November 12, 2025 • 52 mins
Giulia Di Cosimo oversees Argillae, her family’s winery located in the northwest of Orvieto in Umbria. Argillae was established in 1993 by Giulia’s grandfather who initially found success making distilled spirits and grappa. Argillae is the Latin word for “clay,” which also reflects the link between the winery and its terroir, primarily calcareous-clay soil which contribute to the wines' complexity and minerality. Argillae produces still and sparkling wines as well as olive oil. www.argillae.eu
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Speaker 1 (00:00):
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:41):
Hello and welcome to the Connected Table Live where your
hosts Melanie Young and David Ransom. You're insatiably curious culinary couple.
We love traveling the world to bring you the amazing people, places,
wines and foods that we experience so you can experience
them with us. Today, we're taking you back to Italy
(01:02):
to the beautiful region of Orvieto in Umbria. We're going
to be specifically in the northwestern part of Orvieto, which
is a very specific area. There's a term for it.
What is it, David, It's like toshi or something. We'll
ask our guests Tusha. It's a certain special region that
(01:26):
we're going to talk about with our guest, who's Julia
di Cosimo, who is a family owner of our Gli,
a winery in this region that was started by her
grandfather in nineteen ninety three and now she is overseeing it.
We had the great pleasure of spending time with Julia
and our Gili and learn so much about the soil
(01:51):
and what makes these wines. I think it was our
first winery visit when we went to Orviedo on that trip. Yeah,
so that one, the first one is always the one
that just goes this.
Speaker 3 (02:00):
This was the trip back in June. We've been a
couple of times and obviously and we've been to Orvieto
a couple of times, but this is the first time
we really delved into the wine making in the region.
Speaker 2 (02:09):
It was actually my deep dive. Yeah, first, So we're
going to be joined by Julia de Cosumo, who I
said is now overseeing the winery, so welcome, bring her on.
Speaker 3 (02:22):
Tell many now, yes, it is afternoon, actually probably evening
for you, so thank you for taking time out of
your evening to join us.
Speaker 2 (02:33):
I'm doing and for our viewers. The backdrop we have
is actually in the cellar at our Dela with some
of the clay amphora, which we're going to talk about
because we learned that the word our dela means play correct.
Speaker 4 (02:48):
Yes, it is the Latin name, Latin word for clay.
Speaker 2 (02:55):
Well, that's a great way to dive deep into which
has a lot to do with the entire region.
Speaker 3 (03:00):
Really, there's a lot of clay in that region and
a lot of fossils and whatnot, and that really helps
make the wines unique. Yeah, there's a lot of unique
things about the wine. But I think what we really
should do is, Julia, why don't we get to know
you a little bit? Why don't you tell us your
family story and how our Gilea came to be?
Speaker 4 (03:15):
Yeah, sure, with my pleasure. It's not a long story,
as you know, because you've been here for many days,
and it is many many sellers. We are the youngest
seller in the region just ten years old, which is
not as much not as little. And everything started because
(03:36):
of my grandfather back in nineteen eighty three as Melanisa
and even though the winery as wine production started back
in two thousand and five. So this year we celebrate
twenty years and a year a year, so it's because
she ruined for us and everything started because my grandfather
(03:56):
is there. But he was very passionate about wine. And
let's say he was somehow connected with the wine, because
the main business of my family is still the spirits production,
and he was a great entrepreneur in the past. Uh
he created one of the largest Italian distillery in the
(04:20):
south room in a small small town called the Nani
one hour in the South room. And still today my
family is involved in this business, which is a spins production.
So Grappa brandy liqueurs in general. And at the end
of his career, when it was let's say it was
about I think, is that, if I'm not wrong, seventeen
(04:42):
years old, he decided that he wanted to have also
his own seller, his only one production because as you know,
Grandpa and Dino, Granpa and wine are connected because grappa
is produced through the left dovers of the one us
exactly what we call it in Italia, in italiaasha in
(05:04):
English pomas. So what remains after we squeeze the grape,
so a little bit of skins seeds about, but this
is the input for the disstillation process for producing rapper.
So my grandfather traveled all this life for purchasing Rappa
for his business spirits. He fall in love with the wine,
of course, and he decided at the end of his
(05:25):
career to have its own winery and to produce its
own wine. And we meet it here in Orbito.
Speaker 2 (05:35):
At that time nineteen ninety three, were there because we
visited it. It's promote you're kind of in a remote
where there were wineries in that area.
Speaker 4 (05:44):
Yes, we are twenty minute strive from Orbito in the
northwest part of Orbito. Usually Arginia is located at the
very the border with Tuscani, twenty minutes also from the Salad.
This Sankason de Bany where we're into Scaa. So talking
about ther Edo appellation within the Orbedo Buc appellation, Arginla
(06:09):
is the northern h how we see English northern the
wine which is located at very border with the north
northernmost you think northernmost location. And in where we are,
(06:29):
the place is full of clay. That's the reason why
we decide to name this alay because it's very much important.
Considered that in some parts of the vineyards with each
almost fifty percent of clay in the soil composition.
Speaker 2 (06:45):
Percent that's a lot. What is the other fifty percent?
Speaker 4 (06:50):
It's a mix. It's a mix of rocks, limestone, shell fish, fossils,
and it's it's a mix of other a little bit
of sense as well, even do the standing part of
the operation where you can find a lot of sand
is not where we are. It's for Bara Lake, so
room cellars over there. But it's the the majority is
(07:11):
for us is clay and this specific composition of soil
translate into one with specific characteristics with specific let's say,
are romans and structure. So that's the while we decide
to think the cellar after the soil and not a
family even though it's a family business.
Speaker 2 (07:35):
A lot of complexity and minerality now.
Speaker 3 (07:38):
And they're they're pretty remote too, yeah, I remember correctly.
Even though you're only twenty minutes outside of town or Viedo,
it's it's a you have to climb up into the
mountains to get to where you are, and there's a
lot of protected land I think behind you as well,
and there's really not much out there, so you're you're
a fairly remote witer and I really love that about
that area.
Speaker 2 (07:57):
Well, there's one hundred and twentyars. I don't know what
that is an acres, but that's a lot of fifteen
Oh there's okay, so a lot.
Speaker 4 (08:06):
It's large, less than four hundred acres.
Speaker 2 (08:11):
Yeah, so we're talking like, you know, you know, wide
amount of land. Only fifteen of that is under vine.
So that's really interesting.
Speaker 3 (08:19):
Now, and I did I looked back at my notes,
and it is called Tuskia Tuska the us Cia. It's
the corner region of Tuscany and it's.
Speaker 2 (08:27):
Like unincorporated special area. Now, what we learned when we
visited the Orvitta region is this area was underwater under
the sea for a long time, and so the marine
particles are significant. I think you have one that you
are going to show us that you found. It's kind
(08:47):
of like, wow, what is that.
Speaker 3 (08:54):
That's the giant oyster shell.
Speaker 2 (08:55):
It's a giant oyster shell or a mollusc of some kind.
Speaker 4 (08:58):
Wow, I just found this new fossil ten days ago.
So it's a new founding. But our soil is full
of these marine fossils from the blues in age because,
as you said, one point eight millions of years ago,
all this part of Umbria was completely covered by the
sea level and that's a little why we find a
(09:21):
lot of shell fish and fossils in our ground. And
it's look little fun funny because Umbria is a landlocked ridge,
so we don't have the beach now, but we used
to have beautiful beaches in the bus and so we
can found still some fossils. But back to the point,
this combination is very much important for us because from
(09:42):
one side, from one part we have played. The other
part is mainly made of as I said already of
rocks and fossils. So what this gives to the one
what you will find out in our class mainly from
one side we have structured and body. And this is
connected with the clay because clay soil tend to create
(10:05):
wines with lot of structure embody because the grape wine
has to fight or find the nutrients. Is not a
thirtie kind of soil. It's pretty much tough for the
for the tree, for the grape wine to find nutrients.
That's the reason why the wine result that the wine
result in low structure and body. And so this is
(10:28):
because of the clay. From the other side, the shellfish.
What this marine shell fish gives to the wine, they
give first of all, a beautiful minerality as you said before.
And secondly freshness acidity because this composition, which is actually
to be pally honest, it is not just fossils, is
what we call the italianos s caledrol probably in English skeleton,
(10:53):
so it's a mix of shellfish, rockslimes on. All this
texture help us in balancing the pH level, the pH
level in the soil and this is also in the wine,
so we work basically with very low pH this means
very high level of a city, so beautiful freshness into
(11:15):
the wine. So that's the reason why we decided to
name the cellar after the soil because as you understand,
it's very very much important for us and for the
final job that we do sure is.
Speaker 3 (11:26):
And you know, clay actually plays a part in your
wine making as well, because you actually you have a
program where you've created am fora And it's a really
interesting story because most people when they decide to make
wine in M four, they go to the amphora maker
and they say, I'll buy some amphora. You actually took
the clay to him and said, I want you to
make the m foura from the clay that grows on
my that comes on my property and tell us that story.
(11:49):
It's very interesting.
Speaker 4 (11:51):
Yeah, that's a that's my special project. Actually, I Kkover.
I came here in Umbre, moved to Umbre back ten
years ago and I decided time to take care of
our agilia, to managing Ourgila drive myself. So it was
a big changement in my life. And as soon as
I arrived here, I realized that this soil had has
(12:15):
a big impact in what we do. And the beautiful
side of the of the impact is the one I
told you a couple of minutes ago. But as always
always there is also the other part of the medal
is the medal. So the other part, which is actually
is a very complicated soil to work in.
Speaker 2 (12:36):
Uh.
