This week, my guest is Walter Santero, CEO of Abbazia Vineyards, a family-run estate in the Piedmont region of Northern Italy. Walter is the fourth generation of his family to continue the winemaking tradition. He and Abbazia recently partnered with Wine on a special Prosecco sparkling wine that is part of our soon-to-be-released Ruby Collection of wines celebrating our 40th anniversary. Walter and I chat about everything from Benedictine monks planting Moscato to Zabaglione, sea turtles, and more. He even explains why Prosecco is the best, so pour a glass and join us.
This week, my guest is Walter Santero, CEO of Abbazia Vineyards, a family-run estate in the Piedmont region of Northern Italy. Walter is the fourth generation of his family to continue the winemaking tradition. He and Abbazia recently partnered with Wine on a special Prosecco sparkling wine that is part of our soon-to-be-released Ruby Collection of wines celebrating our 40th anniversary. Walter and I chat about everything from Benedictine monks planting Moscato to Zabaglione, sea turtles, and more. He even explains why Prosecco is the best, so pour a glass and join us.
For our tasting (timecode 13:22:00), we begin with Abbazia La Tartaruga Moscato I.G.T., a light and fruity wine from the famed region of Pavia. Next we uncork the gorgeous cherry notes of 2019 Abbazia Barbera d'Asti, a wine made from hand-picked grapes to ensure optimal quality and aged for six months. We'll top the episode off with a sneak peak at the upcoming Abbazia Prosecco that is available in August as part of our Ruby Wine Collection.
Sniff Sip Repeat is brought to you by Wine Insiders, leaders in online wine. Wine Insiders makes buying great wine easy. Founded in 1982 as a club for California wine enthusiasts, Wine Insiders now offers high-quality wines from around the world for the best value and conveniently shipped to your door in just days. The collection is curated by a host of food and wine industry and lifestyle experts, such as Martha Stewart, Chef Geoffrey Zakarian, and Chef Ludo Lefebvre. Learn more about the wines or shop now to taste alongside our podcast guests.
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Kristin:
From Wine Insiders, this is Sniff Sip Repeat—a monthly podcast for lively discussions all about Wine. In each episode, we'll be speaking with industry experts from vineyards and tasting rooms to restaurants and retail to give you a little inspiration for what to pour next.
I'm your host, Kristin, and I've worked in the wine industry for many years now; and I'm excited to bring conversations with my peers directly to you. Are you ready? Let's take a sip.
Today, my guest is Walter Santero, CEO of Abbazia Vineyards, a family-run estate in the Piedmont region of Northern Italy. Walter is the fourth generation of his family to continue the winemaking tradition and he and Abbazia recently partnered with Wine on a special Prosecco sparkling wine that is part of our soon-to-be-released Ruby Collection of wines celebrating our 40th anniversary.
Walter and I have a great chat about everything from Benedictine monks planting Moscato, to Zabiglione, sea turtles, and more. He even explains why Prosecco is the best, so pour a glass and join us.
Kristin:
Welcome Walter. Thank you so much for joining me today.
Walter:
Good day at all.
Kristin:
I like to start the podcast by introducing the guests and having them talk a little bit about their family history. I understand Abazi began in 1848 with your great-grandfather Piero Centro from Florence.
Walter:
Yeah. Is the, it was actually the great great grandfather.
Kristin:
Oh, so
Walter:
Yes was when she come from Florence to, he had sense that the potential for the in area then for the 1817, his son Louis called it that the great Louise began to expand the property and, uh, to sell bulk wine and the bottles, the Danzi son, uh, Pietro from, uh, 1920, which began the first pollution of a sparkling wine with the Martin method. Also call it Charmat method. Then the first generation with Mario, which is start in the 1957, began to modernize the production and expand the cell over Italian border. Today, we are the Mario sounds who, uh, proudly take up the challenge of this great historically moral and heritage. And we have a new generation that come
Kristin:
Now that we know a little bit about the family. Maybe we can hear a little bit about the name a because I studied in Florence. So I know a little bit of Italian, not enough to speak on the podcast, but I do know the word Abazi means a and so I wanted to understand, I think you actually have an Abby on your estate. Can you tell us a little bit about that?
Walter:
Okay. The name, the name of the winery is, is still today. ABA is a in English language A's ABA, uh, because here was, um, still exist today, a better in monastery, which was founded on Roman temple dedicated to Jupiter, the, uh, to frame the historical period. We must say that in the early middle E age in Western Europe was a terrible period of economic demographic decline and between, uh, epidemics and below bad, the ABI was, uh, erected exactly during his period and becoming, uh, reference point for the population, therefore the, a player and, uh, a essential rule, not only for meditations to the player, but also for the political economic and strategy development. In fact, for example, the benefit Mon in the 90 century, introduc also the cultivation of the most grapes here, and they began the provision of wine. Also today you can still visit ABA with this old BA representing wine grapes.
