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HARMONIUM CAMELOT RIBECA L’ECRÙ

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HARMONIUM

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY Nero d’AvolaVINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Calcareous - slimyEXPOSURE North-East (Ferla’s Cru ), South (Beccaccia’s Cru) South-East (Lepre’s Cru) at 300mt above sea levelTRAINING SYSTEM Cordon trained, spur prunedVINES PER HECTARE (EA) 5.000/5.500YIELD (KG. PER HECTARE) 6.300 kgHARVEST PERIOD Hand picking-from the first to the third week of September according to the Cru maturationFERMENTATION TEMPERATURE 24°-26°CPERIOD OF FERMENTATION 14 daysVINIFICATION METHOD The vinification carried out in controlled-temperature steel tanks in accordance to the red wines tradition. The malolactic fermentation is carried out. MATURATION 12 months in French and American durmast barriquesMATURATION BOTTLE 6 monthsALCOHOL 14.80 % vol. | PH 3.69 (average) | TOTAL ACIDITY 5.08 g/l (average)1TH YEAR PRODUCTION Vintage year 1997VINTAGE PRODUCTION 80.000 bottlesFORMATS 75 cl,1.5 L and 3 LSERVING TEMPERATURE 18°CRECCOMENDED GLASS Wide rounded balloon glass for fine wines

TASTING NOTESColor: deep dark ruby red with purplish hues.Nose: marvelous scents of cherry, prunes, mulberries, blackberries and blackcurrants stand out followed by a duet with fine hints of rhubarb, cinchona, pepper, tobacco, nutmeg and dark chocolate entwined with nuances of minerals and undergrowth.Palate: power, elegance, lively tannins, matchless softness, freshness, all blended into a balanced and harmonious whole that overwhelms the palate seducing with its limpidity and extraordinary persistence and polish typical of a great wine.Characteristics: it is blessed with the fortunate fate of the best, of those who win awards and prizes and who others often try to vainly copy; it is a due tribute of love and respect for Nero d’Avola, Sicily’s greatest red grape, which achieves its climax in this interpretation.

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1907

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CAMELOT

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY Cabernet Sauvignon and MerlotVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Calcareous - clayeyEXPOSURE The vineyards have south/south-westerly exposure (235 metres. above sea level)TRAINING SYSTEM Cordon trained, spur prunedVINES PER HECTARE (EA) 5.500/6.000YIELD (KG. PER HECTARE) 5.500/5.800 kgHARVEST PERIOD Hand-picking - Merlot in the 1st week of September; Cabernet Sauvignon in the 2nd oneFERMENTATION TEMPERATURE 25°-27°CPERIOD OF FERMENTATION 10-12 daysVINIFICATION METHOD The vinification carried out at controlled-temperature in stainless steel tanks in accordance to red wines tradition. The malolactic fermentation is carried out MATURATION The wine is matured for nine months in French durmast barriquesMATURATION BOTTLE 6 monthsALCOHOL 14.60 % vol. | PH 3.70 (average) | TOTAL ACIDITY 5.70 g/l (average)1TH YEAR PRODUCTION Vintage year 1997VINTAGE PRODUCTION 25.000 bottlesFORMATS 75 cl,1.5 L and 3 LSERVING TEMPERATURE 18°CRECCOMENDED GLASS For fine red wines, wide and tapered rim

TASTING NOTESColor: bright and lively garnet red.Nose: full and complex bouquet that opens with extremely fine fruity hints of blueberries, raspberries and wild strawberries that make way to delicious hints of cherries and black cherry jam, cinnamon, cocoa, eucalyptus, mint and herbs of the Mediterranean maquis.Palate: mouthfilling and soft, with great taste profile, thanks to marvelous and intact fruit, masterfully balanced with the lively fresh and dynamic acidity and lavish refined tannins.Characteristics: for some time it has become a “cult” wine; an extraordinary Sicilian interpretation of the famous Bordeaux blend; rich,juicy, exciting, trepidant, compelling and noble like the marvelous and timeless legend it takes inspiration from.

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1907

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RIBECA

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY PerriconeVINEYARD LOCATION Trapani countryside – Pianoro Cuddìa EstateSOIL COMPOSITION Calcareous - clayeyEXPOSURE The vineyards have south/south-westerly exposure (200 meters above sea level)TRAINING SYSTEM Cordon trained, GuyotVINES PER HECTARE (EA) 5.000/6.000YIELD (KG. PER HECTARE) 6.400/6.700 kgHARVEST PERIOD Hand-picking - 3rd week of September and 1st one of OctoberFERMENTATION TEMPERATURE 26°-28°CPERIOD OF FERMENTATION 14 daysVINIFICATION METHOD The vinification carried out in controlled-temperature steel tanks in accordance to the red wines tradition. The malolactic fermentation is carried out MATURATION 10-12 months in French durmast barriquesMATURATION BOTTLE 6 monthsALCOHOL 14.78 % vol. | PH 3.64 (average) | TOTAL ACIDITY 5.02 g/l (average)1TH YEAR PRODUCTION Vintage year 2000VINTAGE PRODUCTION 38.000 bottlesFORMATS 75 cl,1.5 L and 3 LSERVING TEMPERATURE 18°CRECCOMENDED GLASS Wide rounded glass for fine wines

TASTING NOTESColor: ruby red color and deep purple. Nose: the superb raw material used to make this wine yields a nose of extraordinary fineness and complexity in which you can perceive scents of marasca cherry jam, blackberries and prunes with nuances of cloves, ginger, juniper, ink and liquorice.Palate: it displays a structure of elegant aristocracy and Mediterranean lushness, the hallmark of a vital and crisp fruit supported by a precisely balanced acidity that never steps out of line, silky, caressing and dynamic tannins of great charm.Characteristics: this wine, made from Perricone, a rare endangered grape variety, is always ready to meet a challenge with character and personality; it is clean and sensual, warm and juicy; a marvelous drink that has the privilege of being unlike any other wine.

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L’ECRÙ

CLASSIFICATION Passito IGT SiciliaGRAPE VARIETY Zibibbo VINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Midedium mixture, mostly clayeyEXPOSURE The vineyards have Northerly-southerly exposure (from 250 to 400 metres above sea level)TRAINING SYSTEM Cordon trained/ spur pruned GuyotVINES PER HECTARE (EA) 5.500YIELD (KG. PER HECTARE) 7.000/7.200HARVEST PERIOD 1st week of September, manual harvest in crates and drying on rush mattings for 25-30 days. 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, between August and September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvest FERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 4 weeksVINIFICATION METHOD Soft pressing, fermentation at controlled temperaturePRODUCTION TECNIQUE When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintageMATURATION IN BOTTLE 4 monthsALCOHOL 13.38 % vol. | PH 3.46 (average) | TOTAL ACIDITY 6.22 g/l (average)1ST YEAR PRODUCTION 2007VINTAGE PRODUCTION 30.000 bottlesFORMATS 50 cl and 1.5 LSERVING TEMPERATURE 12°CRECCOMENDED GLASS For passito wines; small with long stem

TASTING NOTESColor: intense golden yellow tending to amber.Nose: you can smell fine scents of orange blossomm honey, candied orange peels and dried figs, dates, peaches in syrup, which bland harmoniously with delicate hints of lemon grass, marjoram, sage, oregano and oriental spices.Palate: an enchanting texture that unfolds almost with a whisper with oll the class of its noble lineage; the expression of warm sun of Sicily enriched by subtle yet deep nuances of the sea and fruit that are both suave and exciting.Characteristics: aristocratic end reserved, it is a sweet and dynamic nectar with an extraordinary suave and polished persistence to be tasted also alone, in the intimacy of your home, because it makes a fine, powerful, and sensual companion, without ever being intrusive.

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FAVINIA La Muciara White

FAVINIA Le Sciabiche Red

FAVINIA Passulè

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CLASSIFICATION I.G.T. SiciliaGRAPE VARIETY Zibibbo, Grillo and Catarratto, VINEYARD LOCATION Island of Favignana - Calamoni di Favignana EstateTYPE OF SOIL Quaternary bio-limestone with high presence of marine fossilsEXPOSURE South (Ø meters above sea level)TRAINING SYSTEM Trellised bush-pruned vinePLANTS PER HECTARE 5.000YIELD PER HECTARE 5.500/6.000 kgHARVEST 2nd ten days of September, manual harvest in cratesVINIFICATION Soft pressing and fermentation at controlled temperatureSECOND FERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 12 daysMATURATION 6 months “sur lie”, on fine lees in stainless steel with daily shakingBOTTLE AGEING 4 monthsALCOHOL CONTENT 12.35 % vol. | PH 3.29 | Total acidity 5.38 g/lt1ST VINTAGE YEAR 2011VINTAGE PRODUCTION 4.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECOMMENDED GLASS Tulip-shaped, for fragrant white wines

TASTING NOTESColour: pale yellow with marked greenish hues.Nose: elegant and complex range of aromas with nuances of orange blossom, linden and elderberry interwoven with scents of ginger, lavender and thyme.Palate: soft and mouthfilling entry that unfolds with quiet authority, revealing a pleasant and vibrant acidity wrapped in elegant aromatic notes combined with an uncommon tanginess and minerality from the sea.Characteristics: the distinctiveness vineyard of Calamoni makes Favinia la Muciara a unique wine. This blend of grapes which grow close to the Mediterranean Sea enchants and fascinates from the first instant. Admirable aromatic bouquet.

