Compagnia Del Vino / Catalog

F R O M I T A L Y T O 4 0 C O U N T R I E S A R O U N D T H E W O R L D

Founded in 1997, Compagnia del Vino is a limited liability company with the aim of distributing and producing high quality wines from wine areas with an high potential not yet reached.

Born out of an idea of Giancarlo Notari (with over thirty years of experience in the wine market as sales executive of Marchesi Antinori) the “Compagnia” today has two partners: the Family Notari and the Marchesi Antinori Srl.After the launch of the first brand in 1997 (Col de’ Salici for the production of Prosecco DOCG in Veneto) , “Compagnia” purchases a wine property in Maremma (south Tuscany) in 1999 for the production of top quality Morellino di Sacans-ano DOCG under the brand Grillesino.

To help his father Giancarlo in this ambitious project, Saverio, who furthered his winemaking experience across California, comes backto Italy and joins the management. Extensive portfolio is completed with the addition of brand Chapelle de la Croix (south France) representing an astonishing Sauvignon Blanc and two imported Maison de Cham-pagne (both RM).

Today managed by Saverio Notari, and with support of the technical staff of Marchesi Antinori, Compagnia del Vino maintains a “family business” philosophy. Values such as “quality” and “reliability” are treasured; producing small quantities, trying to satisfy all of the particular needs of their consumers.

Thanks to a wide distribution network, the products of the Compagnia Del Vino are available nationwide in restau-rants, wine bars and wine shops as well the 40 countries around the globe, where Compagnia exports.

900.000 bottles per year

COMPAGNIA DEL VINO EST. 1997

50%50% ANTINORI NOTARI

ITALY

FRANCE

Col de’ Salici _ Valdobbiadene, ProseccoGrillesino _ wines from Maremma, TuscanyChapelle de la Croix _ south France, Sauvigno Blanc

Imports* Champagne Jean Pierre MarniquetChampagne Pertois Monriset (all RM)*national distribution

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Col de’ Salici is the first brand for Compagnia Del Vino, founded in 1997.

Prosecco was not popular at the time but Giancarlo Notari saw the potential and invested in making it a modern, informal, light-hearted Italian drinking style that everyone loves and enjoys today.

The grapes selected for the production of our proseccos all comes from wines cultivated in the DOC and the DOCG area in Conegliano Valdobbia-dene where the highest quality of Prosecco (the “Superiore”) is produced. This, together with the use of the most modern techniques in the cellar and an elegant packaging, place Col de Salici among the truly great.

pairings Perfect with desserts, fruit salads and all pastries.

Takes place immediately after the grapes are moved to the winery. Is a soft pressing so that only the free-run juice from the heart of the berry is extracted. For our Cartizze, not all the grapes are pressed in the same way: the 30% is pressed together with the skins and is kept separated from the rest. After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12 hours, the limpid part of the must has separated from the deposits and fermentation begins.

pressing process

Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20° C (65-68° F). We vinified grapes according the vines they come from and then we keep the lots separated. After a careful tasting of the various lots of base wine, the different vattings are.

vinification and foaming

Isobaric: with low amounts of SO2. After 30-40 days in bottle, the wine is ready to be released to market.

bottling

This wine is considered the jewel of Col de Salici production. Colour // Straw yellow in appearance with green-gold highlights, it shows a fine, persistent perlage on the glass. Aromas // Crisply and refreshing, Cartizze is characterized by a full bouquet of golden apple notes, floral hints and a sweet acacia honey note.

tasting notes

serving suggestions 6 - 8°Cwine storage Better to keep the wine in a dark chilled room

bottle size (L) 0,75

VALDOBBIADENE PROSECCO SUPERIOREDI CARTIZZE DOCG

denominationtype of wine

grapearea of production

altitude (mt)soil type

training systemvines per hectareyield per hectare

harvest

Valdobbiadene Prosecco Superiore Cartizze DOCGWhite sparkling winesub-zone Cartizze100% Glera200 aslClayey of morenic originDouble guyot and sylvoz

By hand; second half of September

2500 v/ha120 q/ha

serving suggestions 6 - 8°C

wine storage Better to keep the wine in a dark chilled room

bottle size (L) 0,75 -1,5 - 3

VALDOBBIADENE PROSECCO SUPERIORE DOCGEXTRA DRY





harvest

Valdobbiadene Prosecco Superiore DOCGSparkling wine, Extra Dry100% GleraConegliano Valdobbiadene200 aslClayey of morenic originDouble guyot and sylvoz2500 v/ha135 q/haBy hand; second half of September

pressing process Takes place immediately after the grapes -harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted.

