.1 Bot. Cava Brut Nature PAPET DEL MAS (Gold Medal Gilbert&Gaillard Award) ORIGIN: D. O. Cava, Penedès, Barcelona, Spain. GRAPES: 25% Macabeu, 50% Xarel.lo, 25% Parellada. TASTING NOTES:Appearance: Bright, pale yellow colour, fine bubbles with a homogeneous crown, clear. Aroma: Interesting sensation of youth, with a pleasant fruity flavour and very fresh on the nose, soft primary notes with citrus notes. Taste: Very pleasant in the mouth, light, balanced, with a pleasant sensation in the bubble, good persistence, notes of fruit and flowers, and an aftertaste that invites you to continue drinking, pleasant finish.

.1 bot. Cava Brut Ecológico TARRIDA: ORIGIN: D. O. Cava, Penedès, Barcelona, Spain. GRAPES: 36% Macabeu, 36% Xarel.lo, 28% Parellada. TASTING NOTES: Appearance: Pale and light yellow, with fine persistent bubbles forming a beautiful crown. Clear and bright in the glass. Aroma: Clean, fruity aromas, with clean notes of grapes, interesting character, freshness and a pleasant complexity, Taste: Dry, with a balanced acidity. Tasty and full of flavour. It has a good intensity of fruit, is balanced, and it expresses a light fresh sensation, pleasant and long.

.1 bot. Cava Brut Reserva PAPET DEL MAS ORIGEN: D. O. Cava, Penedès, Barcelona, España. GRAPES: 25% Macabeu, 50% Xarel.lo, 25% Parellada. TASTING NOTES: Appearance: It has a bright golden hue with greenish reflections, with fine persistent bubbles forming a crown on the crown. Aroma: Floral, light citrus flavour along with yeasty notes of freshly baked bread, toasted almond notes as well. Taste: Excellent balance between its perfect acidity and a bitter finish that gives it strength and fullness, rich, with good fruit intensity.

.1 bot. TARRIDA Red Wine. Origin: D.O. Penedés. Grapes: Garnacha and Tempranillo. It has a very natural, fresh and mineral entrance. Clear and persistent, clean on the palate. Suitable for white and red meat. Ideal for rice, pasta and cheese. 13%

.1 bot. White Wine TARRIDA White Wine Origin: D.O. Penedés. Grapes: Xarel-lo, Macabeu, Parellada. A well-structured, intense, fleshy and complex dry white wine. Light entry with tropical, floral and citrus notes. Suitable for all types of fish, white meats, rice dishes, paella, and with an ideal finish accompanied by semi-cured cheeses, special Sushi.

Cava Brut Nature Reserva KAIRUS Origin: D. O. Cava, Catalunya, Barcelona, Spain. GRAPES: 25% Macabeo, 50% Xarel.lo and 25% Parellada
TASTING NOTES: Appearance: Light yellowish colour with greenish notes, clean, with persistent carbonic bubbles and fine bubbles. Aroma: Nose with a high intensity, aromas of white fruit with a slight background of ageing notes. Taste: Very pleasant in the mouth, well balanced, with a pleasant bubbly sensation; good persistence; notes of fruit and flowers in harmony with ripe notes; an aftertaste that invites you to keep tasting it; a slightly pleasant finish.

Cava Brut Ecológico TARRIDA ORIGEN: D. O. Cava, Penedès, Barcelona, Spain. GRAPES: 36% Macabeu, 36% Xarel.lo, 28% Parellada. TASTING NOTES: Appearance: Pale and light yellow, with fine persistent bubbles forming a beautiful crown. Clear and bright in the glass. Aroma: Clean, fruity aromas, with clean notes of grapes, interesting character, freshness and a pleasant complexity, Taste: Dry, with a balanced acidity. Tasty and full of flavour. It has a good intensity of fruit, is balanced, and it expresses a light fresh sensation, pleasant and long.

badaBADOC Trepat 2021. D.O. Conca de Barberá. Red wine, 7 months in French oak 100%. GRAPES: 100% Trepat. 12,5 % vol.

