Sapori Wine Catalogue

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WINE C O L L E C T I O N

B Y

BARBERA d’ASTI SUPERIORE AD LIBITVM D.O.C.G. Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Alfieri Hills, Asti, San Damiano d’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: limy, clayey, sandy and calcareous Altitude: 180 - 340 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Barbera Production yield per hectare: 60 quintals Average age of the vines: 40 - 50 years Vinification: in steel tanks at controlled temperature Maturing: in French oak barrels of 25 and 50 hectolitres for 80% of the wine and in barriques for the remaining 20% of the wine for at least one year. Afterwards the wine matures in bottle for at least 6 months Colour: intense ruby red with sensible garnet nuances Aroma: exciting, ethereal and vinous with sensations of dried fruit and jam with soft balsamic notes Taste: rich, soft and velvety and balanced with a hint of wood Alcohol: 14%

Total acidity: < 6,0 gr/l

Sugar residue: < 35 gr

Food matching: roast and braised meat, game, seasoned cheese Serving temperature: 18°C in stem glassed for full-body red wines.

Open the bottle at least one hour before serving Packaging: 6 bottles per box

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Dry extract: 30 gral

BARBERA d’ASTI CVRSVS VITAE

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Alfieri Hills, Asti, San Damiano d’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: limy, clayey, sandy and calcareous Altitude: 180 - 340 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Barbera Production yield per hectare: 80 quintals Average age of the vines: 25 - 40 years Vinification: in steel tanks at controlled temperature Colour: intense ruby red with fair purple nuances Aroma: intensely vinous, heady, and ethereal with typical and prevailing fruity notes of cherry, liquorice, plums, violet and blackberry Taste: tannic, full-flavoured, dry, astringent and persistent, with a balanced acidity without excess Alcohol: 13,5 %

Total acidity: < 60 gr/l

Sugar residue: < 50 gr

Dry extract: 28 gr./l

Food matching: very versatile wine perfect with roast meat, red meats such as carpaccio, game and medium-seasoned cheese Serving temperature: 18°C in stem glassed for full-body red wines Packaging: 12 bottles per box

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BAROLO D.O.C.G

Producer: CARLINdePAOLO Production zone: Piedmont, Langhe, Cuneo, Castiglione Falletto Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: medium mix, limy, clayey and sandy on surface with the tendency to be calcareous Altitude: 300 - 350 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Nebbiolo Production yield per hectare: 60 quintals Average age of the vines: 50 - 60 years Vinification: in 30 - 50 hectolitre French oak barrels for at least 3 years Maturing: in bottle for at least 2 years Colour: garnet red with brick-red nuances Aroma: intense, complex with sensations of cherry, mint, violet and jams Taste: severe and austere, powerful, sound; tasty with harmonic tannins; warm and full-flavoured with dominate features of violet and withered rose Alcohol: 14%

Total acidity: <6,0 orl

Sugar residue: <2 orl

Dry extract: 30 ar

Food matching: suitable for the most complex and elaborated di of the international cooking, this wine confers prestige to the table. Perfect also as meditation Serving temperature: 18°C in stem glassed for full-body red wines. — Open the bottle at least two hours before serving Packaging: 6 bottles per box

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CISTERNA dASTI SUPERIORE D.O.C.

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Asti, Cisterna d’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: compact and deep, blue-and-grey calcareous marls, rich of micro-elements and mineral salts Altitude: 180 - 300 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Croatina Production yield per hectare: 75 quintals Average age of the vines: 20 - 30 years Vinification: maceration in steel tanks at controlled temperature of 28°C - 30°C Maturing: in 25 hectolitre French oak barrels for a minimum of 18 months Colour: intense ruby red Aroma: vinous, sometimes ethereal, with notes of ripe fruits enhanced by a perceptible, yet faint, hint of wood Taste: full, rich harmonious, which expresses the fragrance of Croatina grape with aftertaste of almond, raspberry and strawberry Alcohol: 14%

Total acidity: < 6,0 gr/l

Sugar residue: < 65 gr

Dry extract: 32 gr/l

Food matching: it is perfect through the meal and with the dishes of the international cooking. Ideal also as a meditation wine.

