Wine with Meg + Mel
The fun + frank podcast which helps you navigate the world of wine. Hosted by Australia's first female Master of Wine Meg Brodtmann, and self-titled Master of Sabrage Mel Gilcrist.
Wine with Meg + Mel
Ok wow, we were wrong about Lambrusco
What if everything you thought you knew about Lambrusco was wrong? Join us as we welcome Niko Pellacani, an expert from the heart of Modena, who shares his extraordinary journey from Italy to Napa Valley and back. Discover how his experiences in both regions have shaped his unique perspective on wine, and learn about his plans to further his expertise with an MBA in wine business at Sonoma State University.
Lambrusco is undergoing a renaissance, and Niko is here to debunk long-standing myths and celebrate its diversity. We explore the fascinating world of Lambrusco, highlighting grape varieties like Salamino, Sorbara, and Grasparossa, and delve into the production techniques that set them apart. Gain insights into the complexities of this often misunderstood wine, from its traditional methods to innovative modern practices.
Join us for an immersive tasting session and cultural journey, where Niko takes us through the flavors of a 2020 Metodo Classico Rosé and other intriguing varieties. We discuss the perfect food pairings, the rich heritage of Lambrusco, and what makes a wine tour in Modena an unforgettable experience. From the hills to the plains, discover the terroir-driven nuances that define these exceptional wines and get inspired by Niko's passion and vision for the future of Lambrusco.
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Hi and welcome to Wine with Meg and Matt. We are here to help you navigate the world of wine. I'm Matt Gilchrist, run by Master of Wine Meg Brotman, and we have a guest this week. Thank you for joining us, Niko. I wrote down your surname and I forgot to get it out.
Speaker 2:Peccalini.
Speaker 1:Peccalini.
Speaker 3:Tortellini, tortellini, pellacani.
Speaker 2:Pellacani, pellacani. Okay, there we go.
Speaker 1:Nico Pellacani, it sounds so much better when you say it, I know, say it one more time.
Speaker 3:Pellacani.
Speaker 1:Pellacani, that's fantastic.
Speaker 3:What does it mean? It actually means like dog skinner.
Speaker 2:Dog skinner. Oh, that's right. I always think Spanish can't. Even In Italian it is dog yeah.
Speaker 1:Yeah. So, if you haven't picked up on this yet, nico is Italian and he is joining us to talk about Lambrusco. We got an email from Nico telling us that he knows a few people who are doing Lambrusco a cool and interesting way, and we were like we only know about the old Lambrusco so interested to hear what you've got to say. So why don't? Before we get into it, nico, can you tell us a little bit about your background, how you got into wine and what you're doing now?
Speaker 3:Totally my pleasure. So I was born in the Lambrusco wine region okay, in the province of Modena, which is usually known for balsamic vinegar and fast cars such as Ferrari and Maserati, but it's definitely a land of food and wine as well, like all Italy, I would argue food more than wine.
Speaker 2:Well, it's got Parma, parmigiano, modena, vinegar, so, like the three basic life forms that you need to live a good life, the things that you need, and then your wine.
Speaker 1:Oh man.
Speaker 3:Look, maybe we can change your opinion.
Speaker 1:That's why I want to talk to you Shots fired early by me.
Speaker 2:That's why this is going to open my eyes, because I actually visited and my mind was blown by the different styles of wine made in the region. But anyway, back to you.
Speaker 3:You were born there and food and wine. In food and wine and my family does not have a background necessarily in food and wine my dad was working for a company that produced liquor and now is in uh working for a company that makes balsamic vinegar the largest producer, yeah, yeah, a brand that's very known as Mazzetti, very popular here in Australia. And I got into wine just um through university. I chose my, my degree. I chose to study uh at the university of Bologna, thought I wanted to be both in nature and create something. I wanted to be able to travel, and also I've always had a passion for food and wine. You're Italian, yeah.
Speaker 1:You don't have a choice, do you?
Speaker 3:Si sono italiano.
Speaker 2:I think it's born into your genes.
Speaker 3:Yeah, I guess, so, I guess, so I'm very grateful for that. So then, from you know, from this start, I go ahead and do an internship in the United States of America, in California, and this is why I talk like this and I fell in love with just the process.
Speaker 3:Where in California were you, I was in napa um. I started working for a winery? Um named saintsbury that's very well still there, yeah, um and um, saintsbury and me created a very um good relationship, especially with tim the winemaker. I went again back the following year and did my experimental thesis an experiment from vineyard to barrel um, and graduated university through that uh, and two years later, after having worked a couple jobs in the vineyard in italy and for italy's largest winery um, caviero um, I was hired as the full-time assistant winemaker by Tim. So there was a bit of a life change and since then I've been on the roll. I've been on the roll.
Speaker 2:How's the food in Napa compared to Modena? Look Good produce, though I imagine. So, you could make everything yeah, yeah, yeah Unbelievable. You just can't go out for it. Good produce, though, I imagine. So you could make everything yeah, yeah, yeah, unbelievable, go out for it.
Speaker 3:Yeah, I've never had a bad meal in Napa, to be honest with you. You just have to be prepared to spend.
Speaker 2:It's different. Do you like In-N-Out burgers? I love In-N-Out burgers.
Speaker 1:They are good.
Speaker 3:After a night out drinking.
Speaker 2:It's only Californian, isn't it? In-, in-n-out, from what I understand.
Speaker 3:I think so, I think so. That's why I'm going back.
Speaker 2:People talk. When you fly into San Francisco airport, literally the first thing you see when you get on the road is this massive I don't know where it is, but you see this massive In-N-Out burger sign and I always stop in and get a burger. I love it.
Speaker 1:Have you ever had?
Speaker 2:it. I've never had it. No, they're kind of thinner. They're more like a smashed burger really than a I don't know.
Speaker 1:Anyway, I digress. Okay, so done a bit of winemaking Now. You are here in. Where are you making wine at the moment?
Speaker 3:I am not making wine at the moment. I'm getting ready to be making wine again in California, and I'm getting ready to be making wine again in California and I'm actually starting a master's degree, an MBA, in wine business at Sonoma State University. So back to California in a month.
Speaker 2:Cool, will you do vintage?
Speaker 3:I will do vintage as well.
Speaker 2:Okay, so that'll support you. So Nico did vintage at Rob Doll and Wines and you're on the sort of agricultural scheme that they have here, so you've been working in can we? Wrap. Now, where are you?
Speaker 3:Yeah, I've been working a little bit for an organic vegetable farm. Right, yeah, yeah.
Speaker 1:Do we still make?
Speaker 2:people work on farms? Yes, and the Yarra Valley, unfortunately, did you know? We still did. So you get your two-year visa or something, so you can stay for two years if you want.
Speaker 3:I can renew it once. If I want to renew it again, I have to work six months instead of three on a farm.
