The tasting room is your floor and the range is your list. Seasonal staff learn every wine, every vintage and what to pour it with, before the first coach arrives.
Everything a restaurant puts in, you already have.
A new release is the same wine on the list, so nobody starts again from nothing. Each wine carries its drinking window, so nobody pours the library bottle too young.
Vinny plays the guest: a budget, a taste, a wrong idea. Your staff answer in their own words and hear how it landed, before it's a real visitor at the counter.
Upload one page of your list. Vinny reads ten wines and shows you their cards in a minute; we follow with a readiness plan for your floor.
