2019 · teresa petrillo, looking out across the luminous, verdant landscape. it’ll be fairly...
TRANSCRIPT
ON TOURHenkell Piccolo kicks off its international campaign
VINOS CON VIDAA portrait of the Mía wines
PULLING IN THE CROWDSHenkell Freixenet at ProWein
EDITION 01 \ 2019THE HENKELL FREIXENET MAGAZINE
LA DOLCE VITAWE TAKE A LOOK AT THE SWEET LIFE IN ITALY
AND GIVE YOU AN EXCLUSIVE GLIMPSE OF THE MIONETTO
PROSECCO WINERY, WHERE TRADITION AND MODERNITY
GO HAND IN HAND. JOIN US AS WE DISCOVER THE ORIGINS
OF THIS INNOVATIVE BRAND AND THEIR PASSION FOR
PREMIUM QUALITY PROSECCO.
WWW.HENKELL-FREIXENET.COM
32
01 \ 2
019
PEA
RLS
EDIT
OR'
S N
OTE
DEAR READER,CELEBRATE
Over a year ago, we signed a contract to purchase 50.67 % of the shares in
Freixenet S.A. Since then, we have continuously grown into one company: Henkell
Freixenet. As the world’s leading company for sparkling wines, we have already achieved
a great deal in the past months and have celebrated some wonderful successes. We
are delighted with the dynamic that our new company is developing and are facing the
future with confidence. We still have a lot to do, as we want to realise our mutual dream
of becoming the global sparkling wine champion very soon. We have already received
a lot of positive feedback on this subject at this year’s ProWein in Düsseldorf. ProWein
is the most important global trade fair in our industry and we took the opportunity
to present the united Henkell Freixenet group at a large joint trade fair booth for the
first time.
This edition of PEARLS is just as international as the trade fair itself: Join us on
our visit to see the production of Mionetto in Valdobbiadene, Italy, learn a bit more about
our Spanish Mía wines, see a fashion show in Montenegro, have a hidden breakfast in the
heart of Sydney, go on tour with Henkell Piccolo and follow an order on its journey from
Wiesbaden, Germany to Ontario, Canada.
Enjoy discovering all of our adventures!
Kind regards,
Dr Andreas BrokemperSpokesman of the Management Board of Henkell Freixenet
CELEBRATE LIFE – THIS IS OUR OPENING MESSAGE TO YOU THIS
YEAR. BECAUSE OUR NEW CLAIM CONVEYS AN IMPORTANT MESSAGE
THAT OFTEN GETS LOST IN THE BUSTLE OF DAY-TO-DAY LIFE: LIFE IS
BEAUTIFUL! SO ENJOY THE SPECIAL MOMENTS IN YOUR LIFE. RAISE
YOUR GLASS TO THEM, BE IT IN A SMALL, INTIMATE SETTING OR AT A
BIG BASH. CELEBRATE ALL THE SPARKLE THAT LIFE HAS TO OFFER
THIS SUMMER. TOGETHER WITH US.
LIFE
54
PEA
RLS
CO
NTE
NT
01 \ 2
019
PORTRAIT: MIONETTO PROSECCO 7
SERVICE: WHAT IS PROSECCO? 13
ON THE ROAD: HENKELL FREIXENET AT PROWEIN 2019 15
CAMPAIGN: HENKELL PICCOLO ON TOUR 17
INTERVIEW: GLORIA COLLELL AND THE MÍA WINE BRAND 19
PARTY: KUEMMERLING’S CLASSIC GAMES 23
LIFESTYLE: LIVING CORAL IS THIS YEAR’S TREND 25
GLOBAL: MIONETTO PROSECCO MONTENEGRO FASHION WEEK 27
LOGISTICS: AN ORDER ON THE HIGH SEAS 31
GLOBAL: HENKELL’S HIDDEN BREAKFAST IN AUSTRALIA 35
SERVICE: THE RIGHT WINE FOR EVERY MEAL 37
RECIPE: BATIDA DE CÔCO SUMMER DRINKS 40
TREND: MIONETTO PROSECCO MEETS THE SARONG 41
GLOBAL: HENKELL POP-UP BAR 43
GOLD LABEL: OUR AWARD-WINNING PRODUCTS 45
WINE KNOWLEDGE: WHY CHOOSE RIESLING? 47
PREVIEW AND IMPRINT 48
P. 17#PICCOLOONTOUR:
ON THE SPARKLING ROADHenkell Trocken kicks off its
international campaign
P. 31FROM WIESBADEN TO CANADA:
SAILING AROUND THE WORLDA logistical challenge
P. 15 PROWEIN: SUCCESS ACROSS THE BOARDA big thank you from us!
P. 19 INTENSELY SPANISH:
FREIXENET MÍAGloria Collell is passionate about wine
P. 7 PORTRAIT:MIONETTO PROSECCOA visit to Italy
WHAT S INSIDE
76
01 \ 2
019 MASTERS
OF
PROSECCO
A Visit
to Mionetto
IN T
HE
MID
DLE
OF
THE
NO
RTH
ITA
LIA
N V
ILLA
GE
VALD
OB
BIA
DEN
E LI
ES T
HE
MIO
NET
TO W
INER
Y. T
HIS
IS W
HER
E TH
E M
AST
ER W
INEM
AK
ER F
RAN
CES
CO
MIO
NET
TO O
NC
E LI
VED
, AN
D T
OD
AY, V
ISIT
ORS
TO
TH
IS F
AB
LED
PLA
CE
GET
TO
EN
JOY
THE
DEL
ICIO
US
PRO
SEC
CO
TH
AT IS
NO
W A
N IN
TERN
ATIO
NA
LLY
REN
OW
NED
NA
ME.
TH
E PR
OJE
CT
THAT
B
EGA
N H
ERE
IN C
ASA
MIO
NET
TO IN
1887
, FU
ELLE
D B
Y LO
VE A
ND
A P
ASS
ION
FO
R VI
TIC
ULT
URE
, TU
RNED
INTO
TH
E IN
NO
VATI
VE P
ROSE
CC
O B
RAN
D T
HAT
BEC
AM
E TH
E B
EST-
SOLD
PRO
SEC
CO
IN T
HE
WO
RLD
. IN
OTH
ER W
ORD
S, IT
’S
MO
RE T
HA
N JU
ST A
PRO
SEC
CO
.
98
PEA
RLS
CO
NTE
NT
01 \ 2
019
Many rolling hills and sprawling plains characterise the
area around Valdobbiadene in the Veneto region.
