Bodega Dante Robino

VINEYARDS Vineyards planted in 1960. Trellis vine, watered through furrows with melt water. Implanted in stony good-drainage soil in an area with a wide temperature range between day and night. The land is 900m above sea level. These vineyards are characterised by excellent sunlight typical of this wine region. The vineyard yield is 7 tons/ha. VINIFICATION PROCESS The grape is harvested from selected well-kept vineyards, with high enological quality and low production. There is a phenolic ripen and sugar level monitoring of the vines up to the moment of grinding. Harvest is manual and grapes are stalked, refrigerated and fermented during grinding. From there, they are sent to small capacity vessels (100 to 300 HL), equipped with temperature panels that allow for refrigerant and hot water passage. Temperature is maintained at 77 ºF approximately. Alcoholic fermentation takes approximately up to 10 days and it is followed by the maceration process, which it spends between 10 and 15 days; the drain out moment is decided in function of the total polyphenol index, together with the respective tasting. ORGANOLEPTIC DESCRIPTION COLOR: Its shows a deep colour. NOSE: with aromas of black pepper and ripe berries. PALATE: It is structured, with a great personality and presence. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. Excellent with all types of meat.

VINIFICATION PROCESS The grapes are harvested when they reach an optimum balance between sugar and acidity to obtain a very special base wine .The base wine is sent to stainless steel tanks, to induce a second fermentation where a mixture of sugar and selected yeast is added. During this stage, daily agitations are carried out for a period of four months. This will help making an even sparkling wine, thus achieving excellent volume and roundness in the mouth. Once this process is completed, the expedition liqueur is added, the wine is centrifuged and then it is filtered leaving it ready for bottling. TASTING NOTES Elegant, delicate, with shimmering gold tinges. Intense citric aromas embraced by a delicate toasted bread touch. Pleasant on the palate, with integrated and creamy bubbles, with a lingering fruity flavor.

VINIFICATION PROCESS Destemming, roll grinding and refrigeration. Film cold maceration during hours, cold de-leesed. Cleaning by chill. Must fermentation in containers for 15 days at 10 - 14 ºC with selected yeasts (with half malolactic fermentation). Cold stabilization, followed by filtering and bottling. TASTING NOTES COLOR: Bright yellow, with a green tinge. NOSE: Delicate aromas of flowers, herbs and tropical fruits. PALATE: Fresh and harmonious. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. We recommend this white blend with fish, pastas and soft cheese.

VINIFICATION PROCESS The grape is transported by truck in bulk when it is 22 brix ripe in March and April to the winery. A high percentage of grain is stalked and ground and then subjected to classic maceration for 14-18 days with reassemblage. Fermentation is achieved using selected yeasts at a low temperature (100% natural malolactic fermentation) and there is decanting and clarification. De-vesseling is into a pneumatic press, where solid marc is the residue of this process. The liquid is fermented grape juice, whose fermentation continues slowly for approximately 30 days. This liquid is decanted from its container into a stainless steel champagne-making tank in order to apply the Charmat method for champagne production. The tank is strewn with yeasts, which are left there to work for 25 days. Fermentation ends when the pressure at the tank is 6 atm. At this point, the champagne is centrifuged and filtered, and is ready for bottling. The line is connected from the champagne tank to the filler. The champagne is introduced at 0 ºC and 4.5 atm of pressure. TASTING NOTES COLOR: An attractive rose color, brilliant and suggestive. AROMA: Aromas of berries and peach. TASTE: On the palate, it has good character and body. Taste of berries and black fruit stand out.

VINIFICATION PROCESS The different grapes are received in the winery, taking care of their stage prior to grinding. They are then destemmed, refrigerated and subsequently sent to stainless steel vessels, where they will undergo alcoholic fermentation at controlled temperatures with selected yeasts. Pump-overs are carried out throughout the AF – alcoholic fermentation- to increase the extraction of aromas and color. After this, natural malolactic fermentation takes place which is combined with a post-fermentation maceration. The blending of this wine takes place prior to bottling, giving rise to a wine of medium complexity, agile, lively and friendly to the palate TASTING NOTES - View: Bright Intense red color with violet tones. - Nose: Sweet aromas of raspberries, ripe red fruits and jams. - Mouth: Sweet and pleasant impact, good balance of acidity, juicy, long fruity finish.

A tribute to the 100 years of Bodega Dante Robino. A story that evolves year after year.

