Crafted with pure water which is extracted from 365M deep, natural fresh clear, our pure water is carbonated offer ultimate refreshment laced with a twist of lime.

No carbs, no gluten, no unnecessary calories, only art, the art of Belgian Hard Seltzing.

Alc. 5% Vol.

Crafted with pure water which is extracted from 365M deep, natural fresh clear, our pure water is carbonated offer ultimate refreshment laced with a twist of lime.

No carbs, no gluten, no unnecessary calories, only art, the art of Belgian Hard Seltzing.

Alc. 5% Vol.

Crafted with pure water which is extracted from 365M deep, natural fresh clear, our pure water is carbonated offer ultimate refreshment laced with a twist of lime.

No carbs, no gluten, no unnecessary calories, only art, the art of Belgian Hard Seltzing.

Alc. 5% Vol.

This Pilsener-type fermented beer comes in different varieties and tastes because we wanted to beer to be enjoyed by everyone. By those who prefer a light and more fully fruity taste but also for those who like it a little heavier. 

This Pilsener-type fermented beer comes in different varieties and tastes because we wanted to beer to be enjoyed by everyone. By those who prefer a light and more fully fruity taste but also for those who like it a little heavier. 

1758 IPA, perfect blend for true beer lovers.

Brewed by the 8th generation, a perfect blend of 6 hops.

Much like the vibrant city it's named after, Lisbon by Night is a charismatic wine that promises to take you on an enchanted trip to this magical city.

▸ Aroma: Ripe wild fruit with a touch of pepper spice

▸ Flavors: Ripe red plums, wild cherry and stewed strawberry are balanced with hints of cedar and soft tannin

▸ Enjoy with: Pizza, BBQ’d meats, grilled root vegetables, or charcuterie

Kristoffel Dark is top fermented beer with a rich aroma of roasted malt and caramel.

Kristoffel White is a pale, white yellow colored beer characterized by a typical citrus and coriander aroma.

Kristoffel Blond is top fermented beer with carefully selected hops.

Coming from our hillside vineyards on the famous geological fault of Ribeauvillé. The Grand Cru Osterberg is facing South / South-East at 250- 350 meter heights and limited to 24.60ha.

Grapes are fully hand harvested.

Riesling is the king of Alsatian wine. Superb aromas of citrus fruit and Flintstone, well balanced mouth with an amazing length enhanced with a fine and long acidity. A ‘’Grand Vin’' to keep for ageing!. 1

Enjoy this Riesling with seafood, sushis or choucroute (fish or meat sauerkraut), marinated salmon, roast or sauce cooked poultry and goat cheese.

To be served between 10 and 12°C.

• IWSC 2020 : Gold medal (96 pts)
• Wine Enthusiast 2020 : 93 pts
• AWC Vienna 2019 : silver medal

This Gewurztraminer comes from the Grand Cru Altenberg de Bergheim, which is located in Bergheim near Ribeauvillé. Thanks to its exposure, its distance from main mass of the Vosges, and the steep slope down to the small Bergenbach, this site has a warm microclimate. Red stony soils with chalk and marl giving some opulent and massive wines.

Grapes are fully hand harvested.

Strong and fruity (notes of lychee). Vigorous at the beginning, this Gewurztraminer is a gastronomic wine ! It shows a well-structured and long final tasting.

This Gewurztraminer is a charmer with Foie Gras, with Indian, Asian or Moroccan meal. It goes marvelously with exquisite desserts too.

Serve between 10 and 12°C. Carafe it if possible one hour before serving to allow aromas to develop.

The vineyards are located on nice slopes on the famous fault of Ribeauvillé that offers a great variety of terroirs. Grapes are fully hand harvested.

Fresh notes of citrus fruits at nose. In mouth, this Riesling is refreshing too, showing beautiful aromas of lemon zest. This finish is dry.

Enjoy this Riesling with seafood : shellfishes and fishes. Discover it too with white meats or with sauerkraut. To drink young to take advantage of its aromatic richness. 

To be served between 8 and 10°C.