“PICK OUT ANY INHABITANT HERE AND IT’S 99%
CERTAIN THAT THEY’LL BE A WINEMAKER”,
explains Maria Teresa Petrillo, member of the hospitality
team at Mionetto, on her way to Cesen, a mountain which
has Valdobbiadene at its base. It’s no wonder that grape
vines spring up as far as the eye can see here.
“WE’RE AT THE HEART OF THE CULTIVATION
AREA FOR THE GLERA GRAPE VARIETY, WHICH
IS USED TO MAKE PROSECCO. TOGETHER WITH
CONEGLIANO, VALDOBBIADENE CONSTITUTES
THE DOCG AREA”,
explains Petrillo, telling us what makes Prosecco unique.
The DOCG area consists of 15 communities, from which
13.5 tons of grapes (per hectar) are harvested annually,
but the DOC area is slightly larger. “The DOC area
comprises nine provinces. They produce around 18 tons
of grapes (per hectar) per year”, states the qualified
sommelier, adding:
“THE CLIMATE IN THESE AREAS IS PERFECT FOR
OUR WORK. FROM THE ALPS IN THE NORTH TO
THE ADRIATIC SEA, THE SUMMER TEMPERATURES
ARE PREVAILINGLY MILD.
The heat enables the grape to thrive. In late summer,
there are also significant vacillations in temperature
during the day and night, which aid in developing the
delicate aromas in the Prosecco”.
The road rolls down from the Cesen mountain to Cartizze,
a 107-hectare territory within the DOCG region. No square
metre, no matter how tough to access, remains unused
here; infinite grape vines cover the hills. “The location
and the quality of the earth offer very good conditions
for the Glera variety, which is particularly well known
for its freshness, its fruity notes and its lightness. Our
best-quality products hail from Cartizze”, states Maria
Teresa Petrillo, looking out across the luminous, verdant
landscape.
It’ll be fairly quiet in the vineyards up until the grape
harvest at the end of August, but there’s much hustle and
bustle at the winery’s headquarters. The expansion of the
winery is due to be completed and up and running before
autumn 2019. “We’re increasing our production area from
around 2,000 sqm to over 8,500 sqm. With two bottling lines,
we’ll be able to produce 9,000 bottles per hour in the future
instead of our current 5,000 bottles” says Petrillo, quoting
just a few of the impressive stats on the renovation.
1110
01 \ 2
019
“OUR HERITAGE AND OUR ROOTS ARE ANCHORED IN
VALDOBBIADENE, AND ITALY IS AND REMAINS ONE OF
OUR MOST SIGNIFICANT MARKETS.
We therefore decided to expand production here at our location”,
adds Paolo Bogoni, Chief Marketing Officer at Mionetto. The success
story of this company, which was founded over 130 years ago, and
the Mionetto brand is rding high on this renovation. “We distribute
Mionetto Prosecco in over 70 countries throughout the world. In 2018,
we were able to sell 23,9 million bottles (plus 9.7 percent). Germany,
the USA and the UK are our biggest markets, in addition to Italy. 80% of
our turnover comes from these countries alone. We are now reacting to
a constantly growing demand for Prosecco, which is also coming from
new markets, by expanding our production facilities”, continues Bogoni.
When we see the construction site, we can imagine the magnitude
that this takes on. The stainless steel tanks for storing still wine and
for the secondary fermentation are already installed. We can also
see where the bottling lines will be built in summer and the space
for visitors to make their way through the production facility on
viewing tours. “We want to show our guests how we manufacture
Italian Prosecco of the highest quality using our decades of
experience and our expertise. For Mionetto, we implement
the Charmat method to ensure that the unique aromas and
flavour notes of Prosecco are locked in. Our grapes are supplied
by viticulturists that we have been cultivating professional
relationships with for many years. These grapes are first pressed
“Up to around a decade ago, there were no clear provisions on the
conditions under which a product could be sold as a Prosecco. The
grape variety was first termed Glera in the summer of 2009. Since then,
no other grape can be used for producing a Prosecco. Victory at last!”
gently before the primary fermentation is carried out
at a carefully controlled temperature. The secondary
fermentation is executed in a fermentation tank,
once selected yeasts such as raw cane sugar or
concentrated grape must have been added.
THE SECONDARY FERMENTATION LASTS FOR
UP TO 25 DAYS FOR A FRIZZANTE AND FOR
UP TO 40 DAYS FOR A SPUMANTE.
Unlike Cava or Champagne, the secondary
fermentation is deliberately not carried out in the
bottle as the fresh and fruity Glera grape variety is
not well-suited to long fermentations over months
or even years”, explains Maria Teresa Petrillo, who has
been giving visitors to Mionetto the inside scoop on
Prosecco production for eleven years now. She is well
aware that the quality standards and manufacturing
specifications for Prosecco were not always as clearly
regulated as they are today:
Just a stone’s throw away from the production facility lies Casa
Mionetto, the former home of the founding family. The legacy that
they left behind is both visual and, overwhelmingly, tangible, thanks
to numerous pieces of memorabilia. “Despite the growth and number
of employees, which is currently topping a hundred, togetherness
and a family atmosphere reign as prime values in our company. We
work together with love and passion to make high-quality Prosecco,
just as our founding father Francesco Mionetto did. Prosecco isn’t
simply a sparkling wine for us; it’s part of the Italian culture.
PROSECCO REPRESENTS SIMPLE PLEASURES, WHETHER TO ILLUMINATE EVERYDAY LIFE OR FOR A SPECIAL OCCASION. THE MIONETTO BRAND IS PRESENT WORLDWIDE THANKS TO ITS AUTHENTICITY; IT IS TRULY AN ITALIAN ORIGINAL, AND WE’RE VERY PROUD OF THAT”, STATES PAOLO BOGONI. IN OTHER WORDS, MIONETTO IS MORE THAN JUST A PROSECCO.
PE
AR
LS
CO
MPA
NY
1312
01 \ 2
019
PEA
RLS
KN
OW
LED
GE
TREVISO
GORIZIA
VENICE
PORDENONE
VICENZA
TRIESTE
PADUA
UDINEBELLUNO
PENEDÈS
WHAT IS...
… PROSECCO?
THERE IS A HUGE VARIETY OF SPARKLING WINES: ALONGSIDE SPARKLING WINE, CAVA, CHAMPAGNE AND CRÉMANT, PROSECCO IS ONE OF THE MOST WELL-
KNOWN SPARKLING BEVERAGES. BUT WHAT IS PROSECCO, EXACTLY? WHERE DOES IT COME FROM? AND HOW DOES THE ITALIAN VERSION DIFFER FROM ITS GERMAN, SPANISH AND FRENCH COUSINS?
