April 23, 2025 • 49 mins
Founded in 1925, Pasqua Vigneto E Cantine celebrates a century of winemaking expertise. The family-run Veronese wine company is led by its second and third generation, Umberto Pasqua, and his sons, Riccardo Pasqua, CEO, and Alessandro Pasqua, President of Pasqua USA. Its new “Pasqua House of the Unconventional” manifesto underscores the company’s commitment to quality and innovation as well as its support for the creative arts Alessandro Pasqua discusses the family history and signature wines.
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Speaker 1 (00:00):
The topics and opinions expressed in the following show are
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make no recommendations or endorsements radio show, programs, services, or
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:54):
Hello, and welcome to the Connected Table Live. We are
your hosts, Melanie Young and David Ransom. You're insatiably curious
culinary couple. Each week we bring you the dynamic people
who work front in center and behind the scenes in food, wine,
spirits and hospitality. We lead a delicious life and we
(01:17):
love sharing it with all of our fans around the world,
and this show is global. You're listening live today January sixteenth,
twenty eighteen, on W four CY, but all our shows
are on permanent podcasts at iHeart dot com and the
free i Ara. Hello, David, Hey Melanie, how are you?
We're good. It's We're waiting for our guests calling in
from Italy. And just so you know, we love Italy,
(01:38):
but we love all other countries of the world. We
seem to have a lot of enthusiasm from Italian vintners
who like to be on our show. We have quite
a fan based in Italy, right David.
Speaker 3 (01:46):
Oh, that's very true. I mean, they make great, great wines,
so it's always a pleasure to talk about the wines
that are coming out of Italy. But it's pretty interesting
how they can how they really seem to be on
top of everybody's.
Speaker 2 (02:00):
But we like lips from We like having SIPs from
lips from other countries. So you know, our goal for
two thousand and nineteen is to take you around the
world and throughout the United States to eat, drink, explore
with us. That's our tagline, by the way, Eat, Drink, Explore, inspire,
(02:24):
because everything we do is done with a purpose and
a passion and the pleasure of giving back and sharing
with all of you. We're going to be taking you
to an area we've both been to, but not together,
right David.
Speaker 4 (02:39):
No, absolutely not.
Speaker 3 (02:40):
Actually you were there last year, I was there twice
the year before. But it's a wonderful area, and it's
an area that a lot of people know very well.
Speaker 2 (02:49):
Yeah, it's it's the Veneto. Probably one of the most
famous cities in the Veneto is Verona, the home of
Romeo and Julia, and also the site of one of
the largest wine fairs in Italy. I learned this researching
for our guests who will be joining us from Italy soon.
(03:09):
We hope that, uh, there is actually a home, Juliette's home.
You know, Romeo and juliet were not real people. William
Shakespeare wrote this play and it's been you have done
in movies like ZEPHYRELLI probably did the best one, right,
I think so. Yeah, that was a really great one.
And it's a romantic story about to star cross lovers
(03:30):
from you know, feuding families who fall in love and
the families are not happy. And long story short, they
one dies and one stabs himself, right, she gets poisoned
and he stabs himself.
Speaker 4 (03:39):
Right.
Speaker 2 (03:41):
They drink the poison together. Okay, they drink the poison together,
star cross lovers, and it's very sad. So apparently in Verona,
and you've probably been, I haven't. Uh, Juliette has a
house on Capello Street, and I saw this one on
I think CBS Sunday Morning aka Church for us, because
(04:04):
we watch it religiously about how thousands of tourists visit
Juliet's house and leave love notes.
Speaker 3 (04:13):
Did you know that, David, I've actually been to it.
Speaker 4 (04:15):
Yeah.
Speaker 3 (04:16):
And it's inside a little walkway off one of the
one of the beautiful streets in the old town part
of Verona, and you walk through a little entryway and
there's a courtyard and you can see up on the
wall to the side of the courtyard the balcony that
Juliet supposedly stood in, and et cetera, et cetera. But
(04:38):
there's also a statue of Juliet in that courtyard, and
millions of people have had their picture taken with that
statue and it's apparently brings good luck if you rub
it in a certain way.
Speaker 2 (04:51):
You rub the statue. I hope it's not the statue
of David, which has its gentle shiny from people rubbing it.
And we're listening to The Connected Table Live with Melanie
(05:12):
Young and David Ransom. You're in say She'll be Curious
Culinary couple, and today we're taking you to the romantic
region of Italy, the Veneto, and we've been talking about
Valpolicella and specifically Verona, which is home to Juliette's house
is in Romeo and Juliet and I learned researching for
our guests who's on calling in from Italy, David, that
(05:34):
Juliet's house on Capella Street, which you've been to I haven't,
which has the famous falcony in a statue that you
you apparently rub a body part of Juliet's. I'm not
sure which one for good luck, hopefully you're foot but.
Speaker 3 (05:47):
The statue you'll see that the most polished part is
the one that you rub.
Speaker 2 (05:50):
Well, you know what. We have to just go together
because we haven't. But here's the interesting thing. There's a
staff at the house dedicated to answering the love letters.
This house gets three thousand love letters a day from
tourists who dropped them off. I think that's so amazing.
Speaker 3 (06:06):
It is kind of fun, kind of like Eloise, yeah, kind.
Speaker 2 (06:09):
Of Elois at the plaza. Absolutely well, hopefully we could
get to go sometimes it sounds like a romantic place
for Valentine's Day. Hint, hint, hint. So we're we are
we have our guests from calling in from Valpolicella, which
is a beautiful area his family. I love it. The
name is Pascua, which in Italian is Easter. The Pascua
(06:34):
family has had their winery since nineteen twenty five and
it is run is Pascua Vignetti e Cantine. We call
it the Milia Pascua and is run by Umberto the
father and sons Alessandro and Ricardo. And recently we had
(06:56):
the chance to dine in New York with Ricardo and
Alessandro and taste some of the wines, and we invited
Alessandro Pasca to join us today on the Connected Table Live.
Speaker 4 (07:06):
Welcome, Thank you, Thank you so much. It's nice to
hear from you guys again.
Speaker 3 (07:12):
It's wonderful to have you on our show. Finally, Alessandro,
and we just we loved your wine so much, we
just had to make it come full circle and let
our guests get involved with your our listeners get involved
with your wines as well. Tell us about Pascal. You
make wine in Valpolicelli. You've been doing so since nineteen
twenty five and val Palcella obviously is really one of
(07:33):
the great wine making regions of Italy and always a
pleasure to try the wines from they're probably the most
famous are the wines called Ammarone, which you make a
beautiful version of, which are a very special type of
red wine. But tell us about Pascal, your family, and
how the winery got started and started, and kind of
what your philosophy is.
Speaker 4 (07:55):
Yeah, absolutely, it will be awesome. I mean, thank you,
thank you for thinking of us. And I'm calling from
Porlicella now and it's it's not too cold here. It's
a little foggy, typical from the northeast of Italy, but
it's an awesome wine regional Policella, because it's surrounding, you know,
(08:19):
a museum almost Lukhalike city, which is Verona. And my
family has been here now since almost one hundred years.
So we have so many things to do. But I
can proudly say that I was born and I was
lucky to being born in one of the historic family
over Porlicella, together with some colleagues like the Massi the
(08:42):
greenis of the Bertanny and you're actually all neighbors and
everybody knows each other here. So my grandfather and together
with his brothers, they they founded the winer in nineteen
twenty five, and we were one of the first people
that went from the weaker baskets. That does that make
(09:02):
any sense to you guys? Is that the name of
the old straw bottle? Right, we can to the ego,
thank you for to the bottle wine. So and with
the winner the acquisition, we had our first wine bottling
in the nineteen forties and growing across the Policella and
(09:27):
since then still staming. So it's still all about that
from the president to my dad Domberto, with the company
now probably forty five years live between vineyers and wines. Ricardo,
my older brother that you guys mentioned a second ago,
was now our CEO and myself who based in the States,
(09:51):
you know, so in the US market.
Speaker 2 (09:58):
Alis said, you have a question for you have two questions.
But at the first one is you said your your family.
You said your family has been in the region for
one hundred years of a century, but you've been running
the winery since nineteen twenty five. Did you was your
family in another line of business before starting the winery.
Speaker 4 (10:19):
Truth to be said, they were already in the wine business.
The thing is that Italy is a big country of agriculture,
and wine. And we are originally from the southern part
of Italy Puja, which if you think about the but
the shape of Italy is the hill the east. And
they were making wine back then, it was more of
(10:41):
like having line than making wine to sell to eventually
people or some markets. The bottle market was not even
probably even in Italy. Then they saw an opportunity about
police we were saying before, thanks for saying that it's
one of the most hot and upcoming one region of Italy.
But it became that a little bit later on, you know,
(11:02):
after Tosk Canning maybe, and so my grandfather and their
brothers they saw the opportunity of as an amazing lander
which made which was making fantastic wines, but was completely undeveloped,
which was about Porlicella to give you an idea, but Porlicella,
they were doing cherries before wine a lot, and that's
(11:22):
why the wine making, for example, we use a lot
the cherry wood the bearers on top of the French
ocre because it's part of the of the terroir, part
of the region. And so that's why they saw the
opportunity and they moved from making some artisanal wines in
Puya to establish in Pasquin nineteen twenty five in Verona, Well.
Speaker 3 (11:46):
It's interesting that you came from Pulia. Pulia was a
place I've been to twice. I was there last year
in June and I spent about a week there and
it's just a It's another lovely wine making region of Italy,
and it's really an up and coming region. At this
point too. The wines are becoming very popular here in
the United States and hopefully we'll see more of them.
Do you still make wine and pullia or is it.
