Caribbean International (2023 Product Catalog)

Product Catalog 2023

Good Vibes GREAT DRINKS

Caribbean International is dedicated entirely too providing premium wines and spirits to wholesalers, distributors, supermarkets, restaurants and hotels throughout the Caribbean.

We have a deep understanding of shipping and logistics as well as the intricacies of bringing our goods through international ports. In addition to our dedication to worldclass customer service, we pride ourselves on delivering the finest quality wines and spirits at unbeatable prices. We have partnered with best in class wineries to ensure that we are exceeding our customers’ expectations and delivering a refreshing crisp taste in every one of our bottles. Our portfolio of wines carry an average taste rating of 90 pts with world renowned review boards such as Wine Enthusiast, Wine Spectator, and James Halliday.

We employ a knowledgeable and professional staff to advise and assist at every stage of the supply chain.

Who We Are

We are a Caribbean based management company located in the heart of Saint Lucia. We pride ourselves in being experts in our field, providing our clients with best in class customer service and knowledgeable advisory services, allowing them to increase market share and profitability across their portfolio.

Our experience is on a global scale. We possess a deep understanding of our distribution partners and the brands they choose. By taking a consultative approach to each market, we are able to advise on the best way to develop a brand in each market. This allows us to recommend the brands that will produce the highest return on investment (ROI) for both our suppliers and our customers.

At Caribbean International we specialize in providing premium wines and spirits to wholesalers and distributors throughout the Caribbean. Combined our partnership network consists of over 100 distribution partners including, wineries, distilleries, logistics and transportation providers. Our target market is made up of 35 countries and territories who call the Caribbean home.

PREMIUM WINES AND SPIRITS....

Our Partners

Table of Contents

The Caribbean Market

The Caribbean consists of 35 countries and territories spanning across 1.6 million kilometers of land and sea. With a total population of 45 million people, and a combined visitor throughput of another 44.6 Million people, the Caribbean is a strong region for brand development.

Trade in the region has grown significantly as the Caribbean has become a high demand market, recognizable on a global scale. Every supplier in the world is seeking distribution in this market, as tens of millions of people visit the Caribbean every year to experience the perfect weather, fine dining, and outdoor activities. Tourism thrives here primarily because of the wide range of “things to do” which caters to young, middle aged, and older tourists.

The number of hotel developers, airlines, and cruise lines have also sky rocketed to accommodate for the increased year over year tourism growth seen throughout the Caribbean. This has led to positive benefits that are directly impacting the alcohol trade. Being centrally located in the heart of the Caribbean (St. Lucia) has allowed our company to develop lifelong relationships with our distributors. Our understanding of restaurant menu pairing, suggested retail listings, and marketing strategy have enabled us to offer our customers end to end service from winery to table. There is no better time than now to partner with our team of experienced sales professionals.

Anguilla

Antigua & Barbuda

Aruba

Bahamas

Barbados

Bermuda

Belize

Bonaire

British Virgin Islands

Cayman Islands

Cuba

Curacao

Dominica

Dominican Republic

French Guiana

Guyana

Guadeloupe

Grenada

Haiti

Jamaica

Martinique

Montserrat

Puerto Rico

Sint Eustatius

Saba

St. Barthlemy

St. Martin

St. Lucia

St. Kitts And Nevis

St. Vincent & The Grenadines

Suriname

Trinidad & Tobago

Turks & Caicos

US Virgin Islands

Population & number of visitors per year

Anguilla Population: 16,752

Total Visits: 263,905

Antigua & Barbuda Population: 93,581

Total Visits: 931,890

Aruba Population: 113,648

Total Visits: 1,778,832

Bahamas Population: 327,316

Total Visits: 5,969,484

Barbados Population: 291,495

Total Visits: 1,517,447

Bermuda Population: 70,537

Total Visits: 600, 370

Belize Population: 353,858

Total Visits: 341, 125

Bonaire Population: 19,408

Total Visits: 244,900

British Virgin Islands Population: 34,232

Total Visits: 909,454

Cayman Islands Population: 57,268

Total Visits: 660,000

Cuba Population: 11, 179,995

Total Visits: 1,600,000

Curacao Population: 149,035

Total Visits: 1,072, 493

Dominica Population: 73,757

Total Visits: 200,000

Dominican Republic Population: 10,606,865

Total Visits: 7,200,000

French Guiana Population: 255,300

Total Visits: 10,000

Guyana Population: 735,909

Total Visits: 184,645

Guadeloupe Population: 383,559

Total Visits: 310, 208

Grenada Population: 111,219

Total Visits: 909,454

Total Visits: 263,905 St. Barthélemy Population: 7,209

St. Lucia Population: 164,464

Visits: 1,090,330 St. Kitts And Nevis Population: 52,329

Visits: 1,036,689 St. Vincent & The Grenadines

Population: 102,350

Suriname Population: 585,824

Caribbean International Supply Chain Network

In order to deliver complete customer service, ease of use and logistical efficiency, we have developed the Caribbean International Supply Chain Network (Also known as CISC). By providing “bottle in hand” delivery our network is a complete end-toend solution, enabling us to serve our distributors as a one stop shop for product sourcing, ordering, warehousing, marketing and delivery.

Today the CISC Network consists of over 100 membership partners dedicated to meeting the white glove standards we guarantee our customers. The depth and experience of our network allows our customers to spend more time on sales and gaining market share from competitors. Our customers have the ability to choose to utilize us for their entire supply chain or just a specific segment.

OUR SERVICES SUMMARY:

• Marketing Event Management & Wine Tasting Hosting

• Strategic Product Sourcing

• Transportation & Logistics

• Product Consolidation

• Importation/ Customs Clearance

• Cargo Insurance

• Warehousing

Brand Development & Marketing Strategy

At Caribbean International our sales team works directly with our clients during every step of the sales process. After the desired products have been added to our distributors portfolios, a local territory manager will meet with you to determine the best go to market strategy for promoting the brand on a local level. We work continuously with our distributors by assisting them with brand development and on island marketing, to ensure a quick and successful acceptance of any new brands or products. This includes radio, television, billboard, and print advertising on island. We also create marketing material such as store banners and giveaway merchandise (key chains, shirts, towels, umbrellas, etc.), as well as sponsored events such as fundraisers, music, and entertainers.

AGGRESSIVE PRICING

Caribbean International applies a unique approach when pricing accounts. By serving as a consolidation point for our distributors, they are able to “piggy back” on our purchasing power. Allowing us to offer our customers the best pricing in the industry. International shipping, storage, consolidation, and insurance fees are included with the purchase of your goods so extra steps in the supply chain are taken care of upfront. Electronic invoicing and online inventory management, keeps your stock counts organized, accurate, and viewable 24/7 by logging into your account. Flex ordering allows distributors the option to call, email, or book orders via their online account.

PRODUCT SOURCING

Looking for a specific product type or brand that we do not carry? Not a problem. With strong relationships with wineries and distilleries across the world, our experienced sales team will find it for you.

HOTEL & RESTRUARNT REWARDS PROGRAM (HRRP MEMBERS)

In every market, we believe it is best to have localized representation of our brands via a brand ambassador. Our HRRP members include hotels, restaurants, wholesalers, and beach clubs who have agreed to carry a bulk of our portfolio in order to support local distribution and enhance brand awareness. Depending on volume commitments our HRP members are able to receive varying levels of discounts and cash back incentives. We also host regular promotional events at HRP member locations.

ADDITIONAL BENEFITS INCLUDE:

• Musicians

• Event Hosting

• Wine Tastings

• Local Promotion

• Online Advertising

• Product Exclusivity

• Stand Up Comedians

• Special Request Items

Wines

Argentina

Destined to be Argentina’s first female winemaker, Susana Balbo chooses challenges over safe choices, traveling along her own path of leadership, accepting the risks that fate has posed. An entrepreneurial, revolutionary and pioneering spirit performs best when driven by courage and tenacity. Such endeavors require having a heart that dares to enter into the unknown, and the knowledge that there are triumphs even in defeat if the battle is waged valiantly. Creating means having the courage to be vulnerable.

Crios is the first line of the portfolio and offers great value, everyday wines with clear varietal expression. Crios means “children” in Spanish and this is the brand that was dedicated to Susana’s children, represented by three overlapped hands, which symbolize the hands of Susana, José and Ana.

The other symbolic message is that hands are powerful tools that allow us to create – whether that is creating a wine, a meal, or a handcraft – and to help, by holding, giving warmth or fixing something at home.

Varieties: Malbec, Cabernet Sauvignon, Torrontés, Red Blend, Rosé of Malbec, Dulce Natural, Limited Edition

TORRONTÈS

GRAPES: 100% Torrontés

PRODUCTION AREA: Valle de Uco (Mendoza) and Cafayate (Salta) ASPECT AND ELEVATION: 1,700 m / 5,570 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 13 %

RESIDUAL SUGAR: 6.5 g/l

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: FORMAT (ML):

Fermentation in stainless steel tanks with selected yeasts at a maximum temperature of 12-14ºC (54-57ºF). Conservation on lees for three months to improve the structure of the wine.

SERVING SUGGESTIONS

Asian food and fusion cuisine, white meats, crab and fish, salads and citrus or creamy desserts.

TASTING NOTE

A crisp, refreshing and aromatic Torrontés with notes of citrus, passion fruit, lychee and white flowers. A lively acidity, a hint of creaminess and a long finish add depth and balance to the palate.

AWARDS & ACCOLADES

ROSÉ OF MALBEC

GRAPES: 100% Malbec

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m / 3,445 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5%

RESIDUAL SUGAR: 5.48 g/l

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

Fermentation in stainless steel tanks with selected yeasts at a maximum temperature of 12-14°C (54-57°F).

SERVING SUGGESTIONS

Fish, fresh green salads or grilled chicken.

TASTING NOTE

A fresh, dry and delicate rosé with aromas and flavors of strawberries and gooseberries that lead to a balanced palate and a crisp finish.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: 100% Chardonnay / VINTAGE: 2022

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m. / 3,445 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.20 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 3 months in second- and third-use French oak barrels (with lees).

FORMAT (ML):

Hand-selected grapes, destemming and soft crushing. Fermented at 12°C (54°F) for 20 days with selected yeasts. In contact with the lees for three months. 50% of the wine is aged in second- and third-use oak barrels.

SERVING SUGGESTIONS

Fish, shellfish, white meats, cream-based sauces and/or Asian food.

TASTING NOTE

A Chardonnay with golden color and green sparkles. The nose is very aromatic, with a floral profile that displays hints of white flowers and citrics. The contact with lees makes its mouth full and provides it with an elegant acidity.

AWARDS & ACCOLADES

RED BLEND

GRAPES: 60% Malbec, 20% Petit Verdot, 15% Syrah, 5% Tannat

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m.a.s.l. / 3,445 (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14%

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.40 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 8 months in French oak barrels (20% second-use and 80% third-use).

FORMAT (ML):

Fermentation at a maximum temperature of 26°-28°C (79°-82°F). Daily delestages and pump-overs were performed during this process. Maceration lasted 20 days.

SERVING SUGGESTIONS

Fried or sautéed preparations. Roast, grilled sausages, spiced pork, soft and smoked cheeses and mushrooms.

TASTING NOTE

A blend with notes of red fruits that are due to the typicity of the Malbec, spicy aromas that are provided by the Petit Verdot and a complex profile enhanced by the Syrah and the Tannat. It has structured tannins, lively acidity and great body.

AWARDS & ACCOLADES

GRAPES: 100% Malbec

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m / 3,445 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

ALCOHOL CONTENT: 14.5%

WINE MAKING PROCESS

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.25 g/

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 40% in third- and fourth-use French oak barrels for 8 month

FORMAT (ML):

Fermented at a maximum temperature of 28-31°C (82-88°F) with selected yeasts. Maceration lasted 15 to 20 days. Open and closed pump-overs, with delestage in several stages of fermentation.

SERVING SUGGESTIONS

Grilled red meats, pasta with red sauce, hard cheeses, empanadas, chocolate desserts or dulce de leche.

TASTING NOTE

A fresh, pure expression of the variety that displays aromas of violets, cherries and spices. A fruity wine with balanced acidity on the palate, notes of ripe red fruits and a subtle hint of oak.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m / 3,445 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

ALCOHOL CONTENT: 14.5%

WINE MAKING PROCESS

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.30 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 7 months in third-, fourth, and fifth- use French oak barrels.

FORMAT (ML):

Fermented with selected yeasts at a maximum temperature of 28-31°C (82-88°F). Maceration lasted 25 days. Open and closed pumpovers, with delestages in several stages of fermentation.

SERVING SUGGESTIONS

Roasted or grilled meats, empanadas, chili.

TASTING NOTE

A wine of an Intense, red color with aromas of fresh cherries, ripe plum and vanilla. In the mouth, black fruits (especially blueberries) and black pepper stand out harmoniously. Its ripe, vibrant tannins provide it with an elegant structure and a long, persistent finish.

AWARDS & ACCOLADES

BenMarco is are a pure expression of some of the finest, most complex and intriguing Argentinian terroirs, each of them carefully selected for their quality and their authentic characteristics and style. These viticulturists’ wines of the portfolio are made with a low intervention winemaking process in order to reveal the grape’s true essence and character.

MALBEC VALLE de PEDERNAL

GRAPES: 100% Malbec

PRODUCTION AREA: Valle de Pedernal, San Juan

ASPECT AND ELEVATION: 1,500 m / 4,900 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.25 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 12 months in second- and third-use French oak barrels.

FORMAT (ML):

Fermented in egg-shaped concrete tanks and used wood. During its making, only daily pushdowns were performed. Maceration with the skin lasted 25 days. The wine was devatted to second- and third-use French oak barrels.

SERVING SUGGESTIONS

Roasted, grilled or sautéed preparations. Cured and cold meats like salami and prosciutto. Poultry meats. Soft cheese. Nuts and seeds.

TASTING NOTE

A Malbec with clean, austere aromas that displays typical notes from the region, such as spices and dry grass. A subtle vegetable trace in the mid-palate is complemented by fine, precise tannins. Great aging potential. It is recommended to let it air for a while before drinking.

AWARDS & ACCOLADES

MALBEC GUALTALLARY

GRAPES: 100% Malbec

PRODUCTION AREA: Gualtallary, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,300 m / 4,265 ft above sea level (average)

SOIL TYPE: Sand and some silt over calcareous material

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.33 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: In second- and third-use French oak barrels for 12 months.

FORMAT (ML):

Fermented in egg-shaped concrete tanks and used wood. During the winemaking process, only push-downs were performed. Macerated with the skin for 25 days. The wine was devatted to second- and third-use French oak barrels.

SERVING SUGGESTIONS

Its complex, affable profile make it very versatile for food pairing. Thus, it goes great with lamb, soft cheeses and all kinds of red meats.

TASTING NOTE

The nose displays notes of graphite, spices and roses, while the palate is full-bodied and has a balanced structure, both characteristics due to its mature tannins. With great definition and unmatchable length, this wine reflects the essence of its homeland in an honest way.

AWARDS & ACCOLADES

MALBEC ORGANICO

GRAPES: 100% Malbec

PRODUCTION AREA: Los Chacayes, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,110 m / 3,640 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.1 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: Aged in stainless steel tanks without any contact with wood.

FORMAT (ML): 750 ml

Grapes kept in a cold storage room in the winery for 24 hours. Destemming. Fermentation in stainless steel tanks at 22-26°C (7179°F) with wild yeasts. Post-fermentation maceration for 15 days.

SERVING SUGGESTIONS

Roasted, grilled or sautéed preparations. Cured and cold meats, like salami and prosciutto. Poultry. Soft cheese. Nuts and seeds.

TASTING NOTE

A bright, red Malbec with great purity on the nose. It stands out for its fruity aromas, especially those of red fruit, which reflect the typical character of Los Chacayes. It is a gentle wine on the palate, with very fine-textured tannins.

AWARDS & ACCOLADES

CHARDONNAY GUALTALLARY

GRAPES: 100% Chardonnay

PRODUCTION AREA: Gualtallary, Valle de Uco (Mendoza)

ASPECT AND ELEVATION: 1,300 m / 4,265 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.8 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 6 months in new and second-use French oak barrels.

FORMAT (ML):

Fermented in egg-shaped concrete tanks and used wood. During the winemaking process, only push-downs were performed. Macerated with the skin for 25 days. The wine was devatted to second- and third-use French oak barrels.

SERVING SUGGESTIONS

Fatty fish like salmon and trout, grilled chicken, fresh salads and pastas with creamy or herbal sauces.

TASTING NOTE

BenMarco Sin Límites Chardonnay is a wine that respects the typicity of its variety, with citric, floral aromas and hints of delicate herbs, complemented by earthy, mineral notes due to the alluvial-calcareous terroirs of Gualtallary. It is a wine of balanced acidity and an expressive palate.

AWARDS & ACCOLADES

EXPRESIVO

GRAPES: 85% Malbec, 15% Cabernet Franc

PRODUCTION AREA: Gualtallary, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,300 m / 4,265 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.6 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 14 months in French oak barrels (70% new, 30% second-use).

