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Cantina della Porta Rossa Srl : Traditional Wines of the Langhe

By
Jeralyn
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0
Cantina della Porta Rossa Srl - Singapore Newspaper

The tradition of commitment to this land has found a deserving heir in the current owner of the house, Enologist Pierfranco Bonaventura, who has worked in the winemaking field for several years.

His expertise is paired by his passion for the winery. A legacy of tradition and wine-making devotion that converge at the work in the cellar and the respect of the objectives envisioned, i.e. putting the name of PORTA ROSSA next to that of best world class wines.

Porta Rossa wines are produced with traditional methods which give a lot of space to local yeasts and bacteria typical of the origin of the grapes; the SO2 is reduced to the bare minimum, does not cause headaches, and are easily digestible and last for a long time.

Very recently, Cantina della Porta Rossa Srl has joined Singapore Awards 2020 and won Four Gold Medals and Two Silver Medals, Porta Rossa wines are indeed the best quality wines.

Barbera d’Alba D.O.C. 2019 Red/Grape – Barbera/Area – Langhe CN Piedmont

Awarded Gold by Singapore Newspaper

Moscato D.O.C.G. 2019 white / Grape – Moscato d\’Asti / Area – Monferrato CN Piedmont

Awarded Gold by Singapore Newspaper

Barolo D.O.C.G. 1997 Red / Grape – Nebbiolo / Area – Langhe CN Piedmont

Awarded Gold by Singapore Newspaper

Langhe Nebbiolo 2019

Awarded Gold by Singapore Newspaper

Roero Arneis D.O.C.G. 2019 white / Grape – Arneis / Area – Roero CN Piedmont

Awarded Silver by Singapore Newspaper

Langhe Dolcetto D.O.C. 2019 Red / Grape – Dolcetto / Area – Langhe CN Piedmont

Awarded Silver by Singapore Newspaper

Discover intense sensation through the tasting of Porta Rossa wines, the typical, traditional wines of the Langhe. Emotion is the signature of a great wine that you will always remember. To know more about Porta Rossa please CLICK HERE:

BIRRA FLEA : High Quality Beers Made from the Genuine Raw Materials with Highest Standards of Production Innovation

By
Jeralyn
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0
Birra Flea - Singapore Newspaper

Here is borne our beer, in Gualdo Tadino, among the well-known Umbrian hills celebrated by Dante Alighieri, here where the very pure water descends from the mountains heading straight to our fields to feed the ground, to quench the trees’ thirst, to blend into the atmosphere and to give life. Gualdo Tadino is the “heart-shaped” city in honor to the pulsating shape of its ancient walls which have now disappeared after living a succession of stories of culture, master craftsmen and heroic deeds.

Our barley has its roots in a very ancient story. Emperor Frederick II visited Gualdo Tadino around 1242, during his dispute with the Papacy, when he found the loyal Ghibelline town of Gualdo destroyed after a terrible fire. Touched by the fate of the allied town, the Emperor showed his generosity by building the new city walls, of which he personally laid the first stone of the renovated “Flea Castel”. Furthermore, “he rode his horse around this land, and sowed with his own hands wheat, barley, spelt, broad beans, millet and other oils; he asked the Almighty to help the Castle grow and the people multiply, and to ensure them food and an everlasting safety”. (Chronicon)

Nowadays, Birra Flea originates from the well-known waters of Gualdo Tadino and the seeds sown by Emperor Frederick II many centuries ago. Moreover, Matteo, the owner and his wife Maria Cristina, have a strong passion for local stories about heroes, ladies and witches, and decided to name the four beers after these people: Isabella, Adelaide, Bianca Lancia, Margherita, Costanza, Anais, Federico II, Federico II Extra, Bastola and Violante.

Very recently, Birra Flea has joined Singapore Newspaper Wines, Spirits and Beers Competition and won two gold medal and a silver medal in this prestigious competition:

Bianca Lancia – Blanche

Awarded Gold by Singapore Newspaper

BIANCA HISTORY
Bianca Lancia, an Italian noblewoman from Piedmont, was one of the four wives of Emperor Frederick II and probably the one he loved the most. They maintained a long-lasting secret relationship and according to some historians Bianca Lancia was the only true love of his life. She was a kind and delicate person, and was constantly and discreetly present during Frederick’s life. Their marriage was celebrated the day when Bianca Lancia was dying, in order to legitimate the political climb of their son,
Manfred, who was the last Swabian King of Sicily.

BLANCHE
Pure malt ale, brewed with both barley and wheat malts. Bianca Lancia has a fresh taste, a low bitterness and is slightly acid, with a thick, creamy and adherent head. Unfiltered, unpasteurized, top-fermented and second fermentation in the bottle.

Ingredients : Water of Gualdo Tadino, barley and wheat malt, selected yeasts and hops, coriander, bitter orange peels.

Costanza – Blonde Ale

Awarded Gold by Singapore Newspaper

COSTANZA HISTORY 

Frederick II’s mother, Constance of Hauteville, was celebrated by Dante as “the great Costanza, who from the Swabians’ second gust engendered the one who was their third and final power”. Dante underlined her resoluteness on the political scene but also her refinement. She was Queen of Sicily from 1194 to 1198. However Costanza was also the name of the first Frederick’s wife: she was the eldest daughter of Alfonso II of Aragon and the first wife of Emperor Frederick II. In 1209, on the occasion of the marriage, she was crowned. “Queen of Sicily”. Therefore, our beer Costanza was created to celebrate the two Queens.

