italy - banfi vintners | portfolio...

REGION OVERVIEW-ITALY _____________________________________________________ 1

ITALY-REGIONAL MAP _________________________________________________________ 2

REGION OVERVIEW-EMILIA ROMAGNA _________________________________________ 4

BRAND SUMMARY _____________________________________________________________ 5

KEY PLAYERS __________________________________________________________________ 6

IMAGES _______________________________________________________________________ 7

ADDITIONAL RESOURCES _____________________________________________________ 8

SUPER PREMIUM TIER OVERVIEW ______________________________________________ 9

SUPER PREMIUM TIER RATINGS _______________________________________________10

SUPER PREMIUM TIER DESCRIPTION/VINTAGE CARDS

Ottocentonero Lambrusco Description Sheet ___________________________________________11

Ottocentonero Lambrusco Vintage Card ______________________________________________12

FB Lambrusco Description Sheet ____________________________________________________13

FB Lambrusco Vintage Card _______________________________________________________14

MISCELLANEOUS INFORMATION ______________________________________________15

TABLE OF CONTENTS

ITALIAN WINE FACTS

• Wine has been produced in Italy for over 4,000 years.• Ancient Greeks dubbed it “Enotria” - land of wine.• Romans propagated the cult of Bacchus - establishing a flourishing wine trade thousands of years ago.• Leading producer of wine in the world, alternating with France.• Thousands of different wines are produced in Italy’s 20 regions.• Hundreds of different grape varieties.

ITALIAN WINE LAWS

Vini Varietali & Vino (formerly Vino da Tavola)• Simplest wines• Few government controls• New EU rules allow for use of following grapes with Country of Origin with/without vintage date:

• Cabernet • Merlot

• Cabernet Sauvignon • Syrah

• Cabernet Franc • Chardonnay

• Sauvignon • Wine - Red, White, Rose

IGT/IGP (Indication of Typical Geographic Origin)• Less restrictive than DOC• Some examples - Toscana (not every region has a general IGT), Maremma Toscana, Delle Venezie (inter-region Veneto /Friuli-Venezia Giulia and Trentino-Alto Adige)

DOC/DOP (Denomination of Controlled Origin)• 300 + wines from all 20 regions EEC = PDO/DOP – Protected Denomination of Origin/ Denominazione di Origine Protetta• Regulates geography, grapes, yields and in some cases – ageing

DOCG/DOP(Denomination of Controlled and Guaranteed Origin)• 74 Wines - only 15 regionsEEC =PDO/DOP – Protected Denomination of Origin/Denominazione di Origine Protetta• Most Restrictive Category.• Further guarantee of authenticity.• No wine law can guarantee quality, only producer can do that.

HOW ITALIAN WINES ARE NAMED

• Grape Variety - Lambrusco, Sangiovese, Trebbiano, etc. Usually in conjunction with an IGT or DOC• Area/Zone of Production - Barolo, Chianti, Gavi, Valpolicella, etc.• Grape Variety and Area/Zone - Brunello di Montalcino, Vernaccia di San Gimignano, Brachetto d’Acqui, etc.• Fantasy /Proprietary Names - Excelsus, Sassicaia, Summus, Tignanello, etc. Usually designated as part of an IGT or DOC

REGION OVERVIEW-ITALY

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REGION OVERVIEW-ITALY


BANFI WINE REGIONS

Italy produces wine in all 20 regions.

Banfi Vintners currently does business with wineries in 8 of these regions.

• Veneto• Piedmont• Emilia Romagna• Tuscany• Lazio• Abruzzo• Sicily• Umbria

MAPS

Italy Wine Regions

WINE REGION MAP 3BACK TO TABLE OF CONTENTS

Albinea C

anali

REGION OVERVIEW-EMILIA ROMAGNA


EMILIA-ROMAGNA

Emilia-Romagna, located in the north of Italy, is so named for the road called the Aemelia, which was built by the Romans to cross from the capital on the Western Coast over to the Adriatic Sea. It is famed for being the food capital of Italy, produc-ing such international favorites as Prosciutto di Parma, Parmigiano Reggiano, and of course Lasa-gna Bolognese. It also boasts a superior Viticultural sector, and is 4th among Italy’s 20 regions for wine production. 33% of its wines are DOC/DOCG recognized, and 60% are reds. Of all the wines produced in Emilia-Romagna, the best known is Lambrusco. A native vine with a 2,000 year old history in the land, it is true staple in the Italian diet, and has been for centuries. Indeed, when the Seven Country Study was conducted in the early 20th century, scientists were intrigued by how the Emiliani could remain so fit, despite their high-fat diet. This was attributed, in part, to certain properties of the Lambrusco grape that appear to help counteract the fattiness of those foods.

