COMPAGNIA DEL VINO Production and distribution since 1997

COMPAGNIA DEL VINO production and distribution since1997

1 COMPAGNIA DEL VINO Production and distribution since 1997

In 2017 we celebrated 20 years of activity; twenty years during which we have told stories of , men and passions, stories of rich and generous but also of heroic, sustainable, sometimes legendary .

We have grown together with our partners continuing to select only excellences, we have expanded our sales network and kept alive the care in relations with customers, constantly working on vocational training, modernization of logistics points and attention to the environment.

Since 1997 we have grown up with our customers for a story that seems to have just begun

2 COMPAGNIA DEL VINO Production and distribution since 1997

COMPANIES

ITALY Castello di Fosini Col de’ Salici Grillesino Villa S.Andrea

FOR ITALIAN MARKET ONLY

ITALY Tenuta di Biserno Campo di Sasso

FRANCE Alsazia Famille Hugel

Champagne Jean Pierre Marniquet Pol Roger

NEW ZELAND Mount Nelson Ram’s Hill

HUNGARY Baron Bornemisza

3 COMPAGNIA DEL VINO Production and distribution since 1997

50% NOTARI

50% ANTINORI

Compagnia del Vino was founded in 1997 with the aim of Marniquet – a small producer Recoltant Manipulant join to CDV producing and distributing wines of innovative conception portfolio. But that was only the beginning: today we are the sole and high quality standards. Born from an idea of Giancarlo exclusive distributor IN ITALY of some of the most prestiogeous Notari, “CDV” counts two partners: the Notari Family and the wines in the world such as the wines created by one of the Marchesi Antinori SPA which since the beginning trusted the most influential and talented personalities of the contemporary project allowing the start-up. It all started with , the oenological world, Lodovico Antinori who enchanted experts and brand was Col de’ Salici. We were among the first in investing enthusiasts with the productions in the Biserno estates, Campo on this variety, combining a production according to the most di Sasso, Mount Nelson in New Zeland and Baron Bornemisza strict criteria, to the idea of an elegant, refined and prestigious in Hungary. Always from Tuscany, from the metalliferous Hills, packaging capable of transmitting the idea still today at the base cultivated in an incredibly lush, rich and uncontaminated area of our Prosecco: quality. like the Natural Reserve of Coronate and Fosini, we represent the Castello di Fosini , producing two extraordinary 1999 is a crucial year: enriched by the experience gained in wines, a and a of great personality. California and Australia as an oenologist Saverio Notari joined In 2015 we introduced two brands among the most important in to his father Giancarlo and still today he leads the company with the support of the technical staff of the Marchesi Antinori. 1999 the world in their respective categories: Pol Roger is also the year in which the dream of producing still wines is and Famille Hugel, both belonging to the realized with the acquisition of 18 hectares in Maremma, (south association that brings together the 12 most prestigious and TUscany) an area in those years, still with an unexpressed influential dynasties in the world. In 2017 the company potential. The winery was named Grillesino, strongly oriented bought its own warehouse in the Chianti area. Thanks to this towards the enhancement of the autochthonous grapes and in move we have come into closer contact with one of the most particular in the production of Morellino di Scansano DOCG. In prestigious Chianti realities: Villa S.Andrea Chianti 2009, Giancarlo and Saverio’s great passion for Champagne, Classico, which since 2018 is part of our offer.The varied range lead them to embark on a journey to that region,to select wines of high-end wines and the integrity in our work have been our for a small, exigent parcel consumers: Champagne Jean Pierre daily goal for twenty years.

