Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
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 for radio show programs, services,
or products mentioned on air or on our web. No
liability explicit or implies shall be extended to W FOURCY
Radio or its employees are affiliates. Any questions or comments
should be directed to those show hosts. Thank you for
(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:41):
Hello and welcome to the Connected Table Live. We're your hosts,
Melanie Young and David Ransom. You're insatiably curious culinary couple.
We love to travel the world to bring you the
amazing people and places we visit, the wines we drink
and the foods we eat, and stories to share to
get you on the road and trying with us. You're
listening live today on W four CY Radio, and you
(01:04):
can hear all our shows anytime anywhere on demand and
more than twenty sixty five podcast channels, YouTube, and of course,
please follow us at the Connected Table on Instagram and
check out our blog, The Connected Table. So where are
we David. Based on the background.
Speaker 3 (01:20):
We're in Tuscany today, Melanie, Right, and that is a
beautiful shot of the Castello di ni Pozzano, which is
one of the most famous wineries in Tuscany. And it's
actually located in an area of Tuscany called Rufina, which
is about twenty miles outside of the city of Florence.
Speaker 2 (01:38):
Why don't we just start with this since we're here,
So this is we're taking you on a journey today.
We're going to do prison, decastle, We're going to do
castle to prison, We're going to end up in prison.
So just to wet your appetite. Nipizano means water without
a well, I believe is what it means. It's a
very historic fortress that protected Florence back in the ancient
(02:04):
times and started making wine in the Renaissance. In fact,
many famous artists were patrons of the Nipisano wines, right, David.
And then in I'm pulling out my eighteen fifty five
the renow noble family Frescobaldi acquired Niposano. Frescobaldi has I
(02:25):
think seven or eight estates throughout Tuscany and a beautiful
Palazzo Frescobaldi in Florence. It's now over thirty generations at
Frescobaldi Marquesi Frescobaldi, so this is probably They're all beautiful,
right they are. But we've only been to Wine. I've
only been to one. Have you been to the other Frescobaldi,
I've been to. Well, we've been to a couple of them.
(02:48):
We've been to I haven't. You have no the one
we're going to talk about next is not different. I
don't know.
Speaker 3 (02:53):
I've actually been to three three of the eight properties.
Speaker 2 (02:57):
Well, David's special so he has only hasn't But this
was great. So Rufin is interesting because it's about twenty
minutes dry from Florence, so that makes it an amazing
day trip, particularly when you want to get out of
the heat of Florence, which is what we did in June,
right correct. And also it is a beautiful region. In fact,
(03:22):
I think it's like fifteen thousand visitors a day or
a year in Niposano, so it's a very big place
to visit. There are accommodations, not that we stay there,
but we we ate.
Speaker 3 (03:37):
But we were there for lunch.
Speaker 2 (03:38):
Yeah, we were there for lunch. They were oh terrific.
So nip Asana is not just a wine of state,
it's it actually is the largest producer of wine and Rufina.
Rufina is Kyanti doc Rufina, to be exact, one of
the small Kyanti regions. As I said, twenty minutes from Florence.
The castle is very historic. You can tour by appointment.
You can stay in that. There's like fifteen rooms, right yeah,
(04:04):
and a restaurant called Il Cortina where you can have
really great burgers because not only do they cultivate wine here,
but olive groves and Chianina cattle. So we were there
for the wine, and we were there for an afternoon
and we let's talk about the wines. Let's talk a
(04:25):
little bit more about So over time and marriages, the
state grew and as we said, it's like the it's
over a million bottles a year. So it produces much
of the wine in Rufina, and most of it is
Sancho vees. However, the Frescobaldi's were very forward thinking and
they started planting international varieties as well, and they make
(04:46):
one of the most renowned super Tuscans in Rufina or
a metto. So we did a tour with the wine maker,
the Frescobaldi wine maker for Lorenzo Ptara. We went up
to the let's just talk about the roof in a
region and what makes it unique and why the wines
are known for their incredible freshness.