BLONDE ALE 

Pure malt ale, brewed with 100% barley malt. Costanza has a fresh taste, is slightly fruity and bitter, with a thick, creamy and adherent head. Unfiltered, unpasteurized, top-fermented and second fermentation in the bottle.

Ingredients : Water of Gualdo Tadino, barley malt, hops and yeasts.

Anais – Smoked beer

Awarded Silver by Singapore Newspaper

ANAIS HISTORY 

The mere mention of the name “Anais” reminds fragrances and inebriating scents of the Orient, gold pendants, silver grains and ribbons of purple, exotic essences of myrrh and incense, cedar fruits and mandrake plants. That is what might have thought the young
Frederick II tne very moment he met the cousin of her new wife. Indeed, Frederick II married Yolanda of Brienne, queen of Jerusalem, in November 1225 mainly for a diplomatic purpose. The emperor was fascinated by the women of the Queen retinue in particular by her cousin Anais because of her deep black eyes and her Odalisque bod which reminded memories of distant lands such as Syria, Lebanon and Cyprus Island. Yolanda was still a too young and immature woman so Frederick decided to spend the first night of his wedding together with Anais and started with her a relationship of pleasure and voluptuousness. However, Anais was a too strong-willed and indomitable woman to accept to be a pure exotic object of pleasure destined to live a life as a concubine. Fredrick considered Anais as his beautiful and elusive “flower of Syria” and when she fled and abandoned the Emperor he wrote a moving farewell lamentation in the vain wait for his beloved Anais’s return.

SMOKED 
Pure malt ale, brewed with 100% barley malt. Anais has an important aromatic profile, smoked notes, intense taste, dry, slightly bitter and with a caramel and hazelnut aftertaste due to the use of special malts. Its head is compact, creamy and adherent foam.

Ingredients : water of Gualdo Tadino, barley malt, hops and yeasts

Interview of Mr. Matteo Minelli

Owner of Birra Flea

Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?

We have just started with a young team, who is very active and excited to market our beers. Its name is Beyond Taste, You will find our products in Singapore pretty soon. We are ambitious and we are confident to catch a good market share, either in horeca business or in the best local supermarkets.

Question 2: What is the most unique and qualitative part of your products, different from competitors ?

High quality malts come from the barley which grow in Umbria and are then worked in the family farm.

Hops, yeast and sugar, are exclusively purchased from selected suppliers.

Pure water which flows from the Appenine mountains of Gualdo Tadino (Umbria)

Genuineness of raw materials and hightest standards of production innovation.

All the production of beer uses barley and wheat malt, any filtration and pasteurization process is involved. The beer is refermented in the bottle in order to preserve their original organoleptic characteristics, without the addition of chemical additives. The other raw materials, such as hops, yeast and sugar, are exclusively purchased from selected suppliers.

 3. When did you start to export your brand worldwide, and what is your development plan for the next years ?

We have started exporting our beers in 2014, we are in many european countries and some other lands all over the world.

Our mission is to increase even more our export of “made in Italy” product, which has in its soul top quality ingredients and raw materials.

They are our strong point, together with our helpfulness and devote attention to our clients.

For more information about Birra Flea please CLICK HERE:

FSP WINE, Inc. : Iconic Brands, Original and Distinctive Wines

By
Jeralyn
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0
FSP Creative Wine - Singapore Newspaper

FSP WINE, Inc. is a company of creative, wine enthusiastic, associates who design innovative products, build brands and initiate trends. They have been blending innovation, design & marketing to bring good product to life. FSP WINE, Inc. like things that are smart, look great, taste good and impress.

FSP Creative Wine Merchant offer a unique selection of original and distinctive wines. Each of their products feature hints of Terroir authenticity coupled with creative orientations.

Amaury de Sincay and Lucas Botebol are the founders of FSP Creative Wine Merchant.

Today,  FSP has 3 activities: wine maker, wine-maturation and bottling, wine-merchant.
They have a production capacity of 20 to 30 millions bottles a year. FSP can bottle any wine from France.

Very recently, FSP WINE, Inc. has joined Singapore Newspaper Wines, Spirits and Beers Competition and won six gold medals and a silver medal in this competition. Here are the list of wines that won in this competition:

RABBIT – 100% CHARDONNAY/IGP OC – 2019

Awarded Gold by Singapore Newspaper

RABBIT – 100% SYRAH/IGP OC – 2019

Awarded Gold by Singapore Newspaper

RABBIT – 100% CABERNET SAUVIGNON/IGP OC – 2019

Awarded Gold by Singapore Newspaper

CUVEE TRADITION – 100% PINOT NOIR/ IGP OC – 2019

Awarded Gold by Singapore Newspaper

 

CATHERINE DE BEAUVAIS- 100% GRENACHE/ IGP OC – 2019

Awarded Gold by Singapore Newspaper

 

BELLE CUVEE – 100% SAUVIGNON BLANC/ IGP OC – 2019

Awarded Gold by Singapore Newspaper

 

RABBIT – 100% MERLOT/IGP OC – 2019

Awarded Silver by Singapore Newspaper

FSP is a French wine-producer looking for worldwide importers and distributors. They produce a wide range of French wines from different regions, focusing on quality and awards.

Visit FSP WINE, Inc. HERE:

Champagne BILLIOT & Fils : Range of Highest Quality Champagne

By
Jeralyn
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0
Champagne H. BILLIOT & Fils - Singapore Newspaper

It was in 1896, when electricity arrived, that Eugene Billiot, a miller by trade at Ambonnay invested in the vines. He sees the wealth of his descendants in the acquisition of these lands. The grape productions are then sold to the major brands of Champagne before being kept in our name in part for the first cuvées.

