July 23, 2025 • 51 mins
Gaetana Jacono is the 6th generation family member overseeing Valle Dell’Acate, a wine estate in southern Sicily's Ragusa province. Valle Dell'Acate produces organic wines made from local varieties including Frappato di Vittorio DOC and Cerasuolo di Vittoria DOCG, Nero D'Avola, Grillo and Vermentino. Valle Dell'Acate offers tours, wine and food tastings and cooking classes. Gaetana highlights Frappato, a refreshing light-bodied red, unique to the area. www.valledellacate.com
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The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
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Speaker 1 (00:00):
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:40):
Welcome to the Connected Table where your hosts, Melanie Young
and David ransome. You're insatiably curious culinary couple. We travel
the world to bring you the amazing stories and people
and places that we meet discover along the way. We
want you to eat, drink, explore, and be inspired. And
(01:01):
today we're taking you to a place we have visited
and spotlighted often sicily, but a very specific area, and
we actually have a guest on She was on our
show many many years ago when we had just started
because we're in one o thirteenth year, but we had
actually not been to her estate. I had the great
(01:22):
privilege of going doing Sicily on Premier which is hosted
by Osavino Cecilia this year in May Gratzia Pertuti, and
we're visiting today with Gaetama Yakano. She's a sixth generation
member of a family who has been producing wine in
southern Sicily since the nineteenth century. The winery is called
(01:43):
Vala de la Cata. And all I can say, David
is when we were driving down, we were doing this
special route in Vittoria call it Cheriswola di Vittoria docg
Wine route and driving into her estate uc Juste and
rows of these giant saple palms, they're just sago palms,
(02:04):
are huge palm trees, and this very fertile river valley
with farms everywhere, it's just stunning. And then we get
to her property and now she joins us today on
the connected table.
Speaker 3 (02:17):
Welcome back, Guitana.
Speaker 4 (02:20):
Thank you very much. I'm very pleased to see you again.
Far but not so far with the hower hat.
Speaker 2 (02:28):
Well, what's remarkable when you drive into a valade Kata,
which is very large, as you see these orange orange
red soils which are so unique to this area. We
know that you were you produce organic wines from eighty
hectars in seven seven separate subsoils, which we're going to
talk about. But first let's start the way we always
(02:52):
do talk to us about your family because you are
the sixth generation, so you have a very long lineage.
Is it always been in the Victoria area or elsewhere
as well.
Speaker 4 (03:05):
Yes, my family, Yakuno family is a very was born
in the province of Ragusa originally and we are always
involved in agricultural cultivation. We today we are also an
orange organic state and the vineyards.
Speaker 5 (03:26):
Of course. But the story of the specific place.
Speaker 4 (03:30):
Where we are today we are talking today. The date
was in the end of nineteen when my grand grandfather
decided to buy this property because he wants to make frapato,
especially fra pato, and so he built the old building
(03:55):
with the architecture architectural nineteenth century, the whole the press
room that we call implemento and the old the dispenser
that is the old seller. This started when my family
is one of the best family in the in the
(04:17):
uh Sicilian envelope of the vineyards because the Sicilian the
work of my family at the beginning was to send
the wine frapato in the south of France through the
(04:38):
little arbor of Scholiti. This is this is the first
work that's my family did. And the wine inside the
little barrels was the fra pato and also when it
became chera swallow a reality inside that there was also frapato.
(04:59):
So and now the things that I can say very
important is this, this was a symbol of the viticulture
of the area of the province of Ragusa where we
are located.
Speaker 2 (05:16):
You know, this area Ragusa, And just to put it
into context for our viewers and listeners, it is in
southern Italy, kind of south central. It is really a
bread basket, a major bread basket of Sicily. Just so
many famous products are grown there. You mentioned citrus, oranges, lemons,
(05:37):
carib durham wheat, very special wheats uh and of course
olives and grapes and very unique grapes to this area
and really a wonderful place to visit. Ragusa itself is
a beautiful city.
Speaker 3 (05:53):
It's beautiful.
Speaker 6 (05:55):
It's one of the Baroque cities of Sicily.
Speaker 3 (05:57):
It's just gorgeous. You're in the Baroque.
Speaker 2 (05:59):
You're gonna love of southern Sicily and particularly Ragusa.
Speaker 4 (06:03):
Yes, you know that the in the province of Ragusa,
we have the three seaties and the UNESCO protection that
are Agusa, Ibla, Modica Chicly. I can say that the
province of Ragusa is a little treasure inside the big
treasure that is the Sicily. So you you have to
(06:26):
you have the possibility, the opportunity to discover there's little treasure.
Speaker 6 (06:33):
Yeah, you know, well, well we certainly did. You did
it a little bit more than me because you actually
were in that region for the for the pre trips
that company Sicily of Premier Melanie. I was actually further
east in.
Speaker 2 (06:43):
Noto, which will be covering events. We actually just put
in more contacts. The Sicily on Premier took place in Modica,
which is the center of this incredible chocolate. It's kind
of like a grainy Aztecian chocolate. It's very very famous.
So there's so much there. So Gaetana, you, uh, this
(07:03):
is interesting. You studied pharmacology. I guess you're going to
be a pharmacist, but then you decided to join the
family business, which you did at nineteen ninety six, at
the age of twenty three, after completing your studies. What
made you decide to make that career change and then
(07:24):
join your father, who we understand is in his nineties
and still riding a bicycle. But you really have taken
over the business and done a lot with it. What
prompted you to do it was a desire to be
part of the family business or anything else.
Speaker 4 (07:41):
Yes, it's true, I studied a pharmacist because of my
father thinks that was a too strong a woman in
the agriculture involved in agriculture. But maybe all my family
that was involved in agriculture transmits me the passion of agriculture.
(08:06):
So I was very I felt a love for the
province of Ragusa, the story of my family that was
so important in the wine business, and the story of
Diffra Pato and Cerasulo de Victoria. That I considered that
the wine very little in terms of numbers, but very
(08:30):
important in the future. So these three reasons makes me
very happy to start.
Speaker 5 (08:38):
To work together.
Speaker 4 (08:41):
In the But I can say that the work for
me is the work right is the continuity. The continuity
for me means not only to see the past, but
to understand the value of what you have to bring
(09:03):
this value in the future. So at the beginning, I
immediately start with a vision from Whoman, a lot of ideas,
a lot of passion, a lot of energy. Very I
think that was important for me to have this passion
(09:27):
in I want that people love this place, loves this story,
and loves the frapato est Victoria. This was the three
things very important for me. But from the beginning I
want to work in with the mind of vasion, ideas
(09:49):
and my energy because thanks to my parents, I have
a vision very international, not only Sicilian, and so my
pleasure was to communicate how this was beautiful to the world.
Speaker 6 (10:09):
Tatana. Let's let's try to define it a little bit
further with when you when your family originally started growing grapes,
you were selling them off and selling the wine off
to other places and shipping it out to France and
other countries. When was the decision made to start making
your own wine and bottling it as a vlla dela
(10:31):
cot wine.
Speaker 4 (10:32):
Oh yes, my father decided to make a valet de
lact in nineteen eighty one, and in nineteen ninety six
I decided. Ninety four, I decided inter and to work
with him. At the beginning, of course, I worked in
the developer of international marketing and business and This was
(10:56):
a very secret of our partnership because he works in
the cultivate in the vineyards and I work in the world.
Speaker 5 (11:05):
That's what's the secret.
Speaker 4 (11:07):
To go very well together, very far, with the same focus,
one inside and the others outside.
Speaker 5 (11:17):
This is what's very important for me.
Speaker 2 (11:20):
Well, you have a wonderful personality for marketing sales.
Speaker 3 (11:23):
And when we first.
Speaker 2 (11:24):
Met you, we were at a grand tasting. You know,
there's always a grand tasting at Sicilia ent Premier, and
your public relations representative brought you over and we hit
it off immediately, and the wines were.
Speaker 3 (11:36):
Just so good. I just I.
Speaker 2 (11:38):
We love the wines from this area. So let's talk
about place now. Valadelcata is located.
Speaker 3 (11:44):
In the Classical zone.
Speaker 2 (11:46):
There's three regions that are dedicated to Terraswolla, the Victoria DOCG,
which is the only DOCG at this time in Sicily.
The wine is a blend of rapato and Nero Diavolo.
Speaker 3 (12:00):
Makes this area so special for growing.
Speaker 2 (12:05):
As you mentioned, specifically for Poto, because nerodovolo has grown
any everywhere, but making these wines.
Speaker 4 (12:11):
Talk to us, of course, Melanie, you say something very
very important because this province of the presence of the
frato starting from the eighteenth centuriests and before that became
together with.
Speaker 5 (12:31):
Victoria, and of course uh.
Speaker 4 (12:34):
The the small province with the different soils, and also
the climate, the natural the biodiversity, and also the climate.
The climate it's a particular enough, it's not so hot,
there is a windy so all the things makes the
(12:58):
frapato very especially in the province of Ragusa, with the
characteristic that you cannot find outside of the province of Oraguza.
In fact, there is a very important distinction between the
frapato dio c Vittoria and frapato doo c Sicilia. Frapato
(13:20):
doo c Victoria you can make only in the province
Raguza and frapato doc Sichilia you can make everywhere else.
And of course if you make the two battles together,
you understand how different is different patus. So this cherasolo
di Vitoria when the frapato became together with the neodabola,
(13:44):
because also the narodabola the province of Raguza as a
characteristic of elegance, and for example, the color is more light,
it's not very deep color, but it's a very velvet
and elegant. So the combination of Pato and Rodabola that
gives the only day O CG that.
