Ep. 1914 Giampaolo Tabarrini | Wine, Food & Travel With Marc Millon

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 wine food and travel. With me, Mark Millen, on Italian wine podcast. Listen in as we journey to some of Italy's most beautiful places in the company of those who know them best. The families who grow grapes and make fabulous wines. Through their stories, we all learn not just about their wines, but also about their ways of life. The local and regional foods and specialities appear naturally with their wines. And the most beautiful places to visit. We have a wonderful journey of discovery ahead of us, and I hope you will join me. Welcome to wine food and travel with me, Mark Millen, on Italian wine podcast. Today, we travel to umbria, to the wine region of Montefalco, to the town of Montefalco, and to the Frazione of Torita. To meet my guest, John Paulo Tabarini, who is a fourth generation in his family business and is going to share with us the story of Azienda Grikala Tabarini. Chow I'm so sorry, we're weren't able to do this podcast at Vin Italy last month. It was such a crazy time. How was Vin Italy for you? Chiao, Mark, everybody. Well, I was so happy about Vin Italy this year. First of all, we saw all the faces that we wasn't looking for or watching from a long time. Last in Italy, yes. Many people from Europe, states, Asia came back, to Verona, to attend to the fair, but not as much as usual. This year, just from the first day, we saw all the whole friends coming back, and that was a beauty. Because let me say, Mark, that that was the really first in Italy where we hugs each other, and we didn't miss anybody. So, I had a very good feeling from last in Italy, Mark. Yes. I thought it was, an extraordinary atmosphere, right, from day one or even starting the day earlier when I saw you at opera wine, which we'll talk about Oh, yeah. As well, which is Oh, yeah. A special event. But, you know, at at Opera. Well, you said it really it'd be true. Just at Opera, we got the same feeling, and we was talking to each other. You know, Opera is not only a meeting point for producer and importers and journalists. But it's mostly the day where the friends, one maker, talk to you, you know, so we meet each other and all of us, we were just talking in the middle of the events and say, there is a different smell. It turns smell better, of course, because all of us got the feeling that it's going to be a different year. That's is a really good departure point. Well, good. That's great. And I'm glad that it felt so positive for everybody. Everyone I've spoken to had that same feeling May coming to Vin Italy over many, many years. I was very, very excited this year. So let's hope it's a good start to this year and for Italian wine around the world. Now, Jean Paulo, some of our listeners are located all around the world. And although they may have heard of Monte Falco and its wines, they don't really know the place they haven't visited. I know some have, but many may not have. I love Monte Falco. It's a very special small place. Can you take our listeners there? Can you describe Monte Falco and the wine country. Well, you're definitely true. Monte facto is not so known, with his own name because, you know, Mark, what let's talk about the territory, it's the bottles. And Montefalco do not produce a large amount of bottle. Think that the main wine that is the Sanrentino, it's, almost one million bottle, one million bottle for all the work. So we're talking about a very small production. But if it's true that not all the consumer, no Monte Fargo and his brother, because Monte Fargo doesn't produce only Sacramento. Proproduce a beautiful Monteferroso that it's a blend with mostly San Jose. Montefaca produce a great white wine that is Terbiano's Paladino in historical grapes. So Montefaca is rich in terms of, beautiful wines. The only point is the only problem is that the availability of such products, it's very limited. So, and of course, every bottle took to a subject. So the more bottle you have, the more time you talk. So we are limited because of the bottle. But let me say, Mark, that it's true that many, many, many consumers doesn't know deeply about MonteFago, but be sure that all of them had to list Once in the life, they eat at our table. Montefaco and umria, the art of umria. It's a place where the most raw materials in terms of foods are coming from. So when you you heat at your table, cold cuts, tsunami, sausage, this is our tradition. So you heat at our table. When you heat, truffles, black truffles are coming from Hower Here. So you had a bite of our territory. When we talk about Landos, so the Canadian account that we share with the neighbor, Tuscany, and there is a daily challenge about that. And in even more, let me say everybody in all around the world San Francis from Assisi. Assisi is just next door. It's five minute driving. So if we talk about Montefaca and in a large cycle, everybody know Montefalco, or he did the table on Montefalco. That's really good to place it in context. And I remember Monte falco, the town itself, and it's been many years since I visited Monte Falco Chão Paulo. I remember it is such a beautiful, small town that is really worth discovering. I can remember going up into I think it is it the bell tower of the of the town or Lauringhiera de Lumbria. This beautiful view across the wine hills, these gentle hills, across the roofs