Pagus gets international: thank you Kaloti!

June 11 2019

Pagus gets international: thank you Kaloti!

From February to June 2019 Pagus had the great pleasure to have, as part of its team, Kaloti a student of the University of Porto in Portugal. She decided to spend the last semester of her master in wine tourism in Valpolicella doing an internship with us (and we could not have asked for a better intern!) Here are her impressions about her Pagus-and-Valpolicella experience:

What is your master all about?

It is a relatively new programme known as The International Master on Wine Tourism Innovation (WINTOUR). WINTOUR offers a truly integrated study program that combines the expertise in Tourism and Oenology of three universities (University Rovira i Virgili (Spain), University of Bordeaux (France) and University of Porto (Portugal)). These universities are located in highly attractive touristic areas, recognised with the label of human heritage by UNESCO. These areas also have a long tradition on wine, producing speciality wines, such as sparkling, aged red, sweet and fortified wines. The primary aim of the WINTOUR Programme is to provide qualified professionals in the tourism and wine industries with multi-disciplinary and multi-sectorial knowledge.

Wintour-Logo
Wintour-Logo


Which other wine production areas have you been to?

  • Spain – Tarragona, Priotrat, Monsant, La Rioja, Penedes
  • France – Bordeaux, Langedoc-Roussillon, Saint Emillion
  • Portugal – Porto, Vinhos Verdes, Alentejo, Lisboa, Douro Valley
  • South Africa – Stellenbosch

Why did you choose Valpolicella?

I love red wine, so I was looking for an Italian red wine production region in the north of Italy. I started reading about different regions in the North and when I read about Valpolicella, I decided that it would be the perfect place to do my internship. I love the fact that 5 different wines are produced with the same grapes.

Do you think Valpolicella has something unique compared to the other wine production regions?

Yes, the family aspect is very present and strong in the small wineries of Valpolicella. It is amazing how personal a visit can become, you get invited into people’s homes, their personal spaces. And the landscape which has a mix of Guyot and Pergola Veronese vines. The fact that 5 different wines are made with the same grapes, but different techniques. The Ripasso is especially very interesting for me.

Kaloti in the vineyards
Kaloti in the vineyards

Why did you choose Pagus?

The history of Pagus (starting out as a Cultural association) attracted me to the company. It shows the owner’s love for the land and I like it when a company has a beautiful history behind it.

How was your experience with us?

It was educational, I learned a lot not only about the wine, but also about the region, its people, food and other aspects of the culture. I learned many things about the wine tourism business which I would not learn from a book.

Describe it in 3 words

Educational, cultural, informative

What’s your thesis about and when are you going to discuss it?

My thesis will focus on Influencer marketing which is currently one of the approaches in marketing to cut through “the noise” and reach the right market. I will be discussing it between the 1st – 3rd of July in Porto, Portugal.

What are your plans for your future?

To keep learning about the world of wine and to be employed in an innovative company working with wine tourism.

Last but not least: The thing you will never forget about your internship with Pagus

The friendliness and helpfulness of the staff members. And the love that everyone has for their job.

Kaloti and our guide Angelica
Kaloti and our guide Angelica

Smart, passionate about wines and with a stunning personality, Kaloti has been a breath of fresh air for our team. We wish you all the best and hope to see you soon in Valpolicella.

This site uses cookies to provide you with a more responsive and personalised service. By using this site you agree to our use of cookies.
Please read our cookie notice for more information on the cookies we use and how to delete or block them.