SAN FERMO Conegliano Valdobbiadene DOCG Prosecco Superiore Brut

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1 Portfolio 2016

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3 1986 has made a name for itself both nationally and internationally as a leading winery in north-eastern Italy thanks to its innovative and highly original wines. wines embody the very best qualities of what is one of Italy's most suitable areas for the art of spumante production. Accordingly, they are found in more than 25 countries, across five continents, where they are served in the finest restaurants, sold by the most renowned wine merchants and savoured by consumers whose palates are sensitive to tradition and who are always in search of a wine's roots. We are convinced that it is crucial to know how and when to innovate, since we are acutely aware that while our focus must be on the future, we must also treasure the heritage of the past, because there can be no innovation without history. The Cosmo family

4 SAN FERMO Conegliano Valdobbiadene DOCG Prosecco Superiore Brut San Fermo is produced through a natural fermentation of our glera grapes grown in the Conegliano hills, then refermented and matured over a number of months first in steel then in the bottle. This Prosecco expresses the renowned qualities classic to the glacier-derived morainic hills where these grapes are grown. In the glass, it appears luminous and sparkling, with a dense, continuous bead of pin-point bubbles. The bouquet is delicate and fragrant, the palate savoury with a fine vein of minerality, and the finish concludes with a tasty tang of crisp walnut husk. ORIGIN OF THE NAME: San Fermo is the name of the country church adjacent to the vineyard where these grapes are grown. VINEYARD: The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained largely to Sylvoz but to the double-arched cane system as well. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at C. The wine matures sur lie from 1 to 3 months. The 375 ml x 12 1,5 L x 4 / x 6 3 L x 1 second fermentation is performed in accord with the n method, in 100hl steel pressure fermenters for a period of some 2 months. SERVICE: Enjoy at 6-8 C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine s bouquet. FOOD PAIRING AND WHEN TO ENJOY: San Fermo makes an outstanding aperitif, but it pairs beautifully as well with antipasti and with vegetable and fish first courses. Its fine structure allows good improvement during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest. Alcohol Res. Sugar Total Acidity ph Pressure Net Extract 11,50% vol. 7 g/l 5,80 g/l 3,25 5,5 bar 21,5 g/l PBR Fact sheet ENG Rev. 03/13

5 MIRAVAL Conegliano Valdobbiadene DOCG Prosecco Superiore Extra Dry Made from glera grapes grown in the Conegliano and Valdobbiadene hills, Miraval is produced according to the n method, which yields a smooth, delicate sparkling wine of outstanding finesse, with a distinctive floral and fruit-rich bouquet. With its luminous appearance, it releases a lively, dense bead of pin-point bubbles. A stylish, rich bouquet forefronts crisp notes of Golden Delicious apple, pear, and wisteria, and its overall quality is a superb balance between luscious aromas and tangy crispness. ORIGIN OF THE NAME: Miraval is a local place-name, where the grapes are grown. VINEYARD: The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,800 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at C. The wine matures sur lie from 1 to 3 months. The second fermentation is performed in accord with the n method, in 100hl steel pressure 1,5 L x 4 / x 6 fermenters for a period of some 2 months. SERVICE: Enjoy at 6-8 C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine s bouquet. FOOD PAIRING AND WHEN TO ENJOY: Outstanding as an aperitif wine, Miraval is also a magnificent partner to shellfish finger foods and antipasti, and it begs to be enjoyed with light risottos and Treviso s traditional casatella cheese. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even three years after harvest. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 11,50% vol. 15 g/l 6 g/l 3,20 5,5 bar 20,7 g/l PXD Fact sheet ENG Rev. 03/13

