Pieter Colpaert

Well, this wine that I was talking about, it had none of that kombucha flavor. This winemaker, his goal was to let the grapes and the character of the Etna volcanic territory shine through in his wines. And you know, the best part of it is it sells for maybe like $30 a bottle in the US, which, you know, it's quite expensive. It's no like barefoot or two buck chuck.

But for a wine of that quality, I think it's a steal. Because also, you know, there are risks to the natural winemaking process.

But for a wine of that quality, I think it's a steal. Because also, you know, there are risks to the natural winemaking process.

But for a wine of that quality, I think it's a steal. Because also, you know, there are risks to the natural winemaking process.

So, you know, winemakers typically will be using commercial yeast and additives to prevent spoilage and to have a more stable and consistent product. So, you know, not a commercial, but this guy Cornelison, he has to be super diligent in his winemaking process, in the grapes he selects, how he stores the wines, etc.

So, you know, winemakers typically will be using commercial yeast and additives to prevent spoilage and to have a more stable and consistent product. So, you know, not a commercial, but this guy Cornelison, he has to be super diligent in his winemaking process, in the grapes he selects, how he stores the wines, etc.

So, you know, winemakers typically will be using commercial yeast and additives to prevent spoilage and to have a more stable and consistent product. So, you know, not a commercial, but this guy Cornelison, he has to be super diligent in his winemaking process, in the grapes he selects, how he stores the wines, etc.

So there's some irony there, you know, it's not intervening in your wine is more expensive and more difficult sometimes than tinkering with it.

So there's some irony there, you know, it's not intervening in your wine is more expensive and more difficult sometimes than tinkering with it.

So there's some irony there, you know, it's not intervening in your wine is more expensive and more difficult sometimes than tinkering with it.

Yeah, I mean, those are great comparisons. It's exactly the same where, you know, like with these commercial wines, you're adding a bunch of stuff. So you have a more consistent product. So it all kind of tastes the same. But that is because you're adding all these flavors to it by adding commercial yeasts.

Yeah, I mean, those are great comparisons. It's exactly the same where, you know, like with these commercial wines, you're adding a bunch of stuff. So you have a more consistent product. So it all kind of tastes the same. But that is because you're adding all these flavors to it by adding commercial yeasts.

Yeah, I mean, those are great comparisons. It's exactly the same where, you know, like with these commercial wines, you're adding a bunch of stuff. So you have a more consistent product. So it all kind of tastes the same. But that is because you're adding all these flavors to it by adding commercial yeasts.

And also, you know, it's the same with like, it's the reason why organic food is more expensive than non-organic food.

And also, you know, it's the same with like, it's the reason why organic food is more expensive than non-organic food.

And also, you know, it's the same with like, it's the reason why organic food is more expensive than non-organic food.

Yeah, I mean, there's some truth to that because to kind of continue my love story with the Susukaru, this wine, after I drank it, I started talking about it with my local wine guy. Of course, you've got a wine guy in every area code. I mean, you don't. They're really useful. I mean, so anyway, we were chatting about Frank Cornelison's wines.

Yeah, I mean, there's some truth to that because to kind of continue my love story with the Susukaru, this wine, after I drank it, I started talking about it with my local wine guy. Of course, you've got a wine guy in every area code. I mean, you don't. They're really useful. I mean, so anyway, we were chatting about Frank Cornelison's wines.

Yeah, I mean, there's some truth to that because to kind of continue my love story with the Susukaru, this wine, after I drank it, I started talking about it with my local wine guy. Of course, you've got a wine guy in every area code. I mean, you don't. They're really useful. I mean, so anyway, we were chatting about Frank Cornelison's wines.

And this wine guy mentioned to me that Frank produces what some people consider the holy grail of natural Italian wines. It's called the Magma. You know, the grapes are being grown on the side of a volcano. Clever. Yeah. And it's made from a single vineyard of 100-year-old Nerello Mascalese vines. So there's only a couple hundred bottles produced each year.