Alessandro PASCOLO Seconda Parte - 🇮🇹 Italiano - S06E02

[00:00:11] Welcome to La Taverna, Friuli Wines.

[00:00:16] The definitive podcast on the wine of Friuli Venezia Giulia.

[00:00:21] I'm Wayne Young, Lost.

[00:00:31] Welcome back, friends of Friuli Wines.

[00:00:35] For the second part of this beautiful conversation with Alessandro Pascolo.

[00:00:41] I really liked this part of the conversation.

[00:00:45] Let's talk about vagi, which in my opinion are very important,

[00:00:48] but let's also talk about how we can understand the value of our wines here in Friuli Venezia Giulia.

[00:00:57] Very important, because I think the wines here in Friuli Venezia Giulia are very well-valued.

[00:01:05] So I made you wait for a week for the second part.

[00:01:10] I won't make you wait any longer.

[00:01:12] Let's go on with this second part of this conversation with Alessandro Pascolo.

[00:01:20] I sometimes have a discussion with our clients, restaurateurs,

[00:01:35] they say that wine is important to do this and that,

[00:01:40] because we are all experts in other things.

[00:01:44] Why do you do it more?

[00:01:46] I always answer like this, because it's very...

[00:01:55] Diplomatic. Diplomatic but incisive.

[00:01:58] I try to say how many cuocies do you have in your kitchen?

[00:02:02] Two, three or four.

[00:02:04] If you want or they want to invent a dish,

[00:02:08] they can try it again 100 times a day

[00:02:11] and codify it, the salt, the temperature of the oven,

[00:02:15] it's half a minute or more, until you can do it well.

[00:02:19] You have your perfect dish in two days.

[00:02:23] I have to wait for a year.

[00:02:25] I can try the dish once a day.

[00:02:28] Nice, also this, Paragone.

[00:02:31] So I always connect with our annual,

[00:02:39] with our white cabbage.

[00:02:40] We started from scratch, so we never had a wine,

[00:02:48] a grape, so a blend.

[00:02:50] We didn't know how to start,

[00:02:52] what grape and proportions to make.

[00:02:55] We had an idea in mind, but we had to find a way to add it.

[00:02:59] We spent 20 years changing the composition,

[00:03:05] the percentage, the tuning, the wood,

[00:03:12] the timing of the bottle tuning.

[00:03:14] We spent 20 years.

[00:03:16] Today I can say that it's a wine that I feel is definitely mine,

[00:03:21] that we worked on it a lot.

[00:03:24] It's a wine that is recognized as a high quality product

[00:03:29] in the context of white cabbage and cabbage.

[00:03:32] But we spent 20 years.

[00:03:35] Interesting, because you corrected me if I'm wrong,

[00:03:40] it seems to me that you started with the idea of making a grape.

[00:03:44] And then you made small changes,

[00:03:49] small adjustments, added, removed, this.

[00:03:52] But I want to understand why you started

[00:03:56] with this idea of making a grape.

[00:03:59] In 2001 or 2002 I was an university student.

[00:04:07] So I had this internal fervor to do something new,

[00:04:14] to try, I had this energy.

[00:04:17] It was the years when the Colio Consortium was

[00:04:20] experimenting on white cabbage.

[00:04:22] So there were studies, experiments on white cabbage

[00:04:26] that already had to be done on a territorial level.

[00:04:30] So I was involved in this personal,

[00:04:36] external, that was the idea, this push of our territory.

[00:04:43] So we tried, I tried,

[00:04:47] with a deep idea that was always the same.

[00:04:52] We tried to close the historical characteristics

[00:04:58] of the Colio in a wine.

[00:05:01] So we always worked on the varieties.

[00:05:05] So the touch, the white cabbage, the white cabbage,

[00:05:09] the white cabbage, the white cabbage, the white cabbage,

[00:05:10] the territory gives you those characteristics.

[00:05:13] It's very neutral, as I said before.

[00:05:16] On the grape it's a different job,

[00:05:19] because a wine that you think in your head

[00:05:22] and you say, what do I want to get with this wine?

[00:05:26] In our head there was the one to say,

[00:05:29] I want this to be the synthesis of everything.

[00:05:32] While on the touch we know that a strong, fat wine,

[00:05:36] maybe not very elegant, not very fresh,

[00:05:38] but those characteristics, the white cabbage,

[00:05:40] the opposite, so it's right that they express themselves

[00:05:43] for what they are, in themselves, with their character.

[00:05:46] On the touch, I would like to blend all these characteristics

[00:05:51] into a wine alone.

[00:05:52] So having the structure, having the longevity,

[00:05:56] having elegance, having the minerality,

[00:05:58] those characteristics that Colio had from the beginning

[00:06:02] since Mario Schiopeto started making wines.

[00:06:05] So the goal was to be able to make a synthesis

[00:06:08] of the best characteristics in our territory.

[00:06:12] So we started with a table,

[00:06:15] we thought about it,

[00:06:17] and we tried to put it down with the wines we had in the cellar,

[00:06:21] so with the touch, the white cabbage,

[00:06:23] with the wine we used to use the malvasia,

[00:06:25] for example, that we no longer use today.

