Ep. 1256 Think Green, Sustainability | wine2wine Business Forum 2021

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This hybrid edition of the business forum was jam packed with the most informed speakers discussing some of the hottest topics in the wine industry today. For more information, please visit wine to wine dot net and tune in Every Thursday at two PM central European time for more episodes recorded during this latest edition of wine to wine business forum. Alright. Hello, everybody. So, we'll come back. Thank you for coming back. This is just for the, are you speak are you guys speaking in English? Okay. Great. So I just want to introduce this is special session with RGV, which stands for. Someone helped me here. Hello. Someone helped me. Yeah. Do you see this is why this will this is a little it's okay. So it's I call them the baby UIV, you know. It's a continuation of, but in theory for young the next generation. Is that correct? So I just want to introduce Yolante. Okay. You decide to join us. Thank you. You're the Mr. UIV. So they will be talking about something interesting, but I'll let them take over. I just want to introduce Violante Chinelli Colombini, and she is the current president of this association. Okay, Vollante. Take it away. Thank you, Stevie. It's a great pleasure to to be here. My name is Vollante Gardini. And my family has a its name is Casato primadone, and I have the pleasure to represent to be the the president of Agibi. So, Agibi is the association of young Italian wine entrepreneurs. We produce, wine producers and people that work in the wine world, but who are all under forty. This is the young segment of, Unione, Italian. We are speaking of a big network of people that want to learn, travel, exchange ideas together. We did courses towards also in the last difficult difficult mount. We saw from a survey that was done at the beginning of the year. That sustainability is a subject that the young wine producers consider very important. Susenability gave the opportunity to the young generation of people to do new projects about production and also logistics and also about packaging. So considering glass paper, eco friendly materials that, substitute plastic and wine tourism. Not always, the young wine producers start working and are allowed to say their opinion. Susustainability gave us the opportunity to demonstrate that we can do something good. The two case histories of today are the demonstration that this is true. Cortina Sherenta from Rowena winery and Gabrielestringa from Zai urban winery. Now it's Dave Tun and I will be happy to listen to their project. So thank you very much. And, Martina, it's your story. Thank you, Golante. I would like to thank, Went to wine, Stev Kim, GVM, Giovanni, to give to me the opportunity to speak about, our sustainable project or better our sustainable wine. I'm Marquina Chinta from, Rowino winery. First of all, I would like to speak about our relationship with nature. So, in our opinion, the work to make a sustainable agriculture, depends on resources updates. The all altogether contribute to to develop a new age, which involves the adaptation to nature. All of us know that, the growing season, of the vineyard till, up to the harvest time, is different from the previous one, and it would be different from the next one. So it forces us to develop and to update our knowledge, deeper knowledge of our land, of our climate, and also the effect on nature. So, it will be easier for us to transform, a same grape into a quality wine. In our spirit of researching and experimentation is the nature that that teaches us what to do. So we have to learn from it. Rhino is a family winery or better family of farmers with deep and Asian's roots. For us, the care and the conservation of the land is a essential principle on which, we have, based our business and also our future. We are located in thirty forty. I know that nobody knows thirty forty. So I just want to show you, as you can see from the video, Tarady forty is a mix of, history, culture, and of course nature. In Terady forty, there is, an emblematic example of, what is sustainability. And it's represented by the, Inancio Pestra Vigna Arta. It grows up, and I am extraordinary and disloyal near the Adi River. This vineyard are, date back up to eighty sixty five. So, even when the the the destruction of the the vineyard by the Locksa, was not even, contemplating. So, for us caring and preserving, this vineyard is, this the sub what is the real sustainability. And with the same spirit and the same philosophy, we start. We are followed and share the the PV vineyard. The PV vineyard are vineyard that are able to defend itself alone. So they don't require any type of treatment. TV, it's a German acronym that's been resistant to dishes, to fungal disease. So it's a white grape variety, which doesn't require any type of, fritosanitary treatment. And, with this, wine, the solaris Repanda, we wanted to present to the market, our sustainability, sustainable philosophy. When, my young coaches have with, one of our winemakers wanted to, like, planted this type of variety. They did it just to understand if, they were truly resistant to fungal dishes. And they are. So we wanted to present it because, it's a combination between sustainability