Da Castello di Spessa, a Jermann, Alberto Faggiani aveva una mano dentro dei vini veramente famose in Friuli, sopra tutto in Collio. Adesso Alberto gestisce (insieme con compagna Erika) Tenuta Stella, una piccola azienda in Dolegna. Parliamo di vini naturali, vini metodo classico, macerazione e la sua storia nel mondo di vino Friulano.
[00:00:00] Welcome to La Taverna Friuli Wines, the final podcast on the wines of Friuli Venezia Giulia.
[00:00:22] I'm Wayne Young, Lois.
[00:00:32] Hello, friends of Friuli Wines, welcome back to La Taverna.
[00:00:39] You are back from Wine Italy, you were?
[00:00:43] This week we have Alberto Faggiani, of Tenuta Stella.
[00:00:49] I remember the first time I tasted a wine of Tenuta Stella with Michele Moschioni,
[00:00:55] we are talking about Michele during this episode, where he worked as a type of consultant.
[00:01:04] Alberto came in a little later to manage this beautiful company in the hills of Dolenia.
[00:01:11] Dolenia deserves to taste these wines and especially to visit one of the places,
[00:01:19] these corners of Friuli Venezia Giulia, really beautiful.
[00:01:25] It's a journey over this almost infinite hill, a very small road,
[00:01:32] but when you get to the top, you get a breathtaking view.
[00:01:39] Anyway, let's hear this beautiful conversation with Alberto Faggiani of Tenuta Stella.
[00:01:57] So we can start.
[00:02:00] Okay, thanks Alberto Faggiani, thank you for being here with us today.
[00:02:06] Thanks also for the tasting this morning,
[00:02:09] I went by you this morning to taste some new varieties, really interesting.
[00:02:16] But I wanted to talk a little about your story here in Friuli Venezia Giulia.
[00:02:22] Obviously it doesn't start with Tenuta Stella, it starts much earlier.
[00:02:27] Can you tell us where your story started with wine in Friuli Venezia Giulia?
[00:02:34] We started in 1986,
[00:02:40] I started a few months earlier at the Castello di Arcano, towards San Daniele.
[00:02:50] At that time I was just married, so my family was coming,
[00:02:59] my daughter was my first wife,
[00:03:03] so it was a bit of a fast journey to find a job and a house.
[00:03:12] But you've always been passionate about wine?
[00:03:18] No, the main link is the land,
[00:03:22] because my grandfather did everything for the Conti Keckler de Asarta,
[00:03:29] in the town of Fraforeano, in the province of Udine,
[00:03:36] in the town of Ronchis in Tisana.
[00:03:39] So I lived in a family like that, my father did other jobs,
[00:03:44] but the person I referred to was always my grandfather.
[00:03:48] And I got close, then I did the farm,
[00:03:53] I did the farm in Pozzuolo del Friuli,
[00:03:57] I worked as a technical worker,
[00:04:00] and my journey in wine happened by chance,
[00:04:05] because in this company in Arcano Superiore
[00:04:10] they were looking for a person, a figure,
[00:04:15] who worked in wine, and that's how the journey began.
[00:04:19] Then I found, from Loretto Pali to Castello di Spessa,
[00:04:27] a close-up of the area,
[00:04:33] you were taken out of San Daniela?
[00:04:37] Yes, by chance, also there, with friends,
[00:04:41] everything happened, maybe a chat and so on.
[00:04:45] After a year, Gianni Bignucolo said,
[00:04:51] do you want to change companies?
[00:04:55] Do you want to try an encounter?
[00:04:58] I'll let you talk to Silvio Jermann.
[00:05:01] A fairly well-known name.
[00:05:04] He talked to Silvio,
[00:05:07] he introduced me to his father Angelo Jermann,
[00:05:11] and from there I started the collaboration
[00:05:17] with Castello di Spessa.
[00:05:20] And I started the conversation with Jermann.
[00:05:24] When was this?
[00:05:26] 1989.
[00:05:28] 1989, yes.
[00:05:32] It was also a strange period,
[00:05:36] because it happened in June,
[00:05:38] near the Vendemmia.
[00:05:40] In the meantime, I knew the viticulture well,
[00:05:45] I didn't know anything about the cellar.
[00:05:48] When the harvest period came,
[00:05:53] Silvio told me,
[00:05:55] this is the press, these are the vases,
[00:05:58] the pumps,
[00:06:00] and we try together.
[00:06:02] How old were you at that time?
[00:06:05] 22.
[00:06:06] 22?
[00:06:08] And in the meantime I became a father,
[00:06:11] I had a family,
[00:06:13] Silvio told me he would give me his house,
[00:06:16] so he gave me an apartment,
[00:06:18] and so it started.
[00:06:20] It seems like a firework.
[00:06:23] Yes, always.
[00:06:25] It's sink or swim,
[00:06:28] in English,
[00:06:30] it's either swimming or sinking.
[00:06:33] But obviously it went well.
[00:06:36] I started to learn.
[00:06:42] Ok.
[00:06:44] Together with Silvio's father we managed the vineyards,
[00:06:48] and I managed the cellar with Silvio,
[00:06:52] but then gradually more and more me.
[00:06:56] He had a lot to do,
[00:06:58] go around, propose his company.
[00:07:01] Already those years anyway,
[00:07:03] the name Yermann as a wine was already well developed.
[00:07:09] I wanted to ask you if there were those years of explosion
[00:07:15] and knowledge of Yermann or it had already been taken?
[00:07:19] It wasn't a big explosion,
[00:07:21] but there was already because the people who came there
[00:07:24] were all people who already knew the quality of the wines,
[00:07:28] the person,
[00:07:30] because in our sector there are the characters mainly,
[00:07:35] we who work the land,
[00:07:37] we work in the cellar,
[00:07:39] and that leads to value the final product.
[00:07:44] I understand.
[00:07:46] And so it went on,
[00:07:49] we grew together,
[00:07:51] that year I did it with a young steward who is still his employee,
[00:07:58] Wow, is still there?
[00:08:00] Yes, yes.
[00:08:02] I hope you're not an intern yet.
[00:08:04] No, no, no, it's called Auro.
[00:08:07] And this has gradually brought us to grow more and more.
[00:08:13] What was the biggest challenge of those initial years there?
[00:08:18] Well, in those years,
[00:08:22] the challenge was always
[00:08:24] the annual change of the company.
[00:08:30] So now we're talking about the increase of,
[00:08:36] I don't know, two or three thousand bottles in the company,
[00:08:40] because that time it was a small company,
[00:08:42] it wasn't a big company.
[00:08:44] But those years the growth was quite fast.
[00:08:49] It was a constant, continuous fermentation.
[00:09:01] Not so much the modernization,
[00:09:04] but the construction of new spaces,
[00:09:06] starting with concepts that later on are completely different.
[00:09:11] The technology,
[00:09:15] we needed it,
[00:09:21] but we always had a very traditional bond.
