June 18, 2025 • 39 mins
Il Colombaio di Santa Chiara is a family-run winery with a luxury inn and restaurant called La Locanda di Logi located near San Gimignano, a town known for its 14 medieval towers. Patriarch Mario Logi acquired the former 11th century monastery and surrounding land in 1983 to plant vines. Here you can taste Vernaccia di San Gimignano, Tuscany’s only DOCG white wine, as well as Tuscan IGT reds from Sangiovese, Cabernet Franc and Merlot. Filippo Logi is the third generation to work at the winery.
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The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
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Speaker 1 (00:00):
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:41):
Welcome to the Connected Table. We're your hosts, Melanie Young
and David Ransom. You're insatiably curious culinary couple. We travel
the world to bring you the most amazing people we
meet in fine wine, food, spirits, and hospitality. We want
to share their stories with you. We want you to
go visit them and taste their wines and food. It's
an experience what we experience. You can listen to all
(01:03):
our shows on more than sixty five podcast channels, the
Connected Table TV, and of course, we invite you to
follow our blog at the Connected table dot com and Instagram.
At the Connected Table, we are taking you to a
very special region of Tuscany that we recently visited. It
is really unique because it is the only DOCG white
(01:27):
wine in Tuscany. It is called Vernacha de Sangiminano DOCG.
Just like that beautiful medieval town with the fourteen historic
towers where we based and got to attend a terrific program.
Speaker 3 (01:43):
Yes, San Javiniano is really just one of the most
picturesque towns in Testany and it's a beautiful hilltop medieval village.
Also has some of the best gelato in the in
the country in early So why would be there, David
Hunt said, we were there to learn more about Bernaco.
We've been there a couple of times before, but this
time was something special because they they peeled off of
(02:04):
what used to be called Entaprima Tuscana that they were
a part of.
Speaker 2 (02:07):
It's a concortio for the region, but.
Speaker 3 (02:10):
The Consortio of Vernacia is not part of that program
anymore and they started their own, which was last year
they started it. We missed it, but we got to
go this year and we're very excited that we did
because it was a much bigger, more intensive program and
we got to learn a lot about Vernaccia. Descend Jiminiano.
Vernacia is a grape and the wine made from it
(02:30):
is Vernacia descend Giminiano. But we also learn more about
the region too because we got to visit some of
the wineries.
Speaker 2 (02:35):
Yes, we got to visit a number of wineries. In fact,
one of our winery guests is with us today. We're
talking about Filipo Loggi, whose family owns Il Columbio di
Santa Quiara and Locanda di Loggi. So it is a
winery and there's also a great little inn and agrituism.
This really is not far from the town of San Giminiano,
(02:58):
so if you go to San Gimiana, you walk around,
it's worth it to go into the countryside to visit
these amazing wineries, and we had the chance to do that.
It is a stunning place, it was. The winery is
still comparatively young to the medieval village that it's a
hamlet that it's located in, but the entire family really
kind of restored and renovated it. They come from a
(03:19):
farming background and we had a wonderful time tasting the wines.
We're actually going to hand this over to Filipo, who
is the grandson of the patriarch founder to give us
a little history and story and take us on a
tour of ilk Columbio di Santa Quiera, So Benvenuto, Filipo.
Speaker 4 (03:39):
Thank you a pleasure to be here, and it's an
honor for me.
Speaker 2 (03:44):
So let's start with your grandfather, Mario Logi. We know
he was a farmer, but where was he from and
what drew him to this area?
Speaker 4 (03:55):
So now I'm looking to you from our regional seller, okay,
and we started to produce wine here okay where I
am now and uh And so my grandfather was is
it is still originally from Toscany, Okay. He was born
in a in a small city close to St. Geminiano,
(04:19):
just twenty longer from here. And he moved in St.
Geminiano in the middle of the fifties Okay, during uh
the time when the sharecropping system was still in place,
and together with his family, he took care, took care
about small farm okay called in the in the time
(04:46):
of sharecropping system that we call medzadria in Tuscan in
Toscan language. And he was pretty practicing all kinds of agriculture.
So wine and oil but also crops and also animal
firm farming and so and this was his greatest passion, okay,
(05:12):
so and especially with cows and so. Yeah, that's about
my my grandfather, and he started with that. Then he
both his first two actor of innyard in nineteen eighty five.
But we started to produce wine in the early two
(05:33):
thousand and in the beginning of this century.
Speaker 3 (05:37):
Well, it was your father and your two uncles that
actually kind of banded together to start i'll Columbio as
we know it today and produce wine. Why don't you
tell us about how that started and what their what
their vision was when they decided to start making commercially wine.
Speaker 4 (05:54):
I mean sorry, I lost you for a few seconds
and I lost part of the question.
Speaker 3 (05:58):
Sorry, your your It was your father and your uncles
that that banded together to start the winery. Why don't
you tell us about how the winery itself started? Because
you purchased the property, but your grandfather farmed it for
a long time, and then your father and your uncles
have the vision to start a commercial winery. Tell us
about that.
Speaker 4 (06:18):
Yeah, because they started like a joke, we can say,
because they started with in this cellar that was the
cellar of the priest that was leaning in this house
before my grandfather both that and we started with just
two tanks, I mean just four thousand battles. And my
(06:40):
uncle Alesta is the youngest. With my grandfather Mario, they
started the production. So they were taking care about the
production from the from the fielder to the cellar. And
my father and Piedo that is the oldest of the
three brothers Joan, Piero, Stefano and Alesio. So my father
and Stefano they started to sell the wine. I mean
(07:04):
to promote the wine to a few restaurants. Okay, friends,
we can say now because those are still our customer
after twenty five years. And and they started in like that,
I mean with these two actors. Then they planted the
(07:25):
other other two in nineteen ninety nine before to start
to produce wine. And so slowly the production developed, and
now we arrive to have twenty four actors of vineyards
and we produce seventy percent vernaca, thirty percent also red variety.
Because however, we are in the in the heart of Toscany,
(07:48):
in the middle between Senna and Florence. In Senna and Florence,
we find a canty classical and just that ten kilometers
from from us. Then Brunello is just that fortyks from other.
So so mainly we started with Vernaca and then we
(08:08):
developed also our red wines.
Speaker 2 (08:12):
Yeah, I'm curious. Columb Bio, Santa Kiarto is the name
of the winery. Is it also the name of the
town that this Santa? But how did the name come about?
And what is the actual hamletter town's name?
Speaker 4 (08:25):
I mean in Columbaio, the the Santa Hiara is just
I mean the name okay, that we had in our
we can say, in our place where we started, okay.
(08:50):
And the name in columb Bio, I mean Columbio in
in the Italian language, comes from the the small dovecote okay, Columbaio.
That means and and those were part of this old
rural building owned from our family where we started. And
(09:15):
and I mean and is Santa Hiara is the name
of the area where it is located. And so we
and we connected the the I mean these two things,
and that's how it was born the name.
