Name: Marco Pallanti
Currently: Winemaker of Castello di Ama
Please, tell us about how you got into wine, the wine industry and how your career developed?
I have studied University of Agriculture in Florence (unfortunately at that time a faculty of Oenology didn’t exist in Italy). Before I commenced working at Castello di Ama I have had an experience for one year as professor of Viticulture and Oenology at the institute of Siena. During this period I met the Owner of Castello di Ama, they offered me the opportunity to work as technical director and winemaker. September 1st, 1982 I started to work there.
What is your philosophy to making wine and viticulture?
From the beginning of my work I have been in different periods, to study winemaking at the University of Bordeaux and have been lucky to have at the beginning as tutor M. Patric Leon, winemaker of Mouton Rothschild.
So my philosophy to making wine I can explain with the phrase of Henry Jaier ” You have to know very well the science of winemaking, to be able to do less of that.”
Which cultivar is your favourite to work with and why?
My favorite cultivar is Sangiovese because it’s the basic variety of Chianti Classico and I can produce with it very elegant, powerful, balanced and terroir wines.
How do you see the future of wine production and what are the challenges and the opportunities?
I believe a lot in the unicity of the wines. For me the future will grow the question of good terroir wines. Not all regions can produce it but the role of the winemaker is to look for that. The role of the winemaker is to underline the character of the different variety in a specific terroir. Drink a wine is like to do a trip into the culture, the tradition, the history of a specific wine country.
Where do you see the global wine market in 2025?
The global wine market could be an opportunity for the top producers because with their wines they can introduce and explain a certain region.
Provided that, the winemaker shouldn’t limit himself to produce just wines because this may lead to beverage wines. The goodness should be a medium to stress the unicity of the region.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com