[00:06:28] We tried to put it there with the cylinder,

[00:06:31] try to make the ovations and see what was happening,

[00:06:35] what was jumping out.

[00:06:36] And this is a work that then, in time,

[00:06:40] has become richer, of blending, in the sense

[00:06:42] that yes, but we use it, we don't use the wood,

[00:06:45] because the first two or three years,

[00:06:51] the first two or three years without wood,

[00:06:53] for example, a wine that was not removed

[00:06:57] from the various etals.

[00:06:59] It didn't have that different impact.

[00:07:03] So we started to introduce the wood

[00:07:07] of a certain type, first on the white pine,

[00:07:10] then we realized that the white pine

[00:07:11] didn't react well with this complex cloud,

[00:07:14] so then we moved the wood on the toucay.

[00:07:17] Then in time we reduced it

[00:07:20] until removing the malvasia,

[00:07:23] then we started to bottle a little later,

[00:07:26] to finish more bottles.

[00:07:28] Now in recent years we have started

[00:07:30] to sell a couple, so we don't make

[00:07:32] three different bases, for example,

[00:07:34] but the white pine we collect,

[00:07:36] we collect them, we sell them together,

[00:07:38] then we assemble them with the toucay.

[00:07:39] There are many small details

[00:07:41] that in the course of time, once a year,

[00:07:44] we have thought about it,

[00:07:46] we thought about it all year long,

[00:07:47] a successive sale if possible,

[00:07:49] we put it in the field.

[00:07:52] So it's a path, these wines are a path,

[00:07:55] a wine, let's say,

[00:07:57] but in a good way,

[00:07:59] in the sense that it was born

[00:08:01] to express certain characteristics

[00:08:03] with a certain goal,

[00:08:06] using what you have

[00:08:09] in your vineyard.

[00:08:11] So I'm a little out of the scheme

[00:08:16] of the grape for strength

[00:08:18] with the autochtones,

[00:08:19] even if in reality

[00:08:21] I do it at home with a white pine,

[00:08:24] even with the autochtones.

[00:08:27] Since 2020, the first Christmas came out last year,

[00:08:33] but it's a different concept.

[00:08:36] I wanted to recover the tradition there,

[00:08:39] for example, I planted the vineyard,

[00:08:40] I planted a vineyard

[00:08:42] in order to make this wine

[00:08:44] with the three varieties of toucay,

[00:08:48] which I accept as if we did it all together,

[00:08:51] as if it were a grape alone.

[00:08:52] So in reality it's not

[00:08:55] a grape that you want to say

[00:08:57] I want to add,

[00:08:59] it's the vineyard that speaks.

[00:09:01] So what you drink

[00:09:03] is what the vineyard told me last year.

[00:09:06] So I'm not even going to talk about proportions,

[00:09:08] because it can be that one year

[00:09:10] the bouleau makes a little more of a grape,

[00:09:12] a little less, so I know

[00:09:15] that I planted the varieties

[00:09:16] in a certain proportion,

[00:09:19] but it can be that one year

[00:09:21] there is a little more toucay,

[00:09:22] a little less malvasia or vice versa.

[00:09:24] But there the concept of vineyard,

[00:09:26] that vineyard is called as the vineyard,

[00:09:28] it's called the vineyard of the river,

[00:09:29] because the vineyard is called the vineyard of the river.

[00:09:33] And so I'm interested in doing

[00:09:36] well the grape of that vineyard

[00:09:38] and collecting it all together

[00:09:39] at the right time.

[00:09:41] It will enter into that paradigm

[00:09:43] of the grape harvest,

[00:09:45] the white harvest

[00:09:47] with the Medi Keb.

[00:09:49] So in reality...

[00:09:50] So with Cristian

[00:09:52] when we see each other we always talk about this thing

[00:09:55] and he tells me, no, but it's already a ticket,

[00:09:56] I come and I take you away from the tickets

[00:09:58] so you can come in with us.

[00:10:00] But actually I don't care

[00:10:02] about the army at home.

[00:10:05] In a certain affection.

[00:10:08] I mean, I don't make wine

[00:10:10] because I think that

[00:10:12] it is an important argument

[00:10:13] of our territory

[00:10:15] that goes to be valued.

[00:10:17] I'm also aware that

[00:10:19] it's a recipe that maybe

[00:10:20] can't go, maybe it doesn't go well

[00:10:22] in all areas of the harvest.

[00:10:24] Which is done by many exhibitions,

[00:10:26] many microclimates, so it's not always

[00:10:28] the best wine you can make

[00:10:30] in every corner.

[00:10:32] So from this point of view

[00:10:36] I think that they can coexist

[00:10:39] both white and fantasy,

[00:10:41] both white and classic,

[00:10:43] historical, Uwe Autochthon

[00:10:45] as we call it,

[00:10:46] because they are simply two different expressions.

