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Pure Italian Talent Page 02 Sangue di Miura and Palazzo del Vignola wines Page 04 Sangue di Miura - Superitaly Page 06 Sangue di Miura Page 10 Palazzo del Vignola Page 18 PURE ITALIAN TALENT ......

A unique spirit permeates every product conceived, designed, and created by Tonino Lamborghini. He possesses the ability to innovate, yet remain faithful to tradition shapes that are elegant and bold at the same time. This passionate quest captures the ineffaceable heritage of Italian Style in the world and speaks the inimitable language of creativity, innovation, elegance and technique. This passion is the driving force behind the design, the search for details and the desire that only a prestigious brand can awaken. Collection conceived for men and women of character, who refuse to go unnoticed. SANGUE DI MIURA AND PALAZZO DEL VIGNOLA WINES

Our commitment to quality led to a lengthy research process to select vines that embodied the quintessential Italian taste. Now we are able to introduce three new wine labels which meet the superior standars of Made In Italy: Sangue di Miura, Palazzo del Vignola and Superitaly, trademarks of the Tonino Lamborghini Spa, which have been selected by the Group expert Stefano Agazzi based on his extensive experience choosing the very best from Italy’s cellars for national and international distribution.

These wines are the result of a long-lasting collaboration with a dozen Italian wineries. Tonino Lamborghini has taken a tremendous amount of care to select wines which are absolutely unique, from the selection of the grapes through to the finished product. The entire production process is strictly controlled by the technicians and supervised by our trusted vintner, Mr. Marcello Galetti. The design of Tonino Lamborghini bottles and labels has all the boldness and daring you would expect from the Design Centre of Tonino Lamborghini Spa, making each bottle instantly appealing: the Sangue di Miura and Palazzo del Vignola lines feature ceramic red, while Superitaly is characterised by bronze. AMARONE DELLA VALPOLICELLA D.O.C.

NAME Sangue di Miura AGING 2009 TYPE Amarone della Valpolicella D.O.C. GRAPE Corvina Veronese 70%, Rondinella 25%, Corvinone 5% ALCOHOL 15 % Vol. REGION Valpolicella, Verona YEALD 50 quintals per hectare Hand-picked into crates of 14 kg. VINIFICATION Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight Fermentation temperature between 18° and 22°C. TYPE: AMARONE D.O.C. AGING In barriques for 18 months. NAME: AMARONE MATURATION For at least 6 months in a bottle. TYPE: RED STILL CHARACTERISTICS Intense ruby red colour YEAR: 2009 with nuances of garnet, elegant aroma of ripe plum and hints of chocolate. Great CLOSURE: NATURAL CORK harmony on the palate with silken tannins, harmonious, mature. GRAPE: CORVINA, RONDINELLA, TEMPERATURE Serve at about 18/20 CORVINONE degrees, open 1 hour before. ALCOHOL: 15% VOL BEST SERVED WITH Braised red meats, game, lamb, risotto, cheese and truffles. AGING: 18 MONTHS OAK It is excellent with bitter chocolate and for meditation. BARRIQUE + IN BOTTLE SANGUE DI MIURA SANGUE SIZE: 0,75 lt BAROLO D.O.C.G. BRUNELLO D.O.C.G.

