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Collaborators

 

 Wine and olive oil mean vineyards and olive groves and therefore agronomists and oenologists to achieve the maximum from our soil

Laura Zuddas

Winemaker at the Podere Conca estate
After a doctoral degree in agricultural sciences at the Faculty of Agriculture of the University of Pisa and post-doctoral studies in Viticulture and Oenology at the University of Turin, Laura Zuddas began a career as a freelance winemaker with many important wine-producing estates in Italy, a curriculum made even more important by stints in foreign countries (Australia, New Zealand, and Armenia) as well
Laura Zuddas is also involved as a teacher of Ais, Fisar, and Ons courses for Sommeliers.
Greatly in love with the Bolgheri Rosso Agapanto, the unusual blend of Podere Conca, she follows all the steps of its realization in the cellar.

Laura Zuddas

Winemaker at the Podere Conca estate
After a doctoral degree in agricultural sciences at the Faculty of Agriculture of the University of Pisa and post-doctoral studies in Viticulture and Oenology at the University of Turin, Laura Zuddas began a career as a freelance winemaker with many important wine-producing estates in Italy, a curriculum made even more important by stints in foreign countries (Australia, New Zealand, and Armenia) as well
Laura Zuddas is also involved as a teacher of Ais, Fisar, and Ons courses for Sommeliers.
Greatly in love with the Bolgheri Rosso Agapanto, the unusual blend of Podere Conca, she follows all the steps of its realization in the cellar.

Paolo Granchi

The agronomist of Podere Conca.
He graduated from high school at the Technical Agrarian Institute of the city of Grosseto in the Tuscan Maremma and received his doctoral degree at the University of Pisa, where he specialized in the study of Vegetal Production.
Before terminating his studies, he began to work at Terre dell’Etruria (a cooperative which has as its objective the tasks of programming, following, and assisting agricultural firms in their technical and productive choices and decisions), where he continues to work today, following the over three million vines which he has personally planted since the 1990’s.
A sommelier and member of the Italian Association of Sommeliers (AIS) and an official taster of olive oil, he is currently a member of the official tasting panel of the Chamber of Commerce of the city of Livorno.
He has collaborated on the writing of technical tasting sheets for the Slow Food-Slow Wine movement and for the guide to olive oil, again of the Slow Food movement.
In recent years, he has developed and introduced a method of vineyard defense which integrates or substitutes the use of chemicals: for example, the use of insect antagonists to control cochineal or acarus pests.
Podere Conca has embraced this method which aims at a natural and biological cultivation and management of the vineyard

Paolo Granchi

The agronomist of Podere Conca.
He graduated from high school at the Technical Agrarian Institute of the city of Grosseto in the Tuscan Maremma and received his doctoral degree at the University of Pisa, where he specialized in the study of Vegetal Production.
Before terminating his studies, he began to work at Terre dell’Etruria (a cooperative which has as its objective the tasks of programming, following, and assisting agricultural firms in their technical and productive choices and decisions), where he continues to work today, following the over three million vines which he has personally planted since the 1990’s.
A sommelier and member of the Italian Association of Sommeliers (AIS) and an official taster of olive oil, he is currently a member of the official tasting panel of the Chamber of Commerce of the city of Livorno.
He has collaborated on the writing of technical tasting sheets for the Slow Food-Slow Wine movement and for the guide to olive oil, again of the Slow Food movement.
In recent years, he has developed and introduced a method of vineyard defense which integrates or substitutes the use of chemicals: for example, the use of insect antagonists to control cochineal or acarus pests.
Podere Conca has embraced this method which aims at a natural and biological cultivation and management of the vineyard

Ringraziamenti

Thank You Giovanni Gastel for the portaits e Paolo Barbi for our wine labels.

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