As professor of oenology and olfactory sciences at the University of Naples, Luigi Moio is one of the foremost wine experts in Italy.
He is author and co-author of about 200 scientific publications in the fields of chemistry and food technology. Since 1991, he has conducted research on the study of food aroma, based on the application of coupled methods of sensory and instrumental analysis. He has paid particular attention to the study of the odorous components of the wine and the wine-making technologies targeted to preserve and amplify the varietal aroma.
He earned his Ph.D. in food science and gained a prestigious opportunity in food and wine aromatics research in France at the National Agricultural Research Institute in Burgundy. In France, Moio gained a better understanding of the significance of site selection, soils, and farming practices.
In 1994, back to Italy, he started his career as a winemaker consultant.
In 2001, together with his wife Laura, he finally created his estate, Quintodecimo. 17 hectares with four different varieties (Aglianico, Fiano di Avellino, Greco di Tufo and Falanghina) give a total of 5 crus. The cellar is dug into the rock a few steps away from the vineyards as Luigi says “the wine must ferment where the grapes are produced.”
In his winemaking vision, Professor Moio is aiming to enhance the aromatic compounds and to increase the aging potential, by using selective extraction, controlled maceration, and aging in oak barrels—all of which he tested rigorously.
In his philosophical approach to viniculture, the number 5 repeats itself in a fascinating way. Five are the principal elements that interact with the vine (soil, climate, viticulture, oenology, and man). Five are the critical points in the grape’s production (pruning, setting, deleafing, maturation and harvest) as well as the grape’s transformation into wine (harvest, pressing, tank fermentation, refining, and ageing). Finally, man uses five senses to analyze wine: sight, smell, touch, hearing, and taste.
To recall the importance of the number 5, Luigi decided to use it in the winery name (quinto means fifth) and in the logo which represents five moons.
The wines are extremely well received by the critics being often over 90 points. James Suckling awarded, among the best, the Greco di Tufo Giallo D’Arles vintage 2013 with 95 points and the Quintodecimo Taurasi Riserva 2010 with 97 points. The wines are presented in depth in this other post.
In 2015 Prof. Luigi Moio became the president of the Oenology Commission at the International Organisation of Vine and Wine (OIV), bringing the Italian flag high in the world of the winemaking.