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WINES OF 2015 2015 Table of Contents

Altesino / Toscana...... 1 Morgante / Sicilia...... 70

Argiolas / Sardegna...... 5 Nardini / ...... 71

Bera / ...... 10 Orma / Toscana...... 74

Bisceglia / Basilicata...... 12 Palladio / Toscana...... 75

Botromagno / Puglia...... 14 Poggio Scalette / Toscana...... 76

Caprinatura / ...... 16 Poli Distillerie / Veneto...... 78

Castellare / Toscana...... 17 Pratesi / Toscana...... 84

Castello di Bossi / Toscana...... 19 San Polo / Toscana...... 86

Castello di Neive / Piemonte...... 21 San Quirico / Toscana...... 88

Castelluccio / Emilia ...... 25 Sansonina / Veneto...... 89

Ceretto / Piemonte...... 26 Stella / , Puglia, Sicilia, Toscana, Veneto...... 90 Giuseppe / Piemonte...... 30 Suavia / Veneto...... 93 Del Professore / Piemonte...... 32 SUT / Friuli-Venezia Giulia...... 95 Di Majo Norante / Molise...... 34 Tasca / Sicilia...... 96 Falesco / –...... 36 Tenimenti Luigi d’Alessandro / Toscana...... 101 Fattoria Resta / Toscana...... 40 Tenuta di Fessina / Sicilia...... 103 Fazi Battaglia / Le ...... 41 Tenuta la Marchesa / Piemonte...... 106 Galardi / Campania...... 43 Tiefenbrunner / Trentino-Alto Adige...... 108 Gianfranco Fino / Puglia...... 44 Tramin / Trentino Alto-Adige...... 112 Kris / , Trentino-Alto Adige, Veneto...... 45 Tua Rita / Toscana...... 116 La Carraia / Umbria ...... 47 Valdipiatta / Toscana...... 118 Le Pupille / Toscana...... 49 Valle Reale / Abruzzo...... 120 Leone de Castris / Puglia...... 52 Vespa / Abruzzo ...... 123 Librandi / ...... 54 Villa Remotti / Piemonte...... 125 Maculan / Veneto...... 57 Vitiano / Umbria...... 126 / Campania...... 61 Zardetto / Veneto...... 128 Monastero / Toscana...... 65 Zenato / Veneto...... 131 Monchiero Carbone / Piemonte...... 66

Montevetrano / Campania...... 68

Monti / Abruzzo...... 69 toscana

Though the worldwide reputation of Brunello has encouraged certain conservatism among estates,

Altesino has always been an innovative leader. The estate pioneered the technique of aging its IGT in small

French , limiting the time spent in oak to enhance each ’s personality. Altesino became the first

Montalcino estate to introduce the concept of ‘cru’ wines, made with a special selection of from a single

. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino’s wines, and have earned the

estate a position among the top producers of Brunello. This achievement is even more impressive considering

that Brunello is perhaps one of the most recognized Italian appellations. The stunning Palazzo Altesi is the best

example of Altesino’s charm and refinement. When the was purchased at the end of 2002 by Elisabetta

Gnudi Angelini, owner of the nearby Tenuta Caparzo, Claudio Basla remained with the estate,

emphasizing his commitment to maintaining Altesino’s hard-earned reputation as a Montalcino institution and

a global leader in innovative .

notes

1

Altesino Rosso Toscana IGT

Made from 80% and 20% and Cabernet notes: Sauvignon, hand harvested from estate in September and October. Produced entirely in stainless steel tanks where it is also aged for 6-8 months, Rosso di Altesino is also refined in bottle for three months to ensure peak conditions upon release. As a result of no wood contact, this Rosso has a vibrant ruby-red color and a fresh bouquet with scents of ripe forest fruits. Inviting and fragrant on the palate, it offers excellent body and round structure. An excellent value, Rosso di Altesino is the wine of choice for fresh pasta, white meats, and semi-soft cheese.

Altesino / Toscana toscana

Rosso di Montalcino DOC

Made from 100% Sangiovese Grosso hand harvested from the notes: Altesino and Velona vineyards in October. The must remains in contact with the skins for 10 days. After a temperature-controlled fermentation, the wine is aged in large Slavonian oak barrels for seven months. This Rosso offers a brilliant ruby-red color with a persistent bouquet of ripened fruit. On the palate, the wine is round and well balanced offering cherry and plum flavors and a velvety finish. Complements pasta with meat sauces, char-grilled chicken and thin crust pizzas.

Palazzo Altesi Sangiovese Toscana IGT

Made from 100% Sangiovese grapes, hand harvested from the notes: prestigious Montosoli vineyard. After a period of 2 15 days, during which 30% of the must undergoes , the wine is fermented in temperature-controlled, stainless steel tanks. To provide further elegance, Palazzo Altesi is aged in Allier barriques for approximately one year. This is a modern and unique wine; a pure Sangiovese crafted to be a muscular Super Tuscan. Earthy, leathery aromas couple with the scent of violets and berries on the nose. This wine is full-bodied and rich with red berry flavors. Medium offer perfect structure through the lingering finish. Long-lived and clean, it is best enjoyed with game and barbecued meats. *Special Order- Contact Giuseppe LoCascio

Brunello di Montalcino DOCG

This renowned and popular Brunello is made from 100% Sangiovese notes: Grosso grapes hand harvested from the Altesino, Montosoli, and Velona vineyards. Aged in large Slavonian oak barrels for three years, Altesino Brunello is also refined in bottle for a minimum of four months. The ruby-red color of this wine tends towards garnet with age. The bouquet displays ample aromas of violet, wild berries, , chocolate, and . On the palate, Altesino Brunello is rich, full-bodied, and velvety. With juicy tannins framing a balanced acidity, this Brunello is the wine of choice for rich dishes such as osso buco, pot roasts, barbecues, and beef stew.

Altesino / Toscana toscana

Montosoli DOCG

Made from 100% Sangiovese Grosso hand harvested from the notes: prestigious Montosoli vineyard. The 15 day maceration allows for richer color and superb concentration. Brunello Montosoli is aged for three and a half years in 15-20 year old Slavonian oak barrels. One of the most sought after wines from Montalcino, Montosoli is consistently a blockbuster red. Its intense ruby-red color tends towards elegant garnet with age. On the nose, it shows its complex personality with a delicious blend of black cherry, raspberry, violet, liquorice, vanilla, and black pepper. Extremely enticing, opulent, and elegant on the palate, with a warm, long-lasting finish, Montosoli is a wine for special occasions.

Brunello di Montalcino Riserva DOCG

This special, limited edition wine is made only in spectacular notes: 3 years and in small quantities from 100% Sangiovese Grosso grapes from the Altesino, Macina, Pianezzine and Castelnuovo dell’Abate vineyards. Brunello di Montalcino Riserva offers a solid, full body and excellent aging potential. The ample and complex bouquet is reminiscent of violets, wild berries, cedar, leather, tobacco and . On the palate, it is austere and seductive with a perfect blend of fruit, acidity and mouth coating tannins. This is the perfect selection for Brunello lovers.

Alte d’Altesi Toscana IGT

A classic blend of equal parts Sangiovese, , and notes: Merlot. The grapes are hand harvested in the months of September and October. After a maceration period of 10 days, the wine is transferred to Allier barriques and aged for approximately one year. The wine exhibits a lively purple color and a very elegant, slightly herbaceous bouquet of fruit and tobacco. Full-bodied and balanced with a persistent finish, it has excellent concentration and structured tannins. Recommended with roasted meats, filet mignon, and casseroles. *Special Order- Contact Giuseppe LoCascio

Altesino / Toscana toscana

Vin Santo Val d’Arbia DOC

The and Toscano grapes are harvested by hand notes: at the end of September when they have reached optimum ripeness. The grapes are allowed to dry between three and six months, as the DOC regulation requires that vinification begins in March. The wine is aged in new and used oak barrels of 55 liters for seven years. Another six months of aging takes place in bottle. has an intense amber color. On the nose, it is rich and complex with hints of roasted almonds, honey, and dried apricot. Its full-bodied flavors of honey and dried fruits are long and persistent with the finish.

4

Altesino / Toscana sardegna

Located in the midst of ’s natural beauty, just north of Cagliari, is the Argiolas estate, widely known for its

crisp, refreshing white wines and complex reds. Antonio Argiolas and his twin sons, Franco and Giuseppe, have

worked diligently to fulfill their commitment to become leaders in Sardinian enology. Over the years, the Argiolas

family has strongly insisted on its native Sardinian vines, focusing on the indigenous white Nuragus

and , and the red varietals Cannonau, Monica, Carignano and Bovale Sardo. , father

of prestigious Italian wines such as Sassicaia, , and Solaia, has been instrumental in placing Argiolas

on the quality map. Like the Argiolas family, Tachis has a true passion for the island’s native varietals. In 2004,

The Wine Advocate praised Argiolas on the production of “essential wines for those looking to discover what

the wines and of Sardinia are all about.”Today 3rd generation Valentina, Francesca and Antonio are

strongly commited to continuing the Argiolas legacy.

notes

5

S’elegas Nuragus di Cagliari DOC

Made from 100% Nuragus, a native grown in the hillside area notes: of Trexenta, 600 feet above sea level. The well-ventilated vineyards are composed predominantly of limestone, though certain areas contain clay soils. Following a gentle of the grapes, the wine is fermented in stainless-steel tanks. This enjoyable white is known for its fresh Mediterranean and nutty characteristics. Offering supple aromas of peach, citrus, green apple, and Mediterranean herbs, S’elegas is an excellent accompaniment to shellfish, calamari, olives and grilled chicken with .

Argiolas / Sardegna sardegna

Costamolino Vermentino di Sardegna DOC

Made from 95% Vermentino, 5% Other indigenous grapes, notes: Costamolino is straw yellow in color with green highlights, and an intense, yet delicate bouquet that displays distinct characteristics of the variety. Supple flavors of citrus, pineapple, tropical fruits, and honey are wonderfully supported by a zesty acidity. Delicate and pleasantly refreshing on the palate, Costamolino is the wine of choice for many dishes, ranging from seafood antipasti and pastas, to vegetable terrines, salads, white meat casseroles, and risotto. This wine can also be enjoyed with Asian cuisine and sushi.

Is Argiolas Vermentino di Sardegna DOC

This wine is made from 100% Vermentino grapes that are selected notes: from some of the oldest vines in various estate vineyards. After a soft 6 pressing, the must is fermented in stainless steel tanks to capture all the authentic character of this flavorful white . Lemon-green in color, aromas of apple and tree fruits complement undertones of apricot, toasted almond, and honey. On the palate, this wine shows a well-rounded mouthfeel that is beautifully balanced against its zesty acidity. Pair this wine with oysters on the half-shell, butter and garlic sauces, or serve as a refreshing aperitif.

Iselis Isola dei Nuraghi IGT

Made from 85% Nasco and 15% Vermentino, the hand-harvested notes: grapes are fermented in stainless steel and aged on the lees for nearly two months. Brilliant gold in color, this dry shows expressive aromas of jasmine, white peach, honesuckle, and melon. On the palate, it is exotic and rich with a full-bodied, creamy texture and hints of white pepper on the finish. This wine makes a beautiful pairing with grilled pork, game, chicken and feta sausages or spanakopita. *Special Order- Contact Giuseppe LoCascio.

Argiolas / Sardegna sardegna

Serralori Rosato Isola dei Nuraghi IGT

A blend of Cannonau, Monica, Carignano, and Bovale Sardo from notes: various southeastern-facing vineyards. The vineyard soils are comprised of clay and limestone. The grapes are hand-harvested in the early morning hours to retain freshness. A brief skin contact of less than 24 hours imparts the fresh fruit and lively aromas that make this wine a true standout. Rich salmon pink in color, this exuberant rosato displays intense notes of wild berries and Mediterranean herbs. On the palate, it is lively, well-structured, and flavorful, with a long, satisfying finish. Extremely versatile, Serralori is a great wine for summer parties, pairing beautifully with rich seafood, barbecued chicken, or ribs.

Perdera Monica di Sardegna DOC

A blend of 90% Monica, 5% Carignano and 5% Bovale Sardo grown notes: 7 in the Perdera vineyard. The grapes are harvested in early October and fermented in glass-lined cement tanks. After fermentation, the wine is aged in French oak barrels for five to six months in order to achieve elegance and a silky structure. The intense ruby-red color of this wine is typical of the Monica grape. Persistent aromas of ripened cherry, cassis and black pepper carry through to the palate, and are followed by sweet hints of chocolate and firm tannins. This is a wine to pair with spicy foods, pasta with or meat sauces, casseroles, and medium-aged cheeses.

Costera Cannonau di Sardegna DOC

Made from 90% Cannonau, 5% Bovale Sardo and 5% Carignano notes: grown in the Costera vineyard. In order to achieve greater color extraction and flavor concentration, the juice is macerated with the skins for 16 days, with soft but frequent pumpovers. The wine is then aged in French barriques for six months prior to bottling. Costera is an excellent food wine that is best enjoyed with roast beef with herbs, filet mignon, stews and sharp cheeses.

Argiolas / Sardegna sardegna

Iselis Rosso Isola dei Nuraghi IGT

Iselis Rosso is made from an indigenous blend of Monica, Carignano notes: and Bovale Sardo. The grapes are hand harvested to maintain the integrity of the fruit and after fermentation in stainless steel, the wine is aged in second-passage French barriques for one year before release. The final wine is a sophisticated and authentic expression of Sardinian . This flavorful, indigenous red would make a perfect match with savory dishes such as seafood stews, roasted lamb shank or grilled tuna. *Special Order- Contact Giuseppe LoCascio

Is Solinas Isola dei Nuraghi IGT

Is Solinas is the perfect expression of this island’s unspoiled landscape notes: and exotic beauty, made from 95% Carignano and 5% Bovale Sardo grapes that come from some rare pre-phylloxera vineyards. The wine is fermented in stainless steel and then refined in a combination of 8 new and second-passage barriques and cement tanks for one year. Ruby-red in color and an expressive nose showing aromas of ripe black cherries, sage and Mediterranean . Enjoy with herb roasted lamb or sharp cheeses like Pecorino Sardo. *Special Order- Contact Giuseppe LoCascio

Korem Isola dei Nuraghi IGT

Made from a blend of 55% Bovale Sardo, 35% Carignano, and 10% notes: Cannonau harvested from mid-September to mid-October. To ensure fine grained, yet juicy tannins and a solid structure, the must remains in contact with the skins for 10-12 days until fermentation is completely carried over. Korem is aged in Allier barriques for 12 months prior to bottling for extra finesse. Intense, concentrated ruby-red in color, Korem offers a full bouquet of black fruits, cedar, black currants, leather, and chocolate. Warm and full-bodied on the palate, with excellent depth of flavor and firm tannins framing a juicy and dense texture. A great accompaniment to roasted baby pork, braised ribs and lamb.

Argiolas / Sardegna sardegna

Turriga Isola dei Nuraghi IGT

A wine for special occasions and rich fare. Over many generations, notes: the Argiolas family has worked diligently to become the leader in Sardinian enology. In many ways, Turriga embodies the fulfillment of this goal. Made from 85% Cannonau, and 5% each of Carignano, Bovale Sardo and Malvasia Nera meticulously hand-harvested from the Turriga estate in the countryside of Selegas-Piscina Trigus. This wine is the flagship red of the Argiolas estate. This wine pairs well with roasted duck, pork or beef, and also works well with rich sauces, or sharp, aged cheeses.

Angialis Isola dei Nuraghi IGT

Argiolas has established a distinguished reputation by making notes: consistently outstanding wines from indigenous Sardinian grape varieties, and this wine is no exception. It is made from 95% Nasco and 5% Malvasia di Cagliari grapes sourced from the Angialis vineyard in Siurgus. The grapes are harvested in late October and 9 early November before drying slightly at the winery. Amber in color, this wine offers supple aromas of honey, roasted , and apricots. Pairs nicely with biscotti, macaroons, aged cheeses, and prosciutto-stuffed dates.

Tremontis Limone

Limonsardo is made from a selection of natural infusions and notes: essences, extracted from the peel of ripe, pleasantly aromatic lemons, blended with semi-processed liqueur and sugar syrup. Brilliant lemon yellow in color with a strong fragrance of fresh lemon fruit. This Limonsardo is sweet and pleasant on the palate.

Tremontis Mirto Liqueur

Tremontis Mirto is obtained from a blending of the alcoholic notes: infusion of red myrtle berries, also known as “fiore.” These carefully selected berries come from the best areas in Sardinia. This liqueur is violet-red in color with herbal aromas. It is bittersweet on the palate, and backed by hints of mint and juniper berry.

Argiolas / Sardegna piemonte

Although the Bera family has a long history of making wine in Italy’s Piemonte, they did not start to bottle their

own wine until 1979, shortly after current owner and winemaker, Valter Bera, graduated from the Enological

School of Alba. The property is located in Neviglie, a small, bucolic town with breathtaking views of the Alps and

the gleaming Tanaro River. This small, family-owned and operated winery spans several acres of limestone and

clay rich vineyards in Alba and Asti, two classic Piedmontese grape growing areas famous for robust reds and

refreshing whites. With a range of offerings including a lively Asti Spumante, a vibrant Brachetto, and a positively

decadent Moscato d’Asti, the Bera family is dedicated to producing the highest expression of Piedmontese wines.

notes

10

Barbera d’Alba Superiore “La Lena” DOC

This wine is made from 100% sourced from the La Lena notes: vineyard in Neviglie. The name “La Lena” comes from the name Elena and pays tribute to the grandmother and sister of the owner, Mr. Valter Bera. La Lena spends one year in barriques, adding to the wine’s depth and complexity. The fruit-forward character of this wine shows enticing black cherry on both the nose and palate. This wine makes a perfect choice for grilled pork tenderloin or roasted duck breast—a fine addition to any holiday meal. *Special Order- Contact Giuseppe LoCascio

Sassisto Langhe DOC

This innovative Piedmontese blend is made from 70% Barbera, notes: 20% , and 10% Merlot. The name of this wine refers to two important aspects of the winery: The “San Sisto” hill located near the winery, and also after Mr. Sisto Bera, the head of the family and father of owner, Valter Bera. Vibrant ruby-red in color, Sassito Langhe offers layered aromas of black cherry, fig, and truffle. This elegant, satisfying wine makes a great match with truffle pâté, rich pasta dishes, or roasted game drizzled with plum or hoisin sauce. *Special Order- Contact Giuseppe LoCascio

Bera / Piemonte piemonte

Asti Spumante DOCG

This spumante is made from 100% Moscato grapes from the notes: Galombo vineyard in Neviglie. The production method is traditional but uses a modern approach, where the wine is fermented for fifteen days using the Charmat method, after which it undergoes a brief aging period in stainless steel. Straw-yellow in color, this shows enticing grapey, floral, and honeyed aromas, typical of the Moscato grape. Sweet on the palate yet balanced by crisp acidity, this delicate and refreshing Asti makes a perfect choice for brunch, fruit-inspired such as fig tarts, or served very simply with ginger honey cookies.

Moscato d’Asti DOCG

Made from the highly aromatic Moscato grape, ripened in sunny notes: south to southwestern facing vineyards. This classic Piedmontese 11 sparkler is produced using the Charmat method. Delicate straw yellow in color with a complex, elegant nose of white peach, honey, and orange blossom. Fresh and fruity on the palate, this is always best enjoyed very soon after release. Enjoy this Moscato d’Asti with hazelnut cake, almond cookies, fresh fruit, or more simply, on its own.

Brachetto Piemonte DOC

Bera’s Brachetto is made from the aromatic red variety of the same notes: name. This effervescent wine undergoes fermentation using the Charmat method and is macerated with the skins for about six hours. The result is an alluring rosy colored wine with delicate bubbles and buoyantly fruity notes. Pairs brilliantly with dark chocolate or fried dough filled with raspberry jam.

Bera / Piemonte basilicata

The Bisceglia estate is an important and dynamic winery that offers an array of top-quality products. After many

years in the corporate food industry, Mario Bisceglia returned to his land and founded the estate in 2001. His goal

is to continually produce world-class wines made with both indigenous and international varietals grown in the

Basilicata region.

The estate is situated on the lower slopes of the extinct volcano, Mount Vulture, in the splendid district of Lavello.

This old farming community is officially recognized as “Wine Town” in the Basilicata region of Southern Italy. The

winery itself was designed by internationally acclaimed architects, Hikaru Mori and Domenico Santomauro, and

has state-of-the-art winemaking facilities and aging cellars. The estate extends over pristine hillsides rich in flora

and fauna, characterized by a Mediterranean microclimate. A natural balance of temperature shifts characterizes

this terroir, conferring remarkable fertility to the calcareous and clay loam soils. Bisceglia’s vineyards comprise

forty hectares of vines in the heart of the del Vulture DOCG appellation, which includes local varieties

– Aglianico, Moscato and – as well as a selection of international vine varieties.

12 notes

Terra di Vulcano Aglianico del Vulture DOC

Made from 100% Aglianico, this wine is refined in stainless steel to notes: retain the freshness and character of this indigenous variety. Garnet in color, Terra di Vulcano Aglianico del Vulture shows pronounced aromas of blackberry and forest floor on the nose, with soft, well- integrated tannins on the finish. Pair this wine with pasta dishes, hearty tomato sauces, pizza, and gazpacho.

Bisceglia / Basilicata basilicata

Tréje IGT

Tréje in local dialect means “three,” which refers to the trio of grapes notes: that make up this wine: 34% Aglianico, 33% Merlot and 33% . The grapes are all hand-picked and vinified separately to respect the character of each grape variety. All three are refined in oak casks; Merlot and Syrah for six months, and Aglianico for one year. A deep ruby-red in color, this wine shows inviting aromas of red currant, blackberry and plum. Pairs brilliantly with elaborate red or white meat dishes, chorizo, and ripe, flavorful cheeses.

Gudarrà Aglianico del Vulture DOC

The name of this wine is a tribute to its concentrated flavors, notes: which beg the drinker to enjoy its youthful vitality. Made with 100% Aglianico grapes, hand harvested in late October. This is an 13 accessible, versatile red with well balanced tannins and an elegantly smooth finish. A great accompaniment to rigatoni with roasted peppers, lamb, or roasted game.

Gudarrà Aglianico del Vulture Riserva DOC

Gudarrà Riserva, Bisceglia’s top wine, confirms its quality, notes: characteristic and style. Riserva is made exclusively from a meticulous selection of Aglianico grapes grown in volcanic soils. This wine is aged for five years including two years in large oak casks. Violet–red tending to orange in color, this wine shows a full bouquet with hints of chocolate, vanilla and black fruit. Rich in velvety and well structured tannins. Best served alongside pasta dishes and ripe cheeses, roasted meats such as lamb and wildfowl.

Bisceglia / Basilicata puglia

In 1991, the D’Agostino family merged with the local cooperative winery creating Botromagno, the first successful

example of a privately owned winery partnered with more than 100 local grape growers. The D’Agostino family

has been able to foster a reliable and efficient synergy with the local farmers and has rapidly become one of the

finest in Puglia. The winery is located in the town of Gravina in Puglia. The Gravina DOC, which is

named after the town, is one of Puglia’s most important appellations. The D’Agostino family has been the only

family to invest in the Gravina DOC, recovering the production of this white wine and rebuilding its reputation

as an elegant and versatile wine. Today they are the only producers of the flavorful and refreshing Gravina, which

is considered by many to be one of the most exciting whites from southern Italy.

notes

14 Gravina Bianco DOC

Produced from 60% Greco and 40% Malvasia, Gravina Bianco is one notes: of Italy’s most ancient white wines. Like many of the world’s most iconic wines, the grape varieties that traditionally produced this wine originated elsewhere but found their ideal habitat in Puglia. The wine gained DOC status in 1983 and is currently only produced by Botromagno, which has had great success with this wine in multiple export markets. From the 2013 vintage onward, the vineyards that produce Botromagno’s Gravina DOP wines are certified Organic. A perfect wine with oysters, calamari, sashimi, Asian citrus salads, and grilled seafood. *certified organic grapes

Poggio al Bosco Gravina DOC

A distinctive cru wine produced from Greco and Malvasia grapes notes: grown in an ecologically pristine area on the border of the Bosco Difesa Grande, recognized as Puglia’s most important “green lung.” It was planted in 1991 with the specific goal of producing grapes of exceptional quality. The soil and terroir are reflective of Bordeaux, with abundant pebbles and gravel below chalky topsoil. From the 2013 vintage onward, the vines that are the source of Botromagno’s Gravina DOP wines are certified organic. Try this unforgettable white wine with cedar-grilled salmon, shrimp sautéed with garlic, lemon, and parsley, veal milanese, or tom yum soup. *Special Order-Contact Giuseppe LoCascio *certified organic grapes Botromagno / Puglia puglia

Primitivo Murgia Rosso IGP

Due to naturally low yields, Primitivo requires special care in the notes: vineyard and ripens best when trained in the Alberello method. The exposition and higher altitudes of the Botromagno vineyards distinguish their Primitivo from others on the market. This wine shows a brilliant ruby-red color with violet reflections. Aromas of black cherry, vanilla, cinnamon, and sage compliment the velvety structure and balanced acidity of the wine, making this Primitivo best enjoyed with salami, aged cheese, and grilled meats.

Nero di Troia Murgia Rosso IGP

Uva di Troia is an ancient grape, named after the legendary city of Troy notes: that has recently been rediscovered by the D’Agostino family. Hand- harvested at the end of October, the grapes are fermented and aged in stainless steel, then bottle-aged for an additional six months before release. The final wine is unique and distinctive with lingering aromas of wild cherry, cinnamon, and tobacco leaf. Serve with charcuterie, 15 medium-aged cheeses, roasted lamb or wild game. *Special Order-Contact Giuseppe LoCascio

Pier delle Vigne Murgia IGT

The namesake of this wine, Pier delle Vigne, was the right-hand man notes: of Frederick II of Swabia and the one credited for introducing the first grapes to . “His” wine is meticulously produced from and Aglianico grapes, grown in the winery’s finest vineyards in the Murgia hills. This blend successfully interlaces the structure and aging potential of Aglianico with the softness and fruitiness of Montepulciano. The final wine is powerful yet elegant, and has become one of Apulia’s most sought-after treasures. Even more sumptuous when paired with roasts or marinades, aged cheeses, or serve it all by itself as a “vino di meditazione.”

Gravisano Passito di Malvasia Murgia IGT

Sweet passito wines play an important role in the history of Gravina, notes: Apulia. Traditionally, these were made from ancient Gravisano grapes leftover from the regular harvests that were dried on the vines. Gravisano grapes have long since become extinct, but the legend lives on in the name of this wine. Today, Gravisano is made from Malvasia grapes that are sun-dried on racks for 30-40 days, resulting in a wonderfully balanced dessert wine with a lovely complexity of flavors. Pair with hard cheeses, marzipan or honeyed desserts, almond cakes or cookies.

