Tenuta il Sogno Nebbio 2012 Magnum Nebbiolo EURO 24 Tenuta il Sogno Bricco Soria 2012 Barebra EURO 14

VINKJELLER (inkl.22% IVA+frakt) PRODUSENT NAVN ÅRGANG DRUE PRIS VINORY Barbera d Asti Mandragola 2016 Barbera Euro 7 VINORY Monferrato Rosso Superiore 2016 Nebbiolo,Barbera,Cab. Euro 11 Olivero Mario Arneis 2016 Arneis EURO 8 Olivero Mario Barbera d Alba Roddi 2016 Barbera EURO 9 Olivero Mario Barbera d Alba Sup 2015 Nebbiolo EURO 14 Olivero Mario Dolcetto d Alba Buchet 2015 Nebbiolo EURO 9 Olivero Mario Langhe Nebbiolo 2016 Nebbiolo EURO 11 Olivero Mario Barolo 2014 Nebbiolo EURO 21 Franco Mondo Le Rose 2012 Barbera EURO 17 Franco Mondo Moneferatto Rosso 2014 Barbera/Cabernet EURO 9 Franco Mondo Il Salice 2015 Barbera EURO 9 Franco Mondo Barbera dasti 2016 Barbera EURO 7 Franco Mondo Moneferatto Bianco 2015 Cortese/Chardonnay EURO 9 Az.Agr.Ressia Barbera d Alba Sup Vigna Canova 2016 Barbera EURO 11 Az.Agr.Ressia Langhe Nebbiolo Gepu 2015 Nebbiolo EURO 12 Az.Agr.Ressia Barbaresco Canova 2015 Nebbiolo EURO 20 Az.Agr.Ressia Barbaresco Canova Riserva 2013 Nebbiolo EURO 29 La Gironda Nicchie 2014 Barbera EURO 16 La Gironda La Gena 2014 Barbera EURO 10 La Gironda La Lippa 2016 Barbera EURO 8 La Gironda Monferatto Rosso Chiesavecchia 2014 Merlot Nebbilo-Cabernet EURO 14 La Gironda Monferatto Rosso L Aquilone 2017 Chardonnay - Cortese EURO 9 La Gironda Moneferatto Rosso Soul 2013 Nebbiolo EURO 16 La Gironda Brachetto 2017 Nebbiolo EURO 9 La Gironda Moscato 2017 Nebbiolo EURO 9 La Gironda Sparkling 2013 Nebbiolo EURO 15 Diego Conterno Barbera d Alba Ferrione 2016 Barbera EURO 10 Diego Conterno Langhe Nascetta 2016 Nascetta EURO 10 Diego Conterno Barolo Docg 2013 Nebbiolo EURO 24 Diego Conterno Barolo Docg Ginestra 2013 Nebbiolo EURO 31 Tenuta il Sogno Nebbio 2012 Magnum Nebbiolo EURO 24 Tenuta il Sogno Bricco Soria 2012 Barebra EURO 14

VINTAGE 2016 VINEYARD/CRU Single Vineyard Mandragola PLACE Mombercelli/Montegrosso GRAPE 100% Barbera CLASSIFICATION Barbera d Asti DOCG BOTTLES 4313 bottles 200 magnum bottles HIGHT ABOVE SEA-LEVEL 240 m DIRECTION OF THE VINEYARD Northwest AVARAGE AGE OF THE VINES 35 years HARVESTDATE 03.10.2016 FERMENTATION PERIOD 7 days in horizontal vinification tank BOTTLING DATE 05.07.2017 STEELTANK 9 months in temperature controlled steel tank OAK No oak SUGAR CONTENT 3,30 ACIDITY CONTENT 6,10 DRY EXTRACT 27,7 ALCOHOL LEVELS 14,5% COLOR Deep ruby red color AROMA Beautiful scent of fresh red berries with straw of vanilla. TASTE Round and rich mouth feeling with high fruit concentration. SERVING TEMPERATURE 16-18 degrees Celsius CONSUMPTION WINDOW 2018-2022 TASTING NOTES Deep red color. Beautiful scent of fresh red berries with straw of vanilla. Round and rich mouth feeling with high fruit concentration. Well integrated acidity. Round and comfortable wine of very good length. Dry finish. FOOD PARING Good alone, or to light meat dishes, pasta, pizza and dry salted cod/baccala.

RODDI Comune del Barolo LANGHE DOC ARNEIS Arneis is our white native grape dating back to 1500 in the Roero area but its modern winemaking history started in the 70s. I began its production in 2009 as my first experience in the white wine production. The grape s distinctive qualities are brought up in the glass thanks to the prefermentation cold maceration, while a slow fermentation develops its longevity and character. Grape variety 100% uva Arneis. Vineyard location grapes come from a vineyard in Alba Grape harvest mid-september Vinification the hand-picked grapes are collected in small baskets, then gently de-stemmed, crushed and chilled. They are submitted to a 48 hour cold maceration, when the contact between the skins and the must allows it to enhance its aromas, colour and sapidity. At the end of the maceration process the must is separated from the skins and carries out a low temperature fermentation Ageing process Arneis is kept in stainless steel tanks on its fine lees along 5 months from alcoholic fermentation, with no addition of sulphites. It is bottled in spring with the utmost care, so as to preserve its freshness and longevity. The amount of sulphites in a bottle is lower than 90mg/L, well below the legal limit of 200mg/L. Organoleptic properties the color is intense straw yellow with golden highlights. Aromas of pear, yellow peach and grapefruit combine with notes of honey and saffron during the aging process. On the palate it is rich and fruity, sapid (this being the main feature of Arneis), with mineral hints and a long lasting aftertaste. Pairings excellent as an aperitif, it is best served with row seafood and fish starters, vegetables, cheeses and lean meat. Ideal with spring first courses with vegetables and tomato or with main courses based on lean meat and fish, its gastronomic pairings have no limits. Serving temperature between 11º and 13ºC. It can be fully appreciated up to 4-5 years after harvesting Annual bottle production around 4000 bottles Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

