Twenty-five million Indians are drinking wine as you read this piece
25 million is just 2 per cent of India’s population. And they consume a mere 1.1 million cases of wines annually (each case contains 9 litres of wines).
Market watchers predict that by 2012, 10 per cent of Indians will be drinking wine

Red wines rule the taste buds of Indians

There were only 6 Indian wineries in 2000.

Today, the number has grown to 65

Indians consume 9.9 million litres of wines annually. It will touch 18 million by 2010

A survey conducted on the members of a wine club in India showed that nearly 50 per cent of consumers were women and this segment is growing at 5 per cent every six months

There were only six Indian wineries in 2000. Today, the number has grown to 65. Around 85 per cent of these are located in Maharashtra—Nashik, Pune, Baramati and Sangli

Between them, the top five players (Château Indage, Sula, Grover, Vinsura and Reveilo) produce over 920,000 cases of wines every year—a figure projected to be 1,700,000 by 2011 as relative newcomers on the block (Pernod Ricard, Mallya’s United Spirits and the multi award-winning new brand Château d’Ori) produce a further 480,000 cases by 2011

Nearly 75 per cent of India’s population is under 25 years old, so this is an audience that is yet to really mature to wine drinking. So, nothing, not even a recession, will stop the wine industry in India from booming,” says Cecilia Oldne, Manager (International Business), Sula

The 80 registered wine importing firms in India currently bring in over 120 foreign wine labels to the country

Statistics show that the French, control 45 per cent of the imported wine market share.

But their dominance is being challenged by new world wines from Australia and Italy, which together control almost 30 per cent of the market

Source:indianwine

Wine and Art has been gaining prominence in the Metro cities in India but an art gallery in Delhi is organising an exhibition of Wine in Art by getting together a dozen promising and known artists, displaying over 40 paintings connected with wine in various forms.

‘Mile Surra Mera Tumhara’ as the title suggests, is ‘my wine meets yours,’ a rather heady way of saying- cheers, salute, salud, cin-cin, prost etc while clinking ‘my wine glass with yours’. The 41 paintings made in different media have been priced very reasonably at Rs.10, 000-50,000, a majority being on the lower to mid level a few exceptions go for Rs.75,000, according to Jaswinder Singh, the owner of Mystiq Art Gallery in D-3, Defence Colony.

‘This is an Art and Wine show that will leave you intoxicated in more ways than one. Wine in its various form is a wonderful catalyst to unite the opposites, to find common ground in debates, to make the seemingly impossible, a little possible. Its effects are heady and in moderation even Indian Wine Academy recommends it’, says Jaswinder.

‘The images are so vivid, the characters so engrossed with the wine, you would be forgiven for feeling heady! The images have a common notion of a drifting away from reality as the wine does its magic. Even though some of the characters seem to drool and appear to be tipsy, there is an innocent naivety about them,’ explains Jaswinder.

Amit Shrivastava, Andhra, Balesh Jindal, Gauri of Bhopal, Chinthala Jagadish, Rupinder, Sanjay Majumdar, Sanjay Punekar, Shridhar Iyer, Suleman, Tirthanker Biswas, Umesh Kumar Saxena are the dozen artists participating.

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Source:indianwineacademy

Riona Wines Pvt. Ltd . A 15 lakh liters capacity project started by a set of dynamic directors, lead by Mr. K.T. Mane , under a joint venture & technical collaboration with the leading Italian wine producing companies viz, Terre Cortesi Moncaro & Cantina Enzo Mecella. Our Italian allies, Mr. Doriano Marchetti & Mr. Enzo Mecella will lend a handy experience in the wine making as well as maintaining the standards as the wines in Italy

About MONTECAROTTO
Vineyards: The area of vineyards in the Cellar of Montecarotto is 800 acres of which 450 of Verdicchio dei Castelli di Jesi Classico. Verdicchio here is the undisputed king in the vine. Other varieties grown are Malvasia and Trebbiano.

Microclimate: The hills of the Castelli di Jesi are among the most vulnerable in the Marche region. Currents coming from the sea and the north, give ideal summer temperature for white wines. The soils are predominantly sandy and clay soils. The most important feature of the area is the variability of climates and soils on the foothills area.

