December 10, 2025 • 45 mins
Established in 1926 by Achille Paltrinieri, family-run Cantina Paltrinieri is located in the heart of Lambrusco di Sorbara D.O.C. in the Emilia-Romagna region of Italy. One of numerous varieties of the Lambrusco grape variety, Lambrusco di Sorbara produces a crisp, elegant, lighter wine similar to a sparkling rosé. Cantina Paltrinieri produces different styles of Lambrusco di Sorbara. The Paltrinieri family also produces exceptional balsamic vinegar of Modena. www.cantinapaltrinieri.it
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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. We're your hosts,
Melanie Young and David Ransom. You're insatiably curious culinary couple.
We travel the world to bring you the amazing people
we meet, the places we visit, the wines we taste,
the foods we eat, and the great cultures that represent
our wonderful world. We are going to continue and what
(01:03):
I think is our final series on visiting the Amelia
Ramana region where Lambrusco is made. We're going to a
very specific area to talk about a style of lambrusco
that we absolutely love, Lambrusco di Sorbara. We actually learned
about Lambrusco di Sibara when we were in Italy and
(01:25):
we did a tasting at the Amilia Romana exhibit and
we were blown away. We were blown away by all
the styles of Lambrusco, and I think it's important what
you're going to get out of this, because meeting a
great producer is learning what the styles of Lambrusco are
and what seth Lambusco Disubora apart, and how to enjoy
(01:45):
it with food and why you should be drinking it.
The winer you were visiting is Cantina Paltineeri. It's located
in the heart of Lambrusco di Sobora doc It was
established in nineteen twenty, like many of the producers we met,
and it's signature wine is this drier, crisp, lighter style
(02:07):
of Lambrisco Lambrisco to Subara family run. Will be speaking
with Tichilia Pertainei, the daughter of Alberto and Barbara, who
are currently running it. They also make some exceptional balsamic
vinegar a Setto di Balsamico, which we tasted and brought back,
which we'll also talk about. So we're going to be
(02:28):
visiting Cantina Pertinieri in the heart of Lambrusco di Sordo
Bara DC to get you excited because right now we're
in the tank room behind us, we're going to show
you a quick video for all.
Speaker 3 (02:40):
Of you who are watching.
Speaker 4 (03:14):
A h.
Speaker 2 (04:23):
How beautiful was that? That been Dimia for anyone who
wants to know what harvest looks like over there, and
it is quite beautiful. So we are so happy to
welcome to the Connected Table Live to Chilia Petronieri.
Speaker 4 (04:36):
Welcome, Hi, Hi, thank you for for hosting me.
Speaker 2 (04:42):
Well, we loved our visit with you. Tell us about
I believe it's your grandfather, your grandfather, Achili Paternieri, who
founded the winery.
Speaker 4 (04:51):
Actually he was my great grandfather, your great grandfather. Okay,
he well, actually he was a mtsceutical chemist, so he
was not really involved into wine actually, but he was
very connected to this land, of course, and I'd say
he really started to make wine more as a family tradition,
(05:14):
as a hobby. You know, wine is very much about chemistry,
so this was a hobby to him, but he still
well knew what it was doing. I'd say it was
really with my grandpa that then this became an actual job.
Speaker 2 (05:31):
Let's say what was his name.
Speaker 4 (05:34):
His name was John Fanco jump Leco.
Speaker 2 (05:38):
And what are some what what are some things he
did to modernize the winery because for those of you watching,
many of the wineries back in the twenties were there's
places where you would go with your your jug to
pick up wine. It was a family run for family
enjoyment or for neighbors and nothing formal and commercial. So
what happened that changed everything?
Speaker 4 (06:01):
Well, when my grandpa decided he wanted to stay here,
you know, that was in the sixties, I guess he
married my grandma, they started to make one as the
full time job. So of course the the most like
specialized bottling and fermundations. That's when that's really where with
(06:25):
my grandpa that really took off, I'd say, so he
really was the one who started commercializing. Of course, also
back then it was mainly private people. I'd say. Nowadays
our markets look definitely different, so a lot has changed.
(06:49):
But but yeah, my grandpa was the first one to
truly commercialize it.
Speaker 5 (06:58):
To Julia, let's talk a little bit about the region
of Lambrusko as a region, because Lambrusco, for most Americans,
I think is is a type of wine but they
really can't distinguish it. After that, it's Lambrusco. But there's
very distinct areas that make Lambrusco, and Sbara is one
of them. What distinguishes where you make wine from some
(07:21):
of the others and why is it so special?
Speaker 4 (07:25):
Well, first of all, we focus on Lambrusco, and again,
as you pointed out, it's a very special gray variety
in the Lambrusco family. I'd call it a family. Okay,
we're talking about a lot of different gray varieties, all
having the same last name, but each one is a
(07:48):
different first name. So that's what Sorbara would be to us.
So we're talking about a very specific grape variety here,
and we are located in Sarbada, so that's why we
mainly work Sarvada grapes and Sorbarda really can grow on
(08:15):
just one third of the province of Moderna. So when
I say I'm talking about a very specific grape variety,
I'm doing that also in terms of the area. As
you said, so it's a very specific area that we're
talking about. It's the the center of the province of Mardina.
(08:36):
So Moderna is basically divided into three main wine regions.
The one more top left would be for Lambusco Salamino.
The one in the south so towards more the hills
would be Grasparossa and then what is more in the
middle would be Sarbara, with the center for this area
(08:59):
right in Sarbara.
Speaker 2 (09:02):
I have a question for you. So we talked about
Sorbara grape region, name of the winery, style of wine,
very defined by its region. Question about Lambrusko, Salomino, the
variety Salamini, the region Sambrino, the Labrusko, how is it different?
And we learned that the Salamino grape varieties or vines
(09:23):
are actually planted and interspersed with the Serbaro ones for
a very specific reason. So let's talk a little bit
about Salomino and Sorbara, what distinguishes each, why they need
each other, and how they're used.
Speaker 4 (09:36):
But here we like to use this metaphor other family.
As I told you, guy, Lambrusco be in this big family.
We often also joke about the fact that Sarbara in
this family would be a little bit of the weird
kid of the family, the black sheep of the family,
because it's the only one that is very light in
color and very strong in acidity. These are features that
(10:00):
usually if we're talking about Lambrusco in general, they don't
really come to your mind, maybe if you don't know Sorbara,
especially because most of the other Lambrusco styles would just
give a darker color and not such a strong acidity.
And as when we're talking about Sorbada specifically. Okay, so
(10:23):
of course the color comes from the skin. So in
the case for Salbata, we're talking about it skin that
is very thin and almost like translucent, so it really
it's very thin, so when we press the grape to
get the juice, we don't really get a lot of color.
Salamino instead had a little bit of the cured skin
(10:45):
and just darker, so that of course naturally just leads
to a little bit darker color. And the other difference
is in terms of the acidity. So we say Sorbarta
is the black sheep of the family because Sarbara has
this sort of pollination problem because of the malfunction in
(11:05):
the flower. So basically this grape variety is not able
to self pollinate. That's why people have been using I've
been planting salamino grapes right next to sarbara because salamino
functions as a sort of pollinator for sarbara, So we're
really looking at a sort of cross pollination here. So
(11:26):
salamina just spreads more pollen around, giving a higher chance
for sarbada grape to also get pollinate well the flowers.
Speaker 5 (11:34):
It really really need.
Speaker 2 (11:36):
Yeah, and it helps the grapes grow with more uniform
characteristic size, the void more and drag. So that's that's
an interesting thing we learned when we visited you, uh,
for those you touched briefly on lambros good as borl.
Let's talk a little bit more about it, because there's
(11:57):
quite the range, but there's of commonalities. So there's some
commonalities in number Lambrusco Disbora, and then there's ranges. Let's
talk about the commonalities, what distinguishes it, and then maybe
through discussing your wines, we can talk about how they're different.
