CARTA DEI VINI DI LOMBARDIA.

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1 CARTA DEI VINI DI LOMBARDIA

2 LE LOMBARDIA TERRE DEL VINO AN INVITATION TO A JOURNEY Ours is an invitation to a journey through the flavours and tastes of Lombardy, to get to know our region starting from a food and wine experience that will not disappoint you. Year after year, Lombard wines have established themselves at the top of the national and international wine scene, with 5 DOCG, 23 DOC and 15 IGT wines. This success is due to our producers commitment in the vineyards and cellars, the constant search for quality, the attention paid to product image, promotion carried out by consortiums in collaboration with institutions and the ability to innovate while respecting tradition and the land. We would like to offer you a booklet that introduces the restaurants in Lombardy adhering to the Lombard Wine List. This idea is promoted by Ascovilo and supported by the Region of Lombardy and designed to spread knowledge of our food and wine heritage within regional borders. In these restaurants you will find a heterogeneous range covering all the wine-making areas in Lombardy, from the historic and multi-awarded areas in Franciacorta, to Valtellina, Oltrepò Pavese, the budding Mantua areas, Brianza Lecchese and Bergamo. Our chefs have used all their skill and creativity in pairing wines with our typical products and best local dishes. The wine list will be printed in both Italian and English and is aimed at that ever-growing number of gastro-travellers who, distancing themselves from an uncritical and bland consumption, are stimulated by the search for variety and the rich range of agricultural products that Lombardy has to offer.

3 THE LANDS OF WINE Valtellina In this alpine area of Lombardy, crossed by the river Adda, vines are cultivated on terraces protected by stone walls that spread through the middle and lower valley. The typical local grape variety is the particular and difficult Nebbiolo which here is called Chiavennasca. There are 4 names: Valtellina Superior (DOCG), Sforzato di Valtellina (DOCG), Rosso di Valtellina (DOC), and Terrazze Retiche di Sondrio (IGT). The Valtellina Superior DOCG is aged at least 24 months, 12 of which in oak barrels, it may be found in sub-zones such as Sassella to the west of Sondrio, where grapes are grown in a sunny and impervious area, which includes the sanctuary of Sassella, Grumello for the area located northeast of Sondrio that identifies with the castle of the same name, Inferno, the smallest of the sub-areas, characterized by rugged terraces where temperatures are very high in the summer, and then Valgella the largest of the sub-areas where a particularly soft superior is produced, and lastly Maroggia, which is produced in limited quantities. The Sforzato di Valtellina is the first Italian dry dessert wine that can boast the DOCG; it is produced by placing the Nebbiolo grapes to dry on racks. The drying process takes on average more than 3 months and when it is finished it is time to proceed with pressing the grapes and the wine will then be aged for 24 months in barrels and in bottles. Valcalepio The production area includes the hills that run from Lake Como to Lake Iseo in the province of Bergamo. The names are Valcalepio Rosso DOC, Valcalepio Bianco DOC and Valcalepio Moscato DOC Passito. Valcalepio Rosso is made from Cabernet Sauvignon and Merlot processed separately (pure), then aged for 12 months, at least 6 of which in oak barrels. The Valcalepio Bianco is obtained from Pinot Blanc and Chardonnay grapes that are crushed using the gentle pressing method, the wine is bottled young to preserve a subtle aroma. Valcalepio Passito is one of the few Passito to be obtained from an aromatic red grape. It is marketed from May of the second year following harvest. In addition to dry pastries it also perfectly accompanies cheeses such as Gorgonzola. Moscato di Scanzo Moscato di Scanzo is a DOCG wine obtained from late harvest native grown grapes of ancient tradition grown in a very specific and limited area such as that of the municipality of Scanzorosciate in the province of Bergamo. These grapes that grow in steep rows, are dried on trellises, while the wine can only be bottled for sale after two years. This is a meditation wine, spiced with the flavor of plum, berries and sage and with a bitter aftertaste. The Moscato di Scanzo does not like wood: that is why after pressing it is almost always kept in neutral wine vats.

