For any time, every time, choose...

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1 For any time, every time, choose

2 for any time, every time, choose..!!! is an importer of quality, fine, Italian wines, based in NSW. The company was founded in 2014 and is directed by Marco Zaccariotto. Mr Zaccariotto was born and raised in one of the most desirable wine production regions of Italy, Veneto, where they produce a selection of sought after wines including Amarone, Valpolicella, Prosecco, Pinot Grigio and Raboso. Mr Zaccariotto comes from a long line of growers and sellers including his father who currently produces and sells wine from his celler door in Friuli Venezia Giulia. He also studied Oenology in the most famous wine school in Italy, GB Cerletti. He has spent the last 10 years marketing and selling not only wine but the complete process and packaging including, corks, screw caps, bottles and products for winemaking. His product knowledge is deep-rooted and covers the entire country, plus much of the continent. He has worked with companies of all sizes, from the most renowned organisations to smaller boutique and niche business. storage is strategically located in the Southern Highlands of NSW directly between Sydney and Canberra allowing a quick delivery service.

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4 for any time, every time, choose..!!! At Ca de Mocenigo, in the tranquillity of the 18th-century cellars, the company structure uses new technologies and its appreciation for the best wine making tradition to strive for a correct and satisfying equilibrium in the research and production of old fashioned and precious flavours. The cellars of the farm Cà de Mocenigo was recently renovated and expanded and integrated with new technologies, always paying special attention quality. The company has a achieved perfect management in the engineers Paolo Martinuzzo and Virgilio Naibo, who look after the production on the fields, and the enologist, Adriano Zaccariotto, who puts his years of experience in Friuli region winemaking in managing the vinification processes. The company has been owned by the Martinuzzo family since 1950 and this ownership has gradually renovated the vineyards over the years, selecting the hardiest plants and propagating them by root cuttings. The company has a achieved perfect management in the engineers Paolo Martinuzzo and Virgilio Naibo, who look after the production on the fields, and the enologist, Adriano Zaccariotto, who puts his years of experience in Friuli region winemaking in managing the vinification processes.

5 for any time, every time, choose..!!! CHARDONNAY - FRIULI DOC GRAVE $ Name Wine: "Chardonnay" Ca 'de Mocenigo Type / Name: Chardonnay Doc Friuli Grave Grape varieties: Chardonnay R8, VCR 4_ KOBER 5BB Production Area: Caneva-Pordenone-Friuli Type of land: Medium mixture, tending clay System of vine cultivation and production per ha: Sylvoz, with 3300 vines / ha, 80 hl / ha Production technique: Short stop on the skins and fermentation in steel at controlled temperature, aging on lees end all winter bottling in May of the year following the harvest. Sensory impressions: Straw yellow with greenish hues. Intense aroma characteristic of Golden apple, banana and bread crust. The palate is typical, fresh, fruity aroma and corresponding. Service Temperature: 14 T Alcohol: 12,60% Vol.Zuccheri: 4.0 gr / l Total sulfur dioxide: 78 mg / l Volatile Acidity: 0.31 gr / lt Total Acidity: 5.60 gr / lt Dry extract: 24 g / l PINOT GRIGIO - FRIULI DOC GRAVE $ Name of wine: "Pinot Grigio" Ca 'de Mocenigo Type / Name: Pinot Grigio DOC Friuli Grave Grape varieties: Pinot Grigio VCR 5-Kober 5BB Production Area: Caneva-Pordenone-Friuli Type of land: Medium mixture, tending clay System of vine cultivation and production per ha: Sylvoz- Planting density of 4,500 vines / ha-year Plant-75 hl / ha Production technique: Short stop on the skins and fermentation in stainless steel at a controlled temperature to 16 T, stop steel until March on the lees, bottling before summer next. Sensory impressions: White wine with hints of yellow, gold, copper. Aroma intense, fruity with hints of pear, apple, bread crust. The taste is fine, fresh, fruity, balanced respects the same smells. Temperature of service: 14 T Alcohol: 12,55% Vol Sugar: 3.8 gr / lt Total sulfur dioxide: 80 mg / l Volatile Acidity: 0.35 gr / lt Total Acidity: 6.00 gr / lt Dry extract: 24 g / l

