th St, Maspeth, NY (800) madrose.com

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1 Domaine Name Bisson Società Agricola & C. SAS di Lugano Marta Family/Owners Name Lugano How many years has the family owned the Since 1978 domaine? How many generations? 2 How many hectares of vines are leased? 14 How many hectares of vines are owned? 2 Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). Do you do field work and harvest manually? By machine? By horse? The management of our vineyards is based on very limited treatments, pursuant to Law 1078, and we receive some subsidies for that approach. Our type of management is similar to the biodynamic method. As a fertilizer, we use natural cow manure Harvesting is done by hand using 15-kilogram crates. Defoliation was done.

2 Wine #1 GENERAL INFORMATION Appellation Portofino Ciliegiolo 100% Ciliegiolo % Alcohol by volume 0.12 # of bottles produced Grams of Residual Sugar 0-1 VINEYARD AND GROWING INFORMATION Exposures and slope of vineyards Southern exposure Soil Types(s) Neutral ph; clay and sand with gravelly skeleton Average vine age (per vineyard) 15 years old Average Vine Density (vines/ha) 5000 Approximate harvest date(s) From the end of August to the end of September. This year, the climate was hot and very dry, more so than in previous years, so it was necessary to irrigate the vineyards twice as an emergency. The wines are very complex, elegant, structured, balanced, with a high mineral content and a good level of acidity. WINEMAKING/CELLAR INFORMATION whole cluster, % destemmed, % Fermentation: vessel type and size Duration of contact with lees Duration of contact with yeasts Duration of contact with the skins All bunches were destalked In steel vats (from 15 to 100 hectoliters) Between 6 and 20 days Throughout the entire fermentation For white wines and Ciliegiolo, 2-4 days at a low temperature. For red wines, days

3 Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Cultured yeasts White wine and Ciliegiolo: crushing and destalking, pressing after 2-4 days, fermentation with cultured yeasts, no malolactic fermentation, racking. Sparkling wines: same procedure, plus malolactic fermentation. Red wines: crushing, destalking, cultured yeasts, batonnage, pressing, clarification, racking and malolactic fermentation. Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Descrivere in modo quanto più dettagliato possibile questo vino di quest annata. Come si paragona ai vini delle annate precedenti? VINI SPUMANTI SPARKLING WINES ONLY Is preparation done in-house or outsourced? What is the dosage? VINI ROSATI: In steel ( hectoliter vats) White wines and Ciliegiolo: 3-6 months. Red wines: 1-5 years White wines and Ciliegiolo: 2-4 months. Red wines: 8 months One single filtration with cross flow filters Sulphites are added, partly after the fermentation (only for wines that do not have malolactic fermentation) and before bottling. The starting quantity for bottled wines is 1.6 milligrams of sulphur dioxide per liter. See the vinification paragraph Spumante wine is made in house. 20 grams of sugar per liter are added during the pumping over phase months sur lattes (bottles are stacked on their sides) Classic method See vinification: white wines and Ciliegiolo

4 Wine 2 Bianchetta Portofino "u pastine 100% Bianchetta genovese % Alcohol by volume Alcohol: % # of bottles produced No. of bottles: 22,000 Wine 3 Vermentino Vignerta Portofino 100% Vermentino % Alcohol by volume Alcohol: 13% # of bottles produced No. of bottles: 6,500

5 Wine 4 Vermentino Intrigoso Portofino 100% Vermentino % Alcohol by volume Alcohol: 13.5% # of bottles produced No. of bottles: 3,300 Wine 5 Colline del genovese Pigato 100% Pigato % Alcohol by volume Alcohol: % # of bottles produced No. of bottles: 6,500 Grams of Residual Sugar Grams of sugare: 0-1

6 Wine 6 Cimixia Portofino 100% Cimixia % Alcohol by volume Alcohol: 13.5% # of bottles produced No. of bottles: 6,600 Wine 7 Abissi Spumante Portofino Bianchetta genovese, Vermentino and Cimixia % Alcohol by volume Alcohol: 12% # of bottles produced No. of bottles: 28,000 Grams of Residual Sugar Grams of sugar: 0 Wine 8 Sparkling white wine 100% Glera % Alcohol by volume Alcohol: 11% # of bottles produced No. of bottles: 90,000

7 Wine 9 Marea Cinque Terre Bosco Vermentino and Albarola % Alcohol by volume Alcohol: % # of bottles produced No. of bottles: 4,000 Wine 10 Colline del Genovesato Rosso Granaccia 100% Granaccia % Alcohol by volume Alcohol: % # of bottles produced No. of bottles: 3,300