Serving temperature: 18°C in stem glassed for full-body red wines. — Open the bottle at least two hours before serving Packaging: 6 bottles per box

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PIEMONTE GRIGNOLINO D.O.C.

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Alfieri Hills, Asti, San Damiano c’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: limy, clayey, sandy and calcareous Altitude: 180 - 340 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Grignolino Production yield per hectare: 60 quintals Average age of the vines: 25 - 30 years Vinification: in steel tanks with controlled temperature ranging from 28°C to 30°C Maturing: in steel tanks for at least 4 months and then in bottle for at least 3 months Colour: between cherry red and dark rosé with clear orange nuances Aroma: quite intense and complex nose, with vinous and fruity notes reminiscent of grapes, plums and cherry Taste: dry, quite intense and soft, with an intense freshness, lively and tasty tannins. Good attack and balance with hardness prevailing due to its vivacious and lively tannins, Long and pleasant finish Alcohol: 13%

Total acidity: < 6,0 gr/l

Sugar residue: < 3,5 gr/l

Dry extract: 27 gr/l

Food matching: this is a very versatile wine, at cool temperature is perfect for aperitifs.

At room temperature pai simple dishes like salami and medium-seasoned Serving temperature: ranging widely from 6°c - 8°c to 18°c - 20°C Packaging: 12 bottles per box

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MONFERRATO DOLCETTO D.O.C.

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Alfieri Hills, Asti, San Damiano d’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: limy, clayey, sandy and calcareous Altitude: 180 - 300 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Dolcetto Production yield per hectare: 95 quintals Average age of the vines: 20 - 30 years Vinification: after an advanced grape harvest, maceration is carried out for 6 to 7 days at a controlled temperature of 25°C Colour: ruby red with violet nuances Aroma: intense and fruity Taste: fresh and fragrant with a lovely and fulfilling taste, Soft, harmonic and velvety with a slightly bitter aftertaste, dominated by fruity notes such as cherry and plums Alcohol: 12,5%

Total acidity: < 5,5 gr/l

Sugar residue: < 4 gr/

Dry extract: 26 gr/l

Food matching: simple dishes, salamis and cheese. Perfect to accompany the entire meal also with pizza Serving temperature: 18°C Packaging: 12 bottles per box

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TERRE ALFIERI NEBBIOLO D.O.C.

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Alfieri Hills, Asti, San Damiano d’Asti Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: medium mix, calcareous becoming quite limy Altitude: 200 - 300 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vines stocks per hectare Grape variety: 100% Nebbiolo Production yield per hectare: 75 quintals Average age of the vines: 15 - 20 years Vinification: for at least one year and a half Maturing: in the bottle for a least 6 months Colour: garnet red with orange nuances Aroma: intense, with good complexity and elegance, frank olfactory bouquet, floral with notes of violet, fruity with notes of blackberry and raspberry, and spicy with notes of black pepper and coffee Taste: dry, warm, soft, with a precise vinous flavour creating roundness, enhanced by the discreet presence of tannins. Virile wine Alcohol: 14%

Total acidity: < 60 gr

Sugar residue: < 35 gr/l

Dry extract: 27 gr/l

Food matching: game, braised and roast meat, hard and medium-seasoned cheese and all the dishes Serving temperature: 18°C in stem plassed for full-body red wines.

Open the bottle at least one hour before serving Packaging: 6 bottles per box

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MALVASIA DI CASTELNUOVO DON BOSCO D.O.C.

Producer: CARLINdePAOLO Production zone: Piedmont, Monferrato, Castelnuovo Don Bosco Climate: Mediterranean, characterized by harsh winters with temperatures reaching -15°C, and hot and humid summers with temperatures reaching 35°C Soil: clayey and calcareous Altitude: 150 - 300 meters above sea level Training system: traditional Piedmontese guyot with a vine density ranging from 4,000 to 4,500 vine stocks per hectare Grape variety: 100% Malvasia Production yield per hectare: 90 quintals Average age of the vines: 20 — 30 years Vinification: the must obtained from the grape pressing, after a short maceration of 5/6 hours in the press, is settled and filtered at 0°C Colour: cherry red Aroma: fragant and aromatic, typical of the grape Taste: dry, warm, soft, with a precise vinous flavour creating roundness, enhanced by the discreet presence of tannins. Virile wine Alcohol: 6%

Total acidity: < 60 gr

Sugar residue: < 35 gr/l

Dry extract: 27 gr/l

Food matching: Desserts with mixed berries, “panna cotta” with mixed berries. strawberry pie. Serve cool anytime during the day Serving temperature: 8-1 0°C Packaging: 6 bottles per box

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GARDA CLASSICO ROSSO SUPERIORE “PRIVILEGIO” D.O.P.

