OZY

It was 2003, and a young Italian student named Arianna Occhipinti was growing frustrated with the man.

The machine she was raging against wasn’t a big, bad corporation. Sitting in a classroom at the University of Milan, learning the ins and outs of acid titration and yeast, she grew hungry — shall we say thirsty? — to disrupt the winemaking world. Her objection: the Francophile conformity adopted by so many enologists. She’d witnessed many winemakers adopt a factory-style production process geared toward reproducing safe, boring wines instead of going interesting or natural. “I couldn’t help think that young winemakers were being shaped with only one mindset,” she reflects. Continue reading on OZY…