Winemaker Alexandre Remy joined Agnitio in January 2014 with a background in science and winemaking experience that spans three continents.
Hailing from Rennes, France, Remy holds a master’s degree in food science from the University of Montpellier. His desire to make wine took him to Marlborough, New Zealand, France’s Northern Rhone region, Victoria, Australia and California’s Napa Valley.
Most recently Remy worked as a wine consultant for Vively’s USA, where he consulted for winery clients looking to improve their wine production and quality control. His tasks included calibrating wines through tasting and identifying native yeast strains with potential for good wine fermentations.
Through his position with Agnitio, Remy hopes to demystify winemaking for the public. “I want people to understand wines and how to chose between them, making wine approachable.”
Remy embraces a winemaking style that showcases the elegance and finesse of each vineyard and vintage. “There is no such thing as making wine by recipe,” he says. “A chef can express his artistic side, and as a winemaker that is what I want to do.”
As part of this, Remy is constantly experimenting with traditional winemaking styles, some of which are “things people don’t do anymore because it is not within the trend.”
This type of experimentation is in line with Remy’s personality outside the cellar as well. “I’m eating life as much as I can. Everything is interesting. I’m a sponge for knowledge.”
An avid outdoorsman, Remy is involved in triathlons and trail running. His interests include cooking, traveling and spending time with his wife and young son.