Speaker 4 (12:15):
Well, what distinguishes Sorbana is really the color and the acidity.
These i'd say are the main characteristics for this great
variety and this wine. So in terms of the color,
we're really looking at this sort of very pale pink color,
almost like a rose style. And then the acidity again
(12:40):
is very strong. Then of course it depends on how
you are vinifying that wine. So of course, with for
example very I don't know, like longer fermentations, you get
the acidity a little bit rounded up of course, so
you can definitely work on that. As for the color,
(13:00):
we really like the light ones. So what we do
is basically we do very gentle presses, so we're not
breaking the skins much to get any more color than
what we want to have, and we don't really do
any skin contact, so no maceration at all. But again
(13:21):
that's really our style. So I told you Sorbara. Of
course per se it's already kind of light, but we
actually like to even go a little bit lighter, okay.
And then as for the aestidity, we also like to
work on that too, meaning we have a total of
eight different wines. And especially what changes is the stick
(13:45):
on the defermentation, which definitely has effects on the estidity too.
Speaker 2 (13:52):
We behind us is your winery, your tank group. Talk
to us about your with styles you use. You tend
to do a lot of charmont. Why do you also
have ancestral You also do little class ago so let's
talk about that. And for those who are wondering what
those bright yellow, red distincitioned tanks are, talked to us
(14:15):
about those and because they're very very nique to your winery.
Speaker 4 (14:21):
Those are concrete bats which we are still using. But
those are original from the twenties to the seventies, so
they were originally used by my grandpa and my great
grandpa back some time ago. Over the years, we actually
switched more for to stay less steel. Thanks. Okay, so
(14:45):
that's what we now use mainly for differentations. We still
use those concrete bats there, but actually mainly for stalking
so as extra storage that we have because concrete is
very good keeping low temperatures. But the downside two concrete
(15:05):
is that it's very porous, so not ideal for some
processes to be carried out. So that's why we mainly
switched now to this thing is still tanks.
Speaker 2 (15:16):
And for the methods, yeah yeah, so this is the historicceller.
Speaker 4 (15:20):
Yeah.
Speaker 2 (15:20):
Taking that, we also.
Speaker 5 (15:23):
We toured through the modern the modern version of the
winery as.
Speaker 2 (15:27):
Well, which they just take it by the yellow and
the red. It's very beautiful ya. So the methods, let's
talk about that. Let's talk about maybe by doing that,
talk about the different wines that you make using the
different methods.
Speaker 4 (15:39):
So we use three different methods, talking about the secondary
fermentation of course, because lumbrisk is always sparkly, so we
need a second fermentation, which is where actually the bubbles
are created. So for the secondary fermentation, we use three
different methods.
Speaker 2 (15:56):
Uh.
Speaker 4 (15:56):
And again really depending on the one that we use,
we end up with totally different wines. As you said,
the main method that we use would be the charmant fermentation.
So the tank fermentation, we we like to do little
experiments here trying to have different fermentations in terms of time.
(16:21):
So let's say we have we do a total of
six wines with the Sharma fermentation. Four of them undergo
these standard tank fermentations two to three months on the
leaves in the tank, and those would be Bianco, which
is the only white wine that we do. It's a
blend of tribiano which is a white grape and sorbara
(16:44):
with white difunification. Then soco, which is the one percent salamino,
So there's other grape variety that we use as a
pollinator for sorbara, and then pedia and Santagata pedia is
the traditional. It's the most traditional wine that we make
(17:05):
because it's it's a blend of so seventy to thirty
percent salamino. And then Santagata instead is one hundred percent
Sarbara actually the first wine that we issued in nineteen
ninety eight as a salbarah. But then we also use
(17:25):
d Charmouth for longer fermentations. That we have one wine
lately said which instead that is the longer Charma fermentation
of about four to five months on the lease and Latiserva,
which instead is twelve months on the lease, and that
also is a spumante, so higher pressure in the bottle.
This is forty charmath. Then we have Radice, which is
(17:49):
an ancestral. As you said, we prefer to use bottle
of fermented, but it's similar ideas there so the whole
fermentation happens in the bottle, so it's a cloudy wine
because the yeast just deposit at the bottom. They get
bat nut style. And then instead Grosso is the metado classical,
(18:12):
the champagn Wae method. For Grosso, we usually do no
less than thirty six months on the leaves in the
bottle and then we have the of course, the discouragement.
Speaker 2 (18:24):
It's quite the range. It's quite the range.
Speaker 5 (18:27):
I think we tasted eight wines overall, and I think
that's what your production is too, right.
Speaker 2 (18:32):
Yeah, eight wines, and we started with the Bianco de
la Milia, which is the fifty percent biano. The modena
Trabiano could be from a lot of places, and it's
the charmat two to three months and leaves. Then the
period as you said that, which was seventy percent a
doc Lambrusco and twenty twenty four seventy percent to bara
(18:53):
thirty percent salamino. I had a lot of fresh strawberries
on it and very beautiful dusty pink color. The salamona
kind of soften the wine. This is if you really
like a sparkling, a traditional sparkling rose, you're gonna love
the Beuria. Really beautiful. Chris, My personal favorite for the
name is Santa Agata with biodynamic wine twenty twenty four,
(19:16):
one hundred percent Sara and charmont, a lot of stoniness
and mineral qualities. Again, light strawberry, and it was named
for the patron saying of breast cancer, so I like
that one. I have a personal affiliate for is my
say my patrons saying you reference the reserva also one
(19:38):
hundred percent with free run juice with a longer fermentation
twelve months only.
Speaker 5 (19:43):
What did you think it was a reserve reserve style?
Speaker 2 (19:45):
Yeah, very different, just lovely. Yeah, a lot of Brioch character.
I noted.
Speaker 5 (19:49):
You know a lot of a lot of Lembers goes
that come into production are bottled with minimal these contacts
maybe one and a half, maybe two months. But but
what they're doing at Patronarias, they're really taking that a
step further with a bunch of their wines and doing
six months, even twelve months, which is what the which
is what the when.
Speaker 2 (20:08):
We're just talking about which interesting it's not a doc
because Reserva does not exist in Lambrusko's doc. It is
a unique wine. This was a twenty twenty three I
got some apricot vanilla Brioche, very elegant, gastronomic style wine.
Of course, the DJ is one of your best sellers.
If I as I understand it's it's kind of an
(20:30):
interesting it's kind of like a slight orange salmon golden color.
They saw like a good coral color, like almost like
the back of this these tanks that yellow and and uh.
Speaker 5 (20:42):
I think means root in Italian.
Speaker 2 (20:44):
Yes, right, it does a nod to your family roots.
Speaker 4 (20:49):
Yeah. The label of that wine is a map on
an old map of where we are, so it's a
sort of, you know, way of saying, this is where
our roots are being here for some time.
Speaker 2 (21:01):
It's available. The Polar Selections is one of the importers.
Vigna Verdi and Texas, but Polar New York. Most of
these wines are available in the United States, correct.
Speaker 4 (21:12):
Yeah, depends on which country we're talking about it. Yeah,
we have different importers for every state, so not everybody
carries the same right things, but pretty much all of
them are are present in the US.
Speaker 2 (21:35):
Yes, now the Grosso two more wines we tasted and
then look to get your thoughts on these. I'm looking
we're bottling in our notes. The Grosso Metido Classico Bara
Pado sa aged three years in bottles and only limited
to six thousand bottles produced. It's got some It definitely
(21:57):
has aging potential.
Speaker 5 (21:59):
You know. Another thing that I liked about Howternaria is
that they vintage date all their one Yes, they don't
release a non vintage wine, so, which I thought was
very interesting because there's a lot of production out there
because it's autoclave and they can bottle whenever they want,
kind of on demand. They'll release as they go along.
But you actually take that extra step and say, this
is the vintage, this is what we've got in the
(22:20):
market now.