Speaker 4 (12:37):
You know very well that the play tend to retain
the water for example, so for example in April in March,
during the springtime when it rains a lot, we have
many many problems in working the field, in entering back
into the field with our attractors, with our machines, because
(12:58):
the every every everything is like a mold. It's it's
very easy to remain stuck into the soil for the truck.
So this is for example, a negative side you know
of the claim. And so as soon as I arrived here,
I realized these two different phases of our soil. So
from one side, this soil is the potential, so it's
(13:20):
our big, big potential for creating amazing wines. But from
the other side it's somehow our limit, especially for working.
So starting from this point, I thought, why not to
have my soil as the material for creating the base
where I can ferment en agement wine. So with this idea,
(13:41):
I thought, wonderful. I'm in Umbria. It's full of pottery
makers everywhere you visit the data, so you know that
butter is a different craftsmanship here in this part of woundering,
so it's easy to fight on battery makers. So I
went to a pottery maker one of the pottery media
which is a user to the seller, and I ask
(14:02):
to the to the owner, can you please create an
an for a phase for me for fermenting and h
my wine is using my own soil, my own clay.
And you know what is said, not Julian, sorry, I can't,
I can't, I can't use your clay. And I say
(14:23):
why you are just twenty minutes drive from my winery
and you use your play for producing beautiful pavement, beautiful basis,
beautiful pottery. Is why you can't use my for producing
an amp me and he said, first of all, because
you have to go to a professional pottery maker specialize
in AFRA for wine production, because it's a very complicated
(14:50):
piece of art to create. It's not that easy. You
have to have capabilities and expertise for creating this big
phase for fermenting the fermenting the one. And secondly, you
are you have you are in the part of the
appellation of the little appelation where it's not just clay,
(15:11):
is clay combined with fossils, with marine force fossils from
the plus and age. So I can't use also your
play because if I use your play, it's full of
little pieces of shellfish and little rocks and the disk
could break while cooking the base immediately after. So I
don't want to take the risk. So Manamie, and there
(15:33):
was very much frustrated because the first answer was a
known and actually I received many many no answer because
I went to many different party leaders and all of
them basically told me the same story that they couldn't
use my plate they were not specialized and for Afro
when making rus So. At the end, my background is
(15:55):
business administration, so I thought, if I go to the
market leader, if I go to the bigger am for
a wine producer in Italy for one making, of course
probably this person, this company will find a solution for me.
So I did the research and I find I find
out that at that time, so twenty sixteen, the market
(16:19):
leader for alfa production in Italy for wine making was
Artenova plus to Pruneeda Brunda is a plus to Florence
is a beautiful little town with a beautiful tradition for
pottery production. So I went there very much prepared because
I knew the answer already. But I try myself. I
try the best to convince also this company to make
(16:42):
the beast for me. So after ten calls, I don't
know how many halls, two visits in that pottery production site.
At the end, the owner Leonardo, when they called me
and said, Okay, Julia, are so stubborn that I'm going
to make the amp for you. I'm going to make
(17:05):
but you have to pay everything in advance. You got
to pay for you. I said yes, So I beat
everything in advance, and I had my three am for
that you have in your background, Uh, just deliver in
this hour a couple of months later.
Speaker 2 (17:23):
So how many m for do you have?
Speaker 4 (17:26):
Now?
Speaker 2 (17:26):
I see two behind us and yeah, we're getting a
delivery of wine. So David's gonna excuse himself quickly. Problem
it just happens. So we have three m four behind us.
So bottom line, how many do you have? Now?
Speaker 4 (17:42):
Six time for at the moment. Three are made with
our own place. So the first three are connected with
the project I just told you. The other three is
a new one, uh, and it's connected to a new
project in which day a way we a little bit rands.
So there are two based actually one inside and another outside.
(18:04):
Inside that is our play. Inside that is the pottery
makers play. Outside that is our play, and it's a
new project. But the one is not delivered yet, so
I will focus more on on the first project, which
is the one that is still we're still using. We
still connected with the wine where we were selling Medicine
(18:29):
City as well, which is the prim down for us.
Speaker 2 (18:32):
So and we were going to get to that, but
before we do, just would you clarify for our viewers
and listeners who may not understand why and how and
for our client, for our works with the wine. What
makes vinification in and for a special because it's becoming
popular you hear, but it's an ancient, ancient, ancient technique
(18:55):
that is becoming more popular. Why is that and what
is it due to the characteristics of wines.
Speaker 4 (19:01):
Thank you for this question because it's very interesting to
focus on to click clarify UH what AHRA gives to
the wine, because that is a big confusion. A lot
of people, also professionals, Mayer's UH wine sellers, UH wine
importance distributors, many many people are talking about AMFRA and
(19:25):
wine in infra. But there is a big confusion on
what alphra gives to the wine, what doesn't give to
the wine. So it's a it's a good opportunity for
me to specify, to to make it make it clear
somehow UH and to describe the anfra. I normally use
this example alpha for the one production production. It's just
(19:50):
is just in between sally still tanks and borrols. What
the meaning between UH Like the sill still tanks A
for is neutral, It doesn't add any flavor into the wine.
But like the oak like the barrels or the big
oak tsk. The amphre spores a little bit less to
(20:14):
the barrels, but still oxygen coming an oudea so aveny
one fermented and age. Now from is that we have
a lot of complexity which is not added by the lays,
by the container, by the vessel, but is naturally developed
through oxygenation. So it's a little bit different. Let's say
(20:35):
somehow that the amfra enends the aromas coming from the varieties,
because nothing is added, so nothing covered. For example, when
you put a one in the barrels, you know that
you will lose twenty twenty five thirty depends on the
barrels of the aromas coming from the varieties, because you
(20:59):
will get the other muss. So that the wine coming
from the barrels, so the roasted, the roast, the aromas,
the spices, the vanilla. So you know for sure that
you will lose some of the primary romans coming from
the varieties. In the case of the ampher is kind
of you opposite because you will never you will never
get something more, but you will have an enenancement of
(21:20):
the primary romas through oxygenation. Mhmm.
Speaker 2 (21:24):
It's interesting and that's the size of the am for
a matter, because we've seen large, we've seen small. How
does that impact that?
Speaker 4 (21:31):
Of course, similar to the to the barrels, the dimension
counts because the bigger and say, the more oxygenation you have.
But you have also to take account the point of
wine you have inside the ancer. Okay, so it depends
also what you want to get, what kind of wine
(21:53):
you want to create. If you want more oxidation, you
will go toward the more are wine, more dark wine.
So it's different wine. You want a little bit less,
you will keep it. You probably keep the one in
off a little bit less, or you will choose for
amphra with a little bit different pattern, different kind of
(22:15):
clay which is a little bit more similar to concrete
to minto rather than to two barrels. Because you can
choose now before you couldn't. Now you can choose the
porosity for the amphra, which is a very new technology,
let's say in the alpha production, which still remains a craftsmanship,
(22:38):
but somehow now you can choose if you want like
three percent, five percent, six percent, eight percent breeding with
the oxygen. So that that's very much important for us
as a producer because we can create our own style,
our own wine.
Speaker 2 (22:54):
Let's talk about the wine that we tasted. Your first
for wine is called appropriately primo done for it. It's
a Bianco. Most of your wines are Bianco white wines.
Speaker 3 (23:05):
Uh.
Speaker 2 (23:06):
And it's made in Mpo and we both loved that.
Talk to us about the qualities of the swine. It's
it's it's eight months fermentation, aging in amphora, right and
then smooth the stainless. Talk to us about the swine.
Speaker 4 (23:19):
Uh, Prima dan Fora, as the name of the wine says,
is the first. Primo means first. It's the first wine
of our winery, entirely fermented and aging play bots. We
know al fora. It's a special project for us because,
as I said, it's uh uh, we are the first
(23:39):
winery in Italy that made the amp it using it
solent clay. So we didn't buy them already made. We
shipped the sty to the buttery maker and the means
for us. So normally when I talk about the primadl Fora,
more than name the primo and wine, I say a
project because it's a project of you know, putting the
soil at the maximum the area is to put the
(24:03):
soil at an extreme and to close the circles somehow
because the idea of using my play I didn't pull
you before, but I really want to point out this
this aspect. The ideal using of using my clay for
having the base is not for telling you the wine
is smell different because they use my play, or the
(24:23):
wine tastes different because they use my play. It's not
the goal, is not the reason why I did it.
The only reason why I did it is to put
the soil at a maximum level to be not just
the beginning but also the end of the process. So
it's just ideal to put it there that for us
is fundamental. We have our in our brand, so for us,
(24:47):
it's really truly our identity at the maximum level. So
the brimo down for the wine that we're talking about
ferments in a frau without the skin in. So one
important thing that I would like to highlight is that
it's not an orange wine. And nine out of then
(25:09):
wine down for are normally orange. And this is because
the majority of producers tend to use skin contact emaceration
and to exploit the breeding of the alpha. So all
these factors to combine together create wines with more color,
a little darker orange. We instead decided to make a
(25:31):
completely different wine. So to remove immediately the skins to
the fermentation is in an for without the skins, then
the wine we means in a of great months in
cost of batanage. We define these then we bother the
wine and we wait two more years in the glass
before releasing an America. So total process of aging is
three years. Because one important message that I would like
(25:53):
to tell you is for us longevity. You have been
here so you experience the wineries, the quality of your
little wines, and one I think one of the most
underrated things, especially in your market, is the capability of
aging of these wines wine white coins. And they're actually
(26:19):
they're not just afraid of the time time challenge. They
improved by the time. That's the reason why we decided
to deliver to release these wine triers later because even
three years later, they're still young, they're still kind of
a baby. So the message very much important for us
is longelicy s.
Speaker 2 (26:39):
This is a twenty twenty two. You started your mp
A project in twenty sixteen. The Primium Dom four we
taste it was twenty twenty two. We do want to
note that it was a blend of grokatto, which is
grokatto dec tota is a very signature grape in this area.
