand and one, we purchased a really tiny vineyard in Salina, which is one of the seven Allodean islands in the northeast of Cislae, very close to Missina. They are all volcanic islands, famous for Stromboli, probably, which is one of the most active volcanic islands. Italy, we produce Erma Vazilla, which is the most local grape. It's a specific phenotype, genotype. Which one? Not as yet, delivery. Oh, yes. Doctor. Professor Ciencie actually says that he's more familiar with Breco de Bianco. So from more from Calabria, less from Sicily. Historically was a street mine, and the British soldiers that was were there for some reason. For those via ambassadors who are visiting a friend, Professor Shenza, Sanjay Vasil, they've talked quite a bit about Mabashi and I mean, for then in two thousand and five, we started on Aetna. A little project starting from a little vignette in Contrada, Shutter Mova. Mhmm. And now, so after more than seven years, eighteen years, actually, we are quite mature. We have now four blocks, four venues in four different contratas. We are on Aetna. On Aetna. And the vineyards usually go around the east side. So we're in North East and we are not raised to South. We are in the north Okay. Way north, and they are all located above seven hundred meter. Oh. So quite high. Yes. We are totally focused on the Raulo Mascareze and Karicantes. Okay. They are both native grade varieties. And, we are doing a, I think, an interesting study on, how it expresses how does it work in in different kind of soil because course, contrada means many. Yeah. It's like many screen locations. Yes. They are MGA at all the effects. They are described by eruptions. So most of them are based on different russians. Right. So there's Aetna is a volcano, of course. And Right. But the volcano is not raised just in a day. No. Many russians. And then as time passes it, decays, like, the different levels of soil. So, yeah, we talk about different kind of components. So in the soil, of course, the aliphanes. If I remember correctly. And, right? So, of course, chemically, we are most on the same level, but physically changes a lot. Right. Because a account would be on a on a soil, which is from an eruption of four thousand years ago. So mostly rocky soil, probably not that deep, and a camp will be to stay on a soil, which is forty thousand years, so much more. Much more. Right. Less rocky because of course, what makes Sandy on Aetna is the rock losing. It's the rock erosion. So the whole so a really basic rule on ninety percent of the times correct. So the older would be the eruption. Okay. The bigger would be the presence of sand because of course the rock has Like, it really decomposes with people. Yeah. So when it first erupts, it's very, like, sharp, hard. It's literally lava, but hard. There's really no, like, It's very porous, but there's no soil. Like, nothing's giving, but then four thousand years, you have light layer soil, forty thousand years, you have a deeper layer. Absolutely. Yeah. Okay. And plus, of course, there are sometimes the exception to this basic rule where you have a a old eruption, but below there is another one older with a different composition. So sometime the eruption could be super Yeah. Explosive. So many rocks coming out from the criteria and falling down. And so that could be just a lava fusion. So that It's really different different than the pyroclastic material. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. So that's really interesting. And it's interesting to understand how the Nuello maskale is reacts. Yeah. What have you noticed in different? So, of course. We love nerdy stuff on it. That's perfect. So thank you. So I can leave my jacket. Yeah. Yeah. Yeah. Looking too. Get into it. Yeah. We what we understood which is quite, I will say, obvious, but, yeah, it fits very well on the most stressful soils. I think it's a quite general rule. So best wine comes from stressing region, you know, like bringing it. What would mean stressing? So it means not many water, accessibility. So More drainage. Exactly. So I rock your soil, then sandeep may be better. Nothing is for your disposition. This our opinion. It's it's probably the one that, warranty you from many storms or, yeah, it's it's safer for certain reason from the Easter and the South. Most of the vineyards are located in a higher elevation. So cooler climate, later office, which is perfect for Daniello Mascalese, which needs a lot of time to get the maturation. So I imagine that. So Especially at seven hundred feet. Absolutely. Yeah. And, but Nereira Vasquez is a later office grape. So normally, we do the office in end of October beginning of November. Of course, it can