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So far CWF Admin has created 97 blog entries.

Alan McCorkindale

By |May 11th, 2015|

Our focus is on creating quality single vineyard New Zealand wines with distinct style and flair, which reflects the site where they are grown.

winemakers, Alan McCorkindale has thirty-five Widely regarded as one of New Zealand’s leading years of winemaking experience, creating wines from New Zealand’s cool climate South Island wine regions. Alan is also a wine judge, and offers a wine consultancy service specialising in viticulture, winemaking and marketing. In January 2015, Alan was named ‘White Winemaker of the Year’ at the Japan Wine Challenge.
Gewurztraminer Marlborough, Sauvignon Blanc Marlborough, Pinot Gris Waipara Valley, Single Barrel Pinot Noir Waipara Valley, Wairau Pinot Noir Marlborough, Chalky Pinot Noir Waipara Valley

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Alexander Hill

By |December 30th, 2022|

Alexander Hill wines have become a very well-respected brand in Australia with a reputation for offering quality Australian wines at a reasonable price. The Alexander Hill brand is synonymous with quality and value. Alexander Hill wines are made from grapes grown in the sun-kissed Riverina region in South Eastern Australia, yet sometimes sourced from other regions. The Riverina provides the perfect climate and landscape to produce high-quality fruit and is renowned for producing well-rounded, fruit-driven wines, with a high quality-to-value ratio.

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Antico Casale

By |December 29th, 2022|

The Pomace is the “full-bodied” result of the pressing of the olives. Peels, kernels and pulp are pressed and then mixed with Extra Virgin Olive Oil to obtain this particular product rich in organoleptic properties.
It is an oil with delicate organoleptic characteristics, devoid of bitter and spicy notes. Its sweetness is accompanied by a light and pleasant olive smell. Ideal for the most delicate palates that do not like the spicy and bitter notes of an Extra Virgin Olive Oil. Characterized by a particularly high smoke point, it maintains its quality unaltered at temperatures too high for other types of oil.

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Antona

By |July 12th, 2015|

Their vast and wide range of products includes extra virgin olive oils, pure and light olive oils, pomace olive oil, and many vegetable oils, as well as vinegars and other condiments in general, plus a variety of cheeses.

The Company is nowadays spread all over, with an export quota attested about 80% of the yearly turn-over and a coverage to about 70 Countries from North to South from West to East of the Globe.
Provolone Birillo, Provolone Dolce, Provolone Piccante, Hard Italian Cheese, Grana Padano, Grana Padano, Parmigiano Reggiano, Semi Dry Olives, Kalamata Olives Whole Large, Kalamata Olives Pitted Large

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Atzei

By |October 14th, 2021|

“ Sardinia, for me, is a place that has stolen my heart, producing wine here is what I have been dreaming of for a long time”, Valentino Sciotti explained to WineNews, who knew about this territory as a young man, when he was still far from the wine world, as he was involved in selling trucks there.
“First we worked on acquisitions, which, however, did not materialize, but the desire to produce wine in Sardinia was very strong, so we took another path. We went back to where I had caught a glimpse of this paradise many years ago. In the south of Sardinia, in a village bordering Sanluri, there is Mogoro, where we found a vibrant Cooperative winery that has a deep passion and respect for viticulture. Their weakness was the absence of a strong oenological and commercial partner. In short, both our needs crossed perfectly”. The result is Atzei, “what seemed impossible has been accomplished”. It is no longer a wine Cooperative, but a selection of the best individual vineyards, to produce high quality wines.
There will be four debut wines. Three will be single-variety wines, from Monica, Cannonau and Vermentino grapes, together in the Saragat line, named after a local vineyard and whose origin seems to be linked to “bream fishermen”. And, Aru, which is a blend of Monica, Cannonau and Bovale, the flagship wine.
Vermentino Isola Dei Nuraghi IGP, Monica Di Sardegna DOC, Cannonau Di Sardegna DOC, Monica Isola Dei Nuraghi IGT

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Badia AL Colle

By |October 23rd, 2023|

Badia al Colle (Abbey’s hill) traces the long history that has linked viticulture to abbeys. During the early Middle Ages, wine experienced a period of crisis, after being the favourite drink of Greeks and Romans. The advent of the Germanic tribes and the depopulation of the countryside led to the oblivion of winemaking techniques, also thanks to a sharp contraction of the markets. In those days, the only custodians of the art of viticulture were the abbeys, where the monks were actively involved in the production of wine, in consideration of the high symbolic value that Christianity attributed to this drink.