VINIFICATION PROCESS Each grape is harvested at its optimal point of sugar and acidity, to obtain a special base wine for sparkling. After alcoholic fermentation is carried out at low temperatures, the final blend is made. This base wine is sent to stainless steel tanks to be processed under the Charmat method. Then sugar and selected yeasts are added to carry out the second fermentation. The wine is kept in contact with the fine lees until it is stabilized at low temperatures. After this, the expedition liqueur is added and then it is filtered, and ready for bottling. TASTING NOTES Appearance: Straw yellow color, bright with greenish shades. - Nose: Fresh aromas of orange blossom, pear and pineapple, crisp and young. - Mouth: Fresh and bubbly impact, with marked acidity, good balance and elegant finish.

VINEYARDS The grapes grow in selected vineyards of high winemaking quality. Stony soils poor in organic matter, with good drainage. The vineyards are watered by ditch with melting waters from The Andes. VINIFICATION PROCESS Manual harvest. Selection of bunches and grapes. A pre-fermentative maceration is carried out, where the skins are in contact with the grape juice at a temperatures ranging from 32 to 35.6 °F for 2 to 3 days, with gentle daily movements to get an even must. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures that oscillate between 77 and 82.4 °F reaching to a maximum of 86 °F. During the whole fermentation process, pumping up and breaking down is carried out to get all the must in an even contact with the skins. Natural malolactic fermentation. Aging for 12 months in first use French oak barrels (medium toast). Bottle storage: 12 months. Aging potential: 1O years. TASTING NOTES Intense ruby red. In the nose it´s complex and attractive, we can perceive red fruit such as raspberries and strawberries embraced by an exotic and fresh touch of eucalyptus. Barrel aging brings out sweet notes like caramel. A full bodied wine, balanced, with ripe tannins that make it a remarkable example of the noble varietal. Service temperature: 60.8 to 64.4 ºF.

VINIFICATION PROCESS Grapes are hand-picked very early in the morning. Then, stems are gently removed and grapes macerate in low temperature. Grapes are later pressed and juice is separated from skins. Fermentation of clean must takes 15 to 20 days at 14 - 16 ºC using selected yeasts. Alcoholic fermentation follows. The wine later rests in stainless steel tanks and is stabilized in cold temperature. Eventually, the wine is filtered and bottled. TASTING NOTES On the sight, we find a bright wine with green hues. On the nose, it is clean with clear citrus and flowery notes. Once in the mouth, it is balanced, silky and fresh with mineral touches. Its finish is unctuous. Its ideal pairing would be green salads, grilled fish, creamy cheeses, seafood rice, pasta with pesto sauce and savory pies among others. COLOR: Bright with green hues. NOSE: Evident Citrus with white flowery hints such as orange blossom. PALATE: Fresh with mineral touches. Balanced with unctuous finish.

VINEYARDS Vineyards planted in 1960. Trellis vine, watered through furrows with melt water. Implanted in stony good-drainage soil in an area with a wide temperature range between day and night. The land is 900m above sea level. These vineyards are characterised by excellent sunlight typical of this wine region. The vineyard yield is 7 tons/ha. VINIFICATION PROCESS The grape is harvested from selected well-kept vineyards, with high enological quality and low production. There is a phenolic ripen and sugar level monitoring of the vines up to the moment of grinding. Harvest is manual and grapes are stalked, refrigerated and fermented during grinding. From there, they are sent to small capacity vessels (100 to 300 HL), equipped with temperature panels that allow for refrigerant and hot water passage. Temperature is maintained at 77 ºF approximately. Alcoholic fermentation takes approximately up to 10 days and it is followed by the maceration process, which it spends between 10 and 15 days; the drain out moment is decided in function of the total polyphenol index, together with the respective tasting. ORGANOLEPTIC DESCRIPTION COLOR: It shows an intense red color with purplish tints. NOSE: Its aromas remind of blackberries, cherries and ripe plums. PALATE: It is balanced with soft and sweet tannins. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. It is a good companion of pastas with red sauces and braized meats.

