August 22, 2025 • 41 mins
Following the vines through Umbria yields rich rewards. Discover the untold wines of this central Italian region and follow their stories through rolling hills home to medieval towns and long held traditions.
Read the full episode show notes here > untolditaly.com/287
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The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!
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Editorial Information
The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke
Read the full episode show notes here > untolditaly.com/287
NEW! - the Untold Italy app - Umbria guide available - DOWNLOAD FOR iOS • DOWNLOAD FOR ANDROID
The app is FREE to download and check out our Milan guide and general travel content. Upgrade to PREMIUM for a one time fee to access Rome, Florence, Venice, Sorrento, Cinque Terre, Amalfi Coast, Capri, Ischia, Tuscany, Lake Como, Lake Garda, Veneto, Lombardy, Campania, Lazio, Puglia, Abruzzo, Calabria with much more to come
Support the show
Join our mailing list and get our FREE Italy trip planning toolkit - subscribe here | Join us on tour: Trip schedule | Discover our Trip Planning Services | Visit our online store | Follow: Instagram • Substack • Facebook • YouTube • Online travel assistant
The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke - yes there are two of us!
Support the show
- Subscribe to our mailing list and get our FREE Italy trip planning toolkit - subscribe here
- Need help with your trip? Check out our Trip Planning Services
- Join us on tour. Browse our Trip schedule
Editorial Information
The Untold Italy travel podcast is an independent production. Podcast Editing, Audio Production and Website Development by Mark Hatter. Production Assistance and Content Writing by the other Katie Clarke
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Imagine sepping a delicious glass of big bald red wine
and grazing over a plate of local cheese and salemi
while you sit in a medieval piazza, watching the world
go by. If this is your travel dream, listen on
as we're taking you to the region of Umbria to
discover the local wine and wine pairs perfectly with this
dream of.
Speaker 2 (00:19):
Italy Tawatuti and Benvenuti Tuan Told Italy the travel podcast
to where you go to the towns and villages, mountains
and lakes, hills and coastlines of Bella, Italia. Each week,
your host Katie Clark takes you on a journey in
(00:42):
a search of magical landscapes, history, culture, wine, gelato, and
of course, a whole lot of pasta. If you're dreaming
of Italy and planning future adventures there, you've come to
the right place.
Speaker 3 (01:05):
Do you dream of speaking Italian but feel stuck? I
hear you. Whether you want to connect with your Italian
heritage a.
Speaker 1 (01:12):
Partner, or you want to live in Italy, finding the
right tools to match your learning style is important. My
friend Michelle from Intrepid Italian offers a practical approach to
learning Italian with her unique eighty twenty method, teaching you
only what you need to know. As an adult learner
herself with Italian heritage, she really knows how to bridge
the gap between English and Italian. As Angela from Australia said,
(01:36):
I put my inability to learn down to my senior
stage of life, but with Intrepid Italian it seems to
just fit. To find out how Intrepid Italian can help
you learn Italian, and to claim an exclusive twenty dollars
coupon code that you can use on any of Michelle's
online courses from beginner to intermediate, visit untold Italy dot com,
(01:56):
forward slash Italian or visit the link in the show notes.
As a bonus, you'll also get a downloadable travel phrase
guide absolutely free, So visit untold Italy dot com forward
slash Italian to accelerate your Italian well Giorno Buana Serta,
Welcome friends to another episode of Untold Italy.
Speaker 3 (02:16):
Hope you're doing well and.
Speaker 1 (02:18):
Excited about your upcoming trip or you're plotting one out
for next year or sometime in the future. I won't
be going back for a good six months his time,
which is a bit disconcerting, but it also makes me
appreciate the time that I spend in Italy even more
and my conversations on this podcast too. There is no
better way to connect with Italy. For me, I do
(02:39):
have the best job in the world, and that is
no small part thanks to you all, our listeners from
all over the world, even from Argentina and Japan. Hello
to all of you. I just love that everyone's joining
from different corners of the world and our team and
I love hearing from you all because if we can
help one person or family enjoy their time in Italy
(03:00):
the way that we have, then it makes all our
work that much more worthwhile.
Speaker 3 (03:05):
So I wanted to share.
Speaker 1 (03:07):
A review from AMZB from the United States that we
were so delighted to read, and they wrote an inspiring
guide for anyone dreaming of Italy. When I first started
thinking about going to Italy, I had no idea where
to begin, no plan, no clue what I wanted to
see or how to make it happen. The Untold Italy
podcast completely changed that for me. Through heartfelt storytelling, fascinating history,
(03:30):
and practical real world advice, the passionate hosts and their
wonderful guests not only inspired my imagination but also gave
me the tools to bring my dream trip to life.
This isn't just a travel podcast, It's a window into
the soul of Italy. Each episode left me feeling more connected,
more informed, and more excited for my journey. If you're
even thinking about traveling to Italy or simply love learning
(03:53):
about it, do yourself a favor and start listening. It
will touch your heart and guide your steps. Oh, Simular MZB,
that is so much appreciated, and we can't wait to
hear how your trip went. Truly, this is why we
do what we do, and I really hope that you
just have all those magical moments that you're dreaming of now.
(04:15):
Another listener reached out to me wanting to know how
she could support the show, which I also appreciate. We
don't have a Patreon or anything like that, but we
do have the Untold Italy app where you'll find all
our episodes ad free. Plus you'll get early release of
the weekly episodes and all our travel guide information which
we are always adding to. We now have ten regions
(04:37):
of Italy loaded so far, and the next ones will
be there for everyone in the coming weeks. It's a
one time payment and it works out at just over
one dollar US an episode, and if you choose to
support us this way, we are so appreciative and we
do obviously all love sharing all our travel information with you. Okay,
(04:57):
for today's show, we're embracing the upcoming sea and of
course the northern summer is drawing to a close and
autumn is just around the corner. This is always my
favorite time to be in Italy. It's the perfect mix
of sunshine, cooler days, and an excellent pasta eating weather,
not to mention all the harvest festivities, and one of
the best places to experience this is beautiful Umbria, in
(05:19):
the heart of Italy, a place where traditions have endured
for centuries and where the wine is plentiful and much
less celebrated than in other parts of Italy, but for
no good reason other than the locals may not be
so great at marketing. Back on the show to share
the wines of this region that has been such an
important part of their lives are Olivia and Andrea from
(05:40):
Italian Wine Tales, a wonderful resource for learning about Italian
wine in an easy going way. Olivia and Andrea celebrated
their wedding just outside Peruga last year and it featured
many local wines and they did take one for the
team and tried quite a few before the wedding, so
they are well placed to talk about the varieties that
(06:01):
you'll find it on Bria. So salute let's find out
all about them. Ben tonight to welcome back to the
Untold Issaly podcast Olivia and Andrea.
Speaker 4 (06:13):
Cha kaye, Hi everyone.
Speaker 3 (06:16):
Oh how are you going?
Speaker 4 (06:19):
Yeah, really good, good, which just back from some big
travels around Europe and in Piedmont. At the moment where
we're currently scorching, it's thirty six celsius, so very very hot, hot,
but hanging in there.
Speaker 1 (06:36):
And we're also recording on fer A Gusto, so it's
the peak summer holiday, so they're taking a little break
from celebrating to record with us today. What are you
guys doing for Ferragosto because it is the important summer holiday.
Speaker 4 (06:51):
Isn't it.
Speaker 5 (06:52):
Yes, we're going to have a big lunch with a
family friend after the episode. He was my best man
at our wedding last year. We're going to celebrate altogether
since ensurin and we don't see him that often, So
it's going to be a nice day.
Speaker 4 (07:07):
Lots of food involved.
Speaker 3 (07:09):
For sure, he's cooking, that's the question.
Speaker 4 (07:13):
Exactly. Hopefully his parents take good cooks.
Speaker 1 (07:18):
And when you say a big lunch, does that mean
it's going to go on for a very very long.
Speaker 5 (07:22):
Time something like that, a couple of hours.
Speaker 1 (07:26):
It's not a proper Italian lunch unless it goes for
at least two hours, I think indeed.
Speaker 3 (07:31):
And I'm sure there'll be some wine to be had as.
Speaker 4 (07:33):
Well, yes, exactly, Maybe not red because I can't drink
red wine in this feat, but hopefully it's some nice
Pimonte's white wine.
Speaker 3 (07:42):
Oh delicious.
Speaker 1 (07:44):
Okay, Now, before we start immersing ourselves in a beautiful again,
can you quickly give everyone an introduction to Italian Wine Tales.
Speaker 3 (07:53):
And while you're so passionate about Italian wine.
Speaker 4 (07:56):
So, Italian Wine Tales is our online website all about
Italian wine. Surprise, surprise. But yeah, we try and take
out a little bit of, I guess, the pomp and
ceremony that sometimes comes with the wine world and make
it more approachable for people to really get to know
what Italian wine it's all about and enjoy it. Because
we think that, you know, wine is fun. It should
(08:16):
be something, you know, communal activity that people feel really
comfortable to try different Italian wines and discover their love
for their favorite Italian grapes. We're really passionate about Italian wine,
particularly because there's so many different I think it's the
country with the most variety of grapes in the world,
and I just think that's something we're celebrating and enjoying.
Speaker 5 (08:38):
Yes, I completely agree, and coming from a region where
wine is so important, like Piedmonting, it's part of the culture.
