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Welcome to the Connected table SIPs on iHeartRadio. We are
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your insatiably curious culinary couple Melanie Young and David Ransom.
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We bring you the dynamic people who were front and
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center and behind the scenes in food, wine, spirits and hospitality.
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Ours is a delicious life and we want to share
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it with you.
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Italy's Mchelly Caerlo is a well known producer in the
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Piemonte region of Italy, recognized for its world class single
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vineyard wines. The family run winery has vineyards in three
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of the classic appellations of the region, Longe, Montferrato and Gove.
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Patriarch Mchlly Carrolo actually helped establish standards of quality for
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the doc in Piamonte and was among the first to
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introduce green harvest practices in Italy in nineteen eighty four.
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Brothers step and Alberto Caerlo run the property with their father, Stefano.
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The analogist joins us to discuss the family's commitment to
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sustainability and some of its wines. Welcome Stefano Stefano Mchalli
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Carolo exclusively produces single vineyard wines using indigenous grape varieties.
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Barbera Cortesi, Nebiolo of course and Moscato. Why is it
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important to your wine making philosophy and how would you
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describe your style of wines?
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So in Piedmonte is very important to produce the single
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vinyard because it's a territory that have a conformation of
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the hillside and the composition of the soil very different
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in a few metos. Especially these indigenous variety have the
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reaction with this micro crime and micro soi that give
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wine very different in a few metos and obviously are
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the most prestigious wine from Piedmonte. The historic and famous
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single vinyo, especially from Barogo, Barbarasco and Barbaria Gray variety.
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Stephan out. Two of your Piamonte vinyards, Terequio and La Courte,
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are recognized as World Heritage Sites for Humanity for their history,
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tradition and culture. Exactly where are they located and tell
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us about the tear war.
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Yeah, is a historic single vinyo located in the village
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of Gamora and Barogo is one of the most historic
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and famous single vinyo because in the first classification of
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Lorentzo Antini in seventeen eighty one, is one of the
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two grand crews that made the history about the Barogo
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wine and is a really particular because it is this
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kind of conformation and the really rich ofkeos Mall but
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very rich of Mani that give to the Barogo wine
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a very unique finesse, a very unique fresh baxemic north
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minto cayptus that you can find on in this grand crew.
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And the other magical thing is that we are more
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than six producer or top producer that I ought to
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become more and more famous this grand couple around the world.
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And fort is a single vineyard of Barbera located in
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the south of Asti Province, a course Tunimo Ferrato, where
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there is a Nastiano sandy soil that is the most
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vocated soil for the Barbera with a great character that
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give the opportunity to have a nice of busha for
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more than fifteen twenty years. In this special vineyard. Also
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we created an artistic park with sculptor and ghenography that
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is open to the public and you can be it
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any time and is a really spect spectacular to visit
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by walk.
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Well, Pimonte is spectacular to begin with, but these two
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vineyards and their location within Piamonte, both Trequia where I've
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been to Andla Court where I've also been to, really
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or spectacular. Just the vistas are gorgeous, the vineyards are
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beautiful and the artwork is also beautiful. What is MICHAELA
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Carrolo doing to protect the region through its green standards
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of sustainability.
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Yeah, we are choice that the way of sustainable wine
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because it's really serious and not regarding only the green
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practice in the vineyard, but they care about all the
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processor to produce the wine. For example, we reduce the
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of the bottle, we use a sogar pantner. We make
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a culture for the worker that they work in the
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wine or in the vineyard, but also for the visitors
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that come to visit the winery and the and the
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and the vineyard, but also with the community of people
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that need some help for our family, for all the community.
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And I believe it is a long way. But what
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is really interesting is that all owt to to grown
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in terms of cultural mentality and to grown in the
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sustainability because our goal is to get to next generation
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much more biodiversity that when they take care of this
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this territory and so our goal is really to come
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back in the region, but with the knowledge that we
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have now and obviously regarding also the quality of the wine,
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because if you respect the soil the territory, we we
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see that improves also the character of the wine.
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You were actually some of the first to create those
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practicing techniques in Piamonte back in the nineteen eighties, as
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I mentioned earlier. What results have you seen since?
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Yeah, we see first I thought that for example, with
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the green harvest apput our indigenous variety and the abbagation
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the wine because they with this sacrifice in the venyard,
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reducing the yield, the cutting up out of the production,
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especially with this changing of the weather situation, allowed to
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arrive to perfect maturation of the grape every year. Also
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with the weather that is not perfect and the wine
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are more approachable. But in the same time, they don't
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use the character of the soul of the wine of
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their and the grape.
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You know, one of the regions that Mikekela Kierler was
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making a significant investment in is the region of Nits
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which has recently been created as a d OCG and
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early as well. What makes this new repelation so appealing
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for you as a winemaker.
