Ep. 1435 Elisa Centanni | Wine Food & Travel With Marc Millon

Hey, guys. Check out Italian wine unplugged two point o brought to you by Mama jumbo shrimp, a fully updated second edition, reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professoria Atilushienza. Italy's leading vine geneticist. To pick up a copy today, just head to Amazon dot com or visit us at mama jumbo shrimp dot com. Welcome to wine food and travel. With me, Mark Billen, on Italian wine podcast. Listen in as we journey to some of Italy's most beautiful places in the company of those who know them best. The families who grow grapes and make fabulous wines. Through their stories, we will learn not just about their wines, but also about their ways of life, the local and regional foods and specialities that pair naturally with their wines. And the most beautiful places to visit. We have a wonderful journey of discovery ahead of us, and I hope you will join me. Welcome to wine, food, and travel with me, Mark Milin. On Italian wine podcast. Today, I'm delighted to continue our special series that highlights the winners of the prestigious five star wines and wines without walls competition that took place earlier this year. Over the course of two long days and there were long days because I was one of the judges, more than two thousand two hundred wines were tasted by an international jury of wine professionals, Italian winemakers, sommeliers, journalists, and Italian line ambassadors. Those wines had scored more than ninety points were awarded certificates and will be included in the five star wines and wines without walls two thousand twenty three book While the very best wines in each category were singled out for special rewards. A great pleasure to welcome my guest today, Aliza Chantani. We spoke last year when Vini Chantani was also taking part in five star wines, and you're you had won a prestigious award last year. So congratulations once again for the success you've had in winning the best organic rosato wine in the wines without Walls competition for Florida two thousand and twenty two. Thank you very much for joining me. How are you today? Yes. I'm okay. Thank you very much, Mark. Great. How are you? I'm very well. The sun is shining here in England. It's a beautiful day. And after a very long winter, it seems that summer has finally arrived. How about you? I imagine it's beautiful in the Southern Le Marte. Yes. These days, the weather is very good. A good sunshine with the and a good spring. Finally. Finally. Now, Eliza, you are in the southern Lamar. Okay? On the province of Asco Lipiceno. An area, I really love. It's a beautiful area. Perhaps less well visited than maybe other parts of Le Martin. So I'd like you to describe where you are. What's so special about the wine hills of Othida and where you are located in this very special wine zone. Yes. We are located in the south of market, you know, province of, Escalipe channel. And we are located in an special ballet called the Valdasso. This is an especially ballet located at about five kilometers from the Adriatic sea. And about thirty kilometers from, multi civil limit. So we have an especially climate to produce wines, vegetables, fruit, our valley is very, very famous, to produce vegetable fruit, and grapes. Well, that's actually quite important, I think, because Le Marquis is an area that perhaps is not just dedicated to specialist monoculture of grapes. But I think that's what makes it so beautiful, where you have this mixture in the countryside of fruit orchards, vineyards, woods, and with the sea in front of you, and these beautiful Sibilini mountains behind. It's one of the most, really beautiful, stunningly beautiful wine areas in all of Italy. I I really love it. And of course, I love this Wonderful, medieval city, small city, Asco di Picchino. It's a special place too. Isn't it? Yes. Sure. Asco di Picchino is a good, good city, and, it's very lovely. It has a good, historic center, and, is very famous for Oliva Escalana. Oh, we'll talk about the delicious Olive Escalana in just one of my favorite things to have with a glass of wine. Now wine without walls is a section of the five star wines competition that's dedicated to organic, biodynamic, natural, and sustainable wines, and Viticulture. Tell us a little bit about Vini Chantani and your approach to growing grapes sustainably and as naturally organically as possible. It's very, very difficult. Produce organic and sustainable wines because, we can't use a chemical product to protect our grapes from the heat. We can use only sulfur and copper that can protect our grapes from the hilt. We can't cure the grapes from the hilt. So we have had a lot of attention at the weather, at the the climate, especially in this period. After a lot of rain, after a lot of changing of climate, we have to add a lot of for a patient. Okay. So it really makes it a much more labor intensive effort, for example, without using