DO PENEDÈS & CAVA LOCATION

CELLAR PRESENTATION

DO PENEDÈS & CAVA LOCATION

THE HISTORY: FAMILY SUMARROCA The origins of the family Sumarroca goes back to Llimiana (Pallars Jusa). Where generations of family already has been involved in the wine production. By the early '80s, they moved permanently to Penedès. At that time acquired Moli Coloma estate with 36 ha, in Subirats and Heretat Sabartés with 25 ha in Banyeres del Penedès. In 1999 they bought the old property of the Marquis of Monistrol, which is now called Sumarroca state. It has 403.8 ha and is the largest farm in the whole region of Penedes.

THE FAMILY Sumarroca family has been personally involved in decisions concerning the vineyard and agriculture. Daily, mr. Sumarroca wanders the land trying to perfect the system of work. Passion / Obsession exaggerated for the vineyard. One of the pioneers in the introduction of foreign varieties in the region like: Chardonnay, Pinot Noir, Sauvignon Blanc. But a well one of the first to reintroduce ancient local grapes that were almost lost, like Xarel.lo Vermell

DO. PENEDÈS Finca Moli Coloma Finca Sumarroca Finca Sabartés

Vendimia FINCA SUMARROCA Previously owned by the Marques de Monistrol. (no relation to the winery with the same name) This farm has 60% of the total amount of vineyards of St. Sadurní. One of the highest points in the area, over 1450 feets, which slowly descends the ground up to the foot of the river Anoia. In these lands are cultivated many diferent grape, like: Xarel.lo, Macabeo, Parellada, Chardonnay, Grenache, Cabarnet Franc etc...

Vendimia FINCA SABARTÈS Modernist mansion from the S.XIX In front of the Mediterranean sea. Interesting place to produce white wines. Previous owners had always been linked to the "nobility". (Marquesa de Griny, Comte de L Asalto) Sumarroca family acquired the estate in the 90s. Sabartés is surrounded by 35ha, 20ha of which are cultivated with vines. Muscat, Chardonnay, Riesling & Sauvignon Blanc.

Vendimia MOLÍ COLOMA Paper mild from the S. XVII. In the basement of this house is were the historical cava cellar is. Even today, part of the bottle ageing and the traditional desks remurage it is done there. Celebrities including Federico Gallo and Néstor Luján had produced wines and cava at Molí Coloma. Some historians have discovered a link between Christopher Columbus and the farm.

VINES AND VITICULTURE

Vendimia PRODUCCION We produce 2.000.000 kilos. 22 different grapes varieties. Self-sufficient: Sumarroca only uses grapes from the own vineyards. The different orientations, extension of our parcels, the micro climates, different altitudes and soil types, allows us to select the grapes who better adapt to these conditions. Nowadays the production is 1,000,000 bottles of wine and 900,000 bottles of cava. Sustainable agriculture.

Vendimia VINEYARDS: RESPECT FOR OUR REGION In order to reduce pesticide and other treatments in the vineyards we work with Organic criteria. Sustainable agriculture The Sex Confusion (Pheromones) can effectively prevent the spread of pests. La vegetation cover: Protects against erosion and creates water stress in order to extract the most of the variety. Also favors the biodiversity. The Sumarroca Philosophy it is clear: Maximum respect for the environment.

SOILS More than 15 different soils. Gravels, chalk, red clay, yellow clay fossils, stony, san, etc Every soils add different character an qualities to our vineyards. The important extension our estates help us to select the most appropriate soil and climate conditions for the different grape varieties we are working with.

CLIMATE The location of the farm Sumarroca, in the far north, is privileged within the DO Penedès. The altitude of our vineyards helps to produce wines with more freshness. The annual rainfall index 300L/year, We do not irrigate our vineyards. Marinade, moist wind from the Mediterranean not affect us too much because El masis del Garraf. The mountains of Montserrat, protect us from the cold north winds. The interior highlands of the interior protects from wind.