• Wine Enthusiast 2020 : 89 pts
• IWSC 2020 : Bronze medal (87 pts)

Natz Hard Seltzer - Ginger 

This is a ginjo sake brewed only with rice.  Please enjoy the gorgeous aroma and mellow taste with little acidity.

”The Fine Sake Awards Japan 2017”  Gold Medal   ”The Fine Sake Awards Japan 2018”  Gold Medal   ”The Fine Sake Awards Japan 2019”  Grand Gold Medal   ”GREAT INTERNATIONAL BEER, CIDER, MEAD & SAKE COMPETITION 2019 in USA”  First place in the Junmai Ginjo category

Best way to drink:  chilled or room temperature

Raw sake bottled without mixing with water to preserve the original richness and flavor of the rice.  

Best way to drink:  on the rocks or cocktail base.

This is an umami sake with a light taste and a full, rich flavor.  With a solid 14% alcohol content, it is a gem that can be enjoyed cold or warmed.

Best way to drink:  chilled, room temperature or hot. 

Hyakunen Umeshu", a gem from Mito, the city of plums, is made from carefully selected fresh Japanese green plums.  It is a naturally rich plum wine made with carefully selected fresh Japanese green plums, natural water from the Mito Kasahara water system, honey, and brandy.  ★”NIPPON OMIYAGE AWARD”recommended goods  ★The Tenma Tenjin Plum Wine Competition 2008 was held in Osaka to determine the best plum wine in Japan. 88 brewing companies from all over Japan submitted 124 brands.  Hyakunen Umeshu was crowned the winner and received the title of "Tenkagomen".

Best way to drink:  on the rocks or cocktail base

A carbonated plum wine based on Japan's No. 1 "Hyakunen Umeshu", winner of the 2nd Osaka Temma Tenjin Plum Wine Competition.  The taste of Hyakunen Umeshu has been preserved, but with carbonation. Made from 100% Japanese green plums. Contains brandy and honey.

Best way to drink:  on the rocks 

This refreshing plum wine is made from carefully selected fresh green plums from Japan and honey is used as a sweetener.  

Best way to drink:  on the rocks or cocktail base

Japanese gin is a unique Japanese craft gin based on spirits distilled from Japanese sake and stored for more than 10 years. Using high quality botanicals such as juniper berries, lemons, oranges and other citrus fruits, it has a rich aroma and refreshing taste. 【In a carton 】  

Best way to drink:  chilled, room temperature or heated

Barolo DOCG

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo  100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 15 days 

Vinification vats: Stainless steel

Ageing: 3 years in French oak barrels followed by a short period in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

This is a vodka with a Japanese flavor.  Please enjoy it straight for a clearer taste.  It is also recommended as a base for cocktails.  Please enjoy this high quality Japanese "Wa Vodka ".  Filtered with carefully selected Japanese white birch.

Best way to drink:  on the rocks or cocktail base

Ibaraki Prefecture is the second largest producer of sweet potatoes in Japan.  Since it is using the sweet potatoes grown in Ibaraki, it is a shochu which is slightly sweet and easy to drink.  This is an authentic sweet potato shochu finished in the traditional way.  

Best way to drink:  on the rocks, with water or hot water

Ibaraki Prefecture produces 90% of the nation's total shipments of dried sweet potatoes.  Dried sweet potatoes are high in dietary fiber, making them a highly nutritious food.  Dried sweet potato shochu "Manyuki" is made from that dried sweet potatoes.  It is the ultimate dried sweetpotato shochu that has a soft taste and leaves a hint of a sweet aroma of dried sweet potatoes.

Best way to drink:  on the rocks, with water or hot water

This is an authentic barley shochu made with a traditional pot still.  It is characterized by the mellow and light flavor of barley.   

Best way to drink:  on the rocks, with water or hot water   

 "You (Drunk) Yaki-imo (Baked sweet potatos)"-this liqueur is made with plenty of baked sweet potatoes from Ibaraki Prefecture. It has the sweetness and texture of a baked sweet potato, and is truly a baked sweet potato that will get you drunk. Serve with milk or vanilla ice cream. ※After opening the package, refrigerate and consume as soon as possible.

