2. MASTRANGELO VINI
Company informations
Establishment: 2000
Property: Filiberto Mastrangelo
Oenologist: Beniamino Di Domenica
Bottle produced: 35.000 (productive power 700.000)
Vineyard hectares on property: 3,5 + 2 on rent
From an ancient family tradition and the love for land has born
the farm Mastrangelo-Tenimenti del Grifone.
The care for nature and the research for quality have always
been the company’s philosophy and it is for this reason that the
owner Mr Filiberto Mastragnelo supervises all stages of
production to obtain excellent wines from vineyards on lush hills
of Abruzzo .
Grapes are manually harvested to respect their integrity and
organoleptic characteristics more while the wise use of modern
technologies in traditional agricultural processing allow to
obtain balanced and elegant wines.
Products:
RED WINES STILL:
- “La Riserva del Vicario” Montepulciano d’Abruzzo D.O.C.
(RESERVA)
- “Angelo Rosso” Montepulciano d’Abruzzo D.O.C.
WHITE WINES STILL:
- “L’Oro del Cardinale” Trebbiano d’Abruzzo D.O.C (RESERVA)
- “Angelo Bianco” Trebbiano d’Abruzzo D.O.C
- “Nuntius” Pecorino Colline Pescaresi I.G.T.
R0SE’ WINE STILL:
- “Angelo Rosa” Montepulciano d’Abruzzo Cerasuolo D.O.C.

3. WINE: TREBBIANO D’ABRUZZO DOC
GRAPES: TREBBIANO D’ABRUZZO of ancient selected clones
from vineyard in Loreto Aprutino in Pescara Province
VINTAGE: Vintage take place during second and third decade of
October once grapes are properly ripe. Evaluation is made by
checking the following paramenters: sugar content, total acidity
and PH value. Grapes are manually harvested to respect their
integrity and organoleptic characterics.
VINIFICAION: New white vinification technics are applied. Stalk
removal is followed by sort skin steeping, the contact between
the must and the skins for 8-10 hours at a temperature of 15-18°C.
In this way noble and aromatic skin compnents necessary for the
aroma and personality of future wine, are extracted. After a soft
pressing must is refrigerated at a temperature of 8-13°C and
decanted for 10-12 hours. Lieviti are added to clear must which is
fermenteded at controlled temperature of 15-16°C. The wine
produced is stored in stainless steel tanks and affinated on
thinlees for 3 mouths with periodical pumping to keep lees
suspended. Once this stage of affination is completed the wine is
moved to new steel tanks and stored at a temperature of 12°C,
this to mantain its organoleptic characteristics of aroma and
freshness.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: Straw yellow
SMELL: Fresh smell, intense and well built with sensation of ripe
exotic fruit
TASTE: Soft harmonic and rounded taste, full bodied and
persistant
BEST WITH: It’s deal with sea-food appetizer, light first dishes
and dishes of fish and fresh cheese. Excellent as aperitf.
SERVICE: Serve at temperature of 10-12°C. Open at the time of
serving.
STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal
position
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 12,0°
Acidicty g/l 5,5
pH 3,20
Extract g/l 21,5
ANGELO BIANCO

4. WINE: CERASUOLO D’ABRUZZO DOC
GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected
clones from vineyard in Loreto Aprutino in Pescara Province
VINTAGE: Vintage take place during second and third decade od
October once grapes are properly ripe. Evaluation is made by
checking the following parameters: phenolic ripeness, sugar
content, total acidity and ph value .Grapes are manually
havested to respect their integrity and organoleptic
characteristics .
VINIFICAION: winemaking is carried out according to traditional
techniques of vin rosè, where stalk removal is followed by
stepping of the must with skin for about 12 hours at a T° of 8-10°C
. In this way the noble and aromatic skin component necessary
for the aroma and personality of future wine are extracted. The
must is decanted and fermented with the addition of selected
yeasts a T° of15-16°C.At the end of fermentation the wine is
separated from the lees and aged in stainless steel tanks for 3-4
months at a low temperature to keep the organoleptic specif
cations of Cerasuolo wine. Once this stage of processing is
completed the wine is bottled and it is sold after 1 month of
aging in bottle.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: rosè and brilliant, typical of cherry.
SMELL: typical production area bouquet, wide, intense and
persistent smell with ripe cherry
TASTE: balanced, fresh, soft and rounded taste, full bodied and
persistant.
BEST WITH: excellent with spicy salami appetisers, first dishes
with pasta, white meat and fresh cheese.
SERVICE: serve at a temperature of 10-12°C .Open in due time
before serving.
STORAGE: keep in fresh place at 10-12°C with bottle in horizontal
position
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 13,0°
Acidicty g/l 5,3
pH 3,30
Extract g/l 22,0
ANGELO ROSA