4 S P A R K L I N G COMPAGNIA DEL VINO Production and distribution since 1997

COL DE’ SALICI

Located in (TV) the Col de grapes are selected only from the best ‘Salici brand was born together with Compagnia production areas in the DOC and DOCG del Vino, in 1997. The decision to start our own to be then vinified with partial history with Prosecco, comes from a vision, that cryomaceration and bottled every 40 days in of the founder Gaincarlo Notari , which was able to isobaric mode, with very low doses of CO2 (4bar). predict 20 years earlier, what would become one of Col dé Salici produces wines only in the sparkling the symbols in the world for the Italian life style: version: dry, Brut, Extra dry and Extra Brut obtained PROSECCO. What was lacking in the market at the exclusively from the Glera variety; our DOCGs are time, was perhaps a company focused exclusively all . on quality production: the Prosecco from Completing the line are two Prosecco DOC, for an Compagnia del vino had to offer something more. easier drinking and a Rosé, made from Glera and It was thought of a refined packaging that refers to the precious bottles used for the best champagne Raboso del Piave grapes. and to a production-philosophy that required With a production that does not deliberately exceed vinification only from the best grapes and frequent the 700,000 bottles, we have always been a leader bottling. For these reasons, today as then, the in the market of excellence and our wines remain Prosecco Col de’ Salici is always at its full potential faithful to the motivations that have given rise to for effervescence, freshness and aromas. our adventure.

6 COMPAGNIA DEL VINO Production and distribution since 1997

PROSECCO SUPERIORE VALDOBBIADENE VALDOBBIADENE VINO SPUMANTE DI CARTIZZE PROSECCO SUPERIORE PROSECCO SUPERIORE ROSÉ DE’ SALICI DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE SPUMANTE BRUT CONTROLLATA E GARANTITA CONTROLLATA E GARANTITA CONTROLLATA E GARANTITA Dry Extra Dry Brut Brut Charmat Charmat Charmat Charmat 100% Glera 100% Glera 100% Glera Glera, Raboso del Piave

Only the best grapes are selected for the takes place immediately after Pressing takes place immediately after After the picking, bunches are stripped production of our Cartizze. After harve- the grapes - harvested by hand - are mo- the grapes -harvested by hand - are mo- and slightly pressed so that only the sting, the grapes are soft pressed; the ved to the winery. The 30% of the grapes ved to the winery. The turbid must is left freerun juice from the heart of the ber- must obtained is then kept at a constant comes from a top selected , we to rest in steel tanks (5-10°C). The liquid ry is extracted. The vinification occurs temperature of 18-20 ° C for about 12 keep them at 6 °C for 12 hours (crioma- part is fermented separately in steel tanks as a rosé with at controlled hours. The liquid part of each lot - coming ceration) before pressing (separately from at a constant temperature of 18-20 °C and temperatures (less than 10°C) for 12-24 from different plots - is fermented separa- the rest). lasts for about 15 - 20 days. Subsequent- hours to obtain a must with the right tely for about 15 - 20 days. After a careful Grapes coming from a single are ly, the cuvèe Brut is made (using a variable colour intensity (pomegranate red) but tasting tanks are assembled. Considered usually vinified together and the wine percentage of criomacerated wine). without astringent notes. as the jewel of our production, the nose is kept separate in different lots. After a Strawyellow with greenish reflections, it After brief natural decanting, the cle- shows fruity notes of yellow apple and careful tasting, the different vattings are is well fruity, with hints of apple. It shows arest must is decanted and starts fer- floral wisteria and acacia in bloom. On the assembled so as to achieve a perfect ba- a vibrant acid note and an intense mousse menting at a controlled temperature palate the wine is incredibly harmonious lance of all the components. and a fine and persistent perlage. under 18°C. low temperature, helps to with a good acidity that gives freshness. keep the single varieties characteristic bouquets intact.

Residual sugar: 14 g/l. Residual sugar: 22 g/l. Available formats: 375 ml / 750 ml Residual sugar: 9 g/l. Residual sugar: 9 g/l. Available formats: 750 ml 1500 ml / 3000 ml Available formats: 750 ml Available formats: 750 ml 7 COMPAGNIA DEL VINO Production and distribution since 1997

PROSECCO DOC PROSECCO DOC ASOLO PROSECCO EXTRA DRY BRUT SUPERIORE DOCG DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE CONTROLLATA CONTROLLATA CONTROLLATA E GARANTITA Extra Dry Brut Extra Brut Charmat Charmat Charmat 100% Glera 90% Glera, 10% Pinot Grigio 100% Glera

