Ep. 222 Ottavia Giorgi di Vistarino (Conte Vistarino) on Pinot Noir and Oltrepo Pavese wines

Italian wine podcast. Chinching with Italian wine people. This podcast is brought to you by Native Grape Odyssey. Native Grape Odyssey is an educational project financed by the European Union to promote European wine in Canada, Japan, and Russia. Enjoy. It's from Europe. Hello. This is the Italian wine podcast with me Monty Walden. My guest today is Otavia Vistarino. Her full name, and she's gonna be embarrassed now is Autavia Georgi Dvistarino. And the one here is called Adienda Agricola. Where about is your estate? My nice, state, is in lombardia in the south, under the Po River. The name of the area is Altropo pavese, and we produce, pinonero. Just pinonero. Above bowl, above all pinot narrow, and, in the lower part of the hills, we produce Coratina, is a local grape. We use to produce, sangue de judah, a red, sweet, jupiter's blood. Yeah. Is that right? Yes. Judith's blood. And, we produce this, this wine with the local, local red grapes. But above all, in a countryvistrino state, we produce this, pinotaro forest park clean classic method and nice, red, crew. And, we are proud to be represented in the United States, from Vineifer imports. And then in, we have occasion to to sell our wines in a really best restaurant in a part of the United States. So let's start with, let's start with your your flagship pinonera, which is called pinonero Pernice. Pennice is the name of a partridge or part That's what I mean. Is that a single vineyard pinot noir? Or It is. It's a single vineyard. Very, very historical vineyards planted in, the year fifth, nineteen fifty. And, after we continue. And in two thousand, we changed the we planted the this vineyard with the new, very nice French clothes. And, today, we have this wine that, really represented in elegant way, the the state. So it's a fairly early drinking pinot noir. What is what is a good food match for that? It's very, is a rich, you know, elegant, elegant, but structured than the this is high, then I suggest to drink this wine with, meat like a gamer or a very meat with the taste, with intensive taste, like a Brazato in Italy, or, for example, lamb, or if, someone don't eat usually meat, maybe they can pair with with the bad the vegetables with the with vegetables, a little bit spicy. Okay. The next red wine is called buta Forko, and Forko means, fire, so it means put out the fire. Catch fair. Yeah. So that's a very traditional, wine from your region. And that's a blend of croatina, Babera, and Uberara? Yes. So what do they each bring to the red wine? What are the character? What does croatina bring to this red? What does barbera bring in Uberarada? Cortina Givas fruity color and tannins because it's rich in this, three characteristic. Barbara is very nice grape for the acidity, and then, give us a structure for this wine, and, what are is local and is is a special, the the taste of the the flavor. And then the blend of these three grapes is very old, historical blend that born in the vineyards, not in the seller that we have these grapes. Yes. And what is a good food match for that? Oh, here, salami, salumi, prosciutto, Salamedivarci, Copa, Charcotri, this, this kind of, food. Okay. Let's go on to the final of the three reds we're gonna talk about, which is called Sangoet, the Judah, which is, means Judith's blood. And that's a blend of Coratina, Babera, and Uber Rara. And is that a still wine or a fizzy wine? This is a fizzy wine, a sweet but with the high acidity that is don't don't imagine a wine like Moscato is produced in the same way, but is more the acidity is higher than you can pair not only with the dark chocolate that is good, but also with the Sam's spicy food or, bbq, something like this. And is it light enough to be in, like, an appetitivo without any food? If you drink this wine very cold, you can, drink in the summer season also, like, aperitivo with the salami. I We're gonna finish oddly, but, with a white wine, a riesling called ries, which is r I e s. Is that a sweet riesling or or a dry riesling dry riesling dry dry dry dry. Dry dry. It's still traveling. Still, still all in a tank than a very elegant with this, nice, fruit at the, when he's young, and with the classical gasoline petrol, after five, six years. And what do you drink that what would you drink the young riesling with and what would you drink the older, more petrally riesling? When he's young, it's good to also like aperitif, but I suggest also to drink this wine now with the minimum, two, three years after the accident? No better bottle age before you open a bottle age in three years, you said. Yes. Three years in general is better. Okay. At the beginning, it's too young. Perfect. So I wanna say thanks to my guests today, Otavia. Thank you. Thank you very much. Oh, my goodness. It's like more, it's more interesting to say. Yeah. It's it's difficult. For the quanti Vistadino States, the count Visturino is, I guess, no longer with us. But you are. Thank you very much for coming into of our studio today, and giving us those wine and food matches, so clearly and directly. Thank you very much. This podcast has been brought to you by Native Grape Odyssey, discovering the true essence of high quality wine from Europe. Find out more on native grape odyssey dot e u. Enjoy. It's from Europe. Follow Italian wine podcast on Facebook and Instagram.