[00:10:49] One is certainly more territorial

[00:10:51] and in my opinion

[00:10:52] more related to a single vineyard

[00:10:56] so to say

[00:10:57] for me

[00:10:58] if we had to

[00:11:00] formalize this harvest

[00:11:03] made with the Autochthon

[00:11:04] it would be very important that Uwe

[00:11:07] should come from the same vineyard.

[00:11:09] Interesting.

[00:11:10] So not going to take it on different crudes

[00:11:13] but precisely because if the tradition

[00:11:15] is that, it would be that

[00:11:16] but it's not said that

[00:11:19] it's always the best result

[00:11:20] everywhere.

[00:11:22] This project

[00:11:25] reminds me a lot of what I've ever heard

[00:11:27] of producers in Alsatia

[00:11:29] called Marcel Dice

[00:11:31] and he does

[00:11:32] because obviously in Alsatia

[00:11:35] you have Grand Cru and all this

[00:11:36] and he has Grand Cru vineyards

[00:11:38] which obviously there

[00:11:40] is Uwe

[00:11:41] but he doesn't

[00:11:43] have separate invitations

[00:11:44] he makes a complete sale

[00:11:46] for that Grand Cru which he has

[00:11:48] one etter or two etter

[00:11:50] and he boasts

[00:11:51] as Grand Cru X

[00:11:54] and it could be even 5

[00:11:56] vines inside

[00:11:57] and the idea of expressing

[00:12:00] the place

[00:12:01] which could be that one is a little less mature

[00:12:04] a little bit over mature

[00:12:06] but he says that

[00:12:07] he expresses that place there.

[00:12:09] Yes, it's the same concept a little

[00:12:10] we use.

[00:12:12] So for example

[00:12:15] on the two white coulis

[00:12:16] there are two ideas behind

[00:12:19] different

[00:12:20] on one I want this to be the best wine

[00:12:24] that I can make

[00:12:25] in my vineyard which includes

[00:12:26] the best characteristics

[00:12:27] and this instead is the most territorial wine

[00:12:29] that is the vineyard

[00:12:32] this is what gives me the vineyard

[00:12:33] there are two different concepts

[00:12:36] but it's not that one is better

[00:12:38] than the other

[00:12:39] there are simply two different concepts

[00:12:42] Interesting

[00:12:44] So I say yes with this plan

[00:12:46] of the rovers, this collie with the autochtones

[00:12:47] we have planted the vineyard

[00:12:50] in 2017

[00:12:51] 2020 was the first year

[00:12:54] we left after 3 years

[00:12:58] and it's

[00:13:00] simply a wine that

[00:13:01] has its own character

[00:13:02] Where did this idea of making

[00:13:04] this vineyard come from?

[00:13:07] It was born because we had

[00:13:08] this vineyard

[00:13:10] this 4,000 meters

[00:13:12] almost half a meter of Cabernet Frank

[00:13:16] that

[00:13:17] I wanted to put down

[00:13:20] so we were thinking about

[00:13:22] what to plant on that land

[00:13:25] it's a very beautiful position

[00:13:27] and

[00:13:29] those years

[00:13:30] always come back to the consorts

[00:13:32] because it was the years when

[00:13:34] we discussed the DOCG

[00:13:36] of the collie

[00:13:38] there was the project

[00:13:40] of the collie or the great selection

[00:13:42] of this grape

[00:13:44] made with the autochtones

[00:13:46] so thinking about what to do

[00:13:49] in those years I said

[00:13:50] let's take the vineyard, what do we plant?

