BrandLand is an italian wine agency born with the aim of being a new bridge for top quality Italian wines reaching over to Asiatic markets. We are specialized in Italian wines, offering a portfolio of around 35 wineries from all Italian regions, with a big range of prices and styles. Brandland is working on the Asian market since 2008, attending the most important events in the wine sector. We offer several services to our importer, such as selection of the wines, research of specific product, personal labels, consolidation of italian orders, custom documents, contact with the producers, wine event and dinners, wineries visits, translation, vintage wines sale, investment opportunities. With our selection we hope to satisfy wine lover’s taste preferences and offer a good range of the Italian wine’s scenery. The high quality of our wines is well known and appreciated on Asian market. We are honoured to have received excellent ratings from Famous Wine Critics like Robert Parker and several awards on the International Competitions in Asia.
意大利 BrandLand有限公司希望连接意大利高级葡萄酒和亚洲繁荣的市场。 在意大利，我们公司专精于葡萄酒的世界中，我们的产品组合，由大约35家 意大利各地的酒厂提供，因此涵盖广大的价格和款式。 自2005年以来，Brandland在亚洲的葡萄酒市场上，占有很重要的地位: 日本， 中国，韩国，泰国，台湾，香港，新加坡，马来西亚，印度，印度尼西亚， 菲律宾，澳门，越南及斯里兰卡。 在这些展销会上，我们呈现的顶级红酒、白酒、和气泡酒，全都来自于地道 的意大利葡萄 酒产地。 不同的国家我们推销不同的产品。每个国家有独特特 性和要求。按照这些要求和特点，我们提供每国家的个性化葡萄酒精选。 这些酒代表意大利葡萄酒文化，也可以与亚洲美食做很好的搭配。我们希望 这些酒可以为品酒爱好者带来品酒的乐趣和对意大利酒有全新的感受。 我们高品质的葡萄酒, 在亚洲市场的赞赏是众所周知的。我们很荣幸获得著名 的葡萄酒评论家：罗伯特帕克的赞许，并在以下比赛中，获得优良评级
The Montalbera Wine Estate came into being at the beginning of the 20th century in an area covering parts of the municipalities of Grana, Castagnole Monferrato and Montemagno in the territory of the former Duchy of Montferrat, land of great expectations and promise. While it is difficult to trace the origins of this name it almost certainly refers to the characteristic wooded landscape and gentle hills which surround the estate. Around the mid-nineteeneighties, the Enrico Riccardo Morando family, owners of the winery, started out on a policy of expansion, still in progress today, by acquiring neighbouring land and planting new vineyards, predominantly with the Ruché grape. Montalbera ranks amongst the most technologically advanced wineries in the world, it interprets with wisdom the “fruit” which the earth offers up in full respect of the local traditions going back a thousand years. The result of the winery’s growth allows us to state without exaggeration that roughly 55% of the Ruché di Castagnole Monferrato and roughly 12% of the Grignolino d’Asti “produced in the world” “springs forth” from the Montalbera di Castagnole wine cellars. Today Montalbera consists of two different wineries, the first in Castagnole Monferrato (Monferrato) of 130 hectares in a single lot recognised for its production of the “Red Prince of Monferrato” the indigenous Ruché, the second in Castiglione Tinella (Langhe), at the San Carlo estate, the birthplace of the head of the family, Mr. Enrico Riccardo Morando, of 15 hectares in a single lot given over to Moscato d’Asti production and other 2 hectares of Barolo Nebbiolo in the area of Castiglione Falletto (Barolo).
RUCHÉ DI CASTAGNOLE MONFERRATO DOCG La Tradizione
RUCHÉ DI CASTAGNOLE MONFERRATO DOCG L’Accento
RUCHÉ DI CASTAGNOLE M. DOCG L’Impronta Family Selection
Grape variety: 100% Ruché di Castagnole Monferrato. Vinification: traditional red method with pomace soaking 10-12 days in the must. Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned horizontally for at least 3 months. Longevity of 3 to 5 years. Colour: medium intensity ruby-red with slight violet reflections when young, tending to garnet after the first years in the bottle. Nose: intense, persistent, aromatic, fruity with hints of rose petals and violets in the first years, developing spicy notes over time. Palate: warm on the palate, harmonious, good body and balance, slightly tannic. Alcohol: from 13 to 14 degrees according to year.
L’ACCENTO was born by attentively and scrupulously analysing the Estate’s production and the positioning of the best vines, with a “small” blend of grapes dried on mats in thermo-sterilized rooms for 40-55 days, depending on the vintage: this gave birth to a wine with remarkable supplesse and elegance. A wine of sublime originality. The sheer quantity of flowers and fruit in the bouquet derives from one of the finest and most intense grapes. Grape variety: Ruché of Castagnole Monferrato. Vinification: cold preseeping during first fewdays and brief warm postseeping after fermentation. Total duration in contact with the marc is 12-14 days. Ageing: least 6 months in bottle placed horizontally at a temperature not exceeding 10 degrees for the important presence of sugar. Longevity 6-8 years. Colour: intense ruby red with slight purple reflections in youth. Nose: intense, extended, slightly aromatic and fruity with aromas typical of wild berries, jam. Palate: warm on the palate, pleasant silkiness. Alcohol: 13.50 to 15 according to year.
It is a seal, the ultimate creation of quality by Montalbera. Annual yield: 5000 bottles, only in the more florid vintages. The harvest of overripe Ruché grapes on the highest Bricchi with the best exposure. Its mild mouth feel makes it virtuous and attractive, giving sensations that can be enjoyed throughout many years. Intense and honyed spice in a flawlessly expressive and persuasive bouquet with the sweetness of its wild red fruits, minty oak and flawless purity. Ageing: maturation in barrels made of French oak selected “great réserve” for about 10-14 months depending on the vintage. Refinement in stainless steel tanks for about 2 months and subsequently in the bottle positioned horizontally for at least 6 months. Longevity 7-10 years. Colour: intense ruby-red. Nose: intense, persistent, slightly aromatic with hints of wild berries and morel that evolve into oriental spices and black pepper. Palate: forceful and characteristic mouth feel, long persistence. Alcohol: from 14 to 15 degrees according to year.
BOLLICINE ROSEUS SPARKLING WINE Bollicine Roseus are obtained by refermenting pure Grignolino d’Asti that has been vinified in a unique and pioneering way. The sparkling wine produced in the autoclave with the method invented by Martinotti has given this elegant “brut” features of great seducer of senses, intense and fresh as rose petal picked in the early morning. Distinct fragrance of strawberry pulp and raspberry. Bollicine Roseus takes on and returns the “challenge” of great Italian sparkling wines worldwide via an oenological revisitation of this native Monferrato wine with an age-old tradition. Grape variety: 100% Grignolino. Vinification: innovative rosè method, brief contact of must with marc (approx. 18 hours). Ageing: maturation in stainless steel tanks and subsequently in the bottle positioned vertically for at least 6 months. Colour: light pink that turns rose colored after the first 10-12 months in the bottle. Nose: floral and delicate with distinct aromas of strawberry pulp and raspberry. Palate: extremely fresh and dry, subtle and lingering, velvety. Alcohol: from 11.50 to 12.50 according to year.
Le Formiche is a group of small wineries owners who decided to share their experience in order to find a new way to approach the modern and variegated world of wine. If compared to big wineries, our single members are like few little “ants” (in Italian le formiche indeed) and actually thanks to our labouriousness and commitment -the same that characterise these little insects- we find the strenght of will to work together and to offer our good quality products to the world-wide market. We offer two product lines: the first one includes a few very high-quality wines that we chose among small Piedmont wineries; the second one includes other wines, characterised by an extraordinarily convenient price/quality rate, that go under the label name of Le Formiche.
Le Formiche 是一些皮得蒙特大区小酒庄的一个集团。他们在一 起决定了分享自己的经历来找到新方法面对形形色色的国际葡萄 酒世界. 如果此公司与大酒庄来相比的话，Le Formiche 酒庄就 好像小小的蚂蚁（意大利语Le Formiche）. Le Formiche 各酒 庄和小小的蚂蚁有许多共同之处：他们都很辛苦，也都有工作献 身精神而且很享受在一起快乐、努力工作，把美丽产品提供给国 际市场。
ROERO ARNEIS DOCG
BAROLO DOCG
Roero Arneis DOCG
Barolo DOCG
Grape variety: Arneis 100% Vinification: fermentation of drained must obtained from pressing takes place in stainless steel vats and its temperature us kept under control and maintained at around 15°-17°C. Malolactic fermentation does not occur Ageing: stainless steel vats to refine on its fine lees for 6 months. Tasting notes: colour is light straw. Aroma gas enticing notes of pear, grapefruit and herbs which, after refinement in bottle, acquire citrus fruit tones. Taste is warm and smooth with a pleasant sapid and mineral aftertaste. Alcoholic gradation: from 12,5 % to 13,5% vol. Food pairings: excellent with seafood, fish dishes and starters.
Grape variety: Nebbiolo Vinification: vinification takes place in stainless steel vats, using the floating hat technique, and grapes maceration lasts from 13 to 17 days. Fermentation temperature is kept under control and maintained at around 28°-30° C. Malolactic fermentation occurs at the end of the fermentation process and when racking has been completed. Tasting notes: full-bodied, austere, fine wine. Colour is intense garnet-red. Aroma has fragrant sensations of rose, violet and rhubarb that acquire spicy notes of black pepper and truffles with ageing. Taste is very robust, balanced with a very persistent final touch. Alcoholic gradation: from 13,5 % to 14,5% vol, depending on the year.
葡萄品种: Arneis 阿内斯100% 种植方式: 传统单臂篱架，短梢修（Guyot） 酿造过程：在不锈钢大桶中葡萄发酵起来， 温度控制到 15°-17°C. 发酵过程成功以后，苹 果酸-乳酸发酵不需要 的。 成熟的方法和时间：发酵过程结束了，葡萄 酒转放于不锈 钢大桶里。 在渣滓上， 葡萄 酒精炼六个月的时间。 Tasting notes: 淡黄色的颜色。芳香有点儿像 李子、葡萄 柚和芳草的气味。在瓶里精炼 过程以后，芳香成为一点儿 柠檬果香。 口 感很柔和也很细腻。余味很有趣的，剩下矿 物的味道。 Alcoholic gradation: 从12,5 % 到13,5% vol, 靠 葡萄酒的 年份
葡萄品种: Nebbiolo 内比奥洛 种植方式: 传统 单臂篱架，短梢修剪（Guyot）酿造过程: 在 不锈钢桶中发酵起来。葡萄浸渍13 至17 天 的时间。发酵温度控制而维持到28°-30° C. 发酵过程结束 了，苹果酸-乳酸发酵开始处 理了。 成熟的时间：成熟的时间持续三年了. 在 斯拉未橡木桶中 成熟两年的时间，然后再 不锈钢大桶里放置六个月，最后 葡萄酒入 瓶，又酿酒六个月。 评点: 深石榴石红的颜色。 陈香有芬芳玫 瑰、紫蓝花和大 黄的风气提高麻辣的黑胡 椒芳香。口感很丰富，平衡，也 有悠长余 味。酒精度: 从13,5 % 到14,5% vol, 靠葡萄酒 的年份
La Zerba Winery was established in 1989 in the beautiful hills of the Ligurian-Piedmontese Apennine from the passion of the owner Livio Lorenzi. The vineyard is located 1,476 feet above sea level. This high elevation leads to crisp, white wines that have zesty, mineral and lively characteristics. The estate spreads over 12 hectares characterized by a tufaceus and calcareous terrain. The Vineyards, aged 15-30 year old, face south, south-est and use the espalier (Guyot) system. Lorenzi family uses only biological fertilizer and the harvest is always by hand with careful selection of grapes. Historically, the wines of Tassarolo have lead the DOC of Gavi as the best in the region, not Gavi di Gavi, which is all about marketing. The estate produces classic Gavi, furthermore, in top years a special cru is produced called Terra Rossa, Gavi.
La Zerba是意大利酿制Piedmont酒最古老、最受人尊敬的世家之一。我们以皮特蒙特地区为 荣。我们位于皮埃蒙特区，与法国和瑞士边境接壤。是意大利最重要的葡萄酒产区之一。 皮埃蒙特区的字面意思是“山脚”，因为这里位于宏伟壮丽的阿尔卑斯山和亚平宁山的山 麓。 我们致力于生产高品质的葡萄酒，只有我们丰富的经验、无私奉献和充沛的激情才能 实现其均衡、和谐又复杂多样的效果。我们着眼于以我们当地特产的葡萄酒分享皮特蒙特 地区更广阔的文化前景。我们运用环境友好型的种植技术酿制出最精纯的葡萄酒，并为此 倍感自豪。 我们所有的La Zerba葡萄酒都是有机产品，尊重并保护了葡萄园生物之间的复杂联系与生 态平衡。我们种植葡萄时从未使用除草剂、化学农药、杀虫剂、可溶性矿物肥料。我们用 荨麻、木贼、蓍草和生物动力的制剂形成了特殊的浸剂，增强了这些葡萄的免疫功能。我 们用树胶（从树枝新芽里收集得到的树脂状混合物）保护葡萄免受真菌或细菌的传染病侵 害。我们热诚地邀请您来参观酒庄。在这里，您将置身于意大利最迷人地区的腹地——皮 埃蒙特葡萄栽培中心，可以了解我们的风土条件和酿酒技术，还可以品尝地方风味的美 食。当然，最重要的是您将有机会品尝到我们美味的葡萄酒。
Gavi DOCG
Terrarossa DOCG
Barbera DOC
Gavi DOCG
Terrarossa DOCG
Barbera DOC
Grapes: 100% Cortese Alcohol 11,5% vol. Testing: The wine is pale yellow with a slight sparkle at the rim; the bouquet is delicate and quite elegant with a pleasing floral scent mingled with honeydew melon. On the palate it’s direct and moderately round, nice body and an intriguing balance between acidity and the ripe fruit. The finish is long, clean and persistent. Chilled, it is a nice aperitif and works very well with an appetizer, filled pastas, cream sauces, white meats, fish andlight fried foods. Serve at 8-10°C
Cru of the winery which benefits from a partial maceration on the skins. First year of production: 1990 Grapes: 100% Cortese Vineyards: This wine comes from specially selected grapes from the Terrarossa vineyards. The vineyards is especially rich in iron and has a striking red soil from which it derives its name. Alcohol 12% vol. Testing: The wine is pale yellow with light green highlights. It has warm, rich bouquet with honeydew melon laced with citrus and supported by herbs and thime. Pleasing and complex, on the palate it’s round and full, with excellent structure and a long and persistent finish.