NAME Sangue di Miura AGING 2009 NAME Sangue di Miura TYPE Barolo D.O.C.G. AGING 2009 GRAPE Nebbiolo 100% (Bussia) TYPE Brunello D.O.C.G. ALCOHOL 14,5% Vol. GRAPE Sangiovese Grosso 100% REGION Monforte d’Alba/Bussia ALCOHOL 14,0% Vol. YEALD 50 quintals per hectare REGION Montalcino HARVEST Hand-picked into crates of 14 kg. YEALD 50 quintals per hectare VINIFICATION Soft pressing is preceded by selection and destemming of grapes HARVEST Hand-picked into crates of 14 kg. and seeds. Separate vinification with VINIFICATION Soft pressing is preceded 25 days of maceration on the skins in by selection and destemming of grapes iron oak vats at controlled temperature. and seeds. Separate vinification for 4 Fermentation length about 20-25 day at days at the temperature of 10 C°, second the temperature of 28 C°. alcoholic fermentation for 10 days and AGING In Slavonianian oak barrels for 24 maceration on the skins in iron oak vats months. at controlled temperature. Fermentation length about 10-12 day at the temperature MATURATION For at least 12 months in a of 28 C°. TYPE: BAROLO D.O.C.G. bottle. TYPE: BRUNELLO D.O.C.G. AGING In big oak barrels for 36 months. NAME: BAROLO The King of wines NAME: BRUNELLO CHARACTERISTICS For at least 6 months in a has a typical garnet colour with orange MATURATION TYPE: RED STILL TYPE: RED STILL bottle. reflections due to ageing. It is endowed YEAR: 2008 with an exceptionally complex aroma YEAR: 2007 CHARACTERISTICS The maestro of wines of dried rose petals, red berries, plum, has a typical garnet color with orange CLOSURE: NATURAL CORK tobacco, chocolate, dried fruits, eucalyptus, CLOSURE: NATURAL CORK reflections due to ageing. It is endowed mint, leather and white truffles. To the with an exceptionally complex aroma red GRAPE: NEBBIOLO 100% palate, Barolo is rich, austere, muscular, GRAPE: SANGIOVESE GROSSO 100% berries, plum, tobacco, chocolate, dried with a good acidity and sturdy and refined fruits, leather. To the palate, Brunello is ALCOHOL: 14,5% VOL tannins. It is well balanced, with an endless ALCOHOL: 14,0% VOL rich, intense, strong, with a good acidity AGING: 18 MONTHS OAK liquorice aftertaste. AGING: 36 MONTHS BIG OAK and sturdy and refined tannins. It is well balanced, with an lingering oak aftertaste. BARRIQUE + IN BOTTLE TEMPERATURE Serve at about 20 degrees, BARRELS + 6 IN BOTTLE open 1 hour before TEMPERATURE Serve at about 20 degrees, SIZE: 0,75 lt SIZE: 0,75 lt open 1 hour before BEST SERVED WITH It harmonises with stewed red meats such as Brasato al BEST SERVED WITH It harmonises Barolo, wild boar or lamb courses and with stewed red meats such as Brasato, risotto al Barolo dressed with cheese wild boar or lamb courses, Fiorentina fondue and truffles. It is excellent with and strong cheese. It is excellent also as bitter chocolate and enjoyed on its own meditation wine. as meditation wine. /

NAME Sangue di Miura AGING 2009 TYPE I.G.T. Toscana rosso GRAPE 70% Cabernet Sauvignon / 30% Merlot ALCOHOL 13,0% Vol. REGION Campo al Fico e Campo al Mandorlo. YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 14 kg. VINIFICATION Soft pressing is preceded by selection and destemming of grapes and seeds. Separate vinification with 18 days of maceration on the skins in oak conical vats at controlled temperature. Wine is blended at the end of malolactic fermentation. AGING In oak barrels of 80 hectolitre for about 12 months. TYPE: TOSCANA I.G.T. MATURATION For at least 3 months in a NAME: CABERNET SAUVIGNON / bottle. CHARACTERISTICS Ruby red with purple MERLOT reflections, fruity and spicy bouquet, with TYPE: RED STILL good intensity, full bodied and tannic, persistent acidity. Flavours of matured YEAR: 2009 leather and green pepper. CLOSURE: NATURAL CORK TEMPERATURE Serve at about 20 degrees, open 1 hour before GRAPE: Cab. S. 70% - Merlot 30% Red meet, roasted SANGUE DI MIURA SANGUE BEST SERVED WITH ALCOHOL: 13,0% VOL meat, grilled meat, matured cheese. AGING: 12 MONTHS OAK BARRELS SIZE: 0,75 lt VIGNA DELLE ROSE (BRACHET) MERLOT

