Attilio Pagli: the Italian enologist with an eye on South America
Attilio Pagli, an enologist with a wealth of experience behind him, is one Italy’s most prominent wine professionals and undoubtedly a figure who has made a substantial contribution to the development of modern winemaking, both in Italy and abroad.
Born in Empoli in Tuscany in 1962, after taking his degree at the University of Siena in 1983 he immediately began his career in the world of winemaking under the guidance of Giulio Gambelli, one of the foremost interpreters of the grapes and terroir of Tuscany.
The turning point in his professional life took place in 1996: «I was in the middle of a vineyard together with Alberto Antonini, my colleague who is also from Empoli» says Attilio Pagli. «As a result of this encounter and of many wine trips to South America, South Africa and California came the idea of creating something together, an organization in which young enologists could come together to share their professional experiences and work as a team».
So, in 1997, Gruppo Matura came into being: an association for training and sharing expertise, through which many talented enologists have passed and honed their skills.
Today Attilio Pagli, after almost 40 years’ experience, consults for more than 30 producers in Italy and South America. «In about a month’s time the harvest will begin in Argentina and in Chile. Unfortunately, this year it will be a vintage performed in smart working: because of the world situation I won’t be able to go in person as usual, but thanks to the constant updates I receive from the wineries, I can keep all of the phases of the production process under control».
The vintage should be an excellent one, even if Attilio prefers not to commit himself yet: «We can talk about it again when the fermentations are completed. For now, I can say that the quality of the grapes is very good indeed. Véraison is proceeding without any hitches, and especially with the red wines we will succeed in obtaining a pretty high level of quality» he concludes.
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