History: Cantina di Montecarotto was built in 1972, in order to make available the premium quality vines and wines, in the vineyards and in the Cellar.

Wine Cellar: Cellar of Montecarotto aims at separate processing of grapes from different vineyards. Extreme care in working in cellar with most modern technology, soft pressing with pneumatic press ,temperature controlled techniques are aimed at creating the conditions which lead to obtain great quality of white wines

Riona Wines, a joint venture between the Sangli-based grape grower KT Mane and Cantine Enzo Mecella and Terese Cortesi Moncaro, expects to

crush its first harvest in February 2010. However, the Indo-Italian joint venture is not waiting to launch Indian wines. Instead, it is launching its Italian range of wines from the Marche region.

The joint venture wine company has begun with the marketing of imported Italian wines although Enzo Mecella, owner of the Cantine Enzo Mecella, a winery from the Marche region of Italy, said they will also import wine in bulk from their Italian locations.

This wine will be bottled at the Riona winery in Sangli, western Maharashtra. “We will make local Indian wine, preferably reds. We will also import wine in bulk from our Italian wineries and bottle it here. At the top-end, we will bring in our own bottled wines,” Mr Mecella explained.

Riona Wines, in which Mr Mane holds 64% while the balance 36% is divided equally between Enzo Mecella, owner of the Cantine Enzo Mecella, and the Terese Moncaro cooperative, will require an investment of Rs. 18 crore.

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Mumbai. A city of Dreams.

A dramatic platform of fame, fortune…eternal hope.
Exuberant. Warm. Alive.
The epicenter of powerful vibrations called India!
Mumbaai Dreamz is an ode to the common man, the real hero…Mumbaikar whose iron will and relentless energy is the true spirit of the city.
On a fateful day of 26/11 a cowardly act of terrorism tried to shatter this undying spirit and like every other mumbaikar we were left frustrated groping for the answers to such repeated abuse of our beloved city.
Hopelessly sifting through the media autopsy which followed the incidence, a curious article though brightened our spirits. Some one had suggested a numerological correction to the name with an additional “a” to ward off all the evils and make Mumbai a better and safer place to live in. Although we are a bunch of non believers, we did not loose this opportunity and…. MUMBAAI DREAMZ !!!
Whilst searching for one, we realized that we stumbled upon the answer for the other, an interesting antidote with the power of “a”.

In “Mumbaai” the son found his (Mumb)aai…mother and the foster identified his Mum(baai), M(umb)aa(i) who welcomed him with open arms, sharing all the love and warmth…treating him as her own.
The “Mumbaai D” was designed to strike an instant rapport with the common man, an average Indian.
Though the physical attributes of the wine were maintained at traditional Bordeaux, the amber color bottle was a deliberate attempt tried for the first time in India. As Indians we are brought up with the memories of this colour, as a hallmark shade of the bottle of our childhood cough syrup or the omnipresent beer bottles strewn around the neighbourhood kabadiwala. The amber, unlike the traditional green did not come with a baggage of snobbery and developed a better bond with the janata making the wine native and more approachable than her reputation otherwise.
The sheer metal screw caps signify the rawness of the metal used as utensils in traditional Indian kitchens. The bare metal also reflects the austere surface treatment of our trains, buses and other means of daily commute.
The smart neck tag however makes a statement, flaunting the style and chutzpah of Mumbai.
The labels are conceptualized to immortalize the city and freeze her images which are fast changing colours and characters. Of the two elements which describe her identity, the monuments rekindle the sense of belonging and the mode de transport reinforces the common bond which binds every mumbaikar from a jet setter to a road squatter.
The shimmering “mu” in devanagari brings out the exotic Indian flavor, a la desi tadka style.
The labels capture the shades of the city at different hours. The early morning locals trudging out of CST station, the ubiquitous BEST buses enjoying mid noon siesta at University depot and the late evening taxis hustle at Flora fountain.
The bright colours of the back label contrasts the grunge look of the front, a symbolic play of dull and bright moments of the city life. The graphic silhouette of Maharashtra marks Mumbai and Igatpuri Climbs in a lotus formation, the insignia of Indus vineyards.
Mumbaai Dreamz is first of the series acknowledging the spirit of the ordinary citizen and his contribution in shaping the character of the city that we proudly represent.
Come, unfold the Dreamz of Mumbaai and Indulge in India!

