Red 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.

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.

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 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.

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.

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 : 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

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: 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.

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.

Variety: Gaglioppo 80 %, Cabernet Sauvignon 20 %. Production: Area Calabria, Melissa (KR) Location “La Sorbia”. Hilly clayey and calcareous soil . Mediterranean climate with mild winters and hot, dry summers. Grape yield per hectare: 60-70 q.li. Vinification: Manual harvest in October. Traditional fermentation with maceration for 20 days, racking and soft pressing. Maturation: In stainless steel tanks. Aging in oak barrels French for 4 months. Tasting and olfactory notes: With an intense red color with violet reflections and strong hints of berries. Soft taste with well-fused tannins. Pairings: Excellent in combination with meat dishes, cold cuts and aged cheeses. Alcohol: 14%

Variety: Gaglioppo 90 %, Merlot 10 % Production: Area Calabria, Melissa (KR) Location “La Sorbia”. Hilly clayey and calcareous soil . Mediterranean climate: with mild winters and hot, dry summers. Grape yield per hectare: 60-70 q.li. Vinification: Manual harvest in October. Traditional fermentation with maceration for 20 days, racking and soft pressing. Maturation: In stainless steel tanks. Aging in oak barrels French for 4 months. Tasting and olfactory notes: With an intense ruby red color with orange reflections, very fragrant, full-bodied, slightly tannic. Excellent pairing: I n combination with red meats, grilled meats, game and aged cheeses. Alcohol: 13,5%

Appellation Nero d’Avola Sicilia DOC Grapes Nero d’Avola 100% Production Year 2024 Produced bottles 12.000 Production area Contrada Judeca in Butera district (CL) Soil composition Medium consistency and tendentially clayey soil with well-balanced alkalinity Elevation Mid hill 350/400 m above sea level Exposure South / South-West Planting density 250 x 100 cm Vine training system Espalier training Vine pruning Guyot Vine stocks/Ha 4.000 Vine age Approximately 15 years on average Weather conditions A very hot and drought-prone vintage, with almost no rainfall during the winter and autumn periods. The summer was arid, with temperature peaks that required the use of supplementary irrigation Harvest By the second decade of September Winemaking Red wine, fermented with skin contact for one week Fermentation temperature 24°C/26°C Malolactic fermentation Completed Aging 6 months in third passage French oak barriques, 6 moths in steel tanks, then 5 months in bottles before selling Serving temperature 17°C / 18°C Alcohol content 14.5%

Appelation : Cerasuolo di Vittoria DOCG Grapes : Nero d’Avola / Frappato Production Year : 2023 Produced bottles : 10.000 – 75 cl; 200 – 150 cl Production Area : Contrada San Giacomo – Butera (CL) / Contrada Judeca nell’agro di Butera (CL) Soil composition : Nero d’Avola : Medium consistency and tendentially clayey / Frappato: medium consistency and tendentially sandy Elevation : 350 / 400 m above sea level Exposure : Judeca south/southwest, San Giacomo south/south-east, and flat Vine training system : Espalier training Vine pruning : Guyot Planting density : 250×100 cm Vine stocks/Ha : 4000 Vine average age : 11 years Harvest : By the second ten days of September Winemaking : In red Fermentation temperature : 24°/26°C Malolactic fermentation : Completed Aging : 12 months on the lees in stainless steel vats, 2 months in bottles Serving temperature : about 17°/18°C Alcohol content : 14%