Ep. 2434 Giulia Stocchetti interviews Alberto Sabaini and Sara Piubelli from Cantina Sabaini | Next Generation

Sabane is only at the beginning of a is a knowledge of territory. I think, that quality is fundamental. The why must make, use smile and express the territory where it's come from. The soil, the vineyard, and the family are the winning choices. The future of our company must be characterized by the quality and the passion for work for me. Ben Venuti. Welcome to the next generation. With me, your host, Julia Stochetti. Join me as I take you on a journey to discover young stars of the Italian food and wine world, PRonti and Yamu. Chawatucci, and welcome back on the next generation. Today, we are back to Italy after the Chile episode, and I'm taking you to Elazi. Elazi is on the eastern part of Verona, and it's a stunning, amazing place with a beautiful ancient rock band that's a kind of castle surrounded by amazing stunning vineyards. That's here that Famira Sabayini makes his own wines out of indigenous group varieties for really the new generation of consumers. So, Familla Sabayini started as fine growers in the thirties with Anberto sprint friends. But today, Alberto and Sarah are gonna drive us from their story and what are their future plans, because we're curious to know what the new generation is up to. Because something quite interesting is that before the brothers are better in Ricardo to cover the business. So, Camilla Sabayini used to make wines just to be sold in bulk or used to grow grapes. But with this new generation of passionate by makers, they started offering their own wines with their own artistic label. So it's with the huge pleasure that I welcome Alberto Sabayini and Sara to the show. Chevara Gatsy. Good morning. Good morning. I'm, Alberto Sabayini, and I represent the fifth generation of the family farm and the second generation of the winery. I was born on September fifteen two thousand two. I completed my high school studies in agricultural Technical Institute of Lundigo, and then a free year degree in a technology at University of Fudina. That's fantastic. Good morning, everyone. My name is Sarah Pibelli, and I was born on February first two thousand and three in Swave, the beautiful city of wine. In fact, my family's origins are agricultural. Sometimes I also have, in fact, my dad, I'll have her in my passion as always been for rain communication. Indeed, I studied at Decopronico, linguistics High School, and then I graduated in foreign languages for international trade. This is what led me to follow the forensics department of the binary. Oh my god, Sarah. That's unbelievable. We studied the same thing. I guess you went to Corona to take foreign languages. Right? Yeah. You're right. Yeah. Oh, my god. Yeah. Maybe I did it, like, a few years before you, but, okay, so we got basically pretty much the same background. It's really, really interesting. Thanks for sharing. But I was wondering what drove you? To become a winemaker. I mean, you were, like, forced from the family, or it was you and yourself who wanted to take over the family business? I always wanted to know what goes into making A wine. This has driven me to study by making with the patient. My family has always made me beard the wise word. The good thing is that the patient comes from working and the San Diego child, have always been active helping in the vineyards and in this era? When you were a child, what was your favorite thing to do in the vineyards? Do you remember some specific moments, some special moments as a kid? The harvest moment, in particular, when I was tied, is a very happy moment for the family and, working together. I'm curious to know more about Cantina Sabayini. When was the business founded and who started the whole project and who's actually the heart and soul of this winery. Katilla Sabini was born from a challenge of all my parents, Adolfa, in two thousand and six. From simple great suppliers to the dessert to make wine. We were small, and we could not have many collaborators in the company. So that then, ma'am, have always, follow it, creating custom wines for other butlers it was here, and my brother, Ricardo, and I, along with our parents, wanted to do something more, enter in the word of bottling. The Sabayani of today was born with the reversed s in two thousand and twenty two with the integration for the company one shop on July twenty two. A k date where everything began. The soul of the company is precisely the equation of our to parents. The company is the first and the foremost, family that helps, say, each other. So it's really a tight family and you work together. And you're still all involved in the business, like, you record on your parents, or it's just everything in the young generations' hands? Yes. All the member of the family is important in the family business. Can you please tell us, like, where are you located? And what was the first line that you put in the bottle? So let's say, first of all, the Cantino Sabayini has one hundred and fifteen So it's owned. The ninety percent, more or less, is destination to the Balpolicella comport, and the least ten percent is destination to the white varieties, such as Swave, pinot grigio, and, of course, chardonnay, And you state, we own our six with a unique history and identity, of course. In fact, we find the red grape hill of Elazi, which is destination to the production of Corvina. Than the white grape hill of Elazi just generated to all our white varieties, or as in for Pino Grijo and Balpulicella GOC. Where the La Zecasso is located more or less. And then finally, of course, Monteto to Malone for our Amarona, which is our most important production, of course. Oh, by the way, I have to say huge congratulations for your latest award from the counter because I saw that two of your ads really scored super high