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Why Velenosi? Established in 1984 from zero : 9 hectares, 2 wines

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Presentation on theme: "Why Velenosi? Established in 1984 from zero : 9 hectares, 2 wines"— Presentation transcript:

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2 Why Velenosi? Established in 1984 from zero : 9 hectares, 2 wines
Angela Velenosi is the ‘soul and mind’ of Velenosi and the key person behind the Velenosi success Self-made winery: no capitals, no territory, no know-how…but lots of passion, energy, learning from own experiences and mistakes Two winemaker consultants: Attilio Pagli, in the Best 30 Winemakers in the world by Decanter, July 2015 Issue and Cesari Ferrari for the sparkling wines, consultant for many Franciacorta wineries Velenosi is the 2nd family-owned winery in Marche region: 148 hectares, 2.5 million bottles and more than 20 wines, 48 export markets, representing the whole Marche’s grapes heritage + Montepulciano d’Abruzzo Quattromani.

3 SWOT Analysis Strength Weakness Opportunity Threat
Strong connection with territory High quality / value ratio Market/Consumer oriented Wide Portfolio Two specific winemaker consultants Strong brand owner support Little brand awareness Wines and region are not popular and need time to be appreciated Small distribution based on-premise Campaign/Awards not too much relevant for US market Opportunity Threat High potential for brand growth Second family owned winery in Marche Region Little presence of competitors for the same wines Little consumer understanding of the territory Accounts may not re-order spontaneously, when wines are sold out

4 Strategic summary Velenosi is one of the DSWS Foundation suppliers
Continue leveraging brand history and quality Amplify distribution Amplify brand awareness with social media & tastings Increase PODs with new placements Amplify ‘great value’ factor Recruit consumers through trial and education Monitoring stock of the accounts In-store tastings Small consumer events

5 Velenosi Portfolio

6 What’s new N e w P a c k g Offida DOCG Pecorino
First vintage bottles: 2011 First vintage of the DOCG: 2011 Yield per hectare: 75 quintals Fermentation: wild yeasts Fermentation: fine lees are stirred every 3/5 days for 6 months to enhance the smoothness.

7 Scores

8 Le Marche Region

9 #whymarche #monuments&culture #food&wine #hillside&beaches

10 Why Marche?

11 Why Marche?

12 Velenosi Team


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