Appellation:    Isonzo, DOC   August 3, 1975
Aging:    Three months in a bottle
Alcohol:    12.5% by volume
Color:    Yellow straw, with gold overtones
Bouquet:    The bouquet is clearly defined, delicately scented of acacia.
Flavor:    The taste is dry, round and pleasantly fruity reminiscent of green apples.
Varietal:   100% Pinot Grigio Grapes
System of Production:    The grapes are harvested in the second week of September.  They are then gently crushed and soft- pressed.  The skins are kept in contact with the must for only two hours.  The must is then fermented in temperature controlled, stainless steel vats for an average of seven days.

          
     $ _____________                        

NANDO
CHIANTI CLASSICO 2006 
750ml, 1.5LT

Appellation:    Chianti Classico, DOCG  October 20, 1984
Aging:    Minimum of one year in Slovanian Oak
Alcohol:   13.0% by volume
Color:    Bright Ruby Red becoming garnet with age.
Bouquet:    Typically and pleasantly "vinoso".   Distinctly reminiscent of sweet violets and berries.
Flavor:    Balanced and full with sweet tannins that will become smooth and mellow with age.
Varietal:   100% Sangiovese Grapes
System of Production:    The grapes are harvested between the end of September and the first two weeks of October.  They are gently crushed and soft-pressed, with the skins remaining in contact with the must for an average of 20 days.   The must is then fermented in temperature-controlled stainless steel vats for approximately 25 days.

             $ _____________

NANDO
CHIANTI CLASSICO
RISERVA DEL CAPO 2004 
750ml

Appellation:    Chianti Classico, DOCG 
Aging:    50% for 24 months in large slavonian oak casks; 50% for 12 months in barrique casks
Alcohol:   13.0% by volume
Color:    Intense deep Ruby Red
Bouquet:    Broad, elegant, a perfect fusion between scents of red berries and the aroma of spices with hints of vanilla and coffee.
Flavor:    Harmonious, rich, velvety, long-lasting finish.
Varietal:   100% Sangiovese Grapes
System of Production:    Fermented at a controlled temperature of 30 degrees C including skin contact with the must for about 20 days.
Perfect With:   Savoury red meat grilled or roasted, game, cheese

             $ _____________

NANDO
BAROLO 2001  750ml

Appellation:    Barolo DOCG
January 15, 1980
Aging:    Three years in Slovanian oak or chestnut barrels
Alcohol:    13.5% by volume
Color:    Garnet red with orange overtones.
Bouquet:    Earthy qualities of tobacco, mushrooms, and cedar.
Flavor:    Rich with soft tannins and hints of currant and eucalyptus.
Varietal:   100% Nebbiolo Grapes of Barolo
System of Production:    In late October, the grapes are harvested.  They are de-stemmed and softly crushed, the juice is kept in contact with the skins which remain submerged for an average of 25 days.  The must is then fermented in temperature- controlled stainless steel vats for about 40 days.

       $ _____________

NANDO
AMARONE 2003  750ml

Appellation:    Amarone Classico Della Valpolicella, DOC,  October 21, 1968
Aging:    Two years in cherry barrels, one year in Slovanian Oak
Alcohol:    15% by volume.
Color:    When young, it is a rich ruby red. After aging (8-10 years), it shows orange overtones on the edge.
Bouquet:    Reminiscent of currants and sweet berry extracts.
Flavor:    Dry and velvety.  Robust, sapid and harmonious with a slight sweet finish.
Varietal:   Corvina Veronese and Rondinella Grapes
System of Production:    The grapes are selected, and only the best bunches are dried in trays for about 90 days.  The grapes cannot be vinified before January 1st of the following year.  The skins stay in contact with the must for approximately 60 days.  The fermentation can be prolonged for up to 90 days.

        $ _____________