BrandLand is an italian wine agency born with the aim of being a new bridge for top quality Italian wines reaching over to Asiatic markets. We are specialized in Italian wines, offering a portfolio of around 35 wineries from

all Italian regions, with a big range of prices and styles. Brandland is working on the Asian market since 2008, attending the most important events in the wine sector.

We offer several services to our importer, such as selection of the wines, research of specific product, personal labels,

consolidation of italian orders, custom documents, contact with the producers, wine event and dinners, wineries visits, translation, vintage wines sale, investment opportunities.

With our selection we hope to satisfy wine lover’s taste preferences and offer a good range of the Italian wine’s scenery.

The high quality of our wines is well known and appreciated on Asian market. We are honoured to have received excellent ratings from Famous Wine Critics like Robert Parker and several awards on the International

Competitions in Asia.

The Montalbera Wine Estate came into being at the beginning of the 20th century in an area covering parts of the municipalities of Grana, Castagnole Monferrato and Montemagno in the territory of the former Duchy of Montferrat, land of great expectations and promise. While it is difficult to trace the origins of this name it almost certainly refers to the characteristic wooded la ndscape and gentle hills which surround the estate. Around the mid-nineteen-eighties, the Enrico Riccardo Morando family, owners of the winery, started out on a policy of expansion, still in progress today, by acquiring neighbouring land and planting new vineyards, predominantly with the Ruché grape. Montalbera ranks amongst the most technologically advanced wineries in the world, it interprets with wisdom the “fruit” which the earth offers up in full respect of the local traditions going back a thousand years. The result of the winery’s growth allows us to state without exaggeration that roughly 55% of the Ruché di Castagnole Monferrato and roughly 12% of the Grignolino d’Asti “produced in the world” “springs forth” from the Montalbera di Castagnole wine cellars. Today Montalbera consists of two different wineries, the first in Castagnole Monferrato (Monferrato) of 130 hectares in a single lot recognised for its production of the “Red Prince of Monferrato” the indigenous Ruché, the second in Castiglione Tinella (Langhe), at the San Carlo estate, the birthplace of the head of the family, Mr. Enrico Riccardo Morando, of 15 hectares in a single lot given over to Moscato d’Asti production and other 2 hectares of Barolo Nebbiolo in the area of Castiglione Falletto (Barolo).

RUCHE’ 2.0 DOCG

Grapes: 100% Ruché Aging: Very brief aging in stainless steel tanks.Color : Bright ruby red, with intense pink reflections tending to purple.Nose: Of mild intensity but sublime elegance freshness. Wild strawberries persistence, and rose petals caught in the early morning. Slight hint of apricot and white peach on the front ripening stage.Palate: Fresh , elegant and harmonious , with nice acidity on the finish, due to a brief advance harvest to release more freshness.Alcohol : 12.5%Residual sugar: 6-7 g/liter

RUCHÉ DI CASTAGNOLE MONFERRATO DOCGLA TRADIzIONE

Grape variety: 100% Ruché di Castagnole Monferrato.Vinification: traditional red method with pomace soaking 10-12 days in the must.Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned horizontally for at least 3 months. Longevity of 3 to 5 years.Colour: medium intensity ruby-red with slight violet reflections when young, tending to garnet after the first years in the bottle. Nose: intense, persistent, aromatic, fruity with hints of rose petals and violets in the first years, developing spicy notes over time.Palate: warm on the palate, harmonious, good body and balance, slightly tannic.Alcohol: from 13 to 14 degrees according to year.

RUCHÉ DI CASTAGNOLE MONFERRATO DOCG L’ACCENTO

L’ACCENTO was born by attentively and scrupulously analysing the Estate’s production and the positioning of the best vines, with a “small” blend of grapes dried on mats in thermo-sterilized rooms for 40-55 days, depending on the vintage: this gave birth to a wine with remarkable supplesse and elegance. A wine of sublime originality. The sheer quantity of flowers and fruit in the bouquet derives from one of the finest and most intense grapes.Grape variety: Ruché of Castagnole Monferrato.Vinification: cold preseeping during first fewdays and brief warm postseeping after fermentation. Total duration in contact with the marc is 12-14 days. Ageing: least 6 months in bottle placed horizontally at a temperature not exceeding 10 degrees for the important presence of sugar. Longevity 6-8 years.Colour: intense ruby red with slight purple reflections in youth. Nose: intense, extended, slightly aromatic and fruity with aromas typical of wild berries, jam. Palate: warm on the palate, pleasant silkiness.Alcohol: 13.50 to 15 according to year.

RUCHÉ DI CASTAGNOLE M. DOCG L’IMpRONTA FAMILy SELECTION

It is a seal, the ultimate creation of quality by Montalbera. Annual yield: 5000 bottles, only in the more florid vintages. The harvest of overripe Ruché grapes on the highest Bricchi with the best exposure. Its mild mouth feel makes it virtuous and attractive, giving sensations that can be enjoyed throughout many years. Intense and honyed spice in a flawlessly expressive and persuasive bouquet with the sweetness of its wild red fruits, minty oak and flawless purity.Ageing: maturation in barrels made of French oak selected “great réserve” for about 10-14 months depending on the vintage. Refinement in stainless steel tanks for about 2 months and subsequently in the bottle positioned horizontally for at least 6 months. Longevity 7-10 years.Colour: intense ruby-red. Nose: intense, persistent, slightly aromatic with hints of wild berries and morel that evolve into oriental spices and black pepper.Palate: forceful and characteristic mouth feel, long persistence.Alcohol: from 14 to 15 degrees according to year.

GRIGNOLINO D’ASTI DOCG

Its prestige is raised by the relatively small quantities produced. Its unique and charming name almost certainly derives from the word “grignole”, meaning seeds - which this grape produces in abundance.Grape variety: 100% Grignolino.Vinification: traditional red method with partial removal of the seeds after 4-6 days of fermentation (in order to control the entry of the tannins).Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned horizontally for at least 2 months. Longevity no less than 18-24 months.Colour: faint ruby-red with a tendency towards an orangey shade after the first 12 months in the bottle.Nose: flowery and delicate with hints of marasca cherry and hedgerow and delicate exterior of oriental spices.Palate: very fresh and dry, subtle and lingering, slightly tannic, with a refined, pleasantly bitterish aftertaste.Alcohol:from 12 to 13 degrees

BAROLO DOCG

Grape variety: 100% Nebbiolo (kind Michet and Lampia).Vinification: traditional red, with long stay marc with liquid parts, careful repassing over the period of winemaking. Malolactic fermentation in small French oak barrels.Ageing: aged for 38 months of which for more than 30 months in wooden barrels traditional and barriques and then in bottle for 12 months.Colour: intense ruby-red with delicious garnet, maintains a dynamic color that stimulates the drink. Brilliant and characteristic.Nose: vinous, intense and persistent with nutmeg, china root, jam, liquorice and delicious puffs of herbs and spices.Palate: full, generous, harmonious, velvety. Intriguing and aristocratic. Body tannic, elegant, taut and tasty.Alcohol from 14 to 15.50 degrees according to year.

BOLLICINE ROSEUS SpARKLING WINE

Bollicine Roseus are obtained by refermenting pure Grignolino d’Asti that has been vinified in a unique and pioneering way. The sparkling wine produced in the autoclave with the method invented by Martinotti has given this elegant “brut” features of great seducer of senses, intense and fresh as rose petal picked in the early morning. Distinct fragrance of strawberry pulp and raspberry. Bollicine Roseus takes on and returns the “challenge” of great Italian sparkling wines worldwide via an oenological revisitation of this native Monferrato wine with an age-old tradition.Grape variety: 100% Grignolino.Vinification: innovative rosè method, brief contact of must with marc (approx. 18 hours).Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 6 months.Colour: light pink that turns rose colored after the first 10-12 months in the bottle. Nose: floral and delicate with distinct aromas of strawberry pulp and raspberry.Palate: extremely fresh and dry, subtle and lingering, velvety.Alcohol: from 11.50 to 12.50 according to year.

BOLLICINE LEyKOS EXTRA DRy SpARKLING WINE

Bollicine Leykos is made by re-fermenting 100% Barbera d’Asti grapes vinified in a unique and innovative manner. Fresh, perfumed, delicate and immediate. Featuring hints of exotic and citrus fruit... the wine is “sparkled” using the old autoclave method invented by Martinotti, thereby ensuring an elegant, extra-dry wine with seductive, intense and fresh sensory characteristics.Grape variety: 100% Barbera.Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 6 months.Colour: pale straw yellow, becoming golden after the first 8-10 months in the bottle. Nose: fine, persistent and intense, with delicate floral notes, distinct hints of white fruit. Palate: excellent “fizz” with good persistence of a delicate crown. Fine, persistent and continuous perlage.Alcohol: 11.50 to 12.50 according to year.

Le Formiche is a group of small wineries owners who decided to share their experience in order to find a new way to approach the modern and variegated world of wine. If compared to big wineries, our single members are like few little “ants” (in Italian le formiche indeed) and actually thanks to our labouriousness and commitment -the same that characterise these little insects- we find the strenght of will to work together and to offer our good quality products to the world-wide market.We offer two product lines: the first one includes a few very high-quality wines that we chose among small Piedmont wineries; the second one includes other wines, characterised by an extraordinarily convenient price/quality rate, that go under the label name of Le Formiche.

ROERO ARNEIS DOCG

Grape variety: Arneis 100%Vinification: fermentation of drained must obtained from pressing takes place in stainless steel vats and its temperature us kept under control and maintained at around 15°-17°C. Malolactic fermentation does not occurAgeing: stainless steel vats to refine on its fine lees for 6 months.Tasting notes: colour is light straw. Aroma gas enticing notes of pear, grapefruit and herbs which, after refinement in bottle, acquire citrus fruit tones. Taste is warm and smooth with a pleasant sapid and mineral aftertaste.Alcoholic gradation: from 12,5 % to 13,5% vol.Food pairings: excellent with seafood, fish dishes and starters.

BARBERA D’ASTI DOCG

Grape variety: BarberaGrowth system: classic guyot systemVinification: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 8 to 10 days. Fermentation temperature is kept under control and maintained at around 25°-27°C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed.Tasting notes: full-bodied wine with a fine slightly sour hint. Colour is intense ruby red. Aroma has a hint of wild berries and cherry. Taste is fresh, harmonious, very delicate, but with an interesting sourness.Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year. Food pairings: good accompaniment to pasta dishes and not too elaborate meat dishes.

NEBBIOLO D’ALBA DOC

Grape variety: NebbioloVinification: stainless steel vats, using the floating hat technique, and grapes maceration lasts from 10 to 12 days. Fermentation temperature is kept under control and manteined at around 25°-27°C. Malolactic fermentation occurs at the end of the fermentation process and when raking has been completed.Tasting notes: austere, dry, fine wine. Colour is deep ruby red with garnet-red shades. It has sweet scents of violet, dog rose, aromatic herbs and sweet spices. Taste is dry and robust with a persistent final touch.Alcoholic gradation: from 13% to 14%, depending on the year.

BARBARESCO DOCG

Grape variety: NebbioloGrowth system: guyot systemVinificiation: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 10 to 12 days.Fermentation temperature is kept under control and maintained at around 28°-30° C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed.Tasting notes: red. Aroma is an explosive mixture of fragrant sensations of rose and violet accompanied by fine notes of sweet spices and cocoa. Taste is alcoholic, robust with a lasting aftertaste.Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year.

BAROLO DOCG

Grape variety: NebbioloVinification: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 13 to 17 days. Fermentation temperature is kept under control and maintained at around 28°-30° C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed.Tasting notes: full-bodied, austere, fine wine. Colour is intense garnet-red. Aroma has fragrant sensations of rose, violet and rhubarb that acquire spicy notes of black pepper and truffles with ageing. Taste is very robust,balanced with a very persistent final touch. Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year.

La Zerba Winery was established in 1989 in the beautiful hills of the Ligurian-Piedmontese Apennine from the passion of the owner Livio Lorenzi.The vineyard is located 1,476 feet above sea level. This high elevation leads to crisp, white wines that have zesty, mineral and lively characteristics. The estate spreads over 12 hectares characterized by a tufaceus and calcareous terrain. The Vineyards, aged 15-30 year old, face south, south-est and use the espalier (Guyot) system.Lorenzi family uses only biological fertilizer and the harvest is always by hand with careful selection of grapes. Historically, the wines of Tassarolo have lead the DOC of Gavi as the best in the region, not Gavi di Gavi, which is all about marketing. The estate produces classic Gavi, furthermore, in top years a special cru is produced called Terra Rossa, Gavi.

GAvI DOCG Grapes: 100% Cortese Alcohol 11,5% vol. Testing: The wine is pale yellow with a slight sparkle at the rim; the bouquet is delicate and quite elegant with a pleasing floral scent mingled with honeydew melon. On the palate it’s direct and moderately round, nice body and an intriguing balance between acidity and the ripe fruit. The finish is long, clean and persistent. Chilled, it is a nice aperitif and works very well with an appetizer, filled pastas, cream sauces, white meats, fish andlight fried foods. Serve at 8-10°C

TERRAROSSA DOCG Cru of the winery which benefits from a partial maceration on the skins. Grapes: 100% CorteseVineyards: This wine comes from specially selected grapes from the Terrarossa vineyards. The vineyards is especially rich in iron and has a striking red soil from which it derives its name. Alcohol 12% vol.Testing: The wine is pale yellow with light green highlights. It has warm, rich bouquet with honeydew melon laced with citrus and supported by herbs and thime. Pleasing and complex, on the palate it’s round and full, with excellent structure and a long and persistent finish.

BARBERA DOC Grapes: Barbera 100%A well structured wine with a certain acidity that gives a fragrance and freshness typical of the products from this region. The colour is ruby red, it has a vinous perfume with scents of ripe fruit, and an intense and harmonic body.Fermentation: in stainless steel tanks Duration of maceration on the skins: 15 daysMaturation: 80% in steel tanks for about 6 month after racking, 20 % in barrels for one year, and for at least 6 months in the bottles Alcoholic content:14,5 vol%

The Bocchino winery has envolved throught nearly two centuries of vine growing the rows of vines that contour the hills of Santa Libera, Canelli, near Asti. Their roots are deeply set in the wine–making traditions of this corner of Piedmont.The Winery extends over about ten hectares. The vines are Guyot-trained and raised on sites prime for their exposure and microclimate, and cultivated by traditional methods which produce grapes of high quality. The Company is member of the “Consorzio per la Tutela dell’Asti” and “Associazione Produttori Moscato d’Asti Associati”. It is also founder member of the “Associazione Produttori Moscato di Canelli”, whose principal aim is to promote cultivation of the classic and historic vine variety called “Moscato bianco di Canelli”

MOSCATO D’ASTI SORI’ DEI FIORI DOCG Grapes: Moscato 100%Yield: 70 hl/haArea of production: best vineyards of the sorì (sunny slopes) of the hills around Canelli.Growing method: low guyotAltitude: 300 meters over the sea levelSoil: marl- limestoneExposure: south South-west The fermentation, when blocked, reaches 5.5 alcohol degrees, with consequent residual sugar around 140-150g/liter. Deep straw yellow with golden shades. Foam compact and very persistent. Bouquet is very aromatic, recalling the flavours of the ripe grapes and the nutmegs; hints of sage and orange blossom. Taste is full and wide, sweet yet not sickening since it has well balanced acidity and effervescence.Alcohol gradation: 5.5% by vol

NEBBIOLO D’ALBA DOCG L’AURELIO Grapes Variety: 100 % NebbioloYield: 70 Hl/haArea of production: LangheGrowing method: low guyotAltitude: 300 meters over the sea levelSoil: red limestoneExposure: South-east Malolactic fermentation in oak barrels, ageing at least one year in stainless steel tanks. Further refinement in bottle for 6 months. Moderately deep ruby red, Spicy and ethereal bouquet, with hints of rose and violet. Tannic taste with structure and long persistence.Alchoolic gradation: 13,5 %

BARBERA D’ASTI “ARDUINE”DOC Grapes: Barbera 100%Yield: 70 Hl/haArea of production: Moasca (AT)Growing method: low guyotAltitude: 300 meters over the sea levelSoil: tan-sandstoneExposure: South-east Alcoholic fermentation at a controlled temperature of 24°; malolactic fermentation and refinement in bottle for 3 months. Deep ruby red with violet tones. Fruity bouquet. Simple, agreeable taste with medium persistence.Alchoolic gradation: 13 %

BARBERA D’ASTI SUpERIORE DOCG BARBARIC Grapes: barbera 100%Yield: 50 Hl/haArea of production: best vineyards planted on red soils, on the hills of Moasca (AT)Growing method: low guyotAltitude: 300 meters over the sea levelSoil: red limestoneExposure:SouthAfter a careful thinning out to reduce the yield and enhance quality, the grapes are hand-picked and taken to the winery in baskets. They are immediately crushed and stored in special fermenting vats. Maturation 60% in French oak barriques, for one year. Bouquet is various and intense, with very spicy flavours, hints of plumbs and blackberries, with a pleasant taste of wood. Taste is very long, extremely persistent, slightly sourish, balanced wood. Alcohol gradation: 14.5%

Tenute Sella winery is closely associated with the history of wine in the Northern Piedmont region.The story of the winery began in 1671, when Comino Sella purchased his first vineyard in Lessona. In the mid-1800s the Sella family bought some hilly grounds in the Bramaterra area and merged them into one property. At the same time, more vineyards were added to the property, vineyards of great value, such as San Sebastiano allo Zoppo (where the family’s villa was built), forming the core of Tenute Sella’s holdings. We are committed to the protection and promotion of the winegrowing areas of this corner of the Piedmont region. Our mission is to respect the characteristics of the different terroirs, set at 250 to 400 meters above sea level. Lessona’s hilly winegrowing areas are mostly composed of Pliocene marine sand deposits, while down in the valley the soil reveals marine sand deposits with shell fossils. The soils of this small DOC area are classified among Italy’s most acid vineyard soils. Bramaterra covers a vast hilly area with many woods extending for several kilometers. Geologically speaking, the area is made up of red porphyry of volcanic origin with traces of marine sands and clays. The main grape variety grown in our vineyards is the noble Nebbiolo, which here in our area fully expresses all its delicacy, finesse and elegance. We also grow Vespolina, Croatina and Erbaluce, varieties native to the Biella territory. All our wines are produced and aged by respecting tradition and the aromatic complexity of our grapes. Since 2013, after a change at the helm of the company, Tenute Sella has been working with renewed enthusiasm while remaining faithful to tradition and to its signature style.