Champagne BILLIOT has been in existence since 1937, the initial property belonging to Mr. Louis BILLIOT who then separates it between his descendants, brothers and sisters of Henri Billiot.

It was in 1960 that Champagne H. BILLIOT & Fils was born with Henri who invests and creates the cellars at 1 place de la Fontaine, giving access to the trade by placing us in the center of the village, then Mr. Billiot Serge who, to develop the reputation of our wines, will diversify the range and imagine our Special Cuvées.

In 1992, we joined the Company with the creation of EARL H. Billiot, then SCEV in 2010, when Serge Billiot retired, it is now Laetitia Billiot, proud to be the 5th generation who is in charge of the management of the exploitation, the production and the elaboration of our wines after 18 years of family work.

Ambonnay, one of the top 5 grand cru in Champagne, is located in the heart of the Côte des Noirs, on the southern slopes of the Montagne de Reims. Its slopes are renowned for the richness of their Pinots Noirs and Chardonnay.

Champagne H. BILLIOT & Fils operating area is 4ha 70 spread over eighteen plots all located in our village in ideal exposure since due south, we are lucky to be, on all of our cuvées, Grand Cru but also pure Ambonnay.

The grape variety of the vines is around 75% Pinot noir and 25% Chardonnay. All the work on our plots is done in a reasoned manner, always with a concern for quality and respect for ancestral environmental methods. (plowing, reasoned control, pruning using the Chablis method, etc.)

The work of our wines is done in a traditional way, without malolactic fermentation or filtration. Champagne H. BILLIOT & Fils currently produce around 38,000 bottles per year, of which production from the vine to the shipment is completely managed by us.

Very recently, Champagne BILLIOT & Fils has joined Singapore Awards 2020 and won three Gold Medals, BILLIOT wines are indeed the best quality wines.

Champagne Brut Réserve Grand Cru NV

Awarded Gold by Singapore Newspaper

It is a blend of three years of Cuvées selected on the same blending basis as the Tradition Cuvée.

Champagne Brut Rosé Grand Cru NV

Awarded Gold by Singapore Newspaper

It is a blended rosé and not a bleeding rosé, about 6% blending depending on the color of our red wine, produced by us and aged in barrels for 15 to 24 months depending on the barrels and the years.

Champagne Cuvée Laetitia Grand Cru NV

Awarded Gold by Singapore Newspaper

The first of our Prestige Cuvée, Cuvée Laetitia is a blend of Pinots Noirs and Chardonnay whose secret remains jealously guarded.

A perpetual Cuvée whose vintages from 1983 to 2012 fill its aromas with subtle and refined notes…To be tasted as an aperitif to appreciate all its finesse and voluptuousness…

Interview of Ms. Billiot Laetitia – Director and winemaker

Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?

Yes we already have an importer in Singapore, but want to develop the market and the brand.

Question 2: What is the most unique and qualitative part of your products, different from competitors ?

All our wines are Grand Cru from Ambonnay, one of the best well known place to grow Pinot Noir.

Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?

We start exporting beginning of the 1990, but still want that customers can discover a small brand with so different aromas.

 Thank you for your time and answers Ms. Billiot Laetitia !

Importers and Distributors for more information about Champagne BILLIOT & Fils please CLICK HERE 

DFJ VINHOS SA : The New Portugal, Create Wines that People Enjoy

By
Jeralyn
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0
DFJ VINHOS SA - Singapore-Newspaper

DFJ VINHOS was created in 1998, has 250 ha of vineyards, mostly in the Lisbon region. In 2008, ten years on from its foundation, DFJ Vinhos is proud of how far it has come: the Portuguese company holding one of the largest shares of the British market, equivalent to the export of one and a half million bottles annually. In just these few short years, the company has had a global impact in an increasingly competitive sector and now exports some 90% of its production, representing some 5.4 million bottles, the overwhelming majority targeting the medium segment with a highly competitive pricing strategy.

Eng. José Neiva Correia is the owner of the company and the chief winemaker, producing wines since 1974. José Neiva Correia had two training ports : Gesenheim in Germany and Bordeaux in France. This allowed him to discover different methods of production, to compare them and to be inspired later to make his own wines. Today, he is still a consultant for four competing companies (50 million liters).

At all times, José Neiva Correia, a descendant of several generations of winegrowers, has followed the family tradition. However, he has never stopped doing research, inventing ways to modernize his work and improve the quality of wines, or creating solutions for winemakers from here and elsewhere. His products respond to modern issues, both from the point of view of consumers and producers.

For 35 years, he worked with the engineer Octavio Pato, one of the best Portuguese winemakers in the 60s, 70s and 80s. With this experience and his laboratory work, José Neiva Correia learned how to analyze wine, water, earth, leaves, etc., and all this has allowed him to deepen his knowledge. He is particularly distinguished thanks to a patent he has filed for a method of disinfecting corks.

The climate in the Lisboa (Lisbon) wine region is temperate, soft, with rain and humidity during the appropriate season. However the many valleys and hills in this region give rise to the most diverse microclimates. The quality and characteristics of the soil also vary leading to different terroirs. Finally, the proximity to the Atlantic Ocean moderates the climate so that there is little variation in temperature, with moderate Winters and Summers, and the nocturnal dew leads to regular maturation.

The 200 hectares of vineyard belonging to Rui Abreu Correia, Herds., (RAC) in the Lisbon region, are prepared for mechanical grape picking (12 to 15 ha/day), in order to avoid the Equinox (September 21st), when 90% rain is predicted.