TASTING NOTES:

The “Mumbaai D” embodies the spirit of this animated city. Simple, easy, approachable yet alluring, vivid and vivacious.
Like the amazing city of contrasting colours, her distinct identity is conceived after a delicate mélange of the nobles and natives of the wine world.
At Rs 295/- MRP, “Mumbaai D” achieves the super symmetry between quality and affordability.

The Red Wine

Mumbaai red displays spicy fruit aromas with a hint of oak and cream wafers.
On the palate the wine is soft and round with restrained tannins.
Unfold the Dreamz with red meats, biryanis, robust Indian
preparations or simply enjoy on your own with just about anything.
The dreamz reveal the best at 15-17°C

The Whites

Mumbaai white exhibits grassy herbaceous notes of her parental inheritance.
The palate presents a crisp acidity and a refreshing finish.
Unfold the Dreamz with sea foods, paneer, lightly spiced Indian preparations or simply enjoy on your own with just about anything.
The dreamz reveal the best at 10-12°C

The Roses

The rosé exudes tropical fruit aromas with a hint of honey lemon.
The palate reveals a delicate silky texture and balanced fruit acidity.
Unfold the Dreamz with white meats, kebabs, medium spiced Indian preparations or simply enjoy on your own with just about anything.
The dreamz reveal the best at 10-12°C

Establishing himself as a serious, hard-working chemist, Pasteur was called upon to tackle some of the problems plaguing the French beverage industry at the time. Of special concern was the spoiling of wine and beer, which caused great economic loss and tarnished France’s reputation for fine vintage wines. Vintners wanted to know the cause of l’amer, a condition that was destroying the best burgundies. Pasteur looked at wine under the microscope and noticed that when aged properly the liquid contained little spherical yeast cells. But when the wine turned sour, there was a proliferation of bacterial cells which were producing lactic acid. Pasteur suggested that heating the wine gently at about 120°F would kill the bacteria that produced lactic acid and let the wine age properly. Pasteur’s book Etudes sur le Vin, published in 1866 was a testament to two of his great passions–the scientific method and his love of wine. It caused another French Revolution–one in wine-making, as Pasteur suggested that greater cleanliness was need to eliminate bacteria and that this could be done with heat. Some wine-makers were aghast at the thought but doing so solved the industry’s problem.
Fermentation:

In his work with yeast, Pasteur also found that air should be kept from fermenting wine, but was necessary for the production of vinegar. In the presence of oxygen, yeasts and bacteria break down alcohol into acetic acid–vinegar. Pasteur also informed the vinegar industry that vinegar production could be increased by adding more microorganisms to the fermenting mixture. Pasteur carried on many experiments with yeast. He showed that fermentation can take place without oxygen (anaerobic conditions), but that the process still involved living things such as yeast.

These were few of Pastures contributions to the world of Microbiology.
Honors and final days

His death occurred in 1895, near Paris, from complications of a series of strokes that had started in 1868. He died while listening to the story of St Vincent de Paul, whom he admired and sought to emulate. He was buried in the Cathedral of Notre Dame, but his remains were reentered in a crypt in the Institute Pasteur, Paris, where he is remembered for his life-saving work.

Pasteur won the Leeuwenhoek medal, microbiology’s highest Dutch honor in Arts and Sciences, in 1895. He was a Grand Croix of the Legion of Honor–one of only 75 in all of France. Both Institute Pasteur and University Louis Pasteur were named after him.

