Our oenologists

Our winemakers team is the beating heart of the company: ten qualified oenologists who are expert in winemaking in the distillation of grappa. Their different age, professional experience and personality are blended together and best expressed through teamwork, leading to unique wines and grappa that cannot be found elsewhere.  The team’s core has a rich professional background:

Guglielmo Pasqualin

After his High-School Diploma at Scuola Enologica di Conegliano, he applied his inner love for the world of wine. A great connoisseur of the territory of the Marca Trevigiana, he has an infallible sense for quality in the winery. His vast professional experience and his management skills make him a complete professional.

Lorenza Scollo

A graduate in Oenology and Viticulture from the University of Udine, she gained a deep knowledge of the sector during her previous works in various wineries. Her love for great red wines led her to refine her sense of taste and smell, a talent she uses in her constant pursuit for excellence.

Andrea Minguzzi

His High-School Diploma at Scuola Enologica di Conegliano is the base of his strong professional skills in the world of grappa. After over 15 year in Bottega, he has developed extraordinary organoleptic perception skills: he makes the best of them by balancing and creating the recipes for distillates and liquors.

Andrea Agostinelli

After his High-School Diploma at Scuola Enologica di Conegliano, he graduated in Sciences and Technology of Viticulture and Oenology from the University of Padua. He expresses his talent and personality in the production of Prosecco and other sparkling wines. He pays tribute to the art of oenology with his undisputed ability to transform grapes into quality wine.

Fabrizio Dorigo

With two University Degrees in Chemistry and Oenology and Viticulture, he is R&D manager at Bottega’s and is a talented, extremely refined creator of new wines, distillates and liquors. His professional profile also includes a former role as Quality Manager.