Speaker 5 (14:06):
We have now in Sicily Solo.
Speaker 4 (14:10):
I can say that represents exactly the characteristic of the
province of Ragusa, soils and clime and climate.
Speaker 5 (14:20):
So it's a very.
Speaker 4 (14:24):
Expression of the identity of this province.
Speaker 2 (14:29):
You know. I read let's talk about Fra Pato because
it is so unique to the Syria, and I have
to I have to smile.
Speaker 3 (14:36):
We have a friend who is on the trip, Christer.
Speaker 2 (14:39):
He's a big, very big name in Norway and he
really covers French wines with pleasure and he's probably got
a million awards from Bordeaux. But we were at the
reception the beautiful old home that is tied to your
family in Ragusa, and he said, I've discovered and I'm
charmed by Fra Pato.
Speaker 3 (15:02):
And I think it was he did.
Speaker 2 (15:03):
I think it was his first time visiting and he
was so taken by it.
Speaker 3 (15:08):
Now I've read what is that?
Speaker 2 (15:10):
What is the DNA the origin of Fra Pato, And
let's talk about a little bit more for anyone who
may not be familiar with it, who is not working
in wine but loves wine. I actually read that it
was a clone of San Giovesi. I read that from
an Italian study. Could you clarify and maybe go deeper in.
Speaker 4 (15:26):
That, Yes, of course, yes there is there are there
are status that's uh, the DNA of the Frato as
something in common with the DNA of sanjoves That's exactly
how happened in the human being. The area where you
grew from many many many years give you a mark
(15:51):
with a great characteristic of identity. So we can say
Thatto and San Jovese, now there are really different, rent
because the permanent of the Fra Pato inside the province
of Ragusa and this soil.
Speaker 5 (16:07):
In this became.
Speaker 4 (16:10):
An identity very strong and characteristic, very unique for the
Fra Parto. So I can say that we can consider
it the Fra Pato a very ancient grace from the
Fra Parto in fact one time. So we call fo Victoria.
Speaker 5 (16:30):
And you are reason.
Speaker 4 (16:31):
Melani when you say that the Fra Pao, it's charming.
When I started to work, I was you know that
when you are a pioneer, you have to step, you
have to run with a lot of obstaculus.
Speaker 5 (16:48):
That always I believe in this.
Speaker 4 (16:53):
Small grit wine fra Pato, because I was sure that
this a light red with the note of intense, a
rospberry and a violet test in the mounth ruse, is
a wine for future because it is a great wine
for healthy food, it's a great wine for fish so
(17:17):
and also.
Speaker 5 (17:18):
As the characteristic of identity.
Speaker 4 (17:22):
So I always believed in this small wine that today
became charming. And in fact for that I started in
the last two years to work focus at much more
on differ. I makes a made a new fra pto
of contrada, and now I made another.
Speaker 5 (17:47):
Nut with the.
Speaker 4 (17:48):
Metal the ancestral, because different Pato represented, maybe for my
knowledge and maybe for my soil, something very special. And
I consider it the glamor, a charming fo and is
a fresco embousting.
Speaker 5 (18:11):
And I think that's the this.
Speaker 4 (18:13):
And sorry David the but women likes fra Pato very much.
Speaker 6 (18:20):
Men do too. I'll tell you that.
Speaker 2 (18:22):
Well.
Speaker 3 (18:22):
Christopher, I mean CHRISTI is like a he man, you know,
he's mister.
Speaker 6 (18:25):
He was like, I love I'll never forget. I'll never
forget my first for Pato. Actually, I was at a
lunch I was at a lunch in New York City
hosted by Alessio Planetta, who you know, and and he
had he was pouring. He was pouring a vertical of
of Neo Davolo from that he makes from Noto and
then and then all of a sudden, on the side
(18:45):
he decided to pour his Fra Pato. And I was like,
oh my god, this is just such a charming wine.
It's elegant, it's fresh, it's fruity, you can serve it
a little bit chilled on its own. It's just a
delightful wine.
Speaker 3 (18:57):
We you know, we've been talking about it, and.
Speaker 6 (18:59):
All of us talked about for the rest of the lock.
Speaker 2 (19:01):
But we've been talking about it's charm and elegance. Why
don't we discuss it and put it in context as
to if you like this wine, you'll love for Poto
so gaetana.
Speaker 3 (19:13):
For someone who's maybe not.
Speaker 2 (19:15):
Tasted for Pato di Vittoria, what would you most compare
it to in terms of its characteristics. For someone who
you want to say, come on over to our side.
Speaker 4 (19:31):
I can say that we can uh the Fra Pato
for his identity is uncomparable. It's it's really difficult to
compare this wine. But of course what I can say
that in these years grow up very much in.
Speaker 5 (19:51):
The quality and in an identity.
Speaker 4 (19:54):
So one time the fra pato was the wine where
the nose the bouquet became a very strong respect of
Today we arrived in a complexity of different pato without
using viarrels on any wood, because it does not necessary
(20:16):
for different pato.
Speaker 5 (20:18):
But today, for example, I have a true.
Speaker 4 (20:20):
Expression of pato, classic fra pato, the contrada that is
more concentration and more complexity, without any wood, fra pato sparkling.
Speaker 5 (20:33):
So the work that we Vallet de.
Speaker 4 (20:37):
La cat but not only Vallet de Lacate, are doing
on different pato makes something identity, strong identity and uncomparable.
Speaker 5 (20:49):
With the other wines in Sicily.
Speaker 4 (20:52):
And I can say because when I was younger and
I proposed different pato in the world, I always say, oh,
this is a pinole from Sicily, or maybe remembers a greinage.
But I can say today is uncomparable, uncomparable. Sorry for
(21:13):
my English wine. The fo is unique paco and it
is a very expression of identity of this part of Sicily.
So it's a really culture or the Frato represents the
culture of the beauticulture in this province of Aguza.
Speaker 2 (21:34):
That's inter say most of the my notes, you know,
and then I'll compare it. I felt a lot of
dried wild strawberries, dried raspberries, a little bit of cherry
so red fruit, very soft, very refreshing, more elegant than
you know, like Gamet from France has the same characteristics
(21:54):
and lovely, but more of a punchy, fun wine. I
thought for Pao had a little more subtly and maybe
from where not suddenly in fruit, but just more elegance.
Where game is just like the name game, it's.
Speaker 3 (22:07):
A lot of fun. Let's go play.
Speaker 2 (22:11):
Actually, I'm curious how it got its name because FRAPEI
frape is like a milkshake in France. Do you know
how it got its name Frapto or if there's.
Speaker 4 (22:20):
A town, Yes, yes, the name is says come from
Sicilian dialect, that's called rap Pato with R because of
the the the the grapes and the former of the grapes,
and so from this old name rap Pato, transformer will
(22:45):
transformer in frat battle. Of course, the great Gino Veronelli
when he wrote about my the f.
Speaker 5 (22:56):
The first time it brought.
Speaker 4 (22:59):
He wrote about a frape as you as you told before,
UH wrote writing that's all these wonderful nose reach of strawberry,
BlackBerry and raspberry made like a froper.
Speaker 5 (23:17):
But the original is.
Speaker 4 (23:18):
A dialect, a dialect to Sicilian name that is rap Pato.
Speaker 3 (23:25):
That's it. I think I remember that one of the
wineries we visited.
Speaker 2 (23:28):
We were going through the genealogy now for Poto also
is one of the two grapes blended to make chiroswallow
d Victoria do cg wines, which I do want to
touch on because it's an important factor in that those wines.
My notes, I think because of the addition of nero diabolo,
you get much more blue or fruit on those wines,
(23:51):
big BlackBerry, blueberry, and a little more depth to it there.
Speaker 3 (23:57):
When we when I visited, we actually did.
Speaker 2 (24:01):
Verticals on the wines to see how they age. Why
don't you explain We've done a lot on We did
a show on cher as well a divatoria when we
got back from Sicily, But why don't you explain on
how the percentages work so people understand the importance of
a plato when blending to make sure as well as divatora.
Speaker 5 (24:22):
Oh yes, of course, starting from fra pato.
Speaker 4 (24:27):
You can our our visitors understood that the fra pato
is we love very much.
Speaker 5 (24:33):
It's a light, a light to red wine.
Speaker 4 (24:38):
Uh.
Speaker 5 (24:38):
Together with the nero dabola.
Speaker 4 (24:41):
In nineteen seventy three we decided to make the chlodoc
that became a DOOCG in two thousand and five. The
presence of the nero dabola gives us more structure to.
Speaker 5 (24:56):
The wine and more long aging with the.
Speaker 4 (25:00):
Don't consider the Cherosolo di Vittoria a wine for long
long aging because.
Speaker 5 (25:06):
Of the fra pato inside.
Speaker 4 (25:08):
But of course we have vertical testing and we test
the battle over twenty eleven, two thousand and fifteen. And
what I can say in my experience, that's at the
beginning when we major solo. The Victoria Vallee blact was
made from seventy percent of nerdabola and thirty percent fato.
(25:34):
After many working on it, I understand that the perfect
blend is sixty forty because you need to to smell
and you need to find the frapato inside the cherasuolo.
But in a completely different combination of frapato under percent.
(25:55):
So the the two combination of the two gentle grapes,
because in the province of Ragusa, I can repeat that
the two wines are very gentle.
Speaker 5 (26:08):
The nerodaba became more gentle and velvet.
