My name is Eugenio and I am one of the many #Convivlovers across the world.
What drove me in tasting Conviv? The offer’s uniqueness, which attracted my curiosity and my desire to try something new.
I’m an AIS (Italian Association of Sommeliers) Sommelier: when I taste, either wine, beer or distilled spirits, I always try to go beyond the flavors and the aromas on the surface (always fundamental). What is the production process? How were the raw materials processed? What are the characteristics that make the product unique and thus with a clear identity and authenticity?
Conviv is a non-alcoholic base for cocktails that excited me since the beginning, because of its desire to break the rules of drinking: drinking satisfaction is intrinsically connected to the alcoholic component of the product. Nothing could be more false! Do not get me wrong: being a Sommelier, I am in love with the wine product and I believe that each component (water, alcohol or other substances) has its role and value within wine. Nevertheless, Conviv’s flavor is amazing: its softness, a feature for which the alcoholic component has a fundamental role, does not lack. This is provided by the sugars naturally present in the fruits (pay attention, not added sugars!) that merge together in a balanced taste symphony where acidity, sapidity and bitterness blend perfectly. The grape juice, the aromatic herbs and the other natural ingredients (carefully selected from the Italian territory) represent the base of a product manufactured through a 30+ days cold infusion process aimed at preserving the uniqueness and the true essence of the ingredients without losing the organoleptic profile.
Conviv Bianco is fine, elegantly spicy, with aromas of lime, thyme and delicate tarassacum notes, while lavanda’s parfums come in its final part. It’s perfect for a summer aperitivo together with tonic (but also a Conviv Sour could surprise you!).
Conviv Rosso is for those looking for a sophisticated and embracing experience: parfumes of grape juice’s must and cherry later translate in bitter and acid notes, and red orange. As an aperitivo, it is the ideal product for a revised Spritz or Americano; I also tasted it after dinner as a digestif, or simply on the rocks, and I must admit that Conviv keeps on surprising me.
To conclude, I want to share a message to both colleagues of the sector (Sommelier specialized and not) and consumers looking for curious drinking experiences: do not stop in front of the label, break your mental schemes and challenge the status quo. Well drinking, versatile drinking, convivial drinking: a balanced that has never been so surprising.
Eugenio
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