Grapes: Barbera 100% A well structured wine with a certain acidity that gives a fragrance and freshness typical of the products from this region. The colour is ruby red, it has a vinous perfume with scents of ripe fruit, and an intense and harmonic body. First year of production: 1998 Fermentation: in stainless steel tanks Duration of maceration on the skins: 15 days Maturation: 80% in steel tanks for about 6 month after racking, 20 % in barrels for one year, and for at least 6 months in the bottles Alcoholic content:14,5 vol%
加菲白葡萄酒Gavi DOCG 葡萄品种：Cortese 格特色干 白葡萄 成酿过程：当采用手工方式 采收以后，葡萄在不锈钢桶 中发酵7天左右。在大桶里温 度控制在18°C。在不锈钢大 桶里澄清处理5个月，然后在 瓶里处理3个月。酒品特征: 轻快，醇厚，酒劲持久，酒 体饱满丰厚 酒精度:13%/Vol
加菲红土地白葡萄酒 Terrarossa DOCG 葡萄品种：Cortese 格特色干 白葡萄 成酿过程：当采用手工方式 采收以后，葡萄在不锈钢桶 中发酵7天左右。在大桶里温 度控制在18°C。在不锈钢大 桶里澄清处理5个月，然后在 瓶里处理3个月。 酒品特征: 淡黄色。散发着 开花和水果的气味。口感很 新鲜，也很柔和。有着矿物 香味。 酒精度: 13%/Vol
巴贝拉Barbera DOC 酒精度: 13%/Vol 葡萄类型：Barbera100% 成酿过程：葡萄发酵在不锈 钢大桶里，然后进入木桶陈 酿短周期。 酒品特征：味道是激烈的， 颜色是宝石红。
The Bocchino winery has envolved throught nearly two centuries of vine growing the rows of vines that contour the hills of Santa Libera, Canelli, near Asti. Their roots are deeply set in the wine–making traditions of this corner of Piedmont. The Winery extends over about ten hectares. The vines are Guyot-trained and raised on sites prime for their exposure and microclimate, and cultivated by traditional methods which produce grapes of high quality. The Company is member of the “Consorzio per la Tutela dell’Asti” and “Associazione Produttori Moscato d’Asti Associati”. It is also founder member of the “Associazione Produttori Moscato di Canelli”, whose principal aim is to promote cultivation of the classic and historic vine variety called “Moscato bianco di Canelli”
MOSCATO D’ASTI SORI’ DEI FIORI DOCG
BARBERA D’ASTI “ARDUINE”DOC
NEBBIOLO D’ALBA DOCG L’AURELIO
BARBERA D’ASTI SUPERIORE DOCG BARBARIC
Grapes: Moscato 100% Yield: 70 hl/ha Area of production: best vineyards of the sorì (sunny slopes) of the hills around Canelli. Growing method: low guyot Altitude: 300 meters over the sea level Soil: marl- limestone Exposure: south South-west The fermentation, when blocked, reaches 5.5 alcohol degrees, with consequent residual sugar around 140-150g/liter. Deep straw yellow with golden shades. Foam compact and very persistent. Bouquet is very aromatic, recalling the flavours of the ripe grapes and the nutmegs; hints of sage and orange blossom. Taste is full and wide, sweet yet not sickening since it has well balanced acidity and effervescence. Alcohol gradation: 5.5% by vol
Grapes: Barbera 100% Yield: 70 Hl/ha Area of production: Moasca (AT) Growing method: low guyot Altitude: 300 meters over the sea level Soil: tan-sandstone Exposure: South-east Alcoholic fermentation at a controlled temperature of 24°; malolactic fermentation and refinement in bottle for 3 months. Deep ruby red with violet tones. Fruity bouquet. Simple, agreeable taste with medium persistence. Alchoolic gradation: 13 %
Grapes Variety: 100 % Nebbiolo Yield: 70 Hl/ha Area of production: Langhe Growing method: low guyot Altitude: 300 meters over the sea level Soil: red limestone Exposure: South-east Malolactic fermentation in oak barrels, ageing at least one year in stainless steel tanks. Further refinement in bottle for 6 months. Moderately deep ruby red, Spicy and ethereal bouquet, with hints of rose and violet. Tannic taste with structure and long persistence. Alchoolic gradation: 13,5 %
Grapes: barbera 100% Yield: 50 Hl/ha Area of production: best vineyards planted on red soils, on the hills of Moasca (AT) Growing method: low guyot Altitude: 300 meters over the sea level Soil: red limestone Exposure:South After a careful thinning out to reduce the yield and enhance quality, the grapes are hand-picked and taken to the winery in baskets. They are immediately crushed and stored in special fermenting vats. Maturation 60% in French oak barriques, for one year. Bouquet is various and intense, with very spicy flavours, hints of plumbs and blackberries, with a pleasant taste of wood. Taste is very long, extremely persistent, slightly sourish, balanced wood. Alcohol gradation: 14.5%
Tenute Sella winery is closely associated with the history of wine in the Northern Piedmont region. The story of the winery began in 1671, when Comino Sella purchased his first vineyard in Lessona. In the mid-1800s the Sella family bought some hilly grounds in the Bramaterra area and merged them into one property. At the same time, more vineyards were added to the property, vineyards of great value, such as San Sebastiano allo Zoppo (where the family’s villa was built), forming the core of Tenute Sella’s holdings. We are committed to the protection and promotion of the winegrowing areas of this corner of the Piedmont region. Our mission is to respect the characteristics of the different terroirs, set at 250 to 400 meters above sea level. Lessona’s hilly winegrowing areas are mostly composed of Pliocene marine sand deposits, while down in the valley the soil reveals marine sand deposits with shell fossils. The soils of this small DOC area are classified among Italy’s most acid vineyard soils. Bramaterra covers a vast hilly area with many woods extending for several kilometers. Geologically speaking, the area is made up of red porphyry of volcanic origin with traces of marine sands and clays. The main grape variety grown in our vineyards is the noble Nebbiolo, which here in our area fully expresses all its delicacy, finesse and elegance. We also grow Vespolina, Croatina and Erbaluce, varieties native to the Biella territory. All our wines are produced and aged by respecting tradition and the aromatic complexity of our grapes. Since 2013, after a change at the helm of the company, Tenute Sella has been working with renewed enthusiasm while remaining faithful to tradition and to its signature style.
Coste della Sesia bianco Doranda
Coste della Sesia rosso Casteltorto
Bramaterra I Porfidi
Lessona Omaggio a Quintino Sella
Grape varieties: Erbaluce 100% First Vintage: 1993 Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco and in the hills of Lessona Average age of vines: 20 years Exposure to sunlight: South-West Altitude: 250-300 meters above sea level Vine training technique: classic guyot Average yield per vine: 1,0 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin and orange-yellow sea sand Harvest date: early October 2013 Winemaking: Destemming-Crushing and 42 hours of cold pre-fermentation maceration (4°C) with use of dry ice; Low-temperature (13° C) slow fermentation for 30 days; No malolactic fermentation; Maturation: 6 months in stainless steel vats; Total production: 3.000 0,75- l bottles Ageing potential: within 3 years of harvest date Total alcohol content: 12,2%
Grape Varieties: Nebbiolo 60%, Croatina 35%, Vespolina 5% First Vintage: 2006 Production area: Northern Piedmont, on the slopes planted with vineyards of the Bramaterra estate in the town of Villa del Bosco The Vineyards Average age of vines: 10 years Exposure to sunlight: South-West/South-East Altitude: 300 meters above sea level Vine training technique: classic guyot Average yield per vine: 1,5 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin Harvest date: September /October Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Average maceration time: 26 days ; Malolactic fermentation during the following spring in wood; Maturation: 14 months in 34-hl Slavonian oak barrels Total production: 6.400 0,75- l bottles Ageing potential: over 15 years Total alcohol content: 13,82%
Grape Varieties: Nebbiolo 70%, Croatina 20%, Vespolina 10% First Vintage: 2003 Production area: Northern Piedmont, in the highest hill of the Bramaterra estate in the town of Villa del Bosco Average age of vines: 80 years Exposure to sunlight: South-West Altitude: 350 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of brown-red porphyritic sand of volcanic origin Winemaking: Selection of berries in the vineyard and on sorting belt at the winery; Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage; Malolactic fermentation during the following spring in wood; Maturation: 24 months in 25-hl Slavonian oak barrels and 12 months in Allier oak barriques; Bottling:end of july Total production: 815 0,75- l bottles Ageing potential: over 30 years Total alcohol content: 13,30%
Grape Varieties: Nebbiolo 85%, Vespolina 15% First Vintage: 1999 Production area: Northern Piedmont , in the hills of the town of Lessona. The grapes selected for vintage 2006 come from the “Rivaccia” vineyard. Average age of vines: 50 years Exposure to sunlight: South-West Altitude: 330 meters above sea level Vine training technique: classic guyot Average yield per vine: 1 kg Soil type: with acid pH composed of orange -yellow sea sand Harvest date: early October Winemaking: Destemming-Crushing; Fermentation in stainless steel vats with pumping over and déléstage. Average maceration time: 26 days. Malolactic fermentation during the following spring in wood. Maturation: 48 months in 25-hl Slavonian oak barrels. Bottling: end of July Total production: 2.700 0,75- l bottles and 150 1,5-l bottles Ageing potential: over 30 years Total alcohol content: 13,45%
The convento Cappuccini farm is located in the name-sake monastery situated at the summit of the built -up area of the Commune of Cassine, towards Ricaldone, where the most extensive vines zone of all Piemonte begins, with about twenty km of road surrounded by hills as far as Nizza Monferrato, of panoramic view of vines for both the sides. Historically the Capuchins minor friars, already in the eighteenth century, produced in this monastery vines with the grapes coming from the surrounding vines and with the grapes of the collection in the near vaileys , till when, around the half of the twentieth century with the reorganization of the order, cause of the decreasing of places and people, the Monastery of Cassine was givenup to the canon Giovanni Benzi who has carried on with the activity for al lot of time and with great spirit. At present the real estete and the wine shop, familiarly passed on, are managered by Botto family who aways dedicates itself in the production of grapes and wine with its own vines. It is a lot of time since the activity exists but the philosophy remains the same that is to say the philosophy of producing grapes historically of this territory, transforming the grapes in wine that has to have the characteristics of the production zone and suggestion the wine to consumers of all the world, without following fashions or marketing that continually change. Passion, constancy and tradition are the words that can resume our work and that guide us for the future.
ConventoCappuccini农场得名于Cappuccini修道院，是位于Cassine 公社区山顶上的一片建成 地。历史上，Capuchins小修士，在十八世纪时已经在这个修道院中种植葡萄，这些葡萄来 自周边的葡萄园或附近的山谷。直到大约二十世纪过半时，由于土地面积和人口数量的下 降，伴随顺序的重新组合，Cappuccini修道院被放弃了，由教士 GiovanniBenzi接管，他为 葡萄种植花费了很多时间和精力。目前的不动产和葡萄酒店面，传递了下去，由Botto家族 经营，他们总是致力于葡萄的生产和用自己种植的葡萄酿造的葡萄酒。这些活动持续了很 久，但哲学原理始终没变，就是在这个地区生产葡萄的历史哲学， 将具有原产地特质的葡 萄变成葡萄酒，并将葡萄酒提供给全世界的消费者。激情，恒久和传统是我们工作的代名 词，并指引我们未来的道路。
“L’Albarossa” Monferrato Rosso DOC
Dolcetto d’Acqui DOC
Varietal: 100% Dolcetto Vinification: racked into stainless steel Varietal: 100% Albarossa tanks where it rest and develops a Vinification: racked in stainless steel malolactic fermentations which refines tanks where it rest and develops a malolactic fermentations which refines its taste. Aging in stainless steel tanks for 8-9 months, then fining in bottle its taste. for one month. Aging: the lots aged for one year in Tasting Notes: Intense Violet color, French Oak barrels. After aging, the invitingly tannic with a long finish wine is then blended together for that is very persistenton the palate. bottling. Best paired with cured meats such as Tasting Notes: The Albarossa fruit was salami, sharp cheeses and beef. Serve created in 1938 by Prof. Dalmasso, at room temperature. crossing Barbera and Nebbiolo vines. It has a deep ruby red color, intense buquet, Alcohol: 13,5% by vol. spicy notes, and is full bodied with a long persistent finish. Best paired with red meats, game and cheeses. Alcohol: 14% by vol.
Bracchetto d’Acqui DOCG Varietal: 100% Brachetto Vinification: the fermentation is stopped cooling the wine to preserve the natural sweetness of the grape. Once the wine is cool and ready it is transferred in a stainless steel pressured tank, where a second fermentation start to make the wine lightly sparkling. Tasting Notes: The ruby red and sparkling sweet emphasize the wine freshness. The aroma remember flowers, especially roses. Finally the taste is mild, pleasant and very persistent. Alcohol: 6% by vol
“L’Albarossa” Monferrato Rosso DOC 葡萄品种： 100% 阿巴罗莎 （Albarossa） 酿造方法：在收获的季节，将果实 去梗，放入不锈钢罐中开始进行主 要的发酵过程。一旦达到深宝石红 色，阿巴罗莎 （Albarossa）在不锈 钢罐中进行榨取，罐中有苹果酸- 乳 酸用来发酵，使酒的味道更佳。 熟化：阿巴罗莎（Albarossa）被分成 两部分，一部分在法国橡木桶中熟 化一年。熟化后，将不锈钢罐和法 国橡木桶中的酒混合，然后装瓶。 品酒笔记：阿巴罗莎（Albarossa） 在1938年由Dalmasso教授首创， 是巴贝拉（Barbera）和内比奥罗 （Nebbiolo）葡萄树的杂交品种。 酒体呈深宝石红色，有强烈的辛辣 味，酒体饱满，回味悠长。最好搭 配红肉，野味和乳酪。在室温中饮 用即可。 酒精：14% vol.
Dolcetto d’Acqui DOC
Bracchetto d’Acqui DOCG
葡萄品种： 100% 多塞托 或译为多 切朵（Dolcetto） 酿造方法：手工收割以保持葡萄的 完整性，果实粉碎后开始主要的酒 精发酵过程。之后将葡萄酒搅拌倒 入不锈钢罐中，和罐中的苹果酸乳 酸进行发酵，使味道更佳。并一直 在不锈钢罐中熟化。 熟化：在不锈钢罐中熟化8-9个月， 再在瓶中熟化一个月。 品酒笔记：强烈的紫罗兰色，动人 的丹宁回味悠长。最好的搭配腌 肉，如香肠，重口味奶酪和牛肉。 在室温中饮用即可。 酒精：13.5%
葡萄品种：100%布拉凯多 （Brachetto） 酿造方法：手工收割以保持葡萄的 完整性，果实去梗粉碎后开始主 要的酒精发酵过程。发酵后停止冷 却，以保持葡萄酒自然的甜味。一 旦葡萄酒冷却好了，就转移到一个 不锈钢压力罐中进行二次发酵，使 酒轻微的起泡。 熟化：布拉凯多（Brachetto）在收获 后的一个到两个月才可以饮用。 品酒笔记：红宝石红色和起泡的香 甜，强调葡萄酒的新鲜度。有花般 宜人的香气，特别是玫瑰。最后的 味道是温和的，愉快的和持久的。 酒精：6% vol.
The name Castello Bonomi comes from the original building in liberty style which was planned by architect Antonio Tagliaferri . Bonomi family trusted this land’s potentialities, and, thanks to the passion and the ability of experienced men who knew the land and the grapevines, we succeeded in producing excellent quality wines. Close to Mount Orfano, in the south of Franciacorta, we have been working for decades the ground and the vineyards which, in these lands, create high quality products. Franciacorta piedhilly climatic variability influences the beginning of the vintage in the different places, where the cycle of ripening of the grapes is considerably different. The particular microclimate of Mount Orfano makes it one of the most important vintage areas in Franciacorta: the higher maxima and minima, the largest exposure to the sunlight and a different calcareous base. That’s why Mount Orfano is a very rich ground, where even plants which are typical of very temperate areas, like capers, can grow. Its characteristics give wine a richer structure and a higher alcoholic strength.
Rosé Brut Franciacorta D.O.C.G.
Cruperdu Brut Franciacorta D.O.C.G.
Brut Satén Franciacorta D.O.C.G.
Grapes: Pinot Noir 100% Refinement: 30 months on the yeasts before disgorging and then at least 8 months in bottle Alcohol: 12,5% Service Temperature: 8/10 °C
葡萄：70% 霞多丽 Chardonnay，30%黑尼禄Pinot Nero ，来自同一葡萄产地, 产自同一年份 产区：”Monte Orfano”的南部地区，梯田葡萄园绵延24公里，在275米的高处环绕 Bonomi城堡。 葡萄分别进行冷浸渍处理，以保持葡萄酒的香气。葡萄酒在14°C发酵可以增强酒的优 雅性。第一次发酵在不锈钢桶中进行，然后一部分酒在225升的橡木桶中控温熟化8个 月。这些混合物被精心置于不锈钢和木桶（15%）中熟化。历经30个月发酵和6个月在 酒瓶中的熟化后投入市场。 品酒笔记：稻草黄色，带有良好、持久醇感。香气浓郁，带有强烈春天花香（莱姆 花、山楂花......）、成熟果香（菠萝、桃子......）和硬皮面包香。醇厚新鲜的良好酸 度，复杂又持久留香。 酒精含量：13,0%Vol 曾获奖项：Vini d’Italia 2013: 2 glasses / 2杯 Bibenda 4 grapes I Vini d’Italia 2013: 16/20 Gambero Rosso Quality price Oscar 2012-2011 Wine Enthusiast: 89 （葡萄酒爱好者评分89） Wine Spectator: 86 （葡萄酒鉴赏家评分86）
葡萄：100%霞多丽 Chardonnay 产区：Monte Orfano南部独特的微气候地区。 在八月10号到25号，从平均产量52Hl的产区精心挑选葡萄。葡萄被轻轻挤压，以便提 取最好的部分。 一部分霞多丽葡萄在不锈钢罐里控温发酵8个月，其余葡萄（约占15%）在225升的木 桶中发酵。 第二次发酵，在酒中加入选出的活性酵母和少量糖浆（香槟酒发酵用），用气泡酒瓶 装瓶。24个月后，伴随瓶内的压力（for the Satèn 4 bar maximum），葡萄酒被倒出。酵 母是来自冠帽的。 在这个过程中，一部分起泡酒流失了，它充满了相同剂量的香槟。在Satèn进入市场前 在瓶中熟化6个月。 品酒笔记：稻草黄色，带有良好、持久醇感。与热带水果、菠萝、苹果、阿拉伯树胶 蜂蜜和白花巧妙融合。口感柔软、优雅又有很好的平衡感。 美食搭配：非常适合佐餐的葡萄酒，开胃，与烤虾很配。 酒精含量：12,5%Vol 曾获奖项：Vini d’Italia 2013: 2 glasses / 2杯 Bibenda 4 grapes Vini Veronelli 2013: 90 Internationa Wine Challenge London 2013: Silver medal （国际葡萄酒挑战赛，伦敦，2013 ：银牌） Wine Enthusiast: 90 （葡萄酒爱好者评分90） Wine Spectator: 88 （葡萄酒鉴赏家评分88）
Cruperdu Brut Franciacorta D.O.C.G. Grapes: Chardonnay 70% Pinot Noir 30% Refinement: 30 months on the yeasts before disgorging and then at least 8 months in bottle Alcohol: 13% Service Temperature: 8/10 °C
Brut Satén Franciacorta D.O.C.G. Grapes: Chardonnay 100% Refinement: 30 months on the yeasts before disgorging and then at least 8 months in bottle Alcohol: 13% Service Temperature: 8/10
“I thank the stoney landscape that hosts me, as much as I love my fertile land of birth. My wines are a tribute to these two beautiful areas and to those that lovingly cultivate them. Veneto, my hemeland. Friuli, my fostering land”. Love and care for the environment are fully integrated in the company’s mission: all our wines are produced according to the logic of sustainability, from the traditional range to the specific “ORGANIC” selection. I am proud of my choice to be in harmony with the environment, respecting the wonderful lands where we work. Piera Martellozzo.