NAME Sangue di Miura NAME Sangue di Miura AGING 2009 AGING 2009 TYPE Umbria I.G.T. TYPE Italian red still wine GRAPE 100% Merlot umbro GRAPE Red grape ALCOHOL 13,5% Vol. ALCOHOL 13,5% Vol. REGION Colline vulcaniche di Orvieto REGION Castel Rocchero YEALD 50 quintals per hectare YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 20 kg. HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing after VINIFICATION Soft pressing preceded by destemming and pumping over, selection and destemming of grapes and vinification with maceration on the skins, seeds. Separate vinification with 7 days fermentation for 18 days at controlled of maceration on the skins in stainless temperature; mainly in stainless steel then steel vats at controlled temperature. briefly in oak. Wine is blended at the end of malolactic fermentation. AGING In oak barrels for about 12 months. AGING In stainless steel vats at controlled MATURATION For 10 months in a bottle. temperature. CHARACTERISTICS Ruby red with purple TYPE: RED WINES MATURATION For at least 6 months in a TYPE: UMBRIA I.G.T. reflections, soft bouquet of matured fruit bottle. and cherry and plum with spicy notes NAME: VIGNA DELLE ROSE NAME: MERLOT of vanilla, tobacco, leather and cocoa. CHARACTERISTICS Clear ruby red, Excellent acidity and persistence in the TYPE: RED STILL very fruity and spicy, good intensity and TYPE: RED STILL mouth, medium-bodied; elegant, soft and persistence, incredible flavour of fresh fruit enveloping tannins. YEAR: 2009 of red berry with note of marmalade. YEAR: 2009 TEMPERATURE Serve at about 18/20 CLOSURE: NATURAL CORK TEMPERATURE Serve at about 20 degrees CLOSURE: NATURAL CORK degrees GRAPE: ITALIAN RED GRAPES BEST SERVED WITH Grilled meat dishes, GRAPE: MERLOT 100% BEST SERVED WITH Red meat dishes, pasta, cheese, white meat and well spiced roasted meat, braised meat, grilled meat, ALCOHOL: 13,5% VOL fish. ALCOHOL: 13,5% VOL first courses, matured cheeses. AGING: STEEL AGING: 12 MONTHS IN BARREL SIZE: 0,75 lt SIZE: 0,75 lt WEISSBURGUNDER (PINOT BIANCO) SECCA

NAME Sangue di Miura NAME Sangue di Miura AGING 2013 AGING 2011 TYPE Alto Adige D.O.C. TYPE Malvasia secca D.O.C. GRAPE 100% Pinot Bianco GRAPE 100% Malvasia di Candia Aromatica ALCOHOL 14 % Vol. ALCOHOL 13,0% Vol. REGION Val d’Isarco (BZ) REGION Colline piacentine YEALD 50 quintals per hectare YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 20 kg. HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing, white VINIFICATION with the skins in stainless vats for a few skins in stainless steel vats at controlled days at controlled temperature. temperature. AGING In stainless steel for 6 months. AGING In stainless steel for 12 months. MATURATION For 3 months in a bottle. MATURATION For 6 months in a bottle. TYPE: MALVASIA SECCA D.O.C. CHARACTERISTICS Intense white with TYPE: ALTO ADIGE D.O.C. CHARACTERISTICS Intense white with golden hues. Bouquet of exotic fruit. Spicy golden hues. Bouquet of exotic fruits and notes of vanilla and fresh oregano. Excellent NAME: WEISSBURGUNDER apricot jam. Spicy notes of vanilla, thyme and NAME: MALVASIA SECCA acidity and persistence. TYPE: WHITE STILL sage. Excellent acidity and persistence. TYPE: WHITE STILL TEMPERATURE Serve at about 6/8 TEMPERATURE Serve at about 10/12 YEAR: 2013 degrees. YEAR: 2011 degrees. CLOSURE: NATURAL CORK BEST SERVED WITH White meat dishes, CLOSURE: NATURAL CORK BEST SERVED WITH White meat dishes,

GRAPE: PINOT BIANCO 100% cheeses. GRAPE: MALVASIA DI CANDIA cheeses, risotto, lamb. ALCOHOL: 14 % VOL ALCOHOL: 13,0% VOL AGING: STEEL AGING: STEEL SIZE: 0,75 lt SIZE: 0,75 lt MAGNUM