RODDI Comune del Barolo BARBERA DALBA DOC Barbera used to be regarded as a humble wine in the North of Italy but today, thanks to cluster thinning and the abolition of chemical fertilizers, it has become a symbol of Piedmont all over the world. The fruity notes and structure stemming from the sandy marls are brought up in the glass. The aging takes place for 6 months in oak barriques and for further 8 months in stainless steel tanks. Grape variety 100% uva Barbera. Vineyard location it is located in località Rivoli in Alba, close to the Rocche di Diano, at an altitude of 250m a.s.l. facing south. The soil is rich in sand and lime, half the vines are 10 years old and the remaining 40 years old Grape harvest between 20th September and 10th October. This variety is very sensitive to the weather conditions, it best suits hot and dry vintages as well as calcareous and well exposed soils. Vinification the hand-picked grapes are collected in small baskets, then gently de-stemmed and crushed. In particularly cold and rainy vintages the volume of the berry increases due to excessive water absorption from the roots, so we drain the excess water. The wine undergoes fermentation and maceration evolving into a structured and balanced product thanks to the delestage technique. After the drawing off malolactic fermentation takes place by means of natural lactic bacteria in the grapes. Ageing process not very rich in tannins, particularly suitable to ageing in wood. Ageing begins in old barriques for 6 months so as to limit the toasted and vanilla notes and emphasize the fruity aromas. It is then moved to stainless steel tanks for other 6-8 months and then bottled with the utmost care. Organoleptic properties deep ruby red, nose brimming with blackberry and hints of spices. Rich and elegant on the palate, its pulpy fruit reminding of the pleasant nose blending with acidity and carrying through to its lingering finish. Pairings perfect with cold cuts, cheeses, rich starters and pasta dishes but also ideal with barbecues Serving temperature excellent up to 7-8- years after harvesting, usually served between 18º and 20ºC. Annual bottle production around 5000 bottles a year Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

RODDI Comune del Barolo BARBERA DALBA DOC SUPERIORE Campii Raudii Campi Raudii is named after a Roman battle (101 AC) whose name has always fascinated me and can easily be referred to an outstanding wine. This long lasting wine comes from a single vineyard in Bricco Rivoli. Its winemaking process requires a slow skin maceration together with a long ageing process in wood and bottle. Its limited production amounts to 3000 bottles a year. Grape variety 100% uva Barbera. Vineyard location the vineyard is located at the top of Bricco Rivoli in Alba, pretty close to the Rocche di Diano. With an elevation of 320m a.s.l. and a calcareous marl soil, the vines were planted in 2001 Grape harvest between 20th September and 5th October, depending on the weather conditions. Every year 3000-3500 kg of Barbera grapes are picked. Vinification the hand-picked grapes are de-stemmed and crushed. In particularly cold and rainy vintages the volume of the berry increases due to excessive water absorption from the roots, so we drain the excess water. Fermentation and maceration start naturally due to the presence of the native yeasts extracted from the vineyard. This natural process lasts two weeks, during which we perform gentle pumping over and delestage Ageing process after malolactic fermentation the wine is racked into 40% old barriques, 30% one year old barriques and 30% two year old barriques, where it remains for 15-18 months before bottling. Organoleptic properties deep ruby red with garnet highlights, the bouquet is intense with blackberry overtones and hints of toasted coffee,tobacco, ink and spices. It starts out in the palate providing a warm and rich feeling and ends with a pleasantly tannic flavor due to the acidity and the ageing in oak barriques. Pairings ideal with barbecues and big red meat dishes or game. Perfect for the savoury pairings with mature hard or soft cheeses and blue cheese thanks to its long finish. Serving temperature between 17º and 19ºC, with a wine cellar age of up to 10 years after harvesting Annual bottle production around 3000 a year, even in the limited 1.5 l magnum edition Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

RODDI Comune del Barolo DOLCETTO DALBA DOC SUPERIORE Buschet The Buschet vineyard is located in Rodello at 500m of altitude, with fresh summer days and warm nights. The south-west exposure and the over 40 year old vines bring the grapes to a complete and gradual maturation. Here the grapes are picked late, when tannins are ready to make a long-living wine. I try to best emphasize the rustic character of this wine in the cellar with a long maceration and a slow aging process in wood. Grape variety 100% uva Dolcetto. Vineyard location the Buschet vineyard is located in Rodello, località Cagnassi at an altitude of 500m a.s.l., facing west and is more than 40 years old. Grape harvest between the 20th and 30th September Vinification the Buschet vineyard grapes, characterized by small berries rich in polyphenols, are hand-picked and collected in baskets. They are then gently de-stemmed and crushed and moved to a stainless steel tank where maceration starts, together with alcoholic fermentation. After a few days manual pigeage and frequent pumping over optimize the extraction that continues until the drawing off of the wine. Ageing process after 10-12 days from the end of alcoholic fermentation the wine is aged in the best old barriques. Despite being a wine usually drunk young, this type of Dolcetto is rich in structure, tannins and acidity, thus requiring a longer aging process in wood. Organoleptic properties intense ruby red, with cherry, almond and ink to the nose. A caressing warm wine with a long aftertaste, its tannins ensuring longevity Pairings A wine suited to all courses, excellent with pasta dishes, meat, medium aged cheeses. You will be surprised by its versatility, so try and find your ideal pairing! Serving temperature between 18º and 20º C, it is pleasantly appreciated up to 10 years after harvesting. Annual bottle production around 2500 a year Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