COSTE DELLA SESIA BIANCO DORANDA DOC

Grape varieties: Erbaluce 100%First Vintage: 1993Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco and in the hills of LessonaAverage age of vines: 20 yearsExposure to sunlight: South-WestAltitude: 250-300 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1,0 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin and orange-yellow sea sandHarvest date: early October 2013Winemaking: Destemming-Crushing and 42 hours of cold pre-fermentation maceration (4°C) with use of dry ice; Low-temperature (13° C) slow fermentation for 30 days; No malolactic fermentation; Maturation: 6 months in stainless steel vats; Total production: 3.000 0,75- l bottles Ageing potential: within 3 years of harvest dateTotal alcohol content: 12,2%

COSTE DELLA SESIA ROSATO MAjOLI DOC

Grape varieties: Nebbiolo 100%First Vintage: 2006Production area: Northern Piedmont, in the hills of LessonaAverage age of vines: 45 yearsExposure to sunlight: South-West/South EastAltitude: 270-350 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1,5 kg Soil type: with acid pH composed of orange-yellow sea sand and brown-red porphyritic sand of volcanic origin Winemaking: Destemming-Crushing; 95% of total volume from soft-pressing, 36 hours of cold prefermentation maceration (4°C) with the use of dry ice; 5% of total volume from bleeding off of the best Nebbioli of Bramaterra grapes , followed by low-temperature (13°) slow fermentation for 26 days ; No malolactic fermentation ; Maturation: 6 months in stainless steel vats; Bottling: April, 2014Total production: 2.000 0,75- l bottles Ageing potential: within four years of harvest dateTotal alcohol content: 12,40%

COSTE DELLA SESIA ROSSO ORBELLO DOC

Grape Varieties: Nebbiolo 50%, Barbera 20%, Croatina 15%, Vespolina 10%, Cabernet Sauvignon 5%First Vintage: 1980Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco and in the hills of LessonaAverage age of vines: 45 yearsSoil type: with acid pH composed of brown-red porphyritic sand of volcanic origin and orange-yellow sea sandWinemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and delestage; Average maceration time: 18 days ; Malolactic fermentation during the following spring in wood; Maturation: 12 months in 50-hl Slavonian oak barrels ; Bottling: April, 2014; Total production: 12.500 0,75- l bottles and 1.500 0,375 –l bottlesAgeing potential: over 10 yearsTotal alcohol content: 13,10% Total acidity: 5,70 g/l Total dry extract: 28,90 g/l

COSTE DELLA SESIA ROSSO CASTELTORTO DOC

Grape Varieties: Nebbiolo 60%, Croatina 35%, Vespolina 5%First Vintage: 2006Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco The VineyardsAverage age of vines: 10 yearsExposure to sunlight: South-West/South-EastAltitude: 300 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1,5 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic originHarvest date: September /October Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 26 days ; Malolactic fermentation during the following spring in wood; Maturation: 14 months in 34-hl Slavonian oak barrels Total production: 6.400 0,75- l bottles Ageing potential: over 15 yearsTotal alcohol content: 13,82%

BRAMATERRA I pORFIDI

Grape Varieties: Nebbiolo 70%, Croatina 20%, Vespolina 10%First Vintage: 2003Production area: Northern Piedmont, in the highest hill of the Bramaterra estate in the town of Villa del BoscoAverage age of vines: 80 yearsExposure to sunlight: South-WestAltitude: 350 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic originWinemaking: Selection of berries in the vineyard and on sorting belt at the winery; Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels and 12 months in Allier oak barriques; Bottling:end of julyTotal production: 815 0,75- l bottles Ageing potential: over 30 yearsTotal alcohol content: 13,30%

LESSONA

Grape Varieties: Nebbiolo 80%, Vespolina 20%First Vintage: 1671Production Area: In Northern Piedmont, in the historic hills of the town of LessonaAverage age of vines: 55 yearsExposure to sunlight: South-East/South-WestAltitude: 300 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1 kg Soil type: with acid pH composed of orange-yellow sea sandWinemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 24 days; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels ; Bottling: July 30, 2013; Total production: 2.000 0,75- l bottles and 10 3,0-l bottlesAgeing potential: over 30 yearsTotal alcohol content: 13,10% Total acidity: 5,90 g/l Total dry extract: 31,04 g/l

LESSONA SAN SEBASTIANO ALLO zOppO

Grape Varieties: Nebbiolo 85%, Vespolina 15%First Vintage: 1993Production Area: In Northern Piedmont, in a hill planted with vineyards since 1436, rising in the highest point of elevation of the town of Lessona.Average age of vines: 75 yearsExposure to sunlight: South-WestAltitude: 330 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1 kg Soil type: with acid pH composed of orange-yellow sea sandWinemaking Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 25 days; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels and 12 months in Allier oak tonneaux; Bottling: July 28, 2012; Total production: 4.000 0,75- l bottles and 150 1,50-l bottles Ageing potential: over 30 yearsTotal alcohol content: 13,62%

LESSONA OMAGGIO A QUINTINO SELLA

Grape Varieties: Nebbiolo 85%, Vespolina 15%First Vintage: 1999Production area: Northern Piedmont , in the hills of the town of Lessona. The grapes selected for vintage 2006 come from the “Rivaccia” vineyard.Average age of vines: 50 yearsExposure to sunlight: South-WestAltitude: 330 meters above sea levelVine training technique: classic guyotAverage yield per vine: 1 kg Soil type: with acid pH composed of orange -yellow sea sandHarvest date: early OctoberWinemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 26 days. Malolactic fermentation during the following spring in wood. Maturation: 48 months in 25-hl Slavonian oak barrels. Bottling: end of JulyTotal production: 2.700 0,75- l bottles and 150 1,5-l bottlesAgeing potential: over 30 yearsTotal alcohol content: 13,45%

The convento Cappuccini farm is located in the name-sake monastery situated at the summit of the built -up area of the Commune of Cassine, towards

Ricaldone, where the most extensive vines zone of all Piemonte begins, with about twenty km of road surrounded by hills as far as Nizza Monferrato, of

panoramic view of vines for both the sides.

Historically the Capuchins minor friars, already in the eighteenth century, produced in this monastery vines with the grapes coming from the surrounding

vines and with the grapes of the collection in the near vaileys , till when, around the half of the twentieth century with the reorganization of the order, cause

of the decreasing of places and people, the Monastery of Cassine was givenup to the canon Giovanni Benzi who has carried on with the activity for al lot

of time and with great spirit. At present the real estete and the wine shop, familiarly passed on, are managered by Botto family who aways dedicates itself

in the production of grapes and wine with its own vines. It is a lot of time since the activity exists but the philosophy remains the same that is to say the

philosophy of producing grapes historically of this territory, transforming the grapes in wine that has to have the characteristics of the production zone and

suggestion the wine to consumers of all the world, without following fashions or marketing that continually change. Passion, constancy and tradition are the

words that can resume our work and that guide us for the future.

“L’ALBAROSSA” MONFERRATO ROSSO DOC Varietal: 100% AlbarossaVinification: racked in stainless steel tanks where it rest and develops a malolactic fermentations which refines its taste.Aging: the lots aged for one year in French Oak barrels. After aging, the wine is then blended together for bottling.Tasting Notes: The Albarossa fruit was created in 1938 by Prof. Dalmasso, crossing Barbera and Nebbiolo vines. It has a deep ruby red color, intense buquet, spicy notes, and is full bodied with a long persistent finish. Best paired with red meats, game and cheeses. Alcohol: 14% by vol.

DOLCETTO D’ACQUI DOC Varietal: 100% DolcettoVinification: racked into stainless steel tanks where it rest and develops a malolactic fermentations which refines its taste. Aging in stainless steel tanks for 8-9 months, then fining in bottle for one month.Tasting Notes: Intense Violet color, invitingly tannic with a long finish that is very persistenton the palate. Best paired with cured meats such as salami, sharp cheeses and beef. Serve at room temperature.Alcohol: 13,5% by vol.

BRACCHETTO D’ACQUI DOCG Varietal: 100% BrachettoVinification: the fermentation is stopped cooling the wine to preserve the natural sweetness of the grape. Once the wine is cool and ready it is transferred in a stainless steel pressured tank, where a second fermentation start to make the wine lightly sparkling. Tasting Notes: The ruby red and sparkling sweet emphasize the wine freshness. The aroma remember flowers, especially roses. Finally the taste is mild, pleasant and very persistent.Alcohol: 6% by vol

The name Castello Bonomi comes from the original building in liberty style which was planned by architect Antonio Tagliaferri .

Bonomi family trusted this land’s potentialities, and, thanks to the passion and the ability of experienced men who knew the land and the grapevines, we

succeeded in producing excellent quality wines.

Close to Mount Orfano, in the south of Franciacorta, we have been working for decades the ground and the vineyards which, in these lands, create high quality

products. Franciacorta piedhilly climatic variability influences the beginning of the vintage in the different places, where the cycle of ripening of the grapes

is considerably different. The particular microclimate of Mount Orfano makes it one of the most important vintage areas in Franciacorta: the higher maxima

and minima, the largest exposure to the sunlight and a different calcareous base.

That’s why Mount Orfano is a very rich ground, where even plants which are typical of very temperate areas, like capers, can grow. Its characteristics give wine

a richer structure and a higher alcoholic strength.

ROSè FRANCIACORTA D.O.C.G. BRUT

Grapes: 100% Pinot Nero. Area: “Monte Orfano”. The terraced vineyards stretch for 24 hectares and surround Castello Bonomi at a height of 275 metres. Vinification: The Pinot Nero grapes are vinified with the cold maceration in order to keep the bouquet and the aromas of the wine. In order to obtain the pink colour, the skins are separated from the must after 4/5 hours. The must ferments in steel tanks for 8 months; then for the second fermentation it is added with selected active yeasts and with a small quantity of syrup (tirage) and it’s bottled in the sparkling wine bottle. After 18/20 months the sparkling wine is disgorged; Ageing: 6-months Tasting notes: Colour: brilliant pink colour with fine, lingering perlage. Bouquet: scents of red fruits, notes of strawberry and yeasts. Taste: Nice, fresh, well-balanced, lingering and dry in the mouth. Alcohol content:12,5%Vol Awards: Vini d’Italia 2013: 2 glasses; Bibenda 3 grapes; I Vini di Veronelli : 90 points

CRUpERDU FRANCIACORTA BRUT DOCG

Grapes: 70% Chardonnay, 30% Pinot Nero of the same vintage. Area: southern part of the “Monte Orfano”. Altitude: 275 metres.Vinification: The grapes are separately vinified with the cold maceration in order to keep the aromas of the wine. The elegance of the wine is enhanced with the fermentation at 14°C. The first fermentation happens in steel tanks, then a part of the wine refines for about 8 months at controlled temperature in 225 lit. barriques. The blend is carefully prepared through wines refined in steel and in wood (about 15%). 30 months of fermentation .Ageing: 6-months Tasting notes: straw yellow colour with fine, long-lasting perlage. Rich bouquet, intense with notes of spring flowers (lime blossom, hawthorn…), ripe fruit (pineapple, peach…) and crusty bread. Full, fresh with good acidity, complex and long-lasting. Alcohol content:13,0%VolAwards: Vini d’Italia 2013: 2 glasses; Bibenda 4 grapes; I Vini d’Italia 2013: 16/20; Gambero Rosso Quality price Oscar 2012 - 2011Wine Enthusiast: 89; Wine Spectator: 86.

FRANCIACORTA BRUT SATèN DOCG

Grapes: 100% Chardonnay.Area: unique microclimate of the southern part of “Monte Orfano”. Careful selection of the grapes from 10 to 25 August with an average yield of 52 Hl. per hectare . The grapes are pressed gently to extract only the best must. A part of the Chardonnay grapes ferments in steel tanks for 8 months at controlled temperature, the other part (15%) ferments in 225 lit. barriques. For the second fermentation the cuvee is added with selected active yeasts and with a small quantity of syrup (Tirage) and it’s bottled in the sparkling wine bottle. After 24 months the wine is disgorged; with the pressure in the bottle (for the Satèn 4 bar maximum) the yeasts come out from the crown cap.Ageing: 6-months Tasting notes: straw yellow with fine, elegant perlage. Delicate notes of tropical fruits, pineapple, apple, acacia honey and white flowers. Soft, elegant, well-balanced.Alcohol content:12,5%VolAwards: Vini d’Italia 2013: 2 glasses; Bibenda 4 grapes; Vini veronelli 2013: 90; Internationa Wine Challenge London 2013: Silver medal; Wine Enthusiast: 90; Wine Spectator: 88.

Bosco del Merlo estate is located in Annone Veneto, close to Venice, where Veneto and Friuli meet. It is a territory where viticulture and enology enjoy a

long and renowned tradition. Between Veneto and Friuli, along the ancient path of the Postumia road, queen of the Roman consular roads, the stretch of

landscape offers the sight of highly specialised vineyards.

In this area the love of wine and viticulture dates back at least to the Roman age: in the first century AD, Plinio described this fertile area as a huge vineyard

and spoke about the boats that, full of wine amphorae, sailed from the north Adriatic ports towards Rome. After some centuries, the Venetian Republic

used to import the noble drink that became an object of exchange in all its empire. Bosco del Merlo estate was founded in 1988, and it was named after the

forest of oaks and ashes that in the ancient times used to cover the area between the Lemene and Livenza rivers.

Since 1990 Carlo, Lucia and Roberto Paladin have started an important expansion of the estate and winery. The commitment in the renewal of the vineyards

has notably increased and the estate in Annone Veneto and Portogruaro has now reached 100 hectares.

vERDUzzO SOANDRE I.G.T.

Grapes 100% Verduzzo friulano Vinification: A part of the grapes is harvested by hand in September and is raisined till December, the other part is harvested late, when the grapes are over-ripe. Both musts ferment in 225 litres barrels where the wine ages for 10 months. Tasting notes: Colour: golden yellow. Bouquet: intense, pleasant for the citrus and ripe tropical fruit scents. Taste: very refined with its well balanced sweetness. Alcohol content: 12% by volume

pRINè DELLE vENEzIE I.G.T.

Grapes: Chardonnay and Manzoni BiancoVinification The different grapes are vinified separately, and the musts ferment in 225 litres barrels. The wines remain here for 8 months in contact with the lees, with frequent battonages. The blend takes place before the bottling. Then the wine ages for a reasonable period in bottle.Tastin notes: Colour: notable pale yellow.Bouquet: complex, ethereal, with clear fruity scents and light vanilla.Taste: dry, generous and very harmonious.Alcohol content: 13% by volume

REFOSCO DAL pEDUNCOLO ROSSO ROGGIO DEI ROvERI LISON pRAMAGGIORE D.O.C.

Grapes 100% Refosco dal peduncolo rosso. They are grown in our own vineyards. Vinification The selected grapes, which are harvested by hand, are vinified with a maceration lasting 15 - 18 days. The wine ages in 225 litres oak barrels for 12 months and for a further 6 months in big casks. The wine then refines for 6 months in bottle. Tasting notes: Colour : deep ruby red with violet hues. Bouquet: intense for the elegant musk fragrances and for the red fruit scents. Taste: aristocratic and elegant for its perfect harmony. Alcohol content: 13% by volume

Severino Lorenzon arrived in Friuli as a pioneer in the early 50’s, buying abandoned land. With professionalness, entrepreneurial seriousness and passion for his work, Severino and his wife Maria, assisted by their son Enzo and his wife Silvana, went on to make this company one of the best vineyards in Friuli Venezia Giulia.The turning point came in 1991 with the acquisition of a vineyard with American vines in Romans d’Isonzo. Nature had given this habitat something different compared to the average terrain, marked by the changing moods of the Isonzo, a river dear to the homeland, but frequently ready to change course, creating diametrically opposite substrata. In 1995 another great opportunity arose: to buy the “apple company” bordering with the first “Feudi” vineyard. 50 hectares of apple orchard, 5 hectares of vines, farmhouse and country house. Today the “Feudi di Romàns” crù is 50 hectares of vineyard. the company is run by Enzo and his sons, Davide the company enotechnician, Nicola who deals with marketing assisted by Michela Sfiligoi, commercial director and Daniele Zimolo and Nicola Vecchiato the Romàns d’Isonzo. Terrain chosen by Enzo and Severino for their most prized vineyard, with American grapevines, which was acquired in 1991. Thirty years of experience on diverse terrains: S. Canzian d’Isonzo, Cassegliano, Scodovacca, Villa Vicentina, Romàns D’Isonzo, all ideally suited. The company counts a total of 160 hectares of vines, which in the future will grow, as the history of this company is constantly growing.

SAUvIGNON BLANC DOC Grape variety: Sauvignon 100%Vinification: Fermentation at 18°C for 14 days. Racking and refinement in stainless steel vats.Tasting notes: Straw-yellow colour with greenish highlights. Fine, elegant, noble. Fragrance reminiscent of apricot, tropical fruit, yellow pepper and tomato leaf. Rich and inviting flavour.

CHARDONNAy DOC

Varietal: 100% Chardonnay -Grape origin: France Tasting notes: Straw-yellow colour with golden highlights. Fine, elegant, noble. Fragrance reminiscent of apple and fresh bread crust. Rich and inviting flavour with hints of apple and acacia flowers.Vinification: Grapes harvested at a temperature of 22°C are destemmed and crushed immediately at arrival in the winery, and softly pressed. Cooling of the must at 15°C and one night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 12 days. Racking and refinement in stainless steel vats.

pINOT BIANCO DOC

Varietal: 100% Pinot BiancoGrape origin: FranceTasting notes: Straw-yellow colour with greenish highlights. Pleasant and extremely elegant fragrance, rich in hints of wildflowers, Artemisia, cherry tree, apricot and apple. Our experience tells us that aging extends the bouquet to scents of meadow herbs, aromatic leaves, dried fruit.Vinification: Grapes harvested at a temperature of 25°C are destemmed and crushed immediately at arrival in the winery. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 9 days. Racking and refinement in stainless steel vats.

