Winesque portfolio 2014

Winesque

Exclusive Organic Wines & Cavas 1 [email protected]

pages

Vinos Cambronero .... 2

FRANCHETE ASSEMBLAGE 2011 .... 4

FRANCHETE CABERNET SAUVIGION 2007 .... 5

FRANCHETE BARRIQUE 2005 .... 6

FINCA LASTONAR .... 7

CAMBRIUS – Organic Red Wine .... 8

Naranjas Ché .... 9

TARONGINO ORANGE .... 11

TARONGINO CLEMENTINE .... 13

TARONGINO SANGUINE .... 15

Clos Lentiscus .... 17

BLANC DE NOIRS BRUT NATURE 2009 .... 19

ROSE N41° BRUT NATURE 2009 .... 20

Bodega F. Schatz .... 21

CHARDONNAY 2013 .... 24

ROSADO 2013 ` .... 25

ACINIPO 2011 .... 26

FINCA SANGUIJUELA .... 27

PINOT NOIR .... 28

PETIT VERDOT .... 29

Our Symbols:

Vegetarian Vegan Biodynamic

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THE PRODUCER

We are Vinos Cambronero, S.L., a family winery that produces organic signature wines. We

produce organic grapes, under the exceptional conditions for both the grapes and the wine-

making process. We are at an advantage of being both the wine grower and the wine

producer. This enables us to produce the wine of exceptional quality under the optimum

conditions throughout the entire production process.

Francisco Cambronero Torres (Franchete) started the vine-growing tradition when he planted

the first vines in the early years of the last century. In 1983, Francisco Cambronero Pérez,

alongside his brother Antonio, constructed the winery to process the grapes from these

crops. In 1999 Francisco Cambronero Pérez, alongside his children Francisco, Encarna,

Isabel and Lola, created the company Vinos Cambronero S.L., which currently operates as

the family winery.

THE TERROIR

The area of production is located in the autonomous region of Castilla La Mancha. The

region is located to the north east of the province of Albacete, between the Júcar and Cabriel

Rivers. It enjoys a continental climate, with slight influences of Mediterranean temperatures

and little rain. The weather conditions are extreme with temperatures nearing -20º C in winter

and 45º C in summer. This, coupled with the low humidity content of the air, helps control

plagues, so it is relatively easy to produce the highest quality organic wines.

THE VINEYARDS

The vineyards, located at an average height of 650 meters, receive warm, dry winds from the

west on summer days, whilst at night the winds are fresh and damp, from the Mediterranean.

Thus, the thermal difference between night and day during the grape's ripening process is

very pronounced. This special climate favours the formation of polyphenols in the grapes,

and makes this region the perfect location for obtaining superior quality red and rosé wines.

The family farm consists of 52 hectares of vineyards cultivated with the Cabernet Sauvignon,

Syrah, Petit Verdot, Bobal, Tempranillo and Alicante Bouschet varieties, in accordance with

the methods of organic farming.

Of this surface area, approximately 10 hectares are dry lands with the vines cultivated in

vessels, 21 hectares are dry lands with the vines on trellises and 21 hectares are irrigated

lands with trellises.

The difference between the grapes begins with the design of the vineyard. Our trellises are

unique in the area. They are two meters high, and formation takes place at one metre and

twenty centimetres. The density of the plantation is around three thousand six hundred plants

per hectare.

The great height of the vine ensures a greater surface area of the leaf exposed to sunlight,

which is essential for the optimum ripening of the grapes. With the leaf formation so high, we

raise the clusters from the ground in order to achieve two goals:

• Firstly, this decreases the humidity emanating from the soil in the area where the clusters

are and increases aeration amongst them, decreasing the risk of fungal diseases. This is

very important in organic farming, since disease prevention reduces the use of pesticides in

wine growing.

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• Secondly, the soil accumulates heat during the day and releases it at night. Separating the

clusters from the soil increases the thermal difference between day and night in the grapes.

This thermal difference is very important to the proper ripening of the polyphenols so vital in

obtaining high quality red and rosé wines. Our region enjoys one of the greatest differences

in temperature between day and night, but by further emphasising this fact, we are exploiting

this difference even more, thus obtaining better grapes.

With such a high plantation density, we are able to stop growth prematurely so as to obtain

smaller grapes, while at the same time reducing the production of grapes per plant.

This concept of vineyard is complemented by our cultivation system, which does not limit

itself to organic farming, but moves beyond to obtain grapes of the superior quality.

The irrigation system focuses on the production of a very small size of grape, in order to

obtain a greater amount of skin per kilo of grape, in order to have the best possible raw

material. To do this, we provoke a hydric stress at the start of the vegetative cycle of the vine

to stop the premature growth. Once the growth stoppage of the plant has been achieved, we

water it to prevent its leaves from falling in order to promote adequate ripeness.

This system of cultivation results in relatively low production, so we use a pruning system

involving more buds per hectare in order to produce more clusters, albeit less kilos of grape.

The farm has an average yield of thirty hectolitres per hectare. This is a very low yield from

the point of view of the vine-grower, but it is necessary in order to obtain highly expressive

wines with a personality that distinguishes them from other wines.