[00:09:26] So the technology entered the cellar,
[00:09:29] but slowly, slowly.
[00:09:31] Then the mechanization,
[00:09:35] we went to tractors that were more consumerized,
[00:09:39] the factories,
[00:09:41] not these big animals that are there now.
[00:09:47] And there were all the most famous wines of that time,
[00:09:54] you also witnessed the creation of some famous wine.
[00:10:00] The main creation was the evolution of the vineyard,
[00:10:05] so the base of Eribola Gialla,
[00:10:08] the Vintastunina,
[00:10:10] the Dreams were the first years,
[00:10:13] so we have, let's say,
[00:10:16] enhanced the quality of the wood
[00:10:19] to give an increasingly important product.
[00:10:23] It was a very important wine for the development of Jerno.
[00:10:26] I saw that it was a wine that made people talk,
[00:10:31] it made people talk a lot about the Vintastunina
[00:10:34] for the type of wine that was there.
[00:10:37] But the Dreams, in those moments,
[00:10:40] the first Charonais in Baric,
[00:10:42] we were lucky enough to be oriented
[00:10:47] to buy the Baric woods,
[00:10:50] much more important wood,
[00:10:53] and that gave you more value in the final product.
[00:10:55] But the wine that Silvio and I built together
[00:11:00] was the Capo Martino,
[00:11:03] so the acquisition of the Arutars tenute
[00:11:06] which later became the main base of the cellar
[00:11:11] with the new cellar.
[00:11:14] There were also important years of commitment.
[00:11:18] What year was the period?
[00:11:20] It was 1991,
[00:11:23] because it was purchased in 1991,
[00:11:26] if I'm not mistaken.
[00:11:29] A few years have passed.
[00:11:32] I remember working with my wife in New York
[00:11:35] we're talking about 1996
[00:11:38] and I think that Capo Martino was a fairly new thing.
[00:11:43] Yes, it was the first years.
[00:11:46] Exactly.
[00:11:48] I don't know what year it was,
[00:11:51] but maybe even before Wine Spectator
[00:11:54] Capo Martino arrived when it was 95,
[00:11:58] maybe.
[00:12:00] I have this memory of Capo Martino's birth
[00:12:05] and also the Dreams that I remember.
[00:12:08] That was already in the 80s.
[00:12:11] But it was already quite famous.
[00:12:14] The most important step was perhaps
[00:12:16] the Dreams,
[00:12:18] because with this label
[00:12:21] it was already strange,
[00:12:24] but important for the moment
[00:12:27] and for the evolution of everything
[00:12:30] that was being created.
[00:12:33] Instead Capo Martino kept a label
[00:12:36] more from territory, from tradition.
[00:12:39] And you were there until?
[00:12:42] 2011.
[00:12:44] 2011.
[00:12:46] So it was a very long career.
[00:12:49] Yes, very long.
[00:12:52] The evolution was very fast
[00:12:55] between the 90s and 2010
[00:12:59] the commitment had become very big
[00:13:04] because many new plants, many acquisitions
[00:13:08] and then the construction of the new Lute-Arsley cellar
[00:13:13] which was very demanding.
[00:13:14] You were there when it was opened?
[00:13:17] Yes, with Silvio we created and looked for everything there
[00:13:20] both together with the collaboration
[00:13:23] of the various architects
[00:13:25] and design, but all the positions,
[00:13:29] the shapes to facilitate everything
[00:13:32] we tried to do it together.
[00:13:35] Nice, nice.
[00:13:37] Because certain experiences that we have in the work
[00:13:41] the architects and engineers don't have them
[00:13:44] we tried to create the prerequisites
[00:13:49] to build it in a very wise way
[00:13:53] because that place is not only beautiful
[00:13:56] but also a place where you have to work
[00:13:59] yes, mainly that.
[00:14:01] You can be a great architect
[00:14:04] but if you don't know how to develop the work in the cellar
[00:14:08] and you put a vase there, above, below, there
[00:14:11] just make a plan
[00:14:12] and then it becomes a disaster to work
[00:14:16] instead you have to have the input of someone
[00:14:19] who knows how to manage the work in the cellar
[00:14:22] this is very important.
[00:14:24] It's much more because I was there when it was just opened
[00:14:28] and maybe once later it's not really a cappanone
[00:14:31] when you take it out
[00:14:33] there is a concept behind it
[00:14:35] very nice
[00:14:36] that after, you know, with the years
[00:14:39] it may not be as perfect as the initial idea
[00:14:45] but you always have to start working
[00:14:49] with what has been created
[00:14:52] so it was a pleasure to work in that environment
[00:14:55] yes, yes, yes
[00:14:57] there are other things unfortunately
[00:15:00] and then you decided to face another challenge
[00:15:04] or another company
[00:15:06] I was a year, let's say, so calm
[00:15:10] I met another person with whom I live now
[00:15:14] but there was a personal motive to change
[00:15:19] to look for new horizons
[00:15:22] probably there was also a moment of fatigue
[00:15:26] of, I don't know, now explain it well
[00:15:30] but there was a...
[00:15:32] you felt the need to change
[00:15:35] yes, we have a need that has been sought out from all sides
[00:15:41] of course, of course
[00:15:43] no, but in my opinion there is a saying in English
[00:15:47] that says
[00:15:51] that change is good as a rest
[00:15:54] and practically when, even if you are
[00:15:57] really in love with your job
[00:16:01] changing there is a new enthusiasm
[00:16:06] yes, in all things
[00:16:09] and there is another energy
[00:16:12] and then you made this sabbatical year
[00:16:16] sabbatical, let's say
[00:16:18] and then there were various contacts
[00:16:22] but they weren't
[00:16:25] they weren't contacts that maybe gave me some positivity
[00:16:31] then it happened with my friend Michele
[00:16:35] he said to me, I took over a company
[00:16:38] I wrote but I don't know what to do
[00:16:42] I don't understand how to do them
[00:16:44] he gave me a hand
[00:16:46] Michele, we are talking about Michele Morscheroni
[00:16:49] and from there the routine started
[00:16:55] before maybe with a steady star
[00:16:59] I had started to do the work
[00:17:03] of managing the countryside
[00:17:05] then with my partner Erika
[00:17:08] we took over the management of the cellar
[00:17:12] and after a few years
[00:17:14] we managed the company at 360 degrees
[00:17:20] how were the vineyards when you found it?
[00:17:22] when we arrived there there were 4 hectares of vineyards
[00:17:27] compared to now what is it?
