My role within a winery is to create a fertile environment so that essential and heterogeneous elements coexist, such as the technical, economic, managerial elements and, not least, the emotional one.
I guarantee a constant professional consulting service, ensured by continuous presence and staff training, in order to establish a loyalty-based relationship with the work team.


Whoever decides to invest in the wine world is moved by passion and tradition. These aspects are indispensable and if intersected with the entire production chain (raw material, winery and bottle) they will be advocates for the success of a wine.


I developed this working philosophy thanks to my studies in Agriculture and Enology, and to the technical-managerial positions held since 1987.
These experiences led me to reflect on the true meaning of the word quality.
What is quality? What are the elements that influence it? What is the degree of perception of it? What does it cost?
These are some of the questions that have been accompanying me since 2002 in the role of consultant enologist in diverse realities in Italy: from medium-small wineries linked to the territory, to large producer cooperatives with an international market.


The heterogeneity of the experiences gained over the years led me to understand the importance of a working method applicable to different types of wine companies. A method that starts from the in-depth study of the past, accompanying the wineries in their daily choices, and directing them towards the future.
Thus was born the concept of LA BOTTIGLIA IDEALE which is a valid method of approach for obtaining the success of a wine in its reference market.


In order to plan the future of a winery it is necessary to know its past. Reading its history carefully allows us to create an innovative path, clear and unique, able to redefine its guidelines.


We need to study the entire production path and discover the critical issues facing each department (vineyard, raw material, winery, administration, trade and marketing) in order to be able to enhance the resources present and, if need be, integrate new ones.



After analyzing the results obtained together with the owner, we proceed with planning an innovative path that will allow us to promptly achieve new company objectives.
Analogously to the life cycle of a wine, the winery must have the courage and parsimony to preserve its characteristics and, at the same time, renew itself by working to create new ones.



The first indispensable element to study is the ecosystem within which we operate.
Talking about the territory means analyzing the climatic conditions, terrain and traditions, all aspects that we must approach with curiosity and humility. From traditions we can draw useful advice that can help us and guide us in our work.


Italy is the country with the largest number of autochthonous grape varieties in the world, that give us unique, passionate wines, the story of the soul of a territory and its peculiarities.
A lot of these grape varieties, for different reasons, have unfortunately been forgotten but, in order to enhance and promote the territory’s specificities, it is indispensable to preserve and safeguard our winegrowing heritage; because what we drink is not only wine.


The winery is the place where efficiency and hygiene reign, starting from the infrastructures, to the equipment, and the staff. These factors influence quality and production costs and therefore they must be monitored periodically.
The winery must be perceived as a nest where a real creature comes to life: the wine. Its quality strictly depends on the structure in which it is born.
For this reason the winery must be conceived, designed and organized always bearing in mind the previously set qualitative objectives. The technical solutions adopted must not distort the reality in which we operate but, rather, must be optimized to enhance the raw material.


Dressing a bottle is the step in the production process that brings our work to the attention of the consumer: the technical and marketing areas interact to define the bottle’s outfit.
The choice of materials (cork, bottle, label) is closely linked to its reference target: bottle or bag in box? Stelvin cap or cork? Label in the French style, or…? Wooden or cardboard box? These are some of the questions we answer in order to precisely delineate the technical-commercial path of a bottle of wine.

The winery should be lived. Wine in order to become “quality” must be constantly cared for and accompanied in its evolution.



The consultant enologist is he who:
– converses with and trains the various professional figures operating in the winery;
– establishes a continuous dialogue between the various departments, adopting a company philosophy that is horizontal and not vertical;
– produces working protocols that are clear and above all practicable in the winery;
– leaves traces of his work through a daily report, creating a research diary.

Taking the example of the production model of the large winery and the emotional aspect of the small family winery, we need to set our working philosophy searching for the right balance between the two.
For this reason we must proceed through some obligatory steps such as:
– calculate and predict production costs;
– set up the production process having the objectives of maintaining quality standards and reducing additional costs as much as possible;
– respect the production budget in order to maintain the final price, keeping it competitive in the market;
– calculate the direct and indirect benefits on the territory where the winery has its roots;
– enhance the staff and resources.


The wineries with whom I collaborate

           Angelo Giovannini, Oenologist


Via Spadola, 198/a, 00118 Roma




P.iva/CF 1403451107


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