Ep. 950 Elisa Centanni | Wine Food & Travel With Marc Millon

Welcome to the Italian wine podcast. This episode is brought to you by Vinitally International Academy, announcing the twenty fourth of our Italian wine Ambassador courses to be held in London, Austria, and Hong Kong from the twenty seventh to the twenty ninth of July. Are you up for the challenge of this demanding course? Do you want to be the next Italian wine Ambassador? Learn more and apply now at viniti international 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 all learn not just about their wines, but also about their ways of life, the local and regional foods and specialties that pair naturally with their wines, and the most beautiful places to visit. We have a wonderful journey of discovery ahead of and I hope you will join me. Welcome to wine food and travel with me, Mark Millen, on Italian wine podcast. In this special five star wines and wine without walls edition, I'm delighted to shine a spotlight on Vini Chantani from Naimarke. Vini Chantani has just won a major and prestigious award. The winery of the year two thousand and twenty two in the wine without walls competition that took place in Vinitally in April. My guest today is Eliza Chantani. Who joins me from the Cantina located in the Ascolipiceno province of Lemar. Thanks for being my guest today. How are you today? Good morning to everybody. I'm okay. Thank you very much, sir. We're delighted to have you. Now the wine without walls is the section of five star wines dedicated to wine that has produced certified organic, biodynamic, or by companies adhering to certifications of sustainability. The goal of wine without walls is spread awareness of sustainable Viticulture, and it recognizes the commitment of producers like yourself in defining new horizons in the seller and so it's an important award and a great achievement, Alyssa, so many congratulations. Thank you very much, sir. Thank you. Now my aim today is to give our listeners the story behind the bottle. So before we go any further, can you tell us where you are, what your corner of Italy has to offer, why it's unique and special I've just actually returned from the Ascolipiciano province myself. I was there last week. So it's an area I love and know well, and I want our listeners to gain a a picture of where you are. We are situated in the south of market in the province of, as quality channel. And, we are situated in a good ballet. And the name of, this especially ballet is Baldwin. But also is a good value to produce grades because we are about five kilometers from the sea and about twenty kilometers from the mountain. So we have an expected climate to produce rates. Yes. It's a really special area. We're in right just to clarify for the listeners. We're right in the south of the Almost overlooking a brusso. The Sibilini mountains are rising above, and of course the sea sign is down below. And this this Valdaso is getting the influence of the sea breezes, the winds from the mountains and keeping it making it a very, very privileged area for growing great. Yes, sir. Sure. Now let's talk about organic farming, bio farming. And when did the Chantani family turn to organic farming. And why did you decide to to become organic be all? So our company, became organic about twenty years ago. Because, my father, Mario, was an upgrade, for the producer. And he sell our grapes to a big seller. Near us. And, after some here at about, two thousand four, the price is for upgrades, unfortunately, go down. And, my brother Jacquamo was added, to be an analogist. So we decided to produce with our organic rates and organic wines. Organic means, we protect our bricks all with sulfur and copper. They are too organic. Product to protect our brain, not to choose from the history because, sulfur and copper are organic product product to protect our grades. In fact, each eight days from, April to the end of August each eight days, we go in the countryside to protect our grades from the heat. Oh, yes. I could I can, understand the heat having been there last week. It was already beginning to get hot. In, in the Escalipeicello area. An area, I really love Escalipeicello, one of my favorite small cities in all of Italy with that beautiful Piazza del popolo, such a beautiful down scare. Is very, very beautiful. Now organic involves much a huge amount of work. You don't use chemical herbicides or chemical pesticides. So there's a lot of work in the vineyard. And there's also work in the cantina to create your certified organic wines. Yes, sir. We have a lot of work. We have enough work to produce organic bricks and organic wines. But, we are very, very, sophisticated about our work because, our customer, drink a natural wine. Without chemical product. Absolutely. And that is not only, a great wine to drink from a health point of view, but that organic approach also gives more bright flavors in the wine? Or do you feel the wine itself has a different character