We will spending a day at the Prowein fair in Dusseldorf next week.
Have board members attended? How is it best handled?
One of our missions will be to find a dynamic distributor for the German market . Any suggestions or recomendations?
Do You Need a Pricey Culinary Degree to Be a Top Chef?
Pacherenc du Vic Bilh - Bouscassé - 2000
Next week's VINITALY 2010 in Verona
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