December 3, 2025 • 40 mins
Alfredo Bertolani founded his namesake winery on April 27, 1925, in Italy’s Reggio Emilia. 2025 marks the winery's centennial. In Scandiano where Bertolani is located, the family helped establish the D.O.C. Bianco di Scandiano in 1976 to protect Spergola, an ancient native white grape variety often used in sparkling wine. Bertolani also produces Lambrusco sparkling wines and is certified organic and vegan. Andrea Bertolani is fourth-generation family overseeing the winery www.bertolanialfredo.it
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Speaker 1 (00:00):
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(00:20):
for choosing W FOURCY Radio.
Speaker 2 (00:41):
Welcome to the Connected Table Live, where your hosts Melanie
Young and David Ransom. You're insatiably curious culinary couple. We
travel the world to bring you the finest and wine, food,
spirits and hospitality, hoping that you'll explore with us and
step out of your comfort zone to have an adventure.
We try to do that on the Connected Table Live.
You can see all our shows on the Connected Table
(01:03):
Live TV on YouTube, which you're watching now with Talk
four Media, and you can hear our podcast some more
than sixty five channels. Follow us at the Connected Table
and we're going to take you away to Italy to
where David.
Speaker 3 (01:17):
We're going to the region of Ameilia or Ammonia.
Speaker 4 (01:20):
Yes, and we're going to be talking about Lambrusco today.
Speaker 2 (01:24):
We've been doing a series on Lambrusco. Thanks to the
Concertio Lambrusco, we were able to visit several wineries and
go for the first time to this region. So we
have I think two more shows on this including today's,
and each producer is unique based on where their winery
is located because it's all Terewan driven wines, but there
(01:45):
is a connecting element to many of the producers we met.
Three of the producers we met are celebrating one hundred
years or close to. Including our guests today, we're speaking
with Andrea Bertell, who is the fourth generation of family
run Alfredo Bertillani, a winery founded by Alfredo Bertillani on
(02:08):
April twenty seventh, nineteen twenty five, so twenty twenty five
is their centennial and they have been celebrating in a
very big way, which we're going to talk about. The
region where Alfredo Bertillani is located is very specific and
we tasted I think one of two places where we
tasted the Spergola great variety wine is made from the spurgol,
(02:32):
a great variety which we learned the family has been
very involved in pioneering and establishing a very specific doc
to protect this unique, local, ancient white grape variety. First,
we want to show you to get really excited a
little beauty video of Bertilloni Winery. So we're going to
ask our engineer one to load it up.
Speaker 5 (02:54):
Enjoy.
Speaker 6 (03:08):
At the end the toolani in ash and million region,
tenting cast nat and really collinid is Candyan and the
end familiar tourmente la quarte generation. The miltom Reliza said
concrete y debasing patta and attention almbient in canteen CMO
certificati proppellogist integration and territory terrainy so no terrinid the
(03:34):
original vial quin.
Speaker 7 (03:35):
The Buonaparte carries a.
Speaker 6 (03:38):
Sunstro ter really Collina Rick condors Candiano kilometer there via
the same plianc Candian last territorial alter via telam Ruski
Lamino Rasparossa, Umran Monterrico, Lotura Pucolacrpo in Austria and Bruski.
Speaker 2 (04:09):
Wow, wasn't that beautiful?
Speaker 7 (04:10):
Gorgeous?
Speaker 2 (04:11):
Oh and welcome, i'mrea Bertilani.
Speaker 6 (04:15):
That was beautiful.
Speaker 2 (04:16):
Thank you for providing.
Speaker 7 (04:17):
Hello, Melanie and David, thanks for inviting us at your show.
Speaker 4 (04:23):
We're happy to have you here and we so much
enjoyed visiting with you when we were in the region
of Amelia Roumonia. And your winery is actually located in
the Reggia Amelia area in Scandiana, which is a very
historic region for producing these wines.
Speaker 2 (04:39):
Tell us about it.
Speaker 7 (04:42):
Yeah, starting from I think our founder of Fredo. He
was born in eighty eighty two in a small village
five kilometers from here. He was the third or fourth
son of six songs. His father was a transporter with
(05:05):
a carriage and the horse a federal, loved a lot
of uses, and his mother was and I was wife.
The Bertolani family moved in nineteen nineteen nine to Scandiano,
the actual small town where we are, and then Alfredo
(05:27):
we've been told that was a very brilliant person with
an attitude to business. He was fond, of course of
wines in literure, literature and had a strong character that
permitted to run some kind of businesses before starting, of
course the main wine with with his winery.
Speaker 2 (05:52):
Well, we understand that he was a very successful grape
broker before starting in the winery, and the family was
very involved in creating the DOOC to protect the Sperglo grape.
Correct me if I'm wrong. What was it about this region?
(06:16):
First of all, let's talk about the Scandiano region itself
with the video mentioned a little bit, but talk to
us about its unique tear wa and what grows there
and why it's important to distinguish in terms of the
wine characteristics of the wine you produce.
Speaker 7 (06:32):
Yeah. Yeah, This Scandiano area is the full from of
the DOOC called it Kanyan and Canosa, which is a
very important DOOC because it is the first one in
Emilia Romagnia born in nineteen seventy six, and our grandfather
Vincenzo was on one of the main produced promoters of
(06:55):
this DOOC. There are traces in the thirteenth century about
the sparagula and we think that was grown also before
the tenth century. It's a long, long story, interesting story
why people so so long grown sparagular here because the
(07:18):
terroir is very rich. We have chalks, gypsum and and clay,
so that the word the wines that came out are
very sapid and they have a natural acid t They
are long lasting wines in mouth, they have wonderful bouquet.
(07:39):
So the white wines, but also the numbers cause are
very very with a strong identity and very organic organoactic
characteristics for what they are so known.
Speaker 2 (07:58):
So I will basic question for who's many of our
fans may not have been to Milli Ramana and they
may know Lambrusko. What what distinguishes a wine to be
a Lambrusco wine versus the spumanti you make that spergol
and wine? What what are the regulations?
Speaker 7 (08:19):
Yeah? And so first of all, Spargola is the only
white wine, so it can made, can be made in
a steel sparking spumant and classical metod and Lambusco of
course is the red wine. Lambusko is a couve of
different kind of Lambusco. Lambusco is a family of different Lambrusko,
just like Salamino Marani and a lot of my history
(08:43):
monte Rico. So I think that the terroir is giving
goods to to both the wines. Uh, what distinguished the
Lambusco from Spergola is the different zone of production because
Spargola has a larger zone of production that is between
(09:05):
two rivers one year Modern and one year Parma and
Lebusco is a smaller zone, which is almost the entire
zone of the city of Regimilia. So first of all
is the dimension of the production. Of course, the genoatic
(09:27):
characteristics are different. The production is different because spargul and
needs to be pressed, not undergiving an army procedure to
be arrested. And and the main of course is the QBA.
(09:47):
The Lambrusco is from different kinds of Lambrusko, but the
growing of the graves is quite similar.
