Brands

Amacardo is a Sicilian distillery based in Catania, which has chosen to create labels intimately linked to the territory. The project envisages, in fact, the enhancement of the Etna area through one of its traditionally most important symbol products and rich in history. The idea is to create a range of artisanal spirits and liqueurs, unique in their kind and with a strong personality, to counteract a certain trend towards the standardization of aromas, typical of an industrial production, which has now lost its authentic roots. To realize this business philosophy, the Distilleria Amacardo has decided to propose a series of labels of excellent quality, which have as its absolute protagonist The Wild Thistle of Etna. The wild cardoon (Cynara Cardunculus Sylvestris), also known as “carciofino Etna” or “cacucciuleddu spinusu catanisi”, is a plant belonging to the Asteraceae family that grows spontaneously in the hilly areas around the volcano. It is an autochthonous Sicilian variety of Artichoke, which has found its natural habitat... Leggi di più

Amaro Lucano was born in 1854 in Pisticci, Matera, in the Pastry Shop of Giuseppe Vena, from a secret recipe that involves the skilful mixing of 30 different medicinal herbs. It gained national notoriety in 1900, when the Vena became official suppliers of the Savoy, whose coat of arms still appears today on the label. Since 1950, under the guidance of Giuseppe's sons, the company has become an industrial reality, also launching other products, but the amaro remains the spearhead of the range, ideal for all occasions and enjoyable in different ways.

In that of Conegliano Veneto since 1892, the Andrea da Ponte distillery has always been characterized by deep respect for nature and for the territory so much so that, since 1983, the entire range is produced with renewable energy sources. The distillery is in fact the first in the territory to have started a process of harmonizing the production activity with the surrounding environment, installing biomass boilers, creating modern plants for the energy recovery of heat, for the purification of fumes and, in 2009, inserting a photovoltaic system that allows an annual abatement of CO2 for 70 tons. Really huge strides these, if you think that the company was founded in 1892 by Andrea Da Ponte, a true expert distiller and, only four years after, in 1896, Matteo Da Ponte is the perfection of the encoding of the art of liquor making mastery, bringing to life the ‘Manual of Distillation’, the first real book on the topic; between the pages of the book, it talks about the ‘Method From the Bridge’ with lots of images of stills made directly from the author, and for this appears to be a manual much-loved and modern, that allows you to grappa be known and appreciated. The producers of Prosecco in the exclusive area of Conegliano still lead to the Bridge only the skins, just separated from the must, which are immediately collected in large... Leggi di più

The Picchioni winery is located in Canneto Pavese, in the hamlet of Campo Noce, in Oltrepò Pavese, which is a triangle of land wedged between Piedmont, Liguria and Emilia. The name of Canneto Pavese is inextricably linked to wine, so much so that in the past it was the municipality of Italy with the largest area of vines, in relation to the extension of the territory. The company was founded in 1988, when Andrea Picchioni decided to recover old vineyards, in Val Solinga, for a total of 7 hectares, on a very steep slope of the hill facing south, on a terrain of mainly sandy nature and rich in pebbles, therefore very suitable for the production of high quality wines. Andrea has a very specific objective: the conversion of vineyards to totally organic viticulture, and in this challenge he has been validly assisted, since 1995, by the oenologist Giuseppe Zatti. This conversion is based on some hinges absolutely rigid and essential, such as: use of water from natural wells of property, use of fertilizers of organic origin and the... Leggi di più

Since 1670 we have been cultivating vineyards on the hills of Roero and working to better interpret the potential of this corner of Piedmont, dedicating our wines to prestigious native vines, each valued in its own identity. The passion that animates our profession and the relationship of love and respect that binds us deeply to the territory have Ancient Origins. Ours is in fact a historical family, proud of its roots and proud keeper of a precious heritage of knowledge and traditions. The extract of a cadastral Register found in the archives of the municipality of Monteu Roero offers a testimony of the more than 3 centuries of history that link us to these lands. It shows that in 1670 “Giovanni Dominico Negro, son of Audino " was the owner, in the same area where today is located podere Perdaudin with its prestigious vineyards, of a house with oven, threshing floor, cellar and rows of vines. It is right here, in the ancient farm of Audino, that at the beginning of the Twentieth Century was born Angelo Negro, called “Angelin”, owner of a small farmhouse. The choice to focus on native vines vinified with traditional methods and the constant attention to quality soon bear fruit: starting from the Eighties the wines of the Angelo Negro and Figli farm begin to receive acclaim, first in Italy and then internationally. Over time, the... Leggi di più

Like any adventure, ours also began with a journey: Angelo Poretti's journey to Austria, Bohemia and Bavaria, where he meets the best Master Brewers and discovers all the secrets of "knowing how to make" a good beer. Angelo Poretti returns to Italy and realizes the dream of a lifetime. In 1877 he opened his brewery in Valganna: precious land for its sources of pure water, an essential ingredient for a real quality beer. For more than 130 years, La Valganna has been the heart of our brewery that today pulsates all over the world. Just as Angelo Poretti once went to Vienna to look for the best wooden barrels, so today we use DraughtMasterTM technology: the innovative tapping system that uses recyclable PET barrels, without added CO2, which respects the environment and man. Because we have always been faithful to tradition, never ceasing to innovate. In 1881, Angelo Poretti obtained his first great success: he was called to participate in the National Exhibition in Milan. Today, more than a century later, our brewery has been chosen as the Official Beer of Padiglione Italia at EXPO Milano 2015. Definitive recognition of a real all-Italian quality beer.

With over sixty years of experience in the distillation, bottling and export of Scotch Whisky and other distillates, Angus Dundee is a Scottish company that owns the distilleries of Tomintoul, located in the Speyside region, and Glencadam, located in the Eastern Higland. With a success that is essentially based on the satisfaction of the end customer, Angus Dundee distillates provide answers to even the most demanding palates, offering a quality/price ratio that is hardly equal. Present with its own labels in over seventy countries around the world, it is with professionalism, constancy and competence that the company Angus Dundee Distillers comes to offer really interesting products, able to give organoleptic experiences not certainly belonging to the common spirits.

Antica Torino was born from an idea of Vittorio Zoppi and Filippo Antonelli, vermouth expert, distillates and liquors the first, great and famous wine producer the second. Their collaboration, assisted by Sommelier Paola Rogai, led to the Antica Torino project, born with the precise idea of proposing the Piedmontese tradition in every wine, liquor or distillate produced. For this purpose, only natural ingredients and original recipes are used. Turin has always been the home of Vermouth, once again serving as a setting for passion and love for the Piedmontese Territory, history and culture, cradling the dream of producing great wines and spirits that express Savoy elegance and originality in a sip. Vittorio and Filippo decide to start right here, from the Vermouth of Turin, which represents a city and an era, its habits and its excellences, with the red Vermouth and The Bitter of the sacred. Vermouth is part of the lifestyle of the real people of Turin, who in the living rooms of the city, around the main square met to celebrate “the hour of Vermouth”, consuming a kind of modern aperitif, with appetizers and mixed tastings. Antica Torino starts from these local traditions, starting with the recipe for red Vermouth, more similar to that of the early ‘900s rather than modern ones, thus offering the opportunity to taste aromas and... Leggi di più

No other Italian Wine Group can boast the history and the coat of arms of Antinori, in Tuscany. The Antinori family has been dedicated to wine production for more than six hundred years: since, in 1385, Giovanni Di Piero Antinori became part of the Florentine art of winemakers. Throughout its long history, through 26 generations, the Antinori family has always managed this activity directly, undertaking innovative and sometimes courageous choices, and always maintaining unaltered respect for traditions and for the territory. Today the company is headed by the Marquis Piero Antinori, with the support of his three daughters Albiera, Allegra and Alessia, all involved in the company's activities. A journey made of tradition, passion and intuition: driving qualities that have led the Marchesi Antinori to establish itself as one of the main Italian wine producers. Every vintage, every soil, every idea that you want to put in place is a new beginning, a new challenge, a new search for ever higher quality margins. As the Marquis Piero likes to say: "the ancient roots play an important role in our philosophy, but they have never inhibited our innovative spirit”. The estates of Tuscany and Umbria, historical heritage of the family, have been added over time investments in other areas suitable for the production of quality wines, both in Italy... Leggi di più

Passionate and enthusiastic Globetrotter photographer Antonio Caggiano decided to found his company at the beginning of the 90s, driven by an irrepressible desire to give voice to the history and traditions of his beloved Taurasi. The particularity of its spectacular Cellars is immediately evident walking through the many fascinating tunnels: it is not simply a place of barrels, bottles and vats, but a real Museum of wine culture. In every corner, on every wall, and in the many hollows made from the stone walls, you can see tools and tools typical of the practice of winegrower. Alongside the tools and hundreds of barrels is a variety of works of art made of wood, glass and stone, some made by Antonio himself, others given by artist friends that make the atmosphere even more evocative. Today the company is led by Joseph, for all the Pine, the son of Antonio, who through a rigorous work in the vineyard and a passionate and careful interpretation of winemaking has contributed to the affirmation of style, quality of personality that has marked the company Antonio Caggiano as a great interpreter of the wines of irpinia.

According to the documents, the production of rum was started from 1749, however the origins of the summer go back to 1655, when the conquest of Jamaica by the British against the Spanish took place. Frances Dickinson took part in the British conquest and it is believed that Appleton Estate was part of the land holdings Dickinson had from the crown in exchange for his services. His grandchildren were the first recognized Masters of Appleton. In 1845, the estate changed hands, being acquired by William Hill and, not long after, was purchased by one of Jamaica's best-known merchants, A. McDowell Nathan. Following Nathan's death, in the great earthquake that shook the region in 1907, his extensive estate, which included Appleton Estate, was acquired by the J. Wray and Nephew Ltd company.  The company, while maintaining this name, has recently been acquired by the Italian group Campari which continues its activity with constancy.

Ardbeg is located in Islay, the mecca of peaty whisky drinkers, and was founded as far back as 1798. Its history is a bit troubled as it went through moments of decline and then, fortunately, returned to occupy a prominent place in the vast panorama of Scottish distilleries. Production was in fact stopped in 1981, resumed in 1989 on a small scale until 1996 and, finally, returned to the highest quantitative levels from 1998 onwards, after the change of ownership. It is currently owned by the giant Moet Hennessy. The production stands on the million liters per year, not very many, but divided into a very varied core range and, almost unanimously appreciated. Bottlings officers include the 10-year basis, the Airigh Nam Beist, the recent Blasda (which, contrary to the style of the distillery, has a slight torbatura), Corryvreckan party (such as bottling, limited edition, and later extended) Supernova (the more peaty of all the Ardbeg recent production), Rollercoaster, Alligator, the baby Galileo and, in fact, the Uigeadail is the subject of this review.

That of the Argiolas is a story that began in the early ' 900. It was exactly 1906, the year in which Antonio, the patriarch, was born in Serdiana, in the province of Cagliari. A little more than thirty years later, in 1938 precisely, in what has always been a land of farmers, olive groves and vineyards, Antonio himself gave birth to the Argiolas winery. Planting row after row, joining vineyard to Vineyard, began to produce wine, always seeking quality with rigor and method. Then came the Sons of Antonio, Franco and Giuseppe, who inherited from their father the passion for vineyards and wine, and shared it and passed it, in turn, first to their wives and then to their own children. Today, the third generation of the Argiolas, that of Antonio's grandchildren, is already actively working in the cellar. The recipe is simple: season after season, harvest after harvest, from generation to generation, the tradition is handed down and renewed, year after year. Unique wines, characterized by intensity, balance and elegance. Currently, divided into five distinct Estates, the vineyards that respond to the name of Argiolas reach a total extension that exceeds 230 hectares. In respect of the environment, ecosystem and territory, research and experimentation is also available, for vine plants that, in some cases, are even cultivated on a... Leggi di più

Aristea was founded in 1985 in Battipaglia, in the province of Salerno, with the aim of creating a solid and competitive company in the production of disposable tableware and containers. The validity of the staff, together with the marketing choices made, have allowed the achievement of this goal within a time far below expectations. Today we carry out our activities in a recently built plant that covers 60,000 square meters. of which 24,000 are dedicated to production and, thanks to a particularly efficient distribution network, we are present with our brand throughout Italy and in many European and non-European countries. These results are made possible daily by Aristea's specific corporate philosophy, firmly anchored to the concept of quality applied to all levels of production, and strongly oriented to the most advanced technology. Since the first years of activity we have invested considerable resources also in the Vending sector, both because it is considered an expanding market, and because we are convinced that the need for technically perfect products in this sector was even more than in others of vital importance. Despite having gained a "know-how" of all respect over the years, we have never stopped keeping up with the times trying to always find cutting-edge solutions. Today, after continuous investments in the retail,... Leggi di più

Specialized in pelagic fishing since 1973, our products are processed within a few hours of fishing. Owner is the sea gypsies: travels, explores, fishing. He spends his life in the waves. Cetara is a magical place. The tower stands on the beach, the sea cradles fishermen and the sun shines high. The life of the village flows quiet, protected by Mount Falerio. An almost magical reality where getting lost is sweet.

It is one of the most famous wineries in Umbria, a real oenological reference of Montefalco. It was founded in 1971 by Arnaldo Caprai, a successful textile entrepreneur with the dream of changing life and producing wine, sensing the great potential of a grape variety then unknown to the general public, the Sagrantino. It will be his son Marco, from 1988, to involve great personalities and professionals in the sector to make the best use of this native grape variety and make the caprai Winery the flagship and undisputed protagonist of his own land. The great vintage of 1993 represents the culmination of all the work and efforts of Marco, making him enter the ranks of the largest Italian producers. Today the winery Arnaldo Caprai and Sagrantino Di Montefalco are almost synonymous. Thanks to the great popularity achieved all over the world many manufacturers have followed the example of this important production reality and the Sagrantino has entered in full right on the podium of the great reds of Italy. This winery has shown how an ambitious dream could transform, by virtue of the deep link with the... Leggi di più

Founded in 1987 by a historic family of winemakers, L'astoria by Paolo and Giorgio Polegato, makes quality one of its reasons of pride. The company links its name to the product par excellence of the Venetian wine tradition: PROSECCO; precisely with this wine, the Millesimato, it has won many awards over the years, including the most significant the Grand gold medal at the Vinitaly International Wine Competition in Verona. Prosecco Millesimato Docg and Refrontolo Passito Docg are the jewels of the House. But Astoria is not only Prosecco, it also produces barricaded wines including the Colli di Conegliano Docg Crevada and Croder and employs the technical support of a staff of great competence and prestige.

Azienda Agricola Attanasio Giuseppe continues with passion the traditions of a typical family of Salento winemakers. The large star vaults of a palace of the late nineteenth century guard the cellar and the winemaking facilities. Since 2000, the footsteps of Primitive Leggi di più

Attems has been synonymous with viticulture in Collio for generations, in the firm belief that quality and personality of wine are the result of the territory. Attems ' quality objective is to produce great wines that fully reflect the Collio, but unique in style, in the sign of renewal and a global approach to the quality wine market. It is recent history, that in 1964, shortly after the creation of the designations of origin, from an idea of Count Sigismondo Douglas Attems, the Consorzio Tutela Vinidel Collio was born of which the same count was president for 35 years, until 1999. Immediately the Collio production area was circumscribed, extended, in whole or in part, to only eight municipalities: Gorizia, Capriva del Friuli, Cormòns, Dolegna del Collio, Farra d'isonzo, Mossa, San Lorenzo Isontino and San Floriano del Collio. Only Hill Vineyards can access the Collio appellation, making the selection of grapes more limited with a clear improvement in the overall quality of the wines. The official production specification,... Leggi di più

The history of the entrepreneurial activity Attinà & Forti is far in time. It dates back to the passion, intelligence and tenacity of the ancestors of today's entrepreneurs, who, using what was available, knew how to trade and ensure income for themselves and their employees.  Since the early ‘900 in Villamesa Di Calanna (RC), a small village in the Calabrian hinterland at the foot of the Aspromonte, the grandparents Attinà and Forti cultivated quality olives. They were able to sell them throughout the province thanks to the ability to store them in water and salt, daughter of the peasant tradition and knowledge that was transmitted from family to family and from generation to generation.  Francescantonio Attinà, son of the first-born Salvatore, in 1946, then in the immediate post-war period, a truly dramatic season for Italy, decided to expand its business outside the Reggio territory and formed the first company that gradually established itself throughout the Calabrian and Sicilian territory. Thanks also to the taking over of his brother-in-law Pietro Forti (husband of Maria Attinà), already operating in the sector, the activity also expanded in Puglia and in 1970 a second plant was built in Gallico, also in the province of Reggio Calabria. The children of Francescantonio Attinà, Salvatore and Fortunato, together with the... Leggi di più

Aviva is considered the last stroke of genius of the Torre Oria winery, located in Valencia and founded in 1897 by the Oria Rueda family. Its popularity is definitely due to its appearance... there has never been such a sparkling wine on the market! What makes it so special? By slightly shaking the bottle, "flames" are immediately formed, Amber and bronze reflections that create a very original metallic effect on the reddish background of the wine. The glass seems to be the only element between the fire and the one holding the bottle!

Maison Ayala was founded in 1860 and is located in Aÿ, in the heart of Champagne. Ayala is a little gem. With a vineyard of more than 80 hectares, Ayala is one of the rare Maison in Champagne to cover its needs through the use of grapes coming only from its own vineyards, which guarantees quality, regularity and typicality. Its very limited production and the passion of its men, guarantee a unique quality.

It dates back to the early Eighties, also following the entry into the company of Dorino's two sons, Valneo and Tonino, the decision to diversify the production of wines that, while maintaining a high quality, could develop two different strategic concepts. The cru wines, with limited production, obtained from particularly suitable vineyards with both agricultural and oenological processes extremely selected and the classic wines destined to develop in an important way, also as quantity, in the medium/high segment of the market. The organizational and productive principles behind the results obtained are the reduction of the quantity obtained per hectare, shorter pruning, the planting of existing vineyards, the planting of new vineyards with a high number of strains per hectare and the creation of two separate wineries. The cellar of " Masarotte "has been used as a vinification Center for all the production of the Cru line and for the maturation in barriques of the white wines of the same line; the cellar of" Vencò", intended for the maturation, both in barriques and in barrels, of all the red wines. The following decade is consequently characterized by the consolidation of what was previously set and the affirmation of Valneo and Tonino as natural recipients of the paternal inheritance. The next strategic direction of the Company... Leggi di più

The idea was born within my family, we were looking for the best destination for the land inherited from my grandfather. A somewhat crazy choice, it's up to me to make it. And so was born in 2012 the farm Cicalese Rossella. In the ebolitan lands, owned by my family, there have been several generations of farmers. My grandfather, and my great-grandfather before him. We grew vegetables, corn, peaches, apricots and artichokes. Wine was a secondary activity. My grandfather only did it for his family and a small number of friends. But the admirers of that familiar wine became more and more numerous. And here we are decades later, right here where everything was born, to select vines, arrange rows and harvest. More than a dream, a reality. In a few years our company has grown before our very eyes. We have extended production. We entered the market. We participated in fairs, events, tastings. In 2017 we were present at Vinitaly, which was the best opportunity to present to the professionals our local reality. We are a young company,... Leggi di più

The story of BABBI is the story of a family. In the heart of Romagna, a region rich in tradition and gastronomic culture, Attilio Babbi, born in 1906, grew up feeding from a young age his love to his passion for the art of confectionery. The choice of raw materials of absolute genuineness and the freshness of the ingredients, allow BABBI to become the point of reference of the Masters of artisan ice cream. In 1958 Attilio Babbi had the brilliant intuition to take advantage of the winter months to introduce a new production line in the company: thus the BABBI confectionery specialties were born. Attilio immediately sensed that the right path was not that of mass products, of which the market was already rich, but that of the creation of “unique and unrepeatable confectionery specialties” through the use of noble, refined, genuine raw materials and a long and accurate craftsmanship. From this principle were born the Viennese Wafers and Waferini, today known and appreciated all over the world.  Today BABBI, after more than 60 years of activity, commitment, sacrifice, and love for the tradition and above all passion for the art of confectionery, it boasts an international market with a branch office in Spain since 2006, BABBI Helado Italiano, brand stores in Japan and new objectives to achieve. Yet, no one in the company forgets how it... Leggi di più

In 1814, Facundo Bacardi Massò was born in SITGES. The son of a family of bricklayers, he emigrated to Cuba in 1830 when he was 16 years old, following his older brother. In 1844 Bacardi married Amalia Moreau, a wealthy French woman. After a few months he opened a merchant store. The couple had 6 children who played an important role in the history of the company. After the earthquake that struck Santiago in 1852 and the cholera epidemic that followed, the family returned to SITGES to escape from the condition of poverty. As soon as they returned to Cuba, their business went bankrupt, and Bacardi tried to create a rum distillery. Rum was considered cheap, a low-quality drink but Bacardi developed a unique process with a different type of yeast for fermentation, filtering the liquid through the charcoal and aging it in white oak barrels which is what makes the final product transparent and makes it the best. early white rum in the world. Mrs. Amalia one day found in the distillery many bats and suggested to use the bat as a symbol of the brand. The many bats had been attracted by the smell of molasses and were driven away with a buzz. The symbol of the bat became fundamental to the notoriety of the Bacardi brand right away, when most people in Cuba still could not read and write. Today Sitges is home to Casa Bacardi, a... Leggi di più

Baileys Irish Cream is a liqueur based on Irish whiskey and milk cream, manufactured by R. A. Bailey & C. Of Dublin, a company of the British Diageo group. Its alcohol content is 17%. Baileys is the creation of IDV (International Distillers and Vintners) and I&M, a new product development company. Jago and David Gluckman, the protagonists behind this liqueur, have since created many other drinks and products, most notably Jago's cream liqueur, launched in 2004.

The Baladin brewery was founded as a brewpub (production and direct mix) in 1996 in Piozzo, a small village in the Langhe in the province of Cuneo, by its founder and master brewer Teo Musso. The first plant, self-produced in Belgium by Teo with his friend Jean-Luis Dits of the Brasserie à Vapeur (Pipaix-Belgium) and installed in a garage “occupied” almost abusively next to the brewery, had been made using tanks for processing milk. After years of experimentation, launches of new beers, great success of the public and sales, “homemade” extensions of the production facilities, since January 2012 Baladin has become an agricultural brewery with the aim of taking responsibility for the entire production cycle of its beers, starting, of course, from the land and the raw materials that are generated from it. The ultimate goal, achievable through the production and sale of Baladin beers is to fully support this cycle, producing not only wealth but also ethical values. Barley malt is produced in the land in Basilicata while part of the hops in an experimental plantation in Piedmont in collaboration with the Agricultural Institute of Cussanio.

