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Amanda C. McCaskill

Wine production

Revival of wine production in Tavira

The prestigious Santos Lima family has long been associated with the eastern Algarve, but it wasn’t until 2013 that they made the decision to follow the Phoenicians and Romans before them and buy land and to plant extensive vineyards in the Tavira region.

Today, Casa Santos Lima, with its multitude of vineyards in almost all of the country’s DOC (Lisboa, Alentejo, Minho, Douro and Algarve), is the largest producer in the Algarve, having today conquered 40 percent of total production.

The Algarve Wine Society was fortunate enough to get to taste some of these local wines (as well as others from elsewhere) over dinner in the charming surroundings of Benamor Golf Course, rightly so, in Tavira. Duarte O’Neill, National Sales Manager, represented Casa Santos Lima, having traveled from Lisbon.

Members and guests gathered on the pretty terrace to enjoy a glass of Espumante Bruto de Portugal, a delicious fresh and fruity sparkling wine, before heading inside for dinner.

The preparation for the night was exceptional, the tables were pretty and spacious, and the copious glasses sparkled. Benamor’s Food and Beverage Director Ricardo Gonçalves excelled.

LAB (so named due to Snr. Santos Limas ‘admiration for the Labrador dog) Rose’ accompanied an interesting Salmon Ceviche, then the local Sauvignon Blanc Al Ria complemented a delicious sea bass fillet. Following another Algarve wine, Al Ria Reserva Red was served with an excellent Filet Steak before a Douro wine, Quinta de Porrais with a selection of cheeses.

Dessert was replaced with a glass of Lisboa “Late Harvest” from Casa Santos Lima before coffee was served.

A beautiful evening of old friends seeing old friends again in a charming setting.

The next meeting of the Algarve Wine Society will be a lunch at the Eva Hotel in Faro on November 17th to taste the wines of Herdade do Sobroso which will be presented by family member and oenologist, Filipe Teixeiro Pinto.


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Wine production

FOPPIANO VINEYARDS celebrates 125 years of wine production in California’s Russian River Valley

L. Foppiano Wine Co. recently hosted a virtual tasting in honor of the 125th anniversary of the first winery and Broadwayworld was pleased to attend. The event was hosted by Paul Foppiano with the company’s winemaker, Nova Perril, and master sommelier, Evan Goldstein. Not only did we enjoy the guided tasting, but we also learned the history of Foppiano.

Located in the Russian River Valley of Sonoma County, Foppiano is the oldest winery in the region. The history of the family is full of tradition and perseverance. It all started when Giovanni Foppiano arrived in New York City from Genoa, Italy, in 1855, then migrated to California via the Isthmus of Panama and settled in Healdsburg, California. In 1896, Foppiano Winery was established when Giovanni purchased the 80-acre Riverside farm and working winery.

FOPPIANO VINEYARDS celebrates 125 years of wine production in California's Russian River Valley

(Young Paul Foppiano on a stack of wine crates. From left to R-Paul’s uncle, Louis M. Foppiano; his father, Rod Foppiano; and his grandfather, Louis J.)

The winery is still owned and operated by the Foppiano family for five generations. They are among the pioneers of California wine history, helping to populate the land with the region’s renowned grape varieties such as Sauvignon Blanc, Pinot Noir, Zinfandel, and Petite Sirah.

FOPPIANO VINEYARDS celebrates 125 years of wine production in California's Russian River Valley

Paul Foppiano commented: “My family’s tenacity as farmers has preserved our ability to produce award-winning wines through the Depressions, World Wars and Prohibition. In fact, during Prohibition in the 1920s, the company showed great ingenuity in selling home wine making kits.

FOPPIANO VINEYARDS celebrates 125 years of wine production in California's Russian River Valley

(Photo taken during the height of Prohibition in 1926)

Winemaker, Nova Perrill has carefully selected the set of six wines for the virtual tasting which presents the estate’s vineyards sustainably cultivated by Foppiano Vineyards. Although some of these are no longer available to consumers, the selection was an excellent representation of the quality and diversity of Foppiano wines. They included Foppiano Estate Sauvignon Blanc 2019; Foppiano Estate Petite Sirah “Centennial Mix” 1993; Foppiano Estate Rivers Edge Pinot Noir 2016; Block Zinfandel 2017 from Foppiano Estate Nono; Foppiano Estate Grant Station Carignane 2018; and Foppiano Estate Gianna’s Block Petite Sirah 2017.

