Nord perugini fine wines 10.14

perugini fine wines                                                                                                  10.14

nord
Plozza
Sondrio, Lombardia

The work accomplished in the past by wine growers in Veltlin is truly heroic. The steep hillsides of the valley were by far
not ideal for wine farming. However, winegrowers realized that once a possibility for wine growing was created, wonderful
grapes would grow on this sun blessed location. Working unimaginably hard, they created 2500 kilometres of stone wall on
the steep hills of the 50 kilometre long wine growing area. Thousands of stones were sheeted and thus winegrowers created
one of the largest terraced wine growing areas in the world. And this all happened over 2000 years ago! Cantina Plozza
are the pioneers of Sforzato production and in 1946 they were the first ones to introduce Sforzato to trade. Still today, the
Nebbiolo grapes of Veltlin grow on these sunny terraces and are laboriously harvested by hand vine by vine.

Rosso Di Valtellina DOC
The first impression is sweet with a subtle hint of wild berries and black currents. It proves rustic, strong and well established
on your palate. Reminiscent of dressed leather, red velvet cushions and a burning fireplace. The final impression is dry and
simple. A vin sauvage with the aroma of ripe fruit and a well balanced structure.

Sforzato di Valtellina (shown)
The finest Nebbiolo grapes are carefully hand selected and taken to a specially prepared attic in small wooden crates. The
grapes are left to dry for 3 months in these well ventilated rooms on slatted gratings known as graticci. During this process
the grape looses approximately 25% of their original weight. The concentrated grape is then left to mature for 5 years in oak
casks of various sizes. This is Valtellina at its best!

Fraciacorta Brut DOCG
Franciacorta (little France) is Italy’s most prestigious bubbly produced in the same manner as Champagne. Fermentation
takes place in bottle with a minimum of 18 months of aging on the lees. Straw yellow with greenish and golden reflexes. A
fine and persistent bouquet with known characteristics of bottle fermentation. Hints of bread crust and yeast enriched with
delicate notes of citrus and nuts (almonds, hazelnuts, dried figs), fresh fruit, delicate and harmonious.

Plozza, Sondrio, Lombardia

Paolo Cottini
Verona, Veneto

Paolo Cottini is the name by which Paolo and Sara wish to engage their personal identity to the wines they produce. 3rd
generation winemaker, Paolo Cottini and Sara’s vineyard is located in the heart of Valpolicella, precisely in Castelrotto, a
small medieval village in the municipality of San Pietro in Cariano. Located at the top of a hill, the castle, which gives the
name to the village has been destroyed, but its walls remain at the highest point of the hill. It is the symbol of royal dignity
and testimony to its military function.

Valpolicella Ripasso DOC Classico Superiore (shown)
A smoothly rounded and mature wine obtained from the best Corvina, Corvinone and Rondinella grapes vinified using the
traditional ‘ripasso’ method over dried grapes. This is a traditional yet innovative wine to be enjoyed by the glass on its own
or paired with second course meat dishes.

Amarone della Valpolicella DOC Classico
A mature and complex wine obtained from the best Corvina, Corvinone and Rondinella varietals laid out to partially dry for
90-110 days. The wine is vinified in the traditional manner and aged for an extended period in French oak barriques. A silky-
smooth wine that effectively reflects the characteristics of the terroir in which it originates. It pairs well with autumn harvest
and winter dishes such as braised meats and casseroles, but above all it is a wine to linger and meditate upon.

Antica Distilleria Quaglia dal 1890
Torino, Piemonte

Vermouth del Professore Classico Ambrato (shown)
This unique Vermouth is the result of a collaboration of passion. Federico Ricatto, Carlo Quaglia and the members of Jerry
Thomas Speakeasy in Rome. “We wanted to create a Vermouth that is strongly linked to the tradtion of Vermouth resulting in
a re-introduction and education of what must be considered the Italian apertif of excellence.” The recipe is simple: Moscato
wine from Langhe, the infusion of 13 high quality spices native to the Alps near Torino, pure cane sugar, and most importantly
time. The production is totally handmade and it is for this reason that very few bottles are available for each batch. We named
this Vermouth “Professore” after Jerry Thomas, an American bar tending legend who was nicknamed “The Professor”.