Speaker 2 (09:56):
So for Lambrusia is a region that's also and a
style of wine, and there's specific grapes that go into
mickey Lambrusco, which can go from and it is a
red wine, but it can go from a very pale
rose and very very almost pale yellow pink to cheap,
dark red, juicy grasparosa. So it's quite arranged that the Spurgola,
(10:18):
for I think both of us, it was the first
time we tasted it, and we had tasted it at
two different wineries. Obviously we love and we brought back
a bottle of your Spurgolino, which is we have the
empty bottle right here. It is a bet seller.
Speaker 3 (10:34):
Get yeah, we've.
Speaker 2 (10:34):
Already enjoyed it. We did it with the dinner. And
it's a dry, sparkling white, very crisp, and it's got
that green apple but almond character and it's in the
Charmont method.
Speaker 7 (10:47):
Correct, Yeah, it is. It's the best seller labels of
the winery. It was born in the nineties thanks to
my father who was very fond of Spargola. The time,
Spargola was not so known, so he dreamed about and said, okay,
Spergola in the next years would be very famous, will
(11:09):
be very appreciated, and then he registered these name Spergolino,
which is registered these days. And just as you said,
it is a very fresh wine and strong personality, this
wonderful bouquet. It's useful and it's okay for for aperitive,
for full meal, for toasting. Everybody loves Spargolino here.
Speaker 2 (11:36):
I think it's a great apartivo wine. And it's also
got like a low all the wines have a low
alcohola volume. I think I think it's eleven percent, So
it's very appealing for that reason, which is why it's
such a terrific apartivo wine or first course. And what
is this why is it called? I read somewhere it's
(11:57):
called spergola because it's it's the shape like a fan.
But I don't my Italian's not great. Maybe you can
tell us what the story is behind the name spergola
and if it is related to other grapes varieties.
Speaker 7 (12:12):
Yes, spargola is a spargola comes from the adjective spargolo,
which is and and with the wings as a particular shape,
the grape with a form that minds an angel with
two two wings. And then this is mainly the origin.
(12:37):
And this comes also from the Latin words in the past,
so the Spain this this was called also pomoria or
spergolina also in the old writings in Latin, or from
also French, because also the French came to to Scandiano
(12:59):
to to see the sparagula, because a lot of people
talked about this particular wine from Scandiano. Matilde de Canos
signed the King Eric from Germany. It's a long, very
long interesting story that join us this with this kind
of grape and also with Lambrusko.
Speaker 2 (13:21):
Of course, very interesting and for anyone if you can
find a bottle of Spurglin or spurgol, it's it's a
wonderful wine to try. A terrific discovery for us. Andrea,
you mentioned your grandfather Vincenzo and your father John Carlo,
both of whom did a lot to modernize, because back
(13:46):
in nineteen twenty seven Alfredo Bernoloni established a one here
is making wine. But many things were different then, and
then of course Italy suffered through world wars. And you're
tell us about what your grandfather and father achieved, some
of the advancements they made.
Speaker 7 (14:05):
Yeah, of course, in the starting nineteen twenty seven, all
was very rustic and poor. My great grandfather Don Alfredo
was money with that money, so it was very hard.
His son Vincenzo was the one that made bigger the
(14:28):
sales department. He was very nice and talking. It was
a welcoming person. So he started selling wine or not
all since Candiana, but also Moderna and Parma. So mainly
Vincenzo was the one that make grew the sales of
the wine. And Jack Carlo, my father, establishing a strong
(14:54):
technological in innovation, just like the auto cloud pressure tanks,
the bottling and sterile method filtering, and then he stopped
the pasteurization of the wines, just like it is made
for the milk. So stopping the pastorization made the wines
(15:17):
last not only six months, but at least two years,
and other organolatic characteristic didn't die in a short time.
So everybody thinks Sambrusko is a wine that must be
doing in short time, but with the actual technologies can
(15:40):
last at least two three years. It depends. We have
a glass parrocess from the twenty eight sorry two thousand
and eight. They are very very very good, so change
our mind.
Speaker 4 (15:56):
With Lambrusko, we actually tried I think it was the
two thousand and eight Lamberus. Go with you when you
when we were at the winery, you opened a bottle
of that much older grasspers of Lambrusco and it was
it was actually quite nice.
Speaker 3 (16:11):
Yeah, obviously it had aged and softened over the years,
and yeah, it's definitely softened, but it was, you know,
it was still a solid wine. And that's a testament
to that great and the acidity that that has.
Speaker 7 (16:22):
Yeah.
Speaker 2 (16:22):
So it's so just really from when I gathered, and
the website has some wonderful photos. It's Bertolani, Alfredo dot I,
David's gotten over there. It's got some great photo. So
basically you developed technology to create a more sterile bottling
system which to eliminate oxidation and also more automation which
(16:48):
is important for efficiencies. And then in twenty twenty three,
Cantina Bertolonni a tang organic certification. Why was that important
to you?
Speaker 7 (16:57):
Yeah, that was a very important We've been organic in
technical data since almost ten years and then we got
the certification. But in fact we were also organic before
and we have all a lot of attention in working
(17:20):
with wines, were work in all i ox technology. We
sterilized with steam, so organic was the end of the
journey for us. And also because we are working with
a lot of small growers, small wineries that take our
(17:41):
wine day one here and we make all the process
of the fermentation the bottling, so we are also certified
for environment fourteen and one. We are one of the
few wineries certified in the area, so for for us
is very important. Also, our wines are vegan because we
(18:03):
didn't we don't use any animal components or treatment, so
as are important for Germany asked for US, and then
we said, yes, wines are vegan so full organic.
Speaker 2 (18:21):
Are you finding that's an important We know how difficult
it is a laborious, a bureaucratic to get organic certification.
Are you finding that the certified organic and the vegan
our unique selling points here in the United States where
we do want to know. Regal Wine Imports brings in
for the lonely wines. And we hear New Orleans is
(18:41):
a big market. Is that a big selling point? And
do you think it's become more important? Is new generations
look at wine?
Speaker 7 (18:49):
Yeah, sure, sure the certification and environment and organic is
important also for the new generation. And yes, of course
for legal and we also all other two importers. And
also this this one, the organic certification underlies effect of
(19:12):
using very very low sul fights so our clients don't
have any stomach problems. People come in here, see I
got stomach cake, I got some other diseases, But drinking
your wine is not a problem. We can drink one
bottle and have no problem. So yes, of course Regal appreciate.
(19:36):
And also there is the fact of our wines are
in low lticohol. So this wine together is this aspect
together with the organic is a good selling selling point
of course.
Speaker 2 (19:50):
Well, this is a great segue to talk about the wines.
I kind of I kind of think, David, we should
start with just for the make sure we have the
time to mentioned right now before we go into the wines.
We tasted that this again is one hundredth anniversary of
the founding of Bertoloni Winery and for that you've done
(20:11):
a lot of parties. You can see the photos on
the website. But you've also released a limited edition wy Yeah,
tell us about it. Only twenty twenty five bottles are
made and their number. Tell us about it.
Speaker 7 (20:24):
Yeah, it's called the chainto that is the Italian world
for one hundred. This is the first classical metal Lambrusco
we have ever made, and so he is a twelve
month on the lease and is made mostly from Gasparossa
and other characteristic small, small kind of of wines from Jamilia,
(20:49):
and we decided to make a new adventure for the
century and make the first classical metal. The wine, which
is appreciated, we are proud of it is almost zero
in sugar. Zero point in sugar is a strong tannic
(21:13):
and a real Lambrusko with a strong personality, and we
decided to make us this gift and this experience, and
who knows, maybe in the stear will we will start
to make Lambusco classical method. Yeah, quite Tambrusko classical method.
