Interview With Gianluca Mirizzi – Mirizzi di Montecappone

9th April 2024

Interview Gianluca Mirizzi Mirizzi di Montecappone

Speaking with some of the most important and influential minds in the wine industry will take you all over the world, in this interview we’re taken to Italy, where I speak with Gianluca Mirizzi, who founded The Mirizzi Company in 2015, the idea came to him after a twenty-year apprenticeship at the helm of Montecappone. We’ll discover about his life in the industry, the future of the company and his most memorable bubbly moment.

It’s Lovely To Speak With You Gianluca, Can You Share With Us A Little About Yourself And What It Was Like Growing Up Surrounded By Wine?

“Hi, my name is Gianluca Mirizzi and I am a 56 years old man. I was born in Rome, and when I was a child I did my homework in a wine shop breathing wine air from an early age.

When I was 27 years old I came from Rome to Jesi (AN) in the Marche Region to Montecappone winery and I started to lead the company. Montecappone was founded by my grandfather in Jesi in 1968 in the same place where the cellar is still located today. The company has a vineyard area of ​​approximately 50 hectares with vineyards, located in areas that differ in nature of the soils and microclimate which are very important factors to give rise to wines with a strong personality.”

Can You Share With Us Some Of The Future Plans You Have For Montecappone?

“My future and present plans, are uniting Montecappone and Mirizzi under a single brand, “MIRIZZI DI MONTECAPPONE” but leaving the two COMPANIES Montecappone and Mirizzi very distinct by creating a sales channel for each of them.

Montecappone produces fresh, citrus fruit wines, MIRIZZI, on the other hand, produces more structured and sunny wines.

So fresh, so mineral, deliciously citrusy and with the typical fragrant sensations of almonds…”

When It Comes To Pairing Sparkling Wine With Food, Do You Have Any Favourite Combinations That You Would Personally Recommend?

“MIRIZZI Metodo Classico goes well with seafood recipes. Perfect bubbles especially to accompany raw fish and shellfish, which livens up the sweet tendency and lightens the fattiness. Pairings in which prawns, tuna, and salmon require delicious aromatic nuances of fresh and dried fruit, which make them even more appetizing. In particular, I find that this Classic Method from Verdicchio grapes, is priceless next to the simplicity of a tuna tartare with avocado, cashews and soy sprouts, with assorted nigiri or with a delicious risotto with raw prawns.

Although fantastic alongside raw fish, sushi, sashimi and the like, for those who don’t like ‘natural’ fish recipes, the MIRIZZI classic method is also guaranteed to be a success with prawn and lemon tagliolini, with a Catalan shellfish dish, with a potato pie and anchovies or with cod fillets au gratin with almonds.

A sparkling wine that pleases everyone, with its tasty and fragrant lightness.”

Where’s The Most Memorable Place You’ve Enjoyed A Glass of Bubbly?

“The most beautiful place where I drank sparkling wine is the terrace of the Mariott Grand Hotel Flora in Rome where I married my wife Annarita. One of the most beautiful memories on one of the most beautiful terraces in Italy.”

Thank you, Gianluca, for sharing your story and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Photo Credit belongs to Gianluca Mirizzi, Glass of Bubbly was granted permission, to use them.

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.