Born in 1995 in Ponte di Piave (Treviso), Maitan was awarded the title of Best Sommelier of Italy during the final of the Ais (Italian Sommelier Association) competition, held last November aboard the MSC World Europa in Genoa, as part of the 55th Ais National Convention. He received the award from Sandro Camilli, president of Ais, Sabrina Schench, head of the Istituto Trento DOC, and Alessandro Nigro Imperiale, Italy’s Best Sommelier Ais 2022. Marco Casadei from Ais Romagna came in second, while Massimo Tortora from Ais Tuscany took third place.
The Best Sommelier of Italy - Trentodoc Award is an annual competition organized by Ais in collaboration with the Trentodoc Institute, aiming to elevate the role of the sommelier and increase awareness of one of Italy’s most prestigious wine regions.
“The competition that crowns the Best Sommelier of Italy is one of the main events for our association,” said Sandro Camilli. “It marks the end of a highly attended and engaging convention. Today’s final is the conclusion of a long, complex process, with three pre-selections. The sommeliers who reach this stage are true ambassadors of wine across Italy and around the world. The candidates demonstrated their expertise in viticulture, oenology, wine tasting, organoleptic analysis, and wine decanting, along with communication skills. Those who enroll in our courses see a real career opportunity: the sommelier title is not just a diploma but a full-fledged profession.”
Cristian Maitan and His First Steps into the World of Wine
“I come from a family of restaurateurs, so I’ve been around tables since I was very young—that’s where my love for the dining room comes from,” Cristian Maitan tells us. “At Nuovo Ranch, we’ve reached the fourth generation, having been open since 1945. What started as a village tavern is now a full-fledged restaurant."
His introduction to the world of wine came during his time at culinary school, thanks to his dining professor, Simone Bonato, “who was the first to give me the keys to understanding the glass, the basic knowledge to approach it properly,” says Maitan. He fondly recalls his first moment of pride at age 19 when he won a competition for aspiring sommeliers in Bologna.
“More than a love for the glass itself, it was a literary passion—tied to studying, researching, and learning about labels. What fascinated me most during culinary school wasn’t just the glass itself, but the history, stories, and regional diversity behind it, the unique characteristics tied to different communities. Naturally, my approach to the glass became more important, more respectful, and thorough, driven by the desire to understand, research, and discover more, finding a deeper connection with the historical, cultural, and geographical aspects of a particular area.”
Entering the Most Coveted Sommelier Competition
In 2018, at age 23, Maitan won the title of Best Sommelier Ais Veneto, and later, the title of Best Sommelier of Conegliano Valdobbiadene, a specialized competition structured similarly to the regional best sommelier contest. “I completed the Ais sommelier course in mid-2017 and immediately entered the Best Sommelier Ais Veneto competition, finishing second. That’s when I realized this could be the right path for me. I had aspired to compete ever since culinary school, which gave me the drive to challenge myself. Even after passing the sommelier exams with great results, I was torn between two options: continuing in fine dining and luxury hotels or focusing on competitions. I chose the latter because I had such a strong desire to test myself, so why not pursue it?”
Maitan also shared how he began his climb to the title of Italy’s Best Sommelier, starting with the regional best sommelier competition. “It’s the recommended first step because of its level of difficulty and approach. Then, you’re advised to attend the Competition School. In Veneto, we’ve always had one, structured with five or six lessons where the current Best Sommelier of Italy or equally qualified individuals guide you on how to approach the glass, the audience, the stage, and competitions, building your confidence and improving your chances of competing successfully.”
The most challenging part of these competitions, Maitan explains, is the lack of a clear reference point. “The study is tied to personal choice and life experience. You arrive at the competition without knowing what they’ll ask. There are topic indicators, but they’re broad and not very specific.” To participate in the 2023 Best Sommelier of Italy competition, Maitan underwent five years of preparation. “Five years of study, discussion, sharing glasses and ideas with many fellow sommeliers and oenologists. I believe forming a real study group was crucial because, in my opinion, while you can achieve anything on your own, in a group you get there faster. I saw these years of preparation as further motivation to learn new things, not just for the competition, but to enrich myself more and more.”
What’s Next for Cristian Maitan?
After his well-deserved victory, we asked Cristian about his future goals and projects. “I’m enjoying the win. I’m currently split between two activities: the restaurant at Nuovo Ranch and working as a consultant. It’s already a great satisfaction to represent the Association on a national level. In the near and distant future, I plan to travel to continue enriching myself, but for now, I’ll enjoy the recognition I’ve earned!”