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FAVINIA La Muciara White

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FAVINIA Le Sciabiche Red

CLASSIFICATION I.G.T. Terre SicilianeGRAPE VARIETY Perricone and Nero d’avolaVINEYARD LOCATION Island of Favignana - Calamoni di Favignana EstateTYPE OF SOIL Quaternary bio-limestone with high presence of marine fossilsEXPOSURE South (Ø meters above sea level) Bush trainedTRAINING SYSTEM Trellised bush-pruned vinePLANTS PER HECTARE 5.000YIELD PER HECTARE 6.500 kgHARVEST 2nd ten days of September, manual harvest in crates VINIFICATION Traditional on the skins in temperature-controlled stainless steel tanks SECOND FERMENTATION TEMPERATURE 24°C-26°CPERIOD OF FERMENTATION 12 daysAGEING 4 months in oak barriques and barrels and then in steel tanksBOTTLE AGEING 4 months around 6 monthsALCOHOL CONTENT 13.58 % vol. | PH 3.52 | TOTAL ACIDITY 5.39 g/lt1ST VINTAGE YEAR 2011FORMATS 75 clTSERVING TEMPERATURE 10°-12°CRECOMMENDED GLASS Wide rounded glass with slightly narrow rimVINTAGE PRODUCTION 4.000 bottles

TASTING NOTESColor: intense and compact with shades tending to purple.Nose: elegant shades of red currants and blueberries alternating with hints of cloves, delicate spices and blond tobacco enfolded in fresh balsamic notes.Palate: consistent, with fragrant flesh; it fills the palate with absolute confidence through a powerful structure accompanied by fine enfolding tannins of great finesse set against a background characterized by marked minerality and tanginess reminiscent of the sea.Characteristics: the flagship of the marine viticulture which vineyard grows close to the cliff of Calamoni. Evocative and particular intense hints of the unique vineyard of the Egadi islands. The fruit of the marvelous and authentic terroir enhanced by Firriato.

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FAVINIA Passulè

CLASSIFICATION IGT SiciliaGRAPE VARIETY ZibibboVINEYARD LOCATION Island of Favignana - Calamoni di Favignana EstateTYPE OF SOIL Quaternary bio-limestone with high presence of marine fossils EXPOSURE South (Ø meters above sea level)TRAINING SYSTEM Trellised bush-pruned vinePLANTS PER HECTARE 5.000YIELD PER HECTARE 5.500/6.000 kgHARVEST 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, at the beginning of September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvestVINICATION Pressing, fermentation at controlled temperaturePRODUCTION TECNIQUE When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintageFERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 1 monthAGEING 5 months in stainless steel tanksBOTTLE AGEING 12 monthsALCOHOL CONTENT 12.70 % vol. | PH 3.68 | TOTAL ACIDITY 5.90 g/l1ST VINTAGE YEAR 2011FORMATS 50 clSERVING TEMPERATURE 10°-12°CRECOMMENDED GLASS For white dessert wine from partially dried grapes, medium-small and with tall stemVINTAGE PRODUCTION 4.000 bottles

TASTING NOTESColor: amber color with shades of honey.Nose: elegant aromas of dried figs, dates, candied orange zest, delicate hints of lemongrass, sage and marjoram.Palate: an outstanding wine, very pleasant on the palate. Fragrant, with extraordinary freshness enriched with delicate nuances of fruit and the sea.Characteristics: Zibibbo varietal wine, made with grapes growing in the island of Favignana, releases marine hints exalted by the method of infusion. A perfect union between the marine viticulture and the wilting garden of the Borgo Guarini Estate. Natural sweet wine with intense fragrances.

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CAVANERA Rovo delle Coturnie Etna red

CAVANERA Ripa di Scorciavacca Etna white

GAUDENSIUS Classic Method Brut

GAUDENSIUS BLANC DE BLANCSClassic Method Extra-Brut

LE SABBIE DELL’ETNA Etna red

LE SABBIE DELL’ETNA Etna white

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CAVANERA Rovo delle Coturnie Etna red

CLASSIFICATION D.O.C EtnaGRAPE VARIETY Nerello Mascalese and Nerello Cappuccio VINEYARD LOCATION Territory of Castiglione di Sicilia county council (Catania, Sicily) – Cavanera Etnea EstateSOIL COMPOSITION Composition loamy –sandy of volcanic origin, highly drainingEXPOSURE North Eastern side of the Volcano (750 metres above sea level)TRAINING SYSTEM Espalier with permanent bilateral cordon pruning (cordon Royat)VINES PER HECTARE (EA) 3.500/4.000YIELD (KG. PER HECTARE) 5.500/5.800 kgHARVEST PERIOD Hand-picking – 2nd and 3rd week of October FERMENTATION TEMPERATURE 24°-25°CPERIOD OF FERMENTATION 18 daysVINIFICATION METHOD The vinification is carried out in frustum-of-cone shaped wooden vats, according to traditional red wine vinification method wines tradition. The malolactic fermentation is carried out.MATURATION 9 months in durmast Slovenian casksMATURATION IN BOTTLE 6 monthsALCOHOL 14.20 % vol. | PH 3.58 (average) | TOTAL ACIDITY 5.17 g/l (average)1ST YEAR PRODUCTION: 2007VINTAGE PRODUCTION 15.000 bottlesFORMATS 75 cl and 1,5 LSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Slightly upward tapered glass

TASTING NOTESColor: transparent and bright ruby red color typical of the varietys.Nose: intense and sweet nose of fine elegance with distinct hints of nutmeg, small red fruit, raspberries, ripe peaches, black pepper and rose petals that blend with Delicate and typical metallic and mineral nuances.Palate: clear, dynamic, broad and lingering, it fully expresses the marvelous terroir “around the volcano” revealing all its deeply harmonious and captivating nature with delicate tannins of fine lineage.Characteristics: an outstanding wine exalting the exquisiteness and voluptuousness of a different context, a real island within the island, giving all the vibrant energy of Mount Etna and its surroundings to the careful wine-taste.

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CAVANERA Ripa di Scorciavacca Etna white

CLASSIFICATION D.O.C. EtnaGRAPE VARIETY Carricante and Catarratto VINEYARD LOCATION Territory of Castiglione di Sicilia county council (Catania, Sicily) – Cavanera Etnea EstateSOIL COMPOSITION Loamy – sandy of volcanic origin, highly drainingEXPOSURE North Eastern side of the Volcano (from 750 to 850 metres above sea level)TRAINING SYSTEM Cordon Royat trainedVINES PER HECTARE (EA) 4.000YIELD (KG. PER HECTARE) 5.5600/5.800 kgHARVEST PERIOD Hand-picking - 2nd week of October FERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 20 daysVINIFICATION METHOD Cryo-soaking, soft pressing and fermentation at controlled temperature.MATURATION 6 months “sur lie”, on fine lees in stainless steel with daily shakingMATURATION IN BOTTLE 12 monthsALCOHOL 13 % vol. | PH 3.26 (average) | TOTAL ACIDITY 6.60 g/l (average)1ST YEAR PRODUCTION: Vintage year 2009VINTAGE PRODUCTION 13.000 bottlesFORMATS 75 clSERVING TEMPERATURE 12°-14°CRECCOMENDED GLASS Balloon with narrow rim

TASTING NOTESColor: intense straw yellow with green hues.Nose: the enchanting intensity of its scents afford distinct profile on the nose with hints of yellow wild flowers, broom and acacia, blended with fruity aromas of white-fleshed fruit, apples and ripe peaches as well as of aromatic herbs and seaweed. Gentle yet unrelenting, it shines brightly for its elegance and body. Aristocratic and pure, it stands out among the great white wines grown at high altitudes.Palate: a matchless minerality. Marvelous for its rigorous style, it stands out for its force and roundness. a white mirroring the volcanic terroir of origin, expressing round and smooth profile on the palate.Characteristics: lavish, elegant and rigorous. It is a hallmark wine that embodies power and aristocratic smoothness. A perfect balancebetween acidity and freshness, an endless strength of minerality and saltiness. Special, unique and matchless.

