THE OENOLOGIST

ROBERTO MAZZER

Roberto mazzer was born in Vittorio Veneto on 28/09/1970. He graduated in 1990 as an agricultural expert specializing in Viticulture and Enology with 53/60 at the State Agricultural Technical Institute “G.B. Cerletti” of Conegliano Veneto. He graduated in 2001 in the Faculty of Architecture of the University of Rome “La Sapienza” with 110/110 at the Design Chair of Prof. Arch. Manfredi Greco with a thesis entitled: “Project of the New Museum of Contemporary Art in Rome in Via Guido Reni”.

He started  his consulting activity in 1990 and founded the firm ATWINE in Velletri (Rome) in 2016 with the collaboration of the oenologist Pierpaolo Pirone. The consulting work at the Corte Normanna began in 1998, ,immediately achieving excellent results with international and national awards in magazines and industry guides.

The main activity of the firm has always been to advise small and medium-sized wineries which put at the centre of their activity the production of quality wines with the exaltation of the typical and the  health of its production. To achieve these goals, Dr. mazzer has always worked with quality raw materials. Aware, in fact, of the importance of grapes, the research of the study has always focused on the vineyards and the analysis of grapes to optimize the time of harvest and rationalize the consequent production processes.

Mazzer has always supported this philosophy: “The vinification process must be aimed at respecting the raw material, any unnecessary or corrective intervention brings with it a subtractive part, penalizing the overall quality and not respectful of the original product. The best production process is certainly the one that intervenes in a minor way on the original product, the good technician is paradoxically the technician who succeeds in losing, less quality of the starting grape”.
For this reason, the research study has always focused on the development of wines where technology was put at the service of a process aimed at the reduction of objectively harmful added substances such as SO2 and allowed the enhancement of the notes typical of the grape variety and the territory through “The faults, argues Mazzer are definitely the “added” more homologating that you can have in a product; the technology instead must safeguard the positive characteristics of the raw material reducing the use of preservatives and correctors”.
“Demonization of technology applied to oenology and the winemaker itself is the daughter of a vision distorted science; in practice technology is associated with the product transformation or worse with Sophistication. But it is not technology, it is a series of interventions (additions and processing) which, in most cases, are also illegal, linked more to an industrial vision of the wine product, far from the philosophy of the studio and wineries.

We cannot demonize scientific research in the name of natural wines; it is science itself that can allow us to improve the production process and reduce the use of preservatives with exaltation of varietal and territorial notes”.

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