RARUM

For several years now, we have selected some treasures from our wine cellar and offered them as limited editions in our RARUM assortment. Together with renowned sommeliers we decide on the vintages that are displaying an especially good development that year.
In the course of this year’s Rarum tasting we have invited Andrea Galanti, esteemed wine connoisseur and Best Sommelier of Italy 2015, and Walter Meccia, sommelier at the prestigious Four Seasons Hotel in Florence.

Andrea Galanti

Andrea Galanti was born in Florence in 1984. He did his bachelor’s degree in Corporate Governance in Florence, and his masters in Retail Management at the University of Verona. In 2011 he discovered his passion for wine and got licensed as AIS sommelier.
In 2015 Galanti won the title of Best Sommelier of Toscana, Master Soave, Master Sangiovese and Best Sommelier of Italy.
In 2017 he was awarded as Cavaliere dell'Ordine dello Champagne by the Ordre de Coteaux de Champagne, and got the title as Sommelier of the year AIS SOLIDUS.
Andrea Galanti is the owner of Gastronomia Enoteca Galanti in Florence, and shareholder of the first TV-channel about wine: WINE TV - SKY 815.

Walter Meccia

After working his way up in some prestigious wine-houses, Walter Meccia had his big professional breakthrough when he started to work as a sommelier in one of the most famous hotels of the world, the Four Seasons in Florence.
A few years later, the restaurant he worked for was awarded with its first Michelin star. In 2014 Meccia received the prestigious recognition for the Best Wine card in Italy, rewarded by the Italian wine magazine Identità Golose. In 2017 he was nominated for Chevalier de l'Ordre des Coteaux de Champagne for his efforts in promoting the Art of Champagne.

Masterpieces

Each estate possesses its own individuality. In line with our philosophy, we perfect all aspects of wine production and create unique works of art.

A place of encounter

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Cellar

We employ modern equipment in combination with nature- friendly wine-making techniques and let innovation interact with nature.