(foto rubata a Caves de Pyrene)
Il 6 settembre a Serralunga d’alba c’è stata la nostra prima uscita col il nostro distributore per l’Italia ed Inghilterra , Les Caves de Pyrene .
Circa 300 persone hanno potuto avere la possibilità di assaggiare vini interessanti, buoni e soprattutto conoscere i prodotti della nostra azienda.
Un resoconto dettagliato lo potete trovare QUA , grazie al Guardiano del Faro che ha recensito il tutto, e devo dire con un occhio che lascia poco al caso. Sono d’accordo con la sua visione: il Boscareto non c’entra un’emerita mazza col paesaggio della langa circostante, come non c’entrano niente le querce piantate in modo da poter tomorrow hide what it is, and that is a casting of concrete, steel, glass and plastic as the avenue that has nothing to do gave me the idea to enter into a graveyard of luxury. Personally if I was the commission agent of this mega luxury hotel spa, I would have preferred the green architecture considering it should have been born as a place of relaxation and pampering, and would have preferred to plasticone wicker ... but you know, the wicker will ruin the eternal requiem in hard plastic.
But I was interested in being there, because when the person who sells you the wine that you respect and you trust offers you to be behind a table to explain the fruit of your labors well ... I'm going, harvest permitting.
So I spent a day to say how did our former Prosecco sur lie, now with the bottom, and how does our Raboso; to tell the vine, passion and hard work. A to try and see the concerned face after tasting.
It was important for me to convey our work in the words of one who produces the wine, because only then you can explain and build customer loyalty.
It was also gratifying to give water to people and hear that our wines reflect the area and two are by no means trivial and obvious, satisfaction to know that Mr. Grigliatti (and I knew it was only after him, and I even if I well understand who is honest ) them appreciated and he literally said "finally the two wines you can drink them eating!" ... which actually should be, or not? As the good Luke: "... wine is simply wine."
So in the simplicity of the room that welcomes us (far from the glitz of colors and textures of the rest of the hotel) I saw that as a producer told me, tasters who exchanged the opinions, people who wrote their impressions of what we taste, flash to capture the faces and labels.
At the end of the evening was a bit 'Stanchina, and along with some' friends of producers, the group of Caves, and some day we shared the representative davanti ad una pizza: che dire… è stato un successo! Un meritato successo per chi ha organizzato, un successo per noi che abbiamo fatto degustare, e credo un piccolo successo per lo staff del Boscareto che ha avuto un servizio impeccabile nell’attenzione a ciò che serviva (acqua, sputacchiere, grissini, tovagliolini, bicchieri, ghiaccio ecc).
Certo, tutto è migliorabile a partire dalla location per finire coi vini o con noi produttori, però butto li una provocazione: chi ha tanto criticato l’evento e la location non ha mai commesso errori?
Io intanto ringrazio Christian, Hannah, Luise, Tullio, Simone, Michela, Giampaolo, Dan per avermi dato la possibilità di crescere ancora, come person and as a family business.
Circa 300 persone hanno potuto avere la possibilità di assaggiare vini interessanti, buoni e soprattutto conoscere i prodotti della nostra azienda.
Un resoconto dettagliato lo potete trovare QUA , grazie al Guardiano del Faro che ha recensito il tutto, e devo dire con un occhio che lascia poco al caso. Sono d’accordo con la sua visione: il Boscareto non c’entra un’emerita mazza col paesaggio della langa circostante, come non c’entrano niente le querce piantate in modo da poter tomorrow hide what it is, and that is a casting of concrete, steel, glass and plastic as the avenue that has nothing to do gave me the idea to enter into a graveyard of luxury. Personally if I was the commission agent of this mega luxury hotel spa, I would have preferred the green architecture considering it should have been born as a place of relaxation and pampering, and would have preferred to plasticone wicker ... but you know, the wicker will ruin the eternal requiem in hard plastic.
But I was interested in being there, because when the person who sells you the wine that you respect and you trust offers you to be behind a table to explain the fruit of your labors well ... I'm going, harvest permitting.
So I spent a day to say how did our former Prosecco sur lie, now with the bottom, and how does our Raboso; to tell the vine, passion and hard work. A to try and see the concerned face after tasting.
It was important for me to convey our work in the words of one who produces the wine, because only then you can explain and build customer loyalty.
It was also gratifying to give water to people and hear that our wines reflect the area and two are by no means trivial and obvious, satisfaction to know that Mr. Grigliatti (and I knew it was only after him, and I even if I well understand who is honest ) them appreciated and he literally said "finally the two wines you can drink them eating!" ... which actually should be, or not? As the good Luke: "... wine is simply wine."
So in the simplicity of the room that welcomes us (far from the glitz of colors and textures of the rest of the hotel) I saw that as a producer told me, tasters who exchanged the opinions, people who wrote their impressions of what we taste, flash to capture the faces and labels.
At the end of the evening was a bit 'Stanchina, and along with some' friends of producers, the group of Caves, and some day we shared the representative davanti ad una pizza: che dire… è stato un successo! Un meritato successo per chi ha organizzato, un successo per noi che abbiamo fatto degustare, e credo un piccolo successo per lo staff del Boscareto che ha avuto un servizio impeccabile nell’attenzione a ciò che serviva (acqua, sputacchiere, grissini, tovagliolini, bicchieri, ghiaccio ecc).
Certo, tutto è migliorabile a partire dalla location per finire coi vini o con noi produttori, però butto li una provocazione: chi ha tanto criticato l’evento e la location non ha mai commesso errori?
Io intanto ringrazio Christian, Hannah, Luise, Tullio, Simone, Michela, Giampaolo, Dan per avermi dato la possibilità di crescere ancora, come person and as a family business.
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