ORHEI-VIT S.R.L. logo

ORHEI-VIT S.R.L.

5 Marks
Other
First Filed:Jan 20, 2004Latest Filed:Mar 17, 2020Address:Str. Industriala nr. 40, MD

Portfolio Overview

Registered
1(20%)
Pending
1(20%)
Dead
3(60%)

Top Classes

Class 29
Meats and Processed Foods
4(80%)
Class 32
Beer & Non-Alcoholic Beverages
3(60%)

TTAB Proceedings

No litigation activity

Top Firms

Law Office of Timur E. Sloni...(Mar 2020)
2

Trademark Portfolio

5 results

(current & previous marks)

Refine by Mark/Description🔽
Filed
Registered
Last Activity
NATURALIS
NATURALIS
Trademark
Combined
PENDING
Owner:
Serial:79287499
Filed:Mar 17, 2020
Classes:29, 32
Goods & Services
Preserved fruit and vegetables; Fruit drinks and fruit and vegetable juices; non-alcoholic beverages containing fruits; fruit nectars; natural fruit juices without additives; fruit juices, namely, apple juices, grape juices, orange juices, pineapple juices, grapefruit juices, cherry juices, prune juices, peach juices, apricot juices, apple and black currant juices, and apple and cherry juices; mixed fruit juices; fruit and vegetable juices, namely, tomato juices, carrot juices, and apple and carrot juices
ORHEI VIT VITA
ORHEI VIT VITA
Trademark
Combined
REGISTERED
Owner:
Serial:79284158
Filed:Mar 17, 2020
Classes:32
Registration:6358310
Registered:May 25, 2021
Goods & Services
Preserved, dried and cooked fruit and vegetables, jellies, jams, compotes | Fruit juices; and beverages made with fruit in the nature of fruit-based beverages
79175027
79175027
Trademark
Design
ABANDONED
Owner:
Serial:79175027
Filed:Aug 21, 2015
Classes:29
NATURALIS
NATURALIS
Trademark
Combined
ABANDONED
Owner:
Serial:79039905
Filed:Jan 5, 2007
Classes:29
ORHEI VIT VITA
ORHEI VIT VITA
Trademark
Combined
ABANDONED
Owner:
Serial:79001273
Filed:Jan 20, 2004
Classes:29, 32
Goods & Services
Class 029: Preserved, dried and cooked fruit and vegetables, jellies, jams, compotes; Class 032: Fruit juices and beverages made with fruit

Cookie Preferences

We use cookies (including Google Analytics) to improve our site and understand how visitors use it.