As a young boy I spent many summers at my uncle's farm in the south of Italy, barefoot, crushing grapes. My cousins and I
danced arm in arm in the giant vat, while my father and uncles secretly enjoyed our laughter in the distance. From these first
memories of wine sprouted my love of this astonishing and multifarious liquid.
I grew up in Switzerland, and carried out the majority of my schooling there, but my parents, being Italian, wanted me to have a
little "Latin" education, and I was packed off to Italy, to a seminary school close to Pompei, the place of my birth, and
subsequently, to the Hotel College in Sorrento.
After graduation I traveled to Germany, and then to London, where I assumed the position of Junior Sommelier at the Savoy
Hotel, my first professional position in the wine industry.
After an exceptionally cold and dreary winter in London, I moved to the Cayman Islands in search of warmer weather. There, I
worked at Chef Tell's Grand Old House as Head Sommelier, where my responsibilities extended beyond the service of wine to
include the creation of the list.
After working in the un-corking of wine for several years, I felt the need to see how it was bottled in the first place ! I began as an
apprentice cellar worker at Chàteau Prieure-Lichine, Margaux in France, owned by Mr. Alexis Lichine, and supervised by their
oenologist, Mr. Emile Peynaud. I simultaneously attended the University of Bordeaux II Institute of Oenology, where I received a
certificate in aptitude and degustation of wine (D.U.A.D.). After this rewarding experience at the chateau, I worked as a Sommelier
at some of the most prestigious restaurants in Bordeaux, including St. James Restaurant in Bouliac.
Although some of my favorite wines come from Bordeaux, I am intrigued by all wines, and this prompted a nine month visit to
New Zealand, where I participated in the wine courses of Bob Campbell MW and Montana Wines.
In the same spirit, I made an extended tour of the American wine producing states of Washington, Oregon, and California, where
I had the pleasure of participating in wine tasting with Robert Mondavi.
My love of good weather brought me back, once again, to the Caribbean, this time to St. Barthélemy, where I became the
Assistant Sales Manager at La Cave du Port Franc. This position enabled me to gain a greater appreciation of which wines are
more suited to a tropical climate.
And now, I have summoned all of my experience and acquired knowledge to create St. Barths' Wine Consultancy, a modest
advisory and provision service devoted to the enhancement of your stay in the unique and colorful Caribbean community
of St. Barthélemy."
danced arm in arm in the giant vat, while my father and uncles secretly enjoyed our laughter in the distance. From these first
memories of wine sprouted my love of this astonishing and multifarious liquid.
I grew up in Switzerland, and carried out the majority of my schooling there, but my parents, being Italian, wanted me to have a
little "Latin" education, and I was packed off to Italy, to a seminary school close to Pompei, the place of my birth, and
subsequently, to the Hotel College in Sorrento.
After graduation I traveled to Germany, and then to London, where I assumed the position of Junior Sommelier at the Savoy
Hotel, my first professional position in the wine industry.
After an exceptionally cold and dreary winter in London, I moved to the Cayman Islands in search of warmer weather. There, I
worked at Chef Tell's Grand Old House as Head Sommelier, where my responsibilities extended beyond the service of wine to
include the creation of the list.
After working in the un-corking of wine for several years, I felt the need to see how it was bottled in the first place ! I began as an
apprentice cellar worker at Chàteau Prieure-Lichine, Margaux in France, owned by Mr. Alexis Lichine, and supervised by their
oenologist, Mr. Emile Peynaud. I simultaneously attended the University of Bordeaux II Institute of Oenology, where I received a
certificate in aptitude and degustation of wine (D.U.A.D.). After this rewarding experience at the chateau, I worked as a Sommelier
at some of the most prestigious restaurants in Bordeaux, including St. James Restaurant in Bouliac.
Although some of my favorite wines come from Bordeaux, I am intrigued by all wines, and this prompted a nine month visit to
New Zealand, where I participated in the wine courses of Bob Campbell MW and Montana Wines.
In the same spirit, I made an extended tour of the American wine producing states of Washington, Oregon, and California, where
I had the pleasure of participating in wine tasting with Robert Mondavi.
My love of good weather brought me back, once again, to the Caribbean, this time to St. Barthélemy, where I became the
Assistant Sales Manager at La Cave du Port Franc. This position enabled me to gain a greater appreciation of which wines are
more suited to a tropical climate.
And now, I have summoned all of my experience and acquired knowledge to create St. Barths' Wine Consultancy, a modest
advisory and provision service devoted to the enhancement of your stay in the unique and colorful Caribbean community
of St. Barthélemy."
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