Speaker 1:It's the most hilarious thing that we make people work on farms in Australia. It's the only way we get people.
Speaker 2:We don't have that seasonal labour that we need. It's a great scheme.
Speaker 1:Unfortunately, Yarra Valley doesn't fall within the remit.
Speaker 2:So people can't come and work in the vineyards or wineries or whatever, it's just stupid.
Speaker 1:All right, well, we are going to get to Lamebrusco, but first, nico, can you tell us what you've been drinking?
Speaker 3:I've been drinking a few things, but the most recent one since I followed with what Adrian Santolin, winemaker at Rob Doll and Wine, said Try Italian varieties made in Australia. I'm a bit nostalgic, you know, and Do you write them?
Speaker 1:How do you find?
Speaker 3:Fun.
Speaker 1:Cool.
Speaker 3:Okay, fun, fun. It's a different approach, definitely less traditional. Yeah, I was recently in Northcote having delicious pizza with my friend, vivian and, um, I saw this bottle of Nebbiolo Refosco. Uh little ready um 2023. I did some digging after cause when I, whenever I drink something that I like, you know I.
Speaker 3:I always dig and the wine has this very, almost amaranth color. It looks like it's not filtered. I loved how it was very in your face with these high tones of like sour cherry, but then it had an herbaceousness to it. It almost reminded me of very fresh, you know, like moroccan tea. Um, and I was having this delicious gorgonzola and pear and rocket pizza, yeah, so it just paired so well. Nice and juicy rustic tannin. Um, I don't know the tannin was good the tannin was good, the tannin was good Nebbiolo-esque.
Speaker 3:Refosco. Yeah, yeah, yeah. Yeah, it was Nebbiolo-esque for sure.
Speaker 1:I can see it. I'll put a link to this wine in the show notes if anyone wants to go out and try it. It's $32.
Speaker 2:So it's a Heathcote wine.
Speaker 3:It is Yep, it is indeed $32,.
Speaker 2:That's pretty good, you probably paid a bit more didn't you Worth a try, or was it? Byo. I think I paid like $50. Oh, that's not too bad Mark up for a restaurant.
Speaker 3:Yeah, yeah.
Speaker 2:It was all right.
Speaker 1:And Meg, what's your fun fact?
Speaker 2:Very cool fun fact. Okay, so they've taken. They found in the International Space Station that people aren't enjoying their food and International Space Station that people aren't enjoying their food. And so they've done a study somewhere in America where they mimicked the atmosphere of whatever is on the International Space Station and they gave people the aroma and flavour for lemon vanilla. What was the other one? There was one more. I can't remember To see how the atmospheric change impacted on it. Lemon had absolutely no change, yeah, whereas the vanilla and the other one I can't remember what it is now looks much more aromatic and more, if they can taste it more. Oh, that's cool, and it's because they, whatever their second flavour compound was, it will come to me.
Speaker 2:I only read this this morning. My God, I'm getting old. It has a benzoyl aldehyde in it, so they're chemically similar. But the other one, linalool, is that lemony sort of aroma. They think it's because of the chemical structure, but even though it's heightened, they felt that the food should be more enjoyable, so they've actually brought it down to them being lonely, so their food's not as nice. Oh, that's really sad, because they've got no one to share it with and it's something to do with your water in your body ends up in a different part of your body because of the space station.
Speaker 1:So please tell me someone's getting to work on a specific wine that can be consumed in space.
Speaker 2:Well, it's interesting because they brought it back to the fact. That's why, when you fly, food doesn't taste as good because it's in this sort of controlled atmosphere you lose a lot of these flavour compounds. People do when they do tasting for wine on airlines, they actually fly. Yeah, Good carbon to taste the wines.
Speaker 3:Oh, wow, yeah, That'd be a cool job.
Speaker 1:So you need to do the same thing in space If anyone from space NASA, whatever the equivalent in Australia is If you're listening on the International Space Station, if you want to get us to space to do the tasting with you in space.
Speaker 2:I'm not going to space.
Speaker 1:Yeah, no, I've seen too many space movies it never ends well.
Speaker 2:You've got to be you're fit.
Speaker 1:We'll send Nico. You'll be all right. You can take the wine up.
Speaker 2:But what happens when you open a bottle of bubbles?
Speaker 1:They go everywhere. I don't know that's so fun.
Speaker 2:Yeah, so it came down to even though the flavours are actually heightened, it's because they're lonely.
Speaker 1:Oh well, that's sad. Maybe they need to take more wine, and they won't be. They'll have more fun. Okay, we're going to go into talking about Lambrusco. Meg, can you take us off with a bit of background on Lambrusco and what is the general thoughts on Lambrusco in Australia?
Speaker 2:So in Australia the history of Lambrusco is in 1.5 litre bottles, is in 1.5 litre bottles, probably 750 ml to 1.5, under cork, slightly frizzante, red and sweet, chilled, low alcohol, 5% to 6%. And when I was working in the UK I worked with quality control for a supermarket called Quick Save capital K classy supermarkets and they're called Morrison's. But the wine that came through most, which meant it was being sold the most for quality control, was Lambrusco and I was intrigued and so I actually took myself off not that long ago, probably about six years ago, because it is such a food bowl, so I was really going for the food. But while I was here I went to a calf cooperative there I can't remember what it was and they had wines made from all the different grape varieties and I didn't realize that there were different grape variety. I just thought it was one generic red grape variety and some of them were bone dry. Some of them were absolutely savory and beautiful and almost Nebbiolo-esque in their tannin structure and I was really blown away by them.
Speaker 2:But here in Australia really it's hard to buy. It is having a little bit of a moment with the cool kids. Yeah, we are seeing some Lambroscos coming through, but anyone that's sort of millennial and older thinks of it Sweet and low quality right is what we're used to here.
Speaker 3:Passion pop yeah. The Coca-Cola of wine yeah.
Speaker 2:Yeah, but it's not, and that's what you're here to help us with. Tell us all about it. I didn't, for instance Nicole will talk about this in a minute but we've got classic method, so method traditionelle.
Speaker 3:There's way more to it than just maybe you need different names.
Speaker 1:Yeah, I guess it's a bit of a marketing push. Kick off, Nico. What do we need to know about Lambrusco now?
Speaker 3:Well, first of all, I want to say what you said, meg. It's not wrong. I think there is this halo that follows Lambrusco after poor marketing choices in the past.
Speaker 1:They obviously worked, because it's still, to this day, the most sold wine in Italy. How did they market it?
Speaker 3:Just creating a product that doesn't necessarily represent what the land really can give, you know. So just creating this image of the Coca-Cola, of wine, you know, low alcohol and sugar, and it is the most sold wine in Italy. Yeah, still by volume it is Wow, yeah, not in the most sold Italian wine. Yeah, I think Prosecco is getting up there. Yeah, that's crazy that it's more than Prosecco. Oh, my wine. Yeah, I think Prosecco's getting up there.
