OUR WINES FROM OLTREPÒ PAVESE. Azienda Agricola SanMichele ai Pianoni

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1 OUR WINES FROM OLTREPÒ PAVESE SanMichele ai Pianoni is a boutique winery in the heart of Oltrepò Pavese renowned for its elegant Pinot Noir, for the generous Rosso Riserva, aged in oak barriques for 24 months, and for the Passito, made from ultra-ripe and botrytised grapes of Moscato. The estate is a founding partner of the Quality Wines District of Oltrepò Pavese ( promoting excellence in winemaking and responsibility in environmental protection. February 2014 tel. & fax

2 Vineyards SANMICHELE AI PIANONI Oltrepò Pavese, Lombardy (Italy) The vineyards are located in the heart of the Oltrepò Pavese (Lombardy), almost exactly at 45º latitude N. The location is mentioned in documents dating back to year 1718, as Bosco dei Pianori. As the name suggests, the location is on the flat part of a plateau at 350/400 metres above sea level, with most of the 10 hectares facing south/south-west. The soil is particularly suitable for Pinot Noir and aromatic varieties, such as Muscat and Malvasia. All the wines come from grapes organically grown within the estate, applying and perfecting the tradition and the experience of a family involved in agriculture for generations. The vines, about 4.000/hectare, are all trained with guyot expallers and short-pruned, with bunches thinned manually. When time comes, individual grapes are selected and harvested by hand, then immediately brought to the cellar under low temperature, so as to bring out only the best quality. The cellar is equipped with advanced technology, quality protocols and security regulations, such as HACCP, are applied during the whole production cycle. The grapes are soft-pressed and the entire winemaking process is conducted in steel barrels at a controlled temperature. The barrels are saturated with inert gases in order to maintain the freshness and flavour of the maturing wines, and the key parameters are frequently controlled by a certified laboratory. The red wines undergo a maturing cycle in wood for months. Bottling is done after microfiltration and in a controlled atmosphere, with a fully automated bottling machine. SanMichele ai Pianoni is a member of the Quality Wine District Distretto del Vino di Qualità dell Oltrepò Pavese. Latitude 44 58' 41.49" N Longitude 9 15' 26.75" E

3 OUR WINES Global Pinot Noir Masters - The Drink Business London 2014 Pynòs - Pinot Nero bronze medal Il Golosario - Club Papillon 2009 Profondo di SanMichele Top Hundred Profondo di SanMichele p.ts 85/100 Profondo di SanMichele p.ts 87/100 Pynòs - Pinot Nero p.ts 85/100 Pynòs - Pinot Nero p.ts 81/100 Pynòs - Pinot Nero p.ts 87/100 Rosso dei Pianori p.ts 86/100 Bonarda p.ts 79/100 Rosa Rosae, Pinot Nero rosé - p.ts 84/100 Moscato dolce pts 82/100 Gloria - Moscato Passito p.ts 88/100 Gloria - Moscato Passito p.ts 87/100 Guide L Espresso 2009 Profondo di SanMichele p.ts 15/20 Guide Viniplus AIS Lombardy Profondo di SanMichele 2001 Profondo di SanMichele 2003 Profondo di SanMichele 2004 Profondo di SanMichele 2005 Profondo di SanMichele 2006 Rosso dei Pianori 2009 Bonarda 2007 Bonarda 2008 Pynòs - Pinot Nero 2003 Pynòs - Pinot Nero 2006 Rosa Rosae - Pinot Nero rosé 2007 Riesling 2008 Moscato dolce 2010 Gloria - Moscato Passito 2004 Gloria - Moscato Passito 2005 International Wine & Spirit Competition London 2008 Gloria - Moscato Passito 2003 silver medal - best in class Pynòs - Pinot Nero 2003 bronze medal PROFONDO DI SANMICHELE OLTREPÒ PAVESE ROSSO RISERVA DOC ROSSO DEI PIANORI OLTREPÒ PAVESE ROSSO DOC f meat. PYNÒS PINOT NERO OLTREPÒ PAVESE DOC LA GAGLIARDA BONARDA FRIZZANTE OLTREPÒ PAVESE DOC ROSA, ROSAE PINOT NERO ROSATO OLTREPÒ PAVESE DOC RIESLING OLTREPÒ PAVESE DOC pasta dishes, sea food and vegetables. MOSCATO DOLCE OLTREPÒ PAVESE DOC aromas and a good acidity. Best served chilled. GLORIA MOSCATO PASSITO OLTREPÒ PAVESE DOC mature and blue cheese.

