Latest / New Worlder / Episode #85: Pietra Possamai

Transcript

Episode #85: Pietra Possamai · New Worlder

• 0:00
  SPEAKER_00: This is the New Worlder podcast and I am one of your hosts, Nicholas Gill.
• 0:06
  SPEAKER_00: Co-host Juliana Duque will be joining shortly.
• 0:09
  SPEAKER_00: Today we are speaking with Pietra Pozumae.
• 0:13
  SPEAKER_00: She is the winemaker at Bodega Murga in the Pisco Valley of Peru.
• 0:18
  SPEAKER_00: Born in Brazil,
• 0:19
  SPEAKER_00: she has led the winemaking operations at Bodega Marga,
• 0:22
  SPEAKER_00: which also distills Pisco,
• 0:25
  SPEAKER_00: since the very beginning,
• 0:26
  SPEAKER_00: in 2019.
• 0:27
  SPEAKER_00: Her 32 different labels of natural wines use only six of the eight grapes that are
• 0:32
  SPEAKER_00: used in Pisco production.
• 0:34
  SPEAKER_00: Only these grapes.
• 0:35
  SPEAKER_00: These Criolla varieties are mostly unexplored in winemaking.
• 0:39
  SPEAKER_00: So the possible combinations of what they can be coerced into is full of potential.
• 0:46
  SPEAKER_00: Pietra experiments with skin contact, early harvest, co-fermentations, and aging in amphora.
• 0:52
  SPEAKER_00: She makes petnats, blends, and single varietal wines using these grapes.
• 0:56
  SPEAKER_00: The results have been pretty incredible.
• 0:59
  SPEAKER_00: She is making wines that could only be made in Peru.
• 1:02
  SPEAKER_00: They are appearing at all of the best restaurants in Lima,
• 1:05
  SPEAKER_00: and a few of her wines,
• 1:06
  SPEAKER_00: like the orange wine Sofia La Orange,
• 1:09
  SPEAKER_00: are appearing on some wine lists in the US, Europe, and Dubai.
• 1:13
  SPEAKER_00: She is helping change the wine culture in Lima, which has been quite stale in my opinion.
• 1:18
  SPEAKER_00: I wrote a story a year ago about Peru's wine awakening.
• 1:22
  SPEAKER_00: It's quite exciting for me to watch.
• 1:24
  SPEAKER_00: Even though Peru has the deepest history of viticulture in the Americas,
• 1:29
  SPEAKER_00: the wine has only become something to write about in the last five years or so.
• 1:34
  SPEAKER_00: Pepe Moqueyasa kind of kicked off the movement,
• 1:37
  SPEAKER_00: making natural wines from Quebrante and Albia grapes,
• 1:41
  SPEAKER_00: and now all sorts of wines are coming out of the woodwork,
• 1:44
  SPEAKER_00: and most are utilizing Criolla grapes.
• 1:47
  SPEAKER_00: I went to visit Merga's vineyards last year, and they're quite special.
• 1:51
  SPEAKER_00: In the interview, we talk a little about the Hoyas de Merga vineyard.
• 1:55
  SPEAKER_00: It's a short trek from the bodega, but it's
• 1:57
  SPEAKER_00: completely encircled by towering sand dunes.
• 2:00
  SPEAKER_00: It got its nickname from the Hoyas of the Canary Islands,
• 2:03
  SPEAKER_00: where these vines are circled by these little stone walls.
• 2:07
  SPEAKER_00: If you have a chance, check Pietra's wines from Bodega Merga and just Peruvian wine in general.
• 2:13
  SPEAKER_00: It's entered into this new era and it can finally coexist alongside Peruvian food,
• 2:18
  SPEAKER_00: which,
• 2:18
  SPEAKER_00: let's face it,
• 2:19
  SPEAKER_00: is a pretty high bar.
• 2:21
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• 2:28
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• 2:29
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• 2:32
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• 2:33
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• 2:34
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• 2:34
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• 2:35
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• 2:36
  SPEAKER_00: Again, that's newworlder.com.
• 2:38
  SPEAKER_00: Also, we have a New Worlder YouTube channel now.
• 2:42
  SPEAKER_00: This episode will be the very first full episode to appear on YouTube.
• 2:48
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• 2:51
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• 2:54
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• 2:58
  SPEAKER_00: Enjoy the show.
• 3:44
  SPEAKER_00: Hey, Pietra, how are you?
• 3:47
  SPEAKER_02: Hi, how are you guys?
• 3:49
  SPEAKER_00: Are you at the vineyard or are you in Lima?
• 3:52
  SPEAKER_02: No, right now I am at my house in Lima, Peru.
• 3:57
  SPEAKER_02: And before, thank you so much for having me.
• 4:00
  SPEAKER_02: I'm very happy and obviously honored to be here with you.
• 4:05
  SPEAKER_02: I'm a huge admirer of your work and very happy to be here.
• 4:10
  SPEAKER_00: Thank you.
• 4:11
  SPEAKER_00: And,
• 4:12
  SPEAKER_00: and,
• 4:12
  SPEAKER_00: and likewise,
• 4:13
  SPEAKER_00: I've been,
• 4:14
  SPEAKER_00: you know,
• 4:14
  SPEAKER_00: I've been super into your wines for the past,
• 4:17
  SPEAKER_00: you know,
• 4:18
  SPEAKER_00: few years,
• 4:18
  SPEAKER_00: I guess,
• 4:20
  SPEAKER_00: Merga,
• 4:20
  SPEAKER_00: you start selling the wines in 2019.
• 4:23
  SPEAKER_00: Is that right?
• 4:24
  SPEAKER_00: Something like that.
• 4:25
  SPEAKER_00: Okay.
• 4:25
  SPEAKER_00: So like pandemic time ish.
• 4:28
  SPEAKER_00: I think it was during the pandemic.
• 4:30
  SPEAKER_00: I first learned about Bodega Merga and I think my wife was visiting her mother at the time and
• 4:40
  SPEAKER_00: You know,
• 4:40
  SPEAKER_00: like I ordered a bunch of bottles to send to her mother's house and then she
• 4:45
  SPEAKER_00: brought them back to New York so I could finally get them because I wasn't in Peru
• 4:50
  SPEAKER_00: during the pandemic.
• 4:51
  SPEAKER_00: And yeah, it was great.
• 4:53
  SPEAKER_00: It was like finding out what's happening in Peru even without being there.
• 4:58
  SPEAKER_00: I've been a fan since and whenever I'm back, I pick up a bunch of wines.
• 5:02
  SPEAKER_00: I'm always excited to see what else you're doing.
• 5:05
  SPEAKER_02: Thank you.
• 5:05
  SPEAKER_02: Thank you for saying this.
• 5:07
  SPEAKER_02: Yes.
• 5:09
  SPEAKER_02: right now I am at my house here in Lima and in the harvest time I usually go there
• 5:16
  SPEAKER_02: for like all of the all the week I just like go for there for two months two and a
• 5:23
  SPEAKER_02: half months and well I leave it there for like almost three years during pandemic
• 5:30
  SPEAKER_02: it was like a really
• 5:33
  SPEAKER_02: intense experience because it was just my first year working with Bodega Murgá and
• 5:43
  SPEAKER_02: it was like a very,
• 5:44
  SPEAKER_02: I don't know,
• 5:46
  SPEAKER_02: intensive,
• 5:48
  SPEAKER_02: immersive way to start my 2020,
• 5:53
  SPEAKER_02: 21 and a little part of 22 also.
• 6:01
  SPEAKER_02: And living in Lima, it allows me to like having my place.
• 6:07
  SPEAKER_02: So I have somewhere to go back to.
• 6:10
  SPEAKER_02: And this feels good too, obviously.
• 6:12
  SPEAKER_00: I've been following the wine sitting career for,
• 6:16
  SPEAKER_00: I don't know,
• 6:17
  SPEAKER_00: like as long as I've been going there,
• 6:19
  SPEAKER_00: which is about 20 years.
• 6:22
  SPEAKER_00: And even though it has all of these old vines and all the,
• 6:26
  SPEAKER_00: you know,
• 6:26
  SPEAKER_00: one of the longest histories of viticulture in the Americas,
• 6:31
  SPEAKER_00: Wine in Peru was pretty boring.
• 6:34
  SPEAKER_00: I don't think most people would kind of argue with that.
• 6:40
  SPEAKER_00: But now, you know, while it's so small, it's extremely interesting.
• 6:45
  SPEAKER_00: And there are all kinds of good wines being made.
• 6:48
  SPEAKER_00: And I learn about new winemakers all of the time.
• 6:51
  SPEAKER_00: What do you think has changed?
• 6:54
  SPEAKER_02: the generations a little bit.
• 6:58
  SPEAKER_02: But most, I feel that's a way to permit yourself to like let yourself do something different.
• 7:07
  SPEAKER_02: This is very important.
• 7:09
  SPEAKER_02: When I arrived, I didn't have like anyone told me what to do or what to do not.
• 7:15
  SPEAKER_02: So it was at same time, very, very, I don't know, heavy and high responsibility.
• 7:23
  SPEAKER_02: But on the other side,
• 7:25
  SPEAKER_02: there's nowhere else in the world that you arrive and there's like,
• 7:30
  SPEAKER_02: you can't copy anything.
• 7:32
  SPEAKER_02: It's like you don't have to copy.
• 7:33
  SPEAKER_02: You don't have to reproduce something.
• 7:36
  SPEAKER_02: Just do what the grape says and what it follows and let's find out together.
• 7:42
  SPEAKER_02: And not literally find out together because when I arrived, the plants have like three years old.
• 7:48
  SPEAKER_02: So the vines were pretty, pretty young.
• 7:51
  SPEAKER_02: uh we grow together this sounds completely cringe i i know but we literally grow
• 7:57
  SPEAKER_02: together uh i've learned a lot uh we don't we don't have this kind of grapes in
• 8:02
  SPEAKER_02: brazil i've worked all my life with wineries in brazil especially in in my zone in
• 8:09
  SPEAKER_02: the south so
• 8:13
  SPEAKER_02: it was,
• 8:14
  SPEAKER_02: was high,
• 8:15
  SPEAKER_02: super,
• 8:15
  SPEAKER_02: super,
• 8:17
  SPEAKER_02: I don't know,
• 8:17
  SPEAKER_02: unique to have this,
• 8:19
  SPEAKER_02: this kind of opportunity with 22 years old.
• 8:22
  SPEAKER_02: So to me, I always say like, thank you so much for trusting me.
• 8:27
  SPEAKER_02: Thank you so much for allowing me to do whatever I please.
• 8:31
  SPEAKER_02: And it worked.