In the RAC vineyards the plants are fed with organic material produced from domestic residue. All this material is tested for heavymetals. The nutrition of the vines is done in a rational way without excesses or deficiencies. The vine’s needs dictate the dosage of water and nutrients conceded.

The final result is high quality production well above the average production in Portugal.

All the wine is made in accordance with the client’s wishes and the demands of the market in matters of taste. This results from 20 years of partnerships with foreign distributors, namely the British market, the most demanding and difficult of world markets.

DFJ uses only French oak barrels bought from Seguin Moreau and restores them in its own cooperage.

Quinta da Fonte Bela – Cathedral of the Wine

Located in Vila Chã de Ourique – Cartaxo, 80 km north of the city of Lisbon, it is a unique centennial property. Most of the buildings belong to the so-called “Cast-iron architecture” used in the second half of the 19th century by the followers of Eiffel. All the facilities were designed by engineers of the atelierof Eiffel, who at the time were in Portugal to design public works, such as the Santa Justa elevator in Lisbon and the D. Luís bridge in Porto. The owner of the Quinta at the time (António Francisco Ribeiro Ferreira) took advantage of the presence of these engineers and commissioned the plans of what would become the center of his agricultural activity. The first building came to be the cellar completed in 1897. The exterior architecture is also unique in Portugal because it is characteristic of southern France and Balearic Islands that were certainly the origin of engineers.

Also known as the Cathedral of Wine, Quinta da Fonte Bela is composed of several buildings, among which we find the headquarters of the DFJ where are the offices, a vinification center, a bottling line, warehouses, a cellar with capacity for 9.3 millions of liters, cooperage, laboratory and living room. All in a total of 17,197 m 2   and a covered area of ​​8,063 m 2 .

DFJ WINES received 564 awards in 2019 including 38 trophies and 197 gold medals. Since 2010 we won 3145 awards.

“The Eng. José Neiva Correia, owner and chief winemaker of the company, stated that: “We are very proud because it is an excellent recognition of the effort of our working group that every day strives to get the best price and quality in all our wines. They aren’t an end in themselves, but they are a strong recognition of our work, helping those who work with us around the world to get the message to their customers of the excellence of our work.”

Very recently, DFJ VINHOS SA has joined Singapore Awards 2020 and win 16 Gold Medals and 4 Silver Medals, DFJ Wines are indeed the best quality wines.

PORTADA Winemakers Selection white 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Fruity, young, refreshing wine, where you can feel the aroma and tasting of apples and citrus fruits. Very tasty, pleasant, soft wine, easy to drink, great for day-to-day.

PORTADA Winemakers Selection rosé 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Bright, fragrant, with notes of apple and ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.

CASA do LAGO white 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Aromatic and full-bodied, with notes of apple, which make this wine delicious and refreshing.

CASA do LAGO rosé 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Bright, fragrant, with notes of apple, strawberries, cherries and ripe red fruits. The tasting is delicious, refreshing, with a long, intense and elegant finish.

PORTADA Medium Sweet rosé 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Intense fruit aroma, sweet and crispy, with fresh and subtle flavors of strawberries and raspberries.

PAXIS Medium Dry white 2018 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Fruity, young, refreshing wine, where you can feel the aroma and tasting of apples and citrus fruits. Very tasty, pleasant, soft wine, easy to drink, great for day-to-day.

PAXIS Medium Dry rosé 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

PAXIS is thus, in a certain sense, an ideal state of escape from daily stress where we can enjoy a good wine reloading all our senses of pleasure.
That is why PAXIS wines are always carefully selected to offer the best price / quality / pleasure ratio. Enjoy!

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Bright light pink with aroma of ripe red fruits. Refreshing, delicious, refined, smooth, with a long, intense and elegant finish.

PAXIS RED BLEND (Bulldog) 2018 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

PAXIS is thus, in a certain sense, an ideal state of escape from daily stress where we can enjoy a good wine reloading all our senses of pleasure.
That is why PAXIS wines are always carefully selected to offer the best price / quality / pleasure ratio. Enjoy!

Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are made, using in each one half of the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

PAXIS WHITE BLEND (Bulldog) 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

PAXIS is thus, in a certain sense, an ideal state of escape from daily stress where we can enjoy a good wine reloading all our senses of pleasure.
That is why PAXIS wines are always carefully selected to offer the best price / quality / pleasure ratio. Enjoy!

A fruity wine, with notes of tropical and citrus fruits. In the tasting we feel mineral notes adding more freshness to this powerful, intense and persistent white wine. João Paulo Martins; Wines of Portugal 2016; “It is destined for the foreign market and, therefore, internally it is only available in the company itself. Very fresh and aromatic, with green and citrus notes to be present, the wine has a very evident summer side. Good volume in the mouth, acidity here well integrated to support the set, the fruit is here in evidence and works well in the set. “

VEGA DOC DOURO red 2018 – DOC DOURO

Awarded Gold by Singapore Newspaper

Vega is the brightest star in the Lyra constellation and one of the brightest stars in the night sky. With great significance during the Portuguese Discoveries period, as it was one of the coordinates that allowed navigators to calculate their course at night. DFJ VINHOS pays homage to this symbol of our collective heritage with great wines, able to guide us through a tasting full of pleasure.

Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

DFJ ALVARINHO & CHARDONNAY white 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Complex, full-bodied, fresh and tasty. The tasting is intense, with notes of apples and lemon, very persistent and refreshing. João Paulo Martins; Wines of Portugal 2016; “Good aroma, the focus goes to citrus notes here in association with light notes of white flower, more evident Chardonnay than Arinto. Good volume in the mouth, fine and with a very lively acidity, here citrus notes especially prevail, we have a exquisite white, with a highly convenient price, due to the quality. For soft-cooked fish. “

DFJ TOURIGA NACIONAL & TOURIGA FRANCA red 2018 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

GRAND`ARTE SPECIAL SELECTION red 2014 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

ALUADO white 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

ALUADO red 2019 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

ALUADO Reserva red 2017 – LISBOA REGIONAL WINE

Awarded Gold by Singapore Newspaper

PORTADA Reserva red 2018 – LISBOA REGIONAL WINE

Awarded Silver by Singapore Newspaper

Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

PORTADA Medium Sweet white 2019 – LISBOA REGIONAL WINE

Awarded Silver by Singapore Newspaper

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Clear, bright, fruity with apples and citrus fruits. It is a young, refreshing and smooth wine, easy to drink and tasty.

PAXIS Medium Dry red 2018 – LISBOA REGIONAL WINE

Awarded Silver by Singapore Newspaper

Classic method of fermentation in steel deposits, with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.

PAXIS ROSÉ BLEND (Bulldog) 2019 – LISBOA REGIONAL WINE

Awarded Silver by Singapore Newspaper

PAXIS is thus, in a certain sense, an ideal state of escape from daily stress where we can enjoy a good wine reloading all our senses of pleasure.
That is why PAXIS wines are always carefully selected to offer the best price / quality / pleasure ratio. Enjoy!

Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.

Interview of MR. LUIS GOUVEIA – Sales and Marketing Director 

Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?

DFJ VINHOS don’t export to Singapore. Our goal is to find an importer who will tell us if some of the wines we produce have the quality price that some of the consumers in Singapore like.

At DFJ we try to offer wines that give pleasure and are versatile, at the table, at a meeting of friends or at a social event.

Being Portuguese, wine is still for many of us a basic product of our diet and that is why we have a great concern with quality, but also with price.

We try very hard to find that wine that accompanies us on a daily basis. The strength of our offer is wines with excellent price, quality and recognition. In 2019 we won 564 awards, including 38 trophies and 197 gold medals.

Question 2: What is the most unique and qualitative part of your products, different from competitors ?

We have a great concern for fruity, rich, elegant and smooth wines full of taste and life.

I often give an example. Which wine should be chosen for a party of 1000 people, for example a wedding in which half are women. Also half have less than 30 years old. Only one white and one red can be chosen. How to avoid that after 5 minutes the wines don’t give pleasure and most of the guests started asking for water, juices, beers and sodas. In addition to the wine bill that someone will have to pay, there is an evident shame to realize that that detail of such an important party went very badly. A good part of our job is to innovate, to try to produce this type of consensual wines that offer pleasure and that take away some of the complexities of our life. We produce also Premium wines where the characteristics are the same but one find more richness and finesse.

Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?

DFJ VINHOS born in 1998 with the objective to export to the United Kingdom. In the UK, two of the three original partners are wine importers since the 70’s. The 3rd partner was the Portuguese oenologist in which they trusted to produce the wines to the taste of the English consumer. Since 2005, the oenologist is the sole owner of the company. Today we export 99% of more than 8 million bottles to more than 50 countries.

We plan to grow in quality and in volume. We work each day to maintain the Certification of the Quality BRC – grade AA highest level.

We plan to grow our own production, today 250 ha of vineyards certified as environment sustainable production.

We want also to increase our innovation in blends and packaging.  Because of that our signature THE NEW PORTUGAL.

Finally, one of our goals is to strengthen partnerships with our customers, who bring us information from consumers, who advise us to change, to improve what we do, who inform us about new opportunities.

 Thank you for your time and answers MR. LUÍS GOUVEIA !

Importers and Distributors for more information about DFJ VINHOS SA please CLICK HERE or email MR. LUÍS GOUVEIA : luis.gouveia@dfjvinhos.com

Nobel Chile SPA : Fine Wines with Excellent Terroirs, the leading exporters of premium wines

By
Jeralyn
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Nobel Chile SPA - Singapore Newspaper

Nobel Chile SPA has been  an innovative and traditional winery known for its fine wines and excellent terroirs since its founding more than 10 years ago, making it one of the leading exporters of premium chilean wine for the Asia Pacific Market.

As you know Chile is the land of great poets and our winery´s name comes come as a tribute for those renowned figures such as Gabriela mistral and Pablo Neruda. These Nobel Prize winners has  been our main source of inspiration when it comes to working with wines. Nobel Chile  honors these great writers, who embodied the same passion and dedication in their prose that we reflect in our wines. A good example of the work we have done isare Zaino and Soneto who got excellent reviews by the Asia Awards 2020.

Nobel Chile SPA - Singapore Newspaper

Nobel Chile vineyards are located on the Cachapoal, Maule, Rapel and Central valleys where their microclimates together with the marked differences in temperatures, during the day and night, along with the pristine skies, allows our terroirs to obtain ideal conditions for the production of several varieties of wine such as the Cabernet Sauvignon, Carmenere, Merlot, Syrah, Chardonnay and Sauvignon Blanc.

Nobel Chile cellar is located in the Cachapoal Valley where French  and American oak barrels are kept under a controlled environment. We also housed in large-scale stainless steel tanks with the latest technologies to offer our clients a  high quality product they deserve in each of our bottles.

Besides our main office in Chile, we have set up a few years ago a representation office in Beijing, China,  in order to give our customers of the Asian Pacific Market a more direct contact  and attention for any inquiries they might have regarding our wines with professionals that speak english, chinese and spanish.