Appellation: Garda Classico Rosso Superiore Privilegio Dop Grapes: Groppello, Marzemino, Barbera and Sangiovese Soil: Morainie, calcareous Vineyard Location: Located in Valténesi, Puegnago Training System: Guyot Harvest: End of September, handpicking Vinification: After harvesting and manual selection of the grapes in the cellar are crushing-stemmed, skin maceration is done in stainless steel tanks, and usually takes between 8 and 10 days with several daily pumping. It is normally favoured malolactic fermentation Maturation: In early winter, the wine is racked into French oak barrel and barriques of second and third step lightly toasted where it matures around 20 months depending on the vintage. After assembly is bottled, so the wine rests for a year in steel and in the bottle before being put on sale.

Description: Bright ruby red colour, intense, with notes of red fruits (cherry, blackberry) and a hint of spice. Warm, with soft tannins, long and persistent finish Serving Suggestions: Excellent with red grilled and roasted meat, venison and cheese

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LUGANA D.O.P.

Appellation: Lugana Dop Grapes: 100% Trebbiano di Lugana (Turbiana) Soil: Morainie, calcareous Vineyard Location: Pozzolengo and Sirmione Training System: Guyot Harvest: Manual harvest in September Yield: 70 hl/ha Vinification: Soft pressing and fermentation in stainless steel tanks at controlled temperature Maturation: In stainless steel with a further period of bottle ageing before release Description: Straw yellow colour. Fruity notes of peach, citrus, and herbs, which are underscored by crisp acidity and supple body on the palate Serving Suggestions: Excellent as aperitif with starters, it goes well with main dishes such as spaghetti with claims, lake and sea fish

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RIVIERA DEL GARDA CLASSICO GROPPELLO D.O.P.

Appellation: Garda Classico Groppello Dop Grapes: Groppello 90%, Barbera, Marzemino, Sangiovese 10% Soil: Morainic, calcareous Vineyard Location: From hillside vineyards in the best zones for growing Groppello, in Valténesi, Puegnago.

Training System: Guyot Harvest: Manual harvest at the end of September, beginning of October Vinification: Soft pressing and fermentation at controlled temperature in stainless steel tanks Maturation: Six months in stainless steel tanks Description: Ruby red colour. Flower notes of rose and violet, fruity with hints of wild berry and strawberry. Medium body, pleasant, harmonic, sapid and elegant Serving Suggestions: It goes well with pasta dishes, grilled red meats, cold cuts, medium aged cheese

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BENACO BRESCIANO ROSSO “OTTANTESIMO” I.G.P.

Appellation: Benaco Bresciano Igp Grapes: 25% Rebo, 20% Groppello, 25% Marzemino, 15% Barbera e 15% Sangiovese Soil: Morainic, calcareous Vineyard Location: Located in Valtènesi, Puegnago Training System: Guyot Harvest: October handpicking Vinification: After harvesting and manual selection of the grapes in the cellar are crushing-stemmed, skin maceration is done in stainless steel tanks, and usually takes between 8 and 10 days with several daily pumping. It is normally favored malolactic fermentation.

Maturation: French oak barriques of second and third step lightly toasted where it matures around 18 months Description: intense ruby red color, with a light garnet hints.

Ethereal, spicy, notes of sweet fruit such as black currant, blueberry, sultanas, cherry under spirit. In the mouth it is full-bodied, round, enveloping, elegant, with refined tannins and a central core of fruit Serving Suggestions: Excellent with red meat, venison and mature cheese

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BENACO BRESCIANO REBO I.G.P.

