Consultvi Join Forces to with a Group of Select Wineries to ﬁnd Unique Wines Made by Autochthonous Varieties and the Passion of Winemakers Who Know Their Land

UNIQUE WINES SELECTION

WINE TO EXPORT

ConsultVi join forces to with a group of select wineries to ﬁnd unique wines made by autochthonous varieties and the passion of winemakers who know their land.

These are some of the newest, most groundbreaking projects in the business and others with long winemaking history. They have all joined together with ConsultVi with the same philosophy, quality and respect for their roots and love for wine. Arnau Maco CATALUNYA MUSCÀNDIA

D.O. CAVA

AVAILABLE FOR WORLDWIDE DISTRIBUTION ANCESTRAL KNOWLEDGE

VIADER FAMILY

The Viader young brothers, come from a family that has been deeply rooted in the Penedès region since 1823 when their great-great grandfather set up the ﬁrst pharmacy in Sant Sadurní d’Anoia.

Eduard Viader has an extensive experience as a production manager of an outstanding cellar, and in 2009 produced the ﬁrst Muscàndia.

His philosophy is process carried out by hand and limited production, to maintain its delicate and fragrant character. BRUT NATURE GRAN RESERVA BRUT RESERVA BRUT ROSÉ RESERVA Xarel·lo, Macabeu and Parellada Xarel·lo, Macabeu and Parellada Pinot Noir D.O. Cava Gran Reserva D.O. Cava Reserva D.O. Cava Reserva

Where yeasts express all their complexity Happiness on the bubble and fruity elegance Explosive strawberries and mad about violets

ELABORATION ELABORATION ELABORATION

• Aged for more than 60 months in stacks. • Aged for more than 18 months in stacks. • Aged for more than 18 months in stacks.

• Clarified by hand on tables and disgorged by • Clarified by hand on tables and disgorged by • Clarified by hand on tables and disgorged by hand, bottle by bottle. hand, bottle by bottle. hand, bottle by bottle.

• Contains no tirage liqueur. PRIZES PRIZES

• Winner of the Vinari Bronze Award in • Winner of the Grand Vinari Gold Award 2014. and the Vinari Gold Award in 2014. BÀLSAM BRUT Xarel·lo, Macabeu and Parellada D.O. Cava

The positive things of youth

ELABORATION

• Aged during more than 9 months in our cava, at more than 13 meters underground, where we have 16ºC during all the year.

• Clariﬁed by hand on tables and disgorged by hand, bottle by bottle.

• Addition of expedition liquour, Brut. CARLES ANDREU

D.O. CONCA DE BARBERÀ / D.O. CAVA

DISTRIBUTION NOT AVAILABLE FOR BELGIUM

DISTRIBUTION WITHOUT EXCLUSIVITY FOR:

UK / IRELAND / SWITZERLAND / GERMANY /

SCANDINAVIA / CANADA / MEXICO / ASIA /

LIBERIA / THE TREPAT KINGDOM

ANDREU FAMILY

The Andreu Family, with Carles as head of the project, are specialist on the Trepat variety, with this grape starts a revolution on their region with their wine Trepat, one of the most smooth and spicy wines of Catalunya.

They own 80 hectares of vineyards where they mainly grow the traditional varieties: Macabeu, Parellada and the singular Trepat.

Ever since the 18th century the family has been dedicated to growing vines. BRUT NATURE BRUT ROSAT RESERVA BRUT NATURE Macabeu and Parellada Trepat Macabeu, Parellada and Chardonnay D.O. Cava D.O. Cava D.O. Cava Reserva

The perfection of the simplicity Good mood with this nice “cocktail” of red fruits Refreshing dryness in complete balance

ELABORATION ELABORATION ELABORATION

• Smooth pressing and fermentation at 15ºC • Cold maceration with the skins and • Smooth pressing and fermentation t 15ºC for for ten days. Coupage of obtained wines. fermentation at 15ºC. ten days. Coupage of obtained wines.

• Second fermentation in bottle at 14ºC and • Second fermentation in bottle at 14ºC and • Second fermentation in bottle at 14ºC and reamining on lees for eigtheen months. remaining on lees for ﬁfteen months. remaining on lees for twenty-six months.

QUALIFICATIONS QUALIFICATIONS QUALIFICATIONS

• 89 Points Parker / 90 Points Peñin • 88 Points Parker / 88 points Peñin • 90 Points Parker / 87 Points Peñin RESERVA BARRICA BRUT NATURE BRUT TREPAT ROSAT RES. BARRICA TREPAT Parellada, Macabeu and Chardonnay Trepat Trepat D.O. Cava Reserva D.O. Cava Reserva D.O. Conca de Barberà

They are the oaky sparkling wine surgeons Rich taste of raspberries and hints of noble woods Delicate tannins, fresh violets and rose pepper

ELABORATION ELABORATION ELABORATION

• Smooth pressing and fermentation at 15ºC • Slightly mash in cold with their skins. • Cold maceration before fermentation at 8ºC for ten days. Coupage of obtained wines. Fermentation at low temperature in new during 8 days. Alcoholic fermentation at French barrels without toast. 3 month in 20ºC. • Second fermentation in bottle at 14ºC and barrels with few battonage. reamining on lees for eigtheen months. • Malolactic fermentation in new french oak • Second fermentation in bottle at 14ºC and barrels with a capacity of 225 litres. QUALIFICATIONS remaining on lees for twenty six months. QUALIFICATIONS • 91 Points Peñin QUALIFICATIONS • 90 Points Parker / 90 Points Peñin • 89 Points Peñin ORIOL ROSSELL

D.O. CAVA

DISTRIBUTION NOT AVAILABLE FOR: JAPAN

/ SWITZERLAND / BELGIUM / DENMARK/ THE VINEYARDS OWNERS

ROSSELL FAMILY AND SALVI MOLINER

The lineages came together in 1811 through the marriage between Damià Rossell and Madrona Cassanyes.

The Vineyards from which the Oriol Rossell cavas are produced are on the Cal Cassanyes Estate; a uniﬁed estate of 85 hectares which stretches across both the Alt Penedès and Baix Penedès.

They have a wide variety of cavas and wines with the same philosophy: modern style with traditional roots. VIROLET LES CERVERES ROCAPLANA Xarel·lo Xarel·lo Syrah D.O. Penedès D.O. Penedès D.O. Penedès

A very pure expression of Xarel·lo A complex demonstration of the Xarel·lo potential A refreshing fruit candy made with Syrah

VINIFICATION ELABORATION ELABORATION

• Fermentation and aging with its own lees over • Closely selected grapes, pellicular • Cold pre-fermentation. Maceration for 72 ﬁve months. fermentation in cold. hours. Fermentation and maceration at 20ºC for 12 days. PRIZES AND QUALIFICATIONS • Fermentation and ageing for 6 months in French oak barrels. • 6 months in 300l ﬁne grain french oak barrels. • First runner up and the Ladies Special Award of the Wine and Spirit Festival 2015 PRIZES QUALIFICATIONS

• 88 Points Parker • Best valued wine of the Wine and Spirit • 91 Points Parker / 89 Points Peñin Festival 2015

QUALIFICATIONS

• 89 Points Parker XINO XANO BLANC XINO XANO ROSAT XINO XANO NEGRE Xarel·lo i Muscat Merlot i Syrah Syrah, Merlot i Cabernet Sauvignon D.O. Penedès D.O. Penedès D.O. Penedès

A wine designed to enjoy without worries Juicy and fresh, a rosé made to enjoy Just with the virtues of the grapes

ELABORATION ELABORATION ELABORATION

• Harvest made with boxes of 20 kg, just the • Harvest made with boxes of 20 kg. 8 hours of • Harvest made with boxes of 20 kg. ﬁrst fraction of the pressed grapes. maceration in contact of the skin and the • Fermentation and aging for 15 days in grape juice. • Fermentation and aging for 15 days in stainless steel tanks. Coupage of the three stainless steel tanks. Coupage of both • Fermentation and aging for 15 days in varieties. varieties stainless steel tanks. Coupage of both varieties BRUT NATURE RESERVA GRAN RESERVA BRUT NATURE RESERVA DE LA PROPIETAT BN Xarel·lo, Macabeu i Parellada Xarel·lo and Macabeu Xarel·lo, Macabeo and Parellada D.O. Cava Reserva D.O. Cava Gran Reserva D.O. Cava Gran Reserva

Perfect example of a classic well made Cava Serious, complex, live with yeast intensity. A big bottle that express the grapes quality

DOSAGE DOSAGE DOSAGE

• Residual sugar. • Residual sugar. • Residual sugar.

