Ep. 2126 McKenna Cassidy interviews Margherita Mascagni | The Next Generation

I'm a hundred percent Italian, and I cannot live without pasta. So I love, pairing also the Montalcino or our NC as well with many different pasta dishes that can be also vegetarian ones. So not forcedly having meat dishes that we have in our task and traditions that are amazing and remain my favorite ones. I have to say, but there are many nice pastel of dried tomatoes also, for example, with cheese, a cachet paper. I also didn't want that cheese. You know, it's very easy to dream. Welcome to the Italian Mind Podcast. This is the next generation with me, McKenna Cassidy. For the next episode, I invite you to or with me what young adults are up to in the Italian wine scene. Let's feast on our discussion of Italian wine and culture. Grab a glass with us. Chinchi. Hello, everyone. I'm Makenna on the next generation of the Italian wine podcast, and I'm joined today by Margarita Musconi. Welcome Margarita. Hi, Makenna. Margarita is joining us from Arjanno in Montalcino, and we're so excited to get to know more about the estate today and to get to know more about her amazing story. She's originally from the town of Sienna, and she started working at Pojran Tico before joining Artiano in sales. And now she's the global export manager for Echano, but I think she does many more things than that because I think she knows everything about everything. That that's a lot to Mckenna. So, thank you so much. First of all, let me thank you for asking me to to join your pods because I've been listening to several of yours. And, first of all, thank you for what you're doing. Because I love this idea of sharing experiences among the younger generations in the wine industry. So, really thank you for getting involved and, making, you know, the teamwork among us. Thank you. So, what I can say is, yes, as you said, I was born in Siena, born and raised in Siena. That is a beautiful little gem in Tuscany. I'm not sure if you've visited the city. I have been nearby, but I've not spent extended time. A friend of mine has studied abroad there, so I must go back in in Yeah. That's that's because you always end up in in the middle of the vineyards and visiting wineries around the city. But, yes, anyway, Susiena is a small town. He's a very charming, medieval town, with all its pros and cons, you know, of the small centers, but it's a very nice place to grow up in and to develop passion for All the beautiful things we have born with, so art and task and astronomy and passion for wine because, we are surrounded as said by fantastic wine regions from the north where the county classical is in the south, so with Montecino and Monteciano areas. So there is a lot to learn about these as well. You're surrounded as a child by some of the most acclaimed and highly admired places in the world. What was it like as a kid? I'm sure you were surrounded by people drinking wine, but were you involved in the art or did you just kind of take it for granted not maybe realizing how people have such an affection for Tuscany when you're just born there? You know? Well, as as Sienna's people, we are all very proud and, we've very strong roots that we develop since our childhood because, you know, in Sienna, there is the palio, the horse race. So the idea of art, is born with us. When you win the value, your contrada goes and celebrate first thing in one of the most beautiful churches that, that is in Sienna, provenceano church, or the cathedral of Sienna, so you really walk these beautiful medieval tiny streets every day of your life. So it's not every day of your life that you actually think about it, but, you give a lot of value to this. And that's why maybe sometimes Chinese people look a little, you know, not the nicest ones. A little close minded and, yeah, because they they have what's special. Yeah. Because they've always been aware since the middle ages that they have something special for sure. And, you know, Sienna used to be one of the most, important cities in the middle ages, one of the biggest of Europe, with that one of the first university of the world, one of the centers of finance of of Art said with the gothician in style. So since that time, the center of culture, and we can say that, we still are in, in many senses. And now, even more aware, I believe that we have a a fantastic tradition also in the wine business and developing of a beauty culture. Mhmm. And so were you thinking about joining the wine industry when you went to trieste? So, yes, I'm born and raised in Sienna, but I stood quite strong. After school, I went, I wanted to study in another city and went, to three years. There is another fantastic sick, sitting in the northeast of Italy with this, very different, culture. So the idea of, the middle europe, so connection with the Balkans, the former Austrian Empire, and Italy. So, very, very interesting to know the C influence as well. Mhmm. And there I studied at the interpreting and translation school and then I studied. I have a politics and international relation background actually. Then, you know, the strong roots of