6 for any time, every time, choose..!!! MERLOT - FRIULI DOC GRAVE $ Name of wine: "Merlot" Ca 'de Mocenigo Type / Name: Merlot DOC Friuli Grave Grape varieties: Fedit 1-Kober 5BB Production Area: Caneva-Pordenone-Friuli Type of land: Medium mixture, tending clay System of vine cultivation and production per ha: Spurred cordon - Planting density of 4,500 vines / ha-year Plant-65 hl / ha Production technique: Fermentation on the skins for 9-10 days with you repeatedly pumping, racking after a week of immersion hat. Stop and malolactic fermentation in large oak casks. Bottling the following summer. Sensory impressions: Wine red ruby, with faint purple. Aroma intense, vinous of berries blacks. Intense flavor, with ripe tannins, long, vinous, harmonious, balanced. Serving temperature of not less than: 20 T. Alcohol: 12,80% Vol Sugar: 3.0gr / lt Total sulfur dioxide: 76 mg / l Volatile Acidity: 0.40 gr / lt Total Acidity: 5.60 gr / lt PROSECCO - DOC TREVISO $ Name of wine: "Prosecco Brut" Ca 'de Mocenigo Type / Name: Prosecco DOC TREVISO Grape varieties: Prosecco Production Area: Ranzano Type of land: Hilly clay System of vine cultivation and production per ha: Double-arched cane Production technique: Maceration in the press of the grapes and subsequent pressing, cleaning the must and temperature-controlled fermentation in stainless steel, stop on lees at 12 T Sensory impressions: Pale yellow color, fine and persistent foam, scent of fruit salad, characteristic, dry, justly acid, correspondence with the fragrances, light body and slender. Serving temperature: 6-8T Alcohol: 11,40 % Vol. Sugar: 9 gr/lt Total sulfur dioxide: 112 mg/lt Volatile Acidity: 0,18 gr/lt Total Acidity: 5,90 gr/lt Dry extract: 17,30 gr/lt

7 for any time, every time, choose..!!! 47 Anno Domini takes its name from the date 47 A.D., the year in which the construction of one of the most important Roman roads was completed, the Claudia Augusta, commissioned by the Emperor Claudius. In fact, the 25 hectares of the winery's vineyards grow along this historic road which runs across the property. 47 AD is a modern winery situated along the Treviso Mare (provincial road 62) conveniently located just a few kilometers from the Adriatic lidos and very close to Treviso's historic city centre, in a territory devoted to the production of the "Wines of the Piave", such as Raboso, Merlot and Carmenere. It is an avant-garde winery which regularly hosts a wide range of artistic and cultural events. It is a also wine boutique which organizes tastings and guided visits in order to discover the art of wine making. The original and evocative architectural design makes an ideal setting for parties and weddings. "Wine by Design". Much more than a concept, it's a "Lifestyle". Every element of the company is affected by this culture, from the elegant architecture of the winery to the state-of-the-art of the equipment used. It's the symbol of an innovative conceptual approach, which combines wine production and product quality with the concepts of Beauty, Luxury, Relax, and Art. The result: a uniquely original company, with an unusual fresh identity.

8 for any time, every time, choose..!!! PINOT GRIGIO - DOC Venezia $ Name of wine: "Pinot Grigio" 47 Anno Domini Type / Name: Pinot Grigio DOC Venezia Grape varieties: Pinot Grigio VCR 5-Kober 5BB Production Area: Treviso countryside, surrounded by the Sile and Piave Rivers. Type of land: Rocky silty Production technique: Selected, healthy grapes, 3-day maceration in steel vats. After the alcoholic fermentation, the wine is decanted into steel tanks where it completes the fermentation (after an initial decanting stage). The wine is filtered and decanted into the tank before being bottled and sold. Sensory impressions: Colour straw yellow with slight copper highlights. Bouquet pleasant,delicate and fruity, characteristics and intense. Reminescent of apples and figs. Flavour dry and velvety, winy and fruity witha a slight aftertast of bitter almonds, full-bodied, harmonic, good acidity and alcohol, excellent long-lasting flavour, to be drank young. Gastronomic matches: Excellent as an aperitif, perfect with seafood salads and fish and shellfish based pasta and rice courses. Ideal with white meats, boiled, grilled and friend fish. Alcohol: 12,00% Vol Dry extract: 30 g / l PROSECCO - DOC $ Name of wine: "Prosecco Doc" 47 Anno Domini Type / Name: Prosecco DOC Grape varieties: Glera Production Area: Treviso countryside, surrounded by the Sile and Piave Rivers. Type of land: Rocky silty Production technique: Selected and healthy grapes; winemaking in 4 days in steel tanks. After the alcoholic fermentation, it is put into pressurised vats at a controlled temperature for the secondary fermentation. The wine is then filtered and decanted before being bottled. Sensory impressions: Colour straw yellow. Bouquet pleasant, light, fine and delicate, fruity, with a characteristic bouquet of apple. Flavour dry and velvety, fresh, vibrant and fruity, full-bodied, harmonic, excellent acidity and alcohol, excellent longlasting flavour, to be drunk young. Gastronomic matches: A classic Venetian aperitif, ideal with all meatbased starters, sausages, seafood salad and fish and shellfish pasta and rice courses. Perfect with white meats, grilled, boiled or fried fish. Alcohol: 11,00% Vol