be influenced by the vintage and the the temperature, but most of the time it's really late at first. But for the Nelo Mascaise is the best, kind of condition to have because that's a really thick skin. Okay. So the farther you go in the season, in the cooler season, the better is for heat because, the sugar level doesn't concentrate a lot because temperature. It's getting cooler. For the tenini for the Thomas to have this kind of temperature discussion between day and night. Yes. What it what happens in autumn, what we call autumn. Uh-huh. If exist still If it still exists if we don't have that. There's this kind of temporary discussion. Okay. It's better for the tannies maturation, which is what makes the merle l'amascaleza before to be a wine, even to make wine. Because when you have a riper tannies maturation, you can do better maceration. You can do longer maceration without extracting butchers days. That's all that bitterness has developed out. Exactly. So it's it's much better. But making this kind of approach, so to wait on the plants, the right maturation. Of course, you hope to make the harvest very far in the autumn season. Yeah. Of course, it's even the season of the rainfall. You're risking them by the change. Okay. And, when people ask me, what means for you climate change? We never answer, oh, higher temperature. It's not the point, actually, not for us. Because if we look at the datas, the temper is not increasing that much. Okay. Maybe while it changes in some vintages, the drier season, which is sometimes longer, or the period where the higher temperature stays there for like a It's like staying. It's a little longer. No? Okay. Just for giving a sample. Ten years ago, to have forty degrees on Aetna was not that easy, quite impossible, a really rare event, Now that can happen, and maybe it's for two days or three days. And in the past, it was unthinkable. Yeah. So that is a temporary increase, but what changed for us is the drastic change between rainfall season and and drier season. So if you want to change the name of summer winter, and, sometime we have a really strong rain in October, for example, in the twenty eighteen, we had a big mount of rainfall in October. That was the period that we were about to harvest. So that means making a different approach to harvest, even not taking care of the maturation of the tannin. So that will be in here not super able to be macerated. So, and so it would be near more freaky driven. Maybe less able to age. Yeah. Because I did take it a little earlier to avoid the rain or thing. Oh, god. And so you have less structure. I'd sacrifice some of the development of the Twenty team, we decided to sacrifice all our crew wines. We didn't make. We didn't make them all. When they were not able to be the high quality and super able to age, So You should collect them all now. That must be in the event we can't do every now and fast. Yeah. Yeah. Yeah. And that this year was the opposite. We had many rains in June, which is quite strange for us. More or less, fifty percent of the rainfall we got just in June. Okay. So, actually, the problem was the opposite. The maturation period was delayed. Okay. We had a lot of peronals per hour that we've destroyed the big, the majority of the hills. That's a bummer. They're all at NASHore is complaining about that. So we're talking about the fifty percent of twenty three. Yeah. Fifty percent of the loss is a big thing. Oh, my days. Especially when we talk about a really small region, one thousand and two hundred actor, two seventy eight producer. That's a what? And most of them have less than treators. So think to So fifty percent of that is the only one that a half factor. Except. So that would be a big impact. Sure. Of course. On on the on the especially when they start, like, two years ago, no. Totally. Wow. So I didn't complete the Easter about Taskkas. Right? It's all good. We went deeper. It's perfect. Right. I can do it back. Yeah. We moved back to Taska Cicilian tour. Yeah. Actually, so two thousand five, when we started on Aetna, and then, two thousand and seven, we started a collaboration with a British foundation called Wythacker. They own a small island in, the area of Marcella. Marcella is is a small Bay area. There are three islands in it. Monsei is probably the most famous because it's one of the most interesting archaeology sites in Sicily. It is from the finishing age. So there are many finishing houses, where houses, there is even a temple, which is a kind of cool pool where probably they used to make sacrifice, and they still totally, I would say, cleaver, and you can visit, you can touch it. So it's really Yeah. It's a really big This is on one