I always thought it was nice and part of like
paying homage to your culture and your tradition to learn
and know more about this part of the Italian and
(08:58):
my regional culture, even if you're not a wine producer yourself,
but it's all intertwined with every meal and different seasonal
aspects of your life that it's nice to know more
about it.
Speaker 3 (09:13):
Yeah, I love that.
Speaker 5 (09:15):
I love that.
Speaker 1 (09:16):
I think it's a very it is such a very
important part of your lives there, and so even if
you know people maybe don't drink wine, I think it's
really interesting and worth the curiosity to go and look
into to wine because like Andrea said, you're managing the seasons.
You're rolling with the seasons. Different things happen, and it's
(09:36):
all intertwined.
Speaker 3 (09:37):
I love it. I love it. Last night I was
out at a restaurant and I always do this to Olivia.
Speaker 1 (09:44):
I always take a photo of the of the wine
list and see what she suggests. Now, but if you
don't have your own personal Olivia on hand, and you're
at an Italian restaurant, you can go to Italian Wine
Tales and there's lots of information there.
Speaker 4 (09:57):
Yes, exactly, Okay, so late.
Speaker 1 (10:00):
Some take another trip to our I think it's really
one of our favorite regions, isn't it, Umbria?
Speaker 6 (10:05):
And that's because it is there where you do get
the seasonal changes and movement of the seasons, and you
can really see it happening in real life in front
of your very eyes.
Speaker 1 (10:15):
And so we're going to discover more about the wine
culture in that region. So how about you kick it
off and tell us where it is and what it's
famous for.
Speaker 5 (10:24):
Yes, absolutely, so now we today we're talking about Umbria,
which is an amazing beautiful region. Personally, piermonte A side,
because I'm biased, it's my favorite region. In Italy, so
it's amazing. It's in central Italy. It borders with Lazio
where Roam is Tuscany, where you have Florence and Market,
which is the central region in the eastern coast of Italy.
(10:47):
It is the only landlocked region in Italy. It's dominated
by rolling hills and beautiful hilltop medieval towns. I always
define it as a Tuscany, but with futurists, and even
if I don't want to use this word too much,
but it's quite authentic in this case. I'm going to
use these work be cause I love this region and
(11:07):
the wine is stunning, amazing because you have so many varieties.
You have beautiful reds and beautiful whites, and I love
especially the famous red they had. The main one we're
going to talk more about later. It's the second Tino
di monte Falco, and I like it a lot because
it's full body. There is a lot of tanning, so
(11:27):
that astringent feelings you have in your mouth reminds me
a lot of some of the reds you have in Piedmont,
and I really love when they have that tiny component
in your mouth. I really like it. But if you're
a white wine lover. You like sammary wines, it's perfectly fine.
There is one beautiful wine called the Orvieto Dog, which
it takes a name after one of the main cities
(11:49):
of the region, which is a beautiful mineral dry white
that you can pay with a lot of things, from
your partivo to fish dinner. So there's a lot of variety,
a lot of ones explore, and a lot of little
towns to explore as well. Peruja is the main city,
the capital of the region, you could say, and it's
the biggest city as well. But of course, in my opinion,
(12:10):
what makes Umbre unique and beautiful is the little charming
towns from Spelo to Kubio, which we have special connection
with because that's where we got married. There's how much
we love Umbria Toeto itself from where the name of
the wine comes to Asisi, which you might know because
(12:30):
of San Francis of Asisi. There is a lot to
discover in this region. I really really recommend it. It's beautiful.
I can talk about it enough.
Speaker 1 (12:39):
We all love it, don't we, And I think that's
because I think there's a few reasons.
Speaker 3 (12:44):
Like you said, when you use the word authentic.
Speaker 1 (12:47):
I think it's really purely Italian because it hasn't been
a lot of international influence in that region at all,
unlike pretty much every other region has had.
Speaker 3 (12:58):
French Austria, and.
Speaker 1 (13:02):
You know, they've all been there, but this is a
really indigenous land where everything has been going on there
for centuries, like even millennia, just the same way, growing vines,
tending vines, harvesting.
Speaker 3 (13:21):
It is so beautiful and.
Speaker 1 (13:22):
One of the places that I really liked going to
these towns, and I think it is actually Monte Falco
because when you arrive there and it's got the ultimate piazza,
I reckon it's true.
Speaker 5 (13:36):
Yeah, it's beautiful.
Speaker 4 (13:38):
Really is.
Speaker 1 (13:40):
Back in a flash right after these messages and you
go there, it's like the town and then there's all
these little cafes spilling out into the piazza and they've
all got delicious food and wine, and everyone's kind of
chilled out and relaxed, and then you can go for
a wander and do a little bit of shopping in
(14:01):
some cute little boutiques and there's no I mean, I
don't think there's that.
Speaker 3 (14:06):
Much to do there except for relax and eat and drink.
Speaker 5 (14:09):
I mean what else is there?
Speaker 4 (14:10):
But anyway, it's true, and in that piazza is one
of the best restaurants that we go on our Umbria tour.
It's right in that piazza. It's fantastic.
Speaker 1 (14:21):
Yeah, but it does take a little bit of effort
to get to Montefelco and around Umbria, doesn't it.
Speaker 5 (14:27):
So you do need a.
Speaker 4 (14:28):
My car absolutely. The first time I went to Umbri
actually was without a car, and I would not recommend
it because there's not a lot of public transport and
if you don't speak Italian it's even more complicated.
Speaker 1 (14:42):
Well, I went, I got popped on the train from
Region to Rome and it was quite slow.
Speaker 3 (14:48):
I mean it was quite relaxing.
Speaker 1 (14:49):
I needed a slow train Burney in to be honest
at that point a few weeks ago. But yeah, if
you want to get to Montefalco that I think you'd
have to be getting buses and all sorts of things. Yeah,
it's a very slow travel region in the fact that
you're going to go slowly if you don't have a car.
All right, So how that we dig into some of
these wines in a bit more detail.
Speaker 3 (15:11):
Let's should we stuck with their white.
Speaker 5 (15:13):
Yes.
Speaker 4 (15:14):
So the white wine is the Udovieto doc that Andrea
mentioned and actually we had this at our wedding, so
it's really we love that mineral kind of fresh crisp wines,
perfect for August drinking weather in the middle of summer.
It's like a light to medium bodied wine and normally
it's made using the Graceto and trebianal grapes, so you'll
(15:35):
find even though it's called Orvieto doc so doc, it
doesn't mean that the grape is audio. It's just around
the area of where it's produced. So got Trebriano, a
very floral, citrus mineral kind of grapes. It's really delicious,
goes really well with fish of course, grilled vegetables, the
Umbrian olive oil, which is famous as well because olive
(15:59):
oil is notch in Umbria, even with pecardine or cheese.
It's really nice. This is a wine though that you're
not going to be wanting to age, so drink it
while it's young, within like one to three years after
it's been bottled would be best.
Speaker 1 (16:15):
Okay, So for someone is at a restaurant and you
get offered a twenty twenty vintage or Vieto doc.
Speaker 3 (16:23):
You might say, oh, maybe a different.
Speaker 4 (16:25):
One, Yeah, a little old.
Speaker 3 (16:27):
Now what happens though when it gets too old?
Speaker 4 (16:32):
So what would happen is So the reason that you
want to age red wines is because they've got that
tannin component, and so that mallows out right. White wines
don't have tannin, So there's nothing to kind of maloway
except for the flavors, and so to get just kind
of flat, maybe not as floral. Maybe it could be
a little bit like that sensation when you've got fizzy
(16:56):
water and someone adds in a little bit of steel water.
And it's not that I'm saying that white wine's bubbly,
but it's not bubbly anymore. But it's not completely flat.
It's just a little boring. I guess it's not going
to be off or anything like that. It's just not
going to be very vibrant in your mouth.
Speaker 3 (17:12):
And that's what you want, really, isn't it. You want
a bit of a zing. Well, that's the type of
white wines.
Speaker 4 (17:16):
That I like, exactly. Yeah, so white wine, I mean,
you can also find lots of different tribiano. There's heaps
of different throbiano varieties. That you can get in Umbria
and in Latsu as well, or Grechueto, so they're the
white grapes, but probably where Umbria shines or is the
most famous for the red wines. C Andrea was talking about,
(17:39):
do you want to tell them favorite red wine?
Speaker 5 (17:42):
Sa Montefalco, which of course takes the name from the city,
the little town that you're located. It's probably one of
my favorite red wines in Italy. It's bold, it's intense.
You have this ripe red fruits tastes in your mouth
like plum cherries and more intense sometimes even notes of
(18:04):
chocolate when you smell it. You can smell tobacco spices.
It's very, very everything that a red wine, in my opinion,
should have. You have this beautiful tannic part, which not
every red wine has, but I always think is like
if you have a beautiful red wine and you don't
have this component, it's like having a sports car with
(18:26):
a few five hundred enginet it's not really what you're
looking for the kick. Just like you would like a
white wine with a bit of zestiny, you want a
red wine with a bit of tannic because the whole point,
like these wine can be perfectly paid with rich meats.
You can have wild boar, ago, you can have lamb,
(18:47):
you can have traffles, which are very very popular in Numbria.
But if you don't have the tannic component, which its job,
it's literally to wash your mouth a bit, to degrease
your mouth when you have these rich meals. If you
don't have that, you're missing something from your meal. And
you want to have a full meal, complete meal, complete
eating experience.