Speaker 3 (09:39):
Yeah, I kind of liking it to a little hamlet
as we'd call it. It's it's its own little village.
But and and most of obviously the buildings are all
on by you guys now at this point. But it's
also got a beautiful medieval chapel in it beautiful as
well that you all that your family has has renovated.
Speaker 2 (09:57):
The entire area restored. You worked with the noted design
team to do it, because they're the old walls. There's
beautiful gardens, there's a restaurant and in a barn tasting
room and as David said, the chapel, it's it's a
it's like an estate where you can visit for the
(10:17):
day or stay for a night or two. And there's
a very famous sculpture there called the Tree of Life.
Tell us about that.
Speaker 4 (10:26):
Yeah, I mean we have in this in this state
that we have this Roman church that was built in
the in the eleventh century. And uh and this the
house of the Pristau where where I was leaving the
(10:47):
prista and now we we renovated and we made the
six beautiful rooms. And here we also have the restaurant okay,
and where you can you can and taste our our
wine both and and the you can visit the chapel
(11:08):
and we also make toura okay, in our vineyard, the cellar,
and so that's that's a bit what what we what
we do here.
Speaker 3 (11:20):
So, Filippo, you're actually involved in the wine making as well.
So why don't you tell us about your role in
the family business and at the winery.
Speaker 4 (11:28):
So my role now is I take care about the production, okay,
because I studied wine making, okay in in Florence, and
uh and I am I take care about the production
with my brother. Now I follow more the countryside and
(11:52):
uh and they work in the vineyard, my brother, my
brother followed more the party in the cellar. Okay. So
that's that's the.
Speaker 2 (12:03):
You're really the third generation. So this again, for you know,
is a historic hamlet with a restored buildings, winery, inn,
restaurant artwork. The sculpture I mentioned is called the Tree
of Life by a noted Tuscan sculpture called Andrea Roggi.
There's also sculptures of his now and send Jimiano. Just stunning.
(12:24):
It is a place where you will find history, art
and of course wonderful wine and food. We tasted several wines,
we took a tour and it's spectacular. We referenced in
the very beginning that the reason we were in this
area was for a program. It was called actually Regina
Rebelli rebel Queen because Sen Jimmy and Vernaco to San
(12:47):
Jimiano is like the white queen of the Tuscany, and
the sea is David reference of red grapes and red wines.
Not it'll be send Giovesi. And then you've got this
look at me wine and and the wines really are
We tasted a lot of Vernaci dis geminana. These are
really high, ascid, bright, vibrant look at me wines. Let's
(13:08):
talk about this grape and these wines and the ones
produced at ILK Columbio disanti Quiera.
Speaker 4 (13:20):
Sorry I lost, I lost a bit the question because
the connection was not the rights part of the question.
Speaker 2 (13:28):
Well, let's talk about the Vernacio des geminiana wines and
what makes them special and unique and the flavor profile
and some of the wines that are produced at IL Columbio.
Speaker 4 (13:42):
Okay, so Vernacos and Germiano is very versatile wine with
the unique personality. When it is younger, it shows a
viperant acid team fresh c citrus and floria notes. It's
perfect for I mean for enjoying like a like a
(14:10):
refreshing wine when he's very young. But I mean it
also have a really really high potential in in aging
mm hmm, in aging process.
Speaker 5 (14:29):
So that I mean, uh, we tasted a number of
age Fornach descent Jameana wines Filipo and they're very different,
they vary.
Speaker 4 (14:45):
Would you say that that's an.
Speaker 3 (14:47):
Interesting grape because it's it's got a lot of minerality.
Speaker 2 (14:51):
To it, a lot and and.
Speaker 3 (14:53):
A lot of acidity to it as well. So it's
basically Tuscany was an inland sea for a long time,
so there a lot of fossils and a lot of
shells and things like that, and the soil that have
broken down over the millennia and it's so it's got
a lot of that, a lot of that minerality and
salinity to it as well.
Speaker 2 (15:10):
But what we haven't talked about is flavors and aromas,
so we should do that.
Speaker 3 (15:14):
Well, what I'm getting at is it makes a very
kind of in my in my estimation, like a shabblee
like wine. It's got a lot of that linear minerality
to it, right, and it is great young and I
think it's great with a lot of bottle age in
it as well. Yes, it kind of goes to sleep
in the middle.
Speaker 4 (15:34):
It does.
Speaker 2 (15:34):
I think you need more bottle age or drink it young.
Now some of the flavor profiles that I had in
my notes with the different wines we tasted, and I
got pineapple and pear lemon zest herbs. As you said,
that linear quality. It's very vibrant. This is a wine
that can wake you up and wake.
Speaker 4 (15:56):
Up your palate.
Speaker 2 (15:57):
It's it's aromatic, but not in the sense. It's more
like in the as you said, it's got that shuble
like aspect to it. They vary, they're not you know,
they we taste it. They vary quite a bit. And
as they the ones we tasted with more age had
(16:18):
kind of a cammel saffron sometimes honey musk note to it.
And we we've lost Filipo's video. I don't know if
you can hear us, but we The great thing about
what we do is we talk to people around the
world and sometimes the connections are great, sometimes they're okay.
(16:41):
But again, I think the key elements is, first of all,
it's the Vernacchia grape. It is grown in this region
of Tuscany in the Senmano area. Is it grown anywhere else, not.
Speaker 3 (16:54):
Exclusively exclusively grown here? And you know, there's a lot
of v's in Italy. There's Vermontino, there's you there's a
lot of a lot of V grapes, but Vernaccia is
singularly grown here, right And it's pretty small production as well,
which is why it's so unique, because there's it's not
grown in multiple regions, and it's not grown in multiple
(17:16):
areas of Tuscany. It's really just here.
Speaker 2 (17:19):
So we're waiting for Filipo to come back and in
the meantime, so the program that we attended, which is
the Regina Rebelly Wine Fest, there was actually a consumer
end of it, a wine fair, which is as it's
very popular in Italy to do in Europe, to do
wine fares for consumers, because of course people love to
(17:41):
drink wine. It's part of the culture in places like Italy.
But also there was a trade and press component which
we were honored to be a part of, and it
provided us the chance to meet producers, visit with different
producers like we did with Ilk column Bio, have very
intense sit in front of your computer or take notes
technical tastings. But the beauty of those is you really
(18:03):
do get to which you can do blind or you
know the producer, but you really do. It's a palette
exercise in understanding the personality and the new characteristics of
this scrape. And here he's back, Hi, you're back. We
just got to d mute you in the meantime. Well
(18:24):
we are adding him back. I think it's so again
it's Vernaca. And as David referenced, and we said, there
are a couple of big ving wine white wins. There's
Vermonino and Verdigio. But we are in the land of Vernacha.
And where are we in the area around San Jimiano?
And where is that in Tuscany? Where's that in central Italy? Okay,
So while we while we lost you, we were just
(18:45):
kind of giving our impressions of the Regina Rebellio wi fest.
