Born in Castellammare di Stabia, Naples, in 1974.  Graduated from University of Naples in 1999 with a degree in alimentary technology science.

 Research focused on the indigenous vines of Campania, microvinification, and the aromatic qualities of Greco, Fiano and Falanghina (three of the region’s great varietals) at Campania’s winery linked to University of Naples.

Lived and worked in Burgundy, France, in the year 2000, as researcher at France’s renowned National Establishment for Higher Education in Agriculture at Dijon, developing knowledge about Chardonnay’s flavors. In Dijon attended DNO (Diplôme National d’Oenologue) as an enrolled student.

In 2001 received specialization in oenological and viticultural science, with works published in J.A.F.C. (Journal of Agricultural and Food Chemistry).

That same year, joined Mastroberardino as chief winemaker until 2006.  Used innovation to create authentic Campania wines in an expressive, modern style while respecting traditional use of Campania’s vineyards.  Developed managerial skills leading the winery’s 60-person team.

During these years, working in Mastoberardino’s Winery, he obtains excellent results ensuring the production of wines from native vines of Campania, characterized by a modern style based on cleaning and full recognition of the varietal characteristics.

The wines produced are highly appreciated by the critics of the sector (Tre bicchieri – Gamberosso, Cinque Grappoli – AIS, Super tre stelle – Veronelli, Vino frutto – Luca Maroni, Gold medal – decanter world wine awards, 19/20 – Espresso, Corona – Vini buoni d’Italia, etc..).

In January 2007, he leaves Mastroberardino company to begin the Wine Consultant activity. Actually he works for prestigious companies across the South Italy, getting, in a few years, many national awards.

His philosophy is to consider the quality of a wine as a pure expression of the quality of the grapes and therefore focuses strongly on grape physiology minimizing the impact of technology. Its main objective is to increase its professionality through collaborations with Italian and foreign companies.


To know that in a territory there are certain vine varieties, grown and produced according to a protocol dictated by tradition or from a specification, puts the consumer, in time of the choice of the wine to buy, in a condition of greater confidence.

The identification of a specific terroir from wine, for the man, was sometimes a necessity arising from the difficult conditions climatic of land adjacent to the border, as did the ancient Egyptians, that chose the Nile Delta as a place for agriculture, in contrast to dryness of the desert.

There are many definitions of terroir some very ancient, but one of the most simple and complete at the same time is that proposal by INAO (National Institute names of French Origin): “The terroir is a set of land that for the more or less of their variable soils (characters agronomic and geopedologici), their situation and their environment (topography, exposure, etc., influential on mesoclima) turned out, through experience and practice (vines, systems of rearing) conducive to the production of quality wines”.

There are of the word terroir “resticted definitions” where the focus is placed on the role of the soil of the vineyard, the petrology of substrate, the interaction soil and climate; and “Definitions extended” as the one that considers the terroir as a usual wine, socio-economic and historical.

 Generalised we can say that uniqueness that you create interaction of the characteristics of: soil, a vine, climate, man and culture, can be briefly expressed with the term of terroir.

 A very effective for understanding the role of terroir on the quality of products developed was reported by Jacques fanet: “The soil wine could compare to a photographic film.

 It contains all the images that is wanted to preserve, but it is not any interest if it remains that. If you open immediately, it is not nothing more than a common piece of plastic. In order to obtain the development of the images you need to have the products of development as the dark room, the photographic paper; in the same way for soils wine you must have a vine suitable and of a capacity acquired in time to detect all the nuances that the terroir lends in the wine “.

 So the terroir as Camera film has need to be developed to be able to show the nuances of lines and its colors.


Our projects are born from the continuous necessity of drawing from the fountain of knowledge in order to incorporate what we have learned in the foundries of the universities where, year after year, it is fused and becomes solid- The projects represents our hidden dreams, that desire to experiment and to discover where turns dreams into reality.

A pure expression of territory

From years we have worked with the aim of letting the terroir express itself just as it exists in nature. In the fermentation and aging of the wines, we minimize technological intervention, but we are often compelled to use yeasts prepared by the bio-technological industry which, though of excellent quality, are utilizable everywhere, by everyone, and for each and every grape variety.

It should be clear, however, that in wine the aromas are not simply created by yeasts, but rather varietal aromas, those of the grapes themselves, and aromas which develop from the interaction of yeasts, working through enzymes, and molecules present in the grapes.

We are, accordingly, continually searching for yeasts linked to the individual grape variety and therefore to a precisely determined area. Our part of departure is the concept that, in a given territory, there are various yeasts, not all of excellent quality, and that our research work consists in selected the finest strains and reproducing them year after year.