NAME Sangue di Miura AGING 2007 TYPE Spumante () classic method GRAPE Pinot nero - ALCOHOL 12,0% Vol. REGION Valtidone YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing, vinification in white without maceration on the skins in stainless steel vats at controlled temperature below 18 degrees. AGING Fermentation in the bottle for 4 TYPE: PINOT NERO CHARDONNAY years on selected yeast. NAME: PINOT NOIR MAGNUM MATURATION Additional 6 months always in a bottle after the disgorgement and the TYPE: WHITE SPUMANTE inclusion of a mushroom cork. YEAR: 2007 (4 YEARS IN BOTTLE) CHARACTERISTICS White, brilliant sparkling wine; soft aromas of ripe fruit CLOSURE: NATURAL CORK with spicy notes of vanilla, incredible GRAPE: PINOT NERO CHARDONNAY complexity and flavours deriving from long fermentation. Excellent acidity and ALCOHOL: 12,0% VOL persistence in the mouth, very fine and persistent perlage. METHOD: CHAMPENOISE TEMPERATURE Serve at about 2/5 degrees. SIZE: 1,50 lt BEST SERVED WITH Dishes based on fish, appetizers, fried meat, aperitifs, white meat, pasta and even light red meat. CABERNET SAUVIGNON

NAME Palazzo del Vignola AGING 2011 TYPE Colli Piacentini D.O.C. GRAPE 100% Cabernet Sauvignon ALCOHOL 13,5% Vol. REGION Valtidone YEALD 55 quintals per hectare HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing preceded by destemming and selection of grapes and seeds. vinification with 12 days of maceration on the skins in stainless steel vats at controlled temperature. Wine is blended at the end of malolactic fermentation. AGING In oak barrels for about 12 months. TYPE: CABERNET SAUVIGNON D.O.C. MATURATION For at least 6 months NAME: CABERNET SAUVIGNON in a bottle. CHARACTERISTICS Intense ruby red, TYPE: RED STILL with purple hues, spicy, good intensity and persistence, bright acidity. Flavours of YEAR: 2009 vanilla and green pepper. CLOSURE: NATURAL CORK TEMPERATURE Serve at about 20 degrees. GRAPE: CABERNET SAUVIGNON 100% BEST SERVED WITH Red meat, game, ALCOHOL: 13,5% VOL first courses, matured cheeses. AGING: 12 MONTHS OAK BARRELS SIZE: 0,75 lt PALAZZO DEL VIGNOLA DEL PALAZZO GUTTURNIO CHIANTI

NAME Palazzo del Vignolai NAME Palazzo del Vignola AGING 2011 AGING 2011 TYPE D.O.C Gutturnio Colli Piacentini TYPE Chianti GRAPE 60% e 40% Bonarda GRAPE Sangiovese-Canaiolo-Colorino ALCOHOL 14,0% Vol. ALCOHOL 14% Vol. REGION Gasperini di Cortina REGION Montespertoli YEALD 50 quintals per hectare YEALD 55 quintals per hectare HARVEST Hand-picked into crates of 20 kg. HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing preceded by destemming and selection of grapes and VINIFICATION After a soft pressing seeds. Separate vinification with 8 days grapes are destemmed and pumped over, of maceration on the skins in stainless vinification with maceration in stainless steel steel vats at controlled temperature. vats for 12 days at controlled temperature. Wine is blended at the end of malolactic fermentation. AGING In oak wood barrels for about 6 months. AGING In oak barrels of 225 litres for about 3 months. MATURATION For at least 6 months in a bottle. TYPE: GUTTURNIO D.O.C. MATURATION For at least 6 months TYPE: CHIANTI D.O.C.G. in a bottle. CHARACTERISTICS Ruby red clear, soft bouquet of mature fruits and cherry with NAME: GUTTURNIO CHARACTERISTICS Ruby red with purple NAME: CHIANTI spicy notes of vanilla. Excellent acidity TYPE: RED STILL reflections, fruity and spicy, with good TYPE: RED STILL and persistence in the mouth, great acidity, intensity and body. Interesting elegance and soft tannins. YEAR: 2011 tannic texture. Vinaceous hints of red YEAR: 2011 berries. TEMPERATURE Serve at about CLOSURE: NATURAL CORK CLOSURE: NATURAL CORK 18/20 degrees. TEMPERATURE Serve at about 20 degrees untapped 1 hour before BEST SERVED WITH Dishes based on GRAPE: BARBERA 60% - 40% GRAPE: SANGIOVESE-CANAIOLO red meat, grilled meat, pasta, matured ALCOHOL: 14% VOL BEST SERVED WITH Grilled meat dishes, COLONINO cheeses.. pasta with meat sauce, risotto, matured AGING: STEEL + OAK BARREL cheeses and cold meats. ALCOHOL: 14% VOL SIZE: 0,75 lt AGING: STEEL+OAK BARRELS SIZE: 0,75 lt SAUVIGNON MONTEROSSO