“我感谢石头景观支撑着我，就像我热爱生养我的肥沃土地。我的葡萄酒是 归功于这两个 美丽的地区和那些精心的栽培。威尼托（Veneto），我的家 乡。弗留利（Friuli），培育我 的土地。” 关爱和关心环境被完全地融入了公司使命：我们所有的葡萄酒都是根据可持 续发展的逻 辑，从传统的范围到特定的“有机”的选择。 我为我对环境和谐的选择，对我们耕种的神奇土地的尊敬而感到骄傲。
L’Aspide - Sparkling White Sweet wine
L’Aspide - Sparkling White Extra-Dry
L’Aspide - Sparkling red Sweet
Blu Giovello Pinot grigio IGT delle Venezie
Alcohol: 10% vol. Residual Sugar: 50 g/L Grapes: Moscato Production Area: Venetian Territories
Alcohol: 11% vol. Residual Sugar: 20 g/l Grape Variety: Glera Production Area: Venetian Territories
Alcohol: 11% Residual Sugar: 20 g/L Grapes: Glera Production Area: Venetian Territories
Production area: in upper Friuli on porousgravel and sand mixture. Alcoholic content: 11.5% vol. Color Deep straw yellow with golden tinges. Nose Distinct bouquet and sharpened by
L’Aspide - Sparkling White Sweet wine
L’Aspide - Sparkling White Extra-Dry
L’Aspide - Sparkling red Sweet
Blu Giovello Pinot grigio IGT delle Venezie
起泡白甜酒 酒精含量：10% vol. 残糖量：50克每升 基本葡萄品种：莫斯卡托（Moscato） 产地：威尼斯地区
起泡白特干型 酒精含量：11% vol. 残糖量：20克每升 基本葡萄品种：歌蕾拉Glera (普罗塞克葡萄Prosecco Grapes) 产地：威尼斯地区.
起泡红甜酒 酒精含量：11% vol. 残糖量：20克每升 基本葡萄品种：歌蕾拉Glera (普罗塞克葡萄Prosecco Grapes) 产地：威尼斯地区
葡萄品种：灰皮诺 产区：葡萄园位于上弗留利（Friuli ）的多 孔碎石和沙子的混合地质地区，在 利文扎 （Livenza）和 Tagliamento河之间。 可以发现在中高密度植物中使用的距杆 （Spurred bar ）栽培。气候是大陆性气候，伴 随阿尔卑斯山以北和亚得里亚海的以南的微气 候影响。 收获和酿造：八月低进行收割，之后轻压、短 时冷浸渍。最后的发酵发生在 17°- 18°C控温环
notes of orange blossom and fresh white fruit such as apple and pear. Palate dry and full, pleasantly bitterish with notes of mugwort. Ideal with ham and soft cheeses; delicious with dishes dressed with red sauces and white meats.
境下。酒在 12°- 13°C进行良好的沉淀，为了在 春天获得更加复合和成熟的酒体结构。 酒精含量：11.5% vol. 颜色：带有金黄色调的深黄色 气味：有区别的香味，橙花和新鲜白色水果， 如苹果和梨的香气 口感：带有艾蒿令人喜悦的苦味，酒体饱满 的干型 美食搭配：与火腿和软奶酪是理想搭配，与用 红色酱菜和白肉料理的美食搭配也很美味
Severino Lorenzon arrived in Friuli as a pioneer in the early 50’s, buying abandoned land. With professionalness, entrepreneurial seriousness and passion for his work, Severino and his wife Maria, assisted by their son Enzo and his wife Silvana, went on to make this company one of the best vineyards in Friuli Venezia Giulia. The turning point came in 1991 with the acquisition of a vineyard with American vines in Romans d’Isonzo. Nature had given this habitat something different compared to the average terrain, marked by the changing moods of the Isonzo, a river dear to the homeland, but frequently ready to change course, creating diametrically opposite substrata. In 1995 another great opportunity arose: to buy the “apple company” bordering with the first “Feudi” vineyard. 50 hectares of apple orchard, 5 hectares of vines, farmhouse and country house. Today the “Feudi di Romàns” crù is 50 hectares of vineyard. the company is run by Enzo and his sons, Davide the company enotechnician, Nicola who deals with marketing assisted by Michela Sfiligoi, commercial director and Daniele Zimolo and Nicola Vecchiato the Romàns d’Isonzo. Terrain chosen by Enzo and Severino for their most prized vineyard, with American grapevines, which was acquired in 1991. Thirty years of experience on diverse terrains: S. Canzian d’Isonzo, Cassegliano, Scodovacca, Villa Vicentina, Romàns D’Isonzo, all ideally suited. The company counts a total of 160 hectares of vines, which in the future will grow, as the history of this company is constantly growing.
作为一个在50年代初的先锋抵达塞韦里诺Lorenzon在弗留利，购买废弃的土地。 塞韦里诺和他的妻子玛丽亚，由他们的儿子恩佐和他的妻子西尔瓦娜协助，有能 力，严肃性和对他工作的热情，还做出了这样的公司最好的葡萄园在弗留利 – 威尼斯朱利亚之一。今天，该公司是由恩佐和他的儿子，达维德和龙华民与市场 交易的运行。该公司数一共有160公顷的葡萄树，在未来将增长，因为这家公司的 历史是不断增长的。
Sauvignon Blanc DOC
Pinot Nero DOC
Ribolla Gialla Sparkling
Sauvignon Blanc DOC
Pinot Nero DOC
Ribolla Gialla
Grape variety: Sauvignon 100% Vinification: Fermentation at 18°C for 14 days. Racking and refinement in stainless steel vats. Tasting notes: Straw-yellow colour with greenish highlights. Fine, elegant, noble. Fragrance reminiscent of apricot, tropical fruit, yellow pepper and tomato leaf. Rich and inviting flavour.
Grape Variety: 100% Pinot Nero Tasting notes: Not very intense ruby red colour. Fruity and delicate aroma, complex tasting, enriched with aging and refinement in wood barrels. Vinification: Red wine vinification through Ganimede method, pumping over three times a day. Fermentation at 28°C. After 13 days, the wine was drawn and pressed. After a month of refinement in stainless steel vats, the wine is racked to Slavonian oak barrels for further refinement, which lasts 8 months. Alcoholic gradation: 12,5%
Grape variety: Ribolla gialla 100% Tasting notes: Straw-yellow colour with light greenish highlights, extremely fine and persistent perlage. Delicate and fine fragrance, but complex and fruity at the same time. The taste is rich in structure and fruity, with a long aromatic persistence.
苏维雍干白葡萄酒 葡萄品种：100%苏维雍 适饮温度：10/12°C 品尝提示: 稻草金黄中闪烁绿色的高 光。这款酒优雅，高贵而精致。蕴含 热带水果、西红柿叶、黄胡椒的香 味。口感丰满，酒香怡人。 酿造工艺：在摄氏22度条件下将采摘 的葡萄一到酿酒厂就立即去茎、挤 压. 在冷却5/6°C条件下再轻缓挤压。 冷却到15°C并经一夜的精细过滤.放置 在干净的容器中并注入精选酵母.在 18摄氏度的温度中发酵约14天,再将 之放置在不锈钢容器中陈化. 美食搭配: 这是一款开胃酒，当与带 有辣味的食物相搭配时，更能体现其 浓郁芳香。适宜配合辛辣开胃菜、奶 油奶酪、蓝纹干酪、中等成熟奶酪、 蛋、芦笋、湖鱼、鳝鱼。与腌制沙丁 鱼搭配，味道极佳。
黑品诺干红葡萄酒 葡萄品种：100%黑品诺 适饮温度：16/18°C 品尝提示: 轻柔的红宝石酒红色，带 有果香的细腻芳香，丰富的味道中还 蕴含有陈年精致木桶的优雅木香。这 是一款有着高雅风格的红葡萄酒，不 张扬，不猛烈，让你感受到犹如天鹅 绒般柔滑丰润的味蕾效果。 酿造工艺：运用卡尼梅德红葡萄酒酿 造工艺，每天三次抽液充分地搅拌。 发酵温度保持在28摄氏度. 这是有色 物质和丹宁酸释放的最佳温度. 13天 之后，抽压酒液，在不锈钢桶里净化 一个月后, 再盛入斯洛维尼亚橡木桶 历经至少8个月的进一步陈化. 美食搭配: 与野禽、炖煮类的红肉、 可口的豆荚类汤、中等陈年奶酪， 以及熏肉相搭配，味道绝佳。
葡 萄品种：100%里波拉 盖（Ribolla Gialla） 葡 萄产地：弗留利（土生土长的葡萄） 酒 瓶类型：375毫升/750毫升/1500毫升 饮 用温度：10 / 12°C 瓶 塞：传统的软木/螺丝帽 品 酒笔记：褪色的稻草黄色，渐变有 绿色感。骨干 （非常干），新鲜，酒 香浓郁，酸度丰厚。有柠檬和橙花的 香气。传递一种清新愉快的感觉。 酿 造方法：在温度25°C时，手工采摘 葡萄，在到达酒厂后立即去梗、压 碎。5 / 6°C中软压冷浸渍。冷却必须在 15°C。一晚上减压倾注。挤压清洁的未 发酵葡萄汁并与选定的酵母 接种。在 18°C环境下发酵9天。挤压和在不锈钢 桶中细化（一部分在橡木桶里）。 配 餐建议：糖醋酱，蔬菜冷盘，精 做鱼，油炸鱼， 汤（尤其是蔬菜浓 汤）。理想的餐前酒。
It was 1958 when some of the best wine growers located around the south-east of Lake Garda decided to join forces and create a cooperative in order to increase the value and awareness of the local wine production. Today, the 250 plus members of the Cantina di Castelnuovo del Garda own and manage more than 1100 hectares of vineyards, all situated in the picturesque and hilly region to the South and East of Lake Garda. This area is made up of the DOC wines Bardolino, Custoza, Lugana, Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon and incorporates the towns and villages of Castelnuovo del Garda, Sandrà, Sona, San Giorgio in Salici, Palazzolo, Peschiera, Sommacampagna, Cavalcaselle, Colà, Lazise and Bardolino. The Cantina produces more than 180,000 quintals (18 million kg’s) of grapes per year, most of which are grown within the DOC classification. The remainder are destined for the production of IGT wines. All the processes from the pressing of the grapes, vinification, ageing, etc. to eventual bottling are all carefully undertaken in the cantina, a property which now covers more than 20,000 square metres.
1958年，Garda湖水地区的一些生产商决定连接他们的活力来建立合作社. 这样一来，他在 一起能增强地道葡萄酒的价值观和意识。今天Castelnuovo酒庄合作社包括250多成员而且经 营1100公顷的葡萄园。 那些地方的环境特别如画的，置于丘陵上。每年Castelnuovo酒庄生 产180000公担葡萄酒。大多数都属于DOC认可的种类葡萄酒。
Vino Rosso Sweet Life
Pinot Grigio IGT
Merlot IGT
Ca’Vegar Bardolino Classico
Amarone DocG
Soil: Morenic, Clayey - Calcareous Colour: Ruby Red Bouquet: rose, red fruits Taste: sweet red fruits with floral scents
Soil: Morenic, Clayey - Calcareous Alcohol: 12% vol Maturation: 4 months in steel tanks Colour: Straw yellow Bouquet: Intense with floral scents Taste: Harmonic, fresh
Soil: Morenic, Clayey - Calcareous Alcohol: 11,5% vol Maturation: 4 months in steel tanks Colour: Ruby red Bouquet: Ripe red fruit scents, spicy Taste: Full flavoured, soft, and harmonic
Merlot IGT
Grapes: Corvina Veronese, Corvinone, Rondinella Soil: Red Brown Soil on calcareous marls Alcohol Contant: 15% Maturation: 10 months in 50 HL barrels Colour: Garnet red Bouquet: Intense, ethereal, sour cherries in alcohol Taste: Velvety, robust and harmonic
Pinot Grigio IGT
Grapes: Corvina Veronese, Rondinella, Molinara Soil: Morenic, Clayey - Calcareous Alcohol Contant: 12,5% Maturation: 4 m. in steel tanks Colour: Ruby red Bouquet: Intense, with scents of violet and red fruits Taste: Sapid, velvety and harmonic with fresh fruit notes
Vino Bianco Sweet Life 葡萄品种：加格奶加、托堂比内罗 酿造过程：发酵在不锈 钢大桶里。 颜色和味道：淡黄色。 气味带着花香和异国 水果气息。 口感很和 谐，比 较糖的 酒精度：11%
葡萄品种：Pinot Grigio 100% 酿造过程：葡萄先接受 除梗，然后进行挤压。 在发酵过程开始之前， 使之经过短期的冷浸 渍 作用。发酵过程，温度 控制。葡萄酒通过 最现 代科技来热灌装高温消 毒入瓶中。 颜色和味道：此葡萄酒 有浅草黄的颜色。 气味 很深刻、很优雅，好像 花香。 口感很新鲜、很 和谐也很有福。令人 愉快。 酒精度：12%
葡萄品种：Merlot 100% 酿造过程：葡萄先接受 除梗，然后进行挤压。 发酵的温度是24-26。浸渍作用是八天的。 保存在不锈钢桶里。葡 萄酒通过最现代科技 来热灌装高温消毒入 瓶中。 颜色和味道：有着深的 宝石红颜色。气味很 浓，好像成熟的红果和 香料的气息。口感很 充 满、醇厚柔顺，也很和 谐。丹宁和酸十分 均 衡。骨架结实。 酒精度：11.5%
Ca’Vegar Bardolino Classico 古典的芭得 里诺 DOC 葡萄品种：科维纳、 罗蒂妮拉、莫林纳拉 酿造过程：传统的红 葡萄酒酿造方法。发 酵在不锈钢大桶里。 颜色和味道：有着宝 石红的颜色。气味有 着 红水果和紫罗兰的 气息。口 感很柔和，和 谐，也 很成熟。丹宁和酸味 好好平衡。风味 带着 新鲜水果 的味道。 酒精度：12.5%
Amarone DOCG 葡萄品种：科维纳、罗蒂妮拉、莫林纳拉 葡萄藤的平均年龄：15-30 年 培育系统：双个pergola 酿酒过程：Amarone 的葡萄都经过晾干过 程。葡萄放在50 百 公升橡木桶内，成熟10 个月的时间。 酒精度：15% 品酒笔记：石榴红色，有酸樱桃的浓郁香 味。良好的平衡 感，并且酒体饱满。
In 1923 Grandma Caterina and her family moved to Breganze - a land of great wines - and with the purchase of the first vineyard land located in the heart of the food and wine itinerary called ‘Strada del Torcolato e dei vini di Breganze’ (Road of Torcolato and wines of Breganze), the story of the winery Col Dovigo began. The love for the land and its precious outgrowth has been handed down generation to generation to the children, who, by treasuring the knowledge and know-how inherited from their parents, bought new lands where they planted several vine varieties and renewed the existing ones by adding some local vines such as Vespaiolo, Cabernet Savardo and Groppello, and other international ones, namely Chardonnay, Pinot Gris and Cabernet Sauvignon. The discovery and exploitation of indigenous grape varieties represents a milestone in the history of the winery Cantina Col Dovigo: by investing resources into and committing to the preservation of the typical area of Breganze Doc, the company started an unprecedented enhancement of its products, placing its first bottled wines on the domestic market. Today the wines of Cantina Col Dovigo are the result of the friendship among Stefano and Alessandro, always united by their consolidated love for viticulture and confidence in the potential of the territory of Breganze.
