Three sommeliers in a wine bar test new bottles of labels that have arrived for sale in the cellar. They use their expert palate and memory of flavor profiles to make a careful selection. The sommeliers are also analyzing the complexity of the wines, and using their training to ensure proper storage, buying and distribution management. They use their professional sense of smell and perception to evaluate the bouquet, aroma and flavor, including nosing and wine evaluation. They also pay attention to the industry standards, ensuring the correct temperature, recognition and detection of the wine. The wine business is their expertise and they aim to provide the best service and taste to their clients