Speaker 3 (05:06):
Well, it's it's it's up the Arno River, so it's
in the Arnaut River valley. But it's a fairly high
elevation in the area as well, and so you're you're
up above the river, probably a mile maybe a little
more up above that kind of plateaus and rolling hills
above above the Arnau River. Very strategic place as well
for people that were traveling back and forth and for
(05:27):
armies that we're trying to conquer things back in the day.
So Nipisana, sitting up high, up on a hill, had
a great vantage point in each direction up the river
valley and down the river valley. So it's actually a
very historically historically I can't remember the word it.
Speaker 2 (05:44):
Was a fortress, it was, it was. It had a
strategic point in the route because the Appennine is the
Apennine Mountains, which are the spine of Italy, right behind us,
so that the breezes come in through the different caverns
of the Apennines and as a result, these hilltop vineyards,
the highest one we went to Niposana was five hundred meters.
They have amazing diurnal weather shifts, you get cooling breezes,
(06:07):
you have these wonderful multi soiled terrooa of clay, shists,
sandstone and marl. And when we went up to the
I think it was the more meta vineyard in the
MONTRESORTI vent two of the crew vineyards of Niposana. You
could fill that breeze coming in, which was great because
it was like bloody hot, Lawrence right, really really hot.
(06:31):
So Lorenzo Pertero is the winemaker for Frescobaldi. He took
us on a tour which included walking around the structure
of Niposana where you could see where it was. It was,
you know, a fortress and during the war World War
two or one and two, it actually was hit. You
could see where bullet holes had hit the fortress and
they had to do some rebuilding. So there's a lot
(06:54):
of rebuilding done. As we said, Niposano means without a well,
which refers to the dry conditions in this area.
Speaker 3 (07:00):
It was also occupied by the Nazis during the World
War Two and when they left they basically destroyed the
destroyed a lot of the castello. Yes, so they had
to rebuild the entire castello when the Frescobaldi family had
to do that after World War two, and they've done
a beautiful job. But there's actually you can see some
of the old castle as well as obviously the newcastle
(07:22):
that they put back together.
Speaker 2 (07:23):
I think one of the really fun things and walking
around the castle and looking at the old and the news.
It's massive and it's really impressive, and yes, you can visit.
Then we went to the underground cellars, which were incredible.
They're very old and ancient. And of course what was fun,
I think for both of us was seeing the Frescobaldi
family's private seller. Again, this is a family that I
expect over thirty generations. We were with Lamberto Frescobaldi one
(07:47):
of his properties earlier before we came into Pizano, and
he's the thirtieth generation. I think they're like thirty three
now something like that, something like that.
Speaker 3 (07:55):
But it's interesting that each family member has a section
of the personal Frescobaldi wine cellar, where they keep stocks
of their own wine. Depending on how old they are,
they probably go back a number of years and decades.
Speaker 2 (08:10):
In fact, we saw who was we saw at in
Italy the daughter Limberta's daughter had a beautiful wedding there,
and you know it's it's a beautiful place. So you
can visit, you can stay, you can do tours and tastings,
and then you can go and have dinner at ill Cortino,
which is like a burger place. I had a good
vegetarian burger, but it's really about the burgers and it's
(08:31):
very very casual. So we tasted three wines. First of all,
let's just talk about Petero. He is was trained, He
went to the University of Dijon. He worked in Bordeaux.
He worked in Australia, which is very customary for a
lot of Italian winemakers that go to France in Australia
to learn off the United.
Speaker 3 (08:50):
States winemakers in general right like to travel the world
to wet their chops.
Speaker 2 (08:54):
Yeah, it's really important. Then he came back. He said
that he likes to work on reductive wine making, which
you know to preserve the wines freshness. Again, Rufin is
known for very fresh fruit and not overly extracted, so
longer leaves aging and gentle extraction of tannins and you
can taste it in the wines. I think we tasted three,
maybe four. I think we tasted two vintages of wine.
(09:16):
But let's talk about David. I'll let you talk about
the three wines.
Speaker 3 (09:19):
Well, they all we tasted all reds first of all,
and some were kant Rufina which is the region, and
then others were source. They were all sourt from there.