Speaker 1:Yeah, that's crazy, that it's more than Prosecco, oh my God yeah.
Speaker 2:And the landscape's quite flat. Yes, yes, definitely from memory. Yeah, so and well. Irrigation so you can get high volume in your grapes yeah, also.
Speaker 3:They're naturally lambrusco grapes, which there are many of them. We'll name a few.
Speaker 2:Um, they're naturally very high on when it comes to yield so that sort of normal italian, what we're talking about when people think about Lambrusco. What would be the grape varieties in that?
Speaker 3:So the most common and most planted grape varieties of Lambrusco are in the province of Modena, where I'm from, and they're Salamino, sorbara and Grasparossa.
Speaker 2:Why is it called Lambrusco?
Speaker 3:I do not know. I think it comes from the labrusca species name. Ah, vitis labrusca. Ah, although this is a Vitis vinifera. Okay, that's the only connection I can think about Slow down what?
Speaker 2:Vitis labrusca. So you know how you have it's what Vitis vinifera? This is Vitis vinifera, slow down. What Vitis labrusca? Do you know how you have? It's what Vinus vinera. This is vitis vinifera, vinifera.
Speaker 1:Sorry, slow down. Let's explain Even back that.
Speaker 3:So wine grapes are solely made Wines of quality. Wines of quality yes, when it comes to legislation. At can, at least in Italy, you can only make wine from Vitis vinifera, which is a specific species.
Speaker 2:Eurasian yes.
Speaker 3:Eurasian species.
Speaker 2:The one that's susceptible to phylloxera.
Speaker 1:But this is a different.
Speaker 3:Yeah, the Labrusca is a different species. It's been used for rootstock. Yeah, it's used for rootstock. I think I might be saying something wrong. Another thing that comes to my mind but this is all out of logic is brusco means sour, okay, and lambrusco, oh, it's, it's sour. We were talking about grapes that are ripe and have total acidities of 10.
Speaker 2:So Lambrusco, I think is Concord in America. Lambrusco, mm, so you know that grape flavor in bubble gum and stuff. Yeah, that I think is from Vitis. Lambrusco because we had it at Roseworthy which was the winemaking college here, I think is from Vitis Labrusca, because we had it at Roseworthy, which was the winemaking college here, and it has this particular. They call it foxy flavour, but it is very sour, high in acid used for rootstocks. But we digress.
Speaker 3:Yes, we are digressing. Who cares why it's called Labrusca? We'll find out, yeah.
Speaker 2:Tell us about it.
Speaker 3:Yeah. So let's go back to the three main varieties. Okay, in the province of Modena, um, which is the core of Lambrusco production, we're talking about the region of Emilia Romagna. Okay, so it's split into two by a dash in the middle, in the middle, and we're talking about the western portion of this region, which is basically where the heart of italy would be. It's the southernmost region of northern italy, so, below lombardy and veneto and above tuscany and marke, okay, um, the romagna side, which is the eastern part, that's looking up on the Adriatic Sea, is famous for the production of Sangiovese and Albana. But Lambrusco comes from Emilia, only Emilia, so only one portion of the region.
Speaker 1:So there's only one region, one portion of the region, that can make Lambrusco in all of Italy.
Speaker 3:You can grow Lambrusco grapes, but you can't call them Modena di Ossi when it comes to the denominations of origin. You're tied to that.
Speaker 1:You can't call it Lambrusco.
Speaker 3:You can call it Lambrusco, you just can't call it Lambrusco di Modena, di Ossi, oh, I see.
Speaker 2:So Lambrusco is a style. Lambrusco is a style.
Speaker 3:Lambrusco is a variety, variety, so this is Lambrusco grasparosa. Yes.
Speaker 1:Is it protected? Could we call something Lambrusco in Australia?
Speaker 3:You could if you had, Because it's the grape name. Yeah, if you planted Lambrusco grapes, definitely. You just can't give it the DOC. The Grasparossa you mentioned, it's a variety and the DOC, specifically, is di Castelvetro, so it's from Castelvetro di Modena, which is one town, one town in the province of Modena.
Speaker 2:I saw that, but I was too afraid to pronounce it. I was just like, okay, we'll just leave that one, so shall we taste. Tell us what you've got. What have you brought us? What's the journey that we're going, the Bruscan journey we're going on.
Speaker 3:There we go. So we're going to go. Since Lambrusco is so wide, you know, there are so many styles. We're going to try something from the hills and something from the plains, you know. So two different terroirs, um, and also two different um wine making techniques. Okay, one that's more traditional in the making.
Speaker 2:So charmat, re-fermenting autoclave as we say in australia, charmat charmat fermented charmat, charmat, charmat okay i-mat, char-mat.
Speaker 3:Okay, I got to learn that. And then we also see a declination of Lambrusco made with the method Champenoise.
Speaker 2:And that's historical. That's always been the case.
Speaker 3:No, traditionally, char-mat is the way Lambrusco has been done, but lately, many wineries and it's not that, not that recent, you know they started going for higher quality and it's very simple and very understandable why um the grapes uh have great mineral uh and savoriness, especially on the plains, um good structure, the acidity, as I said before, is incredible and it fits. It fits the profile. But that's what's so amazing about this variety you can do so much with it and when would you normally pick?
Speaker 2:like? What sort of bome bricks by me? I don't know what you work um, it depends.
Speaker 3:It depends what you want to do with it. Definitely, if you go, go for champignons, I would stay within.
Speaker 2:I usually think in bricks, okay you can do bricks and I can work it out, yeah.
Speaker 3:Usually I would say something between 19 and 22.
Speaker 2:It's about 10. So is that?
Speaker 1:similar to what we do with sparkling in Australia.
Speaker 2:Yeah, like chardonnay 10 to 10.5, maybe 11. And you've got flavor at that level.
Speaker 3:It depends on the variety. Okay, sorbara, definitely. Yes, the red varieties, I'd let them develop a little further on, and if the vintage is all right, the acidity will stay.
Speaker 2:Are there any white varieties in Lambrusco?
Speaker 3:There are, but they're not called Lambrusco. We go into Malbo, gentile and Spergola, which are two white varieties that can be usually are made as sparkling or frizzante. There is on the market some white lambrusco, but I'll be fair with you, I think it's just pressed and vinified, vinified white, and so no maceration at all and maybe use a little charcoal to to drop the color. Okay, it's not the main thing, though. Historically we want color in Lambrusco. That's why we also have grapes like Ancelotta. Ancelotta is a grape that's mainly made to color other wines and it's sold around all Italy bulk wine of Ancelotta to just put a little bit of ink here and there, similarly to Alicante.
