Ep. 972 Luca Federici | Wine, Food & Travel With Marc Millon

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally International Academy, announcing the twenty fourth of our Italian wine Ambassador courses to be held in London, Austria, and Hong Kong. From the twenty seventh to the twenty ninth of July. Are you up for the challenge of this demanding course? Do you want to be the next Italian wine Ambassador? Learn more and apply now at viniti international dot com. Welcome to this special five our wines and wine without walls series on wine food and travel with me, Mark Millen, on Italian wine podcast. For the next weeks, we will be focusing on a dozen trophy winning wineries from the competitions that took place in verona. The start of Vin Italy in early April. The winning wines are without doubt some of the very best that Italy has to offer. What I'm most interested in discovering are the stories behind the bottles, learning about the wines themselves, of course, and also about people who make them. Where they're from, what they eat, how they live. It's a fascinating journey that will take us all across Italy, and I hope you will join me. Welcome to wine food and travel with me, Mark Millen, on Italian wine podcast. In this special five star wines and wine without walls edition, I'm delighted to shine a spotlight on the wine estate of Cantina Federici located on the southern seaboard of liguria, virtually on the border with Tuscany. Cantina federici has just won The Milior Vino Rosato, the best Rosay wine award for its Vermentino Rosato two thousand and twenty one. It's prestigious five star wines competition that took place in Vin Italy in April. My guest today is Dottoreluca Ferracci, who joins me from Louni, an historic town that is the home of Cantina Ferracci. Pongi, many congratulations on this important award. Thanks for being my guest today. How are you? Thank you, Mark. It's a pleasure for me to talk about my territory and my company. Great. Well, first of all, for our listeners, can you tell us a little bit about where you are on this beautiful ligurian coast. It's such a special area, and I want our our listeners to be able to to get an idea of where you are located and what's so special about the Colony Delouni. Okay. My partner of a federal family is located in the North of Italy on the third, eastern part of liguria on the border with the tostony. And they're exactly in the middle between the genoa and Florence. The territory is a character by a reach and a very countryside and there's a composite of a retailer you must have been a maybe to run your brush. He's operated by Oli to Blue and Baniya with a certificate of villager and a closer between the the seed on the side and the on the other. This is the one of the most unique location that the simon very much born to the wine revolution. The proximity to the scene granted as a a minor cleaner and the rich is selling the wine that rises to the north in the morning. And, in the Indian India, we have an excellent temperature range. The altitude wind that, we sent it from that one that, Richard, about two thousand meters, about cinema. Media offered a a very range of ways to discovery, starting with the the rowing of Loonie. Fully the the explained the cheapest which is a only five hundred millimeter from our company. And, we can very easy to walk in the distance and where is a a possibility to visit the Roma Museum and the Roma Peter that, told the two two thousand VRCs during for the wine production. I was in our media. Two thousand years of history of wine production. That's amazing. So loonie itself is a historic town. It was an important town for the Romans, wasn't it? And as you say, wines from the Co loonie have been appreciated and written about and drunk and exalted since the time of the Roman emperor augustus. So it's a lengthy period of history of wine in your area. Hey. This is that, we are the one, one making condition, very famous that the senior director, the famous writer in our time, brought that the in his natural history that the wine of Lumi win the of the best in the area. So very important document for the winemaking our tank. Well, that's that's an extraordinary Patrimon, and I think that's one of the most interesting things about Italian wine is that, you know, we're discovering wines and wines are being made by modern methods, but with histories that go back literally thousands of years. And we know that this this landscape of vineyards and olive trees, olive groves that you've described with the sea on one side glistening in the sunshine and the high mountains rising behind has probably changed very little over all of this time. Yes. We are very, very really religious education. We are a lesser one kilo, one kilo from the the sea. And, about one hour from the app one hour. And, territory important with the, for the tourist team. When, you can, make a note of the shoes. Keep getting through from the beautiful British resort of the the most, and the the other side of the administration are, from the Portuguese army and the the town CP, such as Visa and Florence. So for the tourist, there will be any other so many things to show to spend, to spend here the holidays and, which, very good wine and food. Now tell us a little bit about, the family history of Bayadell Sole. It's a business that your family have been farmers in this area for more than a hundred years. So several generations now was that originally under the time of the Metsetria? Yes. My family originally was born in Uni in the heart of the quality of the University. We have a long tradition of our one meeting, which, had been conservative and handed down from