After graduating in Viticulture and Enology at the Univeristy of Florence with a thesis on the export dynamcs of Chianti Classico towards the U.S. market, he has the occsione to learn and compare winemaking approaches working with international colleagues during harvest periods spent in New Zealand (at Villa Maria) and France Domaine de Saint Benezeth and Cave Cooperative de Cazaubon). He then works as enologist at Ruffino in Tuscany and at Gallo of Sonoma (the top quality production winery of the E&J Gallo group) in California where he perfections his knowledge of all the steps of the winemaking process.
Since 2006 he runs Le Uve wine consultance company.
Since 2009 he is associated professor at the American Universities Lorenzo de Medici in Florence and Umbra Institute in Perugia.
Sara graduated as enologist at the Univeristy of Florence and, after an initial experience as reasearcher at the Univeristy’s food department, she starts working with Silliker spa and the Sensorial Analysis Center of Matelica. After collaborating with Coldiretti (Italian farmer association) as a winemaking teacher, she starts working for Vitis as a technical-scientific support for the company’s clients, facing mostly vinification and wine aging tasks. Since 2015 she is partner in Vinoenatura, enological products distribution company located in Greve in Chianti.
nursery selection and vineyard management
After his studies in agriculture, from 2006 to 2014, Marco worked for the Costa winery as head of the vineyards and nursery. Over the years he has increased and developed his commercial experience through personal study and coursework. Since 2013, he been collaborating with a variety of wineries to help increase their commercial development.
This year he has been working for Virginiolo s.r.l. as technician responsible for both vineyards where he has developed techniques for the preservation of organic vineyards.
Organic winemaking legislation
Alessandra Siliani graduates in Agriculture sciences at the University of Florence and she then worked as reasearcher at the agriculture biotecnology focusing on Sangiovese’s phenolic profile and the effect of different winemaking decisions. Years later, in 2006, she completes her formation at INRA in Dijon. Once back in Tuscany, she starts teaching and focuses her career on organic food and non-food process.