Pressing takes place immediately Pressing takes place immediately after Only the best grapes from Colli Asolani are after the grapes are harvested by hand the grapes are harvested by hand andga- selected for the production of our ASO- andgathered from the various vineyards. thered from the various vineyards. After LO EXTRA BRUT. After soft pressing the After a soft pressing process the a soft pressing process the fermentation grapes are subjected to the classic white fermentation occurs inside steel vats (at occurs inside steel vats (at controlled vinification with primary fermentation of controlled temperature) where selected temperature) where selected yeasts are the must in stainless steel at controlled yeasts are added. Bottling is isobaric added. Bottling is isobaric (under pres- temperature. The second fermentation (under pressure) with low amounts of sure) with low amounts of SO2. After 30- has a duration of at least 2 months, until SO2. After 30-40 days,the wine is ready 40 days,the wine is ready to be released the pressure of 5 bar is reached; bottling to be released to market.Excellent as an to market. Excellent as an aperitif, it is a is isobaric with low doses of SO2. Straw aperitif, it is a commendable choice for commendable choice for the entire meal yellow in color, remarcable perlage. The the entire meal and matches particularly and matches particularly well with risotto, taste is frank, dry and well flavoured with well with risotto, vegetables in season, vegetables in season, fried food hints of golden apple. Mineral finish. fried food in general and fish-based courses.

Residual sugar: 14 g/l. Residual sugar: 9 g/l. Residual sugar: 3 g/l. Available formats: 750 ml Available formats: 750 ml Available formats: 750 ml 8 W I N E S COMPAGNIA DEL VINO Production and distribution since 1997

GRILLESINO TOSCANA, MAREMMA

In 1999, Compagnia del Vino expanded its variety (especially for and Cabernet) in presence in Tuscany purchasing an estate of relation to climate and to soil of this captivating about 20 hectares in one of the zones with a wine-growing area of Tuscany. Today we are long wine tradition and an enormous margin of focused on 3 different variety for reds: Sangiovese, improvement: the Maremma. This estate, located and Ciliegiolo to produce our in the municipality of Magliano in Toscana, was Morellino di Scansano DOCG, Morellino di Scansano named Grillesino (tanks to the river Grillese that Riserva DOCG and Ceccante, a “Toscana IGT” flows in proximity of the Estate) and is focused on from Cabernet that - beyond the autochthonous the production of Morellino di Scansano, the only ones like the Sangiovese and Ciliegiolo - can be Tuscan DOCG– together with Brunello di Montalcino considered the ultimate expressions of our . – that can be produced only using Sangiovese in All our wines are vinified with modern technology pureness. Thanks to our collaboration with the and does not undergo to any filtration treatment Faculty of Agriculture of the Florence University to keep unchanged and exalt the characteristics of and the institute of enologie de Bordeaux, we the grapes. The Estate reaches totay an extension identified the agricultural techniques more suitable of around 40 hectares and the total production is to the characteristics and to the needs of any single 220.00 bottles per year.

10 COMPAGNIA DEL VINO Production and distribution since 1997

CECCANTE RISERVA BATTIFERRO NACCHERO MAREMMA TOSCANA MORELLINO DI SCANSANO MORELLINO DI SCANSANO TOSCANA DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE DENOMINAZIONE DI ORIGINE INDICAZIONE GEOGRAFICA CONTROLLATA CONTROLLATA E GARANTITA CONTROLLATA E GARANTITA TIPICA

100% Cabernet Sauvignon 100% Sangiovese 90% Sangiovese; 100% Ciliegiolo 10% Cabernet Sauvignon