of the town, a really special place to come and visit Well, Montefalco, we are here so lucky. We're so lucky because as the happenings drop down on the peninsula, in the area of ambria, he make a circle and it start to go down again to the south. So think that there is this circle of mountains, and in the middle of the circle of mountains, there is a hill. And this hill in the center of everything, it's Montefalco. And from Montefaca, you can take a look to any senior other town that is on the round. So when you say Montefaca is the green balcony ofumbria, It's because it's this just beautiful hill surrounded by the green with all the mountains far away all around and all the villages, medieval villages hooked on the mountain. So it's, yeah, you're right. Mark, it's something that is not easy to describe. We talking to each other and we understand each other because we had the chance to grab it, to be there. But it's not easy to describe how beautiful it is Montepark. No. I I am gonna tell our listeners they have to visit, and they have to come and experience it themselves. Now I want to just mention a little bit of history as well. As one is standing in Montefalco and seeing this beautiful view all around. One might catch a sight of birds of prey of falcons in the air because it's an area where falcons have traditionally been. And, the, most, the, most, the whole stuff in, holy Roman Emperor was very fond of Montefalcon. In fact, did he rename the town? Is that what happened? Exactly. The name of, Montefalco in the past was, so the name was, and federico Sagono renamed it as Montefico. So the mountain for falcons, sir. Yes. There was a long tradition of falcons. And you know, Mark, I like to know something in advance because that's it's a reason from a recent research. We discover that Falcon's from federico Segundo didn't give only the name to the town, but gave the name even to the Sacramento. From a recent research, historical research, we discover on, a museum, but as, as you know, there is, a lot of information over there, that one federico Segundo was in town, Falcon get sick. At that time, there was a poison to give to the Falcon to save them. And it will start with the flower, the violet one. And to be extract because as you know, this flower, the violet one, have good elements inside that usually are extracted with the apple. But the time to do the process, it was very long. And, such a reason wasn't available, in Montefalcon should come from the south. But the time to ride with the words from the south, to the to the center. It was too long. So hold the doctors, his local doctor, try to do a poison with the violet flower hugging the wines. And they gave the wines with the flower. To the falcon, and all the falcon being saved. So the name, Sabrondino, it's from harabin. It's Satral. So the same wine that saved the sick falcon, because for Puerto Rico, segundo Falcon was sick. So the Sanrentino is the one that saved the sick Falconet for for the Rico segundo. Oh, that's an incredible story. I'm really glad to hear. Oh, you got it for first. You see, you're got it for first. We didn't yet release such news, but That's incredible. That's it. Yeah. Well, John Paulo, let's talk about your family, and you're the fourth generation, growing grapes, and making wine, and you've really done a huge amount to put Monte Falco on the world wine map. So tell us about your family story and your own story. Yeah. Well, I got the company in, in nineteen ninety six when I was, twenty two years old. Of course, at that time, I was very young. My father has the most of the grower, didn't trust about the son. No. You know, and so it didn't give me the property, but it simply ran to me the lens. Just to give me a chance to prove him that I was able to handle the agriculture company. Let me say that, my family didn't want that I keeps ahead. The agriculture work, the family always did this, and they always told me that that is not sustainable, be a grower. So it's better to do something else in the life. So go to work in a bank, exit in the morning with the jacket and the tape, and the birds and go into an office. So you have your hands clean. You do not sweat. You do not get cold in the winter for working the soil and doing the stuff. So my family tried to push me in another direction. She said, And at the beginning, a trial to follow also them suggesting. So I was following the agricultural company. At the same time, I was working as accounting in, in some companies and so on. So But after a few years, I deeply feel the need to do just one job, and the art moved me to the lands. Of course, my mama wasn't so happy. My father a little bit more, but at two thousand, at the end of two thousand, I become, the proprietor of the lens because I proved to my father that I was able to handle the Vigna that was able to handle the wine. And I said to them, I know that you dream for adults for me, but this is my dream. My mom cried a little bit, at the end, said, okay. It's up to you. So, I immediately start to build a new one because when I got the company, I used to do the wine inside the family house. So, you know, Italian houses in the countryside, house are very huge. And on the main floor, they used to be in the center of kitchen, and, usually on a side, the cows and the other side, there was the winery. So when I got the company, my one area was next door to the kitchen, with the old, old