CATALOG Who We Are

We are a recently established Consortium of Italian Winemakers.

We are a group of friends that are sharing the same ideology of work and life, believing together in natural preservation of culture and in people’s relationships.

Concerning productive terms, we do not use nothing a part grape.

We principally want to develop a free, personal interpretation of our land and wine, having a very direct to the roots, concept of terroir.

All together we are elaborating in Germany a new system of distri- bution and communication, directly managed by ourselves, the winemakers, supporting with a direct participation, specific, local realities, like restaurants and wine bars.

The general system, built up by the Consortium, will be characterized by lower, shared costs of management for us, combined with very com- petitive prices and higher general qualities of service for our client. INDEX CATALOG

CANTINA DEL BARONE 1 I CACCIAGALLI 13

Paone Fiano di Avellino 2014 2 Phos 2013 14 Particella 928 Fiano di Avellino 2014 2 Masseria Cacciagalli 2012 14

CANTINE DELL’ANGELO 3 Il CANCELLIERE 15

Greco di Tufo 2014 4 Vendemmia 2014 16 Greco di Tufo Torre Favale 2014 4 Gioviano 2012 16 Nero Nè Taurasi 2010 17

CASÈ 5 PODERE CASACCIA 18 Calcaròt 2014 6 Casè Bianco 2015 6 Aliter 2015 19 Casè Riva del Ciliegio 2013 7 Sine Felle Rosato 2016 19 Harusame Metodo Classico 2014 7 Sine Felle Chianti Riserva 2009 20 Assolato 2010 Vin Santo (375 ml) 20

COSTADILÀ 8 PODERE PRADAROLO 21 Costadilà 450 slm 2016 9 Costadilà 280 slm 2016 9 Velius 2011 22 Vej 210 2015 22 Vej Metodo Classico 2013 23 10 FRANCO TERPIN 11 PODERE VENERI VECCHIO 24 Ribolla Gialla 2009 11 Jakot 2010 12 Rutilum 2014 25 Sialis Bianco 2008 Bianco Tempo 2014 25 Il Tempo Ritrovato 2014 26 CANTINA DEL BARONE CAMPANIA

“Cantina del Barone” born on the sunny hills of Cesinali, a small farming village in the area of Avellino, where the Sarno family has been looking after their own land for over a century. Since forty years ago the property was owned by a Neapolitan Baron, that why it is nowadays called like this. Sarno family after taking care about these lands for sixty years, finally had the possibility to buy them, planting in 1985 the first vineyard of Fiano grape. Luigi, graduated in Viticulture and Enology is representing the new generation of winemakers, which is preserving in this area, characterized by volcanic soils, very rich in minerals and with an adequate content of skeleton, thanks to the southern exposure that give to the land a perfect radiance, together with the influence of the mountainous environment. Fiano is finding in this ten hectares, located in the heart of Irpinia, is ideal habitat, with respect to who, more than a hundred years ago, devoted himself with passion and dedication to the care of this land.

SOIL: Volcanic, rich in minerals and SOIL: Volcanic, rich in minerals and skeleton skeleton EXPOSURE: South EXPOSURE: South AGE OF VINES: 30 years, located AGE OF VINES: More than 100 ye- 400 meters above the sea level ars old, located 400 meters above CULTIVATION: Guyot the sea level GRAPE VARIETIES: Fiano di Avel- CULTIVATION: Guyot lino100% GRAPE VARIETIES: Fiano di Avel- HARVEST: By hand in special lino100% baskets HARVEST: By hand in special ALCOHOL-DEGREE: 12,5° baskets VINIFICATION: Soft press of the ALCOHOL-DEGREE: 13° whole bunches to extract tannins’ VINIFICATION: Soft press of the natural richness, fermentation with whole bunches to extract tannins’ natural yeast, refining 12 months natural richness, fermentation with on lees and ageing in bottle for fur- natural yeast, refining 16 months on ther 4-6 months lees and ageing in bottle for further SENSORY PROFILE: Colour: in- 4-6 months tense yellow. Aroma: complex acidi- SENSORY PROFILE: Colour: bril- ty, typical of citrus fruits. Flavour: liant yellow. Aroma: very herbal and round and characterised by a light, mineral. Flavour: soft and characte- territorial smoked taste rised by a territorial smoked taste PAIRING: Suitable with fresh cow PAIRING: Suitable with grilled fish, cheese as Mozzarella or fresh goat free range chicken with potatoes or cheese, raw fish and sea food in ge- aged cow or sheep cheeses neral

