Castello di Montepo’JACOPO BIONDI SANTI

Toscana, Scansano

THE WINERY:

Jacopo Biondi Santi, the latest generation of family who invented Brunello, has purchased in the 90s the estate of Castle Montepò, located in the Maremma of Grosseto in the south and far from Montalcino, to pursue his personal project: producing wines closer to the needs market without conflict with the image of Brunello di Montalcino, to which his name is closely linked.

From the harvest of 1991, Jacopo Biondi Santi produced the Sassoalloro, obtained by the same Brunello grapes but vinified in an innovative way, to create a wine of immediate readiness without lose the characteristic longevity of great wines Tuscan.

Other vintages have followed the first-born, as Schidione, the first vintage in 1993, assembly of great power among the grapes Sangiovese, Cabernet Sauvignon and Merlot. The composition of the soil, the variety of microclimates and the proximity of the sea-keeping makes it suitable for production of wines of the highest level, fully expressive of the great potential of wine Maremma

Jacopo Biondi Santi is one of the Founding Members of the Committee “Grandi Cru d'Italia”, which contains the most important wine producers in Italy.

Oenologist: Luca MartelliHectares planted: 50

Castello di Montepo’JACOPO BIONDI SANTI

Toscana, Scansano

MORELLINO DI SCANSANO DOCG

Morellino di Scansano is a wine with a very rounded character, pleasant in the mouth, leaves an aftertaste unmatched. In the taste you can meet the traditions of this spectacular land that has given so much and is giving even more. A sensation of pleasure that endures over time.

TECHNICAL SHEETDesignation: Morellino di Scansano DOCGGrape varieties: Sangiovese 85%, Cabernet Franc 15%Vinification: fermentation in temperature controlled stainlesssteel tanksAgeing: 4 months in stainless steel and 8 months in barriquesof forests TroncaisAlcohol: 14%Colour: ruby red colorBouquet: intense, pleasant and elegantTaste: dry, austere and warmPairings: roasts, game and medium aged cheeses.Serving temperature: 18-20 ° c

LAST APPRECIATIONSWine Spectator: 90/100

PiandaccoliGIANCARLO BRUNI

Toscana, Firenze

THE WINERY

The Piandaccoli winery is located on the sweet hills east of Florence, constantly caressed by a gentle breeze coming from west and suddenly interrupted by the so-called “borri”, deep vertical rifts that mitigate peak temperatures on summertime.

A unique terroir, an extraordinary microclimate. The place where the autochthonous vines, considered lost in memories, may back to shine with new life and highlight the sky of the great wines of Tuscany. With the aim of being soon counted among the best wines in Italy.

A pioneer in the name of tradition. A company deeply rooted in Tuscany and inspired from Tuscany. A company that wants to represent, today, the old new wind of the Renaissance. In the working philosophy, in the excellence of the result, in the absolute respect for Nature and the consumer.

Oenologist: Attilio PagliAgronomist: Alessandro ArretiniHectares planted: 20

PiandaccoliGIANCARLO BRUNI

Toscana, Firenze

CHIANTI COSMUS DOCG

The vineyards lie near to deep and fresh ravines which are the result of extraordinary geological formations, and produce Sangiovese grapes that are absolutely perfect for the production of this clear ruby red wine with a distinctive taste. The initial aroma is rich in cherries, black pepper and nutmeg and develops into delicate boise’ notes given by the aging in our French barrels. A delicate structure and soft tannins make this wine original, with a well-balanced perception of the alcohol content and a remarkable persistent aroma.

TECHNICAL SHEETGrape varieties:100% SangioveseAgeing:Refinement in 55 Hl barrels and casks: 6 monthsRefinement – In bottles: 3 monthsAlcohol: 13.5% Vol

Fattoi OfelioLEONARDO FATTOI

Toscana, Montalcino

THE WINERY

A life and a passion devoted to agriculture. A life that has its roots in a strong and generous territory, the territory of Montalcino.

A life that the Fattoi family has always dedicated with absolute self-denial, enthusiasm and professionalism, to the production of wine and olive oil that have made Montalcinofamous world-wide.

The products of this territory achieve notable organoleptic qualities which are of extremely high importance to the end product.

The Azienda Fattoi is found in the southern area of the Comune of Montalcino, in one of its most scenic valleys and at the junction of the Ombrone and Orcia rivers.

The family manages every aspect of production with great enthusiasm from the soil to the cellar, an emotional place to visit, where Leonardo will welcome you and invite you to taste their products.

