Graziana Grassini

Graziana Grassini is a Consultant Oenologist whose career is grounded in analysis, tasting discipline, and cellar consultancy. Her approach treats laboratory work as a control within oenology, with the aim of revealing wine rather than manipulating it. She has worked in Italian wine institutions, tasting commissions, and estate consultancy, bringing together scientific training and practical judgement. Her technical base was built through an Analysis Laboratory specialized in the oenological sector, founded early in her career. That scientific practice was extended through collaboration at Giacomo Tachis from 1994, and the Title of Oenologist in 1994 fixed it within the recognized profession. Her work later moved through Sicily and Tuscany through project collaboration at the Regional Institute of Wine and Oil of the Sicily Region, former IRVV, teaching at the Faculty of Agriculture of the University of Pisa, and presidency of the DOC Wine Tasting Commission at the Grosseto Chamber of Commerce. Grassini’s current activity includes consultancy for wineries in Italy, membership on the Scientific Committee of O.N.A.V., the National Organization of Wine Tasters, since 2019, and Consultant Oenologist of Giusti Wine since 2020. Her consultancy at Giusti Wine in Treviso places technical reading, tasting discipline, and cellar judgement in a contemporary estate setting. The work remains focused on revealing the character of the material rather than correcting it into anonymity. She also serves as official oenologist at Tenuta San Guido in Bolgheri, within the same Italian consultancy practice where cellar decisions are tied to site, variety, and continuity of house work. Her institutional tasting work requires assessment that is communicable, repeatable, and useful to other tasters, and her appointment to O.N.A.V. connects her technical and tasting practice to an organization devoted to wine assessment. Grassini’s stated regional interpretation begins with the varieties and production method already present. She has said her goal is to work on Montepulciano and Trebbiano, and also to interpret the Metodo Classico that Nicola Di Sipio, one of the first in Abruzzo, decided to produce from the beginning. Her work reflects an approach in which the identity of the wine is already there and must be carefully read, not imposed upon. Named wines associated with her work include Giusti Asolo Prosecco Superiore DOCG, Asolo Prosecco Superiore DOCG Extra Brut, By Graziana Grassini Asolo Prosecco Superiore DOCG Extra Brut, Asolo Prosecco Superiore DOCG Extra Brut by Graziana Grassini, and Sassicaia.