Speaker 2 (22:21):
Which leads us to the last one was Soco Lambrusco.
I don't have to see a vantage on that. The
l Amelia igt. It's one hundred percent salamino, so it's
a totally different wine. And it was more red purple,
so you went into a much deeper color. I got
some sasparilla on that, which is beer dried cherry vanilla
(22:42):
and cocoa and clove, a bit spice and almaretto. It
was interesting and has a shorter two to three months only.
It's very unusual wine compared to the other ones. Definitely
kicks up a notch in terms of the spice and characteristic.
(23:02):
Wonderful range. Wonderful range. How do you work with your parents?
Talk to us about Alberta and Barbara and you and
your role and how you all work together as a family.
Speaker 4 (23:12):
Yeah, actually, since you visited, also, my brother joined. Okay,
it's four of the family and other five people we
are a total of nine. And then of course my
grandma is always there making coffee for everybody else. Yeah,
(23:34):
I think it's really well. We found our own balance.
Of course, it's important, important to have that everybody is things.
They do different tasks, of course, But so far this
has been pretty fun, I'd say too interesting for sure.
Speaker 2 (24:00):
Did you go to university to study something else and
then join the family winder or did you study I did.
Speaker 4 (24:05):
I majored in economics in Bolognae, so I take care
more of the office things and hospitality. My brother he
majored in viticulture, so he's more in the production site.
And he also he also likes to go into the vineyard.
(24:26):
So I don't know if you'll master in the winery
or more in the vineyard. We don't know yet. Maybe
a little bit of both, but yeah, he's definitely more
in the production field.
Speaker 2 (24:41):
So talking about hospitality, why don't you share with our
viewers and listeners the kinds of tasting experiences you would
offer to tourists who want to enjoy a visit to
Pelton and also.
Speaker 5 (24:54):
How far out of the Ordina which is probably the
hub for that area. What's the How far away are
you from actually the city of.
Speaker 4 (25:01):
We are less than twenty kilometers far from modern so
twenty fifteen to twenty.
Speaker 2 (25:07):
Minutes, Yeah, pretty close. An easy trip. An easy trip
you can hire a driver or and what kinds of
experiences do you offer? What are popular? Everything by appointment,
of course.
Speaker 4 (25:20):
Yeah, mainly. Yes, we usually do tours every day except Sunday,
usually in the afternoon, but on Saturdays even in the morning.
And I'd say we mainly have two different types of tours,
the one that is a little bit more basic. Of course,
both of them include the visit to the winery. We
(25:44):
also have a small the stomach room, so we we're
always happy to show that too. But all of the
unification processes, differmentation processes, the bottle and of course the
different between the two is just in the tasting, meaning
one is a little bit more of a richer tasting,
(26:07):
also in terms of the food included. So you do
want for food, yeah, good boards, the local yeah, I
think we had some for everybody.
Speaker 2 (26:19):
Our trip was arranged by the Consortio, who are the
region of Lambrusco, so we felt very treated beautifully wherever
we went. That's it.
Speaker 4 (26:27):
Bert.
Speaker 2 (26:28):
Let's talk about Theta disamica, which is balsamic vinegar, which
is very famous in the Modina area. And I think
you were the only producer we visited had one that
actually had an on site production cantina. Talk to us
about that because it was I think my first it
(26:50):
was my first visit me personally to a cantina that
is dedicated to making a sto dibosamico atomico di Modena,
which is a correc turn our at chet though might
Italian right, So talk to us about the process because
there was some very old barrels there.
Speaker 4 (27:09):
Yeah, so that for sure for us, it's more of
a niche thing. It's definitely not our focus. But my
grandpa sixty years ago or so started this production for Bosomach.
So we have this balsomic room and of course we
again were very we're always very happy to show it
(27:32):
to people because it's our little treasure that we have there.
We're talking about ten batches each of about six barrels,
and all of this batch, all of these batches are
aged at least fifty five years. So what we make
there is balsomic aged fifty five years wow, which it
(27:57):
doesn't really mean you just keep it there for fifty
five years and kind of forget about it at an
alarm four years later. What that really means is that
every year you've always pouring the new vintage, kind of
like a Solera method.
Speaker 2 (28:15):
For wine, right.
Speaker 4 (28:19):
Where you just every year in winter time, so when
temperatures are steady, you top off every barrel with a
new vintage. You have a little bit of space in
every barrel because you were in summer, a small portion
for every barrel has evaporated due to the US. Yeah, yeah,
(28:40):
it's a similar thing. Yeah, so we basically never stopped
doing bostomachs. So that's why we say that we make
a fifty five years age to one.
Speaker 5 (28:56):
I think you pointed out one barrel in the room
that was the one that you're It was I think
your mother's wedding present or your grandmother's wedding present, something
like that.
Speaker 4 (29:04):
My wedding present, actually, but there was there was a
very old.
Speaker 5 (29:09):
One in the corner that was I think the oldest
one that was created by your grandparents.
Speaker 2 (29:13):
Is it common to give a barrel of the barrel
as a wedding present? That's a lovely gift.
Speaker 4 (29:19):
It's more used as a dowry actually, so you start
a battery a batch when you give birth to a
daughter or a son. It's mostly used for daughters actually,
as with the tilation, and then that would be used
as a dowry once the daughter would get married. Basically, wow, yeah,
(29:43):
is that traditional to the region or to Italy or
the region? Yeah, mother particularly, Yeah, that's lovely. I think
that's how Bosoma God passed down through generations to in centuries.
Speaker 2 (30:01):
Well, we uh brought back a bottle which we're enjoying.
I think by drip.
Speaker 5 (30:07):
We've already poured over ice cream and enjoyed.
Speaker 2 (30:09):
Yeah, you know, our favorite way is to do ice
cream or yogurt or anything. It's it's it's it's wonderful
and we encourage everybody to We did not go on
an official tour. I think yours was our only one,
but that you can when you're in Monaa, you can
actually sign up to dosent of tours and we encourage
(30:34):
everyone to consider doing it because this is unique to
the area, much like Lambrusco is unique to the area
and uniquely Italian. And it's a great gift. I mean,
that was the first when we went to uh visit
with you, I said, we've got to bring back some
of this because you can't get it in the United
States at the quality level, at the quality level, at
(30:55):
the and the price level. I mean, it's gonna be
a lot more money here in the United States. It's
an amazing gift. And you do have an online shop. Now,
if somebody in the United States wants to shop, do
you ship the United States or do you hope only
do it?
Speaker 4 (31:07):
Yeah? We do?
Speaker 2 (31:08):
Do you do?
Speaker 4 (31:10):
It's probably best to contact us via email or just online.
We have a short form where you can just leave
a message on d on the website.
Speaker 2 (31:24):
And the website is can listen to Cantina dot it.
That's easy, very easy. Wow. I mean, this is a
great gift. And of course the wines are available throughout
the United States. There's also a shop as well. You know,
what we learned is when we've been traveling in Italy
and probably other EU countries, is there are facilities that
(31:47):
will arrange the direct ship to you. Because many of
the wineries we visit or some of them don't necessarily
have importers and they have direct shipping, which we were
supper so lun in fact one winery that we met
in Vesuvius as all they do and they do it
very well, do their one tourism program. So Cantina Patinieri
(32:12):
will be celebrating it's centennial on twenty twenty six. We
met Lombardini, which was celebrating in Bertolani. What are your
plans your family planning?
Speaker 4 (32:23):
Well, for sure, we're well, we'll have a big party here,
kind of like what we did for the ninetieth ninetieth anniversary.
Lots of people and we were able to raise some
money for charity that time. Oh, that's one of the
things to the plane is to do something like that
(32:45):
for sure for twenty twenty six as well. And then
we're probably thinking about also having smaller events nichee things,
probably like very focused on specific things, like a vertical
tasting of one of our wines. We usually do those
(33:06):
on the cliche or radice. We did one last year
and we went up to ten vintages. There's the same
wine through ten different vintages. We're we're definitely thinking about it,
still in process, but thinking about how we'll celebrate.