Oenologist: Pietro RivellaAgronomist: Leonardo and Lamberto FattoiHectares planted: 9,5

Fattoi OfelioLEONARDO FATTOI

Toscana, Montalcino

BRUNELLO DI MONTALCINO DOCG

TECHNICAL SHEETProduction zone: MontalcinoGrape Varieties: 100% SangioveseVineyards facing and altitude: South / 350 metres above sea levelVinification: In steel tanks of 100 hl; 18 days of maceration at the controlled temperature of 25° - 28° C.Ageing: 4 years total, 2 in oak casks and tonneauxBottle ageing: 4 months at least

Organoleptic characteristics:Colour: The wine is visibly limpid, brilliant, an intense ruby red color, with reflections of garnet.Bouquet: intense, persistent, full and ethereal, revealing the aromas of spices, forest floor, small red fruit and rich perfumed roses.The taste: The wine is elegant, harmonious, with long aromatic persistence, balanced tannins and well rounded, with a dry and persistent finish.Serving Temperature:18° C. It is advisable to uncork the bottle at least 2 — 3 hours before serving. The wine benefits from being decantered in order to aerate the wine. Serve in crystal balloon glasses.

LAST APPRECIATIONSWine Spectator: 94/100Wine Advocate - Robert Parker 90/100

Tenuta la PalazzaENRICO DREI DONA’

Emilia Romagna, Predappio

THE WINERY

The Drei Donà Estate is nestled in the rolling Romagna hills. Since the beginning of the 20th century, the property has belonged to the Drei Donà counts.

Most of the 23 hectares of vineyards are planted with Sangiovese grapes, which were indigenous to the property. These old vines have been studied, selected and propagated to maintain La Palazza's original clones.

The philosophy is extremely strict: the wines produced are the result of exacting standards first in the vineyard, and then in the cellar. In this way, we start with the highest quality grapes, and ferment and age them in our modern cellars to produce a wine that is a true expression of the Massa di Vecchiazzano Romagnan "terroir".

Tenuta la Palazza is universally recognized as a reference for Sangiovese, which finds its most typical expression here.

Drei Dona Società Agricola is part of the Committee “GrandiCru d'Italia”, which contains the most important wine producers in Italy.

AIS (Italian Sommelier Association) said about Drei Donà: “They have changed the world’s image of Romagna.” and nominated Drei Donà for the 2009 Oscar del Vino as best Winery in Italy.On 2012, 2013, 2014 Drei Donà is one of the TOP 100 Italian Producers according to Wine Spectator

Oenologist: Marco Barnabei, Monia RavagliAgronomist: Monia RavagliHectares planted: 27

Tenuta la PalazzaENRICO DREI DONA’

Emilia Romagna, Predappio

PRUNO SANGIOVESE SUPERIORE RISERVA DOC

Pruno is Drei Donà’s ‘rst wine’. It comes from the strictest selection of 100% Sangiovese, from our best vineyards. It is bottled unltered so the great terroir of Predappio can reach itshighest expression.Pruno is an important wine of great character, made for important occasions.

TECHNICAL SHEETGrape variety: 100% SangioveseSoil: clay and silt with a calcareous vein at a depth of 1 meter. Vineyaryd size: 2.9 hectares (7.2 acres)Average yield per hectare: 58 ql\ha, 36 hl\ha (5.8 tons of grapes per hectare producing 3,100 lt.)Harvest: by hand (3rd week of September) selecting the best grapes.Winemaking: fermentation at a controlled temperature between 28 and 30°C in stainless steel tanks for approximately 12 to 18 days, pumping over several times a day. Malo-lactic fermentation in stainless steel tanks.Aging: : the 'Pruno' selection is entirely aged in French oak casks (350 lt) and barrels (225 lt) from the Allier and Tronçais for 15 -18 months depending on the vintage. Aged in bottles for another 8-10 months before release.Aging potential: 20 years or more.

LAST APPRECIATIONSDaniel Thomases- I Vini di Veronelli-Guida Oro 2013: Super 3StarsDuemilaVini AIS Romagna‘13: “Stella dell'eccellenza” for the best of the RegionWine Review Online-Michael Franz: 93/100Supreme Italian Wine for Carlo CambiGilbert&Gaillard: GOLD MedalTOP 100 of WINE SPECTATOR for Operawine

