India is a trillion dollar economy with a total population of 1.1 billion people. One has only to take a short trip to the country to experience first hand the increased growth and prosperity that has taken over the Indian economy. Whether it is the overwhelming presence of call centres and other outsourced service jobs, the increased number of universities and institutes to train its people or the plethora of day labours working on improving the business and transportation infrastructure, one can feel the progress that abounds in this country and its people.

The economy of India is the eleventh largest economy in the world by nominal GDP. And the fourth largest by purchasing power parity (PPP). In the 1990s, following economic reform from the socialist-inspired economy of post-independence India, the country began to experience rapid economic growth, as markets opened for international competition and investment. In the 21st century, India is an emerging economic power with vast human and natural resources, and a huge knowledge base. Economists predict that by 2020, India will be among the leading economies of the world.

India was under social democratic-based policies from 1947 to 1991. The economy was characterised by extensive regulation, protectionism, and public ownership, leading to pervasive corruption and slow growth. Since 1991, continuing economic liberalisation has moved the economy towards a market-based system. A revival of economic reforms and better economic policy in 2000s accelerated India’s economic growth rate. By 2008, India had established itself as the world’s second-fastest growing major economy. However, the year 2009 saw a significant slowdown in India’s official GDP growth rate to 6.1% as well as the return of a large projected fiscal deficit of 6.8% of GDP which would be among the highest in the world.

India has emerged as one of the fastest growing markets for wine on the global map with a population of 1.1 billion. The per capita consumption of wine in the country was estimated at around 9 ml in 2008, indicating huge potential for growth in the coming years. Various factors such as favourable government policies, increasing disposable income, amplified wine marketing and influence of western culture are helping to drive India’s wine consumption. India’s main wine consuming market lies in the cities of Mumbai, Delhi, Bangalore and the state of Goa. These cities are expressing significant growth in consumption of imported wines. This trend can be an effect of wine becoming a cultural symbol of refinement, affluence and sophistication for many, and particularly those exposed to Western lifestyles. The expatriate community is sizeable and there is a significant tourist market. The growth of tourism market has help drive the alcohol market especially wine has experienced immense growth in recent times, driven by the influx of foreign companies, expatriates and tourists.

- Kunal
© 2010

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

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

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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Region: DO RIAS BAIXAS APPELLATION

The Rias Baixas appellation began in 1980 on October 11 when the denomination especifica albarino was legally established and recognized by the Spanish state in Galicia. In the period between the years 1987 and 2001, the number of growers rose from 492 to 5,059 the number of wineries increased from 14 to 161 and the surface vineyard area expanded from 237 hectares to 2,408 ha.

These lands are lowlands, generally situated at an altitude of less than 300m, close to the sea and the lower stretches of rivers, which bring about Atlantic climatic conditions with mild temperatures and extensive rainfall and a drier period during the month of summer. Rainfall is around 1500 mm/year; with average temperature of 18 degree Celsius and 75 to 80 % humidity. These climatic characteristics combined with the appellation’s soil types- poor, acid and loose sandy soils- provide the grapes with their individual, fresh and aromatic character. The mother rocks of these vineyards are the granite rocks which are covered with superficial covering of soil up to 15 cm; having PH around 5. Polyclonal variety of Albarino is grafted mainly on R110. Albarino is more famous than the appelation Rias Baixas, so everybody can call a wine by albarino; this is one of the weaknesses of the DO whereas it is a DO with 3500 ha only.
BODEGA PAZO DE SENORANS

The Pazo de Senorans is located at Vilanovina in the Pontevedra town of Meis, in the Salnes area, which is one of the Rias Baixas appellation’s sub-zones. The manision, which is owned by the husband and wife team of Soledad (Marisol) Bueno and Javier Mareque; took on its wine-producing role in 1989, although the estate had been growing grapes of 100% albarino variety (which now covers 14 hectares) since the beginning of the 1980s which has a present age of 30 to 40 years old.
They have strict restriction on the yield of the grapes up to 6000kg/ha where as DO permits around 12000 kg/ ha. For multiplication of vineyard; scion (plant material) is selected from the good mother vines in their vineyards itself on the criteria of quality which are further multiplied in private nurseries in France. Vineyards are installed on pergola or emparrado system of training where plant population is maintained to around 800 to 3000 plants/ha. They have installed irrigation systems but they don’t use them regularly. After every 3 years PH and deficiency of magnesium and potassium is corrected. For canopy management only pruning is practiced according to the training system; they never practice any kind of green pruning or pre- pruning.