1923年，Caterina奶奶和她的家族搬到了Breganze，一个盛产好葡萄酒的地方，伴随着她 们购买下第一块名叫Strada del Torcolato e dei vini di Breganze（Breganze的Torcolato和葡萄 酒之路），位于食物和葡萄酒路线中心地一个葡萄园后，Col Dovigo酒庄的发展故事开始 了。Caterina奶奶和Valentino Bonollo爷爷结婚了，Valentino Bonollo爷爷是一个农民并且是葡 萄酒酿造者，是Beato Bartolomeo di Breganze酒庄的第一代建立者，这桩婚姻连结起了年轻 新婚夫妇对葡萄栽培的热情。 他们对于土地和珍贵的土地作物的爱一直延续至他们的下一代，Battista e Pieralberto，他珍视 相关知识并且知道如何从他的父母那里继承，他买了用于种植多种不同葡萄的新土地，还 通过添加一些当地葡萄藤，比如Vespaiolo, Cabernet Savardo和Groppello, 以及世界性的葡萄藤 Chardonnay, Pinot Gris 和Cabernet Sauvignon来更新现有品种。发现和开发本土葡萄品种的代表 Cantina Col Dovigo酒庄在历史上的一个里程碑：通过投入资源和对Breganze DOC典型地区的保 护承诺，该公司开始了产品质量的空前提高，在国内市场投放了第一瓶瓶装葡萄酒。 现在Cantina Col Dovigo 的葡萄酒是在Battista,和孙子Stefano 与Alessandro的情谊经营下的结 果，将他们连结在一起的是对于葡萄种植浓厚的爱和对于Breganze 地区的潜在自信。将传 统和创新的美妙联结，对葡萄产区的深厚知识，对葡萄园的持续关注，使用新的酿酒和农 艺技术的实验能力都是Cantina Col Dovigo酒庄价值的象征。如今这些是酒庄的另一个参考 点，甚至是Breganze Doc产区葡萄酒的一个基准。
Torcolato DOC
Suam IGT
Torcolato DOC
Suam IGT
Grape variety: Vespaiola 100% Wine-making process: Grapes are allowed to dry gently in well ventilated rooms for about 6 to 7 months, concentrating their flavours and sweetness. In spring the dried grapes are pressed and fermented in barrel with natural yeasts. The wine matures in the wood for 10 to 12 months. Tasting notes: Bright golden in the colour. Intensely perfumed with floral notes and hints of sultanas, dried figs, nuts and spices. Richly sweet, very rounded balanced by velvety tannins with the acidity that balances the residual sugars. Long and elegant finish. Alcoholic gradation: 13%
Grape variety: Cabernet Sauvignon 55%, Merlot 45% Wine-making process: The hand-picked grapes of Merlot are laid flat in small boxes, in well ventilated rooms in order to allow the drying process to concentrate the colour and the aroma. After 20-25 days, the fermentation starts with natural yeasts, the malolactic fermentation occurs during the aging in oak French barrels. Tasting notes: Intense garnet red colour. Concentrated aroma of ripe blueberries and cherries are enhanced with a hint of picy oak. Very rich, full bodied and complex in the palate; beautifully balanced and lingering. Alcoholic gradation: 14%
葡萄种类: Vespaiola 100% 葡萄酒酿造过程: 葡萄允许在通风良好的房间内 轻干大约6到7个月，以便集中味道和甜度。在春 天，干葡萄经过挤压，在天然酵母的作用下于桶 中发酵。酒在木桶中10到12个月成熟。 品酒笔记: 明亮的金色。强烈的芬芳花香，伴随 淡淡的葡萄干，无花果干，坚果和香料的香气。 甜度丰富，非常圆润，拥有天鹅绒般的单宁感与 平衡的酸度。回味长久优雅。 酒精度: 13% 搭配: 独饮或饭后饮用非常不错，一款温馨的佐 饮伴侣是糕点和蓝纹奶酪。 保存温度: 12-14摄氏度
葡萄种类: Cabernet Sauvignon 55%, Merlot 45% 葡萄酒酿造过程: 手工采摘的美乐葡萄放在小盒 子中，置于通风良好的房间内，使葡萄在干燥的 过程中能加深颜色、集中香气。在20-25天后，将 葡萄压碎，开始加入天然酵母发酵，同时使用苹 果酸--乳酸在法国橡木桶中发酵酿造。 葡萄产量：60公担/公顷 品酒笔记: 很深的红宝石颜色。有成熟的蓝莓和 樱桃香气，还混有浓郁的橡木香。酒体非常丰 富，口感饱满而复杂，拥有完美的平衡感，同时 回味悠长。 酒精度: 14% 搭配: 非常适合搭配野味、炭烤肉和成熟的奶酪。 保存温度: 18摄氏度
Tenuta Rivaluce was born thanks to Favaro family’s passion, willing to rediscover and revalue the family old properties and vineyards set in the wonderful landscapes among Treviso and Valdobbiadene in Veneto region, places devoted to the Prosecco sparkling wine production. Tenuta Rivaluce family takes care personally of all the wine production phases, from the growing of the best Glera grapes up to a careful vinification and the slow second fermentation that enables the sparkling process. In this way both Prosecco DOC and Prosecco DOCG appear on the scene with their elegance and finesse typical of the glamour and exclusiveness by Rivaluce.
Prosecco Doc Treviso Millesimato Extra Dry
Rivaluce Spumante Rosè
Rivaluce Moscato spumante
Glera 100 % Grape Variety Vineyards situated inside the D.O.C. area Grape production: 18 tons per hectares Production for year: 60.000 bottles Vinification: First Fermentation in stainless steel tanks at a temperatures of 16 to 18 ° C for around10 to 15 days. Second fermentation with Charmat method in pressure tank at na temperatures of 13° C. Alcohol: 11.5 % Acidity: 5.5 g/L Tasting notes: Light yellow Colour. A very fine and intense bouquet of flowers and yellow fruits, as peach, banana and apple. Tiny bubbles with a frothy feel on the palate. Residual Sugar: 16 g/L Serving: Ideal as aperitif, during whole meal, in particular with fish or shellfish.
Alcohol degree: 11,5% Residual sugar: 16 g/l Production area: Treviso hills area Soil: Glacial origin soil with limestone and clay presence Grape varieties: Marzemino e Glera Harvest time: September Winemaking process: First fermantation in stainless steel tanks at controlled temperature (15 ° C) for about 13-15 days. Fining on the lees for about 3 months. Second fermentation in temperature controlled vats (Martinotti method) Colour: Brilliant pink colour, elegant and tiny bubbles Aroma: Intense with small fruits notes (black cherry, raspberry and strawberry) and ripe citrus fruit Palate: Elegant with an aromatic long finish Service Temperature: 6 °C Food pairing: Ideal as an aperitif or with shellfish.
Alcohol degree: 6% Production area: Selected wine growers in the Colli Euganei area (Veneto region) Soil: Clay, limestone and rich in stones Grape variety: Moscato bianco 100% Harvest times: September Winemaking process: First fermantation in stainless steel tanks at controlled temperature (15 ° C) for about 13-15 days. Fining on the lees for about 3 months. Second fermentation in temperature controlled vats Colour Pale yellow – long lasting froth – tiny perlage Aroma: Very intense and complex. Reminds of roses with citrusfruits notes. Palate: Very pleasant, long lasting sweet notes that combines with the same aromatic sensations felt at the nose. Service Temperature: 6 °C Food pairing: Suitable with fresh biscuits, dry bakery and any dessert. Se non ci sta tutto togli pure service tempertaure e food pairing.
Our company has always tried to elevate the peculiarities of each of our vineyard, vines and even individual strains. This meticulous process led us to believe, almost like a dogma, in the potential of our varieties vinified in purity and reinterpreted in a modern way. Absolute respect for the inherent characteristics of the grapes, choosing the most appropriate methods of vinification with preparation of detailed plans for every single vine. The mineral characters transferred to the wines of Lugana, the power and elegance of the Notte a San Martino, the richness of Condolcezza; the longevity and the character of fresh sparkling wines, are all the gifts that our land gives us. Our only concern is the ability to fully appreciate and share them with the patrons of good wine. Lugana grapes have among their fundamental traits, high acidity - an essential component of the sparkling wine, the health and preservation of the sparkling wine depend on it. For making sparkling wine, these grapes are harvested early and subsequently processed using the traditional mehod. Elected by the press as one of the best local wines of Italy, the Lugana Brut OLIVINI looks energetic, alternating a delicate nose with a sweet floral and fleshy fruit with strong hints of fresh bread.
LUGANA DOCG
LUGANA DEMESSE VECCHIE DOCG
LUGANA BRUT DOCG Metodo Classico
NOTTE A SAN MARTINO IGT
Of straw yellow colour, with greenish reflexes, it is characterised by elegant scents, pleasantly fruity and intense, with delicate citrus tones. It is a fresh and tasty wine, fullbodied, with a pleasant persistence of aftertaste. GRAPE VARIETY Pure Trebbiano di Lugana WINEMAKING: partial cold maceration for 12 hours at 5°C, alcoholic fermentation via selected yeasts at a controlled temperature, partial malolactic fermentation. Alcoholic content 13% by volume; Total acidity 6,5 g/l; Residual sugars 5,0 g/l.
Produced exclusively in one of the “cru” vineyards of the company, result of plant over-maturation and following grape selections. The long aging on fine lees and a long bottle curing, grant this wine a graceful and complete taste; of straw yellow colour, it is full and round at the taste, supported by a solid texture and remarkable persistence. GRAPES: Pure Trebbiano di Lugana WINEMAKING: Light over-ripening on the vine. Aging on fine lees for about 12 months. In bottles for at least six months. Alcoholic content 13,50% ; Total acidity 6,0 g/l; Residual sugars 6,0 g/l.
The perlage is fine and persistent, the scents are definitely fruity, accompanied by a fresh, savoury but at the same time creamy and defined taste with light bubbles. GRAPE VARIETY Pure Trebbiano di Lugana WINEMAKING The wine is fermented in the bottle, resting on the yeasts for least 30 months, thus acquiring its typical characteristics. Manual degorgement after freezing the bottle neck, and the addition of a liquor very suitable for the product. Alcoholic content 13% by volume; Total acidity 6,5 g/l; Residual sugars 8,0 g/l.
Very intense red colour, ethereal bouquet of ripe fruit, coffee and chocolate, very recognisable, velvet taste. GRAPE VARIETY Pure Merlot WINEMAKING: drying in the loft, prolonged maceration, alcoholic fermentation via selected yeasts, complete malolactic fermentation. REFINEMENT: In French barriques for 24 months, then in steel tanks for several months and then left to rest in the bottle. Alcoholic content 14,50% by volume; Total acidity 5,0 g/l; Residual sugars 3,0 g/l.
organic In 1925, the grandfather Amadio was the pioneer of the farm. At this time he used to sell his wine to the best taverns in cities such as: Verona, Vicenza and Padova, transporting it in small barrels on a horse-drawn cart. His sons Gino, and Gigi, built on their father’s experience the reputation of Fasoli Gino wines in other regions of Italy and abroad. Together, with the work of Amadio-Franco in 1966 and Natalino in 1971, this has been the foundation from which this Winery has been able to grow. The first foray into organic cultivation came in 1980 and since 1984 all vineyards become organic. In 1990 they were A.I.A.B approved. Since 1925 it produces white and red wines, coming from the lower Illasi valley, at the east side of Verona country, which has a great vocation for oenological productions thanks to the type of terrains and its particular microclimate. The vinery products are entirely made from biological farming, among which stand out the Merlot “Calle” and the Merlot “Orgno”, the Soave Classico “Pieve Vecchia”, the Amarone della Valpolicella “Alteo” and the Recioto di Soave DOCG “San Zeno”.
1925年,Amadio祖父是这里庄园的开拓者。那时他把他酿的葡萄酒卖给周围城市最好的 酒馆，比如：维罗纳、維琴察、巴多为的酒馆.他用辇车搬运小木桶里的葡萄酒送给顾 客。Gino和Gigi是Amadio的儿子，在意大利国内和国外，为FasoliGino酒庄加强名誉。Fasoli 兄弟分別在1966年以及1971年，与AmadioFranco和Natalino合作。他们的合作关系使庄园开 始茁壮。从1980年以来，他们根据有机培育方法来胜场自己的产品。1984年，我们的成功 让整个葡萄酒园转型为有机培育。1990年葡萄酒园获得了A.I.A.B的认可。葡萄园位于维罗 纳东部的Illasi山谷。在那里的地道土壤條件和天气让我们的葡萄酒发展很出色的特点. 从1925年以来，我们专注于酒和红酒的生产质量。葡萄酒园位于维罗纳东部的Illasi山谷。 因为它特有的土地條件和特殊气候，使得葡萄酒相当有特色。酒厂的产品都是根据有机方 法来培育的，我们对酿酒的坚持，也是美乐”Calle” 和 美乐 “Orgno”, 古典Soave “Pieve Vecchia”, Amarone Valpolicella “Alteo” 和 Recioto di Soave DOCG “San Zeno”.
Creaman Brut Classic method
Borgoletto Soave DOC
Grape variety: Garganega 100% soft press fermentation in steel tanks for 10 days at controlled temperature. Follows the bottling for the second fermentation and lasts 3 years. Tasting notes: bright yellow, the nose has strong notes of crust of bread, with hints of citrus, especially lime. The palate is fresh and delicate. Alcoholic gradation: 12%
Grape variety: Garganega 100% Vinification:Maceration lasts 10-15 hours at 6-8°C. Fermentation in temperature-controlled stainless steel tanks for about 10 days. Tasting notes: Bright straw yellow colour, flowery bouquet and fullaromatic taste. Slight taste of bitter almond and good prolonged fresh aftertaste. Alcoholic gradation:12.5%
Amarone Valpollicella Classico DOC Grape variety: Corvina 70%, Rondinella 30% Vinification: after the harvest, grapes lie for 5-6 months in little wooden boxes. The fermentation is in steel tanks and lasts for 25- 35days. It is finally moved into oak-wood barrels for a period of 3-4 years. Tasting notes: lively red colour, with violet highlights. It is a structured wine, full of tannins. The taste plays on both fruity tones like mature white fruit, plumb and black-berries, and also on spicy scents, like clove and cinnamon. Alcoholic gradation: 17,5%
Creaman Brut Classic method
Borgoletto Soave DOC
葡萄品种: 加戈内加 100% 酿造过程: 在钢铁、在温度控制 的大桶中发酵10天。入瓶精酿3 年的时间。 颜色和味道: 明亮金色。闻起来 有着浓郁面表皮的香气和淡淡 的柠檬香，尤其酸橙的。新鲜 和柔和的清香。 酒精度: 12%
苏雅维 DOC 葡萄品种: Garganega 加戈内加 100% 酿造过程:轻轻挤压之后，在 6°-8°C 下浸渍10-15 小时。在 控制温度的不锈钢大桶里发酵 10 天。 颜色和味道: 明亮 淡黄色、有着 花香味与和谐芳香。微酸带着 花生的味道，新鲜口感悠长。 酒精度:12.5%
Amarone Valpollicella Classico DOC 瓦波里希拉古典阿玛洛干红 DOC 葡萄品种: Corvina 科维纳70% 、Rondinella 罗蒂妮拉 30% 酿造过程: 葡萄置于小木头大桶 里熟成5 到6 个月。在钢铁桶中 发酵25-35 天. 最后将葡萄酒放 置于橡树大桶里，陈年3 到4 年 的时间。 颜色和味道: 宝石红色, 紫色的反 射。骨架结实、入口单宁强劲的 葡萄酒。有着成熟白色果香、梅 子、黑莓，也有肉桂和麝香石竹 的味道。 酒精度: 17,5%
The Paladin winery is located in the Venetian vicinity, where Veneto and Friuli meet. It is a territory where the viticulture and enology enjoy a long and renowned tradition. In this area the love of wine and viticulture dates back at least to the Roman age: in the first century AD, Plinio described this fertile area as a huge vineyard and spoke about the boats that, full of wine amphorae, sailed from the north Adriatic ports towards Rome. More recently the Venetian Republic imported the noble drink that became an object of exchange throughout its empire. 1962 represents a fundamental year for the company. It is then that Valentino Paladin transformed a family passion into a real trade by creating a winery. His bottles became rapidly known in the whole Veneto region, so that in 1985 Valentino moved to a new and modern winery in Annone Veneto. 圣骑士酒庄位于威尼斯附近，在那里威尼托Veneto和弗留利Friuli地 区接壤。这一地区有着悠久和著名的葡萄种植和葡萄酒酿造的传统。 在这一地区，人们对葡萄酒和葡萄栽培的热爱至少可以追溯到罗 马时代：公元一世纪， Plinio描述这片肥沃的地区是一个巨大的葡萄 园，并且谈到了船，船上装满了酒罐，从北亚得里亚海(Adriatic)的港 口驶向罗马。时间更近一些的，威尼斯共和国进口高档的饮料，成为 一个在整个帝国进行交换的主题。 1962年是公司成立的年份。然后华伦天奴骑士把一个家庭的激情通 过创建一个酒厂，变成真正的贸易。他的瓶装酒迅速地被整个威尼托 大区的人知晓，因此在1985年时华伦天奴搬到了一个位于Annone Veneto的又新又现代的葡萄酒酿造厂。
Celiberti Igt
Celiberti Igt
Wine & Art collection is made up of precious silver labels created by some famous Venetian and Friulian artists. Celiberti is a prestigious DOC Lison-Pramaggiore Riserva wine from Merlot and Refosco dal peduncolo rosso grapes. The two varieties ferment separately with macerations lasting from 10 to 13 days. The wines then age for 12 months in oak barrels. After the blending, Wine & Art matures for a further 6 months in 225 litres oak barrels from Allier and for a long time in the bottle. Organoleptic characteristics: Colour: Deep ruby red with garnet-red highlights after long ageing. Bouquet: Enfolding for the typical fruity scents and tobacco and spices notes. Taste: Dry, full-bodied and soft. Gastronomic matches: Excellent with roasted red meat, game and mature cheeses. Alcohol content: 13%
Wine & Art（葡萄酒与艺术）系列由珍贵的银质标 签构成，是一些著 名的威尼斯和弗留利的艺术家 们创造的。 Celiberti是久负盛名的DOC Lison-Pramaggiore Riserva 葡萄酒，由美 乐（Merlot）和Refosco dal Peduncolo Rosso 葡萄酿造而成。 这两个品种的葡萄分别发酵10到13天。接 着葡萄 酒在橡木桶中存放12个月。混合后， Wine & Art（ 葡萄酒与艺术）在225升的来 自 Allier 的橡木桶里 熟化6个月，并在瓶中 熟化很长一段时间。 感官特性： 颜色：带有石榴石红色的深宝石红，存放长 时间后颜色更突出。 气味：拥有典型的果香气味和烟草、辛香味。 口感：酒体浓郁、柔软的干型。 美食搭配：与烤红肉，野味和成熟奶酪是绝 配。 酒精含量：13% Vol 保存温度：18°C
Vèscine produces its Chianti wines with grapes grown in vineyards located on the most beautiful hills in Radda in Chianti. The Colle Petroso vineyard stretches for about 4 hectares. At a height of 600 meters above sea level and is one of the highest vineyards in Chianti Classico. Thanks to this altitude, the days are warm and the nights cool. These difference of temperatures makes the Vèscine grapes exceptional and unique. The Castelvecchi vineyard is located in the north-western part of Radda in Chianti and surrounds the ancient settlement of the castle, which was built in the 11th century in order to defend the parish church of Santa Maria Novella. The soil is mainly made of marl, clays and limestone. Vèscine vinificates its wines in the historical cellars of Castelvecchi, which are located right under the castle. They date back – as well as the whole building –to the 11th centuries. CHIANTI CLASSICO CAPOTONDO D.O.C.G.
CHIANTI CLASSICO D.O.C.G.
