Cecilia Cunningham, a native of Argentina, discovered wine in college while pursuing dual degrees in engineering and agriculture. From there, Cecilia began a journey to immerse herself further in the technical side of wine, beginning with an internship in France at the Institut National de la Recherche Agronomique in Gruissan (INRA Pech Rouge) where she focused on water stress and its impact on wine—a topic that would become increasingly important for vineyards throughout the globe. Cecilia continued to build her skillset by working in New Zealand and the United States for Chandon, Hess, and Indevin before returning to Argentina to work on several vineyard and winery projects. In 2011, Vivelys, a global R&D organization, tapped Cecilia to apply her diverse skills to their winery clients. Here she was able to fuse her engineering and agricultural background with sensory evaluation, resulting in a unique approach to reverse-engineer the winemaking process toward a higher expression of quality along with wine profile clarity.