Our Business. Many of our labels have received and continue to receive awards and ratings by very reputable wine connoisseurs worldwide.

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Philippa Edwina Robbins
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1 Our Business The Vision Sharing a true Italian wine experience Our passion and pride for wine is to share a true Italian wine experience. Our dedication towards our labels comes from one of the best winemakers in Italy, renowned for his guaranteed quality of wines. Castello di Bossi, Renieri di Montalcino & Terre di Talamo, the wineries of Marco Bacci are located in the finest wine-growing regions in Italy, blessed with rich fossil soils and ideal climatic conditions for all his vineyards. Ayden Wines is a specialist wine importer and distributor of world class Tuscan wines. Andrew Johnson, our founder, is the family representative and sole distributor for the award winning wineries of Marco Bacci. Many of our labels have received and continue to receive awards and ratings by very reputable wine connoisseurs worldwide. Our company prides itself on providing exceptional Italian wines for every occasion. Our wines are served at many fine dining establishments and we work closely with such establishments to share "a true Italian experience' with their patrons. We also serve discerning private individuals and private collectors with the finest Italian wines to imbibe at their pleasure as well as for investment.

2 Bossi Chianti DOCG CASTELLO DI BOSSI Vintage. 2008/2009 Vintage Varieties. 100% Sangiovese Fermentation temperature: C Harvest period: September Maceration: 07 days Maturation: 06 months steel / 06 months barrel ph: 3,30 Acidity: 5,7 g/l Residual sugar: 0.03 g/l Dry extract: 27 g/l Alcohol level: 13,5 % New Wine Released 2011 Tasting notes : A very deep ruby color, followed on the nose by qualities classic to Chianti: well-ripened wild red berry fruit predominates, enriched by subtle nuances of earth and toasty oak. Intense complexity and elegant tannins support a powerful progression, while a crisp-edged, leisurely finish completes an eminently delicious wine.

3 Bosso IGT Toscana CASTELLO DI BOSSI Vintage / 2009 Vintage Varieties. 100% Sangiovese Fermentation temperature: C Harvest period: September Maceration: 12 days Maturation: 06 months steel ph: 3,20 Acidity: 6,00 g/l Residual sugar: 1,2 g/l Dry extract: 29,03 g/l Alcohol level: 13.5 % New Wine Released 2010 Tasting notes : Rich ruby-red appearance. Classic Sangiovese characteristics on the nose, with fresh fruit fragrances melding with minerals notes. The palate exhibits a full bodied structure with an impressive depth. Very long and fresh finish.

4 Chianti Classico DOCG CASTELLO DI BOSSI Vintage: 2007 Vintage Varieties. 100% Sangiovese Fermentation temperature: C Harvest period: October Maceration: 14 days Maturation: 12 months in Barrique ph: 3,1 Acidity: 5,9 g/l Residual sugar: 1 g/l Dry extract: 31 g/l Alcohol level: 13,5 % Tasting notes : The wine shows a deep, luminous ruby. On the nose, sweet, toasty notes of oak enhance the fruit, with marked nuances of ripe cherry refined by elegant scents of violets. On entry, the wine immediately demonstrates its superb, full-structured character, with a harmonious, judicious balance between tannins and alcohol. An intensely savory finish. JAMESSUCKLING.COM Vintage : points 90+ pts 93+ pts 90+ pts

5 Chianti Classico Riserva DOCG CASTELLO DI BOSSI Vintage: 2006 Vintage Varieties. 100% Sangiovese Fermentation temperature: C Harvest period: September -October Maceration: 20 days Maturation: 18 months in Barrique ph: 3,2 Acidity: 6,1 g/l Residual sugar: 1,1 g/l Dry extract: 31,5 g/l Alcohol level: 13,5 % Tasting notes : A rich, luminous ruby red. Appealing, crisp notes of menthol emerge on the nose, blending beautifully with more developed aromas reminiscent of cinchona and tamarind. The wine enters smooth and almost creamy, massive and full, but not in the least aggressive. Tannins are well integrated with the alcohol, and a seductive, tasty finish lingers quite long points Wines of the Year 2009/10 93 points 93 points points

