Giancarlo Gariglio interviewed by Giuseppe Lo Cascio
June 1, 2020
Oscar Farinetti interviewed by Jeffrey Porter
May 18, 2020

Matteo Lunelli interviewed by Laura Maniec-Fiorvanti

Laura Maniec-Fiorvanti catches up with Matteo Lunelli and shares the new hobby she’s picked up during lockdown—clamming. Laura has been cooking up some interesting shellfish dishes and she seeks Matteo's advice on how to saber (open trentodoc bottles with a blade) like a pro. Matteo offers some do’s and don’ts of sabering, shares some anecdotes of his experiences with the technique, and finally opens a bottle of Ferrari.

Matteo Lunelli is the President and CEO of Ferrari Winery, Italy’s leading producer of luxury sparkling wines, founded in Trento in 1902. He’s also president of Surgiva F.lli Lunelli S.p.A. and CEO of the Lunelli group, an Italian beverage group. The Lunelli Group includes (besides Ferrari and Surgiva) Segnana grappa, Tenute Lunelli still wines, and Bisol. Bisol is a historic Prosecco Superiore brand representing the highest quality wine production in the Valdobbiadene Territory, and Matteo also became the vice president of the company following its acquisition by the group. In 2016 Matteo was even President of The International Wine and Spirit Competition (IWSC). Matteo has received important awards such as the “2015 Entrepreneur of the Year Award” in the Family Business category.

At 21 years old—just legally able to drink—Laura Maniec-Fiorvanti became a sommelier at the 400-seat-restaurant, Blue Fin, in New York City. At Blue Fin, she further expanded her knowledge and experience under the guidance of Master Sommelier Greg Harrington and it wasn’t long before she oversaw projects of her own. B.R. Guest Restaurant Group has employed Laura to travel the United States and open new hotels. At just 25, she became a partner and wine and spirits director for the entire restaurant group, overseeing wine lists for 20 restaurants. Laura is now one of only 28 female Master Sommeliers in the world. She is a regular contributor to industry publications, including Food & Wine and The New York Times and she sits on the Board of Directors of the Guild of Sommeliers. Though her wine restaurant, Corkbuzz Wine Studio, serves as her home base, Laura is most passionate about education and outreach. “Everyone can learn about wine,” she says.

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