Wines

GRAPE VARIETIES Bovale SOIL Clay soil HARVEST PERIOD First ten days of October VINIFICATION Fermentation, at a controlled temperature, lasts about two weeks with several delestages to allow for optimal extraction of the polyphenols and colouring molecules from the grapes. Subsequently, about one-third of the product is aged in barrels for about four months, then completes its ageing in steel tanks. MATURATION AND AGEING Approximately 1/3 of the product is aged in barrels for about 4 months, then completes its ageing in steel tanks. PAIRINGS Exceptional with cold cuts and cheeses, pasta dishes with meat sauce, pizzas and roasted red meats. Also excellent as a meditation wine.

GRAPE VARIETY Vermentino SOIL Calcareous mixed with marl, located a few kilometres from the sea HARVEST PERIOD First ten days of September VINIFICATION Grapes harvested by hand and pressed within a few hours of harvesting. The clarified must ferments in stainless steel tanks at a controlled temperature of 16°C. AGEING AND REFINING It evolves and matures in steel tanks. It is refined on fine lees and batonnage for about 60 days. PAIRINGS Exceptional as an aperitif, it pairs well with Mediterranean cuisine. Excellent with fish-based first courses, savoury pies, salads and grilled vegetables. Recommended with moderately fatty fish of the day, cooked or grilled. Excellent with fried foods and shellfish.

CLASSIFICATION Trentino Controlled origin denomination NAME Pinot Nero COMPOSITION 100% Pinot Nero from biological grapes AREA OF PRODUCTION The hill of Romagnano and the alluvial fan of Castelpietra METHOD OF CULTIVATION Trentino pergola and Guyot HARVEST Hand picked VINIFICATION It ferments and ages in stainless steel tanks and wooden barrels TASTING NOTES Ruby red wine with a fruity and spicy aroma. It is dry and elegant with soft tannins, sapid and persistent ALCOHOL CONTENT 12.5% vol.

NAME | San Zeno Bianco Riserva DOC GRAPE VARIETIES | Chardonnay, Manzoni Bianco, Sauvignon blanc PRODUCTION AREA | Aldeno, Povo, Cognola TRAINING SYSTEM | Trentino arbour and guyot HARVEST | Hand picked WINE-MAKING | After a short cryo-maceration, fermentation and aging in oaks barrels and steel tanks TASTING CHARACTERISTICS Straw-yellow wine with gold reflex, intense fruity, floral and mineral aroma, full flavoured, fresh and smooth, very sapid with a long finish ALCOHOL CONTENT | 13% vol. BOTTLE SIZE | 75 cl. SERVING TEMPERATUR | 12-14 °C GASTRONOMIC | Meat and fish hors-d’oeuvre, succulent main dishes and cheeses, fish and white meat

CLASSIFICATION | Trentino Controlled origin denomination NAME | LAGREIN DUNKEL COMPOSITION | 100 % Lagrein PRODUCTION AREA | Alluvial fans of Besenello and Aldeno CULTIVATION METHOD | Pergola Trentina HARVEST | Hand picked VINIFICATION | Fermentation in stainless steel tanks and aging in large wooden barrels TASTING NOTES Colour | Deep ruby red with tinges of violet Aroma | Hints of blackberry, chocolate with light vanilla Taste | Rich and structured, with velvety tannins and lingering ALCOHOL CONTENT | 12.5% voI. AVAILABLE FORMAT | 75 cl. SERVING TEMPERATURE | 18°-20°C MATCHINGS | Roasts, game and mature cheeses

Lambrusco Rosè type of wine sparkling rosè grapes 85% lambrusco salamino 15% lambrusco sorbara production area emilia winemaking charmat method ageing 3/4 months in large pressurised tanks alcohol 11% vol. reggiano d.o.p.

Lambrusco Bianco type of wine sparkling white grapes 100% lambrusco salamino vinified white production area emilia winemaking charmat method ageing 3/4 months in large pressurised tanks alcohol 11% vol. reggiano d.o.p.