Kristin:
That's great. So you, you have visitors that get to come and see the Benedictine monastery today. That's really neat.
Walter:
Now it is important know also the history now of the AB, because the AB is, is not just for prayer. No, but in this area is really political importance and, and socially political. So, and not so only political, but socially too. So I have developing all the, the city here, people inside the
Kristin:
Yeah. I'm glad that you mentioned the historical significance and the political significance. So many of our listeners may already know this, but one of the things that I think is so interesting about modern Italy is it was only a unified country in the last a hundred years or 150 years. So am I right in thinking when your winery was founded, Italy was not even a nation yet. Didn't that happen after in the late 18 hundreds?
Walter:
Yeah.
Kristin:
So it's historically been city states.
Walter:
This is true.
Kristin:
Yes. When I was doing a little bit of research for Piedmont, am I saying that right? Is it Piedmont or Piedmont?
Walter:
Piedmont? You know, why his name at Piedmont?
Kristin:
No. Why is it Piedmont?
Walter:
Because it, gay is a food. A mountain is the mountain. So it's cause it's of the mountain food in the food of the mountain.
Kristin:
Oh, okay. The foot of the mountain. So it's at the, and it's the, is it the Alps that separate Italy from Switzerland and bottom then? France? Is that correct? Okay.
Walter:
Yeah, exactly.
Kristin:
Okay. When I was doing research on Piedmont, I found that Piney, the elder, who was a Roman philosopher had lived in that region. And I thought it was interesting that even he made mention of wine. And then I read a lot about, I don't know if I'll say this correctly, Lang Roro and Ferrato and about how they're a wine making province, that's a UNESCO world heritage site. So I think what would be interesting for our listeners is we've already talked about the importance of the monastery and politics, but Piedmont in general, how, how is wine making in this region more, more distinct from other places in Italy? Are there any characteristics about the grapes or the techniques or traditions that you could tell us?
Walter:
Mm-hmm
Kristin:
I have a few questions about harvest actually. Is your harvest typically in August or September? Uh, in, in Italy, because if you're in the north, is it a little later in the year,
Walter:
Right? Yes. In the, in the north part normally is not so hard. Uh, also because the moment I know that we have talked about it, uh, the protected, uh, to, in the coming wind, the fresh wind. So it is more stable. The temperature not liking SI for example, or like Julio, like in another region of the south Italy. So the vintage normally is more, uh, at the end and of August, or 1st of September, of course, I talk about the white wine because the red wine that they also they've been touch like bar, like for bar cetera, grapes of course is more and yet in October too, but generally about the pro cause we about it or the MOCA too causes same the is, is here for, uh, first week of the September,
Kristin:
First week in September. Okay. And so if
Walter:
Rain, if rain, because active don't rain, nothing
Kristin:
Well, so you're yeah.
Walter:
You're
Kristin:
Where you're located. You must rely a little bit also on the runoff. There must be, are there, is there snow on the mountains that, that you're at the foot of that, right?
Walter:
No, this is the problem that in mountain don't snow.
Kristin:
No. Oh
Walter:
No, no, nothing. This is the question. Have not water because, because not snow and not rain, the water. This is the problem.
Kristin:
Oh, okay. And so is it, is that a change with warming or is, has it always been that way?
Walter:
Exactly. Exactly. You all the people know television that the change in the climb okay. Is all thinking. That's all the theory, but it's not. I tell you since it's changed very well here, don't rain more or when rain is the rain that the same in, in two hour, the rain that come in one Mount so is really complicated situation of the agriculture here, but not only here, mm-hmm in the, in all the Italy and all the in Europe, I think also in USA get the same, the, the change of the climate, the people know must know that is not erritory is really today. Not tomorrow. This is important to, to, to explain to the people.
Kristin:
Yes.
Walter:
I'm sorry. I'm sorry. This
Kristin:
Not
Walter:
Is not,
Kristin:
Is not very, I know I, I am sorry. I asked happy question and I know there's not as much snow melt. So I was curious because I thought if you were at the foot of the mountain, maybe you had more water, but even you have no, not that much water. That's unfortunate. And water is so critical to, to the, you know, the grapes ripening at the right time. So that was kind of why I was asking when they're gonna, when you're gonna harvest, because I'm curious about the growing seasons and if they're grow, if they're longer or shorter or warmer, et cetera. So thank you. No, I know it's not a happy, it's not a happy topic, but, but it's good to know because, uh, I, I, you know, I, it's a longer question that I won't make you answer, but I know that a lot of winemakers and wine growers have to change what they're planting because of the, the warmth and the change in the season. So I hope that we still get to get the Bara and the Moscato from Piedmont. I do wanna ask you one thing, one more thing that's special to you and your, your winery. I've heard that your motto is your land will never betray you. Could you tell me a little bit about what that means? I, I know that Tewa is a huge concept in wine and the land absorbs a lot from others, but what does that phrase mean to you?
