Ep. 1966 Wayne Young interviews Moreno Ferlat | Clubhouse Ambassadors’ Corner

This podcast is brought to you in association with La taverna Friuli, the definitive podcast on the wines of Friuli Venezia Giulia. L'Ateverna Friuli is a proud supporter of the Italian Wine Podcast. I'm host Wayne Young, and if you're a fan of the Italian Wine Podcast and wanna take a deep dive into this fascinating wine region, visit latavernafriuli.com or wherever you get your pods. Welcome to this special Italian wine podcast broadcast. This episode is a recording of Clubhouse, the popular drop in audio chat. This Clubhouse session was taken from the Wine Business Club and Italian Wine Club. Listen in as wine lovers and experts alike engage in some great conversation on a range of topics in wine. If you enjoy listening, please consider donating through italianwinepodcast.com. Any amount helps cover equipment, production, and publication costs. And remember to subscribe and rate our show wherever you tune in. Hi, everyone. Welcome to another installment of Clubhouse Ambassador's Corner in partnership with Lata Vernafulli with Wayne Young. So for today, since we've had Wayne for, I think, almost, six episodes now. Right? I what? Account. Three three. Yes. Since we've started doing the, brought to you by. And I think we did, I think, three or four before that. Yeah. So about six episodes. Yeah. You're my Yeah. That's that's really amazing. So I I I really enjoy co moderating with Wayne. And so before we begin, I wanted you, Wayne, to talk more about Lata Verna Fuly. Okay. Well, Lata Verna Fioli is is my podcast that I started doing as Clubhouses, back in, I think, 2022 or 2000 maybe even 2021. Yeah. Exactly. During twenty twenty May. Yep. You had just turned 39 Right. At that time, Moreno. My that first episode that I did, it was his birthday the day before. Wow. So, yeah, so so 2021. So we've been going for three years, almost a 100 episodes. And, yeah, like I said, I started with Clubhouses during the pandemic. Mhmm. And then I moved it into sort of a recorded podcast and started putting them up as a as a recorded podcast. And I kept doing Clubhouses for a while. But, unfortunately, the people who I was partnered with were very inflexible at the time as far as, scheduling was concerned. So I decided to move on. And, now I am in the Tasting Academy of Colleoni and Tali del Frilly, where I've been for the last two years. Okay. And, yeah. And this is where they've given me my little home here in the corner of the Tasting Academy in, Corno Di Rosazzo. So that's, Lanza Verne. I mean, it's a it's an expression of my love for Friuli and wines. I'm obviously not Italian. I'm an American expat living here in Friuli, since 2002. And I've been working in the wine business, since 1996. So it's been a long, long time. And, so Yeah. So, you know, no one is as enthusiastic about a place than somebody who comes from the outside. So, yes. I am, I'm I'm in love with Friuli and Udine and Friuli and Wine. So this is sort of my way of of giving back to to all of these wonderful producers who've given me great experiences with wine over the years. Yeah. That's an amazing story that you were able to carve your way, like, to, I think you're really good in terms of communication. And I guess doing this podcast as well for a lot of and a few as well as helping us on Italian one podcast is really something. So thank you so much for being part of us. So let's, begin with, asking you why did you select I know that he's your first producer on La Tableau Nafuli. So why did you select him for today's podcast? Well, apart from knowing Morena for for so long, he was sort of part of this. And we touched on this the last episode with, with, Filippo Butusi that we had, like, a tasting group here many, many years ago that we would get together once a month, and he was part of that. He came in because he was working at Livio Filuga with a good friend of mine and another guy in the cellar. So this sort of ragtag group of wine lovers and producers started getting together, and he started bringing his wines. And I was, like, in love with his wines right away. And I remember, like, even way back then when he was just a young dude in his twenties, I was saying, Moreno, your wines you and your wines are gonna be famous. So, I've always been one of Moreno's biggest fans. So did you also discover the wines of Ferlath when you first met him? Or Yes. Yes. Not only did I meet Moreno, but he brought his wines to these these monthly tastings that we were doing. And, from the first time I tasted his wines, I was always super impressed with, with his stuff and, especially his, Cabernet Franc wines. So, I'm I'm a big fan of his wines, and we'll talk about that as the as the podcast goes on. But, yeah. So I've known his wines for as long as I've known him. So, yeah, like I said, big fan. Big fan of Moreno as a person and big fan of his wines. Okay. Okay. So, yeah, I look forward for the discussion about the wines too. So for the learning objectives, since, a lot of our ambassadors are also Italian wine ambassadors are actually fans of Roody, Vanessa, Giulio. What are the learning objectives that we should be expecting in this interview? The thing that's most important for me is getting to know the area of Isonzo a little bit better, which is where he principally makes his wines, but not exclusively. So we'll talk a little bit about that area and what's great about it. And I just would like to talk to Moreno about how his wines have evolved over the years and and what's changed and, you know, what it is about Moreno that makes him, in my opinion, the best Cabernet Franc producer in Fruit Livencia Giulia. Thank you. Okay. So I'm going to now meet myself, and I give the floor to you, Wayne. Thank you, Laika. Really, really big pleasure to be here. Thank you for coming to the Tasting Academy all the way from Kormones today. Thank you to call me here. I'm really happy to be here and, to have a just a little chat about Yeah. Me and, my salad, my my brand. I'm really, obviously, happy also for the words that you say to me. I'm not as we say in English, I'm not blowing smoke up your butt. I'm very honest when I tell you that I I love your wines, and and you know that, I've always been, I've been a big fan. So why don't you tell me, like, sort of a little bit of the history of the Fairlough Winery? I mean, you know, this is, this is this is not a new producer. No. I'm, we are not big, but we are not new. Okay. We the the seller, is founded with my grandfather in the '50. In the nineteen fifties. '50. Okay. And, but, like, a classic agriculture company or something. So like, so not just wine. Not just wine. Wine was a part of with the animals also and the crops and everything. In the sixties when the, the wine industry started to get bigger in Friuli, my granddad was one of the 12 founders of Cantina de Proctorio de Cornhus. Oh, okay. And after I didn't know that. Couple of, I think, like, five years in coming out from that because they have a little bit of, misunderstanding. Okay. So it's coming out and starting to make wine for, just other producers. So make grapes, make wine, and sell the wine, like, for for other producer that bottling already in that time. Oh, so like bulk wine. Yeah. Exactly bulk wine. So after my granddad is, the salad passed to my dad. When my granddad can't work more because he was a bit ill, so I was retired, and my dad bring, bring in the the his experience in, in a in a seller again. Mhmm. And, in the the 2000, I, I was 18, and I decide to help my dad in coming in, in a cellar. And, the time we decide to change, the the idea, that we will stop to make not not stop, but we start to to bottle new wines with our label. And so we, decide also to change the the approach that we have in a in a vineyard. Okay. So we're starting to be organic Oh. At the time Back in 2000. Yeah. Exactly. But we don't have the certification for the time was not, important. No one asked. We starting to have t