The Baratti & Milano company, with its historic confectionery located in the heart of old Turin, has passed the 150-year milestone and has recently crossed the 160-year milestone. Like few other companies, it not only remained in business all this time, but was often the protagonist of the history of the city, it inspired fashions and Customs related to the "sweet". Its founders, Ferdinando Baratti and Edoardo Milano, in 1858 decided to open a confectionery and liquor store in via Dora Grossa in Turin, they are two enterprising young people, moved from Canavese to Turin, looking for luck. To learn new recipes Edoardo Milano also moved for a certain period to Paris, after getting engaged to a virtuous young lady who brings him a conspicuous dowry and supports him in his work. Together, Ferdinando and Edoardo, manage to establish themselves in a short time in the beautiful Turin. There is great care in the selection and control of raw materials at the origin in the countries of cultivation and collection: the company has in Ecuador and in Ivory Coast/Ghana its collaborators who coordinate Cooperatives of farmers engaged in the cultivation and collection of cocoa. Therefore, the control is done by the company directly in the production territories. Boarding from the ports of Guayaquile in Abijan is also followed by company employees.... Leggi di più

One of the most famous and long-lived wineries in the whole of Burgundy has been in the hands of the Ladoucette family since the eighteenth century, since 1787 exactly, the year in which the then owners, the Comte Lafond family, bought the land from the illegitimate daughter of the French King Louis XV. Over the years the constant work of the family has transformed the wines of Pouilly-Fumé into products of excellent quality, making them capable of rivaling head on with all the remaining best whites in the world. In 1972, Baron de Ladoucette inherited the original land and extended it by buying plots in the regions of Sancerre, Pouilly-Fuissé, Chablis, Champagne, Vouvray and Chinon, thus expanding the family's centuries-old wine business. Today, the maison de Ladoucette is able to perfectly combine technological innovation and wine tradition, quality and large numbers, aiming to maintain the link with the territory and its microclimate, and creating top-of-the-range products in every area. In the cellar, the tradition is that every plot and every single crus are vinified separately, so as to improve and enhance the intrinsic characteristics of the fruit and the peculiarities arising from the composition of the land: from the de-stemming the grapes, fermentation at a controlled temperature until the aging process, each step is... Leggi di più

Legend tells in Armagnac, that the Baron of Sigognac one day had the traditional clocks removed from all his cellars. Passionate about the mystery of the aging of Armagnac, he built very unique watches. In these watches each dial had ten divisions instead of twelve. The seconds had become years, the big hand only moved every decade, while the small hand of the hours counted the centuries... The Legend also tells that in time the Baron no longer listened to the clocks, but only his palate, to know the age of the Armagnacs. And no one charged the clocks anymore. The Baron of Sigognac became the memory of the Armagnacs. The Armagnac Baron de Sigognac is the result of the momentum and passion that have animated The Soul of Gascony for centuries, of which the valiant Musketeer d'artagnan is the most emblematic representative. The Guasch family has dedicated its Ugny-Blanc and Bacchus vineyards exclusively to the production of Bas Armagnac. Every year after the harvest and immediately after the vinification, the head cantiniere carries out the distillation with his centuries-old still. Pure natural white wine, fine yeasts in suspension, early distillation: from these moments and during the long years, the chief winery watches over the Bas Armagnac that will be born and will patiently follow the evolution of its aromas during the aging in... Leggi di più

The history of the wine-cellar Baron Ricasoli, dates back to the XII century, when the ownership of some land was ceded by the Republic of Florence to the Ricasoli family, who, despite being engaged politically and militarily, in the fight between Florence and Siena, he undertook the agricultural activity in Brolio, on a total area of approximately 1,200 hectares. Over the centuries, the name of the Ricasoli family has been inextricably linked to the production of great wines, becoming a real pride for the whole of Tuscany. According to the American magazine Family Business, Barone Ricasoli is the fourth company in the world for longevity, the second in the wine sector: it is therefore a real piece of wine history, a name that has become a legend thanks to the constancy and passion of daily work in the vineyard. The cantina Barone Ricasoli has contributed substantially in the choice of Sangiovese as the main grape variety for Chianti Classico wines, of which Bettino Ricasoli is considered the main creator. Over the years Barone Ricasoli has been able to combine the extraordinary tradition, expressed over the centuries, with the production of quality wines, to the point of making Brolio one of the best known labels within the Italian wine scene. The union between a glorious past and a future marked by Great Wines: This is the message... Leggi di più

Beck's is a brand known all over the world and with an ancient history, starting from the summer of 1873 in Bremen, Germany, from the collaboration between a merchant and a builder, led by a master brewer, Heinrich Beck. Reproducible every year and always true to itself, it is produced according to the German law of purity, which provides for the use of only 4 fundamental elements: water, hops, yeast and barley. The company has represented and still represents a historical reality on the international scene: they were the first to bottle in green glass, to use ice blocks for storage in warehouses, even to launch on the market stainless steel drums for Transport. In the '50s, the Beck's was the protagonist of one of the first commercials ever made on a beer: a giant bottle was resting on the counter with the slogan "the beer Beck's calm the thirst of men"; on the wave of success in the '60s, was born the first multi-pack that will soon become a must in the festivities. The historic brand of the sailboat, present in the latest advertising as well as on the labels, is an incitement to believe in one's dreams and to follow one's instinct, one's compass, without letting oneself be discouraged by difficulties.

The Bellavista Winery is one of the best known, appreciated and prestigious wineries in Franciacorta. Bellavista was born in the 60s from a brilliant intuition of Vittorio Moretti: after starting to produce sparkling wine to "escape from the routine“, within a few years he found himself having to manage a” jewel of company" and a brand that became a symbol of quality and prestige. Today the winery is led by her daughter Francesca Moretti, able to combine fidelity to the brilliant production tradition and creative and innovative ability. The recent graphic renewal of labels and bottles, played on the inspiring elements of Earth, air, color and matter testifies to Bellavista's inclination to continually renew itself, to get back in the game so as not to abandon the role of leader in the world of Italian sparkling wines. The sparkling wines of Bellavista are real jewels of Franciacorta, starting from the most famous and widespread labels up to the most complex and precious expressions. All marked by a unique and original style, distinctive of Bellavista, played on fruity aromatic textures of impeccable measure and balance, with articular and dynamic nuances, fresh and juicy rather than herbaceous or spicy.

The belrisguardo farm originated in 2002 when the founding members decided to exploit the potential of the territory of Bellosguardo, a small village of just under a thousand inhabitants, in the heart of the Cilento National Park, Vallo di Diano and Alburni. The following years were fundamental for the acquisition of machinery, the preparation and organization of the land, the setting up of the cellar and the establishment of a company with the aim of merging modern professional methods with local peasant wisdom. Enthusiasm and passion in the project brought the production volume from about 2,000 bottles to about 12,000 bottles of wine without sulfites in the year 2016. 2012 represents the year in which production has projected the company towards a wider context than the local one. The year 2014 marked an important step for the company's evolution: the project took on a national dimension, also thanks to the desire to expand the offer of wines produced: the land available to Belrisguardo allows the production of different types of aglianico wine, white and red grapes, passito. The entrepreneurial initiative, however, is not limited to the processing of wine – the Maute, Argylos, Róce and Mortellito – but aims at the enhancement of every form and characteristic of the original territory. The project is designed to create a national... Leggi di più

Beluga Vodka is produced by JSC Synergy, one of the Russian giants of the alcoholic beverage industry as well as the third largest producer of Vodka in the world. Distilled for the first time in 2002, Beluga has quickly become a leader in the Super Premium – Ultra Premium segment; on Western markets it has been present since 2009, and is now sold in more than 50 countries around the world.

The polmos zyrardow distillery was founded in 1910 in Poland, when it began to produce the first Vodka. At the time the distillation of Rye was quite widespread in the country, and the distillery survived the 2 World Wars and the political unrest of Europe of the time unscathed. After the fall of the communist regime Polmos decided to try his hand at creating a Vodka that could stand out from everyone, unique and authentic. It was thus that Belvedere Vodka was born, in honor of the Belweder Palace in Warsaw, which today appears on the label. Belvedere Vodka remained a regional product until the 90s, when a wealthy American decided to buy its production and sales rights. In 2002 he finally entered the luxury circuit after the acquisition of the LVMH Group. Today Belvedere Vodka is an icon, the very idea of luxury and its value, it is sold in more than 100 countries in the world and produced in different types, depending on the fruits that are put to maceration.

At the beginning of the twentieth century, the origins of the farm “Benito Ferrara” date back, extended over a total area of almost ten hectares and particularly active in the wine sector. The winery is located in an area that, by tradition, is highly suited to the cultivation of the greco di Tufo and aglianico varieties. Cultivating its vineyards at an altitude varying between 450 and 600 meters above sea level, the company sees its modern history begin around the 50s, when it is precisely Benito Ferrara who, thanks to his innovative mentality of forward-thinking entrepreneur, starts the construction of his own winery, in order to produce and bottle wine independently. Today the reins of the company are held by the daughter of Benito Gabriella Ferrara, who has managed to make his company take on a prestigious role in the production of quality wines from Campania, and has managed above all to conquer important market slices belonging to the Italian and American wine scene. In the vineyard, agricultural management is conventional, but the use of synthetic substances is careful and careful, always reduced to the minimum necessary. In the cellar, each step is aimed at enhancing and enhancing the intrinsic peculiarities of varietal and terroir, so it is difficult to add more: thus, labels of absolute quality are born. Starting from the... Leggi di più

Beringer was born in 1876 thanks to brothers Jacob and Frederick Beringer, when coming from Germany they bought 85 hectares of quality vineyards in Napa Valley, the most prestigious wine area in California. The two brothers undertook important excavation work and, after years of efforts, they were able to have large cellars dug into the rock, in which a constant temperature of about 14 degrees Reigns, ideal for the storage and aging of wines. These wineries have proved to be so effective that they are used up to the present day, in particular for the aging of Cabernet Sauvignon "Private Reserve". The location, microclimate, unique soil make Napa Valley one of the largest wine regions in the world. The climate is almost Mediterranean, with hot summers moderated by the proximity of the ocean and the mists it generates. The soil is not very fertile, consisting mainly of clay and rocks that allows the production of grapes with a very concentrated taste. The company is of enormous size for us Italians, in fact six times more than the largest Italian producer, produces almost 100,000,000 bottles, has kilometer cellars and hundreds of employees. In the United States, Beringer ranks, despite the numbers that suggest otherwise, among medium-large companies, but in terms of quality it is one of the guiding lights for American wines. Many are... Leggi di più

Few other wineries can boast such a close connection with the territory that surrounds them as Berlucchi with Franciacorta. For more than fifty years, in fact, this historic Italian brand means quality sparkling wine not only in our country but throughout the world. A decade-long story that begins with the meeting between Guido Berlucchi-already a wine producer and at the time looking for an oenological consultant - and the young and dynamic oenologist Franco Ziliani, who together wondered: "what if we made a sparkling wine in the manner of the French?”. It was on that occasion that the idea was born to try the production - a real challenge - of a classic Italian method in the province of Brescia. After a few unhappy years, with the 1961 harvest and the first three thousand bottles produced, the Franciacorta was born that we all know today. Those first labels were followed by many others: in 1962 the first “Max Rosé” was produced, the first rosé sparkling wine produced in Italy, literally made to measure for the Milanese antiquarian Massimiliano Imbert, up to the prestigious “Cuvée Imperiale”. Wines, those that go under the name” Berlucchi", capable of marking the history of the entire Franciacorta denomination: sparkling wines of great thickness and absolute quality, not to be missed by anything in the world. Today, in complete... Leggi di più

In 1923, Berry Bros. & Rudd, an English company engaged in the wine and liquor trade, as well as an official supplier to the British royal house, gave rise to the Blended Scotch Whisky Cutty Sark, creating a whiskey that is easy to drink compared to standards, ideal to sip as an aperitif and excellent to use as a base for cocktails. The new whiskey was immediately a huge success in the United States, so much so that in 1961 it became the best-selling whiskey among Scotch whiskies. Recognizable by its iconic yellow label on green bottle, Cutty Sark whiskey is named after the Scottish merchant vessel, which repeatedly covered the London-Shanghai route to the Indies, carrying loads of wool and tea. The same vessel is depicted right on the label, as if to remember the courage and adventurous spirit that unite distillate and mercantile. Still today renowned and classified among the best Scotch Whisky, Cutty Sark is born exclusively from whiskies from the Speyside region, and continues to offer the quality and drinkability that have always distinguished it.

Bertani's story begins in 1857, when the brothers Giovan Battista and Gaetano Bertani decided to apply the most advanced production techniques to the great potential of their land. Bertani is one of the first Italian producers to land in America in the last years of the Nineteenth century, to the confirmation of the innovation brought forward by the two brothers.The Twentieth century did little more than confirm the excellent quality of the wine Bertani, a name that has been able to preserve, generation after generation, the ability to renew themselves in respect of their own identity and that of the veneto territory. Amarone Di Bertani is certainly one of the most appreciated and prestigious Amarones, awarded by many awards and by the loyalty of numerous lovers of quality wine.In addition to the wines of Valpolicella, Bertani is appreciated for the production of wine in the area of Soave and Lake Garda. It would therefore be reductive to associate the name Bertani with that of Amarone, which remains the flagship of a production of the highest level. Recioto and Ripasso are two other important names within the range of bottles of this winery, which is confirmed, sip after sip, synonymous with quality excellence.After a century and a half of history, Bertani shows us how courage and continuous innovation are two fundamental... Leggi di più

Futuriste drinks is a new proposal in Italian beverage: an assortment of natural and organic drinks that was born to rise from the quality standards of the market and give an unmistakable touch to your relaxing break. The products that the company offers - fruit juices, cold teas, soft drinks and gourmet - are distinguished by their naturalness: the ingredients are selected and controlled at the origin, processed with care and attention. The result is a low-sugar, very healthy and natural drink. Many different products to sip during a chat, a business meeting, an afternoon with friends, a relaxing break, the aperitif turning every occasion into a precious moment in which to feel good

No other winery in Italy is so closely linked to the origins, history and the whole path of its denomination as Biondi Santi Al Brunello di Montalcino. A story that has its roots in the nineteenth century, with the first trials of winemaking by Clemente Santi, the one who devoted much of his life to the study of sangiovese and who saw his “chosen red wine” - in fact Brunello - awarded at the Universal Exhibition in Paris in 1865. A journey that has not stopped since then, and that has consecrated the winery as undisputed leader of the whole area the Chinese, an example of tradition to which everyone still looks with admiration today. The wines that come out every year from Tenuta Greppo are, in fact, still today considered as some of the greatest wines in the world, models of elegance and longevity. With plants that, in some cases, even exceed eighty years of age, Tenuta Greppo can count on a vineyard extension of twenty-five hectares, in which only and exclusively Sangiovese grosso plants meet. The yields per hectare are very low, and were between 30 and 50 tons, with an annual production rarely exceeds 80 thousand bottles, including 10 thousand bottles of Brunello di Montalcino Riserva, produced only in vintages quality exceptional. In the cellar, only the first choice grapes arrive, from vineyards that are at least ten years old... Leggi di più

The Antoniano Brewery began its production in 2013 in Ronchi Di Villafranca Padovana and since its foundation has chosen to be an agricultural company. A conscious decision to bond closely to that land that gives a unique flavor to all the beers in the range. Since 2012 the brewery manages more than ninety hectares of land between Friuli Venezia Giulia and Veneto. In June 2013, the first barley made in Birrificio Antoniano was harvested. The profound knowledge of the market of specialty beers, the great experience of a brewer veneto active in the brewing industry, the attention to technology and innovation in the plant: these are the ingredients that help to create a beer from the heart, authentically Italian, but with a strong international vocation.

N'artigiana is a tribute to craftsmanship, the art of know-how, with heart and passion. It is inspired by the precision and Carthusian work of Neapolitan artisans, still able to enchant the whole world with their small and large masterpieces. A story that defies the centuries, that knows no sunset. From the Nativity Art of San Gregorio Armeno to the goldsmith tradition of the Borgo Orefici, through the luthiers of the historic center, to the Coral artisans of Torre del Greco, the history of Naples is intertwined closely with that of the workshops, family ties, local artisan traditions.

The Granda Brewery was founded in Lagnasco, in the province of Cuneo, in 2011. The style of the beers is strictly directed towards very hoppy and bitter products, with some exceptions of Belgian inspiration. Inspired by the tradition of the first "ale" produced in history, no concession is granted to preservatives, stabilizers, substances or heat treatments such as pasteurization. Each beer produced in the lagnasco plant is left free to evolve and mature, revealing new and different flavors each time. The preservation and evolution of the taste of beer is the result of an ancient technique: refermentation in the bottle. A challenge not at all simple, from a technical point of view, because it means recreating in every single bottle an environment in which the yeast can continue to mature the product, preserving it. And it is also a commercial challenge, because the market tends to standardize, and explaining the technique becomes an extra step to be understood. On the other hand, there is a second advantage: the gassing that is obtained is natural, the bubbles are not artificially introduced, but Daughters of the continuous work of the yeasts. Beers of the Big have won countless awards over the years including one of the best IPA of the year 2016 Association Unionbirrai, six gold medals at the international competition " world beer... Leggi di più

Bisson is a winery founded in 1978 by one of the most eclectic producers in Liguria. Piero Lugano, an established sommelier, begins his journey with a wine shop, alongside which he works as a winemaker. Then the love for his land, the passion for his work, and the search for constant quality improvement, did the rest. The production of Bisson is characterized by the great care in the vineyard and the use of cellar techniques to preserve both the varietal spontaneity of the grapes, and the Mediterranean imprinting linked to the context. The wines consequently decline in surprising aromatic vivacity and great brackish pleasantness.

Founded in 1996 by Dirk Naudts, former beer trader and professor of brewing science at Kaho Sint-Lieven University college. The company is located in the municipality of Lochristi, in the Flemish province of East Flanders near the historic city of Ghent. The brewery produces very few of its own beers and shows particular attention to the environment, but is specialized and equipped above all and specially for the development and creation of beer on behalf of third parties.  Equipped with an impressive and advanced technological structure constantly updated, capable of handling myriad beers at the same time, with a wide assortment of ingredients and yeasts to choose from. It has a department dedicated to research and development and collaborates with external competence centers (universities, universities, companies, etc.) in order to improve the quality of beers and scientific research. It is impossible to quantify the beers produced over the years and the many beer firms that have turned to this company to create their own beers: the two sacred monsters To Øl and Mikkeller are part of this list.

The first winery dates back to 1883 and was built in Soave by Abele Bolla, owner of the Inn "Al Gambero". The first official recognition was given to the company in 1909: at the Bologna fair Bolla obtained the gold medal for quality wines. As the century progressed, Bolla soon became a name also known overseas. In 1946 Ercole Sozzi, owner of The "Hollywood Fountain", renowned restaurant in New York, visited the Bolla cellars and made a large order that accelerated the introduction of Bolla wines in the US market. In 1951 the company became a permanent member of the U.S. Chamber of Commerce; four years later it received the same honor from the British Chamber of Commerce. On April 13, 1953, on the occasion of Alberto Bolla's eightieth birthday, the family members organized a special party at the Hotel Cavalieri in Milan: children and grandchildren surprised their grandfather by bottling his favorite wine with the label Recioto Amarone, Riserva del Nonno, vintage 1950. Precisely from this happy intuition began the fortune of Amarone: the first to market it were the Bolla brothers. Meanwhile, the number of fans of Bolla wines grew. In 1958 Frank Sinatra refused to sit at the table without the suave bubble. Antonio Gioco, chef of the restaurant "Dodici Apostoli" in Verona, says that the poet Gabriele D'annunzio always wanted on the... Leggi di più

In Ay, one of the historic villages in the heart of the Champagne region, is the Maison Bollinger, founded in 1829 by Athanase Louis Emmanuel count of Villermont. Universally recognized for the high quality of its wines, the winery, thanks to the privileged position of the vineyards and thanks to a strict production ethics, even enshrined in principles put in writing, has been established for years at an international level. Around pinot Noir revolve the assemblages of the maison, which, using the Grapes of this vine skilfully, manages to give its Champagne richness, vinosity and roundness. All wines labeled Bollinger mature for three to eight years, much longer than required by the disciplinary, guaranteeing the perfect development of aromas and always expressing the maximum balance. The Champagne Brut Special Cuvée is the result of a delicate blend of a small percentage of freshly picked grapes and reserve wines, among which stand out those aged in the bottle for more than 15 years in the cellar premises.

Bols is the Dutch brand, famous all over the world for the production of fruit and spice liqueurs, without which the vast majority of cocktails and long-drinks would not have been born! The distillery was founded in 1575 by Lucas Bols, an enterprising entrepreneur, including the good fortune to have the most diverse variety of spices and fruits from every corner of the world, thanks to the great activity of the port of Amsterdam, of that period, he decided to begin to distill all that well of God, giving life to a refined liquor.

Bombay Sapphire was founded in 1987 and is owned by the Bacardi group. It owes its name to the Bombay Star, a 182-carat sapphire found in Sri Lanka. Traditional and at the same time innovative in its production processes that provide a triple-distilled for its gin with three stills copper "Carter Head: unlike the standard method, which involves the infusion of botanicals, the Carter Head have the botanicals are placed above the tank of alcohol, so that the vapors pass through the ingredients and capture the aroma. On the label is an effigy of Queen Victoria, Empress Of India.

Becoming a symbol of made In Italy in the world thanks to the brand Prime Uve, created in the 80s, the Bonaventura Maschio has preserved, despite its success, its artisanal nature and the close continuity with the family tradition. The history of the company is, in fact, inextricably linked, and that of the family, Male, starting from its origins in ancient times the original Cismon del Grappa, at the end of'800 and the Male held the craft distillers itinerant; earn a living, that is, bringing the stills and distilling the pomace to the house. After years of extreme poverty and a short emigration to Hungary and Romania, the family returned to Italy and settled in Gaiarine, a stone's throw from the River Piave. Here Antonio Maschio founded a distillation house but it was his nephew Bonaventura who brought an entrepreneurial turn, creating in 1903 the Bonaventura Maschio. Today, after more than a century, which has seen the succession of several generations, the distillery is led by Italo Maschio, helped by his sons Anni and Andrea, who entered the company very young. From the commitment, which has always distinguished the company, towards a qualitative revolution in the field of distillation, the idea of using no longer pomace but grape must was born, creating grape distillate, an innovative and high quality product: the first... Leggi di più

In 1953 Giuseppe and Gino, sons of the Earth, decide to become “workshop boys” and open the first nucleus of the company Bonci, first oven, then pastry, which in almost seventy years has carried on confectionery traditions and production innovation in Italy and abroad. Remaining faithful to the confectionery tradition, today the company has developed new products and new techniques, also dedicating itself to chocolate with the master Michele Mezzasoma. The desire to satisfy all our retailers in Italy and abroad, the awareness of making customers participate in the laboratory life, has made the “digital side” and young internal staff develop more and more.

The Bonollo family began to experience the centuries - old art of far grappa in the nineteenth century on the Vicenza Prealps. The first evidence of the professional activity of distillers dates back to 1908, the year to which the oldest production complaint of which we have a copy is traced. It was in that year that Giuseppe Bonollo, the forefather of the most important Grappa dynasty that exists today, started with the then innovative STEAM stills, which allowed to produce a grappa with better organoleptic characteristics than the traditional one. Over the years, Bonollo has made important investments both in research and development at the production level – the Unico Bonollo system was born, which aims to optimize all stages of the process, from the selection and collection of the pomace, to the final distillate, as well as in terms of packaging, communication and distribution. The first tangible result of this commitment came in 1999 when the first bottle of grappa of Amarone Barrique was obtained: a grappa that has been able to propose a new and innovative type of product, capable of conquering wider and different segments of consumers and breaking the rigid and consolidated patterns of the sector. Distillerie Bonollo is increasingly becoming the market leader in quality.

