FAST FACTS  founded in 1930 by Domenico “Minot” Alessandria  In 2003 starting to making bottles with Negretti brand  family Estate, owned by Ezio and Massimo Negretti  use of 100% Estate grown fruit, 13 hectares of vineyards in La Morra, Monforte d’Alba and Roddi  Production of approx bottles  60% Barolo, 10% Nebbiolo, 15% Barbera, 5% Dolcetto and 10% Chardonnay  head winemaker: Massimo Negretti  Sales manager: Ezio Negretti

ABOUT US HEAD WINEMAKER: Massimo Negretti (22/01/1978)  wine technician at ITAES in Alba (CN)  Enologist at University’s Faculty of Agriculture in Turin  His passion: motor bike, fitness and naturally WINE SALES MANAGER: Ezio Negretti (19/11/1981)  Wine technician at ITAES in Alba (CN)  Economist at University’s School of Business Administration in Turin  His passion: soccer, cooking and naturally WINE Our philosophy is based on the constant, persistent pursuit of quality.

THE WINERY  Located in La Morra  2003 first vintage, marked the accomplishment of our dream  The winery’s facilities were built very recently, but the materials used are reminders of the simplicity of the past  5 locals: entrance/tasting room, fermentation area, stocking area for wines and bottles, two locals for ageing process Wines: Barolo DOCG Bricco Ambrogio Barolo DOCG Mirau (only from vintage 2006) Barolo DOCG Langhe DOC Cabernet (only from vintage 2009) Nebbiolo d’Alba DOC Barbera d’Alba DOC Superiore Dolcetto d’Alba DOC DADA’ Langhe DOC Chardonnay

VINEYARDS  13 hectares of vineyards in La Morra, Monforte d’Alba and Roddi  wines are exclusively made from Estate grown fruit  90% of the work is dedicated to the vineyards and only 10% to the cellar  respect for the vineyard is our motto  extensive year round care and green harvest result in extremely low yields Green Harvest:  low yields are the key factor to making great wine  between end of June and the end of July a percentage of the still green grapes will be cut out  the vintage, careful judgment and experience decide the extent of green harvest  the earlier and more extensive the green harvest, the more flavors will concentrate in the remaining grapes Harvest:  beginning of September: Chardonnay and Dolcetto  end of September: Barbera  beginning of October: Nebbiolo and Cabernet  the perfect moment to harvest: determined by ripeness, sugar and acidity content, weather conditions and experience  extensive green harvest in the Summer will support a faster ripening process of the fruit  all grapes are hand picked and carefully handled in small caskets

WORK IN THE CELLAR  great wines are made in the vineyard and not in the cellar  modern technology supports an error free process  temperature and humidity controlled facilities  vertical rotofermenters for first fermentation  impeccably clean cellars  no filtration  no clarifying by adding substances  constant quality control  most modern bottling technology

BAROLO DOCG BRICCO AMBROGIO  VARIETALS AND PERCENTAGE: nebbiolo 100%  GROWING LOCATION: Roddi, Cru Bricco Ambrogio  AVERAGE AGE OF VINEYARDS: 45 years  POSITION: facing south  AVERAGE PRODUCTION/HA: 5.5 tons The King of wines. Comes from Nebbiolo grapes produced in a particularly suitable sub zone, named Bricco Ambrogio in the town of Roddi, which are grown with the traditional Guyot system. Bricco Ambrogio is a spendid, but nearly unknown cru and the Negretti family believe in that wine. The vineyards had around 45 years old, the exposure is south-east and the soil is dominantly calcareous marl with some limestone. The grapes which are harvested in the end of October arrive in the winery to be selected, picked and pressed. The most obtained, ferments at a controlled temperature with a 14/16 day maceration using the “cappello sommerso” method. After drawing, the wine first matures in French Allier kegs for 18 months, and successively in 20 hl oak casks for about 6 months. After that, one more year of bottle aging before the commercialization. The result: amazing.

BAROLO DOCG  VARIETALS AND PERCENTAGE: nebbiolo 100%  GROWING LOCATION: La Morra  AVERAGE AGE OF VINEYARDS: 30 years  POSITION: facing south-east  AVERAGE PRODUCTION/HA: 6 tons Comes from Nebbiolo grapes produced in particularly suitable zones on the hills of La Morra, considered one of the finest and representative zone for Barolo’s production. Here is all the philosophy of the Negretti estate. A bottle that is representative and that is made with grapes from prized vineyards in La Morra area. The soil is formed of layers of sand and clayey marl with a high silt content, and is at an ideal altitude for nebbiolo, as well as lying in a perfect position facing due south. The grapes which are gathered the last ten days of October arrive in the winery to be selected, picked and pressed. The most obtained, ferments at a controlled temperature with a 14/16 day maceration using the “cappello sommerso” method. After drawing, the wine first matures in French Allier barriques for 6 months, and successively in 20 hl oak casks for about 16/18 months.

