Aspi - Italian Professional Sommelier Association: "a turning point, which gives sommeliers the economic and social recognition they deserve"

A professional figure too often in the background, in the world of wine, but a fundamental link between producers and consumers, especially around the tables of a restaurant or a wine shop, that of the sommelier is now, formally, an increasingly recognized and "codified" profession. From 1 April 2025, in fact, the new Ateco code 74.99.41 will come into force, expressly dedicated to "Consultancy activities provided by wine merchants and sommeliers". A goal achieved thanks to the commitment of ASPI - Italian Professional Sommelier Association, which worked alongside the Istat Committee to achieve this result. "The Ateco code, a fundamental pillar for the classification of economic activities in our country, officially recognizes the sommelier as an autonomous and highly qualified professional figure. Thanks to this novelty, sommeliers leave the perimeter of hospitality to establish themselves as a profession in all respects, with its own economic identity", explains an official note from Aspi, led by Giuseppe Vaccarini, who, in collaboration with Aepi - Association of Italian Professional Wine Merchants, has been able to establish a constructive dialogue with the institutions, transforming an ambitious idea into a concrete achievement.
"We are proud to have reached this historic milestone - said Vaccarini - the new code represents an epochal turning point for our profession, offering sommeliers the economic and social recognition they deserve. Every step forward by Aspi is a step forward for the entire sector".

The introduction of the Ateco code 74.99.41, Aspi further explains, offers tangible and strategic benefits for wine professionals: regulatory clarity, with a precise classification that protects the profession; access to incentives and tax breaks, which are typical advantages of recognized economic activities; and greater authority, because it strengthens the public and institutional image of the sommellerie.

Source: WineNews.it