Ep. 1807 McKenna Cassidy Interviews Simone Foti | 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. To the under thirty section of the Italian wine podcast. I'm Makenna, and I'm here today with Simone Fulte from Eviniete winery, and I'm so grateful. Welcome, Simone. Hi, Megan. Thank you for your invitation. I'm really happy to be here and to discuss with you today. Great. It's such a joy to have you. I know we're very excited to dialogue about what's happening in the wine industry as well as your impact within your winery. Would you mind describing to us where you're calling from today and kind of your background? Yeah. Of course. I'm Simone. I'm twenty years old. So under thirty, My father started, to making wine, many years ago. And, twenty five years, he started to to create our, domain. The name is Ibernie. This session, I try to cultivate it and continue, until today. I did a different study and then different experience around the world. And after that, in two thousand nineteen, I decided to come back to our one year for, started to work hard to try to give the continuity, and so to represent the next generation to our winery. Today, I'm take care of all of the management of the vineyard because it's something really liked because I saw I studied beauty culture and, winemaking in France. From the beginning, from, when I was really young, I started to work in the vineyards, so I really fascinated and really interested by the vineyard and, how everything is grow in terms of the cultivation until we arrive to the production of the grape. It's very interesting to see all of the different aspect and the moment of the vineyard during the year. I know and I speak good English I can say and also good friends. So my father asking to me if I can help to take the possibility and enroll for, the sales management too. So I also take care of, this important aspect to take care of all the connection with the customer and, to go around to also try to be present in the first line and try to tell off all of our history philosophy. And this is very important because people love to listen, all by the producers. So the the philosophy around our quality is all by the family. The moment, me, my brother, I still work at the wine. So he's a harmony between, our free, so we are happy. How old is your brother? He's twenty four. And that's Andrea. Right? Yes. Exactly. His name is Andrea. And you were all born in Catania. Okay. Wonderful. Yeah. And we live, today, more in Aetna before, we love to spend more time in Catania, but now we are so busy. We are starting to live in mountain area. So Okay. And then you mentioned, like, it kinda that center core of family. How does that extend to the gilled of wine growers that is also now even yeti. Yes. Exactly. We love today to take care more the philosophy of Vienna before was an association. My father started up twenty years ago, and now with the the presence of me and my brother Andrea, we decided to take care more about, this project. And then I we started also to make part of, production. We started two thousand twenty, both, one vineyard, and we started to follow our project, our idea of making wine. This is, at the moment, our, projects. I love the idea. So as trendy as the idea of natural wine is, you are wondering, it takes a different philosophical approach, which is Vineu umani. For so the human wines? Yep. Like, for people, by people with respect for people and the environment. So it's not denying the influence of the human being on the winemaking process, but actually embracing it and making that part of the beauty of the wine. Instead of casting away the human influence, watch nature make its own wine. It's really, like, no. People are part of the process, and we're also the ones who enjoy drinking it. So human wines, it's a good label for it. I like it. Yeah. I mean, this kind of a new expression, new terms we would like to use is, from a few years because, you know, the world of natural is something we really trust from the beginning because my father is after the with this kind of view, but more and more with the explosion of the trend of the natural, sometimes, it's very confused. And, we would like to give a true identity specific of our view and philosophy to making wine. And for us, human means that, in the center of the world of the wine, there is the presence of the people of the of the person who take care of the vineyard, who take care of the vineyard, who take care of the vineyard, and for us, it's important to have behind the wine, the family, and this is what we are. So for us, it's very important before to say, we are not sure to say that we would like to use this kind of expression, like human wines. Then the idea of the humans, of course, is also to work by, approach of natural with less intervention, the seller, to be more respect in terms of the environment of the natural. And importantly, what we think is us to respect the tradition of the place because this is a not a a trend that can finish during the time. This kind of synergy between tradition and innovation is the key for the future without any influence from a new trend because more and more we see that, that the wine is a kind of a trend that is changed. So quickly it is influenced by different movements. So we would like to give more idea of the wine by style of culture, of history, and, of continuity of something that was started many, many years ago, because if we think about, the history of Viticulture