The Glera grape that is used to produce Prosecco comes from the North Italian region Veneto. When it comes to the finished product, we differentiate between Spumante and Frizzante: Prosecco Spumante has a fine and long-lasting perlage. Prosecco Frizzante has a lighter taste and a more gentle perlage. Both share a light, amber colour and aromas of luxuriant flowers as well as apples, pears and citrus fruits.
DOC or DOCG?DOC and DOCG are designations of origin
for Italian wines.
DOC stands for „Denominazione di
origine controllata“. This area is located
in Veneto, in the five provinces of Treviso,
Venice, Vicenza, Padua, Belluno and the
four provinces of the Friuli Venezia Giulia
region (Gorizia, Pordenone, Triest and
Udine).
DOCG stands for „Denominazione di
Origine Controllata e Garantita“ and
builds on the DOC designation of origin,
thus representing Italian wines of the
highest quality. This area comprises
fifteen communities in the Conegliano
Valdobbiadene region.
Did you know? The name Prosecco has nothing to do with “secco”, the Italian word for “dry”. Instead, it is thought that the name has its origins in the village of Prosseck, which belongs to the Italian community of Trieste.
1514
01 \ 2
019
From theory to practice: Interested visitors could
request drinks mixed just for
them from the professional
barkeeper. Alternatively,
they could pop into the
sparkling wine production
pop-up bar. Here, visitors
learned about the tools
of the trade and then
enjoyed a glass of sparkling
wine that could not have
been fresher. Thus turning
sparkling wine from a topic
to an experience at the
trade fair.
INVI
TIN
G
With
a b
right
and
frie
ndly
boo
th, H
enke
ll
Frei
xene
t was
pre
sent
at t
his
year
’s Pr
oWei
n an
d
show
ed v
isito
rs th
at la
st y
ear’s
nov
eltie
s ha
ve n
ow
com
bine
d w
ith tr
aditi
on to
cre
ate
a st
rong
gro
up.
PROWEIN
CH
EERS
Vi
sito
rs c
ould
bot
h se
e an
d
tast
e te
st th
e en
tire
port
folio
.
HENKELL FREIXENET PRESENTED A UNITED APPEARANCE AT THEIR LARGE BOOTH AT THIS YEAR’S PROWEIN IN DÜSSELDORF, GERMANY. COMMUNICATION, NEW PRODUCTS, AWARDS AND “CELEBRATE LIFE” TOOK CENTRE STAGE.
PE
AR
LS
ON
TO
UR
Ce
l eb
ra
te L
i fe
1716
01 \ 2
019
TOURING CITIES, CHILLING ON THE BEACH, GETTING TOGETHER WITH GOOD FRIENDS FOR A BARBECUE OR JUST RELAXING IN THE GARDEN WITH OUR BEST FRIEND, COME SUMMERTIME, WE TAKE TO THE GREAT OUTDOORS.
On the
Take part
now
Sparkling Road The perfect companion for these occasions?
Henkell Piccolo – the best-known sparkling wine
bottle in a handy 0.2 l format.
SINCE 1935, THE TERM “PICCOLO” HAS
BEEN REGISTERED FOR HENKELL.
THE TERM HAS ITS ORIGINS IN THE
ADVERTISING MASCOT OF A SMALL,
EAGER BUSBOY. IN THE 1960s, “PICCOLO”
DEVELOPED INTO THE CATEGORICAL
TERM FOR SMALL BOTTLES OF
SPARKLING WINE, WHICH TODAY ARE
MORE POPULAR THAN EVER.
That’s why Henkell Piccolo is going on a grand tour
this summer. With our international campaign
“Piccolo on Tour”, we invite you to experience
sparkling moments and share them with others.
We encourage Henkell fans around the world to
take a picture of your favourite drink wherever
Henkell Piccolo is a part of your lives – in your own
four walls, at an open-air concert or on holiday at
the beach.
FROM JUNE TO AUGUST, CONSUMERS IN GERMANY
ARE INVITED TO POST THEIR FAVOURITE PICTURE
ON THEIR SOCIAL MEDIA CHANNELS USING THE
HASHTAG #PICCOLOONTOUR.
The campaign is supported by extensive
communications measures around the world, from
marketing tools and PR to partnerships with social
media and influencers with a wide reach.
“With the first international campaign for our Henkell
Piccolo, we are sending our product on a sparkling
journey around the world, creating a big splash for
our ’little one’”, says Catherine Gärtner, Corporate
Communications & PR at Henkell Freixenet, summing
up the idea.
PE
AR
LS
ON
LIN
E
# Pic
colo
on
tou
r
18
PEA
RLS
MEE
TIN
G U
P
GLORIA, WHAT INSPIRED
YOU TO CREATE MÍA?
In a nutshell: my passion for wine. I had
always dreamed of creating my own
wines; something light with the fruity
aroma. I had always envisioned feminine,
confident and full-bodied wines. The
name “Mía“, which means “my wines,”
combines all these characteristics.
WHERE DID YOU GET YOUR
PASSION FOR WINES?
I grew up in a family of winemakers. As a
child, I always played between the wine
racks and barrels in our parents’ wine
store – that had a great influence on
me. As a result, I knew that my job would
have something to do with wine as well
from a very early age. After I graduated,
I gathered valuable experience with
various winemakers before finally finding
my place at Freixenet.
FREIXENET IS HOME TO A WIDE
RANGE OF WINES, INCLUDING
MEDERAÑO AND I HEART WINES,
TO GIVE TWO EXAMPLES. WHAT
DISTINGUISHES MÍA FROM
THESE WINES?
Mía is younger, Mía is fresher. Mía
caters to the tastes of modern, female
consumers in particular. The wines –
regardless of whether they are tinto,
blanco or rosado – are very fruity.
WHAT DID THE PROCESS LOOK
LIKE, FROM THE INITIAL IDEA TO
MARKET MATURITY?
The Mía product line was obviously
not created overnight. The idea was
developed during a conversation with
my colleagues at Freixenet. I get very
enthusiastic and apparently, that
enthusiasm is catching. Thanks to
the relaxed corporate atmosphere at
Freixenet, I was lucky and my idea was
heard – and I was given the opportunity
to create something very personal. I am
very grateful for the trust that Freixenet
placed in me.