Working in this way, we can achieve wines whose sensations reflect their territory of origin and whose aromas and flavors have not been “interpreted” (i.e. transformed)  by yeasts originating from the other side of the world.

In order to realize this difficult objective, we have begun to work with one of the maximum authorities in the field, Professor Giancarlo Moschetti, with whom we have undertaken the ambitious mission of selecting yeast strains from the vineyards of every producer with whom we collaborate.

Giancarlo Moschetti

Giancarlo Moschetti is Full Professor of Oenological Microbiology in the DEMETRA Department of the University of Palermo in Sicily. After graduating in Agricultural Sciences at Portici University near Naples in 1991, he won various scholarships in Italy and abroad, working principally on research into the genetic basis  of significant micro-organisms present in crops and food products. He is currently the president of the course on viticulture and oenology at Marsala (Sicily). He has been involved for years in research on microbial diversity as an index of evaluation of quality, on the aforementioned research into the genetic basis  of significant micro-organisms in crops and food products, and on the improvement of wines based on the microbiological characteristics of the musts in fermentation. In order to reach the desired objectives, he has availed himself of collaborative work of numerous colleagues, both in Italy and abroad. His research work is testified to by more than 100 publications in Italian and international journals, 58 of which are international. Since the year 2009 he has been responsible for the research project of the Campania region, the STAPA -CEPICA, the regional agricultural department (sector of Avellino), dealing with “demonstrative evidence on the utilization of territorial-specific yeasts in order to improve the wines of the province of Avellino”. He is a reader for numerous international journals of microbiology  and a member of the direction of the Italian Society of Agricultural Microbiology (SIMTREA). He is the scientific advisor to the “Contrada di Taurasi” estate, with which he has collaborated for seven years.

The most significant publications over the last five years:

Moschetti, G., Aponte, M., Blaiotta, G., Casaburi, A., Chiurazzi M., Ventorino V. and Villani F. (2006) Characterization of halophilic Archea isolated from different hypersaline ecosystems. Annals of Microbiology, 56, 119-127.

Mariniello L., Giosafatto C.V.L, Moschetti G., Aponte L., Masi P., Sorrentino A. and R. Porta(2007) Fennel waste-based films suitable for protecting cultivations: BioMacromulecules 8: 3008-3014.

Ventorino V., Chiurazzi M., Aponte M., Pepe O. and Moschetti G. (2007) Genetic diversity of a natural population of Rhizoboim leguminosarum bv. Viciae nodulating plants of Vicia faba in the vesuvian area. Current Microbiology, 55: 512-517.

Camerini S, Senatore B, Lonardo E, Imperlini E, Bianco C, Moschetti G, Rotino GL, Campion B, Defez R (2008). Introduction of a novel pathway for IAA biosynthesis to rhizobia alters vetch root nodule development. Archives of Microbiology, 190(1): 67-77.

Bonanomi G., Chiurazzi M., Caporaso S., Del Sorbo G., Moschetti G., Scala F. (2008) Soil solarization with biodegradabile materials and its impact on soil microbial communities. Soil Biology & Biochemistry 40: 1989-1998.

Alfonzo, A., Conigliaro, G., Torta, L., Burruano, S. and G. Moschetti (2009) Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens. Phytopathologica mediterranea 48 (1): 155-158.

Alfonzo A., Conigliaro G., Torta L., Burruano S., Moschetti G. (2009) Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood. Proceeding of 6th International Workshop on Grapevine Trunk Diseases “Esca and Grapevine Declines”. Florence, Italy 1-3 September 2008, Phytopathologia mediterranea 48 (1):186-187.

 Imperlini E, Bianco C, Lonardo E, Camerini S, Cermola M., Moschetti G, Defez R (2009). Effects of indole-3-acetic acid onSinorhizobium meliloti survival and on symbiotic nitrogen fixation and stem dry weight production. Appl Microbiol Biotechnol, 83:727–738

Francesca N, Chiurazzi M, Romano R, Aponte M, Settanni L, Moschetti G. (2010). Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation. World Journal of Microbiology & Biotechnology, ISSN: 1573-0972, doi: 10.1007/s11274-009-0181-5.

Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, MoschettiG (2010). Study of Sicilian green table olive fermentations through microbiological, chemical and sensorial analyses. Food Microbiology, 27: 162-170.

Lo Piccolo S., Ferraro V., Alfonzo A., Settanni L., Ercolini D., Burruano S. and Moschetti G. (2010) Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. Annals of microbiology, 60: 161-167. DOI: 10.1007/s13213-010-0023-6.

Mazzei P., Francesca N., Moschetti G. and Piccolo S. (2010) NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes. Analytica Chimica Acta, 673 (2): 167-172. doi:10.1016/j.aca.2010.06.003.