White grape and just fantastic can biangle, which I learned
is called locally two peggio. See very you know, because
(27:05):
they all have the oura, which ads a little elder
flower aspect to us, you get like a musk, melon, lemon,
yellow flowers, elder flower, a lot of spidity, and it's
it's just terrific. Why our notes just supposed a beautiful.
Speaker 4 (27:24):
Yes, it's the combination of the three grapes. We made
it like this because first of all, we didn't want
to have an international plan, so the problem makes sense
if we use local grapes that come back in their
own soil for fermenting and brest. So we really want
to have local grapes. So first of all, greget as
you said, which is our championship, or as I like
(27:47):
to say, is the king the queen of the cellar,
is the variety that we have the most. It really
represents Humber tradition for the wine making, especially talking about
white grape is a variety that is all over the
regions and also the border with Tuscana and largest you know.
So Gredaito for us is a very y, much important variety,
(28:07):
and we decide to blend it with Troupago, which is
kind of yellow Bianco to scano, you know, melan In
Umbria and especially in this part of Umri Orvieto, we
like to change all the words that are coming from tuscan.
Speaker 2 (28:21):
Very true that.
Speaker 4 (28:24):
There is a competition with the Scana, so we change
all the ninca. Also Brocanico, which is an important variety.
It's so nonmal to scano the same. But also talking
about food, let's change topics for a while. Also talking
about food in TuS Canada have a pitchy we call
pitch in the candy. Because of this competition, we want
(28:47):
our own identity, you know. So back back to the point,
back to the wine. We decided to create the one
that true it truly represents Umbria and the native ones
from Umbria because the to make and sef we use
logau grate for coming back in their own soil.
Speaker 2 (29:05):
Well, it's Obria, but it's distinctly Orvieto because we were
before we came to Oriedo, we were in Montefalco and
we were drinking a lot of heavy red wine, heavy
red running and Trebiano spolatino, which is like another completely
different type of tribana.
Speaker 4 (29:19):
You know.
Speaker 2 (29:19):
In Orvieto, Grkato is the primary wine and and most
wines are made with at least eighty five percent of grkatto.
And then the other blend is the trebiano tuscona pecanico
or what we learned the Conneola bianca, which for me,
I think that was the first time I'd had a
Conneola bianco. Normally I know it as a red connoe
yellow rosso. So very interesting. We want to a couple
(29:42):
touch on a couple of other wines, and also note
for our American viewers and listeners that your importer is vs.
Imports in the United States. Terrific, terrific importer. Another wine,
and we're gonna skip a round a bot but this
one has an interesting history as well as the signor
Ello Bianco Superiori. We had the two only twenty four,
which is a blend of five varieties and there's a
(30:04):
great story behind the name. So talk to us about
that wine, because we had it quite a bit when
we were dining out, including at your husband's restaurant in Orvieto.
Speaker 4 (30:13):
I'm sorry, I don't know the bubble of scenioral it
would be because I would like to show you, but
probably you can. I don't know if you can post
an image you count right because it could help me
people understand the product Senior. But in case not, no.
Speaker 2 (30:27):
Matter, I mean I can put about our social media
feed at the connected table.
Speaker 4 (30:33):
Thank you, that would be very helpful for a little
bit better. The project let's see can ah bra brand
thank you so much? Senially is a project that was
supposed to be limited, a vision project that became uh
entered the portfolio Virgilia without since years and it's a
(30:56):
project that be came to look at Senior that generally
is the most important painter over Do. He created the
capitalism Ritsu inside the one over Vieto. So one of
the most beautiful masterpieces that we have in our town
over there is going to find a beautiful about a
beautiful final judgment which was the best one, so the
(31:20):
most beautiful one before the one of Michelangelo. Then Michel
Andrew came with the Cistina. He did of course bigger
with more money because the Vatican Church is richer than
the town of Morito. But before Michelandrero, the one over
Wido was the most important final judgment ever painting in
(31:40):
the history of direct and so you understand how much
important is for us look at generally who's the painter.
And since three years ago we celebrated the five hundred
years anniversary from his death, we decided to remember the
artist dedicated in the wine and the label. So we
created this special label in which you can you can
(32:04):
see the face of Lucas and how we made it.
This is very interesting because this is the first label
that we have created using a typicial intelligence.
Speaker 2 (32:16):
Wow, that's an artificial intelligence I image. Wow, it's great.
Speaker 4 (32:20):
Yes, it's a typical intelligence. And we talked about to
use the etypicial intelligence because Lucas has been the modern
artists because you opened the Italian Renaissance. It is among
the first art is belonging to the Renaissance closing the
legal ages. So we thought it would be nice for
us to celebrate the artist with the most modern thing
(32:42):
that we have today, which is a difficient intelligence. So
how the label is made. Making the label, we combined
together five portraits of Lucas in Eli and it was
not difficult for us to find five portraits of him
because at that time many many artists painted paint used
(33:02):
to paying themselves in the friscals in the printing because
you know, Melanie, there was no Instagram, no Facebook, so
the only way for promoting yourself was to put your
face in the friscook. So we combined these five portraits
of him that we found in our bid and in
other places and in romos, and there's always the face
(33:23):
that you see, uh, displaying what a you know what
a label in our wine, which is probably the real
phase of Lucas accord artificially intelligence. And why, yeah, I
can assure you because I didn't tell I didn't think
about that.
Speaker 2 (33:42):
Yeah, I don't know if we can pop it up
without disrupting the screen. But something I want to point
out that we learned when we did our tour of
the Ovieto Cathedral, and this is important for anyone whose
goes to Orvieto. When this cathedral was constructed, many people
did not know how to read. So these works of art,
(34:02):
the bar relief, the paintings, the look at sigorrella paintings
which are around and they tell they tell the story,
and that's how these the parishioners learned about the stories
of the Bible through the artwork. And as you said,
it was very common for the artists to paint himself
(34:23):
into the work. And you see that when you go
to look at these beautiful paintings in the chapel. It's
in a side chapel in Orviedo, but it's it just
puts it all into context how important this artwork is
for tearing the story.
Speaker 4 (34:38):
It's very much what was the lesson was a Bible
for people who whouldn't read. Because my life spread all
other people can read. But at that time was the ladies.
But I think it's occasion for inviting all your guests
and the people that are watching us to visit the
ridd and especially to visit the cathedral or which is
a real masteriece.
Speaker 3 (35:00):
Just incredible, one of the most beautiful churches in the world,
I think.
Speaker 2 (35:03):
And you know, we we have private guide, which I
do recommend because she pointed out the stories and you
just you could just gaze at them, I mean the outside,
but the relief is incredible. Now you have five grapes
in this five was very symbolic for this wine. Let
me see Gracatto, Burdello, Sauvignon blanc, Chardonnay, Trebano, cascana, and Malvasia. Right,
(35:26):
I think I got them all. That's a lot. What
was the significance again of five?
Speaker 4 (35:32):
Very good question, that's very much important for us. We
said to put five gray varieties, which are a lot
of for one single wine for a very specific region,
because we want to reconnect this wine with the old
Orbedo wine, because it seems the creation of the uoc
(35:52):
SO nineteen ninety is nineteen seventy two STIL nineteen ninety two,
the first regulation made it for in Orbedo admitted five
different grapes in the plant, different proportions, but five different varieties.
At that time, the rice the variety is admitted were Gracketo, Groupeggo, Marvacia,
(36:15):
derdello and trebilo to scan. So with this wine, we
want to reconnect with the past, with the number of
grapes used in the in the at the origin of
diorbido deuce equation, but with the modern cut because we
decided to have some international varieties. Because this wine reflect
(36:35):
represents my idea of Orbito moderno as a young producer,
My goal, my commitment is to make Orbido again trending,
especially among my generations millennials. So I decided to create
this plant which is super fresh, super fruity and amatic,
not too heavy. The alcohol is actually in twelve percent,
(36:57):
so very easy to drink, but still well elegant and refined,
so somehow contemporary kind of wine. And one thing I
want to tell you, and one to add this conversation
is the multitude of varieties. You know that we're admitted
in the blend, as I said from nineteen seventy two
(37:20):
till nineteen ninety two, the writings and admitted in the
blend for producing Orbito War five. And people that are
listening to us can wonder ask why is so many writers,
because there are a lot of writies for just one
one wine. And the reason is for what you were
(37:42):
mentioning at the very beginning of our conversation today, The
reason is too shat is that we or Diedo is
at the border with three regions, Toscana, Umbria, in Lazio,
we feel part more than Umbria, will be part of Tusia,
(38:05):
which is not a political region, not a geographical region.
But it's a culture, so we belong to Usha and
they one making tradition in this part of Tusha. So
in Orbito since sever has been a merting part of culture.
So since sever the creation of one is being connected
(38:25):
with some traditionals coming from tuscan in some traditions coming
from Umbria and Tuscana. And if you analyze the five varieties,
we will find out kind of a contract among regions.
Erto from Umbria, Malvasia from Lazio, Drubejo is Canadian Tuscana
(38:45):
progranigo as you already said, Istrepianoduscano and Ertello is a
BW type is a clone of vertic you market kind
of a merting part of many many years ago. So
one thing onto a highlight and not just as a
producer of but little wine, but also as a vice
president of the consorts. Is that today many reviewers, when
(39:11):
critics uh complain about our regulation and they complain the
fact that today you can use too many varieties for
bridging orbit more than forty varieties you can use for
creating your one or that definitely, don't take me wrong,
are too much. But there is an historical reason for this.
(39:34):
We have been since several melting potlic culture. So since
several here the tradition is for blending for budding Dame vineyard,
many many different varieties because the culture was a mixed culture.