Chinotto
A very special liqueur produced by the infusion of freshly picked bitter oranges. Extraction of juice and delicate fragrance
is achieved by the infusion in alcohol for over 2 months. Subsequent to pressing, the infusion is matured in neutral vessels
for an additional 6 months. The product obtained is used as the basis for creating a liqueur of great elegance, character and
poise with vibrant hints of vanilla and rhubarb. 45% alc.vol.

Cascina Castlet
Costiglione D’Asti, Piemonte

Barbera D’Asti DOCG “Vespa”
(Available in both 375ml and 750ml)
Four little girls on a Vespa, a snapshot that recalls the 1950’s, the rebirth of Italy. A serene picture that highlights the values
of the family businesses which are run on simple lines. Deep and brilliant ruby colour that underscores the wine’s freshness
and vinosity. Intense, persistent bouquet that is pleasantly fruity with undertones of freshly picked flowers and fruits. Dry,
harmonious, sapid and balanced flavour.

Fratelli Alessandria
Verduno, Piemonte

Dolcetto d’Alba
A classic and traditional Dolcetto d’Alba. The perfect go to wine, not overpowering and not too simple but simply said, well
made and well balanced, expressing great fruit and harmony.

Verduno Pelaverga “Speziale”
15 years after the DOC, to show how special this wine is for the family, they decided to call it by its name “Speziale” (Special).
This unique wine is produced only in the commune of Verduno with the rare, indigenous grape variety known as Pelaverga
Piccolo. It looks particular for its colour and size; but the most fascinating peculiarity is the unmistakable scent of spices,
especially pepper. Act fast, only 50 cases from September to December are available every year, first come first serve!

Langhe Rosso “Rossoluna”
The “Rossoluna” is the only wine by Fratelli Alessandria that ages entirely in french oak barrels and is blended. Its colour
complexity is distinctive, as are its wide fruity and spicy notes that result from the blending of three of the typical local
varieties: Barbera, Nebbiolo and Freisa.

Barolo (shown)
Vittore’s San Lorenzo vineyard is probably the one closest to the Tanaro river, which lays behind the back of the Barolo region
on its way to Barbaresco. San Lorenzo’s 24-year old vines appear to yield the prettiest and most delicate fruit expression of
his Verduno Crus. You can virtually see it in the watery, pale red colour of the wine, while the palate remains lush with pulpy,
swollen summer fruit flavours. The most elegant Barolo I have ever tasted and still so young. 6-10 months in 500L followed
by 24 months in French oak and 6 months in bottle.

Barolo Chinato
The Barolo Chinato is a digestive wine obtained by adding a hydro-alcoholic infusion of herbs and spices to the already
produced Barolo wine. Each winery has its own and unique recipe. The first recipe is dated at the beginning of the XIX
century! A great match for Tiramisu and Chocolate.

Fratelli Alessandria, Verduno, Piemonte

centrale
Renzo Marinai
Panzano in Chianti, Toscana

Lori Marinai was said to have a remarkable personality: a poet, writer and artist of the art of living. Lori bequeathed this
philosophy, the strong bond with the land that marked his life, to his son Renzo. The San Martino a Cecione estate was
bought because the hamlet included an old bakery. Furthermore, Lori Marinai owned an old steam threshing machine, which
had been left idle for decades. These are the starting points from which Renzo Marinai, having embraced his father’s line of
thought, ventured to start sowing wheat to make bread, real bread, like in the good old days. And after the wheat fields,
came the vineyards.

Chianti Classico
90% Sangiovese and 10% Cabernet Sauvignon, this ruby red Chianti Classico has a full and lingering perfume that infuses
the palate with rich cherry flavor. Aged for 12 months in French oak barrels, this is a Classic Chianti, which leaves aside the
sharp temper of Sangiovese to focus more on a wine that is linked to its tradition, focusing on finesse and elegance. Full, dry
with great acidity, elegant and well balanced with soft tannins that envelop the palate leaving a feeling of warmth, roundness
and overall harmony.

Chianti Classico Riserva (shown)
This Marinai riserva is 100% Sangiovese from Panzano in Chianti and was aged for 14 months in French oak barrels. Both this
Riserva and the Classico have remarkably intense aromas worth lingering over. Ruby red in color, warm and elegant on the
palate with considerable body. This is a Chianti at its optimal state.

Chianti Classico Gran Selezione
“This is as solid as a rock with incredible structure and power. Full body, intense structure and wonderful depth of fruit. What
a long, long finish. A Superb, Amazing wine. Better in 2016…” Score: 97 James Suckling.

