Cayéya blanco Tequila is made using traditional production methods. Our female Master Destildora Zandra Gomez has developed a well-balanced blend of citrus and rich cooked agave to complete a unique and very special blanco tequila. Our bottle is hand-made from recycled Coca-Cola bottles at a family-owned artisanal glass factory in Jalisco, Mexico. The corks, hang tags and labels are all produced from recycled materials making this package 100% sustainable. Take care of the land and the land will take care of you!
Cayéya Single Barrel Tequila is produced by way of traditional methods in the town of San Juanito de Escobedo, Jalisco, Mexico. Each bottle is marked with a specific batch and barrel number, and includes a signature from our female Master Destiladora, Sandra Gomez. Each Cayéya blend released is limited to fifty (50) barrels in Batch 1. We believe that less is more and take pride in quality over quantity. We champion our unique production methods and authenticity of our products. —www.tequilacayeya.com
GRAINGER’S ORGANIC VODKA
OBSIDIAN WINE CO.
Obsidian Wine Co. was established by brothers Arpad and Peter Molnar and winemaker Michael Terrien after the trio discovered an abandoned walnut orchard on the volcanic slopes of the high Mayacamas Mountains of Lake County, CA. They suspected the location, half a mile above sea level, would be an ideal site to grow mountain fruit. In 1999, they planted the vineyards in red volcanic soils shot with black obsidian, overlooking a dormant volcano. The first 98 cases of Obsidian Ridge Cabernet Sauvignon were vinified in 2002, and today the Red Hills of Lake County are proving to be the next great frontier in Cabernet Sauvignon. Raked by Pacific winds, blinded by mountain light, and subject to cold, rocky conditions, Obsidian Ridge grapes develop thick skins, dark color, intense flavors and a tannic structure that is uniquely expressive of their harsh environment, while maintaining vibrant acidity. The Molnar family planted the Poseidon Vineyard in 1973, on what had been grazing land since the time of the missionaries. They were among the first to farm the southern extreme of Napa Carneros, which at the time was considered too cool to ripen wine grapes. Pacific wind brings fog and cooler temperatures to balance the intensity of the California sun, while clay and gravel soil provide ideal drainage for the vines. After selling the fruit to other wineries for many years, the Molnar brothers decided to replant the vineyard their father had established and begin producing their own Poseidon wines. The first Poseidon Vineyard Pinot Noir was vinified in 1995, followed by Chardonnay in 2003.
The Molnars also own Kádár Hungary, a cooperage located in the renowned Tokaj region, one of a handful of places in the world where the prized tightgrained oak species Quercus Petraea is grown. Obsidian Wine Co. exclusively uses barrels made from Tokaj oak by Kádár Hungary to age its wines. —www.obsidianwineco.com
PASSIONE NATURA
Passione Natura was born as an integrated supply chain project. We start from the management of the vineyard to arrive at specific tailor-made vinifications, and create organic and biodynamic private labels. Our story begins in 2014, after over 20 years of experience in the production of quality wines, from certified organic and biodynamic agriculture.
The Passion Nature project is based on the enhancement of the territory in places where viticulture, once the protagonist of the peasant tradition, had been abandoned by the owners of the lands, who emigrated to other places with better economic prospects. Through a cooperative program of expert winemakers (Biovitis) we take care of the management of the abandoned vineyards, working them on behalf of the distant owners, undertaking the path of conversion to organic and biodynamic agriculture up to certification. —www.passionenaturavini.it
WILDSONG
VINEYARD
Our Sauvignon Blanc comes from a blend of grapes from two distinctly different areas in Hawke’s Bay. The majority of the blend is from vines planted in the late 1990’s at Mangatahi in Hawke’s Bay. The vineyard is situated on ancient alluvial shingle terraces high above the Ngaruroro River. As one of the most elevated vineyards in Hawke’s Bay, its north facing slopes enjoy long and hot summer days but cool down overnight making this the perfect place for growing Sauvignon Blanc. The balance comes from our home block in Te Awanga. Characterised by shallow volcanic soils, an underlying clay pan and a fresh coastal climate, this portion brings intensity, a bright acidity, and a long, chalky finish.
WINERY
Grapes were harvested early in the morning, gently pressed, and fermented in stainless steel to maximise fruit purity and intensity. A cool ferment and a couple of months resting on yeast lees before the wine was prepared for bottling has helped create a rich palate and a little more complexity.
TASTE
This is Hawke’s Bay in a glass. Vibrant passionfruit and guava on the nose with lime and lemongrass aromas and floral undertones.Rich and juicy in the mouth. Packed full of passionfruit, lychee and white flesh peach flavors. A beautiful texture and fresh acidity give fantastic length and finish, with a slight grapefruit pitch phenolic. —www.teawangaestate.co.nz
Luxurious Packaging: Designed to Impress and Enhance Merchandising
• Superior Ingredients: Spumante from Northern Italy, Black Tea from India, and DOP Lemons from Sorrento
• Luxurious Packaging: Designed to Impress and Enhance Merchandising
Tasting Profile: Highlighting the rich, complex flavors that make Glamti a standout in the beverage market.