6 S.C Metodo Classico Conegliano Valdobbiadene DOCG Prosecco Superiore Pas Dosé The glera grapes grown in the Conegliano hills gave us a base wine of impressive complexity and minerality. The second fermentation in the bottle, in accord with the classic method, enhanced its fragrances and aromatic qualities, imbuing this sparkling wine with a striking personality. It boasts an intense bouquet of hazelnuts and juicy apple and pear, alongside hints of acacia honey, freshbaked rolls, and apple cake. ORIGIN OF THE NAME: It takes its name from the initials of Sergio Cosmo, s founder, and his year of birth. VINEYARD: The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented partly in steel and partly in oak barrels, with no temperature control. The wine matures sur lie for 3 months. After the second fermentation in the bottle, the wine rests sur lie for months, and is then disgorged and topped up with the same wine, with no liqueur d expédition. GLASS AND SERVICE: Enjoy at 6-8 C in a large Prosecco crystal glass. Avoid using a flute,. FOOD PAIRING AND WHEN TO ENJOY: Excellent as an aperitif wine, S.C is as superb partner 1,5 L x 4 to antipasti and risottos as well, and should be tried with roast poultry and veal. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even five years after harvest. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 11,50% vol. 2 g/l 5,60 g/l 3,10 6 bar 22,0 g/l PSC Fact sheet ENG Rev. 03/13

7 SEI UNO Conegliano Valdobbiadene DOCG Prosecco Superiore Brut This Conegliano Valdobbiadene sparkling wine, departing from the normal n method refermentation, adheres to the more classic refermentation in the bottle method. After the wine spends a number of months sur lie, the wine is disgorged and receives a further six months ageing in the cellar, which confers on Sei Uno a subtle complexity that beautifully complements the aromas classic to Prosecco Superiore. The bouquet releases rich notes of rennet apple and freshly-shelled hazelnut, enlivened by rosemary and mint. On the palate, it is clean-edged and ultra-crisp, like the first bite into an apple, mirroring the fragrances of the bouquet, while the finish is very long-lived. ORIGIN OF THE NAME: This wine was first made for the family s enjoyment at a special event in VINEYARD: The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between MounT Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained to a mix of Sylvoz and Cappuccina. Harvest generally occurs in the second half of September and the vineyard yield averages 80 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at C. The wine matures sur lie, then the wine re-ferments in the bottle over 4 months. After disgorging it is topped up with the same wine, then given a further 6 months ageing before release. GLASS AND SERVICE: Enjoy at 6-8 C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine s bouquet. FOOD PAIRING AND WHEN TO ENJOY Sei Uno is the perfect accompaniment to fish- and vegetablebased antipasti and other dishes. It will show good improvement during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 11,50% vol. 8,9 g/l 6,27 g/l 3,27 4,5 bar 27,3 g/l SIX Fact sheet ENG Rev. 03/13

8 DIòL Metodo classico from Raboso grapes - Brut The base wine is obtained by a natural fermentation of raboso grapes grown in the area of Tezze di Piave, in gravel-rich terrains along the Piave river. After undergoing a classic-method secondary fermentation, the sparkling wine rests sur lie 24 months before being disgorged. Appearing in intense pink with crimson highlights, Diòl releases a fine-grained, long-lingering bead. The bouquet is notably fruity, with a nice balance between redcurrant and cherry, with intriguing hints of bitter orange and pomegranate. On the palate, it is clean-edged and dry, with a near-endless finish. ORIGIN OF THE NAME: Diòl means devil in the Venetian language, and the term conjures up the Carégòn del Diòl, the ruins of an observation tower from the Lombard period. VINEYARD: The raboso grapes that yield Diòl come from vineyards planted in the gravel beds of the Piave river, in the commune of Tezze. The soil material is largely limestone, and is very rich in gravel. The weather is mild, with cold winters and warm summers that are well ventilated, and it enjoys fairly good day-night temperature differentials. Harvest generally takes place in the latter half of October. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must briefly macerates on the skins. The must is then gently pressed off and gravity-settled, then fermented in steel at C. After maturing sur lie, it undergoes refermentation in the bottle for 24 months. It is then disgorged and topped up with a dosage of 6-8 g/l. GLASS AND SERVICE: Enjoy at 6-8 C in a good capacity classic-method glass. FOOD PAIRING AND WHEN TO ENJOY: Diòl is the perfect partner to antipasti and fish, such as sea bass, bream, and all types of cod. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 12,05% vol. 8 g/l 7,42 g/l 3,12 5 bar 21,9 g/l RMC Fact sheet ENG Rev. 03/13

