Our Guiding Principles
Our actions are based on clear principles that form the basis of our business culture:
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.
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.
Simple, straightforward hierarchies and an experienced team of specialists ensure short reaction times and quick, problem-based solutions in the interest of our customers.
We regard neutrality, independence and discretion as the fundamental basis for long-term business relationships with our customers.
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.
Founding of Cave Weinservice GmbH, subsequently renamed caveCo, as a service provider in the wine sector.
Developed a wine guidance system for the discounter Plus, then a subsidiary of the Tengelmann Group.
Established a quality assurance system for the sensory quality control of wines.
Set up a system for sensory quality control using benchmarks with spider’s web diagrams.
Designed and set up the new sensory test laboratory for wines and spirits.
Accredited for the wine, spirits and alcoholic mixed drinks sectors. Built up the sensory laboratory.
Accredited for the coffee, tea and beer sectors.
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.
Sommelier apprenticeship at the Hotel Vier Jahreszeiten in Hamburg.
Head Sommelier at the Park Hotel Bremen.
Board assistant at the Park Hotel Bremen.
Operations Manager at the Meierei im Bürgerpark in Bremen.
Summer school at Cornell University, Ithaca, NY (USA).
Front Office of the Savoy Hotel, London.
Hotel Manager of the Gutshotel Richtershof in Mülheim/Mosel.
Managing Partner of caveCo GmbH, Essen.
Managing Partner of tasteTainment GmbH, Essen.
Competitions and awards (extract)
1st place in the youth competition of the German wine institute.
Jury’s special prize in the finals of the Concours du Meilleur Sommelier d’Allemagne, Sopexa.
1st place: Euromarkenstipendium.
1st place: Trophée Ruinart, Meilleur Sommelier d’Allemagne.
1st place: Meilleur Sommelier d’Allemagne pour les vins et spiritueux de France, Sopexa.
Sommelier of the year, Gault Millau.
4th place: Concours du Meilleur Sommelier du Monde, ASI.
World Champion of Sommeliers at the Concours du Meilleur Sommelier du Monde, ASI in Vienna.
Master of Sake – Kiki Sakeshi.
Ambassador of Swiss Wines.
Master of Wine, London.
Certified expert for the assessment of wines – chamber of industry and commerce for Essen, Mühlheim/Ruhr and Oberhausen.
Sake Samurai – Japan Sake Brewers Association Junior Council.
Ambassador of Barolo wines – Ambasciatore dell’Academia del Barolo.
Ambassadeur de l’Ordre des Côteaux de Champagne en Allemagne.