QUERCE BETTINA TASTING NOTES & TECHNICAL INFORMATION

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Todd Willis
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1 QUERCE BETTINA TASTING NOTES & TECHNICAL INFORMATION BRUNELLO DI MONTALCINO DOCG Made from 100% Sangiovese Grosso (Brunello), selected throughout the harvest to ensure optimal ripeness of each bunch. Fermentation in stainless steel until malolactic fermentation is complete, then aged in 22 hl Slavonian wood casks for 30/36 months. The wine is then aged in bottle for over 12 months. Released at least five years after the vintage. Deep ruby to garnet-red in colour. In the mouth, pleasantly dry, warm, full and persistent with consistent tannins. This is a wine benefits further ageing, during which time it will become more rounded. Unfiltered, so may produce a slight sediment. Our Brunello di Montalcino can be enjoyed by itself, or matched with flavoursome foods such as aged cheeses and cold cuts, game and red meats. It even pairs with bitter chocolate. As with any rich, well structured red wine, avoid drinking it with vegetables that contain a lot of tannins. Recent analyses carried out by the Pharmaceutical Biology unit of the Department of Environmental Sciences of the University of Siena revealed: Total Polyphenols 2425 mg/l Total Anthocyanins 194 mg/l Total Flavonoids 835 mg/l Protoanthocyanidins 819 mg/l Total Resveratrol 0,5 mg/l Antiradical Activity > 71,6% 2010 VINTAGE ABV 14,26% Residual Sugar n/a Total Acidity (expressed as tartaric) 5,32 g/l Total Dry Extract 27,2 g/l SO2 Total 122 mg/l Volatile Acidity 0,36 g/l 2009 VINTAGE

2 ABV 14,06% Residual Sugar 1,6 g/l Total Acidity (expressed as tartaric) 5,90 g/l Total Dry Extract 29,8 g/l SO2 Total 62 mg/l SO2 Free 33 mg/l Volatile Acidity 0,34 g/l 2008 VINTAGE ABV 13,36% Residual Sugar 2,0 g/l Density relative to 20 0,99267 Total Acidity (expressed as tartaric) 6,60 g/l Total Dry Extract 29,8 g/l SO2 Total 82 mg/l Volatile Acidity 0,40 g/l BRUNELLO DI MONTALCINO RISERVA DOCG Made from 100% Sangiovese Grosso (Brunello), selected throughout the harvest to ensure optimal ripeness of each bunch. Fermentation in stainless steel until malolactic fermentation is complete, then aged in 22 hl Slavonian wood casks for around 48 months. The wine is then aged in bottle for over 12 months. Released at least six years after the vintage. Deep ruby to garnet-red in colour. In the mouth, pleasantly dry, warm, full and persistent with consistent tannins. This is a wine benefits further ageing, during which time it will become more rounded. Unfiltered, so may produce a slight sediment. Our Brunello di Montalcino Riserva can be enjoyed by itself, or matched with flavoursome foods such as aged cheeses, game and red meats. It even pairs with bitter chocolate. As with any rich, well structured red wine, avoid drinking it with vegetables that contain a lot of tannins VINTAGE ABV 13,41% Residual Sugar 1,8 g/l Density relative to Total Acidity (expressed as tartaric) 6,10 g/l Total Dry Extract 28,7 g/l SO2 Total 77 mg/l Volatile Acidity 0,64 g/l

3 2006 VINTAGE ABV 13,71% Residual Sugar 1,5 g/l Density relative to Total Acidity (expressed as tartaric) 6,30 g/l Total Dry Extract 26,6 g/l SO2 Total 65 mg/l SO2 Free 10 mg/l Volatile Acidity 0,85 g/l ROSSO DI MONTALCINO DOC Made from 100% Sangiovese Grosso (Brunello), selected by hand throughout the harvest. Fermentation in stainless steel until malolactic fermentation is complete, aged in 500 litre French wood casks (Allier) for 12 months. Aged in bottle for 8 months before release. Generally released from September two years after the vintage. Ruby red in colour, with plenty of red flowers and berries on the nose. Good body, rounded and harmonious, with a long finish. This wine is not filtered, and can therefore give rise to slight sediment. Pasta dishes with meat sauces, soups, aged cheeses and cold cuts, roasted meats. Avoid pairing with bitter foods and vegetables rich in tannins (lemons, spinach, fennel, anise, artichoke, etc.) 2012 VINTAGE ABV 14,45% Residual Sugar n/a Total Acidity (expressed as tartaric) 5,60 g/l Total Dry Extract 30,75 g/l SO2 Total 97 mg/l SO2 Free 20 mg/l 2011 VINTAGE ABV 14,40% Residual Sugar 1,10 g/l Total Acidity (expressed as tartaric) 6,20 g/l Total Dry Extract 31,10 g/l SO2 Total 76 mg/l SO2 Free 31 mg/l 2010 VINTAGE ABV 13,67% Residual Sugar 2,65 g/l Density relative to 20 0,99268 Total Acidity (expressed as tartaric) 5,50 g/l Total Dry Extract 27,1 g/l