9 SAIPH - Metodo Classico Talento Brut Saiph, made from 100% chardonnay grapes, is bottle refermented, in accord with the traditional method. The result is a sparkling wine of remarkable elegance, with the classic fragrance of freshbaked bread. Appearing a luminous straw yellow with delicate emerald highlights, it immediately develops in the glass a very leisurely bead of the tiniest bubbles. The bouquet is splendidly varietal, with well-integrated aromas, while the palate is dry and full-flavoured, with a long-lingering progression laden with scents of yeast and sweet almond. ORIGIN OF THE NAME: Saiph is the name of a star in the constellation of Orion; in Arabic, saif al jabbar means sword of the giant. VINEYARD: The vineyards, trained to the Guyot system, are planted in limestone-clay soils, with abundant gravel deposited by the moraine of the ancient Piave glacier. The weather is mild, with cold winters and warm summers that are well ventilated, and it enjoys excellent day-night temperature differentials. Harvest, exclusively by hand, takes place between late August and the first days of September. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravitysettled, then fermented in steel at C. After maturing sur lie, it undergoes refermentation in the bottle for 24 months. It is then disgorged and topped up with a dosage of 6-8 g/l. GLASS AND SERVICE: Enjoy at 6-8 C in a good capacity classic-method glass. FOOD PAIRING AND WHEN TO ENJOY: Saiph is perfect as a partner to fish-based antipasti and dishes such as octopus salad, fresh-water char, and risotto with clams. It will show good development during the two years following disgorging; if it is well stored, its nose and palate will grow in complexity even four years on. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 12,12% vol. 6,5 g/l 6,7 g/l 3,16 6 bar 20,1 g/l SHB Fact sheet ENG Rev. 03/13

10 Metodo Classico ORO Talento Extra Brut Our Riserva is the fruit of a careful assemblage of Chardonnay and Pinot Noir, a blend that ensures a wine marked both by fine structure and velvety smoothness. This classic-method sparkler that has been producing from its earliest years matures over many years in our underground cellar at a constant temperature of 13 C. Appearing a luminous, burnished gold, it releases a longlingering bead of the tiniest bubbles. The bouquet displays fragrances of fresh-baked rolls and toasted hazelnut, along with smooth vanilla, citrus, and verbena. The palate is elegant and multilayered, with an impressive balance between rich fruit and a crisp minerality. VINEYARD: The vineyards, planted to a density of about 5,000 vines per hectare and trained to the Guyot system, are in a mix of limestone and clay; abundant gravel-pebble mixture accounts for the vein of minerality in the wine. The local weather is mild, with cold winters and warm summers, with significant day-night temperature differentials. The harvest, exclusively by hand, takes place between late August and early September. VINIFICATION: The clusters are de-stemmed and gently pressed, the must is then gravity settled, and fermented in steel at C. The wine matures sur lie, then undergoes refermentation in the bottle and ageing for 96 months, followed by disgorgement and dosage at 4g/l. GLASS AND SERVICE: Serve at 6-8 C in large classic-method crystal stemware. FOOD PAIRING AND STORAGE: Talento Extra Brut is perfect for enjoying throughout a meal, paired with substantial dishes, such as baked fish, roast poultry, veal, and game birds. Try it too with spaghetti alla carbonara or bucatini alla gricia. This wine will develop beautifully over the three years from disgorging. If properly cellared, it will achieve remarkable complexity on nose and palate over the next 10 years. 1,5 L X 4 Alcohol Res. Sugar Tot. Acidity ph Pressure Net Exctract 12,74% vol. 4 g/l 5 g/l 3,24 5,8 bar 22,4 g/l CLA Fact sheet ENG Rev. 03/13