[00:17:30] now we are 15
[00:17:32] starting only with 4 hectares
[00:17:35] when you talk about 4 hectares in the hill
[00:17:40] after many times when you go to do the measurements
[00:17:43] either they are 3 or 5
[00:17:45] because they make the estimate
[00:17:48] it is not easy to manage this
[00:17:52] then vineyards that for a period were neglected
[00:17:57] there are failures, there are diseases
[00:18:03] we need to manage everything
[00:18:07] I understand
[00:18:09] the interesting thing is that they were all native varieties
[00:18:14] if not some small fraction
[00:18:16] a portion of some row
[00:18:20] in Pinot Grigio or Sauvignon
[00:18:23] and the project with the family that invested there
[00:18:27] the stevanato family
[00:18:29] was to carry on
[00:18:32] on the territory of the hill
[00:18:34] the native varieties
[00:18:36] so we looked to put back existing vineyards
[00:18:43] Friulano, Ribola and Malvasia
[00:18:47] where we had other varieties
[00:18:49] or if it was the Estirpo or the Inesto
[00:18:51] always native varieties
[00:18:54] and in the meantime there were confinants
[00:18:59] that decided to sell
[00:19:01] so one year 1 hectare, one year 5,000 meters
[00:19:04] one year 2-3 hectares
[00:19:07] and so now we have arrived at 15 hectares
[00:19:11] mainly as I said before the varieties are native
[00:19:17] then there are small fractions
[00:19:21] of international, Pinot Nero
[00:19:25] as we tasted before
[00:19:27] but the place is very particular
[00:19:30] going down today for the second time
[00:19:33] it seems that that hill does not end anymore
[00:19:36] go up, up, up, up
[00:19:38] and then go up again
[00:19:39] and again
[00:19:41] it's a particular place
[00:19:43] you start from the top and you think you've already arrived
[00:19:45] and then you go up again
[00:19:47] it's incredible, it's like going up on a matajour
[00:19:52] at what level of altitude?
[00:19:56] we are between 150 and 300
[00:19:59] where we did the tasting and we are at 180
[00:20:03] and it goes up again
[00:20:05] and after when we got up
[00:20:07] we have all that space there
[00:20:09] fantastic
[00:20:11] let's talk a little bit about this area
[00:20:13] because you are in Dolenje
[00:20:15] the common is Dolenje, the fraction is Skrio
[00:20:18] we are confining with Slovenia
[00:20:20] so the whole east divides us into a river
[00:20:24] and we have almost half of our land
[00:20:28] that goes to the river and then to the border
[00:20:32] do you go further or not?
[00:20:34] no, no
[00:20:35] because I like to make it clear
[00:20:39] because the hill has this elongated shape
[00:20:45] but there is always this small tail
[00:20:47] which is Dolenje and Skrio
[00:20:49] let's say the last common
[00:20:51] exactly, exactly
[00:20:53] because you go from the other side and you arrive at the pre-poto
[00:20:55] so that becomes the Oriental Hill
[00:20:58] and then it's a particular area
[00:21:01] it's different from the area closer to Cormons
[00:21:05] it seems like it
[00:21:07] because you also see the constitution of the forests
[00:21:13] the forests are a little different from those towards Cormons
[00:21:18] or even those towards, let's say, Gorizia
[00:21:22] tell me about that, I didn't know
[00:21:24] it's not that they are of different essences
[00:21:29] but most of the plants there are the quercera, the farnia
[00:21:33] known by us
[00:21:35] but the growth of the process
[00:21:40] between our areas and those towards Gorizia
[00:21:43] is a little different than ours
[00:21:46] and probably it will be the exposure, the typology
[00:21:50] we have as a land all the Ponca
[00:21:53] these marnes, these characteristics of this land
[00:21:58] maybe from the side of Gorizia there is more limestone
[00:22:04] I don't know
[00:22:06] but when you see some extracts
[00:22:09] you see that maybe the pressure from these sands
[00:22:16] seems different to me
[00:22:18] it's a fresher, warmer area
[00:22:21] we also wanted to bring the company into organic farming
[00:22:31] we have noticed that we always have air currents
[00:22:41] that come either from the Vipacco
[00:22:44] from the south
[00:22:48] that probably pass in the Gulf of Trieste
[00:22:52] and then come up
[00:22:54] these are both winter and summer
[00:22:56] they are periodic
[00:22:58] and then we have the northern part
[00:23:02] from the part of Caporetto
[00:23:05] and then these excursions are due to these air currents
[00:23:14] and we see, our vineyards are all in hill
[00:23:19] we don't have much humidity
[00:23:21] so even the summer and night humidity
[00:23:25] is not there
[00:23:27] in the morning the leaves are dry
[00:23:30] so this is easier for us to do organic farming
[00:23:38] because we don't have big humidity
[00:23:41] easier to manage
[00:23:45] it's not that you have to do more treatments than doing nothing
[00:23:51] and then the management of insects
[00:23:55] I see that it is self-regulated
[00:23:58] we don't have problems with insects
[00:24:02] that maybe in some areas are more resistant
[00:24:05] we don't have the damage from the cicadas
[00:24:11] fortunately
[00:24:13] but the damage from the capricots
[00:24:15] the capricots do more damage now
[00:24:18] at the vegetative moment
[00:24:20] than when the grapes are ready
[00:24:23] because they eat the germs
[00:24:27] but eating the germs
[00:24:29] it blocks you especially when you have young plants
[00:24:32] new plants of 2, 3, 4 years
[00:24:35] in hill it's not that plants and harvest after 2 years
[00:24:40] it takes 4 or 5 years before you start to bring the plant into production
[00:24:45] and this
[00:24:48] big problems of animals is only at this moment
[00:24:51] so it's not a grape problem
[00:24:54] is eaten before the...