Botromagno / Puglia campania

CapriNatura is the leading producer of Capri’s famous (a lemon liqueur) known for its authenticity

and natural quality. Since 1989, the CapriNatura workshop has been producing Limoncello on the scenic island

of Capri, off of Italy’s spectacular Amalfi Coast. Owner Raffaele Esposito uses the same recipe passed down by his

great-grandmother Laura, and both of his grandmothers Luisa and Angelina. No artificial colors or preservatives

are used in the production of CapriNatura Limoncello: only the best, carefully selected lemons are ripened under

the bright warm sun of Capri. The lemon peel is finely cut and separated from the white bitter part of skin, and

then placed in 96% pure alcohol. Fine sugar syrup is then added to the to lower the alcohol percentage to

the desired level. The actual length of time that the lemon zest is kept in pure spirit and the quantity of sugar syrup

added are well-kept secrets of CapriNatura.

notes

16

Limoncello

CapriNatura is a lemon liqueur made from lemon peel left to steep notes: in alcohol, to which a water and sugar based syrup is added. At 30-50% alcohol, it is an excellent digestif and can be enjoyed in a variety of ways. This limoncello can be pleasing either chilled on its own or added to a classic Martini. Mix it with tonic or iced tea for a refreshing summer beverage, or add it to Prosecco, or other sparkling wines, for an elegant . It is also a wonderful accompaniment to lemon or strawberry sorbetto or vanilla gelato.

Caprinatura / Campania toscana

The wines from Castellare offer great finesse, expressing strength without being overpowering. Castellare’s

Chianti Classico is an exercise in true classicism. The Castellare estate, located in Castellina in Chianti, is

a shining example of tradition in Chianti. The winery’s owner, Paolo Panerai, has closely studied the world’s best

wineries and applied this understanding and experience to viticulture in Italy. Castellare’s vineyards are at 1,200

feet in elevation; only a few Chianti Classico vineyards are much higher. The vineyards of this 46 acre property are

found in a natural amphitheater in the heart of the Chianti Classico region. At Castellare, the yields per acre are

very low, far lower than the maximum level allowed by Chianti Classico DOCG regulations.

The wines are elegant, structured, and beautifully balanced—a byproduct of ample sunlight and water drainage,

as well as a soil mixture perfect for the cultivation of the local and international varietals. These wines are intense

and suitable for long aging. The property has become a virtual refuge for wildlife; each vintage label displays a

different bird, symbolizing the estate’s commitment to environmentally sound cultivation. The birds selected for

the labels are among the rarest species in Chianti and represent those that are threatened by extinction, mostly

due to synthetic chemical products and hunting. 17 notes

Chianti Classico DOCG

Located in the Chianti Classico commune of Castellina in Chianti, notes: this Castellare offering is comprised primarily of the local Sangiovese grape, Sangioveto. Made from 95% Sangioveto and 5% . Research in the late 1970s allowed Castellare to isolate this clone and enabled the winery to make this very unique style of a Tuscan classic. This Chianti Classico evokes well-integrated aromas of black cherry, tobacco, and cedar followed by a firm structure and refreshing acidity. Perfect for rich meat-based pastas, bean soups, barbecue, and roasted game.

Il Poggiale Chianti Classico Riserva DOCG

Sourced from 90% Sangioveto, 5% Canaiolo, and 5% notes: grapes grown in the Il Poggiale vineyard. The grapes grow at an elevation of almost 1,500 feet above sea level; the combination of high elevation and low yields make for a wine that shows both restraint and layered richness. This Chianti Classico Riserva shows excellent structure with firm, integrated tannins, allowing for great aging capability. This wine goes well with rich fare such as osso buco or beef bourguignon.

Castellare / Toscana toscana

I Sodi di San Niccolò Toscana IGT

I Sodi di San Niccolò was created in the early 1980s with the goal of notes: demonstrating that the native grape varieties could produce a wine with all of the power and grace of a Super Tuscan. The name “I Sodi” refers to land that is difficult to till (grapes must be hand-harvested), and “San Niccolò” is an abandoned church on the Castellare property. This wine captures the enormous potential of the Sangioveto grape; full-bodied with notes of wild berries, currants, and vanilla. Pair with Bolognese sauces, fine cuts of steak, or roasted rack of lamb.

Poggio ai Merli Merlot Toscana IGT

Poggio ai Merli is made entirely from Merlot, and named after the notes: single vineyard from which it is produced. Located in the heart of Chianti Classico, grapes are imbued with all the terroir-driven characteristics of ’s most famous viticultural area. This 18 wine embodies Castellare’s innovation by producing international varietals in an area world-famous for Sangiovese. This seductive red would be the ideal partner for pan-seared venison loin with balsamic blueberry sauce. *Special Order-Contact Giuseppe LoCascio

Coniale Cabernet Sauvignon IGT Toscana

Made from 100% Cabernet Sauvignon and grown in the Coniale notes: vineyard at an average altitude of 1,500 feet above sea level, this low- yielding vineyard produces only one ton of fruit per acre. Hard work and low yields in the vineyard are the key ingredients in the production of such an elegant wine. Intense aromas of blackberry, cedar, and cassis are followed by rich, alluring flavors on the palate. Ideal with roasted rabbit, braised beef, and puttanesca sauces.

S. Niccolò Vin Santo del Chianti Classico DOC

Made from 60% Malvasia and 40% Trebbiano Toscano, the notes: grapes used in the wine are harvested from various estate vineyards in Castellina in Chianti. After , the grapes are dried and fermentation is carried out slowly in small and oak barrels, known as caratelli, and then aged for an additional five years. The resulting wine is brilliant amber in color with seductive aromas of toasted almonds, dates, and toffee. This exquisite dessert wine is perfect on its own or served with cheeses, biscotti and fruit tarts.

Castellare / Toscana toscana

With sophisticated style and a long, successful history, Castello di Bossi crafts elegant, yet powerful wines,

with unmistakable Tuscan character. The Bossi Castle is located in the town of Castelnuovo Berardenga, the

southernmost appellation of Chianti Classico, amidst evergreen woods and long rows of vines. With a history

dating back to the 9th century A.D., the estate embraces modern technology, while at the same time respecting

the traditional character of the lands of Chianti. This balance has been a key part of Marco Bacci’s vision as he

has brought Castello di Bossi to the highest ranks in the realm of international wine. Today, with his brother

Maurizio, Marco creates high quality wines from some of the top Tuscan appellations.

notes

Rosato IGT Toscana 19

Introduced in 2015, this refined and elegant Tuscan Rose adds a breath notes: of freshness to Castello di Bossi’s lineup of powerful red wines. Castello di Bossi Rosato is sourced from the Corbaia vineyard, which was planted more than 40 years ago to 70% Sangiovese and 30% Cabernet Sauvignon. Bled from the Corbaia tanks the juice is collected and put through a cool-temperature fermentation in stainless steel tanks before being released as a dry, structured Rosato. Pale salmon in color, this Rosato bears resemblance to the wines of southern France. On the nose, however, it asserts its Italian heritage with aromas of dusty earth and Mediterranean herbs layed over fresh cherries and tart cranberry. On the palate the wine shows a defined structure with bright acidity and brilliant depth. The finish is long and balanced. Pair it with full-flavored fish grilled simply or serve with a relish of eggplant caponata, herb-roasted chicken, a thick-cut veal chop, or braised pot roast, as well as medium to sharp cheeses. wChianti Classico DOCG

For owner Marco Bacci, success is in the details, from vineyard notes: to bottle. The entire Castello di Bossi portfolio of wines carefully balances the tradition and rich history of the region with innovative winemaking techniques; this Chianti Classico is no exception. Made from 100% Sangiovese, grown in soils with high chalk content, this wine shows just how excellent this varietal can . Ruby-red in color with lovely aromas of ripe cherry and plum on the nose make for a great liaison with the full-structured character on the palate and savory finish. Pair with vegetable stews, Bolognese sauces, and caponata.

Castello di Bossi / Toscana toscana

Berardo Chianti Classico Riserva DOCG

Berardo is a shortened way of saying “comes from Berardenga.” notes: Areas further south in Chianti Classico tend to produce rounder, fuller versions of Chianti and this wine is a perfect example of round elegance. Berardo Chianti Classico Riserva is teeming with aromas of wild berries, tobacco, tamarind and eucalyptus. The seemingly creamy texture and fine grained structure result in a wine that is powerful without being too aggressive. Enjoy this wine with roasted duck, leaner styles of steak, and braised meats.

Girolamo Merlot Toscana IGT

Named for the oldest vineyard of Merlot planted in Bossi 40 years notes: ago, the muscular Girolamo is made from 100% Merlot grapes. After the harvest, the grapes are crushed and fermented in stainless steel tanks for additional smoothness and complexity. Girolamo is then 20 aged in Allier barriques for approximately two years, in order to achieve an elegant combination of fruitiness, soft tannins, and body. Serve with barbeque, rich risotto dishes, and Béarnaise sauces over Kobe beef.

Corbaia Cabernet Toscana IGT

Named for the vineyard of Cabernet Sauvignon planted in Bossi notes: 35 years ago, this Super-Tuscan blends 70% Sangiovese and 30% Cabernet Sauvignon for added color, structure, and longevity. Corbaia is fermented in stainless steel and matured for two years in Allier oak barriques, resulting in a wine with superb finesse, elegance and a backbone of spice. This wine is a great accompaniment for wild boar, porterhouse steak, and roast beef.

Vin San Laurentino Toscana IGT

This classic Italian dessert wine is named after San Laurentino, the notes: patron saint of the church located in the village of Bossi. This wine is made from Sangiovese, Trebbiano, and Malvasia Bianca grapes that are dried for five months to achieve optimal concentration. A slow fermentation and lengthy maturation in traditional caratelli casks guarantee the lively aromas of ripe nectarine, orange blossom, and fig. Enjoy with grilled pears and poached peaches.

Castello di Bossi / Toscana piemonte

Castello di Neive and the surrounding 150 acre estate are owned by the Stupino family, siblings Anna, Giulio, Italo,

and Piera. The Castello di Neive winery began when Giacomo Stupino, the family patriarch, capitalized on his

experience as a surveyor and his knowledge of the area to purchase favorable vineyards and plots of land. In the

small cellars of their family home, the Stupino’s began their first wine production and, over time, their acquired

vineyards grew, along with the family’s production and ambition. In 1964 the family purchased the castle with its

spacious cellars, along with more land and farmsteads in Santo Stefano and Marcorino. This marked a turning

point for the Stupino family, who were then able to renovate the castle cellars and reorganize their vineyards in

order to produce high quality wines. When Giacomo passed away in 1970, Giulio and Italo oversaw the transition

from tenant farming to direct management of the land, initiating production and export of Castello di Neive

wines abroad. The Stupino family is passionate about crafting exceptional wines ranging from Nebbiolo to the

often overlooked Barbera and as well. Other local favorites, Grignolino and Langhe Pinot Nero are

testament to the Stupino family passion and skill of winemaking. Their winemaking philosophy is to respect

a centuries-old heritage of winemaking while embracing research and innovative technologies—both in the

vineyard and in the cellars. 21 notes

Piemonte Grignolino DOC

This Grignolino is a small-production gem (annual production of notes: 4,000 bottles) that is incredibly food friendly. Made from 100% Grignolino grapes, it shows the lightness and finesse which has made Grignolino a widely-appreciable and sought after wine. Following fermentation, this wine is aged for 3 months in stainless steel to preserve its fresh, fruit-forward aromas. Crisp acidity and smooth tannins make for a wine that can be easily enjoyed with local Bagna Cauda, creamy veal-based dishes, and salumi. *Special Order-Contact Giuseppe LoCascio

Castello di Neive /Piemonte piemonte

Pinot Nero I Cortini Langhe DOC

Growing up, Italo’s favorite wine was his father’s “Cuvée Privée.” This notes: wine, which was served at family gatherings and made from grapes bought from the then current owner of the castle—Count Guido Riccardo Candiani, was sourced from a vineyard (i Cortini) not far from the Castello di Neive. To pay tribute to his father’s memory and this wine, Italo continued making a Pinot Nero from the Cortini plot. Made from 100% Pinot Nero, the grapes are gently pressed and then matured in barriques for 1 year. The delicate tannins and light body of this wine pair nicely with pizza, light vegetable stews, and Agnolotti pasta *Special Order-Contact Giuseppe LoCascio

Dolcetto d’Alba Basarin DOC

The Dolcetto d’Alba Basarin is named for the high-quality vineyard 22 notes: from which its grapes originate. It is made from 100% Dolcetto grapes which exemplify the food-friendly, easy-drinking wines of this region. The grapes for this wine are pressed and then allowed to mature for 6 months in a stainless steel tank to preserve Dolcetto’s fresh qualities. Aromas of black fruits with undertones of mocha and licorice combine perfectly with smooth tannins make for an unforgettable wine. Enjoy with pizza, Bolognese sauces, and gnocchi.

Barbera d’Alba Santo Stefano DOC

The Barbera grapes for this wine come from the famed Santo Stefano notes: vineyard, which initially caused critics to believe Italo Stupino to be crazy, as this vineyard is characteristically reserved for the hallowed Nebbiolo. This 100% Barbera proved them wrong; this wine expresses the depth for which Santo Stefano is known while still retaining Barbera’s signature fruit. The grapes are pressed and then allowed to mature for 9 months in large wooden vats, allowing the wines to mellow and develop their complexity. This wine pairs well with medium-aged cheeses, ragú pasta sauces, truffle-infused Piemontese omelets, and roasted lamb shank.

Castello di Neive /Piemonte piemonte

Barbera d’Alba Superiore DOC

The Superiore version of Castello di Neive’s Barbera d’Alba is only notes: produced in the best vintage years and represents a selection of the greatest Barbera grapes from the Marcorino vineyard. Here, they follow strict green harvesting regulations (removal of immature bunches) and plant only on south-facing slopes, thus yielding a wine of great ripeness. This wine is made from 100% Barbera grapes and serves as a reminder of Barbera’s potential. After fermentation, this wine is aged for at least 1 year in oak barriques to round out the wine. A beautiful shade of ruby-red in color, this wine displays persistent aromas of black fruit, and mocha on the nose and the promise of a long, flavorful finish on the palate. Pairs well with roasts, creamy ricotta cheeses, and lamb curries.

Barbaresco DOCG 23 The grapes for this wine come from some of the most widely- notes: respected vineyards in the DOCG (Gallina, Messoirano, Valtorta, and a part of Santo Stefano). It is made from 100% Nebbiolo grapes grown on vines that average roughly 30 years of age. The grapes for this wine are pressed and then matured in wooden vats for 2 years to smooth the tannins and fully develop complexity. Pairs well with meat-based raviolis, mushroom-topped pork saltimbocca, and elegant filet mignon dishes.

Barbaresco Santo Stefano Albesani DOCG

The Barbaresco Santo Stefano Albesani is the result of an ethereal notes: combination of ideal terroir and the perfectly-suited Nebbiolo grape. This wine shows the characteristic elegance of Barbaresco with the complexity and richness for which Santo Stefano is recognized. The Nebbiolo grapes for this wine are grown in the Albesani sub- appellation inside Barbaresco, in the single vineyard of Santo Stefano, which is owned entirely by Castello di Neive. Pairs well with slow-roasted beef, demi-glaces, and Beef Wellington.

Castello di Neive /Piemonte piemonte

Barbaresco Santo Stefano Albesani Riserva DOCG

The grapes that are destined for this premium wine come from notes: the highly-respected Santo Stefano vineyard, which is known to make some of Piemonte’s finest Nebbiolo wines. This wine is made from 100% Nebbiolo grapes, much like the other Castello di Neive Barbarescos, however, the grapes used for this wine must be of the finest selection, picked at optimum ripeness. After these grapes are pressed, the resulting wine is aged in wooden barrels for 4 years to soften tannins and add a layer of spicy complexity to the wine’s opulent floral aromas. Pairs well with elegant dishes such as red wine braised short ribs, slow-braised beef with pearl onions, and roasted lamb shanks.

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Castello di Neive /Piemonte emilia romagna

Owned by the renowned oenologist Vittorio Fiore, Castelluccio was originally founded in the 1970s. Vittorio

Fiore became the consulting winemaker in 1980 and nearly 20 years later, he purchased the majority of shares in

the property. The heart of Castelluccio’s philosophy is to respect and interpret the characteristics of “Romagna.”

An ideal location near both the Adriatic Sea and the , it is recognized as a micro-zone for

Sangiovese di Romagna. The notable exceptionality of the terroir contributes greatly to the expression of the

varietal. The elite members of the Castelluccio Estate team make every effort to produce wines that reflect the

uniqueness of the surrounding area. The outcome makes for a wine that compares flawlessly to the Sangiovese

grapes grown in areas of Tuscany just on the other side of the Apennines Mountain.

notes

25

Le More Sangiovese di Romagna DOC

“Le More” refers to the blackberry character of this deep and lively notes: Sangiovese from Emilia-Romagna. The grapes are harvested from the end of September to mid-October, then fermented and aged in stainless steel in order to retain the fresh and fruity character of the wine. Pair with a variety of dishes, including braised chicken and grilled red meats.

Ronco dei Ciliegi IGT

The name “Ronco dei Ciliegi” means “Vineyard of the Cherry notes: Trees” - a nod to the two large cherry trees located at the entrance of the vineyard. The Sangiovese grapes for this wine are planted on south-eastern facing slopes to ensure maximum sun exposure and are harvested during the first week of October. The wine is fermented in stainless steel tanks and then aged in French oak for 12 months. Ronco dei Ciliegi is teeming with aromas of cherry and juniper that pair beautifully with grilled red meats and braised chicken with green olives.

Castelluccio / Emilia Romagna piemonte

The Ceretto name is synonymous with estate-grown, carefully produced wines that express true varietal character

with purity and elegance. Famed Italian gastronome and intellectual Luigi Veronelli wrote, “The land, the land,

the land, the land, always, the land.” The Ceretto family has sustained this same philosophy since the sixties when

Bruno and Marcello joined their father Riccardo in the family business in Alba. The two brothers’ objective was

to select vineyards in the most historically important areas for the production of great wines. This idea, spawned

by a visit to Burgundy, would prove the wisdom of the Ceretto family, placing their bottles among the greats of

enology. “We believe in the land 100%. Of course, the cellar counts some as well, but great wines are made from

great grapes.” The Ceretto family estates can be found nestled deep within the heart of , primarily in

the Langhe and Roero areas, in the prestigious DOCG zones of Barolo and Barbaresco. The estate-owned vines

enjoy a continental climate and unique terroir perfectly suited for quality grape production, often compared

to Burgundy. The four wine estates owned by the family are each devoted to the cultivation and production of

specific grape varieties; the single-vineyard style of production is a testament to their precision and inherent skill

when it comes to winemaking, placing their products amongst some of the most prestigious wines of Piedmont.

26 notes

Langhe Blangè DOC

Arneis is a native varietal producing a decadently fruity wine notes: with enticing notes of pear and apple. Its fragrance and flavor are also enhanced by the small amount of CO2 maintained from the fermentation, which also helps to make up for the varietal’s typically low acidity. This wine pairs strikingly well with fresh lump crab meat or char-grilled swordfish in a lemon butter sauce.

Ceretto /Piemonte piemonte

Dolcetto d’Alba Rossana DOC

100% Dolcetto harvested in the Rossana vineyard, which has always notes: been considered the top Dolcetto d’Alba cru. Ruby red, with a delicately vinous nose, packed with flowery and fruity sensations. Its dry taste is highlighted by a slight almond note, typical of this varietal’s character. Enjoy with rich Bolognese sauces, thin crusted prosciutto and arugula topped pizza, or chicken marsala.

Langhe Rosso Monsordo DOC

After several years of producing and bottling the varietals separately, notes: in 1997 the original project of the Monsordo Bernardina estate finally came to fruition: to create a great wine from the world’s most 27 important red grape-varieties (Cabernet Sauvignon, Syrah and Merlot). Deep ruby red in color with slight garnet undertones. The nose is rich and varied, with spice and vanilla notes. In the mouth, an opulent structure is enhanced by soft, sweet tannins, leaving no doubt regarding the wine’s long life and unquestionable class. This wine is a great accompaniment to gnocchi in a sauce, beef wellington, or a pepper crusted filet mignon.

Barbaresco DOCG

Ceretto’s Barbaresco, much like the Barolo, has a central role in notes: preserving and guaranteeing the excellence of the single-vineyard, Bricco Rocche Barolo and Bricco Asili Barbaresco wines. The Barbaresco expresses a nice intensity and persistence on the nose, with hints of withered flowers. It demonstrates a well-balanced taste and good acidity in the mouth. This Barbaresco is excellent after 4 to 10 years, regardless of vintage, and up to 15/20 years in outstanding . Enjoy this Barbaresco with roasted lamb garnished with mint jelly or grilled pork with an apple glaze.

Ceretto /Piemonte piemonte

Barbaresco Bernardot DOCG

An opulent, full-bodied wine, packed with soft tannins that are notes: already nicely evolved and silky. Very concentrated and varied on the nose, with the classic signs of flowers and red fruit in the foreground. This is a wine that fully expresses Nebbiolo’s character, with a structure destined to guarantee a lengthy cellar life in constant development. This wine is an excellent accompaniment to mushroom infused dishes such as veal marsala or buttery mushroom risotto.

Barbaresco Asili DOCG

The Asili vineyard was planted in 1970 on a piece of land that had notes: remained uncultivated for over thirty years, a respite for the soil that significantly influenced the longevity of the new terrain. The Bricco 28 Asili expresses a complex, ethereal bouquet with hints of rose, violet, and liquorice. With its caressing, dry mouthfeel, this wine highlights excellence in the range of Barbaresco. Though capable of exciting the taste buds after just a year in the bottle, the sensations are sure to increase with additional ageing. Enjoy this wine with slow roasted beef in a traditional demi-glace or a truffle infused Bolognese sauce.

Barolo DOCG

This is a classic Barolo, harmonious and velvety, with limited notes: content and a consistently fine balance between alcohol and acidity. It displays extraordinary drinkability after just a few months in the bottle and in good vintages, can be cellared for up to 20 years. Pair this wine with beef ravioli in a butter cream sauce, buffalo steak stroganoff, or with fine, aged cheeses.

Barolo Brunate DOCG

This is a silky, smooth Barolo, delicately scented with roses and notes: violets, showing great aromatic complexity. It can be enjoyed only a few months after bottling, but will continue to improve and develop in elegance for 15-20 years. This wine pairs beautifully with spinach- stuffed portabella mushrooms or braised beef short ribs.

Ceretto /Piemonte piemonte

Barolo Prapo’ DOCG

This Barolo reflects the most typical style of the wine’s virtuosity notes: and aristocracy. An ethereal nose with aromas of withered roses is accompanied by a slight fragrance of underbrush, making the wine extremely well-balanced and rounded. With its excellent acidity and tannins, this Barolo can expect a very lengthy cellar life, 15-25 years. Simply enjoy as a meditation wine or with fine, aged cheeses.

Barolo Bricco Rocche DOCG

Delicate and harmonious in certain respects, powerful and robust in notes: others; this is a demanding, complex and elegant wine. Its grandeur is revealed just a few months after bottling, and gradually increases as the floral aromas of its youth give way to ethereal spices, chocolate 29 and truffle. Enjoy with venison medallions with a juniper and orange glaze, traditional osso buco, or bucatini topped with shaved truffle in a cream sauce.

Moscato d’Asti DOCG

A sweet white wine; par excellence in dessert wine. Straw-yellow in notes: color with varying intensity depending on the vintage. This wine has an intensely fruity and characteristically aromatic nose with nice persistency. The sweet flavor is perfectly balanced with its low alcohol content and acidity, giving the wine an inviting freshness. Enjoy this wine as an after dinner drink or with fresh fruits and salted caramel macaroons.

Ceretto /Piemonte piemonte

The wines of Giuseppe Cortese are every Piedmont aficionado’s dream. Located in the heart of the famous Rabajà

zone, this small, family-owned winery is run by those who possess an intimate knowledge of the Nebbiolo grape. With

profound respect and knowledge of the Barbaresco terroir, and long-held family traditions, Giuseppe Cortese is able

to craft some of Piedmont’s most exceptional wines. Attentive, rigorous care of the estate’s vineyards, strict selection of

the best clusters, a traditional approach to vinification, and a gentle hand with modern techniques are the ingredients

that define the unmistakable personality and unique flavors of Cortese’s wines. Before running his own winery in 1971,

Giuseppe Cortese served as cellar master and vineyard manager for some of Piedmont’s most prestigious wineries.

During this time, he gained invaluable knowledge of the Nebbiolo grape and how to maximize its potential in and

around the Barbaresco zone.

The winery is located in an underground cellar nestled in the upper hillside of the Rabajà vineyard and houses various

sizes of the larger traditional botti (large barrels) used for the vinification of Nebbiolo. Cortese believes that each lot

needs to be treated individually and thus requires several different sizes of aging vessels. All this attention to detail

yields wines of incredible depth and balance, with a finesse that rewards the patient consumer. 30 notes

Dolcetto d’Alba DOC

This wine is made from 100% Dolcetto from 25-30 year old vines in notes: the Trifolera zone, named for the prized white truffles that can be found in the area. The grapes are harvested in late September and vinified entirely in stainless steel tanks to ensure maximum freshness and fragrance. Enticing notes of black currant and violet are found on the nose. This wine is highly recommended with vegetable pastas, roasted game hens or pork tenderloin with cranberry sauce.

Giuseppe Cortese /Piemonte piemonte

Barbera d’Alba DOC

Made from 100% Barbera d’Alba grown in limestone and clay soils notes: in various estate vineyards in the Trifolera zone. The grapes are harvested in late September and then vinified and aged entirely in stainless steel tanks. Flavors of crushed red cherry and plum fruit shine through on the palate, making this wine a perfect choice for lasagna, brick-fired pizzas, or slow cooked, smoked tenderloin.

Nebbiolo Langhe DOC

This wine is made entirely from the noble Nebbiolo variety, grown in notes: vineyards situated in Barbaresco’s prestigious Rabajà cru, located in the Langhe hills just to the south of the Cortese winery. The grapes are crushed and macerated in contact with the skins for fifteen days 31 to ensure greater color extraction. After fermentation, the wine is aged for one year in a combination of new and seasoned large oak barrels. This wine, garnet in color, expresses lively acidity and well integrated tannins on the palate. Ideal with robustly flavored cheese or braised beef dishes.

Barbaresco Rabajà DOCG

This wine is made entirely from Nebbiolo grapes grown in notes: Barbaresco’s prestigious Rabajà vineyard, located in the Langhe hills just to the south of Cortese’s winery. To achieve the perfect structural balance, the wine is aged for twenty months in seasoned Slavonian oak casks, then bottled and cellared for an additional ten months. This Barbaresco pairs well with roasted meat or wild game dishes.

