May 21, 2025 • 32 mins
Castello Bonomi is located in Coccaglio at 275 meters above sea level above the foothills of Monte Orfano. The estate is a 32 hectares mosaic of cru. The incredible terroir is the result of the tectonic uplift that created the Monte Orfano and consist of calcareous conglomerate. The calcareous conglomerate is a chalky, crumbly and rich in minerals kind of soil. Thanks to Monte Orfano and the southern exposure the vineyards are protected from cold northern winds and enjoy a perfect solar radiation with a rainfall lower than the other areas of Franciacorta. These three elements make possible to obtain wines with an extraordinary persistence, structure and complexity, in addition to an elegant minerality and a marked saltiness. Castello Bonomi was born in 1985 and in 2008, the winery becomes part of Casa Paladin, a family-owned group of wineries, located in Italy's most prestigious denominations. Castello Bonomi follows the principles of organic farming, adopting a responsible approach aimed at minimizing environmental impact through practices that improve and protect the vineyard ecosystem. Castello Bonomi Franciacorta wines boast great longevity and undergo extensive aging on the lees. They are highly appreciated and awarded by major industry guides such as Wine Enthusiast and James Suckling.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Wine Soundtrack International. Listen to the passion with
which producers narrate their winery and their world. In steaty,
answers discover their stories, personalities and passions.
Speaker 2 (00:16):
Hello, friends and listeners of Wine Soundtrack. This is Alison
Levine and today I have the pleasure of sitting with
Francesca Paladin of Casa Paladin. Francisca, welcome and tell us
about Casa Paladine, because it is more than just one.
Speaker 3 (00:29):
Name, right, yeah, correct, And thank you Allison for this
great opportunity to be here and to talk about my
family winery. So, as you said, as Casa Palladina, we
have five different wineries in Italy. It was started by
my grandfather in nineteen sixty two and in time we
acquired a different wineries. So the really first one was
(00:52):
a Palladina in a vanettoi jo in the eastern part
of Veneto. Then in nineteen seventy seven he started to
the Bosco de Medlo, which is located in the Friulidiosa area.
In two thousand and four he acquired the Castelbeci in
a county Classicos in Thatncianti and in two thousand and
(01:13):
eight Castello Bonomi in a Franchi cord Ara, ending with
the Casalupo in valpolical Era in twenty thirteen. So a
lot of different erards and different eras of Italy.
Speaker 2 (01:26):
Yeah, so you're really in the north eastern part, but
down to Tuscany a little bit too.
Speaker 3 (01:33):
Yeah. Correct.
Speaker 2 (01:34):
Also, so tell me with all of this, how how
many different varieties are you working with? It's all the
local varieties, but how many different grapes are you working with?
Speaker 3 (01:44):
A lot of different grapes, Like if I have to
count our wines, the number of our wines, we go
over a hundred of different wines. So that's really a lot.
And it's also a great opportunity to see like different erwards,
different lens and it's so so like so nice to
understand all the difference that you find in the different regions.
Speaker 2 (02:05):
And what's your total case production?
Speaker 3 (02:08):
Our total production, it's one million and a half bottles
overall all the different wineries.
Speaker 2 (02:17):
So we then divide that by twelve and we know
how many cases and is the production about equal between
the different wineries?
Speaker 3 (02:26):
Well, no, it's not not the same. So the bigger
one are in Vanetto and Purly, while especially castell Vacci
in Canta Glassico and castell Bonomi in Francis Quota or
niche production are We always tell about these wineries that
are our jewellism, your jewels.
Speaker 2 (02:48):
And are you doing all a state fruit? And if so,
how many hectares do you have in total?
Speaker 3 (02:54):
Yeah? We do almost all a state fruit. In Vaneto,
we also buy some grapes from Uther from the producers
near the area. Uh and sorry, did you beat them? So?
Speaker 2 (03:15):
How many hectors do you have or do you is
it all a state fruit that you work with or
do you purchase anything?
Speaker 3 (03:21):
We depending on the winery, so we have both in
some wineries that state fruits. When in Banto we also
purchase part of the grape. Uh and uh in sorry,
I'm keeping.
Speaker 2 (03:38):
You have a lot of properties, so I'm curious how
many hectares do you have?
Speaker 3 (03:42):
So the total actors are two hundred actors.
Speaker 2 (03:45):
Across the properties and the different the different properties. And
then are you all a state fruit or do you
purchase some fruit as well?
Speaker 3 (03:53):
In Banto we also purchase some fruit from the producer
near the arrow where we are located.
Speaker 2 (04:00):
So tell me something you are a third generation. You
grew up and as you said, your grandfather started it.
What is your first memory relevant to wine?
Speaker 3 (04:09):
Well, my first memory in the winery especially was during harvest.
So usually during harvest we all did the harvest together,
so all the family. We are five siblings and really
like close in the age one to the other. And
also with my cousins Martina and Ricardo, we joined all
(04:31):
the team to do the harvest and it was a
super happy moment, especially because we had a lot of
work to do, but then also we enjoyed the time
with the workers there and having like the breaks with
some salami, so it was super fun.
Speaker 2 (04:50):
And where are you in the lineup of your siblings?
Are your oldest, youngest, in the middle.
Speaker 3 (04:54):
I'm the oldest with a twin sister, so yeah wow.
Speaker 2 (04:58):
And does everyone work in the business, No, just.
Speaker 3 (05:01):
Me and my brother Valentino, he's in charge of the
winery in Fury of the vineyards that we have there.
And then also my cousin Martina, she's also in the winery,
and so we are both in charge of the expert
and marketinga and like the female women bringing up the
(05:22):
winery and the third generation.
Speaker 2 (05:23):
I love it. I love it. So what is one
of your first memory relevant to wine or the first
memorable wine? I should say that you recall like that
stood out to you as like Wow, I didn't know
why it could be this way, or I didn't know
this grape could be this way, or I didn't know
my family did this, or maybe it wasn't your family wine.
Speaker 3 (05:45):
Yeah, I think one of the first grape that I
remember t singer on Sundays was Theraboso wine, So yeah,
it's autotous grape from VNTO. And this was the very
first grape that I tasted during like the Sunday lunches
(06:06):
that we had.
Speaker 2 (06:08):
And when you think back of all the great wines
you've tasted and you get to travel the world marketing
your wines, selling your wines, you obviously work with some
wines in great regions. So I'm sure you drink great
wine all the time. But is there one bottle that
has stood out over time for some reason, a special
occasion that you drink it or you pulled out of
your cellar.
Speaker 3 (06:29):
Well, I don't think there's just one, because there are
many many bottles for a lot of different moments, both
from our winery, but also from other wineries because I
also love like to go to visit other wineries, travel
also for wine for fun. But I think each single
(06:52):
moment has his own special bottle. So for example, I
remember our Canti Glassy Gograsona twenty ten that was the
first vintage of the Grassilitziona production and it was really
amazing to see. Also the evolution in time or Yeah.