[00:24:56] no, because we don't have this
[00:24:57] the only problem of eating grapes
[00:25:01] we have all vineyards surrounded by forests
[00:25:05] we have a fraction of vineyards that go from 3,000 meters to 2 hectares
[00:25:13] but everything else is surrounded by the woods
[00:25:16] it's not all monoculture
[00:25:19] and so in certain periods
[00:25:22] when the grapes mature
[00:25:24] we have the birds that eat
[00:25:27] and the birds we see that eat the 2, 3 rows
[00:25:33] near the woods
[00:25:35] they don't orient themselves
[00:25:37] they are very afraid
[00:25:39] they have a noise
[00:25:41] they run away
[00:25:43] we have
[00:25:45] in our territory 4 families
[00:25:48] every year
[00:25:50] of acuilotes
[00:25:52] acuilotes
[00:25:54] but not acuilotes
[00:25:56] our so-called poyans
[00:25:58] poyans, yes, falcons
[00:26:00] that nest
[00:26:02] and so they fly away
[00:26:04] and these give a little fear to the birds
[00:26:07] otherwise they are their food
[00:26:09] natural compartment
[00:26:11] cool
[00:26:13] so we have started
[00:26:17] this
[00:26:18] classic method of processing
[00:26:22] the rive
[00:26:24] because when the grapes are ready for a steaming base
[00:26:29] but not for a wine
[00:26:31] they don't eat
[00:26:33] then we save ourselves
[00:26:35] and we collect the part around the woods
[00:26:38] the rest of the preparation remains to make the wine finished
[00:26:42] so you do it near the woods
[00:26:45] the harvest a little early
[00:26:48] because it is a steaming base
[00:26:50] that is raw
[00:26:52] and less attractive to the animals
[00:26:55] they don't eat it
[00:26:57] because it is still ripe
[00:26:59] wow
[00:27:01] which is beautiful
[00:27:03] then it was born
[00:27:06] the steaming wines were the first wines born in that company
[00:27:10] I remember with Michele
[00:27:13] that he always pulled out the cinders
[00:27:16] but let's say
[00:27:18] when we got to know the problems
[00:27:21] after two or three years we started to do this steaming speech
[00:27:25] ok
[00:27:27] and this is what started
[00:27:30] because the hill grapes are grapes that have a certain concentration
[00:27:35] even raw
[00:27:37] in quotation marks
[00:27:39] so maybe making a charmat didn't have the value
[00:27:43] because we wanted to bring the company to high levels
[00:27:47] so we opted for the classic method
[00:27:50] ok, it has always been a classic method
[00:27:53] yes yes yes
[00:27:55] then maybe at the beginning we tried 12 months, 18 months
[00:27:59] currently our steaming is 36 months on leavens
[00:28:03] the new year will come out as a padozé
[00:28:07] and then we have this other wine of Charronet
[00:28:09] in a humid and shaded area
[00:28:13] that the Charronet would never mature to make a big Charronet
[00:28:18] ok, stop
[00:28:20] then we decided to make a steaming
[00:28:24] now it is 60 months
[00:28:27] and we would like to start a extension on the permanent leavens
[00:28:34] but the classic method was something you have already done
[00:28:38] before in your career, a novelty for you
[00:28:42] it is a novelty thanks to my current partner
[00:28:45] that she worked with before
[00:28:48] and she passed on this to me
[00:28:51] at a technical level
[00:28:53] because at a tasting level
[00:28:55] France has turned it around, Champagne has turned it around
[00:28:58] you were already an enthusiast of French wines
[00:29:04] you have done what is your standard
[00:29:07] and you can see on the wines that you are trying to get there
[00:29:11] because the standards are of that level
[00:29:15] yes yes, however, the raw material is what commands
[00:29:19] and then some attention is also going to be collected
[00:29:23] not having your experience
[00:29:27] there was some, also there, coming back to this idea
[00:29:31] this is a challenge to make a classic method in that area
[00:29:37] there was something, I don't know, of maturation or lack of maturation
[00:29:41] too much maturation
[00:29:43] in the early years it could have been an error
[00:29:46] ok, that they were too mature
[00:29:48] making the moment of harvest wrong
[00:29:50] but lack of acidity
[00:29:52] lack of acidity, but in my opinion
[00:29:56] you can have too many sugars
[00:29:58] because going with a blender
[00:30:01] then in a bottle at the end of fermentation
[00:30:04] which maybe has 14 alcohols
[00:30:07] it's not really a blender
[00:30:09] it becomes at the end
[00:30:12] that maybe when it loses a little bubble
[00:30:15] it becomes a wine blender
[00:30:17] ok, so you had to take a step back
[00:30:21] to look for freshness
[00:30:23] and not have so much
[00:30:24] ok, and you also do a little time later
[00:30:29] because now we start talking a little about the production of wines
[00:30:33] he told me that you don't do the maturation after the sale immediately
[00:30:37] yes, I have from the experience
[00:30:41] we see that the product needs a little time
[00:30:45] even since we do the maturation
[00:30:48] and we put the lid on
[00:30:50] for a period
[00:30:51] we try to do it at least 6 months
[00:30:54] but after a year, a year and a half
[00:30:57] we see that the quality is much improved
[00:30:59] what changes during this year of rest?
[00:31:03] there are these
[00:31:05] I don't want to make it fall in the third
[00:31:09] but there are these maturities
[00:31:12] which are always mineral but very marked
[00:31:15] which in my opinion give an extra elegance to the wine
[00:31:18] to the wine that is steaming in this case
[00:31:21] of our territory
[00:31:23] and this is probably due also to the type of land
[00:31:27] these lands that are actually very mineral
[00:31:31] and they certainly give the grape an imprint
[00:31:35] of this character
[00:31:37] and you also make the base in wood
[00:31:41] I do the ...
[00:31:43] then not the rive
[00:31:45] the Chardonnay ferments in wood
[00:31:48] alcohol fermentation is a 5 month period in wood
[00:31:54] then we go in bottles
[00:31:56] and this is not that we make many bottles
[00:32:01] but to value a product in a territory
[00:32:04] I don't say not vocated
[00:32:07] but with little experience of polycyne
[00:32:10] we try to give something more
[00:32:13] for us it is positive
[00:32:17] but the critics say
[00:32:20] in cologne we don't make polycyne
[00:32:23] but there are also
[00:32:25] grapes have these characteristics
[00:32:28] they are versatile
[00:32:30] exactly
[00:32:32] but in my opinion
[00:32:34] it always depends on the philosophy
[00:32:37] of what you want to do
[00:32:39] in my opinion you can do what you want in cologne
[00:32:41] because you have a situation where
[00:32:44] and especially you told me that
[00:32:47] this excursion is important
[00:32:49] and you don't have so much humidity
[00:32:52] then you can play with different approaches
[00:32:57] approaches, yes, you can do what you want
[00:33:00] Infanti one of the approaches
[00:33:03] that I have tasted with you was the Friulano
[00:33:06] that you have the classic Friulano
[00:33:08] and after the Riserva
[00:33:09] that are two completely different worlds
[00:33:12] then how did this idea come out
[00:33:14] to play these two sides of Friulano
[00:33:17] and we also talk about Ribola Gialla
[00:33:19] Friulano from the first years
[00:33:22] that we started working on it
[00:33:24] we saw that it is a product
[00:33:27] that in that territory gave really the maximum
[00:33:30] we are very happy
[00:33:33] let's say the clientele
[00:33:36] and the Prince wine
[00:33:37] we saw that the Friulano was ours
[00:33:40] even if
[00:33:43] immediately after we don't have the Ribola
[00:33:46] but the Malvasia because Malvasia
[00:33:49] always has the thought
[00:33:52] of Dalmatia, Croatia
[00:33:54] but who tastes our Malvasia
[00:33:57] remains very amazed
[00:34:00] so it is a wine that we
[00:34:03] found there the plants, the hectares
[00:34:05] the vintages
[00:34:08] and it is the wine that perhaps gave us
[00:34:11] more surprise because maybe
[00:34:13] Malvasia, ok
[00:34:15] because maybe Friulano is almost
[00:34:17] discounted, no?
