Wines

Grape variety : Montepulciano d’Abruzzo 100% Alcohol content : 13,5% vol. Vinification technique : Fermentation process with skins for about 10/15 days at a controlled temperature of 25°C – 28°C Ageing : for a short period in oak barrels Colour : ruby red Nose : Intense aromas of blueberries with spicy notes. Balanced, full-bodied and tannic, with an almondy finish. Food pairings : Perfect with grilled meat, first courses with well-structured sauces and oven baked main courses. Serve at 16°C – 18°C

Grape variety : Pecorino 100% Alcohol content : 13% vol. Vinification technique : The whole grapes are pressed and the grape must ferments at a controlled temperature between 12°C and 14°C Ageing : in bottle for 3-4 months Colour : golden yellow Nose : The fragrance is floral, and the body is fresh and lively. The nose has hints of yellow pulp fruit and aromatic herbs Food pairings : Goes very well with fresh and medium-aged cheese aperitifs, main courses of white meat and mushrooms and with seafood. Serve at 8°C – 10°C

Grape variety : Falanghina 100% Alcohol content : 13% vol. Vineyard : Pietradefusi Soil : calcareous clay Exposure : south Altitude : 280 mt./s.l.m. Harvest period : end of September Vinification technique : classic or white vinification in temperature-controlled steel tanks Ageing : in bottle for 3-4 months Colour : golden yellow Nose : fresh and fruity with intense notes of tropical citrus fruits and nuances of floral aromas Taste: confirms the freshness thanks to a marked acidity in perfect balance with the structure of the wine Food pairings : a very well-balanced and versatile wine with complex and very personal characters that is well suited as an aperitif and to accompany fish and shellfish dishes

Production area: In the company in the municipality of Pietradefusi Altitude of the vineyards: 230 mt. / s.l.m. Exposure: At noon Soil composition: Medium-textured texture Grape variety: Fiano di Avellino 100% Strains per hectare: 3000; Yield: 100 quintals ha Breeding: Spurred cordon Harvest: 1st decade of October Vinification: white fermentation Aging: Steel tank Alcohol content: 12-13% vol The resulting wine is straw yellow, the nose shows an intense and pleasant aroma and a dry and harmonious flavor with an unmistakable aftertaste of toasted hazelnuts. Wine with a delicious taste goes well with refined appetizers and all basic dishes.

Varieties : Chardonnay + Pinot Noir Production area : The production area embraces the provinces of Alba and Asti. The altitude is between 210-310 metres above sea level, with exposure ranging from east to south-east Soil composition : Clayey soil, often calcareous, lean, dry and shallow Plants/hectare : 4,000/4,500 plants/ha Yield/hectare : Max. 7,500 Kg/Ha Cultivation : Traditional, Guyot pruning Vinification : Soft pressing, static decantation of the must, fermentation at controlled temperature (17-19°C) with selected yeasts. Ageing and resting on the noble lees in steel for several months. Addition of selected yeasts for the second fermentation (method Martinotti-Charmat method) at a controlled temperature of 14/15°C. Once the expected pressure, alcohol and sugar levels are reached, it is chilled and cold stabilised (-2/-3°C), before bottling. Alcoholic content : 12,5 % Tasting Notes : COLOUR: Straw yellow in colour. light perlage, fine and persistent. BOUQUET: White-fleshed fruit and wisteria flowers FLAVOUR: Fine, soft perlage, accompanied by the typical fruity note

Maturation: 15 months in new French oak barriques Perfume: intense with fruity, sweet and ripe scents, balsamic and floral notes of violet on a slight accent of tobacco at the end Taste: warm and velvety, with great structure and remarkable personality Grastronomical pairings: meat dishes and mature cheeses Service temperature: 17-18 °C

