January 28, 2026 • 13 mins
Michele Chiarlo in Italy’s Piedmont region is a world-class producer of single vineyard wines. The family-run winery has vineyards in the Langhe, Monferrato and Gavi. Patriarch Michele Chiarlo helped to establish standards of quality for DOC Piedmont and was among the first to introduce green harvest practices in Italy in 1984. His winemaker son, Stefano, continues his father's legacy and discusses the family’s commitment to sustainability and its investment in DOCG Nizza www.michelechiarlo.it
The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Welcome to the Connected table SIPs on iHeartRadio. We are
your insatiably curious culinary couple Melanie Young and David Ransom.
We bring you the dynamic people who were front and
center and behind the scenes in food, wine, spirits and hospitality.
Ours is a delicious life and we want to share
it with you.
Speaker 2 (00:30):
Italy's Mchelly Caerlo is a well known producer in the
Piemonte region of Italy, recognized for its world class single
vineyard wines. The family run winery has vineyards in three
of the classic appellations of the region, Longe, Montferrato and Gove.
Patriarch Mchlly Carrolo actually helped establish standards of quality for
(00:51):
the doc in Piamonte and was among the first to
introduce green harvest practices in Italy in nineteen eighty four.
Brothers step and Alberto Caerlo run the property with their father, Stefano.
The analogist joins us to discuss the family's commitment to
sustainability and some of its wines. Welcome Stefano Stefano Mchalli
(01:14):
Carolo exclusively produces single vineyard wines using indigenous grape varieties.
Barbera Cortesi, Nebiolo of course and Moscato. Why is it
important to your wine making philosophy and how would you
describe your style of wines?
Speaker 3 (01:30):
So in Piedmonte is very important to produce the single
vinyard because it's a territory that have a conformation of
the hillside and the composition of the soil very different
in a few metos. Especially these indigenous variety have the
reaction with this micro crime and micro soi that give
(01:53):
wine very different in a few metos and obviously are
the most prestigious wine from Piedmonte. The historic and famous
single vinyo, especially from Barogo, Barbarasco and Barbaria Gray variety.
Speaker 2 (02:10):
Stephan out. Two of your Piamonte vinyards, Terequio and La Courte,
are recognized as World Heritage Sites for Humanity for their history,
tradition and culture. Exactly where are they located and tell
us about the tear war.
Speaker 3 (02:25):
Yeah, is a historic single vinyo located in the village
of Gamora and Barogo is one of the most historic
and famous single vinyo because in the first classification of
Lorentzo Antini in seventeen eighty one, is one of the
two grand crews that made the history about the Barogo
(02:48):
wine and is a really particular because it is this
kind of conformation and the really rich ofkeos Mall but
very rich of Mani that give to the Barogo wine
a very unique finesse, a very unique fresh baxemic north
(03:10):
minto cayptus that you can find on in this grand crew.
And the other magical thing is that we are more
than six producer or top producer that I ought to
become more and more famous this grand couple around the world.
And fort is a single vineyard of Barbera located in
(03:34):
the south of Asti Province, a course Tunimo Ferrato, where
there is a Nastiano sandy soil that is the most
vocated soil for the Barbera with a great character that
give the opportunity to have a nice of busha for
more than fifteen twenty years. In this special vineyard. Also
we created an artistic park with sculptor and ghenography that
(03:58):
is open to the public and you can be it
any time and is a really spect spectacular to visit
by walk.
Speaker 2 (04:08):
Well, Pimonte is spectacular to begin with, but these two
vineyards and their location within Piamonte, both Trequia where I've
been to Andla Court where I've also been to, really
or spectacular. Just the vistas are gorgeous, the vineyards are
beautiful and the artwork is also beautiful. What is MICHAELA
Carrolo doing to protect the region through its green standards
(04:29):
of sustainability.
Speaker 3 (04:30):
Yeah, we are choice that the way of sustainable wine
because it's really serious and not regarding only the green
practice in the vineyard, but they care about all the
processor to produce the wine. For example, we reduce the
of the bottle, we use a sogar pantner. We make
(04:52):
a culture for the worker that they work in the
wine or in the vineyard, but also for the visitors
that come to visit the winery and the and the
and the vineyard, but also with the community of people
that need some help for our family, for all the community.
