Made in Central Spain by a family with a deep history in viticulture, our wines are easy to drink yet filled with complex flavors.

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1 Winery Profile We make wines with love, using our local traditions wedded to the latest technology. Our wines express the purity and beauty of our country. They are 100 percent honest. Francisco Parra.

2 Made in Central Spain by a family with a deep history in viticulture, our wines are easy to drink yet filled with complex flavors. In a variety of styles, we bring them to you from the largest NOPcertified Organic vineyard in Europe.

3 History ORGANIC IS NOTHING NEW FOR THE PARRA FAMILY How do you get to be the largest Organic winery in Europe in less than 20 years? The answer is simple: Have the insight to pursue Organic farming long before it becomes chic. It may seem hard to believe, but in 1993, when the brothers, Francisco, Javier and Luis Parra founded Parra Family Organic, the idea of Organic certification was a new one. But the brothers decided it was a natural thing for them to pursue, given their long history of sustainable farming. Organic certification was thought of as being highly eccentric when we started, Francisco says. When we explained what we were planning to do to the people around here, it made them nervous. But to us, it just made sense. Our family has always farmed in La Mancha. Some of us kept sheep. An uncle even had a vineyard. And the way we always worked our land was the traditional way, free from pesticides, herbicides and chemical fertilizers. So, they did things the way they had always done them and the world took notice. Today Parra Family Organic wines are 100 percent NOP-certified and the Parra brothers are the largest producers of Organic wines in Europe. It s a position many wineries are now working very hard to be in, but for the Parras it never felt like anything special. Some people call it Organic farming, Francisco says, for us it is just a continuation of what our family has always done.

4 Family THREE BROTHERS, ONE DREAM, EUROPE'S LARGEST ORGANIC WINERY The Parra family has lived and worked the land in La Mancha, central Spain, for generations. The word parra, actually means stalk in Spanish and given the local tradition of naming people after their professions, family legend has it that their ancestors cultivated vineyards back in the distant past. Parra Family Organic was founded in 1993 by three brothers: Francisco, Javier and Luis. In spite of the size of the business - Parra Family Organic sells around four million bottles a year - the brothers alone handle most of the office work and are intimately involved in the workings of the cellar and the vineyard. Everyone helps out with everything, but if pressed Francisco will admit he does a bit more in the way of sales and marketing, while Javier concentrates more on winemaking. Luis does some of everything and is very involved in his passion: raising pigeons. We love what we do, Francisco says, for us this is a dream come true. Francisco Parra

5 Vineyards LUSH AND GORGEOUS GRAPES GROWN IN A RUGGED LAND The single most important facet of Spanish geography is La Meseta, the high desert plateau that dominates the center of the country. It is a flat, arid expanse of some 80,000 square milesclose to half the surface area of Spain-and ranges in altitude between 600 to 1,000 meters above sea level. Spain's capital city, Madrid, sits in the very middle of the Meseta. Hop into a car and drive southeast of the capital and you'll find yourself in La Mancha, a historic region characterized by rugged scenery, lonely castles, windmills, herds of sheep and the legacy of Miguel de Cervantes who set his book, Don Quixote, the defining work of Spanish literature, in La Mancha. The Parra family works two large vineyards in La Mancha near the town of Las Mesas (The Tables), totaling some 445 acres, or around 180 hectares. One of the vineyards is named Entresendas (Between Paths). It sits in the dried bed of an ancient river. As a result Entresendas benefits from the rich, Alluvial soils, common to old river beds and perfect for the cultivation of grapes. The other vineyard is officially named Olla del Monte (Cooking Pan in the Mountain), but is known in local slang as Cuesta Colorá, the red slope. Cuesta Colorá is also the name of the Parra family's remarkable sulfite-free wine. The red slopes are covered in chalky clay with a fine layer of pebbles atop it that capture the heat of the sun and keep the grapes warm during La Mancha's chilly desert nights. Parra Family Winery Las Mesas (Cuenca)

6 There is a saying that to make great wine you must torture the grapes. If that is so, then La Mancha is an ideal place to make wine. Days are hot, imparting sweetness to the fruit. Nights are cold, giving the fruit the bracing acidity it needs to produce lively wine. Rainfall is almost nonexistent, allowing the vines to grow grapes concentrated in flavor. La Mancha is not a zone with a great deal of prestige in comparison to places like Bordeaux or La Rioja, Francisco Parra says. But the conditions here are ideal for growing grapes and we put a great deal of love and attention in our vineyards and the fruit that comes out of them.