Speaker 2:So it's a tonterre variety, so the juice is Black, black. Okay, yes, so they're called tonterre in French tinted varieties, so Alicante, whatever you just said, ancelotta, ancelotta, ancelotta. It just sounds so nice. I know.
Speaker 1:I just want to copy everything you're saying.
Speaker 2:In Chile we had Tintorera. Okay, so you put about 2% of Tintorera in, you pick it around 11%, 12%. It also has really high acidity. Lagrimas de Jesus Jesus' tears that's fun, that's what it was called. That's another name, because Jesus' cried blood. It's just for colour.
Speaker 1:You grow it high volume. Yeah, okay.
Speaker 2:It's got. You know it's deep colour. You can add 2%. Yeah.
Speaker 1:Is that what? What's it called in America, Like deep purple or something? Mission?
Speaker 3:Mega red.
Speaker 1:Yeah that's it. Oh, my God, okay.
Speaker 2:Anyway, moving on, let's try. I want to taste. What are we drinking? Let's taste.
Speaker 1:Which one do you want first?
Speaker 2:I've opened these two we don't know.
Speaker 3:Yeah, you've opened these two, we have five wines here I would go rosé first. We this 20-20, Metodo Classico.
Speaker 2:Rosé Is that 2020?
Speaker 3:Yes, it is, and this is a winery that started just a few years ago. My dear friend, andrea, who's my age, so 27, and who was my roommate in university, him and his family just started this operation that farms the grapes organically, and I've been a part of it briefly. I helped them with um, you know, um promoting the wine, and I also worked and pruned vineyards with them at the end of 2023, right before coming here to Australia, uh, and I really, really, really believe in the project. Um, I think the way they express what the land is and let the grapes show just by, for example, reducing the blending, they want to do this is 100% Sorbara.
Speaker 2:But it's just a rosé, so they've bled off. Or do they press it, Sorbara?
Speaker 3:doesn't have much color.
Speaker 1:So Sorbara is a grape.
Speaker 3:Yes.
Speaker 2:I'm confused. Sorbara is a grape, the rosé is a style.
Speaker 1:But I thought the grape was Lambrusco.
Speaker 3:It's Lambrusco di Sorbara, so it's Lambrusco, specifically from the town of Sorbara. So that's how detailed.
Speaker 1:So Lambrusco is the grape and Sorbara is the town.
Speaker 3:Yes, there are about 10 different Lambrusco grapes. They're all Lambrusco, but depending on where they're from, they have different characteristics.
Speaker 1:So there's 10 grapes, but they're called Lambrusco. Yeah, but it's like.
Speaker 2:Italy's got, Tribiano's got about 40 bazillion names in.
Speaker 3:Yeah, no, but this is a different grape at all Like.
Speaker 1:It's completely different from I don't understand how it's called.
Speaker 3:So imagine like, let's put it like a Pinot Noir, Pinot Blanc and Pinot Gris.
Speaker 1:Okay. Let's think it a little closer to that Right, something like that.
Speaker 3:Not really oh.
Speaker 2:But think of closer to that Right, just like that. Not really, oh, but think of it like that so that we can explain it.
Speaker 3:Let's think of a family okay where the siblings are very different from one another yeah. Okay, but similar in some ways. I'll give you a very interesting example. As we start drinking.
Speaker 2:Cabernet Sauvignon, cabernet Franc yeah, nice, but Lambrusco, blah, blah, blah. Yeah, I can't remember the names the family comparison is really fun.
Speaker 3:So, when you plant Lambrusco di Sorbara, you must alternate your rose with Lambrusco Salamino okay, which we'll taste later, because Lambrusco di Sorbara is suffers from bud sterility, okay, and you must have the salamino right next to it so that the pollination can happen, okay.
Speaker 2:So it's not self-fertilizing.
Speaker 3:No, it's not self-fertilizing. Oh my gosh, so you need bees as well. You need bees as well.
Speaker 1:Yes, very important. Oh my gosh.
Speaker 3:And also salamino. It's called salamino because the grape cluster looks like a little salami.
Speaker 1:Oh, that's so cute, that's so cute.
Speaker 3:You'll taste that later.
Speaker 2:So it's a very pale salmon pink, but it's almost onion skin.
Speaker 3:Onion skin totally. I salmon pink.
Speaker 1:But it's almost onion skin onion skin. Totally, I love it. It's beautiful, it's so so this is fermented what was this charmado? Now, this is traditional method, traditional method.
Speaker 2:So we're secondary fermentation in the bottle. Is it whole bunch pressed?
Speaker 3:like. Do you follow that? Sort of champagne was method yeah, andrea, at 20, 20 with this product it's a whole bunch pressed uh, zero maceration uh. Then what they do is they cold, stabilize the must at zero degrees for over a month, so they they clean it just with cold, okay. And then they make the base wine, um, and after they made the base wine, they, you know, bottle it. It stays in bottle for uh 30 months on yeast, okay and then is that law 30 months 30 months um.
Speaker 3:is that Law? Is that the legislation? No, that's their choice.
Speaker 1:Oh good, meg, can you just translate some of the things that we've spoken about here, not the language, I mean the wine trance. Cold stabilization of the must. Can you talk about that?
Speaker 2:So must is the juice, basically Inralia must is juice and skins and juice is just juice. So what they do is they take the juice because you can't fix up the wine or stabilize the wine after the bottle fermentation because you can't take. You're not taking it out of the bottle, you've got to get everything right before it goes into bottles. So traditionally, with method, traditional in australia, we would bentonite fine during ferment. So we would add bentonite during fermentation. So that's going to remove any unstable proteins. In case you go out and throw your bottle of wine in your car on a 40-degree day and then come home and throw it in the fridge and it throws a bit of a cloudiness, this is the opposite. This is in cold solutions. Tartaric acid comes out of solution and it just forms little crystals but people think it's glass. So we cold stabilise it.
Speaker 1:We're basically removing that happening 30 days sounds like a long time, though.
Speaker 2:Yes.
Speaker 1:Is it not?
Speaker 2:I imagine it's probably longer because you're doing with must. There'd be a lot more colloidal material in there than we're doing in wine.
Speaker 3:We don't do it in must.
Speaker 2:And it probably gives them some space some time.
Speaker 3:Yeah, yeah. Yeah, there's also a whole lot of chemical reactions that happen in there. Yeah, I know there's no skins, but it is sort of a maceration. You know you have a separation but still a contact with the leaves. So there is some method to that too.
Speaker 2:So some of the solids are settling out and they've got colour compounds in them. Yeah, okay, yeah yeah.
Speaker 1:And I'm definitely getting that acidity you were talking about.
Speaker 3:Isn't it there? Huh, it's fantastic, it's bloody delicious, it is wild.
Speaker 1:It is super saline, mm-hmm, very mineral. It's surprising.
