FOOD

EMOTIONS

7 I M P O R T & E X P O R T

I M P O R T E R & D I S T R I B U T O R I T A L I A N P R O D U C T S S P E C I A L I S T ABOUT US 7 Import & Export is a company born from the desire to introduce into American market excellent quality Italian products . The founders of the company, were born into a family culturally competent in the field of wine and food with so much growth and development in such an environment has allowed them to increase the desire to introduce and make known to the American market the real Made in that differt those products from the rest of the world.

The company is always looking for new products in order to give a chance and provide the great variety of fine and foods that Italy produces in its beautiful regions. We believe, and most important we are motivated to import products with an excellent relationship between quality and price. The purpose of 7 Import & Export is just to be able to raise awareness of the great variety of the Italian territory and her beauty.

7 Import & Export is owned by Fondo Montebello SpA, a beautifiul Italian "acetaia" where authentic Balsamic Vinegar is produced since 1991.

WHY MIAMI? South Florida has become one of the most visited regions of the Unites States; the economically grow in the past 10 years has welcomed so many new residents from all over the world that were looking for quality products like in their own land. 7 Import & Export has dedicate the last decade building knowledge and passion for the Italian culture to all their clients. We are focused in the tradition and in the history of the company we represent. WINE PORTFOLIO MARCO BONFANTE Like flowers, trees and vines, the Bonfante family has its roots down into the land. They are set in the south of Piedmont and take sap from a long tradition of . Today Marco and Micaela carry on the family tradition of selecting and producing wines in Barolo, Nizza Monferrato, Gavi and the Roero area.

BARBERA D'ASTI ROERO ARNEIS RIVOI CASADONI ZONE OF ORIGIN Nizza Monferrato BOUQUET Intense, a wide range of VINIFICATION Traditional with considerable elegance with a floral hint fermentation on skins for 10 days and of lime, mint and apricot pumping over TASTE: Elegant, fresh and with a good MATURING 12 months in Slovenian character, its body is exalted by the barrels, followed by bottle refinement onset of noble oxidation.

MASSIMO RATTALINO BARBARESCO Rattalino dreamed of dedicating his life to 43 winemaking in the Piedmont region with its THE is thirteen years old and it is long oenologic tradition. Massimo embarked located in Barbaresco, at 250 metres above on an ambitious project: to produce wines sea level AGEING 1 year in tonneaux, from the Nebbiolo , an ancient varietal followed by 2 years in 30-hectolitre oak barrels, then 6 months in the bottle that lends itself to producing wines of the highest quality and prestige. MOSCATO D'ASTI TRANCHERO OSVALDO CASOT The Company is located in Mango, heart of the Organoleptic Characteristics Aromatic, best zone of production of Moscato d’Asti, 18 white peach, thorntree flowers, sage and Km from Alba, capital of the Langhe and 35 km rosmarine notes,intense, persistent and from Asti. The land’s extension is about 25Ha very long-lasting. In the mouth it is full (mostly hilly territory), mainly cultivated with and fat, enhancing the characteristics of Moscato. the soil, rich of organic substances.

PIEMONTE / WINE FIDORA In 1974 Guido Fidora, decided to convert the family estate into organic agriculture.At that time MONTE TABOR being organic was not a fashion and the word Grape Varieties 60%, “organic” itself was not even associated to CORVINONE 25%, agriculture as it is today.Today, Civranetta estate Complex, ripe red plum with hints of is one of the oldest examples of an organic- spices and dry fruits Taste dry, warm and cultivated environment in our coutry and the intense, with a vigorous character and a oldest one in the Veneto region. pleasantly clean finish.

TERRE DI RAI A fortress beyond the Piave, a cross road of important roman streets. Rai rise up on the green and fertile rural area, that spans from Conegliano to Oderzo, in the province ofTreviso. Covered by old espanse and centuries-old Majestic trees, the Rai Estates guards treasures time and mankind traces, which are the precious and striking proofof a thousand-year old culture.

PINOT GRIGIO PROSECCO DOC DELLE VENEZIE MILLESIMATO EXTRA DRY Bouquet Intense, wide, complex, with It reminds of acacia flowers, of good floral notes of eglantine andorange intensity with particular notes of apple, blossom, with a sensation of tropical lemon and grapefruit. fruit, citrus and apricot. Very good Good structure, soft with emerging fruity aftertaste correspondence, ending in a notes; balanced and full-bodied, it is persistent and soft note of citrus, peach pleasant and harmonious on the palate. and apricot.