GagliardoGIANNI GAGLIARDOPiemonte, La Morra

THE WINERY

In La Morra, in front of a breathtaking panorama, is located the winery "Gianni Gagliardo," a company founded formally in 1973 by the encounter between Gianni Gagliardo from the Roero and Paolo Colla from the Langhe, his father in law and winemaker of old family tradition.Since 1986, the turning point with the brand Gianni Gagliardo. It planted the first vineyard specializing grape Favorita, drawing wood from the collection ampelographyUniversity of Turin and began the slow and steady expansion of the vineyards in Barolo, through the acquisition of small particles in some of the best locations in La Morra, Barolo , Serralunga and Monforte d'Alba.Today the vineyards of Nebbiolo are eleven and contribute to making the company one of the specialists in the cultivation of this variety. Balance and respect for nature are the key words chosen by Stefano, Paolo and Alberto, sons of Gianni, who have decided to follow in the footsteps of his father, giving new impetus to the company.Within a few years the winery also has expanded with the construction of new premises entirely underground, in order to minimize the environmental impact. Pride of the company are the Nebbiolo, which start from the Roero and cross entirely the area of Barolo.Now Gianni take care of institutional initiatives through important associations of producers which follow in first person like "Made in Piedmont" and the prestigious "Accademia del Barolo." Is a citizen of the world with deep roots in the land of Barolo.

Oenologist: Daniele Benevello, Stefano GagliardoAgronomist: Alberto Gagliardo, Federico CurtazHectares planted: 28

GagliardoGIANNI GAGLIARDOPiemonte, La Morra

BAROLO GIANNI GAGLIARDO DOCG

TECHNICAL SHEET

Grape varieties: 100% nebbioloHarvest: OctoberVineyards: La Morra, Monforte and BaroloMaceration: 7-12 days depending on the vineyardsMLF: 10 days approximatelyAgeing Wood: 6 months in barrique, to follow big barrelBottle ageing: 1 yearAgeing length: 24 months

LAST APPRECIATIONS

Barolo 2009: 92/100 Wine Spectator, 91/100 Robert Parker,

92/100 James Suckling, 90 Highly Recommended Decanter,

4/5 DuemilaVini Bibenda, 90/100 I Vini di Veronelli

Barolo 2008: 90/100 Wine Spectator, 93/100 Wine

Enthusiast, 92/100 James Suckling, DWWA Bronde Medal

Decanter, 90/100 I Vini di Veronelli, 4/5 I Vini d’Italia (Le

guide dell’Espresso), 4/4 Vini Buoni d’Italia

VenturiniMASSIMINO VENTURINI

Veneto, Valpolicella

THE WINERY

The company is run by the Venturini family: father Massimino with children Daniele, Mirco and Giuseppina. Using only their own grapes: 70% Corvina Veronese, 20% Rondinella, 10% Molinara, the Venturins make high quality Valpolicella wines certified “Denominazione di OrigineControllata”: Amarone, Recioto, Valpolicella Classico and Classico Superiore. Careful selection of the grapes and vineyards has meant that the Venturinis have produced several “cru” wines that take their name from the estete on which they were made: "Campomasua", “Semonte Alto”, “Le Brugnine” and “Il Castelliere”. It was established in 1963 to exploit the experience and love for the hand of at least three generations. The company owns roughly 12 hectares which it uses for growing wine grapes. The land runs over hills in the heart of Valpolicella Classica at an average height of 250 m above sea level. The vines face south-west on terraces held up by stone walls called “marogne” and are supported by “simple” and “double” pergolas.

Oenologist: Daniele VenturiniAgronomist: Mirco VenturiniHectares planted: 12

VenturiniMASSIMINO VENTURINI

Veneto, Valpolicella

AMARONE CLASSICO CRU CAMPOMASUA DOCG

Campomasua Amarone is the result of a selection process from a particularly suitable vineyard with ideal exposure and positioning, which make it one of the most interesting wines in our range. It is only produced in exceptional vintages;

TECHNICAL SHEET

Grape varieties: Corvina Veronese 70% - Rondinella 20-25% -Molinara 5-10% ALC. 16,5 % VOL.Production area: Situated in the hilly area of ValpolicellaClassica: Monte Masua. Type of soil: very light limestone rich in fossils. Production technique: The finest bunches are selected and arranged on hurdles or trays in special rooms, which must be dry and well ventilated, until February. During this time, they lose about 40% of their weight. Vinification: In the end February. Pressing: traditional, keeping the grapes in bunches. Fermentation temperature between 0/20°C. Duration of maceration 45 days. Daily remontage. Transfer to oak barrels immediately after drawing wine from vats. Maturing in oak barrels and tonneaux for 36 months. Maturing in bottles for about 12 months.

LAST APPRECIATIONSThe Wine Advocate – Robert Parker: 91/100I Vini di Veronelli – Guida Oro: 91/100

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