Best way to drink:  with milk or put on vanilla ice cream

The fruit most familiar to the Japanese has been made into a liquor. It is a refreshing liqueur full of juice.      

※After opening the bottle, store in a refrigerator and drink as soon as possible.   

Best way to drink:  on the rocks   

Intense ruby red colour with burgundy reflections. Aromas of coffee, plum jam, ripe fruit, liquorice and cinnamon are intertwined with notes of vanilla and a touch of mint. On the palate its soft, medium bodied with almost sweet tannins that give it a long and elegant finish.

Alc. 13,6% by vol. | RS: 1,80 g/l | PH: 3,6 | Total Acidity.: 5,7 g/l

Vibrant red colour with violet reflections There are notes of ripe fruit reminiscent of plum and black cherry with subtle notes of vanilla and mint. Of long persistence, well structured, fleshy and sweet tannins.

Alc. 13,4% by vol. | RS: 1,80 g/l | PH: 3,6 | Total Acidity.: 5,8 g/

Intense dark red color with purple hues. Aromas full of blue and black fruits, hints of tobacco reflect its aging with oak. Complex on the palate, well structured. Its rounded tannins show their presence and give it a unique character combining spicy and chocolate notes. Lengthy multi-layered finish.

Alc. 14.5 % by Vol.

12 months ageing in new oak barrels

Serve at 59-65ºF or 15-18ºC

Brilliant intense red colour with violet highlights. Aromas full of red fruits with hints of smoke reflect its aging with oak. Complex on the palate, well structured and full bodied with a lengthy finish. Its rounded tannins show their presence and give it a unique character.

Alc. 14.0 % by Vol.

6 months oak barrel ageing.

Serve at 59-65ºF | 15-18ºC

Dark ruby red in colour, this wine shows ripe fruit characteristics of plum, blackberry and mulberry with hints of mocha and vanillin oak. The palate is silky smooth with juicy berry fruit balanced with soft and rounded tannins for an elegant long finish.

Alc. 14.0 % by Vol.

50% aged in oak barrels

Serve at 59-65ºF or 15-18ºC

Deep red colour.  Aromas full of fruit with hints of violets mingle with flavours of ripened plum and cherries accompanying this wine's characteristically smooth and sweet tannins. This unique Malbec is well-balanced across the palate with a long and persistent finish.

Alc. 13.5 % by Vol.

Inner staves during fermentation

Serve at 60-66ºF or 16-19ºC

Aromas full of plum and mulberry. Soft and round on the palate with plenty red fruit and a hint of black pepper. Pair with pasta, pizza, hamburgers or enjoy with grilled beef.

Alc. 13.5% vv | Residual Sugars: 1.80 g/l | PH: 3,6 | Total Acidity: 5.1 g/l

This is a new sensation liqueur using carefully selected red beans from Tokachi City, Hokkaido.  The product's concept is, "You (drunk) Taiyaki (fish-shaped pancake filled with bean jam)".  We paid a lot of attention to the harmony between high-quality "sweetness of red bean paste" and "taiyaki dough".  Enjoy it with milk or pour it on vanilla ice cream.  Let it accompany your relaxing time. 

* After opening, please keep it in a refrigerator and consume as soon as possible.  

Thanks to the expertise passed down through the years, together with the best of the Cognac region’s terroirs, Jules Gautret VS is distilled and aged at the Jules Gautret cellars under the supervision of our Cellarmaster. He carries on the traditions to ensure an incomparable smoothness with floral notes as well as vanilla, pear and white peach aromas.

Thanks to careful wine-making and distillation on fine lees, Jules Gautret VSOP is the result of a harmonious combination of eaux-de-vie that are lovingly selected by our Cellarmaster. This blend expresses a perfect harmony of old eaux-de-vie among the best vintages from the Cognac region. An exotic bouquet of vanilla and honey, yellow and citrus fruits: all these aromas combine to heighten the senses.

