Zenato a family owned winery founded in 1960 by Sergio Zenato is back in India with VBev . They are known to make the finest wines from Lugana and Valpolicella Classico, two key territories in the Veneto region. The wines were launched in the presence of Mr Marco Milani, Zenato's brand ambassador who was on a visit to India.
Founder Sergio Zenato is a pioneer from the Lugana region and the foundation of the winery is from exceptional quality wines that he produced from the Trebbiano di Lugana. Their Lugana vineyards are known to have the oldest vines in the region. He was the first to age Trebbiano in oak which at the time was unheard of. He was also one of the first producers to revive the Ripasso method in the nineties. Zenato is among the most awarded Italian producers for Amarone and Ripasso today.
Sumedh Singh Mandla, Chief Executive Officer, VBev on the occasion said: “We at VBev are committed to bringing the finest wines from around the world to the Indian sub-continent. Zenato stands testament to the best that fine Italian wines can offer, their Amarone and Ripasso are some of the best from the region. Zenato wines we believe will find the perfect pairing with fine dine Italian and Indian cuisine, two of the top cuisines preferred by the Indian consumer. The Zenato Amarone della Valpolicella Classico DOCG is a complex yet elegant wine with a velvety structure, it has received 90+ ratings from all top critics year after year to make it one of the most appreciated
Amarones today. Zenato Ripassa Valpolicella Ripasso Superiore DOC, a wine greatly connected to Amarone offers great value for the fine wines from Valpolicella. To complete the portfolio, we also have a Soave Classico and Bardolino from Zenato’s portfolio that represent two additional historical regions in Italy. They offer light, refreshing wines that can be enjoyed as an aperitif, antipasti or with kebabs.”
Marco Milani, Brand Ambassador – Zenato said: “Arriving in India after traveling across Asia Pacific was a big surprise, it suddenly felt like home. India and Italy have a lot of cultural commonalities, I hope that our countries can continue to grow closer in the future. I believe wine can contribute to strengthening this connection and we are confident that VBev our partners in India will be successful at achieving this. We have the same vision of sharing and developing knowledge about the region and Italian wines and committed to the long-term position of Zenato in the Indian market. I am optimistic that the Zenato Amarone and Ripasso will do very well; its full body, complex aromas, intense flavours and strong character will find great acceptance with the Indian consumer.”
Zenato Soave – Rs 2,290
Zenato Bardolino – Rs 2,290
Zenato Ripassa – Rs 4,990
Zenato Amarone – Rs 10,900
The Copitas team of Four Seasons Hotel Bengaluru showcased a first ever preview of their cocktails in Mumbai during the festive season. Ahead of the momentous opening of this chic destination bar in Bengaluru, this very special takeover was a preview of this stylish new addition to Garden City’s nightlife.
From their base at AER, one of Mumbai’s most celebrated bars, located in Four Seasons Hotel Mumbai, the core team of 5 from Copitas showcased their prized cocktails as a never seen before, must-try experience. Copitas is the soon-to-be-unveiled, atmospheric bar at Level 21 at the newest luxury hotel in Bengaluru. Slated to become an address for those who wish to be seen unwinding in style, this high energy address will serve cocktails with a Bengaluru flair.
“We’re delighted to have team Copitas join us at Four Seasons Hotel Mumbai and are stoked that they showcased their signature cocktails at AER for the first time ever, ahead of the bar’s opening in the Garden City. Through the week-long showcase of our craftsmen behind the bar, from both our hotels in India, our guests enjoyed handcrafted cocktails that are rooted in innovation and traditionalism; all the while, playing up local ingredients and influences from Mumbai and Bengaluru”, said Ashwin Mathur, Hotel Manager, Four Seasons Hotel Mumbai.
The Copitas takeover of AER was the stage for a playful combat of the two Bacardi Legacy Champions - Abhishek Shevade from South and Harish Subramanian from West, both cherished Four Seasons craftsmen. Their cocktails are as below respectively
UTSAVAA : 'Utsavaa' is a tribute to the festive spirit. And, to the committed bartending fraternity. During festive celebrations, when there is joyous laughter on the floor and the clink of glasses, there’s never a moment to wind down the spirited bar teams shaking it up, tirelessly….all along, with their winning smiles and steadfast vitality.
A tantalising medley of Pineapple Cordial, Homemade Vanilla syrup, Bacardi Carta Oro and Prosecco, got our bartending wizard Abhishek Shevade the winning title at the Bacardi Legacy Championship from South India.
TURTUK : ‘Turtuk’ is the last Indian outpost before Pakistan. A land marked by the jaw dropping beauty of a complex terrain - bountiful apricot trees, free-flowing rivers, stoic mountains, deserts and plains. A land as beautiful as its people - resilient in their beauty and strength, having lived to overcome the ravages of partition. This cocktail is a tribute to the unflinching spirit of mankind. A melange of fragrant Apricot Brandy reminiscent of the apricots of Turtuk, Antica Formula, Bacardi Oro, Angostura Bitters and a flourish of rice wine vinegar.
Harish Subramanian, winner of Bacardi Legacy Championship from the Western region doffs his hat to the beauty and strength of the people in Turtuk. ( Excerpt from a release)
Glenfiddich, the world’s most awarded single-malt whisky continues to push boundaries of experimentation with the never seen before single-malt curation- ‘Glenfiddich Experiments’. The ground-breaking initiative is a result of collaboration between Glenfiddich and Malabar Secrets, a niche state-of-the-art natural spice flora extracts brand. Glenfiddich has reinvented the norm and redefined the single malt serve in India with Glenfiddich Experiments.
The event was hosted at Mumbai’s first members’ only workspace and social club, The A. Romil Ratra, CEO at The A and a leading hospitality veteran co-hosted the evening with Angad Singh Gandhi, India Brand Ambassador, Glenfiddich. Building on the experimentative spirit of Glenfiddich, the culinary team at The A curated an exclusive menu by integrating select local herbs and spices, taking inspiration from the essence of 3 elixirs, i.e. Sweet Obsession, Dufftown Confluence and Bittersweet Symphony and finished the experience with a global appeal.
The ‘Glenfiddich Experiments’ experience re-defines the rules of traditional single malt serve by exploring and handpicking exotic ingredients that are specialties of India’s diverse landscape and bringing them to magically fuse with Glenfiddich’s best. Carefully curated by the Glenfiddich India Brand Ambassador, Angad Singh Gandhi, the highlight of these serves are the specially designed elixirs that uplift the sublime Glenfiddich 12-year old to even greater heights. Comprising of three exceptional elixirs- Bitter Sweet Symphony, Dufftown Confluence, Sweet Obsession that have been formulated by bringing together fine ingredients such as the fragrant Mysore jasmine, spicy Malabar clove, Kerala black pepper, cinnamon from the Western Ghats, bitter orange from Nagpur, the Kashmir peach, spiced coriander from Karnataka and other unique handpicked spices to create the perfect background for aromatic elevation.
“Glenfiddich as a brand believes in breaking whisky rules and challenging traditions, we believe in the philosophy of what can’t be done, must be done at the Glenfiddich distillery. Our collaboration with Malabar Spice to launch ‘Glenfiddich Experiments’ is in sync with our history of seeking the extraordinary and continue to bring out revolutionary offerings.” said Payal Nijhawan, Head of Marketing, William Grant & Sons India.The Glenfiddich Experiments menu is a celebration of thoroughly researched recipes with ground-breaking experience and innovative additions that promise to be a revolution for single-malt lovers. (Excerpt from a release)
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