Speaker 4 (19:07):
So go for it.
Speaker 5 (19:09):
If you see it in the menu, take it. You
will not be disappointed.
Speaker 4 (19:13):
Sorry. Just one thing though about that wine. If you
do order it when you're in Umbria. This has happened
to us so many times. The waiters get a little
bit worried because for them they think it's a very
heavy red wine and they were trying a lot of
the time they try and convince you not to take
it because they don't know. I guess that an international
customer like Australian or American, we're quite used to like
(19:35):
a big charaz or a big bald wine. So if
they say to you, oh, are you sure you want it,
to say yes, if you like big bold wines, that
is yeah.
Speaker 5 (19:45):
I was good.
Speaker 1 (19:45):
That was what I was going to ask you. Is
is it more similar to some of our you know,
our charaz our cabinets that.
Speaker 5 (19:53):
We're used to.
Speaker 1 (19:54):
Yeah, because some people get a little bit disappointed in
Italian whine. Not disappointed, but like they're like surprised because
they think it's going to be really big and hearty,
when in fact.
Speaker 3 (20:03):
A lot of it is quite light. For light for
our palettes.
Speaker 4 (20:07):
I guess it's not like the fruit forwardness of like
an Australian charades or cab sav or something like that,
but it's it's that intenseness is definitely there.
Speaker 5 (20:17):
And the tannon, but differently than your Vieta one. You
can age this, so either you can buy it an
agent or if you see it on a menu which
is aged, let Misshi take it. And it's better in
this way, because as Leeve was saying, the more you
age it, the more these stunnings are going to be
in your mouth. But they're not going to be too oppressive.
They're going to be more mellow, they're going to be
(20:38):
more round, and it's going to be a more pleasant
experience drinking it.
Speaker 4 (20:42):
So even something like a twenty year old Segarantino that
could be amazing ten to twenty salary depends obviously the producer, etc.
But yeah, you really want to get an aged Segarantino.
Speaker 3 (20:55):
Did your parents like the Sagarantino?
Speaker 1 (20:58):
Yeah, my dad likes big I remember, So if Liv's
dad likes it, then it's got a big tick from everyone. Yeah,
it's a really interesting way that our palettes have developed.
And I think i've actually now because I find it
(21:19):
actually quite difficult to drink red wine. And I still
love it, but it's just doesn't agree with my body
so much. But I prefer if I am going to
be drinking more of a lighter might. So I've been
drinking basically a lot of Italian red wine because yeah,
there are the ones that like maybe a bit too
intense for me, and I now I want to hire
(21:40):
in alcohol. So would that be the same as a
sand Grentino a little bit higher in alcohol?
Speaker 4 (21:45):
Yeah, San Guarentino is higher and alcohol generally speaking. And
we were talking before we started recording, even just about
weather changes in Italy and the very very hot summers.
Unfortunately that is also meaning that slowly Italian wines are
getting high in alcohol too, just because of how hot
the summers are.
Speaker 3 (22:03):
Yeah, it's really interesting.
Speaker 1 (22:04):
Live and Andrea were saying that in Piermonte they've started
some people have started planting olive trees because it's getting
warm enough to you know, olives, which is unbelievable because
you have to think that you can see the Alps
from most places.
Speaker 3 (22:20):
In that region.
Speaker 1 (22:23):
So yeah, it's very interesting how climate change is impacting.
Speaker 4 (22:29):
These exactly exactly. So yeah, we've got the Sagratino, the
other kind of big red there's a lot of san
drovers in Umbria. So the next one is the Torgiano
ros vucg and that san Javerz blended with cane ola,
which is another great variety of red grape, or with
even cabines, so cabines is obviously an international French variety.
(22:52):
It's a little more elegant, we could say, than the sagratino,
so not as big gold in your face, expect cherry leather,
dried herbs, kind of softer. Tannon's a little more silky,
So this one you don't need to age for as
long as a segarantino, because again the Tannon's already a
little bit more elegant. So maybe something like eight to
(23:14):
fifteen years to help it increase that complexity but not
lose balance, and it would be really nice even just
with a pasta with tomato based sauces. The famous Portquetta
so Umre is the region. If you like porquetta, that's
where you'll find it, or grilled meats as well. So
that's a really nice red wine.
Speaker 5 (23:36):
The last one I would like to mention for the
reds it's again from Montefalco. It's called montefalcoos, so I
know it can sound to be confusing. The one that
I mentioned before was called Sagarantino di Montefalco, so Sagarantino
from Montefalco. This one is Montefalcos Montefaco bread and it's
called a red wine. But it's a bit more approachable
(23:58):
than the Sagarantino. It's a blend of Sanjo Vesa and
Sagraantino rape and it's more easy going. I would say,
if you like red wines, but you don't want a rich,
full bodied, heavier wine, you want just a casual red
wine because you don't want to see for a long lunch.
(24:19):
You want to have a quick dish of pasta and
red wines. I would recommend this Monte Falco. Also, you
find it basically everywhere in India Umbria and it's very
very good. Don't be concerned. If it's not the Sagrantino one,
still go for it. You won't be disappointed, and it's
a little more affordable to Yes, absolutely, yeah sounds good.
Speaker 3 (24:39):
Now you mentioned Paul Keto, I think you need to
explain a little bit more because some people might not
know what that is.
Speaker 5 (24:45):
Absolutely, so you might have seen images maybe or when
you've been tweetedly if you've been before, even if you haven't.
The peak on our roast with all the crackling part
on the outside and the more tender part in side.
And what Umbria is famous for is to cook this
part of the pig and they slice it in very
(25:06):
thin or think if you prefer slices, and they put
it inside sandwiches. You can have it on the go,
sometimes even have it when you eat as a stata
or even as a main meal, depending on how these
serve it. But it's a very good part of the
the pig. I love the fact that it's crackling on
the outside and very tender on the inside. Sometimes they
(25:28):
even serve it with some sauces to make it less dry,
but it's often not that dry because they know how
to cook it that they make it very very delicious
and juicy, and it's well paired with the red wines
especially that we mentioned it. But sometimes if you go
out for a peritivo you can find also some cuts
of the portetto thinly car with white wines because it's
(25:51):
very easy to enjoy it.
Speaker 4 (25:53):
It's also like a really good straight exactly easy and
puja especially. There's this amazing little van that's set up
in the city where we often go and get like
a porketta sandwich and you can have it with Artismal beer.
They've got some great beer producers for drinkers in Umbria
too if you prefer that, or you can have it
(26:14):
of course for the glass of wine. So we quite
like doing that.
Speaker 3 (26:17):
So civilized. So where can we go to try?
Speaker 1 (26:22):
Is there some wineries that you'd recommend going to visit.
Speaker 3 (26:27):
Let's take a quick moment, we'll be right back.
Speaker 4 (26:34):
Absolutely, So we visit some fantastic wineries of course on
our Umbria tour, but they are top secret ones for
our special tour guests. So some other ones that are
great that you can book. I would like to mention
Terre Margaritelli and that's a biodynamic organic winery that's easy
to book online. So this is the other thing about
(26:55):
wineries in Italy in general. A lot of them can
be not open just to the general public, don't maybe
offer visits just for two people, etc. But this is
one where you can happily book online. They speak English.
That's you know, another thing about wineries in Italy that
they don't often speak English too, So this is one
(27:16):
that you can visit independently and still have a really
nice experience. So I'd say that one. And then Difilippo
it's another really nice winery as well. They've got lots
and lots of different wine varieties to try. They do
some international grapes there too, so it's not commercial, but
I guess it's a really big offering. So there's really
something for everyone at that winery.
Speaker 3 (27:38):
Yeah, right, And I think we've mentioned this on the podcast.
Speaker 1 (27:41):
I know I've sent it out on a few emails
and we recommend it in a actually, but there's a
service called Windery and they're actually an Italian company and
they go around to the wineries and help them get
online too, so you can book wineries online because it's
really Oh my love hate relationship with Italian e commerce
(28:04):
sites continues. But I've had a really amazing discussion with
some people that live in Australia with Italian heritage and
they're bringing Italian products to Australia and they've all said
to me they've had to create their own websites. But
you know, that's another really good way to find minories
(28:25):
that are available online. And the other one that I
was going to suggest is really early in our podcast
journey we had some guys on their names now, but
they did mention one that's in the shadow of a Ccisu,
a ceci and they do technics overlooking the city. So yeah,
I think that's probably a good one too, but I
(28:46):
haven't tried that, but it did sound amazing.
Speaker 3 (28:50):
Okay, so Umbria, if you like wine.
Speaker 1 (28:53):
You should just go, like seriously, I mean, what we
have to sort of reinforce is that I know a
lot of people like Kian and the ones the wines
that they know, but it's just that those ones wineries
and wine varieties have done an amazing.
Speaker 4 (29:07):
Job of marketing exactly, and they export and they make
such a huge quantity, a little bit more well a
lot more commercial than anything that's coming out of Umbria,
that's for sure. They keep all the good wine for
themselves in Umbrias, so that means that you want to
go and joke out their wine.
Speaker 3 (29:23):
Yeah, this is a top tip.
Speaker 1 (29:25):
Like we talked about this with the Dolomites as well,
Like they're not making it in huge quantities, and not
that if you make it in big quantities.
Speaker 3 (29:32):
That it's going to be bad, but you can just
have a little bit more attention to detail. It's like
with anything.