In many localities worldwide, there are streets named in his honor. For example, in the USA: the Medical school at Stanford University, Palo Alto and Irvine, California, Boston, Massachusetts and Polk, Florida; Jonquière, Québec; San Salvador de Jujuy (Argentina), Yarmouth and Norfolk in the United Kingdom, Jericho and Wulguru in Queensland, (Australia); Phnom Penh in Cambodia; Ho Chi Minh City in Viet Nam; Batna in Algeria, Tehran in Iran, Milan in Italy and Cluj-Napoca and Bucharest in Romania.

Statements

In his triumphal lecture at the Sorbonne in 1864, Pasteur said “Never will the doctrine of spontaneous generation recover from the mortal blow struck by this simple experiment” (referring to his swan-neck flask experiment wherein he proved that fermenting microorganisms would not form in a flask containing fermentable juice until an entry path was created for them).

Article Contributed by: ketaki Pingale

In an already crowded field of certifications for wine knowledge, add one more: the Parker & Zraly Wine Certification courtesy of Robert Parker and Kevin Zraly. While no doubt well intentioned and likely to be filled with good questions (Kevin Zraly is a renowned wine educator) it’s hard not to see this as more than yet another revenue stream in the Robert Parker empire.

Did the world need another wine certification? I’d argue no, but who knows. Perhaps people will flock to this one, especially considering the barrier to entry is so low. The first set of eight exams costs $30 apiece, or $195 if purchased together. The second level single exam is $150, and we don’t know what the third level exam will cost.

The first two levels of these exams are given entirely online which raises some interesting questions. While they are timed exams, they have no oversight. So there seems to be nothing stopping someone from taking one of these exams with a stack of books next to them to reference. Or more likely, the web version of the Oxford Companion to Wine. Undoubtedly, some people eager to have bragging rights will cheat.

Given that the third level includes a blind tasting exam with Parker and Zraly (and presumably costs more than the previous ones) we won’t have a lot of Parker & Zraly Wine Experts™ running around who don’t actually know anything about wine, but I’ll bet there will be a lot of first and second level dilettantes who will be happy to take these exams pretty much in the same way that I took the last online traffic school I attended.

It also bears mentioning that the only people who can sign up for these exams at the moment are current subscribers to Parker’s web site.

The current players in the world of wine certification include the Wine and Spirits Educational Trust, the Court of Master Sommeliers, and theInstitute of Masters of Wine. Each of these certification programs involves much more time, energy, and money to earn the right to their particular title. In the case of the MW certification I’ve heard of people spending more than $10,000 and taking several years to get there.

It will be interesting to see how, where, and when people start showing up with the initials PZWA or PZWC after their names. Will Doug Frost, Ronn Wiegand, and Gerard Basset all complete the certification to retain their titles as the most certified wine professionals in the world? (Those three are the only individuals to hold both the Master Sommelier and Master of Wine titles).

More likely a lot of Parker disciples and subscribers will simply see this as an opportunity to test their knowledge for the fun of it. Which presumably is just what Parker and Zraly had in mind.

Article credits to vinography.com

The type of wood normally used is Oak, in its Quercus petrea and Quercus pedunculata species, blended together in unique proportions according to a formula tried and tested by this company.

Garbelloto can produce casks and barrels in cherrywood (Prunus avium and Prunus cerasus), Acacia (Robinia pseudoacacia), ash (Fraxinum excelsior) and chestnut (Castanea sativa) wood, as well as other less popular species.

Timber is bought directly on forest sites and accurately selected and checked by our expert master coopers in Conegliano. Only the best timber, successfully going through the strictest tests, is used to make casks, while less suitable one is put on sale. This combined business allows us to buy very large amounts of timber all over Europe (Slavonia, France and the Balkans) at more favourable conditions, and to make casks using only the best wood.

The first essential step of any cooperage activity is wood natural seasoning. That’s the only way to grant the wood’s chemical and physical stability. Conegliano moreover enjoys a special, temperate micro-climate (source: Treccani encyclopaedia) favouring wood seasoning.

Physical, because it’s not only a question of dehydration, but also of organic substances being irreversibly transformed to grant perfect stabilization of the wood, which will not swell up again when in contact with liquids.