9 for any time, every time, choose..!!! RABOSO - DOC PIAVE $ Name of wine: "Raboso " 47 Anno Domini Type / Name: Raboso Doc Piave Grape varieties: Raboso Piave Production Area: Treviso countryside, surrounded by the Sile and Piave Rivers. Type of land: Clay, silty Production technique: Using only hand selected healthy grapes, a 15 day maceration takes place with contact with the Raboso grape skins. After this the Raboso DOC is cleared and filtered and placed in 225 litre oak barriques for perfectioning. Sensory impressions: Colour intense ruby red with bluish and garnet highlights, a result of the storage and refinement in the barriques. Bouquet the ageing creates the scents of maraschino cherry, violet and plum nuances, the latter almost to the point of jam. Flavour dry and austere. The nuances of ripe red fruit are supported by an acidity that's still fresh, which guarantees that it keeps well over time. Gastronomic matches: Goes very well with all international heavily flavoured or spicy dishes, even curries. Excellent with strong meats like game and venison, meat stews and herby cheeses. Alcohol: 12,00% Vol

10 for any time, every time, choose..!!! In the South of Italy; the earth is dried by the warm sea breeze. The colours are intense and full of energy. Our vineyards grow under the strong Mediterranean Sun. Every grape bunch and every single grape are full of the energy that only this Sun and terrain can give. The graphic interpretation indicates rows of vineyards and of lands cultivated by man. Wine is our passion and local tradition tells us that the Piantaferro name derives from the practice of locating a wooden stick into the ground; this to signal a good fertile field for agriculture.

11 for any time, every time, choose..!!! NEGROAMARO - IGT PUGLIA $ Name of wine: "Negroamaro I.G.T. Puglia Type / Name: Negroamaro I.G.T. Grape varieties: Minimum 85% Negroamaro IGT and up to a maximum of 15% other red grape varieties which are authorised Production Area: Puglia Region Production technique: The wine-making technique is of traditional type, based on 3 daily topups during the first week and on a daily top-up during the week that follows. The fermentation temperature is set at 22 C during the first week of fermentation and at 28 C during the second week. Once the phase of alcoholic fermentation is completed, the grape skins are racked and softly pressed. The best conditions for the malolactic fermentation are created and this phase is concluded with customary decanting. The bottling process starts in the month of June of the year following the harvest Sensory impressions: Colour intense red, deep, with wonderful garnet shades. Bouquet fine, elegant, ethereal and warm, initially with blackberry jam hints, followed by a toasted sensation, particularly of spicy notes of coffee and cinnamon. Flavour a very pleasant, warm and enveloping mouth entry followed by a slight tannic note continued by a very good persistence, leaving a dry mouth. Good correspondence between scent and aftertaste. Gastronomic matches: This important Apulian wine combines well with first dishes such as Orecchiette pasta with tomato and ricotta cheese sauce, all red meat dishes in general. Alcohol: 13% vol. PRIMITIVO DI MANDURIA - DOC $ Name of wine: "Primitivo di Manduria D.O.C. Type / Name: Primitivo di Manduria D.O.C. Grape varieties: 100% Primitivo Production Area: Manduria, Puglia region Production technique: The vinification and aging process of Primitivo di Manduria D.O.C. must be carried out within the production area of Primitivo grapes. The fermentation temperature is set between 24 C and 28 C. Once the wine is perfected in the wooden barrels, our oenologists select the Primitivo di Manduria D.O.C., which is then collected, analysed and tasted by the Chamber of Commerce of Taranto.Only after passing this very strict test, the wine will be confirmed for bottling and bottled. Sensory impressions: Colour dark red, deep, with browny red coloured notes on aging. Bouquet clean, warm, good perception of black berry and plum jam scents, followed by marked pepper and vanilla notes. Flavour excellent mouth entry and thereafter pleasantly pungent continuous warmth sensation, followed by an interesting acid-salted note of light tannins. Excellent is the remaining sensation in the mouth after swallowing. Gastronomic matches: Primitivo di Manduria combines very well with all grilled or stewed lamb meats, it is excellent with roast beef and also with seasoned aged hard cheese. Alcohol: 14% vol.

