Home Food and WineGastronomyGREY GOOSE DRESSES ITS BOTTLE IN SUMMER COLORS

GREY GOOSE DRESSES ITS BOTTLE IN SUMMER COLORS

by pascal iakovou
0 comments

Since its creation in 1997, GREY GOOSE has established itself as the leading 100% French vodka brand in the super-premium market, notably by embracing the new codes of a generation of urban adults.
This year, the brand is launching Eté Bleu by GREY GOOSE, more than just an itinerary, a genuine concept open to the general public, destined to become, for a connected generation sensitive to trends, a marker of the must-see places of summer in France. On the program: tasting of the brand’s iconic cocktail, the Grand Fizz ®, reinterpreted in new versions for summer. Following on from Le Perchoir in Paris, a dozen of France’s most exclusive venues, from Cap Ferret to Saint-Tropez, will be hosting these original events until the end of September.
To accompany this new event, GREY GOOSE is offering a limited edition bottle, available now, which plays on the brand’s codes: white stripes and, of course, the unmistakable goose, emblem of the super-premium vodka.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Grey Goose France “Ete Bleu” PR and social networking campaign with cocktails by Frantz Heitz de Robert and food by Sebastien Misseri.

Cette publication est également disponible en : Français (French)

Related Articles