FOPPIANO VINEYARDS celebrates 125 years of wine production in California's Russian River Valley

We were very impressed with all the wines. In particular, the 2016 Foppiano Estate Rivers Edge Pinot Noir is very authentic to the character of the grape and the 1993 Foppiano Estate Petite Sirah “Centennial Blend” was presented as a beautifully aged wine that shares the same soils and climate of the younger selections of Petite. Sirah from Foppiano. .

While the tasting was dominated by a delicious selection of reds, we asked Paul Foppiano about the future of their crunchy and refreshing Sauvignon Blanc. He told us that he is very well received and hopes to increase his production in the future.

We are sure our readers will enjoy discovering Foppiano wines. The Foppiano Wineries are located at 12707 Old Redwood Highway, Healdsburg, CA 95448. Visit them at https://foppiano.com/or call 707.433.7272. Wines are marketed extensively through Quintessential Wines, the family-owned import, marketing and sales company headquartered in Napa. For more information on Quintessential, please visit https://www.quintessentialwines.com/.

Photo credit: courtesy of L. Foppiano Wine Co.


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Wine production

Supply chain issues can affect wine production for unexpected reasons

There have been countless stories of how ongoing supply chain issues due to the ongoing coronavirus pandemic have led to random retail shortages. Now, the supply chain problem can affect wine production, but for an unexpected reason.

CBS affiliate in Sacramento, Calif., CBS13, reports that a wine shortage could arise due to unavailability of packaging materials, including paper labels and wine bottles.

The outlet spoke with Michael Mellon, owner of Capitol Label in Rancho Cordova, California. He said of the label issues: “We don’t want to order too much and have it stay here too long, but we don’t want to run out… Adhesives that have been affected by the Texas frost and you have paper jammed. in ports… You cannot comply with state laws without a label.

CBS13 quoted an anonymous winemaker who is struggling to get bottles to house his wine for sale who said, “I have ordered a container from China of the bottles we need. The first container took a month or two longer to get to the port and cost me 50% more than I was originally offered due to the price increases.

By no means does this mean that your local store will be out of your favorite wine label anytime soon, but these delays could likely result in price increases.

7 brands of cocktails / spirits associated with rock stars

Erica Banas is a classic rock / rock news blogger who knows the label well and is extraordinarily kind.


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Wine production

Global Wine Making Machinery Market To Generate $ 2.8

Wine Production Machinery Market

According to the report published by Allied Market Research, the global wine making machinery market generated $ 2.0 billion in 2019 and is expected to reach $ 2.8 billion by 2030, with a CAGR of 4.2% from 2020 to 2027. The report provides detailed analysis of changing market dynamics, major segments, value chain, key investment pockets, regional scenario and competitive landscape.

Europe contributed the highest share in terms of revenue in 2019, contributing more than three-fifths of the total market share. The outbreak of the COVID-19 pandemic resulted in the temporary closure of wine production facilities, however, the volume of consumption was not affected much as wine enthusiasts continued to consume.

Download sample pages: https://www.linkedin.com/feed/update/urn:li:activity:6851020386214150144/

Shankar Bhandalkar, Research Team Leader, Food and Beverage at Allied Market Research, said, “The global wine production machinery market is expected to experience significant growth due to the increase in the number of wineries and the growing market. adoption of robotics and automation in wine making. In addition, the increasing trend of wine consumption is expected to increase the overall revenues of the industry.

COVID-19 scenario:
• The outbreak of the COVID-19 pandemic has resulted in a global lockdown and temporary shutdown of wine production facilities and disrupted the supply chain across the globe, which has hurt market growth.
• However, the volume of consumption was little impacted, as amateurs continued to consume.
The report offers detailed segmentation of the global wine making machinery market on the basis of type and region.
On the basis of type, the temperature control equipment segment held the highest market share in 2019, accounting for nearly two-fifths of the total market share, and is expected to maintain its leading status during the period. forecast. However, crushing and baling equipment segment is expected to register the highest CAGR of 4.5% from 2020 to 2027.