TASTING NOTES: Appearance: Ruby colour with violet rim, clean Aroma: Intense aroma of white pepper and berries, hints of nuts, with balsamic and mineral notes Taste: Fine, spacious and very elegant, fresh, persistent fruit and mineral. Serving temperature: Between 14º and 16º C. Pairing: All types of meat, but ideal with rice, pasta, creamy cheeses and oily fish.

badaBADOC Sumoll 2018 D.O. Catalunya UVAS: 100% Sumoi/Sumoll with 9 months of ageing in 80% American oak barrels, 20% French oak. Between 14º and 16º C. Pairing: All types of meat, but ideal with rice, pasta, creamy cheeses and oily fish. TASTING NOTES: Appearance: Good purple robe and abundant tears. Aroma: Intense aromas of candied and sweet fruits such as Orellana, figs and quince, notes of dried fruits and ripe poppy and hazelnut shells. Secondly, fresh notes of lavender and spicy notes of cinnamon and nutmeg. Taste: It has a sweet and structured entry. With good acidity and a long, dense finish, good acidity and a strong varietal character. Serving temperature: Between 15º and 18ºC. Pairing: All meats, but ideal with forest animals and cheeses.

TASTING NOTES:
Appearance: Deep garnet colour
Aroma: Very expressive aroma with a predominance of ripe fruits.
Taste: On the palate it is powerful and vigorous with powerful tannins.
Serving temperature: Between 14º and 16º C.
Pairing: Ideal with strong meats, blue cheeses, pizza, marmalade,

badaBADOC Trepat 2021. D.O. Conca de Barberá. Red wine, 7 months in French oak 100%. GRAPES: 100% Trepat. 12,5 % vol.

TASTING NOTES:
Appearance: ruby colour with violet rim, clean
Aroma: Intense aromas of white pepper and berries, hints of
nuts, with balsamic and mineral notes
Taste: fine, spacious and very elegant, fresh, persistent fruit and
mineral.
Serving temperature: Between 14º and 16º C.
Pairing: all types of meat, but ideal with rice, pasta, creamy cheeses and oily fish.

badaBADOC Xarel-lo 2022. D.O. Penedés. Young white wine. GRAPES: 100% Xarel.lo. 12,0 % vol.

TASTING NOTES:
Appearance: Pale yellow, clean colour
Aroma: Aroma of fennel with hints of aniseed, pear and tropical notes.
Taste: Fresh, balanced and very good and balanced acidity, very easy to drink.
Serving temperature: Between 6º and 8º C.
Pairing: Ideal for Fish and Seafood Paella, Sushi, all types of fish.

1 botella de El Vigilante: Tinto Garnacha 100%, de viñas muy viejas (103 años). Denominación de Origen Protegida Ceberos. Crianza: El 70% en roble francés y 30% en damajuanas de cristal en condiciones de cueva. Slightly clarified and filtered. Color: cherry cherry, middle layer, ruby rim, glyceric. Nose: high aromatic intensity and evolution in the glass. Complex and well defined. Aromas of undergrowth, mushroom, leaf litter, blueberry jam, blackberries and raspberries, balsamic and fresh character. Spices of clove, cardamom and cinnamon; and highly floral with hints of carnations Mouth: full, generous and ample from the beginning. Ripe and creamy tannin, very slow, unctuous and expressive. The aromas of licorice, fresh tobacco, spices and black fruits on the palate make it complex and its structure is harmonious, with a very long aftertaste. Serving temperature between 13 and 15ºC Graduation: 16.50%.

1 botella de La viña es Bella: uva 100% garnacha tinta Crianza: 10 meses en barricas de roble francés. Color: cherry red with ruby rim. Medium-high layer, clean and bright Nose: medium-high intensity. Ripe, well-defined red and black fruits in harmony, such as raspberry and blueberry. Floral, notes of rose petals, sweet spices, clove, cocoa, fresh tobacco and balsamic touches. Palate: Pleasant entry, deep and silky tannins. Medium-high body, floral and fruity notes seem persistent. Well integrated and pleasant acidity. Long, fresh and balsamic finish. Serve at 14% in a wide glass. Graduation 14,27€ An ounce of dark chocolate triggers its fruitiness, try it.

1 botella de Albillo Real: a white wine 100% albillo real variety, from 50 to 80 year old garnacha vineyards. Organic, traditional and respectful harvest. Aging: 10 months in French oak barrels. Color: golden yellow with golden reflections, medium layer, clean and bright. Nose: high intensity. Citrus, ripe lemon, ripe quince, honeysuckle flower. Hints of ginger. Aniseed and slightly honeyed character, fennel. Notes of fine pastries lightly baked, butter. Palate: Intense and voluminous, balanced acidity, sweet and sharp spices, white pepper, hint of honey. Dense, unctuous, very long, saline and mineral finish. Serve between 8 and 10ºC Alcohol content 14%.