NEBBIOLO D’ALBA DOC  VARIETALS AND PERCENTAGE: nebbiolo 100%  GROWING LOCATION: La Morra, Monforte d’Alba  AVERAGE AGE OF VINEYARDS: 30 years  POSITION: facing south-west  AVERAGE PRODUCTION/HA: 6.5 tons This is a red wine with very long-standing traditions. It is made from nebbiolo grapes grown on the hills of La Morra and Monforte d’Alba, considered one of the finest zone for grown nebbiolo using the classic Guyot vine training system. For the Negretti family to make an important Nebbiolo, with selected grapes, is a choice, a tribute to the varietal that made this land famous. And the medium textured with tendency to calcareous soil gives it a powerful body but a very fine elegance. The grapes are harvested in october. In the winery they are de-stemmed and crushed before the must ferments on the skins for days at a controlled temperature. The wine is then drawn off for ageing, partly in french Allier oak barrels for 12 months.

BARBERA D’ALBA DOC SUPERIORE  VARIETALS AND PERCENTAGE: barbera 100%  GROWING LOCATION: La Morra  AVERAGE AGE OF VINEYARDS: 25 years  POSITION: facing south-west  AVERAGE PRODUCTION/HA: 6.5 tons This is a red wine with very long-standing traditions. It is made from barbera grapes grown on the hills of La Morra using the classic Guyot vine-training system. This wine is a representative of grapes from our vineyards in La Morra, grown in a particular wind-swept crests and on soil with a high percentage of sand and silt. Some of these vineyards are old, while most have been replanted using small cluster clones grafted onto moderately vigorous stock. The grapes are harvested in early October, and are taken to the winery where they are de-stemmed and crushed. The must ferments on the skins for 8-10 days at a controlled temperature, before being drawn off. The wine then matures in Allier oak barrels for around 12 months to gives it more balance between strong body, acidity and tannins.

DOLCETTO D’ALBA DOC  VARIETALS AND PERCENTAGE: dolcetto 100%  GROWING LOCATION: La Morra  AVERAGE AGE OF VINEYARDS: 40 years  POSITION: facing south-west  AVERAGE PRODUCTION/HA: 6.5 tons This is a red wine with very long-standing traditions. It is made from dolcetto grapes grown on the hills of La Morra using the classic Guyot vine-training system. This wine is a representative of grapes from our vineyards in La Morra, and it is a portrait of simplicity, a mark of the territory. Is the wine of the Langa’s people, made to be as fresh and clean as possible. Some of these vineyards are old, while most have been replanted using small cluster clones grafted onto moderately vigorous stock. The grapes are harvested in middle of September, and are taken to the winery where they are de-stemmed and crushed. The must ferments on the skins for 5-7 days at a controlled temperature, before being drawn off. The wine ages 8-10 months in steel tanks before the bottling.

DADA’ LANGHE DOC CHARDONNAY  VARIETALS AND PERCENTAGE: chardonnay 100%  GROWING LOCATION: La Morra  AVERAGE AGE OF VINEYARDS: 15 years  POSITION: facing north  AVERAGE PRODUCTION/HA: 6.5 tons This Chardonnay is made from the white grape-variety grown in many parts of the world. Here on the hills of La Morra the vineyards are trained according to the traditional Guyot system. The Chardonnay is cultivated using mainly small-cluster French clones on a calcareous soil, west exposed, located in the bottom of the hill where there is a very important short-term variability of temperature between night and day in order to preserve the primary grapes aroma and to save a good acidity. The grapes are picked in the middle of September. When they reach the winery they are pressed softly to obtain their juice, part of which undergoes fermentation in stainless steel while the remainder ferments in Allier oak barrels, where it continues to mature for 8-10 months and make also a malolactic fermentation. The two lots are then skilfully blended, and bottled at a controlled temperature to keep all the wine's fragrance and aromas intact. That method permit to give at this wine a nicely crisp taste with great structure, invitingly fruity nose with fragrant hints of butter and honey.

Some of our scores.. WINE SPECTATOR: 91pt Barolo Bricco Ambrogio pt Barolo pt DADA’ Langhe Chardonnay pt Barbera d’Alba Superiore 2006 LUCA MARONI: IP 87 Barolo Bricco Ambrogio 2005 IP 87 Barbera d’Alba Superiore 2006 IP 85 Nebbiolo d’Alba 2006 IP 84 Barolo Bricco Ambrogio 2004 IP 84 Dolcetto d’Alba 2007 DECANTER: 5 Stars(blind tasting): Barolo 2004 Wine of the year: Barolo 2004 Gold Medal: Barolo Bricco Ambrogio 2004 Bronze Medal: Barolo Bricco Ambrogio 2003 VERONELLI: 91pt Barolo Bricco Ambrogio pt Barolo Bricco Ambrogio pt Barolo pt Nebbiolo d’Alba pt DADA’ Langhe Chardonnay pt Barbera d’Alba Superiore pt Dolcetto d’Alba 2007

Az. Agr. Negretti di Alessandria Graziella Fraz. Santa Maria – Loc. Peso La Morra (CN) – ITALY Phone: +39 (0) Fax: +39 (0)