FORMAT (ML):

Hand-selected grapes. Destemming and soft crushing. Either a delestage or a push-down per day combined with pump-overs. Cold maceration for four days. Fermentation at a maximum temperature of 30°C (86°F) with wild yeasts.

SERVING SUGGESTIONS

Red meats, roasted pork tenderloin, hard cheeses and cream-based sauces.

TASTING NOTE

Gualtallary is recognized for its calcareous alluvial soils, and BenMarco Expresivo is the utmost expression of its typicity. It is a lineal, fresh wine with aromas of blackberries, pepper tree and violets that perfectly complement its mineral notes, its balanced natural acidity and its firm tannins. Besides, it has great aging potential.

AWARDS & ACCOLADES

CABERNET FRANC

GRAPES: 100% Cabernet Franc

PRODUCTION AREA: Paraje Altamira, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,150 m.a.s.l. / 3,770 ft. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.1 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 11 months in second-use French oak barrels.

FORMAT (ML):

Cold-maceration at 8°C (46°F) for 48 hours. Fermentation with selected yeasts in stainless steel tanks at 12°C (54°F). Two daily pushdowns. Maceration lasted 26 days. Malolactic fermentation occurred 100% in barrels.

SERVING SUGGESTIONS

Game meat, baby goat, venison, duck and dishes with earthy, rustic flavors such as portobello, black olives and grilled red peppers.

TASTING NOTE

Red color and purple hues. It displays aromas of spices and dry grass with a slight earthy character, such as chalk. It also has a subtle vegetable trace in the mid-palate, complemented by fine, precise tannins. It is a wine of great aging potential, and it is better to let it air for a while in the glass before drinking.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: 100% Cabernet Sauvignon

PRODUCTION AREA: Los Árboles, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,150 m.a.s.l. / 3,770 ft. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.15 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: In second-use French oak barrels for 11 months.

FORMAT (ML):

Hand-selected bunches. Destemming and soft crushing. Pump-overs and delestages three times a day. Maceration extended to 25 days. Fermentation in stainless steel tanks at no more than 28°C (82°F).

SERVING SUGGESTIONS

Red meat and pasta with Bolognese or mushroom-based sauce.

TASTING NOTE

Los Árboles is distinguished by its stony soils that allow the plant to ripe early, and BenMarco Cabernet Sauvignon is a faithful example of this terroir’ singularity. It is an outstanding wine with lingering flavors of currant, cassis and plum combined with a hint of spice and juicy acidity. With good structure, it possesses firm tannins and a persistent finish.

AWARDS & ACCOLADES

GRAPES: 100% Malbec

PRODUCTION AREA: Los Chacayes, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,110 m.a.s.l. / 3,640 ft. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.20 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: In second-use French oak barrels for 11 months.

FORMAT (ML):

Hand-selected grapes. Destemming and soft crushing. Daily push-downs. Extended maceration for 30 days. Fermentation in stainless steel tanks with selected yeasts at no more than 28°C (82°F).

SERVING SUGGESTIONS

Grilled red meats, sausages, seasoned or roasted pork, hard cheeses and pasta with meat-based sauces.

TASTING NOTE

Los Chacayes is an extraordinary terroir. Its sandy, rocky loam soil guarantees good permeability, limits the growth of the plant and ensures perfect ripening. BenMarco Malbec is a testimony of Valle de Uco, endowed with aromas of black berries, notes of violets, pronounced acidity, firm tannins and great length.

AWARDS & ACCOLADES

The wide range of styles in these wines highlights Susana’s audacity to create elevated and innovative wines. With these wines, Susana defies the limits of enology.

MALBEC

GRAPES: 96% Malbec, 4% Petit Verdot

PRODUCTION AREA: Paraje Altamira, Valle de Uco (Mendoza)

ASPECT AND ELEVATION: 1,150 m / 3,770 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.25 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 13 months in French oak (30% new, 70% second-use).

FORMAT (ML):

Hand-selected bunches. Fermented at a maximum temperature of 28°C (82°F) with selected yeasts. In contact with the skins for 35 days. Preserved on lees with battonages.

SERVING SUGGESTIONS

Red meat, pork, poultry and stuffed pasta.

TASTING NOTE

A wine of an Intense, ruby red color. It displays aromas of blueberries and blackberries and notes of flowers and licorice. Intense but gentle at the same time, with an elegant finish and round tannins.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: 95% Cabernet Sauvignon, 5% Malbec

PRODUCTION AREA: Gualtallary, Valle de Uco (Mendoza)

ASPECT AND ELEVATION: 1,300 m / 4,265 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.5 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 13 months in French oak (30% new, 70% second-use).

FORMAT (ML):

Hand-harvested. Double selection process. Destemming. Selected yeasts. Push-downs and two pump-overs a day. Fermented at a maximum temperature of 28°C (82°F). Extended maceration for 35 days.

SERVING SUGGESTIONS

Beef, pork, lamb, quail and other game birds, cream-based sauces.

TASTING NOTE

A wine of a deep red color that displays vibrant aromas of blueberries, tobacco and pepper with floral and spicy notes. The acidity is intense and balanced, and the oak is blended with elegant, fine-grained tannins. In addition, a subtle minerality provides freshness, enhancing the wine and resulting in a long finish.

AWARDS & ACCOLADES

BRIOSO

GRAPES: 50% Cabernet Sauvignon, 23% Malbec, 18% Cabernet Franc, 9% Petit Verdot

PRODUCTION AREA: Agrelo, Luján de Cuyo (Mendoza)

ASPECT AND ELEVATION: 980 m / 3,280 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.30 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

Hand-harvested. Double selection process. Destemming. Fermentation at a maximum temperature of 31°C (88°F) with wild yeasts. Pumpovers and delestage three times a day. Extended maceration for 35 days.

SERVING SUGGESTIONS

Red meats, such as lamb, venison and baby goat. It also pairs well with white meats, like chicken, duck and rabbit.

TASTING NOTE

This blend is characterized by its intense, brilliant ruby-red color. Its nose offers aromas of black fruits,spice and light vegetal notes that are due to the two Cabernets. Meanwhile, the other grapes add texture androundness to its mouth, where flavors of black fruits are followed by an excellent tension provided by its balanced natural acidity. It has an elegant, persistent finish and an exceptional aging potential (up to 20 years).

AWARDS & ACCOLADES

CABERNET SAUVIGNON LE

GRAPES: 95% Cabernet Sauvignon, 5% Malbec

PRODUCTION AREA: Gualtallary, Valle de Uco (Mendoza)

ASPECT AND ELEVATION: 1,300 m / 4,265 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.5 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 13 months in French oak (30% new, 70% second-use).

FORMAT (ML):

Hand-harvested. Double selection process. Destemming. Selected yeasts. Push-downs and two pump-overs a day. Fermented at a maximum temperature of 28°C (82°F). Extended maceration for 35 days.

SERVING SUGGESTIONS

Beef, pork, lamb, quail and other game birds, cream-based sauces.

TASTING NOTE

A wine of a deep red color that displays vibrant aromas of blueberries, tobacco and pepper with floral and spicy notes. The acidity is intense and balanced, and the oak is blended with elegant, fine-grained tannins. In addition, a subtle minerality provides freshness, enhancing the wine and resulting in a long finish.

AWARDS & ACCOLADES

MALBEC

GRAPES: 100% Malbec

PRODUCTION AREA: Paraje Altamira, Valle de Uco (Mendoza)

ASPECT AND ELEVATION: 1,150 m / 3,770 ft a.s.l. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

ALCOHOL CONTENT: 14.7 %

WINE MAKING PROCESS

RESIDUAL SUGAR:

TOTAL ACIDITY: 5.45 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: FORMAT (ML):

Carefully selected clusters. Cold maceration for three days and fermentation in concrete eggs. Extended maceration for 30 days.

AGING In new French oak barrels for 14 months.

SERVING SUGGESTIONS

Grilled, roasted or smoked preparations, spicy or hot dishes, red meats, pork, hard or smoked cheeses, grilled vegetables and fungi.

TASTING NOTE

A Malbec of great character and concentration that displays aromas and flavors of blackberries, blueberries, black olives and licorice. It has fine, compact, creamy-textured and extremely long tannins. It is an intense, deep wine with a full body and great aging potential.

AWARDS & ACCOLADES

TORRONTÉS

GRAPES:

PRODUCTION AREA: Paraje Altamira, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,150 m.a.s.l. / 3,770 ft. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 13 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 6 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: 100% in new French oak barrels for 6 months

FORMAT (ML):

Destemming, cooling down at 6°C (43°F) and maceration in the press with dry ice for 2 hours. Pressing at low pressure and fining. Fermentation in new French oak barrels and with selected yeasts.

SERVING SUGGESTIONS

Fish, shellfish and spicy, aromatic dishes from Indian, Chinese and Thai cuisines.

TASTING NOTE

A golden colored Torrontés with bright reflections. The nose is fragrant and complex, with hints of tropical fruits (especially lychee), citrus notes (such as lemon peel) and delicate floral aromas. The mouth is harmonious, with a balanced acidity that goes with some intense fruit flavors. It has a good, round body and a silky texture.

AWARDS & ACCOLADES

TORRONTÉS de raiz NARANJO

GRAPES: Moscato Giallo

PRODUCTION AREA: Colli Euganei, hills near Padua city

ASPECT AND ELEVATION: 300 meters above sea level

SOIL TYPE: Morainic and volcanic

TRAINING SYSTEM: Guyot

PLANTING DENSITY: 5000-5500 vines per hectare

HARVEST PERIOD: End of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 6,5% vol

RESIDUAL SUGAR: 95 g/ lit

TOTAL ACIDITY: 5,9 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Medium-sized

AGEING POTENTIAL: Two years

FORMAT (ML): 750

Selected grapes are harvested in late September. After a short period of maceration, the must is separated from the skins which are gently pressed. The must is stored at very low temperatures to prevent fermentation. Fermentation takes place in stainless steel for about two months then wine is cooled down and filtered before bottling.

SERVING SUGGESTIONS

While dessert is Moscato’s forte, cheese courses, charcuterie or antipasto plates can be perfect pairings. Its versatility and the lower alcohol make it an ideal aperitif candidate.

TASTING NOTE

Bright golden yellow, with a fine and long perlage. Fresh varietal flavours and high natural acidity. Notes of exotic fruit, orange zest, peach and apricot. Sweet, with hints of citrus fruit.

AWARDS & ACCOLADES

BLANCO de Gualtallary

GRAPES: Moscato Giallo

PRODUCTION AREA: Colli Euganei, hills near Padua city

ASPECT AND ELEVATION: 300 meters above sea level

SOIL TYPE: Morainic and volcanic

TRAINING SYSTEM: Guyot

PLANTING DENSITY: 5000-5500 vines per hectare

HARVEST PERIOD: End of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 6,5% vol

RESIDUAL SUGAR: 95 g/ lit

TOTAL ACIDITY: 5,9 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Medium-sized

AGEING POTENTIAL: Two years

FORMAT (ML): 750

Selected grapes are harvested in late September. After a short period of maceration, the must is separated from the skins which are gently pressed. The must is stored at very low temperatures to prevent fermentation. Fermentation takes place in stainless steel for about two months then wine is cooled down and filtered before bottling.

SERVING SUGGESTIONS

While dessert is Moscato’s forte, cheese courses, charcuterie or antipasto plates can be perfect pairings. Its versatility and the lower alcohol make it an ideal aperitif candidate.

TASTING NOTE

Bright golden yellow, with a fine and long perlage. Fresh varietal flavours and high natural acidity. Notes of exotic fruit, orange zest, peach and apricot. Sweet, with hints of citrus fruit.

AWARDS & ACCOLADES

WHITE BLEND

GRAPES: 38% Semillón, 34% Sauvignon Blanc, 28% Torrontés

PRODUCTION AREA: Paraje Altamira, Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,150 m.a.s.l. / 3,770 ft. (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 12 %

RESIDUAL SUGAR:

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: In French oak barrels (60% new, 40% seconduse) for 5 months.

FORMAT (ML):

Sauvignon Blanc and Semillón: Destemmed. Macerated in the press with dry ice for 4 hours (before pressing), pressing, fining for 36 hours. The Semillón was devatted to concrete eggs and the Sauvignon Blanc to barrels. Fermented with natural yeasts.

Torrontés: Destemmed. No maceration during pressing. Selected yeasts. Fermented in barrels. Once fermentation had finished, the wine was kept on lees for two months to improve the mouthfeel. Final blending and racking to oak barrels for four more months.

SERVING SUGGESTIONS

Fish, rabbit, Asian food and spicy and hot sauces.

TASTING NOTE

It has many aromatic layers, with floral and citrus notes that combine with hints of fresh grass, white fruits and orange. In the mouth, floral, fresh and fruity flavors are in perfect balance with the unctuousness of a successful aging in barrels. A wine with a mineral, persistent finish and a great aging potential.

AWARDS & ACCOLADES

ROSÉ DEL VALLE DE UCO

GRAPES: 60% Malbec, 40% Pinot Noir

PRODUCTION AREA: Valle de Uco, Mendoza

ASPECT AND ELEVATION: 1,050 m / 3,445 ft above sea level (average)

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Hand-harvested

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5 %

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.23 g/l

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

Hand-harvested. Grapes were refrigerated in a cold room for 24 hours. Malbec grapes were pressed along with bunches at low pressure, while Pinot Noir grapes underwent a 4-hour press maceration process. Fining. Fermentation in stainless steel tanks with selected yeasts at a 12-14°C (54-57°F) for 20 days.

SERVING SUGGESTIONS

Smoked salmon, Asian spicy food, grilled poultry, hard cheeses.

TASTING NOTE

A rosé with an elegant salmon color. The nose displays a fine floral profile with delicate aromas of dry fruits. On the mouth, its freshness and juicy acidity combine perfectly with currant and strawberry flavors. It has great balance and structure, and it can be enjoyed both on its own and with some food due to its pleasant tension on the palate.

AWARDS & ACCOLADES

Australia

VICTORIA

Warburn Estate was founded in 1968 and has been operating for almost 55 years to date. Today, with 4 generations in the making, Warburn is still a privately owned family business and is currently the 8th largest winery in Australia, exporting wines to almost 30 countries. Our 3rd and 4th generation family members work in various sectors of the business including export, marketing, cellar door, winemaking, administration and winery operations. The entire family are driven to continue their hard work and passion of making wine that all started from their fore fathers.

Launched in 2003, Gossips is Australia’s fastest growing wine under $7. The popularity of Gossips continues to grow and with a new look just launched – even more wine lovers will be enjoying their favourite drop. With 15 different wines to choose from in the range – there is a wine for everyone under the Gossips name.

Fruit is sourced from South East Australia, the wines are styled by our expert winemaking team to be easy drinking, fruit driven and soft on the palate. Wine consumers absolutely love it – it’s a major hit regardless of age and wine experience!

Our range includes:

Cabernet Merlot, Cabernet Sauvignon, Merlot, Shiraz Cabernet, Shiraz, Rosé, Sauvignon Blanc, Semillon Sauvignon Blanc, Chardonnay, Sweet Lips Moscato, Semillon Cahrdonnay, Sweet Lips Dolcetto & Syrah, Sweet Lips Pink Moscato.

SAUVIGNON BLANC

GRAPES: Sauvignon Blanc

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11.0%

RESIDUAL SUGAR: 2.97 g/L

TOTAL ACIDITY: 5.41g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with fresh salads and chicken style dishes. Salmon is also a great accompaniment.

TASTING NOTE

Pale lemon appearance, with ripe melon, green apple and light gooseberry aromas. Off dry, light bodied wine. Fresh citrus, grassy notes with clean and refreshing finish.

AWARDS & ACCOLADES

SEMILLON CHARDONNAY

GRAPES: Semillon Chardonnay

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11.5%

RESIDUAL SUGAR: 4.0g/L

TOTAL ACIDITY: 5.6g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with fresh salads and chicken style dishes. Salmon is also a great accompaniment.

TASTING NOTE

A fresh, zesty wine with a complex palate of ripe,tropical fruits. A crisp, refreshing finish.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: Chardonnay

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 1g/L

TOTAL ACIDITY: 6.5g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

Commonly enjoyed with a gourmet cheese board. Preferably a blue vein and double cream Brie. Chicken & Asian style dishes are a perfect pair.

TASTING NOTE

Fresh peach & melon flavours.

AWARDS & ACCOLADES

Bronze Medal at 2023 USA Wine Ratings

SEMILLON SAUVIGNON BLANC

GRAPES: Semillon Sauvignon Blanc

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11.0%

RESIDUAL SUGAR: 2g/L

TOTAL ACIDITY: 5.9g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our speciications, with low yields producing intenselylavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with beetroot salad, with goats cheese and pine nuts. Also a great pair with tapa style foods and BBQ Salmon.

TASTING NOTE

Passionfruit & guava aromas with herbal nuances. A fresh, zesty wine with a complex palate of ripe,tropical fruits. A crisp, refreshing finish.

AWARDS & ACCOLADES

PINOT GRIGIO

GRAPES: Pinot Grigio

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.7%

RESIDUAL SUGAR: 5.6g/L

TOTAL ACIDITY: 6.5g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with fish, chicken dishes and fresh salads.