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Yeah, nith is a new appliation, but have a historic
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ruth because in the family of the month they know
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that from the old vineyard of Barbera you can produce
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a wine that you can age a lot and with
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a great complexity. And my father was one of the
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three guys that write this appelation is a very severe
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application because regarding a very limited territory, whereas the most
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vocated of Barbera with the o yield and only the
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bestest position. So that are how to produce Barbera with
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a more character and the power to age a lot
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and with the name of the priace is like for
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the Biogo is Barogo. You are how to the consumer
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to understand better the personality of the preace and and
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the quality. Obviously, and now we are more than sixty
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producer that WI project to produce a top quality Barbera
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wine with the name of Nita and we'll be for
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my opinion, after barowing Barbarasca. The third appeviation for important
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red wine aging from Pimont.
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So we have three wines in front of us from
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your portfolio. The first is Lemarne Gavey Douc g twenty
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seventeen tell us about it.
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Yeah, Gavy is the region in the southwest southeast of
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Premonte region coast to Upeninni Mountains. Because to rigo Ya
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sea is a bitter different in terms of microcumates because
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it's influenced for the one wind that arrived from the sea.
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The wine gavey. The variety is Cortas one hundred percent.
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Cortes is a variety very with great delicacy, not very alcoholic,
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not very aroma attic, but very with a nice expression
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of the white our minerality. And it is a very
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crispy wine that are out to match with the all
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the fish, but also without the case the greasy food.
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Is a big success around the world because I believe
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the people are looking for this kind of wine not
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too simple but in the same time not too heavy,
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but with a great personality that you are about to
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drink another glass.
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And the second one we have is from Nitsa. It
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is the Chepressy Barbara needs a d c G. Let's
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talk about that a little bit.
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Yeah, Pressy arive from a single vineyard that that is
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Indega Courte states, so the best vocated soil in the
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custom of criteria. This is a very authentic top Barbara
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wine because the yid are less than seven tons. For actor,
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when Baroo is eight. The aging is one air in
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the arch Baro, so it keep the fluid and the
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character of authenticity of Barbera, but in the same time
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is a medium big body, but that also keep the
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fragrance and the refreshing of the Barbaria. Gray variety sou
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to be a food friendly wine that you can drink
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with several kind of food, but with a great complexity
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and a great personality.
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The third wine is Tortoniano Barollo docg. So let's talk
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about that a little bit, because Barolo really is the
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flagship of the region Baroo.
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You know that it is considered the wine of the
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king and the king of the wine for this gable
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for hour. The is not only the classic Baroo. We
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consider like Amos single Venia for too many reasons that
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more than fifty percent of the great arrived from the
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single vineyard of Chaequio. And the second reason is that
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we produce only in the good from the good vintages.
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So is the idea is the traditional idea to to
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branding the grapes that arrive from different vineyard for obtaining
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a very bagoas Barogo, but also from Toto Soy that
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is the name of the gable that regarding the vineyard
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of and Barogo. They produce a barolo very barogo with
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a very seki tanned that you are out to drain
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coso when they are only four or five years. But
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also they have opportunity to edge very well.
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You know, I find that interesting because you know, there's
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a there's an obvious move in in in the wine
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drinking world towards immediacy and one in wines that are
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that are ready to drink when you buy them. Barolo,
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for basically most of its history has been a wine
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that you really need to age for a long time.
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So so that you are making a barolo that will
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compliment food at a young age is a very interesting
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concept and a new concept I think for barolo. But
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of course you still have the barolos that you h
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for a period of time as well, wonderful wines. Mikelly
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Carlo is the winery Stefano Kilo is joining us today.
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Thank you very much. For more information, you can go
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to ww dot Mkellykierlo dot I T and that's m
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I c H E L E c h I A
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R l O dot A T Stephano. Thank you so
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much for joining us on the Connected Table SIPs.
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Thank you very much. Say you're right, the oh, the
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pofore to visit the visit the y.
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You've been listening to The Connected Table SIPs with Melanie
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Young and David Ransom. To listen to more in depth
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features with the movers and shakers who shape the wine,
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food spirits and hospitality industry, tune into our companion show,
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The Connected Table Live. You can tune into the live
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broadcast on Wednesdays at two pm Eastern Time on W
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four CY Radio, easy to find at ww dot W
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fourcy dot com, or listen to all our shows anytime
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at iHeart dot com and on the iheartapp. Connect with
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Facebook and Instagram under the Connected Table. And remember always
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stay insatiably curious.
1
00:00:05.440 --> 00:00:09.919
Welcome to the Connected table SIPs on iHeartRadio. We are
2
00:00:09.960 --> 00:00:15.039
your insatiably curious culinary couple Melanie Young and David Ransom.
3
00:00:15.480 --> 00:00:18.280
We bring you the dynamic people who were front and
4
00:00:18.399 --> 00:00:22.359
center and behind the scenes in food, wine, spirits and hospitality.