4 LE THE TERRE LANDS LOMBARDIA DEL OF VINO WINE Franciacorta The name of this moraine amphitheater in the province of Brescia comes from free courts which in the Middle Ages were the Cluniac free courts exempted from the payment of trade tariffs, where vines have certainly been cultivated since then. Today this area produces the only Italian sparkling wine, Franciacorta DOCG which, like Champagne, is identified with a specific territory and a unique and distinctive method of production. The grapes used for production are Chardonnay, Pinot Blanc and Pinot Noir vinified in white. The more typical is Franciacorta Satèn, but also, Vintage Reserve for white wines and Rosé when the presence of Pinot Noir renders the color pink. Recently the DOC Curtefranca has been established for red and white wines that do not undergo the second fermentation. Botticino Botticino is a very small DOC (only 45 protected hectares recorded in the DOC vineyards Register) in the immediate vicinity of Brescia, which gets its name from the village of Botticino; here in the perimeter of the few towns on the slopes of the Prealpi (alpine foothills) are cultivated vines that will give life to a precise and hidden blend of this medium-aged red wine for savory foods. 30% of non native Barbera mixed with local Marzemino (20%), that gives it its color and uniqueness, to a minimum percentage of mild Schiava (Schiava Gentile) (10%), and then with Sangiovese (10%). When aged in oak barrels for at least two years the Botticino may bear the words Reserve. Valtenesi - Garda Classico Wines with the name Garda Classico DOC are produced on the moraine hills close to Lake Garda, born from an accumulation of materials from the mountains due to erosion caused by glaciers, but also in marshy areas very rich in organic matter located in areas once occupied by the lake. The moderated microclimate of this area favors the cultivation of the vine. The grape that characterizes this area is the Groppello. The sub-denominations are Garda Classico Chiaretto, Garda Classico Rosso, Garda Classico Bianco, Garda Classico Rosso Superiore, Garda Classico Groppello, Garda Classico Groppello Riserva and San Martino della Battaglia. Garda Classico Chiaretto is an enological exclusive, a rosé that comes to the table as early as the February following harvest, which starting from February 14, 2012 will be called Valtenesi Chiaretto. Born from various red grapes including most certainly the local Groppello, as well as Marzemino and Barbera. The skins of these grapes are kept in contact with the must for a short and limited period of time in order to obtain a delicate pink wine with a flowers and strawberries bouquet. Another specialty of this area is the Garda Classico Groppello, produced from this homonymous and typical grape that is cultivated on the hills of Garda Lake, a delicate ready to drink red wine with a spicy and fruity aftertaste; the Reserve, a more full-bodied wine, but with a soft tannins, is obtained after aging for two years. The Garda Classico Rosso Superiore wine is obtained through the vinification of Groppello along with other non-local grape varieties such as Barbera and Sangiovese, and aged for at least one year. The Garda Classico Bianco wine is excellent with lake fish, it is produced with Italian Riesling and Rhine Riesling, as well as with Garganega, Pinot Blanc, Pinot Gris, Cortese and Tocai grapes.