But another one was what they I think they call
their super Tuscan, which is an igt wine in Dakasi
on a geographic of Tipka, which is the which means
(09:41):
they can pull it from anywhere they want to to
make the wine. Even though this even though the wine
that we tried was i GT Tuscana, was all grown
on the estate itself, right, So that was the Moro Metta,
which is I think they're super Tuscan from this area.
And but let's start with the Nipisana Kiyantis. Yeah, the
Kanti Reserve and the Kanti.
Speaker 2 (10:02):
Rufina pull of my notes.
Speaker 3 (10:03):
Yeah, so one of them was the Kanti Ruffina, which
is the traditional wine of the of the estate, which
is predominantly growing San Giavesi, with these other varieties that
we're talking about that were that have been planted and
are also being used to make wine, but mostly seven
Javasi has grown in Rufina, and that's really the hallmark
wine of the region is Kianti Rufina with a majority
(10:27):
of san javes in it. This one is eighty percent Sanjiavesi,
and then the other twenty percent is other native varietals
and some international red rodals, the ones that we talked
about earlier, like Cabernet and Rollo, things like that, die
Ferdo et cetera.
Speaker 2 (10:42):
Yeah, and the frescobalities were one of the first to
plant international varieties in this region. Yeah. So the next
one was Montesdi. So Montesdi is a tero lecti reservest.
So let's just talk about that because during Entreprema Tscana
we went to a taro lecti dinner. It's like a
new term because you know, the trend is to have
crew wines and subdivided wines even more in all the
(11:03):
different areas you've got grand Selezione, and you've got Pieve
and in Monteplciano, in ref Muffina Ruffina. They have Terra
elektai t E R R E L E C T
A E, which basically means crew wines and the wines
must be one Sangiovese and h from thirty months, so
(11:25):
very specific guidelines for this wine. The grapes are source
from the Montesdi vineyard which is at about three hundred
and fifty meters or four hundred meters sorry, And it
was a beautiful wine total, you know, Sangioves. You've got
those dry cherry notes and fresh berries and orange peel,
which is what I love about Sangioves, a little spice,
really lovely. And all these wines had a really nice
(11:46):
long finish uh and gentle tannins. But the best seller
is the more Metto, which is the i GT Tuscana,
so the super Tesca. And I think that that's like
what they selled like. I don't know, I may have
had too many zeros on notes, but a lot of wine.
This is a big seller.
Speaker 3 (12:03):
It is it's it's their most popular wine that they sell,
especially to Americans. So the Mora Metto was that we
tasted the twenty two vintage, which de LICs aus sixty
percent Cabernet sogno ferredo, fifteen percent Sanga Vesi and ten
percent Cabernet franc I love.
Speaker 2 (12:21):
That was the beautiful wine.
Speaker 3 (12:22):
There's been caberne grown in Tuscany for probably two hundred years. Yeah,
Caberine fronc and Caberne sogno.
Speaker 2 (12:28):
So what's nice is at il Cortino you can try
all the wines from Frescobaldy, not just Nipposano. As we said,
they have lots of estates, including Tinuto Pirano, Caste Giocondo,
which is a montalcino. I think I have been to
that one, Castiglioni, Castello Pomina Amaragio. I don't know that
(12:50):
one very well.
Speaker 3 (12:50):
I've been to that one. Oh you've been to Maria.
Speaker 2 (12:53):
Okay, I've not been to that one. Calomio and romol So.
Nipposano is the crown Jewels. It's spectacular. Let's just bed
you can see see it's it's really quite beautiful. So
and as we said, it's it's fifteen thousand visitors a year,
so it's also one of the top attractions. Outside of Florence,
and if you are going to Florence, it's very easy
(13:15):
to get there. We do recommend hiring a driver. They
could probably arrange a driver. Our driver was great, it
was arranged for us. He seemed to know everything about
the area. I forgot his name, but he was great.
But that's a great way to tour. There are other
wineries in Rufina. We haven't really done an extensive tour
of this area, just Niposano. We hope to do that
(13:35):
and another visit to Tuscany.