So somehow I would like to justify this uh uh
your veto today, which is the reflection of the best
(39:54):
of this culture of blending many different cultures together.
Speaker 2 (39:59):
That's the magnificant of Borbida wines.
Speaker 3 (40:01):
It is that the region as a as a rule,
must be blend. Exactly, if you make a single variety
in a wine and make it one hundred percent has
to be an i GT. It can't be a doc wine.
So they do blend. They've always done blends. Yeah, and
I think it's interesting that there that they did it.
I think originally as you stated, because it because they
(40:21):
were co planting the vines altogether in the vineyards exact
to create because they knew they were going to make
a blend. They weren't trying to separate them. And that
still goes on today as they replant vineyards, they're not
planting them necessarily to one variety. They're still co planting
in the same vineyard, different vibes.
Speaker 4 (40:40):
Yes, the blend was made in the field. Now, honestly,
the majority of the blend is made in the cellar,
so the case of Meek's vineyards are not as common,
but still you can find some like some.
Speaker 3 (40:54):
That are doing it.
Speaker 4 (40:55):
Yeah, property we still have some vineyards that we still
keep them. But at that time, so thirty forty fifty
and even more years ago the blend who's made field
not in this solar.
Speaker 5 (41:10):
Like well, I think that's a great story with the
look at the signor Eli, who is the father of colorismo,
a style of painting, which is why there's five different.
Speaker 2 (41:22):
Colors in the bottel as well. So there's a lot
of symbolism in the artwork of the bottle because you've
got the different five different colors, you've got the five
different blends. It represents the melting pot. Let's move on
to your there's a couple of wines that we tasted
that we love. Let's see which one we want to
(41:42):
talk about, the Panato or the grichetto. But the Panaza
superiori is an interesting term. I want to underscore what
that means again with the Panata Superiori twenty twenty two
is a blend of griqetta, blend of grikeetto Trebano, Tuscana
a k A. Protanica by Barrel for Manda in French Bury.
(42:04):
Another incredibly beautiful wine, and this is Barrel for Mana.
Talk to us about that and again explain that anyone
who may not be superiori means in Italian terms m hmm.
Speaker 4 (42:15):
Superior in most of the regulations, and also in this
case is connected with the level of alcohol. So in
this case for calling this wine superiore or Vito classical superiore, uh,
the minimum level of alcohola has to be twelve percent plus.
There is another rule respect very much important, which is
(42:36):
the delivery, the delivery in the market. So this wine
has to be released after the first of March, after
the artist. So you could you can't. You can't release
the wine in the market in January, for example, in February,
you have to wait the first of March. So this
is the meaning of superiore for Vito wine. So it's
(42:59):
connected with the alcome first and time of releasing in
the market. Our bananas, you said, it is the blend
of two Greatsquto, the king of the Salar of Maestella
and very much important. Writing for Umbria region blended with
the brocanico, which is tribunal to scamel. Part of the
(43:20):
wine is fermented in barrows. The main part is fermentedly
still and steel. Then we combine the two parts together
with battle and we wait two years before releasing in
the market. So again the message is longevity. What we
want to tell with these white wines, the same with
it for the primadam for and as well for the Bananda,
that these white wine are much better through years if
(43:43):
you wait a couple of years, three for five years,
even more if you can for enjoy one, because they
show their best just by the time.
Speaker 2 (43:54):
This is a gastronomic wine, That's what I had to say,
very ripe, grape, food, travel and it's just great minerality.
This definitely could, you know, have some longer aging. And
in my notes I have pinata. The name is the
name of a type of caraffe from the Middle Ages,
so again you know a different type of you know, vessel.
Speaker 3 (44:13):
As they say, this was a beautiful one, a beautiful wine,
rich and silky and had great texture and flavors and
minerality to it. And I have to say, Julia, we
actually ordered this a couple of times when we're out
to dinner.
Speaker 4 (44:27):
Yeah, it was.
Speaker 3 (44:28):
It wasn't just a husband's restaurant. It was we did
it again because it was so good.
Speaker 2 (44:34):
We've we've been mentioning your husband's restaurant, Trotria da Carlo,
which is in Orvieto. We had a meal that it's terrific.
That's fabulous. Everybody put it on your list. Or Viano
has so many amazing restaurants. We were so blessed to
spend I think five days there like we were not
moving around. We actually got to dine out at restaurants.
(44:55):
It was incredible. Special shout out to the Consortio for
setting up our up. You also make some other wines
in in in Orbia, and also you have a rosato
from Maremma. We had a sparkling wine that was wonderful
when we had lunch uh at our July Uh. We're
(45:15):
in my notes on Chentle. Chentle, how do you say
chant that's a mouthful. Yes, and it's a charmatte style wine, right, Yes.
Speaker 4 (45:25):
It is charmametto. And it's called cento percento, which in
English means one hundred percent because it's one hundred percent
made by us it's one hundred percent made in a
gille and one hundred percent made through local varieties. So
it's not the case of the sparking wine made with
Chardonnay or other international varieties as most of the time happened.
(45:48):
We did is set to create sparking entirely made through
google varieties, and we use the very special vineyard I
always mentioned, or musical with that, so the mixed vineyard,
in which in the same field, in the same vineyard
do we have the five different rides. It's a very
(46:10):
old one. It's six years of vineyards and in this
vineyard we'll find out the five varieties that belong to
the old or Dieto, so the Delo Brigade, Lubeto, Magasia
and Tenduscanno playing in the field. So I can't tell
you the percentage of the variety because it's in the field.
But in this sparkling there are all these rides bending together,
(46:33):
and for us it's a very special project because he
really wanted to add better this. We started ten years
ago something like that. We wanted to add the sparkling
wine in our portfolio, but we didn't want to create
the regular sparkling wine. We really want to live or
create something that we be able to speak about the
religion and especially about the Orbido place. So that's the
(46:54):
reason why we said to use this all those veneer
to create the sparkling wine. And totally honest, using the
the vineyard for creating the sparkling I solved a big,
big problem because one of the negative side of a
mixed vineyard is that in the same field you have
five different writings, so you have to make five different
(47:17):
harvests to take care of different varieties. It's not so
easy to handle in this way using all these rieties
for creating just one wine, which is sparkling, so we
can harvest all of them at the same moment when
they are not right. Because for the parking process process,
you don't have to have secreptes when they are fully right,
(47:39):
but you can anticipate that. You should anticipate the hargist
because you will have sugar for the second fdation. So
using this old vineyard for this project, somehow I solved
a big problem for us because this vineyard was very
much complicated binear to handle.
Speaker 3 (48:00):
This is a lovely wine.
Speaker 2 (48:01):
It tastes like it has the texture of a method
of classico and is a sure five different varieties, all
a state grown. Yeah, so very significant as a sparkling
wine that's truly from Orviedo. We just have a little
bit of time left. I want to touch on. Yes,
you do make a wonderful groketto I GT Orvieto twenty
twenty four. We taste it made with two clones of
(48:24):
the Groketto di Toto, which is I noted smaller berries
and bunches and very little more aromatic that missed with
this specific type of grape. And you also make a
red wine. There is even though Orvieto is predominantly a
white wine area, there are red wines made. Yours is
the one we taste called sinuo So twenty twenty three.
(48:45):
I GT. Russo Blende, Merlot, Cabernet and Montepulciano. Very interesting
plans there.
Speaker 4 (48:53):
Yes, I have to say personal that this is the
only your red in semio white, but THEO stands out beautifully. Internally.
We produce nine thousand battles, eighty thousand bottles are white points,
ten thousand of reds and the only red is Smoso.
At the moment, there is Justinuso. But there is another
(49:15):
project ongoing, so we just planted the new vineyards. So
in a couple of years we will have another bread
maybe in Alfa, so an anther Lego for the primum alpha,
but at the moment that is Justinoso, and we decided
to At the very beginning, Sinuso was a cover name
a glow blend. Then we added a little bit on
on the channel for me, a little bit more Italian style.
(49:36):
But at the very beginning was a cover name a
blow because at that time we really want to also
we really want to add the red wine in our
portfolio and in the clay soil, the Cavernet and the
Merlot performed very very very well, so we started making
a covert a glow blend. Then for many years it
(49:58):
remains a cavern and blue. Well then because also via
are my important, they ask can you please as some
rice because you know we're in America and we're important
and wine, so we were thinking what we can come
down because it's not easy, you know, you have a
covered and then we after many minute trials, so we
found out that the multiple channel was the pmbination because
(50:22):
could give the dune incense, especially for international market. But
somehow not covering all the other two variris, but reinforcing
the blend especially, and so it ended up to be
three ice is Man.
Speaker 2 (50:38):
It's very nice wine, and as the name says, it's
a silky wine, smooth and just beautiful to know, just lovely.
So Julia to Costomo, We've really enjoyed chatting with you.
We're down to the end of the show, so let's
do a quick wrap. We've been talking with Julia the Cosimo.
The winery is our gly, the location is or Vieto,
(50:59):
and then you're West area. The importer is vis Imports.
We are in the region of Umbria and the beautiful
country of Italy. You do have visitors, so if you
want more information, you can go to ourgly dot eu
to learn more. It was great to see you. If
(51:20):
you go to Orbeto, go to Trotteria dot Carlo plug
for your husband's wonderful restaurant and hopefully we'll see you
stayside soon.
Speaker 4 (51:29):
Thank you so much Melanie and David. Then thank you
for all the people that are watching us. I invite
all of you and Vito please come to visit us.
It's one thing is to you know, talk about a video.
But another story is that if you come here, you
enjoy the place. You enjoy one enjoy.
