The Sommelier represents the manager of the wine sector of a restaurant: the origin of this figure is ancient, as the “Coppiere di Astiage”, king of the Medi, particularly prestigious at the time for his style in serving wines, could be considered a forefather of the Sommelier.At the court of the Duca di Savoia, furthermore, the “Somigliere di Bocca e di Corte” was present in the role of selecting and serving the best wines to guests.Since the second half of the nineteenth century, the Sommelier has taken on a more important role and, during the last century, this profession, incorporating both art and science, has continued to establish itself, up until the foundation of the Italian Sommelier Association (AIS) in 1965.

The Association, legally recognised in 1973, offers both professional training for new members, and the protection and appreciation of Italian wines: a fundamental role, thus in safeguarding the national winemaking heritage.