concrete, tanks, really hold wooden barrels and tools that was tools of the, nineteen seventy, nineteen, nineteen eighty. So when I got the company, physically, so I became the operator, I I got the chance to build my my first winery. That was something I was always removed. Let me say that at the same time, Mark, we moved from sell the wine in bulk to merchants and local people. We stopped selling the wine in bulk and we start to store and age it because the idea it was to try to make a bubble. One of the phrases that at that time, because I think that in the middle of nineties, Montefalco, it was in the Montefalco that everybody know today. It was another Montefalco. And in the middle of nineties, I remember that the most of the time, my father told me, Jambalo, are you serious? Do you really believe that people wanna pay ten thousand lira for a bottle of wine that is not yet a leader? When they pay two thousand liter for a liter. So I believe that your idea cannot work. So because the idea for a grower that the wine was in bottle, seven fifty is not the leader. No. Doesn't work. So it wasn't easy, but things work. Italian wine podcast. If you think you love wine as much as we do, then give us a like and a follow anywhere you get your pods. John Pianna, I'm going to interrupt you there because I think this is such an important story. It's because you took over at a time when Italian wine was poised to have a real renaissance, not just Montefalca, but elsewhere across Italy when a new generation was coming in and realizing the great patrimony of native grapes and the possibility to, yes, bottle your own mind, sell your own mind, but also be able to present it on a world stage and have people appreciate how unique and special it is, and you've been part of that story. Thank you so much, Mark. Yes. This is exactly what happened to the most of us. As I told you before, producer from Tuscany C. C. C. D. P. Mone, their friends, They are very close by friends because, we had experience together. We try to cross the world and be part of the work together. And, yes, we departed, in a period where it was really far away from the actual situation. Anyway, fortunately, things happen. And we start to present the wine, not only locally, but we start to present the wine all around the world as you talk. And that's it was, the first strange things because at the end of nineties, beginning of two thousand, you know, the most of the Italian rower didn't speak English. Let me say that my English was so bad at that time because when you hand the school in Italy, you know, just few phrases. You know, the cat is on the window. The pen is on the table. So this is what you know. And not with this, we'll do some with such pronunciation with a with an other one. So, we had to learn to talk to the word, just learning a language, and then, and this before, to start to sell a product. And so we've been definitely a word citizen, and the word hacks us. Because when we've been able to talk and present and show what we've been able to do, people appreciate it. And when people start to smile, that means that we make them happy. And when people are happy, things happen and things happen. We start to distribute the wine all around the world, the first, the words, and the highlights of all the press and journalists, but we never been satisfied of the success because we weren't following a success. We we will try to do our best and try to let understand to the people that This is something special to have a bite. And that's it. And then That's a wonderful story. And there has been much success, as I've already mentioned, operator one, the hundred best Italianian wines as picked by the wine spectator, remarkable gathering of wine producers from all over Italy, and Tabarini is there and in Gamaroro. So in all of the magazines and accolades and awards. So it must be a great satisfaction having started from really the time when wine was sold in bulk to the recognition that Monte falco now has. I know you've been a great ambassador for the region as president of the consortio, but let's talk about a few of your wines now. We don't have a lot of time left, but I want to touch on some of your wines so that our listeners can really understand what you're doing. And although Montefalco is known, foremost, for this extraordinary grape, Sagrantino, I'd like to start with that white grape you mentioned, the Trebiano Spolitino. In your case, I think you say Trebiano tabarini. Can you tell us about your padrona Bianco? Oh, yes. For sure. Let me say that the story of Turbiano's Paludino is, another beautiful story. I start to bottle Terbiano's Palbiano, around ninety nine, two thousand. At that time, the legal name of the wine was Bianco umbria, IGP, Treviano's Palatino. So it was just an IGP. It was in a DOC. It was in a DOCG. The market doesn't accept such product. Let me see that when I was in Italy at that time, we were sort of beginning of two thousand, and my first importance come to the to the booth. I come to them and say, shall Mike And may I let this team might Trebiano's Palatino. Before to learn to say it's Palatino, they were just ends up, and they used to say, Jampalo, please go ahead with the reds. And this is just to say, don't waste my time with this garbage. So as it's mentally, they was thinking something like that. So if you do not have the shunts, let taste them the wine, you will never been allowed