11 Metodo Classico ROSé Talento Brut Talento Rosé, made from 100% pinot noir grapes grown in our Vigna del Moro, is characterised by a delicate mousse and a long-lingering bead of pin-point bubbles. The secondary fermentation, that takes place in the bottle in our cellars at a temperature of 13 C, and the lengthy, 60-month ageing in the bottle, make this rosé smooth, velvety, and dry to the palate. Appearing a subtle, but alluringly mature pink, it is redolent of wild red berry and morello cherry, with subtle hints of almond and fragrant musk. On the palate, it is dry, full-flavoured, very well-balanced, and longlasting. VINEYARD: The vineyards, planted to a density of some 5,000 vines per hectare and trained to the Guyot system, are in limestone-clay soils. The harvest, exclusively by hand, occurs between the end of August and the first few days of September. VINIFICATION: After the clusters are de-stemmed ad the grapes gently pressed, the must macerates briefly on the skins and is then gravity-settled. The must ferments in steel, then the wine rests sur lie, followed by a secondary fermentation in the bottle for 60 months. The wine is then disgorged and topped up with a dosage of 7 g/l. GLASS AND SERVICE: Enjoy at 6- C in a large-size classic-method glass. FOOD PAIRING AND WHEN TO ENJOY: Superb as an aperitif wine, this rosé is a very versatile food partner, complementing raw fish as well as poultry and veal, and it will add interest to first courses with tomatoes. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 12,40% vol. 7 g/l 7,9 g/l 3,28 5,50 bar 25,7 g/l ROS Fact sheet ENG Rev. 03/13

12 VENTUN LUGLIO Metodo Classico Talento Brut This vintage brut is produced exclusively from Chardonnay Grapes that, once harvested, are fermented in oak barrel. the following Spring, the wine undergoes bottle fermentation in our temperature-controlled cellars for 60 months, followed by disgorgement. After yet another twelve months of bottle ageing, this brut offers up a fine-grained, persistent perlage and an attractive deep pale yellow color with golden edges. The rich, full bouquet is redolent of the vanilla and banana notes that are so typical of the Chardonnay grape. VINEYARD: the grapes are cultivated in the Carpesica area, in limestone-clay soils rich in morainic depostis from the ancient Piave glacier. The vineyards are planted to an average density of 4800 vines per hectare and are trained in the Guyot system. Harvest generally occurs at the end of August/first week of september. VINIFICATION: clusters are gentli destemmed and gently pressed. The must is gravity-settled then fermented partly in oak barrel and partly in stainless steel. the wine matures sur lie for about six months. The second fermentation is performed in the botle according to metodo classico system. Ageing in bottle lasts for about 60 months befor desgorgement. SERVICE: serve at 6-8 C in large classic-method crystal stemware. FOOD PAIRING AND WHEN TO ENJOY: is perfect for enjoying throughout a meal, paired with dishes, such as baked fish, roast poultry, veal, and foie-gras. This wine will develop beautifully over the three years from disgorging. If properly cellared, it will achieve remarkable complexity on nose and palate over the next 10 years. Alcohol Res. Sugar Tot. Acidity ph Pressure Net extract 13,05 % vol. 4,6 g/l 5,1 g/l 3,40 6 bar 23,3 g/l BAR Fact sheet ENG Rev. 03/13