in Italy, something very, very old is not something recently. So we must to preserve the tradition, of the time. Like, for example, I don't know if you know about the history of department or non Palmetto is kind of something very special for us because, it's the memories of, important history and knowledge of why. My father from the beginning, he tried to work out for preserve the history. And today, we still continue to use the parameters. So for us, this is very important. And this not means that only that there's a kind of trend, but this is, the continuity of the past. And this can be possible to continue until the future. I mean, also because it's the true way for we respect the environment because everything is work by gravity, so we don't use any electricity, and we work in a very sustainable way. This is what we would like to explain when we talk about human wines because there is the family, there is the people, the teamwork for us. Everyone puts something important to produce a bottle of wine. That's so awesome. It so for those who aren't familiar, the Palmetto, Cassella is like this winery house. It's, like, made out of lava stone, and there were varying degrees of opulance, like, very simplicity, very simple, or more intricate homes made out of this stone. And as we know, people talk about the soil a lot on Aetna to a a fault sometimes, but there's different, like, volcanic rocks which breakdown at varying degrees over varying periods of time. And to be able to live within that, I think, just reinforces your point about human wines that, like, we're in the soil too, in a way. That's very, very cool. Yeah. It is especially, like you say, we live in Etran. So you imagine, you know, how it's important, the force of the human of the people who will take care every single day of landscape, all of the ethanol, so give to us because, it's still a very difficult place. So we must do to preserve by the construction of the terrace, by the train wall. Only this way for us is really possible to make a true, you know, wines. It seems to be a kind of agreement with nature. If you wanna make your wines here, you have to work with me. No. Dig in in the proper areas, maintain it, be a good steward of the area, but also, like, you can employ the area to make the great wines that you are and that you want to enjoy. Sure. It's been very cool in Cione talking to young people in the wine industry. They're noticing most young people in the wine industry who are working for winery families there seems to be a trend of them acknowledging and noticing the importance of tradition and what has worked in the past for anywhere from tens to hundreds of years. And celebrating that in the present to create a sustainable future for the wine industry. So I'm really grateful that you talked about preserving tradition and loving history because that seems to be the path of sustainability and, continued fruitfulness for the wines. Yeah. Especially because, sir, today, everyone's starting to talk about sustainability because everyone want to listen to the word sustainability, but we must to start to consider the the true meaning of the sustainability when we talk, today about Permano or when we just we talk about, our kind of the cultivation of mister Bello with the Bush Fine. This is another way of maintaining the sustainability because when you don't, work the vineyard, you don't improve the mechanization for making wine by the working of the soil. This is another important respect. And for us, all of this is the true meanings of the sustaining ability. But because we start from the point of view that the the first is important for us because we live in the same world. So we would like to do something with currents, we'd be honest, and we know that, something we give important value to the wine. So because today is possible to drink all many different, wines in the water. Also too much wines around the world, but the customer and the people, like, also in terms of, food and by product, they would like to give more value to what they they buy. Of course, the customer today check the quality, but check also the true meaning that important there is something behind the the message. Try to to change the world to have less impact by the global warming, by all of the history. Today, we know. Is a our kind of, philosophy. We can say it can be natural, it can be by dynamic, it can be biology, but for us, all of this, for sure, is important is what we do, but we would like to give more this kind of deal by human. Is containing all of the message. 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. I think you're, like, getting at the, like, you said the meaning of the wine, and I think that's a main question that my peers, when they're wine shopping, or in a restaurant, they're like, what wine? I think they're secretly asking themselves, like, what wine has meaning for me here? Like, which wine is gonna give me a rich experience, be a real wine, something that I'll also enjoy, something that has meaning. And it was cool. I was actually listening to my news podcast today, and it turns out that for the dictionary, Miriam Webster, the word of the year, is authenticity. Exactly. And people are, like, searching for authenticity Yes. Googling it. That seems to be what you're getting at, like, seeking for richness, for meaning, for authenticity in the wines, and that's the goal. Yeah. I think for me, this is something I would like to check when I drink a few