(07:12):
One thing that I really love doing, it's going back
in time with the vintages and discover how you can
really reveal the vintage, if it was like warm or
if it was called and recall also what you were
doing that year.
Speaker 2 (07:29):
So there's a real connection between making the wine and
drinking the wine as well.
Speaker 3 (07:34):
Yeah. Correct.
Speaker 2 (07:35):
So if we were to come to your home, what
would we find in your cellar? In your personal cellar,
is it a lot of the wines from your own family,
wines from around the world and in particular grapes or
regions that you tend to collect at home.
Speaker 3 (07:49):
Yeah. I have actually have both both wines from our winery,
especially like the Sauvignon blanc from Boscoda Merlot or our
Canti Classic Cao or our Front Chakorta crouper Du and
our Valpolicella Casal, but also wines from other regions. For example,
(08:13):
now I have some Cheblier because I recently went to
Chebli just before Wine Paris. So I did like a
small trip before wine Paris to to Burgundy area and
I bought some Chebli there. So that's what my solla
right now.
Speaker 2 (08:33):
It's fun to pick up things along the way. So
is there anything you opened recently that drank really well,
or where you had to dinner where you ordered something
that just kind of surprised you or excited you.
Speaker 3 (08:45):
Well, when we were in Paris, we opened one bottle
of our sauvignon blanca from two and it was amazing.
So like looking at it back in the years, it's
really great. Also because usually you don't like taste so
(09:06):
much sauvignon blanc back in the days.
Speaker 2 (09:10):
With over fifteen years age. Yeah, correct, who knew a
good age?
Speaker 3 (09:14):
Yeah?
Speaker 2 (09:16):
So you work with so many different varieties. Do you
think there's a such thing as a perfect variety.
Speaker 3 (09:24):
I don't think there's a perfect variety, and I love
it to be curious and also to try different and
new varieties. Also because I think every age or stage,
also of what we live in and how the world
is developing, the climate change and so on, will develop
(09:44):
and discover new and different varieties that would be like
the perfect one, but just for that moment.
Speaker 2 (09:51):
Just for the moment, so when we talk about different wines.
And obviously make a lot of wine, and you're a
winner the Gamburos treb Gieri Award, so awards obviously hold significance.
But how important are wine critics and scores do you
think for you as a brand but also as a
(10:11):
wine drinker? Is it something you know? What's your opinion
on those?
Speaker 3 (10:15):
I think they're important because they give to people that
don't know so much about wine references to look at us,
So that's really important. I think it's also really important
to give us scores, but also to create an education
around wine and also to make really wine as a
democratic thing, so really more easy to understand. Also for
(10:39):
people that don't know so much about wine, so they
would need like a different reference references that they can understand,
so not so technical, but maybe more easy to understand
for them.
Speaker 2 (10:51):
So for somebody who hasn't had the pleasure to taste
your wines yet, and of course you have a lot
of different wines for people to taste, But what do
you think they're missing out on.
Speaker 3 (11:01):
I think they're missing out or on looking to family
winery and also to our diversity, also of different servards
because we go from Friuli to Vanito, to Canti Lasico
and to Franchacorta, so a lot of different cells and
also in the production. And I think one of the
(11:24):
common things about the old wineries it's our development of
the sustainability in all the different ways because you have
different erraars, so you have to do it customize the
per rich there are and the wine making has a
common line, which is the elegance that we try to
find and to look for per rich wine.
Speaker 2 (11:47):
So if space aliens were to land on your property,
now again you have five properties. But if they were
to land on your property and you had to welcome
them with one wine, which wine would it be that
says welcome to you know, casta paladine or welcome to
our family or our properties.
Speaker 3 (12:04):
Yeah, I think I would pick just as a welcome
sparkling wine, and probably a franch of Korta and our
front of Quorta crouper Due, which is very unique.
Speaker 2 (12:15):
What is unique about it?
Speaker 3 (12:17):
It's unique because it represents the philosophy of castelbonomy. So
the character that cas Cellbonomi has with a different microclimate,
calcao soil, a greatest cidity, and it's a blend of
seventy percent percent of chardon and twenty percent of Pinoneo
and crooper do. Also, the names comes from the Los
(12:38):
bing Nerder because of the vines of the pinoneto were
recovered from old vines that were in the forest, and
so our chef de cave, Luigi Bercini, in the nineteen
eighties recovered these old vines and he replanted it, and
the pinoneto comes from those vines.
Speaker 2 (12:57):
Wow wow, I love it. See there's a story behind
every wine. So, as a wine drinker, what's your preference? Red,
white or rose?
Speaker 3 (13:06):
Also here I just say I don't have a preference
all of you above. Yeah, it depends on the moment, really,
So sometimes I like white, other times I like rose,
and other times I love rats.
Speaker 2 (13:21):
So and of course sparkling too, yeah, of course.
Speaker 3 (13:25):
And also here sparking can be white, rose or rats exactly.
Speaker 2 (13:29):
Yeah. So you know, Italian culture is known for its
cuisine and it's and wine is a part of the culture.
It's on every table, and in many regions, the wine
that is produced in the region fits with the cuisine.
I mean they go hand in hand. So maybe in
Italy people don't think as much about food and wine pairing.
(13:51):
But when it comes to pairing wine with food, how
do you approach it? I mean do you put any
thought to it? Are there any rules you follow or
is it just so natural for you you don't think
about it.
Speaker 3 (14:02):
Yeah, usually it's quite natural when you grow up like this.
Also because like in Italy, we have a very like
regional basis, so everywhere in each region you are, you
would find the wines that are really typical of the
region and that usually go really well with the type
of food that you have in that region. So if
(14:24):
you think about it, when you go worldwide, you just
have to be like curious and try to experiment and
try different firings.
Speaker 2 (14:32):
Also, so when you're traveling around the world and it's
not quite as simple or there's more selection on a
wine menu than you know being in a particular region,
how do you approach it?
Speaker 3 (14:42):
Do you just.
Speaker 2 (14:45):
You know, sort of go on an adventure and have
no logic behind it and just say, wow, this looks
interesting and this is what I want to eat, or
do you put thought behind it or there are things
you look for that says I think this is the
wine that will be best paired with this dish.
Speaker 3 (15:00):
Yeah, it depends also if you want to start like
picking the wine or picking the plane.
Speaker 2 (15:05):
Yeah, which one do you do?
Speaker 3 (15:08):
It depends also in the moment. So sometimes if you
really want to enjoy that kind of wine, you will
pick the wine and then maybe you will see what
place could go with that wine.
Speaker 2 (15:18):
And what do you look for? Do you look for
acidity to match? Do you look for harmony? Do you
look for contrast? I mean, what are you looking for?