4 Analytical data O LTREPO PAVESE D. O. C. PROFONDO DI SA N M I C H E L E R O S S O R I S E R V A 13.5% vol Il Golosario - Club Papillon Profondo di SanMichele 2001 Top Hundred 2009 Profondo di SanMichele pts 85/100 Profondo di SanMichele pts 87/100 Guide L Espresso 2009 Profondo di SanMichele 2003 pts 15/20 Profondo di SanMichele 2001 Profondo di SanMichele 2003 Profondo di SanMichele 2004 Profondo di SanMichele 2005 Profondo di SanMichele 2006 PROFONDO DI SANMICHELE ROSSO RISERVA OLTREPO PAVESE red wine Made from Croatina (45%), Barbera (45%) and Uva rara/vespolina (10%) grapes. Intense deep ruby-red colour. Full and slighty tannic flavour, with notes of marasca cherry and violets and medium aromatic persistency. Robust and full-bodied, this is a great wine for ageing. The grains undergo a slight maceration on the skins in stainless steel barrels and are then transferred to wood for ageing for at least 24 months. After bottling the wine rests for at least 6 months before being released ready to drink. Vine: Barbera (45%), Croatina (45%), Uva rara/vespolina (10%) Profondo di SanMichele Rosso Oltrepò Pavese Riserva Appellation marly, calcareous Harvesting period: mid September Harvesting method: manual, in open boxes, with grapes selection After destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 25 days, with daily pumping over of the must over the grape dregs. Malolactic fermentation follows on. For 24 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

5 PYNÒS PINOT NERO OLTREPO PAVESE RISERVA Analytical data 13.5% vol O LTREPO PAVESE D. O. C. P Y N Ò S P I N O T N E R O Global Pinot Noir Masters London 2014 Pynòs - Pinot Nero bronze medal Pynòs - Pinot Nero pts 85/100 Pynòs - Pinot Nero pts 81/100 Pynòs - Pinot Nero pts 87/100 Pynòs - Pinot Nero 2003 Pynòs - Pinot Nero 2006 Pynòs - Pinot Nero 2007 International Wine & Spirit Competition London 2007 Pynòs - Pinot Nero 2003 bronze medal Made entirely from Pinot Noir grapes, aged for 18 months in French oak. Ruby-red colour with amaranthine hues. A wine of great elegance, intense, clean, with notes of marasca cherry, blackcurrant, liquorice and spice. Good structure with long persistency. Serve with grilled meat and mature cheese. Vine: Appellation: Harvesting period: Harvesting method: Pinot Nero Pynòs - Pinot Nero Oltrepò Pavese (in rosso) marly, calcareous m asl beginning September manual, in open boxes, with grapes selection After destemming and crushing the grapes, the must ferments in contact with the skins in steel vessels under controlled temperature for 12 days, with daily pumping of the must over the grape dregs. Malolactic fermentation follows on. For 18 months in oak barrels to achieve complexity and longevity, followed by 12 months of ageing in bottle to complete its organolectic characteristics.

6 Analytical data O LTREPO PAVESE D. O. C. R O S S O DEI P I A N O R I RO S S O O LT R E P O 13.0% vol Pynòs - Pinot Nero pts 87/100 Rosso dei Pianori 2009 ROSSO DEI PIANORI OLTREPO PAVESE ROSSO red wine Made from Barbera (45%), Croatina (45%) and Pinot Nero (10%) grapes. Intense deep ruby-red colour. Full bodied and slighty tannic with medium persistency. Serve with all kinds of meat dishes. Vine: Barbera (45%), Croatina (45%), Pinot Nero (10%) Rosso dei Pianori Appellation marly, calcareous Harvesting period: mid September Harvesting method: manual, in open boxes, with grapes selection After destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping over of the must over the grape dregs. Malolactic fermentation follows on. At least 12 months in bottle under controlled temperature to complete the organolectic characteristics.

7 Analytical data O LTREPO PAVESE D. O. C. La Gagliarda B O N A R D A V I V A C E 13,0% vol Bonarda 2008 pts 79/100 Bonarda 2007 Bonarda 2008 BONARDA OLTREPO PAVESE red wine A classic from Oltrepò Pavese, a structured wine made entirely from Croatina grapes. Intense ruby red colour. Naturally slightly sparkling. Delicate fruity and floral perfumes, with spicy notes. Balanced, with good persistance, is best served at cellar temperature to accompany meat dishes of all kind. Ideal with salami. Vine: Croatina (100%) Bonarda Oltrepò Pavese Appellation DOC Denominazione di Origine Controllata marly, calcareous Harvesting period: mid September Harvesting method: manual, in open boxes, with grapes selection After destemming and crushing of the grapes, the must ferments in contact with the skins in stainsteel vessels under controlled temperature for about 15 days, with daily pumping over of the must over the grape dregs. Refermation follows in order to achieve natural slight sparkling. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

8 ROSA, ROSAE PINOT NERO ROSATO OLTREPO PAVESE rosé wine Analytical data 13.0 % vol OLTREPO P AVESE D. O. C. ROSA, ROSAE P I N O T N E RO RO S AT O Rosa, Rosae - Pinot Nero Rosé pts 84/100 Rosa, Rosae - Pinot Nero Rosé 2006 Made entirely from Pinot Noir grapes. The brief contact with the skins leaves a brilliant pink colour. A wine of great elegance, with notes of cherry. Good structure with long persistency. Serve as an aperitif or with light dishes and seafood. Vine: Appellation: Harvesting period: Harvesting method: Pinot Nero Rosa, Rosae - Pinot Nero Rosato Oltrepò Pavese marly, calcareous beginning September manual, in open boxes, with grapes selection After destemming and crushing of the grapes, the must is left in contact with the skins for about 12 hours, then is separated to continue the fermentation in steel vessels under controlled temperature. At least 6 months in bottle under controlled temperature to complete the organolectic characteristics.