Speaker 2 (51:47):
So I wait for all of you in Umbria absolutely
because nothing bets visiting the region. So everyone, thank you
for joining us. We're Melanie Young and David Ransom. This
has been the Connected Table Live. You can hear us
on more than sixty five podcast channels, watch us on
YouTube at the Connected Table TV, and is always stay
(52:07):
insatiably curious. Thank you
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:41):
Hello and welcome to the Connected Table Live where your
hosts Melanie Young and David Ransom. You're insatiably curious culinary couple.
We love traveling the world to bring you the amazing people, places,
wines and foods that we experience so you can experience
them with us. Today, we're taking you back to Italy
(01:02):
to the beautiful region of Orvieto in Umbria. We're going
to be specifically in the northwestern part of Orvieto, which
is a very specific area. There's a term for it.
What is it, David, It's like toshi or something. We'll
ask our guests Tusha. It's a certain special region that
(01:26):
we're going to talk about with our guest, who's Julia
di Cosimo, who is a family owner of our Gli,
a winery in this region that was started by her
grandfather in nineteen ninety three and now she is overseeing it.
We had the great pleasure of spending time with Julia
and our Gili and learn so much about the soil
(01:51):
and what makes these wines. I think it was our
first winery visit when we went to Orviedo on that trip. Yeah,
so that one, the first one is always the one
that just goes this.
Speaker 3 (02:00):
This was the trip back in June. We've been a
couple of times and obviously and we've been to Orvieto
a couple of times, but this is the first time
we really delved into the wine making in the region.
Speaker 2 (02:09):
It was actually my deep dive. Yeah, first, So we're
going to be joined by Julia de Cosumo, who I
said is now overseeing the winery, so welcome, bring her on.
Speaker 3 (02:22):
Tell many now, yes, it is afternoon, actually probably evening
for you, so thank you for taking time out of
your evening to join us.
Speaker 2 (02:33):
I'm doing and for our viewers. The backdrop we have
is actually in the cellar at our Dela with some
of the clay amphora, which we're going to talk about
because we learned that the word our dela means play correct.
Speaker 4 (02:48):
Yes, it is the Latin name, Latin word for clay.
Speaker 2 (02:55):
Well, that's a great way to dive deep into which
has a lot to do with the entire region.
Speaker 3 (03:00):
Really, there's a lot of clay in that region and
a lot of fossils and whatnot, and that really helps
make the wines unique. Yeah, there's a lot of unique
things about the wine. But I think what we really
should do is, Julia, why don't we get to know
you a little bit? Why don't you tell us your
family story and how our Gilea came to be?
Speaker 4 (03:15):
Yeah, sure, with my pleasure. It's not a long story,
as you know, because you've been here for many days,
and it is many many sellers. We are the youngest
seller in the region just ten years old, which is
not as much not as little. And everything started because
(03:36):
of my grandfather back in nineteen eighty three as Melanisa
and even though the winery as wine production started back
in two thousand and five. So this year we celebrate
twenty years and a year a year, so it's because
she ruined for us and everything started because my grandfather
(03:56):
is there. But he was very passionate about wine. And
let's say he was somehow connected with the wine, because
the main business of my family is still the spirits production,
and he was a great entrepreneur in the past. Uh
he created one of the largest Italian distillery in the
(04:20):
south room in a small small town called the Nani
one hour in the South room. And still today my
family is involved in this business, which is a spins production.
So Grappa brandy liqueurs in general. And at the end
of his career, when it was let's say it was
about I think, is that, if I'm not wrong, seventeen
(04:42):
years old, he decided that he wanted to have also
his own seller, his only one production because as you know,
Grandpa and Dino, Granpa and wine are connected because grappa
is produced through the left dovers of the one us
exactly what we call it in Italia, in italiaasha in
(05:04):
English pomas. So what remains after we squeeze the grape,
so a little bit of skins seeds about, but this
is the input for the disstillation process for producing rapper.
So my grandfather traveled all this life for purchasing Rappa
for his business spirits. He fall in love with the wine,
of course, and he decided at the end of his
(05:25):
career to have its own winery and to produce its
own wine. And we meet it here in Orbito.
Speaker 2 (05:35):
At that time nineteen ninety three, were there because we
visited it. It's promote you're kind of in a remote
where there were wineries in that area.
Speaker 4 (05:44):
Yes, we are twenty minute strive from Orbito in the
northwest part of Orbito. Usually Arginia is located at the
very the border with Tuscani, twenty minutes also from the Salad.
This Sankason de Bany where we're into Scaa. So talking
about ther Edo appellation within the Orbedo Buc appellation, Arginla
(06:09):
is the northern h how we see English northern the
wine which is located at very border with the north
northernmost you think northernmost location. And in where we are,
(06:29):
the place is full of clay. That's the reason why
we decide to name this alay because it's very much important.
Considered that in some parts of the vineyards with each
almost fifty percent of clay in the soil composition.
Speaker 2 (06:45):
Percent that's a lot. What is the other fifty percent?
Speaker 4 (06:50):
It's a mix. It's a mix of rocks, limestone, shell fish, fossils,
and it's it's a mix of other a little bit
of sense as well, even do the standing part of
the operation where you can find a lot of sand
is not where we are. It's for Bara Lake, so
room cellars over there. But it's the the majority is
(07:11):
for us is clay and this specific composition of soil
translate into one with specific characteristics with specific let's say,
are romans and structure. So that's the while we decide
to think the cellar after the soil and not a
family even though it's a family business.
Speaker 2 (07:35):
A lot of complexity and minerality now.
Speaker 3 (07:38):
And they're they're pretty remote too, yeah, I remember correctly.
Even though you're only twenty minutes outside of town or Viedo,
it's it's a you have to climb up into the
mountains to get to where you are, and there's a
lot of protected land I think behind you as well,
and there's really not much out there, so you're you're
a fairly remote witer and I really love that about
that area.
Speaker 2 (07:57):
Well, there's one hundred and twentyars. I don't know what
that is an acres, but that's a lot of fifteen
Oh there's okay, so a lot.
Speaker 4 (08:06):
It's large, less than four hundred acres.
Speaker 2 (08:11):
Yeah, so we're talking like, you know, you know, wide
amount of land. Only fifteen of that is under vine.
So that's really interesting.
Speaker 3 (08:19):
Now, and I did I looked back at my notes,
and it is called Tuskia Tuska the us Cia. It's
the corner region of Tuscany and it's.
Speaker 2 (08:27):
Like unincorporated special area. Now, what we learned when we
visited the Orvitta region is this area was underwater under
the sea for a long time, and so the marine
particles are significant. I think you have one that you
are going to show us that you found. It's kind
(08:47):
of like, wow, what is that.
Speaker 3 (08:54):
That's the giant oyster shell.
Speaker 2 (08:55):
It's a giant oyster shell or a mollusc of some kind.
Speaker 4 (08:58):
Wow, I just found this new fossil ten days ago.
So it's a new founding. But our soil is full
of these marine fossils from the blues in age because,
as you said, one point eight millions of years ago,
all this part of Umbria was completely covered by the
sea level and that's a little why we find a
(09:21):
lot of shell fish and fossils in our ground. And
it's look little fun funny because Umbria is a landlocked ridge,
so we don't have the beach now, but we used
to have beautiful beaches in the bus and so we
can found still some fossils. But back to the point,
this combination is very much important for us because from
(09:42):
one side, from one part we have played. The other
part is mainly made of as I said already of
rocks and fossils. So what this gives to the one
what you will find out in our class mainly from
one side we have structured and body. And this is
connected with the clay because clay soil tend to create
(10:05):
wines with lot of structure embody because the grape wine
has to fight or find the nutrients. Is not a
thirtie kind of soil. It's pretty much tough for the
for the tree, for the grape wine to find nutrients.
That's the reason why the wine result that the wine
result in low structure and body. And so this is
(10:28):
because of the clay. From the other side, the shellfish.
What this marine shell fish gives to the wine, they
give first of all, a beautiful minerality as you said before.
And secondly freshness acidity because this composition, which is actually
to be pally honest, it is not just fossils, is
what we call the italianos s caledrol probably in English skeleton,
(10:53):
so it's a mix of shellfish, rockslimes on. All this
texture help us in balancing the pH level, the pH
level in the soil and this is also in the wine,
so we work basically with very low pH this means
very high level of a city, so beautiful freshness into
(11:15):
the wine. So that's the reason why we decided to
name the cellar after the soil because as you understand,
it's very very much important for us and for the
final job that we do sure is.
Speaker 3 (11:26):
And you know, clay actually plays a part in your
wine making as well, because you actually you have a
program where you've created am fora And it's a really
interesting story because most people when they decide to make
wine in M four, they go to the amphora maker
and they say, I'll buy some amphora. You actually took
the clay to him and said, I want you to
make the m foura from the clay that grows on
my that comes on my property and tell us that story.
(11:49):
It's very interesting.
Speaker 4 (11:51):
Yeah, that's a that's my special project. Actually, I Kkover.
I came here in Umbre, moved to Umbre back ten
years ago and I decided time to take care of
our agilia, to managing Ourgila drive myself. So it was
a big changement in my life. And as soon as
I arrived here, I realized that this soil had has
(12:15):
a big impact in what we do. And the beautiful
side of the of the impact is the one I
told you a couple of minutes ago. But as always
always there is also the other part of the medal
is the medal. So the other part, which is actually
is a very complicated soil to work in.
Speaker 2 (12:36):
Uh.
Speaker 4 (12:37):
You know very well that the play tend to retain
the water for example, so for example in April in March,
during the springtime when it rains a lot, we have
many many problems in working the field, in entering back
into the field with our attractors, with our machines, because
(12:58):
the every every everything is like a mold. It's it's
very easy to remain stuck into the soil for the truck.