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GAUDENSIUS Classic Method Brut

CLASSIFICATION D.O.C. EtnaGRAPE VARIETY Nerello MascaleseVINEYARD LOCATION North/northeastern slope of the countryside around Mt. EtnaEXPOSURE North Eastern side of the Volcano (650 metres above sea level)TYPE OF SOIL Sandy, with high drainage capacityTRAINING SYSTEM Cordon Royat trainedPLANTS PER HECTARE 3.500YIELD (KG. PER HECTARE) 5.000 kgHARVEST PERIOD Hand picked. End of September VINIFICATION Soft pressing of whole grapes and fermentation at controlled temperaturePRODUCTION METHOD Second fermentation in bottle (classic method)SECOND FERMENTATION TEMPERATURE 16 °CAGEING In contact with the yeasts for over 32 months with frequent “Coup de poignet” to favor the complexity on the nose and palateDOSAGE BrutALCOHOL 12.56 % vol. | PH 3.07 (average) | TOTAL ACIDITY 7.75 g/l (average) | SUGARS 6 g/l (average)1ST YEAR PRODUCTION: 2009PRODUCTION OF VINTAGE YEAR 18.000 bottlesFORMATS 75 cl and 1.5 LSERVING TEMPERATURE 8°C

TASTING NOTESColor: pale straw yellow tending to bright gold.Nose:clear, very fine and complex, with prevailing scents of berries, crusty bread, aniseed and mineral hints.Palate: complex taste, well-bodied yet very fine. Lingering, sapid and mineral with a pleasant aftertaste of currants and almonds.Perlage: numerous bubbles, persistent, fine and elegant.Characteristics: distinguished by a white, intense mousse and exuberant bead that make it a sparkling wine of rare intensity. The ele-gance of Mount Etna’s wines is faithfully interpreted by Gaudensius, which represents a unique and evolving land at the highest level.

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GAUDENSIUS BLANC DE BLANCS Classic Method Brut

CLASSIFICATION Terre Siciliane Bianco SpumanteGRAPE VARIETY Chardonnay - CarricanteVINEYARD LOCATION Trapani Countryside - Borgo Guarini estate for Chardonnay, Etna- Cavanera Etnea estate for CarricanteEXPOSURE North at 200 mt. a.s.l in the Borgo Guarini estate, North-east at 650 m a.s.l in the Cavanera Etnea estateTYPE OF SOIL Volcanic, highly draining in the Cavanera Etnea estate, clayey soil with humus presence in the Borgo Guarini estateTRAINING SYSTEM Guyot, permanent cordonPLANTS PER HECTARE 4.000YIELD (KG. PER HECTARE) 60 kgHARVEST PERIOD 1st and the 2nd week of September for Chardonnay, Hand-picking, 2nd week of October for Carricante VINIFICATION Soft pressing of whole grapes and fermentation at controlled temperature, second fermentation in bottlePRODUCTION METHOD Classic methodSECOND FERMENTATION TEMPERATURE 16 °CAGEING In bottle, in contact with the yeasts for over 32 months DOSAGE BrutALCOHOL 12.56 % vol. | PH 3.16 (average) | TOTAL ACIDITY 6.75 g/l (average) | SUGARS 6 g/l (average)1ST YEAR PRODUCTION: 2014PRODUCTION OF VINTAGE YEAR 18.000 bottlesFORMATS 75 cl and 1.5 LSERVING TEMPERATURE 8°CGLASS For important Spumante wines

TASTING NOTESColor: straw yellow color tending to golden.Nose: fresh and elegant, complex bouquet of white fruits, acacia flower, hazelnut and honey fragrances exalted by mineral notes.Palate: delicate, elegantly concentred, expressing great fineness, characterised by great aromatic persistence on the palate.Perlage: fine and concentrated.Characteristics: elegance and aromatic intensity together with persistent perlage characterise Gaudensius Blanc de Blancs defining it as an outstanding Spumante , the flagship among other Sicilian spumante.

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LE SABBIE DELL’ETNA Etna red

CLASSIFICATION D.O.C EtnaGRAPE VARIETY Nerello Mascalese and Nerello Cappuccio VINEYARD LOCATION Territory of Castiglione di Sicilia (Catania, Sicily) - Cavanera Etnea EstateSOIL COMPOSITION Loamy – sandy of volcanic origin, highly drainingEXPOSURE North Eastern side of the Volcano (700 metres above sea level)TRAINING SYSTEM Cordon Royat trainedVINES PER HECTARE (EA) 4.000/4.500YIELD (KG. PER HECTARE) 7.500/7.700 kgHARVEST PERIOD Hand-picking - the 2nd and the 3rd week of October FERMENTATION TEMPERATURE 26°-27°CPERIOD OF FERMENTATION 14 daysVINIFICATION METHOD The vinification carried out uncontrolled-temperature steel tanks in accordance to red wines traditionMATURATION 12 months in durmast Slovenian casks of 12 hectolitresMATURATION IN BOTTLE 6 monthsALCOHOL 13.85 % vol. | PH 3.50 (average) | TOTAL ACIDITY 5.25 g/l (average)1ST YEAR PRODUCTION: Vintage year 2002VINTAGE PRODUCTION 60.000 bottlesFORMATS 75 clSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: bright ruby red color with lively shades of purple.Nose: it afford typically mineral, ripe and elegant notes that unfold alternating intense and distinct hints of blackcurrants, prune jam, black cherries, liquorice, pepper and wilted violet.Palate: well-balanced and harmonius, it develops with energy and liveliness; it is rich, warm and refined, with suave tannins of extraordinary lineage; The notheworthy lingering aroma is impressive as well as the rewarding juicy finish.Characteristics: it is a classical wine that fully expresses its extraordinary terroir, namely that of Mount Etna, Europe’s largest active volcano; the unique sharpness and overwhelming and austere character are blended with the enjoyable exquisiteness.

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LE SABBIE DELL’ETNA Etna White

CLASSIFICATION D.O.C EtnaGRAPE VARIETY Carricante and Catarratto VINEYARD LOCATION Territory of Castiglione di Sicilia (Catania, Sicily) - Cavanera Etnea Estate SOIL COMPOSITION Loamy –sandy of volcanic origin, highly draininggEXPOSURE North Eastern side of the Volcano (720 metres above sea level)TRAINING SYSTEM Cordon Royat trainedVINES PER HECTARE (EA) 4.000/4.500YIELD (KG. PER HECTARE) 7.000/7.200 kgHARVEST PERIOD Hand-picking - the 2nd week of October FERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 15 daysVINIFICATION METHOD Soft pressing and fermentation at controlled temperatureMATURATION 3 months “sur lie”, on fine lees in stainless steel tanks with daily shakingMATURATION IN BOTTLE 2 monthsALCOHOL 12.55 % vol. | PH 3.30 (average) | TOTAL ACIDITY 4.95 g/l (average)1ST YEAR PRODUCTION: Vintage year 2009VINTAGE PRODUCTION 25.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS Tulip-shaped, for fragrant white wines

TASTING NOTESColor: clear straw yellow with greenish shades.Nose: powerful with distinct hints of yellow flowers like mimosa and broom exalting fruity aromas of white peaches and ripe pears.Palate: it is a wine of great breadth; the taste is full and rich in texture with a lingering saltiness. Its lasting freshness and fragrance fill the mouth creating a unique experience that only the varietal vocation of its blend can give.Characteristics: it is a lively example of white wine produced on Mount Etna thanks to the sensations it gives to the mouth and nose with deep outstanding breadth complexity. Its sweeping sapidity affords an enthralling and modern freshness. A magnificent fruit of wine-making on Mount Etna.

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SANTAGOSTINOBaglio Sorìa Red

SANTAGOSTINOBaglio Sorìa White

QUATER VITIS Red

QUATER VITISWhite

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SANTAGOSTINO Baglio Sorìa Red

CLASSIFICATION IGT SiciliaGRAPE VARIETY Nero d’Avola and SyrahVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Calcareous - clayeyEXPOSURE The vineyards have a south/south-westerly exposure (200 meters above sea level)TRAINING SYSTEM Cordon trained, spur pruned / GuyotVINES PER HECTARE (EA) 5.500/6.000YIELD (KG. PER HECTARE) 7.000/7.300 kgHARVEST PERIOD Hand-picking - Nero d’Avola in the 2nd week of September while Syrah in the 1st oneFERMENTATION TEMPERATURE 24°-26°CPERIOD OF FERMENTATION 10 daysVINIFICATION Vinification is carried out in stainless steel tanks at controlled temperature, according to tradi tional red wine vinification method. The malolactic fermentation is carried outMATURATION 8 months in American durmast barriquesMATURATION BOTTLE 6 monthsALCOHOL 14.35 % vol. | PH 3.58 (average) | TOTAL ACIDITY 5.25 g/l (average)1ST YEAR PRODUCTION: Vintage year 1991VINTAGE PRODUCTION 400.000 bottlesFORMATS 75 cl and 1.5 L SERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Slightly rounded balloon glass

TASTING NOTESColor: deep intense ruby red color with lively shades of purple.Nose: it affords concentrated, well-defined nuances of marasca cherries, wild berries, rhubarb, cloves, aromatic herbs and prunes that alternate and blend with charming hints of liquorice, ink and tobacco leaves.Palate: suave, soft and caressing, it reveals its great and intensely Mediterranean character admirably blending a powerful and hearty texture, an extraordinary vivacity, silky and fine tannins.Characteristics: it is a wine that has made the history of modern Sicilian wine-making; it is very appreciated by international markets; complex with a superior character; an incredibly pleasant drinking experience with an almost fleshy fruit; a star in its category.