• 8:32
  SPEAKER_02: In my opinion, I am very suspicious, of course, but in my opinion, it's working.
• 8:37
  SPEAKER_02: And I'm very happy to be to see that a lot of of
• 8:42
  SPEAKER_02: younger not so younger a lot of people are trying to do something with this grapes
• 8:46
  SPEAKER_02: too like peru has eight eight grapes that are they called pizquera grapes pisco
• 8:53
  SPEAKER_02: grapes and from this eight we are working with with six and just with the six is
• 9:00
  SPEAKER_02: like a whole universe of completely different flavors characters and unique
• 9:08
  SPEAKER_02: descriptions that i haven't i haven't seen in
• 9:12
  SPEAKER_02: Wow, 12, 15 years.
• 9:15
  SPEAKER_00: Just out of curiosity, which of the eight grapes are you not working with?
• 9:20
  SPEAKER_02: Okay, we are not working with uvina, which, by the way, is the only grape that is not vinifera.
• 9:26
  SPEAKER_02: It's not vitiginifera.
• 9:28
  SPEAKER_02: It's vits estivalis.
• 9:31
  SPEAKER_02: And the other is torrentel.
• 9:35
  SPEAKER_02: In my opinion, it's pretty similar to Italia and also with moscatel.
• 9:41
  SPEAKER_02: And right now I feel that we have, uh, Italia, it's all good, and Moscatel, it's all good.
• 9:47
  SPEAKER_02: I, I, I didn't miss work with Torrentel, but who knows what tomorrow brings.
• 9:53
  SPEAKER_00: Are any of these grapes, these kind of Pisco grapes difficult to work with?
• 9:59
  SPEAKER_02: Yeah, like easy?
• 10:01
  SPEAKER_02: Is it not?
• 10:03
  SPEAKER_02: But to call difficult?
• 10:05
  SPEAKER_02: No, nothing is.
• 10:07
  SPEAKER_02: It was, uh, in the beginning was really tricky.
• 10:10
  SPEAKER_02: because the truth is we are very used to the classical ones we are very uh familiar
• 10:18
  SPEAKER_02: and use it like it's it's comfy it's what you know and like they don't have so much
• 10:29
  SPEAKER_02: The bodiness is not so traditional.
• 10:32
  SPEAKER_02: It's not like the usual structure of wine in the mouth.
• 10:37
  SPEAKER_02: So you have to learn that this is a characteristic of grape.
• 10:42
  SPEAKER_02: You can change the way you make wine.
• 10:44
  SPEAKER_02: You can change the time you make skin contact.
• 10:47
  SPEAKER_02: Whatever you choose.
• 10:49
  SPEAKER_02: There's like this imprint, this digital sense.
• 10:53
  SPEAKER_02: It stays.
• 10:55
  SPEAKER_02: Quebranta...
• 10:56
  SPEAKER_02: It's a very neutral and aromatic grape.
• 11:00
  SPEAKER_02: It's not so aromatic.
• 11:01
  SPEAKER_02: It's very serious, very close.
• 11:04
  SPEAKER_02: And I have the Sophia L'Orange, which is Quebranta and Moyar.
• 11:09
  SPEAKER_02: And a lot of people told me, I am trying to smell and I can't find the smell.
• 11:15
  SPEAKER_02: It's like it's too close.
• 11:16
  SPEAKER_02: It's too to describe to what's going on.
• 11:21
  SPEAKER_02: And well, from the eight peaceful grapes, four are
• 11:25
  SPEAKER_02: considered terpenics or aromatics, and for non-terpenics, non-aromatics.
• 11:32
  SPEAKER_02: And this is a nice way to describe,
• 11:35
  SPEAKER_02: to separate,
• 11:36
  SPEAKER_02: because in the Pisco,
• 11:38
  SPEAKER_02: it means a big,
• 11:39
  SPEAKER_02: huge difference,
• 11:41
  SPEAKER_02: like the Pisco from aromatic grapes and the Pisco from non-aromatic grapes.
• 11:45
  SPEAKER_02: And you can find this, obviously, in the wine.
• 11:50
  SPEAKER_02: One of the cake descriptors of Quebranta, it's
• 11:55
  SPEAKER_02: uh like green platano or banana not so ripe and you can find in the same in the
• 12:02
  SPEAKER_02: wine what you find in the pisco after a super intense process like distillation
• 12:09
  SPEAKER_02: this was what this was like one of my biggest surprises one of my biggest
• 12:14
  SPEAKER_02: enlightenment wow i'm really enjoying doing this because i'm finding
• 12:20
  SPEAKER_02: something that survivors to a distillation in the wine.
• 12:24
  SPEAKER_02: So it's very character, it's very unique and I'll talk to him from this grape.
• 12:30
  SPEAKER_02: Maybe Charenta is my favorite grape.
• 12:32
  SPEAKER_02: Could be, but also Moyar and without a doubt, Albilla.
• 12:40
  SPEAKER_02: Albilla is like a,
• 12:43
  SPEAKER_02: very,
• 12:43
  SPEAKER_02: very shy,
• 12:45
  SPEAKER_02: very subtle,
• 12:46
  SPEAKER_02: and the extreme opposite of Italia,
• 12:50
  SPEAKER_02: which is super dominant,
• 12:51
  SPEAKER_02: super aromatic,
• 12:52
  SPEAKER_02: like it's impossible to not notice that there's someone drinking a Pisco Italia in
• 12:58
  SPEAKER_02: the room.
• 12:59
  SPEAKER_02: And Alvea is much more like delicate, it's fine.
• 13:04
  SPEAKER_02: One of the best sellers of the winery is Duerme Vella,
• 13:09
  SPEAKER_02: which is a co-fermentation between Alvea and Italia.
• 13:13
  SPEAKER_02: 50-50.
• 13:14
  SPEAKER_02: So it's really awesome how the two work together.
• 13:18
  SPEAKER_02: You can think,
• 13:20
  SPEAKER_02: oh,
• 13:20
  SPEAKER_02: Italia is going to eat up Albia and this doesn't happen because they are very full
• 13:26
  SPEAKER_02: of character grapes.
• 13:28
  SPEAKER_02: So even one that's much more delicate, it doesn't lose space.
• 13:33
  SPEAKER_02: They stay the same.
• 13:35
  SPEAKER_00: How many different wines are you making now?
• 13:41
  SPEAKER_02: Wow.
• 13:42
  SPEAKER_02: right now i would say like in in total we are we are we are working with 32 labels
• 13:50
  SPEAKER_00: okay which is insane for the size of your vineyard yeah yes it's insane so 32
• 13:57
  SPEAKER_02: labels it means that
• 14:00
  SPEAKER_02: And not every year we go out with every label, obviously.
• 14:04
  SPEAKER_02: But in total, we are selling 32 different labels and 32 different wines, obviously.
• 14:11
  SPEAKER_02: It sounds like a lot.
• 14:12
  SPEAKER_02: It is a lot.
• 14:14
  SPEAKER_02: I know better than anyone.
• 14:16
  SPEAKER_02: But also, it's like there's no other way.
• 14:20
  SPEAKER_02: I can't find another way to make this because there are six grapes, four materials, clay, cement,
• 14:31
  SPEAKER_02: a stainless steel and work better so for right just there is a lot even if you try
• 14:42
  SPEAKER_02: to make confirmations and and all of these triplicates so we have a lot of mono
• 14:50
  SPEAKER_02: varietals that's uh for me it's very important to know the style of the the grape
• 14:56
  SPEAKER_02: to know the grape without without other
• 15:01
  SPEAKER_02: other material without a barrel, without cement, without clay.
• 15:06
  SPEAKER_02: And we have the co-fermentations, which for me are very, very, very special.
• 15:12
  SPEAKER_02: It means a lot because each time you do a co-fermentation, you start something that is repeatable.
• 15:20
  SPEAKER_02: You can
• 15:23
  SPEAKER_02: It's the year,
• 15:24
  SPEAKER_02: it's the quantity of the rain,
• 15:26
  SPEAKER_02: it's the quantity of the sun,
• 15:27
  SPEAKER_02: and it's the state of the grape this year.
• 15:30
  SPEAKER_02: So there's a lot, a huge panel of variabilities, options, and everything.
• 15:38
  SPEAKER_02: So each co-fermentation,
• 15:41
  SPEAKER_02: it's a you fool you a whole universe of possibilities that you haven't you haven't
• 15:46
  SPEAKER_02: done before sometimes work sometimes doesn't work obviously it's like put two
• 15:51
  SPEAKER_02: people from different football teams to talk together in a table
• 15:56
  SPEAKER_01: I have a question about Pietra.
• 15:59
  SPEAKER_01: It's a pleasure to meet you, by the way.
• 16:01
  SPEAKER_01: I have a question about that conversation between tradition and innovation,
• 16:07
  SPEAKER_01: because obviously,
• 16:08
  SPEAKER_01: as you are saying,
• 16:09
  SPEAKER_01: there is a transformation coming from new generations and things happening around
• 16:17
  SPEAKER_01: the world and,
• 16:18
  SPEAKER_01: you know,
• 16:18
  SPEAKER_01: your own training and the training of your team.
• 16:22
  SPEAKER_01: What are the limits of that?
• 16:23
  SPEAKER_01: Like, what is...
• 16:25
  SPEAKER_01: What do you keep from the traditional ways in which wine was made in this region
• 16:32
  SPEAKER_01: and in different levels?
• 16:34
  SPEAKER_01: I'm thinking a technical level,
• 16:38
  SPEAKER_01: maybe a conceptual level,
• 16:40
  SPEAKER_01: and maybe also emotional level,
• 16:43
  SPEAKER_01: although that one is harder to trace,
• 16:45
  SPEAKER_01: I guess.
• 16:46
  SPEAKER_01: But yeah, how is that conversation?
• 16:48
  SPEAKER_01: Because I guess that's something you think about and face by exchanging ideas and,
• 16:54
  SPEAKER_01: you know,
• 16:55
  SPEAKER_01: just work processes with other people.
• 16:59
  SPEAKER_02: It's a very nice question, Julie.
• 17:01
  SPEAKER_02: Thank you for this.
• 17:02
  SPEAKER_02: To me,
• 17:04
  SPEAKER_02: one of the best examples was like one of the great persons that I meet here in Peru
• 17:11
  SPEAKER_02: in the wine,
• 17:13
  SPEAKER_02: in the bodega.
• 17:14
  SPEAKER_02: It's usual we say it's like watching a movie made in the 40s,
• 17:20
  SPEAKER_02: in the 30s,
• 17:22
  SPEAKER_02: in the 20s with the technology from our era,
• 17:26
  SPEAKER_02: from right now.