Speaker 3 (15:27):
I like harmony. So maybe if you have something fresh,
a nice wine with a nice acidity, also go renew
really well.
Speaker 2 (15:37):
So just have fun and get out there. So I'm curious.
Every vintage tells a different story, and you've grown up
in this and obviously having properties all over, we know
that every vintage tells a different story. We know that
there's vintage variation. But within the different regions you work in,
do you see more consistency from your or do you
(16:00):
see you know bigger differences from one year to the next,
and you can kind of talk about kiyanti versus French accord,
you know, versus Venetel.
Speaker 3 (16:09):
Yeah, I think like yea, each vintage has its own
characteristic but there are also something that you find like
in common between the wine through the years, otherwise it
would be like two different in the years. So usually
at first, when you look at like vintage which are
(16:30):
really near to the oc current one, there are not
so many differences, while in time you will find more
and more difference in the wine. So for example, you
wouldn't even find out if that vintage was a warm
vintage or a cold vintage just from the taste of
the wine. So that's really incredible for me.
Speaker 2 (16:49):
Wow, and how many years, well, you've grown up in it,
so it's not But when you walk through the vines,
do you spend a lot of time in.
Speaker 3 (16:56):
The vineyard, Yeah, yeah, I love going in the vineyard.
Speaker 2 (17:00):
Have you developed a relationship with your vines? Do you
tend to talk to them or do they talk to you?
Speaker 3 (17:06):
No, I don't. I didn't talk to divines.
Speaker 2 (17:08):
I'm sure not yet.
Speaker 3 (17:11):
But it's like a really nice kind of meditation thing.
So just really relaxing and so peaceful.
Speaker 2 (17:19):
So you don't go into one vineyard and say, you know,
I like the vineyards over in Kanty. They're they're much nicer,
they behave better than you guys.
Speaker 3 (17:26):
No, no, I love them all.
Speaker 2 (17:31):
As a family business and it's three generations. Have has
your family established any sort of traditions or rituals that
you do at the start of harvest? I know you
said as a child what you loved was, you know,
eating salami throughout the day and taking the breaks and
things like that. What sort of traditions does your family
have when making wine each harvest, whether it's the beginning,
(17:53):
the end, or maybe all throughout.
Speaker 3 (17:56):
Yeah, actually, we don't have like one super specific tradition.
And also because if you think about the different erwards
to the harvest last ages. So we started with the
castellogonomi in the beginning of Augusta, so the first week
of Augusta. A lot of times we're also the first one,
and we starting the harvest in Augusta, and then we
(18:19):
go on with the fiuli and bento, which are about
from mid Augusta up to canti classico production, which could
end in almost end of October or beginning of November.
So it's a huge amount of time.
Speaker 2 (18:37):
There's no time for rituals or celebrating. You just go go,
go travel travel.
Speaker 3 (18:42):
Yeah, so people also the anologists, we travel like from
Francikota and then to Vento, especially the junior analogies, so
they can have a lot of experience and see how
the different harvests are different in the different erwars.
Speaker 2 (18:57):
In your experience, have you noticed that there are any
sort of signs or predictors that will tell you what
a harvest might be. I mean, we know that mother
nature can always throw you a curve and you never
can guarantee, but are there things you look for that
tell you what you might expect.
Speaker 3 (19:13):
Yeah, I mean all of the the vintage and how
the weather is also before the harvest tells you what
the harvest would be like. So that this is the
main important thing. So what the analogies and anronoms do.
It's looking to all of these kind of details, because
(19:34):
these are the details that make the difference also during
the harvest.
Speaker 2 (19:39):
Absolutely, So I'm curious about you. We're gonna we're gonna
put wine aside for a little bit. Let's get to know, Francesca,
tell me something. You grew up in this as a
little girl. Did you always know you wanted to work
in wine or what did you want to be when
you grew up.
Speaker 3 (19:56):
When I was a child, I wanted to be like
an astronaut, completely different.
Speaker 2 (20:04):
So at what point did you decide that following in
the family business was what you wanted to do.
Speaker 3 (20:09):
I think when I was around fifteen, I would say,
and I'd always love like the food and wine sector.
So even if I wouldn't like work in the winery,
I would work on the food sector because it's a
really thing that I really love.
Speaker 2 (20:25):
Yeah, and so you've been doing it your whole career now.
And when you're not working or traveling the world promoting
your wine, tasting other wines, what do you like to
do for fun? What do you do in your free
time if you have any?
Speaker 3 (20:40):
Yeah, when I have free time, I love also through
travel for wine or to see other tarsa. And also
besides that that doing a lot of sports and traveling
in general. So for example, I do kayaking, I love
going skiing and so cross country skiing, or I love
(21:02):
traveling like in Peru, in India, or like lots of
different places and get to know, like different cultures and
open my mind in this kind of way.
Speaker 2 (21:14):
I love that, well, you know, traveling around the world
and also the places that well maybe now they make wine,
but they didn't traditionally make wine. Yeah, real experience. So
are you a fan of any sports teams? You have
a football team that you love?
Speaker 3 (21:32):
No, unfortunately I do.
Speaker 2 (21:35):
You're Italian? Yeah, I know, I'm.
Speaker 3 (21:37):
Aboud Italian on this. I don't really watch so much
much sports. I prefer doing them, but not so much
watching that.
Speaker 2 (21:47):
Any favorite bands or musicians, not one specific.
Speaker 3 (21:54):
I like a lot like them, so Italian songwriters. So
this is a really thing that I like a lot. Yeah. Uh.
And then maybe more rock music.
Speaker 2 (22:08):
Yeah, we're gonna get back to music a little bit.
We're just peppering that in your mind so you can
start thinking about music. So, if you were to plan
a romantic evening with wine, what sort of wines for you? Say?
You know, this is not just an average night but
a special night.
Speaker 3 (22:25):
Oh that's a nice question. How many wines? Can I pick?
Speaker 2 (22:29):
As many as you want?
Speaker 3 (22:33):
Yeah? Maybe if you want, like to start, it could
be like a front of quarto wine to start, uh,
and then maybe something different like a pinot grigo skin
contact would be very nice, so from Friuli. And then uh,
probably a Canti classico or a Canti classical reservo.
Speaker 2 (22:56):
So yeah, a nice three course, perfect and you hit
your sparkling white and red wine. You just need to
throwse a and then you're you're great. So growing up
in the business in a family business, is there a
piece of advice that anyone in your family or outside
your family gave you that you try to live by,
(23:17):
work by? Is there something your grandfather said, your father,
your mother a teacher, that is something that's at your
core of how you try to live.
Speaker 3 (23:28):
Probably, actually it's not something they said, but you know,
all my family, the main thing it's like giving an
example of what you want to transmit also to people.
So both if I look at my father, my grandfather
and also my mother that are always like giving examples
(23:48):
to people. So this is the main thing I think.
Speaker 2 (23:53):
And if you could give advice to our listeners about
wine or wine drinking, what would you want to share.