From our timeless classics to our special vintages, each of our Cognacs asserts a unique personality. This Cognac was developed by our Cellarmaster in a unique, innovative spirit. Like a banner for today’s youth, this Cognac carries forth the values of those who go beyond their limits. Bold, dynamic and creative, this new generation hacks the House codes, driving the brand to dive down into the digital depths in the search for new frontiers.

From our timeless classics to our special vintages, each of our Cognacs asserts a unique personality. With its style and tasting notes, Initial is no exception. This Cognac was developed by our Cellarmaster in the greatest respect for traditions. A true projection through time, this Cognac defies chronology and brings us back to the beginnings of the House. This assertive blend, addressed in a neo-retro declaration, proudly represents the embodiment of the Jules Gautret House: a Next-Gen spirit that has been continually renewed since 1847.

Ten years appears to be the ideal age to reveal the magnificent palette of aromas that our Cognac can offer. Ten years of ageing in an oak barrel guarantee a subtle harmony between woody and floral flavours. This aromatic balance offers a generous, elegant Cognac. This Cognac lingers on the palette with a great deal of depth and languor.

This is a plum wine made with 100% domestic plums.  It is a low-alcohol wine with a refreshing aroma and acidity of plums. The label and carton illustration is by Ume Aoki, a popular artist. Please enjoy this ume wine with the illustration.

This Jules Gautret XO Cognac is a blend of several eaux-de-vie that are distilled, aged and combined through the years by our Cellarmaster. They reach a level of maturity that guarantees intense, smooth, languorous flavours thanks to a marvellous full-bodied character. Facilement

Just like gin by nature differs from other spirits, THORN stands out amongst gins with it’s sophistication.

A handcrafted union of juniper, dill seeds, and orange zest rewards you with a dangerously classical taste.

Produced in small batches, naturally distilled by hand.

A unique craft gin. Original & Profound.

Just like gin by nature differs from other spirits, THORN stands out amongst gins with it’s sophistication.

A handcrafted union of juniper, dill seeds and orange zest with refreshing note of strawberry. A delicate craft gin.

Produced in small batches, naturally distilled by hand.

A unique craft gin. Original & Profound.

Jules Gautret Extra Cognac is a blend of several eaux-de-vie selected and aged through the years by our Cellarmaster to express the terroir of our wine-making region. Jules Gautret Extra is the result of an expressive blend combining powerful tannins arising from long ageing in oak barrels with the daintiness of our eaux-de-vie.

The eaux-de-vie that are blended to create Jules Gautret Héritage were meticulously selected by our Cellarmaster among the oldest batches that have been protected with great care within Paradis cellar. The true choice of a connoisseur, Héritage offers an incomparable smoothness, expressing the pinnacle of artisanal expertise.

This is a plum wine made from carefully selected 100% domestic green plum (Shirokaga) and finished with grape juice. It is a refreshing plum wine with low-alcohol and a nice sourness. The label and carton illustration is by Ume Aoki, a popular artist.  Please enjoy the plum wine with the illustration.

Best way to drink:  on the rocks or with soda.  When you add hot water, it becomes aromatic.

Barbaresco DOCG

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: g/l

VINEYARDS:

Cultivation Area: Neive and Barbaresco

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification Vats: Stainless steel

Ageing: 18 months in oak barrels, followed by 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky Tannin

Tasting temperature: 8° C

Meal Coupling: Ideal with meat like Brasato and cheeses

Nebbiolo d’Alba DOC

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Alba area

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 2 years in Oak Barrel followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 20° C

Meal Coupling: Meat like Brasato, cheeses

Frankenstein was created from two elements: gin and bitter.

Gin is made from wild and mystical plant – juniper, its berries give the dry after-taste.

Bitter is created by infusing natural herbs and spices.

Gin and bitter twist together as the sky and earth to create unusual frankensteinish combination - strong alcohol with light after-taste with minimal sweetness.

• Trollberry is produced according old drink production tradition, using forest berries. 
• Intriguing name with mystical, cool-looking character.
• Handcrafted patterns of forest berries and flies.