Grapes: Sangiovese and Canaiolo. The maceration goes on for 10 – 12 days; the wine then ages in steel tanks and in 100 hl. barrels. Tasting notes: brilliant ruby red with nice violet tinges. Pleasantly fresh for the nice notes of red berry fruit. Rich taste, well-balanced and particularly soft. Alcohol content: 13.5% by volume Awards: 1 glass Vini d’Italia; 89 Vini veronelli; 86 Slow Wine; 15.5/20 I vini d’Italia 2013
Grapes :90% Sangiovese and 10% Canaiolo Fermentation in contact with the skins for about 35 days. After a first ageing in steel tanks, part of the wine ages in 25 hl oak barrels and a part in the barriques for the following 10 months. A bottle ageing of at least 6 months follows. Tasting notes: intense ruby red, full and velvety nose, with violet, raspberry and light spicy notes. Wellstructured, well-balanced, full and lingering taste. Alcohol: 13,5% volume Awards: 2 glasses Vini d’Italia; 90 scores Vini veronelli 201386 scores Slow Wine; Silver medal DecanterAsia Wine Awards 2012
The house of Casalvento is situated in the heart of the Chianti Classico region. Purchased in 1997 by visionary entrepreneur, Robert Cuillo and his wife, Gudrun, a complete restoration was undertaken, bringing the property back to its former beauty. Situated 600 meters above sea level, the vineyards are the perfect combination of tradition and innovation: The fruit of the collaboration between the owners and internationally renowned enologist, Stefano Chioccioli. We spare no effort or expense in producing our wines – combining the history and ancient grapes of Tuscany with the most modern techniques and latest knowledge. Frst vineyards were planted 15 years ago, planting selected vines suited to our unique soils and microclimate at high densities, and pruning for exceptionally low yields. In the ancient olive groves, new trees were planted and we now tend close to 1000 trees, all of native Italian varieties. The remaining 420 acres consist of beautiful mature woodland that surrounds the hamlet on all sides. Three houses have been completely redesigned and furnished with local antiques to accommodate guests.
Casalvento 酒庄位于古典吉安蒂地区中。当1997年Robert Cullio 企 业家和他的妻子Gudrun 买 这座酒庄，进行修复工程而使其恢复光泽。 今天的酒庄也有最新式的酒窖。因为周围都是树林，酒窖与周围的 乡间就是建设得很调 和。Casalvento 在吉安帝地区上是首位的酒厂 之一。确实它获得了很多重要的奖。海波约 600米，葡萄园提供传统 和创新的最好组合: 酒庄主人和国际闻名酿酒师Stefano Chioccioli 的合作很富有成果。 酿起来我们的葡萄酒， 我们从没放松努力，并且动用了大量的资金。 我们同时要联合托 斯卡纳地道葡萄的历史和现代培育方法、技术和 知识。我们是比较小，但是最新式的酒 厂，我们努力工作以提供优质的产品。 葡萄树龄平约15年。葡萄种类是选择的，因为他们适合我们特种的 土壤和微气候的条件。 这都是因为唯一的目的:从这个神奇的土地， 达到最好的葡萄质量。在古老橄榄园中，树 备被种植。现在差不多有一千树，所有是意大利树的种类。其他的四百二十英亩都是树林 围绕着四周小村庄。
Chianti Classico DOCG Livernano
Chianti Classico Riserva DOCG Casalvento
Grape variety: 80% Sangiovese, 20% Merlot. Wine making: fermented in stainless steel or wood tanks. Aging: inside 350 l barrels for 12 months. Minimum 6 months inside the bottle. Alcoholic gradation: 13.5% Testing notes: possesses the lively aromatics and rich fruit of its bigger brothers but is designed for younger drinking. A prime example of the appellation. Awards: Chianti Classico 2006: 90 points (Wine Spectator’s); 90 points (Parker).
Grape variety: Sangiovese 80%, Cabernet Sauvignon 20%. Wine making: fermented in stainless steel vats or oak wood tanks. It finally refines in 350 l barrels for 12 months. Minimum 6 months inside the bottle. Alcoholic gradation: 13.5% Testing notes: possesses the lively aromatics and rich fruit. Awards: Chianti Classico 2007: 90 points (Wine Spectator’s) Chianti Classico Riserva 2006: 93 points
Janus IGT Casalvento Grape variety: Cabernet Sauvignon 100% Wine making: fermented inside barrique or French oak tanks. Aging: inside 225l barrique for 18 months. Minimum 6 months inside the bottle. Alcoholic gradation: 14% Testing notes: We believe in the superb quality of Tuscany’s indigenous grapes. Our Puro Sangue is pure Sangiovese, and displays classic black cherry and violet aromas, velvety texture and characteristically high acidity. Awards: 94 points, Janus 2007 (Wine Spectator’s) 92 points 2005; 91 points 2008; 88 points 2004; 88 points 2006. Silver medal, Singapore Wine Style Asia Awards, 2012
Chianti Classico DOCG Livernano
Chianti Classico Riserva DOCG Casalvento
古典吉安帝 葡萄品种：Sangiovese 80%, Merlot 20% 桑 娇维塞、美乐 酿酒过程：在不锈钢的大桶或者木 头的大桶 里葡萄发酵好。最后在350升的木桶 里成熟12 个月的时间。在瓶里最短的时间是 六个月。 酒精度：13.5% 颜色和味道：有着香料和水果的口 感。当年轻时，喝得更好。在不锈 钢大同或木桶里发酵。 获得的奖: Chianti Classico 2006 年: 90 分(葡萄酒观察家), 90 分(Parker).
陈酿古典吉安帝 葡萄品种：Sangiovese 80%, Cabernet Sauvignon 20% 桑娇维塞、赤霞珠 酿酒过程：在不锈钢的大桶中酒精 发酵结束 以后，在350升的Tonneau 桶中启动苹 果酸-乳酸发酵。在Tonneau 中陈酿16个月。最后置于瓶里6个月 的时间。 酒精度：13,5% 颜色和味道：由特选的葡萄来酿的葡 萄酒。有着从葡萄园特选的生 活。显示优雅碾碎的浆果、草莓和樱 桃的美妙香气。圆润而有陈年 潜力。 获得的奖：Chianti Classico riserva 2006: 93 分 (葡萄酒观察家)
Janus IGT Casalvento 葡萄品种：Cabernet Sauvignon 100% 赤霞珠 酿酒过程：在barrique 或者像木桶中 酒精 发酵。在225升的barrique 桶中 陈酿18个 月。最后在瓶里度过6个月 的时间。 酒精度：14% 颜色和味道：一个令人印象深刻、 大胆、 特别优雅的赤霞珠。有着甘 草、焦油和薄 荷风气。圆润，有水 果，柔和丹宁的口感。 获得的奖: 《葡萄酒观察家》:成绩 94 Janus 2007年《葡萄酒观察家》:成 绩92 Janus 2005年《葡萄酒观察家》: 成绩91 Janus 2008年《葡萄酒观察 家》:成绩88 Janus 2004年《葡萄酒观 察家》:成绩88 Janus 2006 年. 在2011 年的新加坡Wine Style Asia Awards 获 得金牌.
The San Vincenti farm covers 60 hectares of land and is situated in the municipality of Gaiole in Chianti, at an altitude between 350 and 450 above sea level. The soil is made up of sand and marl rock. Two estates go to make up the farm: Stignano with 6 hectares of vineyards, with a density of 6,000 plants per hectare, all of the Sangiovese variety and Le Corticelle with 2 hectares of merlot vines, with 6,000 plants per hectare. The vines are all completely exposed to the midday sun. The company does not use pasteurising refrigeration methods, therefore a slight deposit should be considered a sign of authenticity. The owner of this enchanting private estate in Gaiole in Chianti is called Roberto Pucci, a dynamic entrepreneur just into his sixties from Prato, who having fallen in love with the marvellous Chianti area some years ago decided to dedicate all his resources to the production of wines with a great character. Leading the project is a man sacred to Italian oenology, Carlo Ferrini, a complete connoisseur of Chianti Classico and the maker of cult wines sought after by wine lovers the world over.
SanVincenti农场占60公顷的土地，位Gaiole in Chianti市，海拔350至450的高度，在基安蒂 地区。土壤是由砂，泥灰岩岩石。酒庄是由两个庄园而组成的：Stignano庄园是6公顷的葡 萄园，密度每公顷6000株，所有都是Sangiovese（桑娇维塞）品种而配制的，而且也有Le Corticelle庄园，它是2公顷的，每公顷6000株，这一庄园都是美乐品种的树。藤蔓都完全 暴露在正午的太阳。本公司不使用巴氏杀菌的制冷方法，因此应被认为轻微存款真实性的 标志。San Vincenti的酒庄主叫罗伯托Pucci，他来自托斯卡纳区普拉托市（Prato），他是一 位动态企业家，刚刚成了60岁了。年以前他爱上了美妙的基安蒂地区，而且他决定了努力 工作以生产高雅品格的红酒。领导该项目是一个神圣的意大利酿酒商，Carlo Ferrini，一个 完整古典基安蒂鉴赏家和追捧的葡萄酒爱好者在世界各地的邪教组织的葡萄酒制造商的男 子。
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Stignano Super Tuscan DOCG
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Stignano Super Tuscan DOCG
Grapes Variety: 95 % Sangiovese 5% Merlot Vinification: Fermentation in steel barrels and ageing in barriques for 16 months. Refinement in bottle for 3 months Alcoholic gradation:14,5% Intense ruby red colour, a play on fruity tones accentuated with a hint of aromatic herbs. Agile and powerful structure with widespread freshness, taste and density with a final sweet finish.
Grapes Variety: Sangiovese and Merlot Vinification: Fermentation in steel barrels and ageing in barriques for 16 months. Refinement: In bottle for 3 months Alcoholic gradation: 14% A great reserve, at times coarse, but with a definite charm. Intense ruby red colour. Gives sharper scents associated with woodland berries. On examination gives a lively taste with a good backbone and structure and a pleasant finish.
Grapes Variety: 80 % Sangiovese 20% Merlot Vinification: Cement and steel vats and fining in French oak barrels. In bottle for 6 months Alcoholic gradation: 14% Intense ruby red Colour. Opens with a fresh hints of aromatic herbs and dark fruits. Shows substance in the mouth, a touch of sharpness to the tannins, going on to enjoy a full tasty finale. Awards: Gold award at Wine Style Asia (Singapore) 2009
古典基安帝红葡萄酒 品种：Sangiovese 95%, Merlot 5%桑娇维塞、美乐 酿酒过程：葡萄发酵在不锈 钢大桶里以后，在木头小桶 熟成16个月。 酒品特征:色泽鲜亮，绽放出 芳香气味并有着丰富的果味
清选古典基安蒂红葡萄酒 品种：Sangiovese 80%,Merlot 20%桑娇维塞、美乐酿酒过 程：葡萄发酵在不锈钢大桶 里以后，在木头小桶熟成16 个月。在瓶里进行着精酿的 过程。 酒品特征:红宝石般颜色，有 强烈的果酱味道
诗提格娜诺超级托斯卡纳红 葡萄酒 品种：Sangiovese 80%,Merlot 20%桑娇维塞、美乐 酿酒过程：葡萄发酵在不锈 钢大桶里以后，进入法国木 香大同里。入瓶精酿6个月 的时间。 酒品特征:强烈如红宝石般色 泽拌随清新芳香水果味道
organic Podere Fortuna is situated 25 kilometers north of Florence in the heart of Tuscany, among the beautiful hills of the Mugello valley. The area has been the earth of great artists, such as Giotto and Beato Angelico, and of the Medici family, that since 1300 have been part of Florence history. Wine’s production in Podere Fortuna has been documented since 1465 when it was a part of the “Castello di Cafaggiolo” property, owned by Lorenzo il Magnifico, and in 1629 the Podere had a specialized vineyard, so unusual for that period, counting more than 8000 vines. Since 2001 we have planted new varieties of vines such as the Pinot Noir that seems to be particularly suitable for our weather and soil conditions. The vineyard, which has been planted with over 7.000 vines per hectare is divided in three parts whose grapes are separately harvested and vinified in order to verify the differences during all the phases of wine evolution. The grapes are hand harvested in small boxes and selected by two different triage tables before the vinification in French oak open vats. After a period of skin contact and fermentation of about 18th to 25th days, according to grapes conditions, the wine is left in Frence oak barriques for the following 12 months. After this period we decided how to blend the wines coming from the various parts of the vineyard and let them settle in cement vats for the following six months. Than we put the wine in bottle and we let it in the cellar for the 12 months of refinement preceding the sale that starts in the month of March of the third year following the harvest.
COLDAIA IGT Toscana Pinot Nero
FORTUNI IGT Toscana Pinot Nero
MCDLXV IGT Toscana Pinot Nero
Grapes variety : Pinot Noir 100%/ Exposition and altitude: south 250 meters over s.l. Soil characteristics: moderately calcareous sandy loam Plant density and training system: 7.142 vines per hectare/ cordon Harvest : the grapes were hand harvested on end of August in small boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 19 days in French oakopen vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration on March Production: 4300 cl.75 bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: intense ruby red with light garnet. Elegant nose with fruity scents of fresh blackberry and cherrycomplemented by mineral notes. In the palate it has a good freshness and balance. The finish is long and refreshing with a fruity, floral return.
Grapes variety: Pinot Noir 100%, Exposition and altitude: south, east and west, 230 -300 m.over s.l. Soil characteristics: moderately calcareous sandy loam Training system and plant density: cordon and guyot , 7.142 vines per hectare Harvest : the grapes have been hand harvested on end of August in small boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 19 days in French oakopen vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled without filtration on March . Production: 5.030 0,75lt. bottles, 220 1,5 lt. bottles and 24 3 lt. bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Intense fruity bouquet with a concentrated morello cherry and raspberry. In the mouth enter, soft and good richness, elegant and balanced with silky tannins. The final taste is long with fruity aromas of blackcurrant and raspberry.
Grapes variety: Pinot Noir 100% Exposition and altitude: south, east and west – 250 -300 meters over s.l. Soil characteristics: moderately calcareous sandy loam Training system and plant density: cordon and guyot, 7.142 vines per hectare Harvest: the grapes have been hand harvested on end of August insmall boxes and selected by two different triage tables, before and after destemming Vinification and fermentation: the fermentation has been completely natural, entrusted the only indigenous yeasts, for 21 days in French oakopen vats with temperature control Ageing and refining: 12 months in French oak barriques, 7 months in cement vat. Bottled on March. Production: 2.590 0,75lt. bottles and 190 1,5 lt. bottles Viticulturist and winemaker: Andrea Paoletti TASTING NOTES: Ruby red of medium intensity with light purple. Delicate aromas of forest floor, with blackberry, raspberry and rose. Linear palate, silky and balanced with a mineralvein and an almond finish that also recalls the nose along with intriguing balsamic notes.
organic San Polino small family-run farm lies to the south-east of Montalcino at 400 m above sea level. They use permaculture and biodynamic- organic farming to produce a premium Brunello di Montalcino and Rosso di Montalcino. Both wines are the simple expression of the biodiversity found in the San Polino terroir. San Polino has 4 hectares of vineyard and 1.5 hectares of olives surrounded by the wilderness of mediterranean woods and shrubland. In the interests of autochthony and typicality they farm only the Sangiovese vine varietal and use, for the most part, only manual work in the fields. The Winery planted 2,5 hectares of Brunello di Montalcino and 1,5 hectares of Rosso di Montalcino in the winter of 1998 putting 5000 vines per hectare and using the traditional four-spurred cordon method of pruning and for training.
圣伯利诺(San Polino)家庭经营的小农场处于托斯卡纳地区Montalcino市城的东南方，海拔约 四百米。他们用永久培养、生物动力和有机方法来产生高级的Brunello di Montalcino和Rosso di Montalcino葡萄酒。这两种葡萄酒简单地表示圣伯利诺酒厂风土的多样性。圣伯利诺葡萄 园绵延四公顷而且还有1.5公顷的橄榄园。四周都是地中海植被。在地方特殊性和地方性生 长的利益下，圣伯利诺酒厂只要培育桑娇维塞葡萄类型而且工作大部分是手工工作。1998 年冬季他们用传统的剪留四个芽为短梢修剪的方法开始种植五千葡萄树。现在酒厂土地的 2.5公顷是Brunello di Montalcino葡萄，1.5公顷是Rosso di Montalcino.
Rosso Di Montalcino Doc
Brunello Di Montalcino Docg
Brunello Di Montalcino Riserva Docg
Brunello Di Montalcino Helichrysum Docg
Area: South-east of Montalcino Grapes: Sangiovese grosso Fermentation: wine is fermented naturally, using indigenous yeasts at 28°C Ageing: shortly in Slavonia oak vats and for18 months in stainless tank.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 55-65ql /ha Altitude: 400-450 metres Fermentation: wine is fermented naturally, using indigenous yeasts at 28°C Ageing: in barrique and Slavonia oak vats for 42 months.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 45-55ql./ha Fermentation: wine is fermented naturally, using indigenous yeasts Ageing: in barrique and Slavonia oak vats for48-52 months. Tasting: Lots of tar, roses and crushed berries. Full-bodied, with big,velvety tannins and a long, lively and fruity aftertaste of blackberry, cherry and vanilla.