Speaker 3 (13:37):
Yeah. It was actually my first trip into Rufina from Florence,
and I never realized how close it was. So it's
a really quick, easy trip to get up there. And
there's a lot of wineries, not just Frescobaldi and not
just Castellos, a number of producers in the region and
they all make wonderful one.
Speaker 2 (13:53):
It's quite pretty that drive up you go along the
Arno River, and it was charming. It was It reminded
me David of like when we lived in New York
City and then we would leave and go to the
Hudson Valley and suddenly when we hit like Bear Mountain,
we were in the country. And it was like a
world away from New York City and you were like, wow,
(14:13):
this is beautiful and it's so close. That's kind of hell.
It reminded me when you left Florence, which is very
busy and turnacy and beautiful and wonderful, and then selling
your roof and it there's a couple of wonderful places
like that, like Coliffior and Tini. Just all those little
kianti docs around Florence are easy to get to and
you can have incredible day trips and wonderful wines.
Speaker 3 (14:35):
I agreed.
Speaker 2 (14:36):
Yeah, So this was part This visit was part of
a literally two days, three days with the Frescobaldi's. And
what precipitated is we were over in Italy for some
other trips and we had this rare opportunity to visit
(14:59):
a pri that we've actually covered on this show with
Lamberto Frescobaldi a couple of years ago and had never visited.
We had only he'd come to New York and he
presented the wines which you're going to talk about. And
this island is only open to invited visitors one day
(15:20):
a year in June. Now, one our engineer is going
to put the photo up of this island with its
pretty buildings. Slowly here it is so look at this.
So you look at this and doesn't this look like
just a beautiful vacation spot.
Speaker 3 (15:33):
Does?
Speaker 2 (15:33):
In fact, you posted this and one of your relatives said, wow,
where is this?
Speaker 3 (15:37):
How can I go there?
Speaker 2 (15:38):
Yeah? The thing is to go there you have to
commit a crime because it's a prison. This is the Applegione.
This is the island of Gargona, which is a federal
penitentiary off the coast of Livorno. So to get here, well,
first of all, to get here and live there, you
have to commit a crime because the seasoned criminals. But
one day a year they open the island up to
(16:01):
journalists and VIPs and the wine trade because there's a
wine produced here under the supervision off Lamberto Frescobaldi and
the Frescobaldi family is part of a major social impact project.
So we were really excited to have this chance because
you can only do it once a year. So it's
really beautiful. So how did we get there? We went
(16:22):
to Livorna, which is an amazing I've never been to Lavorna,
had you, David.
Speaker 3 (16:26):
It's like the it's like the Venice of Tuscany.
Speaker 2 (16:29):
Yeah, and it has a really great history.
Speaker 3 (16:31):
It's a port town on the west coast of Tuscany
on it's already in sea, and it is a and
it's there's a lot of shipping done there as well,
but it's it's It also has a tremendous amount of
canals that were built into the city basically to make
the city larger and whatnot. So they were so they've
got a lot of canals that you can tour around.
(16:52):
We did a boat tour at night of the of
the canals of Lavarna. It was really quite fun.
Speaker 2 (16:57):
So while we can take the photo down so people
can see us. But what was neat about Lavorna before
we get so we spent a night in Livorno and
there's a lot of history there and it was home
of an old Jewish ghetto, one of the biggest Sephardic
Jewish populations in Italy, which I didn't know, and an
incredible Levornaise cuisine. We had a fish stew there that
(17:17):
so it's a seaport, so you're gonna get a lot
of great fish. There was a dish there I can't
pronounce it, cacasou I don't know. It's a fish stew.
It is a savory fish stew with mullet and shellfish
and and a lot of calamari in a dark, dark
what I call rue here in New Orleans, savory saffron
(17:41):
lace tomato based just one of the best dishes ever.
And I got to get a recipe. I just have
to get a recipe. I wish we'd had a little
more time in Livorno. We did this beautiful night there
we had this stew, and then the next day we
boarded a boat just us and took But how long
was that ferry ride? David?
