From Venice to Vistorta Estate with Brandino Brandolini

The noble Brandolini d’Adda family were respected military leaders serving Venice back to the 1600s. Vistorta, their 19th century country estate and winery in Friuli-Venezia-Giulia, is known for its world-class gardens, Merlot wines and local varietals like Fruliano. Fourth generation family member, Brandino Brandolini, graduated Texas A&M and worked at Château Greysac before taking the reins at Vistorta in 1985. He has overseen its conversion to certified organic farming and production.

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Episode Transcript

(00:00):
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(00:21):
FOURCY Radio. Welcome to the ConnectedTable Live. We're your hosts, Melanie

(00:44):
Young and David Ransom. You're insatiablycurious culinary couple. We enjoy traveling the
world to bring you the fascinating peoplewe meet who work in wine, spirits
and hospitality. They are leaders,legends, and legacies throughout the world,
and we love sharing their stories withyou so you can learn more about the
story behind the bottle, the location, and what you eat and drink.

(01:08):
We're taking you to Italy, aplace we visit often, right David,
absolutely, Melanie, one of ourfavorite spots. We had the great pleasure
visiting this wine estate and this ownerin November twenty twenty three, and it
actually was a big honor, right, It was a really big honor.

(01:29):
The Brandolini family dates back six hundredyears in the Venoto. It is an
esteemed noble family with an incredible historyof service to Venice, and they also
own addition to having a fantastic palazzoin Venice, one of the most beautiful,
which we had the pleasure of visiting, they own an estate called Vistorta

(01:52):
that makes incredible wines, particularly marLow, just outside about twenty five miles
outside of and Friuli. We hadthe great pleasure of meeting the owner of
Vistorida, Brandino Brandolini. He isa conte, he's of a noble family.
He spent a lot of time withus, touring with us, and

(02:15):
then we enjoyed him for dinner athis palazzo. We're going to have him
on to share the story of hisfamily and this incredible estate, which is
an architectural masterpiece. It really is, and it was actually created in the
nineteenth century, so it doesn't stateas far back as the family does,
but it's a significant estate in theregion. But there's a great love story
tie to it, azel which wewill dive into so Brandino Brandolini, welcome

(02:37):
to the connected table. Hello,Hello, how are you nice to begin
this say conversation with you? Well, we loved meeting you and spending a
day and an evening with you,and of course getting to go to Venice
is always a treat for us whenwe visit northern Italy and the Veneto,
we always like to start with family. And as we say at the very

(03:00):
beginning, yours really has a richlegacy in the Venadot talk to us about
the Brandolini family. Okay, sothe Brandolini family originates in them from Bana
Cavallo. It's a small city inAravenna, so it's in the media Romania.

(03:21):
But they begin since the Middle Agesto work for the Venetian Republic and
they were used to the military organization. They were called capitani di ventura.
And at that time the military organizationwere always run by private families. So

(03:47):
our family, for many years workedfor the Venetian Republic. And you must
understand that the Venice and in thearc of four under the years passed from
a small fisherman village trading mostly fishand salt in an enormous empire. And

(04:11):
that happened in the Middle Ages.So and if you think that Venice in
the twelve hundred and the fourth Cruisadewith the French comfort Constantinople. From then
on, Venice was an incredible,incredible power in the Mediterranean and control all

(04:32):
the trade for many mini essentials.So the family and the Brandolini families followed
this enormous expansion and and the soVenice is part of history and we're still
we're still living in Venice. That'sthe next thing. Venice was on the
silk road, which is very significantwhen it comes to this history of Vistorta,

(04:55):
which had a silk farm. Youknow, you know, you hear
the merchants of Venice and the lyricsAnissima and that romantic history and the great
prosperity of Venice. What was theimportance of silk during this time and in
the history of the Storta well,silk was important from China, from the
Orient, and the cultivation of silk, the silk forms were important, and

(05:18):
they became in the seventeen eighteenth centurynineteenth century begins to be a very important
industry. And so the region ofreally Inventedo began to be big producers of
the silk and still now we don'tproduce any more silk, but Italy is
still one of the most important countrieswho process eye quality silk for all you

(05:43):
know, different things that you cansee, especially in the fashion industry and
many other things. So let's goback to Ristorta. Vistorta is in the
family and from eighteen undred seventy twowhere my great great uncle widow founded this

(06:04):
incredible farm building these beautiful buildings thatyou saw, and from there on we
have the modern history of the Braandoliniand Distorta. Now this is where the
love story starts. So, asyou said, you're a great great uncle

(06:27):
and we're talking about a family withmany generations. So if I missed one
of the greats, I apologize.But he built this beautiful property, but
it also fell into some it neededsome repair work, it needed some renovation,
and I believe it was your fatherand your mother decided at their wedding.

