Winemaker

Michele Pedrotti

Winemaker, Azienda Agricola Gino Pedrotti

Discipline: Winemaker
Venue: Azienda Agricola Gino Pedrotti · Winery

Portrait of Michele Pedrotti

i. Biography

Michele Pedrotti works as winemaker at Azienda Agricola Gino Pedrotti in Lago Di Cavedine Pietramurata, Italy, where a small family-run Trentino winery and farm bar set the pace of the work. In that setting, natural wine, local food pairings, and the mountain-water landscape are part of the production model, not decoration. The result is a compact rural tasting format shaped by place and season, with cellar and table kept in direct conversation. “I started working in this field 10 years ago and since then the market has evolved a lot.”

Where They Are Now

At Wageningen University & Research, Group of Food Quality and Design in Wageningen, Netherlands, Michele Pedrotti was a PhD Student from 2016–2019, building a base in research and food design before moving into winemaking and continued research. The work connects technical study with practical production: one side grounded in analysis, the other in the day-to-day decisions of a Trentino estate. Michele is now researcher of Wageningen University & Research, Group of Food Quality and Design and winemaker of Azienda Agricola Gino Pedrotti, moving between academic inquiry and the realities of wine, with the farm setting giving those ideas a working form.

Career - Researcher, Wageningen University & Research, Group of Food Quality and Design, Wageningen, Netherlands - Winemaker, Azienda Agricola Gino Pedrotti, Trentino-Alto Adige / Sudtirol, Italy - PhD Student, Wageningen University & Research, Group of Food Quality and Design, Wageningen, Netherlands (2016–2019)

Signature

Michele's signature wines include Schiava Nera, L'AURA, LAURA, and Nosiola. The range sits within a small-scale estate model, with each bottle carrying the tight link between production, place, and the winery’s local table. At Azienda Agricola Gino Pedrotti, those wines are part of a tasting format built around proximity: local pairings, farm bar service, and a landscape that stays visible in the glass.

In Their Words “I started working in this field 10 years ago and since then the market has evolved a lot.” The first quote points to a service mindset, with an emphasis on managing different parts of a system at once. The second places Michele Pedrotti in a field that has shifted over time, and frames experience as something shaped by change rather than by fixed rules.

FAQ Where did Michele Pedrotti work before? Michele Pedrotti's earlier career included Wageningen University & Research, Group of Food Quality and Design. What is Michele Pedrotti known for? natural wine.