1 botella de Alberchón: from old mountain Grenache vineyards between 50 and 80 years old. Color: ruby, medium-low layer, bright and clear. Nose: medium-high aromatic intensity. It presents aromas of wild red fruits such as redcurrant and raspberry. Very energetic floral and mineral notes. Exotically spicy and well defined. Palate: vibrant wine, with great freshness. The fresh red fruit and floral aromas make it tremendously pleasant on the palate. Its tannins and acidity give it a medium-high body that gives it personality and character. Long, fresh and very floral finish. Consume between 12 and 13ºC . 14.50%

2 botellas de Orange Wine: 100 % Airen variety, from 75 and 83 year old vines. The grapes are selected manually, discarding clusters that are not 100% healthy. Aging: 5 months in 1000 liter clay eggs. Color: old gold with orange hues, slightly cloudy, bright and unctuous Nose: medium aromatic intensity and evolution in the glass. Complex and well defined. Aromas de piel de naranja seca, manzanilla, flor de jazmín seca, fruta de hueso, hinojo, brezo, notas herbáceas y carácter calizo. Notes of ginger and white pepper are constant throughout the olfactory cycle. Mouth: persuasive, generous and ample from the beginning. Ripe and creamy tannins, slow and voluminous. Aromas of fennel, lemon verbena, peach, candied orange, fig leaf and with time, it shows subtle notes of puff pastry and fine lees. Serving temperature: between 10 and 14ºC Graduation: 12.5%.

Under the Protected Designation of Origin Ceberos.

Winemaking: the grapes arrive at the winery first thing in the morning in boxes, which are kept for at least 24 hours at low temperature in cold storage before being transferred to the tank for cold maceration. Winemaking: the grapes arrive early in the morning at the winery in crates, where they remain for at least 24 hours at low temperature in cold storage before being transferred to the tank for cold maceration. This went on for several days. During fermentation and post-fermentation maceration, manual wetting of the shading is carried out gently and slowly. Finally, the wine is pressed in a manual basket and the wine is placed in vats for malolactic fermentation.

Aging: 70% in French oak of 3rd use for 8 months and the other 30% in crystal demijohns in cave conditions. Slightly clarified and filtered.

Tasting notes:

Color: cherry cherry, medium robe, ruby rim, glyceric.

Nose: high aromatic intensity and evolution in the glass. Complex and well defined. Aromas of undergrowth, mushroom, leaf litter, blueberry jam, blackberries and raspberries, balsamic and fresh character. Spices of cloves, cardamom and cinnamon; and highly floral with hints of carnations.

Palate: full, generous and ample from the beginning. Ripe and creamy tannin, very slow, unctuous and expressive. The aromas of licorice, fresh tobacco, spices and black fruits on the palate make it complex and its structure is harmonious, with a very long aftertaste.

Food pairing: ideal with game meats and stews. Fatty cheeses, winter dishes, fatty meats, red meats. Foie, duck, lamb, barbecue meats.

It is recommended to serve between 13 and 15ºC in a Burgundy or Cabernet Sauvignon glass of fine crystal, given its complexity and structure.

Graduation 16.50%.

Winemaking: The grapes, upon arrival at the winery, are re-fermented at 0º for at least 24 hours and then vatted in concrete tanks, once destemmed, it carries out fermentation spontaneously with its indigenous yeasts. Subsequently, after malolactic fermentation, the wine undergoes a period of aging.

Aging: 8 months in European foudre

Stabilization: Tartaric by natural decantation. Lightly filtered and sulfited.

Tasting Note:

Color: ruby, medium-low layer, bright and clear.

Nose: Medium-high aromatic intensity. It presents aromas of wild red fruits such as redcurrant and raspberry. Very energetic floral and mineral notes. Exotically spicy and well defined.

Palate: vibrant wine, with great freshness. The fresh red fruit and floral aromas make it tremendously pleasant on the palate. Its tannins and acidity give it a medium-high body that gives it personality and character. Long, fresh and very floral finish.

Maridaje: Arroz con setas, guisos de carne, cerdo ibérico, legumbres, calderetas de caza, patés, quesos curados

Consume between 12 and 13ºC in a Bordeaux type crystal glass.

Graduation 14.50%.

