I am Filippo Carraretto of “La mia Cantina” in Padua, Andrea Lauducci of “Enoteca Botrytis” in Ferrara and Mattia Manganaro of “Biessewine” in Brescia for the category “Classic bottles”, and Luca Civerchia of “Enoteca Rossointenso” in Jesi, Pietro Palma of “To Wine” in Prato and Luca Sarais of “Cantine Isola in Milan for the category” Enoteca con mescita “the six finalists of the” Best Enotecario d’Italia “Competition, organized by Aepi – Associazione Enotecari Professionisti Italiani and Vinarius – Associazione Italian wine shops, which have thus decided to give back to wine merchants the centrality they deserve in the wine supply chain. Also because, in the two years of the pandemic, wine shops have proved to be a real trench, the last point of contact between consumers and producers. A capillary network that winds along the entire boot, which in 2019, as reported by the data processed by the Milan Monza Brianza Lodi Chamber of Commerce, had 7,278 points of sale (then in constant growth), for a turnover of 280 million euros, which grew, despite everything, also in 2020, by + 15-20%. “Finally the figure of the winemaker in Italy is becoming more and more defined and during the semifinal we had the pleasure of seeing all the professionalism represented by the participants. Among the twenty professional winemakers from North to South of the country we have chosen the best who, in addition to accessing the final in June, will take part in an immersive training experience at two excellent realities, one national and the other international ” , comments Francesco Bonfio, president of Aepi, recalling that the symbolic territories of the Comité Champagne and the Brunello Consortium will host the finalist winemakers, who will thus have the opportunity to understand aspects of Champagne related to consumer communication, and will deepen Brunello with a focus on different areas, altitudes, exposures and styles, with a six-day tour in which to learn high-level skills and techniques, to be exploited in the final, on stage in June, and in subsequent experiences of approaching the consumer.
For the love of food and wine! Marco Ribaudo, Certified Sommelier, with 25 years in the food and beverage industry now invites you to join him in his latest adventure, the opening of la Cucina del Vino to share his culture and passion for creating unforgettable memories around the table.
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