Speaker 3 (24:00):
I just would like it for people like to be
really curious and to try different things and to try
to understand different things. And what's there's behind a glass
of wine.
Speaker 2 (24:14):
So when you look back at your career so far,
you have a long career ahead of you, But what
would you say is one of your proudest achievements so far?
Speaker 3 (24:24):
I think in general, like looking at what we have
been like building in time, both in terms of expert
because we have been growing a lot on the expert
and also on the marketing, giving like a really kind
of younger picture to the winery and also a younger
(24:47):
like kind of feeling. And also the fact that women
are so important in our winery. So this is really
important for me. Yeah, and I think it's a good
achievement for me.
Speaker 2 (24:58):
Absolutely, it makes the future bright. So we're sitting at
a very large table. This is not an uncommon scene
for you, I'm sure with a big family you sit
at large tables with lots of chairs and lots of
wine on the table normally, but let's just imagine that scenario.
But there's an empty seat next to you, who, from
any walk of life, living or deceased, famous or personal
(25:22):
do you wish you could share a bottle of one
of your wines with?
Speaker 3 (25:26):
Uh? Probably my grandfather that started the winery. So yeah,
I would love to have him here.
Speaker 2 (25:33):
Did you ever get to drink wine with him? Yeah, yeah,
yeah I did, but not as an adult working in
the business, No.
Speaker 3 (25:41):
Exactly, just maybe some small taste, so when we were
like Atlantis together. Yeah.
Speaker 2 (25:49):
So you know, wine has a long history. You talked
a little bit about vintage variation. You have a long
future ahead of you. You think we'll still be drinking
wine in two three hundred years.
Speaker 3 (26:04):
Yeah, I really hope. So.
Speaker 2 (26:05):
Actually, if they've been doing it for five thousand years,
I don't know.
Speaker 3 (26:11):
Yeah. Yeah. Also, because there's so much around wine that
it's it would be like a pity to lose it.
Speaker 2 (26:17):
Absolutely. But if the world came to an end, or
you had to just go to a deserted island and
you can only take three wines with you, what three wines?
Any wines? You can be vague? More specific is even better.
What three wines would you want to take with you?
Speaker 3 (26:36):
I think I would take our Sauvignon blanca from Boscoona Marlo,
our cuve fifteen sixty four from our Castell Bonomigue in
fran Chacota, which is made with the Albamat grapes, and
so it's a new native grape and our cianti classical
silicon Madnino de la Pieve from Castel Vacci.
Speaker 2 (27:00):
I love that. Well, you just made it really easy
for me because now we're gonna play our little game
of pairing wine with food. I mean wine with music.
See I'm hungry, so obviously you compare it with food too.
But wine with music, and as we know, and we've
talked about, wine makes you feel something. It gives you
a sensation, and music does the same. So I want
(27:23):
you to pair your wines with a song, a genre,
a musician, as you know, as specific as you can.
We know you like rock and roll and you like
Italian songwrinters. So let's see if that's what you come
up with or if it's something else. But let's start
with your franch a Coorta, the one the crew Perdue
(27:45):
that you would be giving to your Space aliens when
they come.
Speaker 3 (27:50):
Okay, so let me think about it. Probably for Crooper Due,
I would choose my Donna, okay.
Speaker 2 (28:02):
And what about the French Acquarta you would take to
the deserted island.
Speaker 3 (28:07):
For that? For that one, probably I would pick De
Gregorian as Italian songwriter.
Speaker 2 (28:16):
And What about the Sauvagnon blanc that you would take
to the island.
Speaker 3 (28:21):
Uh. For the sauvignon blanc, probably I would choose Adele okay.
Speaker 2 (28:29):
And what about your skin contact, Pino Grigio.
Speaker 3 (28:34):
Skin contact Pino Grito would be let me think about
think a great match for Brunoi, it's another Italian songwriter.
Speaker 2 (28:46):
And Chianti classical.
Speaker 3 (28:49):
And for our anti classico, I would go to Arctic Monkeys.
Speaker 2 (28:54):
Okay, one more Chianti classical reservoir.
Speaker 3 (28:58):
For our canti classical serva probably would be Luto.
Speaker 2 (29:03):
But you're good at this. I'm gonna give you one more.
When you were a child and you said you first
tried Robosa, yeah, Robosa raboo?
Speaker 1 (29:13):
Yeah?
Speaker 3 (29:13):
Yeah, you mean to which I would? Uh? Okay?
Speaker 2 (29:18):
Which would be does Roboso make you.
Speaker 3 (29:20):
Think of as a music Winza? Probably would be David Bowie?
Speaker 2 (29:27):
Yeahkay, Oh, you're good. With all the wines you do,
we could just keep going and you'll just throw you
do you do.
Speaker 3 (29:37):
That?
Speaker 2 (29:38):
That's been amazing? I mean, I'm like, are there any
other wines that I didn't do? Any other good wines
that you have that I should throw in there? Maybe
we can.
Speaker 3 (29:46):
Also speak on not of wine, but a liquid that
we made which is also made with a raboso with
the raboso wina. It's called agricanto and it's made up
with the raboso wina, Grandpa cherry juice and also alm extract. Wow. Yeah,
really really nice.
Speaker 2 (30:05):
It sounds really really nice.
Speaker 3 (30:06):
Yeah it is. What kind of music would you pair
with that probably will be like something electric music? Yeah?
Speaker 2 (30:14):
Okay, Well, Francesca, you have been amazing and this has
been so much fun. I have one more question. With
a two parter, you get to travel all the time
and explore the world of wine, but I'm curious if
there's one place that's at the top of your bucket
list that you can't wait to go to for the
(30:34):
first time or maybe to really dive into.
Speaker 3 (30:37):
Yeah, I travel a lot, as you said, like for wine,
but I've never been in Napa Ballet, so i would
love to go there, I'm reading. Yeah, and to explore
it also because maybe sometimes you taste the wines, but
it's so different when you get like to see the
place and to look at the wineries and really look
what all the different wineries and the terraar, which is
(31:00):
all the main aspect of the wine.
Speaker 2 (31:03):
Absolutely. So the second part of that question is for
people who want to put their feet in the tewa
of your properties. You have properties all over Italy. How
can people visit you? Can they visit all the properties
and what kind of experiences can they have each one?
Speaker 3 (31:18):
Yeah, we have a lot of We work a lot
on wine tourisma and we have a lot of different experiences,
for example, the sensorial tasting or also tasting the wines
from the barique directly. So there are a lot of
different ones and you can go on a Casa Palladina
website and you can find them all, or also on
(31:39):
our Instagram pages and look for all the different wine
tastes that we.
Speaker 2 (31:43):
Do a fantastic well. If you're going to head to Italy,
it's not one winery but five different wineries you can go.
You can make your whole trip just traveling around Italy
visiting Casabaladin.