RODDI Comune del Barolo LANGHE DOC NEBBIOLO One of the most traditional variety of our area, it has been grown since 1200 and widely appreciated for the quality of its wines since 1500. Each of them reflects the characteristics of the hill it originates from. I respect this variety, suitable for the production of full bodied long living wines. Nebbiolo ages 18 months in wood and one year in bottle. I like to call it Barolo s younger brother. Grape variety 100% uva Nebbiolo. Vineyard location it is located in località Rivoli in Alba, just outside the Barolo production area. The vineyard, with an elevation of 300m a.s.l. facing south-west has a marly soil with prevailing sand and loams. The vines were planted in 2001. Grape harvest between 28 September and 15 October, Nebbiolo grapes are the latest to reach maturation, so we take into account the late tannins ripeness levels. Vinification the grapes have to undergo a soft de-stemming and crushing process due to their fragile stems. Maceration and fermentation begin slowly to maintain aromas and colours; fermentation temperatures are lower than the ones used in the red vinification. After 10-11 days, when the sugar has been turned into alcohol, drawing off is followed by malolactic fermentation. Ageing process after fermentation the wine ages for 12 months in old oak barriques to perfectly balance tannins and flavours. Organoleptic properties ruby red with orange highlights, on the nose cherry and violet hints are combined with remarkably fine spicy overtones. On the palate it starts out with a full bodied feeling, while the finish reminds of the red fruit scents and tannins. Pairings Langhe Nebbiolo is often referred to as the Barolo s younger brother due to its rich consistence. Excellent with fairly demanding meat dishes and mature, blue or goat cheeses, thanks to its versatility can easily be served with starters. Serving temperature between 16º and 18ºC, it can be aged in the cellar up to 10 years after harvesting. Annual bottle production between 2500 and 3000. It s also bottled in a limited 1.5l magnum edition Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

RODDI Comune del Barolo BAROLO DOCG Bricco Rocca Bricco Rocca is a 250m hill located among La Morra, Barolo and Castiglion Falletto. The grapes come from a vineyard facing south-east, half of it is 60 years old and the remaining part 15 years old. The soil lies in the outstanding Cru lot of Barolo and La Morra, ensuring its unique qualities. Our work in the vineyard applies the least invasive procedures, with green manure replacing traditional fertilization. This wine requires a long maceration and 24 month ageing in French oak prior bottling. Grape variety 100% uva Nebbiolo. Vineyard location 250m a.s.l. facing south-east. The vines were planted in 1953 (50%) and 2001 (50%). Vinification the grapes are collected in small baskets and then slowly de-stemmed and crushed. Within the following 48 hours fermentation starts naturally without the addiction of selected yeasts. Frequent pumping over and pigeage are carried out together with the maceration of the skins, which takes place at a controlled temperature of 27º-28ºC for about 2 weeks. The maceration process optimizes the extraction of polyphenols and ensures the development of unique aromas typical of the wine coming from this Cru. Ageing 24-28 months in French oak barrels. Ageing starts in 225 l barriques and then in 500-600 l tonneau. A year after release (usually 4 years after harvesting) Barolo Bricco Rocca is bottled with the utmost care and aged in bottle before being sold. Organoleptic properties deep garnet red with orange highlights typical of the Nebbiolo grape variety, on the nose the spicy hints coming from the oak and the vineyard itself are combined with elegant fruity aromas like cherry and rose. On the palate it is full-bodied, with a subtly veined background of oak aromas enhancing the typical violet and marasco cherry. Pairings excellent with red meat dishes, game, roasted meat and braised beef. Ideal with elaborate dishes due to its tannic component that refreshes the mouth. Traditionally served with hard mature cheeses and blue cheeses,you can also dare drink it with dark chocolate. Annual bottle production 2500-3000 a year. It is also bottled in the limited 1.5 l magnum edition Serving temperature and ageing conditions It can be aged in cellar for over 15 years but it can be enjoyed to the fullest 7/8 years after harvesting. It is essential to keep bottles in a horizontal position, in a controlled temperature dark room to ensure its long lasting quality. Ideally served in wide glasses at 16º/18º C. Azienda Olivero Mario Via Fontanassa, 18-12060 RODDI (CN) - ITALIA Tel: +39 (0) 173 615256 - Mob: +39 333 2389773 info@oliveromario.com - www.oliveromario.com