• 17:27
  SPEAKER_02: So you have the honor,
• 17:30
  SPEAKER_02: the privilege to experience something old,
• 17:34
  SPEAKER_02: antique,
• 17:35
  SPEAKER_02: historical with everything that our modern world provides us.
• 17:40
  SPEAKER_02: Right now,
• 17:43
  SPEAKER_02: I have a super, super young vine.
• 17:46
  SPEAKER_02: I am not so old also.
• 17:51
  SPEAKER_02: And the winery,
• 17:52
  SPEAKER_02: the history of the winery,
• 17:54
  SPEAKER_02: it has like something from the first vines in 2015,
• 17:56
  2015,
• 17:56
  2016.
• 17:56
  SPEAKER_02: So everything is new.
• 17:58
  SPEAKER_02: But the history in the wine in Peru, it is super, super old.
• 18:11
  SPEAKER_02: Before a lot of people know, we are talking like if I was Peruvian, I wish.
• 18:19
  SPEAKER_02: But here is like the birthplace of the first successful winemade in the Americas,
• 18:28
  SPEAKER_02: since Alaska to Chuy to Tierra del Fuego was made here.
• 18:33
  SPEAKER_02: So I need to tell that I'm used to find a little resistance.
• 18:41
  SPEAKER_02: from some kind of people, some kind of clients, some kind of person that is like, what are you doing?
• 18:52
  SPEAKER_02: So it's different,
• 18:55
  SPEAKER_02: it doesn't make sense,
• 18:57
  SPEAKER_02: a lot of this,
• 18:58
  SPEAKER_02: but of course,
• 19:01
  SPEAKER_02: but also a lot of things in life are challenging.
• 19:04
  SPEAKER_02: So it's been a nice journey to me to have the opportunity to do something like
• 19:12
  SPEAKER_02: like show a new style,
• 19:16
  SPEAKER_02: a new possibility of wine in a country with so,
• 19:19
  SPEAKER_02: so,
• 19:20
  SPEAKER_02: so much history,
• 19:22
  SPEAKER_02: so rich in history,
• 19:23
  SPEAKER_02: so rich in cultural aspects and with a lot of secrets to be discovered.
• 19:31
  SPEAKER_02: Also, after all of these years, I feel there's a lot of nice discoveries to be made here.
• 19:37
  SPEAKER_01: Great, thank you.
• 19:39
  SPEAKER_01: There is something about...
• 19:42
  SPEAKER_01: I mean,
• 19:42
  SPEAKER_01: I guess in relation to that process of experimentation,
• 19:47
  SPEAKER_01: transformation,
• 19:48
  SPEAKER_01: but I mean,
• 19:49
  SPEAKER_01: I guess one making in itself,
• 19:52
  SPEAKER_01: I find fascinating that you mentioned
• 19:55
  SPEAKER_01: that sometimes you don't sleep well just because you are taking care of your wines.
• 20:00
  SPEAKER_01: And why is that?
• 20:01
  SPEAKER_01: I mean,
• 20:02
  SPEAKER_01: can you tell us a bit about the process for people that don't know much about this
• 20:07
  SPEAKER_01: and why sometimes that includes not sleeping to take care of your babies?
• 20:14
  SPEAKER_01: Yes.
• 20:14
  SPEAKER_02: Let's say I'm a little bit anxious, but beside of that, beside of that, uh,
• 20:21
  SPEAKER_02: We in Bodega Morgan,
• 20:22
  SPEAKER_02: we work with natural fermentation,
• 20:24
  SPEAKER_02: spontaneous fermentation with native or indigenous yeast.
• 20:30
  SPEAKER_02: And this means that the grape will fermentate by itself with everything that she brought herself.
• 20:37
  SPEAKER_02: Like you don't have to add anything and you can add anything.
• 20:42
  SPEAKER_02: This demands for me a lot of trust, not just in my work, but also in the work that we've been made
• 20:51
  SPEAKER_02: we have been doing during the year in the field.
• 20:55
  SPEAKER_02: So in this point,
• 20:57
  SPEAKER_02: we arrived to a necessary talking that is like,
• 21:01
  SPEAKER_02: all organic wine,
• 21:03
  SPEAKER_02: every organic wine is a natural wine.
• 21:05
  SPEAKER_02: No, should be, but it's not like that.
• 21:09
  SPEAKER_02: But every natural wine should, must be organic.
• 21:14
  SPEAKER_02: Because if you don't have an organic, a clean, honest,
• 21:20
  SPEAKER_02: working in the field,
• 21:21
  SPEAKER_02: you don't have life,
• 21:23
  SPEAKER_02: you don't have microbiota,
• 21:24
  SPEAKER_02: you don't have microorganisms living in the skin.
• 21:31
  SPEAKER_02: So you will not have the fermentation.
• 21:34
  SPEAKER_02: And when I say I'm worried, I can't sleep, I need to think.
• 21:42
  SPEAKER_02: Let's make the perfect universe, the perfect situation to start fermentation in this wine.
• 21:48
  SPEAKER_02: Okay.
• 21:49
  SPEAKER_02: and usual every every moment we have he started two days one day it depends and
• 21:57
  SPEAKER_02: after that i need to control the temperature and of the environment in a way that
• 22:05
  SPEAKER_02: this doesn't sobre this doesn't over over overheat and even doesn't like under
• 22:12
  SPEAKER_02: because the the yeast is very very exigent
• 22:17
  SPEAKER_02: very delicate with this sensitive.
• 22:20
  SPEAKER_02: When I'm starting,
• 22:21
  SPEAKER_02: when we harvest the wine,
• 22:23
  SPEAKER_02: when I start working with this wine,
• 22:24
  SPEAKER_02: when I'm making like all the remontage,
• 22:27
  SPEAKER_02: the batonnage of the product,
• 22:30
  SPEAKER_02: I feel that everyone is like just thinking and seeing what I'm doing and oh,
• 22:35
  SPEAKER_02: regular it's usual but for me it's all the time this has to be perfectly made but
• 22:42
  SPEAKER_02: if just a small of diversity it could be like the end of a nice wine for me I'm
• 22:49
  SPEAKER_02: very very careful I'm very
• 22:53
  SPEAKER_02: precisely with everything,
• 22:55
  SPEAKER_02: cleanness,
• 22:59
  SPEAKER_02: the quantity of person we are working,
• 23:02
  SPEAKER_02: what are we thinking while we are working?
• 23:06
  SPEAKER_02: When I'm out of my work, I'm thinking in my work.
• 23:10
  SPEAKER_02: And when I'm inside my work, I'm thinking that I need to be thinking of my work.
• 23:14
  SPEAKER_02: It's been five years.
• 23:16
  SPEAKER_02: This is my constant in life for the good and for the bad.
• 23:22
  SPEAKER_02: But
• 23:23
  SPEAKER_02: If it's, if it's not a good wine, it doesn't make sense.
• 23:27
  SPEAKER_02: Like you can do whatever you want with your speech.
• 23:31
  SPEAKER_02: It has to be a good wine.
• 23:32
  SPEAKER_02: If, if, if my dad doesn't, he's like my biggest critic is like, yeah, this, yeah, this, yes.
• 23:41
  SPEAKER_02: And while in the moment he told me, wow, it is, we are here.
• 23:45
  SPEAKER_02: It's really, really a good wine.
• 23:48
  SPEAKER_02: I think finally it's working and perfectly in my, in my element.
• 23:53
  SPEAKER_02: This is my way.
• 23:57
  SPEAKER_00: What tells you that it's a good wine?
• 23:58
  SPEAKER_00: Is there anything?
• 24:01
  SPEAKER_00: I mean, because that can mean a lot of different things to a lot of different people.
• 24:04
  SPEAKER_00: How do you make it translate to not just a good wine for you, but for anyone?
• 24:11
  SPEAKER_02: A good wine, it doesn't have any defects.
• 24:16
  SPEAKER_02: A good wine, it doesn't make it
• 24:24
  SPEAKER_02: I don't know, hard.
• 24:25
  SPEAKER_02: It makes curious.
• 24:27
  SPEAKER_02: Like if it's hard to get, if it's hard to ride there, it's, I don't know, weirdo.
• 24:35
  SPEAKER_02: But it's like hard, like, what?
• 24:39
  SPEAKER_02: I want to like digging out more and digging out more.
• 24:42
  SPEAKER_02: It's a very, very good sign.
• 24:46
  SPEAKER_02: And a good wine, I think, to me right now, working with Cleo Grace,
• 24:54
  SPEAKER_02: is that from the 32 I made,
• 24:58
  SPEAKER_02: each person that I know,
• 25:00
  SPEAKER_02: each one that I talk,
• 25:02
  SPEAKER_02: each different age,
• 25:03
  SPEAKER_02: different country,
• 25:07
  SPEAKER_02: different political opinion,
• 25:10
  SPEAKER_02: each one have like,
• 25:13
  SPEAKER_02: this is my style,
• 25:14
  SPEAKER_02: this is my style,
• 25:15
  SPEAKER_02: this is my style,
• 25:16
  SPEAKER_02: this is my style.
• 25:17
  SPEAKER_02: This was very important to me because since I was very, very little in Brazil,
• 25:24
  SPEAKER_02: I use it to live with very different people with very different ways to think.
• 25:31
  SPEAKER_02: And when you are working with something, you want to please everyone.
• 25:38
  SPEAKER_02: And I realized in a very nice moment of my life that you just have to please the
• 25:44
  SPEAKER_02: ones you believe,
• 25:45
  SPEAKER_02: the ones you care.
• 25:47
  SPEAKER_02: And if these different people you care are pleased, it's working.
• 25:53
  SPEAKER_01: So you are saying that in a way it should be,
• 25:56
  SPEAKER_01: I mean,
• 25:56
  SPEAKER_01: it should create curiosity once you taste it,
• 26:00
  SPEAKER_01: but also it should be hard to understand.
• 26:03
  SPEAKER_01: And then you want to know more so that you can understand it better.
• 26:07
  SPEAKER_01: Something like that.
• 26:08
  SPEAKER_01: That's very interesting.
• 26:10
  SPEAKER_02: yes i feel that i feel that there's two two different types of hard to to get like
• 26:18
  SPEAKER_02: the hard to get that you doesn't feel like you're up to no more yeah and the hard
• 26:25
  SPEAKER_02: to get that is like
• 26:28
  SPEAKER_02: It's different, but I really want to find out more.
• 26:33
  SPEAKER_02: You know, it's pretty instinctive, in my opinion.
• 26:37
  SPEAKER_01: Yeah.
• 26:37
  SPEAKER_02: Because I'm used to hear this sometimes,
• 26:43
  SPEAKER_02: not a lot,
• 26:43
  SPEAKER_02: but sometimes I hear like,
• 26:46
  SPEAKER_02: wow,
• 26:46
  SPEAKER_02: it's different from everything that I've tried before,
• 26:49
  SPEAKER_02: but it's a different experience.
