Gianluca Colo, Sales & Marketing Manager at Cantine Buoso chatted to us about us the winery, the challenges encountered in the export market and also recommends his favourite wine for those summer hot nights. The winery is located in Caorle, near Venice and grows a wide variety of grapes, from Merlot to Cabernet Franc, Pinot Grigio, Sauvignon Blanc and Glera (Prosecco). Cantine Buoso will be participatating in the Wine Pleasures Workshop Buyers meet Italian cellar (BMIC) which will take place this 4-6 November in the region of Arezzo, Italy. Here are Gianluca’s answers to our questions:.
Tell us about the history of Cantine Buoso.
The four Buoso brothers started to produce wine during the early 1970’s and step by step the company and the production have grown. The farm now boasts 86 hectares with 8 different types of grapes. The new technologies and ideas have allowed the Cantine Buoso to be one of the most significant wine producers in the Venetian area.
What makes your Prosecco stand out?
Every production area has its own characteristics. We have two in particular: one is that the vineyard is on an ex-lagoon soil which contains many fragments from shells and the second is that we are 3 miles away from the sea and the daily breeze gives a typical richness to our wines.
The American market is the widest market for Italian wines and the consumer has a deep knowledge of the difference between industrial wine and artisanal production. Everybody talks about the quality but it is not easy to find. Only a full control process from the vineyard to the bottle can guarantee the real taste of any famous grapes from Veneto like Pinot Grigio or Prosecco.
How would you compare the workshop methodology at Wine Pleasures to a large-scale wine trade fair? What are the strengths and weaknesses of both?
We have a large experience in trade fairs and we prefer to have 5 good meetings with interested customers rather than to talk to 100 people who spend the day drinking and walking around a fair.
Which Prosecco would suit best a summer aperitif?
The most indicated Prosecco for aperitif is the Extra Dry, the Charmat method produces a residual sugar range between 12 to 17 grams per litre and the lower level is the most preferable for the consumer.
If you are a wine importer and would like to attend the upcoming Workshop Buyer meets Italian Cellar (4-6 November 2013) as an invited buyer and meet Cantine Buoso there are still places available!