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SANTAGOSTINO Baglio Sorìa White

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY Catarratto and ChardonnayVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Calcareous - clayeyEXPOSURE The vineyards have south-westerly exposure (from 230 up to 250 meters above sea level)TRAINING SYSTEM Cordon trained, guyotVINES PER HECTARE (EA) 5.000/6.000YIELD (KG. PER HECTARE) 5.800/6.000 kgHARVEST PERIOD Hand-picking - Catarratto in the 2nd week of September while Chardonnay in the 2nd week of AugustFERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 20 daysVINIFICATION Soft pressing and fermentation in stainless steel vat at controlled temperature for Catarratto, fermentation in barrique of French durmast for ChardonnayMATURATION 6 months “sur lie”, in stainless steel with daily shakingMATURATION BOTTLE 4 monthsALCOHOL 12.90 % vol. | PH 3.26 (average) | TOTAL ACIDITY 5.50 g/l (average)1ST YEAR PRODUCTION: Vintage year 1991VINTAGE PRODUCTION 110.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS For white wines with good texture, slightly narrow rim

TASTING NOTESColor: intense and lively golden color.Nose: extremely charming and elegant and perfectly focused nose with scents of peach, melon, almond, pineapple, and white wild flowers that share the scene with hints of butter, vanilla hazelnut.Palate: a matchless and rich fruit, almost turgid; it unfolds with suave, dense and caressing softness, supported by an extremely distinct and balanced acid vein; it leaves a clean and lingerig finish.Characteristics: a classic of Italian wine-making; a highly appreciated wine of extraordinary and matchless harmony; refined, enthralling with a full and pleasant texture; fine, personal, strong, agile; unique freshness.

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QUATER VITISRed

CLASSIFICATION IGT SiciliaGRAPE VARIETY Nero d’Avola, Perricone, Frappato and Nerello Cappuccio coming from the Etna volcanoVINEYARD LOCATION Trapani countryside – Pianoro Cuddìa and Cavanera Etnea EstateSOIL COMPOSITION Calcareous - clayey / Loamy – sandy of volcanic origin, highly drainingEXPOSURE The vineyards have south/south-westerly exposure (from 130 up to 250 meters above sea level)TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 5.500/6.000YIELD (KG. PER HECTARE) 6.500/6.800 kgHARVEST PERIOD Hand-picking - 1s and 3nd week of SeptemberFERMENTATION TEMPERATURE 24°-26°CPERIOD OF FERMENTATION 10 daysVINIFICATION Vinification is carried out in stainless steel tanks at controlled temperature, according to tradi tional red wine vinification methodMaturation 10 months in French and American durmast barriquesMATURATION BOTTLE 5 monthsALCOHOL 14.25 % vol. | PH 3.66 (average) | TOTAL ACIDITY 5.40 g/l (average)1ST YEAR PRODUCTION: Vintage year 2005VINTAGE PRODUCTION 75.000 bottlesFORMATS 75 cl and 1.5 LSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Balloon glass with widely rounded bowl and slightly narrow rim

TASTING NOTESColor: intense and dark ruby red with lively shades of purple.Nose: it affords marvelous and intense hints of cherries soaked in alcohol, blackcurrants and bilberries that alternate with hints of chocolate, pepper, blond tobacco, and cloves set against a balmy and minty backdrop.Palate: fleshy and dense, it overwhelms the taste buds with sure confidence seducing them with the great fruity body, vibrant and powerful acidity and an array of noble, extremely fine, soft and caressing tannins.Characteristics: the hallmark of a warm and fascinating Mediterranean wine with an regal elegance; so juicy, delightful and smooth that you can almost bite into it; it lingers unceasingly and immaculately; it is a perfect symphony of four of Sicily’s best grapes.

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CLASSIFICATION IGT SiciliaGRAPE VARIETY Inzolia, Catarratto, Zibibbo and Carricante coming from Etna volcanoVINEYARD LOCATION Trapani countryside – Pianoro Cuddìa and Cavanera Etnea EstateSOIL COMPOSITION Calcareous - clayey / Loamy – sandy of volcanic origin, highly drainingEXPOSURE The vineyards have a south-westerly/westerly exposure (from 200 to 250 metres above sea level)TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 5.000/6.000YIELD (KG. PER HECTARE) 5.500/5.800 kgHARVEST PERIOD Hand-picking - 1st and 2nd week of SeptemberFERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 20 daysVINIFICATION Soft pressing and fermentation at controlled temperatureMATURATION 6 months “sur lie”, on fine lees in stainless steel with daily shakingMATURATION BOTTLE 3 monthsALCOHOL 12.56 % vol. | PH 3.27 (average) | TOTAL ACIDITY 5.02 g/l (average)1ST YEAR PRODUCTION: Vintage year 2006VINTAGE PRODUCTION 40.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS Tulip-shaped, for fragrant white wines

TASTING NOTESColor: bright straw yellow color with marked shades of green.Nose: a fine and complex aromatic profile of elegant nuances that dialogue and recall medlars, oranges, pineapple, mango, orange blossoms, elder and linden alternated with lavender, thyme, ginger and flint.Palate: It grows softly and gently unfolding with the sure confidence of its fine essence and pleasant and vibrating acidity; lingeringbeyond all description, it affords its whirlwind of fine aromas to the mouth.Characteristics: it is the result of the fortunate “marriage of love” of four fascinating and expressive grapes to make a modern yet ancientwine with a perfect, fragrant, almost crisp fruit, that embodies the luxurious wine-making of a new Sicily that is increasingly importantthroughout the world.

QUATER VITISWhite

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L’OCRA L’ECRÙ FAVINIA Passulè

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L’OCRA

CLASSIFICATION Terre Siciliane Moscato NaturaleGRAPE VARIETY Zibibbo VINEYARD LOCATION Trapani Countryside - Borgo Guarini EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE The vineyards have Northerly-southerly exposure (from 250 to 400 metres above sea level)TRAINING SYSTEM Cordon trained/ GuyotVINES PER HECTARE (EA) 5.500YIELD (KG. PER HECTARE) 7.000 kgHARVEST PERIOD Hand-picking 1st week of September (a small part of the grapes is left being dried under the sun) FERMENTATION TEMPERATURE 18°CPERIOD OF FERMENTATION 15-18 daysVINIFICATION METHOD Soft pressing and fermentation at controlled temperatureMATURATION IN BOTTLE 3 monthsALCOHOL 11 % vol. | PH 3.37 (average) | TOTAL ACIDITY 5.90 g/l (average)1ST YEAR PRODUCTION: 2013FORMATS 75 clSERVING TEMPERATURE 14°CRECCOMENDED GLASS For passito wines; small with long stem

TASTING NOTESColor: golden yellow.Nose: since the glass is getting close to the nose, hints of dried figs, apricots and orange peels impetuously flow; persistent fragrance awakening all the senses and evoking to the mind memories of honey and rose.Palate: fruity and harmonious wine, revealing itself to the palate as a persistent one and donating an extremely satisfying tasting experience thanks to its excellent softness.Characteristics: extremely versatile wine. Perfect for serving with desserts.The reduced alcohol content also enhances goat cheese and smoked fish.

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L’ECRÙ

CLASSIFICATION Passito IGT SiciliaGRAPE VARIETY Zibibbo VINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Midedium mixture, mostly clayeyEXPOSURE The vineyards have Northerly-southerly exposure (from 250 to 400 metres above sea level)TRAINING SYSTEM Cordon trained/ spur pruned GuyotVINES PER HECTARE (EA) 5.500YIELD (KG. PER HECTARE) 7.000/7.200HARVEST PERIOD 1st week of September, manual harvest in crates and drying on rush mattings for 25-30 days. 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, between August and September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvest FERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 4 weeksVINIFICATION METHOD Soft pressing, fermentation at controlled temperaturePRODUCTION TECNIQUE When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintageMATURATION IN BOTTLE 4 monthsALCOHOL 13.38 % vol. | PH 3.46 (average) | TOTAL ACIDITY 6.22 g/l (average)1ST YEAR PRODUCTION 2007VINTAGE PRODUCTION 30.000 bottlesFORMATS 50 cl and 1.5 LSERVING TEMPERATURE 12°CRECCOMENDED GLASS For passito wines; small with long stem

TASTING NOTESColor: intense golden yellow tending to amber.Nose: you can smell fine scents of orange blossomm honey, candied orange peels and dried figs, dates, peaches in syrup, which bland harmoniously with delicate hints of lemon grass, marjoram, sage, oregano and oriental spices.Palate: an enchanting texture that unfolds almost with a whisper with oll the class of its noble lineage; the expression of warm sun of Sicily enriched by subtle yet deep nuances of the sea and fruit that are both suave and exciting.Characteristics: aristocratic end reserved, it is a sweet and dynamic nectar with an extraordinary suave and polished persistence to be tasted also alone, in the intimacy of your home, because it makes a fine, powerful, and sensual companion, without ever being intrusive.

