Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com

Mistinguett BRUT NATURE Year: 2011 Wine type: Cava Brut Nature Varieties: Macabeo, Xarel·lo, Parellada D.O.: Cava Vineyard location: Alt Penedès.

Winemaking process Harvest: Manual and mechanical. Macabeo: 1st week of

September. Xarel·lo: 2nd and 3rd weeks of September. Parellada: 1st week of October.

Fermentation: 1st in stainless steel tanks at a controlled temperature of 16-18 ºC. 2nd in bottle using the Traditional Method.

Ageing: 12 months in bottle. Bottle: Standard green cava 750 ml. a/v.

Technical Details Alcohol content: 11.5 % Vol. Residual sugar: 1.30 g/l. Total acidity (H2SO4): 3.70 g/l. pH: 2.98

Tasting Notes Appearance: Pale yellow with greenish glints, fine bubbles and

formation of a white, rich and lively crown. Nose: Traditional green apple, pear and grapefruit

aroma. Mature, with almond notes. Palate: Extensive and polished on the palate, very dry.

Its finish highlights the vintage bouquet, persistent and unique in its class.

With Food Recommended for serving alone at any time, as an aperitif or to accompany any meal. Serve between 5-6ºC.

Note: Document for information, subject to possible variations regarding to stock and vintages.

Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com

Mistinguett BRUT Vintage: 2012 Type of wine: Brut Cava Varieties: Macabeo, Xarel·lo and Parellada Designation of Origin: Cava Vineyard Location: In our vineyards in the "cava" region

Winemaking process Harvest: Manual and mechanical. Macabeo: 1st

week of September. Xarel·lo: 2nd and 3rd week of September. Parellada: 1st week of October.

Fermentation: (1.) In stainless steel thermo-regulated vats at a temperature of 16ºC. (2.) In bottle using Traditional Method.

Ageing: Aged an average of 12 months in bottle. Bottle: Standard green cava, 750 ml.

Technical Details Alcohol content: 11.5 % Vol. Residual sugar: 11.6 g/l Total acidity (H2SO4): 3.75 g/l pH: 3.07

Tasting Notes Appearance: Light straw color with greenish tints. The

carbonated content is bright and lively. Aroma: Its aromas are a mixture of fruit (melon,

apple and banana) and the result of fermentation (toasted notes).

Flavor: Harmonious and appetizing in the mouth, with a light touch of acidity. A rounded and elegant aftertaste. Classic fruity finish.

With Food

Recommended for drinking on its own at any time, and to accompany light meals. Serve at 5-6ºC.

Note: Document for information, subject to possible variations regarding to stock and vintages.

Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com

Mistinguett BRUT ROSE Vintage: 2011 Type of wine: Brut Rosé Cava Varieties: 50% Garnatxa; 50% Trepat Designation of Origin: Cava Vineyard Location: In our vineyards in the "cava" region

Winemaking process Harvest: Manual and Mechanical. Garnacha:

second half of September. Monastrell: first week of October.

Fermentation: 1st fermentation in stainless steel thermo-regulated vats at a temperature of 16-18ºC. 2nd fermentation in bottle using Traditional Method.

Ageing: Aged an average of 12 months in bottle. Bottle: Standard white cava, 750 ml.

Technical Details Alcohol content: 12.0 % Vol. Residual sugar: 11.4 g/l Total acidity (H2SO4): 3.70 g/l pH: 3.05 Tasting Notes Appearance: Cherry color with ruby tones. Fine

persistent bubbles and white foam. Aroma: Elegant aroma of flowers and fruit

(strawberry and raspberry) with notes of cask ageing.

Flavor: Rounded and very feminine on the palate, with fine bubbles and foam. In the mouth it is fresh and bright, with a pleasant finish.

With Food Recommended for drinking on its own at any time, as an aperitif and with light meals. Serve at 5-6ºC.

Note: Document for information, subject to possible variations regarding to stock and vintages.

Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com

MISTINGUETT SECO Vintage: 2011 Type of wine: Extra Dry Cava Varieties: Macabeo, Xarel·lo, Parellada Designation of Origin: Cava Vineyard Location: Upper Penedès

Winemaking process Harvest: Manual and mechanical. Macabeo:

Beginning of September. Xarel·lo: 2nd and 3rd week of September. Parellada: 1st week of October.

Fermentation: (1.) In stainless steel thermo-regulated vats at a temperature of 16-18ºC. (2.) In bottle using Traditional Method.

Ageing: Aged an average of 12 months in bottle. Bottle: Standard green cava, 750 ml. Technical Details Alcohol content: 11.5 % Vol. Alcohol content: 11.5 % Vol. Residual sugar: 19.7 g/l Total acidity (H2SO4): 3.75 g/l pH: 2.98

Tasting Notes Appearance: Straw yellow with gold reflections. Fine

persistent bubbles and light foam. Aroma: Aroma of fresh fruit, jovial, full and

rounded. Fruit aromas stand out in the nose (recalls vine-flower, apple and peach).

Flavor: Very well balanced, harmonious and subtle in the mouth. A long pleasant finish, with all of its potential developed.

With Food For drinking on its own at any time. Goes very well with desserts, ice-cream and fruit. Serve at 5-6ºC.

Note: Document for information, subject to possible variations regarding to stock and vintages.

Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com

Mistinguett SEMI SECO Vintage: 2011 Type of wine: Semi Seco Cava Varieties: Macabeo, Xarel·lo and Parellada Designation of Origin: Cava Vineyard Location: In our vineyards in the "cava" region

Winemaking process Harvest: Manual and mechanical. Viura: beginning

of September. Xarel·lo: 2nd and 3rd week of September. Parellada: 1st half of October.

Fermentation: 1st in stainless steel thermo-regulated vats at a temperature of 16-18ºC. 2nd in bottle using Traditional Method.

Ageing: 12 months in bottle. Bottle: Standard green cava, 750 ml.

Technical Details Alcohol content: 11.5 % Vol. Residual sugar: 16.2 g/l Total acidity (H2SO4): 3.70 g/l pH: 2.96 Tasting Notes Appearance: Straw yellow with golden reflections.

Fine, persistent bubbles. Light foam. Aroma: Aroma of fresh fruit, jovial, full and

rounded. In the nose aromas fruit are most prominent (recalling vine-flower, pineapple, apple and peach).

Flavor: In the mouth it is very well balanced, harmonious and subtle. A long and pleasant finish with body. .

With Food To be enjoyed on its own at any time. Combines very well with desserts, ice-cream and fruit. Serve at 5-6ºC.

Note: Document for information, subject to possible variations regarding to stock and vintages.