from being grapes being cultivated organically? Yes. Yeah. It just improves the whole structure and flavors that you're getting? Yes. The perform of the the wines and the in the mouth, they are very, very good. Okay. I'm I can understand that. Now can we talk about the philosophy behind the linea Vindemia Tardiva? Because you have a range of wines with it with this linea Vindemia Tardiva Vendemia Tardiva meaning late harvest? Yes. I mean, Vandemia Tardiva meaning late harvest. The last four of your wines that the company created two years ago. So, and this new Portfolio wine is the the result of a long study because during this year. So, we have seen that our greats live longer than the the greats, not organic. And they live longer because the, they are not stressed, but to the chemical product. So we have selected all our oldest grades of our company, and we have made a later our best thing. And we are, preempted, printed a new portfolio wines that we can give to this project. This portfolio wines is composed by, five, five wines. The first wine is, Chingua. It's And, this wine had the competition wine without worse received the the best, points. Ninety six points. Italian wine podcast, part of the Mammar jumbo shrimp family. Yes. That let's let's just speak about the Pasadena because this is the award, the wine without walls award. And I'd like to speak about that in a little more detail. Pasadena is not a great variety that we are very familiar with. It's really grown only in the southern Marque. Is that right? Yes. And it's a really interesting grape variety. And this is, you know, great achievement to have won this award for your from Ophida. Tell us a bit more about Yes. Yes. I explained to you. Pasadena is one of the most famous, rates of this area. It's an especially great, sir, cultivated in the south of or in the south of market. In our area. And, as the the the nomination of Pida Pascena DOCG, because the government selected an special area to produce a wide area where we are. Okay. So it makes and and with this vendemia, Tardiva, you have a, full, richer style of white wine? Yes. This the demeter diva line is composed by, five wonderful wines. They are very, very good. They are persistent, on the noise, in the mouth, you can, chance the lot of flower. It's very, very good to drink. Okay. Full concentrated wines that go well with the local foods. The, and you also make a pecorino within this. Yes. The second white white wine also is pecorino. The the the name of the casino is Calabale. And the Calabale is a fantasy name, dedicated to the big door of our little town. And, in the past, Canada was the biggest door for Montehear Nilazo. And under this door, there is our oldest break of Pickering. And we want dedicated to to to this important monument of to our wine. Because the government has personally designed the two to give to this area. This is a special especially nomination. Okay. So that's another important white line. Yes. It's another important one. Another full big white line. During the selection, during, you know, with that morse, the girl, you know, received the ninety two points. Okay. Another very high rating. Pecorino from Ofida, I want our listeners to understand is quite unique. Pecorino now is being found, planted in other parts of Italy in Obruso and other areas but the heartland, the homeland of Pecorino is Ophira, and it makes a a pecorino that is really wonderful, really full and structured and full of characters. So I want our listeners to be aware and look out for the pecorino from the ofida docG. And the red wines you produce? The now we have, for we are, another type of pecorino. But to age the in the wood. Okay. So we have two types of pecorino. Canapanese aged all the stainless steel instead pecorino is aged in stainless steel in wood too. For six months. Okay. And then you have, red wines too. From, again, from the traditional grapes grown in the Ascoli picciano province. Yes. Yes. The name of, this wine is Renari, and, the composition of this particular red wine is eighty percent of multiple channel and twenty percent of, San Denise. Okay. This wine aid, for, one year in stainless steel, one year in a big barrel, and one year in the bottle before to be standing. Okay. That sounds very, very nice. I love the rosso Picchino, red wines at multiple channel, adding a lot of color and fruit and and and power. Yes. It's a wonderful wine, a spicy wine. But at the same time is very, very fruity and in the mouth, it has a good strength. Can we turn now to the cuchina of your area? Some of the foods because your wines are wines and When you're talking about the Meliza, you're making me want to have something to eat. These are wines to enjoy with food. And I know the cuisine of Ascolipi Channel is really wonderful. Tell us about what some of the best local foods are that would go well with your wines. So, the most famous, dishes of, a I I don't know if do you know what I'll leave a Escalana? I do. I