Sienna called me back. I went back to Sienna, and there I fell in love with wine again because, I I've always thought, well, this is something that we are born with exactly like art. Right. And, I wanted to get to know more about it. And, of course, did the summary course, did the WST. So I started to to do the classic, first steps. And, also, the very important first step was, the work at Pogentico that I I did for about one year, one year and a half that helped me to get to know the the product and montalcino people and the population. Even more people. I say people because wine is always made by people and and you you get to know different experiences, which is the most important thing. Yeah. Thank you so much for sharing that. It's cool that you got that space to travel. And I was just in trieste last weekend, and it was gorgeous swimming in the sea. So I can only imagine, but then you were called back to the place you had grown up, and I know Pojantico is like just sell the Montecino. Is it closer to Teverneli versus Arjana, which is closer to Santañelo? Well, if you think of the Montalcino population, Ojansico is in the south west area, so not far from us in Argentina. Oh, god. But up the hill, just up the hill from where we are, about, I would say not more than five kilometers. Okay. So it's a similar area, but different microclimate. Yeah. They seem to have, like, pretty high altitude vineyard. Yes. Yes. They are really one of the highest, attitudes in Montalcino. Because your altitude at our Johnos ranging from, like, two eighty to three sixty ish. So are they closer to four hundred meters? Yes. Yes. Exactly. Yeah. Nice. That's wonderful. So you started in wine sales and hospitality with them, and then you met Ardano, and you were also a sales assistant there before your current role today What drew you? What attracted you to working for Johno? I believe that starting India's hospitality is, one of the best way to get to know the wine, not only the wine, but also people that love wine. So you start to approach these, from different aspects. So, you have to know the wine, you have to know the production. You never know who do you have in front of you while you are explaining the wine. So you really have to take care of different details depending on this as well. So it was a very, very good school. And then, I moved to to Arjano because, I wanted to work, more in a sales position, and I had this opportunity here. And after about three years of working sales department at the winery, I became, say, CS Global export manager last year. So I'm really thankful for the opportunity that I got, and it's, It's a very, very beautiful place. You've been here. So you can also share your experience. But it's definitely a unique beauty, the one over the charm and the history that lays here. It's, something quite, not easy to find because of the history because of the history of the winemaking here as well. Right. And the the unique art that we have Absolutely. I I think every state in some way is quite blessed in Montalcino with a story of history and uniqueness, but I haven't quite found a gem quite like Artiano with basically the history of the Petchie family since fifteen eighty and now the Estev as family and seeing the honor that they have placed on the history of the space while also kind of in a contemporary way making it a new home for the arts and the wine cellar and this amazing treasure trove, I think, but not only of things, but of people. And that swimming pool overlooking the south of our of Montalchino, I think, I've never seen anything like it. So for those who are in the area and have the freedom to visit, I truly would quite highly recommend a stop at Artiano. And, yeah. Yeah. It's been about ten years that that Arjana's been acquired by the Estebes family. So Arjana is one of, the most historical producers and properties in Montalcino belong to several different Italian families. And in two thousand thirteen, andrei and Lillian Estebes, so from a more tropical country from some power acquired the property. And, they've been fueling, investing, and regenerating the energy of of this place. So with the work of, our CEO and winemaker, Bernadine O'Sani, and our agronomists, Francius Comanari. So they've really, started from the soil, composition, investing in a study, that helped us to analyze the soil composition of our property and then to adapt all our decisions in the vineyard and in the cellar depending on this. So really focusing on the terroir. Mhmm. And of them most interesting aspect of Sanjay. So it's a particular sensitive note. Sanjay has very different expressions depending on what's planted and it's affected by anything that can happen during the production phases. So the location is very, very important. And their work started in the vineyard. Also, this actually started even earlier. So to practice the best possible agriculture to stop, gradually to use chemical fertilizers in the vineyard. So we are right now organic certified, but we like to say yes, organic, but we go beyond. So the word we like to to use the most is regenerative because this carries