Renzo Marinai, Panzano in Chianti, Toscana

Tenuta Bellafonte
Bevagna, Umbria

“We wish to create a great wine, in the respect of nature and tradition, by interpreting the natural exhuberance of Sagrantino
grapes in an elegant and refined way.”

Sagrantino di Montefalco
2010 was characterized as a particularly warm and rainy winter and also a wet and fresh spring. Budding was delayed
approximately 10-15 days. The summer remained fresh until mid August and subsequently until mid October. This period
of higher than normal temperatures made it possible to recover much of the ripening delay. Collenottolo 2010 shows an
intense and bright ruby red colour. The nose is broad and complex, it opens on intense shades of berry, lavender and incense
on a background of graphite. A Great expression of taste marked by a noticeable but subtle tannins. The wine demonstrates
an interesting and convincing balance between freshness, tannin and caloric note, leaving the mouth fulfilled Number of
bottles produced: 10,850.

Lucchetti
Morro d’Alba, Le Marche

Lucchetti is considered one of the founding wineries in the movement to enhance the value and prestige of their indigenous
Lacrima grape. Mario, a committed artisan in the cellar and a respected oenologist, along with his wife and son Paolo have
elevated both the quality and the recognition of the grapes and the wines produced in Le Marche. “At times it has been an
uphill battle, but if you taste the wine, the unique character of the region comes through with clarity.”

Lacrima di Morro D’Alba (shown)
Lacrima is the indigenous deep black grape that exemplifies the Marches wine region; there are historic records documenting
that the grape has been harvested in the narrow district which today makes up the center of Morro d’Alba since medieval
times. The colour glows both red/purple with violet nuances, the bouquet is intense, fragrant, redolent of raspberry jam. On
the palate the wine comes across fresh, soft and balanced, intensely fruity and persistent on the palate.

Verdicchio dei Castelli di Jesi
In the two hectares planted in Verdicchio DOC region, grapes are picked strictly by hand. The wine is vinified after removing
the stems and pips and slightly pressing out the juice, under controlled heat fermentation. The wine is subsequently refined
and aged in steel tanks. Brilliant greenish/yellow in colour the bouquet is distinguished by a combination of delicate aromas.
On the palate the wine is soft with great body and pleasantly long-lasting.

Tenuta Bellafonte, Bevagna, Umbria

Marramiero
Rosciano, Abruzzo

Trebbiano D’Abruzzo DOC
The palest gold colour belies the incredible fragrance of tropical melon, pears, peach and apricot. The bright taste continues
with melon, hints of peach, apricot and an alluring nuance of nuts. Medium bodied, with a crisp, dry finish. Known for the
fantastic flavours which back up the bouquet. This wine was intended to be enjoyed fresh, hence why it was captured in the
bottle immediately, to preserve the freshness. This wine hits the market 3 months after picking! It only serves 2 months in
stainless steel.

Trebbiano D’Abruzzo “Altare”
Rich gold with greenish reflections and a white rim, a powerful and fairly oaky bouquet with vanilla and butterscotch
overshadowing fruit but incredibly integrated. On the palate it’s ample and rather languid, with bitter savory minerality that
flows into a clean mineral finish with some savory bitterness and hints of vanilla from the wood. It’s quite elegant, and the
oak will fold in nicely with time.

Abruzzo Pecorino DOP
Pecorino which derives from the word “pecora” otherwise known as “sheep”, is said to have come from migrating sheep
who would stop to eat grapes while being driven through vineyards. Its scent is distinctive and persuasive dominated
with essences of tropical fruit, mango, melon, grapefruit and unique nuances of spice. Flavourful, harmonious, fruity and
persistent.

Montepulciano D’Abruzzo DOC
Deep red striking tones of color nuances with a nose highlighted by black cherry, currants, vanilla and licorice. Plenty of rich
body with red fruit, earth, with substantial structure and tannin. A dry mellow taste and a harmonious structure makes this
bottle an incredibly valued wine. Aging 12 months in oak barrels and 6 months in bottle before release.

Montepulciano D’Abruzzo “Incanto”
Classic Montepulciano D’Abruzzo, unoaked. This is Inferi in steel. Deep cherry ruby with cherry rim, it has a rich bouquet with
cherry fruit supported by a bitterness and clean leathery minerality. Pleasant and inviting with some acidity to provide lift.
On the palate it’s full and rich, with clean sweet cherry fruit supported by languid berry fruit acidity. Smooth sweet tannins
that display some warm splintery youth, it will become silky with time.