In remote times, the Borsci, originally from the Caucasus, moved to Albania following political upheavals. A branch of the family, following the hero George Kastrioti Skanderbeg, you move in Puglia, and as early as 1840, in the small town of San Marzano di San Giuseppe the liquorista Joseph Borsci inspired by an old recipe inherited from his ancestors perfected and began to produce his Elixir putting from the beginning of the historic yellow label marked "Specialties of the East, together with the two-headed eagle. This is how the elixir San Marzano BORSCI was born “the most sensual of flavors". Since November 2013 the historical establishment of the liquori Borsci industry in Taranto is managed by the CAFFO Group which has resumed producing and marketing this exquisite liqueur famous since 1840.

The Botran family is known for the production of sugar cane in Guatemala, but in 1939 began a to produce rum with the Quetzalteca Licorera industry. The five brothers agreed that the ideal place to produce aged rum in Guatemala was Quetzaltenango. Since that day they have been involved in all the details for their rum production. Although the maturation process has evolved, it all began with the process called " Solera system."This process involves mixing young and old rums, as they mature for years in white oak barrels. They are the first family that produced Guatemalan rum, nowadays they continue to produce one of the best quality rums in the world. The Solera 1893 and rum Reserva have won many awards around the world for their complexity, depth and signature characterized by sweet flavor.

Near Bowmore, the capital of the Great Scottish island of Islay, stands the distillery of the same name, the oldest and most prestigious on the island. Between gulfs and Rocky bays, the distillery stands on the shore of Loch Indaal, where the cold, blue waves of the North Sea break violently and sea breezes penetrate all the way into the houses. The Bowmore distillery was founded in 1779 by John Simpson and has known, over the centuries, alternating fortune: in the mid - ' 800 it was expanded and renovated by James Mutter, new eclectic owner; during the Second World War production was discontinued to accommodate RAF seaplanes; in 1994 it was purchased by the Japanese multinational Suntory Ltd. Despite frequent renovations and management steps, Bowmore has retained the artisanal production methods and the original Malting Floor, on which the malt is laid out and dried on the peat fire.

Bowmore's great single malts are the result of the combination of pure and fresh water from the small Laggan River, malted and smoked barley on the Malting Floor and long aging in fine oak barrels. The department store where the full barrels rest is the prestigious 'N.1 Vauts', famous for being the oldest in all of Scotland and the only one to be below sea level. Here, in conditions of total darkness and very cold humidity, the whiskey reaches... Leggi di più

The Braida winery represents passion and dedication, handed down over generations, for the oenological culture. It was founded in 1961 by Giacomo Bologna, an enlightened winemaker who had inherited from his father Giuseppe vigna and nickname: Braida. Today Giacomo Bologna is considered worldwide as the father of quality Barbera and his sons, Giuseppe and Raffaella, continue to produce revolutionary, award-winning wines, symbol of the highest craftsmanship. It is due to the Braida Winery the merit of having restored dignity to Barbera D'asti, depriving it of its plebeian patina, raising it to a fine red wine, required in tables all over the world. The great intuition of Giacomo Bologna was to enhance the characteristics of the territory and its vineyards and to use French barriques to refine the wine, including... Leggi di più

"Die Internationale Brau-Manufacturen GmbH “or simply”Braufactum". The company in question is located in the very ancient (has ancient Roman origins), beautiful and large city of Frankfurt am Main (Frankfurt am Main) in South-West Germany. The company "Braufactum" was founded in May 2010 by the will of its Managing Directors, Marc Rauschmann and Thorsten Schreiber. Marc's passion for beer is innate, already during his youth, by "homebrewers", he had dedicated himself to the production of beer, for personal use, at home, helped by his mother and friends. His first beers were made with the 20-liter pot, later he switched to larger containers that he heated in the garden. Passion soon became a profession, and Rauschmann, having studied at the University of Berlin, where he graduated in Industrial Engineering, deepened all the techniques of brewing beer. In 2001 Marc Rauschmann joined the “Redeberger Gruppe” (the most important company in Germany that manages the brands of the most famous beers) as a Master Brewer. At the” Redeberger Gruppe " Marc experimented with new possibilities of beer production together with his colleague Thorsten Schreiber. This close collaboration led to the foundation of their new company “Braufactum”. But before starting to produce craft beer in Germany, never before produced in the form they have... Leggi di più

The link between the Brugal family and the Dominican Republic began 5 generations ago, in 1888, with the foundation of the distillery by Don Andres. Today as then, the family is engaged in the production of ron that sees its entire production cycle take place on the Dominican territory: from the selection of the raw material to bottling. The ingenios De La Romana and San Pedro provide the molasses to the distillery and the cane used for the production of sugar, all Dominican, comes exclusively from the eighty thousand hectares cultivated locally. A double passage in a continuous column distills a liquid at about 95 degrees, then lowered in degree, which must remain at least a year in cask for it to become Rum. The role of the maestros roneros, Jassill and Gustavo, becomes decisive in the aging phase. it is delegated to them the responsibility to check that the barrels, a mix of former American white oak bourbon and former Spanish red oak sherry, give a liquid always the same. Part of the plant's energy needs is met by a biofuel obtained using the waste that distillation has produced, significantly reducing CO2 emissions into the environment.

Budweiser beer is native to Bohemia (Czechoslovakia) and has been brewed since 1895. The brewery that made it boasts a history of a centuries-old: it seems that the King Ottocaro II of Bohemia, had guaranteed to the inhabitants of the city the right to produce beer since 1265 and a beer brewed in the same place, it seems to have been consumed in the SIXTEENTH century at the court of King Ferdinand I, so much so that he gives her the name "budweiser" or "the beer of kings". Although today it is produced in most parts of the world, the ingredients used are source locally so that you can ensure the freshness of the product itself; packed according to an ancient recipe, with the malt, the barley, rice, hops and crystal clear water, is matured for several months in barrels, before being bottled. It is precisely all these measures and procedures that give Budweiser this unique and unmistakable aroma.

Bunnahabhain is located on the island of Islay, in the North-East. Founded in 1881 by Partnership Islay Distillery Co. Ltd., where now stands the distillery a time there was a stony beach but thanks to an investment of 30 thousand pounds, a figure conspicuous for its time, it was possible not only to build the premises of the Bunnahabhain, that in the second year of activities could already boast a profit of 10 thousand pounds, but also a road, a pier, a cottage for the workers and, finally, a classroom. The Bunnahabhain enjoys undoubtedly one of the most exciting views of Scotland, with a view of the Paps of Jura to the east, and on the Hebrides to the north; its location very remote even today, despite the modern means of transport, was chosen by its founders not only for its beautiful setting, but also and especially because it is easy to be reached by sea from the land. Expanded in 1963, following the boom in market demand, Bunnahabhain was first equipped with 2 other stills and then, a few years later, saw the launch of the first single malt on the market (until that moment in fact the entire production was intended for blended). If up to the sixties, then, as with almost all of the distilleries of Islay, the Bunnahabhain produced exclusively Whisky torbato, at the beginning of the seventies, on the decision of the distillery... Leggi di più

Ca ' del Bosco unquestionably represents a pillar of the Franciacorta territory. The reality was born in the mid-60s, when Annamaria Clementi Zanella bought in the municipality of Erbusco, in the heart of the area, a small house of the same name, equipped with Woods and vineyards. The wine route was then started by his son, Maurizio Zanella, who was able to identify and enhance the characteristics of the Franciacorta territory. At the beginning of the 70s, Maurizio became the precursor of the enhancement of those areas, transforming the small house “ca ‘del bosco” into one of the most modern and productive wineries in Italy. Today Ca ' del Bosco is an established company, which produces a wide range of labels, including Franciacorta and still wines both red and white, some of impressive longevity, which have conquered the palates of all Italy.

The Benevento area, in addition to representing the most cultivated area of Campania, is today crossed by a renewed enthusiasm for quality production, thanks to the entry of new young actors.  In this new context, Maria Pina, Mariano and Raffaele Assini, young wine entrepreneurs with a long family tradition, who decided to undertake a new project called Càstelle in 2003. The objective of the Càstelle project is to give expressive value to the typical characteristics of ancient native and traditional vines of Sannio beneventano, through the use of modern production technologies, respecting tradition, varietal typicality and the link with the territory of origin. The grapes, in particular the aglianico and falanghina, selected on the basis of precise qualitative indicators come from the hills of Sannio and Castelvenere, an ancient village in the province of Benevento, where the vine and its cultivation are the signs of social and cultural identity of the territory.

Gruppo Campari is one of the largest global players in the spirit sector, with a portfolio of more than 50 brands that span brands with global, regional and local priorities. Global priority brands represent the group's main focus and include Aperol, Appleton Estate, Campari, SKYY, Wild Turkey and Grand Marnier. The group, founded in 1860, is the sixth largest in the brand spirit industry. It has a global distribution network that reaches over 190 countries worldwide, with leading positions in Europe and the Americas. The group's strategy aims to combine its organic growth, through strong brand building, and external growth, through targeted acquisitions of brands and business. With headquarters in Italy, in Sesto San Giovanni, Campari has 18 production plants worldwide, and its own distribution network in 20 countries. The Group employs about 4,000 people. The shares of the parent company Davide Campari-Milano S. p. a. (Reuters CPRI.Mi-Bloomberg CPR IM) are listed on the Telematic market of Borsa Italiana since 2001.

The vineyards of Camporè in Randazzo, rise in Contrada San Lorenzo, on the north side of Etna, at 765 m above sea level,on the last lava flow of a prehistoric melt. The nature in these parts has been very generous, giving a perfect soil and an ideal climatic condition for the cultivation of vines. The company whose hectares are equally divided between nerello mascalese and carricante is run by Mariapia Madaudo, a young law graduate with a passion for wine, nature and Etna. Behind him are three generations of producers who today are his beacon, together with the staff of the estate. We just want to make good wine in harmony with the nature that surrounds us, this is the simple philosophy of Camporè.

Colosi is one of the most important names among the producers of Salina, the small island of the Sicilian Aeolian archipelago, which can boast a millenary tradition in the field of viticulture. For over forty years Colosi has been cultivating wonderful vineyards overlooking the sea, in one of the most evocative scenarios of the entire Mediterranean. During the 70s, Pietro Colosi gained experience working alongside Hauner, another great winemaker from Salina, and created a winery with the desire to make known the excellences of the Salina territory. Today the helm of the company is in the hands of the third generation, which continues to work with the same passion and love for the land. The estate covers about ten hectares located between Capo Faro and leeks, in a still wild environment, dominated by the shrubs of the spontaneous plants of the Mediterranean maquis. The vineyards are cultivated in small plots, on terraces supported by dry stone walls, suspended between the sea and the sky. The soils are of ancient volcanic origin, composed of Sands and lava stones, very draining and rich in mineral substances. The conformation of the soils forces a heroic viticulture, laborious and expensive with processing in the vineyard almost exclusively... Leggi di più

La Cantina dei Feudi was founded in 1898 with the name of Cantine Antonio Logoluso for the production and trade of Apulian wines. In 1992 the company changed its name to the one currently known, starting a process of innovation and modernization still in progress. The range of wines is expanded to include the main DOC, IGT and Comune wines of the different Italian regions paying particular attention to quality with the careful selection of qualified suppliers. Specializing mainly in the modern channel of organized distribution in Italy and abroad, the cantina dei Feudi produces wines both with its own brand and for third parties, always with an excellent value for money. In 1985 Piermario Meletti Cavallari, former manager of Bergamo, retired to the countryside to produce wine, the Grattamacco, of international fame, tastes in Rome an incredible wine, offered to him by Marida Jacona Della Motta. It looks like a Sherry or a Madera, it was not a tired and decrepit wine, but a perfectly alive wine in which you can sense an incredible aging capacity, the vintage on the label said 1932. In four barrels, numbered 2, 3,... Leggi di più

It was 1845 when Vincenzo Ippolito imprinted his initials on the country house in the Marina di Cirò among vineyards, olive groves and orange groves. In a very varied agriculture, the vine begins to play an important role, although the consumption of wine was purely local. With over 160 years of history, the Ippolito winery represents the oldest winery in Calabria. Located in the historic center of Cirò Marina, heart of Calabrian viticulture, the farm includes an agricultural estate of over 100 hectares, distributed among rolling hills and sunny plains near the Ionian Sea, located in the classic area of Cirò. The company's mission has always been the recovery and enhancement of native grape varieties such as Gaglioppo, Greco Bianco, Calabrese and finally Pecorello. Through constant research, the use of innovative techniques, the direct control of all production processes, we seek in our wines elegance, exclusivity and identity with their territory. A fascinating challenge faced in the sign of absolute quality. Today the company boasts 14 labels present on 4 continents, a fact that more than any other confirms a significant entrepreneurial dynamism.

Lunarossa is a young winery, based in Giffoni Valle Piana, which is a sincere and dynamic expression of a territorial area, that of the Picentini mountains, of great beauty and historical richness. The project of the winery was born from the desire to combine the love for the territory and the passion for wine and history. The goal is to express in a bottle all the scents and flavors of a land with a millenary tradition. Without renouncing the vigorous personality of the traditional Campania vines, vinified also in purity, Lunarossa also uses the great international vines, managing to generate wines that surprise and satisfy the senses. The agricultural and wine processing practices adopted by Lunarossa vini e passione aim to minimize the socio-environmental impact of its productions: the company, in fact, respects, protects and enhances both its territory and the final consumer, adopting a sustainable management of the vineyards and the cellar.

Miceli was born in the 30s when the Navy Commander Ignazio Miceli stopped massing and transporting with his schooner Jasper bulk Sicilian wine from Castellamare del Golfo in several Italian and French ports and opened a wine resale in via Gagini, in the heart of Palermo. In the 60s, due to their expertise, image and passion for wine, their son Salvatore and nephew Ignazio also used the latter in the vineyard and cellar, starting to produce on their own. Today the Miceli winery produces its traditional wines with precious and selected grapes and others among which Yrnm, flamed, Immodato children of an innovative vocation and true market reference in its cellars located in Sciacca and Pantelleria.

Founded in 1902 by Giacomo Tommasi, the wine company Tommasi, more than a century after its birth and with the fourth generation active in the company, is one of the most lively and enterprising oenological realities in Italy. Thanks to an investment policy that has involved the Tommasi family in the acquisition of land for high vocation, located in particular in the areas of Valpolicella, Prosecco, in the Oltrepò Pavese, Montalcino, of Manduria, in the Basilicata region, the winery has about 195 acres of vineyards of the property, adding to the 27 hectares of vines in the rent. With over a million bottles produced annually, the company offers a wide and varied range of labels, proving to be among the best ambassadors of "made In Italy" wine in the world. Regarding the expansion of the group within the Lucano terroir, it is not possible to talk about Vulture and its Aglianico without mentioning the most important of the Basilicata companies, Paternoster. Acquired in 2016 by Tommasi, it is a winery that in almost 100 years of history has been able to interpret the territory with a unique clarity and consistency. Located in Barile, it covers an area of about 20 hectares; in the vineyards, in addition to the Queen grape of this area, aglianico, a white grape variety, falangina, is also grown. The wines that come out of the company... Leggi di più

The company “Tommasone” was born thanks to Antonio Monti, who in 1999, decided to revive the family tradition handed down by his father: Tommasone in fact. With the help of friends and advice of esteemed technicians in the sector, he began his work first in the vineyard where the first cuttings were planted from selected clones of Forastera, Biancolella and Fiano for the White, while for the Reds the varieties Aglianico, Montepulciano and Piedirosso, all conducted in Guyot. It was then realized in the cellar equipped with the best of the oenological technique to obtain quality wines. In the 2004 harvest, the first two wines, Pithecusa Bianco and Rosso, were finally produced. Pithecusa was the ancient name by which the island was called by the Greeks, to which the cultivation of the Vine in Ischia is due.

It was 1938 when Otello Ceci, famous host of the lower province of Parma, noticed that in his small trattoria the patrons appreciated both the traditional cold cuts, as the lambrusco that he produced with his children buying the grapes from the farmers of the area,and then destined the wine to the mescita. Since then, year after year, they never missed the appointment with the ritual of the harvest and winemaking, which soon became the main activity of Othello and his sons, so that the almost four hundred growers in the area began to be competing to sell the family Chickpeas the best of their harvest. Despite the past several decades, the company is still firmly in the hands of children and grandchildren of Othello, and it is from their minds and from their hands, which, with the passing of the years, have seen the light of some of the most appreciated products of the territory, from the mythical Lambrusco Terre Verdiane” the great “Otello Nero di Lambrusco”. At the moment, more than two million bottles are produced annually. But it does not end there: the intelligence and foresight of the new generations that hold the reins of the company, has been such as to succeed, not only to raise the quality level of the product, but also to convey the image of Lambrusco by exploiting an unmistakable and captivating packaging. Thus was born... Leggi di più

The history of Cantine del Notaio is really fascinating; in 1998, at the age of forty, Gerardo Giuratrabocchetti, graduated in Agricultural Sciences, decided to leave the profession undertaken until that moment to return to the countryside and resume the wine business of his ancestors, activity that his father had stopped to devote himself to the career of notary. Gerardo dives soul and body in this new adventure and joins the passion studies and research to bring the best production, in full respect of nature and the territory. The figure of Gerardo is really relevant in the Aglianico area, because when he decided to start the business in 1998 he implemented a real revolution both for the quality and for the image of the wines produced. The great success at the Italian and international level rewards the commitment made by Gerardo, by his wife Marcella Libutti, who takes care of the corporate communication, and by professor Luigi Moio of the University of Naples, corporate winemaker of the winery. The headquarters of the winery is in Rionero in Vulture, in the family building where there are the ancient caves dating back to the seventeenth century, used as aging cellars.

Fina is a family that runs the winery in the name of passion for wine and dedication to the work that takes place in the vineyard. Bruno has managed to get the best out of his land, finding the right compromise between tradition and passion to make wine, and the pursuit of efficiency in a cellar of modern conception. For this reason he managed to obtain optimal yields from the processing of the grapes, but without affecting their integrity. For Bruno his wines are real members of the family, the winery itself is built with the aim of giving ample space to hospitality, to make you perceive the emotions that are at the base of his work. It is a very pleasant experience to have a wine tasting in the cellar with the Fina family, because they are convinced that behind a good glass of wine there is always a story to tell and listen to, theirs.

The Florio winery was founded in 1832 when Vincenzo Florio bought a plot of land adjacent to that of Woodhouse, father and discoverer of Marsala. The first years were not easy: no profits and uncertain prospects endangered the survival of the Florio winery. By 1855 the efforts began to pay off, and the tenacity finally turned into success. Over the years, Florio has become synonymous with quality Marsala, one of the most appreciated liqueur wines in the world. The experience of decades, combined with the perfect knowledge of the Sicilian territory, allow to produce bottles of great value, which still today represent the best of Sicily and Italy. To savor the centuries-old history and greatness of a Marsala, the name Florio is an absolute guarantee, an indispensable brand, a point of reference. Marsala, but not only: the Florio winery specializes in the production of other typically Sicilian bottles, from Passito di Pantelleria to Moscato Di Alessandria, through Grillo and even grappa.

The Iovine family is the oldest wine producer, with vineyards in the Sorrento Peninsula. Grandfather Aniello began with the production of Chestnut barrels used for the transport and sale of wine and was also a mediator. The market, almost physiologically, losing interest in the barrels directed them to wine and thus was born the definitive choice of his father Luigi to dedicate himself to the cellar. The four successive generations allow the selection of Iovine wines to represent, with the farms of Vesuvius del Sannio and Irpinia, the essence of Campania wines. The initial 20000 bottles produced grew year by year, with enthusiastic feedback. The careful oenological market places Iovine at the top of the Campania producers. A scrupulous Family Management, the passion and experience of men completely involved in business decisions, a climate of sincere spontaneity, controlled and selected products characterize the corporate wine production of the Iovine family.

Cantine Madaudo was born in 1945 from the passion for wine of Nonno Alfio and has specialized for two generations in the production of quality wines growing only native Sicilian grapes. Over the years the company has invested in human resources and professionalism, technology, marketing and communication arriving to have today in the cellars of Larderia (Messina) plants of advanced technological level that place it among the most authoritative in Sicily. The” mission " of Cantine Madaudo remains unchanged for almost seventy years, “to extract the maximum quality from the fertile lands of Sicily”. In 2012 the company found in Maria Grazia Cucinotta an ideal testimonial for the wines of the winery, Sicilian, generous, attentive to quality and in love with her mother earth. This is how Manta d'oro was born, a line of wines of excellent quality and refined communicative impact. The Winemakers of Cantine Madaudo together with Maria Grazia and marketing and communication experts have immediately believed and worked hard on the project, creating a Nero d'avola DOC 2012 that on its debut receives a great mention at the International Wine Competition of Vinitaly 2014. In the same period it is always produced for manta d'oro, a Grillo DOC, extraordinarily fragrant, soft, refined and very elegant on the palate and we are working on the... Leggi di più

"Catalanesca, our grape", is the slogan of the company, it expresses all the passion and stubbornness that the three partners, Andrea Cozzolino, Ciro Giordano and Domenico Ceriello, for over fifteen years put in the revaluation of this grape, the Catalanesca. Cantine Olivella was founded in 2004, but the tradition is more dated. Andrea's family in the '60s cultivated on their own and vinified for friends and local restaurateurs. The production of Olivella Cellars is limited but of high quality. The process of cultivation and harvesting is carried out exclusively by hand, the vinification and packaging are carried out within the company and are carried out with great care to guarantee a controlled product of absolute value. The winery is an environment with optimal climatic and humidity conditions; it is equipped with the most up-to-date and modern oenological equipment and each stage of processing is carefully followed by highly qualified personnel. It is in this way that an exclusive selection of wines is born in which quality and tradition blend masterfully.

One date, that of 1880, deliberately reported in the company logo, marks the beginning of everything for a history that exceeds one hundred and thirty years. The Pellegrino cellars were founded in 1880, by the notary Paolo Pellegrino who, together with his son Carlo, chose to invest in the wine sector focusing on the Sicilian lands of Marsala. Since then, entrepreneurial wisdom and family ties have led to the sixth generation currently involved in business management, with Maria Chiara Bellina and Sebastiano Renda recently joining the team. 150 hectares of vineyards of the property, to which are added the same amount in rent, for a production that exceeds six million bottles a year: with three distinct operating units, at the time the Cantine Pellegrino constitute a spa which, with its range of labels, get to cover every niche of the market, while maintaining very high standards of quality of their wines. White, red and rosé wine, then wine, cakes, raisin, Marsala wine, spirits and brandy, and yet distinct lines of production, specifically dedicated to the HoReCa sector and the large-scale distribution: every bottle that comes out of the Cellars of the Pilgrim is the result of the professionalism that has been constantly improved, and it has been handed down from father to son, in order to create a reality of entrepreneurship among... Leggi di più

It all began in 1962 when some winemakers, just 19, come together to give life to Cantine San Marzano, a cooperative winery able to best value the fruits of their labor. With the passage of time this beautiful reality has grown to the point of attracting over 1200 winegrowers and become a reference point not only for the province of Taranto but also for the whole of Puglia. San Marzano is in fact in the heart of the appellation of Primitivo di Manduria, the most important of the red wines of the region, a strip of land suspended between two seas, the Ionian and the Adriatic. An area characterized by enchanting landscapes, where vineyards and olive trees bloom side by side on a mantle of Red Earth. Today Cantine San Marzano are able to produce a range of wines of special quality, a result made possible by a constant attention towards not only the production process but also all the agronomic practices of its members, followed with attention in every phase of the vegetative cycle of the vine. Modern and technologically advanced systems then lead to always elegant wines in the utmost respect of the ancient Apulian wine tradition. Wines that can exceed the most ambitious expectations in the tasting experience.