Paone Particella 928 Fiano di Avellino 2014 Fiano di Avellino 2014

1 2 CANTINE DELL’ANGELO CAMPANIA

The oldest vine of the Irpinia area is definitely the Greco di Tufo, which yields the related wine, imported from the Greek region of Thessaly by the Pelasgians. The Muto family works its Greco grapes on five hectares of vineyards, located right above a part of the ancient sulfur mines in which up to nine hundred people came to work during the 19th century. Angelo is the third generation engaged between the rows “Cantine dell’An- gelo”, operating a low impact agriculture, just like his father and before grandfather’s one, very attentive to the health of the soil, rich in sulfur. Bunch of grapes are hand-selected one by one and the most, obtained by soft pressing, is naturally fermented at low temperatures, allowing the total conservation of grape aromas. The wine is left to rest in stainless steel containers and bottled just after the natural maturation, without any artificial acceleration, in order to obtain a product of great quality and unique features.

SOIL: Clay - calcareous with under- SOIL: Clay - calcareous with under- lying sulfur lying sulfur EXPOSURE: South-West EXPOSURE: South-West AGE OF VINES: 25 years, located AGE OF VINES: 30 years, located between 350 and 450 meters above 450 meters above the sea level the sea level CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Greco di Tufo GRAPE VARIETIES: Greco di Tufo 100% 100% HARVEST: By hand in special HARVEST: By hand in special baskets baskets, during the second week of ALCOHOL-DEGREE: 12,5° October VINIFICATION: Soft press of the ALCOHOL-DEGREE: 12° whole bunches, fermentation with VINIFICATION: Soft press of the natural yeast, refining 12 months whole bunches, fermentation with on lees and ageing in bottle for fur- natural yeast, refining 12 months ther 4-6 months on lees and ageing in bottle for fur- SENSORY PROFILE: Colour: gol- ther 4-6 months den yellow. Aroma: mineral, salty SENSORY PROFILE: Colour: bril- with a long, fine acidity. Flavour: liant yellow. Aroma: mineral with characterised by a territorial sul- an important acidity. Flavour: cha- phur taste racterised by a territorial sulphur PAIRING: Suitable with white me- taste ats, like rabbit or important, aged PAIRING: Suitable with pure fish cow cheeses like Caciocavallo dishes, where the sea’s taste has a role of protagonist, raw fish and sea food in general, Oysters

Greco di Tufo 2014 Greco di Tufo Torre Favale 2014

3 4 CASÈ EMILIA-ROMAGNA

“Casè” is a small, independent winery born in 1998 in the hills of Val Trebbia, an area of great natural beauty. The first vineyards were planted in 1998 and 2000 after a careful analysis of the characteristics of the soil and the climate. Immediately was realized the huge potential of this land to grow Pinot noir vines and other white grape varieties. In 1998 was planted a small vineyard of about 3200 square meters and, two years later, another one of 7500 square meters. The primary objective is precisely to produce wines that are different from the “international taste”, wines indeed with a different taste each year, according to the characteristics of the territory and the climate. Alberto began experi- menting with wine making more than 20 years ago. Since he planted his first vineyard in 1998, he is committed to continuously improving the art of wine making. Diego as a long-time traveller put his international experience and his passion to work at promoting the exceptional quality of Italian traditional wines.