Type : Red. Classification : Typical Geographical Indication Calabria. Grape variety : Gaglioppo and Magliocco. Production area : Calabria, in the central-eastern part of the province of Crotone, in Carfizzi, locality “Motta”. Soil : white clay. Altitude : from 200 to 300 metres above sea level. Training system : espalier with a density of 5600 vines per hectare. Climate : Mediterranean, with mild winters and hot, dry summers. Harvesting : manual, end of October. Grape yield per hectare : 60-70 quintals. Vinification : traditional fermentation with maceration for 8-10 days, racking, soft malolactic pressing in steel. Maturation : six months in new French oak barriques. Ageing : two months in bottle at controlled temperature. Tasting : Colour – lively ruby red with slight shades tending towards violet. Bouquet – intense, with scents of berries and spices. Taste – warm, full and pleasantly vinous, balanced, savoury and persistent. Alcohol content : 13% vol. Food pairing : it goes well with red meats and mature cheeses. Serving temperature : 17-18 °C.

Type : White. Classification : Typical Geographical Indication Calabria. Vine : Pecorello. Production area : Calabria, in the central-eastern part of the province of Crotone, in Carfizzi, locality “Motta”. Soil : clayey, calcareous. Altitude : from 200 to 300 metres above sea level. Training system : espalier with a density of 5600 vines per hectare. Climate : Mediterranean, with mild winters and hot, dry summers. Harvesting : manual, first week of August. Yield per hectare of grapes : 60 – 70 quintals. Vinification : destemming and crushing, soft pressing, yield in free run must 60% of the grapes. Maturation : in steel for two months. Refinement : one month in bottle at controlled temperature. Tasting: Colour – bright straw yellow. Bouquet – floral, it releases fresh fruit with notes of white peach, banana and mango with hints of hazelnut and almond in the finish. Taste – ample, delicate, pleasantly fruity, with a fragrant and fresh aftertaste Alcohol content : 13% vol F ood pairing : it is exalted with first courses of fish, shellfish and seafood, excellent as an aperitif Serving temperature : 8-10 °C

Type : Rosé. Classification : Typical Geographical Indication Calabria. Grape variety : Gaglioppo and Cabernet Sauvignon. Production area : Calabria, in the central-eastern part of the province of Crotone, in Carfizzi, locality “Motta”. Soil : mixed type, with a certain percentage of active limestone. Altitude : from 200 to 300 metres above sea level. Training system : espalier with a density of 5600 vines per hectare. Climate : Mediterranean, with mild winters and hot, dry summers. Harvesting : manual, end of October. Yield per hectare of grapes : 80 – 90 quintals. Vinification : destemming and crushing, brief cold maceration with the skins, soft pressing, yield of free-run must 60% of the grapes, followed by fermentation at controlled temperature. Maturation : three months in new French oak barriques. Ageing : two months in bottle at controlled temperature. Tasting : Colour – salmon pink with cherry reflections. Bouquet – delicate, floral with hints of flowers and spices. Taste – soft, harmonious, lively. Alcohol content : 13% vol. Food pairing : it goes well with rich hors d’oeuvres, first and second courses based on fish, white meat Serving temperature : 13 °C.

Type: White. Classification : Typical Geographical Indication Calabria. Grape variety : Greco bianco and Chardonnay. Production area : Calabria, in the central-eastern part of the province of Crotone, in Carfizzi, locality “Motta”. Soil : clayey, calcareous. Altitude : from 200 to 300 metres above sea level. Training system : espalier with a density of 5600 vines per hectare. Climate : Mediterranean, with mild winters and hot, dry summers. Harvesting : manual, last week of September. Grape yield per hectare : 60-70 quintals. Vinification : destemming and crushing, soft pressing, yield in free run must 60% of the grapes. Maturation : in steel for the Greco bianco and two months in barriques for the Chardonnay. Refinement : one month in bottle at controlled temperature. Tasting : Colour – straw yellow with light greenish reflections. Bouquet – floral, complex and soft with light notes of dried apricot and exotic fruit. Taste – full and pleasantly fruity. Alcoholic degree : 12,5% in vol. Food pairing : it is exalted with first courses of fish, shellfish and seafood. Serving temperature : 8-10 °C.