Appellation: Benaco Bresciano Rebo Igp Grapes: 100% Rebo Soil: Morainic, calcareous Vineyard Location: located in Valtènesi, Puegnago Training System: Guyot Harvest: Manual harvest, at the end of September Vinification: Soft pressing and fermentation at controlled temperature in stainless steel tanks Maturation: Refines five months in bottles Description: Deep ruby red colour. Fruity notes with hints of cherry, plum, blackberry, black currant, combine with spicy. Full body, pleasant, harmonic with soft and round tannins. Long finish, persistent Serving Suggestions: It goes well with lamb chops, red meat such as rump steak grilled or entrecote History: Rebo is a genetic cross (Merlot x Teroldego) created in 1948 by agronomist Rebo Rigotti in Trentino, Italy

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OFFIDA PECORINO D.O.C.G

Straw yellow with greenish reflections, intense aroma with floreal, ripe yellow fruit and a good note of minerality. In the mouth it’s fresh and the body, of good taste and smell. Well-suited for appetizers, first courses, cheeses and, of course, seafood.

Grapes: Pecorino (100%) Production area: Montalto Marche Altitude: 430 mt sea level Soil type: Clay soil Colture: Guyot Vineyard density: 3.500 vines per hectare Grape harvest: Manual vintage with dry ice; last week of September Wine-making: Maceration pre-fermentation and fermentation in reduction Refinement: On the ground propositions for two months Alcohol: 13,50% vol Serve at a temperature of: 8° - 10° C Bottles per carton (box): 6

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ROSSO PICENO D.O.P

The history of Rosso Piceno wine goes back through the mysteries of the ancient Piceni’s culture before the Roman’s arrival. The Rosso Piceno DOC is the result of an established traditional formula that harmonize the character of the Sangiovese grapes with the elegance of the Montepulciano grapes. The hills and the valleys, that fall to the Adriatic sea, created an unique wine.

This wine has a clear ruby red colour with violet reflexes with intense and persistent aroma of fresh red fruits, such as black cherry, strawberries, prunes and raspberry with a hint of violets. It is a dry and agreeably tannic wine, it has good structure.

The Rosso Piceno can be combined with soups, grilled or baked meats and seasoned cheese.

Grapes: Montepulciano (65%), Sangiovese (35%) Production area: Montalto Marche - Monterinaldo Altitude: 50- 430 mt sea level Soil type: Mixed composition Colture: Guyot Vineyard density: 3.200 vines per hectare Grape harvest: Mechanical vintage; on October Wine-making: Classic vfermentation with transformationof maolic acid into lactic acid and carbon dioxide Refinement: In the bottle for three months Alcohol: 13,00% vol Serve at a temperature of: 16° - 18° C Bottles per carton (box): 6

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MARCHE PASSERINA I.G.P

The passerina wine has a brilliant straw-yellow colour with greenish nuances. This wine reveals ripe pomes notes with background of almond blossom and tropical shades. Excellent for aperitif, raw seafood and delicate first cours.

Grapes: Passerina (100%) Production area: P. S. Elpidio Altitude: 50 mt sea level Soil type: Mixed composition Colture: Guyot Vineyard density: 3.500 vines per hectare Grape harvest: Mechanical vintage with stabilisation of grape in the vineyard; in the first ten days of October Wine-making: Light soaking pre-fermentation, gentle pressing, fermentation with selected yeasts Refinement: In the bottle Alcohol: 12,50% vol Serve at a temperature of: 8° - 10° C Bottles per carton (box): 6

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MARCHE SANGIOVESE I.G.P

Ruby red with violet reflections, the nose reveals an intense and persistent bouquet of fresh red fruits, black cherry, strawberry, plums and raspberry with a hint of violets. Pleasantly tannic, presents itself with a soft and balanced finish. Well-suited for appetizers, soups and white meat. Try to taste it also at a temperature of 12°C. Grapes: Sangiovese (100%) Production area: P. S. Elpidio Altitude: 50 mt sea level Soil type: Mixed composition Colture: Guyot Vineyard density: 3.200 vines per hectare Grape harvest: Mechanical in October Wine-making: Classic vinification with pumping-over and punching down followed by malolactic fermentation in steel Refinement: Refining in the bottle for 3 months Alcohol: 13,00% vol Serve at a temperature of: 12° - 14° C Bottles per carton (box): 6

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E X C L U S I V E

WINE C O L L E C T I O N

B Y

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