Download the brochure: https://www.facebook.com/alliedmarketresearch/photos/a.228006404029264/2050871648409388/

Based on region, Europe contributed the highest revenue share in 2019, contributing over three-fifths of the total market share, and is expected to retain its dominant share by 2027. However , the North America region is expected to exhibit the fastest CAGR of 5.2% during the forecast period.

The major players in the global wine making machinery market analyzed in the research include GW KENT, Agrovin, Della Toffola Pacific, Love Brewing Ltd, Northern Brewer, Adamark Airknife, Paul Mueller Company, Vitikit Limited, Tanium Machinery and VeCriveller Group.

Sample preview: https://twitter.com/Allied_MR/status/1445254927408943105

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Allied Market Research (AMR) is a full-service market research and business consulting division of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global businesses as well as medium and small businesses with unmatched quality of “market research reports” and “business intelligence solutions”. AMR has a focused vision to provide business information and advice to help its clients make strategic business decisions and achieve sustainable growth in their respective market areas. AMR offers its services in 11 verticals including Life Sciences, Consumer Goods, Materials & Chemicals, Construction & Manufacturing, Food & Beverage, Energy & Electricity, semiconductors and electronics, automotive and transportation, ICT and media, aerospace and defense and BFSI.

We have professional relationships with various companies, which helps us extract market data which helps us generate accurate research data tables and confirm the highest accuracy in our market forecast. Each of the data presented in the reports we publish is extracted through primary interviews with senior officials of the main companies in the field concerned. Our secondary data sourcing methodology includes in-depth online and offline research and discussions with industry-savvy professionals and analysts.

This version was posted on openPR.



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Wine production

Global Wine Making Machinery Market To Generate $ 2.8 Billion By 2027: Allied Market Research

Wine Production Machinery Market

Increase in number of wineries, increase in wine production, high potential of wine export market demand are driving the growth of wine making machinery market

PORTLAND, OR, USA, Oct 12, 2021 /EINPresswire.com/ – According to the report published by Allied Market Research, the global wine making machinery market generated $ 2.0 billion in 2019 and is expected to reach 2 billion , $ 8 billion by 2030, witnessing a CAGR of 4.2% from 2020 to 2027. The report provides detailed analysis of changing market dynamics, key segments, value chain , key investment pockets, regional scenario and competitive landscape.

Europe contributed the highest share in terms of revenue in 2019, contributing more than three-fifths of the total market share. The outbreak of the COVID-19 pandemic resulted in the temporary closure of wine production facilities, however, the volume of consumption was not affected much as wine lovers continued to consume.

Download sample pages: https://www.linkedin.com/feed/update/urn:li:activity:6851020386214150144/

Shankar Bhandalkar, Research Team Leader, Food and Beverage at Allied Market Research, said, “The global wine production machinery market is expected to experience significant growth due to the increase in the number of wineries and the growing market. adoption of robotics and automation in wine making. In addition, the increasing trend of wine consumption is expected to increase the overall revenues of the industry.

COVID-19 scenario:
• The outbreak of the COVID-19 pandemic has resulted in a global lockdown and temporary shutdown of wine production facilities and disrupted the supply chain across the globe, which has hurt market growth.
• However, the volume of consumption was little impacted, as amateurs continued to consume.
The report offers detailed segmentation of the global wine making machinery market on the basis of type and region.
On the basis of type, the temperature control equipment segment held the highest market share in 2019, accounting for nearly two-fifths of the total market share, and is expected to maintain its leading status during the period. forecast. However, crushing and baling equipment segment is expected to register the highest CAGR of 4.5% from 2020 to 2027.

Download the brochure: https://www.facebook.com/alliedmarketresearch/photos/a.228006404029264/2050871648409388/

Based on region, Europe contributed the highest share in terms of revenue in 2019, contributing more than three-fifths of the total market share, and is expected to retain its dominant share by 2027. However, the North America region is expected to exhibit the fastest CAGR of 5.2% during the forecast period.

