WINE OFFERS VALID FOR TRADE DAY ATTENDEES UNTIL END OF BUSINESS FRIDAY 15/05/2015

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Notes:

Wholesale per Doz

Wholesale per Doz

$189.00

$394.68

$20.32

$42.42

12+2 > $17.42

6+10% off > $38.18

LUC

LUC

OFFER & NEW $ LUC

OFFER & NEW $ LUC

JW030

KW045

Product Code

Product Code

50% Grechetto, 30% Chardonnay, 20% Trebbiano

100% Verdicchio

Montefalco Bianco DOC

Verdicchio dei Castelli di Jesi DOC Classico Superiore

Grapes are crushed and de-stemmed, then soft pressed. Fermentation occurs at a con-trolled temperature of 18C then the wine spends 4 months in contact with lees before bottling. The wine rests for 6 months in bottle before release.

The well-ripened grapes are harvested by hand before undergoing a soft press and one portion fermentation in stainless steel at a controlled temperature of 20°C for 2–4 weeks. Malolactic fermentation occurs during this time. The other portion sees 20-30% of the grapes fermented in large 500 litre French oak barrels for 18 months before spending a further amount of time in bottle. A fantastic age-worthy white wine.

Adanti | Montefalco Bianco 2013 | Umbria

Il Coroncino | Verdicchio “Gaiospino” 2010 | Le Marche

#01

#02

Wholesale per Doz

$404.52 $43.49 12+2 > $37.28LUC OFFER & NEW $ LUC

AW070Product Code

Vigneti Massa | Timorasso “Derthona” 2012 | Piemonte #03

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100% Timorasso

Colli Tortonesi DOC

Grown on gentle hillslopes on two parcels with western exposure. 48-60 hours skin maceration, regular battonage, 6 months in bottle before relea-se. No oak.

Notes

Notes

RE

DS

Castello di Luzzano | Pinot Nero “Umore Nero” 2013 | Lombardy #02

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Wholesale per Doz

$255.00 $27.41 12+2 > $23.49LUC OFFER & NEW $ LUC

HR040Product Code

100% Pinot Nero (Pinot Noir)Pinot Nero dell’Oltrepò DOC

Traditional fermentation with skins on the must. Refinement in vitrified cement tanks and bottling in late spring. No oak treatment.

Paolo Calì | Frappato “Mandragola” 2013 | Sicily #01

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Wholesale per Doz

$279.00 $29.99 12+2 > $25.70LUC OFFER & NEW $ LUC

OR125Product Code

100% FrappatoVittoria Frappato DOC

Immediate de-stemming and pressing following harvest. Tem-perature controlled fermentation in stainless steel with daily pump-overs. 6-8 days of maceration on skins followed by malolactic fermentation in stainless steel. The wine ages for 4-6 months in stainless steel followed by aging in bottle for 3-4 months.

Ca Dei Frati | Ronchedone 2012 | Lombardy

Dorigati | Teroldego 2011 | Trentino Alto Adige

#03

#04

Wholesale per Doz

$376.80 $44.56 6+10% off > $40.10LUC OFFER & NEW $ LUC

CR011Product Code

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Variety:

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Classification:

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Notes:

Wholesale per Doz

$228.60 $24.57 6+10% off > $22.11LUC OFFER & NEW $ LUC

ER060Product Code

100% Teroldego

40% Marzemino, 40% Sangiovese, 20% Cabernet Sauvignon

Teroldego Rotaliano DOC

Benaco Bresciano IGT

Fermentation according to standard red winemaking practices with a good portion of time on the marc. Aged for six months in steel tanks, followed by six months in the bottle prior to release.

The grapes are crushed after which fermentation and mace-ration takes place in stainless steel with prolonged contact. The wine is transferred to barrel for malolactic fermenta-tion to take place where it then rests to mature for 14 months, followed by 10 months in bottle before release

Braida | Barbera d’Asti “Montebruna” 2013 | Piedmont

Produttori del Barbaresco | Barbaresco 2010 | Piedmont

#05

#06

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Wholesale per Doz

$360.00 $38.70 6+10% off > $34.83LUC OFFER & NEW $ LUC

AR584Product Code

100% Barbera

Barbera d’Asti DOCG

The grapes are hand-harvested in two distinct phases and fermented separately in stainless steel tanks at a constant tem-perature for two weeks. The wine is then blended and placed in barrels of 2000L, 3500L and 5500L capacity where malo-lactic fermentation occurs. After ageing for approximately 12 months in barrels, the wine rests in bottle a further 3 months before release.