Speaker 4 (12:05):
Strictly as a matter of fact, No, that's a good
question too. We kept some production down there and we
still do absolutely. We just do pretty much primitivos in
funded as you guys may know it h and we
with the mainstream, let's say, focus for us of the
primitivo is Canada, the Canadian market so far, and we
(12:30):
come out, we go out with an awesome primitivo and
a primitivo made just we just released it partially dried grapes,
so of course for us, they partially drive grapes. Technique
is crucial for the Marona, but we want to use
it somehow, you know, in our ones from pulli. And
by the way, that was a technique that was sometimes
(12:52):
used from our fathers down there as well, in a pulla.
So yeah, we still do. We still do someone from there.
Speaker 2 (13:02):
Well, let's talk about Apolicella. It has been referred to
as the This is an article I wrote in two
thousand and seven in the Valley of Many Cellars and
the Pearl of the venetteau h. It's rolling hills, vineyards albros.
And as you said, cherry orchards. Pasco is located where
in the region because it's fairly vast. So let's talk
(13:25):
about where your estate is located in what makes it
beneficial for the types of wine you're producing.
Speaker 4 (13:32):
We are in Invalpantena, actually so San Felice, which is
one of the village in Volpantena. And as you said,
it's made of many valleys. So Valpolicell itself is like
a long area which develops itself in a long way,
let's say. So it's tiny but longer, and it's divided
by many, many small tiny valets. Every valet is divided
(13:57):
by small eels, chains, and Valpantena, together with Valdilas, Valdi
Medsan Valdylavania or Valdi Negard are different sub little ballets.
We are in Valpantana, which is the center east part
of Valpolicella. So we have, let's say, if you want
to say, you know more towards like Venice and the
(14:23):
all for more or of our vineyards are located above
the sea level about three hundred meters, which is about
one thousand feet. I think something like that with your measures.
And the thing that we get from here is that
you cannot talk about cooklimbers, but you can definitely talk
about some beneficial air flows. The rure the ground is
(14:46):
very mineral, is very lime stonish and clay plays clay made,
because it's that's the beginning, the real, real beginning of
the Alps, if you want, it's the very basic Mountaine
Sain to keep going all the way to the Pree
Alps and the Alps to the northern Italy is a
matter of fact. On some of our vineers we see
(15:07):
the Alps and the snow. But you know, so if
you put together hot sumners, that says very cool days,
very hot days and cold the nights with the wind flow,
air flow very chalky and clay there rich vegetation. As
a matter of factor, we are for sure Easternalpolicella producer
(15:31):
versus the Policella classical, which is westpolicell is not already
developed at the Bordeaux if you want, and we will
get there fully one day, between the left bank and
the right bank. But for sure you can say classical producers.
Maggie is our train competitor and one of the most
(15:52):
famous names on that area. And the eastern side where
you know, romanodel Forno is there, Bertan is there, We
are there, the little San Antonio's death. So it's definitely
many awesome producers across the valley we are eastern side
and the vegetato. And to finish here, the vegetation is
a little more rich, a little more green, and the
(16:15):
California like if I can say, uh, the classical area,
and this gives to the one a little bit more
baby of the cherry, the body profile, a little of
the dark fruit to the prune and the spiciness, you know,
so it's awesome. It's a nicee the place.
Speaker 2 (16:34):
Well, we have some questions coming in just so you know.
We have a screen and people send us questions and
one of them is someone's asking about the aging for
the different wines. So let's jump into the different styles
of wines. You you many people may not know what
you referenced about the importance of drying the grapes. You
have the Policella classical of our Polychella Superior and Amarone.
(16:59):
Let's talk about the different styles and specifically your wines.
Speaker 4 (17:04):
Sure you mean between the Marona you want to know?
Or yes, so to be sure? Okay, yeah, sure? So
the Marona, of course is the if you want is
the king is the main label coming from the region
because it's made me the most valued grapes, the most
(17:24):
sophisticated technique, which is the ancient method of the drying grapes,
and then it requires a minimum mating at least three
years or up to what much you want all a
MAROONA maybe I can. I can come back to what
I was saying talking about the Eastern or Policella benefits
(17:45):
for sure of being on this side of it, so
a more rich you feel a lot of the fruit
that are fruit. It's definitely a new generation approach style
in the Marona, meaning that we definitely want to bring
this wine an our attempt and our effort is to
(18:07):
bring this wine to be comparable with the big wines
of the world, the Bordeaux, borg On the whatever possible
cavert from Napa and the other great ones of the world.
So looking for an international style, which means anyway is elegant.
Any way is a very realistic that reflects what's in
the in the vines, and and a big fruit, but
(18:31):
never sweet, never overwhelming the heaviness. So our goal is
once we have one glass of this winey one the
second one right away.
Speaker 2 (18:40):
Well, many people don't realize amaron is a very deep, inky, dark,
rich elegant wines are They're like the king of the Apollochella.
And many people don't realize there also can be expensive,
and that's because the process to make these wines is
very slow. Let's just briefly talk about that so our
list can understand why these are such priced wines. The
(19:03):
amaronas and a past mantal process.
Speaker 4 (19:06):
I mean, starting from a first instance, you have, of course,
the marone can come only from a limited region. So
first of all, you have to own a piece of
land which is coming on a very valued a piece
of ground. Then you have a we have a consortium,
it's like an organization and regional organization that takes care
(19:32):
of all the rules and tells you how to make
the wine. So there are very specific and many rules
how to make the wine. So you have to first
of all, arevest by the end. If you have a property,
let's say, of a certain amount of extension, you can
only use alph of that to make the Marona because
they want to be sure to keep the quantity law.
(19:55):
So if I own ten ten acres, I can only
in the Marona region, I can only use the production
of five acres, which I can obviously select to make
the best wine out of it. Then I have to
do harvest manually and pick it and put it in
fruit cases, which is like a little straw mats. If
you want, I have to let the grapes dry for
(20:18):
a minimum amount of time, which is the time that
the region tells me. So usually that the region tells
to all the producers when they can start to crush
the grapes. So everybody has to wait a minimum of
passien to drying of the grapes at least usually is
ninety days, and then after that, only after that day
(20:41):
they can maybe crush the grapes. Then you age in
a stainless steel tank and you have to age in
barrels for a minimum of three years, so minimum minimum
you need for years if you want, you know, to
get out with your wine and call it a marona
and then you can wait more. For example, we are
out with the twenty twelve inta now, so we are
(21:01):
about seven years of waiting time. It's a lot of waiting, a.
Speaker 2 (21:07):
Lot, which is why the wines are so prized, because
they're very hard to get and they're made only with
local grapes. Also, we also want to point that out
these are not you know, it's not like Kibernet or Merlau.
These are very local grapes. Why don't you talk to
us about that so people can understand that these are
very locally produced wines.
Speaker 4 (21:25):
Oh, absolutely absolutely, And please let me know if my
Italians doesn't sound don't sound very clear in English, and
I'm trying to be clear with my pronunciation. But you know,
it's you know, we have many, many grapes like corvina
corotina molinaros, terella corvina corvinone. I mean the region things
(21:50):
about twenty five different native grapes. Usually the producers focus
themselves on about seven or eight, and everybody pretty much
makes they make their own blend out of those grapes.
In particular for our use we do Corvina, corvinone, Romdinella, Oletta, lotta,
(22:14):
and every every grape has his own particular characteristic. For example, Corvina,
it's it's the backbone. It's like you know, tempranillo. For
for Joha is the the main drape and is an
incredible balance of tanning and vivacity. Sometimes when it's a
very very freshmall Policella can even remind you of pin
(22:35):
no noir, a simple pin noir, but on the other hand,
as a strong tons that gives a big longevity to
the wine. Rondinella is a fantastic chair wish. Dark cherry
pruiny gives you wings of liquorice and chocolate as well
in the in the wine and Ozeletta is the jolly grape.
(22:57):
Oseletta is a little bit like a pettic if you wanted.
The name in ancient Veroni is being so the electa
is where the little birds were going to eat, because
they were the most tasty, the most sweet, and the
most delightful grapes. So the birds were always going and
bye to the this little grape, so and that this
(23:21):
gives a tone of longevity, tone of it's very inky,
very strong, very full of times and polyphenos and uh,
that's why we use it in the blend of a marijuana.
Speaker 2 (23:33):
Well, just to give you an idea. Well, first of all,
we also want to tell the story of the name.
We love the name. You're going to pronounce it, my
dear am I.
Speaker 4 (23:44):
Correct, that's right, great job, well done, well.
Speaker 2 (23:50):
Thank you. But tell us a little bit about what
that means and the story behind and why it's got
that name. And this is for your Amaroni, my dear
am I, and also your Valpolt with Doc.
Speaker 3 (24:00):
And let me just add for our listeners, this is
Pasqua's flagship. Amarone's.
Speaker 2 (24:05):
Yes, flagship's very expensive.
Speaker 3 (24:06):
It's very limited quantity and very limited release, but it's
just a fabulous one. And one of the one of
the things I love about Ammarone, Alessandra, before you, before
you start talking about them, my dear Ami, is that
you talk about fruit and the cherry and and all
the luscious fruit components that come into that. By drying
out the grapes for fifteen twenty days or more as
(24:30):
you do with the grapes to make ammarone, you're really
concentrating down those flavors. So so the so that character
of fruit just pops in your mouth when you drink
these amarone's. It's very it's just a delightful one.
Speaker 4 (24:42):
All right.
Speaker 2 (24:43):
So tell us about my did am I and this
and the collaboration.
Speaker 4 (24:48):
First of all, because we like James Bond in general.