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 14,5%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Alba Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 18 months in new French barrique followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected100% grain.

In the creation of this classic vodka, we use specially selected grain and the latest distilling technology. We always strive to achieve impeccable quality, so that those who taste our distilled product can be certain they are choosing a vodka that is as reliable as a nobleman’s word of honour.

Sweet & sour blackcurrant berries with subtle strength of Barska Classic. Perfect combination for sipping or shots.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

Barbera d’Asti DOCG

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera d’Asti  100%

Alcool: 13%

Colour: Ruby Red

Total Residual Sugar: 5 g/l

VINEYARDS:

Cultivation Area: Castagnole Lanze and Costigliole d’Asti

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification vats: Stainless steel

Ageing: 6 months in oak barrels Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Red fruit aromas, silky tannin, smooth

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato, chicken

Recipe that mixes delicate sweet of sun-matured plums and subtle strength of Barska Classic. All together makes the perfectly balanced taste.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

 Residual Sugar: 5 g/l

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Barbera / Nebbiolo/ Albarossa/Shiraz

Colour: Red

Alcohol: 13,5%

Total Residual Sugar: 17 g/l

VINEYARDS:

Cultivation Area: Langhe and South Asti Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: 8 days                   

Vinification Vats: Stainless-steel

Ageing: 3 months in French barrels followed by short period in bottle                               

Colour: Ruby red

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannins

Tasting temperature: 16-18° C

Meal Coupling: Entrees, Main courses, fresh game marinated in same wine

Fruity, mellow lemon taste perfectly mixed with Barska Classic. Perfect for drink in shots as well as for cocktails.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

Combines the best values of BARSKA brand: nobleman heritage, Lithuanian origin, alpha quality distillation process and selected 100% grain.

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 14 %

Colour: Ruby Red

Total Residual Sugar: 8 g/l

VINEYARDS:

Cultivation Area: Alba, Castagnole Lanze, Costigliole d’Asti, Santo Stefano Belbo, Neive.

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification Vats: Stainless steel

Ageing: 6 months in stainless steel tanks Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with silky Tannin and low acidity, fruity

Tasting temperature: 18° C

Meal Coupling: Pasta, risotto, chicken, not aged cheese.

• Saint Pons of Cimiez is patron of herbalists, famous for his respect of nature and knowledge of herbs and spices.
• Saint Pons Herbs a liqueur, combining the best of the herbs from  the pure nature with a slight touch of  modernity.
• Refined and mild taste liquer is a perfect digestive or after-dinner. A perfect ending of the any moment: meal, day, conversation, sharing the secrets, silence, date.

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno, Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Stainless steel

Ageing: 3 years in French oak barrels followed by a short period in bottle

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

RENAISSANCE aged in oak casks under the supervision of master blender imparting a smooth and distinctive taste, exceptional aromas and a complex character of a brandy with a long finish.

Keeping up with the tradition of brandy making, the master blender has developed a unique recipes guaranteeing excellence in every drop.

IT‘S MASTER‘S SELECTION!

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Cortese 100%

Alcool: 12,5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Gavi Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Sandly-Clayey soil

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in steel tanks at low temperature

Ageing: 4 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Delicate, elegant, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Arneis 100%

Alcool: 13.5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Langhe Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: Vinification with skin contact for 36 hours at low temperature(5°C) followed by a classic white vinification         

Fermentation period: 15 days  in steel tanks at low temperature(15°C)

Ageing: 6 months on its own yeast

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with fruit and flower notes with good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 100%

Alcool: 7.5%

Colour: Straw yellow

Total Residual Sugar: 80 g/l

VINEYARDS:

Cultivation Area: Santo Stefano Belbo

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation period: 10 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruit, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Glera 100%

Alcool: 11%

Colour: Straw yellow

Total Residual Sugar: 16 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Primary Fermentation: 7 days in stainless steel      

Secondary Fermentation: 30 days in autoclave

Ageing: 1 month  

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with flower notes

Tasting temperature: 8-10° C

Meal Coupling: Aperitif, entrée, fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Santo Stefano Belbo