THE WINE CELLAR

The Winery consists of small concrete warehouses with capacities ranging between 39 (858

gallons) and 390 hectolitres (8580 gallons), and the total volume reaches the figure of 12,000

hectolitres (264000 gallons). Approximately 1500 hectolitres (33000 gallons) of wine are

produced as an average annual, using organic grapes from vineyards that are the property of

the Cambronero Family.

We have adapted the wine-making process to the characteristics of the grape to emphasise

the specifics that our system of cultivation gives it, and to highlight the personality of our

exquisite grapes.

We use extraction equipment that we designed ourselves that promotes strong extraction at

the beginning of the fermentation. This enables us to shorten macerations and obtain more

balanced wines.

THE WINES

Since 2000, when its Guarantee of Origin began, VINOS CAMBRONERO, S.L. has bottled

its wines V.C.P.R.D MANCHUELA under the FRANCHETE, FINCA LASTONAR and

CAMBRIUS brand. We are currently preparing a set of regulations that will define the

differentiated quality of our wines for their acknowledgement under their own Guarantee of

Origin, as Organic Vineyard Wines.

“Highly expressive wines”

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FRANCHETE ASSEMBLAGE 2011 – Organic Red Wine

PRODUCTION AREA: Vino de la Tierra de Castilla.

GRAPE VARIETY: Tempranillo, Cabernet Sauvignon, Bobal and Alicante Bouschet, in

proportions that vary from one year to another in terms of the characteristics of the crop.

CULTIVATION SYSTEM: Organic Farming – EC Control System.

CERTIFIED ORGANIC BY: Sohiscert.

SOIL: Sandy soil with a limestone base.

VINIFICATION: Production in traditional winery with controlled fermentation temperature,

with frequent over pumping and short maceration.

Abv: 13.5% CONTAINER TYPES: Bordeaux Bottle 75 cl. / boxes of 6 units

TASTING NOTES: The aromas of cherry, candied raspberry and black pepper. Blackberry,

plum and earthy notes on the palate.

TEMPERATURE FOR SERVING: Recommended temperature 15°-18°C.

GASTRONOMIC RECOMMENDATIONS: Serve with grilled cockerel.

AWARDS:

Gold medal in the 2014 Gilbert & Gaillard Wine Guide, 87/100.

Gold medal in the 18th Wine Tasting Competition in the City of Cordoba (29-9-2012).

85 points in the "Peñin Guide 2010".

Bronze medal in the 16th Wine Tasting Competition in the City of Cordoba (25-9-2010).



Silver medal in the 9th Wine Tasting Competition” EcoRacimo 2008” (Córdoba 21-6-2008).

Silver medal in the Concours Mondial de Bruxelles 2008. Other awards in 2007 and 2006.

Notes:

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FRANCHETE CABERNET SAUVIGION 2007 – Organic Red Wine


GRAPE VARIETY: Cabernet Sauvignon.






Abv: 14% CONTAINER TYPES: Bordeaux Bottle75 cl. / boxes of 6 units

TASTING NOTES: Beautiful medium intense ruby. A mix of blackcurrant, black pepper

extends to the palate with good balance of fruit. Well- integrated tannins, smoky note on the

finish.


GASTRONOMIC RECOMMENDATIONS: Serve with sautéed mushrooms, braised pork

cheeks with confit potatoes, Thai pork & peanut curry.

AWARDS:

Gold medal in the 2014 Gilbert & Gaillard Wine Guide, 88/100.

Silver medal in the 16th Wine Tasting Competition in the City of Cordoba (25-9-2010).


Silver medal in the 9th Wine Tasting Competition” EcoRacimo 2008” (Córdoba 21-6-2008).

Notes:

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FRANCHETE BARRIQUE 2005 – Organic Red Wine


GRAPE VARIETY: Tempranillo, Cabernet Sauvignon, Bobal and Alicante Bouschet, in

proportions that vary from one year to another in terms of the characteristics of the crop.





with frequent silver over pumping and average maceration. Matured in oak barrels for three

months.

Abv: 14% CONTAINER TYPES: Bordeaux Bottle75 cl. / boxes of 6 units.

TASTING NOTES: Intense fragrance reminiscent of roasted coffee, dry oak, black pepper,

stewed plums, cherries in brandy and ripe forest fruits. Good acidity levels on the palate and

slightly dry, smoke-flavoured tannins. Best served with game.


GASTRONOMIC RECOMENDATIONS: Requires strong dishes like wild boar stew.

AWARDS:

Gold medal in the 2014 Gilbert & Gaillard Wine Guide. 86/100

Silver medal in the Competition MUNDUS VINI BioFach 2013 (Neustadt, December-2012).

Silver medal in the 6th Wine Tasting Competition in the City of Estella (26-11-2010).

89 points in the "Peñin Guide 2009".

Bronze medal in the 9th Wine Tasting Competition” EcoRacimo 2008” (Córdoba 21-6-2008).


Other awards can be seen in the website.

Notes:

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FINCA LASTONAR - Organic Red Wine


GRAPE VARIETY: Cabernet Sauvignon, Tempranillo, Alicante Bouschet, Syrah and Petit

Verdot, in proportions that vary from one year to another in terms of the characteristics of the

crop.





with frequent over pumping and average maceration. Matured in oak barrels.

Abv: 13.5% CONTAINER TYPES: Bordeaux Bottle75 cl. / boxes of 6 units

TASTING NOTES: Expressive flavours of prune, raisins, black pepper, candied cherry and

well-integrated oak. Taste reviles subtle tannins, good acidity and flavours of ripe

blackberries and blueberries.