and quality from the vineyard to the bottle because in the vineyard, we don't we don't use any type of treatment. We just do, organic fertilization, installer. We we use solar energy. And, we also do a water recycling. And, so we choose also, sustainable packaging. The bottle is is a lightweight. It's, glass. The papers or the label is made by, recyclable paper. The cork is a normal cork. So from sugar can, we choose, the band, instead of, the capsule. As you can see from the label, it want to represent, historical, butternary book. And, we also choose to put on the label, a plant and in the, an endemic plant. So a plant that grow up just on Montebaldo where the vineer of solaris are going up. And this plant, is called Guantaire Panda Balensis. So so from here, the name of the wine that is, is, something different, is, something that doesn't have any limits and configuration is something. It's a word on his home. Waiting just to be discovered. So I'm waiting for you to taste our Slaris repanda after. At the authority organized by Agibi. Now, Gabriela, I think it will be better to ask for some questions at the end of the seminar. Hello to everyone. My name is, Gabriela Stringa. I'm one of the partner of, and say, bourbon winery. Probably, probably the youngest winery here in the Middle East this day because we found it in thousand twenty. We believe that that COVID helps us a lot with this material, and then I I will show you why. So we think a new way to drink wine. You probably get mad about this, but, it's the funny things because, we heard, a a huge story about the territory. We totally believe in that, but we create a idea that, the continent, the wine must be the most important things. It doesn't matter, which is the envelope we do, itself. So we wanted it to create high quality, top quality organic wine, possible vegan. But instead of the bottle, we choose, a simple can. You say, wow. So why? Because it's very sustainable. We can see that, during this awful period, the wine increase itself for the consumption. And, it's much more easier to drink again instead of a full bottle, but if you come from verona, it's the opposite. It could be easier to drink a full bottle instead of a can. So, in this, a few minutes, I will try to answer a few questions about the idea of, canning a wine. So we started with who? We are five partners. We all come from, the traditional way of, of winemaking. Some of my partners, a very historical roots in the wine business. I come from the communication election, but I worked for three years for GH. So a little bit of happiness of sharing, sparkling wine with, with people. But most interesting, the typical faces when I say that I producing a canet wine. I think, how many of you have ever tried a canet wine in his life? Wow, free in all the group. Nice. And, a little bit of a promotion after this, wonderful speech. There is some testing, also by our side. So This is not magic about his sampler pollution. Oh, well, I have one in my pocket. It's it's amazing, how where you can find a wine now when you need it. So, why we decided with this size? We were in the huge this time of pandemic. So we decided to create a winery from, from the roots. So in one month, we developed and created and built a winery from the first owner to the second one. So we started at twenty three of July. And we've finished the the the twenty of August and the five of the fifth of September. We do the first harvest. So I've lost ten, ten kilos in that case, but unfortunately, I I gained twelve. So it's it's it's not I'm not good enough in this case. But The most important question is why we decided to use can. The first one is, really because it's, an infinite recycling material. So there is no way that, it's gonna go on just only on the waist and not coming back on this shelf. We're working with one of the top of free, Kenneth producer. And, which allow us to to go on the market very quickly. And, it give us, all the expertise, because as I told you, we started in August twenty twenty. And, since then, we started our first, bottling, but it's not our canning. The first one was in January twenty twenty one. And since then, we have Canada, one million two hundred thousand cans since then. Because, also, broadened, we will see where, is an interesting, material. It's easy, because it's a sun protector. Oxygen protector is very, very, very, little weight. I can I have it in my pocket and I completely forgot since since now? And, the most important things is that cools down very quickly. So if you go to a dinner with friends, You just put on the fridge and five minutes is ready. So and, I wanted to to assure that there is no might at least because there's something that, all the people think so that if you put wine in a in a can, you are drinking, probably liquid metal, but it's not that the case. Are you enjoying this podcast? Don't forget to visit our YouTube channel, Mama jumbo shrimp. For fascinating videos covering Stevie Kim and her travels across Italy and beyond, meeting winemakers, eating local foods, and taking in the scenery. Now back to the show. We started our first canning in January, and we, started it to sell our wines, sir, in March, in a list of, after only seven months, we are already in fourteen country. And we haven't yet, talk