Chemical, because the sap looses water and its polyphenols are no longer colloidal but go into solution, becoming more pleasant and ready to be absorbed by wine, conferring it a wonderful “bouquet”

Cask

There’s a huge difference involved in making a barrel, or barrique (holding from 7 to 750L) as opposed to a cask (10hl upwards): a barrel is easy to make because it only requires one bend (the staves one) and is small in size, while a cask requires from four (in its round format) to six of them (oval format), all to be brought together, a very difficult but essential job. All casks are bent directly on fire, unless otherwise required, and can be later toasted according to customer’s specifications. Staves are bent throughout from head to bilge, without weakening the wood to make bending easier.

Heads are bent with the “double arch” method, making up a large sphere (clic) section to resist internal pressure throughout the cask’s lifetime without using expensive and unsightly cross-bars, typical of outdated building techniques.

Without this very special and difficult bending operation the heads could develop dangerous deformations and even cause serious losses of cask’s contents.

The functional and rich hooping, with galvanized steel hoops and rounded borders, completes the cask construction. All casks are lightly planed inside to make the surface smooth and help cask cleaning in the cellar. They are then finished on the outside, for a perfectly smooth and beautiful final look. The finishing includes the application of a special transpiring protective varnish and a red band on the staves head, very important not only to make cleaning easier, but especially to protect the wood where it is most vulnerable (the only spot where wood fibres are broken and exposed).

Accessories: All casks are usually built complete with:

* Wood door, cut into one special central stave on the cask’s head.

* Inox steel valve applied to the door as desired.

* Central wine taster with fixed or pull out stopcock on the cask’s head.

* Wooden saddle in water resistant wood treated with impregnating liquid.

* Glass funnel or silicone plug on the upper bunghole.

Barrels:

They are quite simple to build because of their straight ends – only staves have to be bent. They require however lots of attention in both choice of wood and toasting. They produce 225/300/350L barrels, exclusively made with staves obtained through the “split wood” method, while 450/550/750L barrels can be made either with split or sawn staves.

Split wood is required to build 225/350L barrels (barriques) because their staves are 30/32 mm thick and oak wood, unlike other wood types, won’t ensure perfect tightness if it is less than 38/40 mm thick. Greater thickness, however, will guarantee the barrel’s perfect tightness with staves obtained both ways.

All stave-wood used to make our barrels (barriques), comes from the best European production sites: Slavonia, France (Allier, Never, Vosges), the Balkans, etc.. It must meet the strictest quality control standards set by our master coopers before it is seasoned and processed (see choice of wood)Processing includes fire bending of the staves and subsequent barrel toasting, which can be light, medium or heavy. Heads are toasted separately and assembled later. Toasting is a fundamental process, because wood’s lignin is thermo sensitive and, as it modifies, it will give way to most characteristic aromas: spicy, leathery, chocolaty, smoky, etc..

The functional, rich hooping, with galvanized hoops and rounded borders, completes the barrel’s construction.

Each barrel goes through a strict double testing, with a steam test to make sure that no stave cracked during bending, followed by a water test to check the barrel’s water tightness.

Reference:
http://www.garbellotto.it

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This purpose was officially acknowledged in 1978 by the Emilia Romagna Region that, through a specific law, defined Enoteca Regionale Emilia Romagna as “the most suitable means of promoting regional wines in Italy and abroad”.

Today the association gathers 243 members: wine, balsamic vinegar and spirits producers, as well as public bodies, protection and promotion consortia, and regional sommelier associations.

Enoteca Regionale is located inside the Sforza Castle of Dozza, a little hilly village right on the “border” between Emilia and Romagna. The hallmark of this romantic medieval hamlet, whose historical roots are also linked to wine, are the paintings decorating the walls of houses, made by internationally-known artists during about 40 years of “Muro Dipinto” (Painted Wall) Biennial Art Festival.

Associated wineries are 243, ranging from the small producer who makes wine for his family and friends to large cooperatives.

Branches of Enoteca:

ENOTECA REGIONALE EMILIA ROMAGNA – CASA ARTUSI
A branch of the Permanent Collection of Enoteca Regionale dell’Emilia Romagna is now found at Casa Artusi, the wine and food culture centre opened in Forlimpopoli (FC) in June 2007.