So I had a question before we lost you, and
we were going to talk about what are the regulations
for producing vernacha? Decent jiminyon what are the consortios regulations.
Speaker 4 (19:03):
So for for the production of vernachemo. There are rules
about the geographic area. I mean it must be grown
okay in in just in the area of San Miniano.
And then if you want to call your your one
(19:25):
vernaca and use the do OSG label m hm, you
must use minimum eighty five percent of vernachao and maxima
fifteen percent of another local variety.
Speaker 2 (19:42):
Such a such as what.
Speaker 4 (19:45):
Such a such a like malvasia, bianca, tribano or you
can use also short name and so yeah, this kind
of normally they use, but it needs.
Speaker 2 (19:58):
To be a native great, non and international grade.
Speaker 4 (20:01):
Correct. Yeah, I mean not automatic grapes, I mean not
like geistraminer or moscato. You can use that kind of
just non automatic grapes or some semi romatic but maximum
ten percent not okay?
Speaker 2 (20:19):
And what are the aging requirements?
Speaker 4 (20:21):
I mean, if you want to call I mean no
aging requirement for the basic wine, but you need minimum
eleven months of aging for the reservoir to call your
wine reservoir our our our reserva age for twelve months
(20:41):
in wood and six months in concrete and one you
are in battles, so those are much more the minimum
to call it reservoir. Then you need the you need
the minimum a minimum percentage of alcohola for that is
eleven point five for the for the basic wine and
(21:04):
the twelve point five for the resent and yeah, that's uh,
that's more or less old. Yeah.
Speaker 2 (21:14):
So these are lower ABV wines too, which I think
is important to note lower ABV alcohol by volume wines.
And they're very crisp and refreshing and usually consumed when
young you have more recently released, but can be consumed older.
What was the oldest vintage we had?
Speaker 4 (21:35):
Do we?
Speaker 3 (21:36):
Well? I think this trip were so we were tasting
back to twenty twelve fourteen during the technical tasting the wineries, right,
so and those and those are delicious.
Speaker 2 (21:46):
Yeah, they really were.
Speaker 4 (21:47):
So.
Speaker 2 (21:48):
How many different labels of nacho descent Jimiano DU's Ilk
Columbio produce.
Speaker 4 (21:58):
We produce three different labels, Okay, we produce our Yeah,
we produce Silva Bianca. That is our youngest vernacha. No
I have not label here, but that is our youngest
vernacha and it represents about fifty percent of our production.
(22:19):
We produce about sixty thousand of death and it is
the most the youngest, is the most fresh vibrant acid,
I mean florial notes and it is the one that
is very good for a perative. But is vernache is however,
(22:42):
a gastronomic wine because of his texture in the mouth,
his sultiness. And then we produce other two labels that
are too single vineyards. That is our can you hear me, yes, yeah, okay,
this is our selection. And so this is produced in
(23:05):
the minder that we have in front of our our
tasting area and uh it is aged for eighteen months
in concrete tanks and uh and in this wine we
lose part of the freshness and and the fruitness that
(23:26):
we have in the in the in the Sabianca that
is the youngest the nacha, and we goes in the
direction of the typical taste of of agedna. So we
start to to taste a bit of honey and uh
a bit of also gasoline, you know, like a similar
(23:48):
wristling you know, yeah, yeah exactly, and uh yeah yeah.
So then the story is different, I mean is more stronger.
And then we have what reserve, well, it is another crew,
(24:08):
so single vineyards, and this one is produced in the
first vineyard that my grandfather both in eighteen eighty five,
and it is fermented in wood barrels and we age
for twelve months in wood as I told you before,
and six months in concrete in complete and twelve months
(24:29):
in battles. Both these two wine or Selection and Reserve
are fermented with a spontaneous fermentation, because I mean, we
look for more complexity in these two wine.
Speaker 2 (24:45):
It's interesting when you taste wines as we have in
many wineries David and Filippo, how the different forms of aging,
whether it's concrete or tank or wood, and for how
it changes the characteristics of the wine. It's a wonderful exercise.
I'd like to I wish somebody would just do that
with one wine and show it in its different forms
(25:06):
of nification, because it does create different nuances with each one.
Speaker 4 (25:15):
Sorry, so I was commenting on sometimes I lose the connection.
Speaker 2 (25:23):
Well, it's okay. I was letting our listeners know that
the how the wines are vinified and aged and the
vessel that they're in really can change the nuances and
what you taste.
Speaker 3 (25:34):
I think it's really interesting to taste the fascination chasing
these three wines next to each other when we were there, Yeah,
last month. It was really a great exercise because the
self of Bianca, it's all about the fruit and the rshness. Yes,
and when you went to the Campo della Pieve, which
means field of the parish church by the way, which
is what they have on their website, which is and
(25:55):
that wine was definitely more structured, more linear, more aged,
and then the Lalberetta Vernacia reserva is a whole different
level as well. On top of that, they were great
to taste next to each other. One of the things
that we tasted while we were there also was one
that I think you've just made one of them.
Speaker 4 (26:15):
Yeah, it was.
Speaker 3 (26:17):
There was a pet nat that you've decided that you
wanted to open for us called the ex One, and
it was a Vernaccia pet nat that you made in
twenty eighteen and you hadn't even ever disgorged it yet,
and you let us try basically the first bottle ever disgorged,
and you did it right in front of us, And
so that was a very interesting experience to be able
to try that wine with you. Tell us about that.
Speaker 4 (26:42):
Yeah, do I talk about the wine or please that? Okay? Yeah,
sorry because I lost you often.
Speaker 2 (26:55):
Well, we're talking about the petnat ex one and how
did you decide to try this wine?
Speaker 4 (27:01):
What is it?
Speaker 2 (27:02):
Because it's new, is it going to be commercially available.
Speaker 4 (27:05):
Yeah, I mean it was just it is not available yet,
but it will available just in our restaurant. So if
you want to try that, you should come to find
us in Toscany. So yeah, it was just an experiment
we did in twenty eighteen because we had some grapes
(27:28):
that were growing in a vineyard that was very old
and we planned to renovate. And so in that moment,
that vineyard didn't have any more of the structure, so no, nothing,
just fine, you know, and so we we just it
(27:49):
was like we left, we'll let them go, you know,
in that vintage in twenty eighteen. But when we arrived
to the end of the our vestas we were more
or less eight ten of October, I went there in
that divinner and I say, but there is some there,
(28:11):
some grapes here, and they are not so bad. Even
if we didn't give any any medicine. We can see.
But also if we are organic and we just give
copper and sulfur, but we didn't give anything to the tinner,
so we it was just really natural production. We can
see that moment, and so we we it was not bad,
(28:34):
and we decided to feed this grape and we said,
so we will see what will happen. So there was
this grape that were like hid in the middle of
the grass, that was taller than the vines, and so
we part of these grapes didn't see the sun or
(28:57):
just part of the sun was in part in shadow,
and so was not completely mature, and so the level
of alcohol was not so high, and so we said,
why we don't try to to make us sparkling wine.
