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1 PORTUGUESE WINES

Wines & Winemakers is a Portuguese group comprising more than ten wine producers and four winemakers Very wide offer, covering the most important wine

IMPOR is based in Shanghai and serves in general as a platform between Portuguese companies and the Chinese market Specializes in importing and selling

2 Wines & Winemakers is a Portuguese group comprising more than ten wine producers and four winemakers Very wide offer, covering the most important wine styles and regions in Portugal at all levels of quality and price Over 120 different wine labels, which are being exported to many different countries IMPOR is based in Shanghai and serves in general as a platform between Portuguese companies and the Chinese market Specializes in importing and selling quality Portuguese wines in China It is the official representative of Wines & Winemakers in China, importing and selling some of its wines

SALSUS White Wine (Vinho Verde) Year: 2014 Region: Vinho Verde DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Loureiro, Trajadura, Arinto

3 SALSUS White Wine (Vinho Verde) Year: 2014 Region: Vinho Verde DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Loureiro, Trajadura, Arinto Colour: Bright lemon Aroma: Pronounced youthful and fresh explosion of citrus fruit and minerals Palate: Young and vibrant. As on the nose, a spritz of citrus fruit, mineral, shale, crisp acidity and a clean refreshing finish Pairing: Pairs well with shellfish, fruit salads or as an apéritif Vinification: Grapes are destemmed, followed by pneumatic pressing. Alcoholic fermentation in stainless steel vats at controlled temperature Alcohol: 9.5% Residual Sugar: 10.7 gr/l Soil: Granitic Serv. Temp: 10º C Acidity: 6.2 gr/l ph: 3.28 Climate: Very wet Awards: Wine Enthusiast Robert Parker A fizzy wine that is off-dry, light, very refreshing and fragrant. Soft and crisp flavours of apple, citrus, grape and even a touch of tropical fruits make this a wine that will slip down easy, especially as an apéritif during the summer.

4 DONA HELENA White Wine Year: 2013 Region: Setubal Peninsula VR Producer: Coop. St. Isidro de Pegoes Winemaker: Jaime Quendera Varieties: Moscatel, Fernao Pires, Arinto Colour: Lemon Aroma: Pronounced fruit and floral aromas Palate: Fresh, fruity and a slight floral touch from Muscat. Good acidity and pleasant aftertaste Pairing: Best with fish, salads, shellfish and other light food Vinification: Fermentation in stainless steel vats with controlled temperature Alcohol: 12.0% Residual Sugar: 2.8 gr/l Soil: Sandy Serv. Temp: 8-10º C Acidity: 4.35 gr/l ph: 3.52 Climate: Mediterranean Awards: Wine Enthusiast Robert Parker DWWA 2008 IWC 2012 This is a fine, round, soft and fruity wine for the summer. With good acidity, fresh apple and pear flavours, it s attractive and aromatic. Perfect as an apéritif!

5 LUA CHEIA White Wine Year: 2011 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Old Vines Colour: Lemon Aroma: Aromatic, dominated by minerality with notes of high quality wood Palate: Well-balanced, intense and fresh. Long finish Pairing: Ideal with fish and white meats Vinification: The grapes are crushed and destemmed followed by pre-fermentation to take advantage of natural endogenous enzymes, inoculation with selected yeasts Alcohol: 13.0% Residual Sugar: 1.8 gr/l Soil: Schistous Serv. Temp: 10-12º C Acidity: 5.7 gr/l ph: 3.2 Climate: Hot and dry with large thermal gaps Awards: Wine Enthusiast Robert Parker MV 2012 SIWC 2011 An old-vines white wine from the Douro that is rich and shows great concentration. Aged in wood, ripe and with lemon, peach and grapefruit flavours, it balances richness with a crisp and lively acidity.

6 NOSTALGIA White Wine (Vinho Verde) Year: 2013 Region: Vinho Verde DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Alvarinho (old vines) Colour: Gold Aroma: Very pronounced aroma, dominated by grapefruit and mineral notes Palate: Well-structured and surprisingly fresh due to its high-quality acidity. Extremely long and lingering finish Pairing: Pairs well with Mediterranean cuisine, based on fish and seafood Vinification: This wine is produced from old vines, using traditional vine training systems; winemaking techniques once used in earlier times: natural decanting, indigenous yeast, skin contact during fermentation and on lees until bottling Alcohol: 12.5% Residual Sugar: 4.4 gr/l Serv. Temp: 10-12º C Acidity: 6.5 gr/l ph: 3.19 Climate: Very wet Awards: Wine Enthusiast Robert Parker AWSA 2015 DWWA 2012 IWC 2012 This impressive and attractive wine brings out the ripe and creamy side of Alvarinho. Prominent citrus character along with a strong mineral texture. Weight from the skin contact during fermentation has produced a dense structure and complex flavours.