Barbaresco Rabajà Riserva DOCG

This wine is made only in the finest vintages. The grapes are selected notes: from the oldest vines in the prestigious Rabajà cru. After traditional vinification, the wine is aged for four years in and refined for an additional three years in bottle before release. This prolonged aging period ensures a perfect balance of tannins, body, fruit and acidity, resulting in a wine with great personality and refinement. Incredibly long-lived, it is recommended with pot roasts, truffles, polenta with ossobuco, and other rich fare. *Special Order- Contact Giuseppe LoCascio

Giuseppe Cortese /Piemonte piemonte

Del Professore comes from a joint venture between two leading figures in Italy’s craft spirits movement;

acclaimed distillers, Carlo Quaglia, and Federico Ricatto. The name, Vermouth Del Professore, translates as The

Professor’s Vermouth, and makes reference to legendary mixologist, Jerry Thomas (The Professor) who authored

the first modern cocktail recipe book in the USA during the late 1800s. This hand-crafted product is inspired

by a traditional Piedmontese recipe handed down by Federico Ricatto’s grandfather. The complex result of a

simple recipe, Del Professore Vermouth combines wine from local Moscato grapes with some 15 fresh aromatic

herbs and fragrances collected from the alpine hills outside Torino. The mixture is then sweetened by natural,

unrefined cane sugar and fortified by pure, neutral spirit to a final ABV of 18%. No caramel coloring is added to

Del Professore Vermouth, and the small-scale, everything-by-hand production process yields only 9,000 bottles

per year. Del Professore Vermouth is a far cry from the typical aromatized wines used as mixing ingredients for

the of the past. This is a product crafted with a clear vision in mind—that of challenging the concept of

Vermouth as an afterthought and reviving the elegant Italian tradition of the aperitif!

notes 32

Vermouth del Professore Classico Bianco

Del Professore Vermouth Classico Bianco combines wine from local notes: Moscato Bianco Langarolo grapes with some 15 aromatic herbs and fragrances collected from the alpine hills outside Torino. The mixture is then sweetened by natural, unrefined cane sugar and fortified by pure, neutral spirit to a final ABV of 18%. Deep gold tending toward amber in color, Del Professore Vermouth displays a beguiling perfume of citrus, pear, stone fruit, and baking spices. On the palate, warm flavors of cinnamon and nutmeg are met with a velvety texture and bright acidity. The sweetness is upfront and well- balanced by the bright fruit and warm spice, culminating in a dry, clean finish.

Del Professore /Piemonte piemonte

Vermouth del Professore Rosso

Del Professore Vermouth Rosso is the only Vermouth in the world notes: that is produced entirely from 100% Italian red and white base- wines as well as 100% natural plant-based flavoring components. All this is followed by six months’ ageing in small oak barrels at the distillery prior to bottling. Del Professore Vermouth Rosso is sweetened by natural, unrefined cane sugar and fortified by pure, neutral spirit to a final ABV of 18%. Del Professore Vermouth Rosso is richly aromatic, displaying warm notes of cardamom and clove, bitter herbs, sandalwood, orange pith and eucalyptus. On the palate, Vermouth Rosso finds ideal balance between sweetness and bitter/ savory aromas. The texture is velvety and the finish is dry leaving a lasting impression of rich herbs, spices, and subtle vanilla from time spent in wood.

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Del Professore /Piemonte molise

Founded in 1968, the Di Majo estate cultivates more than 200 acres under vine. In order to ensure consistent,

high-quality production for all the estate’s wines, Alessio Di Majo hired renowned oenologist Riccardo

Cotarella as a consultant. In addition to producing quality wine at an outstanding value, the Di Majo family is

dedicated to practicing environmentally sound agriculture. The Di Majo Norante winery sits on the estate of the

Marquis Norante of Santa Cristina in the region of Molise, along the Adriatic Sea between Puglia and Abruzzo.

The cultivation of vines in this area dates back to 500 BC, when the region was inhabited by two pre-Roman

civilizations, the Sanniti and the Osci. The estate has been dedicated to growing vines since the 1800s. In the 1960s

a modern cantina was constructed and vines were replanted in the Ramitello area. Optimal exposure, consistent

summer breezes, excellent soil composition and a slope toward the Sciabolone and Madonna Grande valleys

combine to create a particularly favorable environment for the production Di Majo Norante wines.

notes

34

Sangiovese Terre degli Osci IGT

Made from 100% Sangiovese grown in the Ramitello and Martarosa notes: zones of production and is hand-harvested in October. The wine is aged in stainless steel and large oak barrels for six months in order to achieve greater smoothness while preserving the supple fruity flavors of Sangiovese. The resulting wine is dry and mellow with smooth tannins, allowing it to be easily enjoyed with brick-oven pizzas, chorizo and granular cheeses such as Parmigiano-Reggiano or aged Gouda.

Ramitello Rosso Molise DOC

Made from a selection of the best Montepulciano and Aglianico notes: grapes in the Ramitello production area. After fermentation in stainless steel, the wine is aged in a combination of stainless steel tanks and barriques for eighteen months. The final wine shows firm structure yet ripe, accessible fruit. It is the perfect match for rich dishes such as grilled steak, lamb sausages, wild game or aged cheeses.

Di Majo Norante /Molise molise

Cabernet Sauvignon Terre degli Osci IGT

This noble red is made from 100% estate-grown Cabernet Sauvignon notes: that is hand-harvested in October and vinified in stainless steel tanks. After fermentation, the wine is aged in second-passage Allier and Nevers barrels for six months. The final wine is well balanced and with perfectly integrated tannins, serving as a testament to the talent of this dynamic winemaking team. This accessible Cabernet makes a delicious match with pasta, pizza, grilled meats, sausages and cheeses.

Contado Aglianico del Molise DOC

Made from 100% Aglianico grown in estate vineyards in the notes: southeastern region of Molise. The grapes are harvested in October and are macerated with the skins for 30 days. After fermentation, the wine is matured in a combination of steel and barriques for 18 35 months. The intense bouquet reveals hints of ripe blackberry and currant with subtle notes of herb. The Contado is a full bodied wine with a lingering finish. Enjoy with full-flavored first courses, wild game, filet mignon and other roasted meats.

Don Luigi Riserva Rosso Molise DOC

Don Luigi was made in tribute to Don Luigi Di Majo Norante, the notes: patriarch of this estate. The wine undergoes a period of extended maceration to achieve incredible color and concentration and is further refined in Allier and Tronçais barriques for 12-18 months. The resulting wine is a benchmark expression of Montepulciano from the Molise region. This unforgettable red is best enjoyed with baked pasta dishes, grilled steaks, lamb roasts or veal.

Apianae Moscato del Molise DOC

This is a wine that has been celebrated throughout history. It was notes: first mentioned by the Romans, who named it after the bees that were attracted to the Moscato Reale grapes (api is for bees), and much later it became a favorite of many Popes. After harvest, the grapes are pressed and left to ferment slowly for approximately 20-25 days. The wine is then matured for two years in large casks before release. The patience in winemaking pays off in the end: the results are sweet indeed... Apianae is a wine for meditation, but is also ideal with pâté, puddings, ripe cheeses, and honeyed confections. Di Majo Norante /Molise umbria & lazio

Two of Italy’s most acclaimed , brothers Riccardo and Renzo Cotarella, founded Falesco in 1979.

Their philosophy focuses on the balance of uniqueness and traditional native varietals with the versatility of

international grapes. The result is a complete portfolio of wines that consumers and critics alike have recognized

as exhibiting extreme value and Best of Class offerings. Located in the region of Umbria, just outside of Rome,

the land is perfectly drained, with a volcanic terroir offering ideal growing conditions for textured reds and crisp,

refreshing whites. The winery’s is manifold: to rediscover and promote Italy’s native varietals; to identify

terroir areas with the ability to produce high-quality wines; to perform ongoing research and experimentation in

winemaking and vineyard management, and to continually improve the quality of all Falesco products. Countless

worldwide accolades and the winery’s commercial success attest to the results achieved here.

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Est! Est!! Est!!! di Montefiascone DOC

The legend goes that in the 12th century, a wine-loving bishop notes: was traveling through the Italian countryside on his way to see the coronation of the Pope. As he traveled, he would send a scout ahead of the convoy to let him know the wine of the area was good by marking “Est” (“It is”) above an inn’s door. As the scout traveled ahead to Montefiascone, the wine was apparently so good, that the scout marked that location with “Est! Est!! Est!!!” Montefiascone remains an excellent wine today, particularly so when crafted by Cotarella, who blends 50% Trebbiano, 30% Malvasia, and 20% Roscetto together for legendary results. Drink this wine on its own, or pair it with grilled fish, velouté sauces, chicken satay, or oysters Rockefeller.

Falesco / Umbria–Lazio umbria & lazio

Ferentano Lazio IGT

Made from 100% Roscetto, an ancient variety indigenous to the notes: Montefiascone region of Latium. This variety has been saved single-handedly from extinction by Riccardo Cotarella. The small, compact bunches of this grape variety are naturally high in extract, and after much experimentation, Cotarella innovated a means of flavor extraction by the use of dry ice, which allows for ample flavor without adding color. The resulting wine is unforgettably substantial and elegant. Excellent with hearty risottos, grilled or roasted game, earthy sauces or stews, and flavorful grilled vegetables such as roasted eggplant and grilled red peppers.

Sangiovese Umbria IGT

This wine is made from 100% Sangiovese grown in vineyards near notes: the historic communes of Montecchio and Orvieto. The winemaking 37 landscape here is characterized by picturesque lakes, rolling hills and sedimentary clay soils. The resulting wine is an accessible and well- rounded red—a distinct and delicious expression of Umbrian terroir. Pair this wine with pizza, cioppinos, arancini, and mushroom risotto.

Merlot Umbria IGT

For this monovarietal Merlot, Falesco hand-harvests grapes from notes: the best estate vineyards in the hills around Orvieto, where the exposure and setting, together with the soil, are fundamental for perfect ripening. The grapes are fermented in stainless steel, aged in Nevers barrels for seven months and bottled without filtration in order to preserve all of its rich sensory characteristics. This wine pairs beautifully with mildly spiced entrees such as curried tagines or roast rack of lamb with mint chutney.

Falesco / Umbria–Lazio umbria & lazio

Assisi Rosso DOC

The picturesque Umbrian hillside vineyards provide ideal ripening notes: conditions due to their wonderful exposure and perfectly- draining volcanic soil. The Falesco Assisi Rosso is crafted from 70% Sangiovese, 20% Merlot, and 10% Cabernet Sauvignon. The resulting wine is matured for 4 months in French oak barriques to allow for full flavor development of ripe plum and wild cherry. Pair this wine with spicy chorizo, tomato sauces, roasted venison, and beef carpaccio. *Special Order-Contact Giuseppe LoCascio

Tellus Lazio IGT

The name “Tellus” refers to the Roman goddess of the earth. Made notes: entirely from Syrah, the grapes are fermented in stainless steel 38 followed by five months in second passage French and American oak. The final wine is yet another delicious masterpiece from Riccardo and Renzo Cotarella. The Tellus Lazio Syrah will pair beautifully with any beef, pork or game. *Special Order-Contact Giuseppe LoCascio

Montiano Merlot Lazio IGP

A 100% single-vineyard Merlot from the Montiano parcel; the notes: grapes are grown in the vineyard’s mineral-rich, volcanic soils. These soils, in combination with rigorous hand-selection, contribute to Montiano’s solid structure and concentration. These factors together make the Montiano Merlot one of central Italy’s most sought-after wines...a perennial favorite of collectors worldwide! Pair this wine with hearty casseroles, goulash, or roasted lamb with rosemary and thyme.

Falesco / Umbria–Lazio umbria & lazio

Marciliano Cabernet Umbria IGT

Falesco has established its reputation by not only exploring the notes: uniqueness and tradition associated with native varieties, but also in the versatility of international grape varieties in new ‘’. Accordingly, Marciliano is a classic blend of estate-grown Cabernet (70% Cabernet Sauvignon, 30% ). To achieve extraordinary depth and concentration, the juice undergoes a lengthy period of maceration followed by sixteen months in oak, resulting in exquisite complexity and elegant refinement. The final wine is one of the greatest expressions of central Italian Cabernet. Marciliano is best served with grilled steak, pot roasts, and balsamic grilled vegetables.. *Special Order-Contact Giuseppe LoCasciov

RC2 di Montefalco DOCG

This silky and substantial red wine is made from 100% Sagrantino, a notes: 39 highly esteemed grape indigenous to the Montefalco Area of Umbria. It is unanimously agreed among the locals that the variety finds its highest expression in the hills surrounding Gualdo Cattaneo, where the combination of microclimate, elevation and unique soils makes it possible to obtain wines of truly exceptional character. The wine name and label pay tribute to Riccardo’s father and first grandson. Pairs brilliantly with the kinds of food for which Umbria is famous: roast pork, pasta with truffles and cream sauce, or artisanal sausages served with lentils. *Special Order-Contact Giuseppe LoCascio

Pomele Rosso Dolce Lazio IGT

With the help of his students from the University of Viterbo, notes: renowned winemaker Riccardo Cotarella discovered that , a red grape variety introduced to Italy from Greece, thrives in the volcanic soil found in the Lake Bolsena region of northern Lazio. Very low yields and a special cold maceration technique are used to preserve and intensify this grape’s extraordinary and unique aromas. Best served with cherries jubilee, bananas Foster, crème brulée, or trés leches cake..

Falesco / Umbria–Lazio toscana

Fattoria Resta, located in Buonconvento, in the province of Siena, produces only one limited production wine.

Martin del Nero, made from 100% Sangiovese, by winemaker Anna Lisa Tempestini, this wine is named for the

Head Mason that constructed the historic monastery that is now home to Fattoria Resta. Anna Lisa Tempestini

believes in making wine that reflect the natural characteristics of the Sangiovese grape without being overpowered

by the aromas and flavor of oak. She preserves the freshness of the fruit, thus resulting in a wine with a fine

structure and full body that is elegant and easy to drink. “I only produce one wine, so I wish it to be elegant as well

as able to age for a few years”

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Martin del Nero Orcia DOC

Martin del Nero is named for the Head Mason who built the notes: historic monastery that is now the home to Fattoria Resta. His final act after finishing the building in 1573 was to carve a prayer to promote “GOOD WINE” in the cellar wall. Martin del Nero is 100 % Sangiovese with bright ruby color and lingering berry aromas over elegant nuances of toasted oak. Velvety on the palate with a soft texture and fine structure, this wine embodies the power of a “good wine.” Enjoy it with grilled meat, game, and medium to strong cheeses.

Fattoria Resta / Toscana le marche

Fazi Battaglia’s success stems from quality vineyards and a commitment to experimentation and continuous

improvement under the guidance of quality-oriented consulting winemaker, Lorenzo Landi. The winery

conducted a meticulous parcel study of its 10 single vineyards, followed by rigorous selection, which paved the

way for new, high-quality vineyard plantings. Since its inception, Fazi Battaglia has been committed to the native

Verdicchio varietal. The estate is comprised of 10 single vineyards managed by Mirco Pompili. Simone Schiaffino

and consulting winemaker Lorenzo Landi team up to make Fazi Battaglia’s show stopping wines. With this

dynamic team, Fazi Battaglia has reached global recognition, setting the benchmark for Marche wine production.

Every parcel of vineyard land has been studied to determine the ideal varietal and clone to plant for fruit of the

highest quality.

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Titulus dei Castelli di Jesi Classico DOC

This emerald green, amphora-shaped bottle has become a symbol notes: of over the years. Titulus—meaning very simply “title” in Latin—remains Fazi Battaglia’s most popular wine and can be credited with having made wines from Le Marche famous worldwide. This 100% Verdicchio is crafted from fruit grown in a large estate vineyard that is subdivided into 10 distinct parcels based on their elevations and exposures, allowing Fazi Battaglia to create a complex yet balanced wine. Serve with shellfish dishes, sushi or spicy lime-marinated chicken.

Fazi Battaglia / Le Marche le marche

San Sisto Castelli dei Jesi Verdicchio Classico Riserva DOCG

The grapes for this Verdicchio Riserva are obtained from a single notes: Vineyard named San Sisto, in the commune of Maiolati Spntini, near Ancona, located at over 1,100 feet above sea level. The warm days and cool nights here allow for perfectly mature fruit with trademark refreshing acidity. Made from strictly selected hand-picked grapes that are fermented in oak casks, San Sisto is produced exclusively in outstanding vintage years. This impressive white wine from Italy pairs well with seafood dishes in cream sauce or fish entrees cooked “al forno,” spaghetti carbonara, hearty frittatas, and almond-crusted chicken. *Special Order-Contact Giuseppe LoCascio

Rosso Conero DOC

42 The Sangiovese and Montepulciano grapes for this wine are hand notes: harvested from vineyards located on the slopes of Monte Conero, near Ancona in the Marche region on Italy’s Adriatic coast. Conero was so called by the Greeks as a reference to the trailing strawberry plants (komaros) that cover the hills. “Komaros” evolved into “conero” in Italian. At more than 1,800 feet above sea level, Monte Conero is the highest coastal point between Venice and Puglia, providing a perfect microclimate for ripening red grapes—in this case a blend of 85% Montepulciano and 15% Sangiovese. Aged entirely in stainless steel, this wine shows fresh, exuberant fruit. Ideal with hearty minestrone, roasted pork, or pecorino cheeses. *Special Order-Contact Giuseppe LoCascio

Passo del Lupo Rosso Conero Riserva DOCG

This Riserva is considered the most elegant and authoritative notes: achievement for the winery. Named for the road that brings travelers from one side of Monte Conero to the other, the Passo del Lupo or “wolf’s passage” is a reference to one of the many species of wildlife present in the area, which became a protected ecological area in 1987. Made from 85% Montepulciano and 15% Sangiovese, this hand-harvested gem is produced in very limited quantities. Well suited to pasta with wild boar ragu, roasted red meats with grilled savory vegetables and medium aged cheeses. *Special Order-Contact Giuseppe LoCascio

Fazi Battaglia / Le Marche campania

An enthusiastic group of dedicated cousins, Maria Luisa Murena, Arturo and Dora Celentano, and Francesco

Catello run the Galardi estate. The estate is firmly committed to making wine of the highest quality and has

reaffirmed this commitment by hiring the distinguished oenologist, Riccardo Cotarella, who shares their

philosophy. Together they strive to maximize the intrinsic characteristics of native grapes, Aglianico and

Piedirosso, through attentive and careful vineyard management. Yields and overall volume are very low; only a

few thousand bottles are produced each year, although the winery will have almost 30 acres under production in

the future. By focusing on native varietals, the owners and Cotarella are able to take advantage of low yields, which

enhance the flavor profile and structure of their wines.

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Terra di Lavoro Roccamonfina IGT

Made from 80% Aglianico and 20% grapes grown in notes: volcanic soils at 1,300 feet above sea level. After fermentation, the wine is aged in new Allier and Nevers barriques for 12 months. In southern Italy, Aglianico is known to produce wines of great complexity and elegance. Piedirosso, meaning “red foot,” is named for the smaller stem that attaches a single grape to the rest of the bunch; if you look closely and find that this part of the vine is reddish in color. In their native environment, Piedirosso and Aglianico show their full, breath-taking potential. Earthy, smoky aromas on the nose mingle with notes of black cherry and cassis on the palate. This iconic wine pairs beautifully with Italian or French pot roasts, filet mignon or aged cuts of beef.

Galardi / Campania puglia

From the very beginning, Gianfranco Fino’s focus has been on quality: no compromises, no short-cuts, and fixated

attention on his vineyards. This attention to detail runs deeply and Gianfranco works tirelessly to improve his

vineyards, his estate, and his wines. He and his wife Simona share a deep and abiding passion for winemaking,

which has led them on a fulfilling, lifelong journey—a journey which shows in every bottle of their high-quality,

delicious wines. The wines consistently receive 90+ ratings and are always a pleasure to drink. Gianfranco Fino

allows his grapes to dry on the vines for a bit of time before collecting them to make his wine. This concentrates

the sugar and flavor inside of the grapes which will result in an undoubtedly palatable wine. The grapes are

carefully hand-harvested, taking special care to make sure that each bunch is free of mold and perfectly ripe. In

the winery, he believes in using a healthy balance of oak to give the wines a hint of barrel aging without covering

up the expression of the terroir.

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Es Primitivo di Manduria DOC

Es is named in honor of Sigmund Freud, the father of psychoanalysis. notes: Translated from Italian, “Es” means the id, the psychological term for a component of the psyche. According to Sigmund Freud, “Es” is defined as instinct and wild passion; a passion which does not give into rules or compromises. Es submits to one principle only: pleasure. It is the expression of primal instinct into wine. Cultivated in the maritime Agro di Manduria to utilize its unique red soils, this wine is made from 100% Primitivo. The grapes are lightly dried while still on the vine and harvested by hand at the end of August. This wine has lingering aromas of red fruit, sweet spice and cardamom. Enjoy with gnocchi bathed in tomato sauces, roasted lamb shank, and braised beef. *Special Order-Contact Giuseppe LoCascio

Jo Salento IGT

Jo comes from Jonio, latin and Italian name for the Ionian sea that notes: laps the coast of Manduria. Harvested in September, the grapes are destemmed, softly crushed, and macerated in 70 HL stainless steel tanks for 3-4 weeks. Aged in French oak barriques, lending a deep ruby red color and intense aromas of red fruits, chocolate, and tobacco to the final wine. On the palate, it has a hot and soft taste, sustained by excellent tannins. Pair with spaghetti puttanesca, stuffed peppers, or lamb kebabs. *Special Order-Contact Giuseppe LoCascio

Gianfranco Fino /Puglia lombardia, trentino-alto adige, veneto

Kris wines are a joint effort of winemaker Franz Haas and Winebow. They were created to make every meal special.

Winebow founder, Leonardo LoCascio, first met Franz Haas on a visit to Italy in the late 1990s. Immediately

impressed with Haas’ mastery of winemaking analytics and his painstaking attention to detail in all aspects of

vineyard management and winemaking, Winebow began importing Haas wines into the U.S. Recognizing Haas’

winemaking talent and sensing a tremendous opportunity for well-crafted, reasonably priced “lifestyle wines” in

the U.S. market, LoCascio approached Haas about developing top-notch Pinot Grigio and Merlot to be sold in

the U.S. under a new label, Kris. Haas agreed. In developing Kris, Franz examined pre-existing vineyards, and

carefully explored new sites with soils and locations comparable to his own in order to plant new vines. The

resulting wines, Pinot Grigio and Heart Merlot, have exceeded expectation in both quality and value.

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Pinot Grigio delle Venezie IGT

Grapes sourced from the southwest-facing slopes of the village of notes: Montagna in Alto Adige receive ample sun and contribute ripe yet fresh citrus and pear fruit. The Mulinat estate in Friuli, where the soils are gravelly and well drained produce low-yielding fruit that helps to intensify flavor. The final blend, assembled under the skillful hand of Franz Haas, shows depth of flavor in a bold, Northern Italian style. Recommended with risotto, tossed salads, homemade pasta and grilled white meats or salmon.

Kris / Lombardia, Trentino-Alto Adige, Veneto lombardia, trentino-alto adige, veneto

Pinot Noir Provincia di Pavia IGT

Carefully selected from hillside vineyards nestled among the notes: Apennine foothills of the Otrepò Pavese region of Lombardy, KRIS offers a uniquely northern Italian take on this classic varietal. These highly reputed vineyards offer many different microclimates of varying exposures and elevations, each of which contributes a distinctive component to the final blend. A small portion (10%) of the blend is aged briefly in French oak to round out the tannins. It pairs exceptionally well with speck (a local thick- sliced, cured ham) and Taleggio cheese, and more casual fare such as pasta, pizza or smoked sausages.

Heart Rosso Sicilia IGT

This blend attains its silky smooth character from Merlot grapes notes: 46 grown in the calcareous hillside vineyards of , its deep purple color and robust body from Montepulciano grapes grown in the alluvial soils of Le Marche, and its exquisite structure from Cabernet Sauvignon vineyards perched on the steep, rocky alpine foothills of Alto Adige. Final tasting, blending and bottling are carried out at the Haas family estate in Alto Adige to ensure the quality one has come to expect from the KRIS labels. Recommended with roasted meats, rich pastas, smoked sausage and flavorful cheeses.

Kris / Lombardia, Trentino-Alto Adige, Veneto umbria

At La Carraia, the focus is on quality and value. These are classical, yet versatile wines that allow you experience

the aromas and distinct flavors of Umbria in your glass. La Carraia was founded in 1976 by the Gialletti and

Cotarella families. Riccardo Cotarella, one of the world’s most respected authorities on the production and

marketing of Italian wines, is the co-owner and winemaker. The winery owns a total of 198 acres located in the

heart of the Orvieto Classico appellation. 172 acres are dedicated to the production of Orvieto Classico; the

remainder is planted with Merlot, Sangiovese, Cabernet Sauvignon, and Montepulciano grapes. Tizzonero and

Fobiano, the two top shelf wines produced at La Carraia, are known for consistent quality and overall versatility.

These wines are clearly two excellent examples of Mr. Cotarella’s mastery of red grape varieties. La Carraia, thanks

to its broad and diverse portfolio, is able to satisfy the needs of both the casual, value-oriented consumer with

products like Sangiovese and Orvieto Classico, as well as the most demanding collector with a wine like Fobiano.

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Orvieto Classico DOP

Orvieto Classico is one of the best known white wines from Central notes: Italy. Its long history begins with the Etruscans and continued through the Middle Ages when it was a Papal favorite. It is a classic Italian white, made from native varietals, 40% Grechetto, 30% Procanico, and 20% Malvasia, and 10% Verdello grown in vineyards surrounding the historic hilltop town of Orvieto. To preserve its hallmark freshness, it is fermented in temperature-controlled stainless steel tanks. Pair this wine with Asian citrus salads, Gremolata sauces, lightly-seared scallops, sautéed shrimp with white beans..

La Carraia / Umbria umbria

Sangiovese Umbria IGP

La Carraia offers an Umbrian on a Tuscan classic: this supple notes: wine is made from 100% Sangiovese, fermented in stainless steel and matured in Allier and Nevers barrels for two months for extra smoothness and richness. Full and rich with soft tannins, the lush layers of fruit and spice are backed by lively acidity. The final wine is a versatile, delicious value. This everyday Sangiovese is the perfect choice for barbecues, pastas, pizza and sausages.

Tizzonero Montepulciano Umbria IGT

Tizzonero is the local word for charcoal, referring to both the soil notes: and deep color of this 100% Montepulciano wine. It was only after much experimentation that Riccardo Cotarella was able to create 48 this wine, an intense and complex example of the Montepulciano grape. Tizzonero is matured four months in French oak barriques, and refined six months in bottle for extra finesse. The final wine is a masterful expression of this unique terroir. A great wine for rich risotto and pasta, game, roast beef, steaks, cured meats and medium- aged cheeses. *Special Order-Contact Giuseppe LoCascio

Fobiano Umbria IGT

Fobiano is a harmonious blend of hand-harvested 70% Merlot and notes: 30% Cabernet Sauvignon grown in the San Valentino vineyard near the picturesque, medieval town of Orvieto. Frequent punch downs provide superb flavor concentration and color extraction. Fobiano is then perfected in one to two year-old barriques for one year before release. Aromas of black currant, cocoa and tobacco leaf interlock later unfold onto the palate. Recommended with hearty, rich meat entrees such as filet mignon in mushroom sauce, prime rib or steak tartare. *Special Order-Contact Giuseppe LoCascio

La Carraia / Umbria toscana

In the 1970s, Fattoria Le Pupille was a farmhouse near Pereta with just five small acres of Sangiovese vines. Even

on this small tract of land, a good red wine was being produced and bottled– albeit in tiny quantities! In 1978,

the Morellino di Scansano DOC was created and in the same year, the first harvest of the new DOC wine was

made at Fattoria Le Pupille. The young owner, Elisabetta Geppetti, eventually decided to become personally

responsible for the small vineyard and with one goal in mind – to make great wines. The first harvests under

the supervision of Giacomo Tachis began between 1982-83. The first vintage of Fattoria Le Pupille Morellino

di Scansano was carried out in 1985. In the 1990s, Fattoria Le Pupille became an established presence on the

international wine market. The critics rewarded its quality and the consistency of the range of wines produced.

Eventually the space in Pereta became too restrictive and Le Pupille moved to its current headquarters, where the

estate is now comprised of 175 acres..

