Created by three wine lovers, the BiBoVino brand is an emerging chain of wine merchants that only offers wine in a Bag-in-Box (BiB) format. Packaging often associated with low range wines, the BiB is becoming more common in France, reaching 20% of French sales.
A more economic solution than a glass bottle, this box with a tap in which wine is preserved in an air-tight pouch is sold for less than the equivalent glass version. In a cool place, it also preserves wine for nearly a month after the box is opened. This more solid format also has the advantage of being ecological thanks to its recyclable material, and reduced weight for goods transportation, with only half the weight of glass bottles for a same quantity of wine.
Based on this observation, the creators of BiBoVino decided to convince wine producers to accept to put their wines into BiBs. For this task, they called upon Bruno Queniaux, a Parisian wine merchant recognised for his demanding nature. From there, the seasonal collections of the brand's first wine merchant in Paris started to see the day. You can find a range of 25 references (red, white and rosé wine), including several from organic agriculture.
Building on its success, the brand has already opened several franchises in France and Israel. The range's products are also present in associated counters and new openings are planned for 2015.
*Photo from the BiBoVino Facebook page: https://www.facebook.com/bibovino.fr
**Excessive drinking is dangerous for your health. Please drink responsibly.
News in the same category
The UK’s Ocean City of Plymouth is set to get its first zero waste store following a successful fundraising campaign. Jar have confirmed the store will go ahead soon after 276 people backed their fundraising efforts, raising £23,000 in just 28 days.
The Toys R Us Coventry store may be safe from the company's planned closures in the UK.
Several consumer associations met to launch an awareness campaign about the origin of meat in transformed products, with the hope of changing European legislation.
The aim of the SILO locavore restaurant: take food back to the pre-industrial era. Between making ingredients (flour, cream, bread...), bills by mail and removing intermediaries, the chef, Douglas McMaster wants to reduce his waste to zero.