4 SO2 Total 75 mg/l SO2 Free 18 mg/l 2009 VINTAGE ABV 13,89% Residual Sugar 2,5 g/l Density relative to 20 0,99335 Total Acidity (expressed as tartaric) 5,30 g/l Total Dry Extract 29,4 g/l SO2 Total 92 mg/l SO2 Free 28 mg/l IL CAMPONE ROSSO DI TOSCANA IGT Made from 100% Sangiovese Grosso. Fermentation and and vinification in Stainless Steel including malolactic fermentation. Aged in bottle for a month before release and available on the market the year after harvest. Bright ruby with violet flecks pointing to the introverted, youthful nature of this wine. Highly fragrant with aromas of forest fruits and wild flowers making it easily accessible and a great accompaniment to pasta, risotto, soups as well as lighter meat dishes, in particular pork VINTAGE Titolo Alcolometrico Volumico 13,30% Zuccheri Riduttori <0,01 g/l Densità Relativa a 20 0,99 Acidità Totale in Acido Tartarico 5,57 g/l Estratto Secco Totale 27,4 g/l SO2 Totale 92 mg/l SO2 Libera 43 mg/l Rame <0,05 mg/l OLIO EXTRAVIRGINE IGP TOSCANA The oil is extracted mechanically in a cold press (temperature controlled around 27 C). Our olive grove is at around 400m above sea level and we cultivate Leccino, Correggiolo and Moraiolo varieties. The olive trees (around 550 in total) are cared for without the use of pesticides and fly control is carried out with a prevention system called Ecotrap, which ensures the olives are not contaminated. The harvest is done by hand during the second part of October and the oil is extracted no longer than 36 hours after olives have been picked utilizing traditional technology at the press house located in Borgo Santa Rita (GR). Green colour with aromas covering the artichoke and green bean spectrum. Bitter and peppery. Particularly good with raw food, particularly vegetables as well as on soups and salads.

5 2014 HARVEST Acidity in Oleic Acid 0,53% Fatty Acids Oleic Acid 75,88% Delta K 0,001 K ,89 u.a K ,164 u.a Vol of peroxide expressed in O2 15,87 meq/kg Total Polyphenols 424 mg/kg 2013 HARVEST Acidity in Oleic Acid 0,19% Fatty Acids Oleic Acid 76,6% Delta K 0,00 K ,66 u.a K ,14 u.a Vol of peroxide expressed in O2 7,9 meq/kg Total Polyphenols 338 mg/kg CONFETTURA EXTRA DI UVA SANGIOVESE CULTIVATED IN MONTALCINO Each year, before the harvest we find ourselves with many ripe bunches of Sangiovese too many to attain the very highest quality for Brunello. Therefore we undergo a selection process leaving the very finest bunches on the vine and dropping the rest of the fruit. We are not of the generation that appreciates waste, so we make a unique jam out of the dropped fruit by adding sugar (around 30-35%) and a natural thickener extracted from the fruit (pectin). Aromas and flavours of grape must as well as a slightly set texture making it highly suited to spreading on bread with butter for breakfast. We also enjoy it with fresh cheese (cottage cheese, cream cheese and raveggiolo) it also contrasts well with fully flavoured cheese (pecorino and alpine cheese). The organoleptic details are the same as the wine with the presence of polyphenols and anthocyanins (you even find greater concentration as the jam has not undergone fermentation). GRAPPA DI BRUNELLO In the interest of not wasting good things in life that can have a purpose, the vinacce (skins, seeds, stalks) left after maceration following fermentation of our Brunello di Montalcino and Rosso di Montalcino are delivered for processing to the distillery & G sas di Colle Val D'Elsa in Pian dell'olmino. Pot stills that operate in a water bath are used, for optimal distillation of this fine spirit. Production is limited to 400 bottles a year. Querce Bettina (Az. Agricola Barenghi Vilma Sandra Elisa) Loc. La Casina di Mocali, Montalcino (Siena), Italy Telephone: Mobile: or info@quercebettina.it Web:

Vino Nobile di Montepulciano Riserva Bossona

Vino Nobile di Montepulciano Riserva Bossona Appellation: VINO NOBILE DI MONTEPULCIANO DOCG Zone: Bossona (Montepulciano) Cru: Vigneto Bossona Vineyard extension (hectares): 13 Blend: 100% Sangiovese Vineyard