Luigi has been an elementary teacher for 35 years and, when he reached retirement, he decided to dedicate himself soul and body to the implementation of his dream: to enhance and spread what he calls a nectar: Moscato Di Saracena, a sweet passito wine, which was in danger of extinction. Luigi has won his bet: since the first bottles proposed to the public and to some expert sommeliers, the wine has been an exceptional success. The delicious meditation wine, because this is the Moscato Di Saracena, had returned to the honors of the world, thanks to the passion and commitment of Luigi Viola. Moscato Di Saracena is produced only with native grapes: Malvasia, guarnaccia and moscatello, expertly assembled after separate vinification. The Cantine Viola, which is based in Saracena, within the territories of the Pollino National Park, has an area of 9 hectares, of which only 3 vineyards, in which the family practices organic farming. The annual production, assisted by the oenologist Alessio Dorigo, does not exceed 6 thousand bottles of 50 cl. , but the excellent quality of the wine produced has obtained over the years a large number of awards and recognitions and in 2009 Gambero Rosso awarded the Moscato Di Saracena produced by "Cantine Viola", the recognition of the best sweet wine of the year.

The history of the Dellavalle distillery began in 1983 in Vigliano d'asti, in the heart of the Piedmontese wine tradition. After a long experience in the sector, the dream of Roberto Dellavalle, passionate winemaker and connoisseur of the world of wine and grappa, comes to life. Technique, knowledge, innovation, targeted market surveys, these are some of the main characteristics that have allowed the Distilleria Dellavalle to grow exponentially, while keeping intact the prestigious label of artisan company of excellence. Artisan tradition that is currently finding its continuity in the generational passage of the Sons Lorenzo and Federica, without forgetting the important support during the growth of the company by Paola, wife of Roberto, always present within the company Core. The goal is always to produce and market niche products according to customer needs. Inside the company, through the use of a distillation plant discontinuous in a water bath, distillates are produced from a skilful selection of fresh pomace. Aging is the main technique that is the hallmark of this company, because, in addition to the aging of 18 months in small oak barrels, oak barrels, there is a particular technique to age for a total of 10 years, the grappa di barbera inside of barrels previously used for aging Marsala wine, Passito wine, Port, Whisky,... Leggi di più

Considered as one of the best Spanish Brandy and produced by a company founded in 1781, initially producing Sherry, this product is a tribute to Cardinal Mendoza, a historical character who really existed. Born in Guadalajara, he played an important role in the reconquest of the Kingdom of Granada, and also in the expedition of Christopher Columbus, and for these reasons the company chose to dedicate this Brandy to him. Aged in oak barrels that previously contained Sherry, through the Solera method, it is an excellent product for those who want to approach the category, didactic and masterfully interpreted and, moreover, by the excellent quality/price ratio, which these times does not spoil!

Italy had not yet been founded, in Piedmont The Savoy reigned and the vermouth Riserva Carlo Alberto was already produced with a recipe of the court Cook. Today nothing has changed... at least not for this flavored liqueur that is prepared with the same care and dedication of yesteryear. 27 herbs, 178 years of experience, 3 types-red, white and dry-and a new bottle are the ingredients of vermouth Riserva Carlo Alberto. A product with a long history that the new graphic design manages to fully enhance thanks to the original iconography where some of the symbolic monuments of Turin are merged, from Palazzo Madama to Gran Madre.

The name Carlsberg, one of the largest brewing companies in the world, means "Carl's Hill" and was given by the founder J. C. Jacobsen in honor of his son Carl and the hill on which the factory was born and where the plant is still located. Carlsberg has an ultracentenary history that begins in Copenhagen on November 10, 1847 with the production of the first "brew" of beer. From the beginning Jacobsen wanted to create a production of excellence, thanks to the continuous research carried out in the Department of Chemistry and physiology of the Carlsberg Laboratory, renamed in 1972 "Carlsberg Research Center" and which is an integral part of the company. J. C. Jacobsen devised a system of brewing so innovative as to lay the foundations of the modern brewing industry and discovered a type of yeast, which from Carlsberg took the name of "Saccharomyces carlsbergensis", granted for free use to the entire international brewing community and still used today by most producers of lager beers with low fermentation. Over the past 40 years Carlsberg has made itself known on the world market with the slogan "Probably the best beer in the world".

The Carmine Botti winery, located in the district of Moio in Agropoli, is a small family-run business. The vineyards, like all stages of production, are personally cared for by the owner. In September, visiting the vineyards ready for harvest, it is suggestive to observe the perfection of the ripe bunches, and only those, the best, are destined for vinification. In the cellar, tradition and technology, expertly mixed, contribute to the elaboration of typical products, the result of the experience and passion of those who work to pursue only one goal: quality.

Luca Gargano Di Velier, passionate researcher of forgotten distillates, in October 2004 went to the Caribbean to visit the headquarters of Caroni, a historic Distillery in Trinidad. The spectacle that presents itself is terrible: the company is now in disuse, the sugar mill with the distillery annexed, state-owned, was closed in 2003 by decision of the Government of Trinidad. Seeing that a manual bottling system was being used, very artisanal, Luca asks if they still had barrels in aging. So he was brought to the door of a warehouse that housed hundreds of barrels of Rum, some of which date back to 1974 and used to cut younger rums. A few months later, some of those barrels were sent to Italy to be evaluated and analyzed from a qualitative point of view. The rums turned out to be excellent, and it was decided to bottle them to full capacity to maintain their balance. It was the beginning of a new brand and a line of rums that retain the breath of an era that is no longer there. They are rums rich in history, aromas and perfumes that will never be produced again. But the initiative of Luca Gargano was not isolated, and after him several other bottlers followed the path traced by the same patron of Velier. Bristol Spirits, Rum Nation, and Mezan Rum are just some of the brands that engaged in the bottling and distribution of distilled... Leggi di più

Carpenè Malvolti was born in 1868 thanks to the inspiration of Antonio Carpenè to produce a sparkling wine with grapes harvested on the gentle hills of Conegliano and Valdobbiadene. The winery is located in the heart of the prosecco valleys, a terroir known for the production of fine sparkling wines. Passion, family tradition, research and innovation are the values that have guided the winery for over 145 years. Carpenè malvolti sparkling wines express the true essence of Italian Prosecco of Excellence, a quality that continues to emerge day after day.

Cap Cartotecnica is the ideal solution for brands that want to realize innovative table concepts with disposable tablecloths. We put our experience at the service of your ideas. We manufacture tablecloths in paper, tnt and airlaid for retail channels and Ho.Re.Ca. in private label. Our research and Development Department has recently developed BIOCELLUTEX®: a line of 100% compostable, biodegradable, waterproof and customizable paper tablecloths. All the working phases of printing and finishing are carried out in our plants, in Pratovecchio in Tuscany, with 4.0 machines. We are a family business in the third generation certified UNI-EN ISO 2001 and serve important international brands of large retailers.

The founder is Francesco D'ambra, or Don Ciccio, born in 1863 from a family of local winemakers, who dedicated himself, from a very young age, to the trade of Ischia wine, which is appreciated and consumed on the Naples market at the end of the century. The business thrives so as to start and develop a large company in Ischia in the ancient Villa Garavini, which thus becomes the headquarters of the company. The sale is extended to major regional markets and then expanded abroad. Ischia then produces 250,000 hectolitres of wine. Francesco D'ambra was succeeded in 1952 by his sons Ma - rio, Michele and Salvatore. The company Francesco D'ambra is transformed into D'ambra Vini d'ischia S. P.A. and begins a series of transformations that make it a model winery today. Biancolella, Forastera and Per' 'and palummo grapes are vinified and bottled, with modern facilities; vineyards are purchased in the most renowned areas of the island, reim - planting only local varieties; finally, a new oenological establishment is built in Panza d'ischia, one of the most important wine areas of the island. In 1984 Mario D'ambra, who became the sole owner of D'ambra Vini, led the company to a new conquest of national and foreign markets. At the death of Mario D'ambra, the three grandchildren, Riccardo, Andrea and Corrado, who continue the activity inspired... Leggi di più

An iconic winery capable of representing the most contemporary Brunello di Montalcino in the world, Casanova Di Neri is a winemaking reality that over the years has made its way into the panorama of great Italian wines to the sound of awards. Founded in 1971 by Giovanni Neri, a man able to sense the great potential of the territory, the company passed into the hands of his son Giacomo in 1991. In the vineyard, with the 63 hectares of vines that represent the heart of the company, it is the Sangiovese grosso that commands, flanked by small percentages of Colorino and cabernet sauvignon, and then also vermentino and grechetto if we consider the white grape varieties. Excellent grapes - as far as sangiovese is concerned, children of a careful mass selection-arrive in the cellar to be enhanced in their smallest organoleptic nuance, and to be exalted in what the terroir and the season have been able to create. Being able to count on an extremely functional structure, within spaces designed in a rational way and fully inserted in the landscape context, each production phase is constantly monitored, and the final result is given by simply extraordinary labels. From Rosso di Montalcino to Brunello, interpreted both in the basic version and in the “selections”, those of Casanova Di Neri are unique and recognizable wines, which respond to... Leggi di più

We are in Torchiara in the upper Cilento, here Pasquale Mitrano and Elisabetta Iuorio decide to recover at the end of the Nineties an old family land. Abandon the professions of architects, they begin to grow 5.5 hectares among citrus, olive and fig trees. From the outset they embrace organic cultivation (the whole company is certified organic), intervening as little as possible in the vineyard and limiting themselves to only working the soil (with biofinamic preparations and natural fertilizations with manure) to provide oxygen and promote radical development in depth. Only through a healthy and balanced soil can strong plants be generated with consistent fruit and able to fully express their uniqueness. In the early years they give the grapes to important wineries in the area. In 2007 the first bottling takes place. The production is inspired by traditional wines with simple vinification (wines refermented on Lees like the wines of the festival of yesteryear) and natural. Wines with an easy and thirst-quenching drink, carefree and immediate. According to nature and second season.

The castellare di Castellina winery was born from the passion and intuition of Paolo Panerai and represents one of the most established realities of Tuscany. Since the 70s it has been able to benefit from the precious contribution of Alessandro Cellai, agronomist and oenologist, true driving force of the company. The direct relationship between the castellare winery and the territory is expertly mixed with a constant search for innovation and quality, with the aim of producing bottles of absolute value. The goal, judging by the numerous awards obtained by Castellare Wines, was fully achieved and brought this Tuscan reality to the top of Italian production. Sodi di San Niccolò is the most important wine produced by Castellare, a wine that has been able to obtain the highest ratings from all the main guides. It is a union of Sangiovese, in large part, with Malvasia Nera, precisely the two Native vines on which Castellare bases all its activity. In addition to this historic bottle, Castellare di Castellina produces a Chianti of the... Leggi di più

Castello della Sala is an estate of the Antinori family, a family that for over 26 generations produces wines of great quality, esteemed and known all over the world. In the Forties the desire of the Marquises Antinori of Florence to produce quality whites led them to turn their attention to Umbria and the territory of Orvieto. An important business card for this castle located on a Umbrian Promontory, not far from Orvieto. Castello della Sala is thus a small jewel of the wine production of central Italy, a link that combines a noble past with a future linked to conscious innovation. The Muffato della Sala is certainly one of the most appreciated Italian sweet wines, just as the Cervaro della Sala has rightfully entered the Olympus of great white wines. Castello della Sala is therefore an absolute guarantee, a safe name where you can search for fine wines without fear of making a mistake: it is the name of the Antinori family that guarantees for all these bottles.

Under a dazzling sun, which floods the land with heat, while the eyes are lost among centuries-old olive trees and generous vineyards caressed by the wind mitigated by two seas, in the heart of Salice Salentino, stands Castello Monaci. The castle and The Cellar are surrounded by about 3,000 olive trees and 150 hectares of vineyards that represent one of the most significant models of Salento's innovative viticulture. The work in the vineyards is personally followed by Vitantonio Seracca Guerrieri, President of the estate, who for years has made choices aimed at the enhancement of the natives of Salento. The White cellar near the castle, built by the Memmo family in the 70s, offers new refrigerated pressing systems through Thermo-conditioned steel tanks. Through the selection of grapes and careful winemaking techniques Leonardo Sergio, the winery's winemaker, signs the quality of Castello Monaci. The vineyards are cultivated with spurred cordon. Below a first clay layer of about 1 meter the roots meet a wide band of tuff, typical porous and friable white stone. In periods of great drought it serves as a water resource for the vine giving flavor and minerality to the wines.

The history of Cavit begins in 1950, when some Winegrowers, aware of the uniqueness of their land and eager to enhance their products, join forces creating a consortium of social wineries, the embryo of Cavit. The consortium was born to assist the Associated wineries and promote the” culture " of quality wine throughout the region, supporting winemakers at every stage. In 1957 the technical function was joined by the commercial function: the consortium equipped itself with a cellar for the increased needs of the members. In 1964 the current headquarters of Ravina di Trento was built, upgraded from 1977 until reaching today's 80,000 square meters. Since then Cavit has become the reference point for Trentino wine production.

History and Legend merge here: it seems that Ceres was the goddess of the harvest and that, during a love affair with Thor, she had revealed to him the secret to produce a nectar with which to delight the other gods during the holidays. These parties were often attended by a giant with his nine daughters, one of whom was in love with a human, whom he smuggled into Olympus one evening. He tasted the beer, fell in love with it and stole the recipe that, when he returned to earth, he hid in a tree trunk. Killed by Thor soon after it happened, the parchment remained hidden for years, until a woman, Nicoline, while making wood for the winter, found it and began to put it into practice, creating her first brewery in 1865. From that moment began the story, which continues today all over the world, a myth with an unmistakable character, synonymous with quality and taste.

Château de Pez is located in the Bordeaux region, west of Saint-Estèphe, French commune of Medoc. With about thirty acres in total, of which 26 are currently devoted to vineyards, along with Château Calon Ségur, Château de Pez is one of the seals most ancient of all the whole AOC Saint-Estèphe, having been founded in the first half of the FIFTEENTH century, in 1452, to be exact. Born at the hands of Jean de Briscos, the estate later passed into the ownership of the Pontac family, and then returned to state possessions during the French Revolution. Being able to enjoy excellent exposure, microclimate fabulous and terroir unique, the property's vineyards, mostly planted to merlot and cabernet sauvignon, which adds a small percentage of petit verdot and cabernet franc, give grapes blunt and qualitatively exceptional, that produce wines harmonious, rich, and designed for long aging. Among the rows, on soils characterized by gravel, limestone and clay, the vines, which reach a density of more than 6 thousand stumps per hectare and have an average age of about 25 years, are bred in the utmost respect for what is the balance of Environment, Nature and ecosystem.

This château is located in Montignac, in the famous Bordeaux wine region, precisely in the Entre-deux-Mers area. The name of the latter refers to the tides, alluding to the geographical location in the middle of the Two Rivers Garonne and Dordogne, which shortly join in the Gironde estuary. The first land was purchased by the family in 1873 and 1920. Coming to more recent times, since the first harvest -the 1988 - bottled by the owners Bernard Vincent and his wife Josette, the reviews were good, and with the entrance in the company of their son Christophe, in 1990, the vineyards were already reorganised. Since 1999, with the addition to the team of his other son Fabien, the oenological focus has become the continuous improvement of perfumes and balance. In addition, in 2000 part of the winery was renovated and in 2016 a second vinification area was built. The estate comprises a total of 90 hectares of vineyards that have various types of soils, including silty-clayey and particulate clays of the type “smectiti, and a historic... Leggi di più

The first mention of Cru Micalet appeared in the VI edition (1893) of” Bordeaux et ses vins " and was classified as Cru Artisan. The quality of the wines of the cru Micalet was already recognized in the early ' 900. In 1972 the property passed into the hands of Denis Fédieu who with his wife began to renovate the 2ha of vineyards. Since 1986, winemaking has effectively moved to the heart of Cussac-Fort-Médoc, where in 1989 Denis Fédieu founded the CRU Médoc artisans ' union with other colleagues to promote small family farms. In 2004 the company began the conversion to organic farming on three hectares and then, two years after completing it on the entire property. In 2007 here is the last generation with Dominique that carries out the process of biological conversion until the complete certification took place in 2009. The goal is to produce quality grapes, according to the dictates of organic farming, to produce a wine that can be shared with wine lovers. Always the utmost attention is paid to the vineyard, as well as to the... Leggi di più

Chimay is a Belgian Trappist beer from Wallonia, produced by the Abbey of Notre-Dame de Scourmont in Chimay since 1863. It is one of the eleven beers authorised to show off the hexagonal logo Authentic trappist product, ensuring that the product is made in the context of a trappist monastery, either by the monks themselves or under their direct control, that the production, the choice of production processes and the business orientation depend on the monastic community, and that the economic purpose of the production of beer should be directed to the sustenance of the monks, and to the charitable and non-profit financial. In 1850, The Prince of Chimay invited the monks of the Abbey of Westvleteren (in the province of West Flanders), to found a new Abbey of the Cistercian Order. Since 1862, beer is brewed with especially soft water. In 1988, production reached 120,000 hectolitres per year. Bottling, built in the Seventies thanks to the help of lay workers, takes place in Baileux, a few km from the monastery. All this made it possible to no longer disturb monastic life, as well as to make the distribution aspect of beers more efficient even outside Belgium. The Chimay beer is not filtered and is not pasteurized and both in barrel and in bottle undergoes refermentation.

The Chivas Brothers company was established in Aberdeen in 1857 when James Chivas dissolved the company with William Edward to join his brother John. The intention of the two brothers was to expand an already flourishing business that began several years earlier, which prospered thanks to a royal supply order, coming from the nearby Balmoral Castle, residence of Queen Victoria. Many members of the British nobility decided to follow the Queen to Scotland and therefore began to drink Scotch and, precisely, the one produced by the two brothers. At that time, Chivas ' clients included emperors, Princes, nobles, senior members of the armed forces and the clergy or the upper bourgeoisie. At that time, however, there was not yet the blended subject of this review but the company still marketed blended, since the two brothers were pioneers in the creation of this type of whiskey. The Chivas Regal was born in 1909 and, 40 years later, when the company was acquired by Seagram, the Chivas Regal 12 y. o. was already one of the best-selling premium brands in the world. The acquisition of the Stathisla distillery was very important for Chivas since, to date, it is the heart of its blend. Currently the company is in the hands of the giant Pernod Ricard who owns, among the various brands, also Ballantine's and with energetic management still... Leggi di più

South of Siena, between Montalcino and Trequanda lives Donatella Cinelli Colombini, a few years ago she started over, built a new company and a new winery, replanted some vineyards, selecting many vines. In 2003 he won the Oscar as best producer. Among the rediscovered vines the "foglia tonda" plays an important role, it is an ancient vine native to the south of the province of Siena. Its name comes from the particular conformation of the leaves, it resembles the Petit verdot. Donatella Cinelli Colombini owns two farms in Montalcino and Trequanda, in the heart of medieval Tuscany. In Montalcino, on the other hand, there are 19 hectares of Brunello vineyards and the Casato Prime Donne winery. The winemakers are all women, something new in Italy, to affirm that the fair sex can compete at the highest levels of oenology. The Trequanda Hill is in the Chianti and Doc Orcia area. In addition to 23 hectares of vineyards, it has cereals, white truffles, olive groves and an agritourism structure with 19 apartments, 3 swimming pools and a restaurant. The winery is of great charm: it starts in a medieval Hermitage, crosses the basement of the sixteenth-century villa and then goes up to the under roof of the Vin Santo. La tinaia has state-of-the-art equipment and a breathtaking view of the Crete Senesi.

If today we speak with such frequency and enthusiasm about the qualitative context of Irpinia and its white wines, this is also due to the extraordinary work carried out over the years by Ciro Picariello. A volcanic producer of Summonte, Ciro belongs to the very close line of winemakers who have literally changed the image of Fiano di Avellino and Greco di Tufo thanks to impeccable wines for elegance and finesse, expressive and very personal. Wines strictly left to mature in only steel and deliberately marketed at least one year after the harvest, minimum time necessary to fully appreciate the many facets. Not only that, from the small winery of Summonte also comes out an Aglianico of great expressiveness, demonstration of how good a “bianchista” like Ciro is able to do even with the red varieties typical of the province of Avellino.

Launched in 2003 by Diageo Group, Ciroc distillery has become famous in a few years as the author of the most refined vodka in the world. Forget potatoes, corn, sorghum, rye, wheat; Ciroc vodka is produced with only first quality French grapes: mauzac Blanc from the Gaillac region and Ugni Blanc from the Cognac region. The distillery is based in Chavenceaux, in the Poitou-Charentes region, where the grapes are distilled under the control of the master distiller Jean-Sebastien Robiquet, who produces a fresh and soft nectar. The production process involves 5 total distillations, starting with 4 of mauzac Blanc in steel columns and 1 of Ugni Blanc in continuous copper still. The distillate of mauzac Blanc, which reached 96%, is then mixed with that of Ugni Blanc, of only 5%, and the final product is distilled one last time in a copper still typical for the production of Armagnac. Some labels, among the latest launched on the market, provide for further aromatization. Soon to become famous in the United States and Russia as a symbol of luxury and high quality, Ciroc vodka has garnered attention and esteem not only in celebrity parties and nightclubs but also among an audience of refined tasters and connoisseurs. It is undoubtedly an innovative distillate, which knows no precedent, able to amaze for its pleasant fresh and balanced... Leggi di più

Clausthaler was created and launched in 1978. What until then was considered impossible, was, in time, made possible, with all the wise patience of the master brewers of The Binding. Producing a beer, which smells like a beer, which has the unmistakable taste of a beer, and which is non-alcoholic: a unique combination that only Clausthaler is able to achieve. In about 40 years no other German beer has achieved so many certificates and awards as Clausthaler. In German-speaking countries, it is synonymous with alcoholic beer and is now exported to more than 50 countries around the world.

Coca–Cola is one of those products that remains imprinted in the collective imagination for two factors: its particular taste that has made it the most consumed drink in the world and its brand that has made it the most recognizable drink in the world. These two factors together have trasformatola Coca-Cola into an icon of popular culture, allowing it to penetrate into the film, newspapers, books, images, events, festivals, popular entertainments of all kinds, sporting events, and especially in the collective imagination, if it is true, but I hope not, that was tested on a sample of 1000 people, the strength of its brand, pouring Pepsi in a can of Coca-Cola and getting from these people a unanimous response that it was Coca-Cola and not Pepsi. This is to show that advertising can almost anything. I believe, however, that this does not prove anything but certainly the advertising campaigns of Coca-Cola are among the most innovative and constant of the last hundred years. It was invented on May 8, 1886 by an American pharmacist originally from the city of Knoxiville in the state of Georgia.  John Stith Pemberton was a pharmacist and, as was the case then, created medicines of various kinds in honour of his work. The drink consists of coca leaf extracts without the alkaloid that was banned under the anti-narcotics law, and cola nuts.... Leggi di più

Founded in 1891 and founded by Giulio Cocchi, it is precisely from the end of the XIX century that the Cocchi company produces vermouth and traditional sparkling wines from Asti. A young Florentine pastry chef, it is precisely at the end of the nineteenth century that Giulio Cocchi moved to Piedmont, in Asti, where he soon fell in love with the daughter of the owner of one of the bars in Piazza Alfieri, the main square of the city. In addition to love, however, in Asti, the young Julius he also met the professional success, specializing in the production of aromatised wines and spirits for the aperitif, which in the space of a few years became famous and popular to the point that the company, in the first decade of the last century, could count on seven different branches, which later became even 12. From New York to London, from Venezuela to Australia, up to colonial Africa, Cocchi products began to be spread all over the world, and even today, between history, traditions and modernity, the brand continues to maintain fame and prestige, continuing to be loved and appreciated on all five continents. All Cocchi products, based on wine, are born following the same recipes of yesteryear, which today as it used to maintain precise firm points. Simplicity and authenticity are the key words around which everything revolves.