with the US which is the main, global market for Canada wine and also in Asia and UK. We started with the UK last month and, the focusing is very interesting. So, of course, by, my side, we can assure that, it's very interesting. Of course, there is no, background history of our type of wine you can can. So, it's very interesting to test the the wine. We I will show you what lead us then to to go on the market. So when as I told you, we decided it to go, in this period because, our idea was eight years ago. But it was too too young to be developed. There were no very interesting, opinion in the European market. Probably some of, some of you as, see that also the system requested the cabinet wine for the first time, last month. So if they started probably there there is a request. And, they requested the, also, for Italian, Kenneth wine, but, when they started it, they asked it for all, wines from, all the world. So they asked it also for Shabbli in, County. So how, we decided to get focused there on, of course, on the millennials. Or generation zed, or all the youngest, but they have it's requested the legally age for drinking instead of you are from Corona because you know, from Corona. We started very young. And, so we decided it to create a story, that was fundamental and, very related to the sustainability, itself. So we predict, that in the future, in the two thousand, one hundred and fifty. There were no wine. So a bunch of heroes, that you can see on my on my back. They go back, to the future, and they try to save a wine using cans. So each of this character is, related to a wine that we produce by ourselves, to made entirely here in verona. An other that come from grapes all around Italy, but we are very focused on the roots of Italy. This one is, the tour Corvino's. You probably guess, which wine is in, inside is very easy. Sorry. It's not, it's not so bad. And, Corvina, in this case, we try to develop an, a low alkyl Corvina. So it's a completely every time as is a work in progress, but, the story behind, is that, Dutro Corvino's is, the last descendant of San deland stereo. Which was the first to story. To story, we we we dig in the history, and it was the first, summary working for, for the pope. So they drink it very well since then. This one is probably one of my favorite because it's a garganaga made from, four Arvesta. So it's a really huge, huge amount of work. And, totally by end, by us, and my neck, still remember all the work behind the debt. But, is interesting. Of course, now if you, gonna try immediately, you get related to the candidate. The most interesting thing says to put on the the glass, turn it yourself, count a ten, close your eyes and then drink it, and you say, oh, it's something completely different. But, also this in, low alcohol volume is nine point five. Then we moved it to glera, which is the grade we used for. You are not shy. Perfect. And so, of course, I can't, use a prosseco and, I hope that someone from Proseco still remember that. And could change some disciplinary. And, of course, we can't use the doc on canning, but, if you see the disciplinary is still fix it on ninety eighty four since when, Jacobazi, that we have to say that, we have a Kenneth wine thanks to Jacobazi because was the first one, crazy as I are, as we are from Verona, that try to, a a different way of packing wine. It was too early. That's time, but now it's it's very interesting. Lady Blendy, which is, Melau Cabernet, but I show you very very quickly. All the range p j White. This one comes from Sicily. And, the last one, but not to the least, cargo barca, which is, Moscow. Which is very interesting. And, also, this is for show you that, we won, just one month ago, two gold medal with our Kenneth wine in this international wine com. One competition. And, we were us and just other two Italian company against the all the world. And, This was very, interesting for us because it, El Paso also to get well known, also abroad in, another market. That's it. Thank you for and if, of course, if you have any question, I will answer you very happy. Just one question about the the kind of the wiring because, I will like to know how do you penetrate the markets starting from the scratch in so short time. You say that you have been producing one million? Kindly. Yeah. More down. So Yeah. Do you use the same channel? I I think not. Or do you create a a new a new channel of the sales? No. We usually probably the most traditional way of, working. I I already had to the first time it was to go on the, off trade market. But instead, this goes only on the Eureka channel. So we have a we we are developing a new line to to go on the offer. Offline. And, it's a complimentary as the market because, is not so different from selling, bottling wine. I'm working in another company sort of a traditional way. And, we produce just only bottle wise. So I don't, refuse that type of, packaging. But, the consumer in this case was very, fascinated, probably for the the practical way that they can, assure to the consumer or the wine. So It's not a new market. It's just a complimentary market. And, they are all the same people working with that we combine and try to to develop the market. Any other question? Hi. I'm reporting a question from one of our guests online. So