decantation After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12hrs, the limpid part of the must has separated from the deposits and fermentation begins. The 30% of the grapes selected for col de’ Salici Extra Dry comes from a top selected vineyards in the Valdobbia-dene area. We keep them at 6 °C for 12 hours (criomaceration) before pressing (separately from the rest).

vinification and foaming Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20° C (65-68° F). Grapes coming from a single vineyard are usually vinified together and the wine is kept separate in different lots. After a careful tasting of the various lots of base wine, the different vattings are assembled in precise proportions (blend), so as to achieve a perfect balance of all then components.

bottling Isobaric (under pressure) with low amounts of SO2. After 30-40 days, the wine is ready to be released to market.

tasting notes Colour // attractive straw-yellow colour with green-gold highlights.Aromas // fruity with intense apple notes; hints of wisteria in bloom and acacia. Taste // zesty green fruit palate with finely controlled acidity, harmonious finish.

pairings This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.

serving suggestions 7-9°Cwine storage Better to keep the wine in a dark chilled room


VALDOBBIADENE PROSECCO SUPERIORE DOCGBRUT





harvest

Valdobbiadene Prosecco Superiore DOCGSparkling wine, Brut100% GleraConegliano Valdobbiadene200 aslClayey of morenic originDouble guyot and sylvoz2500 v/ha135 q/haBy hand; second half of September

pressing process Takes place immediately after the grapes are harvested by hand and gathered from the various vineyards and moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted.

decantation After the pressing, the turbid must (juice) is left to rest in stainless steel tanks chilled to a temperature of 5-10°C. After approximately 10-12hrs, the limpid part of the must has separated from the deposits and fermentation begins. The 10% of the grapes selected for col de’ Salici brut comes from a top selected vineyards in the Valdobbiadene area. We keep them at 6 °C for 12 hours (criomaceration) before pressing (separately from the rest).

vinification and foaming Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20° C (65-68° F). Grapes coming from a single vineyard are usually vinified together and the wine is kept separate in different lots. After a careful tasting of the various lots of base wine, the different vattings are assembled in precise proportions (blend), so as to achieve a perfect balance of all then components.


tasting notes Colour // attractive straw-yellow colour with green-gold highlights.Aromas // fruity with intense apple notes; hints of wisteria in bloom and acacia. Taste // zesty green fruit palate with finely controlled acidity, harmonious finish.

pairings Colour // attractive straw-yellow colour with green-gold highlights.Aromas // fruity with intense apple notes; hints of wisteria in bloom and acacia. Taste // zesty green fruit palate with finely controlled acidity, harmonious finish.

serving suggestions 6-8°C



PROSECCO DOCEXTRA DRY





harvest

Prosecco DOCSparkling wine, Extra Dry100% GleraThe new Prosecco DOC is produced in a vast area that counts 9 provinces (Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia e Vicenza) and two regions: Veneto and Friuli Venezia Giulia.200 aslVary soil type; mainly clayey, alluvial originDouble guyot and sylvoz2300 v/ha180 q/haBy hand; second half of September

pressing process Takes place immediately after the grapes are harvested by hand and gathered from the various vineyards and moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted. White vinifiacation with soft pressing process. First fermentation occurs inside steel vats (at controlled temperature) where selected yeasts are added.

vinification and foaming Takes about 15 - 20 days and is completed in stainless steel vats kept at a constant temperature of 18 - 20° C (65 - 68° F).


tasting notes Colour // attractive straw-yellow colour with green-gold highlights.Aromas // fruity with intense apple notes; hints of wisteria in bloom and acacia. Taste // zesty green fruit palate with finely controlled acidity, harmonious finish.

pairings Excellent as an aperitif, it is a commendable choice for the entire meal and matches particularly well with risotto, vegetables in season, fried food in general and fish-based courses.

serving suggestions 6-8°C



ROSÉ DE’ SALICIVINO SPUMANTE IGT





harvest

Vino Spumante IGTSparkling wine, Brut RosèGlera, Raboso del PiaveNorth-Eastern Italy, around Piave area