together the idea of, to introducing life in the soil, having a very lively environment in the vineyard because if you have a life in the vineyard, if you have very rich soil, you are more easy to reach balance in this ambiance, balance and biodiversity. And when you have these, it's easier to have a balanced wine and let the divine ex expressed the most of the elegance and freshness and the different about expression of sangroveza. So they selected six different parts of sangroveza that we started to unify and age separately. And since two thousand fifteen, also we started the production of our single vineer Bruno, that is Brunello Vigna. That's so oh my gosh. I love the swine. Well, it's so so let's talk about that briefly to your point of the delineation of different soil types. Like, there's a ton of different kind of sections of clay versus limestone marl on the property that are all intersecting, and Arjona has done incredible research to be able to discern the locations of those soils and their effect on the vines. And I think it's fascinating that the m one clone of San Duvez seemingly originally found in that four point four hectare vineyard where Vigna Desuolo is perhaps registered now as the Bonfi clone being researched as perhaps the Arjano clone. It's a an amazing story for this wine, this single vineyard Brunello, the vigna del Swolo. It's an outstanding wine. I love that wine. Yeah. So what we can say about this vineyard is that it's a special vineyard for us planted in nineteen sixty five. So it's been here for a very long time. And this actually also give us a longer side Mhmm. Give us an opportunity for the future because from this vineyard, Franchesco Monario, our agronomist, together with a team of the university. So they are actually select thing, what will be in the future our Arjana clone because, he planted an experimental vineyard selecting a hundred plants from Vigna del swallow and from there after a long experimentation, we will be able to select, Arjano Clones, and we started the first funifications last year. So we are about to start the harvest, and we'll do the second one. So we will see, the second stage of it. So it's September tenth now. So you'll probably be starting harvest. In the next week or two, do you think? Yes. This year, we will see, but, it's been raining, during springtime, May and June. Mhmm. So it's gonna be more of a classic vintage for Montal chain or not starting early like we did in the last years. Mhmm. In early September, the first half of September, we were probably starting about ten days. Okay. And then we can't move on without congratulating you on the wine of the year last year. Arjano Bernelo. It's an amazing acclaim and and well deserved. So congratulations. We also, of course, make the Roserimantalchino, but also some super tuscans. Let's talk briefly about Arjano, NC and Salango. The wild boar of wine. I know that the cabernet and the petite bordeaux are also planted on the property nearby the San Diego. Is that right? Exactly. So first of all, thank you for the congratulations. This does not go straight to me. I I I prefer to say this. So it's a whole of a team work and, especially of the people that have been shaping all these in the past ten years. It's a recognition of ten years of work. That I just told you starting from the vineyard then to the seller, refining the identity of our John wines, especially on the San Jose production. So with the more elegance and that were expression. And then I didn't mention it yet, but also fun tastic renovation of the historical buildings that we have. So this is the result of, a long time of works and and commitment of the whole team. And, yes, we don't like to speak too much about, awards and prizes, but this, finally to see an international recognition makes us all very happy. And, yes, as you said, Arjanov has a very traditional side, that is the expression of Montalcino operations, Rosa de Montalcino. That is definitely my favorite wine. I have to say. Rosa, the Montalcino, is a is a wine that really expresses, the full potential of San Jose when it's young and pure with a a short period of aging. And, of course, that is Bruno and Bruno Lavinia de swallow that are, one of our main focuses. And, also, the super tuscan side because historically, I don't know, has been one of the very first, producers in Montecino to plant French varietals, and, thanks to the collaboration of the former owner of Arjano. I'm in Marona Chinsano with Jacob Motakis. Solango was created. And solango is still one of the most iconic super tuscan with this special blend that is, based on Capernet sauvignon, about fifty, sixty percent depending on the vintages, then Merlo and Petiverto, twenty, twenty five percent, and the rest is Sanjay Vais. So very border style, but with, a strong identity, strong task and, Mediterranean, Montalcino Southwest area. So really recognizing the terroir in this super task and as well. And, also, and see that is, so younger, more energetic, expression of a super tuscan with this special juicy fruit that we only age for six months in Baricks. It's a cabernet sauvignon Merlo