SOIL: Clay and limestone SOIL: Clay and limestone EXPOSURE: South EXPOSURE: South AGE OF VINES: 50-55 years AGE OF VINES: 40-45 years CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Barbera and GRAPE VARIETIES: Malvasia di Bonarda Candia Aromatica, Ortrugo, Mosca- HARVEST: By hand in special to and Marsan baskets, at half September HARVEST: By hand in special ALCOHOL-DEGREE: 12,5° baskets, at the beginning of Septem- VINIFICATION: In stainless steel ber tanks, with 20-30 days of skin’s con- ALCOHOL-DEGREE: 11,5° tact maceration VINIFICATION: In stainless steel SENSORY PROFILE: Colour: full tanks, with 8-10 days of skin’s con- red. Aroma: fine acidity mixed with tact maceration fruit and herbs. Flavour: very easy SENSORY PROFILE: Colour: inten- drinking, equilibrated red wine, se yellow, with golden/orange sha- with a territorial character des. Aroma: aromatic notes, herbal, PAIRING: Suitable for all courses. complete of a whole territory. Fla- Nice with Parmigiano Reggiano vour: intense but refreshing, long and full thanks to tannins. Could have some very fine natural, bub- bles that make it even more vibrant. PAIRING: Suitable with cheese’ s filled pasta dishes like Ravioli, Tor- telli or with wild herbs salads

Calcaròt 2014 Casè Bianco 2015

5 6 CASÈ

SOIL: Clay and limestone SOIL: Clay and limestone EXPOSURE: South EXPOSURE: South AGE OF VINES: 16-18 years, loca- AGE OF VINES: 4-16 years, located ted between 540-560 meters above between 530-560 meters above the the sea level sea level CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Pino Nero GRAPE VARIETIES: Pinot Nero 100% (Clones 115, 667 and 777) 100% HARVEST: By hand in special HARVEST: By hand in special baskets, at the end of September baskets, around the end of Septem- ALCOHOL-DEGREE: 13° ber VINIFICATION: In stainless steel ALCOHOL-DEGREE: 12,5° tanks, with 20-40 days of skin’s con- VINIFICATION: Method Champe- tact maceration and 12-18 ageing in noise, without addition of sugar or wood barrels industrial yeasts SENSORY PROFILE: Colour: char- SENSORY PROFILE: Colour: light ming red. Aroma: very long and rosé shades on a soft yellow base. aristocratic/characterised by terri- Aroma: very intense, crunchy with torial “wilderness”. The Beauty and important yeasts and breads’ notes/ the Beast. Flavour: mountain grape, characterised by territorial “wilder- very elegant and complete ness”. Flavour: mountain grape, fre- PAIRING: Suitable with roast beef sh, nice long acidity or roasted pig PAIRING: Suitable with cold cuts as Coppa Piacentina, raw sea food-oysters or summer vegetables’ dishes, like Panzanella and Gazpacho.

Casè Riva del Ciliegio Harusame Metodo 2013 Classico 2014

7 COSTADILÀ VENETO

“Costadilà” was founded in 2006 by Ernesto Cattel and partners with aim to develop the rich agricultural tradition on the hills in the north part of Treviso. All the wines are fermented with wild yeasts until completely dry, then bottled adding the must made from passito grapes for secon- dary fermentation in bottle. No sulfur is used at any point in the vinification. Each bottling is named in accordance to the vineyards elevation. The traditional grapes of the wines are Glera (Prosecco), Bianchietta and Verdiso.

SOIL: Shallow limestone-clay, stony, SOIL: Shallow limestone-clay, marl moraine EXPOSURE: South, South-East EXPOSURE: South, South-West, AGE OF VINES: 35-40 years, loca- AGE OF VINES: 10 years, located ted between 250-350 meters above between 350 - 450 meters above the the sea level sea level CULTIVATION: Double Inverted CULTIVATION: Guyot GRAPE VARIETIES: Prosecco Ton- GRAPE VARIETIES: Prosecco Ton- do (Glera), Bianchetta Trevigiana, do (Glera), Pinot Nero, Chardonnay Verdiso, Perera HARVEST: By hand in special HARVEST: By hand in special baskets. The time of harvest is deci- baskets. The time of harvest is decided and based on sensory tests ded and based on sensory tests ALCOHOL-DEGREE: 12° ALCOHOL-DEGREE: 12° VINIFICATION: In stainless steel VINIFICATION: In stainless steel tanks, with 6 days of skin’s contact tanks, with 15-20 days of skin’s con- maceration. Second fermentation in tact maceration. Second natural fer- bottle, adding the most of dried gra- mentation in bottle pes SENSORY PROFILE: Colour: Oran- SENSORY PROFILE: Colour: ge. Aroma: mineral, fruity. Flavour: Powerful yellow. Aroma: mineral “crunchy” and lightly bitter. Need to with a fine acidity. Flavour: elegant be shacked before the opening and exotic. Need to be shacked befo- PAIRING: Easy drinking and at re the opening the same time very gastronomical, PAIRING: totally “glou-glou” wine structured bubble

