UAB VSF INTERNATIONAL CONSULTING & TRADING: COMPANY

UAB VSF INTERNATIONAL CONSULTING & TRADING

Our agency has been operating for 15 years first in Germany and then in Lithuania (with operative office in Italy) tailoring premium class wines and food with the hugest value for money, the selection of the same has been creating summarizing the experience of our grounder Mr. Roberto D’Innocenzo and our team of 4 people, who are Conneissuers and Sommeliers from AIS or FIS. We do promote as exclusive Brand Ambassador for Travel Retail and Domestic Market worldwide, with one stop logistic solution, selected Food Brands and exclusive Vintaliers with at least 90 points or more Parker, Wine Spektator, Wine Enthusiast, and 3 Glasses Gambero Rosso. All of our items are already famous in the main five stars class Hotels and International/Michelin Star Restaurants.

Furthermore with our sister`s company, namely Celma Marketing grounded from Mrs. Celma Sintija in 2012 in Italy we run the hugest portfolio worldwide of Italian A-Brands such as Antinori, Frescobaldi, Ornellaia, Ruffino, Avignonesi, Tenuta San Guido (Sassicaia), etc.

Three years ago our company developed further and expand the portfolio into high spirits and beers. Nowadays we are strong increasing the volume of beers and spirits and in most of the markets, while we are well acknowledged and recognized as valuable and quality partner not only for wine and food, yet for beers and spirits too.

Svyturys

SVYTURYS

In the year 1784, Johann Wilhelm Reincke, a member of the respectable German family founded Klaipėda’s first industrial brewery in the suburbs of Friedrich. The Reincke family blazon sported the sea eagle, a symbol of brave seafaring. The same symbol was used in the emblem of the new brewery and it has endured in the coat of arms of Švyturys to this day. The only competition to the perfect taste and quality of the first beer in Klaipėda could have come from Theodor Preuss, another prominent beer-maker of Memel. Once, the two men sat over a mug of beer and decided there was no point in vying with each other and that they could work together. The two companies were merged and the new United Stock Brewery became the unparalleled leader in the coastal region.
The United Stock Brewery of Klaipėda won its first gold medal at the crafts and fisheries expo in Klaipėda back in 1883, and 1925 it reaped an award at the industry, crafts and agriculture expo of Klaipėda region. In between the two wars, the brewery, then under the management of Wiliam Falck, its veteran director and the Dutch consul in Klaipėda, was expanded and a modern yeast factory was built. The stock brewery of Klaipėda became renowned all over Lithuania for its light Caramel beer as well as several brands of Bavarian Bock porter.
Rebuilt after the war, brewery Švyturys started making beer in 1946. First, it would only be barrelled and brought to pubs in the region of Klaipėda. In 1950, the company installed a bottling line, which would be ever upgraded as the demand for Klaipėda’s beer grew. In the year 1965, specialists at Švyturys under the management of chief engineer G.Abramčikas created the recipe for Baltijos beer. This beer became the flagman of the group of beer that Švyturys made. In 1973 Švyturys was among the first to start making pasteurised beer in Lithuania.
Once Lithuania’s Independence was restored, Švyturys was reorganised to become a public limited company. After it was restructured in 1995, the company came up with the brands of beer that underlay the brewery’s success, the light Ekstra premium lager that was created by the brewer Džuljeta Armonienė becoming its foundation. Live Švyturys Ekstra beer was available in 30- and 50-litre kegs and became the most popular beer on tap at the Lithuanian bars and restaurants. In 1996, the company built a filtration system, the most advanced in the beer industry at the time.
In spring 1999, the controlling stock in the company was acquired by the Danish Carlsberg A/S, a major beer producer around the world. Considering the achievements of the Lithuanian company, the Danish investor made no changes to the operations and beer of Švyturys. Carlsberg shared its many years of experience, renovated the company, boosted its output and provided training for its employees. In December 2001, the most highly reputed breweries of Švyturys and Utenos Alus were merged to become Švyturys-Utenos Alus AB, a company that in February 2003 was reorganised to become Švyturys-Utenos Alus UAB.

