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Piemonte doc Cortese “Adelasia” Grape varietal

Cortese

Wine-making process

Soft pressing; fermentation in stainless steel at a controlled temperature of 16-18°C; maturing in stainless steel for 4 months.

Winemaker comments

Inviting fresh liveliness and intoxicating wild flowers on the nose, with the mineral qualities of the terroir.

KEY SELLING POINTS WHY:

- Cortese, the grape of Gavi di Gavi - Best Value for money white wine - Best margin wine for Customer - Catchy label (looks good on shelf, doesn’t scream «cheap»)

WHERE:

- Pizzerias, Restaurants, Shops, Pub.

HOW:

- Great by the glass - By the bottle

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Barbera “Ottone I” Grape varietal

Barbera

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap.

Winemaker comments

Deep, bright ruby red, with a fresh opening; bursting with hints of ripe berries, with cherries and jam making it nicely soft on the palate.

KEY SELLING POINTS WHY:

- PIEMONTE , DOC, BARBERA: three important words for a great value for money wine - Best Margin wine for customer - Catchy Label (looks good on shelf, doesn’t scream “cheap”) - Perfect Introduction to Piemonte Wines

WHERE:

- Pizzerias, Restaurants, Shops, Pub.

HOW:

- Great by the glass - By the bottle

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Nebbiolo d’Alba doc “Brumo” Grape varietal

Nebbiolo

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 10 days, with daily pumping of the must over the cap.

Winemaker comments

Vanilla overtones, with varietal fruit evident; full-bodied, elegant, persistent.

KEY SELLING POINTS WHY:

- It’s called the «baby Barolo». - Since Barolo is the King of wines, Nebbiolo is «the Prince», it has all the elegance, freshness and persistence of a young noble wine . - As colse as it gets to Barolo for the price.

WHERE:

- Restaurants of any kind, Shops.

HOW:

- Either By the Bottle or By the Glass this wine will be a pleasent discovery for customers CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Gavi docg del Comune di Gavi “Fossili” Grape varietal

Cortese

Wine-making process

Soft pressing of the grapes; fermentation in stainless steel at a controlled temperature of 16-18°C; maturing on the noble lees from the fermentation for 6 months.

Winemaker comments

Aromas of citrus fruit, with floral undertones; prominent mineral sensations; long finish, with balance and good structure.

KEY SELLING POINTS WHY:

- It’s Cortese at its best, great minerality and long lasting finish - Tob Value Wine - Best Alternative to Pinot Grigio - The white wine everybody’s talking about

WHERE:

- Pizzerias, Shops, Restaurants (top end too)

HOW:

- TOP VALUE by the GLASS - By the bottle - Perfect for Oriental Food (Japanese, Chinese, Thai)

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barolo docg “Patres” Grape varietal

Nebbiolo

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 12 days, with daily pumping of the must over the cap.

Winemaker comments

Spices and dried flowers on the nose; smooth and mouth-filling, with sweet tannins. Great structure.

KEY SELLING POINTS WHY:

- WHY NOT?!! We may ask! BEST VALUE BAROLO around. - Barolo does not promise what it cannot give - The perfect example of Sartirano philosophy. - Great character, full body and an elegance second to none.

WHERE:

- Restaurants of any kind across U.K., Shops.

HOW:

- TOP VALUE by the Glass in Top End Restaurant - By the bottle it’s suitable for every kind of restaurant CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barolo docg riserva Grape varietal

Nebbiolo

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 12 days, with daily pumping of the must over the cap.

Winemaker comments

Elegant structure; lingering bouquet packed with spices and hints of liquorice; full, sumptuous character; velvety, with plenty of tannins.

KEY SELLING POINTS WHY:

- It’s the top of the top - it has an incredibly good wine even before you know the price! Then it become fantastic! - The longer ageing gives this Barolo a sumptuous character, together with the elegant structure. - Spicy bouquet with hints of liquorice, velvety with plenty of tannins

WHERE:

- Top End restaurant and Wines Boutiques

HOW:

-By the Bottle, preferably decanted. - With strong cheeses, wild boar, braised or roast meat. CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barbaresco docg riserva Grape varietal

Nebbiolo

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 12 days, with daily pumping of the must over the cap.