NAME Palazzo del Vignola NAME Palazzo del Vignola AGING 2011 AGING 2010 TYPE Colli Piacentini D.O.C. TYPE Monterosso Val d’Arda D.O.C. GRAPE 100% Sauvignon GRAPE -Marsanne-Malvasia in various percentages ALCOHOL 13,0% Vol. ALCOHOL 11,5% Vol. REGION Valnure REGION Gasperini di Cortina YEALD 60 quintals per hectare YEALD 60 quintals per hectare HARVEST Hand-picked into crates of 20 kg. HARVEST Hand-picked into crates of 20 kg. VINIFICATION Soft pressing, vinification in white without maceration on the VINIFICATION Soft pressing, vinification skins in stainless steel vats at controlled in white without maceration on the temperature below 18 degrees. skins in stainless steel vats at controlled temperature below 18 degrees. AGING Stainless steel for 6 months. AGING Stainless steel for 6 months. MATURATION For at least 3 months in a bottle. MATURATION For at least 3 months in a bottle. TYPE: SAUVIGNON D.O.C. CHARACTERISTICS White with greenish TYPE: MONTEROSSO D.O.C. reflections, bouquet of exotic fruit, mango, CHARACTERISTICS White brilliant, NAME: SAUVIGNON papaya, pineapple, crystallised fruits. Very NAME: MONTEROSSO light sparkling, soft bouquet of fresh fruit persistent, excellent acidity. with spicy notes; excellent acidity and TYPE: WHITE STILL TYPE: WHITE LIGHT SPARKLING persistence in the mouth. TEMPERATURE Serve at about YEAR: 2011 8/10 degrees. YEAR: 2010 TEMPERATURE Serve at about 6/8 degrees. CLOSURE: NATURAL CORK BEST SERVED WITH Fish dishes, CLOSURE: NATURAL CORK appetizers, aperitifs, white meat and first BEST SERVED WITH Fish dishes, starters, GRAPE: SAUVIGNON 100% courses. GRAPE: MARSANNE-ORTRUGO fried meat, appetizers, white meat, first courses and cold meats. ALCOHOL: 13% VOL MALVASIA AGING: STEEL ALCOHOL: 11,5% VOL SIZE: 0,75 lt AGING: STEEL SIZE: 0,75 lt PINOT CHARDONNAY

NAME Palazzo del Vignola AGING 2011 TYPE Spumante (Sparkling wine) GRAPE Pinot-Chardonnay ALCOHOL 12,5% Vol. REGION Valtidone YEALD 55 quintals per hectare HARVEST Hand-picked into crates of 20 kg. TYPE: PINOT CHARDONNAY VINIFICATION Soft pressing in press, vinification in white without maceration on NAME: PINOT CHARDONNAY the skins in stainless steel vats at controlled temperature below 18 degrees. TYPE: WHITE SPUMANTE AGING Stainless steel for 6 months. YEAR: 2011 MATURATION For at least 3 months CLOSURE: MUSHROOM in a bottle. NATURAL CORK CHARACTERISTICS White brilliant sparkling wine (spumante), soft bouquet GRAPE: PINOT CHARDONNAY of fresh fruit with spicy vanilla flavours, great acidity and persistence in the mouth, ALCOHOL: 12,0% VOL perlage very fine and persistent (tiny bubbles). METHOD: CHARMAT TEMPERATURE Serve at about SIZE: 0,75lt 2/5 degrees. BEST SERVED WITH Fish dishes, starters, fried meat, appetizers, aperitifs, white meat and pasta. CABERNET SAUVIGNON Metal Edition

NAME Palazzo del Vignola METAL EDITION

AGING 2012

TYPE Colli Piacentini D.O.C.