12 for any time, every time, choose..!!! CHIANTI - D.O.C.G $ Name of wine: "Chianti D.O.C.G. Type / Name: Chianti D.O.C.G. Grape varieties: 100% Sangiovese Production Area: Tuscany region Type of land: Soil medium, clayey Production technique: In order to obtain the Chianti Piantaferro the traditional method has been chosen as vinification technique of the Sangiovese grapes, consisting of a maceration and fermentation process at a controlled temperature of C, daily pumpings over a period of 4 to 6 days depending on the vintage, followed by two long replacements for the following 3-4 day, continued by grape draining and pressing. Once concluded the phases of alcoholic and then malo-lactic fermentation autumnal decanting rites can be performed. Sensory impressions: Colour deep ruby by aging, Chianti Piantaferro reaches an interesting granite profile, very consistent and deep. Bouquet intriguing red fruit and cherry hints, followed by elegant sensations of tea and spices, especially black pepper. The perfume can be defined as warm, complex and elegant. Flavour great start followed by a tannic acid sensation, ending with a pleasant saltiness that leaves the mouth dry; great persistence and excellent aging potential. Gastronomic matches: Chianti D.O.C.G. Piantaferro combines well with second dishes of grilled red meats and game. Alcohol: 13% vol.

13 for any time, every time, choose..!!! Our solid farmhouse; Immersed in rows of vineyards is built from white stone; quarried from the local ancient hills. Four stone steps allow us to descend into the cool interior of the cellar;. The ideal place where our wine can rest and wait for the right time to be drunk. Our wines originate from the hills surrounding the province of Verona and they represent a selection of the best available from this territory and that local tradition can purvey.

14 for any time, every time, choose..!!! VALPOLICELLA RIPASSO DOC $ Name of wine: Valpolicella Ripasso D.O.C. Type / Name: Valpolicella Ripasso Grape varieties: From 45% up to 95% Corvina grape variety, up to a maximum of 50% Corvinone, if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties. Production Area: Valpolicella, Verona, Veneto region Type of land: Clayey and calcareous glacial and alluvial. Production technique: The wine-making technique follows the traditional method consisting of fresh Valpolicella grapes being put through the maceration and fermentation phase, at a controlled temperature of C, with daily pumping over for a period of 4 to 8 days according to the vintage year. Concluded the alcoholic and malolactic fermentation phases, the wine is decanted according to the normal autumnal procedure. Sensory impressions: Colour vivid, with an interesting granite profile, good texture and depth, consistent. Bouquet elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liquor and cherry jam notes; some minutes later the glass perfumes of vanilla and spices. Gastronomic matches: Valpolicella Ripasso combines well with stews in general, grilled meat, as well as with the typical Venetian dish called pastisada de caval stewed horse meat. Alcohol: 13,50% Vol AMARONE - DOC $ Name of wine: Amarone D.O.C. della Valpolicella Type / Name: Amarone D.O.C Grape varieties: From 45% up to 95% Corvina grapes, Corvinone up to maximum 50% if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties. Production Area: Valpolicella, Verona, Veneto region Type of land: Clayey and calcareous glacial and alluvial. Production technique: The grapes are carefully sorted in the vineyards and only healthy ripe clusters are harvested and put in single layer wooden crates or bamboo frames. This procedure allows the air to circulate and prevent the crushing of the grapes. Winemaking: Once concluded the phase of skin racking and pressing, the grapes are placed in a particular winemaking machine where the crushed grapes can be heated so that the fermentation temperature be kept under control. Once concluded the fermentation process, the wine is placed in wooden barrels to age and for this large Slavonian oak barrels and French oak barriques are used. After the wood aging process affinamento, the Amarone is checked and tasted by oenologists. Sensory impressions: Colour deep, dark, intense, with pleasant slight granite shades. Bouquet a sequence of perceptions of cherry, plum, and black cherries under liquor and toasted almond; interesting final notes of coffee, tobacco and cocoa. Alcohol: 15,50% Vol