Area: South-east of Montalcino Grapes: Sangiovese grosso Production: 45-55ql./ha Altitude: 400-450 metres Fermentation: wine is fermented naturally, using indigenous yeasts. Ageing: in barrique and Slavonia oak vats for 42 months
Rosso Di Montalcino Doc
Brunello Di Montalcino Docg
Brunello Di Montalcino Riserva Docg
BRunello Di Montalcino Helichrysum Docg
葡萄类型: 大桑娇维塞 产生量: 65-75ql /ha 发酵过程: 用野生酵母，自然地发酵, 28°C 老化: 在木桶和斯拉沃尼亚橡木大桶里留下了18个月 味道: 有 鲜红的浆果、杜松子很强的回味. 果香 的，优雅的，清新爽洁的口感。
葡萄类型: 大桑娇维塞 产生量: 55-65ql /ha 高度地区: 400-450 米 发酵过程: 用野生酵母，自然地发酵, 28°C. 在木桶 和斯拉沃尼亚橡木大桶里留下了42个月
葡萄类型:大桑娇维塞 产生量: 45-55ql./ha 发酵过程: 用野生酵母，自然地发酵.在木桶和斯 拉沃尼亚橡木大桶里留下了48-52个月 味道:玫瑰、浆果、天鹅绒单宁。有丰富、长久、 果香的回味，黑莓、樱桃、香草的香味。
葡萄类型: 大桑娇维塞 (Sangiovese Grosso) 产生量: 45-55ql./ha 高度地区: 400-450 米 发酵过程: 用野生酵母，自然地发酵 老化: 在木桶和斯拉沃尼亚橡木大桶里留下了42 个月.
The Chiorri Azienda Vitivinicola came into being at the end of the 1800’s on the holding at Sant’Enea, a delightful location on the border of the municipality of Perugia. The winery’s vines are laid out across a gentle hill which has been used for grape growing since Etruscan times, and from which one can enjoy an enchanting view that includes the Medieval towns of Assisi, Deruta and Todi. The winery, for generations under family run business, is personally managed by Monica Mariotti, her husband Francesco, Franca Chiorri and her husband Tito, who together, with help of competent and specialized workers work to combine the most antique traditions with the most modern technologies, without ever losing sight of the final objective:”the pleasure of enjoying a glass of good wine with a unique and genuine flavour”. The care and attention for their vineyard’s some 20 hectares of vines, includes short shoot pruning which is carried out by hand, biological treatments which are ecologically compatible in accordance with criteria for low environmental impact and picking carried out by hand into woven baskets. All these and many other attentions to detail are the fundamental ingredients in obtaining a wine of class, of the highest quality, which evokes the flavours and perfumes of Umbrian countryside. Moreover, almost our labels are painted by Franca Chiorri, family artist; on the other hand our family logos is an original Heraldic symbol coming from the Italian King.
Garbino Rosso Igt Umbria
Saliato Rosso DOC Colli Perugini
Selezione Antonio Chiorri Merlot Igt Umbria
Vines’ origins: 2.5 hectares of Sterpeto vines (planted in 1998) and Brecce vines (planted in 1997). Vine characteristics: the vines are situated on sloping land of a medium soil mix with an East – West orientation, thus benefiting from direct sunlight from morning til night. The plants are grown on a spurred wire system, with approximately 3000 vines per hectare. The yield was some 110 quintal of fruit per hectare. Production quantity: 20,000 0.75litre bottles. Grape variety: Equal proportions of Sangiovese, Cabernet Sauvignon and Merlot grapes. Grape harvest: the grapes were picked by hand into woven baskets at the end of October, the fruit being transported immediately to the Winery for elaboration. Wine processing: the red grapes together with their skins are separated from the stalks. The grapes are then left to steep for 8 - 10 days, during which time frequent remixings are performed to aireate and distil the mixture. The must bloom is left to ferment at a controlled temperature of less than 27°C, without the use of extra additives. No system of forced stabilisation is implemented, resulting in a light sediment in the bottle which indicates that the wine is ‘alive’. Aging: for 6 months in stainless steel barrels.
Vine characteristics: The vines are planted on hilly land of a medium soil mix and an East-West orientation ensuring that they receive direct sunlight from morning til night. The plants are grown an a spurred wire system with some 3000 vines per hectare. The yield was about 80 quintal of fruit per hectare, with the yield of must being less than 70% due to the summer drought conditions. Production quantity: 8000 0.75 litre bottles. Grape variety : 50% Sangiovese, 30% Merlot, 20% Cabernet Sauvignon. Wine processing: The grapes together with their skins are separated from the stalks. The mix is left to steep for some 15 days during which time numerous remixings and elaborations are carried out. Fermentation is controlled at a temperature inferior to 27°C, and without the use of additives. No artificial stabilisers are used resulting in the presence of a slight sedimentation which indicates the natural refinement of the product and the fact the the wine is indeed ‘alive’. Aging: The wine was placed in stainless steel barrels and then into Spanishmade american oak barrels. Following numerous tastings when the right balance and aging was considered to have been obtained, the wine was bottled and left to mature for a further 18 months.
The Selezione Antonio Chiorri is characterised by a limited series of individually numbered bottles: it is the superlative wine produced by the Cantina Chiorri, and is made from the wine varietal which in any one year best expresses the nature of that year.The plants are grown on a spurred wire system, with approximately 2000 vines per hectare. The yield was of some 90 quintal of fruit per hectare, with a must yield of less than 80%. Production quantity: 780 0.75 litre and 168 1litre bottles each hand numbered. Grape variety : 100% Cabernet Sauvignon Wine processing : the grapes with skins are separated from the stalks. The mix is left to steep for some 15 days, during which time it is frequently remixed aerobically and non, and by ‘delestage’. Natural fermentation of the must bloom is carried out at a controlled temperature of less than 27°C, and without the use of additives. No system of forced stabilization is used resulting in a light sedimentation which indicates the natural refinement of the product and the fact that the wine is indeed ‘alive’. Aging: 10 months in stainless steel barrels, some months in wooden barrels and then a further 5 months in the bottle.
ARBOSTO BIANCO CAMPANIA IGT
In Irpinia, a land where some of the oldest Italian vines were originated, the Fratelli Urciuolo enterprise has been established. It is situated at the feet of Mt. Faliesi. It inherits a keen family conduction, a peculiar commitment to work, binded to experience developed in years through generations, and these make of Fratelli Urciuolo the spring for a promising enological environment in Irpinia. “From the perfume of an ancient land, our passion matures” “来自一片古老土地的香气, 我们的激情成熟了” 在Irpinia的土地上，一些古老的意大利葡萄树在此生长，Fratelli Urciuolo公司也在此成立。 公司坐落于Faliesi山脚下。它继承着一个家族的传导，一个对工作的专属承诺，遵从着世 代延续发展的经验，所有这些汇聚成了Fratelli Urciuolo，公司拥有在Irpinia地区一个很有发
The wine takes its name by the place of the vine from which it is produced. It takes birth from an accurate selection of the local typical grapes (“Coda di Volpe”). It has a yellow color with greenish glares and intense smell. Served cool it joins dishes fish based. PRODUCTION AREA: The wine takes its name by the place of the vine from which it is produced. VINIFICATION: It takes birth from an accurate selection of the local typical grapes (“Coda di Volpe”). The grapes are rasped and pressed in soft presses.The must so obtained is subject to a natural extolling It is added to selected yeasts and it ferments at a controlled temperature of 18/20°C. ORGANOLEPTIC EXAM: It has a yellow color with greenish glares and intense smell. It has a fresh, delicate and smooth taste. ARBOSTO ROSSO CAMPANIA IGt 典型地理标识，地方餐酒级 此款酒因酿造所需的葡萄树生长的地方而得名。它从当地典型的葡萄种类里被精 确的选择出来。酒体呈红宝石色，有强烈气味。特别适合野味，以及烤牛肉。 产区：此款酒因酿造所需的葡萄树生长的地方而得名 酿造方法：先精确选择葡萄种类。由70%的蒙帕塞诺（Montepulciano）和30%的 阿里亚尼考（Aglianico )混合而成。带皮发酵，在28-30°C环境下控温浸渍。进 行软压来整体提取未发酵葡萄汁。 感官：酒体呈红宝石色，有强烈气味
展前景的葡萄酒酿造环境。 ARBOSTO ROSSO CAMPANIA IGT The wine takes its name by the place of the vine from which it is produced. It takes birth from an accurate selection of the local typical grapes. PRODUCTION AREA: The wine takes its name by the place of the vine from which it is produced. VINIFICATION: It is made from an accurate grapes selection. It is a mix between Montepulciano 70% and Aglianico 30%. It has fermentation with skins, long maceration at controlled temperature of about 28/30° C. Integral extraction of the must with soft presses. ORGANOLEPTIC EXAM: It has a ruby red color and an intense smell. It particularly appropriate for game and roasted beef. ARBOSTO BIANCO CAMPANIA IGT 典型地理标识，地方餐酒级 此款酒因酿造所需的葡萄树生长的地方而得名。它从当地典型的葡萄种类里被 精确的选择出来(“Coda di Volpe”)。酒体呈泛绿光泽的黄色，有强烈的气味。 冷藏后搭配鱼类菜肴。 产区：此款酒因酿造所需的葡萄树生长的地方而得名 酿造方法：使用从当地典型的葡萄中精选出来的葡萄酿造(“Coda di Volpe”). 。葡萄经过软压处理。未发酵的葡萄汁得以自然提升。之后加入精选的酵母， 在18-20°C的控温环境下发酵。 感官：酒体呈泛绿光泽的黄色，有强烈的气味。口感清新、细腻、润滑。
FIANO DI AVELLINO DOCG
AGLIANICO CAMPANIA IGT
TAURASI DOCG
GRAPE VARIETY: Fiano The grapes are de-rasped and macerated for around 12 hrs. Soon after they are pressed with soft presses. The must obtained is subject to a natural decontraction for it remains in stainless steel tanks at a temperature of 8/10°C for 24/48 hrs. After a prime decanting there is the addition of selected yeast and it is left to ferment at a temperature of 18/20°C. When this has been ultimate we can proceed on the improvement on the dregs “sur-lie” for about 5-6 months. TASTING NOTES: It is stands out in volume, fatness and character. Well-endowed with minerals. If served cool it can be exalted if served with soups and cheese of strong taste .
GRAPE VARIETY: Aglianico After a maceration of 5/8 days at a temperature of 25/28°C, it comes to the integral extraction of the must with the soft presses. It will eventually mature in stainless steel tanks for at least 5 months. TASTING NOTES: The volcanic nature of the soil, ofwhich the hills are made and on which this vine grows, determine the exceptional richness in elements of which it is made of. It has a red ruby color, harmonic taste and intense smell. For its great body and the strong taste it is most pleasant if consumed with game and roast beef.
GRAPE VARIETY: Aglianico Maturation 15 days at a temperature of 20/25°C then integral extraction of the must by the means of soft presses. MATURATION: Oak barrels through a period of time of 24- 25 months. In bottle through 10/12 months before shelf. TASTING NOTES: It has a clear bouquet and a ruby color that with ageing gains orangish glares. Very robust and tannic dry red wine. Following an adeguate ageing in oak barrels, it gains rotundity and harmony, with a clear bouquet.
FALANGHINA BENEVENTANO IGT
AGLIANICO CAMPANIA IGT
TAURASI DOCG
这是一款来自坎帕尼亚（Campania）由“Falanghina”葡萄酿造的名酒，便继 承了Falanghina这个名字。这款酒的特征是拥有强烈又微妙的酒香。酒体呈泛 绿光泽的稻黄色。冷藏后搭配鱼类菜肴。分类：Falanghina Beneventano I.G.T. (Indication Geographical Typical-典型地理标识，地方餐酒级) 栽培系统：采用Spurred Cordon，每公顷80q，葡萄酒产量在70%。 酿造方法：去除破碎的葡萄，进行软压。未发酵葡萄汁在8-10°C 的不锈钢罐里 自然存放24-48小时。在基本减压后，我们添加精选的酵母使葡萄酒在18-20°C温 度下发酵。 感官：酒体呈泛绿光泽的稻黄色。拥有强烈又微妙的酒香。
红葡萄酒，由“艾格尼科（或翻译为阿里亚尼考）”（Aglianico）葡萄酿造。 葡萄树在由火山土壤质地覆盖的山上生长，这决定了葡萄酒富含异常丰富的元 素。酒体呈红宝石色，口感和谐、香气强烈。因其大气的酒体和强烈的味道， 这款酒非常适合搭配野味和烤牛肉。 分类：Aglianico Campania I.G.T. 产区：葡萄树生长在Irpinia山 栽培系统：采用Spurred Cordon，每公顷80q，葡萄酒产量在70-75%。 酿造方法：土地延展（在500-600米的高度）提供给葡萄在十一月前十天成熟的 时机。去掉破碎的葡萄，余下的带皮发酵。在25-28°C温度下浸渍5-8天，接着进 行软压来整体提取未发酵葡萄汁。葡萄酒最终在不锈钢罐内成熟，持续5个月。 感官：酒体呈红宝石色，口感和谐、香气强烈。
图拉斯,原产地命名控制和保证，保证法定地区级 用“艾格尼科（或翻译为阿 里亚尼考）”（Aglianico）葡萄酿造，年轻的Taurasi是一款干红葡萄酒，健壮粗 野又充满单宁感。在橡木桶中进行适龄的熟化，使葡萄酒获得圆润且和谐的口 感，具有清新明确的香味和宝石红色，色泽随着熟化渐变为耀眼的橙红色。 酿造方法：太阳的照射使这片土地能在十一月的第一个星期收获葡萄，之后精 选优质葡萄，以此保证有限且著名的产品。在控温20-25°C中浸渍10-15天，接着 进行软压来整体提取未发酵葡萄汁。 成熟：在橡木桶中经历24-25个月的熟化 细化：在上架前的10-12个月，在瓶中细化 感官：具有清新明确的香味和宝石红色，色泽随着熟化渐变为耀眼的橙红色
Orion Wines is the result of a simple yet stunning synergy between two friends: Luca Pomaro – a 20 years veteran of the “international wine scene”, supplying the marketing knowledge and skills required to understand the needs and tastes of the international markets. Alessandro Michelon – one of Italy’s most innovative and promising winemakers with a profound knowledge of the various regions of Italy. Together they realized that they could bring to the international markets intriguing, innovative and delicious wines by combining tradition, innovation and, most of all, a true passion for wines. Orion Wines has tied strong commercial relations with a small number of growers and wineries in different areas of Italy. We take complete control of the vineyards and work closely with our partners and their own winemakers to create wines which represent the essence and typicity of that particular region, while still keeping an eye on the needs of the ever-evolving international wine aficionado.
Orion 葡萄酒是由两个朋友的又简单，也出色共同协作 的成功结果： Luca Pomaro– 20 年的经历在国际葡萄酒世界中的一个 年轻人。提供起来市场学的知识， 他使此公司面临而了 解国际市场的要求和喜欢。 Alessandro Michelon – 他是意大利最富有革新精神的葡 萄酒生产商之一， 他拥有精确的， 又深刻的意大利每个 大地区的葡萄了解. 他们两个发现了他们在一起能将很迷人的，很革 新的，也很美味的葡萄酒提供给国际市场。他们的目的是将传 统、新观念和特别大的葡萄 酒爱情放在一起以竞选意大 利最好葡萄，因此生产自己高级的美酒。
organic
TANNU Rosso di Sicilia Igt
TANNU BIANCO di Sicilia Igt
TANNU Rosso di Sicilia Igt
TANNU bianco di Sicilia Igt
GRAPES: Merlot 70%, Nero d’Avola 30% AGING: 2 months in bottle prior to release. ALCOHOL: 13.5% VINIFICATION: The two grape varieties are vinified separately using the same technique. After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation. The two wines are then blended in early March. WINEMAKER’S NOTES: The wine has a deep ruby-red color. It has an intense bouquet reminiscent of wild berries, cherries and licorice. Dark cherry, coffee, chocolate and spice flavors on the palate lead to an intense and persistent finish.
GRAPES: Grillo 70%, Chardonnay 30% AGING: 2 months in bottle prior to release. ALCOHOL: 13% VINIFICATION: The two grape varieties are vinified separately using the same technique. The grapes are de-stemmed and then softly pressed. The must is then chilled to 10°C and left to rest for 48 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 17°C and will last approximately 10 days. Following fermentation the wine is chilled down to 10°C to avoid malolactic fermentation and left on its lees for 20 days to maximize its aromas . WINEMAKER’S NOTES: The wine has an elegant pale yellow hue, with a bouquet reminiscent of pineapple and lemon. The palate is fresh and crisp, with a great minerality and a long and lingering finish. Perfect on its own or to accompany white meats, fish, pasta with white sauces.