Speaker 3 (17:58):
That Livorny's stew that we had reminded me of a
dish that my mother used to make when I was young.
I should make it from scratch all the time, and
we had it all the time. It was it was
squid in that type of tomato sauce over pasta. It's
just a delicious dish and my mom loved to make
it and we love to eat it.
Speaker 2 (18:15):
Well. It was more savory than a boola base. It
was unbelievable, and I've got to get a recipe. So
we took a fery u Gorgona is a federal penitentiary
in the Tuscan Archipelago National Park. So it is a
it is a beautiful area, but as we said, it's
(18:36):
either prisoners or the or the guards or sometimes prisoners' families.
Although we learn a lot of the prisoners want to
go there because it is beautiful, but they don't want
their family to know they're there because they don't want
to create shame on the family, So they don't want
their families, the villagers to know they're in prison. So
it's a very I mean when you got when you land,
when the when the boat lands at the dock, there
(18:57):
are just a lineup of guards, armed guards for us.
There was yeah, I think there was a little pomping
certains that the mayor. Of course, the head of the
prison was there. Lamberto Frascbaldi was there. Now he's the
thirtieth generation. What was amazing. But it was like it
was like we got a we got a packing list
and a dress code and it said in capital you
were going to a penitentiary, you must dress conservatively. And
(19:20):
I think they were talking like women don't wear tang talk,
don't do anything to tract attention. So I looked like
I was going on a safari. I was totally covered
up and it was hotter than haities.
Speaker 3 (19:31):
It was at thing.
Speaker 2 (19:32):
Yeah, so here's the cool thing. The it was how
many years ago, I'm not sure how many years ago.
This is not too long ago. But in the two
thousands there was an RFP, a request for proposals to
vinnors in Italy to help create a vineyard project in Grogona,
and Lomberto Frascobaldi was actually the only person who responded, right, Yeah,
(19:55):
So he responded with the proposal and as a result
they had this amazing project where the prisoners learn how
to cultivate and tend to the vines which are on
beautiful stone terraces and different elevations, and make wine. So
they get important skills so that if they get released
(20:16):
they can go find work in wineries and some do.
I think there's a I think they actually Frescobaldy has
a job placement program as well.
Speaker 3 (20:23):
Yeah, there were a couple of there were a couple
of prisoners who were out tending to the vines. Well,
we were there and we actually had a chance to
speak with them, and they were very open about their
incarceration and the fact that this to be able to
work with the vines was giving them a new purpose
in life and a new skill and a new trade
that they were hopeful. One of them said it would
(20:45):
be my dream to work for the Frescobaldi family after
I get out of prison and working in one of
their vineyards, because he really loved what he was doing.
Speaker 2 (20:53):
It's a really great rehabilitation project.
Speaker 3 (20:55):
So the first Scogona, the one thing they're not allowed
to do is taste the wine. Yes they can, they
can help make it, but they can't taste it.
Speaker 2 (21:02):
Kind of like a dry county in Tennessee, you know,
like Jack Daniels is in a dry county. You can't drink.
You can't drink the hoochs there, but you can buy it.
So the first Gorgona and gr g R g O
NA Gorgona Vintage was released in twenty twelve and presented
to the Department of the Penitentiary Administration Rome, and in
twenty fourteen, Frescobaldi signed an agreement with the correctional Institution
(21:25):
to hire the inmates directly so that they have more
control and supervision, which is great becase that is to say,
you're being trained by Frescobaldi. Wow, you know that's great.
That's like an MBA in wine management. And they've done
a lot of restoration the inmates. Between twenty fifteen and seventeen,
they had to restore the terraces. There's some very old terraces.
(21:46):
If you go to the connected table dot com. We
have a really great blog post on it with some
of the photos. And then they learned skills. It was
a we walked all around the island. You mean, it's
a farman. We saw cattle.
Speaker 3 (22:00):
It's a farm. It's a farm island with the penitentiary
in the middle of it. So it's interesting because they
know they have cows, they had sheep, they had goats,
they had chickens, they had all kinds of livestocks. But
they also grew. They had a huge vegetable garden which
helped supply some of the food for the inmates to eat.