7 CAPITAO RAYEO Year: 2014 Region: Alentejo VR Producer: Adega das Mouras de Arroiolos Winemaker: Jaime Quendera Varieties: Trincadeira, Syrah, Aragonez Colour: Ruby Aroma: Fruity aromas Palate: Full-bodied wine with round and elegant tannins Pairing: Best with pastas, white meats and soft cheeses Vinification: Slight cold maceration, traditional skin fermentation in stainless steel vats at controlled temperature Ageing: Aged in bottle for 6 months. Drink now and up to 3 years Alcohol: 13.5% Residual Sugar: 2.6 gr/l Soil: Smooth-clayish Serv. Temp: 16-18º C Acidity: 4.6 gr/l ph: 3.80 Climate: Mediterranean A typical full-bodied Alentejo wine with round and elegant tannins, red fruit aromas and a rustic profile. Perfect as an everyday drinking red!

8 ALBUM Year: 2013 Region: Alentejo VR Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Syrah, Aragonez, Alicante Bouschet Colour: Ruby Aroma: Ripe fruit and spices Palate: Full bodied and balanced with soft tannins. A typical Alentejo wine Pairing: Pairs well with grilled meats and stews Vinification: Destemming and crushing; 12-hour pre-fermentation maceration at 34º C to take advantage of the natural endogenous enzymes; inoculation with selected yeasts; fermentation for a minimum period of 10 days at 22º-24º C Alcohol: 14.0% Residual Sugar: 0.5 gr/l Serv. Temp: 16-18º C Acidity: 5.1 gr/l ph: 3.76 Climate: Very hot and dry summers Awards: Wine Enthusiast Robert Parker AWSA 2015 VI 2015 IWC 2016 Album Red is a wine that combines the typical richness of the Alentejo region with a sense of structure. A strong mineral character is supported by red fruit tones and ripe tannins. Full-bodied and with a rustic profile.

9 DONA HELENA Year: 2013 Region: Setubal Peninsula VR Producer: Coop. St. Isidro de Pegoes Winemaker: Jaime Quendera Varieties: Castelao Colour: Ruby Aroma: Pronounced aromas of red fruits when young, leading to notes of spice and dried fruit with age Palate: Well-rounded, good structure and high-quality tannins. Pleasant finish Pairing: Pairs well with grilled sausages and roasted chicken Vinification: Alcoholic fermentation in stainless steel vats at controlled temperature Alcohol: 13.0% Residual Sugar: 3.4 gr/l Soil: Sandy Serv. Temp: 16-18º C Acidity: 4.8 gr/l ph: 3.72 Climate: Mediterranean Awards: Wine Enthusiast Robert Parker VI 2013 An elegant, soft and fruity wine with ripe red berry fruits and spice flavours. The palate is round, marked by gentle tannins and an attractive fresh burst of fruitiness. It s a food-friendly wine that is ready to be enjoyed now!

10 COLLEJA Year: 2012 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz Colour: Intense ruby colour Aroma: Pronounced blackberry and blueberry aromas combined with subtle floral notes and a touch of vanilla Palate: Silky smooth. Good structure and balance, fresh acidity and well-integrated tannins. Fruity finish Pairing: Pairs well with roasted meats, sausage and stews Vinification: The grapes are crushed and destemmed followed by 12 hours pre-fermentation maceration at 34º C to take advantage of natural endogenous enzymes, inoculation with selected yeasts, alcoholic fermentation for a minimum of 10 days at 22º C 24º C Ageing: Aged in new and used French oak for 8 months Alcohol: 13.5% Residual Sugar: 0.2 gr/l Soil: Schistous Serv. Temp: 16-18º C Acidity: 4.8 gr/l ph: 3.74 Climate: Hot and dry Awards: Wine Enthusiast Robert Parker VI 2013 IWC 2015 AWSA 2015 An intense wine! It has a cool feel from its 300 metres high vineyards. It is round and plenty of acidity keeps it fresh and fruity, bringing out flavours of black currant as well as spicy wood. Aged in French oak for 8 months.

