Winemaking Systems: First Meeting in Verona
Staff Writer - June 8, 2005
 Present and future of Italian wines with regards to winemaking technologies. This is the theme of the first meeting organized in Verona, on June 17 and 19, 2005 by Albrigi, a company leader in the research and production of plants for the food industry.
The event , dedicated in particular to wine fermentation systems, is made possible by the support and collaboration of the Milan University, Vivai Cooperative Rauscedo (a local breeding ground cooperative), as well as Masi and Zenato wine producing estates. The goal of the convention is to try to understand how much the different winemaking technologies can affect and improve the quality of Italian wines, and it will include conducted visits to working plants, technical explanations and analyses, as well as wine tasting.
One of the high points of the two-day meeting will be the visit to the Centro Sperimentale per le Uve Autoctone del Triveneto (Experimental Center for the Native Grapes of the Triveneto – Triveneto defines the Italian North Eastern regions of Trentino-Alto Adige, Friuli-Venezia Giula, and Veneto), realized by the Casa Vinicola Masi, in Valpolicella. The Center is one-of-a-kind, and is dedicated to the research and study of the ancient traditional winemaking systems, used for centuries in these winemaking zones, for the purpose of adapting and improving them by way of applying the latest and most innovative technology.
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