5 THE LANDS OF WINE Lugana The clay soils of the plains at the foot of the moraine hills that rise from Lake Garda is the location preferred by the Turbiana or Trebbiano grapes of Lugana. In this area, this particular variety enjoys a scarce fluctuation of temperature between day and night and can therefore develop its distinctive fragrant aroma. The DOC Lugana stands out as Lugana, a young white wine of a straw yellow color with greenish reflections, floral aromas with hints of almonds, Lugana Superiore undergoes an aging period of at least one year after harvest, with gold reflections and a fully developed aroma of ripe apples and mandarin combined with those of hazelnuts or spices supported, however, by an acidity that gives freshness to the glass. Lugana Riserva, which was introduced recently, is an evolution of the Lugana Superiore and is aged at least 24 months, 6 of which in bottles and it is a more complex white wine with a warmer minerality. The Late Harvest Lugana is not a true passito but a fairly new wine for this denomination, obtained from grapes that are left on the plant until late October/early November and ripen late. The Lugana Spumante version, despite the small numbers of bottles produced, represents traditional wine making for this area and is produced both in the autoclave with the Charmat method, and using the classical method, i.e. by the second fermentation in bottles. Garda Colli Mantovani In the province of Mantua, the cultivation of the vine goes back to the time of Roman settlements and has therefore ancient traditions. Today in just a handful of municipalities on the morainic hills near the largest lake in Italy, the DOC Garda Colli Mantovani includes the production of red, rosé and white wines that tend to be light and lively and are to be drunk young. Specifically, the Garda Colli Mantovani Red and Rosé are produced from a blend of Merlot, Rondinella and Cabernet, which in turn are vinified in red or pink. The Garda Colli Mantovani White wine contains Garganega, Trebbiano and Chardonnay; this is a wine to be drunk young and traditionally accompanies the frog cake which is typical in this area. However, when denomination wine is made up primarily of a single grape it will come under Colli Mantovani Merlot or Colli Mantovani Cabernet for reds and Colli Mantovani Chardonnay or Pinot Blanc or Pinot Grigio or Sauvignon for the whites. The Garda Colli Mantovani rosé wine may also contain the words Chiaretto, fresh and slightly bitter wine. The Garda Colli Mantovani Merlot can be aged up to two years, like the Garda Colli Mantovani Cabernet, in this case, both bear the description of Reserve, that identifies more complex and structured wines suitable to accompany more elaborate dishes.

6 LE THE TERRE LANDS LOMBARDIA DEL OF VINO WINE Montenetto - Capriano del Colle The Capriano del Colle DOC is produced on the hills of the towns of Capriano del Colle and Poncarale, in a very small and characteristic area (the DOC is only 100 acres) south of the city of Brescia. Three types of wine are produced: Red, Red Reserve and White. The Red is essentially composed of Sangiovese, Marzemino and Barbera, the term Reserve is for the wines that are, however, left to age for two to five years in oak barrels. The White, however, is made from Trebbiano grapes, referred to here as Trebbiano Veronese or Trebbiano di Lugana; it is a wine with delicate floral fragrance suitable for fish and white meats and is also found in the refreshing and pleasant sparkling version. Lambrusco Mantovano Lambrusco DOC of Mantua, named after the grape with which it is produced, is grown in two distinct areas of the Lower East Valley, one between the Oglio river and the Po river, the other in the Oltrepò of Mantua. The grapes used are typical of these areas: Lambrusco Viadanese (locally called Groppello Ruberti), Lambrusco Maestri (locally called Groppello Maestri), Lambrusco Marani and at least 85% Lambrusco Salamino to which can be added Lambrusco di Sorbara, Lambrusco Grasparossa, Ancellotta and Fortana. It is available both as a red and rosé, it is a natural sparkling wine obtained using the secondary fermentation method, i.e. by adding sugar and yeast to the autoclave or bottle, after which it develops a froth that quickly dies naturally. The Lambrusco of Mantua is a delicate wine, fruity and vinous, suitable for accompanying dishes that are simple and not too structured, that must be the reason why traditionally a dash of Lambrusco of Mantua is added to bowls of noodles or other pasta in broth. San Colombano al Lambro The San Colombano DOC, is considered the only wine in Milan and is produced in a very special area, a hill which is in fact an isolated highland in the middle of the Po Valley south of Milan, in the province of Milan, now also in the provinces of Lodi and Pavia. The subsoil of this hill is rich in minerals and carbon and sulfur dioxide, in fact, in this area there are springs of healing thermal waters. It is understood that the unique features of this rich and fertile soil and the exposure of the hill make it an ideal environment for grape growing. Red grapes such as Croatina, Barbera and Uva Rara, along with Cabernet Sauvignon and Cabernet Franc are traditionally cultivated on the hill. The traditional white grape is the Verdea, a white grape variety that keeps well up until it dries up, used for the IGT in this area called Collina del Milanese. The San Colombano DOC is, therefore, only a red wine, which comes he careful blend of Croatina, Barbera and Uva Rara together with a minimum percentage of other authorized grapes. A red wine that can be drunk young, flat or in the traditional sparkling version, but also aged a few years, where it expresses its aristocratic organoleptic characteristics.