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation period: 10 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruit, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Glera 100%

Alcool: 11%

Colour: Straw yellow

Total Residual Sugar: 16 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Primary Fermentation: 7 days in stainless steel      

Secondary Fermentation: 30 days in autoclave

Ageing: 1 month  

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with flower notes

Tasting temperature: 8-10° C

Meal Coupling: Aperitif, entrée, fish

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Pinot Grigio 100%

Alcool: 12,5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in steel tanks at low temperature

Ageing: 6 months on its own yeast

TASTING SUGGESTION

Tasting Impression: Smooth with fruit and flower notes. Good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Primitivo 100%

Alcool: 14%

Colour: Ruby Red

Total Residual Sugar: 4 g/l

VINEYARDS:

Cultivation Area: Puglia

Vineyard Altitude: 200m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 1 days        

Vinification vats: Stainless steel tank

Ageing: 8 months in French tonneaux

TASTING SUGGESTION:

Tasting Impression: Smooth with silky Tannin and low acidity, fruity

Tasting temperature: 18° C

Meal Coupling: Pasta, risotto, chicken, not aged cheese

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Corvina 75%,Rondinella 25%, Molinara 5%

Alcool: 15%

Colour: Deep Red with purple notes

Total Residual Sugar: 8 g/l

VINEYARDS:

Cultivation Area: Valpolicella

Vineyard Altitude: 250m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Oak Barrel

Ageing: 24 months in oak barrels

TASTING SUGGESTION:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo  100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l Limited Production: 6850 bottles

VINEYARDS:

Cultivation Area: Verduno

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Stainless steel

Ageing: 3 years of againg, 50% of wine in 5000 L Slavonian oak barrels and 50% of wine in 500L French tonneuax followed by a short period in bottle

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato, grilled meats.

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno Boscatto and Verduno Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 20 days     

Vinification vats: in wood barrel of 4000 L

Ageing:

Monvigliero wine: aged for 4 years in 5200 L wooden barrel.

Boscatto wine: aged for 4 years in 5200 L wooden barrel.

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno Boscatto and Verduno Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 20 days     

Vinification vats: in wood barrel of 4000 L

Ageing:

Monvigliero wine: aged for 4 years in 5200 L wooden barrel.

Boscatto wine: aged for 4 years in 5200 L wooden barrel.

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Verduno Pelaverga 100%

Alcool: 14%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Verduno area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification Vats: Stainless steel, 8 days maceration at 25° C.

Ageing: 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Red fruit aromas, pepper notes.

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato, chicken

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Neive and Barbaresco

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification Vats: Stainless steel

Ageing: 24 months in oak barrels, followed by 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky Tannin

Tasting temperature: 18° C

Meal Coupling: Ideal with meat like Brasato and cheeses

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 16%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

Limited Production: 10.900 bottles

VINEYARDS:

Cultivation Area: Asti Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Harvest period: Beginning of September

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: 50% stays in drying room for 20 days, 50% on the vine. Maceration for 20 days using indigenous yeasts

Ageing: 24 months in French tonneaux and Slavonian oak casks Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: meat like brasato, grilled meats

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 15.5%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

Limited Production: 6.666 bottles

VINEYARDS:

Cultivation Area: Canale

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 6 months years in 5000 L Slavonian oak Barrels followed by a short period in bottle. Yeast: selected yeasts

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: meat like brasato, grilled meats

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l Limited Production: 12.960 bottles

VINEYARDS:

Cultivation Area: Canale area

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 6 months in 5000 L Slavonian oak Barrels followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 20° C

Meal Coupling: Meat like Brasato, cheeses, Mushrooms

Roero Arneis DOCG

Passato

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Arneis 100%

Alcool: 13.5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

Limited Production: 4150 bottles

VINEYARDS:

Cultivation Area: Roero Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: Vinification with skin contact for 36 hours at low temperature(5°C) followed by a classic white vinification         

Fermentation period: 15 days  in steel tanks at low temperature(15°C)