200 aslVary soil type; mainly clayeyCordon Spur, Guyot and Sylvoz2300 v/ha150 q/haBy hand; second half of September

pressing process Takes place immediately after the grapes -harvested by hand and gathered from the various vineyards - are moved to the winery. The pressing is accomplished by highly sophisticated equipment which presses the grapes very gently so that only the free-run juice from the heart of the berry is extracted.

vinification and foaming Glera and Raboso del Piave are vinified separately in the traditional way for each variety. Before the foaming the blend is assembled.

bottling Isobaric (under pressure) with low amounts of SO2.

tasting notes Colour // Pink pomegranate seed with purple reflections displaying fine bright perlage. Aromas // fresh, crispy, lively, full of ripe cherry and berry flavours with a light body that is exceptionally smooth and satiny. Surprisingly dry with a long and satisfying finish.

pairings This wine is perfect as an aperitif meanwhile, the fine structure makes it a perfect pair also with fish courses, vegetable soups, fresh cheeses and white meats.

residual sugar 9 g / l.

In 1999, Compagnia del Vino expanded its presence in Tuscany by purchasing an estate of about 20 hectares in Maremma, an area with a long wine tradition and an enormous potential for growth.This estate, located in the municipality of Magliano in Toscana is named Grillesino (after the river Grillese that flows in proximity of the Estate) and is focused on the production of Morellino di Scansano, the only Tuscan DOCG– together with Brunellodi Montalcino – that can be produced only using Sangiovese in pureness.Thanks to our collaboration with the Faculty of Agriculture of the Florence University and the institute of enologie de Bordeaux, in 2000 we identi-fied the agricultural techniques more suitable to the characteristics and to the needs of any single varie-ty and today we are focused on 3 different variety for reds: Sangiovese, Cabernet Sauvignon and Ciliegio-lo.

All our wines are vinified with modern technology and do not undergo any filtration treatments to preserve the characteristics of the grape.

Our Morellino di Scansano DOCG, Morellino di Scansano Riserva DOCG and Ceccante can be considered the ultimate expressions of our terroir.

Extension: 40 hectaresTotal production: 220.00 bottles

serving suggestions 18°C

ageing potential 10 years from bottling date

CECCANTEMAREMMA TOSCANA DOC

general information “Ceccante” is the name of a Hero from an ancient story related to popular tradition of Tuscan story tellers. It is believed that he, one day, while escaping from offenders after committing a heroic action, he found refuge among the vines of Maremma and there, after discovering the sweetness of its black grapes, decided to settle.

wine making After de-stemming and soft crushing, Cabernet Sauvignon did a maceration in stainless steel vats for 15-20 days, at a maximum temperature of 30°C. Than the wine was moved into new 225L barriques (Alliers,Tronçais and American oak) where malolactic fermentation was completed by the end of the year. The wine was then racked and replaced in barriques where it aged for about 16-18 months after which it was bottled. No filtration done.

aging (months) New barriques 16, bottle 10

tasting notes Beautiful deep ruby red colour and outspoken nose of licorice, cassis, black cherry, vanilla and mocha showing well-integrated toasty oak. Good acidity, lending harmonious and generous, delicious, with potential to improve further. Elegance and character in the same package with firm finish.

pairings It drinks well with a steak, with mushrooms, with lamb, with black truffle.The savory Maremma specialty of pasta with a dark, long-cooked sauce of tomato and wild boar.

try it with

denominationgrape

first vintage producedsoil type

altitude (mt)exposure


harvest period

MAREMMA TOSCANA DOC100% Cabernet Sauvignon1998Calcareous clay, rich in stone250 mt aslSouth, southwestCordon spur6.670 v/ha55 q/haThird week of September


ageing potential 8 years from bottling date

MORELLINO DI SCANSANO DOCGRISERVA

general information “Morellino” is the local name for the variety of Sangiovese that grows in Scansano zone (Southern Tuscany). It was granted DOC status back in 1978 and was upgraded to DOCG in 2007. To be labelled Riserva, the Morellino must have spent at least 2 years maturing, one year of which must be spent in oak. This result is a more complex and structured wine with greater depth and aging potential

wine making Grapes are harvested by hand during the second half of September. After a soft pressing, the grapes are vinified in stainless steel. Macera-tion takes place for 20 days with several pump overs to create soft and complex tannins. After fermentation, the wine is moved into French oak barriques for 14 months, then it is bottled without filtering to better develop the character of the Sangiovese.

aging (months) Barrique 14, bottle 10

tasting notes On the nose, this wine is intense with aromas of cherries, plums and black fruit followed by light tobacco, chocolate and vanilla. On the palate, it is complex but not austere, showing mature tannins and a long cherry finish. Warm.

pairings An excellent accompaniment to tomato-based pasta dishes and roasted or grilled red meats; or, with the savory Maremma specialty of pasta with a dark, long-cooked sauce of tomato and wild boar.