[00:13:53] let's plant this

[00:13:54] it could be a nice new project

[00:13:57] for this great selection

[00:13:59] exactly

[00:14:00] so we planted the vineyard

[00:14:02] just for that reason

[00:14:05] even if

[00:14:05] two years ago I had already

[00:14:08] done a little test

[00:14:09] of a white collie

[00:14:10] made only with the autochtones

[00:14:13] which made us think

[00:14:14] about the plant of the vineyard

[00:14:16] starting from a different experience

[00:14:19] without the bull

[00:14:20] and

[00:14:22] then we came two years later

[00:14:24] on the basis of the tasting

[00:14:25] of this little test

[00:14:28] to plant this vineyard

[00:14:30] with this objective

[00:14:31] that

[00:14:34] in its small it gives us satisfaction

[00:14:36] in my opinion

[00:14:37] it's a long journey

[00:14:39] in the sense that I agree

[00:14:41] on which I must learn so much

[00:14:43] as you said, you try once a year

[00:14:46] and it's not possible

[00:14:47] to say that a young vineyard

[00:14:48] gives you the best wine in the world

[00:14:52] there is so much to work on

[00:14:53] and I think it's a project

[00:14:54] of important work in progress

[00:14:57] but just like that

[00:14:58] in terms of color

[00:14:59] for example the second year of 2021

[00:15:02] which will come out in autumn

[00:15:05] this year

[00:15:06] in fact

[00:15:08] the first presentation in the guide

[00:15:10] is a wine crowned by the good wine

[00:15:12] so the first year

[00:15:14] is a second year of production

[00:15:15] the first year I present it in the guide

[00:15:17] is one of the first wines

[00:15:20] at the end

[00:15:20] so it can only be improved

[00:15:22] so I mean, everything in short

[00:15:24] it won't be so bad

[00:15:27] with compliments

[00:15:29] we have played a little

[00:15:31] on Cabernet Frank

[00:15:32] but on the other reds

[00:15:34] we didn't even say anything

[00:15:35] in the neck you can do just one or two

[00:15:39] but you also do a merlot

[00:15:41] so we

[00:15:43] in the neck

[00:15:43] we know that

[00:15:46] we can cultivate French wines

[00:15:49] so we don't have Tazerlinger

[00:15:51] Fosco Schiopettino, Pignolo

[00:15:52] for historical reasons

[00:15:55] we know

[00:15:55] and

[00:15:59] up to 15 years

[00:16:01] we even made four reds

[00:16:04] so we made the merlot

[00:16:05] we made Cabernet Sauvignon

[00:16:07] we made Cabernet Frank

[00:16:08] we also made Schiopettino

[00:16:11] in Coilio

[00:16:12] yes, it was a small production

[00:16:14] but we did it

[00:16:15] because when the vineyards were planted

[00:16:18] there was a tendency to have a bit of everything

[00:16:21] then

[00:16:23] this is a bit of a chronist

[00:16:25] 20 years ago

[00:16:26] in fact one of the first things

[00:16:28] I did when I entered the company

[00:16:29] I said here we are doing too many things

[00:16:33] we have to focus

[00:16:34] on what characterizes us

[00:16:36] so without

[00:16:38] going to be so upset

[00:16:40] in the sense

[00:16:42] on the wave

[00:16:44] maybe of

[00:16:46] commercial interests

[00:16:47] rather than

[00:16:49] I have a good

[00:16:53] scientific

[00:16:54] attitude

[00:16:54] and what did I do?