points. So that means you're on a good path, I guess. Are you happy about that? Yeah. I really thank you. First of all, we are very, very happy to have received those big prizes and awards. You know, we are very young. We are a young team and the word of bottle is new for us receiving these two important awards from the counter really helps us to grow day after day. So we're very, very happy. Yeah. And I see also that you got even more rewards from other wine guides like five star wine, selection, and other international important. Right? Congratulations. You're so young, but you're receiving so many awards. I really thank you. Thank you so much. You're most welcome. But now I got a question for Alberto. What was the first line that you put in the bottle? Marona, two thousand eighteen, This is the first amarone product when, we opened a wine shop. Oh, wow. And, started the business in, bottling in two thousand twenty two. Nice. And then I was wondering, What is the most rewarding moment during your day and what is the best time of the year in your job? Being able to follow the birth of wine from the winner to the seller and, following the cycle of the plant and the season is for me, magical, and a unique pure originality. The moment or, radar, the moments that excite me the most are the pruning when everything starts and the harvest, which I call did exam that, we white makers have every year. Oh my god. It's like the Maturita. Right? Yes. Yeah. It's like what are we doing Italy after high school? We got this big exam that we call the Maturita, and it's like a nightmare, but it for just use. So it's also an important milestone in someone's path. So, yeah, I totally agree. Alberto, like this metaphor to see harvest like the Maturita. I just love it. Am I gonna steal it and use it in some future interviews? So while you're doing your job, do you rely more on technical precision? Do you count on your instincts? Do you do everything by yourself? You get someone helping you out? How does it work? I'm very lucky to be accompanied on my journey by the Waime maker Giuseppe Carti de Prati. This given me the opportunity to learn every day. I strongly believe in our territory, which is the key to success, and, authentically. You know, in my past life, in my previous life, I used to work with Jzepeka Terre too, but I was making so often. It was years ago. And I think he is a great, great technologist, and he really knows the terwar and he knows how to make really good wine. So I'm so happy to hear that. I didn't know it. That's beautiful. Fantastic. But now I want to hear Sarah's voice. So from your point of view, from a wine lover's point of view, What's your favorite wine that Alberto makes? What do you think is, like, a wine for everyone? Let's say, in my opinion, the Balpol Chella DOC is a great wine, is incredibly well matched elegant, and I will say also refined. It pairs well with fish in the summer, and with all the Mediterranean cuisine in general. It's like, according to my opinion, a very dynamic wine as is is temperature. So it can be paired, let's say cooler in summer, and more enveloping in winter is truly an incredible wine, my opinion. It's like black. It works with everything, and it's like four seasons, wine. It's always time to open this Yeah. You're right. I was curious about also something else because it's not always easy to work in the family and Alberto. I know that your brother, Ricardo, who first I talked to a member is also involved in the business. So how is working with your brother? And what does he do? Ricardo is my other brother, and, deals with the the sales sides of the company. He had a great passion for the wine and for Vadilazzi. He often brings new ideas to the company. We are a great couple, each will, well defined role and, personal skills. So when it comes to making the final blends and making new wines, who's got the last and final work? Alberto from the technological point of view or Ricardo from the sales point of view. How does it work? Let's say that they, as Alberto just said, they are a great couple. So they really collaborate a lot. Let's say that Alberto being one of the winemakers of the winery has the last for it, of course, because of his technical precision, but the help of Ricardo is always necessary. Nice. And, Sarah, I know you are the new entry of the winery. I mean, you just started working with Sabahini family. And so can you please tell us what do you do? What are your impressions so far? So let's say that first of all, I discovered Katina Sabini during my family course. I was really enchanted by the young team that makes set up and by the desire to tell a story of a unique territory, such as Baldilazi, through the production of wine. So I gradually helped the company in various times, such as in the wine shop, during tastings, and fares, making me understand that this was the right company for me. What is so important is that I have always seen a strong family bond, and this gives me a lot of motivation talking about my job, let's say that the most exciting part are the relationships I build with my various customers. Often, they can evolve into a friendship. It's like a constant exchange. The most challenging part and aspect or however is the interaction with different people. You know, the world is changing, and it's a fundamental aspect knowing the best way to approach it. In any case, in my opinion, wine remains computability, happiness and everyday life. And perhaps these are the clear winning words that give a good communication to and Hayes Wine. So, basically, from what I got, you're on the sales side. Right? You take care of export, I guess, or what? Mostly about the export and part of the binary. Oh, nice. And where do you export your wines, what countries? Let's say that Italy remains for us a very important market. And in a word in general, we