SPANISH
INTENSELY THE SPANISH ZEST FOR LIFE AND FEMININITY: FREIXENET MÍA
REPRESENTS ALL THIS AND MORE. THIS YOUNG AND INNOVATIVE WINE
BRAND FROM THE HENKELL FREIXENET GROUP IS MADE WITH TYPICAL
SPANISH GRAPE VARIETIES AND MÍA’S PRODUCT LINE INCLUDES TINTO,
BLANCO AND ROSADO WINES. BUT WHO CREATED MÍA? AND WHAT MAKES
MÍA SO UNIQUE? WE ASKED THE FACE BEHIND THE BRAND, WINEMAKER
GLORIA COLLELL.
2120
01 \ 2
019
PEA
RLS
MEE
TIN
G U
P
20
THAT SOUNDS AS IF YOU’VE
PUT A LOT OF YOURSELF INTO
THE MÍA BRAND?
(laughs) That’s certainly true. Mía is a
project that is extremely close to my
heart. Right from the start, when we
created this wine, I felt it was important
to include not only the urban feel of
Barcelona but also the Catalonian
ambiance of the Penedès region and
the lifestyle of modern Spanish women
who embrace pleasure and indulgence.
I wanted to develop wines for a confident
female demographic. By working together
with my friends at Freixenet, this dream
came true. The packaging design with
its bright, colourful mosaic patterns is
reminiscent of Gaudí’s art and to me also
reflects the Spanish lust for life just as
I always dreamt it would.
ARE THERE CERTAIN OCCASIONS
OR FOODS THAT YOU FEEL CALL
FOR A GLASS OF MÍA?
I don’t really have any strict rules on
that. If it tastes good, do it! Mía wines
are uncomplicated and complement any
get-together with friends or evenings
with a few snacks. They are excellent
companions for food. SPEAKING OF BARCELONA AND
SNACKS: CAN YOU RECOMMEND
A RESTAURANT OR BAR? WHAT
CAN WE NOT AFFORD TO MISS
ON OUR NEXT VISIT?
Barcelona offers great variety. I love to
just amble around the “El Born” quarter
and let the city guide me. My favourite
restaurant in Barcelona is El Cercle. And
when it comes to wine, you can find me
at Monvinic, the best wine bar in the
world.
Mi a T i n t oMía Tinto is a full-bodied and fruity, semi-dry red wine.
With its deep red colour, this is a smooth and balanced
wine with a low amount of acid. Young and trend-
conscious wine lovers particularly appreciate this wine
with its dark blackcurrant, ripe blackberry and delicious
caramel flavours.
Mi a R o s a d oMía Rosado comes along with a fresh and fruity bouquet
of raspberry and strawberry. These aromas turn the rosé
wine into a young and lively wine with a perfect acid
balance.
Mi a B l a n c oMía Blanco is a sweet white wine. With its fine aromas
of fruity peaches, ripe apricots and sweet honey,
connoisseurs view this white wine cuvée as the perfect
combination. This is a wine with a light finish that is
exciting and enjoyable from the first sip onwards.
23
01 \ 2
019
Time
to
Play
#1
#3
#2Payday
A different kind of hipster beard
Shaky ground
AT LAST, IT’S THAT TIME OF YEAR AGAIN: ON YOUR WAY HOME, YOU CAN SMELL THE MEAT ON THE BARBECUE, AND THE SUMMER AIR SHIMMERS ON THE HOT CONCRETE. MEMORIES OF LAST YEAR’S SEEMINGLY ENDLESS SUMMER RETURN, AND WITH THEM, MEMORIES OF HOURS SPENT WITH YOUR BEST FRIENDS. THE GERMAN NATIONAL FOOTBALL TEAM DIDN’T CUT IT AT THE WORLD CUP IN RUSSIA? WE DIDN’T CARE. WE STILL PARTIED. BECAUSE WHAT REALLY COUNTS IS THE TIME WE SPEND TOGETHER. AND THIS YEAR WE’LL DO IT ALL AGAIN. ON BALCONIES, IN GARDENS AND IN PARKS. WITH THE SUN ON YOUR FACE AND A COOL KUEMMERLING IN YOUR HAND. AND FOR ALL OF YOU WHO WANT TO MAKE THE MOST OF YOUR TIME WITH YOUR BEST FRIENDS, WE RECOMMEND THESE CLASSIC GAMES:
Each player is given a bottle of Kuemmerling and puts it in front of them on the table.
The players then take turns to say the number they think is printed on the bottom of their
bottle of Kuemmerling. Our tip: Jot down the numbers!
Time to clink bottles! Drink the Kuemmerling – and quickly check which number is hidden
on the bottom of the bottle.
The player whose guess is furthest from the number on the bottom of their bottle buys the
next round of Kuemmerling.
For this game, you will need as many empty (!) Kuemmerling bottles as possible.
The challenge: To see who can suction the most Kuemmerling bottles to their face within
60 seconds. To do so, put the bottle to your lips, suck out the air and slowly push the bottle
over your mouth towards your cheeks and chin. The vacuum will cause the bottle to dangle
there – if all goes well.
The person who has the smallest beard when the time is up has to drink a Kuemmerling.
Preparation is key: First, build a tower with at least
15 bottles of Kuemmerling. Make sure that a bottle
cap always lies on top of a bottle bottom and vice
versa.
On the count of three, the first player tries to
pull out the tower’s lowermost bottle.
If the tower remains standing, the next player
takes a turn.
If the tower falls down, the player drinks a
Kuemmerling. Then you start all over again.
2524
PEA
RLS
CO
NTE
NT
01 \ 2
019
LIVI
NG
CORA
L
PEA
RLS
LIFE
STYL
E01
\ 201
9
SELE
CTE
D B
Y TH
E PA
NTO
NE
CO
LOR
INST
ITU
TE, L
IVIN
G C
ORA
L, A
LU
MIN
OU
S C
ORA
L RE
D, I
S TH
E C
OLO
R O
F TH
E YE
AR
2019
AN
D B
RIN
GS
A T
OU
CH
OF
WA
RMTH
AN
D C
OSI
NES
S, C
OM
FORT
AN
D V
IBRA
NC
Y TO
O
UR
BU
SY D
AY- T
O- D
AY L
IVES
. WE
HAV
E PU
T TO
GET
HER
TH
E M
OST
B
EAU
TIFU
L M
UST
- HAV
ES A
ND
MO
ST D
ELIC
IOU
S D
RIN
KS T
O M
ATC
H.