“Ceccante” is the name of a Hero from Made using Sangiovese as a single Grapes are harvested by hand during the This grape variety of Spanish origin an ancient story related to popular varietal, scrupulously selected in the second half of September. After a soft has been grown for almost 170 years tradition of Tuscan story tellers. After de- two vineyards. Following alcoholic pressing, grapes are vinified in stainless in Maremma, where it has found a stemming and soft crushing, Cabernet fermentation, the wine is placed in one or steel. Maceration takes place for 20 days particularly congenial habitat. The Sauvgnon did a maceration in stainless two year-old Allier and Tronçais barriques with several pump overs to get soft and name derives from its intense colour steel vats for 15-20 days, at a maximum where it is left to evolve for a period ranging complex tannins. It remains in stainless and typical aroma, redolent of ripe temperature of 30°C. Than the wine was from 15 to 18 months, depending on the steel for 10 months, then, it is bottled cherries. After a period of refinement moved into new 225L barriques (Alliers, vintage. After this it is refined in the bottle without filtering to enhance freshness in vats, it is bottled without filtering Tronçais and American ) where and released for sale after a total of 26 and fruity taste. We make our Morellino so that it can develop to the best was completed months. The result is an aristocratic wine fresh and welcoming, with immediately its characteristics of freshness and by the end of the year. The wine was then of great structure, while at the same time enjoyable, soft, cherry/ berry fruit. fragrance and its delightful perfume of racked and replaced in barriques where it mellow, elegant and of excellent ageing. cherries and ripe fruit. We recommend aged for about 16-18 months after which serving cool at a temperature of 12°C. it was bottled. No filtration done.

Available formats: 750 ml / 1500 ml Available formats: 750 ml / 1500 ml Available formats: 375 ml / 750 ml 3000 ml / 9000 ml 3000 ml 1500 ml / 3000 ml Available formats: 750 ml 11 COMPAGNIA DEL VINO Production and distribution since 1997

VERMENTINO BOMARZO TEGOLO TOSCANA TOSCANA COSTA TOSCANA VIOGNIER INDICAZIONE GEOGRAFICA INDICAZIONE GEOGRAFICA INDICAZIONE GEOGRAFICA TIPICA TIPICA TIPICA

100% Vermentino 100% Sangiovese Vendemmia tardiva 100% Viognier

Harvest is by hand and takes place early The grapes were delicately de-stemmed, Grapes are picked by hand and than in the morning. Once in the cellar, grapes softly pressed than transferred to undergo bunches are arranged on mats of straw in are delicately de-stemmed, crushed and a short maceration of about 3-5 hours at the shade for about 60 days. This ensures pressed in a soft way. The must is than low temperatures so to get a must rich good aeration, which allows the grapes transferred to stainless steel tanks where in aromatics. The alcoholic fermentation to dry naturally. Once the whished sugar the alcoholic fermentation took place at a takes place at a controller temperature of content is reached, the dried grapes are temperature of 16 ° C. After 4 months of about 16 °C. The color recalls the almost soft pressed and after solid particles have rest in the cellar,the wine is bottled. ripe Pomegranate with intense scent of settled, the juice is transferred to small Straw yellow with greenish reflections, it cherry and raspberry. On the palate it barrel. Perfect pairing with all the crumbly shows aromas reminiscent of citrus and is fresh and balanced, with a fruity and cakes of the italian tradition as a plum’ candied fruit. Good freshness and mineral persistent aftertaste. Medium-bodied Crostata or “Cantuccini” the typical component which give the wine sapidity rosé perfect with seafood salads, sheep’s biscuits from Tuscany. and persistence. cheese but also with stronger flavors such as saffron, olives or the typically Mediterranean Nicoise salad.

Available formats: 750 ml Available formats: 750 ml / 1500 ml Available formats: 500 ml 12 COMPAGNIA DEL VINO Production and distribution since 1997

CASTELLO DI FOSINI PARCO NATURALE CORNATE E FOSINI

Castello di Fosini is an estonishing Estate, in the Together with the Florence University Agrarian middle of an enchanted area. The winemaking Department, a project oriented towards the study development of the company began in 2007 with of the area and the individuation of the works to be a micro-environmental and pedologic study of carried out to consolidate stability. The preparation of the soils for planting of the first six hectares of the soils where trees were not growing where the vineyard required over seven months of work. vineyards that exist today could be planted. These factors oriented the choice of international grape “The first memories of Fosini go back to 1955. varieties like Sauvignon Blanc and Pinot Noir. The (...)Those days our passion was hunting, that’s why first vine was planted in the areas characterised by a we often went to this wonderful estate (...)because great difference in day and nighttime temperatures. it was a special area made for that purpose, and Instead the other grape variety with a black berry was rich with game, famous at the time. Going there grown in the more sheltered cooler areas during the was like a dream because of how beautiful the places were, and because of the castle, and it had summer months.The soils being studied had been an extraordinary charm on those rocks, over those abandoned for over forty years and characterised precipitous gorges. (...) by great compactness and a total absence of water Piero Antinori regulation.