葡萄品种: Merlot 美乐 70%, Nero d’Avola 黑珍珠30% 葡萄树龄: 平均 25 年 葡萄树栽培方法和密度: 短梢修剪，单臂篱 架的方式（Guyot training）。每公顷是 4.000 葡萄树。每葡萄树平均有1.5 葡萄公 斤。 采收方法和时间: 八月末期的时候，美乐葡 萄的手工采收被进行了。两个星期以后，黑 珍珠葡萄的 采收也发生。 酿造过程: 每一个葡萄品种都单独酿造用一 样酿造方法。 葡萄出梗了, 葡萄没接受破 碎的过程，这样每粒葡萄维持 自己的完整 而酒体色泽的得来价值还提高了. 在温度 控 制25°C 的大桶里，葡萄发酵10天的时 间. 在发酵过程初期 中，泵酒淋酒法和压 榨回收法都被处理了，这样一来饱 满口感和柔软丹宁被驱除 得了. 用苹果酸的细菌，二次发酵被引诱下去。三月的时 候， 获得的两种葡萄酒来混合好。 葡萄成熟期: 在瓶里放置两个月 酒精度: 13.5% 点评: 深红宝石李子颜色. 酒香很强，有着野莓、樱桃、 甘草的 感觉。对于口感来说，我们能感觉樱桃、咖啡、 巧克力和麻辣的口 味， 余味悠长。
(有机的葡萄酒) 葡萄品种: Grillo 格里洛70%, Chardonnay 霞多利30% 葡萄树龄: 平均 25 年 葡萄树栽培方法和密度: 短梢修剪，单臂篱架的方 式 （Guyot training）。每公顷是4.000 葡萄树。 每葡萄树平均有1.5 葡萄公斤。 采收方法和时间: 八月中期的时候，霞多利葡萄的 手工 采收被进行了。两个星期以后，格里洛葡萄 的采收才 发生。 酿造过程：每一个葡萄品种都单独酿造用一样酿 造方 法。葡萄出梗了，接受很软喝的压榨。在温 度控制的桶 中，用精选的酵母菌，葡萄酒发酵10 天的时间。发酵了 以后，葡萄酒被冷却下来避免 苹果酸-乳酸发酵。最后葡 萄酒剩下于酒渣上剩下 20天的时间以提高味道的水平。 葡萄成熟期: 在瓶里放置两个月 酒精度: 13% 点评: 精致淡黄色。芳香有点儿像是菠萝、柠檬的感觉。 口感 很新鲜，带着矿物香，在口中的时间也是持久的。
MILLEFIORI ROSSO DELLE VENEZIA IGT
SETTE VIGNE- Italy in a sip!
Millefiori Rosso IGT delle Venezie
Settevigne Italian wine
GRAPES: 60% Corvina, 40% Merlot Approximately 60% of the picked grapes are placed in small wooden crates of 5 kg each and are left in the fruttaio to dry. During this “appassimento” the grapes will lose up to 50% of their original weight in water, thus concentrating their color, substance and aromas. AGING:the two wines are blended together. 50% of this blend is placed in first and second passage American and French barriques, where it will stay for 12 months. ALCOHOL: 14,5% WINEMAKER’S NOTES: The wine has a lovely and intense ruby-red color with a bouquet reminiscent of cherries, dried fruit, chocolate and prunes. On the palate it is full-bodied, soft and round, with a pleasant spiciness and an amazingly long and lingering finish.
GRAPES: Corvina, Primitivo, Barbera, Nebbiolo, Montepulciano, Aglianico, Sangiovese. All in equal amounts - just above 14% of each grape variety. VINEYARDS: The grapes are selected from low-yielding vineyards in the respective areas of production: Corvina from the heart of the Valpolicella Classico region in the province of Verona, northern Italy; Primitivo from the Salento area, in Puglia, southern Italy; Barbera from the province of Pavia, in Lombardy, northern Italy; Nebbiolo from the prized Langhe area of Piedmont, northern Italy; Montepulciano from the province of Pescara, in the Abruzzo region of central Italy; Aglianico from the province of Avellino, in the Campania region of southern Italy; Sangiovese from the province of Florence, in Tuscany, central Italy.
葡萄：60% Corvina, 40% Merlot 种植培育和密度：葡萄是相互移植的，并且使用典型的 藤架Veronese和Guyot法。种植密度是4200葡萄藤每公顷， 每株平均产量低于14kg。 收获方式：葡萄是靠精心人工采摘的，在十月上旬。 大约60%采摘的葡萄被置于容量5kg的小木板条箱。小 木箱之后被置于“fruttaio”里，一个好的通气阁楼，并 且在那里经过控制温度和湿度的风干，直到12月。在这 个“appassimento”期间，葡萄将会散失50%的水分。以此 来集中它们的颜色、物质和香气。 葡萄酒酿造方法：没有完全风干的葡萄就立刻进行酿造。 在12月末，风干了的葡萄进行酿造。去梗后，葡萄被粉 碎，置于不锈钢罐里，在罐中加入精选的酵母菌。一个 非常缓慢的发酵被启动，将持续在控制温度为24°C的条件 下进行大约30天。 在此，频繁的泵酒淋洒法和压榨回收法(在发酵初期进 行，为了实现柔和芳香和温和单宁的提取。下架后，添 加乳酸菌诱导二次发酵。 熟化：在2月上旬，上述两种葡萄酒被融合。50%的混合 会被置于第一次使用和第二次使用的美国和法国橡木桶， 在那里葡萄酒将存储12个月。 酒精度：14.5% 酿酒者手记：这种酒有一种可爱的宝石红色，让人联想到 一束樱桃，干水果，巧克力和李子的搭配。口感醇厚， 柔和而圆润，带有令人愉快的香味和惊人的悠长回味。
葡萄：Corvina, Primitivo, Barbera, Nebbiolo, Montepulciano, Aglianico, Sangiovese.所有品种葡萄以等量混合——每种葡 萄含量达14% 培育：所有的葡萄品种都使用的Guyot盖特系统栽培，除 了Primitivo普里米蒂沃，它是使用典型的Alberello Pugliese 方法培育。 收获方法：手工收割发生在每个葡萄品种的不同时期， 从Primitivo普里米蒂沃收割于八月下旬，陆续收割到在十 月下旬的Aglianico阿格里亚尼科。 葡萄酒酿造方法：除了Corvina，其他葡萄的酿造方法相 同：Corvina葡萄使用一项不同的技术“appassimento”。葡 萄在10月上旬由人工细心采摘，然后被置于容量5kg的小木 板条箱。小木箱之后被置于“fruttaio”里，一个好的通气阁 楼，并且在那里经过控制温度和湿度的风干，直到12月。在 这期间，葡萄将会散失50%的天然水分。 在12月下旬被风干 的葡萄进行酿造。去梗后，葡萄被粉碎，置于不锈钢罐里， 在罐中加入精选的酵母菌。一个非常缓慢的发酵被启动， 将持续在控制温度为24°C的条件下进行大约30天。 熟化：随着葡萄酒酿造的进行，7种葡萄酒各自的40%被分置 于二次使用和三次使用的木制酒桶中4个月。酒精度：14% 酿酒者手记：Sette Vigne有一种可爱又强烈的红宝石色 泽，让人联想到红樱桃气味，干果，巧克力，咖啡豆和 李子的搭配。口感醇厚，柔和而圆润，伴着对芳香气息 的宜人暗示和一个长久又悠远的回味。可与红肉、野味 和浓郁奶酪完美搭配。
E’100 Percento Montepulciano d’Abruzzo DOC Grape variety: Montepulciano 100% Aging: 30% of the wine in second and third passage French and American barriques for 6 months. Alcohol: 13% Winemaker’s notes: Deep ruby-red color, with aromas and flavors of blackberry, dark chocolate, coffee and pepper. The oak is amazingly well integrated, giving the wine a juicy, jammy flavour with a silky and long lasting finish. Best when served with meats, game and strong cheeses. Due to its soft tannins it is also perfect on its own.
TERRE DI FAIANO Chianti Docg GRAPES: 100% Sangiovese VINIFICATION: After de-stemming, the grapes are crushed and placed in stainless steel tanks. Fermentation takes place at a controlled temperature of 25-26°C for 10-12 days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced. ALCOHOL: 13% WINEMAKER’S NOTES: The wine has a lovely ruby-red color with a bouquet reminiscent of cherries, wild berries and prunes. On the palate it is medium bodied, soft and smooth and bursting with deliciously gentle tannins.
Rocca del Dragone Aglianico IGT
E’100 Percento Montepulciano d’Abruzzo DOC
Grapes: Aglianico100% Vinification: After de-stemming, the grapes are not crushed, allowing them to remain intact. Fermentation takes place at a controlled temperature of 25°C for 10 days. Both remontage and delestage are carried out in the very early stages of fermentation . Alcohol: 13% Winemaker’s notes: Deep ruby-red color, with aromas and flavors of black cherry, blackberry, dark chocolate, coffee, pepper and mineral. Full bodied yet amazingly smooth and elegant. Best when served with meats, game and strong cheeses.
葡萄品种: Montepulciano 100% 蒙特 普恰 诺 葡萄树龄: 从15 到 20 年 酿造过程: 葡萄出梗以后，没接受 破碎了， 这样每粒葡萄维持自己的 完整而酒体色泽 的得来价值还提高 了。在温度控制25°C 的 大桶里，葡 萄发酵8到10天的时间。在发酵 过程 初期中，泵酒淋酒法和压榨回收法都 被处理了，这样一来,饱 满口感和柔 软丹宁被驱除得了。最后苹果酸-乳 酸发酵被促进了。 葡萄成熟期: 葡萄 酒之30% 进入法国或美国的橡木桶 中，放 置六个月。 酒精度: 13% 点评: 深红宝石李子颜色。酒香和口 感都有黑霉香、黑巧克力 香、咖啡和胡椒香。小桶橡木香是感 觉得很平衡的，葡萄酒 喝得很多汁，如丝的，还有余味 悠长。
TERRE DI FAIANO Chianti Docg 葡萄品种: 100% Sangiovese 桑娇维塞 葡萄树栽培方法和密度: 十月中期的 时间，葡萄 来手工采收 葡萄树龄: 平均15 年。 葡萄树栽培方法：按照短梢修剪，单 臂篱架的 方式（Guyot training）葡萄 园的葡萄树都来栽 培了 酿造过程:葡萄接受出梗和破碎的 过程以后，置 于不锈钢桶中。在 25-26°C 温度控制桶中，葡 萄发酵从10 到12 天的时间。 在发酵过程初期中，泵酒淋酒法和 压榨回收法 都被处理了，这样一来饱满口感和柔 软丹宁被 驱除得了. 最后，苹果酸乳 酸发酵也来处理了。 酒精度: 13% 点评: 此酒有美丽的红宝石李子颜 色。芳香是樱桃、野生 浆果和李子干的混合香气。酒体很 中， 口感特别温和， 也很软和， 精致单宁丰富的。
Rocca del Dragone Aglianico IGT 葡萄品种: Aglianico100% 艾格尼科 葡萄树龄: 平均 20 年 酿造过程: 葡萄出梗以后，没接受破 碎了， 这样每粒葡萄维持自己的完整 而酒体色泽的 得来价值还提高了。在 25°C温度控制的大桶 里， 葡萄发酵10 天的时间。在发酵过程初 期中，泵酒 淋酒法和压榨回收法都被处理了， 这 样一来饱满口感和柔软丹宁被驱除得 了. 每次泵酒淋酒法和压榨回收法都被 处理了，种子都被清除好 了。葡萄酒 得到10%酒精的水平的时候，果皮也被 清除好了。 这样，苛刻和酸味的单宁 特性是完全地避免的。最后，用苹 果酸的细菌，二次发酵被引诱下去。 葡萄成熟期: 葡萄的30%在美国橡木 小桶里置于10个月。 酒精 度: 13% 点评: 深红宝石李子颜色. 香味和口感 都有黑樱桃、黑莓、黑 巧克力、咖啡、胡椒和矿物。酒体即 扎实，又精致。
If it is true that behind each wine bottle there is always a story to tell, the Paolo Leo’s one is a simple and fair story, as well as all families stories have! They have been five generations of grape growers that, sharing the same wine passion and love for their family land, each built a piece of history of this winery, located closed to Brindisi city, in San Donaci village, and still named as in the origins. Today Paolo Leo winery is a modern company spread on an area of 17.000 mq, a completely computerized bottling line, a wine capacity of 50.000 hl and 500 French and American barriques used for the wine aging. But the real heart of the vineyard is still the 25 hectares of grapes trees that the great-grandfather planted at the beginning of ‘900. He used to make wine from his grapes in Monticello manor farm. His niece Paolo Leo finally inherited the land and built the winery. Today the namesake Paolo Leo is still a heir of the winery and together with his wife Roberta and the eldest sons Nicola and Stefano, he is leading the company. Thanks to further fields purchasing and further investments, they have been able to build a cutting edge and innovative winery.
Varietali Malvasia Bianca del Salento IGT
Varietali Malvasia Bianca del Salento IGT
GRAPES: 100% Malvasia Bianca di Lecce VINEYARD AREA: Provinces of Brindisi and Lecce, in the Salento area. SOIL: Lime and tufa, with a permeable layer of gravel and clay stones. AGE OF VINES: 15 years TRAINING SYSTEM: Guyot - 4.000 plants per hectare. HARVEST: mid-September. VINIFICATION: The grapes are crushed and gently pressed. Fermentation takes place at a controlled temperature of 15°C for 10 days . AGEING: 4 months in stainless steel tanks, 1 month in bottle. ALCOHOL: 12 %
如今这种葡萄广泛传播到Salento地 区，并且酿造出能带来令人愉快的香 味、有蜂蜜感觉和带有多香果成熟梨 子口味的葡萄酒。 葡萄：100%Malvasia Bianca di Lecce 葡萄园位置：Brindisi和Lecce省，位 于Salento地区 土壤：石灰和石灰华，带有透水层的 砾石和黏土的石头 葡萄藤龄：15年 培育系统：Guyot盖特--4000株每公顷 收获：9月中旬 葡萄酒酿造方法：葡萄被粉碎，并 且温和挤压。在控温15°C的环境下 发酵10天。 熟化：在不锈钢罐里4个月，瓶中1 个月。 酒精度：12% 酒体呈淡稻草黄色，有甜瓜、芒果的 热带簇拥感。入口有清新和良好的平 衡感，同时回味悠长。
Passitivo Primitivo IGT Puglia
Passitivo Primitivo IGT Puglia
Orfeo Negroamaro IGT Puglia
GRAPES:100% Primitivo APPASSIMENTO:In mid August, when the grapes have reached perfect maturity and are ready to be picked, with a special technique (the twisting of the stem). The grapes are left on the plant for approximately 12 days, and lose approximately 25-30% of their weight in water, concentrating their flavors before harvest. ALCOHOL: 14,5% WINEMAKER’S NOTES: Intense rubyred colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. On the palate, it is full-bodied, supple and wellbalanced and with a long finish. Perfect with roast red meats and mature cheeses.
葡萄品种：100% Primitivo 当葡萄达到完全成熟，可以采摘时， 应用一种叫“il giro del picciolo”(扭 曲葡萄茎)的方法。这包括扭曲葡萄 串的茎，以阻断葡萄吸收营养成分， 从而诱导葡萄在葡萄藤上的自然干 燥。葡萄留在植株上大约12天，散失 自身重量25-30%的水分，以在收获前 集中葡萄的口味。 葡萄酒酿造法：葡萄去梗后，不粉 碎，使葡萄能够保持完整，减少葡萄 皮的损坏，以优化颜色的提取。发酵 在控温28-30°C的环境下进行8-10天。 压榨之后，加入苹果酸-乳酸菌诱导 苹果酸-乳酸发酵过程。 酒精度：14.5% 酿酒师笔记：有强烈的宝石红色，香 气浓郁，闻上去像樱桃，覆盆子和红 醋栗。在橡木桶中的熟化增加了烘烤 和香料的芳香。在口感上，酒体丰 满，柔软，良好平衡，持久回味。与 烤红肉和成熟奶酪是绝妙搭配。
GRAPES: 100% Negroamaro ALCOHOL: 14,5% VINEYARD AREA: The 6 hectare “Orfeo” vineyard lies near the town of San Donaci in the Salento region of Southern Italy. SOIL: Approximately 30 cm of clay surface with underlying limestone. VINIFICATION: The grapes are de-stemmed and delicately crushed to minimize damage. The grapes are subsequently macerated for 12-15 days at 18°C. Fermentation takes place at 25°C for approximately 8 days. Frequent remontage and delestage are carried out to maximize extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.
Varietali Negroamaro IGT PUGLIA 的名字被认为来自于两个含义为黑色 的词语：拉丁语的“黑人”与古希腊 的“丸”。这被认为是在公元前七世 纪，在希腊人到来之前，由Illirian 殖 民者带到Puglia普利亚的。 葡萄品种：100% Negroamaro 葡萄园位置：在Salento萨伦托地区的 San Donaci圣多纳奇和Salice Salentino 萨利斯-萨伦蒂诺村庄附近。 土壤：粘土 葡萄藤龄：20年 培育系统：典型的“Alberello” Pugliese.。 收获：九月下旬。 葡萄酒酿造法：葡萄去梗，然后在控 温22°-24°C环境中发酵8到10天。选用 特定酵母诱发苹果酸-乳酸发酵。 熟化：在不锈钢桶中5个月，瓶中1 个月。 酒精度：13%
Baglio Curatolo Our Family began its adventure in the world of wine the same year that Bizet presented his “Carmen” at the Opéra Comique in Paris. That year, 1875, Vito Curatolo Arini built his winery in the middle of his vineyards. Since then, the family’s enthusiasm and commitment have never lessened. From the early ‘70s, when following a collaboration with the Davis Wine Institute we introduced the first concepts of modern oenology into Sicily, to the current partnership with a team of expert oenologists from Tuscany, we have always looked forward. Our success in foreign markets, along with the many awards received, have rewarded our efforts allowing us to write another chapter of a story which began more than a century ago.
1875年，我们家庭开始在葡萄酒世界里的其奇遇。那一年，Vito Curatolo Arini把酒厂建于 他的葡萄园中。从那时以来，家庭的热 情和承诺从来没有减轻。从70年代初，我们开始与 Davis葡萄酒学院合作，我们在一起把现代酿酒方法和概念进入于西西里岛。 现在和托斯卡纳酒类学家的我们一队专家伙伴，我们都总是展望未来。在国外市场上我们 收到了许多奖项，我们的成功有奖励我们的努力，让我们写我们多世纪前开始故事的另一 章。
MIRAVENTO RED SWEET
MIRAVENTO WHITE SWEET
BORGO SELENE ROSSO
NERO D’AVOLA IGT
Red Grapes Variety: Nero d’Avola and Nerello mascalese Total production: 100 000 bottles Vinification: Red wine vinification at low temperature. Fermentation is blocked when certain values are reached. Fresh must of aromatic grapes is then added. Alcoholic gradation: 11% Testing note: Light red colour, it has a distinct aromas of red fruits, prunes and Mediterranean flowers. Sweet and harmonic on the palate; good aromatic persistence.
