RIBERA DEL DUERO DENOMINACION DE ORIGEN

P R OD U C T OF S PA I N

D.O RIBERA DEL DUERO

TEMPRANILLO (Joven) Aventino Tempranillo is made from 100% Tinta del Pais (the local name for Tempranillo) from vineyards that were planted between 60 and 120 years ago, with an average age of 80 years. Each vineyard was picked when the grapes were optimally ripe, with harvest generally starting in the middle of September and continuing through the middle of October. Fermentation took place at low temperatures to preserve the fresh fruit flavors, with daily manual pumpovers to maximize extraction. After three weeks, 15% of the wine was then placed into new French, American and Hungarian oak barrels for 4 months. This light touch of oak enhances the natural flavors and tannins of the grape without overwhelming them.

WINEMAKING KEY POINTS Blend: 100% Tempranillo Average age of the vines : 80 years old Yield : < 30 hl/ha Harvest : Handpicked Winemaker : David Tofterup & Sophie Kuhn Light filtration only. A sediment may form over time

AWARDS Robert Parker’s, The Wine Advocate Feb 2008 :88/100 points Tempranillos al Mundo, Shanghai 2007: Silver Medal Concours Mondial Bruxeles 2007 :Gold Medal Vinalies Internationales Paris 2007: Vinalies d’Argent Sélections Mondiales des Vins Canada 2007: Silver Medal Vinalies Internationales Paris 2006: Vinalies d’Argent

David Tofterup Winemaker

C/ de la Muela, 16 - 03730 Jávea - Alicante - Spain Tel: +34 96 579 1967 Fax: +34 96 646 1471 [email protected] web:www.aventinowines.com

D.O RIBERA DEL DUERO

ROBLE Aventino Roble is for those who like to cellar their wines, and/or prefer the complexity offered by the fine tannins of tight-grained barrel aging. The grapes for this bottling hail from the old Tempranillo vines of the Aventino vineyards, planted 60-120 years ago. Known locally as Tinto del Pais, the head-pruned vines in the extreme DO Ribera del Duero produce thin skinned grapes that result in wines with intense flavor, color and bouquet. Winemaking combines both traditional and modern methods. A concerted effort is made to preserve the fruit character of the varietal, with daily manual pumpovers during fermentation to extract all of the flavor, fine tannins and color from the skins. To slowly extract these components, a cool temperature is maintained during fermentation which finishes in approximately 21 days. To add the layer of complexity desired, the new wine is placed into 1-2 year old French oak barrels for 6 months. This barrel aging protocol extracts just the right amount of vanillin and toastiness desired in the wine, which is then bottled and aged for an additional year before release.

WINEMAKING KEY POINTS

Blend: 100% Tempranillo Average age of the vines : 60 - 120 years old Yield : < 25 hl/ha Harvest : Handpicked Aged: In French oak barrels for 6 months Winemaker : David Tofterup & Sophie Kuhn Light filtration only. A sediment may form over time

AWARDS Mundus Vini Germany 2007 : Silver Medal David Tofterup Winemaker

C/ de la Muela, 16 - 03730 Jávea - Alicante - Spain Tel: +34 96 579 1967 Fax: +34 96 646 1471 [email protected] web:www.aventinowines.com

D.O RIBERA DEL DUERO

CRIANZA 2005 Another expression of the old vines of DO Ribera del Duero, Aventino Crianza is crafted from 100% Tinta del Pais (the local name for Tempranillo). Traditional and modern winemaking techniques are used with the Crianza offering. The grapes are harvested at their optimal ripeness, determined by taste. Harvest occurred mid-September through October, ensuring both ripe flavors and lively acidity. The grapes were fermented in cool conditions with daily pumpovers to extract all the colors, tannins and flavors from the skins while still maintaining fresh fruit flavors typical of Tempranillo. After completion of fermentation, about three weeks, the young wine was placed into a combination of new and 1-3 year old American and Eastern European barrels for 12 months of aging. Continuing in this time honored method, the wine was then bottled and aged in the cellar for an additional 24 months prior to release.

WINEMAKING KEY POINTS Blend: 100% Tempranillo Average age of the vines : 80 - 120 years old Yield : < 25 hl/ha Harvest : Handpicked Aged: In oak barrels for 12 months Winemaker : David Tofterup & Sophie Kuhn Light filtration only. A sediment may form over time

C/ de la Muela, 16 - 03730 Jávea - Alicante - Spain Tel: +34 96 579 1967 Fax: +34 96 646 1471 [email protected] web : www.aventinowines.com

David Tofterup Winemaker

D.O RIBERA DEL DUERO

200 Barrels Aventino 200 Barrels is produced from 100% Tinta del País (Tempranillo) from more than 80 and up to 120 years old bush vines. The vines are cultivated on the highest plateaus and slopes in a hilly landscape 700-800 meters above sea-level in the eastern part of the Duero valley. The soils are poor, stony rich in lime content. It is given that with such old un-irrigated vineyards the yields are extremely low, just 1-2 kilos per vine. The grapes were picked by hand at their optimum stage of phenolic ripeness. They were gently de-stemmed and crushed prior to the temperature controlled fermentation and maceration. Malolactic fermentation was finished in tank before racking the wine to 200 small French Oak barrels from the world's leading French cooperages, such as Seguin Moreau, Radoux, Sauvry, Berthomieu, and Demptos. The wine aged for 14 months before bottling in June 2007.

WINEMAKING KEY POINTS Blend: 100% Tempranillo Average age of the vines : 80 - 120 years old Yield : < 20 hl/ha Harvest : Handpicked Aged: In French oak barrels for 14 months Winemaker : David Tofterup & Sophie Kuhn Light filtration only. A sediment may form over time

AWARDS Robert Parker’s, The Wine Advocate February 2008 90/100 points (vintage 2005) Mundus Vini Germany 2007: Gold Medal (vintage 2005) C/ de la Muela, 16 - 03730 Jávea - Alicante - Spain Tel: +34 96 579 1967 Fax: +34 96 646 1471 [email protected] web:www.aventinowines.com David Tofterup Winemaker