GRAPE 100% Cabernet Sauvignon

ALCOHOL 13,5 % Vol

REGION Val’Arda

YEALD 55 quintals per hectare

HARVEST Hand-picked into crates of 20 kg.

VINIFICATION Soft pressing preceded by destemming and selection of grapes and seeds. vinifiction with 12 days of maceration on the skins in stainless steel vats at controlled temperature. Wine is blended at the end of malolactic fermentation.

AGING In oak barrels for about 12 months.

MATURATION For at least 6 months in a NAME: CABERNET SAUVIGNON bottle.

TYPE: CABERNET SAUVIGNON D.O.C. CHARACTERISTICS Intense ruby red, with purple hues, spicy, good intensity and TYPE: RED STILL persistence, bright acidity. Flavours of vanilla CLOSURE: NATURAL CORK and green pepper.

GRAPE: CABERNET SAUVIGNON 100% TEMPERATURE Serve at about 20 degrees.

ALCOHOL: 13,5% BEST SERVED WITH Red meat, game, fist courses, matured cheeses. VOLAGING: 12 MONTHS OAK BARRELS SIZE: 0,75 Lt

GUTTURNIO Metal Edition CHIANTI Metal Edition

NAME Palazzo del Vignola Metal Edition NAME Palazzo del Vignola

AGING 2012 TYPE Chianti

TYPE D.O.C Gutturnio Colli Piacentini GRAPE Sangiovese-Canaiolo-Colorino

GRAPE 60% Barbera e 40% Bonarda ALCOHOL 14% Vol

ALCOHOL 14,0% Vol. REGION Montespertoli

REGION Gasperini di Cortina YEALD 55 quintals per hectare

YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 20 kg.

HARVEST Hand-picked into crates of 20 kg. VINIFICATION After a soft pressing grapes are destemmed and pumped over, VINIFICATION Soft pressing preceded by vinifiction with maceration in stainless destemming and selection of grapes and seeds. steel vats for 12 days at controlled Separate vinifiction with 8 days of maceration on temperature. the skins in stainless steel vats at controlled temperature. Wine is blended at the end of AGING In oak wood barrels for about 6 malolactic fermentation. months.

AGING In oak barrels of 225 litres MATURATION For at least 6 months in a for about 3 months. bottle.

NAME: GUTTURNIO MATURATION For at least 6 months in bottle. NAME: CHIANTI CHARACTERISTICS Ruby red clear, soft bouquet of mature fruits and cherry with CHARACTERISTICS Ruby red with purple TYPE: CHIANTI D.O.C.G. TYPE: GUTTURNIO D.O.C. spicy notes of vanilla. Excellent acidity refletions, fruity and spicy, with good acidity, TYPE: RED STILL TYPE: RED STILL and persistence in the mouth, great intensity and body. Interesting tannic texture. CLOSURE: NATURAL CORK CLOSURE: NATURAL CORK elegance and soft tannins. Vinaceous hints of red berries.

GRAPE: 60% BARBERA – 40% BONARDA TEMPERATURE Serve at about 20 degrees GRAPE: SANGIOVESE-CANAIOLO-COLORINO TEMPERATURE Serve at about 18/20 degrees. ALCOHOL: 14,0% untapped 1 hour before ALCOHOL: 14,0% BEST SERVED WITH Dishes based on red BEST SERVED WITH Grilled meat dishes, pasta VOLAGING: 03 MONTHS OAK BARRELS VOLAGING: STEEL+OAK BARRELS meat, grilled meat, with meat sauce, risott SIZE: 0,75 Lt SIZE: 0,75 Lt

