Our Brands
Chocolat Bonnat
Godard Chambon et Marrel
L’atelier des Saveurs
Aroma Sicilia
The pistachio nuts used to create these delicious nut pastes are grown in volcanically enriched soil near mount Etna in Bronte, Sicily. The rich nutrients in the soil give the nuts their unique flavor and colour.
Truffle Italia
Truffle Italia was established in Italy in 2015. Using 100% Italian truffles found daily and select only the best truffles.
Carraro/Incap
Cesare Carraro, the grandfather of the current owners, founded the INCAP Company in 1940. The Company specializes in the production of candies and similar sweets
Le Natursel
NATURSEL is a family of paludies from fathers to son and daughter for 18 generations. Hand harvesting and traditional millennials. Family enterprise and artisinal production sales and trade of Guérande salt and derivatives
Domaine Albert Hertz
As early as 1982, the Albert Hertz estate in Alsace, France, gradually reduced and then abolished the use of fertilizers and chemicals. It has adapted the soil, the vine and its entire environment to its philosophy: to produce authentic wines that express in addition to the grape variety, the terroir from which they come, with natural means and, since 2006, Albert Hertz has passed the method of cultivation in biodynamics in all vines. The harvest remains manual and the traditional winemaking in oak shrews is complemented by the latest winemaking techniques. The vineyards of an average age of thirty years are ploughed and grassed.
Grignano Winery
Heroes Vineyard
The “Heroes” vineyard has 8 acres under vine, with Pinot Noir, Shiraz, Riesling, Sauvignon Blanc and a new planting of Chardonnay. The soils are derived from the Tertiary sandstone/siltstone which makes up most of the Otway ranges, with sandy clay loams over highly penetrable clay and weathered sandstone. Roots grow deep into the subsoil and weathered rock material, and the vineyard is unirrigated, with an average annual rainfall of 780mm. The vines are 100% organically grown (currently working towards certification), with no synthetic pesticides used. We strive to go further than this and reduce even ‘allowed’ organic inputs to an absolute minimum. This involves a holistic approach to all aspects of farming from the tactile to the microscopic, particularly focusing on soil life and health, insect/pest interactions, and the use of beneficial fungi and bacteria in combating disease. Many of our techniques are slightly unconventional, but we are very transparent about what we do, and happy to share what we have learned.