Montepulciano D’Abruzzo “Inferi” DOC (shown)
Worthy of founder Dante Marramiero’s dream, from a single vineyard of great character comes Inferi, Montepulciano
D’Abruzzo. Shimmering red color, with darker sparkling reflections. On the palate it’s ample and smooth, with rich berry fruit
supported by smooth sweet tannins that have vanilla-laced bitterness more than acidity, and flow into a clean rather sour
berry fruit finish with lasting bitterness. Pleasant in an international key, and if you like the style, which is powerful and fruit
driven, you will enjoy it. Considerably it also has the capacity to age well for a decade or more. Aging: 1 year in stainless
steel, 1 year in French and Slovenian oak barrels and 6 months in bottles before release. One of my all time favourite wines,
every vintage!

Marramiero, Rosciano, Abruzzo

sud
Claudio Cipressi
Campobasso, Molise

The bio-dynamic and eco-friendly winery of Claudio Cipressi is located on the hills of Molise and overlooks an outstanding
view of the Adriatic Sea, the Tremiti Islands and the Gargano Cape. Now, 3rd generation winemakers, they began making
wines mostly from local grape varieties such as Montepulciano, Trebbiano, Aglianico and Falanghina. Now they have focused
their attention on the cultivation and vinification of the Tintilia grape, an ancient, autochthonous variety that had virtually
vanished from vineyards until a short time ago.

Tintillia del Molise “Macchiarossa”
Tintillia is a grape so heavily blessed with dark ink-like colour that it received its name Tintillia from the latin word “Tinto” (to
tint) as it was utilized to help wines that lacked colour more depth in colour. Manually harvested in early October, maceration
occurs for 10-12 days and never exceeds 26° C. Aged for 24 months in steel + 6 months in bottle, the colour is deep red with
garnet and bright reflections. With nuances of balsamic and spice on the nose, the mouth it is soft, round and enveloping.

Cantine Madonna Delle Grazie
Venosa, Basilicata

Considered the Barolo of the south, or as many would suggest, Barolo is the Aglianico of the north. This Aglianico from the
Vulture area of Basilicata was awarded DOC status in 1971 and is known as Aglianico Del Vulture.

Aglianico Del Vulture “Liscone” DOC (shown)
100% Aglianico del Vulture, coming from 30 year-old vineyards, with controlled production quantities under 100q/ha. The
fermentation is made in small vertical tanks in a maceration period of two or three weeks. The aging is made in French
oak tonneaux. The wine has a ruby red colour. It has an elegant aroma with a predominance of fruity notes typical of the
Aglianico variety. It has a good structure with an elegant tannin.

Aglianico del Vulture DOC “Drogone”
This very limited Aglianico del Vulture (only 750 bottles produced) is from the wineries oldest vineyard dating back to 1964.
Dark and concetrated ruby red with garnet highlights, an aroma of great intensity and complexity on the nose displaying
ripe red fruits and spicy notes. On the palate, a lovely fruit concetration, depth, integrated oak and velvety tannins. On the
finish, a lingering and fascinating fruit. Fermentation took place in a small open top stainless steel tank. During fermentation,
every day the cap was plunged several times daily to extract colour, tannins and flavour. An extended lees maturation and
24 months of aging in French oak has softened the tannins and given a full rich complexity to the flavour.

Claudio Cipressi, Campobasso, Molise

Masseria Frattasi
Montesarchio, Benevento, Campania

The hamlet of Montesarchio is famous in Benevento for housing particular ceramics dating back to the age of the Samnites.
Many of the inserts have derived from graves of a necropolis dating back to the fifth century B.C. The vineyards are all
biologically cultivated. It has been testified to in the Courts of Naples that in 1576, the Cecere’s already grew their vineyards
and produced wine in the farmhouses of Montesarchio. The activity of growing grapes and nourshing the land never ceased.
In 1950 Don Antonio Cecere discovered the only surviving Falanghina grapes from this original planting at the foot of
Mt.Taburno. These grapes are now constituted as a first choice grape. For this reason the wine of the property is named
Falanghina di Bonea.