DOLI DRINKING BOTTLESay goodbye to plastic: This glass
drinking bottle with its colourful coat
is the perfect companion for hot
summer days, whether you’re in the
office, at the gym or taking a trip to
the countryside.
NEUBAU EYEWEAR DOMINIK RED FRONT
This summer, life through
rose-tinted glasses has
never looked so good. In
addition, these offer 100%
protection from UVA and
UVB rays.
TITAN SPOTLIGHT FLASH TROLLEY SUITCASE
No matter where your journey
takes you: You’re always on the
right track with this hard-shell
case set. You’re ready for take off!
HENKELL ROSÉThe art of French
cuvée meets German
craftsmanship: Fine
sparkling Henkell Rosé
is a refreshingly elegant
sparkling wine made of
carefully selected red
grape varieties.
LIEBESKIND BERLIN PURSE
After all, everyone has one
in black or brown. So don’t
hesitate, and keep your
notes, change and collection
of cards in this vibrant
leather purse.
ORIGINE SLIM HAVAIANAS
These espadrille-style shoes
allow you to dance the night
away with ease, no matter
how hot it gets.
FLORA FROM SOFACOMPANYThis summer, the award for the most
beautiful curves goes to this chair.
Already a favourite, it adds that certain
something to every room. So put your
feet up and relax.
MYMUESLI BERRY WHITE CHOC
Raspberries, cranberries
and white organic chocolate
combined with oatmeal and
crunchy oats are certain
to create one thing: This
summer’s tastiest muesli.
FÜRST VON METTERNICH ROSÉ
This sparkling wine made
from German Pinot Noir
wines is a particularly
special sparkling wine
experience, with defined
aromas and a fruity taste.
FREIXENET ROSÉTangy and fruity, with
cassis and blackberry
aromas, this strawberry-
red Cava has matured
in the bottle and is the
perfect light rosé for
relaxing summer evenings.
FREIXENET ITALIAN ROSÉ
Elegant, charming, lady-like:
This rosé stands out due to its
delicious red fruit aromas that
flirt with crisp apple notes and
white blossoms.
2726
01 \ 2
019
PEA
RLS
CEL
EBRA
TIN
G
BACK
AND
FORTHTHERE ARE WHISPERS IN THE AIR. GUESTS ARE BEING WELCOMED WITH MIONETTO PROSECCO AT THE ENTRANCE AND BACKSTAGE, OUTFITS ARE BEING CHECKED ONE LAST TIME. IN THE MAIN HALL, AN AUDIENCE OF HUNDREDS WAITS IN SUSPENSE FOR THE FIRST OF THREE FASHION NIGHTS TO START – AND WITH IT, THE MIONETTO PROSECCO MONTENEGRO FASHION WEEK.
2928
01 \ 2
019
PEA
RLS
GLO
BA
L
ROUND
AND
ROUND
TWICE A YEAR, COUNTLESS FASHION LOVERS ARE
DRAWN TO THE CAPITAL PODGORICA TO SEE THE
LATEST CREATIONS OF NUMEROUS DESIGNERS
LIVE IN AN EXCLUSIVE ATMOSPHERE.
In November 2018, they were not only thrilled by the looks of
designers and labels such as Edita Nimanbegu, Nina Dulovic
and Sasa Milojkovic, but also by outfits made by young
design students. In cooperation with Mionetto, the students
of a design university created 23 Mionetto looks, 10 of which
made it onto the fashion show’s runway. The dresses in
black, orange and gold captured the interest of the colour-
happy audience and thus provided the perfect opening act
for this chic Prosecco that is popular throughout the world.
The Fashion Week is the country’s largest fashion event
and as its main sponsor, Mionetto was also present off the
runway, for example with an out of home campaign, in print
advertising, TV spots and social media campaigns.
“FOR THE OUT OF HOME
CAMPAIGN, WE ORGANISED
A PHOTO SHOOT WITH THE
ORGANISER, DURING WHICH THE
FASHION WEEK’S COVER POSTER
WAS CREATED,”
says Dragana Drobnjak, Junior Brand
Manager of G3 Spirits in Montenegro
and responsible for implementing the
project, in praise of the excellent and
straightforward cooperation. This was
made possible as part of the “Opportunity
Budget” that Henkell Freixenet provides
every year for the most creative and
best marketing concept. “We use the
extra budget to continuously promote
building the Henkell and Mionetto
brands in individual countries.
Together with our partner G3 Spirits,
we succeeded in placing the brand in a
lifestyle environment and putting more
consumers in touch with the brand
here in Montenegro,” says Vanessa
Lehmann, visibly pleased as she sums
the situation up.
3130
PEA
RLS
CO
NTE
NT
01 \ 2
019
WiesbadenTHE ORDER IS RECEIVED— Via an online platform or e-mail
CHECK— We check the
• Item
• quantity of items
• availability
• prices
— Observation of the container’s load
quantity
— Check on stock and adjust the order,
if necessary
— Reply to the customer
REDISTRI BUTION— Redistribution and preparation of the
goods for loading at the respective
location
OFFICIAL ORDER ENTRY— The order is entered into SAP, the order
confirmation is sent to the customers, the
order is registered with the responsible
warehouse and haulage carrier
— The exact quantity, weight, Incoterms, loading
location and loading date are determined
— Information on departure and arrival time,
name of the ship and customs office of exit.
DOCUMENTS, DOCUMENTS, AND MORE DOCUMENTS— Documents are created for export and import:
Bill of loading, electronic documentation of excise
duty, export accompanying document for VAT,
CCI (Canada Customs Invoice)
LOADING— Loading of containers incl. securing the load
— If necessary, transfer to special containers
called reefer containers, to ensure that the
goods are not exposed to high temperature
variations in the cold months in Canada
TRANSPORT TO THE HARBOUR— Transport to the departure
harbour
— The goods embark on their three
week journey by sea to Ontario
On the
High
Seas
FROM WIESBADEN TO CANADA: MARKETING OUR BRANDS OVERSEAS AND PLACING OUR PRODUCTS ON THE SHELVES FIRST REQUIRES THOROUGH LOGISTICAL PREPARATION, AND SOME CHALLENGES NEED TO BE OVERCOME. SHIPMENTS IN PARTICULAR ARE DEPENDENT ON A LOT OF EXTERNAL FACTORS SUCH AS LOW WATER LEVELS ON THE RHINE, CONTAINER SHORTAGES, CAPACITY OF THE
HAULAGE CARRIER, LOAD FILLING AND THE AVAILABLE DEPARTURE TIMES OF SHIPS. NADINE BÖHMER, DEPUTY HEAD OF FULFILLMENT AT HENKELL FREIXENET GLOBAL, AND NICLAS LAURICH, FULFILLMENT MANAGER FOR CANADA, REGULARLY SEND PRODUCTS ON THEIR WAY AND GIVE US AN INSIGHT INTO COORDINATING LOGISTICS BETWEEN WIESBADEN AND CANADA.