SAUVIGNON IGT TREVENEZIE Aromatic, complex, delicate, with clear notes of grapefruit, rose, pineapple, yellow pepper, tomato leaves and woods. Intense, voluminous, good fat structure, balanced with good acidity. complex and intense varietal notes; the aftertaste is long and persistent.

VENETO / WINE FRIULI VENEZIA GIULIA CA' DEL BORGO The is situated at the centre of the company’s vineyards, and has been built with the best and most advanced technology in order to guarantee both safety and extremely high hygienic standards. In order to achieve the most appropriate of the red grapes three different kinds of temperature-controlled vinification are used according to the quality and maturity of fruit at . CABERNET IGT TREVENEZIE IGT TREVENEZIE 50%, Cabernet Chardonnay 100% Franc 50% At nose har a really fresh flavor with Herbaceous aroma typical of the hints of apple and vanilla grapePalate: Fresh and herbaceous, it’s Harmonious wine, with a high persistent in the palate. aromaticity. Also freshness is typical of Serving Suggestions: game, roast meat, the variety. cheeses

MERLOT IGT TREVENEZIE 100% Young wine, fruity with elegant scents At nose has a fresh flavor, soft and fruity, balanced with the significant presence of tannins typical of the grape. It’s persistent and pleasing to the palate.

PENINSOLA Peninsola is a brand of leading Italian wines made from the best grapes. Wine is created from the attentive and refined cultivation of vines with the best technologies and cultivation methods, all while focusing on the environment. The company philosophy is seen in the passion in their work, which takes place in full harmony with nature. This is how they are able to provide a product that offers your palate an unforgettable experience.

FRIULI VENEZIA GIULIA / WINE PROSECCO BRUT ROSÉ DOC MILLESIMATO BRUT The nose is delicate, with hints of white The nose is conquered by the delicacy of flowers, with a prevalence of acacia; the scent of rose. The bouquet the mineral notes blend with the embraces the elegant scents of wild bouquet that exalt peach and unripe strawberry and the fresh notes of apple. Fresh on the palate, it is rightly raspberry. sapid and persistent.

PROSECCO DOC ROSÉ DOSAGE ZERO DOSAGE ZERO The bouquet is harmonious and allows The nose is enveloped by a sensation of you to discover the delicacy and depth purity that brings back to minerality, of this . enriched by aromas of the forest. The mineral note reminiscent of wet The particular bouquet of strawberries flint coordinates the aroma of wisteria and red berries emerge from the acacia and white flesh fruit. bouquet without forgetting the varietal The evolutionary process of Zero wine component. The palate recognizes Dosage leads the wine to communicate the structure and immediately the true its identity: it is dry and at the same time identity of a zero dosage that enhances enveloping in the mouth, thanks to the all the aromatic components of Rosé finely elaborated perlage. Spumante.

DOSAGE ZERO: Dosage refers to the amount of sugar liquor or sweet wine liquor added prior to the bottle being corked.Brut nature, the official term (technically 0-3g/L of sugar), No extra sugar or sweet wine liquor is added but there may be some residual, which is ‘natural’.

BRUT PENINSOLA White grapes suitable for sparkling wine, in particular and Garganega Color: bright straw yellow. Fine and persistent perlage. At nose is harmonious, fragrant with pleasant fruity notes of apple, floral hints of white flowers. Full and fresh flavor, slightly acidic and fruity. In mouth is dry with a pleasant final note of almond. FRIULI VENEZIA GIULIA / WINE VALPNAERA Valpanera, with the help of the Friuli Venezia Giulia region, has decided to dedicate its resources to the production of the Refosco dal Peduncolo Rosso. This ancient vine, whichoriginated in the Friuli Venezia Giulia region, has found the perfect environment for its development in their land.

REFOSCO PREFOSCO DPR DAL PEDUNCOLO ROSSO SUPERIORE COLOUR: Intense ruby red with violet Fermentation in stainless steel tanks, reflections. followed by a refinement n French oak BOUQUET: Fruity, with elegant scents of barriques and large barrels for 12 blackberry, raspberry and brushwood. months and in bottles for 6 months. PALATE: Mirrors the bouquet, with a Intense and vivid red. To the nose scents fresh fruitiness well balanced by the of blackberry and raspberry. The taste is significant presence of tannins typical of herbaceous with hints of ripe red fruits this grape variety. and plum; its bitterish edge improves to a smoother taste with the age.