White • Malvasia• Trebbiano• Ortrugo• Sauvignon Blanc (Spergola)• Muller Thurgau• Moscato• Pinot Grigio• Tocai• Garganega• Pinot Bianco• Pignoletto

Red • Lambrusco • Lancellotta• Bonarda• Sangiovese• Dolcetto• Marzemino• Montepulciano• Pinot Nero• Cagnina

White • Moscato• Albana• Bianco di Scandiano• Montuni• Pagadebit• Trebbiano

Red • Lambrusco• Sangiovese• Colli Bolognesi• Colli di Parma• Colli Piacentini

IMPORTANT GRAPE VARIETIES:

IMPORTANT WINE TYPES:

BRAND SUMMARY

Albinea Canali is the result of a partnership established in 1936 between seven enterprising local grape-growing families in the northern Italian region of Emilia-Romagna. Bent on creating heightened quality wines destined to enjoy wider recognition, the seven founding families set aside competitive differences to pursue a common goal. To that end, the Albinea Canali label gained recognition as a producer of top-quality wines, specifically Lambrusco.

In 2003, significant investments were put toward the restoration and preservation of the historic Albinea Canali winery. Presently, the winery boasts more technologically advanced production facilities, as well as a beautifully redesigned hospitality center and enoteca. Albinea Canali has continuously been identified with deftly crafted, affordably priced wines celebrating the region’s best-loved grape varieties: Lambrusco and Lancellotta.

THREE KEY SELLING POINTS:1. A LeAding PRoduceR of LAmbRusco: Albinea Canali has consistently been recognized for excellence in the production of all varieties of Lambrusco.

2. Ancient gRAPe VARietAL: Lambrusco is one of Italy’s oldest indigenous grape varieties.

3. PeRfect foR PAiRing With food: Sparkling Dry Lambrusco perfectly complements rich foods, but can also be enjoyed with light fare or as an aperitif.

ON PREMISE PRIORITIES:• BTG: Ottocentonero, FB Lambrusco

• BTB: Ottocentonero, FB Lambrusco

BRAND SUMMARY


SUPER PREMIUM TIER

Ottocentonero FB Lambrusco

fRAnco RoccAteLLo- WinemAkeR

After a brief stint at the Concordia Winery, in the spring of 1981 Franco Roccatello joined Albinea Canali in a technical role at the winemaking and bottling plant in Campagnola Emilia. At that time, Campagnola was producing 12,000 tons of grapes per year, 8,000 tons of which were Lambrusco, and bottling 230,000 hectoliters of wine specifically for the US. In 1983, Franco assumed a position as di-rector of the bottling plant and 1987 Mr. Roccatello took on the position of technical manager of the

Campagnola plant, a position which he held until 2003. In 2004, he was appointed to his current position at the Albinea Canali headquarters as head of winery operations.

Mr. Roccatello has attained significant education in all facets of winemaking, from the management of bottling, to new winemaking techniques, to the sensory analysis of alcoholic beverages. And, in con-junction with his professional tenure with Albinea Canali, since 1981 he has been a member of the Association of Italian Winemakers, where he holds the position of Vice President for the Emilia chapter.

KEY PLAYERS


IMAGES


Albinea Canali Winery and Visitor’s Center

Albinea Canali Winery and Visitor’s Center

Aging facilities at Albinea Canali Lambrusco grapes

Vineyards at Albinea Canali

Aging in oak barrels

WEBSITES

BROCHURE, SELL SHEETS & OTHER MATERIALS

RESOURCES FOR THE TRADE

ADDITIONAL RESOURCES


VINTNERS

http://www.albineacanali.it

http://www.banfivintners.com/index.php/portfolio/producers?id=10

http://www.banfivintners.com/index.php/trade_resources/

FEATURES

• Ottocentonero, meaning “1800 Black,” is so named for the deep purple coloring of the wine, the result of the vinification process that extracts the dark hues from the Lancellotta grapes.

• An audacious blend of contrasting elements: Salamino (50%) brings fruitiness and notable acidity, Grasparossa (40%) adds roundness and body, and Lancellotta (10%) which adds color and character to the wine.

BENEFITS

• Dry Lambruscos are currently booming in popularity, especially in the On-Premise segment.

• Ideal complement to rich foods, from baked pasta dishes, to grilled meats, to spicy cuisine.

• All the flavor of a dry Lambrusco with the full sparkle.

FEATURES

• “Metodo Ancestrale” is an ancient technique used by the farmers of Reggio Emilia. Following partial fermentation, the wine undergoes a second fermentation in the bottle, rendering the wine completely dry and leaving a deposit of natural yeast in the bottle.

• Made with 100% Lambrusco di Sorbara, regarded as the highest quality variety, producing concentrated flavors.

BENEFITS

• The result is a semi-sparkling, velvety wine, reminiscent of the style of how it was enjoyed by our ancestors.

• A beautifully fragrant wine that is dark and full bodied, with a refreshing tartness

TASTING NOTES

Ottocentonero Sparkling Dry Lambrusco dell’Emilia IGT: Fresh and fruit forward, this semi-sparkling wine is balanced, with rich berry flavors. Ottocentonero is rich, vivacious, and round on the palate.

FB Lambrusco, Emilia IGT: Semi-sparkling and dry wine, with a velvety texture and refreshing tartness.