5. WINE: MONTEPULCIANO D’ABRUZZO DOC
GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected
clones from vineyard in Loreto Aprutino in Pescara Province
VINTAGE: Vintage take place during second and third decade od
October once grapes are properly ripe. Evaluation is made by
checking the following parameters: phenolic ripeness, sugar
content,total acidity and ph value.Grapes are manually havested
to respect their integrity and organoleptic characteristics .
VINIFICAION: Vinification is carried out according to traditional
technics, where stalk removal is followed by stepping of the
must with skin for about 7-8 days. Temperature change from
initial 18° C (pre-fermentation stepping) to 26-28°C during
alcoholic maceration and post-fermentation. During the contact
between must and skin, there are periodical delastage and
pumping to guarantee a full mixing between them and obtain a
good extraction of skins noble components. Once steeping and
fermentation are finished, the wine is separated from the skins by
means of soft pressing and placed in stailess steel tanks where
primary alcoholic fermentation is completed. After some days
wine is poured off and lactic bacterium are added for
malo-lacticfermentation. The wine obtained is stored in stailess
stell tanks and affinated on thin lees for further 3 months,
periodical batonages keep the lees suspended. Once affination is
completed, wine is poured off and stored is steel tanks at a
temperature of 12°C to keep its quality organoleptic proprieties
till its bottled. The wine is sold after 1 months affination in bottle.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: Ruby red deep.
SMELL: Typical production area bouquet, wide, intense and
persistent smell with wild cherry and ripe red fruit sensation
TASTE: Pleasant, soft and rounded taste, full bodied and
persistant.
BEST WITH: Excellent with spicy salami appetisers, first dishes
with pasta,red meat and medium aged cheese.
SERVICE: Serve at a temperature of 18-20°C .Open in due time
before serving.
STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal
position
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 13,0°
Acidicty g/l 5,3
pH 3,40
Extract g/l 35,0
ANGELO ROSSO

6. WINE: PECORINO IGT
GRAPES: PECORINO of ancient selected clones from vineyard in
Loreto Aprutino, Pescara
VINTAGE: Vintage take place during the second half of
September once grapes are properly ripe. Evaluation is made by
checking the following parameters: sugar content, total acidity
and pH value. Grapes are manually harvested to respect their
integrity and organoleptic characteristics .
VINIFICAION: new white winemaking techniques are applied.
Stalk removal is followed by short skin stepping between the
must and the skin for 8-10hoursat a temperature of 8°C.In this
way the noble and aromatic skin component fundamental for the
aroma and personality of future wine are extracted.. After a soft
pressing must is refrigerated at a temperature of 8-10°C and
decanted for 10-12 hours. Yeasts are added to clear must which
is fermented at a controlled temperature of 15-16°C . The wine
produced is stored in stainless steel tanks and aged on thin lees
for 3 months with periodical pumping to keep lees suspended.
Once this stage of processing is completed the wine is bottled
and it is sold after 1 month of gin bottle.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: straw yellow clear and brilliant.
SMELL: delicate smell well built with sensation of flowers and
ripe exotic fruit
TASTE: fresh and balanced taste, harmonic and rounded
medium bodied and persistant.
BEST WITH: it’s ideal with light dishes and with dishes of fish.
Very good as aperitif.
SERVICE: serve at a T° of 8-10°C opening at the time of serving.
STORAGE: keep in a fresh place at 12°C with bottle in horizontal
position
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 13,0°
Acidicty g/l 5,5
pH 3,20
Extract g/l 21,0
NUNTIUS