MALvASIA ISTRIANA DOC

Varietal: 100% Malvasia IstrianaGrape origin: Istria (autochthonous grape)Tasting notes: Straw-yellow colour with greenish highlights. Aromatic with a restrained but definite fragrance that clearly recalls nutmeg and pepper. Vinous and fruity, full-bodied in the mouth, bone-dry and fairly soft, as it maintains a moderate sugary residue.Vinification: Grapes harvested at a temperature of 21°C

RIBOLLA GIALLA DOC

Varietal: 100% Ribolla GiallaGrape origin: Friuli (autochthonous grape)Tasting notes: Faded straw-yellow colour tending towards greenish colour. Bone-dry, fresh, vinous, and rich in acidity. Reminiscent of all hints of lemon and orange flowers. It conveys a pleasant feeling of freshness on the palate.Vinification: Grapes harvested at a temperature of 25°C are destemmed and crushed immediately at arrival in the winery. Cold maceration at 5/6°C. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 9 days. Racking and refinement in stainless steel vats (a part in barrique).

TRAMINER AROMATICO DOC

Varietal: 100% Traminer AromaticoGrape origin: Termeno (Tramin) municipality, Trentino-Alto Adige/ Südtirol regionTasting notes: Straw-yellow colour with golden-green highlights. Very complex and intense fragrance. The taste is very full and enfolding, bodied and velvety, slightly dry and sapid, with a persistent and elegant flowery and fruity aftertaste.Vinification: Harvested at the right stage of ripeness, the grapes are cooled to 5°C. Maceration for 1 day and subsequent crushing and inoculation of clarification enzyme. After 48 hours, following the racking of the clean substance, the wine undergoes a slow fermentation in stainless steel vats with strictly controlled temperature (15°C). After fermentation, racking is performed to eliminate the heavy lees. The wine is left to maturation on fine lees for 3 months. The wine will not be bottled until the last ten days of March.

FRIULANO DOC

Varietal: 100% Friulano Grape origin: Friuli (autochthonous grape)Tasting notes: Straw-yellow colour tending towards greenish colour. This is a great wine: fine, delicate, with an intense fragrance reminiscent of wild flowers. Bone-dry, fresh, soft, velvety, with a clear hint of bitter almonds, very round, with medium alcohol content and little acidity.Vinification: Grapes harvested at a temperature of 24°C are destemmed and crushed immediately at arrival in the winery. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 10 days. Racking and refinement in stainless steel vats.

pINOT GRIGIO DOC

Varietal: 100% Pinot Grigio Grape origin: Italy Tasting notes: Distinctly marked bouquet. Reminiscent of acacia flowers. The taste is dry, gentle, full, pleasantly bitterish, with a notable hint of Artemisia. Vinification: Grapes harvested at a temperature of 26°C are destemmed and crushed immediately at arrival in the winery. Immediate soft pressing to prevent the transfer of colour from the skins. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 10 days. Racking and refinement in stainless steel vats.

REFOSCO DOC

Varietal: 100% Refosco dal Peduncolo Rosso Grape origin: Friuli (autochthonous grape)Tasting notes: Ruby red colour with garnet hue and tending towards purplish blue, it has an intense and pleasant fragrance with hints of wild blackberry and undergrowth. Sapid, slightly tannic, bitter-bodied with a persistent and pleasant aftertaste. Young and vinous, fragrant and little herbaceous.Vinification: Immediately after collection, the grapes are destemmed and racked to a wine-making machine. Pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins.After 12 days, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts 8 months.

MERLOT DOC

Varietal: 100% MerlotGrape origin: FranceTasting notes: Intense ruby red colour, full and fragrant bouquet with a delicate fragrance of raspberry, blackberry and blueberry. It has a pleasant, dry, bodied, harmonious, and sapid taste. It is herbaceous and light both on the nose and on palate.Vinification: After harvest, the grapes are destemmed and racked to stainless steel vats. Manual pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins. After this, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts eight months.

pINOT NERO DOC

Grape Variety: 100% Pinot NeroTasting notes: Not very intense ruby red colour. Fruity and delicatearoma, complex tasting, enriched with aging and refinement in wood barrels. Vinification: Red wine vinification through Ganimede method,pumping over three times a day. Fermentation at 28°C. After 13 days, the wine was drawn and pressed. After a month of refinement in stainlesssteel vats, the wine is racked to Slavonian oak barrels for furtherrefinement, which lasts 8 months.Alcoholic gradation: 12,5%

CABERNET SAUvIGNON DOC

Varietal: 100% Cabernet SauvignonGrape origin: Bordeaux Tasting notes: Intense ruby red colour tending towards purplish blue, it has a full and fragrant bouquet with a very intense herbaceous aroma reminiscent of raspberry and blueberry. Dry, robust-bodied, moderately tannic and sapid. Refinement gives it elegance and an ethereal fragrance.Vinification: After harvest, the grapes are destemmed and racked to stainless steel vats. Manual pumping over is performed twice a day with a complete mixing of the pomace. Fermentation is performed at approximately 28°C to allow the extraction of colouring substances and tannins. After this, racking and pressing are performed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts eight months.

CABERNET FRANC DOC

Varietal: 100% Cabernet Franc Grape origin: Bordeaux Tasting notes: Intense ruby red colour tending towards blue, it has a full and fragrant bouquet with a very intense herbaceous aroma. Its taste is dry, bodied, tannic and sapid. Vinification: Immediately after harvest, the grapes are destemmed and racked to stainless steel vats. Manual pumping over is performed three times a day with a complete mixing of the pomace. Fermentation temperature was not subject to control, but it was nevertheless maintained approximately at 28°C. This is the best temperature for the extraction of colouring substances and tannins. After 10 days, racking and pressing are performed, to be followed by refinement in stainless steel vats.

ALFIERE ROSSO DOC

Varietal: 100% Merlot Tasting notes: Very intense ruby red colour. Intense and complex fragrance evoking ripe red fruit with a light vanilla background. The flavour is full, very elegant, with a remarkable persistence in finishing aftertaste.Vinification: The well ripened grapes are destemmed, crushed and fermented in special steel tanks. Here the maceration/fermentation takes place, and pumping over is performed to obtain the maximum structure and colour. When fermentation is over, the wine is separated from the skins and racked into exclusively French oak barrique where it remains for about 12 months. After this period of time, blending in stainless steel barrels is performed. After bottling, the wine is refined for several months in bottle before commercialization.

pINOT NERO LORENzON DOC Varietal: Pinot nero 100%Grape origin FranceTasting notes: Ruby red with light garnet highlights. Complex on the nose, slightly fruity with earthy mineral scents, combined with spicy hints of leather and chocolate. This wine is medium-bodied, with structured tannins of long aftertaste and mineral and spicy notes.Vinification:Red wine vinification through Ganimede method, pumping over three times a day. A week after fermentation and cleaning racking, it is put into 225 litres oak barrique (of which 30% are new), where it will remain for six months. Filtration and bottling.

pINOT BRUT

Varietal: 100% Pinot BiancoTasting notes: Straw-yellow colour with greenish highlights and a fine and persistent perlage. The fragrance features notes of freshfruit and floral scents reminiscent of acacia flowers, while it is pleasing, fresh and soft on the palate.

RIBOLLA GIALLA SpUMANTE

Varietal: 100% Ribolla Gialla Tasting notes: Straw-yellow colour with light greenish highlights, extremely fine and persistent perlage. Delicate and fine fragrance, but complex and fruity at the same time. The taste is rich in structure and fruity, with a long aromatic persistence.Vinification: The basic wine, to which sugar and selected yeast are added, is placed in an autoclave, and a slow natural fermentation at controlled temperature (16-18°C) is performed for a period of about 90 days.

pROSECCO DOC EXTRA DRy

Varietal: 100% GleraTasting notes: Bright straw-yellow colour, white mousse with fine and persistent perlage. Fragrance of candied fruit and sweet flowers. Dry and fruity on the palate.

pROSECCO DOC BRUT

Varietal: 100% GleraSugar residue: 10 g/lTasting Notes: This wine has a pale yellow colour with a very fine and persistent perlage. It has an intense, slightly fruity aroma.Vinification: As soon as they arrive at the winery, the grapes are destemmed, crushed and pressed. They are fermented for 14 days at a temperature of 16°C. Following a basic filtration, the product is sent to be made into sparkling wine.The base wine, with added sugar and selected yeasts, is placed in an autoclave where a slow, natural fermentation takes place at a controlled temperature (16-18°C) for about 40-50 days. When the established pressure is reached (5 bars), the sparklingwine is refrigerated, then it is finely filtered and bottled.

MOSCATO

Varietal: 100% MoscatoTasting notes: Intense straw-yellow colour with fresh flowery fragrance, offset by a balanced residual sugar and a not too heavily pronounced acidity.Vinification: Grapes are destemmed, crushed and pressed immediately at arrival in the winery. Fermentation of the product lasts 14 days at a temperature of 16°C. Following a fining filtration, the product is used for sparkling winemaking. The basic wine,to which sugar and selected yeast are added, is placed in an autoclave, and a slow natural fermentation at controlled temperature (16-18°C) is performed for a period of about 40-50 days.

vERDUzzO IGT

Varietal: 100% VerduzzoGrape origin: FriuliBottle types: 750 mlServing temperature: 10/12°CClousure: Traditional corkSugar residue: 70 g/lTasting Notes:This wine has a golden colour. On the palate it has a soft, sweet, slightly tannic flavour which is perfectly balanced between acidity and sweetness. Intense fruit aroma.Vinification: Grapes harvested at a temperatureof 22°C are destemmed and crushed immediately at arrival in the winery. Cryomaceration occurs at 5/6°C. Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 15°C for 20 days. Racking and refinement in stainless steel tanks.

MOSCATO ROSA IGT I FEUDI DI ROMANS

Varietal: 100% Moscato RosaGrape origin: Istria / Trentino Alto AdigeBottle types: 500 mlServing temperature: 8/10°CClosure: Traditional corkSugar residue: 90g/lTasting Notes: This still sweet wine is an elegant scented wine with a strong pink colour. It has an intense aroma with hints of rose.Vinification: Grapes harvested at a temperature of 22°C are destemmed and crushed immediately at arrival in the winery. Cryomaceration occurs at 5/6°C.Soft pressing. Cooling of the must at 15°C. One night decanting. Racking of the clean must and inoculation of selected yeasts. Fermentation at 15°C for 20 days. Racking and refinement in stainless steel tanks.Food pairing suggestions: This wine goes well with pastries or dried fruit.

It was 1958 when some of the best wine growers located around the south-east of Lake Garda decided to join forces and create a cooperative in order to increase the value and awareness of the local wine production.Today, the 250 plus members of the Cantina di Castelnuovo del Garda own and manage more than 1100 hectares of vineyards, all situated in the picturesque and hilly region to the South and East of Lake Garda. This area is made up of the DOC wines Bardolino, Custoza, Lugana, Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon and incorporates the towns and villages of Castelnuovo del Garda, Sandrà, Sona, San Giorgio in Salici, Palazzolo, Peschiera, Sommacampagna, Cavalcaselle, Colà, Lazise and Bardolino.The Cantina produces more than 180,000 quintals (18 million kg’s) of grapes per year, most of which are grown within the DOC classification. The remainder are destined for the production of IGT wines. All the processes from the pressing of the grapes, vinification, ageing, etc. to eventual bottling are all carefully undertaken in the cantina, a property which now covers more than 20,000 square metres.

pINOT GRIGIO IGT

Soil: Morenic, Clayey - CalcareousAlcohol: 12% volMaturation: 4 months in steel tanksColour: Straw yellowBouquet: Intense with floral scentsTaste: Harmonic, fresh

CHARDONNAy IGT vENETO

Grapes: ChardonnayAverage age of vines: 10-15 YearsSoil: Morenic, Clayey - CalcareousTraining System: GuyotAlcohol Contant: 12% volMaturation: 4 months in steel tanksColour: Straw yellowBouquet: Intense with floral scentsTaste: Harmonic, fresh and velvety

SOAvE DOC

Grapes: Garganega, Trebbiano di SoaveAverage age of vines: 10-25 YearsSoil: ClayeyTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Straw yellowBouquet: Intense with yellow fruit scentsTaste: Harmonic, fresh and velvety

CUSTOzA DOC

Grapes: Trebbiano, Garganega,Trebbianello, CorteseAverage age of vines: 10-15 YearsSoil: Morenic, Clayey - CalcareousTraining System: espalier or simple pergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Straw yellowBouquet: Intense, aromatic with floral scentsTaste: Harmonic, fresh

pINOT BIANCO IGT

Grapes: Pinto BiancoAverage age of vines: 10-15 YearsSoil: Morenic, Clayey - CalcareousTraining System: espalier or simple pergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Straw yellowBouquet: Intense, aromatic with floral scentsTaste: Harmonic, fresh

CABERNET SAUvIGNON IGT

Grapes: Cabernet SauvignonAverage age of vines: 10-15 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Ruby redBouquet: Ripe red fruit scents, spicyTaste: Full flavoured, soft, andharmonic

MERLOT IGT

Grapes: MerlotAverage age of vines: 10-15 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Deep ruby redBouquet: Intense, ripe red fruit scents, spicyTaste: Full flavoured, soft, , good balance and structure

BARDOLINO DOC

Grapes: Corvina Veronese, Rondinella,Molinara,Average age of vines: 15-25 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: Deep ruby redBouquet: Intense, with scents of violet andred fruitsTaste: intense, scents of violtes and red fruits, full-flavoured, velvety and harmonicwith fresh fruit notes, balanced

BARDOLINO CHIARETTO DOC

Grapes: Corvina Veronese, Rondinella,Molinara,Average age of vines: 15-25 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 4 months in steel tanksColour: PinkBouquet: Intense, with scents of violet andred fruitsTaste: Sapid, velvety and harmonicwith fresh fruit notes

vALpOLICELLA DOC

Grapes: Corvina Veronese, Corvinone,Rondinella, MolinaraAverage age of vines: 15-30 YearsSoil: Red Brown Soil on calcareousmarlsTraining System: Guyot, PergolaAlcohol Contant: 11,5% volMaturation: 6 months in 50 HL barrelsColour: Deep ruby redBouquet: Winey, fruity and spicyTaste: Full flavoured, velvety and harmonic

vINO BIANCO SWEET LIFE

Grapes: Trebbiano , GarganegaAverage age of vines: 10-25 Years Soil: MOrenicTraining System: GuyotAlcohol Contant: 11% volMaturation: Stainless steel tanksColour: Straw yellowBouquet: Floral scents and exotic fruitTaste: Harmonic, semi sweet

vINO ROSSO SWEET LIFE

Soil: Morenic, Clayey - CalcareousColour: Ruby RedBouquet: rose, red fruitsTaste: sweet red fruits with floralscents

REMENATO CUSTOzA DOC pASSITO

Grapes: Garganega, Trebbiano Toscano,Trebbianello, CorteseAverage age of vines: 10-25 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 14% volMaturation: 12 months in 250 lt. barrelsColour: Yellow - GoldBouquet: Aromatic with honey scentsTaste: Persistent, sweet and honeyed

CA’vEGAR BARDOLINO CLASSICO DOC

Grapes: Corvina Veronese, Rondinella, MolinaraaAlcohol Contant: 12,5%Maturation: 4 m. in steel tanksColour: Ruby redBouquet: Intense, with scents of violet and red fruitsTaste: Sapid, velvety and harmonic with fresh fruit notes

CA vEGAR BARDOLINO DOC vINTAGE

Grapes: Corvina Veronese, Rondinella,Molinara, GarganegaAverage age of vines: 15-25 YearsSoil: Morenic, Clayey - CalcareousTraining System: Guyot, PergolaAlcohol Contant: 12,5% volMaturation: 4 months in steel tanksColour: Ruby redBouquet: Intense, with scents of violet andred fruitsTaste: Sapid, velvety and harmonicwith fresh fruit notes

RUBENS RIpASSO vALpOLICELLA DOC

Grapes: Corvina, Corvinone,Rondinella, MolinaraAverage age of vines: 15-30 YearsSoil: Red Brown Soil on calcareous marlsTraining System: Guyot, PergolaAlcohol Contant: 13,5% volMaturation: 6 months in 50 HL barrelsColour: Deep ruby redBouquet: Intense, velvety with cherry notesTaste: Robust, harmonic and velvety

RUBENS AMARONE vALpOLICELLA DOC

Grapes: Corvina Veronese, Corvinone, RondinellaSoil: Red Brown Soil on calcareous marlsAlcohol Contant: 15%Maturation: 10 months in 50 HL barrelsColour: Garnet redBouquet: Intense, ethereal, sour cherries in alcoholTaste: Velvety, robust and harmonic

RENALDO vALpOLICELLA DOCCLASSICO SUpERIORE

Grapes: Corvina Veronese, Corvinone,Rondinella, MolinaraAverage age of vines: 15-30 YearsSoil: Red Brown Soil on calcareousmarlsTraining System: Guyot, PergolaAlcohol Contant: 13% volMaturation: 6 months in 50 HL barrelsColour: Deep ruby redBouquet: Winey, fruity and spicyTaste: Full flavoured, velvety and harmonic

MONTAER RIpASSO vALpOLICELLA DOC CLASSICO SUpERIORE

Grapes: Corvina, Corvinone,Rondinella, MolinaraAverage age of vines: 15-30 YearsSoil: Red Brown Soil on calcareous marlsTraining System: Guyot, PergolaAlcohol Contant: 13,5% volMaturation: 6 months in 50 HL barrelsColour: Deep ruby redBouquet: Intense, velvety with cherry notesTaste: Robust, harmonic and velvety

In 1923 Grandma Caterina and her family moved to Breganze - a land of great wines - and with the purchase of the first vineyard land located in the heart

of the food and wine itinerary called ’Strada del Torcolato e dei vini di Breganze’ ’Road of Torcolato and wines of Breganze’, the story of the winery

Col Dovigo began. The love for the land and its precious outgrowth has been handed down generation to generation to the children, who, by treasuring the

knowledge and know-how inherited from their parents, bought new lands where they planted several vine varieties and renewed the existing ones by adding

some local vines such as Vespaiolo, Cabernet Savardo and Groppello, and other international ones, namely Chardonnay, Pinot Gris and Cabernet Sauvignon.

The discovery and exploitation of indigenous grape varieties represents a milestone in the history of the winery Cantina Col Dovigo: by investing resources

into and committing to the preservation of the typical area of Breganze Doc, the company started an unprecedented enhancement of its products, placing

its first bottled wines on the domestic market.

Today the wines of Cantina Col Dovigo are the result of the friendship among Stefano and Alessandro, always united by their consolidated love for

viticulture and confidence in the potential of the territory of Breganze.