The company owns 50 hectares of vineyards in the Piceno Hills, a few kilometers from the sea and the border between Marche and Abruzzo. The company philosophy provides for total control over the entire production chain; in the countryside, great attention to sustainability, in the cellar nothing is left to chance. The founder Guido Cocci Grifoni has demonstrated all the potential of this territory, bottling first The Rosso Piceno Superiore and rediscovering the Pecorino grape variety, an ancient italic Variety that was almost extinct and that today is one of the most appreciated white wines of central Italy. A substantial part of its production is aimed at international markets. Tenuta Cocci Grifoni has invested with conviction in wine tourism, expanding the tasting room and creating two holiday apartments in the family farmhouse renovated in the name of maximum energy sustainability.

The Cointreau company was founded in 1849 in France in the city of Angers by the brothers Adolphe and Édouard-Jean Cointreau. Their first success is a liqueur made from cherries, sugar and alcohol called Guignolet. However, a liqueur prepared for the first time in 1875 by Edouard Cointreau, son of Edouard-Jean, based on the peel of bitter oranges and sweet oranges, sugar and alcohol, will consecrate the success of their company. At the beginning of the XX century liquor begins to be exported to Europe, in 1923 it reaches the United States. In 1990 the company merged with Rémy Martin, creating Rémy Cointreau; the following year it was listed on the stock exchange. Currently an estimated 15 million bottles are sold in over 200 countries, 95% of which are outside France.

Corona Extra was born in Mexico in 1925 and immediately became the pilsner par excellence of the Mexican people. The rise to prominence is short, and in the course of a few decades, it becomes one of the beers sold in Mexico and the United States, conquering the rest of the world, thanks to its fresh flavor, light and refreshing, and the shape of the bottle is topped by a slice of lemon has become an unmistakable icon. It is one of the most known and widespread beers in the world, present in about 150 countries. In Italy it arrived in 1989, distributed by the Genoese company Biscaldi until 2007, when the new distributor became Carlsberg. In 2012 the Corona brand became the property of the Belgian-American multinational Anheuser Busch InBev, for a sum of 20.1 billion dollars which thus becomes, among other things since 2014, the new exclusive distributor (formerly distributor of Beck's, Tennent's Super and Leffe) of Corona Extra beer in Italy.

It was in 1980 that three very young friends - Giambattista Cilia, Cirino Strano and Giusto Occhipinti - founded the COS farm, thus beginning a path that in the years to come, probably without wanting it, would have had strong influences in viticulture not only Sicilian, but of the entire Italian Peninsula. We are exactly in Vittoria, in the heart of one of the most important denominations of the island, that of Cerasuolo, the only DOCG of the Sicilian territory. It is here that, almost immediately, the fledgling wine company COS has begun to follow the principles of biodynamic viticulture, to help the vine to find and maintain a balance in full harmony with nature, and to express to the wine of the depth of the character of its soils. It is here that COS, among the first Italian wineries, began to use in vinification large clay vessels, a material that does not yield any aromatic characteristic: the famous amphorae. It is the beginning of a project that will lead the winery to move definitively away from a certain production conventionality, affirming at the same time a real immediately recognizable style. Today the wines labeled COS are able to tell an ancient story, far from the fashions and commercial logic of the moment, and closely connected with what is the true essence of the Sicilian lands. Wines such as” Maldafrica “or”... Leggi di più

Courvoisier has very ancient origins, dating back to the nineteenth century and its superior quality has made it so that Napoleon was amazed when he discovered it, in 1811, so much so that after this data, they began to call it "Napoleon's Cognac", a definition that is also reported on the label. The company is the only one to have received the "Prestige de la France", the highest honor for Excellence, being the only Cognac producer that completely controls the entire production process, from the bunch to the bottle. To fully appreciate the characteristics and aromas of this special product, we recommend serving it at room temperature, in a large glass with a round belly and tasting it in small sips, to appreciate the refined soul.

Crystal Head Vodka was born in 2007 from the desire of actor Dan Aykroyd (former Blues Brother) and artist John Alexander to create a pure and crystalline vodka, without additives. The purity and essentiality of the distillate are thus represented by the extraordinary skull packaging, designed by John Alexander and made by the master glassmaker from Milan Bruni Glass. The shape of the bottle is also due to the passion and curiosity of the two founders for the discovery of the 13 crystal skulls dating back to the period pre-columbian, whose original function remains mysterious. The vodka contained in the skull is produced instead by Globefill Incorporated in the distillery in Newfoundland, Canada. The production process is entirely guided by the criterion of purity, understood as the evolution of raw materials in a quality product that does not undergo modifications or additions. The need for pristine and crystalline water sources and Virgin Lands has determined the choice to set the production in Canada, rich in natural beauty and also culture and tradition. Corn grown in Ontario is distilled 4 times to 95%, then mixed in ice water to lower the grade to 40%. To give maximum transparency to the distillate, the liquid is then filtered 7 times, in 3 of which rare and precious quartz crystals known as 'Herkimer Diamonds' are used,... Leggi di più

After emigrating to Cuba towards the end of the ‘700, Don Juanillo Oliver, the patriarch of the family, devoted himself to the cultivation of tobacco and the processing of cane sugar and its derivatives. Over time the Oliver's specialized in rum production, and even before 1870 their aged rums were considered among the best in the world. Then came the revolution of 1959, and many members of the family left Cuba. Their descendants dispersed around the world, settling mostly in Europe and the Americas. In the early ’80s, a member of the new generation of the family was able to return to Cuba, and his curiosity about the past led him to immerse himself and dig into the history that belonged to him. He found, among the archives, hundreds of papers and documents, and among these he discovered the original indications used by his ancestors in the nineteenth century for the production of rum. Encouraged by the discovery of their roots, from that moment The Descendants Of The Oliver family committed themselves to revive that Cuban rum that had already brought fame and fortune. The Dominican Republic was chosen as the ideal place of production, thanks to the climatic, geological and topographic characteristics, which make it quite similar to its sister island, Cuba. A group of Cuban maestros roneros were hired, experts in the art of rum,... Leggi di più

An unparalleled reality, Cusumano has managed in a little more than ten years to establish itself as one of the most important wineries in all of Sicily and more generally in the whole of southern Italy. Over five hundred hectares of vineyards are distributed in very different geographical areas, from Ficuzza in Palermo to San Giacomo not far from Caltanissetta, from Monte Pietroso to Alta Mora along the slopes of Etna, from Monreale to Pachino, with the latter where you meet the headquarters that serves as the operational hub of the whole company. This is the starting point, from which we begin to get a particularly heterogeneous, elegant, highly territorial and strongly identifying product line of the area of origin. The entire production process is in fact aimed at maintaining unchanged those unique characteristics that only Sicily is able to offer, both between the rows and in the cellar, with the utmost respect for the raw material, without forcing and without altering what nature has created. From 2000, the year of the foundation of the company - and now, with a production that comes to an average of two and a half million bottles per year, one of the brothers Diego and Alberto Cusumano is probably the winery, which, with the start of the new millennium, more than any other is met with a rapid and consistent growth. And so... Leggi di più

The history of Dhaka is that of a Southern Company that has been able to transform the risk of geographical marginalization into valuable development opportunities. In recent years, the enthusiasm and energy of the second generation of entrepreneurs have been added to the vision of the founders, ready to confront the national market and to dialogue with the big names of modern distribution. Energy, concreteness and company quality at 360 degrees make Dhaka one of the leading companies in Italy in the field of disposable plastic tableware. In 1975 Dhaka began as an industry and from the end of the Seventies concentrated its energies in the organization of a widespread sales network in Sicily, also identifying in Calabria and Campania the most profitable areas of the South because of the frequent shortage of water that, as in Sicily, motivates the purchase of disposable plastic tableware. The 1980s were the boom in the sector, driven by a new prosperity and the evolution of the Italian distribution system: retail businesses were losing weight to the full advantage of the wholesale channel and that of the organized distribution, in which Dhaka began to establish profitable relationships. At the end of the Eighties 50% of the turnover is expressed in Sicily alone, the rest is divided between Calabria, Campania, Puglia, Lazio and... Leggi di più

He was 22 years old when Romano Dal Forno first met Giuseppe Quintarelli, who presented him with a new way of cultivating the vine and producing wine, based on quality rather than quantity. Since then, by investing in his own territory and overcoming the initial difficulties that were not few, Romano has managed, thanks also to the precious contribution of his sons Marco, Luca and Michele, to bring his company to the top positions in international enology. From the early ’80s, and exactly from the 1983 season, harvest after harvest, Amarone della Valpolicella and Valpolicella DOC, labeled “Dal Forno Romano”, have always punctually placed themselves at the top of excellence. A maniacal attention is paid to all the production processes, both in the rows and in the cellar, starting from the plant of the vineyards to arrive at the techniques of withering. In the vineyard, after years and years of experimentation, today the agronomic methods followed are precise and scrupulous, as well as the wilting techniques for the production of Amarone have been put precisely taking care of every minute and smallest detail. In the cellar, taking advantage of a structure built during the last decade of the last century, those that are the oldest territorial... Leggi di più

The Legend of Dalmore dates back to 1263, when Colin of Kintail, chief of the Mackenzie clan, Saves The King of Scotland Alexander III from the charge of a deer. As a reward, the King grants Colin permission to use the twelve-Horned Royal deer as the clan's coat of arms. So, when Andrew and Charles Mackenzie, in the mid ‘800, take over a historic Distillery in the Highlands, they choose as a symbol of their whiskey the Royal deer, destined to become a sure guarantee of Excellence for all lovers of Scotch. Dalmore distillery is located in the small town of Alness, near the Cromarty Firth, a magnificent North Sea fjord. Between sea breezes and Green Meadows, a whiskey of the highest quality and complex character is produced, thanks to the extraordinary mixing of distillates produced by very different Stills. For aging, bourbon or sherry oak barrels are used, strictly selected by the master distiller Richard Paterson. Typical and unsurpassed expression of the Scottish Highlands, the whiskies of Dalmore distillery are appreciated and rewarded all over the world for their exceptional expression, for their wonderful aromatic complexity, for their legendary personality.

Estrella Damm was created by two Alsatians who arrived in Barcelona in 1872 to escape the franco-Prussian War: August Küntzmann Damm and his wife Melanie. In 1876 they founded the Sociedad Anonima Damm and opened a brewery where they produced their first beer: a light lager, adapted to the climate and flavors of the Mediterranean, which was called The "Lager Beer of the Mediterranean". It was marketed under the name "Strasburger beer", although the symbol, a red five-pointed star, would have made it known to people as "Star" or "The Star". In 1907 the beer received international recognition at fairs in Rome, London, Antwerp, Paris and Genoa. In 1921 it changed its name for the first time. Because of the symbol that made it famous, it was renamed "Gold Star". In 1929 he participated in the Universal Exhibition in Barcelona. At that time the entire transport and distribution had been entrusted to horse-drawn carriages. In 1939, before the Francoist victory in the Spanish Civil War, the symbol of the Red Star disappeared from the packaging, becoming gold. The reason is to go back to the popular name given by the people or "Golden Star". In 1991 the name was changed for the second time to "Estrella Damm". In terms of corporate image, although it retained the golden color for the staff, it regained the color of the original Red Star,... Leggi di più

The Dartigalongue winery can proudly boast the title of the longest-running producer of Bas Armagnac in history, tracing its origins back to the distant 1838 when the forefather Pascal Dartigalongue founded the maison in Nogaro, in the heart of the Gascony region. A story that sees at its base a perfect mix of tradition and foresight thanks to which the dartigalongue winery has Step By Step become a real institution within the Armagnac. According to the family tradition, that the descendants of Pascal followed to the letter, the Bas Armagnac Dartigalongue is a product for up to 75% distillation column, and the remaining 25% with the still charente to be mixed and left to age in oak barrels of 400 litres dating back to the 19th century. It is precisely these historic barrels that allow a perfect mix between the product and the tannins of the wood, necessary to give Armagnac its traditional color and aroma.

Three brothers, Paola, Bruno and Luigi, have combined their skills as agronomist, winemaker and administrative / commercial, founding in 1996 the company “Viticoltori de Conciliis”. The passion for the native vines of aglianico and fiano, has led them to become pioneers of viticulture in Cilento, a point of reference for the entire Campania oenology. This is how the project of the de Conciliis brothers was born, whose company today offers an interesting range of labels, originating, first of all, from daily commitment, from the link between past and present, from sharing and communication, from the celebration of a land inscribed between the mountains and the sea, from an ever-changing history. Therefore, starting from the approximately twenty hectares of vineyards owned by the company, the battery of wines that the cantina de Conciliis comes to propose is shown as a sincere and faithful expression of the terroir from which it comes.

A story that originated before the Second World War a story told by every single delicacy of pastry De Vivo. In the nascent Pompeii of the '30s, De Vivo's grandparents had an important and renowned bakery in which a fundamental rule existed: the use of mother yeast. Sixty years and two generations later, the same rule still lives in the yeasts of the Pasticceria De Vivo, today headed by Marco with the help of his wife Ester and daughter Simona. Located in Via Roma, between the archaeological excavations and the sanctuary of Pompeii, pasticceria De Vivo offers every day a vast selection of typical Neapolitan products, made with passion and wisdom. Delights in which to get lost between the softness of a pastiera, the crispness of a warm puff pastry, until you get intoxicated by the scent of rum of a Baba just wet. An explosion of pleasure not only Neapolitan, Pasticceria De Vivo prepares cakes with innovative design ready to give a visual and gustatory emotion. The processing of cocoa, strictly "single origin", turns into extraordinary chocolates, pralines and tablets with an authentic scent and aroma. Chocolate for gourmets but also for aesthetes and connoisseurs.

Since 1959 the Dega brand has been serving restaurant professionals with increasing success and has developed strong customer loyalty. Dega products are produced in factories that allow a constant technical quality control with the strictest safety and hygiene parameters. The quality of our products is certified and guaranteed by the HACCP control system, aimed at preventing the dangers of food contamination through the monitoring of the entire supply chain of the food production and distribution process.

On 5 February 1822 Johann Conrad Develey was born in Lindau and spent his childhood in Augsburg. In the heart of the city of Munich, Johann Conrad Develey founded his first mustard factory and began to produce delicate and strong mustard according to the French method. Johann Conrad Develey invents Sweet Mustard by mixing mustard seeds, vinegar, spices and caramelized sugar. Johann Conrad Develey receives the title of "exclusive supplier of the Bavarian court", an absolute privilege and an additional award for the high quality of its products. Johann Conrad Develey dies, his tombstone is donated by King Louis II. The range of Develey products is diversified with the inclusion of sweet and sour specialties under the Il Picchio brand. In 1972 Develey started the collaboration with McDonald's. the partnership for the distribution on the Italian market of the Schamel brand was born, leader and largest European producer of fine Bavarian horseradish of 100% guaranteed origin. In 2015 the partnership with two important commercial brands such as Raps for the world of spices and well Alimentare for granular and culinary bases was born. With a multi-year project of consolidation of brand positioning and increase of notoriety, the creative concept Develey#TiSalsaLaVita was born! For Develey Italia it is the year of communication! A fun... Leggi di più

Tasting an Iorio Nougat is like getting on board an exquisite time machine, which takes us to the best history of Italian confectionery art. It all begins in 1750, when the ancestors of the current family begin to produce Nougat according to the millennial tradition of these lands. We are in Santa Paolina, a small village in the mountains of Irpinia. From their shop, the Di Iorio leave with the cart around the villages and the patronal festivals, to sell their Nougat, which becomes the flavor of the festival. The ‘700 ends, the whole’800 passes, comes the 1928: the workshop of Iorio is the only one in Campania to be already ancient, and the official consecration of this family tradition comes with the first license of producer of Nougat, given to Vincenzo Di Iorio, grandfather of the current owner. The difference is perceived immediately: in the scent that is released by opening the wrapper, in the exceptional friability, in the intense, harmonious and persistent flavor that makes every taste an extraordinary tasting experience. To make the best Nougat in the world there is an ingredient that only Iorio 1750 can use: the experience of those who have been making Nougat for centuries, a supremacy attested by the original patents of the founder

Di Majo Norante produces wine from its own grapes since 1800, as evidenced by the ancient cellars under the Square and in the old family building in Campomarino. The dedication to the cultivation of the Vine was inherited first by Luigi and then by Alessio Di Majo and is practiced today along with the passion for research and experimentation. Di Majo Norante produces its own wines exclusively from 100 hectares of the ancient fief of the Marquises Norante of Santa Cristina. The modern Cellar will soon be flanked by a barrel made in a stone barn of the ‘600. This is because the “oenological philosophy” of Di Majo Norante respects the traditional approach to the cultivation of the vine and the production of wine, in an attempt to preserve all the characteristics of the Mediterranean grapes. Di Majo Norante pays careful attention to the selection, harvesting of grapes and winemaking techniques, in order to constantly improve the quality and health of the wine. The vine is treated exclusively with fertilizers of organic and mineral origin and is defended with the constant extirpation of weeds and with the biological fight against pests such as the moth, while the remains of the pruning are removed to avoid outbreaks of infections. The practice of ancient techniques and the adoption of modern technologies thus allow to produce a wine for... Leggi di più

The award-winning and famous Venezuelan diplomatic rum is produced in the Destilerias Unidas, better known as DUSA, located on the slopes of the Andes, in the town of la Miel. The history of diplomatic rum dates back to the late nineteenth century, when Juancho Nieto Mendelez, a refined traveler and expert taster, starts a personal production of rums and exotic liqueurs. Soon this "reserve of the Ambassador" imposes itself for its overpowering quality, crossing national borders and becoming a legend. Today The Diplomat is one of the most renowned rums internationally and, in 2013, the DUSA won the title of Best Rum Distillery in the world at the rum Barrels Awards in London. Thanks to the favorable tropical climate, high humidity and abundant rains, in the place where the distillery is located, about 80% of Venezuelan sugar cane is produced, divided into three types: Venezuelan, Central Roman and Canal Point. From the harvest, a juice is obtained that includes both molasses and pure cane juice. The treacle ferments in 18 hours and then is distilled in French Barbet columns, while the pure juice ferments in 48 hours and then is distilled in Canadian column and stills (inherited from the Seagram distillery). From the composition of the two types of rum thus produced, with percentages that vary depending on the bottling and the label,... Leggi di più

The Distilleries Bagnoli was born in 1954, when dr. Dino Bagnoli, son of the air force Military Emo Bagnoli, and his wife Targa Ilva Zita daughter of Mario, well-known entrepreneur in the wine industry, they decide to move from Polesine to Stanghella, a small town in the province of Padua, following the flooding of the Po river in 1951. In Stanghella, the young spouses begin the distillation of grappa in their own distillery, which gradually begins to grow and become known. The opening of a small laboratory in Noventa Padovana (PD) and the subsequent transfer in 1982 to the stanghella plant, renovated and expanded, which is still the headquarters of the company, represented decisive steps towards the realization of the ambitious project. Always attentive to new trends, the Bagnoli company decided to expand its production, immediately obtaining promising results: aiming at the "entertainment market”, grappa was flanked by a complete line of distillates, liqueurs, syrups and fruit semi-finished products. In this new project, the company assimilated and consolidated some guiding principles, which will later become fundamental and indispensable values, among which "quality first of all". If at the beginning it seemed like the path more difficult and challenging, proceed according to the traditional criteria was subsequently a winning... Leggi di più

The history of Berta grappa begins with the birth of Francesco Berta in 1866, the first of four generations who came to create the Berta Di Roccanivo distillery in Casalotto Di Mombaruzzo. The strategy of the quality of Grappa Berta can be considered as the Fil rouge that unites and connects the four generations. After his first experiences working as an oenologist in the wineries of the area, Paolo's idea is to produce grappas and liqueurs seeking new added value for the wine products of the family business. In this way, step by step, the small distillery introduces its products abroad in special ceramic bottles and very special crystals. Next to the anonymous and cold market created by the industry in distribution, the family Berta develops a chain supportive and friendly people who meet the great grappa, distilled strong and kind, but who knows ancient tradition, but interpreted the state of the art is full of flavors, scents, sensations, intoxicating delicacy. It is precisely thanks to its uniqueness and the passion of the Berta brothers that more and more foreign markets are opening up to import this product. Today there are more than sixty countries that import Berta grappa.

It was 1898 when Carlo Bocchino, the first in Italy, chose to use only one type of grape marc for the production of grappa, instead of the undifferentiated mixture typical of the time. He created a small distillery in Canelli, Piedmont, and decided to use only the pomace of the Moscato grape varieties of the area. Giving grappa a nobility and quality hitherto unknown, he developed a particular distillation system that allowed to enhance the aromas. The careful choice of raw materials and the brilliant production innovation were passed from generation to generation, first to his son Lazarito, in 1937, and then to his son-in-law Giorgio Micca. And it is precisely Giorgio, in the 70s, to launch the famous brand "Sigillo Nero" and to start the collaboration with Mike Bongiorno, bringing the company to the top of the market in a few years. Since the death of his father, in 1996, it is Carlo Micca Bocchino to lead the distillery, flanked by daughters Miranda and Marta who inherited the family passion, and to continue the tradition of one of the best Italian grappas.

