Join this free bitesize webinar to learn about the characteristics, cultivation and history of Malvasia.
Event details
Join this free bitesize webinar for an exploration of Malvasia de Sitges, the historic white grape variety originating from Greece and flourishing in the Mediterranean, particularly in the Catalan coastal town of Sitges in the Penedès region. This session, presented by Xavier Pacheco Carmona DipWSET, will take you on a journey through the cultural heritage, cultivation, and unique characteristics of Malvasia, providing the opportunity to learn about the history, flavours and styles associated with this variety.
This webinar is held in collaboration with our Silver Partner, INCAVI.
This event does not necessarily constitute official WSET course material and should not be used as such.
Speaker
Xavier Pacheco Carmona DipWSET - Sommelier and Wine Educator - CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
Xavier was born in Sabadell (Barcelona) and, after earning a degree in Technical Electronic Engineering from UPC, completed a postgraduate degree in business management from UPF. However, the world of wine captivated him. His professional life changed when he started working at Bodegas Miguel Torres in the communication department, and subsequently at wineries such as Cavas Nadal, Cavas Agustí Torelló Mata, multinational spirit companies like Bacardí, in distribution at Vila Viniteca, and other wine shops in Barcelona such as Jovani Vins.
Parallel to his professional life, he obtained the title of Sommelier at CETT school in Barcelona, WSET levels 2 and 3 at Outlook Wine school in Barcelona, and later the DipWSET in 2021 at the school in London. For over 15 years, he has been an instructor for the sommelier course at CETT school, teaching wine and spirits classes, and since 2019, he has been a wine educator at The Wine Studio in Madrid, collaborating as a lecturer for the WSET qualification.
He is currently pursuing level 1 of the Master of Wine qualification and is a tenured professor of management in the higher degree program in kitchen and restaurant service management at CETT school.