TORCOLATO DOC

Grape variety: Vespaiola 100%Wine-making process: Grapes are allowed to dry gently in well ventilated rooms for about 6 to 7 months, concentrating their flavours and sweetness. In spring the dried grapes are pressed and fermented in barrel with natural yeasts. The wine matures in the wood for 10 to 12 months.Grape production: 110 quintals/hectare, 30hl/hectareTasting notes: Bright golden in the colour. Intensely perfumed with floral notes and hints of sultanas, dried figs, nuts and spices. Richly sweet, very rounded balanced by velvety tannins with the acidity that balances the residual sugars. Long and elegant finish.Alcoholic gradation: 13%Serving: Perfect on its own or at the end of a meal. A lovely partner is cakes and pastries and blue veined cheeses.Temperature of serving: 12-14°C

vESpAIOLO DOC

Grape variety: Vespaiola 100%Wine-making process: Fermentation in stainless steel tanks at the maximum temperature of 16 to 18°C for a period of 10 to 15 days.Grape production: 110 quintals/hectareTasting notes: Light straw gold in colour. A fine bouquet of meadow flowers, with hints of chamomile, elderflower and peach. An elegant wine with notes of sweet almonds on the finish. Full and reach in the flavour, with a nice freshness extending in a long mineral persistence.Alcoholic gradation: 12.5%Serving: Excellent with full flavoured dishes in creamy sauces, soups, young cheeses and fish dishes. Traditionally with asparagus made with Bassano recipe and stockfish.Temperature of serving: 10-12°C

RIvOLE WHITE BREGANzE DOC

Grape variety: Tai Bianco 55%, Chardonnay 25%, Sauvignon 20%Wine-making process: Fermented in stainless steel tanks at a temperature of 15 to 17°C for about 10 to 15 days.Grape production: 110 quintals/hectareTasting notes: Rich golden colour. Fine aroma of yellow fruits, with characteristic aroma of grapefruit and citrus. Dense but not heavy, reacalling the aromatic freshness of the perfumes, extending in a rich finish of flavour and extraordinary persistence. Alcoholic gradation: 13%Serving: Goes well with shellfish, fish, white meat dishes and pasta with light sauces.Temperature of serving: 10°C

CABERNET SAUvIGNON DOC

Grape variety: Cabernet Sauvignon 100%Wine-making process: Fermented on the skins at the maximum temperature of 24°C for a period of 7 to 10 days, followed by malolactic fermentation and maturation in stainless steel tanks.Grape production: 10 quintals/hectareTasting notes: Ruby red colour. Aroma is very intense with a bouquet of blackberry and cherries and a long spicy finish.Alcoholic gradation: 13%Serving: ideal with roast chicken and pork and tasty hard cheese.Temperature of serving: 16-18°C

pAEzzA RED BREGANzE DOC

Grape variety: Merlot 100%Grape production: 110 quintals/hectareWine-making process: Fermented on the skins at the maximum temperature of 25°C for a period of 10 to 12 days, followed by malolactic fermentation and maturation in stainless steel tanks.Tasting notes: Deep ruby red colour. Very complex aroma, with a bouquet of red fruits and cherries and a long spicy finish. Mellow rounded palate, with elegant tannin balance.Alcoholic gradation: 12.5%Serving: Ideal with grilled meats and traditionally preparation with game dishes.Temperature of serving: 16-18°C

SUAM IGT

Grape variety: Cabernet Sauvignon 55%, Merlot 45%Wine-making process: The hand-picked grapes of Merlot are laid flat in small boxes, in well ventilated rooms in order to allow the drying process to concentrate the colour and the aroma. After 20-25 days, the fermentation starts with natural yeasts, the malolactic fermentation occurs during the aging in oak French barrels.Tasting notes: Intense garnet red colour. Concentrated aroma of ripe blueberries and cherries are enhanced with a hint of picy oak. Very rich, full bodied and complex in the palate; beautifully balanced and lingering.Alcoholic gradation: 14%

pERLENA vESpAIOLO SpUMANTE-MILLESIMATO TO EXTRA DRy DOC

Grape variety: Vespaiola 100%Wine-making process: First fermentation in stainless steel tanks at a temperature of 16 to 18°C for about 10 to 15 days. Second fermentation with Charmat method in pressure tank at a temperature of 13°C.Grape production: 100 quintals/hectareTasting notes: Light yellow in colour. A very fine and intense bouquet of flowers and yellow fruits, such as peach, banana and apple. Tiny bubbles with a frothy feel on the palate.Alcoholic gradation: 11.5%Serving: Ideal as a aperitif, during whole meal, in particular with fish and shellfish.Temperature of serving: 8-10°C

Tenuta Rivaluce was born thanks to Favaro family’s passion, willing to rediscover and revalue the family old properties and vineyards set in the wonderful landscapes among Treviso and Valdobbiadene in Veneto region, places devoted to the Prosecco sparkling wine production. Tenuta Rivaluce family takes care personally of all the wine production phases, from the growing of the best Glera grapes up to a careful vinification and the slow second fermentation that enables the sparkling process. In this way both Prosecco DOC and Prosecco DOCG appear on the scene with their elegance and finesse typical of the glamour and exclusiveness by Rivaluce.

SpUMANTE BIANCO DOLCE – WHITE SWEET SpARKLING

Grape Variety: Glera 100%Residual sugar: 55 g/l sugarArea of production: Vineyards situated inside the D.O.C. areaGrape production: 18 tons per hectaresProduction for year: 60.000 bottlesWinemaking process: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around10 to 15 days. Second fermentation with Charmat method in pressure tank at na temperatures of 13° C. We block the second fermentation to assure higher residual sugar.

SpUMANTE ROSSO DOLCE - RED SWEET SpARKLING

Grape Variety: Marzemino, Manzoni rossoResidual sugar: 60 g/l sugarArea of production: Vineyards situated inside the D.O.C. areaGrape production: 18 tons per hectaresProduction for year: 60.000 bottlesWinemaking process: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around10 to 15 days. Second fermentation with Charmat method in pressure tank at na temperatures of 13° C. We block the second fermentation to assure higher residual sugar.

pROSECCO DOCG vALDOBBIADENE MILLESIMATO EXTRA DRy

Grape Variety: Glera 100 %Area of production: Valdobbiadene Docg AreaYield per hectare: max 135 quintals of grapesWinemaking process: First Fermentation in stainless steel tanks. Second fermentation at a controlled temperature of 15-16° C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period, the sparkling wine is ready for bottling Alcohol: 11.5 %Acidity: 5.5 g/LColour: pale straw yellow with fine, persistent perlageAroma: Intensely fruity aroma with clear hints of ripe apple. Pleasant sensation of white flowers.Palate: Tiny bubbles with a fresh. Slightly sweetish and soft sensation to the palate. Harmonious finish..

pROSECCO DOC TREvISO MILLESIMATO EXTRA DRy

Glera 100 % Grape VarietyVineyards situated inside the D.O.C. areaGrape production: 18 tons per hectaresProduction for year: 60.000 bottlesVinification: First Fermentation in stainless steel tanks at atemperatures of 16 to 18 ° C for around10 to 15 days. Second fermentation with Charmat method in pressure tank at na temperaturesof 13° C. Alcohol: 11.5 %Acidity: 5.5 g/LTasting notes: Light yellow Colour. A very fine and intense bouquet of flowers and yellow fruits, as peach, banana and apple. Tiny bubbles with a frothy feel on the palate.Residual Sugar: 16 g/LServing: Ideal as aperitif, during whole meal, in particular with fish or shellfish.

Our company has always tried to elevate the peculiarities of each of our vineyard, vines and even individual strains. This meticulous process led us to believe, almost like a dogma, in the potential of our varieties vinified in purity and reinterpreted in a modern way. Absolute respect for the inherent characteristics of the grapes, choosing the most appropriate methods of vinification with preparation of detailed plans for every single vine. The mineral characters transferred to the wines of Lugana, the power and elegance of the Notte a San Martino, the richness of Condolcezza; the longevity and the character of fresh sparkling wines, are all the gifts that our land gives us. Our only concern is the ability to fully appreciate and share them with the patrons of good wine.Lugana grapes have among their fundamental traits, high acidity - an essential component of the sparkling wine, the health and preservation of the sparkling wine depend on it. For making sparkling wine, these grapes are harvested early and subsequently processed using the traditional mehod. Elected by the press as one of the best local wines of Italy, the Lugana Brut OLIVINI looks energetic, alternating a delicate nose with a sweet floral and fleshy fruit with strong hints of fresh bread.

LUGANA DOCG Of straw yellow colour, with greenish reflexes, it is characterised by elegant scents, pleasantly fruity and intense, with delicate citrus tones. It is a fresh and tasty wine, full-bodied, with a pleasant persistence of aftertaste. GRAPE VARIETY Pure Trebbiano di LuganaWINEMAKING: partial cold maceration for 12 hours at 5°C, alcoholic fermentation via selected yeasts at a controlled temperature, partial malolactic fermentation.Alcoholic content 13% by volume;Total acidity 6,5 g/l; Residual sugars 5,0 g/l.

LUGANA DEMESSE vECCHIE DOCG Produced exclusively in one of the “cru” vineyards of the company, result of plant over-maturation and following grape selections. The long aging on fine lees and a long bottle curing, grant this wine a graceful and complete taste; of straw yellow colour, it is full and round at the taste, supported by a solid texture and remarkable persistence.GRAPES: Pure Trebbiano di LuganaWINEMAKING: Light over-ripening on the vine. Aging on fine lees for about 12 months. In bottles for at least six months.Alcoholic content 13,50% ; Total acidity 6,0 g/l; Residual sugars 6,0 g/l.

LUGANA BRUT DOCG METODO CLASSICO The perlage is fine and persistent, the scents are definitely fruity, accompanied by a fresh, savoury but at the same time creamy and defined taste with light bubbles.GRAPE VARIETY Pure Trebbiano di LuganaWINEMAKING The wine is fermented in the bottle, resting on the yeasts for least 30 months, thus acquiring its typical characteristics. Manual degorgement after freezing the bottle neck, and the addition of a liquor very suitable for the product.Alcoholic content 13% by volume;Total acidity 6,5 g/l; Residual sugars 8,0 g/l.

NOTTE A SAN MARTINO IGT Very intense red colour, ethereal bouquet of ripe fruit, coffee and chocolate, very recognisable, velvet taste.GRAPE VARIETY: Pure MerlotWINEMAKING: drying in the loft, prolonged maceration, alcoholic fermentation via selected yeasts, complete malolactic fermentation.REFINEMENT: In French barriques for 24 months, then in steel tanks for several months and then left to rest in the bottle.Alcoholic content 14,50% by volume;Total acidity 5,0 g/l; Residual sugars 3,0 g/l.

In 1925, the grandfather Amadio was the pioneer of the farm. At this time he used to sell his wine to the best taverns in cities such as: Verona, Vicenza and Padova, transporting it in small barrels on a horse-drawn cart. His sons Gino, and Gigi, built on their father’s experience the reputation of Fasoli Gino wines in other regions of Italy and abroad.Together, with the work of Amadio-Franco in 1966 and Natalino in 1971, this has been the foundation from which this Winery has been able to grow. The first foray into organic cultivation came in 1980 and since 1984 all vineyards become organic. In 1990 they were A.I.A.B approved. Since 1925 it produces white and red wines, coming from the lower Illasi valley, at the east side of Verona country, which has a great vocation for oenological productions thanks to the type of terrains and its particular microclimate. The vinery products are entirely made from biological farming, among which stand out the Merlot “Calle” and the Merlot “Orgno”, the Soave Classico “Pieve Vecchia”, the Amarone della Valpolicella “Alteo” and the Recioto di Soave DOCG “San Zeno”.

o r g a n i c

pROSECCO SpUMANTE DOC TASI

Grapes: Glera 100%Vinification: White vinification, soft pressure and first fermentation in stainless steel tank at 15-17 C° for 10 days. Second fermentaion in autoclave for 60 daysHarvest by hand-pickedTraining system: guyotAlcohol12%Service temperature: 8-10 C°Tasting notes: straw yellow with green hints and fine perlage. Elegant perfume of white flowers with a bitter note that creates a perfect balance with the sweetness.

CREAMAN BRUT CLASSIC METHOD

Grape variety: Garganega 100%soft press fermentation in steel tanks for 10 days at controlled temperature. Follows the bottling for the second fermentation and lasts 3 years.Tasting notes: bright yellow, the nose has strong notes of crust of bread, with hints of citrus, especially lime. The palate is fresh and delicate.Alcoholic gradation: 12%

pINOT GRIGIO

Grapes: Pinot GrigioSoil: Average soil, gravelly-sandy and flatFarming system: GuyotYield/Ha 120 tonsHarvest: Hand-picked in the first week of September.Vinification: Involves the separation of husks and stalks from the grape, followed by a soft pressing. Fermentation occurs at controlled temperature for 15 - 20 days, then aged in stainless steel.Tasting notes: Light straw-yellow with greenish hues, the nose has a fine bouquet of citrus, hints of peach and melon yellow. Excellent balance between acidity and body, which makes fullbodied and pleasantly cool. Enjoyable sense of fruity in the end.Alcohol: 12,5 % vol

BORGOLETTO SOAvE DOC

Grape variety: Garganega 100%Vinification:Maceration lasts 10-15 hours at 6-8°C. Fermentation in temperature-controlled stainless steel tanks for about 10 days.Tasting notes: Bright straw yellow colour, flowery bouquet and full-aromatic taste. Slight taste of bitter almond and good prolonged fresh aftertaste.Alcoholic gradation:12.5%

pIEvE vECCHIA SOAvE DOC

Grape variety: Garganega 100%Vinification: fermentation in steel barrels and aging in tonneaux on its own yeasts for 16-18 months. The refinement is in the bottle and lasts one year.Tasting notes: golden wine, full-bodied and rich of white mature fruits scents. The high alcohol content gives a zesty taste, typical of the grapes. It leaves an almond and pastries aftertaste.Alcoholic gradation: 14.5%

LA CORTE DEL pOzzO BARDOLINO CLASSICO DOC

GRAPES: 65% Corvina, 30% Rondinella, 5% MolinaraVINEYARD LOCATION: Hills to the east of Lake Garda, on the slopes of Verona, the Bardolino Classico zone. SOIL: Morainic.VINE TRAINING SYSTEM: Pergola corta veronese.VINIFICATION: The grapes are pressed a short time after harvesting and fermentation takes place in temperature controlled stainless steel tanks for approximately 15 days. After several fi ltrations, the wine is racked off again into steel tanks where it rests until it is put into bottle.WINE AROMA / PALATE: This is a wine that should be drunk young because of its lightly fruity and fl oral wine, which often resembles wild roses or a fresh bouquet of fl owers. When the wine is decanted it loses some of the fl oral character, which is overtaken by a fruitier, better balanced palate.

LA CORTE DEL pOzzO vALpOLICELLA CLASSICO DOC

GRAPES: Corvina 70%, Rondinella 30%.VINEYARD LOCATION: classic hill of Valpolicella Area.SOIL: stony, clay.VINE TRAINING SYSTEM: Pergola Corta VeroneseVINIFICATION: fermentations are different. Grapes which have not been dried up ferment in steel tanks at controlled temperature, while dried up grapes ferment in wooden barrels. Only after 10-12 months of tasting, blends between the different wines are decided. Then wine is bottled and aged for 5-6 months before selling.Tasting notes: light red ruby colour. The organoleptic characteristics follow the course of the season: at the beginning this wine shows all its strength and liveness, then after one year ageing, it develops and the harmony between the tannins and acidity joins to the taste of mature fruit giving it a touch of roundness. The parfum is red fruit notes and berry jam, with a light vanilla note. The taste is dry, velvet like, well bodied, harmonic.

vALpOLICELLA RIpASSO CORTE DEL pOzzO

Grape variety: Corvina 70%, Rondinella 30%Vinification: Once in the winery, the grapes are destalked and crushed. The juice is then put into stainless steel tanks. After a first fermentation, at the end of February, it starts a second fermentation in contact with ‘Amarone skins’ for 15 days. After that the wine is put in wooden barrels where it ages for 16-24 months. After bottling, the wine is then aged again in bottle, for other 6 months.Tasting notes: intense, ruby-red colour. The aroma is intense and smooth, characterised by red fruit notes and berry jam. This wine has great structure with a persistent aftertaste.Alcoholic gradation: 15%

LA CORTE DEL pOzzO AMARONE vALpOLICELLA CLASSICO DOC

GRAPES: Corvina 70%, Rondinella 30%.VINEYARD LOCATION: situated in S. Ambrogio di Valpolicella area , in one of the most important areas of Valpolicella.SOIL: stony, clay.VINE TRAINING SYSTEM: Pergola Corta Veronese.HARVEST/ VINIFICATION: during the vintage we choose the ripest grapes and the ones good for drying After 5-6 months they rest in small woodencrate, grapes are crushed. Fermentation takes place in steel tanks at controlled temperatures for25-35 days. Then the wine is put in wooden barrels from 3 to 4 years. Tasting notes: plums and blackberries and syrup of cherry, sometimes spiced, help to feel better the concentration of sugar during the wither. Our palate feels the alcoholic level tempereted, fruited, dry but soft, that ends with a little bit of acidity driver by tanninic elements.

ROSSO vERONESE IGT MERLOT “ORGNO”

Grape variety: 100% Merlot.Characteristics: The Merlot vine was planted in the Orgno vineyard in 1978. Our aim was to determine the potential of our soil, hitherto planted with white wine varieties, for red wine.The first results gave us cause for optimism: the Merlot vine took well to the area. Nevertheless, we waited 10 years before bringing it onto the market, as we were working to achieve the quality levels we believed were desirable. The length of ageing in French oak casks varies from 12 to 15 months.Drinking / Storage: This is a wine which is remarkably smooth,even when drunk young. We suggest that it is best drunk between 3 and 5 years from bottling, depending on the vintage. Store away from direct sunlight at a constant temperature of 15°C. Serve at 18°C.

ROSSO vERONESE IGT MERLOT “CALLE”

Grape variety: 100% Merlot.Characteristics: Grapes are harvested by hand, which enables us to select only the very best. The result is a wine of great structure and nobility, despite the young age of the vines.Once in the cellar the grapes are destemmed and then lightly pressed. The resulting must is transferred to steel vats for fermentation. Ageing in wood will last between 10 and 12 months, depending on the vintage. To allow for further development it is necessary for the wine to have some bottle-age before being sold.Drinking / Storage: We first produced this wine in 2000. We suggest it be drunk between 3 and 5 years from bottling. Store the bottle in a horizontal position, away from sunlight at a temperature of 15°C. Serve at 17-18°C.