of those highlights. Yeah. Okay. Martria. And so we started this collaboration with the foundation, the recycle foundation. That is another part of the sicilian history. A a British foundation on Hunt and Ireland in Sicily. This is because Marcella was famous founded by a thing, not founded, found founded by the English, but kind of like the whole industry with fair. So I found it in terms of wine reputation that we Sure. Agree with you. And, they were there. This guy just went like a fast in law with the island, and it was probably an archeology enthusiast for sure, and after. So it used to go back and forth from the other, like, fifteen minutes, one of the small boats. Okay. In the past, it was possible to cross the water. With a Roman road under the water. So it's like a thirty centimeter from the from the top of the water, from the top of the sea. There is a road. So in the past, the the people used to cross the sea. So the sea has risen above the road. It looks like You can walk on water here. Yeah. Wow. So I used to reach the island quite often, fell in love with the island. I understood that probably there was some connection with the finishing age. Okay. There was probably the fishermen community living on the island was familiar with some strange objects that was not appertaining to that period. So he convinced the people to move out of the island, bind them, houses and, residential. Okay. So I started to make the excavation and he found what is now the Mosia, and we can't let you see him and there are statue amazing stature there. This is one of the most emotional stature. Yeah. Yeah. They joined it. During it to the Montia. Quite a mysterious behind this stature because nobody knows if, it was made by a Greek sculpturist Right. Or by, a finishing because, you know, finishing were kind of machined. They were It's really different. And Yeah. They were friendly with everybody. So probably there was some Greek living on the island. So and they, indeed, the statue probably was brought by the finishing in some exchange. There was a great kind of finish and they were friends. Probably. Yeah. The Phoenician was talking to the Greek while he was carving the thing, and now it's a whole mix. It was it was a gift for some. Awesome. Okay. And, so this is multimedia. There, we produced the green law. Actually, the island was on agricultural island. So we're already some vineyards, they're planted in the between our seventies and eighties. But, for a long time, the university of traveling, which is the most important university in Italy for who one makes the career in agronomical career or an analog career. So they were taking care of the Venus for a certain period, even Jacob Motakis was in charge with this project. Oh, no way. It was trying to make for what I know, finish your mind. Oh. It's not that easy, you know. Bring it back. Yeah. We're fine. Yeah. The the foundation decided to take a more commercial. If he's in charge, they were hiring the they were looking for a family, a sicilian family already establishing the one and so in two thousand. They wanted to make ones on this island to, like, continue Exactly. And bring the name of the island around the world. Sometimes, you know, the the one could be a vector or a character and places. Now, it's probably what it is. Right. You're not interested in statues. We have plans, except come for one or both. Yeah. Exactly. Yeah. So we do this fine. This special gray look. Yeah. What? Tell me about that. Yeah. It's a really special. But really, it's really famous. You know, it's Of course. The most famous white grape variety in Caesar. Beautiful. And, probably, the island was the place where, you know, green, actually, it's, the result of a laboratory craft. So the Zibbo, so the Moscado and the Colorado have been crafted by this professor, named Mendola, was a botanical professor. And he invented this grape, probably for the, Marcella winemaker that were looking for a grape that was both aromatic and structured. So at the certain point, this grape went lost, probably the phylloxera, probably, at that time, we're not a lot of good ways to maintain the patrimony of the DNA of the vine. And and so someone will try to plant the Montia probably. So they're not, hundred percent the stimulants of this, but it gives a lot of sense because, what better place to restart to plant a new variety of, if not on an island because, it can be filed from any kind of crossing, you know, any kind of contamination. Yeah. Yeah. Yeah. Yeah. So, and that's why we found the green ladder. Imagine bush training, which is quite strange for that area of Sicily. Bus training is famous in the island, but more in Panteleria, where there's