(06:48):
He asked your mother where she wantedto live, and she chose Vistorta.
She wanted to spend more time there. Tell us about that. Well,
yeah, so widow creates this incredibleproperty and that time it was mixed
farming. So there was and Icould talk before silkworm production, there was

(07:10):
a production of corn, of wheatand tobacco. So it was at that
time mix mixed production, bigs farming, and they the property was very prosperous,
and my great uncle died in nineteentwelve and the property went to my

(07:33):
grandfather and he did they lived,they lived up in Soligo and Vanito area,
and so the property was still verywell managed, but the big house
was pretty much empty. So whenmy parents got married in forty eight,
they decided to and so my fatheralways loved that place, and so they

(07:58):
decided to rise a fact family andhe started a beautiful big home, this
beautiful property. So the als waspretty much the same like it was in
the end of the nineteenth century.So they really had to renovate it and
opening a lot of rooms and givingdoing a wonderful work of restoration and of

(08:18):
decoration. And this work was theywith this fantastic friend of there. Original
was a great, great decorator.He was a great decorator. He worked
a lot for with discounty, withthe with the Zaffirail lead and he was

(08:39):
doing opera decoration. He was doingall the all the setting of all these
beautiful operas with the Calas. Sohe was a great friend of my parents.
And they began restoring the the villawith this kind of neoclassical mind.
And so as you saw there,I know you didn't see that because it

(09:03):
was bad days, but it's awonderful place. And we theverised four four
children, so for me and fourbrothers and other three brothers, and it's
very homey and beautiful place. Thegarden was the second part of it,
the second part of the restoration.So the garden was already there, but

(09:26):
it was kind of a classical gardenof the nineteenth century, and so they
decided to open the garden up andscaping and very famous, very famous landscaper,
and they began this renovation, plantingnew new, new new trees and

(09:52):
new new varieties of trees and openingbig lakes, and there's a beautiful landscaping.
So you can still see it exactlyforty years after the war began.
So now you really see the gardenhow it was meant to be. You
know, you need a lot oftime for gardens to ready grow and really

(10:13):
give the real aspect of what thelandscape. I wanted to do you know,
David and Brandina, there's something aboutan English garden. Russell Page was
the gardener, the designer, there'ssomething about an English garden that is especially
beautiful. We were there in November, so we didn't see it in full
bloom, but we can only imaginewhy it tracks so many people to visit

(10:39):
because it's really quite spectacular. AndI love the fact that it's filled with
specimen trees, yes, and nonnative trees and plantings as well, that
there's a big bamboo for us thereand beautiful trees all over the property.
I just loved it. So,Brandina, let's talk up a little bit
about the store to history with wine. When were the first vineyards planted?

(11:03):
And how old were you and youroldest fines and what and what do you
produce? So we I described thisagriculture system of the end of the nineteenth
century. So it was mixed farming, and so this was a part of
the of the farming system at thattime. It wasn't specialized vineyard. It

(11:26):
was he had rows of vineyards andthe mid field of crops and then another
row. So the specialization of ofgrape production came after World War two.
World War one actually so but sogreat. I can it has always been

(11:48):
in the area part of the ofthe farming production. The winery of Historia
is finished. The construction finished ineighteen who so that's already a big,
big winery for the for the periodit's can it could produce. It produced
two than ectalities of wine every year, so it was pretty much an important

(12:13):
production for the time. And sowe still have one old vineyard with not
with more less three or four hunderplants. We date from in nineteen eighteen.
So it's mellow, and it's mellow. That's why Merlow Camps comes in

(12:35):
and and and the picture since thenviticulture is after the philos Filoxa was a
big, big destruction all all thevineyards of Europe. It changes completely the
the configuration of viticulture in all Europe. And that's why we need the American

(13:01):
root graph for reinstalling viniards who areresistant to filox era. And in that
moment, grapes begin to travel throughEurope. So that's why Merrow arrives in
freely, and it's my great unclebegins to plant it and it begins to

(13:24):
be a very important grape because it'svery well established. It's a nice you
know, very nice vigor and adaptsvery well to the size of Historta.
It's interesting because the store is locatedin forrely beneath you, Julia and the
Borgo of Vistorta. It's Chile andmany people think of the Sirea first they

(13:48):
think of white wine and for Ulanapiano Grigi de Leavinitza, and of course
in areas of Glara grape for prosecco. But the red wines are really quite
fabulous, as we learned. AndMerlow, I am sure sings to your
soul because you worked in Bordeaux.Let's talk a little bit about you.