9 RIESLING OLTREPO PAVESE white wine O LTREPO PAVESE D. O. C. R I E S L I N G Made entirely from Riesling grapes. A still wine, straw-yellow coloured, brilliant with green reflexes. Fresh and delicate, notes of apples with long persistency. Can stand full ageing. Best served with pasta dishes, sea food and vegetables. Analytical data 13.0% vol Riesling pts 85/100 Guide Viniplus AIS Lombardia Riesling 2008 Vine: Appellation: Harvesting period: Harvesting method: Riesling Italico Riesling Oltrepò Pavese calcareous, marly beginning September manual, in open boxes with grapes selection Brief maceration at low temperature followed by soft pressing. The must is clarified by precipitation, then ferments in stainsteel vessels under controlled temperature. At least 6 months on yeast in stainless steel vessels to complete the organolectic characteristics. After bottling the product is normally kept in a thermoconditioned storage area for at least 12 months. tel./fax

10 MOSCATO DOLCE OLTREPO PAVESE white wine O L T R E P O P A V E S E DENOMINAZIONE DI ORIGINE CONTROLLATA MOSCATO D O L C E F R I Z Z A N T E Made from Muscat grapes 100%. A classic dessert wine, sweet and naturally sparkling, with delicate aromas and a good acidity. Best served chilled. Analytical data 6.0% vol sweet Moscato Dolce pts 82/100 Moscato Dolce 2010 Vine: Appellation: Harvesting period: Harvesting method: Muscat Moscato Dolce Oltrepo Pavese calcareous, marly end September manual, in open boxes with grapes selection Brief maceration at low temperature followed by soft pressing. The must is clarified by precipitation, then ferments in stainsteel vessels under controlled temperature until stopped by refrigeration. Refermentation follows in pressure vessels, in order to achieve natural slight sparkling. After bottling the product is normally kept in a thermoconditioned storage area for at least 3 months.

11 GLORIA MOSCATO PASSITO OLTREPO PAVESE dessert wine Analytical data OLTREPÒ PAVESE DENOMINAZIONE DI ORIGINE CONTROLLATA GLORIA MOSCATO PASSITODOLCE 2005 IMBOTTIGLIATO ALL ORIGINE - ESTATE BOTTLED A. A. SanMichele ai Pianoni Montecalvo Versiggia (Pavia) 0.50l e 15.0 % vol Prodotto in ITALIA 15.0% vol sweet Gloria - Moscato Passito pts 88/100 Gloria - Moscato Passito pts 87/100 Gloria - Moscato passito 2004 Gloria - Moscato passito 2005 International Wine & Spirit Competition London 2008 Gloria - Moscato Passito 2003 Silver Medal (best in class) Deep bright gold. Most attractive aromatic nose of sultanas with a hint of stewed tea and grape pips. Gentle sweetness on the palate not cloying, good concentration, very smooth, ample and soft and the unmistakeable charm of the moscato grape. This is beautifully mature and is perfect for drinking now CONTIENE SOLFITI - CONTAINS SULPHITES DESSERT WINE - PRODUCT OF ITALY L.058/10 Made entirely from Muscat grapes. After late harvesting, the grapes are left to for 3-4 months, up to when they loose about one third of their weight and develop botrytisation (botrytis cinerea) which gives them added richness. Aged in wood for at least 12 months. An amber-coloured dessert wine with loads of dried fruit, including apricots, raisins, orange zest and figs. Aromas of Muscat, with an exotic character of pineapple and peach. Caramelized notes of honey on the palate. Carried acidity to aid the sweetness with a long pure and clean length. Full-bodied and zesty, sweet and thick, with a lively full flavoured aftertaste. Best served at room temperature, with pastries, chocolate cakes and also mature and blue cheese. Vine: Appellation: Soil management: Harvesting period: Harvesting method: Moscato Gloria - Moscato Passito Oltrepò Pavese calcareous, marly late harvesting, October manual, in open boxes with grapes selection Drying After late harvesting, the grapes are left to on straw mats or in baskets in a ventilated room. The process of ing removes the water content of the grapes while concentrating sugar and flavor content. The grapes are then crushed and a slow fermentation begins, initially in stainless steel vessels under controlled temperature, then slowly in wood until the process of fermentation stops naturally and the wine is left with residual sugar. For12 months in wood in order to achieve complexity and longevity. At least 6 months in bottle under controlled temperature in order to complete the organolectic characteristics