6 Girolamo IGT Toscana CASTELLO DI BOSSI Super Tuscan Vintage Vintage Varieties. 100% Merlot Fermentation temperature: C Harvest period: September -October Maceration: 28 days Maturation: 24 months in Barrique ph: 3,2 Acidity: 6 g/l Residual sugar: 1,3 g/l Dry extract: 32 g/l Alcohol level: 14 % Tasting notes : Rich ruby red, lightly flecked with purple. Superb nose, with lovely ripe fruit in full evidence, rich raspberry preserve to the fore. Excellent progression on the palate, with flavors that seem to grow exponentially; exceptionally well-textured, with a silky denseness. The fruit-laced finish nicely mirrors its nose Points points 90 points 93 points 93 points 4 Grape Bunches Wines with great prestige

7 Corbaia IGT Toscana CASTELLO DI BOSSI Super Tuscan Vintage: 2006 Vintage Varieties. 70% Sangiovese; 30% Cabernet Sauvignon Fermentation temperature: C Harvest period: September -October Maceration: 26 days Maturation: 24 months in Barrique ph: 3,2 Acidity: 6,3 g/l Residual sugar: 1 g/l Dry extract: 32 g/l Alcohol level: 14 % Tasting notes : A deep ruby red, with slight garnet highlights in the background. On the nose, a vein of fruit preserve melds well with more developed characteristics, such as elegant, delicate nuances of tobacco and coffee. The attack is solid and powerful, bolstered by a decisive suite of finely-woven tannins well-integrated into the structure. Very appealing, lengthy finish points 2004/ points 2004/ points Wine & Spirits 2008 Years Best Tuscan Reds 94 points 91 points

8 Vin San Laurentino CASTELLO DI BOSSI Vintage: 1999 / 2000 / 2001 / 2002 Vintage Varieties. 50% Sangiovese, 50% Malvasia Harvest period: August Dry up: 05 months Press period: February Residual Sugar: 480 g/l Maturation: 09 years in 25l cask Alcohol level: 11% Tasting notes: The 1999 Vin San Laurentino is a sweet wine. The fruit is dried for 5 months, and the wine is aged for eight years in small barrels. This gorgeous, creamy-textured wine shows superb depth and richness with remarkable complexity, yet remains light on its feet. Toffee, caramel, burnt sugar, dried fruits and mint are just some of the aromas and flavors that emerge from this seductive gem of a wine. Vin San Laurentino 2001 / points Vin San Laurentino points Vin San Laurentino points 92 points

9 Invetro IGT Toscana RENIERI DI MONTALCINO Vintage: 2009 Vintage Varieties. 50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot Fermentation temperature: C. Harvest period: September. Maceration: 14 days Maturation: 03 months in Barrique, ph: 3.19 Acidity: 5,70 g/l Residual sugar: 1,0 g/l Dry extract: 29,00 g/l Alcohol level: 13% Tasting notes : Superbly rich ruby-red appearance. Very complex on the nose, with crisp fruit fragrances melding beautifully with earthy notes. The palate exhibits a solid structure with impressive depth, and a judicious equilibrium between alcoholic warmth and tannic weave. Very long tasty finish. Invetro points Invetro points

10 Rosso di Montalcino DOC RENIERI DI MONTALCINO Vintage: 2008 Vintage Varieties. 100% Sangiovese Fermentation temperature: 29-31C Harvest period: September / October Maceration: 18 days Maturation: 18 months in Barrique ph: 3,2 g/l Acidity: 6,0 g/l Residual sugar: 1,2 g/l Dry extract: 31,15 g/l Alcohol level: 13,5% Tasting notes : A very deep ruby introduces our Rosso di Montalcino, followed on the nose by qualities classic to Montalcino: well-ripened wild red berry fruit predominates enriched by subtle nuances of earth and toasty oak. Dense-packed but elegant tannins support a powerful progression, while a crisp-edged, leisurely finish completes an eminently delicious wine. Rosso di Montalcino points Rosso di Montalcino points 4 Grape Bunches Wines with great prestige