Barbera d Asti Superiore Nizza DOCG Le Rose GRAPE VARIETY: Barbera 100 % ORIGIN: Selection of Barbera grapes coming from our estate vineyards planted in 1987 and 1990 with a South-West by Sud-East exposure in the village of San Marzano Oliveto. WINE-MAKING: This Barbera d Asti is produced from grapes which are subject to a rigorous selection process which begins in the vineyard with the careful and often severe thinning of the bunches. These precious berries are gathered with extreme care and the bunches of grapes are placed gently in small crates to avoid damaging them. After processing, the wine is left to refine for 18 months in small, precious, French oak barrels which enable it to reach a specific maturity thanks to the formation of aromas which enhance its quality. After bottling, the bottles are laid horizontally to rest for a few months before being packaged. CHARACTERISTICS: Bright ruby red color with slight violet hues The intense bouquet with evident hints of spice, dried roses and vanilla presents a full, austere and rich flavour with good tannin but soft. SERVING SUGGESTIONS: It s a suitable companion for structured meat dishes, game, ripened and blue cheeses.. FrancoMondo di Mondo Valerio - Reg. Mariano 33, San Marzano Oliveto (AT) Tel. +39 0141 834096 - Fax +39 0141 829642 E-mail : info@francomondo.net - www.francomondo.net

Monferrato Rosso DOC DI.VINO GRAPE VARIETY : Barbera 70% - Cabernet Sauvignon 30% ORIGIN: Selection of Barbera and Cabernet Sauvignon grapes coming from our estate vineyards planted in 1987 and 1995 with a South-West by Sud exposure in the village of San Marzano Oliveto. WINE-MAKING: After a summer green harvest, the grapes of Cabernet Sauvignon are late harvested and laid to dry on racks for around one month, to obtain the best sugar concentration. After the fermentation and maceration on the skins for about 15 days, to maximize polyphenols (colour) and structure extraction, the cabernet Sauvignon is blended with the barbera and starts the maturation of around six months in oak barrels. After a refining of some months in bottle the wine is ready to drink. CHARACTERISTICS: The dark ruby red colour has violet highlights. On the nose it is intense with a dried fruits and red berry jam bouquet, and a light alcohol inkling. Full-bodied and intense on the palate, with hints of ripe berries, harmonious and slightly sweet. SERVING SUGGESTIONS: Perfect with every type of game, it s a good match for structured meat dishes, ripened and blue cheese. FrancoMondo di Mondo Valerio - Reg. Mariano 33, San Marzano Oliveto (AT) Tel. +39 0141 834096 - Fax +39 0141 829642 E-mail : info@francomondo.net - www.francomondo.net

Barbera d Asti Superiore DOCG Il Salice GRAPE VARIETY: Barbera 100 % ORIGIN: Il Salice is obtained by pressing Barbera d Asti grapes which come from the estate s oldest vineyards, located on the higher part of the South-East face of the hill, the best position for cultivating barbera grapes. WINE-MAKING: The grapes are placed in small crates and taken to the cellar where, after de-stalking and crushing, the skins are left to macerate in the must for a period of between 8 and 10-15 days. The fermentation temperature is around 28-30 degrees centigrade and during this process, the wine is accurately pumped over. After fermentation, the wine is drawn off the vat, left to clear by decanting and then racked off repeatedly. Malolactic fermentation is induced by warming up the cellar. This is a biological process to which the wine is subject to reduce acidity. It is characterised by the transformation of malic acid, which is stronger, into lactic acid, which is weaker (in other words this process conveys smoothness to the taste) The wine is left to mature in wood for about 7-8 months and then refined in bottles for at least 6 months before being released for sale. CHARACTERISTICS: Deep ruby red color with violet hues, its bouquet is vinous, fruity, round, with brushwood scents. At the taste is complex, harmonious, intense and persistent, well-structured SERVING SUGGESTIONS: Service temperature 16-18. Perfect with first dishes with meat sauce, meat dishes and ripened cheeses. FrancoMondo di Mondo Valerio - Reg. Mariano 33, San Marzano Oliveto (AT) Tel. +39 0141 834096 - Fax +39 0141 829642 E-mail : info@francomondo.net - www.francomondo.net

Barbera d Asti DOCG GRAPE VARIETY: Barbera 100 % ORIGIN: Selection of Barbera grapes from South-East by South-West facing vineyards on the estate owned by Azienda Agricola Mondo Franco, planted in the 80th first years, in the Borough of San Marzano Oliveto, typical area for the production of Barbera d Asti WINE-MAKING: Brief maceration of the solid parts (skins and seeds) in the must, lasting approximately 4-5 days, during which the contents of the vat are pumped over for short but frequent periods. The purpose of this wine-making process is to obtain a wine with a fresh, fruity flavour. CHARACTERISTICS: Intensely ruby red in colour ; its bouquet tends to be flowery, evolving to ethereal with moderate ageing; dry, fresh, full and harmonious and slightly sweet on the palate. SERVING SUGGESTIONS: Served at cellar temperature, it is a suitable companion for even the most humble food, such as bread and salame or gorgonzola, but rises perfectly to the occasion when served with soup and pasta, game, grilled meats and hard cheeses. FrancoMondo di Mondo Valerio - Reg. Mariano 33, San Marzano Oliveto (AT) Tel. +39 0141 834096 - Fax +39 0141 829642 E-mail : info@francomondo.net - www.francomondo.net