Very recently, Nobel Chile recognized and awarded Seven Gold Medal and Three Silver Medal by Singapore Awards 2020. Nobel Chile are indeed the leading exporters of premium wines.

Zaino – Cabernet Sauvignon – 2017

Awarded Gold by Singapore Newspaper

Dark Inky color with touches of violet.  Intense aroma of black pepper, blackberries and cocoa. Well structure body but at the same time complex to achieve a full and lingering finish. This wine is great for a dish of Provencal Braised Beef.

Soneto – Cabernet Sauvignon – 2017

Awarded Gold by Singapore Newspaper

Soneto Cabernet Sauvignon wine has a deep ruby red color. Intense nose of strawberry, forest, liquorice and leather. Round and well-structured on the palate with notes of vanilla, chocolate and with a long lingering finish. This mosto can be a great companion for a dish of Rib eye steak with mushrooms.

Soneto – Carmenere – 2017

Awarded Gold by Singapore Newspaper

Intense inky violet color .On the nose a very earthy bouquet of tobacco, leather, dark fruit, coffee and chocolate. Well structure body  but at the same time complex to achieve a full finish. Ideal for a dish of Cuban-style roast pork or lamb stew.

Serafines – Carmenere – 2018

Awarded Gold by Singapore Newspaper

Serafines Carmenere wine has a deep red color with violet highlights. Intense nose of raspberry, chocolate, menthol and a hint of smoke. Smooth mouth entry, full on the palate and well-balanced. This mosto can be a great companion for Soused rabbit.

Serafines – Merlot – 2018

Awarded Gold by Singapore Newspaper

Serafines Merlot wine has aromas of cherry pie, ripe tomato and graphite. In the mouth it is intensive and concentrated. Very well integrated tannins, opulent and balanced berry flavors in order to achieve a persistent finish.  This mosto is ideal for a dish of Beef Tenderloin Steak with béarnaise sauce.

Relmu – Carmenere – 2019

Awarded Gold by Singapore Newspaper

Red color with reddish violets. Highlights and acute nose of blackberry, tar and bell pepper. Well round and balance wine with a smooth finish, ideal  for a dish of pastas with meat-based sauce and various grilled meats.

Relmu – Syrah – 2019

Awarded Gold by Singapore Newspaper

Red color with reddish violets highlights and acute nose of raspberry, dark fruits and pepper. Well round and balance wine with a smooth finish ideal for beef and pork dishes.

Zaino – Carmenere – 2017

Awarded Silver by Singapore Newspaper

Ruby/Violet color with aromas of ripe blackberry, dark chocolate, plums and hints of smoke, black pepper and wild herbs. Intensive and concentrated fruit flavors on the palate with smooth tannins. Full in the mouth with great structure and a wonderful finish. This wine is a great match for a dish of Sautéed veal medallions, topped with caramelized onions.

Serafines – Cabernet Sauvignon – 2018

Awarded Silver by Singapore Newspaper

Intense red color with violet highlights. On the nose persistent aromas of blueberries, tabacco and vanilla. Strong tannins on the palate with a well-develop finish, both elegant and enduring. This wine is ideal for a dish of beef fillet with Porcini and European Girolle Mushrooms.

Relmu – Cabernet Sauvignon – 2019

Awarded Silver by Singapore Newspaper

Dark ruby color with aromas of plums, cherries and figs. Well balanced wine on the palate accompany by a rich flavor. Very smooth with lingering finish on the mouth. This wine is a great match for a dish of black pepper steak.

Interview of Mr. Suan Tay Neves

Director of the Asian Pacific Market for Nobel Chile Winery

Question 1: Do you already export to Singapore ? If yes, where ?

Answer : Yes, we do export to Singapore and you  one of our brand name is Caudillo. You can find it at onestopliquor.com. However, we are open to new business opportunities in Singapore because our top winners such as Zaino and Soneto are looking right now for an exclusive importer.

Question 2: What is the most unique and qualitative part of your products, different from competitors ?

Answer : Our search has always been focused on achieving the most authentic expression of our terroirs, together  with the dedication of our winemaker in the vinification process, in order to preserve their natural style, freshness and finesse, I think I can say we have manage to obtain a product quite dfferent from other wineries and that we are very proud to offer.

Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?

Answer : We started 10 years ago, and now you can find Nobel Chile wines in almost all the Asian Pacific countries, United States, Canada, Brazil and England.  Our goal for the next 2 years plan, despite the pandemic and the worldwide reccession, is to have a steady growth of our export figures worldwide.

Thank you Mr. Suan Tay Neves for your time and answers !

For more information about Nobel Chile SPA please CLICK HERE:

Scea Chateau Haut Pougnan : Classic Wines from Bordeaux

By
Jeralyn
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Scea Château Haut Pougnan - Singapore Newspaper

Scea Château Haut Pougnan is a family estate of 50 hectares located in the heart of the Entre-Deux-Mers, on the slopes of the right bank of the Garonne river, benefiting from a superb limestone and gravel soil.  The east and south slopes are home to red wine vineyards, the western slopes remain the domain of white wines. It is the clay-limestone nature of these soils that makes it possible to obtain very fine wines with a subtle bouquet.

The red wines from Merlots (50%), Cabernets Sauvignons (40%) and Cabernets Francs (10%) reflect the trilogy of the Bordeaux grape varieties. For white wines, Sauvignon (70%), Semillion (25%) and Muscadelle (5%) give them a finesse and a prestigious bouquet. The red, robust, fruity wine has a particularly well calculated tanicity. In a very beautiful dress, it continues to please by its elegance and balance in the mouth.