The entrepreneurial history of the Caffo family dates back to the last decade of the 800, when Giuseppe Caffo, Master Distiller, class 1865, began to distill the pomace on the slopes of the volcano Etna. After years of experience in the trade and management of distilleries, he realized his dream by taking over in 1915 an ancient distillery in Sicily in Santa Venerina, with the intention of devoting himself to his passion and passing on to his children the knowledge acquired. The then very young Sebastiano Caffo (1901), began to learn from his father all the secrets of his ancient and noble trade becoming himself soon “Master Distiller”. Meanwhile, the other” Caffo brothers", sons of the founder, had gained experience in the sector having returned after twenty years from Australia, with the intention of strengthening the family business. Thus was born the company “Brothers Caffo - Distilleries, alcohol, brandy, and tartaric, composed between Sebastian, the Saint and Giuseppe Caffo with the intent to grow the family business, and, in 1966, the company was fully acquired by Sebastian Caffo with the son, Giuseppe, John, which is still at the top of the group continues the family tradition with his son Sebastian John took over when he was very young grandfather. Combining experience and innovation, the activity of the distillery has... Leggi di più

The history of the Dellavalle distillery began in 1983 in Vigliano d'asti, in the heart of the Piedmontese wine tradition. After a long experience in the sector, the dream of Roberto Dellavalle, passionate winemaker and connoisseur of the world of wine and grappa, comes to life. Technique, knowledge, innovation, targeted market surveys, these are some of the main characteristics that have allowed the Distilleria Dellavalle to grow exponentially, while keeping intact the prestigious label of artisan company of excellence. Artisan tradition that is currently finding its continuity in the generational passage of the Sons Lorenzo and Federica, without forgetting the important support during the growth of the company by Paola, wife of Roberto, always present within the company Core. The goal is always to produce and market niche products according to customer needs. Inside the company, through the use of a distillation plant discontinuous in a water bath, distillates are produced from a skilful selection of fresh pomace. Aging is the main technique that is the hallmark of this company, because, in addition to the aging of 18 months in small oak barrels, oak barrels, there is a particular technique to age for a total of 10 years, the grappa di barbera inside of barrels previously used for aging Marsala wine, Passito wine, Port, Whisky,... Leggi di più

How many times along the militare in the direction of alta valle, in Traduerivi, at the gates of Susa, you saw the Dealp sign, and maybe you wondered what it meant. It is the acronym of Alpine Herbal Distillery, and just cross the threshold to understand that the three words here are right at home. Distilling is distilled, herbs are herbs and not fake aromas and all specialties breathe of mountaineering. A fantastic world opens, unimaginable from the outside. A world where the Times of maceration and infusion are respected. Where we do not try to anticipate the productions, because the finished product is what dictates the Times. And then the barrique fans beautiful show of themselves, but above all cadence the maturation Times of the barricade

The ancient Dolceria Bonajuto whose chocolate production has been proven since the early 800's is located since the twenties along the main course of the city of Modica, over the years it has become after the renovation in 1992 a point of reference for the spread of Sicilian confectionery culture and Iblea in particular. La dolceria over the years has also been involved in numerous researches in the Food History field with particular reference to the traditional typical sweets and the history of the presence of chocolate in Sicily. The dolceria team is a consultant and collaborates with numerous specialized magazines in the confectionery and gastronomic sector. In 1911 he received the Grand Prize and gold medal at the International Exhibition of Rome as a chocolate factory. In 2008 Bonajuto was included by Eurispes among the 100 excellences of Italy. In 2009 Antica Dolceria Bonajuto received the “Best in Sicily " award for best Sicilian pastry. In 2009 it was included in the BITLAB report. The BITLAB report consists in mapping the historical-artistic and cultural landscape excellence of Italy most praised by the Foreign Press. Bonajuto in Modica is among the Italian excellences. In 2010 it was included among the best 80 chocolate companies worldwide in the volume “Chocolate Unwrapped” by the English writer Sarah Jane Evans. In 2011... Leggi di più

A story that began over three centuries ago is that of Dom Pérignon Champagne, inextricably linked to the figure of Pierre Pérignon, a Benedictine monk who according to legend was the one who put the method of refermentation in the bottle. Pierre Pérignon, started to do experiments, reaching, in fact, to create the first “Champagne”, between history and legend, today is the Dom Pérignon is considered the Champagne for excellence, the most famous and the most celebrated in the world, a Champagne single assembly is created from grapes coming from the vineyards mainly in the Grand Crus, the Maison Dom Pérignon create today only Champagne vintage, children of the exclusive character of every season and as a result of a development that lasts at least eight years. Under the leadership of what is considered the best chef de cave in the world, Richard Geoffroy, Dom Pérignon is still part of Moët et Chandon. 

In the fourteenth century, during their stay in Avignon, the Popes built at Châteauneuf-du-Pape The Castle seat of the papal summer residence. It was here that, seduced by the exceptional terroir, they gave a strong impetus to the development of the vineyards.
Rooted in the north of Châteauneuf-du-Pape, the JAUME family has been a winemaker since 1826: the latter is a heritage but above all a passion that imposes both the rigour and perseverance that are necessary when it comes to nature. Theirs is a family of artisans who serve the great terroir of the south of the Rhone Valley with the aim of producing wines with a strong character and authentic flavors. Experience, Tradition and territorial identity are the real heritage and wealth at their disposal.
With great decision was adopted a production philosophy aimed at respecting the soil and the environment, in the conviction that no one can create great wines without cultivating the vineyard in order to produce healthy, mature and balanced grapes. It is according to... Leggi di più

David Sautereau represents the 10th generation of vignéron and its seal has a population of 7 hectares located in the municipalities of Crézancy, Bué and Sancerre for the production of the type “Sancerre Blanc” and in the municipality of Crèzancy for “Sancerre Rouge” and “the Sancerre Rosé”. Sancerre is a commune in the heart of the Loire, about two hours ' drive from Paris, where the vineyards, which have grown here since ancient times, stretch with an exposure that goes from South-East to West. At the end of the nineteenth century the vineyards were devastated by phylloxera, and many of them cultivated with Pinot Noir were replaced by Sauvignon Blanc. The estate includes various types of soils: “Les Caillottes”, small stones that favor fruity and aromatic wines, “Les terres blanches” that enhance minerality, “Kimmeridge” marls from which structured wines are born that need time to express their complexity to the maximum and “Les terres rouges” that originate elegant and fruity red wines.

Domaine des Tilleuls extends for about 35 hectares in La Regrippière in Vallet, in the Nante region about 50km from the ocean, where Melon de Bourgogne Reigns unchallenged for the production of Muscadet. The name Melon is due to the rounded shape of its leaves and it seems to have been introduced in the sixteenth century on the banks of the Loire by Burgundian monks. We are south of the Loire, on the volcanic soils of the Armoricain Massif, characterized by sand, clay and shales. The climate is Oceanic and enjoys mild winters and hot and dry summers, never with extreme temperatures. The Agriculture of the Domaine des Tilleuls is set to sustainability (agriculture raisonnée) and the techniques of processing the grapes, coming from vines aged between 15 and 30 years, are simple and rigorous. The particular vinification of the AOP Muscadet Sevre et Maine sur Lie is characterized by stopping on the lees for a few months (from 6 to 18). The history of Domaine des Tilleuls begins in 1905 with Auguste Godefroy who, inheriting some plots of... Leggi di più

Founded in 1825, the Domaine Faiveley winery, located in the heart of Burgundy, has been handed down from father to son until the seventh generation led by Erwin Faiveley. The maison is now the company's largest and most important in the entire region, with acres of vineyards, which are expanding in all of the best Crus, from the historic center of Nuits-Saint-Georges, up to the villages of Gevrey-Chambertin, Pommard, Volnay, Puligny-Montrachet, Mercurey, and others, with the aim of producing the best wines of Burgundy. To give an example of the quality of the land owned by the company Faiveley it is enough to consider the 10 hectares of Grand Crus, the 25 of Premier Crus and the 3 sublime monopolies, terroir owned in its entirety by the family, which respond to the famous names: Gevrey-Chambertin 1er Cru Clos des Issarts, Beaune 1er Cru Clos de l Ecu and Corton Clos des Cortons Faiveley Grand Cru. The cru, small, fragmented, make it possible to only a limited production, but everything instead represent an obstacle has been turned into a strength by Faiveley, who have obtained the low yield a higher quality of the grapes and the fragmentary nature a greater diversity of production, allowing them to reach slices of increasingly large market. The winery Domaine Faiveley has throughout its history always devoted great attention to... Leggi di più

The winery is located in Lignorelles, in the Burgundy region of named Chablis is famous for the large and fine wine based on Chardonnay: Jean-Claude Courtault, a native of Touraine, and he Lignorelles in 1974 as a wine consultant, and in 1984 he bought the first vineyards in Chablis, followed by the hiring of others, to begin to cultivate directly, together with his wife Marie-Chantal. The expansion continued in the following years and began commercialization in 1987. The year of the breakthrough was instead 1995, when the number of hectares planted rose to 12 and Jean-Claude decided to devote himself full-time to his winery. Currently the company has an area of 20 hectares of vineyards. The company's range includes various types: Petit Chablis, Chablis, two labels classified as 1er Cru from the individual Beauroy and Mont de Milieu vineyards and a label classified as Grand Cru from the valmur vineyard.

Domaine Pietri-Geraud was born at the end of the XIX century and today we have reached the 5th generation. Today the domaine is run by two women: Maguy PIETRI-GERAUD and his daughter Laetitia. They manage the 20 hectares of property, of which 16.5 on the steep slopes of the municipalities of Collioure and Banyuls, which serve as a link between the foothills of the Pyrenees and the Mediterranean Sea. The vineyards are on shale terraces that form the area of the two denominations (Collioure and Banyuls). Although the terrain is rather rugged, it is characterized by its strong identity where everything is still cultivated by hand. The vines give the best of themselves but the yields of the crops remain low: the average is, depending on the year, about 22hl / ha. The wines, produced in this region of great tradition and with ancestral connotations, are vinified and bred in the heart of the village, near the Royal Castle and the famous bell tower. For about forty years, for some combination of circumstances, the domaine has extended to the Plaine du Roussillon, around a small village, Ortaffa. There, in front of the canigou, (Pyrenean mountain) these clay-limestone lands give life to the tasty Muscat de Rivesaltes that completes the range of wines of... Leggi di più

The history of the estate began in the nineteenth century, when the Roumier family had 1.5 hectares of vineyards in Berthiers, Loire; then in 1905 Bertha Roumier married Ernest Seguin and bought other vineyards in Bouchut, which in the following years increased, and the range of terroirs (limestone, Kimmeridge and siliceo) was diversified to favor the production of complex and fine wines. By 12 hectares under the AOC Pouilly-Fumé is passed to 19 under the guidance of Philippe, the representative of the 6th generation, that guide the domaine since 2000, always with the aim of respecting the diversity of the land in order to capture the complexity of the wine. Currently, the winery is set on three levels, and use the gravity during fermentation, and it also has a tasting room where it welcomes visitors, including the foreign distributors: it currently sells, as well as in Italy, also in various Countries including UK, USA, Germany, Switzerland, the Netherlands, Canada and Australia.

The Domaine of the family, created in 1826, and developed by subsequent generations “very attached” to the terroir of Laure Minervois, owes its name to the Tower, which survived the fortification of the village (XII century), and now located in the garden.
Domaine La Tour Boisée is located 25 kilometers east of Carcassonne and today has 82 hectares of vineyards and a thousand olive trees. From 1982 Marie Claude, with Jean Louis, himself a descendant of winemakers, took charge of the fate of the vineyards. Today the last generation (Frédérique and her husband Jean François) is already involved in the business of the company. From the beginning the old vineyards have been preserved in the most beautiful soils and the native vines have been valued. Convinced supporters of organic farming because convinced of the connection man nature. Year after year, the benefits are obvious because the fruit is more vigorous, the plant defends itself better and is less vulnerable to water stress and then are expressed all the conditions to allow the terroir to express itself at its best, allowing you to combine tradition with the evolution of the wines.

Domori's story begins when a twenty-seven-year-old boy with a degree in Economics and Commerce decides to leave with a friend for Venezuela to sell water treatment plants. Soon finding himself running a restaurant, he chooses to dedicate a small space of his place to chocolate. This Is How Gianluca Franzoni has the opportunity to get closer to the world of cocoa, visit plantations and discover the rarest cocoa species. Three years of culinary experimentation followed from this first encounter with Criollo cocoa. From the rudimentary home workshops took shape his first chocolate bars. Comparable in taste to those of the best Italian brands, the production of these tablets only expected to be supported by a constant supply of quality cocoa and a company structure. Once in Italy, the dream of a company that could follow the production of chocolate during all the phases of the supply chain was realized within a few years and soon Gianluca Franzoni became the president of Domori S. R.L., now part of Illy Group. Domori's mission is simple: to spread the culture of chocolate and Fine cacao. In fact, by claiming that cocoa is a form of culture, Domori fights to prevent the extinction of the precious varieties of cocoa and their natural habitat: the rainforest.

The history of the tequila Don Julio is inextricably linked to the life of a man, Don Julio González, devoted entirely to the passion for the distillation, and the desire to revolutionize the concept of tequila, creating the copy, soft, fine, elegant ever tasted. The Distillery ‘La Primavera’ of Don Julio was founded in 1942, which, in its first 40 years of history, was limited to personal production and continuous experimentation, but now produces and sells what is called the first ‘luxury tequila’ in the world. Don Julio tequila is produced in the hills of Jalisco, in the locality of Atotonilco, where the microclimate and the soil rich in minerals and clay allow the blue agave plant to reach its full maturation in 7 years. The plants are hand-picked by experienced jimadors, and the agave hearts are transported to the distillery, where they bake in traditional brick ovens for three days and release a sweet juice. From almost 40 kg of agave a bottle of tequila is produced. After distillation, tequila is marketed white or aged in oak barrels. Whether white, anejo or reposado, Don Julio's tequila comes in innovative, low-cut and elegant bottles, created by Don Julio to allow diners to talk and look themselves in the eye without the hindrance of long bottles. A distinctive and characteristic sign for the ultra-premium tequila of one of... Leggi di più

Don Papa is the rum produced, since 2011, in the province of Negros Occidental, on the island of Negros, which has always represented the sugar reserve of all the Philippines. Thanks to the perfect combination of climate, geographical coordinates and the fertility of the volcanic soil, on the sole of Negros you grow a sugar cane of the highest quality, among the best in the world; from these he began to produce rum is rich and smooth, soon joined the hit parade of great rums. This great Filipino rum is dedicated to the historical character of Don Papa, national hero. His real name was Dionysius Magbuelas and, as a farmer on a sugar plantation, he became the leader of a group of rebels, taking a leading role in the struggle for independence from Spanish rule in the late nineteenth century. Rum Don Papa embodies the rebellious and revolutionary spirit of its inspirer, together with a deep sense of justice and coherence. It is a distillate that is revolutionizing the experience of drinking rum, placing itself at the highest level of the largest Caribbean rums.

Looking at the national production landscape it is not easy to find other realities that in Italy identify themselves in such a deep way with their own territory, as Donnafugata manages to do with Sicily. A winery, the one founded in the Eighties by Giacomo Rallo, which represents the renaissance of wines not only of the province of Trapani and marsalese, but probably of the whole of Southern Italy, thanks to a vision of its traditional and contemporary land at the same time. Let's start from the name, “Donnafugata”, which literally means “woman on the run”, which refers to the story of the wife of Emperor Ferdinand IV of Bourbon, queen Maria Carolina, which at the beginning of the NINETEENTH century, when Naples came the napoleonic troops, fled to Sicily, and finding refuge where currently there are the vineyards of the farm. Vineyards that today reach an extension of about 160 hectares - to which are added another 178 for rent-and that are conducted in a sustainable and extremely respectful of the environment. Respect for the environment and nature that is also found in the cellar, where the working processes and the use of technologies protect the integrity of the grapes, musts and wines to the maximum. Today, more than thirty years after that distant 1983 - year of birth of the company - Donnafugata is divided into three large... Leggi di più

Founded in Douai in 1919, this brewery remains today a traditional family-run and independent company. In the Brasserie de Gayant beer is prepared with the same care and dedication as an excellent wine, preferring quality over quantity and favoring traditional methods over industrial production. Today the brewery produces 180,000 hectolitres per year in kegs, bottles and cans. Les Brasseurs De Gayant are true pioneers, as they positioned themselves from the beginning commercially in the specialty sector, which account for just 27% of the total beer market. The brewery, which today has more than 120 employees, has as head Patrick D'aubreby who has held the reins of the company since 1987 continuing the tradition of his father, who was owner since 1955. Patrick, son of brewers and grandson of generations of malt producers, is highly specialized and with the help of master brewer Alain Dessy invented all the beers in the range. Thanks to their mastery in the development processes, to high quality ingredients and to their always lively curiosity, the master brewers of Gayant have created unique specialties of their kind, in their typology and taste.

Since 1949, our goal has been an international growth in the field of materials and design. Duni, once known as a Swedish manufacturer of paper cups and napkins, is now an innovative and eco-conscious international company that provides solutions for the table and takeaway. Duni's first product, the paraffin paper cup, has its own unique history. It all started in 1914, during a train trip. Dr. Crumbine, a district doctor in Texas, prevented a little girl from being infected with tuberculosis by drinking from the same cup as a sick man. To keep her from getting infected, he built her a folding paper cup. We launched the Goodfoodmood ® platform and divided our activities into segment-specific business areas, thus getting closer to our customers. At the same time we have grown thanks to acquisitions. Since 2000 we have incorporated Duni Song Seng, Paper + Design, Terinex Siam, Sharp Serviettes, BioPak and Biopac. In Duni we strive to stand out in our field, with the ambition to become the supplier of concepts of table accessories from which to draw inspiration and imaginative Takeaway Solutions most interesting in the world. Always with food, people and design in mind, we aspire to infuse Goodfoodmood into every occasion when you taste food and drink.

This brewery was founded in Puurs, south of Antwerp, in 1871 by Jan-Leonard Moortgat and his wife Maria De Block. Jan-Leonard Moortgat, son of a master brewer, had the ball of experimentation and after years of attempts he managed to create several high-fermentation beers that conquered and made people talk about themselves. In 1918 Albert, the son of Jan-Leonard, decided to turn his father's production towards Scottish Ales and to do this he went to Scotland to bring with him to Belgium a yeast suitable for the purpose, yeast that is still used and that remains even after a hundred years, the “secret” of the brewery. Today it is the fourth generation of the family to watch over the production of the Duvel-Moortgat brewery and their beers are now exported to more than forty different countries of the world, including Italy.

The company Vidzar is a company from Madagascar, leader in the production and distribution of alcoholic beverages. Constantly seeking excellence and the highest quality, Vidzar sees in its rum Dzama the most prestigious brand, closely linked to the history, traditions and lifestyle belonging to the charming Malagasy island. Created in 1980 by Lucien Fohine, Dzama Rum is aged in American, Spanish and French barrels, and offers an aromatic profile not traceable in any other Rhum. Distilled by means of a column still and never added artificial substances or chemical additives, Dzama Rum is obtained from Vidzar by carefully selecting the raw materials, and following ancient production techniques. This is how, managed since 1996 by Lucien's son, Frank Foine, the Vidzar company, with its Dzama rum in the first place but also with all the other distillates it produces and distributes, wants to transmit with pride the true essence of a culture and the deepest peculiarities of a terroir unique in the world.

Demerara Distillers is proudly known for its unmissable rums produced in the Republic of Guyana. Thanks to Christopher Columbus, shortly after the discovery of America, the cultivation of sugarcane took hold in Guyana, the refining of which gives the world the excellent rum. The territory of Demerara is particularly fertile, as it is crossed by one of the longest rivers on the planet: the Rio Demerara. One of the best types of sugarcane in the world is grown on its shores, making the rums produced in this region a separate category in the varied and complex universe of sweet distillate. Although with a tradition of three centuries, Demerara Distillers is a relatively young distillery, born from the merger of the various distilleries and farms producing cane sugar in the area. The different stills used (between continuous and discontinuous there are as many as 12!) are the original ones used centuries ago by several distilleries and still in perfect operating conditions. For example, the use of the Double Wooden Pot Still (Versailles), gives a full-bodied character and rich aromas; the Wooden Coffey Still (known as the Enmore) guarantees of fruity flavors and rum medium-bodied; the French Savalle Still (Albion) eventually produces rum ranging from a full-bodied, mild to strong. Demerara Distillers also has the world's largest... Leggi di più

In 1991 the “Eleano” s.N. C. was founded on the initiative of Nino Calice and Rino Grieco, both passionate about vineyards and convinced supporters of the goodness of Aglianico del Vulture. Currently the "Eleano" is managed by Rino Grieco, his daughter Francesca and Alfredo Cordisco, who share a strong passion for viticulture and good drinking, personally take care of the wine production.  From the beginning the company has strongly believed in the immense potential of an extraordinary territory like that of Vulture, cultivating with passion and stubbornness the symbol Vine , Aglianico. To give proof of the incomparable expressions of this historic denomination of controlled origin, the "Eleano", has invested its resources in research and in the most advanced technology, while safeguarding the tradition. The company owns 5 hectares of vineyards planted in Aglianico del Vulture located in the renowned area of Pian Dell'altare in Ripacandida. In this beautiful scenery, the structure that will house the new cellar and a reception area for cultural events and food and wine tastings is being completed.

Elena Walch is one of the most appreciated realities of the wine scene of South Tyrol, a winery that has managed to make itself known all over the world thanks to a large family of wine enthusiasts like the Walch family. Of Austrian origin, the origins of the Walch winery date back to 1869, but it is with Elena and her husband Warner that this winery will develop all its qualities and innovations, today more and more followed with passion and care by daughters Julia and Karoline. The vineyards of Elena Walch enjoy perfect climatic conditions and exceptional locations, such as that of Termeno, where steep clay soils are found, and that of Castel Ringberg, with calcareous soils overlooking the beautiful Lake Caldaro. Gewurztraminer, Lagrein, Merlot and Cabernet Sauvignon grapes are grown In the vineyard and for some years we have been practicing cutting-edge oenological techniques, such as pruning Simonit&Sirch and the use of Piwi vines, resistant to fungal attacks in a totally natural way. All Elena Walch wines express in an unmistakable way the terroir that has formed them, showing great personality, precision, freshness and minerality. Wines from which transpires the love for the territory and the charm of unique places.

The year 1900 represents a milestone in the history of the wine economy of Caldaro: 70 Winegrowers of the territory join in the “Erste Kellereigenossenschaft Kaltern” the first social Winery of Caldaro, in fact. Their goal is to deal directly with the vinification of their grapes and the marketing of their wines. Also in the same year, construction work began on the building of great architectural historical interest that will rise in the immediate vicinity of the Transat electric railway station. In 1925 a further important step followed, consisting in the establishment of the new social winery, called “Neue Kellereigenossenschaft”. The headquarters of the latter is also located near the station. Erste+Neue originated from the merger of the two cooperatives. Today there are 400 proud winemakers who each year give their own harvest. The terraces on which the members farmers masterfully work their vineyards lie in the picturesque landscape that surrounds Lake Caldaro and that rises to the plateau located at the foot of the Mendola. The total area cultivated with vines extends for about 230 hectares and is distributed over various specific areas that give rise to qualities with the name not infrequently high-sounding. The grapes coming from these crus and from the best areas of the territory are reserved a distinct treatment that... Leggi di più

The San Nicolas distillery, founded in 1998, encompasses the environment and culture of the ancient Mexican distillery combined with the most modern and advanced production technologies. In 2009, the Campari Group bought the Espolon brand together with the San Nicolas distillery where it is produced. After a three-year break in the United States, Espolon is reintroduced with the same and multi-award-winning liquid but in a new guise, with bottles that tell the story of Mexico.

Etnafrutti was born at the foot of Etna as a Sicilian artisan company of agri-food excellence, with the intention of enhancing the best products on the tables of the most demanding customers. We aim to enclose the delicacies of our region in a single brand focusing strongly on the quality of each single product, maintaining an excellent quality/price ratio and thus preserving the aromas, flavors and colors of a rich and wonderful land. Strong is the sensitivity on the part of our technicians for the genuineness and origin of the raw materials used, with an elegant packaging and a certified quality. These are the main ingredients through which the company has consolidated its position in the agri-food sector, distributing its product within the most exclusive international stores.