Speaker 1 (29:37):
If you're going to be like doing a bake sale
and you have to make you know, sixty cupcakes, you know,
some may fall through the crack, but if you just
have to make six, getting the primo.
Speaker 4 (29:48):
One, Yeah, I agree. But it's such a beautiful region
for food, for wine, for the hilltop towns. And Andrea
was mentioning a CC with Saint Francis if you're interested
in Francis as well. But the other thing is that
I love about Umbria is the locals and the local
connections and the people that you meet there the time
(30:10):
on a tradition. So we were just there over the
summer as well, and we went to this amazing festival.
Not to mention the last episode you did about Umbria
with Rebel during the flower festival, but even in the
summer they had this medieval festival in Bavaria that's incredible
and it's all about the people and the artisans, and
(30:31):
w Andreas is authentic. It's because it still feels like
the Italy that you dream about.
Speaker 5 (30:38):
I guess right, yes, because as you said, another beautiful,
beautiful thing about Umbri is that even if these towns
are very little and you wouldn't expect much from it,
each and every town has their own little tradition, their
own little festivals. And I say little, but they're really
not that little in reality, because they are so full
(30:59):
of passion, so full of energy. For example, in Spello
they have the Infiorata is you know if you heard
the last episode with Rebel, and we've been lucking up
to also go to an Infiorata in Spello and it's
an amazing show. In Goobio, when we got married, they
have the Festa Deicheri, which is this religious celebration. But
even if I'm not religious myself, but it's literally the
(31:22):
most beautiful experience I've had in my life. It's more
beautiful than going to a concert. It's more beautiful than
going to a football event. You just have to be
that you are out of this energetic feeling of the
people honoring the tradition and bringing something to lie that
you might think this is an old tradition for like
(31:43):
centuries ago. Why should I still care? Because everyone around
you cares so much about it. It's beautiful. It probably
makes you happy just to be there, to witness it
and to be part of it. It's amazing, I mean.
Speaker 4 (31:57):
And another way that we make this kind of come alive,
especially during our Umbranan Fall tours, is our visits with
local artisans, so you get that same experience. So we
visit we visit like a medieval candlestick maker still honoring
these time old traditions. We visit a medieval paper maker
who are still honoring these time old traditions. We visit
(32:18):
an amazing woman in Peruja who is a weaver creating
the most incredible textiles. And these are things obviously that
take people so much time to create. The faster ways
to do things now, but they've got the commitment and
the want to keep these time old traditions running, which
I just find so inspiring.
Speaker 1 (32:38):
Yeah, and I think, you know, go back to the
term authentic and authenticity. They're doing it because they want to.
They're not doing it because they're seeing a business opportunity.
And to contrast that maybe with you know, like fantasy
is amazing and it's a different totally different culture.
Speaker 3 (32:57):
And vibe, history and all of that up there.
Speaker 1 (33:01):
But if you take kind of Ballet, which is probably
the most famous celebration in Italy, the community celebration, that
was actually something that had fallen by the wayside and
people had sort of decided not to do that anymore,
maybe for over one hundred years, and then it got
revived in the nineteen seventies.
Speaker 3 (33:20):
As a way to luring visitors. But these ones are
not like that.
Speaker 1 (33:27):
They've been going on, and I can't imagine what it
was like in COVID because they wouldn't have been able
to do that, which would have been quite distressing.
Speaker 5 (33:35):
I remember reading a couple of interviews of people being
literally devastated for not being able, for example, in woog
Be for the festival each Shady, which brief explanation they
have these wax candles covered in these wooden planks that
they take around the city. They have three for three
different saints in the city, and they run them up
(33:56):
and down this city with narrow roads, and I'm talking
about no least ten meters tall, super heavy, super high,
and they run up and down. And these people were
devastated because they were saying, for the first time in centuries,
we were not able to do it. They did it
even when World War One and World War two were
(34:16):
going on, but they couldn't do it during COVID. And
for some people, you have to understand that they planned
the whole year just for this single day. They plan everything,
they plan the organization, they plan out they're going to
who is going to take the charry, where when you're
going to take So it's your whole life sometimes dedicated
to this single event and not being able to do
(34:37):
it can be devastating. Of course, then COVID was a
very important event, and safety of everyone was the priority
that comes without questioning. But I also understand the point
of view.
Speaker 1 (34:49):
Yeah, it's just very fascinating to witness people that are
so connected to their land and their culture. And we
had a lady on tour with us from Oklahoma, Pelijah
if you're listening and Mark.
Speaker 3 (35:05):
Both to them though, were absolutely lovely guests.
Speaker 1 (35:07):
So I was able to meet and Johanna has she
has American Indian heritage, and what I really found fascinating
was there is this real synergy between people that have
indigenous heritage that maybe people like from backgrounds like mine,
where we've come from a different part of the world
and we've landed in another part. We just don't have
(35:27):
that immediate connection to the land that you see in
these countries where people have been, you know, there for millennia.
Speaker 3 (35:36):
I'll just find it really fascinating. And well, I'm want
to be jealous.
Speaker 4 (35:40):
I have to say, yeah, I feel.
Speaker 1 (35:42):
Like they have more of a deeper connection to nature
and the seasons and it's something special and I feel
like I'm missing out.
Speaker 4 (35:52):
Yeah, I agree. It will come to Umbria and then
you can be swept into the community spirit.
Speaker 3 (35:58):
Well, It's true. Every time I go there, I feel
like I've come home because everyone's so kind and lovely.
Speaker 1 (36:03):
So yeah, well, just before we wrap this up, I
just wanted to ask you guys about the just the
different seasons, because I know I've really.
Speaker 3 (36:11):
Been there mainly in summer actually, but I can imagine.
Speaker 1 (36:14):
It's really beautiful in autumn when the all the leads
are changing and it's stunning.
Speaker 4 (36:20):
I always I love visiting wine regions in the fall
because it's when the vendemia or the wine harvest is
going on, and there's excitement in the air from that.
But Umbria especially not only if you've got the wine
harvest going on, you've also got the olives, so the
olive harvest too, which happens like late October into November,
and that's a beautiful festive time because you get to
(36:41):
experience the first drizzles of the freshly pressed green olive oil,
which is just delicious. And you've also got truffles too
in Umbria, by the way, at that time of year,
which are absolutely delicious as well.
Speaker 5 (36:56):
And if you love winter, it's fine nevertheless, because it
will be your again. Sorry, but I love it. They
have the biggest Christmas tree in the world because they
face one hill one many hills, but one hill specifically,
they lit up this hill. They light it up in
the shape of a Christmas tree, so you can literally
(37:16):
see driving or visiting the city this huge Christmas tree,
making everything feel very very Christmas. So in winter it's
beautiful and ultimateous, beautiful. Every season is good.
Speaker 4 (37:27):
I like the fall though, because I would say winter,
it does get cold in Umbria at all. So if
you don't like the cold, yeah, it does get cold.
So four is perfect because it's really nice temperatures for
exploring less people as well than the middle of summer
and all the pretty colors of the vineyards, you know,
the reds and the greens. It's a really special festive
(37:48):
kind of time of year.
Speaker 1 (37:50):
And definitely the best time to be drinking that second tino.
Speaker 4 (37:55):
Exactly, exactly rites perfect.
Speaker 1 (37:58):
When are we going back to I know you're you're
contemplating a visit on the weekend, but I might have
to wait a little bit longer anyway.
Speaker 3 (38:07):
Olivia and Ando, thank you for sharing that.
Speaker 1 (38:10):
I just love hearing your passion about wine and just
everything that goes around wine, the festivals, food, everything. So
if our listeners would like to know more about the
historic wines of Umbria, how can they stay in touch
with you and Italian Wine.
Speaker 4 (38:24):
Tales So you can check out our website Italianwinetales dot
com and we're also on Instagram. So Italian Wine Tales
and that would be, yeah, the best place to check
out what's happening with Italian wine.
Speaker 3 (38:36):
Amazing.
Speaker 1 (38:37):
Thank you so much for joining us, Simul and chios
much chao, see you next time.
Speaker 3 (38:48):
So there you have it.
Speaker 1 (38:49):
Umbrian red wines are for those of you who love
a big hearty red like those we find here in
Australia and also the Napabali in California, perfect for those
autumn and winter day and a plate of truffle pasta.
Speaker 3 (39:02):
One is similar.
Speaker 1 (39:04):
When I was in Umbria recently, I had a fratata
a bit like an omelet with shaved truffle, and that
was also washed down with a glass of Auvieto wine
and it was outstanding, so simple and delicious, which in
my opinion is always the best kind of food and
wine combo. As much as I appreciate fine dining, simple
yet tasty experiences are the ones that I crave when
(39:26):
I'm in Italy, where in fact they got this down
to a very fine art.
Speaker 3 (39:31):
You'll find all the details of our chat with Olivia
and Andrea from Italian Wine Tales on our podcast show
Notes at Untold Italy dot com. Forward slash to eight
seven for episode number two hundred and eighty seven. The
episode is also available in the premium version of our
Untold Italy app, along with the newly released guide to Umbria,
including wine and tasting info and that very special restaurant
(39:54):
in the Piazza Montefalco. And if you're craving an autumnal
escape and one wondering about this very special part of Italy,
we have a couple of spots left on our full
twenty twenty five trip in late October. Our group trips
are small, food and wine focused and you just show
up and go. We take care of the rest so
you can relax and enjoy Italy without worrying about logistics,
(40:16):
crowds or even choosing wine. Olivia has taken care of
all of that.