Speaker 4 (26:12):
So the combination of these two wines, two grapes inside
the chera swallow gives a wine of medium body structure.
And one of the things that I can say is
the cheris vitoria is a really food friendly because it's
(26:32):
always go on the side of the food, never cover
of the food, so it's the perfect for spicy food,
for barbecue. There's a combination whether the smell and the
energy of different patos and the taste of nerodabola makes
(26:54):
this wine very pleasant to drink. So I can say
that the narodavla and proparty together in a blend that
makes a very gentle wine and mbidium body structure for
long aging seven years eight years. Of course we testing
older than these. Of course, the period the very good.
(27:20):
The time to drink the drinkable wine is inside this time.
Speaker 6 (27:27):
You know, I think it's interesting a lot of I
think a lot of that has to do with the
soils in this region as well, because if you Melanie,
if you look at Narodovlo that comes from further west
in Sicily and in the plains of Memphi, et cetera,
it's a much denser, riper, richer style of narrowdobla, but
grown in the soils of this region Ragusa and also
(27:49):
in Notto. It's because of the chalkiness and the minerality
and the soil that comes out of it, you get
a lot. You get a much more elegant style of narodovla,
and that really plays well to the to the lightness
of the frapatos to make this wine what it is
exactly so titana.
Speaker 3 (28:05):
Actually it's a good segue.
Speaker 2 (28:06):
What was interesting is when you go to and you
can visit Balladela Kata and we saw the renovated palmento
and dispensary and it was fabulous.
Speaker 3 (28:17):
It's like a museum, but.
Speaker 2 (28:19):
You have a large tasting room.
Speaker 3 (28:21):
Area with a display of your the seven.
Speaker 2 (28:24):
Soils, and with each of the soils is a very
specific wine that results from it. Since David mentioned the
soils for the wines and how they're different for Neirodovola,
why don't we start with the soils of the Nerodavla
and the for pato, and it described them and why
they lend themselves to the style that comes from these wines.
Speaker 3 (28:49):
And then we'll go to some of your other ones.
Speaker 4 (28:51):
This was this was something very very important because I
saw my father every time say you replants the vineyards,
that it replants exactly in the same place, a frapato
in the same place of rapato, the grilla in the same.
Speaker 5 (29:09):
Soil of the and also this, and he saw.
Speaker 4 (29:15):
Me because it was sure that the Veneers in this
characteristic soil was better and it was the maximum expression
for the wine. After that I saw that in the
blink testing people recognized always time mafrapato, mitro swallow. And
(29:36):
so together with my father before with the experimentation and
then with analytic dates, we understood we have seven different
soil soils in the Veneers organic for starting from the
yellow soil. As you see that the old, the structure,
(29:57):
the old the palminto and all these panca is a
sans like sense from the beach, because we are.
Speaker 5 (30:07):
Not very far from from the beach. And this gives
to the green lords zaga minerality.
Speaker 4 (30:15):
Sapidity, so specialty characteristic from the yellow soil. For the
fra bato, we have the black soil with the white stone,
and this particularly clay gives to the roots the possibility
to go in deep, and the frapato in this particularly
(30:37):
soil is an explosion of strawberry and BlackBerry that we
told before for example, the then we have a clay
more compact without any space, and we and there with
we have the nerodabola and the cherr solo, the vittoria
(30:59):
dog the c g come.
Speaker 5 (31:01):
From red soil.
Speaker 4 (31:02):
So in the high part of the vineyards we have
a deep red soil for nerodabola and light red soil
from frapato that go inside the cheraswallow. So the two
frapatos come from different soils, gives two wines completely.
Speaker 5 (31:22):
Different to this fra pato.
Speaker 4 (31:24):
And this seven soil gives to me the opportunity to
understand how value is the different soil that you have
in your vineyards, how the soil represents your real identity.
Speaker 2 (31:43):
You know, it's interesting question with the red and the orange,
and just so for everyone viewing and watching. If you
go to the Valle dela Cotta's website v A. L. L. E. D. E.
L l A C A t E dot com. They
actually have seven soils per seven wines. And as you're talking,
I'm thinking, if every wine tasting had a cup of
soil with a cup of wine glass of wine, we
(32:05):
probably all really understand everything a lot better, because that's.
Speaker 3 (32:08):
Really what it was like when we visited this kind
of tasting room. There was the.
Speaker 2 (32:14):
Soil in a beautiful vase and then the bottle.
Speaker 6 (32:19):
Does that go back to the time I heard it saying,
so I licked the rock when I was.
Speaker 2 (32:23):
In the vineyard, Well, you know, we sniffed, Remember we
were sniffing soil, and Luca you do you list.
Speaker 6 (32:29):
The seven soil types on the websites, and it's great
exercise and it's really nice to see on the website
that you're that you're that you've dialed in and really
explained where each grape is grown and why it's grown.
Speaker 2 (32:40):
So what makes the orange and red orange red and
ochre red? What brings it that color which you do
see throughout the specific area of the victoria.
Speaker 5 (32:52):
Is that, oh, yes, the orange is also here.
Speaker 4 (32:58):
Have you seen we have a beautiful garden the orange?
But that is the biodiversity is a very significant area
for the orangese. But it's not you know that in
the province of Catania is the orange with the red inside.
Speaker 5 (33:16):
Uh, there's the oranger.
Speaker 4 (33:17):
Is the oranger novel Valentia is another typical another another
type of oranges, and but very very very good for
Jewish and we have oranges every everywhere in.
Speaker 5 (33:39):
Our estate, not only in the state for the oranges.
Speaker 4 (33:43):
And of course I can say about the seven soils
that this project changing completely in my life because I
really understood to have a really treasure in my hands
and I have clear is in my project, in my strategy,
(34:04):
and I understand how value is the terroir. Every people
knows that this when when you have different soils, and
you have you can understand how the same grapes became
different in depend on the soil, the red soil, the
(34:27):
red soil for the.
Speaker 5 (34:29):
And the black soil for the frat contrada.
Speaker 4 (34:34):
You understand how the nature, how the soil makes the
different in the in a in a way to produce
production quality wine.
Speaker 2 (34:45):
Always feel guy Tina David when you when you go
on these wonderful wine trups, you've got to go to
the vineyards. You've got to put your feet in the soil,
smell the soil, smell the flowers, and look what's growing around.
Because all that underbrush and the flora, flowers and the
trees all contribute to the biodiversity that goes into soil,
(35:09):
that nurtures the vines, and it creates that expression. Sometimes
when I'm tasting wines, I'll say, I'll ask what else
has grown in the area, because oranges were orange for
the occasion.
Speaker 3 (35:19):
Oranges and carab.
Speaker 2 (35:22):
Is interesting, and the olive notes and some wines.
Speaker 3 (35:27):
It all comes from that vegetation and the soil. It's
it all kind of goes together.
Speaker 2 (35:35):
We were somewhere oh and Orviedo, and I kept there
was oleander trees everywhere, and I kept getting the essence
of oleander and.
Speaker 3 (35:43):
Some of those wines.
Speaker 2 (35:45):
So it's really important to do that and whenever you can,
and for people who are doing wine tastings to bring
soil if they can and other images of the vineyards
with them so that you can better process that. It's
very important.
Speaker 5 (35:59):
It's very important.
Speaker 4 (36:00):
And you are completely reason, Melanie, because I grow up
in this state when where my father learn me the
respect of the natural and the value of the biodiversity.
As you can see, we have orange trees and herbs
and lots of the flora. And so the veniers is
(36:25):
not only veniors, but they stay inside the complex.
Speaker 5 (36:29):
And natural and this is very important to also.
Speaker 4 (36:35):
The nature is involved in your veneers and this is
very important to also to.
Speaker 3 (36:43):
Yeah, what else do you farm?
Speaker 2 (36:45):
Do you talk the because you got eighty hectors, how
many of that is undervine all the divine and what
else do you farm?
Speaker 5 (36:53):
Oh?
Speaker 4 (36:53):
Yes, we work on a fifty actors really organic and
then we have the orange trees, we have herbs, we
have oliver oils also the trees of the olive oils,
so we we have not more than and also we
(37:14):
have a very selection and other things very important that
I want to say. For the Vallet Blacate winery, the
type of the soils has a very u less heel
the four actors, so we don't produce a lot of
wine grapes because the soil doesn't allow this. And this
(37:37):
is something very important. Another characteristic of this winery in
this vineyards ballet the la cat So we work on
fifty actors in vineyards and then it's beautiful. Other trees
we work on the olive oil.
Speaker 5 (37:52):
But I don't want to work in oil.
Speaker 4 (37:54):
Because it's another big work and I I wanted to
grow up but in the wine and my ideas and
my philosophy in the fra batto. So I told you
my father look at someone that's for olive oil.
Speaker 6 (38:12):
Well, there's a lot of olives grown on and a
lot of other people making alibi. You're probably okay if
you don't do it.
Speaker 3 (38:18):
Also, sure you know you you touched on. And I
want to bring up before we talk about hospitality.
Speaker 2 (38:24):
You validel Conta introduced a petnap made in the ancestral
method from for Pato.
Speaker 3 (38:31):
It's new. It was actually.
Speaker 2 (38:32):
Introduced at as Savini Sicilia's Sicilia on premur.
Speaker 3 (38:37):
It's a low alcohol wine.
Speaker 2 (38:39):
I loved it.
Speaker 3 (38:40):
It was it was It was the first thing we
served before we had this amazing lunch, amazing lunch, and.