The cility also was very high, even if we were
in the beginning of October, and so we said, why
(29:22):
we don't try to We will see what what we do,
and why why we don't try to make us sparking wine?
But not the I mean the classic method. No, but
we decided to make this product completely natural because the
(29:44):
grades were completely natural, and so we decided to make
a sparkling wine, but with the sugar that were already
in the wine. So we that this method is called
the method in Ustralia. So we h put the wine
in the bottle before the end of the fermentation. So
(30:05):
with the with about yeah, twenty four about grams of sugar,
we put this wine in the bottle and so it
finished naturally the fermentation in the bottle and you have
the bubbles, and so after seven years we can say
(30:28):
the result is not so bad. And so yeah, if
you want to there, maybe it.
Speaker 3 (30:35):
Was a very interesting way.
Speaker 2 (30:36):
We tasted a few pet nats. This is a pet
pet Nat salo wine for those who want to know
how it translates method ancestral. They could be very different,
as many are. You know, there's no finding in the bottle.
It's just it is what it is. And what were
your impressions of this wine?
Speaker 3 (30:57):
I love that love you had ginger spice. They had
a lot of spice to it. Nice ginger ginger notes
to it et seven years on the LEAs in the
bottle and never being disgorged. It's it's it's a vastly
different wine than it still that they made. I liked it.
It was a lot of fun, but I think it
was a one off and I don't know they've made
it since.
Speaker 2 (31:17):
So he said they're going to try to serve it.
Speaker 3 (31:18):
But I think it would be a good thing to
add to the repertoire.
Speaker 4 (31:20):
Yeah.
Speaker 2 (31:21):
Absolutely, let's move on to the reds. I mean, the
purpose of a trip when whatever was really focused on formano,
but this is also the Kantis region. Correct, and there
are some very nice do O c Glasse wines made.
(31:41):
Let's talk about the grapes you grow and the wines
you produce.
Speaker 4 (31:48):
Yeah, I mean is lend of white wine. And also
the soil are very good because they are very deep.
Uh and uh that good for for for white wines.
But however, just thank loads from us. There is un
classico and we know that uh Toscany is the land
(32:12):
of red wine. So I often say that Vernach is
just a small white island in the middle of the
Red Sea. And so we also produce for this. We
also produce uh red variety, and we have four varieties.
Mainly we have Sanjovisi, that is the grapes that we
(32:37):
use the most for our our wines. And then we
have got a bit of merlot that we use for
our youngest tip. And then we have got a bit
of canaolo that is another typical Toscan grape that was
used in the in the past, I mean before the nineties. Uh,
(32:57):
when the international variety also and in Tuscany was used.
It was playing the same role of merlot, I mean,
was making the young Sangovisia a bit softer, you know,
and more drinkable and uh. And we use that for
(33:19):
our anti reserve because we want to keep on on
the reserve a tuscan touch okay that we didn't have
on our youngest kianti, because we want to make it
more drinkable weekends okay, And the merlot helps us in this.
(33:40):
Then we have got cabernet. We have got Cabernet franc
that we used to make our bashikulo that is a
hundred percent. We have a lot of eight one thousand
and five hundred meters square, so it's a small small plot.
(34:01):
Uh and uh. And so we produce four red wines.
So two are calt Colis and easy basic one and
Arizeva that we produce uh in Columbio that is uh
sup in Columbio and in these are two super tuscans
(34:22):
in Columbio is one hundred percent sangos and very powerful.
We It is made with the best selection of san
Jovisi that we find here in San Giviniano and that
we find in a smolvina that we have in the
middle between Castellina and Rada. We get the grapes also
(34:44):
from there and we make really special uh, Sanjovis and
and then we have this cap Frank and represent that
is the our most important red wine. You know.
Speaker 3 (35:03):
The ill Columbio is Sana from a plot of sans
that they own, which is actually designated as d O
C G Classico. But they don't make a Kanti Classico
from it. They make a I G T Super Tusket.
Speaker 2 (35:19):
Yeah, all the terms. There's so many rules to producing
Italian wines. Really the company Frog and I love Company Frog.
You've tasted some very good wins from Tuscany that you
know are definitely I G. T. Tuscana wines that they're
(35:41):
really interesting to try. Your wines are available in the
United States, correct.
Speaker 6 (35:47):
Yeah, yeah, it is okay, so we we we we
sell our our wine in in New York, New York.
Speaker 4 (35:58):
City, and we have gotten all the least just one,
just one moment. We sell in California, in Colorado, New
York and meets mid West New Jersey, in North Carolina, Carolina,
(36:19):
Virginia and Washington d C. Florida, And uh yeah, this is.
Speaker 3 (36:27):
Good chunck of the country, really very well distributed in
the US.
Speaker 2 (36:30):
You know, we learned we recently learned in another interview
that I didn't know this that Washington, DC area has
some of the highest wine consumption in the United States.
We were like, really, we didn't know. Very interesting. Well,
you'll have to come to New Orleans. But you know,
these are wonderful wines. It's appear, but you know, again,
this is a place you should visit.
Speaker 4 (36:50):
You know.
Speaker 2 (36:51):
San jim Nano is one of the most photographed and
touristed beautiful towns in Tuscany. When we were there, it
was blossoming. We usually go in February where it's quiet.
When we were there it was you could see the
tourists coming, and I can only imagine what it's like
in July. We encourage everyone to step out, you know,
(37:11):
enjoy sang Gimnano and the restaurants are terrific there. They
really have a wonderful selection small little hotels. But if
you want a feeling of being in the country and
a feeling of being like we love among the vineyards,
Lakana the Loji offers a great experience for that. You
can sit on that beautiful terrace, there's a swimming pool
overlooking the vineyards, have a meal, a RESTful evening in
(37:35):
a lovely room. Wine and there's parking so you can
continue on your way. So we do encourage to create
a little itinerary around the town of San Gimeano and
I think that'll enherit your visitor experience. Wow, this has
been a great visit. We want to thank you for
giving us our tour, Felifo. We had such a good
(37:56):
time visiting ilk Columbiod Santa Crea. We want to thank
you for joining us again on the Connected Table.
Speaker 4 (38:04):
Pleasure pleasure, great honor for me.
Speaker 2 (38:06):
Yeah, so we've been speaking with Felipeo Logi. He's the
third generation in the family, the Logi family to be
involved in their family winery. And your son Jimiano called
I call Umbio di Santa Quiara and they have the
beautiful Locanda de Loggi, So check it out. It's call
Umbio Santa Cria Santiquiata rather than spelling that out. Just
(38:29):
go visit the Connected Table dot com and we'll be
posting this show and a write up on our own
experience visiting. Thank you again for joining us and Gramile.