Rare prime rib with a reduction sauce of Morellino or with smoky, grilled vegetables.

try it with

denominationgrape




harvest period

MORELLINO DI SCANSANO RISERVA DOCG100% Sangiovese1998Calcareous clay, rich in stone250 mt aslSouth, southwestCordon spur5.700 v/ha80 q/haSecond week of September

serving suggestions 18°C.ageing potential Our Morellino di Scansano is not especially tannic (as the Riserva or

the Ceccante) so we suggest to drink it young; suggested 5 years maximum. It is best within 2 years of bottling.

BATTIFERROMORELLINO DI SCANSANO DOCG

general information “Morellino” is a grape that is technically a strain of Sangiovese, call it a “kissing cousin”. It is cultivated in the Scansano area, South Tuscany, about 20 miles east of the Tyrrhenian Sea. Legend has it that the grape was given its name because the brown hue of the grapes is similar the color of the Marmmano horses. The long, hot growing seasons that occur in Scansano allow grapes to fully ripen with high sugar levels; and, in turn, produce wines rich in fruit and solid in structure. This has made Morellino di Scansano Tuscany’s best-kept secret.

wine making Grapes are harvested by hand during the second half of September. After a soft pressing, grapes are vinified in stainless steel. Macera-tion takes place for 20 days with several pump overs to get soft and complex tannins. It remains in stainless steel for 10 months, then, it is bottled without filtering to enhance freshness and fruity taste.

aging (months) Stainless steel 6, bottle 2tasting notes We make our Morellino fresh and welcoming, with immediately enjoya-

ble, soft, cherry/ berry Sangiovese fruit. An expressive, attractive nose with black cherry, plum and black fruit aromas, along with a definite vegetal element (green peppers) and some earthy hints. On the palate it immediately tastes rich, ripe black cherry and berry flavors that blend into a pleasant tartness. Tannins are soft at first, then firm up in the lengthy, balanced finish which exudes ample acidity and a final punch of black fruit.

pairings It drinks well with a ham sandwich, with a hamburger, with a steak, with mushrooms. Perfect also with ragù pasta.Goat Cheese.try it with

denominationgrape




harvest period

MORELLINO DI SCANSANO DOCG90% Sangiovese from Battiferro vineyards; 10% Cabernet Sauvignon2013Calcareous clay, rich in stone250 mt aslSouth, southwestCordon spur5.700 v/ha80 q/haSecond week of September

serving suggestions This is a young refreshing wine to be served chilled, approx 12°C.

ageing potential 3 years

CILIEGIOLOTOSCANA IGT

general information This vine seems to have been imported by some pilgrims on their way back from Santiago de Compostela. It has been cultivated in Maremma for almost 170 years, and here it has found an ideal habitat. It takes its name from its big berries (cherisher) and its intense colour and typical aroma of ripe cherries. Ciliegiolo is popular in Maremma but extremely rare in the rest of Italy; till few years ago this varietal was primarily used as a lesser blending grape with Sangiovese in a few Super Tuscans. Grillesino is one of the very few wineries that vinified it in pureness.

wine making Only the best grapes selected are devoted to this fresh wine that perfectly reflects the characteristics of a vine that grows by the sea. Our Ciliegiolo is made into wine with soft pressing and after fermen-tation and a long skin maceration (almost 15 days). When the wine has completed the malolactic fermentation - during spring - it has a period of refinement in vats; than is bottled without filtering for better develop its characteristics of freshness, fragrance and its pleasant aroma of cherries and ripe fruit.

aging (months) Stainless steel 6, bottle 2

tasting notes Garnet ruby in colour, pinkish coloured edges and surprisingly clear. It is an intense dark ruby red with a fruity bouquet and a soft elegant lingering and innovative taste with a pleasant impact on the eye and palate.

pairings Perfect with light summer pasta sauces, fresh cuts, and light cheese.

