Last Might 18th at the IISS Agrario Alberghiero Basile Caramia– Gigante in Locorotondo (BACHELOR’S DEGREE), the following was held: “The Day of the Oenologist– Enotechnician” arranged by Assoenologi– Puglia, Basilicata and Calabria area, which had as its style: “White wine of the future in between environment modification, markets and promo”.
An occasion of the greatest expert profile, it had the ability to focus in one day on cultural principles that rotated from neuromarketing to oenology.
It was inaugurated by the World President of Oenologists, Riccardo Cotarella and by the President of Assoenologi Puglia, Basilicata and Calabria, Massimo Tripaldi.
After the preliminary greetings of the Presidents, Prof. Vincenzo Russo, Teacher of Neuromarketing at the IULM in Milan, caught the attention of those present for having masterfully and plainly shared the principles of white wine marketing and promo methods with the contribution of neuroscience to attain success.
This was followed by a talk program “Marketing methods in the future of white wine” moderated by Davide Gangi, President of Vinoway, with remarkable visitors, such as Riccardo Cotarella – National President of Assoenologi, Massimo Tripaldi – President of Assoenologi Puglia Basilicata and Calabria, Donato Pentassuglia– Councilor for Farming of the Puglia Area, Vincenzo Russo– Teacher of Neuromarketing– IULM University of Milan, Michele Lorusso– Young Business Owner of the “Tagaro” Business and Federica Stella Blasi– Program Supervisor Radici Virtuose
The speech by the National President Riccardo Cotarella was institutional and specified, congratulating him on the good work being performed by the Assoenologi PBC delegation. He highlighted that the function of oenologists is no longer restricted to white wine production, however they have actually ended up being the real ambassadors of the cellars in which they run, highlighting the significance of their contribution likewise in interaction and marketing.
The President of Assoenologi PBC, Massimo Tripaldi, thanked President Cotarella, highlighting that work is being done which will be targeted at young oenologists who will be the starting lever for the extension of the fragile and expert work of the oenologist.
Davide Gangi likewise asked concerns to Councilor Donato Pentassuglia concerning the fragile circumstance of white wine stocks and the reinstatement of the National Competitors for rosé red wines. Councilor Pentassuglia was extremely clear in specifying that we are considering a competitors that can highlight the production of champagne, white and rosé red wines. He likewise highlighted that major steps are being embraced to handle and potentially make up for the surpluses of red white wines which presently have no industrial outlet.
Applause and acknowledgment from all those present for the virtuous and admirable work that the young business owner Michele Lorusso of Cantina Tagaro is performing.
Skillful speeches were made by Prof. of Food Technologies of the Professors of Oenology UNITO Luca Giorgio Carlo Rolle who highlighted the effect of environment modification on the attributes of grapes and wine making methods and by Prof. of Food Technologies of the Professors of Oenology UNIPI Angela Zinnai who discussed the ingenious procedure for the production of high quality red wines without the addition of sulphites.
The occasion, in cooperation with Vinoway Italia and Radici Virtuose, used the contribution of the financial, social and ecological regrowth program of the Ionian-Salento location, funded by MIPAAF.
The workshop was enabled thanks to the assistance of essential business in the sector such as AEB, AMORIM CORK ITALIA, DAL CIN, ENOLIFE, ENARTIS, IMOCO GROUP, LAFOOD, PERDOMINI IOC, STEROGLASS-LEVANCHIMICA, TEAMSYSTEM, and VOLENTIERI PELLENC– SAPONARO.
Last thanks from Vinoway Italia and excellent applause to Assoenologi Puglia, Basilicata and Calabria which is establishing a significantly mindful and congenial program targeted at the more youthful generations to deepen the level of preparation and culture which is not specifically matched to oenological methods of advancement, opening to interaction, marketing and white wine tourist situations.