generation to generation. The actual company come about in nineteen eighty five from, an intuition of, the third generation from Juliet for the region, my father, and, my mother, isa, throughout the app. We're reading, and, antique a firm house. He decided to main, post trade on the cultivation of a typical kind of wine, that can come from this territory, such as Verintino, and the production of the fine quality wine. For us, put you as a family prediction that we follow as since we were born. The we looked up and we censored experience the the expect is we we know how the ambassador of the creditor of our territory and this push us to take a great care of the environment, human people to produce wine that are happening by the unique association that know how to express the typical flower of an aroma of the land that it comes from. Today, the company arrived at the four generation with my brother Andrea. That is in charge for, the commercial and the people to side. And me, I follow the working of the wine cellar and the mystery the the administrative side of the business. The production area of my farm is really modern. We keep with the last technology and, usually, all the only antibiotic bottling line. That they, they are almost gayer in the bottom of the wine. The new way center is about to one, thousand six hundred meters square. Was, inaugurated in the two thousand fifteen, and it's due to the to blend the, with the surrounding countryside, was with, and projected according to the principles of, uh, ologic design. One center, which together with the the other three that, the active building represent, it is there to reduce the environment in maxima. Maxima is either energy saving them. Today, the unique in particular shows it to build it under the sea level because the white cell is under the sea level. I mean, it's, it's, the natural stability of, of the, and also the ability in the temperateura, that is guaranteed by the water present, all around, all around the vessel. Well, that's, that's really interesting to hear how the family farm has evolved and it's particularly the in the last decades. The the family though, your family, the Federici family, have always been strong believers in this grape variety that you've mentioned. This important grape variety, Vermentino. It's something that is we're finding more Vermentino wines available internationally now and people are beginning to find and discover Vermentino. Tell us about Vermentino. Why it's a special and unique variety And how is Vermentino able to express its particular style and personality in the Coli Delooni? Thank you for listening to Italian wine podcast. We know there are many of you listening out there, so we just want to interrupt for a small ask. Italian wine podcast is in the running for an award, the best podcast listening platform. Through the podcast awards, the people's choice. Lister nominations is from July first to the thirty first, and we would really appreciate your vote. We are hoping our listeners will come through for us. So if you have a second and could do this small thing for us, just head to Italian wine podcast dot com from July first to the thirty first and click the link. We thank you and back to the show. Berrentino, is very important, we variety in our territory. We, planted it in two different areas, one in the, using the Hali of the river Marla in the proximity to the sea. And he's, characterized by the soil and the, fraction mixed with the, silt and sand the gate. And, also, in the in the north, in the hill, the soil on the gina has a high, a path received by, you know, lot of the skeleton rich over soil. With a natural element, rock, and, paper. Vermont for me is a I call a Vermentino, a a navigator, greater because we needed the sea, for, express the best, sensation. And, in our character, we are very fortunate in because we have the the sea and we are very close to the mountain. So it's the different to their maintenance from the other part of Italy. For me, this is one of the best territory, for their military. Well, well, that's interesting because as you're saying, Vermentino is one of those great varieties that can express itself differently depending on the terroir, on the territorial. For example, Vermantino from the pigatto wines from the Riviera for example or in where the Vermentino is known as favorita And of course, Vermentino from Sardinia has a different style. And even in provence where the grape is known as hole, we're having different expressions depending on the the the microclimate, the soil, and all of these different factors. But I think that these co lady, loony wines are very, very special. What would you say the characteristics are? This salinity from the Sierra, and a certain minerality coming from your area. How is how would you describe your style of Vermentino? I think it's that you you see the the best characteristic. So they'll the typical, aromatic, and, ever in the first cases with a little tweak with a yellow flash equal, and, with the, talk about, also, proper sensation. And the ending with, not a demeanor, and, the tester is a very good, answer from acidity and, very good instructor, and for me, very personal, a lot of personality and elegant inner mineral taste. Well, let's turn now to the wine that won your five star Wines, trophy. The Vermont Prima Preta two thousand twenty one. Now this wine is produced from a grape I myself have not encountered before. Is this actually a bio type of Vermentino, or is it a completely different grape variety? It's a completely different variety. Right? The name is similar, but really different variety. Was born, from the research of, an