Probably that's because it so they's never one explanation is
like James Bond for sure. The second point, I would say, yeah,
big time, and we always dream of being one day
like James Bond. The story is that is very much
(25:12):
so connected to the uruar to the ground, meaning that
val Policell is a fairly small region and wineries and
wine landlords. So the average property in Valpolicell is about
two to three actors, which is speaking in acres for
a four is better to understand, is about six seven acres,
(25:34):
let's say six acres and every year, you know, it's
very tiny, like the Barolo area right or Burrello. It's
pretty tiny. And every year we know that in the
community of all Policell, in the vallet, only about four
or five acres change and every year. So it's very
(25:55):
tiny because people let me dream for a second, you know,
like people like Burgunde, they never they will never sell
their property in Bourgon. They will just give it to
their songs. That's what we tried to do here as well.
But my dear Maid was a single vineer project, which
is a property of sixty acres, and it was an
(26:17):
amazing property of an old gentleman which was in another industry.
And all our competitors were chasing all our neighbors, so
our you know colleagues, they were saying, that place is awesome,
and this guy doesn't know what to do with that,
because this guy is a maniaca is a big guy
in the food industry. You know, just go there to
(26:38):
relax and walk in the vineyards and look the panoramas
on the Alps. And one day we became friends and
and he goes, you know what, my kids don't know
what to do with this. I don't know know what
to do with this. And you, guys, I believe in you.
I know you care for quality. I know I can
see a future for my property with you here. So
(27:01):
we close the deal. Now we have this, this this spot,
and the guy and we said never seen ever. I mean,
one day you wake up and you close you put
your reins on one of the most advocated and wonderful
piece of land in the middle of all police and
and I'm always super created when you you know, when
you talk about your own clothes and your own things.
But I have to say, this thing is started break taking.
(27:25):
I can't wait for you guys, or or for some
over the hour listeners, be loove listeners to come and
see it, because it's awesome, it's beautiful.
Speaker 2 (27:35):
Well yeah, we're ready, right, We're ready, you know, we
love it. So this famous man, by the way, this
famous man that you partnered with at Gdo de la Cole,
is famous for a Christmas cake. It's called Pandora. It's
like a it's like a cake with chocolate cream. So
he was he's like the cake king of the Apologella,
and he didn't want to dart this finery. I bet,
(27:56):
I bet the cake and the wine actually can be
kind of tasty together. And the rest.
Speaker 3 (28:04):
I find it amazing that you were able to secure
a fifty seven acre parcel of land in Valpolicella at
such a late date. It's because you're because you're right.
Vineyard land like that really just never changes hands at the.
Speaker 2 (28:19):
Yeah, I'm for our listeners. Many of the regions of
Italy known for their grand wines. The land is hard
to come by. It's passed down through the generations and
carefully held, and it's very hard for newcomers to get
new land. And we've seen that, whether it's in Valpolicella
or Montalcino, and about Piamonte or Valdorca where we just were.
(28:41):
Now we talked about how the Consortio has very definitive
rules from making ammaroni and the rapasto wine, but you
also make a wine that breaks the rules. Yes, you're
Romeo and Julieta. You call it the Pasione sent mento
because you kind of had to not say passimento the
(29:03):
concerntios that no, no, no, no no. So tell us
about this wine and and for our listeners was interesting
about this wine to give it some perspective. The ammeroni
we were just talking about, which is you know, harder
to come by, is like one hundred dollars bottle of wine,
excuse me. And the Mayia de Mati, the Policella doc
(29:23):
introduced in twenty sixteen, is forty six dollars and we
love that wine. The Romeo and Julieta wines are more
like sixteen dollars, so kind of good for every day.
But tell us about the philosophy of making these wines.
Speaker 4 (29:38):
Absolutely absolutely so. First of all, looks like you know
somebody the consorts and Policella. You're very well informed. Congratulations,
it's awesome and Josah part in your totally righte and
and it's something that you wanted to do as as
(30:00):
special project. It was born as a special project, like
let's talk to them in lens, let's let's do something
which is representative of the Erua or where we come from,
where we are actors at Policiell and Veto. But on
the other hand, first of all, is made how we
want to be to be made. So it's made with
(30:21):
the grapes, it's made with the technique, and it's made
with the wood and the barrels we want to use
for it. And second that there's a name or and
so a packaging which is completely different first of all
for whatever we did before and was able just with
an image, just with the look of it. One second
(30:43):
or maybe less than that, to treat to engage and
talk to the any drinker. So all the the the
guy that knows whine since a few years and also
the new, the people with the approaching now the wine
world and the younger Conus and our company the end
of the day is now younger because our team is
(31:05):
made of forty maximum years old people. And that's why
we want also to do products that reflects reflect our style.
So emaging a wine which is first of all is
called pacinento romain Juliet because the label is no more
or less than a picture made by an artist photographer
(31:26):
of Juliet's war the wall of Juliet's house down in Verona.
So we were talking before about Juliets and Juliet's house
in Verona with the statue, and just below the balcony
there is an actual wall now with all the graffiti,
and we just took a little train the one we
liked the most of this graffiti wall and put it
(31:48):
on a label. So that's a way to talk about Verona,
but not representing the monuments from the Roman time, but
representing a graffiti funky epi fun point of view. The
wall of law. The wine itself is a fourteen percent article,
So it's a you know, it's it's almost like a
(32:08):
cat Napa cab alcohol level. So it's pretty pretty there.
It's pretty body. But at the same time it's very cherish,
is very fresh, it's spicy, easy to drink, it's a
fun wine. It's definitely a uh you know, like not
formal in eruptive, colorful, is immortal to drink. And with
(32:33):
the wine making content because you know, we use corvina,
which is veryon easy. We use also some merlaw which
is a Venetian grape, but it's not one of the
native if you want unique grapes, and we also use corotina.
It's a propetary blend with merloini, which will Policella and
(32:54):
our friends and consortium would never allow where we dry
the grape as we you know, so just to just for.
Speaker 2 (33:03):
Because somebody asked, somebody had somebody would to know the
graffiti artist approved the usage. Yes, this. The graffiti artist
actually was a very famous artist who was hired by
Pascua to His name is Gio Martorano. He actually has
a website Geo Martarana, uh and it is a very
striking our visual. We're actually going to post an image
(33:24):
of it at twitter at connect to the table. But
it's graffiti. It's quite fabulous. And the point you bring up,
because it's a rule breaking wine for listeners, is that
this uses this one uses forty percent more low uh
in addition to the two local varietals, and that's not
done normally to follow the strict guidelines of making a
traditional classic bel poloicella wine, which is why it's and
(33:46):
that's common in many areas of classic wine regions in
Italy to create what we call the outlier wine that
can be kind of fun and appeal to a more
modern style palette and a younger audience. So that's nothing
new and different. But in Italy, which is very tied
to very strigent rules and regulations and how wine is made,
(34:06):
it's still kind of like avant garde for the producers, right, no.
Speaker 4 (34:12):
Thank you for that. And and definitely we want to
give our imprinting but and do something modern and something
different from our competitors. But another winer is But on
the other on the other hand, if you want is
a very reflective of the of the place. Because we
use grapes like corvina crotina, we use the pascimento metal
(34:33):
which is the same of them Marona, but we do
it a little short to have ensure I'm more approachable
if you want everyday wine, and then we use for
emple only cherry bearers, cherry tree bearers. We were talking
about cherry in Venito before and this wine age is
like three months in the cherry wood bearers. So what
(34:55):
we love of this winey personally love. What we love
is that it's a fun very like you know, project,
but as content as a characteristic which are very deprouted
as a roots in the city in Verona, no more
Veronis than that, you know, it's started to be if
you want.
Speaker 2 (35:15):
Well, I love the fact that you have such a variety.
Now you divide your time. You're calling actually from Italy
right now. But you you're based in the United States,
and you travel around the United States quite a bit,
and and and are you representing your family? Is interesting?
You were just in Miami as we're we How is
(35:37):
that for you celebrating New Year's.
Speaker 4 (35:39):
I love the States. I love the States. Thank you
guys for usting in your amazing country every day and
there I love it. I feel blessed. Is a fantastic
spot to stay in New York actually and Miami was
a it's an awesome getaway for golf and uh and
uh and go to take a swim in the beach
and having fun. It's awesome, awesome.
Speaker 2 (36:02):
Do you have Are there any restaurants that carry your
wines in Miami? We we went to three at the
wind Wood Norman van Aigin's new restaurant, which is quite
fabulous if you haven't been there at the in the
wind Wood Arts District, which is we're looking at your
looking at your Romeo and Juliet, a label that would
fit in perfectly in the wind Wood Arts District. Are
your wines sold in Miami in any restaurants?
Speaker 4 (36:24):
Absolutely? Absolutely? Yeah. One of my favorite what we have
been lately was was the Lure fish Bar is a
fish bar and the Low Hotel. We also they also
have a place in New York in Soho and it's
kind of a sushi uh, a little fuji on a restaurant,
and they have our wines there and we are working
(36:45):
work in progress. We are there. We are working on
having some very good good hits. Uh Army Lenanda restaurant
down in South Beach. I think it's something like calling
some second Yeah, yeah, the food is pretty good. I
(37:09):
was there just lost time. Yeah, we were.
Speaker 2 (37:13):
At Stilt Still. We were at Stilt Spill, which is
a locally owned restaurant company. They also have It was
all fish. It was fabulous. It's Stubborn Seed and Altar
or their other top restaurants, which was quite good. And
of course we went to Joe's Stone Crab and had
to have stone Crabs. But do you ever go to
Joe's Stone Crab when you go to Miami?
Speaker 4 (37:31):
No, but I have to next time. I'm gonna be
there again at the end of the month. That is
the one enthusiast event. Oh yes, so we'll be spending
another a couple of days in Miami A pilly.