They have 500 different parcels, so for determination of maturity they check the weight of the berries, malic acid, tartaric and sugar parameters and search for equilibrium. Harvesting period is in between 5 to 20 September. Sometimes there are possibilities of post harvest diseases like milidium.

The annual production capacity of this winery is about 400000 litres of wine but the actual production is 450000 bottles. They have four commercial brands of wine in national market and two distilled products from marc. Pazo Senorans selection de anada (vintage selection) is an albarino made up of a selection of grapes with higher alcohol levels and greater acidity, Albanino is a harmonious blend produced at the winery from different plots. There are about 12 to 15 family persons working in this winery. Clarification is done before fermentation with cool temperature. Fermentation at 18°C, and when the grape is too much acidic they leave the malolatic to happen.

Tasting reports of products:

Pazo de Señorans 2008, alcohol 12%, fruity/floral, price around 12 euro, at bodega and 18 euro at restaurants.
“Seleccion de añada” 2004, 36 months over lies, price around 35 euro.
“Sol de Señorans” 2006 fermented in inox and aged in oak for 6 months; price about 29 euro.

They have a commercial office within the winery which works for national and international sales organized by two people. They do conduct promotion and advertisements periodically. Means of advertisement and publicity is carried by news papers – media and magazines. For promotional activities, participation in fairs is done, also specialized vehicles are sent, to magazines like Wine Spectator, with wines to taste and evaluate. They do have external Support for promotion or publicity from government, DO and etc. They are part of an Exporting consortium called ‘Wineries with Soul’. Five cellars from different regions are associated to exchange knowledge and to help each other to export. They conduct marketing research and allow around 10 % budget for marketing.

Their annual sales are 20% in Galicia, 45% rest of Spain mainly big cities and 35% for export for 32 countries. Main national destination for sales are South coast, Barcelona and International are EU, Porto Rico. Fall in export and high restaurants margin is one of their major problems. Biggest challenges are to make a brand of quality wines. Their future plans are not to expand but to maintain the high quality brand. Main competitors are DO Rueda, with the wines from verdelho that has a nice aromatic character and cheaper than albarino.

BODEGA MARTIN CODAX

The Martin Codax winery was founded in 1986 in Cambados, the capital of the “Salnes Valley”; by a group of winegrowers. It has 274 shareholders and 300 grower’s associated. The company owns 40 ha vineyards and growers contribute around 450 ha (Only albarino variety).

Polyclonal of Albarino grafted on R110, couderc 3309, 196-17 rootstock. They send the scion material to nurseries at Rauscedo in Italy to graft and multiply. Yield per ha is limited to 8000 kg for quality control. Plant density is restricted to 800 plants per ha which are trained on emparado or pergola system. They allow spontaneous vegetation as cover crop. Strict maturity indices are considered and analyzed before harvesting.

Clarification of the must with enzymes and cold temperatures is done before fermentation. Fermentation is carried out at 18°C with natural yeasts for 15 days. They do “pie de cuve” in 5 tanks and then they use the same colony of yeast for all the wines. During post-fermentation sometimes they do malolactic in percentage of wine. The acidity (malic ) is usually high.

Tasting report of products:

Alvariño 2008 100% malolactic, 12,5 alcohol, price about 10 euro.
“Organistrum” part of fermantation was in French barrel , batonage and malolactic in barrel; price about 16 euro.