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FAVINIA Passulè

CLASSIFICATION IGT SiciliaGRAPE VARIETY ZibibboVINEYARD LOCATION Island of Favignana - Calamoni di Favignana EstateTYPE OF SOIL Quaternary bio-limestone with high presence of marine fossils EXPOSURE South (Ø meters above sea level)TRAINING SYSTEM Trellised bush-pruned vinePLANTS PER HECTARE 5.000YIELD PER HECTARE 5.500/6.000 kgHARVEST 2 different grape harvest: First grape harvest is focused on collecting grapes growing on the spur of the vine, at the beginning of September. After one week -10 days we come back into the vineyard for a second grape picking, also known as late grape harvestVINICATION Pressing, fermentation at controlled temperaturePRODUCTION TECNIQUE When the raisining process of the first harvest is closed, grapes are infused in the late harvest wine. The duration of the infusion process depends on the vintageFERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 1 monthAGEING 5 months in stainless steel tanksBOTTLE AGEING 12 monthsALCOHOL CONTENT 12.70 % vol. | PH 3.68 | TOTAL ACIDITY 5.90 g/l1ST VINTAGE YEAR 2011FORMATS 50 clSERVING TEMPERATURE 10°-12°CRECOMMENDED GLASS For white dessert wine from partially dried grapes, medium-small and with tall stemVINTAGE PRODUCTION 4.000 bottles

TASTING NOTESColor: amber color with shades of honey.Nose: elegant aromas of dried figs, dates, candied orange zest, delicate hints of lemongrass, sage and marjoram.Palate: an outstanding wine, very pleasant on the palate. Fragrant, with extraordinary freshness enriched with delicate nuances of fruit and the sea.Characteristics: Zibibbo varietal wine, made with grapes growing in the island of Favignana, releases marine hints exalted by the method of infusion. A perfect union between the marine viticulture and the wilting garden of the Borgo Guarini Estate. Natural sweet wine with intense fragrances.

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CHARMERosé

CHARME White

JASMIN White

SAINT GERMAIN Brut

SAINT GERMAIN Doux

SORÌA FRAPPATO

SORÌA PERRICONE

BAYAMORE

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CHARME Rosé

CLASSIFICATION Sparkling wine IGT SiciliaGRAPE VARIETY Blend of native grapesVINEYARD LOCATION Trapani countryside – Tenuta Guarini EstateSOIL COMPOSITION Calcareous - clayeyEXPOSURE The vineyards have north-easterly exposure (250 metres. above sea level)VINES PER HECTARE (EA) 5.000/5.500YIELD (KG. PER HECTARE) 6.800/7.000 kgHARVEST PERIOD Hand-picking - 2nd week of September FERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 15 daysVINIFICATION METHOD Grapes are briefly soaked to be pressed and fermented in autoclave to get la prise de mousse in autoclaves at controlled temperatureMATURATION 3 months “sur lie” on fine leesALCOHOL 11.90 % vol. | PH 3.25 (average) | TOTAL ACIDITY 5.96 g/l (average)1ST YEAR PRODUCTION: Vintage year 2007VINTAGE PRODUCTION 25.000 bottlesFORMATS 75 clSERVING TEMPERATURE 8°-10°CRECCOMENDED GLASS Rather wide bowl, tulip-shaped

TASTING NOTESColor: fine and delicate goseberry color.Nose: a profusion of airy and elegant fruity sensations of tamarind, red plum, watermelon, pomegranate, strawberry and raspberry variegated with hints of rose, freesia, violet and cyclamen.Palate: surrounding, intense, and extraordinarily balanced, it reveals its character blossoming with lively freshness and soft creaminess evoking and disclosing its typical wide and rich aromatic array revealing also a hint of mild and subtle tannins of great value.Characteristics: it is a “wine for feasts”: generous, lively, extremely vital, soothing, enticing and open; for unforgettable occasions and moments of leisure and pleasure.

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CHARME White

CLASSIFICATION Sparkling wine IGT SiciliaGRAPE VARIETY Blend of native grapesVINEYARD LOCATION Trapani countryside – Tenuta Guarini EstateSOIL COMPOSITION Medium mixture, mostly clayeyEXPOSURE The vineyards have north-easterly exposure (250 metres. above sea level)VINES PER HECTARE (EA) 5.000/5.500YIELD (KG. PER HECTARE) 7.300/7.500 kgHARVEST PERIOD Hand-picking - 1st week of September FERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 15 daysVINIFICATION METHOD Soft pressing and fermentation in autoclave at controlled temperature in order to reach the right pressureMATURATION 3 months “sur lies” on fine leesALCOHOL 12 % vol. | PH 3.13 (average) | TOTAL ACIDITY 6.17 g/l (average)1ST YEAR PRODUCTION: Vintage year 2008VINTAGE PRODUCTION 60.000 bottlesFORMATS 75 cl SERVING TEMPERATURE 8°-10°CRECCOMENDED GLASS For young white wines

TASTING NOTESColor: pale straw yellow with slight greenish nuances.Nose: it opens with mild notes of wild flowers and broom and it almost immediately unfolds in fresh hints reminiscent of mango, papaya, ripe banana and yellow melons and later followed by slight hints of later by subtle scents of rosemary and bay.Palate:balanced yet complex, it fully reveals its light and lively nature with an extremely pleasing sour streak that perfectly blends with the soft structure making it a superb drinking experience.Characteristics: wine for fun and care free moments; dynamic with all of the enthusiasm and liveliness of talented young people, capable of creating surprising and delightful atmospheres of matchless elegance and beauty in the sign of its distinguished style and natural suavity.

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JASMIN White

CLASSIFICATION IGT Terre SicilianeGRAPE VARIETY ZibibboVINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE West (300 mt. a.s.l.)TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 4.500/5.000YIELD (KG. PER HECTARE) 7.000/7.500 kgHARVEST PERIOD Hand-picking. End of August FERMENTATION TEMPERATURE 18°CPERIOD OF FERMENTATION 20 daysVINIFICATION Soft pressing, fermentation at controlled temperatureMATURATION 3 months “sur lie”, on fine lees in stainless steel tanks with daily shakingMATURATION IN BOTTLE 2 monthsALCOHOL 12.35 % vol. | PH 3.24 (average) | TOTAL ACIDITY 4.70 g/l (average)1ST YEAR PRODUCTION: 2012VINTAGE PRODUCTION 60.000 bottlesFORMATS 75 clSERVING TEMPERATURE 8°-10°C

TASTING NOTESColor: straw yellow color with greenish shades.Nose: flowery and elegant, citrus fruit envelopped by scents of Jasmin and Mediterranean shrubland.Palate:fragrant and sapid, wide and harmonic; a persuasive fruit with a range of citrus fruits from yellow to red.Characteristics: the highly aromatic indigenous grape variety Zibibbo produces a wine full of style and elegance, charming and graceful, in line with the taste and sun-kissed image of Sicily.

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SAINT GERMAIN Brut

CLASSIFICATION IGT Terre SicilianeGRAPE VARIETY Catarratto and GrilloVINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE West (250 mt. a.s.l.)TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 4.000/4.500YIELD (KG. PER HECTARE) 7.000/7.500 kgHARVEST PERIOD Hand-picking. 1st week of August VINIFICATION Soft pressing, fermentation at controlled temperaturePRODUCTION TECHNIQUE Refermentation in autoclave (Martinotti-long Charmat)MATURATION 6 average time on the yeastsDOSAGE BrutALCOHOL 12 % vol. | PH 3.13 (average) | TOTAL ACIDITY 6.23 g/l (average) | SUGARS 9 g/l (average)MATURATION IN BOTTLE 2 months1ST YEAR PRODUCTION: 2012VINTAGE PRODUCTION 40.000 bottlesFORMATS 75 cl and 150 cl

TASTING NOTESColor: bright straw yellow.Nose: it grows, with its refined elegance, mutable and harmonious with marked scents of white fruits and citrus, and hints of crust of bread.Palate: varied and complex, the balanced acidity and freshness enhance its persistence and its mineral notes at the end.Perlage: fine and quite persistent.Characteristics: the complexity on the nose creates a perfect dualism with the elegance on the palate. Saint Germain reinterprets the concept of a Catarratto and Grillo blend, enhancing the individual characteristics of the grapes and offering more expert palates the opportunity to distinguish features peculiar to each of them.