[00:34:19] that in Colio is important
[00:34:21] you have to make Friulano
[00:34:23] but Malvasia we saw
[00:34:25] but I think
[00:34:27] probably the conditions of the exhibition
[00:34:30] Malvasia is almost all
[00:34:32] in the East exhibition
[00:34:35] and then
[00:34:38] the land
[00:34:40] is the land that in reality
[00:34:43] from us there are various
[00:34:46] situations of
[00:34:49] re-emergence
[00:34:51] we have all cured
[00:34:54] in the sense made the drainage to
[00:34:56] take away the waters that become dangerous
[00:34:58] but this allows
[00:34:59] that our vineyards
[00:35:02] I see, do not suffer when there is
[00:35:05] the heat, the drought
[00:35:07] also because going back to the speech
[00:35:09] before the currents
[00:35:11] if at night you have fresh
[00:35:13] the plant from the heat of the day
[00:35:15] rejuvenates
[00:35:17] in fact in the evening you see it almost
[00:35:19] the leaf covered
[00:35:21] in the morning you see instead a leaf
[00:35:23] and you say but it looks like
[00:35:25] inside a greenhouse with a perfect top
[00:35:27] and this
[00:35:29] becomes probably an importance
[00:35:31] to the final product
[00:35:33] because the plant does not go
[00:35:35] suffer beyond
[00:35:37] and worsen the quality of the grape
[00:35:39] which is what is important for us
[00:35:41] in the end
[00:35:43] in fact we
[00:35:45] irrigation we do
[00:35:48] we do
[00:35:50] maybe when we plant the vineyards
[00:35:52] one rescue the barbatelles
[00:35:54] obviously who have
[00:35:55] few roots
[00:35:57] exactly
[00:35:59] and this
[00:36:01] however the plant as a screw
[00:36:04] has a radical apparatus that she
[00:36:07] walks even tens of meters
[00:36:09] around the water
[00:36:11] and there are also screws
[00:36:14] from plants that have
[00:36:16] 90 years you told me
[00:36:18] yes yes we have
[00:36:20] we have vineyards
[00:36:22] a particular vineyard
[00:36:23] of Friulano
[00:36:25] who has
[00:36:27] at this age
[00:36:29] certified and good you can also see
[00:36:31] from the plants
[00:36:33] because Friulano makes
[00:36:35] fairly large heads
[00:36:37] but there you see that
[00:36:39] with the vines maybe even
[00:36:41] wrong but he
[00:36:44] thousand curves
[00:36:46] heads of salt
[00:36:48] is larger than a
[00:36:50] of anguria
[00:36:51] and
[00:36:53] that's what we're trying to
[00:36:55] keep alive
[00:36:57] that was important
[00:37:00] and then there is this project
[00:37:02] to try to make a Friulano
[00:37:04] only of that vineyard
[00:37:06] make 500 600 thousand bottles
[00:37:08] and what will come
[00:37:10] then the reserve that I tasted
[00:37:12] from you comes only from
[00:37:14] old vines
[00:37:16] in addition to doing this
[00:37:18] process of
[00:37:19] a little maceration
[00:37:21] we do a little maceration
[00:37:23] then the tuning in
[00:37:25] but this is a product that
[00:37:27] you had so much luck
[00:37:29] then I was special
[00:37:31] thank you
[00:37:33] I had to taste it in these days
[00:37:35] it was really particular
[00:37:37] I wanted to understand the evolution
[00:37:39] that is taking in bottles
[00:37:41] because you would like to go out
[00:37:43] after a year two from the bottle
[00:37:45] but we'll see
[00:37:47] what it will be like
[00:37:49] well
[00:37:51] then it is also this
[00:37:53] let's say copy
[00:37:55] of yellow ribola
[00:37:57] yellow ribola maceration
[00:37:59] maceration and let's say
[00:38:01] without exactly
[00:38:03] we have given for the ribola
[00:38:05] then we have the spumante
[00:38:07] the normal standing ribola
[00:38:09] which however has a
[00:38:11] wood contribution
[00:38:13] in the sense that 50%
[00:38:15] ferments and fine-tuning
[00:38:17] for 10 months in tuna
[00:38:19] and other wines
[00:38:22] then in July we combine them
[00:38:24] and in August we bottle them
[00:38:26] the path of wood
[00:38:28] according to us
[00:38:31] was important to value
[00:38:33] a ribola
[00:38:35] which is enough however
[00:38:37] neutral as variety
[00:38:39] we wanted to give something more
[00:38:41] we remember the old traditions
[00:38:44] in the post-war
[00:38:46] wood was used maybe
[00:38:47] of different capacities
[00:38:49] we also try to
[00:38:51] go with the products
[00:38:53] that are
[00:38:55] that are found on the market
[00:38:57] mainly
[00:38:59] and then in 2018
[00:39:01] started with the oldest vineyard
[00:39:03] that we took from
[00:39:05] just in 2018
[00:39:07] from a Slovenian
[00:39:09] there is a ribola
[00:39:11] which also has a part of
[00:39:13] plant inside
[00:39:15] at the foot of Franco
[00:39:17] and
[00:39:19] we made this
[00:39:21] macerated ribola
[00:39:23] which makes 30 days
[00:39:25] the selection is only this vineyard
[00:39:27] it is the highest one we have
[00:39:31] we make 30 days of maceration
[00:39:34] on the skins
[00:39:36] the only technology used
[00:39:40] is temperature control
[00:39:42] in the first 5 days
[00:39:44] because we do not want it to go
[00:39:45] above 25-28 degrees
[00:39:49] and after that
[00:39:52] we finish the alcohol fermentation
[00:39:55] we wait for the alcohol
[00:39:58] to degrade something
[00:40:00] from the vines, from the skins
[00:40:02] and from the pulp
[00:40:04] and then we finish
[00:40:06] I do not think it is needed anymore
[00:40:08] for my type of work
[00:40:10] after that this wine
[00:40:12] goes into the barrel
[00:40:13] in tonneau
[00:40:15] also these used, are three tonneau
[00:40:17] for one year
[00:40:19] they do the tuning
[00:40:21] one year we make it in a bottle of 15
[00:40:23] so we join the three tonneau
[00:40:25] before going to the bottle
[00:40:27] and fiolano how long ago
[00:40:29] on the skins?
