Ep. 1739 Italian Wine Ambassadors VIA Gita Scolastica In Marche | On The Road With Stevie Kim

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. Welcome to another episode of On the Road Edition hosted by Stevie Kim. Each week, she travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Great start of our market trip yesterday. We were welcomed, by the president of the Ceto market Janos television director, Alberto Mazzoni. They introduced a beautiful, a range of the operation of the region. The istutto, Markejano has a great role in protecting the whole twenty geographic convocation, sixteen DOCs, and, four DOCGs. And, of course, to, promote these fabulous wines around the world. Following that we had the opportunity to meet one producer, the, on Dean from, Tennessee Davignano, and it was really great to see how all the focus is on the vertical grape. That's, perhaps, it's gonna be the next big thing globally for, white wine that actually can be enjoyed as, youthful and, really easy to drink but with a great ability to age. And then, something really impressive We had the opportunity to learn about truffles. So market is apparently only second to Piedmont, in terms of quantity and quality for the production of truffle. And, after that, we, really enjoy a wonderful stroll amongst the Bedival Street of the Yezid. This beautiful town where the actual Emperor Frederick Second was born really in the middle of the central square. So after that, we finally enjoy our meal. Kindly hosted by the instituto Markeyiano, the Anogastronomia. And, of course, we enjoy plenty of verdic hill and plenty of shade truffle on our dishes. We had the opportunity also to meet some father producer there. Umani Ronche de Nuta de Daviano, the, Sattarelli, Marieti Campi, and Mercaro. And, we are really looking forward for the day too. Erin Demara, of course, our Italian wine and ambassador, as you can tell, by his PIN, And he's going to do a skinny skinny recap of yesterday, day two, into Virdicchio, immersion Verdicchio. Go, Aaron. So after a long day of travel on day one, We got into the heart of why we all came on this Jita, which was to get a master class of Vericchio. So we started the morning high on the hills of the right bank, as they call it here, south of the Asino River, with ten producers who all met us at, today, Castelli winery with maybe the best view of any tasting room that, we've ever experienced. And it was a perfect setting where we had, ten minutes, for each producer to, show us two wines from their cellar, generally the current release, and then an older vintage. What was fascinating about this, you had ten producers. Each of their wines were quite unique. Not only compared to the other producers in the area, but also within their own winery. It showed us how fresh and vibrant per decio can be as a wine, and also how well those wines aged. Our morning session retasted wines between two thousand twelve and two thousand twenty two vinages. And what speaks to the quality of the producers as a whole, there wasn't one consensus on what was the favorite wine of the day. So everybody had their own gem that we all reached for at the end. So that was before lunch. Yeah. And we had we tasted, I believe twenty three wines, two wines each, except one last one. And one extra wine. One and then we also went to Barapani that was kind of know, forty program. A famous producer and, respect to Alberto, our tour guide from the consortium who did his best to keep us on schedule throughout the day. And also to highlight anything about the producers that, they wouldn't say about themselves. As we learn on day one, the people of the Marque are hard workers, great winemakers, but not the first to to speak or to to shout about their own wines. That was supposed to be a light lunch turned into a little bit more of an affair. Yeah, including interior, which is the internal organs, which is their specialty at Tratoria Cantina Sparapani. Okay. If you didn't try the lamb, you missed out. Yeah. Okay. And then where do we go? We went to Matellica. Up into the hills of, of Matellica. You leave, the valleys of Yessie through a tunnel, and you arrive in what seems like a different part of Italy, a higher enclosed valley, wind swept, the temperature dropped. We had a beautiful introduction by Aldo Chifola, the owner of an estate, La Mona Jessica. Mhmm. A very historic, very renowned. And here, we only, experienced the wines of five producers, of the Matellica region But again, they all brought multiple bottles in some cases, four or six to show us the breadth and depth of the Verdicchio of Matellica. And, the incubation of that master class allowed us from morning to afternoon to see what the same grape in two different regions, only a few kilometers apart can really express in the bottle. And in this case, we only tasted wines from the two thousand eight of two thousand twenty two vintage. And I think the total stevie was another twenty wines in the evening. Bringing your time. So we had forty four wines yesterday. Day day two. Not bad. A Verdicchio. A perfect start to a true master class in Verdicchio, which will continue, today on day three. So fortify yourselves, we'll let your coffee Okay. So stay tuned. We'll be bringing more Virdicchio wine tasting and comments from our Italian wine ambassadors at large signing off. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp. For fascinating videos covering Stevie Kim and her travels across Italy and beyond, meeting winemakers, eating local foods and taking in the scenery. Now back to the show. Good morning. Good morning. Did you have your coffee yet? No. Oh, okay. Alright. Now we're live. Okay. I'm here with Juliana Colangelo. My volunteer for day three for the deep dive. In the market with Verdicchio Chajuliana. Chiao, C. V. Good morning. Alright. So let's slow down. So day three, we had another pack day. We started off in the morning at Sartanelli winery. The Left Bank from the Nacino River to explore the Vidicchio from this region. Throughout the trip, we're trying to establish some benchmarks for Vidicchio throughout the region. What does left bank taste like? What is right bank? What is metallica? What is Yacie? Think what we're learning is that, you know, you can't quite characterize them so neatly, but what we did learn on the left bank side is that the wines are more concentrated. We also saw in the age worthy wines, which we've been tasting a lot of older vintages throughout this trip some remarkable aging. There was a twenty thirteen from Moncaro that was drinking beautifully. So I think we noticed some more consistency in the left bank side of the wines in terms of the concentration of the fruits as well as the aging potential being really, really high, high quality. So great tasting at Stockton Ellie, and then followed by a lunch with the producers up on their their tasting room, which had another beautiful fantastic view of the rolling hills. So that was the first half of the day. And then, after lunch, we moved to, more of the alva to finally taste some