[00:16:59] I decided to

[00:16:59] to identify everything we had in the company

[00:17:02] for five years of row

[00:17:04] and evaluate in the next five years

[00:17:06] so from 2005 to 2009

[00:17:09] all the wines were

[00:17:11] individually

[00:17:13] tasted

[00:17:14] tested

[00:17:15] and evaluated

[00:17:16] at the end of the five years we said

[00:17:17] guys this is this

[00:17:19] and this is this

[00:17:19] and we sacrifice

[00:17:20] so we have for example Stirpato Pinogrigio

[00:17:23] Schiardonnay, Schiopettino, Cabernet Frank

[00:17:26] not only the reds

[00:17:28] but also all the whites

[00:17:30] absolutely everything

[00:17:33] Pinogrigio, Via

[00:17:34] Schiardonnay

[00:17:36] Verduzzo

[00:17:38] Schiopettino and Cabernet Frank

[00:17:40] we eliminated these five varieties

[00:17:43] obviously not all together

[00:17:44] because otherwise we would have

[00:17:46] found with 30 to 40% of vineyards

[00:17:49] less

[00:17:49] production for 5 to 6 years of row

[00:17:52] so slowly

[00:17:54] from 2010 to

[00:17:56] 2019

[00:17:58] we have Stirpato

[00:18:00] re-planned leaving

[00:18:01] the plots

[00:18:02] for two years to give the land

[00:18:06] the possibility of regenerating

[00:18:08] of

[00:18:08] of resting

[00:18:10] so we went to enhance

[00:18:13] those varieties that we thought

[00:18:15] to be more performing

[00:18:17] also at the level of costance

[00:18:18] so more friulano

[00:18:19] which today is for us

[00:18:21] the fourth of our

[00:18:24] viticulous surface

[00:18:25] white pine

[00:18:29] malvasia

[00:18:31] and also a little bit of sauvignon

[00:18:34] we have increased

[00:18:36] and as reds

[00:18:38] we maintained the merlot

[00:18:39] and Cabernet sauvignon

[00:18:44] for us they are also important

[00:18:47] even if we only make 4 to 5,000 bottles a year

[00:18:49] but just because there are few

[00:18:51] we keep them at a very high level

[00:18:53] so we don't make

[00:18:55] reds

[00:18:56] young, but we

[00:19:00] rather reserve

[00:19:01] so the only red

[00:19:04] not reserve that we produce

[00:19:06] is a Cabernet sauvignon

[00:19:07] fresh, in steel

[00:19:10] which however

[00:19:11] comes from a vineyard that has 8 years

[00:19:13] so since the vineyard is young

[00:19:15] we use it that way

[00:19:17] otherwise with the old vineyard

[00:19:19] for example we make a reserve

[00:19:20] which is called Pascal

[00:19:21] that comes out at 3 and a half years from the pandemic

[00:19:24] with Merlot, which in my opinion

[00:19:26] is actually the main vineyard

[00:19:28] of the Bacchanera vineyard

[00:19:30] with which you can do

[00:19:32] the best things in our area

[00:19:35] we make exclusively a reserve

[00:19:38] that comes out at 4 or 5 years

[00:19:40] from the pandemic

[00:19:41] and this was perhaps the bottle

[00:19:43] that characterized us before

[00:19:45] especially in restoration

[00:19:47] because it is a reserve that we started

[00:19:48] to do in 2003

[00:19:51] with a

[00:19:54] wood finish

[00:19:54] obviously a longer finish

[00:19:56] and I remember that until

[00:20:00] a dozen years ago

[00:20:02] we were Pascal, those of Merlot

[00:20:04] for me because Merlot

[00:20:06] has become so famous

[00:20:08] yes, but because Merlot

[00:20:10] less friulano

[00:20:12] less rustic

[00:20:14] compared to the one we were used to

[00:20:16] a little more

[00:20:18] elegant, a little more

[00:20:20] let's say French for some

[00:20:22] different, so

[00:20:24] with a

[00:20:26] a nice

[00:20:28] fresh fruit

[00:20:30] without herbaceous

[00:20:31] with nice mature tannins

[00:20:33] because we don't have a nice

[00:20:35] position for Merlot

[00:20:36] the vineyard is exactly

[00:20:39] under the parking of the company

[00:20:42] so the highest part

[00:20:43] the most sunshade

[00:20:44] that vineyard

[00:20:47] is a wonderful vineyard

[00:20:49] really wonderful

[00:20:50] and therefore it has a very high quality

[00:20:53] and that allows us

[00:20:56] to make a reserve

[00:20:57] even in the year 2014

[00:21:00] when you would never

[00:21:02] have the idea of making a reserve

[00:21:04] with a red one

[00:21:05] and so

[00:21:07] we produce these two varieties

[00:21:09] in vineyard

[00:21:11] as Merlot said

[00:21:13] reserve

[00:21:15] Cabernet Sauvignon

[00:21:16] with the old vineyard is fresh

[00:21:18] but apart from the Cabernet Sauvignon

[00:21:21] we use it from

[00:21:23] 3 and a half years to 5 years

[00:21:25] since the pandemic

[00:21:26] so the wines have already made a nice finish

[00:21:28] and have at least 10 years

[00:21:31] of rest in bottles

[00:21:33] we made a tasting

[00:21:34] not later than two months ago

[00:21:36] of a vertical of Merlot

[00:21:38] going back to 2004

[00:21:39] so a Merlot of 20 years

[00:21:42] and I have to say

[00:21:42] it was unexpected for me

[00:21:46] when you did it

[00:21:47] we made it in mid-May

[00:21:49] and why didn't you invite me?

[00:21:54] because this tasting

[00:21:55] was thought

[00:21:56] for a target

[00:21:59] of private and passionate

[00:22:02] but

[00:22:04] for example

[00:22:06] I take the ball

[00:22:07] the provocation

[00:22:09] we have a archive

[00:22:13] of all the wines

[00:22:15] not only the red ones

[00:22:16] but also the white ones

[00:22:19] and so

[00:22:21] for us

[00:22:22] it's always a fun

[00:22:23] to have requests

[00:22:26] or to have the opportunity

[00:22:27] to take

[00:22:29] bottles

[00:22:30] also a lot of things

[00:22:32] and confront

[00:22:34] we made

[00:22:36] in January

[00:22:37] we will have a short time

[00:22:39] on the last number

[00:22:40] of wine

[00:22:41] there will be a vertical

[00:22:46] of Agniol

[00:22:46] from 2020 to 2003

[00:22:51] is it a stockage

[00:22:52] that you hold for the sale

[00:22:54] or only

[00:22:55] for tasting?