The major players in the global wine making machinery market analyzed in the research include GW KENT, Agrovin, Della Toffola Pacific, Love Brewing Ltd, Northern Brewer, Adamark Airknife, Paul Mueller Company, Vitikit Limited, Tanium Machinery and VeCriveller Group.

Sample preview: https://twitter.com/Allied_MR/status/1445254927408943105

Similar reports:
Food Processing Machinery Market Expected To Reach $ 68,882 Million By 2023
Milk Packaging Market Expected to Reach $ 49,809 Million by 2023

Upcoming reports:
Membrane technology for the food and beverage processing market https://www.alliedmarketresearch.com/membrane-technology-for-food-and-beverage-processing-market
Fish Processing Market: https://www.alliedmarketresearch.com/fish-processing-market
Dairy Processing Equipment Market https://www.alliedmarketresearch.com/dairy-processing-equipment-market
Beverage Processing Equipment Market https://www.alliedmarketresearch.com/beverage-processing-equipment-market

About Allied Market Research:
Allied Market Research (AMR) is a full-service market research and business consulting division of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global businesses as well as medium and small businesses with unmatched quality of “market research reports” and “business intelligence solutions”. AMR has a focused vision to provide business information and advice to help its clients make strategic business decisions and achieve sustainable growth in their respective market areas.

David Corréa
Allied Analytics srl
+1 503-894-6022
write us here
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Street.! An online subscription-based report library – Allied Market Research



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Wine production

Archaeologists find 1,500-year-old ‘prestigious wine’ production complex in Israel

On Monday, a group of archaeologists reported having unearthed in the city of Yavne (Israel) a huge wine production complex that was built and used during the Byzantine period, around 1,500 years ago.

The complex includes five wine presses, warehouses, kilns for producing clay vessels and tens of thousands of shards and jugs.

According to the Israel Antiquities Authority, the discovery shows that Yavne was a wine powerhouse in the past, producing up to two million liters per year.

“It was a prestigious wine, a light white wine, and it was brought to very many Mediterranean countries,” Jon Seligman, one of the excavation directors, said in remarks. collected by AP.

Seligman noted that the locally made drink was known as “Gaza wine” and was exported to Egypt, Turkey, Greece and possibly southern Italy.

“Beyond that, it was an important source of nutrition and it was a safe drink, because the water was often contaminated, so it was safe for them to drink the wine, ”added Seligman.

For his part, the mayor of Yavne Zvi Gur-Ari said in a Facebook post that the site will be preserved and presented as a tourist and educational destination.

“We have determined that the site will be preserved and will (…) be a tourist and educational center for many visitors. The construction plans will be modified and adapted so that the road that was to cross the complex is transformed into a bridge which will allow the site to remain intact, ”the politician wrote.

Disclaimer: This article is generated from the feed and is not edited by our team.



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Wine production

France increases its production of canned wine

Canned wines have peaked in popularity among people in Europe and America looking for portability and convenience.

More than half of young people in the UK have consumed them, or plan to do so in the near future, and they are usually stocked in US supermarkets.

Markets renowned for their wine production, such as Italy and France, have withstood considerable resistance. For some, the financial costs of this state of denial have become scarce.

Cacolac, the chocolate milk brand widely consumed by children in France, is taking advantage of its Bordeaux origins to get rid of ten years of muted investments propelling this upward trend.

The company will invest 5 million euros in a new factory to increase its production of canned wine in the hope of storing its products throughout the country.

But is the wine capital of the world ready? Are the French finally ready to embrace foil-clad vino?

Canning of the drink is considered offensive by the devotees

France’s domestic market could still be a tough nut to crack. The country set the model for wine making in the world today, with practices dating back to Roman times adopted everywhere from Australia to Chile.

Pride is taken in controlling taste and quality, with strict standards in place. A visit to Bordeaux’s extravagant and well-stocked Cité du Vin clearly shows this.

Cacolac wishes to emphasize that none of these elements will be sacrificed in the name of a container of a different shape.

