vindigue
Helping a high-quality Dutch wine brand take its first steps into the market through branding, visibility and restaurant partnerships.
Project
Vindigue is a Dutch wine brand offering Château de l’Esprit, a high-quality wine produced in limited quantities. With a strong product but very little online presence, the brand needed a way to present itself professionally and introduce the wine to the right audience.
Together with Ygor, we focused on bringing the brand to life visually while exploring opportunities to position the wine within restaurants and specialty locations.
challenge
Although the wine itself is of high quality, it had almost no visual presence or communication platform.
The challenge was twofold:
first, to create a recognizable and professional brand presence, and second, to introduce the wine to the market in a way that reflected its premium quality despite its limited production.
Approach
The strategy focused on building a clear and elegant brand presence while exploring opportunities to introduce the wine through the right partners.
Instead of focusing on mass distribution, we prioritized restaurants and curated locations where wine pairing and quality storytelling play an important role.
This allowed the wine to be positioned in an environment that reflects its craftsmanship and exclusivity.
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Brand Development
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Visual Identity for Social Media
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Business Card Design
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Photography
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Website Development
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Market Introduction Strategy
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Restaurant Outreach & Partnerships
Execution
I developed the visual branding for Vindigue, including social media presence and business card design to give the brand a professional and recognizable identity.
In addition, I created a simple website that allows customers to discover the wine and find locations where it is available.
Together with Ygor, we approached restaurants and explored how the wine could best be introduced to the market. Through this process we discovered that the wine resonated particularly well in restaurants where wine pairing concepts are part of the dining experience.
outcome
The approach resulted in Vindigue being introduced at its first high-end restaurant, Neder, where the wine became part of the restaurant’s offering.
From there, the brand expanded to additional local restaurants and specialty locations, including establishments recognized with a Green Michelin Star.
The project helped establish the first commercial presence of Vindigue while positioning the wine in environments that match its quality and character.