Another Bottle Down

What does it take to preserve a winemaking legacy while preparing for the next 40 years?
About Emanuele Reolon
Emanuele Reolon is the Technical Director of Isole e Olena, an estate in the San Donato in Poggio UGA of Chianti Classico, Tuscany. Originally from the Veneto region of northern Italy, Emanuele brings experience from several Italian wine regions and a decade working with indigenous grape varieties in Romania.
In This Episode
Jessica Dupuy sits down with Emanuele to explore the history of Isole e Olena, the legacy of Paolo De Marchi, and the work involved in carrying the estate forward while adapting to a changing climate.
From the distinctive landscape and diverse soils of San Donato in Poggio to Paolo's pioneering vineyard selection and the discovery of 12 Sangiovese clones, the conversation explores how understanding individual vineyard sites can shape the quality and character of a wine. Emanuele also discusses Isole e Olena's historic decision to produce 100% Sangiovese outside the Chianti Classico appellation rules of the time, the importance of staying true to tradition while thinking beyond established practices, and the challenges of the unusually early 2026 harvest.
► SHOW INDEX ◄
00:00 – Introduction
11:16 – Meet Emanuele Reolon and Discover Isole e Olena
12:14 – The History and Landscape of the Estate
15:08 – Paolo De Marchi and the Focus on Sangiovese
17:25 – Emanuele's Journey Through Italy and Romania
20:00 – Joining Isole e Olena and Carrying on a Legacy
21:14 – Preserving Paolo's Vision While Adapting to Climate Change
24:16 – Understanding San Donato in Poggio UGA
29:32 – Vineyard Selection and the Discovery of Sangiovese Clones
34:14 – Adapting Vineyard Practices for the Future
35:57 – Understanding the Soils with Pedro Parra
40:15 – Building the Isole e Olena of the Next 40 Years
42:16 – A New Mindset and New Possibilities in the Vineyard
44:10 – Chardonnay and the Selection of 14 Vineyard Parcels
45:06 – Cepparello and the 100% Sangiovese Vision
49:52 – Preserving Roots While Embracing Change
51:18 – Wine, Society, and History
52:41 – The 2026 Harvest and Changing Climate Conditions
56:17 – The Early Sangiovese Harvest
58:28 – Adapting Winemaking to Each Vintage
1:00:06 – Closing Conversation
► CONNECT WITH ANOTHER BOTTLE DOWN ◄
Instagram: www.instagram.com/anotherbottledownpodcast
Website: www.anotherbottledown.com
YouTube: www.youtube.com/@anotherbottledownpodcast
► CONNECT WITH EMANUELE REOLON ◄
Instagram: www.instagram.com/emanuelereolon
► CONNECT WITH THE HOSTS ◄
Jessica Dupuy
Website: www.jessicadupuy.com
Instagram: www.instagram.com/jessicandupuy
Mark Rashap
Website: www.theilluminatedbottle.com
Instagram: www.instagram.com/illuminated_bottle
#AnotherBottleDown #EmanueleReolon #IsoleEOlena #ChiantiClassico #ItalianWine

