I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Angelo Guy on the show.

on the show, hello sir, how are you?

I'm fine.

So your dad stopped buying grapes in 1961.

Yes.

And that's also when you started at the winery. What was that period of time like for you?

Well, I was a beginner because I just left the school. I was 21 years old at that time, I joined the winery and my father asked me instead of working

the cellar, he told me why not that for me it could be a good experience to spend time in the vineyards.

And I worked for almost seven years in venues.

And I believe that this was a very useful time for me, very profitable,

because I introduced my feet in nature and there was at the time a man the name was

a Gino Gino that was the responsible of Ben and he started trying to teach me. In the same time I went

even to school to university for years and but I had the time to practice with the culture and the school of this

genome this man that was charged having taking care of our vineyards was precious for me.

And I learned.

What did I learn?

Apparently some, I learned some steps that could seem not useful for me because I never would

have to do this kind of work working manually in the vineyards and so on. But I started understanding

more about the time that work needed to be done. For us that we are artisans, craft people, is important even to

understand the kind of work that our people is doing in the vineyard and how the work can be done in a right way.

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