Vendimia I + D: VINES FROM THE WORLD Personal project of mr. Carles Sumarroca. Vineyards and nature in general, it is his biggest passion. Mr. Sumarroca deiced to plant a vineyard with almost 400 different grapes varieties from all around the world. 5 to 10 plants of each grape. Open to all the professionals or amateur in the world who want to enrich their knowledge by understanding how these grapes grows, how they taste like and in some occasions understand the profile of the wine produced with these grapes. Joint project with the University.

Vendimia LAS INSTALACIONES

Fermentación y crianza de vinos tintos Vendimia FERMENTATION & AGEING The fermentation is made in stainless steel tanks or oak barrels at controlled temperature. The grapes are aged separately and it our winemaker decision to select the barrels to do the final blend. The Barrels are used maximum four years. It is a guarantee for its suitable functioning. The size of the barrels are 225 or 300 liters. Ensuring a perfect and elegant integration of French oak character. We only use French oak. Ensuring a perfect and elegant integration of toasted flavors.

Vendimia PRODUCCION Our warehouse is equipped with latest technology in all processes. Which ensures quality control. From the 90 we have the ISO 9001:2008 certification. We have all the right elements to produce top quality white wines, rosé, red and sparkling.

Vendimia CAVA: TRADITION & QUALITY FREE RUN JUICE: To grantees the highest quality, we use 50% to 60% of the grape juice is free run juice. That means that these grapes are naturally pressed. In order to obtain a higher quality grapes juice. RESERVA or GRAN RESERVA: Our cavas have at least 20 months of ageing, after the second fermentation. In order to integrate all the elements, increase the complexity and quality. DISGORGEMENT: All the cavas are disgorged at least 6 month before. In order to offer a higher quality, more sophisticated and unique personality cavas. DOSAGE: The dosage of Sumarroca cavas are very light or in some occasions nonexistent (Brut Nature). Looking for the equilibrium and elegance.

Vendimia HERITAGE

Vendimia L ERMITA DE LA SANTA CREU Romanic Church from 11 th century. Is in this area were Sumarroca have the oldest vineyards. Known for been richness in gravels and stone soils. The grape chosen were Syrah, Cabernet Franc, Cabernet Sauvignon, Garnatxa & Xarel.lo. From these Xarel.lo vineyards we produce our most prestigious cava: Nuria Claverol.

Vendimia THE ANTIEN CAVA These cellars was built on the foundation of which is today the family farmhouse Sumarroca. Historically it was a very important paper mill in the Penedès region. All historical items were donated to the museum value stationer of uppers. Requires a manual labor and a lot of passion.

Vendimia FINCAS OUR WINES AND CAVAS

IN SI TU RESERVA_EXTRA BRUT DO: Cava (Traditional method) Grapes: 35% Xarel.lo, 34% Parellada,, 31% Macabeo. Soils: Clay and limestone Ageing: Reserva For an average of 14 month ageing after the disgorgement Yield/ha: 8.000 kg - Vines/ha: 3.000 Residual sugar: 5,9 g/l - Acidity: 4,05 g/l In our search to innovate and improve our coupages, we decided to go back to the on-site production made more than a century ago. We made a coupage of the three traditional varieties, Macabeu, Xarel.lo and Parellada, all grown on our Sumarroca estate. Bright straw yellow, with persistent small bubbles. Marked citrus and apple aroma combined with notes of ageing. In the mouth it is fresh and mineral, with notes of apple. Persistent in the mouth, with a pleasant finish. 2010 88

BRUT ROSADO RESERVA_BRUT DO: Cava (Traditional method) Grapes: Pinot Noir Soils: sand and gravel with a high content of limestone. Ageing: at least 12 month of bottle ageing. Yield/ha: 7.500 kg - Vines/ha: 3000 Residual sugar: 8,0 g/l - Acidity: 6,04 g/l Cava Brut Rosé is made with the Pinot Noir variety. The Pinot Noir comes from the vines surrounding the winery An explosion of aromas of wild strawberries, raspberries, petals... Fresh, expressive Bright pink color with small persistent bubbles. Fragrant aromas of cranberry, strawberries, cherry blossom, and rhubarb. On the palate it is flavorful, crisp, refreshing and with a persistent stream of small bubbles. Long, elegant and pleasant finish. Pairing: Cava Rosé it is always a good appetizer or dessert option. But as well could be interesting with pasta, pizza or tapas. 2010 88