ATRUM ALBUM IGT TREVENEZIE IGT TREVENEZIE Refosco dal peduncolo rosso, Cabernet Malvasia, Chardonnay, . Sauvignon, Merlot Cold maceration followed by a Fermentation in stainless steel tanks, fermentation in stainless steel tanks. followed by 'ripasso' over the pomace of Straw yellow colour with greenish hues. the semi-dried Refosco. After the Intense and elegant to the nose with , it refines about tropical fruit and citric aromas. The 10 months in large oak barrels. Rich and palate is full bodied, mineral, with a intense nose with vibrant and spicy lingering fruity finish. flavours, fresh red and black fruity.

SAUVIGNON DOC FRIULI 100% Sauvignon Cold maceration followed by a fermentation in stainless steel tanks. Straw yellow colour. Its refined and aromatic nose recalls scents of tonato leaves, sage, yellow pepper and ripe peach. The palate shows good structure, fine saltiness and freshness.

FRIULI VENEZIA GIULIA / WINE EMILIA ROMAGNA CA' DEI MONACI Grapes cultivated in the best suited area in the mid-north belt of the province of Modena (Region of Emilia Romagna, central Italy). Central area of the Apennines in the Region of Emilia-Romagna, a mix of flat lands, foothills and hills, adequately ventilated and with a good exposure. Distinguished by a great variety of soil compositions: alluvial in the flat lands, medium soil in the hilly areas, mainly calcareous-clayey in the higher hills. LAMBRUSCO DOC AMABILE Lambrusco Grasparossa, Salamino, Sorbara, Marani, Maestri, Montericco, Oliva e a foglia frastagliata. Pleasant bouquet, with pronounced floral and fruity notes, of viola and fresh red fruits, delicate and fragrant. Delicate flavour, with a slightly aromatic smooth aftertaste, silky at the palate.

TOSCANA PIETRO BECONCINI The history of the winery began well before Leonardo Beconcini was born, in the early 1950s to be exact. That was when the grandfather of Leonardo was successfully purchasing the lands that he, along with his family, had already been working for some time, but as a sharecropper on the estate of the Marchesi Ridolfi family.

CHIANTI CHIANTI ANTICHE VIE RISERVA (70%) Colorino, Canaiolo, Sangiovese (85%) Canaiolo (15%) Malvasia nera (30%) MATURATION: 18 months in Slavonian Rich and heady, redolent of violets and Oak, 8 months in glass ripe dark cherry NOSE: Rich, showing berry fruit and PALATE rounded, with firm body, tangy subtle vanilla acidity, and lingering finish. PALATE: lovely velvety texture, supported by expressive tannins

EMILIA ROMAGNA - TOSCANA / WINE RECISO VIGNA ALLE NICCHIE SANGIOVESE Vinification: In temperature-controlled Vinification: In temperature- controlled glass-lined cement vats, with three glass-lined cement vats, with six weeks’ weeks’ maceration on the skins. maceration on the skins.Maturation: 20 Maturation: 18 months in French and months in French barriques (70%) and Slovenian oak. Ageing: 1 year in glass. American barriques (30%) Ageing: 24 Complex, livey aromas of wild berry fruit, months in glass. Nose : flowers and fruits particularly blackberry, enriched with at the same time in perfect fusion nuances of tanned leather, barley, and around the fifth year of age with tertiary roasted coffee Palate: dry and lean, with perfumes deriving from ageing: liquorice, pronounced but silky tannins; the finish coffee, cocoa, leather, and cream notes develops a classically bitterish note Palate: creamy, supple, really well suggesting dark chocolate, a drinkable for the presence of silky and characteristic encouraged by our clayey elegant tannins. Sweet tannins only at soil. the sixth or seventh year Long but not intrusive finish.

PENINSOLA The company have a capacity of over 18,000 hectoliters of wine with the possibility of processing different products with great precision and speed. The potential of the company is over 2,500,000 bottles per year, in the various formats and ensured by a modern and rational bottling line.

CHIANTI CHIANTI DOCG DOCG RISERVA Sangiovese 80% Canaiolo 20%. 100% Sangiovese. Color: Ruby red bright and brilliant . Color: Intense ruby red. Bouquet: Intensely with hints of fresh Bouquet: Intense, spicy and excellently in fruit. harmony with red fruits. Taste: Harmonious, round and very Taste: Round and very elegant, elegant. harmonious and deep. Food pairings: Roasts, braised meats, Food matches: Roasts, grilled, braised white and red meats. red meats.

TOSCANA / WINE ABRUZZO CIAVOLICH The Ciavolichs were wool merchants who, in 1500, arrived in Miglianico and where, in 1853, the family constructed their first , which is one of today’s most ancient winemaking buildings in Abruzzo.Their vineyards spread over the entire surrounding hillside, and life revolved around the harvest and the subsequent wine production.