In the wine shop a number of wines selected by Enoteca Regionale are on display and on sale, while in the restaurant most of the displayed wines can be tasted by the glass

ENOTECA REGIONALE EMILIA ROMAGNA – CASTELVETRO
The Castelvetro wine shop and bar was opened on May 29 2009. The first Emilian branch of Enoteca Regionale is located in one of the most renowned oenologic areas of the region, and is meant to be much more than a simple wine shop.

ENOTECA REGIONALE EMILIA ROMAGNA – GUSTAVINO
Riccione is one of the most important tourist cities of the Romagna Riviera and the destination of many Italian and foreign tourists. Opening a wine shop here means bringing the best wines of Emilia Romagna to people who, otherwise, would hardly get to know the oenologic treasures this land has to offer.

Reference: http://enotecaemiliaromagna.it

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Company Carpineto has four properties: Greve in Chianti (fraction Dudda – Chianti Classico), Gaville, Chianciano Montepulciano (Vino Nobile area) and Gavorrano. Greve in Chianti, located at 300 meters above sea level.

This winery believes in aging of wine in American oak barrel. Most of their commercial products are aged in barrel for at least 2 years. So I would like to discuss below effect of aging of wine in Oak wood barrels. These below explanations was been taken from Wine science by-Ronald S. Jackson.

Effects of Aging

Age-related changes in wine chemistry have long been noted. Initially, these modify cations are favourable. They result in the dissipation of the yeasty aspect and spritzy character of newly fermented wines. Subsequently, there is a loss of the fresh fruitiness of the wine. If this is accompanied by the development of an appreciated aged bouquet and smoother mouth-feel, the consequences of aging are highly desirable. To encourage these latter processes, most wine connoisseurs store wine in cool cellars for years to decades. Regrettably, most wines do not age particularly well. Most white wines are recommended to be consumed within a few years of production. Most red wines improve or retain their flavour for little more than 5–10 years. In reality, though, these views reflect professional opinion. It is often thought that most consumers prefer the fresh fruity character of young wines vs. the more general, subtle aspects of an aged bouquet. However, this may simply reflect their disinterest in aging wine, or their acceptance (or insensitivity to) the rough astringency of many young red wines. Non enzymatic oxidative reactions produce significant sensory changes during aging. This involves the transfer of an electron (or hydrogen atom) from the oxidized compound to oxygen, or another acceptor. In bottled wine, reactions involving molecular oxygen occur slowly, as oxygen diffuses into the bottle via the cork, or between the cork and the neck. Temperature, pH and the phenolic content significantly affect a wine’s oxidative potential. It is estimated that wine can combine with up to about 6 mg/litre O2 (saturation at 20 ºC) within a week or less, depending on the wine’s phenolic content (Singleton and Cilliers, 1995). Other oxidative reactions (not involving molecular oxygen) occur during wine aging, but their influence on wine fragrance and taste are little known. The presence of copper and iron ions are the best known of wine oxidative catalysts. Because the redox potential of wine declines after bottling, reductive reactions are almost undoubtedly involved in wine aging. As with other aspects of wine chemistry, determining the significance of changes is more difficult than detecting them. To establish their significance, it is necessary to show that the changes detectably impact sensory perception. Because most chemicals occur at concentrations below their sensory threshold, most changes affect neither wine flavour nor the development of an aged bouquet.

APPEARANCE

One of the most obvious changes during aging is a progressive browning. Red wines may initially deepen in colour after fermentation, but intensity slowly fades as the tint takes on a ruby and then a brickish hue. These changes result from a disassociation of self-association and copigment anthocyanin complexes (typical of young wines), the formation of new pigments (pyranoanthocyanins, catechinpyrylium, and xanthylium pigments), and the progressive formation of both tannin–tannin and anthocyanin–tannin complexes