• 26:51
  SPEAKER_02: very very curious very good it's a different that i want to have more of these to
• 26:57
  SPEAKER_02: to understand the another type the another labels and this is the different that
• 27:04
  SPEAKER_02: you you want to go back and try some more of the difference you just want to like
• 27:09
  SPEAKER_02: uh okay it's different nice good to know you see you
• 27:14
  SPEAKER_02: It's like I want to open another door, see another thing.
• 27:19
  SPEAKER_00: I think that's a great mentality to have in Peru just because,
• 27:24
  SPEAKER_00: like you said,
• 27:25
  SPEAKER_00: there are so many different combinations,
• 27:27
  SPEAKER_00: so many things you can try,
• 27:29
  SPEAKER_00: and they're not going to taste like any wines.
• 27:33
  SPEAKER_00: There's no kind of like… It shouldn't.
• 27:36
  SPEAKER_00: Yeah, it shouldn't.
• 27:37
  SPEAKER_00: That's the thing.
• 27:38
  SPEAKER_00: I think for too long, too many people just tried to make wines…
• 27:42
  SPEAKER_00: that we're like other places.
• 27:44
  SPEAKER_00: And you can't do that in Peru.
• 27:46
  SPEAKER_00: It's too unique.
• 27:48
  SPEAKER_00: It's too wonderful to try to imitate something else from somewhere else.
• 27:53
  SPEAKER_00: It's too great of a place.
• 27:56
  SPEAKER_01: Yeah, I was about to ask something in relation to that.
• 27:59
  SPEAKER_01: You mentioned...
• 28:02
  SPEAKER_01: two different values that a bottle can have.
• 28:05
  SPEAKER_01: One is historical, right?
• 28:07
  SPEAKER_01: The historical price of it,
• 28:09
  SPEAKER_01: and then the price coming from the quality of it,
• 28:12
  SPEAKER_01: the overall quality of it,
• 28:13
  SPEAKER_01: right?
• 28:15
  SPEAKER_01: How would you go about defining that in the case of Peruvian wine,
• 28:19
  SPEAKER_01: which as Nick is saying,
• 28:20
  SPEAKER_01: it's so unique,
• 28:21
  SPEAKER_01: but at the same time,
• 28:22
  SPEAKER_01: not well known in the world.
• 28:25
  SPEAKER_01: So how do you define this historical price potentially?
• 28:29
  SPEAKER_01: And then
• 28:29
  SPEAKER_01: the quality of it.
• 28:30
  SPEAKER_01: I mean, like, yeah, even explain it to people what that means.
• 28:36
  SPEAKER_02: I don't know if I get it, all the questions, but I'm going to try.
• 28:42
  SPEAKER_02: I feel that when we go to a fair and we start to talk about the wines,
• 28:48
  SPEAKER_02: the first thing that is like,
• 28:49
  SPEAKER_02: oh,
• 28:50
  SPEAKER_02: Quebranta is the name of the wine?
• 28:52
  SPEAKER_02: And it's like, no, Quebranta is the grape.
• 28:56
  SPEAKER_02: up but albilla is the name of the wine no albilla is the grape so it's like you see
• 29:02
  SPEAKER_02: you see and you see like the road before it has a road and you have like slow
• 29:10
  SPEAKER_02: opening this is the first field after that you start to talk like what you're
• 29:16
  SPEAKER_02: trying it's a grape very different from everything all of these grapes they are
• 29:23
  SPEAKER_02: originally from canary island
• 29:26
  SPEAKER_02: Well, Lanzarote, El Piero, different islands.
• 29:32
  SPEAKER_02: And they arrived in Peru with the Spanish very, very long ago.
• 29:38
  SPEAKER_02: And they are like,
• 29:39
  SPEAKER_02: since then,
• 29:41
  SPEAKER_02: learning to speak Peruvian Spanish,
• 29:44
  SPEAKER_02: learning to feel Peruvian sun,
• 29:47
  SPEAKER_02: learning to smell Peruvian sea.
• 29:50
  SPEAKER_02: They are like living here.
• 29:53
  SPEAKER_02: And obviously...
• 29:55
  SPEAKER_02: you get the the way of your environment and they are very different from this this
• 30:02
  SPEAKER_02: original grapes they are very different from everything because we don't have
• 30:07
  SPEAKER_02: winter so it's a it's a great that she learned to doesn't doesn't feel the winter
• 30:14
  SPEAKER_02: doesn't sleep as it should we don't have
• 30:19
  SPEAKER_02: In the coastal, we are very, very close to the sea.
• 30:23
  SPEAKER_02: We are 23 kilometers from the sea, like in line.
• 30:29
  SPEAKER_02: It's sun and sun and sun and sun.
• 30:32
  SPEAKER_02: And when there is no sun, we will be sun.
• 30:35
  SPEAKER_02: So it's very, very cool to be.
• 30:37
  SPEAKER_02: Not just is a grape different.
• 30:40
  SPEAKER_02: It's a grape with very, very different ways to learn how to live here.
• 30:48
  SPEAKER_02: It's a lot of layers, a lot of layers.
• 30:52
  SPEAKER_02: And there's a lot of people want to hear this, want to know more, wants to discover this.
• 31:00
  SPEAKER_02: There's a lot of people that is like, no, thanks.
• 31:03
  SPEAKER_02: It's just to know with which people you're going to talk.
• 31:07
  SPEAKER_02: We have a few clients, a few persons.
• 31:12
  SPEAKER_02: Some of them I'm looking up to right now call friends that they are like,
• 31:16
  SPEAKER_02: we tried the wine in a fair in the United States.
• 31:21
  SPEAKER_02: And for this wine, we decided to book a trip to Lima and to stay five days in Lima.
• 31:26
  SPEAKER_02: So this happens to me.
• 31:28
  SPEAKER_02: This means a lot.
• 31:29
  SPEAKER_02: If I'm making something that someone try and say, wow, this gives me like,
• 31:36
  SPEAKER_02: chills and i want to know more i want to go there i want to drink this there it's
• 31:40
  SPEAKER_02: working it's like something it's doing great yeah so it's educational it's very
• 31:46
  SPEAKER_01: educational but it depends on the curiosity of and you know for me it doesn't mean
• 31:52
  SPEAKER_02: that everyone has to be uh listening or have to be interested in this to be like
• 31:59
  SPEAKER_02: you say curiosity for for this time and
• 32:03
  SPEAKER_02: I believe that there is a market for everyone and there is a few for every single
• 32:09
  SPEAKER_02: type of wine you have a client and you have a wine for every single type of client.
• 32:16
  SPEAKER_02: So you have the twist of a lot of consumers.
• 32:23
  SPEAKER_02: They start to consume the wine.
• 32:25
  SPEAKER_02: They have like 27, 30 years old.
• 32:29
  SPEAKER_02: and two months later someone writes you and say hey i have this moya with my dad
• 32:35
  SPEAKER_02: and it reminds us a lot and reminded him a lot of wine that he had like 25 years
• 32:42
  SPEAKER_02: ago in spain in a summer with my mom so this is going happening it's low and it has
• 32:49
  SPEAKER_02: its own zone freedom so i i don't
• 32:53
  SPEAKER_02: I don't have this hurry, this necessity to everyone have to like, everyone has to understand.
• 33:00
  SPEAKER_02: Because it's something that the more natural happens, the more real it is.
• 33:04
  SPEAKER_00: Have you found that the wine consumption habits in Peru have changed a lot just since you've been there?
• 33:13
  SPEAKER_02: Completely.
• 33:14
  SPEAKER_00: Yeah.
• 33:14
  SPEAKER_02: Completely.
• 33:16
  SPEAKER_02: This is one of the most obvious things to me.
• 33:20
  SPEAKER_02: I arrive and go to a restaurant, a regular restaurant, and there's like 20 tables.
• 33:28
  SPEAKER_02: From 20 tables, four has a bottle of red wine, and that's it.
• 33:34
  SPEAKER_02: There's another, like, beer and a lot of cocktails.
• 33:39
  SPEAKER_02: Well, Peru is a country very, very cocktail-friendly.
• 33:42
  SPEAKER_02: There's a very creative and interesting industry of cocktails here.
• 33:49
  SPEAKER_02: uh the barman's doing an excellent job it's very very fun very beautiful in my
• 33:55
  SPEAKER_02: opinion so beer cocktails and four tables with red wine from spain spain argentina
• 34:05
  SPEAKER_02: chile italy also
• 34:10
  SPEAKER_00: Right.
• 34:10
  SPEAKER_00: It's more of a,
• 34:11
  SPEAKER_00: more of a,
• 34:11
  SPEAKER_00: just like a default wine that nobody really cared that just somebody wanted wine.
• 34:15
  SPEAKER_02: Exactly.
• 34:16
  SPEAKER_02: Uh, it's, uh, very in the most of the time, the most of the times, very automatic choice.
• 34:22
  SPEAKER_02: So, uh, right now in water restaurant, regular restaurant, 20 tables, I would say 12 tables.
• 34:32
  SPEAKER_02: We have white wine, Rosa wine or red wine.
• 34:36
  SPEAKER_02: In my opinion, it's,
• 34:40
  SPEAKER_02: It's huge, the change in this sense of the consumption of wine.
• 34:45
  SPEAKER_02: And I'm not saying like, oh, it's because of what we're doing.
• 34:50
  SPEAKER_02: We have the lucky and the pleasure to be part of a very, very nice moment of the wine group.
• 34:58
  SPEAKER_02: The people, the Peruvian people are starting to re-love
• 35:05
  SPEAKER_02: this wine to really restructure,
• 35:08
  SPEAKER_02: rebuild the consumption,
• 35:11
  SPEAKER_02: the habit of consuming wine in lunch,
• 35:15
  SPEAKER_02: in a scene,
• 35:16
  SPEAKER_02: in a dinner,
• 35:17
  SPEAKER_02: in a date,
• 35:19
  SPEAKER_02: in an afternoon with friends.
• 35:22
  SPEAKER_02: They are like a love for this drink and also
• 35:30
  SPEAKER_02: More young people drink wine.
• 35:32
  SPEAKER_02: This is really important because I feel that before you're going to start drinking
• 35:38
  SPEAKER_02: wine more adult,
• 35:41
  SPEAKER_02: much more older maybe.
• 35:44
  SPEAKER_02: And right now with a lot of different options in the market,
• 35:50
  SPEAKER_02: you can buy wines in different range of price.
• 35:57
  SPEAKER_02: And this works a lot to young people.