13 Prosecco Tranquillo Prosecco DOC Treviso Our local winemaking traditions have always included non-sparkling versions of Prosecco as well, which exhibit only the faintest effervescence, barely noticeable on the palate. This is the wine that we enjoy with our meals, or as an aperitif, along with few slices of salame or a piece of cheese. We make such a wine from our own glera grapes, usually from younger vineyards. Its hallmarks are a pale, but luminous straw yellow, and an intense, clean-edged bouquet redolent with fruit, which continues onto the palate, where a tasty hint of bitter almond beautifully marries with crisp apple and pear. VINEYARD: The vineyards, planted to a density of some 4,000 vines per hectare and trained to the Sylvoz system, are planted in limestone-clay soils. The grapes are picked exclusively by hand, in the second half of September. VINIFICATION: After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented in steel. After maturing sur lie, the wine briefly re-ferments before bottling, which gives it just a touch of CO2 and its slight spritziness. GLASS AND SERVICE: Enjoy at 8-10 C in a glass for young white wines. FOOD PAIRING AND WHEN TO ENJOY: Enjoy with a wide range of first courses, and with main courses of poultry, veal, and fish. It is perfect as an aperitif wine, alongside fresh cheeses, Veneto salame and prosciutto. It can be enjoyed during the year following harvest, but it will become more complex during the following year. Alcohol Res. Sugar Tot. Acidity ph Net Extract 11,00% vol. 3 g/l 6,2 g/l 3,27 28,7 g/l PTR Fact sheet ENG Rev. 03/13

14 CONTRADA BIANCO Appearing a luminous straw-yellow, Contrada Bianco is a blend of Sauvignon Blanc, Chardonnay, and Manzoni Bianco wines made from grapes grown in our hills. The clusters are picked by hand then gently pressed; the wine ferments in temperature-controlled steel fermenters, which ensures an elegant, fruit-rich bouquet with intense, generous aromas. Barrel maturation of the Manzoni Bianco enhances the richness of both its bouquet and palate. Its deep, luminous straw yellow announces a stylish nose fragrant with peach and apricot, enhanced with nuances of herbs and spices. VINEYARD: The vineyards, planted at a density of about 4,400 vines per hectare and trained to the Sylvoz system, grow in a mix of limestone and clay. The harvest, performed exclusively by hand, in the first half of September, is carried out in several passes, as each variety reaches perfect ripeness. VINIFICATION: The grapes are de-stemmed, then gently pressed in a specialised bladder press. After the must is gravity-settled, it ferments in controlled-temperature steel fermenters. The wine matures sur lie for six months; Manzoni Bianco matures in once-used barriques for 6 months. GLASS AND SERVICE: Enjoy at 10 C in large crystal stemware. FOOD PAIRING AND WHEN TO ENJOY: Complements a wide range of first courses, including vegetable risottos, and main courses of veal, poultry, and fish. Ideal with spicy Asian dishes. Enjoy Contrada Bianco beginning the second year following harvest, but it will evolve well over the next five years. 750 ml x 12 / x 6 Alcohol Res. Sugar Tot. Acidity ph Net Extract 12,16% vol. 1 g/l 5,46 g/l 3,29 22,3 g/l COB Fact sheet ENG Rev. 03/13

15 CONTRADA DI CONCENIGO Colli di Conegliano Rosso DOCG Made from a blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Marzemino, this wine is produced in the best growing years and in limited quantities. It is fermented in steel, then macerates some 18 days. It matures about 25 months in oak barriques and tonneaux, which gives the wine its generous, complex fragrances and flavours. It boasts a remarkable deep ruby red, with purple highlights. The nose is redolent of wild red berryfruit, with notes of raspberry and wild cherry, and additional ageing brings out a delicate hint of sweet violets. ORIGIN OF THE NAME: Contrada di Concenigo is the ancient name of the place where s first ageing cellar was located, in Ceneda di Vittorio Veneto. VINEYARDS: The vineyards, planted to a density of about 4,000 vines per hectare and trained to the Guyot and spurred cordon systems, are in a mix of limestone and clay. The harvest, performed exclusively by hand, in September, is carried out in several passes, as each variety reaches perfect ripeness. VINIFICATION: The grapes are de-stemmed, and the must macerates on the skins at 12 C for 48 hours. The traditional red-wine fermentation follows, lasting about 15 day, with two délestages. After spending time on the skins after fermentation, the wine immediately undergoes malolactic fermentation. GLASS AND SERVING: Enjoy at C in a large Bordeaux-style crystal glass. FOOD PAIRING AND WHEN TO ENJOY: Contrada di Concenigo complements roasts, braises, and game birds, and is especially delicious with aged cheeses. It will be at its best beginning 4 years after the harvest, and it will continue to improve over the following years, particularly in the 1.5 litre size, in which many of the vintages of this wine are bottled. Net Cot. Box 1,5 L x 6 Alcohol Res. Sugar Tot. Acidity ph Net Extract 13,00% vol. tracce 5,6 g/l 3,40 31,5 g/l CTR Fact sheet ENG Rev. 03/13

