Our Guiding Principles

Our actions are based on clear principles that form the basis of our business culture:

 

Capabilities

As one of Europe’s first sensory laboratories, we have been accredited in accordance with DIN EN ISO 17025 by an independent, officially recognised institution. We understand this as an obligation to continuously adapt our capabilities and knowledge to changes in our operating environment.

Professionalism

We consistently invest in further training for our employees and in state-of-the-art equipment in order to assure the objectivity of our results.

Flexibility

Simple, straightforward hierarchies and an experienced team of specialists ensure short reaction times and quick, problem-based solutions in the interest of our customers.

Confidentiality

We regard neutrality, independence and discretion as the fundamental basis for long-term business relationships with our customers.

History

caveCo is a leader in the field of quality control for wines, spirits, coffee, tea and beer. We were one of the first laboratories in Europe to be accredited by an independent, officially recognised institution.

 

1997

Founding of Cave Weinservice GmbH, subsequently renamed caveCo, as a service provider in the wine sector.

1999

Developed a wine guidance system for the discounter Plus, then a subsidiary of the Tengelmann Group.

2003

Established a quality assurance system for the sensory quality control of wines.

2004

Set up a system for sensory quality control using benchmarks with spider’s web diagrams.

2005

Designed and set up the new sensory test laboratory for wines and spirits.

2006

Accredited for the wine, spirits and alcoholic mixed drinks sectors. Built up the sensory laboratory.

2013

Accredited for the coffee, tea and beer sectors.

2014

Extended the sensory laboratory. Accredited for the coffee, tea and beer sectors.

Markus Del Monego

Our experienced team of oenologists, masters of wine, wine academics and sommeliers is managed by Markus Del Monego, World Champion of Sommeliers 1998, Master of Wine and certified expert for the assessment of wines at the chamber of industry and commerce for Essen, Mühlheim/Ruhr and Oberhausen.

Career stages

1988

Sommelier apprenticeship at the Hotel Vier Jahreszeiten in Hamburg.

1988-1990

Head Sommelier at the Park Hotel Bremen.

1990-1991

Board assistant at the Park Hotel Bremen.

1991-1993

Operations Manager at the Meierei im Bürgerpark in Bremen.

1993

Summer school at Cornell University, Ithaca, NY (USA).

1993-1994

Front Office of the Savoy Hotel, London.

1994-1996

Hotel Manager of the Gutshotel Richtershof in Mülheim/Mosel.

Seit 1997

Managing Partner of caveCo GmbH, Essen.

Seit 2008

Managing Partner of tasteTainment GmbH, Essen.

Competitions and awards (extract)

1986

1st place in the youth competition of the German wine institute.

1986

Jury’s special prize in the finals of the Concours du Meilleur Sommelier d’Allemagne, Sopexa.

1987

1st place: Euromarkenstipendium.

1st place: Trophée Ruinart, Meilleur Sommelier d’Allemagne.

1991

1st place: Meilleur Sommelier d’Allemagne pour les vins et spiritueux de France, Sopexa.

1992

Sommelier of the year, Gault Millau.

1995

4th place: Concours du Meilleur Sommelier du Monde, ASI.

1998

World Champion of Sommeliers at the Concours du Meilleur Sommelier du Monde, ASI in Vienna.

Master of Sake – Kiki Sakeshi.

1999

Ambassador of Swiss Wines.

2003

Master of Wine, London.

2008

Certified expert for the assessment of wines – chamber of industry and commerce for Essen, Mühlheim/Ruhr and Oberhausen.

2014

Sake Samurai – Japan Sake Brewers Association Junior Council.

2015

Ambassador of Barolo wines – Ambasciatore dell’Academia del Barolo.

2016

Ambassadeur de l’Ordre des Côteaux de Champagne en Allemagne.