AGEING AGEING AGEING

• Between 18 to 30 months. • Between 30 months and 48 months. • Between 38 months and 50 months.

QUALIFICATIONS QUALIFICATIONS QUALIFICATIONS

• 9,39 Points from “La Guia de Vins de • 9,49 Points from “La Guia de Vins de • 91 Points Parker / 91 Points Peñin / Catalunya" Catalunya” / 89 Points Peñin / 89 Points 93 Points from “Vivir-Vino” Parker CUVÉE ESPECIAL BRUT BRUT ROSAT Xarel·lo, Macabeu i Parellada Trepat D.O. Cava D.O. Cava

Impressively smooth and refreshing Seductive red flowers and varietal character

DOSAGE DOSAGE

• 5 gr/l Expedition liquor. • 4 gr/l Expedition liquor.

AGEING AGEING

• Between 12 to 18 months. • Between 12 months and 18 months. VINYES DELS ASPRES

D.O. EMPORDÀ

DISTRIBUTION AVAILABLE FOR:

CANADA / FRANCE / ASIA / SOUTH

AMERICA / CENTRAL AMERICA / SONS OF PATIENCE

DAVID MOLAS

The winery is located in the most northern inland town of Alt Empordà, Cantallops. They continue the tradition of “Damajuanas” sweet wine exposed to the outside, sun and serene, for 50 months, la “Garnatxa de l’Empordà”.

Sensitive to the need to looking to protect the environment as much as possible, they avoid the use of aggressive synthetic products. The terroir is granite and slate, ancient soils and rocky, very suitable for the production of quality grapes. ORIOL BLANC ORIOL ROSAT ORIOL NEGRE Garnatxa Roja Garnatxa Roja and Syrah Garnatxa, Carinyena, M, C, and Syrah D.O. Empordà D.O. Empordà D.O. Empordà

The singular taste of an historical variety With a hint of oak, a very gastronomical rosé Ripe, juicy and tasty. Outstanding young wine

ELABORATION ELABORATION ELABORATION

• Smooth pressing and fermentation. • Fermented and aged 4 months in oak • Smooth pressing and fermentation. barriques. • Battonage sur lie of 4 months. VINEYARD VINEYARD VINEYARD • 42% Garnatxa, 22 % Carinyena / Salou 38 years • 95% Garnatxa Roja / Vallena 38 years. • Garnatxa Roja / Vallena, 38 years. • 30% Merlot, 3% Syrah / Mallolet 14 years • 5% Syrah / Mallolet 12 years. • 3% Cabernet Sauvignon / Grapanelles 27 years BLANC DELS ASPRES XOT NEGRE DELS ASPRES Garnatxa Blanca Garnatxa, Carinyena and C. Sauvignon Garnatxa, Carinyena, M, C, and Syrah D.O. Empordà D.O. Empordà D.O. Empordà

Long life white wine, minerality and toasts The perfect definition of a classic Empordà style One of the most powerful tastes of Catalunya

ELABORATION ELABORATION ELABORATION

• Destemming and crushing of grapes, and • Fermentation and aging in Allier oak barriques • Each variety separately. Destemming and previous pressing, was distributed into the 23 for 8 months. crushing of grapes, and fermentation at 24ºC barriques, where it fermented for 15 days. and maceration took 25 days. TERROIR • The wine remains with its ﬁne lees for 5 • Aged in oak of different French barriques with • Rough and shallow soils, in decomposition, months, with regular battonage. a light toasting for 14 months. and low in organic content. Sandy with chalk. QUALIFICATIONS QUALIFICATIONS QUALIFICATIONS • 90 Points Parker • 88 Points Parker • 86 Points Parker S’ALOU VI DE PANSES BAC DE LES GINESTERES Garnatxa, Syrah, Merlot and C. Sauvignon Garnatxa Roja Garnatxa Roja D.O. Empordà D.O. Empordà D.O. Empordà

The real dream of the best fruit ever Raisins expressing the concentration of terrroir Aged 8 years in “damajuanas” at sun and calm

ELABORATION ELABORATION ELABORATION

• Each variety separately. Destemming and • The boxes of grape let dry during 59 days. • The boxes of grape let dry during 59 days. crushing of grapes, and fermentation at 24ºC Grapes were pressed as if they were fresh Grapes were pressed as if they were fresh and maceration took 26 days. grapes. The concentrated must fermented grapes. The concentrated must fermented slowly during months in stainless steel talk. slowly during months in stainless steel talk. • Aged in oak of different French barriques, just 16, with a light toasting for 16 months. • The coefﬁcient between the the grapes and • A row of 20 lts “Damajuanas” were ﬁlled and the wine obtained was of 23%. 176 g/l sugar. exposed to the outside, sun and serene, for QUALIFICATIONS 50 months. 169 g/l sugar. QUALIFICATIONS • 91 Points Parker QUALIFICATIONS • 87 Points Parker • 90 Points Parker CELLERS UNDEGROUND

D.O. PENEDÈS / D.O. COSTERS DEL

SEGRE / D.O. PLÀ DE BAGES

DISTRIBUTION NOT AVAILABLE FOR:

CATALUNYA THE RESTLESS WINEMAKER

JOAN SOLER

Cellers Underground project lies in three Denominations of Origin, Penedès, Costers del Segre and Pla de Bages each with its special character, w h e r e J o a n S o l e r i n t e r p r e t i t s environment to get the most light to their wines.

Modern oenologist, with great skill to preserve fruit and play with textures, it is a specialist in getting environment without losing balance. CLOS D’ESTIMA PURA VIDA BLUNT Ull de Llebre and Syrah Chardonnay and Macabeu Cabernet Sauvignon D.O. Penedès D.O. Costers del Segre D.O. Pla de Bages

Black fruit on the way of the easy drinking Richness in mouth and hints of toffee High level in all points of fruit and oak

ELABORATION ELABORATION ELABORATION

• Fermentation in stainless steel. • Grapes at 4ºC over one night. Skin • Manual harvesting in boxes. Grape harvest maceration for four hours. Fermentation with cooled down to 4ºC. Hand selection to fullfill • Coupage of the different wines and aging of slight haze. directly 3001 barrels (second year) without three months in French oak barrels. base, where it ferments. Manual pigeage. • Remains with its fine lees and lees of other VINEYARDS young wines for 8 months. The last 3 months • Pressed dry without pumps or pressing. • Syrah from the high places in the Penedès. a 20% of the wine its aged in light toast Barrel filling in the Burgundy Way. 15 months french oak barriques. of aging. • Ull de Llebre (Tempranillo) from lower place. SOILS QUALIFICATIONS

• Calcareous soils, shallow, silty clay texture. • 91 Points Parker CELLER PARDAS

D.O. PENEDÈS

DISTRIBUTION AVAILABLE FOR:

FRANCE / ASIA / SOUTH AMERICA /

CENTRAL AMERICA / ENVIRONMENT RESPECT

RAMON PARERA AND JORDI ARNAN

Born in St. Sadurní d’Anoia, Ramon Parera and Jordi Arnan, oenologist and agronomist respectively, founded Pardas in 1996 with the idea of elaborating the best wines as possible.