Speaker 1 (40:21):
If that sounds like something you might enjoy, there's a
link to the tour details in our show notes. Gerazimili
thanks to all our wonderful listeners for your ongoing support
of Untold Italy. I hope you enjoyed today's show. If
you did, then it would be wonderful if you gave
us a rating or review in your favorite podcast app,
and that helps us reach more Italy loving travelers just
(40:43):
like you. On next week's episode, I'm going to share
some trip planning tips and thoughts on the state of
travel in Italy generally. But until then, it's chow for now.
The Untold Italy podcast is an independent production podcast editing,
audio production and website development by Mark Hatter. Production assistance
(41:04):
and content writing by the are they kJ Clark, Yes,
there are two of us. For more information about Untold Italy,
please visit Untold Italy dot com.
Imagine sepping a delicious glass of big bald red wine
and grazing over a plate of local cheese and salemi
while you sit in a medieval piazza, watching the world
go by. If this is your travel dream, listen on
as we're taking you to the region of Umbria to
discover the local wine and wine pairs perfectly with this
dream of.
Speaker 2 (00:19):
Italy Tawatuti and Benvenuti Tuan Told Italy the travel podcast
to where you go to the towns and villages, mountains
and lakes, hills and coastlines of Bella, Italia. Each week,
your host Katie Clark takes you on a journey in
(00:42):
a search of magical landscapes, history, culture, wine, gelato, and
of course, a whole lot of pasta. If you're dreaming
of Italy and planning future adventures there, you've come to
the right place.
Speaker 3 (01:05):
Do you dream of speaking Italian but feel stuck? I
hear you. Whether you want to connect with your Italian
heritage a.
Speaker 1 (01:12):
Partner, or you want to live in Italy, finding the
right tools to match your learning style is important. My
friend Michelle from Intrepid Italian offers a practical approach to
learning Italian with her unique eighty twenty method, teaching you
only what you need to know. As an adult learner
herself with Italian heritage, she really knows how to bridge
the gap between English and Italian. As Angela from Australia said,
(01:36):
I put my inability to learn down to my senior
stage of life, but with Intrepid Italian it seems to
just fit. To find out how Intrepid Italian can help
you learn Italian, and to claim an exclusive twenty dollars
coupon code that you can use on any of Michelle's
online courses from beginner to intermediate, visit untold Italy dot com,
(01:56):
forward slash Italian or visit the link in the show notes.
As a bonus, you'll also get a downloadable travel phrase
guide absolutely free, So visit untold Italy dot com forward
slash Italian to accelerate your Italian well Giorno Buana Serta,
Welcome friends to another episode of Untold Italy.
Speaker 3 (02:16):
Hope you're doing well and.
Speaker 1 (02:18):
Excited about your upcoming trip or you're plotting one out
for next year or sometime in the future. I won't
be going back for a good six months his time,
which is a bit disconcerting, but it also makes me
appreciate the time that I spend in Italy even more
and my conversations on this podcast too. There is no
better way to connect with Italy. For me, I do
(02:39):
have the best job in the world, and that is
no small part thanks to you all, our listeners from
all over the world, even from Argentina and Japan. Hello
to all of you. I just love that everyone's joining
from different corners of the world and our team and
I love hearing from you all because if we can
help one person or family enjoy their time in Italy
(03:00):
the way that we have, then it makes all our
work that much more worthwhile.
Speaker 3 (03:05):
So I wanted to share.
Speaker 1 (03:07):
A review from AMZB from the United States that we
were so delighted to read, and they wrote an inspiring
guide for anyone dreaming of Italy. When I first started
thinking about going to Italy, I had no idea where
to begin, no plan, no clue what I wanted to
see or how to make it happen. The Untold Italy
podcast completely changed that for me. Through heartfelt storytelling, fascinating history,
(03:30):
and practical real world advice, the passionate hosts and their
wonderful guests not only inspired my imagination but also gave
me the tools to bring my dream trip to life.
This isn't just a travel podcast, It's a window into
the soul of Italy. Each episode left me feeling more connected,
more informed, and more excited for my journey. If you're
even thinking about traveling to Italy or simply love learning
(03:53):
about it, do yourself a favor and start listening. It
will touch your heart and guide your steps. Oh, Simular MZB,
that is so much appreciated, and we can't wait to
hear how your trip went. Truly, this is why we
do what we do, and I really hope that you
just have all those magical moments that you're dreaming of now.
(04:15):
Another listener reached out to me wanting to know how
she could support the show, which I also appreciate. We
don't have a Patreon or anything like that, but we
do have the Untold Italy app where you'll find all
our episodes ad free. Plus you'll get early release of
the weekly episodes and all our travel guide information which
we are always adding to. We now have ten regions
(04:37):
of Italy loaded so far, and the next ones will
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do obviously all love sharing all our travel information with you. Okay,
(04:57):
for today's show, we're embracing the upcoming sea and of
course the northern summer is drawing to a close and
autumn is just around the corner. This is always my
favorite time to be in Italy. It's the perfect mix
of sunshine, cooler days, and an excellent pasta eating weather,
not to mention all the harvest festivities, and one of
the best places to experience this is beautiful Umbria, in
(05:19):
the heart of Italy, a place where traditions have endured
for centuries and where the wine is plentiful and much
less celebrated than in other parts of Italy, but for
no good reason other than the locals may not be
so great at marketing. Back on the show to share
the wines of this region that has been such an
important part of their lives are Olivia and Andrea from
(05:40):
Italian Wine Tales, a wonderful resource for learning about Italian
wine in an easy going way. Olivia and Andrea celebrated
their wedding just outside Peruga last year and it featured
many local wines and they did take one for the
team and tried quite a few before the wedding, so
they are well placed to talk about the varieties that
(06:01):
you'll find it on Bria. So salute let's find out
all about them. Ben tonight to welcome back to the
Untold Issaly podcast Olivia and Andrea.
Speaker 4 (06:13):
Cha kaye, Hi everyone.
Speaker 3 (06:16):
Oh how are you going?
Speaker 4 (06:19):
Yeah, really good, good, which just back from some big
travels around Europe and in Piedmont. At the moment where
we're currently scorching, it's thirty six celsius, so very very hot, hot,
but hanging in there.
Speaker 1 (06:36):
And we're also recording on fer A Gusto, so it's
the peak summer holiday, so they're taking a little break
from celebrating to record with us today. What are you
guys doing for Ferragosto because it is the important summer holiday.
Speaker 4 (06:51):
Isn't it.
Speaker 5 (06:52):
Yes, we're going to have a big lunch with a
family friend after the episode. He was my best man
at our wedding last year. We're going to celebrate altogether
since ensurin and we don't see him that often, So
it's going to be a nice day.
Speaker 4 (07:07):
Lots of food involved.
Speaker 3 (07:09):
For sure, he's cooking, that's the question.
Speaker 4 (07:13):
Exactly. Hopefully his parents take good cooks.
Speaker 1 (07:18):
And when you say a big lunch, does that mean
it's going to go on for a very very long.
Speaker 5 (07:22):
Time something like that, a couple of hours.
Speaker 1 (07:26):
It's not a proper Italian lunch unless it goes for
at least two hours, I think indeed.
Speaker 3 (07:31):
And I'm sure there'll be some wine to be had as.
Speaker 4 (07:33):
Well, yes, exactly, Maybe not red because I can't drink
red wine in this feat, but hopefully it's some nice
Pimonte's white wine.
Speaker 3 (07:42):
Oh delicious.
Speaker 1 (07:44):
Okay, Now, before we start immersing ourselves in a beautiful again,
can you quickly give everyone an introduction to Italian Wine Tales.
Speaker 3 (07:53):
And while you're so passionate about Italian wine.
Speaker 4 (07:56):
So, Italian Wine Tales is our online website all about
Italian wine. Surprise, surprise. But yeah, we try and take
out a little bit of, I guess, the pomp and
ceremony that sometimes comes with the wine world and make
it more approachable for people to really get to know
what Italian wine it's all about and enjoy it. Because
we think that, you know, wine is fun. It should
(08:16):
be something, you know, communal activity that people feel really
comfortable to try different Italian wines and discover their love
for their favorite Italian grapes. We're really passionate about Italian wine,
particularly because there's so many different I think it's the
country with the most variety of grapes in the world,
and I just think that's something we're celebrating and enjoying.
Speaker 5 (08:38):
Yes, I completely agree, and coming from a region where
wine is so important, like Piedmonting, it's part of the culture.
I always thought it was nice and part of like
paying homage to your culture and your tradition to learn
and know more about this part of the Italian and
(08:58):
my regional culture, even if you're not a wine producer yourself,
but it's all intertwined with every meal and different seasonal
aspects of your life that it's nice to know more
about it.
Speaker 3 (09:13):
Yeah, I love that.
Speaker 5 (09:15):
I love that.
Speaker 1 (09:16):
I think it's a very it is such a very
important part of your lives there, and so even if
you know people maybe don't drink wine, I think it's
really interesting and worth the curiosity to go and look
into to wine because like Andrea said, you're managing the seasons.
You're rolling with the seasons. Different things happen, and it's
(09:36):
all intertwined.
Speaker 3 (09:37):
I love it. I love it. Last night I was
out at a restaurant and I always do this to Olivia.
