That was in January 2017, and there has been no looking back in the four years since. Within a year, they could taste the fruit of their labour, literally, and the product was in the premium market of Mumbai soon after. They consulted with him and set up the process with the seed money invested by none other than Save’s father, Srikant Save, a farmer from Bordi in Maharashtra. Post their decision to turn chikoos into wine, Save and Pai started scouting the worldwide web for some of the best fruit winemakers across the globe and came across Canada’s Dominic Rivard, who is a winemaker, restaurateur, author and traveller. Quality and freshness is one aspect, and skill totally another. The entrepreneur in her is happy with the idea too – the advantage of sourcing directly from the farmers is fresh and quality produce that heightens the quality quotient of the final product. “We source directly from farmers across Maharashtra and we make sure that the farmers get the right price for their products,” adds the woman for whom such farmer benefits have been close to the heart, considering she, too, belongs to a farming family. “Our core concept and philosophy are farm to bottle, and we are on a journey to encourage farmers and ensure that our local fruits get their due,” says Save. That’s how Fruzzanté was conceptualised under the aegis of Hill Zill Wines Pvt Ltd, of which Save is managing director. She and her husband Nagesh Pai researched their way into the idea of crafting wine from the local fruit. Upon her return, she could not stomach the fact that about 40 per cent of the chikoo produce on the family farm was being wasted due to lack of demand. Hailing from a farming background, mechanical engineer Priyanka Save worked in the US for a few years before realising she wanted to be back in India for good. “Fruzzanté happened to me by chance,” reveals the entrepreneur who co-founded the company that made the world’s first alcohol beverage from chikoos. Former mechanical engineer Priyanka Save, MD – Hill Zill Wines, ‘engineered’ her way to making an alcohol beverage with chikoos from her farm in Maharashtra, giving birth to the brand she co-founded, Fruzzanté.
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