BRUT RESERVA 2011 RESERVA_BRUT DO: Cava (Traditional method) Grapes: 41% Parellada, 26% Xarel.lo, 23% Macabeo & 10% Chardonnay Soils: Clay and limestone Ageing: Reserva at least 20 month ageing after the disgorgement Yield/ha: 9.000 kg - Vines/ha: 3000 Residual sugar: 8,0 g/l - Acidity: 6,1 g/l The Cava Brut Reserva is made from the traditional cava varieties Xarel.lo, Parellada and Macabeo, plus Chardonnay. All grapes come from the Sumarroca estate. Bright straw yellow color with small persistent bubbles. Fragrant aromas of citrus fruits and apple combined with notes from the aging. On the palate it is fresh and crisp,and with apple and fruit.long and pleasant finish. Paring: Good cavas can accompany any aperitif or meal from beginning to end: cold or hot starters, grilled foods, stews, fried foods... and, in the case of the brut, desserts that are not too sweet, fruit salads, cakes, Catalan caramelized custard, etc 2007 91 2008 90 2009 91 2010 90 2011 89 DECANTER: Top 10 VALUE CAVAS

BRUT NATURE 2009 GRAN RESERVA_BRUT NATURE DO: Cava (Traditional method) Grapes: 38% Parellada, 29% Xarel.lo, 23% Macabeo & 10% Chardonnay Soils: Clay and limestone Ageing: Gran Reserva Average of three years ageing after the disgorgement Yield/ha: 8.000 kg - Vines/ha: 3000 Residual sugar: 1,0 g/l - Acidity: 5,8 g/l Brut Nature: No sugar added after the disgorgement. To produce this cava around 55% of the must is bled off by natural drainage. The aroma is fresh thanks to the fruity notes of the base wine and the contribution of ageing on yeast. Clean and not vinous, it is easy to drink as in the mouth the attack is creamy but dry. Although the expedition liqueur (sugars) is not added, it has a slight sweetness. It bubbles perfectly, without too much carbonic gas, and has a balanced acidity. A real treat in the mouth. Paring: Good cavas can accompany any aperitif or meal from beginning to end: cold and hot starters, grilled meats, stews, fried foods, etc. Brut Nature Gran Reserva also makes a good accompaniment for desserts that are not too sweet, fresh fruit salads, different types of cakes, etc. 2006 2007 2008 2009 90 90 91 90

BRUT RESERVA ORGANIC RESERVA_BRUT DO: Cava (Traditional method) Grapes: 41% Parellada, 36% Xarel.lo, 23% Macabeo Soils: Clay and limestone Ageing: Reserva at least 20 month ageing after the disgorgement Yield/ha: 7.000 kg - Vines/ha: 3000 Residual sugar: 6,0 g/l - Acidity: 6,1 g/l Our first organic certified cava. The Cava Brut Reserva is made from the traditional cava varieties Xarel.lo, Parellada and Macabeo. All grapes come from the Sumarroca estate. On the palate it is fresh and crisp, and with apple and fruit. Long and pleasant finish. Paring: Good cavas can accompany any aperitif or meal from beginning to end: cold or hot starters, grilled foods, stews, fried foods... and, in the case of the brut, desserts that are not too sweet, fruit salads, cakes, Catalan caramelized custard, etc

CUVEÉ GRAN RESERVA_BRUT NATURE DO: Cava (Traditional method) Grapes: 80% Chardonnay, 20% Parellada Soils: Clay and limestone Ageing: Gran Reserva Length of aging before disgorgement: 36 months (aprox) Yield/ha: 8.000 kg - Vines/ha: 3.000 Residual sugar: 1,1 g/l - Acidity: 5,81 g/l Cuvée cava is a blend largely made up of Chardonnay and, to a lesser degree, Parellada. The combination of these two varieties makes it a different cava Light gold color with tiny bubbles and persistent mousse. Intense and complex aromas of yeast and brioche from the long ageing, together with mineral, pear, green apple, vanilla and spices. Deeper aromatic whole, with background aromatic notes of baking bread resulting from its long ageing process. It does not dry the mouth. It cannot be considered a dry cava, as its gentle attack gives it great harmony and elegance. It also bubbles gently. Pairing: It has more structure, it is a suitable cava for accompanying any kind of food, including red meat and game, stews, fish stews, pasta, rice with seafood, rice with meat and fish or rice with squid ink. It can also accompany strong mature and creamy cheeses. 2006 2007 2008 2009 90 90 90 90

