1. Vino Superiore

2. 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

3. “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

4. Director of Marketing
Joseph Villiano III
13 November 2018

5. 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

6. 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

7. Enologist
Federico
13 November 2018

8. 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

9. 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

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

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

12. 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

13. 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 days including cold maceration and alcoholic fermentation)
13 November 2018

14. 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)
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15. 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 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

16. 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
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17. Principal
Joseph Cuciniello
13 November 2018

18. 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
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19. Questions and Answers
Vino Superiore Team
13 November 2018

20. Principal
Giuseppe Cuciniello
13 November 2018

21. 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

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

23. Vino Superiore