Hosts Bryan Hattingh and Jonathan Shaw interview third-generation master distiller and wine producer George Dalla Cia on Risky Business. George shares his family's rich history in Italian grappa making, dating back to his grandfather in the 1920s, and how his parents relocated to South Africa. He discusses the pioneering creation of the first South African grappa, the legendary Rubicon Bordeaux-style blend at Meerlust, and the development of Dalla Cia Wine & Spirit Company alongside their Italian food and wine bar, Pane E Vino, in Stellenbosch. The conversation covers the intricate 10-step distillation process of grappa, the creation of a 10-year oak-aged grappa, overcoming international trade registration battles, and navigating current challenges within the global and local wine markets. 

Find more at https://riskybusiness6.wordpress.com/ or https://www.cycan.co.za/