Speaker 2 (37:42):
Well, here's a tip. They make really good fried chicken
at Joe's Stone Crab eight ninety five. Instead of thirty
dollars for the Stone Crab, you can spend eight to
ninety five and get some killer fried chicken.
Speaker 4 (37:54):
I want to try them all. I want to try
them all.
Speaker 3 (37:57):
Well, it's a lot of fun. It's a class obviously,
one of them classic American restaurants and always a fun
place to go.
Speaker 2 (38:02):
Do you make I have to ask you do you
make a vincento that you keep for yourself with that
wonderful straw wine, or do you have one that you
eventually gonna sell or.
Speaker 4 (38:14):
Remember, I'm sure you guys know rachoto. You guys know
ra choto. Yes, yeah, that's all we do. As a
matter of fact, we do a little bit of rachoto.
So it's a white rachoto. So it's a sweet wine
made of white grapes garganaga, the Slavi grapes that we
(38:36):
obviously do in Verona if you want, and and it's
made with the drug grape. So as you know, it's
the same process of a marone and the grapes. We
dry the grapes out for about three months or three
a months and a half and then you stop the
fermentation a little before the marone. In that case, what
(38:59):
happened you keep the sugar level very high and the
alcohol level very low because all the sugars that you
obtain from the drying grapes do not become alcohol. So
sweet wine with low hardholt, the soals not. We all,
you know, it's such any production we do pretty much.
(39:20):
Some nice restaurants, a little customers here in Italy it's
not something we never really exported, I have to tell
you as of now.
Speaker 2 (39:30):
Well again, one of the reasons and we learned that
when we were traveling in Tuscany as well, and and
people were bringing out their special stash of vinsanto, is
that it's very labeled laborious to make, and you have
to make it in such small quantities because the grapes
are dried, so you don't get that much juice to
work with, so it's a very small quantity production. I
(39:50):
just did an article on that. For wine from food
the straw, and they're called straw wines because like the ammeronis,
the grapes are laid out on traditionally on straws to
dry in natural air rooms like a barn. You know
now they use bins, but if you go to some
wineries you can see the old straw mats or sometimes
they're hanging from the ceiling just to naturally air drive
(40:11):
for that period of time. It's a it's an amazing
time on a tradition that is a signature of the
ones in fowl.
Speaker 4 (40:17):
Paulo Cella, thank you absolutely. The name of the when
you end the grapes on the ceiling is called the
lipica absolutely absolutely, and the and the imagine on those
kind of wines, we have a yield of about a
thirty percent, if this can make any sense to you guys,
from like one kilogram of a kilogram of grape, you
(40:39):
have a zero point three thirty percent becomes liquid only.
So it's very very low heeled, very very low.
Speaker 2 (40:47):
Very little. Now we don't want to neglect that you
also make a rose, because gosh, everybody seems to be love.
It's January, and I'd say in two months all you're
gonna start hearing about is rose, right, tell us about it?
Speaker 4 (41:02):
No, it's we were very happy about. I mean, we
after enjoy it. We we came with a new project
which is again it's it's very very easy to identify
with our winery, meaning that it's not, you know, definitely
not like all an extension. It's not like a Pino
(41:23):
pro orr. Yeah, gredgial. Let's say rose, which is awesome,
nothing better about it, but it's more easy to en engine.
Let me say it's something where again we have UH
blend and a packaging which are completely unique and born
on purpose to this new project. I mean obviously true
to be said we saw a huge trend, you know,
(41:45):
the states growing and keep growing and keep growing, where
the provincial wines from southern France were playing as the
Kings and all on this on this game, and there
were no Italians for sure, even though all Italians can
make fantastic rose wis, especially for example in the garden
Lake where we are across by in the Verna, but
(42:07):
nobody really was really playing in that ballpark. So we said,
maybe there is an opportunity and maybe we can come
first and attack this kind of and and and and
express and show that Italy can do very enjoyful and pharos.
So the result was that we we took like this
kind of a grappha looking spirit waters so short, you know,
(42:29):
chubby and heavy, uh, because we wanted to give a
premium and luck and a little bit of you know,
enjoyful and luxury packaging to it. Then we went to
the garden lake where you have grapes like corvina corvinone
and and and rondinella, and you can do awesome kereto wie.
(42:53):
So you can do uh partially you know uh as
you know this blanche color. But we also found that
in our venas we have our you know, particular indigenous
gapes like not only Corvina, but Cira and Carminare. So
we said, why don't we do it extreme? And we
(43:15):
do all wear blamed with the very unexpected grapes like
from the garbage. And this one has been Thanks God
and touch wood, as you guys say in the Awesome US.
It's it's has been doing awesome for us so far.
Speaker 2 (43:32):
But the bottle is very pretty project, you.
Speaker 3 (43:35):
Know, you know now that you mentioned it at the bottle,
the bottle, the bottle does kind of look like a
grap a bottle and it reminds me of the grap
of bottles.
Speaker 4 (43:42):
Yes, right, that's good.
Speaker 3 (43:45):
But I think I think you guys must have the
same supplier.
Speaker 2 (43:48):
It's called eleven minutes. We want to bring that up
because that's the ideal link the time for the skin
contact between the juice and the skin for the rose,
because it's all about timing when you make rose. How
long the skin in the and how long is it
skin contact? Eleven min is his name, and and it's
got a very interesting label on it. I must say,
(44:09):
is it verrible?
Speaker 1 (44:10):
The United States?
Speaker 4 (44:11):
Thank you?
Speaker 2 (44:12):
Is this one of the.
Speaker 4 (44:14):
Absolutely absolutely it became it became one of our fails
already we love it and and uh and and back
to the grapha point and thanks for that, because a
little bit like Roman and Juliet is a complete, let
me say, fantasy project product. But on the other hand,
it is very it's very well connected to the terroir,
(44:36):
you know, because the grapes are from the garden lake
and and the you know, with the inspiration from the spirits.
One of the only spirits do in Venito, which is
a grandpa, which is the next door neighbor from us,
you know. And and eleven minutes is you you see
around the level, you may see that it is all
a poem, which is a love poem, and I love,
(45:00):
which is written by Catullo, one of the first, they say,
the first love voice of the Roman culture down in Italy.
So I feel the rouge, you know a connection between
Romain and Juliet love story and Catullo I ate and
I love story. And but see everything is born here
in Verona. You know.
Speaker 2 (45:22):
Well that's a great story. So you've got two wines
tied to the As we started the show before you
joined us, we were talking about Romeo and Juliet links.
It's kind of nice to end our visit with you
thinking about Romeo and Juliet as well. And and and
to our listeners speaking of Romano, you're gonna love the wines.
These are wines to savor and enjoy. They're not really
(45:43):
cooking wines. We had a question about that. There are
wines to save and enjoy. And the price points are
are are are are good? You can get the Romeo
and Juliet Patilone Sentimento, as we said, under six underd
twenty dollars. I think they suggested retail sixteen, and then
the Rose is about twenty dollars. And then of course
the mire My deremai is going to be a bit
(46:06):
more because there's such labor intensive wines. And David, what
would you have with that great ammaroni? What would you mean?
Speaker 3 (46:11):
I just I'd want a wonderful winter meal.
Speaker 2 (46:14):
With that wintermeal, yes, winter like lamb.
Speaker 3 (46:17):
Yeah, something roasted and delicious.
Speaker 2 (46:19):
Yes. Yes, these are wines to savor with with with
really good meat or if you're vegetarian or Portobello grew
Portobello milange and I bet some people would have it
with chocolate. What do you think Alistandra, what would you
have with your ammaroni?
Speaker 4 (46:34):
Can you say safrom risotto, risottaco. I'll do something like that.
I would love to do some like some meat sometimes
of course they did the deer or you know, or
white boar as well. It would be awesome.
Speaker 2 (46:52):
Oh why golic?
Speaker 4 (46:56):
Why not like a pasta as we say, name Ni.
There's not even that, like an ancient easy souper made
of beans and fresh pasta and parmesan olive. Boy, and
that's always they go to and stall you.
Speaker 2 (47:11):
Well, I bet we're making everybody listening very very hungry. Again.
We're gonna give the website, which is www dot pascua
p A s q u a dot i T. That
also means easter in Italian. David, are really excited that
you joined us from Italy today. I know David's heading
there soon to go to Tuscany, not your neck of
the woods, but we hope to come visit you and
(47:32):
they'll Polloicella again, assuming absolutely.
Speaker 4 (47:36):
My pleasure has been so nice to be with you guys, exciting,
exciting to be on a radio show.
Speaker 2 (47:41):
I feel, yes, you know, and for sorry, you're you're
you're you're the bond Man. You're the James Bond of
the Veneto. How's that you and Riccardo? We know Ricardo
were I think, so we'll let people know that they're
the Bond Boys. For all of you listening, we're really
glad you've enjoyed us. As you know, our mission is
to take you around the world and discover the amazing
(48:03):
world of good food, wine, spirits and hospitality. Because we
are who are we, David con Well, We're the Connected Table,
but we're also the insatiably curious culinary couple. So always
stay curious, always stay hungry.
Speaker 3 (48:19):
Right, yeah, exactly, Alisander, thanks so much for joining us today.
Hopefully we'll see you in New York for a glass
of wine sometime in the near future, where both we
live obviously near each other, so that would always be
a lot of fun. And if not, we'll see you
definitely the middle.
Speaker 4 (48:33):
It'll be fun toastic. Thank you so much for me, guys,
in my every one, thank you, thank you so much.
Thank you.