VINEYARDS The vineyards are irrigated by ditch with melting waters from the Andes. Besides the purity of these waters, another paramount factor is the wide temperature range- difference in temperature between day and night- which helps the grapes to get thicker skins, more color and concentration of aromas. Finally, there is a constant breeze blowing from west to east that contributes to great health. VINIFICATION PROCESS Manual harvest. Selection of bunches and berries. A pre-fermentative maceration is carried out, which leaves the skins in contact with the must at a temperature of 0 to 2 ºC for 2 to 3 days, with gentle daily movements. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures that oscillate between 25 and 28 ºC reaching a maximum of 30 ºC. During the whole fermentation process, pumping up and breaking down is carried out to get all the must in an even contact with the skins. Natural malolactic fermentation. TASTING NOTES Vibrant ruby red with violet hues, bright and clean. In the nose it ́s intense , we can appreciate black fruit such as blackberries and floral notes like violet embraced by integrated and elegant oaky notes. In the mouth it is intense, full bodied with firm and marked tannins, which promise a long and safe aging in bottle. A great Malbec with full varietal expression, where fruit, silkiness and balance stand out.

VINIFICATION PROCESS Grapes are harvested when they have the optimal sugar and acidity conditions to get the base wine for the sparkling wine. In the winery, the must obtained through pneumatic press is separated and fermented at 15 - 16 °C until there is no trace of sugar. This wine is sent to stainless steel tanks to make the sparkling wine following the Charmat method. Sugar and yeasts are added for the second fermentation, which lasts for about 25 days. Once finished, the expedition liqueur is added, centrifuged and then filtered, ready for bottling at 0 ºC and 6 atm pressure. TASTING NOTES COLOR: Bright yellow with greenish glints. AROMA: Fine and fresh with fruity complexity. TASTE: Balanced, with a lingering finish. PERLAGE: Intense and elegant

VINEYARDS The grapes grow in selected vineyards of high winemaking quality. Stony soils poor in organic matter, with good drainage. The vineyards are watered by ditch with melting waters from The Andes. VINIFICATION PROCESS The grapes are harvested with the optimum degree of maturity. The flower must is carefully separated from the stems and grape skins and fermented at low temperatures with selected yeasts. Once alcoholic fermentation has finished, the base wine is bottled and sealed with a crown cap to carry out the second fermentation under the Champenoise method. Each one of the bottles is filled with unfermented must and a second fermentation starts in the bottles at low temperature. After this step, the bottles are left to rest in contact with the lees- dead yeastfor approximately 18 months. At that time the "disgorgement" is performed, which consists of removing the crown cap together with the lees and placing the final cap. TASTING NOTES Bright gold yellow. In the nose, it´s complex with citric fruit embraced by delicate hints of brioche and toasted bread. The palate is pleasant, with integrated persistent and creamy bubbles, and a velvety and unctuous body. Long and elegant finish

VINIFICATION PROCESS The grapes are harvested when they have the perfect balance between sugar and acidity desired for this type of natural sweet wines (approx 190-200 gr / liter). In the cellar temperature is lowered to 6 - 8 ºC, to preserve aromas and achieve the subtle texture of residual sugar. TASTING NOTES It´s clean and bright. It´s pale yellow with greenish and silver tones. In the nose we can appreciate fruity and floral notes like apricot, pineapple, white peach and white flowers, embraced by subtle citric and herbal notes typical of the grape variety. In the mouth it´s elegant and persistant. Capriccio Natural Sweet is an ideal match forslightly sweet desserts like Cheesecake. It is also perfect to pair with soft cheese or just to prepare and excellent white fruit frozen drink and enjoy before or after any meal.

VINIFICATION PROCESS The grapes are harvested when they have the perfect balance between sugar and acidity desired for this type of natural sweet wines (approx 190-200 gr / liter). In the cellar temperature is lowered to 6 - 8 ºC, to get an optimal clean must to ferment. This fermentation takes about 30 days, and is done at very low temperatures to preserve aromas (8 - 10 °C) once the selected yeast have consumed about 110 grams / liter of sugar, the tank valves are closed, to reach about 5,5 kg of pressure. After this fermentation is stopped by lowering the temperature to (-3 ºC), leaving a remaining natural sugar of approximately 60 grams / liter. This gives our wine a unique smoothiness. Finally, the sparkling wine is centrifuged to remove the remaining dead yeast after this it is filtered to give it its final clarity. The bottling is done at 0 ºC. TASTING NOTES It´s pale yellow with greenish and steely hues. In the nose it has delicate citric and tropical fruits aromas embraced by subtle floral notes, characteristic of this emblematic white grape variety- Torrontes-. In the mouth it has a pleasant, fruity, balanced and persistent palate, with an acidity that makes it fresh and invites you to continue drinking. Ideal to pair with fruit mousse, with white chocolate coat; strawberry cake with milk cream.