[00:40:31] we have there on 10-15 days
[00:40:34] finished fermentation
[00:40:36] as we talked once
[00:40:38] when the fermentation is finished
[00:40:40] the hat is high
[00:40:41] before it falls
[00:40:43] we turn it off
[00:40:45] I do not want to do
[00:40:47] at least the first attempt
[00:40:49] the first one
[00:40:51] I wanted to do it like this
[00:40:53] the thing that happened with these two vines
[00:40:55] these two macerates
[00:40:57] which were the complete absence
[00:40:59] of volatile
[00:41:01] they were very super clean
[00:41:03] and you told me that
[00:41:05] it is important
[00:41:07] to follow certain rules
[00:41:09] to avoid this
[00:41:11] our main enemy
[00:41:13] in wine is oxygen
[00:41:15] so if we
[00:41:17] try not to oxidize
[00:41:19] the finished product wine
[00:41:21] but also
[00:41:23] that portion of skins
[00:41:25] which are closely in contact
[00:41:27] with the air
[00:41:29] they should not be oxidized
[00:41:31] because after that the oxidation
[00:41:33] leads to volatile
[00:41:35] and so we
[00:41:37] get the bottles full
[00:41:39] or we try to keep
[00:41:41] closed with cloths
[00:41:43] or something
[00:41:45] so that there is a direct contact
[00:41:47] of the air
[00:41:49] and practically from the fermentation
[00:41:51] it makes this layer of CO2
[00:41:53] which prevents
[00:41:55] it remains
[00:41:57] however
[00:41:59] even if the alcohol is finished
[00:42:01] there is still some work
[00:42:03] there is always some yeast
[00:42:05] that works again
[00:42:07] and there is this layer
[00:42:09] which is protected
[00:42:11] and so I don't want to prolong
[00:42:13] according to the 30 days
[00:42:16] I don't need it anymore
[00:42:18] I don't have to extract
[00:42:20] there is nothing else to extract
[00:42:22] according to me
[00:42:24] this concept that
[00:42:26] during the lessons
[00:42:28] that I do
[00:42:30] when we talk about wine
[00:42:32] and all this
[00:42:34] people ask me for maceration
[00:42:36] what it brings
[00:42:38] also for red wines
[00:42:39] when you have
[00:42:41] a solution that is
[00:42:43] aqua
[00:42:45] that is not alcoholic
[00:42:47] there is a less important extraction
[00:42:49] alcohol is insolvent
[00:42:51] it extracts much more
[00:42:53] so when you told me
[00:42:55] be careful of the end
[00:42:57] of fermentation
[00:42:59] that you have so much alcohol
[00:43:01] it starts to extract things
[00:43:03] of the skins, of the pulp, of the seeds
[00:43:05] which maybe is too extreme
[00:43:07] and then
[00:43:09] I am vindicated
[00:43:11] of the things that I say
[00:43:13] when I do lessons
[00:43:15] so thank you for this
[00:43:17] very nice
[00:43:19] I liked the cleaning
[00:43:21] of these wines
[00:43:23] so congratulations
[00:43:25] we are also working
[00:43:27] indigenous yeast
[00:43:29] also indigenous yeast
[00:43:31] biological indigenous yeast
[00:43:33] very nice
[00:43:35] these ideas of
[00:43:37] naturalness
[00:43:39] I don't like to call it natural
[00:43:41] because
[00:43:43] natural
[00:43:45] grapes
[00:43:47] natural wine
[00:43:49] I don't like to call it
[00:43:51] natural because
[00:43:53] grapes
[00:43:55] natural wine
[00:43:57] I don't like to call it
[00:43:59] natural because
[00:44:01] I always hear those who say
[00:44:03] wine, grapes
[00:44:05] if you leave it alone
[00:44:07] do your job then
[00:44:09] but I like to hear those who say
[00:44:11] there is nothing natural about wine
[00:44:13] wine, the monster wants to become
[00:44:15] an asset
[00:44:17] and it has to intervene
[00:44:19] the man to create the wine
[00:44:21] so what is the natural part
[00:44:23] of making wine
[00:44:25] and then what philosophy
[00:44:27] yes on philosophy
[00:44:29] everyone then expresses his philosophy
[00:44:31] but I like
[00:44:33] as I have tried in wines
[00:44:35] elegance
[00:44:37] and politeness
[00:44:39] that gives me pleasure
[00:44:41] when I taste it
[00:44:43] when it is ripe
[00:44:45] I feel the distinction
[00:44:47] of pleasure of pulp
[00:44:49] chewing the skin
[00:44:51] or other tastes
[00:44:53] and also crush those teeth
[00:44:55] and then savor the wine
[00:44:57] or tastes
[00:44:59] but there are always
[00:45:01] clean, elegant tastes
[00:45:03] we have the sweet that gives you harmony
[00:45:05] but this sweet
[00:45:07] when it turns into alcohol
[00:45:09] gives me harmony
[00:45:11] also in the final product
[00:45:13] wine
[00:45:15] we try to give this harmony
[00:45:17] which is later translated into elegance
[00:45:19] by me
[00:45:21] elegance and politeness
[00:45:23] very important
[00:45:25] and in my opinion
[00:45:27] in the world of natural wines
[00:45:29] you forget a little the politeness
[00:45:32] but yes
[00:45:34] there are those who maybe
[00:45:37] run into this
[00:45:39] but also those who maintain
[00:45:41] a beautiful elegance
[00:45:43] a beautiful politeness
[00:45:45] after they are called natural
[00:45:47] it's fine
[00:45:49] but in my opinion
[00:45:51] if we have a nice grape
[00:45:53] because we have to take a road
[00:45:56] and lose certain characteristics
[00:45:58] then one interprets it as a vine
[00:46:03] I like your choice
[00:46:06] of making a little wood
[00:46:09] yellow
[00:46:13] because you said that you
[00:46:16] differentiate yourself from the market
[00:46:20] we produce when it's okay
[00:46:24] 60 quintals of hectare
[00:46:26] with 5000 plants
[00:46:28] so we have grapes
[00:46:31] that later give
[00:46:33] a certain structure
[00:46:36] and the yellow rib
[00:46:40] having few scents
[00:46:44] being quite neutral
[00:46:47] even though
[00:46:49] having a certain consistency
[00:46:52] in the wine
[00:46:54] importance, body
[00:46:56] I missed something more
[00:46:58] then the work with wood
[00:47:00] on our part
[00:47:02] directs us to have
[00:47:03] a complexity
[00:47:05] some scent, some
[00:47:07] spikiness
[00:47:09] but it's fine
[00:47:11] to give a wine
[00:47:13] that becomes more personal
[00:47:15] more personal for us
[00:47:17] the wine of your star
[00:47:19] the rib of your star
[00:47:21] good, good
[00:47:23] because as I said to you
[00:47:25] tasting
[00:47:27] follow your path
[00:47:29] is always the best way to do it
[00:47:31] because your audience
[00:47:33] if you always do that style
[00:47:36] your audience
[00:47:38] your fan congregation
[00:47:41] of your wine
[00:47:43] will find you
[00:47:45] but in Alvesia you don't make
[00:47:47] a macerated version
[00:47:49] no, no
[00:47:51] too predictable
[00:47:54] no, we become
[00:47:56] too labels
[00:47:58] in Alvesia we don't have too many
[00:48:00] so we can't
[00:48:02] how many labels in total
[00:48:05] in general
[00:48:07] how many labels
[00:48:09] two foamers
[00:48:11] two foamers
[00:48:13] three white wines
[00:48:15] the black pine
[00:48:17] the red
[00:48:19] the Vitigni blend
[00:48:21] then there is
[00:48:23] this
[00:48:25] let's say white collie
[00:48:27] born 22 years old
[00:48:28] we have to talk about that
[00:48:30] will go
[00:48:32] to cover
[00:48:34] let's say the white collie
[00:48:36] from the Vitigni Autotoni
[00:48:38] currently instead made with international
[00:48:40] because buying a property
[00:48:42] in July
[00:48:44] we didn't have so much time
[00:48:46] to think of the varieties
[00:48:48] that were inside
