Our Store is filled with bottles – but it’s people who make the bottles, bring the bottles here, so we can ultimately sell you the bottles.It’s a people business more than folks realize – and we’re very lucky to know some special people.Nick Mucci is an important person for us.He brings the stories from the people he works with (wineries) so we can understand what makes these wines so special.To help you understand why Nick and his wines are so vital to our stores – we asked him a few questions, read (or watch) along and learn a little about why we love Nick (and his wines)!
1.What Part of Italy Should we(consumers) be paying more attention to?
Campania!! There’s loads of volcanic terroir, tremendous diversity both as far as varietals go and from a vineyard/terroir perspective. For example you have an active volcanic situation at the Campi Flagrei and Mount Vesuvius where winemaking is prevalent. Plus the Avellino, a stunningly beautiful production zone in the middle of Campania. Here you have wines that grow well above 500 meters in a climate so different from say the Amalfi Coast just an hour away. Lastly, there are great wines coming from the lesser known Roccamonfina, a dormant volcano that erupted before the Roman Empire came to be.
Varietally speaking, for starters you find some of the world’s oldest known varietals including Falanghina, Greco di Tufo, and Aglianico. Not to mention Fiano, in my opinion Italy’s most important white wine. Yes, I went there!
More recently we’ve seen the comeback of grapes like Asprinio, Pallagrello, Casavecchia, Piedirosso and many more. This is happening all over Italy as well, but it’s the potential for these grapes in Campania that has me very excited. Each has its own unique style, different from the last.
2.We're both first time parents - what was something about having a child that you weren't expecting?
How funny kids are. Our daughter is only 14 months but she’s a riot. She loves to dance and she definitely has the Elaine from Seinfeld down, plus all sorts of head bops.
3.Let's address the Elephant in the room - mozzarelladi Buffalo, what's your pick?
I’m going to get into a lot of trouble for choosing sides, but I have to go Casertana, which has more salt and is a bit firmer. I’m a sucker for salt, and the Casertana with a glass of rosato is out of this world!
4.Duringquarantine you haven't been able to check in with your producers in person - how have you handled staying in touch?
Lots and lots of facetime or WhatsApp. We have a really strong connection to our producers, many of them I speak with weekly about goings on in Italy whether it’s soccer or politics or who knows what. So in a way this was already happening, but even to make sure my producers knew we were in this together I’ve done my best to keep even more in touch with them. The video calls have been great though, in order to see what’s happening in the vineyards from a few thousand miles away.
5.What's your desert Island drink (Can't pick from your own book)?
I’m a pretty simple man. Aperol Spritz…in fact I need to buy a case of Aperol from you.
6.What's the first 90's album you bought? Do you still play it today?
I think it was Rage Against the Machine’s original album. That or Green Day Dookie. Good memories, but I honestly couldn’t get through either album now, my tastes have certainly changed!
7.Italian white wine is still often overlooked or relegated to Pinot Grigio. What are some Italian white varietals that you wish people would look for as alternatives to the more predictable choices?
I think Sicilian whites like Grillo or even Cataratto can work as well. The sun in Sicily helps round on the fruit and it’s easy to find ripe, plump styles of wine that are easy to enjoy.
I also like Grechetto from Umbria. It’s perhaps a bit more rustic but these wines can often be found with a touch of residual sugar and are super enjoyable.
I think what throw a lot of people off is the acidity in many Italian whites. This is why I love Falanghina as it’s got good acid but also plenty of fruit to drive through that acid.
8.Along with the Caucuses, Northeastern Italy is home to some of the oldest “orange” wine producers. What do you have to say about an ancient practice that has been revived as a huge industry-wide trend?
I am embracing it and I think there are many varietals in Italy that lend themselves towards this style, outside of Fruili. What I don’t really like is that it feels like orange wine is being made from every known grape varietal out there, much like we are seeing with pet nat. If you take out the cool factor and attempt to judge the product in front of you I feel there is a lot of mediocre orange wine on the market currently.
What I feel is super important when selecting wines in general is finding wines that are made with purpose. What I hope for the many orange wines being produced these days is that they are made for a reason beyond taking advantage of a trend.
9.How discerning of a palate does Chiara already have, and has she been put to work for the family business yet?
She definitely knows what she likes and it’s mostly aged Fiano or anything with bubbles. She’s had a nose in my glass since she was two months. Hopefully she will be a super taster! I put her to work by posing for photos on my Instagram which clearly helps move the needle and sells wine.
10.In your conversations with producers, what are the most challenging aspects that lockdown presented for Italian winemakers?
I had one producer in Calabria who physically couldn’t get to his cellar as it was located outside of his village. That was certainly a challenge for him personally. I think it came down mostly to their market, particularly in Italy disappearing, and thus money beginning to dry up. For those really struggling it makes the decision to bottle another vintage before knowing where and how you are going to sell the previous one quite challenging. I think many larger producers will be forced to sell fruit this year, otherwise there will be a huge backlog of product on the market that may impact pricing overall. I can’t stress how important it is to be supporting the small producer during such a time.