VINIFICATION PROCESS Grapes are harvested when they have the optimal sugar and acidity conditions to get the base wine for the sparkling wine. In the winery, the must obtained through pneumatic press is separated and fermented at 15 - 16 °C until there is no trace of sugar. This wine is sent to stainless steel tanks to make the sparkling wine following the Charmat method. Sugar and yeasts are added for the second fermentation, which lasts for about 25 days. Once finished, the expedition liqueur is added, centrifuged and then filtered, ready for bottling at 0 ºC and 6 atm pressure. TASTING NOTES A young sparkling wine. In the nose, it offers the vibrant aromas of citric fruit. In the mouth, the mousse of its fine bubbles and a pleasant balanced finish. Its marked acidity and light body make it great for seafood salad, fried tempura, grilled fish, and creamy fresh cheese. COLOR: Bright yellow with greenish glints. AROMA: Fresh, combined with delicate fruity and citric notes. TASTE: Elegant with good sugar-acidity balance. PERLAGE: Refined and persistent.

VINIFICATION PROCESS The grapes are harvested when they have the perfect balance between sugar and acidity. The must is sent directly to stainless steel tanks-Charmat tank- to carry out its fermentation with selected yeasts. This fermentation takes about 25 days. TASTING NOTES COLOR: it’s pale yellow with greenish and steely hues. AROMA: fresh and fruity PALATE: balanced and elegant. Ideal companion of snacks and desserts.

VINIFICATION PROCESS The grape is harvested from selected well-kept vineyards, with high enological quality and low production. There is a phenolic ripen and sugar level monitoring of the vines up to the moment of grinding. Harvest is manual and grapes are stalked, refrigerated and fermented during grinding. From there, they are sent to small capacity vessels (100 to 300 HL), equipped with temperature panels that allow for refrigerant and hot water passage. Temperature is maintained at 25 ºC approximately. Alcoholic fermentation takes approximately up to 10 days and it is followed by the maceration process, which it spends between 10 and 15 days; the drain out moment is decided in function of the total polyphenol index, together with the respective tasting. The approximate of 30% percentage of the blend is aged in american Oak for a period of 6 months. Followed by stabilization and bottling. After bottling the winemaker allows the wine to settle in the underground wine cellar for 6 months. TASTING NOTES COLOR: Lively plum red color with purple shades. Full bodied wine. NOSE: Interesting aromas of oriental spices with gamy, animal underbrush. Prune, nutmeg and earthy notes combined with fresh violets and black olives. PALATE: Delicate attack. Chewy texture and firm tannins. Fruity palate, full of cherries, prunes, sandal, incense, peach and chocolate. Nice backbone. Good finish with oaky notes. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. It is a good with grilled meat, hard grain and blue cheeses, traditional pasta with heavy sauces. Companion of pastas with red sauces and braized meats.

VINIFICATION PROCESS The grape is harvested from selected well-kept vineyards, with high enological quality and low production. There is a phenolic ripen and sugar level monitoring of the vines up to the moment of grinding. Harvest is manual and grapes are stalked, refrigerated and fermented during grinding. From there, they are sent to small capacity vessels (100 to 300 HL), equipped with temperature panels that allow for refrigerant and hot water passage. Temperature is maintained at 25 ºC approximately. Alcoholic fermentation takes approximately up to 10 days and it is followed by the maceration process, which it spends between 10 and 15 days; the drain out moment is decided in function of the total polyphenol index, together with the respective tasting. The approximate of 30% percentage of the blend is aged in american Oak for a period of 6 months. Followed by stabilization and bottling. After bottling the winemaker allows the wine to settle in the underground wine cellar for 6 months. TASTING NOTES COLOR: Lively plum red color with purple shades. Full bodied wine. NOSE: Interesting aromas of oriental spices with gamy, animal underbrush. Prune, nutmeg and earthy notes combined with fresh violets and black olives. PALATE: Delicate attack. Chewy texture and firm tannins. Fruity palate, full of cherries, prunes, sandal, incense, peach and chocolate. Nice backbone. Good finish with oaky notes. SERVING SUGGESTION: Keep in a cool, dark place free of vibrations. It is a good with grilled meat, hard grain and blue cheeses, traditional pasta with heavy sauces. Companion of pastas with red sauces and braized meats.

