The House

Anthony Clemenza's path to wine ran through hospitality, not around it. Years spent in dining rooms and private service — reading a table, timing a pour, knowing when to speak and when not to — sit underneath every recommendation he makes. He trained as a sommelier through the Court of Master Sommeliers, and founded Prestige Vin, a Clemenza Group house, to bring that same attention to clients directly.

Most people who advise on wine are also paid to sell it — a commission on the bottle, a margin at the register, a referral fee that never appears on the invoice. Prestige Vin holds no inventory and takes no cut of what you buy. You pay a disclosed sourcing fee, and that is the only way this house is compensated. It is a narrower way to run a wine business. It is also the only way Anthony is willing to run one — a recommendation is only worth trusting if it doesn't line the advisor's pocket.

What follows from that structure is simple: a conversation about how you actually drink, a tasting that tests the theory, and a strategy built to hold for years, not seasons. Anthony works with a small number of collections at a time, by design — the same discretion and precision applied to a six-bottle order as to a six-figure cellar.