White Wines

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.

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

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.

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.

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: 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.

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

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.

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.

Type : White. Classification : Controlled Denomination of Origin. Grape variety : Greco bianco. 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, end of September. Grape yield per hectare : 80-90 quintals. Vinification : destemming and crushing, soft pressing, yield of must flower 60% of the grapes, followed by fermentation at controlled temperature. Maturation : in steel. Refinement : one month in bottle at controlled temperature. Tasting : Colour – straw yellow with greenish nuances. Bouquet – fruity and fragrant, delicate, floral with scents reminiscent of the Passion flower. Taste – soft, fresh, lively, pleasantly harmonious. Alcohol content : 12.5% by volume. Food pairing : it goes well with starters and fish dishes. Serving temperature : 8-10 °C.