Speaker 2:Given Saline Mm-hmm, very mineral. It's surprising, given 30 months. I was expecting to see more Lee's contact, more of that autolytic character. There is a you're going to hate this. There is a slight Vegemite smell on the nose Vegemite.
Speaker 2:No, I get that. I get that your friends will be going. What you need to take some Vegemite home. Yeah, at this Malaysian restaurant last night they did chicken ribs with Vegemite, because apparently they traditionally do it in Malaysia in Marmite. But anyway, I digress again. There is, there's a slight, you know, when you open a jar of Vegemite. This is fantastic. This is so food friendly.
Speaker 1:So yum.
Speaker 2:So what would this? Where is your friend marketing at this? What's the sort of point? Because this is obviously not the traditional lambrusco yeah this is high end.
Speaker 3:Yeah, yeah, yeah, he's not alone in this. There are other producers um again. This is 2020 um have you?
Speaker 1:have you seen anything like this in australia? Can we get anything like this in?
Speaker 2:Australia. Can we get anything like this here? I have not. We actually brought these.
Speaker 3:Nico's mate sent the wines. Yeah, I have not. I know there is intention to start to come into Australia. Andrea would love to do that.
Speaker 2:That would shit all over Prosecco, I know. I know, I know and I'm probably imagining it's probably not more expensive, even though it's 30 months on, surely not, it's more expensive than Prosecco.
Speaker 3:So your high-quality Prosecco in Italy, high-quality will go just above €10, I would say per bottle. This stuff is closer to €20, double Okay so we're talking €45-ish.
Speaker 1:No way, is that all here?
Speaker 2:No, that's not landed here.
Speaker 1:Oh true.
Speaker 2:So if you were to sell it here, I mean if you were buying it in a 20-euro price, wine for quality here would be about $45. Of course it's not going to be $45 because, we like throwing tax on people who bring wine in, Of course yes, so yeah, it's not going to be $45, but that's sort of the quality level.
Speaker 3:So it is high quality. I don't even think this can be compared with Prosecco. I think this is in another league. You know we're talking about, especially if we're talking about this specific Champenoise. We're talking about the Italians of Franciacorta, the Italians of Trento, dio C.
Speaker 1:Yeah.
Speaker 3:We're talking about some levels of champagne or Cremant yeah, you know so or many other sparkling, delicious sparkling wines that are around the world, you know.
Speaker 1:The dryness is. The dryness is awesome, so there's no dosage. This is not for everyone.
Speaker 3:This one is actually dosed. Oh, andrea uses very, very gentle Liquor de Expedición. Wow, which is the for the public at home. It's just the little imprint signature the winemaker adds after the Gorgemont. So when the yeast, the autolyzed yeast, is taken out of a method, classic method bottle, and Andrea uses a little addition of barrel aged wine, can barely nice. Yeah, and it's a dose of two grams per liter.
Speaker 2:Nothing, nothing yeah, do you know what the acid would be on this?
Speaker 3:um, I think this is we're we're shooting. I want to say between eight and nine yeah, grams per liter, yes, of total acidity it feels.
Speaker 2:Obviously when you've got bubbles, you feel the acid a lot more.
Speaker 1:We have a lot of wine to get through.
Speaker 2:Can I just ask?
Speaker 1:food, sorry, okay Food. What would you say? Meg can never forget food.
Speaker 2:They are in the food bowl of Italy we are.
Speaker 1:This place is just the. I don't know why I'm interested. What would you eat with?
Speaker 3:it Look. First of all, I want to say that wines like this are so versatile. You could have it with seafood, you could have it with cheeses. You know, there's no limits.
Speaker 2:Parma ham.
Speaker 3:Parma ham. What Andrea likes to serve this with is a specific kind of mortadella from our region which is called La Favola the fairy tale.
Speaker 2:See again. Mortadella's kind of got a really bogan cheap sandwich meat feel in Australia, I know. I think you need to market better from your region, there's plenty of mortadella. For you, that's the second time you've mentioned it in a high-end food context. I know Today and it's not what. It's not what you guys are for you, that's the second time you've mentioned it in a high-end food context.
Speaker 3:I know today and it's not what it's not what you guys are yeah, we just think of it as like used to like it was bologna, yeah, probably, yeah, yeah, it's bologna mortadella.
Speaker 2:Is that what it is? No, okay.
Speaker 3:No, it's a cheap I don't know, I love mortadella. An abomination anyway.
Speaker 2:We should move on to the next one. So you would save it with um, yeah, he serves it with mortadella with. It's an abomination.
Speaker 3:Anyway, we should move on to the next one so you would serve it with yeah, he serves it with mortadella, with lemon juice and cracked black pepper on it, but I would honestly See Italy.
Speaker 2:three ingredients, that's all they ever do, but they're premium. What about like halloumi?
Speaker 3:Oh sure.
Speaker 1:That would be so nice.
Speaker 3:Yeah, that'd be more of a pairing than a contrast, I would say but yeah, that'd be great or, um, I mean anything, cold cuts and and cheese. Um, that's like what our uh sorry, our region base base is on, you know yeah if a pig enters emilia romagna. They know, they know, they're done, they know, they're done.
Speaker 2:They know they're done.
Speaker 3:Sorry, Vegas.
Speaker 2:When I was there I ate very well, like in cafes next to service stations the food was next level, phenomenal, for you know, six euros a plate, and it was just. I just parked wherever I saw workers' vans because they know where the cheap, good food is.
Speaker 1:Ah, clever. Okay, what's next?
Speaker 3:All right, I'd say we can jump to the next rosé okay okay, and we'll go.
Speaker 3:We'll go on the hills this time. This is another very, very interesting producer who takes a bit more of uh, let's say, um usual method. So these guys are doing um tank fermented wine, and what's unusual about this wine is that it's um grasparossa di castelvetro, so a variety that's very often um vinified as a red wine, so with um long mac, and this one is made as a rosé. And here we're in the town of Castelvetro, on the hills near Modena. So very, very different scenario.
Speaker 2:This is a variety that I remember from my little trip there as being very tannic and very acidic. I'm not sure if that's.
Speaker 3:That is exactly correct.
Speaker 2:Yeah, and this is the one that grabbed my attention, because I just thought it was a Lambrusco, and it is, but it's part of the family. But I remember trying this bone dry wine, and it was under cork too, so it was amazing, amazing.
Speaker 1:This is so different to the last one. Oh my gosh. It has so much flavor. It's like blackberries and rabina and stuff like. It is crazy that this same kind of I mean these labeled very differently. Yeah.
Speaker 3:Yeah, okay. First of all, what we had before was a sparkling. This is a frizzante.
Speaker 2:So, much lower A tag method, so you don't have that. Yeah, it is much more confected fruit, definitely.