11 Re di Renieri I.G.T Toscana RENIERI DI MONTALCINO Super Tuscan Vintage: 2004 Vintage Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot Fermentation temperature: 29-31C Harvest period: September / October Maceration: 22 days Maturation: 15 months in Barrique ph: 3,2 g/l Acidity: 6,3 g/l Residual sugar: 1,2 g/l Dry extract: 32 g/l Alcohol level: 13,5% Tasting notes : Re di Renieri presents a purple-edged ruby red, so deep that it stains the glass. It releases aromas of blueberry, tanned leather, and nutmeg, then opens deep and concentrated on the palate, concluding with a velvet-smooth finish. Wines of the Year 2009/10 Gold Medal Wine & Spirits 2008 Years Best Tuscan Reds 93 points 92 points 92 points

12 Regina di Renieri I.G.T. Toscana RENIERI DI MONTALCINO Super Tuscan Vintage: 2006 Vintage Varieties: 100% Syrah Fermentation temperature: 29-31C Harvest period: September / October Maceration: 26 days Maturation: 18 months in Barrique ph: 3,3 g/l Acidity: 6,1 g/l Residual sugar: 1,2 g/l Dry extract: 32,3 g/l Alcohol level: 13,5% Tasting notes : A deep red, veined with an almost eggplant-dark purple, greets the eye. The nose releases a wide range of rich fragrances, both spicy and floral, with subtle notes of fruit. The palate exhibits appreciable power but judicious balance as well, crowned with a lengthy finish. Wines of the Year 92 points 93 points

13 Mega I.G.T. Toscana TENUTA DI RENIERI Super Tuscan Vintage: 2007 Vintage Varieties. 70% Cabernet Sauvignon, 30% Sangiovese Fermentation temperature: C Harvest period: September -October Maceration: 26 days Maturation: 24 months in Barrique ph: 3,2 Acidity: 6,3 g/l Residual sugar: 1 g/l Dry extract: 32 g/l Alcohol level: 14 % New Wine Released 2011 Tasting notes : Brilliant ruby red-with nuances of violet ; Mega is an elegant Super Tuscan. Concentrated and full-bodied; Intense fruit of black cherries & plums and a hint of fresh basil; with excellent structure and complexity in character; it provides a perfect balanced of acidity and soft tannins to grace your palate with a long persistent finish.

14 Brunello di Montalcino DOCG RENIERI DI MONTALCINO Vintage: 2004 Vintage Varieties. 100% Sangiovese Fermentation temperature: 29 C Harvest period: October Maceration: 32 days Maturation: 24 month in Barrique + 24 months in 30Hl cask ph: 3,27 Acidity: 6,2 g/l Residual sugar: 1,2 g/l Dry extract: 33,2 g/l Alcohol level: 14 % Tasting notes : A deep, intense ruby red introduces an impressively complex, multi-layered nose characterized by dark red berry fruit, vanilla, and abundant notes of pungent pencil lead and tobacco leaf. The wine shows considerable power on the palate, held nicely in check by supple tannins. The finish is notable not only for its elegant balance but for its length as well, lingering on the taster s palate for many minutes. JAMESSUCKLING.COM Vintage : points Wines of the Year 2009/10 Gold Medal 90 points

15 Piano Piano IGT Rosato Toscana TERRE DI TALAMO Vintage :2008 Grape Varieties: 50%Sangiovese, 50%Cabernet Sauvignon Harvest period: September-October Ph: 3.2 Acidity: 6,2 g/l Residual sugar: 1.3 g/l Dry extract: 30 g/l Alcohol level: 13.5% Tasting notes : Piano Piano exhibits a rosé-bright red hue, then opens up to an almost-explosive wealth of aromas on the nose. An appealing complexity also marks the palate, which exhibits a notably firm structure. The finish is leisurely and especially full-flavored. The name Piano, Piano (slowly, slowly) refers to the technique of extracting the color with the slow and gentle dripping of the free-run juice. 88 pts 86 points

Tempo Morellino di Scansano DOCG TERRE DI TALAMO Vintage: 2007 Vintage Varieties: 85% Sangiovese, 10% Alicante, 5% Cabernet Sauvignon. Fermentation temperature: 29-31 C. Harvest period: September.