(14:09):
You studied agronomy at Texas A andM and H. They called you the
cowboy Conte and then the University ofBordeaux, and then you worked and Bordeaux
with George Pauley, the winemaker atChateau Garola Rose. Uh. What was

(14:30):
that experience like and what did youtake from it to bring back to Vistorta.
Yeah, well, yeah, Ido it with small step behind.
And I said, so I passedmy childhood in Vistorta and my world and
I was, you know, livingas a kid in a beautiful place in
the country, and it was,you know, a beautiful place and beautiful

(14:54):
memories. But I said, themoment my parents decided to coming and living
Frants in Paris, so I movedfrom from Vistoria, and it was it
was like, you know, bringingme away from your love place, your
love country. And so I havethis kind of feeling and so the started.

(15:15):
I was always in my heart.And so I began my studies in
Paris and France and went to boardingschool, and but I was every summer
we went back to the country inDistorta. So you know, my love
and my passions of that place wasalways very present in my early life,
and so something explored give me aninspiration. The lave of the of the

(15:43):
country side of Vistorida was there,but the passion for agriculture, of getting
really to study aground me began abit later when I went one summer in
studying working in in Keyboots, KeyBoots, and that I you know,

(16:04):
working in the farm, where workingand and that kind of incredible place where
everybody was working together, every generationremind me, you know, my childhood
and disorders. So I had thiskind of inspiration and I decided that agriculture
would have would have been my future. So finished my school. I applied

(16:27):
for different schools in Texas, inAmerica, sorry, and and I finished
up in Texas, and it waslike I didn't really choose the school,
but actually was one of the onlyschools to really accept. So it's a
good school. It is a goodschool. And so you became an aggie.
Yeah, yeah, yeah, passedschool and it was but there was

(16:49):
a chance I didn't really decide,you know, I wasn't b not very
prepared to to to start in theAmerican So it was a bit the last
moment decision. So in any case, that's destiny. Life is all his
destiny is all something that brings youin one place for one combination. So

(17:11):
my studies in Texas, and Ireally enjoyed that life because it was in
the seventies. It was seventy six, seventy six until seventy nine, and
so it's a beautiful moment even toa believe in America was everything was very
free, very easy, and Texaswas a wonderful school and beautiful teachers,

(17:40):
very fantastic professors, and I reallymy passion for agriculture really took a big
evolution studying there. So and Istill remember, you know, very good
teachers in animal science, animal agronomy, soil conservation, in fantastic process.
And so I finish up my studiesin Bordeaux and and and I go back

(18:07):
in distorted I do my military service, and so that brings me back to
Venice, and I do my militaryservice and and in the in the lagoon
and the lagun Aria. There it'sa army what the practically the Marines of
Venice, so it's a special battalionwere in Venice, so they are there

(18:36):
there there they actually the Italian Marines. So I did my my military there
and I began to work in Distorta. And but in the same time I
wanted to about the extreence, soI would finish up in working in Bordeaux.
In this state, Chateau Gresac waspart of the family for some reasons,

(19:00):
and I began working there, andthere my world my mind opened up
because before I just I didn't reallyknow a lot about graves because when I
studied in Texas A and M,that was more farming animal science. So
at that time in Texas there wasno viticulture and so even if now in

(19:22):
Texas you have a lot of Veniars, and especially even near Texas and CNM,
there is a big vinyard than Brian. But at that time the next
so my my passion for wine beginsin Bordo, and there my mind opens
up and I meet a lot ofincredible people. Philip Don Breene was the
director of the Sack and your Body, who's fantastic analogue from rural rows,

(19:51):
from all the Corda properties, andand that's where the distort adventure begins in
producducing red wine based mellow. Butmy experience is so twenty years up and
down from the store. Very interesting. A couple of things you mentioned in

(20:11):
there. You know, I'm fascinatedthat you worked on a kibbutz. I
was in one for exactly two days, and then I ran away to Tel
aviv Uh where in Israel was yourkibbutz. It was north of Aifa,
north on the Tiberian, near theTiberian Lake and the Beta Alpha. I