Costadilà 450 slm 2016 Costadilà 280 slm 2016

8 9 FRANCO TERPIN FRIULI-VENEZIA GIULIA

“Franco Terpin” is a big man with strong arms and big hands, good and quite as a Slovenian Brown Bear. After a period travelling Europe as truck driver, was finally convinced by his father to come back home, to the family’s hills in Collio, the border region between North Eastern Italy and the Balkans.Completely against the ideas of his father, Franco decided to totally avoid the use of chemistry in the vineyards and starting with just three hectares he is nowadays running a very natural property of ten, completely surrounded by woods. The wines are remembering the winemaker’s physical structure, decision and at the same time very sunny attitude, with original characteristics. They clearly come from Collio, with their expressive strength and their deepness, typical of a land with a lot of history to tell. They are border wines, with many point in common between two different, cultural environment. Maceration, indigenous yeasts and the clever use of wood, together with a lot of time, waiting for a natural ageing are the only one secret ingredients.

SOIL: Marl and sandstone (Ponka) SOIL: Marl and sandstone (Ponka) EXPOSURE: South, South-West EXPOSURE: South, South-West AGE OF VINES: 15-30 years AGE OF VINES: 10-60 years CULTIVATION: Cappuccina and CULTIVATION: Cappuccina and Guyot Guyot GRAPE VARIETIES: Ribolla Gialla GRAPE VARIETIES: Jakot 100% 100% (Friulano) HARVEST: By hand in special HARVEST: By hand in special baskets baskets ALCOHOL-DEGREE: 13° ALCOHOL-DEGREE: 13° VINIFICATION: Fermentation is VINIFICATION: Fermentation is started in stainless steel tanks and started in stainless steel tanks and after it continues in big wooden cask after it continues in big wooden cask from Slavonia for 20 days. Aged 12 from Slavonia for 20 days. Aged 12 months in barrique, 12 months in months in barrique, 12 months in steel and at least 12 months in bott- steel and at least 12 months in bottle le SENSORY PROFILE: Colour: gol- SENSORY PROFILE: Colour: inten- den yellow with orange shades. se, super powerful yellow. Aroma: Aroma: floral, intense, vegetal with mineral, floral with a complex, soft fine citrus fruits notes. Flavour: cha- acidity. Flavour: fresh, salty, regene- racterised by a direct taste, fresh rating with a clear tension and a far honey PAIRING: Suitable with white me- note ats cooked with herbs, like rabbit, PAIRING: Suitable for all courses, every kind of fish, wild vegetables from a smoked salmon to a braised and mushrooms deer

Ribolla Gialla 2009 Jakot 2010

10 11 FRANCO TERPIN

SOIL: Marl and sandstone (Ponka) EXPOSURE: South, South-West AGE OF VINES: 10-30 years CULTIVATION: Cappuccina and Guyot GRAPE VARIETIES: Sauvignon 45%, Chardonnay 45%, Pinot Grigio 10% HARVEST: By hand in special baskets ALCOHOL-DEGREE: 14° VINIFICATION: Fermentation is started in stainless steel tanks and after it continues in big wooden cask from Slavonia for 20 days. Aged 12 months in barrique, 12 months in steel and at least 12 months in bottle SENSORY PROFILE: Colour: intense and brilliant orange. Aroma: ex- tremely rich and complete of an all territory. Flavour: full bodied, a red wine made of white grapes PAIRING: Suitable with every strong dish of meat, game like wild boar or deer, Goulash