Speaker 3:Than the first one yeah, candy-ish, yeah To the nose, and it has this slight bitter end, you know, which is typical of Grasparosa yeah, yeah, there's almost like a bit of cherry, sour cherry character to it.
Speaker 2:I love the finish and I love the acidity. I don't necessarily love that big confecta bomb of flavor in there, it's almost a little bit lolly-like, I don't know definitely, but I love the way it finishes I can think of a lot of people who would like it yeah, yeah, yeah I think it could actually do well yeah I think so too.
Speaker 3:Yeah, these guys are um their. Their operation is called fattoria moretto. Fattoria moretto from cast Castelvetro di Modena, and they've been around for a while. They know what they're doing.
Speaker 2:And how much would this sort of sell for in Italy? I?
Speaker 3:think this is around a 10 euro.
Speaker 2:Okay, so it's like a 25-ish dollar bottle of wine here, yeah.
Speaker 1:That would be really good with like salty food You're talking about food now. Oh my God. I know this is a food one for me the last one. I'd happily just sit and just drink it without anything, but this one makes me go. I want something salty that I think would Contrast it really well.
Speaker 2:That first one is like an aperitivo for me. It just says you've got to start eating Something.
Speaker 3:To me all the good Lambruscos are what we say, what we call in Italy, mangiababy. That means just eat and drink.
Speaker 2:eat and drink, oh I thought you said mangiababy, mangiababy, mangia, I know to eat, but mangiababy, I think it's a great little tag.
Speaker 3:Mangiababy. Yeah, All right, we've got a slogan. We need to change it.
Speaker 2:The new slogan for lambrusco yeah and you can kind of write it the same way but do the australian accent on it, so it could mean the same so it's eat drink, eat drink.
Speaker 3:And it's not just, it's also the feeling that I have when I drink this wine you're almost like it feels not just like drinking you know you have this savoriness and the acidity is just so lip smacking. It is super refreshing?
Speaker 2:Yeah, it is, but they're not. It's not lolly water. No, it's really actually quite interesting the acidity and dryness on the end is very Serious, is a bad term.
Speaker 1:It's really refreshing your palate yeah, it's yummy, oh, okay.
Speaker 3:That was fun.
Speaker 1:I really enjoyed that Fantastic. So we've already seen quite.
Speaker 2:I imagine we're going to see. Nothing's going to look the same. They're all going to be yes, and that's the beauty of it, oh we're on to him and this is what we don't see in Australia. This is what blew my mind the variety of styles in the region that we just get exported, like you said, the Coke in one and a half liter bottles.
Speaker 3:I understand it's hard. It's hard to market something that's so different, you know, and it's hard to explain it and to deliver it unless you go there and see for yourself, you know. But I think Lambrusco has such great potential.
Speaker 2:But your wine tourism is well now I would say it's pretty bad it is.
Speaker 3:That's one thing that I'm so proud. I'm so proud of Andrea because, at Venti, venti, so proud. I'm so proud of andrea because at 20 20 they're just focusing on that. They have an incredible restaurant and great dishes to pair with um, with their wines, they give you an experience and in italy, especially in emilia romagna, that is still very, very rare no, because I tried to get on a tour.
Speaker 2:Such a thing did not exist, so I just just rang, wrote, emailed individual wineries, mwf. Do you know them? It can open up doors.
Speaker 3:Yeah, I bet.
Speaker 2:And they all said, look, we're in the middle of harvest. I was actually staying in a vineyard winery.
Speaker 3:Yeah.
Speaker 2:So I went out and helped with harvest and stuff. But they were like we're in the middle of harvest, it's a little bit tricky, but come on down. And the winemakers came in. But most of the cellar doors If I use that term loosely Were like wine shops selling food and their level of interest in wine. It wasn't like let's taste these wines. No. No, that's something that we didn't have to do and it's food heaven.
Speaker 3:I know, I know, I know that is something. Thank you. We had a bit of a spill in the meantime.
Speaker 2:That's probably my driving.
Speaker 3:Italian driving.
Speaker 2:The traffic today because of the rain. It's like it never rains in Melbourne. Anyway, sorry, I was having to slam on the brakes a few times. All right, sorry, no worries, no worries.
Speaker 3:The wine has suffered. Most of it is still in the bottle. Yeah, and now it's going to go into our glasses.
Speaker 2:And then into my mouth, which is where it belongs. There you go. So this is what grape variety.
Speaker 3:This is the grape we were talking about earlier, the one that looks like a little salami. Oh yes, salami grape. Yeah, the salamino Salamino.
Speaker 1:Salamino.
Speaker 3:Di Santa Croce.
Speaker 1:And so what is? That's the town.
Speaker 3:That's the town. Once again, one more town, one other town Is Croce Cross. No, yeah, st Cross, santa Croce.
Speaker 1:And is this the one that has to be planted? So if you plant Lambrusco Salamino, it has to be planted in between the other Lambrusco.
Speaker 3:Yeah, no, this Sorbara Lambrusco, Lambrusco di Sorbara, needs salamino, it's a sterile one.
Speaker 1:Yeah, oh, this needs salamino, but salamino doesn't need Sobano, sobano.
Speaker 3:Yeah, the little salami pollinates the other Lambrusco pretty much.
Speaker 1:Oh, okay, okay, yeah, that's what it is. That is so cool, but it can also pollinate itself.
Speaker 2:Yes, okay, salami, salamino. Salamino can, but Savannah can't. She's infertile, she needs a little salami next to her. She's infertile, which is interesting, because from an agricultural perspective, why would you have that? Do you know what I mean? Like it doesn't make any sense. It's like having to have two avocado trees. Yeah, everything's self-fertilizing these days, but I guess historically it's always been the case that they've known and they've just so they harvested all at the same time. I'm imagining, yeah, yeah.
Speaker 3:They would harvest all at the same time and most it was very rare to find Lambrusco made with 100%, one single variety of Lambrusco, you know. So what they would do is just harvest everything together and you knew that. The Salamina would give you color and a bit more red, dark fruit, while the Sorbara in the wine blend, in the field blend, would give you a strong acidity, savoriness and higher tone fruit notes.
Speaker 2:So this one is method traditionnel, 100% salamino.
Speaker 3:Yes, red. So this is a red Champenoise method traditionnel sparkling wine and characteristics of salamino. Salamino is more towards cherry notes. It has this I like to call it emos, ematic from the Greek word that means blood. Okay, so irony. Irony A little bit to the nose.
Speaker 2:I was going to say there is a funky meatiness to it Meatiness, exactly so like when you have a fresh steak. Yes, Definitely. But you're right, it's more that bloodiness than yeah.
Speaker 1:This doesn't taste like it's got barely any sugar as well.
Speaker 3:This is zero grams of sugar. Yeah, wow, this is fantastic Zero.