Monferrato Bianco DOC DI.VINO GRAPE VARIETY : Cortese - Favorita - Chardonnay blended in equal shares ORIGIN: Selection of Cortese, Favorita and Chardonnay grapes from South-West by South facing vineyards planted in 1985 on the Franco Mondo Estate in the borough of San Marzano Oliveto. WINE-MAKING: After a overripening on the vine the grapes are processed to a cold-maceration for a complete aroma extraction. The must start the fermentation in a temperature controlled steel tank ( 12 C ) to enhance the aromatic characters through the stay on the lees CHARACTERISTICS: Light yellow with green highlights. Light wood notes and a fresh fruit inkling at the nose. Sapid and fruity on the palate with complex and elegant vanilla notes SERVING SUGGESTIONS: Perfect companion of shell fish is also good with hors d oeuvres in general, chicken and veal dishes FrancoMondo di Mondo Valerio - Reg. Mariano 33, San Marzano Oliveto (AT) Tel. +39 0141 834096 - Fax +39 0141 829642 E-mail : info@francomondo.net - www.francomondo.net

Designation: Barbera d Alba Superiore DOC Grape: Barbera Vineyard Local municipality: Neive Sub-district: Canova Area: 0,625 ha Yield/ha: 4,000-5,000 kg per ha Planted: 1967 Features: elevation 380 m.a.m.s.l. exposed to the south planting density 4,500 vines/ha training system Guyot Harvest period: first weeks of October, depending on weather and levels of phenolic ripeness. Harvest method: by hand, using slatted crates that allow air to circulate around the fruit. The fruit is transferred to the winery and destemmed and crushed before the end of the following day. Vinification and ageing: grapes of the Barbera variety are lightly pressed before undergoing traditional alcoholic fermentation in steel vats, at a temperature of 30-32 C. By pumping the wine over the caps for 30 minutes, four times a day, we are able to macerate the must for 12 days, after which it is racked to clarify the wine. Once the process of malolactic fermentation is complete, the wine is aged for 24 months in 1000-litre barrels made with French, Allier-oak staves and heads of Slavonian oak. Finally, it is siphoned into steel vats, were it is kept for three months before bottling. Within three months of bottling, it is ready for sale. Tasting notes Colour: vivid, ruby red, with flecks of garnet Bouquet: A rich, complex bouquet with suggestions of blackberry, coriander, rose petals and spice, and just a hint of iodine. In the mouth: A typical Barbera wine, showing good acidity and balance and a seductive, lingering flavour with good tannins. Food pairings: Red meats, game Serve at: 18 C Alcohol by volume: 14 % Dry extract: 35,4 Total acidity: 6,6 Annual production: 4.000 bottles

Designation: Langhe Nebbiolo DOC Grape: Nebbiolo Vineyard Local municipality: Neive Sub-district: Canova Area: 0,30 ha Yield/ha: 4,000-5,000 kg per ha Planted: 2000 Features: elevation 380 m.a.m.s.l. exposed to the south planting density 4,300 vines/ha training system Guyot Harvest period: first days of October, depending on weather and levels of phenolic ripeness. Harvest method: by hand, using slatted crates that allow air to circulate around the fruit. The fruit is transferred to the winery and destemmed and crushed before the end of the following day. Vinification and ageing: grapes of the Nebbiolo variety are lightly pressed before undergoing traditional alcoholic fermentation in temperature-controlled steel vats, at a temperature of 28-30 C. By pumping the wine over the caps for 30 minutes, four times a day, we are able to macerate the must for 6-8 days, after which it is racked to clarify the wine. Once malolactic fermentation has taken place, the wine is aged for 36 months in barrels of Slavonian oak and a further six months in the bottle. Tasting notes Colour: vivid, radiant garnet Bouquet: fresh and full of character, with aromas of spiced, alcohol-steeped fruit and classic mineral undertones. In the mouth: rounded, but full and rich, with refined, elegant tannins and a gentle acidity. Food pairings: Red meats, game Serve at: 18 C Alcohol by volume: 14 % Dry extract: 33 Total acidity: 6 Annual production: 2.000 bottles

Designation: Barbaresco DOCG Grape: Nebbiolo Vineyard Local municipality: Neive Sub-district: Canova Area: 1.3 ha Yield/ha: 4,000-5,000 kg per ha Planted: 1970/1958/1999 Features: elevation 380 m.a.m.s.l. exposure south planting density 4,300 vines/ha training system Guyot Harvest period: first weeks of October, depending on weather and levels of phenolic ripeness. Harvest method: by hand, using slatted crates that allow air to circulate around the fruit. The crates of fruit are stored at a controlled temperature and reduced humidity levels for a few days. Vinification and ageing: grapes of the Nebbiolo variety are lightly crushed before undergoing traditional alcoholic fermentation in steel vats, at a temperature of 30-32 C. By pumping the wine over the caps for 30 minutes, four times a day, we are able to macerate the must for 10-12 days, after which it is racked to clarify the wine. Once the process of malolactic fermentation is complete, the wine is siphoned into botticelle (1,000-litre barrels made with French, Allier-oak staves and heads of Slavonian oak) and 1,500-litre barrels of Slavonian oak, in which it is aged for 26 months. Finally, following a further phase of 1-4 months in steel vats, the wine can be bottled. It will be aged for a further few months in the bottle. Tasting notes Colour: vivid, radiant garnet Bouquet: Full of character, yielding aromas of spiced, brandy-soaked fruit, liquorice root and ginger, with the Barbaresco s classic, dusty, mineral notes making way for a hint of menthol on the finish. In the mouth: Rich, full and rounded, with refined, elegant tannins underpinned by a subtle acidity. Enchanting. Food pairings: Red meats, game Serve at: 18 c Alcohol by volume: 14 % Dry extract: 33,4 Total acidity: 6,4 Annual production: 7.000 bottles

