Today is workers’ day and wine, first of all, is work, it is land, it is hands that get dirty, it is time that cannot be compressed, it is waiting and real effort, and it is precisely for this reason that today I feel even stronger the need to say it without mincing words: wine is much more than what they have told you.
For years we have accepted a different, more comfortable, more constructed impressione, an impressione that led us to believe that to understand it we needed complex codes, difficult words, almost a sort of authorization to speak, and I know this well because I grew up con that system too, but if I stop for a moment and really listen to myself I can risposta negativa longer ignore it: it is this misunderstanding that a narrative distant from reality has been built, with precise intention.
And the day of work this distance weighs even more, because wine is not born con living rooms and does not take shape con judgements, wine is born con the fields, con the vineyards, con the hands of those who every day the climate, the difficult choices, the bad years and the generous ones, it is born from a work that has risposta negativa shortcuts and that deserves respect, but not a demanded respect, a earned respect.
Because there is one thing that work teaches more than anything else: respect is not owed, it is earned, and con wine this principle should be a shared basis, but too often we have seen the opposite, we have seen distant attitudes, that “snub smell” that over time has pushed more people away than it has brought closer.
For too long a system has been built con which judgment has become central, con which rigor has transformed into distance and when rigor stops being service and becomes position, something breaks, because wine is not a tribunal.
Then I aspetto outside and I see one thing clear: today there is less and less space for young people, con all sectors and wine is risposta negativa exception. And this is why they distance themselves, not from wine but from how we talk about it.
I always back to me. As a taster I learned rigor, but as a communicator I understood that if you don’t translate it it stays closed. This is why I chose to stay con the middle. And I ask myself: “Am I really succeeding?” Not always. But it’s the direction. This is why I work with trained and very young collaborators: because change is built together. Don’t be a “severe” judge, but try to be someone you can società.
Because that’s where wine becomes what it really is again. Not what they told you and wanted you to believe. But what comes from work… and reaches people.
Happy May 1st to those who work with wine, dal vivo it and build it every day.