THE LANDS OF WINE Oltrepo Pavese Along the hills of the province of Pavia in an territory formerly suited to viticulture (quoted ever since Pliny and Strabo), with a fairly dry climate in winter and

7 THE LANDS OF WINE Oltrepo Pavese Along the hills of the province of Pavia in an territory formerly suited to viticulture (quoted ever since Pliny and Strabo), with a fairly dry climate in winter and breezy in summer, it produces red wines, rosé, white and sparkling wines in the Classic Method which, because of their long tradition, are now a staple of Italian wines, with widespread recognition abroad. The numbers are really rough and ready, considering the 15,000 hectares of vineyards in this area, of which one quarter is Pinot Noir. The hills here do not rise above 300 meters above sea level and enjoy a mild and favorable climate. The red wines of the DOC Oltrepò Pavese (which are 8 particularly characteristic of this area), famous for their extreme drinkability and immediate and unquestionable pleasantness, must include Bonarda, obtained with the typical Croatina, a late ripening grape which produces a more popular wine, in its lively or sparkling version as in the flat version, to accompany dishes typical of this area such as the boiled meats, stuffed pig s trotters or cassoeula, but also the cold cuts produced in these parts such as the famous Salame di Varzi; therefore the Oltrepò Pavese Buttafuoco DOC a wine containing Croatina and especially Barbera, full-bodied and rich, and also Oltrepò Pavese Sangue di Giuda DOC, always containing Bonarda and Croatina and also Uva Rara, a drink with red violet reflections, naturally sparkling and slightly sweet. In the hilly area near the town of Casteggio the Casteggio DOC is produced containing Barbera, Croatina and Uva Rara, which can also be found in the more substantial and complex Reserve version, suitable for plates of the same type. Moreover, for several years, that is since 2007, Oltrepò Pavese has been recognized as DOCG for a truly worthy product worth mentioning such as Metodo Classico Oltrepò Pavese Pinot nero VSQPRD. The wine is processed by second fermentation in bottles by adding sugar and yeast, which thus becomes naturally effervescent. Pinot Noir, a grape which in Oltrepò Pavese finds particularly favorable climatic conditions for its fructification, can also produce a sparkling rosé and in this case is called Cruasé, a union between Cru and Rosé, but it also recalls and re-enacts the ancient name of the wine/ grapes of these parts at that time called and known as Cruà. This wine is part of a general trend to rediscover the rosé that we have been assisting lately, knowing how to celebrate a local tradition by using a rigorous production process. The sparkling wine tradition of the Oltrepò Pavese dates back to 1872 when, thanks to Domenico Mazza di Codevilla, the first Classic Method produced from pinot noir grapes was born and called Champagne Oltrepò. Even then, the base was represented by wine made from Pinot Noir grapes. Since that time other manufacturers began to experiment the sparkling process up to today with the most coveted DOCG. Some white wines area also produced in the Oltrepò Pavese, including Pinot Noir vinified in white. The grapes used are Pinot Noir, of course, but also Malvasia, Cortese, Pinot Grigio, Moscato, Chardonnay, Rhine and Italic Riesling and Sauvignon. This beautiful area of rolling hills, moreover, also sees the production of a sweet Moscato liqueur and a dry Moscato liqueur, made from Moscato and Malvasia di Candia grapes. Rosé wines can be produced with both the Pinot Noir and a blend of Barbera, Croatina and Uva Rara that are vinified in rosé. There is only the embarrassment of choice. Text by ASPI - Associazione della Sommellerie Professionale Italiana -