15 for any time, every time, choose..!!! 4Owned by the North-east Agricultural Consortium, Caorsa Winery was founded in 1987 with the aim of making wine and enhancing the wine production of Affi, Cavaoin, Caprino, Pastrengo, Bussolengo, Garda, Castelnuovo del Garda and especially Bardolino. Thanks to the immediate qualitative results, the number of the members has sharply increased so that today the Caorsa Winery gathers and processes the grapes of its 350 members coming from more than 800 hectares. Its modern equipment presses an average of 120,000 tons of grapes per year, 2/3 of which are Bardolino grapes. They require a separate wine making process according to the origin and the quality. Particular attention is paid to the management of the vineyards: only from excellent quality grapes, that is to say ripe, healthy and concentrated, excellent wines can be made. The skilled viticulturists of the Caorsa Winery work closely with the members, assisting them in the whole grape growing process, from pruning to the harvest. Removing the old vines in favour of new ones is always to be advised given that a low yield per plant and excellent quality can both be obtained with a new espalier training method and a high number of vine stocks per hectare. Caorsa Winery is also proud to count on an Olive growers department. The members give their olives from the hills on the eastern side of Lake Garda to a close oil mill from which a delicate and elegant extra virgin olive oil DOP of extremely high quality is produced. To guarantee the authenticity of the product, a numbered seal is applied on each bottle.

16 for any time, every time, choose..!!! BARDOLINO SUPERIORE - DOCG $ Name of wine: "Bardolino Superiore Type / Name: Bardolino Superiore D.O.C.G Grape varieties: Corvina 60%, Rondinella 20%, Molinara 10%, and Merlot 10%. Production Area: Classic zone of production, oriental side of Lake Garda. Production technique: Short withering for 30% of the grapes and then maceration and fermentation for 8 days at 27 degrees C. Refined 12 months of 50 % in barrels at 2 degrees passage and the other 50% in steel vats. Sensory impressions: Colour-ruby red and very intense Scent-intense smell of small red fruit Flavour-hot, dry full bodied and fully deep toned. Gastronomic matches: Red meat and seasoned cheeses. Alcohol: 13,50% Vol AMARONE DELLA VALPOLICELLA CLASSICO - DOCG $ Name of wine: "Amarone Type / Name: Amarone D.O.C.G Grape varieties: Corvina 70%, Rondinella 20% and Cabernet Sauvignon 10% Production Area: Verona classical and hills zone of production. Production technique: Natural drying of grapes in the loft, for al least 4 months, with the lass of 40% of natural weight. Destemming and crushing of grapes. Temperature of fermentation between C and maceration for 20 days. Refined, matured in wood for al least 18 months and fining in bottle. Sensory impressions: He deep ruby red colour hints at its perfume, which is an exceptional concentration of wild fruits and hints if cocoa. At the first sip, this wine unfolds its full flavour in the mouth, strong, rich and vigorous, yet surprising in its balance, maturity and refinement. Gastronomic matches: Game, grilled meats, stews and matured cheeses. Alcohol: 15,00% Vol

17 for any time, every time, choose..!!! CUSTOZA DOC RAISIN WINE 0,500 ml $ Name of wine: "CUSTOZA DOC RAISIN WINE Type / Name: Passito di Custozza Grape varieties: Trebbiano of Toscana 20% Garganega 80%. Production Area: Hills of the oriental side of Lake Garda. Production technique: Natural fading in plateau, crushed in December slow soft pressing in old barrels. Refined, in small barrels for 12 months. Sensory impressions: Colour-golden yellow Scent- intense of fruit and flowers Flavour-sweet, aromatic, and full bodied. Gastronomic matches: Dry pastries and spicy cheeses. Alcohol: 13,00% Vol

18 for any time, every time, choose..!!! The Polje farm covers an area of over 12 hectares of vineyards, some very old, located on the sunny and south-east facing slopes of a hill. The wines that best express the characteristics of the grapes produced in this prestigious wine area, which is one of the most interesting in the world, and the features of the polje, namely typical sinkholes that mark the land of the Collio in the area surrounding Cormons, are Friulano (the former Tocai Friulano), Ribolla and Sauvignon. Other red grape vineyards of the Colli Orientali del Friuli produce Refosco dal peduncolo rosso, which is a full-bodied and elegant red wine, fruit of the great traditions of Friuli.

19 for any time, every time, choose..!!! SAUVIGNON DOC COLLIO $ Name of wine: Sauvignon Collio Type / Name: Sauvignon DOC Collio Grape varieties: Sauvignon Production Area: Collio, Friuli Venezia Giulia Region Type of land: Marl and sandstone rocks - training "Flysch of Cormons", which on the surface is crumbling into scaly fragments, generating a fine clay - the so-called "Ponka", indigenous word that identifies the marl. Winemaking: After destemming, partial maceration and soft pressing, a ten-day fermentation at controlled temperature of C and further ageing in stainless steel tanks. Sensory impressions: Colour Straw yellow. Intense, varietal, recalling yellow pepper, peach, sage and nettle Dry and full-bodied. Gastronomic matches: Ideal to be paired with starters and spicy main corses. Serve at a temperature of C. Alcohol: 13,00% Vol

20 For any time, every time, choose