It's a kind of wine that's very difficult to.
Speaker 3 (21:35):
Make, very quiet.
Speaker 7 (21:39):
Yeah.
Speaker 2 (21:39):
And this is the vintages. The release date is this
twenty twenty five. The vintage itself is twenty twenty three. Yeah,
and called it is a classic method. That's a big
development because most of your wines are suremart correct.
Speaker 7 (21:52):
Yeah. Yeah, we make two classical methods in white from
Spargola and one classical method from Red Grapes, which is
the chainto And yes, if you want, I can tell
what we do. We have done for the century and
(22:13):
the parties, so we can also make two words about
that if.
Speaker 2 (22:18):
You want, Well, milestones, are you doing anything other than
the special couve and the parties? Are you doing anything else?
Maybe here in the United States for example, No, we have.
Speaker 7 (22:34):
We are planning a tour from with our importers and
making some strategies together in the social media something like that.
Speaker 4 (22:45):
Uh No.
Speaker 7 (22:47):
At the moment, the Chento is for Italian market, so
we have.
Speaker 2 (22:52):
To tell everybody go to Italy and visit Portolani, which
you can do to try the chanta.
Speaker 7 (22:57):
The beginning of the next year we will start with
the commerce, but also in New Europe of course, and
then for the century we make we have settled down
a wineyar around the winery one actor, and then we
are making a book with the story of the ones.
(23:17):
So maybe there also some some ideas and not so
so well built yet.
Speaker 2 (23:26):
Let's see, well, let's talk about somebody other wines that
are available the United States. You work with your brother
Nicola who's the wine maker, and your sister Elena.
Speaker 7 (23:36):
Correct, yeah, yeah, yeah. I'm in charge of the commercial
director for Italy and abroad marketing manager and also I
am uh to say, I talked with all the the
(23:58):
the listed cu show, regional or national for the promotion.
There's an authority that's called Milia Romagnia, which is in
charge of promoting all the million Romania wines. I was
in the CDA of this this organization, and my brother
(24:20):
is a wine maker and my sister is in charge
of following the certifications. But he's really actually a teacher
for small children. So after after the day he's teaching
and the other half his king is yeah.
Speaker 2 (24:37):
With us, So let's talk about the wines. I'm looking
over David's notes on history. So the first one we
tried with you was the Spergolin, which which is made
from one hundred percent spurgla, your local great variety. And
you know what I love about this one is that
he alluded to it a little bit as he was
(24:59):
describing the region.
Speaker 3 (24:59):
But there's a vein of chalk that runs through the
soils of that region.
Speaker 4 (25:04):
It really gives us these wines a great sipidity, great salinity,
and beautiful acidity as well. In the Spergola and Spergolina
are a great if you want example of.
Speaker 2 (25:16):
Crisp, why sparkling wine that pops on your palate, Sprigolina delivers.
Speaker 4 (25:22):
And it's actually a doc as they say, coli discandiano
ad canosa doc wine.
Speaker 3 (25:28):
It's a mouthful, it's a long it's a long word.
Speaker 4 (25:32):
Yeah, it's crisp, it's dry, it's got little white flower,
peach and apples in it. It's lovely flavors to it.
It's really just a delightful abertivo style sparkling wine.
Speaker 2 (25:43):
Shorter shorter at least one point five months on lease
and it's the bestseller, so it's available in the United States.
Speaker 7 (25:51):
Yeah. We have in the United States little importer from Maine,
I think it's called Wines who has the Spergulin. And
then we have Regal Wines from Jersey, which is a
national importer carries the rose, the Rosato wine, Arslantique and
(26:12):
Santiica is a dry and strong lambrusco, and Dula which
is a sweet lambrusco. And then we have an important
in California which have as Lambrusco. I think you tasted lambusco. Yeah, yeah,
you tasted, we.
Speaker 2 (26:29):
Did so, moving right along, we tasted a rose.
Speaker 3 (26:33):
But we also they also make us oh Sprglo material
classic Metado.
Speaker 4 (26:36):
Classical version of Spurglo as well, which one charm one
is Metro classical lot.
Speaker 7 (26:41):
Yeah yeah, yeah, the Chamite two months wine making and
of Metado Classical starting from twenty four months to thirty
six or forty you're gonna.
Speaker 2 (26:54):
Get a like smoother, soft moose and much more complex,
more softer fruits, right.
Speaker 4 (27:02):
Well, yeah, and the twenty twenty one vintage, which is
what we tried, yeah, was twenty two months on the
lease as well, so it's got a lot more complexity
to it.
Speaker 3 (27:12):
Yeah, ETCETERA lovely wine. We liked it a lot, Thank you.
Speaker 7 (27:19):
This wine has got some what's here in Italy. It's
a very good sellar also, this one just not like
the Spergolino, but Sperglino is more easy. Metado classicus for
passionate or or something like that.
Speaker 2 (27:39):
And then we did taste your rose. It's a lambrusco
rosato seco a bland of salamino and marani grape, so
they're in the region. There are very specific indigenous grapes
used to make labrusco.
Speaker 7 (27:52):
Yeah. Yeah. Rose is also my best seller in the
winery because it's very delicate fresh. It's a bouquet, yes,
salamino and marani the kube. These are two lambrusko very
typical from Jiminia, mainly salamino. Salomon has grown here since
a long time and salamino gives the body and maranis
(28:16):
all the freshness and the bouquet typically from this is
the main region for this cube.
Speaker 2 (28:25):
Wonderful notes of strawberry, little salinity, yeah yeah, and that
it had a strong salinity probably from that chalk is
wrong exactly.
Speaker 7 (28:36):
Ninety points in from and it's a very very nice wine.
We like a lot.
Speaker 2 (28:50):
So sparkling rose for anyone who's looking. That's a terrific
wine from Bertillani. Yes, and we talked about the chanteau uh,
the Labrusco Ordo talk about that.
Speaker 7 (29:02):
Yeah, Lambuscoro is the best selling Lambrusko label, just because
it's very balanced. It's quba from Salamino and Mambio Gentila. Salamino,
as we talked before, it is a very bodied grape
and Malbo Gentila is also a grape from Reginilla from
a very long time is a red. This time is
(29:26):
a red, darker red grape which has a very nice
scent of prune blueberry. So it gives the wine not
so a technic complexity than about Russell and Tikos and
(29:49):
another one. So it's a more international, let's say wine.
We sell a lot of Labusco in Canada. They love
Labuscorobscoro is not not dry, not semisec not semi sweet.
Is the right balance at about ten grams per little sugar,
so it's very very enjoyable also for people that are
(30:11):
not so used in dry and strong lambruce coal. So
it's generally and universal. The say lambruceco, how.
Speaker 2 (30:20):
Would your parrot? How do you enjoy it with labrisco
or with food?