Fiano di Acquafredda
Fiano di Acquafredda takes its name from the homonymous grape, which the Romans called “Vitis Apiana” or as what we
would call “bee”. It was called this because the grape had a particular greed for sugar. Much more expressive than the Fiano
di Avellino and unlike those of Irpinia, Fiano di Acquafredda enjoys greater exposure to the cold winds of Mount Taburno.
Prefermentative cold maceration. Soft pressing and fermentation at controlled temperature. Partial malolactic fermentation.
Aging in stainless steel for three months and the rest in the bottle.

Falanghina Taburno DOP “Falanghina di Montagna”
50% Falanghina Bonea, 50% Falanghina Taburno
Using cold-fermentation and maceration and then partial malolactic fermentation. Aging takes place in stainless steel for
three months and then in bottle for 6. Straw yellow with greenish reflections. Aromas of ripe pear, floral notes of gelomino
on a bed of straw. Full and juicy in its minerality on the palate, fresh, long persistence.

Falanghina DOP “Donnalaura” (shown)
50% Falanghina Bonea, 50% Falanghina Varone
Donnalaura is the emblem to the birthplace of Falanghina, Montesarchio, with two biotypes, one known in the region and
the other is a rare and exuberant grape with great acidity. Laura is the grandmother of Pascal, the owner of the winery. Aged
for six months in wood followed by three months in stainless steel and refinement in the bottle. The colour is a honeyed
yellow with an alcohol presence of 14%. Scents of flowers and long pear, according to the citation of Luca Maroni, who has
honoured the Donnalaura as the best white wine of Italy in the guide directory of the best wines of Italy.

Grande Cuvee Falanghina “Prestige Blanc”
100% Falanghina produced in the Charmat Method, stainless steel, a beautifully elegant cuvee with soft bubbles and hints
of dry banana and strawberry. Clean finish.

Aglianico del Taburno “Caudium”
Caudium was the capital city of Sannio, with a sanctuary that still occupies the current acropolis fortified with a castle by the
Lombards. The cultivation of grapes dates back to Crete, about 3500 years ago. The soil is various, limestone and marble,
sandstone and marl, clay and stone materials. Maceration on the skins for 15 days at 24°. Aging for 9 months in 3 different
barriques of second passage; French Allier, Nevers and Vosges toasted strong. The wine is then refined for 3 months in bottle.

Aglianico del Taburno “Kapnios” (Passimento)
The Kapnios, a wine quoted by Plato (The University) and Pliny (Naturalis Historia) is the first dried grape wine noted in
history (todays modern Amarone). The name derives from the Greek “capnios” which translates to “smoked”. The vine from
which the Samnites obtained these wines was known as Caburnica, todays Cabernet which was present in Campania three
millennia ago. The drying of the grapes in the sun produces the smoky taste, hence the Greek name for smoke. Picked by
hand on the second week of November, the grapes are than left to dry in in an open pergola style housing where they are
clipped vertically and hung in rows. Aging in new French oak barriques for 24 months and one year in bottle.

Conti Zecca
Leverano, Puglia

Salento Rosso “Nero”
Considered the most important and significant wine in Puglia, NERO is comprised of 70% Negroamaro and 30% Cabernet
Sauvignon. Aged in new French barriques and oak barrels, this full-bodied red boasts bold red fruit aromas, interlaced with
notes of spice and hints of vanilla and licorice. Nero is soft and harmonious on the palate with well-structured mature tannins,
and a long persistent finish.

Primitivo “Donna Marzia”
Also known as Zinfandel, the Primitivo variety has been cultivated in Italy for centuries. This Primitivo is harvested from
Donna Marzia, Conti Zecca’s most famous estate. Fermented and aged in stainless steel, this well-structured wine offers an
abundance of ripe fruits, accented by hints of spices. The wine has a soft, velvety texture and pairs nicely with grilled red
meats, pasta dishes with meat-based sauces, and aged cheeses.

Negroamaro “Donna Marzia” (shown)
Puglia’s signature varietal, Negramaro is the dominant grape in this blend and is harvested from Conti Zecca’s most famous
estate, Donna Marzia. Vinified in stainless steel and aged in cement so as not to alter the natural characteristics of the variety,
Donna Marzia Negroamaro possesses an aromatic bouquet of wild cherries and delicate florals and offers a velvety taste that
is persistent on the finish. This wine is the perfect accompaniment to boiled, roasted, and grilled meats.