TASTING NOTE

Aromas of fresh winter fruits with honeysuckle nuances. A fresh, zesty wine with a complex palate of ripe,tropical fruits. A crisp, refreshing finish.

AWARDS & ACCOLADES

SWEET LIPS MOSCATO

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 5.5%

RESIDUAL SUGAR: 96g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with spicy thai dishes, roast chicken and fresh desserts like New York cheesecake with berry drizzling.

TASTING NOTE

Floral scents combine with zesty lime and citrus notes. Vibrant, clean & fresh that is well balanced with a crisp finish.

AWARDS & ACCOLADES

SWEET LIPS PINK MOSCATO

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 5.5%

RESIDUAL SUGAR: 96g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

Ideal to start an evening celebration.

TASTING NOTE

A lifted nose of fresh strawberries & cream The palate displays cherries & strawberries. Finishing with a light spritz.

AWARDS & ACCOLADES

ROSÉ

GRAPES: Shiraz

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 0.6g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal wine all year round, particularly in the warmer months. Enjoyed with seafood dishes and tappa style foods.

TASTING NOTE

Fresh red fruit aroma’s. Explosive raspberry & red apple fruit flavours. Clean & refreshing on the finish.

AWARDS & ACCOLADES

SWEET LIPS DOLCETTO SYRAH

GRAPES: Dolcettto & Syrah

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 7.5%

RESIDUAL SUGAR: 78 g/L

TOTAL ACIDITY: 6.3g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with antipasto, red meat dishes and berry desserts.

TASTING NOTE

Fresh strawberries & raspberries. The rich palate of cherries & dark berries is balanced by a crisp acidity.

AWARDS & ACCOLADES

MERLOT

GRAPES: Merlot

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 2.0g/L

TOTAL ACIDITY: 5.7g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to antipasto platters and red meat dishes.

TASTING NOTE

Red berry fruits & spice. A rich, ripe & juicy palate of raspberry & plum fruit. Contains a smooth, warm finish.

AWARDS & ACCOLADES

CABERNET MERLOT

GRAPES: Cabernet Sauvignon & Merlot

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 1.6g/L

TOTAL ACIDITY: 6.5g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to red meat dishes.

TASTING NOTE

Medium bodied with delicate, plum berry fruit flavours and a well rounded structure.

AWARDS & ACCOLADES

SHIRAZ

GRAPES: Shiraz

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 2.0g/L

TOTAL ACIDITY: 5.4g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal pair with baked figs in prosciutto with Gorgonzola dolce followed by slow cooked lamb shanks.

TASTING NOTE

A perfectly balanced and spicy fruit symphony matched with soft, silky supple tannins.

AWARDS & ACCOLADES

Silver Medal at 2023 USA Wine Ratings

SHIRAZ CABERNET

GRAPES: Shiraz Cabernet

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 2.5g/L

TOTAL ACIDITY: 6.9g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to slow cooked beef Wellington and rich pasta dishes.

TASTING NOTE

Medium bodied with simple rustic blackberry flavours, some minty freshness and balanced tannins.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 1.6g/L

TOTAL ACIDITY: 6.3g/L

SERVING TEMPERATURE: 15-18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to roast lamb, pasta and beef Wellington.

TASTING NOTE

Rich with lovely berry fruit & wood flavours fused with choc-mint and backed by an excellent tannin structure.

AWARDS & ACCOLADES

Silver Medal at 2023 USA Wine Ratings

The Rumours brand is a favourite to a wide variety of consumers due to its broad range of variety, affordable price and eye-catching label.

The line up of colourful birds has received a great deal of attention Australia wide, with numerous requests for a picture of the Rumour spreading birds!

Rumours varietals and blends are styled for easy drinking and high enjoyment.

The line- up includes the very popular Moscato, Pinot Grigio, Cabernet Sauvignon, Merlot, Shiraz, Chardonnay & Pink Moscato.

Enjoyed as an aperitif with wine and cheese as well as a beautiful day time lunch and night time dinner.

PINOT GRIGIO

GRAPES: Pinot Grigio

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11.6%

RESIDUAL SUGAR: 2.5g/L

TOTAL ACIDITY: 6.9g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

Ready to enjoy now with spicy Thai food and other Asian dishes. White meats and seafood are other excellent partners.

TASTING NOTE

Flavours of spice and fresh green apple. A mineral crisp dry finish.

AWARDS & ACCOLADES

MOSCATO

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 5.9%

RESIDUAL SUGAR: 95g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to citrus desserts, thai dishes and great start to a celebration.

TASTING NOTE

Floral scents combine with fresh lime and citrus notes.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: Chardonnay

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT:

RESIDUAL SUGAR: 0.9g/L

TOTAL ACIDITY: 6.2g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to chicken, fish or salad dishes.

TASTING NOTE

Ripe peach and melon flavours. Creamy textured with a fresh crisp finish.

AWARDS & ACCOLADES

PINK MOSCATO

GRAPES: Pink Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 5.8%

RESIDUAL SUGAR: 95g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to berry desserts, and great start to a celebration.

TASTING NOTE

The palate displays cherry and strawberries, finishing with a light spritz.

AWARDS & ACCOLADES

SHIRAZ

GRAPES: Shiraz

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5%

RESIDUAL SUGAR: 2.0g/L

TOTAL ACIDITY: 5.4g/L

SERVING TEMPERATURE: 15-18 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to red meat dishes.

TASTING NOTE

Sweet red berry fruit flavours, silky cocoa tanins giving this wine great length.

AWARDS & ACCOLADES

MERLOT

GRAPES: Merlot

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.9%

RESIDUAL SUGAR: 2.0g/L

TOTAL ACIDITY: 5.7g/L

SERVING TEMPERATURE: 15-18 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to red meat dishes.

TASTING NOTE

Flavoursome palate of cherry, raspberry complemented with smooth lengthy tannins.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.6%

RESIDUAL SUGAR: 1.6g/L

TOTAL ACIDITY: 6.3g/L

SERVING TEMPERATURE: 15-18 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely- flavoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

An ideal accompaniment to red meat dishes.

TASTING NOTE

Ripe berry fruits with silky tannins and chocolate flavours.

AWARDS & ACCOLADES

A collaboration between Warburn Estate’s experienced winemakers and Australia’s leading flavourists, we have created four on trend wine-based products.

All four fruit flavoured wines are enjoyed in various ways- on it’s own chilled, garnished with fruit of apart of a cocktail mix. These wines can be enjoyed by the pool, at a BBQ or at the beach. Simply add any twist to your favourite flavour!

Our range includes;

Hibiscus, Pomegranate & Lime

Mango, Elderflower & Passionfruit

Pineapple, Coconut & Mexican Lime

Peach, Raspberry & Vanilla

Hibiscus, Pomegranate & Lime

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 8.0%

RESIDUAL SUGAR: 88.0g/L

TOTAL ACIDITY: 6.7g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

Enjoy this easy drinking, refreshing and lightly spritzed wine well chilled.

TASTING NOTE

This moderately sweet wine is lower in alcohol and has an aromas of Hibiscus and Pomegranate notes, finishing with Lime hints.

AWARDS & ACCOLADES

Mango, Elderflower & Passionfruit

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 8.0%

RESIDUAL SUGAR: 88.0g/L

TOTAL ACIDITY: 6.7g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

Enjoy this easy drinking, refreshing and lightly spritzed wine well chilled.

TASTING NOTE

This moderately sweet wine is lower in alcohol and has an aromas of Mango and Elderflower notes, finishing with Passionfruit hints.

AWARDS & ACCOLADES

Pineapple, Coconut & Mexican Lime

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 8.0%

RESIDUAL SUGAR: 88.0g/L

TOTAL ACIDITY: 6.7g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

Enjoy this easy drinking, refreshing and lightly spritzed wine well chilled.

TASTING NOTE

This moderately sweet wine is lower in alcohol and has an aromas of Pineapple and Coconut notes, finishing with Mexican Lime hints.

AWARDS & ACCOLADES

Peach, Raspberry & Vanilla

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 8.0%

RESIDUAL SUGAR: 88.0g/L

TOTAL ACIDITY: 6.7g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines from South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely-favoured grapes of outstanding quality. Matured in stainless steel tanks.

SERVING SUGGESTIONS

Enjoy this easy drinking, refreshing and lightly spritzed wine well chilled.

TASTING NOTE

This moderately sweet wine is lower in alcohol and has an aromas of Peach and Raspberry notes, finishing with Vanilla hints.

AWARDS & ACCOLADES

Wine Gang is destined to be a hit with consumers that enjoy an easy drinking style, Wine Gang is easy to drink and a lot of fun to be around. The team at Warburn recommend that you enjoy it with your chosen gang.

This range is created for regular wine drinkers that enjoy a smooth and refreshing wine at a reasonable price. Fruit is sourced from Australia in cool climate conditions that create rich and juicy fruit flavours.

Our range includes; Pinot Grigio, Chardonnay, Sauvignon Blanc, Moscato, Rosè, Shiraz and Cabernet Sauvignon.

PINOT GRIGIO

GRAPES: Pinot Grigio

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11%

RESIDUAL SUGAR: 2.9g/L

TOTAL ACIDITY: 6.2g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

This wine is hand-crafted from specially selected grapes grown in South Eastern Australia with a portion of Marlborough fruit.

SERVING SUGGESTIONS

An ideal accompaniment to seafood and Asian style foods. Ready for enjoyment now. Serve chilled.

TASTING NOTE

The wine has a crisp minerally palate with flavours of apple and spice.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: Chardonnay

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 0.9g/L

TOTAL ACIDITY: 6.5g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

Perfect foil for the spiciness of Thai food and other light Asian dishes. White meats and seafood are other excellent partners.

TASTING NOTE

Crisp citrus lime flavours with hints of stone fruit balanced by vanillin oak characters.

AWARDS & ACCOLADES

SAUVIGNON BLANC

GRAPES: Sauvignon Blanc

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 11%

RESIDUAL SUGAR: 0.9g/L

TOTAL ACIDITY: 6.2g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

This wine is hand-crafted from specically selected fruit grown in Australia with a portion of Marlborough, New Zealand.

SERVING SUGGESTIONS

An ideal accompaniment to seafood, smoked salmon and fresh Asian Cuisines. Ready for enjoyment now. Serve chilled.

TASTING NOTE

Tropical and grassy flavours.

AWARDS & ACCOLADES

MOSCATO

GRAPES: Moscato

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 5.5%

RESIDUAL SUGAR: 96g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

An ideal accompaniment to citrus desserts, thai dishes and a great start to a celebration.

TASTING NOTE

Vibrant, clean and fresh on the palate with a crisp acid finish.

AWARDS & ACCOLADES

ROSÉ

GRAPES: Shiraz

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 0.6g/L

TOTAL ACIDITY: 6.1g/L

SERVING TEMPERATURE: 7-10 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

An ideal wine all year round. Serve with a cheese platter on a lovely afternoon in the sun or with appetisers.

TASTING NOTE

Explosive raspberry and red apple fruit flavours. Clean and refreshing on the finish.

AWARDS & ACCOLADES

SHIRAZ

GRAPES: Shiraz

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 2.0g/L

TOTAL ACIDITY: 5.4g/L

SERVING TEMPERATURE: 15-18 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

Grapes are specially selected from small parcels of vines in South Eastern Australia. The vines are carefully cultivated to our specifications, with low yields producing intensely flavoured grapes of outstanding quality.

SERVING SUGGESTIONS

An ideal accompaniment to red meat dishes and grazing platters.

TASTING NOTE

Sweet cherry fruit flavours with silky cocoa, chocolate tanins. Balanced acid gives this wine great length.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Riverina

ASPECT AND ELEVATION:

SOIL TYPE: Clay limestone

TRAINING SYSTEM: Single cordon

PLANTING DENSITY: High

HARVEST PERIOD: February to late April

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 1.6g/L

TOTAL ACIDITY: 6.3g/L

SERVING TEMPERATURE: 15-18 °C

RECOMMENDED GLASS:

AGEING POTENTIAL: 1 to 2 years

FORMAT (ML): 750

This wine is hand-crafted from specially selected grapes grown in South Eastern Australia with a portion of Marlborough fruit.

SERVING SUGGESTIONS

Red meat dishes such as slow cooked oxtail ragu sided with roasted golden butter potatoes.

TASTING NOTE

Full, round and velvety, displaying cinnamon and spice. Balanced with soft fine tannins, it evolves into a pleasant round finish.

AWARDS & ACCOLADES

Our philosophy is that great wine begins in the vineyard and should reflect the region where the grapes that made it are grown. Achieving this must involve both vineyard and winery.

In the vineyard, it means thoughtful site selection, vine maturity and a move towards sustainable, biological farming practices that deliver exceptional fruit quality and real environmental benefits. It also involves an increasing embrace of single vineyard wines.

Let

SEMILLON SAUVIGNON BLANC

GRAPES: Semillon Sauvignon Blanc

PRODUCTION AREA: Select vineyards in the Riverina

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.0%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.0g/L

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: Up to 2 years

FORMAT (ML):

The juice was fermented cold to retain fruit flavour and freshness before being clarified and bottled.

SERVING SUGGESTIONS

TASTING NOTE

The nose shows lime and tropical fruits while the palate is plenty of lychee and passion fruit, followed by a refreshing acidity.

AWARDS & ACCOLADES

MOSCATO

GRAPES:

PRODUCTION AREA: South Eastern Australia

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 8.0%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.0g/L

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: Best while young and fresh but will cellar for many years.

FORMAT (ML):

The fruit was picked and pressed cold in new state of the art bag presses. Juice was left to settle naturally and then racked clean. The wine was fermented cold to retain fresh fruit characters. Fermentation was stopped once a balance was reached between alcohol, sweetness, acidity and bubbles.

SERVING SUGGESTIONS

Perfect for BBQ’s or try with lamb shanks. Vegan.

TASTING NOTE

Pale straw in colour with a lively green tinge. The nose smells of freshly crushed grapes. The palate is lively and fresh as one would expect from a frizzante style wine. The palate tastes of fresh honey with just a squeeze of lemon juice.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: Semillon Sauvignon Blanc

PRODUCTION AREA: Select premium vineyards

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.55%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.16g/L

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: In a good cellar this wine will last for 2-3 years.

FORMAT (ML):

A large percentage of juice was handled oxidatively. This develops a richer and riper stone fruit spectrum in the resultant wine.

Fermentation on oak allows for quicker and greater integration between the fruit and oak for a harmonious balance. Some parcels are left au naturel to go through malolactic fermentation, further softening the acid profile. The wines are left on light primary and secondary lees to add creaminess and weight.

SERVING SUGGESTIONS

A lovely luscious Australian Chardonnay!

TASTING NOTE

Pale straw yellow hue. A bouquet of white nectarine and pineapple, as well as underlying vanilla oak, complementing the overall freshness of the wine. Soft and creamy palate, with textural notes as well as concentrated stone fruits. Oak is well integrated, as well as gentle acid, overall tying into a round, generous finish.

AWARDS & ACCOLADES

GRAPES:

PRODUCTION AREA:

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

SHIRAZ

ALCOHOL CONTENT: 14.0%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.2g/L

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: Ready for immediate enjoyment and may be cellared for the short term.

FORMAT (ML):

Harvesting of fruit to achieve optimum berry flavours and plush tannins. A cool ferment on skins for 5-6 days. Gently pressed to maintain softness, freshness and maximise fruit drive.

SERVING SUGGESTIONS

Enjoy with a plate of spaghetti bolognese, your favourite grilled BBQ meats or a chicken parmigiana.

TASTING NOTE

With a bright red appearance, this youthful Shiraz exhibits a chorus of juicy red berries flavours with layers of spice and a soft tannin finish.

AWARDS & ACCOLADES

SWEET JUICY RED

GRAPES: Semillon Sauvignon Blanc

PRODUCTION AREA: Select premium vineyards

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.0%

RESIDUAL SUGAR:

TOTAL ACIDITY: 6.3g/L

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL: A wine to be enjoyed whilst fresh and youthful.

FORMAT (ML):

Fruit is selected that is exhibiting the flavours of fresh berry and balanced ripeness. The grapes are crushed and fermented on skins at 22-24C for 5-6 days to enable the wine to gain the ripe red colours and flavours from the fruit.

SERVING SUGGESTIONS

Enjoy this medium bodied sweet wine with friends and family over a plate of tapas, a picnic by the river or on the BBQ in the backyard.

TASTING NOTE

Full of vibrant cherry and berry fruit flavours with just a hint of spice that enhances the sweetness and length of the palate making for a flavoursome wine.

AWARDS & ACCOLADES

We are a 100% family winery that seeks to continue the dream of our grandfather Pedro Etcheberry, a French agronomist, who believed in the Chilean wine industry since 1955.

Decades later, our father, Pedro Félix de Aguirre and our mother, Ana María Etcheberry joined this idea and gave a fresh spirit to our grandfather’s desire.

Our Flamenco wine collection is our number 1 selling International wine range. These wines are fruit forward and drinkable pool side or by the beach. Resort style wines that pair with a wide variety of lunch and dinner menus

GRAPES:

PRODUCTION AREA:

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

SAUVIGNON BLANC

ALCOHOL CONTENT: 12,5%

RESIDUAL SUGAR: 2,00 g/L

TOTAL ACIDITY: 3,55 g/L

SERVING TEMPERATURE: 10ºC - 12°C

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

WINE MAKING PROCESS

The grapes were harvested in late February. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11 ° to 13 °C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.

