2 3 LANDSCAPE Charm and history

On the charming foothills, overlooking Mandranova plain, Alessandro di Camporeale Estate was built, in this ancient and enchanting land where agriculture has long been a mainstay. THE FAMILY Generations of passion

The Alessandro family’s roots are very old, steeped in history. With three brothers’ commitment and energy, Rosolino, Antonino and Natale, supported by their children Anna, Benedetto and Benedetto, their production model is based in the vineyard and in the good winemaking practices. They continue developing and improving their full-bodied wines, which are also delicate, refined and well-balanced, born between rows of vines and the passion of those who work the land.

Alessandro di Camporeale Estate is a company in which each new generation rediscovers his own identity, sharing a production philosophy rooted in family history. The three Alessandro cousins are the company’s future, renewing and forging ahead with passion and promise. Anna, Head of Administration and Wine tourism, Benedetto, the winemaker, who follows the entire production process, and Benedetto, the family company’s Marketing Manager.

These are the new human resources perpetuating the company, which has become a symbol of excellence in an area renowned for wine making. THE VINEYARDS Meticulous care

Out a total of 50 hectares, 40 hectares of vineyards are spre- ad out over an area that benefits from a mild, semidry climate, between 400 and 600 meters above sea level, with significant variations between day and night. In addition, 2 hectares have been set aside for the production of olive oil. It is in this fertile clay and limestone-based soil that the Alessandro family aims to enhance native grape varieties, such as Nero d’Avola, Catarratto and Grillo and international ones like Syrah and Sauvignon Blanc, well-adapted in Camporeale area. All work in the vineyard is done by hand, following organic farming principles and making use of small but important mea- sures: roses, precious sentinels warning of fungus attacks; green manure, to promote soil fertility and protect it from erosion; and measures to support biodiversity, such as planting hedges and shrubs near the rows of vines to promote the establishment of many precious organisms which combat parasites.

Tradition, experience and a deep knowledge of the land and vineyards are the cardinal rules of Alessandro di Camporeale in safeguarding the values of the Company and in producing quality products. THE WINERY Refinement and maturation

Here Benedetto makes wine from grapes coming exclusively from the family estate, reinterpreting Sicilian wine traditions through modern technology; enhancing the organoleptic characteristics of the grapes to produce expressions of an extraordinary territory.

Built in 2000, the winery is equipped with automated temperature and humidity control, ideal for refining and maturing wines.

French oak tonneaux are used in the production of Syrah: the wine stays first in the casks for about 12 months and then in bottles for another 6 months, always at a constant temperature of 18°C. Sauvignon Blanc, Catarratto, Grillo and Nero d’Avola, remain in steel tanks for 6 months, followed by additional months in bottles. WINES AND OLIVE OIL ---

Among these hills, experience and attention to the environment gives life to elegant wines with a distinct personality. BENEDÈ | Catarratto ---

“Catarratto” is one of the oldest native Colour | bright straw yellow grape variety in . Widely cultivated in the western region of the island, it is Aroma | soft and perfumed notes of almond, white peach, one of the leading Sicilian white grape orange blossom and citrus create a refined and inviting bouquet varieties today. Taste | freshness, softness and elegance are the main A very drinkable wine with persuasive and characteristics of this generous and pleasingly complex wine, with enjoyable flavors and a crunchy fruit taste. uncommon qualities of long-lasting liveliness Benedè is a traditional wine, invaluable proof of Catarratto grapes, that have been cultivated in Sicily for a long time. Soil composition | hilly, loamy sand Altitude | 420 meters above sea level Age of vines | 1990, 2000, 2010 Produced area | Contrada Mandranova and Contrada Macellarotto in the Camporeale countryside Training system | espalier training with Guyot pruning WINE TYPE white - DOC Sicilia - BIO GRAPE VARIETY 100% Catarratto Comune and Extra Lucido No. of vines/hectare | 3.500 ALCOHOL CONTENT 12,5% ABV Yield/hectare | 8.0 tonnes Harvest period | second week of September with manual harvest and grape selection Crushing | the grapes are destemmed and cooled, then softly crushed in FOOD PAIRING excellent with seafood appetizers, absence of oxygen grilled king prawns and scampi. Alcoholic fermentation | 15 days, in steel tanks, at low temperature (14 - 15 °C) Ageing | 6 months in steel tanks on the fine lees at constant temperature (10 - 12 °C) Bottle ageing | 2 months at controlled temperature (18 ºC) SERVING TEMPERATURE 10 - 12°C SUGGESTED GLASS medium size tulip-shaped glass to fully enjoy the bouquet. DONNATÀ | Nero d’Avola ---