[00:22:57] yes only internal tasting

[00:22:59] or with journalists

[00:23:00] or with restaurateurs

[00:23:01] or for small events

[00:23:03] so verticals

[00:23:06] made on certain

[00:23:09] labels

[00:23:11] but they are not bottles

[00:23:13] available for sale

[00:23:14] because I don't have the space

[00:23:16] to keep

[00:23:17] these bottles

[00:23:21] for our archive

[00:23:23] so we hold them

[00:23:24] for sale

[00:23:25] since

[00:23:29] 2019

[00:23:29] we started this project

[00:23:31] of the white labels

[00:23:33] that are these small reserves

[00:23:36] that come out in 3 years

[00:23:38] from the pandemic

[00:23:39] and so for us

[00:23:41] it becomes

[00:23:43] impenetrable

[00:23:44] to stock 2,000 to 3,000 bottles

[00:23:47] of these references

[00:23:49] for 3 years in a row

[00:23:50] before we start selling them

[00:23:51] because we don't have the space

[00:23:53] to keep them

[00:23:54] but we wanted to start this

[00:23:57] because

[00:23:59] we think it is useless

[00:24:02] to continue to communicate

[00:24:03] that wines in our area are

[00:24:06] longevity wines

[00:24:07] that give the best after a few years

[00:24:09] of bottles

[00:24:10] if then the bottles are suitable

[00:24:11] we don't have them

[00:24:13] to give to the customers

[00:24:14] so useless to go and tell the restaurant

[00:24:16] look this wine can be

[00:24:18] for 10 years

[00:24:21] but you can't buy it

[00:24:24] so it is clear that we can't

[00:24:26] keep the wine for 10 years

[00:24:27] but at least 3 years

[00:24:30] to show the evolution

[00:24:33] that starts

[00:24:34] and to give the opportunity

[00:24:36] then to put these wines in paper

[00:24:39] buying them

[00:24:40] and putting them directly in paper

[00:24:42] we want it

[00:24:43] we started but I think

[00:24:46] that everyone in Collio

[00:24:47] in the important areas of Friuli

[00:24:50] we should start doing

[00:24:52] because it is what gives value to our products

[00:24:54] when there is quality wine

[00:24:58] time

[00:24:58] is the first parameter

[00:25:00] in the evaluation of wines

[00:25:02] for important wine it is what lasts

[00:25:04] if we

[00:25:06] if we don't push

[00:25:08] this part

[00:25:09] and I think for the cost

[00:25:11] we made earlier

[00:25:14] we can't give

[00:25:16] the value to our products

[00:25:18] the value that we deserve

[00:25:19] and it is undeniable

[00:25:23] that on fresh wines

[00:25:25] from 1 or 2 years

[00:25:27] there are areas in Friuli

[00:25:30] but not only

[00:25:30] also in Pianura

[00:25:33] where the production costs are much lower

[00:25:35] and on young wines

[00:25:37] they are highly competitive

[00:25:38] they make good wines

[00:25:40] and therefore a customer

[00:25:43] why should he spend

[00:25:45] maybe 3-4 euros more

[00:25:46] or 5-6 or 10

[00:25:49] I don't know

[00:25:50] to buy a wine that

[00:25:52] from tomorrow morning

[00:25:54] that doesn't have this great difference

[00:25:57] of quality

[00:25:59] at that moment

[00:26:02] then you must

[00:26:03] have the reserves

[00:26:06] where you make

[00:26:07] understand that

[00:26:08] where the others don't arrive

[00:26:10] we arrive

[00:26:11] and therefore to get there

[00:26:14] clearly there are costs

[00:26:16] so bottles have a different cost

[00:26:18] but it is justified by the fact that

[00:26:20] at that moment they give something different

[00:26:23] but according to you

[00:26:24] there is a problem

[00:26:27] of the idea

[00:26:28] of the price

[00:26:30] that gives you

[00:26:32] a wine

[00:26:32] and the value of the product

[00:26:35] because we have talked a couple of times

[00:26:38] about this idea that

[00:26:39] you cannot produce quality

[00:26:41] without a certain price

[00:26:44] but there is so much pressure

[00:26:46] also from the market

[00:26:47] I have heard even the bad stories

[00:26:49] from someone

[00:26:51] from England who says

[00:26:53] this Friuli is very good

[00:26:55] but I can't spend more than 4 euros

[00:26:57] and the company who says

[00:26:59] ok

[00:27:03] bad stories

[00:27:04] but in my opinion

[00:27:05] you have this concept

[00:27:07] of the price, so it must be

[00:27:09] a minimum price

[00:27:11] for wine of the code

[00:27:12] the minimum price is difficult

[00:27:15] to import

[00:27:17] because then everyone

[00:27:19] at the economic level has his needs in the company

[00:27:21] I can understand

[00:27:23] that there are

[00:27:25] maybe there are

[00:27:27] I hope not

[00:27:28] there will be companies

[00:27:30] that maybe for a thousand reasons

[00:27:32] have full stores

[00:27:33] and they need to export it

[00:27:35] to make space

[00:27:37] for new productions

[00:27:38] but also to try to monetize

[00:27:42] or to return to part of an investment

[00:27:44] to buy bottles

[00:27:47] 2, 3 or 5 years ago

[00:27:49] so

[00:27:52] this problem can exist

[00:27:53] but we have to try to work

[00:27:55] so that there is no more this problem

[00:27:57] ok

[00:27:59] in the way of working

[00:28:01] what you have to do

[00:28:02] yes, also

[00:28:04] I think it's a problem of

[00:28:06] positioning

[00:28:07] our companies

[00:28:08] we have to understand, tighten the teeth

[00:28:11] and try not to sell the wines

[00:28:14] because when you sell

[00:28:15] you go down in the perception

[00:28:17] of quality

[00:28:19] and then go up

