Dr. Pablo Cabello, doctorate in chemistry from the Universidad Nacional of San Luis, majoring in Enology from the Universidad Nacional of Cuyo. He has excelled as a researcher and lecturer in undergraduate and doctoral level.
He also worked as a teacher at the Escuela de Enologia M.A. Pouget (School of Oenology M. A. Pouget).
His research, conducted at the National Wine Institute (INV) and other leading institutions of Argentina, Brazil and Spain; were directed to the chemical, microbiological and winemaking technology.
Studied to improve the chances oenological autochthonous grape varieties and the development of active dry yeast for winemaking. In his long career, he has been responsible for the design and production of over 300 wines of various types.