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Wholesale per Doz

$474.24 $50.98 20% off** > $40.78LUC OFFER & NEW $ LUC

AR571Product Code

100% Nebbiolo

Barbaresco DOCG

Fermented in stainless steel for 24 days on skins at 30°C. Pumping over takes place 2-3 times a day followed by ageing in oak casks for 24 months. No 2010 crus were bottled, so the best fruit from the cru vineyards went into the 2010 Barbaresco.

**minimum order is 6 bottles to receive discount

G.D.Vajra | Freisa “Kye” 2011 | Piedmont

Fatt. Le Pupille | Morellino di Scansano “Poggio Valente” | Tuscany

#07

#08

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Wholesale per Doz

$900.00 $96.75 12+2 > $82.93LUC OFFER & NEW $ LUC

AR580Product Code

100% FreisaLanghe DOC

Harvested during the second half of October. Fermentation in stainless steel followed by malolactic fermentation. Aging for 12-18 months in Slavonian oak and barrique.

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Wholesale per Doz

$558.00 $59.99 6+10% off > $53.99LUC OFFER & NEW $ LUC

IR292Product Code

97% Sangiovese, 3% Merlot

Morellino di Scansano Riserva DOCG

Fermentation takes place in temperature controlled stainless steel vats. Malolactic fermentation takes place in stainless steel. The wine ages for 15 months in 40% new and 60% second year barriques. It is released the third January following harvest.

Castello di Ama | Chianti Classico Riserva 2009 | Tuscany

Castello di Ama | Haiku 2009 | Tuscany

#09

#10

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Wholesale per Doz

$564.00 $60.63 6+1 > $51.97LUC OFFER & NEW $ LUC

IR284Product Code

80% Sangiovese, 20% Malvasia Nera, Merlot, Cab Franc and Pinot Nero

Chianti Classico Riserva DOCG

Carefully selected grapes are destemmed and crushed. The must is chilled then fermented in stainless steel with gentle pump overs. 25 day maceration then aged in barrique (20% new, 80% 1-3 years old) where malolactic fermentation com-pletes.

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Wholesale per Doz

$602.76 $64.80 6+10% off > $58.32LUC OFFER & NEW $ LUC

IR248Product Code

55% Sangiovese, 45% Cabernet Franc and Merlot

Toscana IGT

Carefully selected grapes are destemmed. After soft pressing, the juice is fermented with natural yeasts in stainless steel at controlled temperatures. Maceration for 25 days with pump overs and delestage. Malolactic fermentation is carried out in barrels and matured for a further 12 months in oak barrels (30% new).

Castello di Ama | Il Chiuso 2011 | Tuscany

Adanti | Sagrantino di Montefalco 2008 | Umbria

#11

#12

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Wholesale per Doz

$354.60 $38.12 6+10% off > $34.31LUC OFFER & NEW $ LUC

IR252Product Code

60% Sangiovese, 40% Pinot Nero

Toscana IGT

Pinot Noir and Sangiovese fermented separately. Careful pumpovers and mace-ration (25 days for Sangiovese, 12 days for Pinot Noir). Malolactic fermentation in used barrique, then blending and return to barrique for 6 months ageing.

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Wholesale per Doz

$504.00 $54.18 6+10% off > $48.76LUC OFFER & NEW $ LUC

JR038Product Code

100% Sagrantino

Sagrantino di Montefalco DOCG

The grapes are crushed and destemmed with fermentation proceeding in stainless steel tanks at controlled temperatures. Maceration continues for 3-4 weeks with pump overs and delestage. The wine ma-tures in 30hL barrels and tonneaux for 28 months. It matures in bottle for at least 12 months prior to release.