They believe that they have the obligation to protect and conserve not just the vineyards, but also the surrounding forest. They use Xarel·lo, Sumoll and Cabernet Franc as grapes to produce honest luxury wines, with the vineyard as protagonist. RUPESTRIS XAREL·LO ASPRIU Xarel·lo, Malvasia S, Macabeo, G. Roja Xarel·lo Xarel·lo D.O. Penedès D.O. Penedès D.O. Penedès

Join venture of traditional well treated varieties When terroir and vines are in love, deep and citric Sometimes the excellence happens. Outstanding

ELABORATION ELABORATION ELABORATION

• Grapes are selected and handpicked at the • Grapes are selected and handpicked at the • Grapes are selected and handpicked at the vineyard. Destemming and rollers at 10ºC. vineyard. Enter at the cellar at a cool vineyard, an placed in a refrigerator. 12 hours Fermentation at 16ºC. temperature. Saignée and pressing at 50% skin maceration before fermentation. The lees press yield. Static clariﬁcation. are removed daily. • 4 months of periodically battonage. • Barril fermentation at 16-17ºC. Battonage • 66% fermented and aged 6 months in a QUALIFICATIONS and aged during 8 months. 32 % concrete concrete egg. 33% fermented and aged 5 • 88 Points Parker egg, 35% french oak new barrel, 33 % french months with their lees in Hungarian oak. oak used barrel. QUALIFICATIONS QUALIFICATIONS • 92 Points Parker • 89 Points Parker SUMOLL COLLITA ROJA NEGRE FRANC Sumoll Sumoll C. Franc, C. Sauvignon and Sumoll D.O. Penedès D.O. Penedès D.O. Penedès

Electric energy of the Sumoll grape Violets, orange, pale color and rusticity Lordly concatenation of black fruits and pine

ELABORATION ELABORATION ELABORATION

• Grapes are selected and handpicked at the • Grapes are selected and handpicked at the • Grapes are selected and handpicked at the vineyard. Destemming and put in a centenary vineyard. Destemming and rollers at 10ºC. vineyard. Maceration days depending of the ciment tank. Maceration of 30 hours. Fermentation at 16ºC. variety. Fermentation in cement tanks covert with resin. • Controlled fermentation at 17ºC for 29 days. • 4 months of periodically battonage. • 13,5 months, 80% seconds and third year VINEYARD QUALIFICATIONS barrels, 20% new barrels, from 225 to 300 l. • 1,59 Hectares / Franc soil facing south-east • 93 Points Parker QUALIFICATIONS located at 401 mts. altitude. Planted in 1974. • 90 Points Parker ASPRIU Cabernet Franc D.O. Penedès

An impressive taste deep as their color

ELABORATION

• Grapes are selected and handpicked at the vineyard. 23 days maceration. Fermentation in oak vats at 24ºC to 20 ºC the last 6 days.

• Low pressings. Spontaneous Malolactic fermentation. 13,5 months in new French oak barrels of 225 liters.

QUALIFICATIONS

• 90 Points Parker / 94 Points Peñin SERRA DELS EXIBIS

D.O.PLÀ DE BAGES

DISTRIBUTION NOT AVAILABLE FOR:

SWITZERLAND BIODYNAMIC BIODYNAMIC PIONEER

JOAN SOLER

Can Serra dels Exibis it’s the ﬁrst cellar certiﬁed ecological that applies entirely biodynamic preparations.

The Vineyards of Can Serra dels Exibis are located at an altitude of 500 m, in an area of wide terraces and reddish marl soil, with an annual rainfall of 450 mm.

Joan Soler it’s an experienced Pla de Bages oenologist, with a perfect understanding of the climate of the vineyards which are surrounded by forest EXIBIS LA RASA Cabernet Sauvignon, Mandó i Sumoll Cabernet Sauvignon, Mandó i Sumoll D.O. Pla de Bages D.O. Pla de Bages

Join venture of traditional well treated varieties Join venture of traditional well treated varieties

ELABORATION ELABORATION

• Grapes harvested by hand in crates of 250 kg • Grapes harvested by hand in crates of 250 kg and cooled overnight at 4ºC. De-stemming and cooled overnight at 4ºC. De-stemming and selection table. and selection table.

• Fermentation at 25ºC with pigeage in open • Fermentation at 25ºC with pigeage in open vats, without pumping. Maceration 6-8 days. vats. Maceration 6-8 days. Aged for 12 months in 1 and 2 years old barrels of French QUALIFICATIONS Oak, with a 20% in high toasting. • 88 Points Parker QUALIFICATIONS

• 89 Points Parker SAÓ DEL COSTER

D.O.Q. PRIORAT

NOT AVAILABLE FOR DISTRIBUTION IN:

SWITZERLAND / DENMARK / NORWAY /

PUERTO RICO / USA (NYC AND CHICAGO) /

AUSTRALIA (SIDNEY) / GERMANY (COLONIA

FREE) CANADA(SASKATCHEWAN) / UK / BIODYNAMIC THE HARD WORK WAY

XAVIER BARRACHINA

Saó del Coster works its lands in harmony, so as to express an elegant and honest vision of the Priorat thought its wines. The wines are elaborated with native varieties such as Garnatxa and Carinyena, some of which can be over 60 years old.

They follow a minimum intervention philosophy, respects nature’s cycles, uses biodynamic treatments and animal traction and the moon calendar for all the work, to create wines with life. PIM PAM POOM S TERRAM Garnatxa Garnatxa, Carinyena, C.S., Merlot and Syrah Garnatxa, Carinyena, C.S. and Syrah D.O.Q. Priorat D.O.Q. Priorat D.O.Q. Priorat

Initiation on the fruity pleasure of Priorat Not just ripe, also deep, crispy and fruity Like having a good day, blacks fruits and balsamic

ELABORATION ELABORATION ELABORATION

• Short, whole bunch maceration for 6-7 days • Whole berries, harvest work by gravity. • Whole berries, harvest work by gravity. in controlled temperature. Soft extractions Maceration adapted to each plot in 500 and Maceration 15-20 days in 500 and 1000 L. and only with pigeage. Indigenous yeasts. 1000 L. stainless steel tanks. Soft extractions stainless steel deposits. Soft extractions and and only with pigeage. Indigenous yeasts. only with pigeage. Indigenous yeasts. • 3-4 months on lees in stainless steel tanks. • 12 months on lees, in stainless steel tanks. • Minimum of 12 months, mostly in used QUALIFICATIONS French oak 225 L. barrels. QUALIFICATIONS • 85 Points Parker QUALIFICATIONS • 89 Points Parker • 90 Points Parker PLANASSOS LA PUJADA Carinyena Carinyena D.O.Q. Priorat D.O.Q. Priorat

A break in the time for a good reflexion Too deep to be real, a piece of earth in a bottle

ELABORATION ELABORATION

• Whole berries, harvest work by gravity. • Whole berries, harvest work by gravity. Maceration 15-21 days in 500 and 1000 L Maceration 15-21 days in 500 and 1000 L stainless steel deposits. Soft extractions and stainless steel deposits. Soft extractions and only with pigeage. Indigenous yeats. only with pigeage. Indigenous yeats.

• Minimum of 24 months, mostly in used french • Minimum of 24 months, mostly in used french oak 225 L. barrels. oak 225 L. barrels.

VINEYARD VINEYARD

• Planassos / 280-330 m, slate soils. 60 years old • La Pujada / 400 m, slate soils. 80 years old. CELLER FRISACH

D.O. TERRA ALTA

DISTRIBUTION AVAILABLE FOR: WORLWIDE

(NOT CATALUNYA) ECOLOGIC WHITE VERNATXA POWER

FRANCESC FERRE

The family Ferre started his winery in 2005 as an act of rebellion in defense of the office of farmers, after 200 years of growing grapes without being well paid for it.

