Ep. 1736 Federico Moretti Of Cantine Provima | wine2wine Business Forum 2023

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 One podcast dot com, or wherever you get your pods. Official media partner, the Italian One podcast is delighted to present a series of interviews and highlights from the twenty twenty three one to one business forum, featuring Italian wine producers and bringing together some of the most influential voices in the sector to discuss the hottest topics facing the end Street today. Don't forget to tune in every Thursday at three PM, or visit the Italian wine podcast dot com for more information. Hello. This is Cynthia Chaplin. I'm here at wine to wine business forum. And today, I have the pleasure of having Federico Morati with me. He's the sales director of Cantina Provima, the Proctori dimar telecom in Marque. And he's come all the way here this morning to spend some time with us talking about, Verdicchio Dimattella. So thank you for coming. Thanks to you for, give us their opportunity to speak to all your clients and customer. And about, our company, it's a pleasure to to give you the opportunity to know something about the oldest the winemaker of VerteQ in metallic area. So Provima, is the coronavirus of, ProDutoribitica. So we are the ProDutoribicular. It's the new name that we have. The company was founded in nineteen thirty two. So we are proud to have the history. The oldest, Athena, in in in market, I think. About what we're doing. Yes. We have, different, companies that, has been producing wine, in, more time than us. But, in metallic area. Yes. We are the oldest because, our companies was created close to the railways because in the thirties, you know, the grapes arrived by train. And after one year, they left, we just trained to during the last ten years, the company is changing a lot because, we are moving from, you know, the back wine to the bottle of wine. And it's an important change. That's a that's a big difference because I know that you were producing around seven thousand hectoliter Yeah. But only bottling about twenty five percent of that. Yeah. It's right. Yeah. So everything else was in the bulk market. Yeah. And what's the future? How are you changing? How much more do you expect to be bottling? Yeah. About the, the wine bottle, we think that's the vertical, especially as a great, aging, you know, as you know. So it's It really does. I agree. Yeah. Yeah. So we have to push, to put the wine inside the bottle and to wait. It's not easy for the white wine in Italy. As you know, in the red side, do you have, a lot of, well, no brand and, and wines that you can put and, forgot to have the this one in your point cellar. But with the white wine, it's not too it's not so common, but, we think that we the verdict in the metallic issue, but with our Redicuddy Matelica, with our reserve, for example, we can wait at least ten, fifteen years. I completely agree. So for our listeners who who don't know the difference between Verdicca Diesi and Verdicca de Matelica, Matelica is more inland and higher above the sea level. So, a different style of wine emerges much different texture. Yeah. And this interesting polyphenolic grip and the ability, as you say, to age. So I am on board with this project because I really like aged Verdicchio. So the wine that you chose today is Materga, Verdicadin Matellica docG twenty twenty. Yeah. So what is it about this wine that you think is the most representative of provision of Proditory Dimatelli. Yeah. Which is, this wine because, we think of that with the reserve. We we can, we can give you port reading to the the consumer to to have the to feel what means to have, a verdict in the metallica historical ones. And about the metallica, and we can start from the name. Matairga is the name as as the center of metallica is called from the the oldest people or metallica. Oh, okay. So Matyar is the name of Matalia. And, in our company, we choose to give, to use the the oldest bind that we have, usually from fifty up to sixty years old, So we have a lot of production directors, and, we used to produce around eight thousand bottles per year. In this year, for sure, will be lower than number. K. It's lower everywhere this year. We all have to just face it. It was a terrible summer. Yeah. I live in Balpolicella. So I understand the problems. And so you use the oldest vine because we have enough production production in comparison with the other hearing, but, the quality is very, very good. How high above sea level are you in your business? In usually, about Matarica, we are four hundred and fifty meters above the sea level. You know, Mateleka, they have always start around three hundred fifty down there. You can reach the six hundred But, you know, most of the lines are around for, for under fifty. And overall, territories in Dimatilica, how many hectares do you have together? We have a number of hectares. Right. Okay. So there's a lot to work with. Yeah. We have a lot to work on. We are we are the second producer of Matelica with, the phone that we produce here every year. And that you, you give a good information about the difference between Matelica and ESE. ESE is ten times Matelica in the production, the number of companies. You know, in Matelica, we are around, fourteen, fifteen companies, so not so much. And that's why I think people don't know that much about it, and they don't know why it's different. Yeah. So that's why we're here today to make sure people learn about this. And Verdicchio from Matellica is very interesting. Yeah. And very delicious. Yeah. So I just wanted to ask you, you've got how many growers in your coop? We are the, you know, the official number. We are around the around the one hundred. But, if you are going to go inside the number, we have five producers that has the most, part of the the production. This is why we used to to choose the right producer to put the wine bottle. Right. Because we have to control the full chains from the grapes, to the the borders. This is why we, the third biggest producer that we have that are part of the governance of the company, we can manage the control of all the chain. Exactly. And you've been organic since two thousand and seventeen. So that takes some controlling as well. Yeah. Yeah. You know, we are now we have the sixty, sixty five percent of the devices are organics. And, we are moving to be for organics, but, you know, as coping zones, it's not too easy here. It takes time. It usually takes about five years to use. Yeah. Yeah. We have to to wait. And then we have to to move all the the producer to the organics, and you have to have only organics inside your company, so it needs, it takes time. Well, let's talk about the wine. So if if I were pouring this wine into my glass right now, what would I see? What would I smell? How does it taste? Tell me all about Yeah. It's very interesting about it. You can we can start from what you see. You can see, a gold