Cluster
Tasting
Technical framework for professional tasting: sensory protocol, thermal ranges and gastronomic pairing matrix.
Live Protocol Snapshot
Backlog 0d
Market x1.0000
Queue 0/10
Formula ((queuedOrdersCount / dailyCapacity) + 1) * 1.1
Daily Capacity 10
Live Protocol Snapshot
Backlog 0d
Market x1.0000
Queue 0/10
Formula ((queuedOrdersCount / dailyCapacity) + 1) * 1.1
Daily Capacity 10
Dossier
Professional Tasting Protocol
Standardized set-up for precise profile reading.
Glass
Tulip/Glencairn
Pour
20-25 ml
Oxygenation
15-20 min
- Evaluation for appearance, nose, mouth, and persistence.
- Mandatory oxygenation before tasting.
- Focus on balance between wood, alcohol, and silkiness.
Dossier
Thermal Matrix
Each label has an optimal serving range.
- Red Fox: 18.5-20C.
- Export: 17.5-19C.
- Angel's Share: 16.5-18C.
Dossier
Gastronomic Dialogue
Pairings calibrated on saltiness, fatness, and sweetness.
- Arancino and structural profiles to balance fats.
- Cannolo and warm notes on high-intensity references.
- Event support for conversion and storytelling.