GASTRONOMIC RECOMENDATIONS: Serve with roasts and grilled meat; barbecued beef

rips, beef burger, mushroom pizza.

AWARDS: Gold medal in the 2014 Gilbert & Gaillard Wine Guide. 87/10.

Notes:

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CAMBRIUS – Organic Red Wine


GRAPE VARIETY: 100 % Syrah.







TASTING NOTES: Dark tinted red. Endearing floral and blackcurrant aromas. Lightweight on

the palate developing into very fresh, fruity finish.


GASTRONOMIC RECOMENDATIONS: A good wine for barbecues, braised beef stew with

fennel relish, roast lamb with spiced parsnips, Thai beef salad.

Notes:

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THE PRODUCER

Naranjas Ché Coop. v. is a family business, the Antelo Mencheta family, with more than five

generations of experience dedicated to the cultivation of organic oranges and clementine

tangerines. Their passions are orange and wine, and with Tarongino they have joined with

enthusiasm both cultures.

The name Tarongino is a marriage between orange and wine as well as clementine and

wine. The Valencian word for orange is “Taronja”, and the Spanish word for wine is “vino”,

mixed together we have “Tarongino”.

Citric Agriculturist: Antelo Mencheta Family - Oenologist: Juan Alberto Anaya

THE TERROIR

The orange and clementine tangerine trees are in Sagunto, on the lands of the Sierra

Calderona, Region of Camp de Morvedre – Valencia. Sagunto is a walled city, with a great

historical significance since the Roman Hispania and an important tradition in the cultivation

of citrus fruits. Sagunto is near the Mediterranean coast in the East of the country where the

altitude varies between 250m and 1000m. The climate is warm with strong influences from

the Mediterranean Sea. Valencia is a land of Sun, sea, health... all this energy is

concentrated in the orange grown ecologically to produce this wine, the essence of the

Mediterranean.

THE VINEYARDS

The main ingredients are patience, passion for what we do and organic orange & clementine

tangerines juice.

It all begins in our organic fields from Valencia, where we cultivate our fruit with love in the

warmth of the Mediterranean sun.

When the fruits reach perfect maturity with an optimal combination and quantity of sugars,

they are picked manually one by one.

In this way, we get a sweet juice, with low acidity and lots of minerals, trace elements and

vitamin D.

Thanks to a natural fermentation with an exclusive procedure at low temperatures that

preserve the quality of the process, we get a fresh drink, 100% organic orange / blood

orange and 100% clementine juice.

After a couple of months, Tarongino acquires a 9% - 7%- 8% proof and an exceptional taste.

In the final phase, we macerate for a few days with the Orange rind, releasing its essential

oils. This will provide us with mild and pleasant citrus aromas on the nose and mouth.

We filter the product up to 4 times to obtain a glossy and transparent liquid to delight the

most demanding palates. We do not use any fining agent.

Bottling is done manually, bottle by bottle, so we can guarantee the quality of the product.

The process is unique and much more exclusive to that in grapes, for each 100 kg. of

oranges and 120 kg. of clementines, we only get between 20-25 litres of Tarongino.

Finally, we close and label the bottles. The whole cycle lasts 3 months.

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THE WINES

The only ingredient of Tarongino is the 100% organic orange juice and the 100% organic

clementine juice. The fruits grown organically in a perfect microclimate which contributes to

greater content in minerals and vitamins, high concentrations of potassium and magnesium,

low acidity and exquisite bouquet.

“Unique Organic Orange and Clementine Wine”

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TARONGINO ORANGE – Organic Orange Wine

PRODUCTION AREA: The orange trees are in Sagunto, on the lands of the Sierra

Calderona, Region of Camp de Morvedre – Valencia. Sagunto is a walled city, with a great

historical significance since the Roman Hispania and an important tradition in the cultivation

of citrus fruits.

FRUIT VARIETY: 100 % organic oranges from Valencia.


CERTIFIED ORGANIC BY: ES-ECO-020-CV, Agricultura CE. (European Community).

SOIL: Sagunto is near the Mediterranean coast in the East of the country where the altitude

varies between 250m and 1000m. The climate is warm with strong influences from the

Mediterranean Sea. For centuries grapes and fruits have been grown in the chalk clay soil

which together with the constant presence of strong sunlight produces fruity beverages with

a good structure.

VINIFICATION: When oranges reach perfect maturity with an optimal combination and

quantity of sugars, they are picked manually one by one. In this way, we get a sweet juice,

with low acidity and lots of minerals, trace elements and vitamin P. Thanks to a natural

fermentation with an exclusive procedure at low temperatures that preserve the quality of the

process, we get a fresh and delicious 100% organic orange juice. After a couple of months,

Tarongino Orange acquires a 9% proof and an exceptional delicate taste. In the final phase,

we macerate for a few days with the Orange rind, releasing its essential oils. This will provide

us with mild and pleasant citrus aromas on the nose and mouth. We filter the product up to 4

times to obtain a glossy and transparent liquid to delight the most demanding palates.

Bottling is done manually, bottle by bottle, so we can guarantee the quality of the product.