Speaker 1:It is. It has a really long finish. It's quite bitter, but it just carries. It's really quite interesting.
Speaker 2:But interestingly it still has like a pop of sour cherry fruit in the middle. You've still got that sort of tannin acid interplay. Yeah, that's nice.
Speaker 3:It's very interesting and this is a 2020 vintage.
Speaker 2:Oh, so this is a vintage. Was the Rosé a vintage wine as well, or is that just a?
Speaker 3:Yes, 2020 as well. So Andrea likes the, as I said, the rosé we had before stays on the yeast for 30 months. This one stays for two years, 24 months, and then, after the yeast is separated from the wine, before he commercializes them, he keeps them resting for one year yeah, okay, so do you think you would go back to this region? To lambrususco. You mean like working in Lambrusco, yeah like life plan.
Speaker 2:I know you're only 27, so you've got a lot of work to do between now and then.
Speaker 3:I'll be honest with you yes, but I don't see myself establishing over there. Okay, my dream is to just make wine around the world and to make that happen, um, I would love to actually make wine in Lambrusco, because it's where, it's where my home is.
Speaker 2:Yeah.
Speaker 3:It's where my, my roots are. You know, um, and there's always what I want to deliver in wine. At the end of the day Hopefully I'll I'll be able to achieve that is creating a link between a moment, um, a space, people and just resemble an emotion. You know, I'm, I feel like I'm a pretty nostalgic guy, uh, and I love nostalgia and I'd like to be able to deliver that in a glass.
Speaker 2:Oh, does this remind you of how I home drinking there?
Speaker 1:if you're getting a little bit, yeah, heart strings yeah, getting tagged the thing is is is it um a really good region for tourism, like, is it easy to go taste these wines over there?
Speaker 3:no, um not when I was there. Look, I went for a tea. It's, it's better, it's getting better. There's, as I said, this new age, new school of Lambrusco. People are really into this. They want to share more.
Speaker 2:They want to. So the new school uh yeah, yeah, yeah.
Speaker 3:So both these realities that we're tasting today, which are venti, venti and fattoria moretto, they care about this. Yeah, okay, um, so I think it's getting better and better. Um, it's also um a place where you can find some of the best food in italy yeah, there a Barilla Pasta there as well. That's northern up. That's in the same region, but northern up.
Speaker 1:I'm just thinking that these are some of the most interesting wines I've tasted in ages, and they're also different and awesome, but genuinely high quality and delicious, and I can just think that that feels like a wine region that I would want to explore so people going to italy and the food's awesome. So if they go there, when they go to italy, can they visit places or can they drink it, like how can you explore wine while you're over there?
Speaker 3:um, all these, these two um win, and I want to name probably three or four more in the Modena province, such as Marchesi di Ravarino. I know this is going to be hard to remember. So maybe if Nico gives us a link, and we can put it in the show notes. Yes, definitely, send me. Yeah, and then next time you're in.
Speaker 2:Italy, because I know everyone's bloody going overseas at the moment. Oh, I know Bastards. Pete just won a trip to Italy. No, don't even start me. What was I saying? Yeah, we'll put a link in the show notes and then you can put together your ideal little tour.
Speaker 1:Yeah, that's a good idea, Totally Maybe some restaurants or. Yeah, totally.
Speaker 2:Or.
Speaker 1:Nico's recommendations. Nico's recommendations, Nico's trips. Now we don't have much time, so we need to get through. Do we want to do one more or two more?
Speaker 3:We have one more wine to go. We have one more?
Speaker 1:Let's do it. No, we have two.
Speaker 3:No, we have one One.
Speaker 2:One Perfect. All right, I can do it here. So what's this?
Speaker 3:So we go back on, uh, on the hills of castelvetro, and now we're going to have the grasparosa in its more classic iteration um. So this is a 100 percent um grasparosa lambrusco. It's from the grand crew of fattoria moretto, so it's a great, their most high-end selection of vineyard site, and so generally.
Speaker 2:I don't know, speak over you. Yeah, no worries. Generally, when we talk about wine growing regions, the hills is where the quality is, but it seems it's the reverse. You're speaking that there's more flavor on the flats you said something before Because these are from the hills, the frisanti ones or the charmette ones whereas the method traditionelle one is from the two, is from the plains, the plains.
Speaker 3:Again, it depends by Producers and variety, because since these, each of these varieties Carries the name of the town From which they are from In their name, okay, so a Grasparosa will deliver better on the hills as a Sorbara will deliver better in the plains.
Speaker 1:Okay, will deliver better on the hills as a sorbara will deliver better in the plains, ah, okay.
Speaker 3:So can you tell us about grasparosa? Grasparosa, or you mean, that's the tannic one, this is the tannic one and this is the same one as the tannic one.
Speaker 1:So we've tasted. What are they? The salami one.
Speaker 3:Yeah, we've tasted sorbara l'ambrusco di. Sorbara which is the rosé, and the sterile one, the one that suffers from bud sterility. Yeah, and then we tasted a Salamino, a Salamino Di Santa Croce, which is from another town.
Speaker 1:The two mythic traditional wines that we've tasted L'Ambrusco Salamino that we've tasted, but it's Lambrusco.
Speaker 3:Salamino, yes, di Salamino, lambrusco, salamino di Santa Croce.
Speaker 1:Okay, di Santa Croce.
Speaker 3:So easy. See how easy it is to market these things.
Speaker 2:Yeah, yeah, it's so easy Then we've got Grasparossa from Fattoria Moretto From.
Speaker 3:Fattoria Moretto and the town origin is Castelvetro.
Speaker 2:Right, right, and now we've got a different, a more tannic version of that.
Speaker 1:So it's still gaso perasso. This is same producer.
Speaker 3:This is a red, so it's macerated, because the first one was a rosé. Rosé, exactly, and this will have a more classic Lambrusco profile to it. What's?
Speaker 2:so interesting is, all of these wines have been really dry. Even though there's some dosage in there, they finish super dry, fantastic acidity. Do you have in Lambrusco in this region, what we would class as a Lambrusco like the? 6%, alcohol Do you?
Speaker 3:Nobody buys them Right, do you, nobody buys them Right? We have sweeter Lambruscos, which we call Amabile, and it translates to English to semi-dry. Okay, but the lowest alcohol I've seen is like 9 to 10. We don't sweet. Sweet Lambrusco is not as popular back at home in Italy. I think it's made its success abroad.
Speaker 1:Is that like how most of the Australian water around the world is the yellowtail right? Yeah, that's the same thing. Yeah, and this is interesting to me. So it says on the bottle I clearly speak Italian here, I'm assuming this says serve at 12 to 13 degrees. And this is interesting to me.