Alberto Longo
Lucera, Puglia

The Estate of Alberto Longo is located just north of Puglia in the town Lucera, where the Longo family has been farming in
the region for over three generations. Having worked the land with his family as a young boy and adolescent, Alberto left
the region for his studies and professional career, only to return to match the love for his land with his passion for wine. His
mission is to realize a project able to enhance the value of his native territory, Daunia.

Nero di Troia “Le Cruste” (shown)
Fermentation in steel vats with prolonged contact with skins. After malolactic fermentation, aging in French oak barriques
and tonneaux for 12 months, and then for 18 months in bottle. Intense ruby red, persistent, rich notes of brambleberries
and ripe plum.

Cacce Mmitte di Lucera
55% Nero di Troia, 30% Montepulciano D’Abruzzo, 15% Bombino Bianco
Fermentation in temperature controlled stainless steel vats favouring prolonged contact of must with skins. Malolactic
fermentation takes place in the month of November. Aging 6-8 months in cement vats and then in the bottle for at least 6
more months. Intense ruby red, persistent, rich fragrance of wild berries.

Le Moire
Cosenza, Calabria

To understand territories one requires a keen sense for detail to delve into the past. Le Moire’s philosophy is to promote the
culture of the region and to enjoy its specificity derived from a diversity of tastes. Close to the vineyard is an ancient Roman
bridge called the Annibale Bridge where Hannibal is known to have led his warrior elephants. This noble beast is closely
associated with memory and is an iconic image of a great journey through this land, Calabria.

Le Moire has adopted a system used for thousands of years in this majestic soil - close plant density of over eight thousand
plants per hectare. This, along with low-vigour root stock, low espaliers and painstaking manual labour produces a plant that
bears a limited number of sweet, healthy, fragrant bunches.

Magliocco “Annibale” (shown)
Magliocco Dolce 80% Sangiovese 20%
The vine used in the making of this wine is Magliocco Dolce, prince of Calabrian Cultivars, grown in these lands for thousands
of years, known by many names, and today at the forefront of quality native cultivars; rootstock 420A. Hand selection of the
grapes, a slow maceration at controlled temperature and light crushing are methods we use to preserve the character and
fragrance of the ripe fruit.

Arvino/Magliocco “Mute”
45% Magliocco, 45% Arvino, 10% Greco Nero
The vines used to make this wine are Arvino, Magliocco and Greco Nero. These cultivars, after years of anonymity, are staking their
claim and shouting from the rooftops their new status as the newly-crowned kings of native Calabrian cultivars; rootstock 420A.

Alberto Longo, Lucera, Puglia

Cantina Val Di Neto
Crotona, Calabria

Melissa Rosso Superiore “Mutro” DOC (shown)
Talk about a hidden gem! This Melissa from the Ciro territory of Calabria is an incredible display of Southern Italian wines at
their best! A blend of 75% Gaglioppo and 25% Greco Nero make up this DOC. Medium ruby red in colour with a persistence
and complex bouquet of ripe berries, jam with an after note of vanilla, this 2006 is sure to please. These wont last! Only 750
cases produced.

Val di Neto Rosso “Arke”
55% Aglianico, 35% Gaglioppo and 10% Greco Nero make up this stunning wine from Crotone. Just south of the Ciro
territory is where this vineyard lays. A lightly alkaline mixture of soil very rich with potassium produce a bright ruby red wine
with a bouquet of ripe berries, bold tannins an intense wine.

Azienda Agricola Gulfi
Chiaramonte, Sicilia

The Nero d’Avola was selected for cultivation by grape growers of Avola (Siracusa) several hundred years ago and spread
to the commune of Noto (SR), the provinces of Ragusa and Caltagirone. When cultivated to yield a low quantity of fruit per
vine this grape variety is capable of expressing the characteristics of important aged red wines. An aroma of red fruit and
typically “sweet” tannins that persist after many years are the most significant components. At the same time, this grape also
lends itself well to the production of young and novello wines of a suggestive red and violet-tinged color, highly pronounced
aroma of red fruit (plum, blackberry) and smooth tannins.