older grader, Vermentin, or a great, that was missing in our territory because of the of the it's a difficulty of vegetation But, some farmers have invested there and the vet for a new life for this, we should currently we are very, very proud. Very happy to win with the this, particularly great because our pharma, we work with the Verintino, an additional method. For the Vermont white wine. We make also a particular, smarted from, with the classic method. And, also, we make a a aceto wine from Vermont. So and, in the last ten year, also in Argentina in a Rosay type, making a in a in the land in the bottle with our fan, all around the city of baloney. And, for this verification, we have a very careful selection of the grape. You make a soft vaccine with the the usual, only florence, flow with the tools. We're calling at it now to ten, twelve degree. And, for the natural sedimentation, And after we made it from an initial at the con, for with the contour temperature at the sixteen seventeen degree, for fifteen days. Another, and after resting another a thirty day with, nothing massive. And, the particularity of our, rosato is the column. It's a little more important column. We prefer to stay some of our more in the contact with the scheme and gs. So not a pale Rosato, but much fuller in color. My colleagues, uh-uh, in particular, my fellow podcaster, Cynthia Chaplin, who is an expert in Rosota wines and a great lover of Rosota wines. Has told me about this wonderful wine, how she was so impressed with with it when she tasted it at VIN Italy. And she said she's not at all surprised that it won the trophy. So complimentary. Thank you very much. Thank you very much. Now, Luca, can we turn to the foods of liguria and to how they pair with your wines, Vermentino? Is a terrific wine to enjoy with with the wonderful seafood of the Iranian coast. Can you give us maybe a few examples of some of the the sort of foods that people will enjoy when they come to the colony. Absolutely. We have a lot of seafood additions such as, the mushrooms. In the golf club that we call news calling and, very, very good combination. Oh, wonderful. That sounds great. We have the armed officer from the from Montelousa. The octopus from Delaro stein with the that we're cooking with the potatoes and the the, classic to see food, seabra, and, seabasa. And, also, we have the famous pesto, famous pesto allergano. Of course. Yeah. We We can put in excellent pasta. The most famous, is a trophy. And, with with with the the pistol, we can, create a lot of a combination with Vermentino grade. I think And of course, the pine nuts and the the parmigiano reggiano, I guess, would be the cheese, or would it be a local cheese? This wonderful emulsion that is made to go over trofier. Trofier, a small handmade past, a little twisted spiral. Is that correct? Yes. It's it's correct. I'm very team who's in our territories, cooking with Bay store, but also with the seafood. And, also, we have a, we are in the border with Tuscany. So we have also, Tuscany cooking the US. We have a tistaroni. Oh. And we have a farinata. And the issues are, yeah, the reason to know about the salary cake made from the The chickpeas, it chechee. Yeah. Chechee. Chechee. Our territory in the space are very famous for enough. Oh, I love the farinata. I think the farinata slice straight out of an oven with a glass of Vermentino is one of the great food and wine commendations. Yes. Also, we have, a for culture, famous for and, for the first, we have a, you know, They are a ravioli fill it with the vegetable and they usually top it with an excellent, walnut sauce. Oh, walnut sauce. Yeah. Yeah. Very interesting. And what wine would you have with the pansotti? Oh, with pansotti for me, I have a, a wine mixed with the vermedino and albarola. It's not another local grape. Albarola. Yeah. And and stay very well with the consulting. Mhmm. That sounds delicious. What about, the What would be, for this medium bodied, full in color, Rosatta, what would you most enjoy eating with this with this wonderful line? Yeah. I can see. We We have a nigerian style rabbit. Oh. It's the second of the nigerian, but no to intro Italy. It's separated with the adjust only, olivus, harvests, and, pin and the the recipe is mixed also with the red or white wine for cooking sometime. And for me, also rosarito, you can use also for cooking and fifty three. That sounds fabulous. And actually, it's a reminder with the the of the herbs and the the foods from the from the hills and the mountains, not just the seafood of liguria. This nice mix in the between, the hound, the hills, the mountains, and the seaside. Luca, it's been a real pleasure meeting you today, telling learning the story of Baya del sola, the cantina Fettarici winery in Southern nigoria almost on the border with Tuscany hearing about the dedication to the Vermentino grape and to your sustainable approach to Viticulture and as well celebrating this wonderful trophy that you've won for the the you've also introduced our listeners to this special corner of liguria that is perhaps not so well known but which certainly deserves a visit. So I hope people listening to us today will find a way to visit and to seek out the Bayodil Sole wine estate and to taste your wines at the source. Thank you very much for being my guest today. I really appreciate it, and I hope that I can come and see you soon and taste your wonderful wines. Thanks for listening to this episode of Italian wine podcast brought to you by Vineetli Academy, home of the gold standard of Italian wine education. Do you want to be the next ambassador? 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