Winemaker comments

Rich on the mouth; elegant and spicy, with a flowery bouquet; warm, with silky sweet tannins; long finish and long-lasting.

KEY SELLING POINTS WHY:

- Because it’s a «riserva» and you won’t find a better deal on this kind of wine! - all the excellent characteristics that you look for in a Barbaresco but with a softer but richer body and silky seeet tannins.

WHERE:

- Top end Restaurant and Wine Boutiques

HOW:

- By the Bottle, preferably decanted. - with Roast, fantastic with matured cheeses

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barbaresco docg “Magno” Grape varietal

Nebbiolo

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 12 days, with daily pumping of the must over the cap.

Winemaker comments

Ethereal, with balsamic sensations; elegant and long, with excellent structure.

KEY SELLING POINTS WHY:

- Because it’s another proof, not that it was needed, of the versatility of the Nebbiolo’s grape. - Barbaresco is Barolo younger brother, as noble and rich as the Barolo but with it’s own elegance and balanced structure that make it a great wine in is own rights - Ethereal with balsamic sensation, elegant and long.

WHERE:

- Restaurant and Wine Boutiques.

HOW:

- By the bottle - By the glass in top restarant that like to let their client experience with something they are maybe less familiar.

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barbera d’Alba doc “Domina” Grape varietal

Barbera

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days, with daily pumping of the must over the cap.

Winemaker comments

Rich structure; expansive bouquet showing ripe fruit; mouth-filling, long finish.

KEY SELLING POINTS WHY:

-The Top apellation Barbera - One of the more distiguished grape from Piedmont - Elegant as you expect from a Piedmont wine with rich structure and expansive bouquet showing ripe fruit

WHERE:

- In Pizzeria, restaurant, wine shop

HOW:

- By the glass it would be perfect - By the bottle

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Dolcetto d’Alba doc “Primaio” Grape varietal

Dolcetto

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 25-28°C; maceration on the skins for 6 days, with daily pumping of the must over the cap.

Winemaker comments

Soft, clearly showing ripe berries on the nose; good balance and medium structure.

KEY SELLING POINTS WHY:

- Primaio means «First», is the fresher red wine from Piedmont - Elegant and easy drinking - to be drunk young, when is still soft and harmonious on the palate - on the vivid smell of little red fruit.

WHERE:

- Pizzeria, restaurant and wine shop

HOW:

- by the glass or by the bottle - with starters, fresh pasta or cheeses CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Langhe doc “Ensema” Grape varietal

Barbera, Cabernet

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap.

Winemaker comments

The deep and intense red colour announces the presence of ripe fruit scents that well combines with elegant spices.

KEY SELLING POINTS WHY:

- Intense and deep red color for this blend of Barbera and Cabernet, that announces presence of Ripe fruit that perfectly combines with elegant spices - For those who like the elegance and particolarity of Piedmont wines but love the roundness given by the blend with an international grape. - «Ensema» in Piedmont dialect means Together.

WHERE:

- Wine shops, international restaurant.

HOW:

- By the bottle and even by the glass where the clkient could be more intrigued about it. - With red meat and cheeses CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Roero Arneis docg “Parvo” Grape varietal

Arneis

Wine-making process

Cold maceration on the skins for 12 hours; soft pressing; fermentation in stainless steel at a controlled temperature of 16°C; maturing on the noble lees for 6 months.

Winemaker comments

An array of flowers and fruit, with camomile and apricots featuring. Long and delicate, with good structure.

KEY SELLING POINTS WHY:

- It’s time for customers to discover this amazing grape - Delicate but persistent with a hint of aromaticity

WHERE:

- Pizzerias, Restaurants, Shops.

HOW:

- TOP VALUE by the Glass (to get people to try it) - By the bottle - Perfect with Oriental food (Japanese, Chinese, Thai, Indian) But also white meat.