(20:33):
don't know if it's still there actually, but I think it's still there.
It was a big boots and andand experience of community of everybody doing ever
everythink and it was really something veryinspiring and still now as part of of
the dream of you know, youknow, you know, putting things in
common. You know, that's somethingthat you know, it's not easy to

(20:56):
do, but eventually and farm itcan be a very very interesting business,
very interesting way of developed, developingfarming for the future, very interesting.
It's kind of a very interesting cyberexperience. And then you served in the
military in Italy. Do you enlistor do you are you required to serve

(21:18):
in the military time it was theseventies, so I was seventy nine.
At that time. It was compulsory, compulsory, and it remained in compulsory
in tell eighty five six. Itwas a good well, you know,
it wasn't very you know, itwasn't really it was a compulsory military so
it was twelve months. It wasmore an education. It was more a

(21:38):
way to get then in the military. But it wasn't really you know,
very you know, very military.It was exercising, but but it was
beautiful to be in the lagoon withyour small boats and you know, capturing
small islands and doing things like that. We take all these experiences shape who

(22:04):
you are today. I mean it'sreally a lot of people don't have those
experiences, which is why it's fascinatingto hear you talk about them. It
really is. So you decided tofocus on a lot of the French model
and concentrating on one high quality redwine, which you're doing now talk to

(22:26):
us about the wine, the winesyou produce. So, yeah, we
started with merlots when I took overthe stored and in the beginning of the
eighties, the vineyards well spread aroundthe property because they were part of the

(22:51):
different small properties because the agriculture systemuntil the fifties were was you know sharecropping.
So sharecrop was the system where youused to used to manage big properties
until entel the fifties. As Isaid, so every family at a part

(23:18):
of the property, you know,plots with different fields of more less twenty
twenty five actors and only on everyplot where you had a big, big
house because the families at that timewere really big, so you had like
three or four generations in one house. So you could have families of twenty
thirty four people. So that wasall the main power you used to you

(23:41):
know, they used to work onthe farm at all ages, so when
I arrived in this tota, theshare cropping was finishing up. Molet was
nearly finished. But the vinyas wereall located in different parts of the property,
and they were all vinyards. Andit was basically merlow and tokai in

(24:03):
pre rhino and a bit of soand a bit of her do so.
So that was the basic and Iand I remember one or two rows of
chardonne So that was more or lessthe the the the beginning of the the
of the varietal situation, and theend of the seventies, beginning of the

(24:25):
eighties. So all the Pino grigio, it comes later. Actually Pino rigo,
it comes later in our area.But now actually mellow is important because
it's the you know, it's theflagship wine and mellows. Especially now that

(24:45):
we have vineyards who are thirty yearsold, they are really beginning to give
naturally beautiful grapes every year. Evenso for us, and what you learn
from France or what you learned fromwith the culture that the older your viniards

(25:07):
are, the more interesting your grapeswould be, and the more the more
resilient the venue will be. Thenwith you know, difficult climate how things
are getting now, So putting Melowon the side, we have a bit
of a reforce call. It's morepart of reposeco because it's a nice grape

(25:30):
or well adapted a bit of cabernetfuels of cabernet. And then by surely
Vijio visual is an important part ofthe property, you know. Now,
really, if you think about freelyyou I guess, as I said before,

(25:52):
in the in the fifty sixty seventiesthere was half red enough white.
Now I would say it will beninety percent white. And so basically there's
no more red production, red repsproduction for you, just very very limited
and very places, which I thinkmakes the fact that you're making making such

(26:15):
an impetus to make Marlow very important. It's a gym, it's a special
jewel, it really is. Sothat doesn't mean that that doesn't mean that
the Brandolini family doesn't make things likeToka for you and and other and other
whites and other reds as well,because you do. But the but the

(26:36):
the focus really is for you onmer Low. Yeah, but actually yeah,
I want to take a dissentence.Sorry, But surely if Rano for
us is very very important so Jo. You know, it's important because the
market, what's been a vision andyou know and the market. But in
Ribola Jalla, we're doing a bit, you know, beginning professional, but

(27:00):
Throughlina for us Merlow Freulino will youknow, will always be through Lana is
very important for us. We haveordiniel making one of the lines and the
experimentation were doing that. It's important. You know, we had the Freelana
and it was delicious. Man,we had a wonderful dinner. I think
it was look controta right. Yeah. So one of the things that you

