The wine is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.

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1 Sassicaia 1997 Grape variety Climate Harvest Ageing Tasting 85 % Cabernet Sauvignon 15 % Cabernet Franc The summer was very hot and sunny and it continued for the whole of September and for the duration of the harvest which meant that at the time of picking, the grapes were very healthy, with high sugar concentration. The 1997 harvest was low in terms of quantity, but high in quality.an excellent harvest in all ways :the climactic trends during harvesting, the conditions of the grapes, their perfect ripeness and balanced quantities on the plants, which favoured interesting skin thickness and excellent sugar. The wine is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market. The mouth is extremely well integrated, a beautiful balance, a slight note of spices at the end, and overall a great great wine. *94/100 points Wine spectator The nose is showing this beautiful mix of Cedar wood and black currant that Italians have developed as a trademar in their best super tuscans. Sassicaia 2000 Grape Variety 85 % Cabernet Sauvignon 15 % Cabernet Franc Climate The season s climate was particularly favourable, with very scarse rainfall from the beginning of July until the last week of September. Temperatures, also in part due to proximity of the sea, remained within seasonal averages, favouring a consistentripening process. Harvest The harvest began during the first ten days of September and went on for about threeweeks. Ageing The wine began its aging process at the beginning of November. For 22 months, it remained in French barriques (1/3 of which were new). The wine was then bottled in October 2002 Tasting. Sassicaia 2000 presents itself with an excellent color and very soft in the mouth, thanks to polymerization of polyphenols which started while the grapes were still on the vine prior to harvest. The sweetness of the tannins makes it a wine that is very elegant in style, supported by a remarkable structure. This structure will give it a higher than average longevity and in addition, the wine will indubitably benefit from a minimum of 2-3 years of aging in glass bottles, a characteristic which is common to many vintages of Sassicaia.. *93/100 points Wine spectator

2 Sassicaia 2004 Grape Varity 85 % Cabernet Sauvignon 15 % Cabernet Franc Climate: The 2004 winter had adequate rainfall and never excessive temperatures coupled with a sunny spring dotted with short thunderstorms.budding occurred between March 30 th ans April 10 th. Floweing was highlighted by a high bud fertility ( due to high temperatures of the previous year). The potential high yield was kept within the desired quality limits by a strong and repeated thinning of the grapes. The summer was characterized by a mild beginning with moderate temperatures and a sunny and very hot month of August. These ideal conditions allowed for a homogenous and regular physiological development of all varieties. Harvest: The skins, were thick and healthy and rainfall did not interrupt maturation of the grapes during the harvest, giving ample time to determine the harvest date of every plot of land Ageing: The wine was aged for 24 months in French oak barriques, one third new, after which it ages a further six months in the bottle before being sold. Tasting Notes Full bodied with very silky tannins and actractive flavours of vanilla, currant and blackberry. Persistent on the finish and very balanced..on the nose, blackberry with toasted oak and currant and chocolate aromas. 94/100 points Wine Spectator 2009 Sassicaia 2005 Grape variety :85 % Cabernet Sauvignon 15 % Cabernet Franc Climate The accumulation of rain during the winter led to a regular germination and thus normal flowering. The grapes did not suffer in terms of fruit set. The seasonal progression from spring to summer was cool and breezy, without the peaks of scorching heat reached during the months of July and August. This phenomenon has increased the vegetative form of the vine. This is also why the farming operations were intensified on the green (tipping-pinching) and the growing arrest was postponed. Harvest Because of this, a prolongation of the different stages of harvest was necessary, which only initiated in late August. This also applied to the frequest inspections of the premature grapes, in order to determine and optimize the correct harvest time, ensuring an optimal polyphenolic and anthocyanic content. Ageing The wine was aged for 24 months in 225 lt. oak barriques, after which it ages a further six months in the bottle before being sold. Tasting/Notes Full bodied with very polished and soft tannins, It is long and caressing round. Rich and round with beautiful berry and aromas and flavours. *94/100 points Wine Spectator