herbicides. You need to manage No. No. We can't we can't use herbicides or pesticides. You're using organic material. And you're only using the copper sulfite to treat the vine when necessary. So can you tell us a little bit about this award winning wine, Floralia? The great varieties and how you make this beautiful Rosato? We are very happy to have one, this especially our, the with our Floralia. Floralia is a Rosie wine with the one hundred percent of multiple channel grapes. To produce pluralium, we select an special period to our best our multiple channel. Because, to produce pluralia, we select the old grapes of multiple channels we have. And, we are best to them in an especially period when the acidity and the sugar are very concentrated on the grapes. So we can produce an especially wine with a good aroma on the noise and especially aroma in the mouth too. Is this, harvested earlier than for the red wines that you make? No. No. No. We are just in the same period. We are best to produce, the other red wines. Okay. So this is from your oldest vine. So you're really putting a lot of attention into this special floralia Rosato. It's an important wine. Yes. This year, our floral is a very, very important wine for us. Okay. So you've harvested the Montepulchana grapes, this juicy, dark grape that makes wonderful red wines in Ascolipicino, as well as Yeah. You know, and in So along the adriatic coast, multiple channel really thrives. And so you've harvested the grapes. What do you do next? After they are vesting, we put, the skin and the Jewish together. For a short maceration about twelve hours. After this process, we take the Jewish and it begin the fermentation as a white wine. Without skin. Okay. So twelve hours maceration on the skin period is drawing color and phenolic elements from the great skin. And then you draw the must off of the skins, and you ferment as if you were fermenting a white lawn with the natural yeast? Yes. We use only natural history, or, and organic history to produce all our wines. Because, all wines of our company are organic. Okay. So you're using the yeast present on the grapes. And the fermentation, is it a control temperature? Yes. For example, Floralia ferment at, control the temperature, about ten degrees for about twenty days. For about twenty days. Okay. And then the wine continues to age in stainless steel? Yes. Floralia aged only in stainless steel. And when the wine is ready, normally the first days, of March, we both leave. Okay. So when it was in the concourse of five star wines, did it only just been bottled then? Because this was the end of March, and we were tasting the twenty twenty two, I believe. Yes. Sure. A very fresh fruity style, but with quite good structure. For example, this year, we have bought three, the, Florida, the first days of March, because five star wines was the first days of Prila. If, if I remember exactly. Just between end of March and April. That's right. Yeah. Right before we need Tony? Yes. We've got the day before. Yeah. Great. Good. It's a beautiful wine, and I'm sure we'll talk in a minute about some of the foods that go well with it. But before we pass on to discuss foods in Ascolipi channel in Lamar. Okay? Let's talk about just touch on some of your other important wines, the two whites, passerina, and pecorino, and the red wines, the rosso Picchino wine. Yes. We produce all typical winds of, this area. Especially we produce passerina. We produce pecorino. We produce, one, Rosopy channel doc, and one ROSopy channel superior. And other typical wines of this area. For example, Clercio, we produce two natural wines without sulfides too. So we have a good portfolio wines. How long have you been organic? Twenty. Twenty years. Twenty years. Twenty years. Yes. That your family began really before organic wines were that well known. Yes. Yes. We began to be organic twenty years ago. Okay. Now one one I'd like to talk about because it's very special from when where you are is the pecorino. We hear, in England, in America, around the world, people are discovering Pecorino, but pecorino from your area, from Ophida, from the Escalipiceno province is very, very special. Pikorino is the most famous wines for our company but for all territory. In fact, we are this especially territory has the docG label. So, and, the docG label is ofida pecorino docG. And, it's the most representative wine for us and for the the companies of this territory. Well, let's turn a little bit now to talking about food and wine. Now you mentioned something at the beginning of our conversation. That's very special. And very delicious. The Oliva Escalana. Yes. Yes. What is this? It's an especially type of olive. A big. It's a big olive. Normally, it's our best at the end of September. And after their best olive, call olive, go inside with the water and sulfur for about fifteen days. When the the olive are ready to be hated, we prepare a mix of meat. We cook a mix of meat, and