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Organic canned wine range wins Booker listing

Buckingham Schenk has secured a major listing at wholesaler Booker for its Vinca organic canned wine range, with 29,000 cans hitting shelves this week.

Major UK wholesaler Booker has agreed to stock a range of Vinca wines, including its Organic Catarratto white, Organic Syrah rosé and Organic Nero d’Avola.

A wine made from the Frappato grape, a rare, fruity red from Sicily, will also form part of the canned collection.

Available across 162 Booker branches, around 29,000 cans of the organic wine are expected to hit shelves this week in cases of 12.

According to Vinca distributor Buckingham Schenk, the major new listing – the first UK wholesaler for the brand – marks “a significant expansion of the business within the cash and carry, catering and on-trade sectors.”

Commenting on the achievement, Zak Walters, co-founder of Vinca, said: “As a team, we’re thrilled about this opportunity to work with Booker Wholesale, and we’re excited to help them grow their single-serve wine sales.”

Craig Durham, managing director at Buckingham Schenk Family called the listing “a huge success”, which “highlights the significant growth of canned wines within the market and has opened another door for the brand to have a dominant presence in.”

Vinca first joined Buckingham Schenk in November 2023, with its owners saying they hoped the partnership would “help scale our business in the off-trade and more”.

The Booker listing for the canned range, which is rumoured to be a favourite of musician Ed Sheeran, would suggest it was a shrewd move for both parties.

The quality of canned wine is on a massive upward trajectory. As db reported, new research has uncovered how producers can improve the aromatics of their canned wines and put an end to the unpleasant smell sometimes present when opening.

Working with both wineries and can manufacturers on the multi-year project, the research team at New York State College of Agriculture and Life Sciences believes it has nailed how to improve the aroma of canned wine, and it involves winemakers aiming for a “the lower end of what they’re normally comfortable with,” when it comes to the Sulphur Dioxide (SO2) limit, said research leader Gavin Sacks.

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