Interview with Andrea Zerman

How did you start collaborating with Farina?
I started working for Farina in December 2010. I had previously worked as a wine technician for a winery in Lake Garda, but I did not land immediately in the wine world. I'm a lab technician and after school I worked for a few years for companies that produced detergents and had to do with chemicals. Then I discovered the passion for wine, I didn’t fit in the lab anymore and so I enrolled in Conegliano in the course for wine technicians.

Why did you choose this field?
I've always loved chemistry since I was a kid, because I'm curious. I have a lively imagination: I still imagine the chemical processes and I explain them to the collaborators. I imagine when the molecules join, the scene of the yeasts that are in the wine eating the sugar and metabolizing the alcohol. I have a good time doing this job.

What is your role in the company?
I follow the wine production process from the cutting of the bunch to the bottle.
My working tool is the glass. I fdeal with the analysis of wine, the filtration, the ageing in wood...

What do you like the most about this job?
That we get a nice product from our work. If a good wine is produced, I see people’s reviews from around the world and I'm happy.

What’s your first memory of when you came to work for Farina?
I remember a very busy Claudio. When I arrived 7 years ago, Claudio hired me because he was not able to handle all the production activities on his own, and he also had in mind a business transformation plan with important investments at the oenological level. I felt very helpful and supportive.

What adjective would you give yourself as a person?
Positive and energetic.

How would you describe the company?
Historical, but also innovative.

What’s Farina’s strength?
I think it’s a strong company commercially, especially abroad, because it is able to adapt to the demands of the market.

What advice do you feel to give them?
To always keep a clear identity, like now. Recognizability is important. When they compliment us because they say they notice more wines were made by the same hand, for me it is an importan goal.