Speaker 3 (48:40):
Folks you've been listening to The Connected Table Live with
David Ransom and Melanie Young. We are your insatiably curious
culinary couple, as my beautiful co host just said, and
We'll see you next week for another exciting show. Until then,
stay insatiably curious
Speaker 2 (49:03):
Road
The topics and opinions expressed in the following show are
solely those of the hosts and their guests, and not
those of W FOURCY Radio. It's employees are affiliates. We
make no recommendations or endorsements radio show, programs, services, or
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explicitor implied shall be extended to W four c Y
Radio or it's employees or affiliates. Any questions or comments
should be directed to those show hosts. Thank you for
(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:54):
Hello, and welcome to the Connected Table Live. We are
your hosts, Melanie Young and David Ransom. You're insatiably curious
culinary couple. Each week we bring you the dynamic people
who work front in center and behind the scenes in food, wine,
spirits and hospitality. We lead a delicious life and we
(01:17):
love sharing it with all of our fans around the world,
and this show is global. You're listening live today January sixteenth,
twenty eighteen, on W four CY, but all our shows
are on permanent podcasts at iHeart dot com and the
free i Ara. Hello, David, Hey Melanie, how are you?
We're good. It's We're waiting for our guests calling in
from Italy. And just so you know, we love Italy,
(01:38):
but we love all other countries of the world. We
seem to have a lot of enthusiasm from Italian vintners
who like to be on our show. We have quite
a fan based in Italy, right David.
Speaker 3 (01:46):
Oh, that's very true. I mean, they make great, great wines,
so it's always a pleasure to talk about the wines
that are coming out of Italy. But it's pretty interesting
how they can how they really seem to be on
top of everybody's.
Speaker 2 (02:00):
But we like lips from We like having SIPs from
lips from other countries. So you know, our goal for
two thousand and nineteen is to take you around the
world and throughout the United States to eat, drink, explore
with us. That's our tagline, by the way, Eat, Drink, Explore, inspire,
(02:24):
because everything we do is done with a purpose and
a passion and the pleasure of giving back and sharing
with all of you. We're going to be taking you
to an area we've both been to, but not together,
right David.
Speaker 4 (02:39):
No, absolutely not.
Speaker 3 (02:40):
Actually you were there last year, I was there twice
the year before. But it's a wonderful area, and it's
an area that a lot of people know very well.
Speaker 2 (02:49):
Yeah, it's it's the Veneto. Probably one of the most
famous cities in the Veneto is Verona, the home of
Romeo and Julia, and also the site of one of
the largest wine fairs in Italy. I learned this researching
for our guests who will be joining us from Italy soon.
(03:09):
We hope that, uh, there is actually a home, Juliette's home.
You know, Romeo and juliet were not real people. William
Shakespeare wrote this play and it's been you have done
in movies like ZEPHYRELLI probably did the best one, right,
I think so. Yeah, that was a really great one.
And it's a romantic story about to star cross lovers
(03:30):
from you know, feuding families who fall in love and
the families are not happy. And long story short, they
one dies and one stabs himself, right, she gets poisoned
and he stabs himself.
Speaker 4 (03:39):
Right.
Speaker 2 (03:41):
They drink the poison together. Okay, they drink the poison together,
star cross lovers, and it's very sad. So apparently in Verona,
and you've probably been, I haven't. Uh, Juliette has a
house on Capello Street, and I saw this one on
I think CBS Sunday Morning aka Church for us, because
(04:04):
we watch it religiously about how thousands of tourists visit
Juliet's house and leave love notes.
Speaker 3 (04:13):
Did you know that, David, I've actually been to it.
Speaker 4 (04:15):
Yeah.
Speaker 3 (04:16):
And it's inside a little walkway off one of the
one of the beautiful streets in the old town part
of Verona, and you walk through a little entryway and
there's a courtyard and you can see up on the
wall to the side of the courtyard the balcony that
Juliet supposedly stood in, and et cetera, et cetera. But
(04:38):
there's also a statue of Juliet in that courtyard, and
millions of people have had their picture taken with that
statue and it's apparently brings good luck if you rub
it in a certain way.
Speaker 2 (04:51):
You rub the statue. I hope it's not the statue
of David, which has its gentle shiny from people rubbing it.
And we're listening to The Connected Table Live with Melanie
(05:12):
Young and David Ransom. You're in say She'll be Curious
Culinary couple, and today we're taking you to the romantic
region of Italy, the Veneto, and we've been talking about
Valpolicella and specifically Verona, which is home to Juliette's house
is in Romeo and Juliet and I learned researching for
our guests who's on calling in from Italy, David, that
(05:34):
Juliet's house on Capella Street, which you've been to I haven't,
which has the famous falcony in a statue that you
you apparently rub a body part of Juliet's. I'm not
sure which one for good luck, hopefully you're foot but.
Speaker 3 (05:47):
The statue you'll see that the most polished part is
the one that you rub.
Speaker 2 (05:50):
Well, you know what. We have to just go together
because we haven't. But here's the interesting thing. There's a
staff at the house dedicated to answering the love letters.
This house gets three thousand love letters a day from
tourists who dropped them off. I think that's so amazing.
Speaker 3 (06:06):
It is kind of fun, kind of like Eloise, yeah, kind.
Speaker 2 (06:09):
Of Elois at the plaza. Absolutely well, hopefully we could
get to go sometimes it sounds like a romantic place
for Valentine's Day. Hint, hint, hint. So we're we are
we have our guests from calling in from Valpolicella, which
is a beautiful area his family. I love it. The
name is Pascua, which in Italian is Easter. The Pascua
(06:34):
family has had their winery since nineteen twenty five and
it is run is Pascua Vignetti e Cantine. We call
it the Milia Pascua and is run by Umberto the
father and sons Alessandro and Ricardo. And recently we had
(06:56):
the chance to dine in New York with Ricardo and
Alessandro and taste some of the wines, and we invited
Alessandro Pasca to join us today on the Connected Table Live.
Speaker 4 (07:06):
Welcome, Thank you, Thank you so much. It's nice to
hear from you guys again.
Speaker 3 (07:12):
It's wonderful to have you on our show. Finally, Alessandro,
and we just we loved your wine so much, we
just had to make it come full circle and let
our guests get involved with your our listeners get involved
with your wines as well. Tell us about Pascal. You
make wine in Valpolicelli. You've been doing so since nineteen
twenty five and val Palcella obviously is really one of
(07:33):
the great wine making regions of Italy and always a
pleasure to try the wines from they're probably the most
famous are the wines called Ammarone, which you make a
beautiful version of, which are a very special type of
red wine. But tell us about Pascal, your family, and
how the winery got started and started, and kind of
what your philosophy is.
Speaker 4 (07:55):
Yeah, absolutely, it will be awesome. I mean, thank you,
thank you for thinking of us. And I'm calling from
Porlicella now and it's it's not too cold here. It's
a little foggy, typical from the northeast of Italy, but
it's an awesome wine regional Policella, because it's surrounding, you know,
(08:19):
a museum almost Lukhalike city, which is Verona. And my
family has been here now since almost one hundred years.
So we have so many things to do. But I
can proudly say that I was born and I was
lucky to being born in one of the historic family
over Porlicella, together with some colleagues like the Massi the
(08:42):
greenis of the Bertanny and you're actually all neighbors and
everybody knows each other here. So my grandfather and together
with his brothers, they they founded the winer in nineteen
twenty five, and we were one of the first people
that went from the weaker baskets. That does that make
(09:02):
any sense to you guys? Is that the name of
the old straw bottle? Right, we can to the ego,
thank you for to the bottle wine. So and with
the winner the acquisition, we had our first wine bottling
in the nineteen forties and growing across the Policella and
(09:27):
since then still staming. So it's still all about that
from the president to my dad Domberto, with the company
now probably forty five years live between vineyers and wines. Ricardo,
my older brother that you guys mentioned a second ago,
was now our CEO and myself who based in the States,
(09:51):
you know, so in the US market.
Speaker 2 (09:58):
Alis said, you have a question for you have two questions.
But at the first one is you said your your family.
You said your family has been in the region for
one hundred years of a century, but you've been running
the winery since nineteen twenty five. Did you was your
family in another line of business before starting the winery.
Speaker 4 (10:19):
Truth to be said, they were already in the wine business.
The thing is that Italy is a big country of agriculture,
and wine. And we are originally from the southern part
of Italy Puja, which if you think about the but
the shape of Italy is the hill the east. And
they were making wine back then, it was more of
(10:41):
like having line than making wine to sell to eventually
people or some markets. The bottle market was not even
probably even in Italy. Then they saw an opportunity about
police we were saying before, thanks for saying that it's
one of the most hot and upcoming one region of Italy.
But it became that a little bit later on, you know,
(11:02):
after Tosk Canning maybe, and so my grandfather and their
brothers they saw the opportunity of as an amazing lander
which made which was making fantastic wines, but was completely undeveloped,
which was about Porlicella to give you an idea, but Porlicella,
they were doing cherries before wine a lot, and that's
(11:22):
why the wine making, for example, we use a lot
the cherry wood the bearers on top of the French
ocre because it's part of the of the terroir, part
of the region. And so that's why they saw the
opportunity and they moved from making some artisanal wines in
Puya to establish in Pasquin nineteen twenty five in Verona, Well.
Speaker 3 (11:46):
It's interesting that you came from Pulia. Pulia was a
place I've been to twice. I was there last year
in June and I spent about a week there and
it's just a It's another lovely wine making region of Italy,
and it's really an up and coming region. At this
point too. The wines are becoming very popular here in
the United States and hopefully we'll see more of them.
Do you still make wine and pullia or is it.
