Prosecco bottle against brown background
Prosecco bottle against brown background

Ombra Di Pantera is a new producer of Prosseco, and businessman Utsava Kasera’s latest investment

Utsava Kasera is an entrepreneur and investor with interests in luxury brands, fashion, art and tech. Most recently, his attention has turned to new Prosecco brand Ombra Di Pantera. Here, he tells us about this latest investment, finding a gap in the market and his new year ambitions

Man in suit and bow tie

Utsava Kasera

1. How did you first come across Ombra Di Pantera?

I always wanted to be involved in the drinks industry and the stars aligned when I met the other promoters of Ombra Di Pantera over a lunch through a common connection. The opportunity looked very good and we are on an exciting journey now.

Our inspiration for ‘Ombra’ is delivered from a unique heritage and a fabled history which stretches back to the Roman wines of antiquity. In ancient times, traders who served wine in Venice’s Piazza San Marco would follow the shadow of the Campanile to cool their wine as there was no refrigeration, and the Venetian expression, ‘Ombra de Vin’, meaning ‘Wine’s Shadow’, is still used to order Prosecco in its original heartland. Another interesting fact about Prosecco is that typically a glass contains fewer calories than wine and there is a town called Prosecco nearby Venice, where the name of this bubbly comes from.

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2. What drew you to invest in the business?

The huge demand for Prosecco in the UK and lack of branding around it gives an opportunity to fill a missing gap in the market. The sales of Prosecco have overtaken champagne in the UK, which is now the second biggest market in the world after the US. Besides that, it’s a delicious Prosecco which embodies the elegance of Italian luxury and I believe it has the potential to make its mark in the sparkling wine world.

3. What sets Ombra Di Pantera’s Prosecco apart from other brands?

Ombra is traditionally crafted from a single vintage, using superior Glera grapes from our delicately cultivated Conegliano vineyard, to deliver a pure expression of the very finest Prosecco. The Prosecco is created ‘in bianco’, meaning the fermentation is without the skins creating the delicate sparkle that is captured over 60 days to produce a fine, persistent perlage. The steep hills of the vineyard provide the perfect conditions to grow  Glera grapes, which require cultivating and harvesting by hand relying on traditional methods refined over a thousand years. Ombra Di Pantera is dedicated to celebrating the traditional heritage and craftsmanship of Italian viticulture to deliver an authentic, exclusive Prosecco experience and can stand up to any high quality champagne or sparkling wine in blind tasting.

Vineyard with lush green vines

Ombra Di Pantera’s Prosecco is made from Glera grapes grown on their vineyard in Conegliano

4. How does the company fit into your wider investment portfolio?

My investments are across a wide spectrum of industries from tech to hospitality. I particularly invest in industries and projects, which I am passionate about rather than just looking at the numbers. Having said that, Ombra compliments a couple of my investments, which are in private members club, one called 1880 in Singapore and a wine bar chain in London called Vagabond.

Read more: Knight Frank’s Andrew Hay on the best emerging markets for real estate investment

5. What are your ambitions for 2020?

I would like to focus on making Ombra di Pantera bigger by aligning with more luxury partners and concentrate on strategic growth of the brand. I am also a co-founder of ‘Sidehide’, which is a tech app for hotel booking, providing a seamless experience for users and I will be involved in the launch and marketing campaign during 2020. Lastly, I would like to do some volunteering work with one of the charities I am involved with, and learn to play the piano.

6. How do you switch off?

I have a passion for whiskies and cognac. Enjoying a dram of Springbank 21 years whisky or Louis XIII cognac in company of friends relaxes me. Recently, I have started taking out time to cook and I am enjoying it at lot. Travelling is another passion and therapy of its own kind for me.

For more information visit: ombradipantera.com

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Sculpture of a head standing on a counter in a kitchen
Sculpture of a head standing on a counter in a kitchen

A sculpture by LouLou Siem installed in Gaggenau’s Mayfair showroom

Last Wednesday evening the doors of Gaggenau’s Mayfair showroom were locked for a private party hosted by LUX with an exclusive art installation by LouLou Siem. Here, we recall the event

If you happened to be wandering past Gaggenau‘s showroom last week, you might have raised an eyebrow as sculptures of human heads were passed through the door. These were the works  installed by LouLou Siem for a private evening event hosted by Gaggenau in collaboration LUX.

A small gold head sculpture inside an oven

Sculptures shown in kitchen setting

Here and above: sculptures by LouLou Siem installed inside the Gaggenau showroom

The artist’s heads and various other sculpted objects appeared looming on counter-tops and illuminated in ovens, lending a touch of macabre to the sleek kitchen interiors. The space provided a unique setting in which to not only view the art, but also appreciate the contrasting textures of the sculptures and Gaggenau’s appliances.

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The evening began in proper with a champagne tasting led by LUX Editor-in-Chief Darius Sanai. A champagne collector and self-professed geek, Sanai introduced four champagnes showing the different styles of what he considers an under-appreciated wine. Guests started with a Louis Roederer Brut Nature 2009, a champagne with zero dosage (effectively, no sugar added) with a label designed in collaboration with Brut Nature fan Philippe Starck. Next was a Louis Roederer Blanc de Blancs 2010, made with 100% Chardonnay in a clear, bright style. Next, a Blanc de Noirs, a champagne made with 100% Pinot noir grapes, showing a richer, deeper style. And finally, Louis Roederer Vintage 2012, which was full-bodied, broad and complex.

Artist with artworks in showroom

Two women in conversation on high stools

Above: LouLou Siem with her artworks. Here: The artist in conversation with LUX Digital Editor Millie Walton

Then followed a live Q&A in which LouLou discussed her practice and installation concept with Digital and Arts Editor Millie Walton. After which, guests descended downstairs for dinner and to admire LouLou’s table installation of gold heads arranged on a bespoke table-cloth with small ghostly faces placed on each napkin.

Read more: Why Crans-Montana is the perfect early-season ski resort

The menu, devised by acclaimed chef Henrik Ritzen, followed a Swedish theme with a main course of fallow deer, caramelised celeriac puree, and lingonberries, followed by frozen vanilla parfait and warm almond cake served in soup made from dried rose hips.

Artworks on a table setting

Small ceramic face on napkin

Guests dined amidst the artworks with a menu by acclaimed chef Henrik Ritzen

For more information visit: gaggenau.com

 

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