Pieter Colpaert

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.

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.

And the most recent vintage retails for, I think, around $350 a bottle in the U.S.

And the most recent vintage retails for, I think, around $350 a bottle in the U.S.

And the most recent vintage retails for, I think, around $350 a bottle in the U.S.

You know, it's the same as any luxury product, really. There's the rarity factor. Because with such limited production, the magma is just simply much harder to come by. And then there's also the age of the vines, because the magma comes from a single vineyard of pre-Phylloxera vines. Pre-Phylloxera? Sorry, sorry. So this is pretty technical. Time for some wine history. All right.

You know, it's the same as any luxury product, really. There's the rarity factor. Because with such limited production, the magma is just simply much harder to come by. And then there's also the age of the vines, because the magma comes from a single vineyard of pre-Phylloxera vines. Pre-Phylloxera? Sorry, sorry. So this is pretty technical. Time for some wine history. All right.

You know, it's the same as any luxury product, really. There's the rarity factor. Because with such limited production, the magma is just simply much harder to come by. And then there's also the age of the vines, because the magma comes from a single vineyard of pre-Phylloxera vines. Pre-Phylloxera? Sorry, sorry. So this is pretty technical. Time for some wine history. All right.

The Phylloxera was an insect pest. in the late 19th century, and it caused this huge epidemic, which destroyed most of the vineyards for wine grapes in Europe, especially in France and Italy. So winemakers started ripping out most of the infected vines, and then one of their main solutions was to plant imported bug-resistant rootstocks and graft new vines onto them.

The Phylloxera was an insect pest. in the late 19th century, and it caused this huge epidemic, which destroyed most of the vineyards for wine grapes in Europe, especially in France and Italy. So winemakers started ripping out most of the infected vines, and then one of their main solutions was to plant imported bug-resistant rootstocks and graft new vines onto them.

The Phylloxera was an insect pest. in the late 19th century, and it caused this huge epidemic, which destroyed most of the vineyards for wine grapes in Europe, especially in France and Italy. So winemakers started ripping out most of the infected vines, and then one of their main solutions was to plant imported bug-resistant rootstocks and graft new vines onto them.

But so around the slopes of Mount Etna, the little bug, the piloxera, didn't make it past a certain altitude. So there, they still have a fair amount of ungrafted vines from the original rootstock that are more than 100 years old. So those are vines that are super rare and distinct. And then also, you know, these old vines, they produce grapes with more concentrated flavors, more complexity.

But so around the slopes of Mount Etna, the little bug, the piloxera, didn't make it past a certain altitude. So there, they still have a fair amount of ungrafted vines from the original rootstock that are more than 100 years old. So those are vines that are super rare and distinct. And then also, you know, these old vines, they produce grapes with more concentrated flavors, more complexity.

But so around the slopes of Mount Etna, the little bug, the piloxera, didn't make it past a certain altitude. So there, they still have a fair amount of ungrafted vines from the original rootstock that are more than 100 years old. So those are vines that are super rare and distinct. And then also, you know, these old vines, they produce grapes with more concentrated flavors, more complexity.

Listen, I will gladly admit to waxing poetically about this wine. So let me wax on for just a little bit longer. Another important factor is the aging process. because the Susukaru is a wine that you're supposed to enjoy when it's young. And then the Magma is aged for one and a half years in special epoxy tanks, and then another one and a half years in the bottle.

Listen, I will gladly admit to waxing poetically about this wine. So let me wax on for just a little bit longer. Another important factor is the aging process. because the Susukaru is a wine that you're supposed to enjoy when it's young. And then the Magma is aged for one and a half years in special epoxy tanks, and then another one and a half years in the bottle.

Listen, I will gladly admit to waxing poetically about this wine. So let me wax on for just a little bit longer. Another important factor is the aging process. because the Susukaru is a wine that you're supposed to enjoy when it's young. And then the Magma is aged for one and a half years in special epoxy tanks, and then another one and a half years in the bottle.

So that allows it to develop even more depth and nuance. So that also means more flexing to whatever company you happen to be in at that particular moment in time.

So that allows it to develop even more depth and nuance. So that also means more flexing to whatever company you happen to be in at that particular moment in time.

So that allows it to develop even more depth and nuance. So that also means more flexing to whatever company you happen to be in at that particular moment in time.