a lot of wind. So the bus training It's in a little bowl. It's in a bowl and to protect by the weeds. Right. Right. Right. But that's not the way it's No. Actually, it's on the soil. Yeah. Imagine that the island is totally flat. So the vine roosts actually are in a kind of solution of water, salt, and sea, whatever, you know. And, so the wine brings all these groceries. Okay. It's a really emotional wine, I guess. Different. Yeah. Grillo. Obviously, it has like cool, just kind of oily texture. Yeah. It's like but it's like a rich, tropical fruit, a little salinity, like you said. Yeah. Like, for anyone who has a Thaiillo, go find a bottle. Like, that is your next action step after this podcast. It deserves to be tasted by you, by everyone. If you like white wine that's high acid, dry, and delicious, that is the wine, greelow, g r I l l o. For those. Yeah. Yeah. Because it could be Greek. Oh, it's just Yeah. We know it. Different. Yeah. We're not. It's a different pronunciation. Coming back to America, Van Italy International Academy, the ultimate Italian loin qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at ben Italy dot com. The last project we started was in two thousand and nine, a winery, that was already won, actually. Named Salia del Tourm. Another family came in Sicily, like many other from France, Spain, Robbie, you know, Cislate's a kind of super melting pot region, you know. And, this brought during the suburb kingdom in Sicily, started to make wine in, the area of Morreale, which is very close to Palermo. Okay. Yes. And, where he's now at DOC, they, of course, brought mostly French graves, vieux nier or Terrace. They are still alive, but, they decided to to us to the Tasca family. They are actually related now because, the has been in the eighties have been wending between the two families. So, you know, the past no. And I get married to someone. Exactly not. On the businesses. Yes. So the family, the the Tasca family took over to the vineyards. Okay. And we are now mostly focused on Cirada, which is allowing it to use even in the DOC. Okay. You know, Sierra. Is it in any of your contrada wines? You know, not not not not yet. Yeah. So I I think that the contrada idea is mostly The indigenous, like, I mean, Aetna And there we, maybe something about in the area of Victoria. They're starting something about Contrada. Victoria's gonna take off. Absolutely. Yeah. Absolutely. Yeah. But you can find Terrace follow in Phoenix, Arizona these days. So it's just gonna Yeah. Yeah. That's great. Okay. Yeah. There is the narrow, a fantastic narrow, and a really different sort of red limestone on the substrate is something really special there. Oh, that's fabulous. Thank you for sharing that. That's awesome. And so you specifically operate out of the Aetna property. Yeah. Right? And you do you live in that town? Is that are you from there too? No. I'm from Rome. Oh, you're from Rome. Okay. But you live there. Yeah. And then do you do two or, like, what does your estate management look like a day to day? Besides knowing every detail about everything, which is really cool. So, actually, so I can start saying that, fifty percent of my time is dedicated in the winery, in the in the state. Which is located in Paso Picaro. Uh-huh. So very famous location. And fifty percent of my time is dedicated to market visits. So I I travel a lot. Okay. Talking about what I do in the winery, of course, is not make the wine, but I am quite close to the process. So we have a proper winemaker and a proper agronomist, fully dedicated at the project on Aetna. So the idea, or Berto, having five wineries to have exactly five wineries with a winemaker dedicated, an agronomist, with people living in the territory to understand what is the territory and leave the place. So I that in terms of production, I marked the guy that, can help to lead the finding of the wine. So this is what the market requires. We probably can work more. It's not what you learned. You're aspiring like. Yeah. Of course, the guidelines is what family, give us. So like, there are, there are, there are, so it's the only expression that I want to have in my wine on asthma, so working on the wines, working on the vineyard, and understanding the better practice invenient. And so stability for us, it's very important. So Miberto founded in twenty eleven together with Guzmano, Planeta, and Casa Foundation, named sustained, was really the beginning to understand what was the biggest impact on making video culture on the environment on the society and the economy and try to measure our impact and giving to ourself benchmark to reduce our impact, help the tree, sector to be better because of us. Now, or