Speaker 7 (30:27):
Oh, but yes we can pare also with roasted meat,
with the fur courses, homemade pasta, but also with some
roast owen meat cooking in the owen so grilled, some sausages,
(30:48):
spice not not spiced, cheese, blue cheese, some blue cheese
not so not so strong, and whatever you want. Also
maybe chicken very sapid or something like that. It's a
quite universal wine, of course, not fish, of.
Speaker 2 (31:10):
Course, I could see it with you know, here in
the United States, everybody likes spicy your foods and country foods,
barbecue and a lot of range of foods like that.
Here in the United States. It's very popular.
Speaker 7 (31:24):
And yeah, of course yes, now smoke meat, sausages, Yes,
it's very very good also because jazz we said before,
also with the low adcohol, so you can don also
three glasses with no problem of barbecue is the best
(31:44):
with these kind of wines.
Speaker 2 (31:46):
We've been saying that to everybody that barbecue and roasted
sausages and some of the Cajun food that we're getting
here in Louisiana where we live now. It's amazing with
these downs of Labrusco wines, just incredible.
Speaker 4 (32:00):
Actually had a bottle of the Ororo when we went
out to lunch in town while we were there.
Speaker 3 (32:05):
Yeah, we loved it.
Speaker 2 (32:06):
You know what we like about these wines. Besides, they
have incredible acidity and refreshing on the palette and they
just pop and they care so beautiful food is they're
lower in alcohol so you can enjoy it for lunch
if you, you know, don't want to have anything that's
too higher in ABV. A lot of people are thinking
about you know that it's very important because you want
to enjoy wine responsibly and really well, but you don't
(32:28):
want that, you know, wine headache because you head back
to whatever you're doing for the rest of the day.
Speaker 4 (32:32):
And they all have a built in a city which
is just wonderful really to help keep the palette fresh
as you move along.
Speaker 2 (32:39):
So are you what you are looking to for the
future for Bertoloni now that you've passed this milestone.
Speaker 7 (32:47):
Yeah, we hope to go on to be some representative
representative winery for the territory. We are committed to make
typical lines from typical grades, not so changing the kube
something like that. We hope to start receiving the students
(33:11):
in the wineyard and explain all the wine making, and
why not maybe create a center for studying the lambrus Consperagola.
Who knows, we are open to do everything. Just let's
see also our nephew and sons what they want to do.
(33:33):
So we are happy. We built a very very nice team.
We told the birthday we make a paritivo. So it's
a very very good and young team. So it's open
to all the kind of adventures, not adventures, new adventures
for new center.
Speaker 2 (33:51):
That's wonderful. Speaking of adventures, what hospitality offerings do you
provide to people who want to visit Bertolony.
Speaker 7 (34:02):
Yeah, we make a tour in the winery, and we're
't tasting a tour in the vineyard. We are not.
We don't have any room for staying, but we have
a friend here here with a who has a very
very nice secretarismo and a little hotel in the hills.
So there are a lot to see. Castles from medieval
(34:25):
age Regino, but Vinegar. So if you came here to
Bertolon and then you can also see and taste a
lot of specialty from the Foot Valley. So it's called
the Media Romania.
Speaker 2 (34:41):
Uh, the closest we stayed in Moderna. Is there another
closer close town besides Moderna.
Speaker 7 (34:48):
Yeah. Moderna is east of Oscanian or Regimidia. Is famous
for for the food, also for the Ferrari y.
Speaker 2 (34:59):
Yeah, this Ferrari museum, Enzo Ferrari, Pavarotti and Enzo Ferrari.
Speaker 7 (35:06):
Yeah. Story, it's not the story, this a real thing.
In the seventies, my my grandfather Mentions started to give
the wine in the restaurant of the Ferrari course that's
called the Carolino. And then also twenty or thirty year later,
I made my client at the Pavarotti restaurant Moderns. So
(35:31):
Ferrari and Pavarotti are the stars of modern and we
have the two restaurants. There are our clients. So we
are happy morning.
Speaker 2 (35:41):
It is a terrific perfects wonderful, really wonderful.
Speaker 7 (35:44):
Yeah.
Speaker 2 (35:44):
So one last little we love discovering things about the
people we meet. We discovered something really special about you
that we want to mention before we close up you.
Andrea or a musician.
Speaker 7 (35:57):
Oh yeah, yeah, yeah, yeah, something we say to to
very very few people because that's not whine, but the
other it's the other big love of our lives, wine
and music. I musician, guitar player from since I was
(36:19):
a fourteen year old and at the age of eighteen,
I created the first band in ninety nine, nineteen ninety
when I was twenty year old, I create the actual
band that's today, which called Wild Junkers. We love the
(36:40):
American music, so we make tunes from Bruce Pringsteen, John Mellica,
Tom Petty and yeah. We have the arts the real
room here in the winery among all the tanks, and
we play in nighttime and we made some CD and
(37:01):
we play venues here around, so we have we have
good time and together with wine, wine and music, that's
a business.
Speaker 3 (37:11):
They're a good combination there are.
Speaker 2 (37:14):
So it's also a celebrated winery, but you're a music celebrity.
Speaker 4 (37:17):
They kind of gave it away a little bit when
we walked into the tasting room and there was a
poster of Jazz Fest in New Orleans on your.
Speaker 2 (37:24):
Wall and we were like, wow, what's that all about.
Speaker 7 (37:27):
Yeah, because just because we had the client. We came here,
that camere, which is in love, very very with the
Villia Romania. He thinks we're retired to came and live
here in Millia Romania, so he sent us this post.
And then also Louisiana, where you live, is one of
the main state in USA where our wines are doing,
(37:50):
so I think Louisiana is the best, the best one
in buying lambruscu from Bertolani, well.
Speaker 2 (37:58):
That makes us happy. We'll have to do a Risco
event here in New Orleans at some point. Well, Andreo Bertolani,
it's been so nice to talk to you. Congratulations again
to you and your family on celebrating this milestone centennial year.
Your great great grandfather, Alfredo Bertolani was a visionary and
(38:20):
he saw the future at a time went gosh. I
can only imagine what Italy was like then. And look
how far you've come since then and where you're heading
is very exciting.
Speaker 7 (38:29):
Thank you. Thank you forgive my English because I don't
speak English so much.
Speaker 3 (38:35):
You've done very well, done very well, very kind, but
it's not true.
Speaker 7 (38:41):
Okay. Well, thanks thanks Melanie and David for your imitation.
It's been a pleasure. I hope to see you again
here in Amelia Romania.
Speaker 2 (38:52):
Well, we can't wait to come back. And for all
of you who are following this, you can learn more
by going to the Alfred to Bertilanni website which is
Bertilani Alfredo dot I T and there's it's a lot,
there's a lot there and of course.
Speaker 3 (39:08):
It's a very it's a very very thorough website. Yeah.
Speaker 2 (39:12):
We encourage you to go out and ask for the
Bertilanni wines where.
Speaker 3 (39:15):
You live, and they're widely available in the US. Yes,
well so they're not hard to find, which.
Speaker 2 (39:21):
I think we should go do yeah so, And most importantly,
we encourage everyone to eat, drink, explore and be inspired.