In 1905 the founder Gennaro Fabbri took over an old grocery store with tinaia in Portomaggiore, in the province of Ferrara, and started the production of liqueurs. The “award-winning Distilleria Liquori G. Fabbri” opens its doors, today “Fabbri 1905” based in Bologna and led by the fourth generation of the Fabbri family (but the fifth generation has already entered the company). From the headquarters of Bologna and the other the production headquarters in Buenos Aires, Argentina, more than 1200 references to all 17 lines travel through the locations of the Blacksmiths in the world, and distributors to reach more than 100 Countries from China to North America, from south Africa to the coldest cities in Northern Europe.

The history of Lucart Group begins in the Thirties, when the Pasquini family decided to set up a paper production company in Villa Basilica (Lucca). At the beginning the production was mainly aimed at the market of monolucid papers for flexible packaging, for tablecloths and for sub-dishes, but at the end of the Eighties the group diversified its activity starting to produce also tissue papers for sanitary hygiene use (towel, tea towels, toilet paper, napkins, etc.). Fate, being a part of Lucart S.p.A., may avail itself of the experience, the know-how and resources of a multinational group, with over 60 years of history, is the european leader in the production of the cards for table cloths and place mats and a national leader in the field of tissue paper products for sanitary purposes for the channel Community. Product excellence obtained with an almost artisanal processing, albeit with high standards of production efficiency. Service excellence, through wide range, timely deliveries, production flexibility, product innovation, attention to consumer trends and pre and post sales assistance. Through the constant pursuit of excellence, we will confirm and strengthen the leadership of the brand's FATE in the market of tablecloths and napkins, coloured and decorated to the channel I.King.Ca. Fate has the experience, the technology, the... Leggi di più

Fattoria La Rivolta was born in the early twentieth century thanks to the passion for the wine world of the Cotroneo family, always engaged in various business fields. The winery is located in Torrecuso, in the province of Benevento, cultivating grapes all belonging to the doc Taburno or Sannio. The Fattoria La Rivolta is equipped with modern equipment for proper winemaking. The wines are vinified in an extraordinary stone farmhouse renovated and restored with enthusiasm. Cellar it cultivates its vineyards under organic farming regime, with maximum respect for the territory, without the use of substances harmful to the environment.

Fazi Battaglia was born in 1949 in a small and well-equipped factory in Cupramontana, in the Marche region, with an annual production of 60-80 thousand bottles of Verdicchio, a native grape variety at that time practically unknown. The adventure thus began in the 50s, thanks to the intuition and courage of the entrepreneur Francesco Angelini, who knew how to believe in the potential of Verdicchio and who will buy the company still managed by his grandchildren. In 1953, created the bottle at "Amphora", inspired by the ancient containers etruscans for the wine, thanks to the original design of the Architect Antonio Maiocchi, the winner of the competition launched by Fazi Battaglia to make her Verdicchio "Titulus" immediately recognizable on tables all over the world. From the beginning of the '90s, with the arrival in the company of Maria Luisa Sparaco, the company is experiencing a new innovation that has brought profound transformations and exceptional improvements in the level of quality, and the creation of selections and Reserves the great level.  The results achieved by Fazi Battaglia are the result of a productive reality in constant evolution, a research on the improvement of the quality that unites tradition and innovation, emphasizing the values of nature and at the same time endowing them with the most modern technologies... Leggi di più

A family business since 1864, Fee Brothers is now owned and operated by Ellen and Joe Fee, the fourth generation. Carrying on their family's legacy, Ellen and Joe produce up to 100 different products. You can count on Fee Brothers to meet your customers ' needs and tastes. They have perfected the art of cocktails for almost 150 years. 

There is no doubt that the one founded by Roberto Gatti is today one of the brightest and most important realities of Franciacorta. A winery, Ferghettina, which in the course of only twenty years - it was founded in 1991 not far from Erbusco - has managed to establish itself thanks to a range of sparkling wines in continuous qualitative growth, always characterized by a great balance of taste. Not surprisingly, the vineyards are distributed in areas of Franciacorta also very different from each other, different in soil composition, altitude, microclimate and exposure. This allows Roberto Gatti a wide choice of grapes, in order to always compose the best cuvée possible. And then let's go directly between the company rows, which at the moment extend over an area of 18 hectares if we consider the vineyards of property, to which however must be added the other 140 hectares corresponding to the vineyards for rent. With rigor and competence, and above all by adopting agronomic rules that meet the rules of the organic, precious and Honest Grapes are bred and harvested. Bunches that in the cellar are processed and interpreted in a way to enhance every nuance and every smallest peculiarity. Today, thanks to the precious contribution of all the members of... Leggi di più

A winery that needs no introduction, whose myth was born thanks to the intuition of a man, Giulio Ferrari, and the dream of creating in Trentino a wine capable of comparing itself with the best French Champagnes. A true pioneer, Giulio Ferrari: it is he who first senses the extraordinary vocation of his land, he who first spreads chardonnay in Italy. This is how he began to produce a few selected bottles with an obsessive cult for quality. However, having no children, Giulio Ferrari is looking for a successor to entrust his dream. Among the many suitors he chooses Bruno Lunelli, owner of a famous wine shop in Trento. Thanks to the passion and entrepreneurial talent, Bruno manages to increase production, without ever compromising on quality, following the same line drawn by the founder. The tradition continues, and Bruno Lunelli transmits the passion to his children: under the leadership of Franco, Gino and Mauro, Ferrari becomes leader in Italy and synonymous with the Italian toast par excellence. In recent years, some of the labels destined to enter history have emerged: the Ferrari Rosé, the Ferrari Brut Perlé and the Giulio Ferrari Riserva del Fondatore. Today, after more than a hundred years, Ferrari is synonymous with the best Italian sparkling wines. A vineyard area that stands on one hundred and twenty hectares, for a... Leggi di più

The history of the Ferrero Group is a success story now in its third generation, in which the development of a multinational company is perfectly combined with the past, present and future of a tenacious Piedmontese family. We must go back to the Forties to discover the roots of this success. Years in which Piera and Pietro, Michele's parents, managed to turn a pastry shop into a factory. The Ferrero family was the first in Italy during the post-war years to open factories and operating offices abroad in the confectionery sector, making the company a truly international group. After the success of the company in Italy, Michele Ferrero decided to start producing and marketing Ferrero products abroad. In 1956, a large production plant was opened in Germany, and a second one shortly thereafter in France. In the following decades Ferrero became global, expanding with new companies and production sites also in North and South America, Southeast Asia, Eastern Europe, Africa, Australia and, more recently, in Turkey, Mexico and China. Ferrero is now firmly ranked among the top companies in the world for its reputation. This is also due to the group's important social responsibility initiatives. These are summarised in the global CSR strategy of Ferrero, focused on excellence in quality and innovation, communication transparent, to the... Leggi di più

Historic Chianti Classico company, Castellare di Castellina was born in its present form in 1968 thanks to the merger of five different farms. A magical place where the vineyards - 33 hectares in total - are perfectly integrated into the environment, among Woods and other crops. An area where excellent exposure, good water drainage, mixed soils of limestone Marl, galestro and little clay have always given wines well structured, intense and suitable for a long aging in bottle. The winery has been owned by the entrepreneur Paolo Panerai since the late 70s, who immediately began a long research process aimed at improving all the labels. A careful census of the vines, undertaken immediately after the purchase, has for example allowed to select the best species of sangiovese for the Sodi di San Niccolò, a wine symbol of the company. Not only that: a plot of the experimental planted on the property in collaboration with the University of Milan and Florence and the Institute of San Michele all'adige allows a continuous research on the... Leggi di più

The Wine Cellar Feudi di San Gregorio can now be assumed as the symbol of the oenological renaissance of Southern Italy, and of a culture of drinking aimed at rediscovering the essence and identity of Mediterranean flavors. Fiano di Avellino, Greco di Tufo and Taurasi are today among the most important Italian denominations. Currently, among the vineyards owned and rented, there are over three hundred hectares of vineyards that the winery has. With the central core located in the area of Sorbo Serpico and with the other rows scattered between the municipalities of Tufo, Taurasi and Santa Paolina, the vineyards of the fiefs of San Gregorio are between 350 and 700 meters above sea level. On soils of volcanic Matrix grow plants with a unique genetic set, which are cared for through an agronomic management extremely respectful of all environmental balances. Here, then, we open the doors of the local wine-making - in which a space has been dedicated to the production of Sparkling wines “Dubl” – which leads to the long barrel, which houses the red wines in a structure that is mostly underground, in each space is harmoniously integrated with the territory, for environmental impact of extreme balance. These are the ingredients that make up the recipe by which to come to life, the labels of the Feudi di San Gregorio: wines that represent the... Leggi di più

It was the year 1953 when Mario Fiasconaro, father of Fausto, Martino and Nicola Fiasconaro began his adventure as an ice cream maker and pastry chef. Then came the first experience with pastry, cassatine, cannoli, "sfincioni" with ricotta cream up to the” mountains " of profiteroles, which soon became an authentic workhorse. Under the guidance and teachings of father Mario, Fausto, Martino and Nicola grew up, who quickly took over the family art, contributing decisively to the definitive launch of the company at national and international level. Today, the Brothers Fiasconaro are at the head of the company that bears their name: Fausto is showroom manager, Martin is the head of the administration, Nicola is the award-winning first pastry chef and he has received the title of Honorary Citizen by the city Administration of Avola to the role of ambassador of the sweet and excellence of sicily in the world. Fiasconaro is a modern and constantly expanding company: thanks to the team work of capable and passionate professionals, to the strong entrepreneurial spirit and an extraordinary instinct, it has earned a prominent place in the sector, establishing itself on the national and international market. The experience accumulated over the years between artisan laboratories and pastry shops, first in Italy then abroad, and the knowledge of... Leggi di più

The firriato winery was born in the mid-80s from the passion and ambition of Salvatore Di Gaetano and his wife Vinzia Novara. From the very first moment, Firriato's production is focused on a fundamental principle: the pursuit of quality. The perfect combination of passion and quality allows Firriato to become in a few years one of the symbols of Sicily, contributing decisively to the deserved exploit of Sicilian wine, today known and appreciated all over the world. Sicily is a land of undisputed wine potential and contains within it an extraordinary variety of climates and soils, Variety that is fully reflected in the production of wine. Nero d'avola is one of the most appreciated and well-known Sicilian wines: Firriato produces Harmonium, a Nero d'avola that, year after year, collects really important prizes and awards. From Nerello, an autochthonous Sicilian Vine, Etna Rosso is born, another bottle of absolute value, capable of giving great satisfaction to Gaetano's patron. Firriato also produces other red wines of the highest quality, combining in a wise and genuine way the potential of native vines (Nero d'avola, Nerello Mascalese, Nerello Cappuccio, Frappato) with a thoughtful use of international vines. Even white wines deserve absolute consideration: Catarratto and Grillo are two excellent choices to discover the varied... Leggi di più

Mavidrink is today a reference point for the production of traditional liqueurs and Spirits in Italy, having a modern production plant among the most equipped and functional currently present in the sector. The company based in Naples boasts a vast production that ranges from traditional Italian liquors and distillates to the entire range of international liquors and distillates. Professionalism, availability, advanced technologies, modern and efficient logistics management, make Mavidrink a reliable partner and not just a simple supplier, which is today able to increasingly meet the innumerable needs of customers. Not surprisingly, in addition to offering a large production with its own brand, Mavidrink has long been also a partner for the production of "private label" of leading food and commercial companies. 

In terms of authenticity, Flor de Caña is the ultimate: It is among the very few rums in the Caribbean that can boast the ownership of all stages of the production process. Owned sugar cane and molasses, own fermentation and distillation, aging and bottling on site. The ownership of all five production phases means five-star authenticity. The Pellas family, originally from Genoa, settled in Nicaragua in the late 1800s and created the most important company in the country, operating in the banking, computers, automobiles and, of course, Ron. The company was founded in 1890 in Chichigalpa, one hundred and twenty kilometers from Managua. The initial intention is to create a large plantation of sugarcane, in soils very conducive to this type of cultivation. In 1937 an independent company was founded within the plantation, the Compañia Licorera de Nicaragua, for the production and sale of rum. Ingenio San Antonio produces cane sugar and molasses with 64% Sugar which is then processed in the adjacent distillery. Six distillation columns produce a distillate that is placed in small barrels of ex-bourbon of 135 lt. and stowed in the almacen conditioned at 28° temperature. The loss due to evaporation is 7% per year. La Flor de Caña owns 150,000 barrels in the bodegas of Chichigalpa, one of the most important stocks in the world. Flor de Cana... Leggi di più

Fontana Candida represents the most authentic and refined expression of the wine tradition of Lazio and Rome. For more than fifty years, the company has been the protagonist of the diffusion and success of Frascati in the world; its mission, in fact, has always been the enhancement of this denomination, important wine heritage of the territory, with great qualitative potential. The wines of Fontana Candida are recognizable for their freshness and personality, the result of particularly suitable vineyards and great skills, and perfectly embody the lifestyle, history and traditions typical of the territory in which they are created.

The Four Roses, founded in 1888 by Rufus Mathewson Rose, together with his brother and two sons (hence the name) is considered, to date, the most famous and appreciated Bourbon Whiskey Distillery in the world. The company's official website reports instead that the trademark was registered by Paul Jones Jr. in 1888, although he had begun the production of this bourbon already in the previous twenty years. The Paul Jones Company acquired the Frankfort Distillery Company in 1922, expanding its production capacity. The Brand was then acquired by Seagram in 1943, but without first proving to be widely appreciated in the States. It was in fact enormously sold during the 30s, 40s and 50s. Despite this, Seagram decided to divest sales of Four Roses in the United States to focus on other types of products, moving the market to Europe and Asia where it continued to have great success. During this period a little sad for the history of Four Roses, in America the brand was used to market a cheap and poor quality blended. Finally, in 2002, the Kirin Brewery Company acquired the brand creating the Four Roses Distillery Company and bringing back, in 2004, the commercialization in the United States. The distillery stopped producing blended and focused solely on the production of its own Kentucky Straight Bourbon Whiskey, available today in... Leggi di più

It took the Coppolas more than twenty years to put together all the original vineyards, which had been planted in the Lands of the Napa Valley Château as far back as 1882. Next to the restoration of the buildings and of the cellar, it was simultaneously started a long process of renewal of vineyards planted in the last century, which sought to maintain the roots of the old vines, protecting in particular the most important and historical clones that had arrived from France. The first wine was made in 1975 and today, all the wines of the company come from grapes owned, are certified organic, and are followed in their entire production process. Currently the company takes the name of Rubicon Estate, in honor of the ultra award-winning wine based on the Bordeaux cut according to the tradition now typical of Napa Valley, which has followed, in honor of the truth without hiding it, the authoritative French productions. In the winery of Francis Ford Coppola, highly computerized mechanisms help to create excellent wines, which at the same time are on the market at an affordable and truly competitive price. However, while using the most modern and advanced oenological technologies, the main objective always remains one and only one, aimed at enhancing and enhancing what the territory and the season have been able to express in the bunches.

Story of a young recoltant manipulant": thus could begin the biography of Francis Orban, who in 2007, after completing his studies as an oenologist, decides to set himself up producing Champagne according to his very personal style. Certainly not a neophyte or an impromptu Francis, nossignore, because he can boast Noble births in the world of viticulture in Champagne. The family portrait in fact sees in his great-grandfather Léopold Orban a pioneer of sparkling wine in the village of Leuvrigny, which was followed by the next generations, until the brave Francis, who scattered the papers, beginning to produce Champagne with his style. The vineyards are located on a total of 7.5 hectares of vineyards, all located in the municipality of Leuvrigny, on the Right Bank of the Marne. The Village of Leuvrigny is strongly characterised by a southern exposure is ideal, with a clayey-calcareous soil exceptional and a perfect microclimate, particularly suited to the cultivation of pinot meunier, a variety which is the emblem of the cultivation of Francis Orban - to which is added a small cultivation of Chardonnay -. Pinot Noir is a vine that right here manages to express its fruity, round and fascinating components.
Among the rows the only objective is to bring healthy and fragrant grapes in the harvest, while in the cellar the vinification takes place mostly in 300-liter barrels and in barriques from Burgundy. The annual production is about 60,000 bottles, of which 80% are sold in France and the remaining 20% are sold abroad. Among the different labels made remember the Brut Réserve, Brut Prestige Rosé, while it deserve the “Millésime” and the “Cuvée Orban”, small bubbles that remain on the lees for 72 months and that are produced only when the conditions of the vintage, deserve to be recorded in two bottles of the highest quality.

The Francoli family is a true dynasty of Grappa in Ghemme, in the province of Novara. It all began in the Nineteenth century by the passion of Louis William Francoli that, in the premises of the sawmill of the father, he liked to distilling grape pomace and become known as a skilled distiller; the Francoli become distillers professionals only at the beginning of the Twentieth century, but carried out the qualitative dates back to the ’50s, when Luigi creates a brand is intended to make the history of the superior quality, specializing in aging and in aging. Today the Francoli distilleries are led by Alessandro, who coordinates 50 employees and has adopted a production philosophy aimed at respecting the environment. Adhering to the project Zero Impact of the Life Gate, Alessandro Francoli has opened a management pioneer and virtuoso of the production process: the heat sources are obtained from fuels plant, the carbon dioxide emissions are offset by new riforestazioni, the skins are dried in order to avoid waste and the amount not used for the distillation are then transformed into pellets or oil for domestic use, the water used to cool the vapors of alcohol is recovered, cooled and fed back into the circuit in order to avoid waste, the energy demand is based on a system of photovoltaic panels. Francoli grappas and liqueurs are... Leggi di più

The company” Franz Haas", from Bolzano, was founded in 1880 and has seen consecutively seven generations belonging to the Haas family alternate in management. Today, in every year, the winery turns into wine the harvest of 55 hectares of vineyards, divided between vineyards owned, vineyards for rent and vineyards of conferents. Always a wine company known and renowned for its flagship products based on pinot Noir, the winery offers a range of labels that includes wines also obtained from the other main grape varieties of Südtirol, all punctually interpreted without ever neglecting elegance and drinkability. On soils composed of limestone, clay and porphyry sand, and enjoying unique microclimates in the World, vines of pinot noir, pinot blanc, pinot grigio and riesling, and then again of moscato, Gewürztraminer, sauvignon and lagrein, come to give superb quality bunches. Grapes that in the cellar are processed following with Method and rigor the traditions of the past, and on the other hand using the most modern oenological technologies. Wines such as “Schweizer” or “Manna”, to name two, are born in this way. The bottles, as if that weren't enough, were enriched by the creative genius Riccardo Schweizer, the artist has collaborated with Picasso, Chagall, and Le Corbusier, and that he conceived and then donated to the Maria Luisa, the... Leggi di più

The story of Averna has roots very far away, in the second half of’800, when Fra Girolamo, a friar of the Abbey of the Holy Spirit in Caltanissetta, to repay the aid received in a moment of particular difficulty, gave it to his benefactor, Salvatore Averna, the recipe of a liqueur. Neither of them could have imagined that that recipe would then become known and famous all over the world. This recipe, now for 140 years, is handed down secretly between generations and the only thing that is known is that it is a mixture of herbs, spices and roots coming from Caltanissetta itself and from all over the world. Today Averna is one of the most present brands in Italian communication, it is distributed in more than 50 countries around the world.

Punch Barbieri was launched by Fratelli Barbieri of Padua in the 60s, and over time has gained a strong leadership in the range of fruit liqueurs. To date it is the most drunk punch in Italy, inevitable on the shelves of every Bar. Fratelli Barbieri was acquired in the Nineties by Barbero 1891, recently joined the Campari Group.

One night in the mid-nineteenth century, fra Girolamo of the Order of the Capuchins of Caltanissetta made an urgent call to his bedside Don Salvatore Averna, a rich merchant of local fabrics. The friar was ill for some time and, feeling near his end, he wanted to leave to don the Savior, in a sign of gratitude, an old parchment in which there was the recipe for a drink that is made of herbs sicilian, which the capuchin convent of nyssa were used to prepare it as a remedy for malarial fever, catarrh, intestinal and digestive disorders. Don Salvatore Averna had the idea to produce it for himself, his family and friends. So in 1868, together with his sons Emilio, Michele and Francesco, Don Salvatore made the decision and transformed his estate in Xiboli into an artisan factory for the production of Elixir, which was increasingly demanded by everyone. The fifties are those of the reconstruction and revival of the Italian economy and, at the end of those years, Francesco Pisa enters young Averna and the same will be the first manager, working with Emilio, Paul and Michael, will participate at the great success of the subsequent years. In 1958 Fratelli Averna S. P.A. was founded, in conjunction with the renovation of the old factory. In 1995, the company continues its expansion with the acquisition of the confectionery company in the... Leggi di più

The history of Frattina distillates begins at the end of the 80s when the family decided to debut on the market with high quality sparkling wines, produced with the aim of surprising and satisfying the most demanding consumer. Over time Frattina's production has been further enriched to the distillation of grappa of great value where the softness and character of the vines is concentrated in an explosion of taste and aromas. The company's attention in controlling the entire production chain is almost manic. Nothing is left to chance. The application of the most advanced knowledge combines, in perfect balance, with the centuries-old tradition of the Friulian lands where the vines specially selected by the company are grown. The rhythms of the land and nature dictate the conditions to work with passion on a product that in the world represents Italy and its culture. Passion, in fact, is the predominant element that allows to obtain pure grappas, soft and crystalline, able to enhance the aromas of the grapes from which they come.

No other Italian winery can boast the history, the prestige, the vision of the Marchesi De’ Frescobaldi. A Florentine family dedicated for thirty generations and for 700 years to the production of great wines, with the constant goal of being the most prestigious Tuscan producer. A reality that has always believed in respect for the territory, focuses on the excellence of its grapes, invests in communication and in the professionalism of human resources without ever forgetting the respect of tradition and the openness to research and experimentation. In 1855, for the first time in Tuscany, they planted cabernet sauvignon, merlot, pinot Noir and chardonnay, in the estates of Nipozzano and Pomino. In 1894 they built in Pomino, not far from Florence, the first Italian winery able to exploit the natural gravity for the transfer from the barrels and are distinguished, in the same period, for the introduction of the “specialized vineyard”. In 1989 they bought the tenuta di Castelgiocondo in Montalcino and in 1995 they inaugurated the Tenuta Luce della Vite in Montalcino, to which the Tenuta Conti Attems in Friuli was added in 2000. Recent bright projects concern the control of the Ornellaia estate in Bolgheri in 2005, and in 2011 the inauguration of the modern flagship winery in Maremma. All the wines labeled “Marchesi De 'Frescobaldi" are... Leggi di più

This brewery in Chiswick, located in the western part of the English capital, was founded in its “modern” form at the end of the nineteenth century, although its brewing production dates back to about 1600. At the beginning of the Nineteenth century the business was not going very well for the brewery, so the industrial John Fuller took possession, and his son, John Bird Fuller, along with Henry Smith and John Turner, brother-in-law of the latter, it originated in 1845 to a brewery, Fuller, Smith & Turner that we know today and the name of which is, for simplicity, abbreviated Fuller's. Thanks to the quality of its specialties brassicole the brewery Fuller's has so far won numerous awards of international level, and three of its beers (London Pride, Chiswick Bitter, and ESB) were decreed Champion Beer of Britain, a record so far unmatched in the whole of the United Kingdom. The peculiarity of this thriving London company is that not only the production aspects are given great attention, but also the premises in which it is possible to taste this beer: today in fact the fuller's brewery owns and operates more than 380 pubs.