8 LE LE SPARKLING TERRE LOMBARDIA WINES DEL DEL OF LOMBARDY VINO

10 LE LE WHITE TERRE LOMBARDIA WINES DEL DEL VINO

12 LE LE RED TERRE WINES LOMBARDIA DEL DEL VINO

14 LE LE SWEET TERRE WINES LOMBARDIA DEL AND DEL SPIRITS VINO

16 LE LE CHEESE TERRE LOMBARDIA DEL DEL VINO Grana Padano According to a historical convention in 1135, in the abbey of Chiaravalle, the grana cheese of the Po Valley was born as a method for preserving milk that was not drunk during the day. After aging, the Grana Padano cheese is examined with the traditional control instruments - the hammer, the needle and the probe - and, for any further investigation, by splitting. If all the tests are passed, it receives the fire brand which guarantees the healthy, true and marketable quality of Grana Padano cheese. The brand must also be reproduced on all packs of grated and portioned cheese, as a guarantee to the consumer that the cheese it contains can legitimately bear the Grana Padano PDO brand. Provolone Valpadana PDO Provolone was born during the second half of the nineteenth century through the successful union between spun paste cheeses from the south of Italy, and the vocation of the Po Valley for dairy products. A fully original cheese, distinguishable from other spun paste cheeses for its large shape and its ability to dry out for a long time without becoming a grating cheese. There are two types of Provolone: Provolone Valpadana mild, with a delicate flavor and Provolone Valpadana spicy, with a stronger flavor. Quartirolo lombardo PDO We are in the tenth century: the cattle, after their stay in the summer mountain pastures, return to the plains to prepare for their return to the stables for the winter. In these last flashes of summer, the cows are usually given to eat a fresh grass that is born after the third cutting called quartirolo. And it is this fresh grass, before the arrival of the cold winter, which characterizes the Quartirolo Lombardo cheese, from which it also gets its name: it is the aroma that this particular grass gives the cheese that makes it so unique and distinctive. The tradition has remained intact over the centuries: the Lombard lands have been able to preserve and pass on, over time, this secret, the link between nature and the craftsmanship of farmers, with the flavors and rhythms of the land, to bring to this day a cheese that was already appreciated by our ancestors. Salva Cremasco PDO The origins lie with the patient, and limited domestic production of furmac soc, the peasant s wise ability, and the result of a no waste economy that should continue to be considered and imitated today. Numerous historical artifacts have been found dating back from the tenth century that testify an intense milk processing activity. Salva Cremasco is a soft table cheese of raw paste with washed rind, made exclusively with full cream cow s milk. The taste of the paste is aromatic and intense and becomes more pronounced as it seasons. Taleggio PDO Taleggio is a very ancient, pre-tenth century cheese. Documents dating back to 1200 refer to its use in commerce and trade, along with other cheeses. The area of origin is the Val Taleggio, in the province of Bergamo, hence the name of the cheese. Since the valley people needed to store any milk in excess of their direct needs, they began to produce a cheese that, once aged in caves or valley huts, could be exchanged for other products or sold. With the increased consumption of Taleggio, the production gradually expanded to the Po Valley, where many cheese factories began to operate, mainly small and medium size, which were able to balance traditional production technology - which remained substantially the same - with the technological innovations that came about in almost a thousand years of history.

18 ACONSORZIO VINI MANTOV NI VIRGILIO 70 a.c. PARTNER

Scuola del Vino. The Italian Wine School. Vancouver, Canada

Scuola del Vino. The Italian Wine School. Vancouver, Canada Scuola del Vino The Italian Wine School Vancouver, Canada There is no one-way with Italian wine. Italy is deep and highly diversified and in it's modern wine infancy. Italy is Canada s leading imported