The cellar is the beating heart of the company where the manual skills of the operators and the knowledge of the winemaker merge. Of course, today, technology is an indispensable element which, however, according to some, has taken poetry away from a work that is lost in the mists of time.
We ask the oenologist Carlo Roveda for his opinion on the matter.
For the interview visit Piero Pardini Wine Reviews.
Founder and editor of "The Wolf Post Wine Magazine" and "Piero Pardini Wine Reviews" (https://pieropardiniwinereviews.substack.com/).
Freelance Journalist.
Wine critic and Sommelier.
He has also written about sports and technology for some specialized magazines.
Co-author of the authorized biography "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.
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