PARADISO PARADISO PARADISO 50% 50% Corvina 50% Corvina 20% Corvinone 20% Corvinone 20% Corvinone 20% 20% Rondinella 20% Rondinella 10% 10% Cabernet Sauvignon 10% Cabernet Sauvignon Hand-harvested fruit comes from vines Hand-harvested fruit comes from vines Hand-harvested fruit comes from vines averaging 20- to 25-years-old. Upon averaging 20- to 25-years-old. Upon averaging 20- to 25-years-old. Upon arrival at the , fruit is gently arrival at the winery, fruit is gently arrival at the winery, fruit is gently pressed and undergoes a primary pressed and undergoes a primary pressed and undergoes a primary fermentaƟon in steel at a controlled fermentaƟon in steel at a controlled fermentaƟon in steel at a controlled temperature with selected biological temperature with selected biological temperature with selected biological yeasts for 10 days. The is then yeasts for 10 days. The wine is then yeasts for 10 days. The wine is then fermented again in contact with dried fermented again in contact with dried fermented again in contact with dried Cabernet Sauvignon skins in steel for Cabernet Sauvignon skins in steel for Cabernet Sauvignon skins in steel for about 10 days. about 10 days. about 10 days.

FAMILY OWNED, ESTATE BOTTLED FAMILY OWNED, ESTATE BOTTLED WINES FAMILY OWNED, ESTATE BOTTLED WINES

PARADISO PARADISO PARADISO 50% Corvina 50% Corvina 50% Corvina 20% Corvinone 20% Corvinone 20% Corvinone 20% Rondinella 20% Rondinella 20% Rondinella 10% Cabernet Sauvignon 10% Cabernet Sauvignon 10% Cabernet Sauvignon Hand-harvested fruit comes from vines Hand-harvested fruit comes from vines Hand-harvested fruit comes from vines averaging 20- to 25-years-old. Upon averaging 20- to 25-years-old. Upon averaging 20- to 25-years-old. Upon arrival at the winery, fruit is gently arrival at the winery, fruit is gently arrival at the winery, fruit is gently pressed and undergoes a primary pressed and undergoes a primary pressed and undergoes a primary fermentaƟon in steel at a controlled fermentaƟon in steel at a controlled fermentaƟon in steel at a controlled temperature with selected biological temperature with selected biological temperature with selected biological yeasts for 10 days. The wine is then yeasts for 10 days. The wine is then yeasts for 10 days. The wine is then fermented again in contact with dried fermented again in contact with dried fermented again in contact with dried Cabernet Sauvignon skins in steel for Cabernet Sauvignon skins in steel for Cabernet Sauvignon skins in steel for about 10 days. about 10 days. about 10 days.

FAMILY OWNED, ESTATE BOTTLED WINES FAMILY OWNED, ESTATE BOTTLED WINES FAMILY OWNED, ESTATE BOTTLED WINES