Our Team

Labid Ameri

President, Co-founder, Partner

Labid holds a bachelor’s degree in Finance from Saint Cloud University, MN, USA and an MBA from Northeastern University, MA, USA. After school, he worked as a Sales Trader in the International Equity desk at Fidelity Capital Markets. In 2005 he created the commercial structure for Domaine Bousquet resulting in a brand presence in more than 30 countries.

Anne Bousquet

CEO, Co-founder, Partner

Prior to joining Domaine Jean Bousquet in 2008, Anne worked as an economist, doing forecast analysis for the European paper packaging industry. Anne has joined the company to assist in financial planning, day-to-day operation management and business development. Anne holds a Master’s degree in Applied Economics from Saint Cloud State University, MN, USA and a Bachelor (Maitrise) degree in Economics from the University of Toulouse, France.

Guillaume Bousquet

European Sales Manager, Partner

Guillaume is responsible for the European market of Domaine Bousquet. Born and raised in a family vineyard, Guillaume holds a Masters in Marketing from IEA, University of Toulouse, France. He assists in the development of the annual marketing plan for the winery. After 2 years of managing sales in Europe, he traveled to the USA for 3 years to establish a sales and marketing plan. In 2015, he returned to France to manage the European market.

Ariel Embiglio

General Director

Ariel received his Bachelor’s degree in Accounting from Cuyo University in Mendoza and also holds a Master’s degree in Business Administration from Nacional Cuyo University. Ariel worked as a Financial Director for an important mining company in the region. He left the mining industry to take a position as the Financial Director for local winery. In 2012 he joined the Domaine Bousquet team as our Financial Director. Ariel is currently our General Director and manages all departments including Production, Finance and Logistics. He is our local executive that manages the daily operation of the winery.

Luis Sebastian Ruiz

Production Manager

In 2009, Luis joined the team at Domaine Bousquet as an Enologist. His background also includes experience in the following industries: Transportation, Logistics, Vineyard Management, Pest Mitigation, Quality Standards, Health & Safety and Personnel Management. Since 2009 he has played a critical role in the growth of the company as a Laboratory Manager and Bottling Line Manager. He is currently the Manager of the Production department.

Rodrigo Serrano


Rodrigo Serrano, an international winemaker. With a degree in Enology, he leads the winery team since December 2017. His entrepreneurial and proactive spirit encouraged him to have experiences both in the country and abroad. Currently, his objective is to share our organic culture and continue achieving elegant wines of international quality that reflect the characteristics of our terroir in Gualtallary, Tupungato Valley, Mendoza.

Juan Manuel Escariz

Stock and Purchasing Manager

Juan Manuel has a degree in Public Accounting from the Economic Sciences Department of the Universidad Nacional de Cuyo and his post graduate work focused on Cost Management. After graduation, he was the Manager of Finance at a dry supply company within the wine industry. In 2015, he joined the Domaine Bousquet team as a Team Leader in our cost implementation project. He currently is the Manager of our Stock and Purchasing department.

Marianela Novello Arranz

Hospitality Manager

Marianela is a Certified Translator with an undergraduate degree from Universidad del Aconcagua in 2013. She also holds a postgraduate degree in Viticulture, which allowed her to combine both of her passions: languages and wines. She worked in the tourism area for renowned wineries before joining Domaine Bousquet in 2014, as a tourism guide. After two years, she was promoted to the Hospitality Manager position.

The team working in our cellar is detail oriented and strives to combine traditional with modern methods in order to produce high quality and modern style wines.

The winery produces 4 million liters of premium wines in stainless, cement vats, and French & American oak barrels. Grapes arrive in small bins to the receiving area where they are hand-sorted before going to the destemmer. After a gentle destemming, the fruit is then sent to tanks for maceration and then fermentation for 30 days, approximately. The fermentation is carried out using yeast and a malolactic fermentation follows for the reds.


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