SERVING SUGGESTIONS

TASTING NOTE

Our Sauvignon Blanc has a light lemon yellow color. Its prominent aromas of lime, citric fruit and white flowers combine perfect with its flavor. In the palate is crispy, refreshing and persistent. It matches with appetizers, ceviche, seafood and green salads.

AWARDS & ACCOLADES

PINOT GRIGIO

GRAPES:

PRODUCTION AREA: Villa Alegre

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: 2,80 g/L

TOTAL ACIDITY: 3,54 g/L

SERVING TEMPERATURE: 10ºC - 12°C

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

The grapes were harvested at the end of March. The must is fermented in stainless steel tanks, with yeast selected at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.

SERVING SUGGESTIONS

Serve between 10-12°C.

TASTING NOTE

Our Pinot Grigio has a straw yellow color with light golden tones with an aroma of peach, red apple with floral notes. On the palate it is a wine with body and medium acidity with a round finish. Ideal as an appetizer, foi gras, grilled tuna, chicken with white sauce.

AWARDS & ACCOLADES

GRAPES:

PRODUCTION AREA:

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

ROSÉ

ALCOHOL CONTENT: 13,0%

RESIDUAL SUGAR: 2,50 g/L

TOTAL ACIDITY: 3,60 g/L

SERVING TEMPERATURE: 10ºC - 12°C

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

WINE MAKING PROCESS

The grapes were harvested in mid-March. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 11° to 13°C for a period of ten to fifteen days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.

SERVING SUGGESTIONS

TASTING NOTE

Our Rosé has a bright salmon color. Its aromas are fresh and sweet, with strawberries and cherries notes. The palate is balanced with red fruit character. The finish is fresh and persistent. It matches appetizers, white meats, salads and sweet desserts.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES:

PRODUCTION AREA: Villa Alegre

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 12,5%

RESIDUAL SUGAR: 2,80 g/L

TOTAL ACIDITY: 3,40 g/L

SERVING TEMPERATURE: 16ºC - 18°C

RECOMMENDED GLASS:

AGEING POTENTIAL: FORMAT (ML):

The grapes were harvested in the middle of April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.

SERVING SUGGESTIONS

TASTING NOTE

Our Cabernet Sauvignon has a rich and concentrated ruby-violet colour. The smell has Blackcurrant and black cherries. Elegant with good balance. Its tannins are soft and mature. A great choice to match with red meats, fine herbs based dishes or mature cheeses.

AWARDS & ACCOLADES

GRAPES:

PRODUCTION AREA:

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

MERLOT

ALCOHOL CONTENT: 12,5%

RESIDUAL SUGAR: 2,90 g/L

TOTAL ACIDITY: 3,52 g/L

SERVING TEMPERATURE: 16ºC - 18°C.

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

WINE MAKING PROCESS

The grapes were harvested in the middle of April. The must is fermented in stainless steel tanks, with selected yeasts at temperatures ranging from 26° to 28°C for a period of seven days. Before bottling, the wines are carefully stabilized and filtered to keep all the fruit.

SERVING SUGGESTIONS

TASTING NOTE

Our Merlot has a bright ruby–violet color. The wine has intense with abundant notes of ripe red fruits, plum and pepper hints. Its tannins are sweet and velvety. It has a long and lingering finish. Ideal as a company for roast beef, pork, pasta and fresh cheese.

AWARDS & ACCOLADES

California

CENTRAL VALLEY

Bronco Wine Co. prides itself on having achieved vertical integration within the wine industry. With 30+ years’ experience we have gained invaluable knowledge of how this industry works both inside and out. This unique insight allows us to offer various services to customers wanting to capitalize on our knowledge and expertise to achieve their wine industry goals.

Fox Brook Winery makes wines that aim to titillate the tongue and stimulate the senses. Whether you select a jammy Fox Brook Winery Cabernet Sauvignon, a lightly floral Fox Brook Winery Moscato, or a berry-rich Fox

Brook Winery White Zinfandel, a delightful taste experience awaits.

CABERNET SAUVIGNON

GRAPES: 80% Cabernet Sauvignon, 20% Proprietor’s Dry Red

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 3.61 g/L

TOTAL ACIDITY: 5.55 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml and 1.5L

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

Pairs well with a variety of rich-flavored foods such as grilled tri-tip, mushroom-glazed pork loin, cheeses, and dark chocolate.

TASTING NOTE

With the taste of jammy berries, rich ripe plum and a touch of spice, this Cabernet Sauvignon is made to please.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: 91% Chardonnay, 4% Viogner, 3% Symphony, 2% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.9%

RESIDUAL SUGAR: 7.01 g/L

TOTAL ACIDITY: 4.78 g/

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml and 1.5L

Fermented to dry in stainless steel tanks. Specific lots are chosen to be aged on oak chips and/or in barrel. Time spent aging on oak chips varies. Barrel lots are aged for 9 months. The blend is a proprietary blend of oaked and stainless-steel lots. Specific lots are chosen for malolactic fermentation and are a small percentage of the blend. Wine is stabilized and then filtered before bottling.

SERVING SUGGESTIONS

Pair with appetizers such as smoked salmon, crab cakes, and oysters. Also, complements cheeses such as provolone and mild cheddar.

TASTING NOTE

Fruit forward with only a touch of oak, this wine has aromas of apple and pear with the sweetness of honey. It’s light-bodied and easy to drink, with a smooth finish.

AWARDS & ACCOLADES

90 points, Gold Medal; 2018 Orange County Wine Society Wine Competition.

MERLOT

GRAPES: 76.49% Merlot, 23.51% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 5.01 g/L

TOTAL ACIDITY: 5.69 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

Pair this wine with roasted lamb, spaghetti Bolognese and grilled vegetables.

TASTING NOTE

This medium-bodied Merlot tastes of jammy berries, with touches of vanilla, chocolate, and spice, and has a lingering finish.

AWARDS & ACCOLADES

SHIRAZ

GRAPES: 76% Shiraz, 24% Proprietor’s Dry Red

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.9%

RESIDUAL SUGAR: 4.85 g/L

TOTAL ACIDITY: 4.78 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml L

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

Pair this Shiraz with prime rib, pizza and aged cheddar cheeses.

TASTING NOTE

This is a dark, deep, and remarkably rich wine with fruit-forward flavors of blackberry, plum and a hint of oak. Smooth tannins carry into a luscious finish.

AWARDS & ACCOLADES

SWEET RED

GRAPES: 54.7% Shiraz, 21.8% Merlot, 23.5% mixed Red

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 10%

RESIDUAL SUGAR: 66.57 g/L

TOTAL ACIDITY: 6 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This wine is luscious when served with seafood, shellfish, pork, cheese, poultry, and desserts.

TASTING NOTE

A summertime wine that is inviting with rich fruit aromas, our Sweet Red is light but delicious.

AWARDS & ACCOLADES

PINOT GRIGIO

GRAPES: 75% Pinot Grigio, 25% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 10.49 g/L

TOTAL ACIDITY: 5.34 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml L

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

Pairs well with a variety of flavorful foods. Try with smoked Gouda cheese, spicy Thai curry, or seasoned vegetables.

TASTING NOTE

This Pinot Grigio is a smooth, crisp, medium-bodied wine with fresh fruit aromas of apple and pear accompanied by a hint of honey and candied caramel.

AWARDS & ACCOLADES

MOSCATO

GRAPES: 74% Muscat Blanc, 21% Symphony, 3% Muscat

Alexandria, 2% Proprietor’s Dry White

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 10%

RESIDUAL SUGAR: 65 g/L

TOTAL ACIDITY: 5.59 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

Pairs well with Szechuan, Thai, or Vietnamese cuisine.

TASTING NOTE

This Moscato has aromas of honeysuckle and orange blossom accompanied by sweet flavors of apricot and peach.

AWARDS & ACCOLADES

WHITE ZINFANDEL

GRAPES: 75% Zinfandel, 25% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 10.5%

RESIDUAL SUGAR: 41.32 g/L

TOTAL ACIDITY: 6.74 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml and 1.5L

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

Pair this White Zinfandel with spicy Asian and Latin cuisine.

TASTING NOTE

This is a pale pink wine with aromas of strawberries, raspberries and fresh peach. The taste of sweet and juicy fruits is apparent with each sip, making this a refreshing wine for any time of the year.

AWARDS & ACCOLADES

There is no lake. Sometimes a crane comes by. But we liked Fred’s drawing and it was free and our motto is “Every Penny to the Grape”, and there you have it.

We are extravagant in our care for our grapes. We spare no expense in creating the optimal soil for our vineyards. We invest in the very latest, state of the art - real expensive - technology to craft a wine that is varietally correct with flavor and body. We call it Crane Lake, and as you know every penny to the grape.

WHITE ZINFANDEL

GRAPES: 75% Zinfandel, 23% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 10.5%

RESIDUAL SUGAR: 39.29 g/L

TOTAL ACIDITY: 6.8 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml and 1.5L

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine is an easy sipping wine that also pairs well with a wide variety of foods ranging from crab cakes or pate to spicy Asian dishes, glazed ham, and grilled sea bass.

TASTING NOTE

Light pink wine with floral and tropical aromas: flavors of strawberry, peach and raspberry: with a touch of sweetness.

AWARDS & ACCOLADES

MOSCATO

GRAPES: 76% Muscat, 24% Proprietor’s Dry White

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 10%

RESIDUAL SUGAR: 69.06 g/L

TOTAL ACIDITY: 5.29 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine can be sipped by itself, but is complementary to a number of foodss. With appetizers try prosciutto, melon, brie cheese, or smoked salmon. For a main course I suggest baked ham, grilled red snapper or chicken.

TASTING NOTE

This sweet wine is light in color with floral aromas including notes of orange blossom, jasmine and honeysuckle. Flavors include peach, melon and spice.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: 93% Chardonnay 7% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 6.57 g/L

TOTAL ACIDITY: 5.11 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 187ml, 750ml and 1.5L

Fermented to dry in stainless steel tanks. Specific lots are chosen to be aged on oak chips and/or in barrel. Time spent aging on oak chips varies. Barrel lots are aged for 9 months. The blend is a proprietary blend of oaked and stainless-steel lots. Specific lots are chosen for malolactic fermentation and are a small percentage of the blend. Wine is stabilized and then filtered before bottling.

SERVING SUGGESTIONS

This wine pairs well with crab cakes, grilled salmon, baked chicken, pork and raviolis in a cream sauce.

TASTING NOTE

This wine is a light straw color, with pear, melon and vanilla aromas. Citrus and green apple flavors, with a silky mouth feel. Well balanced and structured; lingering after taste.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: 76% Cabernet Sauvignon, 9% Ruby Cabernet, 15% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 4.95 g/L

TOTAL ACIDITY: 5.76 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 187ml, 750ml and 1.5L

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This wine pairs well with aged cheddar and gouda cheeses. Also try it with leg of lamb, rib eye steak or pasta in a marinara sauce.

TASTING NOTE

Rich color with notes of blackberry, cherry, raspberry and vanilla. Tannins are soft and layered.

AWARDS & ACCOLADES

MALBEC CRANE LAKE ®

GRAPES: 76.5% Malbec, 23.5% Proprietor’s Dry Red

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 5.69 g/L

TOTAL ACIDITY: 5.81 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions FORMAT (ML): Available in 750ml

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

A willing parter to a variety of foods - favorites include leg of lamb, sausage, duck, pasta in a red sauce, and grilled steak.

TASTING NOTE

This dark full-bodied wine has aromas of plum and blackberry. There are flavors of raspberry and cherry with soft tannins providing a pleasant lingering finish.

AWARDS & ACCOLADES

MERLOT CRANE LAKE ®

GRAPES: 76% Merlot, 24% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 4.17 g/L

TOTAL ACIDITY: 5.73 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 187ml, 750ml and 1.5L

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This wine pairs well with prime rib, lamb shanks, swordfish or any Italian pasta.

TASTING NOTE

Fruit forward profile, including blackberry, cherry and vanilla spice. The finish is loong and soft with silky tannins.

AWARDS & ACCOLADES

BRUT SPARKLING WINE CRANE LAKE ®

GRAPES: 55.76% French Colombard, 35.79% Chardonnay, 8.45% Proprietor’s Dry White

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.0%

RESIDUAL SUGAR: 23.5 g/L

TOTAL ACIDITY: 7.5 g/L

SERVING TEMPERATURE: 40-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 187ml and 750ml

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine pairs well with smoked salmon, stuffed mushrooms, Brie, and Edam cheeses. Also, try this wine with crab, lobster or creamy pasta with shrimp.

TASTING NOTE

This light colored wine has aromas of apple and citrus. On the palate there are flavors of melon and pear. The finish is crisp.

AWARDS & ACCOLADES

PETITE SIRAH CRANE LAKE ®

GRAPES: 81% Petite Sirah, 19% Proprietor’s Dry Red

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 5.05 g/L

TOTAL ACIDITY: 5.47 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This wine pairs well with Beef Bourguignon, roast pork tenderloin, rib eye steak and lamb stew.

TASTING NOTE

This wine is ruby purble colored; notes of blackberry, plums and spice predominate the nose and flavors. The tannins give a soft, full mouth feel.

AWARDS & ACCOLADES

PINOT GRIGIO CRANE LAKE ®

GRAPES: 75% Pinot Grigio, 25% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 10.27 g/L

TOTAL ACIDITY: 4.87 g/L

SERVING TEMPERATURE: 40-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 187ml, 750ml and 1.5L

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine can be sipped by itself, or enjoyed with a variety of foodds. For starters, this wine goes well wiith steamed clams, crab cakes and scallop bisque. For the main course, one might try pork tenderloin, roasted chicken, seared Ahi Tuna or pasta in a cream sauce.

TASTING NOTE

Light in color, this Pinot Grigio has aromas of pineapple and pear. Complex flavors include green apple, citrus and melon. Clean, soft finish.

AWARDS & ACCOLADES

PINOT NOIR CRANE LAKE ®

GRAPES: 82% Pinot Noir, 18% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 4.27 g/L

TOTAL ACIDITY: 5.64 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml and 1.5L

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This graceful wine is multifaceted. It can be enjoyed by itself, but is excellent with appetizers and main courses. The wine pairs with Brie, smoked salmon, roast beef, leg of lamb, duck and grilled swordfish.

TASTING NOTE

This ruby-colored wine has aromas that include raspberry and violets. Flavors of cherry and plum lead to a soft velvety finish.

AWARDS & ACCOLADES

RED WINE BLEND CRANE LAKE ®

GRAPES: 10.98% Zinfandel, 9.94% Merlot, 7.16% Cabernet

Sauvignon, 24.34% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 16.33 g/L

TOTAL ACIDITY: 6.05 g/L

SERVING TEMPERATURE: 55-65 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 5 years under proper conditions

FORMAT (ML): Available in 750ml

Juice goes through primary fermentation in stainless steel with controlled temperatures. Once fermentation is complete, wine is racked and then inoculated for malolactic fermentation. At the end of the fermentation, wine is centrifuged and filtered. Thirteen percent of the blend is barrel aged in American oak. Barrel aged lots vary in the time spent in barrel before blending into larger blends. Before wine is bottled, it is stabilized, filtered and the O2 is decreased to less than 1.0ppm.

SERVING SUGGESTIONS

This wine pairs well with Beef Bourguignon, leg of lamb and roast pork tenderloin.

TASTING NOTE

This wine is rich in color with notes of blackberry, plum and raspberry: tannins and fruit marry well with a long finish.

AWARDS & ACCOLADES

RIESLING CRANE LAKE ®

GRAPES: 95% Riesling, 5% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 11%

RESIDUAL SUGAR: 32.31 g/L

TOTAL ACIDITY: 5.58 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine is an excellent aperitif, yet it pairs well with a number of different foods. Try it with New England clam chowder, smoked salmon, Chinese chicken salad, roasted duck, or scallops in a cream sauce.

TASTING NOTE

This light-colored wine displays aromas of honeysuckle and orange blossom; flavors include green apple and peach; the finish is mildly sweet, crisp, and lingering.

AWARDS & ACCOLADES

SAUVIGNON BLANC CRANE LAKE ®

GRAPES: 76% Sauvignon Blanc, 24% Proprietor’s Blend

PRODUCTION AREA: California

ASPECT AND ELEVATION: Varies

SOIL TYPE: Well draining, deep sandy loam

TRAINING SYSTEM: Varies

PLANTING DENSITY: Varies

HARVEST PERIOD: August through October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: 8.36 g/L

TOTAL ACIDITY: 5.75 g/L

SERVING TEMPERATURE: 45-50 degrees Fahrenheit

RECOMMENDED GLASS: 5 oz or 147 ml

AGEING POTENTIAL: 2 years under proper conditions

FORMAT (ML): Available in 750ml

Fermented to dry in stainless steel tanks. No oak aging is used for any components of this blend.

SERVING SUGGESTIONS

This wine pairs well with apples and pears. For the main course, try it along wiith baked chicken, grilled Ahi tina or Coquilles St. Jacques.