Elaboration

After the grapes are received at the winery, they are cooled to 0º and placed in concrete tanks after destemming and fermentation takes place spontaneously. After malolactic fermentation, the wine undergoes a period of aging in European wood foudre of various uses, about 8 months.

Aging: 10 months in French oak barrels

Stabilization: Tartaric by natural decantation. Lightly filtered and sulfited.

Tasting Note:

Color: golden yellow with golden reflections, medium layer, clean and bright.

Nose: high intensity. Citrus, ripe lemon, ripe quince, honeysuckle flower. Hints of ginger. Aniseed and slightly honeyed character, fennel. Notes of fine pastries, lightly baked, buttery.

Palate: Intense and voluminous, balanced acidity, sweet and sharp spices, white pepper, hint of honey. Dense, unctuous, very long, saline and mineral finish.

Pairing: Asian food, sushi, rice with shrimp, honeyed stews, grilled vegetables, fried fish and grilled fish, red tuna tataki, chicken curry. Good ally for desserts.

Serve between 8 and 10ºC in a medium glass of fine crystal.

Graduation 14%.

Vinification: 5 days of cold maceration, skin concentration, spontaneous fermentation for 10 days and another 5 days of malolactic post-maceration and subsequent aging in French oak barrels of 1 or 2 uses.

Aging: 10 months in French oak barrels

Tasting Notes:

Color: cherry red with ruby rim. Medium-high layer, clean and bright

Nose: medium-high intensity. Ripe, well-defined red and black fruits in harmony, such as raspberry and blueberry. Floral, notes of rose petals, sweet spices, clove, cocoa, fresh tobacco and balsamic touches.

Palate: Pleasant entry, deep and silky tannins. Medium-high body, floral and fruity notes seem persistent. Well integrated and pleasant acidity. Long, fresh and balsamic finish.

Pairing: Lamb stew, lamb, kid, game stews, pâtés, Iberian pork, cured cheeses.

Serve at 14% in a wide glass. Graduation 14,27%

An ounce of dark chocolate will boost its fruitiness, try it.

Airén grape variety, from 2 production vineyards in Valdepeñas and the region, at an altitude of 780 and 820 meters, with approximate ages of 75 and 83 years. The grapes are selected by hand, discarding clusters that are not 100% healthy.

Vinification:

Cold maceration, spontaneous fermentation in contact with the skins in a clay egg and stainless steel tank. They remain 99 days in contact with the skins at low temperature. It is then devatted, pressed and remains in clay eggs for 5 months.

Aging: 5 months in 1000 liter barrel eggs.

Stabilization: tartaric by manual decanting. Unfiltered.

Tasting Notes:

Color: old gold with orange highlights, slightly cloudy, bright and unctuous

Nose: medium aromatic intensity and evolution in the glass. Complex and well defined. Aromas de piel de naranja seca, manzanilla, flor de jazmín seca, fruta de hueso, hinojo, brezo, notas herbáceas y carácter calizo. Notes of ginger and white pepper are constant throughout the olfactory cycle.

Palate: persuasive, generous and ample from the beginning. Ripe and creamy tannins, slow and voluminous. Aromas of fennel, lemon verbena, peach, candied orange, fig leaf and, with time, subtle notes of puff pastry and fine lees.

Serving temperature: between 10 and 14ºC

Alcohol content: 12.5%.

Pairing: intense risottos, fish stews, legumes, blue and oily fish. Suitable for medium cured white and red meats, cheeses and pastas.

Serve in a large Bordeaux or Burgundy type wine glass.

Variety: 100% Airén.
Altitude: 710 metres.
Vineyards: Old vines, over 70 years old, with yields of 4,000 Kg/Ha.
Vineyard size: Low size. Plantation frame 2.5 x 2.5 metres.
Type of soil: Clayey-sandy.
Harvest Date: 2 October 2022.
Harvest: Manual in 18 kg boxes. Grape selection on sorting table.
Climatology: The 2022 vintage was characterised by a very cold winter, a rainy spring and a short, warm and dry summer.
Winemaking system: Pellicular maceration at 10ºC for 6 hours, followed by:
– 60 % Fermentation in 500 litre French oak barrels at 15ºC with a small percentage of skins for 60 days. Afterwards, racking into earthenware jars and resting in these for 45 days.
– 40% Fermentation in stainless steel tanks at 15ºC, with lees stirring for 3 and a half months.

Minimal intervention in the wine. Natural fining and light filtration. Bottling: 25 March 2022.