Speaker 2 (33:31):
I have in my notes that Pealtonieri has a relationship
with an artist Rabi. Yeah, Loski, Loski, thank you. Remind
you remember what was that all about. Maybe it'll be
working with him to do something commemorative.
Speaker 4 (33:50):
Again, we're thinking about that. But yeah, he's a really
good friend of ours and artists from modern us so
far from our place. He did all of our labels.
We met him in I think two thousand and nine
and ever since we really started it is very good friendship,
(34:10):
of course, but also a little bit of a collaboration,
meaning in time he rated some of our labels and
some of others we really drew them by be scratch basically,
and is always the one we turned to for sure
first when when we have things like that to kind
(34:35):
of sort out. And definitely the twenty twenty six points
will be we'll feature him as well.
Speaker 2 (34:44):
I remember when we visited with you, there was a room,
a beautiful tasting room private, and you were setting it
up for deverally important. In fact, you were setting it
up because you're Celtic winemaker was coming up.
Speaker 5 (34:56):
They were the trials.
Speaker 2 (34:57):
Yeah, you were doing the trials and you were working
with Teliopali, right, our wine main carecter, Yes, yeah, and
he was coming in to do the tastings to see
where we were with trials, as David said, And the
room was set up beautifully, but there was artwork by
this artist around the room and it was stunning. And
that's what I took. I took notes in my phone
(35:18):
and didn't ask her about this.
Speaker 6 (35:21):
Yeah, well, I'll tell him that you said this, and
tell us about your consulting analogist so that we know
who he is, because he's very famous.
Speaker 2 (35:31):
But many people no, no, yeah, he.
Speaker 4 (35:35):
Is from Endpoint, which is a smaller city outside Florence,
so Tuscany. When we met him, he was mainly actually
specialized in steel wine and mainly from Tuscany. My dad
had actually tried to talk with him to see if
(35:58):
he could work with us too, but for many years
at til you just he never really said no. He
just kind of avoided my dad, and we thought, you know,
we thought that that's that that was because he didn't
want to, you know, have anything to do with Lombrusco
(36:21):
and like the bad reputation that sometimes this wine has
and things. But eventually, actually.
Speaker 7 (36:28):
Then he he actually told us that he kind of
avoided my dad because he felt like he knew nothing
about bubbles so he's a very.
Speaker 4 (36:43):
Very i don't know, like like polite man. And also
he knows what his strength are, what his limits are,
for sure. My dad, though, he wanted to work with
him because he knew how good of a person he is.
(37:07):
So that's why he pushed to get a meeting with him,
and eventually in two thousand and eight we started working
working together.
Speaker 2 (37:17):
Well, go for your father for being for persistent, because
it looks to be a very important working collaboration. And
I hope the trials that day. Later that day people
were coming in to taste the wines. I hope they
were successful.
Speaker 4 (37:32):
They were yeah, thank you.
Speaker 2 (37:35):
Yeah. And the harvest is year.
Speaker 4 (37:36):
How was it depends on the points of view. I'd
say quality wise were very happy. We also we did
a little experiment this year. We had picked a couple
of batches this year because we knew the quality there
(38:00):
was very very good, so we wanted to preserve that
the most So quality wise is very very happy with
that problem is always with diseases actually, so the quantity
was definitely not as great because of all of these
(38:21):
diseases that are attacking the vines. Of course then basically
just leading to much much much lower yields to.
Speaker 2 (38:34):
Is that due to climate change?
Speaker 4 (38:37):
Definitely? Yeah. Yeah, new insects that we're not here you're
here before, and that are bringing over some diseases for
which there is not really cure yet. Most people are
kind of starting.
Speaker 2 (38:51):
To if you bring any consolation that seems to be
a global problem, particularly the disease the insects that keep
jumping over tom continent to continent. But hopefully you know,
what we do know is that universally it is something
that everybody is looking to address. It is top of mind.
The climate change is real, and everyone will work together
(39:12):
and collaboratively define new systems and technologies and potentially plant
new varieties to address the situation.
Speaker 4 (39:22):
Yep.
Speaker 2 (39:24):
Yeah, Well, honestly it has been such a joy. David's
pointing at a picture. What do we well, I wanted
to bring up before we go.
Speaker 5 (39:31):
While we were visiting and touring with you through the wine,
we walked past a stack of barrels that is an
experiment that I think your brother is working on right,
which is a soilero wine that you all are producing.
Why don't you tell us a little bit about that project.
Speaker 4 (39:47):
So it's a project that we actually started in twenty fifty.
In twenty twenty with COVID, we had that this barrel
which we were actually using as a liqueur for Grosso,
the champagn One method, and we that year we just
thought about this kind of project. So it was a
(40:10):
sort of coove of Labusco di Servara. So different vintages
bottle fermented just like our rodice is okay. And then
what we did over the years was actually to just
we just added a couple of few more barrels, so
up to a total of six now in a pyramid shape,
(40:34):
and there we are planning on doing something similar to
what we did for twenty twenty, but this time a
champagne One method, so another methodo classical our second and
with a layer method. So basically we every year we
(40:54):
removed a tiny portion from the three bottom barrels and
then those would get topped off using the two mid barrels,
and then the new vintage would well, and then you
would use the top one to top off the twomid
ones and then of course, just like what happens somehow
(41:14):
for Bosoma two, then you top off the top bayrol
using what you harvested the previous harvest. So in a
cup in four five months, so early spring this year.
We will be adding the twenty twenty five to that method.
(41:35):
There to that celera. We bottled the first batch of
bottles for this new wine last last year for this
spring this past spring, so spring twenty twenty four. It's
going to be a champanwe method. So at least twenty
(41:55):
four months on the leaves in the bottle, so still
a few more years before or it will be out.
Speaker 2 (42:01):
Does it have a name?
Speaker 4 (42:02):
The project Anastasi. It's a Greek.
Speaker 2 (42:07):
Name it is what does it mean?
Speaker 4 (42:11):
It means like I think it really, it means like rebirth, resurrection.
We use that in twenty twenty for that wine as well.
Because of all the idea was all of the money
(42:33):
that we raised with that bottle were given to charity
that year two and you know Ward was a mess
uh COVID, everything close, and so the idea was to say,
you know, we are trying to I don't know, maybe
there is some hope for a nicer view of all
(42:58):
of this. That's the that's.
Speaker 5 (43:01):
Where the term well, we're going to product on our
calendars for let's say three years from now. The next
time you come now you also have a project called
Il Cristo, which was which is a blend of a
couple of different grapes, but I think also done in
the solera method, correct that you're working on.
Speaker 4 (43:21):
We're not sure that it will be a solera yet,
because this was the first here that we That also
is the smallest experiment that we're doing that my brother
is working on. It's in Cristo is the name of
the small batch that we had harvested this year. So
because the quality was just exceptional, he wanted that batch
(43:47):
to ferment in old barrels. So that probably is going
to be a third Metado classical, but we don't know
yet if that will be a solera, so we'll see
with next harvest.
Speaker 2 (44:01):
Yeah, that's exciting. It's like history and innovation and here's
a toast in the future. We've already got lots planned
into the second hundred years, so Fel, that's fantastic.
Speaker 4 (44:15):
Thank you.
Speaker 2 (44:16):
Well, it's been a pleasure of visiting with you again
and we can't wait to toast with you in person again.
We raise a glass to you and your family won't
have one. We raise a glass my water glass to
you and your family at Cantina Pattanieri and again you
can go to the website shop look and of course
the wines are available through Polander, mainly Polander, but other
(44:38):
importers as well throughout the United States. So thank you
very much for joining us, thank you for hosting YEA
and for all of you watching and listening you've been
listening to The Connected Table Live with Melanie Young and
David Ransom, We've brought you another wonderful edition of our
series spotlighting the Lambrusko Wines the Amelia Romania. So why
(45:00):
because we want you to explore your palate, expand your horizons,
and we always want to eat, drink and explore you
to inspire and travel and taste and always do it
and stay 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. We're your hosts,
Melanie Young and David Ransom. You're insatiably curious culinary couple.