Sialis Bianco 2008

12 I CACCIAGALLI CAMPANIA

“I Cacciagalli”, it is a burgeoning estate in the northern region of Caserta, located at the foot of the spectacular, inactive volcano of Roccamonfina, in the land the ancient Romans called Campania Felix. Diana is an agro- nomist who decided to follow non-invasive methods of cultivation and her husband Mario is a passionate wine connoisseur. The volcanic nature of the soil, mild climate and topography of the area makes it particularly suited for agriculture.The application of Biodynamic farming allows to cultivate the terrain, rich in minerals and in particular potassium, grow the vines and produce the wine with an approach that is completely natural and simple.The work is enchanced by the use of Terracotta ampho- rae that allow the wines to maintain their identity and enhance the con- nection between the grape variety and the terroir.

SOIL: Volcanic, lime-clay with good SOIL: Volcanic, lime-clay with good organic matter. organic matter EXPOSURE: East EXPOSURE: East AGE OF VINES: 10 years AGE OF VINES: 10 years CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Aglianico GRAPE VARIETIES: Aglianico 100% 100% HARVEST: By hand in special HARVEST: By hand in special baskets, during the first decade of baskets, during the first decade of October October ALCOHOL-DEGREE: 13,5° ALCOHOL-DEGREE: 14° VINIFICATION: whit long skin’s VINIFICATION: In steel tanks and contact maceration and ageing in 20 months ageing in big oak casks, amphora, no filtration, no clarifica- no filtration, no clarification tion SENSORY PROFILE: Colour: dark, SENSORY PROFILE: Colour: full concentrated red. Aroma: very in- red with clearer shades. Aroma: tense, full bodied, round with im- very fresh and fruity with a con- portant wooden notes. Flavour: in- crete body, thanks to amphora. Fla- volving all mouth, relaxed, elegant, vour: easy drinking full bodied wine charmant PAIRING: Suitable for all courses PAIRING: Suitable with game, lamb or aged cow and sheep cheeses

Phos 2013 Masseria Cacciagalli 2012

13 14 IL CANCELLIERE CAMPANIA

“Il Cancelliere” is a project of life, founded on the idea to continue the family’s job and to rediscover farmer work and its traditions. The new generation is working together with the parents, considering that as the best way to improve knowledge about agronomic practices and vinification process. The belief to not use at all chemical products in order to have a deep understanding of plants, living in symbiosis with nature. It is fundamental the winemaker consistency with his philosophy and sensitivity to nature; they are the best certification possible to be offered at the consumer. The dream is to find again the balance between plants and soil to have healthy plants because only this way our vineyards can challenge our memory. The alcoholic fermentation is done using natural yeasts at room temperature and maceration is for about 20 – 30 days. The ageing is in wood giving the wine all the time it needs to mature. The wines are living organisms that reflect the characteristics of Aglianico grapes, of the vintage, of of soil and hands.

SOIL: Clay and limestone SOIL: Clay and limestone training EXPOSURE: North-East system AGE OF VINES: 15 years, located EXPOSURE: North-East 500 meters above the sea level AGE OF VINES: 20 years, located CULTIVATION: Spurred Cordon 550 meters above the sea level GRAPE VARIETIES: Aglianico CULTIVATION: Spurred Cordon 100% GRAPE VARIETIES: Aglianico HARVEST: Last week of October, 100% first week of November using ma- HARVEST: Last week of October, nual grapes gathering first week of November using ma- ALCOHOL-DEGREE: 14,5° nual grapes gathering VINIFICATION: 15 days macera- ALCOHOL-DEGREE: 15° tion at room temperature. Manual VINIFICATION: about 20 days pressing. Aged in steel on the lees maceration at room temperature. for 12 months and at least 4 months Manual pressing. Aged in still for in bottle. No filtration, no clarifica- 6 months on the lees then in wood tion and no stabilization (oak and chestnut) for 18 months SENSORY PROFILE: Colour: in- and at least 12 months in bottle. tense, dark red, with ruby shades. No filtration, no clarification and no Aroma: vegetal, mountain grape, stabilization characterised by territorial “wilder- SENSORY PROFILE: Colour: inten- ness”. Flavour: fresh, fruity but dee- se red, with clearer shades. Aroma: ply concentrated and rich in tannins round but direct, with complex wo- PAIRING: Suitable with grilled ody notes. Flavour: elegant and full, lamb or every kind of intense meat but not invasive that need to be paired with so- PAIRING: Suitable with a real beef mething fresh, but strong steak