OTTOCENTONERO SPARKLING DRY LAMBRUSCO DELL’EMILIA IGT

FB LAMBRUSCO METODO ANCESTRALE, EMILIA IGT

S U P E R P R E M I U M T I E R

SUPER-PREMIUM TIER OVERVIEW

Ottocentonero Lambrusco

87 Points – Silver Medal – San Diego International Wine Competition February 2015

FB Lambrusco

87 Points - Silver Medal – Sommelier International Wine ChallengeSeptember 2014



SUPER-PREMIUM TIER RATINGS

Information may change vintage to vintage.


OT TO C E N TO N E R O D E S C R I P T I O N S H E E T


Ottocentonero Production Area: Emilia-Romagna, Italy.

Grape Varieties: 50% Lambrusco Salamino; 40% Lambrusco Grasparossa; 10% Lancellotta.

Description: Deep ruby red with violet reflections. Semi-sparkling and balanced with rich berry flavors.

Rich in Italian tradition, the name “Ottocento” evokes Italy’s romanticism toward the 1800s. The word for black, “nero,” is a reference to the wine’s nearly opaque deep purple hues. From the Canali family, one of Italy’s leading producers of sparkling wines, this product combines the flavor of a dry Lambrusco with the full sparkle.

This sparkling wine is made from Lambrusco and Lancellotta grapes grown in the Canali vineyards in Emilia-Romagna.

An ideal complement to rich foods, Ottocentonero pairs well with baked pastas, roasts and grilled meats as well as spicy fare. Serve chilled at 55˚F. Ottocentonero is rich, vivacious and round on the palate.

UPC Ottocentonero 750ml 0 80516 13134 5

P R E M I U M

ALBINEA CANALIOttocentonero

Sparkling Dry Lambrusco-Dell’Emilia IGT____________________Area of Production:

Emilia-Romagna, Italy

Soil:Deep and medium-mixture earth.

Grape Varieties:50% Lambrusco Salamino, 40% Lambrusco Grasparossa, 10% Lancellotta.

Production Technique:The pressing of the grapes is followed by a maceration at low temperature (12-15°C) for 3-4 days in order to extract the color and enhance the typical fruit-forward characters of Lambrusco. After racking, the juice completes its fermentation in pressur-ized temperature controlled vats to develop its natural sparkle.

Characteristics:Color: Intense ruby red with violet reflections and a pale pink foam.Bouquet: Fresh and fruit-forward bouquet. Taste: Semi-sparkling and balanced, with rich berry flavors.Alcohol Content: 11.5%.Total Acidity: 7.5 g/l.

An ideal complement to rich foods, Ottocentonero pairs well with baked pastas, roasts and grilled meats as well as spicy fare. Serve chilled at 55˚F. Ottocentonero is rich, vivacious and round on the palate.



OT TO C E N TO N E R O V I N TA G E C A R D




F B L A M B R U S CO D E S C R I P T I O N S H E E T


FB LambruscoMetodo AncestraleEmilia IGT Production Area: Emilia-Romagna, Italy.

Grape Variety: 100% Lambrusco di Sorbara.

Description: Intense rosé in color with violet reflections.Semi-sparkling and dry, with a velvety texture and refreshing tartness.

“Metodo Ancestrale” is an ancient technique used by the farmers of Reggio Emilia making Lambrusco at home. The wine, in this case Lambrusco di Sorbara, is bottled immediately after a partial fermentation at low temperatures; it then undergoes a spontaneous second fermentation, rendering the wine completely dry and leaving a deposit of natural yeast on the bottom of the bottle.

From Albinea Canali, one of Italy’s leading producers ofLambrusco, this product combines the flavor of a dry Lambrusco with the unique qualities attributed to fermentation in the bottle.

An ideal accompaniment to cured meats, stuffed pastas, and grilled meat. Serve at 46-50 degrees Fahrenheit (8-10 degrees Celsius). FB Lambrusco is intense rosé in color with a fresh fruity aroma that hints of bread crust. As the wine is poured, the deposit of natural yeast works its way into the glass reminding us how much our ancestors enjoyed this same style of Lambrusco.

P R E M I U M

ALBINEA CANALIFB Lambrusco

Metodo Ancestrale Emilia IGT____________________

Area of Production:Emilia-Romagna, Italy.

Soil:Deep and medium-mixture terrain.

Grape Variety:100% Lambrusco di Sorbara.

Production Technique:Grapes are cultivated in the GDC (Geneva Double Curtain)or Doppia Cortina method. After pressing, the grapes undergo cold maceration for 12 hours to extract some color and enhance the flavors of the Sorbara grapes. Following partial fermentation, the wine undergoes a second fermentation in the bottle, rendering the wine completely dry and leaving a deposit of natural yeast in the bottle.

Characteristics:Color: Intense rosé color and violet reflections. As the wine is poured, the deposit of natural yeast works its way into the glass reminding us how much our ancestors enjoyed this same style of Lambrusco.Bouquet: Fresh, fruity aroma that hints of bread crust. Taste: Semi-sparkling, dry and velvety texture with a refreshing tartness.Alcohol Content: 11%.Total Acidity: 7.5 g/l.

An ideal accompaniment to cured meats, stuffed pastas, and grilled meat. Serve at 46-50 degrees Fahrenheit (8-10 degrees Celsius).



F B L A M B R U S CO V I N TA G E C A R D



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