You know, the Italians are such wonderful hospitality. Everywhere we go,
they just greet us with open arms and wonderful wine
(38:50):
and food, and we're so grateful for that. We want
to thank everyone listening. We love to bring you the
places we travel. This is what we do. We are
passionate about it, and we're passionate about shit. You with
all of you, we want you to explore, eat, drink,
and be inspired to always stay insatiably curious. Thank you,
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(00:20):
choosing W FOURCY Radio.
Speaker 2 (00:41):
Welcome to the Connected Table. We're your hosts, Melanie Young
and David Ransom. You're insatiably curious culinary couple. We travel
the world to bring you the most amazing people we
meet in fine wine, food, spirits, and hospitality. We want
to share their stories with you. We want you to
go visit them and taste their wines and food. It's
an experience what we experience. You can listen to all
(01:03):
our shows on more than sixty five podcast channels, the
Connected Table TV, and of course, we invite you to
follow our blog at the Connected table dot com and Instagram.
At the Connected Table, we are taking you to a
very special region of Tuscany that we recently visited. It
is really unique because it is the only DOCG white
(01:27):
wine in Tuscany. It is called Vernacha de Sangiminano DOCG.
Just like that beautiful medieval town with the fourteen historic
towers where we based and got to attend a terrific program.
Speaker 3 (01:43):
Yes, San Javiniano is really just one of the most
picturesque towns in Testany and it's a beautiful hilltop medieval village.
Also has some of the best gelato in the in
the country in early So why would be there, David
Hunt said, we were there to learn more about Bernaco.
We've been there a couple of times before, but this
time was something special because they they peeled off of
(02:04):
what used to be called Entaprima Tuscana that they were
a part of.
Speaker 2 (02:07):
It's a concortio for the region, but.
Speaker 3 (02:10):
The Consortio of Vernacia is not part of that program
anymore and they started their own, which was last year
they started it. We missed it, but we got to
go this year and we're very excited that we did
because it was a much bigger, more intensive program and
we got to learn a lot about Vernaccia. Descend Jiminiano.
Vernacia is a grape and the wine made from it
(02:30):
is Vernacia descend Giminiano. But we also learn more about
the region too because we got to visit some of
the wineries.
Speaker 2 (02:35):
Yes, we got to visit a number of wineries. In fact,
one of our winery guests is with us today. We're
talking about Filipo Loggi, whose family owns Il Columbio di
Santa Quiara and Locanda di Loggi. So it is a
winery and there's also a great little inn and agrituism.
This really is not far from the town of San Giminiano,
(02:58):
so if you go to San Gimiana, you walk around,
it's worth it to go into the countryside to visit
these amazing wineries, and we had the chance to do that.
It is a stunning place, it was. The winery is
still comparatively young to the medieval village that it's a
hamlet that it's located in, but the entire family really
kind of restored and renovated it. They come from a
(03:19):
farming background and we had a wonderful time tasting the wines.
We're actually going to hand this over to Filipo, who
is the grandson of the patriarch founder to give us
a little history and story and take us on a
tour of ilk Columbio di Santa Quiera, So Benvenuto, Filipo.
Speaker 4 (03:39):
Thank you a pleasure to be here, and it's an
honor for me.
Speaker 2 (03:44):
So let's start with your grandfather, Mario Logi. We know
he was a farmer, but where was he from and
what drew him to this area?
Speaker 4 (03:55):
So now I'm looking to you from our regional seller, okay,
and we started to produce wine here okay where I
am now and uh And so my grandfather was is
it is still originally from Toscany, Okay. He was born
in a in a small city close to St. Geminiano,
(04:19):
just twenty longer from here. And he moved in St.
Geminiano in the middle of the fifties Okay, during uh
the time when the sharecropping system was still in place,
and together with his family, he took care, took care
about small farm okay called in the in the time
(04:46):
of sharecropping system that we call medzadria in Tuscan in
Toscan language. And he was pretty practicing all kinds of agriculture.
So wine and oil but also crops and also animal
firm farming and so and this was his greatest passion, okay,
(05:12):
so and especially with cows and so. Yeah, that's about
my my grandfather, and he started with that. Then he
both his first two actor of innyard in nineteen eighty five.
But we started to produce wine in the early two
(05:33):
thousand and in the beginning of this century.
Speaker 3 (05:37):
Well, it was your father and your two uncles that
actually kind of banded together to start i'll Columbio as
we know it today and produce wine. Why don't you
tell us about how that started and what their what
their vision was when they decided to start making commercially wine.
Speaker 4 (05:54):
I mean sorry, I lost you for a few seconds
and I lost part of the question.
Speaker 3 (05:58):
Sorry, your your It was your father and your uncles
that that banded together to start the winery. Why don't
you tell us about how the winery itself started? Because
you purchased the property, but your grandfather farmed it for
a long time, and then your father and your uncles
have the vision to start a commercial winery. Tell us
about that.
Speaker 4 (06:18):
Yeah, because they started like a joke, we can say,
because they started with in this cellar that was the
cellar of the priest that was leaning in this house
before my grandfather both that and we started with just
two tanks, I mean just four thousand battles. And my
(06:40):
uncle Alesta is the youngest. With my grandfather Mario, they
started the production. So they were taking care about the
production from the from the fielder to the cellar. And
my father and Piedo that is the oldest of the
three brothers Joan, Piero, Stefano and Alesio. So my father
and Stefano they started to sell the wine. I mean
(07:04):
to promote the wine to a few restaurants. Okay, friends,
we can say now because those are still our customer
after twenty five years. And and they started in like that,
I mean with these two actors. Then they planted the
(07:25):
other other two in nineteen ninety nine before to start
to produce wine. And so slowly the production developed, and
now we arrive to have twenty four actors of vineyards
and we produce seventy percent vernaca, thirty percent also red variety.
Because however, we are in the in the heart of Toscany,
(07:48):
in the middle between Senna and Florence. In Senna and Florence,
we find a canty classical and just that ten kilometers
from from us. Then Brunello is just that fortyks from other.
So so mainly we started with Vernaca and then we
(08:08):
developed also our red wines.
Speaker 2 (08:12):
Yeah, I'm curious. Columb Bio, Santa Kiarto is the name
of the winery. Is it also the name of the
town that this Santa? But how did the name come about?
And what is the actual hamletter town's name?
Speaker 4 (08:25):
I mean in Columbaio, the the Santa Hiara is just
I mean the name okay, that we had in our
we can say, in our place where we started, okay.
(08:50):
And the name in columb Bio, I mean Columbio in
in the Italian language, comes from the the small dovecote okay, Columbaio.
That means and and those were part of this old
rural building owned from our family where we started. And
(09:15):
and I mean and is Santa Hiara is the name
of the area where it is located. And so we
and we connected the the I mean these two things,
and that's how it was born the name.
Speaker 3 (09:39):
Yeah, I kind of liking it to a little hamlet
as we'd call it. It's it's its own little village.
But and and most of obviously the buildings are all
on by you guys now at this point. But it's
also got a beautiful medieval chapel in it beautiful as
well that you all that your family has has renovated.
