Christer Sandahl 7/10

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1 Villa Sandahl introduction Christer Sandahl 7/

2 Our success story in short We happened to : 1985 Learn about wines from all the world 2004 Find a world class 3.3 ha vineyard in Badacsony 2006 Acquire Alsace vinification process for white dry wines 2007 Get house building permission in the vineyard 2008 Match the famous Riesling for vineyards and rich wines 2010 Extend with another world class 7 ha vineyards 2010 Break through with excellent wines in poor vintage 2011 Be discovered by Michelin restaurants in Budapest 2012 Sell to best Hungarian retailer Bortársaság page no 2

3 Our Vision Villa Sandahl's vineyards have the potential to bear such grapes, which vinified by the best equipment and methods available, result in wines with chance to be recognized on the word market, as one of the best dry white wines. no 3

4 Some model companies Innovative as: Competitive as: Attractive as: Wilful as: no 4

5 We don t conform Taking entrepreneurship and capital to Hungary Entering wine production without formal degrees Matching varieties with vineyard potential and market demand Applying French state of the art winemaking Applying unique labels for each vintage, vineyard and variety Ramp-up company without fashionable media and marketing experts Here is Villa Sandahl Here are our conventional competitors no 5

6 Our business strategy Villa Sandahl owners are extremely quality driven High quality means good margins but restricts volume demand Therefore Villa Sandahl opts for small but excellent vineyards Villa Sandahl no 6

7 Wine consumer segments 4. Enthusiast 1. Booze Drink to get excitement wine more important than food Drink to get drunk wine more important than yourself no 7 5. Passionate 2. Social Drink to become a wine nerd wine more important than people Drink to get more sociable people more important than wine 3. Emotional 6. Prestige Drink to show power e.g. celebrate a signed contract Drink to make life richer food and wine are important

8 Villa Sandahl target groups End consumer segments Upper of 3. Emotional Whole of 4. Enthusiast Lower of 5. Passionate Facilitators Sommeliers Wine critics Wine competitions Journalists no 8

9 Villa Sandahl wine style Alcohol 13 % ~ 14 % ~ 105 g/l Vol. acidity ~ 0.6 g/l Upper segment wines Sugar 3 5 g/l (dry) Lower segment wines Sugar 5 9 g/l (dry) Moderate acidity ripe and smooth Some volatile acidity for flavor no 9

10 Quality corner stones Have a vision and a realistic process Cope with your worst weaknesses first Follow up everything and take action Analyze root cause and be brutally honest Money alone doesn t increase quality Get only the right people in your network Manage and explain, nothing come by itself Don t be afraid to be out of the box page no 10

11 Entrepreneurship Work in teams Cover for each other Organize efficiently Care for the wallet Be prestigeless Value experience Warnings early Plan and follow-up Long and short term Educate suppliers Exceed customers Be proud of success Similar to agile and lean concepts page no 11

12 The quality chain Market Image Bottling Stabilization Fining Correction Tasting Analyses Yeast Temperature Sulfur Tank Fractions Pressure Press Transport Oxidation Harvesting Harvest time Pruning Binding Variety Climate Drainage Soil Strategy no 12

13 Significance of the vineyard In the vineyard the grape quality is settled In the winery this quality must be fully realized Compare with cooking: By poor cooking you can destroy a beef fillet, to get inferior to a pork neck Whereas, whichever way you cook a pork neck, a wellcooked beef fillet always get better no 13

14 Badacsony hill Eger Mátraalja EtyekBuda PannonhalmaSokoróalja ÁszárNeszmély Sopron Somló Mór Badacsony Balatonmelléke Balatonboglár Mecsekalja Tolna Csongrád Kunság Villány Hajós-Baja Szekszárd no 14 BalatonfüredCsopak Balaton-felvidék Bükkalja TokajHegyalja

15 New trellis 194 cm 190 cm, Ø = 2,2 mm 140 cm, Ø = 2,2 mm 100 cm, Ø = 2.5 mm wood pole 80 cm, Ø = 2,0 mm no Ø= 8 cm -56cm 50 Ø= 12 cm Ø = 12 cm

16 Why Rhine Riesling Grapes unripe Green taste Preferred taste Grapes overripe Our south facing, steep and sandy vineyards are hot and dry for white varieties Most varieties harvested under such conditions: Chemistry balance occurs earlier than ripeness Riesling naturally preserve higher acidity and more slowly build sugar Chemistry balance match optimal ripeness no 16 Preferred chemistry

17 Pruning improvements Cane pruning Spur pruning no 17

18 Engrafting no 18

19 Harvest Harvest must wait until : Grapes has lost their unripe greenness Harvest must be done before : Too much sugar Too low acidity Too much botrytis Winter sets in Grapes stops to ripen, but may shrivel or grey rot no 19

20 Oenologist consultant Fabien Stirn Top wine producer in Alsace We took Alsace processing Pressing scheme Pressing fractions Temperature profile Stabilization no 20