(27:22):
did, and this was this century, not last century, was to convert
to organic farming. Tell us aboutthat process and when you became certified,
et cetera. Okay, so organicfarming is part of the When I came

(27:42):
back from America, I was kindof I went into organic farming. I
don't know why, but already atthat time, the beginning of this is
my mind was already on organic farm. But then when I when I began
really working in the farms, andit was too difficult, it was too

(28:03):
too complicated, and you know Ineeded to, you know, to to
modernize the farm and write things andorganic farming was so I forgot about organic
farming for many years, and butit was still in my mind, and
so a certain moment where it waskind of natural. For if you if

(28:26):
you like farming, and if youlike your soil, if you believe in
fertility, and you will believe andwhat what what is the importance of of
farming? So respecting your soil,you naturally will go to be you will
go organic. Chemical farming is veryeffective, very very productive, but makes

(28:49):
it doesn't respect really the the realnature of of farming, of the of
agriculture especially decided. So my conversionbegan in two thousand and five, after
a a few years of experimentation,and so in two thousand and eight we

(29:10):
have well certified organic and since thenit's we've got organic. So and it's
difficult, it's difficult for farming,especially for farming. It's really difficult because
you need rotations. It's not easyto to you know, you have no
so it's it's it's a very intensivework. So organic farming is it's a

(29:32):
system. But the difference, thereal difference is that you really have to
be always very very present on thefarm. You just need to to be
very very attentive to what you do. And if you you can lose two
days you don't, you don't dothe right thing, you will you risk
to lose your crops. So itmust be very very very attentible to do

(29:55):
and you need to have a goodteam. And so it's it's still now,
it's it's still now. It's challenging, but but but I think it's
it's where agriculture mass goal for thefuture. If you want to keep uh

(30:15):
soide healthy and produce healthy food andeveryone's to you know, you mentioned change,
it's a lot of work. Howare you adapting to climate change?
We know Elis has a very veryhot summers and strange weather. How are
you working to adapt at the storta. But listen, let's bring us back

(30:41):
to still farming and organic farming.So first, first of all, Merlow,
Let's go to Merlow. We lovewarm summers, we have dry summers
and with a vineyards, with ourvineyards, we are very happy. So

(31:02):
we'll you know, we we don'tneed the irrigation, clay soil, very
deep rooted, rooted, you knowvineyards. So we have water and apps
who are profound but all present.So for and the organic farming makes gives

(31:23):
much more organic matter to the soil. And organic matter is the way that
the soil other than clay and siltand sand to retain water retention. So
more organic, more organic matter youhave in your soil, the better it

(31:48):
will, you know, make agood No, you know pro problems of
dry and warm summers. So that'simportant for us. I think that's for
us. It's a big class.We've been organic many years now. If
it's dry, it's rain, wedon't suffer, and other farms will suffer

(32:13):
more than us. Well, it'sit's very important to keep the nutrient rich
matter in your soils exactly instead ofjust taking it out all the time.
It's is what a lot of commercialfarming does. Right. Let's take it
back to Venice for a little bit. You spend, you divide your time.
And your family has a wine bar. We didn't get to visit,

(32:36):
but tell us about the wine bar. Well, okay, the wine bar
is uh, let's see, butit's an occasion. Is at the moment
a friend of mine twenty years agoand I am it was. It begins
always from distorting I said, okay, I need to open a wine bar
and restored a small restaurant. Wehave this old out for used to be

(32:59):
this is building. We used tobe a kind of country restaurant, Austeria,
you know, Austeria, very simplefood and wine. And so this
this friend of mine came and wesay, okay, can you help me
out to open this far this restaurant. And so we talked about and then

(33:21):
said, you know, I havethis place, found this place in Venice
near the Realto Bridge, and youknow, if you we can take it
and then we can restore it andmaybe opened the wine bar. So I
saw at that moment I decided notto open a wine bar and restore I
was, but opened this wine barin Venice, and that was in two

(33:45):
thousand and four, and so wewe got this place was wonderful. It's
very small and it's just on theGrand Canal under the Realto Bridge and the
Iberia Square. And it's called Naranzari, yeah, because it was Naranza in

(34:05):
English. In the invention is calledOrange Orange Market and that was originally where
the oranges used to be sold.And so the adventure began now nearly twenty
years ago. So still there workingvery nicely because it's so central and so
beautiful place and it's a nice wayto discover my wines and see my fri

