Ramona Ranch Vineyard & Winery
Obsessed with spritzes and inspired by wine coolers of the 1980s, sommelier and founder Jordan Salcito created RAMONA. RAMONA is named after Salcito’s littlest sister’s childhood alter ego and represents Salcito’s alter ego to her fine wine and high-end restaurant career. While working with Momofuku and Eleven Madison Park in New York, she noticed a void in the market for high quality, portable, wine-based beverages that consumers could drink in moments when glasses and bottle openers weren’t appropriate.
“The biggest difference between RAMONA and other canned alcoholic beverages is our value system,” Salcito says. “We produce – objectively delicious – wines and spritzes made from organically grown, sustainably sourced ingredients and work with partners who are similarly committed to transparency around an ethical supply chain.”
About the founder
Salcito is a five-time James Beard Award-nominee and the former Wine & Beverage Director for David Chang’s Momofuku restaurants, where her wine list at Ko was named “Most Creative in the World” by World of Fine Wine magazine in 2016. Before that, she worked as a sommelier and manager at Eleven Madison Park and as a prep cook at DANIEL. Fun fact: Jordan passed the Master Sommelier “Blind Tasting” exam on her first try!
Jordan has harvested experience at some of the world’s best wineries, including Domaines Dujac, Mugneret-Gibourg, Comte Liger-Belair in Burgundy, Bodega Chacra in Patagonia and others throughout Italy and the US.
Salcito first became interested in wine when she learned her grandfather used to make it in his basement. RAMONA took that DIY spirit and brought it to the masses. With RAMONA, Jordan created something she wished existed – a delicious beverage for casual moments made with organic ingredients and ridiculously high quality standards.
In Italy, the spritz is a regional take on the aperitif, where each village seems to have its favourite recipe. Not merely an ideal combination of bubbles and bitterness in a low-alcohol package, the spritz helps one appreciate both the evolution of Italian cocktail culture, and the importance of ritual and leisure to Italian life.
RAMONA is a spritz in spirit. An update of the Italian classic that begins with their expertise and first love: fine wine.
Another fun fact: RAMONA is certified as a Women’s Business Enterprise (WBE) through the Women’s Business Enterprise National Council (WBENC).
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.
The House was established in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.