Vendemmia 2014 Gioviano 2012

15 16 IL CANCELLIERE

SOIL: Clay and limestone training system EXPOSURE: North-East AGE OF VINES: 30 years, located 600 meters above the sea level CULTIVATION: Spurred Cordon GRAPE VARIETIES: Aglianico 100% HARVEST: After the first week of November using manual grapes gathering ALCOHOL-DEGREE: 15,5° VINIFICATION: 30 days maceration at room temperature. Manual pressing. Aged in still for 6 months on the lees then in Slavonia wood for 24 months and at least 24 months in bottle. No filtration, no clarification and no stabilization SENSORY PROFILE: Colour: intense, dark red. Aroma: complex, very long, so deep to get lost. Flavour: ex- tremely rich, a real extract of moun- tains’ grapes PAIRING: Suitable with elaborated meat dishes, long and slow cooked with wine, like Brasato, Beef Bour- guignon, Goulash or with Pulled Pork

Nero Nè Taurasi 2010

17 PODERE CASACCIA TOSCANA

The “Podere Casaccia”, a biodynamic farm, is located in the Scandicci hillside, just a few kilometers from the historic and charming city of Flo- rence, and consists of about 12 hectares surrounded by woodlands, olive groves and vineyards. The old vineyards, whose age ranges from 50 to 60 years, mainly consist of old Tuscan clones. Native vine species were planted during several years. Some were selected from existing old vines present on the farm (Sangiovese, Canaiolo and Malvasia Nera) and some came from other recently rediscovered old vines such as the Pugnitello, Foglia Tonda and some white grapes. This allowed us to satisfy our desi- re to avoid using international varieties thus keeping the tradition and essence of these places alive.

SOIL: Clay, loam and sand in similar SOIL: Clay, loam and sand in similar proportion with skeleton proportion with skeleton EXPOSURE: South-East EXPOSURE: South-East AGE OF VINES: 40-50 years AGE OF VINES: 6 years CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Old Sangiove- GRAPE VARIETIES: Sangiovese se clones 70%, Canaiolo 15%, Mal- and Canaiolo vasia Nera 10%, Pugnitello 5%, . HARVEST: By hand in special HARVEST: By hand in special baskets. The time of collection is de- baskets. The time of harvest is deci- cided and based on sensory tests. ded and based on sensory tests VINIFICATION: Maceration for 6 VINIFICATION: The four grapes hours on the skins, after press and are vinified together. Maceration for fermentation 50% in French oak an 48 hours, punching manual and re- 50% in steel placements to air every 6 hours for ALCOHOL-DEGREE: 12° about 15 days. After running off, ba- SENSORY PROFILE: Fresh fruits, tonnage sur lies (thin scum) 6 mon- very sweet tannins and good acidity ths. Ageing, in casks of French oak PAIRING: Wine for the whole meal. medium sized (10 Hl) for 12 months ALCOHOL-DEGREE: 13° SENSORY PROFILE: Hints of blackberry and cherry, with balsamic flavor, fresh soft and pleasantly tannic PAIRING: Wine for the whole meal