Barbaresco Riserva Canova docg Designation: Barbaresco DOCG Riserva Canova Grape: Nebbiolo Vineyard Local municipality: Neive Sub-district: Canova Area: 0,46 ha Yield/ha: 3,000 kg per ha Planted: 2000/2001 Features: elevation 380 m.a.m.s.l. exposed to the south planting density 4,400 vines/ha training system Guyot Harvest period: first weeks of October, depending on weather and levels of phenolic ripeness. Harvest method: by hand, using slatted crates that allow air to circulate around the fruit. The crates of fruit are stored at controlled temperatures and reduced humidity levels for a few days. Vinification and ageing: Grapes of the Nebbiolo variety are lightly crushed before undergoing traditional alcoholic fermentation in steel vats, at a temperature of 30-32 C. By pumping the wine over the caps for 20 minutes, six times a day, we are able to macerate the must for 12 days, after which it is racked to clarify the wine. Once the process of malolactic fermentation is complete, the wine is first siphoned into 500-litre tuns made from French, Allier oak that has been seasoned for four years, where it will mature for 24 months. A second racking sees the wine transferred to botticelle (1,000-litre barrels made with French, Allier-oak staves and heads of Slavonian oak) for another 36 months. Before bottling, the wine is returned to steel vats for a period of 60 days. Finally, the wine is aged for a few months in the bottle before it goes on sale. Tasting notes Colour: vivid, radiant garnet Bouquet: alcohol-steeped fruit, cloves, walnuts; a second wave evokes gentian flowers and sweet pipe tobacco, with a pronounced mineral finish. In the mouth: A wine of great substance, with rich, tight tannins and an almond finish. The soft fruit flavours leave room for an acidic tang and a toothsome richness. Food pairings: wild game, and complex main courses. Serve at: 18 c Alcohol by volume: 14 % Dry extract: 35 Total acidity: 6,3 Annual production: Only 600 bottles in this vintage. Notes: This vintage wine is produced using grapes from a single vineyard that have been subjected to the most rigorous selection processes and only when the harvest is deemed to be of suitable quality. Azienda Agricola Ressia di Ressia Fabrizio Via Canova n 28 12058 Neive (CN) Phone 0173 677305 Fax: +39 0173 062192 Mob.: +39 3336900131 email:info@ressia.com - website: www.ressia.com - P.I./CF 03291930042

Le Nicchie Nizza DOCG GRAPE VARIETY 100% Barbera only from the best vineyards of Nizza area THE WINE The wine that embodies all our ambitions. Nizza DOCG, the finest expression of our terroir, is grown only in the finest Barbera vineyards. The production regulations for this wine are very strict indeed. Nizza DOCG can be made in Nizza and 17 neighbouring municipalities; only there, and only in the vineyards that enjoy the best exposure, with extremely limited yields, are the grapes used to make this wine grown. And only from the second year after harvesting and after spending a compulsory length of time ageing in wood and then in the bottle, can that wine be released for sale. Ruby red with violet highlights, our Le Nicchie has an intense, complex bouquet featuring red berries with sweet notes of vanilla and coffee. It has a full, warm palate, with scents of liquorice and balanced tannins. Important structure and persistent finish. PAIRING This wine s structure allows the most ambitious pairings; Le Nicchie can be reserved for wheels of wellmatured cheese or more prestigious steaks, such as Fassona or a nice juicy T-Bone, or delicious braised Bue Grasso (fattened ox meat).

La Gena Barbera d Asti DOCG GRAPE VARIETY 100% Barbera THE WINE This is our first Barbera, which we have been making since 2000. We tiptoed into a brand-new sector with great enthusiasm but also with a particular reverence towards winemakers with far greater expertise. We felt genati, as we say here in Piedmont. And while it s an expression that s almost impossible to translate, Gena describes the embarrassment we felt at the time. This is a bright ruby red wine, with an intense, fruity bouquet. Full-bodied and persistent, it is the product of long ageing in the bottle: a complex but feminine Barbera, real and direct. PAIRING This pleasant wine is ideal served throughout a meal, but it is particularly well-suited to pairing with rich and tasty rice and pasta dishes, Piedmontese mixed boiled meats, roast and braised meats, and medium-mature fatty cheeses. Try it with Bagna Cauda!

La Lippa Barbera d Asti DOCG GRAPE VARIETY 100% Barbera THE WINE A young, uncomplicated Barbera, perfect for serving cool in summer. Aged in steel to maintain its young and lively taste, it s no mere coincidence that La Lippa is named after a childhood game. Ruby red with purple highlights, it has an intense scent of red fruit and a dry, tangy flavour, for carefree drinking. PAIRING Perfect with bread and salami, it pairs with all rice, pasta and ethnic dishes. Ideal with pizza or a barbecue with friends. For something surprising, try with fish, especially in soups!