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Poggio Argentato Maremma IGT

This wine takes its name from the exposure of the vineyards, which notes: face the Argentario promontory. Once an island, it is now connected to the Tuscan coast and forms a rocky, but scenic peninsula that serves as a symbol of the Maremma. Made from a blend of Gewürztraminer, , and , this mineral driven white is a perfect expression of the sea and sandstone that makes up the area’s unique terroir. Pairs well with light summer salads, white meats and fresh seafood dishes.

Le Pupille / Toscana toscano

Morellino di Scansano DOCG

The local name for the Sangiovese grape, Morellino, is believed notes: to take its name from the color of the Maremma horse known as “morello,” (brown) once used to pull carriages in the Scansano area. Blended from 85% Sangiovese, 10% Malvasia Nera and 5% Alicante, the wine is the perfect expression of the Scansano terroir. Soft on the palate with velvety tannins, it pairs with pasta, red meat, game and aged cheeses.

Morellino di Scansano Riserva DOCG

Another exquisite product from Le Pupille, this Reserva is notes: predominantly Sangiovese (95%) with a touch of Cabernet Sauvignon (5%). The wine exhibits all of the qualities that are 50 expected from this world class winery. The latest offering is hand harvested from vines located at 600- 800 feet above sea level, where they receive the perfect exposure to sun and just the right amount of moisture carried by sea breezes. This wine shows ripe, juicy red fruit on the palate and it pairs well with grilled and roasted meats as well as sharp, flavorful cheeses.

Poggio Valente Morellino di Scansano Riserva DOCG

The Poggio Valente vineyard—comprised of four different clones notes: of Sangiovese—reflects Elisabetta Geppetti’s commitment to the Sangiovese grape. A small amount of Merlot is blended to add body and a lush character to this cru wine. This wine is a perfect match for savory meat-based entrees or well-marbled steak.

Le Pupille / Toscana toscano

Saffredi Maremma IGT

Saffredi takes its name from, and is dedicated to, Elisabetta’s father- notes: in-law and mentor, “Fredi.” This classic Bordeaux blend of Merlot and Cabernet Sauvignon is embellished with a touch of Syrah to add structure and spice. Aged in French barriques for 18 months, this cru has become one of the benchmarks of the Super Tuscan category. Pair with layered pasta dishes, grilled game or slow roasted prime rib.

Solalto Maremma IGT

It was Elisabetta Geppetti’s dream to create a wine in the Maremma notes: that was affected by —in homage to the great wines of . This sweet wine is obtained from the late harvesting 51 of Traminer, Sauvignon Blanc and Semillon from vineyards in Scansano. The wine name is a reference to a drawing done by one of Elisabetta’s five children, Clara. Intense amber in color, this wine displays floral aromas mingled with notes of white peach and lemon grass. Enjoy with salty cheeses or mousse filled tarts.

Le Pupille / Toscana puglia

Founded in 1665 by the Spanish Duke Oronzo, Earl of Lemos, in the Italian region of Puglia, Leone de Castris

has been exporting wine since the beginning of the 19th century. The wines are the product of culture, innovation

and a centuries-old tradition of dedication and passion. Leone de Castris’ entire range of wines has won awards

and received prestigious recognition from around the world. The winery has been bottling its own wine in Salice

Salentino, Puglia since 1954 and, due to continuous efforts, managed to obtain DOC status in the early 1970s.

Leone de Castris’ Five Roses Rosato was first produced in 1943. It was the first rosé bottled in Italy and first to be

sold in the U.S. For several generations, each family member had five children, hence the name, Five Roses. Today

the family’s mission remains unchanged: to produce the highest quality products possible in the land in which

they were born and raised.

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Messapia Verdeca Bianco Salento IGT

Messapia is made entirely from Verdeca, an ancient Greek variety notes: that is prized by the locals for producing wines that are crisp, refreshing, and floral. This wine is fermented and aged in stainless steel to retain the fresh character of this unique grape. This wine can be served as an aperitif, but also pairs well with baked fish, light broth sauces, mussels, and poultry.

Five Roses Rosato Salento IGT

“Five Roses” has special significance to the Leone de Castris family. notes: Despite being created during the turmoil of World War II, it has become quite a success story: it was the first rosato bottled in Italy and exported to the USA. Moreover, several generations of the family each had five children, so Five Roses became the name of this pink cuvee of 90% Negroamaro and 10% Malvasia Nera, which is so valued by the family. Delicate aromas of strawberry, red cherry and blueberry are met by refreshing acidity on the palate making this a great summer wine. Enjoy as an aperitif or serve with grilled vegetable dishes, risottos, meaty fish such as Tuna or Swordfish and grilled white meats.

Leone de Castris / Puglia puglia

Maiana Salice Salentino Rosso DOC

Salice Salentino is one of the earliest established appellations in Italy notes: dating back to 1939. Made from a blend of 90% Negroamaro and 10% Malvasia Nera, the grapes are sourced from mature vines and are fermented in stainless steel tanks before a period of six months’ ageing in large oak casks. Expressive aromas of blackberry jam and sweet spice complement the robust, full structure of this wine. A heavenly partner to dry aged sirloin or roasted game.

Salice Salentino Rosso Riserva DOC 50th Vendemmia

Leone de Castris specializes in traditional Pugliese wines. The notes: winery has been bottling in Salice Salentino since 1954, and due to enduring efforts, managed to obtain DOC status in the early 1970s. 53 This exceptional wine commemorates the winery’s 50th anniversary vintage, or “vendemmia,” which has been featured on the label since 2004. This wine is made from hand-harvested, select grapes from the Salice Salentino DOC, a picturesque wine region dotted with ancient watchtowers and old farmhouses, just north of the village of Lecce. On the palate, velvety tannins and a full body frame the long, delectable finish of ripe strawberries and vanilla bean. Pair this wine with well-aged steaks, demi-glaces, or even barbecue.

Villa Santera Primitivo di Manduria DOC

Villa Santera is named after a historic villa, which belongs to the notes: Leone de Castris family, located in the province of Taranto. The Primitivo di Manduria appellation is known for the production of bold and spicy reds. This wine is no exception, skillfully crafted from hand-picked grapes grown on very mature vines—40 years old on average. It is a concentrated and layered example of a true classic from Puglia. Villa Santera Primitivo di Manduria is a full- bodied wine, warm and soft on teh palate with flavors that continue to evolve through a lengthy finish. Pair this wine with sweet Italian sausage, fresh berry coulis, jamón Iberico, and barbecued ribs.

Leone de Castris / Puglia calabria

Focused commitment on quality and relentless research make Librandi wines the ideal combination of flavor,

value, and culture. The Librandi family has been growing grapes and cultivating vines since the early 1900’s and

made the decision to begin self-bottling in the 1950’s. Their vineyards are planted with both local varietals (Greco

Bianco, , Magliocco and Mantonico) and international varietals. The Librandi family is recognized

for distinguished efforts in research, having planted experimental vineyards in which local and ancient grape

varietals are cultivated. Company management has remained firmly in the family’s hands, while Donato Lanati,

professor of at the Universities of Turin and , acts as the consulting winemaker.

notes

54

Cirò Bianco DOC

This wine is made from 100% Greco Bianco, a white variety brought notes: to Calabria by the ancient Greeks. After a soft pressing, the must is fermented in stainless steel tanks to preserve its freshness and crispness. Refined briefly in tanks and bottle for a few months for extra finesse, Cirò Bianco is ready to be enjoyed upon release. Pair this wine with ceviche, gremolata sauces, grilled swordfish, or Sicilian involtini.

Critone Val di Neto IGT

Made from 90% and 10% Sauvignon Blanc, Critone is notes: exemplary of Librandi’s belief that the future of Calabrian oenology lies in the delicate balance between tradition and innovation. International varieties like these were originally planted as a commercial experiment for the local market, but consistently yielded impressive results. Pair this wine with seafood antipasti, remoulades, or just a warm and sunny afternoon.

Librandi / Calabria calabria

Efeso Mantonico Val di Neto IGT

Librandi is committed to reviving the ancient varieties indigenous notes: to Calabria. Efeso is made from 100% Mantonico, one of the many indigenous grape varieties of Calabria that was cultivated for centuries before almost disappearing completely. Efeso (Ephesus) was the name of the Greek colony located in Turkey, where the Librandi family believes the Mantonico grape originated. Efeso Mantonico Val di Neto offers enticing aromas of tropical fruit and toasted almond. Rich and flavorful on the palate with balanced acidity and incredible depth. This wine has great aging potential. Enjoy with grilled chicken, orange glazes, wild rice pilaf, and roasted eggplant.

Cirò Rosato DOC

The vineyards that dot the countryside of the small town of Cirò notes: Marina overlook the Ionian Sea and benefit from cool ocean breezes. 55 Cirò Rosato is made from 100% Gaglioppo, Calabria’s signature variety, selectively harvested from late September into early October. Spicy and floral aromas combine with a balanced structure, making this wine perfect for cured meats and antipasti, eggplant parmigiana, grilled fish, or mildly spicy dishes.

Cirò Rosso Classico DOC

This wine is made entirely from Gaglioppo, the most important notes: variety from the heart of the Cirò appellation. Ionian Sea breezes and higher elevations cool these southern facing vineyards, effectively slowing the ripening process. Cirò Rosso is fermented and aged for one year in stainless steel tanks to preserve the wine’s fresh, youthful character. Pair this wine with sausage, spicy curry sauces, hot soppressata, and tandoori chicken.

Duca Sanfelice Cirò Rosso Classico Superiore Riserva DOC

Duca Sanfelice is the name of the oldest vineyard owned by the notes: Librandi family and the last one planted by Raffaele Librandi, the father of Antonio and Nicodemo. This vineyard is situated in the heart of the Ponta territory, which is considered one of the oldest and most important crus of the classic Cirò area. It is made entirely from Gaglioppo, a key indigenous variety that is thought to have been introduced from Greece to southern Italy. Pair this wine with roasted meats, veal saltimbocca, and rustic pasta dishes.

Librandi / Calabria calabria

Gravello Val di Neto Rosso IGT

This is a “Super Calabrian” wine made from the indigenous notes: Gaglioppo and Cabernet Sauvignon grapes. Gravello is a fantasy name, but “grave” in Italian means “serious” or “important,” which is a reference to the complexity and sophistication of this wine. The suffix of “-ello” makes this meaning a bit lighter, as this wine is easy to drink and approachable. Pair this wine with grilled game, braised short-ribs, or sharp cheeses.

Magno Megonio Val di Neto Rosso IGT

Made entirely from Magliocco grapes. Magno Megonio is named notes: after a Roman centurion who is said to be the first to recognize 56 and document the viticultural promise of the area. The family has been studying and experimenting with this grape variety for years, and although many growers have pulled up these vines in favor of planting more internationally renowned grapes, the Librandi family continues to be driving force in the production of Magliocco. Aromas of plum and black fruits complement undertones of pepper and licorice, while the zesty acidity makes for an exquisite experience with this indigenous varietal. Enjoy this wine with grilled steaks, meat stews like boeuf bourguignon, and anything with mushrooms.

Le Passule Vino Passito Val di Neto IGT

Le Passule, which means ‘raisins’ in local dialect, provides an idea notes: of what the ancient Greeks enjoyed in their day. Made entirely from Mantonico Bianco grapes that are dried for fifteen days until raisinated, resulting in concentrated sugars and flavor. Half of the grapes are dried on the plants to achieve the intensely concentrated dried fruit characteristics. The other half is dried in a temperature- controlled room to preserve freshness and acidity. While delicious on its own, Le Passule is an excellent accompaniment to pastries, almonds or flavorful cheeses such as Taleggio or Gorgonzola.

Librandi / Calabria veneto

For three generations the Maculan family has been selecting and vinifying the best grapes in Breganze, an

enchanting village at the foot of the Alps in Italy’s Veneto region. While the surrounding mountains protect the

area from cold winds, creating a perfect microclimate for the cultivation of vineyards, it is Fausto Maculan’s

drive and commitment that sets these wines apart and distinguishes Maculan as an innovative, dynamic winery.

Continually at the forefront of any dessert wine discussion, Fausto Maculan has received numerous accolades

from the world’s most esteemed wine critics. Since 1985, Fausto has been the course director for the Association

of Italian (AIS). He is also recognized as an expert taster, nominated to judge both national and

international wine competitions. In 2007, Angela and Maria Vittoria, Fausto’s daughters, officially joined

Maculan’s operations; Angela travels the world to represent the winery and Maria Vittoria graduated from the

Oenological and Viticulture Science University of Padua to follow in her father’s winemaking footsteps. Designed

by Fausto himself, the winery is one of the most stunning small wineries in Italy, an amazing mixture of ingenuity

and style. Long-held family traditions are respected, from using specially selected vineyards, aging in new, small

oak barrels, to the conservation of the grapes on racks for the production of Torcolato. The fusion of tradition

and innovation results in a selection of fresh and fruity whites, well-structured reds and delicious dessert wines.. 57 notes

Pino & Toi Veneto IGT

The name of this wine references the varieties from which it is made: notes: “Pino” for the 25% Pinot Bianco and 15% Pinot Grigio, and “Toi,” (Tai as it is now referred to in Veneto—formerly Tocai Friulano) for the remaining 60%. All of the grapes are sourced from various vineyards in and around the town of Breganze, where the Maculan family winery is located. This unique white wine is fermented and refined in temperature-controlled, stainless steel tanks to preserve its crisp freshness. Recommended as an aperitif, or with antipasti, pasta with shellfish, vegetable risotto and grilled white meats.

Maculan / Veneto veneto

Chardonnay Breganze DOC

Maculan Chardonnay combines the pleasant weight of the notes: Chardonnay grape with the freshness of this cool-climate growing zone at the foot of the Alps in northern Veneto. Fermented in stainless steel and rested only briefly in tank before release, this is a wine to be appreciated for its zestiness and vibrant character. Enjoy this wine as a delightful aperitif or pair it with any number of dishes including, but not limited to, traditional antipasto, salads, light pastas and fish such as trout or salmon.

Sauvignon Veneto IGT

Made using the most modern white winemaking techniques— notes: pre-fermentation cold maceration and temperature-controlled fermentation in stainless steel—this Sauvignon Blanc exhibits the 58 classic hallmark components of the variety: green grass, citrus fruit, mint and a hint of minerality. A brief period of aging on the lees adds roundness to the palate, balanced acidity typical of Northern Italy and considerable length on the finish. Pairs well with light pasta dishes and lemon rosemary marinated chicken.

Costadolio Rosato Veneto IGT

This is an intriguing rosé made from 100% Merlot grapes, directly notes: pressed without de-stemming or crushing. Only the first portion of the pressed juice is settled for 24 hours at low temperatures, and then fermented in temperature-controlled stainless steel tanks. The wine is refined on the lees for three months to preserve its fruitiness, and then racked and bottled in the spring following the harvest. Serve chilled, alongside pasta with shellfish, or grilled buttermilk chicken.

Maculan / Veneto veneto

Brentino Veneto IGT

Brenta is the main river near Breganze, and is also the name for a notes: basket (backpack style) that was traditionally used to deliver wine. This Bordeaux-inspired red is a blend of 50% Cabernet Sauvignon and 50% Merlot that Fausto Maculan has crafted into a quintessential Italian wine. To ensure the perfect balance between fruitiness and softness, 50% of the wine is aged in barrique (1/3 of which is new), and 50% is matured in stainless steel tanks for one year. Enjoy with roasted and grilled meats, as well as hearty winter stews or baked pasta dishes.

Palazzotto Cabernet Sauvignon Breganze DOC

Made from 100% Cabernet Sauvignon grown in the best, low- notes: yielding vineyards and aged in French barriques for one year. The name of the wine comes from the name of the area, or località, where the grapes are sourced for this wine. This wine is richly aromatic 59 with notes of woodland berries and anise. Pair with braised or grilled red meats or rich winter fare.

Fratta Veneto IGT

Maculan Fratta will appeal to your inner hedonist. The wine is notes: made from roughly two-thirds Cabernet Sauvignon and one-third Merlot grown in estate vineyards around Breganze, a charming wine village in the northern Veneto along the foothills of the Dolomites. Fermented in stainless steel and aged for one year new in French oak barriques. Fratta is bottled unfined and unfiltered to preserve its beautiful profile—which has become legendary among connoisseurs. Fratta pairs beautifully with rich steak or beef dishes, game roasted on a spit, and aged granular cheeses.

Dindarello Moscato Veneto IGT

A delicate dessert wine made from 100% Moscato Fior d’Arancio notes: grapes, which translates as “orange blossom.” After the harvest, the grapes are dried for one month in temperature and moisture- controlled rooms to concentrate the sugars and flavors. Following this brief drying period, the grapes are gently pressed and fermented in stainless steel tanks, resulting in a lovely and balanced dessert wine. Try it with fruit pies, pastries and rich creamy cakes.

Maculan / Veneto veneto

Torcolato Breganze DOC

Torcolato is made entirely from hand-picked Vespaiola grapes notes: that have been lightly affected by botrytis, a noble rot that adds complexity to this luscious dessert wine. Before fermentation, grapes are dried for four months in a that involves winding the bunches around twine and hanging them from the ceiling. These hanging clusters form a twisted rope; thus explaining the wine name “torcolato” which in local dialect loosely translates as “twisted.” Torcolato is a luscious meditation wine, best served on its own, but it is also excellent with pastries, paté or blue cheese.

Acininobili IGT Veneto

Acininobili – or “noble berries” in Italian - is the result of meticulous notes: manual selection of dried Vespaiola grapes affected by botrytis 60 cinerea (a noble rot that concentrates sugars in the berries). Fermented in temperature-controlled stainless steel, and matured in new barriques for two years. Acininobili is also refined in bottle for 6 months to pursue the best balance between impeccable sweetness and lively acidity. Delicious with light dessert and fruit pastries. *Special Order-Contact Giuseppe LoCascio

Madoro Veneto IGT

Owner Fausto Maculan enjoys experimenting with Cabernet and notes: proves to be an expert in producing sweet wines, so he figured why not combine the two? Madoro, which combines the first letters of MAculan, DOlce (sweet) and ROsso (red), is made with 80% Marzemina and 20% Cabernet Sauvignon grapes. After strict bunch selection, the grapes are dried for two months before fermenting in stainless steel. The wine is finished in French barriques to add extra complexity. This wine pairs excellently with chocolate soufflé or dessert cheese platters.

Maculan / Veneto campania

Established in the 1750s by winemaker Pietro di Mastro Berardino, Mastroberardino is Campania’s most renowned

winery. Pietro was awarded the professional title of Mastro as testament to his skill in quality winemaking, a

tradition that continued uninterrupted for 10 generations and lives on to this very day. Today, Mastroberardino is

universally acknowledged to have been the most important guardian of the viticultural and oenological heritage

of the Roman age. Under the patronage of the “Presidenza della Repubblica,” the winery has been appointed to

reintroduce vine growing in the ancient city of . Located in the town of Altripalda, the family-based firm

has long championed the indigenous varieties of Campania: Aglianico, Falanghina, Fianco, Piedirosso, Greco and

Coda di Volpe.

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Mastro Greco Campania IGT

Since 1945, the Mastroberardino family has dedicated itself to the notes: rediscovery and research of many ancient varieties of Campania. This wine is made entirely from Greco grapes grown on the Irpinian hills, a terroir that showcases the fine, unique characteristics of this ancient variety. Traditional pairings for this wine are fresh seafood, pasta with zucchini flowers and shrimp, light pizzas, frittatas and Prosciutto di Parma with cantaloupe. For more exotic pairings, try sushi or Middle Eastern specialties like falafel or hummus.

Falanghina del Sannio DOC

The Mastroberardino family is dedicated to making wine from notes: ancient indigenous varieties. Falanghina is the primary grape of the Sannio appellation and is named after falangae, a Latin term for supporting stakes. Many believe this grape to have been the basis of the legendary Falernian wine, the most prized wine of , due to its unique profile and fragrance. Pair this wine with seafood stews, gremolata sauces, bucatini alla puttanesca, or crab ceviche.

Mastroberardino / Campania campania

Lacryma Christi del Vesuvio Bianco DOC

The name of this wine is entwined with a legend. According to notes: the story, God cried when he found a corner of Heaven stolen by Lucifer: where his tears fell, grew the grapes that make Lacryma Christi, which translates to “tears of Christ.” Made from 100% Coda di Volpe grown in volcanic soil, this wine is treated in stainless steel to preserve its unique, fresh profile and aromas of pear, white peach and licorice. This is a great meditation wine, but it also pairs well with shrimp cocktail, Lyonnaise sauces, seafood risottos, and calamari fritti. *Special Order-Contact Giuseppe LoCascio

Novaserra Greco di Tufo DOCG

The Mastroberardino family rescued and revived the ancient Greco notes: 62 varietal, which was close to extinction following World War II. Made from rigorously selected, single vineyard grapes, this classic wine has unprecedented complexity, and takes its name from the vineyard from which it is sourced. This wine pairs very well with oysters on the half shell, grilled fish, from sea bass to tuna, as well as garden salads and vegetarian entrees.

Radici Fiano di Avellino DOCG

Radici means ‘roots’ in Italian, which signifies Mastroberardino’s notes: devotion to safeguarding the indigenous varieties of ancient Irpinia. Aromas of pear, pineapple, and acacia follow through to the palate. Enjoy this wine as an aperitif, with toasted nuts, or with an array of fresh shellfish.

Lacrimarosa Campania IGT

Made from 100% Aglianico grapes, gently pressed in order notes: to give this wine a pink tint and a beautiful range of fruit forward aromas and flavors. This is a complex wine that pairs wonderfully with antipasti, risotto, pasta dishes with grilled vegetables, and white meats.

Mastroberardino / Campania campania

Mastro Aglianico Campania IGT

This wine is made entirely from Aglianico grapes grown on the notes: rolling hills of Campania. The bouquet is very rich in red fruit flavors—strawberry, cherry, and blackberry, complemented by subtle notes of violet. A soft, medium-bodied palate, infused with hints of red fruit. Enjoy as aperitif, with roasted meats, pasta, stew, tomato based soups and sauces.

Lacryma Christi del Vesuvio Rosso DOC

The name of this wine is rooted in biblical history. According notes: to the legend, God cried when he found a corner of Heaven stolen by Lucifer: where his tears fell, there grew the grapes that make Lacryma Christi, translated as “tears of Christ.” Made 63 from 100% Piedirosso grapes grown in volcanic soil near Mount Vesuvius and fermented in stainless steel. This is a unique red wine—youthful, yet substantial. Pair with pasta or polenta with meat-based sauces, red meats, and makes a surprisingly great companion to grilled swordfish.

Redimore Irpinia Aglianico DOC

Made from 100% Aglianico sourced from the sandy, limestone rich notes: soils of the Mirabella Eclano vineyard. A deep ruby red in color, with a complexly intense bouquet of strawberry and raspberry mingled with hints of vanilla spice and tobacco. Elegant and well-structured on the palate leading to a long, persistent finish. A perfect pair for roasted red meat specialties and mature cheeses.

Radici Taurasi DOCG

This classic red is the result of thorough research into exposure, notes: chemical, and physical characteristics of this region’s unique volcanic terroir and topography. Made from 100% Aglianico, this wine is one of the most superb expressions of ancient terroir. Radici Taurasi pairs flawlessly with roasted meats, spicy Middle Eastern dishes, truffles, and flavorful cheeses.

Mastroberardino / Campania campania

Radici Taurasi Riserva DOCG

Made from 100% Aglianico grapes, this wine is aged in oak barrels notes: and barriques for 30 months, with an additional aging of 18 months in the bottle to give it a refined and elegant taste. Radici Taurasi Riserva is enveloping, elegant, and persistent, with subtle notes of plum, bitter cherry, and strawberry jam on the palate. This wine is a fine accompaniment to slow roasted game, spiced dishes, truffle based pastas, and mature cheeses.

Melizie Irpinia Fiano Passito DOC

A special wine obtained from dried Fiano grapes affected by noble notes: rot. The development of noble rot starts in late October, due to the 64 unique climate characteristics of the S. Stefano del Sole vineyard. The drying lasts more than 2 months, resulting in a sweet wine with great concentration and intensity, particularly rich in aromas and flavors. It shows an intense yellow color with golden reflections; a wide range of aromas, including apricot jam, dried dates, white truffle, honey, and candied fruits. This desert wine is delicately sweet on the palate, making this a great match for fruit-based desserts.

Mastroberardino / Campania toscana Podere Monastero

Established in 2000 by oenologist Alessandro Cellai, Monastero was created with the sole aim of making two

great wines: La Pineta Pinot Nero and Campanaio. Pinot Nero, although not easily adapted to conditions in Italy,

is considered to be one of the best grape varieties in the world, capable of producing wines of extraordinary

elegance and harmony. Konrad Winzer, a contemporary sculptor and friend of the estate, lent his artistic talents to

creating the unique labels for these wines. Every single operation is approached with meticulous attention, from

vineyard to cellar. La Pineta (100% Pinot Nero) is created with this philosophy; each vine is tended right from

pruning, initiating creation of a superb product. Campanaio (50% Merlot and 50% Cabernet Sauvignon), despite

being made with grape varieties more common to the Chianti production zone, is also the result of meticulous

attention, beginning with the choice of rootstock. These two wines of considerable personality do their utmost to

fully enhance the particular characteristics of the grape varieties of origin without disguising the positive aspects

of the local terroir.

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La Pineta Pinot Nero Toscana IGT

While Pinot Nero is capable of producing wines of extraordinary notes: elegance and harmony, it usually has difficulty adapting to conditions in Italy. Here, the challenge was to produce an excellent wine in a land famous for other grape varieties. To succeed, Alessandro Cellai had to approach every operation in the vineyard and the cellar meticulously. The La Pineta beautifully embodies his efforts with finesse and grace. This food-friendly red would make a superb pairing to roast duck, game hens with cranberry stuffing, or steak fajitas.

Campanaio Toscana IGT

Made from equal parts Merlot and Cabernet Sauvignon, Campanaio notes: is the result of scrupulous attention starting with the selection of the plants themselves. Alessandro Cellai began by searching for superior rootstocks and clones. His painstaking efforts have resulted in a wine of considerable personality; intense aromas of , plums, tobacco and rich on the palate, this wine shows structural harmony which persists well into the finish. Campanaio makes a great companion for balsamic-grilled vegetables to roast tenderloin in hoisin sauce.

Monastero / Toscana piemonte

Two Vineyards, Two Terroirs, Two Families. Located in Canale, in the heart of the Roero DOCG in Langhe, where, in

the 1900’s, Enrico Carbone made the first wine from the Arneis grape. The Monchiero Carbone winery was officially

established in 1990 with the goal of reuniting vineyards owned by two branches of family (Monchiero and Carbone)

with winemaking traditions dating back to 1918. Today it is owned and operated by husband and wife, Francesco

and Lucrezia Monchiero, who specialize in creating Arneis from the best vineyards in the Roero zone. On the label,

as a constant reminder of their family’s history and the traditions they seek to uphold, the Monchiero family has

added the phrase (in local dialect) “Ogni uss a l’ha so tanbuss” – “Every door has its knocker.” Together, Francesco

and Lucrezia demonstrate a dynamic, energetic approach to winemaking, often regarded as a breath of fresh air amid

more traditional producers of the region. All wines are estate bottled in an effort to raise awareness of the quality of

small volume production and diversity capable of stirring any wine lover’s emotions. Their philosophy is to respect the

origins of the land, cherishing its well-being to provide their vines with the correct natural nourishment, ultimately

allowing them to just the right amount of well-concentrated fruit. While Arneis is the hallmark of the Monchiero

Carbone winery, high quality Barbera and Nebbiolo are produced here as well.