7 Organic and Sulfite Free process IN LA MANCHA, ORGANIC (AND SULFITE FREE) IS EASY How do you make a sulfite-free wine that tastes good? It's a question the Parra brothers are asked all the time. Their signature wine, Viña Cuesta Colorá, is entirely sulfite-free. Sulphur dioxide (SO2) is added to almost all the wines we drink from the cheapest mass-produced wines to the most expensive and elegant. Most winemakers think the use of sulfites is critical to prevent the wine from aging quickly due to oxygen exposure or falling victim to unhelpful bacteria and yeasts that may damage its flavor and they're right. At the same time, there are many who believe that SO2 dulls the flavor of wine and causes some consumers to have allergic reactions that may cause headaches or asthma-like symptoms. For decades now, there has been a search for a great sulfite free wine. The problem is that sulfitefree wines do not taste very good thanks to all the problems sulphur dioxide is used to combat. Viña Cuesta Colorá, is a different matter. It is bright, lively, with a bracing acidity and overflowing with abundant fruit flavors and it tastes as good after shipment to the United States as it does in La Mancha, where it is made. There are two reasons for this. The health of the grapes that go into the wine and the special process the Parra Family has worked out for keeping the wine free of contamination as it is being made. We use the best grapes and the best grapes only, Francisco Parra says. They come to vinification in beautiful shape. Then we clean them carefully. The entire process of making the grapes into wine is done in a sealed, oxygen-free environment. The tanks the grapes ferment in are cleaned exhaustively with ozone purified water. So that at the moment we place the grapes in the vats everything is almost at the level of being antiseptic. Fermentation is conducted with the natural bacteria found on the grapes themselves. The vats are left open at this stage, because the gasses produced by fermentation form a barrier between the fermenting grapes and the air. As soon as fermentation stops, the vats are sealed. Almost no oxygen touches the wine. From that point until bottling, we hardly move the wine at all. Bottling is done with minimal or no oxygen contact.

8 Organic and Sulfite Free process IN LA MANCHA, ORGANIC (AND SULFITE FREE) IS EASY How do you produce so many Organic-certified wines? All Parra Family wines, including Viña Cuesta Colorá, are NOP-certified Organic. That means that Eco-cert a contractor to the USDA has certified them Organic according to United States rules and regulations. It's an amazing feat to produce around four million bottles of NOP-certified Organic wines, but Francisco Parra insists that it's a lot easier to do this in La Mancha than almost anywhere else. Our climate is very rough, very dry and very windy, he says, and this makes it quite easy to produce pest- and mildew-free wines without the use of pesticides and other chemicals. The truth is the diseases and afflictions that affect grapes in places with more gentle climates, just don't survive well here. The vines on the Parra estates are carefully tended by a team of a few dozen workers, many of them locals who have been engaged in traditional, pesticide-free farming their entire lives. Much of the work is done by hand. The vines are pruned carefully and the cuttings mulched and used on the land for fertilizer. A flock of some 1,500 black sheep, a breed native to La Mancha, wanders the Parra lands and the manure from those local sheep are also used to fertilize the vineyards. Everything is done in a traditional, sustainable and healthy manner, Francisco says, and you can taste it in the glass.

9 The Wines Organics is about prevention rather than cure. The vine is encouraged to fight its own battles, and this leads to grapes with smaller berries and thicker skins. The skins are thus more inherently resistant to pest attack, and they contain more flavor and color. Monty Waldin, wine writer.

10 VINA CUESTA COLORA What makes this wine special: An Organic, sulfite-free expression of old-vine Tempranillo.This is Parra Family Organic's signature wine. Made from the best old-vine Tempranillo grapes in a vineyard known locally as Cuesta Colorá, or the Red Slope, Viña Cuesta Colorá, is a pure, sulfite-free example of the most Spanish of all redwine grape varieties. Grape: Organic Tempranillo 100 percent. Sulfite-free vinification: Only the best grapes are used. They are carefully cleaned and placed in steel vats that have been cleaned with purified water and salt. Fermentation is done with yeasts found on the grapes and aging and bottling are done in an oxygen-free environment. Tasting notes: A clear, bright, garnet wine. The nose is filled with the aromas of fresh red cherries, red raspberries and wild strawberries with a hint of candied berries. In the mouth the wine is refreshing with a slight pétillance and overflows with juicy red-fruit flavors, balanced by a palate-cleansing acidity. It's a wine to quaff chilled with a picnic or savored at a dinner party. Food pairings: Cold cuts, mild cheeses, hamburgers or with your Thanksgiving meal. Try with: spaghetti Bolognese. Alcoholic content: 13.5 percent.