we put inside the olive. What meat? A mix, mix, chicken, beef, pig. Okay. Mhmm. Mix meat. And we put inside the olive And after this this process, all olive are, mixed with flour, and after flour, eggs, and then bread. Okay. Okay. I'm seeing. After this, You can fry. That's right. They're they're most delicious to have with a glass of wine. This stuffed, as you've explained, the lisa, a large all of this will leave a escalana, quite large, and that stone is taken out of the of and stuffed with this delicious mixture of meats, and then then breaded with bread crumbs and deep fried. So when you have one of these straight out of the fryer, perhaps walking around ask Colipiciana with a cone to eat with your hands and a glass of wine. It really is one of the best things you can eat. And I guess that Floralia, it is such a delicious food to eat and You only only find this in the Escalipicino area, you know, up by Ancona or further up Lemarque. It's not a food that is really encountered. It is just from Escalipicino, isn't it? Italian wine podcast. If you think you love wine as much as we do, then give us a like and a follow anywhere you get your pods. It's a food really from Ascolippi channel. Oh, yes. Yes. Don't find it. It's that typical food of Ascolippi channel. Okay. And the area around the VP channel in the north of market. And what about the Freedom fry cream and cheese fry and meat, Anello, Anello, and, some chicken. Some chicken as well. Yes. So it's a mixed fry. The unusual thing, we have the meat, maybe some chicken, some cheese, the Olivas, and this unusual, a sort of custard. It's a quite a thick custard that's also breaded and fried. An unusual ingredient for me when I've enjoyed eating the Fritomisto Escolana, something I really love. Perhaps the Fritomisto would be better with a glass of Roso Picchino. Oh, it depend. It depends. You can drink free tomato with ficorino. Mhmm. And the recipe channel. You can choose the one you like, to drink with free Okay. Okay. And I think one thing that's also very interesting about where you are, Eliza, is that you have these beautiful Sibilini mountains behind And you also have the seaside in front just five kilometers away San Bernardino, which is one of the most important fishing ports on the Adriatic. So you get beautiful fish too. Yes. Sure. In San Bernardino, there is a big port where each morning arrive a lot of good fish. And what are some of the typical ways that you enjoy the fish in your area? The the most typical, dishes in Sanrito prepared with fish. I'll have some really tasty. Okay. So this is like a big fish stew? Yes. Yes. You can prefer with all types of fresh fish you have. Fry onion with oil. You put all types of fish you have and a little quantity of green tomato. Green tomato? Yes. Not red tomato, but green tomato. Okay. So that's particular to San Benadetto? Yes. Okay. And what wine would you drink with Prudetto? You can choose with Prudetto too because you can drink Pasadena Mhmm. And Pecorino. You can choose between two white wines. Okay. Is the pastarina a little bit lighter than pecorino? Yes. It's lighter than pecorino. A little bit, but it's lighter than it Now, Lisa, you've given our listeners a really lovely overview, where you are in the Southern Le Marque with the mountains, which are beautiful to walk in. I think they're some of the most beautiful mountains anywhere, and then the seaside. And you've talked about the foods to go with your range of wines. So I'm hoping our listeners will come to May Marque to come to Escalipe channel and visit Vini Chantani. Can you tell us a little bit about wine hospitality and visitors to your wine estate? In this area, a lot of, hospitality. And if you arrive in the market, in the south of market, you can find the a good hospitality in the in each in twenty two. You can have a wine testing with us. You can pass all wine, sir, you like to drink. Okay. Well, that sounds great. And I'm sure that our listeners who are located all around the world will try to make a visit to this beautiful area and to visit Vini Chantani. So, Lisa, thank you very much for taking us to your home to the Southern area of Le Marque to telling us about Vini Chantani and your cultivation of grapes sustainably and organically. Describing your award winning wine. Congratulations once again, and thank you very much for being my Thank you very much, to Vin Italy, and thank you very much to you for, this opportunity. And for your family. It's it's been a pleasure. And I hope we can meet, and I would love to taste your wines with you with one of those delicious. Yes. Sure. Okay. Thank you very much to you. Bye bye. Bye, John. Bye bye. Thank you. Now We hope you enjoyed today's episode of wine, food, and travel with me, Mark Miller. On Italian wine podcast. Please remember to like, share, and subscribe right here, or wherever you get your pods. Likewise, you can visit us at Italianwine podcast dot com. Until next time.