The History The Azienda Agricola Poggio di Bortolone was founded by the Cosenza Family at the end of the eighteenth century, immediately after Sicily

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2 The History The Azienda Agricola Poggio di Bortolone was founded by the Cosenza Family at the end of the eighteenth century, immediately after Sicily s transition out of feudalism and the annexation by mainland Italy. Since then it has been passed down from father to son and today Pierluigi Cosenza, son of Ignatius, is the current owner and manager of the Poggio di Bortolone Estate. Whilst embracing the long established Family traditions, he is introducing fresh and innovative ideas to build on the successes of the past. The land has been used for the cultivation of vines, olives and wheat over many centuries and today the winery s ancient wooden press and traditonal oil mill are to be found amongst the relics of bygone days to remind visitors of the proud origins of the Estate. The old and now redundant limestone watermill beside the river Para Para is being lovingly restored to its former splendour and is yet another reminder of past traditions which continued right up until the end of World War II. Around 1970 Ignazio Cosenza, Father of the current owner, decided to give the Family business a new direction which heralded the start the modern Estate which is known today as Poggio di Bortolone, a name derived from a Sicilian colloquial expression, Puoiu ri Burtuluni, describing an Estate whose origins are found on the top of a small hill.

3 In the 1980 s Ignazio s vision of a modern Estate began to be realised. His creation, Poggio di Bortolone D.O.C.G. - Cerasuolo di Vittoria, with its historic label depicting U Puoiu with the manor house and the cellars was first bottled in 1982 and met with wide acclaim from 1984 onwards. In the same year he began the production of the Contessa Constanza which proved even more popular than his previous creation. Throughout the remaining years of the 1980s he introduced a number of innovations in the cellars by replacing the traditional oak and chestnut vats with stainless steel versions to enable the Cosenza winery to market their produce internationally by the end of the decade. The 1990 s witnessed a plethora of new experiments both in the vineyard and in the cellar. New varietals were planted including Syrah, Cabernet Sauvignon and Petit Verdot. The quality of the Petit Verdot became noticed by research institutions and the Estate was ultimately invited to participate in a major experimental project. Thereafter a succession of new wines emerged, namely, Pigi in 1998, Petitverdò in 2001 and Addamanera in The Estate also experimented with the use of Bordeaux barriques style barrels to improve the ageing process of the wine the best example of which was il Para Para in Since then there has been a steady increase in the number of productions and awards, the pinnacle of which took place in the summer of Thanks to the dedication and hard work of the Cosenza family, the Estate has obtained the Denomination of Origin Controlled and Guaranteed (DOCG) Cerasuolo di Vittoria. Following a major rebuilding project and the installation of modern plant and machinery in 2009, a new state of the art winery has been created which operates totally underground to take fullest advantage of optimal temperature and humidity control to ensure the proper ageing of the wines it produces.

4 The Land The company which is close to the town of Chiaramonte Gulfi in the province of Ragusa (South Eastern Sicily) is located in the hilly area that exactly between the Hyblaean Mountains and the plains of Gela in the heart of the historic production region of Cerasuolo Vittoria Classico DOCG. It stretches over 60 acres in a series of hills and valley floors criss-crossed for centuries by vineyards and dotted with olive trees. This creates a unique and romantic landscape which is further enhanced by two rivers the Para Para and the Mazzarronello that create a series of loops around a natural oasis where untouched, lush Mediterranean vegetation abounds including oak, carob and poplars as well as reeds which provide a refuge for all kinds of wildlife such as foxes, porcupines and rabbits. The ground slopes gently down to a series of dams and terraces eeked out over the ages by patient and clever farmers. The land lies between 220 and 270 metres above sea level and consists of sandy soil which ranges in colour from yellowochre to reddish-brown depending on the iron content. The sub-soil is deep but has low water retention qualities which reduces the number of bunches of grapes per vine to intensify the overall quality of the fruit. The climate is typically Mediterranean with rainfall most prominent thoughout the autumn and winter months counterbalanced by the long dry spring and summer months. The terrain is hilly throughout the region therefore the day/night temperature range is high which is ideal for the production of high quality, desease-free olive oil and wine. The vineyards and the cellar The vineyards which extend to approximately 15 hectares are surrounded by the higher ground and sheltered by the ridges to make optimal use of the hot Sicilian sun. The vines are planted along the valley floors throughout the estate where the sediment which is rich in nutrients, has collected. The principal cultivated varietals are Nero d Avola, Frappato, Syrah, Cabinet-Sauvignon and Petit Verdot but the the Estate also grows older varietals such as Grosso Nero which has almost become virtually extinct. The Estate s viticulture practices restrict the number of bunches per vine to produce wine of the highest quality that exudes both character and personality. The viticulture is supported by vinification techniques using the latest available technology housed in a purpose-built underground cellar providing year-round temperature and humidity control. This up to the minute equipment optimises the ageing processes to enable the Estate to produce both refined and highly distinguished wines

