Add a special touch to your celebration cake with our ready to use acrylic cake topper!

The Art of Blend Indulgent Drinking Chocolate is a premium 30% Cocoa blend suitable for hot, cold, or iced drinks. A well-balanced, gluten free, and vegan blend.

• Gluten Free
• Vegan
• Made in Australia, with at least 69% Australian ingredients
• 18 months shelf life
• No special storage, transportation, or refrigeration needed

Serving methods:

• Hot
• Blended
• Slushie / Granita

Allergy advice: Processed on the same equipment as milk  and soy.

The Decadent Drinking Chocolate base is a mid range 21% Cocoa blend suitable for hot, cold or iced drinks. This extremely popular blend is versatile across frappes and coffee based drinks.

• Gluten Free
• Vegan
• Made in Australia, with at least 76% Australian ingredients
• 18 months shelf life
• No special storage, transportation, or refrigeration needed

Serving methods:

• Hot
• Blended
• Slushie / Granita

Allergy advice: Contains milk and is processed on the same equipment as soy.

Add some sparkle and elegance to any dessert with Dollar Sweets Edible Silver Leaf.

Dollar Sweets Extract with Natural Flavour delivers a rich and syrupy Vanilla Extract which is ideal in baked goods and also a great addition in creams and custards.

Originally developed in the 1970s, Classic Vanilla is Frosty Boy's flagship product. With a rich creamy vanilla taste and full body, this product remains a favourite. Suitable for Heat-treat and Thickshake machines.

Flavour: Vanilla

Allergen Statement: Contains milk and soy.

Easily brighten up any celebratory cake with our vibrant and colourful Dollar Sweets Edible printed icing sheet.

Brighten up your baking with our edible food colours! 8 colours - yellow, green, red, blue, purple, black, magenta and teal.

A traditional all-dairy product which is full bodied and rich in texture making it suitable for thickshake and heat treat machines. 98.2% Fat Free. Suitable for Heat-treat and Thickshake machines.

Flavour: Vanilla

Allergen Statement: Contains milk and soy

Super Nova Vanilla has a unique vanilla flavour and is based on an economic blend of dairy and vegetable fat. 97.2% Fat Free.  

Flavour: Vanilla

Allergen Statement: Contains milk and soy.

A coconut cream powdered base for mixing with water to make a liquid soft serve used in gravity and pump-fed soft serve machines.

Flavour: Coconut and Vanilla

Allergen Statement: Processed on the same equipment as milk and soy

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.

Brighten up your baking with these edible food colours. 8 colours - avocado, lemon, bubblegum, chocolate, mauve, charcoal, tangerine & hot pink.

Dollar Sweets Ready To Roll Black Fondant is perfect for creating shapes and decorations for cake, cookies and cupcakes.

Spread a little fun with Dollar Sweets Jurassic Bitz. These dinosaur themed sprinkles are sure to brighten up your creations.  Sprinkles them on top of cakes, desserts and ice cream.

A colourful blend of sprinkles, 100s and 100s and star shapes. Ideal topping for cakes, desserts and ice cream.

Dollar Sweets Silver Cachous are the perfect finishing touch to your baked treats, desserts and ice cream. These beautiful edible sugar pearls can be sprinkled or delicately placed exactly where you need them, bringing elegance and flair to even the plainest dessert.

Brighten up your sweet creations with these Dollar Sweets Dollar 5s. The handy variety pack features five fun sprinkle sachets that will easily complement any party theme.

Create professional looking cakes right at home with Dollar Sweets Vanilla Buttercream. This classic white buttercream features a rich, great tasting vanilla flavour and a beautifully smooth, thick and creamy texture that's ideal for cake decorating. Quick, easy and ready to use for piping, filling or frosting.

Our Glucose Syrup is the perfect home baking pantry staple! Ideal for use in desserts and confectionery such as hard candies, icing, caramels, jellies, and marshmallows.

Grab a large jar of Dollar Sweets classic 100s and 100s and enjoy an Australia favourite like Fairy bread; or just add these colourful sprinkles to cakes, desserts or ice cream!

These delicious Ma Baker Pink and White Mini Mallows are ideal for sprinkling on hot chocolate or baking up the perfect Rocky Road slice.

These delicious Ma Baker Multicoloured Mini Mallows are ideal for sprinkling on hot chocolate or baking up the perfect Rocky Road slice.

Make your spooky treats stand out with Dollar Sweets Halloween Sprinkles. Toppings ideal for cakes, desserts and ice cream.