So this is for example, a negative side you know
of the claim. And so as soon as I arrived here,
I realized these two different phases of our soil. So
from one side, this soil is the potential, so it's
(13:20):
our big, big potential for creating amazing wines. But from
the other side it's somehow our limit, especially for working.
So starting from this point, I thought, why not to
have my soil as the material for creating the base
where I can ferment en agement wine. So with this idea,
(13:41):
I thought, wonderful. I'm in Umbria. It's full of pottery
makers everywhere you visit the data, so you know that
butter is a different craftsmanship here in this part of woundering,
so it's easy to fight on battery makers. So I
went to a pottery maker one of the pottery media
which is a user to the seller, and I ask
(14:02):
to the to the owner, can you please create an
an for a phase for me for fermenting and h
my wine is using my own soil, my own clay.
And you know what is said, not Julian, sorry, I can't,
I can't, I can't use your clay. And I say
(14:23):
why you are just twenty minutes drive from my winery
and you use your play for producing beautiful pavement, beautiful basis,
beautiful pottery. Is why you can't use my for producing
an amp me and he said, first of all, because
you have to go to a professional pottery maker specialize
in AFRA for wine production, because it's a very complicated
(14:50):
piece of art to create. It's not that easy. You
have to have capabilities and expertise for creating this big
phase for fermenting the fermenting the one. And secondly, you
are you have you are in the part of the
appellation of the little appelation where it's not just clay,
(15:11):
is clay combined with fossils, with marine force fossils from
the plus and age. So I can't use also your
play because if I use your play, it's full of
little pieces of shellfish and little rocks and the disk
could break while cooking the base immediately after. So I
don't want to take the risk. So Manamie, and there
(15:33):
was very much frustrated because the first answer was a
known and actually I received many many no answer because
I went to many different party leaders and all of
them basically told me the same story that they couldn't
use my plate they were not specialized and for Afro
when making rus So. At the end, my background is
(15:55):
business administration, so I thought, if I go to the
market leader, if I go to the bigger am for
a wine producer in Italy for one making, of course
probably this person, this company will find a solution for me.
So I did the research and I find I find
out that at that time, so twenty sixteen, the market
(16:19):
leader for alfa production in Italy for wine making was
Artenova plus to Pruneeda Brunda is a plus to Florence
is a beautiful little town with a beautiful tradition for
pottery production. So I went there very much prepared because
I knew the answer already. But I try myself. I
try the best to convince also this company to make
(16:42):
the beast for me. So after ten calls, I don't
know how many halls, two visits in that pottery production site.
At the end, the owner Leonardo, when they called me
and said, Okay, Julia, are so stubborn that I'm going
to make the amp for you. I'm going to make
(17:05):
but you have to pay everything in advance. You got
to pay for you. I said yes, So I beat
everything in advance, and I had my three am for
that you have in your background, Uh, just deliver in
this hour a couple of months later.
Speaker 2 (17:23):
So how many m for do you have?
Speaker 4 (17:26):
Now?
Speaker 2 (17:26):
I see two behind us and yeah, we're getting a
delivery of wine. So David's gonna excuse himself quickly. Problem
it just happens. So we have three m four behind us.
So bottom line, how many do you have? Now?
Speaker 4 (17:42):
Six time for at the moment. Three are made with
our own place. So the first three are connected with
the project I just told you. The other three is
a new one, uh, and it's connected to a new
project in which day a way we a little bit rands.
So there are two based actually one inside and another outside.
(18:04):
Inside that is our play. Inside that is the pottery
makers play. Outside that is our play, and it's a
new project. But the one is not delivered yet, so
I will focus more on on the first project, which
is the one that is still we're still using. We
still connected with the wine where we were selling Medicine
(18:29):
City as well, which is the prim down for us.
Speaker 2 (18:32):
So and we were going to get to that, but
before we do, just would you clarify for our viewers
and listeners who may not understand why and how and
for our client, for our works with the wine. What
makes vinification in and for a special because it's becoming
popular you hear, but it's an ancient, ancient, ancient technique
(18:55):
that is becoming more popular. Why is that and what
is it due to the characteristics of wines.
Speaker 4 (19:01):
Thank you for this question because it's very interesting to
focus on to click clarify UH what AHRA gives to
the wine, because that is a big confusion. A lot
of people, also professionals, Mayer's UH wine sellers, UH wine
importance distributors, many many people are talking about AMFRA and
(19:25):
wine in infra. But there is a big confusion on
what alphra gives to the wine, what doesn't give to
the wine. So it's a it's a good opportunity for
me to specify, to to make it make it clear
somehow UH and to describe the anfra. I normally use
this example alpha for the one production production. It's just
(19:50):
is just in between sally still tanks and borrols. What
the meaning between UH Like the sill still tanks A
for is neutral, It doesn't add any flavor into the wine.
But like the oak like the barrels or the big
oak tsk. The amphre spores a little bit less to
(20:14):
the barrels, but still oxygen coming an oudea so aveny
one fermented and age. Now from is that we have
a lot of complexity which is not added by the lays,
by the container, by the vessel, but is naturally developed
through oxygenation. So it's a little bit different. Let's say
(20:35):
somehow that the amfra enends the aromas coming from the varieties,
because nothing is added, so nothing covered. For example, when
you put a one in the barrels, you know that
you will lose twenty twenty five thirty depends on the
barrels of the aromas coming from the varieties, because you
(20:59):
will get the other muss. So that the wine coming
from the barrels, so the roasted, the roast, the aromas,
the spices, the vanilla. So you know for sure that
you will lose some of the primary romans coming from
the varieties. In the case of the ampher is kind
of you opposite because you will never you will never
get something more, but you will have an enenancement of
(21:20):
the primary romas through oxygenation. Mhmm.
Speaker 2 (21:24):
It's interesting and that's the size of the am for
a matter, because we've seen large, we've seen small. How
does that impact that?
Speaker 4 (21:31):
Of course, similar to the to the barrels, the dimension
counts because the bigger and say, the more oxygenation you have.
But you have also to take account the point of
wine you have inside the ancer. Okay, so it depends
also what you want to get, what kind of wine
(21:53):
you want to create. If you want more oxidation, you
will go toward the more are wine, more dark wine.
So it's different wine. You want a little bit less,
you will keep it. You probably keep the one in
off a little bit less, or you will choose for
amphra with a little bit different pattern, different kind of
(22:15):
clay which is a little bit more similar to concrete
to minto rather than to two barrels. Because you can
choose now before you couldn't. Now you can choose the
porosity for the amphra, which is a very new technology,
let's say in the alpha production, which still remains a craftsmanship,
(22:38):
but somehow now you can choose if you want like
three percent, five percent, six percent, eight percent breeding with
the oxygen. So that that's very much important for us
as a producer because we can create our own style,
our own wine.
Speaker 2 (22:54):
Let's talk about the wine that we tasted. Your first
for wine is called appropriately primo done for it. It's
a Bianco. Most of your wines are Bianco white wines.
Speaker 3 (23:05):
Uh.
Speaker 2 (23:06):
And it's made in Mpo and we both loved that.
Talk to us about the qualities of the swine. It's
it's it's eight months fermentation, aging in amphora, right and
then smooth the stainless. Talk to us about the swine.
Speaker 4 (23:19):
Uh, Prima dan Fora, as the name of the wine says,
is the first. Primo means first. It's the first wine
of our winery, entirely fermented and aging play bots. We
know al fora. It's a special project for us because,
as I said, it's uh uh, we are the first
(23:39):
winery in Italy that made the amp it using it
solent clay. So we didn't buy them already made. We
shipped the sty to the buttery maker and the means
for us. So normally when I talk about the primadl Fora,
more than name the primo and wine, I say a
project because it's a project of you know, putting the
soil at the maximum the area is to put the
(24:03):
soil at an extreme and to close the circles somehow
because the idea of using my play I didn't pull
you before, but I really want to point out this
this aspect. The ideal using of using my clay for
having the base is not for telling you the wine
is smell different because they use my play, or the
(24:23):
wine tastes different because they use my play. It's not
the goal, is not the reason why I did it.
The only reason why I did it is to put
the soil at a maximum level to be not just
the beginning but also the end of the process. So
it's just ideal to put it there that for us
is fundamental. We have our in our brand, so for us,
(24:47):
it's really truly our identity at the maximum level. So
the brimo down for the wine that we're talking about
ferments in a frau without the skin in. So one
important thing that I would like to highlight is that
it's not an orange wine. And nine out of then
(25:09):
wine down for are normally orange. And this is because
the majority of producers tend to use skin contact emaceration
and to exploit the breeding of the alpha. So all
these factors to combine together create wines with more color,
a little darker orange. We instead decided to make a
(25:31):
completely different wine. So to remove immediately the skins to
the fermentation is in an for without the skins, then
the wine we means in a of great months in
cost of batanage. We define these then we bother the
wine and we wait two more years in the glass
before releasing an America. So total process of aging is
three years. Because one important message that I would like
(25:53):
to tell you is for us longevity. You have been
here so you experience the wineries, the quality of your
little wines, and one I think one of the most
underrated things, especially in your market, is the capability of
aging of these wines wine white coins. And they're actually
(26:19):
they're not just afraid of the time time challenge. They
improved by the time. That's the reason why we decided
to deliver to release these wine triers later because even
three years later, they're still young, they're still kind of
a baby. So the message very much important for us
is longelicy s.
Speaker 2 (26:39):
This is a twenty twenty two. You started your mp
A project in twenty sixteen. The Primium Dom four we
taste it was twenty twenty two. We do want to
note that it was a blend of grokatto, which is
grokatto dec tota is a very signature grape in this area.