Bad Kreuznach
Antwerp/ Rotterdam Hamburg
@
@
1,248 boxes fit in a
40 ft container
3332
01 \ 2
019
WITH SO MANY ORDERS THAT COME
IN AND NEED TO BE CARRIED OUT AT
THE SAME TIME, HOW DO YOU STAY
ON TOP OF THINGS? DO YOU HAVE AN
ORGANISATION SYSTEM?
NADINE: Even if a lot of things are now done
digitally, we still physically print the orders out and
put these in a file and a physical cyclical calendar.
This allows us to see which orders need to be
processed and have priority on a daily basis.
WHAT TAKES UP THE MOST TIME FROM
YOUR POINT OF VIEW?
NICLAS: For Canada in particular, there is an
unbelievably huge number of interfaces that we
need to consider. Between ourselves and the
customer, the customer and the haulage carrier,
and internally within our company. This takes some
effort in terms of communication and alignment,
which require massive amount of time, but are very
significant.
NADINE: In other countries, the general upstream
work requires the most time: checking items
and which documents are needed to export our
products to another country.
WHAT IS A REAL WORST CASE SCENARIO
FOR YOU DURING A DELIVERY?
NICLAS: In the export business, there are a lot of
worst case scenarios, to be honest – anything can
happen. It’s particularly bad when the wrong goods
wind up in the container.
NADINE: For us, a worst case scenario would
also be a container getting stuck at customs or
a ship running aground with the goods or even a
completely wrong delivery.
DISTANCE:
6,304 KM
ARRIVAL IN CANADA— On arrival in Canada, the goods are unloaded
from the ship onto lorries and brought to the
respective warehouses of our partner, Mark
Anthony Wine and Spirits. From
there, the goods are delivered to
the respective shops.
DOWNSTREAM PROCESSES— Once the goods have successfully been
shipped, we check whether the invoice has
been paid and can then successfully conclude
the order.
Ontario
Wiesbaden
Toronto
WHAT ARE YOUR PERSONAL HIGHLIGHTS
AND LOWLIGHTS?
NADINE: The order that took me about 7 to
8 months until it was finally and actually loaded.
And my personal highlight happened just recently:
successfully integrating the new free trade
agreement with all of the new regulations into our
process.
NICLAS: I am always happy when a customer
contacts me and tells me they’ve received the
goods and we can successfully conclude the
order – that’s always such a wonderful moment.
Thankfully, I have not yet had a lowlight.
WHY DO YOU ENJOY WORKING
INTERNATIONALLY? WHAT DO
YOU APPRECIATE ABOUT IT?
NADINE: Definitely the variety. Every country’s
different, which means you have to stay incredibly
flexible. There are few jobs that allow you to work
with so many different cultures.
NICLAS: The opportunity to speak different
languages at work is also something I really
appreciate in working internationally.
In addition, we are contributing to globalisation
(even if it’s just a tiny contribution) and in doing so
continuously face new and exciting challenges.
THE FULFILMENT TEAM AT HENKELL FREIXENET GLOBAL PLANS THE JOURNEYS OF NUMEROUS CONTAINERS OF WINE AND SPARKLING WINE FROM WIESBADEN TO CANADA AND MANY OTHER COUNTRIES EVERY YEAR. NADINE BÖHMER AND NICLAS LAURICH GRANT US A GLIMPSE INTO THEIR WORK.
PROCESSING TIME /
ORDER:
APPROX. 21 DAYS
ORDER VOLUME:
30 ORDERS / MONTH
3534
PEA
RLS
CO
NTE
NT
01 \ 2
019
BRUNCH
& BUBBLES
IF ANYONE KNOWS ALL ABOUT TRENDY RESTAURANTS, CAFÉS, BARS,
PUBS, SHOPS AND EVENTS IN THE METROPOLISES OF AUSTRALIA AND
NEW ZEALAND, IT’S THE POPULAR ONLINE MAGAZINE CONCRETE
PLAYGROUND.
The most exciting openings? The latest craze? The true hot spots in Brisbane,
Melbourne and Sydney? They know all of them. Henkell could not have hoped for a
better partner for their “Hidden Breakfast”than this platform that describes itself as
“a personal concierge for your social life”.
In cooperation with Henkell, Concrete Playground used a competition to give away
30 spaces for a very special brunch in the exclusive backyard location “Since I left
you”, located in the heart of Sydney. Among them were six influencers who gave a
personal perspective on the event via their social media channels and allowed fans
and followers to share the experience. A bar, a buffet, Henkell cocktails, a live DJ and
a hand-lettering artist who inscribed Henkell Blanc de Blancs bottles with the names
of the guests in a swooping font made the extensive breakfast a very special and
certainly unforgettable experience.
Go
od
Mo
rn
ing
Syd
ne
y
3736
WH
ICH
WIN
E G
OES
WIT
H W
HIC
H D
ISH
? W
E H
AVE
PRO
BA
BLY
ALL
ASK
ED
THAT
QU
ESTI
ON
AT
ON
E TI
ME
OR
AN
OTH
ER, E
SPEC
IALL
Y C
ON
SID
ERIN
G
THE
DIV
ERSE
RA
NG
E TH
AT S
UPE
RMA
RKET
S A
ND
WIN
E D
EALE
RS O
FFER
. IS
THE
OLD
RU
LE O
F TH
UM
B ST
ILL
APP
LIC
AB
LE: “
WH
ITE
WIN
E TO
WH
ITE
MEA
T A
ND
FIS
H, R
ED W
INE
TO D
ARK
MEA
T A
ND
HEA
RTY
FOO
DS”
? O
R IS
TH
AT A
N
OU
TDAT
ED N
OTI
ON
?
IN GOOD
COMPANY
WE TALKED TO KIRA SCHNÜRER, OENOLOGIST AND HEAD
OF SEKTMANUFAKTUR AT HENKELL FREIXENET, TO FIND
OUT HOW TO FIND THE BEST WINE FOR EVERY MEAL AND
WHY DIFFERENT GLASSES CAN HAVE A SIGNIFICANT
INFLUENCE ON THE AROMA AND TASTE OF A PRODUCT.
