Monday, 06 March 2017 To the attention of Dear, While thanking you - - PDF document

Monday, 06 March 2017

To the attention of Dear, While thanking you in advance for the time spent in reading this letter, we are proud to introduce the winery “Le Tenute di Carlo Pili”, located in Soleminis, Cagliari, Italy. Le Tenute Carlo Pili, lying on the very first hills separating Cagliari’s gulf from the harsh Sardinian inland, since 1970 operates with passion in the winemaking industry. Today, notwithstanding a constant expansion, the total surface of the vineyards reaches nearly 70 hectares. They are located on a valley of clayey and stony rich soils; thanks to their position, they enjoy a light sea breeze, which enriches the grapes with a unique taste. Since 2009, the winery’s area hosts the new implants for production and aging of wines. Besides the industrial facilities, the area consists also of a showroom that can easily host up to 350 people for tasting and dining events. The winery has been conceived, designed, decorated and furnished following Sardinian agro pastoral culture and traditions, allowing visitors to revive an ancient island through eyes and palate. Le Tenute Carlo Pili are managed by Pili’s family, which has been operating in the wine business for over forty years. The family’s members oversee every production phase, from vines and soils treatment to harvest, aging in wood and steel barrels, bottling and labelling, and finally selling of products in Italy and abroad. Respecting Sardinia’s ancient traditions, the winery produces the most important and well-known wines of this island of which technical specifications follow:

Denomination: Cannonau di Sardegna DOC Type: Red Wine Grape: 100% Cannonau Production Place: Soleminis Vineyard Area: 12 Ha Vineyard Elevation: 220 m a.s.l. Soil Type: Medium-textured soil Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 90 - 100 Quintals/Ha Grape/Wine Yield: 70% Harvest period: Mid October Vinification: Macerated on husks for 7/8 days Alcoholic fermentation: In stainless steel for 12 days Malolactic fermentation: In stainless steel for the whole period Ageing: In bottle for 3 months. Alcohol content: 14% Serving Temperature: 18 °C. Pairings: Red meats, seasoned cheeses, game-meats. Sizes: 0,75 l Packaging: Paper boxes.

Denomination: Monica di Sardegna DOC Type: Red Wine Grape: 100%Monica Production Place: Soleminis Vineyard Area: 7 Ha Vineyard Elevation: 220 m a.s.l. Soil Type: Clayey soil Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 90 - 100 Quintals/Ha Grape/Wine yield: 70% Harvest period: Mid October Vinification: Macerated on husks for 7/8 days Alcoholic fermentation: In stainless steel for 12 days Malolactic fermentation: In stainless steel for the whole period Ageing: In bottle for 3 months. Alcohol content: 14% Serving Temperature: 18 °C. Pairings: Red meats, seasoned cheeses, game-meats. Sizes: 0,75 l Packaging: Paper boxes.

Denomination: Vermentino di Sardegna DOC Type: White Wine Grape: 100% Vermentino Production Place: Soleminis Vineyard Area: 10 Ha Vineyard Elevation: 220 m a.s.l. Soil Type: Clayey Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 90 - 100 Quintals/Ha Grape/Wine yield: 70% Harvest period: Beginning of September Alcoholic fermentation: In stainless steel for 10 days Malolactic fermentation: Not performed Ageing: In bottle for 3 months. Alcohol content: 12.5% Serving Temperature: 13.5 °C. Pairings: Aperitifs, seafood, seafood appetizers Sizes: 0,75 l Packaging: Paper boxes.

Denomination: Nuragus di Cagliari DOC Type: White Wine Grape: 100% Nuragus Production Place: Soleminis Vineyard Area: 10 Ha Vineyard Elevation: 220 m a.s.l. Soil Type: Clayey Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 90 - 100 Quintals/Ha Grape/Wine yield: 70% Harvest period: Beginning of September Alcoholic fermentation: In stainless steel for 10 days Malolactic fermentation: Not performed Ageing: In bottle for 3 months. Alcohol content: 13% Serving Temperature: 12 °C. Pairings: Aperitifs, seafood, seafood appetizers Sizes: 0,75 l Packaging: Paper boxes.

Denomination: MiSa 2014 - Isola dei Nuraghi – IGT Type: Red Wine Grape: Production Place: Soleminis Vineyard Area: 7 Ha Vineyard Elevation: 100 m a.s.l. Soil Type: Sandy soil Cultivation system: Alberate Plant density: 550 Plants/Ha Yield per hectare: 80 Quintals/Ha Grape/Wine yield: 70% Harvest period: Hand harvested in the early hours of the day between the end of September and the first decade of October. Alcoholic fermentation: Fermented in stainless steel tanks under controlled temperature (28°-32°C). Maceration period of about 16-18 days (husks included) through delestage technique. Ageing: About 12-18 months in French rover barrels in which it acquires complexity and longevity. Alcohol content: 15% Serving Temperature: 17°/ 18°C Pairings: Red meats, game meats, stewed meats, medium and long aged cheeses, cold cuts. Sizes: 0,75 l - 1,50 l - 3 l Packaging: Wooden boxes

Denomination: DeJola 2014 - Isola dei Nuraghi IGT Type: White Wine Grape: Vermentino 80%, Nasco 20% Production Place: Soleminis Vineyard Area: 10 Ha Vineyard Elevation: 150 m. a.s.l. and 110 a.s.l. for Nasco and Vermentino, respectively. Soil Type: Calcareous and sandy with alkaline pH Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 80 Quintals/Ha Grape/Wine yield: 70% Harvest period: Hand harvested at the end of August (Nasco) and at the beginning of September (Vermentino) Alcoholic fermentation: Fermented in stainless steel barrels under controlled temperature Malolactic fermentation: Not performed Ageing: Ageing in bottles for one month Alcohol content: 15% Serving Temperature: 7 °C Pairings: Fresh cheeses and white meats Sizes: 0,75 l Packaging: paper boxes

Denomination: Arbeis Cagliari Moscato D.O.C. Type: Moscato Grape: 100% Moscato Production Place: Cagliari Vineyard Area: 13 Ha Vineyard Elevation: 240 m a.s.l. Soil Type: Stony and clayey soil Cultivation system: Guyot Plant density: 5500 Plants/Ha Yield per hectare: 50 - 60 Quintals/Ha Grape/Wine yield: 70% Harvest period: Second half of August. In order to increase the sugar content the grapes wither on the vine. After severing, the grapes are left on the ground for 10 – 15 days. Alcoholic fermentation: White vinification in stainless steel with soft pressing, under controlled temperature (16-17 °C). Malolactic fermentation: Not performed Ageing: In bottles for one month Alcohol content: 14 - 14.5% Serving Temperature: 7 °C Pairings: Fresh cheeses and sweets Sizes: 0.5 l Packaging: Paper boxes