66 notes

Recit Roero Arneis DOCG

Native to the Roero, where it has been grown since the 16th century, notes: Arneis is one of the Piedmont’s oldest white grape cultivars. This particular bottling is called “Recit” which means “little king” in the local dialect. The Monchiero family believes that royalty is exactly what Arneis represents in the context of native Italian varieties. An ideal match light appetizers, this wine is also recommended to be served with with full flavored fish and pork dishes.

Cecu d’La Biunda Roero Arneis DOCG

Dedicated to Grandfather Francesco Carbone (better known notes: as “Cecu d’la Biunda or “son of the blond woman” in the local dialect), grapes for this wine are grown on the soft soils of the hills surrounding the Vezza Valley. Here, the slopes act as a buttress against the Rocche of Canale on the celebrated Renesio hill (where this particular white variety is said to have once been known as the “white Nebbiolo”). It pairs perfectly with seafood risottos and oven-baked fish.

Monchiero Carbone / Piemonte piemonte

Pelisa Barbera d’Alba DOC

Pelisa comes from younger vines in the Canale and Priocca areas notes: within the Roero zone. A combination of stainless steel and oak are used in the vinification of this wine: the stainless steel (70%) preserves Barbera’s youthful fruit and acidity while the oak (30%) adds depth and concentration. The result is a ruby-red wine with a fragrant nose of black cherry underscored by earthy notes of damp soil. An ideal wine for everyday enjoyment, best served with grilled pork and sausage.

Sire Nebbiolo Langhe DOC

Nebbiolo, holds sovereignty in the vine-growing areas of Alba. The notes: name, Sire, signifying a great ruler or king, is a tribute to the noble qualities of this Nebbiolo. Sire is a testament to the power behind this regal rendition of a classic Piedmontese wine. From younger vines on the southwestern hillsides of the vineyards in Canale, these 67 Nebbiolo grapes are fermented following the classic Piedmontese 15-day maceration period. This wine is noted for its all-around finesse, merging varietal aromas of black raspberry and roses with undertones of nutmeg. Best paired with pasta dishes and meat sauces, it is an approachable and versatile Nebbiolo wine

Monbirone Barbera d’Alba DOC

The vineyards for MonBirone Barbera d’Alba lie on a hill of the notes: same name, where temperature variance between different vintages is mitigated by the vineyard’s 360-degree exposure, ensuring a consistent quality standard. Integrated alcohol and well balanced acidity make it an ideal pairing for slow cooked meats, such as veal or beef stewed in red wine.

Printi Roero Riserva DOCG

Monchiero Carbone introduced Printi Roero Rosso in 1997 in an effort notes: to produce a wine comparable to the famed structured Piedmontese reds. Their goal was to create a wine that would lend itself to long periods of aging without forfeiting the Roero Nebbiolo’s characteristic elegance. On the limy, east-facing soil of Frailin hill, the grapes benefit from dry, hot summer days and the lingering autumn sun’s lukewarm rays. Fermentation is long and slow, after which, the wine is drawn off into different barrels, where it undergoes and ages for at least 24 months. The structure and concentration demand richer dishes, such as casseroles or braised beef in red wine.

Monchiero Carbone / Piemonte campania

Crafted in the enchanting region of Campania, Montevetrano is an icon wine with a complex and seducing

personality. Proprietress Silvia Imparato indulged in wine as a hobby until she decided to rebuild her family’s

vineyards in Montevetrano, in the often underestimated region of Campania. She employed the skills of highly

regarded winemaker Riccardo Cotarella and together they have created an outstanding iconic wine. Montevetrano

is a small zone in the hills near the commune of San Cipriano Picentino, not far from Salerno. The winemaking

process is traditional but also strictly controlled, guaranteeing proper refinement and a balanced maturation, and

ensures the grapes retain the regional features. Cotarella is particularly proud of this wine, being the very first

icon wine he has made—he considers it the father of his reds..

notes

68 Montevetrano Core IGP

With the 2011 vintage comes a new wine from the Montevetrano notes: estate. Core (pronounced Kor-Ay) is local dialect for “heart”, and the label (once again designed by the daughter of proprietress Silvia Imparato) evokes the love of life, and wine that is the spirit of Montevetrano. Core is sourced from particular experimental Aglianico plots on the estate in San Cipriano and also from outside growers in the classical area who are working closely with Riccardo Cotarella. This deep ruby-red wine displays aromas of red fruits and spices with undertones of licorice, earth, and leather. This wine makes an excellent pairing with roasted lamb, grilled tenderloin, braised ossobuco and ripe cheeses.

Montevetrano Colli di Salerno IGP

Montevetrano takes its name from a medieval castle that has notes: structural origins dating back to Roman times. A former property of the French Bourbons, the estate itself was the inspiration for this blend of classic French varietals blended with the indigenous king of Campania— Aglianico. Pleasing hundreds of wine lovers and collectors around the world with its distinctive character and rich spectrum of flavors, Montevetrano is one of the most sought-after wines from Italy. Fermentation initially occurs in steel vats for about 15 days, after which the wine is transferred to new barrels for 10- 12 months. Pairs beautifully with robust, savory dishes such as aged steak, pot roasts, beef stews and cassoulet.

Montevetrano / Campania abruzzo

Monti is located near Teramo, approximately 100 miles east of Rome. This family run boutique winery was

founded in 1969 by brothers Antonio and Elio Monti. Today, the winery is managed by Elio Monti’s daughter,

Emilia, who withholds the treasured standards of tradition and passion— the two most important ingredients

in a quality wine. The long standing collaboration with Riccardo Cotarella (since 1999), one of the most highly

praised Italian enologists, and the innovation and enthusiasm of a young collaborator like Giorgio Ficerai enable

the Monti winery to look to the future with renewed drive and passion. Monti has successfully cultivated the

Montepulciano d’Abruzzo grape, a big, berry-redolent fruit with moderate tannins. All Monti wines undergo

complete malolactic fermentation and are unfiltered. The red wines are aged in Slavonian oak, but it is bottle

aging, not barrel aging, that is the key to Montepulciano’s appealing qualities.

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Montepulciano d’Abruzzo DOC

This small, family-owned winery even includes the favorite family notes: dog on the label. ‘Baffo,’ meaning ‘whiskers’ in Italian, is the name of Monti’s Spinone breed that appears on each label. Unfined and unfiltered to preserve fruit flavors, this wine has a dark ruby-red color and intense aromas of ripe blackberries, cherries, and herbs. Generous, yet pure on the palate, this wine’s ripe, round tannins and delicate acidity make for an excellent overall structure, recommended with rich pastas, game, sausages, stews and grilled meats.

Pignotto Montepulciano d’Abruzzo Colline Teramane Riserva DOCG

Granted DOCG status in 2003, the Montepulciano d’Abruzzo Colline notes: Teramane appellation comprises the hills around the province of Teramo, an area esteemed for wines that show concentration and intensity of fruit. Although the appellation allows for some Sangiovese in the wine, this wine is made from 100% Montepulciano sourced entirely from the Pignotto vineyard, which is named after a hill in the oldest section of the Monti family estate vineyards. Pair this wine with any number of meat-based entrées like filet mignon, roast lamb shank with rosemary and sea salt, or a thick-cut grilled veal chop.

Monti / Abruzzo sicilia

The Morgante winery represents one family’s initiative to employ five generations of viticultural mastery.

In 1994, Antonio Morgante, with the enthusiasm of his sons, Carmelo and Giovanni, decided to make use of

their vineyard grapes. This decision represented the beginning of a strong commitment to achieve the finest

results using indigenous grape varieties while working towards innovation. In 1997, the family hired Riccardo

Cotarella as their winemaker. Cotarella, widely recognized for his work crafting compelling wines from Italy’s

native varietals, shares in the Morgante passion for producing great red wines from Nero d’Avola. In Sicily, Nero

d’Avola is the undisputed red grape, and it is this vine that the Morgante family has always cultivated. All aspects

of production—from vineyard to cellar—are rigorously controlled by every member of the family.

notes

70 Bianco di Morgante Sicilia IGT

Enigmatic, eccentric, and unexpected, Bianco di Morgante is a white notes: wine vinified entirely from Nero d’Avola, Sicily’s most noble red grape. The grapes for this wine are pressed gently and matured in stainless steel tanks to retain their fresh aromas of pineapple and citrus fruits. Pair with alfredo sauces, risottos, roasted chicken, or spaghetti alla puttanesca.

Nero d’Avola Sicilia IGT

After accumulating generations of grape-growing expertise, the notes: Morgante family started bottling their own wine under the guidance of Riccardo Cotarella in the mid-1990s. Situated in the western reaches of Sicily, where Nero d’Avola reaches optimal ripeness levels, Morgante has crafted this beautiful 100% estate-grown Nero d’Avola wine. Delicious with roasted meats, mushroom sauces, caponata spreads, and eggplant parmigiana.

Don Antonio Nero d’Avola Riserva Sicilia IGT

Although the Morgante family has been growing quality grapes for notes: nearly 40 years, the production of wine under their own label has been a relatively new venture. However, Don Antonio, named after the estate’s owner, was an immediate success. This hearty red is made from the finest Nero d’Avola grapes grown in the estate’s oldest vineyards. Great with grilled pork, roasted beef, BBQ ribs, or braised meat ragù.

Morgante / Sicilia veneto

In April 1779, Bortolo Nardini purchased an Inn right next to the famous Bassano Bridge overlooking the Benta

River in the Veneto region. The Inn soon became the starting point for what is known today as Italy’s most

traditional distillery. Bartolo Nardini revolutionized the process used by hillside farmers in distillation,

giving birth to modern Italian distillation making Acquavite Nardini— the spiritual mother of all .

Nardini has been able to maintain its great tradition while implementing the most advanced technologies in

its two modern distilleries. Nardini is a rare member of the “Les Henokiens”, whose members are family run

companies that exceed 200 years of age. Nardini is currently Italy’s leading brand in high quality grappa.

notes

Acquavite di Vinaccia Bianca “Grappa”– 80 Proof 71

A variation of the classic Nardini Grappa, distilled from Pinot, notes: Tocai, Cabernet and Merlot grape pomace. This 40% ABV grappa is obtained using the same steam distillation method as the classic grappa. The lower strength of this distillate enhances the delicate aroma of the grape pomice. It is transparent with straw-yellow hues and defined by clean aromas. Dry and complex on the palate. 40% abv.

Acquavite di Vinaccia Bianca “Grappa” – 100 Proof

Derived from the distillation of Pinot, Tocai, Merlot, and notes: Cabernet grape pomace from the Veneto region, this grappa is produced in a traditional discontinuous, vacuum-packed steam still. It is transparent and crystalline in color, with an immediate, generous fragrance. Very intense and dry on the palate. 50% abv.

Acquavite di Vinaccia Riserva “Grappa” – 80 Proof

Made with the pomace of Pinot, Tocai, Merlot, and Cabernet grapes, notes: and obtained by the steam vacuum distillation method. This grappa is aged for a minimum of 3 years in Slavonian oak barrels and is distilled to an alcoholic content of 40% by volume. Transparent and straw-yellow with golden highlights, the nose is fragrant, delicate, and harmonious. On the palate, extended ageing of this distillate translate to a refined and velvety texture. 40% abv.

Nardini / Veneto veneto

Acquavite di Vinaccia Riserva “Grappa” – 100 Proof

Made with the pomace of Pinot, Tocai, Merlot, and Cabernet grapes, notes: which are harvested in the hills of the Veneto region from vineyards located between the Brenta and Piave rivers. This grappa is straw colored with golden reflections. The nose is fragrant, delicate, and harmonious. On the palate it is soft but intense. Complex flavors, obtained by five years of aging in Slavonian oak barrels, show through on the finish. 50% abv.

Acquavite di Vinaccia Riserva 15 Years “Grappa” – 100 Proof

This particular Riserva was produced to celebrate the 225th notes: anniversary of the Bortolo Nardini Distillery. This Acquavite is an absolutely one-of-a-kind grappa as it has been aged for 15 years in 72 Slavonian oak barrels. Made from the marc of Pinot, Friulano, and Cabernet grapes grown in the hills and valleys of the Upper Veneto and Friuli, this grappa is golden in color with amber reflections. The distinct bouquet is full and harmonious with pleasant overtones of wood and resin. Sweet, but intense and persistent, the finish has notes of tobacco and is nuanced and complex due to its exceptional aging. 50% abv.

Acqua di Cedro Liqueur

This traditional citron-flavored drink, native to the Lake Garda area, notes: is often described as “the noble cousin of limoncello.” This liqueur is transparent and crystalline with a distinct citrus aroma. On the palate, it is sweet, with dominant lemon flavors and a dry, delicate finish. Serve chilled or mixed in a cocktail. 29% abv.

Nardini alla Mandorla

Grape pomace obtained by an infusion of Acquavite di notes: Vinaccia Bianca and bitter almonds, rounded out with distilled cherry juice. This unique liqueur is pale, straw yellow in color with golden reflections. Distinct almond nuances come through on the nose, with full fruit overtones. Dry on the palate, with a slightly sweet aftertaste. 50% abv.

Nardini / Veneto veneto

Acquavite di Vinaccia alla Ruta notes: This rue flavored grappa is obtained through the infusion of Acquavite di Vinaccia Bianca with the branches of the rue plant grown around Lake Garda. Legend states that rue is appreciated for its aphrodisiacal properties. This grappa is transparent with pale green reflections and an herbal fragrance. Intense and dry on the palate with a delightfully bitter aftertaste. 43% abv.

Mistra

Nardini has been producing Mistra since the 1800’s and it has now notes: been approved for sale in the US. “Mistra has been sold in Italy for over a century, and it’s about time we shared our secret with the world,” Says Antonio Guarda Nardini, director of international markets for the bicentenary family firm. Mistra is made from the prized star anise, a plant with many medicinal and mystic uses and a 73 history that stretches back to ancient times.

Amaro Liqueur

An infusion of alcohol, bitter orange, peppermint, and the roots of the notes: alpine yellow gentian plant. This chocolate brown spirit is a smooth digestive liqueur, with a well-balanced, herbal, yet fruity taste. Amaro can be served straight up, chilled, or on the rocks. 31% abv.

Tagliatella

Tagliatella, meaning ‘cut’, is an infusion of grappa, cherry juice, notes: orange and other natural, aromatic components of the different liquori made at Nardini. Fruity, with predominant aromas of cherry, citrus and summer fruits, which follow through on the palate, followed by a bittersweet finish. Tagliatella is typically enjoyed neat, over ice, or with a splash of soda. It is especially refreshing as a summer drink - the ‘Bassano Mule’ - enjoyed along with ginger .

Nardini / Veneto toscana

Orma is the acclaimed wine made at a single estate of the same name in , coastal Tuscany’s premier wine

village. Originally purchased in the mid-1990’s by Arezzo-born business mogul, Antonio Moretti, Orma is said to

be ‘well-born’ due to the estate’s location next to Tenuta dell’ and amid the towering cypress trees of the

famed Via Bolgherese. Mr. Moretti’s successes in other entrepreneurial endeavors such as luxury goods, fashion,

and real estate motivated him to partner with expert consultant, Carlo Ferrini, and in-house enologist, Elisa

Renzetti, to produce the finest wine imaginable. Only 7 hectares of well-exposed and carefully tended vines are

planted on Orma’s property. Here, Merlot, Cabernet Sauvignon, and cabernet Franc are brought to full ripeness

by the brilliant summer sunshine for which this part of Tuscany is renowned. Gentle and consistent sea breezes

keep the vines ventilated and free of rot despite dense plantings. More than any other characteristic, however,

Orma’s vineyards are defined by their soil. A high proportion of sand and pebbles mix with considerably less

clay than in other parts of coastal Tuscany. This yields a well-drained growing environment in which vines are

required to dig deep for buried water reserves. With a profile that finds equilibrium between power and finesse,

Orma reflects both the unique terroir and the ambitious spirit of its territory.

74 notes

Orma Rosso Toscana IGT

Orma epitomizes the style of wine that has made Bolgheri notes: a household name among enthusiasts of the ‘Super-Tuscan’ phenomenon. Bordelaise grape varieties achieve superlative expression in Bolgheri, but they do so a style that is unique to this low-lying, sun-drenched, and breezy zone near the Tyrrhenian Sea. Orma’s blend of 50% Merlot, 30% Cabernet Sauvignon, and 20% Cabernet Franc blends the ripeness and density that one might associate with Napa’s sunny skies with earthiness and power similar to that for which Bordeaux is the benchmark. A backbone of vibrant acidity and aromas of dusty earth keep Orma’s identity firmly Italian. Orma is a powerful red wine that matches wonderfully with full- flavored dishes, particularly those based around game and roasts. However the wine’s delicate layers of flavor coupled with purity of fruit make it an ideal companion to ripe cheeses, or simply as a Vino da Meditazione.

Orma / Toscana toscana

Since the estate was founded in 1992, Palladio wines have received numerous accolades as “best buys” from

food and wine journalists. With stylish packaging, extreme versatility and value-oriented pricing, Palladio

allows the American wine drinker to enjoy high quality wines from Chianti and Montalcino on any given

day. World-renowned oenologist Alberto Antonini’s involvement guarantees that these wines are produced

to be true expressions of each appellation and stand out in highly competitive categories. At Palladio, quality

winemaking begins in the vineyard, where management is constant. Procedures such as vine-trimming, green

pruning and leaf removal all ensure superior grape quality. The winery is equipped with the most technologically

advanced equipment, including horizontal, air-pumped presses, vacuum filtration and temperature-controlled

fermentation. The greatest emphasis is placed on the selection of quality fruit at harvest, ultimately resulting in

an outstanding finished product.

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75

Chianti DOCG

Palladio was the name of an architect from Venice who crafted many notes: innovative designs during the Renaissance period. This modern twist on a classic is a blend of 90% Sangiovese and 5% of both Merlot and Syrah, vinified and matured entirely in stainless steel tanks. The result is a fresh, easy-to-drink wine that can easily please friends and guests. This is the wine of choice for barbecued fare, pasta e fagioli, pizza, or flavorful soups.

Palladio / Toscana toscana

Poggio Scalette takes its name from the landscape, which is characterized by dry, stone walls supporting terraces

on which the vineyards and olive groves are planted. From a distance the vineyards give an impression of a series

of stairs climbing the slopes of the hill overlooking . After the death of its previous owner, Poggio

Scalette remained abandoned for years until Vittorio Fiore, one of Italy’s most famed winemakers, discovered the

property in 1991 with his wife, Adriana. In 1996, 42 additional acres of land became available, enabling them to

expand. It was discovered that the plot of land known as Il Carbonaione was the first area to be replanted after

World War I (1914-1918), which means these vines, more than 90 years old, are a rare example of the original

clone of the famous Sangiovese di Lamole variety in the Chianti Classico area. Il Carbonaione, Poggio Scalette’s

signature wine, is the culmination of knowledge and experience and therefore an important message of quality.

Vittorio Fiore dedicates this wine to Tuscany and to Sangiovese— the region and the variety that have allowed

him to fulfill his aspirations to produce superb wine.

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76

Chianti Classico DOCG

A wine that shows maximum expression of its terrior and grape notes: variety from which it is produced: the Sangiovese of Ruffoli, the magic Chianti Classico hillside in Greve in Chianti. Its forte is the freshness of its aromas and the sheer drinking pleasure in which it offers. Enjoy with flank steak and potatoes or with hearty winter soups.

Poggio Scalette / Toscana toscana

Il Carbonaione Alta Valle della Greve IGT

This is a legendary wine. The vines here, some more than 90 notes: years old, are rare clonal examples of the famous “Sangiovese di Lamole” varietal in the Chianti Classico area. The vineyard plot “Il Carbonaione” is so named because the Fiore family believes a charcoal pit (in Italian ‘carbone’) was located there many years before. This is a full-bodied, rich wine with an exuberant personality and great aging potential. Recommended with red meats, such as Bistecca alla Fiorentina, braised short ribs, venison or lamb, and aged cheeses.

Capogatto Alta Valle della Greve IGT

Capogatto is the Tuscan name for the old method used to train notes: and propagate the vines in the vineyards, a process technically 77 known as “layering.” This wine is made from equal parts Merlot, Cabernet Sauvignon, Cabernet Franc, and , harvested in September. This is a powerfully rich wine with enticing aromas of black cherry fruit, anise and violet. Pair with braised beef, poached steaks, and even risotto ai funghi. *Special Order-Contact Giuseppe LoCascio

Poggio Scalette / Toscana veneto

The Poli family has been operating their distillery for four generations employing traditional distillation

practices to produce some of the finest artisan grappas and . Only the freshest fruit is selected to undergo

distillation using a traditional pot still. This gentle process captures the very essence of the fruit. It is with great

passion that Jacopo Poli and master artisans of the family create unique products which have earned them a

worldwide reputation for quality.

notes

78 Grappas

PO’ Morbida di Poli (Moscato)

This delicious grappa is made by distilling the marc of Moscato notes: Fior d’Arancio grapes sourced from the Euganei Hills in the Veneto region. The name Fior d’Arancio (orange flower) is due to its distinctive citrus aromas of mandarin, grapefruit, and orange peel. This grappa is smooth, delicately aromatic, and elegant on the nose.

PO’ Aromatica di Poli (Traminer)

This grappa is made by distilling Traminer (also known as notes: Gewürztraminer) marc. Sourced from South-Tyrol in the Trentino- Alto Adige region, Traminer is an aromatic and fragrant varietal with balsamic, clove, white pepper, and nutmeg flavors.

Poli Distillerie / Veneto veneto

Grappas con’t

PO’ Elegante di Poli (Pinot)

A grappa made from an ancient grape varietal whose origins date notes: back to the Roman Empire. This noble varietal produces some of the most famous red wines in the world. To make this refined grappa, Poli sources the marc of Pinot grapes grown on the rocky and calcareous hills that surround the small town of Marostica. To prevent oxidation, the marc is distilled immediately upon arrival at the distillery. This grappa offers a soft, fine, and velvety texture with enticing aromas of dried flowers and juniper.

PO’ Secca di Poli (Merlot)

This delicious grappa echoes Merlot’s rich and inviting aroma. It is notes: made from the fresh marc of Merlot grapes grown in the calcareous and well-ventilated hills of Marostica. The marc is distilled 79 immediately upon arrival at the distillery to prevent oxidation and the resulting grappa is fresh and vigorous with delicate aromas of flowers..

Jacopo Poli Vespaiolo

This grappa is made from the fresh marc of Vespaiolo, the treasured notes: grape of the Breganze area. The name Vespaiolo comes from vespa, wasp in Italian, as this grape is very attractive to wasps. The marc is distilled in an antique copper steam boiler at low temperatures and the grappa is refined for at least six months in stainless steel tanks before being bottled.

Poli Distillerie / Veneto veneto

Grappas con’t

Jacopo Poli Torcolato

This grappa is made distilling the marc of Torcolato, the famous notes: dessert wine from the town of Breganze in Veneto. Torcolato is a blend of the native varietals Vespaiolo and Friulano, which are dried on screens until the sugar content reaches 30-40% of the volume. The “noble rot” that attacks the grapes during the drying process creates new organoleptic compounds that generate the unique dried tropical fruit flavors and mellow taste of this grappa.

Poli Barrique

Made by blending the most typical grape varietals of the Vicenza notes: province, this single vintage grappa is aged 13 years in 225 liter 80 Allier barriques. It offers seducing aromas of toasted wood, vanilla, cocoa, and coffee. It lingers on the palate with a strong and harmonious finish.

Sarpa di Poli

In the Venetian dialect, Sarpa means vinaccia, or the grape marc that notes: is used to make grappa. Sarpa di Poli is made from 60% Merlot and 40% Cabernet sourced from the area of Bassano del Grappa. It offers an intense bouquet of red flowers with enticing hints of juniper and freshly cut grass. It is silky and persistent on the palate.

Sarpa di Poli Barrique

This refined grappa is made from the distilled marc of 60% Merlot and notes: 40% Cabernet. After distillation, it is aged for four years in 225 liter Allier barriques. This grappa offers gorgeous aromas of exotic fruit, lemon, licorice, and vanilla. On the palate it is full, rich, and round.

Poli Distillerie / Veneto veneto

Grappas con’t

Miele Poli

This is a unique acacia honey-flavored grappa. Inspired by Hydromel, notes: the oldest alcoholic beverage produced by man, Poli’s Miele is a liqueur made by mixing grappa, acacia honey, and essential oils of mug pine, juniper, mint, and verbena. Excellent as a digestif, Poli Miele is soothing and invigorating. Shake well before pouring and serve chilled.

Mirtillo Poli

An unprecedented blueberry-flavored grappa. The blueberry has been notes: used since antiquity by people from Northern Europe to obtain a coloring substance for dying fabrics. More recently, it has been shown that the 81 blueberry has considerable regenerative properties for your eyesight. Poli would also like to be able to attribute the same virtues to its blueberry- infused grappa; however, if consumed in excess it will temporarily weaken the eyesight instead of improving it! This grappa-based liqueur is fruity, round, and sweet, with aromas of blueberry and lily.

Cleopatra Moscato Oro

A smooth, clean and refined grappa named for one of the most notes: intriguing women of all time. Cleopatra was credited as the creator of the first still with a goal of distilling gold by the name of Crysopea. Inspired by the alchemy behind it all, Poli resurrected an antique bain-marie vacuum still, or double boiler, dubbing it Crysopea—a still that preserves the delicate fruit and floral fragrances of this grappa. Made from the distilled marc of 100% White grapes, Cleopatra Moscato Oro is teeming with aromas of fresh fruit, citrus and honey.

Poli Distillerie / Veneto veneto

Grape Brandies

Jacopo Poli Moscato

A grape brandy made from Moscato Bianco (White Muscat) grapes notes: sourced from the volcanic soils of the Euganei hills in the Veneto region. Brought to Italy by the Greeks, Moscato was known in antiquity by the name of Alpicio, as the api (bees) were very attracted to it. This is a very aromatic grape brandy with an intense bouquet of flowers and herbs. In the mouth, it is sweet and round with a touch of citrus fruit.

UvaViva di Poli

UvaViva is a grape brandy made from 60% White Malvasia and 40% notes: 82 White Moscato sourced from the Euganei hills in the Veneto Region. UvaViva is made by distilling the whole grape and is therefore extremely rich and aromatic, offering fruity aromas of apricot, pear, and orange blossom. Fresh and delicate in the mouth, UvaViva is a delicious way to end dinner.

Wine Brandies

Jacopo Poli Arzente

An elegant brandy of Trebbiano di wine that has been aged notes: 10 years in oak barrels for extra refinement. Trebbiano di Soave has a delicate aroma and is ideal for making brandy. Arzente’s aromatic complexity is due to gentle distillation in copper pot stills followed by 10 years of aging; seven in Slavonian oak casks, almost three in Limousin barrels, and the last few months in 55 gallon Allier casks. Arzente offers complex aromas of caramel, tea, dried fruit, and nuts. Broad and well-balanced, this is an aristocratic brandy.

