Tim Colla became my mentor, inspiration and friend from the very first day I arrived in Napa Valley as a 21-year-old cellar intern in 2018. His unconventional thinking and leadership — grounded in trust and creative freedom, gave me the space to discover my voice within the legacy of historic Pinot Noir producer Saintsbury. That trust shaped who I am as a winemaker today.

“Airy.” It’s not a typical tasting term, but I often use it to describe the ethereal quality of certain sparkling wine bases, that delicate, almost weightless sensation that still carries so much character.

A chance connection through an international internship agency brought me to Saintsbury — a casual match made in heaven. That summer, the valley pulsed with energy. Voices from around the world blended all over, united by one purpose: to craft the best wine in the United States. That first harvest changed everything for me — nothing has been the same since.

“Cultivating excellence” holds a special place in my heart. It captures the quiet patience required for anything meaningful to truly take root. I’ve lived life at a fast pace, bouncing between hemispheres in search of wine’s many expressions. But becoming a Napa Valley winemaker taught me the value of dynamic stillness — the art of being fully present while always evolving.

Lambrusco and salame. Simple, soulful, and straight from my Italian roots. The bright, fizzy bite of the wine cuts through the richness of the salame perfectly. It’s not just a pairing; it’s a celebration of where I come from.

As a curious — and admittedly confused — teenager, I took a leap and enrolled in the Viticulture and Enology program at the University of Bologna, the oldest university in the world. But it wasn’t until my second year, during an internship in Napa Valley, that everything clicked. That experience didn’t just confirm I’d chosen the right path — it made me fall in love with it.

One of my favorite memories as a winemaker is playing grape cluster war with my fellow interns during my very first harvest. We were in the vineyard, sorting Pinot Noir clusters at Stanley Ranch, laughing and bonding amidst the rows of vines. It is a perfect reminder that even hard work can be full of joy.

I see myself more as a cook than a winemaker. When the fruit is exceptional and the tools are ready, my role is simply to gently hold the grapes’ hands, guiding them patiently and respectfully until they reveal their true essence as wine.

I’d love to open a bottle of wine with Cleopatra and Julius Caesar, one of the most ancient power couples in history, as well as two characters deeply connected to my country's heritage. Then I would throw the recently departed Prince of Darkness in there: Ozzy Osbourne. Imagine the conversation: strategy, seduction and heavy metal, all over a glass of Napa wine.

I’d be out in the world with a backpack and an open heart — exploring cultures, chasing flavors, and collecting stories. Travel has always fueled my curiosity, and if I weren’t making wine in Napa, I’d be following that same curiosity wherever it led me.

People might be surprised to learn that before winemaking, I spent years shredding guitar and singing in metal bands, starting when I was just 12.