The process is unique and much more exclusive to that in grapes, for each 100 kg. of

oranges, we only get between 20-25 litres of Tarongino Orange. Finally, we close and label

the bottles. The whole cycle lasts 3 months.

Abv: 9% ∞ Total Acidity (Citric Acid): 7,5 gr./l. ∞ pH: 3,7

TASTING NOTES:

Amber coloured with light golden reflections, a burst of citrus aromas with a delightful mix of

light quince notes, honey and orange blossom.

On the palate, it lingers with intense fruitiness and just the right touch of acidity. Reminiscent

of orange blossom and orange peel.

TEMPERATURE FOR SERVING: Recommended temperature 5º C. Serve cold.

CONTAINER TYPES:

Bordeaux Bottle 75 cl. / boxes of 6 units ∞ Bordeaux Bottle 50 cl. / boxes of 6 units.

CONSERVATION: Tarongino, is bottled without aggressive treatment of clarification or

stabilization, so it is possible that over a time a natural sediment appears, which is an

unequivocal sign of purity and integrity. It will evolve positively in the bottle for a long time.

Keep in a cool (12-14º) and dark place in a horizontal position.

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GASTRONOMIC RECOMMENDATIONS:

- Thai fried rice with prawns & peas

- Grilled prawns

- Barbecued mackerel with Allioli

- Salmon and Caviar toasts

- Oysters

- Greek salad

- Artichokes risotto

- Chocolate bonbons

- Cava’s cocktail

Notes:

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TARONGINO CLEMENTINE – Organic Clementine Wine

PRODUCTION AREA: The clementine tangerine trees are in Sagunto, on the lands of the

Sierra Calderona, Region of Camp de Morvedre – Valencia. Sagunto is a walled city, with a

great historical significance since the Roman Hispania and an important tradition in the

cultivation of citrus fruits.

FRUIT VARIETY: 100 % organic clementines from Valencia.






which together with the constant presence of strong sunlight produces fruity wines with a

good structure and smooth tannins.

VINIFICATION: When clementine tangerines reach perfect maturity with an optimal

combination and quantity of sugars, they are picked manually one by one. In this way, we get

a sweet juice, with low acidity and lots of minerals, trace elements and vitamin P. Thanks to a

natural fermentation with an exclusive procedure at low temperatures that preserve the

quality of the process, we get a fresh and delicious 100% organic clementine juice.

After a couple of months, Tarongino Clementine acquires a 7º proof and an exceptional

delicate taste.

In the final phase, we macerate a few days with the clementine rind, releasing its essential

oils. This will provide us with mild and pleasant citrus aromas on the nose and mouth. We

filter up to 4 times the product to obtain a glossy and transparent liquid to delight the most

demanding palates. Bottling is done manually, bottle by bottle, in this way we guarantee the

quality of the product. The process is unique and much more exclusive to that in grapes, for

each 120 kg. of clementine tangerines, we only get between 20-25 litres of Tarongino

Clementine. Finally, we close and label the bottles. The whole cycle lasts 3 months.


TASTING NOTES:

An intense golden yellow colour, with light citrus notes. The first taste reveals crispy,

refreshing, delicate, soft and creamy texture on palate. Cool aromas but always lightweight.

Reminiscent of pastry gourmand notes of Swiss bread sprinkled with orange blossom water,

finished by subtle taste of honey. Overall soft and of subtle flavours with hints of clementine.

TEMPERATURE FOR SERVING: Recommended temperature 5º C. Serve cold. CONTAINER TYPES: Bordeaux Bottle 75 cl. / boxes of 6 units ∞ Bordeaux Bottle 50 cl. / boxes of 6 units.





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- Chocolate Mousse

- Aperitif

11

Notes:

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TARONGINO SANGUINE – Organic Blood Orange Wine

RODUCTION AREA: The orange trees are in Sagunto, on the lands of the Sierra Calderona,

Region of Camp de Morvedre – Valencia. Sagunto is a walled city, with a great historical

significance since the Roman Hispania and an important tradition in the cultivation of citrus

fruits.

FRUIT VARIETY: 100 % organic blood oranges from Valencia.






which together with the constant presence of strong sunlight produces fruity beverages with

a good structure.

VINIFICATION: Known as Blood Orange, is the most singular of our oranges. As a result of

changes in temperature between day and night, sanguine orange acquires its passionate red

color. When blood oranges reach perfect maturity with an optimal combination and quantity

of sugars, they are picked manually one by one. In this way, we get a sweet juice, with low

acidity and lots of minerals, trace elements and vitamin P. Thanks to a natural fermentation

with an exclusive procedure at low temperatures that preserve the quality of the process, we

get a fresh and delicious 100% organic blood orange juice. After a couple of months,

Tarongino Sanguine acquires a 9% proof and an exceptional delicate taste. In the final

phase, we macerate for a few days with the Orange rind, releasing its essential oils. This will

provide us with mild and pleasant citrus aromas on the nose and mouth. We filter the

product up to 4 times to obtain a glossy and transparent liquid to delight the most demanding

palates. Bottling is done manually, bottle by bottle, so we can guarantee the quality of the

product. The process is unique and much more exclusive to that in grapes, for each 100 kg.

of oranges, we only get between 20-25 litres of Tarongino Sanguine. Finally, we close and

label the bottles. The whole cycle lasts 3 months.