“When I mentioned this project for the first time, I felt mistrust”, explained Christian Maviel, president of Cacolac, to The temperature.

“A lot of people here thought we were going to mess up [the wine] But that’s not the case at all, “

Their new facility will allow the company to produce forty million cans of wine per year, more than four times their current production.

The same young people who enjoyed their chocolate milk ten years ago will be their best way to embrace change – 48% of 18-24 year olds in France said they would be willing to give canned wines a chance.

Cacolac is not the only one to take action

Until now, traditional wineries have pushed for privacy when supplying their wine to businesses that use cans.

Several well-established merchants show up to change the story.

Jean-Pierre Robinot, originally from the Loire, supplies Winestar, a French company with supply contracts in the United States, his Cabernet Franc rouge and his Chenin blanc.

Another, Anne-Victoire Monrozier, puts her 250 ml of Beaujolais in red boxes.

If more announcements follow, that could well be a sign that France is finally ready to embrace the drink in its new form.


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Wine fermentation

Four dead in Italy as gas from wine fermentation overwhelmed them

Four Italian men between the ages of 40 and 70 perished while producing wine from their family vineyard over the weekend, according to Italian firefighters.

The men, Santino and Massimo Carnevale, aged 70 and 45, and brothers Giacomo and Valerio Scofano, aged 70 and 50, were all related and took part in an annual wine tradition near the town of Paola in southern Calabria. One of the victims, Valerio Scofano, was not supposed to be in the hangar, having been sentenced to house arrest in his house several miles away for harassing a former lover.

They were found on the floor of a small shed where they were fermenting grapes without adequate ventilation. Local prosecutor Pierpaolo Bruni said an investigation into the deaths would be opened, but the room was “not sufficiently ventilated” for the high level of carbon dioxide produced by the fermentation process.

Roberto Perrotta, the mayor of Paola, said the tragedy had caused “pain to the whole community”, according to local media.

When first responders arrived, family members who were already at the scene briefly erupted into a scuffle with local reporters who had been following the emergency vehicles, possibly to protect the identity of the victim of the l house arrest that shouldn’t have been there.

Police speculate that one of the older men first entered the shed to stir the fermenting grape vat as they prepared to transfer the liquid to vats when it was overrun by fumes. The second older man then likely entered to save him, but was also defeated. The two younger men and a woman who is said to be the stepdaughter of one of the men also followed. The woman passed out near the entrance and was resuscitated and is recovering at a local hospital.

The authorities do not suspect a criminal act.


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Wine production

Robert Russell: Red wine production

Red wines are generally more complex, richer and heavier, with hints of spices and herbs, as well as non-vegetal characteristics, generally identified as mineral or flint. White wines can be sweeter and lighter and have easily identifiable fruit flavors and aromas. This complexity comes at a cost.

Red wines are more difficult and more expensive to make. After harvest, it is common to separate materials other than grapes, during a sorting process carried out on a vibrating table or conveyor belt that prepares the grapes for crushing and destemming. The traditional crush had been accomplished for centuries by tapping the foot, reminiscent of the famous and one of her favorite Lucille Ball episodes, “Lucy’s Italian Movie”.

Today, the world of wine crushes grapes with machines, generically called crushers, destemmers. With red wine, some processes include using whole bunches with the stems, or unmashed berries alone, or other variations. When making wines such as Syrah and Pinot Noir, the use of whole berries promotes carbonic maceration; and the result is light red wines with a more fruity taste and milder tannins.

In an oxygen-free environment: the berries begin to ferment from the inside. Eventually the grapes end up crushing under the weight of the alcohol they produce. The stems left in the juice favor a more complex structure of the wine. A good wine maker who leaves in stems and other materials will sort the grapes and juice again. Small producers can simply pour the juice and grapes into a colander. Finally, removing the stems prevents bitterness.

Red wines generally undergo maceration before fermentation. This helps extract rich colors and complex tannins. For many years, maceration was a coincidence based on natural yeasts adhering to the skin of the grapes. Perhaps fifty years ago, in Burgundy, a technique called cold soaking became fashionable. Used mainly for the production of Pinot Noir, the grapes soaked in their extracted juices, without fermentation due to lower temperatures.