So there were people working that people working the farm
(22:22):
aspect there. And then of course there was a lot
of olive trees as well, because Tuscany is olive country,
and so just because it's an island off the coast
doesn't mean you can't grow olives there. And they and
they grew a lot of olives on the property as well,
and you could see the terraced olive groves as well,
and we walked through some of them, and then of
course the vineyard terraces, which are newer. They were started
(22:45):
in twenty twelve when the Frescobaldi family Limberto came and
started the project, and they're constantly updating them and also
expanding them. So because it's becoming a bigger project as
the years go.
Speaker 2 (22:58):
And helpfully a pilot project, I kind of did some
nos aground to see if they're going to take this
to other prisons, because prison rehabilitation is so important.
Speaker 3 (23:06):
Yeah. Well, one thing that Lamberto told us well we
were on the island that day, was that because he
was there touring with us wearing his suit all day long,
which was crazy because it was a really hot day
and we're all sweating, but he just kept that thing
on all day anyway, Props to him for that. We
were all boiling in the hot sun. But he he
(23:26):
loves the project, he loves the island, he loves making
this project work, and it is really one of the
favorite projects that he does every year. And he just
signed a new agreement to keep it going for another
I think twenty years.
Speaker 2 (23:41):
Oh that's great. Yeah, well they should because the wine
is terrific, by the way, So it is a Gorgona
Toscana igt. It's a crisp aromatic white wine made from
Vermontino and a sonic o very aromatic and an only
twelve point five percent alcohol by volume. It is beautiful.
(24:02):
There's a lot of there's a yellow flower in this
air called genestra. You get that that floral honeysuckle, citrus
bergamont flavors. It is so refreshing. So they had an
official lunch on the path on the on the terrace. Again,
you thought you were at a fancy resort the way
it was set up. You didn't see the prisoners were
(24:22):
like way over there, sunning.
Speaker 3 (24:24):
Well, they were also helping serve the food at lunch
and surface coffee when we got there, and they served
us water when we were out in the nyard because
it was a hot day.
Speaker 2 (24:31):
Yeah, we had you know water.
Speaker 3 (24:32):
I mean, it's not as if they can leave the island.
It's a very long swim back to the mainland. So
so and you know, they tend to be taken to
Gorgona later in their prison terms, when they are when
they are somewhat rehabilitated already, And so the people that
we all met they were there, they knew they were
(24:53):
what they were there for, and enjoyed it. There was
one section off in the distance where new inmates were
brought and that was actually behind bars, but everybody that
was mingling with us, they were not behind bars. They
were just on the island serving their term and working
whatever project they were work job they had on the island,
whether it was tending vines or tending sheep or cooking food.
Speaker 2 (25:15):
So there were many guards around so you can get
to you couldn't get too close. So we on this
beautiful terrace. They had a priest who blessed the wine
and there was a ceremony and there was a lot
of VIPs, like a lot of it. We didn't know them,
but the end there were some journalists we knew and
it was lovely. We had a light meal, which did
(25:36):
the wine. We took lots of photos and then we
all got back on the boat went back to Livorno,
and that was that. It was a singular experience to
get the feeling of this place, and it really was.
When we posted our photos on social media, people are like, oh,
this is great. I want to go. It's beautiful because
it really does look like you know, well, we loved
there was like somebody sunbathing on the beach and really
(25:59):
and one of the writers like stripped down and started
swimming like this is like, it's hard to believe that
this was a prison island. I don't know about you is.
I think it was my first act of prison. The
only other one I've been to is Alcatraz.
Speaker 3 (26:11):
Well, originally it was originally built as a convent, I
believe that, and the government took it over in eighteen
sixty nine to create a prison out of it. So
it's been a prison for one hundred and fifty years.
But one of the reasons that they put this project
(26:31):
together with the Frescobaldi family was because they were running
out of money and they were trying to figure out
how to keep the prison alive, and this is one
of the ways that they did it.