The young and thriving Nero d’Avola vineyards, planted in 2000 using an espalier Colour | dark ruby red with lively and bright hues. training system, are lying on clay soils, rich in limestone and potassium. Aroma | it is an aromatic and distinct wine, where fragrant and wholesome notes of blackberry, cherry, Mediterranean shrubs, Produced from the most important Sicilian nutmeg and chocolate vie with each other. red grape, Donnatà has a strong and complex personality, which generously Taste | intense, lively and with character; Donnatá is soft yet expresses its origins by being a very pulsating and extremely pleasant to drink. Harmonious, silky and with enjoyable and well-balanced wine. enduring determination.

Soil composition | hilly, clay and sandy Altitude | 350 and 450 meters above sea level Age of vines | 2000, 2006 Produced area | Contrada Mandranova and Contrada in the WINE TYPE red - DOC Sicilia - BIO Camporeale countryside GRAPE VARIETY 100% Nero D’Avola Training system | espalier training with spurred cordon pruning ALCOHOL CONTENT 14% ABV No. of vines/hectare | 4.400 Yield/hectare | 8.0 tonnes Harvest period | second week of September with manual harvest and grape selection Maceration | 12 days in a temperature-controlled environment FOOD PAIRING divine with the Palermitan anelletti al forno (oven-cooked, ring-shaped pasta) Alcoholic fermentation | 7 days in steel tanks (23 - 26 °C) or red-finned tuna. Malolactic fermentation | fully carried out in stainless steel tanks with indigenous lactic bacteria Ageing | 6 months in steel tanks; a little part of the mass remains 6 months in big oak cask Bottle ageing | 10 months at controlled temperature (18 ºC) SERVING TEMPERATURE 16°C SUGGESTED GLASS medium slightly paunchy glass. GRILLO | Vigna di Mandranova ---

From our Grillo vineyards on the Mandranova Estate comes a wine of extraordinary freshness and balance, captivating interpretation of one the most Colour | straw yellow with bright green reflections. famous vine of Sicilian oenology. Aroma | overwhelming and impactful with its fresh notes of A very fresh and aromatic wine, coming from grapefruit, papaya, mango, passion fruit well balanced one of the most renowned grape of the island by the most delicate notes of white peach and elderflower. perfectly adapted to the Contrada Mandranova’s microclimate. Its tropical and citrusy notes, Taste | The strong mineral entry, almost salty, evolves into a cleverly enhanced by the work in the vineyard powerful, long and well-balanced sweet final. are combined to a long and mineral finish. Soil composition | hilly, mainly clay with medium presence of stones Altitude | 450 meters above sea level Age of vines | 2009 WINE TYPE white - DOC Sicilia - BIO Produced area | Contrada Mandranova in the Camporeale countryside GRAPE VARIETY 100% Grillo ALCOHOL CONTENT 13% ABV Training system | espalier training with Guyot pruning No. of vines/hectare | 4.000 Yield/hectare | 7.0 tonnes Harvest period | second week of August with manual harvest and grape selection FOOD PAIRING matchless with risotto with artichokes, with red mullet fillets or swordfish rolls. Crushing | the grapes are destemmed and cooled, then softly crushed in absence of oxygen Alcoholic fermentation | 15 days, in steel tanks, at low temperature (14 - 15 °C) Ageing | in steel tanks, 6 months on the fine lees at 10 - 12 °C SERVING TEMPERATURE 10 - 12 °C Bottle ageing | 2 months at controlled temperature (18 ºC) SUGGESTED GLASS medium size tulip-shaped glass to fully enjoy the bouquet. CATARRATTO | Vigna di Mandranova ---