TASTING NOTE

This Sauvignon Blanc has notes of melon, citrus, apple and lemongrass, providing a lingering, soft finish.

AWARDS & ACCOLADES

Italy

FRIULI-VENEZIA GIULIA

With over a century of history behind her, Piera has chosen to harness the knowledge of three generations and set out on a new adventure, focusing on selecting the best vines and producing stylish, modern wines which are a pleasure to drink and share.

REFINED ROSÉ WINE

Light spirit for a perfect flavor

PROSECCO DOC ROSÉ

MILLESIMATO BRUT NATURE

GRAPE VARIETIES ALCOHOL CONTENT

87% Glera & 13% Pinot Noir 12% vol

PRODUCTION AREA RESIDUAL SUGAR

Prosecco Doc in Friuli – Venezia Giulia <3 g/lit

SOIL TYPE TOTAL ACIDITY

Floodplain, stony 5,7 g/ lit

TRAINING SYSTEM SERVING TEMPERATURE

Glera: Capuchin (twice rammed);

Pinot Nero: guyot 6 - 8° C

PLANTING DENSITY RECOMMENDED GLASS

High Chalice for sparkling wines

HARVEST PERIOD AGEING POTENTIAL

Glera: in mid-September

Pinot Noir: in early September Two years

RELEASE FORMAT (ml)

Beginning of spring 750

VINIFICATION

The Pinot Noir ferments with the skins for about 15 days at controlled temperatures of 23-24 °C. Whereas the Glera grapes are processed in a white wine-making process under controlled temperature, using a selection of autochthonous yeasts. Once the cuvée has been created, moussing and aging takes place on fine lees for about 120 days under controlled temperatures. Charmat Method.

ORGANOLEPTIC CHART

The distinct red of the Pinot Noir is softened by the white of the Glera, creating a delicate and subtle shade. The perlage shows a multitude of fine and persistent bubbles. The typical prosecco bouquet blends with delicate scents of wild strawberry and raspberry of the Pinot Noir. It is soft and full-flavored boosting a fresh aroma of violets and berries.

FOOD PAIRING

An excellent aperitif, which pairs well with appetizers, gourmet finger foods and delicious seafood.

Clâr De Lune wines combine the harmony of taste with the elusive charm of colour. Each glass reveals its seductive freshness, in the brilliant reflections captured in the glass like moonbeams, in the delicate aromas and elegance of each tasting.

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PROSECCO DOC ROSÉ

MILLESIMATO BRUT NATURE

GRAPES: 87% Glera & 13% Pinot Noir 12% vol

PRODUCTION AREA: Prosecco Doc in Friuli – Venezia Giulia

ASPECT AND ELEVATION:

SOIL TYPE: Floodplain, stony

TRAINING SYSTEM: Glera: Capuchin (twice rammed);

Pinot Nero: guyot

PLANTING DENSITY: High

HARVEST PERIOD: Glera: in mid-September

Pinot Noir: in early September

WINE MAKING PROCESS

ALCOHOL CONTENT: 12%

RESIDUAL SUGAR: <3 g/lit

TOTAL ACIDITY: 5,7 g/ lit

SERVING TEMPERATURE: 6 - 8°C

RECOMMENDED GLASS: Chalice for sparkling wines

AGEING POTENTIAL: Two years

FORMAT (ML): 750

The Pinot Noir ferments with the skins for about 15 days at controlled temperatures of 23-24 °C. Whereas the Glera grapes are processed in a white wine-making process under controlled temperature, using a selection of autochthonous yeasts. Once the cuvée has been created, moussing and aging takes place on fine lees for about 120 days under controlled temperatures. Charmat Method.

SERVING SUGGESTIONS

An excellent aperitif, which pairs well with appetizers, gourmet finger foods and delicious seafood.

TASTING NOTE

The typical prosecco bouquet blends with delicate scents of wild strawberry and raspberry of the Pinot Noir. It is soft and fullflavored boosting a fresh aroma of violets and berries.

AWARDS & ACCOLADES

ROSATO FRIULI DOC GRAVE

GRAPES: Blend of red grapes

PRODUCTION AREA: Friuli Grave

ASPECT AND ELEVATION:

SOIL TYPE: Clay with stones

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD:

WINE MAKING PROCESS

ALCOHOL CONTENT: 13%

RESIDUAL SUGAR: Less than 1 g/lit

TOTAL ACIDITY:

SERVING TEMPERATURE: 10/12 °C

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML):

The harvest, takes place during the end of September, is followed by light maceration on the skins and natural fermentation in small tanks. Aging in stainless steel tanks with the lees precedes an aging in bottles for some months.

SERVING SUGGESTIONS

Perfect to pair with seafood and shellfish, fresh cold cuts and white meat. Try also with white-rind cheese with pear sauce.

TASTING NOTE

Peach flowers pink color, clear and bright. An expansive bouquet with fresh and wide scents of small red fruits, cherry, grapefruit, dried rose and soil. Sapid and mineral notes with spicy hints. The taste is velvety and tapered, persuasive and delicate. The finish is long and persistent.

AWARDS & ACCOLADES

Like gems, hand cut by a sculptor, 075 Carati sparkling wines know how to make any moment in company special. From pre-dinner drinks to right through a meal, the wide range of sparkling bubbles combines style and elegance, from the most classic Prosecco DOC to sparkling versions of native grapes and original blends. Aromas and nuances to pair with the most varied drinking occasions.

MOSCATO

GRAPES: Moscato Giallo

PRODUCTION AREA: Euganean Hills

ASPECT AND ELEVATION:

SOIL TYPE: Morainal, volcanic

TRAINING SYSTEM: Guyot

PLANTING DENSITY: High

HARVEST PERIOD: End of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 6,5% vol

RESIDUAL SUGAR: 95 g/ lit

TOTAL ACIDITY: 5,9 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750

Late harvest, by hand, with selection of grapes. It then briefly rests on the skins, is softly pressed, and the must is naturally decanted at low temperatures. Prise de mousse and subsequent aging on fine lees take place in pressure tanks over about two months.

SERVING SUGGESTIONS

It is perfect with all kinds of pastries and chocolate. Excellent with Christmas desserts.

TASTING NOTE

Bright golden yellow with a fine and persistent perlage. Typical “variety aroma” with hints of exotic fruit and orange peel, peach and apricot. Sweetish, with slight zesty hints.

AWARDS & ACCOLADES

PROSECCO D.O.C. BRUT

GRAPES: Glera

PRODUCTION AREA: Prosecco DOC Area

ASPECT AND ELEVATION:

SOIL TYPE: Morainal

TRAINING SYSTEM: Double guyot

PLANTING DENSITY:

HARVEST PERIOD: First half of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 11% vol

RESIDUAL SUGAR: 10-12 g/lit

TOTAL ACIDITY: 6,0 g/ lit

SERVING TEMPERATURE: 6 - 7°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750

The grapes are softly pressed and fermented with selected yeasts under controlled temperatures of 15°-16°C. Prise de Mousse in pressure tanks and maturation on autochthonous yeasts over two months.

SERVING SUGGESTIONS

Prosecco is an all-rounder. Great for an aperitif and also a perfect companion to the whole menu. It goes particularly well with fish or white meat.

TASTING NOTE

Straw yellow with greenish shades, fine and persistent perlage. Fruity aroma with hints of pear and apple. It is dry and sapid on the palate with floral and fruity notes.

AWARDS & ACCOLADES

From the Friuli Grave area, grown on the challenging and dry ‘magredi’ lands, floodplains carved out of the mountains by the power of the streams and deposited at their feet, the Terre Magre wines are one of the fullest expressions of the whole denomination with their unmistakeable aromas. The collection tells of Friuli’s oenological mosaic and showcases its potential with wines of great balance and sophistication.

SAUVIGNON

GRAPES: Sauvignon Blanc

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Alluvial stones, mixed with gravel and sand

TRAINING SYSTEM: Guyot

PLANTING DENSITY: Medium

HARVEST PERIOD: First half of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 13% vol

RESIDUAL SUGAR: 3 g/lit

TOTAL ACIDITY: 5,5 g/ lit

SERVING TEMPERATURE: 8 - 10°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

The grapes are gently crushed, and this is followed by cryomaceration for about 24 hours to enhance its aromatic profile. Fermentation of the must takes place at controlled temperatures of 16°- 18°C. The wine is left on the fine sediment for about six months at a temperature of about 12°C in order to achieve a more substantial aromatic composition.

SERVING SUGGESTIONS

A versatile wine, great with fish dishes, vegetables, flans and with savoury cheese.

TASTING NOTE

Bright straw yellow with greenish hues. Very distinctive olfactory profile with clear vegetal hints of sage, bell pepper and tomato leaf and hints of apricot, exotic fruit and grapefruit. Unctuous and enticing, definitely aromatic.

AWARDS & ACCOLADES

PINOT GRIGIO

GRAPES: Pinot Grigio

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Alluvial stones, mixed with gravel and sand

TRAINING SYSTEM: Spurred cordon

PLANTING DENSITY: High

HARVEST PERIOD: Last week of August

WINE MAKING PROCESS

ALCOHOL CONTENT: 13% vol

RESIDUAL SUGAR: 3 g/lit

TOTAL ACIDITY: 5,5 g/ lit

SERVING TEMPERATURE: 8 - 10°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

The grapes are gently crushed and pressed, and processed into white wine afterwards; fermentation of the must takes place at a temperature of 17° to 18°C. The wine rests on fine lees at about 12°C until spring to achieve a softer, more complex structure.

SERVING SUGGESTIONS

Great as aperitif or served with fish or white meat.

TASTING NOTE

Bright straw yellow. Elegant scents with hints of orange blossom and fruity, fresh aromas of apple, pear and exotic fruit with slight touches of dried fruit. Its zesty taste, i.e., its acidity, balances the smoothness and thus allows for a full balance in flavour.

AWARDS & ACCOLADES

GRAPES: Pinot Noir

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Gravelly, sandy, rich in minerals

TRAINING SYSTEM: Spurred cordon

PLANTING DENSITY: High

HARVEST PERIOD: Second half of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 13% vol

RESIDUAL SUGAR: 2 g/lit

TOTAL ACIDITY: 5,3 g/ lit

SERVING TEMPERATURE: 14 - 16°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

Red vinification is achieved with extended maceration for 20-25 days at controlled temperatures of 26° to 28°C. After its alcoholic fermentation, malolactic fermentation is induced with subsequent aging on fine lees until spring.

SERVING SUGGESTIONS

Excellent with red meats, game and aged cheeses that are not spicy.

TASTING NOTE

Light red with shades of wild berries. Classy bouquet of cherry, raspberry, blueberry, prune and violet. Dry, full and delicate, pleasantly tart on the finish.

AWARDS & ACCOLADES

GRAPES: Merlot

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Gravelly, sandy, rich in minerals

TRAINING SYSTEM: Spurred cordon

PLANTING DENSITY: High

HARVEST PERIOD: End of September

WINE MAKING PROCESS

MERLOT

ALCOHOL CONTENT: 14% vol

RESIDUAL SUGAR: 6 g/lit

TOTAL ACIDITY: 5,2 g/ lit

SERVING TEMPERATURE: 16 - 18°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

The grapes are harvested in boxes at their best phenolic ripeness, a selected part is left to dry for 60 days in a temperaturecontrolled environment. The rest is de-stemmed, crushed and left to ferment and macerate in steel tanks for 20 days. Daily pressuring helps transfer colour and fine tannin. Then follows the racking and malolactic fermentation. In December, the dried grapes are crushed-de-stemmed, fermented and malolactic fermentation is induced. In late January the two wines are blended and then mature until spring.

SERVING SUGGESTIONS

Excellent with game, roasted or grilled meat and medium mature cheeses.

TASTING NOTE

Intense ruby red with shades of violet. Extensive and complex olfactory feel of berries, cherries and plums. Opulent, rich in volume and smoothness, thanks to its part of dried grapes and the full ripeness of the cluster, with a lingering finish of jam, dried plums and cherry.

AWARDS & ACCOLADES

CHARDONNAY

GRAPES: Chardonnay

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Alluvial rocks, mixed with gravel and sand

TRAINING SYSTEM: Guyot

PLANTING DENSITY: Medium

HARVEST PERIOD: Second half of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 14% vol

RESIDUAL SUGAR: 3 g/lit

TOTAL ACIDITY: 5,8 g/ lit

SERVING TEMPERATURE: 8 - 10°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

The grapes harvested after extended ripening in the vineyard are destemmed and undergo short cold maceration overnight followed by soft pressing. The must then ferments at a temperature of 16°-18°C, over about 25 to 30 days. Maturation continues in steel tanks, on fine deposits for about 6/7 months with frequent batonnage.

SERVING SUGGESTIONS

Excellent as aperitif; it also pairs perfectly with fish starters or white.

TASTING NOTE

Intense, bright straw yellow colour with golden shades. Fruity scents of apple, pear and pineapple. As it matures, hints of dried fruits such as walnut and hazelnut are perceptible on a background of honey.

AWARDS & ACCOLADES

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Gravelly, sandy, rich in minerals

TRAINING SYSTEM: Spurred cordon

PLANTING DENSITY: High

HARVEST PERIOD: End of September

WINE MAKING PROCESS

CABERNET SAUVIGNON

ALCOHOL CONTENT: 13% vol

RESIDUAL SUGAR: 5 g/lit

TOTAL ACIDITY: 5,2 g/ lit

SERVING TEMPERATURE: 16 - 18°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

Red vinification is achieved with extended maceration for 15-20 days at a temperature of 26° to 28°C. After its alcoholic fermentation, malolactic fermentation is induced with subsequent aging on fine lees until spring.

SERVING SUGGESTIONS

Perfect for red meats, poultry and game, it also goes nicely with charcuterie meats and aged cheese.

TASTING NOTE

Deep ruby red with light garnet shades. Spicy wine with hints of clove and small wild red berries. Full, velvety flavour with fine, nonintrusive tannins; very persistent.

AWARDS & ACCOLADES

GRAPES: Cabernet Franc

PRODUCTION AREA: D.O.C. Friuli

ASPECT AND ELEVATION:

SOIL TYPE: Gravelly, sandy, rich in minerals

TRAINING SYSTEM: Guyot

PLANTING DENSITY: High

HARVEST PERIOD: End of September

WINE MAKING PROCESS

CABERNET FRANC

ALCOHOL CONTENT: 13% vol

RESIDUAL SUGAR: 3 g/lit

TOTAL ACIDITY: 5,0 g/ lit

SERVING TEMPERATURE: 16 - 8°C

RECOMMENDED GLASS: Chalice glass

AGEING POTENTIAL: Four years

FORMAT (ML):

Red vinification is achieved with extended maceration for 15-20 days at a temperature of 26° to 28°C. After its alcoholic fermentation, malolactic fermentation is induced with subsequent aging on fine lees until spring.

SERVING SUGGESTIONS

Recommended with red meat dishes, roasts, charcuterie meats and aged cheese.

TASTING NOTE

Vibrant ruby red with shades of violet. Scents of red fruit, distinctive hints of herbs and bell pepper, and Mediterranean herbs such as oregano. Remarkably full-bodied, yet velvety and soft on the palate.

AWARDS & ACCOLADES

The lightness of the flight of a dragonfly, against the backdrop of the most intense blue, this is the metaphor with which Blu Giovello has conquered dining tables the world over: wines capable of conjuring up expanses of sky and sea and taking the Italian dream to the furthest corners of the world. Blu Giovello speaks of a vision born in the midst of the vineyards of a territory suffused with art and beauty, for taking the Italian lifestyle around the world.

MOSCATO SPUMANTE

GRAPES: Moscato Giallo

PRODUCTION AREA: Colli Euganei, hills near Padua city north-east of Italy

ASPECT AND ELEVATION: 300-400 meters above the level

SOIL TYPE: Morainic and volcanic

TRAINING SYSTEM: Guyot

PLANTING DENSITY: 5000 vines per hectare

HARVEST PERIOD: End of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 6,5 % vol

RESIDUAL SUGAR: 90 g/ lit

TOTAL ACIDITY: 5,9 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Medium-sized, tulip-shaped glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750

Grapes are picked by hand to select the best fruit. After a soft pressing follows a short period of maceration and then fermentation takes place in stainless steel, Charmat method. In the end the wine is chilled, filtered and isobaric bottling is carried out.

SERVING SUGGESTIONS

Bright golden yellow, a fine and delicate perlage. Notes of exotic fruits and orange zest, peach and apricot. Sweet with subtle aromatic aromas of citrus fruit; the aromatic aftertaste recalls the flavour of the Moscato grape, with pleasant freshness.

TASTING NOTE

While dessert is Moscato’s forte, cheese courses, charcuterie or antipasto plates can be perfect pairings. Its versatility, and the lower alcohol also make it an ideal aperitif candidate.

AWARDS & ACCOLADES

PROSECCO D.O.C. “FRIZZANTE”

GRAPES: Glera

PRODUCTION AREA: From the hills between the dolomites and Venice

ASPECT AND ELEVATION: 400 meters above the level

SOIL TYPE: Morainic

TRAINING SYSTEM: Sylvoz and cordon spur

PLANTING DENSITY: 4500 vines per hectare

HARVEST PERIOD: Second half of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 11 % vol

RESIDUAL SUGAR: 15 g/ lit

TOTAL ACIDITY: 6 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Medium-sized, tulip-shaped glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750

Grapes are lightly pressed and white vinification at a controlled temperature continues for the next ten days.

