Ep. 56 Monty Waldin interviews Marco Moroder (Moroder Winery) | Discover Italian Regions: Marche

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian wine podcast with me Monty Walden to them in the Marquay at the Maroda winery with Marco Moroda, who's the winemaker and manager there at the moment. That us a little bit about your family history. So hello, everybody. It's a family business, since, eighteen thirty seven when my ancestor founded the the winery. And, now it's my father, me, my brother, so the seventh, and the eighth, January more others. So we are located in the National Park of Connor Mountain, a small area face the sea. So the idiotic sea, the adriatic sea. So Venus's two hundred thirty eight meters above the sea level at the same time. It's less than one kilometers from the sea. What why did you you look a little bit like a surfer with your beard and your kind of slightly rangy look? Why didn't you just spend your life on the beach rather than working really hard in the vineyards? Motocross in the vineyard? Oh, you do motocross too. Alright. We can talk about that. So this is no longer the Italian wine, but cast is the this is the Italian motocross podcast. So, I mean, you know, do you do you literally drive around the vineyard on your bike looking for, I don't know, say disease or when the grapes arrive? Yeah. Everything. Yeah. Yeah. Yeah. That's quite fine the odds. So do you have race you have, like, any siblings, any brothers and sisters you race around or friends that you race around the vineyard with with some friends and, also act only my father, he said to me. So And he said he's a he's a motor fan as well. Is he? Yeah. It's motor fan as well. Who who's the better rider? Me of course. Yeah. Okay. Okay. So listen to tell us a little bit about your your vineyard, exactly the terroir, the soils. Why why it is so special being so close to the sea? Actually, the area is completely different from the rest of the the attic because the area is very shallow with sand, on on the beach, you have to work for, like, two thousand meters before the water starts to go deep while here, the sand is completely disappeared. And, the cost is raw. Rocky, the land, the carcharos, and clay. So limey, limestone. Yeah. Usually, you find white wine, white grapes cultivation on the coast while. Here, the historical, grapes of the area is multiple channel. So black grapes, cultivated on the on the sea. Story means that, plenty of the elder in his natural history story. So two thousand years ago, I already talked about the red grapes cultivated in the area of control. Okay. So so just interrupted him. So just tell me a little bit about pliny. What did he do? The history with, montepulciano grape? Historical red grapes of the area, it means that, even plinyo, the elder, when he's not Sistoria, a book writing written two thousand years ago, talk about the red grapes cultivating the area and the red wine produced on the corner of mountain. From the multiple Chania. From this variety of multiple Chania. So is the altitude of your vineyard? It's between two hundred and two hundred and fifty meters above the sea level, but at the same times less than one kilometers from the sea. Okay. So, and in terms of, wind and sea sea breezes, is that, is that a problem for you disease wise? Actually, it's something that help the grapes. Really? So, yeah, a lot of excursion between the days and night very windy during the night, especially during the night. Montepal channel is a late harvest variety. So it is helpful to have the the the wind and the and the salty air that helps to clean the grapes. So there's less disease pressure because of these salty winds, and actually it helps us on our biological agriculture. So when did you go organic? We had more than twenty years of our low impact agriculture and the complete certification since the two thousand and ten. So was that your doing? Was that your father? Was he happy that you changed? Alora, my father put the phone step, and I, me and my brother, we've completed. So now we try to be as much self sufficient and clean as we can. In the winery, we have a solar panel plan that give us one hundred percent of the energy that we use inside the winery, as well as, a new part of the weiner that was built underground using eco friendly material without change from any point of view, the landscape of the air, humidity and temperature is maintained naturally without using machine. So we tried to take care about the place that give his his hospitality to us. So what makes a a montipulciano based red wine from the cornoro different from your neighbors in Abruzzo? Is there a difference in style in terms of weight or texture or flavor or aroma? It is very different from many point of Yumba. Also, yes, for sure is for, the variety they clone different kind of graves, but, then you have to talk about every single producer, how they used to work with it. It's a very diplomatic answer. We are a lot of producer, and many of them are good producer, I think. Okay. So having tasted your wines, what I really like about them is you have a lot of, purity of fruit, which isn't always the case with organic wines. How do you how do you do the wine making? Like, presumably you handpick the grapes? I I think you're talking about the aion. That is our youngest version of prosiconder. So, yes, it's a wine where we try to have the bigger extraction of the fruitteness of the grapes. So, we play with the aromatic part of the of this variety. And, so no influence of oak is an harvest that, happens around. It depends from the vintage, of course, but is around, September I said before that is a low. It's, late harvest variety. So usually for our reserve is a is a is a grapes that we harvest in end of October. So for the eye on the fruit forward one, you wanna sort of slightly only have this kind of crunch fruit. When you talk about flavor, what kind of flavors would you be looking for in the inner multiple chiano? That's a sort of fresh style. Vichola. That's like wild cherry and blackberry and, and, poquino de roze, a little bit of roses. And what's a good local dish for a fruit forward fresh multiple chironom based red. Actually, Russo Conner is known for being the red marine wine. So the red wine that you also match with some kind of fish, of course, we're thinking about fish with the extractor. So here are typical things the stock fish alonconetana or the Stocafeezas or the emotionally, spaghettico emotionally that is, wild and dop version of mussels that grow here in the area of Porton marble, but to also, in the ion, you can also match it with a good pizza. Okay. Now what about your top one, which is the Dorico? So, yes, it's the four level. So, we skip the classic version and the corner reserve and go into the Grand crew. Same Dorico. Dorico is, is a particular wine from any point of view. It's a wine that we don't produce every vintage. It's a selection of the best grapes made during the harvest. So it's not a specific piece of the vineyards, but every here when we decide to do it. This can be different. And So when the motorbike comes in, you see your your screw up driver around the wheel, well, that little bit could go into into the door, go. All that little row over there, probably not. Yeah. Correct. Okay. So clearly have a lot of fun years. Now, but you are very serious in terms of the winemaking because you are the oaking of Montaport Chiano, great, can be difficult. So you can either destroy the wine, or it can really help the wine. What's your attitude with the Dorico and the oak caging for the Montaport on it? We try to balance the Oak influence, with every vintage and with how can be different every vintage from one from the others. And, actually, we are out with the two thousand and thirteen, and, that one is a wine that spent on Barrick, half on Barrick, and half into no five hundred liters, thirty months, but not, of course, knew a balance of one third. So when should you ideally drink a multiple chano red from, the cornoro? Good question. It's we did a vertical few months ago, starting from the nineteen ninety. And I think that that one was one of the best vintage that we tasted. It's a wine that you can wait ten years to to starting to have the face. But are you changing your wine making because we live in such impatient times we want in results, instant gratification. We want to, we don't want to age our wine for five, ten, fifteen years. How do you get around that? We actually keep in our winery for one here, the the bottles before start to release it, to give to the market, a wine that start to be ready. So you don't have to wait all this time. But at the same time, since you have the passion and the patience for waiting, you can have something very different and nice few years later. Marco Moroda, thank you very much for talking to me. We've actually done this interview in your car because we couldn't find a quiet place to cord, but, as a studio, this is great. It's mobile, and it's got five gears. Fantastic. Thanks very much for coming to me today. Thank you. And waiting for you and whoever wants to come in. Yeah. Do I have to arrive on a motorbike or can I ride on a bicycle? Gonna be okay? We can find a motorbike here. Okay. Alright. Anna helmet. Okay. Thanks very much for being really great talking to you. Thank you. Thank you very much. Follow Italian wine podcast on Facebook and Instagram.