MSW_Wine&Spirits2018

V I E T T I

Langhe Nebbiolo Perbacco VA R I E TA L Nebbiolo V I N E A G E 35 years on average S O I L Clay-limestone

Barolo Castiglione VA R I E TA L Nebbiolo V I N E A G E 7 to 40 years S O I L Clay-limestone

V I N I F I C AT I O N Total aging is two years. After malolactic done both in barrique and big Slavonian casks, the wine keeps ageing in oak for two years. Blending in steel tanks to follow prior bottling. TA S T I NG NO T E This is a very fruit-forward Barolo with lots of dried-berry and rose-petal character. Full-bodied, round and soft-textured.

V I N I F I C AT I O N Fermentation in stainless steel with daily cap submersion for extraction. The wine is aged for 24-30 months in oak and then all parcels are blended before bottling. TA S T I N G N O T E This is a fruit-forward Barolo with lots of dried-berry and rose-petal character. Full-bodied, round and soft-textured.

Barbera Asti Tre Vigne VA R I E TA L Barbera

Moscato d’Asti Cascinetta VA R I E TA L Moscato d’Asti

V I N E A G E From 3 young vineyards, one of which is used for the single vineyard La Crena Barbera S O I L Loam-clay V I N I F I C AT I O N The must is kept for 2 weeks in stainless steel tanks. At the end of this process the wine is moved in French and Slavonian oak barrels for 14 months. TA S T I N G N O T E Ruby purple color with ripe red cherry aromas with hints sweet spices. A dry, medium bodied red wine with refreshing acidity. Roero Arneis S O I L Calcareous-clayey with sandy elements V I N I F I C AT I O N Fermentation in stainless steel autoclave to preserve some natural CO2. No malacotic fermentation. The wine is held in stainless steel tanks until bottling. TA S T I N G N O T E FFresh floral, citrus and melon aromas with hints of almonds. A dry, medium bodied white wine with crisp acidity, good complexity and a lingering finish. VA R I E TA L Arneis V I N E A G E 25 years

V I N E A G E 40 years S O I L Clay-limestone

V I N I F I C AT I O N The grapes are crushed, pressed and clarified. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2. There is no malolactic fermentation. TA S T I N G N O T E Pale yellow color and slight frizzante, delicately sweet and sparkling with balanced acidity and good complexity.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com