The staff members at Hotel Tritone take care of each guest throughout their entire stay.  Their goal is to bring the  Tritone Luxury Experience  to life: this is an ambitious aim because each guest is different and desires a personalized experience.  Understanding the true needs of the guests  is part of the work of our sommelier, Mirco, whom we interviewed for the  “Conversations with our Team” series. 

MIRCO, INTRODUCE YOURSELF TO THOSE WHO DON’T KNOW YOU

I am Mirco, I am 44 years old and I am originally from the province of Rovigo.

WHAT IS YOUR ROLE AT HOTEL TRITONE? WHAT DOES YOUR WORK CONSIST OF?

I am the sommelier at Hotel Tritone. It’s not just about recommending the right wine based on the dish chosen: my job is much more complex. I have to  discover what the wishes of the Guest  are, and this is not easy. The challenge for me is to understand their intentions and modulate my approach accordingly: some want to be guided, others have specific requests. In practice, the sommelier must be equipped with “ gustatory empathy ” to understand the palate and mind of those in front of him.

Then there is all the rest of my work: supporting the Maitres and managing the cellar, which currently has 350 labels.

HOW LONG HAVE YOU WORKED AT HOTEL TRITONE?

I have worked at the Tritone for  6 years,  the last 3 as a sommelier and the previous 3 as a chef de rang. I replaced the previous sommelier and renovated the cellar,  changing 40/50 wines in two years.  Wines are changed because not all vintages are the same, and because it is necessary to choose labels for even the most demanding customers. However, the changes must not be too frequent: we have a Wine List  to maintain, unlike ordinary wine shops.

SO HOW IS A WINE LIST CREATED?

The General Manager Walter Poli and I create it together. There is mutual respect and an understanding between us, such that we work well together.   

WHAT DO YOU LIKE MOST ABOUT YOUR WORK?

I am highly stimulated by the underlying challenge of my work: I must  deeply understand the guest in order to offer them the experience they want, especially as they sometimes don’t know what they want.   I don’t have to follow the guest’s instructions, but I must clarify their expectations, which are often latent.

WHAT PARTICULAR THINGS DO YOU DO IN YOUR ROLE AS SOMMELIER TO MAKE A GUEST’S EXPERIENCE A SPECIAL ONE?

I believe that what makes a tasting special is the presentation of the wine and the label. The  service  is simple, we are always honest, and we answer all the questions that our guests ask us. The experience takes place in our  open cellar,  which is set up with the utmost care.

In addition, there are the  tastings on Mondays,  at which we offer the tasting of two of the wines on the menu.

IF YOU HAD TO DESCRIBE HOTEL TRITONE WITH JUST ONE WORD, WHAT WOULD IT BE?

I would use the word  “excellent.”  Only with excellence can we provide unique experiences.

WHAT DO YOU LIKE DOING IN YOUR FREE TIME?

Having a family means I don’t have much free time. I love taking care of the  garden  and  vegetable garden.  When I can, which is quite rare these days, I like going for bike rides.

IF ONE DAY YOU WERE A GUEST AT HOTEL TRITONE, WHICH SERVICE / TREATMENT WOULD YOU TRY FIRST?

Aside from catering, which is my passion, I would try the  Spa Arquà Petrarca,  discovering all the relaxing options that Hotel Tritone offers its guests!

To taste the wines from our cellar and book your next stay at Hotel Tritone, you can write  here  or call (+39) 049 8668099