to sell it. So in two thousand and four, we flipped the name from Terbiano's quality not to a fantasy and we call the wine Adarmando. So next year's Mike come to the booth and say, hi, Mike. I'd like to steal my new Adarmando. And what is this? Before you taste it, then we talk about. So they they don't see. They taste the one. Oh, this is amazing. What is this? Trebiano's quality? No. Yes. So and that you start to talk and things happening. And In two thousand and five, we went to a final tasting for Trebikari Gamberuro, so the same in six. And in two thousand and seven, Armando being a word for the first time, Trebikari Gamberuro. So when at that time, we used to be awarded for the reds, not for the whites. And even more, the only worded wine at that time inumbria was Cervaro de La Sala from Antinori family. But Cervaro de La is an international grape. He did not. At Armando, it was an indigenous grapes, hedged, and staying still up to the lease. So a beautiful story. And after this, there was the explosion of Turbiano's Palitino, a lot of wineries start to grow it. But if you go back to the story and you open the guides, blind guides and you go back. You see that I'm telling you the true story. Now to answer you, padrono de LaVigna, padrono de LaVigna, their twins, they're born from the same tanks. So we do have only one tanks per year of Tabiano's protein. Adar Manuel is what we use to call the first flower. So the wine that you drop out from the tanks. So it's going to naturally being separated by the skins and drop out by the tanks. Pader. He's what remained. So, hold the juice, all the most that is on the skin, the wet skin, and it's coming from a soft pressure. So And we call this second flower. There is a huge difference. Padrona de LaVigna do have a more powerful character. It's more strong. It's more than wine that the grandpa used to hit at the table at breakfast with the tornado. By the way, our breakfast is just the croissant and and coffee in the middle of the day around and ten thirty. We do have our breakfast. That is a panino, and with the panino, we used to have a glass of wine. So, Padrono de Limini is is the wine for for the grandpa, mid bread. So For that second breakfast, because it's directly the real one. The real stuff. Okay. I tried to do it shortly to tell you the short story of three business with you and the Orlando. But let me say the difference when you said the You know, you said they're not the true. That is a really good to say because in two thousand and three, we handed the work with University of Florence where we selected the ruins of Terbiano's Paladino from old our old vines. We do have vines that got over a hundred years old, on draft vines. And from such vines, we've been able to do a selection. And in two thousand and seven, we handed the hold the words to replace and replant new the image that are coming from, selected clone. So, yes, our Teliano is different because behind, there is a work, on the vineyard, there is a work on the lands. We did research. We study because Actlor Grower is not the grower at the time of my grandpa. My grandpa, it was a very smart man, but he didn't went to school. He didn't have the tools. Maybe he was even more able to meet to the things. But he used to tell me every time a good worker is a good worker if you do have a good tools. So we are better worker only because we do have better tools, and we use the better tools we do have today to make even better. Yes. Thank you for saying that Turbiano Tabavin is different because it's something that has come from a long job. Okay. Okay. And I just want to emphasize to our listeners, who may not have encountered Treviano Spolitino. It's a completely unique native grape variety, very different from Trebiano tocano, for example. And it's it has this richness and fullness and immense character that is really unique and must be sampled if you have the opportunity. Now, John Paulo, you've mentioned the Roso de monte falco, but I want to, which is primarily San Jose with Argentina, but I want to turn our attention to this extraordinary grape. Sagrantino, and about the grape, but also about some of the, I you produce a a number of Sabrantino wines. I tasted a remarkable wine at Opera this year that I really want to hear more about. Because it astonished and surprised me. But let's talk about Argentina. You know, San Antonio is known on the word that you say, rich, powerful, huge wine, rich intended. Let me say that the the product, it is what it is. But it's also something that is coming from how our minds. I used to say every time that wine maker is a chef, and the chef handle the material, the raw material. So it's like an egg. You can take an egg, and you can have scrambled eggs, the most easy things to do, or you can fry just the red. Before the cracker explain to everybody how it's possible to fry only the red, everybody said, it's impossible. Do it. But then it's very easy to do because Crackle describe it how to do it. So, Argentina, for me, it's not the wine that everybody think, and it's not for me in this way from a long time. Think that as you told, we used to do since two thousand and three crew. So we do not have selection. We do not have an entry level. We make singlevenient wine. Have recorder. Of every single vineyard produce a different Syrangino. It's like, if you do have a fruit tree in your garden, you see that the second point of the season