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Moscato d’Asti docg “Dulcis” Grape varietal

Moscato

Wine-making process

Soft pressing; cold clarification; storage at zero degrees of alcohol at a controlled temperature of 0-4°C until fermentation in pressure tank prior to bottling.

Winemaker comments

A big, enveloping nose featuring the intense aroma of the moscato grape. Slight hints of acacia and honey. Sweet, and nicely fresh.

KEY SELLING POINTS WHY:

- The light and creamy bubble and the unmistakeable smell and taste of moscato grapes togheter with a low alcohol content made this wine a trademark among Piedmont winses and an important player on the wine market. - A glass of «Dulcis» will make you think of the summer sun and a light breeze, and it will not be enough.

WHERE:

- Restaurants, Pizzerias, Wine shops. - Perfect for party and «al fresco» dinner and lunch.

HOW:

- By the glass, as aperitif or with dessert. - try it with strawberrys CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Asti spumante docg Grape varietal

Moscato

Wine-making process

Soft pressing; filtration and storage in a cold store at 0 °C until fermentation in pressure tank prior to bottling.

Winemaker comments

Fragrant mousse, with a wave of aromas bringing the fruit to the glass.

POINT OF SALE WHY:

- New Idea for aperitif wine - Good value party wine - Fresh, Aromatic and Fragrant

WHERE:

- Pizzerias, Restaurants, Shops.

HOW:

- TOP VALUE by the Glass as aperitif or with desserts - By the bottle - Enjoy it «Al Fresco».

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Alta Langa doc Spumante Metodo Classico Grape varietal

Pinot Noir, Chardonnay

Wine-making process

Soft pressing; fermentation in stainless steel at a controlled temperature of 15-16 °C ; second fermentation in the bottle and maturation on the noble lees for 30 months.

Winemaker comments

Packed with flowery sensations, and by exotic fruit; delicate, persistent perlage; appealing aftertaste of toasted bread give it slinky warmth.

KEY SELLING POINTS WHY:

- The Alta Langha Docg is the highest reference in the region. - The Piedmontese territory and history deserved this important recognition for a richness that remained hidden and unspoken for decades. - Traditional Metod Spumante from Pinot Nero and Chardonnay, with delicate and persistant perlage and a toasted bread aftertaste

WHERE:

- Restaurants, Bar, Wine Shops

HOW:

- By the glass: as an aperitif, the perfect match for shellfish, as a welcoming drink or for that “important toast” - By the bottle: at functions and ceremonies. CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Bianco mpf “Dulcis” Grape varietal

Aromatic white grapes

Wine-making process

Crushing and destemming, soft pressing, filtration and storage at 0 alcohol degree in lack of fermentation.

Winemaker comments

The typical and intense aroma of floral scents well combines with the liveliness of the foam which underlines its enticing pleasantness.

KEY SELLING POINTS WHY:

- A sweet wine with just the right amount of Bubbles, - Low in alcohol, pefect light refreshment on those summer afternoons

WHERE:

- Restaurants, Pizzerias, - Perfect for party and «al fresco» dinner and lunch.

HOW:

- By the glass, as aperitif or with dessert. - Good with antipasti too

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Rosso mpf “Dulcis� Grape varietal

Aromatic red grapes

Wine-making process

Crushing and destemming, cold maceration for 24 hours with the skins, filtration and storage at 0 alcohol degree in lack of fermentation.

Winemaker comments

The intense and sweet aromas of berries characterize the pleasantness of this wine.

KEY SELLING POINTS WHY:

- Sweet, slightly bubbly and RED! - Good value red party wine - Intense and sweet aroma of berries.

WHERE:

- Pizzerias, Restaurants, Shops.

HOW:

- By the Glass - With desserts and pastries - Try it with that chocolate cake!

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Spumante Brut Grape varietal

Pinot Noir, Chardonnay

Wine-making process

Soft pressing; filtration and storage in a cold store at 0째C.

Winemaker comments

Dry sparkling wine, with brillant white colour, and a fine and persistent perlage. On the nose, delicate scents of hay and flowers.

KEY SELLING POINTS WHY:

- Dry and Sparkling, need to say more?