Speaker 2 (38:47):
I thought it was absolutely delightful. Why did you decide
to move into that direction, because we you know, we
have a love hate with pet nets. We've had some
pretty lousy ones. This one was really good and it's
just the beginning of another direction you're gonna go with
your wines.
Speaker 5 (39:03):
I think that I can say that's my my benners
and my wine, or.
Speaker 4 (39:10):
I'm max this uh as a classic despite my brain
is not so classic. But my fra Pato classic, my
contrada fo. So I can't say that the ancestral is
an old method to make the sparkling. Why so I
(39:32):
don't think I lose my traditional way with this uh.
This this wine in the sense of traditional, but of
course is a very energy and for me represent how
the zuberans displosion of.
Speaker 5 (39:52):
The fra pato, So the the the it's a rose
with a chant of our grooms.
Speaker 4 (40:00):
And yes, of course the only things that I did
the not classical is the level, because the level of
this wine is a little bit outside of my classic
level of historical level, for example, in the frapato, the
contrada the level I design with the with the level
(40:25):
that I have in the in the winery from nineteen
zero six made from my grandfather in this field Auro,
I asked you to my nephew to design this level
from his his grandfather. So but I consider I consider
(40:47):
the ancestral all.
Speaker 5 (40:49):
The metal dools. So I don't think I moved from
my classicity.
Speaker 4 (40:54):
But the reality, the reality is that I'm working a
lot on the fra pato grape through going to the
three different directions classic, contrada and sparkling, and that three
wines represent the identity of Baladelat into different way.
Speaker 5 (41:20):
And this is my my focus on the future.
Speaker 4 (41:24):
Continue to work on the ferto and try to make
the different expression of the fracato. And this pet nat
is a new a new for me, is a new
style of the ferto. Another another style from the fat
from Vallet.
Speaker 2 (41:46):
Remind me the name and my notes are not up,
but what was the name of that one? And is
it going to be available through your importer in the
United States.
Speaker 4 (41:54):
Yes, the name is the field door. That's the means
in English is the line goal, that's the line gold.
Speaker 5 (42:03):
There is some gold line that to represent.
Speaker 4 (42:10):
I think the passion of the agriculture of people, that's
the worker on the on the estate and the relationship
with the natural. So Phil Doo is the line gold,
I think a link from people that's works in agriculture.
Speaker 3 (42:29):
I really liked it.
Speaker 2 (42:30):
I really liked it, and particularly in the hot summer
days right now, I think we put.
Speaker 6 (42:36):
It in the reception at the family, at the family
dinner that we all that everybody attended in Regusa the
last evening of Premier.
Speaker 3 (42:43):
Yeah, it was just really garden party.
Speaker 2 (42:47):
So that garden party, there was a beautiful you organized.
There was this incredible at the very end of the
sicily ent Premiere, we got to go to this Regusa
event with the garden party and a very historic house.
Speaker 3 (42:59):
Tell us about house.
Speaker 2 (43:00):
I was a little confious because at one point I'm like,
have I been here before? Because it's a Dona for God,
tell us about the history of this house and how
it's tied to your family.
Speaker 4 (43:08):
Yes, yes it is because the name of the family
is Aretso of Dona Fugata is completely and other things
of Dona Forgata wine because Dona Forgata comes from the book,
the book of Gato Pardo.
Speaker 5 (43:27):
So the arets of Dona Fugata is because this was
the Contrada Dona Forgata that was.
Speaker 4 (43:33):
Here in the province of Goa. The and the Baron
Aretzo of Dona Fugata makes this. This palace was made
after the earthquake in sixteen ninety three. Uh He started
to the construct The construction dates bay dates back at
(43:57):
the seventeenth and was completed during the eighteenth But this
pallat represents the essense of Ragusa Ibla that you see.
It's a very small town, but it's a inside this
balance you can understand how was the life in the
(44:19):
in the in the Ibla so and.
Speaker 5 (44:22):
The baron rightso was a.
Speaker 4 (44:26):
Person very illuminated with a great vision, and so you
can see how this I can say that the province
of Ragusa and the palace is the expression of the
identity of people that leaves in the.
Speaker 5 (44:43):
Province of Ragusa.
Speaker 4 (44:44):
Very strong work worker, a very simple person, but with
a very good I can say, good characteristic in the
wine and the food and the heart, a great.
Speaker 2 (45:00):
Lifestyle.
Speaker 4 (45:02):
I can say that the province Raguza is has a
great lifestyle.
Speaker 2 (45:07):
Well, yeah, you know what I learned because we did this,
we got to tour this. There was also this giant
donna Fugata Castello. Yes, it was incredible. And then there's
the Palazzo, and then we were also in Victoria, and
then there's this beautiful buildings of Moniga.
Speaker 3 (45:24):
And I said to the tour guy, just sicily plug
because they're awesome. I said, there seems to have been
great wealth here.
Speaker 2 (45:32):
I mean, these are gorgeous, gorgeous palazzos and buildings, and
the inside were these beautiful tapestries and fabrics, and she
said yes, because this area is the heart of farming.
And when she put it into condext like all the tomatoes, oranges, lemons, wheat,
carab cacao that is sold to the world, I'm like, wow,
(45:58):
that is amazing.
Speaker 3 (45:59):
That is why this area which is you know.
Speaker 2 (46:02):
You think farming and agriculture, and I think about the
poor farmers in the Midwest that are always struggling United States.
But this is the supplier to the world of all
these amazing products from Sicily, and it created a generational wealth.
And I'm sure because the families reinvested and reinvested because
they're hardworking, committed and as a result you see these
(46:23):
beautiful buildings and incredible food and in fact, two things
we want to talk about for people who may want
to visit, because we've hopeby wetted everybody's appetite. First of all,
Valadela Cotta has a hospitality program, which I was happy
to experience because I had one of the best meals
ever prepared by a woman who you should let everybody
(46:47):
know she is, but tell us about how you can visit,
what to experience and opportunities to visiting Valadila Cotta.
Speaker 4 (46:54):
Of course, my idea was forever that the wine is
something to add to share with the people and with food.
Speaker 5 (47:03):
For that reason, at the beginning, I create a place.
Speaker 4 (47:07):
That's called the household pairing, where the chef cooking looking
for a right combination between the frato or the cherrazolo
or the grilla with a specific with a specific plate,
because I always think that so we have a lot
(47:29):
of experience starting for the tracking inside the veniers, not
with this tempera tore at the moment, maybe the is better.
But for example, they can have a vertical testing of
a fra pato and the chef cooking a different plate
(47:51):
for different vintage of the frapato, a vertical testing of
cherre swallow.
Speaker 5 (47:57):
Because every vintage needs a different play.
Speaker 4 (48:02):
But and other things is that we make a cooking
class for homemade the pasta.
Speaker 5 (48:08):
So the chef learned to the people to.
Speaker 4 (48:11):
Make the all made pasta and then they cook it
together and then they drink and eat together. So my experience,
there are a lot of experience that you can make
in the Valade la cart simply testing the lunch cooking lessons,
(48:31):
because I always believe that the experience in Cybal de
la Cart is an immersion in a deep of val
de la cat reality. So I want that people understand
in that time the sense of this part of Sicily.
And we have a lot of the of the of
(48:53):
the testing and experience, and the tourists loves to stay
in vald la Cart.
Speaker 5 (48:59):
The only problem that the tourists that don't want to
go away.
Speaker 2 (49:03):
So well, once you get there, you are kind of seduced.
I mean, I you know, I still am talking about
the Timbali I had and our lunch, and I'm determined
to learn how to make it.
Speaker 5 (49:17):
It was.
Speaker 3 (49:18):
It was just epic.
Speaker 2 (49:19):
It was so good and it's a very specific dish
for Sicily, Timbali. And then then we watched the Big
Night recently on the plane coming back from Middle again
and they were making it Timbali, and I've just got
to learn how to make it.
Speaker 3 (49:35):
I think the hospitality program is important.
Speaker 2 (49:37):
I think a couple of things we want to underscore
as we wrap this up that Valadela Cota is a
very important winery in the Ragusa province, in the Victoria
area that it is known for many wines, but it's
putting a big emphasis on for Pato, which is very
unique in this specific region.
Speaker 3 (49:58):
For Poto Deep Vittoria, which.
Speaker 2 (50:00):
Guyitana underscored is unlike any other for patas you may
taste anywhere else. For Pato is an important blend to
make the very unique Jerusula d Victoria Docg wines only.
Speaker 3 (50:12):
Made in this area.
Speaker 2 (50:14):
And there's many different other wines we touched on the
CLEO as well and some others. And you can visit
Valade Coloda and they have a great program hospitality program
and you can learn a lot as well if you
go on the website.
Speaker 3 (50:27):
So we can't wait to come back and visit with you.
Speaker 2 (50:29):
We want to thank you Guysana again, try to stay
cool in this very hot summer in Sicily, and we
look forward to a return visit to Sicily and to
hopefully both of us to Valadela Coata soon.
Speaker 5 (50:43):
Thank you so much Melanie and David.
Speaker 4 (50:45):
And now I'm making also three bedrooms, so I wait
for you for a new hospitality perfect.
Speaker 6 (50:53):
We look forward to visiting and spending night with you.
Speaker 5 (50:55):
Thank you, Thank you.
Speaker 2 (50:57):
All right, that wraps up another edition know the Connected
Table with Melanie Young and David Ransom. You're Insatiably Curious
colony a couple. Listen to all our shows and over
sixty five podcast channels on YouTube at the Connected Table
TV or talk for media, and please share comments with us.