that one fluid start to turn in color. The first one is on the south side. After one week, hold the other fruits of the tree, turn in color. And after a month, hold the fruits upright. But if you are going to pick a fruit on south side of the tree, a fluid on north side of the tree, one on east, one on west, the four of them, they have different taste, even if they are coming from the same tree planted on the same garden. So make the cookies exactly this. Every vineyard, make a wine. And we start to do it twenty one years ago, and everybody telling me at that time that I was crazy. And since that time, we're trying to do a Sacramento that is different, far away, from any other Sacramento, a wine that first of all do have a drinkability. We don't make wines that the market ask for. We make wines that we like to drink. And so we never fool somebody else idea. We fool how our home product. How are San Grande? They're fresh. They are crispy. They have a Neta Cbd. And first of all, they are drinkable even if they are young. Of course, we're talking acid power all over wine that deserve to be H. Because if you hate it, it's going to be even more beautiful. But anyway, before we were talking and, oh, another wine, our fourth, Argentina. The name of the wine is, Elvisvedico Domato. So our historical crew is called Grimal Desco, Campola Cherquain Cola Limaki. Now it's born in Bismedi Automato. Bismedigo, if you want a little bit translate, in English is contancreous. So they don't cantankreous. He's also a famous movie, Italian movie, of Adreano Cerventano where Adreano Cerventano was a wine maker on the movie. So there is a lot of double meaning, tribal meaning, on the name of the plant. And this one is far away from any other serpentine or this is light in color. It's super approachable. I had a lot of family story with a lot of friends at winemakers where I told them that it was been on wire. Okay. And they've they trust me. They trust me. So, of course, of course, it's that, but it's just to give you an idea. This is because We are a chef. And as a mission star chef, you have to be careful and handle raw materials step by step day after day and try to keep the final result in a direction instead into another because we do have a mind, and our mind is able to do everything. That's extraordinary. So was that the mind that was presented at Opera this year? Yes. Exactly. Openide was, the first time where Ibis Betico could from the seller and show himself, to the world. And it was a surprise. You know, I've tasted your wines on a number of occasions, and and they are always astonishing wines, but Sagrentino has this reputation rightly so for being dense in color in tan and rich in tan and and power. And the the beauty of this line was it had grace and elegance and still that structure. So it was a really beautiful expression. That means mark that one spectator staff who's in Alice and allowed me to keep a twenty twenty. A wine that is not yet released because we are currently releasing the nineteen, but they grabbed exactly the idea. Why they allowed me to keep it twenty twenty? A a wine that is so young. Because it's when you you take it once so young that you can underline even more how far is this kind of wine from the bad old idea that somebody can have about the ceremony. Sure. Because you know, man, people say, Tarantino is good after fifteen years, after twenty years from the release. Twenty twenty is not yet in the market. And as you're told, it's another story. It's another word. So thank I wanna really thank, all the wine spectator team, to allow me. And to trust, of course, they teach the wine for first, but, you know, there is a lot of people that has to taste. No. And but they they try and they say, John Paulo, you're right. And we get the idea perfectly raising even a younger, younger vintage at the top. Yes. Absolutely. Beautiful. Now, John Paulo, we've overrun our time, but I want to keep talking because this is so good and so important. I want to talk about one more wine, and that's the, and then I'd like to talk about your wine experience is what our listeners can visit and experience with you. And also, I would like to talk about food and wine a little bit more because I know there's such a rich gastronomy. So first of all, Well, it's our sweet wine, but it's not sweet. Yes. It is sweet, but it's not a desert wine. What I mean. See, sweet wine but not sweet. First of all, Sanrentino Vasitas coming from San Bernardino grapes that drive on the racks, you know, so it has happened for, it has happened, for a short time into an al in Amaton just to give you an idea. So when we dry the grapes, we do have a concentration in terms of sugar. But the wine that comes out, it's a little bit sweet, but at the same time, it's dry because of the tendons. Because at the same time, you do have a concentration, not only of the sugar, but even taste, smells, and so on. So all the character of the ribs are going up in terms of perception. You know? So the one we take, that is a story gal, is a very whole wine. It's a traditional wine. It's a wine that is not a desert wine. You can prepare with chocolate. It doesn't work with chocolate. It worked much better with salt and with sweet meat. This is something that we deliver. For example, it's perfect. Historically, it was spurred to the free range wild pigeon. Roasted free range wild pigeon. And when they used to roast it, they used