We travel the world to bring you the amazing people
we meet, the places we visit, the wines we taste,
the foods we eat, and the great cultures that represent
our wonderful world. We are going to continue and what
(01:03):
I think is our final series on visiting the Amelia
Ramana region where Lambrusco is made. We're going to a
very specific area to talk about a style of lambrusco
that we absolutely love, Lambrusco di Sorbara. We actually learned
about Lambrusco di Sibara when we were in Italy and
(01:25):
we did a tasting at the Amilia Romana exhibit and
we were blown away. We were blown away by all
the styles of Lambrusco, and I think it's important what
you're going to get out of this, because meeting a
great producer is learning what the styles of Lambrusco are
and what seth Lambusco Disubora apart, and how to enjoy
(01:45):
it with food and why you should be drinking it.
The winer you were visiting is Cantina Paltineeri. It's located
in the heart of Lambrusco di Sobora doc It was
established in nineteen twenty, like many of the producers we met,
and it's signature wine is this drier, crisp, lighter style
(02:07):
of Lambrisco Lambrisco to Subara family run. Will be speaking
with Tichilia Pertainei, the daughter of Alberto and Barbara, who
are currently running it. They also make some exceptional balsamic
vinegar a Setto di Balsamico, which we tasted and brought back,
which we'll also talk about. So we're going to be
(02:28):
visiting Cantina Pertinieri in the heart of Lambrusco di Sordo
Bara DC to get you excited because right now we're
in the tank room behind us, we're going to show
you a quick video for all.
Speaker 3 (02:40):
Of you who are watching.
Speaker 4 (03:14):
A h.
Speaker 2 (04:23):
How beautiful was that? That been Dimia for anyone who
wants to know what harvest looks like over there, and
it is quite beautiful. So we are so happy to
welcome to the Connected Table Live to Chilia Petronieri.
Speaker 4 (04:36):
Welcome, Hi, Hi, thank you for for hosting me.
Speaker 2 (04:42):
Well, we loved our visit with you. Tell us about
I believe it's your grandfather, your grandfather, Achili Paternieri, who
founded the winery.
Speaker 4 (04:51):
Actually he was my great grandfather, your great grandfather. Okay,
he well, actually he was a mtsceutical chemist, so he
was not really involved into wine actually, but he was
very connected to this land, of course, and I'd say
he really started to make wine more as a family tradition,
(05:14):
as a hobby. You know, wine is very much about chemistry,
so this was a hobby to him, but he still
well knew what it was doing. I'd say it was
really with my grandpa that then this became an actual job.
Speaker 2 (05:31):
Let's say what was his name.
Speaker 4 (05:34):
His name was John Fanco jump Leco.
Speaker 2 (05:38):
And what are some what what are some things he
did to modernize the winery because for those of you watching,
many of the wineries back in the twenties were there's
places where you would go with your your jug to
pick up wine. It was a family run for family
enjoyment or for neighbors and nothing formal and commercial. So
what happened that changed everything?
Speaker 4 (06:01):
Well, when my grandpa decided he wanted to stay here,
you know, that was in the sixties, I guess he
married my grandma, they started to make one as the
full time job. So of course the the most like
specialized bottling and fermundations. That's when that's really where with
(06:25):
my grandpa that really took off, I'd say, so he
really was the one who started commercializing. Of course, also
back then it was mainly private people. I'd say. Nowadays
our markets look definitely different, so a lot has changed.
(06:49):
But but yeah, my grandpa was the first one to
truly commercialize it.
Speaker 5 (06:58):
To Julia, let's talk a little bit about the region
of Lambrusko as a region, because Lambrusco, for most Americans,
I think is is a type of wine but they
really can't distinguish it. After that, it's Lambrusco. But there's
very distinct areas that make Lambrusco, and Sbara is one
of them. What distinguishes where you make wine from some
(07:21):
of the others and why is it so special?
Speaker 4 (07:25):
Well, first of all, we focus on Lambrusco, and again,
as you pointed out, it's a very special gray variety
in the Lambrusco family. I'd call it a family. Okay,
we're talking about a lot of different gray varieties, all
having the same last name, but each one is a
(07:48):
different first name. So that's what Sorbara would be to us.
So we're talking about a very specific grape variety here,
and we are located in Sarbada, so that's why we
mainly work Sarvada grapes and Sorbarda really can grow on
(08:15):
just one third of the province of Moderna. So when
I say I'm talking about a very specific grape variety,
I'm doing that also in terms of the area. As
you said, so it's a very specific area that we're
talking about. It's the the center of the province of Mardina.
(08:36):
So Moderna is basically divided into three main wine regions.
The one more top left would be for Lambusco Salamino.
The one in the south so towards more the hills
would be Grasparossa and then what is more in the
middle would be Sarbara, with the center for this area
(08:59):
right in Sarbara.
Speaker 2 (09:02):
I have a question for you. So we talked about
Sorbara grape region, name of the winery, style of wine,
very defined by its region. Question about Lambrusko, Salomino, the
variety Salamini, the region Sambrino, the Labrusko, how is it different?
And we learned that the Salamino grape varieties or vines
(09:23):
are actually planted and interspersed with the Serbaro ones for
a very specific reason. So let's talk a little bit
about Salomino and Sorbara, what distinguishes each, why they need
each other, and how they're used.
Speaker 4 (09:36):
But here we like to use this metaphor other family.
As I told you, guy, Lambrusco be in this big family.
We often also joke about the fact that Sarbara in
this family would be a little bit of the weird
kid of the family, the black sheep of the family,
because it's the only one that is very light in
color and very strong in acidity. These are features that
(10:00):
usually if we're talking about Lambrusco in general, they don't
really come to your mind, maybe if you don't know Sorbara,
especially because most of the other Lambrusco styles would just
give a darker color and not such a strong acidity.
And as when we're talking about Sorbada specifically. Okay, so
(10:23):
of course the color comes from the skin. So in
the case for Salbata, we're talking about it skin that
is very thin and almost like translucent, so it really
it's very thin, so when we press the grape to
get the juice, we don't really get a lot of color.
Salamino instead had a little bit of the cured skin
(10:45):
and just darker, so that of course naturally just leads
to a little bit darker color. And the other difference
is in terms of the acidity. So we say Sorbarta
is the black sheep of the family because Sarbara has
this sort of pollination problem because of the malfunction in
(11:05):
the flower. So basically this grape variety is not able
to self pollinate. That's why people have been using I've
been planting salamino grapes right next to sarbara because salamino
functions as a sort of pollinator for sarbara, So we're
really looking at a sort of cross pollination here. So
(11:26):
salamina just spreads more pollen around, giving a higher chance
for sarbada grape to also get pollinate well the flowers.
Speaker 5 (11:34):
It really really need.
Speaker 2 (11:36):
Yeah, and it helps the grapes grow with more uniform
characteristic size, the void more and drag. So that's that's
an interesting thing we learned when we visited you, uh,
for those you touched briefly on lambros good as borl.
Let's talk a little bit more about it, because there's
(11:57):
quite the range, but there's of commonalities. So there's some
commonalities in number Lambrusco Disbora, and then there's ranges. Let's
talk about the commonalities, what distinguishes it, and then maybe
through discussing your wines, we can talk about how they're different.
Speaker 4 (12:15):
Well, what distinguishes Sorbana is really the color and the acidity.
