Michael Paetzold, young oenologist full of ideas shook up the oenotechnical status quo.

This Institut de Bordeaux graduate travelled all over the Bordeaux region, from chateau to estate. On his trailer was a new machine which he had designed and built: a filter press of unrivalled performance. The same year he turned his name into a company: Michael Paetzold.

31 years later, the company has evolved and many other innovations have been developped, backed by original and exclusive oenotechnical approach. Michael Paetzold is today more than a company. It is a brand recognised in the wine world – the brand of the most demanding professionals. In choosing us, they apply their high oenological and oenotechnical standards.


After a 20-year of career in oenotechnical processes, he wishes to express himself through interpreting the soul of a terroir.

However, he made an observation that many vignerons
make. We all do lots of work in the vineyard to get the grapes we want, with the desired ripeness. And then we entrust this fruit, which we deem to be perfect, to containers that are imperfect. This prompts several questions:

  • What is a perfect vat or barrel?
  • And to make wine, why use a material different from the one we choose for cellaring it… and drinking it?
  • Is there an alternative vessel that wouldn’t be influenced by wood, yet would be neutral and that would nevertheless be energy conductive ?

L’homme vigneron, observation et limites des contenants d’élevage existants

Après 20 ans de carrière dans les procédés œnotechniques, il souhaite s’exprimer par l’interprétation de l’âme d’un terroir.

Il fait cependant le constat qui est celui de nombreux vignerons : On met tous beaucoup de travail dans la vigne pour avoir le raisin que l’on veut, à la maturité que l’on souhaite. Et ensuite on confie ce fruit, que l’on juge parfait, à des contenants imparfaits. De nouvelles questions en découlent :

  • Qu’est-ce qu’une cuve ou une barrique parfaite ?
  • Pourquoi utiliserait-on pour fabriquer le vin un matériau différent de celui qu’on plébiscite pour le conserver… et le boire ?
  • Existe-il un contenant non marqué par le bois, neutre mais conducteur d’énergie ?


For more than 20 years, great Burgundy vintners would put the remaining wine in 20-liter demijohns.
Before blending, they tasted the barrel and the demijohn separately. They always came to the same conclusion: they preferred the wine aged in glass to the wine aged in wooden barrels.

It was the meeting between these winemakers passionated about the subject and Michael, winemaker who carry out his own reflections, that led to the first Wineglobe.

It was then the beginning of a new era of research and R&D as to the influence of vessels, oxygen and wood on the elegance of wine.


We now have 7 years of hindsight about the use of the Wineglobe and during this period, Michael has been joined by his 3 children, Marie, Paul and Alexis. Together, they have quickly developed the Wineglobe in France and abroad to reach today:

  • 500 customers
  • 1,500 vats around the world (France, Spain, Italy, California, Australia, etc)
  • A production workshop under construction
  • A 400L vat available soon

Une cuve pour une expression pure du vin

Michael désormais entouré par ses 3 enfants, Marie, Paul et Alexis, et après 7 ans de recul le Wineglobe s’est rapidement développé en France et à l’étranger pour atteindre aujourd’hui :

  • 200 clients
  • 1500 cuves à travers le monde (France, Espagne, Italie, Californie, Australie…)
  • Un atelier de production en cours de construction
  • Une cuve de 400L bientôt disponible