Mirko Serusi

• Vineyard Management: Performed manual tasks including winter pruning, pulling brush (canes), shoot thinning, leaf pulling, cluster thinning (green harvesting), and suckering. Responsible for trellis system maintenance and grape sampling for ripeness analysis.
• Cellar Operations: Assisted in grape reception and processing. Monitored fermentation processes and carried out key cellar tasks such as racking, devatting, topping up barrels, and barrel filling. Ensured strict hygiene standards through regular equipment cleaning and sanitation. Tasting of musts and wines throughout the various stages of vinification.

The farm manages arable crops, including cereals, fodder, and oilseeds, alongside olive groves and vineyards.

In this role, I performed both mechanical and manual operations using various agricultural machinery for pruning, canopy management, and shredding. My experience also includes field operations such as sowing, fertilization, and the application of phytosanitary products.

Mastrojanni is a prestigious estate within the Brunello di Montalcino production area.

I was responsible for grape sampling and monitoring ripeness levels. In the cellar, I took part in numerous chemical analyses of musts and wines, grape reception, and monitoring both alcoholic and malolactic fermentations. My duties included pump-overs, cap wetting, délestage, and racking, as well as the preparation of the "pied de cuve," topping up barrels, and sulfur dioxide additions. I ensured high hygiene standards through the thorough washing and sanitization of equipment, and I was actively involved in devatting and pressing operations. Additionally, I managed bottling, labeling, and packaging processes. Throughout the entire winemaking cycle, I participated in the sensory analysis and tasting of musts and wines to monitor quality and development.

In the vineyard, I was responsible for grape sampling and sensory analysis to monitor the progress of different maturity stages, as well as coordinating organizational tasks for the harvest. My cellar experience included grape reception, the addition of processing aids, and monitoring fermentation processes. I performed key winemaking tasks such as racking, pump-overs, punch-downs, and devatting. Furthermore, I was in charge of cleaning and sanitizing tanks, barrels, and equipment, as well as barrel filling, bottling, labeling, and packaging.

• Vineyard Operations: pest and disease monitoring, canopy management, and harvesting.
• Cellar Operations: grape sorting, addition of oenological products, and equipment sanitation. Monitoring of alcoholic and malolactic fermentation processes, barrel filling and washing, fining, filtration, bottling, and labeling.

Dining room setup and table service. Wine presentation and service.

I participated in a co-funded interregional project focused on agricultural production (olive oil, wine, and lentils) within the Corleone district. I was personally responsible for the processing stage of lentils, specifically managing the cleaning and packaging phases. The program also included technical visits to Sicilian wineries and an olive oil mill to study local production methods and supply chain management.