ANCILLA DIVUS MONTEPULCIANO Sangiovese 80% Canaiolo 20%. The wine ages in stainless steel vats, the Color: Ruby red bright and brilliant . aging process continues once the wine is Bouquet: Intensely with hints of fresh transferred to 20 hl barrels for about fruit. one more year. Some notes: intense Taste: Harmonious, round and very ruby red colour. Elegants hints of red elegant. fruit jam, liquorice and black pepper. Food pairings: Roasts, braised meats, Goes well with grilled lamb and sliced white and red meats. beef.

ANTRUM MONTEPULCIANO The wine ages into barriques for about 4 years. Some notes: deep ruby red colour.An austere and complex wine. It’s gruff and peasant nature issoftened by lengthy ageing in stressed wood which gives it depthand renders it three-dimensional. Cherry liqueur notes. It needsoxygenation as soon as it is opened. It goes well with roast meat,game and mature cheeses. It comes across as a bit of a poser.

ABRUZZO / WINE FOOD PORTFOLIO VINEGARS FONDO MONTEBELLO Fondo Montebello was founded in 1991 and it is located in Emilia Romagna,Maranello, Modena.The company has been the first to formulate high density Balsamic vinegar of Modena, and thr passion for Balsamic Vinegar has been transferred over two family generations. Today Fondo Montebello is a medium and modern company with a production process which is FSSC 22000 Certified that consistently wins the trust and appreciation of tough markets as Europe, China and the United States of America thanks to the effort and resources we put in making a top quality Balsamic Vinegar FM02 BALSAMIC VINEGAR OF MODENA Total Acidity: min 6,0 g/100ml Total Sulfur Dioxide (SO2): max 80 mg/l Specific gravity at 20°C: min 1,340 g/ml Reducing sugar: min g/l 120 Dense and brilliant color, dark brown it possesses a remarkable density and sciruplike sensation.Its pregiabile aromatic flavour gives to this balsamic vinegar of Modena IGP, an exceptional product for its ductility, it can adapt to a wide variety of uses. The most successful marriage is perhaps the one with the Parmigiano Reggiano DOP, related to the world are the Emilian Tortellini enhancing the flavor enhancing them with a gentle touch, it blends perfectly with all red meats, game or a good fish. On fruit and sweets spoon surprise, refined and intense.

FM03 ORGANIC BALSAMIC VINEGAR OF MODENA Total Acidity: min 6,0 g/100ml Total Sulfur Dioxide (SO2): max 80 mg/l Specific gravity at 20°C: min 1,340 g/ml Reducing sugar: min g/l 120 Dark brown also this material has a density of medium syrupy.It differs from other vinegars in our range because it’s Organic Balsamic Vinegar of Modena, produced respecting the environment and with grapes from organic farming.Its use is diverse and it can be used to complete pasta dishes, enrich the flavor of meat and enhance the taste of the salad less rich.

VINEGARS / FOOD FM04 ITALY BALSAMIC VINEGAR OF MODENA Total Acidity: min 6,0 g/100ml Total Sulfur Dioxide (SO2): max 80 mg/l Specific gravity at 20°C: min 1,315 g/ml Reducing sugar: min g/l 120 Load color, bright, dark brown owns a medium scirup-like density. Strong and sweet and sour flavour this balsamic vinegar of Modena IGP is a versatile product that can have a wide variety of uses.It is recommended during the cooking of meats, to accompany boiled or grilled meats or vegetables.Ingredients: Cooked grape must, wine vinegar. 100% Natur

ASR "Antichi Solai Riserva" ORGANIC BALSAMIC VINEGAR OF MODENA Total Acidity: min 6,0 g/100ml Total Sulfur Dioxide (SO2): max 80 mg/l Specific gravity at 20°C: min 1,25 g/ml Reducing sugar: min g/l 120 Delicate sour flavour with sweet aftertaste, it can be used for cooked dishes to serve hot where it can fully reveal its fullness and fragrance. Ideal for dressing fresh salads of all kinds.