Speaker 1 (09:44):
I always take a photo of the of the wine
list and see what she suggests. Now, but if you
don't have your own personal Olivia on hand, and you're
at an Italian restaurant, you can go to Italian Wine
Tales and there's lots of information there.
Speaker 4 (09:57):
Yes, exactly, Okay, so late.
Speaker 1 (10:00):
Some take another trip to our I think it's really
one of our favorite regions, isn't it, Umbria?
Speaker 6 (10:05):
And that's because it is there where you do get
the seasonal changes and movement of the seasons, and you
can really see it happening in real life in front
of your very eyes.
Speaker 1 (10:15):
And so we're going to discover more about the wine
culture in that region. So how about you kick it
off and tell us where it is and what it's
famous for.
Speaker 5 (10:24):
Yes, absolutely, so now we today we're talking about Umbria,
which is an amazing beautiful region. Personally, piermonte A side,
because I'm biased, it's my favorite region. In Italy, so
it's amazing. It's in central Italy. It borders with Lazio
where Roam is Tuscany, where you have Florence and Market,
which is the central region in the eastern coast of Italy.
(10:47):
It is the only landlocked region in Italy. It's dominated
by rolling hills and beautiful hilltop medieval towns. I always
define it as a Tuscany, but with futurists, and even
if I don't want to use this word too much,
but it's quite authentic in this case. I'm going to
use these work be cause I love this region and
(11:07):
the wine is stunning, amazing because you have so many varieties.
You have beautiful reds and beautiful whites, and I love
especially the famous red they had. The main one we're
going to talk more about later. It's the second Tino
di monte Falco, and I like it a lot because
it's full body. There is a lot of tanning, so
(11:27):
that astringent feelings you have in your mouth reminds me
a lot of some of the reds you have in Piedmont,
and I really love when they have that tiny component
in your mouth. I really like it. But if you're
a white wine lover. You like sammary wines, it's perfectly fine.
There is one beautiful wine called the Orvieto Dog, which
it takes a name after one of the main cities
(11:49):
of the region, which is a beautiful mineral dry white
that you can pay with a lot of things, from
your partivo to fish dinner. So there's a lot of variety,
a lot of ones explore, and a lot of little
towns to explore as well. Peruja is the main city,
the capital of the region, you could say, and it's
the biggest city as well. But of course, in my opinion,
(12:10):
what makes Umbre unique and beautiful is the little charming
towns from Spelo to Kubio, which we have special connection
with because that's where we got married. There's how much
we love Umbria Toeto itself from where the name of
the wine comes to Asisi, which you might know because
(12:30):
of San Francis of Asisi. There is a lot to
discover in this region. I really really recommend it. It's beautiful.
I can talk about it enough.
Speaker 1 (12:39):
We all love it, don't we, And I think that's
because I think there's a few reasons.
Speaker 3 (12:44):
Like you said, when you use the word authentic.
Speaker 1 (12:47):
I think it's really purely Italian because it hasn't been
a lot of international influence in that region at all,
unlike pretty much every other region has had.
Speaker 3 (12:58):
French Austria, and.
Speaker 1 (13:02):
You know, they've all been there, but this is a
really indigenous land where everything has been going on there
for centuries, like even millennia, just the same way, growing vines,
tending vines, harvesting.
Speaker 3 (13:21):
It is so beautiful and.
Speaker 1 (13:22):
One of the places that I really liked going to
these towns, and I think it is actually Monte Falco
because when you arrive there and it's got the ultimate piazza,
I reckon it's true.
Speaker 5 (13:36):
Yeah, it's beautiful.
Speaker 4 (13:38):
Really is.
Speaker 1 (13:40):
Back in a flash right after these messages and you
go there, it's like the town and then there's all
these little cafes spilling out into the piazza and they've
all got delicious food and wine, and everyone's kind of
chilled out and relaxed, and then you can go for
a wander and do a little bit of shopping in
(14:01):
some cute little boutiques and there's no I mean, I
don't think there's that.
Speaker 3 (14:06):
Much to do there except for relax and eat and drink.
Speaker 5 (14:09):
I mean what else is there?
Speaker 4 (14:10):
But anyway, it's true, and in that piazza is one
of the best restaurants that we go on our Umbria tour.
It's right in that piazza. It's fantastic.
Speaker 1 (14:21):
Yeah, but it does take a little bit of effort
to get to Montefelco and around Umbria, doesn't it.
Speaker 5 (14:27):
So you do need a.
Speaker 4 (14:28):
My car absolutely. The first time I went to Umbri
actually was without a car, and I would not recommend
it because there's not a lot of public transport and
if you don't speak Italian it's even more complicated.
Speaker 1 (14:42):
Well, I went, I got popped on the train from
Region to Rome and it was quite slow.
Speaker 3 (14:48):
I mean it was quite relaxing.
Speaker 1 (14:49):
I needed a slow train Burney in to be honest
at that point a few weeks ago. But yeah, if
you want to get to Montefalco that I think you'd
have to be getting buses and all sorts of things. Yeah,
it's a very slow travel region in the fact that
you're going to go slowly if you don't have a car.
All right, So how that we dig into some of
these wines in a bit more detail.
Speaker 3 (15:11):
Let's should we stuck with their white.
Speaker 5 (15:13):
Yes.
Speaker 4 (15:14):
So the white wine is the Udovieto doc that Andrea
mentioned and actually we had this at our wedding, so
it's really we love that mineral kind of fresh crisp wines,
perfect for August drinking weather in the middle of summer.
It's like a light to medium bodied wine and normally
it's made using the Graceto and trebianal grapes, so you'll
(15:35):
find even though it's called Orvieto doc so doc, it
doesn't mean that the grape is audio. It's just around
the area of where it's produced. So got Trebriano, a
very floral, citrus mineral kind of grapes. It's really delicious,
goes really well with fish of course, grilled vegetables, the
Umbrian olive oil, which is famous as well because olive
(15:59):
oil is notch in Umbria, even with pecardine or cheese.
It's really nice. This is a wine though that you're
not going to be wanting to age, so drink it
while it's young, within like one to three years after
it's been bottled would be best.
Speaker 1 (16:15):
Okay, So for someone is at a restaurant and you
get offered a twenty twenty vintage or Vieto doc.
Speaker 3 (16:23):
You might say, oh, maybe a different.
Speaker 4 (16:25):
One, Yeah, a little old.
Speaker 3 (16:27):
Now what happens though when it gets too old?
Speaker 4 (16:32):
So what would happen is So the reason that you
want to age red wines is because they've got that
tannin component, and so that mallows out right. White wines
don't have tannin, So there's nothing to kind of maloway
except for the flavors, and so to get just kind
of flat, maybe not as floral. Maybe it could be
a little bit like that sensation when you've got fizzy
(16:56):
water and someone adds in a little bit of steel water.
And it's not that I'm saying that white wine's bubbly,
but it's not bubbly anymore. But it's not completely flat.
It's just a little boring. I guess it's not going
to be off or anything like that. It's just not
going to be very vibrant in your mouth.
Speaker 3 (17:12):
And that's what you want, really, isn't it. You want
a bit of a zing. Well, that's the type of
white wines.
Speaker 4 (17:16):
That I like, exactly. Yeah, so white wine, I mean,
you can also find lots of different tribiano. There's heaps
of different throbiano varieties. That you can get in Umbria
and in Latsu as well, or Grechueto, so they're the
white grapes, but probably where Umbria shines or is the
most famous for the red wines. C Andrea was talking about,
(17:39):
do you want to tell them favorite red wine?
Speaker 5 (17:42):
Sa Montefalco, which of course takes the name from the city,
the little town that you're located. It's probably one of
my favorite red wines in Italy. It's bold, it's intense.
You have this ripe red fruits tastes in your mouth
like plum cherries and more intense sometimes even notes of
(18:04):
chocolate when you smell it. You can smell tobacco spices.
It's very, very everything that a red wine, in my opinion,
should have. You have this beautiful tannic part, which not
every red wine has, but I always think is like
if you have a beautiful red wine and you don't
have this component, it's like having a sports car with
(18:26):
a few five hundred enginet it's not really what you're
looking for the kick. Just like you would like a
white wine with a bit of zestiny, you want a
red wine with a bit of tannic because the whole point,
like these wine can be perfectly paid with rich meats.
You can have wild boar, ago, you can have lamb,
(18:47):
you can have traffles, which are very very popular in Numbria.
But if you don't have the tannic component, which its job,
it's literally to wash your mouth a bit, to degrease
your mouth when you have these rich meals. If you
don't have that, you're missing something from your meal. And
you want to have a full meal, complete meal, complete
eating experience.
Speaker 4 (19:07):
So go for it.
Speaker 5 (19:09):
If you see it in the menu, take it. You
will not be disappointed.
Speaker 4 (19:13):
Sorry. Just one thing though about that wine. If you
do order it when you're in Umbria. This has happened
to us so many times. The waiters get a little
bit worried because for them they think it's a very
heavy red wine and they were trying a lot of
the time they try and convince you not to take
it because they don't know. I guess that an international
customer like Australian or American, we're quite used to like
(19:35):
a big charaz or a big bald wine. So if
they say to you, oh, are you sure you want it,
to say yes, if you like big bold wines, that
is yeah.
Speaker 5 (19:45):
I was good.
Speaker 1 (19:45):
That was what I was going to ask you. Is
is it more similar to some of our you know,
our charaz our cabinets that.
Speaker 5 (19:53):
We're used to.