Massimo Alois: Reviving Campania’s Indigenous Grapes and Wine HeritageWhat does it take to bring a nearly forgotten wine tradition back to life?
About Massimo Alois
Massimo Alois is part of the family behind Fattoria Alois, a winery in Campania, southern Italy, dedicated to preserving the region’s winemaking heritage and championing its indigenous grape varieties.
In This Episode
Jessica Dupuy sits down with Massimo to explore the story of Pallagrello Bianco, Pallagrello Nero, and Casavecchia, grapes that nearly disappeared and are now finding new life through the work of passionate local producers.
From Campania’s volcanic soils and the Alois family’s history to the challenges of reviving native varieties, the conversation looks at how wine connects us to a place and its past. Massimo also shares his thoughts on wine pricing, making wine more accessible, and why wine is about more than what’s in the glass. It’s part of the food, culture, and traditions that bring people together.
► SHOW INDEX ◄
00:00 – Introduction
11:29 – Meet Massimo Alois and Discover Campania
14:30 – The Alois Family’s History in Southern Italy
22:30 – Campania’s Volcanic Soils and Their Influence on Wine
25:00 – From Silk Production to Winemaking
30:00 – The History of Campania’s Indigenous Grapes
35:30 – Pallagrello Bianco, Pallagrello Nero, and Casavecchia
37:30 – Why Reviving Nearly Forgotten Grapes Matters
40:00 – Preserving Southern Italy’s Wine Heritage
45:00 – The Challenges of Reviving Indigenous Varieties
50:00 – Understanding the Wines of Alta Campania
55:00 – Wine, Food, Culture, and Affordability
1:01:22 – Misconceptions About Southern Italian Wine
1:07:15 – Exploring Campania: History, Architecture, and Culture
1:12:00 – The Connection Between Wine, Nature, and Landscape
1:13:17 – Closing Conversation
► CONNECT WITH ANOTHER BOTTLE DOWN ◄
Instagram: www.instagram.com/anotherbottledownpodcast
Website: www.anotherbottledown.com
YouTube: www.youtube.com/@anotherbottledownpodcast
► CONNECT WITH MASSIMO ALOIS ◄

Instagram: www.instagram.com/massimoalois/
►CONNECT WITH THE HOSTS ◄
Jessica Dupuy
Website: www.jessicadupuy.com
Instagram: www.instagram.com/jessicandupuy
Mark Rashap
Website: www.theilluminatedbottle.com
Instagram: www.instagram.com/illuminated_bottle
#AnotherBottleDown #MassimoAlois #ItalianWine #WinePodcast

On today's show, we have a short bonus episode with Mandi Nelson, the organizer of the upcoming fundraiser, Grapes for Good. This is a wine event in Austin, Texas, presented by ATX Somms and featuring local sommeliers pouring some of their favorite wines. Come out for a wonderful evening on September 13th from 6–9pm at Wanderlust Wine Co. in East Austin.
For tickets and more information:  Gapes for Good
This year's benefactor:  Good Work Austin
More info on ATX Somms
Mandi's new brokerage company- Communal Wine and Spirits

On today's show, Mark sits down with Paolo Bava, winemaker and head herbalist of Cocchi Vermouth. In the late 1970s, Paolo's father purchased Cocchi Vermouth, and a few years later Paolo enrolled in Enology school and took an herbal infusion course. He was hooked.
Paolo describes the various infusions of wine and herbs, including Barolo Chinato, Vermouth, and Americano, in comparison to water-based bitters such as Campari. He also digs into the historical importance of these wine-based beverages, as well as the history of Cocchi Vermouth.
More on Giulio Cocchi Here
Jessica's book Italianity with a chapter on Cocchi Vermouth

Alberto Navarro has spent much of his career thinking about tequila from nearly every angle.
He began in consumer marketing before moving into the spirits world with Casa Pedro Domecq and later Pernod Ricard, where his work took him from commercial leadership into global tequila education and advocacy. He became closely associated with Olmeca, Altos and the Tahona Society, helping teach bartenders and the trade about tequila at a time when the category was still working to move beyond its shot-and-salt reputation. He later became an independent consultant and wrote Larousse del Tequila, an award-winning reference book on the spirit.
Today, Navarro is CEO and Maestro Tequilero of Loco Tequila, an ambitious project based in El Arenal, Jalisco, built around the idea that tequila can express place with the same seriousness we give terroir in wine.
Loco takes an unusually detailed approach to production, from mature estate-grown Blue Weber agave and a second, more exacting jima, to slow oven cooking, tahona and roller-mill extraction, and separate fermentations in wood, concrete and stainless steel. Those components give Navarro a palette from which to build the final tequila. For Loco Puro Corazón, the distillation is even more selective, retaining only the heart of the run rather than recovering heads and tails for later use.
Jessica sat down with Alberto to talk about his path through the tequila world, why El Arenal matters, what terroir means in a distilled spirit, and the thinking behind a tequila designed to preserve agave character rather than disguise it.
The Loco Tequila Story