5 POGGIO DI BORTOLONE Cerasuolo di Vittoria Classico DOCG A wine made from Nero d Avola and Frappato grapes which produces a deeply intense and rich red colour. The nose is dominated by the flavour of cherries that is accompanied by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins that goes well with red meat and pasta dishes especially with strongly flavoured dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese. Grapes: Nero d Avola 60% - Frappato 40% Soil: Sandy, yellow-red, south facing. Plants and Pruning: Frappato Guyot trained in the classical way; Nero d Avola with spurred cordon. Planting density for both 6000 plants per hectare. Average age of the vines: 15 years. Harvest: Between the end of September and beginning of October, depending on the year. Yield per hectare: Maintained around 6000 kg per hectare due to the type of pruning and the thinning of the bunches Vinification: The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25 C for at least 10 days. Following the pressing and the malolactic fermentation the ageing process lasts 24 months in stainless steel vats. Alcohol content: 13.5%. Bottle size: 750 ml, 1500 ml, 3000 ml. Serving temperature: 18 C.

6 CONTESSA COSTANZA Cerasuolo di Vittoria Classico DOCG This is a fresh and highly appealing classic Cerasuolo wine produced from a 50/50 blend of Nero d Avola and Frappato. It is a wine that is bright in colour packed with heady aromas of blueberry, redcurrant and cherry. The rich flavour combines with a fresh acidity to provide a wine that has a good structure and a lingering fruity finish. Ideal as an accompaniment to risotto and red meat. Grapes: Nero d Avola 50% - Frappato 50% Soil: Sandy, yellow-red, south facing. Plants and Pruning: Frappato using the classical Guyot system; Nero d Avola the spurred cordon system. Planting density for both types of 6000 plants per hectare. Average age of the vines: 15 years. Harvest: Between the end of September and beginning of October, depending on the year. Yield per hectare: Maintained around 6000 kg per hectare due to the type of pruning and thinning of the bunches. Vinification: The grapes are carefully selected prior to fermentation which takes place at a controlled temperature of 25 C for at least 10 days. After the pressing and the malolactic fermentation the wine is allowed to age for a period of 24 months in stainless steel vats. Alcohol content: 13.5%. Bottle size: 750 ml. Serving temperature: 18 C.

7 FRAPPATO Vittoria DOC A very light ruby- red wine with intense aromas of small red berries - cherries, blueberries, raspberries and blackberries. It is lively and fresh to the palate yet subtle ongoing flavours of red berries. The moderate tannins mean this can be served at C and ideal with oily fish such as sardines with fennel and pasta. Grapes: Frappato 100% Soil: Sandy, red, rich in texture slightly south-west sloping at around 260m above sea level. Plants and Pruning: Frappato using the classical Guyot system; planting density of 6000 plants per hectare. Average age of the vines: 10 years. Harvest: Last week of September. Yield per hectare: At around 6000 kg per hectare. Vinification: Fermentation takes place at over more than 18 days. This is followed by the malolactic fermentation stage when the wine is left to age in stainless steel for a period of 3 months. After bottling, the wine is aged further for about 2 months. Alcohol content: 12.5%. Bottle size: 750 ml. Serving temperature: C.

