Michael Paetzold was born of the 19th April 1963 in Saarbrücken, Germany. His family moved to the Seine & Marne region of France when he was 13 years old.
With a brewer for a father and a mother of remarkable culinary skills, it was only natural that he should develop a passion for agriculture, the earth and its products and the tastes and flavors of fine food.
Following a bilingual education at the Lycée Francois Ist in Fontainebleau he majored in Biology at the University of Orleans and then went on in to obtain a Master in Oenology in 1987 at the prestigious Institute of Oenology in Bordeaux. Three years in the research laboratory at the Faculty of Oenology of Bordeaux under the direction of Pascal Riberaux Gayon and Denis Dubourdieux allowed him to prepare and successfully present his university thesis. A natural entrepreneur, he also studied and obtained in parallel a Diploma in Business Administration at the University School of Management of Bordeaux.
With a streak of temerity he straight away created his own business specializing in oeno-techniques, analyzing and inventing processes that were revolutionary for the time thanks to his acute powers of observation. His innovations, for the most part patented, allowed him to develop his company internationally, working closely with over 7000 wine estates, among them some of the most prestigious names in the world of wine. With his permanent thirst for new discoveries, he developed during this period his knowledge of oenology and an expertise in dissolved gases.
Encouraged by this experience he decided, in 2006, to exploit his own vineyard to allow free expression to his personal creativity and winemaking philosophy. From this very special terroir implanted in the first granite foothills of the Pyrenees at Belesta in the Roussillon (South of France), he produces a range of white and red wines under the name « Mastrio ».
His natural curiosity of spirit combined with an innate interest for the sciences allowed him to recognize the intimate relationship between wine and oxygen. He understood the benefits that nano-aeration could bring to the process of winemaking. It was his intimate conviction that nano-aeration could also be a major factor in the development of a wine’s aromatic expression at the moment of opening a bottle, and so for three years he dedicated himself to the development of a revolutionary tool, for the greater pleasure of all wine-lovers.
Passion, audacity and tenacity are all values that he seeks to transmit to his three children. His research into the properties of nano-aeration continues today in many spheres…..