• Tasting Profile: Highlighting the rich, complex flavors that make Glamtì a standout in the beverage market
• Merchandising Opportunities: Leverage the premium nature of Glamtì in upscale retail environments and exclusive events.
Merchandising Opportunities: Leverage the premium nature of Glamti in upscale retail environments and exclusive events
DE LA COSTA SANGRIA
Red Wine Sangria
Our Red Sangria is made with a combination of Zinfandel and Merlot o ering an excellent center of dark fruit avors.
White Wine Sangria
Our White Sangria stems from a Sauvignon Blanc and balances out the crisp and refreshing citrus avors of lemon, lime, and grapefruit.
Rosé Wine Sangria
We use mostly Sauvignon and Zinfandel to make Rose Sangria. It is bursting ripe citrus avors and a sweetness to balance
CANELLA
80% sparkling white wine and 20% real white peach puree with a few drops of raspberry juice. Elegant aromas of white peach and hints of white flowers, giving Bellini a fresh and fruity character. The ripe white peach sweetness is balanced by the effervescent freshness of the sparkling wine.
80% sparkling white wine, 20% “Arancia Rossa di Sicilia IGP” consortium-certified real blood orange juice. Brilliant canary orange color. Blood orange aromas leap from the glass with the Prosecco offering subtle notes of apple, pear, and white flowers. The mouth has a great texture and energy with the tanginess of fresh oranges.
Sparkling wine is partially fermented, assuring low alcoholic content and the right level of residual sugar. Then, sparkling wine and Sicilian orange juice are mixed up. A delicate yet captivating bouquet, blending the soft, powdery elegance of mimosa blossoms with a bright citrus zest. Subtle hints of heliotrope and honeyed florals add depth, evoking the warmth of Mediterranean sunlight. The scent’s creamy, soothing base lingers with a whisper of amber, creating an uplifting yet calming sensory experience reminiscent of blooming coastal landscapes.
451045 ROSSINI
70% sparkling white wine, 30% “Cadonga” consortium-certified real strawberry puree. Made up of three parts of Brut sparkling wine and one part of juice and pulp of strawberries from the Candonga consortium. Persistent aroma and an intense aftertaste, a combination that comes from a perfect balance between acidity and sugars.
Established in 1947, Canella stands as a distinguished and historically significant producer renowned for crafting some of Italy’s best-selling fruit-based cocktails, drawing inspiration from the vibrant colors and flavors of Venice. As a family-owned and operated enterprise, it embodies a rich legacy of tradition, passion, and expertise spanning three generations. Since 1988, Canella has been at the forefront of innovation, introducing the groundbreaking 1° Bellini in a bottle, thereby establishing a new standard within the industry. As one of the few IFS-certified producers of fruit-based cocktails, Canella adheres strictly to rigorous safety and quality standards. Its unwavering commitment to excellence is reflected in its meticulous sourcing and production processes, which entail complete control over fruit harvesting and Prosecco production, coupled with a patented natural sparkling fermentation method. Consequently, Canella’s cocktails are devoid of artificial colorants, preservatives, or aromas, and require no artificial carbonation, ensuring a truly authentic and pure taste experience. Experience Venice in a bottle with a glass of Canella! —www.ethicawines.com
LA GIOIOSA
The Symbol of Italian Lifestyle
• One of the top 5 Prosecco brands in the world from the #1 Prosecco exporter
• Innovative product development and marketing
• Environmentally friendly and socially responsible approach
Founded in 1974 by the Moretti Polegato family, La Gioiosa (“The Joyous”) is named after the ancient name of the province where the wines are farmed and produced: Treviso, known in antiquity as a “joyous” region because of its lush farmland and widespread prosperity.
