Sos Usos - Gostolai Technical Data: Bottle size: 0.75 L Designation: Cannonau di Sardegna DOC Nepente di Oliena Riserva Production area: Oliena (NU), Central-Eastern Sardinia, at the foot of Mount Corrasi Vine training systems: Bush vine and espalier Average age of the vines: Historic vineyards selected from the oldest plots Yield per hectare: 40 quintals/ha Harvest: Hand-picked with grape selection – late September / October Vinification: Extended maceration for up to 15 days using natural indigenous yeasts Ageing: 12 months in barriques, followed by at least 6 months of bottle ageing Colour: Intense ruby red with deep garnet reflections Aroma: Notes of ripe red fruit, sweet pepper and distinctive hints of asphodel wood Palate: Full-bodied structure, velvety and enveloping tannins, long and persistent finish Alcohol content: 15% Vol. Serving temperature: 18 °C Ageing potential: High (over 5–7 years) Contains sulphites: In accordance with EU Directive 2000/13/EC

Sonazzos - Gostolai Technical Data: Bottle size: 0.75 L Designation: Cannonau di Sardegna DOC Production area: Oliena, Barbagia, Central Sardinia Vine training system: Espalier Average age of the vines: 20–25 years Yield per hectare: 60–70 quintals/ha Harvest: Second half of September Vinification: Approximately eight days of maceration, followed by temperature-controlled fermentation Ageing: One year in previously used barriques, followed by 4 months of bottle ageing Colour: Deep ruby red tending towards garnet, clear and crystalline Aroma: Vanilla notes and ripe red fruit on a spicy, mineral base Palate: Harmony between the aromas and flavours, with a balanced interplay between alcohol and tannic structure Alcohol content: 14.5% Vol. Serving temperature: 16–18 °C Ageing potential: 5–7 years Contains sulphites: In accordance with EU Directive 2000/13/EC

Nero Sardo - Cantina di Mogoro Technical Data Sheet: Format: 0.75 L Designation: Cannonau di Sardegna DOC Production area: Mogoro, Alta Marmilla, central-western Sardinia Vine training system: Espalier (modified bush vine) Average vine age: 20 years Yield per hectare: 70–80 quintals/ha Harvest: Manual, in crates – late September, early October Winemaking: Controlled-temperature skin maceration for approximately 10–12 days, fermentation in stainless steel Ageing: In concrete or stainless-steel tanks, followed by bottle ageing Colour: Intense ruby red with violet highlights that evolve towards garnet with age Aroma: Notes of ripe red berries, plum and delicate spicy hints of black pepper Taste: Warm and full-bodied, with soft tannins and an enveloping, persistent structure Alcohol content: 13% Vol. Serving temperature: 16–18 °C Ageing potential: 4–6 years Contains sulphites: Compliant with EU Directive 2000/13/EC