AMARONE DELLA vALpOLICELLA DOC CLASSICO “ALTEO”

Characteristics: During the grape-harvest, the more loosely-packed, well-ripened bunches are selected: the grapes are then left to dry for five to six months before pressing. Fermentation takes place in thermoregulated steel vats, after which the wine is aged in French oak casks for three years. After bottling, the wine remains in our cellar at a constant temperature of 15°C to allow further gradual ageing. The high alcohol content is accompanied by particularly marked bouquet of plums, blackberries and cherry syrup, with spicy nuances, reflecting the concentrated sugars resulting from the process of drying the grapes. The effect on the palate of the high alcohol level is mitigated by the strongly fruity taste,dry but very mellow, with clearly defined acidity and well-balanced tannins.Drinking / Storage: We recommend that this wine, traditionally aged for a long period, should be drunk not less than two years after bottling; the bottles should be stored in a horizontal position in a dark place at 15°C. Open several hours before consumption and serve at 18°C.

The Paladin winery is located in the Venetian vicinity, where Veneto and Friuli meet. It is a territory where the viticulture and enology enjoy a long and renowned tradition.In this area the love of wine and viticulture dates back at least to the Roman age: in the first century AD, Plinio described this fertile area as a huge vineyard and spoke about the boats that, full of wine amphorae, sailed from the north Adriatic ports towards Rome. More recently the Venetian Republic imported the noble drink that became an object of exchange throughout its empire.1962 represents a fundamental year for the company. It is then that Valentino Paladin transformed a family passion into a real trade by creating a winery. His bottles became rapidly known in the wholeVeneto region, so that in 1985 Valentino moved to a new and modern winery in Annone Veneto.

pRALIS

GRAPES: Chardonnay and Manzoni biancoColour: Intense and bright straw yellow.Bouquet: Delicate and elegant for the peach and apricot hints with clean aromatic notes of tropical fruit and mineral scents.Taste: Particularly velvety and enfolding, that reveals a strong personality and an excellent structure.Alcoholic content: 11,5% by Volume

MALBECH GLI ACERI

Ageing: the Malbech ages for 12 months in barriques and for a further 6 months in large barrels, developing spicy aromas. The wine ageing in the bottle lasts at least 6 months, thus obtaining a great harmony.Colour: Bright ruby red with noble garnet-red highlights.Bouquet: Clear and intense fruity scents, with tobacco and spices notes.Taste: Aristocratic and elegant, perfectly balanced.Alcoholic content: 13,5% by Volume

SyRAH

Colour: intense ruby red with purple reflexes.Bouquet: at first very intense and complex, then there’s a succession of fruit jam and spicy flavours coming together to create a great balance.Taste: thanks to the ripening and the natural concentration Syrah Paladin is a wine of great structure and harmony. Soft but intense, shows a perfect balance between its sweet and acid components and the tannins; it smells of fruit jam and spices with an aftertaste of red fruits with a long pleasant finish.Food Pairing: Perfect sipped alone as an aperitif or after a meal, it is an ideal match for boiled meat or roasted meat and poultry. Wonderful with platters of medium aged cheese and cured meats.Alcoholic content: 13,5% by Volume

CELIBERTI IGT

Wine & Art collection is made up of precious silver labels created by some famous Venetian and Friulian artists. Grapes: Malbech and Refosco dal peduncolo rosso.Vinification: The two varieties ferment separately with macerations lasting from 10 to 13 days. The wines then age for 12 months in oak barrels. After the blending, Wine & Art matures for a further 6 months in 225 litres oak barrels from Allier and for a long time in the bottle.Colour: Deep ruby red with garnet-red highlights after long ageing.Bouquet: Enfolding for the typical fruity scents and tobacco and spices notes.Taste: Dry, full-bodied and soft. Alcoholic content: 13% by Volume

Vèscine produces its Chianti wines with grapes grown in vineyards located on the most beautiful hills in Radda in Chianti.The Colle Petroso vineyard stretches for about 4 hectares. At a height of 600 meters above sea level and is one of the highest vineyards in Chianti Classico.Thanks to this altitude, the days are warm and the nights cool. These difference of temperatures makes the Vèscine grapes exceptional and unique.The Castelvecchi vineyard is located in the north-western part of Radda in Chianti and surrounds the ancient settlement of the castle, which was built in the 11th century in order to defend the parish church of Santa Maria Novella.The soil is mainly made of marl, clays and limestone.Vèscine vinificates its wines in the historical cellars of Castelvecchi, which are located right under the castle. They date back – as well as the whole building –to the 11th centuries.

CHIANTI CLASSICO CApOTONDO D.O.C.G. Grapes: Sangiovese and Canaiolo. Vinification: The grapes are harvested and selected with extreme care. The maceration goes on for 10 – 12 days; the wine then ages in steel tanks till March and in 100 hl. barrels. Colour: brilliant ruby red with nice violet tinges. Bouquet: pleasantly fresh for the nice notes of red berry fruit. Taste: rich, well-balanced and particularly soft. Alcohol content: 13.5% by volume

CHIANTI CLASSICO RISERvA LODOLAIO D.O.C.G.

Grapes: From 100% Sangiovese Area: the grapes grown in our own vineyards, stretching on the hills at an altitude between 500 and 600 metres where Lodolaio, a species of falcon, hunts. Vinification : The grapes are harvested by hand when perfectly ripe and the maceration goes on for 40 days. After a first decantation, the wine ages in steel tanks for 6 months and afterwards in big oak barrels for 18 months. The wine then refines in bottle for 4 months. Colour: deep ruby red, with light garnet-red highlights. Bouquet: complex, ethereal with fruity notes evolving in a delicate spicy bouquet. Taste: aristocratic, well-structured, elegantly tannic and well-balanced. Alcohol content : 13,5% volume

CHIANTI CLASSICO GRAN SELEzIONE MADONNINO DELLA pIEvE D.O.C.G.

Grapes: 100% Sangiovese grapesArea: the grapes are grown in the vineyard of Madonnino in front of the ancient Pieve in S.Maria Novella in Castelvecchi. This vineyard, one of the oldest in Chianti area.Vinification: The grapes are harvested when they reach the perfect maturity level and selected with extreme care. The maceration goes on for 40 days. According to the production’s technical policy the Gran Selezione has to age for at least 30 months. Our Madonnino della Pieve ages for 42 months, 24 of which in wood. Colour: deep and intense ruby, with elegant garnet reflexes. Bouquet: complex, with hints of fruits that develop into spices like vanilla and pepper. Taste: expressive wine, full bodied, complex and seductive , shows a wonderful balance, with a long fulfilling aftertaste. Alcohol content: 14% vol.

The house of Casalvento is situated in the heart of the Chianti Classico region. Purchased in 1997 by visionary entrepreneur, Robert Cuillo and his wife, Gudrun, a complete restoration was undertaken, bringing the property back to its former beauty. Situated 600 meters above sea level, the vineyards are the perfect combination of tradition and innovation: The fruit of the collaboration between the owners and internationally renowned enologist, Stefano Chioccioli. We spare no effort or expense in producing our wines – combining the history and ancient grapes of Tuscany with the most modern techniques and latest knowledge. Frst vineyards were planted 15 years ago, planting selected vines suited to our unique soils and microclimate at high densities, and pruning for exceptionally low yields. In the ancient olive groves, new trees were planted and we now tend close to 1000 trees, all of native Italian varieties. The remaining 420 acres consist of beautiful mature woodland that surrounds the hamlet on all sides. Three houses have been completely redesigned and furnished with local antiques to accommodate guests.

L’ANIMA BIANCO IGT TOSCANA Blend: Chardonnay Sauvignon blanc, gewurtztraminer. Fermentation : Sauvignon (40%) fermented in stainless steel, 7 months on the lees. Chardonnay (55%) e Traminer (5%) fermented in 225 l barrels. Aging: inside the bottle for minimum 6 months.Tasting Note: One of Tuscany’s few high level whites, the L’Anima Bianco is a blend of barrel-aged Chardonnay, Sauvignon Blanc, and Gewürztraminer fermented in stainless steel. Superbly rich, complex, and elegant, its fragrant nose shows notes of flowers, fruits, and boisè. The palate is tangy, with refreshing acidity that is followed by a wonderful, lingering finish.

CHIANTI CLASSICO DOCG

Blend: 80% Sangiovese, 20% Merlot. Fermentation : fermented in stainless steel or wood tanks.Aging: inside 350 l barrels for 12 months. Minimum 6 months inside the bottle.Tasting Note: This Chianti Classico, a blend of 80% Sangiovese and 20% Merlot, has lively aromatics and rich fruit. A prime example of the appellation. Lively ruby-red in color. Fresh on the nose with notes of violets and red fruits. The pleasant and enjoyable palate boasts rounded tannins.Perfect for young drinking.

CHIANTI CLASSICO RISERvA DOCG

Blend: 80% Sangiovese, 20% Merlot. Fermentation : fermented in stainless steel or wood tanks.Aging: inside 350 l barrels for 16 months. Minimum 6 months inside the bottle.Tasting Note: A venerable Chianti showing rich fruit and lively aromatics. 80% Sangiovese is complemented by 20% Merlot and careful oak-aging. Dense ruby-red in color. The nose is fruity and dense with the scents of rich red berries, spice and toasted notes. Its well-knit structure is smooth on the palate, with a perfect balance of tannins and acidity. Age-worthy, but can be enjoyed now with roasted meats and bean dishes.

pURO SANGUE IGT

Blend: 100% Sangiovese. Fermentation: Fermentation inside 225 barrels or Wood tanks. Aging: inside 350 l barriques for 18 months. Minimum 6 months inside the bottle. Tasting Note: We believe in the superb quality of Tuscany’s indigenous grapes. Our Puro Sangue is pure Sangiovese, displaying classic black cherry and violet aromas, velvety texture and characteristic acidity. This wine is a perfect expression of the Chianti Classic terroir.

LIvERNANO ROSSO IGT TOSCANA

Blend: Cabernet 60%, Merlot 40 %.Fermentation: Fermentation inside 225 barrels or wood tanks. Aging: inside 225 l barriques for 18 months. Minimum 6 months inside the bottle. Tasting Note: Livernano’s flagship wine is a blend of grapes from the best Cabernet Sauvignon, Merlot andSangiovese parcels. Majestic and age-worthy, it offers rich, fruity aromatics and a powerful structure. Complex aromas of balsam and mint, with faint grassy nuances. The very fleshy, fruit-forward palate has fine tannins and a finish that develops impressively.

DIvINITà IGT TOSCANA ROSSO

Blend: 100% Cabernet Sauvignon. Fermentation : fermented in stainless steel.Aging: inside 225 l barrels for 12 months. Minimum 6 months inside the bottle.Tasting Note: Divinità is a 100% Cabernet Sauvignon obtained from carefully selected grapes. This wine ages for 12 months in French barrels and six months inside the bottle. The nose shows hints of blackcurrant, dark chocolate and leather melted perfectly with aromas of spices and minerals. The mouth is wide with round and soft tannins balanced by a good acidity.

ROSATO CASALvENTO Blend: 100% SangioveseFermentation : fermented in stainless steel.Aging: Stailess steel.Soil: stonesTrellis system: Candelabro (flat Alberello)Plants per hectare: 7000Harvest: mid October

CHIANTI CLASSICO DOCG

Blend: 80% Sangiovese, 20% Cabernet Sauvignon. Fermentation : fermented in stainless steel or wood tanks.Aging: inside 350 l barrels for 12 months. Minimum 6 months inside the bottle.Soil: stonesAlcoholic gradation: 13.5%Testing notes: possesses the lively aromatics and rich fruit. Awards: Chianti Classico 2007: 90 points (Wine Spectator’s)

CHIANTI CLASSICO RISERvA DOCG

Blend: 80% Sangiovese, 20% Cabernet Sauvignon. Fermentation : fermented in stainless steel or wood tanks.Aging: inside 350 l barrels for 16 months. Minimum 6 months inside the bottle.Soil: stonesAlcoholic gradation: 13.5%Testing notes: possesses the lively aromatics and rich fruit. Awards: Chianti Classico Riserva 2006: 93 points (Wine Spectator’s)

jANUS IGT

Blend: Cabernet 100%.Fermentation: Fermentation inside 225 barrels or wood tanks. Aging: inside 225 l barriques for 18 months. Minimum 6 months inside the bottle. Alcoholic gradation: 14%Testing notes: We believe in the superb quality of Tuscany’s indigenous grapes. Our Puro Sangue is pure Sangiovese, and displays classic black cherry and violet aromas, velvety texture and characteristically high acidity.Awards: 94 points, Janus 2007 (Wine Spectator’s)92 points, Janus 2005 (Wine Spectator’s) 91 points, Janus 2008 (Wine Spectator’s) 88 points, Janus 2004 (Wine Spectator’s) 88 points, Janus 2006 (Wine Spectator’s).Silver medal, Singapore Wine Style Asia Awards, 2012

DREAM SpUMANTE METODO CLASSICO

Blend: 100% SangioveseFermentation : fermented in stainless steel.Aging: Bottle for 36 months. Soil: stonesTrellis system: Candelabro (flat Alberello)Plants per hectare: 7000Harvest: beginning of Septmber

The San Vincenti farm covers 60 hectares of land and is situated in the municipality of Gaiole in Chianti, at an altitude between 350 and 450 above sea level.

The soil is made up of sand and marl rock. Two estates go to make up the farm: Stignano with 6 hectares of vineyards, with a density of 6,000 plants per

hectare, all of the Sangiovese variety and Le Corticelle with 2 hectares of merlot vines, with 6,000 plants per hectare. The vines are all completely exposed

to the midday sun.

The company does not use pasteurising refrigeration methods, therefore a slight deposit should be considered a sign of authenticity.

The owner of this enchanting private estate in Gaiole in Chianti is called Roberto Pucci, a dynamic entrepreneur just into his sixties from Prato, who having

fallen in love with the marvellous Chianti area some years ago decided to dedicate all his resources to the production of wines with a great character. Leading

the project is a man sacred to Italian oenology, Carlo Ferrini, a complete connoisseur of Chianti Classico and the maker of cult wines sought after by wine

lovers the world over.

CHIANTI CLASSICO DOCG

Grape variety: 100% SangioveseAlcohol content: 14% proofAging: 12 months in tonneauRefining: 3 months in bottlesOrganoleptic characteristics:Intense ruby red with hints of blackcherry and violet. Round atthe taste with a hint of strongtannin, with spicy and floral notes.

CHIANTI CLASSICO DOCG RISERvA

Grape variety: 100% SangioveseAlcohol content: 14% proofAging: 24 months in tonneauRefining: 6 months in bottlesOrganoleptic characteristics: rubyred hue, fruity bouquet, good vanillahints, enveloping flavour, warm, veryharmonious and full-bodied.

CHIANTI CLASSICO DOCG GRAN SELEzIONE

Grape variety: 85% Sangiovese,15% MerlotAlcohol content: 14,5% proofAging: 24 months in tonneauRefining: 12 months in bottlesOrganoleptic characteristics:Deep ruby red with purplereflections. Fresh, with sweet cherry,blueberry and tobacco andhints of toast and sweet tannins.

STIGNANO IGT

Grape variety: 100% MerlotAlcohol content: 14,5% proofAging: 18 months in tonneauRefining: 6 months in bottlesOrganoleptic characteristics:Purple red, with notes of berriesmixed with spices cocoa andtobacco; smooth and round withgood acidity and flavor.

The modern history of the Manzano Farm begins with the establishment of the Tenimenti Luigi d’Alessandro vineyards in 1967.

At the end of the 90s, after a long administrative process, a group of wine producers, all from the Cortona area and led by Tenimenti d’Alessandro,

succeeded in obtaining from the Ministry of Agriculture the Cortona D.O.C. ’Protected Designation of Origin’ Certification, effective from the 1999

vintage.

Attilio Scienza, a leading Italian agronomist, was the first person to realize the potential of Syrah in the Cortona area, but Tenimenti d’Alessandro had the

courage to turn the idea into reality.

Following Scienza’s recommendations, in 1988, an experimental vineyard of 12 acres was planted in order to identify the optimal relation between the vine

and the local terroir; accurately selected, high quality rootstocks ’R 110’ from the best vine growing area were chosen.

Many different varieties such as Merlot, Cabernet Sauvignon, Sangiovese and Mourvedre were tested. Attilio Scienza spent almost four years analyzing the

stratigraphy and the pedo-climatic aspect of the area, micro-vinifyng each portion of land. The final results were clear: Syrah and Viognier provided the best

soil-vine connection.

BIANCO DEL BORGO IGT TOSCANA

Grape variety 100% ViognierSoil type Clay soils of medium textureVinificationfermentation in barrels for 40% and in steel tanks for 60%Aging 60% in barrels of second passage for 6 months and 40% in steel tanks

FONTARCA IGT TOSCANA

Grape variety 100% ViognierFirst vintage 1990 ,Soil Type Clay soils of medium textureVinification fermentation in barrels for 40% and in steel tanks for 60%. Ageing 12 months in 20hl truncated con oakAlcol 13% Vol.

IL BOSCO CORTONA SyRAH DOC

Grape variety 100% SyrahVineyards location Plot of Il Bosco, Cani, Pozzo Vecchio, Cipressi. First vintage 1992Soil Type Clay soils of medium textureVinification Fermentation and maceration in truncated cone shaped wooden vatsfor about 20 days.Ageing 22 months in barrels: 33% new oak barrels, 67% second and third passageAlcol. 14,5% Vol

vIN SANTO CORTONA DOC

Grape varieties Trebbiano and MalvasiaFirst vintage 1980Soil Type Argillous soils of medium textureYield 1000 gr. per plantVinification The grapes are put to dry in ventilated rooms from the moment of the harvest to the following mid- february. They are then pressed and the must is placed in traditional small (50 l.) oak casks (caratello) for 6 years.

Podere Fortuna is situated 25 kilometers north of Florence in the heart of Tuscany, among the beautiful hills of the Mugello valley. The area has been the earth of great artists, such as Giotto and Beato Angelico, and of the Medici family, that since 1300 have been part of Florence history. Wine’s production in Podere Fortuna has been documented since 1465 when it was a part of the “Castello di Cafaggiolo” property, owned by Lorenzo il Magnifico, and in 1629 the Podere had a specialized vineyard, so unusual for that period, counting more than 8000 vines.Since 2001 we have planted new varieties of vines such as the Pinot Noir that seems to be particularly suitable for our weather and soil conditions. The vineyard, which has been planted with over 7.000 vines per hectare is divided in three parts whose grapes are separately harvested and vinified in order to verify the differences during all the phases of wine evolution.The grapes are hand harvested in small boxes and selected by two different triage tables before the vinification in French oak open vats. After a period of skin contact and fermentation of about 18th to 25th days, according to grapes conditions, the wine is left in Frence oak barriques for the following 12 months. After this period we decided how to blend the wines coming from the various parts of the vineyard and let them settle in cement vats for the following six months. Than we put the wine in bottle and we let it in the cellar for the 12 months of refinement preceding the sale that starts in the month of March of the third year following the harvest.