11 SAMORA Year: 2013 Region: Tejo VR Producer: Companhia das Lezirias Winemaker: Bernardo Cabral Varieties: Syrah, T. Nacional, Aragonez, Alicante Bouschet Colour: Bright condition, deep purple colour Aroma: Complex and fruity aromas Palate: Rich and well-balanced flavours on the palate Pairing: Best with red meats (pork and game) and cheeses Vinification: Destemming, crushing, fermentation with temperature control in stainless steel vats, pneumatic pressing, malolactic fermentation Alcohol: 14.0% Residual Sugar: 3.8 gr/l Soil: Sandy Serv. Temp: 16-18º C Acidity: 4.9 gr/l ph: 3.83 Climate: Sub-Mediterranean Awards: Wine Enthusiast Robert Parker VI 2012 IWC 2010 A blend of four grape varieties, this structured wine shows big black fruitiness along with fresh acidity. An attractive wine that is ripe, juicy and rich in tannins.

12 ALBUM RESERVA Year: 2011 Region: Alentejo VR Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Syrah, Petit Verdot, Aragonez, Alicante Bouschet Colour: Deep ruby Aroma: Intense and complex aromas. Notes of ripe fruit, floral and spices Palate: Rich, full bodied, well-structured wine. Long and persistent finish Pairing: Pairs well with grilled meats and stews Vinification: Destemming and crushing; fermentation with use of selected yeasts, controlled temperature and slight remontage. Post fermentation maceration for approximately 3 weeks Ageing: Aged in new French oak barrels Alcohol: 14.0% Residual Sugar: 0.5 gr/l Serv. Temp: 16-18º C Acidity: 4.8 gr/l ph: 3.76 Climate: Very hot and dry summers Awards: Wine Enthusiast Robert Parker AWSA 2015 IWC 2016 This blend of four grape varieties shows power and rich tannins shouldered by ripe black fruit flavours and a solid structure. From the Estremoz region of the Alentejo, it s a powerhouse of flavours and juicy acidity. Aged in new French oak barrels.

13 TYTO ALBA Year: 2012 Region: Tejo DOC Producer: Companhia das Lezirias Winemaker: Bernardo Cabral Varieties: T. Nacional, T. Franca, Alicante Bouschet Colour: Clear, deep garnet colour Aroma: Harmonious aromatic combination of woodland and eucalyptus, cassis, plum, violet and spices Palate: Smooth and well-integrated with a long finish Pairing: Ideal as an accompaniment to white and red meat dishes Vinification: Alcoholic fermentation in small lagars Ageing: Aged in French and American oak barrels for 12 months, followed by 1 year in bottle Website: Alcohol: 14.0% Residual Sugar: 1.0 gr/l Soil: Sandy Serv. Temp: 16-18º C Acidity: 4.8 gr/l ph: 3.85 Climate: Sub-Mediterranean Awards: Wine Enthusiast Robert Parker AWSA 2015 VI 2014 IWC 2014 Named after the barn owl that nests in the nature reserve around the vineyard, this wine is a symbol of commitment to biodiversity conservation and sustainability. Perfumed, harmonious and full of ripe fruits. Impressive for its aromatics and its dense texture!

ANDREZA RESERVA Year: 2012 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz Colour:

14 ANDREZA RESERVA Year: 2012 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz Colour: Ruby red core Aroma: Very concentrated and complex, floral and ripe fruit with notes of vanilla Palate: Very elegant and structured. Long finish with lingering notes of ripe fruit Pairing: Perfect pairing with Mediterranean cuisine, pasta and mild soft cheeses Vinification: Harvested in 22 kg boxes. Destemmed and crushed; 12 hours pre-maceration fermentation at 34º C to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24º C); light remontage Ageing: 70% aged in second and third year French oak barriques for 10 months Alcohol: 13.5% Residual Sugar: 0.2 gr/l Soil: Schistous Serv. Temp: 16-18º C Acidity: 4.4 gr/l ph: 3.73 Climate: Hot and dry with large thermal gaps Awards: Wine Enthusiast Robert Parker VI 2014 IWC 2014 AWSA 2015 This wine combines freshness and structure. It s perfumed, complex, full of intensity and bright berry fruits. At the same time, the solid structure gives the wine balance and a fine future. Wood ageing offers further support to the fruitiness of this age-worthy wine.