Today, the winery produces a wide range of Proseccos, including classic Prosecco, low-calorie Prosecco, and organically farmed Prosecco. The winery is also a leader in the production of environmentally friendly wines and it strives to limit its carbon footprint by using alternative energy sources, including hydroelectric power generated by the nearby Piave river. The winery is currently converting its vineyards for Biodiversity Friend certification from the World Biodiversity Association. All of its wines are produced by immediately chilling the grape must to nearly freezing as soon as the bunches are picked. The must is then preserved low temperatures until the moment the winemaker decides to give it its sparkle. This costly but highly effective process helps to ensure the wine’s signature freshness and high quality. The historic Moretti Polegato family was recently recognized as one of post-war Italy’s “business leaders” by the Italian chamber of commerce for its role in popularizing Prosecco throughout the world. —www.ethicawines.com
CANTINA DI SORBARA
Cantina di Sorbara’s cooperative was founded in 2012 with the merger of two historic companies on the Modena wine scene. The Carpi Winery, which was founded in 1903 and a pioneering example of Agricoltural Cooperation, and the Sorbara Winery, the name that quintessentially identifies Lambrusco DOC. We are a cooperative with over 1,200 grape growers. They include historical wineries that have become avant garde production sites in more than a century of social and technological evolution. Quality is what we aim for on a daily basis. The reason we welcome grapes from over 2,000 hectares of different vineyards is to select the best raw material and allocate it to our different wines. There is a good Lambrusco for every occasion and for us, people of Emilia, toasting and celebrating is serious business. We want to offer the world a great quality Lambrusco, which is respectful of tradition but also symbols of energy and lightheartedness. — www.mswalker.com
KEN FORRESTER
Indulge in a world of unparalleled craftsmanship and flavor with Ken Forrester Wines. For more than two decades, Ken has been dedicated to sustainably producing wines that reflect the unique terroir of Stellenbosch, each bottle a testament to his dedication and passion for the art and science of winemaking. Through the careful selection of the finest grapes through the winemaking and aging process, these wines embody a perfect balance of tradition and innovation. Every sip tells a story of the sun-drenched vineyards and the skilled hands that nurtured each cluster to perfection. From the rich and robust Chenin Blanc to the velvety, bold Cabernet Sauvignon, the diverse collection from Ken Forrester Wines caters to every palate. Whether you’re celebrating a special occasion or savoring the everyday moments, add a touch of elegance to the experience. Elevate your moments, savor the excellence — Ken Forrester Wines, where every bottle is a masterpiece. Cheers to a journey of
and terroir! —www.kenforresterwines.com
UNICO ZELO
Based in the Adelaide Hills, husband and wife winemaking duo Brendan and Laura Carter are incredibly passionate about the ancient soils and the natural produce of their native Australia. Their mission is twofold: to craft new wave Australian wines that are approachable to the next generation of wine drinkers and to showcase products that embrace Australian native ingredients and pay homage to the indigenous custodianship who maintained the land for thousands of years.
As a certified B-Corp, Unico Zelo is committed to both environmental and social sustainability, and the Carters work in the most sustainable and nonimpactful ways possible in all that they do. They focus on crafting wines with waterwise grape varieties such as Fiano and Nero d’Avola that can thrive without irrigation in desert-like conditions, and they do not use any pesticides or fungicides in the vineyards. In the cellar, they embrace traditional, minimal intervention winemaking practices, with only native yeast fermentations and no fining/minimal filtration of their wines.
After establishing Unico Zelo in 2013, Brendan and Laura subsequently launched Applewood Distillery Gin and Økar Island Bitter, products that incorporate and celebrate native Australian botanicals. Their hope is to assist a disconnected world to reestablish a curiosity and adoration for the land we all collectively belong to, via the sharing of delicious drinks crafted of the land. —www.unicozelo.com
SEA COVE
touch”: they take a 100-year view on every decision they make on the farm and vineyards, best way they know how with the goal of leaving their lands in better shape than when estate is certified sustainable in the vineyards and winery through Sustainable Wine
MARLBOROUGH || Hailed as one of New Zealand’s most sunny and referred to the Wairau Valley as ‘Kei puta te Wairau’ – ‘The place with the hole in the riverbed soils, and diverse aspects and rainfall create numerous meso-climates within Broadly, it covers a range of cooler, drier inland sites, barren stony, early-ripening moderated coastal sites. Across the sub-region, wines reflect the strengths of individual vignerons, but all have the hallmark fruit intensity and body.
SAUVIGNON BLANC 2021 ||
BLEND | 100% Sauvignon Blanc
VINEYARDS | From certified sustainable, estate vineyards of Sugar Loaf, Wairau Valley, home to some of the oldest Sauvignon Blanc vines in Marlborough.
WINEMAKING | The grapes were gently pressed before fermentation tanks. Fermentation was conducted at low temperatures (12-14C) to retain and appealing aromatics.