[00:28:21] it's very difficult

[00:28:22] and it's very long

[00:28:23] so rather than sell

[00:28:26] unless you don't have

[00:28:28] water to the throat

[00:28:29] I prefer to keep the wine at home

[00:28:32] so much wine even if it's better

[00:28:34] time

[00:28:36] it's not the mozzarella that tomorrow

[00:28:38] in the morning falls the bottle away

[00:28:40] I can't sell it

[00:28:40] if the wine is made in a certain way

[00:28:43] and I am convinced that in the best time

[00:28:45] I get it there

[00:28:47] because when there will be

[00:28:49] the good one

[00:28:50] I won't have the possibility

[00:28:53] to sell at a reasonable price

[00:28:54] because if I sold it until yesterday

[00:28:56] at 5, not that they say

[00:28:58] this is the best wine I sell 10

[00:29:01] you will sell it at 5

[00:29:03] or at 5.5

[00:29:04] but surely not what is worth

[00:29:07] and then you have to take into account

[00:29:09] how much it costs to make these wines

[00:29:11] and I think

[00:29:13] that many colleagues don't have

[00:29:14] the perception

[00:29:15] of how much it costs to produce

[00:29:18] a kilo of grape in the neck

[00:29:19] or in the eastern neck

[00:29:20] in the neck in general

[00:29:23] we must consider

[00:29:24] the investments we made

[00:29:26] to graze vineyards, to plant

[00:29:28] how many years of work we put

[00:29:30] before picking up the first grape

[00:29:32] how long does the wine stay there

[00:29:35] these are all accounts

[00:29:37] that we must do

[00:29:38] because if we continue to sell

[00:29:40] under the production price

[00:29:42] in the end nothing remains

[00:29:44] and the company sells

[00:29:45] because you can't stand anymore

[00:29:48] so you have to ask

[00:29:50] what your product is worth

[00:29:52] it must be worth

[00:29:54] it must be worth

[00:29:56] it must be done

[00:29:57] we can't say it costs 10 but it's worth 5

[00:30:00] so I sell it to you

[00:30:01] if it costs 10

[00:30:04] it's worth 5

[00:30:05] and it's worth 5 is a problem

[00:30:08] if it costs

[00:30:09] it's worth 10

[00:30:10] I have to sell it

[00:30:12] at 12, at 13

[00:30:14] because if I sell it to you at 10

[00:30:17] I pay the expenses

[00:30:19] but how do I invest?

[00:30:20] how do I keep my family

[00:30:22] if they come to me as I do

[00:30:25] so these are accounts

[00:30:27] that we must have in mind

[00:30:28] before going to put wine in a bottle

[00:30:33] and

[00:30:34] who gives us these money

[00:30:36] this is the next problem

[00:30:38] who gives us

[00:30:39] who believes

[00:30:41] who perceives the value of our product

[00:30:43] so we have a problem of positioning

[00:30:45] we must go and tell our wines

[00:30:48] to the people

[00:30:49] who are able to understand

[00:30:51] the quality of our wines

[00:30:52] and they are willing to spend those money there

[00:30:54] this is

[00:30:56] a job that

[00:30:59] is doing, it's doing

[00:31:01] and it's doing better

[00:31:03] so

[00:31:06] there are other areas

[00:31:08] that can make good wines

[00:31:09] at a lower price than ours

[00:31:11] and they will have

[00:31:12] their space on the market

[00:31:15] we

[00:31:16] in that market there

[00:31:17] we can't be there

[00:31:20] we must go to another market

[00:31:22] where people don't have

[00:31:25] difficulty asking you

[00:31:27] but why it costs 15

[00:31:28] because it costs 20

[00:31:30] in our small market

[00:31:32] we have always made a harvest in Cantina

[00:31:33] it's been 30 years

[00:31:34] that our door is always open

[00:31:36] for those who want to taste

[00:31:38] not to drink hot

[00:31:41] but those who want to

[00:31:43] discover wines, taste them

[00:31:45] visit the company or the vineyard

[00:31:47] we've always been open

[00:31:48] and we'll always know

[00:31:51] this is what

[00:31:53] in our small market

[00:31:55] we can't be there

[00:31:56] because who comes from us

[00:31:57] sees the vineyard

[00:31:59] sees the person who is in the vineyard

[00:32:01] talks to the person who made the wine

[00:32:02] and the wine is told

[00:32:05] for what we

[00:32:06] live every day

[00:32:08] so you give it to the tourists

[00:32:11] a key

[00:32:12] to perceive the value

[00:32:14] inside that bottle

[00:32:17] and when you make them understand

[00:32:19] the list is the last of the problems

[00:32:22] because when you see

[00:32:23] what a lot of effort they make

[00:32:25] look at the place where they are

[00:32:27] look at what they care

[00:32:28] about working or telling you about the wines

[00:32:31] it costs 10, 12, 15, 20

[00:32:34] it doesn't matter

[00:32:35] because the product is worth it

[00:32:38] indeed

[00:32:39] often it happens the opposite

[00:32:40] in the sense that more than someone

[00:32:42] tells us

[00:32:43] after everything it's worth it

[00:32:45] but your wines

[00:32:47] they cost more

[00:32:50] this is a great compliment

[00:32:53] for us it's important

[00:32:58] in the sense that

[00:32:59] you managed to

[00:33:01] perceive

[00:33:02] the work behind

[00:33:04] and when one sees it

[00:33:06] if he remembers it until he camp

[00:33:08] otherwise

[00:33:10] the bottle is on the shelf with a number

[00:33:12] if I have those money there

[00:33:15] or if I want to spend them

[00:33:16] yes or no

[00:33:18] the choice is too small

[00:33:19] too much

[00:33:21] the future?