Subsequently, throwing out some of this juice encourages a stronger influence of the skins with a greater proportion. History suggests that the practice rose to prominence in Burgundy, when cold temperatures at harvest time meant naturally cold-soaked wines, if it was cold outside the cellar. As a result, fermentation often took several weeks. It’s become an accepted tradition, but while some winemakers think it’s an effective way to develop desirable flavors, others say it’s ineffective. With fermentation and maceration, the skins produce phenolic compounds, the chemical compounds that affect the taste, feel and color of wine.

Most of these phenomena in wine come from the pulp, skin, seeds and stems of the grape. Without the skins, the juice would be a dull, almost clear product. As the wine ferments, the juices develop, a “solid must” stopper which inhibits the extraction of colors and taste. Such a ceiling can be broken; or the reassembly of the wine while pumping the red wine from the bottom of the vat. The spray on the cap of the fermenting wort covers the skins so that the carbon dioxide rises to the surface.

Other producers break the plug with a tool resembling a boat paddle, periodically. When the process is complete, the best quality juice pumped from the vat becomes a fine vintage wine. The juice that stays squeezed out of the cork, mixes with other wines to form a cuvée, or maybe in a second label wine, maybe not even bottled under the same brand. It can also sell, in excess, to producers of bulk wine.

Top quality red wines are usually aged in some type of oak barrel, whether old or new: or French or American oak. These variations determine the amount of oak flavor imparted, each respectively. The maturation period can range from a few months to a few years. Over longer periods of time, this process includes the occasional movement of juice from one barrel to another and periodic refilling to replace any evaporation.

Before bottling, the wines are transferred to a final barrel, where they are usually filtered or fined to remove any debris. Any wine worthy of aging will eventually reject sediment. So, when drinking a good wine with a certain age, the last ounce of the bottle may not be drinkable, it is sometimes the case.

Stay healthy and well done

You can contact Robert Russell at [email protected]


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Wine production

Uttar Pradesh seeks to promote wine production, creates ten units

Uttar Pradesh will host an investor meeting in November that will invite the country’s top wineries in addition to top investors and states like Maharashtra and Goa that can invest in the state.

To promote fruit wines in a significant way, the government of Uttar Pradesh has made arrangements to promote wine production units in the state’s 2021-22 excise policy, senior officials said. Although the UP has a wine policy, the state does not have a single wine unit.

Additional Chief Secretary Sanjay R. Bhoosreddy told FE that at least a dozen winemaking units are expected to see the light of day in the state’s major fruit-growing regions soon. The All India Wine Producers Association (AIWPA) led by Jagdish Holkar met with the Additional Chief Secretary last week about the tax issues faced by wineries across the country and offered to help l ‘State to set up wine units.

“Several subtropical fruits like mango, jamun, jackfruit, guava, grapes, lychee, amla and papaya are grown in UP and the huge quantities produced are not even fully utilized. Much of the produce is wasted due to the lack of proper storage facilities for the fruit, ”Bhoosreddy said after a meeting with several industry representatives to brief them on incentives offered by the state to set up wine units.

“If wineries are set up here, the industry will get a boost through incentives, farmers will get the right price for their produce, and the state will earn income from the sale of wine. More importantly, most of the fruit will also be used, ”he said.

Under the new excise policy, wine made from fruit produced in the state is free of matching fees and additional matching fees for the next five years. This should encourage units to move up in the state, he added. The promotion of wineries is part of the government’s efforts to increase farm income.

Excise Commissioner Senthil Pandiyan C said efforts are being made to identify districts where fruit cultivation is high and products are not being fully utilized so that wineries can be established in those areas.

Anil Sawhney, owner of Godson Organic Farm in Bareilly, proposed to create the state’s first pilot cellar. The idea is to set up a demonstration model that can be seen by other farmers and replicated in their villages to promote agrotourism.

Bhoosreddy said the state would host an investors meeting in November that would invite the country’s top wineries in addition to top investors, and states like Maharashtra and Goa that can invest in the state.

The AIWPA will make a presentation at the meeting to inform investors about the procedure for creating a wine estate.


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