ALCOHOL | 13%
BAR CODE | 853868006758
TASTING NOTES | Intense aromas and flavors of makrut lime, tropical citrus, orange blossom and hints of herbs. Refreshing with zippy citrus, stony linear structure - great on its own or to be paired with fish, shellfish or white
For our newest project, Valkyrie collaborated with Sugar Loaf Winery, a 26-hectare estate, home to some of the oldest vines in Marlborough. The estate is in Blenheim, located in the Wairau Valley, known for its old, gravely riverbed soils. The vineyards are carefully divided into management blocks specific to soil type, vine age and character. The farming and growing philosophy is of a “light touch”: they take a 100-year view on every decision they make on the farm and vineyards, farming in the best way they know how with the goal of leaving their lands in better shape than when they began. The estate is certified sustainable in the vineyards and winery through Sustainable Wine Growing NZ. — www.valkyrieselections.com
MERCAT
Inspired by Barcelona’s Mercat de Sant Josep de la Boqueria – the quintessentially Catalan food market where locals and tourists alike gather to eat, shop and gossip – Mercat Cava aims to evoke the same spirit of community, liveliness, and tradition. The Cavas are made in the traditional method in the cellars of Moli Parellada in Sant Sadurní d’Anoia, led by winemaker Francisco Dominguez. Made from old vines of indigenous varietals, Mercat sees extended lees aging, low dosage, and is disgorged to order - all tenets of quality rarely seen in value sparkling wine. —www.valkyrieselections.com
A. A. BADENHORST
Adi Badenhorst grew up among the vineyards of Groot Constantia, where his grandfather served as general manager for 46 years. As a child, Adi spent his days picking (and occasionally stealing) grapes and made his first wine at the age of thirteen, with renowned winemaker Jean Daneel. Adi studied at Elsenburg, then went to work harvest at Chateau Angelus & Alain Graillot in France, Wither Hills in NZ and locally at Simonsig, Steenberg & Groote Post. He spent nine years as winemaker at the esteemed Stellenbosch estate, Rustenberg. In 2008, Adi and his cousin Hein bought a 148 acre (60 ha) piece of land in the Swartland appellation, and A.A. Badenhorst Family Wines was born. Since its inception, the cousins have remained committed to the tenets of the family estate: to practice biological farming and make natural wines in the traditional manner. Over time they have acquired more vineyards and today farm 395 acres (160 ha). —www.thesortingtable.com
LAUTUS
DE-ALCOHOLIZED WINES
Lautus launched the first de-alcoholized wine in South Africa in 2017. Driven by the vision of our founder and winemaker, Reg Holder, we set out to create a non-alcoholic option that captured the depth and elegance of a premium wine.
We achieve this through our unique approach to wine. State-of-the-art technology removes alcohol, while traditional winemaking methods ensure exceptional quality. Just like all other wines, our journey begins in the vineyard. We source grapes from hand-picked regions, known for their terroir and quality.
Today, Lautus graces the shelves of leading retailers and restaurants. Experience the world of beautiful wine, without the alcohol. Choose Lautus. —www.us.drinklautus.com
MISTY CLIFFS
Our winemaking team has extensive experience spanning many years in the art of winemaking. We’re excited to bring their expertise to the table here at Misty Cliffs.
Inspired by our founder’s vision, we aim to create an elegant, premium non-alcoholic wine that enhances your experiences and connections. We achieve this through our commitment to quality, craftsmanship, and innovative technology. By using hand-picked grapes from various regions, we ensure each varietal has the perfect flavor profile. Our experienced winemaking team utilizes state-of-the-art technology to gently remove the alcohol, keeping the flavors top-notch. — www. mistycliffswines.com
STEINBOCK
RIESLING SPARKLING ZERO
Through a gentle vacuum process, alcohol is extracted from a wine made from selected grapes. In a state-of-the-art technique, the air pressure is reduced in a cauldron allowing alcohol to evaporate at only 25-30 °C (77-86 °F). The low thermal stress ensures that the character, taste and fine aromas of the original wine are preserved and the remaining alcohol content is less than 0.25 % vol.
Straw yellow with greenish reflections, a delicate and persistent perlage. In the nose with fragrant aromatic and juicy notes of white pulp fruit, white blossoms and citrus. It is dry and lively in the mouth, convincing with its distinctive freshness.
Steinbock Zero is made of grapes from carefully selected vineyards. These non-alcoholic beverages are low in calories and simultaneously exhibit complexity, freshness and liveliness. Steinbock Zero allows you to join the festivities at any time, remaining health-conscious all the time.
RIESLING ZERO
The new Alcohol-Removed from Steinbock Selection Dr. Fischer is made from a fruity Riesling Kabinett. Using an innovative vacuum distillation process the alcohol is removed. The atmospheric pressure is reduced to about 15mbar, and in this way the boiling point of the alcohol is lowered from about 78° C (173° F) to about 25-30° C (77-86° F). The delicate aromas of the wine are almost preserved and a beverage with an alcohol by volume lower than 0.25 % is obtained.
Straw yellow color with greenish reflections. Fragrant, aromatic notes of white fruits and citrus. Soft and refreshing on the palate.
SPARKLING ROSÉ ZERO
Notes of raspberry and rosehip are enhanced here with extra freshness and lively bubbles. This effervescent Steinbock Rosé Sparkling perfectly captures the essence of summer and modern alcohol removed enjoyment: Refreshing, complex, low in calories.
ALLEN’S
GRAIN ALCOHOL CATEGORY
Graves is one of the most respected names in alcohol production.