8 ADDAMANERA Sicilia IGT This is a popular and sought-after blend of Syrah and Cabernet-Sauvignon which creates a deep red and richly textured wine with purple hues and an intense fruity aroma with hints of green pepper which is typical of Cabernet plus a hint of black pepper from the Syrah. It is smooth to taste, full-bodied and rich without any sharpness which lasts long on the tongue. Recommended to accompany roast meat and matured cheeses. Grapes: Syrah 70% - Cabernet-Sauvignon 30% Soil: Clay and sandy mix coloured red/yellow, south-west facing. Plants and Pruning: Spurred cordon pruning system for both types of vine: plant density 5000 per hectare. Average age of the vines: 18 years. Harvest: End of August beginning of September. Yield per hectare: Restricted by appropriate thinning to around 6500 kg per hectare. Vinification: Fermentation takes place with the skins for 12 days at a controlled temperature at 25 C. After racking which is followed by malolactic fermentation the ageing period lasts 18 months in stainless steel vats. After bottling the wine is aged for a further 4 months in bottle. Alcohol content: 14.0%. Bottle size: 750 ml. Serving temperature: C.

9 PETITVERDÒ Sicilia IGT In 1996, and as a result of a government sponsored research experiment, the Estate planted Petit Verdot grapes, a variety best known for its blending qualities in the Bordeaux region of France. From the very beginning the vineyard proved capable of producing top quality grapes and an interesting wine characterised by a deep and intense ruby red colour. The nose is dominated by fragrant herbal notes which, with age, provide hints of tobacco, coffee and leather. The wine releases powerful tannins and goes well with soft cheeses and white meat. Serve at C. Grapes: Petit Verdot 100% Soil: Clay, slightly sandy, red-yellow in coulour, south-west facing. Plants and Pruning: The spurred cordon system: planting density of 5000 plants per hectare. Average age of the vines: 18 years. Harvest: Second week of September. Yield per hectare: not a prolific vine by nature in the Sicilian climatic conditions but it provides an average yield of 4500 kg per hectare. Vinification: De-stemming and pressing of the grapes is followed by fermentation with maceration at controlled temperature (22-24 C) for a period of 15 days. After the malolactic fermentation stage the wine is left to age in stainless steel barrels for about 24 months. Alcohol content: 14.5%. Bottle size: 750 ml. Serving temperature: C.

10 ROSATO Terre Siciliane I.G.T. Rosato is made from a subtle blend of two well known indigenous Sicilan grape varieties, Nero d Avola and Frappato. This combination produces a vibrant coloured rosé imbued with fresh floral notes coupled with the mellow flavours of strawberries and peaches. The result is a characterful rosé with a crisp dry finish. The perfect balance of the tannins and acidity make this an ideal accompaniment for vongole, raw fish and sushi. Grapes: Frappato 50% Nero d Avola 50%. Soil: Sandy red/yellow soil on south facing terrain. Planting and Pruning: Frappato uses the classic Guyot system; Nero d Avola, the spurred cordon system; planting density of both is 6,000 plants per hectare. Average age of vines: 15 years. Harvest: Last week of September. Yield per hectare: Maintained at 6,000 kg/ha on account of the nature of the pruning and thinning in clusters. Vinification: After pressing, the skins are left in the juice for about 10 hours at a temperature of less than 15 C to develop the fragrances and attain the required colour. The skins are then separated out before the alcoholic fermentation begins at 18 C for a period of days. The wine is then left to age in stainless steel barrels for 4 months. Alcohol content: 12.5%. Bottle size: 750 ml. Serving temperature: 10 C.