16 Tempo Morellino di Scansano DOCG TERRE DI TALAMO Vintage: 2007 Vintage Varieties: 85% Sangiovese, 10% Alicante, 5% Cabernet Sauvignon. Fermentation temperature: C. Harvest period: September. Maceration: 14 days Maturation: 03 months in Barrique ph: 3.18 Acidity: 5,92 g/l Residual sugar: 1,3 g/l Dry extract: 29,05 g/l Alcohol level: 13,5% Tasting notes : Superbly rich ruby-red appearance. Supple, medium-bodied and fragrant, Classic Maremma red characteristics on the nose, with crisp fruit fragrances melding beautifully with fruity aromas of cherry and plum on the nose melding beautifully with earthy notes of Mediterranean herbs. The palate exhibits a solid structure with impressive depth, and a judicious equilibrium between alcoholic warmth and tannic weave. Very long tasty finish. Tempo points Awarded Number #1 position at the final selection among 53 Top Morellinos Wines of the Year 2009 Bonze Medal 86 points

17 Tempo Riserva Morellino di Scansano DOCG TERRE DI TALAMO Vintage: 2006 Vintage Varieties: 85%Sangiovese, 10% Alicante, 5% Cabernet.S Fermentation temperature: C. Harvest period: September. Maceration: 18 days Maturation: 04 months in Barrique ph: 3.28 Acidity: 6,22 g/l Residual sugar: 1,2 g/l Dry extract: 29,67 g/l Alcohol level: 14% 92 points Tasting notes : The wine shows a deep, luminous ruby. On the nose, sweet, with marked nuances of ripe cherry refined by elegant scents of violets. On entry, the wine immediately demonstrates its superb, full-structured character, with a harmonious, judicious balance between tannins and alcohol. An intensely savory finish.

18 PerCecco I.G.T Toscana TERRE DI TALAMO Super Tuscan Vintage Vintage Varieties. 100% Petit Verdot Harvest period: End of September/October. Fermentation Temperature: c Maceration: 21 days Ageing: 24 months in Barrique + Bottle Ageing: 12 months ph: 3.4 Acidity: 6,82 g/l Residual Sugar: 0g/l Dry Extract: 35,5g/l Alcohol level: 14.5% JAMESSUCKLING.COM Vintage : points New Wine Released 2011 Tasting notes: Intense red in appearance with purple nuance. Its bouquet sweet, a vinous fragrance of blackberries and red cherries. The palate is rich yet soft with elegant spices and a hint of molasses. A full bodied wine with firm tannins, is beautifully balanced with great length and flavor on a sustained finish. An excellent example of this verital.

19 Ser Ciccio Passito IGT Toscana TERRE DI TALAMO Vintage: 2008 Vintage Varieties: 100 % Alicante Bouschet Number of bottles: 5000 bottles Size of vineyard(s) 1.5 Ha Method of planting : Cordone Speronato Time of harvest : October Alcohol level: 13% Vinification Info:50% Grapes are harvested and are placed to dry in a penthouse and the other 50% is left to dry on the vines for 3 months prior to pressing. Fermentation in Allier Oak barrel of 50 lt. at a temperature of C. The fermentation starts and happens slowly. After 40 or 50 days the fermentation stops naturally and leaves some residual sugar that gives to the wine a unique taste. New Dessert Wine Released 2010 Tasting notes: A fascinating Red inky color. Aromas of elderflower, sun-dried tomato, liquorices, white chocolate, mint and spices. Flavors on the palate are perfectly balanced with the nose.

20 Vento I.G.T Bianco Toscana TERRE DI TALAMO Vintage : 2010 Vintage Varieties:100% Vermentino Harvest period: September. Alcoholic Fermentation: 10% in Barrique / 90% in Steel Vat Bottle-ageing: 03 months Residual Sugar: 0g/l Total acidity: 5.5 g/l ph: 3.29 Alcohol level: 14.0% Tasting notes : A gold straw-yellow in appearance, Vento delivers a stunning array of complex, emphatic aromas. It shows superb structure, with exemplary balance between alcohol and crisp acidity, and finishes with a rising crescendo of lingering flavors. As a result of the hot and sunny climate, Vento offers a round, medium body that is well balanced by the crisp and mineral aromas typical of Vermentino. The Mediterranean aromas of the sea and the Maremma s countryside can be found in each glass. Wines of the Year 2009/10 Silver Medal 88 points 86 points

