Graduated in Viticulture and Oenology at the University of Milan, I have been working for ten years in the field of technological adjuvants and additives at Tecnofood Italia s.r.l. . I am specializing in the aging and finishing phase of wines, I carry out tests in the laboratory using mannoproteins and oenological tannins as substitutes for SO2 and as balancers of the Z potential of wines. I offer advice on the use of oenological adjuvants, especially those 3.0, aimed at allergen free and So2 free, organic and vegan.