Chiesavecchia Monferrato Rosso DOC GRAPE VARIETY Barbera Cabernet Sauvignon - Nebbiolo THE WINE Barbera, Cabernet Sauvignon and Nebbiolo: these are the grapes which, vinified and aged separately in barriques, tonneaux and 15-hectolitre tanks, for about a year, give us this Monferrato DOC. Each grape variety gives the wine different nuances, but all three are grown on the same hill, Chiesavecchia, in a hamlet of Calamandrana. This is a warm, pervasive wine, silky smooth on the palate, persistent and elegant, with delicate tannings. Intriguing right from the bouquet. PAIRING Fresh filled patisserie, tajarin with truffle or meat sauce, main courses featuring red meat, from braised cuts to roasts, through to lamb and game.

L Aquilone Piemonte DOC Sauvignon GRAPE VARIETY 100% Sauvignon Blanc THE WINE Our L Aquilone is made from 100% Sauvignon, harvested in the second half of August. Vinification takes place exclusively in steel tanks. The result is bright and clear. White flowers and boxwood fill the nose, accompanied by tropical fruit, pineapple, lychees and citrus notes. The palate is fresh, tangy and harmonious. PAIRING It pleasantly accompanies simple and more complex starters, fish dishes and shellfish. Excellent with pasta with delicate sauces and risottos, or with vegetables and white meats. Try with Nizza torta verde!

Soul Monferrato Rosso DOC GRAPE VARIETY 100% Nebbiolo THE WINE You don t often come across Nebbiolo, the Langhe grape-variety par excellence, in Monferrato, despite the fact that it was cultivated on our hills in the past. We are convinced that it can reserve some delightful surprises in our soils, so we decided to do our own thing and grow it anyway, ignoring the trends. This is a wine made with the heart rather than the head, hence the name Soul, made with 100% Nebbiolo. With its dull garnet red colour, it presents a complex and intense bouquet, with notes of violet andred fruit, and lighter scents of dried flowers and spices. Elegant and harmonious in the mouth, with sweet, silky tannins. Persistent, balanced and immensely pleasant. PAIRING The nice tannins in this wine are the perfect contrast for particularly rich and succulent rice and pasta dishes, as well as main courses generous in flavour, and sometimes even quite greasy. If you come to the area, try it with Finanziera! Highly enjoyable on its own too, this is the perfect glass of wine to relax with!

Brachetto d Acqui DOCG GRAPE VARIETY 100% Brachetto grape Brachetto d Acqui DOCG THE WINE A wine with unmistakable sensory characteristics, which make it one of the symbols of the food and wine culture of these hills between Nizza Monferrato and Acqui Terme. With its characteristic pale cherry red colour, featuring soft violet highlights, it presents a delicate musky aroma, with scents of roses. It tastes sweet but fresh and vivacious, with a good structure and persistence on the palate. PAIRING Usually served at the end of a meal, Brachetto dacqui is ideal with jam tarts or fruit fools, and to accompany strawberries and mixed berries, as well as dry biscuits and macaroons of course. We recommend serving it chilled, at 6-8 C. With about 6% alcohol, it can also be considered an original alternative to a fruit-based cocktail!

Moscato d Asti DOCG GRAPE VARIETY 100% Moscato Bianco di Canelli THE WINE Usually harvested at the end of August, when the aromas promise to give their best, our Moscato grapes produce an intense, floral wine, characterised by a pleasant sweetness, balanced by just the right touch of acidity. The aromatic bouquet is that typical of Moscato d Asti. Full and persistent, it is accompanied by light scents of sage. PAIRING Moscato is a light wine, with about 5% alcohol, to be served with all kinds of desserts, chilled to a temperature of about 6-8 C. We recommend it with hazelnut cakes, zabaione and, why not with pears and gorgonzola. Also perfect for a hot summer afternoon treat!

Galandrino - Brut Metodo Classico GRAPE VARIETY 50% Chardonnay -50% Pinot Noir THE WINE Our metodo classico is made from Chardonnay and Pinot Noir grapes, harvested in the second half of August to preserve the freshness and natural acidity of the grapes. Partly fermented in steel and part in barriques, it undergoes a second fermentation in the bottle, on lees, for between 30 and 36 months. Then, as with every metodo classico, disgorging takes place: the deposits are eliminated from the bottle and the liqueur d expédition is added. We are so attached to Galandrino that we ve named it after our family. It is a deep straw-coloured wine with a fine yet persistent perlage and an aroma of crusty bread with vanilla and hazelnut notes. Elegant and complex at the same time, it leaves toasted notes on the palate and a sweet aroma of dried apricot. PAIRING Excellent as an aperitif, it is capable of accompany an entire meal. It pairs well with starters, pasta and risotto, and fish dishes, excelling with all kind of shellfish. Another delicious accompaniment is with tempura, vegetables and white meats. And if we want to take things right back to the basics, it s the perfect wine to drink in excellent company.