COLDAIA IGT TOSCANA pINOT NERO

Grapes variety : Pinot Noir 100%/ Exposition and altitude: south 250 meters over s.l. Soil characteristics: moderately calcareous sandy loamPlant density and training system: 7.142 vines per hectare/ cordon Harvest : the grapes were hand harvested on end of August in small boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 19 days in French oakopen vats with temperature controlAgeing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration on March Production: 4300 cl.75 bottles Viticulturist and winemaker: Andrea PaolettiTASTING NOTES: intense ruby red with light garnet. Elegant nose with fruity scents of fresh blackberry and cherrycomplemented by mineral notes. In the palate it has a good freshness and balance. The finish is long and refreshing with a fruity, floral return.

FORTUNI IGT TOSCANA pINOT NERO

Grapes variety: Pinot Noir 100%, Exposition and altitude: south, east and west, 230 -300 m.over s.l.Soil characteristics: moderately calcareous sandy loamTraining system and plant density: cordon and guyot , 7.142 vines per hectareHarvest : the grapes have been hand harvested on end of August in small boxes and selected by two different triage tables, before and after destemmingVinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 19 days in French oakopen vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration on March . Production: 5.030 0,75lt. bottles, 220 1,5 lt. bottles and 24 3 lt. bottlesViticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Intense fruity bouquet with a concentrated morello cherry and raspberry. In the mouth enter, soft and good richness, elegant and balanced with silky tannins. The final taste is long with fruity aromas of blackcurrant and raspberry.

MCDLXv IGT TOSCANA pINOT NERO

Grapes variety: Pinot Noir 100% Exposition and altitude: south, east and west – 250 -300 meters over s.l.Soil characteristics: moderately calcareous sandy loamTraining system and plant density: cordon and guyot, 7.142 vines per hectareHarvest: the grapes have been hand harvested on end of August insmall boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 21 days in French oakopen vats with temperature controlAgeing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled on March.Production: 2.590 0,75lt. bottles and 190 1,5 lt. bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Delicate aromas of forest floor, with blackberry, raspberry and rose. Linear palate, silky and balanced with a mineralvein and an almond finish that also recalls the nose along with intriguing balsamic notes.

o r g a n i c

San Polino small family-run farm lies to the south-east of Montalcino at 400 m above sea level. They use permaculture and biodynamic- organic farming to

produce a premium Brunello di Montalcino and Rosso di Montalcino.

Both wines are the simple expression of the biodiversity found in the San Polino terroir.

San Polino has 4 hectares of vineyard and 1.5 hectares of olives surrounded by the wilderness of mediterranean woods and shrubland. In the interests of

autochthony and typicality they farm only the Sangiovese vine varietal and use, for the most part, only manual work in the fields. The Winery planted 2,5

hectares of Brunello di Montalcino and 1,5 hectares of Rosso di Montalcino in the winter of 1998 putting 5000 vines per hectare and using the traditional

four-spurred cordon method of pruning and for training.

ROSSO DI MONTALCINO DOC

Area: South-east of MontalcinoGrapes: Sangiovese grossoFermentation: wine is fermented naturally, using indigenous yeasts at 28°CAgeing: shortly in Slavonia oak vats and for18 months in stainless tank.

BRUNELLO DI MONTALCINO DOCG

Area: South-east of MontalcinoGrapes: Sangiovese grossoProduction: 55-65ql /haAltitude: 400-450 metresFermentation: wine is fermented naturally, using indigenous yeasts at 28°CAgeing: in barrique and Slavonia oak vats for 42 months.

BRUNELLO DI MONTALCINO RISERvA DOCG

Area: South-east of MontalcinoGrapes: Sangiovese grossoProduction: 45-55ql./haFermentation: wine is fermented naturally, using indigenous yeastsAgeing: in barrique and Slavonia oak vats for48-52 months.Tasting: Lots of tar, roses and crushed berries. Full-bodied, with big,velvety tannins and a long, lively and fruity aftertaste of blackberry, cherry and vanilla.

BRUNELLO DI MONTALCINO HELICHRySUM DOCG

Area: South-east of MontalcinoGrapes: Sangiovese grossoProduction: 45-55ql./haAltitude: 400-450 metresFermentation: wine is fermented naturally, using indigenous yeasts.Ageing: in barrique and Slavonia oak vats for 42 months

Leaded by the third generation of the family, Casa Vinicola Botter has almost a century of life.

Today we are one of the leading Italian wineries on the export market.

1928 Carlo Botter founds the Casa Vinicola as a bulk merchant. Later on 1950 the family starts the sales of wine in bottles, increasing the company share on

European markets. In 1996 The third generation joins the company: new style, new corporate image, new marketing strategies and including new wines from

the south of Italy. Today The winery cooperates with the most qualified wine producers in Veneto, Apulia, Molise, Abruzzo and Sicily.

A strong relationship that begins in the vineyards and go through all the production cycles from fermentation and vinification until the wine is bottled.

BRUNELLO DI MONTALCINO DOCG MOLINO DELLA SUGA

Grapes_: 100% Sangiovese GrossoVinification: Traditional red wine vinification at a controlled temperature between 18° and 28° C CELLARING: 5 yearsALCOHOL CONTENT 13,5% vol.TASTING NOTES: made with the best sangiovese grosso grapes, aged in oak barrels for at least two years and in bottles for three months. this wine is ruby red with garnet hues, with a generous nose with hints of violets and vanilla and a robust, velvety flavour.

MONTEpULCIANO D’ABRUzzO TOR DEL COLLE DOC RISERvA

Grapes: Montepulciano 100%Aging:The wine ages for at least 12 months in wooden casks and then for another 12 months in steel tanks.Tasting notes:Deep ruby red colour with garnet fl ecks tending to purple with agein. Intense, vinous bouquet with an immediate cherry fl avour changing to notes of blackberries and liquorice with bottle aging. Dry and herbaceous on the palate, it becomes round full-bodied and more balanced with age.Alcohol: 13%

BIFERMO TOR DEL COLLE DOC

Grapes: 80% Montepulciano, 20% Aglianico Aging: The wine ages for at least 18 months in wooden casks and for another 18 months in steel tanks.Tasting notes:Bright and intense ruby red colour which becomes garnet with ageing. This wine has a pleasant, characteristic and ethereal bouquet. Dry, velvety, tannic and well-balanced on the palate.Alcohol: 13%

MOLISE TOR DEL COLLE RISERvA DOC

Grapes: montepulcianoAging: The wine ages for at least 12 months in wooden casks and then for another 12 months in steel tanks.Tasting notes:Bright and intense ruby red colour which becomes garnet with ageing. This wine has a characteristic, intense, very ethereal and vinous bouquet. Full-bodied on the palate, harmonious, supple and slightly tannic fi nish.Alcohol: 13%

MONTEpULCIANO D’ABRUzzO DOC

GRAPES: MONTEPLUCIANO 100%Vinifi cation:Traditional red wine vinifi cation ata controlled temperature between 25 and 27 °C.Cellaring:4 yearsTasting notes:Deep, ruby-red colour with violet highlights and a pleasant and fruity bouquet. Dry, and round on the palate. The finish is full-bodied with soft tannins and good acidity.Alcohol : 13%

pRIMITIvO ALFREDO IGT SALENTO

Grapes: Primitivo 100%Vinifi cation:Traditional red wine vinifi cation ata controlled temperature between 25 and 27 °C.Tasting notes:A dark, ruby-red colour with violet highlights. Intense and fragrant bouquet with a rich variety of sensations. Pleasant, harmonic and velvety taste with a long and delicate aftertaste.Alochol: 13%

OLTRE pASSO pRIMITIvO IGT SALENTO

Grapes: primitivoVinification: Part of the grapes are left to wither on the vines for 3-4 weeks more on the vine. As soon as the dried grapes fermentation is complete, the Primitivo is «re-passed» on the dried Primitivo grapes pomace; this starts a a second fermentation which increases the alcoholic content, the extract and gives the wine a deeper colour and more complex aromas.Cellaring:When correctly cellared, this wine will continue to age for 7-8 years after bottling.Tasting notes: Deep ruby red colour tending towards garnet with ageing. In youth it has fresh, varietal aromas that become more complex with the time. Varietal characters are especially blackberry, cherries and ripe fruitsl. Alcohol: 13%

vERSO ROSSO IGT pUGLIA

Grapes: 60% Negroamaro, 35% Primitivo, 5% Malvasia NeraVinifi Vinification: the skins are left in the must for a long period to extract fl avours and the characteristic thick deep red colour. Tasting notes:The good late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins. The subsequent slight oak aging gives the pleasant notes of chocolate and spices that make this wine harmonic and balanced, pleasant and mature.Alcohol 14%

GRAN pASSIONE IGT vENETO

Grapes: 60% merlot, 40% corvinaVinification: Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. This gives the characteristic notes of ripe fruits, such as plums and raisins. The skins are left in the must for a long period to extract flavors and the characteristic ruby red color. Subsequently the wine is left in oak for about 3 or 4 months; Tasting notes:Intense purple colour, tending towards amber with ageing. This wine has a very solid structure due to the elevated alcohol and the balance between soft tannins and acidity.Culinary suggestions:Alcohol: 14%

SANGIOvESE LA CASADA IGT

Varietal composition: 100% Sangiovese vinification: The must is left on the skins for 4-8 days. It is then placed in special tanks where fermentation is completed in 8- 10 days at 25°-30°C. harvest date: Second half of September. Cellaring: 2 – 3 years. Alcohol Content: 11%vol. Total Acidity (as tartaric acid): 5,50 g/l Reducing Sugar: 3,10 g/l Tasting Notes: Dry, pleasant and vinous. Fresh bouquet with flowers notes. Culinary Suggestions:Ideal with roasted meats, red grilled meats and hard cheeses. Serving Temperature: 18 ° - 20° C.

LAMBRUSCO RED IGT EMILIA

Production area: Emilia areaGrape variety: 100 % LambruscoAnalytical Data: Alcohol 8% vol Tasting notes: This is a wine well appreciated by the connoisseurs for its dark ruby colour, lean and wine taste, full-body with a fine and fading froth. this is a wine well appreciated by the connoisseurs for its dark ruby colour, lean and wine taste, full-body with a fine and fading froth.Recommended with: Particularly suitable for all the typical dishes of the Emilia region like Lasagne. Great wine with roasts, both red and white meat roasts.

pROSECCO BIANCA NERA DOC

Varietal composition: Glera Appellation: Prosecco DOC Area of production: Treviso Vinification: The most is divided from the skins at once and then passed into a steel tank where it completes its fermentation for about 8/10 days at a controlled temperature of 18°C. Afterwards the wine is stored in a special tank with the addition of must which has the same alcohol content. The wine is left for a new fermentation till it gets the desired over-pressure (5 atmospheres), It is filtered again before bottling. Harvest date:Second half of September Cellaring: 2 years Alcohol content: ca. 11% vol. Tasting notes: Pale light yellow colour, with fine perlage. Delicately fruity, slightly aromatic bouquet .Well balanced and light body. Harmonic at the taste.

NERO D’AvOLA TORRE RRACINA IGT TERRE SICILIANELEGGERMENTE AppASSITO

Varietal composition: 100 % Nero d’avola Vinification: Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. the wine is left in oak for about 5-6 month; this aging gives the pleasant notes of spices and vanillaAlcohol Content: 13.50% Vol.Residual Sugar: 10 g/lTasting Notes: Ruby-red color. The bouquet is slightly spicy and fruity with notes of dried figs and ripen fruits. The finish is round and fruity with well integrated tannins and notes of vanilla

pICCO DEL SOLE CANNONAU DOC SARDEGNA

Grapes: cannonau 100%Vinification: Traditional red wine vinifi cation ata controlled temperature between 25 and 27 °CTasting notes:Typical wine from Sardinia, it has a deep ruby red colour that leads to the ripe fruit palate with hints of sweet spices. The wine fi nish is well balanced with soft tannins and good acidity.Alcohol: 13%

The Chiorri Azienda Vitivinicola came into being at the end of the 1800’s on the holding at Sant’Enea, a delightful location on the border of the municipality of Perugia. The winery’s vines are laid out across a gentle hill which has been used for grape growing since Etruscan times, and from which one can enjoy an enchanting view that includes the Medieval towns of Assisi, Deruta and Todi.The winery, for generations under family run business, is personally managed by Monica Mariotti, her husband Francesco, Franca Chiorri and her husband Tito, who together, with help of competent and specialized workers work to combine the most antique traditions with the most modern technologies, without ever losing sight of the final objective:”the pleasure of enjoying a glass of good wine with a unique and genuine flavour”. The care and attention for their vineyard’s some 20 hectares of vines, includes short shoot pruning which is carried out by hand, biological treatments which are ecologically compatible in accordance with criteria for low environmental impact and picking carried out by hand into woven baskets. All these and many other attentions to detail are the fundamental ingredients in obtaining a wine of class, of the highest quality, which evokes the flavours and perfumes of Umbrian countryside. Moreover, almost our labels are painted by Franca Chiorri, family artist; on the other hand our family logos is an original Heraldic symbol coming from the Italian King.

zEFFIRO IGT BIANCO UMBRIA

Grape variety: 50% Trebbiano,Grechetto and 50%Malvasia grapesGrape harvest: hand picking into woven basketsVinification:: “in Bianco” with natural fermentation using must bloom at a controlled temperature of less than 16°C, and without the use of additives. No system of forced stabilisation is applied and a fine sediment in the bottle indicates that the wine is ‘alive’. Aging: for 6 months in stainless steel barrels.Alcohol 12%, Total acidity 5.1 g/l, Sugar residue <1.0mg/lColour: straw yellow with gold highlightsNose: fresh, intensely fruity, with a light scent of yellow flower.Flavour: Soft, fresh and savoury with a persistent fruity after taste.

GARBINO IGT ROSSO UMBRIA

Grape variety: Equal proportions of Sangiovese, Cabernet Sauvignon and Merlot grapes.Grape harvest: the grapes were picked by hand into woven baskets Vinification: the red grapes together with their skins are separated from the stalks. The grapes are then left to steep for 8 - 10 days. The must bloom is left to ferment at a controlled temperature of less than 27°C, without the use of extra additives. No system of forced stabilisation is implemented, resulting in a light sediment in the bottle which indicates that the wine is ‘alive’. Aging: for 6 months in stainless steel barrels.Alcohol 13%, Total acidity 5.3g/l, Sugar residue <2mg/lColour: intense ruby red with purple highlights.Nose: intense with floral and red fruit fragrances.Flavour: well balanced, generous and smooth with a pleasantly persistent aftertaste.

GRECHETTO CHIORRI - IGT UMBRIA

Grape variety : 100% Grechetto.Vinification: ‘in bianco’ by natural fermentation using must bloom at a controlled temperature of 16°C and without the use of additives. No use is made of forced stabilisers and a light sediment in the bottle indicates that the wine is ‘alive’. Aging: for 5 months in stainless steel barrelsAlcohol 13.5%, Total acidity 5.2g/l, sugar residue < 2.7mg/lColour: straw yellow full of warm, golden highlights.Nose: an intense bouquet with a note of mature, tropical fruit together with an enveloping earthiness.Flavour: controlled acidy tones, finished with a pleasant savouriness. A full and persistent aftertaste.

SALIATO ROSSO DOC 2003 - COLLI pERUGINI

Grape variety : 50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon.Vinification: The grapes together with their skins are separated from the stalks. Fermentation is controlled at a temperature inferior to 27°C, and without the use of additives. No artificial stabilisers are used resulting in the presence of a slight sedimentation which indicates the natural refinement of the product and the fact the the wine is indeed ‘alive’.Aging: The wine was placed in stainless steel barrels and then into Spanish-made american oak barrels, the wine was bottled and left to mature for a further 18 months. Alcohol 13.7%, Total acidity 5.3g/l, Sugar residue < 0.2 mg/lColour: Very intense ruby red.Nose: a delicate bouquet, persistent with the perfume of sour cherry and mature fruit and a pleasant hint of oak.Flavour: well structured and persistent.

SELEzIONE ANTONIO CHIORRI - CABERNET SAUvIGNON IGT UMBRIA

Grape variety : 100% Cabernet SauvignonVinification : the grapes with skins are separated from the stalks. The mix is left to steep for some 15 days, during which time it is frequently remixed aerobically and non, and by ‘delestage’. No system of forced stabilization is used resulting in a light sedimentation which indicates the natural refinement of the product and the fact that the wine is indeed ‘alive’.Aging: 10 months in stainless steel barrels, some months in wooden barrels and then a further 5 months in the bottle.Alcohol content 13%, Total acidity g/l, Sugar residue < 2mg/lColour: intense red with liquorice black highlightsNose: intense and fruity.Flavour: well structured, full-bodied and tannic, with the decisive and tannic flavour typical of Cabernet Sauvignon.

In Irpinia, a land where some of the oldest Italian vines were originated, the Fratelli Urciuolo enterprise has been established. It is situated at the feet of Mt. Faliesi. It inherits a keen family conduction, a peculiar commitment to work, binded to experience developed in years through generations, and these make of Fratelli Urciuolo the spring for a promising enological environment in Irpinia. “From the perfume of an ancient land, our passion matures”

ARBOSTO BIANCO CAMpANIA IGT

The wine takes its name by the place of the vine from which it is produced. It takes birth from an accurate selection of the local typical grapes (“Coda di Volpe”). It has a yellow color with greenish glares and intense smell. Served cool it joins dishes fish based.PRODUCTION AREA: The wine takes its name by the place of the vine from which it is produced.VINIFICATION: It takes birth from an accurate selection of the local typical grapes (“Coda di Volpe”). The grapes are rasped and pressed in soft presses.The must so obtained is subject to a natural extolling It is added to selected yeasts and it ferments at a controlled temperature of 18/20°C.ORGANOLEPTIC EXAM: It has a yellow color with greenish glares and intense smell. It has a fresh, delicate and smooth taste.