The company has a marketing office for national and international sales organized by four people. Means of advertisement and publicity are news paper, media, magazines, specialized media in wine, brochures. Participation at international fairs like Vinexpo, Alimentaria (barcelona), Prowine. External Support for promotion and publicity is from government, DO and etc. They conduct marketing research before introduction of new brand or a product; but they don’t have any fixed decided percentage of budget allocated for marketing. Distribution channels and selling points are mostly HORECA, 53% Spain and 47% export. For hotels, restaurants, Pubs they have modified their packaging labeling in attractive and appealing way. They have different brands for HORECA and supper market.
ANALYSIS AND RESULT

The Pazo de Senorans is a 3 times smaller winery then Martin Codax; which make them easy to manage their own vineyards to make estate quality wines which has helped them to developed good reputation in national market. They have smaller limits for yield while Martin Codax has comparatively high yields per hectare.

Martin Codax has allocated funds for preparation of experimental vineyards which help them try different trellis system and cultural operations. Martin Codax has wide range of product and brands for different market. They have very professionalized people dedicated for naming of a brand, packaging and labelling; this has helped them to establish their brand in national and international market. The company applies an efficient manner of working that has led it to become leader, constantly expanding at international level, swiftly anticipating the trends and demands on today’s markets.

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Region: Douro and Porto

Established in 1756, the Port Wine-producing Douro region is the third oldest protected wine region in the world after the Tokaj-Hegyalja region in Hungary, established in 1730 and Chianti 1716. Port wine (also known as Vinho do Porto, Porto, and often simply Port) is a Portuguese fortified wine from the Douro Valley in the northern provinces of Portugal.[1] The reaches of the valley of the Douro River in northern Portugal have a microclimate that is optimal for cultivation of grapes important for making the famous Port wine. The region around Pinhão and São João da Pesqueira is considered to be the centre of Port production, and is known for its pictures que quintas—farms clinging on to almost vertical slopes dropping down to the river. The demarcation of the Douro River Valley includes a broad swath land of pre-Cambrian schist and granite. Beginning around the village of Barqueiros (located about 40 miles (about 70 km upstream from Porto), the valley extends eastward nearly to the Spanish border. The region is protected from the influences of the Atlantic Ocean by the Serra do Marão mountains. Vineyards are located at 100 to 300m from sea level with annual rainfall about 600mm. The area is sub-divided into 3 official zones-the Baixo (lower) Corgo, the Cima (higher) Corgo and the Douro Superior.

Winery: Quinta do Seixo

Situated in the sub region of Cima-corgo, in the heart of the Demarcated Douro Region, Quinta do seixo has an estate of 99 hectares, 65 of which are planted. It is one of the biggest Sogrape’s properties in this region and it produces Porto Wine and Douro DOC.

Principle root stocks R99,R110,SO4,1103P are grafted with Toriga National, Toriga Roriz, Tinta Boroca, Tinta Fémia (bresiliena) and material polyclonal only for Toriga National (8 clones). In old parcels; varieties are mixed but in new parcels its monovarital. Plant density is about 3000 plants/ha in old vineyards and about 4000-6000 plants/ha in the new plantation; with a north south exposition. Old parcel have cordon double training system but in new parcel guyot system is used. They don’t irrigate their vineyards but they use correct soils with potassium and PH level. They allow cover cropping in vineyards. Harvesting starts around 18 to 20 September. Yield is restricted to 3000kg-3500 kg/Ha. Powdery mildew, Oidium, Cicadela is some important diseases.

This wine cellar is equipped with the most advanced technology of vinification. Here one can observe the work of the robotic lagares simulating the rhythmic movement of men’s feet and allowing a higher control of the procedure. This system represents an excellent compromise between the advantages of both traditional and modern methods. Production of grapes is around 300 to 350 tones. The winery crushes about 80 to 120 tonnes of grapes per day during harvesting.

During pre fermentation; maceration for Porto wines is 28-30° and Douro wines is 25-28°C. For Porto wines fermentation in the “lagares” for 2 to 5 days and for D.O. Douro wines fermentation within the tanks. White, ruby, tawny porto; Old tawny porto (10,20,30,40 years); Vintage; LBV; Sandeman Founders reserve porto; Sandeman Imperial Reserve Porto are different types wines produced in this estate.

