AROL S.p.A., a company based in Canelli and a global reference point in capping systems, hosted at its facility a technical training event organized by Assoenologi (Piedmont and Valle d’Aosta Section), dedicated to the theme “Wine and oxygen: allies or enemies in evolution?”
The meeting, held on the afternoon of Wednesday, April 22, brought together oenologists, wine industry professionals, and cellar technicians for an in-depth scientific and practical discussion on one of the key elements of modern oenology: the management of oxygen throughout the entire process of winemaking, bottling, and aging.
Following the opening remarks, participants visited AROL’s production facilities, gaining firsthand insight into an industrial company founded in Canelli in 1978 and now present worldwide with over 25,000 machines installed, more than 25% of which are used by top-tier wine producers around the globe.
The core of the event was the presentation by Stefano Capelli, Oenologist and General Manager of Ca’ del Bosco, who illustrated – with experimental data and case studies – the role of oxygen in the different stages of a wine’s life: from vinification to secondary fermentation, through disgorgement and the corking phase. The analysis showed how precise oxygen management is now one of the most effective tools for ensuring product quality, longevity, and sensory consistency.
To complete the program, a guided tasting of some of Ca’ del Bosco’s most representative Franciacorta wines allowed participants to translate the seminar’s concepts into direct experience.
The event, valid for the allocation of Assoenologi continuing education credits, took place in a territory that is not merely a backdrop, but itself the beating heart of Italian winemaking tradition: Canelli, in the heart of the Langhe, Roero, and Monferrato—recognized as a UNESCO World Heritage site—has for decades been a key hub for the wine industry, as well as representing, through Moscato, an important appellation in the Italian wine landscape.
AROL embodies this vocation also through initiatives like this one, providing expertise, technologies, and opportunities for exchange between industry, research, and the wine world. For AROL, “hosting training events of this level means making a concrete contribution to the dissemination of best practices and strengthening ties with the local oenological community.”
