Thinking · Wine
Vineyard and cellar, with passion
I am incredibly passionate about wine: about a simple, fun wine as much as about an important, expensive one. Each has its dignity, and each is born from a vineyard that needs to be read carefully.
Wine is made in the vineyard
It is true, and it is more concrete work than the way it is told. With the same variety and terroir there are still many cards to play: leaf removal, cluster thinning, soil management, harvest decisions all affect acidity, sugars, polyphenols and ripening time. Following vineyard and cellar with one gaze makes it possible to decide in the vineyard already thinking of the wine, and to read in the cellar what the vineyard has delivered.
Every site must be read anew
Every variety, vintage, area and cellar has its own potential, which must be identified and valued for what it is. That is why I distrust recipes: what works on one hill can fail on the next. Campania is the place I know best and where I work most often; the method, however, travels: wherever there is a vineyard and someone who wants to make an honest wine from it.
Shall we talk about your project?
We start from the wine you want to make and the people who will drink it. Message me on WhatsApp and we can talk it through.
Message me on WhatsAppEvery wine has its dignity
An everyday wine made well is worth as much as a great ageing red made well. Goals, costs and market change; the same care in making it remains. I am equally passionate about accompanying one and the other.
Passion is passed on
A producer reaches high levels only with passion, and must pass it on to every person working in the estate: in the vineyard, in the cellar, in the tasting room. It is a part of my work that I love: seeing a team that understands why it makes every gesture, and makes it better.
Frequently asked questions
Do you follow only the cellar or the vineyard too?
Both, with one gaze: vineyard decisions are made with the wine in mind, and in the cellar we read what the vineyard has delivered.
Do you only work in Campania?
Campania is the area I know best and where I work most often. I gladly follow projects in other Italian regions and abroad, when there is a vineyard to read and a wine to build.
Do you follow simple wines too, or only premium ones?
Both. Every wine has its dignity: goals and market change, the same care remains.
The service, vineyard and cellar, is described on the page Viticulture and winemaking consultancy. Other writings are on the Thinking page.