Type: Red. Classification : Typical Geographical Indication Calabria. Vine : Gaglioppo. Production area: Calabria, in the central-eastern part of the province of Crotone, in Cirò Marina, locality “Timpa Bianca”. Soil : white clay. Altitude : from 50 to 100 metres above sea level. Training system : espalier with a density of 5600 vines per hectare. Climate : Mediterranean, with mild winters and hot, dry summers. Harvesting : manual, first week of October. Yield per hectare of grapes: 60-70 quintals. Vinification : traditional fermentation with maceration for 8-12 days. Devatting and soft pressing. Maturation : elevage in French oak barriques for 6 months. Ageing : one month in bottle at controlled temperature. Tasting : Colour – ruby red. Bouquet – intense and persistent. Taste – soft with well melted tannins. Alcoholic degree : 13,5% by vol. Food pairing : goes well with red meats and mature cheeses. Serving temperature : 17-18 °C.

Tipo: Rosato. Classificazione: Denominazione di Origine Controllata. Vitigno: Gaglioppo. Zona di produzione: Calabria, centro orientale nella provincia di Crotone, in Cirò Marina località “Timpa Bianca”. Terreno: argilla bianca. Altimetria: da 50 a 100 metri s.l.m. Sistema di allevamento: spalliera con densità di ceppi per ettaro di 5600 piante. Clima: mediterraneo, con inverni miti ed estati calde e asciutte. Vendemmia: manuale prima settimana di ottobre. Resa per ettaro di uva: 60-70 q.li. Vinificazione: diraspopigiatura, pressatura soffice, resa in mosto fiore 60% sull’uva, segue fermentazione a temperatura controllata. Maturazione: in acciaio. Affinamento: un mese in bottiglia a temperatura controllata. Degustazione: Colore – rosa salmone con riflessi di ciliegia. Profumo – delicato, floreale con sentori di fiori e spezie. Sapore – morbido e armonico. Grado alcolico: 13% in vol. Abbinamento gastronomico: si accompagna bene con piatti a base di pesce, carni bianche e formaggi cremosi. Temperatura di servizio: 8-10 °C.

Name: Greco di Tufo D.O.C.G .; Alcohol content: 13% vol. Grape variety: 100% Greco di Tufo; Vineyard: Santa Paolina Soil: medium mixture, calcareous; Exposure: south Altitude: 550 mt./s.l.m .; Density of planting: 3000 vines per hectare Training system: espalier with Guyot pruning; Vineyard age: about 10 years Yield per hectare: about 80 quintals; Harvesting period: from the first ten days of October Vinification technique: classic white vinification in temperature-controlled steel tanks Aging: in bottle for 3 – 4 months; Color: intense straw yellow; Aroma: hints of apricot, pear, apple, peach, almond, with mineral notes stand out Taste: excellent acidity is appreciated, sensations that recall ripe fruit. Great structure and strong flavor; Serving suggestions: recommended to accompany vegetable soups, white meats, crustaceans and dishes, even complex, based on fish

Classification : DOC Sicilia Bianco Grape variety : Catarratto Age of the vines : 42 years Average yield : 80 / 90 quintals per hectare Aging : 4 months on the lees Alcohol content : 12.5-13% vol.

GRAPE VARIETY 100% Favorita VINEYARD Hills with 770-990 ft a.s.l. of altitude and exposure from South to South-West TRAINING SYSTEM Traditional with Guyot pruning AGEING After the fermentation in stainless steel tanks with temperature control, it matures in steel for 4 months ORGANOLEPTIC FEATURES This wine has a delicate straw yellow color. Its fragrance is elegant, with white flowers scents and hints of grapefruit. The taste is fresh, slightly mineral with delicate acidity ABBINAMENTI Ideal as an aperitif or paired with fish dishes, seafood and shellfish, pasta and rice dishes with vegetables

GRAPE VARIETY 100% Nebbiolo VINEYARD Hills with 770-990 ft a.s.l. of altitude and exposure to South-West TRAINING SYSTEM Traditional with Guyot pruning AGEING Our Barolo ages 38 months in large French oak casks and at least 4 months in bottle ORGANOLEPTIC FEATURES This wine is garnet to red-brown in colour, with intense, violet, cherries and liquorice aromas. The taste is balanced and elegant, with persistent velvet tannins PAIRINGS Baked beef shank, braised veal cut, matured cheeses