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Baitz

By |July 10th, 2015|

Baitz is an international trophy winning range of liqueurs, first created in by Eddie Baitz in Melbourne over 60 years.
Butterscotch Schnapps, Crème de Banana, Crème de Cacao, Crème de Cacao White, Strawberry, Advokaat, Orange Curacao, Crème de Menthe, Anisette, Gold Wasser, Melon, Blue Curacao, White Curacao, Triple Sec, Mandarin, Kirsch

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Baladin

By |May 9th, 2019|

Baladin Beermouth, Baladin Esprit, SIDRO & SPRITZ, GIN & TONIC, BEER & AMERICANO, MOSCOW & BEER, BEER & HUGO, BEERMOUTH & TONIC

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Baladin

By |September 22nd, 2015|

The Baladin brewery was originally created in 1996 as a brewpub (production and bar) in Piozzo – a small village in the Langhe area in the province of Cuneo – by its founder and master brewer Teo Musso.

The first brewing system, produced by Teo himself in Belgium with the help of his friend Jean-Luis Dits from Brasserie à Vapeur (Pipaix – Belgium) and located in an almost “squatted” garage next to the pub, was built using old milk vats.

Initially, Baladin only made a few beers and they were only served on tap. However, only one year after opening the brewery, Teo started thinking about bottles and new recipes, which in the meantime are more than 30 (in fact, many more by the time you’ll be reading this…).

The goal was immediately clear: making beers with a strong personality – both in terms of taste and image – which would distinguish themselves in the world of catering and gastronomy, both in Italy and today even abroad.

To cut a long story short, a few years after its creation the cellar for the wort fermentation (i.e. the room where the fermenters are located) had to be expanded after the first commercial success. As he could not move the entire facility without compromising the identity of the newborn brewpub, Teo decided to convert a former chicken coop owned by his parents. In order to transport the wort, he even had a “beer duct” built: a 300 meters long underground duct connecting the brewery to the cellar.

Years later, the whole brewing system was moved to the “chicken coop”. Its production capacity grew from the initial 500 liters to 1,000 liters. Soon after, the success reached by Baladin required a much larger facility which could brew 2,500 liters (by the way, each system has always been built according to Teo’s specifications, who didn’t want to lose the habit of “engineering” DIY and had to adapt the equipment to the needs of a craft brewery, which was rather new in Italy at the time…). Even the chicken coop became too small, and a larger structure became necessary. The occasion presented itself when a former 2,600 m² aluminum fixture factory at the foot of the Piozzo hill, in the nearby village of Farigliano, became available. The idea was to avoid building from scratch, but rather renovate the available premises without destroying any more green [Read More…]

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Baladin

By |May 18th, 2017|

THE STORY OF BALADIN
The Baladin brewery was created in 1996 as a brewpub ( production and bar) in Piozzo, a small village in the Langhe area in the Province of Cuneo – Piemonte – by its founder and master brewer Teo Musso. Since the beginning, Baladin beers have been synonymous with Italian hand crafted beer. The first bottled beers –Super and Isaac – have been gradually followed by many others, which have attracted a growing number of consumers in Italy and abroad. Thanks to Teo’s creative flair and commitment, hand crafted beers are now served in the most refined restaurants and are included in the selections of the best pubs and shops. In this twenty years, we have constantly and incessantly studied new ingredients and production methods, so as to always offer the best possible products. Today, Baladin beers are produced with the best technologies to ensure an artisanal and consistent product.

In 2010 Teo created again the taste and flavour of his childhood, so he used some classic Italian recipes for our soft drinks, which are a plunge in the past, present and… future!
Agrumata, Cedrata, Cola, Ginger, Mela Zen, Spuma Nera

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