PEGOS CLAROS RESERVA Year: 2011 Region: Palmela DOC Producer: Herdade Pegos Claros Winemaker: Bernardo Cabral Varieties: Castelao (40 years old vines) Colour: Ruby Aroma: Complex aroma of black plums

15 PEGOS CLAROS RESERVA Year: 2011 Region: Palmela DOC Producer: Herdade Pegos Claros Winemaker: Bernardo Cabral Varieties: Castelao (40 years old vines) Colour: Ruby Aroma: Complex aroma of black plums and red currant, with some toast and vanilla Palate: Full-bodied with soft tannins, balanced and with a nice acidity. Long finish Pairing: Perfect pairing with Mediterranean cuisine, pasta and mild soft cheeses Vinification: Manual harvest and transport in 25 Kg boxes. Fermentation with traditional foot treading in open lagar Ageing: Aged 6 months in French oak barrels. Bottled in March Drink now or over the next 15 years Alcohol: 13.5% Residual Sugar: 3.5 gr/l Soil: Sandy Acidity: 5.09 gr/l ph: 3.52 Serv. Temp: 16-18º C Awards: Wine Enthusiast Robert Parker AWSA 2015 IWC 2016 This is an attractive and finely perfumed wine, full of ripe Castelao grapes from old vines. It has a smooth, polished feeling from the oak ageing, yet still allows plenty of room for an intense black-fruit character. Very well balanced and an age-worthy wine.

ABREU CALLADO RESERVA Year: 2009 Region: Alentejo VR Producer: Fundacao Abreu Callado Winemaker: Frederico Falcao Varieties: Touriga Nacional, Aragonez, Alicante Bouschet Colour: Deep purple Aroma:

crushing, alcoholic fermentation in cement vats, pressing, malolactic fermentation Ageing: Aged for 6 months in French oak barrels Alcohol: 14.0% Residual Sugar: 1.8 gr/l Soil: Smooth-clayish Serv.

16 ABREU CALLADO RESERVA Year: 2009 Region: Alentejo VR Producer: Fundacao Abreu Callado Winemaker: Frederico Falcao Varieties: Touriga Nacional, Aragonez, Alicante Bouschet Colour: Deep purple Aroma: Complex aromas of dark berry fruit and a toasty character Palate: Elegant tannins, long finish with spicy notes Pairing: Perfect pairing with game dishes and hard cheeses Vinification: Destemming, crushing, alcoholic fermentation in cement vats, pressing, malolactic fermentation Ageing: Aged for 6 months in French oak barrels Alcohol: 14.0% Residual Sugar: 1.8 gr/l Soil: Smooth-clayish Serv. Temp: 16-18º C Acidity: 5.2 gr/l ph: 3.61 Climate: Very hot and dry summers Awards: Wine Enthusiast Robert Parker CMB 2012 CWSA 2012 IWC 2011 This is a rich and ripely fruity wine with a smoky aroma and dark chocolate flavours. It has considerable weight to go with the spice, wood and black plum fruits. Aged in French oak barrels for 6 months.

AGUIA MOURA RESERVA Year: 2012 Region: Douro DOC Producer: Casa Agricola Aguia de Moura Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Old Vines Colour: Deep garnet Aroma: Very complex

Very long finish and pronounced fruit flavours Pairing: Perfect pairing with roasted meats, game dishes as well as some soft cheeses Vinification: Grape bunches are carefully selected in the vineyard

17 AGUIA MOURA RESERVA Year: 2012 Region: Douro DOC Producer: Casa Agricola Aguia de Moura Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Old Vines Colour: Deep garnet Aroma: Very complex and aromatic, reminiscent of violets, tar, balsamic and charcoal Palate: A rich and full-bodied wine loaded with notes of blueberry, rose, black tea, chocolate, coffee and balsamic. Very long finish and pronounced fruit flavours Pairing: Perfect pairing with roasted meats, game dishes as well as some soft cheeses Vinification: Grape bunches are carefully selected in the vineyard and in the winery before crushing. Fermentation at controlled temperature, maceration, pressing and malolactic fermentation in stainless steel vats Ageing: 12 months in new French oak Alcohol: 14.0% Residual Sugar: 0.2 gr/l Soil: Schistous Serv. Temp: 16-18º C Acidity: 4.8 gr/l ph: 3.77 Climate: Hot and dry with large thermal gaps Awards: Wine Enthusiast Robert Parker VI 2013 VI 2014 Top 100 of 2014 This is a juicy, powerful and concentrated wine, packed with fruit and tannins. A field blend of 10 Douro black grape varieties with 12 months of wood ageing. It s ripe in sweet, rich red fruits that are balanced by intense acidity. It will improve with ageing!