White grape and just fantastic can biangle, which I learned
is called locally two peggio. See very you know, because
(27:05):
they all have the oura, which ads a little elder
flower aspect to us, you get like a musk, melon, lemon,
yellow flowers, elder flower, a lot of spidity, and it's
it's just terrific. Why our notes just supposed a beautiful.
Speaker 4 (27:24):
Yes, it's the combination of the three grapes. We made
it like this because first of all, we didn't want
to have an international plan, so the problem makes sense
if we use local grapes that come back in their
own soil for fermenting and brest. So we really want
to have local grapes. So first of all, greget as
you said, which is our championship, or as I like
(27:47):
to say, is the king the queen of the cellar,
is the variety that we have the most. It really
represents Humber tradition for the wine making, especially talking about
white grape is a variety that is all over the
regions and also the border with Tuscana and largest you know.
So Gredaito for us is a very y, much important variety,
(28:07):
and we decide to blend it with Troupago, which is
kind of yellow Bianco to scano, you know, melan In
Umbria and especially in this part of Umri Orvieto, we
like to change all the words that are coming from tuscan.
Speaker 2 (28:21):
Very true that.
Speaker 4 (28:24):
There is a competition with the Scana, so we change
all the ninca. Also Brocanico, which is an important variety.
It's so nonmal to scano the same. But also talking
about food, let's change topics for a while. Also talking
about food in TuS Canada have a pitchy we call
pitch in the candy. Because of this competition, we want
(28:47):
our own identity, you know. So back back to the point,
back to the wine. We decided to create the one
that true it truly represents Umbria and the native ones
from Umbria because the to make and sef we use
logau grate for coming back in their own soil.
Speaker 2 (29:05):
Well, it's Obria, but it's distinctly Orvieto because we were
before we came to Oriedo, we were in Montefalco and
we were drinking a lot of heavy red wine, heavy
red running and Trebiano spolatino, which is like another completely
different type of tribana.
Speaker 4 (29:19):
You know.
Speaker 2 (29:19):
In Orvieto, Grkato is the primary wine and and most
wines are made with at least eighty five percent of grkatto.
And then the other blend is the trebiano tuscona pecanico
or what we learned the Conneola bianca, which for me,
I think that was the first time I'd had a
Conneola bianco. Normally I know it as a red connoe
yellow rosso. So very interesting. We want to a couple
(29:42):
touch on a couple of other wines, and also note
for our American viewers and listeners that your importer is vs.
Imports in the United States. Terrific, terrific importer. Another wine,
and we're gonna skip a round a bot but this
one has an interesting history as well as the signor
Ello Bianco Superiori. We had the two only twenty four,
which is a blend of five varieties and there's a
(30:04):
great story behind the name. So talk to us about
that wine, because we had it quite a bit when
we were dining out, including at your husband's restaurant in Orvieto.
Speaker 4 (30:13):
I'm sorry, I don't know the bubble of scenioral it
would be because I would like to show you, but
probably you can. I don't know if you can post
an image you count right because it could help me
people understand the product Senior. But in case not, no.
Speaker 2 (30:27):
Matter, I mean I can put about our social media
feed at the connected table.
Speaker 4 (30:33):
Thank you, that would be very helpful for a little
bit better. The project let's see can ah bra brand
thank you so much? Senially is a project that was
supposed to be limited, a vision project that became uh
entered the portfolio Virgilia without since years and it's a
(30:56):
project that be came to look at Senior that generally
is the most important painter over Do. He created the
capitalism Ritsu inside the one over Vieto. So one of
the most beautiful masterpieces that we have in our town
over there is going to find a beautiful about a
beautiful final judgment which was the best one, so the
(31:20):
most beautiful one before the one of Michelangelo. Then Michel
Andrew came with the Cistina. He did of course bigger
with more money because the Vatican Church is richer than
the town of Morito. But before Michelandrero, the one over
Wido was the most important final judgment ever painting in
(31:40):
the history of direct and so you understand how much
important is for us look at generally who's the painter.
And since three years ago we celebrated the five hundred
years anniversary from his death, we decided to remember the
artist dedicated in the wine and the label. So we
created this special label in which you can you can
(32:04):
see the face of Lucas and how we made it.
This is very interesting because this is the first label
that we have created using a typicial intelligence.
Speaker 2 (32:16):
Wow, that's an artificial intelligence I image. Wow, it's great.
Speaker 4 (32:20):
Yes, it's a typical intelligence. And we talked about to
use the etypicial intelligence because Lucas has been the modern
artists because you opened the Italian Renaissance. It is among
the first art is belonging to the Renaissance closing the
legal ages. So we thought it would be nice for
us to celebrate the artist with the most modern thing
(32:42):
that we have today, which is a difficient intelligence. So
how the label is made. Making the label, we combined
together five portraits of Lucas in Eli and it was
not difficult for us to find five portraits of him
because at that time many many artists painted paint used
(33:02):
to paying themselves in the friscals in the printing because
you know, Melanie, there was no Instagram, no Facebook, so
the only way for promoting yourself was to put your
face in the friscook. So we combined these five portraits
of him that we found in our bid and in
other places and in romos, and there's always the face
(33:23):
that you see, uh, displaying what a you know what
a label in our wine, which is probably the real
phase of Lucas accord artificially intelligence. And why, yeah, I
can assure you because I didn't tell I didn't think
about that.
Speaker 2 (33:42):
Yeah, I don't know if we can pop it up
without disrupting the screen. But something I want to point
out that we learned when we did our tour of
the Ovieto Cathedral, and this is important for anyone whose
goes to Orvieto. When this cathedral was constructed, many people
did not know how to read. So these works of art,
(34:02):
the bar relief, the paintings, the look at sigorrella paintings
which are around and they tell they tell the story,
and that's how these the parishioners learned about the stories
of the Bible through the artwork. And as you said,
it was very common for the artists to paint himself
(34:23):
into the work. And you see that when you go
to look at these beautiful paintings in the chapel. It's
in a side chapel in Orviedo, but it's it just
puts it all into context how important this artwork is
for tearing the story.
Speaker 4 (34:38):
It's very much what was the lesson was a Bible
for people who whouldn't read. Because my life spread all
other people can read. But at that time was the ladies.
But I think it's occasion for inviting all your guests
and the people that are watching us to visit the
ridd and especially to visit the cathedral or which is
a real masteriece.
Speaker 3 (35:00):
Just incredible, one of the most beautiful churches in the world,
I think.
Speaker 2 (35:03):
And you know, we we have private guide, which I
do recommend because she pointed out the stories and you
just you could just gaze at them, I mean the outside,
but the relief is incredible. Now you have five grapes
in this five was very symbolic for this wine. Let
me see Gracatto, Burdello, Sauvignon blanc, Chardonnay, Trebano, cascana, and Malvasia. Right,
(35:26):
I think I got them all. That's a lot. What
was the significance again of five?
Speaker 4 (35:32):
Very good question, that's very much important for us. We
said to put five gray varieties, which are a lot
of for one single wine for a very specific region,
because we want to reconnect this wine with the old
Orbedo wine, because it seems the creation of the uoc
(35:52):
SO nineteen ninety is nineteen seventy two STIL nineteen ninety two,
the first regulation made it for in Orbedo admitted five
different grapes in the plant, different proportions, but five different varieties.
At that time, the rice the variety is admitted were Gracketo, Groupeggo, Marvacia,
(36:15):
derdello and trebilo to scan. So with this wine, we
want to reconnect with the past, with the number of
grapes used in the in the at the origin of
diorbido deuce equation, but with the modern cut because we
decided to have some international varieties. Because this wine reflect
(36:35):
represents my idea of Orbito moderno as a young producer,
My goal, my commitment is to make Orbido again trending,
especially among my generations millennials. So I decided to create
this plant which is super fresh, super fruity and amatic,
not too heavy. The alcohol is actually in twelve percent,
(36:57):
so very easy to drink, but still well elegant and refined,
so somehow contemporary kind of wine. And one thing I
want to tell you, and one to add this conversation
is the multitude of varieties. You know that we're admitted
in the blend, as I said from nineteen seventy two
(37:20):
till nineteen ninety two, the writings and admitted in the
blend for producing Orbito War five. And people that are
listening to us can wonder ask why is so many writers,
because there are a lot of writies for just one
one wine. And the reason is for what you were
(37:42):
mentioning at the very beginning of our conversation today, The
reason is too shat is that we or Diedo is
at the border with three regions, Toscana, Umbria, in Lazio,
we feel part more than Umbria, will be part of Tusia,
(38:05):
which is not a political region, not a geographical region.
But it's a culture, so we belong to Usha and
they one making tradition in this part of Tusha. So
in Orbito since sever has been a merting part of culture.
So since sever the creation of one is being connected
(38:25):
with some traditionals coming from tuscan in some traditions coming
from Umbria and Tuscana. And if you analyze the five varieties,
we will find out kind of a contract among regions.
Erto from Umbria, Malvasia from Lazio, Drubejo is Canadian Tuscana
(38:45):
progranigo as you already said, Istrepianoduscano and Ertello is a
BW type is a clone of vertic you market kind
of a merting part of many many years ago. So
one thing onto a highlight and not just as a
producer of but little wine, but also as a vice
president of the consorts. Is that today many reviewers, when
(39:11):
critics uh complain about our regulation and they complain the
fact that today you can use too many varieties for
bridging orbit more than forty varieties you can use for
creating your one or that definitely, don't take me wrong,
are too much. But there is an historical reason for this.
(39:34):
We have been since several melting potlic culture. So since
several here the tradition is for blending for budding Dame vineyard,
many many different varieties because the culture was a mixed culture.
So somehow I would like to justify this uh uh
your veto today, which is the reflection of the best
(39:54):
of this culture of blending many different cultures together.
Speaker 2 (39:59):
That's the magnificant of Borbida wines.