TASTE AND MOUTH-FEEL SENSATIONS

During aging, residual glucose and fructose may react with other compounds and undergo structural rearrangement. Nevertheless, these reactions do not appear to occur to a degree sufficient to affect perceptible sweetness. In contrast, aging can affect acidity, inducing small but perceptible losses. For example, esterification of acids, such as tartaric acid, removes carboxyl groups involved in the sensation of sourness. Upwards of 1.5 g/ litre of ethyl bitartrate may form during aging (Edwardset al., 1985). Slow deacidification also can result from the isomerization of the natural L- to the D- form of tartaric acid. The racemic mixture is less soluble than the L-form. This is one of the origins of tartrate instability in wine. Isomerization also results in forming racemic mixtures of L- and D-amino acids (Chaves das Neves et al., 1990). The potential significance of the toxicity of the d-amino acids is unknown. It is probably negligible due to the small amino acid content in wine.

FRAGRANCE

Whereas studies on aging in red wines have concentrated primarily on colour change, most research on the aging of white wines has focused on fragrance modify cation. Flavour loss, especially in young white wines, is associated with changes in their ester content. Other known sources of reduced fragrance involve structural rearrangements in terpenes and volatile phenols.

Bibliography
Wine science by-Ronald S. Jackson.

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History:

In 1950, Cantine Cooperative Riunite della Provincia di Reggio Emilia (United Cooperative Wineries of the Province of Reggio Emilia) was established. The Cooperative would not only reflect the outstanding wine produced in agricultural Emilia, but also a desire to join forces which transformed small village wineries and individual wine producers into a business of international standing with sound financial foundations. Year after year, the hard work and perseverance of people from the Emilia region enabled Riunite to become a large business with 1,500 members, 5 grape crushing plants and one of the most modern bottling plants in the world. By expanding its corporate base, Cantine Riunite has since gone on to embrace partner producers that work in some of Italy’s best-known winemaking areas. It is a strategy that has allowed Riunite to make its mark on the Italian, European and international markets with a wide range of products that represent the time-honoured winemaking tradition in Italy, and Emilia in particular.

Structure of company:

Cantine Riunite is a world leader in the production of Lambrusco and sparkling Emilian wines. It is the world’s greatest exporter of Italian wine. Lambrusco Riunite is sold in over 50 countries, in some of which (such as the US) it has been a symbol for Italianness and quality sparkling wine for decades.

Established in 1950 when a core of contributing partners joined forces, Cantine Riunite is now a cooperative with over 1,500 members and a turnover in excess of 100 million Euro. Moreover, it is the first Italian wine producer to obtain UNI EN ISO 9002 certification for its entire production process.

Each year, 70 million bottles leave the plant in Campegine in the province of Reggio Emilia, bound for Lambrusco and Riunite wine enthusiasts who are now scattered across five continents.

Grapes varites:

“An Emilian wine, bright red in colour, sparkling, made from the grape variety of the same name” reads the Zingarelli Dictionary of the Italian Language under the entry for Lambrusco. In actual fact it would be more accurate to state “grape varieties of the same name”, because at least six different types of Lambrusco are cultivated. Added to which are all the grape varieties such as Ancellotta which are traditionally an integral part of the blend of many Lambruscos.

Added to the grape blends typically found in Lambrusco, Grasparossa, Marani, Sorbara, Salamino, Foglia Rossa and Maestrelli are all the cultivars traditionally found in Emilia and -indeed Italy’s- winemaking culture. They form part of the wide range of wines produced by Cantine Riunite, and include Chardonnay, Merlot, Malvasia and Cabernet.

Three main types of Lambrusco appelation:

Lambrusco di Sorbara contributes 14% of total sales.
Lambrusco di Salamino 17%
Lambrusco di Grasparossa 14%
Market Share:

In Italy Company has 56% sales of their production and rest of the production is exported. USA is the main market contributing 24 % sales of the production and then Europe which contributes around 16% mostly dominated by Germany. Latin America has 3% sales and rest of the world around 1%. The export department is working for exploring new market like Brazil, China, Mexico, India and Eastern Europe. In USA Reunite is present and leader in semi sparkling wine market from last 40 years.

In Italy they have 19% sales in restaurant, boutiques. Direct sales about 7%, discount about 10%, Private label around 5% and Supermarket about 60%.

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