1. presents LE CASEMATTE

2. Founded in 2008 by Gianfranco Sabbattino, in partnership with soccer player Andrea Barzagli. Two people who share a passion for wine and the vineyard. “After having done a lot of research, I have finally found in Le Casematte something that justifies what has been a definitive life choice for me.“ - Gianfranco Sabbattino LE CASEMATTE

3. Hard Work Dedication Determination Courage Respect for nature A strong identity Can-do philosophy Love of the fruits of the earth and wines made with passion Unrelenting charm

4. LE CASEMATTE

5. LE CASEMATTE LOCATION Located in the northeast corner of Sicily, set in the Messina hills. It is surrounded by two seas: the Tyrrhenian and the Ionian, united by the Strait of Messina. The winery is in Faro Superiore, high above the Strait of Messina on a hillside with a 70% grade slope. It is one of the world’s earliest wine- growing regions. FARO DOC (Messina)

6. LE CASEMATTE NAME It was named after two casematte (casemates or pillboxes in English) from World War II. They served as observatories and defense structures at that time. Today, the casematte watch over Gianfranco’s largest vineyard (2 hectares or 4.9 acres). Le Casematte’s total surface is 7 hectares (17 acres) of terraced vineyards, 250-370 meters (about 820-1,215 feet) above sea level.

9. LE CASEMATTE TERROIR Immaculate and isolated, these vineyards benefit from the constant sea breeze of the Strait of Messina, especially the Sirocco wind in summer. Excellent day/night temperature swings give the wines a wonderful aromatic quality and a freshness throughout the entire range. The sandy, calcareous and clayey soils also contribute amazing elegance and fragrance to the wines. Gianfranco’s wines are luscious, enjoying exceptional balance between the components. The winemaker is one of Italy’s most renowned: Carlo Ferrini

10. LE CASEMATTE THE WINES From Pelorus. Capo Peloro, also known as Punta del Faro, one of the most celebrated promontories in Sicily, was name after him. In Greek Mythology, Pelorus helped found the city of Thebes. PELORO

11. LE CASEMATTE THE WINES PELORO ROSSO IGT TERRE SICILIANE – 70% Nerello Mascalese, 30% Nocera. Vinification – grapes are hand-harvested mid to late September. Aging takes place in steel vats and then in French oak for two months. Bottle-aged for 4-5 months before release. Color – brilliant ruby red with violet reflections. Nose – generous aromas of small red berries, floral fragrances as well as carob, licorice and spice. Palate – fresh acidity, rich fruit, minerality and vibrant tannins.

12. LE CASEMATTE THE WINES PELORO BIANCO IGT TERRE SICILIANE – 65% Grillo, 35% Carricante. Vinification – grapes are hand-harvested mid- September. Aging takes place in steel vats and then in bottle for three months before release. Color – bright straw yellow. Nose – white and yellow-fleshed fruit with floral aromas like mimosa and chamomile. Iodine, mineral aromas and Mediterranean herbs. Palate – fresh and tangy with pleasant fruit and a long, invigorating finale heightened by lively citrus notes.

13. LE CASEMATTE THE WINES FARO DOC The Faro DOC was created 3 December 1976. The local wine dates back to ancient times; the word “Faro” comes from Pharii, an ancient Greek population that settled and grew grapes as far back as the fourteenth century B.C. One of the world’s most ancient wine-growing areas and one of the smallest appellations (around 20 hectares, less than 50 acres), located in the Messina district. 100% native appellation, made exclusively from autochthonous varieties. Most suitable to Messina soil, which is compact and slightly acidic at higher altitudes and alluvial towards the coast.

14. LE CASEMATTE THE WINES Faro DOC regulations: 45-60% Nerello Mascalese 15-30% Nerello Cappuccio 5-10% Nocera (With the possible addition, of max. 15% of Nero d’Avola, Gaglioppo and/or Sangiovese.)

15. LE CASEMATTE THE WINES FARO DOC – 55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d’Avola. Vinification – hand-harvested in mid to late September. Long maceration on skins. Aged in French oak for nine months to a year and then in bottle for six months. Color – Dark ruby red with orange hues. Nose – Intense, elegant and ample nose boasting notes of ripe red berries and blueberries, Mediterranean scrub and spicy notes like nutmeg and pepper. Palate – Well-balanced with elegant, firm tannins and round, rich fruity flavor; elegant finale.