And we hope we inspire all of you to consider
visiting Amelia Romana and the beautiful region around Modina to
learn about Lumburusco and taste it and meet these incredible
(39:44):
people who are bringing a special wine only made in
this area to the world, and we want to bring
the world to you. So we want to thank everyone
for joining us at our table, the connect A table.
As always, we like to say, stay insatiably curious. Gatsia
The topics and opinions expressed in the following show are
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(00:20):
for choosing W FOURCY Radio.
Speaker 2 (00:41):
Welcome to the Connected Table Live, where your hosts Melanie
Young and David Ransom. You're insatiably curious culinary couple. We
travel the world to bring you the finest and wine, food,
spirits and hospitality, hoping that you'll explore with us and
step out of your comfort zone to have an adventure.
We try to do that on the Connected Table Live.
You can see all our shows on the Connected Table
(01:03):
Live TV on YouTube, which you're watching now with Talk
four Media, and you can hear our podcast some more
than sixty five channels. Follow us at the Connected Table
and we're going to take you away to Italy to
where David.
Speaker 3 (01:17):
We're going to the region of Ameilia or Ammonia.
Speaker 4 (01:20):
Yes, and we're going to be talking about Lambrusco today.
Speaker 2 (01:24):
We've been doing a series on Lambrusco. Thanks to the
Concertio Lambrusco, we were able to visit several wineries and
go for the first time to this region. So we
have I think two more shows on this including today's,
and each producer is unique based on where their winery
is located because it's all Terewan driven wines, but there
(01:45):
is a connecting element to many of the producers we met.
Three of the producers we met are celebrating one hundred
years or close to. Including our guests today, we're speaking
with Andrea Bertell, who is the fourth generation of family
run Alfredo Bertillani, a winery founded by Alfredo Bertillani on
(02:08):
April twenty seventh, nineteen twenty five, so twenty twenty five
is their centennial and they have been celebrating in a
very big way, which we're going to talk about. The
region where Alfredo Bertillani is located is very specific and
we tasted I think one of two places where we
tasted the Spergola great variety wine is made from the spurgol,
(02:32):
a great variety which we learned the family has been
very involved in pioneering and establishing a very specific doc
to protect this unique, local, ancient white grape variety. First,
we want to show you to get really excited a
little beauty video of Bertilloni Winery. So we're going to
ask our engineer one to load it up.
Speaker 5 (02:54):
Enjoy.
Speaker 6 (03:08):
At the end the toolani in ash and million region,
tenting cast nat and really collinid is Candyan and the
end familiar tourmente la quarte generation. The miltom Reliza said
concrete y debasing patta and attention almbient in canteen CMO
certificati proppellogist integration and territory terrainy so no terrinid the
(03:34):
original vial quin.
Speaker 7 (03:35):
The Buonaparte carries a.
Speaker 6 (03:38):
Sunstro ter really Collina Rick condors Candiano kilometer there via
the same plianc Candian last territorial alter via telam Ruski
Lamino Rasparossa, Umran Monterrico, Lotura Pucolacrpo in Austria and Bruski.
Speaker 2 (04:09):
Wow, wasn't that beautiful?
Speaker 7 (04:10):
Gorgeous?
Speaker 2 (04:11):
Oh and welcome, i'mrea Bertilani.
Speaker 6 (04:15):
That was beautiful.
Speaker 2 (04:16):
Thank you for providing.
Speaker 7 (04:17):
Hello, Melanie and David, thanks for inviting us at your show.
Speaker 4 (04:23):
We're happy to have you here and we so much
enjoyed visiting with you when we were in the region
of Amelia Roumonia. And your winery is actually located in
the Reggia Amelia area in Scandiana, which is a very
historic region for producing these wines.
Speaker 2 (04:39):
Tell us about it.
Speaker 7 (04:42):
Yeah, starting from I think our founder of Fredo. He
was born in eighty eighty two in a small village
five kilometers from here. He was the third or fourth
son of six songs. His father was a transporter with
(05:05):
a carriage and the horse a federal, loved a lot
of uses, and his mother was and I was wife.
The Bertolani family moved in nineteen nineteen nine to Scandiano,
the actual small town where we are, and then Alfredo
(05:27):
we've been told that was a very brilliant person with
an attitude to business. He was fond, of course of
wines in literure, literature and had a strong character that
permitted to run some kind of businesses before starting, of
course the main wine with with his winery.
Speaker 2 (05:52):
Well, we understand that he was a very successful grape
broker before starting in the winery, and the family was
very involved in creating the DOOC to protect the Sperglo grape.
Correct me if I'm wrong. What was it about this region?
(06:16):
First of all, let's talk about the Scandiano region itself
with the video mentioned a little bit, but talk to
us about its unique tear wa and what grows there
and why it's important to distinguish in terms of the
wine characteristics of the wine you produce.
Speaker 7 (06:32):
Yeah. Yeah, This Scandiano area is the full from of
the DOOC called it Kanyan and Canosa, which is a
very important DOOC because it is the first one in
Emilia Romagnia born in nineteen seventy six, and our grandfather
Vincenzo was on one of the main produced promoters of
(06:55):
this DOOC. There are traces in the thirteenth century about
the sparagula and we think that was grown also before
the tenth century. It's a long, long story, interesting story
why people so so long grown sparagular here because the
(07:18):
terroir is very rich. We have chalks, gypsum and and clay,
so that the word the wines that came out are
very sapid and they have a natural acid t They
are long lasting wines in mouth, they have wonderful bouquet.
(07:39):
So the white wines, but also the numbers cause are
very very with a strong identity and very organic organoactic
characteristics for what they are so known.
Speaker 2 (07:58):
So I will basic question for who's many of our
fans may not have been to Milli Ramana and they
may know Lambrusko. What what distinguishes a wine to be
a Lambrusco wine versus the spumanti you make that spergol
and wine? What what are the regulations?
Speaker 7 (08:19):
Yeah? And so first of all, Spargola is the only
white wine, so it can made, can be made in
a steel sparking spumant and classical metod and Lambusco of
course is the red wine. Lambusko is a couve of
different kind of Lambusco. Lambusco is a family of different Lambrusko,
just like Salamino Marani and a lot of my history
(08:43):
monte Rico. So I think that the terroir is giving
goods to to both the wines. Uh, what distinguished the
Lambusco from Spergola is the different zone of production because
Spargola has a larger zone of production that is between
(09:05):
two rivers one year Modern and one year Parma and
Lebusco is a smaller zone, which is almost the entire
zone of the city of Regimilia. So first of all
is the dimension of the production. Of course, the genoatic
(09:27):
characteristics are different. The production is different because spargul and
needs to be pressed, not undergiving an army procedure to
be arrested. And and the main of course is the QBA.
(09:47):
The Lambrusco is from different kinds of Lambrusko, but the
growing of the graves is quite similar.
Speaker 2 (09:56):
So for Lambrusia is a region that's also and a
style of wine, and there's specific grapes that go into
mickey Lambrusco, which can go from and it is a
red wine, but it can go from a very pale
rose and very very almost pale yellow pink to cheap,
dark red, juicy grasparosa. So it's quite arranged that the Spurgola,
(10:18):
for I think both of us, it was the first
time we tasted it, and we had tasted it at
two different wineries. Obviously we love and we brought back
a bottle of your Spurgolino, which is we have the
empty bottle right here. It is a bet seller.
