Montedemba Vineyard and Winery is a company dedicated to the development of still wine. It was founded in 1999. Its orientation and philosophy is a family business where all operations of both vineyard and winery are pampered to the fullest, seeking finesse, complexity and elegance that our demand requires. The vintner who is leading this project is Lorenzo Ballarin, which attempts to convey all his experience and KNOWLEDGE through his unique vision of its flagship product: Oak Conzieto.
The agricultural cooperative was founded in 1954 by 12 growers in the area, forming in 1977, the current society. Today is directed with excellent results by Simo Serra, who has managed to print both wines and in the care of the vineyards owned by the cooperative members aportdados to society, personality and complexity that only this characteristic "terrior" can provide. Warranty of all this is, without doubt, the Group Perelada Castle Winery shareholders within the Nordest. In the heart of l'Alt Empordà, is the Nordest Wine is a wine aging and bottling of wines with denomination of origin Empordà - Costa Brava, is located in Mollet de Peralada, historic village nestled at the foot winemaking tradition of Les Alberes.
Bodegas Murviedro has presented its new collection of varietal, Murviedro Collection, inspired by the tastes and preferences of a young, regular wine consumer, who values value and is attracted to certain varietals, but look for a brand that safety. And specially designed for the hospitality industry and catering.
It is the first winery built in Napa Valley following the repeal of Prohibition. With its beautiful fountain and European historic building, Merryvale is located in the center of the wine-producing region "premium" of America. In his work in the vineyard, winemakers of Merryvale emphasize quality over quantity, and not make concessions. The vineyard is the source of the greatness of a wine, so this winery's vineyards are subject to careful care and the fruits of their harvest is very balanced. It pays special attention to the selection of the grapes, for plots or rows, to produce wines of intense aromas and flavors and good structure
BrewDog was founded in 2006 by James Watt and Martin Dickie. The Kessock brewery in Fraserburgh produced its first beer in April 2007. It claims to be the largest independent brewery in Scotland with a production of 120,000 bottles per month for export worldwide. A declaration of intent to home brewers Brew Dog, an Indian Pale Ale very aromatic and intense citrus flavors, vegetables and a good degree of bitterness. Curious creators commentary on the label: "We may not like it, but that was not the goal."
The Rodenbach Grand Cru, is a great beer, named Best Dark Ale (Dark Ale) for the WBA World, World Beer Awards in 2011. It is a unique beer, cutting Sour Ale (with a distinctly sour) devised by Rodenbach Brewery, a beer style that shares with English Porter beers. But Flanders Red Aled beer since the seventeenth century has been taking a different path, and that beer is often brewed with other agencies, especially Lactobacillus, which produces an acidic attributable to lactic acid. In addition to used long periods of aging in oak barrels, to offer a more acid to the beer. Special red malts are used to give the characteristic touch of red, in addition to often blends with lots of younger beer before bottling to edar better balance and round the character of the beer. Such beers have a strong fruity flavor similar to, but more intense. Plums, raisins and raspberry flavors are the most common, followed by orange and spicy notes. All Flanders Red Aled beers have a distinctive sour taste (acrid) obviously varying this feature, a beer to another, from moderate to severe.
The Augustinian monastic order is the rule of St. Augustine, approved by Pope Innocent in 1244. During the Spanish occupation of Flanders by the Duke of Alba, the Augustinians founded several monasteries in the occupied areas. These monks also elaborated his beer, and the owner of the brewery Van Steenberge, Joseph Van Steenberge, got the license and recipes for this beer. There are photos of the early 60s where Augustinian monks visit the Brewery, controlling the empty bottles, the preparation and the beer itself.
The brewery Van Steenberge, like many others, was originally a farm that was brewing for domestic consumption and for the workers. In the early nineteenth century began to gain much importance the brewing, they completely abandoned farm work. Soon expanded the brewery with a production plant. After his own field of hops and barley production was granted full independence.
Since then they have gone through good times and bad, causing a major shift toward the top fermented special beers to get the license of Augustinian monks.
MARTINI ®, one of the most recognized brands in the world, has launched an exciting new campaign to find the next female star of MARTINI ®, the prestigious shoe designer Christian Louboutin as international judge. The model and presenter Judith Mascó participate in the jury that will select the candidates Spanish. The MARTINI ® Royale Casting is a global search to find the woman who embodies the philosophy of MARTINI ® LUCK IS AN ATTITUDE. LUCK IS AN ATTITUDE is a philosophy that says that luck does not exist by itself, but depends on our attitude to life. An attitude that is rooted in the history of the brand, which promotes and encourages vitality to live fully.
Salt is the oldest and additive used in food, the kitchen mainstay in all cultures, and even used as currency it certainly reaffirms its value, both culinary and social or economic. Common salt, popularly known as salt corresponds to the salt called sodium chloride (or sodium chloride). There are four types of salt, according to their origin: sea salt and spring water, obtained by evaporation, rock salt that comes from the mining of mineral called halite rock salt and vegetable which is obtained by concentration, boil a grass plant that grows in the Kalahari Desert. While salt from evaporation or salt from the salt mines account for almost 99.5% of total production.
Presented in Madrid Cabreiroá Cabreiroá magma, a mineral water that contains some fine bubbles that form when water filtered with the flue gas of underground magma. The Magma aquifer feeds the rainwater that falls on one of the best preserved natural environments Galicia. This is a premium product, packaged in aluminum, which protects magma opacity of any interaction with light. Organoleptic qualities make it particularly suitable to combine with fine foods and premium cocktail ingredient featured. Magma water on earth When you touch the ground, the drops begin a process that lasts over 200 years. First down through cracks in the granite massif, filtering through successive layers of granite and quartzite.
At 3,000 feet deep, the water reaches 100 º C and mixed with carbon dioxide escaping from the terrestrial magma Regua Verín failure. Magma is when you get your fine natural carbon dioxide gas bubbles and enormous pressures push it back to the surface. After the second filtering process that occurs when ascending, magma is extracted Cabreiroá to 150 meters deep.