Listen
Usually a half-hour call. I want the decision in front of you, not your wine résumé.
Anthony Clemenza · Sommelier and appraiser
The personyou'd be hiring.
I started Prestige Vin because the best wine advice I ever gave was the advice I wasn't paid a commission on. Collectors, hosts and firms hire me directly; I sell no wine and hold no stock, and I've been doing this long enough to know which questions matter before you ask them.
Begin a private conversationAnthony Clemenza
One relationship · Specialist circle
Client-paid · Inventory-free
In my own words
The name behindthe point of view.
I came to wine through hospitality, which is a useful way to arrive: you learn to read a table before you learn to read a label. You learn when a pour is late, what a host is quietly hoping the evening will do, and — the part nobody teaches — when to leave the room. I trained as a sommelier through the Court of Master Sommeliers.
What I kept running into was simple. Almost all wine advice comes from somebody with a bottle to move. Even good advice, given honestly, is shaped by what's in the warehouse. So I built this the other way around: I hold no inventory, take no retailer margin, and accept no referral fees. You pay me, and that is the entirety of how I'm paid.
Practically, that means I answer the phone. I write the report. When a job needs an auction specialist, a shipping broker or a chef, I bring them in and I manage them — you should never end up holding a list of vendors and a set of invoices you have to reconcile yourself.
The client experience
“You should never have to wonderwho owns the detail.”
You deal with me. The people behind the work change with the job — an appraiser here, a chef there — but the number you call, and the person answering for the result, does not.
The House Standard
A structure designedfor trust.
You pay me, nobody else does
No inventory, no retailer margin, no referral fee, and the fee agreed before the work.
One name on the result
Specialists join the work; the accountability doesn't move.
Quietly connected
Appraisers, chefs, shippers, travel advisors and trade relationships, brought in around your brief and managed by me.
Nothing starts from zero twice
Every engagement leaves a record, so the next decision begins where the last one ended.
The specialist circle
Private expertise,properly directed.
Collection
Appraisal, provenance, auction, storage, logistics, and estate expertise when the cellar requires it.
Table
Sommeliers, chefs, private service, glassware, and venue partners composed around the occasion.
Journey
Velluto Travel, hotel relationships, private drivers, destination specialists, and local hosts around the wine narrative.
The method
Write
Scope, fee, timeline, and what I'm responsible for. Before anything starts, on one page.
Compose
Bottles, people, access, timing, temperatures. My job is that you never see the seams.
Remember
It's written down. In three years, when you need to know what you paid for the '05s, it's there.
A limited number of retained relationships are accepted
What would you likeme to handle?
A short note about the collection, company, journey, or table is enough to begin.
Begin a private conversation