11 PARRA JIMENEZ CRIANZA What makes this wine special: Select clusters of Tempranillo grapes are given extra vine ripening and aged in oak barrels to create a refined, elegant wine. Grape: Organic Tempranillo 100 percent. Vinification and aging: This is perhaps the finest Tempranillo wine in the Parra Family catalogue. Selected clusters of grapes are allowed to ripen for an extra two to three weeks on the vine before picking. The extra time imparts a greater complexity and delicacy of flavor to the wine. Aging in French oak barrels creates a creamy, smooth finish. Tasting notes: A light purple wine. On the nose, scents of ripe, almost black cherry, raspberry jam and strawberry pie filling. Gentle berry flavors and notes of baking spices, as well as an intriguing black peppery flavor bathe the palate. Food pairings: Quiche, grilled meats and roasted chicken. Try with: Beef stew. Alcoholic content: 13 percent.

12 PARRA JIMENEZ TEMPRANILLO What makes this wine special: A fine example of La Mancha Tempranillo, this is a wine for everyday or a special occasion. Grape: Organic Tempranillo 100 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: A garnet wine. On the nose it shows the true Tempranillo notes of raspberry and strawberry going to scents of black plum. It fills the mouth with strawberries, strawberry compote and prune butter with a touch of cocoa. Food pairings: Roasts, steaks and roasted turkey. Try with: Pork chops. Alcoholic content: 13 percent.

13 PARRA JIMENEZ GRACIANO What makes this wine special: A fascinating essay in the flavors of the rare and highly-sought-after Graciano grape. Grape: Organic Graciano 100 percent. Vinification and aging: Made from grapes harvested from a special parcel of Graciano vines and then fermented and aged in steel vats. Tasting notes: A dark ruby wine. A fascinating nose of plum, black cherry, truffles, black olives and forest floor. The palate detects notes of dried plums, dates and candied cherry along with savory, meaty flavors like bacon. Food pairings: Hearty soups, roast beef and cured cheeses. Try with: Curries. Alcoholic content: 13 percent.

14 PARRA JIMENEZ VERDEJO What makes this wine special: A crisp and subtle white wine made with the Verdejo grape, a variety native to central Spain that is finding more and more favor worldwide. Grape: Organic Verdejo 100 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: Burnished gold with green highlights in the glass. It has a nose of preserved lemon, lime flesh and white peach over a strong slatey minerality. On the palate the wine is crisp, dry and bracing with a fine citrus flavor and a touch of mouth-pleasing bitterness that makes you want to sip it again and again. Food pairings: Raw shellfish, grilled fish, roast chicken. Try as: An aperitif. Alcoholic content: 12.5 percent.

15 EARTH 3.0 TEMPRANILLO What makes this wine special: Proceeds from every sale of this 100- percent Organic Tempranillo wine help to restore rainforests through the work of the American Rainforest Conservancy. Grape: Organic Tempranillo 100 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: A light purple wine. The nose is floral, showing violets and red roses. In the mouth, sweet red fruit mixes with flavors of dried flowers, leather and tarry notes. Food pairings: Omelets, sautéed mushrooms, roasted pork, even fish stews. Try with: Sausages or hot dogs. Alcoholic content: 13 percent.

16 EARTH 3.0 TEMPRANILLO-SYRAH What makes this wine special: Proceeds from every sale of this Organic Tempranillo-Syrah blended wine help to restore rainforests through the work of the American Rainforest Conservancy. Grape: Organic Tempranillo 75 percent; Organic Syrah 25 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: Ruby with dark purple at the center. The nose gives stewed cherries, stewed prunes and fresh plums as well as black olive. Dark, sweet fruits on the palate with the signature spiciness that Syrah always imparts to a blend Food pairings: Chili con carne, barbecued chicken, Chinese style spareribs. Try with: Rice and beans. Alcoholic content: 13 percent.

17 CAMINO RED What makes this wine special: A food-friendly and easy-drinking red wine perfect for any occasion. Grape: Organic Tempranillo 100 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: A garnet wine. Red cherry and red raspberry notes as well as touches of dried cranberry mix with a pronounced scent of dried red roses. On the palate the wine is awash in red berries and a distinct smokiness. Food pairings: Hamburgers, sandwiches, hot dogs, mac and cheese. Try with: Pizza Alcoholic content: 13 percent.

18 CAMINO WHITE What makes this wine special: A food-friendly and easy-drinking white wine perfect for any occasion. Grape: Organic Verdejo 100 percent. Vinification and aging: Fermented and aged in steel vats. Tasting notes: Pale gold in the glass. The nose has abundant citrus scents, but also fascinating tropical aromas of green mango and papaya as well as fresh grass. In the mouth, the wine has a juicy, lemon-lime character, with a strong acidic zing and lush, tropical notes in the finish. Food pairings: Salads, fish dishes, sandwiches. Try with: Chicken salad. Alcoholic content: 12.5 percent.

19 Contact U.S OFFICE: 558 2nd St. #1, Brooklyn, NY, US cell: US office: OFFICE AND WINERY: Ctra. Pedernoso Km. 3,6 C.P , Las Mesas (Cuenca), Spain Spain cell:

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