better to say, to don't be worse because of us. No, we don't contribute damage. No. Exactly. Right. So this is the the real guideline for us. Okay. So it means, we have forty wineries in the society. We are now forty. Oh. Forty. And twenty three certified. The other seventeen will be certified inside this year. There are many other that are starting the practice and and And these are all on Sicily. All on Sicily. There are some consortiums that are curious to understand better how the sustained works. And, because it's a quite interesting model, because it's all based on measuring all our activities. So starting from how many treatments did it this year, Oh, I didn't say so, like, a benchmark, the organic certification. So I don't know any criminal treatments at all. So beside these, there is, like, working on, cover crop. And so not either beside or working on biodiversity. So in a proportion to your property, you have to save some space for dedicated to buy a university. So whatever grows grows. Mhmm. And, Or if you plant new vineyards, plant something else as well. Exactly. And, analyze what is what is happening in your vineyard. So on on air, what kind of insects there are, then, try to understand if you need to introduce some of those or working on the right way to don't impact on the soil. So from this year, we're starting to don't work on the soil. So nine tractor on each at all. It's people's feet and only? Exactly. Wow. So it's a big thing. That's huge. Of course, it is not as easy to make, in the same measure on Aetna, which is a small, vignette, or regularity, which is much bigger. Right. But it's the effort is really important. Yeah. Or the bottle weight. So any producer must use a bottle which is less than five hundred and fifty grams per each because of the weight of the glass. Except the weight of the glass Okay. To reduce the impact in the transportation. Like, you're shipping in and stuff. Yeah. Using cleaning clean energy. And, using local materials, try to help the local supplier to develop the product that you need, a wooden case, or, I don't know, an ice bucket or a bottle. So we, together with a company all the sustain, all the producers, are preparing to sustain, reopening the glass tree that, is recycling a glass from three eighty, communes in Sicily to make a bottle, which is a hundred percent recycle it lighter in weight. So I think glass is infinitely recyclable as well. Yeah. So in in some way, you're a good role model for this. That's great. Yeah. I'm not trying to make a green wash to you, but it's a it's a it's a really I want philosophy and what I feel working everyday with this family and That's something you admire about the messaging of the company. Absolutely. Yeah. It's what I might, it's what I learn every day. Can tell that there are still things that I learned, just reading our, sustainable report that must be done every year. So you can read our report on our, just uploading from sustained website or our website dot com. It's like matrix. So once you get the red pill, so you started to see the word in a different way. So and how to improve yourself and even your would say community. Totally. And it's constantly a creative and inquisitive deal to make those steps. It's been really inspiring to me. We had a talk a little bit ago from the Cecilien producers and Alberto himself, and I think he helped really create and spearhead this and, it's just very inspiring. I see the wine producers is a big role model for how to do that for companies all over the place. So and everyone's been very committed and Yeah. It is. Like, it's like non negotiable. It's like, oh, no, like, this who we are. This is what we have to do. And, Yeah. Because who we need wine? And if if nature suffers because of our winemaking, then that's the wrong happening. Like, we can never, risk not having as great of wines as possible forever. Yeah. Yeah. Yeah. Yeah. Yeah. And we think that the only possible future for the wine industry is to be really committed in this kind of the sensitivity. Uh-huh. In what happened around the wine. It's not just about wine. So wine is just part of the economy, of the social opportunities, and, imagine how many workplaces can create a binary, especially imagine on Aetna is a pressure sample. So until twenty eleven, the number of producer active producer on Aetna was fifty five. Most of them are very involved in, making buckwheat. I I don't want it to be rude, but not wine for, consider, not exactly. And, now are two seventy eight. Imagine this mall, location, twenty comments, twenty villages actually. Wow. It might be more correct. Yes. The the village where I live is six thousand people living there. Okay. Imagine