ソフトドリンク

私たちMaison Agricole D&Dは、2002年にスタートした小さな家族経営の会社で、 Aosta Valley中心に拠点を構えています。ヨーロッパでも最も高い山々に囲まれたこの地域で、私たちは両親から学んだ典型的な技術を用いて、長い間ワインと蜂蜜を生産してきました。最初の数年間は、ワインの伝統を取り戻すことに注力し、古いブドウ畑を再植しました。しかし、養蜂は常に私たちの文化の一部であり、2020年にはハチミツの生産量を増やすことを決め、EUオーガニックのルールに則った新たな300個のミツバチの巣箱を導入しました。
Aosta Valleyでの養蜂は、私た特別な地形環境に住む花々に従っていくことを意味します。春になると、私たちのミツバチは温暖な気候のPinmonteに移動し、貴重なアカシアのハチミツを採取します。その後、私たちはミツバチの巣を山の牧草地に運び、海抜1000メートルの花から作られたハチミツを手に入れます。最後のステップは最も過酷なものです。夏の終わりに、私たちは山道をたどり、海抜2000メートルの場所にあるミツバチの巣箱を手で持ち、アルプスの代表的な植物であるシャクナゲの花をミツバチに運ばせます。この野生の特殊な地域と私たちの伝統的な知識によって、私たちのミツバチは他に類を見ない必見のハチミツを生み出すことができるのです。

At Dolfin, chocolate is a passion. For decades, Dolfin’s philosophy has been to mix natural, high-quality ingredients directly into the chocolate mass. Fruits, spices, herbs, flowers or even the great classics are combined in perfect and subtle blends with the best traditional chocolates. Innovation lies at the heart of the Dolfin spirit, which is why some of their recipes are true gourmet inventions. Their master chocolatiers seek out the finest ingredients selected from the best that Nature has to offer. They create surprising blends to produce flavours that are exquisite and full, yet devoid of sugar and fat. Satisfying their customers is its daily goal; at Dolfin, they are committed to providing chocolates of impeccable freshness. The team listens to its customers and makes a point of serving them quickly and personally.

Dolfin社にとって、チョコレートは情熱です。

Punset is a family-owned estate since 4 generation. Marina Marcarino, owner and winemaker, is the first of the family starting since very young to run the winery as a job. Before of her Punset was a lovely hobby started with her grand-grand-father (the family business was constructions) and wine was made for family use. Marina, at the age of 20, while still student, switched the vineyard to organic growing. It was year 1982 and this was the only estate working organic in the whole region (even one of the very few in Italy). With the first Italian organic regulation, in 1987, the winery officially git the certification, showing the first organic label in year 1991. Since year 1990 Punset uses biodynamic practices as well and in year 2007 Marina was fascinated by the Masanobu Fukuoka agricultural method and started to follow it for growing the vineyards. Marina Marcarino strongly believes in the typicity and uniqueness of the terroir, in the expression of the variety and, for that reason, since the beginning of the nineties she decided to work totally natural in the winemaking too, skipping selected yeast in favor of indigenous, avoiding strong clarifications, stabilizations and filtrations. A very low addition of sulfites before bottling support the wine for the long aging.
Punset wines get long refining, and they are released on the market when balanced and expressive, able to last for many years.  Settled in Neive, in the Langhe Region, the core product of Punset is the Barbaresco wine which represents the main expression of the philosophy described. The estate, 17 hectares, only grown autochthonous varieties: Nebbiolo, Dolcetto, Barbera, Arneis and Nascetta, in harmony with Marina’s thought.
What we like to underline is that the winery philosophy is against to slip in the “strange corner” of organic and natural. Our thinking is that organic should be the plus and all the wines should stand on the market with high quality and appreciation, together with the wine world. In the year, best wine critics and guides give to Punset wines outstanding scores and reviews, confirming that it is possible to work organic and natural with high quality standards.

Punsetは、4世代にわたる家族経営のドメーヌです。オーナー兼ワインメーカーのMarina Marcarino氏は、彼女がまだ幼い頃にビジネスを始めた最初のファミリーメンバーです。Punsetはかつて彼女の家族にとっては素敵で、彼女は祖父（家業は建設業）と一緒に始め、ワインは家族で使うために作っていました。Marinaが20歳のとき、まだ学生だったが、ブドウ畑を有機栽培に切り替えた。1982年のことで、この地域で有機栽培を行っている唯一のドメーヌでした（イタリアでも数少ないドメーヌのひとつです）。1987年にイタリア初の有機規制が制定され、ワイナリーは正式に認証を取得し、1991年には最初の有機ラベルを表示しました。1990年以降、Punset社はバイオダイナミック農法を導入しました。そして2007年、Marinaは福岡正信式農法に魅了され、ブドウ畑の栽培にもそれを取り入れ始めました。

The Domaine du Château de la Violette, created in 1953, was taken over by Charles-Henri Gayet in the 2000s. Located in the town of Les Marches, the vineyard has grown from 7 hectares to 30 hectares today.
The vineyard is entirely grassed and managed in a reasoned manner to limit treatments as much as possible. Throughout the year, the team strives to take particular care in monitoring the vines, maturities and harvest. The estate has been committed for several years to a reasoned cultivation process of the vine.
These efforts were also rewarded in 2019 with the obtaining of the High Environmental Value Level 3 label, which justifies agriculture that is more respectful of the environment, governed by very rigorous specifications, created and controlled by the French state.
This environmental certification of agricultural holdings is made up of three different levels, the requirements of which are articulated around four themes: the development and maintenance of biodiversity, a reasoned phytosanitary strategy, controlled fertilizer management and adapted water resources management.

1953年に誕生したDomaine du Château de la Violetteは、2000年代にCharles-Henri Gayetが引き継ぎました。レ・マルシュに位置し、7ヘクタールだった畑は、現在30ヘクタールにまで拡大しています。
ブドウ畑は、できるだけ手をかけず、草をはやした状態で管理されています。また、年間通して、ブドウの樹、ブドウの成熟度、収穫の様子を観察することに努めています。私達のエステートは数年前から、ブドウの樹に対し、理論的に理想的な栽培プロセスを取るよう努めています。
こうした努力は2019年に報われ、フランスが国として作成・管理する非常に厳格な仕様に準拠した、より環境を尊重した農業を正当化する「高環境価値レベル3」のラベルを取得しました。この環境認証は、3つのレベルで構成されており、その要件は、生物多様性の開発と維持、合理的な植物検疫戦略、肥料の管理、適応した水資源管理の4つのテーマで明確化されています。

Each Celler Arrufí wine has received third-party certifications for our organic and vegan practices. We make our wines with the least possible manipulation, reflecting our way of being, our territory and the love we feel for biodiversity and Terra Alta.

Not only do we grow this way because we believe that taking care of the land is the right thing to do, but it turns out to be the best way to obtain authentic and differentiating wines. By treating our vineyards in the best possible way, we make wines that we are truly proud of.
For Celler Arrufí, regenerative viticulture is above all "Mediterranean" and ecological, a way of cultivating the vineyard, of working it. It is our land, everyone's land, and the more it is cared for, the better fruits we will get from it.

Always the balance, the basis of a regenerative viticulture.

Celler Arrufíのすべてのワインは、オーガニックとビーガン認証を第三者機関から受けています。私たちのワインは、私たちの生き方、私たちの土地、生物多様性とテラ・アルタ*への愛情を反映し、できる限り手を加えることなく造られています。