Sons of Corbera d’Ebre, a people who lived the Spanish civil war and had to rise from the ashes. Their vineyards are among trenches and battleﬁelds, with some vines as old.

Passion for their region and tradition guarantee. L’ABRUNET BLANC L’ABRUNET NEGRE VERNATXA Vernatxa Blanca Vernatxa Negra and Carignan Vernatxa Blanca D.O. Terra Alta D.O. Terra Alta D.O. Terra Alta

Passion fruit and cantaloupe with a crisp acidity Rustic, honest, with red fruits and flowers Result of the vineyard job, creamy and mineral

ELABORATION ELABORATION ELABORATION

• Different maturity levels of the variety. Two • Fermentation in concrete tanks. • Grape selected manually, it is introduced for harvest of the same plants. The first harvest joint deposit must fermentation with the skins. WINE PHILOSOPHY around 11,5º later they pick the second half In oak barrels of 500 lts for six months. Has around 14º. The the two parts are joined. • The ancestors performed the assembly of not been filtered, clarified and stabilized. their grapes in the vineyards. They recover • Not clarified nor stabilized. WINE PHILOSOPHY this elaboration, but for the best maturation, VINEYARD they work with two vineyards that are located • They revive an ancient way of Terra Alta at different altitudes. winemaking: vins brisats. • Finca del Quart / Stony and Calcareous VINEYARD VINEYARD

• Creveta, Vall de Canelles / Clay, stony & calcareous • Finca Quart / Panal NO SULFITES

SANG DE CORB LA FORADADA Vernatxa, Vernatxa Peluda, Carignan Vernatxa Blanca D.O. Terra Alta D.O. Terra Alta

Mystic complexity with the fruit as a hero Tradition and landscape to drink, wild complexity

ELABORATION ELABORATION

• The wine has matured a year in 300 lts • Wine fermented with the skin of the grapes barrels, to tame and bring harmony to the for a few days in stainless steel. Remains with fruit of our land. its lees without stirring for about a year. Not ﬁltered, stabilized by the cold of winter. WINE PHILOSOPHY WINE PHILOSOPHY • “Lo vi fa Sang”: Power of the wine that provides the energy and force to keep ﬁghting • “Vi brisat”: fermentation with skins, with no and keep moving forward. 65 years old vines. added sulphites.

PRIZES VINEYARD

• Vinari 2014 - Ecologic Production / Best • Finca del Quart / Stony and calcareous Criança Red Wine GALICIA CIA. DE VINOS TRICÓ

D.O. RÍAS BAIXAS

DISTRIBUTION AVAILABLE FOR: FRANCE /

CANADA / CHINA / CENTRAL AMERICA /

SINGAPUR / SOUTH AMERICA / ORGANIC ETERNAL ALBARIÑO SOURCE

JOSÉ ANTONIO LÓPEZ

Founded in 2007 by José Antonio López, the name Trico is used in parts of Galicia to refer to later, unexpected children and for all, loved and pampered more than the rest.

The philosophy of Jose Antonio Lopez in Trico passes through a primary objective: their albariños faithfully represent the character of the land to which they belong and which also have the capacity to store.

He founded Morgadío and Lusco do Miño. TABLA DE SUMAR TRICÓ NICOLAS Albariño Albariño Albariño D.O. Rias Baixas D.O. Rias Baixas D.O. Rias Baixas

Purity, the best way to know the Albariño grape A big demonstration of patience and potential Sometimes happens, we have to be ready

ELABORATION ELABORATION ELABORATION

• Without any intervention on the vineyard. • Fermentation occurs in stainless steel tanks • Fermentation occurs in stainless steel tanks at a Fermented in stainless steel. at controlled temperature. After fermentation, controlled temperature. After fermentation, remains in its lees for 12 months. remains in its lees for 12 months. • Not clariﬁed nor stabilized. Unrectiﬁed VINEYARD PHILOSOPHY

• Cultivated by organic methods with the least • Just in the exceptional years with especial amount of intervention in development of the ripeness. vines, chemical treatments are not used.

QUALIFICATION

• 91 points Parker ADEGA ELADIO PIÑEIRO

D.O. RIAS BAIXAS

D.O.C. ALENTEJO (PORTUGAL)

DISTRIBUTION NOT AVAILABLE FOR:

ESTADOS UNIDOS / PUERTO RICO/

ANDORRA/ BIODYNAMIC BORN FROM THE HEART

ELADIO PIÑEIRO

In 1983 Eladio Piñeiro launches the wine Mar de Frades. With the blue glass bottle and a galleon appearing when the wine reached its optimal temperature for consumption, the wine has been a revolution.

In January of 2003 decide to sell the brand because of a serious ailment of his pair. He returns with new objectives to follow: biodynamical viticulture, the not use of aggressive sulphates and respect of environment. ENVIDIA COCHINA FRORE DE CARME LA COARTADA Albariño Albariño Aragonez, Alicante Bouschet and C.S. D.O. Rias Baixas D.O. Rias Baixas D.O.C. Alentejo (Portugal)

Happy Albariño with a clear hint of tropical fruit Subtle complexity, full of life and peaceful A wine born on knowledge of the waiting time

ELABORATION ELABORATION ELABORATION

• Pellicular maceration, 6 months of aging with • Harvested by hand with a careful selection of • Fermented in stainless steel tank. fine lees on stainless steel with weakly grapes. Slightly crushed to being transferred • 36 months in new oak barrels of medium battonage. to a static maceration. Transferred and toast, later 48 months in stainless steel and 6 clarified, the clean must goes to the • 15% of the last vintage are join to the wine. months in bottle before commercialization. fermentation vats. VINEYARD • Not filtration and nor clarification. • It will be kept for months there at low • Medium age of 30 years old, with 8 years of temperature for several weeks. Malolactic transition to the biodynamic. fermentation. Keep for several months.

QUALIFICATION QUALIFICATION

• 89 points Parker • 92 points Peñin LAGAR DO MERENS

D.O. RIBEIRO / GALICIA

AVAILABLE FOR WORLDWIDE DISTRIBUTION TRADITIONAL GRAPES MIRACLE

JOSÉ MERENS

Founded on 2001, it’s an ancient cellar restored. The project it’s essentially a “colleiteiro” cellar, with José Merens in fronting a revolution in the quality of Ribeiro wines.

134 vineyards to produce just 20.000 bottles per year talk about the tradition of heritage in Galicia and the obsession for José about the quality as philosophy. The grapes used are the locals: Treixadura, Torrontés, Godello, Loureiro, Brancellao, Ferrón, Sousón, Caiño Redondo and Caiño Longo. COSECHA BARRICA 30 COPELOS Treixadura, Lado, Godello and Torrontés Treixadura, Lado and Torrontés Sousón, Caiño, Ferrón and Garnacha D.O. Ribeiro D.O. Ribeiro D.O. Ribeiro

Comfortable as a bed freshly made Only in the best vintages, perfect fusion oak-fruit An elegant jewel made by ancestral grapes

ELABORATION ELABORATION ELABORATION

• Pneumatic press maceration with dry ice • Maceration of the De-stemming harvest, and • Harvest at hand in boxes of 20 kg, selection (4-6h). Racking within 18-24 h. Fermentation stripping part without being in pneumatic in the cellar and manual de-stemming. Fill the at 17.5 ° C for 21 days in stainless steel. Stay press with dry ice to 8 ° C for 10 hours. Work barriques of french oak to make the cold 8 months in lees. on the lees in fresh, racking and fermentation maceration for 24-48h at 7-9ºC. at 14 ° C in stainless steel tanks. PRIZES • The fermentation lasts between 21 and 30 Fermentation in barriques of 300 liters, days. The paste passes until racking barrels • Concours Mondial de Bruxelles 2009 battonage and stabilization. 300 and 225 liter French, Hungarian and Silver Medal. PRIZES American oak where afterwards there will be QUALIFICATION a second fermentation. 6-9 months with lees. • Concours Mondial de Bruxelles 2009 • 90 points Parker Golden Medal Medal. QUALIFICATION

QUALIFICATION • 90 points Parker

• 90 points Peñin CASTILLA - LA MANCHA BODEGAS PONCE

D.O.MANCHUELA / V.T. CASTILLA

DISTRIBUTION AVAILABLE FOR: FRANCE /

CHINA / CENTRAL AMERICA / SOUTH

AMERICA / BIODYNAMIC THE BOBAL MASTER

JUAN ANTONIO PONCE

Juan Antonio it’s the most important winemaker of the Manchuela revolution. Taking care of the interpretation of varieties like: Bobal, Moravia Agria, Monastrell, Albilla de Manchuela and Garnacha.