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SAINT GERMAIN Doux

CLASSIFICATION IGT Terre SicilianeGRAPE VARIETY Zibibbo, Inzolia and other aromatic white grapesVINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE North (300/400 mt. a.s.l.)TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 4.000/4.500YIELD (KG. PER HECTARE) 7.000/7.500 kgHARVEST PERIOD Hand-picking over the last week of September VINIFICATION Soft pressing of grapes, partial fermentation at controlled temperature with cold interruptions and filtration of the wine-must at 9% vol to keep 40-50 gr of sugar per litre. Refermentation in autoclave (Martinotti-long Charmat)PRODUCTION TECHNIQUE Refermentation in autoclave (Martinotti-long Charmat)MATURATION 3 months on fine lees in the autoclaveDOSAGE BrutALCOHOL 12 % vol. | PH 3.24 (average) | TOTAL ACIDITY 5.80 g/l (average) 1ST YEAR PRODUCTION: 2017VINTAGE PRODUCTION 40.000 bottlesFORMATS 75 clSERVICE TEMPERATURE: 6°C

TASTING NOTESColor: bright straw yellow color.Nose: very aromatic and easy to recognize, flowery fragrances, notes of white peach, sage and jasmin.Palate: sweet, with remarkable acidity level and freshness, persistent fruit notes with sweet spices finish.Characteristics: the varietal fragrances are nestled in an olfactory frame of flowery sensations, notes of jasmin, sage and white fruit. On the palate the sweetness never fills and the acidity level makes it absolutely unique. Its crown jewel is based on easy pearing: suitable for matching with dry pastries, but also with fruit; interesting to taste with some spicy cheese.

TRENDY Line

SORÌA FRAPPATO

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY FrappatoVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Clayey soils with carbonate textureEXPOSURE South around 200 mt a.s.l.TRAINING SYSTEM Cordon trained, mixed pruningVINES PER HECTARE (EA) 4.400YIELD (KG. PER HECTARE) 7.500 kgHARVEST PERIOD Hand-picking - 2nd week of September FERMENTATION TEMPERATURE 24°CVINIFICATION METHOD Traditional red maceration in stainless steel tanks at controlled temperatureMATURATION In stainless steel tanksMATURATION BOTTLE 3 monthsALCOHOL 13.20 % vol. | PH 3.44 (average) | TOTAL ACIDITY 5.50 g/l (average)FIRST PRODUCED VINTAGE 2015VINTAGE PRODUCTION 13.500 bottlesFORMATS 75 clSERVING TEMPERATURE 14-16°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: shiny red ruby color.Nose: fresh winy, slightly mineral notes followed by fruity fragrances of marasca and black cherries on the background of blackberries and small red fruits.Palate: briny and tasty sensations, smooth tannins, long finish of blackberries and raspberries.Characteristics: this is a wine inviting you to enjoy the silence, to evoke mysterious far places at sunset, this Frappato expresses a modern style able to correctly interpret the sunny and mild climate where grows. A sensorial harmony of wild fruits are disclosed in a fresh way on the nose, releasing smooth and enveloping sensations on the palate. EN

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SORÌA PERRICONE

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY PerriconeVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Clayey soils with carbonate textureEXPOSURE South around 200 mt a.s.l.TRAINING SYSTEM Cordon trained, mixed pruningVINES PER HECTARE (EA) 5.200YIELD (KG. PER HECTARE) 8.000 kgHARVEST PERIOD Hand-picking, 3rd week of September and 1st one of October FERMENTATION TEMPERATURE 24°CVINIFICATION METHOD Traditional red maceration in stainless steel tanks at controlled temperatureMATURATION 9 months in French durmast barriquesMATURATION BOTTLE 3 monthsALCOHOL 13.90 % vol. | PH 3.24 (average) | TOTAL ACIDITY 5.59 g/l (average)FIRST PRODUCED VINTAGE 2014VINTAGE PRODUCTION 13.500 bottlesFORMATS 75 clSERVING TEMPERATURE 4-16°CRECCOMENDED GLASS Wide rounded glass

TASTING NOTESColor: intense red color.Nose: remarkable red fruit notes, plum and cherry jam, with delicate herbaceous notes, especially black pepper and juniper.Palate: elegant profile, with smooth tannins and long persistence.Characteristics: a Perricone wine clearly expressing the Terroir , bringing delicate red fruits notes in the wineglass. A Red wine reflecting a fruity young character, realised with perricone grapes, one of the ancient minor vine belonging to the tradional Sicilian ampelography.

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BAYAMORE RED

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY Frappato, Merlot and SyrahVINEYARD LOCATION Trapani countryside – Baglio Sorìa EstateSOIL COMPOSITION Clayey soils with carbonate textureEXPOSURE South around 200 mt a.s.l.TRAINING SYSTEM Cordon trained, spur pruned/GuyotVINES PER HECTARE (EA) 5.800YIELD (KG. PER HECTARE) 8.700 kgHARVEST PERIOD Hand-picking from the 1st to 3rd week of September according to tht kind of vine FERMENTATION TEMPERATURE 24°CVINIFICATION METHOD Traditional red maceration in stainless steel tanks at controlled temperatureMATURATION 6 months in French durmast barriquesMATURATION BOTTLE 3 monthsALCOHOL 14 % vol. | PH 3.60 (average) | TOTAL ACIDITY 5.25 g/l (average)FIRST PRODUCED VINTAGE 2015VINTAGE PRODUCTION 30.000 bottlesFORMATS 75 clSERVING TEMPERATURE 16°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: ruby red.Nose: small red fruit fragrancesPalate: important tannins, round on the palate, great freshness.Characteristics: This wine is deeply marked by the aromatic profiles of the blend of grapes of its production as well as thesun exposure and temperature fluctuations influencing them. Bayamore is the gift of this sunkissed nature.

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ALTAVILLA DELLA CORTE Cabernet Sauvignon

ALTAVILLA DELLA CORTE Syrah

ALTAVILLA DELLA CORTE Grillo

CHIARAMONTE Chardonnay

CHIARAMONTE Inzolia

CHIARAMONTE Nero d’Avola

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ALTAVILLA DELLA CORTE Cabernet Sauvignon

APPELLATION IGT Terre SicilianeGRAPE VARIETY Cabernet SauvignonAREA OF PRODUCTION Trapani countryside – Borgo Guarini EstateKIND OF SOIL Mix of clay and limestoneEXPOSURE The vineyards have south/south-westerly exposure (200 meters above sea level)TRAINING SYSTEM Cordon trained, spur pruned or GuyotVINES PER HECTARE (EA) 5.000/6.000YIELD PER HECTARE 7.800/8.200 kgHARVEST PERIOD Hand picking. II week of SeptemberFERMENTATION TEMPERATURE 24°-26°CPERIOD OF FERMENTATION 10-12 daysVINIFICATION Traditional in red in stainless steel tanks with temperature control MALOLACTIC FERMENTATION DoneMATURATION 7 months in American barriquesMATURATION BOTTLE about 3 monthsALCOHOL 13.79 % vol. | PH 3.67 (average) | TOTAL ACIDITY 5.17 g/l (average)FIRST PRODUCED VINTAGE 1989VINTAGE PRODUCTION 24.000 bottlesFORMATS 75 clSERVING TEMPERATURE 16-18°CRECCOMENDED GLASS Wide ballon, for structured wines

TASTING NOTESColor: deep and intense ruby red color with a purplish rim.Nose: the nose is totally seduced by the captivating scents of cherries, blueberries, blackberries and rhubarb, enveloped by warm kints of dark chocolate, juniper and tobacco. Only Cabernet Sauvignon can express such a bouquet.Palate: it’s soft and captivating, irresistible with its fresh and velvety tannins that embrace a balanced acidity and a sensual taste.Characteristics: it’s the perfect marriage of quality and traditions, respectful of the esteemed French vine. The Cabernet Sauvignonexpresses the best of its personality to celebrate both the French homeland and the adoptive land of Sicily.

