Roberto Magnisi considers himself a lucky man.
As a Chemistry graduate of the University of Messina, his master’s thesis, “Study of the Polyphenolic Components of Sicilian Wine Through High Performance Liquid Chromatography/Mass Spectrometry (HPLC/MS)” combined his two passions: wine and chemistry.
In 2003 he began his career in wine with the historic Florio Marsala winery, and since then the team there has become his second family. In 2009 he was appointed Director of Research and Development for the Duca di Salaparuta Group (which encompases Florio, Corvo and Duca di Salaparuta). Because of their desire to bring scientific methodology to winemaking, the Reina family proprietors entrusted Roberto to establish a state of the art microbiological-chemical laboratory to support the winemaking team’s professional know-how.
Experience, technology and respect for nature are fundamental to Florio’s contemporary winemaking vision. Research and development allow for continuous control from the vine to the winery, so that each step can take place in its natural element and allow the resulting wine to be the highest expression of its territory.
And so Roberto, in the context of Sicily’s stunning beauty of culture and winemaking tradition, never forgets that it is attention to detail that makes a great wine. He lives that motto daily through one of the world’s most alchemistic wines: Marsala.