“AS A RULE, THERE IS NO RIGHT OR
WRONG WHEN IT COMES TO CHOOSING
WINES, IT’S NOT BLACK OR WHITE. IF IT
TASTES RIGHT, IT WORKS.
Having said that, we still need to take certain
components into account when we make our
decision. Both the taste of the wine and the taste
of the food influence the overall experience,”
explains Kira Schnürer.
IN PARTICULAR, THE FOOD SHOULD NOT
OVERPOWER THE AROMA OF THE WINE,
AND VICE VERSA.
Sweet and umami components in food make
wine taste harder, meaning more bitter and sour,
whilst salty and acidic foods make the wine seem
smoother and more full-bodied. This means that
we perceive the wine to be sweeter and fruitier. We
should also avoid serving wines with low acid with
foods that are very high in acid. The same applies
to serving red wines that are rich in tannins and
very dry wines with desserts. If foods are very spicy,
they should not be paired with tannic red wines, as
the wine’s taste is then often perceived as bitter. In
addition, our own, personal sensitivity to sour and
bitter notes also influences the taste.
If these starting points already sound too much
like oenological science to you, Kira Schnürer
recommends using the geographic origin of the
meal as an orientation point for selecting the wine:
“GENERALLY, IT’S A GOOD IDEA TO ALIGN
THE ORIGIN OF THE WINE WITH THE DISH’S
COUNTRY OF ORIGIN.
This is because the ingredients and the grapes grow
under similar conditions. This includes the climate,
the soil and traditions that sometimes span centuries.”
As an expert for (sparkling) wines, Kira Schnürer
can see some truth in the wide-spread rule of
thumb “white wine to white meat and fish, red wine
to dark meat and hearty foods”, even though more
and more creative cooks and modern winemakers
are disregarding it. "Here, again, your own taste
is decisive. For example, I like the combination of
smoked salmon and Pinot Noir wine a lot, even if that
sounds contradictory at first,” says the 29-year-old. In
any case, she is a fan of Burgundy grapes, she says,
as they can be matured to be light and fruity as well
as powerful and therefore offer the potential for a
number of exciting combinations.
HOW A WINE’S AROMA UNFOLDS ALSO
DEPENDS ON THE KIND OF GLASS IT IS
SERVED IN.
The shape of the glass, size and diameter of the edge
of the goblet all play a role. “Depending on the glass,
you can notice big differences in aroma and taste in
red, rosé and white wines, and of course in sparkling
wines", says Kira Schnürer. She recommends using
slim white wine and rosé wine glasses for fruity
and floral notes, which also keep the wine cool for
longer. Spicy aromas, on the other hand, can bloom
quite nicely in bulbous glasses. Red wines that are
rich in tannin are best enjoyed from glasses with a
broader chalice shape. Lighter, fruitier wines can take
more compact glasses. For red wines, Bordeaux and
Burgundy glasses are a good choice. They can cover
quite a broad range.
“ULTIMATELY, I WOULD LIKE TO RECOMMEND
STAYING ADVENTUROUS.
We can often discover surprisingly good wine and
food combinations when we leave general rules
behind ", says Kira Schnürer.
KIRA’S BASICS PAIRING WINE AND FOOD
SUMMER SALADS Pinot Blanc
GRILLED VEGETABLES Sauvignon Blanc
SEAFOOD AND FISH Dry white and sparkling wines such as Soave and Crémant
(e.g. Gratien & Meyer Crémant de Loire) and Cava
WHITE MEAT Pinot Blanc or fruity red wines (e.g. Freixenet Mederaño)
DARK MEAT Powerful red wines, e.g. Malbec and very full-bodied Chardonnay matured in barriques
ITALIAN DISHES Prosecco with starters, fruity red wines with pasta and pizza, e.g. Primitivo
ASIAN DISHES Sauvignon Blanc or Grüner Veltliner or Riesling semi-dry (e.g. Schloss Johannisberg Gelblack)
CHEESE BOARD Red wines tend to go less well with a lot of cheeses than whites, therefore:
Pinot Gris. This goes well with many fresh cheeses as well as young goat cheeses.
DESSERT Any wine that has at least as much residual sugar as the dessert itself. Dark chocolate is best
paired with powerful red wines, milk chocolate matches up well with Riesling, for example.
My tip: Umami Papua milk chocolate with sea salt and light citrus notes goes extremely well
with Menger-Krug Riesling!
PEA
RLS
SER
VIC
E01
\ 201
9
3938
PEA
RLS
CO
NTE
NT
4 CL MANGAROCA BATIDA DE CÔCO
5 CL EXOTIC PASSION FRUIT JUICE
FRESH MINTICE CUBES
PLACE THE ICE CUBES AND MANGAROCA BATIDA DE CÔCO IN THE GLASS AND FILL WITH PASSION FRUIT JUICE. DO NOT STIR. TOP WITH FRESH MINT AND ENJOY THE BLEND OF FLAVOURS.
MA
NG
ARO
CA
BATI
DA
CO
M R
UM
4 CL MANGAROCA BATIDA COM RUM
10 CL TONIC WATER1 CL LIME JUICE
PUT THE ICE IN A GLASS, FILL WITH MANGAROCA BATIDA COM RUM AND LIME JUICE. STIR AND GARNISH WITH LEMON.
Ingredients
Ingredients
BATIDA PASSION
4140
01 \ 2
019
WHETHER AS A SCARF, SKIRT, TOP OR HALTER DRESS: THIS SUMMER, THE SARONG IS EVERYWHERE. WRAPPED OR KNOTTED, THIS TRENDY PIECE OF FABRIC OFFERS MULTIPLE STYLING POSSIBILITIES.
PROSECCO
MEETS
SARONG
Which ones should you pick? This summer, fashion blogger
Kim Umlauf tells all, not just at the POS but on Instagram
as well, where she has around 80,000 followers.
HAVE WE WHET YOUR APPETITE?
Find all styles and detailed
instructions at
FOLL
OW
KIM
!IN
STA
GRA
M.C
OM
/KIM
_UM
L
Mionetto
Style
PE
AR
LS
LIF
ES
TY
LE
01 \ 2
019
A lot of occasions call for a toast: birthdays,
weddings, intimate dinners for two or traditional
celebrations such as Christmas and New Year’s
Eve. We love to celebrate the summer holidays
with a glass of sparkling wine too.
THAT’S WHY OUR COLLEAGUES AT
HENKELL FREIXENET GLOBAL AND
THEIR PARTNER MC WILLIAMS HAVE
USED THE START OF THE 2019 SUMMER
HOLIDAY SEASON IN AUSTRALIA FOR
THE VERY FIRST APPEARANCE OF THE
HENKELL POP UP BAR.