• 35:59
  SPEAKER_02: This is very important.
• 36:02
  SPEAKER_00: Also, I think restaurants have helped a bit.
• 36:07
  SPEAKER_00: The wine lists in Lima have gotten so much better in the last
• 36:12
  SPEAKER_00: three years I would say like before that they were so bad like I mean aside of like
• 36:19
  SPEAKER_00: a few exceptions here and there but it's just the wine list was so boring like it's
• 36:24
  SPEAKER_00: just like they they gave up like nobody cared just like just outsource this to
• 36:28
  SPEAKER_00: somebody else you know
• 36:31
  SPEAKER_00: Aside of a few exceptions, but like now they're good.
• 36:35
  SPEAKER_00: Like you can go to Peru and you can have not just like good Peruvian wines,
• 36:41
  SPEAKER_00: which,
• 36:41
  SPEAKER_00: you know,
• 36:42
  SPEAKER_00: are,
• 36:43
  SPEAKER_00: you know,
• 36:43
  SPEAKER_00: filling the menus now suddenly.
• 36:46
  SPEAKER_00: But, you know, more interesting things from Chile, from Argentina, from wherever.
• 36:51
  SPEAKER_00: And it's a much better place to drink wine than it used to be.
• 36:57
  SPEAKER_02: Yes, I feel that everyone is much more open minded.
• 37:03
  SPEAKER_02: In the last three, four years, it's much more hard.
• 37:07
  SPEAKER_02: Also, open, open the heart to, to try different things, try more interesting.
• 37:16
  SPEAKER_02: It doesn't always gonna work, but you just do the act of
• 37:21
  SPEAKER_02: being more bold uh being more a little bit more more sassy and some choices of
• 37:27
  SPEAKER_02: wines of uh beer whatever you know just being a little more i don't know if
• 37:33
  SPEAKER_02: permissive is the word but you are allowing the the consumer to discover something
• 37:43
  SPEAKER_02: new in the restaurant this is for me it's one of the biggest compliments
• 37:46
  SPEAKER_02: that an establishment can have like this establishment present me something that I
• 37:52
  SPEAKER_02: don't know,
• 37:53
  SPEAKER_02: I haven't known before.
• 37:54
  SPEAKER_02: And now it's one of my favorite things in life.
• 37:57
  SPEAKER_02: This is awesome.
• 37:58
  SPEAKER_02: And it happens a lot to me here in Peru.
• 38:01
  SPEAKER_02: And when I went to go to Brazil to see my family,
• 38:05
  SPEAKER_02: like in the 70,
• 38:07
  SPEAKER_02: 80 day,
• 38:09
  SPEAKER_02: I start missing Peruvian food like really bad.
• 38:11
  SPEAKER_02: I'm like, wow, like it's really it.
• 38:16
  SPEAKER_02: It's in new.
• 38:17
  SPEAKER_02: I need arroz con mariscos.
• 38:20
  SPEAKER_02: I need a causa.
• 38:21
  SPEAKER_02: It's so, so tasteful.
• 38:24
  SPEAKER_02: It's so different from what I used to live all my life.
• 38:31
  SPEAKER_02: It's not better or worse.
• 38:33
  SPEAKER_02: It's different.
• 38:34
  SPEAKER_02: It's like the new.
• 38:35
  SPEAKER_02: And this new flavor, we are very happy finding in the restaurants too, in the drinks.
• 38:43
  SPEAKER_02: So I fully agree with you that it's a very nice new window open to possibilities of pairings.
• 38:53
  SPEAKER_02: This is nice too.
• 38:55
  SPEAKER_02: A lot of different restaurants are offering pairings.
• 38:59
  SPEAKER_02: This is very, very nice to a city so, so gastronomic like Lima.
• 39:05
  SPEAKER_02: You don't have to...
• 39:07
  SPEAKER_02: search so much you don't have to suffer to find a nice restaurant with also a good
• 39:12
  SPEAKER_02: feeling it's very very good move to me that a restaurant worry about this yeah i
• 39:21
  SPEAKER_00: agree i think it was something that was missing for a long time with as dynamic as
• 39:27
  SPEAKER_00: the restaurants in peru are i think the attention to wine was was missing for a
• 39:32
  SPEAKER_00: while and i think it's it's kind of now it's it's
• 39:36
  SPEAKER_00: back up and it's fun.
• 39:38
  SPEAKER_00: So you grew up in the south of Brazil, where there are lots of vineyards, right?
• 39:45
  SPEAKER_00: What was your relationship to wine growing up?
• 39:49
  SPEAKER_00: I mean, did family work in wine or anything like that?
• 39:55
  SPEAKER_02: My family directs my dad.
• 40:00
  SPEAKER_02: It's a student philosophy.
• 40:04
  SPEAKER_02: And my mom is a hairdresser.
• 40:07
  SPEAKER_02: so it doesn't have anything to do with wine but it has a lot of how I think and I
• 40:15
  SPEAKER_02: am very very grateful for the creation that I have was a very free a very creative
• 40:22
  SPEAKER_02: stimulated in in the house I am only child so since every since yes
• 40:31
  SPEAKER_02: Since the beginning,
• 40:32
  SPEAKER_02: I'm very used to be more lonely,
• 40:34
  SPEAKER_02: to be with my thoughts,
• 40:36
  SPEAKER_02: and this is something that I enjoy a lot.
• 40:39
  SPEAKER_02: I feel that my job in winemaking, it has a lot of space to this.
• 40:46
  SPEAKER_02: I stay a lot of the wines,
• 40:47
  SPEAKER_02: I stay a lot of thinking without anyone talking,
• 40:49
  SPEAKER_02: just trying different paths,
• 40:53
  SPEAKER_02: different ways in the mind.
• 40:56
  SPEAKER_02: My family, it's...
• 40:59
  SPEAKER_02: Since the beginning, I live in the capital of Brazilian wine, which is called Bento Gonçalves.
• 41:07
  SPEAKER_02: It's located in a region called Serra Gaúcha,
• 41:12
  SPEAKER_02: in the last department of Brazil,
• 41:14
  SPEAKER_02: which is called Rio Grande do Sul.
• 41:17
  SPEAKER_02: We are very near Uruguay and Argentina.
• 41:21
  SPEAKER_02: And as someone born in Rio is a Carioca,
• 41:24
  SPEAKER_02: someone born in São Paulo is a Paulista,
• 41:28
  SPEAKER_02: someone born in Rio Grande do Sul is a Gaúcho.
• 41:32
  SPEAKER_02: So since the beginning, they say, they used to tell that I was really pro talking about wines.
• 41:40
  SPEAKER_02: I was like, la la la la, talking with the facility, very impressive since I was a little.
• 41:45
  SPEAKER_02: And when I was 13 years old,
• 41:50
  SPEAKER_02: my uncle,
• 41:51
  SPEAKER_02: Remy,
• 41:52
  SPEAKER_02: which is responsible for everything that I am right now,
• 41:57
  SPEAKER_02: she told me,
• 41:58
  SPEAKER_02: you should study Enology,
• 42:00
  SPEAKER_02: like the high school in the morning and Enology in the afternoon.
• 42:04
  SPEAKER_02: It's like a technical high school.
• 42:06
  SPEAKER_02: It happens a lot in Brazil.
• 42:09
  SPEAKER_02: And it allows a lot of young people to have a study, a free study.
• 42:15
  SPEAKER_02: And I'm like, I owe it, everything in my life to my uncle.
• 42:20
  SPEAKER_02: We have this view.
• 42:22
  SPEAKER_02: And also to the institute that I study, which is called IFRS, E-F-R-S.
• 42:29
  SPEAKER_02: I studied from 14 to 17 in the high school.
• 42:33
  SPEAKER_02: And then I did another exam to go to graduation, like five years.
• 42:39
  SPEAKER_02: I wasn't like the best student.
• 42:42
  SPEAKER_02: I was like a little distracted, a very, very talkative person.
• 42:49
  SPEAKER_02: But looking back, everything makes sense.
• 42:56
  SPEAKER_02: So in the end, it worked.
• 42:58
  SPEAKER_02: I started working with wine with 17, but I did my first wine with 15 years old.
• 43:05
  SPEAKER_02: And I've worked with different wineries in Brazil, in the south of Brazil.
• 43:09
  SPEAKER_02: Until I was 22 years old, I came to Peru to work with Bodega Murga.
• 43:15
  SPEAKER_02: And here I am since then.
• 43:19
  SPEAKER_00: Was there like a natural wine movement there in Brazil?
• 43:24
  SPEAKER_00: Yes.
• 43:25
  SPEAKER_00: Okay, was there?
• 43:26
  SPEAKER_00: Okay.
• 43:27
  SPEAKER_02: The natural wine movement in Brazil is pretty impressive.
• 43:31
  SPEAKER_02: It's like, I'm very proud of this.
• 43:34
  SPEAKER_02: I've worked with two different projects of natural wine back then in 2015.
• 43:39
  SPEAKER_02: It was awesome.
• 43:41
  SPEAKER_02: It learned,
• 43:42
  SPEAKER_02: I learned a lot of,
• 43:44
  SPEAKER_02: uh,
• 43:45
  SPEAKER_02: opened my eyes to a lot of things of the sector,
• 43:49
  SPEAKER_02: uh,
• 43:49
  SPEAKER_02: best good things.
• 43:51
  SPEAKER_02: I think everything was like life changing to me.
• 43:54
  SPEAKER_02: Work is start working with natural wine projects was very important.
• 43:59
  SPEAKER_02: I have very, very good friends.
• 44:02
  SPEAKER_02: that I respect, that I admire a lot, making natural wine in Brazil.
• 44:07
  SPEAKER_02: I talk about this with much,
• 44:10
  SPEAKER_02: much,
• 44:10
  SPEAKER_02: with a lot of proud because I know how it is to be a country that no one has idea
• 44:17
  SPEAKER_02: that Brazil is making wine.
• 44:20
  SPEAKER_02: So even natural wine is like,
• 44:22
  SPEAKER_02: oh,
• 44:22
  SPEAKER_02: Brazil is making wine and not just wine,
• 44:24
  SPEAKER_02: like an amazing sparkling wine,
• 44:27
  SPEAKER_02: traditional method,
• 44:28
  SPEAKER_02: an amazing natural wine.
• 44:30
  SPEAKER_02: So
• 44:32
  SPEAKER_02: I would say everything in the natural wine movement started with Lysereja.
• 44:37
  SPEAKER_02: Lysereja is one of my greatest friends, amazing person that teach me a lot.
• 44:45
  SPEAKER_02: She's São Paulo and she has a Nautica São Vansan,
• 44:50
  SPEAKER_02: which is for me like a big temple of natural wine in Brazil.
