Alessandro Di Fabio

Assistant Winemaker and Assistant Agronomist at Adamvs
Prestigious Biodynamic Winery

Worked closely with the head winemaker and agronomist in a hands-on role at a leading biodynamic winery. Demonstrated a deep respect for grape integrity, applying meticulous care in vineyard and winery processes. Conducted extensive vineyard monitoring, assessing multiple parameters, including air humidity, photosynthetic activity, soil depth, and ripening curves. Supported biodynamic practices and soil health assessments, ensuring sustainable practices aligned with the winery’s commitment to quality and environmental stewardship. Contributed to improving wine quality by managing a data-driven approach in evaluating grape development and optimizing vineyard sustainability.

The winery produces approximately 20,000 bottles of prestigious wine, requiring minimal enological intervention to preserve the exceptional quality of grapes cultivated in the vineyard.

• A job in close collaboration with local and non-local producers, involving organization of bottling processes, wine reception, routine analysis, potential corrections of dissolved oxygen, carbon dioxide, residual sugars, acidity, and sulfur dioxide
• Selection of enological products to be added prior to bottling, microbiological control of filters, comprehensive post-bottling analysis, tasting

• Selection and analysis in the Laboratory of grapes, filling presses and choosing the pressing cycle, addition of adjuvants for clarification, monitoring fermentation, racking, clarification and blend of white wines
• Commentary on analyses, and daily tasting

• Viticulture and Vineyard Management
  Extensive knowledge of grapevine biology, soil management, pruning, and canopy management techniques to maximize grape quality and yield.
• Winemaking and Production
  Expertise in winemaking processes, including fermentation, aging, blending, and bottling. Skilled in both traditional and modern production methods to ensure product consistency and quality. Experienced in sustainable winemaking techniques, emphasizing minimal intervention throughout the production process to preserve the natural characteristics of the wine and environment. Skilled in implementing eco-friendly practices such as organic viticulture, natural pest control, and the reduction of chemical additives, resulting in authentic, high-quality wines.

• Management together with the great sommelier Jon Osbeiston of a cellar door of about 1000 wine labels from all the prestigious wine regions of the world
• Meeting with producers and suppliers for labels to be included in wine lists, daily testing, and choice of price increases on bottles
• Front service, and sale at the restaurant with explanation of the combinations

• Creation of about 4000 bottles of rosé, bottled and labeled in September 2023
• 'Ciao Rosè' is the name
• Blend of 60% Cabernet Sauvignon and 40% Shiraz
• Work in entirety from grape harvesting to bottling, picking the grapes, transporting to Red Heads, crushing and pressing there
• Natural fermentation without the use of yeasts and activators, very long fermentation and stop on fine lees for about three months, with daily batonage
• Cold stabilization for about 1 month, clarification, sulfating and bottling

• Ripening control of grapes in laboratory
• Ph, TA, Bè, phenolic maturity
• Choice of start of harvest according to the type of wine
• Use and knowledge of analytical tools such as: foss, enzymatic, distiller for the control of alcohol, volatile acidity, mallic acid, lactic acid, free and total sulfur, oxygen and dissolved CO2, glucose, fructose
• Complete analysis before bottling
• Tasting during fermentation and choice together with the first winemaker of additions, or corrections of ph or temperature
• Blending

• Full course of all 3 sommelier levels
• International qualification

• Harvest, Cellar Hand