[00:48:50] between Pinot Gris and Sauvignon
[00:48:52] so we created this white collie
[00:48:54] that for two years
[00:48:56] certainly born 22, 23
[00:48:58] but they will have
[00:49:00] percentage
[00:49:02] of Pinot Gris
[00:49:04] and Sauvignon
[00:49:06] and Sauvignon that remains
[00:49:08] enough
[00:49:10] because we talked about
[00:49:12] Ribolla Giara Friulano and Malvasia
[00:49:14] and this is the recipe for
[00:49:16] white collie
[00:49:18] but the project will be that
[00:49:20] a different label as you saw
[00:49:22] that was made
[00:49:24] just to make a product
[00:49:26] but will it enter
[00:49:28] with Christian Kieber
[00:49:30] they asked me
[00:49:32] when I'm ready
[00:49:34] I'm available
[00:49:36] no, but I think it's an important project
[00:49:39] we had them on the podcast
[00:49:42] I think more enthusiasm
[00:49:45] more producers who enter
[00:49:47] into this project
[00:49:49] before I couldn't do it
[00:49:51] because I would have removed bottles
[00:49:53] to those few
[00:49:55] that I'm making the wines
[00:49:56] of those three bases
[00:49:58] then yes
[00:50:00] when they asked me two years ago
[00:50:02] I didn't buy another property
[00:50:05] so I was still at 8, 9 hectares
[00:50:08] now we are almost at 15
[00:50:11] so in the next 2, 3 years
[00:50:14] we will go out
[00:50:16] a white collie
[00:50:18] of the native vineyards
[00:50:20] we also talked about two reds
[00:50:23] Pinot Nero
[00:50:24] Pinot Nero
[00:50:26] in 2018
[00:50:28] buying a confined property
[00:50:30] there were 6,000 meters of Pinot Nero
[00:50:33] here too
[00:50:35] the old owners
[00:50:38] don't remember what they had planted
[00:50:41] they had planted a Pinot Nero
[00:50:43] from wine not from sparkling
[00:50:45] even if actually inside
[00:50:48] I think there were some
[00:50:51] clones
[00:50:52] a little more
[00:50:55] from grapes
[00:50:57] that struggled
[00:50:59] not to mature
[00:51:01] but remained almost pink
[00:51:03] but probably more indicated
[00:51:06] maybe some plants
[00:51:08] from sparkling
[00:51:10] anyway
[00:51:12] the vineyard was a bit abandoned
[00:51:14] we had put it back in place
[00:51:16] then in the meantime
[00:51:18] we removed some of it
[00:51:23] from the most important plants
[00:51:26] that produced important products
[00:51:28] we made the marches
[00:51:30] and we put it back in place
[00:51:32] so there is this continuity
[00:51:34] of Pinot Nero
[00:51:36] Pinot Nero
[00:51:38] we believe
[00:51:40] even if it wasn't a project
[00:51:42] to have an international
[00:51:44] but actually
[00:51:46] on one side we have the Chardonnay
[00:51:48] on the other side
[00:51:50] a nice red Pinot Nero
[00:51:52] and they said
[00:51:54] let's continue with these two wings
[00:51:57] that maybe are there
[00:51:59] to protect our native vines
[00:52:02] even if our native vines
[00:52:04] have their own strength
[00:52:06] but
[00:52:08] in English we say bookends
[00:52:10] where you put the books
[00:52:12] all the books are good together
[00:52:14] but there are those who stand
[00:52:16] exactly
[00:52:18] this is nice
[00:52:20] the Chardonnay sparkling
[00:52:23] makes it speak
[00:52:25] the Pinot Nero
[00:52:27] is an important plant
[00:52:29] but also has an important strength
[00:52:32] maybe that strength that the sparkling doesn't have
[00:52:35] the Pinot Nero does
[00:52:37] and so
[00:52:39] let's say that
[00:52:41] the international helps a bit
[00:52:43] in this moment
[00:52:44] to get to know the company
[00:52:46] helps the natives
[00:52:48] I understand
[00:52:50] it's not nice under certain conditions
[00:52:52] but we have this too
[00:52:54] is Pinot Nero in that area
[00:52:56] or is it easy enough?
[00:52:59] Pinot Nero is not easy
[00:53:02] but I see that
[00:53:04] for us
[00:53:06] it's important and easy
[00:53:09] because
[00:53:11] there haven't been many years
[00:53:12] from 18, 19, 20, 21, 22, 5 years
[00:53:17] of production
[00:53:20] there are no certain defects
[00:53:22] that maybe in other areas
[00:53:25] have as a variety
[00:53:28] we haven't had signals
[00:53:31] of marciums
[00:53:33] of botrytes
[00:53:36] in the other part you find them often
[00:53:39] in other parts
[00:53:40] but we have worked in other areas
[00:53:45] it can happen
[00:53:47] it's not said no
[00:53:49] so probably
[00:53:51] we have
[00:53:53] as I said before
[00:53:55] these currents that remove the humidity
[00:53:58] and don't create certain problems
[00:54:00] let's say in the health care
[00:54:02] I understand
[00:54:04] then we work it
[00:54:06] we don't do much
[00:54:08] now we are around 2000 bottles
[00:54:10] from 30 quintals
[00:54:12] vinification in Tino
[00:54:15] in some years we have tried
[00:54:17] with raspi
[00:54:19] no, what was yours was with raspi
[00:54:22] there are always those things
[00:54:25] that when you turn
[00:54:27] an important color was there
[00:54:29] this year it has given more an important color
[00:54:32] when you turn the world
[00:54:34] you see
[00:54:36] in Borgogna 5 years ago
[00:54:37] we have a small cellar
[00:54:41] we still do the old Borgogna
[00:54:44] with raspi
[00:54:46] we try
[00:54:48] which do you prefer, cone or without raspi
[00:54:51] for Pinot Nero
[00:54:53] then
[00:54:55] ours
[00:54:57] we have done one test
[00:54:59] two without
[00:55:01] another yes
[00:55:03] there is not a big difference
[00:55:05] we need to see
[00:55:07] what happens in time
[00:55:09] this is what I would like to understand better
[00:55:13] because I don't want
[00:55:15] a negative way in longevity
[00:55:19] I understand
[00:55:21] and I speak this profanely
[00:55:23] because I don't have the experience
[00:55:25] of having done these things before
[00:55:27] I understand
[00:55:29] if one says it
[00:55:31] maybe in his territory
[00:55:33] but not in ours
[00:55:34] then we use
[00:55:36] as I said before
[00:55:38] a selection of French oak
[00:55:40] all new
[00:55:42] but you see
[00:55:44] from the sage it is not that the wood impacts
[00:55:46] it is very tied
[00:55:48] there we have good wood seasonings
[00:55:51] that give us
[00:55:53] then continues to give elegance to wine
[00:55:55] and then there is the other red
[00:55:58] which is this red
[00:56:00] this is born by chance
[00:56:02] by chance
[00:56:04] we found ourselves
[00:56:07] until the year 19
[00:56:10] with Schiopettino, Reforso and Merlot
[00:56:13] and
[00:56:15] a part
[00:56:17] I joined them all
[00:56:19] all together
[00:56:21] I kept only a small part of Merlot
[00:56:23] to see
[00:56:25] also because
[00:56:27] maybe in the future I will make a reserve of Merlot
[00:56:29] it could be good for our company
[00:56:32] maybe even just for us
[00:56:34] friends
[00:56:36] must have that reserve of property
[00:56:40] and
[00:56:42] then with the year 2000
[00:56:45] buying other land
[00:56:47] we found the rows of pine trees and linden trees
[00:56:50] and in addition to other rows of Schiopettino and Reforso
[00:56:54] we decided
[00:56:56] if I made them single
[00:56:59] I would have had 500 bottles of one
[00:57:02] 800 of the other
[00:57:04] to discuss around
[00:57:07] for a few bottles
[00:57:09] we risked
[00:57:11] and we made this blend
[00:57:14] vented all together
[00:57:16] at the time of the vending
[00:57:19] so they are all fermented together?