red wines. But first, we tried some verdicchio from this region. What we learned in this region is closer to the ocean. So more coastal influence, more maritime influence. So we got ridiculous that were a little bit greener. A lot of them, especially were younger vintages. So a little bit more of that characteristic bitter almond that you get in radicchio, but also very light. Very young as well. And then finally, we tried some Laquima. Our first red wine tasting of the entire trip. So there, we tried from a a number of producers. We didn't get a chance to quite dive into the discussions yet. I'm sure we'll dive into that more today. We did learn some of the basic characteristics that the left we might as well as the history, the right all learning that, you know, it only really came back into existence since nineteen eighty five. So it's still a rather we can save a young region, a lot of younger producers. We were hosted at Filo Divino winery, which has a beautiful hospitality space. So they also hosted us for dinner there as well. They have really impressive beautiful caves, and summer room and take room that they took us on a tour of before dinner. So that was great as well. And then dinner, once again, with with the producers, which was always a really nice way to ask more questions and And they were with some older vintages. Yes. They did. We had a two thousand and four. That was tasted really beautiful as well. So we're of LaKima. Yes. So learning also the aging potential of this grape too. So I think we're seeing in this region both of Veradicchio and the LaFrima have incredible aging potential. They remain remarkably fresh, retain that acid, and it's been a really great trip. Well, day three. So we do do you remember how many wines we've tasted? Yeah. So in eatery, we tasted close to forty wines. I think thirty eight in the afternoon. It'll start at the afternoon. And then in the morning around twenty. So nearly sixty wines probably over sixty wines to send during lunch and dinner. We're trying some additional bottles that the producers are bringing to show us. So, it was a a marathon day. Did you have a favorite? Some some particular vintage or wine come to you when you think about Verdic. Yeah. I mean, I think that the two thousand thirteen Moncaro stood out to me. I mean, just the aging potential of that wine was just drinking beautifully. A classic. I mean, the the classic go from Gucci, the twenty twenty two is beautiful as well. I think I'm more distinctive nose than some of the other vertical that we've tried and, a beautiful wine. So those those two really stood out. Okay. Great. That was Juliana Colanger before her coffee and I need one too. So that's it. Signing out. Okay. Our Italian one Ambassador Fanny will be doing the recap for the final day, day four, Fanny. Go. Today, it has been a completely different region. We visited because we've been to Conero So we drove east, towards to the shore, the sea, to dive into this red wine production. So it was nice to also see a smaller production because Tonero, it's on East three hundred and fifty hectares. Twenty four producers, three main producers, but all the rest are are smaller producers, growing multiple channel. Great. And, producing dark, Rosa Conero since nineteen sixty seven, and since two thousand and four, DOCG Connebop. So we have tasted a bench of, different wines. We have really understood and and felt characteristic of this red wine, very panicked. Not very fruity, much more on, tar, balsamic licorice notes. Also, we could find some saltiness. Conero appellation, we are not very high in altitude where it can go up until three hundred meters high, but it's not much than this and the majority is at local altitude. The main specificity also comes from this very close location to the sea and so the influence, the climate, a very smooth climate, not very high chemical imputed, and also the soil made of chalk. So it's, white. And this gives this multiple channel a special taste with lots of tannins, powerful wines, lots of fruity as the monte brutality we can find in other regions? Like in Abruzzo, for instance. Yes. How did you find it, like, the difference between, I mean, completely different grape, different wine, from la the the red wine that we had tasting to the day before. But day before, like, crema, we had, also a very tiny grapes, but that was very aromatic. We have the fruitiness, we have the flower, the roses, the leechy, and it was very expressive today. It was very different. It's not a very expressive nose. This is not the fruitiness that comes first. It's more the structure and also the the licorice and a wine to be kept for sure that will evolve. And by talking with a producer, they were explaining that recently, they even dated nineteen ninety one. And when the wines are becoming older, we gain tertiary aromas such as tobacco or or leather, but not so much fruit, or no flowers for sure. Yeah. So and there wasn't something a new like a breaking news kind of anti prima of some different kind, right, in terms of the sparkling wines, the new categories. Yes. Would you like to attempt to try to explain to us what that was all about? Yes. So locally in the in this area, there is a production of sparkling wine without any denomination. In the future, they are the plan to launch a DUG, Corneiro, sparkling wine made of the classical today, the sparkly one we tasted without which are outside of dark were made from multiple channel, the local red grape. They were very light in color, almost white. It was very or we could imagine it was made from white grapes. Tomorrow, do CJ Conero sparkling wine will be Rosay. They really want to have it Rosay. And we also tasted, still Rosay, that will be named Rosa. It's a dynamic region. They are still building the appalachian and, and try to understand which point they can produce to have a specificity. Yes. So presumably, this new category of denomination will be official as of two thousand twenty four. There was a bit of a confusion because the wines we tasted were more like Bloque, but Hopefully, we will get the official, version. In two thousand twenty seven. Yeah. After thirty six months of aging on lease. Exactly. So Okay. That's it. Would you like to add anything else? Well, we went for a walk, which is a good walk. It has been a very nice visit in Melimarcay, in general. Also, this region that is maybe not known enough, lots of local grapes, very special wines, with a characteristic. It it doesn't taste than any other wines. I mean, in Vericchio, with the whites or like Lima and multiple channel with the rates. So I think this this is really a very interesting version to explore and to know more. Okay. Alrighty. Until next time. Alright. Thank you for joining us on another installment of On The Road Edition, hosted by Stev Kim. Join her again next week for more interesting content in the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can also check out our YouTube channel, mama jumbo shrimp to watch these interviews and the footage captured each location.