Prosciutto and figs.try it with

denominationgrape




harvest period

TOSCANA IGTCiliegiolo 100%2003Calcareous clay, rich in stone200 mt aslSouthwestCordon spur5.700 v/ha120 q/haSecond week of September

best before 4 years from bottling date

serving suggestions 18°C or slightly chilled as an aperitif.ageing potential Our Sangiovese is intended to be consumed relatively early in itslife:

not over 3 years from vintage on label.

SANGIOVESEMAREMMA TOSCANA DOC

general information “Sanguis Jovis” the Latin origin for this grape’s varietal name, literally means “blood of Jove,” who is the Roman Jupiter, king of the gods. Sangiovese is a qualitatively variable red grape and also Italy’s most planted variety: from it we can produce from everyday drinking to premium wines. With its quite a number of clones, Sangiovese is the solitary grape used for Brunello di Montalcino and the primary compo-nent of the wines of Chianti, Morellino di Scansano and of many “Super Tuscans”. Sangiovese from Maremma (southwest corner of Tuscany, reliably warm area with a shorter growing season)is capable of developing broad character, high alcohol level and certain savory taste given by the proximity of the sea.

wine making Grapes are harvested by hand on the second half of September and after a soft pressing they are vinified separately. Maceration goes on for 3 weeks with several pumping over to give the must more time to leach phenols out of the skins; then Sangiovese and Cabernet Sauvi-gnon are blended. The wine stays in stainless steel for 4 months before bottling; for our Sangiovese we opted for a non filtered proce-dure to enhance freshness and fruity taste.


tasting notes The wine is well aromatic, with lifted cherry alongside the typical savory aromas of thyme, rosemary and aniseed. Medium bodied, showing bright acidity through the palate with minerality, fine acid structure and nicely drying tannins without being aggressive. Simple style, well balanced and good value for money.

pairings This is a very versatile wine, perfect for simple meats as a sirloin steak, Grilled or Roast Pork and Lamb, Calves Liver, but also perfect with Cannelloni and Lasagne. Great for your everyday pasta or pizza.

denominationgrape




harvest period

MAREMMA TOSCANA DOC100% Sangiovese20011Calcareous clay, rich in stone250 mt aslSouth, southwestCordon spur5.700 v/ha80 q/haSecond week of September

try it with Soft to Medium Cheeses as Kashkaval, Brie, Camembert, Cheddar, Provolone.


ageing potential 2-3 years

SCALAVITECOSTA TOSCANA PINOT BIANCO IGT

general information Scalavite is the name of the river that cross the Grillesino estate. The vines of Pinot blanc devoted to the production of this white wine are all facing the most pictoresque bend of the river that runs 200 mt asl and that here offers o of the most beautiful view of the maremma’s country side. The Pinot blanc is blended with the Viogner that as known, performs best in regions with warm temperatures, high sunshine hours and low rainfall, all of which are characteristics of the maremma climate.

wine making Pinot Blanc grapes were picked during the earliest morning hours to obtain the best extract and aroma and then were soft-pressed. The must extracts was then chilled in order to induce natural clarifica-tion. After a decanting phase, the alcoholic fermentation followed, at a temperature that was maintained under 18° C. The wine thus obtained was conserved in temperature-controlled stainless steel vats until bottling, which took place in the month of March 2010.


tasting notes Our Scalavite perfectly reflects the caractheristics of both varieties used in the blend: the hig acidity and crisp sensation from Pinot Blanc and the richness and exotic aromas from the Viogner. Featur-ing honeysuckle, peach and nutmeg spice notes, the palate for this wine is some way slightly unctuous with complementary long fruit finish giving complexity and length. This wine can be enjoyed now but will develop for up to 3 years with careful cellaring. Scalavite is an immediately enjoyable wine.

pairings It’s a great accompaniment to vegetable soups, smoked fish (as trout or harring) and a simple herb-stuffed roast chicken.

denominationgrape




harvest period

COSTA TOSCANA PINOT BIANCO IGT85% Pinot Blanc; 15% Viogner2008Calcareous clay, rich in stone200 mt aslSouth, southwestCordon spur5.680 v/ha100 q/haThird week of August

try it with Very simple (but tasty) bruschetta with just fresh tomatoes and basil.

Compagnia del Vino S.r.l. | Piazza Galileo Ferraris 2 - 50131 Firenze | Tel. 055243101 - Fax 055244357

[email protected] | www.compagniadelvino.it

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Compagnia Del Vino / Catalog