TASTING NOTES:

Intense strawberry coloured shades that give the anthocyanins, pigments with antioxidant

properties. Light citrus and berries aromas.

On the palate, the intense acidity which is a characteristic of the Sanguine Orange, followed

by sweet hints of raspberry and red fruits. Very refreshing.

TEMPERATURE FOR SERVING: Recommended temperature 5º C. Serve cold.

CONTAINER TYPES: Bordeaux Bottle 50 cl. / boxes of 6 units.





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- Cocktails

- Chocolates

Notes:

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THE PRODUCER

We are CLOS LENTISCUS winery. Nestled in the heart of old-Garraf Park among the Alt

Penedés and Garraf regions of the Catalan coastal range and built around the thriving,

thousand year old mastic tree that has become their trademark, the Clos Lentiscus winery

stands atop many centuries of wine production. The vineyards, comprised of 65 hectares,

are enriched by the surrounding natural Mediterranean forests, the plethora of clay and

limestone that make up the soil, and the ideal climate created its proximity to the coast and

mountains, day and night temperature differences, and moderate rainfall. This terroir creates

the perfect conditions to grow a rare and much celebrated local variety of grape, Malvasia de

Sitges. The charming Clos Lentiscus (Can Ramon) house, partially built in the fourteenth

century, had been gradually added onto as the family and wine industry has prospered and

flourished over the years. However, it was not until the loyal and devoted sons, Manel and

Joan Aviño, returned home to take over the family business in 2002 that Can Ramon took

the innovative steps to becoming the impeccably and passionately operated winery that it is

today. Their project happens to make wines as before, using earth-friendly growing older

systems without the use of pesticides and herbicides. Following the moon cycles for planting,

pruning or harvesting and respect it at time of bottling. Their cavas are made with biodynamic

fees, to enjoy the ultimate expression of the terroir.

THE TERROIR

Located in the Garraf Mountains and across the Mediterranean Sea, in Sant Pere de Ribes,

the property is arranged on a calcareous mass, with shallow soils on which we can find

marine fossils. They provide many microelements and minerals that the vine easily absorb

and grant a unique character and great ageing potential with mineral character to the wines,

which is present in the best wine producing areas in the world.

THE VINEYARDS

At Clos Lentiscus believe in local varieties of the Garraf Mountains: Xarel.lo, Sumoll and

Malvasia de Sitges, occupying 95% of our estate, but we have some other variety

42 Ha in total, in which we can find:

White grapes:

• Xarel.lo: Provides structure and balance.

• Xarel.lo red: Freshness and longevity.

• Malvasia de Sitges: Essence, fruit and elegance.

And Black grapes:

• Sumoll: Pride and wild.

• Samso: Finesse and elegance.

• Tempranillo: Colour and balance

• Syrah: Opulence

Organic – Biodynamic Vineyards

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Manel’s practices go much further than the organic and biodynamic practises. He is,

amongst other things, employing the use of sound and vibrations to both stimulate growth

and deflect pests. He uses positive energy in his fields, and on particular bottles that go to

show. He is planting ancient varieties, and experimenting with roman practices – such as

fermenting in marble tank. He has his own bees onsite to assist with pollination. He allows

animals, such as the native wild boars into the vineyards, to crop-thin sympathetically.

“Sound and vibrations to stimulate growth”

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BLANC DE NOIRS BRUT NATURE RESERVE 2009 –

Biodynamic Cava

PRODUCTION AREA: Penedés D.O.

GRAPE VARIETY: 100% Sumoll from a 75 years old grape vines.


CERTIFIED ORGANIC BY: In process – By CCPAE (Catalan Council of Ecological

Agricultural Production).

VINIFICATION: Harvest fully manual. Grape let cool overnight. The next day, we loaded the

press in a very delicate to prevent the must take colour as it is a red grape variety and then

we extract the cuvee like in the Methode Champenoise. Fermentation in steel tanks at low

temperature without addition of commercial yeast. Brief oak barrel ageing of 3-4 months

once the first alcoholic fermentation finishes. This cava had unprovoked malolactic

fermentation. Second fermentation in bottle following the Champenoise method with a strict

30-month ageing in bottle on the lees. Disgorgement without the addition of expedition

liqueur (sugar), stabilizers or preservatives.

This cava is made with biodynamic fees, to enjoy the ultimate expression of the terroir.

Abv: 12.5% CONTAINER TYPES: Bordeaux Bottle75 cl. / boxes of 6 units.

TASTING NOTES: This cava has a seductive golden coloured body with faint pinkish reflections and a delicate rosary of fine bubbles. It presents delicate aromatics of red fruit berries, fragrant and ripe strawberry notes. Background of initial fruitiness is followed by subtle crianza ageing notes. This cava has divine pasty aromas, some toasted notes, and nuanced dry herbal aromatics. Crisp and fresh on the palate initially, creamy and delicately effervescent accompanied by a

perfect and well-balanced acidity while the finish is silky and well rounded. This Blanc de

Noirs Brut Nature cava has an incredibly well-structured palate.


GASTRONOMIC RECOMMENDATIONS: Perfect as an accompaniment to foie and blue

cheese, fish, stewed meat, and desserts with mango or strawberries.

AWARDS: The Blanc de Noirs is in the wine list of El Celler de Can Roca, Mugaritz and

Arzak, three of the top-ten restaurants in the San Pellegrino list 2014.

