The world of the web is truly amazing, offering the opportunity to discover interesting things in my field. It was a great experience for me when I read about Loamatic Wine & Spirits, a wine importer. I was intrigued because the owner had an Italian name and surname. I asked her if she spoke Italian, and the answer was yes. The question arose because so many people, despite having Italian names and surnames, only speak English. I had a delightful conversation with Rosanna Pancotto. She told me that her parents grew up in southern Italy, in Puglia. Although she was born and raised on the Canadian prairies, she has a strong connection to Italy, her second homeland; her heart beats for her father’s and mother’s region. She told me that wines hold the secrets of our history, our traditions, and our culture. She travels to Italy often to continue enriching her career, visiting wineries and establishing collaborations with them.
She told me she worked for the government immigration office before dedicating herself to wine.
After traveling to Italy several times, she confessed that she discovered her true passion was for wine, so she decided to embark on a new adventure in this wonderful sector by opening this company and now also having an office in Rome.
She enriched her cultural heritage by studying to be a sommelier and attending wine courses. Rosanna Pancotto quickly brought a rich mix of political and business acumen to the Canadian wine import industry.
Rosanna’s deep knowledge of Italian wines, born of her deep love for them, and her dedication to superior service, make her a valuable resource for companies wishing to navigate the complexities of importing Italian wines to Canada.
Her commitment to excellence ensures that every interaction with Loamanic Wine & Spirits is informative and enriching. One thing I share with Rosanna is being able to try to make our unknown wine heritage known, yes because Chianti, Amarone, Sassicaia and many others are part of our known heritage.
-Rosanna, speaking of communication, don’t you think that if people knew about wine tasting, they’d be looking for new, unknown but excellent wines?
Certainly, and that’s why I offer private online tasting sessions.
For the past twenty years, food has gone hand in hand with wine. Don’t you think food culture should be shared, even if not in depth, along with wine?
For my clients, it’s best to keep food and wine pairings simple. Pairing means allowing the customer to understand how wine can create a different experience with each food selection. This way, the customer can make informed wine choices.
Do you think food and wine tours are very important?
Certainly, because these food and wine tours give them the opportunity to expand their knowledge not only about wine but also about the region, its history, and, of course, its traditions.
-For you, creating small courses on wine, on food (but always wine-related), on spirits, and on cocktails is important.
Yes, because the art of wine isn’t about getting drunk, but about savoring the producer’s hard work with every sip, and food helps enhance the flavors. Overall, it’s more enjoyable. Expectations around spirits and cocktails have also changed; there’s a newfound public interest in these drinks.
What do you think about the return of “AMARI” (herbal liqueurs) to cocktails, balancing tradition and innovation in mixology?
I think cocktail bitters are generally underrated. Customers can have a lot of fun with them. That’s why masterclasses and consumer education are so important—not just about style, but also about labels. People have become more selective about food, and they should be as selective about drinks, too.
Do you think collaborating with associations is important?
Yes, I think it’s very important. Building synergies helps improve and promote open communication, enhance individual skills, and, last but not least, resolve conflicts constructively. We could say that in the modern world, collaboration is the key to success.