Marco Piccoli: Something to me that’s very unique and very, very great with the Niagara wines is how food friendly they are. There are wines that you can taste them like this, the breakfast of champions.
Female: That is my motto.
Marco Piccoli: Or maybe you can just go on and just try it with a lobster as I said or any other food. But they don’t really—not necessarily all the time need a food.
Female: Yes. You can just drink it. They are easy drinking.
Marco Piccoli: Correct. Especially during summer. Nowadays, there are very fresh wines to enjoy during summer.
Female: So with all the time blending and everything, I mean, how many days a week do you put in at the wineries? Is it sort of your life? Is this what you do?
Marco Piccoli: Yes.
Female: It’s your life, right? So how often do you spend at the winery?
Marco Piccoli: As much as I can. I like it. And during the Saturdays, I like to come over and go through the tanks and taste them especially through the barrels. I think the barrels is the most exciting tasting that I can have because the wines change a lot. Some people look at this, how can it change? Is there something wrong? Actually, you see them changing. You taste them months after months, weeks after weeks and you see actually how they evolve their aromas or their structures. And you see them growing.
Female: Yes. It’s kind of a child, right? Picking it during harvest. During harvest, I’m sure you’re working a lot of hours, you’re putting a lot of effort into it and then you’re putting everything into stainless steel tanks and then barrels and then tasting along the way. So it’s a 365 job, you know, 365 days a year.
Marco Piccoli: I’m doing vintage, yeah. All the time I’m here, mostly on Saturdays and Sundays—Mondays.
Female: Well you know, tasting wine isn’t that bad of a job. You’re right, somebody has to do it.
Marco Piccoli: I little of that aside, when you do really what you like to and it feels like you’ll never go to work.
Female: I mean, that’s when you find the job you love, you’re going to do it everyday in your life.
Marco Piccoli: I’ve been lucky for that. Definitely, I think it’s a big luck because I did realize since the beginning, since I was very, very young with what I really wanted to do and then I have to change my mind on that. Actually, the longer that I work in this industry and the more that I’m sure that that was the choice that I want. And after, I end up working here at Jackson Triggs in September 2005 for the vintage. And I realized, this is really the ultimate dream.
Female: Yeah. This is the dream. You are kind of living the dream.
Marco Piccoli: Yeah. I think so. It’s a beautiful facility and the mentality that is behind that. It’s not only what you see, it’s also what you don’t see that makes these things special.
Female: Kind of like the wine. You know, it’s not what you see, it’s something that you don’t see that goes into the glass.
Marco Piccoli: The philosophy in the winery is very important. When we’re talking about wine industry, philosophy I think is the main key. Philosophy of the quality, philosophy of tradition, philosophy of doing a nice environment. These kinds of things are the best rules of business to me, and definitely the quality is coming. But this has already supported something to operate.
Female: Well, everybody here in Ontario, we thank you for bringing your European skills, your new world or old world all into building a wine culture here in Ontario. We thank you for that.
Marco Piccoli: Well, you’re welcome. Thank you. Cheers.
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