Notes:

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ROSE N41º BRUT NATURE 2009 – Biodynamic Cava

PRODUCTION AREA: Penedés D.O.

GRAPE VARIETY: 100% Samsó from a 75 years old grape vines.


CERTIFIED ORGANIC BY: In process – By CCPAE (Catalan Council of Ecological

Agricultural Production).

VINIFICATION: Harvest fully manual. Fermentation in steel tanks at a low temperature

without addition of commercial yeast. Brief oak barrel ageing of 3-4 months once the first

alcoholic fermentation finishes. This cava had unprovoked malolactic fermentation. Second

fermentation in bottle following the Champenoise method with a strict 20-month ageing in

bottle on the lees. Disgorgement without the addition of expedition liqueur (sugar),

stabilizers or preservatives.

These sparkling wines are made with biodynamic fees, to enjoy the ultimate expression of

the terroir.


TASTING NOTES: Pale pink colour. Aromas of red fruit, blueberry and blackberry. On the

palate, it is fresh and tasty with long aftertaste. Marked mineral notes from the Garraf terroir.

TEMPERATURE FOR SERVING: Recommended temperature: 6°- 8°C.

GASTRONOMIC RECOMMENDATIONS: Rice and fish.

AWARDS: 9.53 points in the Catalan Wine Guide 2014, among the best 100 wines from

1600 wines blind tasted.

Notes:

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THE PRODUCER

The Schatz family has its origins in Southern Tyrol (Trentino, Tyrol), the German speaking

part of Northern Italy near the Dolomites. The family finally settled in the South of Germany,

in Korb (state of Baden Württemberg) and has been specialized in viticulture since 1641. At

only 18 years of age there were two things Friedrich Schatz had already clear in his mind:

first, that he wanted to continue the family winemaking tradition, and secondly that he wanted

to do this in a region with a better climate.

1982 arrived and he started his journey in order to find the ideal place. He travelled through

various countries and areas and finally chose Spain, more specifically Ronda, which is

geographically located by the Mediterranean but is strongly influenced by the Atlantic.

Situated in the heart of Andalucía, the Serrania de Ronda, is an area where the Iberians and

later the Romans already cultivated their vineyards, more exactly in the old town of Acinipo

(Ronda la Vieja – Land of Wine).

He found the finca and the house, Finca Sanguijuela, with its peculiar name and located in

the Sierra de la Sanguijuela. Strangely enough, the initials of the Finca and Friedrich

happened to be the same, so it was only natural that the logo of the bodega would be FS.

The goal was to create a vineyard and a bodega where he could create organic and

biodynamic wines of high quality. Lively wines which are full of life, cared for and produced

on the base of traditional wisdom in conjunction with modern techniques. Finca Sanguijuela

already had a small vineyard but it was still necessary to conduct tests with the different

varieties in order to see which ones would adapt best to the soil and its unique conditions.

All these little details made for a great adventure, especially because Ronda had yet to

become a qualified area for growing wine.

It was a long way to go and all this would not have been possible without the other bodegas

which were subsequently set up in the area in the following years. The Regulation Council

(Consejo Regulador), also contributed to this success by acknowledging the possibilities of

an expanded viticulture in this region, not only for the traditional dessert wines and raisin

wines but now also for red, white and rosé wines. Years of dedication, steady good work and

the growing interest for top quality wines, significant and unique, but also full of life and

energy, made it possible to make progress day by day. The secret to do what one desires is

a good mixture of imagination, knowledge and a lot of hard work. Thirty years have passed,

the family has since grown, and the new generation draws on the wisdom of grandparents,

who still continue to help and teach us every day. Luckily, nature with its immense generosity

takes care of all the rest.

THE TERROIR

Bodegas Schatz is the first organic vineyard in the province of Malaga. In 1982 were planted on 3 ha the varieties: Lemberger, Pinot Noir, Petit Verdot, Chardonnay and Muskattrollinger. The microclimate provides ideal conditions for preparing top quality red, white and rose organic wines. Traditional and modern methods have to be complementary to one other. The soil is supplied with nutritious substances due to the natural cycles with green fertilising, the vine shoots from the pruning, the remains from the grape pressings and sediments from the vinification, and this guarantees absolutely toxin-free wines. The yield is limited to 1 kg of grapes per each vine by laborious care and the harvesting is 100% done by hand.

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The results were truly spectacular producing wines of excellent quality, whilst original, fresh

and aromatic. The ‘Serrania de Ronda’ has been repopulated with small bodegas as well as

innovative projects which equally protect the quality and good name of the region. The

‘Serrania de Ronda’ is currently a sub-zone within the Denomination of Origin “Sierras de

Málaga” (which was established in 2001), and it currently consists of 23 bodegas and an

area of approximately 250 ha of vineyards.

THE VINEYARDS

The vineyard is spread out southwards over a gentle slope with a deep soil with a silt loam-

clay-sand texture. This makes for a healthy soil because of the good aeration and

permeability. In 1982 Friedrich started to cultivate new varieties at the finca in order to study

their vegetative and generative behaviour and later the production of wine from them.

Following these tests with the different varieties combined with the analysis of the soil and

climate, he chose to plant 3ha with the following varieties:

Lemberger*, Pinot Noir, Petit Verdot, Chardonnay, Muskattrollinger*, Tempranillo, Syrah,

Merlot and Cabernet Sauvignon. The aforementioned varieties were planted in trellises at a

distance of 1×2 metres. *Bodega Schatz is the only vineyard in Spain to produce single-

variety wines of these grapes.