WHERE:

- Restaurants, Bar, Wine Shops

HOW:

- By the glass: as an aperitif - As a dessert sparkling wine - By the bottle: at functions and ceremonies.

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Langhe doc Favorita “Algiò” Grape varietal

Favorita

Wine-making process

Soft pressing, fermentation in stainless steel at a controlled temperature of 16-18°C; maturing in stainless steel for 4 months.

Winemaker comments

Light straw-yellow in colour with thiny green reflections, a fragrant perfume, definitely floral. The pleasant scent of rennet apple exhalts the taste, which is nicely sourish.

KEY SELLING POINTS WHY:

- A very popular white wine in Piedmont - Fresh and fragrant, a young wine with a character. - Favorita means «The Favored», make it yours!

WHERE:

- In Pizzeria, restaurant, wine bar

HOW:

- By the glass it would be perfect - By the bottle - To enjoy in its youngness with antipasti and white meat

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Langhe doc Nascetta del comune di

Novello “Ghercina”

Grape varietal

Nascetta

Wine-making process

Soft pressing, 6 hours maceration on the skins, fermentation in stainless steel at a controlled temperature of 16-18°C; maturing in stainless steel for 5 months.

Winemaker comments

Distinctive wine from an ancient white variety. Deep yellow colour, scents of acacia flowers and exotic fruit aromas in the mouth. Good minerality.

KEY SELLING POINTS WHY:

- A doc from Novello, our winery village. - A distinctive white from an ancient white variety - Matured on noble lees

WHERE:

- Pizzerias, Restaurants

HOW:

- By the glass on the blackboard (it will intrigue the customers) - By the bottle - Perfect with sushi and antipasti.

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Cortese Frizzante “Ribaldo” Grape varietal

Cortese

Wine-making process

Soft pressing, fermentation in stainless steel at a controlled temperature of 16-18°C.

Winemaker comments

Fresh and fruity, with pleasant scents of white flowers. The delicate effervescence underlines the pleasant acidity note. Very clean in the mouth.

KEY SELLING POINTS WHY: -

Cortese Grapes with a spark! Refined on the lees Young, fresh and summery. The delicate effervescence underlines the acidity note

WHERE:

- Pizzerias, Shops, Restaurants.

HOW:

- Perfect as an aperitif, but the light bubbles can be enjoy throughout the meal - By the bottle and by the glass - Al fresco ideal wine

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Monferrato doc Chiaretto Grape varietal

Barbera

Wine-making process

Crushing and destemming; cold maceration on the skins for 8 hours; fermentation in stainless steel at a controlled temperature of 18-20°C.

Winemaker comments

Strikingly splendid colour; flowery, fruity nose, fresh and engaging; well-balanced taste, velvety and with medium structure.

KEY SELLING POINTS WHY:

- Elegant, with a stikingly splendid color - velvety and of medium structure but fresh and engaging - a well balanced rose’ wine

WHERE:

- Pizzeria, restaurant

HOW:

- By the glass or by the bottle - With starters, meat carpaccio, tunafish - By itself as an aperitif.

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Barbera “Coccinella” Grape varietal

Organic, Barbera

Wine-making process

Vinification of organically-farmed grapes; crushing and destemming, with fermentation in stainless steel at a controlled temperature of 25°C.

Winemaker comments

Bright ruby red, with small red fruit, currants and wild strawberries contributing lovely sensations of freshness.

KEY SELLING POINTS WHY:

- PIEMONTE, DOC, BARBERA: three important words for a great value for money wine And it’s ORGANIC! - Best Margin wine for customer - Best margin wine for Customer - trasparent label make it young and appealing to young and enviroment wise people - PerfectIntroduction to Piemonte Organic Wines

WHERE:

- Pizzerias, Restaurants, Shops, Pub.

HOW:

- Great by the glass - By the bottle

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Cortese “Coccinella” Grape varietal

Organic, Cortese

Wine-making process

Vinification of organically-farmed grapes; soft pressing, with fermentation in stainless steel at a controlled temperature of 25°C.

