.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 bot. Cava Brut Nature Reserva KAIRUS ORIGEN: D. O. Cava, Catalunya, Barcelona, España. 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.

. 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. Red wine badaBADOC Priorat 2019. D.O.Q. Priorat: Grapes: 60% Samsó, 20% Garnacha, 20 Garnacha Peluda. Red wine, 10 months in French oak 100%. TASTING NOTES:
Appearance: Deep garnet colour Aroma: Very expressive aroma with a predominance of ripe fruit Taste: Powerful and vigorous on the palate with powerful tannins (Silver Medal at the Decanter Awards 2023)

.1 bot. Red wine badaBADOC Trepat 100% D.O. Conca de Barverà Red wine made from Trepat variety with 7 months in French oak 100%. 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.

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.

About the elaboration:

Altitude: 710 metres.
Vineyards: Adult vines (25 years old). Productions of 3.000 Kg/Ha.
Vineyard size: Low size. Planting frame 2.5 x 2.5 metres.
Type of soil: Chalky.
Harvest date: August 22nd.
Harvest: Manual in 18 kg boxes. Grape selection on sorting table.
Winemaking system: Pellicular maceration at 10ºC for 20 hours, followed by:
Alcoholic fermentation: In vats at 20ºC.
Malolactic Fermentation: Yes.
Time in barrel: No.
Minimal intervention in the wine. Natural fining and light filtration.
Bottling: May 2022

Caballito del Diablo: Harvesting the Verdejo variety at night/early harvest, so that the grapes arrive as cold as possible at the winery. Avoiding light and high temperatures to prevent oxidation. Fermented for 25 days. Tasting notes: colour: pale yellow with greenish reflections. Aroma: pineapple, mango and green apple with an aniseed background. Sweet on the palate, fresh and balanced, easy to drink, with a fruity character and pleasant acidity. 13% Vol. Serving temperature: 8% Food pairing: rice dishes, fish and seafood.

Roquero Rojo: Carbonic maceration vinification, to obtain a young wine with an important aromatic intensity. It is a ground-breaking and curious wine. Tasting notes: Colour: purple red with a high robe, typical of Garnacha Tintorera. Aroma: The nose has great aromatic power with hints of strawberry yoghurt, raspberry, cherry and a background of banana. In the mouth: it is sweet, fresh and balanced, with a fruity character and medium persistence. 14%Vol. Serving temperature 14ºC. Pairing: rice dishes, meats, game and cured cheese.

Pico del Oso: Traditional vinification with destemming of grapes and maceration with skins. Ageing in French and American oak barrels. Tasting notes: Colour: cherry red. Aroma: aromas of candied fruit typical of the Monastrell grape, with a smoky and roasted background, typical of the barrel. In the mouth it is balanced and fresh, tasty with adequate acidity and noble ripe fruit tannins. 15,5ºVol. Serving temperature: 15ºC. Food pairing: stews and stews. Meat, pasta, cured meats and cured cheeses.

Caballito del Diablo: . Harvesting the Verdejo variety at night/early harvest, so that the grapes arrive as cold as possible at the winery. Avoiding light and high temperatures to prevent oxidation. Fermented for 25 days. Tasting notes: colour: pale yellow with greenish reflections. Aroma: pineapple, mango and green apple with an aniseed background. Sweet on the palate, fresh and balanced, easy to drink, with a fruity character and pleasant acidity. 13% Vol. Serving temperature: 8% Food pairing: rice dishes, fish and seafood.

Roquero Rojo: Carbonic maceration vinification, to obtain a young wine with an important aromatic intensity. It is a ground-breaking and curious wine. Tasting notes: Colour: purple red with a high robe, typical of Garnacha Tintorera. Aroma: The nose has great aromatic power with hints of strawberry yoghurt, raspberry, cherry and a background of banana. In the mouth: it is sweet, fresh and balanced, with a fruity character and medium persistence. 14%Vol. Serving temperature 14ºC. Pairing: rice dishes, meats, game and cured cheese.

Pico del Oso: Traditional vinification with destemming of grapes and maceration with skins. Ageing in French and American oak barrels. Tasting notes: Colour: cherry red. Aroma: aromas of candied fruit typical of the Monastrell grape, with a smoky and roasted background, typical of the barrel. In the mouth it is balanced and fresh, tasty with adequate acidity and noble ripe fruit tannins. 15,5ºVol. Serving temperature: 15ºC. Food pairing: stews and stews. Meat, pasta, cured meats and cured cheeses.