INTERVIEW WITH A WINEMAKER - Cantina del Glicine

by Marcello Muiesan

 Q. Tell us about yourself, why and when did you decide to become an oenologist?

A. It is a passion that we have had for a long time, for some years it was a hobby, it became a job in 1980 with the first production of wines.

Q. If you had to use three words, which one will you use to describe your work?

A. Passion, dedication, sacrifice.

Q. What is your greatest fear during the entire cycle of the vine?

A. Surely hailstorms and frosts, then we also pay close attention to the various diseases that affect the vine.

Q. What makes you happy with your job?

A. The compliments of our customers, seeing their happy faces in drinking our wines.

Q. What was the most crucial moment in your career as a winemaker?

A. There have been many significant moments: every time a new vintage comes out, every new vineyard and then, of course, receiving renowned awards such as the "three glasses" of Gambero Rosso.

Q. What is your vision on organic, biodynamic and sustainable?

A. It is undoubtedly the future. We have been adhering to the Green Experience brand for some time, and from this year, we will begin to treat our vineyards organically.

Q. What are you doing to preserve the planet?

A. We try to be very careful to use biodegradable products, minimizing even those that are mechanized processes.

Q. If you had to use three words, which one would you use to describe your wines?

A. Honest, sincere, traditional.

Q. Why are your wines different from your direct competitors?

A. They are not! The wines of this territory reflect the highest standards of quality, and like us, there are lots of producers following this philosophy.

Q. Among your wine, which is the one you are most fond of? What makes you proud? And why?

A. Perhaps the Dolcetto "Olmiolo"; we care a lot. It is the first wine we have produced, even at an amateur and non-professional level. Dolcetto is a tough vine, demanding to work and the result, unfortunately, is a wine that is not sufficiently appreciated.

Q. What was the highlight of your career as a winemaker?

A. I don't think there are higher moments and lower moments in our work, there are simply moments when your wine is considered better or worse than others.
Wine is the result of a transformation of natural raw material, very subject to seasonality, so there are vintages in which the climate favours my work and others that do not complicate it. Every day we always give our best in our work.
In our cellar, we do not have a magic wand capable of transforming low-quality grapes into good wine; we must always bring quality grapes to the cellar; otherwise, the wine cannot be of quality.


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