Walter:
It means that, uh, this land is the real generals and lawyer. And, uh, if you give it the right attention, uh, it'll give you back a good result. Our many main writer here in San name, you use it to say that, uh, in this plant, in and in this soil, there is something of yours and that, uh, even when you are not there, it remain waiting for you. So respect and help land like your daughter. And she will never betray you.
Kristin:
That's beautiful. Thank you so much. Okay, great. Now I'd love to taste a few wines so our listeners can know more about them and maybe even taste along. I thought we would start with ABA lot a LA Targa, Musca Pavia. I G T so I think LA Targa means tortoise or turtle. Is that correct?
Walter:
Correct. It start.
Kristin:
I loves
Walter:
It's Italian language. You, but is pav. Oh,
Kristin:
Pav. Oh, thank you. I've been saying it wrong forever.
Walter:
No problem knows. Any people knows.
Kristin:
Walter:
Beautiful. Be
Kristin:
Oh, senior Massimo. My teacher would be so disappointed in me right now. My teacher, no, I'm gonna give, I'm gonna give a shout out to my teacher Massimo and tell him I'm sorry that I've
Walter:
The, we talk about the Moscato grapes now. Okay. The pav, the is the city close to us and the Moscato grape that come from za Moscato of the Moscato of is the Zoe line. We call Zo line because, uh, in the, all the, uh, Greek language is, um, Zoe means natural and life or together with the WWF dedicated to the protected and danger animal in wildlife. This label of Moscato is dedicated to the turtles. Otherwise is dedicated to the other animals. Moscato is very similar. Toity really is very close. Also the area, but is easy to drink, uh, every day and usable for cocktail, the Sarah cakes and times of the word mu come from the Roman aids, uh, when it was called a peaches, because it is very, Sweden is sweet and attract the insect piece. Uh, them is a change of the name to Moscato.
Walter:
That means fragrance
Kristin:
Great. I might have to get that recipe from you and I'll share it with our listeners. And I think you mentioned Zoni is that the dessert that has the cream, the CRE filling? Is that what that is,
Walter:
Is, is the cream yeah. Made with the Moscato and the X red X, uh, try it is
Kristin:
Beautiful. Oh, I remember that for when I lived in Italy. Oh, fantastic. I didn't know. You could make it with the sweet wine. That sounds delicious. Oh, that's fantastic. I mean, it's definitely very aromatic and it, I can, you know, the tropical notes and the floral elements make it gosh, so special. And I like that it could be just an upper AIF, but I'm gonna try to make that cocktail. That sounds skin
Walter:
That works? Yes. We sponsored the WWF. Yes.
Kristin:
Ah, that's so wonderful. I'm excited to hear that. I think our listeners will be excited to hear that also. Okay. That's
Walter:
Great. We, we, we live in, we live in, in inside to the, so for us is network
Kristin:
That's
Walter:
To, to, to the animals, to the, for us is, is normal.
Kristin:
Oh, that's so wonderful. And you, you chose one of my favorite animals,
Walter:
Which is the animal that you love more.
Kristin:
No, I mean, just sea turtles. I love sea turtles. I actually, you know, spent a, a summer in Greece just to help, uh, work for a group. Um, at the time they were called kata kata, but it was sea turtle protection society. And so I lived in Greece on a beach. I, I wish I had muscato back then, but that was really just a broke college student living on a beach, helping turtles, but, but it was wonderful. And in the United States, we have turtles in a few different places on the coastline and the south in Georgia. And, um, you know, I think there there's a lot we could talk about with turtles, but I, this is a wine podcast, so I'll save that for later, but I'm very happy to see that you are partnering with world wildlife on. That's great.
Walter:
Thank you very much.
Kristin:
Yeah. Okay. For our next wine, I think it would be great to move on to the 2019 Abazi Barbas D O C G. So could you tell us a little bit, I know this is the Barb grape, but could you tell us a little bit about the grape and the region for this wine as well?