Zaccagnini | Chronicon 2011 | Abruzzo

Rallo | Syrah “La Clarissa” 2013 | Sicily

#13

#14

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Wholesale per Doz

$270.00 $29.03 6+10% off > $26.13LUC OFFER & NEW $ LUC

LR075Product Code

100% Montepulciano d’Abruzzo

Montepulciano d’Abruzzo DOC

Handpicked grapes are softly pressed then fermented on skins and held in steel tanks before 12 months ageing in used oak barriques. The wine is held in bottle for 3 months before release.

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Wholesale per Doz

$225.72 $24.26 12+2 > $20.79LUC OFFER & NEW $ LUC

OR130Product Code

100% Syrah (Certified Organic)

Sicilia DOP

The grapes are crushed and macerated on skins for 10 days. Fermentation takes place in stainless steel for 10 days at 24-26C. After a soft pressing, the wine completes malolactic fermentation the wine matures in steel for 6 months.

Spagnoletti Zeuli | Vigna Grande 2011 | Puglia

Ippolito 1845 | Gaglioppo 160 Anni 2010 | Calabria

#15

#16

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Wholesale per Doz

$179.76 $19.32 12+2 > $16.56LUC OFFER & NEW $ LUC

NR027Product Code

100% Nero di Troia

Castel del Monte Rosso DOC

Fermentation in open wooden Allier tanks with maceration on skins for 8 days at controlled temperature. Ageing in stainless steel, then in bottle.

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Wholesale per Doz

$462.36 $49.70 6+10% off > $44.73LUC OFFER & NEW $ LUC

UR013Product Code

100% Gaglioppo

Calabria IGT

Carefully selected grapes are left to dry on mats until the end of November then the dried grapes macerate with wine from freshly harvested grapes. The resulting wine is blended and aged in oak for 12 months.

D’Angelo | Aglianico del Vulture 2011 | Basilicata

Tasca d’Almerita | Cygnus 2011 | Sicily

#17

#18

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Wholesale per Doz

$228.96 $24.61 6+10% off > $22.15LUC OFFER & NEW $ LUC

RR025Product Code

100% Aglianico

Aglianico del Vulture DOC

Harvested during the second half of Octo-ber. Fermentation in stainless steel followed by malolactic fermen-tation. Aging for 12-18 months in Slavonian oak and barrique.

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Wholesale per Doz

$325.44 $34.98 6+10% off > $31.48LUC OFFER & NEW $ LUC

OR129Product Code

60% Nero d’Avola,40% Cabernet Sauvignon

Sicilia IGT

Fermentation is traditionally conducted in stainless steel tanks for 10-14 days at controlled temperatures. The wine remains on skins macerating for a further 18 days prior to maturing for 14 months in 100% new French oak (Allier and Tronçais) bar-riques before a final 4 months in the bottle prior to release.

Tedeschi | Valpolicella “Maternigo” 2011 | Veneto

Tedeschi | Amarone 2010 | Veneto

#19

#20

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Wholesale per Doz

$385.08 $41.40 6+10% off > $37.26LUC OFFER & NEW $ LUC

GR115Product Code

40% Corvina, 30% Corvinone,30% Rondinella

Valpolicella DOC

Grapes and stems are pressed, and the must fermented at a temperature of about 20/23C. Maceration lasts for 20 days with th-ree pump overs a day during the first 3 days of fermentation. After fermentation, the wine is filtered and transferred to 5000 hL Slavo-nian oak barrels and ages for 14 months. Malolactic fermentation takes place natural-ly, then the wine is bottled and released after 6 months.

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Wholesale per Doz

$624.96 $67.18 6+1 > $57.58LUC OFFER & NEW $ LUC

GR122Product Code

30% Corvina, 30% Corvinone, 30% Rondinella, 10% Rossignola, Oseleta, Negrara, DindarellaAmarone della Valpolicella DOCG

Grapes are placed on wooden trays for drying for about 4 months at controlled humidity and temperature. A roller press gently crushes the grapes and slow fer-mentation takes place in steel vats at a temperature of 15C for 40-60 days. The wine ages in Slavonian oak barrels and is aged for 3 years before bottling. The wine is cellared for 6 months prior to release.

Notes

Enoteca Sileno920 Lygon StCarlton North VIC 305403 9389 7000

contact:Martin Schafermartin@enoteca.com.au0419 331 772

Andrew Bearandrew@enoteca.com.au0407 295 300

enoteca.com.au /enotecasileno