• 44:56
  SPEAKER_02: Being in Sao Paulo, I must go for natural wine lovers, for natural wine fans.
• 45:03
  SPEAKER_02: And she,
• 45:04
  SPEAKER_02: without doubt,
• 45:05
  SPEAKER_02: was like the first,
• 45:08
  SPEAKER_02: the initial,
• 45:09
  SPEAKER_02: the moment that the person starts to say,
• 45:12
  SPEAKER_02: I'm not lonely,
• 45:13
  SPEAKER_02: I'm not alone.
• 45:14
  SPEAKER_02: I have someone to walk with together.
• 45:17
  SPEAKER_02: And, well, she organizes with Leo the Naturebas Fair, Fera Naturebas in Sao Paulo.
• 45:26
  SPEAKER_02: which also it's a big, big stuff for natural wine in the world.
• 45:32
  SPEAKER_02: It's one of the biggest natural wine fairs, and you have to try all of the natural wine producers.
• 45:40
  SPEAKER_02: Everyone is really happy.
• 45:41
  SPEAKER_02: It's a super Brazilian fair, so it's amazing.
• 45:51
  SPEAKER_02: The last time I went was in 22.
• 45:54
  SPEAKER_02: And I'm like, I can't wait to go back.
• 45:57
  SPEAKER_00: Yeah, I've never made it there, but everyone tells me I need to.
• 46:00
  SPEAKER_00: And I think maybe next year I'll try to like work it in somehow.
• 46:05
  SPEAKER_02: It's in June.
• 46:06
  SPEAKER_02: This year is in June.
• 46:08
  SPEAKER_00: In June?
• 46:09
  SPEAKER_00: Yeah.
• 46:09
  SPEAKER_00: Maybe not this year.
• 46:11
  SPEAKER_00: Maybe next year.
• 46:12
  SPEAKER_00: So how did you get involved with Marga?
• 46:14
  SPEAKER_00: You know, like living in Brazil, making wine there.
• 46:18
  SPEAKER_00: How did that connection happen there?
• 46:22
  SPEAKER_02: The connection happened with a message from Arturo Inga, which is our general manager.
• 46:30
  SPEAKER_02: I remember that I was in the middle of the message and he called me.
• 46:35
  SPEAKER_02: He's like, hey, I sent you a message.
• 46:37
  SPEAKER_02: And I was like, yes, I was just reading that.
• 46:41
  SPEAKER_02: and he told me a lot my Spanish was really bad at this time was like embarrassing
• 46:48
  SPEAKER_02: how bad was my Spanish like almost so bad as my English right now it's like ah
• 46:54
  SPEAKER_00: awful and I didn't understand come on your English is really good like when you
• 47:00
  SPEAKER_00: told me you were worried it's like I was
• 47:04
  SPEAKER_02: like i'm shocked how well it is but my english is a brazilian english it's like
• 47:10
  SPEAKER_02: with a lot of brazilian accent but uh he was like yes uh we are making we we want
• 47:16
  SPEAKER_02: to we want to make natural wine with this grapes and he i i asked which grapes and
• 47:23
  SPEAKER_02: he told me the grapes and i was like which grapes because it was i have no idea
• 47:28
  SPEAKER_02: what i'm what i'm doing the first time that i met
• 47:33
  SPEAKER_02: It was unforgettable.
• 47:34
  SPEAKER_02: I met Arturo with Alberto, which is a destiller, a super amazing person.
• 47:43
  SPEAKER_02: Alberto de Laura y Arturo Inga, I met them.
• 47:46
  SPEAKER_02: And he was like, hey, you need to know the place, to know the zone, know the grapes, know the vines.
• 47:55
  SPEAKER_02: Give us your opinion, what you think, what are your thoughts.
• 48:00
  SPEAKER_02: I was like, okay, okay, okay.
• 48:02
  SPEAKER_02: in three hours south of Lima.
• 48:05
  SPEAKER_02: It was like a journey.
• 48:07
  SPEAKER_02: In the end of the trip, I was like, what I'm doing?
• 48:10
  SPEAKER_02: We did three hours and we haven't arrived.
• 48:12
  SPEAKER_02: And I was like, wow.
• 48:15
  SPEAKER_00: And when we arrived... And there's sand dunes everywhere.
• 48:18
  SPEAKER_00: And it's like, it looks like Mars or something.
• 48:21
  SPEAKER_02: And this year was a very, very great, very, very great year.
• 48:27
  SPEAKER_02: So great.
• 48:29
  SPEAKER_02: Well, and then
• 48:32
  SPEAKER_02: We arrived and, wow, the vines, very young, very young, with a lot of vigor, with a lot of fruit.
• 48:42
  SPEAKER_02: And I was like, how do you do this?
• 48:44
  SPEAKER_02: And they were like, we don't do anything.
• 48:47
  SPEAKER_02: It's just, it happens.
• 48:49
  SPEAKER_02: It's natural.
• 48:51
  SPEAKER_02: So everything surprised me so much that we are talking for like one hour and I say,
• 48:56
  SPEAKER_02: please,
• 48:57
  SPEAKER_02: I need to go do something with the vines.
• 49:00
  SPEAKER_02: And this was like, I just, it was a job interview.
• 49:06
  SPEAKER_02: And I was like, okay, I need to do something here in this tank.
• 49:09
  SPEAKER_02: I need to move this wine.
• 49:12
  SPEAKER_02: It was screaming in my ears.
• 49:16
  SPEAKER_02: I listened and I'm very glad that I'm listening because here we are.
• 49:21
  SPEAKER_02: So in the beginning, I feel that I was learning a lot, a lot of new things.
• 49:29
  SPEAKER_02: I realized that it was a whole new style of not just of fermentation,
• 49:36
  SPEAKER_02: not just making wine,
• 49:38
  SPEAKER_02: winemaking,
• 49:39
  SPEAKER_02: but also the climate was one of my biggest challenges,
• 49:44
  SPEAKER_02: one of my biggest things to inside my mind and understand that it doesn't make cold.
• 49:51
  SPEAKER_02: It doesn't have enough cold.
• 49:52
  SPEAKER_02: It doesn't have winter.
• 49:54
  SPEAKER_02: This was pretty something that I have to work a lot of
• 50:00
  SPEAKER_02: To me, it's very difficult, but we find a way that is harvesting earlier.
• 50:08
  SPEAKER_02: So you get a little bit less of alcohol, but you have a nice maturation.
• 50:16
  SPEAKER_02: You have a phenolic maturation.
• 50:18
  SPEAKER_02: It's everything fine.
• 50:21
  SPEAKER_02: And you have to be more careful with the PHE, which is very important to the wine.
• 50:28
  SPEAKER_02: Especially natural wine because the conservation depends on this.
• 50:33
  SPEAKER_02: As everything in life, it has the beautiful part and it has the challenging part.
• 50:39
  SPEAKER_02: But I'm really happy with the space and the work that I'm doing here.
• 50:46
  SPEAKER_01: I have a question about that journey, Pietra, because you were born in Brazil.
• 50:52
  SPEAKER_01: You have family there.
• 50:54
  SPEAKER_01: You got that first training and, you know, the path in being a winemaker there.
• 51:03
  SPEAKER_01: But now you feel a little bit Peruvian in a way,
• 51:08
  SPEAKER_01: you know,
• 51:08
  SPEAKER_01: tasting-wise,
• 51:09
  SPEAKER_01: flavors-wise,
• 51:11
  SPEAKER_01: I don't know,
• 51:11
  SPEAKER_01: identity-wise.
• 51:13
  SPEAKER_01: What inspires you?
• 51:15
  SPEAKER_01: Apart from the environment,
• 51:17
  SPEAKER_01: apart from all the qualities of the ecosystem,
• 51:21
  SPEAKER_01: you know,
• 51:22
  SPEAKER_01: are making these wines unique.
• 51:24
  SPEAKER_01: What is the inspiration for you daily?
• 51:27
  SPEAKER_01: Like, where did you get ideas?
• 51:30
  SPEAKER_01: Is it in the way Peruvians go about their lives, too, or food?
• 51:36
  SPEAKER_01: I mean, apart from this, you know, global scenario that I'm sure you have.
• 51:42
  SPEAKER_01: Yeah, how is that balance within you?
• 51:45
  SPEAKER_02: Well, what inspires me, I would start from that.
• 51:50
  SPEAKER_02: That is, I was listening to you and I was thinking in two person.
• 51:55
  SPEAKER_02: I was thinking the two guys that are working with me since I arrived the first day in the winery.
• 52:04
  SPEAKER_02: So these two, they never, never, ever in their life had contact with wine.
• 52:11
  SPEAKER_02: More at beginning, they used to say like,
• 52:14
  SPEAKER_02: I don't know if I like wine.
• 52:15
  SPEAKER_02: And I was like, let's find out.
• 52:17
  SPEAKER_02: You need to try.
• 52:18
  SPEAKER_02: And one is 24 years old right now.
• 52:23
  SPEAKER_02: At the moment was 19.
• 52:26
  SPEAKER_02: And the another one is 62 years old.
• 52:29
  SPEAKER_01: So we are like... Generational exchange too.
• 52:35
  SPEAKER_02: Always in different universe.
• 52:39
  SPEAKER_02: But these two persons, they, since the beginning...
• 52:44
  SPEAKER_02: They touch me in my my feels because.
• 52:49
  SPEAKER_02: I feel like an alien just arrived.
• 52:52
  SPEAKER_02: My Spanish was bad.
• 52:54
  SPEAKER_02: I was talking about making a lot of different things in a different way.
• 52:59
  SPEAKER_02: They was used to and everything.
• 53:02
  SPEAKER_02: It's about a different drink, a different work.
• 53:06
  SPEAKER_02: It wasn't.
• 53:06
  SPEAKER_02: It wasn't the corn.
• 53:08
  SPEAKER_02: It wasn't the cotton.
• 53:09
  SPEAKER_02: It's very different.
• 53:11
  SPEAKER_02: And since the beginning,
• 53:13
  SPEAKER_02: We did the dialogue, the exchange was so good.
• 53:18
  SPEAKER_02: And the talk,
• 53:18
  SPEAKER_02: the friendship we have building all these years that to me,
• 53:24
  SPEAKER_02: one of my biggest joys is the work we are allowed to do in the zone.
• 53:34
  SPEAKER_02: We are located at south of Lima.
• 53:36
  SPEAKER_02: It's very, very coastal.
• 53:39
  SPEAKER_02: It's sand everywhere you look.