These i'd say are the main characteristics for this great
variety and this wine. So in terms of the color,
we're really looking at this sort of very pale pink color,
almost like a rose style. And then the acidity again
(12:40):
is very strong. Then of course it depends on how
you are vinifying that wine. So of course, with for
example very I don't know, like longer fermentations, you get
the acidity a little bit rounded up of course, so
you can definitely work on that. As for the color,
(13:00):
we really like the light ones. So what we do
is basically we do very gentle presses, so we're not
breaking the skins much to get any more color than
what we want to have, and we don't really do
any skin contact, so no maceration at all. But again
(13:21):
that's really our style. So I told you Sorbara. Of
course per se it's already kind of light, but we
actually like to even go a little bit lighter, okay.
And then as for the aestidity, we also like to
work on that too, meaning we have a total of
eight different wines. And especially what changes is the stick
(13:45):
on the defermentation, which definitely has effects on the estidity too.
Speaker 2 (13:52):
We behind us is your winery, your tank group. Talk
to us about your with styles you use. You tend
to do a lot of charmont. Why do you also
have ancestral You also do little class ago so let's
talk about that. And for those who are wondering what
those bright yellow, red distincitioned tanks are, talked to us
(14:15):
about those and because they're very very nique to your winery.
Speaker 4 (14:21):
Those are concrete bats which we are still using. But
those are original from the twenties to the seventies, so
they were originally used by my grandpa and my great
grandpa back some time ago. Over the years, we actually
switched more for to stay less steel. Thanks. Okay, so
(14:45):
that's what we now use mainly for differentations. We still
use those concrete bats there, but actually mainly for stalking
so as extra storage that we have because concrete is
very good keeping low temperatures. But the downside two concrete
(15:05):
is that it's very porous, so not ideal for some
processes to be carried out. So that's why we mainly
switched now to this thing is still tanks.
Speaker 2 (15:16):
And for the methods, yeah yeah, so this is the historicceller.
Speaker 4 (15:20):
Yeah.
Speaker 2 (15:20):
Taking that, we also.
Speaker 5 (15:23):
We toured through the modern the modern version of the
winery as.
Speaker 2 (15:27):
Well, which they just take it by the yellow and
the red. It's very beautiful ya. So the methods, let's
talk about that. Let's talk about maybe by doing that,
talk about the different wines that you make using the
different methods.
Speaker 4 (15:39):
So we use three different methods, talking about the secondary
fermentation of course, because lumbrisk is always sparkly, so we
need a second fermentation, which is where actually the bubbles
are created. So for the secondary fermentation, we use three
different methods.
Speaker 2 (15:56):
Uh.
Speaker 4 (15:56):
And again really depending on the one that we use,
we end up with totally different wines. As you said,
the main method that we use would be the charmant fermentation.
So the tank fermentation, we we like to do little
experiments here trying to have different fermentations in terms of time.
(16:21):
So let's say we have we do a total of
six wines with the Sharma fermentation. Four of them undergo
these standard tank fermentations two to three months on the
leaves in the tank, and those would be Bianco, which
is the only white wine that we do. It's a
blend of tribiano which is a white grape and sorbara
(16:44):
with white difunification. Then soco, which is the one percent salamino,
So there's other grape variety that we use as a
pollinator for sorbara, and then pedia and Santagata pedia is
the traditional. It's the most traditional wine that we make
(17:05):
because it's it's a blend of so seventy to thirty
percent salamino. And then Santagata instead is one hundred percent
Sarbara actually the first wine that we issued in nineteen
ninety eight as a salbarah. But then we also use
(17:25):
d Charmouth for longer fermentations. That we have one wine
lately said which instead that is the longer Charma fermentation
of about four to five months on the lease and Latiserva,
which instead is twelve months on the lease, and that
also is a spumante, so higher pressure in the bottle.
This is forty charmath. Then we have Radice, which is
(17:49):
an ancestral. As you said, we prefer to use bottle
of fermented, but it's similar ideas there so the whole
fermentation happens in the bottle, so it's a cloudy wine
because the yeast just deposit at the bottom. They get
bat nut style. And then instead Grosso is the metado classical,
(18:12):
the champagn Wae method. For Grosso, we usually do no
less than thirty six months on the leaves in the
bottle and then we have the of course, the discouragement.
Speaker 2 (18:24):
It's quite the range. It's quite the range.
Speaker 5 (18:27):
I think we tasted eight wines overall, and I think
that's what your production is too, right.
Speaker 2 (18:32):
Yeah, eight wines, and we started with the Bianco de
la Milia, which is the fifty percent biano. The modena
Trabiano could be from a lot of places, and it's
the charmat two to three months and leaves. Then the
period as you said that, which was seventy percent a
doc Lambrusco and twenty twenty four seventy percent to bara
(18:53):
thirty percent salamino. I had a lot of fresh strawberries
on it and very beautiful dusty pink color. The salamona
kind of soften the wine. This is if you really
like a sparkling, a traditional sparkling rose, you're gonna love
the Beuria. Really beautiful. Chris, My personal favorite for the
name is Santa Agata with biodynamic wine twenty twenty four,
(19:16):
one hundred percent Sara and charmont, a lot of stoniness
and mineral qualities. Again, light strawberry, and it was named
for the patron saying of breast cancer, so I like
that one. I have a personal affiliate for is my
say my patrons saying you reference the reserva also one
(19:38):
hundred percent with free run juice with a longer fermentation
twelve months only.
Speaker 5 (19:43):
What did you think it was a reserve reserve style?
Speaker 2 (19:45):
Yeah, very different, just lovely. Yeah, a lot of Brioch character.
I noted.
Speaker 5 (19:49):
You know a lot of a lot of Lembers goes
that come into production are bottled with minimal these contacts
maybe one and a half, maybe two months. But but
what they're doing at Patronarias, they're really taking that a
step further with a bunch of their wines and doing
six months, even twelve months, which is what the which
is what the when.
Speaker 2 (20:08):
We're just talking about which interesting it's not a doc
because Reserva does not exist in Lambrusko's doc. It is
a unique wine. This was a twenty twenty three I
got some apricot vanilla Brioche, very elegant, gastronomic style wine.
Of course, the DJ is one of your best sellers.
If I as I understand it's it's kind of an
(20:30):
interesting it's kind of like a slight orange salmon golden color.
They saw like a good coral color, like almost like
the back of this these tanks that yellow and and uh.
Speaker 5 (20:42):
I think means root in Italian.
Speaker 2 (20:44):
Yes, right, it does a nod to your family roots.
Speaker 4 (20:49):
Yeah. The label of that wine is a map on
an old map of where we are, so it's a
sort of, you know, way of saying, this is where
our roots are being here for some time.
Speaker 2 (21:01):
It's available. The Polar Selections is one of the importers.
Vigna Verdi and Texas, but Polar New York. Most of
these wines are available in the United States, correct.
Speaker 4 (21:12):
Yeah, depends on which country we're talking about it. Yeah,
we have different importers for every state, so not everybody
carries the same right things, but pretty much all of
them are are present in the US.
Speaker 2 (21:35):
Yes, now the Grosso two more wines we tasted and
then look to get your thoughts on these. I'm looking
we're bottling in our notes. The Grosso Metido Classico Bara
Pado sa aged three years in bottles and only limited
to six thousand bottles produced. It's got some It definitely
(21:57):
has aging potential.
Speaker 5 (21:59):
You know. Another thing that I liked about Howternaria is
that they vintage date all their one Yes, they don't
release a non vintage wine, so, which I thought was
very interesting because there's a lot of production out there
because it's autoclave and they can bottle whenever they want,
kind of on demand. They'll release as they go along.
But you actually take that extra step and say, this
is the vintage, this is what we've got in the
(22:20):
market now.
Speaker 2 (22:21):
Which leads us to the last one was Soco Lambrusco.
I don't have to see a vantage on that. The
l Amelia igt. It's one hundred percent salamino, so it's
a totally different wine. And it was more red purple,
so you went into a much deeper color. I got
some sasparilla on that, which is beer dried cherry vanilla
(22:42):
and cocoa and clove, a bit spice and almaretto. It
was interesting and has a shorter two to three months only.