Tasting report of products:

1) Sandeman Apitiv Porto (white Porto): Nose: white flower; cork: good equilibrium,

2) Sandeman Ruby: Tourigo.National, Tourigo. Roriz. Nose: fruits matured, and equilibrium.
There are around 2 to 4 permanent labour working in this estate but during vintage number can increase up to 14. Harvesting is done with human power. Labour for harvesting are paid around 1000 Euros per month.Group Sogrape has a common sales office for all its brands. For promotion activities they do advertisements in magazines and exhibitions. They do provide new different ways of consumption of Porto wine like cocktail: Porto blanc, Schweps. The 60% of production is for export and rest of 40% in Portugal national market. Main international markets are USA, Angola, UK and etc which make total number of 55 countries.

Winery: Calem

Established by Antonio Alves Calem in 1859, associated with « active brands » in the CaixaNova group (Spain) ; Calem port wines are a result of special attention given to the production and harvest of high quality grapes, especially in the areas of ‘ cima corgo ‘ and upper douro’ known as the ‘cathedral of port wine’. Located in one of the most beautiful areas of Vila Nova de Gaia with a fantastic view over the historical “riberia do porto’.

Owns 200 ha of vineyard in Quinta do Arnozelo. Planted all current DOC recommended varieties like Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão. It has production of 4 million bottles every year and 13 different wines of Porto. During post-fermentation ageing of the tawnys in barrels (550 to 750 litre), ageing of the ruby’s in big wood tanks (15 to 70 HL). Barrels are changed after every 40 to 60 years; they can be used later for Whiskies.

Tasting report of products:

White Porto: medium dry wine, floral aromas, aperitif wine.
Ruby Porto: around 3years of aging, fruity wine, taste of blackberries, medium dry.
Tawny Porto: 4-5 years of aging, so one of their youngest tawnies, oaked wine, medium dry. Most representative of the brand (biggest volume).
Tawny 10 years: aromas of oak and jammy fruits, well balanced, elegant wine for all kinds of desserts.
The office of marketing, logistics and oenotourism is located in Porto with sub branches in Portugal, Europe, and worldwide. Oenotourism is very important because 120000 people visit the winery every year, the group represents 1% of the Whole tourism in Portugal. Half of total employed workforce is in administrative and commercial department located in Porto, including marketing unit. Specialized press and magazines (wine, spirit, gastronomy…), sponsoring of events and shows in the Winery (pectoral arts…). Advertising on the sale places (specialized shops) is important. They are working hard to do more direct sales to restaurants in Porto and other cities, supermarkets via distributors. Diversification of products and uses (long drinks, table wines, brandies…) are some of their competitors. Geographically company is targeting towards Scandinavian market. Half of the production is sold in national market (Portugal) and half marketed abroad. Main international markets are Denmark, France. But they are even trying to explore some new international markets like South America, then Eastern Europe and nowadays prospecting of Asia (China, India…). The year 2008 and the beginning of 2009 are very difficult because of the crisis and led to reduction in workforce.

ANALYSIS AND RESULT

Quinta do Seixo owned by Sogrape is one of the first three brands in port wines. This wine cellar is equipped with the most advanced technology of vinification; which helps them to produce quality wines. Group Sogrape has a common sales office for all its brands which help them to have a centralised control over production, bottling, logistics and marketing according to the flow in market. They manage very professionally their supply chain management which helps them to increase their profits. They have succeeded to make a brand of their product in national and international market. We can also find a shop (wine bar) with the latest novelties released by Sandeman as well as Douro DOC wines and gourmet products of the Douro region which attracts many visitors. They provide different ways of drinking Porto wine as a cocktail which mainly targets young consumers.

The group CaixaNova is the 4th group in branding Porto after Taylor’s, Symington and Sogrape. Considering an aggressive policy on prices and sales forces, CaixaNova targets the first place by gaining more market share. But it needs some more investment to be done at the winery for reception of the visitors and a wine bar which can help them increase their oenotourism. They are also in need of branding of their product with merchandising.

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