5
00:00:22.839 --> 00:00:25.199
Ours is a delicious life and we want to share
6
00:00:25.239 --> 00:00:25.600
it with you.
7
00:00:30.239 --> 00:00:33.280
Italy's Mchelly Caerlo is a well known producer in the
8
00:00:33.320 --> 00:00:37.920
Piemonte region of Italy, recognized for its world class single
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00:00:38.000 --> 00:00:41.759
vineyard wines. The family run winery has vineyards in three
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00:00:41.799 --> 00:00:46.759
of the classic appellations of the region, Longe, Montferrato and Gove.
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00:00:47.640 --> 00:00:51.399
Patriarch Mchlly Carrolo actually helped establish standards of quality for
12
00:00:51.439 --> 00:00:54.520
the doc in Piamonte and was among the first to
13
00:00:54.679 --> 00:00:58.679
introduce green harvest practices in Italy in nineteen eighty four.
14
00:00:59.359 --> 00:01:05.000
Brothers step and Alberto Caerlo run the property with their father, Stefano.
15
00:01:05.439 --> 00:01:09.120
The analogist joins us to discuss the family's commitment to
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00:01:09.239 --> 00:01:14.359
sustainability and some of its wines. Welcome Stefano Stefano Mchalli
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00:01:14.400 --> 00:01:19.400
Carolo exclusively produces single vineyard wines using indigenous grape varieties.
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Barbera Cortesi, Nebiolo of course and Moscato. Why is it
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important to your wine making philosophy and how would you
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describe your style of wines?
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So in Piedmonte is very important to produce the single
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vinyard because it's a territory that have a conformation of
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the hillside and the composition of the soil very different
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in a few metos. Especially these indigenous variety have the
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00:01:47.959 --> 00:01:52.439
reaction with this micro crime and micro soi that give
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wine very different in a few metos and obviously are
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the most prestigious wine from Piedmonte. The historic and famous
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single vinyo, especially from Barogo, Barbarasco and Barbaria Gray variety.
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Stephan out. Two of your Piamonte vinyards, Terequio and La Courte,
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are recognized as World Heritage Sites for Humanity for their history,
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tradition and culture. Exactly where are they located and tell
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us about the tear war.
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00:02:25.520 --> 00:02:30.800
Yeah, is a historic single vinyo located in the village
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of Gamora and Barogo is one of the most historic
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00:02:35.439 --> 00:02:38.719
and famous single vinyo because in the first classification of
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00:02:38.960 --> 00:02:43.000
Lorentzo Antini in seventeen eighty one, is one of the
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00:02:43.080 --> 00:02:48.400
two grand crews that made the history about the Barogo
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wine and is a really particular because it is this
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kind of conformation and the really rich ofkeos Mall but
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very rich of Mani that give to the Barogo wine
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a very unique finesse, a very unique fresh baxemic north
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minto cayptus that you can find on in this grand crew.
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And the other magical thing is that we are more
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than six producer or top producer that I ought to
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become more and more famous this grand couple around the world.
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And fort is a single vineyard of Barbera located in
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the south of Asti Province, a course Tunimo Ferrato, where
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there is a Nastiano sandy soil that is the most
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vocated soil for the Barbera with a great character that
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give the opportunity to have a nice of busha for
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more than fifteen twenty years. In this special vineyard. Also
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we created an artistic park with sculptor and ghenography that
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is open to the public and you can be it
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any time and is a really spect spectacular to visit
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by walk.
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Well, Pimonte is spectacular to begin with, but these two
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vineyards and their location within Piamonte, both Trequia where I've
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been to Andla Court where I've also been to, really
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or spectacular. Just the vistas are gorgeous, the vineyards are
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beautiful and the artwork is also beautiful. What is MICHAELA
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Carrolo doing to protect the region through its green standards
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of sustainability.
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Yeah, we are choice that the way of sustainable wine
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because it's really serious and not regarding only the green
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practice in the vineyard, but they care about all the
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processor to produce the wine. For example, we reduce the
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of the bottle, we use a sogar pantner. We make
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a culture for the worker that they work in the
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wine or in the vineyard, but also for the visitors
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that come to visit the winery and the and the
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and the vineyard, but also with the community of people
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that need some help for our family, for all the community.
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And I believe it is a long way. But what
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is really interesting is that all owt to to grown
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in terms of cultural mentality and to grown in the
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sustainability because our goal is to get to next generation
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much more biodiversity that when they take care of this
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this territory and so our goal is really to come
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back in the region, but with the knowledge that we
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have now and obviously regarding also the quality of the wine,
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because if you respect the soil the territory, we we
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see that improves also the character of the wine.
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You were actually some of the first to create those
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practicing techniques in Piamonte back in the nineteen eighties, as
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I mentioned earlier. What results have you seen since?