16 COSÌ È (Col Fondo) Conegliano Valdobbiadene DOCG Prosecco Refermentation in the bottle - Semi-sparkling This wine is an intriguing exemplar of the custom of local famers of enjoying un-filtered Prosecco with their meals. Since it retains its natural yeast sediment, the wine appears slightly hazy, with delicate, pin-pint bubbles. Dry, crisp, and richly-flavoured, it releases a bouquet that is classic Prosecco, with pronounced apple and pear, but with fragrant lychee, white peach, honeysuckle, and white mint as well. VINEYARD: The Glera grapes are grown in a south-southwest facing vineyard near Carpesica planted in limestone-clay soils rich in glacial residue from the ancient Piave glacier, which descended the Fadalto saddle between the Pizzoc and Visentin mountains. The elevation averages 180 metres, and the vines are trained to the Sylvoz system, at a density of some 4,200 vines per hectare. The grapes are hand-harvested, beginning in the second third of September, with a yield of 70 hectolitres/hectare. Winters are cold, and summers are warm but not humid, with constant breezes and significant day-night temperature differentials in the summer. VINIFICATION: After the grapes are gently pressed, the must is gravity-settled then given a traditional, off-the-skins fermentation, with a brief maceration. Unfermented must is then added to the wine and it undergoes refermentation in the bottle, usually with the first warm days of spring, slightly before or after Easter. GLASS AND SERVICE: Serve at 6-8 C in ample-size crystal. Avoid use of the narrow flute. To enjoy it clear, carefully pour the wine into a serving carafe; to enjoy it with its natural sediment, pour directly into the glass: initially the wine will be clear, then its rich deposits will appear. SERVING SUGGESTIONS AND CELLARABILITY: Così è is a wonderful wine to enjoy with an aperitif, a picnic, and with cold dishes in general; it loves the simplest of meals. If stored appropriately, its fine body will ensure significant evolution over the years, gifting superb complexity on both nose and palate over the 4 years following its harvest year. Imballo: Size Case Alcohol Sugars Total acidity SO 2 Pressure Extract 10.75% vol. 2 g/l 6 g/l 66 ppm 2.5 bar 19 g/l CFO Fact sheet ENG Rev. 04/15