• 53:42
  SPEAKER_02: one of my my greatest moment was when my dad come to visit me finally after many
• 53:50
  SPEAKER_02: years and he know this too juan isaú it was pretty touching just like tears rolling
• 53:58
  SPEAKER_02: because i talked a lot of my dad with them and i talked a lot of of them with my
• 54:03
  SPEAKER_02: dad and this moment for me was very captivated because i is not just making the
• 54:10
  SPEAKER_02: wine you have to
• 54:12
  SPEAKER_02: make a good wine of course you have to give something to the world you have to just
• 54:20
  SPEAKER_02: zero zero zero five percent make a little bit better the life of someone there's a
• 54:26
  SPEAKER_02: lot of uh there's enough bad stuff happening with everyone so let's be careful with
• 54:35
  SPEAKER_02: getting better the life of of everyone and
• 54:40
  SPEAKER_02: Peru has taught me a lot.
• 54:43
  SPEAKER_02: I used to think that I was like, I'm heart melted.
• 54:46
  SPEAKER_02: I'm very, very soft hearted.
• 54:49
  SPEAKER_02: And here's like much more.
• 54:53
  SPEAKER_02: I'm always caring a lot and worrying a lot with everyone and with the families and what's going on.
• 55:03
  SPEAKER_02: who marry we see who is traveling so this for me was one of the biggest joys and i
• 55:13
  SPEAKER_02: feel that being brazilian here it was a very nice thing because we have the
• 55:23
  SPEAKER_02: language is different so everyone else always making fun of my spanish like ah
• 55:30
  SPEAKER_02: spanish with brazilian accent and
• 55:33
  SPEAKER_02: of the football games, they always do the imitation of the guy, let her go.
• 55:41
  SPEAKER_02: So it's since the beginning, I feel very, very inside of this, inside, very part of.
• 55:50
  SPEAKER_01: Welcome, that included, yeah.
• 55:52
  SPEAKER_02: Yes, yes.
• 55:54
  SPEAKER_02: And I feel that if it wasn't like that, it wasn't be possible to work like I work.
• 56:00
  SPEAKER_02: I'm pretty expensive.
• 56:01
  SPEAKER_02: I'm pretty communicative.
• 56:03
  SPEAKER_02: I talk a lot of my hands.
• 56:05
  SPEAKER_02: And the balance of this, I would say I am a pretty young woman in a
• 56:14
  SPEAKER_02: winemaking like the lead winemaking of a very young project and i as i said uh some
• 56:21
  SPEAKER_02: time ago it's like a young vine young project young winemaker let's do what we
• 56:28
  SPEAKER_02: would do best in the the house that is don't fear and risk try if if you we don't
• 56:36
  SPEAKER_02: test and we don't try crazy things right now and don't discover things right now
• 56:43
  SPEAKER_02: After will be, I don't know, short of time.
• 56:47
  SPEAKER_02: I'm happy to make mistakes, to learn, to make good stuff, make it right.
• 56:57
  SPEAKER_02: And obviously, I'm just in the beginning of everything.
• 57:03
  SPEAKER_02: It demands a lot of patience to deal with me, with my spirit, with my way to think and
• 57:10
  SPEAKER_02: I want to discuss, I want to fight for these, I want to insist and make the change.
• 57:15
  SPEAKER_02: And I'm very, very lucky and very grateful.
• 57:20
  SPEAKER_02: Uh, that since the beginning, the four, the four owners was very patient.
• 57:26
  SPEAKER_02: It was like, okay, let's deal with the crazy Brazilian winemaker.
• 57:32
  SPEAKER_01: That's great.
• 57:33
  SPEAKER_01: Thank you.
• 57:34
  SPEAKER_00: Pietro, before we, we end, I wanted to ask you.
• 57:38
  SPEAKER_00: about the Hoyas de Merga vineyard, the one that's like surrounded by all the sand dunes.
• 57:45
  SPEAKER_00: And it's like, I remember when I went out there with you and just like, it's so surreal.
• 57:52
  SPEAKER_00: But I read something about in the Canary Islands that,
• 57:57
  SPEAKER_00: you know,
• 57:57
  SPEAKER_00: how they have the like circular wall,
• 58:00
  SPEAKER_00: like the stone walls around their vines and things.
• 58:03
  SPEAKER_00: Was that kind of meant to,
• 58:05
  SPEAKER_00: to kind of be like that.
• 58:07
  SPEAKER_00: Okay.
• 58:07
  SPEAKER_00: But like in a very different way, in a very adaptive Peruvian sand castle way.
• 58:12
  SPEAKER_00: But okay.
• 58:13
  SPEAKER_02: So it's the name, the name come from this come from Las Hoyas.
• 58:19
  SPEAKER_02: So,
• 58:21
  SPEAKER_02: uh,
• 58:21
  SPEAKER_02: when they,
• 58:21
  SPEAKER_02: when they start the project,
• 58:23
  SPEAKER_02: they,
• 58:23
  SPEAKER_02: they know that has this,
• 58:25
  SPEAKER_02: this part that is in the desert.
• 58:27
  SPEAKER_02: And this part is, uh, it's called Las Hoyas because in the beginning you arrive and there's like the,
• 58:34
  SPEAKER_00: Yeah, it's like it's like a hole.
• 58:35
  SPEAKER_00: It's like it's just like a big,
• 58:37
  SPEAKER_00: you know,
• 58:37
  SPEAKER_02: the hole,
• 58:38
  SPEAKER_00: like a ball,
• 58:39
  SPEAKER_02: like big pots,
• 58:41
  SPEAKER_02: big balls in the in the in the sand and in the floor.
• 58:48
  SPEAKER_02: This this this part of the the winery, it's very, very amazing for me because I was there.
• 58:56
  SPEAKER_02: I was seeing when we started.
• 58:58
  SPEAKER_02: It wasn't like the zone from the field that started in 2015.
• 59:03
  SPEAKER_02: this was in 2020 in 2020 and i was like i was seeing i was like watching i was
• 59:10
  SPEAKER_02: seeing literally as we say to a child like ah see when you when you are born i've
• 59:16
  SPEAKER_02: seen when these these vines are born and right now we are with four for hack for
• 59:23
  SPEAKER_02: hectares
• 59:25
  SPEAKER_02: We are in the planning to make a little bit more, yes, because the desert is like a wide plain.
• 59:36
  SPEAKER_02: Everything is possible.
• 59:38
  SPEAKER_02: And the imprint of the environment is much more, I don't know, raw.
• 59:45
  SPEAKER_02: It's much more sand and sun.
• 59:48
  SPEAKER_02: That's all.
• 59:49
  SPEAKER_02: The grave expresses itself in a way very, very different.
• 59:54
  SPEAKER_02: from the valley.
• 59:56
  SPEAKER_00: In what way?
• 59:57
  SPEAKER_02: The sand works like a mirror.
• 1:00:01
  SPEAKER_02: So the intensivity and the quantity of sun exposure much more bigger.
• 1:00:09
  SPEAKER_02: It's very,
• 1:00:09
  SPEAKER_02: very...
• 1:00:11
  SPEAKER_02: The hot in there,
• 1:00:13
  SPEAKER_02: the difference between temperatures,
• 1:00:14
  SPEAKER_02: it's also very,
• 1:00:16
  SPEAKER_02: very considerable.
• 1:00:17
  SPEAKER_02: It's a huge difference between desert and valley, obviously.
• 1:00:21
  SPEAKER_02: But when you see the numbers,
• 1:00:25
  SPEAKER_02: Even you know there is a difference, it's very shocking.
• 1:00:29
  SPEAKER_02: And this zone, we don't have so much wind as we do in the valley.
• 1:00:37
  SPEAKER_02: And the wind starts more late.
• 1:00:39
  SPEAKER_02: It starts like 5 p.m., 6 p.m.
• 1:00:43
  SPEAKER_02: So I had much more amplitude, thermal amplitude.
• 1:00:48
  SPEAKER_02: And this for me is much better because I...
• 1:00:52
  SPEAKER_02: I don't have cold, but I can go for a little bit more of freshness, of like chillness in the evening.
• 1:01:03
  SPEAKER_02: This is pretty important.
• 1:01:05
  SPEAKER_02: It's like a point that everything helps.
• 1:01:07
  SPEAKER_02: Even this, like this wind, it helps a lot to refresh the vines.
• 1:01:13
  SPEAKER_02: And in this zone, right now, starting to make two different wines.
• 1:01:20
  SPEAKER_02: new wine.
• 1:01:22
  SPEAKER_02: One is just to be like, very, very surprising.
• 1:01:30
  SPEAKER_02: It's a red one from Bodega Murga, the first.
• 1:01:34
  SPEAKER_02: It will be called Sauri.
• 1:01:37
  SPEAKER_02: It's a negra criolla from the desert.
• 1:01:40
  SPEAKER_02: Three years.
• 1:01:41
  SPEAKER_02: It's too much younger to a plant, to a vine to be able to do this.
• 1:01:47
  SPEAKER_02: It's very cool.
• 1:01:48
  SPEAKER_02: I'm very happy that you talk about the Hoyas de Murga field because right now it's
• 1:01:53
  SPEAKER_02: like my favorite I'm very happy working with these grapes yeah I mean it's very
• 1:01:59
  SPEAKER_00: special it's a very special place just going there and seeing it and it's just wild
• 1:02:06
  SPEAKER_00: and it's wild all the potential these grapes have and so many things you can do
• 1:02:12
  SPEAKER_00: with it so I don't know I love tasting your wines and I love just like picking up
• 1:02:17
  SPEAKER_00: different bottles that I didn't try before, just to see what's going to come out of it.
• 1:02:21
  SPEAKER_00: Because I know there's so many things that could happen in Peru with wine,
• 1:02:25
  SPEAKER_00: with all these amazing grapes that just hasn't been explored yet.
• 1:02:31
  SPEAKER_00: And it's so cool to just see it happening in real time, just all the possibilities.
• 1:02:38
  SPEAKER_00: And it's fun.
• 1:02:40
  SPEAKER_00: I love it.
• 1:02:41
  SPEAKER_00: And so, Jolie, do you have any other questions?
• 1:02:45
  SPEAKER_01: Yeah, I have a question for you, for Pietra.
• 1:02:49
  SPEAKER_01: It's like, do you have one in mind?
• 1:02:51
  SPEAKER_01: And can you describe this for us?
• 1:02:53
  SPEAKER_01: Like, how would you describe one of those wines for people that haven't tried them as me?
• 1:03:02
  SPEAKER_01: I mean, I was thinking Nick as a, you know, as a, I don't know, as someone, as an audience, I guess.
• 1:03:11
  SPEAKER_01: What you were just like telling us, right?
• 1:03:14
  SPEAKER_01: Like you have those bottles in your mind right now.
• 1:03:17
  SPEAKER_01: Tell us about one at least, Nick.
