This book sets out to tell the story of the profession and art of cultivating grapes and making wine.
Its authors are Paolo Massobrio and Andrea Sinigaglia.
The first part of the text, subdivided into 4 chapters that follow the order of the seasons, highlights the unique nature of this profession, the historical aspects and cultural values. This section is completed with a series of 16 fact-files written in a fluid, easy-to-read way, illustrating the main areas of this profession. These include choosing the soil, ageing the wine, labelling and vine diseases.
The second part gathers together a number of interviews from which it is possible to gain a clearer insight into the different types of wine makers: from the most traditional, being the type that only handles the vineyard and the wines, to the more sophisticated winemaker-entrepreneur, down to the winemaker-entrepreneur who develops an entire system that involves the area in his or her art form. 

Paolo Massobrio is one of Italy’s most famous food and wine journalists and writers, and has been working in the field for over twenty years.

Andrea Sinigaglia is responsible for training in hotel institutes and at the Cattolica University of Piacenza.

At present he is teaching History in the International Italian Cooking School Alma, where since 2006 he has become a member of the management, responsible for the quality of the courses and for international relations.

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