ANDREZA GRANDE RESERVA Year: 2011 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Touriga Nacional, Touriga Franca Colour: Deep

18 ANDREZA GRANDE RESERVA Year: 2011 Region: Douro DOC Producer: Lua Cheia em Vinhas Velhas Winemaker: João Silva e Sousa, Francisco Baptista Varieties: Touriga Nacional, Touriga Franca Colour: Deep ruby with hints of purple/blue flecks Aroma: Very intense and powerful yet elegant aromas. Notes of bergamot oil from Touriga Nacional balanced out with aromas of wild forest berries (blueberry and mulberry). Well-integrated high quality oak Palate: Extremely elegant and voluptuous. Fresh and well-balanced with notes of wild forest berries. Long finish Pairing: Pairs well with grilled meats or stews and hard cheeses Vinification: Destemming and crushing, 12 hours pre-fermentation maceration at 34º C using selective yeasts; alcoholic fermentation at 22-24º C for 10 days; malolactic fermentation in French oak barrels Ageing: Total oak ageing for 14 months in French oak barrels Alcohol: 14.5% Residual Sugar: 0.5 gr/l Soil: Schistous Serv. Temp: 16-18º C Acidity: 5.3 gr/l ph: 3.65 Climate: Hot and dry with large thermal gaps Awards: Wine Enthusiast Robert Parker IWC 2014 VI 2014 Bold tannins dominate this opulent, full-bodied wine that isn t going to be shy as it develops. With its super ripe black fruits, juicy acidity and 14 months of wood ageing, it is a wine for cellaring. Made only in the best years!

AZUL PORTUGAL SPARKLING Sparkling Wine Year: 2013 Region: Bairrada DOC Producer: Adega de Cantanhede Winemaker: Osvaldo Amado Varieties:

Persistent and fine bubbles Aroma: Intense and elegant aroma with notes of apricot and plum Palate: Elegant and complex in the mouth, full

Traditional Method Alcohol: 12.5% Sugar Level: Brut Serv. Temp: 6-8º C ph: 3.

19 AZUL PORTUGAL SPARKLING Sparkling Wine Year: 2013 Region: Bairrada DOC Producer: Adega de Cantanhede Winemaker: Osvaldo Amado Varieties: Bical, Arinto (Blanc de Blancs) Appearance: Clear. Persistent and fine bubbles Aroma: Intense and elegant aroma with notes of apricot and plum Palate: Elegant and complex in the mouth, full of freshness and complexity, with toasty notes and a long finish Pairing: Drink as an apéritif or pair with fish or seafood Vinification: Traditional Method Alcohol: 12.5% Sugar Level: Brut Serv. Temp: 6-8º C ph: 3.4 Climate: Atlantic Soil: Limestone and clay Elegant and fresh sparkling wine with aromas of apricots and plums. Intense, complex and creamy on the palate. Comes from the most prestigious region in Portugal for sparkling wines and was made in the Traditional Method. The perfect bubbly for any occasion!

AZUL PORTUGAL 10Y OLD TAWNY Port Wine (Tawny Style) Year: - Region: Porto DOC Producer: Azul Portugal Winemaker: João Silva e Sousa, Francisco Baptista Varieties: T. Nacional, T.

20 AZUL PORTUGAL 10Y OLD TAWNY Port Wine (Tawny Style) Year: - Region: Porto DOC Producer: Azul Portugal Winemaker: João Silva e Sousa, Francisco Baptista Varieties: T. Nacional, T. Franca, Tinta Roriz, Tinta Barroca Colour: Aroma: Palate: Pairing: Ageing: Tawny colour Concentrated and elegant Port with aromas displaying notes of raisins, toffee, coffee and almonds On the palate it is very balanced with a long finish Pairs well with cheese and chocolate-based or fruit-based desserts Aged in oak for an average of 10 years Alcohol: 19.5% Residual Sugar: 107 gr/l Soil: Schistous Serv. Temp: 12º C Acidity: 4.88 gr/l ph: 3.09 Climate: Hot and dry Awards: VI 2013 Port is the most famous sweet fortified wine in the world and is only produced in the Douro Valley region. This is a fine and beautiful dessert wine with aromas of raisins, toffee, coffee and almonds, due to the long maturation in oak.

21 CONTACTS IMPOR / Wines & Winemakers Asia China Office info@impor.pt Phone: (+86) Add: No. 68 Xinqiao Road, Xinqiao Building, Room 17u-20, Huangpu District Shanghai, China 地址 : 上海市黄浦区新桥路 68 号新桥大厦 17u-20 - FOLLOW US ON WECHAT - IMPOR_PT

SANTOLA VINHO VERDE. Producer Soc. Agric. Com. Vinhos Messias, SA Region Vinho Verde. Alcohol Volume 9,0 % vol.

SANTOLA VINHO VERDE. Producer Soc. Agric. Com. Vinhos Messias, SA Region Vinho Verde. Alcohol Volume 9,0 % vol. SANTOLA VINHO VERDE Producer Soc. Agric. Com. Vinhos Messias, SA Region Vinho Verde Soil Granitic Alcohol Volume 9,0 % vol. Total Acidity 7,2 g/l in tartaric acid Residual Sugar 13,0 g/l Winemaker João