Beers:

EKSTRA

Švyturys Ekstra (5.2%) is a Dortmunder/European Export lager created by Džuljeta Armonienė, the chief brewer of Švyturys back in 1995. This was the first Lithuanian beer to earn the international recognition and be awarded the gold and the silver at the World Beer Cup and the gold at the Stockholm beer festival.
Ekstra is a beer with a liquid golden colour that is topped by a thick, snowy-white foam. It is made from barley malt, rice, bitter and spicy hops, brewer’s yeast and fresh water. The beer has been widely acclaimed thanks to the intensity and lightness of its well-balanced taste, with just a slight tinge of the bitterness of hops. From day one, Švyturys Ekstra became and still is the most popular beer on tap in restaurants and bars across Lithuania as it is delivered to bars as non-pasteurised, live beer.

BALTIJOS

Švyturys Baltijos (5.8%) is a dark Märzen/ Oktoberfest lager, one of the beers in the traditional Švyturys collection that has been brewed since 1965. Ethnographers believe that the colour and taste of this “March” beer is most similar to the first beer of Švyturys that German merchant Reincke, the founder of the brewery originally offered back in 1784. In its own category, Baltijos beer has won the bronze at the World Beer Cup and was awarded the Grand Golden Medal at the international Siberian Fair.
The deep red amber beer has a sweetish, rich, long-lasting taste of caramel. The qualities of the flavour and taste of Švyturys Baltijos are best revealed when served in a special glass, which has to be wide and shaped like a bauble or a tulip with a sturdy stem. The dark Baltijos beer perfectly complements game and dark meat, oil-rich fish, blue and hard cheese, sweet desserts with caramel and chocolate.

BALTAS

OLD PORT ALE

Castellano company

CASTELLANO

PUGLIA

Castellano wines in tetrapack (red, white, rose')

CHERRY TOMATOES

TOMATO PUREE

PEELED TOMATOES

Torre Orientale winery

TORRE ORIENTALE

FRIULI VENEZIA GIULIA – ZONA GRAVE

Torre Orientale is a recently established Farm, but it rises on a territory that for centuries produced, for natural ability, typical of the Venetian and Friuli people. The land of Torre Orientale are of alluvial origin, dry stony, suitable for the vine cultivation. The farm has about 80 hectar of land, of which 70 hectares cultivated with vine, 3 hectares with apple trees and for the remaining land the planting of more vineyards is in progress.
A company neat and organized in a professional manner in a family atmosphere, but a keen eye can not escape the extreme avant-garde technological innovation and research, in full respect of the land and the teachings of the tradition of quality and authenticity.

Wines:

CABERNET FRANC DOC

Intense, ruby red in colour, this wine has a strong and herby perfume.
Characteristic pleasing and slightly herby taste.
Good ageing capacity. Serve at 18° C with red meat dishes, poultry and game.
Percentage alcohol by volume 12.5%

CABERNET SAUVIGNON DOC

Red wine from the vine of the same name, it has an intense, ruby red colour, slight herby perfume, dry taste and is strong bodied.

Wine matured in barrels, it should be opened an hour before serving at a temperature of 18° C. Excellent with roast red meat and game.

Percentage alcohol by volume 12.5%

CHARDONNAY DOC

Light straw yellow colour and bright with a notable character (hints of golden apples and crusts of bread).

Dry, fresh, elegant and harmonious taste.

It must be stored in a cool, dark place.

Serve at temperatures from 8-10° C, ideal with fish and shellfish dishes as well as with eel and frogs.

Percentage alcohol by volume: 12.5%

FRIULANO DOC

Straw yellow colour with beautiful transparent gold hues, this wine has a definite perfume with pleasing hints of golden delicious apples.

Dry taste with a pleasingly bitter base.

Serve at 10 – 12°C with lasagne, spaghetti with tomato sauce, snails and fish dishes.

Percentage alcohol by volume: 12.5% .

Bottles of 0.75 litres in cases of 6.

The production area is in the town of Spilimbergo (PN) in the “Magredi” area.

The grapes are vinified white and the must is fermented at controlled temperatures.

The wine obtained is refined by leaving it for around 3 months on noble dregs. It is then filtered before being bottled.