Speaker 1 (19:54):
Yeah, because some people get a little bit disappointed in
Italian whine. Not disappointed, but like they're like surprised because
they think it's going to be really big and hearty,
when in fact.
Speaker 3 (20:03):
A lot of it is quite light. For light for
our palettes.
Speaker 4 (20:07):
I guess it's not like the fruit forwardness of like
an Australian charades or cab sav or something like that,
but it's it's that intenseness is definitely there.
Speaker 5 (20:17):
And the tannon, but differently than your Vieta one. You
can age this, so either you can buy it an
agent or if you see it on a menu which
is aged, let Misshi take it. And it's better in
this way, because as Leeve was saying, the more you
age it, the more these stunnings are going to be
in your mouth. But they're not going to be too oppressive.
They're going to be more mellow, they're going to be
(20:38):
more round, and it's going to be a more pleasant
experience drinking it.
Speaker 4 (20:42):
So even something like a twenty year old Segarantino that
could be amazing ten to twenty salary depends obviously the producer, etc.
But yeah, you really want to get an aged Segarantino.
Speaker 3 (20:55):
Did your parents like the Sagarantino?
Speaker 1 (20:58):
Yeah, my dad likes big I remember, So if Liv's
dad likes it, then it's got a big tick from everyone. Yeah,
it's a really interesting way that our palettes have developed.
And I think i've actually now because I find it
(21:19):
actually quite difficult to drink red wine. And I still
love it, but it's just doesn't agree with my body
so much. But I prefer if I am going to
be drinking more of a lighter might. So I've been
drinking basically a lot of Italian red wine because yeah,
there are the ones that like maybe a bit too
intense for me, and I now I want to hire
(21:40):
in alcohol. So would that be the same as a
sand Grentino a little bit higher in alcohol?
Speaker 4 (21:45):
Yeah, San Guarentino is higher and alcohol generally speaking. And
we were talking before we started recording, even just about
weather changes in Italy and the very very hot summers.
Unfortunately that is also meaning that slowly Italian wines are
getting high in alcohol too, just because of how hot
the summers are.
Speaker 3 (22:03):
Yeah, it's really interesting.
Speaker 1 (22:04):
Live and Andrea were saying that in Piermonte they've started
some people have started planting olive trees because it's getting
warm enough to you know, olives, which is unbelievable because
you have to think that you can see the Alps
from most places.
Speaker 3 (22:20):
In that region.
Speaker 1 (22:23):
So yeah, it's very interesting how climate change is impacting.
Speaker 4 (22:29):
These exactly exactly. So yeah, we've got the Sagratino, the
other kind of big red there's a lot of san
drovers in Umbria. So the next one is the Torgiano
ros vucg and that san Javerz blended with cane ola,
which is another great variety of red grape, or with
even cabines, so cabines is obviously an international French variety.
(22:52):
It's a little more elegant, we could say, than the sagratino,
so not as big gold in your face, expect cherry leather,
dried herbs, kind of softer. Tannon's a little more silky,
So this one you don't need to age for as
long as a segarantino, because again the Tannon's already a
little bit more elegant. So maybe something like eight to
(23:14):
fifteen years to help it increase that complexity but not
lose balance, and it would be really nice even just
with a pasta with tomato based sauces. The famous Portquetta
so Umre is the region. If you like porquetta, that's
where you'll find it, or grilled meats as well. So
that's a really nice red wine.
Speaker 5 (23:36):
The last one I would like to mention for the
reds it's again from Montefalco. It's called montefalcoos, so I
know it can sound to be confusing. The one that
I mentioned before was called Sagarantino di Montefalco, so Sagarantino
from Montefalco. This one is Montefalcos Montefaco bread and it's
called a red wine. But it's a bit more approachable
(23:58):
than the Sagarantino. It's a blend of Sanjo Vesa and
Sagraantino rape and it's more easy going. I would say,
if you like red wines, but you don't want a rich,
full bodied, heavier wine, you want just a casual red
wine because you don't want to see for a long lunch.
(24:19):
You want to have a quick dish of pasta and
red wines. I would recommend this Monte Falco. Also, you
find it basically everywhere in India Umbria and it's very
very good. Don't be concerned. If it's not the Sagrantino one,
still go for it. You won't be disappointed, and it's
a little more affordable to Yes, absolutely, yeah sounds good.
Speaker 3 (24:39):
Now you mentioned Paul Keto, I think you need to
explain a little bit more because some people might not
know what that is.
Speaker 5 (24:45):
Absolutely, so you might have seen images maybe or when
you've been tweetedly if you've been before, even if you haven't.
The peak on our roast with all the crackling part
on the outside and the more tender part in side.
And what Umbria is famous for is to cook this
part of the pig and they slice it in very
(25:06):
thin or think if you prefer slices, and they put
it inside sandwiches. You can have it on the go,
sometimes even have it when you eat as a stata
or even as a main meal, depending on how these
serve it. But it's a very good part of the
the pig. I love the fact that it's crackling on
the outside and very tender on the inside. Sometimes they
(25:28):
even serve it with some sauces to make it less dry,
but it's often not that dry because they know how
to cook it that they make it very very delicious
and juicy, and it's well paired with the red wines
especially that we mentioned it. But sometimes if you go
out for a peritivo you can find also some cuts
of the portetto thinly car with white wines because it's
(25:51):
very easy to enjoy it.
Speaker 4 (25:53):
It's also like a really good straight exactly easy and
puja especially. There's this amazing little van that's set up
in the city where we often go and get like
a porketta sandwich and you can have it with Artismal beer.
They've got some great beer producers for drinkers in Umbria
too if you prefer that, or you can have it
(26:14):
of course for the glass of wine. So we quite
like doing that.
Speaker 3 (26:17):
So civilized. So where can we go to try?
Speaker 1 (26:22):
Is there some wineries that you'd recommend going to visit.
Speaker 3 (26:27):
Let's take a quick moment, we'll be right back.
Speaker 4 (26:34):
Absolutely, So we visit some fantastic wineries of course on
our Umbria tour, but they are top secret ones for
our special tour guests. So some other ones that are
great that you can book. I would like to mention
Terre Margaritelli and that's a biodynamic organic winery that's easy
to book online. So this is the other thing about
(26:55):
wineries in Italy in general. A lot of them can
be not open just to the general public, don't maybe
offer visits just for two people, etc. But this is
one where you can happily book online. They speak English.
That's you know, another thing about wineries in Italy that
they don't often speak English too, So this is one
(27:16):
that you can visit independently and still have a really
nice experience. So I'd say that one. And then Difilippo
it's another really nice winery as well. They've got lots
and lots of different wine varieties to try. They do
some international grapes there too, so it's not commercial, but
I guess it's a really big offering. So there's really
something for everyone at that winery.
Speaker 3 (27:38):
Yeah, right, And I think we've mentioned this on the podcast.
Speaker 1 (27:41):
I know I've sent it out on a few emails
and we recommend it in a actually, but there's a
service called Windery and they're actually an Italian company and
they go around to the wineries and help them get
online too, so you can book wineries online because it's
really Oh my love hate relationship with Italian e commerce
(28:04):
sites continues. But I've had a really amazing discussion with
some people that live in Australia with Italian heritage and
they're bringing Italian products to Australia and they've all said
to me they've had to create their own websites. But
you know, that's another really good way to find minories
(28:25):
that are available online. And the other one that I
was going to suggest is really early in our podcast
journey we had some guys on their names now, but
they did mention one that's in the shadow of a Ccisu,
a ceci and they do technics overlooking the city. So yeah,
I think that's probably a good one too, but I
(28:46):
haven't tried that, but it did sound amazing.
Speaker 3 (28:50):
Okay, so Umbria, if you like wine.
Speaker 1 (28:53):
You should just go, like seriously, I mean, what we
have to sort of reinforce is that I know a
lot of people like Kian and the ones the wines
that they know, but it's just that those ones wineries
and wine varieties have done an amazing.
Speaker 4 (29:07):
Job of marketing exactly, and they export and they make
such a huge quantity, a little bit more well a
lot more commercial than anything that's coming out of Umbria,
that's for sure. They keep all the good wine for
themselves in Umbrias, so that means that you want to
go and joke out their wine.
Speaker 3 (29:23):
Yeah, this is a top tip.
Speaker 1 (29:25):
Like we talked about this with the Dolomites as well,
Like they're not making it in huge quantities, and not
that if you make it in big quantities.
Speaker 3 (29:32):
That it's going to be bad, but you can just
have a little bit more attention to detail. It's like
with anything.
Speaker 1 (29:37):
If you're going to be like doing a bake sale
and you have to make you know, sixty cupcakes, you know,
some may fall through the crack, but if you just
have to make six, getting the primo.
Speaker 4 (29:48):
One, Yeah, I agree. But it's such a beautiful region
for food, for wine, for the hilltop towns. And Andrea
was mentioning a CC with Saint Francis if you're interested
in Francis as well. But the other thing is that
I love about Umbria is the locals and the local
connections and the people that you meet there the time
(30:10):
on a tradition. So we were just there over the
summer as well, and we went to this amazing festival.
Not to mention the last episode you did about Umbria
with Rebel during the flower festival, but even in the
summer they had this medieval festival in Bavaria that's incredible
and it's all about the people and the artisans, and
(30:31):
w Andreas is authentic. It's because it still feels like
the Italy that you dream about.