to stuff inside the breast, a lot of bread with, pepper, spicy, and, other kind, pig meat. So they stuffed the breast with, with our beauty, but, again, with a lot of taste. So this is a wine that is preferred to be per with handy chains. Let me say that is, this is an after dinner. You hand your dinner, you go outside, you're street, looking at you, and you'll get your cigar, and you have, Sacramento. You know, Markita was also the wine of, and he's their breakfast. It's the breakfast. It's the only breakfast in Italy where happen, we heat a lot. So we used to have herrings. We used to have bar lights. We used to have, our cheesecake that is not what the word know as cheesecake because it's not sweet. It's a salty pizza that is done with the pecorino cheese and parmesan cheese. So it's we call cheesecake, but it's not the cheesecake. It's a salty bread with we used to pair with the cool cuts of salami, sausage, Capricola, lones, Copa, ham, and the passido was the one to pair at this breakfast. Okay. That's amazing. Sticking with food then, what would be the ideal typical Montefalco dish to have with Trebiano Espolitino, and the ideal with Roso de Montefalco and San Grantino. Just one dish for each. Okay. So the Treganos Palatino, I'm definitely sure because he's, Talyatello or Strangotti with the white truffle, YSC white truffle because one of the smell of the Trebiano's Palatino is the white truffle. And Trebiano's Polyvino, we didn't set before. That is a very hangable wine. And along the hedging, Trebiano's polity, you know, rise up the smell of white truffle that slowly move to smell of petrol gasoline as it is. Okay. Just to give you an idea. Okay. Proper with the white truffle, the tourbillono is amazing. If you do not have the white truffle, it's okay. The black one, but the white is even better. Okay. It's a versatile one. You can pair with almost everything, but I love the land. I believe the land fibers. Okay. Great. And finally, Sacramento. Okay. Sacramento is a wine that before we said it's good with huge dishes, powerful, dishes. Let me say something that somebody probably say, you're crazy. Well, I would like to say, let's have, Elizabeth Odomato, the new Sacramento as an appetitivo. So you can, leave just a slide of salami if you wish. But, of course, that is the one that You can have with pasta. You can have with meat, but I wanna say a craziness. So, San Juanino and salami. Okay. I am having take mine. I can understand that. Yeah. It's such a beautiful line in it. It would have been even better if we'd had a slice of Wumbry and Samami at your stand at that opera. Yeah. I got Mark. It's, for me, it'll be better. The model is a wine for the fifteenth of August at twelve on the beach, on the rocks with nothing. Oh, okay. I'll imagine you're doing that this summer. Now finally, our visitors are going to love hearing this story and are going to want to visit. What can they experience if they come to Tabarini? Well, thank you for the question. Well, in the last, fifteen years, I started to dream a lot to my winery, because as I told you, I was born in a small winery, very small winery. So I always dream for the opposite. And along my trips, I collect a lot of ideas, and I try to keep all together. And after eleven years of works, we handed a new winery that is mostly full to host the guest. So we have outside the huge spaces with patios. We do have a theater, and the theater is not just to listen to somebody singing, but from the bottom of the theater, there is the vineyard, and there is all the villages who could look down the mountain what we were talking before. So the theater is just to enjoy the nature, listen the birds, watching the big birds, not Falcon, but we do have, we call it, it's a small Falcon, but they very often all around long air rabbit, running on the field. So this is the outside. Inside, it's like, we do have, a huge American bar. So it looks inside to a South Africa winery or a napa winery with huge space inside. And we do have a greenhouse in the middle of the reception area where there is, three hundred years old, lemon trees, with lemons that, we use for cooking daily. We do have teaching garden all around where we grab our staff. People can enjoy by themselves, what they get from the lands. So it's a mix of tradition story and stuff because this is where we are. That show in the clothes that is more contemporary and is more readable by people that are not only wine lover, but just people that wanna enjoy a beautiful day. Okay. Well, I can't wait to visit myself, and I hope I can find a way to do so sometime this year. I leave you, Mike. Shoot. It's been a real pleasure chatting with you today. We could go on for hours and hours, but then we definitely would need a glass of your wine to continue our discussion. It's been a real pleasure. I do hope that our listeners will be inspired to discover Monte Falco and to discover the wines of Tabarini, which are available around the world. And so you can travel to Montefalco through the wine, but even better would be to come to the place itself and taste some of these wonderful foods. I look forward to seeing you soon. We hope you enjoyed today's episode of wine, food, and travel with me, Mark Millen, on Italian wine podcast. Please remember to like, share, and subscribe right here, or wherever you get your paws. Likewise, you can visit us at italian wine podcast dot com. Until next time.