Ep. 1589 Enrico Mandirola Of Mandirola Vini | Slow Wine 2023

Since two thousand and seventeen, the Italian wine podcast has exploded. Recently hitting six million listens support us by buying a copy of Italian wine unplugged two point o or making a small donation. In return, we'll give you the chance to nominate a guest and even win lunch with Steve Kim and Professor Atilio Shenza. Find out more at Italian One podcast dot com. Welcome to this special series dedicated to slow wine held in bologna in March twenty twenty three. During the fair, we conducted several interviews with some very exciting producers. We were able to pull out some of the more interesting elements of Italian wine within the slow wine movement, tune in each week on Italian wine podcast. Okay. So we are back again, here at the slow wine festival here, so food, in Bologna. And I have another producer with me. We have Erico Mandirolla from Agienda Gricola in. Correct? Okay. So tell me who you are. What do you do at the winery? My winery is in Pemonte. It's a in a little village. I am a owner, and my farmer was born in nineteen thirteen, one hundred and ten years ago. Okay. From my grand grandfather. I am the fourth generation in my family work. That's really awesome. I love that. Can you tell me a little bit about the territory where your wines are made and the vines are growing? We are in the hill behind the tortona city. The the hill is, the Appenino. Up to nine months. A nine month in the PMmont between Milano and Genoa. And how our hill arrived a lot of wind from the sea. Right. Right. Okay. But in the winter time, climate, is very, very cold. My seller is, in a medium hill, about three hundred three hundred fifty meters. And then we have, about eleven actor. What is your, most important great in the in the last year is Dimorasso Dertona. Dimorasso is the name of grapes. Dertona is the name of wine. It's a white wine. Can I ask you, with that wine, how you were just saying about how the sea it's very close to the sea and there's a lot of wind and the cold? How does that affect the flavor of your wines? Do you know? Yes. I understand. The the the wind, the sea is very important from the smell and taste. The smell and the taste is, sold. Yeah. In the you you can find in my wine, in my white wine special in the tuna. So it's a flavor. Yes. Oh, okay. Okay. Okay. It's very embarrassing. And can you tell me about, your most important wine. Is that the most important wine that you sell? Or is there The most important is, wine come from timorazo grapes, but from the specific, vineyard, very, very old. Okay. His vineyard has, about one hundred years old. The name is Tante. Tante. Tante is the our selection. How how many bottles do you make of that? Two two two thousand. One Two thousand. Wow. Okay. So when when you are at home and you are eating something at home, what's your favorite food? Salame. Really? It's typical. Typical. Okay. So what wine would you drink with the salame? Wine, is too too difficult. Barolo, probably. Yeah. Why, you know, from Okay. Okay. Okay. And last question, but, here at slow food, they are so wine rather. They talk about things being and Wono and Drew Stolk. How does your company fit into this slow wine category? We have, the certificate s one p. What's that? Is a a particular set certificate about production from production, a lead similar of organic wine, but, more complex. Yeah. That, take in information, with the, chemical product, but all the product, all the work in Vineyard in cellular. This is very, very complicated, but very important for the I expect the the climate and the the the broader and the climate. Okay. So, Mala, that's awesome. I appreciate you taking the time to talk to me. Thank you. And, yes, I, thank you so much. I'm with Erico Mandela from agenda, Agricola. Perfect. I'm gonna have to excuse my Italian. No. No. In Kemonte, and for Sofia, that's another episode. Thank you very much. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, EmailIFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianline podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, Chitching.