Wine & Hospitality
Cellar intelligence, allocation strategy, and program operations for serious wine and hospitality operators.
A wine program is a continuous editorial decision. Cellars are inventory. Allocations are relationships. Service is performance. The systems should hold all three so the principal can think about the next pour, not the spreadsheet.
When the firm
is ready for The Private Standard.
- 01
Cellar inventory is reconciled by hand and rarely matches reality.
- 02
Allocation outreach is sporadic and reactive.
- 03
Tasting events take longer to plan than they take to host.
- 04
Buyer history is held in one head and disappears when that person leaves.
The systems.
Cellar intelligence
Live inventory, drinking-window tracking, valuation, and movement reporting with vintner-grade discipline.
Allocation strategy
Producer relationships, allocation history, request workflows, and outreach cadence handled as a system.
Program editorial
Tasting notes, wine-list copy, pairing memos, and event narratives drafted in the program's voice.
Buyer and member memory
Preferences, prior pours, dietary notes, and event history retained across staff turnover.
Anthony Clemenza is a trained sommelier and the founder of Prestige Vin Affaires. Its collector platform and AI sommelier run at prestigevin.com.