Winemaker comments

Straw yellow, with spring flowers emerging to fill the flavour. Freshness and mineral properties are attributable to the terroir.

KEY SELLING POINTS WHY:

- Cortese, the grape of Gavi di Gavi - Organic Wine!! - Best Value for money organic white wine - Best margin wine for Customer - Trasparent label make it young and appealing to young and enviroment wise people

WHERE:

- Pizzerias, Restaurants, Shops, Pub.

HOW:

- Great by the glass - By the bottle

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Monferrato doc rosso “Monfrà” Grape varietal

Barbera, Merlot

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap.

Winemaker comments

The brilliant red announces a wine of great character. Ripe fruit and cherry on the nose. A very pleasant wine, with soft and supple mouthfeel.

KEY SELLING POINTS WHY:

- Perfect Combination of Barbera and Merlot Grapes - A good value for money blended wine - Brilliant red color and a great character

WHERE:

- Restaurants of any kind, Shops and Winebar

HOW:

- Either By the Bottle or By the Glass this wine will be a pleasent addiction on any list or... even better... blackboard

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Grignolino Grape varietal

Grignolino

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 4 days, with daily pumping of the must over the cap.

Winemaker comments

Clear ruby red; thyme and wild flowers giving a special aroma; medium body, dry, just the right tannins.

KEY SELLING POINTS WHY:

- A grape that come from Piedmont, as the Nebbiolo and the Barbera, you cannot go wrong!! - Medium body red wine, Clear Ruby red and just the right tannins - Don’t get stuck and bored about wine, try something different

WHERE:

- Restaurant, Pizzerias and Wine bar.

HOW:

- By the bottle - Perfect by the glass, the grapes is Grignolino, finally a new name on the cards. CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Barbera d’Asti docg “Aleramico” Grape varietal

Barbera

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap.

Winemaker comments

The qualities of the terroir show strongly in the deep ruby red colour. Ripe red fruit and plums blend with spices and vanilla. Sweet tannins prolong the pleasure.

KEY SELLING POINTS WHY:

- A barbera from the province of Asti - A wine with something to prove, will hold its own against the «cousin» from Alba. - Ripe red fruits blend with spice and vanilla

WHERE:

- Restaurants of any kind, Wine Shops.

HOW:

- By the glass - By the bottle it’s suitable for every kind of restaurant - Good with red meats and big cheeses CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Piemonte doc Dolcetto “Anselmo” Grape varietal

Dolcetto

Wine-making process

Crushing and destemming; fermentation in stainless steel at a controlled temperature of 25-28°C; maceration on the skins for 6 days with daily pumping of the must over the cap.

Winemaker comments

Slightly scents of blueberry on the nose, fleshy, sincere, dry, harmonic, of medium body

KEY SELLING POINTS WHY:

- The fresher red wine from Piedmont - To be drunk young and enjoy the scent of blueberry on the nose, - Medium body, dry and harmonic red wine

WHERE:

- Restaurant and Wine Shops, Winebar and Pizzeria

HOW:

- By the Bottle - Perfect by the glass, good value for many, put it on your list!

CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07


Nebbiolo d’Alba doc Spumante Rosé Metodo Classico Grape varietal

Nebbiolo

Wine-making process

Press cold maceration, soft pressing, fermentation at a controlled temperature arrested at 25 gr/lt residual sugar. Maturation on the noble lees for 24 months.

Winemaker comments

Lively rosé, fine and persistent perlage. Great elegance of cherry’s light perfumes with hints of rose and violet in the background.

KEY SELLING POINTS WHY:

- Aren’t you already convinced only by the name of this wine, well wait until you tried it! - Another great wine from the greatest grapes - Bubbly, Pink, Perfect

WHERE:

- Restaurant and Wines Boutiques

HOW:

- By the glass… Enjoy it on a Summer Evening, as an aperitf. - The right wine for a celebration... (marriage proposal… anyone?) - Excellent with fish. - By the bottle: at functions and ceremonies. CAMPAIGN FINANCED PURSUANT TO EEC REGULATION NUMBER 1234/07

Sansilvestro per app ok