13 COMPAGNIA DEL VINO Production and distribution since 1997

RIPA DI BRENNA PINOT NERO SAUVIGNON BLANC PINOT NERO TOSCANA TOSCANA TOSCANA INDICAZIONE GEOGRAFICA INDICAZIONE GEOGRAFICA INDICAZIONE GEOGRAFICA TIPICA TIPICA TIPICA

100% Pinot Nero 100% Pinot Nero 100% Sauvignon Blanc

This is the best wine form our vines and Grapes were hand-picked and immediately Grapes were hand-picked and immediately probably PInot Nero from the whole area. chilled in a refrigerated truck at 6°C. This chilled in a refrigerated truck at 6°C. This Selection starts on plants and is made on process ensured the grapes reached the process ensured the grapes reached the sigle grapes. is by end and goes winery perfectly intact and were at the ideal winery perfectly intact and were at the ideal from mid sptember to early october. After temperature to be worked, so as to maintain temperature to be worked so as to maintain de-stemming and partial crushing, the the characteristics of the grape variety. After the characteristics of the grape variety. grapes were moved into stainless steel, de-stemming and partial crushing, the After de-stemming and partial crushing, the truncated conical vats. Maceration lasted grapes were moved into stainless steel, must obtained was kept at 10 °C for about about 18 days with temperatures never truncated conical vats. Maceration lasted 24h to thus favour the settling. Afterwards, rising above 26 °C. During this period, the about 18 days with temperatures never it was poured into temperature-controlled alcoholic fermentation of the wine was also rising above 26 °C. During this period, the stainless steel vats, where alcoholic completed and the wine obtained was then alcoholic fermentation of the wine was also fermentation took place at temperatures poured into barriques where, by the end completed and the wine obtained was then not exceeding 18 °C. After fermentation, the of the year, it also completed malolactic poured into barriques where, by the end wine was kept at 10°C until it was bottled, fermentation. only the best barriques are of the year, it also completed malolactic so as to preserve the aromatic fragrance of used to produce our Ripa di Brenna. fermentation. After ageing for 10 months, the grape variety. Ageing: barrique 12 months; bottle, 6. the best barriques were put together and Available on reservation. the wine obtained was bottled immediately.

Available formats: 750 ml Available formats: 750 ml Available formats: 750 ml 14 COMPAGNIA DEL VINO Production and distribution since 1997

VILLA S.ANDREA SAN CASCIANO VAL DI PESA (FI)

Villa S. Andrea is located in the heart of Tuscany, The wine estate takes its name from the church between the provinces of Florence and Siena. It dedicated to Saint Andrea, and dominates the hill. covers over 600 hectares in the Chianti Classico From its highest point following the contours of the region and it has the ancient village of Fabbrica at land, we see unfolding the other buildings and the its center. In the village there is a church dedicated old cellars, entirely dug into the hill and arranged to Saint Andrea, the aging wine cellars and a villa. in parallel rows. Here the wine, held in obscure Around the village there are 50 hectares of vineyards silence, gently ages in oak casks and barriques. with the best possible sun exposure, located at VIlla S.Andrea CHianti Classico, is a gem on the about 250 m above sea level. In addition you can Chianti Classico area. find olive groves in the surrounding hills from which we produce our olive oil; and arable land where a variety of seasonal crops are grown. Some of these areas are irrigated with water coming from the two large lakes that belong to Villa S. Andrea. The property is part of the wildlife and hunting company Villa Sant’Andrea “Fabbrica - Santa Cristina”.