Second fermentation with Charmat method in stainless steel for about one month.

SERVING SUGGESTIONS

Outstanding as an aperitif, ideal with delicate main dishes, soups, seafood, white meats and soft cheeses.

TASTING NOTE

Bright straw yellow brightened by perlage. Fruity scent, reminiscent of wild apple and acacia and wisteria flowers. Lively flavour with a delicate note of bread crust; lightly semi-sweet.

AWARDS & ACCOLADES

MOSCATO PETILLANT

GRAPES: Moscato Giallo

PRODUCTION AREA: Tre Venezie

ASPECT AND ELEVATION: 300-400 meters above the level

SOIL TYPE: Morainic and volcanic

TRAINING SYSTEM: Guyot

PLANTING DENSITY: 5000 vines per hectare

HARVEST PERIOD: End of September

WINE MAKING PROCESS

ALCOHOL CONTENT: 9 % vol

RESIDUAL SUGAR: 50 g/ lit

TOTAL ACIDITY: 5,6 g/ lit

SERVING TEMPERATURE: 6°- 8°C

RECOMMENDED GLASS: Medium-sized, tulip-shaped glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750, 1500

Grapes are picked by hand to select the best fruit. After a soft pressing, a short period of maceration and a short static decantation of the must, the temperature is reduced to 0°C to avoid the fermentation. Starting from the must, soft fermentation takes place in stainless steel, then a short Charmat method, about one months. In the end the wine is chilled, filtered and isobaric bottling is carried out.

SERVING SUGGESTIONS

While dessert is Moscato’s forte, cheese courses, charcuterie or antipasto plates can be perfect pairings. Its versatility, and the lower alcohol also make it an ideal aperitif candidate.

TASTING NOTE

Bright golden yellow, a fine and delicate perlage. Notes of exotic fruits and orange zest, peach and apricot. Sweet with subtle aromatic aromas of citrus fruit; the aromatic aftertaste recalls the flavour of the Moscato grape, with pleasant freshness.

AWARDS & ACCOLADES

PINOT GRIGIO D.O.C. DELLE VENEZIE

GRAPES: Pinot Grigio

PRODUCTION AREA: North-east of Italy, DOC delle Venezie.

ASPECT AND ELEVATION: 200 meters above sea level

SOIL TYPE:Porous gravel and sand mixture

TRAINING SYSTEM: Cordon spur

PLANTING DENSITY: Medium-high

HARVEST PERIOD: Late August

WINE MAKING PROCESS

ALCOHOL CONTENT: 12% vol

RESIDUAL SUGAR: 2 g/ lit

TOTAL ACIDITY: 5,5 g/ lit

SERVING TEMPERATURE: 8° - 10°C

RECOMMENDED GLASS: Medium-sized, tulip-shaped glass

AGEING POTENTIAL: Two years

FORMAT (ML): 750, 1500

Grapes are softly pressed, then fermentation takes place at a controlled temperature of 17° – 18°C, after which the wine rests on fine lees at 12° – 13°C until spring, allowing a more complex and mellow structure.

SERVING SUGGESTIONS

Ideal with ham and soft cheese; delicious with main dishes dressed with red sauces and white meats.

TASTING NOTE

Deep straw yellow with golden tinges. Distinct bouquet, sharpened by notes of orange blossom and fresh white fruit such as apple and pear. Dry and full on the palate, pleasantly bitter with notes of mugwort.

AWARDS & ACCOLADES

France

ROSÉ SPIRIT

GRAPES: Grenache (50%) Cinsault (50%)

PRODUCTION AREA: IGP Var

ASPECT AND ELEVATION:

SOIL TYPE: Limestone and red clays

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Night manual harvest

WINE MAKING PROCESS

Direct pressing. Long cold stall. aging on fine lees.

SERVING SUGGESTIONS

ALCOHOL CONTENT: 12,5%

RESIDUAL SUGAR: < 2g/L

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML): 750

Ideal to pair with an aperitif, a creamy burrata with tomatoes or a nice beef carpaccio.

TASTING NOTE

Pure Provence in style, this is a great all-occasions wine. Beautiful red fruit combined with a well balanced crisp mineral freshness.

AWARDS & ACCOLADES

HÉRITAGE

GRAPES: Grenache, Mourvédre, Cinsault

PRODUCTION AREA: AOP Côtes de Provence

ASPECT AND ELEVATION:

SOIL TYPE:

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Night manual harvest

WINE MAKING PROCESS

ALCOHOL CONTENT: 12.5%

RESIDUAL SUGAR: < 2g/L

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML): 750

Night manual harvest, direct pressing. Long cold stall. aging on fine lees. Slightly oaked

SERVING SUGGESTIONS

Grilled meat and fish

TASTING NOTE

Our Signature and Estate Rosé from the highest quality grapes of the domain, carefully selected and blended by Romain. Complexed, elegant Prestige with the finest expression. Héritage gives u depth of flavor, complexity and gentle oxygenation without overt notes of wood. Notes of ripe peach and fresh raspberries along with racy acidity from the limestone soils.

AWARDS & ACCOLADES

IC Ô N PAR ESTEL

GRAPES: Grenache (60%) Mourvédre (20%) Cinsault (10%) Syrah (10%)

PRODUCTION AREA: AOP Côtes de Provence

ASPECT AND ELEVATION:

SOIL TYPE: Limestone and red clays

TRAINING SYSTEM:

PLANTING DENSITY:

HARVEST PERIOD: Night manual harvest

WINE MAKING PROCESS

Direct pressing. Long cold stall. aging on fine lees.

SERVING SUGGESTIONS

Mediterranean cuisine

TASTING NOTE

ALCOHOL CONTENT: 12,5%

RESIDUAL SUGAR: < 2g/L

TOTAL ACIDITY:

SERVING TEMPERATURE:

RECOMMENDED GLASS:

AGEING POTENTIAL:

FORMAT (ML): 750

Pale pink color, gourmet nose of orange blos-soms and red fruits. Soft mouth with an elegant freshness.

AWARDS & ACCOLADES

South Africa

WESTERN CAPE WINELANDS

Imbuko Wines is situated on the farm Uitkyk, near Wellington in the heart of the Boland winelands. Co-founder and Managing Director, Theunis van Zyl, has been part of the wine industry for 30 years. Imbuko, means “Admiration for…..” in Xhosa, which serves as one of South Africa’s eleven official languages and was the native tongue of our most famous citizen, Nelson Mandela.

From the House of Imbuko Wines we bring you wines crafted with care & dedication. Premium international wines crafted from a culture of quality, loyalty and integrity. Offering our clients quality, loyalty and integrity.

SAUVIGNON BLANC

GRAPES: Sauvignon Blanc

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.58%

RESIDUAL SUGAR: 4.8 g/l

TOTAL ACIDITY: 6.7 g/l

SERVING TEMPERATURE: Serve chilled

RECOMMENDED GLASS: White Wine Glass

AGEING POTENTIAL: 2 - 3 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Unwooded white wine fermented in stainless steel tanks.

SERVING SUGGESTIONS

Perfect partner to grilled Seafood, Poultry and Summer salads.

TASTING NOTE

Imbuko Sauvignon Blanc is refreshing and crisp with tropical aromas. Notes of gooseberry and freshly cut grass creates a wellbalanced and mouth-watering wine.

AWARDS & ACCOLADES

CHENIN BLANC

GRAPES: Chenin Blanc

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.68%

RESIDUAL SUGAR: 4.4 g/l

TOTAL ACIDITY: 6.5 g/l

SERVING TEMPERATURE: Serve chilled

RECOMMENDED GLASS: White Wine Glass

AGEING POTENTIAL: 2 - 3 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Unwooded white wine fermented in stainless steel tanks.

SERVING SUGGESTIONS

Enjoy with light white meat dishes, Chicken or pork Pizza and fruity summer salads.

TASTING NOTE

Imbuko Chenin Blanc is a fruit driven white wine with a bouquet of tropical fruits and guava skin. Well balanced and zesty!

AWARDS & ACCOLADES

ISWITHI PINOTAGE

GRAPES: Iswithi Pinotage

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.23%

RESIDUAL SUGAR: 21.7g/l

TOTAL ACIDITY: 5.3 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 3 - 4 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Unwooded sweet red wine fermented in stainless steel tanks.

SERVING SUGGESTIONS

A perfect match for aromatic curries or cinnamon driven desserts.

TASTING NOTE

Imbuko Iswithi Pinotage is a sweet red wine with aromas of red berries and spicy Vanilla. An upfront sweet fruit character with a dry and lingering finish.

AWARDS & ACCOLADES

CABERNET SAUVIGNON

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.76%

RESIDUAL SUGAR: 5.9g/l

TOTAL ACIDITY: 5.8 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 3 - 4 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Lightly wooded red wine fermented in stainless steel tanks for 4-5 months with 70% French Oak and 30% American Oak staves.

SERVING SUGGESTIONS

Perfectly pairs with red meat dishes. Excellent choice for your next barbeque or braai!

TASTING NOTE

Imbuko Cabernet Sauvignon is a well-balanced, fruit-driven red wine with black current aromas and soft tannins leading to a lingering finish.

AWARDS & ACCOLADES

MERLOT

GRAPES: Iswithi Pinotage

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.42%

RESIDUAL SUGAR: 5.3g/l

TOTAL ACIDITY: 6.5 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 3 - 4 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Lightly wooded red wine fermented in stainless steel tanks for 4 months with 70% French Oak and 30% American Oak staves.

SERVING SUGGESTIONS

Great companion to red meat dishes or hearty stews.

TASTING NOTE

Imbuko Merlot is a well balanced, fruit-driven red wine with red berry aromas and soft tannins leading to a lingering finish.

AWARDS & ACCOLADES

CABERNET SAUVIGNON 2021 RESERVE

GRAPES: Cabernet Sauvignon

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.37%

RESIDUAL SUGAR: 4.7 g/l

TOTAL ACIDITY: 5.8 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 5 - 8 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Oaked for 4-6 months with wooden staves in stainless steel tanks.80% French Oak and 20% American Oak.

SERVING SUGGESTIONS

Perfect partner with most roast meats, a good steak, and an excellent choice for your next barbeque.

TASTING NOTE

A Superb Cabernet Sauvignon with fresh pepper and young red berry nose. Well balanced with lovely plum flavours to compliment the long smooth finish.

AWARDS & ACCOLADES

CAPE RED 2021 RESERVE

GRAPES: Cabernet Sauvignon, Merlot & Pinotage

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.09%

RESIDUAL SUGAR: 4.6 g/l

TOTAL ACIDITY: 5.8 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 5 - 8 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Oaked for 4-6 months with wooden staves in stainless steel tanks.80% French Oak and 20% American Oak.

SERVING SUGGESTIONS

Enjoy with a juicy beef burger or at your next braai. Serve room temperature.

TASTING NOTE

Soft and soulful well-balanced red. Chocolate whiffs, brimming with berry flavours.

AWARDS & ACCOLADES

MERLOT 2021 RESERVE

GRAPES: Merlot

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.38%

RESIDUAL SUGAR: 5.4 g/l

TOTAL ACIDITY: 6.5 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 5 - 8 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Oaked for 4-6 months with wooden staves in stainless steel tanks.80% French Oak and 20% American Oak.

SERVING SUGGESTIONS

Enjoy with game birds or a hearty stew. Even a good steak will be the perfect partner.

TASTING NOTE

A bold Merlot with charming blackberry aromas ending with a long soft finish. Well balanced structure with supple sweet character.

AWARDS & ACCOLADES

PINOTAGE 2021 RESERVE

GRAPES: Pinotage

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.14%

RESIDUAL SUGAR: 5.6 g/l

TOTAL ACIDITY: 6.7 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 5 - 8 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Oaked for 4-6 months with wooden staves in stainless steel tanks.80% French Oak and 20% American Oak.

SERVING SUGGESTIONS

Perfect partner with a spicy curry or venison dish.

TASTING NOTE

An elegant wine with plum and mulberry tones. Good structure with an elegant finish.

AWARDS & ACCOLADES

SHIRAZ MOURVEDRE 2021 RESERVE

GRAPES: Shiraz & Mourvedre

PRODUCTION AREA: Imbuko Wines

ASPECT AND ELEVATION:

SOIL TYPE: Loam Soil & Clovelly

TRAINING SYSTEM: Trellising 5 wire high & 6 wire high

PLANTING DENSITY: 2.7 meter, Vine Spacing in row 1.2 meter

HARVEST PERIOD: 1 February - 15 March

WINE MAKING PROCESS

ALCOHOL CONTENT: 14.14%

RESIDUAL SUGAR: 5.0 g/ll

TOTAL ACIDITY: 5.5 g/l

SERVING TEMPERATURE: Serve at ambient temperature

RECOMMENDED GLASS: Red Wine Glass

AGEING POTENTIAL: 5 - 8 Years

FORMAT (ML): 750

Harvested by hand with selection of grapes. Oaked for 4-6 months with wooden staves in stainless steel tanks.80% French Oak and 20% American Oak.

SERVING SUGGESTIONS

Red wine of great punch: ideal for good steaks and venison. Serve at room temperature.

TASTING NOTE

Strong varietal profile with ripe black cherry and plum tones on the bouquet blend with peppery flavours on the palate; soft tannins ensure a lingering finish.

AWARDS & ACCOLADES

The Bodegas Isidro Milagro vineyard is distributed across various areas throughout the geography of the designation of origin. We look for the character of each area and try to maintain the traditional balance of the wines.

Our vineyards are located at an altitude of between 300 and 750 meters above sea level, which provide special qualities to the grapes to obtain white, rosé and red wines with their own special personality.

VEGA CASCAJO

Our Vega Cascajo range is a classic collection premium wines perfect for on premise accounts such as fine dinning restaurants, membership clubs and private resorts. RIOJA regional wines are recognized as being Spains most prestigious wines

GRAPES: Viura.

PRODUCTION AREA: LA RIOJA

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12,5 %Vol +-0,5

RESIDUAL SUGAR: 1,6+0.3

TOTAL ACIDITY: 5,8 +-0,6

SERVING TEMPERATURE: 6ºC - 8ºC

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

Controlled production vineyards, located at an altitude of 500 m and above. Cold fermentation in stainless steel tanks with temperature control, selected yeasts and maceration on lees.

SERVING SUGGESTIONS

It can accompany all kinds of salads and vegetables, pasta, rice dishes, fish and seafood.

TASTING NOTE

Smooth entry and balanced acidity, leaving a fleeting fruity aftertaste. Frank and full-bodied.

AWARDS & ACCOLADES

VEGA CASCAJO

ROSÉ

GRAPES: Tempranillo

PRODUCTION AREA: La Rioja

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 13 %Vol +-0,5

RESIDUAL SUGAR: 2 +0,3

TOTAL ACIDITY: 5,3 +-0,4

SERVING TEMPERATURE: 8ºC - 10ºC.

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

Controlled production vineyards located between 300 and 650 metres above sea level. Fermentation in stainless steel tanks with temperature control and maceration on lees. Careful process of grape selection and elaboration by bleeding.

SERVING SUGGESTIONS

It can be eaten as an aperitif and with all kinds of tapas. It goes very well with vegetables, salads, rice dishes and pasta.

TASTING NOTE

Smooth and refreshing entry due to its youth, frank, with a very balanced acidity that brings out its fruity character.

AWARDS & ACCOLADES

RED

GRAPES: Tempranillo

PRODUCTION AREA: La Rioja

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5% +-0.5

RESIDUAL SUGAR: 1.5 +0.3

TOTAL ACIDITY: 4.9 +-0.3

SERVING TEMPERATURE: 12ºC - 14ºC.

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

Controlled production vineyards located between 300 and 650 metres above sea level. Fermentation in stainless steel tanks with temperature control and maceration for 8 days with indigenous yeasts.

SERVING SUGGESTIONS

It can accompany soft cheeses and cold meats, vegetables, pasta, fish and grilled meats..

TASTING NOTE

Smooth and refreshing on entry due to its youth, leaving a pleasant aftertaste of ripe fruit with a good balance between alcohol and acidity.

AWARDS & ACCOLADES

CRIANZA

GRAPES: Tempranillo

PRODUCTION AREA: La Rioja

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 14% +-0.5

RESIDUAL SUGAR: 1.5 +0.3

TOTAL ACIDITY: 5.0 +-0.3

SERVING TEMPERATURE: 12ºC - 14ºC.

RECOMMENDED GLASS: Burgundy type

AGEING POTENTIAL: 3 -5 years

FORMAT (ML): 750

Controlled production vineyards located between 300 and 650 metres above sea level. Fermentation in stainless steel tanks with temperature control and maceration for 8 days with indigenous yeasts.

SERVING SUGGESTIONS

It can accompany all kinds of cheeses and cold meats, ideal with meats, stews and stew dishes..

TASTING NOTE

Round smooth, with fresh, ripe fruit, hints of blackberries and cherries with a touch of vanilla.