(05:13):
And I believe it is a long way. But what
is really interesting is that all owt to to grown
in terms of cultural mentality and to grown in the
sustainability because our goal is to get to next generation
much more biodiversity that when they take care of this
(05:35):
this territory and so our goal is really to come
back in the region, but with the knowledge that we
have now and obviously regarding also the quality of the wine,
because if you respect the soil the territory, we we
(05:56):
see that improves also the character of the wine.
Speaker 2 (06:00):
You were actually some of the first to create those
practicing techniques in Piamonte back in the nineteen eighties, as
I mentioned earlier. What results have you seen since?
Speaker 3 (06:09):
Yeah, we see first I thought that for example, with
the green harvest apput our indigenous variety and the abbagation
the wine because they with this sacrifice in the venyard,
reducing the yield, the cutting up out of the production,
especially with this changing of the weather situation, allowed to
(06:32):
arrive to perfect maturation of the grape every year. Also
with the weather that is not perfect and the wine
are more approachable. But in the same time, they don't
use the character of the soul of the wine of
their and the grape.
Speaker 2 (06:52):
You know, one of the regions that Mikekela Kierler was
making a significant investment in is the region of Nits
which has recently been created as a d OCG and
early as well. What makes this new repelation so appealing
for you as a winemaker.
Speaker 3 (07:07):
Yeah, nith is a new appliation, but have a historic
ruth because in the family of the month they know
that from the old vineyard of Barbera you can produce
a wine that you can age a lot and with
a great complexity. And my father was one of the
three guys that write this appelation is a very severe
(07:28):
application because regarding a very limited territory, whereas the most
vocated of Barbera with the o yield and only the
bestest position. So that are how to produce Barbera with
a more character and the power to age a lot
and with the name of the priace is like for
(07:51):
the Biogo is Barogo. You are how to the consumer
to understand better the personality of the preace and and
the quality. Obviously, and now we are more than sixty
producer that WI project to produce a top quality Barbera
wine with the name of Nita and we'll be for
(08:12):
my opinion, after barowing Barbarasca. The third appeviation for important
red wine aging from Pimont.
Speaker 2 (08:22):
So we have three wines in front of us from
your portfolio. The first is Lemarne Gavey Douc g twenty
seventeen tell us about it.
Speaker 3 (08:32):
Yeah, Gavy is the region in the southwest southeast of
Premonte region coast to Upeninni Mountains. Because to rigo Ya
sea is a bitter different in terms of microcumates because
it's influenced for the one wind that arrived from the sea.
The wine gavey. The variety is Cortas one hundred percent.
(08:52):
Cortes is a variety very with great delicacy, not very alcoholic,
not very aroma attic, but very with a nice expression
of the white our minerality. And it is a very
crispy wine that are out to match with the all
(09:12):
the fish, but also without the case the greasy food.
Is a big success around the world because I believe
the people are looking for this kind of wine not
too simple but in the same time not too heavy,
but with a great personality that you are about to
(09:32):
drink another glass.
Speaker 2 (09:35):
And the second one we have is from Nitsa. It
is the Chepressy Barbara needs a d c G. Let's
talk about that a little bit.
Speaker 3 (09:43):
Yeah, Pressy arive from a single vineyard that that is
Indega Courte states, so the best vocated soil in the
custom of criteria. This is a very authentic top Barbara
wine because the yid are less than seven tons. For actor,
when Baroo is eight. The aging is one air in
(10:07):
the arch Baro, so it keep the fluid and the
character of authenticity of Barbera, but in the same time
is a medium big body, but that also keep the
fragrance and the refreshing of the Barbaria. Gray variety sou
to be a food friendly wine that you can drink
with several kind of food, but with a great complexity
(10:32):
and a great personality.
Speaker 2 (10:35):
The third wine is Tortoniano Barollo docg. So let's talk
about that a little bit, because Barolo really is the
flagship of the region Baroo.
Speaker 3 (10:45):
You know that it is considered the wine of the
king and the king of the wine for this gable
for hour. The is not only the classic Baroo. We
consider like Amos single Venia for too many reasons that
more than fifty percent of the great arrived from the
single vineyard of Chaequio. And the second reason is that
we produce only in the good from the good vintages.