(34:28):
lano or my Storta melo just underthe Theato bridge. Well, we would
love to go back. You know. We know that Venice is experiencing a
lot of overcrowding with tourism and tryingto control that. So we like knowing
that there's a hidden gym that maynot be on the on the everybody's radar.
The other interesting thing is your familyhas a history in Venetian class and

(34:52):
your son has his own artisanal Miranoglass company. Going to be talk to
us about that because we love Venetianglass us Okay, well, yeah,
Morana is so I think it's themost important famous product from Venice and still
now. And the productions began athousand years ago, just basically with growing

(35:19):
on Venice. The growing of makingglass in Venice was part of the history
of it and and and so it'swas in the beginning was produced in the
city of Venice. But to havethe furnache, to have you know,
the fireplace, to to to tomake the glass, it was too dangerous
because at the time of the ofthe city was still in ward, so

(35:43):
to the trying to avoid big,big, big fire place fire in the
city that took out the the industryof glass in Morano sting O there in
the already in the second to fourteenthcents or something like that. And and

(36:05):
the activity has been a very veryimportant and that's activity until the fifties.
Now is more seasonal small eigh quality, but until the fifties was really in
the natural glass production. So theadventure so why this there reason't? So
my wife began this business with alot of passion. So she she she

(36:31):
she really began a new concept ofmaking glass, rediscovering the gotto the gotoiano
who is it is called the gotothe for nasa. This is a glass
where the glass blowers, the workersused to with all the pieces of glass,

(36:53):
you know, worked they put themtogether and just the glass with all
different colors and all the remaining Soit was just something very very you know,
persual, and came out this goto was very colorful. So she
discovered this technique and she began toto do it with the with the with

(37:15):
the with a very very good fornase. And so my my my,
my my son took it over sohe began and in the in the in
the industry, and now he's veryvery successful and he sells glasses all over

(37:38):
the place and pretty much in Americatoo. And and now he's opened a
small shop where we can buy theglasses and see it's much easier to get
in contact with it. So there'swine history service. I mean, there's
so much there culturally. Uh,the imprint of your family in Veneto,

(38:02):
it's it's very very impressive and wewe only just got a little snapshot of
it and our very brief visit withyou, but we look forward to returning
and visiting Nazara Nasaransia. I can'tpronounce your wine Barnara and Zaria, not
Anzaria. Uh and uh. Spendingmore time and having another dinner with you,

(38:24):
it was just delightful. Sure surethat that definitely yeah, And I
can even when one of the problemsof vent is you know so much tourism
and so much sirculation, so andfor for us, for Venetians, you
suffer about this kind of over overyou know so many people. And but

(38:49):
if you get to know different placesin over to walk in the different streets
and especially taking your boat and maybegoing to La the Leaders. It's silly
place that if you know how tolive and you have the chance to where
a small boat is still a fantasticplace to live in. Well, we

(39:10):
encourage people if you're visiting, thenone go off season, but it's always
in season there, but trying towe like it in November. It's quite
beautiful. And also go off toback back roads, walking paths and canals
to get off the high tourist trafficareas and you'll see some beautiful things,

(39:30):
really quite beautiful. We do wantto point out that your US importer for
Vistorida is Carolina Wine Brands, andyour wines are available throughout the United States.
Okay, thank you, absolutely absolutely, And for anyone who is interested
in learning more about Vistoria or visiting, the website is Vistorta v I S

(39:52):
T O r T A dot IT and Laguna Bee is the glass and
we look forward to another visit withyou to raising a glass to you and
your wines and your family. Brandino, thank you, thank you very much,
thank you Melanie and David and wellI hope to see you next time.

(40:14):
I know you come very often,and so you know now you know
the road. You know where weare and looking forward to see you in
your next trip and show you somesomething new and the lagoona and things that
we can discover together. That wouldbe a delight. So you've been listening

(40:35):
to another edition of the Connected Table, we hope you are inspired to try
the sort of wines, visit andexpand your palate and knowledge about the Veneto.
There's a lot there. It's ait's a region rich in history and
variety of wines, both autonomous andinternational grapes, and a lot to discover.

(40:55):
Until then, please follow us onInstagram at the Connected Table. Check
out what we do at the Connectedtable dot com. Listen to all our
shows on your preferred podcast channel.There's more than forty and always stay insay,
She'll be curious. Thank you andgabat to