Settanni L., Moschetti G. (2010). Non starter lactic acid bacteria used to improve cheese quality and provide health benefits.Food Microbiology, 27 (6) 691-697. DOI 10.1016/

Aponte M., BlaiottaG., FrancescaN., Moschetti G..(2010) Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? Letters in Applied Microbiology, 51: 697-703. DOI: 10.1111/j.1472-765X.2010.02956.x

Francesca N, Settanni L., Sannino C., Aponte M., Moschetti G. (2011) Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. Annals of Microbiology, 61:79-84DOI: 10.1007/s13213-010-0109-1


We of the Sanpaolo estate, part of the Magistravini group, wished to support the theses of our consulting oenologist, encouraging him to carry forward a program which we are truly proud of; the project which we  – during the entire process of its gestation – called FF (Four Falanghina) and which has given us four different  Falanghina wines of very high quality, each so different from one another that it would be difficult to trace a common origin.

The four Falanghina-based wines have been called EARTH, AIR, FIRE, WATER after the characteristics of the terrain in which the vines sink their roots, exchanging in the bowels of the earth those elements which created these striking differences.


Fresh wines, genuine, and faithful to their territory, their grape variety, and their producer have been born from our collaborative work. Though faithfully respecting the dreams we share with the producers, their realization, unfortunately, is not always possible. The climatic conditions, the cellar technology which is    available, and the maturity of the estate are variables which are difficult to control, reasons for which, one can happen to work with a winery which manages to reach these objectives solely in certain vintages and in cathartic moments in which concentration, passion, and the stars are particularly favorable. In these special, and rare occasions, dream wines are born, perfect wines which are fully able to represent the emotions generated by the primordial dreams of the producer.


“To accompany the producers from the planting of the vineyards to the expression of the aromas in the glass is our objective. During this process, uphill and with more than a few obstacles, our continuous presence if a constant stimulus, capable of moving the energy of the earth, the soul of the producer, and our idea of wine in one, and only one, direction: quality seen as the sole concept which can capture the vibrations of the earth, the light of the sun and the moon, the state of mind of those who cultivate the vines, and our concept of what a wine is meant to be”.


  • planning of structures for the transformation of the grapes
  • guiding the choice of cellar equipment
  • personalized programs for the fermentation of the wines
  • aging strategies for the wines
  • blending of the wines
  • preparation of the bottling of the wines
  • evalaution of the suitability of the corks
  • analytic assistance during the crucial moments of the process of transformation of the grapes and the wines
  • realization of sensorial profiles
  • analytic and sensorial comparison with the wines of competitors
  • experimental micro-vinification
  • selection and reproduction of indigenous yeasts
  • programs for natural fermentation without the use of selected yeasts


  • study of the micro-climate and meso-climate of the estate
  • territorial micro-zoning
  • geological classification of the estate
  • realization of geological profilesof the terrain
  • evaluation of the estate’s quality potential
  • mass and clonal selection of the genetic material to plant
  • planning of the new vineyards to plant
  • programs for combatting vine diseases
  • study of the interaction between soil and variety
  • canopy managemnt
  • kinetics of the polyphenolic maturation
  • programming of winter pruning

…In addition

  • assistance to estates for meeting legal sanitary requirements
  • cellar registers for production and bottling
  • assistance for compliance with ISMECERT (certifying organ) procedures
  • creation of self-administration programs
  • development of UNI EN ISO 9001:2008 programs
  • development of the work safety programs
  • assistance for access to EEC financing



Professor Denis Dubordieu, consulting winemaker, producer of wines at his own proprietary estates, and full professor of oenology at the University of Bordeaux, has begun a professional collaboration in Campania with Vincenzo Mercurio, oenolgist who is both a native of the region and one of the most promising young winemakers in this part of Italy. Dubordieu, together with Valérie Lavigne and Christophe Ollivier, works with some of the most prestigious Châteauxof France, among them : Château d’Yquem, Château Margaux Blanc, Château Pichon Longueville Comtesse de Lalande, Château Grand-Puy Ducasse, Château de Pez, Château Beau-Site, Château Haut Bailly, Château Couhins Lurton, Château Chevalier, Domaine de L’Eglise, Château La Croix Ducasse, and Château Cheval Blanc.

Vincenzo Mercurio, since 2007 a professional consultant, works with various highly considered estates in Campania in addition to his work outside the regional confines in Sardinia, Apulia, Basilicata, Latium and Calabria. Since March of 2011, this professional has joined his work as a consultant to that of one of the luminaries of world oenology. The idea of the collaboration was born from a common vision of the world of wine and common ideas about cultivating vineyards in addition to a powerful passion for the history of viticulture. What unites this special synergy is the shared interest in the various stages of Mediterranean viticulture, observed in a perspective which is both scientific and anthropological.