Fabio Masi graduated as the best Professional Sommelier in Italy.

Fabio Masi, 26 years old from Milan, won the prize as Best Professional Sommelier in Italy in the competition organized by ASPI, defeating in the finalMarco Grassi, Sommelier at the Metro of  Cinisello Balsamo and Federico Aldrovandi, who works not only as a sommelier professional, but also as a wine consultant.
Fabio is currently the restaurant director of the Four Seasons Hotel des Bergues in Geneva and has behind him a professional history of great value that took place from the beginning in starred restaurants from the Waterside Inn of Bray to Le V of the Four Seasons in Paris, from Daniel of New York at the Enoteca Pinchiorri in Florence.
Fabio’s curriculum also includes participation in national and international competitions: in 2006 Fabio  won the Trophée Ruinart “Best Sommelier in Italy” and in the same year he positioned himself among the finalists of the Trophée Ruinart “Best Sommelier in Europe”,  and lastly he was among the semi-finalists of the XII Concours Mondial “Best Sommelier of the World 2007”. A path of excellence that led him to win the Aspi 2009 competition and now Fabio Masi will be able to represent Italy in the Competition for the “Best Sommelier in the World” organized by ASI (Association de la Sommellerie Internationale) scheduled for 2010 in Santiago of  Chile.
The prestigious Aspi Competition for the Best Sommelier in Italy took place on 10-11 May with the patronage of the municipality of  GualdoTadino (Pg) in the splendid setting of the Borgo Hotel Terre del Verde. The competition was attended by 7 competitors carefully selected among the many Italians who actually operate in the professional field of Sommellerie both in Italy and abroad. The candidates underwent several tests including a written test and practical tests.
The final test took place in the presence of the public and the press. The three finalists had to illustrate three wines tasted blindly, recognize 12 products (including spirits, liqueurs, etc.), correct the errors contained in a wine list, match wines and alternative drinks to a menu in a foreign language and conclude with a test of decantation, as well as showing that they are able to manage the ‘difficult situations’ that can occur in a restaurant room with mastery of savoir faire.
The presentation to the public of the competition was made pleasant and fun by the presence of comedian Max Pisu, who lent himself to be the ‘conductor’ of the event together with Giuseppe Vaccarini.