Giulio Carmassi Email & Phone Number

In 2008, having finished my studies in Pisa and undertaking my first work experienceposition as a recent graduate at the Tenuta Ammiraglia dei Frescobaldi, I realisedthat my training was not enough. In 2009 I decided to continue my studies and toenrol for a Master's Degree in Viticulture and Oenology at the University of Turin, inPiedmont, between the campus of Turin, Asti and Alba.In the same year, I decided to travel to California, where I worked for 5 months at theHartford Family Wine Cellar in Forestville, in the Russian River region, specialising inthe production of Pinot Noir and Chardonnay.On my return to Piedmont, I finished my studies with an experimental thesis on theinfluence of microclimatic factors on the maturation of Nebbiolo.In 2011 I returned to Tuscany, where I finally had the opportunity to work in theChianti Classico area at the Isole e Olena winery. Working alongside Paolo de Marchi, Ilearned the importance of enhancing the value of the raw material during thewinemaking and pruning techniques of the vineyards to produce wines of the highestquality. I worked at Isole e Olena for 7 months.In March 2012, I returned to the United States again, this time to the state ofWashington, where I had the opportunity to work with Markus Keller, a professor ofviticulture physiology at Washington State University. Here I worked on severalresearch projects that Professor Keller assigned to me. Among these, the main projectwas on the importance of water during sprouting in arid environments, which was laterjudged as the best research poster of the State of Washington for the year 2012.When the employment contract with Markus Keller was finished, I decided to return toTuscany, where in May 2013, I started to work for Gagliole.Gagliole, is a winery, where I was, and I am still able to take advantage of the technicaleducation I learned in previous years. Thanks to the particular setting of the property, Ican work in two of the most significant Chianti Classico territories: Castellina andPanzano.From 2013 to today, Gagliole has changed a lot. New vineyards have been purchasedand planted in Panzano, new company labels have been created, the winery has movedfrom conventional vineyard management to organic, and last but not least, a newstate-of-the-art wine cellar has been built at the property Panzano in Chianti. All thesechanges and events have allowed me to grow immensely from a professional point ofview.

Listed skills include Vinificazione, Alimenti, Vino, Degustazione Di Vini, and 10 others.