7. WINE: MONTEPULCIANO D’ABRUZZO DOC
GRAPES: MONTEPULCIANO D’ABRUZZO of ancient selected
clones from vineyard in Loreto Aprutino in Pescara Province
VINTAGE: Vintage take place during second and third decade od
October once grapes are properly ripe. Evaluation is made by
checking the following parameters: phenolic ripeness, sugar
content, total acidity and ph value.Grapes are manually harested
to respect their integrity and organoleptic characteristics.
VINIFICAION: Vinification is carried out according to traditional
techniquess, where stalk removal is followed by stepping of the
must with skin for about 20 days. Temperature change from initial
18° C (pre-fermentation stepping) to 30-32°C during alcoholic
maceration and post-fermentation. 12 hours after stalk removal,
10-15% of the must is removed to concentrate in the remaining
must flavours and polyphenols contained in the skin. During the
contact between must and skin, there are periodical delastage
and pumping to guarantee a full mixing between them and
obtain a good extraction of skins noble components. Once
steeping and fermentation are finished, the wine is separated
from the skins by means of soft pressing and placed in stainless
steel tanks. After some days of decanting rough less are
eliminated and the wine is moved to French oak barriques where
malo-lactic fermentation takes places with addition of lactic
bacterium. Once malo-lactic fermentation is completed wine is
aged on thin lees for further 6 months, periodical battonages
keep the less suspended. The wine is poured off and affined for
further 12 months in Oak barriques until it is bottled. The wine is
sold after 6 months aging in bottle.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: Ruby red with slighty garnet glare.
SMELL: Typical production area bouquet, wide, intense and
persistent smell. Very pleasant Jam, licorice, spices and
chocolate sensation
TASTE: Clear intense and persistent taste, pleasantly
harmonious, balanced and palatable due to its low acidity and
tannins softness. Tannins coming from the polyphenols allow
long aging..
BEST WITH: La Riserva del Vicario is indicated for important
events. It is excellent with first spicy dishes , red meat, game, ripe
and typical cheese. Very good as meditation wine.
SERVICE: Serve at a temperature of 18-20°C .Open in due time
before serving
STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal
positionposition
LA RISERVA DEL VICARIO
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 13,5°
Acidicty g/l 5,3
pH 3,40
Extract g/l 35,0

8. WINE: TREBBIANO D’ABRUZZO DOC
GRAPES: TREBBIANO D’ABRUZZO of ancient seleceted clones
from vineyard in Loreto Aprutino in Pescara Province
VINTAGE: Vintage take place at the end of september once
grapes are properly ripe. Evaluation is made by checking the
following parameters: sugar content,total acidity and pH value.
Grapes are manually harvested to respect their integrity and
organoleptic characterics.
VINIFICAION: New white vinifications technics are applied. Stalk
removal is followed by short skin steeping, the contact between
the must and the skins for 8-10 hours at a temperature of 15-18°C.
In this way noble and aromatic skin components necessary for
the aroma and personality of future wine, are extracted. After a
soft pressing must is refrigerated at a temperature of 8-10°C.
After the decantation Lieviti are added to
clear must which is fermentated at controlled temperature of
20-23°C in Oak barriques.. After the alcholic fermentation and the
malolactic fermentation wine remains in barriques in conctact
with thin lees for 8-10 months; during this period batonages are
carried out as normal. The wine is sold after 3 months affination in
bottle.
ORGANOLEPTIC SPECIFICATIONS:
COLOUR: Straw yellow with golden reflex.
SMELL: Intense, persistant and wide,well built with sensation of
ripe exotic fruit, balsamic honey
TASTE: Soft harmonic and rounded taste, full bodied and
persistant
BEST WITH: It’s ideal with,light first dishes ,dishes of fish and
medium aged cheese. Very good as a meditation wine.
SERVICE: Serve at a temperature of 10-12°C. Open at the time of
serving
STORAGE: Keep in fresh place at 8-10°C with bottle in horizontal
position
CHEMICAL SPECIFICATIONS:
Alcohol %Vol 13,0°
Acidicty g/l 5,5
pH 3,20
Extract g/l 21,5
L’ORO DEL CARDINALE

9. PRICE LIST
Code Wine Product Packaging Price
Reserved
Discount
Best
Price*
Bottle per
cartboard
MV-001 Angelo Rosso Montepulciano D'Abruzzo DOC 750ml € 9,50 56% € 4,18 6
MV-002 Angelo Bianco Trebbiano D'Abruzzo DOC 750ml € 9,00 55% € 4,07 6
MV-003 Angelo Rosa Cerasuolo D'Abruzzo DOC 750ml € 9,00 56% € 3,95 6
MV-004 Nuntius Pecorino IGT 750ml € 9,50 23% € 7,31 6
MV-005 La Riserva del Vicario Montepulciano D'Abruzzo DOC - Reserva 750ml € 12,50 17% € 10,32 6
MV-006 L'Oro del Cardinale Trebbiano D'Abruzzo DOC - Reserva 750ml € 10,50 17% € 8,70 6
Inside the column "Reserved Discount" is indicated maximum
percentage discount applicable from a minimum order of 600
bottles (1 pallet).
- All Prices are Ex-work.
- * Best Price: refers to a minimum order of 600 bottles (1 pallet)
- Current total production: 35,000 bottles
- Potential annual production: 700,000 bottles
- Payment system: advance payment by bank transfer.
- Delivery time: one week after payment confirmation

10. Export Management
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