We'd love to hear from you at Theconnected table dot
(51:18):
com and follow us on Instagram at the Connected Table.
We want to always stay connected with you, and we
always want you to stay insatiably curious.
Speaker 3 (51:29):
Chao Chow Chin chin
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:40):
Welcome to the Connected Table where your hosts, Melanie Young
and David ransome. You're insatiably curious culinary couple. We travel
the world to bring you the amazing stories and people
and places that we meet discover along the way. We
want you to eat, drink, explore, and be inspired. And
(01:01):
today we're taking you to a place we have visited
and spotlighted often sicily, but a very specific area, and
we actually have a guest on She was on our
show many many years ago when we had just started
because we're in one o thirteenth year, but we had
actually not been to her estate. I had the great
(01:22):
privilege of going doing Sicily on Premier which is hosted
by Osavino Cecilia this year in May Gratzia Pertuti, and
we're visiting today with Gaetama Yakano. She's a sixth generation
member of a family who has been producing wine in
southern Sicily since the nineteenth century. The winery is called
(01:43):
Vala de la Cata. And all I can say, David
is when we were driving down, we were doing this
special route in Vittoria call it Cheriswola di Vittoria docg
Wine route and driving into her estate uc Juste and
rows of these giant saple palms, they're just sago palms,
(02:04):
are huge palm trees, and this very fertile river valley
with farms everywhere, it's just stunning. And then we get
to her property and now she joins us today on
the connected table.
Speaker 3 (02:17):
Welcome back, Guitana.
Speaker 4 (02:20):
Thank you very much. I'm very pleased to see you again.
Far but not so far with the hower hat.
Speaker 2 (02:28):
Well, what's remarkable when you drive into a valade Kata,
which is very large, as you see these orange orange
red soils which are so unique to this area. We
know that you were you produce organic wines from eighty
hectars in seven seven separate subsoils, which we're going to
talk about. But first let's start the way we always
(02:52):
do talk to us about your family because you are
the sixth generation, so you have a very long lineage.
Is it always been in the Victoria area or elsewhere
as well.
Speaker 4 (03:05):
Yes, my family, Yakuno family is a very was born
in the province of Ragusa originally and we are always
involved in agricultural cultivation. We today we are also an
orange organic state and the vineyards.
Speaker 5 (03:26):
Of course. But the story of the specific place.
Speaker 4 (03:30):
Where we are today we are talking today. The date
was in the end of nineteen when my grand grandfather
decided to buy this property because he wants to make frapato,
especially fra pato, and so he built the old building
(03:55):
with the architecture architectural nineteenth century, the whole the press
room that we call implemento and the old the dispenser
that is the old seller. This started when my family
is one of the best family in the in the
(04:17):
uh Sicilian envelope of the vineyards because the Sicilian the
work of my family at the beginning was to send
the wine frapato in the south of France through the
(04:38):
little arbor of Scholiti. This is this is the first
work that's my family did. And the wine inside the
little barrels was the fra pato and also when it
became chera swallow a reality inside that there was also frapato.
(04:59):
So and now the things that I can say very
important is this, this was a symbol of the viticulture
of the area of the province of Ragusa where we
are located.
Speaker 2 (05:16):
You know, this area Ragusa, And just to put it
into context for our viewers and listeners, it is in
southern Italy, kind of south central. It is really a
bread basket, a major bread basket of Sicily. Just so
many famous products are grown there. You mentioned citrus, oranges, lemons,
(05:37):
carib durham wheat, very special wheats uh and of course
olives and grapes and very unique grapes to this area
and really a wonderful place to visit. Ragusa itself is
a beautiful city.
Speaker 3 (05:53):
It's beautiful.
Speaker 6 (05:55):
It's one of the Baroque cities of Sicily.
Speaker 3 (05:57):
It's just gorgeous. You're in the Baroque.
Speaker 2 (05:59):
You're gonna love of southern Sicily and particularly Ragusa.
Speaker 4 (06:03):
Yes, you know that the in the province of Ragusa,
we have the three seaties and the UNESCO protection that
are Agusa, Ibla, Modica Chicly. I can say that the
province of Ragusa is a little treasure inside the big
treasure that is the Sicily. So you you have to
(06:26):
you have the possibility, the opportunity to discover there's little treasure.
Speaker 6 (06:33):
Yeah, you know, well, well we certainly did. You did
it a little bit more than me because you actually
were in that region for the for the pre trips
that company Sicily of Premier Melanie. I was actually further
east in.
Speaker 2 (06:43):
Noto, which will be covering events. We actually just put
in more contacts. The Sicily on Premier took place in Modica,
which is the center of this incredible chocolate. It's kind
of like a grainy Aztecian chocolate. It's very very famous.
So there's so much there. So Gaetana, you, uh, this
(07:03):
is interesting. You studied pharmacology. I guess you're going to
be a pharmacist, but then you decided to join the
family business, which you did at nineteen ninety six, at
the age of twenty three, after completing your studies. What
made you decide to make that career change and then
(07:24):
join your father, who we understand is in his nineties
and still riding a bicycle. But you really have taken
over the business and done a lot with it. What
prompted you to do it was a desire to be
part of the family business or anything else.
Speaker 4 (07:41):
Yes, it's true, I studied a pharmacist because of my
father thinks that was a too strong a woman in
the agriculture involved in agriculture. But maybe all my family
that was involved in agriculture transmits me the passion of agriculture.
(08:06):
So I was very I felt a love for the
province of Ragusa, the story of my family that was
so important in the wine business, and the story of
Diffra Pato and Cerasulo de Victoria. That I considered that
the wine very little in terms of numbers, but very
(08:30):
important in the future. So these three reasons makes me
very happy to start.
Speaker 5 (08:38):
To work together.
Speaker 4 (08:41):
In the But I can say that the work for
me is the work right is the continuity. The continuity
for me means not only to see the past, but
to understand the value of what you have to bring
(09:03):
this value in the future. So at the beginning, I
immediately start with a vision from Whoman, a lot of ideas,
a lot of passion, a lot of energy. Very I
think that was important for me to have this passion
(09:27):
in I want that people love this place, loves this story,
and loves the frapato est Victoria. This was the three
things very important for me. But from the beginning I
want to work in with the mind of vasion, ideas
(09:49):
and my energy because thanks to my parents, I have
a vision very international, not only Sicilian, and so my
pleasure was to communicate how this was beautiful to the world.
Speaker 6 (10:09):
Tatana. Let's let's try to define it a little bit
further with when you when your family originally started growing grapes,
you were selling them off and selling the wine off
to other places and shipping it out to France and
other countries. When was the decision made to start making
your own wine and bottling it as a vlla dela
(10:31):
cot wine.
Speaker 4 (10:32):
Oh yes, my father decided to make a valet de
lact in nineteen eighty one, and in nineteen ninety six
I decided. Ninety four, I decided inter and to work
with him. At the beginning, of course, I worked in
the developer of international marketing and business and This was
(10:56):
a very secret of our partnership because he works in
the cultivate in the vineyards and I work in the world.
Speaker 5 (11:05):
That's what's the secret.
Speaker 4 (11:07):
To go very well together, very far, with the same focus,
one inside and the others outside.
Speaker 5 (11:17):
This is what's very important for me.
Speaker 2 (11:20):
Well, you have a wonderful personality for marketing sales.
Speaker 3 (11:23):
And when we first.
Speaker 2 (11:24):
Met you, we were at a grand tasting. You know,
there's always a grand tasting at Sicilia ent Premier, and
your public relations representative brought you over and we hit
it off immediately, and the wines were.
Speaker 3 (11:36):
Just so good. I just I.
Speaker 2 (11:38):
We love the wines from this area. So let's talk
about place now. Valadelcata is located.
Speaker 3 (11:44):
In the Classical zone.
Speaker 2 (11:46):
There's three regions that are dedicated to Terraswolla, the Victoria DOCG,
which is the only DOCG at this time in Sicily.
The wine is a blend of rapato and Nero Diavolo.
Speaker 3 (12:00):
Makes this area so special for growing.
Speaker 2 (12:05):
As you mentioned, specifically for Poto, because nerodovolo has grown
any everywhere, but making these wines.
Speaker 4 (12:11):
Talk to us, of course, Melanie, you say something very
very important because this province of the presence of the
frato starting from the eighteenth centuriests and before that became
together with.
Speaker 5 (12:31):
Victoria, and of course uh.
Speaker 4 (12:34):
The the small province with the different soils, and also
the climate, the natural the biodiversity, and also the climate.
The climate it's a particular enough, it's not so hot,
there is a windy so all the things makes the
(12:58):
frapato very especially in the province of Ragusa, with the
characteristic that you cannot find outside of the province of Oraguza.
In fact, there is a very important distinction between the
frapato dio c Vittoria and frapato doo c Sicilia. Frapato
(13:20):
doo c Victoria you can make only in the province
Raguza and frapato doc Sichilia you can make everywhere else.
And of course if you make the two battles together,
you understand how different is different patus. So this cherasolo
di Vitoria when the frapato became together with the neodabola,
(13:44):
because also the narodabola the province of Raguza as a
characteristic of elegance, and for example, the color is more light,
it's not very deep color, but it's a very velvet
and elegant. So the combination of Pato and Rodabola that
gives the only day O CG that.
Speaker 5 (14:06):
We have now in Sicily Solo.
Speaker 4 (14:10):
I can say that represents exactly the characteristic of the
province of Ragusa, soils and clime and climate.