AWARDS & ACCOLADES

RESERVA

GRAPES: Tempranillo

PRODUCTION AREA: La Rioja

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 13.5% +-15

RESIDUAL SUGAR: 1.5 +0.3

TOTAL ACIDITY: 5.0 +-0.9

SERVING TEMPERATURE: 12ºC - 14ºC.

RECOMMENDED GLASS: Burgundy type

AGEING POTENTIAL: 5 years

FORMAT (ML): 750

Controlled production vineyards located between 300 and 650 metres above sea level. Fermentation in stainless steel tanks with temperature control and maceration for 15 days with indigenous yeasts.

SERVING SUGGESTIONS

Ideal with all types of meat, especially game dishes, stews.

TASTING NOTE

Pleasant entry and passage, with notes of vanilla, highlighting the smoothness of the glycerine and the final toasted touch. Welldeveloped and structured, with round, elegant tannins.

AWARDS & ACCOLADES

Altas Cumbres

Easy drinking wines, perfect for high volume venues such as hotels, casinos, and supermarkets. The Atlas Cumbres line is bottled at 750ml x 6pk and requires a minimum purchase order of at least 2,750 cases.

Altas Cumbres

WHITE

GRAPES: AIREN

PRODUCTION AREA: LA MANCHA

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 11% +/-0.5

RESIDUAL SUGAR: 2 +/- 1

TOTAL ACIDITY: 5+/-0.5

SERVING TEMPERATURE: 8ºC - 10ºC.

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

After being selected and received at our facilities, our wines undergo a process of clarification and further filtration, correction and stabilization. Before bottling, wines are microfiltered as well.

SERVING SUGGESTIONS

Ideal with light meals, specially fish, seafood, soups and poultry.

TASTING NOTE

Soft, well-balanced, easy to drink.

AWARDS & ACCOLADES

Altas Cumbres

GRAPES: TEMPRANILLO

PRODUCTION AREA: LA MANCHA

ROSÉ

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 11% +0.5

RESIDUAL SUGAR: 2 +/- 1

TOTAL ACIDITY: 5+/-0.5

SERVING TEMPERATURE: 8ºC - 10ºC.

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

After being selected and received at our facilities, our wines undergo a process of clarification and further filtration, correction and stabilization. Before bottling, wines are microfiltered as well.

SERVING SUGGESTIONS

Perfect with soups, fish and seafood.

TASTING NOTE

Smooth and harmonious AWARDS

& ACCOLADES

Altas Cumbres

RED

GRAPES: TEMPRANILLO

PRODUCTION AREA: LA MANCHA

ASPECT AND ELEVATION: 600-700 meters above sea level

SOIL TYPE:

TRAINING SYSTEM: CORDON

PLANTING DENSITY: 3000 cepages per Ha approx

HARVEST PERIOD: Between September – October

WINE MAKING PROCESS

ALCOHOL CONTENT: 12% +/-0.5

RESIDUAL SUGAR: 2 +/- 1

TOTAL ACIDITY: 5+/-0.5

SERVING TEMPERATURE: 12ºC - 14ºC.

RECOMMENDED GLASS: Bordeaux type

AGEING POTENTIAL: no ageing potential

FORMAT (ML): 750

After being selected and received at our facilities, our wines undergo a process of clarification and further filtration, correction and stabilization. Before bottling, wines are micro-filtered as well.

SERVING SUGGESTIONS

Recommended together with all kind of dishes, specially meat, rice and pâté

TASTING NOTE

Smooth, harmonious and well bodied.

AWARDS & ACCOLADES

Spirits

Our vision is to make NIX a recognized, award-winning, international brand with a spotlight on our origin at the end of the world. To this end, pure water from the Andes Mountains and botanicals endemic to the area are essential characteristics that endow our gin with complexity and balance.

The distillery, located at the foot of the Andes Mountains in the region of Colchagua, produces Gin in small copper stills, ensuring maximal control of the distillation temperature and delicate handling of each of its ingredients.

Encounter with the Andes, especially with its botanical diversity and purity of its waters, inspired us to create NIX. Our idea was to bottle these flavors and aromas to show them off to the rest of the world, always following the ancestral philosophy of Andean culture, with patience as a key element in each stage of development.

Variety: Andes Dry

Origin: Andes Colchagua

Master Distiller: Gustavo Carvallo

Botanicals: Juniper, Maqui, Rosehip, Cardamom, Black Pepper, Coriander, Chilean Myrtle, Lemon and Ginger.

Base alcohol: Corn distillate five times distilled with 96% alc / vol.

Water: Glacial spring water

DISTILLATION PROCESS:

Macerated for 24 hours and then distilled in copper stills, where botanicals are added to the gin basket. Electronic temperature control is used to ensure a measured distillation process.

INFUSION:

One month in stainless steel tanks with controlled temperature distilled at the Alto Colchagua Distillery, 1,000 meters (approximately 3,281 feet) above sea level at the foot of the Andes.

AWARDS & ACCOLADES

RECIPES

BLOODY MANIX

1 lemon wedge

2 ounces NIX GIN

3 ounces tomato juice

1 ounce 18 Red wine

2 dashes Tabasco sauce

1 pinch ground black pepper

Garnish: lime wedge

NEGRONIX

1 ounce NIX GIN

1 ounce Campari.

1/2 ounce 18 Red wine

2 tablespoons of syrupe or sugar

Garnish: orange peel.

1. Put all the ingredients in the shaker without the orange peel. Mix for a couple of seconds.

2. Serve it in a glass with ice and decorate with the orange peel.

SINGAPORE SLINIX

1 ounce NIX GIN

1 ounce Cherry heering

1 ounce soda water

1 ounce Lime juice

3 dash Angostura bitter

1/2 ounce 18 Red wine

THE WORLD’S MOST INNOVATIVE VODKA

World’s first vodka made with Hyper Oxygenated water.

The Science of Smoothness.

Award-Winning Hyper-Oxygenated Vodka

Enjoy the delicious smoothness of Dirty Devil Vodka neat, on the rocks, or to elevate the taste of your favorite cocktail

42% alc. / vol. (84 proof)

750ml

Non-GMO Corn-based vodka

Certified Gluten free

Zero carbs

DIRTY DEVIL VODKA

66.6 calories per serving (1 fl. oz.)

5x distilled and 3x filtered

Blended with Hyper-Oxygenated water

DISTILLATION PROCESS:

Step 1:

Distilling Greatness: We start with the finest quality of Ontario non-GMO corn, which is distilled five times and filtered three times. The result is a truly top shelf, gluten-free spirit.

Step 2:

Hyper-Oxygenation: We use proprietary technology to inject pharmaceutical-grade oxygen gas into purified Canadian spring water. The results locks five times the normal amount of oxygen into the water for an extended period of time.

Step 3:

Smooth Finish: We blend our corn spirit and our proprietary Hyper-Oxygenated water to create Dirty Devil Vodka. Even though Dirty Devil Vodka achieves a slightly devilish potency of 42% alc./vol. (84 proof), the extra oxygen serves to further refine the taste and smoothness to create a true ultra-premium vodka.

AWARDS & ACCOLADES

COCTAILS

SMOKEY DEVIL

2 1/2 oz Dirty Devil Vodka

1 dash Mezcal

Combine in a shaker over ice

Shake as if your life depended on it (not for the faint of heart)

Garnish with lemon twist

MORINHEIGHTS MULE

1.5 oz. Dirty Devil Vodka

2-3 oz. TGG Spicy Ginger Beer

2-3 oz. Lime Sparkling Water

Lime juice

Ice cubes

Garnish with a lime wedge.

SIMPLY DEVILISH

1 1⁄2 oz Dirty Devil Vodka

Lime Wedge

Ice

Top off with seltzer (pick a flavor, we’re not fussy)

BLOOD ORANGE SPARKLER

The original recipe calls for 7 ingredients. If you have more than 4, we’re coming over for dinner.

1 1⁄2 oz of Dirty Devil Vodka

3 oz freshly squeezed Blood

Orange Juice

1 tbsp of Rosemary simple syrup

1 dash of orange bitters

Add ice, we’re not British

Fill with sparkling water

The Rossi d’Asiago distillery was founded in 1868 in Asiago by the pharmacist G.B. Rossi, who used to create elixirs and distillates by infusions of medicinal herbs.

The success of his products was such that Rossi decided to enlarge his pharmacy until it became a real distillery.

A full range of premium Italian liqueurs created for mixologists who want more from their cocktails, providing deeper and richer flavors. Volaré Liqueurs utilizes a patented technology known as the “Pro Pour” that includes a built in steel spout for easier pouring and more cost effective tooling behind the bar.

TRIPLE SEC

Volare Triple Sec is obtained from the infusion and distillation of sweet orange peel and flavoured with a delicate aroma of orange blossom.

Colour: Clear, colouriess.

Aroma: Fragrant.

Flavour: Sweet, fragrant with hints of citrus fruit.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Lady Marmalade White lady Cosmopolitan Margarita

BLOODY MANIX

2cl Volare Triple Sec

5cl Vodka

3cl Green apple juice

2cl Lime juice

2 Spoons of apricot marmelade

Glass: martini glass

In a mixing tin add jam, green apple juice, lime juice vodka and Volare Triple Sec. Shake vigorously the ingredients with ice and double strain into a chilled martini glass. Garnish with an orange zest and serve.

VANILLA

Liqueur obtained from the artisan processing of vanilla pods imported directly from Tahiti. The accurate cutting of the pods saturated with essential oils and their long infusion generate vanilla tincture, an essential ingredient of this precious liqueur.

Colour: Golden.

Aroma: Delicate typical of vanilla.

Flavour: Full, caressing, creamy.

Indications: Excellent alone, on the rocks, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Smoking Martini Golden Cadillac

SMOKING MARTINI

2cl Volare Vanilla

5cl Gin

2cl Lime juice

2/3 Fresh raspberries

2cl Simple syrup

Glass: martini glass

In a mixing tin pour Volare Vanilla, gin, lime juice, fresh raspberries and simple syrup. Add the ice and shake well. Double strain into a chilled martini glass.

Garnish with vanilla, fresh raspberries and serve.

BUTTERSCOTCH

A combination of butter, vanilla and hazelnut cream harmoniously blended to create a unique characteristic liqueur.

Colour: Straw yellow.

Aroma: Intense and caressing.

Flavour: Full, reminiscent of the taste of toffee.

Indications: Excellent alone, on the rocks, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Butterscotch effect Butterscotch infused

BUTTERSCOTCH EFFECT

2cl Volare Butterscotch

4cl Vodka

3c| Lemon juice

3cl Green apple juice

Lemon zest

Glass: Double rocks

In a mixing tin pour Volare Butterscotch, vodka, lemon juice and green apple juice. Shake well and pour into a glass filled with ice. Garnish with rosemary and lemon zest.

AMARETTO

The natural extract of pressed ripe almonds give this liqueur its typical unique character.

Colour: Amber.

Aroma: Fragrant.

Flavour: Intense and soft.

Indications: Excellent alone, on the rocks, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Amaretto Sour 2.0 God Father

AMARETTO SOUR 2.0

5cl Volare Amaretto

6cl Sweet and Sour

2cl Pink grapefruit juice

Glass: Fantasy

In a mixing tin pour Volare Amaretto, Sweet and Sour, pink grapefruit juice. Shake well and pour into a fantasy glass filled with ice.

Garnish with orange zest, almonds and serve.

BLUE CURAÇAO

Volare Blu Curaçao is the best-known traditional liqueur in the cocktail world. This product is made with orange peel from the island of Curaçao. The orange peel is dried to release the essential oils, then distilled in the finest alcohol.

Colour: Deep blue.

Aroma: Citrus fruit, typical of mandarin oranges.

Flavour: Pleasant, delicate.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Blu Kamikaze Mai Tai Miami ice tea

BLU KAMIKAZE

2cl Volare Blue Curaçao

5cl Vodka

9cl Sweet and Sour

Glass: Double rocks

In a mixing tin add vodka, Volare Blue Curaçao and Sweet and Sour. Shake vigorously the ingredients and pour into a glass filled with ice. Garnish with a slice of lime and a cherry.

ESPRESSO COFFEE

Liqueur made with a selected blend of exclusively Brazilian and African coffee beans, specially roasted to create this Volare liqueur. For a better quality, this product requires long processing. First a hot infusion is made, then a cold infusion in alcohol, and lastly the dregs are distilled, to give an intense, persistent product.

Colour: Dark brown.

Aroma: Delicate.

Flavour: Typical of Italian espresso coffee.

Indications: Served neat, on the rocks, as a garnish for ice cream or for preparing sorbets. Excellent for preparing cocktails and mixed drinks.

COCKTAILS SUGGESTED

Espresso Martini Black Russian Hirish coffee

ESPRESSO MARTINI

3cl Volare Espresso Coffee

2cl Vodka

2cl Simple syrup

Coffee beans

Glass: martini glass

In a mixing tin pour Volare Espresso Coffee, vodka, simple syrup and a coffee bean. Shake well with ice and double strain into a chilled martini glass.

Garnish with coffee beans and serve.

Fruits

BLUEBERRY

This delicate liqueur is made with wild blueberries picked in the mountains and infused in alcohol.

Colour: Purplish..

Aroma: Fragrant and delicate blueberry perfume.

Flavour: Full and juicy.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Blue Caiprinha Blueberry Mojito

BLUE CAIPIRINHA

3cl Volare Blueberry

3cl Cachaça

2 Bar spoons of white sugar

3cl Lime juice

Glass: rocks

Pour into a glass filled with ice the lime juice, the white sugar, the Volare Blueberry and the cachaça.

Stir well and garnish with lemon zest.

CHERRY BRANDY LIQUEUR

Liqueur obtained from the infusion and distillation of Italian cherries.

The inclusion of the stone gives the liqueur a particular hint of almond that goes well with the typical cherry taste

Colour: Deep red.

Aroma: Typical of cherry with hints of hazelnut.

Flavour: Full.

Indications: Excellent in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Fiving high Singapore Sling

FLYING HIGH

2cl Volare Cherry Brandy Liqueur

5cl Gin

3cl Orange juice

2cl Lime juice

2cl Simple syrup

Angostura® bitter

Glass: martini glass

In a mixing tin pour all the ingredients. Shake well with ice and strain into a chilled martini glass.

Garnish with a lemon zest and serve.

FOREST FRUIT

Liqueur made with the juice of blackberries, blueberries, raspberries and strawberries, in a magically balanced blend. Completely natural, it is a typical liqueur that calls to mind authentic mountain flavours.

Colour: Intense red.

Aroma: Unmistakable aroma of forest fruits.

Flavour: Caressing, intense, captivating, typical of forest fruits.

Indications: Excellent for preparing cocktails or pouring on fresh fruit salad or ice cream.

COCKTAILS SUGGESTED

Forest Mojito

FOREST MOJITO

3cl Volare Forest Fruit

3cl Rum

2cl Lime juice

2 Spoons of white sugar

8/9 Mint

Soda water

Glass: Fantasy

In a fantasy glass squeeze the lime, add sugar and make a smash with mint and add it into the glass. At this point add rum and the Volare Forest Fruit.

Finally top with soda. Stir well, garnish with forest fruits and serve.

WATERMELON

Completely natural liqueur with the typical taste of the fruit that epitomises summer.

Colour: Clear pink.

Aroma: Fruity.

Flavour: Delicate, refreshing, light.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Summer edit Watermelon daiquiri

SUMMER EDIT

2cl Volare Watermelon

4cl Vodka

2cl Lime juice

3cl Orange juice

Glass: Double rocks

In a mixing tin add Volare Watermelon, vodka, lime juice and orange juice.

Shake well and pour into a glass filled with ice.

Garnish and serve.

PASSION FRUIT

Characteristic exotic liqueur. This liqueur embraces all the secrets of the tropics and is obtained from the infusion of tropical fruit.

Colour: Intense pink.

Aroma: Dry, spicy with a hint of pepper.

Flavour: Intriguing, persistent and slightly pungent.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Brasil emotion Caipirinha passion

BRASIL EMOTION

2cl Volare Passion Fruit

4cl Cachaça

2cl Lime juice

2 Bar spoons of white sugar

3cl Guava juice

Glass: Fantasy

Pour into a glass filled with ice lime, white sugar, Volare Passion Fruit, cachaça and guava juice.

Stir well and garnish with half passion fruit.

GREEN MELON

Volare Green Melon is the result of research and selection of the best ingredients. A delicate liqueur with the characteristic flavour of green melon.

Colour: Light green.

Aroma: Fresh, delicate, typical of green melons.

Flavour: Delicate, smooth, slightly sweet.

Indications: May be enjoyed neat, on the rocks, perfect for exotic cocktails.

COCKTAILS SUGGESTED

Green Sour Jun Bag

Melon Sour Melon Sex on the Beach

GREEN SOUR

Glass: Fantasy

Pour all ingredients into a mixing tin. Shake well and pour into a fantasy glass filled with ice.

Garnish with melon and serve.

Completely natural liqueur, obtained from kiwi juice.

Colour: Emerald green.

Aroma: Fruity, slightly acidulous.