He is a passionate of the biodynamic, and treat the old vines, some prefiloxeric, with respect and trying to understand their needs. Juan Antonio its brilliant and follow the philosophy: To not pass the man over the wine. RETO CLOS LOJEN LA CASILLA Albilla de Manchuela Bobal Bobal D.O. Manchuela D.O. Manchuela D.O. Manchuela

It’s beautiful to see and almost extinct variety A wicked wine full of fruit, just amazing. The elegant demonstration of a full bodied grape

ELABORATION ELABORATION ELABORATION

• 8 months in barrel 600 lts french oak. No • 9 months in barrel 600 lts frenc oak. No • 10 months in barrel 600 lts french oak. No clarify. No filter. Indigenous yeast. Total clarify. No filter. Indigenous yeast. Total clarify. No filter. Indigenous yeast. Total sulfurous 50 mg. sulfurous 40 mg. sulfurous 35 mg.

VINEYARD VINEYARD VINEYARD

• 5 hectares over 50 years with a yield no • Vineyard is over 30 years. The soil its clayey - • Vineyard between 30 and 70 years / 80% silty exceeding 3.000 kg/ha. The soil its calcareous. and 20 % clayey - silty calcareous. QUALIFICATION QUALIFICATION

• 90 points Parker / 92 Points Peñin • 91 points Parker BUENA PINTA PF CASILLA ESTRECHA Moravia Agria and Garnacha Bobal Bobal D.O. Manchuela D.O. Manchuela D.O. Manchuela

With hints of a Bourgogne wine, really delicate A prefiloxeric ripe fruit, concentrate and intense The potential of Bobal in a fruity miracle

ELABORATION ELABORATION ELABORATION

• 7 months in barrel 6000 lts french oak. No • 11 months in barrel 600 lts french oak. No • 11 months in barrel 600 lts french oak. No clarify. No filter. Indigenous yeast. Total clarify. No filter. Indigenous yeasts. Total clarify. No filter. Indigenous yeast. Total sulfurous 40 mg. sulfurous 40 mg. sulfurous 40 mg.

VINEYARD VINEYARD VINEYARD

• 2 Ha. vineyard Moravia Agria and 20% • Vineyard rootstock is over 80 years / • Vineyard almost 75 years / Calcareous very Garnacha / Clayey - calcareous Calcareous - sandy deep degraded.

QUALIFICATION QUALIFICATION QUALIFICATION

• 93 points Parker • 92 points Parker • 94 points Parker / 93 points Peñin PINO DEPAULA Bobal Monastrell D.O. Manchuela V.T. Castilla

The wonder of Bobal, fresh, deep and ripe The taste of Monastrell in the perfect balance

ELABORATION ELABORATION

• 11 Months in 3 barrel 600 lts french oak. No • 6 months in barrel 600 lts french oak. No clarify. No ﬁlter. Indigenous yeast. Total clarify. No ﬁlter. Indigenous yeast. Total sulfurous 40 mg. sulfurous 40 mg.

VINEYARD VINEYARD

• 1 Hectare is over 35 years / Calcareous • 5 Hectares are over 50 years. Clayey - calcareous. QUALIFICATION

• 93 points Parker / 94 points Peñin CASTILLA - LEÓN AKILIA

D.O. BIERZO

DISTRIBUTION AVAILABLE FOR: FRANCE /

SWITZERLAND / CHINA / CENTRAL

AMERICA / SOUTH AMERICA / BIODYNAMIC ELEGANT INFUSION MENCIAS

MARIO ROVIRA

Akilia name comes from the name that the Romans gave to the region, for the magnitude of the mountains and the vast number of Eagles (Aquilias).

With 2,5 hectares, are divided in Lombano and Chano Villar. The management was made trying to respect all times of the biological processes.

Mario has a vast experience, with experiences in South Africa, New Zealand and France in Château Lafleur-Petrus. K CHANO VILLAR LOMBANO Palomino and Doña Blanca Mencía Mencía D.O. Bierzo D.O. Bierzo D.O. Bierzo

White flowers, delicate yeasts and deep minerality A shy black fruit dress with luxury balsamics Richness without concentration, sensual wine

ELABORATION ELABORATION ELABORATION

• Fermentation and ageing with ﬁne lees in • Fermentation and aging in concret tank for a • Fermentation in concret tank and aging in stainless steel tank for 5 months. 9 months. Wine without hints of extraction. french barrels for 12 months.

VINEYARD VINEYARD VINEYARD

• 70 years old. • 60 years old. • 60 years old.

QUALIFICATION QUALIFICATION

• 90 points Parker / 90 points Peñin • 91 points Parker / 92 points Peñin VILLA DE SAN LORENZO Mencía D.O. Bierzo

A good feeling that express the beauty of Mencia

ELABORATION

• Fermentation and ageing with ﬁne lees in concret and barriques for 12 months.

VINEYARD

• 60 years old. QUINTA MILÚ

D.O.RIBERA DEL DUERO

DISTRIBUTION NOT AVAILABLE FOR:

E.E.U.U. / UK / IRELAND / CROACIA /

SWITZERLAND/ AUSTRALIA / SOUTH KOREA TEMPRANILLO FINE ARTISAN

GERMÁN R. BLANCO

Quinta Milú is the personal project of the winemaker Germán R. Blanco in Ribera del Duero. A project on a small scale that aspire to produce wines that transmit a small town called La Aguilera (Burgos).

From old Tempranillo vines, cultivated in a traditional way with respect for their natural environment, they work vine-to-vine with micro-fermentations in each cask.

They like the wines to express themselves, letting matters take their course.

Made In Green QUINTA MILÚ LA COMETA BELLAVISTA Tempranillo Tempranillo Tempranillo D.O. RIbera del Duero D.O. Ribera del Duero D.O. Ribera del Duero

It’s like drinking a juice of Tempranillo Impressive fruit with flying balsamics Landscape power and a soft dreamy tannins

ELABORATION ELABORATION ELABORATION

• Destemming, without crushing, minimal • Without destemming, foot treading, minimal • Without destemming, foot trodden, minimal quantities of sulphur before bottling. 90 % quantities of sulphur before bottling. Open quantities of sulphur before bottling. Open Stainless steel and 10% open top oak top oak barriques. top oak barriques. barriques. • Pre-fermentation, maceration with carbon • Pre-fermentation. Fermentation temperature • Pre-fermentation maceration. Fermentation at dioxide. Fermentation temperature 23-25ºC. 23-25ºC. Punching down. Malolactic 25ºC. Malolactic fermentation. 5 months of Malolactic fermentation. Aging 11 months in fermentation, 12 months in 225L old French aging in 400L, and 500L, old french oak 225L, 400L, and 500L, old french oak oak barriques. Without ﬁltration and barriques. barriques. stabilization.