Speaker 5 (14:20):
So it's a very.
Speaker 4 (14:24):
Expression of the identity of this province.
Speaker 2 (14:29):
You know. I read let's talk about Fra Pato because
it is so unique to the Syria, and I have
to I have to smile.
Speaker 3 (14:36):
We have a friend who is on the trip, Christer.
Speaker 2 (14:39):
He's a big, very big name in Norway and he
really covers French wines with pleasure and he's probably got
a million awards from Bordeaux. But we were at the
reception the beautiful old home that is tied to your
family in Ragusa, and he said, I've discovered and I'm
charmed by Fra Pato.
Speaker 3 (15:02):
And I think it was he did.
Speaker 2 (15:03):
I think it was his first time visiting and he
was so taken by it.
Speaker 3 (15:08):
Now I've read what is that?
Speaker 2 (15:10):
What is the DNA the origin of Fra Pato, And
let's talk about a little bit more for anyone who
may not be familiar with it, who is not working
in wine but loves wine. I actually read that it
was a clone of San Giovesi. I read that from
an Italian study. Could you clarify and maybe go deeper in.
Speaker 4 (15:26):
That, Yes, of course, yes there is there are there
are status that's uh, the DNA of the Frato as
something in common with the DNA of sanjoves That's exactly
how happened in the human being. The area where you
grew from many many many years give you a mark
(15:51):
with a great characteristic of identity. So we can say
Thatto and San Jovese, now there are really different, rent
because the permanent of the Fra Pato inside the province
of Ragusa and this soil.
Speaker 5 (16:07):
In this became.
Speaker 4 (16:10):
An identity very strong and characteristic, very unique for the
Fra Parto. So I can say that we can consider
it the Fra Pato a very ancient grace from the
Fra Parto in fact one time. So we call fo Victoria.
Speaker 5 (16:30):
And you are reason.
Speaker 4 (16:31):
Melani when you say that the Fra Pao, it's charming.
When I started to work, I was you know that
when you are a pioneer, you have to step, you
have to run with a lot of obstaculus.
Speaker 5 (16:48):
That always I believe in this.
Speaker 4 (16:53):
Small grit wine fra Pato, because I was sure that
this a light red with the note of intense, a
rospberry and a violet test in the mounth ruse, is
a wine for future because it is a great wine
for healthy food, it's a great wine for fish so
(17:17):
and also.
Speaker 5 (17:18):
As the characteristic of identity.
Speaker 4 (17:22):
So I always believed in this small wine that today
became charming. And in fact for that I started in
the last two years to work focus at much more
on differ. I makes a made a new fra pto
of contrada, and now I made another.
Speaker 5 (17:47):
Nut with the.
Speaker 4 (17:48):
Metal the ancestral, because different Pato represented, maybe for my
knowledge and maybe for my soil, something very special. And
I consider it the glamor, a charming fo and is
a fresco embousting.
Speaker 5 (18:11):
And I think that's the this.
Speaker 4 (18:13):
And sorry David the but women likes fra Pato very much.
Speaker 6 (18:20):
Men do too. I'll tell you that.
Speaker 2 (18:22):
Well.
Speaker 3 (18:22):
Christopher, I mean CHRISTI is like a he man, you know,
he's mister.
Speaker 6 (18:25):
He was like, I love I'll never forget. I'll never
forget my first for Pato. Actually, I was at a
lunch I was at a lunch in New York City
hosted by Alessio Planetta, who you know, and and he
had he was pouring. He was pouring a vertical of
of Neo Davolo from that he makes from Noto and
then and then all of a sudden, on the side
(18:45):
he decided to pour his Fra Pato. And I was like,
oh my god, this is just such a charming wine.
It's elegant, it's fresh, it's fruity, you can serve it
a little bit chilled on its own. It's just a
delightful wine.
Speaker 3 (18:57):
We you know, we've been talking about it, and.
Speaker 6 (18:59):
All of us talked about for the rest of the lock.
Speaker 2 (19:01):
But we've been talking about it's charm and elegance. Why
don't we discuss it and put it in context as
to if you like this wine, you'll love for Poto
so gaetana.
Speaker 3 (19:13):
For someone who's maybe not.
Speaker 2 (19:15):
Tasted for Pato di Vittoria, what would you most compare
it to in terms of its characteristics. For someone who
you want to say, come on over to our side.
Speaker 4 (19:31):
I can say that we can uh the Fra Pato
for his identity is uncomparable. It's it's really difficult to
compare this wine. But of course what I can say
that in these years grow up very much in.
Speaker 5 (19:51):
The quality and in an identity.
Speaker 4 (19:54):
So one time the fra pato was the wine where
the nose the bouquet became a very strong respect of
Today we arrived in a complexity of different pato without
using viarrels on any wood, because it does not necessary
(20:16):
for different pato.
Speaker 5 (20:18):
But today, for example, I have a true.
Speaker 4 (20:20):
Expression of pato, classic fra pato, the contrada that is
more concentration and more complexity, without any wood, fra pato sparkling.
Speaker 5 (20:33):
So the work that we Vallet de.
Speaker 4 (20:37):
La cat but not only Vallet de Lacate, are doing
on different pato makes something identity, strong identity and uncomparable.
Speaker 5 (20:49):
With the other wines in Sicily.
Speaker 4 (20:52):
And I can say because when I was younger and
I proposed different pato in the world, I always say, oh,
this is a pinole from Sicily, or maybe remembers a greinage.
But I can say today is uncomparable, uncomparable. Sorry for
(21:13):
my English wine. The fo is unique paco and it
is a very expression of identity of this part of Sicily.
So it's a really culture or the Frato represents the
culture of the beauticulture in this province of Aguza.
Speaker 2 (21:34):
That's inter say most of the my notes, you know,
and then I'll compare it. I felt a lot of
dried wild strawberries, dried raspberries, a little bit of cherry
so red fruit, very soft, very refreshing, more elegant than
you know, like Gamet from France has the same characteristics
(21:54):
and lovely, but more of a punchy, fun wine. I
thought for Pao had a little more subtly and maybe
from where not suddenly in fruit, but just more elegance.
Where game is just like the name game, it's.
Speaker 3 (22:07):
A lot of fun. Let's go play.
Speaker 2 (22:11):
Actually, I'm curious how it got its name because FRAPEI
frape is like a milkshake in France. Do you know
how it got its name Frapto or if there's.
Speaker 4 (22:20):
A town, Yes, yes, the name is says come from
Sicilian dialect, that's called rap Pato with R because of
the the the the grapes and the former of the grapes,
and so from this old name rap Pato, transformer will
(22:45):
transformer in frat battle. Of course, the great Gino Veronelli
when he wrote about my the f.
Speaker 5 (22:56):
The first time it brought.
Speaker 4 (22:59):
He wrote about a frape as you as you told before,
UH wrote writing that's all these wonderful nose reach of strawberry,
BlackBerry and raspberry made like a froper.
Speaker 5 (23:17):
But the original is.
Speaker 4 (23:18):
A dialect, a dialect to Sicilian name that is rap Pato.
Speaker 3 (23:25):
That's it. I think I remember that one of the
wineries we visited.
Speaker 2 (23:28):
We were going through the genealogy now for Poto also
is one of the two grapes blended to make chiroswallow
d Victoria do cg wines, which I do want to
touch on because it's an important factor in that those wines.
My notes, I think because of the addition of nero diabolo,
you get much more blue or fruit on those wines,
(23:51):
big BlackBerry, blueberry, and a little more depth to it there.
Speaker 3 (23:57):
When we when I visited, we actually did.
Speaker 2 (24:01):
Verticals on the wines to see how they age. Why
don't you explain We've done a lot on We did
a show on cher as well a divatoria when we
got back from Sicily, But why don't you explain on
how the percentages work so people understand the importance of
a plato when blending to make sure as well as divatora.
Speaker 5 (24:22):
Oh yes, of course, starting from fra pato.
Speaker 4 (24:27):
You can our our visitors understood that the fra pato
is we love very much.
Speaker 5 (24:33):
It's a light, a light to red wine.
Speaker 4 (24:38):
Uh.
Speaker 5 (24:38):
Together with the nero dabola.
Speaker 4 (24:41):
In nineteen seventy three we decided to make the chlodoc
that became a DOOCG in two thousand and five. The
presence of the nero dabola gives us more structure to.
Speaker 5 (24:56):
The wine and more long aging with the.
Speaker 4 (25:00):
Don't consider the Cherosolo di Vittoria a wine for long
long aging because.
Speaker 5 (25:06):
Of the fra pato inside.
Speaker 4 (25:08):
But of course we have vertical testing and we test
the battle over twenty eleven, two thousand and fifteen. And
what I can say in my experience, that's at the
beginning when we major solo. The Victoria Vallee blact was
made from seventy percent of nerdabola and thirty percent fato.
(25:34):
After many working on it, I understand that the perfect
blend is sixty forty because you need to to smell
and you need to find the frapato inside the cherasuolo.
But in a completely different combination of frapato under percent.
(25:55):
So the the two combination of the two gentle grapes,
because in the province of Ragusa, I can repeat that
the two wines are very gentle.
Speaker 5 (26:08):
The nerodaba became more gentle and velvet.
Speaker 4 (26:12):
So the combination of these two wines, two grapes inside
the chera swallow gives a wine of medium body structure.