(11:07):
So is the idea is the traditional idea to to
branding the grapes that arrive from different vineyard for obtaining
a very bagoas Barogo, but also from Toto Soy that
is the name of the gable that regarding the vineyard
of and Barogo. They produce a barolo very barogo with
(11:30):
a very seki tanned that you are out to drain
coso when they are only four or five years. But
also they have opportunity to edge very well.
Speaker 2 (11:41):
You know, I find that interesting because you know, there's
a there's an obvious move in in in the wine
drinking world towards immediacy and one in wines that are
that are ready to drink when you buy them. Barolo,
for basically most of its history has been a wine
that you really need to age for a long time.
So so that you are making a barolo that will
(12:02):
compliment food at a young age is a very interesting
concept and a new concept I think for barolo. But
of course you still have the barolos that you h
for a period of time as well, wonderful wines. Mikelly
Carlo is the winery Stefano Kilo is joining us today.
Thank you very much. For more information, you can go
to ww dot Mkellykierlo dot I T and that's m
(12:26):
I c H E L E c h I A
R l O dot A T Stephano. Thank you so
much for joining us on the Connected Table SIPs.
Speaker 3 (12:36):
Thank you very much. Say you're right, the oh, the
pofore to visit the visit the y.
Speaker 2 (12:47):
You've been listening to The Connected Table SIPs with Melanie
Young and David Ransom. To listen to more in depth
features with the movers and shakers who shape the wine,
food spirits and hospitality industry, tune into our companion show,
The Connected Table Live. You can tune into the live
broadcast on Wednesdays at two pm Eastern Time on W
four CY Radio, easy to find at ww dot W
(13:12):
fourcy dot com, or listen to all our shows anytime
at iHeart dot com and on the iheartapp. Connect with
us on Twitter at Connected Table, and follow us on
Facebook and Instagram under the Connected Table. And remember always
stay insatiably curious.
Welcome to the Connected table SIPs on iHeartRadio. We are
your insatiably curious culinary couple Melanie Young and David Ransom.
We bring you the dynamic people who were front and
center and behind the scenes in food, wine, spirits and hospitality.
Ours is a delicious life and we want to share
it with you.
Speaker 2 (00:30):
Italy's Mchelly Caerlo is a well known producer in the
Piemonte region of Italy, recognized for its world class single
vineyard wines. The family run winery has vineyards in three
of the classic appellations of the region, Longe, Montferrato and Gove.
Patriarch Mchlly Carrolo actually helped establish standards of quality for
(00:51):
the doc in Piamonte and was among the first to
introduce green harvest practices in Italy in nineteen eighty four.
Brothers step and Alberto Caerlo run the property with their father, Stefano.
The analogist joins us to discuss the family's commitment to
sustainability and some of its wines. Welcome Stefano Stefano Mchalli
(01:14):
Carolo exclusively produces single vineyard wines using indigenous grape varieties.
Barbera Cortesi, Nebiolo of course and Moscato. Why is it
important to your wine making philosophy and how would you
describe your style of wines?
Speaker 3 (01:30):
So in Piedmonte is very important to produce the single
vinyard because it's a territory that have a conformation of
the hillside and the composition of the soil very different
in a few metos. Especially these indigenous variety have the
reaction with this micro crime and micro soi that give
(01:53):
wine very different in a few metos and obviously are
the most prestigious wine from Piedmonte. The historic and famous
single vinyo, especially from Barogo, Barbarasco and Barbaria Gray variety.
Speaker 2 (02:10):
Stephan out. Two of your Piamonte vinyards, Terequio and La Courte,
are recognized as World Heritage Sites for Humanity for their history,
tradition and culture. Exactly where are they located and tell
us about the tear war.
Speaker 3 (02:25):
Yeah, is a historic single vinyo located in the village
of Gamora and Barogo is one of the most historic
and famous single vinyo because in the first classification of
Lorentzo Antini in seventeen eighty one, is one of the
two grand crews that made the history about the Barogo
(02:48):
wine and is a really particular because it is this
kind of conformation and the really rich ofkeos Mall but
very rich of Mani that give to the Barogo wine
a very unique finesse, a very unique fresh baxemic north
(03:10):
minto cayptus that you can find on in this grand crew.
