What will you find at the New Viet Dairy booth at this Food & Hotel event? A range of renowned beverage brands such as Babich, Fat Bastard, Chateau des Landes, Olala… will be showcased and served at our counter.
Scroll through the album below to learn more about these high-quality beverage brands.
Olala: Olala fruit juice, a fruit juice brand from New Sevegep company, originated in 1972 in the Morfou plain, the largest citrus-growing area in Cyprus. This product is made from 100% natural fruit juice, ensuring top quality. Especially, with TetraPak’s advanced recycling packaging technology, transportation and usage become more convenient.
Babich: Founded in 1916 by Josip Babich, considered the oldest family winery in New Zealand. Babich’s Organic wine products are all produced from grapes grown in the Marlborough region, where there is rich soil on a gravel base. With experienced grape growing and wine production teams, along with modern production facilities, Babich ensures high-quality wines that fully meet standards and are safe for consumer health.
Fat Bastard: Fat Bastard, a French wine brand, established in 1998. Products from this brand are made from high-quality grape varieties carefully selected from the Rhone Valley region, France, bringing a characteristic delicate flavor. Currently, Fat Bastard wines are imported and distributed officially by New Viet Dairy in the Vietnamese market.
Chateau des Landes: The vineyard developed by traditional family Daniel LASSAGNE, situated on a beautiful red gravel plateau surrounding the town of Abzac. Grapes are harvested when fully ripe, then undergo a fermentation process lasting from 3 to 4 weeks. Château des Arnauds wine is bottled after 14 months of aging in barrels. With 100% merlot grapes, Château des Arnauds wine achieves a balance between flavor and structure. This type of wine can be enjoyed when young and has the ability to age for a long time.
And don’t forget to mark your calendar for New Viet Dairy on March 19-21, 2024, at booth AE5-01!
Follow our event page to stay updated on the latest information about the program: https://bit.ly/3P3BP3f