GRAPE VARIETY 100% Nebbiolo VINEYARD Hills with 770-990 ft a.s.l. of altitude and exposure from South to South-West TRAINING SYSTEM Traditional with Guyot pruning AGEING This wine ages at least 8 months in large oak barrels and the at least 4 months in bottle ORGANOLEPTIC FEATURES This ruby red wine with garnet shades has an intense fragrance with spicy, vanilla notes and raspberry scents. It has a good body and an elegant taste PAIRINGS Ideal with baked beef shank, game, bagna càuda and cheeses

Name: Taurasi D.O.C.G .; Alcohol content: 14.50% vol. Vine: 100% Aglianico; Vineyard: Torre le Nocelle Soil: calcareous clay; Exposure: noon Altitude: 270 mt./s.l.m .; Density of planting: 5000 plants per hectare Vineyard age: about 20 years Yield per hectare: about 60 quintals Training system: espalier with pruned cordon pruning Harvesting period: end of October Vinification technique: classic vinification in red, long maceration with the skins at a controlled temperature Aging: Slavonian oak barrels for a period of 24 months; and at least another 12 months in the bottle Color: intense ruby ​​red Fragrance: offers a wide, complex bouquet with characters reminiscent of cherry, violet, wild berries and a peculiar spicy aroma. Taste: enveloping and elegant in the mouth. Aroma of plum, black cherry, strawberries and intense spicy sensations Pairings : accompanies red meat roasts, dishes based on spices or truffles and aged cheeses.

Name: Irpinia Aglianico D.O.C .; Alcohol content: 13.5% vol. Vine: 100% Aglianico; Vineyard: Torre le Nocelle Soil: calcareous clay; Exposure: noon Altitude: 270 mt./s.l.m. Density of planting: 5000 plants per hectare Training system: espalier with spurred cordon pruning Vineyard age: about 10 years; Yield per hectare: about 80 quintals Harvesting period: end of October Vinification technique: classic vinification in red, long maceration with the skins at a controlled temperature Aging: Slavonian oak barrels for a period of 6 months. 6 months in bottle. Color: intense ruby ​​red Bouquet: complex, intense and enveloping bouquet; offers aromas reminiscent of red fruits and cherry and spices such as vanilla, tobacco, cocoa, coffee and wild strawberries Taste: warm, enveloping, with great structure and long persistence, with aroma of red fruits and spices Pairings : red meats, game and aged cheeses.

Appelation Bianco Frizzante Terre Siciliane IGT Grapes A blend of white grapes Production Year 2025 Produced bottles 6.500 Production area Contrada San Giacomo – Butera (CL) Soil composition Medium consistency and tendentially loose, composed of light and dark clays Elevation 350 / 400 m above sea level Exposure Flat Planting density 250×100 cm Vine training system Espalier training Vine pruning Guyot Vine stocks/Ha 4.000 Vine age Approximately 7 years Weather conditions Rainy and cool spring above all in the months of May and June, very hot summer with high temperatures until the autumn period, conditions that emergency irrigation Harvest early August Winemaking In white Fermentation temperature 12/14°C Second fermentation In an autoclave 2,2 bar Malolactic fermentation Not done Aging 3 months on the lees, 2 in the bottle months before selling

Appellation Frappato Rosato Sicilia DOC Grapes Frappato 100% Production Year 2025 Produced Bottles 3.300 Production Area Contrada San Giacomo – Butera (CL) Soil Composition Medium consistency and tendentially sandy Elevation 350/400 m above sea level Exposure South/Southwest Planting Density 250×100 cm Vine Training System Espalier training Vine Pruning Guyot Vine Stocks/Ha 4.000 Vine Age Approximately 7 years Weather Conditions A very hot and drought-prone vintage, with rainfall below seasonal averages. The summer was arid, with temperature peaks that required the use of supplementary irrigation Harvest Second week of August Winemaking Red grapes vinified in White Fermentation Temperature 16/18 °C Malolactic Fermentation Not done Aging 5 months on the lees and 1 month before release in bottles