GLAZE WITH BALSAMIC VINEGAR OF MODENA Total Acidity: min 3,0 g/100ml Look: viscous, limpid Total Sulfur Dioxide (SO2): max 200 mg/l Smell: characteristic, persistent, Specific gravity at 20°C: min 1,230 g/ml pleasantly acetic Reducing sugar: min g/l 120 Colour: deep brown FORMAT: Bottles of 250ml, 500ml Taste: balanced bitter-sweet, pleasant and characteristic

BALSAMELLO CREAM WITH BALSAMIC VINEGAR OF MODENA Made with 39% of Balsamic Vinegar of Modena. Sweet taste, ideal to be used in every dish. FORMAT: Bottles of 250ml

VINEGARS / FOOD SAN FRANCESCO BALSAMIC VINEGAR OF MODENA Total Acidity: min 6,0 g/100ml Total Sulfur Dioxide (SO2): max 80mg/l Specific gravity at 20°C: min 1,065 g/ml Reducing sugar: min g/l 120 Look: viscous, limpid Smell: characteristic, persistent, pleasantly acetic Colour: deep brown Taste: balanced bitter-sweet, pleasant and characteristic FORMAT: 500ml, 5LT

WHITE CONDIMENT AGED Total Acidity: min 3 g/100ml Total Sulfur Dioxide (SO2): max 100 mg/l Specific gravity at 20°C: min 1,21 g/l Reducing sugar: min g/l 120 Look: limpid and brilliant Smell: characteristic, persistent, pleasantly acetic Colour: ambered white Taste: balanced bitter-sweet, pleasant and characteristic FORMAT: 250ml, 5LT

VINEGARS / FOOD OILS BACCHI The olive oil producer Bacchi draws on the rich oil-making experience of its partners, handed down for three generations. Their olive groves spread over extensive 40 hectares. The hilly terrain of the plantations increases sun expose and thus enhances the organoleptic characteristics of our oil.

CERASUOLA EXTRA VIRGIN OLIVE OIL VARIETY: Cerasuola 100% PRODUCTION AREA: Western Sicily, Partinico COLLECTION METHOD: Handpicking COLLECTION PERIOD: October - November EXTRACTION METHOD: Continuous cold cycle, within 24 hours of collection APPEARANCE: High-density oil of an intense green colour AROMA: Intensely fruity, with hints of green tomato and almond FLAVOUR: Pasty, with a bitter afternote and persistent spiciness FORMAT: Bottles of 0,25 /0,50ml PANORMUS EXTRA VIRGIN OLIVE OIL VARIETY: Cerasuola e Nocellara del Belice PRODUCTION AREA: Western Sicily, Partinico – Castelvetrano – Alcamo - Monreale COLLECTION METHOD: Handpicking, mechanical picking COLLECTION PERIOD: October - November EXTRACTION METHOD: Continuous cold cycle, pressing within 24 hours of collection APPEARANCE: Bright green with yellow highlights AROMA:Fruity, medium density with a delicate aroma of freshly harvested tomato FLAVOUR: Full-bodied, with a bitter and balanced spicy notesF FORMAT: Bottles of 1 Lt

OILS / FOOD CLASSICO SICILIANO EXTRA VIRGIN OLIVE OIL VARIETY: Cerasuola, Nocellara del Belice e Biancolilla PRODUCTION AREA: Western Sicily, Partinico – Castelvetrano – Alcamo - Monreale COLLECTION METHOD: Handpicking, mechanical picking COLLECTION PERIOD: October - November EXTRACTION METHOD:Continuous cold cycle, pressing within 24 hours of collection APPEARANCE: Bright green with yellow highlights AROMA: Fruity, medium density with a delicate aroma of freshly harvested tomato FLAVOUR: Full-bodied, with a bitter and balanced spicy notes FORMAT: Bottles of 1 Lt, Tin of 5 Lt

It takes experience to understand when the olives have reached the most suitable ripeness. If collected a the right time, the resulting oil will be of a noticeably higher quality, distinguished by outstanding organoleptic characteristics. Olives generally mature between October and November and the harvest follows at the precise time when the colour of the outer skin turns from green to purplish. Handpicking (stripping) harvesting technique allows to select the best fruit and preserve their integrity.To get a good oil the olives must be pressed within 24 hours after they have been picked. Another fundamental aspect for an excellent-quality oil is to closely supervise all stages of olives processing. The olive oil extraction operation can be divided into three main stages: pressing, kneading and extraction. Pressing is the process of mechanical crushing of the olives, which is necessary to break the pulp. In the kneading step, the olive pulp and olive pits are stirred to reduce their volume and to separate the vegetation water from the oil. Finally, the extraction is carried out with the continuous centrifugation method. Thanks to the efficient and innovative machinery, following these 3 steps they obtain fresh, high-quality olive oil.

OILS / FOOD 7 IMPORT & EXPORT 1835 NW 112TH AVE #162, 33172 MIAMI, FL ph. 305-224-0488 | [email protected] | www.7importexportwine.com