11 IL PARA PARA Cerasuolo di Vittoria Classico DOCG Cerasuolo di Vittoria Classico is obtained from a balanced blend of Nero d Avola to provide structure and Frappato to add colourful notes and strong and rounded flavours. The nose is intense yet unobtrusive and elegant. Unmistakable red fruit flavours accompanied by soft, warm spices that is typical of these grapes soft notes giving off aromas that are lasting and develop into new sensations. The wine has strong flavours with mild and delicate tannins and so goes well with cheese and game. For those with a discerning palate it is perfect with a fresh tuna steak on a bed of onions cooked in a Para Para reduction. Grapes: Nero d Avola 60% - Frappato 40% Soil: Stones and sediment rich in nutrients originating from the river bed of the Para Para. Plants and Pruning: Frappato and Nero d Avola using the Guyot pruning system. Plant density 4500 per hectare. Average age of the vines: 20 years. Harvest: First week of October. Yield per hectare: Very low about 4500 kg of grapes per hectare. Vinification: Fermentation in stainless steel at about C, accompanied by continuous agitation. The maceration lasts about 15 days. The malolactic fermentation is carried out in stainless steel tanks where the wine remains for 18 months, followed by a further 8-9 months ageing in 500 litre French oak casks. The wine is then ready to drink after a further 6 months after bottling. Alcohol content: 13.5%. Bottle size: 750 ml. Serving temperature: C.

12 PIGI Sicilia IGT Rich ruby red in colour with light garnet hues, this full-bodied wine which is high in alcohol content through its glycerol component produces aromas that have a powerful impact on the nose. These combine a wide and complex mix of fruits and spices with a slight hint of currants and a more prominent presence of ripe blackberries, toasted notes and vanilla. On the tongue it displays a dry, warm, well-balanced, rounded and lasting flavours. Best combined with cheese and braised meat. Serve at C. Grapes: Syrah 60% - Cabernet-Sauvignon 40% Soil: Clay, slightly sandy, red-yellow and south-west facing. Plants and Pruning: The spurred cordon pruning system for both types of vine: planting density of 5000 plants per hectare. Average age of the vines: 18 years. Harvest: The Syrah is harvested between late August and early September; the Cabernet-Sauvignon in the second week of September. Yield per hectare: Restricted to 5000 kg per hectare. Vinification: The must including the skins has a long maceration period lasting about 15 days in order to extract the maximum possible benefit. This is followed by the pressing which is carried out as gently as possible. Thereafter the first ageing process takes place in stainless steel vats for months, followed by a period of about 9 months in 500 litre French oak barrels. Alcohol content: 15.0%. Bottle size: 750 ml. Serving temperature: C.

13 POGGIO DI BORTOLONE Olio Extra Vergine di Oliva The Extra Virgin Olive Oil produced by Poggio di Bortolone comes from more than 4000 careful selected olive trees comprising two varieties Tonda Iblea and Nocellara Messinese. Fresh and healthy olives that are hand-picked at the precise moment of ripeness and then cold pressed within a few hours produce the best results. This method of production is totally natural and keeps faith with the most ancient traditions which have preserved the delicate aromas and flavours that olives derive from the sun and from the land of Sicily for over 1000 years. The richness of the olive oil is complemented by the perfect balance of its fruitiness and its aroma which is reminiscent of tomato leaves so typical of the Tonda Iblea and Nocellara Messinese variety. It is a true balance of bitterness and spiciness which makes it especially suitable for dipping and drinking raw and for enhancing the taste of food by adding it to salads, soups, fresh fish and meat. To preserve the fine qualities of the olive oil keep it away from heat and out of direct sunlight. Olive: Tonda Iblea 50% - Nocellara Messinese 50% Soil: Clay, slightly sandy, red-yellow south-west facing. Plants: Older trees pruned in the shape of a globe, newer trees are pruned in the shape of a Y. Average age of olive groves: years. Harvest: Second week of October. Extraction: Two-stage continuous cycle, cold extraction method carried out within 8 hours of picking to preserve maximum benefit from the natural qualities of taste, colour, smell and feel of the olives. Bottle size: 500 ml, 750 ml.

14 Via Bortolone, Roccazzo (fraz. di Chiaramonte Gulfi) Ragusa Tel. e fax +39 (0) mobile info@poggiodibortolone.it