now what kind of perspective can have a guy that is starting now at the primary school. So to have such a great big number of industries or companies or interprets that can invest on him or where or her, of course. And, and in whatever ones you do, what do you wanna do? Financial, sector, or what do you wanna cover, winemaking, or, tourism, more commercial, or marketing, or designing or whatever you want to do. Yeah. It's a design studio in lingua gloss. So six thousand people and a design studio, a graphic design studio. Yeah. So there are three people working in this building, making labels making because there's the market. Brochure, making just a lingua grocery, which is six thousand people. Yeah. So it's it's incredible. That's awesome. Yeah. It looks like me love. It's like green. Yeah. The numala. Yeah. So it's it's basically created, like, job opportunities, of a new type of job and, and constantly new types of jobs that created from that. Absolutely. Yeah. Absolutely. Yeah. Wow. It's special to see that happening before your eyes that impact people, you know. That's very important. Yeah. Yeah. Yeah. Yeah. That's great. Just continuing how do you see your consumers interacting with your products and your travels? What are people's reactions to your wines? And what are they seeing in your wines that they love? Okay. So, is the question? Of course, what I see, it's a lot of curiosity on cecillion wines. There is much more probably than the past, don't to be, repetitive, but, Sicily in the past. When I started to be involved in the wine industry. Twenty ten, twenty eleven, it was, used to work in, as I saw in the summer missions, a restaurant. So I did actually all the careers. So starting to washing glass is to be the song for this one restaurant. The diploma, the Okay. Certified. So, yeah, then the WCT. So I was really So everything he's saying is actually legit. I'm just kidding. And I worked for a little, a little wife for an Italian wine guide. So I saw the the wine industry from different perspective. What I see now that cecilium wines are becoming a big thing. So, like, I don't want to be too much, self celebrity, but I think that Sicily will be the next region that will lead the Italian wine, reputation. So, of course, we have two big established regions, tuscany, Piedmont. Nobody want to take that place. But, what, Sicily can have differently from the two regions before, as I mentioned before, is the variability. So we have, mountains, islands, and the coastal areas. We have twenty one native grave varieties. Mhmm. And they are all already establishing small areas. So there is an area which is also dedicated to the Narello Masquez and Caricante, Aetna. We have three different expression for Nenodabula, the process is completed. So we know what happens at the narrow double in the robust area, in the Marcell areas, in the western area, in the center. So the cataracto is becoming a big thing. She's like Grillo, famous forty five wines, the street wine with the Pasadena, Panteleria, and the casino is Alina. So we have really many things to talk about, and, they are all authentic at the same level. So Absolutely. There's always something new to try if you tried some at Noines. There's always something new to try without feeling lost in the number of choices. Like, yeah. So to come back to your question. So I'm observing a lot of curiosity on this Of course, the tourist is myself being allowed. The the the tourism is something that, we understood that is the real vector of the real way to promote wine. So people visiting you and Okay. Try to open to them the the sicilian vision and not just, being individual. So you're visiting my winery, but actually you're visiting a sicilian winery that can tell you about the sicilian history of the wine and not not only the wine, actually, and, try to build a message of what is easily now. I think it's the big responsibility of all of you that are part in this movement. Yeah. Yeah. Yeah. And so whoever worked in the wine industry in Sicily now have to sacrifice its individual needs to build a a a a united message and talk about what is Sicily now. In the past, Sicily was just famous for the olive movie is like a mother godfather or mafia. That's what everyone thinks it. Exactly, you know? It is. Now, we can talk about culture because the wine can be a vector of a culture. That's true. You can talk about destinations. So, mine could be the perfect vector for sun destination. So Yes. And this is what put It's not only beautiful, and there's not only one of the pieces, but also the ones. Yes. Of course. The people is ready to understand this and to receive that. And, Wonderful. Yeah. I'm not able to