Speaker 3 (31:54):
Yeah, and it's so fun also to discover Italy through
the wines. I love it.
Speaker 2 (32:01):
Well, Francesca, I want to thank you for joining us
today at Wine Soundtrack, and I think it's time to
go explore the world of Casabaladin.
Speaker 3 (32:08):
Thank you so much and thank you Allison for having me.
Speaker 1 (32:11):
Thanks, thank you, thanks for listening to a new episode
of Wine Soundtrack International. For details and updates, visit our
website winesoundtrack dot com.
Welcome to Wine Soundtrack International. Listen to the passion with
which producers narrate their winery and their world. In steaty,
answers discover their stories, personalities and passions.
Speaker 2 (00:16):
Hello, friends and listeners of Wine Soundtrack. This is Alison
Levine and today I have the pleasure of sitting with
Francesca Paladin of Casa Paladin. Francisca, welcome and tell us
about Casa Paladine, because it is more than just one.
Speaker 3 (00:29):
Name, right, yeah, correct, And thank you Allison for this
great opportunity to be here and to talk about my
family winery. So, as you said, as Casa Palladina, we
have five different wineries in Italy. It was started by
my grandfather in nineteen sixty two and in time we
acquired a different wineries. So the really first one was
(00:52):
a Palladina in a vanettoi jo in the eastern part
of Veneto. Then in nineteen seventy seven he started to
the Bosco de Medlo, which is located in the Friulidiosa area.
In two thousand and four he acquired the Castelbeci in
a county Classicos in Thatncianti and in two thousand and
(01:13):
eight Castello Bonomi in a Franchi cord Ara, ending with
the Casalupo in valpolical Era in twenty thirteen. So a
lot of different erards and different eras of Italy.
Speaker 2 (01:26):
Yeah, so you're really in the north eastern part, but
down to Tuscany a little bit too.
Speaker 3 (01:33):
Yeah. Correct.
Speaker 2 (01:34):
Also, so tell me with all of this, how how
many different varieties are you working with? It's all the
local varieties, but how many different grapes are you working with?
Speaker 3 (01:44):
A lot of different grapes, Like if I have to
count our wines, the number of our wines, we go
over a hundred of different wines. So that's really a lot.
And it's also a great opportunity to see like different erwards,
different lens and it's so so like so nice to
understand all the difference that you find in the different regions.
Speaker 2 (02:05):
And what's your total case production?
Speaker 3 (02:08):
Our total production, it's one million and a half bottles
overall all the different wineries.
Speaker 2 (02:17):
So we then divide that by twelve and we know
how many cases and is the production about equal between
the different wineries?
Speaker 3 (02:26):
Well, no, it's not not the same. So the bigger
one are in Vanetto and Purly, while especially castell Vacci
in Canta Glassico and castell Bonomi in Francis Quota or
niche production are We always tell about these wineries that
are our jewellism, your jewels.
Speaker 2 (02:48):
And are you doing all a state fruit? And if so,
how many hectares do you have in total?
Speaker 3 (02:54):
Yeah? We do almost all a state fruit. In Vaneto,
we also buy some grapes from Uther from the producers
near the area. Uh and sorry, did you beat them? So?
Speaker 2 (03:15):
How many hectors do you have or do you is
it all a state fruit that you work with or
do you purchase anything?
Speaker 3 (03:21):
We depending on the winery, so we have both in
some wineries that state fruits. When in Banto we also
purchase part of the grape. Uh and uh in sorry,
I'm keeping.
Speaker 2 (03:38):
You have a lot of properties, so I'm curious how
many hectares do you have?
Speaker 3 (03:42):
So the total actors are two hundred actors.
Speaker 2 (03:45):
Across the properties and the different the different properties. And
then are you all a state fruit or do you
purchase some fruit as well?
Speaker 3 (03:53):
In Banto we also purchase some fruit from the producer
near the arrow where we are located.
Speaker 2 (04:00):
So tell me something you are a third generation. You
grew up and as you said, your grandfather started it.
What is your first memory relevant to wine?
Speaker 3 (04:09):
Well, my first memory in the winery especially was during harvest.
So usually during harvest we all did the harvest together,
so all the family. We are five siblings and really
like close in the age one to the other. And
also with my cousins Martina and Ricardo, we joined all
(04:31):
the team to do the harvest and it was a
super happy moment, especially because we had a lot of
work to do, but then also we enjoyed the time
with the workers there and having like the breaks with
some salami, so it was super fun.
Speaker 2 (04:50):
And where are you in the lineup of your siblings?
Are your oldest, youngest, in the middle.
Speaker 3 (04:54):
I'm the oldest with a twin sister, so yeah wow.
Speaker 2 (04:58):
And does everyone work in the business, No, just.
Speaker 3 (05:01):
Me and my brother Valentino, he's in charge of the
winery in Fury of the vineyards that we have there.
And then also my cousin Martina, she's also in the winery,
and so we are both in charge of the expert
and marketinga and like the female women bringing up the
(05:22):
winery and the third generation.
Speaker 2 (05:23):
I love it. I love it. So what is one
of your first memory relevant to wine or the first
memorable wine? I should say that you recall like that
stood out to you as like Wow, I didn't know
why it could be this way, or I didn't know
this grape could be this way, or I didn't know
my family did this, or maybe it wasn't your family wine.
Speaker 3 (05:45):
Yeah, I think one of the first grape that I
remember t singer on Sundays was Theraboso wine, So yeah,
it's autotous grape from VNTO. And this was the very
first grape that I tasted during like the Sunday lunches
(06:06):
that we had.
Speaker 2 (06:08):
And when you think back of all the great wines
you've tasted and you get to travel the world marketing
your wines, selling your wines, you obviously work with some
wines in great regions. So I'm sure you drink great
wine all the time. But is there one bottle that
has stood out over time for some reason, a special
occasion that you drink it or you pulled out of
your cellar.
Speaker 3 (06:29):
Well, I don't think there's just one, because there are
many many bottles for a lot of different moments, both
from our winery, but also from other wineries because I
also love like to go to visit other wineries, travel
also for wine for fun. But I think each single
(06:52):
moment has his own special bottle. So for example, I
remember our Canti Glassy Gograsona twenty ten that was the
first vintage of the Grassilitziona production and it was really
amazing to see. Also the evolution in time or Yeah.
(07:12):
One thing that I really love doing, it's going back
in time with the vintages and discover how you can
really reveal the vintage, if it was like warm or
if it was called and recall also what you were
doing that year.
Speaker 2 (07:29):
So there's a real connection between making the wine and
drinking the wine as well.
Speaker 3 (07:34):
Yeah. Correct.
Speaker 2 (07:35):
So if we were to come to your home, what
would we find in your cellar? In your personal cellar,
is it a lot of the wines from your own family,
wines from around the world and in particular grapes or
regions that you tend to collect at home.