Walter:
Okay. In the, in the region of the amount, there are 35,000 acres of Barb grapes. So which, uh, which, uh, is around 30% area, uh, the, and the area and the Albar is very closest 20 kilometer away. And this is the two best area for producing the B is, especially, we are talk about the Barb of as now, uh, which has, um, RO so soil give, uh, good acidity is better recall the region of the Latin name bar that is ins inable, which, uh, uh, refer exactly the region. Come back to the region of the bur. This is they ask the area is a strong, rude with strong character. And, uh, and the wine is, is, is what, uh, representatives area of is exactly of area of Alba. The theba is different, is same plant, of course, but its different are at 20 kilometer about, but it's more, uh, it's different. But now we talk about
Walter:
The color is very intense. Ruby red with the violet reflections. Speaking of speaking of taste is she is the main future with Blackberry and red reds. It's intense, spicy and the trim important traditional wine that, so there are combination for, for the tree together, all with the semi cheese, for example, for the Salam, the soup, the boiled meat, white and red meat with the pasta. But it's also, uh, can also be used as an Ingrid yet for the preparation of the Excel. And first and second courses, meat, I love for example, with the
Kristin:
For our listeners who maybe haven't been to Italy. Is it still the tradition that in, in Italy, when you have dinner, you have multiple courses. You have like two to three courses for each dinner, correct?
Walter:
Yeah. Con correct. Normally we use, uh, two or three difference anymore. Me personally, I change also the wine, but it's me baker. I produce so it's easy. I, this is different.
Kristin:
Of course that's wonderful that
Walter:
Use the three, four bottle for, for, for it dinner of course use one bottle and this is important also, uh, uh, choose the right bottle, the right wine. Because just for this reason, because you can not change the wine. So, uh, more is flexible. More is better.
Kristin:
I remember, you know, ordering anti pasta and then pasta. And so this is a good, neat course wine also, but it's flexible.
Walter:
Anti pasta, anti pasta. First, second, the Sarah and cafe it's complicated.
Kristin:
I love it. No, I love it. It's it's it's ritual. It's wonderful.
Walter:
Yeah. Yeah. I don't love it. Mix it all in, in one in, in the, in the only one.
Kristin:
Yeah. Um, I, I feel like in America we're messed up. We just do like one big meal. It's much more elegant to have multiple courses.
Walter:
It is the question of time, but probably it's question of time. Yeah. So we don't have time. So makes at all.
Kristin:
Yeah.
Walter:
Italy. Normally we spend the one hour, two hour for each. So it's normal that more time to spend and more possibility to choose.
Kristin:
I, I feel Bara is one of the more popular Italian grapes even with Italians. Is that correct? Uh it's it's widely, widely.
Walter:
Yes, but also in the rest of the
Kristin:
World estate, also in the rest of the world. Okay. There are so many Italian varietals. I love that. There's so many to try, but this is also one that even before I worked in the wine industry, I had tried, I was familiar with, you know, Sanvey and Barb and muscato and
Walter:
Yeah, but you know, you know, in Italy I have a 20 region, particularly all the 20 region have never defines wine. So it's, and of course each region prefer proper wines. This is normal. You know, intu can prefer the county inve in south, prefer another, invent it to another one in Inia another, the 20 region at 20 mentality. So this is normal, but all the wine all day wine is very, very good. So no problem choose what you want. All the wine all day is good. Italian
Kristin:
We're getting into summer. Summer is just around the corner. And this in the United States would be a great barbecue wine because I think it has like a little bit of spice, a lot of tannins. And uh, for those of us who aren't doing the anti pasta and the second, the pasta, if we're doing burgers, I actually think this would be a good burger wine.
Walter:
Yes you are. Right.
Kristin:
Okay, great. So we, I, I have one more wine that I would like to talk about and this one I, I don't have because it's a special wine that's coming to us for our anniversary. Um, we're so excited. This we've, as you have heard and no, because you partnered with us, the 40th anniversary of wine insiders is this year. And so our listeners don't know this, I've teased it a little, but we have a 40th anniversary collection of wines that are coming out and they're gonna be on in our online store in August. So we're so excited that you have collaborated with us and created a Prosecco. It's I mean, arguably one of the most popular wines that people love Prosecco. And I mean, it's just so special that we can have one from ABA Z. So we're really excited. Do you think you could us a sneak peek of what we can expect from the Prosecco that's coming this summer?
Walter:
Of course, uh, the, the PROCO the is produced with grapes. That name is ARA come from two region of the Northeast Italy, between Bena, between Bennet free, close to the area. The, the wine area is very big. Total is, uh, 75,000 acres, uh, is one of the best, no part in wine with the denomination of origin in the world. In term of quantity, you're thinking that the PROCO produces per year over 500 million bottles is, uh, very more of the champagne. For example, the producer three under million bottles. And that the kava that is two, two under to 250 million bottles about this is the three for the, the, the treatment most important part with denomination in the world. And so you, you see that the pro is the best one and, and many, many people ask me why pro is, was as strong and growing S in the world.
