Just as Enrico's cuisine is personal, so is our cellar. Just as the menu changes with the seasons, so too does our wine offering. This allows us to create a link between the wine and the dish, from ingredients that are equal to the gastronomic experience.
We don't like the technical idea of pairing: rather, we want gastronomic wines.
Freedom of interpretation is needed to complement Enrico’s cuisine.
Sommelier
Born in 1995 in Asti, Dosio went to the Barolo hotel school.
It was then that his passion for the subject was born and, following this, thanks to the Italian Sommelier Association, he was able to deepen it, earning his Sommelier diploma at the age of 19.
From there, he began his training at some of the best hospitality venues: Magorabin * in Turin, Waterside Inn *** in Bray, Marc Veyrat ** in Manigod, Villa Crespi ** in Orta San Giulio, Vue de Monde – Melbourne.
A healthy passion for wine and the need to keep learning, led him to obtain his WSET Level 3 in 2019 and to the start of a new challenge: the WSET Diploma.