Ep. 133 Monty Waldin interviews Maria Stella Carletti (Poliziano Winery) | Discover Italian Regions: Tuscany / Toscana

Italian wine podcast. Chinching with Italian wine people. Hello. This is the Italian wine podcast name is Monty Walden. My guest today. It's got a beautiful name. Maria Stella. Maria Stella Maria. Yeah. Mary the star. If you were a Stella in a real star, you'll your whole career is gonna finish with this podcast, but it's just so you might wanna think about other job, Maria Estella Carletti, and her family winery is Poetciano, which is a very famous winery in the Vino Noboli region of Tuscany. Welcome, Maretna. Thank you very much. I'm very happy to be here. We're great. We're very happy that you're here. Now listen, let let's start with a little bit of family history. When was the Priziano winery founded, and why is the name so special? So, Polliziano was born in nineteen sixty one. When, my grandfather, Dino Catalikti, he bought the first twenty two actors of our property, all around multiple channel, and he chose the name. He chose the name Polyciano because Polyciano is a very important poet from Montepulciano who lived, who lived there in the fourteenth century. And, he was the one who educated the Medigese family and the children. So that that proves how how important he was at the time and how well respected it was. And also who was from Policiano, we call he's a So anybody from the from the town of Monteciano Yeah. Which is in the province of Siena in in southeast Tuscany Yeah. It's called a poliziano. Yeah. So if you're in Montecian, you've got Ilginese, which refers to the oak. But if if I say where are you from? You say you're Sono Pordiziano, I'm a Pordiziano, and it's okay that you can only come from the town of Montepo, Pordiziano. Yeah. Okay. So so that was the first generation. So you used the second generation then? I'm the third generation. The third generation. Okay. So your dad was. My dad Duh, he took over in nineteen seventy eight. Yep. And, he was the one who actually created the business, let's say. It's federico. So he used the second generation. So you're the third generation. You, it's gonna go bankrupt under the generation thing. Right? And I hope my my children will. So, yeah. I hope this will not stop. So So tell me about the vineyard. How are you a smaller state, biggest state? We started with twenty two actors and we're now probably we probably got to one hundred and sixty actor actors. Oh, for being a lobby then? No. We've got, some some vineyards in, around Marima. So on the Tuscan coast? Yeah. Yeah. So we do a bit of Moreno, which is a sangiovese best red. Yeah. Malderino. Yep. Indeed. And, but, no, we we focus on the Vino nobility, Vino nobility's art. So tell me a little bit about your Vina Nobili vineyards. Are they all in one spot? Or do you have Vignards in different areas? Oh, no. They're all kind of, spread out. Spread around. Yeah. And, they've got different exposures, different heights, on sea level, and they they do create a very different, very different grapes, very different and flavors. And, my dad, he were he works them our celery. So, like, buy plot and, So they're not, like, work just as everything being on those. They're all just because they're on different. So in terms of altitude or soil types. Do you have, you know, roughly where what are we talking about? Because Bina nominees very much. It's almost like a little burgundy, how it's, the landscape, and you get these little no, you do get some large onions, but these little plots, lots of trees and olive trees around and another trees around. So I I think it's a beautiful typical. Yeah. Typical tuscan. So what are you doing in the vineyards? What what different? Are you pruning differently on some some areas? Or? No. The altitudes are not that different. It's more the soil type. Okay. For example, we've got two cruise to cruise we that my father developed all over the years. And, one of them is mainly limestone clay, and, it gives a very different character. It gives very deep, a very persistent wine, whereas So which what's the name of that vineyard then? That's the Asinone. So just tell us what is what is it? What does the vineyard means? The vineyard of the? Vineyard. Yeah. What's an a big donkey. Okay. That's a funny story actually. It's because, the vineyard itself, it reminds of the back of a donkey. Okay. Look at donkeys. So, yes. And, Americans often of and laugh at it, but