VINIFICATION PROCESS Manual harvest. Selection of bunches and berries. Fermenting and post-fermenting maceration in small vessels, with controlled temperatures oscillating between 25 and 28 ºC, with a punctual maximum of 30. During the whole fermentation process, pumping up and breaking downs are made to keep the solids in an even contact with the must. Natural malolactic fermentation. TASTING NOTES Intense red , with violet tones. The nose is very expressive; the red fruit aromas stand out. In the mouth it`s elegant we can appreciate matured fruit flavors with a spicy touch and balanced acidity embraced by round and integrated tannins. Medium to full bodied with a pleasant oaky finish.

VINIFICATION PROCESS Manual harvest. Selection of bunches and berries. Fermenting and post-fermenting maceration, in small vessels with controlled temperatures oscillating between 25 and 28 ºC, with some punctual maximum of 30 ºC. During the whole fermentation process, pumping up and breaking down is made to keep an even contact between the must and the solid matter. Natural malolactic fermentation. TASTING NOTES Intense ruby red, with violet tones. In the nose we can appreciate matured plums and ripe red fruit aromas. The palate is elegant, velvety tannins, medium to full-bodied with a long-lasting finish.

VINIFICATION PROCESS The grapes are received in the cellar sheltered from the sun. Subsequently, a destemming is carried out. The grapes are taken to a pneumatic press, where the first must is obtained at low pressures. This must is transferred to a stainless steel vessel where the remaining sediments will decant to the bottom by cold temperature. The clean must is then fermented in stainless steel for 20 days at 16º C with selected yeasts. Once the alcoholic fermentation is finished, the wine is racked, remaining in contact with its fine lees until its final blending and bottling. Fresh, young wine. TASTING NOTES Appearance: Sparkly straw yellow color with greenish tones. - Nose: Fresh and fruity, with soft pears and pineapple notes. Elegant. - Mouth: Crisp and balanced, fresh impact and persistent and pleasant fruity finish.

VINIFICATION PROCESS The harvest is carried out when the grapes have optimum conditions of desired sugar and acidity levels. The grapes are specifically selected for this blend. They are gently and carefully pressed to obtain a high-quality rosé must, which will then be fermented with selected yeasts at low temperatures, obtaining a special base wine for the final sparkling wine. This base wine is sent to stainless steel tanks to be processed under the Charmat method. Then sugar and selected yeasts are added to carry out the second fermentation. Once this process is finished, the expedition liqueur is added; after this the wine is filtered, leaving it ready for bottling. The result is a pleasant sparkling wine with pink tones, and fresh and fruity aromas. TASTING NOTES - View: Vibrant pale pink color. Sparkly and lively. - Nose: Fresh, young, citrus and floral notes. - Mouth: Friendly bubbly impact, good balance of acidity and sweetness. Elegant and refreshing

VINIFICATION PROCESS The grapes are received in the winery on the first cool mornings of autumn. They are carefully destemmed and subsequently sent to stainless steel vessels, where they will undergo alcohollic fermentation at controlled temperatures with selected yeasts. During the AF – alcoholic fermentation- pumping movements are carried out to increase the extraction of all the components of the skin, followed by a natural malolactic fermentation that is combined with a post-fermentation maceration. The result is a young, lively cabernet sauvignon, with good structure in the mouth and present tannins. Long and persistant finish. TASTING NOTES -View: Intense and bright red color with violet tones. - Nose: Presents aromas of ripe red fruit. Fresh and spicy. Intense. - Mouth: Complex, with structure and present tannins, round and friendly, with a pleasant, persistent fruity and spicy finish.

VINIFICATION PROCESS The grapes are received in the winery under the shelter of high demanding temperatures. They are destemmed, refrigerated and subsequently sent to stainless steel vessels, where they will undergo alcoholic fermentation at controlled temperatures between 25 and 28°C, with selected yeasts. Pump-over movements are carried out throughout the AF – alcoholic fermentation- to increase the extraction of aromas and color. When the AF is over, natural malolactic fermentation takes place combined with a mild post-fermentation maceration. Wine with fresh aromas, medium/high intensity, with an elegant palate and a good balanced acidity. TASTING NOTES - View: Deep bright Red with violet tones. - Nose: Aromas of fresh red fruits, floral and intense. - Mouth: Friendly and sweet mouth impact, opens up in the middle of the mouth with fruity flavors, ripe tannins and a good body. Harmonious, with a long finish and a pleasant aftertaste.