In the village of Avenay Val d'or, on a vineyard that extends for about 3ha, the small family house CHAMPAGNE GAIFFE-BRUN, grows its own Grapes of Chardonnay (0.5 ha), Pinot Meunier (0.25 ha) and Pinot Noir under organic-biodynamic farming to produce unique champagnes. A history of winegrowers and farmers, now in the 4th generation, which has always had as its first objective the concern to limit as much as possible the external aid in the cultivation of the vine and in the production of its own wines. In this way the vines will be forced to search for their nutrients deeper and deeper in a calcareous and clayey-calcareous soil, where the typical minerals that are revealed in Champagne wines bring out the characteristics of the terroir. The choice to conduct an organic-biodynamic viticulture, was born from the need to work more and more in harmony with nature. Over the years, therefore, we have followed a path of research, knowledge, in-depth and expert learning that has allowed us to obtain the DEMETER certification in 2015. All results in the use of only natural products (herbal teas and decoctions of plant-based) in the vineyard and the methods of purely manual in the cellar (by drawing, labelling, including the remuage done manually on... Leggi di più

Winery that does not need presentations such is its history and its fame, that of Angelo Gaja is a brand that for decades now represents the best not only of Italian wine but of all Made in Italy. Angelo, together with the constant support of his wife Lucia, his children Gaia, Rossana and Giovanni, has managed to establish itself all over the world thanks to a commitment and a vision that have literally shaped not only Barbaresco but the entire market of recent decades. In the cellar in the center of the village are born wines that have become cult for every enthusiast. Red and white wines that demonstrate a super class and a unique longevity. Wines that know how to combine tradition and modernity like probably no other and that in the glass reveal all their natural elegance.

Twenty years have passed since Maria Luisa Murena, Arturo Celentano, Roberto Selvaggi, Francesco Catello and Dora Catello went up to Ponte, arriving in San Carlo and discovered the unspoilt beauty of the countryside of Sessa Aurunca on the slopes of Roccamonfina. Together, with the perfect assistance of the enologist Riccardo Cotarella, have had the merit of having given voice to the then unexplored potential of Aglianico and Piedirosso that, if implanted in accordance with the criteria of a grape-growing serious, rational and modern, soils of volcanic origin, are able to give wines of great quality and exceptional character. The vineyards extend over a volcanic soil of great potential, which slopes slowly towards the sea. Both the vineyards and the olive groves owned by the winery, are included in a beautiful and evocative setting of chestnut woods that grow on the slopes of the Roccamonfina volcano, offering an extraordinary view of the property. All these elements, combined with the passion of the winery to promote its work, have led to the birth of an incredible wine for intensity and persistence. Terre di Lavoro is able to give off all the best characteristics of Aglianico, which on the volcanic territory manages to give life to nuances of exceptional and unique aromas and perfumes. A wine that brought the winery into the elite... Leggi di più

Case more unique than rare, no other Italian wine has managed to put everyone in agreement as the celebrated “Es” of Gianfranco Fino, constantly awarded by all the guides in the sector. A Primitivo of Manduria able to establish itself in the narrow circle of the greatest Italian wines in a few years. Gianfranco's adventure began only in 2004 with the purchase of an old sapling vineyard of only two hectares then brought to eighteen, “a special place” -as he likes to call it - made of vines between fifty and seventy years of age. The philosophy behind the work of Gianfranco and his wife Simona is clear and apparently very simple: a manic care of the vineyard, made very low, few interventions in the cellar solely aimed at enhancing the natural expressive cleanliness of the primitive. A perfect alchemy that led to a success so immediate and so important that you look with new eyes not only to the area of Manduria but to the entire Apulian viticulture, a region that has found in Gianfranco even its most prestigious interpreter.

Emile Giffard was a pharmacist from Angers, who lived in the 800s in the Loire Valley, but not a pharmacist like the others; inventor, curious man and great gourmet, he carried out research on the digestive and refreshing properties of mint. He thus developed a pure, transparent, refined white mint liqueur... And he tested it with the customers of the Grand Hotel near his house, to relieve the heat. The success was immediate so Emile then turned his pharmacy into a distillery calling his liquor Mint-Pastille, with reference to the very fashionable mints at that time. Today all liquors produced are the result of careful dosing, mixing, filtration and control of all quality requirements. Each realization is tasted before being bottled.

Gin Mare is produced in the Vilanova i La Geltru distillery, in Spain, with a 250liter Florentine still. The still used is located in a chapel, inside what was a monastery, purchased by the Giro Ribot family in the 50s. They launched the first gin in 1940, the MG GIN, one of the best-selling in Spain even today. When they decided to create a gin containing local botanicals they began experimenting until, in 2007, in collaboration with Global Premium Brands, they created the Gin Mare. To decide the combination of botanicals separately distilled 45 then went to the difficult choice. Finally they thought to combine the olives of Arbequina. The stainless steel jug that is used to fill the still is a reproduction of the original one, used for over thirty years in the distillery. A Latin motto runs around the stained glass window above the chapel door, and also appears on the bottle: Mundus appellatur Caelum, terra et mare: the world is the whole of Heaven, Earth and sea.

Eimverk was founded in 2009 and is dedicated to the production of Icelandic spirits of excellence: Flòki single malt whisky and vor premium Icelandic Gin, both using exclusively Icelandic barley grown on the island. The master distiller is dedicated to experimenting with numerous recipes by trying herbs and fruits, the so-called botanicals“, until he finds the right ingredients to create a balanced distillate.

It was founded in 1840 by brothers John and James Grant in Rothes, Morayshire, in the Speyside whisky region. In 1872, however, the most famous of the Grant lineage takes over the helm of the distillery: James, his father's namesake, was the typical Victorian gentleman, including tweed robes and long walrus mustache, known above all by the nickname “Major”, “the major”. James was the first to introduce in the distillery the tall and slender stills with attached to their top the special purifiers, still in use today, with the intention of producing a fruity and crystalline whiskey. In 1894, to meet the great demand for whiskey, the major had a second distillery built on the opposite side of the road called simply Glen Grant No. 2, which closed after only 5 years due to the Great Recession that hit the whiskey industry at the end of the 19th century. In the early twentieth century Glen Grant was one of the first single malts to be available throughout Scotland. In 1972, with the birth of The Glenlivet Distillers ltd, a company that saw the merger of three distilleries, Glen Grant, Glenlivet and Longmorn, a real boom in sales took place. The distillery expands with 2 new stills, which are added to the four already present to which, in 1977, four more are added to bring its number to 10. Also in 1977 Glen Grant was bought by Chivas... Leggi di più

Located in the ancient Scottish town of Brechin, Glencadam distillery opened its doors as far back as 1825, and to this day is the only active distillery in Angus County, located in the Scottish Highlands. Like all long-running distilleries, there have been numerous historical vicissitudes that Glencadam has faced, as well as multiple management changes. However, the whiskies that came out of the Brechin Distillery have always been recognized among the most prestigious in the world, to the point that they are still very sought after and widely appreciated. Since 2003 belonging to Angus Dundee Distillers, Glencadam has always maintained the highest quality levels of its distillates, choosing the best raw materials and maintaining a purely artisanal approach in all production phases. This is how all Glencadam labelled whiskies offer unique and inimitable organoleptic experiences, and are undoubtedly to be considered among the top of the range if we talk about Scotch Whisky.

Glenfiddich distillery was built in 1886 by William Grant, one of the best distillers of his time, who purchased an old still from Mrs Elizabeth Cumming, owner of a nearby distillery. The current Stills (five for the first and eight for the second distillation) have remained of the original size. The company is still owned by the Grant family who systematically introduced the Glenfiddich malt whisky to the market. It is also the only distillery in the Highlands equipped for on-site bottling.

Glengoyne's history begins in 1833 when George Connell founded the distillery in Dumgoyne, north of Glasgow, Scotland. Today the company boasts a production of over four million bottles a year and nevertheless remains fully faithful to the principles that have distinguished it for almost two hundred years. These include drying barley with hot air, rather than peat, which gives the distillate a clear appearance and a smokeless taste. Scotland's slowest stills are used, and rare and expensive sherry barrels, where the distillate ages patiently for ten, fifteen or eighteen years. The distillery has won several awards for its products, including a double gold awarded to the 17-year-old Single Malt at the San Francisco World Spirits Competition and a gold medal for the 15-year-old wood finish oak scottish for 'best wood finish" on the part of the Stockholm Beer and Whisky Festival. Glengoyne 17 years was voted Best Single Highland Malt in the world in the" Best of the Best "whiskey tasting organized by"Whiskey Magazine".

Founded in 1824 by George Smith near Ballindoch, in the heart of Scotland, the distillery, the Glenlivet is the oldest distillery in Speyside, and was the first to be legal after an act of the british parliament in 1823, by lowering taxes on alcohol persuaded many distillers immigrants of the Highlands to come out. Glenlivet operated continuously even during the Great Depression; the only time it had to close was during World War II. Ancient and famous so much that, to this day, its whiskies are among the most marketed and drunk in the world. 

In 1843 A former brewery was converted into a distillery by William Matheson, who in fact sanctioned the birth of The Glenmorangie Distillery. Located in the North Highlands region, then in the northern part of Scotland that extends towards the North Sea, Glenmorangie has faced numerous vicissitudes over the years. Currently, with 16 employees, a number that has been scaramantically maintained for 150 years, Glenmorangie, which is not coincidentally called The “Distillery of the 16 men”, continues to produce prestigious whiskies of the highest quality. Using stills over five meters high, pure distillates are born, which are left to mature in special barrels, previously used for the aging of Sauternes, Sherry, Pedro Ximenez, SuperTuscan and Porto. Exceptional whiskies, renowned and unanimously appreciated by all the most demanding lovers of the category.

Cantina Graci is located in Passopisciaro. The estate extends into several districts of the Alcantara Valley: Arcurià, Feudo Di Mezzo and Barbabecchi. The vineyards are cultivated on the north side of Etna at an altitude between 600 and 1000 meters above sea level. The cool climate and the considerable temperature variations favor a ripening of the grapes with good aromatic concentration. The choice of grapes has privileged the traditional vines of the territory, in particular carricante and nerello mascalese. In the vineyard, the work is inspired by the utmost respect for nature and in the cellar follows the ancient tradition of using only large barrels for the aging of wines, made with precious woods and subjected to long maturing. A company philosophy aimed at producing authentic wines, which express all the character of Etna's extraordinary terroir.

The history of tomato production is an Emilian history. In fact, Greci's production experience has deep and distant roots in time: it was born in 1923 in the countryside of Parma, in the heart of the Italian Food Valley, from the passion for the land and its typical products and among them the tomato. This passion combined with research and expertise has made Greci grow rapidly, which as a company specializing in tomato processing has decided to create an offer dedicated to the world of Food Service: a demanding and qualified market that requires great professionalism and high quality. Greek products are increasingly in demand by restaurateurs, consumers change their habits and the range increases to meet new needs. Thus, in 2000, a new plant was created in order to increase our production, without losing sight of the fundamental values that have always guided our work: quality, sustainability and tradition.

Grey Goose is a French brand of vodka, created in 1997 in Cognac, France. The history of Grey Goose vodka begins in June 1996, when US billionaire Sidney Frank, founder of SFIC, developed the idea of creating a vodka to enter the high-end alcohol market. Production began immediately and the Grey Goose was marketed starting in 1997, based on the distribution network that Frank perfected for the German Jägermeister liquor. Vodka achieved immediate success in the United States where it became the largest export of production, mainly thanks to the aggressive marketing strategy. Grey Goose sees its sales grow to 1.4 million cases per year in 2003, behind famous brands such as Absolut and Smirnoff (4.5 and 7 million in 2003 respectively).In June 2004, Sidney Frank sold Grey Goose to the Bacardi group for an estimated US dollari 2.2 billion, allowing the buyer to fill a gap in its alcohol portfolio.

Grimbergen is a Belgian Abbey beer marketed by Carlsberg. Previously, until 2008, it was marketed by the Scottish & Newcastle group, until then the first brewing group in the UK. In 2008, the group was bought by Denmark's Carlsberg together with the Netherlands ' Heineken for 10.4 billion euros, then dividing the brands previously controlled by S&N. among them the Grimbergen brand, which passed to Carlsberg. Grimbergen Abbey was founded in 1128 by Norbert De Xanten, but destroyed in 1142, then rebuilt in 1566 and 1798. Throughout its history the abbey has become famous for its beer production. In the XII century the Premonstratensian fathers developed the Grimbergen recipe, passing it down to the present day. Symbol of the rebirth, the emblem of the Phoenix was chosen in 1629, as its slogan, Ardet nec consumitur ("burns but does not consume"). Previously, on the occasion of their passage to the Abbey, pilgrims and guests discovered the richness of the aromas and flavor of Grimbergen.

Grotta del Sole is located in Quarto (NA) with an extension of about 50,000 square meters of which 38,000 vines entirely in falanghina within the d.O.c. “Campi Flegrei”. The farm is located in Campi Flegrei, a beautiful landscape and archaeological area north of Naples, very famous for its wine production already in Roman times. The company was founded in 1992 and is owned by the Martusciello family, which has been operating in the wine sector for four generations. The activities that Grotta del Sole is able to organize for a visit within the company are multiple and can be modulated according to the needs of the visitor. It is possible to visit the vineyards of Campi Flegrei, both historical ones with traditional cultivation methods and those bred with systems dedicated to the production of excellence, as well as it is possible to visit the production plants, from vinification to maturation in barrique, to bottling. And it is possible to organize tastings of the wines produced or mini tasting courses lasting three days. The company has obtained numerous reviews in specialized magazines and is mentioned in all industry guides.

Guido Marseille was one of the pioneers of the rediscovery and enhancement of Fiano di Avellino and the territory of Summonte, today considered as a cru that manages to impress the wines a well recognizable expressive stamp. After an experience as a construction contractor for the family business, Guido, in love with the countryside, bought land in the area of Summonte, in Iripinia, and founded the winery in 1995. He was the first producer of Fiano to release the wines on the market a year after the harvest, in a state of complete maturation, inaugurating, with his choice, a new road, then undertaken by other producers. Today, strong of a long experience and great Awards, Guido has even come to wait two years from the harvest to bring out some of his wines, reinterpreting the territory in key of aromatic complexity and longevity. The vineyards of Guido Marseille are included in the Parco regionale del Partenio, at about 600 meters above sea level. The hilly territory, the high altitude, the loamy clay soil, rich in volcanic elements, with a rocky structure and the presence of beneficial winds contribute to the health of the vines, the maintenance of the environmental balance and low yields, to privilege quality. It is one of the best terroir for the cultivation of Fiano, a very ancient vine that has always been linked to the wine... Leggi di più

Arthur Guinness was born in 1725 in Celbridge, near Dublin, County Kildare, where his father, Richard Guinness, managed land holdings. One of Richard's tasks was to supervise the brewing process that took place on the estate and it is likely that the young Arthur learned the art of beer from his father. At the time, Dublin's beer industry was in a period of crisis due to competition from English beer, which was taxed less heavily than Irish beer. This, however, did not deter Arthur, who decided to buy what was then a small disused and ill-equipped brewery in St. James's Gate.  With a contract made on 31 December 1759 Arthur took the plant to rent for 9000 years at £45 a year. Initially Arthur limited himself to producing "ale“, a light beer, without hops and with a light color, but from the ’70s began to be imported into Ireland a variety of stronger and darker beer, called” porter", coming from London. Arthur then decided to produce this new type of beer. It was a great success. Throughout his life, Arthur continued to oversee the business of his brewery, helped by three of his sons. Arthur married Olivia Withmore, an heiress, and had 21 children, 10 of whom reached adulthood. On his death in 1803, he left a considerable personal estate of about £23,000 and an extremely flourishing business, which his heirs carried on with the same... Leggi di più

In Menfi, exactly in Porto Palo, the ancient port of Selinunte, in one of the richest areas of history in the whole of Sicily and views of rare beauty, next to the natural reserve of the mouths of the Belice River, among dwarf palms, tamarisks, stinging rushes and Horned poppies. It is here, with the vineyard that reaches the beach, that Gurra Di Mare was born, the youngest company of Domini Di Castellare di Castellina. A company that joins the other Sicilian winery, Feudi del Pisciotto. The palm is the symbol of the new company, because so rooted, so important in the history and landscape of Sicily, but now so fragile under the attacks of the red weevil. For this reason, part of the proceeds from the sale of Gurra di Mare wines will go to the research to define a protocol of action against the red weevil. Gurra is the name of a small stream that flows into the sea and is one of the elements that most characterize the landscape of the municipality of Menfi.

Havana Club is a famous brand of Cuban rum, produced in the distilleries of Santa Cruz del Norte (Havana) and San Jose de Las Lajas (Havana) by Havana Club International S. A. and distributed worldwide by the French multinational Pernod Ricard. Created in 1878 by José Arechabala, the brand owes its name to the famous Havana bar, the Havana Club. In 1959, following the Cuban Revolution, the Arechabala family emigrated to Spain and later to the USA. The Cuban government statalizes the distillery and continues production. In 1973 the Arechabala family let the patent of the name expire. In 1976 the trademark is registered by Cubana Export both in Cuba and in the USA (at the Patent and Trademark Office TTAB). Since 1993 the product has been marketed by Havana Club International S. A., a joint venture between the French company Pernod Ricard and CubanaExport. In 1996 the rights to the name were renewed in the USA for another 20 years by Havana Club International S. A.

Heineken is a Dutch brewing company founded in 1863 by Gerard Adrian Heineken following the purchase of a small brewery in Amsterdam. The company immediately achieved positive results thanks to strict quality standards, fair treatment of employees and the offer of a "satisfied or refunded" guarantee to its customers. Just think that it was the Heineken that was one of the first beers marketed after the era of prohibition! Now produced all over the world, in more than 130 factories, once a month a sample is sent to the parent company, to verify its constant quality. Particularity: the Red Star on the label represents a mystical symbol, used by European brewers since ancient times to protect the product from evil; but today for the company it also represents a joyful, welcoming and friendly state of mind. Today Heineken is the most appreciated premium quality lager beer in the world.

Gin Hendrick is a brand of gin, produced by William Grant & Sons in Girvan, Scotland, which launched in 1999, inspired by the habit of eating cucumber sandwiches in English gardens. Hendrick's is so popular that they have called themselves the Monty Python of gin: all humor and fun. In 2003, The Wall Street Journal named it the best gin in the world. The brand is curated by an American agency, but with the aim of focusing on a unique and unusual “Englishness”. The bottle in the style of Victorian pharmacies reports the date 1886, but it does not refer to gin, but to the year of the foundation of the William Grant distillery. Distillation takes place in Scotland, Ayrshire and Master Distiller Lesley Gracie is, unusual in this sector, a woman.

The Hennessy distillery was founded in 1765 by Richard Hennessy, an Irish officer serving in the army of Louis XV. The maison, in addition to representing the largest Cognac producer in the world, is also the company that first made the distillate famous, in France and beyond. With a production of 50 million bottles per year, the distillery currently covers 40% of the international demand for Cognac, offering a range of qualitatively superior and valuable distillates. First among the distilleries to have created the acronym VSOP, corresponding to cognacs that have spent at least four years aging in cask, the maison is now part of the LVMH group, following the merger with Moët et Chandon in 1987.

The Pellegrini Spa range is expanded and strengthened with a fascinating project, born from the desire to enhance typically Italian distillates thanks to their aging in barrels in which the Rums of the Pellegrini private Stock selection were aged. The barrels, emptied after the rums were bottled, were reused for the refinement of selected Marc spirits, produced with the discontinuous distillation system in a water bath and steam boilers. The permanence for 6 months in rum barrels of the spirits already aged originally for 24 months, gave them new nuances and unique characteristics. "Hija Ilegìtima" (illegitimate daughter) is the evocative name of these distillates born from the Union of two different worlds, from the meeting of two distant realities and products so different from each other as rums, whose scents have remained well present in the barrels, and spirits. Rum barrels, born according to life, have made it possible to obtain innovative products, atypical, unique in their kind, with really interesting nuances. Products for true enthusiasts, limited edition bottles, all numbered and with an attractive packaging, also for the choice of the "old pharmacy"style bottle.

The Hofbräuhaus, whose German name “Staatliches Hofbräuhaus in München” literally "National Brewery of the court in Munich", is the oldest and most famous brewery in Munich, as well as one of the seven breweries of the city. Today it is owned by the Bavarian government, while the prefix Hof (court) indicates that the premises and the adjoining factory were the Royal Brewery of the Kingdom of Bavaria. The brewery operates the premises in the center of Munich, the "Hofbräuhaus am Platzl" the restaurant "Hofbräukeller" and the second largest tent of the Oktoberfest, the "Hofbräu-Festzelt". HB beers are all brewed in accordance with the purity act of 1516 and according to the strictest food laws with great care and dedication. Only if the materials are of excellent quality and if they are worked to the rule of art can you get a beer that deserves the seal of quality of the HB. Aromatic hops from the local fields (Hallertau), crystal clear water from the Traunstein mountains and barley malt matured in the sun in the Bavarian fields are the main and sovereign characteristics of beers produced by HB.

Ichnusa is a beer produced in Sardinia, owned by the Dutch Heineken Group. It takes its name from an ancient Greek denomination of origin of the island (ἰχνο .σσα, Ichnôussa or Icnussa).  The first Ichnusa brewery was founded in Cagliari in 1912 by Amsicora Capra. The Second World War led to a temporary halt in production, which resumed in the post-war period. In 1963 the construction of a new plant was planned in Assemini (CA), in an area particularly rich in aquifers at the gates of Cagliari. In 1967 Birra Ichnusa moved permanently to Assemini, the current production site.  In that year the first batch of beer was produced in the new plant, the first in Italy to install vertical cylindrical/conical fermentation tanks.  At the beginning of the eighties the production capacity reached 400,000 hectolitres per year and in 1986 the plant employs 85 people and produces 580,000 hectolitres of beer per year.  Since 1986 Birra Ichnusa is part of the Heineken Group with its Registered office in Pollein, but the plant and production has always remained in Assemini in Sardinia.

Ideal-Party was born in 1968 from the result of consolidated experience in the business field already from previous years. To date Ideal-Party is one of the leaders in disposable at the national level. Our products derive from production cycles that operate in compliance with UNI EN ISO 9001. Buying an Ideal-Party product means choosing an article of quality both of the materials used.

Marked by centuries and history, immersed in the nature of this corner of Tuscany, the winery of Il BORRO is the beating heart of our company. The structure of medieval origin, dug into the Earth, winds under the villa Il Borro in a silent path: the path of winemaking. Everything here is aimed at favoring the cycles of nature and turning the simple fruits of the vine into wine. The Grapes of each individual vineyard are harvested manually and carefully selected, destemmed, crushed and conveyed in steel or wooden containers for alcoholic fermentation. Our estate extends over the hills of Valdarno at the foot of Mount Pratomagno. Here unique pedoclimatic conditions allow us to give life to our wines. The mild winters, the humidity and the excellent exposure of our vineyards are combined with a soil geologically “marked” by the waters of the Great Lakes that in the Pliocene era covered the entire valley and that characterized both the appearance and, above all, the composition. The mother Rock is the sandstone (or strong stone), base of a medium-textured soil rich in skeleton, with sandy-clay Matrix. A poor soil but ideal for the needs of the vine. It is no coincidence that since ancient times this area has been a famous destination for the production of wine and oil. A fame that over the centuries has been able to strengthen,... Leggi di più