Speaker 3 (40:01):
It is that the region as a as a rule,
must be blend. Exactly, if you make a single variety
in a wine and make it one hundred percent has
to be an i GT. It can't be a doc wine.
So they do blend. They've always done blends. Yeah, and
I think it's interesting that there that they did it.
I think originally as you stated, because it because they
(40:21):
were co planting the vines altogether in the vineyards exact
to create because they knew they were going to make
a blend. They weren't trying to separate them. And that
still goes on today as they replant vineyards, they're not
planting them necessarily to one variety. They're still co planting
in the same vineyard, different vibes.
Speaker 4 (40:40):
Yes, the blend was made in the field. Now, honestly,
the majority of the blend is made in the cellar,
so the case of Meek's vineyards are not as common,
but still you can find some like some.
Speaker 3 (40:54):
That are doing it.
Speaker 4 (40:55):
Yeah, property we still have some vineyards that we still
keep them. But at that time, so thirty forty fifty
and even more years ago the blend who's made field
not in this solar.
Speaker 5 (41:10):
Like well, I think that's a great story with the
look at the signor Eli, who is the father of colorismo,
a style of painting, which is why there's five different.
Speaker 2 (41:22):
Colors in the bottel as well. So there's a lot
of symbolism in the artwork of the bottle because you've
got the different five different colors, you've got the five
different blends. It represents the melting pot. Let's move on
to your there's a couple of wines that we tasted
that we love. Let's see which one we want to
(41:42):
talk about, the Panato or the grichetto. But the Panaza
superiori is an interesting term. I want to underscore what
that means again with the Panata Superiori twenty twenty two
is a blend of griqetta, blend of grikeetto Trebano, Tuscana
a k A. Protanica by Barrel for Manda in French Bury.
(42:04):
Another incredibly beautiful wine, and this is Barrel for Mana.
Talk to us about that and again explain that anyone
who may not be superiori means in Italian terms m hmm.
Speaker 4 (42:15):
Superior in most of the regulations, and also in this
case is connected with the level of alcohol. So in
this case for calling this wine superiore or Vito classical superiore, uh,
the minimum level of alcohola has to be twelve percent plus.
There is another rule respect very much important, which is
(42:36):
the delivery, the delivery in the market. So this wine
has to be released after the first of March, after
the artist. So you could you can't. You can't release
the wine in the market in January, for example, in February,
you have to wait the first of March. So this
is the meaning of superiore for Vito wine. So it's
(42:59):
connected with the alcome first and time of releasing in
the market. Our bananas, you said, it is the blend
of two Greatsquto, the king of the Salar of Maestella
and very much important. Writing for Umbria region blended with
the brocanico, which is tribunal to scamel. Part of the
(43:20):
wine is fermented in barrows. The main part is fermentedly
still and steel. Then we combine the two parts together
with battle and we wait two years before releasing in
the market. So again the message is longevity. What we
want to tell with these white wines, the same with
it for the primadam for and as well for the Bananda,
that these white wine are much better through years if
(43:43):
you wait a couple of years, three for five years,
even more if you can for enjoy one, because they
show their best just by the time.
Speaker 2 (43:54):
This is a gastronomic wine, That's what I had to say,
very ripe, grape, food, travel and it's just great minerality.
This definitely could, you know, have some longer aging. And
in my notes I have pinata. The name is the
name of a type of caraffe from the Middle Ages,
so again you know a different type of you know, vessel.
Speaker 3 (44:13):
As they say, this was a beautiful one, a beautiful wine,
rich and silky and had great texture and flavors and
minerality to it. And I have to say, Julia, we
actually ordered this a couple of times when we're out
to dinner.
Speaker 4 (44:27):
Yeah, it was.
Speaker 3 (44:28):
It wasn't just a husband's restaurant. It was we did
it again because it was so good.
Speaker 2 (44:34):
We've we've been mentioning your husband's restaurant, Trotria da Carlo,
which is in Orvieto. We had a meal that it's terrific.
That's fabulous. Everybody put it on your list. Or Viano
has so many amazing restaurants. We were so blessed to
spend I think five days there like we were not
moving around. We actually got to dine out at restaurants.
(44:55):
It was incredible. Special shout out to the Consortio for
setting up our up. You also make some other wines
in in in Orbia, and also you have a rosato
from Maremma. We had a sparkling wine that was wonderful
when we had lunch uh at our July Uh. We're
(45:15):
in my notes on Chentle. Chentle, how do you say
chant that's a mouthful. Yes, and it's a charmatte style wine, right, Yes.
Speaker 4 (45:25):
It is charmametto. And it's called cento percento, which in
English means one hundred percent because it's one hundred percent
made by us it's one hundred percent made in a
gille and one hundred percent made through local varieties. So
it's not the case of the sparking wine made with
Chardonnay or other international varieties as most of the time happened.
(45:48):
We did is set to create sparking entirely made through
google varieties, and we use the very special vineyard I
always mentioned, or musical with that, so the mixed vineyard,
in which in the same field, in the same vineyard
do we have the five different rides. It's a very
(46:10):
old one. It's six years of vineyards and in this
vineyard we'll find out the five varieties that belong to
the old or Dieto, so the Delo Brigade, Lubeto, Magasia
and Tenduscanno playing in the field. So I can't tell
you the percentage of the variety because it's in the field.
But in this sparkling there are all these rides bending together,
(46:33):
and for us it's a very special project because he
really wanted to add better this. We started ten years
ago something like that. We wanted to add the sparkling
wine in our portfolio, but we didn't want to create
the regular sparkling wine. We really want to live or
create something that we be able to speak about the
religion and especially about the Orbido place. So that's the
(46:54):
reason why we said to use this all those veneer
to create the sparkling wine. And totally honest, using the
the vineyard for creating the sparkling I solved a big,
big problem because one of the negative side of a
mixed vineyard is that in the same field you have
five different writings, so you have to make five different
(47:17):
harvests to take care of different varieties. It's not so
easy to handle in this way using all these rieties
for creating just one wine, which is sparkling, so we
can harvest all of them at the same moment when
they are not right. Because for the parking process process,
you don't have to have secreptes when they are fully right,
(47:39):
but you can anticipate that. You should anticipate the hargist
because you will have sugar for the second fdation. So
using this old vineyard for this project, somehow I solved
a big problem for us because this vineyard was very
much complicated binear to handle.
Speaker 3 (48:00):
This is a lovely wine.
Speaker 2 (48:01):
It tastes like it has the texture of a method
of classico and is a sure five different varieties, all
a state grown. Yeah, so very significant as a sparkling
wine that's truly from Orviedo. We just have a little
bit of time left. I want to touch on. Yes,
you do make a wonderful groketto I GT Orvieto twenty
twenty four. We taste it made with two clones of
(48:24):
the Groketto di Toto, which is I noted smaller berries
and bunches and very little more aromatic that missed with
this specific type of grape. And you also make a
red wine. There is even though Orvieto is predominantly a
white wine area, there are red wines made. Yours is
the one we taste called sinuo So twenty twenty three.
(48:45):
I GT. Russo Blende, Merlot, Cabernet and Montepulciano. Very interesting
plans there.
Speaker 4 (48:53):
Yes, I have to say personal that this is the
only your red in semio white, but THEO stands out beautifully. Internally.
We produce nine thousand battles, eighty thousand bottles are white points,
ten thousand of reds and the only red is Smoso.
At the moment, there is Justinuso. But there is another
(49:15):
project ongoing, so we just planted the new vineyards. So
in a couple of years we will have another bread
maybe in Alfa, so an anther Lego for the primum alpha,
but at the moment that is Justinoso, and we decided
to At the very beginning, Sinuso was a cover name
a glow blend. Then we added a little bit on
on the channel for me, a little bit more Italian style.
(49:36):
But at the very beginning was a cover name a
blow because at that time we really want to also
we really want to add the red wine in our
portfolio and in the clay soil, the Cavernet and the
Merlot performed very very very well, so we started making
a covert a glow blend. Then for many years it
(49:58):
remains a cavern and blue. Well then because also via
are my important, they ask can you please as some
rice because you know we're in America and we're important
and wine, so we were thinking what we can come
down because it's not easy, you know, you have a
covered and then we after many minute trials, so we
found out that the multiple channel was the pmbination because
(50:22):
could give the dune incense, especially for international market. But
somehow not covering all the other two variris, but reinforcing
the blend especially, and so it ended up to be
three ice is Man.
Speaker 2 (50:38):
It's very nice wine, and as the name says, it's
a silky wine, smooth and just beautiful to know, just lovely.
So Julia to Costomo, We've really enjoyed chatting with you.
We're down to the end of the show, so let's
do a quick wrap. We've been talking with Julia the Cosimo.
The winery is our gly, the location is or Vieto,
(50:59):
and then you're West area. The importer is vis Imports.
We are in the region of Umbria and the beautiful
country of Italy. You do have visitors, so if you
want more information, you can go to ourgly dot eu
to learn more. It was great to see you. If
(51:20):
you go to Orbeto, go to Trotteria dot Carlo plug
for your husband's wonderful restaurant and hopefully we'll see you
stayside soon.
Speaker 4 (51:29):
Thank you so much Melanie and David. Then thank you
for all the people that are watching us. I invite
all of you and Vito please come to visit us.
It's one thing is to you know, talk about a video.
But another story is that if you come here, you
enjoy the place. You enjoy one enjoy.
Speaker 2 (51:47):
So I wait for all of you in Umbria absolutely
because nothing bets visiting the region. So everyone, thank you
for joining us. We're Melanie Young and David Ransom. This
has been the Connected Table Live. You can hear us
on more than sixty five podcast channels, watch us on
YouTube at the Connected Table TV, and is always stay
(52:07):
insatiably curious. Thank you
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