VINEYARD: Pinot Noir 50%, Pinot Meunier 50% from the Marne valley. Average age of the vines: 40 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified as a red wine with full maceration on the skins, fermentation in stainless steel vats with native yeasts. The rich salmon color is obtained from a bleeding operated on the free-running juice. Reserve wine is added up to 10% of the mass. Dosage: 5 gr/Lt.

APPELLATION	Champagne Rose’ Aoc
VINTAGE	NV
GRAPE COMPOSITION	50% Pinot Noir, 50% Pinot Meunier
TYPE	White / Sparkling / Dry
VINEYARD	Various estate vineyards in the Marne valley all over 30 year old.
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	35,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir and Pinot Meunier grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks with maceration on the skins. A rose’ wine is then obtained through the ancestral ‘saignee’ technique. The rose’ still wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 5 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

• Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
• Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
• Champagne Grand Cru Mailly Brut Nature
• Champagne Rose Brut
• Champagne Brut ‘Cuvee de Reserve’

VINEYARD: Pinot Noir 90%, Chardonnay 10% in Mailly Grand Cru. Average age of the vines: 30 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified in stainless steel vats with native yeasts at controlled temperature. 15% of the wine ages in French oak barriques (mostly used) prior to the final blend and the secondary fermentation. Reserve wine is added up to 10% of the mass. Dosage: 0 gr/Lt.

APPELLATION	Champagne Aoc
VINTAGE	NV
GRAPE COMPOSITION	95% Pinot Noir, 5% Chardonnay
TYPE	White / Sparkling / Dry
VINEYARD	1,85 Ha in Mailly Grand Cru
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 0 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

• Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
• Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
• Champagne Grand Cru Mailly Brut Nature
• Champagne Rose Brut
• Champagne Brut ‘Cuvee de Reserve’

VINEYARD: 12 year old bushvines [Alberello] in Ciro’ Marina, dry farmed and hand-pruned. 5.000 vines x Ha. Loose, sandy soil rich in iron over volcanic chalk. 100% Gaglioppo.

WINEMAKING: Grapes are handpicked the second week of September and fermented into rose’ wine in stainless steel vats at controlled temperature with selected yeasts; maceration on the skins last for 24-36 hours to extract the desired bright rose’ color. The wine ages for 5 months in Inox tanks prior to bottling and release.

APPELLATION	Ciro’ Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Gaglioppo
TYPE	Rose’ / Dry
VINEYARD	12 Ha situated at 200 mt altitude along the Ionic coast of Calabria, 10 to 30 year old vines, density up to 5.000 plants per Ha. Average grape yields around 7 tons per Ha.
SOIL	Loose clayey-sandy soil rich in iron oxides, lying over a mother-rock composed of volcanic chalk (Tufo) and limestone.
ALCOHOL	12,5%
PRODUCTION	40.000 bottles
AWARDS	Gambero Rosso 2 Glasses
TASTING NOTES
WINE MAKING	Gaglioppo grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 24 hours to obtain a pale salmon color. The wine mature for 6 months on its lees prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Fattoria San Francesco
WEBSITE:
WINE REGION:	Calabria

• Cirò Rosso ‘Ronco Quattro Venti’

• Calabria Igt Greco Bianco ‘Fata Morgana’

• Cirò Rosso Doc

• Cirò Rosato Doc

• Cirò Bianco Doc

VINEYARD: 12 year old bushvines [Alberello] in Ciro’ Marina, dry farmed and hand-pruned. 5.000 vines x Ha. Loose, sandy soil rich in iron over volcanic chalk. 100% Greco Bianco.

WINEMAKING: Grapes are handpicked at the end of August and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts; malolactic fermentation is prevented to preserve acidity and freshness. The wine ages on its lees for 5 months prior to bottling.

APPELLATION	Ciro’ Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Greco
TYPE	White / Dry
VINEYARD	12 Ha situated at 200 mt altitude along the Ionic coast of Calabria, 10 to 30 year old vines, density up to 5.000 plants per Ha. Average grape yields around 7 tons per Ha.
SOIL	Loose clayey-sandy soil rich in iron oxides, lying over a mother-rock composed of volcanic chalk (Tufo) and limestone.
ALCOHOL	12,5%
PRODUCTION	40.000 bottles
AWARDS	Gambero Rosso 2 Glasses
TASTING NOTES
WINE MAKING	Greco grapes are handpicked the first week of September, destemmed and pressed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature. The wine matures for 6 months on its lees in stainless steel tanks prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Fattoria San Francesco
WEBSITE:
WINE REGION:	Calabria

• Cirò Rosso ‘Ronco Quattro Venti’

• Calabria Igt Greco Bianco ‘Fata Morgana’

• Cirò Rosso Doc

• Cirò Rosato Doc

• Cirò Bianco Doc

VINEYARD: 20 year old bushvines [Alberello] in Ciro’ Marina, dry farmed and hand-pruned. 5.000 vines x Ha. Loose, sandy soil rich in iron over volcanic chalk. 100% Greco Bianco.

WINEMAKING: Grapes are handpicked at the end of August and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts; malolactic fermentation is partially completed in stainless steel vats. The wine ages on its lees for 8 months prior to bottling.

