Vino Superiore

Please hold your questions to the end if possible Format for the Seminar Introduction Brand Quality Winemaking discussion Freezing process and shipment Q & A by our enologist- Federico Informal discussion over wine and cheese Please hold your questions to the end if possible 13 November 2018

“Benvenuti”- Welcome Who are we? Fantastik Imports and Exports USA Headquartered in North Wales, Pa Diverse skill set in corporate industry Scientist Enologist Restaurateur/Entrepreneur Marketing development Established Import/Export Company We are passionate about a lot of things, but especially food and Italian wine! 13 November 2018

Director of Marketing Joseph Villiano III 13 November 2018

Birth of Vino Superiore Passion for Italian wine Carry on tradition of winemaking Desire to increase proficiency in winemaking techniques Growing desire to make increasingly higher quality wines Limited availability of premium grapes for the home winemaker Existing relationships across businesses in Italy with Fantastik Imports/Exports and with Federico Experience with proprietary process for importing grapes in immaculate condition (more on this later) 13 November 2018

What is Vino Superiore High Quality Brand Ultra-Premium Status DOCG Certified organic Commercial Quality Source Vineyards (good wine is made on the vine) Authentic Imported directly from Italy Significant involvement from owners Innovative Freezing Process 13 November 2018

Enologist Federico 13 November 2018

Wine making Experience Personal Background Education Work Experience Experience at several commercial wineries Experience with American grapes vs. Italian grapes International Experience in winemaking 13 November 2018

Vino Superiore Grapes Background on choosing the five varietals Sangiovese (Historic) Merlot (Foreign) Cabernet Sauvignon (Foreign) Colorino (Historic) Trebbiano (Historic) Background on the Chianti region that the grapes are grown Climate Altitude Weather Soil 13 November 2018

Vino Superiore Grapes Different types of Chianti blends Traditional Chianti (Old Formula) Sangiovese 80%-90% Colorino 10%-5% Trebbiano 10%-5% Co-fermentation Modern Chianti (New Style) Merlot 15%- 7% Cabernet 5% -3% 13 November 2018

Vino Superiore Grapes Super Tuscan Blend Sangiovese 10%-10% Merlot 30%- 60% Cabernet 60% -30% Separate Varietal fermentation 13 November 2018

Vino Superiore Grapes How you can make your own authentic Chianti and Super Tuscan blends from these grapes Co-ferment with the according to chosen blend Cold maceration Chianti Blends (no more than 3 days) Super Tuscan Blend (no more than 5-6 days) Alcoholic fermentation temperature Chianti Blends (Max 25 ◦C) Super Tuscan Blend (Max 30 ◦C) 13 November 2018

Vino Superiore Grapes Techniques during alcoholic fermentation Chianti Blends (1 delestage per day and 2 punch-down daily) Super Tuscan Blend (2 delestage per day and 1 punch-down daily) Continue until the cap sinks at the end of fermentation -stop techniques immediately Time of maceration Chianti Blends (Max 15 days including cold maceration and alcoholic fermentation) Super Tuscan Blend (Max 20 -22 days including cold maceration and alcoholic fermentation) 13 November 2018

Vino Superiore Grapes Critical Points Oxygen (especially for Chianti blends) Integrity of the skins during maceration Make sure skins are intact Timing of cold maceration (no more than we suggested) 13 November 2018

Vino Superiore Grapes Recommendations Using yeast to start Fermentation Acclimate yeast to appropriate temperature before addition Using Pectolytic enzyme When alcoholic fermentations starts (0.2 g/L) Secondary fermentation Leave wine at 20-25 C to start MLF (after alcoholic fermentation) Check every week using test kits or TLC If MLF has not started after 1 moth, inoculate with MLF bacteria (0.03g/L) 13 November 2018

Vino Superiore Grapes Using Sulfites (Potassium Metabisulfite) 0.04g/L during cold maceration 0.04g/L during alcoholic fermentation 0.06g/L after MLF 0.06g/L before Botteling 13 November 2018

Principal Joseph Cuciniello 13 November 2018

Freezing process and Importation LN2 process Displaces oxygen “Freshly Picked” Ensures very rapid chilling of the grapes to preserve critical characteristics of the varietal Bucket storage Container loading 13 November 2018

Questions and Answers Vino Superiore Team 13 November 2018

Principal Giuseppe Cuciniello 13 November 2018

Thank you “Grazie”-Thank You We hope you enjoyed the presentation Benvenuti alla famiglia di Vino Superiore We hope you enjoyed the presentation 13 November 2018

Keystone Homebrew We are taking orders now for this fall Free limited Vino Superiore shirts for each order placed this evening 13 November 2018

Vino Superiore