MERLOT DOC

Ruby red colour, winy perfume with hints of a compound bouquet. Dry in taste yet not acerbic even though it has a delightful bitter aftertaste. Good ageing capacity. Serve at 18° C with white meat, poultry and fried meat.

Percentage alcohol by volume 12.5%

PINOT BIANCO DOC

Pale straw yellow colour with greenish reflections, faint but continuous fragrance (hints of sweet almonds). Dry and with a very fresh taste.
Serve at 8-10 ° with light appetizers and dishes of fish, stuffed zucchini and stuffed tomatoes
Gradation: 12.5 % vol.

PINOT GRIGIO DOC

Wine with a golden yellow colour with copper hues, fresh bouquet, very pleasant. Dry, full and very personal. Serve at 8-10 ° C with fish dishes with sauces, mushrooms pies and marinated carrots.
Gradation: 12.5 % vol.

PINOT NERO DOC

Wine refined in small barrels.
With a ruby red colour which tends to become garnet coloured when aged, this wine has a delicate and characteristic perfume.
Typically dry in taste.
Serve at 16 – 18° with risottos, soups and red and white meat dishes.
Percentage alcohol by volume: 12.5%

REFOSCO From Peduncolo Rosso DOC

Intense ruby red in colour tending towards garnet when aged, intensely winy perfume with slight herby hints. Very pleasant dry taste.
Serve at 18° C with soups, spaghetti with carbonara sauce and boiled meats.
Percentage alcohol by volume 12.5%

SAUVIGNON DOC

Straw yellow colour with greenish reflections, delicate and ongoing perfume (hints of sweet almonds).
Very fresh and dry taste. Serve at 8 - 10° C with light starters and fish dishes, stuffed courgettes and stuffed tomatoes.
Percentage alcohol by volume: 12.5% 

TRAMINER AROMATICO

Golden straw yellow in colour , this wine has an intense aromatic perfume with hints of wild rose.
Dry, soft and slightly bitter in taste.
Serve at 8-10° C as an aperitif or with fish dishes, vegetable soups and highly flavoured cheeses.
Percentage alcohol by volume: 12.%

PROSECCO MILLESIMATO DOC

Varaschin winery

VARASCHIN 

VENETO – ZONA VALDOBBIAVENE 

Varaschin firm was founded in S.Pietro di Barbozza around 1930 by Matteo Varaschin, one of the “patriarchs” of Valdobbiadene viticulture who taught its own oenological “art” to the sons Renzo, Luigi and to the grandchild Orfeo. It’s located among the vineyards of the typical Prosecco area and the prestigious Cartizze that is exclusively produced here. Varaschin wineries are located in S.Pietro di Borbozza square, inside an ancient palace; here is where “The Confraternity of Valdobbiadene Prosecco” meets. Varaschin family is a proud member and testimonial of this association, founded to protect the quality of the product and the territory.
The viticulture has been practiced for such a long time that the work of men has sculpted, over the centuries, the sunniest slopes. Prosecco has been cultivated on these hills for more the two centuries.

Wines:

PROSECCO SUPERIORE BRUT DI VALDOBBIADENE – DOCG

 SUPERIORE DI CARTIZZE VALDOBBIADENE– Spumante Dry – DOCG

PROSECCO EXTRA DRY- KENKO DOC

PROSECCO SUPERIORE DI VALDOBBIADENE- Spumante Extra Dry – DOCG

Cuvée Rosé – Vino Spumante Rosé Brut Millesimato

Tasca D'Almerita winery

TASCA D'ALMERITA

SICILIA

Eight generations of our family are linked to two extraordinary places which are part and parcel of Sicily's history: the Regaleali estate which now stretches over 500 hectares at the very centre of Sicily; and Villa Tasca (formerly Villa Camastra) in Palermo, heart and soul of the Sicilian capital's social and cultural life in the late 19th century. Tasca counts have always spearheaded a can-do culture, being the first to introduce any innovations in farming technology and cultivation techniques.