Cerasuolo di Vittoria DOCG
Comprised of 50% Nero d’Avola and 50%, Frappato, Cerasuolo di Vittoria is a simple red wine. Harvested and fermentated
separately, but both coming from a single vineyard located in Chiaramonte Gulfi where the Frappato grapes and the
Cerasuolo di Vittoria take their origins. Cherry red with violet shadings, Cerasuolo di Vittoria is a recovery and a re-proposal
of an old and historical tradition. With aromatics of cherry and peach, the taste is perceived balanced, salty, rightly fresh and
lightly tannic. The two different base wines are assembled and aged a few months in stainless steel vats and then in bottle,
not to be released before June according to the DOCG rules.

Nero D’Avola IGT “Nerojbleo” (shown)
Nerojbleo is produced from first-growth grapes grown in the Coste vineyard in the district of Monti Iblei. Altitude and related
wide-ranging day/night temperatures mitigate the warm Mediterranean climate. Intense ruby red with purple reflexes. The
nose projects a dense yet well-focused mass of aromas, dominated by a luscious scent of black fruits, blended with nuances
of eucalyptus and sandalwood. The mouth reveals a quite powerful structure, packed with lively acidity and salty minerality.
A medium-rage Nero d’Avola aged in French oak barrels, meant for medium-term drinking, offering a sense of authenticity
and the bold signature of the Sicilian terroir. Aged 12 months in French oak barrique and tonnaux. Unfiltered.

Nero D’Avola IGT “Neromaccarj”
This single vineyard Cru Nero D’Avola is 1 of 4 produced by Gulfi. Grown using a bush trained system (Alberello), from 30
year old vines. The wine is decanted into small 225 liter barrels where it is left to age for 18 months. Ruby red, with intense,
deep violet reflections. Intense, characteristics of red fruit and vanilla. Elegant, sophisticated, harmonious and a lingering
finish.

Nerello Mascallese IGT “Reseca”
Reseca is made from 100% Nerello Mascalese grapes coming from a small village on the northern slope of the Etna volcano.
The vineyards are over 100 years old, the vines stretch over steep lavic stone terraces in a unique and suggestive landscape.
Light brilliant ruby with deeper shades at the center of the glass. Intense and full coloured also at the rim. Reseca is a classic
red still wine from Etna. The particular volcanic soil and the high hilll climate of the volcano, marked by strong day-night
temperature range and completely surrounded by woods, confer this small cru quite unique features. A red fruit, neatly
balmy nose distinguish this wine, together with big gliceric volume and thick, crispy tannins. Ages for about 24 months in
225 lt. French oak barriques.

Cottanera
Catania, Sicilia

Etna itself flows in the lymph of the Cottanera vineyards. With its pioneer viticulture, Cottanera is one of the most extraordinary
companies in Italian and international enology today. The vineyards grow over lava stone, 700 mts above the sea, on the
northern slope of the volcano, rising and twisting with air of the volcano, becoming the mirror of a unique, precious territory,
a fascinating, suggestive land. The first to believe in the value of these black lands was Guglielmo Cambria who together
with his brother Enzo, decided at the beginning of the 1990s to convert what was a hazel grove into a great vineyard,
starting with international grapes, then moving on to autochthonous grapes, to the traditional grapes grown on Mt. Etna,
such as Nerello mascalese, Nerello cappuccio and Carricante.

“In looking to the future we can’t but consider all that we have received. Land, as I was taught by my father, is invaluable, as
it is the beginning of all and is what we will become”.

Etna Rosso “Barbazzale” (shown)
Barbazzale Rosso, Nerello Mascalese with a low percentage of Nerello Cappuccio, is vibrant ruby red, perfect for first-time
wine drinkers. Delightful scents of raspberry and blackberry, wild flowers interwoven with light mineral scents. Very pleasant
freshness on the palate, with a fresh tasting hint of acid.

Etna Rosso
Etnarosso DOC is produced from Nerello Mascalese and Nerello Cappuccio grapes. An elegant, unique, prestigious wine,
rich in particularly intense floral, occasionally fruity aromas, bearing a freshness typical of Mt. Etna. In the mouth, the wine
is well structured, with dense, harsh, but not dry, tannins. The long aftertaste confirms that this is a fine wine destined to be
appreciated by future generations.

Etna Bianco
A great white wine, made from carefully selected Carricante grapes. Variosu scents can be appreciated from this wine
ranging from fresh citrus fruits (above all, grapefruit) to slight vegetable aromas. Some characteristics of hydrocarbon
features area also acquired with age. The reductive evolution of this wine releases some mineral, flint like notes which once
poured give it a distinguished character. On tasting, it reveals great body with the right level of acidity to give a fresh, long-
lasting sensation.