are present for, more or less, say, forty percent of our own production, mainly in Northern Euro, China, and also the United States, and talking about the annual production. Let's say that we have more or less one hundred and twenty thousand bottles, which are, of course, the selection of our best grapes. What is your workforce? What is the biggest production of yours? Well, let's say the among the best selling wines, we have, certainly, the Valpolicella comport in general, but with the Valpolicella doc and the Valipuliete Pasto superior doc, of course, a lot of interests goes to the amarone docG, and especially in China and in the United States also to pin a gray and to the soviet EOC. Let's say so that our reflect ship wine remains the Valpolicella DOC, which is, as I said, before, perfect for its elegance and everyday usage, but Amarroni remains the most important point of reference which is for us a unique and indelible signature of our territory. It's what best expresses the present and the future in short is like our challenge against time. Fantastic. Thank you so much. And how do you see yourself in the future? Like, do you see yourself in the wine world? Do you see yourself continuing into the export field? Or what do you think you'll be? When you grow up. I will really like to continue dealing with the export on part because I have both formation on dissomelia level and, of course, a academic formation on international trades So it's what really makes me so enthusiastic. So I will be so glad to continue in this field. Okay. What is your favorite one in general? A one that you're really enjoying this moment of your life or a one that gives you inspiration. I like a lot, pinot noir. They're both funificating in red and also, of course, classic method. So I'm in a time of my life, which is so into pinot noir. Okay. Nice. That's awesome. But now back to Alberto. So, Alberto asked Sarah about her future. Now I want to know what is the vision of yourself in the future? Like, how do you see yourself in a few years? Sabani is only at the beginning of a is a knowledge of territory I think that the quality is fundamental. The wine must make, smile and express the territory where it's come from. The soil, the vineyard, and the family are the winning choices. The future of our company must be characterized by the quality and the passion for work for me. That's amazing. And I was wondering if someone is around your area in Elazi? Would it be possible to come to visit you to make a winery tour, wine tastings? Do you welcome people at your place? Yes. Of course. We have a very active hospitality comport here in our headquarter in Valdilazzi. We do a lot of tour the stations. And, of course, we are very present in manifest. The most important first, very active on our social media. Oh, fantastic. Can you please tell us your handle on social media? How can we find you on social media? Yes. Of course. By writing, for example, on Instagram, Cantina Sabayini, and, of course, in our website, which is always fulfilled with the newest informations about the Vannery in for Martinez Sabayini. Thank you so much, Sarah. Okay. Now, Adberto, I'm so curious to know about this upcoming harvest. It's going to be the twenty twenty five. Yeah. How do you think it will be? The season for now is very good. There are a very big quantity of, the grapes in our vineyard and very quality and, particular the sanity of the grapes. Prospect, we are very happy for this season. Let's keep the fingers crossed. That it's continued to be so nice. So we're gonna have a good harvest and really good ones. Talking about wines. Last question for you, Alberto, I swear. What is your favorite wine in terms of winemaking? Like, what wine do you like to produce most? White, red? Laura, in particular, I like the, baron de la Valle, and, it's process of identification. The harvest, manual harvest, and, in particular, the art of, drying the grapes with the paciminto, and the finish in the wood for the aging of this, particular wine. Okay. Now I got a question for the both of you. What do you drink when you are with your friends? I usually drink bubbles in the most, let's say, enthusiastic moments, but I am really into rats. I like a lot deeper part of the Valprodicella. Let's say, in a normal occasion, the Valprodicella doc during a dinner, especially a meat dinner, I will say I worry pastor, which is so velvet in the mouth is like butter. It has those strong centers of mature bread fruits. So I really like it. And Alberto? For me, the same answer, and, depends in particular from the situation and the moment. But I like a lot of the sparkling wine, like, Gaganigas Pumante or, red, and white in particular, I like, suave or pinot gris. And you produce both, right, seven pinot gris? Yes. Well, guys, I guess, we sent pretty much everything, and it's time to wrap up this episode. But if you have something like to share with us before we close the episode, you're most welcome to do it. So for us, it will be so important to thank you and come visit us to see the story of the family, our territory, and, of course, letting you hear us taste our wines trying to build for you indelible memories. A big thanks goes to Italian wine podcast. For this great opportunity. And, of course, another thanks also to you, Ayers, for, being so passionate about the quality of Italian wine. We can't wait to see you in, Cantina Sabayini. Thank you. Thank you so much guys. Thanks to the both of you for sharing your story and something about yourself and what you do for leaving. I literally can't wait to come to see you and get to taste your wines because I'm sure I will be so positively surprised. So, and see you next Sunday with a new episode of the Italian when you both casta. Gracie for being with me today and listening to the next generation on the Italian Mind podcast.