AZIENDA AGRICOLA CONTERNO DIEGO Via Montà, 27, 12065 MONFORTE D ALBA (CN) Tel./Fax +39 0173.789265 info@diegoconterno.it DIEGO CONTERNO MONFORTE D ALBA - ITALIA BARBERA D'ALBA DENOMINAZIONE DI ORIGINE CONTROLLATA ferrione This Barbera is made only with selected grapes to achieve a great result. Ruby-red color, fruity bouquet and full-bodied flavor. This wine has the typical acidity and is very balanced. TYPE OF GRAPES 100% Barbera VINEYARD The 3 vineyards of Barbera are locatede in Regione Ferrione in Monforte d Alba. EXPOSURE: south-west ALTITUDE: 480/500 mt a.s.l. AGES OF VINEYARDS: 10 years, 15 years, 55 years SOIL: clay and calcareous marls. TRAINING SYSTEM: simple Guyot VINIFICATION 7/10 days of fermentation with skins contact, manolactic fermentation in steel tanks. Maturation for 10 mounths in wooden barrels and concrete containers. TECHNICAL INFORMATION VINTAGE: 2016 ALCOHOL: 15 % of vol. TOTAL ACIDITY: 6,79 g/l TOTAL EXTRACT: 28.3 g/l RESIDAL SUGAR: 0,9 g/l BOTTLE SIZE: 750 ML LABEL THE YOUNG: discovery and love for the life www.diegoconterno.it

AZIENDA AGRICOLA CONTERNO DIEGO Via Montà, 27, 12065 MONFORTE D ALBA (CN) Tel./Fax +39 0173.789265 info@diegoconterno.it DIEGO CONTERNO MONFORTE D ALBA - ITALIA LANGHE DENOMINAZIONE DI ORIGINE CONTROLLATA NASCETTA Nascetta is 100% autoctono, interesting expression of white wine in the Langhe. The color is straw yellow. The flavor is fruity and mineral, the bouquet is fine and elegant. TYPE OF GRAPES 100% Nascetta VINEYARD The 2 vineyards of Nascetta are located in Regione Ferrione and Ginestra in Monforte d Alba. EXPOSURE: south-west, east ALTITUDE: 480/500 mt a.s.l. AGES OF VINEYARDS: 8 years, 3 years SOIL: clay and calcareous marls. TRAINING SYSTEM: simple Guyot VINIFICATION 24/30 hours of maceration with skins contact, 20/30 days of fermentation with temperature control, no manolactic. Maturation for 6 mounths in steel tanks. TECHNICAL INFORMATION VINTAGE: 2016 ALCOHOL: 13 % of vol. TOTAL ACIDITY: 5,70 g/l TOTAL EXTRACT: 17,8 g/l RESIDAL SUGAR: 1,4 g/l BOTTLE SIZE: 750 ML LABEL THE BIRTH: infinite emotions The number on the label changes every year www.diegoconterno.it

AZIENDA AGRICOLA CONTERNO DIEGO Via Montà, 27, 12065 MONFORTE D ALBA (CN) Tel./Fax +39 0173.789265 info@diegoconterno.it DIEGO CONTERNO MONFORTE D ALBA - ITALIA BAROLO DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA The King of the Langa wines, make Nebbiolo grapes for Barolo that are perfect toproduce a full-bodied and elegant wine with a unique bouquet. Its robust bodyis characterized by a garnet red colour and ruby red reflections. This Barolo has smooth tannins and make it perfect for further ageing in the bottle. TYPE OF GRA PES 100% Nebbiolo VINEYA RD This Barolo is a blend of the terroirs of Monforte d Alba. 3 vineyard from three different areas. EXPOSURE: west, south-west, south-east ALTITUDE: 320/380 mt a.s.l. AGES OF VINEYARDS: 10 years, 20 years, 32 years SOIL: clay, sand and calcareous marls TRAINING SYSTEM: simple Guyot VINIFICATION 25/30 days of fermentation with skins contact, manolactic fermentation in steel tanks. Maturation for 30 mounths in big wooden barrels and concrete containers. TECHNICAL INFORMATION VINTAGE: 2013 ALCOHOL: 14,5 % of vol. TOTAL ACIDITY: 5.61 g/l TOTAL EXTRACT: 29,2 g/l RESIDAL SUGAR: 0,5 g/l BOTTLE SIZE: 750 ML, 375 ML, 1500 ML. LAB EL THE WISDOM: deep feelings w w w. d i e g o c o n t e r n o. i t

AZIENDA AGRICOLA CONTERNO DIEGO Via Montà, 27, 12065 MONFORTE D ALBA (CN) Tel./Fax +39 0173.789265 info@diegoconterno.it DIEGO CONTERNO MONFORTE D ALBA - ITALIA DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA Wine made from Crü Ginestra. The color is garnet red and elegant fragrance exalts the persistent fruity notes, spiced, balsamic and mineral. On the palate the flavor is full and important. TYPE OF GRAPES 100% Nebbiolo VINEYARD The vineyards are located in Ginestra, historical area of Monforte d Alba. The grapes arrive from the plots Sori and Gris EXPOSURE: south, south- east ALTITUDE: 290/330 mt a.s.l. AGES OF VINEYARDS: 35 years, 19 years SOIL: clay and calcareous marls. TRAINING SYSTEM: simple Guyot VINIFICATION 20/30 days of fermentation with skins contact and manual replacements, Manolactic fermentation in steel tanks Maturation for 30 mounths in big wooden barrels and concrete containers. TECHNICAL INFORMATION VINTAGE: 2013 ALCOHOL: 14,5 % of vol. TOTAL ACIDITY: 5,85 g/l TOTAL EXTRACT: 28,1 g/l RESIDAL SUGAR: 0,6 g/l BOTTLE SIZE: 750 ML, 1500 ML LABEL The label is inspired by an old bottle (1921) of Barolo Ginestra produced by Conterno Lorenzo, greatgrandfather of Diego. www.diegoconterno.it