It's very unusual wine compared to the other ones. Definitely
kicks up a notch in terms of the spice and characteristic.
(23:02):
Wonderful range. Wonderful range. How do you work with your parents?
Talk to us about Alberta and Barbara and you and
your role and how you all work together as a family.
Speaker 4 (23:12):
Yeah, actually, since you visited, also, my brother joined. Okay,
it's four of the family and other five people we
are a total of nine. And then of course my
grandma is always there making coffee for everybody else. Yeah,
(23:34):
I think it's really well. We found our own balance.
Of course, it's important, important to have that everybody is things.
They do different tasks, of course, But so far this
has been pretty fun, I'd say too interesting for sure.
Speaker 2 (24:00):
Did you go to university to study something else and
then join the family winder or did you study I did.
Speaker 4 (24:05):
I majored in economics in Bolognae, so I take care
more of the office things and hospitality. My brother he
majored in viticulture, so he's more in the production site.
And he also he also likes to go into the vineyard.
(24:26):
So I don't know if you'll master in the winery
or more in the vineyard. We don't know yet. Maybe
a little bit of both, but yeah, he's definitely more
in the production field.
Speaker 2 (24:41):
So talking about hospitality, why don't you share with our
viewers and listeners the kinds of tasting experiences you would
offer to tourists who want to enjoy a visit to
Pelton and also.
Speaker 5 (24:54):
How far out of the Ordina which is probably the
hub for that area. What's the How far away are
you from actually the city of.
Speaker 4 (25:01):
We are less than twenty kilometers far from modern so
twenty fifteen to twenty.
Speaker 2 (25:07):
Minutes, Yeah, pretty close. An easy trip. An easy trip
you can hire a driver or and what kinds of
experiences do you offer? What are popular? Everything by appointment,
of course.
Speaker 4 (25:20):
Yeah, mainly. Yes, we usually do tours every day except Sunday,
usually in the afternoon, but on Saturdays even in the morning.
And I'd say we mainly have two different types of tours,
the one that is a little bit more basic. Of course,
both of them include the visit to the winery. We
(25:44):
also have a small the stomach room, so we we're
always happy to show that too. But all of the
unification processes, differmentation processes, the bottle and of course the
different between the two is just in the tasting, meaning
one is a little bit more of a richer tasting,
(26:07):
also in terms of the food included. So you do
want for food, yeah, good boards, the local yeah, I
think we had some for everybody.
Speaker 2 (26:19):
Our trip was arranged by the Consortio, who are the
region of Lambrusco, so we felt very treated beautifully wherever
we went. That's it.
Speaker 4 (26:27):
Bert.
Speaker 2 (26:28):
Let's talk about Theta disamica, which is balsamic vinegar, which
is very famous in the Modina area. And I think
you were the only producer we visited had one that
actually had an on site production cantina. Talk to us
about that because it was I think my first it
(26:50):
was my first visit me personally to a cantina that
is dedicated to making a sto dibosamico atomico di Modena,
which is a correc turn our at chet though might
Italian right, So talk to us about the process because
there was some very old barrels there.
Speaker 4 (27:09):
Yeah, so that for sure for us, it's more of
a niche thing. It's definitely not our focus. But my
grandpa sixty years ago or so started this production for Bosomach.
So we have this balsomic room and of course we
again were very we're always very happy to show it
(27:32):
to people because it's our little treasure that we have there.
We're talking about ten batches each of about six barrels,
and all of this batch, all of these batches are
aged at least fifty five years. So what we make
there is balsomic aged fifty five years wow, which it
(27:57):
doesn't really mean you just keep it there for fifty
five years and kind of forget about it at an
alarm four years later. What that really means is that
every year you've always pouring the new vintage, kind of
like a Solera method.
Speaker 2 (28:15):
For wine, right.
Speaker 4 (28:19):
Where you just every year in winter time, so when
temperatures are steady, you top off every barrel with a
new vintage. You have a little bit of space in
every barrel because you were in summer, a small portion
for every barrel has evaporated due to the US. Yeah, yeah,
(28:40):
it's a similar thing. Yeah, so we basically never stopped
doing bostomachs. So that's why we say that we make
a fifty five years age to one.
Speaker 5 (28:56):
I think you pointed out one barrel in the room
that was the one that you're It was I think
your mother's wedding present or your grandmother's wedding present, something
like that.
Speaker 4 (29:04):
My wedding present, actually, but there was there was a
very old.
Speaker 5 (29:09):
One in the corner that was I think the oldest
one that was created by your grandparents.
Speaker 2 (29:13):
Is it common to give a barrel of the barrel
as a wedding present? That's a lovely gift.
Speaker 4 (29:19):
It's more used as a dowry actually, so you start
a battery a batch when you give birth to a
daughter or a son. It's mostly used for daughters actually,
as with the tilation, and then that would be used
as a dowry once the daughter would get married. Basically, wow, yeah,
(29:43):
is that traditional to the region or to Italy or
the region? Yeah, mother particularly, Yeah, that's lovely. I think
that's how Bosoma God passed down through generations to in centuries.
Speaker 2 (30:01):
Well, we uh brought back a bottle which we're enjoying.
I think by drip.
Speaker 5 (30:07):
We've already poured over ice cream and enjoyed.
Speaker 2 (30:09):
Yeah, you know, our favorite way is to do ice
cream or yogurt or anything. It's it's it's it's wonderful
and we encourage everybody to We did not go on
an official tour. I think yours was our only one,
but that you can when you're in Monaa, you can
actually sign up to dosent of tours and we encourage
(30:34):
everyone to consider doing it because this is unique to
the area, much like Lambrusco is unique to the area
and uniquely Italian. And it's a great gift. I mean,
that was the first when we went to uh visit
with you, I said, we've got to bring back some
of this because you can't get it in the United
States at the quality level, at the quality level, at
(30:55):
the and the price level. I mean, it's gonna be
a lot more money here in the United States. It's
an amazing gift. And you do have an online shop. Now,
if somebody in the United States wants to shop, do
you ship the United States or do you hope only
do it?
Speaker 4 (31:07):
Yeah? We do?
Speaker 2 (31:08):
Do you do?
Speaker 4 (31:10):
It's probably best to contact us via email or just online.
We have a short form where you can just leave
a message on d on the website.
Speaker 2 (31:24):
And the website is can listen to Cantina dot it.
That's easy, very easy. Wow. I mean, this is a
great gift. And of course the wines are available throughout
the United States. There's also a shop as well. You know,
what we learned is when we've been traveling in Italy
and probably other EU countries, is there are facilities that
(31:47):
will arrange the direct ship to you. Because many of
the wineries we visit or some of them don't necessarily
have importers and they have direct shipping, which we were
supper so lun in fact one winery that we met
in Vesuvius as all they do and they do it
very well, do their one tourism program. So Cantina Patinieri
(32:12):
will be celebrating it's centennial on twenty twenty six. We
met Lombardini, which was celebrating in Bertolani. What are your
plans your family planning?
Speaker 4 (32:23):
Well, for sure, we're well, we'll have a big party here,
kind of like what we did for the ninetieth ninetieth anniversary.
Lots of people and we were able to raise some
money for charity that time. Oh, that's one of the
things to the plane is to do something like that
(32:45):
for sure for twenty twenty six as well. And then
we're probably thinking about also having smaller events nichee things,
probably like very focused on specific things, like a vertical
tasting of one of our wines. We usually do those
(33:06):
on the cliche or radice. We did one last year
and we went up to ten vintages. There's the same
wine through ten different vintages. We're we're definitely thinking about it,
still in process, but thinking about how we'll celebrate.
Speaker 2 (33:31):
I have in my notes that Pealtonieri has a relationship
with an artist Rabi. Yeah, Loski, Loski, thank you. Remind
you remember what was that all about. Maybe it'll be
working with him to do something commemorative.
