A good wine is the result of the careful and passionate work of a series of professionals who, with abnegation, dedicate themselves to the entire production process, from the vine to the bottle. The Enogolo is among these and his fundamental role has evolved over the years to become a true tutor of wine.

As part of our weekly journey into the world of Wine, we open an in-depth look at what turns out to be a key figure (or rather, THE key figure): the Oenologist , that is, the one who gives shape and moulds the nectar of Bacchus, the one who gives life to our beloved drink.

Those who love wine are aware of having a faithful “travel companion” for life, who will always be ready to cheer them up in moments of joy, to consolidate the pleasant moments of sharing with friends, to enhance their table both on special occasions and in everyday life, to comfort them in bad moments. These are the colors of wine, this is the beauty that comes from its encounter.

Knowing wine also means going beyond the appreciation of the “finished” bottle ready to be tasted, it means awareness and respect also for those who dedicate their lives to this creation capable of coloring our lives.

The figure of the Oenologist

The Oenologist , the person responsible for the smile and emotion that a great wine gives to each of us, is a figure who over the years has undergone various metamorphoses and evolutions, always improving and with a more global vision, to the point of placing himself in a role that settles halfway between the producer and the consumer.

Initially, he took care of the entire production phase from the selection and harvest period of the grapes, to the many techniques of correction, refinement and ageing of the wine: the real work "behind the scenes" which passes through the sensitivity in knowing how to select the timing and the best containers suitable for the resting of the wine identified among the many types of materials available such as steel, specific qualities of wood, amphorae etc...

Over time, climate change factors and the diversification of the structure of the various “terroirs” have elevated the role of the Oenologist, who is no longer limited to verifying only the characteristics of the must or the achievement of the ideal ripeness of the grapes. Today his contribution goes well beyond what was initially his function: carries out a real study starting from the current and forecasted climatic conditions, it studies the characteristics of the soil, continues as in the past to take care of the harvest period, planning an early harvest if necessary, up to the maturation, aging and bottling.

Wine, in this way, is no longer the fruit of a simple harvest, but the result of years of research and experiments that elevate the final product to the point of giving it a recognized worldwide prestige. Just as a child needs an educational guide who "conditions" the various phases of his growth in the best possible way, with the aim of developing the genetic characteristics to which he belongs, providing him with the best conditions and the most suitable tools to direct him, so the Oenologist today presents himself as a sort of “tutor of the vine”, an educator, a trainer who shapes the development of those characteristics that the grape presents differently each year depending on the mood of Mother Nature.

And just as a child, without guidance, will have great difficulty in acquiring that education, that culture and that ability to relate to life which are the basis of success, so a wine, without an adequate scientific and technological culture, will have great difficulty in giving us those emotions that only quality is able to reveal to us .

The evolution of the professional figure

Over the years, the further acquisition by the Oenologist of a vision of his work that went beyond the application of technique and science and that embraced strategic, managerial and productive aspects, together with a fundamental ability to listen to the market and customers, has been crucial for the rebirth of Italian wine through the creation of products that inevitably also meet the needs of the consumer: we are faced with the evolution of a professional figure, in short, who at 360° represents the beating heart of a company and of which he also becomes a fundamental communicator. The attention then to not standardize the processes with the consequent risk of "trivializing" the product or, worse, of not accompanying it in the development of its potential, is obviously linked to the sensitivity and skill of the Oenologist who has now placed himself as the real needle in the balance of a company's success and that thanks to this new vision, has laid the foundations for the qualitative revival of wine.

Turning the spotlight on this figure means going beyond the pure pleasure of the product, it means acquiring awareness of all the work that goes into creating a wine and triggering that gratitude and respect for the person who, at 360°, acts as a tutor committed to qualitatively shaping Nature, to color man's life through one of its many joyful facets!