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ALTAVILLA DELLA CORTE Syrah

APPELLATION IGT Terre SicilianeGRAPE VARIETY SyrahVINEYARD LOCATION Trapani countryside - Borgo Guarini EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE the vineyards have a Northerly exposure (300 metres above sea level)TRAINING SYSTEM Cordon trained, spur pruned / GuyotVINES PER HECTARE (EA) 4.500/5.000YIELD (KG. PER HECTARE) 7.000/7.500 kgHARVEST PERIOD Hand-picking - End of AugustFERMENTATION TEMPERATURE 24°CPERIOD OF FERMENTATION 10 daysVINIFICATION Vinification is carried out in stainless steel tanks at controlled temperature, according to tradi tional red wine vinification method MATURATION Three months in durmast middle-sized barriquesMATURATION BOTTLE Three monthsALCOHOL 13.80 % vol. | PH 3.54 (average) | TOTAL ACIDITY 5.13 g/l (average)FIRST PRODUCED VINTAGE 2012VINTAGE PRODUCTION 110.000 bottlesFORMATS 75 clSERVING TEMPERATURE 16°CRECCOMENDED GLASS Medium-sized, slightly rounded bowl

TASTING NOTESColor: intense ruby red color.Nose: it announces its presence with mature fruit suggestions modulated by light shades of vanilla and spices.Palate: elegant and embracing tannins, with their excellent and delicated persistence, make this robustly structured wine more and more precious.Characteristics: the expression of the most well known international grape variety; it has found out its own ideal habitat in the Sicilianterroir; from the union of two excellencies a strong personality and greatly charming wine is born.

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ALTAVILLA DELLA CORTE Grillo

APPELLATION D.O.C. SiciliaGRAPE VARIETY GrilloVINEYARD LOCATION Trapani countryside – Borgo Guarini EstateSOIL COMPOSITION Medium mixture, mostly clayeyEXPOSURE The vineyards have westerly exposure (250 mts. above sea lev.)TRAINING SYSTEM Cordon trained, spur pruned/ GuyotVINES PER HECTARE (EA) 4.500/5.000YIELD (KG. PER HECTARE) 8.000/8.200 kgHARVEST PERIOD Hand picking - 3rd week of August and 1st week of SeptemberFERMENTATION TEMPERATURE 16°-18°CPERIOD OF FERMENTATION 15-18 daysVINIFICATION Soft pressing, fermentation at controlled temperature MATURATION 3 months “sur lie” in stainless steel with daily shakingMATURATION BOTTLE 2 monthsALCOHOL 12.60 % vol. | PH 3.06 (average) | TOTAL ACIDITY 5.66 g/l (average)FIRST PRODUCED VINTAGE Vintage year 1988VINTAGE PRODUCTION 200.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS For white wines with good texture, slightly bell-shaped and narrow rim

TASTING NOTESColor: randpale straw yellow color, with lively greenish shades.Nose: the fruit is full and well-defined; it blossoms slowly with hints of tangerine and grapefruit, almonds, yellowfleshed fruit, melon, sage, lavender, and broom flowers, in an exciting crescendo.Palate: composite and reserved by vocation and lineage, its guiding light is its harmony, which unfolds softly yet confidently, gradually revealing a slight yet unrelenting and soothing minerality.Characteristics: made of the finest of Sicily white grape varieties, it is a timeless wine that transcends trends and fads of the world with is nobility and modesty; it is refined and elegant, with a strong and resolute personality; far from being a co-star, it is the star par excellence.

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CHIARAMONTE Chardonnay

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY ChardonnayVINEYARD LOCATION Trapani countryside - Dàgala Borromeo EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE The vineyards have Westerly exposure (250 metres above sea level)TRAINING SYSTEM Cordon trained, spur pruned / GuyotVINES PER HECTARE (EA) 4.500/5.000YIELD (KG. PER HECTARE) 6.000/6.500 kgHARVEST PERIOD Hand-picking - at the beginning of AugustFERMENTATION TEMPERATURE 18°CPERIOD OF FERMENTATION 15 daysVINIFICATION Soft pressing and fermentation at controlled temperature MATURATION 3 months “sur lie”, on fine lees in stainless steel with daily shakingMATURATION BOTTLE 2 monthsALCOHOL 12.06 % vol. | PH 3.16 (average) | TOTAL ACIDITY 5.55 g/l (average)1ST YEAR PRODUCTION: 2013VINTAGE PRODUCTION 70.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS Tulip-shaped, for fragrant white wines

TASTING NOTESColor: bright straw yellow with marked shades of green.Nose: elegant and greatly charming aroma, where scents of exotic fruits, like pineapple, banana, mango and papaya, can be easily felt.Palate: full and fresh taste, at the same time sapid and with good acidity and persistence, harmonic in entering the mouth and delicate in finish.Characteristics: an extremely stylish and elegant wine; discreet and well-mannered but notwithstanding this still persuasive, its delicateapproach is remarkably modern.

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CHIARAMONTE Inzolia

CLASSIFICATION D.O.C. SiciliaGRAPE VARIETY InzoliaVINEYARD LOCATION Trapani countryside – Dàgala Borromeo EstateSOIL COMPOSITION Medium mixture,mostly clayeyEXPOSURE The vineyards have a south-westerly exposure (310 meters above sea level)TRAINING SYSTEM Cordon trained, spur prunedVINES PER HECTARE (EA) 5.000/5.500YIELD (KG. PER HECTARE) 7.600/7.800 kgHARVEST PERIOD Hand-picking - 1st and the 2nd week of SeptemberFERMENTATION TEMPERATURE 14°-16°CPERIOD OF FERMENTATION 20 daysVINIFICATION Soft pressing and fermentation at controlled temperature MATURATION 3 months “sur lie”, on fine lees in stainless steel with daily shakingMATURATION BOTTLE 2 monthsALCOHOL 12.56 % vol. | PH 3.14 (average) | TOTAL ACIDITY 5.32 g/l (average)1ST YEAR PRODUCTION: Vintage year 2001VINTAGE PRODUCTION 120.000 bottlesFORMATS 75 clSERVING TEMPERATURE 10°-12°CRECCOMENDED GLASS For young wines without texture

TASTING NOTESColor: mellow yet bright straw yellow, almost greenish.Nose: delicate and fine, with a profusion of hints reminiscent of exotic fruit and especially pineapple, mango and papaya, almond, lime, wisteria, iris and acacia that blend delightful hints of Mediterranean herbs.Palate: freshness is the virtue of this wine, which, together with fruit concentrated aromas makes it very pleasant and drinkable; it finally closes with a taste of almond and sea breeze.Characteristics: fully developed nectar typical of the variety, matchless expression of the lively and dynamic grapes it is made from; it blends its straightforwardness with the christal-clear and amenable taste profile exalting its remarkable lightness and tanginess.

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CHIARAMONTE Nero d’Avola

CLASSIFICATION IGT SiciliaGRAPE VARIETY Nero d’AvolaVINEYARD LOCATION Trapani countryside – Dàgala Borromeo EstateSOIL COMPOSITION Mid-mixture, mostly clayeyEXPOSURE The vineyards have south/south-westerly exposure (230 meters above sea level)TRAINING SYSTEM Cordon trained, spur pruned / GuyotVINES PER HECTARE (EA) 5.000/5.500YIELD (KG. PER HECTARE) 7.800/8.000 kgHARVEST PERIOD Hand-picking - 3rd week of SeptemberFERMENTATION TEMPERATURE 26°-28°CPERIOD OF FERMENTATION 10 daysVINIFICATION The vinification is carried out in controlled-temperature stainless steel tanks in accordance to red wines MATURATION 6 months in American durmast barriquesMATURATION BOTTLE 3 monthsALCOHOL 13.95 % vol. | PH 3.49 (average) | TOTAL ACIDITY 5.32 g/l (average)1ST YEAR PRODUCTION: Vintage year 2000VINTAGE PRODUCTION 500.000 bottlesFORMATS 75 cl and 37.5 clSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Medium-sized, slightly rounded bowl

TASTING NOTESColor: intense ruby red with lively purplish hues along the edges.Nose: it has an impeccable and fragrant fruit of surprising sharpness that reveals a profusion of scents that alternate in recalling plum and blackberries, black cherries and bilberries, cloves, black pepper, liquorice, dark chocolate and humus.Palate: it admirably blends all its power with expressive delicacy revealing a suave depth; it has an assertive character that is well tempered by the silky and delightful tannins; the match between nose and palate is polished and extraordinary.Characteristics: made entirely from Sicily’s most important red grape, it is a daring and strong, at times even austere and reserved wine; its extraordinary nature unfolds fully if it is left the time needed to express itself.