love them. To me, Oliva Escalana is the best drinking snack you can have. They're so good with a glass of wine. Yes. Explain to our listeners what an Kolana is. Is an especially type of called, Escolana, and, in the heat, there are, meat, and then it's bridged in the oil. So it can in in this area is the most ambitious, and, normally, you can hit it, during an imperative, or, as a second dish transfer, you can choose. Yes. It's so wonderful. In the population heat. So we leave all time. Yes. Just on the streets wrapped in a paper coon. Such a nice street food. Yes. And in mail, there is, a big part in a creepy channel called the Freetomisto, and the the most famous, dishes of this, party is only one Escolana. Okay. And the Frito Escolana Yes. That has, another that has other things with it. The the lamb chop, the Olivascolana, and also, curiously, for us, the crema, the fried custard. Crema freaka. Yes. Which is very unusual for us. It's sweet along with the meat. Yes. But very typical for your area. Yes, sir. Crema free tattoo is very, very typical for our area. So you like that mix of savory and sweet? Yes, sir. Because there is a mix of, add fish, sugar, and flour. And then, you put it in the oil to be friends. But they have sweets. Yes. It's a really, really lovely, different, Italian take on which perhaps we've encountered in other areas, but that of Escalipe channel is is truly unique. Are there any other dishes that you would like to mention that are typical of Escalipe channel? Yes. Another typical dishes of this area, Mhmm. No. I don't. Okay. There is a a typical pasta made with eggs and flour. Okay. And, today is macaroncini Camofilo. And what Suga would you have with that? The best Suga you can, you can prepare for macaroncini and a red Suga with meat. Okay. And the first weekend of August, there is a big party. Okay. Yes. Yes. Okay. That sounds like a fun fun day out for people to come to the country to enjoy the foods. So you can spend a good holiday in this area. Yes. Absolutely. And you could enjoy the foods and the local wines. I imagine with that macaroncini with the with isugo Dicarne. You would be having the Roso Picchino? Yes. Absolutely. It's a good, the best, wine you can drink with the Macho Picchino anyway. Okay. And You mentioned as well that you are only ten kilometers from the sea from San Benadetto Deltranto, a very important fishing port. Yes. So fish is also important in the local diet. Somebody that is near us about, near our area, about, a quarter. But is the one of the most one of the most important seaside of this area. Okay. And so wonderful fish Yes. From San Benadeto. Wine fish that would go very well with your full style of red of white wines, the Pasadena and the Pecorino wines. Yes. Absolutely. Absolutely. With the the fish, you can hit, in some minutes. You can drink. Okay. Well, you've really given us a very, very, nice picture. Of the area you are. As I say, it's an area I love, and I think it has so much to offer to visitors. As you mentioned, Aliza, going into the Sibelini mountains where it's cooler. Yes. Beautiful walking. You've got the beautiful mixed countryside around OFida, which is interesting because it's not just monoculture, not just vines, but other crops, the woods, very, very beautiful. And then, of course, you have the seaside at San Benadetto, Toronto. So it's an area that has lots to offer visitors with the historic city of Escalie Picchino. In this area, there are a lot of of, little town to be visited. Yes. Absolutely. And I hope our visitors, because I think for many people, Lemarque is still undiscovered. And in the southern part of Lemarque, maybe even more so, people aren't, visiting it as much as they should. And I hope that your talk will encourage people to both visit the area and to discover your wines. Yes. Yes. Yes. Alicia, it's been really, really great chatting to you. You're a wonderful ambassador, not only for Vini Chantani, but also for the whole Escodi Picano area. It's been a real pleasure to meet you. You are very, very kind. And, you can spend a good holiday in the market, and you can visit me teaching family. Yes. Definitely. And I hope that the next time I'm in your area, I'll have a chance to come visit you and meet you myself and try your wonderful wines. Thank you very much. And, Chiao, for now. Bye bye. Thanks for listening to this episode of Italian wine podcast brought to you by Vineetli Academy, home of the gold standard of Italian wine education. Do you want to be the next ambassador? Apply online at the Natilie international dot com. For courses in London, Austria, and Hong Kong, the twenty seventh to the twenty ninth of July. Remember to subscribe and like Italian wine podcast and catch us on SoundCloud, Spotify, and wherever you get your pods. You can also find our entire back catalog of episodes at Italian wine podcast dot com. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. 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