Flavour: Delicate, fresh, slightly sweet.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Yogurtade Kiwi Punch Kiwi Martini

YOGURTADE

3cl Volare Kiwi

50g White yogurt

2cl Simple syrup

3cl Milk Glass: Hurricane

Pour into a blender Volare Kiwi, white yogurt, simple syrup and milk. Add ice and blend. Pour the cream into a glass, garnish with a kiwi wheel and serve.

APRICOT BRANDY LIQUER

Liqueur obtained from a specific processing of ripe apricots. The exclusively Italian fruit is macerated in alcohol and then distilled. This process releases all the properties of the fruit.

Colour: Amber.

Aroma: Fruity flavour, typical of apricots with hints of brandy.

Flavour: Delicate, light.

Indications: May be drunk neat, excellent in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Charlie Chaplin Angel Face Paradise

CHARLIE CHAPLIN

3cl Volare Apricot Brandy

Liqueur

3cl Sloe gin

2cl Lime juice

Glass: martini glass

In a mixing tin pour Volare Apricot Brandy, sloe gin and lime juice.

Shake well with ice and strain into a chilled martini glass. Garnish with a cherry and serve.

LIMONCELLO

Typical Italian liqueur obtained by macerating the peel of fresh lemons from the South of Italy. The healthy properties of lemons have been known since ancient times as the abundance of vitamin C that lemons contain is of fundamental importance for the human body. In the Middle Ages, the monks in the monasteries used to prepare infusions for pigrims and, before each voyage, sailors used to stock up with the lemon liqueur to prevent diseases. Thanks to this custom, the recipe for this lemon liqueur has been passed down to the present day.

Colour: Intense yellow. Aroma: Citrus fruits. Flavour: Sweet/sour.

Indications: Excellent as a digestif alone or on the rocks, excellent for preparing sorbets, cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Vegan Sushi

VEGAN SUSHI

2 cl Volare Limoncello

5 cl Gin

2 cl Lemon juice

Fresh cucumber

Wasabi

Glass: martini glass

In a mixing tin pour Volare Limoncello, gin, lemon juice, fresh cucumber and wasabi. Shake well with ice and double strain into a chilled martini glass.

Garnish with lemon zest and serve.

COCONUT

Liqueur obtained from natural extracts of coconut. Typical of tropical countries, it brings to mind pleasant memories of white beaches...

Colour: Clear, colourless.

Aroma: Delicate, exotic.

Flavour: Fresh yet assertive and persistent.

Indications: Excellent in exotic cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Piña Colada Jun bag

PIÑA COLADA

3cl Volare Coconut

3cl White rum

10cl Pineapple juice

Glass: Hurricane

Pour into a blender Volare Coconut, white rum and pineapple juice.

Add ice and blend. Pour into a glass filled with ice.

Garnish with fresh pineapple and coconut.

LYCHEE

Harmonious, with an exotic flavour, lychees represent all the mystery of the Orient. Adding this liqueur to cocktails gives them unexpected aroma.

Colour: Colourless.

Aroma: Fragrant and delicate rose perfume.

Flavour: Delicate with hints of Muscat grapes and rose.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

White sensation Vodka Sour Lychee

WHITE SENSATION

2cl Volare Lychee

4cl Vodka

6cl Sweet and Sour

Rosemary

Blackberry

Glass: Old fashioned

In a mixing tin pour Volare Lychee, vodka, Sweet and Sour, rosemary and blackberry. Shake with ice.

Double strain into a glass filled with ice. Garnish with a fresh blackberry and a little rosemary branch.

BANANA

Volare Banana is a completely natural, delicious liqueur with the typical taste of sun-ripened bananas.

Colour: Bright yellow.

Aroma: Typical of banana.

Flavour: Full, sweet.

Indications: Excellent in exotic cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Jun bag Chocolate banshee

CHOCOLATE BANSHEE

2cl Volare Butterscotch

3cl Volare White Cacao

3cl Volare Banana

3cl Milk cream

Glass: martini glass

In a mixing tin pour all the ingredients. Shake well with ice and strain into a chilled martini glass.

Garnish with a blackberry and serve.

PEACH

Liqueur made with the juice of the best peaches, which release the typical delicacy of fruit ripened in the sun.

Colour: Light orange.

Aroma: Fresh, light and juicy.

Flavour: Pleasant, fruity and persistent.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Sex on the River Sex on the Beach

SEX ON THE RIVER

2cl Volare Peach

5cl Gin

6cl Orange juice

3cl Cranberry juice

Glass: Double rocks

In a mixing tin add Volare Peach, gin, orange juice and cranberry juice. Shake vigorously the ingredients and pour into a glass filled with ice.

Garnish with cranberries and Serve.

SOUR GRAPEFRUIT

Liqueur obtained by distilling exclusively Italian pink grapefruits.

Colour: Intense pink.

Aroma: Delicate and fragrant.

Flavour: Fresh and aromatic.

Indications: Excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Re/fresh your mind Vodka Sour Grapefruit

RE/FRESH YOUR MIND

2cl Volare Sour Grapefruit

4cl Vodka

3cl Mandarin juice

3cl Sweet and Sour

Glass: Fantasy

In a mixing tin pour Volare Sour Grapefruit, vodka, mandarin juice and Sweet and Sour.

Shake well and pour into a glass filled with ice.

Garnish with cranberries and a slice of mandarin.

PISANG

The Pisang is a small green banana that grows in Indonesia. The natural extract of this fruit gives the liqueur a formidable exotic taste.

Colour: Bright green.

Aroma: Typical tropical aroma.

Flavour: Delicate, typical of banana.

Indications: Serve neat or on the rocks, excellent for preparing cocktails, sorbets or other mixed drinks.

COCKTAILS SUGGESTED

Green frog Pisang frozen daiquiri

GREEN FROG

5cl Volare Pisang

9cl Sprite

2cl Lime juice

Glass: Double rocks

In a mixing tin pour Volare Pisang and lime juice.

Shake well and pour into a glass filled with ice.

Top with sprite, garnish with cucumber and serve.

SOUR APPLE

Completely natural liqueur made with the juice of carefully selected apples from the Trentino region.

Colour: Green.

Aroma: Intense apple aroma.

Flavour: Fresh and delicate.

Indications: Indicated for preparing sorbets and long drinks, also suitable as an after-dinner drink.

COCKTAILS SUGGESTED

Apple Martini

APPLE MARTINI

3cl Volare Sour Apple

5cl Vodka

2cl Lime juice

2cl Simple syrup

Glass: coppa martini

Pour into a mixing tin Volare Sour Apple, vodka, lime juice and simple syrup. Shake with ice and strain into a chilled martini glass. Garnish with slices of apple and serve.

STRAWBERRY

Wild strawberries macerated in the purest alcohol are the basic ingredient of this typical liqueur which calls to mind authentic mountain flavours.

Colour: Strawberry red.

Aroma: Unmistakable strawberry aroma.

Flavour: Caressing, intense, captivating, typical of strawberries.

Indications: Excellent for preparing cocktails or pouring on fresh fruit salad or ice cream.

COCKTAILS SUGGESTED

Red story Strawberry martini

2cl Volare Strawberry

5cl Vodka

Bitter Lemon

Glass: Double rocks

Pour the Volare Strawberry and vodka into a glass filled with ice. Top with lemon bitter.

Garnish with a fresh strawberry and serve.

RASPBERRY

This delicate liqueur is made with wild raspberries picked in the mountains and infused in alcohol.

Colour: Red.

Aroma: Fragrant and delicate raspberry pertume.

Flavour: Full and juicy.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

French Martini

FRENCH MARTINI

2cl Volare Raspberry

4cl Vodka

3cl Pinapple juice

4/5 Fresh raspberry

Glass: martini glass

In a mixing tin pour Volare Raspberry, vodka, pineapple juice and fresh raspberries.

Shake well with ice and double strain into a chilled martini glass. Garnish with lemon zest and serve.

BLACKBERRY

Liqueur obtained from the natural extracts of wild blackberries.

Colour: Intense violet.

Aroma: Typical of blackberry.

Flavour: Full and juicy.

Indications: Excellent for preparing cocktails or other mixed drinks

COCKTAILS SUGGESTED

In the dark Bramble

IN THE DARK

2cl Volare Blackberry

5cl Gin

2cl Lime juice

2cl Simple syrup

Glass: martini glass

In a mixing tin pour Volare Blackberry, gin, lime juice and simple syrup. Shake well with ice and strain into a chilled martini glass. Garnish with a blackberry and an orange zest.

CREM É DE CASSIS

Characteristic liqueur for cocktails obtained from the infusion of blackcurrants grown in the Dijon region in France that has given its name to this fruit known all over the world.

Colour: Deep red.

Aroma: Delicate.

Flavour: Sweet, rich and fruity.

Indications: Excellent in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Kir Royale Russia Spring Punch

KIR ROYALE

Champagne

Strain

BROWN CACAO

Liqueur obtained from the distillation of roasted cocoa seeds.

Colour: Dark brown.

Aroma: Light and aromatic.

Flavour: Delicate, sweet.

Indications: Excellent in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Alexander Chocolate Martini

ALEXANDER

3cl Volare Brown Cacao

3cl Brandy

3cl milk cream

Nutmeg

Glass: martini glass

in a mixing tin pour all the ingredients. Shake well with ice and strain into a chilled martini glass. Shred some nutmeg on top and serve.

PARFAIT AMOUR

Liqueur obtained from the distillation of a perfect mix of orange peels, flowers and vanilla beans.

Colour: Intense Purple.

Aroma: Scent of violet and vanilla.

Flavour: Delicate, floral notes emerge primarilv, especially the violet and then the ones more bitter of the oranges.

Indications: We recommend the use in sophisticated and original cocktails, using its particular colour and its unique aroma.

COCKTAILS SUGGESTED

That’s Amore Black rose Face Off

THAT’S AMORE

2cl Volare Parfait Amour

5cl Tequila

3cl Grapefruit Juice

2cl Simple syrup Violet

Glass: martini glass

In mixing tin pour Volare Parfait Amour, tequila, grapefruit juice, simple syrup and violet.

Shake well with ice and double strain into a chilled martini glass.

Garnish with lemon zest and serve.

RED BITTER

Volare Red Bitter is obtained from the infusion of different fruits, herbs and spices such as rhubarb, cinnamon, orange peel, cardamom and others.

Colour: Dark red.

Aroma: Seductive.

Flavour: Bitter with intense hints of rhubarb.

Indications: Excellent on the rocks as an aperitif, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Americano D.O.C Red passion Negroni

AMERICANO D.O.C

3cl Volare Red Bitter

3cl Red Vermouth

Mint

Ginger beer

Glass: Old fashioned

Pour into a glass filled with ice the Volare Red bitter, Red vermouth and mint. Top with ginger beer.

Garnish with mint, lemon zest and serve.

CINNAMON RED

Liqueur obtained by distilling cinnamon. The unusual character of this liqueur makes it one of a kind.

Colour: Intense pink.

Aroma: Dry, spicy with a hint of pepper.

Flavour: Intriguing, persistent and slightly pungent.

Indications: Serve neat or on the rocks, excellent for preparing cocktails or other mixed drinks.

COCKTAILS SUGGESTED

Red passion Vintage Americano

RED PASSION

3cl Volare Red Bitter

2cl Volare Cinnamon Red

3cl Vermouth

Soda

Glass: Old fashioned

Pour into a glass filled with ice

Volare Red Bitter, Volare Cinnamon Red and vermouth.

Top with soda and garnish with a lemon and an orange zest.

PEPPERMINT GREEN

Obtained from the re-distillation of peppermint leaves. It has considerable properties.

Colour: Bright green.

Aroma: Fragrant, fresh, pleasant.

Flavour: Unmistakable mint flavour, persistent and refreshing.

Indications: Excellent neat, on the rocks, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Grasshopper After Eight

GRASSHOPPER

3cl Volare Peppermint Green

3cl Volare White Cacao

3cl Milk cream

Glass: martini glass

In a mixing tin pour Volare Peppermint Green, Volare White Cacao and milk cream.

Shake well with ice and strain into a chilled martini glass. Garnish with mint leaves and serve.

ELDERFLOWER

This liqueur is obtained by macerating these delicate flowers in alcohol, following a painstaking process in the distillery to capture all the typical aromatic notes of the elderflower.

Colour: Clear light green.

Aroma: Delicate and fragrant.

Flavour: Fresh and thirst-quenching.

Indications: Excellent alone, on the rocks, in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Hugo

HUGO

3cl Volare Elderflower

Prosecco wine

Soda water

Mint

Glass: Balloon glass for wine

Pour into a glass filled with ice Volare Elderflower, Prosecco wine, mint and top with soda.

Garnish with a slice of lime and serve.

PEPPERMINT WHITE

Volare Peppermint White is obtained from the re-distillation of peppermint leaves. It has considerable properties.

Colour: Clear, colourless.

Aroma: Fragrant, fresh, pleasant.

Flavour: Unmistakable mint flavour, persistent and refreshing.

Indications: Excellent neat or on the rocks, in cocktails or in other mixed drinks that call for a mint taste without altering the colour.

COCKTAILS SUGGESTED

After eight Stinger

AFTER EIGHT

2cl Volare Peppermint White

2cl Liquore al cioccolato

3cl Milk cream

2cl Vodka

Glass: martini glass

In a mixing tin pour Volare Peppermint White, chocolate liqueur, milk cream and vodka.

Shake well with ice and strain into a chilled martini glass. Garnish with mint and serve.

WHITE CACAO

Liqueur obtained from the distillation of roasted cocoa seeds, unfiltered to give its characteristic clear colouring.

Colour: Bright, colourless.

Aroma: Light and aromatic.

Flavour: Delicate, sweet.

Indications: Excellent in cocktails or in other mixed drinks.

COCKTAILS SUGGESTED

Grasshopper Chocolate banshee Angel’s tip

CHOCOLATE BANSHEE

3cl Volare White Cacao

3cl Volare Banana

3cl Milk cream

In a mixing tin pour all the ingredients. Shake well with ice and strain into a chilled martini glass.

Garnish with a blackberry and serve.

SPRIZZER

Typical Italian aperitif made from an infusion of fine ingredients, a harmonious blend of herbs and roots.

Colour: Bright orange.

Aroma: Delicate aroma of citrus fruits.

Flavour: Bittersweet.

Indications: Sprizzer Volare may be drunk cold and on the rocks. Prosecco and a splash of soda water can be added to make a Spritz - the quintessential Italian aperitif of worldwide fame.

COCKTAILS SUGGESTED

Spritz

SPRITZ

4cl Volare Sprizzer

6cl Prosecco wine

Soda water

Glass: Balloon da vino

Non Alcoholic

GRENADINE

A syrup made from extracts and juices of red fruits such as raspberries, cherries and pomegranates. An exclusive Volare recipe. This syrup is generally used to colour and sweeten cocktails.

Colour: Ruby red.

Aroma: Delicate and fragrant.

Flavour: Sweet and juicy.

Indications: This syrup is generally used to colour and sweeten cocktails.

COCKTAILS SUGGESTED

Tequila Sunrise

TEQUILA SUNRISE

2cl Volare Grenadine Syrup

5cl Tequila

9cl orange juice

Glass: Old fashioned

Pour

LIME JUICE

Lime juice is an all-natural product, obtained by cold-squeezing the limes to give cocktails all the freshness of this fruit.

Colour: Yellow - green.

Aroma: Typical of citrus fruits.

Flavour: Perfectly balanced citrus and sweet notes.

COCKTAILS SUGGESTED

Like a Virgin

LIKE A VIRGIN

2cl Volare Lime Juice

2cl simple syrup

5cl mandarin juice

3cl cramberry juice

Glass: Double rocks

In a mixing tin pour Volare Lime Juice, simple syrup, mandarin juice and cranberry juice.

Shake well and pour into a glass filled with ice.

Garnish with a vanilla pod and a strawberry.

SIMPLE SYRUP

A bartender’s essential, it is produced by mixing extra-white, top-quality sugar with water and used for sweetening cocktails.

Colour: White.

Flavour: Sweet, typical of sugar.

COCKTAILS SUGGESTED

Eau du basil

EAU DU BASIL

2cl Volare Simple Syrup

5cl Vodka

2cl lemon juice

basil honey

Glass: Fantasy

In a mixing tin pour Volare Simple Syrup, vodka, lemon juice, basil and honey.

Shake well with ice and double strain into a glass full of ice.

Garnish with a cherry tomatoe and serve.

Specialty Items

Food

India

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Shrimp Farms: carefully selected to ensure quality and food safety.

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Paper Products

Resolute Tissue brings the comforts of home to any busy facility with a wide variety of solutions providing affordability, softness and strength.

TISSUE PAPER

Green Heritage® Pro 2-ply, white single roll tissue delivers value and sustainability. 400 sheets/roll 4″ x 3.1″. With SFI® Certified Sourcing label.

Fast Flush® Septic Safe

White, 2-ply

4″ x 3.1″ sheet size

400 sheets per roll

96 rolls per case

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UPC (UPC-14)

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KITCHEN TOWELS

A unique construction allows plies of paper to be bonded and embossed together with glue for a softer “at-home” look and feel. The technology used to make these products limits separation of plies and tissue tears for a more pleasant experience.

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