GRAN BRUT ROSAT RESERVA_BRUT DO: Cava Rose (Traditional method) Grapes: 100% Pinot Noir Soils: gravel with a high percentage of limestone. Ageing: Reserva Length of aging before disgorgement: 20 months Yield/ha: 7.000 kg - Vines/ha: 3.000 Residual sugar: 5,8 g/l - Acidity: 6,42 g/l The Cava Gran Brut Rosado is made from our finest and oldest Pinot Noir grapes from the vineyard the surround the winery, planted in 1984. Bright pink salmon color with small bubble sand persistent mousse. Elegant bouquet of cherry blossom, rhubarb, strawberries and hints of rose petals and raspberry. On the palate the mousse is persistent and lively, it is flavorful, crisp, refreshing and with a very good depth. Long, elegant and pleasant finish. Pairing: This is the perfect cava for an aperitif. Its rosé structure means it can accompany all kinds of dishes: stews, fried food, pasta, smoked foods, etc. We wouldn't recommend for grilled foods, as its characteristics are not the same as those of white cava, which is most suitable in this case. 2008 89 2009 90

ALLIER GRAN RESERVA_BRUT DO: Cava (Traditional method) Grapes: 80% Chardonnay & 20% Parellada Soils: Clay and limestone Ageing:Cava Gran Reserva at least 36 month ageing after the disgorgement Barrel fermented and 6 month of barrel aging, afterwards. Yield/ha: 5.000 kg - Vines/ha: 3.000 Residual sugar: 5,0 g/l - Acidity: 6,1 g/l An outstanding blend of carefully selected Chardonnay and Parellada grapes. The Chardonnay was fermented in new French oak barrels and aged for three months in the barrels before the tirage. The second fermentation takes place in the bottle according to the traditional method. Light yellow color with small and persistent bubbles and attractive mousse. Complex bouquet of yeast, brioche, bread and subtle notes of toast from the oak, combined with dried fruits and almonds. On the palate it is fresh and crisp, mineral, and with an excellent balance and weight. Long and pleasant finish. 2005 2006 2007 2008 2009 2010 93 93 93 93 93 93

GRAN BRUT BLANC DE NEGRE GRAN RESERVA_BRUT DO: Cava (Traditional method) Grapes: 85% Pinot Noir, 10% Chardonnay, 5% Parellada Soils: sandy and gravelly soil Ageing: Cava Gran Reserva at least 36 month ageing after the disgorgement Yield/ha: 4.500 kg - Vines/ha: 3.000 Residual sugar: 1,0 g/l - Acidity: 5,8 g/l Pure inspiration. Almost 100% Blanc de noirs. Bright pale yellow color. Small, persistent bubbles forming an always desirable and elegant crown on the surface. In the nose there is a complexity which differentiates it from the normal features of cavas. The first sensation is an aroma that evokes sweetness, with aromas of baking, autolysis yeasts and fruity notes of the base wine. Pairing: This is a cava for accompanying meals. As it is powerful, it can accompany quite strong dishes such as wild mushrooms, all kinds of cheeses (goat s or sheep s), baked snails, red meats (including game, like a game stew), rabbit with garlic, fish, European anchovies, salted cod, etc. It is also ideal with heavy cakes, like Santiago cake, crepes, quince preserve, etc. 2004 2007 2008 2009 2010 90 91 90 91 92