In the most ancient vineyards of the estate, at an altitude of nearly six hundred meters above sea level, Colour | straw yellow with bright green reflections. Catarratto reveals its full potential in one of its highest expressions. Aroma | the fruity and floral bouquet, with hints of white flowers, lemon peel and green apple is complemented by a spicy and mineral Masterly mix between the potential finish, in which emerge notes of white pepper and flint. of grape variety and peculiarities of territory, Catarratto Vigna di Mandranova is an elegant Taste | despite the large entrance and the remarkable wine, to be uncorked in special moments. structure, the high acidity makes it extremely balanced and upright Seductive and harmonious in its fruity striking in its persistence. and floral bouquet, it will pleasantly surprise you with its spicy and mineral ending. Soil composition | hilly, sandy with medium presence of stones Altitude | 580 meters above sea level Age of vines | 1988 WINE TYPE white - DOC Sicilia - BIO Produced area | Contrada Mandranova in the Camporeale countryside GRAPE VARIETY 100% Catarratto Extra Lucido Training system | espalier training with Guyot pruning ALCOHOL CONTENT 13% ABV No. of vines/hectare | 4.000 Yield/hectare | 7.0 tonnes Harvest period | first week of September with manual harvest and grape FOOD PAIRING incomparable with spaghetti ai ricci selection di mare (sea urchins) Crushing | the grapes are destemmed and cooled, then softly crushed in absence of oxygen Alcoholic fermentation | 15 days, in steel tanks, at low temperature (14 - 15 °C) SERVING TEMPERATURE 10 - 12 °C Ageing | in steel tanks, 8 months on the fine lees at 10-12°C, the 10% SUGGESTED GLASS medium size tulip-shaped of the mass remains 8 months in 600-liter French oak tonneaux. glass to fully enjoy the bouquet. Bottle ageing | at least 6 months at controlled temperature (18 °C) MNRL | Vigna di Mandranova ---

On the hill in which our winery rises, a vineyard of almost one hectare which face north-east lies. In this very cool and ventilated land, where the sun penetrates Colour | deep ruby red with its rays only in the first hours of the day, the Syrah grapes of MNRL () Aroma | A rich and fascinated bouquet, with notes of juniper and rhubarb Vigna di Mandranova grow vigorously. combined with china and liquorice aromas, enriched at the end with a slight smoky note and an enveloping aroma of sandalwood and incense. A refined Cru of Syrah, exclusive result of the best vintages and of the peculiarities of the Taste | despite the large entrance and the remarkable structure, the high land from which it comes. Very rich and acidity makes it extremely balanced and upright striking in its persistence. enveloping, it stands out for the impeccable balance between structure and freshness, and for its elegant and complex bouquet. Soil composition | calcareous, clay-loam with medium presence of stones A wine of great charm and personality. Altitude | 360 meters above sea level Age of vines | 1989 Production area | Contrada Mandranova in the Camporeale countryside Training system | espalier training with spurred cordon pruning

WINE TYPE red - DOC Sicilia - BIO No. of vines/hectare | 4.800 GRAPE VARIETY 100% Syrah Yield/hectare | 6.0 tonnes ALCOHOL CONTENT 14,5% ABV Harvest period | first week of September Maceration | 12 days Alcoholic fermentation | in stainless steel tanks, at 20-23°C FOOD PAIRING ideal with an appetizing Sicilian stew or a tasty sliced beef with Mediterranean herbs with selected yeasts Malolactic fermentation | fully carried out with indigenous lactic acid bacteria Ageing | 14 months in French oak tonneaux SERVING TEMPERATURE 16 - 18 °C Bottle ageing | at least 6 months in bottle at constant temperature (18°C) SUGGESTED GLASS small balloon-shaped glass, upward tapered. KAID | Sauvignon ---

Kaid Sauvignon is the perfect combination between varietal notes Colour | straw yellow with bright green reflections. and peculiarities of territory. It was born from the vineyards planted Aroma | you can smell the typical Sauvignon blanc’s aromas such as in 2004 at 450 meters above sea level, lime,passion fruit, grapefruit, wet nettle, lavender and elder flowers, in a clay and sandy soil. in addition to delicate and gentle minerals nuance