21 Measurements Oenofoss instrument Finished in 30 seconds Appropriate accuracy Used since 2008 Analysis Glucose + Fructose ph Total Acid Malic Acid Ethanol Volatile Acid no 21

22 Measuring for optimal harvest time Difficulties to make grape sample measurements to emulate real wine outcome Samples Outcome 1. Sampled grapes to get statistically representative 2. Pressing samples to emulate real pressing 3. Settle juice to emulate real tank settling 4. Cool fermentation after hot vintage transform sugar more efficient to alcohol no 22

23 Pressing scheme 2011 Pressure schematic 5 4,5 4 3,5 3 2,5 2 1,5 1 0, no 23 Pressure (bars) & rotations (turns) 1st quality 2nd quality (taste) change to 1st quality 3rd quality (taste) change to 2nd quality Self run Rotations Time (minutes)

24 Clear and cloudy juice Second fraction juice First fraction juice no 24

25 Initial separation no 25

26 Wine portfolio Quality levels (so far) 1. Premium Single variety Single vineyard (or part of vineyard) Often only 1 st fraction 2. Standard Possible blend of varieties Possible blend of vineyards Often 2 nd fraction, possible addition of 1 st fraction 3. Insufficient Not used by us no 26

27 Genesis partitioned according to quality Partitions harvested and pressed at different time Partitions fermented separately To create some wines better then the blend To be pruned differently to optimize quality Genesis grafted Genesis high Genesis low no 27 Genesis grafted

28 no 28 16,0 14,0 12,0 10,0 8,0 6,0 4,0 2,0 0,0 Fermentation monitoring 2012 Rhine Riesling 2nd quality fraction fermentation Date 0,80 0,70 0,60 0,50 0,40 0,30 0,20 0,10 0,00 Temperature, Alcohol & Residual sugar Volatile acidity Actual % alcohol Actual temperature oc 'Ideal' % alcohol Residual Sugar g/l Total Acidity g/ll Factual safe zone Volatile acidity g/l

29 Bottling Apart from pressing, bottling is the most crucial After corking, the content in the bottle may not contain anything living, such as yeast or bacteria Sterile filtering is applied (even on rinse water) no 29

30 Quality manual 130 pages Detailed description of all links in the quality chain Updated regularly Not for sale :- ) no 30

31 Our new winery 140 m2 Wine storage and tank room no 31 Not yet press and bottling machine.

32 Earaly era up to Villa Sandahl Late Harvest Barrique Pinot Gris 2006 Sandahl rhine riesling GL 2008 Sandahl rhine riesling GL 2004 Villa Sandahl Rhine Riesling Pinot Gris 2007 Sandahl pinot gris GL 2008 Sandahl rhine riesling SL no 32

33 Break through from wet 2010 vintage 2010 Sandahl rhine riesling recept 2010 Sandahl rhine riesling the stamp no 33

34 Wines from dry 2011 vintage Sandahl olasz riesling give me five Sandahl rhine riesling magic rain no 34

35 Wines from early 2012 vintage Sandahl rhine riesling elephant tap Sandahl rhine riesling multiplexor Sandahl olasz riesling box fixture Sandahl rhine riesling rake & scoop Sandahl rhine riesling laundry hanger no 35

36 Wines from ideal 2013 vintage Sandahl rhine riesling genesis count down Sandahl rhine riesling gold standard Sandahl rhine riesling bishop backyard secret Sandahl rhine riesling all of a kind page no 36

37 Labels for Sweden 2010 Sandahl rhine riesling accept no 37

38 Current retailers Hungary Sweden Netherlands no 38

39 Michelin star restaurants in Budapest BADACSONY Kéknyelű Váli Pinot Gris - 2HA Olaszrizling A Gróftól - Bakó Ambrus Sauvignon Blanc - Villa Tolnay Zöldveltelini- Villa Tolnay Olaszrizling Reserva -Villa Tolnay Rajnai Rizling Golden Line - Villa Sandahl Rajnai Rizling Cappuccino Oil- Villa Sandahl Rajnai Rizling Magic Rain - Villa Sandahl Rajnai Rizling The Stamp- Villa Sandahl Zeusz - Szeremley Huba ,0 43,0 51,0 40,0 44,0 55,0 55,0 69,0 90,0 123,0 84,0 White Wines - North Balaton (0,75 l) Rajnai Rizling 'Recept'* - Villa Sandahl ,- Rajnai Rizling 'Magic Rain' - Villa Sandahl ,- Szürkebarát - Laposa winery ,- Somlói Juhfark - Laposa pincészet ,- Budai Zöld - Folly Arborétum ,- Sandahl Elephant Tap 12 Badacsony 9500 Ft 1580 Ft page no 39

40 Retailers are one link in our quality chain Help us keep the chain intact all the way to the end consumer! no 40

41 Villa Sandahl network no 41 Budapest Hungary Lund Sweden Lund Sweden Värnamon Sweden Christer Sandahl Gunnel Sandahl Thord Sandahl Badacsony Hungary Badacsony Hungary dr. Katalin Eszter Soós Zsolt Palkó Antal Lepold