Poli Distillerie / Veneto veneto

Fruit Brandies

Pere di Poli

A fruit brandy made by distilling Williams pears cultivated in South- notes: Tyrol, in the Alto Adige region. The Williams pear (Pirus Comunis Linneo) was cultivated in ancient Egypt. Of the 5,000+ different varieties that currently exist, the Williams pear is the best suited for distillation. Distilled in September when the pears reach the peak of ripeness, this is a fruity and aromatic brandy.

Lamponi di Poli 83 A fruit brandy made by distilling ripe raspberries cultivated in the notes: Carnia area in the Friuli-Venezia Giulia region. The wild raspberries are originally from Mt. Ida in Asia Minor. For this reason, the great naturalist Linneus called the fruit Idacus. The raspberries are deep, dark red in color and rich in flavor. Distilled in August, this brandy is warm, full-bodied and supple.

Ciliege di Poli

A fruit brandy made by distilling the Durona cherries cultivated in notes: Marostica, a small town in Veneto. These tough skinned cherries, typical of Marostica, were brought to Italy by Lucullo in 64 A.D. from the Asian city of Cherasus. These cherries have a bright, red skin and lively pink pulp. They are distilled in May at the peak of their ripeness. This brandy is fruity and well-balanced.

Poli Distillerie / Veneto Toscana

The Pratesi family has been producing wine in the Carmignano for five generations. In fact, Pietro Pratesi bought

this small estate in Lolocco, Carmignano in 1875, where they produced, even then, wine and oil. Carmignano is

located in the heart of Tuscany; even the Medici recognized the production of high quality wine in this small town.

In fact, in 1716, Cosimo III de ‘Medici issued a ‘’Bando‘’ or in other words, an announcement, which delimited

four small areas dedicated to the production of high quality wines — one of which was Carmignano. The Pratesi

vineyards are planted at high density which ultimately leads to the production of show-stopping and ever pleasant

wines from the Pratesi cantina through the guidance of Stefano Chioccioli and Fabrizio Pratesi.

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84

Locorosso IGP Rosso Toscano

Made from 100% Sangiovese, hand-harvested from estate vineyards notes: in early October. The grapes are crushed and macerated for a period of ten days, in order to provide greater color and aroma concentration, followed by fermentation in stainless steel. Locorosso rests in stainless steel tanks for one year and then bottle for six months so the tannins become soft and integrated. Recommended with pizza, Bolognese sauces, paella, and beef ravioli.

Carmignano DOP

This wine is a blend of 70% Sangiovese, 20% Cabernet Sauvignon, notes: and 10% Merlot. Everything in the elevage and vinification of this wine is aimed at preserving freshness and roundness. After fermentation, it is matured in barriques to help layer the spices with fresh fruit. Pratesi’s Carmignano is an excellent accompaniment to Alfredo sauces, polenta with duck confit, and jerk-seasoned dishes.

Pratesi / Toscana toscano

Carmignano Riserva DOP

A classic blend of 50% Cabernet Sauvignon, 10% Cabernet Franc notes: and 40% Merlot, Carmione is a great example of the outstanding results that these varietals can achieve in the Carmignano area. The vineyards were planted in 1995 facing southwest, allowing for optimal ripening of the grapes. The careful, manual harvest in small containers ensures that only the healthiest grapes reach the soft press. After fermentation, the wine spends 18 months in 225 liter French barriques, then rests in bottle for six months before release. Powerful and complex, Carmione is excellent with grilled steak, game, ribs and aged cheeses. *Special Order-Contact Giuseppe LoCascio

Carmione IGP Rosso Toscano

A classic blend of 50% Cabernet Sauvignon, 10% Cabernet Franc notes: 85 and 40% Merlot, Carmione is a great example of the outstanding results that these varietals can achieve in the Carmignano area. The vineyards were planted in 1995 facing southwest, allowing for optimal ripening of the grapes. The careful, manual harvest in small containers ensures that only the healthiest grapes reach the soft press. After fermentation, the wine spends 18 months in 225 liter French barriques, then rests in bottle for six months before release. Powerful and complex, Carmione is excellent with grilled steak, game, ribs and aged cheeses. *Special Order-Contact Giuseppe LoCascio

Pratesi / Toscana toscana

Winemaking at San Polo takes a comprehensive approach of quality and sustainability. In place of chemical

fertilizers, nitrogen rich cover crops are used to improve the soil. Picturesque olive groves and a magnificent

farmhouse enrich the property with genuine Tuscan charm, while the modern, underground winery and cellar

provide the best environment and technology for state-of-the-art winemaking. Additionally, careful bud selection

and canopy management aim to reduce the incidence of molds and mildews in the vineyards. The

follows the principles of integration with the natural landscape by harnessing renewable resources to power

the winery. Winemaker, Nicola Biasi, meticulously manages the estate grown fruit and strives to keep energy

consumption to a minimum during the winemaking process. The ultimate goal at San Polo is to maximize the

expression of the unique hilltop terroir of Montalcino, while preserving it for future generations.

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86

Rubio Toscana IGT

Rubio is a youthful and fresh red wine made entirely from notes: Sangiovese Grosso. Fermentation in stainless steel follows a brief but intense period of maceration. The final bottling retains all of the fresh fruit character while delivering excellent color and flavor extraction. Delicious with antipasti or tapas, pasta dishes with tomato sauce, or grilled sausages.

San Polo / Toscana toscana

Rosso Di Montalcino DOC

At San Polo, the grapes for this Rosso di Montalcino are obtained notes: from the same noble parcels as those used for the Brunello, but the requirements for aging and maximum yields are less stringent. Therefore, Rosso di Montalcino wine is more immediately accessible in its youth, whereas Brunello di Montalcino benefits from more aging. The final wine is flavorful and versatile, with all of the quality one expects from this distinguished appellation. It is ideal with pasta with meat-based sauces, roasted poultry, barbecue or Parmigiano Reggiano.

Brunello Di Montalcino DOCG

San Polo Brunello, made from 100% Sangiovese Grosso, is produced notes: from estate vines in the Montalcino appellation. Blessed with vines that enjoy a southeastern exposure on a picturesque hilltop, 87 San Polo is able to employ organic methods of viticulture that keep these wines pure. This is a wine that truly reflects its pedigree and meticulous treatment in both the vineyard and cellar. It is an excellent accompaniment to roasted meats, wild fowl, and grilled filet mignon.

San Polo / Toscana toscana

For its relentless commitment to quality and organic grape growing, San Quirico stands as the benchmark for

Vernaccia di San Gimignano. When Andrea Vecchione, proprietor of San Quirico, planted his original 26.5 acres

of vineyards more than 20 years ago, he was one of few in the area of San Gimignano who took a scientific

approach to planting. The results have been so outstanding that his vineyards are now a prime source for select

grafting. His vineyards, with their southern and western exposure, have now doubled in size, but in his approach

to winemaking, Andrea still has one yardstick: quality. His winery is small but efficient and equipped to produce

state-of-the-art wines. Since 2004, San Quirico obtained the USDA NOP (National Organic Program) certification

for their organic products.

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Vernaccia di San Gimignano DOCG

Grown in hillside vineyards surrounding the Tuscan town of San notes: Gimignano, this wine is composed entirely from Vernaccia grapes. The grapes are chilled immediately following harvest and vinified at a very low temperature in cement vats, so that the final wine exudes a fresh, lively character. Since the 2004 vintage, this wine has been made from USDA-certified organically grown grapes. In a region of reds, this classically spicy Vernaccia wine shows a different side of Tuscany. This is a substantial, unoaked white that pairs beautifully with heartier seafood fare and appetizers, grilled poultry, or herb- roasted chicken. * Certified Organic

Chianti Colli Senesi DOCG

Made from 100% Sangiovese grown in estate vineyards in the Colli notes: Senesi subzone of Chianti. Prior to fermentation in stainless steel, the skins and juice undergo maceration so as to impart rich color, flavor, and phenolics to the final wine. Since the 2005 vintage, this wine has been made from USDA-certified organically grown grapes. Best served with pastas, roasted game or pork, rich bean and vegetable casseroles, or pasta e fagioli. * Certified Organic

San Quirico / Toscana veneto

In the mid 1990s, Carla Prospero and her daughter Nadia Zenato acquired a large 18th century farm in the Sirmione

area of Veneto, called Sansonina. With this purchase they accepted a challenge to disprove some preconceptions. They

set about producing exceptional red wine in a zone traditionally known for whites, while demonstrating that well-

structured red wine isn’t necessarily men’s work. Sansonina, the name given to the impressive 18th century cascina near

Sirmione, derives from Samson, the Biblical judge called upon by God to defeat Israel’s enemies with his superhuman

strength. The name also belonged to a woman who owned the estate centuries ago, nicknamed “Little Samson” for her

strong character. Today, Sansonina maintains this masculine-feminine dualism. The property is located in the zone that

produces Lugana, one of the most famous white wines of the Lombard-Veneto region and by definition a feminine

wine. But Sansonina is also the only vineyard in the area to have old Merlot vines, a highly valued grape used to make

some of the world’s most important red wines. With a typically feminine combination of determination and sensitivity,

Carla and Nadia have succeeded in producing hearty, powerful and elegant wines.

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Lugana DOC

Sansonina’s Lugana originates in a zone of rolling hills which, thanks notes: to the proximity of Lake Garda, enjoys a mild, favorable climate. On this land, particularly adapted to vine cultivation, Trebbiano di Lugana has taken its place as one of the most successful vines in Italy. The wine that results not only typifies the fruit of the vine and its freshness, but also displays a marked mineral content and a profile of remarkable complexity. This wine is ideal with first courses, vegetable soup, white meats, fish and medium seasoned cheeses.

Merlot Veronese IGT

This unique, hand-crafted red is made entirely from old-vine Merlot notes: and fermented in temperature-controlled wood uprights. The must remains in contact with the skins for fifteen days to allow for greater flavor concentration and color extraction. Merlot Veronese is then aged eighteen months in seasoned Allier barriques and an additional year in bottle, for added finesse and integrated character. Sansonina Merlot is a flawless match with steak, grilled tenderloin, baby back ribs or hearty veal stew.

Sansonina / Veneto abruzzo, puglia, sicilia, toscana, veneto

For years, Leonardo LoCascio introduced Americans to some of the most exquisite Italian wines in the world. As

Leonardo watched the popularity of Italian wine grow in the United States, he recognized a significant need for

high-quality options at an everyday value. As a result, Winebow, under his guidance, created Stella—Italian for

star–a complete line of authentic blends and varietals with the unmistakable style of Italy and perfect for everyday

drinking. Through years of experience and close relationships, Winebow has partnered with some of the best

vineyards and winemakers in Italy to develop this exceptional collection, adhering to strict production processes

and utilizing modern cellar equipment. Stella wines exhibit true varietal character, with a delicious flavor profile,

medium body and balanced acidity. Whether dining at home or in a restaurant, Stella wines are a premiere choice

when it comes to solid-value Italian wines.

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Pinot Grigio Terre Siciliane IGT

Made from 100% Pinot Grigio. In order to preserve the zesty, citrusy notes: character of this quintessential Italian varietal, Stella Pinot Grigio is fermented in temperature-controlled stainless steel tanks and refined for only three months before being bottled and released. Enjoy as an aperitif, or with light hors d’oeuvres, mild cheeses, light pasta dishes and salads.

Trebbiano d’Abruzzo DOC

Made from 50% Trebbiano d’Abruzzo and 50% Trebbiano Toscano notes: grapes from vineyards near the windy Adriatic coast of Abruzzo, this wine is fermented under temperature-controlled conditions in stainless steel tanks. It is released on the market in the spring following the harvest. An excellent accompaniment to fish antipasti, pasta with clams, and other light fare.

Stella / Abruzzo, Puglia, Sicilia, Toscana, Veneto abruzzo, puglia, sicilia, toscana, veneto

Moscato Sicilia IGT

Stella is Italian for star, and this star Moscato is handcrafted on notes: the beautiful island of Sicily, a land with an ancient heritage for winemaking. With rolling hillside vineyards, warm Mediterranean sunshine, and a cool, coastal breeze, this area has the perfect climate for the production of crisp, juicy Moscato of Alexandria grapes. This straw yellow wine is honey melon flavored with aromas of white peaches, flowers and tropical fruit. Stella delivers a well balanced acidity and has a long, lingering finish that pairs well with slow roasted chicken and grilled vegetables.

Sangiovese Puglia IGT

This quintessential Italian red, Stella Sangiovese is made from notes: 100% Sangiovese grown on gentle hillside vineyards and harvested in September. The fermentation in stainless steel tanks enhances 91 the true, fruity character of Sangiovese. After brief aging, Stella Sangiovese is released on the market ready to be enjoyed. Pairs well with bruschetta and carpaccio.

Chianti DOCG

This vintage marks the debut of an exciting new offering in the Stella notes: portfolio. Similar to other wines produced under the Stella label, this Chianti offers high quality at tremendous value. Made from 90% Sangiovese and 10% Merlot fermented in stainless steel and refined for eight months in French barriques. This wine delivers a delicious taste of the Tuscan countryside with alluring aromas of blackberry and plum. Try this wine with mesquite-grilled poultry or pork, spicy chili or classic lasagna and medium-aged cheeses.

Stella / Abruzzo, Puglia, Sicilia, Toscana, Veneto abruzzo, puglia, sicilia, toscana, veneto

Merlot Veneto IGT

Stella Merlot is made from 100% Merlot grapes from the hillside notes: vineyards of Sicily. The wine is fermented in stainless steel tanks and aged for four months before being bottled. Stella Merlot has a deep ruby-red color with full, ripe fruit flavors and spicy nuances, all framed by soft tannins. Lack of wood aging emphasizes the fresh fruit forwardness of this wine. Pairs easily with a wide array of foods, from pasta and pizza to roasted poultry and casseroles.

Montepulciano d’Abruzzo DOC

Made from 100% Montepulciano d’Abruzzo grapes, grown in notes: hillside vineyards near the Adriatic coast of Abruzzo. The grapes are harvested from August-September, destemmed, crushed, and fermented in stainless steel tanks to preserve juiciness and softness. 92 Enjoy with typical Italian dishes, red meats, pizza and cheese.

Stella / Abruzzo, Puglia, Sicilia, Toscana, Veneto veneto

The word, Suavia, refers to the pre-roman name for the famed white-wine-producing region in northeastern Italy we

know today as Soave. It is to this terroir, its traditions, and its two indigenous grape varietals, and Trebbiano

di Soave, that the members of the Tessari family have wholly dedicated themselves. And for this reason, they have

chosen the historic name, Suavia, for their treasured estate in the hills near the village of Fittà. At roughly 1,000 feet

above sea level, all of the Tessari family’s vineyards are located in the Soave Classico zone, the traditional heartland

of production and the best area for high quality white wines. Although the Tessari family has tended vineyards in

Soave Classico since the 1880’s it was as recently as 1982 that Govanni and Rosetta Tessari decided to begin their own

winemaking venture. Now under the leadership of Giovanni and Rosetta’s daughters, Valentina, Meri, and Alessandra,

Suavia continues to lead the way in the production of racy white wines that tell the story of Soave’s high hills and

volcanic soils through the lens of the region’s two indigenous grapes; Garganega and Trebbiano di Soave.

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Soave Classico DOC

Suavia Soave Classico is composed of 100% Garganega grapes notes: harvested from the Tessari family’s 12 hectare estate located in the historic heart of the Soave appellation. Suavia’s Soave Classico is vinified only in stainless steel tanks with several months’ lees contact before bottling. The resulting wine has a clarity of expression and regional typicity that speaks to the Tessari family’s philosophy of careful selection, low yields and incredible attention to detail in the winemaking process. Aromas of apple, pear and almond balance clean minerality and a hint of fresh herb. Ideal as an aperitif, Suavia Soave Classico matches well with a wide array of dishes, from hors d’oeuvres and fresh fish to white meats and young cheeses.

Massifitti Bianco Veronese IGT

Fittà is the name of the ancient village where Suavia is based. It notes: derives from the Latin word, “fictus,” meaning, “driven-in,” which refers to the masses of columnar basalt that are naturally found in the area and appear to have been driven into the ground. The name, Massifitti, translates roughly as, “embedded masses,” and pays tribute to this aspect of the local area. Made from 100% Trebbiano di Soave, Massifitti is fermented in stainless steel tanks following a 24- hour cold soak maceration. It is then refined for another six months in tank. Massifitti displays intense aromas of stone fruit, white flower blossom, and mineral. Its creamy texture and defined minerality pair well with vegetable antipasti as well as fish-based courses.

Suavia / Veneto veneto

Monte Carbonare Soave Classico DOC

Monte Carbonare is the name of the hill upon which the vineyard notes: that sources this wine is situated. The word Carbonare refers to coal and is used to describe this location because the volcanic soils here are black as coal. Produced from 100% Garganega and exposed only to stainless steel in order to preserve freshness, the Tessari family describes this wine as “earth in a glass”—a pure expression of their volcanic terroir Straw yellow with considerable intensity and brilliant highlights. This wine is creamy and elegant. It is characterized by freshness and aromas of citrus, herbs, and mineral. On the palate the wine is well-balanced and refreshing with a dry and persistent finish. Best served with delicate fish-based dishes, truffle or mushroom risottos, and medium flavored cheeses as well as a variety of vegetarian dishes.

94 Le Rive Bianco Veronese IGT

Le Rive is the name of the small area (cru) where the vineyard is notes: located. Riva in Venetian dialect means “very steep slope”. Brilliant lemon yellow with golden highlights, this 100% Garganega showcases aromas of rich pineapple and tropical fruit blended with sweet spice and defined minerality. The wine is fermented in stainless steel tanks and then aged for 24 months in a combination of 70% stainless steel and 30% French Barriques. Perfect with every kind of smoked meat or fish, dishes based on poultry, pork, or veal, and ripe cheeses from cow or goat’s milk.

Acinatium Recioto di Soave Classico DOCG

Recioto di Soave is the most historical wine produced in the area. In notes: Roman/Medieval times it was called “Acinatium”, a Latin word which means “made with grape berries” because it was produced using only the best and ripest single berries of Garganega: an extremely careful and precise selection which is consistent with the Tessari philosophy of meticulous selection. This wine is the traditional wine of family gatherings and the most special of occasions. This wine is a brilliant saffron yellow with a beautiful nose of apricot, pineapple and grapefruit. Hints of eucalyptus, honey and sweet almonds mixed with harmonius mineral notes finish with an elegant and enveloping sweetness and long persistence.

Suavia / Veneto friuli-venezia giulia

Born in the northeastern Italian region of Friuli-Venezia-Giulia, Michele Specogna was introduced to the world

of wine at a very young age by his grandfather who founded the Specogna estate in 1963. Michele was a wine

natural and worked at wineries in the afternoons after school and went on to study oenology. Michele believes

that wine should be respectful of the terroir and reflect the true characteristics of the varietals used. Drawing

from experience in the Collio and the Colli Orientali vineyards his family has owned for decades, Michele put his

philosophy to work in the creation of a label that reflects his credo. SUT, translates directly “dry”, but in the local

dialect it is the word used to describe a person who is honest, direct, down-to-earth and easy-going. Michele is

respected in his region for his youthful energy, his pure vision, and his sheer talent.

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SUT Ribolla Gialla delle Venezie IGT

Hailing from the region of Friuli-Venezia Giulia, this yellow-skinned notes: grape is used to make a wonderfully-perfumed and artfully-crafted white wine. The origins of this grape are not known with certainty, but it is thought to be related to the Robola grape from the Greek islands as well as Rebula from Slovenia. No matter the apocrypha, the resulting wine is crowd-pleasing and food-friendly. Pale gold in color, aromas of lemons and citrus fruits complement undertones of candied orange and lychee fruit. On the palate, crisp acidity and good minerality make for an easy-to-drink summer cocktail wine. Pair this wine with vegetable pasta dishes, velouté sauces, zupa di mare, and sushi.

SUT / Friuli-Venezia Giulia sicilia

The island of Sicily is home to the Tasca d’Almerita family. The Regaleali estate is at the heart of the family’s

wine production, and also serves as an escape from the bustle of the coastal capital of Palermo. Since 1830, Tasca

d’Almerita has represented agricultural tradition and innovation; today they manage five Sicilian estates, each

selected for their outstanding vine-growing propensity. Tasca d’Almerita is the story of a family that for eight

generations has been devoting their lives to passion and the fulfillment of nature’s wisdom and will. “We are only

custodians of those fruits that Sicilian earth generously gives us, for this aim we combine ancient knowledge with

modern, sustainable and continuously improving agricultural skills.”

While the history of Tasca d’Almerita dates back to the 19th century, it was Count Giuseppe Tasca who started

a new era for the winery and the Sicilian wine business in the late 1950s, devoting himself to the promotion

of Sicilian wines and introducing a new business model based on quality and innovation rather than quantity

and bulk production. He invented the winery’s two flagship wines: Rosso del Conte and Nozze d’Oro. Tasca

d’Almerita’s winemakers Giuseppe Tasca, Carlo Ferrini, and Laura Orsi work together to employ both traditional

and contemporary winemaking techniques with the latest technological innovations to produce wines with 96 terrific balance and character. Their Rosso del Conte, created in the early 1970s, elevated the quality of the native Nero d’Avola grape through the use of modern winemaking techniques. It is considered the father of modern

Sicilian high-end reds.

notes

Almerita Brut Contea di Sclafani DOC

Created in 1990 as a sparkling wine for the friends of Count Giuseppe notes: Tasca, this is a brut “millesimato” or vintage wine. Made from 100% Chardonnay from the parcels with the best sun exposures, this is a vintage brut made every year with estate-grown grapes. Almerita Brut, like all “methode champenoise” sparkling wine, is produced by inducing a second fermentation of the base wine in the bottle. Almerita Brut is patiently matured on the yeast for 24 months, during which it develops its classic aromas of butter and brioche. This wine makes for a great aperitif, but it also pairs beautifully with spicy Asian cuisine, foie gras, olive appetizers, and aged hams.

Tasca / Sicilia sicilia

Regaleali Bianco Sicilia IGT

This was the first wine produced by Count Tasca d’Almerita on the notes: Regaleali estate. Primarily a blend of three Sicilian grapes: Inzolia, , and Grecanico, this wine is chill-fermented in stainless steel to create a versatile, refreshing, and delicious white of true Sicilian character. This wine is great as a sipping wine, but it also pairs well with antipasti, ceviche, grilled octopus, and Asian cuisine.

Leone d’Almerita Sicilia IGT

Named after Tasca d’Almerita’s coat of arms, Leone is a superbly notes: crafted blend of Catarratto, , Sauvignon Blanc, and Gewurztraminer. To preserve its fresh and fruit-forward character, 97 the grapes are chill-fermented in stainless steel. Pair this wine with calamari fritti, remoulades, roasted chicken, and poached salmon.

Grillo Sicilia DOC

Grillo, which translates as “cricket,” is a historical Sicilian grape notes: variety. The Grillo grape was made famous internationally through the production of , but it is also capable producing dry wines of incredible depth. At Tenuta Regaleali, in western Sicily, Grillo is harvested at different periods to retain freshness and also lend structure that will carry the wine through extended bottle age. Pair this wine with fritti misti, seafood pastas, cous cous, tuna, and poultry or veal.

Tasca / Sicilia sicilia

Nozze d’Oro Contea di Sclafani DOC

For his golden wedding anniversary, or ‘nozze d’oro’ in Italian, notes: founder Count Giuseppe Tasca created an innovative blend of indigenous Inzolia and Sauvignon Tasca. The blend now varies but the dedication remains the same: “To my wife Franca, with immense love.” The fresh and lovely profile of Nozze d’Oro was so well-received that he decided to continue its production as a great addition to the Tasca d’Almerita portfolio. Straw-yellow in color with pale green highlights, Nozze d’Oro offers delicate aromas of apple, peach, melon, jasmine and honey. Fruity and fragrant, with balanced acidity and a persistent finish, this is a romantic wine for special occasions. Enjoy with lightly seared scallops in a garlic sauce or with other fresh seafood fare.

Chardonnay Sicilia DOC 98 Tasca d’Almerita’s Chardonnay was bottled as Sicilia DOC for the notes: first time in the 2012 vintage. Chardonnay cuttings from Burgundy were first brought to Siciliy’s Tenuta Regaleali in the mid 1980’s where they were planted in the San Francesco vineyard at more than 1,700 feet above sea level. With fermentation in barrel, Tasca d’Almerita Chardonnay shows the substance that a prestigious international varietal can achieve in a distinctly Mediterreanean terroir. On the palate, this wine is poised and persistent; a rich and textured wine with a refreshing backbone of acidity and a layered, lasting finish. Pair this wine with fish prepared al cartoccio, soubise sauces, roasted chicken, or salmon grilled on a cedar plank.

Le Rose di Regaleali Sicilia IGT

Deep salmon-pink in color, Le Rose offers delicate aromas of cherry, notes: raspberry, blackberry, and fresh rose petals. Derived from 100% Nerello Mascalese grapes, Le Rose picks up added color and structure during a brief period where in the wine is partially macerated with Nero d’Avola skins. Rich on the palate with refreshing acidity and a long, flavorful finish, this is what Sicilians enjoy in the summertime. Le Rose di Regaleali is perfect for tuna, salmon, poultry, pork, and flavorful pasta dishes, this wine is universally food-friendly.

Tasca / Sicilia sicilia

Regaleali Rosso Sicilia IGT

One of the first Nero d’Avolas introduced to the American market, notes: Regaleali Nero d’Avola is now a well-established example of this varietal from Sicily. Cultivated in the heart of the island, this wine expresses itself in old-world style and elegance. After fermentation in stainless steel, this 100% Nero d’Avola is aged in a combination of stainless steel and Slavonian oak barrels. The perfect choice for eggplant parmigiana, pasta with meat sauce, meatballs, sausages, pizza and roasted meats.

Lamùri Nero d’Avola Sicilia IGT

Lamùri, or “love” in Sicilian dialect, is made entirely from hand- notes: harvested Nero d’Avola. The Tasca family credits the elegance of the final wine to the unique sandy soil and microclimate of this region. After fermentation, the wine is aged in new and used French 99 barriques for one year to add extra finesse, followed by three months in bottle before release. Highly recommended with Mediterranean fare, such as pasta, roasted lamb and barbecued kebabs.

Cygnus Sicilia IGT

The wine is named for the beautiful swans Wagner saw floating at notes: Villa Tasca that inspired him to compose the Parsifal while staying there. Cygnus is the Latin for “swan” (cigno in Italian) and also the name of the swan-shaped constellation. This stunning blend of Nero d’Avola and Cabernet Sauvignon shows exceptional elegance and grace befitting a beautiful swan. A sumptuous match for rich, meat- based pastas, roast beef and veal. *Special Order-Contact Giuseppe LoCascio

Cabernet Sauvignon Contea di Sclafani DOC

Tasca d’Almerita’s experiments with this distinguished international notes: red grape have led to the creation of this outstanding wine. This “Super Sicilian” has focused the world’s attention on this island’s extraordinary, but somewhat hidden, potential for creating truly impressive wines. A winner of many Italian and international awards, Tasca d’Almerita’s Cabernet Sauvignon continues to gain devoted admirers. Pair this wine with roasted beef, mushroom sauces, roasted fennel-stuffed rabbit, and gravy-covered Yorkshire pudding.

