Being raised by a Venetian family meant that a bottle of wine (or more) were pretty much ever present on the table and with the closest winery less than 2 miles away, the path into a profession involving wine was scripted. After his studies Michael left Italy and worked in hospitality in the UK and other countries, before shifting his career from restaurants to the wine shops. He loves red wines from Tuscany and Priorat, whites from Germany and Alsace and also has a soft spot for whisky.