Speaker 3 (10:34):
Get yeah, we've.
Speaker 2 (10:34):
Already enjoyed it. We did it with the dinner. And
it's a dry, sparkling white, very crisp, and it's got
that green apple but almond character and it's in the
Charmont method.
Speaker 7 (10:47):
Correct, Yeah, it is. It's the best seller labels of
the winery. It was born in the nineties thanks to
my father who was very fond of Spargola. The time,
Spargola was not so known, so he dreamed about and said, okay,
Spergola in the next years would be very famous, will
(11:09):
be very appreciated, and then he registered these name Spergolino,
which is registered these days. And just as you said,
it is a very fresh wine and strong personality, this
wonderful bouquet. It's useful and it's okay for for aperitive,
for full meal, for toasting. Everybody loves Spargolino here.
Speaker 2 (11:36):
I think it's a great apartivo wine. And it's also
got like a low all the wines have a low
alcohola volume. I think I think it's eleven percent, So
it's very appealing for that reason, which is why it's
such a terrific apartivo wine or first course. And what
is this why is it called? I read somewhere it's
(11:57):
called spergola because it's it's the shape like a fan.
But I don't my Italian's not great. Maybe you can
tell us what the story is behind the name spergola
and if it is related to other grapes varieties.
Speaker 7 (12:12):
Yes, spargola is a spargola comes from the adjective spargolo,
which is and and with the wings as a particular shape,
the grape with a form that minds an angel with
two two wings. And then this is mainly the origin.
(12:37):
And this comes also from the Latin words in the past,
so the Spain this this was called also pomoria or
spergolina also in the old writings in Latin, or from
also French, because also the French came to to Scandiano
(12:59):
to to see the sparagula, because a lot of people
talked about this particular wine from Scandiano. Matilde de Canos
signed the King Eric from Germany. It's a long, very
long interesting story that join us this with this kind
of grape and also with Lambrusko.
Speaker 2 (13:21):
Of course, very interesting and for anyone if you can
find a bottle of Spurglin or spurgol, it's it's a
wonderful wine to try. A terrific discovery for us. Andrea,
you mentioned your grandfather Vincenzo and your father John Carlo,
both of whom did a lot to modernize, because back
(13:46):
in nineteen twenty seven Alfredo Bernoloni established a one here
is making wine. But many things were different then, and
then of course Italy suffered through world wars. And you're
tell us about what your grandfather and father achieved, some
of the advancements they made.
Speaker 7 (14:05):
Yeah, of course, in the starting nineteen twenty seven, all
was very rustic and poor. My great grandfather Don Alfredo
was money with that money, so it was very hard.
His son Vincenzo was the one that made bigger the
(14:28):
sales department. He was very nice and talking. It was
a welcoming person. So he started selling wine or not
all since Candiana, but also Moderna and Parma. So mainly
Vincenzo was the one that make grew the sales of
the wine. And Jack Carlo, my father, establishing a strong
(14:54):
technological in innovation, just like the auto cloud pressure tanks,
the bottling and sterile method filtering, and then he stopped
the pasteurization of the wines, just like it is made
for the milk. So stopping the pastorization made the wines
(15:17):
last not only six months, but at least two years,
and other organolatic characteristic didn't die in a short time.
So everybody thinks Sambrusko is a wine that must be
doing in short time, but with the actual technologies can
(15:40):
last at least two three years. It depends. We have
a glass parrocess from the twenty eight sorry two thousand
and eight. They are very very very good, so change
our mind.
Speaker 4 (15:56):
With Lambrusko, we actually tried I think it was the
two thousand and eight Lamberus. Go with you when you
when we were at the winery, you opened a bottle
of that much older grasspers of Lambrusco and it was
it was actually quite nice.
Speaker 3 (16:11):
Yeah, obviously it had aged and softened over the years,
and yeah, it's definitely softened, but it was, you know,
it was still a solid wine. And that's a testament
to that great and the acidity that that has.
Speaker 7 (16:22):
Yeah.
Speaker 2 (16:22):
So it's so just really from when I gathered, and
the website has some wonderful photos. It's Bertolani, Alfredo dot I,
David's gotten over there. It's got some great photo. So
basically you developed technology to create a more sterile bottling
system which to eliminate oxidation and also more automation which
(16:48):
is important for efficiencies. And then in twenty twenty three,
Cantina Bertolonni a tang organic certification. Why was that important
to you?
Speaker 7 (16:57):
Yeah, that was a very important We've been organic in
technical data since almost ten years and then we got
the certification. But in fact we were also organic before
and we have all a lot of attention in working
(17:20):
with wines, were work in all i ox technology. We
sterilized with steam, so organic was the end of the
journey for us. And also because we are working with
a lot of small growers, small wineries that take our
(17:41):
wine day one here and we make all the process
of the fermentation the bottling, so we are also certified
for environment fourteen and one. We are one of the
few wineries certified in the area, so for for us
is very important. Also, our wines are vegan because we
(18:03):
didn't we don't use any animal components or treatment, so
as are important for Germany asked for US, and then
we said, yes, wines are vegan so full organic.
Speaker 2 (18:21):
Are you finding that's an important We know how difficult
it is a laborious, a bureaucratic to get organic certification.
Are you finding that the certified organic and the vegan
our unique selling points here in the United States where
we do want to know. Regal Wine Imports brings in
for the lonely wines. And we hear New Orleans is
(18:41):
a big market. Is that a big selling point? And
do you think it's become more important? Is new generations
look at wine?
Speaker 7 (18:49):
Yeah, sure, sure the certification and environment and organic is
important also for the new generation. And yes, of course
for legal and we also all other two importers. And
also this this one, the organic certification underlies effect of
(19:12):
using very very low sul fights so our clients don't
have any stomach problems. People come in here, see I
got stomach cake, I got some other diseases, But drinking
your wine is not a problem. We can drink one
bottle and have no problem. So yes, of course Regal appreciate.
(19:36):
And also there is the fact of our wines are
in low lticohol. So this wine together is this aspect
together with the organic is a good selling selling point
of course.
Speaker 2 (19:50):
Well, this is a great segue to talk about the wines.
I kind of I kind of think, David, we should
start with just for the make sure we have the
time to mentioned right now before we go into the wines.
We tasted that this again is one hundredth anniversary of
the founding of Bertoloni Winery and for that you've done
(20:11):
a lot of parties. You can see the photos on
the website. But you've also released a limited edition wy Yeah,
tell us about it. Only twenty twenty five bottles are
made and their number. Tell us about it.
Speaker 7 (20:24):
Yeah, it's called the chainto that is the Italian world
for one hundred. This is the first classical metal Lambrusco
we have ever made, and so he is a twelve
month on the lease and is made mostly from Gasparossa
and other characteristic small, small kind of of wines from Jamilia,
(20:49):
and we decided to make a new adventure for the
century and make the first classical metal. The wine, which
is appreciated, we are proud of it is almost zero
in sugar. Zero point in sugar is a strong tannic
(21:13):
and a real Lambrusko with a strong personality, and we
decided to make us this gift and this experience, and
who knows, maybe in the stear will we will start
to make Lambusco classical method. Yeah, quite Tambrusko classical method.