wines or, when I go into some restaurant for discover, like, using the kitchen of, of the restaurant, I would like to to see the experience, then, to have something try to cut the message from the person who will make. I agree with you. Thanks for sharing that. I think that's so important to keep in mind. And, like, when people are selling wine, making wine, to be able to communicate that meaning, to the customers or clients or your own team is, like, an ultimate to be able to have the wine be shared readily with others. So Simone, you mentioned that you are dining. I know part of our segment is about food and wine culture. Would you be willing to share perhaps a restaurant or a wine list that you recently encountered? Maybe your wines were on that list. Maybe you were hoping they would get on that list but they should already be on there really. But maybe, like, a wine list that showed you an example of meaning or maybe a meal that you had that showed you an example of that richness that we were just discussing. I'd love, like, just a specific example of something you've experienced recently. It can be down the street from your house. It could be on one of your recent travels, but I wanna know maybe an example of, like, that authenticity that we spoke of wherever you found it. Said before I'm living in Netna, so I have many different, plates that I can, say that are the true meaning of authenticity. I saw it about food, about tradition. One of these, for example, for me, is an art and a restaurant in the north sides of Aetna. The name is, San Jojo. And, is one of the place, that is really incredible because the chef that I call chef, but she's not a chef. She's a just a mother that now is a grandmother of a nineteen years old, and she's continued to cooking food for everyone, like, family. And this is what we love because this is for us, when we're going outside and we check restaurant like this, it's the same to stay in the house, to stay in the middle of the family where you can really eat the specific, the authentic food, and by the research of the high quality food of the area. So for example, in ethanol, we don't eat any any fish, but we eat mostly food by vegetables and meat. And all of this product is also Cuckered by this person, who take care every day of the research of the quality. What's her name? The mother, the grandmother's name? Paulina. Paulina. Oh, that's a pretty name. And what's the name of the place? The name of the place is, sir. Georgia Drago. Is in a in a Randall. It was one of my favorite place, by by the first experience. I started to make, around wine, to my father because my father started to making wine in the north slope of Aetna. So it was very close and it was one of the point of, of the starting, Oh, cool. What food dishes did you eat or wines that you drank that were meaningful to you? In this place, for example, it's a very specific, very particular dish is the is the rabbit. In fact, one of the name of, the main course is Cornelo La Paolina, because, it's the type of the food that she cook, the representation of the the kitchen. She would like to, to give to us. Cornelio is it for the listeners who aren't familiar with that word in Italian. Yes. Great. Let's grab it. That, is something that, of this not easy to to cook. So you must to really put a lot of ingredients, but one of the most important ingredients you should put, of course, is the loaf. This is something that makes the difference with the other rabbit. You can taste another place. Oh, what a treat. You could taste the love. That's awesome. What is really incredible about this is also that the white list is only about Aetna wines, mostly, of course, they love to give important consideration by Cecillion wines that is very interesting because in this case, also, the clients, the people who are going there to hit, they can, and they must to show us about the seasonally. So this is very important because this is going to preserve the culture of you. Oh, like the culture as a whole or the other wines on the island. So you're not just drinking Nelo Masca lazien and Caticante, but, like, North Avala and, like, all things from all over. Okay? Oh, so many different grapes. So it has a ton of grape, native grapes. Yes. I love every time to taste a French wines, also because I started to be curious when I I was there, when especially I started there. So for me, French wines in these terms, they have a lot of different wines, many not with big least of grapes. Oh, they just had, like, simple, short impactful lists with, like, several offerings, but not so extensive. Did you love being in Burgundy and Jira? Yeah. For sure. How old were you? Me? Yeah. Twenty eight. No. How old were you when you were in Burgundy? Twenty five. Oh my gosh. Was it one year you were in LaWire Champagne in Jura? Or was it? Was it two years over many years. It was very small experience because I started to study in but then by the school, I had the possibility to go around, and then, champagne too because I think it's just very interesting to see more as possible, because, I mean, Baldwin is so incredible place, fantastic, and everything. But that when you go outside, do you see many different stuff? Yes. Change total. You know? If you had to pick a place in France to move to, where would you move? Joran. Nice. For the Vajon. For the Vajon, for the landscape for the people, for the tradition, for many different things, because I think that Aetna and Jira can