The white wine is of great finesse and a remarkable bouquet. Entre-Deux-Mers of pleasure and wonderful accompaniment. The rosé wine, with a light robe and a fine nose, finishes on the palate fruity, lively and robust. White wines are tasted young. They go wonderfully with fish and seafood dishes. Rosé wines go well with hors-d’oeuvre or charcuterie. These wines evolve favorably the first two years.

The red wine aged one year in oak barrels flourishes after three to five years. The great vintages age harmoniously in cellar from eight to ten years.

Very recently, Scea Château Haut Pougnan has joined Singapore Newspaper Wines, Spirits and Beers Competition Session 4 and won Two Gold Medal in this prestigious competition:

Awarded Gold by Singapore Newspaper

Chateau Haut Pougnan AOC Bordeaux Rouge 2019 Merlots 80% Cabernets Sauvignon 20%

Chateau Les Moutins AOC Bordeaux Rouge 2019 Merlot 80% Cabernet Francs 20%

For more information visit  Scea Château Haut Pougnan  HERE:

How to adapt your business during the COVID-19 crisis

By
Jeralyn
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0
Business in Singapore

The current coronavirus pandemic is forcing businesses, big and small, to adapt. The temporary closure of brick-and-mortar stores and restaurants provides a real challenge for business owners.

However, a number of businesses are providing great inspiration by thinking of new ways to evolve and continue trading throughout the outbreak. We’ve collected some of these examples to highlight achievable steps you can take right now to tackle the COVID-19 challenge.

Become delivery-friendly

Traditional delivery services are of course nothing new. However, a number of businesses have become creative in how they’re offering their products to customers who are self isolating at home and unable to visit stores or restaurants. Small businesses can adapt their products to make them suitable for takeaway, from offering meals and food packages, to cook-at-home food kits with recipes. And, this concept doesn’t just apply to the gastronomy industry. Craft centers can put together sew/paint/mould kits to mail to customers, and retail stores can use social media to advertise and even sell items.

Getting your businesses delivery-ready involves more than just arranging the logistics. Make sure the experience is as smooth as possible for potential buyers by walking through the steps they would take themselves; is your company simple to find, is a delivery option easy to spot, are your products adapted to being sent, used or made at home? Once you’re happy with the process, you’re good to go.

Seize online opportunities

As mentioned above, being online is essential during this time. With the very limited (if any) possibility for people to even walk past your restaurant or store on the street, having an online presence is really the only way you can promote your services and stay in touch with your customers. As well as having up-to-date social media profiles, your company website should also be easy-to-use and attractive.

And, while getting your business online is a necessity during this crisis, it can also be seen as a real opportunity. Depending on the nature of your business, you can look into ways to adapt what you offer into internet-friendly services. Gyms and health companies, for example, can instead offer online workout or nutrition classes.

Similarly, a jewelry store or furniture shop can offer tutorials and webinars to house-bound clients. Cafes and restaurants can also show cook-along videos, and bars and pubs can look into offering virtual pub quizzes or parties.

Plan for the future

Preparing for the time when you can open your store or restaurant and get back to regular business again is a great way to use this period of uncertainty. To keep revenue coming in while you’re seeing fewer customers and, therefore, fewer sales, you can offer people the option to pay forward for certain services.

This can be in a simple form, by offering customers vouchers so that they can support you now, but redeem for products or services in the future. Gift certificates are also a good option to advertise at this time. You could think of bundles to offer for particular holidays that people can pre-book or reserve in advance and be given a gift certificate to send to their loved one as a physical item in anticipation.

Additionally, look into product launches or menu changes that have had to be postponed due to the COVID-19 outbreak and turn them into a pre-order opportunity. Use social media and your existing customer network to create some buzz around these launches and give people a chance to pay in advance and then look forward to the official release.

Connect locally

Staying connected to your local community and supporting in whichever ways you can is essential during this challenging time. Not only does contributing to a combined effort really go a long way in helping vulnerable people, it can also provide a great support network for you and your business.

Research initiatives and publications that are sharing and highlighting how your local network is adapting during this time. You can then contribute by sharing how your business is acting, be it with new digital products and services, or by offering gift certificates and vouchers.

It’s also important to look into how you yourself can contribute, as well. Make sure you try to support fellow businesspeople in your area by shopping locally and promoting their businesses on your social channels, where possible. If you have the resources to, you can look to the businesses who are also working with their local authorities to adapt their services into making products that are in high demand across the company. For example, some alcohol production businesses are now producing sanitiser, and a number of clothing stores have adapted to produce masks instead.

Motivate your workforce

If you’ve temporarily closed your brick-and-mortar business due to the current restrictions, and you also have a number of employees working virtually, it’s important to put a clear remote working policy in place. This includes ensuring that your staff are equipped with the tools to continue doing their jobs, or their alternative, new tasks, if the focus has changed due to the crisis. Hardware and electrical equipment is one thing to consider, but also think about digital tools and software to make the move to home office working as seamless as possible.

Encourage employees who are working remotely to set up a space in their home that is solely dedicated to work. And, try to keep motivation high by making sure there are clear communication channels which you use to check in on a regular basis.

For many businesses, given the uncertainty of this time and the nature of the business, it may not be possible to set up your workforce to continue working remotely. However, there are certain initiatives being rolled out by the government to keep the jobs of your employees safe. During this period, you can also encourage your employees to get creative in terms of how the business can adapt and change. Maybe give some of your staff ownership of a certain communication channel on social media or of a customer newsletter.

