il Molino di Grace:

1. il Molino di Grace: By the grace of nature, a range to remember. This giant sculpture greets visitors at Il Molino di Grace, and is reproduced on every label.

2. Panzano... elegance, authenticity. The heart & soul of Chianti. • Winemakers’ number one mantra – as in real estate – may be capsulized as LOCATION, LOCATION, LOCATION. When the winemaker’s name is Franco Bernabei, you may rest assured the location’s as good as it gets. • How much better can it get when the owner is key executive to a corporate relocations company? • American-born, London-based Frank Grace purchased the 19th-century windmill (“molino”), adjacent barn, villa (Villa di Castagnoli) and vineyards in 1995. He carefully picked their geographic and microclimatic situation, ensconced in the heart of the Panzano zone of Chianti Classico.

3. Saint Francis of the Vineyards and his namesake • Frank Grace is one of those men for whom the sky’s the limit: not content with having made his mark in the business world, he cultivated his interests in fine wine and the fine arts. • The lie of the land, the quality of the light and color of the soil at Panzano in Chianti are so unique, his newly acquired Tuscan estate soon became the meeting point of both his passioni. • Frank Grace restored the ancient barn close to the villa and filled it with sculptures, paintings, contemporary installations and artefacts that spilled out into the surrounding land. One of these was a stunning bronze, “San Francesco delle Vigne”, Saint Francis of the Vineyards (pictured left, behind “Francesco” Grace...), protectively towering over some 110 acres of the latter. • The Panzano estate has seen grape-growing and fine winemaking for the past 350 years, and the average age of proprietary vineyards is 25 years, though many vines are even much older: Gratius, single-vineyard Sangiovese and pinnacle of production, comes from vines aged 55 to 70 years!

4. “Chiantishire” speaks Sangiovese • Classic Chianti terroir: the local combination of marl and limestone known as galestro – very friable calcareous rocks, soft and permeable to heat and water, thus ensuring superb drainage and maturation. • Galestro is just perfect for the noble Tuscan native, Sangiovese. • The high-end reds of Il Molino di Grace (bottles pictured below, right) are all pure Sangiovese varietals: the old-vine Super Tuscan, Gratius, the Chianti Classico, Chianti Classico Riserva and “Super Riserva”, Il Margone: each of them, like Molino’s Saint Francis of Assisi, towering over the appellation while firmly rooted in its humus and character. • If there is one group of professionals who exemplify Chiantishire’s international creativity, it’s the Molino team: U.S.-born, European-bred Frank Grace and his son, Tim; the German estate director, Gerhard Hirmer; Italian winemaker Franco Bernabei, marketing manager Tiziano Vannoni and cellarmaster Giovanni Napolitano. • At the same time, the style and quality of this superb range speak with an all-Tuscan accent: Sangiovese’s. The winery (an ancient barn), completed in 1998

5. The Moral of the Tale From the boardroom to the vineyard: it can begin as a vacation home. That’s what you pretend to yourself, at least. A break from your real life. Then it becomes the REAL life, life the way it’s supposed to be. The ancient windmill Frank Grace Gerhard Hirmer A view of the vineyards • Winemaking may start off as an investor’s hobby, but that’s never how it turns out: wines always wind up as the winners. • Vineyards will never be made to follow the boardroom schedule: they are and remain on Saint Francis time, seasons and natural cycles. • The Grace family and their team are unanimous in pursuing the most environment-friendly, organic and eco-sustainable criteria. San Francesco would have approved... Villa di Castagnoli

6. The Philosophy, the Wines “Our goal is crafting elegant wines that express their terroir through the Sangiovese grape. As such, our use of oak must be judicious: we want Sangiovese to dominate. We have the utmost respect for the land and for Tuscany’s rich winemaking tradition, and have chosen a sustainable, mostly organic approach in the vineyards and the winery.” Frank Grace 100% Sangiovese, single-vineyard Very old vines: Around 55 to 70 years old Steep hillside slopes at 400 meters (1,312 feet) above sea level Guyot training, 3-4 buds per vine; tiny, extract-packed crops Harvested by hand after October 10th Placed to ferment after a second selection of fruit in the winery, at a controlled temperature of 28-30° C (82.4-86° F), macerating on the skins for some 20 days. Full malolactic. Ageing: 11 months in French barriques (new and 2nd year) and 2 years in bottle Color: Deep crimson Bouquet: Rich, complex, intense: ripe black cherries, black berry fruit, spices, white pepper, chocolate, tobacco, humus, game & goudron Palate: Consistent with the nose; extremely rich, complex, full and persistent 100% Sangiovese, from hillside vineyards at 300-400 meters above sea level (984-1,312 feet) Some of the best and oldest vines; “Il Margone” is a selection of the Riserva selection (cf. following slide) Training: Spur-pruned cordon with 3-5 buds Harvested by hand in early October Ferments at a controlled temperature of 28-30° C (82.4-86° F), macerating on the skins for some 20 days. Ageing: 11 months in French barriques and tonneaux (new and 2nd year) and 3 years in bottle Color: Deep crimson Bouquet: Rich, spicy bouquet of dark fruit and white pepper; earthy, gamey aromas of amazing intensity Palate: Great depth, soft tannins & velvety texture, luscious structure, long, lingering finish

7. The Wines (cont’d) 100% select Sangiovese, from hillside vineyards at 300-400 meters above sea level (984-1,312 feet) Training: Spur-pruned cordon with 3-5 buds Harvested by hand in early October Ferments at a controlled temperature of 30° C (86° F), macerating on the skins for some 20 days. Full malolactic. Ageing: In barrels of Slavonian oak and French oak barriques and tonneaux (new and 2nd-year) for 11 months, 2 years in bottle Color: Deep crimson Bouquet: Very complex and spicy, reminiscent of red fruit, cherry jam, white pepper and abundant earthy, gamey notes Palate: Confirms the nose; full, rich, complex, silky & persistent, with sweet, elegant tannins 100% Sangiovese, from hillside vineyards at 280-400 meters above sea level (919-1,312 feet) Training: Spur-pruned cordon with 4-5 buds Harvested by hand in late September/early October Ferments at a controlled temperature of 28-30° C (82.4-86° F), macerating on the skins for some 20 days. Aged 11 months in Slavonian oak barrels and French oak barriques and tonneaux (2nd-year) and a year in bottle. Color: Deep crimson Bouquet: Ample and complex, intense notes of berries and violets that speak of the variety, integrated by earthy, gamey, spicy notes exuding the humus, aromas and character of this unique soil Palate: Full, round, silky tannins, good structure, lingering finish

8. The Wines: Ending on a fun, young note A blend of 75% Sangiovese and 25% Merlot, here is the younger sibling of the range. Grapes are grown on a hill above Lucarelli, training is Guyot and spur-pruned cordon. Harvest is manual, in late September and early October. Ferments at a controlled temperature of 28-30° C (82.4-86° F), macerating on the skins for some 20 days and undergoing full malolactic. Fun and youthful, il Volano matures in steel and bottle so as to maintain its freshness and fragrance. Tasting Notes & Pairings: An appealing bouquet of cherry fruit and wild flowers preludes the well balanced palate. Smooth tannins, zesty flavors of red currant and licorice; a dream with pizza and pasta!