wine. You can feel the gold Vanessa of this wine. This is this is why, yeah, it's twenty twenty, but the most important things is the aging that happened at the for one year in a concrete tanks, seventh. Right. So we used the the concrete made in ninety thirty two. So there are ninety one years that we used this, this containers, and, you know, the the salmon to give to the the wine, a very, very interesting side. And you can start from the look because as you as you as you can see, you know, it's like, it's twenty twenty, but you feel as it's more, gold. More oxygen Yeah. Yeah. More time with with air. But it's interesting. I I think a lot of people outside of, Italy outside of Europe this notion of having old concrete tanks is something that people don't really think about. We see a lot of them being made now, especially the egg shape, all different things. So what size are yours? Years are a hundred years old? What size are they? We have different sites. Usually, we have one hundred, accelerators up to six hundred, but we have six hundred. We are only two. So most of them are one hundred, the one hundred fifty extollators. Okay. So This wine, is it a is it a blender? Are you using only one crew vineyard? Yeah. It's only one crew. It's, one hundred percent of Ardicchio, Verdicchio D metallica. It's, it's, it's coming from an intimate harvest. And, you know, we we put the the grapes inside, soft pressing machine. And then, we use, to put the, the grapes with the with the winds for twenty, thirty minutes with the skin to get the most complexity that we can reach in the inside of the the glass. And there's the where the texture comes in Yeah. Because it's really different. So let's talk about how it tastes and how it smells. The smell, it's very interesting. I you have a a good complexity because, you can get started from, like, from the fruity, the dried fruity, but you can go to the spicy. And, this movement is very interesting with the year by year of the aging. So we are going a lot of of on the spicy side. It's very, very fascinating and interesting. And if you put, the wines in your mouth, you can taste it, and you can feel for sure the salt that you have in Motelica is the characteristic of the ever dqd metallic. A little bit salty in your mouth a very, very long persistence. This is a good characteristic and the acidity for sure. Of course. And usually that nice green almond in the finish. So Yeah. Yeah. Such an interesting wine, what would you normally eat with it? If you were at home in Mathelga. About the pouring of the the reservoir, usually we say you can pair this wine, but you can drink this wine alone, especially if you have, all be in touch of this wine because you can, light meditation wine, because if you have, a twenty ten, maybe. You can drink it alone. But usually with the normal food, you can pair with, I think, like, the salt fish. Oh, right. Of course. Like, salt cod, that kind of fish. Yeah. Yeah. But on the white meat too. So if, you have a rabbit, if you have a good chicken ness or it's wazier. Perfect. You have a wide because the structure is very it's not the easy wine. So you have to to pair with the food with a good structure, and you have a little bit of a CD. So if you have some wet, it's not a problem, Exactly. It would be great. That's why I think it's so versatile. You can have a creamy sauce. You it will work with things. So Yeah. Well, you're the sales director. So are you exporting? Where's it going? Where's your main market? Yeah. Our benchmark. You know, we are exporting the thirty five percent of the sales. So our focus is still in Italy, but we are going a lot because, we start with a new. It says network three years ago. So after the COVID, and after that, we push a lot of in Italy, Italian markets. So now we have, thirty agents in Italy. And around outside Italy, we have, our main market are in Germany, in the UK, in, Albania. We're starting with USA, and then, in in Japan and Singapore. Fantastic. So What's the goal over the next couple of years, in the next three to five years? What do you want to achieve? Yeah. Yeah. Smiling at me. I wanna hear what you what you're hoping to do. Yeah. Yeah. You know about the the goal that we want to reach. The first is that we have moved the most part of the wines from the bulk to the bottle. This is our focus, about the numbers for sure that can be easily on the number. We are pushing a lot of the experts because Italy, we are we are getting good result, but what we feel is that we can push to sell our wine off to Italy. Yeah. I agree. I think there's this concept just coming into into the market of Italian fine white wines. Yeah. As you said, lots of people know about Italian red wines that are in the fine wine category, but Verdicchio, things like Fiano, that have this ability to age and to really improve in the bottle over time. We need to get that story out that aging Italian white wines is is a really interesting thing to do, and some of them really may it, which this one Yeah. Definitely does. We have to educate the consumer now. We have to give the the people we're putting to to things and to know what's verdict convenience and, but it's not easy for sure. We, we, we have to work all the companies over their, altogether to to PFTs because not only Proctor di Matecha can, you know, educate their, Americans consumer. Exactly. Exactly. Well, I know that people are gonna be listening, and they'll want to come and see you. Can they come and visit in Matelli? Sure. How did they find you? Have you done a website, social media? Tell everybody how to find you. Okay. Sure. Matelica, you know, we are a market region. I forgot to give you the most important things because we're gonna start from market. I said that at the beginning. Martelica's in market. Yeah. Because Market is know, is, we are in the center lead. I it's not well known here, but it's very nice. I'm I'm from, market region, but, Baltimore, it's a very, very beautiful area. So you can ring good wines, but you can feel, what the it's like a small task. And you because you have a very good hill and the mountain. He has not, so so height, but very, very fascinating. And, you know, we can reach, our company. You know, we have website. It's, w w w dot, pro vima dot I t. So pro vima. Yeah. Proditory, vinicle Toyota, p r o v I m a. Yeah. Right. And, about the social, Produtoidima telecom, Instagram, Facebook, we are. Perfect. That's great. Well, I love Market too. You can ski in the morning and be at the beach in the afternoon. It's one of my favorite places. I don't think we should tell anyone how great it is because at the moment, not too many tourists, but I think now people will want to come more. Much welcome. Thank you so much for coming and talking to us about Materca because it sounds like the most remarkable wine I'm looking forward to trying it. Thanks to you. Thank you so much, Betterika. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.