Ashleigh Grady from https://sumup.co.uk/ recently published this article.

SINGAPORE WINE MARKET TO REACH $1 BILLION BY 2021

By
Jeralyn
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0
SINGAPORE WINE MARKET

Singapore’s wine market will grow to reach US$1.4 billion by 2021, driven by consumption of premium still wine, despite the country’s punitive ‘sin’ taxes on alcohol, according to the data and research company GlobalData.

The country’s still wine category is forecast to grow at a compound annual growth rate (CAGR) of 5.2% between 2016 and 2021, while sparkling wine will also see a CAGR growth of 5.1% during the period, based on GlobalData’s forecasts.

The growth is a result of the country’s growing economy, individual’s high disposable incomes and a growing affinity towards premium wine products imported from countries such as Australia, France and Chile, according to the company.

“As the Singaporean economy continues to grow and consumer spending increases, consumers are likely to trade up to more premium offerings rather than mainstream or value wine products,” explains Ronan Stafford, Lead Consumer Analyst at the data company.

“Premiumisation opportunities are present across all wine categories, especially within the still and sparkling wine categories, given their strong growth rates.”

The fortified wine category, however, is likely to experience a slower CAGR rate of 3.2%, and for the next few years until 2021.

“Consumers within this category are less likely to trade-up to premium offerings, so manufacturers charging premium prices will need to thoroughly justify it to the consumer,” said Stafford.

Singapore, a country with a large Muslim population, levies ‘sin taxes’ on alcohol products, which will somewhat limit the growth of its wine market.

“The low private label presence highlights the premium wine preferences of local consumers in Singapore,” he added. “The fixed ‘sin’ tax on alcohol is also likely to affect the demand for cheaper private label wines, as consumers are likely to give preference to higher quality wines which better justify their higher price points.”

“Therefore, premiumization opportunities are rife within the market, given that producers need not worry about a significant presence of low-price private label products.”

Family Spirits BV : Crafted with Passion, Handmade in Belgium

By
Jeralyn
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Family Spirits BV - Singapore Newspaper

Grandsons Niels & Wouter few years ago decided to go and forage in the family garden to reproduce the handwritten recipes of their grandparents and tweak them into a series of modern aperitifs. This using the same rebellious ways as their grandparents did before them. Some sceptics couldn’t hold them back to go against the stream. Soon after, the name Kiss My… popped up.

Proud on the results they shared their work and in no time it got picked up by high-end cocktailbars and Michelin starred restaurants. From that moment on it was going strong for the brothers and it hasn’t stopped ever since.

With backgrounds in the culinary world and interior design Niels and Wouter had the perfect base to make Kiss My a succes in flavor and appearance.

As demand grew also did their ambitions. Sharing their grandparents recipes with the world is the quest they accepted.

In their early days, our grandparents were not only madly in love with each other but also with nature and how to preserve it.

Obsessed with good food, wine and spirits, they were always looking for new flavors to please their family, friends and pallets. As natures rebels, never bending to expectations, going their own way.

As time passed by the recipes got more experimental and full bodied.

From the family garden our grandfather picked fresh produce, full of etheric oils and juices, to add complexity to his aperitifs. A well balanced mix of spices and herbs gave them depth.

As their love for fine drinks grew, also did their family.

Three sons were raised with deep rooted hedonistic values.

Like the passion for great products, recipes were passed down.

Recipes that keep on bringing families together. Celebrating great food, drinks and life.

Kiss My is an atypical crafted aperitif with carefully selected wines and fine distillates at its base. It’s an atypical vermouth in the sense that we not only use herbs and spices but also fresh fruits.

Kiss My is based on the handwritten recipes, elaborated by the grandparents of the Kiss My founders Niels & Wouter Vandekerkhove. The first recipes go back to 1958 and now have been recreated into a modern aperitifs.

Family Spirits BV carefully source and select wines, distillates, herbs, spices, peels and barks, working closely with growers and  farmers to find the very best ingredients that our master craftsmen can work with.

Very recently, Family Spirits BV has been recognized and awarded two gold medal and a silver medal by Singapore Newspaper Wines & Spirits Awards 2020.

Kiss My Rhubarb – Atypical crafted aperitif

Awarded Gold by Singapore Newspaper

A succulent marriage between rhubarb, crisp rosé wine, delicate distillates and all the freshness of lemon thyme and lemon verbena. Aromas of rose and geranium and a hint of pink grapefruit take you to those hot summer nights.

Kiss My Rhubarb is a Belgian Vermouth with an infusion of rhubarb, citrus thyme and lemon breebush.

This results into a rosé vermouth enriched by the sour taste of rhubarb, the freshness of citrus and a floral hint of rose and gerarium.

It is perfect as apéritif (on the rocks), or digestive and as part of a refreshing cocktail.

Kiss My Nuts – Atypical crafted aperitif

Awarded Gold by Singapore Newspaper

The abundance of young green walnuts, full bodied red wine, rich distillates and the warm embrace of cinnamon and clove. A flashback to those great family dinners, plenty of food and drinks, and an occasional drunk uncle.

Kiss My Blackberries – Atypical crafted aperitif

Awarded Silver by Singapore Newspaper

Family Spirits BV - Singapore Newspaper

A harmonic blend of ripe blackberries, fresh white wine, refined distillates and a stubborn touch of fennel. Aromas of red fruits and anise take you to the south and make you want to polish your balls for a game of petanque.

For more information about Family Spirits BV please CLICK HERE:

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