say, oh, the people probably will appreciate it more. The because it looks more cool now. It's like a No. I think you made a good point of, like, the identity of the communication of the people, like, from the area and then people visiting in that interaction is like what makes it. Do you want to share your most recent Hollywood debut? And in contrast to the godfather. Yeah. What's up? What tell us about a more recent TV shoot? Oh my god. That this is really embarrassing for me. I wanted to tell you. I it's I know. I'm sorry. It's only because we're in the next generation that They'll know what you're talking. So, yeah, what's it all it is. Okay. Yeah. So Julia was on white, Lotus. And I don't know which episode it was, but Five. Five? Okay. So I'll talk about it for you so you don't have to talk about it. He was pouring wine for the table. And so when they're in the island of Sicily, they're having a wine tasting. The gentleman pouring the wine for everyone is Julia. So he's a star. That is and it it is not everything about Sicily, but it is a cool spotlight for Sicily. It went on something. Actually, I neither watched the series, for hours and browsing for me. But, yeah, so it was a bit occasioned for me. To to be part of what I'm exactly in saying. So I I told you, I'm assuming I'm the wine industry since, twenty ten already. And that was an occasion to talk about Cecilia one, even if, it was not my wine, or it was another wine. Yeah. And But like we said earlier, you're all friends. I was in an an occasion because actually what what is happening there. So they came, our winery, making a satisfaction, looking for, a place to do this, to do their scene, the the scene. Yeah. They were looking for a specific kind of setup actually needed a table with a patio and all the thing actually. We didn't have at that time when they visited the winery. Oh. But, of course, I brought them in the vineyard visiting the the winery. We tasted wine together, of course. Oh, of course. Of course. One must. So there were there was the movie maker, Michael White, and all the stuff Okay. Twelve people. Okay. And, a month later, they call me back and say, Julia, really sorry, but, we decided for another place. But Michael wants you in the scene. And, I said I'm not a doctor, so I don't know if I can handle this thing. Yeah. But, and I, I I said, yeah, even because at that time, I just broke up with my ex girlfriend, Oh, yeah. That was American, and it's totally addicted to the white loudest, serious one. And then I said, okay. Could be a nice way to remind her. Oh my gosh. Do you like cervical meat? So So That's amazing. Yeah. Let's do it. And, yeah, we're fine. We're smart. Nice. And I have to say I haven't seen a section of the series. So is it just the scene? We want Twilier at the table? Okay. That's Wow. I don't know if you ever got feedback from your ex. That's Hi, guys. Whoa. Okay, guys. It was the first. Yeah. Yeah. Yeah. Because I was on the spot. Okay. She sent me the the HBO spot. Oh, and she was like, here you are in the show now. Oh my gosh. They've hired you for acting now. Oh, we are friends. We are friends. Of course. Oh, that's fun. Thanks for sharing that. That's a really fun story. That's awesome. Well, I can't thank you enough for the richness of everything we talked about today. Is there anything else you think we didn't touch about Tasca that you'd like to share? No. I think we covered almost all our arguments and, the other thing that, to me is really important to trust me to our people and to to the podcast listening in this moment. Sicily is a beautiful country to visit. I know it's a region, but to me, it's a country because it's separated by people. And, and it's a great country to visit. And, has many kind of different thing. It requires time to visit maybe ten days as a lot of things to visit, archaeological site, gastronomic, it's a big thing. It's it's a, as all of you, that Cesar is a melting pot, is a is a crushing country between the Mediterranean influences. So it's a it's a rabbit influence. So that it's a French and Spanish influenced the the culture of sicilian. So many gastronomical aspirians you can do and and the wine is part of the experience. And if they want to visit us, we our doors are open and, Go to task. The only guarantee that I can tell that I can give you is we represent our territory and our preaching the best authentic way that we are able to do. That's the most that we could ever ask for. That's awesome. Well, thank you again. Chinchin. Salos me too. Chicillin wine. Tante grazier for joining me today. Remember to catch our episodes weekly on the Italian wine podcast, available everywhere you get your pods. Salute.