Make your seasonal sweets stand out with Dollar Sweets Christmas Sprinkles. Sure to add some sparkle to your Christmas creations, this 3 compartment jar contains an assortment of candy canes, 100s and 1000s and star shaped sprinkles.

Make your delicious creations stand out with Dollar Sweets Christmas Icing Decorations. These cute decorations will bring some festive flair to your cakes, desserts and cookies.

Make your delicious creations stand out with Dollar Sweets Gingerbread Cookie Decorating Kit. This pack will bring some festive flair to your Christmassy cookies. Pack includes a cookie cutter, cookie icing and edible decorations. Custom designs available for all seasons - Easter, Halloween, Christmas or everyday.

From Madagascan and Indonesian vanilla beans - the finest blend from some of the world´s top vanilla origins. Cuvée of creamy Bourbon beans, with sweet, floral notes from the tahitensis variety. A great addition in both cold and hot desserts or baked treats.

Create professional looking cakes right at home with Dollar Sweets Chocolate Buttercream. This classic Chocolate buttercream features a rich, great tasting chocolatey flavour and a beautifully smooth, thick and creamy texture that's ideal for cake decorating. Quick, easy and ready to use for piping, filling or frosting.

Draw edible designs and images on cookies and cakes. Pack contains 8 colours - pink, purple, black, red, orange, yellow, green and blue.

Dollar Sweets Vanilla Extract with natural flavour delivers a rich and syrupy Vanilla Extract, which is ideal in baked goods and also a great addition in creams and custards. 1 teaspoon is equal to 1 Vanilla bean.

Dollar Sweets Vanilla Extract with natural flavour delivers a rich and syrupy Vanilla Extract, which is ideal in baked goods and also a great addition in creams and custards.

Brighten up any celebratory cake or cupcakes with Dollar Sweets colourful and vibrant party candles.

Add a special touch to your celebration cake with our ready to use acrylic cake plaque. Custom designs available. Designs can be tailored to seasons and/or events.

Add a special touch to your celebration cake with our ready to use acrylic cake plaque. Custom designs available. Designs can be tailored to seasons and/or events.

"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

Roasted and ground coffee in individual capsules, packed in a protected environment. Compatible with Lavazza Blue machines.

- Spetema Blue BIO capsules - Spetema Blue NERO capsules - Spetema Blue CREMA capsules - Spetema Blue RAGAZZI capsules - Spetema Blue DECAF capsules

Origin: Central and South America, Asia, Africa

SOFT GELATIN CAPSULES

WHY SOFTGELS?

1. SAFETY Gelatin shell guarantees airtight packaging for the ingredients included in the capsule ll and protects them against the effects of external factors.

2. CUSTOMIZABLE Wide selection of shell colours and capsule sizes, guaranteed unique visual properties of the product and advantage over other products available on the market.

3. WITHOUT PRESERVATIVES

The specicity of the encapsulation process ensures microbiological safety of the product without the use of preservatives. This is particularly important in products intended for children.

4. ECOLOGICAL FRIENDLY The primary packaging of the product is a capsule shell composed of biodegradable and environmentally friendly components

WHY LIQUID FORMS?

1. EFFECTIVE

Easy to use. Wide range of dosing. High absorbation rate.

2. TASTY

Attractive taste and smell – especially important for children. Opportunity to fit the flavor to customer needs.

3. SAFETY

No risk of choking – liquid consistency facilitates swallowing.

4. UNIVERSAL

Easy dosing depending of the group of patient pediatric or geriatric.

We offer research and development services at all stages of the production of capsules, from idea to finished product for medicinal products, medical devices, food supplements, cosmetics and veterinary products.

We offer our clients a proper identification of their needs and requirements, reliable advising based on knowledge and experience in product research and development, preparation of documentation as well as a comprehensive professional service in modern analytical laboratories.

CHC has developed a complete range of medicinal products for the treatment of vitamin D deficiency and supplementation after deficiency treatment.

Vitamin D - why is it so important? Watch our video to find out!

Curtis Health Caps S.A. addressing the key needs of consumers enriched its portfolio in melatonin in easy-to-apply oral spray.

Melatonin not only improves sleep quality and the circadian rhythm, but also supports and regulates the immune system. In addition, the studies reveals that melatonin, thanks to its multidirectional action, can be also used as an agent slowing down the ageing of the body.

New research suggests that melatonin can be helpful in alleviating certain symptoms of COVID-19 infection; however, further clinical studies are needed and it is not a preventive or cure for the condition.

CHLORHEKS PROTECT by Curtis Health Caps

Expand your portfolio with high-quality vitamin D3 - also in a vegan version. #CHC experts will be happy to prepare a product for you that meets your requirements.