Speaker 2 (09:57):
The entire area restored. You worked with the noted design
team to do it, because they're the old walls. There's
beautiful gardens, there's a restaurant and in a barn tasting
room and as David said, the chapel, it's it's a
it's like an estate where you can visit for the
(10:17):
day or stay for a night or two. And there's
a very famous sculpture there called the Tree of Life.
Tell us about that.
Speaker 4 (10:26):
Yeah, I mean we have in this in this state
that we have this Roman church that was built in
the in the eleventh century. And uh and this the
house of the Pristau where where I was leaving the
(10:47):
prista and now we we renovated and we made the
six beautiful rooms. And here we also have the restaurant okay,
and where you can you can and taste our our
wine both and and the you can visit the chapel
(11:08):
and we also make toura okay, in our vineyard, the cellar,
and so that's that's a bit what what we what
we do here.
Speaker 3 (11:20):
So, Filippo, you're actually involved in the wine making as well.
So why don't you tell us about your role in
the family business and at the winery.
Speaker 4 (11:28):
So my role now is I take care about the production, okay,
because I studied wine making, okay in in Florence, and
uh and I am I take care about the production
with my brother. Now I follow more the countryside and
(11:52):
uh and they work in the vineyard, my brother, my
brother followed more the party in the cellar. Okay. So
that's that's the.
Speaker 2 (12:03):
You're really the third generation. So this again, for you know,
is a historic hamlet with a restored buildings, winery, inn,
restaurant artwork. The sculpture I mentioned is called the Tree
of Life by a noted Tuscan sculpture called Andrea Roggi.
There's also sculptures of his now and send Jimiano. Just stunning.
(12:24):
It is a place where you will find history, art
and of course wonderful wine and food. We tasted several wines,
we took a tour and it's spectacular. We referenced in
the very beginning that the reason we were in this
area was for a program. It was called actually Regina
Rebelli rebel Queen because Sen Jimmy and Vernaco to San
(12:47):
Jimiano is like the white queen of the Tuscany, and
the sea is David reference of red grapes and red wines.
Not it'll be send Giovesi. And then you've got this
look at me wine and and the wines really are
We tasted a lot of Vernaci dis geminana. These are
really high, ascid, bright, vibrant look at me wines. Let's
(13:08):
talk about this grape and these wines and the ones
produced at ILK Columbio disanti Quiera.
Speaker 4 (13:20):
Sorry I lost, I lost a bit the question because
the connection was not the rights part of the question.
Speaker 2 (13:28):
Well, let's talk about the Vernacio des geminiana wines and
what makes them special and unique and the flavor profile
and some of the wines that are produced at IL Columbio.
Speaker 4 (13:42):
Okay, so Vernacos and Germiano is very versatile wine with
the unique personality. When it is younger, it shows a
viperant acid team fresh c citrus and floria notes. It's
perfect for I mean for enjoying like a like a
(14:10):
refreshing wine when he's very young. But I mean it
also have a really really high potential in in aging
mm hmm, in aging process.
Speaker 5 (14:29):
So that I mean, uh, we tasted a number of
age Fornach descent Jameana wines Filipo and they're very different,
they vary.
Speaker 4 (14:45):
Would you say that that's an.
Speaker 3 (14:47):
Interesting grape because it's it's got a lot of minerality.
Speaker 2 (14:51):
To it, a lot and and.
Speaker 3 (14:53):
A lot of acidity to it as well. So it's
basically Tuscany was an inland sea for a long time,
so there a lot of fossils and a lot of
shells and things like that, and the soil that have
broken down over the millennia and it's so it's got
a lot of that, a lot of that minerality and
salinity to it as well.
Speaker 2 (15:10):
But what we haven't talked about is flavors and aromas,
so we should do that.
Speaker 3 (15:14):
Well, what I'm getting at is it makes a very
kind of in my in my estimation, like a shabblee
like wine. It's got a lot of that linear minerality
to it, right, and it is great young and I
think it's great with a lot of bottle age in
it as well. Yes, it kind of goes to sleep
in the middle.
Speaker 4 (15:34):
It does.
Speaker 2 (15:34):
I think you need more bottle age or drink it young.
Now some of the flavor profiles that I had in
my notes with the different wines we tasted, and I
got pineapple and pear lemon zest herbs. As you said,
that linear quality. It's very vibrant. This is a wine
that can wake you up and wake.
Speaker 4 (15:56):
Up your palate.
Speaker 2 (15:57):
It's it's aromatic, but not in the sense. It's more
like in the as you said, it's got that shuble
like aspect to it. They vary, they're not you know,
they we taste it. They vary quite a bit. And
as they the ones we tasted with more age had
(16:18):
kind of a cammel saffron sometimes honey musk note to it.
And we we've lost Filipo's video. I don't know if
you can hear us, but we The great thing about
what we do is we talk to people around the
world and sometimes the connections are great, sometimes they're okay.
(16:41):
But again, I think the key elements is, first of all,
it's the Vernacchia grape. It is grown in this region
of Tuscany in the Senmano area. Is it grown anywhere else, not.
Speaker 3 (16:54):
Exclusively exclusively grown here? And you know, there's a lot
of v's in Italy. There's Vermontino, there's you there's a
lot of a lot of V grapes, but Vernaccia is
singularly grown here, right And it's pretty small production as well,
which is why it's so unique, because there's it's not
grown in multiple regions, and it's not grown in multiple
(17:16):
areas of Tuscany. It's really just here.
Speaker 2 (17:19):
So we're waiting for Filipo to come back and in
the meantime, so the program that we attended, which is
the Regina Rebelly Wine Fest, there was actually a consumer
end of it, a wine fair, which is as it's
very popular in Italy to do in Europe, to do
wine fares for consumers, because of course people love to
(17:41):
drink wine. It's part of the culture in places like Italy.
But also there was a trade and press component which
we were honored to be a part of, and it
provided us the chance to meet producers, visit with different
producers like we did with Ilk column Bio, have very
intense sit in front of your computer or take notes
technical tastings. But the beauty of those is you really
(18:03):
do get to which you can do blind or you
know the producer, but you really do. It's a palette
exercise in understanding the personality and the new characteristics of
this scrape. And here he's back, Hi, you're back. We
just got to d mute you in the meantime. Well
(18:24):
we are adding him back. I think it's so again
it's Vernaca. And as David referenced, and we said, there
are a couple of big ving wine white wins. There's
Vermonino and Verdigio. But we are in the land of Vernacha.
And where are we in the area around San Jimiano?
And where is that in Tuscany? Where's that in central Italy? Okay,
So while we while we lost you, we were just
(18:45):
kind of giving our impressions of the Regina Rebellio wi fest.
So I had a question before we lost you, and
we were going to talk about what are the regulations
for producing vernacha? Decent jiminyon what are the consortios regulations.
Speaker 4 (19:03):
So for for the production of vernachemo. There are rules
about the geographic area. I mean it must be grown
okay in in just in the area of San Miniano.