Speaker 5 (30:38):
I guess right, yes, because as you said, another beautiful,
beautiful thing about Umbri is that even if these towns
are very little and you wouldn't expect much from it,
each and every town has their own little tradition, their
own little festivals. And I say little, but they're really
not that little in reality, because they are so full
(30:59):
of passion, so full of energy. For example, in Spello
they have the Infiorata is you know if you heard
the last episode with Rebel, and we've been lucking up
to also go to an Infiorata in Spello and it's
an amazing show. In Goobio, when we got married, they
have the Festa Deicheri, which is this religious celebration. But
even if I'm not religious myself, but it's literally the
(31:22):
most beautiful experience I've had in my life. It's more
beautiful than going to a concert. It's more beautiful than
going to a football event. You just have to be
that you are out of this energetic feeling of the
people honoring the tradition and bringing something to lie that
you might think this is an old tradition for like
(31:43):
centuries ago. Why should I still care? Because everyone around
you cares so much about it. It's beautiful. It probably
makes you happy just to be there, to witness it
and to be part of it. It's amazing, I mean.
Speaker 4 (31:57):
And another way that we make this kind of come alive,
especially during our Umbranan Fall tours, is our visits with
local artisans, so you get that same experience. So we
visit we visit like a medieval candlestick maker still honoring
these time old traditions. We visit a medieval paper maker
who are still honoring these time old traditions. We visit
(32:18):
an amazing woman in Peruja who is a weaver creating
the most incredible textiles. And these are things obviously that
take people so much time to create. The faster ways
to do things now, but they've got the commitment and
the want to keep these time old traditions running, which
I just find so inspiring.
Speaker 1 (32:38):
Yeah, and I think, you know, go back to the
term authentic and authenticity. They're doing it because they want to.
They're not doing it because they're seeing a business opportunity.
And to contrast that maybe with you know, like fantasy
is amazing and it's a different totally different culture.
Speaker 3 (32:57):
And vibe, history and all of that up there.
Speaker 1 (33:01):
But if you take kind of Ballet, which is probably
the most famous celebration in Italy, the community celebration, that
was actually something that had fallen by the wayside and
people had sort of decided not to do that anymore,
maybe for over one hundred years, and then it got
revived in the nineteen seventies.
Speaker 3 (33:20):
As a way to luring visitors. But these ones are
not like that.
Speaker 1 (33:27):
They've been going on, and I can't imagine what it
was like in COVID because they wouldn't have been able
to do that, which would have been quite distressing.
Speaker 5 (33:35):
I remember reading a couple of interviews of people being
literally devastated for not being able, for example, in woog
Be for the festival each Shady, which brief explanation they
have these wax candles covered in these wooden planks that
they take around the city. They have three for three
different saints in the city, and they run them up
(33:56):
and down this city with narrow roads, and I'm talking
about no least ten meters tall, super heavy, super high,
and they run up and down. And these people were
devastated because they were saying, for the first time in centuries,
we were not able to do it. They did it
even when World War One and World War two were
(34:16):
going on, but they couldn't do it during COVID. And
for some people, you have to understand that they planned
the whole year just for this single day. They plan everything,
they plan the organization, they plan out they're going to
who is going to take the charry, where when you're
going to take So it's your whole life sometimes dedicated
to this single event and not being able to do
(34:37):
it can be devastating. Of course, then COVID was a
very important event, and safety of everyone was the priority
that comes without questioning. But I also understand the point
of view.
Speaker 1 (34:49):
Yeah, it's just very fascinating to witness people that are
so connected to their land and their culture. And we
had a lady on tour with us from Oklahoma, Pelijah
if you're listening and Mark.
Speaker 3 (35:05):
Both to them though, were absolutely lovely guests.
Speaker 1 (35:07):
So I was able to meet and Johanna has she
has American Indian heritage, and what I really found fascinating
was there is this real synergy between people that have
indigenous heritage that maybe people like from backgrounds like mine,
where we've come from a different part of the world
and we've landed in another part. We just don't have
(35:27):
that immediate connection to the land that you see in
these countries where people have been, you know, there for millennia.
Speaker 3 (35:36):
I'll just find it really fascinating. And well, I'm want
to be jealous.
Speaker 4 (35:40):
I have to say, yeah, I feel.
Speaker 1 (35:42):
Like they have more of a deeper connection to nature
and the seasons and it's something special and I feel
like I'm missing out.
Speaker 4 (35:52):
Yeah, I agree. It will come to Umbria and then
you can be swept into the community spirit.
Speaker 3 (35:58):
Well, It's true. Every time I go there, I feel
like I've come home because everyone's so kind and lovely.
Speaker 1 (36:03):
So yeah, well, just before we wrap this up, I
just wanted to ask you guys about the just the
different seasons, because I know I've really.
Speaker 3 (36:11):
Been there mainly in summer actually, but I can imagine.
Speaker 1 (36:14):
It's really beautiful in autumn when the all the leads
are changing and it's stunning.
Speaker 4 (36:20):
I always I love visiting wine regions in the fall
because it's when the vendemia or the wine harvest is
going on, and there's excitement in the air from that.
But Umbria especially not only if you've got the wine
harvest going on, you've also got the olives, so the
olive harvest too, which happens like late October into November,
and that's a beautiful festive time because you get to
(36:41):
experience the first drizzles of the freshly pressed green olive oil,
which is just delicious. And you've also got truffles too
in Umbria, by the way, at that time of year,
which are absolutely delicious as well.
Speaker 5 (36:56):
And if you love winter, it's fine nevertheless, because it
will be your again. Sorry, but I love it. They
have the biggest Christmas tree in the world because they
face one hill one many hills, but one hill specifically,
they lit up this hill. They light it up in
the shape of a Christmas tree, so you can literally
(37:16):
see driving or visiting the city this huge Christmas tree,
making everything feel very very Christmas. So in winter it's
beautiful and ultimateous, beautiful. Every season is good.
Speaker 4 (37:27):
I like the fall though, because I would say winter,
it does get cold in Umbria at all. So if
you don't like the cold, yeah, it does get cold.
So four is perfect because it's really nice temperatures for
exploring less people as well than the middle of summer
and all the pretty colors of the vineyards, you know,
the reds and the greens. It's a really special festive
(37:48):
kind of time of year.
Speaker 1 (37:50):
And definitely the best time to be drinking that second tino.
Speaker 4 (37:55):
Exactly, exactly rites perfect.
Speaker 1 (37:58):
When are we going back to I know you're you're
contemplating a visit on the weekend, but I might have
to wait a little bit longer anyway.
Speaker 3 (38:07):
Olivia and Ando, thank you for sharing that.
Speaker 1 (38:10):
I just love hearing your passion about wine and just
everything that goes around wine, the festivals, food, everything. So
if our listeners would like to know more about the
historic wines of Umbria, how can they stay in touch
with you and Italian Wine.
Speaker 4 (38:24):
Tales So you can check out our website Italianwinetales dot
com and we're also on Instagram. So Italian Wine Tales
and that would be, yeah, the best place to check
out what's happening with Italian wine.
Speaker 3 (38:36):
Amazing.
Speaker 1 (38:37):
Thank you so much for joining us, Simul and chios
much chao, see you next time.
Speaker 3 (38:48):
So there you have it.
Speaker 1 (38:49):
Umbrian red wines are for those of you who love
a big hearty red like those we find here in
Australia and also the Napabali in California, perfect for those
autumn and winter day and a plate of truffle pasta.
Speaker 3 (39:02):
One is similar.
Speaker 1 (39:04):
When I was in Umbria recently, I had a fratata
a bit like an omelet with shaved truffle, and that
was also washed down with a glass of Auvieto wine
and it was outstanding, so simple and delicious, which in
my opinion is always the best kind of food and
wine combo. As much as I appreciate fine dining, simple
yet tasty experiences are the ones that I crave when
(39:26):
I'm in Italy, where in fact they got this down
to a very fine art.
Speaker 3 (39:31):
You'll find all the details of our chat with Olivia
and Andrea from Italian Wine Tales on our podcast show
Notes at Untold Italy dot com. Forward slash to eight
seven for episode number two hundred and eighty seven. The
episode is also available in the premium version of our
Untold Italy app, along with the newly released guide to Umbria,
including wine and tasting info and that very special restaurant
(39:54):
in the Piazza Montefalco. And if you're craving an autumnal
escape and one wondering about this very special part of Italy,
we have a couple of spots left on our full
twenty twenty five trip in late October. Our group trips
are small, food and wine focused and you just show
up and go. We take care of the rest so
you can relax and enjoy Italy without worrying about logistics,
(40:16):
crowds or even choosing wine. Olivia has taken care of
all of that.
Speaker 1 (40:21):
If that sounds like something you might enjoy, there's a
link to the tour details in our show notes. Gerazimili
thanks to all our wonderful listeners for your ongoing support
of Untold Italy. I hope you enjoyed today's show. If
you did, then it would be wonderful if you gave
us a rating or review in your favorite podcast app,
and that helps us reach more Italy loving travelers just
(40:43):
like you. On next week's episode, I'm going to share
some trip planning tips and thoughts on the state of
travel in Italy generally. But until then, it's chow for now.
The Untold Italy podcast is an independent production podcast editing,
audio production and website development by Mark Hatter. Production assistance
(41:04):
and content writing by the are they kJ Clark, Yes,
there are two of us. For more information about Untold Italy,
please visit Untold Italy dot com.
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