ARBOSTO ROSSO CAMpANIA IGT

The wine takes its name by the place of the vine from which it is produced. It takes birth from an accurate selection of the local typical grapes.PRODUCTION AREA: The wine takes its name by the place of the vinefrom which it is produced.VINIFICATION: It is made from an accurate grapes selection. It is a mix between Montepulciano 70% and Aglianico 30%. It has fermentation with skins, long maceration at controlled temperature of about 28/30° C. Integral extraction of the must with soft presses.ORGANOLEPTIC EXAM: It has a ruby red color and an intense smell. It particularly appropriate for game and roasted beef.

FALANGHINA BENEvENTANO IGT

GRAPE VARIETY: FalanghinaVINIFICATION: The grapes are de-rasped and pressed with soft presses. The must is subject to a natural extolling as it stays in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. After a prime decanting we add selectioned yeasts and it is left to ferment at a temperature of 18/20°C.TASTING NOTES: It has a straw-yellow color with greenish glares. It is characterized by an intense and delicate bouquet. Served cool it spouses fish based dishes.

FIANO DI AvELLINO DOCG

GRAPE VARIETY: FianoVINIFICATION: the grapes are de-rasped and macerated for around 12 hrs. Soon after they are pressed with soft presses. The must obtained is subject to a natural decontraction for it remains in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. Fermentation occurs at a temperature of 18/20°C, then we can proceed on the improvement on the dregs “sur-lie” for about 5-6 months.TASTING NOTES: It is stands out in volume, fatness and character. Well-endowed with minerals. If served cool it can be exalted if served with soups and cheese of strong taste.

GRECO DI TUFO DOCG

GRAPE VARIETY: Greco di tufoVINIFICATION: the grapes are de-rasped and pressed with soft presses. The must obtained is subject to a natural decontraction for it remains in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. Fermentation occurs at a temperature of 15/18°C, then we can proceed on the improvement on the dregs “sur-lie” for about 6-7 months.TASTING NOTES: It is stands out in volume, fatness and character. Well-endowed with minerals, with aromas of apricot and candied fruit. If served cool it can be exalted if served with vegetable soups and grilled fish.

AGLIANICO CAMpANIA IGT

GRAPE VARIETY: Aglianico VINIFICATION: The exposition of the land (500/600 mt. in height) provides the grapes with a gathering in the first decade november. The grapes are de-rasped and left to ferment with the skins. After a maceration of 5/8 days at a temperature of 25/28°C, it comes to the integral extraction of the must with the soft presses. It will eventually mature in stainless steel tanks for at least 5 months.TASTING NOTES: The volcanic nature of the soil, of which the hills are made and on which this vine grows, determine the exceptional richness in elements of which it is made of. It has a red ruby color, harmonic taste and intense smell. For its great body and the strong taste it is most pleasant if consumed with game and roast beef.

TRACCE AGLIANICO CAMpANIA IGT

GRAPE VARIETY: AglianicoVINIFICATION: After 15/20 of fermentation days at a temperature of 20/25°, the wine extraction is obtained by soft press. MATURATION: In chestnut barrels for a period of 20/24 months and then improvement in bottle for further 10/12 months.TASTING NOTES: Bright, ruby color. At the nose it is possible to indicate mature red fruit with balsamic sigh. At the taste a tender start, fresh and with a vivid tannin well improved.

TAURASI DOCG

GRAPE VARIETY: AglianicoVINIFICATION: After a maceration period lasting 10/15 days at a temperature of 20/25°C, there comes the time for the integral extraction of the must by the means of soft presses. MATURATION: Oak barrels through a period of time of 24-25 months. In bottle through 10/12 months before shelf.TASTING NOTES: It has a clear bouquet and a ruby color that with ageing gains orangish glares. Very robust and tannic dry red wine. Following an adeguate ageing in oak barrels, it gains rotundity and harmony, with a clear bouquet.

Orion Wines is the result of a simple yet stunning synergy between two friends: Luca Pomaro – a 20 years veteran of the “international wine scene”, supplying the marketing knowledge and skills required to understand the needs and tastes of the international markets.Alessandro Michelon – one of Italy’s most innovative and promising winemakers with a profound knowledge of the various regions of Italy.Together they realized that they could bring to the international markets intriguing, innovative and delicious wines by combining tradition, innovation and, most of all, a true passion for wines. Orion Wines has tied strong commercial relations with a small number of growers and wineries in different areas of Italy. We take complete control of the vineyards and work closely with our partners and their own winemakers to create wines which represent the essence and typicity of that particular region, while still keeping an eye on the needs of the ever-evolving international wine aficionado.

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TANNU BIANCO DI SICILIA IGT

GRAPES: Grillo 70%, Chardonnay 30%AGING: 2 months in bottle prior to release.ALCOHOL: 13%VINIFICATION: The grapes are de-stemmed and then softly pressed. The must is then chilled to 10°C and left to rest for 48 hours. Fermentation will last approximately 10 days. Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 20 days.WINEMAKER’S NOTES: The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple and lemon. The palate is fresh and crisp, with a great minerality and a long and lingering finish. Perfect on its own or to accompany white meats, fish, pasta with white sauces.

TANNU ROSSO DI SICILIA IGT

GRAPES: Merlot 70%, Nero d’Avola 30%AGING: 2 months in bottle prior to release.ALCOHOL: 13.5%VINIFICATION: After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation. WINEMAKER’S NOTES: The wine has a deep ruby-red color. It has an intense bouquet reminiscent of wild berries, cherries and licorice. Dark cherry, coffee, chocolate and spice flavors on the palate lead to an intense and persistent finish.

zENSA NERO D’AvOLA IGT

Grapes: 100% Nero d’AvolaVinification: Fermentation takes place at a controlled temperature of 23-25°C for 8-10 days.Ageing: 15% of the wine for 8 months in second passage American oak barrels.Alcohol: 13,5%Winemakers notes: The wine has a deep purple-red color and an intense aroma of blackberriesand blueberries. The palate is soft and silky, bursting with spicy flavors of black pepper, dark chocolate, wild berries and vanilla. The tannins are elegant yet persistent. The finish is long and lingering and offers a burst of wild cherries at the end.

zENSA pRIMITIvO pUGLIA IGT

Grapes: 100% PrimitivoVinification: Fermentation takes place at a controlled temperature of 24-25°C for 8-10 days.Ageing: 30% of the wine for 12 months in second passage American and French oak barriques.Alcohol: 14%Winemakers notes: Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, dried berriesand toasted almonds. In the mouth it is full-bodied yet smooth and elegant with a silky texture. The finish is long and lingering, with a burst of spiced cherries and bright fruit and earthiness at the end.

zENSA FIANO IGT SALENTO

Grapes: 100% FianoVinification : The must is then chilled to 12°C and left to rest for approximately 18 hours. Following the fermentation the wine is then left to rest on its lees for approximately 1 week.Alcohol: 13%Winemakers notes: The wine is straw yellow in color, with an elegant floral aroma of mango, peaches and sage.On the palate is crisp and refreshing, with tropical notes and exotic fruit. The finish is incredibly well balanced, long and persistent.

MILLEFIORI ROSSO DELLE vENEzIA IGT

GRAPES: 60% Corvina, 40% MerlotApproximately 60% of the picked grapes are placed in small wooden crates of 5 kg each and are left in the fruttaio to dry. During this “appassimento” the grapes will lose up to 50% of their original weight in water, thus concentrating their color, substance and aromas.AGING:the two wines are blended together. 50% of this blend is placed in first and second passage American and French barriques, where it will stay for 12 months.ALCOHOL: 14,5%WINEMAKER’S NOTES: The wine has a lovely and intense ruby-red color with a bouquet reminiscent of cherries, dried fruit, chocolate and prunes. On the palate it is full-bodied, soft and round, with a pleasant spiciness and an amazingly long and lingering finish.

SETTE vIGNE- ITALy IN A SIp!

GRAPES: Corvina, Primitivo, Barbera, Nebbiolo, Montepulciano, Aglianico, Sangiovese. All in equal amounts - just above 14% of each grape variety.VINEYARDS: The grapes are selected from low-yielding vineyards in the respective areas of production: Corvina from the heart of the Valpolicella Classico region in the province of Verona, northern Italy; Primitivo from the Salento area, in Puglia, southern Italy; Barbera from the province of Pavia, in Lombardy, northern Italy; Nebbiolo from the prized Langhe area of Piedmont, northern Italy; Montepulciano from the province of Pescara, in the Abruzzo region of central Italy; Aglianico from the province of Avellino, in the Campania region of southern Italy; Sangiovese from the province of Florence, in Tuscany, central Italy.

TRE FIORI GRECO DI TUFO DOCG

Grapes: 100% Greco BiancoVinification: Fermentation is carried out using selected yeasts at a controlled temperature of 15 to 16’C.The wine is then left on its lees in stainless steel tanks for approximately three months in order to maximise extraction of complex aromas. Alcohol: 12.5%Tasting notes: The wine has a lovely pale yellow color. The bouquet offers delicious aromas of almonds and honeysuckle. The palate is well-balanced, crisp, lively and complex, with a refreshing minerality and sensations of grapefruit, melon and orange zest. The finish is elegant and lingering.

ROCCA DEL DRAGONE FALANGHINA IGT CAMpANIA

GRAPES: 100% FalanghinaVINIFICATION:85% of the juice is then placed in Separate stainless steel tanks for fermentation. Following the fermentation the wine is then left to rest on its lees. AGING: 15% of the wine is fermented and aged for approximately 60 days in new French barriques.ALCOHOL: 12,5%WINEMAKER’S NOTES: The wine has a lovely pale yellow color with a bouquet reminiscent of flowers, hints of melon and almonds. On the palate it is very elegant, with a good acidity and a pleasant touch of minerality.Rocca del Dragone is perfect on its own or excellent to accompany soft cheeses, seafood and shellfish dishes.

ROCCA DEL DRAGONE AGLIANICO IGT

Grapes: Aglianico100% Vinification: After de-stemming, the grapes are not crushed, allowing them to remain intact. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the very early stages of fermentation . Alcohol: 13% Winemaker’s notes: Deep ruby-red color, with aromas and flavors of black cherry, blackberry, dark chocolate, coffee, pepper and mineral. Full bodied yet amazingly smooth and elegant. Best when served with meats, game and strong cheeses.

pINOT GRIGIO IGT

GRAPES: 100% Pinot GrigioVINIFICATION: The grapes are de-stemmed and softly pressed. The juice is then chilled to 12°C and left to rest for approximately18 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 18°C.AGING: The wine is left on its lees in stainless steel tanks for three months in order to maximise extraction of complex aromas.ALCOHOL: 12%WINEMAKER’S NOTES: This Pinot Grigio has a lovely floral aroma, with masses of fresh fruit flavors on the palate and a rush of crispcitrus acidity, making it perfectly balanced and totally refreshing. An elegant style of wine which is ideal on its own, or with fish, seafood or poultry.

CHARDONNAy IGT SICILIA

VINIFICATION: Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its leesfor 60 days to maximize its aromas.AGING: 2 months in bottle prior to release.ALCOHOL: 12%WINEMAKER’S NOTES: The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple, mango and melon. The palate is crisp and fresh, with a pleasant zesty acidity, great minerality and a long and lingering finish.Perfect on its own or to accompany white meats, fish and pasta with white sauces.

BARBERA IGT pAvIA

GRAPES: 100% BarberaAGING: 25% of the wine in second and third passage French and American barriques for 6 months.ALCOHOL: 13.5%WINEMAKER’S NOTES: Deep ruby-red color, with aromas and flavors of prunes, black cherries and coffee. The partial oak ageing adds amazing complexity. This, coupled with the elegant and soft tannins, make this wine perfect on its own or to accompany meats, game and soft cheeses.

MONTEpULCIANO D’ABRUzzO DOC

Grape variety: Montepulciano 100%Aging: 30% of the wine in second and third passage French and American barriques for 6 months.Alcohol: 13%Winemaker’s notes: Deep ruby-red color, with aromas and flavors of blackberry, dark chocolate, coffee and pepper. The oak is amazingly well integrated, giving the wine a juicy, jammy flavour with a silky and long lasting finish. Best when served with meats, game and strong cheeses. Due to its soft tannins it is also perfect on its own.

TERRE DI FAIANO GRECHETTO IGT UMBRIA

GRAPES: 100% GrechettoVINIFICATION: The must is then chilled to 10-12’C and left to rest for approximately 36 hours. After fermentation at 16 to 18°C, the wine is then left on its lees in stainless steel tanks for approximately two months and is aged 1 month in bottle prior to release.ALCOHOL: 12.5%WINEMAKER’S NOTES: The wine is pale yellow in color, with a fragrant bouquet displaying hints of mango, raw honey and sage. In the mouth it is dry and earthy, with an elegant and balanced acidity and flavors of pears, plums and melon. The finish is long, mineral and persistent.

TERRE DI FAIANO CHIANTI DOCG

GRAPES: 100% SangioveseVINIFICATION: After de-stemming, the grapes are crushed and placed in stainless steel tanks. Fermentation takes place at a controlled temperature of 25-26°C for 10-12 days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.ALCOHOL: 13%WINEMAKER’S NOTES: The wine has a lovely ruby-red color with a bouquet reminiscent of cherries, wild berries and prunes. On the palate it is medium bodied, soft and smooth and bursting with deliciously gentle tannins.

TRIpLICA BIANCO IGT CAMpANIA

GRAPES 33% Fiano, 33% Falanghina, 33% GrecoVINIFICATION: The three grape varieties are vinified separately using the same technique.80% of each variety is then placed in separate stainless steel tanks for fermentation, which is carried out using selected yeasts at a controlled temperature of 18°C.ALCOHOL 13%WINEMAKER’S NOTES: The wine has a lovely straw colour with a bouquet of green apples, lemon and fresh peaches. On the palate it is crisp and elegant with a perfect balance of fruit flavours and citrus acidity.The finish is long, luscious and persistent. Perfect on its own or excellent to accompany whitemeats, fish, soft cheeses like buffalo mozzarella and pasta with white sauces.

TRIpLICAROSSO IGT CAMpANIA

GRAPES: 33% Aglianico, 33% Sangiovese, 33% PiedirossoVINIFICATION: The three grape varieties are vinified separately using the same technique.After the 6th day of fermentation, when the wine has reached an approximate alcohol level of 10%, the skinsare completely removed. This is done to avoid the harsh and bitter tannins usually associatedwith this grape variety. After racking, malolactic bacteria are added to induce a second fermentation.The three wines are then blended together in equal proportions.ALCOHOL: 13%WINEMAKER’S NOTES: Deep ruby-red colour, the bouquet is intense and fruity with a hint of cherries, tobacco, coffee and spices. In the mouth it is elegant, full bodied yet soft and juicy. Best when served withmeats, game and strong cheeses.

If it is true that behind each wine bottle there is always a story to tell, the Paolo Leo’s one is a simple and fair story, as well as all families stories have! They have been five generations of grape growers that, sharing the same wine passion and love for their family land, each built a piece of history of this winery, located closed to Brindisi city, in San Donaci village, and still named as in the origins.

Today Paolo Leo winery is a modern company spread on an area of 17.000 mq, a completely computerized bottling line, a wine capacity of 50.000 hl and 500 French and American barriques used for the wine aging. But the real heart of the vineyard is still the 25 hectares of grapes trees that

the great-grandfather planted at the beginning of ‘900. He used to make wine from his grapes in Monticello manor farm. His niece Paolo Leo finally inherited the land and built the winery. Today the namesake Paolo Leo is still a heir of the winery and together with his wife Roberta and the eldest sons Nicola and Stefano, he is leading the company. Thanks to further fields purchasing and further investments, they have been able to build a cutting edge and innovative winery.

vARIETALI CHARDONNAy SALENTO IGp

GRAPES: 100% chardonnayALCOHOL 12,5 %AGEING: 4 months in steel containers and 1 month in bottlesTASTING NOTES: Color: straw yellow with green tinges. Perfume: delicately fruity, hints of green apples and peaches. Taste: dry, savory, fresh, long-lasting.

vARIETALI MALvASIA BIANCA DEL SALENTO IGT

GRAPES: 100% Malvasia Bianca di Lecce VINEYARD AREA: Provinces of Brindisi and Lecce, in the Salento area. SOIL: Lime and tufa, with a permeable layer of gravel and clay stones. AGE OF VINES: 15 years TRAINING SYSTEM: Guyot - 4.000 plants per hectare. HARVEST: mid-September. VINIFICATION: The grapes are crushed and gently pressed. Fermentation takes place at a controlled temperature of 15°C for 10 days . AGEING: 4 months in stainless steel tanks, 1 month in bottle. ALCOHOL: 12 %

vARIETALI NEGROAMARO IGT SALENTO

GRAPES: 100% NegroamaroVINIFICATION: The grapes and de-stemmed and then fermented at a controlled temperature of22°/24°C for 8 to 10 days. Malolactic fermentation is then induced using selected yeast.AGEING: 5 months in stainless steel tanks, 1 month in bottle.ALCOHOL: 13 %TASTING NOTES: Deep purple red in colour, with a fragrant bouquet of mature fruits, red currant jam and raspberries. In the mouth it’s full bodied yet lush, wellbalanced and a perfect acidity.

vARIETALI pRIMITIvO IGT SALENTO

GRAPES: 100% PrimitivoVINIFICATION: grapes and de-stemmed and then fermented at a controlled temperature of22°/24°C for 8 to 10 days. Malolactic fermentation is then induced using selected yeast.AGEING: 5 months in stainless steel tanks, 1 month in bottle.ALCOHOL: 13.5%TASTING NOTES: Bright ruby red with hints of purple, with a complex and elegant bouquet of cherries and wild berries. In the mouth it is full bodied, yet lush, smoothand jammy, with a spicy and long lasting finish.

pRIMITIvO DOC MANDURIA GRAPES 100% PrimtivoAGEING 12 months in American oak barriques.ALCOHOL 14.5%WINEMAKER’S NOTES: This Primitivo has an intense bouquet of ripe dark berry fruits, with blackcurrants,blackberries and black cherries bursting through on the palate. Well-balanced

SALICE SALENTINO DOC RISERvA

GRAPES Negroamaro with a small proportion of Malvasia Nera di LecceAGEING 18 months in stainless steel tanks, 6 months in large oak casks and 6 months in bottle prior to release..ALCOHOL 13.5WINEMAKER’S NOTES: An intense shade of ruby red with reaction of dark orange, our Salice Salentino Riserva has unique aromas of red berries and fresh herbs. Dry on palate, it is well balanced and full-bodied with lasting flavors of dried fruits.