Organic – Biodynamic Vineyards

Our vineyard uses organic and biodynamic practices. This is favourable

for a rich, diverse and balanced environment.

The soil’s needs for nutrients are taken care of by the natural cycle. The shredded vine

shoots and prunings as well as the rest of the wine lees and grape marc of the vinification

are returned to the soil through biodynamic compost. The removal of the most significant

nutrients is compensated with compost and green manure, and entails the sowing of

legumes: beans, chickpeas, clover, peas, etc. to ensure the capture of nitrogen.

Simultaneously it reduces the risk of soil erosion. The yield is reduced through one sole

double guyot pruning in winter – a painstaking process which leaves 6 to 8 buds per vine.

The subsequent green pruning entails many interventions (cropping, trimming, removal of

small clusters of grapes, of secondary branches and pruning the tips of the shoots) in order

to obtain an elevated, loose and well-distributed foliar wall. This increases the quality of the

grape and at the same time has a strong preventive function against possible attacks of

fungal diseases and plagues.

Bodega Schatz uses organic products for the protection of the vines against any kind of

disease as well as for the actual treatment. These preventive measures are mainly limited to

cases of adverse weather and therefore especially aimed at strengthening the plant’s own

defence systems and the existing secondary fauna. Small doses of elemental sulphur and

copper, natural soap, garlic extract, pheromones, potassium silicate, alcohol, yeasts, fennel

oil as well as the biodynamic substances 500-508 (horn manure, horn silica, yarrow,

camomile, nettle, oak bark, dandelion, valerian and horsetail) are also applied.

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WINE CELLAR

The best moment of the year – when the time comes to harvest the fruit and the result of a

year’s hard work. The harvest is done 100% by hand whilst pre-selecting the grapes in the

stock and without breaking the skins of the soft fruit. The grapes are stored in small boxes of

15kg and are transported to the wine cellar within a few minutes. Once there, they are kept

cool at a controlled temperature until the end of the day when we gently crush them.

We always limit the yield to 1kg of grapes per vine, which comes to about 3.500-5.000 kg/ha,

depending on the variety and the climate during the year. In this way, an optimal balance

between foliar mass and fruits of only the highest quality are guaranteed.

WINES

The wines of F. Schatz are known to be agreeable and fruity, and of elegant varietal aromas.

They are influenced by the “terroir”, created by a special microclimate and the balance of the

natural reactions in the vineyard and the winery. The cultivation and production of organic

wine is controlled by the CAAE organisation (Comité Andaluz de Agricultura Ecológica) who

conducts frequent analysis.

SENSITIVE CRISTALIZATION

This is a method to appreciate the vitality of our food and one of the few techniques which

allows us to distinguish between cultivation practices. It also gives a clue if the wine has

been manipulated or transformed, or if it suffers from any deficiencies or diseases. Based on

the fact that every mineral has its crystal, a particular geometric disposition of molecules, an

orderly structure is formed during solidification. This is in close relation to the vibratory

patterns, forces and energies which influence these elements. The method consists in

crystallizing a solution of copper chloride, CuCl2(II); this needs to happen under controlled

temperature and humidity, approx. 28°C and 60% HR. In absence of these special

conditions, the crystallization of the copper-chloride solution will result in images without a

clear structure. All it needs is to mix the chloride with organic material (wine) so that the

images appearing on the plates (Petri dishes) change radically. By interpreting the emerging

crystallizations we obtain information about the wine. An indispensable tool to know and

understand our work.

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CHARDONNAY 2013 – Biodynamic Wine

PRODUCTION AREA: Sierras de Málaga D.O.

GRAPE VARIETY: 100% Chardonnay.


CERTIFIED ORGANIC BY: CAAE organisation (Comité Andaluz de Agricultura Ecológica).

VINIFICATION: Our white wine is produced through direct pressing of the entire grapes or a

pressing process after crushing the grapes and a cold-maceration of 0-24 hours. This is

followed by the alcoholic fermentation and ageing with native, natural yeasts in stainless

steel containers and oak barrels. 5 months of ageing “sur lie” with “batonnage”* in French

oak barrels (Never). *Ageing on natural fine lees, which is raised at regular intervals during a

period of time between 2 – 6 months.


TASTING NOTES: Bright yellow. Fragrance reminiscent of violets, jasmine and with fruit notes (apricot). On the palate, balanced, voluminous, with tropical fruits flavours. TEMPERATURE FOR SERVING: Recommended temperature 7°- 9°C.

GASTRONOMIC RECOMMENDATIONS: Creamy cheese like Camembert and Brie, creamy

pasta with mussels or with other seafood ingredients. Chicken dishes such as Chicken

Korma. Seafood risotto, Bouillabaisse, Crab raviolis.

“The most exotic Chardonnay”

Notes:

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ROSADO 2013 – Biodynamic Wine


GRAPE VARIETY: 100% Muskattrollinger.