And the other magical thing is that we are more
than six producer or top producer that I ought to
become more and more famous this grand couple around the world.
And fort is a single vineyard of Barbera located in
(03:34):
the south of Asti Province, a course Tunimo Ferrato, where
there is a Nastiano sandy soil that is the most
vocated soil for the Barbera with a great character that
give the opportunity to have a nice of busha for
more than fifteen twenty years. In this special vineyard. Also
we created an artistic park with sculptor and ghenography that
(03:58):
is open to the public and you can be it
any time and is a really spect spectacular to visit
by walk.
Speaker 2 (04:08):
Well, Pimonte is spectacular to begin with, but these two
vineyards and their location within Piamonte, both Trequia where I've
been to Andla Court where I've also been to, really
or spectacular. Just the vistas are gorgeous, the vineyards are
beautiful and the artwork is also beautiful. What is MICHAELA
Carrolo doing to protect the region through its green standards
(04:29):
of sustainability.
Speaker 3 (04:30):
Yeah, we are choice that the way of sustainable wine
because it's really serious and not regarding only the green
practice in the vineyard, but they care about all the
processor to produce the wine. For example, we reduce the
of the bottle, we use a sogar pantner. We make
(04:52):
a culture for the worker that they work in the
wine or in the vineyard, but also for the visitors
that come to visit the winery and the and the
and the vineyard, but also with the community of people
that need some help for our family, for all the community.
(05:13):
And I believe it is a long way. But what
is really interesting is that all owt to to grown
in terms of cultural mentality and to grown in the
sustainability because our goal is to get to next generation
much more biodiversity that when they take care of this
(05:35):
this territory and so our goal is really to come
back in the region, but with the knowledge that we
have now and obviously regarding also the quality of the wine,
because if you respect the soil the territory, we we
(05:56):
see that improves also the character of the wine.
Speaker 2 (06:00):
You were actually some of the first to create those
practicing techniques in Piamonte back in the nineteen eighties, as
I mentioned earlier. What results have you seen since?
Speaker 3 (06:09):
Yeah, we see first I thought that for example, with
the green harvest apput our indigenous variety and the abbagation
the wine because they with this sacrifice in the venyard,
reducing the yield, the cutting up out of the production,
especially with this changing of the weather situation, allowed to
(06:32):
arrive to perfect maturation of the grape every year. Also
with the weather that is not perfect and the wine
are more approachable. But in the same time, they don't
use the character of the soul of the wine of
their and the grape.
Speaker 2 (06:52):
You know, one of the regions that Mikekela Kierler was
making a significant investment in is the region of Nits
which has recently been created as a d OCG and
early as well. What makes this new repelation so appealing
for you as a winemaker.
Speaker 3 (07:07):
Yeah, nith is a new appliation, but have a historic
ruth because in the family of the month they know
that from the old vineyard of Barbera you can produce
a wine that you can age a lot and with
a great complexity. And my father was one of the
three guys that write this appelation is a very severe
(07:28):
application because regarding a very limited territory, whereas the most
vocated of Barbera with the o yield and only the
bestest position. So that are how to produce Barbera with
a more character and the power to age a lot
and with the name of the priace is like for
(07:51):
the Biogo is Barogo. You are how to the consumer
to understand better the personality of the preace and and
the quality. Obviously, and now we are more than sixty
producer that WI project to produce a top quality Barbera
wine with the name of Nita and we'll be for
(08:12):
my opinion, after barowing Barbarasca. The third appeviation for important
red wine aging from Pimont.
Speaker 2 (08:22):
So we have three wines in front of us from
your portfolio. The first is Lemarne Gavey Douc g twenty
seventeen tell us about it.
Speaker 3 (08:32):
Yeah, Gavy is the region in the southwest southeast of
Premonte region coast to Upeninni Mountains. Because to rigo Ya
sea is a bitter different in terms of microcumates because
it's influenced for the one wind that arrived from the sea.
The wine gavey. The variety is Cortas one hundred percent.
(08:52):
Cortes is a variety very with great delicacy, not very alcoholic,
not very aroma attic, but very with a nice expression
of the white our minerality. And it is a very
crispy wine that are out to match with the all
(09:12):
the fish, but also without the case the greasy food.