Ageing: 6 months on its own yeast

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Smooth with fruit and flower notes with good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Chardonnay 100%

Alcool: 14%

Colour: Straw yellow

Total Residual Sugar: 2 g/l

Limited Production: 2.600 bottles

VINEYARDS:

Cultivation Area: Neive

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in tonneaux  

Ageing: 8 months in tonneaux

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with fruit and flower notes. Good acidity and vanilla aftertaste

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 95%/5% Brachetto

Alcool: 7.5%

Colour: Rosè

Total Residual Sugar: 80 g/l

VINEYARDS:

Cultivation Area: Piemonte

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 8 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

X-Gin is an innovative gin based on cocoa beans from Colombia, hazelnuts from Piedmont, almond nuts from Avola, wild pepper and vanilla pods from Madagascar. 

The link between Belgium and chocolate is obvious, but not key. Our logo design however holds subtle pictures from the Kamasutra, emphasising the aphrodisiac connection with chocolate.

X-Gin was launched early 2016 and is now already available in 18 countries in 3 continents. Furthermore, X-Gin has won 11 awards such as gold at the SIP award, silver at ISWC, etc.

Our awarded (bottle) design underlines the premium nature of the product/brand and has high stopping-power.

X-Gin is of the highest quality : not only is it a London Dry style Gin, it holds an extreme versatility as it can be paired with any style of tonic (indian, light, fruity or aromatic) = a very rare charachteristic in the world of gins.

RUMBL is an alcohol-free spirit, embodying all the classic elements of a true Carribean rum, such as sugar cane, wood, full caramel & vanille scent.

RUMBL combines perfectly with cola or ginger ale/beer, allowing each bartender or end-consumer to mix a true Cuban-style drink, but without the alcohol sensation.

With "Rum Punch" Karumba launches a unique dark rum from La Martinique that was matured in Cognac barrels.

The subtle aromas that are released as well as the addition of secret herbs and citrus marmalade provide a sensory stimulation "extra ordinary".

This premium rum has no equal and can enrich both a longdrink (with mixer), cocktail or "on the rocks".

ADAM&EVE is an alcohol-free spirit, which in a playful way refers to the well-known duo in the human history (at least according to the Biblical version).

The "innocent spirit" baseline has a double meaning; the name refers to the literal and figurative purity of these two figures, thus emphasizing the natural, and therefore harmless character of this drink.

ADAM has a spicy overtone, along with Citrus aromas - appealing to a more 'male' drinker.

EVE has a nice balance between the light spiciness of the juniper, along with a nice perfume of floral and sweet tones - appealing to a more 'female' drinker.

"Hyakunen Umeshu Pekora ver." is finally on sale in collaboration with Pekora Usada, a Hololive third generation, and Hyakunen Umeshu which became No. 1 at the world's largest plum wine event!  Illustration is done by Ume Aoki.

This project started on Twitter, and spent nearly a year in preparation hoping that all Pekora fans would "enjoy the streaming of Pekora with a delicious plum wine".  We are very pleased to deliver this to you.

This plum wine was developed as an original "Pekora ver." based on the taste of Hyakunen Umeshu which won the No.1 place in Japan, and aimed to achieve both of the freshness of green plum and a rich, profound taste.

Best way to drink:  on the rocks or with soda.  It becomes aromatic with hot water.

Normally, Imo Shochu is made by steaming sweet potatoes, but as the name implies, "Manyuki Yaki-imo (Roasted sweet potatoes) Shochu" is made from roasted sweet potatoes (sweet potatoes produced in Ibaraki Prefecture). It is one of the few syochu liqueur in Japan that uses roasted sweet potatoes, and it is characterized by the mellow aroma and rich taste of sweet potatoes.  

Best way to drink:  on the rocks, with water or hot water

We are now BIO certified. B Corp remains our goal but being BIO, Oragnic was easy for us because of our philosophy.

Buyers Own Brand Orchid Wine Estate production chain offers an efficient one-stop shop for your wine export business. Having a confident buying experience is paramount to us. Delivery comes straight to your door.  