From the late 19th century through the early years of the 20th, Regaleali upgraded and specialised, succeeding in making itself stand out from the under-developed region around to become a model agricultural business. From the mid-20th century onwards, the family firm grew and developed, inventing, producing and distributing the wealth of this land and spreading its values: solidity, consistency and simple hard work. Once established as a wine-growing and -producing concern, the long history of Regaleali's Rosso del Conte, Nero d'Avola reserve and chestnut-aged Perricone began. And the company's vocation for exalting Sicily's culture and land became clear. The immense success of Regaleali Bianco – Sicily's first true expression of a terroir-linked wine – crowned our achievements.


Wines:

ROSSO DEL CONTE

Rosso del Conte, born in 1970, is the first wine of great quality and longevity produced in Sicily, and it has even been called the "Super Tasca." Conceived and created by Count Giuseppe, it expresses the characteristics of the Regaleali estate. 

Grapes:

A selection of best Nero d’Avola grapes (63%) and other red vaieties among those authorized by the DOC (37%).

Appellation:

Rosso DOC Contea di Sclafani.

Production area:

Regaleali Estate - Palermo - Sicily.

RISERVA DEL CONTE

Grapes:
Perricone (67%) Nero d’Avola (33%).
Appellation:
Rosso Riserva DOC Contea di Sclafani.
Production area:
Regaleali Estate - Palermo - Sicily.

CABERNET SAUVIGNON

Cabernet Sauvignon – like Chardonnay, whose cultivation was not permitted by the regional laws at that time – was implanted for the first time in Sicily on the Regaleali Estate in 1985. A sole vineyard, atop the San Francesco hill, with south-west exposure about 570 meters above sea level, on a terrain of medium texture formed by sand, silt and clay. Aged in new 225-litre barriques of Troncais and Allier for 18 months.Grapes:
Cabernet Sauvignon
Appellation:
Sicilia I.G.T. - Cabernet.
Production area:
Regaleali Estate - Palermo - Sicily.

CHARDONNAY

In 1979, Lucio Tasca d'Almerita decided to measure himself with the most celebrated white grape variety in the world. So in the mid-80s, with cuttings coming from Burgundy, among other places, about 5 acres of Chardonnay were planted at the bottom of the San Francesco hill, with a predominantly south-west exposure about 500 metres above sea level. Like Cabernet Sauvignon, the variety was not recognized by specific guidelines at that time. In 1989, the first vintage of Chardonnay was vinified and marketed. The uniqueness of the '91 Botrytis Cinerea and the '92 Vendemmia Tardiva vintages will be long remembered.Grapes:
Chardonnay
Appellation:
Chardonnay Contea di Sclafani DOC.
Production area:
Regaleali Estate - Palermo - Sicily.

CYGNUS

Its name is linked to the family history. It is a tribute to Richard Wagner, who in 1881 completed the draft of the third act ofParsifal in the garden of Villa Tasca in Palermo, inspired by the swans living in the pond. A selection of Nero d'Avola cultivated on high hills and Cabernet Sauvignon are combined to express the potential of the Sicilian vines and the elegance and austerity of the international variety.Grapes:
Nero d’Avola 60% and Cabernet Sauvignon 40%.
Appellation:
Nero d’Avola - Cabernet Sauvignon Sicilia DOC.
Production area:
Regaleali Estate - Palermo - Sicilia.

REGALEALI BIANCO

For 54 vintages, this wine has represented the estate whose name it bears. It expresses the full aromatic potential of the territory. A classic that is always excellent, with its unmistakable Rhenish style bottle
Grapes:
Inzolia (39%), Grecanico (33%), Catarratto (19%), Chardonnay (9%).
Appellation:
Sicilia D.O.C. - White.

REGALEALI NERO D'AVOLA

As the first-born of the Estate's wines, for 57 vintages it has told the story of the hills where Nero d'Avola has been produced.Thanks to a careful study of its aromatic curve, the right harvesting time is chosen in order to guarantee elegance and the As the first-born of the Estate's wines, for 57 vintages it has told the story of the hills where Nero d'Avola has been produced.
Grapes:
Nero d'Avola predominantly.
Appellation:
Sicilia I.G.T. - Red.

REGALEALI LE ROSE

Our rosé, made with Nerello Mascalese grapes planted at Regaleali in the Santa Rosa vineyard in 1986, combines the fruity elegance of red wine with the flavour of white wine.Grapes:
Nerello MascaleseAppellation:
Terre Siciliane I.G.T. - Rosé.

