The winery, located in the heart of Tuscany, between two of the most significant historical centers of the region, Pisa and Florence, born in 1994, from the experience of three generations who have been able to pass on, year after year, all their knowledge and tradition in wine field, as well as the passion for good wine.
Every day Cerester, specialized in the export of bulk and bottled wine all over the world, operates in the production and marketing of wines of different origins, denomination and typology, guaranteeing added value to a product that is not only genuine, but also a spokesperson for the prestige and Italian tradition.
Throughout his whole life, David Volterrani has always been in contact with wine.
He attended an economics-focused high school, and he’s had his first hands-on experience in his father’s winery.
Prior to launching Cerester srl, he has traveled to Australia and New Zealand to take part in two different harvests. He’s never really stopped traveling ever since and has attended wine fairs all around the world.
In 1994 David decided to make a bold move and founded Cerester, his own business. At first, the winery dealt primarily with bulk wines. In the last 5-6 years, Cerester has switched to bottling and has created brands that have proven successful in many countries all around the world.
On a clay limestone hill in Prince Edward County, Norman Hardie’s passion for fine wine is put to the ultimate test.
Over two short decades, Benjamin Bridge has distinguished itself as Canada’s premier sparkling wine house.
The history of Domaine Fournier Père et Fils and the history of Sancerre wines are closely intertwined. The team at Domaine Fournier Père et Fils has witnessed first-hand the very first moments of the fledgling appellation and we have been part of its excellence ever since. Their wines are the true pairings of gourmet cuisine. They embody authentic French art de vivre, traditions and heritage.
When the boldly curious founders decided to “experiment threely” and blend together a luscious threesome of distinctively different grapes into one wine, they knew it needed a name that would live up to this innovative, provocative blend. They called it Ménage à Trois. Not just because it was a revolutionary three-grape blend, but because like its taste it deserved a name that would never blend in.
Over the years, the Cakebread emerge from various difficulties such as vines dying from phylloxera. They’ve also built their library and started producing wines from more varietals – Merlot, Pinot Noir, Rubaiyat, etc. Expansion of their winery has also began as they start purchasing adjacent wineries and vineyards.