Product Design Our senior brand design team elaborate on original ideas to create a fresh image, leading to successful brand recognition. Your brand image will be unique to your business and can be tailored to your target market.

Information Management System

Advanced online quote & ordering system.

• Online ordering customized wine brand
• Real time order status tracking system
• Manufacturing Ordering system
• Wine label and trademark digital company-assets management

Contract Bottling (Wine)

Harbour Bottling's filling line is one of the most advanced filling lines in the world. This line is imported from Italy and can hold up to 3,000 bottles wine per hour.

De-Alcohol Shiraz, Sauvignon Blanc and Sparkling Wine.  

Real wine flavour without alcohol. 

Shiraz

McLaren Vale

Story: It’s no secret that McLaren Vale is home to some of the best Shiraz in Australia. And this Hand Crafted by Geoff Hardy Shiraz is no exception. 

Vintage: The 2018 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: The nose offers appealing aromas of cherries and plums with a hint of spice. 

Palate: The palate is vibrant with plenty of plums and a touch of black pepper, followed by a lingering finish.   

Food Pairings: This rich Shiraz is best enjoyed with a home made Beef Wellington. Bon Appetit!

Winemaker: Shane Harris

Cellaring: Drink now or to 2028

Alc: 14.5% pH: 3.47

TA: 6.42g/L RS: 2g/L

Montepulciano

Limestone Coast

Story: Montepulciano is likely to have originated in Tuscany and is now widely planted throughout central and southern Italy. It’s one of the dominant grape varieties in the Abruzzo region in central / eastern Italy and produces medium-bodied wines that are deep in colour with rich tannins and savoury flavours.  

Vintage: The 2018 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: The Hand Crafted Montepulciano offers interesting notes of blackberries, dried herbs and a hint of spice.

Palate: The palate is medium-bodied with elegant flavours of black fruits and spice, followed by drying tannins on the finish.

Food Pairings: This wine goes really well with Italian style lamb with a herbed couscous.

Cellaring: Drink now or to 2028

Winemaker: Shane Harris

Alc: 14% pH: 3.49

TA: 6.37g/L RS: 1.8g/L

Lagrein

Limestone Coast / Adelaide Hills

Story:  Lagrein is a relatively curious north east Italian grape variety well suited to Australian viticultural sites.

Vintage: The 2019 growing season started with mild weather and below average rainfall. Some late spring rain provided a bit of relief from the dry conditions. A heatwave in January was luckily too early in the ripening cycle to cause any damage to the fruit. This was followed by a very mild and dry finish to the vintage, allowing good hang time and flavour development to the smaller than average crop.

Nose:  The nose offers beautifully complex aromas of blackberries, plums and earth with a hint of spice.

Palate:  The palate is rich and opulent with smooth flavours of plums and spice, complemented by a tight, lingering finish.

Pairing:  Try with kangaroo fillet medallions served with a green olive, parsley and pine nut pesto.

Oak maturation:  21 months in seasoned French oak.

Cellaring:  Drink now or to 2028

Winemaker:  Shane Harris

Alc: 14.5% pH: 3.45

TA: 7.12g/L RS: 2g/L

Teroldego

Adelaide Hills

Story: Until recent times Teroldego was found exclusively in the Trentino region of Italy. It has a long, fascinating and well-documented history. Now that we have managed to pry a few cuttings from the hands of passionate Trentino producers, the 'Lucky Country' seems a likely place for this variety to flourish like the many talented Italian immigrants that have come before it.

Vintage: Spring and summer were cooler than normal with above average rainfall and the 2017 vintage happened much later than usual. The combination of those factors and dry weather for most of the harvest resulted in higher yields and excellent quality across regions.

Nose: The nose offers appealing aromas of sweet plums and dried herbs.

Palate: The palate is smooth with rich red berry flavours and tight, drying tannins.

Pairing: Try with soft shell blue swimmer crab in a tamarind sauce.

Cellaring: Drink now or to 2025

Winemaker: Shane Harris

Alc: 13.7% pH: 3.5

TA: 6.7g/L RS: 3.2g/L