I studied and then worked in the Aoste Valley. I've been at the Hermitage for 15 years, and I've always looked after the restaurant and wine cellar. I've been Sommelier since 2001 and the Restaurant Manager for a few years.
Artichoke risotto and foie gras - Petite Arvine Les Crêtes DOC
Venison fillet - Aoste Valley Fumin DOC
Pan-friend sea bass fillet - Burgundy Pinot Noir
I give priority to wines made from one grape variety, such as Pinot Noir or Nebbiolo. I especially like the Barbaresco and the Barolo, as well as Burgundy wines.
What I like about single grape variety wines is that they directly communicate the love and passion that the wine-maker has for their estate.
Top picks: Barolo Monfortino 2002
What I most enjoy is finding the perfect wine for a particular occasion among the wines in our cellar, which come from all over the world. I like that our guests accept recommendations when choosing their wine. When they want to try something new, I enjoy accompanying them to the cellar to advise them.