• Production: 85,000 bottles • Production: 8,000 bottles • Production: 800 bottles

VINEYARD VINEYARD VINEYARD

• 870-908 meters / Mainly clay and limestone / • 870-908 meters / Sand-clay and clay- • 0,5 Ha / 930 meters / Pebbles / 80 years old. 55 years old / 2,500 vines Ha. limestone / 70 years old / 2,500 vines Ha. EL MALO VALDEVICENTE VIÑAS VIEJAS Tempranillo Tempranillo Tempranillo D.O. Ribera del Duero D.O. Ribera del Duero D.O. Ribera del Duero A funny interpretation of a high level Ribera Deep and tasty, a unique Tempranillo expression When the complexity it’s on the fruit, nice rusticity ELABORATION ELABORATION ELABORATION • Without destemming, foot trodden, minimal • Destemming, foot treading, minimal quantities • Without destemming, foot trodden, minimal quantities of sulphur before bottling. Open of sulphur before bottling. Open top oak quantities of sulphur before bottling. Open barriques. top oak barriques. top oak barriques. • Pre-fermentation, Fermentation temperature • Pre-fermentation. Fermentation temperature • Pre-fermentation, Fermentation temperature 23-25ºC. Malolactic fermentation 100% in 23-25ºC. Malolactic fermentation, 18 months 23-25ºC. Malolactic fermentation 100% in in 225L old French oak barriques. barriques. Aging 12 months in old french oak barriques. Aging 12 months in old french oak barriques. Without ﬁltration and stabilization. barriques. Without ﬁltration and stabilization. • Production: 1200 bottles • Production: 600 bottles • Production: 300 bottles VINEYARD VINEYARD VINEYARD • Trasconvento (“El Malo”) 0,9 Ha / 920 • La Selva y la del Tío Paco / 906 meters / meters / Clay / 37 years old. / 2,200 vines Ha. • Valdevicente / 940 meters / Sand / 100+ years old / 2,500 vines Ha. Clay- limestone / 100+ years old / 2,500 vines Ha. ALTOS DE SAN ESTEBAN

VINO DE LA TIERRA DE CASTILLA LEÓN

DISTRIBUTION AVAILABLE FOR: FRANCE /

CANADA / CHINA / CENTRAL AMERICA /

SOUTH AMERICA/ MENCÍA WITHOUT TRICKS

GERMÁN R. BLANCO

Altos de San Esteban it’s a small wine project. A friend’s project. On 2007 Germán R. Blanc joins to the winery and took the management of the vineyards and the future wines.

The vineyards are located just outside the San Esteban del Toral town, and they are authentic mountain vines.

They are very respectful with the environment, taking care of the natural balance of the vineyards. LA PERRA GORDA V. DE MONTE SELECCIÓN ESPECIAL VIÑAS DE MONTE Mencía Mencía, Merlot and Cabernet Sauvignon Cabernet Sauvignon and Mencía V.T. Castilla León V.T. Castilla León V.T. Castilla León

Power, youngness and amazing black fruits A foreign variety playing an outstanding role Crunchy, vibrant, a reflection of the landscape

ELABORATION ELABORATION ELABORATION

• Destemming, without crushing, minimal • Destemming, without crushing, minimal • Destemming, without crushing, minimal quantities of sulphur before bottling. Stainless quantities of sulphur before bottling. Stainless quantities of sulphur before bottling. Stainless steel. steel and open top oak barriques. steel.

• Pre-fermentation maceration. Fermentation at • F e r m e n t a t i o n a t 2 5 º C . M a l o l a c t i c • Pre-fermentation maceration. Fermentation at 20ºC-25ºC. Malolactic fermentation. 6 fermentation. 13 months of aging in 500L, 25ºC. Malolactic fermentation. 22 months of months of aging in 500L old french oak and 225L old french oak barriques. aging in 500L, and 225L, old french oak barriques. barriques. VINEYARD VINEYARD VINEYARD • La Mendañona and San Esteban / 780 • La Mendañona and San Esteban / 780 meters / Red clay and decomposed granitic • 870-908 meters / Mainly clay and limestone / meters / Red clay and decomposed granitic stones / 25 years old / 2,500 vines Ha. 55 years old / 2,500 vines Ha. stones / 25 years old / 2,500 vines Ha. GOYO GARCÍA VIADERO

D.O. RIBERA DEL DUERO

D.O. RIBERA DEL ARLANZA

VINO DE MESA

(VALLE DE LIÉBANA, CANTABRIA)

DISTRIBUTION AVAILABLE FOR: FRANCE,

CANADA, PERU, SOME U.S. STATES NO SULFITES THE NATURAL WAY

GOYO GARCÍA VIADERO

In the Goyo words: Very old vines, autochthon grapes varieties and my knowledge. Without enzymes, without over oaky, over extraction nor over ripening styles…the wine is made in the vineyard.

With my personal project I intend to restore respect for the land of my ancestors and honor them as producing wines for centuries became, in the most natural, honest and sincere way.

BIODYNAMIC GARCÍA SEMOVA VALDEOLMOS VIÑAS DE ARCILLA Tinta Fina and Albillo Tinta Fina and Albillo Tinta Fina and Albillo D.O. Ribera del Arlanza D.O. Ribera del Duero D.O. Ribera del Duero

Highly desirable, i'm mad about this tannins. A wild complexity without elegance losing One of the most deep and energetic smooth wine

ELABORATION ELABORATION ELABORATION

• Fermentation 30 days. Maceration 3 weeks. • Fermentation 30 days. Maceration 3 weeks. • Fermentation 30 days. Maceration 3 weeks. Aging: 16-20 months in old barrels of 225 l. Aging: 16-20 months in old barrels of 225 l. Aging: 16-20 months in old barrels of 225 l. Without filtration and stabilization. Without filtration and stabilization. Without filtration and stabilization.

• Production: 1.900 bottles. • Production: 1.900 bottles. • Production: 1.700 bottles.

VINEYARD VINEYARD VINEYARD

• Revilla Cabriada, Ermita de Mancilles and • Villanueva de Gumiel (Burgos) 890m. with • Anguix (Burgos) 810m. with south orientation. Covarrubias (Burgos) 880-900m. with south- northeast orientation. Continental with Continental with red clay and sandstone. southwest orientation. Continental with sandstone over limestone. • Harvesting in traditional hand picking style. pebbles. • Harvesting in traditional hand picking style. QUALIFICATION • Harvesting in traditional hand picking style. QUALIFICATION • 92 points Parker • 94 points Parker EL PERUCO COBERO TINTO COBERO BLANCO Tinta Fina and Albillo Mencia and Palomino Fino Palomino Fino D.O. Ribera del Duero Vino de Mesa Vino Mesa

When anything could be wrong, amazing balance Atlantic breeze and a breathtaking deepness Its like and speedy nostalgia, a lot of true feelings

ELABORATION • Fermentation 30 days. Maceration 20 days. • Fermentation 60 days. Maceration 25 days. Aging: 20 months in old barrels of 225 l. Aging: 5 months in stainless steel. Without • Fermentation 30 days. Maceration 3 weeks. Without filtration and stabilization. filtration and stabilization. Ageing: 16-20 months in old barrels of 225 l. Without filtration and stabilization. • Production: 1.800 bottles. • Production: 1.100 bottles.

• Production: 2.300 bottles. VINEYARD VINEYARD

VINEYARD • Pumareña (Cantabria) 650m. with steep • Pembes (Cantabria) 650m. with steep hillside hillside southeast. Atlantic with black slate southeast. Atlantic with black slate over clay • Anguix (Burgos) 900m. with northeast over clay and sandstone. and sandstone. orientation. Continental with sandstone over clay. • Harvesting in traditional hand picking style. • Harvesting in traditional hand picking style.

• Harvesting in traditional hand picking style.

QUALIFICATION

• 94 points Parker LÓPEZ CRISTOBAL

D.O.RIBERA DEL DUERO

NETHERLANDS / BELGIUM / DENMARK /

CZECH REPUBLIC / POLONIA / CANADA

(QUEBEC) / MEXICO / IRELAND HD TINTA DEL PAIS

SANTIAGO GALO

The winery is located in Roa, in the heart of the Ribera del Duero. An it’s a familiar project founded by Santiago Galo.