Tasca / Sicilia sicilia

Rosso del Conte Contea di Sclafani DOC

In the late 1960’s, founder Count Giuseppe Tasca decided to create notes: a special reserve of Regaleali Rosso. He wanted to make a truly Sicilian wine that could age like the great international reds, such as Cabernet and Merlot. After selecting the fruit from the best parcels, and experimenting with careful oak treatment (something unheard of in Sicily at that time), Rosso del Conte was born. Today, Rosso del Conte stands as a revered icon among Sicilian red wines and continues to be based on the very best selections of estate-grown Nero d’Avola. The remainder of the blend changes depending on the vintage, but always consists of superior quality, estate-grown fruit. Pair with hearty meals based on steak, pork or lamb, cassoulet, rich stews and aged cheeses.

Capofaro Malvasia di Salina IGT 100 Sourced from estate-grown grapes on the Aeolian island of Salina, notes: Capofaro (“faro” means “lighthouse” in Italian) was born from the Tasca d’Almerita family’s love of the sea and vines. Ever since this dessert wine debuted, it has been an elegant and perfect expression of the sea and soil from which it originates. Before fermentation, these select grapes are dried, so as to concentrate the lovely sun-bathed island flavors. Capofaro Malvasia is a perfectly balanced wine, one that is fresh, fruit-forward, and savory at the same time. Pair with macaroons, chocolate mousse, poached pears, bread pudding.

Diamante Passito Sicilia IGT

It was in 1995, ten years after giving Nozze d’Oro to his wife Franca notes: for their golden wedding anniversary, that founder Count Giuseppe Tasca wanted to renew his promise of eternal love. Diamante d’Almerita (the “diamond” of Almerita) is the culminating expression of this desire, produced from aromatic grape varieties grown in Tenuta di Regaleali (62% Moscato and 38% Traminer Aromatico). A new wine, but the joy and dedication remain the same: “To my wife, with all my love.” Pair with fois gras, blue cheese, fruit tarts and cheesecake.

Tasca / Sicilia toscana

The Tenimenti Luigi d’Alessandro winery was born out of a prosperous move from the city of Rome to the

beautiful Manzano farm in Cortona, Tuscany in 1967. The d’Alessandro family purchased 100 hectares of land on

the Manzano farm, making them the first fine wine estate in the area of Cortona, which has been at the forefront

of agricultural business for over 300 years. Winery owners Massimo d’Alessandro and Giuseppe Calabresi were

passionately drawn to the land; the ideal climate and soil conditions encouraged them to invest in Syrah. The

family’s selection of Rotie Syrah clones fused particularly well with the land and delivered excellent results,

inspiring them to increase vine density to 8,000 plants per hectare. The success of the estate was only amplified

when the area of Cortona achieved DOC status in 1999, placing Tenimenti Luigi d’Alessandro among some of the

most prestigious producers in Tuscany today.

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Fontarca IGT

Made from 100% grapes sourced from the Fontarca notes: vineyard. A portion of the grapes are fermented and aged in barrel to increase the richness of the final wine. Pairs well with sushi, risotto alla milanese, grilled calamari and asparagus quiche.

Borgo Syrah Cortona DOC

This wine was born out of a project the winery undertook restoring notes: seven historic buildings and remodeling them into 20 apartments. The idea was to create a “borgo,” or small village, of wine lovers, who could live amongst the vines. Pair with aged cheeses, grilled vegetables, and salami.

Tenimenti Luigi d’Alessandro / Toscana toscana

Il Bosco Syrah Cortona DOC

This is the wine that made Cortona famous for Syrah production. notes: This wine is named after the winery’s oldest vineyard, Il Bosco, although grapes are also sourced from the Cani, Pozzo Vecchio and Cipressi vineyards. Pair with grilled steaks, prosciutto wrapped grissini and mustard glazed lamb chops with toasted pine nuts.

Migliara Syrah Cortona DOC

Migliara is made from 100% estate grown Syrah sourced from a notes: single vineyard. It is the result of years of research in zoning and clonal selection, delivering the best expression of Cortona. Pair with 102 grilled breast of duck, foie gras, or braised beef.

Tenimenti Luigi d’Alessandro / Toscana sicilia

Tenuta di Fessina is an emotional project, which stems from Silvia Maestrelli’s love for this land rich in contrasts. In

2007, in cooperation with the oenologist Federico Curtaz, who had been a Gaja agronomist for twenty years, the Tuscan

producer bought a century-old Nerello Mascalese vineyard. At the centre of the vineyard there was a true treasure:

an 18th century lava millstone, with its ancient “chianca” – used to press the grape marc. “I’ vigne di Fessina”, or “The

Fessina vineyards”, as the locals have always called the Rovittello estate in the town of Castiglione di Sicilia, show the

care and love their former owners had in cultivating and keeping them. In order to thank these people for not having

destroyed the vineyards on the Mount Etna, the Nerello Mascalese cru wine, Il Musmeci, Red Etna DOC, was dedicated

to them. At a quick glance, Fessina looks like a true golden fruit garden, or a miniature wood where the shiny green

foliage is ruffled by the nourishing wind of the Fire Mountain, set between two fertile beds of lava, with twisted ancient

trees, as expressive as natural sculptures. You cannot help falling in love with it at first sight.

The seven-hectare vineyards are located between two ancient semicircular lava streams, which hold the vineyard like

the old walls in French “clos” do, and create a unique micro-environment. You can still find old vineyards, mainly

planted using the ancient and traditional method called “alberello in quadro”: a high density of vines per hectare and a limited production of bunches. The vineyard is located on a shallow soil ridge, rich in sand, small pumice stones 103 and fine destructured clay. On this land, trace elements of iron, potassium, calcium, phosphorus, magnesium and

manganese can be found in the soil, lending a rich complexity and elegant structure to their wines. Wines produced by

Tenuta di Fessina are the result of this constant research for the enhancement of the various wine making potentialities

offered by all sides of Mount Etna.

notes

Erse Etna Bianco DOC Sicilia

Erse is named after the Greek goddess of sunrise as a fitting notes: tribute to the time of day when this dew-kissed vineyard is the most picturesque. This Erse is made from a blend Carricante with indigenous grape varieties such as Minnella and Catarratto grown in the ancient volcanic soils on the hillside vineyards of Mount Etna, Milo and Santa Maria di Licodia. Fermentation and aging are both carried out in stainless, granting the grapes a freshness and transparent sense of the mineral profile from the volcanic soils. Straw yellow with green nuances, this wine is delicate and elegant with fruity aromas. Pear notes and straw aromas show over a saline- texture. The well-judged acidity gives this wine verve and structure. Expect a long, textural finish.

Tenuta di Fessina / Sicilia sicilia

Il Musmeci Etna Bianco DOC Sicilia

This wine is dedicated to the Musmeci family, in particular, Mr. notes: Musmeci, who for so many years looked after these estate vineyards (“I vigne di Fessina”) with so much love that today the winery is able to cultivate 80-year-old vines. Curtaz desires to bring a pureness through all of his Etna Bianco wines, and with the Musmeci, he brings Carricante into being. The bush-trained vines in the Milo vineyard have found home for 90+ years in rocks and sandy-loam in topography marked by volcanic lava flows. The wine is fermented in stainless and then aged in large French oak barrels with an additional 12 months in bottle. Dramatic savory elements such as flint and herbs outline its aromatic character. Core fruit is defined, some preserved citrus shows, while acidity and astringency give structure and longevity to the finish respectively. The Musmeci has the potential to continue aging, developing more complexity as components come together over time. 104 *Special Order-Contact Giuseppe LoCascio

A’Puddara Bianco Etna DOC

Tenuta di Fessina dedicated this wine to Sicily, because, like the hen notes: in the Ovid poem, Sicily is mother to all who live there. Those who look to the night sky can see the Seven Sisters constellation (the Pleiades) outlined elegantly above Mt. Etna, shining over the upper hillside vineyards of Carricante. 100% Carricante with lingering aromas of ripe tree fruit and herb. Pair this wine with oysters, butter- garlic sauces, potato-crusted cod, and baccalhau à bras.

Laeneo Nero d’Avola DOC Sicilia

This single-vineyard wine is made of 100% Nerello Cappuccio notes: grapes harvested from the Santa Maria di Licodia production area. This area’s sandy soils contain ash from Mt. Etna and are locate33333d 3,000 feet above sea level. Harvested by hand and fermented in stainless steel, the resulting wine is elegant and rich. Pair with roasted white meats, tomato sauces, veal saltimbocca, and roasted lamb shank.

Tenuta di Fessina / Sicilia sicilia

Erse Etna Rosso DOC Sicilia

Erse is named after the Greek goddess of sunrise as a fitting tribute notes: to the time of day when this eastern facing, dew-kissed vineyard is the most picturesque. Erse is made from 80% Nerello Mascalese and 20% Nerello Cappuccio grown in the ancient volcanic soils on the hillsides of Mount Etna, the highest active volcano in Europe. The grapes are fermented and aged in stainless steel in order to deliver all the undiluted character and freshness of this unique terroir. Pair this wine with braised beef, curries, spicy Mexican dishes, or chicken vindaloo.

Il Musmeci Etna Rosso Riserva DOC Sicilia

This cru wine is dedicated to the Musmeci family, in particular Mr. notes: Musmeci, who, for so many years, has taken care of the vineyards with so much love that today, the winery is able to cultivate 80 105 year old vines. This wine is made from a blend of 80% Nerello Mascalese and 20% Nerello Cappuccio from the oldest vines, grown on the highest hills. Best served with roast lamb, game or semi-mature cheeses.

Tenuta di Fessina / Sicilia piemonte

The history of the La Marchesa estate dates back to 1600, when it was the home of the Marchesi Sauli, an ancient

and powerful family of Genovese bankers. As the tale goes, the family was preparing for an important wedding,

but their home did not match his new bride’s aspirations. As a solution, a fantastic villa was built in the middle

of the property, aptly named “La Marchesa,” in her honor. The estate, located in the most important area of Gavi,

covers 190 acres, of which 145 are planted with Cortese, Merlot, Barbera, and Albarossa vines. A new winery

equipped with the latest in modern winemaking equipment blends perfectly with the architecture of the old villa.

The old villa cellar has also been maintained in the historic home, preserving a history of winemaking tradition.

Each wine embraces the characteristically intense perfumes associated with the grape variety due to very low

levels of sulphites. The La Marchesa wines are greatly influenced by two important elements: the nature of the soil

(a clay-limestone mix) and the Mediterranean climate, tempered by breezes that pass the Apennine Mountains.

notes

106

White Label Gavi DOCG

The grapes for the La Marchesa Gavi White Label, 100% Cortese, notes: are pressed immediately following the harvest without the addition of any sulphites. While it makes a great sipping wine, this wine pairs well with shellfish, velouté sauces, sardine appetizers, and lightly- grilled Dover sole.

Gold Label Gavi DOCG

La Marchesa Gavi Gold Label comes from a careful selection notes: of 100% estate-grown Cortese grapes which are then vinified at controlled temperatures and aged on the lees for six months to develop additional, complex layers. A small portion of the wine is briefly aged in oak and blended with the rest of the wine to give the wine some extra depth. Pair this wine with couscous, Hollandaise sauces, bacalhao a bras, and arancini.

Tenuta la Marchesa / Piemonte piemonte

White Label Monferrato Rosso DOC

The Monferrato Rosso wine from Tenuta La Marchesa is a blend of notes: Albarossa, Barbera, and Merlot. Following harvest, the grapes are pressed and macerated at low temperatures prior to fermentation to extract the grapes’ lighter, more floral characteristics. Pair this wine with smoked meats and focaccia, pizza, or lasagna. *Special Order-Contact Giuseppe LoCascio

107

Tenuta la Marchesa / Piemonte trentino-alto adige

Founded in 1848, the Tiefenbrunner Castel Turmhof Winery owes its name to the ancient castle known today

as the home of the Tiefenbrunner family. The winery is in the hamlet Entiklar, in the town of Kurtatsch, which

is in the Southern Tyrolean province of Bozen amid the awe-inspiring Italian Alps. Tiefenbrunner produces

over 20 types of quality wines, and each bottle receives the attentive care of expert winemakers and owners,

Herbert Tiefenbrunner and his son, Christof. Many international awards testify to the quality that results from

generations of experience. Expert winemakers, Herbert and Christof maintain complete control over all winery

operations, from harvest through the transformation of the juice into world-renowned wines. Their expertise is

highly regarded, well beyond the borders of South Tyrol, showcasing grapes pressed from over 70 acres of estate-

grown vines. Tiefenbrunner also purchases select grapes from another 144 acres of surrounding vineyards. The

selection of only healthy and high-value grapes ripened over months in the vineyards leads to the subsequent task

of maintaining and perfecting quality in the cellar.

notes

108

Pinot Bianco Alto Adige DOC

Made from 100% Pinot Bianco fermented in stainless steel, this notes: wine is aged briefly on the lees to add richness to the final wine. An excellent choice for all sorts of appetizers, as well as asparagus dishes, seafood, grilled poultry, and fresh sheep’s or cow’s milk cheeses.

Pinot Bianco Anna Turmhof Alto Adige DOC

The Tiefenbrunner winery is located in a picturesque 12th notes: century castle. Here the Tiefenbrunner family has been crafting crisp, balanced wines for 6 generations. This wine is dedicated to Sabine and Christof’s daughter Anna, the first member of the sixth generation. On the palate, the wine is dry and crisp with a long, clean finish. This wine would be a great match for a classic dish like Sole Meunière or, for a more light-hearted pairing, with a picnic lunch of chicken salad on fresh ciabatta bread.

Tiefenbrunner / Trentino-Alto Adige trentino-alto adige

Pinot Grigio Vigneti delle Dolomiti IGT

Made from 100% Pinot Grigio, this wine radiates youthfulness and notes: purity of fruit, achieved through stainless steel fermentation and the use of a -free closure. This versatile wine pairs perfectly with grilled fare, from fish and vegetables to veal and poultry.

Chardonnay Alto Adige DOC

This Alto Adige classic is made from 100% estate-grown Chardonnay, notes: which is vinified in stainless steel tanks to preserve fresh and fruity aromas. The citrus flavors make this wine ideally suited for buttery fish dishes such as seared scallops in truffle oil. 109

Feldmarschall Müller-Thurgau Alto Adige DOC

The vineyards sit on the high plateau of Fennberg, protected from notes: the northerly winds and ripened in a unique microclimate. At an elevation of 3,300 feet above sea level, these are among the highest vineyards in Europe. The wine is named after Franz Philipp Freiherr von Fenner zu Fennberg, founder of the Austrian Kaiserjäger (soldiers of the Austrian emperor), who once used this picturesque Hofstatt as a summer residence. Extremely elegant and refined, Feldmarschall is a wonderful companion to all sorts of appetizers, from bacon-wrapped grilled shrimp to layered couscous dishes, roast veal or stuffed cornish game hens.

Tiefenbrunner / Trentino-Alto Adige trentino-alto adige

Kirchleiten Sauvignon Alto Adige DOC

This is a handcrafted Sauvignon Blanc coming from two separate notes: vineyards—at different altitudes with different exposures and soils— each making their own contribution to the final wine. The chalky, glacial soils in Kurtatsch provide structure and minerality while the sandy, loam soils of Völser Aicha allow for development of the classic floral and herbal qualities. A portion (30%) of the wine is matured in large oak casks on the fine lees for six months to add complexity, while a multi vessel approach (steel, wood, and cement) to aging adds roundness and balance. A perfect choice for full flavored garden salads topped with goat cheese, grilled asparagus, seafood antipasti, or lump crab cakes with lemon drizzle.

Gewürztraminer Alto Adige DOC

110 This ancient grape variety is treated to careful vinification that notes: preserves its true varietal character. Grown on hillsides surrounding the villages of Entiklar and Kurtatsch, not far from the winery itself, the Gewürztraminer ripens perfectly. Vinified in a combination of stainless steel tanks and cement vats, the wine is matured on the fine lees for extra depth of character. The stainless steel preserves freshness while the cement allows the wine to breathe naturally. The final blend is a classic example of this variety. It pairs especially well with Asian dishes, shellfish and goose liver pâté.

Pinot Noir Turmhof DOC

This wine is made from 100% Pinot Noir grapes. Ruby red with a notes: deep garnet sheen, this wine has a delicate bouquet of blackberries, raspberries and cherries. It is smooth and full-bodied, showing balance and elegance on the palate, and has both youthful force and pedigree. An excellent accompaniment to rabbit, lamb, and hard cheeses.

Tiefenbrunner / Trentino-Alto Adige trentino-alto adige

Linticlarus Pinot Nero Riserva Alto Adige DOC

Linticlarus is the ancient Latin name for the village of Entiklar notes: (near Cortaccia), where this historic family-owned winery is based. Made from 100% Pinot Nero, fermented in stainless steel, this wine spends one year in French oak barriques and six months in large oak casks, followed by an additional year in the bottle for further refinement. Christof Tiefenbrunner has succeeded in producing a stellar wine from this often-finicky grape. This highly versatile wine pairs beautifully with entrees such as grilled pork and apple chutney, egg noodles with roasted duck or grilled balsamic vegetables.

Castel Turmhof Alto Adige DOC

Castel Turmhof is the formal name of the 12th century home on the notes: Tiefenbrunner’s estate. All Castel Turmhof wines are sourced from the estate vineyards. The wine is made from 100% Lagrein, grown 111 on optimal slopes of the Turmhof estate. The wine is fermented in stainless steel, and then aged for 8 months to perfection in French barriques and oak barrels. Delicious with roasted beet, blue cheese and toasted walnut salad or grilled pork chops topped with caramelized apples.

Linticlarus Lagrein Riserva Alto Adige DOC

The Linticlarus Selection includes the premium wines of the notes: Tiefenbrunner Estate Winery, which are produced only in exceptional vintage years. The name “Linticlarus” is taken from the name of the former Roman fortress “castrum linticlar” in Entiklar. The goal of this selection is to combine the highest potential of both the vineyard and the vintner’s art in order to produce inimitable, world-class wines. This 100% Lagrein is aged for 12 months in barriques and six months in large oak casks. This South Tyrolean wine exhibits gentle aromas of wild berries. Fine grained, ripe tannins accompany its inviting acidity and elegant persistence on the palate, making this a fine wine to pair with Beef Wellington.

Tiefenbrunner / Trentino-Alto Adige trentino alto-adige

Located in the heart of Alto Adige in the town of Termeno on the south side of the Alps, Tramin comprises of one

of the oldest networks of farmers forming a winery. Rich in tradition, Tramin’s wines are authentic expressions of

a unique terroir, supported by a common philosophy of hard work, dedication, confidence and creativity among

all participating members. Tramin operates on a human scale with a farmer-to-land ratio similar to that of a small

estate, allowing for delicate hand-harvesting.

With 24 Tre Bicchieri-award winning wines to date, Tramin also boasts the talent of Willi Stürz, named Gambero

Rosso’s “Winemaker of the Year” in 2004. He joined the winery in 1992 and has been committed to addressing

its winemaking challenges from the start. A native of Termeno, he is deeply tied to its culture and people, which

can be seen in his work. A professional of uncommon depth and focus, Stürz cultivates a balance of traditional

winemaking with the use of modern technology and deep expertise, which has resulted in great success for

Tramin. This quote from Stürz accurately conveys his approach: “There is no room for improvisation: in both the

vineyard and winery, precise control ensures that every bottle reveals well-defined typicity and the character of

each grape variety.” This is evident in every bottle of wine that Tramin produces. 112 notes

Pinot Bianco Alto Adige DOC

Winemaker Willi Stürz manages to showcase the crisp Alpine notes: coolness of Alto Adige in this 100% Pinot Bianco, which is vinified in stainless steel tanks to preserve that exquisite regional freshness. Pair with grilled chicken and vegetables, crab cakes and shellfish, and sweet and sour Asian food.

Tramin / Trentino Alto-Adige trentino alto-adige

Pinot Grigio Alto Adige DOC

This is a richly styled Pinot Grigio produced from low-yielding notes: vineyards in the Alto Adige DOC. The vineyards, located at the foothills of the Dolomite Mountains, enjoy warm days and cool nights. These conditions preserve the wine’s acidity and freshness and produce a well-balanced wine with great length on the finish. Recommended with fish antipasti, risotto with asparagus, omelets and pasta.

Chardonnay Alto Adige DOC

This cool-climate wine is made from 100% Chardonnay and vinified notes: in stainless steel. The delicate style of this wine shows the finer side of Chardonnay and is a great addition to the Tramin lineup, all pure expressions of this southern Alto Adige region. Enjoy with shellfish, 113 vegetable terrines and grilled white meats.

Sauvignon Alto Adige DOC

Tramin has brilliantly crafted an elegant white wine made from notes: 100% Sauvignon Blanc from Tramin and Montan, two historic and renowned winemaking districts in the Alto Adige region. A heavenly match for oysters on the half shell, fresh crab, and herb- crusted swordfish.

Gewürztraminer Alto Adige DOC

Few realize that Alto Adige is the spiritual home of Gewürztraminer notes: (which translates as “spice carrier” for its spicy, exotic notes) and it has been a hallmark offering at Tramin since it was founded more than one hundred years ago. Today, the grapes are sourced from vineyards in Montagna and Termeno, where this grape is known to produce wines of particularly high caliber. This wine is well suited for your favorite summer fish dish, such as swordfish in cucumber- dill sauce or mahi mahi steaks with mango salsa.

Tramin / Trentino Alto-Adige trentino alto-adige

Stoan Alto Adige DOC

The name of this exotic Alto Adige blend refers to the stony soil in notes: which the grapes are grown, which in local dialect is referred to as “stoan.” This aromatic white wine is made from Chardonnay, Pinot Bianco, Sauvignon Blanc and Gewürztraminer, blended together, fermented in large oak barrels and refined an additional seven months before bottling. This wine pairs deliciously with flavorful starters, such as tuna ceviche or entrees such as grilled chicken with mango salsa. *Special Order-Contact Giuseppe LoCascio

Unterebner Pinot Grigio Alto Adige DOC

This wine is not your typical Pinot Grigio. Made from hand-selected notes: 114 grapes from the Unterebnerhof vineyard in Alto Adige, most of the wine (80%) is refined in large oak casks and the remaining part is aged in barriques. After seven to eight months of lees contact, the resulting wine is incredibly rich, refined and elegant. Brilliant gold in color, this wine offers supple aromas of honeysuckle, apple blossom, white pepper and buttery vanilla. Smooth and richly textured on the palate, its vibrant acidity and layered notes evolve into a long satisfying finish. Pair this wine with weightier entrees such as roast turkey with stuffing and gravy or herb-roasted game hens.

Nussbaumer Gewürztraminer Alto Adige DOC

A 100% single vineyard Gewürztraminer from the Nussbaumer plot. notes: Gewürztraminer is without a doubt the most typical and renowned white varietal from Alto Adige. Fermented in temperature- controlled stainless steel tanks to preserve its freshness and purity, the wine is refined for 10 months before release. Intense yellow in color with golden hues, Nussbaumer offers textbook aromas of apricot, pineapple, bergamot, and lychee, followed by elegant notes of rose petals, pink grapefruit, white pepper, hints of nutmeg, and dried flowers. With its excellent concentration, rich, fruity texture, and well-balanced acidity, this gorgeous wine lingers on the palate for minutes leaving an intense, unforgettable finish. Pair with char- grilled tuna or an elegant chicken salad.

Tramin / Trentino Alto-Adige trentino alto-adige

Lagrein Alto Adige DOC

Made from 100% Lagrein from southern Alto Adige, this deeply notes: colored wine is a classic example of this ancient variety. After a short but intense maceration, the wine is aged in a combination of large oak casks and cement tanks to ensure softer tannins and greater finesse. This wine pairs well with roasted game, pork or lamb, and flavorful cheese.

Pinot Nero Alto Adige DOC

Made from 100% Pinot Nero from the Mazzon vineyard. Aged 8-10 notes: months in both large and small oak barrels. The wine spends two months in bottle before release. This is a classically styled Alto Adige Pinot Nero with accentuated fruit. Bright ruby in color with garnet 115 reflections, fresh and intense on the nose with hints of woodland berry fruits and cherry. On the palate, the wine is rich and elegant with a firm backbone of tannin. Enjoy with braised beef or herb- roasted rack of lamb.

Terminum Vendemmia Tardiva DOC

Terminum is the historical Roman name of the village of Termeno, notes: for which Tramin is named. This Vendemmia Tardiva is made from 100% late-harvested Gewürztraminer, the most renowned white varietal from Alto Adige. The Gewürztraminer is affected by botrytis cinerea, a noble rot that adds complexity to the final wine. The must spends about 18 hours in contact with the skins in order to absorb all of the exotic aromas and flavors of Gewürztraminer. This wine pairs brilliantly with biscotti, fruit desserts and blue-veined cheeses. *Special Order-Contact Giuseppe LoCascio

Tramin / Trentino Alto-Adige toscana

Rita Tua and her husband, Virgilio Bisti, bought approximately 5 acres of land in 1984 and decided to plant

Cabernet and Merlot. The winery released its first vintage in 1992, and shortly after began to receive praise

and accolades from wine enthusiasts for its rich, full-bodied wines. In just five short years, its 100% Merlot

had achieved cult-like status, receiving outstanding ratings from the world’s most prestigious wine critics and

publications. Critic Robert M. Parker Jr. said the 1999 Redigaffi was “as close to perfection as a wine can get.” The

following year, he gave the 2000 Redigaffi a perfect 100 score. The winery’s Bordeaux blend, Giusti di Notri, also

garners near-universal praise. Little wonder that Tua Rita’s wines are considered among the most difficult to find

in Italy. Luca D’Attoma, the estate’s winemaker, keeps yields to a minimum to ensure concentration of flavors.

notes

116

Rosso dei Notri Toscana IGT

This youthful offering from Tua Rita is a blend of 50% Sangiovese, notes: 50% Merlot, Cabernet Sauvignon, and Syrah. Grapes are harvested in September from vineyards in the foothills of Suvereto, a small hilltop village in Tuscany. After a gentle pressing, the wine is aged in stainless steel to preserve its youthful freshness. Rosso dei Notri pairs well with bolognese sauces, cured meats, roasted poultry, or aged cheeses.

Perlato del Bosco Toscana IGT

Since the 2011 vintage, Perlato del Bosco has made a glorious return notes: to its Sangiovese-only origins. Trials and experimental bottlings conducted by experts led Tua Rita to this 100% Sangiovese recipe, proof of the potential this varietal can offer on the coast of Tuscany. Perlato del Bosco is sourced from estate vineyards around Suvereto. 50% of the wine is aged for twelve months in second and third passage French oak barriques while the other 50% is aged in 35 hl oak vats before release. Enjoy with well-seasoned steak, game, pot roasts, or other slow-cooked meals.

Tua Rita / Toscana toscana

Giusto di Notri Toscana IGT

Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet notes: Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth to the final wine. The wine is then aged for 18 months in French oak barrels and refined six months in bottle before release. Ideal for barbecued ribs, steaks, grilled meats and medium-aged cheeses.

Syrah Toscana IGT

Tua Rita Syrah is a beautiful expression of the noble variety. notes: Yields are kept to a minimum to ensure concentration of flavors. Remarkably layered and complex, this Syrah is pure harmony in the glass and a must for every collector of fine Tuscan wines. This wine 117 pairs flawlessly with lamb, beef, pork, venison and hearty stews with rosemary or thyme accents.