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CÆLES OrganicCatarratto

CÆLES Organic Grillo

CÆLES Organic Nero d’Avola

Organic Extra Virgin Olive Oil

CÆLES Organic Syrah

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CÆLES Organic - Catarratto

APPELLATION D.O.C Sicilia GRAPE VARIETY Catarratto AREA OF PRODUCTION Trapani Countryside - Borgo Guarini EstateEXPOSURE Southwest (350 m.s.l.m.)TRAINING SYSTEM Cordon trained, Guyot prunedVINES PER HECTARE (EA) 4.500YIELD (KG. PER HECTARE) 6.800 kgHARVEST PERIOD II week of September FERMENTATION TEMPERATURE 18°CPERIOD OF FERMENTATION 10 daysVINIFICATION METHOD Traditional white vinification in stainless steel tanksMALOLACTIC FERMENTATION AnyMATURATION 3 months “sur lie”, on fine lees in stainless steel with daily shakingMATURATION IN BOTTLE 2 monthsALCOHOL 12.5 % vol. | PH 3.30 (average) | TOTAL ACIDITY 6.00 g/l (average)FIRST PRODUCED VINTAGE 2013VINTAGE PRODUCTION 23.000 bottlesFORMATS 75 clSERVING TEMPERATURE 14°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: bright yellow with greenish shades.Nose: fresh and powerful, it exalts clear flowery broom hints, deliciously melted together with fruity notes of white peach and mature pear.Palate: it’s a touch of Nature into mouth, discovering delicate herbal nuances and a well defined texture. With a great personality, made of freshness and aroma, it envelops the palate in a way that only the organic farming is able to express.Characteristics: it’s a clear example of wine produced according to organic farming procedures, strictly respectful of the Environment. It’s characterizedby a natural heritage of olfactory and gustative splendor, with natural and genuine wideness and depth. A magnificient fruit of organic Sicilian oenology perceived by Firriato.

CÆLES Organic - Grillo

APPELLATION D.O.C Sicilia GRAPE VARIETY Grillo AREA OF PRODUCTION Trapani Countryside - Borgo Guarini EstateTYPE OF SOIL Clayey soils with carbonate textureEXPOSURE North 350 mt .s.l.m.TRAINING SYSTEM Cordon trained, mixed pruningVINES PER HECTARE (EA) 5.000YIELD (KG. PER HECTARE) 7.000 kgHARVEST PERIOD Hand-picking, 3rd week of August and 1st week of September FERMENTATION TEMPERATURE 16-18°CVINIFICATION METHOD Traditional white vinification in stainless steel tanksMATURATION 3 months “sur lie” in stainless steel tanks with daily shakingMATURATION IN BOTTLE 2 monthsALCOHOL 12.5 % vol. | PH 3.11 (average) | TOTAL ACIDITY 5.77 g/l (average)FIRST PRODUCED VINTAGE 2016VINTAGE PRODUCTION 30.000 bottlesFORMATS 75 clSERVING TEMPERATURE 12°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: shiny straw yellow color.Nose: delicate flowery aromas followed by citric notes and elegat exotic fruit fragrances.Palate: fresh and rounded, great freshness and taste balance, long persistence.Characteristics: an Organic native Sicilian wine expressing marked remarkable bouquet, of great personality. Fresh fragrances such as pink grapefruit and passion fruits, immediately disclosed in the wineglass together with notes of Mediterranean shrubland.

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CÆLES Organic - Nero d’Avola

APPELLATION IGT Terre SicilianeGRAPE VARIETY Nero D’Avola AREA OF PRODUCTION Trapani Countryside - Dàgala Borromeo EstateEXPOSURE Southwest (310 m.s.l.m.)TRAINING SYSTEM Cordon trained with Gujot pruningVINES PER HECTARE (EA) 4.200YIELD (KG. PER HECTARE) 7.800 kgHARVEST PERIOD I week of September FERMENTATION TEMPERATURE 24°CPERIOD OF FERMENTATION 8 daysVINIFICATION METHOD Traditional red vinification in stainless steel tanksMALOLACTIC FERMENTATION DoneMATURATION 3 months in French barriques 2° or 3° passageMATURATION IN BOTTLE 2 monthsALCOHOL 13.5 % vol. | PH 3.45 (average) | TOTAL ACIDITY 5.60 g/l (average)FIRST PRODUCED VINTAGE 2012VINTAGE PRODUCTION 20.000 bottlesFORMATS 75 clSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: intense red color.Nose: many nuances of red fruits and aromatic spices. The bouquet is rich in natural aromas that remind prunes and blackberries, black cherries and blueberries, cloves, black pepper, liquorice, dark chocolate and humus.Palate: the start is soft and captivating, with a great balancing between tannins and acidity. Great personality and intense expressive profile. A great drinkability.Characteristics: totally from the most important red sicilian grapes, it’s a bold wine from organic farming with no common taste. The taste of the genuine and pure nature of Sicily.

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CÆLES Organic - Syrah

APPELLATION IGT Terre SicilianeGRAPE VARIETY Syrah AREA OF PRODUCTION Trapani Countryside - Baglio Sorìa EstateEXPOSURE South / Southwest (250 m.s.l.m.)TRAINING SYSTEM Cordon trained, Guyot prunedVINES PER HECTARE (EA) 4.200YIELD (KG. PER HECTARE) 7.000 kgHARVEST PERIOD II week of September FERMENTATION TEMPERATURE 24°CPERIOD OF FERMENTATION 8 daysVINIFICATION METHOD Traditional red vinification in stainless steel tanksMALOLACTIC FERMENTATION Carried outMATURATION 3 months in French barriques 2° or 3° passageMATURATION IN BOTTLE 2 monthsALCOHOL 13.66 % vol. | PH 3.44 (average) | TOTAL ACIDITY 5.50 g/l (average)FIRST PRODUCED VINTAGE 2012VINTAGE PRODUCTION 20.000FORMATS 75 clSERVING TEMPERATURE 16°-18°CRECCOMENDED GLASS Not too wide, with slightly rounded bowl

TASTING NOTESColor: intense red.Nose: rich of delicious nuances that remind the red fruits of Trapani countryside and the wood fruits. Further to the fruity bouquet, floral notes and spices enrich its nose profile.Palate: in mouth it’s delightful, with a mature and pleasant fruit, and melts expressing an intense taste that reminds the nature. Very drinkable, its glass is very pleasant and appreciated.Characteristics: the land ofTrapani presents another enological pearl with an organic calling, thatgives new life and new light to theinternational variety. Perfect and excellent in every drop.

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Organic Extra Virgin Olive Oil

TYPE Extra virgin olive oil, not filtered

DENOMINATION DOP Valli Trapanesi

CULTIVAR Cerasuola and Nocellara cultivar from grown according to organic farming standards

ZONE OF PRODUCTION Trapani countryside

COLLECTION PERIOD October / November

COLLECTION TECHNIQUE Hand picked

MILLING Roller crushing stone

YIELD Around 12%

APPEARANCE Veiled

COLOR Jade green color with golden reflections

AROMA Net aroma of olive green with herbaceous hints

TASTE Fruity taste with slightly bitter and spicy aftertaste

FORMATS 0,50 L

PAIRINGS Serving a raw on salads, steamed vegetables vegetable soups, fish and meat, while cooking enhances the flavor of tomato sauces, meat and fish on the grill

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QUATER Grappa

HARMONIUM RISERVA Grappa

FAVINIA Grappa

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QUATER Grappa

CLASSIFICATION Quater is a modern grappa with a soft aromatic bouquet. A highly developed distillate aimed at a discerning international audience, no longer used to the traditional grappa. It is a acquavite that is refined and attentively treated in every aspect of its production.ALCOHOL 41 % volDISTILLATION METHOD Fractional in bain-marie and steam stillsFORMAT 70 cl

TASTING NOTESAppearance: transparent and crystal clear.Bouquet: intense and fine bouquet, rich in flowery and fruity fragrances.Detectable citron notes.Palate: sweet, smooth and rounded, light and soft body but fragrant and complex at the same time, persistent finish that closes with citric notes, raisin and elder aromas.

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HARMONIUM RISERVAGrappa

CLASSIFICATION Harmonium Grappa riserva is a blend of marcs of different vintages, distilled overa maximum period of 5 years and aged in barrels of limousine oak, beech, chestnut, mulberry and cherry. Each type of wood contributes o a specific characterization of absolute authenticity and craftsmanship.ALCOHOL 43 % volDISTILLATION METHOD Fractional in bain-marie and steam stillsFORMAT 50 cl

TASTING NOTESAppearance: dark brown with amber hues.Bouquet: rousing liquorice sensations and slight notes of walnut, cinnamon and vanilla. A sweet aroma of matured carob and date characterizing the elegant bouquet.Palate: intense and fine, complex and velvet. Dried fruit and spicy notes are enveloped by pleasant alcoholic sensations.

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Linea DISTILLATI

FAVINIA Grappa

CLASSIFICATION From the pomace of the grapes growing on the island of Favignana, where the vineyards are raised at the same level of the sea and the bunches benefit from the influence of the Mediterranean, the Favinia grappa is born. With its soft, elegant and pleasantly aromatic character, the skilful aging gives to this precious grappa the magic of the sweet and characteristic aromas of wood.ALCOHOL 42 % volDISTILLATION METHOD Fractional in bain-marie and steam stillsFORMAT 50 cl

NOTE DI DEGUSTAZIONEAppearance: straw yellow color with honey and golden hues..Bouquet: complex and involving. Dry fruit notes and candied fruit fragrances. Orange, marzipan, tomatoe leaf and figs.Palate: sweet, delicate, well balanced and fresh.