Speaker 3 (07:49):
Yeah. I have actually have both both wines from our winery,
especially like the Sauvignon blanc from Boscoda Merlot or our
Canti Classic Cao or our Front Chakorta crouper Du and
our Valpolicella Casal, but also wines from other regions. For example,
(08:13):
now I have some Cheblier because I recently went to
Chebli just before Wine Paris. So I did like a
small trip before wine Paris to to Burgundy area and
I bought some Chebli there. So that's what my solla
right now.
Speaker 2 (08:33):
It's fun to pick up things along the way. So
is there anything you opened recently that drank really well,
or where you had to dinner where you ordered something
that just kind of surprised you or excited you.
Speaker 3 (08:45):
Well, when we were in Paris, we opened one bottle
of our sauvignon blanca from two and it was amazing.
So like looking at it back in the years, it's
really great. Also because usually you don't like taste so
(09:06):
much sauvignon blanc back in the days.
Speaker 2 (09:10):
With over fifteen years age. Yeah, correct, who knew a
good age?
Speaker 3 (09:14):
Yeah?
Speaker 2 (09:16):
So you work with so many different varieties. Do you
think there's a such thing as a perfect variety.
Speaker 3 (09:24):
I don't think there's a perfect variety, and I love
it to be curious and also to try different and
new varieties. Also because I think every age or stage,
also of what we live in and how the world
is developing, the climate change and so on, will develop
(09:44):
and discover new and different varieties that would be like
the perfect one, but just for that moment.
Speaker 2 (09:51):
Just for the moment, so when we talk about different wines.
And obviously make a lot of wine, and you're a
winner the Gamburos treb Gieri Award, so awards obviously hold significance.
But how important are wine critics and scores do you
think for you as a brand but also as a
(10:11):
wine drinker? Is it something you know? What's your opinion
on those?
Speaker 3 (10:15):
I think they're important because they give to people that
don't know so much about wine references to look at us,
So that's really important. I think it's also really important
to give us scores, but also to create an education
around wine and also to make really wine as a
democratic thing, so really more easy to understand. Also for
(10:39):
people that don't know so much about wine, so they
would need like a different reference references that they can understand,
so not so technical, but maybe more easy to understand
for them.
Speaker 2 (10:51):
So for somebody who hasn't had the pleasure to taste
your wines yet, and of course you have a lot
of different wines for people to taste, But what do
you think they're missing out on.
Speaker 3 (11:01):
I think they're missing out or on looking to family
winery and also to our diversity, also of different servards
because we go from Friuli to Vanito, to Canti Lasico
and to Franchacorta, so a lot of different cells and
also in the production. And I think one of the
(11:24):
common things about the old wineries it's our development of
the sustainability in all the different ways because you have
different erraars, so you have to do it customize the
per rich there are and the wine making has a
common line, which is the elegance that we try to
find and to look for per rich wine.
Speaker 2 (11:47):
So if space aliens were to land on your property,
now again you have five properties. But if they were
to land on your property and you had to welcome
them with one wine, which wine would it be that
says welcome to you know, casta paladine or welcome to
our family or our properties.
Speaker 3 (12:04):
Yeah, I think I would pick just as a welcome
sparkling wine, and probably a franch of Korta and our
front of Quorta crouper Due, which is very unique.
Speaker 2 (12:15):
What is unique about it?
Speaker 3 (12:17):
It's unique because it represents the philosophy of castelbonomy. So
the character that cas Cellbonomi has with a different microclimate,
calcao soil, a greatest cidity, and it's a blend of
seventy percent percent of chardon and twenty percent of Pinoneo
and crooper do. Also, the names comes from the Los
(12:38):
bing Nerder because of the vines of the pinoneto were
recovered from old vines that were in the forest, and
so our chef de cave, Luigi Bercini, in the nineteen
eighties recovered these old vines and he replanted it, and
the pinoneto comes from those vines.
Speaker 2 (12:57):
Wow wow, I love it. See there's a story behind
every wine. So, as a wine drinker, what's your preference? Red,
white or rose?
Speaker 3 (13:06):
Also here I just say I don't have a preference
all of you above. Yeah, it depends on the moment, really,
So sometimes I like white, other times I like rose,
and other times I love rats.
Speaker 2 (13:21):
So and of course sparkling too, yeah, of course.
Speaker 3 (13:25):
And also here sparking can be white, rose or rats exactly.
Speaker 2 (13:29):
Yeah. So you know, Italian culture is known for its
cuisine and it's and wine is a part of the culture.
It's on every table, and in many regions, the wine
that is produced in the region fits with the cuisine.
I mean they go hand in hand. So maybe in
Italy people don't think as much about food and wine pairing.
(13:51):
But when it comes to pairing wine with food, how
do you approach it? I mean do you put any
thought to it? Are there any rules you follow or
is it just so natural for you you don't think
about it.
Speaker 3 (14:02):
Yeah, usually it's quite natural when you grow up like this.
Also because like in Italy, we have a very like
regional basis, so everywhere in each region you are, you
would find the wines that are really typical of the
region and that usually go really well with the type
of food that you have in that region. So if
(14:24):
you think about it, when you go worldwide, you just
have to be like curious and try to experiment and
try different firings.
Speaker 2 (14:32):
Also, so when you're traveling around the world and it's
not quite as simple or there's more selection on a
wine menu than you know being in a particular region,
how do you approach it?
Speaker 3 (14:42):
Do you just.
Speaker 2 (14:45):
You know, sort of go on an adventure and have
no logic behind it and just say, wow, this looks
interesting and this is what I want to eat, or
do you put thought behind it or there are things
you look for that says I think this is the
wine that will be best paired with this dish.
Speaker 3 (15:00):
Yeah, it depends also if you want to start like
picking the wine or picking the plane.
Speaker 2 (15:05):
Yeah, which one do you do?
Speaker 3 (15:08):
It depends also in the moment. So sometimes if you
really want to enjoy that kind of wine, you will
pick the wine and then maybe you will see what
place could go with that wine.
Speaker 2 (15:18):
And what do you look for? Do you look for
acidity to match? Do you look for harmony? Do you
look for contrast? I mean, what are you looking for?
Speaker 3 (15:27):
I like harmony. So maybe if you have something fresh,
a nice wine with a nice acidity, also go renew
really well.
Speaker 2 (15:37):
So just have fun and get out there. So I'm curious.
Every vintage tells a different story, and you've grown up
in this and obviously having properties all over, we know
that every vintage tells a different story. We know that
there's vintage variation. But within the different regions you work in,
do you see more consistency from your or do you
(16:00):
see you know bigger differences from one year to the next,
and you can kind of talk about kiyanti versus French accord,
you know, versus Venetel.
