ABOUT
U.S. Rescue Dogs Fight
Poaching in Africa
Luxury game farm, Singita, have
introduced the Singita Grumeti Fund
Canine Unit, employing US rescue
dogs Tony, Popo, DJ, and Radar, as
part of their enhanced anti-poaching
strategy. The dogs have experienced a
long journey, from Washington D.C.
to Tanzania and are ready to work
with their dedicated handlers to end
rampant poaching in the Serengeti
ecosystem.
Singita has also introduced more
“boots on the ground” and empowering
technology like the Domain Awareness
System (DAS) to assist the new
scout force to find highly valued and
trafficked wildlife
contraband like ivory,
rhino horn, pangolin
scales, ammunition,
and snares.
The dogs were rescued
from dog shelters in the US, and have
the noble task of protecting wildlife
species on the verge of extinction.
They have been training in the US
for months with Working Dogs for
Conservation and all four dogs (two
Chocolate Labrador mixes and two
Belgian Malanois) will live and train
under the care of eight handlers, led by
Mgoye Rugatiri.
The considerable funds required
to construct the state-of-the-art
operations base for the dog unit
were donated by a single g uest, who
was moved by the dedication and
commitment of the anti-poaching
scout force. In the future, the
company aims to introduce a guest
program, which will aid in the monetary
necessities to keep the canine and anti-
poaching unit in motion.
Hotel Arts Barcelona’s 2 Michelin-Starred Enoteca
Restaurant Introduces Exclusive Vin De Garage
Named for the town in the Penedes
Region where the grapes are grown
and the kilometers of the access
road to the vineyard, K22 Bonesvalls
is the new, exclusive wine blend by
ALEMANY I CORRIO WINERY for
Enoteca at Hotel Arts Barcelona.
Partners Laurent Corrio and Irene
Alemany have been making wine in a
humble garage workspace since 1999,
where the pair grow, ferment, and even
bottle their creations. Taking a natural
approach, dangerous but popular
with true, viticulture enthusiasts, the
yeast used to ferment their white
wines is extracted directly from the
vines themselves, as opposed to being
produced in a lab.
This is true of the wine created
exclusively for Enoteca Restaurant,
which is comprised of 80% Xarel·lo
grapes, both old and new barrel;
Xarel·lo is a variety historically specific
to the Penedes region. The final
20% of the blend is derived from
Chardonnay grapes.
The concept for K22 was informed
by Hotel Arts Barcelona’s “beverage
38 ILHA
expert” Jordi Vicente, who conveyed
what Michelin diners expect out of a
wine experience. The resulting flavors
incorporate mellow green apple
notes, as well as quince and pineapple
hints, with a balanced honey finish
of medium intensity. The fresh-to-
mouth wine is intended to pair well
with the seafood offerings of Enoteca
Restaurant.
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