Aliter 2015 Sine Felle Rosato 2016

18 19 PODERE CASACCIA

SOIL: Loam, red clay, and sand with SOIL: Clay, loam and sand in similar skeleton proportion with skeleton EXPOSURE: South-East EXPOSURE: South-East and Nor- AGE OF VINES: 40-50 years th-East CULTIVATION: Guyot AGE OF VINES: 40-50 years GRAPE VARIETIES: Old Sangiove- CULTIVATION: Guyot se clones, Canaiolo, Malvasia Nera GRAPE VARIETIES: 50% Trebbia- HARVEST: By hand in special no toscano 50%Malvasia Bianca To- baskets. The time of harvest is deci- scana ded and based on sensory tests HARVEST: Late harvest with wi- ALCOHOL-DEGREE: 14° thering on the vine. VINIFICATION: The three grapes ALCOHOL-DEGREE: 15° are vinified together. Pre-fermen- VINIFICATION: The grapes are tative maceration for 48 hours, collected by hand harvest, are pla- punching manual and replacemen- ced in a well ventilated room until ts to air every 6 hours for about 20 late December. Once you reach the days, post-fermentative maceration desired level of drying, the grapes for some days. After running off ba- are pressed and the juice transfer- tonnage sur lies (thin scum) 6 mon- red into oak casks, where it remains ths. Ageing, in French oak casks to ferment with native yeasts, for 5 medium sized (10 Hl) and barriques years, according to the best Tuscan for 4 years, after 6 months of bottle tradition SENSORY PROFILE: Hints of SENSORY PROFILE: Scent: dried blackberry and cherry, ripe red fru- figs, dates, walnut, hints of honey it, plums, tobacco, chocolate and and toasted almonds, tertiary notes. balsamic flavor, fresh soft and plea- Flavor: soft input not too sweet, full, santly tannic balanced. Walnut taste dried figs PAIRING: Pasta dishes with sauce that blend in honey. Almond and ci- of good consistency or ragout. Whi- trus finish. Final clean with modera- te or red meats roasted or stewed, te sweetness very well with pork, stewed wild PAIRING: Aged cheeses, dried and boar, and roasted beef steak blue cheeses, biscuits, pastry, not too sweet cream Sine Felle Chianti Assolato 2010 Riserva 2009 Vin Santo (375 ml)

20 PODERE PRADAROLO EMILIA-ROMAGNA

The “Podere Pradarolo” farm is located on the Parma hills in the Ceno valley between 250 and 500 meters above sea level. It has been a cer- tified biological company since 2004. The choice of particular, personal rules and regulations that are characterized by the total absence of SO2, the use of native yeasts, the absence of any type of filtration, clarification, different types of stabilization, or any form of manipulation such as sugaring or must concentration. The grapes are fermented at liberal temperatures with prolonged macerations that vary from 30 days to 9 months or more. After maceration the wine is normally refined in large oak barrels and then bottled.

SOIL: Free – clay-like, sub alkaline SOIL: Free – clay-like, sub alkaline with 12% active limestone with 12% active limestone EXPOSURE: South EXPOSURE: South AGE OF VINES: 15-35 years AGE OF VINES: 15-35 years CULTIVATION: Guyot CULTIVATION: Guyot GRAPE VARIETIES: Barbera 100% GRAPE VARIETIES: Malvasia di HARVEST: By hand in special Candia Aromatica 100% baskets. The time of harvest is deci- HARVEST: By hand in special ded and based on sensory tests baskets. The time of harvest is deci- ALCOHOL-DEGREE: 14° ded and based on sensory tests VINIFICATION: Long maceration ALCOHOL-DEGREE: 14° (90 days), native yeast, without fil- VINIFICATION: Long maceration tration. Ageing, in huge oak barrels (210 days), native yeast, without fil- for 18 months . Bottling, minimum tration. Vinification and fining only 6 months in stainless steel and concrete con- SENSORY PROFILE: Colour: Ruby tainers. Bottling, minimum 6 mon- red with a touch of violet. Aroma: ths Touches of elegant fruit, persistent. SENSORY PROFILE: Colour: Am- Flavour: Ample, evident and soft ber, recalls the colour of the natural tannin, great bodied Malvasia grape in the sun. Aroma: PAIRING: Suitable for cold cuts, A touch of typical Malvasia aroma- meats, medium high intensity che- tic is sensed immediately. Flavour: ese Important bodied and tannin stands out, round on the whole PAIRING: Suitable for first course meals, white and medium fat red meat, cheeses even herbed