Joaquin Garcia Martinez says sustainability is undoubtedly an internal financial advantage for wineries as can be considered a tool for saving money in all processes involved in for us in wine. But as of today, from your own experience, is sustainability a market competitive advantage to sell more wine? Have you perceived an increase in the demand of sustainable, organic biodynamic wines from distributors, importers, and at the end from the final consumer? Our case, the market is more in is more, interesting. And also, they are asking more for sustainable wine, organic, or, beer wine, or green wine, all that things. And this this wine, help it has to to expand our export market, of course, like the north the North Europe. Okay. I was curious. I don't know if I can, ask something. But if you have, in front of you, and you want to to suggest how to describe your wine. So imagine a table. He has to describe the wine. He has to serve the wine. So what do you want that he will say about, your product is, combination of sustainability and, of course, quality. But at the same time, a continuous search in what, fiticultur is, giving to us also. It's tough one, but, probably, probably because it's it's a it depends. If I show the canon of, or not, probably the idea is, let the wind speed. You told me that, it was very strange, but it was the Eureka market. Was asking for your product. Yeah. So I think this is something crazy. Maybe during the COVID situation, the the restaurants, were asking for your product be because they had to find a way to sell outside the the room outside the restaurant. But now, how you Do you have an idea about a new new idea to to push your product inside the restaurant? Yeah. Of course, probably COVID the help us a lot because the delivery explode itself. So, of course, it's way more easier to carry a can of wine instead of a full bottle. But, I can tell you from from abroad in Belgium itself, which is one of the, our best marketers since far. The most, the best, itself is, Israel in this moment. We saw that we don't need to do anything because it's very meditative. And, yeah, at the beginning, it was easy because it's, easy delivery product. So you go online and you you choose your plate or your hamburger or whatever you you decided to to have for dinner and, okay, I would like to drink something together. Instead of the restaurant, you have the people. So you have to relate it again with the people. But, in that case, probably because, much more younger people come back to the, normal way or going on the restaurant, and, it's also the they were very fascinated about the product. So is still remain, that, if you look something on the shelf, you get the couriers. Probably they think at beginning as, a beer. It's not a it's not a problem itself. It happens also with our other company. That they think that we are a crafted beer maker. So no. The promotion itself, of course, is is very changeling. And, also because we've all the people I think the the most interesting things is to to break some, misconception about this product. So there could be a good wine in Ken We say, yes, we can. Okay. So, Duane, I don't know if you have any other question. Okay. Suggestion that you want to give to the other wine producers to follow the sustainability. Okay. I try to be more polite and something like that. For sustainability only. Okay. No. No. You you can be free to No. No. Don't try to give us just a few few amount of time on the market, and then you can come with us. No. I'm just kidding. And, no, to answer also the first question of the audience, I think it's is import are really important because, we have to to think about all the movement, all the logistic And, it's very interesting, that we can combine, and we can we can work, very well, and, create something that, that remain just working, very easy. We have, an example of, a p v peewee wine, which is amazing. If you think about all the all the things that is related to to that. So, it's not just only a trend. We we must believe that, we are not working on that just because it's trendy. Because it's it's trendy. It's something that, tomorrow will not be again, with us. Instead, we we must believe probably that is something that we, give the assumption that is very, very, very, based on our roots. So sustainability must be probably we must say the, that more more more and more and more instead the finger that is just only trained. Martina, we're with you. And I just want to say that we are speaking about, a product that came out from nature. So we have we have to press having and caring of our land and of course nature. So We are coming to your winery very soon. So, the Agivi group will be a trelleno winery in amount for the end of the year to celebrate the end of the year. So, I'm I'm very happy that you gave us the some ideas about the very nice product that you you produce there. And I hope that maybe someone in this room will be more curious about what we do and not only about the sustainability, but everything that, a network of a young wine producer can do together. So thank you. Thank you for your courageous project project and we can go, altogether to taste the wines and to end this working day having fun. Thank you. Thank you. 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