It's a kind of wine that's very difficult to.
Speaker 3 (21:35):
Make, very quiet.
Speaker 7 (21:39):
Yeah.
Speaker 2 (21:39):
And this is the vintages. The release date is this
twenty twenty five. The vintage itself is twenty twenty three. Yeah,
and called it is a classic method. That's a big
development because most of your wines are suremart correct.
Speaker 7 (21:52):
Yeah. Yeah, we make two classical methods in white from
Spargola and one classical method from Red Grapes, which is
the chainto And yes, if you want, I can tell
what we do. We have done for the century and
(22:13):
the parties, so we can also make two words about
that if.
Speaker 2 (22:18):
You want, Well, milestones, are you doing anything other than
the special couve and the parties? Are you doing anything else?
Maybe here in the United States for example, No, we have.
Speaker 7 (22:34):
We are planning a tour from with our importers and
making some strategies together in the social media something like that.
Speaker 4 (22:45):
Uh No.
Speaker 7 (22:47):
At the moment, the Chento is for Italian market, so
we have.
Speaker 2 (22:52):
To tell everybody go to Italy and visit Portolani, which
you can do to try the chanta.
Speaker 7 (22:57):
The beginning of the next year we will start with
the commerce, but also in New Europe of course, and
then for the century we make we have settled down
a wineyar around the winery one actor, and then we
are making a book with the story of the ones.
(23:17):
So maybe there also some some ideas and not so
so well built yet.
Speaker 2 (23:26):
Let's see, well, let's talk about somebody other wines that
are available the United States. You work with your brother
Nicola who's the wine maker, and your sister Elena.
Speaker 7 (23:36):
Correct, yeah, yeah, yeah. I'm in charge of the commercial
director for Italy and abroad marketing manager and also I
am uh to say, I talked with all the the
(23:58):
the listed cu show, regional or national for the promotion.
There's an authority that's called Milia Romagnia, which is in
charge of promoting all the million Romania wines. I was
in the CDA of this this organization, and my brother
(24:20):
is a wine maker and my sister is in charge
of following the certifications. But he's really actually a teacher
for small children. So after after the day he's teaching
and the other half his king is yeah.
Speaker 2 (24:37):
With us, So let's talk about the wines. I'm looking
over David's notes on history. So the first one we
tried with you was the Spergolin, which which is made
from one hundred percent spurgla, your local great variety. And
you know what I love about this one is that
he alluded to it a little bit as he was
(24:59):
describing the region.
Speaker 3 (24:59):
But there's a vein of chalk that runs through the
soils of that region.
Speaker 4 (25:04):
It really gives us these wines a great sipidity, great salinity,
and beautiful acidity as well. In the Spergola and Spergolina
are a great if you want example of.
Speaker 2 (25:16):
Crisp, why sparkling wine that pops on your palate, Sprigolina delivers.
Speaker 4 (25:22):
And it's actually a doc as they say, coli discandiano
ad canosa doc wine.
Speaker 3 (25:28):
It's a mouthful, it's a long it's a long word.
Speaker 4 (25:32):
Yeah, it's crisp, it's dry, it's got little white flower,
peach and apples in it. It's lovely flavors to it.
It's really just a delightful abertivo style sparkling wine.
Speaker 2 (25:43):
Shorter shorter at least one point five months on lease
and it's the bestseller, so it's available in the United States.
Speaker 7 (25:51):
Yeah. We have in the United States little importer from Maine,
I think it's called Wines who has the Spergulin. And
then we have Regal Wines from Jersey, which is a
national importer carries the rose, the Rosato wine, Arslantique and
(26:12):
Santiica is a dry and strong lambrusco, and Dula which
is a sweet lambrusco. And then we have an important
in California which have as Lambrusco. I think you tasted lambusco. Yeah, yeah,
you tasted, we.
Speaker 2 (26:29):
Did so, moving right along, we tasted a rose.
Speaker 3 (26:33):
But we also they also make us oh Sprglo material
classic Metado.
Speaker 4 (26:36):
Classical version of Spurglo as well, which one charm one
is Metro classical lot.
Speaker 7 (26:41):
Yeah yeah, yeah, the Chamite two months wine making and
of Metado Classical starting from twenty four months to thirty
six or forty you're gonna.
Speaker 2 (26:54):
Get a like smoother, soft moose and much more complex,
more softer fruits, right.
Speaker 4 (27:02):
Well, yeah, and the twenty twenty one vintage, which is
what we tried, yeah, was twenty two months on the
lease as well, so it's got a lot more complexity
to it.
Speaker 3 (27:12):
Yeah, ETCETERA lovely wine. We liked it a lot, Thank you.
Speaker 7 (27:19):
This wine has got some what's here in Italy. It's
a very good sellar also, this one just not like
the Spergolino, but Sperglino is more easy. Metado classicus for
passionate or or something like that.
Speaker 2 (27:39):
And then we did taste your rose. It's a lambrusco
rosato seco a bland of salamino and marani grape, so
they're in the region. There are very specific indigenous grapes
used to make labrusco.
Speaker 7 (27:52):
Yeah. Yeah. Rose is also my best seller in the
winery because it's very delicate fresh. It's a bouquet, yes,
salamino and marani the kube. These are two lambrusko very
typical from Jiminia, mainly salamino. Salomon has grown here since
a long time and salamino gives the body and maranis
(28:16):
all the freshness and the bouquet typically from this is
the main region for this cube.
Speaker 2 (28:25):
Wonderful notes of strawberry, little salinity, yeah yeah, and that
it had a strong salinity probably from that chalk is
wrong exactly.
Speaker 7 (28:36):
Ninety points in from and it's a very very nice wine.
We like a lot.
Speaker 2 (28:50):
So sparkling rose for anyone who's looking. That's a terrific
wine from Bertillani. Yes, and we talked about the chanteau uh,
the Labrusco Ordo talk about that.
Speaker 7 (29:02):
Yeah, Lambuscoro is the best selling Lambrusko label, just because
it's very balanced. It's quba from Salamino and Mambio Gentila. Salamino,
as we talked before, it is a very bodied grape
and Malbo Gentila is also a grape from Reginilla from
a very long time is a red. This time is
(29:26):
a red, darker red grape which has a very nice
scent of prune blueberry. So it gives the wine not
so a technic complexity than about Russell and Tikos and
(29:49):
another one. So it's a more international, let's say wine.
We sell a lot of Labusco in Canada. They love
Labuscorobscoro is not not dry, not semisec not semi sweet.
Is the right balance at about ten grams per little sugar,
so it's very very enjoyable also for people that are
(30:11):
not so used in dry and strong lambruce coal. So
it's generally and universal. The say lambruceco, how.
Speaker 2 (30:20):
Would your parrot? How do you enjoy it with labrisco
or with food?
Speaker 7 (30:27):
Oh, but yes we can pare also with roasted meat,
with the fur courses, homemade pasta, but also with some
roast owen meat cooking in the owen so grilled, some sausages,
(30:48):
spice not not spiced, cheese, blue cheese, some blue cheese
not so not so strong, and whatever you want. Also
maybe chicken very sapid or something like that. It's a
quite universal wine, of course, not fish, of.