Cottanera, Catania, Sicilia

Rossa
Catania, Sicilia

“Rossa is a young and dynamic company, born from the desire of a new generation of sicilian businessmen to exploit the
island, its many resources and its genuine products.”

Down by the slopes of Etna, Europe’s highest and most active volcano you will find hectares of orange trees, the pride of
Sicily’s ancient farming tradition. In this very place, blessed with a perfect terrain and temperature range you will find the
famous Blood Orange of Sicily. There is no other place in the world that can grow a Blood Orange!

Amara
Only the best blood orange peels are selected and combined with a selection of herbs and infused sugar for this Amaro. This
recipe gives life to a natural digestive. Unique with a strong character, golden and crystal clear, produced in small batches
with tradition in mind and absolutely no additives.

birra
Karma
Caserta, Campania

In just a few short years Mario Cipriano became an adviser and a producer who is not just content with being part of the
craft beer market, but is constantly looking for a way to set himself apart. The beer Karma is the result of modern vision and
ancient tradition. Karma, as an authentic craft beer, is fermented in the bottle and has natural occurring sediment. In order
to maintain all the nutritional and organoleptic qualities, there is no pasteurization or filtration, and above all, there are no
preservatives. The quality of Karma is guaranteed both by the choice of high-quality ingredients: malts from biodynamic
farming, sugar cane is fair market and the honey is organic.

Marilyn (Light Beer) (shown)
Water, barley malt, honey, raw cane sugar from the Fair circuit, hops and yeast.
Light beer with a high fermentation with soft hints of malt and grassy notes, citrus and floral varieties typical of continental
noble hops. Appearance characterized by a striking clarity, light body and delicate aroma. Fermented and aged in bottle
form natural sediment. 5% alc.vol.

Amber Doll (Amber Beer)
Water, malted barley, organic honey, raw cane, hops and yeast.
Amber beer with a high fermentation is characterized by an elegant blend of six malts and hops from Continental and
American. Chestnut honey, local organic production, enhances and highlights the uniqueness of this personal recipe.
Fermented and aged in bottle form natural sediment. 5.7% alc.vol.

Carminia (American Pale Ale)
Water, malted barley, hops, raw cane sugar and yeast.
In the 19th century British sailing ships bound for the East Indies were carrying an amber beer characterized by intense hop
aromas and caramel with lightly toasted malts. Features that allowed it to withstand the long ocean crossings. It is this style
that inspired Carminia, further enhanced by the addition of hops during fermentation. Fermented and aged in bottle form
natural sediment. 4.6% alc.vol.

Birra dell’Eremo
Assisi, Umbria

San Francesco d’Assisi, Patron Saint of Italy, was born in this land and chose to live his vocation in the woods with his loving
creatures. The Patron Saint of Animals and the Environment.

Birra dell’Eremo, was founded in 2012. An artisan brewery with the right balance between history and flavour located on the
slopes of Mount Subasio. This is where Geltrude Salvatori Franchi started her project together with her husband Enrico Ciani
and the support of the rest of the family. Thanks to his degree in agriculture and specialized training at The Italian Brewing
Research Centre, Enrico and Geltrude were able to turn their dream into a reality.

Nobile (Golden Ale)
A beer with a white foamy and long-lasting head and a citrusy scent with a predominance of lemon. The flavour is well
balanced, the bitterness is balanced and disappears giving way to malty notes. 5% alc.vol.

Magnifica (Amber Ale)
An amber coloured beer with a white long-lasting head. This beer has malty and fruity aromas and the sweet taste of malt
immediately gives way to the slight bitterness of the hops. 5% alc.vol.

Fuoco (Tripel)
Fuoco is a Tripel beer with an intense gold colour and delicate, white and long-lasting head. This beer features a bread crust
aroma. Malt is the dominant flavour with soft and enveloping notes of caramel. Fuoco is a highly drinkable beer, despite its
alcohol content. 8.5% alc.vol.

Fiera (IPA: Indian Pale Ale)
American IPA beer featuring an intense golden colour with a white and long-lasting head. Citrusy scent with notes of lemon
and red berries. Its taste features herbaceous notes with a smooth and balanced bitterness, typical of the American IPA.
6.5% alc.vol.