And one of the things that I can say is
the cheris vitoria is a really food friendly because it's
(26:32):
always go on the side of the food, never cover
of the food, so it's the perfect for spicy food,
for barbecue. There's a combination whether the smell and the
energy of different patos and the taste of nerodabola makes
(26:54):
this wine very pleasant to drink. So I can say
that the narodavla and proparty together in a blend that
makes a very gentle wine and mbidium body structure for
long aging seven years eight years. Of course we testing
older than these. Of course, the period the very good.
(27:20):
The time to drink the drinkable wine is inside this time.
Speaker 6 (27:27):
You know, I think it's interesting a lot of I
think a lot of that has to do with the
soils in this region as well, because if you Melanie,
if you look at Narodovlo that comes from further west
in Sicily and in the plains of Memphi, et cetera,
it's a much denser, riper, richer style of narrowdobla, but
grown in the soils of this region Ragusa and also
(27:49):
in Notto. It's because of the chalkiness and the minerality
and the soil that comes out of it, you get
a lot. You get a much more elegant style of narodovla,
and that really plays well to the to the lightness
of the frapatos to make this wine what it is
exactly so titana.
Speaker 3 (28:05):
Actually it's a good segue.
Speaker 2 (28:06):
What was interesting is when you go to and you
can visit Balladela Kata and we saw the renovated palmento
and dispensary and it was fabulous.
Speaker 3 (28:17):
It's like a museum, but.
Speaker 2 (28:19):
You have a large tasting room.
Speaker 3 (28:21):
Area with a display of your the seven.
Speaker 2 (28:24):
Soils, and with each of the soils is a very
specific wine that results from it. Since David mentioned the
soils for the wines and how they're different for Neirodovola,
why don't we start with the soils of the Nerodavla
and the for pato, and it described them and why
they lend themselves to the style that comes from these wines.
Speaker 3 (28:49):
And then we'll go to some of your other ones.
Speaker 4 (28:51):
This was this was something very very important because I
saw my father every time say you replants the vineyards,
that it replants exactly in the same place, a frapato
in the same place of rapato, the grilla in the same.
Speaker 5 (29:09):
Soil of the and also this, and he saw.
Speaker 4 (29:15):
Me because it was sure that the Veneers in this
characteristic soil was better and it was the maximum expression
for the wine. After that I saw that in the
blink testing people recognized always time mafrapato, mitro swallow. And
(29:36):
so together with my father before with the experimentation and
then with analytic dates, we understood we have seven different
soil soils in the Veneers organic for starting from the
yellow soil. As you see that the old, the structure,
(29:57):
the old the palminto and all these panca is a
sans like sense from the beach, because we are.
Speaker 5 (30:07):
Not very far from from the beach. And this gives
to the green lords zaga minerality.
Speaker 4 (30:15):
Sapidity, so specialty characteristic from the yellow soil. For the
fra bato, we have the black soil with the white stone,
and this particularly clay gives to the roots the possibility
to go in deep, and the frapato in this particularly
(30:37):
soil is an explosion of strawberry and BlackBerry that we
told before for example, the then we have a clay
more compact without any space, and we and there with
we have the nerodabola and the cherr solo, the vittoria
(30:59):
dog the c g come.
Speaker 5 (31:01):
From red soil.
Speaker 4 (31:02):
So in the high part of the vineyards we have
a deep red soil for nerodabola and light red soil
from frapato that go inside the cheraswallow. So the two
frapatos come from different soils, gives two wines completely.
Speaker 5 (31:22):
Different to this fra pato.
Speaker 4 (31:24):
And this seven soil gives to me the opportunity to
understand how value is the different soil that you have
in your vineyards, how the soil represents your real identity.
Speaker 2 (31:43):
You know, it's interesting question with the red and the orange,
and just so for everyone viewing and watching. If you
go to the Valle dela Cotta's website v A. L. L. E. D. E.
L l A C A t E dot com. They
actually have seven soils per seven wines. And as you're talking,
I'm thinking, if every wine tasting had a cup of
soil with a cup of wine glass of wine, we
(32:05):
probably all really understand everything a lot better, because that's.
Speaker 3 (32:08):
Really what it was like when we visited this kind
of tasting room. There was the.
Speaker 2 (32:14):
Soil in a beautiful vase and then the bottle.
Speaker 6 (32:19):
Does that go back to the time I heard it saying,
so I licked the rock when I was.
Speaker 2 (32:23):
In the vineyard, Well, you know, we sniffed, Remember we
were sniffing soil, and Luca you do you list.
Speaker 6 (32:29):
The seven soil types on the websites, and it's great
exercise and it's really nice to see on the website
that you're that you're that you've dialed in and really
explained where each grape is grown and why it's grown.
Speaker 2 (32:40):
So what makes the orange and red orange red and
ochre red? What brings it that color which you do
see throughout the specific area of the victoria.
Speaker 5 (32:52):
Is that, oh, yes, the orange is also here.
Speaker 4 (32:58):
Have you seen we have a beautiful garden the orange?
But that is the biodiversity is a very significant area
for the orangese. But it's not you know that in
the province of Catania is the orange with the red inside.
Speaker 5 (33:16):
Uh, there's the oranger.
Speaker 4 (33:17):
Is the oranger novel Valentia is another typical another another
type of oranges, and but very very very good for
Jewish and we have oranges every everywhere in.
Speaker 5 (33:39):
Our estate, not only in the state for the oranges.
Speaker 4 (33:43):
And of course I can say about the seven soils
that this project changing completely in my life because I
really understood to have a really treasure in my hands
and I have clear is in my project, in my strategy,
(34:04):
and I understand how value is the terroir. Every people
knows that this when when you have different soils, and
you have you can understand how the same grapes became
different in depend on the soil, the red soil, the
(34:27):
red soil for the.
Speaker 5 (34:29):
And the black soil for the frat contrada.
Speaker 4 (34:34):
You understand how the nature, how the soil makes the
different in the in a in a way to produce
production quality wine.
Speaker 2 (34:45):
Always feel guy Tina David when you when you go
on these wonderful wine trups, you've got to go to
the vineyards. You've got to put your feet in the soil,
smell the soil, smell the flowers, and look what's growing around.
Because all that underbrush and the flora, flowers and the
trees all contribute to the biodiversity that goes into soil,
(35:09):
that nurtures the vines, and it creates that expression. Sometimes
when I'm tasting wines, I'll say, I'll ask what else
has grown in the area, because oranges were orange for
the occasion.
Speaker 3 (35:19):
Oranges and carab.
Speaker 2 (35:22):
Is interesting, and the olive notes and some wines.
Speaker 3 (35:27):
It all comes from that vegetation and the soil. It's
it all kind of goes together.
Speaker 2 (35:35):
We were somewhere oh and Orviedo, and I kept there
was oleander trees everywhere, and I kept getting the essence
of oleander and.
Speaker 3 (35:43):
Some of those wines.
Speaker 2 (35:45):
So it's really important to do that and whenever you can,
and for people who are doing wine tastings to bring
soil if they can and other images of the vineyards
with them so that you can better process that. It's
very important.
Speaker 5 (35:59):
It's very important.
Speaker 4 (36:00):
And you are completely reason, Melanie, because I grow up
in this state when where my father learn me the
respect of the natural and the value of the biodiversity.
As you can see, we have orange trees and herbs
and lots of the flora. And so the veniers is
(36:25):
not only veniors, but they stay inside the complex.
Speaker 5 (36:29):
And natural and this is very important to also.
Speaker 4 (36:35):
The nature is involved in your veneers and this is
very important to also to.
Speaker 3 (36:43):
Yeah, what else do you farm?
Speaker 2 (36:45):
Do you talk the because you got eighty hectors, how
many of that is undervine all the divine and what
else do you farm?
Speaker 5 (36:53):
Oh?
Speaker 4 (36:53):
Yes, we work on a fifty actors really organic and
then we have the orange trees, we have herbs, we
have oliver oils also the trees of the olive oils,
so we we have not more than and also we
(37:14):
have a very selection and other things very important that
I want to say. For the Vallet Blacate winery, the
type of the soils has a very u less heel
the four actors, so we don't produce a lot of
wine grapes because the soil doesn't allow this. And this
(37:37):
is something very important. Another characteristic of this winery in
this vineyards ballet the la cat So we work on
fifty actors in vineyards and then it's beautiful. Other trees
we work on the olive oil.
Speaker 5 (37:52):
But I don't want to work in oil.
Speaker 4 (37:54):
Because it's another big work and I I wanted to
grow up but in the wine and my ideas and
my philosophy in the fra batto. So I told you
my father look at someone that's for olive oil.
Speaker 6 (38:12):
Well, there's a lot of olives grown on and a
lot of other people making alibi. You're probably okay if
you don't do it.
Speaker 3 (38:18):
Also, sure you know you you touched on. And I
want to bring up before we talk about hospitality.
Speaker 2 (38:24):
You validel Conta introduced a petnap made in the ancestral
method from for Pato.
Speaker 3 (38:31):
It's new. It was actually.
Speaker 2 (38:32):
Introduced at as Savini Sicilia's Sicilia on premur.
Speaker 3 (38:37):
It's a low alcohol wine.
Speaker 2 (38:39):
I loved it.
Speaker 3 (38:40):
It was it was It was the first thing we
served before we had this amazing lunch, amazing lunch, and.
Speaker 2 (38:47):
I thought it was absolutely delightful. Why did you decide
to move into that direction, because we you know, we
have a love hate with pet nets. We've had some
pretty lousy ones. This one was really good and it's
just the beginning of another direction you're gonna go with
your wines.
Speaker 5 (39:03):
I think that I can say that's my my benners
and my wine, or.