Speaker 4 (33:50):
Again, we're thinking about that. But yeah, he's a really
good friend of ours and artists from modern us so
far from our place. He did all of our labels.
We met him in I think two thousand and nine
and ever since we really started it is very good friendship,
(34:10):
of course, but also a little bit of a collaboration,
meaning in time he rated some of our labels and
some of others we really drew them by be scratch basically,
and is always the one we turned to for sure
first when when we have things like that to kind
(34:35):
of sort out. And definitely the twenty twenty six points
will be we'll feature him as well.
Speaker 2 (34:44):
I remember when we visited with you, there was a room,
a beautiful tasting room private, and you were setting it
up for deverally important. In fact, you were setting it
up because you're Celtic winemaker was coming up.
Speaker 5 (34:56):
They were the trials.
Speaker 2 (34:57):
Yeah, you were doing the trials and you were working
with Teliopali, right, our wine main carecter, Yes, yeah, and
he was coming in to do the tastings to see
where we were with trials, as David said, And the
room was set up beautifully, but there was artwork by
this artist around the room and it was stunning. And
that's what I took. I took notes in my phone
(35:18):
and didn't ask her about this.
Speaker 6 (35:21):
Yeah, well, I'll tell him that you said this, and
tell us about your consulting analogist so that we know
who he is, because he's very famous.
Speaker 2 (35:31):
But many people no, no, yeah, he.
Speaker 4 (35:35):
Is from Endpoint, which is a smaller city outside Florence,
so Tuscany. When we met him, he was mainly actually
specialized in steel wine and mainly from Tuscany. My dad
had actually tried to talk with him to see if
(35:58):
he could work with us too, but for many years
at til you just he never really said no. He
just kind of avoided my dad, and we thought, you know,
we thought that that's that that was because he didn't
want to, you know, have anything to do with Lombrusco
(36:21):
and like the bad reputation that sometimes this wine has
and things. But eventually, actually.
Speaker 7 (36:28):
Then he he actually told us that he kind of
avoided my dad because he felt like he knew nothing
about bubbles so he's a very.
Speaker 4 (36:43):
Very i don't know, like like polite man. And also
he knows what his strength are, what his limits are,
for sure. My dad, though, he wanted to work with
him because he knew how good of a person he is.
(37:07):
So that's why he pushed to get a meeting with him,
and eventually in two thousand and eight we started working
working together.
Speaker 2 (37:17):
Well, go for your father for being for persistent, because
it looks to be a very important working collaboration. And
I hope the trials that day. Later that day people
were coming in to taste the wines. I hope they
were successful.
Speaker 4 (37:32):
They were yeah, thank you.
Speaker 2 (37:35):
Yeah. And the harvest is year.
Speaker 4 (37:36):
How was it depends on the points of view. I'd
say quality wise were very happy. We also we did
a little experiment this year. We had picked a couple
of batches this year because we knew the quality there
(38:00):
was very very good, so we wanted to preserve that
the most So quality wise is very very happy with
that problem is always with diseases actually, so the quantity
was definitely not as great because of all of these
(38:21):
diseases that are attacking the vines. Of course then basically
just leading to much much much lower yields to.
Speaker 2 (38:34):
Is that due to climate change?
Speaker 4 (38:37):
Definitely? Yeah. Yeah, new insects that we're not here you're
here before, and that are bringing over some diseases for
which there is not really cure yet. Most people are
kind of starting.
Speaker 2 (38:51):
To if you bring any consolation that seems to be
a global problem, particularly the disease the insects that keep
jumping over tom continent to continent. But hopefully you know,
what we do know is that universally it is something
that everybody is looking to address. It is top of mind.
The climate change is real, and everyone will work together
(39:12):
and collaboratively define new systems and technologies and potentially plant
new varieties to address the situation.
Speaker 4 (39:22):
Yep.
Speaker 2 (39:24):
Yeah, Well, honestly it has been such a joy. David's
pointing at a picture. What do we well, I wanted
to bring up before we go.
Speaker 5 (39:31):
While we were visiting and touring with you through the wine,
we walked past a stack of barrels that is an
experiment that I think your brother is working on right,
which is a soilero wine that you all are producing.
Why don't you tell us a little bit about that project.
Speaker 4 (39:47):
So it's a project that we actually started in twenty fifty.
In twenty twenty with COVID, we had that this barrel
which we were actually using as a liqueur for Grosso,
the champagn One method, and we that year we just
thought about this kind of project. So it was a
(40:10):
sort of coove of Labusco di Servara. So different vintages
bottle fermented just like our rodice is okay. And then
what we did over the years was actually to just
we just added a couple of few more barrels, so
up to a total of six now in a pyramid shape,
(40:34):
and there we are planning on doing something similar to
what we did for twenty twenty, but this time a
champagne One method, so another methodo classical our second and
with a layer method. So basically we every year we
(40:54):
removed a tiny portion from the three bottom barrels and
then those would get topped off using the two mid barrels,
and then the new vintage would well, and then you
would use the top one to top off the twomid
ones and then of course, just like what happens somehow
(41:14):
for Bosoma two, then you top off the top bayrol
using what you harvested the previous harvest. So in a
cup in four five months, so early spring this year.
We will be adding the twenty twenty five to that method.
(41:35):
There to that celera. We bottled the first batch of
bottles for this new wine last last year for this
spring this past spring, so spring twenty twenty four. It's
going to be a champanwe method. So at least twenty
(41:55):
four months on the leaves in the bottle, so still
a few more years before or it will be out.
Speaker 2 (42:01):
Does it have a name?
Speaker 4 (42:02):
The project Anastasi. It's a Greek.
Speaker 2 (42:07):
Name it is what does it mean?
Speaker 4 (42:11):
It means like I think it really, it means like rebirth, resurrection.
We use that in twenty twenty for that wine as well.
Because of all the idea was all of the money
(42:33):
that we raised with that bottle were given to charity
that year two and you know Ward was a mess
uh COVID, everything close, and so the idea was to say,
you know, we are trying to I don't know, maybe
there is some hope for a nicer view of all
(42:58):
of this. That's the that's.
Speaker 5 (43:01):
Where the term well, we're going to product on our
calendars for let's say three years from now. The next
time you come now you also have a project called
Il Cristo, which was which is a blend of a
couple of different grapes, but I think also done in
the solera method, correct that you're working on.
Speaker 4 (43:21):
We're not sure that it will be a solera yet,
because this was the first here that we That also
is the smallest experiment that we're doing that my brother
is working on. It's in Cristo is the name of
the small batch that we had harvested this year. So
because the quality was just exceptional, he wanted that batch
(43:47):
to ferment in old barrels. So that probably is going
to be a third Metado classical, but we don't know
yet if that will be a solera, so we'll see
with next harvest.
Speaker 2 (44:01):
Yeah, that's exciting. It's like history and innovation and here's
a toast in the future. We've already got lots planned
into the second hundred years, so Fel, that's fantastic.
Speaker 4 (44:15):
Thank you.
Speaker 2 (44:16):
Well, it's been a pleasure of visiting with you again
and we can't wait to toast with you in person again.
We raise a glass to you and your family won't
have one. We raise a glass my water glass to
you and your family at Cantina Pattanieri and again you
can go to the website shop look and of course
the wines are available through Polander, mainly Polander, but other
(44:38):
importers as well throughout the United States. So thank you
very much for joining us, thank you for hosting YEA
and for all of you watching and listening you've been
listening to The Connected Table Live with Melanie Young and
David Ransom, We've brought you another wonderful edition of our
series spotlighting the Lambrusko Wines the Amelia Romania. So why
(45:00):
because we want you to explore your palate, expand your horizons,
and we always want to eat, drink and explore you
to inspire and travel and taste and always do it
and stay insatiably curious. Thank you,
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