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, Marco Tanesa of Agnostro on the show today in the Campania but fermented in Sicily.

Hello, how are you?

I'm super well, thanks.

Very nice to see you. My pleasure. Thanks for coming along.

So you live in Milan today and that's where you were born, but then you also have a connection further south.

Yeah, exactly. It was just a coincidence. I was born in Milan because I'm the second of two and my grandparents live in Milan.

So my mother in order to get some help with a second baby.

She moved here for a bit, but just one month really.

So I really grew up and think of myself as an original Campagna guy. You ate the food of the place. Yeah, I grew up in a small village in the middle of nowhere. We are not close to Naples. We are not close to anywhere. You just imagine a little village of 10,000 people surrounded by mountains.

So it's very bucolic when you think about the Italian countryside. This is where I come from.

The only interesting point is that differently from the idea you might have of the south of Italy. I come from a cool area, fresh.

I mean we are in the middle of mountains so the temperature there is low and very often actually lower than Milan.

This is an implication on the probably personality of the people,

but also for what we are concerned on the graves, wines and the foods.

Was there a history of winemaking and the family?

No, not a role.

There was an history of food in the sense that my father runs two supermarkets, but we have

the thing that my father used to run supermarkets in the small village, the south of Italy 50 years ago.

So it's really a time when you could barely speak about a supermarket.

It's like a grocery store and I grew up in a family where

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