17 METODO RURALE Sparkling wine on its yeast, no added SO 2 Total Sulphites: 10 ppm (Parts per million) Produced naturally during fermentation by indigenous yeasts. PACKING: 1 L x 6 All too often we are told that Glera is a delicate wine, whose structure will not stand up to lengthy cellaring. We believe that this is a myth that should be exploded. So we searched through our sensory memory of how wines smell and taste, asking ourselves what the essential elements of a wine are, and what would be the way to make such wines without recourse to excessive manipulation or to pseudo-natural witchcraft, both of which have little to do with real wine. We believe that a careful balance between nature and the human hand is the key for re-capturing wines that allow us to truly savour the terroir. First, we put no SO2 into the must, then we allowed this wine to ferment on the skins, in non temperature-controlled wooden vats, all the while monitoring it carefully so that we could understand what exactly was happening to the must as it slowly became wine. And to understand if there were any hidden problems, so that we would not fall into the trap of believing that in nature everything always works out just fine. To understand so that we could make a wine with the least possible intervention, but at the same time a wine whose soul is the sum of the history of our growing area, a wine that conveys something of ourselves. But here, too, the key word is balance. The second fermentation took place in this very bottle that you have opened or are about to, and so you will notice a bit of sediment in the bottom of the bottle: the spent yeast cells. We left them there so that you will appreciate the authentic rural method. In this way, you have the choice of drinking this sparkling wine clear, or a tad hazy, as we have always done, at home, in our family. For the former, open the bottle carefully, without shaking it, and pour it slowly and carefully into a carafe, so that the sediment will remain on the bottom, and the wine will be clear. For the second, pour the wine right into your glass; at first it will be clear, then it will turn richer as the natural deposits appear. The choice is yours! Each bottle can be, or really must be, different: some will have a more compact deposit, some more bubbles, others fewer; enjoy them as you get them, discuss them, enjoy discovering their differences! We made this wine with our heart as well as with our head, with the understanding that what we are offering you will first enter your mouth and then pass into your stomach; we think that it is important that wine be not only good but also healthy. We would love to know what you think, whether you like it or not, and if not, what you didn t like. If for whatever reason you open this bottle after a few years (after keeping in a cool, dark place, of course!), it would be nice if you could share with us the sensations you received from the wine s evolution. You could drop us a note, call us, or, best of all, drop into the winery and visit us! We recommend pairing this wine with your best friends, but with a good salame as well, and a bit of cheese and good bread. And don t serve it too cold! AlcoHol Res. Sugar Tot. Acidity ph Pressure Net Extract 10,55% vol. 2,5 g/l 4,40 g/l 3,30 2,50 bar 17 g/l BMR Fact sheet ENG Rev. 03/13

18 RADICALE Brut Spumante with its fine lees, with no added SO 2. One-of-kind, uncompromising A different approach to the secondary refermentation of local indigenous grapes yields RADICALE, a bottle-fermented Brut style classic-method sparkling wine from 100% glera grapes (exclusively in magnum size) that is released without any preceding disgorgement, so that absolutely no SO2 is added. Straw yellow in appearance, it exhibits an elegant bead of tiny bubbles. The classic glera aromas of apple and pear are well in evidence, but the bouquet is enriched with fragrances of lavender, mulberry, kumquat, and hazelnut as well. On the palate, it is savoury, dry, log-lingering, and lush. VINEYARD: The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 70 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. VINIFICATION: The must ferments on the skins, 60% in oak vats and 40% in steel. The wine is gravity-settled before bottling; the final assemblage is made, and the wine undergoes its second fermentation with local yeasts. It rests sur lie for 24 months, with no filtration and no addition of SO2. It is then stored in a manner that prevents the wine s further evolution. GLASS AND SERVICE: Enjoy at 8-10 C in a large Prosecco glass. Chill the bottle a couple of hours before serving, keeping the bottle upside down. Just prior to serving, force out the sediment à la Total Sulphites: 9 ppm (Parts per million) Produced naturally during fermentation by indigenous yeasts. 1,5 L x 6 volée. Or should you wish, if you want to savour the wine together with its natural sediment, a few days prior to serving place the bottle in its natural upright position, then open it as you would any sparkling wine. FOOD PAIRING AND WHEN TO ENJOY: A superb aperitif wine, RADICALE partners wonderfully with antipasti and risottos, and try it with roast capon. Store upside down in a cool, dark place, even for some years. Do not store in the refrigerator. Alcohol Res. Sugar Tot. Acidity ph Pressure Net Extract 10,80% vol. tracce 4,60 g/l 3,39 6 bar 21,0 g/l RAD Fact sheet ENG Rev. 03/13

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