have the same history in terms of, explosion of, consideration, you know, because if we we consider it this place, for many, many years, everyone making wine. But after only a few years by the new discovery, the new trend, the people starting to consider it again, you know, the when I was studying more when the, the people don't talk about, Jirae's Enera, not really good wine. They They are just buying roamers. It can be, the same quality of our wines, you know, but after free for years, when I just, moved back, and I visited the presently, I mean, I was there and today is not possible to buy bottles from the Jira. The price are so expensive and fuel producer from work within our boat, so land in Jira. So it's the same of it. I don't know if you think it was just before, by history, place where, you sold the wine, on bothlet. And today, everyone bought the wine, and everyone sold the wine. And today, we have more of four hundred producers. Is something really incredible how it was the explosion of the wine and, consideration. There, I find the Angela, even my point of vision, of course, at the place that is more close to us because you find more natural, more traditional, more you there is no too much rich people, that really trust in the philosophy of, wine that they work in the vineyard and, they're making wine, you know, because they also the wine is kind of, business to know. We have different view of making wine, I think. So for this, I think, this is a good place for us. That's fabulous. I'm really excited to visit Jiro one day. So thank you for sharing that. It's pretty cool to see how you, like, yeah. You could see similar stories aligned between both wine regions and how suddenly they became very popular over a short period of time just to the wider wine drinking community. Obviously, they were being excellent before then, but it's pretty cool to see that alignment. Simona. I know we're coming to the end of our time here, but I was wondering if maybe to our listeners, you could recommend one of your favorite pairings from your winery, even yeti with Cornelio. If you were to bring a bottle of your wine so we could have the lovely Paulina's Conillo. What wine of yours would be drinking? For sure. I think that the good pairing, with the wine can be for sure red. And I was thinking, can be good. Like, even yet it also is one of our wines we're still making, by Palmetto method that, is not so intense, like, the other red we produce, a little better. That's still, more lighter, more cheek ball is a kind of deli wine. And the the style of cooking of Corillo La Polina is still, light. So it's not, it tastes wild. I think it can be a good pairing. I mean, then, of course, it can be easier when you have the corneal in, in front of you and you taste the wine and foresee. Okay. This is good or not good. Let's just bring all for the vino Petro and the traditional vignette and then just taste them all to pick our feet. With three different class and you can decide this is good or this is not. That's the real fun. That's the real play. Yes. That's true. That's beautiful. Simone, is there anything else you'd like to share before we break? I mean, in terms of the next generation, I think that, today we are in a good moment because I share passion, with other person that today live in our same, philosophy. And we can really show and change something from, the past specific, there are person who decided to go back to the agriculture to try to make the difference with the the products work in a high quality to respect more as possible, the organic way. And this is very important that for today, try to change the big problematics of the global warming of the the real products by the true ingredients. I'm really happy that I can share and I can connect with other people with this kind of of view of vision. I think it's very important. It's the only things that we can do to protect, to preserve, the words for the future. Then what can happen with the next generation. I don't know, but I would like to say something about the present. I think that we are in a good way in a good moment because unfortunately in the past, and there was an, important use of chemical of a side of big, in industrialization, mechanization that, destroyed it too much. So now for sure, for us, it'd be very complex and, difficult to try to preserve this, but we must work hard to try to live, different because it's important we think for respect us and for try to give a possibility to to the new generation. So this is my point of view, and, I'm happy sometimes to discuss people about this and try to understand, which kind of view and vision they have for the future. That's wonderful. Thank you for sharing your perspective. It's pretty cool how close you are to the everyday process and that you have this perspective so that young people can also feel inspired to follow and believe in the wines to like us. Yes. Exactly. True. Awesome. Well, team team Simoneae. I can't wait to visit your winery someday, and thank you so much for your time today and sharing your thoughts with us. Yeah. I hope to when you come in Edna and see where we live, you can understand all of, what we discussed today. Yes. It will become that much more alive. Exactly. Alright. Thank you. Bye bye. Great. Thank you so much. And, bye bye. Cheers. Cheers. Tante grazier for joining me today. Remember to catch our episodes weekly on the Italian wine podcast, available everywhere you get your pods. Salute.