The winery owns 50 hectares of its own vineyards. The predominant variety of grape is the Tinta del Pais (Tempranillo).

Their wines are modern, with a good presence of the fruit and perfect balanced acidity, and demonstrates the good work in the vineyard. ROBLE CRIANZA RESERVA Tinta del Pais and Merlot Tinta del Pais and Merlot Tinta del Pais and Merlot D.O. Ribera del Duero D.O. Ribera del Duero D.O. Ribera del Duero

The precision on the fruit expression A good oak aging and a nice fruit definition A very serious wine, it seems like a classic

ELABORATION ELABORATION ELABORATION

• Hand picked into small crates the table • Fermentation at 28ºC, used oak barrels 1-3. • Fermentation at 30ºC, used oak barrels 1-3. selection. Fermentation at 23ºC with new oak • 12 months in 70% French oak and 30% • 16 months in 60% French oak and 40% barrels. American Oak. 12 months bottle aging. american oak. 24 months bottle aging. • 3 months in 100% french oak and 3 months VINEYARD VINEYARD of bottle ageing. • Finca la Colorada / Calcareous / 790 m / 30 • Finca Valera / Calcareous and Clay / 840 m / VINEYARD years old. 35 years old. • Finca la Linde / Calcareous and lime / 20 years old QUALIFICATION QUALIFICATION QUALIFICATION • 88 points Parker / 91 points Peñin • 91 points Parker / 93 points Peñin • 92 points Parker / 90 points Peñin BAGÚS SELECCIÓN Tinta del Pais Tinta del Pais D.O. Ribera del Duero D.O. Ribera del Duero

The demonstration of potential of this cellar When you have good things to put together

ELABORATION ELABORATION

• Hand picked into small crates the table • Fermentation at 30ºC. New oak barrels. selection. Fermentation at 28ºC with new oak Malolactic fermentation in barrel. barrels. • 15 months in three different cooperages • 14 months in 100% french oak and 18 VINEYARD months of bottle ageing. • Pago de Durón / 810 m / 35 years old / VINEYARD Calcareous and Clay. • Pago de Mavirgo / Calcareous / 85 years / 850m. QUALIFICATION QUALIFICATION • 92 points Parker • 90 points Parker / 92 points Peñin NAVARRA VIÑA ZORZAL

D.O.NAVARRA

AVAILABLE DISTRIBUTION FOR: FRANCE /

CANADA / CHINA / CENTRAL AMERICA /

SOUTH AMERICA / THE THREE BROTHERS DREAM

SANZ LARREA BROTHERS

Antonio Sanz start with Zorzal Wines project 25 years ago, his sons took the management of the project, making a great job with a very clever offer.

All their wines have something on common, the freshness, the powerful fruit, the control in the oak aging and the ripeness on the tannins.

His first succes came with Zorzal Graciano, that caught the attention of Jancis Robinson. GARNACHA TEMPRANILLO GRACIANO Garnacha Tempranillo Graciano D.O. Navarra D.O. Navarra D.O. Navarra

Tasty, easy drinking and full of red berries 100% fine Tempranillo, wonderful black fruit A vegetal touch with a black plums contrast

ELABORATION ELABORATION ELABORATION

• Harvested by hand, They were picked up and • Harvested by hand, They were picked up and • Hand-harvested. Light maceration at 8ºC in transported to the winery in small boxes. transported to the winery in small boxes. pre-fermentation to enhance aromatic potential. Temperature (22-24ºC) alcoholic • Fermentation temperatures between 24-26º. • Fermentation temperatures between 24-26º. fermentation in 15.000 liter steel vats, 8 day Soft pressing and pumping over. Soft pressing and pumping over. maceration of skins with light stirring. VINEYARD VINEYARD • Soft pressing. Malolactic fermentation of 25% • Old vines located in Fitero area, in higher • Bush vines in higher altitude, continental in new french barrels. Aged four months on altitude. climate and stony soil. its lees in French oak barrels.

QUALIFICATION VINEYARD

• 87 points Parker • Vines located in Corella area.

QUALIFICATION

• 86 points Parker MALAYETO CORRAL DE LOS ALTOS SEÑORA DE LAS ALTURAS Garnacha Garnacha Garnacha and Graciano D.O. Navarra D.O. Navarra D.O. Navarra

Wow, a very savory wine full of matter Tasty, easy drinking and full of red berries All you can desire from a Navarra wine

ELABORATION ELABORATION ELABORATION

• Harvested by hand, They were picked up and • Harvested by hand, They were picked up and • Fermented in 500L open barriques, using transported to the winery in small boxes. transported to the winery in small boxes. indigenous yeasts. Malolactic fermentation and posterior aging of 15 months in 2 years • Alcoholic fermentation using oak vats of 2000 • Alcoholic fermentation using oak vats of 2000 old french barriques of 225 liters. liters, using indigenous yeasts. Malolactic liters, using indigenous yeasts. Malolactic fermentation and 9 months aged in french fermentation and 9 months aged in french VINEYARD barriques of two years old. barriques of two years old. • 70 years old Garnacha vineyards / Fitero / VINEYARD VINEYARD • 39 years old Graciano / Corella / • Old vines located in Fitero area, in higher • Old vines located in Fitero area, in higher QUALIFICATION altitude. altitude. • 86 points Parker RIOJA BODEGAS TENTENUBLO

D.O.CA. RIOJA /

FRANCE / CANADA / ASIA / CENTRAL

AMERICA / SOUTH AMERICA / EEUU/

AUSTRALIA / NEW ZEALAND/ SWITZERLAND / ESTHETIC RIOJA ARTISAN

ROBERTO OLIVÁN

The name "Tentenublo" refers to the ringing of bells that was used in the villages of La Rioja to drive away the clouds of hail during the ripening of the grapes.

Roberto Oliván, plays with the most unknown zones of la Rioja, with high altitudes and especial soils.

He is making wines based on the emphasis on the different plots and their qualities, besides the expression of the different varieties and the coupage in the vineyard. TENTENUBLO BLANCO TENTENUBLO XÉRICO Malvasia, Viura and Calagraño Tempranillo and Garnacha Tempranillo and Viura D.O.Ca. Rioja D.O.Ca. Rioja D.O. Navarra

NOT AVAILABLE You can feel the grapes are free, fruit energy NOT AVAILABLE

ELABORATION

• Spontaneous fermentation in open stainless steel vats of different capacities, soft foot treading.

• Malolactic fermentation and 10 month of aging in french barriques.

VINEYARD

• 40-100 years old vineyards / 600 m altitude. ESCONDITE DEL ARDACHO ESCONDITE DEL ARDACHO ESCONDITE DEL ARDACHO EL ABUNDILLANO LAS GUILLERMAS LAS PAREDES Garnacha, Malvasia, Viura and Tempr. Tempranillo and Viura Garnacha y Tempranillo D.O.Ca. Rioja D.O.Ca. Rioja D.O.Ca. Rioja

NOT AVAILABLE NOT AVAILABLE NOT AVAILABLE QUALIFICATIONS QUALIFICATIONS • 94 Points Parker • 92 Points Parker BODEGAS PUJANZA

D.O.CA. RIOJA / RIOJA ALAVESA

DISTRIBUTION AVAILABLE IN: FRANCE /

CANADA / ASIA / CENTRAL AMERICA /

SOUTH AMERICA / EEUU / AUSTRALIA /

NEW ZEALAND / THE ELEGANCE SEARCHER

CARLOS SANPEDRO

Carlos San Pedro, owner and technical director of Bodegas y Viñedos Pujanza, is also the forth generation of a family of vine- growers, wine-makers and wine merchants of Laguardia.