[00:33:23] some dream in the cassette

[00:33:25] some project

[00:33:27] that you are developing

[00:33:28] we talked about the wines

[00:33:32] of the things we are doing

[00:33:34] yes, what you are doing now

[00:33:36] I am looking for an editor

[00:33:38] a surprise

[00:33:41] about the wines

[00:33:44] the range

[00:33:45] of the label is already

[00:33:47] quite wide

[00:33:47] so we don't have

[00:33:52] in the program

[00:33:53] to invent some new wines

[00:33:55] if you ever work

[00:33:56] on the selection even more

[00:34:00] what we have in mind

[00:34:02] for the next future

[00:34:03] surely is to try

[00:34:05] to improve

[00:34:06] the harvest in the cellar

[00:34:09] ok

[00:34:09] so

[00:34:11] what is the

[00:34:12] thing you want to improve

[00:34:15] let's say

[00:34:16] we have in mind

[00:34:19] to get some space

[00:34:21] to

[00:34:24] let's say

[00:34:25] to host

[00:34:27] for the tasting

[00:34:29] in a more rational

[00:34:31] more nice

[00:34:33] there is no sense

[00:34:34] we have a small tasting hall

[00:34:36] in Cantina

[00:34:36] that limits itself

[00:34:37] very simple

[00:34:41] we want

[00:34:43] to offer

[00:34:44] a tasting experience

[00:34:47] of a more

[00:34:50] structured visit

[00:34:51] for this we have

[00:34:52] a space to

[00:34:54] structure a more

[00:34:56] wide tasting hall

[00:34:56] a more provided

[00:34:59] from a certain point of service

[00:35:03] because

[00:35:04] we believe

[00:35:05] the link

[00:35:06] of the visitor

[00:35:09] with the product

[00:35:10] is extremely stronger

[00:35:13] when

[00:35:14] you touch it with your hands

[00:35:16] so when you go to a company

[00:35:18] and you are accepted in a certain way

[00:35:21] you are told

[00:35:23] things with

[00:35:24] a certain professionality

[00:35:27] but also a certain authenticity

[00:35:29] and the value

[00:35:31] of that bottle

[00:35:33] becomes exponential

[00:35:34] this is absolutely important

[00:35:37] because as you said

[00:35:38] when

[00:35:41] a person comes to us

[00:35:42] with the possibility

[00:35:43] to see the wine

[00:35:45] where the wine was produced

[00:35:47] it is an unpaid emotion

[00:35:49] and we want to

[00:35:53] also value this kind

[00:35:54] of service

[00:35:56] or experience

[00:35:57] for tourists

[00:35:59] that are growing

[00:36:02] in numbers

[00:36:03] as I always say

[00:36:04] for the quality

[00:36:08] and for the context

[00:36:10] we have

[00:36:11] in our area

[00:36:12] with so many wines

[00:36:15] so well maintained

[00:36:17] with so good products

[00:36:19] in my opinion

[00:36:20] we should have at least the triple of people

[00:36:23] who come to our company

[00:36:25] I am not here to analyze

[00:36:27] why it is not like this

[00:36:28] or to blame you

[00:36:30] I am not interested

[00:36:32] but I am limited to analyze

[00:36:34] what happens

[00:36:36] and it actually happens

[00:36:37] so

[00:36:39] there will be those who have to

[00:36:43] think about how to bring

[00:36:45] more people in the fields

[00:36:47] it is not my job

[00:36:48] I do not want to teach any of them

[00:36:50] but I think

[00:36:51] with the potential we have

[00:36:53] of authenticity

[00:36:55] especially of small companies

[00:36:57] where the wine is present

[00:37:00] and can transmit

[00:37:01] this positive energy

[00:37:06] we should do better

[00:37:08] for strength

[00:37:10] you said very well

[00:37:12] and I cannot say better

[00:37:13] I am completely agree

[00:37:16] there is something

[00:37:17] that I did not ask you

[00:37:19] that you wanted to talk about

[00:37:20] because we have talked so much

[00:37:22] we are already 90 minutes

[00:37:25] you will also be waiting for me

[00:37:27] indeed

[00:37:29] but we have made so many

[00:37:32] arguments

[00:37:32] but I wanted to be sure

[00:37:34] there was not something you wanted to talk about

[00:37:37] that we did not talk about

[00:37:38] we talked about free wheel

[00:37:39] we have touched many points

[00:37:44] I think

[00:37:45] it is very important

[00:37:48] it is very clear

[00:37:49] you can see that

[00:37:53] there are moments

[00:37:54] I am talking

[00:37:55] hand in hand

[00:37:56] when you get out

[00:37:59] I like those moments

[00:38:01] when you are more yourself

[00:38:03] thank you very much

[00:38:04] Alessandro for spending

[00:38:06] all this time with us

[00:38:08] and I hope to see you

[00:38:09] on that beautiful route

[00:38:10] as soon as possible

[00:38:12] I want to tell you

[00:38:13] absolutely

[00:38:15] it will not be a difficult

[00:38:17] thank you very much