Up!
In keeping with the motto “Bring a little sparkle to your
life”, the well-loved sparkling wine brand surprised
visitors shopping at the Macquarie Centre in Sydney
and the Chadstone Mall in Melbourne by offering
them the opportunity to taste their favourite Henkell
in a stylish and relaxed atmosphere. Over the course
of two weekends, hundreds of consumers thus came
to enjoy a glass of Henkell sparkling wine.
A TOTAL OF 2,500 BOTTLES OF HENKELL
SPARKLING WINE WERE SERVED, CREATING
LASTING MEMORIES FOR ALL.
CHEERS!
Pop
PE
AR
LS
ON
TO
UR
4544
01 \ 2
019
PEA
RLS
GO
LD L
AB
ELCHAMPAGNE ALFRED GRATIEN(TOP GOLD AND GOLD)
MUNDUS VINI
Champagne Alfred Gratien Brut BEST OF SHOW (18304)
Champagne Alfred Gratien Brut Rosé (18324)
Champagne Alfred Gratien Brut Blanc de Blancs 2012 (18264) Champagne Alfred Gratien
Brut Millésimé 2005 (17290) Champagne Alfred Gratien Cuvée Paradis Rosé (18281)
THE BERLIN WINE TROPHY
Champagne Alfred Gratien Brut TOP GOLD (18304)
Champagne Alfred Gratien Brut Rosé (18324)
Champagne Alfred Gratien Brut Blanc de Blancs 2012 (18264) Champagne Alfred Gratien
Brut Millésimé 2005 (17290) Champagne Alfred Gratien Cuvée Paradis Rosé (18281)
MIONETTO( GOLD )
MUNDUS VINI
Mionetto MO Prosecco Superiore Cartizze DOCG (18341)
THE BERLIN WINE TROPHY
Mionetto Luxury Prosecco D.O.C. Treviso Extra Dry (18339)
FÜRST VON METTERNICH (GOLD )
MUNDUS VINI
Fürst von Metternich Riesling Trocken BEST OF SHOW (18346)
THE BERLIN WINE TROPHY
Fürst von Metternich Riesling Trocken (18346) Fürst von Metternich Riesling
Brut Prestige 2016 (18261) Fürst von Metternich Riesling Brut (18327)
Fürst von Metternich Riesling Extra Trocken (18345) Fürst von Metternich
Chardonnay Brut Prestige 2016 (18065)
FREIXENET( GOLD )
THE BERLIN WINE TROPHY
Freixenet Elyssia Gran Cuvée white (834635) Freixenet Cordon Negro Brut (82900600)
Freixenet Prosecco D.O.C. (18311) Freixenet Italian Rosé (832741)
HENKELL( GOLD )
MUNDUS VINI
Henkell Cuvée Unique (18254) Henkell Trocken (19009)
THE BERLIN WINE TROPHY
Henkell Cuvée Unique (18254) Henkell Brut (18352) MENGER-KRUG( GOLD )
MUNDUS VINI
Menger-Krug Chardonnay (9008)
BERLIN WINE TROPHY
Menger-Krug Cuvée Imperial white(8158) Menger-Krug Riesling (7335)
Menger-Krug Pinot (18115)
Gold Label9
44 45
• BERLIN WINE TROPHY •
NATIONAL WINE AWARD
• M
UNDUS VINI WINE AWARD •
INTERNATIONAL WINE AWARD
10 × 20 ×9
47
WHY
CHOOSE
RIESLING?
THE NEW MAGAZINE WILL BE OUT IN NOVEMBER
MERRY CHRISTMAS ...or should we say: Feliz
Navidad? We present international festive traditions
and give tips for sparkling holidays.
SEGURA VIUDAS Not far from Barcelona lies
the winery Segura Viudas, known for its prize-
winning products in Spain and beyond. Join us
on our expedition.
AUTUMN 2019
PEARLS MAGAZINE IMPRINT
HENKELL FREIXENET BUSINESS COMMUNICATION AND PR BIEBRICHER ALLEE 142 65187 WIESBADEN
T + 49 (0)611 63-0 F +49 (0)611 63-351 E PRESSE @ HENKELL–FREIXENET.COM RESPONSIBLE FOR CONTENT UNDER PRESS LAWS JAN ROCK
PHOTOGRAPHY P.14 / 15 RIGHT SIDE JESSICA STOLZ EDITING, PHOTOGRAPHY AND GRAPHICS HOCH 5 GMBH & CO. KG, BÜNDE
If you would like to give us feedback , we’d love to hear from you! Contact us at the e-mail address below.
Kind regards from the Editorial Team.PEARLS@HENKELL–FREIXENET.COM
GOOD SPARKLING WINES ARE BORN IN
VINEYARDS. THIS MAKES THE VERY FIRST
DECISION ONE OF THE MOST IMPORTANT
ONES WHEN IT COMES TO SPARKLING QUALITY.
SELECTING THE RIGHT GRAPE VARIETY IS NOT
TO BE TAKEN LIGHTLY.
The latter can be accomplished quite brilliantly with a
Riesling. We do have to admit, Riesling is a true classic with
personality, exquisite and world-renowned. But this might
be the exact reason why the king of white grape varieties is
so wilful and demanding. Riesling takes its own sweet time
to flourish. Preferably in an exclusive location, such as those
found in Rheingau, Rhinehessen and the Palatinate. The
climate there is ideal.
RIESLING IS PARTICULARLY FOND OF WARM DAYS
AND COOL NIGHTS. AND RIESLING IS PICKY WHEN
IT COMES TO SOIL AS WELL.
Riesling grapes only exhibit their best class when the soil
is deep, rich in minerals and permeable and can retain
heat. If you offer this high-quality plant a lot of patience,
care, high craftsmanship and constant control down to the
last detail, then the decision is easy. For our contractual
winegrowers and ambitious cellarers, Riesling is the ideal
wine. A challenge that they are passionately dedicated to.
Because if you treat and care for Riesling the way it deserves
to be treated and cared for, you are rewarded richly in return
with sophisticated elegance, consistently high quality and
the fine and fruity aroma so typical for Riesling which allow
us to create magnificent, single-grape cuvées. A guarantor
for a product that deserves a magnificent name.
AT THE END OF THE DAY, A SPARKLING WINE IS ONLY
AS GOOD AS THE WINE IT COMES FROM.
