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Cellar master

Job title (nowadays also winemaker) of the person mainly responsible for the cellar-technical winemaking in a winegrowing enterprise. In larger wineries in particular, responsibility for the vineyard or vineyard management and the wine cellar is shared. The prerequisite for the cellar master's examination is a successful final examination in an apprenticeship in the cellar industry such as wine technologist or wine cooper with one to three years of practice in these functions. The focus of the cellar master lies in the management of working groups or departments, in larger wineries as production or operations manager. In addition to administrative and management tasks, the responsibility includes the control of all work steps from grape delivery, pressing, fermentation, maturation and the care of the wines to bottling. The entire process is monitored with appropriate quality controls. From the end of the 1980s, the term flying winemaker was born. In the beginning, these were mainly Australian oenologists who are hired worldwide as special consultants in mainly larger wineries on a temporary basis in Europe, especially in autumn. In a Champagne house, the cellar master is called chef de caves.

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