by Roberto Pavesi
by Roberto Pavesi
I work with winemakers all over Southern Europe, from Portugal to Italy. This represents hundred thousand producers with hundreds of different grape varieties and huge number of types of wine. But, beyond sensible differences, there is a trend that leads to the search for fermentations and therefore yeasts that can develop and promote the typical aromas of the grape variety and of the cultivation area. In white wines, in addition to the varietal aromas, winemakers search bouquets of fresh aromas and complex sensations of fresh fruit, citrus fruits and spring flowers. In younger red wines, they look for balances between the sensations of small red fruits and various spices combined with a tannic and body equilibrium. All my customers want to create a wine different from the others and my job is to provide different solutions and ideas to satisfy their needs. I could tell you about one of my customers, a few years ago, who was stuck with white wines not in line with the modern requests. After long talking and trials, he was able to change their typology, implementing a new technology of nutrition combining SpringArom® and ViniLiquid™ and fermenting with the yeast SafŒno™ CKS102. Since, his wines won several prices around the world and I was proud to be a piece of that success.
After some years of experience in wine business covering different position from wine maker in a Tuscan winery, as R&D manager to propose biotechnologies for fermentation, I could talk about my strengths but I would rather talk about one my characteristics that have guided my work and personal activity in recent years. Surely one of the most important one is the passion and the sincere admiration for the transformation of relative simple raw material in extraordinary and not fully known food products. Wine and its evolution along the years is one of the most interesting end extraordinary examples. The oenologist has to drive these processes at the best the biotechnology can offer today. The desire to know, to investigate going deeper and deeper to all fermentation topics and try and put into practise new ideas in order to respond more correctly to the different questions that colleagues winemakers but also final customers have concerning fermentation and wine process should be the guideline for our daily active/job.
Major training or degree
Master’s degree in food science at Milan university and following oenologist title.
Function at Fermentis
Sales manager south Europe.
Place of residence
His strong point
Understanding the customer needs to find the right solutions to their requests.
His favorite wine(s)
I prefer and I like to discover during my trips the harmonic wines in the musical sense where the different notes are combined to form a complete and pleasant sound created by the land, the culture and the passion in full respect of the environment. The red or white wines that express this personality are my favourites.