15 COMPAGNIA DEL VINO Production and distribution since 1997

VILLA S.ANDREA VILLA S.ANDREA CHIANTI CLASSICO RISERVA DENOMINAZIONE DI ORIGINE CHIANTI CLASSICO CONTROLLATA E GARANTITA DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA

80% Sangiovese, 10 , 80% Sangiovese, 20%Merlot 10%Cabernet Sauvignon

The vineyards that produce this wine are After removing the stalks, berries are locatedin the Chianti Classico territory, pressed and subjected to fermentation at on hills 250/300 m high above sea level, a temperature of 26- 28°C. with the best exposition to the south This operation is followed by a delicate and situated on grounds rich in galestro maceration of 20-30 days, in order to (plastic clay-soil). Vines are typically extract the highest possible amount of spurpruned and their production per plant polyphenolic substances, which give the is very reduced, with the aim of obtaining wine endowment of color and body. To a grape and a wine with very evident and further enhance these characteristics, this typical enological features. Grapes are Chianti Classico undergoes a minimum collected only by hand, vinification takes ageing period of 18 months French oak place, at a controlled temperature followed barrels. by a long maceration, in order to obtain Rest in bottle: 1 year. a wine with an endowment of color and structure; this makes the wine suitable for a maturation of 12 months in 35 hl barrels, made of French oak.

Available formats: 750 ml / 1500 ml Available formats: 750 ml 3000 ml 16 COMPAGNIA DEL VINO Production and distribution since 1997

F O R N A T I O N A L D I S T R I B U T I O N O N L Y

17 COMPAGNIA DEL VINO Production and distribution since 1997

FAMILLE HUGEL TENUTA DI BISERNO CAMPO DI SASSO CHAMPAGNE JEAN PIERRE CHAMPAGNE ALSACE MARNIQUET POL ROGER

The first traces of the Hugel Lodovico Antinori discovered Campo di Sasso is a project from The story of the Maison Distinction and elegance, this family in Alsace can be traced the property which would Marchese Lodovico Antinori: Marniquet starts in 1929, when is Pol Roger style. Founded in back to 1639 century; still today, become Tenuta di Biserno back formed by three different plots Pierre Coutelas -grandfather of 1849, the House cellars extends almost all the “Hugel” cellars are in 1995, whilst researching land of vineyards west of the road Jean Pierre Marniquet- started to 7 km in the chalk below the situated belowwell-preserved suitable for extending Ornellaia. that joins Bibbona to Bolgheri on to produce grapes for reknowed city and are among the coolest XVIth century buildings. Each What he saw excited him but the lower elevation, CDS soil is Maison. The decision to launch and deepest in the region, wine is supervised by individual he recognised that the geology basically more sandy enjoying a its own brand takes place years contributing no doubt to the members of the family at every and geography were markedly warmer climate during summer later, in 1974, when the young excellent, persistent mousse of stage of its development. different from those of Ornellaia, months. These conditions are Pierre understood to be not only small bubbles which distinguish After bottling, it is cellared for at much hillier and stonier. This ideal for growing , which a talented winemaker but mostly all Pol Roger . It least two years on average, and would have to be a separate accounts for 34% of the blend of one of the few privileged to own is not surprising therefore that is labelled just before despatch, project. In the event, freed from Insoglio del Cinghiale; flagship vineyards in one of the most Winston Churchill and the British after an ultimate quality control. Ornellaia and with an historic for this estonishing estate. suited areas for Champagne. Royal Family made Pol Roger The Hugel company enjoys a change in their relationship, Constantly straving for quality their favourite champagne. worldwide reputation. Since Lodovico entered into a technical and respect for the land, Jean 1639, Huguel in the “land of pure relationship with his brother PierreMarniquet is a brand that whites” is a reference in Alsace. Marchese Piero Antinori and naturally adopts integrated landowner Umberto Mannoni. winemaking since 1999. The Together, they decided to breathe main goal is to limit the impact of life into the potentially fabulous winemaking on the environment. BisernoEstate.

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