Creating harmonic wines, always with a right balance between fruit and aging, with elegant and deep palates carrying in their name the landmark of a region.

His wines have always an special silky touch and a very luxurious fruit. HADO FINCA VALDEPOLEO PUJANZA NORTE Tempranillo Tempranillo Tempranillo D.O.Ca. Rioja D.O.Ca. Rioja D.O.Ca. Rioja

A countless succession of red fruits The perfect style classic-modern Rioja The highest vineyards of Laguardia, extreme

ELABORATION ELABORATION ELABORATION

• Pre-fermentative maceration during 5 days. • Fermentation tooks place in small stainless • Fermentation tooks place in small stainless Alcoholic fermentation tooks place in steel vats divided by soil types. Malolactic steel vats. Indigenous yeasts. Malolactic stainless steel vats with daily rackings. fermentation is made in same tanks. fermentation is made in same tanks. Malolactic fermentation is carried out in the • Ageing: 14 months in french oak. • Ageing: 16 months in French Oak same vats. VINEYARD VINEYARD • Ageing: 12 months in French Oak Barrels • Finca Valdepoleo / Vineyard planted in 1973 • Finca Norte / 720 m. / Clay-limestone soil VINEYARD at 630 m. / Clay-limestone soil. with a calcareous stone level 2,7 hectare. • Own vineyards at 600m / Clay-limestone soil. QUALIFICATION QUALIFICATION QUALIFICATION • 92 points Parker • 94 points Parker • 92 points Parker CISMA AÑADAS FRÍAS Tempranillo Viura D.O.Ca. Rioja D.O.Ca. Rioja

Some pre-phylloxera vines for a few bottles Just in the cold years a long life Viure

ELABORATION ELABORATION

• Winemaking is carried out in a 1.700 kg. • Winemaking was made in a 225L. and a french oak vat wit de-stemmed grapes. 500L. French oak barrels followed by a 6 months ageing time in the same barrels. • Ageing: 22 months in 225 L. french oak barrels • Just produced in 2007 and 2010, for being cold vintages. VINEYARD VINEYARD • Finca La Valcabada / 0,8 has / Vineyard planted in 1925 at 600m. / Clay-limestone • San Juan de Anteportalatina / 1,5 has. deep soil. vineyard at 600m. of altitude / Clay-limestone soil with a high limstone content. QUALIFICATION

• 93 points Parker BODEGAS VINÍCOLA REAL

D.O.CA. RIOJA / RIOJA ALAVESA

DISTRIBUTION AVAILABLE FOR: FRANCE /

ASIA / CENTRAL AMERICA / SOUTH

AMERICA / A RECENT CLASSIC

MIGUEL ÁNGEL RODRÍGUEZ

Bodegas Vinícola Real was founded in 1989 by Miguel Ángel Rodríguez in Albelda de Iregua. This cellar was born with a vocation of being a small production winery specialized in high-quality wines and “estate wines”.

Their focus is to create “great wines” with a unique terroir, thanks to a different winemaking and aging. All the process is remarked by a strong personality.

They use a traditional viticulture model. HERMANDAD CUEVA DEL MONGE CUEVA DEL MONGE BLANCO Tempranillo and Garnacha Tempranillo Viura, Malvasia, Garnacha and Moscatel D.O.Ca. Rioja D.O.Ca. Rioja D.O.Ca. Rioja

A wine with the word easy on their soul Elegant aromas, with toasty notes of coffee Whe all the things are on the right place

ELABORATION ELABORATION ELABORATION

• Harvest on October from old vines. The wine • The wine is the result of a strict selection of • Lightly crushed and drained, light pressing. was been aged for a minimum of 6 months. the best grapes, collected in small 15 kilo • The ﬁrst 20% of the wine began the tubs. fermentation in stainless steel tanks at a • The grapes were destemmed, lightly crushed temperature of 14ºC, while the rest was and then placed in oak fermentation vats, placed in new barrels for 30 to 40 days with where they were left for 12 days at 28ºC. daily battonage.

• Malolactic fermentation took place in the • After fermentation, the wine was racked and barrel and was followed by 10 months, 50% placed in barrels again for two and a half american oak and 50% french oak. months: including fermentation and ageing, this vintage spent four months in oak. QUALIFICATION

• 88 points Parker 200 MONGES RESERVA 200 MONGES GRAN RESERVA 200 MONGES SELECCIÓN ESPECIAL Tempranillo, Graciano and Mazuelo Tempranillo, Graciano and Mazuelo Viura, Malvasia, Garnacha and Others D.O.Ca. Rioja D.O.Ca. Rioja D.O.Ca. Rioja

Red fruits, tobacco, cedar and truffle Aromas of ripe fruit and balsamic overtones The oak surgeons, impressive aging and acidity

ELABORATION ELABORATION ELABORATION

• Harvested manually in 15 kg tubs. The • Harvested manually in 15 kg tubs. The • Fermentation in new barriques at 14ºC for 26 grapes are partially or totally destemmed. grapes are partially or totally destemmed. days. The process continue with 14 months Fermented in Alllier oak vats for 11 days, and Fermentation in Allier oak vats for 13 day in french and american barriques, and 24 left in contact with the skins for further 25 followed by skin-contact for 28 days. months in deposits. days. • Aged fora minimum of 30 months in new • After that the wine rest in the cellar before go • Aged of 20 months in new barrels made of barrels made of French oak and American to market. French oak and American oak. 16 months oak. Minimum 16 months before being put on QUALIFICATION after being bottled in the cellars. to the market. • 94 points Parker QUALIFICATION QUALIFICATION

• 90 points Parker • 89 points Parker 200 MONGES SELECCIÓN ESPECIAL Tempranillo D.O.Ca. Rioja

Just excellence on the taste and texture

ELABORATION

• Selection of the third harvest bunches from our best and less productive vineyards of an average of 46 years. Harvested by hand into 10kg. crates.

• Fermentation in french Allier oak vats for 10 days at a temperature of 30ºC. Malolactic fermentation takes place in barrique casks. Ageing in new french oak cask for a min of 18 months, followed by a period of 20 months in the bottle in our cellars.

QUALIFICATION

• 91 points Parker DIEZ DEDOS

CRETAS (TERUEL)

DISTRIBUTION AVAILABLE FOR: WORLWIDE THE DREAM OF THE BEST OIL

JOSEP MARÍA RODAS

Diezdedos only produces premium extra virgin olive oil. And are the only estate that cultivates Arbequina, Empeltre, Arroniz, Frantoio and Corbella together.

The special altitude, climate and clay soil are perfect for cultivating this olives.

They separate the olives by hand, treating them as if they were grapes, then they carefully place them into small crates.

The oil do not come in contact with the air. EMPELTRE ARBEQUINA ARRONIZ Empeltre Arbequina Arroniz Cretas Cretas Cretas

Lemon leaf, fennel, ripe tomato, and walnut Toasty bread, green chili, white pepper and mint Pear, green tomato, green lemon and artichoke

CHARACTERISTICS CHARACTERISTICS CHARACTERISTICS

• They apply the most suitable level of water • They apply the most suitable level of water • They apply the most suitable level of water stress for each type of tree. They separate stress for each type of tree. They separate stress for each type of tree. They separate the olives by hand, and then carefully place the olives by hand, and then carefully place the olives by hand, and then carefully place the into small crates. the into small crates. the into small crates.

• The oil does not come into contact with the • The oil does not come into contact with the • The oil does not come into contact with the air at any point during the process. The olives air at any point during the process. The olives air at any point during the process. The olives are sliced very thin and then are transferred to are sliced very thin and then are transferred to are sliced very thin and then are transferred to a refrigerated and hermetically sealed mixer a refrigerated and hermetically sealed mixer a refrigerated and hermetically sealed mixer which revolves at different speeds. Arnau Marco +34 636 44 25 81 [email protected]