3 Ornellaia 2004 Bolgheri DOC Superiore 60% Cabernet Sauvignon 25% Merlot 12% Cabernet Franc 3% Petit Verdot Climate and Harvest The weather of the 2004 growing season could be described as textbook-perfect. Winter saw adequate rainfall, without excessive temperatures, and a sunny Spring was punctuated by brief showers. Budbreak took place between 30 March and 10 April. Flowering revealed a high fertility of the buds, ( resulting from the warm conditions of the previous year). The potentially high yield was kept within desired quality limits by repeated and severe bunch-thinning. Early summer was mild with moderate temperatures followed by a hot, sunny August. These conditions were ideal in favouring a steady, physiological development of all the grape varieties. During the harvest period no rain interrupted the ripening, thus providing sufficient time to determine the perfect date for the harvest of each single vineyard block.. Vinification and Ageing The bunches were hand-picked into 15 kg bins, and the fruit was carefully graded and selected on a double sorting table, before and after destemming, After a light crushing, each variety and vineyard block was vinified separately giving birth to a total of 51 different base wines each interpreting the considerable diversity of the Estate s terroirs..the wine remained in barriques in the temperature controlled cellars of Tenuta dell Ornellaia for a total period of 18 months. After the first 12 months the master blend was made. The wine was then re- introduced into barrique where it spent the remaining 6 months, followed by 12 months in the bottle prior to release. Winemaker s notes 2004 can be considered as one of the major expressions of Ornellaia and represents an excellent example of a classic vintage in Bolgheri. The ideal conditions during the growing season lead to a perfect combination of ripeness, flavour complexity and finesse. The velvety opulence of the Merlot is balanced out by the racy and elegant tannic structure of the Cabernets, which are further amplified by the small addition of Petit Verdot. * 97/100 points James Suckling US Ounderstorms. Budding occ urred OrnellaiTT abetweication Toscana IGT BLEND 85% Sangiovese, 10% Cabernet Sauvignon e 5% Cabernet Franc CLIMATE

4 A rainy autumn and a winter with fairly low average temperatures and some snow, resulted in later development of foliage (12-15 days) than last year. As if to compensate for this delay, favourable spring weather conditions enabled the vines to develop about 10 days earlier than average. The months of June, July and August were unusually cool with average temperatures of 24 C and plenty of rain in August. This created some problems for the ripening process and the subsequent harvest but the grapes harvested were healthy and completely ripe, up to the standard of recent vintage years and rich in potential. VINIFICATION The weather conditions during the harvest made very careful selection of the best grapes necessary, especially in the case of the Sangiovese. As in previous years, great care was taken during the fermentation and extraction phases, carrying out more frequent but less intense délestage and pumping over to obtain the best results for colour and tannins. For all three varieties, fermentation took placed at an average temperature of 27, and an absolute maximum of 31, to preserve as greatly as possible the aromas and typical features of the fruit. From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance. After devatting, at the end of alcoholic fermentation, the wines were placed in new oak barriques where malolactic fermentation took place by the end of the year. They were then blended and aged for 12 months in barriques, racked and then tasted barrique by barrique before bottling. After another year ageing in the bottles the wine was released for sale. Alcohol : 13,5% Vol. HISTORICAL DATA Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l.. This was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and on e of the first red wines in Chianti not to use white grapes. Tignanello, originally "Chianti Classico Riserva vigneto Tignanello" was first made from a single vineyard in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia and was aged in small oak barrels. With the 1971 vintage it became a Tuscan table wine and was named Tignanello. In 1975 the percentage of white grapes was definitively removed. Since 1982 the composition has remained the same. Tignanello is only made in the best vintage years, and therefore was not made in 1972, 1973,1974, 1976, 1984, 1992 and TASTING NOTES Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support

5 of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.

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7 Tignanello 2004Toscana IGT BLEND 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc CLIMATE Following a very rainy autumn and a cold winter with abundant heavy rain, budbreak took place about days later than average. There were frequent rains and cool temperatures during flowering and the foliage developed well although the initial delay also applied to the veraison and ripening phases. The harvest also took place a couple of weeks later than previous years, and was accompanied by frequent and quite heavy rain. Unlike 2003, with its high temperatures and dry weather, 2004 will be remembered for low temperatures and plenty of rain. VINIFICATION Given the weather trend, the harvest was postponed by two weeks. The wines were placed in new French oak barriques for 24 months. Alcohol : 13,5% Vol. HISTORICAL DATA The original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares (116 acres) southwest-facing, calcareous rocky-marl and limestone soil plot with tufaceous elements, planted between 1,150 and 1,312 feet above sea level at Antinori's Tignanello Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. In all three instances, it set the example for a new breed of exceptional top-of-the-line Italian wine. Tignanello, originally a Chianti Classico Riserva labeled Vigneto Tignanello, was first vinified as a single vineyard wine in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak cooperage. With the 1971 vintage the wine became a Vino da Tavola della Toscana and was named Tignanello after the vineyard from which it originates. Beginning with this vintage, Tignanello stopped adhering to the rules laid down by Chianti Classico Disciplinare, and with the 1975 vintage, white grapes were totally eliminated. Since the 1982 vintage, the blend has been 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. Tignanello was not produced in the 1972, 1973, 1974, 1976, 1984, 1992 and 2002 vintages. TASTING NOTES Intense ruby red colour. Aromas of incense, cloves and bilberries with a hint of youthful grape aromas. Generous, densely textured and intense on the palate with complex structure and a long. Persistent flavour with hints of chocolate, bilberries and plum jam in the finish. The well-managed tannin blends perfectly with the oak, making this a complex and elegant wine. *95/100 points Wine spectator