21 Vento Teso I.G.T Bianco Toscana TERRE DI TALAMO Vintage Vintage varieties. 100% Viognier Harvest period: End of August/September. Alcoholic Fermentation: 100% in Steel Vat without skins Bottle-ageing: 03 months Residual Sugar: 0g/l Total acidity: 5.5 g/l ph: 3.34 Alcohol level: 14.0% New Wine Released 2011 Tasting notes: A gold straw-yellow in appearance, this fine wine delivers a stunning array of complex aromas and stone -minerality. A distinctive floral scent of honeysuckle, reminiscent of white peaches on the mid palate with a wide range of citrus fruits and grapefruit. It graces your palate with a crisp and balanced finish with good acidity and a hint of almond.

22 Vento Forte I.G.T Toscana Vandemmia Tardiva TERRE DI TALAMO Vintage Vintage varieties. 100% Vermentino Harvest period: Second Half of September. Alcoholic Fermentation: 100% in new oak Barrique Vat without skins Aging : 12 months in Barrique Bottle-ageing: 06 months Residual Sugar: 0g/l Total acidity: 5.5 g/l ph: 3.29 Alcohol level: 14.0% New Wine Released 2011 Tasting notes: Golden with amber hues, this late harvest wine delivers a structured array of complex fruit, mineral s and aromas of summer vegetables. On the palate, refined and elegant with Intense balance, by the roundness of the oak ageing. The finish is long, caressing the palate with a distinctive flavor of Maremma Rosemary & wild honey.

23 Olio Extra Vergine di Oliva CASTELLO DI BOSSI - RENIERI DI MONTALCINO Vintage Extra Virgin Olive Oil from the vineyards of Marco Bacci is blended from Frantoio, Leccino, and Moraiolo olive varieties to produce the unique taste, similar to the fine wines that the Bacci wineries are known for. As a producer of world class wines, the quality and care of each olive is essential in the production of the Extra Virgin Olive oil; which is among the world's finest. Tasting notes: A vibrant, rich green hue precedes a refreshingly crisp nose with generous fruit alongside more nuanced vegetal aromas, among which artichoke emerges clearly. The palate is supple and elegant, ending in a succulent, nicely piquant finish with excellent length Yearly Harvest Released in Feb/March of the following year The main difference between our olive oil and the olive oil of other makers is that we harvest the olives every day, and press the olives every night. Our olives are pressed, not more than 12 hours from the harvest as this ensures we obtain the best of flavors and taste. Marco Bacci

24 About Andrew Johnson Ayden Wines Having been in the F&B business for over 22 years, I have cultivated a long standing love and passion for wines. When I first tasted a classic Italian red, it inspired me to uncover the secrets of how a little grape could evoke such complexity of texture, aromas, and flavors I experienced. I have since dedicated myself to developing a sound knowledge of wines, travelling to the vineyards in Italy for a first hand personal experience on how grapes are cultivated and harvested, and studying the history and fundamentals of wine-making. In 2009, I was appointed as the direct family representative of the wineries of Marco Bacci. For many of us, the world of wine and wine appreciation may seem intimidating, but it need not be at all. Anyone can begin the journey of learning about wine and how to taste wine at their own pace and in their own style. Some wine lovers get excited and are bubbling with passion in their approach towards the world of fine wine, while others will prefer to pace themselves a step at a time, or just simply enjoying a glass of wine occasionally. Whichever path you choose, it only takes an introduction to get you started, to make you feel comfortable about tasting and assessing, discussing, and appreciating wine. An introduction I would like to share with you. Andrew Johnson Mobile : +(65) (Singapore) +(39) (Italy) aj@aydenwines.com Website

S p a r k l i n g Wines

W i n e List INDEX S p a r k l i n g Wines S a n Felice White Wines Ancherona Chardonnay Vermentino S a n Felice Rosè Wines Rosato S a n Felice Red Wines Bell Aja Bolgheri DOC San Felice Chianti Classico