AIS professional sommelier and wine educator, he oversees the cellar and pairings at Konnubio in Florence. In 2018 he won Best Sommelier of Italy – Premio Trentodoc, a competition organised by AIS in collaboration with the Istituto Trentodoc.
Born in Sapri and raised in Caselle in Pittari (Cilento), he first encountered hospitality through small stints in dining-room service and long days among family vineyards—stories, harvest rhythms and practical know-how that later shaped the way he approaches wine as lived culture, not just technique.
After moving to San Miniato (Pisa province), he pursued Architecture—a longstanding passion—while working weekends behind the bar. Mixology, product knowledge and house-made preparations became a parallel training ground, until a simple question from a guest—about the wine poured for an aperitivo—made him realise how much there was still to learn. That moment pushed him toward the AIS sommelier course.
His competitive path gathers speed with the Master del Lambrusco “Miglior Sommelier Terre Matildiche” (winner 2017), organised by AIS Emilia in collaboration with the Consorzi di Tutela e Promozione del Lambrusco di Modena e Reggio Emilia—a victory that also earned him the nickname “pirate”, later picked up in interviews and public bios.
Another key milestone is the Trofeo Nazionale Miglior Sommelier del Sagrantino (winner 2015), organised by AIS Umbria in collaboration with AIS and the Consorzio Tutela Vini Montefalco—a title that consolidates his profile as a taster and communicator rooted in denomination work and territory-based storytelling.
In 2018 he wins Best Sommelier of Tuscany (competition organised by AIS Toscana) and, later the same year, becomes Best Sommelier of Italy – Premio Trentodoc, awarded during the national AIS finals and tied to Trentodoc’s mountain sparkling-wine culture. The contest regulation confirms the partnership between AIS and the Istituto Trentodoc.
He works at Konnubio in Florence—listed in the MICHELIN Guide—where the wine list is conceived as a narrative tool: each bottle is selected not only for balance and pairing potential, but for the producer’s voice, a vineyard visit, a tasting note that returns at the table as a shared memory.
Alongside service, he develops a broad teaching activity—seminars, masterclasses and competition-training sessions—often focused on the language of tasting and the precision of gestures (from decanting to on-the-spot communication). AIS regional initiatives list him among speakers for dedicated training programmes.