Speaker 2:So it says on the bottle I clearly speak Italian here I'm assuming this says serve at 12 to 13 degrees, is that what you'd recommend for this? Style. It's probably where they're at, because I didn't refrigerate them because I didn't know what to do with them.
Speaker 3:Yeah, I would say it's correct to serve it at such temperature. Grasparosa, especially, is a very, very tannic and acidic wine and we have to remember, the colder the wine is served, the more we'll feel the acidity and tannicity of a wine and all these aromas we have right here. Did you just?
Speaker 2:say tannicity.
Speaker 1:I know I loved it too. I was like mental note obsessed. I say penocity, tannicity, tannicity.
Speaker 2:I know I loved it too. I was like mental note obsessed. I say penocity.
Speaker 1:Tannicity, tannicity, here we go. I was getting that tannicity.
Speaker 2:But I see it's perfectly descriptive. Yeah, no, it's great it sounded good.
Speaker 1:Maybe it won't sound as good when we say it in Australian accents though.
Speaker 2:I don't know. I really like this wine. I love the grip on the mouth.
Speaker 1:I just I think I liked the one before it more.
Speaker 3:The Salamino.
Speaker 1:Salamino.
Speaker 3:Yeah, yeah, they're all good they are.
Speaker 1:They're all really good wines.
Speaker 3:I knew Andrea's wines. Fattoria Moretto I had tasted in the past, but I'm utterly impressed.
Speaker 1:Really, really very impressive. You've blown my mind. I did not think I was going to like all these Lambrusco wines this much. That is for sure Lovely. I have a question, though what do you think of sparkling Shiraz? Have you had it?
Speaker 3:I have.
Speaker 1:Oh no, I don't like his spice Tastes sweet.
Speaker 3:Yeah, I don't like his farts Tastes sweet. Yeah, I don't know, especially with Come on, we're drinking sparkling wine here. I know, I know we're drinking sparkling breads. It lacked acidity to me, too sticky, too chewy. But I had only a couple examples, I don't remember which ones. I had one with my dear friend Rico, who's a winemaker. I met in California and then I went to visit in Tasmania. He's currently working there. And yeah, it didn't do it for me. It didn't do it for me.
Speaker 2:Seppelts is probably the best, but the dosage is. It's very sweet and the acid is. They're very soapy. It's not, it's a dessert wine, almost. Yeah, it's not a. We have it once a year At.
Speaker 1:Christmas, yeah, pretty much.
Speaker 3:But it's, isn't it barrel aged too? Don't they do that yeah?
Speaker 1:Yeah.
Speaker 3:Too much flavour, not let's say that Too much flavour. I just can't take all that flavor.
Speaker 2:I know what you mean. There's a lot going on in there. And it's not. These are very focused wines.
Speaker 3:Yes, yes, yes.
Speaker 2:Whereas a sparkling Shiraz is. It's like a kid my son with ADHD. It's like oh, he's over there, and then he's over there, and then he's over there and then he's over there. What is the script on? This is my. I've got two children with ADHD. It turns out Fuckers. But yeah, it's like new shiny object, but this is much more focused. And yeah, food, food, Mortadella. I could do mortadella with this, I know I.
Speaker 1:And yeah, food, food, Food, mortadella. I could do mortadella with these. Yeah, yeah, I know I really want to eat Italian food now. I want to do that. I'm going to look at my silver spoon for mortadella have you?
Speaker 3:had pumpkin tortelloni. Yes, with amaretto biscuits in the. So the filling has amaretto, a little tiny bit of amaretto biscuit inside of it. Yeah, they're to die for.
Speaker 2:But amaretto biscuits are from Piemonte, aren't they? I know?
Speaker 3:Okay, but you don't mind, we're all Italians, come on.
Speaker 2:I read a thing once that the bolognese would put anything. The people from Bologna would put anything in their mouth. I'll eat anything.
Speaker 3:We like our food we like our food there.
Speaker 2:I went to the place that made those amaretti cookies.
Speaker 1:Oh really.
Speaker 2:Yeah, and it was just like everywhere and we were literally dying because you were all moving away.
Speaker 1:All you young folk oh that's sad?
Speaker 2:I know, no, it is, it's really sad.
Speaker 3:Sorry, it is sad, it is sad.
Speaker 1:My yeah. What is your finishing remarks?
Speaker 2:questions, whatever I love that rose I the very first one or the second?
Speaker 1:yeah, the first, very first one was mine yeah, it was just. It's a very high-end wine yeah, I'd pay lots of money.
Speaker 2:Yeah, I agree and you could. You could have it as an aperitif. It would stand up to food very, very easily. It's celebratory. The color's Wouldn't be doing it in a clear bottle. Listen to our episode on Lightstrike. Okay yeah, bloody delicious. So well done to your friend.
Speaker 3:Andrea, yeah, and I care to remind that this is also certified organic European Union certified organic Wow. So there's much, much more challenge that comes in making wines like this.
Speaker 2:So, andrea, does Andrea speak English? Andrea does speak English. Yes, send this to the Prince Wine Store and they should start importing it, because, that is, we don't get enough. Italian sparkling wine French Accord doesn't really Prosecco.
Speaker 1:Honestly, this makes me want to go there and taste wine. This makes me want to taste all the Lambrusco Palma ham.
Speaker 3:Well, you know, you can be my guest whenever you want to come by. Modena and surroundings.
Speaker 1:All right, vinegar, you can expect us.
Speaker 2:I think I went to Moretti, the vinegar place. Yeah, what's it called Mazzetti.
Speaker 3:Yeah, you did. Yeah, did you see the biggest balsamic vinegar cask in the world?
Speaker 2:Yeah, for a tour. Oh, there you go yeah.
Speaker 3:That's where my dad works.
Speaker 2:It's in a really ugly bar just off a roundabout. From memory I struggled to find it. It was in this really industrial. But yeah, it's, there's balsamic vinegar and then there's balsamic vinegar.
Speaker 1:Yeah, yeah.
Speaker 2:Nectar of the gods. Anyway, thank you so much, Thank you guys, this was very, very cool. Just so that everyone knows, nico actually had his mates send these wines to us because we couldn't obviously access them here in Australia.
Speaker 3:So thank you yeah hopefully they'll be accessible soon enough.
Speaker 1:Oh, yes, yeah, definitely.
Speaker 2:if any ever are, let us know and we'll let the listeners know, and any of you that work in retail, talk to your bosses about starting importing their styles and wines, because we need them.
Speaker 1:Yeah, awesome. Well, thanks, nico, and good luck for what's next.
Speaker 2:Yeah.
Speaker 1:MBA, mba.
Speaker 2:MBA yeah.
Speaker 3:And uni, and uni.
Speaker 1:Grazie mille, denara. Obviously alright, that's all for next week, no worries mate this week we'll be back with you next week see you later. Until then, enjoy your next thousand wide drink. Well,
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