• 1:03:20
  SPEAKER_00: You're asking me to?
• 1:03:23
  SPEAKER_01: Yeah, I'm asking you if I can.
• 1:03:25
  SPEAKER_00: Oh, okay.
• 1:03:29
  SPEAKER_00: So one bottle I love is Alejandria.
• 1:03:34
  SPEAKER_00: Alejandria, yeah.
• 1:03:36
  SPEAKER_00: I brought a few bottles.
• 1:03:37
  SPEAKER_00: I tasted it at the vineyard.
• 1:03:39
  SPEAKER_00: the last time and I brought a few bottles home and I think, I think I still have one.
• 1:03:43
  SPEAKER_00: It's like,
• 1:03:44
  SPEAKER_00: I'm saving it because it's like,
• 1:03:46
  SPEAKER_00: I don't want to drink it because I know I don't have another bottle right now,
• 1:03:50
  SPEAKER_00: but,
• 1:03:51
  SPEAKER_00: but I'll get more,
• 1:03:52
  SPEAKER_00: but yeah,
• 1:03:53
  SPEAKER_00: I just like in it.
• 1:03:54
  SPEAKER_00: It's so different.
• 1:03:55
  SPEAKER_00: It's so, it's so different than anything.
• 1:04:00
  SPEAKER_00: I know where I can really compare it to.
• 1:04:02
  SPEAKER_00: And it has this like nutty floral fruity fruitiness in it.
• 1:04:08
  SPEAKER_00: And it's,
• 1:04:10
  SPEAKER_00: Like, I just love it.
• 1:04:11
  SPEAKER_00: And I opened it like on my patio last summer with,
• 1:04:16
  SPEAKER_00: with my friend from Iceland,
• 1:04:18
  SPEAKER_00: Gunnar,
• 1:04:19
  SPEAKER_00: a chef from Iceland.
• 1:04:20
  SPEAKER_00: And like, he loved it too.
• 1:04:21
  SPEAKER_00: And like,
• 1:04:22
  SPEAKER_00: it was just,
• 1:04:23
  SPEAKER_00: it was just nice just sitting there like outside with birds flying around with,
• 1:04:27
  SPEAKER_00: uh,
• 1:04:28
  SPEAKER_00: drinking that wine.
• 1:04:29
  SPEAKER_00: And like,
• 1:04:30
  SPEAKER_00: I remember that and it's just like how there's,
• 1:04:32
  SPEAKER_00: there's no other wine I could have pulled out that would have,
• 1:04:36
  SPEAKER_00: would have.
• 1:04:37
  SPEAKER_02: Wow.
• 1:04:38
  SPEAKER_00: tasted like that,
• 1:04:39
  SPEAKER_00: you know,
• 1:04:39
  SPEAKER_00: and it just,
• 1:04:40
  SPEAKER_00: for me,
• 1:04:40
  SPEAKER_00: it was very Peruvian,
• 1:04:43
  SPEAKER_00: you know,
• 1:04:43
  SPEAKER_00: it's just like,
• 1:04:44
  SPEAKER_00: it's from that landscape and it just makes me think of that landscape and all
• 1:04:49
  SPEAKER_00: possibilities of that landscapes.
• 1:04:51
  SPEAKER_01: Wow.
• 1:04:51
  SPEAKER_01: That's powerful.
• 1:04:54
  SPEAKER_01: Thank you.
• 1:04:55
  SPEAKER_02: Well, thank you.
• 1:04:56
  SPEAKER_02: Thank you for, thank you for saying that, uh, it's a nice choice, Alejandria.
• 1:05:00
  SPEAKER_02: I didn't imagine that you would go with this one.
• 1:05:04
  SPEAKER_02: Very, very nice wine.
• 1:05:06
  SPEAKER_02: Uh, it's a wine from Muscat of Alejandria.
• 1:05:09
  SPEAKER_02: Uh,
• 1:05:10
  SPEAKER_02: this one you have is a 21,
• 1:05:13
  SPEAKER_02: so it has,
• 1:05:14
  SPEAKER_02: I think,
• 1:05:14
  SPEAKER_02: um,
• 1:05:15
  SPEAKER_02: 22 days of skin contact and it has nine months,
• 1:05:21
  SPEAKER_02: uh,
• 1:05:21
  SPEAKER_02: aged in concrete egg,
• 1:05:24
  SPEAKER_02: salmon egg.
• 1:05:26
  SPEAKER_02: Very, very happy.
• 1:05:27
  SPEAKER_00: I mean, I love them all.
• 1:05:28
  SPEAKER_00: It's just that that's the one that just came to my mind.
• 1:05:31
  SPEAKER_00: Like I love Sophia.
• 1:05:32
  SPEAKER_00: Like that's kind of a go-to in my house regularly.
• 1:05:36
  SPEAKER_00: Hmm.
• 1:05:36
  SPEAKER_01: All right.
• 1:05:40
  SPEAKER_01: It's so Peruvian.
• 1:05:41
  SPEAKER_01: That's great.
• 1:05:43
  SPEAKER_01: Yeah, I have a question, Pietro.
• 1:05:46
  SPEAKER_01: So if I understood correctly,
• 1:05:48
  SPEAKER_01: you divide your time between Lima and Pisco,
• 1:05:52
  SPEAKER_01: right,
• 1:05:53
  SPEAKER_01: where the vineyard is and the bodega.
• 1:05:55
  SPEAKER_01: So when you are there,
• 1:05:56
  SPEAKER_01: you are obviously experimenting,
• 1:05:58
  SPEAKER_01: you know,
• 1:05:59
  SPEAKER_01: using that as a lab,
• 1:06:00
  SPEAKER_01: tasting,
• 1:06:01
  SPEAKER_01: going through all the process,
• 1:06:02
  SPEAKER_01: right?
• 1:06:03
  SPEAKER_01: technically there but so when you are in lima you are obviously still creating and
• 1:06:10
  SPEAKER_01: you know everything it's in your mind you're learning you are you're tasting
• 1:06:13
  SPEAKER_01: different wines you are using that time more to educate yourself and to write notes
• 1:06:20
  SPEAKER_01: and to network and find out about more possibilities for for your wines i'm curious
• 1:06:27
  SPEAKER_01: about that way of dividing your time
• 1:06:30
  SPEAKER_02: Yes, yes.
• 1:06:32
  SPEAKER_02: I'm always doing something related to the job.
• 1:06:37
  SPEAKER_02: It may be wine taste for a restaurant,
• 1:06:40
  SPEAKER_02: it may it could be a wine taste for a magazine,
• 1:06:43
  SPEAKER_02: maybe a wine taste for an a possible exporter.
• 1:06:50
  SPEAKER_02: And when I'm here in Lima,
• 1:06:53
  SPEAKER_02: the with with the people from the winery we are always making the agenda so i can
• 1:06:59
  SPEAKER_02: visit clients i can talk with uh new potential clients so every every wine that has
• 1:07:08
  SPEAKER_02: his name i i put the name in every wine and every name has a a concept and a
• 1:07:16
  SPEAKER_02: history no as i need to justify every name
• 1:07:22
  SPEAKER_02: uh this part also there there was like one month that i stayed like one week
• 1:07:29
  SPEAKER_02: everywhere i go i was like writing defending the why it has to be disney and when
• 1:07:37
  SPEAKER_02: i'm inside with this new wine let's make this new wine and i want to call this way
• 1:07:45
  SPEAKER_02: because of this and this and this
• 1:07:49
  SPEAKER_02: It's one of my favorite parts too, because it allows me to do more.
• 1:07:56
  SPEAKER_02: then making the wine,
• 1:07:58
  SPEAKER_02: to do the after,
• 1:07:59
  SPEAKER_02: the production,
• 1:08:00
  SPEAKER_02: to do the face and the name that this product will have.
• 1:08:04
  SPEAKER_02: And to me, this is very important because this bottle needs to know how to survive alone.
• 1:08:11
  SPEAKER_02: And to survive alone, she needs to tell a good story.
• 1:08:15
  SPEAKER_02: She needs to have a good wine and tell a good story.
• 1:08:18
  SPEAKER_02: It's a necessary combination for me.
• 1:08:22
  SPEAKER_02: So...
• 1:08:23
  SPEAKER_02: Like tomorrow, we have a lot of wine cases here in the city with two potential clients.
• 1:08:31
  SPEAKER_02: If they decide to buy the wine, I'll tell you guys, hey, thank you for bringing me luck.
• 1:08:38
  SPEAKER_02: These are two clients we are trying a lot of time to sell for them.
• 1:08:43
  SPEAKER_02: And I have a good feeling that right now it's going to happen.
• 1:08:48
  SPEAKER_02: And I'm also traveling sometimes out of harvest to do fairs,
• 1:08:54
  SPEAKER_02: to visit clients and importers outside,
• 1:08:59
  SPEAKER_02: distributors.
• 1:09:00
  SPEAKER_02: We right now are in United States, Puerto Rico, Spain, Switzerland, Dubai, and Montreal.
• 1:09:11
  SPEAKER_02: It's nice to be out there.
• 1:09:12
  SPEAKER_01: At least one country in every region, it looks like.
• 1:09:16
  SPEAKER_01: That's good.
• 1:09:19
  SPEAKER_02: Yes.
• 1:09:20
  SPEAKER_02: Okay.
• 1:09:21
  SPEAKER_00: Thank you, Pietra.
• 1:09:22
  SPEAKER_00: It's a real pleasure speaking with you and hearing your story.
• 1:09:27
  SPEAKER_00: I can't wait to see what you're going to do in the years ahead and to drink all your wines.
• 1:09:33
  SPEAKER_01: Yeah, thanks so much.
• 1:09:35
  SPEAKER_01: It was a pleasure.
• 1:09:35
  SPEAKER_02: Thank you so much, guys.
• 1:09:37
  SPEAKER_02: Thank you, Julie.
• 1:09:38
  SPEAKER_02: Thank you, Nicolas.
• 1:09:39
  SPEAKER_02: Which was a pleasure.
• 1:09:41
  SPEAKER_00: Thank you, everyone, for listening.
• 1:09:43
  SPEAKER_00: I hope you enjoyed that interview with Pietra Polsumay of Bodega Murga in Peru.
• 1:09:51
  SPEAKER_00: If you haven't subscribed to the newsletter yet,
• 1:09:54
  SPEAKER_00: just go to newworlder.com or look for New Worlder on Substack.
• 1:09:58
  SPEAKER_00: Again, this episode will be in video on YouTube as well.
• 1:10:03
  SPEAKER_00: And a big thank you to my friend Pat Buzzard for providing the music to the show.
• 1:10:08
  SPEAKER_00: Find out more about Pat at patbuzzard.com.