PRIMITIVO Metal Edition SAUVIGNON Metal Edition

NAME Palazzo del Vignola Metal Edition NAME Palazzo del Vignola Metal Edition AGING 2013 TYPE Sauvignon TYPE IGP Puglia GRAPE Sauvignon 100% GRAPE 100& Primitivo ALCOHOL 12% Vol ALCOHOL 13,5% Vol. REGION Veneto REGION Puglia YEALD 55 quintals per hectare YEALD 50 quintals per hectare HARVEST Hand-picked into crates of 20 kg. HARVEST Hand-picked into crates of 20 kg. VINIFICATION After a soft pressing grapes VINIFICATION Soft pressing preceded by are destemmed and pumped over, destemming and selection of grapes and seeds. vinifiction with maceration in stainless Separate vinifiction with 10 days of maceration steel vats for 12 days at controlled on the skins in stainless steel vats at controlled temperature. temperature. Wine is blended at the end of AGING In iron for about 6 months. malolactic fermentation.

AGING In oak barrels of 225 litres MATURATION For at least 6 months in a bottle. for about 8 months.

MATURATION For at least 6 months in bottle. CHARACTERISTICS White with greenish NAME: PRIMITIVO NAME: SAUVIGNON refletions, bouquet of exotic fruit, mango, CHARACTERISTICS Ruby red with purple papaya, pineapple, crystallised fruits. Very refletions, fruity and spicy, with good acidity, TYPE: SAUVIGNON DOC TYPE: PRIMITIVO I.G.P. persistent, excellent acidity. TYPE: RED STILL intensity and body. Interesting tannic texture. TYPE: WHITE STILL Vinaceous hints of red berries. TEMPERATURE Serve at about CLOSURE: NATURAL CORK CLOSURE: NATURAL CORK 8/10 degrees. TEMPERATURE Serve at about 20 degrees GRAPE: 100% PRIMITIVO untapped 1 hour before GRAPE: SAUVIGNON BEST SERVED WITH Fish dishes, appetizers,

ALCOHOL: 12,0% aperitifs, white meat and fis ALCOHOL: 13,5% BEST SERVED WITH Grilled meat dishes, pasta

VOLAGING: 08 MONTHS OAK BARRELS with meat sauce, risotti VOLAGING: STEEL SIZE: 0,75 Lt SIZE: 0,75 Lt

PINOT CHARDONNAY EXTRA DRY Metal Edition

NAME Palazzo del Vignola Metal Edition

AGING 2014

TYPE Spumante (Sparkling wine)

GRAPE Pinot Nero-Chardonnay

ALCOHOL 11,0% Vol

REGION Valtrebbia

YEALD 55 quintals per hectare

HARVEST Hand-picked into crates of 20 kg.

VINIFICATION Soft pressing in press, vinifiction in white without maceration on the skins in stainless steel vats at controlled temperature below 18 degrees.

AGING Stainless steel for 6 months.

MATURATION For at least 3 months in a bottle.

CHARACTERISTICS White brilliant NAME: PINOT CHARDONNAY EXTRA DRY sparkling wine (spumante), soft bouquet of fresh fruit with spicy vanilla flvours, TYPE: PINOT CHARDONNAY great acidity and persistence in the TYPE: SPARKLING WHITE mouth, perlage very fine and pesistent CLOSURE: NATURAL CORK (tiny bubbles).

GRAPE: PINOT NERO CHARDONNAY TEMPERATURE Serve at about 2/5 degrees. ALCOHOL: 11,0% BEST SERVED WITH Fish dishes, starters, VOLAGING: 06 MONTHS IRON fried meat, appetizers, aperitifs, white meat and pasta. Products distributed by: IMEDHIA GESTIONI SRL Via Verdi, 46/A - 29121 (Italy) - www.villaoppi.com for OFFICINA GASTRONOMICA SRL Via Funo, 41 - 40050 Funo di Argelato (BO) Italy Ph. +39 051 864942 - www.lamborghini-lounge.com

Under license of : TONINO LAMBORGHINI SPA Ph. +39 051 862628 - www.lamborghini.it