Speaker 3 (16:09):
Yeah, I think like yea, each vintage has its own
characteristic but there are also something that you find like
in common between the wine through the years, otherwise it
would be like two different in the years. So usually
at first, when you look at like vintage which are
(16:30):
really near to the oc current one, there are not
so many differences, while in time you will find more
and more difference in the wine. So for example, you
wouldn't even find out if that vintage was a warm
vintage or a cold vintage just from the taste of
the wine. So that's really incredible for me.
Speaker 2 (16:49):
Wow, and how many years, well, you've grown up in it,
so it's not But when you walk through the vines,
do you spend a lot of time in.
Speaker 3 (16:56):
The vineyard, Yeah, yeah, I love going in the vineyard.
Speaker 2 (17:00):
Have you developed a relationship with your vines? Do you
tend to talk to them or do they talk to you?
Speaker 3 (17:06):
No, I don't. I didn't talk to divines.
Speaker 2 (17:08):
I'm sure not yet.
Speaker 3 (17:11):
But it's like a really nice kind of meditation thing.
So just really relaxing and so peaceful.
Speaker 2 (17:19):
So you don't go into one vineyard and say, you know,
I like the vineyards over in Kanty. They're they're much nicer,
they behave better than you guys.
Speaker 3 (17:26):
No, no, I love them all.
Speaker 2 (17:31):
As a family business and it's three generations. Have has
your family established any sort of traditions or rituals that
you do at the start of harvest? I know you
said as a child what you loved was, you know,
eating salami throughout the day and taking the breaks and
things like that. What sort of traditions does your family
have when making wine each harvest, whether it's the beginning,
(17:53):
the end, or maybe all throughout.
Speaker 3 (17:56):
Yeah, actually, we don't have like one super specific tradition.
And also because if you think about the different erwards
to the harvest last ages. So we started with the
castellogonomi in the beginning of Augusta, so the first week
of Augusta. A lot of times we're also the first one,
and we starting the harvest in Augusta, and then we
(18:19):
go on with the fiuli and bento, which are about
from mid Augusta up to canti classico production, which could
end in almost end of October or beginning of November.
So it's a huge amount of time.
Speaker 2 (18:37):
There's no time for rituals or celebrating. You just go go,
go travel travel.
Speaker 3 (18:42):
Yeah, so people also the anologists, we travel like from
Francikota and then to Vento, especially the junior analogies, so
they can have a lot of experience and see how
the different harvests are different in the different erwars.
Speaker 2 (18:57):
In your experience, have you noticed that there are any
sort of signs or predictors that will tell you what
a harvest might be. I mean, we know that mother
nature can always throw you a curve and you never
can guarantee, but are there things you look for that
tell you what you might expect.
Speaker 3 (19:13):
Yeah, I mean all of the the vintage and how
the weather is also before the harvest tells you what
the harvest would be like. So that this is the
main important thing. So what the analogies and anronoms do.
It's looking to all of these kind of details, because
(19:34):
these are the details that make the difference also during
the harvest.
Speaker 2 (19:39):
Absolutely, So I'm curious about you. We're gonna we're gonna
put wine aside for a little bit. Let's get to know, Francesca,
tell me something. You grew up in this as a
little girl. Did you always know you wanted to work
in wine or what did you want to be when
you grew up.
Speaker 3 (19:56):
When I was a child, I wanted to be like
an astronaut, completely different.
Speaker 2 (20:04):
So at what point did you decide that following in
the family business was what you wanted to do.
Speaker 3 (20:09):
I think when I was around fifteen, I would say,
and I'd always love like the food and wine sector.
So even if I wouldn't like work in the winery,
I would work on the food sector because it's a
really thing that I really love.
Speaker 2 (20:25):
Yeah, and so you've been doing it your whole career now.
And when you're not working or traveling the world promoting
your wine, tasting other wines, what do you like to
do for fun? What do you do in your free
time if you have any?
Speaker 3 (20:40):
Yeah, when I have free time, I love also through
travel for wine or to see other tarsa. And also
besides that that doing a lot of sports and traveling
in general. So for example, I do kayaking, I love
going skiing and so cross country skiing, or I love
(21:02):
traveling like in Peru, in India, or like lots of
different places and get to know, like different cultures and
open my mind in this kind of way.
Speaker 2 (21:14):
I love that, well, you know, traveling around the world
and also the places that well maybe now they make wine,
but they didn't traditionally make wine. Yeah, real experience. So
are you a fan of any sports teams? You have
a football team that you love?
Speaker 3 (21:32):
No, unfortunately I do.
Speaker 2 (21:35):
You're Italian? Yeah, I know, I'm.
Speaker 3 (21:37):
Aboud Italian on this. I don't really watch so much
much sports. I prefer doing them, but not so much
watching that.
Speaker 2 (21:47):
Any favorite bands or musicians, not one specific.
Speaker 3 (21:54):
I like a lot like them, so Italian songwriters. So
this is a really thing that I like a lot. Yeah. Uh.
And then maybe more rock music.
Speaker 2 (22:08):
Yeah, we're gonna get back to music a little bit.
We're just peppering that in your mind so you can
start thinking about music. So, if you were to plan
a romantic evening with wine, what sort of wines for you? Say?
You know, this is not just an average night but
a special night.
Speaker 3 (22:25):
Oh that's a nice question. How many wines? Can I pick?
Speaker 2 (22:29):
As many as you want?
Speaker 3 (22:33):
Yeah? Maybe if you want, like to start, it could
be like a front of quarto wine to start, uh,
and then maybe something different like a pinot grigo skin
contact would be very nice, so from Friuli. And then uh,
probably a Canti classico or a Canti classical reservo.
Speaker 2 (22:56):
So yeah, a nice three course, perfect and you hit
your sparkling white and red wine. You just need to
throwse a and then you're you're great. So growing up
in the business in a family business, is there a
piece of advice that anyone in your family or outside
your family gave you that you try to live by,
(23:17):
work by? Is there something your grandfather said, your father,
your mother a teacher, that is something that's at your
core of how you try to live.
Speaker 3 (23:28):
Probably, actually it's not something they said, but you know,
all my family, the main thing it's like giving an
example of what you want to transmit also to people.
So both if I look at my father, my grandfather
and also my mother that are always like giving examples
(23:48):
to people. So this is the main thing I think.
Speaker 2 (23:53):
And if you could give advice to our listeners about
wine or wine drinking, what would you want to share.
Speaker 3 (24:00):
I just would like it for people like to be
really curious and to try different things and to try
to understand different things. And what's there's behind a glass
of wine.
Speaker 2 (24:14):
So when you look back at your career so far,
you have a long career ahead of you, But what
would you say is one of your proudest achievements so far?
Speaker 3 (24:24):
I think in general, like looking at what we have
been like building in time, both in terms of expert
because we have been growing a lot on the expert
and also on the marketing, giving like a really kind
of younger picture to the winery and also a younger
(24:47):
like kind of feeling. And also the fact that women
are so important in our winery. So this is really
important for me. Yeah, and I think it's a good
achievement for me.