Speaker 4 (12:05):
Strictly as a matter of fact, No, that's a good
question too. We kept some production down there and we
still do absolutely. We just do pretty much primitivos in
funded as you guys may know it h and we
with the mainstream, let's say, focus for us of the
primitivo is Canada, the Canadian market so far, and we
(12:30):
come out, we go out with an awesome primitivo and
a primitivo made just we just released it partially dried grapes,
so of course for us, they partially drive grapes. Technique
is crucial for the Marona, but we want to use
it somehow, you know, in our ones from pulli. And
by the way, that was a technique that was sometimes
(12:52):
used from our fathers down there as well, in a pulla.
So yeah, we still do. We still do someone from there.
Speaker 2 (13:02):
Well, let's talk about Apolicella. It has been referred to
as the This is an article I wrote in two
thousand and seven in the Valley of Many Cellars and
the Pearl of the venetteau h. It's rolling hills, vineyards albros.
And as you said, cherry orchards. Pasco is located where
in the region because it's fairly vast. So let's talk
(13:25):
about where your estate is located in what makes it
beneficial for the types of wine you're producing.
Speaker 4 (13:32):
We are in Invalpantena, actually so San Felice, which is
one of the village in Volpantena. And as you said,
it's made of many valleys. So Valpolicell itself is like
a long area which develops itself in a long way,
let's say. So it's tiny but longer, and it's divided
by many, many small tiny valets. Every valet is divided
(13:57):
by small eels, chains, and Valpantena, together with Valdilas, Valdi
Medsan Valdylavania or Valdi Negard are different sub little ballets.
We are in Valpantana, which is the center east part
of Valpolicella. So we have, let's say, if you want
to say, you know more towards like Venice and the
(14:23):
all for more or of our vineyards are located above
the sea level about three hundred meters, which is about
one thousand feet. I think something like that with your measures.
And the thing that we get from here is that
you cannot talk about cooklimbers, but you can definitely talk
about some beneficial air flows. The rure the ground is
(14:46):
very mineral, is very lime stonish and clay plays clay made,
because it's that's the beginning, the real, real beginning of
the Alps, if you want, it's the very basic Mountaine
Sain to keep going all the way to the Pree
Alps and the Alps to the northern Italy is a
matter of fact. On some of our vineers we see
(15:07):
the Alps and the snow. But you know, so if
you put together hot sumners, that says very cool days,
very hot days and cold the nights with the wind flow,
air flow very chalky and clay there rich vegetation. As
a matter of factor, we are for sure Easternalpolicella producer
(15:31):
versus the Policella classical, which is westpolicell is not already
developed at the Bordeaux if you want, and we will
get there fully one day, between the left bank and
the right bank. But for sure you can say classical producers.
Maggie is our train competitor and one of the most
(15:52):
famous names on that area. And the eastern side where
you know, romanodel Forno is there, Bertan is there, We
are there, the little San Antonio's death. So it's definitely
many awesome producers across the valley we are eastern side
and the vegetato. And to finish here, the vegetation is
a little more rich, a little more green, and the
(16:15):
California like if I can say, uh, the classical area,
and this gives to the one a little bit more
baby of the cherry, the body profile, a little of
the dark fruit to the prune and the spiciness, you know,
so it's awesome. It's a nicee the place.
Speaker 2 (16:34):
Well, we have some questions coming in just so you know.
We have a screen and people send us questions and
one of them is someone's asking about the aging for
the different wines. So let's jump into the different styles
of wines. You you many people may not know what
you referenced about the importance of drying the grapes. You
have the Policella classical of our Polychella Superior and Amarone.
(16:59):
Let's talk about the different styles and specifically your wines.
Speaker 4 (17:04):
Sure you mean between the Marona you want to know?
Or yes, so to be sure? Okay, yeah, sure? So
the Marona, of course is the if you want is
the king is the main label coming from the region
because it's made me the most valued grapes, the most
(17:24):
sophisticated technique, which is the ancient method of the drying grapes,
and then it requires a minimum mating at least three
years or up to what much you want all a
MAROONA maybe I can. I can come back to what
I was saying talking about the Eastern or Policella benefits
(17:45):
for sure of being on this side of it, so
a more rich you feel a lot of the fruit
that are fruit. It's definitely a new generation approach style
in the Marona, meaning that we definitely want to bring
this wine an our attempt and our effort is to
(18:07):
bring this wine to be comparable with the big wines
of the world, the Bordeaux, borg On the whatever possible
cavert from Napa and the other great ones of the world.
So looking for an international style, which means anyway is elegant.
Any way is a very realistic that reflects what's in
the in the vines, and and a big fruit, but
(18:31):
never sweet, never overwhelming the heaviness. So our goal is
once we have one glass of this winey one the
second one right away.
Speaker 2 (18:40):
Well, many people don't realize amaron is a very deep, inky, dark,
rich elegant wines are They're like the king of the Apollochella.
And many people don't realize there also can be expensive,
and that's because the process to make these wines is
very slow. Let's just briefly talk about that so our
list can understand why these are such priced wines. The
(19:03):
amaronas and a past mantal process.
Speaker 4 (19:06):
I mean, starting from a first instance, you have, of course,
the marone can come only from a limited region. So
first of all, you have to own a piece of
land which is coming on a very valued a piece
of ground. Then you have a we have a consortium,
it's like an organization and regional organization that takes care
(19:32):
of all the rules and tells you how to make
the wine. So there are very specific and many rules
how to make the wine. So you have to first
of all, arevest by the end. If you have a property,
let's say, of a certain amount of extension, you can
only use alph of that to make the Marona because
they want to be sure to keep the quantity law.
(19:55):
So if I own ten ten acres, I can only
in the Marona region, I can only use the production
of five acres, which I can obviously select to make
the best wine out of it. Then I have to
do harvest manually and pick it and put it in
fruit cases, which is like a little straw mats. If
you want, I have to let the grapes dry for
(20:18):
a minimum amount of time, which is the time that
the region tells me. So usually that the region tells
to all the producers when they can start to crush
the grapes. So everybody has to wait a minimum of
passien to drying of the grapes at least usually is
ninety days, and then after that, only after that day
(20:41):
they can maybe crush the grapes. Then you age in
a stainless steel tank and you have to age in
barrels for a minimum of three years, so minimum minimum
you need for years if you want, you know, to
get out with your wine and call it a marona
and then you can wait more. For example, we are
out with the twenty twelve inta now, so we are
(21:01):
about seven years of waiting time. It's a lot of waiting, a.
Speaker 2 (21:07):
Lot, which is why the wines are so prized, because
they're very hard to get and they're made only with
local grapes. Also, we also want to point that out
these are not you know, it's not like Kibernet or Merlau.
These are very local grapes. Why don't you talk to
us about that so people can understand that these are
very locally produced wines.
Speaker 4 (21:25):
Oh, absolutely absolutely, And please let me know if my
Italians doesn't sound don't sound very clear in English, and
I'm trying to be clear with my pronunciation. But you know,
it's you know, we have many, many grapes like corvina
corotina molinaros, terella corvina corvinone. I mean the region things
(21:50):
about twenty five different native grapes. Usually the producers focus
themselves on about seven or eight, and everybody pretty much
makes they make their own blend out of those grapes.
In particular for our use we do Corvina, corvinone, Romdinella, Oletta, lotta,
(22:14):
and every every grape has his own particular characteristic. For example, Corvina,
it's it's the backbone. It's like you know, tempranillo. For
for Joha is the the main drape and is an
incredible balance of tanning and vivacity. Sometimes when it's a
very very freshmall Policella can even remind you of pin
(22:35):
no noir, a simple pin noir, but on the other hand,
as a strong tons that gives a big longevity to
the wine. Rondinella is a fantastic chair wish. Dark cherry
pruiny gives you wings of liquorice and chocolate as well
in the in the wine and Ozeletta is the jolly grape.
(22:57):
Oseletta is a little bit like a pettic if you wanted.
The name in ancient Veroni is being so the electa
is where the little birds were going to eat, because
they were the most tasty, the most sweet, and the
most delightful grapes. So the birds were always going and
bye to the this little grape, so and that this
(23:21):
gives a tone of longevity, tone of it's very inky,
very strong, very full of times and polyphenos and uh,
that's why we use it in the blend of a marijuana.
Speaker 2 (23:33):
Well, just to give you an idea. Well, first of all,
we also want to tell the story of the name.
We love the name. You're going to pronounce it, my
dear am I.
Speaker 4 (23:44):
Correct, that's right, great job, well done, well.
Speaker 2 (23:50):
Thank you. But tell us a little bit about what
that means and the story behind and why it's got
that name. And this is for your Amaroni, my dear
am I, and also your Valpolt with Doc.
Speaker 3 (24:00):
And let me just add for our listeners, this is
Pasqua's flagship. Amarone's.
Speaker 2 (24:05):
Yes, flagship's very expensive.
Speaker 3 (24:06):
It's very limited quantity and very limited release, but it's
just a fabulous one. And one of the one of
the things I love about Ammarone, Alessandra, before you, before
you start talking about them, my dear Ami, is that
you talk about fruit and the cherry and and all
the luscious fruit components that come into that. By drying
out the grapes for fifteen twenty days or more as
(24:30):
you do with the grapes to make ammarone, you're really
concentrating down those flavors. So so the so that character
of fruit just pops in your mouth when you drink
these amarone's. It's very it's just a delightful one.
Speaker 4 (24:42):
All right.
Speaker 2 (24:43):
So tell us about my did am I and this
and the collaboration.
Speaker 4 (24:48):
First of all, because we like James Bond in general.
