Luca D’Attoma is a dude whose philosophy and ethos pervade every element of his lifestyle, from the beer he drinks in a tavern to the high-fidelity audio that resonates through his tasting room and atelier outside Lucca.

That’s Luca, above, right, with my friend and client Michele Marsiaj, owner of Nizza producer Amistà, also a client of the Tuscan great.

Luca is just one of those people who are constantly making you think outside the box while never losing sight of the ultimate goal: excellence.

After I finished my recent week of teaching at Slow Food U, I headed south to the gorgeous town of Lucca where Michele, his righthand person Paolo Tondat, and I had dinner at a classic Tuscan osteria (above).

The next day, we rose with the dawn and headed to Luca’s offices in the hills not far outside the town.

The first thing we all noted when we sat down at Luca’s long tasting table was the jars filled with coffee beans.

It was something that Luca picked up during a fragrance/perfumes seminar he had attended, he told us. It helps to “re-center” your olfactory after tasting a wine. Luca reached for his jar after every barrel sample. I had heard of parfumiers using this technique. But I had never seen it in practice during a wine tasting. Case in point, thinking outside the box.

I’ve been so fortunate throughout my career to taste with some of the greatest Italian winemakers of our times. It gives you an insight into how to taste and what to look for in the wines. After all, no palates are more finely attuned than theirs.

It was fascinating to hear Luca tell the stories of the many 100-point, blue chip wines he has made over the years. But it was also refreshing to be served a Prosecco Col Fondo that he likes. It was even more fun to him blasting Crosby, Stills, Nash, and Young through his tube-driven stereo.

Not long after we met, Luca was awarded the Giacomo Tachis prize for “Best Enologist” by the editors of the Bibenda/Italian Sommelier Association guide. As it turns out, I’m not the only greatest fan!

Thank you again Luca for one of the richest experiences of my career in wine. Looking forward to 2024 and our work together!