Speaker 4 (39:10):
I'm max this uh as a classic despite my brain
is not so classic. But my fra Pato classic, my
contrada fo. So I can't say that the ancestral is
an old method to make the sparkling. Why so I
(39:32):
don't think I lose my traditional way with this uh.
This this wine in the sense of traditional, but of
course is a very energy and for me represent how
the zuberans displosion of.
Speaker 5 (39:52):
The fra pato, So the the the it's a rose
with a chant of our grooms.
Speaker 4 (40:00):
And yes, of course the only things that I did
the not classical is the level, because the level of
this wine is a little bit outside of my classic
level of historical level, for example, in the frapato, the
contrada the level I design with the with the level
(40:25):
that I have in the in the winery from nineteen
zero six made from my grandfather in this field Auro,
I asked you to my nephew to design this level
from his his grandfather. So but I consider I consider
(40:47):
the ancestral all.
Speaker 5 (40:49):
The metal dools. So I don't think I moved from
my classicity.
Speaker 4 (40:54):
But the reality, the reality is that I'm working a
lot on the fra pato grape through going to the
three different directions classic, contrada and sparkling, and that three
wines represent the identity of Baladelat into different way.
Speaker 5 (41:20):
And this is my my focus on the future.
Speaker 4 (41:24):
Continue to work on the ferto and try to make
the different expression of the fracato. And this pet nat
is a new a new for me, is a new
style of the ferto. Another another style from the fat
from Vallet.
Speaker 2 (41:46):
Remind me the name and my notes are not up,
but what was the name of that one? And is
it going to be available through your importer in the
United States.
Speaker 4 (41:54):
Yes, the name is the field door. That's the means
in English is the line goal, that's the line gold.
Speaker 5 (42:03):
There is some gold line that to represent.
Speaker 4 (42:10):
I think the passion of the agriculture of people, that's
the worker on the on the estate and the relationship
with the natural. So Phil Doo is the line gold,
I think a link from people that's works in agriculture.
Speaker 3 (42:29):
I really liked it.
Speaker 2 (42:30):
I really liked it, and particularly in the hot summer
days right now, I think we put.
Speaker 6 (42:36):
It in the reception at the family, at the family
dinner that we all that everybody attended in Regusa the
last evening of Premier.
Speaker 3 (42:43):
Yeah, it was just really garden party.
Speaker 2 (42:47):
So that garden party, there was a beautiful you organized.
There was this incredible at the very end of the
sicily ent Premiere, we got to go to this Regusa
event with the garden party and a very historic house.
Speaker 3 (42:59):
Tell us about house.
Speaker 2 (43:00):
I was a little confious because at one point I'm like,
have I been here before? Because it's a Dona for God,
tell us about the history of this house and how
it's tied to your family.
Speaker 4 (43:08):
Yes, yes it is because the name of the family
is Aretso of Dona Fugata is completely and other things
of Dona Forgata wine because Dona Forgata comes from the book,
the book of Gato Pardo.
Speaker 5 (43:27):
So the arets of Dona Fugata is because this was
the Contrada Dona Forgata that was.
Speaker 4 (43:33):
Here in the province of Goa. The and the Baron
Aretzo of Dona Fugata makes this. This palace was made
after the earthquake in sixteen ninety three. Uh He started
to the construct The construction dates bay dates back at
(43:57):
the seventeenth and was completed during the eighteenth But this
pallat represents the essense of Ragusa Ibla that you see.
It's a very small town, but it's a inside this
balance you can understand how was the life in the
(44:19):
in the in the Ibla so and.
Speaker 5 (44:22):
The baron rightso was a.
Speaker 4 (44:26):
Person very illuminated with a great vision, and so you
can see how this I can say that the province
of Ragusa and the palace is the expression of the
identity of people that leaves in the.
Speaker 5 (44:43):
Province of Ragusa.
Speaker 4 (44:44):
Very strong work worker, a very simple person, but with
a very good I can say, good characteristic in the
wine and the food and the heart, a great.
Speaker 2 (45:00):
Lifestyle.
Speaker 4 (45:02):
I can say that the province Raguza is has a
great lifestyle.
Speaker 2 (45:07):
Well, yeah, you know what I learned because we did this,
we got to tour this. There was also this giant
donna Fugata Castello. Yes, it was incredible. And then there's
the Palazzo, and then we were also in Victoria, and
then there's this beautiful buildings of Moniga.
Speaker 3 (45:24):
And I said to the tour guy, just sicily plug
because they're awesome. I said, there seems to have been
great wealth here.
Speaker 2 (45:32):
I mean, these are gorgeous, gorgeous palazzos and buildings, and
the inside were these beautiful tapestries and fabrics, and she
said yes, because this area is the heart of farming.
And when she put it into condext like all the tomatoes, oranges, lemons, wheat,
carab cacao that is sold to the world, I'm like, wow,
(45:58):
that is amazing.
Speaker 3 (45:59):
That is why this area which is you know.
Speaker 2 (46:02):
You think farming and agriculture, and I think about the
poor farmers in the Midwest that are always struggling United States.
But this is the supplier to the world of all
these amazing products from Sicily, and it created a generational wealth.
And I'm sure because the families reinvested and reinvested because
they're hardworking, committed and as a result you see these
(46:23):
beautiful buildings and incredible food and in fact, two things
we want to talk about for people who may want
to visit, because we've hopeby wetted everybody's appetite. First of all,
Valadela Cotta has a hospitality program, which I was happy
to experience because I had one of the best meals
ever prepared by a woman who you should let everybody
(46:47):
know she is, but tell us about how you can visit,
what to experience and opportunities to visiting Valadila Cotta.
Speaker 4 (46:54):
Of course, my idea was forever that the wine is
something to add to share with the people and with food.
Speaker 5 (47:03):
For that reason, at the beginning, I create a place.
Speaker 4 (47:07):
That's called the household pairing, where the chef cooking looking
for a right combination between the frato or the cherrazolo
or the grilla with a specific with a specific plate,
because I always think that so we have a lot
(47:29):
of experience starting for the tracking inside the veniers, not
with this tempera tore at the moment, maybe the is better.
But for example, they can have a vertical testing of
a fra pato and the chef cooking a different plate
(47:51):
for different vintage of the frapato, a vertical testing of
cherre swallow.
Speaker 5 (47:57):
Because every vintage needs a different play.
Speaker 4 (48:02):
But and other things is that we make a cooking
class for homemade the pasta.
Speaker 5 (48:08):
So the chef learned to the people to.
Speaker 4 (48:11):
Make the all made pasta and then they cook it
together and then they drink and eat together. So my experience,
there are a lot of experience that you can make
in the Valade la cart simply testing the lunch cooking lessons,
(48:31):
because I always believe that the experience in Cybal de
la Cart is an immersion in a deep of val
de la cat reality. So I want that people understand
in that time the sense of this part of Sicily.
And we have a lot of the of the of
(48:53):
the testing and experience, and the tourists loves to stay
in vald la Cart.
Speaker 5 (48:59):
The only problem that the tourists that don't want to
go away.
Speaker 2 (49:03):
So well, once you get there, you are kind of seduced.
I mean, I you know, I still am talking about
the Timbali I had and our lunch, and I'm determined
to learn how to make it.
Speaker 5 (49:17):
It was.
Speaker 3 (49:18):
It was just epic.
Speaker 2 (49:19):
It was so good and it's a very specific dish
for Sicily, Timbali. And then then we watched the Big
Night recently on the plane coming back from Middle again
and they were making it Timbali, and I've just got
to learn how to make it.
Speaker 3 (49:35):
I think the hospitality program is important.
Speaker 2 (49:37):
I think a couple of things we want to underscore
as we wrap this up that Valadela Cota is a
very important winery in the Ragusa province, in the Victoria
area that it is known for many wines, but it's
putting a big emphasis on for Pato, which is very
unique in this specific region.
Speaker 3 (49:58):
For Poto Deep Vittoria, which.
Speaker 2 (50:00):
Guyitana underscored is unlike any other for patas you may
taste anywhere else. For Pato is an important blend to
make the very unique Jerusula d Victoria Docg wines only.
Speaker 3 (50:12):
Made in this area.
Speaker 2 (50:14):
And there's many different other wines we touched on the
CLEO as well and some others. And you can visit
Valade Coloda and they have a great program hospitality program
and you can learn a lot as well if you
go on the website.
Speaker 3 (50:27):
So we can't wait to come back and visit with you.
Speaker 2 (50:29):
We want to thank you Guysana again, try to stay
cool in this very hot summer in Sicily, and we
look forward to a return visit to Sicily and to
hopefully both of us to Valadela Coata soon.
Speaker 5 (50:43):
Thank you so much Melanie and David.
Speaker 4 (50:45):
And now I'm making also three bedrooms, so I wait
for you for a new hospitality perfect.
Speaker 6 (50:53):
We look forward to visiting and spending night with you.
Speaker 5 (50:55):
Thank you, Thank you.
Speaker 2 (50:57):
All right, that wraps up another edition know the Connected
Table with Melanie Young and David Ransom. You're Insatiably Curious
colony a couple. Listen to all our shows and over
sixty five podcast channels on YouTube at the Connected Table
TV or talk for media, and please share comments with us.
We'd love to hear from you at Theconnected table dot
(51:18):
com and follow us on Instagram at the Connected Table.
We want to always stay connected with you, and we
always want you to stay insatiably curious.
Speaker 3 (51:29):
Chao Chow Chin chin
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