Probably that's because it so they's never one explanation is
like James Bond for sure. The second point, I would say, yeah,
big time, and we always dream of being one day
like James Bond. The story is that is very much
(25:12):
so connected to the uruar to the ground, meaning that
val Policell is a fairly small region and wineries and
wine landlords. So the average property in Valpolicell is about
two to three actors, which is speaking in acres for
a four is better to understand, is about six seven acres,
(25:34):
let's say six acres and every year, you know, it's
very tiny, like the Barolo area right or Burrello. It's
pretty tiny. And every year we know that in the
community of all Policell, in the vallet, only about four
or five acres change and every year. So it's very
(25:55):
tiny because people let me dream for a second, you know,
like people like Burgunde, they never they will never sell
their property in Bourgon. They will just give it to
their songs. That's what we tried to do here as well.
But my dear Maid was a single vineer project, which
is a property of sixty acres, and it was an
(26:17):
amazing property of an old gentleman which was in another industry.
And all our competitors were chasing all our neighbors, so
our you know colleagues, they were saying, that place is awesome,
and this guy doesn't know what to do with that,
because this guy is a maniaca is a big guy
in the food industry. You know, just go there to
(26:38):
relax and walk in the vineyards and look the panoramas
on the Alps. And one day we became friends and
and he goes, you know what, my kids don't know
what to do with this. I don't know know what
to do with this. And you, guys, I believe in you.
I know you care for quality. I know I can
see a future for my property with you here. So
(27:01):
we close the deal. Now we have this, this this spot,
and the guy and we said never seen ever. I mean,
one day you wake up and you close you put
your reins on one of the most advocated and wonderful
piece of land in the middle of all police and
and I'm always super created when you you know, when
you talk about your own clothes and your own things.
But I have to say, this thing is started break taking.
(27:25):
I can't wait for you guys, or or for some
over the hour listeners, be loove listeners to come and
see it, because it's awesome, it's beautiful.
Speaker 2 (27:35):
Well yeah, we're ready, right, We're ready, you know, we
love it. So this famous man, by the way, this
famous man that you partnered with at Gdo de la Cole,
is famous for a Christmas cake. It's called Pandora. It's
like a it's like a cake with chocolate cream. So
he was he's like the cake king of the Apologella,
and he didn't want to dart this finery. I bet,
(27:56):
I bet the cake and the wine actually can be
kind of tasty together. And the rest.
Speaker 3 (28:04):
I find it amazing that you were able to secure
a fifty seven acre parcel of land in Valpolicella at
such a late date. It's because you're because you're right.
Vineyard land like that really just never changes hands at the.
Speaker 2 (28:19):
Yeah, I'm for our listeners. Many of the regions of
Italy known for their grand wines. The land is hard
to come by. It's passed down through the generations and
carefully held, and it's very hard for newcomers to get
new land. And we've seen that, whether it's in Valpolicella
or Montalcino, and about Piamonte or Valdorca where we just were.
(28:41):
Now we talked about how the Consortio has very definitive
rules from making ammaroni and the rapasto wine, but you
also make a wine that breaks the rules. Yes, you're
Romeo and Julieta. You call it the Pasione sent mento
because you kind of had to not say passimento the
(29:03):
concerntios that no, no, no, no no. So tell us
about this wine and and for our listeners was interesting
about this wine to give it some perspective. The ammeroni
we were just talking about, which is you know, harder
to come by, is like one hundred dollars bottle of wine,
excuse me. And the Mayia de Mati, the Policella doc
(29:23):
introduced in twenty sixteen, is forty six dollars and we
love that wine. The Romeo and Julieta wines are more
like sixteen dollars, so kind of good for every day.
But tell us about the philosophy of making these wines.
Speaker 4 (29:38):
Absolutely absolutely so. First of all, looks like you know
somebody the consorts and Policella. You're very well informed. Congratulations,
it's awesome and Josah part in your totally righte and
and it's something that you wanted to do as as
(30:00):
special project. It was born as a special project, like
let's talk to them in lens, let's let's do something
which is representative of the Erua or where we come from,
where we are actors at Policiell and Veto. But on
the other hand, first of all, is made how we
want to be to be made. So it's made with
(30:21):
the grapes, it's made with the technique, and it's made
with the wood and the barrels we want to use
for it. And second that there's a name or and
so a packaging which is completely different first of all
for whatever we did before and was able just with
an image, just with the look of it. One second
(30:43):
or maybe less than that, to treat to engage and
talk to the any drinker. So all the the the
guy that knows whine since a few years and also
the new, the people with the approaching now the wine
world and the younger Conus and our company the end
of the day is now younger because our team is
(31:05):
made of forty maximum years old people. And that's why
we want also to do products that reflects reflect our style.
So emaging a wine which is first of all is
called pacinento romain Juliet because the label is no more
or less than a picture made by an artist photographer
(31:26):
of Juliet's war the wall of Juliet's house down in Verona.
So we were talking before about Juliets and Juliet's house
in Verona with the statue, and just below the balcony
there is an actual wall now with all the graffiti,
and we just took a little train the one we
liked the most of this graffiti wall and put it
(31:48):
on a label. So that's a way to talk about Verona,
but not representing the monuments from the Roman time, but
representing a graffiti funky epi fun point of view. The
wall of law. The wine itself is a fourteen percent article,
So it's a you know, it's it's almost like a
(32:08):
cat Napa cab alcohol level. So it's pretty pretty there.
It's pretty body. But at the same time it's very cherish,
is very fresh, it's spicy, easy to drink, it's a
fun wine. It's definitely a uh you know, like not
formal in eruptive, colorful, is immortal to drink. And with
(32:33):
the wine making content because you know, we use corvina,
which is veryon easy. We use also some merlaw which
is a Venetian grape, but it's not one of the
native if you want unique grapes, and we also use corotina.
It's a propetary blend with merloini, which will Policella and
(32:54):
our friends and consortium would never allow where we dry
the grape as we you know, so just to just for.
Speaker 2 (33:03):
Because somebody asked, somebody had somebody would to know the
graffiti artist approved the usage. Yes, this. The graffiti artist
actually was a very famous artist who was hired by
Pascua to His name is Gio Martorano. He actually has
a website Geo Martarana, uh and it is a very
striking our visual. We're actually going to post an image
(33:24):
of it at twitter at connect to the table. But
it's graffiti. It's quite fabulous. And the point you bring up,
because it's a rule breaking wine for listeners, is that
this uses this one uses forty percent more low uh
in addition to the two local varietals, and that's not
done normally to follow the strict guidelines of making a
traditional classic bel poloicella wine, which is why it's and
(33:46):
that's common in many areas of classic wine regions in
Italy to create what we call the outlier wine that
can be kind of fun and appeal to a more
modern style palette and a younger audience. So that's nothing
new and different. But in Italy, which is very tied
to very strigent rules and regulations and how wine is made,
(34:06):
it's still kind of like avant garde for the producers, right, no.
Speaker 4 (34:12):
Thank you for that. And and definitely we want to
give our imprinting but and do something modern and something
different from our competitors. But another winer is But on
the other on the other hand, if you want is
a very reflective of the of the place. Because we
use grapes like corvina crotina, we use the pascimento metal
(34:33):
which is the same of them Marona, but we do
it a little short to have ensure I'm more approachable
if you want everyday wine, and then we use for
emple only cherry bearers, cherry tree bearers. We were talking
about cherry in Venito before and this wine age is
like three months in the cherry wood bearers. So what
(34:55):
we love of this winey personally love. What we love
is that it's a fun very like you know, project,
but as content as a characteristic which are very deprouted
as a roots in the city in Verona, no more
Veronis than that, you know, it's started to be if
you want.
Speaker 2 (35:15):
Well, I love the fact that you have such a variety.
Now you divide your time. You're calling actually from Italy
right now. But you you're based in the United States,
and you travel around the United States quite a bit,
and and and are you representing your family? Is interesting?
You were just in Miami as we're we How is
(35:37):
that for you celebrating New Year's.
Speaker 4 (35:39):
I love the States. I love the States. Thank you
guys for usting in your amazing country every day and
there I love it. I feel blessed. Is a fantastic
spot to stay in New York actually and Miami was
a it's an awesome getaway for golf and uh and
uh and go to take a swim in the beach
and having fun. It's awesome, awesome.
Speaker 2 (36:02):
Do you have Are there any restaurants that carry your
wines in Miami? We we went to three at the
wind Wood Norman van Aigin's new restaurant, which is quite
fabulous if you haven't been there at the in the
wind Wood Arts District, which is we're looking at your
looking at your Romeo and Juliet, a label that would
fit in perfectly in the wind Wood Arts District. Are
your wines sold in Miami in any restaurants?
Speaker 4 (36:24):
Absolutely? Absolutely? Yeah. One of my favorite what we have
been lately was was the Lure fish Bar is a
fish bar and the Low Hotel. We also they also
have a place in New York in Soho and it's
kind of a sushi uh, a little fuji on a restaurant,
and they have our wines there and we are working
(36:45):
work in progress. We are there. We are working on
having some very good good hits. Uh Army Lenanda restaurant
down in South Beach. I think it's something like calling
some second Yeah, yeah, the food is pretty good. I
(37:09):
was there just lost time. Yeah, we were.
Speaker 2 (37:13):
At Stilt Still. We were at Stilt Spill, which is
a locally owned restaurant company. They also have It was
all fish. It was fabulous. It's Stubborn Seed and Altar
or their other top restaurants, which was quite good. And
of course we went to Joe's Stone Crab and had
to have stone Crabs. But do you ever go to
Joe's Stone Crab when you go to Miami?
Speaker 4 (37:31):
No, but I have to next time. I'm gonna be
there again at the end of the month. That is
the one enthusiast event. Oh yes, so we'll be spending
another a couple of days in Miami A pilly.
Speaker 2 (37:42):
Well, here's a tip. They make really good fried chicken
at Joe's Stone Crab eight ninety five. Instead of thirty
dollars for the Stone Crab, you can spend eight to
ninety five and get some killer fried chicken.