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Yeah, we see first I thought that for example, with
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the green harvest apput our indigenous variety and the abbagation
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the wine because they with this sacrifice in the venyard,
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reducing the yield, the cutting up out of the production,
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especially with this changing of the weather situation, allowed to
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arrive to perfect maturation of the grape every year. Also
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with the weather that is not perfect and the wine
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are more approachable. But in the same time, they don't
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use the character of the soul of the wine of
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their and the grape.
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You know, one of the regions that Mikekela Kierler was
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making a significant investment in is the region of Nits
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which has recently been created as a d OCG and
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early as well. What makes this new repelation so appealing
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for you as a winemaker.
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Yeah, nith is a new appliation, but have a historic
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ruth because in the family of the month they know
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that from the old vineyard of Barbera you can produce
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a wine that you can age a lot and with
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a great complexity. And my father was one of the
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three guys that write this appelation is a very severe
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application because regarding a very limited territory, whereas the most
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vocated of Barbera with the o yield and only the
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bestest position. So that are how to produce Barbera with
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a more character and the power to age a lot
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and with the name of the priace is like for
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the Biogo is Barogo. You are how to the consumer
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to understand better the personality of the preace and and
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the quality. Obviously, and now we are more than sixty
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producer that WI project to produce a top quality Barbera
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wine with the name of Nita and we'll be for
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my opinion, after barowing Barbarasca. The third appeviation for important
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red wine aging from Pimont.
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So we have three wines in front of us from
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your portfolio. The first is Lemarne Gavey Douc g twenty
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seventeen tell us about it.
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Yeah, Gavy is the region in the southwest southeast of
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Premonte region coast to Upeninni Mountains. Because to rigo Ya
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sea is a bitter different in terms of microcumates because
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it's influenced for the one wind that arrived from the sea.
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The wine gavey. The variety is Cortas one hundred percent.
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Cortes is a variety very with great delicacy, not very alcoholic,
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not very aroma attic, but very with a nice expression
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of the white our minerality. And it is a very
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crispy wine that are out to match with the all
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the fish, but also without the case the greasy food.
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Is a big success around the world because I believe
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the people are looking for this kind of wine not
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too simple but in the same time not too heavy,
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but with a great personality that you are about to
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drink another glass.
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And the second one we have is from Nitsa. It
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is the Chepressy Barbara needs a d c G. Let's
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talk about that a little bit.
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Yeah, Pressy arive from a single vineyard that that is
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Indega Courte states, so the best vocated soil in the
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custom of criteria. This is a very authentic top Barbara
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wine because the yid are less than seven tons. For actor,
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when Baroo is eight. The aging is one air in
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the arch Baro, so it keep the fluid and the
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character of authenticity of Barbera, but in the same time
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is a medium big body, but that also keep the
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fragrance and the refreshing of the Barbaria. Gray variety sou
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to be a food friendly wine that you can drink
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with several kind of food, but with a great complexity
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and a great personality.
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The third wine is Tortoniano Barollo docg. So let's talk
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about that a little bit, because Barolo really is the
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flagship of the region Baroo.
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You know that it is considered the wine of the
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king and the king of the wine for this gable
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for hour. The is not only the classic Baroo. We
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consider like Amos single Venia for too many reasons that
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more than fifty percent of the great arrived from the
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single vineyard of Chaequio. And the second reason is that
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we produce only in the good from the good vintages.
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So is the idea is the traditional idea to to
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branding the grapes that arrive from different vineyard for obtaining
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a very bagoas Barogo, but also from Toto Soy that
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is the name of the gable that regarding the vineyard
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of and Barogo. They produce a barolo very barogo with
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a very seki tanned that you are out to drain
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coso when they are only four or five years. But
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also they have opportunity to edge very well.
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You know, I find that interesting because you know, there's
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a there's an obvious move in in in the wine
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drinking world towards immediacy and one in wines that are
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that are ready to drink when you buy them. Barolo,
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for basically most of its history has been a wine
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that you really need to age for a long time.
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So so that you are making a barolo that will
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compliment food at a young age is a very interesting
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concept and a new concept I think for barolo. But
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of course you still have the barolos that you h
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for a period of time as well, wonderful wines. Mikelly
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Carlo is the winery Stefano Kilo is joining us today.
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Thank you very much. For more information, you can go
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to ww dot Mkellykierlo dot I T and that's m
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I c H E L E c h I A
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R l O dot A T Stephano. Thank you so
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much for joining us on the Connected Table SIPs.
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Thank you very much. Say you're right, the oh, the
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pofore to visit the visit the y.
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You've been listening to The Connected Table SIPs with Melanie
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00:12:50.720 --> 00:12:53.600
Young and David Ransom. To listen to more in depth
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00:12:53.639 --> 00:12:56.120
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