Redigaffi Toscana IGT

Redigaffi is a breathtaking, iconic wine made entirely from estate notes: Merlot. The perfectly manicured vineyards are planted to ensure low yields and the greatest quality of the grapes. Extra long maceration with the skins and manual, frequent punch downs allow for Redigaffi’s outstanding concentration and complexity. The wine is matured on the lees for eighteen months in French oak barrels and bottled without fining or filtration. The final wine is the flagship wine of the Tua Rita estate. This wine pairs beautifully with dark- fruit chutney sauces, kalamata olive tapenade, Swiss meatballs, and grilled pepper-crusted sirloins.

Tua Rita / Toscana toscana

Valdipiatta was founded in 1973, but it was not until Giulio Caporali purchased the property in 1990 that it

began to earn a reputation for producing some of the finest Vino Nobile di Montepulciano. Through vision,

determination and much hard work, Giulio transformed a small Tuscan farmhouse and its vineyard into a

modern and successful winery. After a studied, careful analysis of soil conditions, clonal selections, vine densities,

and pruning systems, the vineyards were replanted with the aim of producing Prugnolo Gentile (the local name

for Sangiovese) grapes of exceptional caliber. These same standards guided Giulio in the following years as he

purchased additional vineyards in prime growing areas of Montepulciano. After he finished converting the

vineyards, Giulio set about overhauling the cellar with the installation of the most up-to-date equipment and the

introduction of small oak barrels from the finest French coopers. He then built an impressive underground cellar

by digging deep into the tuffaceous rock of one of the property’s hillsides. Valdipiatta’s wines are made exclusively

from estate-grown fruit. Eighty percent of the vineyards are Sangiovese, the traditional Tuscan varietal. Native

Canaiolo and vines are also grown. Vino Nobile di Montepulciano accounts for two thirds of Tenuta

Valdipiatta’s production. The grapes from seven different crus are harvested and vinified separately, then blended

together to craft wines of exceptional character and complexity. For over 10 years the estate collaborated with

118 renowned oenologist Yves Glories from the University of Bordeaux. In early 2010, Tenuta Valdipiatta brought in

top Bordeaux oenologist Eric Boissenot, who also consults for Lafite, Latour Margaux and Palmer.

notes

Chianti Colli Senesi DOCG

This wine is made from a hand-harvested blend of 90% Sangiovese, notes: and 5% Canaiolo Nero, and 5% Merlot sourced from different vineyards throughout the rolling hills of Colli Senesi. After initial pre-maceration at low temperatures, maceration continues for 3-5 additional days, which results in greater color and tannin extraction in the final wine. After fermentation in stainless steel, the wine is aged for three months in Slavonian oak casks, followed by six months maturation in-bottle. Pair with pastas in rich sauces, roasted game or beef, and aged cheeses.

Valdipiatta / Toscana toscana

Rosso di Montepulciano DOC

A blend of 90% Sangiovese (Prugnolo Gentile), 5% Canaiolo Nero notes: and 5% Mammolo, the grapes are hand-harvested at the ideal ripeness to ensure an easy-drinking, ripe style of Rosso. The wine is further softened by aging a portion in one year-old French barriques. This Rosso pairs well with a wide range of dishes, from hearty soups or buttery, rich pastas, to grilled tenderloin with herb sauce.

Vino Nobile di Montepulciano DOCG

Initially working closely with Bordelais professor Yves Glories and notes: now with Eric Boissenot, the Caporali family has implemented many of the same techniques used in France in Montepulciano: hand- harvesting followed by careful manual sorting ensures that only 119 mature berries are used in this Vino Nobile. These meticulous effort shines through in the final product; this is a beautifully generous wine with seductive smoothness and depth. Pairs well with elaborate dishes such as rich pastas, grilled or roasted pork, lamb, beef or game, and flavorful aged, cheeses.

Vigna d’Alfiero Vino Nobile di Montepulciano DOCG

This wine is affectionately named after Alfiero Carpini, who was notes: the first vineyard manager at Valdipiatta. Alfiero worked with the Caporali family for fifteen years before they purchased the estate, and in that time he taught them the history of each vineyard, the secrets of the terroir, and the characteristics of the wines. On the hand-drawn label of Vigna d’Alfiero (literally, “Alfiero’s vineyard”), you can see Alfiero standing among his vines. This 100% Sangiovese is an ideal companion for braised red meat and game, elaborate rice dishes, as well as aged cheeses, sopressata and chorizo. *Special Order-Contact Giuseppe LoCascio

Valdipiatta / Toscana abruzzo

Valle Reale was founded in 2000 and is located in Abruzzo’s dynamic national wildlife park, with the goal of

producing world-class wines. The estate team, in close consultation with Professor Carlo Ferrini, is working to

develop a model for central Italian wines and winemaking. Working with the Montepulciano and Trebbiano

varietals, they aim to create wines that highlight the grape’s intrinsic qualities: strength, exuberance, vitality, color,

elegance, balance and depth. The process begins with the careful selection of clones that are best suited to Valle

Reale’s soil and climate, and therefore best express the distinct characteristics of the varietal. Moreover, starting

from 2007, Valle Reale only works with natural yeasts and spontaneous fermentations, to express the highest and

purest qualities of the terroir. This process is possible only in very clean and pure areas and guarantees a long life

in the bottle and extraordinary character adopted from the terroir.

Their success is evident in the young, vibrant DOC base wine, and even more so in the cru, a new benchmark for

Montepulciano d’Abruzzo. The grapes grown at Valle Reale take advantage of constant cool breezes that ensure

good ventilation and minimize humidity— ideal for the development of fine aromas. The geographic and climatic

peculiarities of this area are reflected in the wines, which are characterized by the trademarks of fully mature 120 fruit, fresh, elegant perfume and aromatic complexity.

notes

Trebbiano d’Abruzzo DOC

Although the DOC rules for Trebbiano d’Abruzzo permit some of notes: the highest yields in Italy (5.6 tons per acre), Valle Reale coaxes much less (4.4 tons per acre) from their Trebbiano vines for maximum concentration of aromas and flavors. Valle Reale’s Trebbiano d’Abruzzo is the product of certified Organic grapes, which undergo a spontaneous fermentation that is carried out by indigenous yeasts. All of this helps to create a wine that is truly unique and reflective of its terroir. Pair this wine with grilled vegetables and rustic pasta courses like Spaghetti alla Carbonara as well as roasted poultry, sharp cheeses, and cured meats. *certified organic grapes

Valle Reale / Abruzzo abruzzo

Cerasuolo d’Abruzzo DOC

Made from 100% Montepulciano grapes, Valle Reale’s Cerasuolo, notes: which translates as “cherry-red,” is a deeply colored rosé produced by a short maceration before separating the juice from the skins. Cool summer nights, windswept days, and thin, stony soils characterize the section of vineyard from which the fruit for this wine is sourced. Spontaneous fermentation initiated and carried out by indigenous yeasts adds to the complex aromas and flavors of this wine. Valle Reale Cerasuolo is recommended with grilled tuna, swordfish, quail, white meats, or mixed pasta salads. *certified organic grapes

Montepulciano d’Abruzzo DOC

The organic Montepulciano grapes that produce this wine are notes: sourced from two separate vineyards: Popoli and Capestrano. 121 Capestrano’s soaring summer temperatures and silty soils yield richness and structure. The rocky and exposed terrain of Popoli bestows fragrance and freshness. Spontaneous fermentation binds the raw materials into a sum that is greater than the individual parts-- a wine that is both rich and elegant, and that speaks clearly of its terroir. This wine can be served before a meal, but it pairs well with meatballs, tomato sauces, eggplant parmigiana, and risotto ai funghi. *certified organic grapes

Vigneto di Popoli Montepulciano d’Abruzzo DOC

This Montepulciano comes from the oldest vineyard of the winery. notes: Located in the south side, it is characterized by 50 year old wild vines laying on stony soil with little clay. The wine has an almost impenetrable ruby color and a clear nose boasting mineral notes of graphite and dark fruits. The taste is always very soft and enveloping thanks to the sweetness of the tannins.

Valle Reale / Abruzzo abruzzo

San Calisto Montepulciano d’Abruzzo DOC

San Calisto is Valle Reale’s flagship wine. This muscular, yet refined, notes: red is made from 100% Montepulciano grown in the San Calisto parcel, the oldest plot in the Valle Reale estate. This special vineyard is located in one of Italy’s most beautiful national parks, surrounded by the majestic Gran Sasso mountain range. Here, the vines benefit from the high elevation, a wide diurnal temperature range, cool breezes, and limestone-rich soils. Pair this wine with barbecued ribs, fresh berry coulis, mint-roasted lamb shank, or steak au poivre. v

Vigna di Capestrano Trebbiano d’Abruzzo DOC

Vigna di Capestrano is the first vineyard where, in 2007, Valle Reale notes: realized its first spontaneous fermentation. It is a little parcel of the 122 vineyard located under the village, nearby a little pond bordering the property of the ancient monastery of the Franciscan monks. Since the 15th century, these monks have produced Trebbiano with the spontaneous fermentation technique. The healthy environment, where the crystal clear water of the Tirino River flows, has unique yeasts, which determine the extraordinary character of the wine. Vigna di Capestrano ferments in stainless steel tanks, and remains in contact with its own yeasts. It is a long-lived wine that expresses its potential after years in the bottle. *Special Order-Contact Giuseppe LoCascio

Valle Reale / Abruzzo abruzzo

Bruno Vespa has been considered one of the most important figures in the Italian media for over four decades.

A native of L’Aquila, Abruzzo Bruno began working for his local branch of the newspaper Il Tempo while

he was still in high school. A lifetime of hard work and enterprise made him one of the most well-known

news correspondents of his generation. Above all he is known for tackling controversial and ground-breaking

projects with integrity and passion. With this same fire, Bruno directed his passion and integrity toward his

love for oenology in 2014 when he began producing wine in Puglia with his two sons, Federico and Alessandro.

Staying true to the ideals of passion and integrity, Bruno and his sons enlisted the help of world-renowned

consulting winemaker, Riccardo Cotarella. Together, this committed group of visionaries is working tirelessly

to capture the beauty of Puglia and the integrity of this winemaking team in bottle. Respecting the traditions

of the land without backing away from the advances of the future, Vespa wines will no doubt become as iconic

as Bruno himself.

notes

123

Noitre Spumante Brut Metodo Classico Rose Salento IGT

The name Noitre comes from combination of the first names of all notes: three members of the Vespa family involved in this winemaking endeavor: Bruno, Federico, and Alessandro. Noitre is an elegant sparkling rosé produced in the Traditional Method from 100% Negroamaro grapes. The grapes are harvested in late August at the point where they have just taken on enough ripeness to express finesse, but have not sacrificed the acidity needed for a top quality sparkling wine. Following the first fermentation, Notire undergoes the second fermentation in bottle before spending an additional thirty months on the lees. Bright, refreshing, and berry- scented, Noitre is elegant on the palate with a delicate mousse and a persistent finish. Pair with antipasti, grilled seafood, or any memorable moment.

*Vespa wines only available in NY, NJ & CT

Vespa / Abruzzo abruzzo

Il Bruno dei Vespa Rosso di Puglia IGP

Typically it is a winery’s most precious and costly wine that bears notes: the name of its creator. Not so at Vespa. Bruno Vespa has decided instead to use the recognition of his name as a means of drawing people to this new winemaking project. By attaching his name to the winery’s entry-level red, Bruno makes a serious statement about the quality that can be expected inside the bottle. Il Bruno dei Vespa is an authentic expression of Puglia’s sunbaked terroir. Derived from 100% Primitivo, the wine is fermented in stainless steel tanks to preserve primary fruit aromas and freshness. A ten-day maceration with the skins adds color and intensity of fruit. The malolactic conversion is carried out in barrique, which helps to integrate the aromas of wood the wine will absorb over the next four months. Il Bruno dei Vespa is the ultimate example of balance between quality and cost. It can be enjoyed simply on its own, but it makes an ideal companion for weeknight dinners as well. A daily wine that does not 124 sacrifice pleasure.

Il Rosso dei Vespa Salento IGT

Made from 100% Primitivo, Il Rosso dei Vespa represents the family’s notes: “second” wine. It straddles the divide between freshness and power, which speaks to the style of foods that grace the typical Pugliese table. With full barrel fermentation followed by an additional six months in Never and Tronçais barriques, Il Rosso dei Vespa is both full-bodied and fruit-forward, invoking the brilliant southern Italian sunshine. Il Rosso dei Vespa is the ideal companion for white meats and fish dishes with rich sauces.

Raccontami di Manduria DOC

Developed with the consultation of esteemed enologist, Riccardo notes: Cotarella, the Vespa family’s Raccontami is the flagship of their project. The wine is derived from a selection of the finest Primitivo grapes in the Manduria DOC. Deep purple in its youth, Raccontami is a wine of power, complexity, and ageability. Layers of rich blackberry and plum are framed by hints of vanilla, toast, and sweet spice. Pair Raccontami with game, braised meats, and hearty ragùs.

*Vespa wines only available in NY, NJ & CT

Vespa / Abruzzo piemonte

With a passion for fine wine, Raffaella Rossi and her husband, Riccardo Garosci, founded Villa Remotti in 2002.

When they purchased this beautiful villa in the town of Fubine Monferrato, the estate had two hectares under

vine, each one its own single vineyard. An archeological investigation revealed that vines had been growing on

this estate for roughly two thousand years.

Being novices to viticulture and the business of wine, Rossi hired Donato Lanati as a consultant and Giorgio

Caroscio, a local grower and winemaker. With decades of experience in growing Barbera on this land and having

worked for Donato Lanati for several years in his experimental vineyards, Caroscio was able to apply his artisanal

experience in the transformation of the estate. Caroscio, with the help of Massimo Lovisolo and his team, is

directly involved in the cellar operations, in order to meet demands of their niche markets of restaurants and

wine shops.

notes

125

Barbera d’Asti DOCG

Villa Remotti is an artisanal, specialized producer of Barbera d’Asti. notes: Their philosophy is simple: only the best vineyard practices, and the outmost attention to detail in winemaking, will yield wines with unique character and flavor profile. This wine has intense aromas of dark berries and plum, the palate is full and harmonious with integrated tannins and persistent finish. Enjoy with beef, short ribs, sharp cheese, savory risotto and ravioli.

Villa Remotti / Piemonte umbria

Brothers Riccardo and Renzo Cotarella introduced Vitiano in 1995 as a project of their famed Falesco winery.

The two acclaimed winemakers sought to extend Falesco’s philosophy of striking a perfect balance between the

tradition of native grapes and the versatility of international varietals. With fresh, fruit-forward, authentic Italian

wines, Vitiano offers exceptional quality and value perfect for everyday enjoyment with friends and family.

notes

Bianco Umbria IGP 126 Vitiano Bianco was born from one of Falesco’s many experimental notes: vineyards that were planted with the University of Viterbo’s help. The grapes, 50% Vermentino and 50% Verdicchio, thrive in the sedimentary clay soils around the Marciliano estate. Harvested in late September, the two varieties are crushed and vinified separately, then blended together to create an excellent wine of unparalleled value. Pair this wine with shellfish, velouté sauces, summer casseroles, and garden salads.

Rosato Umbria IGT

Vitiano Rosato is produced from 30% Sangiovese, 30% Merlot, 30% notes: Cabernet Sauvignon, and 10% Aleatico grapes, manually harvested at their optimal ripeness. After a brief period of maceration at a very cool temperature, the juice is fermented in stainless steel tanks to preserve its freshness and vibrant color. Enjoy with salads, grilled vegetables, grilled salmon or tuna, and alongside mussels marinara.

Vitiano / Umbria umbria

Red Blend Umbria IGP

A blend of equal parts Merlot, Cabernet Sauvignon and Sangiovese notes: grapes grown in the region of Umbria, Vitiano Rosso is vinified in stainless steel tanks and aged in Nevers barrels for four months before being bottled. Made in a way that adheres to Riccardo Cotarella’s philosophy of meticulous winemaking, the result is a delicious, youthful red at a terrific value. This versatile wine pairs well with a wide array of food, including thin crust pizza or pasta with tomato sauce, topped with fresh Parmigiano-Reggiano cheese.

Cabernet Sauvignon Umbria IGP

Vitiano Cabernet is the product of many years of intense research notes: fine-tuning the Cabernet Sauvignon grape, which thrives in the calcareous, sedimentary soils of Umbria. Yields are carefully 127 controlled and great care is taken to ensure peak ripeness of the fruit. A period of refinement in French barrique following fermentation allows the wine to settle and integrate. Pair Vitiano Cabernet with a variety of flavorful dishes. From grilled meats and burgers to hearty stews and pasta with ragù as well as pizza and traditional antipasti.

Vitiano / Umbria veneto

Located in the heart of the famous Prosecco territory between Conegliano and Valdobbiadene, Zardetto has been

a leader in sparkling wine for more than 40 years. Fabio Zardetto has invested countless resources in search

of quality, resulting in consistent technological improvements. Zardetto’s winemaking style is to emphasize the

different terroir of their vineyards in the Prosecco region, making Prosecco with strong character and personality.

Founder Pino Zardetto was one of the first winemakers pushing Prosecco outside Veneto in the 1970s. After

him, Fabio Zardetto began to export Prosecco Zardetto worldwide and reorganized the selection of vineyards to

reach the maximum quality. Today, his son, Filippo works closely with Fabio in the family winery. Both Fabio and

Filippo control the entire production process, starting from vineyard management and continuing until their

Prosecco reaches the consumer.

notes

128

Private Cuvée Brut Vino Spumante N/V

Fabio Zardetto has created his own personal Cuvée—a blend of notes: (the official name for the Prosecco grape), for long-lasting, expressive citrus notes; Chardonnay, for rich body and creamy texture; and Muscat, for fresh floral and grapey aromas. This fine Cuvée manages to be playful and refined at the same time—sure to please even the most discerning palates. Pairs perfectly with grilled fish, smoked trout, grilled vegetables, vegetarian salads and Asian cuisines, like spring rolls or chicken satay.

Zardetto / Veneto veneto

Prosecco Brut Treviso DOC N/V

Made from 100% Glera sourced from select vineyards around the notes: hills north east of Conegliano. The first fermentation takes place after a brief maceration, which enhances the typical citrus and tropical aromas of the Glera grapes. These intense, fruity aromas are preserved through the second fermentation, which takes place in large temperature-controlled stainless steel containers. Zesty and stylish, Zardetto Prosecco is the quintessential sparkling aperitif, and can be served alongside a wide array of foods.

Prosecco Brut Treviso DOC

For more than 40 years, the Zardetto family has been handcrafting notes: Prosecco near the historic town of Conegliano in Italy’s Veneto region. Seeking to honor the rich, beautiful land and preserve this 129 winemaking tradition for future generations, Fabio Zardetto has created this Prosecco using only carefully selected and certified organically grown grapes from the finest hilltop vineyards. This not only reflects Fabio’s commitment to quality but also his philosophy to work harmoniously with nature, maintain and restore the environment and create eco-friendly production techniques. With crisp, refreshing notes of white flowers, peaches, and herbs, this sparkling wine celebrates the achievements of Zardetto’s past and its hopes and aspirations for the future. *certified organic grapes

Zardetto / Veneto veneto

Vino Spumante Rosé N/V

After four decades of Prosecco experience, Fabio Zardetto decided notes: to delve deeper into the world of bubbles by producing this unconventional sparkler. His Rosé is made with 100% Raboso Veronese, which he chose for its impressive structure and great acidity, which makes it a sure fired crowd-pleaser. This sparkling wine is a perfect companion for pool parties and informal barbeques.

Zeta Conegliano Valdobbiadene Prosecco Superiore Dry DOCG

Produced in limited quantity, this vintage-dated sparkling wine notes: takes its name from the first letter of the Zardetto family name– ”Zeta” in Italian. Zeta is made from carefully hand-selected Glera grapes (formerly known as Prosecco) grown in a single vineyard 130 in the commune of S. Pietro di Feletto, one of the finest sites in the Conegliano Valdobbiadene zone. This is an exciting, complex sparkling wine with a personality–the delicious culmination of Zardetto’s relentless research into the area’s treasured grape varieties. This extremely versatile wine can be served as an aperitif and also pairs well with traditional desserts like pastries and fruit tarts or simply by itself after dinner.

Tre Venti Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano Brut DOCG

Tre Venti, Zardetto’s new limited edition single vineyard Prosecco, notes: is the result of Fabio Zardetto’s never-ending research into the Prosecco DOCG world. The hill of Ogliano, a village north of Conegliano, enjoys a southern exposure where the term “rive” refers to the most exposed (prized for ripening) part of the hill—much the same as “bricco,” “ronco,” and “poggio” are used in other regions in Italy. The soil is rich in young clay from its glacial beginnings and it gives this Prosecco hints of spice. Moreover, the source vineyard for Tre Venti (located on the eastern border of the DOCG) is chilled during summer nights by a complex system of three winds (tre venti) blowing from the east. This effect allows the fruit-driven aromas and the fresh acidity of this Prosecco to develop slowly but fully. Serve with first courses such as elegantly sauced crab dishes or rich and salty tempuras. This is a Prosecco of style and grace worthy of your best celebration.

Zardetto / Veneto veneto

Founded in 1960 by Sergio and Carla Zenato, the Zenato winery was originally based on the production of quality

wines from an indigenous varietal, Trebbiano di Lugana. Over time, the winery has been passed to Sergio and

Carla’s children, who have maintained and expanded upon this vision. Their daughter Nadia currently handles the

marketing and promotional activity for the company, while their son Alberto oversees all aspects of production,

from the growing of the vines to the completion of the bottling process. Zenato has also explored another

important area of Italian wine production—. It is here that they have dedicated endless efforts to the

improvement and success of Amarone production, a wine of noble attributes and prestige. Zenato has entered

into international markets and received the highest accolades from the wine industry’s leading experts, praise that

reflects the way in which the company operates on a daily basis. Today, Zenato continues to look to the future and

invest in development projects based in the areas of Valpolicella and Lugana. Today, the winery operates under

a philosophy and mission of Quality (from the vineyard to the bottle and consumer), Passion and Tradition,

respecting the roots of the territory and local culture.

notes 131

Pinot Grigio delle Venezie IGT

This Pinot Grigio is the perfect introduction to the variety. Delicately notes: scented and soft on the palate, this wine offers classic citrus and floral notes all in an elegant, refined style. A great choice for any occasion, but is ideal with hors d’oeuvres, vegetable soups, fresh garden salads and grilled sole or tilapia.

Lugana San Benedetto DOC

Made from 100% single-vineyard Trebbiano di Lugana harvested notes: from the San Benedetto parcel, on the south shore of Lake Garda. The grapes are fermented in temperature-controlled stainless steel and refined in tanks for six month before the wine is released. This wine matches a wide choice of food pairings with ease, making it a perfect by-the-glass choice.

Zenato / Veneto veneto

Lugana Riserva Sergio Zenato DOC

This is the flagship white of the Zenato family, made from 100% notes: Trebbiano di Lugana from the oldest vines of the Podere Massoni vineyard. Sergio Zenato Lugana Riserva is a testament to the family’s dedication to indigenous grape varieties. A sophisticated and unique offering, the wine receives special handling in French oak. Especially delightful with grilled fish.

Bardolino Chiaretto DOC

Chiaretto is the name afforded to rosé wines produced in Bardolino notes: on the shores of Lake Garda. The rosé is based on the same grapes as Bardolino red wines. During vinification, the juice is allowed to ddmacerate briefly on the skins, which releases a small amount of 132 pigment and aromatic compounds. This crucial step gives the the wine its characteristic fresh red fruit aromas. While it is perfect as an aperitif, this wine pairs well with hors d’oeuvres, first courses, and white meat.

Valpolicella Superiore DOC

Although the Superiore designation requires that the grapes that notes: go into this wine are harvested at a slightly higher sugar level than standard Valpolicella—thus producing a wine of potential higher alcohol—this Valpolicella is a soft, supple example of this classic wine. Made predominately from (80%), this wine displays the ripe black cherry flavors for which the grape is known. This wine is recommended with antipasti or roasted meats.

Cormi Merlot Corvina delle Venezie IGT

The name comes from blending the two varietal names, Corvina— notes: the signature red varietal of the Valpolicella region—and Merlot. In Veronese dialect, “Cormi” means “my heart,” a name that also reflects the Zenato family’s dedication to the Valpolicella region. It is a passion that is readily evident in the final wine. Ideally paired with Mediterranean cuisine and grilled or roasted pork, beef or lamb.

Zenato / Veneto veneto

Alanera Rosso Veronese IGT

Alanera translates as “black wing,” a reference to the crow, “corvo” in notes: Italian, and homage to the Valpolicella region’s treasured indigenous grape, “Corvina”. Alanera is a seductive wine that derives extra richness from an innovative variation on the traditional appassimento method practiced throughout the zone. 50% of all the grapes harvested to produce this wine are partially dried for 45-60 days. The classic Valpolicella varietals are dried in the main drying facility in Sant’ Ambrogio where the Zenato family dries their Amarone grapes, while the Merlot and Cabernet Sauvignon are dried at Zenato’s Santa Cristina winery. The highly concentrated juice from these partially dried grapes adds an unusually complex spectrum of aromas and flavors to the blend. 12 months in barrel round out the tannin structure in this eminently drinkable red. Pair Zenato’s Alanera with medium-aged cheeses, cured meats, meaty fish such as sea bass fillet with Extra Virgin Olive Oil, or with braised meats and stews. 133

Ripassa Valpolicella Superiore DOC

This wine is a blend of 85% Corvina, 10% Rondinella, and 5% Oseleta. notes: As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone’s lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color, increased extract, and more complex aromas. Ripassa is refined in tank for six months and then aged in French allier tonneaux for eighteen months. The wine spends an additional six months in bottle before it is released. Recommended with grilled meat dishes, Ripassa is excellent with rabbit casserole.

Cresasso Corvina Veronese IGT

Cresasso is named for the soil in which it is grown, which is full of small notes: stones: “sasso” translates as stone, and “cre” is the prefix of cretaceous. While the terrain was far from easy to cultivate, the native Corvina Veronese reaches optimal ripeness here. Cresasso is the product of many years of study and patience on the part of the Zenato family who sought to craft a wine that truly encapsulates the uniqueness of this special terroir. Ideal with rich cream based pasta with truffles, Italian sausage with broccoli rabe or roasted veal and pork.

Zenato / Veneto veneto

Amarone della Valpolicella Classico DOC

Zenato Amarone is a blend of the more traditionally used grapes, notes: Corvina and Rondinella, with a touch of both and Oseleta, two ancient grapes being revived in the region. Corvina is prized not only for its intense marasca cherry flavor, but its ability to stand up under the drying process. Used in small quantities, Rondinella also fares well in drying, and contributes dark color and an alluring floral note. Oseleta provides tannic structure and minerality while Croatina is introduced to add a certain youthful fruitiness. All this attention to detail pays off in a wine that is immediately approachable yet unmistakably age worthy. Pairs perfectly with hearty game stews, roasted meats and mature cheeses.

Amarone Classico Riserva Sergio Zenato DOC

134 Made from a very strict selection of Corvina and Rondinella grapes notes: from the Sant’ Ambrogio district. After aging for 36 months in large barrels, the wine is refined for several months in bottle. Ruby red in color, this Amarone Riserva offers dense and smoky aromas of dark cherry, raisin, chocolate, and tar. Framed by well integrated tannins and a spicy finish. This Riserva ensures quality by bearing Sergio Zenato’s signature.

Zenato / Veneto thewinebowgroup.com

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