Velius 2011 Vej 210 2015

21 22 PODERE PRADAROLO

SOIL: Free – clay-like, sub alkaline with 12% active limestone EXPOSURE: South AGE OF VINES: 15-35 years CULTIVATION: Guyot GRAPE VARIETIES: Malvasia di Candia Aromatica 100% HARVEST: By hand in special baskets. The time of harvest is decided and based on sensory tests ALCOHOL-DEGREE: 12,5° VINIFICATION: Long maceration (60 days), native yeast, without filtration. 24 Months on the yeasts for the tirage, Degorged à la Volée – Pas dosé – Millesimé SENSORY PROFILE: Colour: Am- ber, recalls the colour of the natural malvasia grape in the sun. Aroma: A touch of typical malvasia aromatica is sensed immediately. Floral. Fla- vour: Important bodied and tannin stands out, round on the whole, fresh and dry PAIRING: Suitable for all courses, white and medium fat red meat, cheeses even herbed. Special food pairing: Culatello

Vej Metodo Classico 2013

23 PODERE VENERI VECCHIO CAMPANIA

Raffaello’s job, in “Podere Veneri Vecchio”, is based on the idea to preser- ve earth, plants and human being, working with products that are not compromising the environment. Natural Wines’ production is a synthesis of this approach. The rediscovery of ancient, autochthonous varieties of grape, around the area of Castelvenere, means keeping alive the local, cultural estate. In the vineyards all treatments are carried out with little plant extracts (phytotherapy), directly prepared with the wild herbs, collected in the fields (nettle, horsetail, garlic and other vegetable essences). Wines are aged in traditional wooden barrels (chestnut, cherry and acacia), built up with trees from the property.

SOIL: Clay, volcanic with tuff SOIL: Clay, volcanic with tuff EXPOSURE: East EXPOSURE: East AGE OF VINES: 40 years AGE OF VINES: 60 years CULTIVATION: Espalier CULTIVATION: Espalier GRAPE VARIETIES: Sangiovese GRAPE VARIETIES: Grieco, Cerre- 50%, Barbera del Sannio 50% to, Falanghina HARVEST: By hand in special HARVEST: By hand in special baskets, at the beginning of October baskets, at the end of September ALCOHOL-DEGREE: 12° ALCOHOL-DEGREE: 12,5° VINIFICATION: 30 days on mace- VINIFICATION: 8 days of maceration with skin contact in stainless ration with skin contact in big bar- steel tank, with frequent batonnage rels made of autochthonous woods. sur lies. Ageing 12 months in inox Ageing of minimum 8 months in and in barrels made of chestnut and stainless steel tanks, minimum 3 acacia’s wood, 4 months in bottle months in bottle. SENSORY PROFILE: Colour: bril- SENSORY PROFILE: Colour: inten- liant ruby red. Aroma: fruity and se, brilliant yellow. Aroma: mineral, fresh. Flavour: very easy drinking intense, reminding Mediterranean red wine with fine acidity and a pea- Flora. Flavour: characterised by a ceful bouquet floral, salty taste PAIRING: Wine for the whole meal PAIRING: Suitable for all fish courses combined with green, mineral vegetables, like asparagus

Rutilum 2014 Bianco Tempo 2014

24 25 PODERE VENERI VECCHIO

SOIL: Clay, volcanic with tuff EXPOSURE: East AGE OF VINES: 60-65 years CULTIVATION: Espalier GRAPE VARIETIES: Grieco, Cer- reto HARVEST: By hand in special baskets, at the half of October ALCOHOL-DEGREE: 12° VINIFICATION: 12 days of maceration with skin contact in big barrels made of autochthonous woods. Ageing 8 months in barrels made of cherry tree’s wood, 3 months in bottle SENSORY PROFILE: Colour: rich yellow. Aroma: floral, sweet fruit, very polite, aromatic. Flavour: a perfect first approach to “orange” wines PAIRING: Wine for the whole meal

Il Tempo Ritrovato 2014

26 Franco Terpin Casè

Costadilà

Podere Pradarolo Podere Veneri Vecchio

Il Cancelliere Podere Casaccia

I Cacciagalli Cantine dell’Angelo Cantina del Barone