top of page

THE BALANCE BETWEEN ELEGANCE AND
TERRITORIAL IDENTITY, IS WHAT I EXPECT TO FIND IN
MY WINE

WHEN WE ARRIVE IN THE CELLAR ALL IS DONE!
MY JOB AND MY ASSISTANTS IS PRECISELY TO TAKE
CARE AND ENHANCE THE QUALITY OF THE GRAPES
THAT THE VINEYARD PRODUCES, SO TO EXPRESS ALL
OF ITS POTENTIAL

OENOLOGICAL PROJECT

Together with the entrepreneur or production manager, I prepare the draft of an oenological project which determines the type of wine to be made, the timing and the operating method.
 
I personally carry out consultation doing continuous tastings, supported by periodic analysis, to help the natural evolution of the wines so to reach the set objective.

I coordinate winery operations, optimizing the various activities so that they are carried out in the right way and at the right time. I carry out assembly tests, clarification and stabilization of the wines produced

I manage with particular attention the pre-bottling and bottling phases and the subsequent aging phases in the bottle.

I participate as a speaker at food and wine meetings and events. As a taster I am present at national and international competitions. I support promotional activities in Italy and abroad, with sales and marketing representatives.

I deal with research & development with companie, university researchers and universities.
 

​

                

       SERVICES

​​

  • Specific winemaking procedures  for the single grape variety, the denomination and the designated oenological project;

​​

  • Analytical control of musts and wines, collaborating with the largest Italian oenological laboratory (ISVEA) for reliability and variety of analysis offered;

​​

  • Assistance during wine aging  and periodical tastings at the winery;

​​

  • Assistance during the bottling and preparation of the wine for bottling;

​​

  • Control of the evolution of wines that are being aged;

​​

  • Definition of the company's style;
     

.

Production systems I follow:

 

Conventional (ecosostain)
Organic
Biodynamic
Vegan

  SENSORY ANALYSIS OF GRAPES

 

​

F.H.D. - PARISI method

​

(Fast Harvesting grape Determination)

HOW TO DECIDE THE IDEAL MOMENT FOR
harvesting?   If you make a mistake , you risk
ruining a year’s work!

In the 1990s I learned the basics of the method of
sensory analysis of the berries in Montpellier, from
my colleague and friend Dominique Delteil, at the
time Director of the Institut Cooperatif du Vin -
I.C.V.

Now, imagine how it would improve your decision-
making ability if you had, in your hands, an
instrument, a fast method of determining the ideal
harvest period.

A specific method for the oenological project you
want to make. Probably, you would feel more
aware of having made the best choice.

I have asked myself this question many times and
with the experience of the last thirty years, I have
developed a method of finding the ideal moment of
the harvest. A scientific method of objective
evaluation that I was not be able to find and that, in
the end, I have created myself.

The F.H.D. method - PARISI (FAST
DETERMINATION OF HARVEST) is the result of
years of research, studies and university courses in
Italy, France and the United States.

Finally we can have good reliability. I TESTED it
from Etna to Napa / Sonoma Valley and the most
beautiful areas of northern Poland.

A good accumulation of photosynthesates, our
precious grape components, are present the right
amount and quality. The monitoring of the evolution
of these components (phenols, sugars and

aromatic precursors mainly) is the basis of the
sensory analysis of the berries.

This, combined with a punctual analytical
monitoring (pH, total acidity and sugars, at least,
but not only), offers us to formulate forecasting
models for the harvesting period.

Obviously there are many variables involved. First
of all, the climatic trend and the state of health of
the grapes. However, a forecasting model to
support the decisions to be taken is to be
considered fundamental.

Many do not understand this moment and hope that
thanks to the oenologist, with some particular
maneuvering, with the innovative technology of the
cellar or with the use of powders, an excellent wine
will be made. Nothing could be more wrong!

With the harvest you can decide the fate of the
future wine. If you miss the right moment,
everything will be more complicated!

Imagine instead a fast method, tried and tested in
the vineyard, created by an important decision
support. Of course, then, you decide, no one else
can do it for you.

Probably, only with the appropriate experience and
quantitative and quantitative assessment methods,
you can aspire to make correct and punctual
decisions!

​

ACINO CON PEDICELLO B4.jpg
DESTINAZIONE_QUALITÀ_-_2019.png


Operating manual QUALITY DESTINATION

how to identify the ideal time for harvesting

SENSORY ANALYSIS AND TASTINGS ARE
FUNDAMENTAL!

To make good wines you need to
have tasted many great wines and continue to do
so.   The rule is to "taste" constantly to calibrate
one's senses. In the cellar it is essential to taste
during the various phases. First of all, it serves to
prevent gustatory and olfactory anomalies. The
tasting is instrumental to understand the evolution

of the wine and the time needed to reach the
desired goal. For thirty years I have been working
with the best analytical laboratories worldwide,
because I need great reliability and repeatability of
the data, to make the right choices.

The 7 indispensable Sheets, to have in the cellar

  • Analytical card

  • Evaluation Board White Wines

  • Densimetric and refractometric values ​​sheet

  • of musts (Jaulmes-modified by C.Miconi)

  • Fermentation progress sheet

  • Evaluation sheet Red Wines

  • Synthetic evaluation sheet F.H.D. method - Parisi

  • Enrichment table with M.C.R. (solid)

Download the ebook for free with the 7
indispensable sheets to have in the cellar

bottom of page