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.
Cellar inventory is reconciled by hand and rarely matches reality.
Allocation outreach is sporadic and reactive.
Tasting events take longer to plan than they take to host.
Buyer history is held in one head and disappears when that person leaves.
Live inventory, drinking-window tracking, valuation, and movement reporting with vintner-grade discipline.
Producer relationships, allocation history, request workflows, and outreach cadence handled as a system.
Tasting notes, wine-list copy, pairing memos, and event narratives drafted in the program's voice.
Preferences, prior pours, dietary notes, and event history retained across staff turnover.
Fixed scope, published fee. Here is how each reads for Wine & Hospitality.
$3,500
A serious program's real asset is the client list and the allocation history behind it. Custody of that list is the business.
$4,500
A program judged on discretion and taste is being judged on its public surface first, whether or not it intended one.
Anthony Clemenza is a trained sommelier and the founder of Prestige Vin Affaires. Its collector platform and AI sommelier run at prestigevin.com.