it is, Did you does that give a wine with a particularly light color or a dark color on that screen? It's very dark color. Very dark color, very dense. It's, complex. It's deep. Is it very or is it is it smooth? The tendons, of course, are, quite strong, but definitely, especially if you drink it after a few years, they really become soft. They really become interesting and, complex it's a really What's a good, food match for the Asinoni? Food match of Yonectina. Which is? A t bone steak. Yeah. Steak. Yeah. You don't look like a t bone steak on a person. I have to be honest. Really? No. I am. Really? I really am. Yeah. Okay. I know what it is. I love, I love task and food. I love. Okay. And then the other vineyard is Vigneto Cagioli. Is that right? Vigneto Cagioli. So what is Cagioli? Is it a place? Is it a place? Cagioli is actually the address, let's say, the the area where my auntie lives, and, it is completely different from, as you know, and it's crazy because the two vineyards are less than ten kilometers away from each other, and they're about the same height, about four hundred, altitude. I mean, four hundred meter meters on sea level. And the soil. Yeah. The soil oil is, it it's got a really clear marine origin origin. So it's marine sediments? Yes. And, I remember when I used to play at my aunties house, I used to find little shells because it was it was clear that sea was there. So that that gives very, very distinct, salinity and, that, of course, goes in the wine. So which which one do you pick first? The As in the catch. So the as in only comes first Mhmm. And then you pick the catch up. What's how roughly what difference? Is it a couple of weeks or a week? Or in terms of marketing? Yeah. Yeah. Yeah. A couple of weeks. Okay. Now what about your main markets? Main markets? Well, of course, America America's really big, but we're hoping on of expanding. My dad, the volcano. He's, he's looking, he's really looking at expanding and, we're now very interested on China, Japan, which are, of course, really far away, really, different from us. So you're gonna buy more vineyards or you're just looking at directing cells? Well, I don't know about my father, but doesn't sound bad to me. Well, that's a good nine. I mean, if you're often, Viennaobbly lives in the shadow, particularly of Bruno, which is maybe Yeah. It's twenty kilometers away, it's very close Yeah. I know. Towards the sea. Mhmm. And obviously, you have a big range. You have cheap, cheap, cheap, cheap, and you have expensive, some expensive. I mean, what do you what do you see for the future that goes and sells the wine for Vena Nobile. Do you are you positive? Do you think, Well, I think Vena Nobile is, is really a wine that deserves to be drunk, deserves to be, known. Mhmm. And and, I I'm hoping I I cannot control market. I'm afraid. If I could, I would I would definitely. But, Do you think there'll ever be a denomination just saying, say, Vina nobody just hundred percent in the Venaobbly as it is now, which is eighty five Sanjay minimum. And then you can, if you want to, you're perfectly legally allowed to put in, tuscan, grapes or merlot cabinets. Murlot. Yeah. Do you think that would ever come about? Or do you think that would be a step that would be a difficult step to reach into late? I think we should. We really should do a hundred percent sangiovese because that's our terrar, that's our tradition. We are the only ones who can state to be producing Prignolo gentile. Which is the local name for San Diego. Yes. And we I think it would give us such a competitive, a big competitive edge. And, It'd be great for Montancina because then they would have some real competition. Exactly. Exactly. So what what you need to do is get the volcano, your dad, to really start banging the drum for a hundred percent centralized. And then the third generation of volcanoes. Yeah. Exactly. Okay. Marias Dela, thank you very much for coming today and telling us about the burrito wiring and the history of the name. And your vision for the future, which, is very, progressive, the hundred percent, Sanjay, isn't it? I don't think it will happen. I think it's a great idea, but I know. It is, it is a challenge. Yeah. For sure. It is. But And we're in Italy as well. So But I yeah. I think we really should. Alright, Marissa. Thanks very much. Thank you. Enjoy the video. Thank you. Thank you. I will. Thanks. Follow Italian wine podcast on Facebook and Instagram.