And then if you want to call your your one
(19:25):
vernaca and use the do OSG label m hm, you
must use minimum eighty five percent of vernachao and maxima
fifteen percent of another local variety.
Speaker 2 (19:42):
Such a such as what.
Speaker 4 (19:45):
Such a such a like malvasia, bianca, tribano or you
can use also short name and so yeah, this kind
of normally they use, but it needs.
Speaker 2 (19:58):
To be a native great, non and international grade.
Speaker 4 (20:01):
Correct. Yeah, I mean not automatic grapes, I mean not
like geistraminer or moscato. You can use that kind of
just non automatic grapes or some semi romatic but maximum
ten percent not okay?
Speaker 2 (20:19):
And what are the aging requirements?
Speaker 4 (20:21):
I mean, if you want to call I mean no
aging requirement for the basic wine, but you need minimum
eleven months of aging for the reservoir to call your
wine reservoir our our our reserva age for twelve months
(20:41):
in wood and six months in concrete and one you
are in battles, so those are much more the minimum
to call it reservoir. Then you need the you need
the minimum a minimum percentage of alcohola for that is
eleven point five for the for the basic wine and
(21:04):
the twelve point five for the resent and yeah, that's uh,
that's more or less old. Yeah.
Speaker 2 (21:14):
So these are lower ABV wines too, which I think
is important to note lower ABV alcohol by volume wines.
And they're very crisp and refreshing and usually consumed when
young you have more recently released, but can be consumed older.
What was the oldest vintage we had?
Speaker 4 (21:35):
Do we?
Speaker 3 (21:36):
Well? I think this trip were so we were tasting
back to twenty twelve fourteen during the technical tasting the wineries, right,
so and those and those are delicious.
Speaker 2 (21:46):
Yeah, they really were.
Speaker 4 (21:47):
So.
Speaker 2 (21:48):
How many different labels of nacho descent Jimiano DU's Ilk
Columbio produce.
Speaker 4 (21:58):
We produce three different labels, Okay, we produce our Yeah,
we produce Silva Bianca. That is our youngest vernacha. No
I have not label here, but that is our youngest
vernacha and it represents about fifty percent of our production.
(22:19):
We produce about sixty thousand of death and it is
the most the youngest, is the most fresh vibrant acid,
I mean florial notes and it is the one that
is very good for a perative. But is vernache is however,
(22:42):
a gastronomic wine because of his texture in the mouth,
his sultiness. And then we produce other two labels that
are too single vineyards. That is our can you hear me, yes, yeah, okay,
this is our selection. And so this is produced in
(23:05):
the minder that we have in front of our our
tasting area and uh it is aged for eighteen months
in concrete tanks and uh and in this wine we
lose part of the freshness and and the fruitness that
(23:26):
we have in the in the in the Sabianca that
is the youngest the nacha, and we goes in the
direction of the typical taste of of agedna. So we
start to to taste a bit of honey and uh
a bit of also gasoline, you know, like a similar
(23:48):
wristling you know, yeah, yeah exactly, and uh yeah yeah.
So then the story is different, I mean is more stronger.
And then we have what reserve, well, it is another crew,
(24:08):
so single vineyards, and this one is produced in the
first vineyard that my grandfather both in eighteen eighty five,
and it is fermented in wood barrels and we age
for twelve months in wood as I told you before,
and six months in concrete in complete and twelve months
(24:29):
in battles. Both these two wine or Selection and Reserve
are fermented with a spontaneous fermentation, because I mean, we
look for more complexity in these two wine.
Speaker 2 (24:45):
It's interesting when you taste wines as we have in
many wineries David and Filippo, how the different forms of aging,
whether it's concrete or tank or wood, and for how
it changes the characteristics of the wine. It's a wonderful exercise.
I'd like to I wish somebody would just do that
with one wine and show it in its different forms
(25:06):
of nification, because it does create different nuances with each one.
Speaker 4 (25:15):
Sorry, so I was commenting on sometimes I lose the connection.
Speaker 2 (25:23):
Well, it's okay. I was letting our listeners know that
the how the wines are vinified and aged and the
vessel that they're in really can change the nuances and
what you taste.
Speaker 3 (25:34):
I think it's really interesting to taste the fascination chasing
these three wines next to each other when we were there, Yeah,
last month. It was really a great exercise because the
self of Bianca, it's all about the fruit and the rshness. Yes,
and when you went to the Campo della Pieve, which
means field of the parish church by the way, which
is what they have on their website, which is and
(25:55):
that wine was definitely more structured, more linear, more aged,
and then the Lalberetta Vernacia reserva is a whole different
level as well. On top of that, they were great
to taste next to each other. One of the things
that we tasted while we were there also was one
that I think you've just made one of them.
Speaker 4 (26:15):
Yeah, it was.
Speaker 3 (26:17):
There was a pet nat that you've decided that you
wanted to open for us called the ex One, and
it was a Vernaccia pet nat that you made in
twenty eighteen and you hadn't even ever disgorged it yet,
and you let us try basically the first bottle ever disgorged,
and you did it right in front of us, And
so that was a very interesting experience to be able
to try that wine with you. Tell us about that.
Speaker 4 (26:42):
Yeah, do I talk about the wine or please that? Okay? Yeah,
sorry because I lost you often.
Speaker 2 (26:55):
Well, we're talking about the petnat ex one and how
did you decide to try this wine?
Speaker 4 (27:01):
What is it?
Speaker 2 (27:02):
Because it's new, is it going to be commercially available.
Speaker 4 (27:05):
Yeah, I mean it was just it is not available yet,
but it will available just in our restaurant. So if
you want to try that, you should come to find
us in Toscany. So yeah, it was just an experiment
we did in twenty eighteen because we had some grapes
(27:28):
that were growing in a vineyard that was very old
and we planned to renovate. And so in that moment,
that vineyard didn't have any more of the structure, so no, nothing,
just fine, you know, and so we we just it
(27:49):
was like we left, we'll let them go, you know,
in that vintage in twenty eighteen. But when we arrived
to the end of the our vestas we were more
or less eight ten of October, I went there in
that divinner and I say, but there is some there,
(28:11):
some grapes here, and they are not so bad. Even
if we didn't give any any medicine. We can see.
But also if we are organic and we just give
copper and sulfur, but we didn't give anything to the tinner,
so we it was just really natural production. We can
see that moment, and so we we it was not bad,
(28:34):
and we decided to feed this grape and we said,
so we will see what will happen. So there was
this grape that were like hid in the middle of
the grass, that was taller than the vines, and so
we part of these grapes didn't see the sun or
(28:57):
just part of the sun was in part in shadow,
and so was not completely mature, and so the level
of alcohol was not so high, and so we said,
why we don't try to to make us sparkling wine.
The cility also was very high, even if we were
in the beginning of October, and so we said, why
(29:22):
we don't try to We will see what what we do,
and why why we don't try to make us sparking wine?