It’s an elegant and refined wine that Taste | dynamism and liveliness are the main characteristics will charm you with its inexhaustible of this wine that combines these exuberant peculiarities with a weaving and its enveloping energy. wide structure, enhancing its charm and its balanced softness. You will love its saltiness and its enjoyable finish that recalls freshly picked almonds. Soil composition | hilly, clay and sandy Altitude | 450 meters above sea level Age of vines | 2004 Produced area | Contrada Mandranova in the Camporeale countryside WINE TYPE white - DOC Sicilia - BIO Training system | espalier training with Guyot pruning GRAPE VARIETY 100% Sauvignon Blanc No. of vines/hectare | 4.000 ALCOHOL CONTENT 13% ABV Yield/hectare | 8.0 tonnes Harvest period | second week of August with manual harvest and grape selection

FOOD PAIRING excellent with seafood ravioli with Crushing | the grapes are destemmed and cooled, then softly crushed in fresh vegetables or turbot with rosemary. absence of oxygen Alcoholic fermentation | 15 days in steel tanks at controlled temperature (14 - 15 °C) Ageing | in steel tanks, 6 months on the fine lees at 10 - 12 °C Bottle ageing | 2 months at controlled temperature (18 °C) SERVING TEMPERATURE 10 - 12 °C SUGGESTED GLASS medium size tulip-shaped glass to fully enjoy the bouquet. KAID | Syrah ---

Syrah is considered the most “Sicilian” among the international vine varieties. Already implanted in 1989, in Contrada Colour | ruby red, dark and opaque with violet glints. Mandranova, it has wonderfully adapted to the local climatic conditions. Aroma | rich and elegant, with notes of black cherries, blackcurrants, cocoa, graphite, humus, roasted coffee, rhubarb, black pepper and cloves Outstanding by nature and very pleasing which create an intriguing and charming bouquet. to the palate, Kaid Syrah is a powerful and complex wine which marries exuberance, Taste | powerful, velvety and confident, Kaid is a territorial silkiness and exceptional intensity. and Mediterranean wine which seduces with its unmistakable personality, that combines its full body structure with the lively impulsiveness of its well-balanced tannin content.

Soil composition | hilly, clay, and calcareous, with high presence of stones Altitude | 400 meters above sea level WINE TYPE red - DOC Sicilia - BIO Age of vines | 1989 GRAPE VARIETY 100% Syrah Produced area | Contrada Mandranova in the Camporeale countryside ALCOHOL CONTENT 14% ABV Training system | espalier training with spurred cordon pruning No. of vines/hectare | 4.400 Yield/hectare | 6.5 tonnes Harvest period | first week of September with manual harvest and grape FOOD PAIRING remarkable with a tasty Sicilian falsomagro (stuffed meat roll with sauce) and selection braised black pig. Maceration | about 12 days at a constant temperature (10 °C) Alcoholic fermentation | about 7 days in steel tanks, at 23 - 26 °C Malolactic fermentation | fully carried out in stainless steel tanks Ageing | 12 months in French oak tonneaux SERVING TEMPERATURE 16 - 18°C Bottle ageing | 6 months in bottle at a constant temperature (18 °C) SUGGESTED GLASS small balloon-shaped glass, upward tapered. KAID | Late Harvest ---

From the superb Syrah vineyards, Alessandro’s family has only selected 1.5 hectares of land dedicated to an innovative and outstanding production. Colour | intense and deep ruby red, enriched with brilliant and lively notes. Kaid Late Harvest is the result of this entrepreneurial effort, in which tradition Aroma | an authentic kaleidoscope of soft and refined notes of and innovative wine-making have been blackcurrants, wild cherries in alcohol, plain chocolate, tobacco, cloves, combined to perfection. black pepper, Mediterranean shrubs.

Silky, harmonious, of rare elegance, Taste | slightly sweet, with a generous taste of extraordinary it fully expresses the wonderful Sicilian land. long-lasting complexity, Kaid Late Harvest is a wine which readily reveals A “pearl” that captivates for its exquisite its fine but exceptional character, making the taster fall in love with its refinement and its extraordinarily pleasant taste. innate and unparalleled qualities.