[00:57:22] wow, I didn't know that
[00:57:24] a part in steel because we didn't have the tines yet
[00:57:28] now we only have the wood tines
[00:57:31] we do all in three tines
[00:57:32] we do this fermentation
[00:57:36] after which
[00:57:38] they are united
[00:57:41] they go in wood, in barrels used
[00:57:47] then
[00:57:49] talking about this wine
[00:57:51] we tried to use new wood
[00:57:55] wood of more passage, less
[00:57:59] then by chance we tried some barrels
[00:58:02] which have been used 12 months in Bordeaux
[00:58:06] we bought
[00:58:08] and our
[00:58:10] almost perfect finality
[00:58:13] maybe this passage of 15 months, 20 months
[00:58:17] in these barrels
[00:58:19] then we make another passage of 6 months in larger barrels
[00:58:23] to refine then we go in bottles
[00:58:26] we make about 6,000 bottles of this wine
[00:58:29] now
[00:58:30] then, refosco, schiopettino, tazza Lenghe, Pignolo
[00:58:34] for 60% we are more in schiopettino and
[00:58:40] Pignolo
[00:58:42] schiopettino and Pignolo
[00:58:44] the base is a little bigger
[00:58:46] after which we have refosco and tazza Lenghe
[00:58:50] wow, cool
[00:58:52] very nice
[00:58:54] this is, let's say, with fermented all together
[00:58:56] yes, we gave the name to the
[00:59:00] portion of main land where we found these varieties
[00:59:07] Sdencina, we still have the Hungarian catastrophe
[00:59:11] we have these names in certain thoughts of Slavic origin
[00:59:15] I repeat what I said before
[00:59:18] Sdencina in Slavic translation means resurgiva
[00:59:21] so we have our hills
[00:59:24] the hills that speaking with older people
[00:59:30] they said that before the war there was more pastoralism there
[00:59:36] so these resurgiva were used to make animals drink
[00:59:41] then it became enough fruit
[00:59:46] in fact we find in the middle of the woods or even in the middle of our wines
[00:59:51] there were still centuries old plants of pear, other fruit, ciliegi
[00:59:58] they were still found
[01:00:00] so they said that there was this cultivation
[01:00:04] then in the post-war period the grapes started to plant
[01:00:10] perfect
[01:00:12] this is a bit the discourse of our territory
[01:00:16] nice, nice, nice
[01:00:17] it's some, I don't know, some new project
[01:00:21] some dream in the box that you are working on
[01:00:27] that you are thinking of doing in the future
[01:00:30] or you are quite stable
[01:00:33] or there are always changes, new ideas
[01:00:37] our counterpart is living a happy period
[01:00:42] to be a bit honest
[01:00:43] yes, but all the divine world is suffering
[01:00:48] so sometimes you start to think
[01:00:50] we are good here
[01:00:52] but we are not great
[01:00:55] so I'm not talking about dreams
[01:00:59] but intuitions that can come every day
[01:01:04] can be ready to give way to a project, something new
[01:01:09] you have talked about Friulano
[01:01:13] Friulano has sent me a reserve from this vineyard
[01:01:17] because there was the vineyard
[01:01:19] but we will reserve other things to discover together
[01:01:25] ok, ok, ok
[01:01:27] this is our job
[01:01:30] exactly, and when you are not in vineyards or in the cellar
[01:01:34] what is your passion?
[01:01:36] do you have a hobby?
[01:01:39] I don't know, my passion is to follow two guys
[01:01:46] a 12 year old boy, a 12 year old girl
[01:01:49] so you don't have time for many hobbies
[01:01:52] my hobby was fishing
[01:01:54] but I never said I was abandoned
[01:01:57] but I left it there
[01:01:59] because there are no more conditions
[01:02:02] like I used to go to the rivers
[01:02:05] and I tell them once to be alone
[01:02:09] and you find yourself for a period, there are more fishermen
[01:02:13] then there are no more fish, there is no one
[01:02:16] now I was passionate about fishing at sea
[01:02:19] but there is no time to go
[01:02:22] from the river or in the boat?
[01:02:25] in the boat, fishing from the high
[01:02:28] fishing?
[01:02:30] from the high
[01:02:32] ok, this is a new word for me
[01:02:34] so in the future when you retire you go fishing?
[01:02:39] yes, definitely
[01:02:42] often in the United States we have this bar
[01:02:45] that when you close it, you put the sign on the door
[01:02:49] gone fishing
[01:02:51] and basically it says I am gone
[01:02:54] Alberto, thank you very much for spending this time with me
[01:02:59] did I cover everything or did I forget something?
[01:03:01] no, but it's nice
[01:03:04] I always ask this question at the end of the interview
[01:03:07] because it could be that I also forgot to mention some wine or some process
[01:03:12] I don't know, maybe
[01:03:15] in my opinion the thing is
[01:03:18] if we talked about everything
[01:03:21] but we didn't talk about the fact that you absolutely have to go and visit the company
[01:03:27] because it is a place always available
[01:03:29] yes, it is always available
[01:03:32] Saturday, Sunday
[01:03:34] you just finished that patio, that veranda out there with an incredible view
[01:03:39] so I recommend if you go near the Venice Giulia
[01:03:46] you have to take a walk to see those beautiful vineyards
[01:03:50] we are there to welcome you
[01:03:53] with our wines, our passion for the land
[01:03:56] our desire to continue working
[01:04:01] beautiful, thank you very much
[01:04:04] see you soon, bye
[01:04:26] Thank you for watching!