But not the I mean the classic method. No, but
we decided to make this product completely natural because the
(29:44):
grades were completely natural, and so we decided to make
a sparkling wine, but with the sugar that were already
in the wine. So we that this method is called
the method in Ustralia. So we h put the wine
in the bottle before the end of the fermentation. So
(30:05):
with the with about yeah, twenty four about grams of sugar,
we put this wine in the bottle and so it
finished naturally the fermentation in the bottle and you have
the bubbles, and so after seven years we can say
(30:28):
the result is not so bad. And so yeah, if
you want to there, maybe it.
Speaker 3 (30:35):
Was a very interesting way.
Speaker 2 (30:36):
We tasted a few pet nats. This is a pet
pet Nat salo wine for those who want to know
how it translates method ancestral. They could be very different,
as many are. You know, there's no finding in the bottle.
It's just it is what it is. And what were
your impressions of this wine?
Speaker 3 (30:57):
I love that love you had ginger spice. They had
a lot of spice to it. Nice ginger ginger notes
to it et seven years on the LEAs in the
bottle and never being disgorged. It's it's it's a vastly
different wine than it still that they made. I liked it.
It was a lot of fun, but I think it
was a one off and I don't know they've made
it since.
Speaker 2 (31:17):
So he said they're going to try to serve it.
Speaker 3 (31:18):
But I think it would be a good thing to
add to the repertoire.
Speaker 4 (31:20):
Yeah.
Speaker 2 (31:21):
Absolutely, let's move on to the reds. I mean, the
purpose of a trip when whatever was really focused on formano,
but this is also the Kantis region. Correct, and there
are some very nice do O c Glasse wines made.
(31:41):
Let's talk about the grapes you grow and the wines
you produce.
Speaker 4 (31:48):
Yeah, I mean is lend of white wine. And also
the soil are very good because they are very deep.
Uh and uh that good for for for white wines.
But however, just thank loads from us. There is un
classico and we know that uh Toscany is the land
(32:12):
of red wine. So I often say that Vernach is
just a small white island in the middle of the
Red Sea. And so we also produce for this. We
also produce uh red variety, and we have four varieties.
Mainly we have Sanjovisi, that is the grapes that we
(32:37):
use the most for our our wines. And then we
have got a bit of merlot that we use for
our youngest tip. And then we have got a bit
of canaolo that is another typical Toscan grape that was
used in the in the past, I mean before the nineties. Uh,
(32:57):
when the international variety also and in Tuscany was used.
It was playing the same role of merlot, I mean,
was making the young Sangovisia a bit softer, you know,
and more drinkable and uh. And we use that for
(33:19):
our anti reserve because we want to keep on on
the reserve a tuscan touch okay that we didn't have
on our youngest kianti, because we want to make it
more drinkable weekends okay, And the merlot helps us in this.
(33:40):
Then we have got cabernet. We have got Cabernet franc
that we used to make our bashikulo that is a
hundred percent. We have a lot of eight one thousand
and five hundred meters square, so it's a small small plot.
(34:01):
Uh and uh. And so we produce four red wines.
So two are calt Colis and easy basic one and
Arizeva that we produce uh in Columbio that is uh
sup in Columbio and in these are two super tuscans
(34:22):
in Columbio is one hundred percent sangos and very powerful.
We It is made with the best selection of san
Jovisi that we find here in San Giviniano and that
we find in a smolvina that we have in the
middle between Castellina and Rada. We get the grapes also
(34:44):
from there and we make really special uh, Sanjovis and
and then we have this cap Frank and represent that
is the our most important red wine. You know.
Speaker 3 (35:03):
The ill Columbio is Sana from a plot of sans
that they own, which is actually designated as d O
C G Classico. But they don't make a Kanti Classico
from it. They make a I G T Super Tusket.
Speaker 2 (35:19):
Yeah, all the terms. There's so many rules to producing
Italian wines. Really the company Frog and I love Company Frog.
You've tasted some very good wins from Tuscany that you
know are definitely I G. T. Tuscana wines that they're
(35:41):
really interesting to try. Your wines are available in the
United States, correct.
Speaker 6 (35:47):
Yeah, yeah, it is okay, so we we we we
sell our our wine in in New York, New York.
Speaker 4 (35:58):
City, and we have gotten all the least just one,
just one moment. We sell in California, in Colorado, New
York and meets mid West New Jersey, in North Carolina, Carolina,
(36:19):
Virginia and Washington d C. Florida, And uh yeah, this is.
Speaker 3 (36:27):
Good chunck of the country, really very well distributed in
the US.
Speaker 2 (36:30):
You know, we learned we recently learned in another interview
that I didn't know this that Washington, DC area has
some of the highest wine consumption in the United States.
We were like, really, we didn't know. Very interesting. Well,
you'll have to come to New Orleans. But you know,
these are wonderful wines. It's appear, but you know, again,
this is a place you should visit.
Speaker 4 (36:50):
You know.
Speaker 2 (36:51):
San jim Nano is one of the most photographed and
touristed beautiful towns in Tuscany. When we were there, it
was blossoming. We usually go in February where it's quiet.
When we were there it was you could see the
tourists coming, and I can only imagine what it's like
in July. We encourage everyone to step out, you know,
(37:11):
enjoy sang Gimnano and the restaurants are terrific there. They
really have a wonderful selection small little hotels. But if
you want a feeling of being in the country and
a feeling of being like we love among the vineyards,
Lakana the Loji offers a great experience for that. You
can sit on that beautiful terrace, there's a swimming pool
overlooking the vineyards, have a meal, a RESTful evening in
(37:35):
a lovely room. Wine and there's parking so you can
continue on your way. So we do encourage to create
a little itinerary around the town of San Gimeano and
I think that'll enherit your visitor experience. Wow, this has
been a great visit. We want to thank you for
giving us our tour, Felifo. We had such a good
(37:56):
time visiting ilk Columbiod Santa Crea. We want to thank
you for joining us again on the Connected Table.
Speaker 4 (38:04):
Pleasure pleasure, great honor for me.
Speaker 2 (38:06):
Yeah, so we've been speaking with Felipeo Logi. He's the
third generation in the family, the Logi family to be
involved in their family winery. And your son Jimiano called
I call Umbio di Santa Quiara and they have the
beautiful Locanda de Loggi, So check it out. It's call
Umbio Santa Cria Santiquiata rather than spelling that out. Just
(38:29):
go visit the Connected Table dot com and we'll be
posting this show and a write up on our own
experience visiting. Thank you again for joining us and Gramile.
You know, the Italians are such wonderful hospitality. Everywhere we go,
they just greet us with open arms and wonderful wine
(38:50):
and food, and we're so grateful for that. We want
to thank everyone listening. We love to bring you the
places we travel. This is what we do. We are
passionate about it, and we're passionate about shit. You with
all of you, we want you to explore, eat, drink,
and be inspired to always stay insatiably curious. Thank you,
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