Speaker 2 (31:10):
Course, I could see it with you know, here in
the United States, everybody likes spicy your foods and country foods,
barbecue and a lot of range of foods like that.
Here in the United States. It's very popular.
Speaker 7 (31:24):
And yeah, of course yes, now smoke meat, sausages, Yes,
it's very very good also because jazz we said before,
also with the low adcohol, so you can don also
three glasses with no problem of barbecue is the best
(31:44):
with these kind of wines.
Speaker 2 (31:46):
We've been saying that to everybody that barbecue and roasted
sausages and some of the Cajun food that we're getting
here in Louisiana where we live now. It's amazing with
these downs of Labrusco wines, just incredible.
Speaker 4 (32:00):
Actually had a bottle of the Ororo when we went
out to lunch in town while we were there.
Speaker 3 (32:05):
Yeah, we loved it.
Speaker 2 (32:06):
You know what we like about these wines. Besides, they
have incredible acidity and refreshing on the palette and they
just pop and they care so beautiful food is they're
lower in alcohol so you can enjoy it for lunch
if you, you know, don't want to have anything that's
too higher in ABV. A lot of people are thinking
about you know that it's very important because you want
to enjoy wine responsibly and really well, but you don't
(32:28):
want that, you know, wine headache because you head back
to whatever you're doing for the rest of the day.
Speaker 4 (32:32):
And they all have a built in a city which
is just wonderful really to help keep the palette fresh
as you move along.
Speaker 2 (32:39):
So are you what you are looking to for the
future for Bertoloni now that you've passed this milestone.
Speaker 7 (32:47):
Yeah, we hope to go on to be some representative
representative winery for the territory. We are committed to make
typical lines from typical grades, not so changing the kube
something like that. We hope to start receiving the students
(33:11):
in the wineyard and explain all the wine making, and
why not maybe create a center for studying the lambrus Consperagola.
Who knows, we are open to do everything. Just let's
see also our nephew and sons what they want to do.
(33:33):
So we are happy. We built a very very nice team.
We told the birthday we make a paritivo. So it's
a very very good and young team. So it's open
to all the kind of adventures, not adventures, new adventures
for new center.
Speaker 2 (33:51):
That's wonderful. Speaking of adventures, what hospitality offerings do you
provide to people who want to visit Bertolony.
Speaker 7 (34:02):
Yeah, we make a tour in the winery, and we're
't tasting a tour in the vineyard. We are not.
We don't have any room for staying, but we have
a friend here here with a who has a very
very nice secretarismo and a little hotel in the hills.
So there are a lot to see. Castles from medieval
(34:25):
age Regino, but Vinegar. So if you came here to
Bertolon and then you can also see and taste a
lot of specialty from the Foot Valley. So it's called
the Media Romania.
Speaker 2 (34:41):
Uh, the closest we stayed in Moderna. Is there another
closer close town besides Moderna.
Speaker 7 (34:48):
Yeah. Moderna is east of Oscanian or Regimidia. Is famous
for for the food, also for the Ferrari y.
Speaker 2 (34:59):
Yeah, this Ferrari museum, Enzo Ferrari, Pavarotti and Enzo Ferrari.
Speaker 7 (35:06):
Yeah. Story, it's not the story, this a real thing.
In the seventies, my my grandfather Mentions started to give
the wine in the restaurant of the Ferrari course that's
called the Carolino. And then also twenty or thirty year later,
I made my client at the Pavarotti restaurant Moderns. So
(35:31):
Ferrari and Pavarotti are the stars of modern and we
have the two restaurants. There are our clients. So we
are happy morning.
Speaker 2 (35:41):
It is a terrific perfects wonderful, really wonderful.
Speaker 7 (35:44):
Yeah.
Speaker 2 (35:44):
So one last little we love discovering things about the
people we meet. We discovered something really special about you
that we want to mention before we close up you.
Andrea or a musician.
Speaker 7 (35:57):
Oh yeah, yeah, yeah, yeah, something we say to to
very very few people because that's not whine, but the
other it's the other big love of our lives, wine
and music. I musician, guitar player from since I was
(36:19):
a fourteen year old and at the age of eighteen,
I created the first band in ninety nine, nineteen ninety
when I was twenty year old, I create the actual
band that's today, which called Wild Junkers. We love the
(36:40):
American music, so we make tunes from Bruce Pringsteen, John Mellica,
Tom Petty and yeah. We have the arts the real
room here in the winery among all the tanks, and
we play in nighttime and we made some CD and
(37:01):
we play venues here around, so we have we have
good time and together with wine, wine and music, that's
a business.
Speaker 3 (37:11):
They're a good combination there are.
Speaker 2 (37:14):
So it's also a celebrated winery, but you're a music celebrity.
Speaker 4 (37:17):
They kind of gave it away a little bit when
we walked into the tasting room and there was a
poster of Jazz Fest in New Orleans on your.
Speaker 2 (37:24):
Wall and we were like, wow, what's that all about.
Speaker 7 (37:27):
Yeah, because just because we had the client. We came here,
that camere, which is in love, very very with the
Villia Romania. He thinks we're retired to came and live
here in Millia Romania, so he sent us this post.
And then also Louisiana, where you live, is one of
the main state in USA where our wines are doing,
(37:50):
so I think Louisiana is the best, the best one
in buying lambruscu from Bertolani, well.
Speaker 2 (37:58):
That makes us happy. We'll have to do a Risco
event here in New Orleans at some point. Well, Andreo Bertolani,
it's been so nice to talk to you. Congratulations again
to you and your family on celebrating this milestone centennial year.
Your great great grandfather, Alfredo Bertolani was a visionary and
(38:20):
he saw the future at a time went gosh. I
can only imagine what Italy was like then. And look
how far you've come since then and where you're heading
is very exciting.
Speaker 7 (38:29):
Thank you. Thank you forgive my English because I don't
speak English so much.
Speaker 3 (38:35):
You've done very well, done very well, very kind, but
it's not true.
Speaker 7 (38:41):
Okay. Well, thanks thanks Melanie and David for your imitation.
It's been a pleasure. I hope to see you again
here in Amelia Romania.
Speaker 2 (38:52):
Well, we can't wait to come back. And for all
of you who are following this, you can learn more
by going to the Alfred to Bertilanni website which is
Bertilani Alfredo dot I T and there's it's a lot,
there's a lot there and of course.
Speaker 3 (39:08):
It's a very it's a very very thorough website. Yeah.
Speaker 2 (39:12):
We encourage you to go out and ask for the
Bertilanni wines where.
Speaker 3 (39:15):
You live, and they're widely available in the US. Yes,
well so they're not hard to find, which.
Speaker 2 (39:21):
I think we should go do yeah so, And most importantly,
we encourage everyone to eat, drink, explore and be inspired.
And we hope we inspire all of you to consider
visiting Amelia Romana and the beautiful region around Modina to
learn about Lumburusco and taste it and meet these incredible
(39:44):
people who are bringing a special wine only made in
this area to the world, and we want to bring
the world to you. So we want to thank everyone
for joining us at our table, the connect A table.
As always, we like to say, stay insatiably curious. Gatsia
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