Speaker 2 (26:41):
It's a great social impact project. I'd like to see
more of that done here in the United States. I
know that when I lived in New York, they had
a program at Riker's Island where people in the culinary
industry would teach cooking skills to the inmates and then
they could get out and have jobs. Because one of
the hardest things is when you're in prison, from what
I understand, and is finding work afterward. And that's very
(27:03):
hard that re entry. So programs that teach culinary skills, viticulture,
any kind of trade are very valuable. I am curious
to follow the Gorgona project to see if other UH
prisoners of penitentiaries do similar programs around. I'm sure they
are and we're just not aware of them. But this
(27:24):
one was unique because of the aspect of wine. As
you said, the prisoners can't taste the wine, but they
can make the wine, so we want to It was great.
So we actually went to Gorgona first and did the
prison trip, and then we did a night in Florence
and then went on to Nipizano, which was you know,
(27:45):
like going from literally a prison to a castle. It
was incredible and so we want to thank the Frescobaldi
family for setting this up. It was singular. We can't
wait to go visit some of the other states, but
this was really a special experience and as we said,
you can only go to Gorgona one day in June,
so we just happened to be in Italy, so it
was very special and we wanted to share it with
all of you. Now you're probably wondering kind we get
these wines in the United States, And the answer is yes.
(28:09):
Frescobaldi works with Vintus.
Speaker 3 (28:11):
Vintus Important and Ventus is based in New York. Yes,
and it's a wonderful, wonderful importing company.
Speaker 2 (28:17):
We should have, Michael Vincent, we should and they recently
signed an agreement to carrie almost all of the Frescobaldi
wines from all these estates. So if you go to
the Vintus Vints website, you can learn about Gorgona, you
can learn about you can see more incredible photos there
and get some trade information if you sow I think
(28:38):
the one is like thirty something dollars, but don't vote me.
I don't have a suggestion, but it's it's over thirty
I know.
Speaker 3 (28:43):
But it is very small production. So it's a limited
production that usually sells out fairly quickly. But and the
current vintage, of course is the twenty twenty four right, and.
Speaker 2 (28:55):
The Montessori and the Nipizano Reservo are on the Vindus website. Website,
I didn't see more metto. I don't know why, but
you know, maybe they do. But anyway, if you go
to Vinus dot com you can learn more, and if
you go to Frescobaldi dot it you can read about
all the different Frescobaldi estates in the history of this
incredible family which dates back so many ways. But I
(29:17):
want to tell you they have a noble heritage. And
that sounds like, oh wow, it's they're unapproachable. They are
the nicest people are ever. We've spent a couple of
times we've run into Lamberto and his daughter Inventally. They
are the nicest people ever. And we want to thank
Lorenzo Pertera, who was a great the wine maker Nipizano.
(29:39):
He was so knowledgeable and so welcoming. We just had
a very positive experience, so we really wanted just to
show it to you today on the connected table.
Speaker 3 (29:47):
Yeah, we can't wait to get back to Rufina. Yeah,
not so quickly to Gorgona, but for obvious reasons, however,
that's probably a once in a lifetime that a lifetime experience.
But for to get back to Rufin the try more
of the Nipizano wines and then also some of the
other producers over there would be a great experience.
Speaker 2 (30:05):
Yeah, hopefully that'll be a twenty twenty six trip because
they've reached out and we just couldn't make it work
this time. But I'm sure we'll do that. So stay tuned,
and anyway, check out these wines, check out the property,
and as we said, you can visit Castello Niposano if
you plan to be in Tuscany, and it's definitely worth
worth a visit. So we're going to keep this show
(30:26):
short and sweet and hope you enjoyed our little quick
visit to Tuscany. Here on the Connected Table. You can
read more about this and these wineries at the Connected
table dot com, follow us Sarah or on our subset
connect the Connected Table. We have many ways for you
to find us, and of course you can hear all
our shows on demand anytime on more than sixty five
(30:47):
podcast channels, and check out the Connected Table TV on YouTube.
We're everywhere you want to be, so take us with
you on your next trip and always travel with curiosity
and stay especially curious. Thank you.