P.O.S.C.A. is a young and dynamic Austrian start-up that has set out to leave its
mark on the drinks menu of upmarket gastronomy and hotellery.
P.O.S.C.A. is an energetic Austrian start-up on a mission to redefine the beverages menu in premier gastronomy and hotel establishments, and was honoured with the esteemed Gulfood Innovation Award in Dubai. Last year at the World Beverage Innovation Awards final entries were achieved in two categories: Most Innovative Premium/Adult Drink and Most Innovative Low/No Alcohol Drink.
“We are thrilled to be invited to the Startup
area of the Anuga fair in Cologne! It
may be a nod to our revival of a Roman
beverage, marking our inaugural venture
beyond the Danube-Limes northwards.
We’re immensely grateful for this golden
opportunity! Cologne, with its significant
Roman history of trade and cultural
interchange, is the perfect backdrop,”
shares Dr. Stefan Köstner, CEO of P.O.S.C.A.
With P.O.S.C.A.’s showpiece, Posca Romana, an attempt is made to capture the flair of Roman antiquity. Drawing from the Roman legionnaires’ fondness for the health benefits of vinegar, the oenological flavours have been recreated in an
enthralling manner. Acetobacter, probably the oldest bacterium that accompanies mankind, not only turns alcohol into
vinegar acid - but also creates healthpromoting substances with unparalleled refreshment, offering a refreshing zest.
Eschewing the common practice of alcohol removal through heat, which destroys the entire harmony of flavours, a wholly natural process was adopted that morphs alcohol into a healthful and rejuvenating essence! Upon the completion of an eight-year serene maturation in wooden casks, this nectar is then harmoniously married with the dense grape juice of the Saint Laurent vine.
“The rising health consciousness often
tinges the enjoyment of wine with a
certain taste of guiltiness – a sentiment
not misplaced given alcohol’s drawbacks.
Yet, the social grace of a wine ceremony is
something we cherished. Our exploration
of de-alcoholised wines and nonalcoholic
sparkling wines often ended in
disappointment, as they lacked a certain
vivacity and inspiration. It took exhaustive
research and numerous lab hours to
truly grasp the nature of our ingredients
and perfect our creation,” the passionate
founder elaborates.
The quest for perfection begins with superior raw materials, starting with the Trockenbeerenauslese – a top quality
predicate wine derived from botrytisaffected berries, lending an ancient foundational hue to the product. An eight-year fermentation process in wooden barrels imparts sherry and wood undertones, which, when enriched with the
lush red grape juice from the Sankt Laurent vine, alongside a few undisclosed elements, gives birth to the legend of Posca Romana. This concoction combines the sweetness of fresh grapes with the exotic tartness of an eight-year-old Balsamico.
Though conceived as a non-alcoholic substitute, Posca Romana is gaining traction among esteemed mixologists as a base for crafting exquisite cocktails, particularly spritz variations with Italian Amaros. The gentle sherry hues, the subtle botrytis essence, and the slightly oxidative finish crowned with a fine pearly mousseux, are highly prized.
To the press compartment of P.O.S.C.A. GmbH
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