Is a big success around the world because I believe
the people are looking for this kind of wine not
too simple but in the same time not too heavy,
but with a great personality that you are about to
(09:32):
drink another glass.
Speaker 2 (09:35):
And the second one we have is from Nitsa. It
is the Chepressy Barbara needs a d c G. Let's
talk about that a little bit.
Speaker 3 (09:43):
Yeah, Pressy arive from a single vineyard that that is
Indega Courte states, so the best vocated soil in the
custom of criteria. This is a very authentic top Barbara
wine because the yid are less than seven tons. For actor,
when Baroo is eight. The aging is one air in
(10:07):
the arch Baro, so it keep the fluid and the
character of authenticity of Barbera, but in the same time
is a medium big body, but that also keep the
fragrance and the refreshing of the Barbaria. Gray variety sou
to be a food friendly wine that you can drink
with several kind of food, but with a great complexity
(10:32):
and a great personality.
Speaker 2 (10:35):
The third wine is Tortoniano Barollo docg. So let's talk
about that a little bit, because Barolo really is the
flagship of the region Baroo.
Speaker 3 (10:45):
You know that it is considered the wine of the
king and the king of the wine for this gable
for hour. The is not only the classic Baroo. We
consider like Amos single Venia for too many reasons that
more than fifty percent of the great arrived from the
single vineyard of Chaequio. And the second reason is that
we produce only in the good from the good vintages.
(11:07):
So is the idea is the traditional idea to to
branding the grapes that arrive from different vineyard for obtaining
a very bagoas Barogo, but also from Toto Soy that
is the name of the gable that regarding the vineyard
of and Barogo. They produce a barolo very barogo with
(11:30):
a very seki tanned that you are out to drain
coso when they are only four or five years. But
also they have opportunity to edge very well.
Speaker 2 (11:41):
You know, I find that interesting because you know, there's
a there's an obvious move in in in the wine
drinking world towards immediacy and one in wines that are
that are ready to drink when you buy them. Barolo,
for basically most of its history has been a wine
that you really need to age for a long time.
So so that you are making a barolo that will
(12:02):
compliment food at a young age is a very interesting
concept and a new concept I think for barolo. But
of course you still have the barolos that you h
for a period of time as well, wonderful wines. Mikelly
Carlo is the winery Stefano Kilo is joining us today.
Thank you very much. For more information, you can go
to ww dot Mkellykierlo dot I T and that's m
(12:26):
I c H E L E c h I A
R l O dot A T Stephano. Thank you so
much for joining us on the Connected Table SIPs.
Speaker 3 (12:36):
Thank you very much. Say you're right, the oh, the
pofore to visit the visit the y.
Speaker 2 (12:47):
You've been listening to The Connected Table SIPs with Melanie
Young and David Ransom. To listen to more in depth
features with the movers and shakers who shape the wine,
food spirits and hospitality industry, tune into our companion show,
The Connected Table Live. You can tune into the live
broadcast on Wednesdays at two pm Eastern Time on W
four CY Radio, easy to find at ww dot W
(13:12):
fourcy dot com, or listen to all our shows anytime
at iHeart dot com and on the iheartapp. Connect with
us on Twitter at Connected Table, and follow us on
Facebook and Instagram under the Connected Table. And remember always
stay insatiably curious.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Betrayal Season 5
Saskia Inwood woke up one morning, knowing her life would never be the same. The night before, she learned the unimaginable – that the husband she knew in the light of day was a different person after dark. This season unpacks Saskia’s discovery of her husband’s secret life and her fight to bring him to justice. Along the way, we expose a crime that is just coming to light. This is also a story about the myth of the “perfect victim:” who gets believed, who gets doubted, and why. We follow Saskia as she works to reclaim her body, her voice, and her life. If you would like to reach out to the Betrayal Team, email us at betrayalpod@gmail.com. Follow us on Instagram @betrayalpod and @glasspodcasts. Please join our Substack for additional exclusive content, curated book recommendations, and community discussions. Sign up FREE by clicking this link Beyond Betrayal Substack. Join our community dedicated to truth, resilience, and healing. Your voice matters! Be a part of our Betrayal journey on Substack.