APPELLATION	Calabria Igt Greco Bianco
VINTAGE	2006
GRAPE COMPOSITION	100% Greco di Bianco
TYPE	White / Dry
VINEYARD	3 Ha situated at 200 mt altitude in the heart of upcountry Sicily,10 to 30 year old vines, density up to 5.000 plants per Ha. Average grape yields around 6 tons per Ha.
SOIL	Loose clayey-sandy soil rich in iron oxides, lying over a mother-rock composed of volcanic chalk (Tufo) and limestone.
ALCOHOL	12,5%
PRODUCTION	15.000 bottles
AWARDS	Gambero Rosso 2 Glasses
TASTING NOTES
WINE MAKING	Greco grapes are handpicked the first week of September, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; The wine ages on its lees for 8 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Fattoria San Francesco
WEBSITE:
WINE REGION:	Calabria

• Cirò Rosso ‘Ronco Quattro Venti’

• Calabria Igt Greco Bianco ‘Fata Morgana’

• Cirò Rosso Doc

• Cirò Rosato Doc

• Cirò Bianco Doc

VINEYARD: 30 year old bushvines [Alberello] in Ciro’ Marina, dry farmed and hand-pruned. 5.000 vines x Ha. Loose, sandy soil rich in iron over volcanic chalk. 100% Gaglioppo.

WINEMAKING: Grapes are handpicked at the end of September and fermented into red wine in stainless steel vats at controlled temperature with selected yeasts; maceration last for 2 weeks. The wine ages for 12 months in French oak tonneaux.

APPELLATION	Ciro’ Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Gaglioppo
TYPE	Red / Dry
VINEYARD	5 Ha situated at 200 mt altitude along the Ionic coast of Calabria, 30 year old vines, density up to 5.000 plants per Ha. Average grape yields around 5 tons per Ha.
SOIL	Loose clayey-sandy soil rich in iron oxides, lying over a mother-rock composed of volcanic chalk (Tufo) and limestone.
ALCOHOL	12,5%
PRODUCTION	20.000 bottles
AWARDS	Gambero Rosso 2 Glasses
TASTING NOTES
WINE MAKING	Gaglioppo grapes are handpicked the first week of October, destemmed and crushed into a pneumatic press. The resulting must ferments in stainless steel vats with selected yeasts at controlled temperature; maceration on the skins last for 10 days. Racked into French oak tonneaux, the wine ages for 12 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Fattoria San Francesco
WEBSITE:
WINE REGION:	Calabria

• Cirò Rosso ‘Ronco Quattro Venti’

• Calabria Igt Greco Bianco ‘Fata Morgana’

• Cirò Rosso Doc

• Cirò Rosato Doc

• Cirò Bianco Doc

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Beneventano Igt Falanghina
VINTAGE	2005
GRAPE COMPOSITION	100% Falanghina
TYPE	White / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Falanghina grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

VINEYARD: 2 Ha in Montefredane, 15 year old vines, 500 mt asl, 5.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Fiano.

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Fiano di Avellino Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Fiano
TYPE	White / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	13%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Fiano grapes are hand-picked the first week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in stainless steel vats for six months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

WINEMAKING: Grapes are handpicked the third week of October and fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts; maceration last for 2 weeks. The wine ages for 24 months in French oak tonneaux.

APPELLATION	Taurasi Docg
VINTAGE	2001
GRAPE COMPOSITION	100% Aglianico
TYPE	Red / Dry
VINEYARD	Various vineyard parcels scattered all over the Irpinia region.
SOIL	Typical compact clayey marls rich in limestone and iron oxides of the Irpinia region.
ALCOHOL	14%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Aglianico grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in French oak tonneaux for 24 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Urciuolo Flli
WEBSITE:
WINE REGION:	Campania

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg

• Beneventano Igt Falanghina

VINEYARD: 4 Ha in Altavilla Irpina, 45 year old vines, 500 mt asl, 5.000 vines x Ha., thin clayey topsoil over a block of compact limestone. Espalier training-system. 100% Greco.

WINEMAKING: Grapes are handpicked the first week of October and fermented into white wine in stainless steel vats at controlled temperature with ambient yeasts. The wine ages for 8 months in stainless steel vats on its lees to complete malolactic fermentation prior to bottling and release.

APPELLATION	Greco di Tufo Docg
VINTAGE	2006
GRAPE COMPOSITION	100% Greco
TYPE	White / Dry
VINEYARD	8 Ha., situated in Altavilla Irpina, deep in the heart of the Greco di Tufo appellation. 30 years old vines,  density up to 4.000 – 5.000 plants per Ha.
SOIL	Typical compact clayey marls rich in limestone and iron of Irpinia.
ALCOHOL	12.5%
PRODUCTION	45,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Greco grapes are hand-picked the second week of September and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine matures in stainless steel vats for 6 months prior to bottling and commercial release.
FOOD MATCH
Producer Home page:	Petilia
WEBSITE:
WINE REGION:	CAMPANIA

• Taurasi Docg

• Fiano di Avellino Docg

• Greco di Tufo Docg