Speaker 4 (37:54):
I want to try them all. I want to try
them all.
Speaker 3 (37:57):
Well, it's a lot of fun. It's a class obviously,
one of them classic American restaurants and always a fun
place to go.
Speaker 2 (38:02):
Do you make I have to ask you do you
make a vincento that you keep for yourself with that
wonderful straw wine, or do you have one that you
eventually gonna sell or.
Speaker 4 (38:14):
Remember, I'm sure you guys know rachoto. You guys know
ra choto. Yes, yeah, that's all we do. As a
matter of fact, we do a little bit of rachoto.
So it's a white rachoto. So it's a sweet wine
made of white grapes garganaga, the Slavi grapes that we
(38:36):
obviously do in Verona if you want, and and it's
made with the drug grape. So as you know, it's
the same process of a marone and the grapes. We
dry the grapes out for about three months or three
a months and a half and then you stop the
fermentation a little before the marone. In that case, what
(38:59):
happened you keep the sugar level very high and the
alcohol level very low because all the sugars that you
obtain from the drying grapes do not become alcohol. So
sweet wine with low hardholt, the soals not. We all,
you know, it's such any production we do pretty much.
(39:20):
Some nice restaurants, a little customers here in Italy it's
not something we never really exported, I have to tell
you as of now.
Speaker 2 (39:30):
Well again, one of the reasons and we learned that
when we were traveling in Tuscany as well, and and
people were bringing out their special stash of vinsanto, is
that it's very labeled laborious to make, and you have
to make it in such small quantities because the grapes
are dried, so you don't get that much juice to
work with, so it's a very small quantity production. I
(39:50):
just did an article on that. For wine from food
the straw, and they're called straw wines because like the ammeronis,
the grapes are laid out on traditionally on straws to
dry in natural air rooms like a barn. You know
now they use bins, but if you go to some
wineries you can see the old straw mats or sometimes
they're hanging from the ceiling just to naturally air drive
(40:11):
for that period of time. It's a it's an amazing
time on a tradition that is a signature of the
ones in fowl.
Speaker 4 (40:17):
Paulo Cella, thank you absolutely. The name of the when
you end the grapes on the ceiling is called the
lipica absolutely absolutely, and the and the imagine on those
kind of wines, we have a yield of about a
thirty percent, if this can make any sense to you guys,
from like one kilogram of a kilogram of grape, you
(40:39):
have a zero point three thirty percent becomes liquid only.
So it's very very low heeled, very very low.
Speaker 2 (40:47):
Very little. Now we don't want to neglect that you
also make a rose, because gosh, everybody seems to be love.
It's January, and I'd say in two months all you're
gonna start hearing about is rose, right, tell us about it?
Speaker 4 (41:02):
No, it's we were very happy about. I mean, we
after enjoy it. We we came with a new project
which is again it's it's very very easy to identify
with our winery, meaning that it's not, you know, definitely
not like all an extension. It's not like a Pino
(41:23):
pro orr. Yeah, gredgial. Let's say rose, which is awesome,
nothing better about it, but it's more easy to en engine.
Let me say it's something where again we have UH
blend and a packaging which are completely unique and born
on purpose to this new project. I mean obviously true
to be said we saw a huge trend, you know,
(41:45):
the states growing and keep growing and keep growing, where
the provincial wines from southern France were playing as the
Kings and all on this on this game, and there
were no Italians for sure, even though all Italians can
make fantastic rose wis, especially for example in the garden
Lake where we are across by in the Verna, but
(42:07):
nobody really was really playing in that ballpark. So we said,
maybe there is an opportunity and maybe we can come
first and attack this kind of and and and and
express and show that Italy can do very enjoyful and pharos.
So the result was that we we took like this
kind of a grappha looking spirit waters so short, you know,
(42:29):
chubby and heavy, uh, because we wanted to give a
premium and luck and a little bit of you know,
enjoyful and luxury packaging to it. Then we went to
the garden lake where you have grapes like corvina corvinone
and and and rondinella, and you can do awesome kereto wie.
(42:53):
So you can do uh partially you know uh as
you know this blanche color. But we also found that
in our venas we have our you know, particular indigenous
gapes like not only Corvina, but Cira and Carminare. So
we said, why don't we do it extreme? And we
(43:15):
do all wear blamed with the very unexpected grapes like
from the garbage. And this one has been Thanks God
and touch wood, as you guys say in the Awesome US.
It's it's has been doing awesome for us so far.
Speaker 2 (43:32):
But the bottle is very pretty project, you.
Speaker 3 (43:35):
Know, you know now that you mentioned it at the bottle,
the bottle, the bottle does kind of look like a
grap a bottle and it reminds me of the grap
of bottles.
Speaker 4 (43:42):
Yes, right, that's good.
Speaker 3 (43:45):
But I think I think you guys must have the
same supplier.
Speaker 2 (43:48):
It's called eleven minutes. We want to bring that up
because that's the ideal link the time for the skin
contact between the juice and the skin for the rose,
because it's all about timing when you make rose. How
long the skin in the and how long is it
skin contact? Eleven min is his name, and and it's
got a very interesting label on it. I must say,
(44:09):
is it verrible?
Speaker 1 (44:10):
The United States?
Speaker 4 (44:11):
Thank you?
Speaker 2 (44:12):
Is this one of the.
Speaker 4 (44:14):
Absolutely absolutely it became it became one of our fails
already we love it and and uh and and back
to the grapha point and thanks for that, because a
little bit like Roman and Juliet is a complete, let
me say, fantasy project product. But on the other hand,
it is very it's very well connected to the terroir,
(44:36):
you know, because the grapes are from the garden lake
and and the you know, with the inspiration from the spirits.
One of the only spirits do in Venito, which is
a grandpa, which is the next door neighbor from us,
you know. And and eleven minutes is you you see
around the level, you may see that it is all
a poem, which is a love poem, and I love,
(45:00):
which is written by Catullo, one of the first, they say,
the first love voice of the Roman culture down in Italy.
So I feel the rouge, you know a connection between
Romain and Juliet love story and Catullo I ate and
I love story. And but see everything is born here
in Verona. You know.
Speaker 2 (45:22):
Well that's a great story. So you've got two wines
tied to the As we started the show before you
joined us, we were talking about Romeo and Juliet links.
It's kind of nice to end our visit with you
thinking about Romeo and Juliet as well. And and and
to our listeners speaking of Romano, you're gonna love the wines.
These are wines to savor and enjoy. They're not really
(45:43):
cooking wines. We had a question about that. There are
wines to save and enjoy. And the price points are
are are are are good? You can get the Romeo
and Juliet Patilone Sentimento, as we said, under six underd
twenty dollars. I think they suggested retail sixteen, and then
the Rose is about twenty dollars. And then of course
the mire My deremai is going to be a bit
(46:06):
more because there's such labor intensive wines. And David, what
would you have with that great ammaroni? What would you mean?
Speaker 3 (46:11):
I just I'd want a wonderful winter meal.
Speaker 2 (46:14):
With that wintermeal, yes, winter like lamb.
Speaker 3 (46:17):
Yeah, something roasted and delicious.
Speaker 2 (46:19):
Yes. Yes, these are wines to savor with with with
really good meat or if you're vegetarian or Portobello grew
Portobello milange and I bet some people would have it
with chocolate. What do you think Alistandra, what would you
have with your ammaroni?
Speaker 4 (46:34):
Can you say safrom risotto, risottaco. I'll do something like that.
I would love to do some like some meat sometimes
of course they did the deer or you know, or
white boar as well. It would be awesome.
Speaker 2 (46:52):
Oh why golic?
Speaker 4 (46:56):
Why not like a pasta as we say, name Ni.
There's not even that, like an ancient easy souper made
of beans and fresh pasta and parmesan olive. Boy, and
that's always they go to and stall you.
Speaker 2 (47:11):
Well, I bet we're making everybody listening very very hungry. Again.
We're gonna give the website, which is www dot pascua
p A s q u a dot i T. That
also means easter in Italian. David, are really excited that
you joined us from Italy today. I know David's heading
there soon to go to Tuscany, not your neck of
the woods, but we hope to come visit you and
(47:32):
they'll Polloicella again, assuming absolutely.
Speaker 4 (47:36):
My pleasure has been so nice to be with you guys, exciting,
exciting to be on a radio show.
Speaker 2 (47:41):
I feel, yes, you know, and for sorry, you're you're
you're you're the bond Man. You're the James Bond of
the Veneto. How's that you and Riccardo? We know Ricardo
were I think, so we'll let people know that they're
the Bond Boys. For all of you listening, we're really
glad you've enjoyed us. As you know, our mission is
to take you around the world and discover the amazing
(48:03):
world of good food, wine, spirits and hospitality. Because we
are who are we, David con Well, We're the Connected Table,
but we're also the insatiably curious culinary couple. So always
stay curious, always stay hungry.
Speaker 3 (48:19):
Right, yeah, exactly, Alisander, thanks so much for joining us today.
Hopefully we'll see you in New York for a glass
of wine sometime in the near future, where both we
live obviously near each other, so that would always be
a lot of fun. And if not, we'll see you
definitely the middle.
Speaker 4 (48:33):
It'll be fun toastic. Thank you so much for me, guys,
in my every one, thank you, thank you so much.
Thank you.
Speaker 3 (48:40):
Folks you've been listening to The Connected Table Live with
David Ransom and Melanie Young. We are your insatiably curious
culinary couple, as my beautiful co host just said, and
We'll see you next week for another exciting show. Until then,
stay insatiably curious
Speaker 2 (49:03):
Road
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