NURIA CLAVEROL GRAN RESERVA_BRUT DO: Cava (Traditional method) Grapes: 70% Xarel.lo (old vines), 15% Chardonnay & 15% Parellada Soils: sandy and gravelly soil Ageing: Cava Gran Reserva at least 30 month ageing after the disgorgement Yield/ha: 4.500 kg - Vines/ha: 3.000 Residual sugar: 6,0 g/l - Acidity: 5,9 g/l A very special cava bearing the name of the wife of the wineries' founder, Carles Sumarroca. The cava carries a dedication from her three children to their mother: This is a tribute to our mother, her love of the land is a constant in her life. The design of the bottle, developed by the Massó graphic studio in Barcelona and inspired by the ancient Greek amphora, obtained several design award Cava ICON: Considered one of the top 5 cavas in the region. The essence of Xarel.lo. Bright straw color with tiny persistent bubbles and attractive mousse. Intense and very complex aromas of brioche, yeast, almonds, mineral, smoke combined with citrus fruits, pear and honey. On the palate it is fresh and crisp with a perfect acidity. Elegant notes of citrus and dried fruit. Long, pure and velvety finish. PARKER 2008 2006 2007 2008 2009 2010 91 94 94 93 94 94

BLANC DE BLANCS DO: Penedès Grapes: 35% Macabeu, 30% Xarel.lo, 25% Parellada, 10% Muscat Soils: Clay, gravel and limestone Ageing: No ageing. Yield/ha: 8.500 kg - Vines/ha: 3.000 Residual sugar: 0,3 g/l - Acidity: 6,19 g/l A original fresh & young combination. Bright and clear straw color with greenish hues. Intense fruity bouquet of citric fruits like lime and mandarin together with spring flowers and tropical fruits. On the palate it is fresh and balanced with a crisp acidity and very refreshing. Fruity, flavorful and velvety with a smooth and pleasant finish. Pairing: Suitable for fish and shellfish, mild starters, creamy soups, vegetables, white meats, smoked fish, light stews or grilled meats. 2011 87 TANZER 2012 88

TEMPS DE FLORS DO: Penedès Grapes: 48% Xarel.lo, 40% Muscat and 12% Gewürztraminer Soils: Clay and limestone Ageing: No ageing. Yield/ha: 8.500 kg - Vines/ha: 3.000 Residual sugar: 4,0 g/l - Acidity: 6,96 g/l A very special wine intended to be a harmonious blend of the virtues of the three aromatic varieties. Temps de Flors, means Flower time. It is a folkloric party in Girona. Where all the neighbors decorates the patios and the streets with flower. The bouquet there are suggestions of ripe summer fruit, peaches, pears, leeches and grapes, as well as some more floral notes: jasmine, orange blossom, roses and azaleas. The palate is full-bodied and creamy, with its in-mouth aroma Pairing: leading to a fine finish or exotic cuisine. 2011 88 2012 87 TANZER 2012 88

L.LO DO: Penedès Grapes: 100% Xarel.lo Soils: Clay, gravel and limestone. Poor in organic matter. Ageing: No ageing. Yield/ha: 8.500 kg - Vines/ha: 3000 Residual sugar: 0,5 g/l - Acidity: 3,95 g/l A wine made with the Xarel.lo variety from the Santa Creu section of our Sumarroca estate near Sant Sadurní d Anoia. Xarel.lo is consider the queen of the Local grapes from Penedes. Elegant and highly complex aroma with notes of citrus (grapefruit), tropical fruit (pineapple) and Mediterranean fruit (vine peach). In the mouth, a strong mineral background gives the wine structure and freshness. 2012 88

MUSCAT DO: Penedès Grapes: 100% Muscat Soils: Clay, gravel and limestone. Poor in organic matter. Ageing: No ageing. Yield/ha: 8.500 kg - Vines/ha: 3000 Residual sugar: 3,0 g/l - Acidity: 3,85 g/l Single-variety wine made 100% with grapes of the muscat variety. Surprising: It is a dry wines. Aromatic combination of white flower, above all orange blossom, and fleshy fruits like peach. The aromas are completed with grape. Soft, structured and long in the mouth, recalling grape, white fruits and flowers. Pairing: Suitable for fresh starters. Also for fish and rice dishes, vegetables, wild mushrooms and not very strong cheeses. 2010 88 2012 88