Lambrusco Red type of wine sparkling red grapes 85% lambrusco salamino 15% ancellotta production area emilia winemaking charmat method ageing 3/4 months in large pressurised tanks alcohol 11% vol. reggiano d.o.p.

type of wine sparkling rosè grapes 100% pinot noir vinified rosè sparkling area emilia winemaking classic method ageing in bottle alcohol 12% vol.

type of wine sparkling white grapes 100% pinot noir vinified white sparkling area emilia winemaking classic method ageing in bottle alcohol 12% vol.

type of wine sparkling white grapes 100% pinot noir vinified white production area emilia winemaking charmat method ageing 6 months in large pressurised tanks alcohol 11,5% vol.

Dry, savoury taste, enveloping aroma reminiscent of red fruit and dried fruit. This wine is delicious served cold as an aperitif. Perfect to pair with simple pasta dishes, spicy meat, savoury cheeses, not too mature.

Aromas of wild fruits, wild blackberries, raspberries and bilberries. Full, strong, with pleasant tannins. This wine pairs very well with red meat, game and medium-seasoned cheeses.

Pronounced, velvety, persistent taste. Pleasant flavour, reminiscent of sage, peach, and red pepper. Aperitifs, entrées, and fish with aromatic herbs.

Fruity fragrance, sweet, slightly tannic, strong and full-bodied. Typical dessert wine that goes well with dry pastries. When it is aged, it also pairs wonderfully with savoury long-seasoned cheeses.

Crisp floral bouquet. Dry, fresh, light. Fairly high acidity level. It pairs well with cold starters, lemon sauces, soups and first courses made of vegetables, cream soups and fish.

Floral fruity bouquet with notes reminiscent of bitter almonds. Dry, strong, smooth, with a generally moderate acidity level. Excellent aperitif wine, also suitable for serving with fresh cheese and raw ham as well as sophisticated entrées and white meat. Serve at 12 °C

Description The wine is crystal clear straw yellow and the nose is struck by the aromatic complexity that initially distinguishes it, with intense floral and tropical fruit scents. In the mouth it is fresh, ample, with good sapidity. Serving temperature: 8-10°C. Suggestions: pair with aged cheeses, white meats, shellfish. CLASSIFICATION: DOC ETNA WHITE VARIETAL: CARRICANTE AND GRECANICO AGE OF VINES: 18/82 YEARS AVERAGE YIELD: 60 QUINTALS PER HECTARE AGING: 4-6 MONTHS ON THE LEES ALCOHOL CONTENT: 12-13 % VOL.

GRAPE VARIETY: Barbera VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure to South-West TRAINING SYSTEM: Traditional with Guyot pruning AGEING: To obtain the “Superior”, the Barbera is refined for at least 4 months in French tonneaux and big oak barrels ORGANOLEPTIC FEATURES: After a minimum of four months of ageing in big oak barrels, this wine releases an intense red with purplish tendency. The scent is vinous with hints of red fruits and the taste is balanced and persistent, with pronounced acidity and a tannin richness PAIRINGS: Ideal with baked beef shank, game, cheeses

GRAPE VARIETY: Nebbiolo VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure from East to South-East TRAINING SYSTEM: Traditional with Guyot pruning AGEING: Our Barbaresco ages 26 months, of which about 9 in large French oak casks and at least 6 months in bottle ORGANOLEPTIC FEATURES: This ruby red wine with orange shades gives off ethereal and spicy fragrances, with light vanilla and floral notes. It is balanced, tannic and persistent in taste, especially in its aftertaste PAIRINGS: Goes well with rich first courses, white truffle and porcini mushrooms, baked beef, braised veal cut, matured cheeses

GRAPE VARIETY: Arneis VINEYARD: Hills with 770-990 ft a.s.l. of altitude and exposure from South to South-West AGEING After the fermentation in stainless steel tanks with temperature control, it matures in steel for at least 3 months ORGANOLEPTIC FEATURES: A wine with an intense straw yellow colour. The bouquet is delicate, with aromas of melissa and the flavour is fresh and quite persistent. PAIRINGS: Ideal as an aperitif, fish dishes, seafood and shellfish, pasta and rice dishes with vegetables, white meat.