Walter:
I think that probably is for the mix of different reasons, is ed and contest just 11 to lemon. Um, it's modern because it easy to drink, but it's good quality and also have a good price because the popular price is not so expensive. And, uh, and the more represented the Italian spirit and the lifestyle of the Italy problem is this the reasons of course, all these, um, elements have generated a model, uh, also, uh, close to the
Kristin:
It is incredible. How, how many people now drink Prosecco. It has really become a huge celebratory. Uh,
Walter:
You love it too.
Kristin:
Oh, I love it. Yeah. When I, I'm not gonna tell you how old I am
Walter:
Massa. You, you have discovered the Prosecco in Italy or not.
Kristin:
I actually discovered it in Los Angeles, which is weird. I, I, when I came to Italy, I was a young college student, so I had very little money and I had like the house table, red wine, you know, I didn't really, yeah. Explore a lot. And, you know, I was young. So I think I was, I didn't have an, a pallet that could appreciate many different things. So, uh, it's only been in the, you know, in my thirties that I really got into wine. And then when I turned 40, I had a
Walter:
Um, yes, the, the states in the world that is more consumer and more consumer is exactly this UK, uh, USA and Italy is the, the first three awards. Yeah.
Kristin:
And I think it, for many people here, at least, or at my party, it was the, the, the first drink of the night. It wasn't just to toast, although it is a good, you know, sparkling wine to celebrate, it was the first drink of the night. So when people were arriving, you know, poor little Prosecco and people just sort of start mingling, which I think is great. It's the opening of the party. You just pour a little Prosecco. Everyone feels like they're in a mood. And, um,
Walter:
Yeah, actually I have also introduced the, the new P wine is the sparking wine. They talk about the pink rose, not only the white, but also the rose is very nice, very, very young. And, uh, in spirit start to, to work very, very well.
Kristin:
Do SoCo is huge. Worldwide Italians drink a lot of Prosecco always. Or is it new? Is it a new trend in Italy also? Is this a more recent?
Walter:
No, it is a, is, uh, more 30 years that, that, that, uh, consumer pro se in Italy. Uh, but, but, uh, in the last, uh, 10, 15 years has grown up very well all over the world. Also in Italy is developed better. Of course, because before is just the titution is in north, in north part of Italy. So VE depart north in the center of this south. Yes. His nos, but, uh, not cons. The consumption is not so big now is developed all over, but not only Italy all over in the world, also, also in Africa or in Korea or in like Canada, or you want all over the worlds. The
Kristin:
Is a little bit sweeter, I think, than, uh, sparkling wines you would associate with champagne, for example. And so it makes it a good dessert wine also. So I mentioned that it's a good wine to start the evening, but it's also probably pairs well to dessert. Is that, am I right?
Walter:
Um, here is, is a technical questions. No, because it's possible. If you wanted, we can talk about, of course, uh, the 80%, 85% of the pro market that's sell in the world is named extra dry,
Kristin:
Extra dry.
Walter:
Yeah. Extra diet is not, uh, uh, like do you think extra dry, super dry. It's not this extra dry is the name. That means that contains sugar naturally sugar from 12 to 16 grams per litter. Okay. This is what, get this little sweet sweetness. Then this also the, the is, uh, less, less sugar. So 0 0 2, 3, 4, 5, 6 grams litter of natural sugar. Um, so is more, is more dry. Then the possibility also have the, uh, the super dry
Kristin:
Well, Walter, I know we're running out of time, so thank you so very much for joining me today. We have been huge fans of, of a Z wine at wine insiders, both me and our customers. So I'm just so grateful. We get to talk to you and we're really looking forward to the Prosecco. So I I've just really enjoyed this hour. So thank you. And hopefully we'll have you on the show again.
Walter:
I'm also very happy to, to know you and talk about the wine today with, with you and all the people. And, uh, I thank you. All the people that, uh, appreciated the Italian wines.
Kristin:
Thank you so much. Okay. Cheers.
Walter:
Thank you.
Kristin:
Today on the podcast we tasted three Italian wines from Abbazia:
To enjoy a discount on these wines and more use the promo code TURTLE40 on your next purchase of wine at Wine Insiders.com.
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As you heard in the podcast, we are celebrating our 40th anniversary this year and in August we will be releasing a Ruby Collection of wines available only at WineInsiders.com, leadersin online wine. Get better wine, delivered in just days.