Giorgio Masi

- Ensured the correct disposition of products along the shelfs.

- Skilled at working independently and collaboratively in a team environment.

- Demonstrated kindness and reliability, helping the customers to have a good experience and paying attention to complains, bearing in mind “Customer First”.

- Worked during the night time and on the weekend.

• Skilled at working independently and collaboratively in a team environment.
• Demonstrated kindness and reliability, helping the customers to have a good experience and paying attention to complains.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.

- Worked with red, white, rose and sparking wines.

- Worked both in vineyard and cellar environment.

- Stayed in the Grape Receival Area and ensured the unloading of arriving trucks.

- Worked with many oenological products (yeasts, enzymes, sulfur, ferment nutrients, PVPP, DAP) and worked both with wine and juice (rakings, inoculations, additions).

- Worked with conventional wines and with organic wines.

- Worked in the Press Area and ensured a correct wine’s transfer from presses to tanks and a good cleaning after use.

- Worked with barrels and barriques, from the cleaning to the filling.

- Worked with chemicals and PPE for winery’s cleaning (caustic soda, citric acid, peroxitane, KOH caustic).

- Ensured a safe working environment at any time, following the procedures and filling paperwork sheets (including Press Entry Permits and Confined Space Entry Permits).

- Worked with red, rose and sweet wines.

- Worked both in vineyard and cellar environment.

- Stayed in the Grape Receival Area and ensured the unloading of arriving trucks.

- Worked with many oenological products (yeasts, enzymes, sulfur, ferment nutrients, PVPP, DAP) and worked both with wine and juice (rakings, inoculations, additions).

- Worked with barrels and barriques, from the cleaning to the filling.

- Worked with chemicals and PPE for winery’s cleaning (caustic soda, citric acid, peroxitane, KOH caustic).

- Ensured a safe working environment at any time, following the standard procedures.

- Worked with white, red and rose wines.

- Worked both in vineyard and cellar environment.

- Stayed in the Grape Receival Area and ensured the unloading of arriving trucks.

- Worked in the Grape Selection Area, ensuring the arrival of healthy grapes only.

- Worked with all oenological products (yeasts, enzymes, sulfur, ferment nutrients, PVPP, DAP) and worked both with wine and juice (rakings, inoculations, additions).

- Worked with organic wines.

- Worked in the Press Area and ensured a correct wine’s transfer from presses to tanks and a good cleaning after use.

- Worked with chemicals and PPE for winery’s cleaning (caustic soda, citric acid).

- Ensured a safe working environment at any time, following the procedures.