SAUVIGNON BLANC DO: Penedès Grapes: 100% Sauvignon Blanc Soils: Clay, gravel and limestone. Poor in organic matter. Ageing: No ageing. Yield/ha: 3.900 kg - Vines/ha: 3.000 Residual sugar: 0,6 g/l - Acidity: 4,1 g/l A wine made with the Sauvignan Blanc variety from our estates: Sumarroca (near Sant Sadurní d Anoia) and Sabartés (adjoining Llorenç del Penedès) estates. The aroma includes notes of tropical fruit such as passion fruit together with sweet Mediterranean fruit like vine peaches and fresh grapefruit. Fresh and flavorful in the mouth, with the same notes as in the nose. Fresh and aromatic finish. Pairing: Suitable for fresh starters. Also for fish and rice dishes, vegetables, wild mushrooms and not very strong cheeses. 2012 91

CHARDONNAY DO: Penedès Grapes: 100% Chardonnay Soils: Clay, gravel and limestone. Poor in organic matter. Ageing: No ageing. Yield/ha: 6.500 kg - Vines/ha: 2.500 Residual sugar: 0,4 g/l - Acidity: 3,9 g/l Grape variety introduced in Penedès to be part of the cava blends. Little by little becomes a popular variety for its interesting characteristics. Delicate, sweet fruit aroma with vine peaches, apricots and pineapple. Smooth and unctuous in the mouth, very fresh and fruity. Good structure with a long & fruity finish. 2011 87 2012 91

RIESLING DO: Penedès Grapes: 100% Riesling Soils: loamy-clayey texture poor in organic matter. Ageing: No ageing. Yield/ha: 6.500 kg - Vines/ha: 2.500 Residual sugar: 3,4 g/l - Acidity: 3,9 g/l Single-variety wine made 100% with grapes of the Riesling variety. Pale yellow colour with greenish reflections. Complex, elegant aromas recalling apricots and pears combined with reductive notes of undergrowth and tar. In the mouth it is fresh and slightly acid, with the presence of pears and a mineral touch. Pairing: it has a wide range of possible gastronomic combinations, such as: meat stews, fish, cured white meats and cheeses. 2011 87

ROSAT DO: Penedès Grapes: 45% Tempranillo, 35% Merlot, 20% Syrah Soils: Clay, gravel and limestone. Poor in organic matter. Ageing: no oak ageing. Yield/ha: 7.500 kg (average) - Vines/ha: 3.000 Residual sugar: 1,2 g/l - Acidity: 3,90 g/l A young wine made with grapes of the Tempranillo, Merlot and Syrah. Thanks to its freshness and acidity. Brilliant pink color of medium intensity, very Mediterranean. Intense varietal and fruity aromas of strawberries and raspberries. Fresh and rich with well balanced flavors of ripe, red fruit. Soft, velvety and with a good acidity. Smooth and pleasant aftertaste of blueberries and strawberries. Fruit driven and savory. 2009 88 2012 88

NEGRE DO: Penedès Grapes: 38% Tempranillo, 34% Syrah, 28% Merlot Soils: Clay, gravel and limestone. Poor in organic nutrients. Ageing: aged in French oak for 4 months. Yield/ha: 7.000 kg (average) - Vines/ha: 3.000 Residual sugar: 2,5 g/l - Acidity: 5,2 g/l El Negre is a blend of Tempranillo, Merlot and Syrah grapes, from the Sumarroca Estate, just outside of Sant Sadurní d Anoia. Ripe cherry colour with violet edges. Intense, fruity aroma suggesting raspberry and cherry jam, with youthful eucalyptus and fennel notes. Smooth and velvety with a refined raspberry and cherry flavour, and balsamic notes in the mouth which refresh the wine.lingering, fruity finish with a hint of cherry jam. With its refreshing, balsamic notes, this wine works beautifully with cold meats and soft cheeses. Its smooth, velvety character also makes it ideal to accompany pasta dishes with pesto, cheese or mushrooms, as well as grilled white or red meat or meats served with, for example, a fruits of the forest sauce. Pairing: It also combines well with oily fish or grilled monkfish, or fish served with rich, but subtle, sauces 2011 88 2012 90