and Sanjay. So also in the super task, and we don't like to push too much the okay notes and aromas and let's express the different varieties. Yeah. It sounds like not only the motivation in the vineyards, but in the wines to express this clarity of fruit and in the precision of winemaking by letting the vineyards and the grapes do what they want and what they're trying to do. And it sounds really like Francesco has this mode innovation of being a steward of the land and you, a steward of the story. And I just love that motivation. I know too, there's quite a wonderful dining experience to be had at Artano, and I did wanna ask you, like, being from Siena, some what are some of your favorite food pairings with the wines, from Montalcino? Do you think Margarita? Well, in this, I I I have no special secret. So I'm a hundred percent Italian, and I cannot live without pasta. So so, I I have to say I love pairing, etcetera or our NC as well with this very juicy, nice fruit with many different tasks that can be also vegetarian ones. So not forcing having meat dishes that we have in our task and traditions that are amazing and, yeah, and we remain my favorite ones. I have to say, but, there are many nice paste of dried tomatoes or, yeah, anyway, also some pasta with some, it's very easy to drink. Or Also, for example, with cheese, cache of paper. Yeah. There's no argue with that. And when you when you travel to different countries around the world, like, have you found cuisines in other countries that go quite well with your wines? Totally. Yes. Yes. I think, of course, in some places, it's easier to pair and you If you go also, for example, to Latin America, Central America, well, it's easy like in the US as well with the super tuscans wine with the many barbecues and asado and Churrasco in Brazil, So the meat dishes that you find all over the world are very, very easy to pair with tuscan wines, but also if you go to Asia, for example. So Yeah. I was one Beijing duck. So Yeah. Is is perfect. With the supertask and wine. It's magic. I love this. And then how do you feel the next generation? I know we have a few minutes left, but how do you feel about kind of the relationship of the next generation of wine drinkers? With such a timeless story and brand as and wines as our Johno and how can there be a relationship in a bridge built between the next generation of eighteen in Europe and plus twenty ones in the US, perhaps with our Giano, is it the style of the wines that attracts new friends of wine, or may it pre be the story, or something else that could build this relationship? So this is actually McKenna, not an easy question. This is, the new challenge of the next year's for all of us in in the wine industry and wine states. What I really think, and I still consider myself young, if maybe if I'm not lazy, I'm I'm in You're done. Don't worry. Yeah. What I think is that, young people want real things. So want to learn and to trust the people that they are dealing with. So I think that we have to tell more about our stories and to share more about our, production that is, is a story of passion that tells about the story of our territory and very committed to the sustainability challenges. So our organic is plastic free winery carbon neutral in in the emission of the production. All these are certifications. And we also got the equality application last year showing our commitment not only in the sustainability of the environment, but also from a social and economic point of view. So we should focus more in telling our stories straight to the younger generation because it's the best way to get their audience. I I I don't think that young people like easy things. You just need to get their attention. And with the idea of making good wine, making it in the most sustainable way, you already got a part of it. So well, sir, thank you for sharing that. Yeah. I think the word authenticity was the most googled in twenty twenty three. Exactly. Yeah. We crave. There is no gimmicks somebody had, especially with your story. Oh, thank you so much, Markim. Yeah. Is there anything else finally that you'd like to share with the listeners before we part today? I'm so delighted to hear your story. Well, the only thing I can share is is more, about our team work. So, also, to say that, Artiano is what is today because of the work of a fantastic team that is also so generous in sharing our work. And, so we invite, all the people listening to, to come and visit us because, we love to have people here and and share story about Montachino and about, our beautiful property. And dine and taste wine under the stuff. Absolutely. Oh my goodness. Well, abundant blessings on your upcoming wedding and all things going on, for our John wanna thank you so much for your time, and I know that those listening can't wait to visit. Fantastic. Thank you so much, McKenna, for your time. Thank you for your support. And, it's a great pleasure to be working with you. Dido. Thanks so much for being here with me today. Remember to catch our episodes weekly on the Italian wine podcast, available everywhere you bet your pods. Salute.