VINIFICATION: After taking out the stem and gently crushing the grapes, rosé wine is made

with a cold-maceration of about three days and then after the pressing, its fermentation and

ageing with native, natural yeasts continues, also in stainless steel containers and oak

barrels. 5 months of ageing “sur lie” with “batonnage”* in French oak barrels (Never). *Ageing

on natural fine lees, which are raised at regular intervals during a period of time between 2 –

6 months.


TASTING NOTES: Purple with violet notes. Flavours on palate of rose petals, blackcurrants, raspberries and

strawberries. Very aromatic, fresh, luscious and intense, but well balanced and with good

acidity.


GASTRONOMIC RECOMMENDATIONS: Dishes with tuna, sardines and salmon. Sushi,

mussels, paella and rice dishes, pastas, baked or stewed vegetables, pork, chicken, and

desserts.

“The Unique Muskattrollinger in Spain”

Notes:

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ACINIPO 2005 – Biodynamic Wine


GRAPE VARIETY: 100% Lemberger.



VINIFICATION: After removing the stem and crushing the fruit it ferments in open vats for

one to two weeks. The alcoholic fermentation of red wine takes place under a controlled

temperature and indigenous, natural yeasts in open vats, breaking and punching the marc

(cap of skin) manually a few times every day. Once the alcoholic fermentation is finished it

gets pressed and put into stainless steel tanks where the malolactic fermentation takes

place. Afterwards the wine continues to age in barrels. The ageing happens on fine healthy

lees ‘sur lie’ (natural sedimentation which is formed during the process of fermentation) and

which are later regularly removed ‘batonnage’ during the process of ageing in French,

American or Central-European oak barrels. 12 months of ageing “sur lie” with

“batonnage” in Slovenian oak barrels and French oak barrels (Troncais, Allier).

*Ageing on natural fine lees, which are raised at regular intervals during a period of

time between 2 - 6 months.


TASTING NOTES:

Cherry red coloured, with elegant and fine aromas of blueberries and cherries with a hint of

mint chocolate. On the palate appears very fruity, black currant jam flavours, elegant and

subtle tannins, silky. A balanced acidity with a long and mineral finish.


GASTRONOMIC RECOMMENDATIONS: Roast Chicken with rosemary, braised lamb with

thyme, roast turkey with rosemary mayonnaise, blue cheese, goat cheese, vegetable tuiles.

“Our flagship and Unique Lemberger in Spain”

Notes:

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FINCA SANGUIJUELA 2008 – Biodynamic Wine


GRAPE VARIETY: Tempranillo, Syrah, Merlot y Cabernet Sauvignon.











American or Central-European oak barrels. 15 months of ageing “sur lie” with

“batonnage”* in French oak barrels. (Troncais, Allier) and American oak. *Ageing on

natural fine lees, which are raised at regular intervals during a period of time between

2 - 6 months.


TASTING NOTES: Intense red with violet reflections, fragrance of red forest fruits. Delicate vanilla with chocolate. On the palate, beautiful harmony between fruit, acidity and oak barrel. Well structured and elegant tannins. Long aftertaste and very mineral.


GASTRONOMIC RECOMMENDATIONS: Roast vegetables, fried mushrooms with garlic,

braised lamb, roast turkey, beef burger with salad, tapas.

Notes:

Winesque


PINOT NOIR 2008 – Biodynamic Wine


GRAPE VARIETY: 100% Pinot Noir.











American or Central-European oak barrels. 15months of ageing “sur lie” with

“batonnage”* in French oak barrels. (Troncais, Allier). *Ageing on natural fine lees,

which are raised at regular intervals during a period of time between 2 - 6 months.

Abv: 14.5% CONTAINER TYPES: Bordeaux Bottle75 cl. / boxes of 6 units

TASTING NOTES:

Colour a mixture between violet and cherry red. Fresh red fruits fragrance (strawberry,

raspberry), balsamic with menthol touches. On the palate, presents with good acidity, very

fresh, notes of chocolate, and hints of cherry jam with cinnamon. Elegant polished tannins

14444and a long aftertaste.


GASTRONOMIC RECOMMENDATIONS: Roast pork with herbs and fennel, grilled lobster,

roast duck, beef Wellington, Carpaccio, roast pheasant and duck, mushroom risotto.

“The most southern Pinot Noir in Europe”

Notes:

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PETIT VERDOT 2007 – Biodynamic Wine


GRAPE VARIETY: 100% Petit Verdot.


CERTIFIED ORGANIC BY: CAAE organisation (Comité Andaluz de Agricultura Ecológica)






place. Afterwards the wine continues to age in barrels.

The ageing happens on fine healthy lees ‘sur lie’ (natural sedimentation which is formed

during the process of fermentation) and which are later regularly removed ‘batonnage’ during

the process of ageing in French, American or Central-European oak barrels. 13 months of

ageing “sur lie” with “batonnage”* in French oak barrels (Vosges, Allier). *Ageing on

natural fine lees, which are raised at regular intervals during a period of time between

2 – 6 months.


TASTING NOTES:

Intense ruby coloured, fragrance of mint, eucalyptus and fennel, it is a salty and complex

wine. Subtle on the palate, velvety, a blend of ripened grove wood fruit with liquorice. Clean,

long, fine and elegant finish.


GASTRONOMIC RECOMMENDATIONS: Mature cheese, lamb casserole with herbs, grilled

beef steak, oven roast lamb cutlets.

“The Petit Verdot which completely ripens”

Notes:

Winesque portfolio 2014

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