TEMPRANILLO DO: Penedès Grapes: 100% Tempreanillo (Ull de llebre) Soils: Clay, garbles and limestone Ageing: aged in French oak for 10 months. Yield/ha: 8000 kg - Vines/ha: 2.700 Residual sugar: 0,2 g/l - Acidity: 5,4 g/l The typical nature and maximum expression of the Spanish variety of excellence. The soil composition is a mixture of limestone, gravel and clay, and is very rich in minerals. A dark ruby colour with touches of purple. An aroma of ripe red fruits, like blackberries and cherries, as well as grass and spices, like clove and pepper. In the mouth, it is structured, balanced and rich. Fresh and fruity, with oaky notes. Elegant, with rounded tannins. A long, unctuous, velvety finish. 20011 88

SANTA CREU DO: Penedes Grapes: 45% Grenache, 35% Syrah, 10% Cabernet S. 10% Cabernet Franc Soils: Clay, garbles and limestone Ageing: aged in French oak for 10 months. Yield/ha: 8000 kg - Vines/ha: 3000 Residual sugar: 1,8 g/l - Acidity: 5,58 g/l The grapes were carefully selected in the vineyard and harvested by hand in small cases. The ground is stony with a mix of sand and gravel which limits production but yields very high quality grapes. Dark ruby color with purple rim. Aromas of ripe fruit like blackberries and cherries, with herbs, dark chocolate and mineral. On the palate it is rich, balanced, fruity and with good structure. Elegant and with polished tannins. Long, pure and velvety finish. Pairing: soft but intense wine which calls for food whose flavor is also intense. Ideal for grilled red meat or meat with mild mushroom or fruits of the forest sauces. Goes well with soft and milder cured cheese and all kinds of pasta. A fish casserole also combines well with this wine. 2009 90 2010 90 TANZER 2010 88

TERRAL DO: Penedès Grapes: 40% Syrah, 35% Cabernet F, 20% Merlot, 5% Petit Verdot Soils: Clay and limestone Ageing: Aged in French oak for 14 months. Yield/ha: 4000-6000 kg. (depending on variety) - Vines/ha: 3000 Residual sugar: 0,3 g/l - Acidity: 6,0 g/l With body, complexity and character. The grapes were carefully selected in the vineyard and harvested by hand in small cases. After the fermentation the wine has aged in French oak for 14 months. Dark ruby colour with touches of purple. An intense bouquet of ripe fruit, like blackberries and blueberries, together with cedar and tobacco. On the palate it is dry, fresh and crisp with good balance and perfect acidity. Long, pleasant and refreshing finish. Very elegant. 2007 90 2009 92 2010 92

BORIA DO: Penedès Grapes: 75% Syrah, 15% Merlot, 10% Cabernet Sauvignon Soils: Clay and limestone Ageing: Aged in French oak for 14 months. Yield/ha: 4000-6000 kg. (depending on variety) - Vines/ha: 3000 Residual sugar: 0,3 g/l - Acidity: 5,7 g/l With body, complexity and character. A dark cherry colour, deep, with violet-garnet notes. A very powerful aroma, very elegant, with spicy notes and concentrated black fruit, plum and cherry notes. Very delicate oaky notes. In the mouth it is elegant and fleshy, full of fruity expression, with ripe tannins and toasty, cedar wood notes. Pairing: As it is a wine with a fair amount of structure, it requires strong foods. Spiced red meats and game go very well with it, as well as dishes with forest fruit sauces and also mature and blue cheeses. A chocolate cake or a bar of chocolate also go well, as it is a wine with balanced acidity. 2006 90 2007 91 2008 92

Vendimia PRESS: LATEST SCORES GUIA 2013 TEMPS DE FLORS 2011 88 TEMPS DE FRUITS 2011 90 TERRAL 2009 92 STA. CREU 2009 90 BORIA 2008 91 GRAN BRUT ROSÉ NV 89 GRAN BRUT ALLIER 2009 93 Best Cava GRAN BRUT NV 91 BRUT RESERVA 2009 90 BRUT NATURE GRAN RESERVA 2008 90 NURIA CLAVEROL 2009 94 Top 5 cavas in Spain ROBERT PARKER GRAN BRUT NV 89 CUVEÉ 2008 89 BRUT NATURE GRAN RESERVA 2008 89 NURIA CLAVEROL 2008 91 DECANTER CAVA BRUT RESERVA 2010 TOP 10: BESTS VALUE CAVA