Speaker 2 (24:58):
Absolutely, it makes the future bright. So we're sitting at
a very large table. This is not an uncommon scene
for you, I'm sure with a big family you sit
at large tables with lots of chairs and lots of
wine on the table normally, but let's just imagine that scenario.
But there's an empty seat next to you, who, from
any walk of life, living or deceased, famous or personal
(25:22):
do you wish you could share a bottle of one
of your wines with?
Speaker 3 (25:26):
Uh? Probably my grandfather that started the winery. So yeah,
I would love to have him here.
Speaker 2 (25:33):
Did you ever get to drink wine with him? Yeah, yeah,
yeah I did, but not as an adult working in
the business, No.
Speaker 3 (25:41):
Exactly, just maybe some small taste, so when we were
like Atlantis together. Yeah.
Speaker 2 (25:49):
So you know, wine has a long history. You talked
a little bit about vintage variation. You have a long
future ahead of you. You think we'll still be drinking
wine in two three hundred years.
Speaker 3 (26:04):
Yeah, I really hope. So.
Speaker 2 (26:05):
Actually, if they've been doing it for five thousand years,
I don't know.
Speaker 3 (26:11):
Yeah. Yeah. Also, because there's so much around wine that
it's it would be like a pity to lose it.
Speaker 2 (26:17):
Absolutely. But if the world came to an end, or
you had to just go to a deserted island and
you can only take three wines with you, what three wines?
Any wines? You can be vague? More specific is even better.
What three wines would you want to take with you?
Speaker 3 (26:36):
I think I would take our Sauvignon blanca from Boscoona Marlo,
our cuve fifteen sixty four from our Castell Bonomigue in
fran Chacota, which is made with the Albamat grapes, and
so it's a new native grape and our cianti classical
silicon Madnino de la Pieve from Castel Vacci.
Speaker 2 (27:00):
I love that. Well, you just made it really easy
for me because now we're gonna play our little game
of pairing wine with food. I mean wine with music.
See I'm hungry, so obviously you compare it with food too.
But wine with music, and as we know, and we've
talked about, wine makes you feel something. It gives you
a sensation, and music does the same. So I want
(27:23):
you to pair your wines with a song, a genre,
a musician, as you know, as specific as you can.
We know you like rock and roll and you like
Italian songwrinters. So let's see if that's what you come
up with or if it's something else. But let's start
with your franch a Coorta, the one the crew Perdue
(27:45):
that you would be giving to your Space aliens when
they come.
Speaker 3 (27:50):
Okay, so let me think about it. Probably for Crooper Due,
I would choose my Donna, okay.
Speaker 2 (28:02):
And what about the French Acquarta you would take to
the deserted island.
Speaker 3 (28:07):
For that? For that one, probably I would pick De
Gregorian as Italian songwriter.
Speaker 2 (28:16):
And What about the Sauvagnon blanc that you would take
to the island.
Speaker 3 (28:21):
Uh. For the sauvignon blanc, probably I would choose Adele okay.
Speaker 2 (28:29):
And what about your skin contact, Pino Grigio.
Speaker 3 (28:34):
Skin contact Pino Grito would be let me think about
think a great match for Brunoi, it's another Italian songwriter.
Speaker 2 (28:46):
And Chianti classical.
Speaker 3 (28:49):
And for our anti classico, I would go to Arctic Monkeys.
Speaker 2 (28:54):
Okay, one more Chianti classical reservoir.
Speaker 3 (28:58):
For our canti classical serva probably would be Luto.
Speaker 2 (29:03):
But you're good at this. I'm gonna give you one more.
When you were a child and you said you first
tried Robosa, yeah, Robosa raboo?
Speaker 1 (29:13):
Yeah?
Speaker 3 (29:13):
Yeah, you mean to which I would? Uh? Okay?
Speaker 2 (29:18):
Which would be does Roboso make you.
Speaker 3 (29:20):
Think of as a music Winza? Probably would be David Bowie?
Speaker 2 (29:27):
Yeahkay, Oh, you're good. With all the wines you do,
we could just keep going and you'll just throw you
do you do.
Speaker 3 (29:37):
That?
Speaker 2 (29:38):
That's been amazing? I mean, I'm like, are there any
other wines that I didn't do? Any other good wines
that you have that I should throw in there? Maybe
we can.
Speaker 3 (29:46):
Also speak on not of wine, but a liquid that
we made which is also made with a raboso with
the raboso wina. It's called agricanto and it's made up
with the raboso wina, Grandpa cherry juice and also alm extract. Wow. Yeah,
really really nice.
Speaker 2 (30:05):
It sounds really really nice.
Speaker 3 (30:06):
Yeah it is. What kind of music would you pair
with that probably will be like something electric music? Yeah?
Speaker 2 (30:14):
Okay, Well, Francesca, you have been amazing and this has
been so much fun. I have one more question. With
a two parter, you get to travel all the time
and explore the world of wine, but I'm curious if
there's one place that's at the top of your bucket
list that you can't wait to go to for the
(30:34):
first time or maybe to really dive into.
Speaker 3 (30:37):
Yeah, I travel a lot, as you said, like for wine,
but I've never been in Napa Ballet, so i would
love to go there, I'm reading. Yeah, and to explore
it also because maybe sometimes you taste the wines, but
it's so different when you get like to see the
place and to look at the wineries and really look
what all the different wineries and the terraar, which is
(31:00):
all the main aspect of the wine.
Speaker 2 (31:03):
Absolutely. So the second part of that question is for
people who want to put their feet in the tewa
of your properties. You have properties all over Italy. How
can people visit you? Can they visit all the properties
and what kind of experiences can they have each one?
Speaker 3 (31:18):
Yeah, we have a lot of We work a lot
on wine tourisma and we have a lot of different experiences,
for example, the sensorial tasting or also tasting the wines
from the barique directly. So there are a lot of
different ones and you can go on a Casa Palladina
website and you can find them all, or also on
(31:39):
our Instagram pages and look for all the different wine
tastes that we.
Speaker 2 (31:43):
Do a fantastic well. If you're going to head to Italy,
it's not one winery but five different wineries you can go.
You can make your whole trip just traveling around Italy
visiting Casabaladin.
Speaker 3 (31:54):
Yeah, and it's so fun also to discover Italy through
the wines. I love it.
Speaker 2 (32:01):
Well, Francesca, I want to thank you for joining us
today at Wine Soundtrack, and I think it's time to
go explore the world of Casabaladin.
Speaker 3 (32:08):
Thank you so much and thank you Allison for having me.
Speaker 1 (32:11):
Thanks, thank you, thanks for listening to a new episode
of Wine Soundtrack International. For details and updates, visit our
website winesoundtrack dot com.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy, Jess Hilarious, And Charlamagne Tha God!