Cantine Foraci winery

CANTINE FORACI

SICILIA

Since 1936, the vast plains of western Sicily, warmed by sunlight Sicilian family Foraci with his love of the vine, in 1988, realized in the city of Mazara del Vallo (TP), a new factory covers an area of ​​60,000 meters square.
The company's philosophy is the result of a happy marriage between the old family traditions and cutting-edge technologies.
CELLARS FORACI Srl, thanks to the satisfaction and trust of our customers, has succeeded, over time, to create a distribution channel to major international markets.


Wines:

SATIRO DANZANTE

Type of wine: Red Grape

Varieties: Nero d’Avola

Classification: I.G.T. (Indicazione Geografica Tipica)

Production Area: Mazara del Vallo (TP)

Vinification: long maceration of the grapes and fermentation under controlled temperature in stainless steel vats and aging in barriques

Fermentation Equipment: steel tanks

Fermentation Temperature: 26-28° C

Duration of Fermentation: 14-15 days

Colour: ruby

Nose: intense and complex with evident notes of liquorice, vanilla and red fruits

Palate: full, determined, justly tannic, well balanced and rounded

FORACI GRILLO

Type of wine: White

Grape Varieties: Grillo

Classification:I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: soft pressing of the grapes in stainless steel vats and fermentation under controlled temperature

Fermentation Equipment: steel tanks

Fermentation Temperature: 16-18°C

Duration of Fermentation: 15-18 days

Colour: straw yellow with golden hue

Nose: mature fruit, floreas notes, fresh and wrapping

Palate: full, velvety, satisfying

FORACI NERO D’AVOLA - SYRAH

Type of wine: Red Grape

Varieties: Nero d’Avola, Syrah

Classification: I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: long maceration of the grapes in stainless steel vats and fermentation under controlled temperature, plus blend on the finished wine, short passage in barrique and aging in cash Fermentation Equipment: steel tanks

Fermentation Temperature: 28-30°C

Duration of Fermentation: 12-15 days

Colour: ruby with purple blue hue

Nose: rich in mature red fruits flavours from strawberry to the bilberry

Palate: full, velvety, nicely tannic

O’FEO INZOLIA

Type of wine: White

Grape Varieties: Inzolia

Classification: I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: soft pressing of the grapes in stainless steel vats and fermentation under controlled temperature

Fermentation Equipment: steel tanks

Fermentation Temperature: 16-18°C

Duration of Fermentation: 12-15 days

Colour: straw yellow

Nose: elegant, delicate, fruity, rich in citrus fruits perfumes

Palate: iresh, velvety, harmonic

O’FEO NERO D’AVOLA

Type of wine: Red

Grape Varieties: Nero d’Avola

Classification: I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: long maceration of the grapes in stainless steel vats and fermentation under controlled temperature

Fermentation Equipment: steel tanks

Fermentation Temperature: 28-30°C

Duration of Fermentation: 10-12 days

Colour: ruby with purple blue hue

Nose: elegant, persistent with red fruits flavours

Palate: full, velvety, justly tannic and well balanced

SOLLATIO BIANCO

Type of wine: White

Grape Varieties: Inzolia, Grillo

Classification: I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: soft pressing of the grapes in stainless steel vats and fermentation under controlled temperature

Fermentation Equipment: steel tanks

Fermentation Temperature: 16° C

Duration of Fermentation: 10-12 days

Colour: straw yellow

Nose: persistent, delicate, fruity, rich in mature fruits notes

Palate: balanced, fine, harmonic, good persistency

SOLLATIO ROSSO

Type of wine: Red

Grape Varieties: Nero d’Avola, Merlot, Syrah

Classification: I.G.P. (Indicazione Geografica Protetta)

Production Area: Mazara del Vallo (TP)

Vinification: maceration of the grapes in stainless steel vats and fermentation under controlled temperature

Fermentation Equipment: steel tanks

Fermentation Temperature: 28-30° C

Duration of Fermentation: 8-10 days

Colour: ruby

Nose: red fruits flavours, violet

Palate: soft, persistent, elegant