OENOLOGIST - The Winemaker.
The best for the "best". The experience of a great wine maker.
My job starts in the vineyard; the approach to the wine starts from the approach to the vine. Viticulture is the basis of production quality. Whenever I start a project I always think about which goal to aim according to the land I am working on. The main objective is to find a balance between the originality of the territory, which is expressed through its own soil and climate characteristics and the used techniques. The objectives of viticulture is to achieve the perfect ripeness of grapes.
An accurate and professional job.
The perfect ripeness of grapes can be achieved only through a great attention that begins with the vineyard projecting and continues with using the right techniques for its conduction, strictly following all the winegrowing stages. The quality is made from many small and very simple things: from details. After having obtained the perfectly matured grapes, the second phase of the qualitative production chain is represented by the winemaking process, which should portray and valorize the work done in the vineyard. The wine making techniques must be able to extract all the qualitative components from the grapes in order to obtain a harmonious wine, regardless of what type of wine we want to produce.
Harmony and taste: a perfect symbiosis.
The harmony of different components in the wine is the first result we must try to reach because if a wine is harmonious, it will be able to satisfy the consumers palate and to win in the market. The oenology can give its best only by curing all the details necessary to extract the sweet and fruity components from the grapes avoiding the extraction of the dry and bitter ones. A good winemaker should improve the land on which he works obtaining wines that represent the maximum quality expression in the area in line with the new and increasingly complex needs of the market. At last, whilst drinking the wine, it must give pleasure as much as possible.