‘NUMEN’ CHARDONNAy IGT SALENTO

GRAPES 100% chardonnayAGEING French oak barriques for 3 monthsALCOHOL 14%WINEMAKER’S NOTES: Rich, full, very tropical and spicy! light gold in color, this wines has a big texture in the mouth without being oaky. It is full-bodied and long lasting, with notes of honey, pineapple and a slight essence of nutmeg. This is a truly unique chardonnay which lingers on the palate.

ORFEO NEGROAMARO IGT pUGLIA

GRAPES: 100% Negroamaro ALCOHOL: 14,5% VINEYARD AREA: The 6 hectare “Orfeo” vineyard lies near the town of San Donaci in the Salento region of Southern Italy. SOIL: Approximately 30 cm of clay surface with underlying limestone. VINIFICATION: The grapes are de-stemmed and delicately crushed to minimize damage. The grapes are subsequently macerated for 12-15 days at 18°C. Fermentation takes place at 25°C for approximately 8 days. Frequent remontage and delestage are carried out to maximize extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.

‘FIORE DI vIGNA’ pRIMITIvO IGT SALENTO

GRAPES 100% PrimtivoAGEING 12 months in American and French oak barriques; 6 months in bottleALCOHOL 14.5%WINEMAKER’S NOTES: Ripe aromas of berries rise out of the glass. This dark scent of currants and ripe blackberries with a hint of oak composes a pleasant essence. In the mouth it is explosive -sun-baked fruit flavors mingle with a slight herbaceousness and French oak for a powerful burst of flavor which lasts in the mouth. The nosh on this wine is surprisingly long, with lasting notes of plum and spices.

Our Family began its adventure in the world of wine the same year that Bizet presented his “Carmen” at the Opéra Comique in Paris. That year, 1875, Vito Curatolo Arini built his winery in the middle of his vineyards.Since then, the family’s enthusiasm and commitment have never lessened. From the early ‘70s, when following a collaboration with the Davis Wine Institute we introduced the first concepts of modern oenology into Sicily, to the current partnership with a team of expert oenologists from Tuscany, we have always looked forward. Our success in foreign markets, along with the many awards received, have rewarded our efforts allowing us to write another chapter of a story which began more than a century ago.

BAGLIO CuRATOLO

MIRAvENTO RED SWEET Red Grapes Variety: Nero d’Avola and Nerello mascaleseTotal production: 100 000 bottlesVinification: Red wine vinification at low temperature. Fermentation is blocked when certain values are reached. Fresh must of aromatic grapes is then added.Alcoholic gradation: 11%Testing note: Light red colour, it has a distinct aromas of red fruits, prunes and Mediterranean flowers. Sweet and harmonic on the palate; good aromatic persistence.

MIRAvENTO WHITE SWEET

Red Grapes Variety: grecanico, cataratto and inzoliaVinification: Classical white vinification with soft press at controlled temperature. Fresh must of aromatic grapes Moscato is then added to the wine. The fresh must is kept at controlled temperature (4C°) and in sterile conditions.Testing note: Straw couloured wine, it is fragrant on the nose with aromas of tropical fruits, apples, flowers and citrus. Sweet and light on the palate, drink chilled it is perfect as an aperitif, or great with sea food or pasta.

BORGO SELENE ROSSO Grapes Variety: Nero d`Avola, Nerello MascaleseVinification: Destemming. Maceration for 21 days at 25 degrees Celsius with frequent delestage. Soft pressing.Fermentation in Inox vats. Malolactic fermentation.Tasting: Notes of small berries and cherries, smooth and velvety on the palate with a pleasant finish.

NERO D’AvOLA IGT Soil: moderately loose-packed clayTotal production: 500 000 bottles - Yield per ha: 9000 Kg.Vinification: Stainless Steel vats, 2 months “deuxième passage” in barriquesAlcoholic degree: 13% vol.Testing notes: Ruby coloured wine with aromas of plums, cherries and blueberries. Well balanced on the palate with fruit and spice characters, soft tannins and a long, elegant finish.

The farm company Le Casematte has recently entered the world of wine thanks to the passion and the commitment of its founder, Mr Gianfranco Sabbatino.The winery is set in the fabulous scenery of Messina Straits, the stretch of sea dividing Sicily from Calabria region in the South of Italy. The company takes its name from the two “Casematte” nearby (small blockhouses dated back to the Second World War).The terroir is four hectares wide, where grape varieties like Nerello Mascalese, Nerello Cappuccio, Nocera and Nero d’Avola are grown according to the DOC Faro production regulation.Faro is a fine, very well known wine, acknowledged for its unique characteristics and for its high quality. This kind of wine is grown on very small terraces, on the tallest hills surrounding the city of Messina.

ROSEMATTE IGT TERRE SICILIANE

Grape variety: Nerello Mascalese 100%Vinification: maturation in stainless steel vats for 6 monthsFurther aging: in the bottle for at least 3 monthsAlcohol: 12%Total production: 5000 bottlesFirst Vintage 2013Tasting notes: ancient pink colour, smell of small red fruits, currant and wild strawberries. Mineral notes and floral scents of aromatic Mediterranean herbs.Fresh on the palate with a crisp and crunchy fruit enhanced by an exuberant acidity that permit a particluarly enjoyable and long finishing.

FARO QUATTROENNE DOC Grape variety: Nerello Mascalese 55%, Nocera 10%, Nerello Cappuccio 25%, Nero d’Avola 10%Harvest: traditional hand-harvestingVinification: long maceration on the skinsWine maturation: French oak barrels of medium size for 9 monthsFurther aging: in the bottle for at least 6 monthsTasting notes: brilliant hues of wonderful ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice, it is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.

FIGLIO DI ENNENNE IGT Grape variety: Nerello Mascalese 70%, Nocera 30%Harvest: traditional hand-harvestingVinification: long maceration on the skinsWine maturation: in stainless steel vatsbefore aging in French Oak barrels for a short period of time.Further aging: in the bottle for at least 6 monthsTasting notes: It has an intense ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice. It is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.

Carlo Hauner, Sr., of mixed background, born in Brescia, in the north of Italy, but came from a family of Bohemian origins, is the creator of this agricultural firm that carries his name. As a young man he was a painter and, not yet 20 years old, he exhibited at the Biennale di Venezia. Soon he increased his popularity both nationally and abroad. His passion for wine-making can be viewed as the ultimate challenge of an intense life scattered with interests.In 1963 he arrived to the Aeolian Islands, Sicily, and summers after he decided to move to Salina to spend there his days painting the landscapes of those breathtaking places. Always very curious and active, he got attracted to the cultivation of Malvasia, a grape that local farmers harvest in the second half of September and sundry for about two weeks on mats, making the well-known Passito della Lipari.Hauner learned the local winemaking techniques and integrated them with the modern and ancient standards. When he understood he had acquired good knowledge of the winemaking techniques, he succeeded in putting together twenty hectares of land that he renovated and restored, reviving them as vineyards.He introduced innovation, considered as small revolution in winemaking, that attracted the interest of many experts, included Veronelli, a famous wine critic, who has brought Hauner’s Malvasia to the tables of prestigious restaurants first in Italy, but also in France, United States, Great Britain, Japan and other Countries.

SALINA BIANCO IGT

Grapes variety: Inzolia 60%, Cataratto 40%Wine-making process: sojourns in stainless steel, maintaining varietal freshness and fragrance, previous to 3 months’ bottle age.Tasting notes: Brilliant straw yellow with flashes of deep gold, the elegant bouquet recalls Mediterranean shrubland (strawberry trees, sage, juniper, myrtle etc.), exotic fruit and citrus confirmed on a crisp, appealing, flavourful and persistent palate.Best serving: Best enjoyed at 8-10° C (46.4-50° F) to match fish antipasti, pasta with vegetables, seafood risotto, fish dishes with sauce, soft cheeses.

CARLO HAUNER BIANCO IGT SALINA

Grapes variety: Inzolia, Cataratto, GrilloWine-making process: Grapes are cooled before fermentation, and vinified at a controlled temperature with brief maceration on the skins, previous to maturation in stainless steel and barriques, and 6 months’ bottle age. Tasting notes: Brilliant, luminous golden color, the wine’s crisp, briny and leafy fragrance speaks of the sea, blending with ripe peach and apricot notes, nuances of citrus blossoms, butter and vanilla confirmed on the fresh, flavorful, mellow, well balanced and persistent palate. Best serving: Ideally enjoyed at 12° C (53.6° F), with rich, savory fish dishes like pasta with sardines, spaghetti with sea urchin, swordfish roulade, or even white meat in any form (e.g. escalopes) and semi-seasoned cheeses.

IANCURA IGT TERRE SICILIANE

Grape variety: Malvasia delle Lipari 90%; Inzolia 10%Harvest: traditional hand-harvesting first week of of septemberVinification: maturation in stainless steel vats for 6 monthsFurther aging: in the bottle for at least 3 monthsAlcohol: 13%

MALvASIA DELLE LIpARI pASSITO DOC

Grapes variety: Malvasia delle Lipari 95%, Corinto Nero 5%Wine-making process: Grapes are not only late-harvested, they are also dried on mats or racks for 15 to 20 days. Temperature-controlled vinification with some skin maceration is followed by numerous months’ rest in thermo-controlled tanks and 6 months’ bottle aging.Tasting notes: Color is gorgeous, amber with sunny golden reflections, the bouquet is both lusciously impressive and graceful, richly reminiscent of dried figs, dates, ripe apricots, honey and sweet spice. The palate is velvety and complex, with delicate sweetness sustained by a vein of flavorful freshness. Wonderful body and balance.

SALINA ROSSO IGT

Grapes variety: Nero d’Avola 60%, Nerello Mascalese 40%Wine-making process: sojourns in stainless steel, maintaining varietal freshness and fragrance, previous to three months’ bottle age. Tasting notes: Ruby red with decided purple hues, its abundant legs and evident viscosity straightaway reveal the wine’s good structure and body. The ample, rich bouquet of black cherries and blackberries, with spicy and toasted notes of vanilla, licorice and carob beans is confirmed on the lush, full, well balanced palate, with silky texture and layered, intense and persistent flavors. Best serving: Best at 14-16° C (57.2-60.8° F), to match spicy, flavorful dishes, red meat with sauce, seasoned cheese, pasta bolognese.

HIERà SICILIA IGT

Grapes variety: Nero d’Avola 60%, Alicante 30%, Nocera 10%Wine-making process: Lengthy maceration on the skins for maximum extract and concentration; the wine matures in stainless steel and, briefly, in barriques previous to 4 months’ bottle age. Tasting notes: Very deep ruby with crimson reflections, Hierà shows excellent viscosity, with abundant legs, indicating superb structure; very rich, intense and fragrant bouquet of wild berries, sweet spice, tobacco and chocolate with earthy, clayey notes characteristic of dry soil; velvety, complex, full-bodied palate with sweet tannins, fresh, fruity flavors and acidity, wonderful balance and a luscious, sunny intensity that is well worthy of this volcanic island. Best serving: Best paired with flavorful and slightly spicy dishes or fish with capers, typical of the Aeolian Islands. (E.g.: fresh tuna with capers.)

ROSSO ANTONELLO SALINA IGT

Grapes variety: Calabrese 60%, Sangiovese30%, Corinto Nero 10%Wine-making process: superb concentration and extract, from small crops, lengthy maceration on the skins and élevage in barrique. It lasts six months for the bottle aging.Tasting notes: Deep ruby with garnet hues, ample, elegant bouquet of ripe berry fruit, blackberries and blueberries with spicy notes of vanilla and cardamom and a mineral backbone confirmed on the full-bodied, voluptuous palate with velvety texture, sweet tannins and long, consistent finish.Best serving: Great with red meat and spicy dishes, seasoned cheeses, or even fresh tuna with capers and olives.

Pietradolce was founded in 2005 and is set in Solicchiata, a village in the area of Castiglione di Sicilia on the North East slopes of Etna. The vineyard covers 10 hectars at a height above sea level of 600-800m and is divided into three plots, each in a different hamlet: Marchesa, Moganazzi and Chiusa Spagnolo.We have chosen to plant only vines which are native to Etna, grown for the most part in the traditional form as bushes (alberello). This preference comes from the profound conviction that this is what is required by the land which offers us hospitality. Nerello Mascalese, Nerello Cappuccio and Carricante are and will continue to be the main players in our story.

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pIETRADOLCE ROSATO DOC

Altitude: 600 mt a.s.l.Grape variety: Nerello Mascalese.Soil: Stony,light sandy soil.Growing Method: Bush (Alberello) and Espalier.Harvest: Second ten days of October.Vinification: Grapes are harvested by hand and soft pressed.Aging: SteelAlcohol content: 14 % vol.

pIETRADOLCE ETNA DOC

Area of production: Solicchiata, Northern Slopes of Mount Etna.Altitude: 600 mt a.s.l.Grape variety: Nerello Mascalese.Soil: Stony, light sandy loam.Growing method: Bush (alberello) and espalier.Harvest: Second ten days of October.Vinification: Grapes are harvested by hand,left tomacerate on the skins for 18 days,soft pressed.Aging: 3 months in French,fine grain oak barrels,light toast. Natural malolactic Fermentation.Alcohol content: 14,5 vol.

ARCHINERI ETNA BIANCO DOC

Area of production: Solicchiata, Northern slope of EtnaAltitude: about 850 mt above sea level Grape variety: CarricanteSoil: Sandy and stony soil Plants’ shape: bush (Alberello), 100 years oldHarvest: second decade in OctoberVinification: manual harvest, soft pressure Aging: in stainless steel vats.Awards: Grande vino in the Slowine Guide for 2011 and 2012; 93 James Suckling 2011 & 92/100 2012; Robert Parket 90/100 2010

ARCHINERI ETNA ROSSO DOC

Area of production: Solicchiata, North-Eastern slope of EtnaAltitude: 600-800mt above sea levelGrape variety: Nerello MascaleseSoil: Sandy and stony soilPlants’ shape: bush (Alberello), 50-60 years oldHarvest: Between the 10th and 12th of OctoberVinification: manual harvest, maceration on the skin during 14 days, soft pressureAging: 14 months in French oak “tonneaux”.Awards: 3 bicchieri 2007, 2008, 2010; 5 grappoli 2009; 94/100 James Suckling 2010 & 95/100 2009; Wine Enthusiast 91 2008; 90 2010; Robert Parket 92 2010

vIGNA BARBAGALLI ETNA ROSSO DOC

Area of production: Contrada Rampante, Area “Barbagalli”, Solicchiata. Northern slopes of Mount Etna.Altitudine: 900 mt a.s.l.Grape variety: Nerello Mascalese.Soil: Stony, light sandy loam.Growing method: Bush (alberello) pre- phylloxera, 80-100 years old.Aging: Tonneaux and bottle.Awards: 3 bicchieri 2010; 5 grappoli 2010;

The “Santa Venere” Organic farm, extends for 150 hectares, on the hills of an ancient little Calabrian village called Cirò, in the province of Crotone, particularly known for its history and culture. It’s an area considered extremely valuable for wine and olive growing. The Scala family have been the land owners since the 1600′s. They have always devoted themselves to the cultivation of Vines, and Olives, but until recently nothing of the current farming complex existed. Initially there was only the Scala family home, attached to an ancient oil mill with a heavy stone grinding wheel, ( still kept carefully conserved) , which was worked by cattle, to crush the Olives. The vineyards, at that time, produced only grapes which were then directly retailed. From 1960, Federico Scala (grandson of Falcone Lucifero, minister of Real Casa) took charge of all these activities. He built a farming complex, detached from the family home, which he called “Santa Venere” after the name of the stream that passes through the property. Initially Federico, was the only family member involved in the business, until his son Giuseppe Scala, after attending University, decided to get actively involved. It was this new impulse, that led to the beginning of wine production. At this point, some important and fundamental decisions were taken to bring new life to the company; Giuseppe decided to go “Organic” ( which we are still proud of) and choosed the right man as Winemaker, Riccardo Cotarella

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SANTA vENERE CIRO BIANCO DOC

Grapes varieties: 100% Greco organically cultivated. Harvest period: First ten days of September. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 12,5% vol. Tasting notes Firm, delicate even if with a good acidity.

SANTA vENERE CIRO’ ROSATO DOC

Grapes varieties: 100% Gaglioppo organically cultivated. Training system: Espalier. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 13,5% vol. Tasting notes Wide, dry, persistent.

SANTA vENERE CIRO’ ROSSO DOC

Grapes varieties: 100% Gaglioppo organically cultivated. Training system: Espalier. Maturation: In stainless steel tanks for 9 months, in the bottle for 2 months. Alcoholic content: 13,5% vol. Tasting notes: Deep, pleasant and fruity. Serving temperature: Not less than 16/18°C. Pairing suggestions: course dishes also truffl e based.

vESCOvADO BIANCO IGT

Grapes varieties: 100% Guardavalle organically cultivated. Maturation: In stainless steel tanks for 5 months, in the bottle for 2 months. Alcoholic content: 13% vol. Tasting notes: Dry, fresh and sapid. Pairing suggestions: Crustaceans and seafood; excellent as aperitif.

SpEzIALE ROSSO IGT

Grapes varieties: 100% Marsigliana Nera organically cultivated.Maturation: In stainless steel tanks for 5 months, in the bottles for 2months. Alcoholic content: 13% vol. Tasting notes: Dry and armonic. Pairing suggestions: sauces on top, mussels and white meat.

vURGADA’ ROSSO IGT

Grapes varieties: 35% Nerello Cappuccio, 35% Merlot, 30% GaglioppoMaturation: In oak barrels for 6 months then in bottle for 6 months. Alcoholic content: 13,5% vol. Tasting note: Strongly vigorous, tannic, soft and elegant. Pairing suggestions: Grilled meat, roasted meat, game and braised meat.

FEDERICO SCALA CIRO’ ROSSO RISERvA DOC

Grapes varieties: 100% Gaglioppo organically cultivated. Maturation: In oak barrels for 12 months then in bottle for 6 months. Alcoholic content: 14% vol. Tasting notes: Strongly vigorous, tannic and elegant. Pairing suggestions: Grilled meat, roasted meat, game and braised meat.

BRANDLAND SRL

Administrative office

Via Grillo 61

98123 Messina

Executive office

Via Milano 17 34100 Trieste

Tel/Fax +39 040 2418719

Mobile +39 392 2966018

Ceo:

Dr. Gianfranco Sabbatino

Asian Market General Manager:

Ms. Francesca Misculin

f.misculin@brandland.info

www.brandland.info

ENGLISH - 02/2015