2. Overview Estate Owned by: The Gialletti and Cotarella families Wine Region: Umbria Winemaker: Riccardo Cotarella Total Acreage Under Vine: 300 Estate Founded: 1988 Winery Production: 600,000 Bottles

3. Location The winery owns a total of 300 acres located in the heart of the Orvieto Classico appellation. Of these, 172 acres are dedicated to the production of Orvieto Classico The remainder features Merlot, Sangiovese, Cabernet Sauvignon and Montepulciano grapes.

4. History La Carraia was founded in 1988 by the Gialletti and Cotarella families; Riccardo Cotarella is the co-owner and winemaker. 1995 marked the first release of Poggio Calvelli, a joint venture between La Carraia and Winebow. – This wine represents a new style of Orvieto Classico, one that is aged in small oak barrels.

5. History Tizzonero and Fobiano, the two top-shelf wines produced at La Carraia, are known for consistent quality and overall versatility. La Carraia is able to satisfy the needs of both the casual, value- oriented consumer with products like Sangiovese and Orvieto Classico, as well as the most demanding collector with a wine like Fobiano.

6. Family Odoardo Gialletti and his sons Mauro and Marco make the rounds of the various vineyards overseeing the work to ensure the best quality Odoardo GiallettiMauro Gialletti

7. Winemaker Riccardo Cotarella Born in Monterubaglio, Riccardo Cotarella comes from a family that has been in the winemaking business for many generations. In 1968, he graduated from the prestigious Enology and Viticulture School of Conegliano Started his winemaking career at the Conte Vaselli winery in Umbria. In 1979, Riccardo and his brother Renzo started the Falesco Winery. Developed the blockbuster Vitiano wines In 1981, he expand his activities to include “consulting winemaker.” Today, he owns and operates an agricultural and oenological consulting company employing young graduates of the University of Viterbo, where he is a full professor of enology and viticulture. He was the first Italian winemaker to be invited to work in Bordeaux In Italy, Riccardo’s clients include: Coppo (Piemonte), Di Majo Norante (Molise), Galardi (Campania), La Carraia (Umbria), Montevetrano (Campania), Monti (Abruzzo), Morgante (Sicilia), and Sportoletti (Umbria).

8. Fobiano Umbria IGT 70% Merlot and 30% Cabernet Sauvignon Aromas of blackcurrant, dark chocolate, licorice, vanilla, tobacco leaf and leather, which continue to unfold on the palate. The refreshing acidity compliments the fine-grained, silky tannins and full-bodied richness. Recommended with hearty, rich meat entrees such as filet mignon in mushroom sauce, prime rib or steak tartare.

9. Orvieto Classico DOP 40% Grechetto, 30% Procanico, and 30% Malvasia One of the best known white wines from Central Italy. Its history begins with the Etruscans and continues in the Middle Ages when it was a Papal favorite. Aromas of Mediterranean flowers complement undertones of citrus fruits and apples. On the palate, it is fresh and full with good acidity balancing a long, pleasing finish. Pair this wine with Asian citrus salads, Gremolata sauces, lightly-seared bay scallops, or migas.

10. Poggio Calvelli Orvieto Classico DOC 50% Grechetto, 25% Chardonnay and 25% Procanico (Trebbiano) "Poggio" means “hilltop” in Italian, a name that pays tribute to this perfectly exposed hilltop vineyard. Beautifully floral on the nose with hints of ripe pear, peach, toasted nuts, vanilla and honey. On the palate, the wine is rich yet refreshing, with a full, well-rounded finish. It makes a classic accompaniment to seafood, grilled salmon and shellfish, and also pairs excellently with brunch fare or cow's milk cheeses.

11. Sangiovese Umbria IGP 100% Sangiovese Loads of ripe blackberry, strawberry and currant on the nose with subtle hints of mocha, tobacco and sweet spice. Full and rich with soft tannins, the lush layers of fruit and spice are backed by lively acidity. This everyday Sangiovese is the perfect choice for barbecues, pastas, pizza and sausages.

12. Tizzonero Montepulciano Umbria IGT 100% Montepulciano Tizzonero is the local word for charcoal, referring both to the soil and the deep color of this wine. Aromas of wild berries, ripe blackberry and currants, deliciously enveloped by exotic notes of dark chocolate, black pepper, leather and smoky vanilla. A great wine for rich risottos and pasta, game, roast beef, steaks, cured meats and medium-aged cheeses.