Soil composition | hilly, clay and calcareous, with medium presence of stones WINE TYPE late harvest - DOC Sicilia - BIO Altitude | 400 meters above sea level GRAPE VARIETY 100% Syrah Age of vines | 1989 ALCOHOL CONTENT 13% ABV Produced area | Contrada Mandranova in the Camporeale countryside Training system | espalier training with spurred cordon pruning No. of vines/hectare | 4.400 Yield/hectare | 3.5 tonnes FOOD PAIRING happy combination with finest Harvest period | second week of October with manual harvest and bunch dark chocolate. selection Maceration | about 8 days in a temperature-controlled environment Alcoholic fermentation | 7 days in steel tanks at 23 - 26°C, naturally stopped by cold temperatures SERVING TEMPERATURE 14 - 16 °C Ageing | 4 months in French oak tonneaux SUGGESTED GLASS small, slightly paunchy glass, Bottle ageing | 3 months at constant temperature (18 ºC) cognac style. OLIVE OIL | Extra Virgin ---

In the ancient family’s olive groves, comes a high value olive oil. It is perfumed and fruity, but not strong in acidity.

Two olive varieties are cultivated: Biancolilla and Nocellara del Belìce.

Colour | Clear, intense golden-yellow with vivid green glints.

Aroma | complex and long-lasting notes of the Mediterranean shrubs, tomato and freshly-mown grass, making it harmonious and refined.

Taste | velvety, refined and complex, with pleasant vegetable TYPOLOGIE Extra virgin olive oil BIO notes of wild cardoon, rosemary, sage and almond. Bitter and spicy, OLIVE VARIETY 50% Nocellara 50% Biancolilla well-balanced and in the right proportions, these taste nuances make TASTE medium fruity - BIO this a sublime olive oil. BOTTLE SIZE 0,500 litres

FOOD PAIRING Fish soup, marinated tuna, octopus salad, mollusc-based starters, foil-baked fish, mushroom soup, steak tartare, juicy Florentine steaks and matured cheeses. WINE TOURISM Welcome to our winery

Welcome visitors to the estate and lead them in the vineyard such as in the cellar, to discover where and how the Alessandro di Camporeale wines originate from, these are one of the salient features of company’s philosophy. Wine tourism has blossomed to meet the needs of modern buyers, ever more fascinated by innovative wine making, but yet rooted in tradition. In this corner of authentic Sicilian hospitality, several activities have been launched to lead our guests into the world of high quality wine making: from guided tours, in which we explain growing techniques and production methods, to different wine tasting proposals and events such as Cantine Aperte (Open Cellars), the Italian Wine Tourism Movement event, set on May and November.

Moreover, on August 10th of each year, Alessandro’s family celebrates a year of work turned to the production of high quality wines, before the new harvest season; it’s Kaid sotto le stelle (Kaid under the stars): in a magical night ,under the starry sky of San Lorenzo, music meets wine, food and art to create a dreamy atmosphere which lights up our guests’ faces. COME TO VISIT US

From SS 624 Palermo-Sciacca freeway. Exit at Camporeale-. SP 20.

From Falcone and Borsellino Airport A-29 highway towards Trapani. Exit at . SP 2 up to San Cipirello. SS 624 Palermo-Sciacca freeway, exit to Camporeale-San Cipirello. SP 20.

From Trapani-Birgi Airport A-29 highway towards Mazara del Vallo. Exit at Gallitello. SP 46 up to Camporeale.

GPS Coordinates 37°53’35.9’’N 13°06’50.5”E 37.893306, 13.114028

Contrada Mandranova, Camporeale - 90043 Palermo - CONTACT US

Alessandro di Camporeale Contrada Mandranova, Camporeale 90043 Palermo - ITALY Tel +39 (0)924 37038 [email protected]

Production / Winemaker | Benedetto Alessandro [email protected] m: +39 339 3400911

Wine Tourism and Administration | Anna Alessandro [email protected] m: +39 380 6839492

Marketing | Benedetto Alessandro [email protected] m: +39 320 3532802

alessandrodicamporeale.it