Red Grapes Variety: grecanico, cataratto and inzolia Vinification: Classical white vinification with soft press at controlled temperature. Fresh must of aromatic grapes Moscato is then added to the wine. The fresh must is kept at controlled temperature (4C°) and in sterile conditions. Testing note: Straw couloured wine, it is fragrant on the nose with aromas of tropical fruits, apples, flowers and citrus. Sweet and light on the palate, drink chilled it is perfect as an aperitif, or great with sea food or pasta.
Grapes Variety: Nero d`Avola, Nerello Mascalese Vinification: Destemming. Maceration for 21 days at 25 degrees Celsius with frequent delestage. Soft pressing. Fermentation in Inox vats. Malolactic fermentation. Tasting: Notes of small berries and cherries, smooth and velvety on the palate with a pleasant finish.
Soil: moderately loose-packed clay Total production: 500 000 bottles - Yield per ha: 9000 Kg. Vinification: Stainless Steel vats, 2 months “deuxième passage” in barriques Alcoholic degree: 13% vol. Testing notes: Ruby coloured wine with aromas of plums, cherries and blueberries. Well balanced on the palate with fruit and spice characters, soft tannins and a long, elegant finish.
MIRAVENTO RED SWEET
MIRAVENTO WHITE SWEET
BORGO SELENE ROSSO
NERO D’AVOLA IGT
葡萄品种：Nero D’Avola 黑阿沃拉、Nerello Mascalese 奈莱洛玛斯卡斯 生产总量：100 000瓶 酿造过程：在温度低的红葡萄酒酿造。达到一定价 值时，发酵受阻了。然后新鲜芳香的葡萄是加入的。 酒精度：11％ 残糖：52克/升 感官分析：淡红色的颜色，它有一个独特的香味，红色水 果，李 子和地中海花卉。甜和上腭的谐波;良好的芳香持久。
葡萄品种：Cataratto 卡塔拉多，Inzolia 茵珠 莉亚 总产量：100 000 瓶 酿酒过程：白酒传统的方法。在控制温度中温和 的压榨 是警醒的。然后芳香葡萄的新鲜葡萄醪被加到葡萄酒。新 鲜 葡萄醪保存在受控制的温度(4°C)而全无菌的状态下。 酒精度：9,5% 残糖：53克/升 感官分析：淡黄色,有着热带水果、苹果、花和柑橘的气 味。半甜和 轻盈味道。优秀的开胃酒而且非常配合意大 利和鱼面。
葡萄品种：Nero D’Avola 黑阿沃拉 60%, Nerello Mascalese 奈莱洛玛斯卡斯 40%. 酿造过程：除梗破碎。温度25度，浸渍21天。轻缓的压 榨。发酵在 不锈钢大桶。酸苹果 - 乳酸发酵。 感官分析：小浆果和樱桃的笔记，这是顺利和天鹅绒上 一个愉快 的完成腭。
葡萄品种：Nero D’Avola黑阿沃拉 100% 总产量：500 000瓶-每公顷产量：9000公斤。 酿造过程：发酵在不锈钢大桶里，2个月的“deuxième通 过”发 生在像木桶里。 酒精度：13％vol。 感官分析：红宝石颜色，有着樱桃和蓝莓的香气。口感 很平衡， 水果和香料的余味。
The farm company Le Casematte has recently entered the world of wine thanks to the passion and the commitment of its founder, Mr Gianfranco Sabbatino. The winery is set in the fabulous scenery of Messina Straits, the stretch of sea dividing Sicily from Calabria region in the South of Italy. The company takes its name from the two “Casematte” nearby (small blockhouses dated back to the Second World War). The terroir is four hectares wide, where grape varieties like Nerello Mascalese, Nerello Cappuccio, Nocera and Nero d’Avola are grown according to the DOC Faro production regulation. Faro is a fine, very well known wine, acknowledged for its unique characteristics and for its high quality. This kind of wine is grown on very small terraces, on the tallest hills surrounding the city of Messina.
Le Casematte公司刚刚进入了葡萄酒世界里，由于Gianfranco Sabbatino 先生对此世界有的大 热情和大激情. 此酒庄置于很有名，也很美妙墨西拿海峡（Messina Straits）的环境中。Messina海峡位于亚 平宁半岛与西西里岛之间. 公司名称得自附近的两座“Casematte” (小小的碉堡追溯到第二 次世界大战时代). Le Casematte产区一共有四公顷土地。在那里Nerello Mascalese玛斯卡斯 奈莱洛、Nerello Cappuccio修士 奈莱洛、Nocera 诺基拉和Nero d’Avola黑阿沃拉葡萄品种根据DOC等级 Faro 生产规定来栽培的。 Faro 是十分出色，众所周知的红葡萄酒。此酒有独特性格和优质特点，在Messina城市四周 的最高丘陵的小小阶地上，这一款葡萄是栽培的。
Faro Quattroenne DOC
Figlio di Ennenne IGT
Faro Quattroenne DOC
Figlio di Ennenne IGT
Grape variety: Nerello Mascalese 55%, Nocera 10%, Nerello Cappuccio 25%, Nero d’Avola 10% Harvest: traditional hand-harvesting Vinification: long maceration on the skins Wine maturation: French oak barrels of medium size for 9 months Further aging: in the bottle for at least 6 months Tasting notes: brilliant hues of wonderful ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice, it is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.
Grape variety: Nerello Mascalese 70%, Nocera 30% Harvest: traditional hand-harvesting Vinification: long maceration on the skins Wine maturation: in stainless steel vatsbefore aging in French Oak barrels for a short period of time. Further aging: in the bottle for at least 6 months Tasting notes: It has an intense ruby red colour with violet reflections. The nose is generous with a floral bouquet and notes of small berries, carob and liquorice. It is all well balanced with spicy finish. On the palate, the wine has fresh acidity, rich fruit flavours with pleasant, elegant and vibrant tannins.
葡萄品种: 玛斯卡斯 奈莱洛55%, 诺基拉 10%, 修士 奈莱洛25%, 黑阿沃拉10% 采收方法: 传统手工采收方式 酿造过程: 在果皮上进行很漫漫的浸渍 葡萄酒成熟: 在法国橡木桶里发酵9个月 更长的成熟: 在瓶中放置最少6个月的时间 点评: 从颜色上来看，漂亮，也很明亮的红 宝石李子颜色，还有蓝紫色的反射。香味有 点儿像是花香、效果酱、长豆角和甘草的感 觉。从口感上来说，此酒很新鲜，果香丰 富，有余味、精致和优秀丹宁。
葡萄品种：玛斯卡斯 奈莱洛70%, 诺基拉 30% 采收方法: 传统手工采收方式 酿造过程: 在果皮上进行很漫漫的浸渍 葡萄酒成熟: 在不锈钢大桶里，然后进入法 国橡木桶放置比较短的时间。 更长的成熟: 在瓶中放置最少6个月的时间 点评: 颜色特别深红宝石，带着蓝紫色的反 射。香味很爆满，可感觉花香、效果酱香、 长豆角和甘草风气。口感很平衡的，有一点 麻辣的余味。丹宁很好口，精致也很充满活 力的。
Carlo Hauner, Sr., of mixed background, born in Brescia, in the north of Italy, but came from a family of Bohemian origins, is the creator of this agricultural firm that carries his name. As a young man he was a painter and, not yet 20 years old, he exhibited at the Biennale di Venezia. Soon he increased his popularity both nationally and abroad. His passion for winemaking can be viewed as the ultimate challenge of an intense life scattered with interests. In 1963 he arrived to the Aeolian Islands, Sicily, and summers after he decided to move to Salina to spend there his days painting the landscapes of those breathtaking places. Always very curious and active, he got attracted to the cultivation of Malvasia, a grape that local farmers harvest in the second half of September and sundry for about two weeks on mats, making the well-known Passito della Lipari. Hauner learned the local winemaking techniques and integrated them with the modern and ancient standards. When he understood he had acquired good knowledge of the winemaking techniques, he succeeded in putting together twenty hectares of land that he renovated and restored, reviving them as vineyards. He introduced innovation, considered as small revolution in winemaking, that attracted the interest of many experts, included Veronelli, a famous wine critic, who has brought Hauner’s Malvasia to the tables of prestigious restaurants first in Italy, but also in France, United States, Great Britain, Japan and other Countries.
Carlo Hauner 先生是在意大利的北部，Brescia市出生的， 可是他的祖宗来自波希米亚地 区。它是此酒庄的创立者而且把自己的名字给公司。青年的时候，他当了艺术家。20岁 的， 在很文明的威尼斯两年一次的艺术展览会（Biennale di Venezia） 他已经展览自己的艺 术品。 国内和国外他成功了很大的流行。他随著年龄的增长，还拥有另一个爱好：对酿 酒的活动有爱好，所以他再一次要挑战自己的已经充满感情的生活.1963年，他确实到达西 西里岛Eolie小岛，在那里他度过自己的老年日期绘画而培植Malvasia西西里地道的葡萄品 种。他学习了地道的酿酒方法而且进入现代的酿酒观念。
Salina Bianco IGT
Rosso Antonello Salina IGT
Malvasia delle Lipari Passito DOC
Grapes variety: Inzolia 60%, Cataratto 40% Wine-making process: sojourns in stainless steel, maintaining varietal freshness and fragrance, previous to 3 months’ bottle age. Tasting notes: Brilliant straw yellow with flashes of deep gold, the elegant bouquet recalls Mediterranean shrubland (strawberry trees, sage, juniper, myrtle etc.), exotic fruit and citrus confirmed on a crisp, appealing, flavourful and persistent palate. Best serving: Best enjoyed at 8-10° C (46.4-50° F) to match fish antipasti, pasta with vegetables, seafood risotto, fish dishes with sauce, soft cheeses.
Grapes variety: Calabrese 60%, Sangiovese30%, Corinto Nero 10% Wine-making process: superb concentration and extract, from small crops, lengthy maceration on the skins and élevage in barrique. It lasts six months for the bottle aging. Tasting notes: Deep ruby with garnet hues, ample, elegant bouquet of ripe berry fruit, blackberries and blueberries with spicy notes of vanilla and cardamom and a mineral backbone confirmed on the full-bodied, voluptuous palate with velvety texture, sweet tannins and long, consistent finish. Best serving: Great with red meat and spicy dishes, seasoned cheeses, or even fresh tuna with capers and olives.
Grapes variety: Malvasia delle Lipari 95%, Corinto Nero 5% Wine-making process: Grapes are not only late-harvested, they are also dried on mats or racks for 15 to 20 days. Temperature-controlled vinification with some skin maceration is followed by numerous months’ rest in thermo-controlled tanks and 6 months’ bottle aging. Tasting notes: Color is gorgeous, amber with sunny golden reflections, the bouquet is both lusciously impressive and graceful, richly reminiscent of dried figs, dates, ripe apricots, honey and sweet spice. The palate is velvety and complex, with delicate sweetness sustained by a vein of flavorful freshness. Wonderful body and balance.
Carlo Hauner Salina IGT
Malvasia delle Lipari DOC
葡萄品种: Inzolia, Cataratto, Grillo尹卓里亚、卡塔拉脱、格里洛 酿造过程: 发酵过程之前，葡萄被冷下来，在温度控制的大桶里葡 萄发酵而浸渍。在不锈钢大桶里或像木桶里葡萄成熟好。最后放入 瓶里六个月的时间。 颜色和味道: 明亮的神经色。葡萄酒香气很脆生的，也很叶茂密 的， 想起来海水、成熟桃子、杏花、柠檬华、香草的风味。口感十 分和谐的，口味很丰富、圆润而悠长的。 美食搭配: 侍酒温度是12° C (53.6° F)。 十分合适咸食，比如说沙丁 鱼与拉面或者旗鱼肉卷或者白肉。
葡萄品种: Malvasia delle Lipari 95%, Corinto Nero 5% 里帕里马尔维塞、黑口林托 酿造过程: 此款是晚收型葡萄酒。在不锈钢和温度控制的大桶里发 酵八个月的时间之前，葡萄接受皮上果皮上的浸泡。最后葡萄酒放 入瓶六个月的时间了。 颜色和味道: 美妙的黄金色，带有青翠色调。如入鼻子很丰富的、 很芳香的。有着成熟桃子、无花果、欧楂果、熏衣草、百里香草和 花生的风气。口感很新鲜、甜的，表示出色悠长的。 美食搭配: 特别合适甜食（尤其奶油的甜点）或者麻辣的奶酪。
Hierà Sicilia IGT 葡萄品种: Nero d’Avola 60%, Alicante 30%, Nocera 10% 黑阿沃拉、阿利坎特、诺基拉 酿造过程: 在果皮上浸泡的很慢慢。在不锈钢大桶里葡萄酒成熟 好，在像木桶中放置四个月而获得完全成熟的质量。 颜色和味道: 深红宝石李子色， 带着深红色调。Hierà美酒表示个性 明显、结构强大。芳香特别丰富和复杂，带着浆果、烟草、巧克力 的风香。口感很浑圆，圆润，骨架结实，活泼，有着很和谐的单 宁、新鲜果香而且酸味也很和谐的。 美食搭配: 配食味道丰富的饭菜最佳，比如说麻辣的饭菜或者刺山 柑花蕾与鱼肉。
organic Pietradolce was founded in 2005 and is set in Solicchiata, a village in the area of Castiglione di Sicilia on the North East slopes of Etna. The vineyard covers 10 hectars at a height above sea level of 600-800m and is divided into three plots, each in a different hamlet: Marchesa, Moganazzi and Chiusa Spagnolo. We have chosen to plant only vines which are native to Etna, grown for the most part in the traditional form as bushes (alberello). This preference comes from the profound conviction that this is what is required by the land which offers us hospitality. Nerello Mascalese, Nerello Cappuccio and Carricante are and will continue to be the main players in our story.
2005 年，Pietradolce 酒庄被建立在Solicchiata 村庄，在Castigliole di Sicilia，离Etna 火山很 近。 葡萄园是10 公顷扩大，在海拔约700 米,而且它是由Marchesa、Moganazzi 和Chiusa Spagnola 小块土地来组成的。我们决定了只培植Etna 火山地道的葡萄品种。这是因为我们 浓浓地认为这是我们的土壤需要而要求。Nerello Mascalese, Nerello Cappuccio e Carricante 葡 萄是今天和明天的我们历史主要主角.
Archineri Etna Bianco DOC
Archineri Etna Rosso DOC
VIGNA BARBAGALLI ETNA ROSSO DOC
Archineri Etna Rosso DOC
Archineri Etna Bianco DOC
Area of production: Solicchiata, Northern slope of Etna Altitude: about 850 mt above sea level Grape variety: Carricante Soil: Sandy and stony soil Plants’ shape: bush (Alberello), 100 years old Harvest: second decade in October Vinification: manual harvest, soft pressure Aging: in stainless steel vats. Awards: Grande vino in the Slowine Guide for 2011 and 2012; 93 James Suckling 2011 & 92/100 2012; Robert Parket 90/100 2010
Area of production: Solicchiata, North-Eastern slope of Etna Altitude: 600-800mt above sea level Grape variety: Nerello Mascalese Soil: Sandy and stony soil Plants’ shape: bush (Alberello), 50-60 years old Harvest: Between the 10th and 12th of October Vinification: manual harvest, maceration on the skin during 14 days, soft pressure Aging: 14 months in French oak “tonneaux”. Awards: 3 bicchieri 2007, 2008, 2010; 5 grappoli 2009; 94/100 James Suckling 2010 & 95/100 2009; Wine Enthusiast 91 2008; 90 2010; Robert Parket 92 2010
Area of production: Contrada Rampante, Area “Barbagalli”, Solicchiata. Northern slopes of Mount Etna. Altitudine: 900 mt a.s.l. Grape variety: Nerello Mascalese. Soil: Stony, light sandy loam. Growing method: Bush (alberello) prephylloxera, 80-100 years old. Aging: Tonneaux and bottle. Awards: 3 bicchieri 2010; 5 grappoli 2010;
生产地区: Solicchiata, Etna火山的东北边 海拔: 600-800 米左右 葡萄品种: Nerello Mascalese马斯卡斯 内雷洛 土壤: 砂质，石头的土壤 栽培方法: alberate (Alberello), 植物是 50-60岁了 葡萄采收时间: 从十月10日到12日的时 候采收开始进行 酿酒过程: 手工方式采收, 在果酱皮上浸 渍14天的时间。随着轻缓的压榨 成熟时间: 在法国橡木Tonneaux桶中放 置14个月
生产地区: Solicchiata, Northern slope of Etna 海拔：850 米左右 葡萄品种: Carricante 卡利坎特白葡萄 土壤: 砂质，石头的土壤 栽培方法: alberate (Alberello), 植物是 50-60 岁了 葡萄采收时间: 十月末期，采收开始 进行 酿酒过程: 手工方式采收, 轻缓的压榨 成熟方法: 在不锈钢大桶里
BRANDLAND SRL Administrative office Via Grillo 61 98123 Messina Executive office Via Milano 17 34100 Trieste Tel/Fax +39 040 2418719 Mobile +39 392 2966018 Ceo: Dr. Gianfranco Sabbatino Asian Market General Manager: Ms. Francesca Misculin f.misculin@brandland.info
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