Bodegas Roda - A Short History

Transcription

1 DAURO and AUBOCASSA Oils Empordà Mallorca España Press Dossier

2 Contents Company philosophy History Wines from Roda The Wines The Grape Harvest The Winery Roda I Roda Cirsion The birth of a new wine project SELA D.O. La Rioja DAURO and AUBOCASSA Oils Philosophy Two Estates: Empordà and Mallorca Varieties Extraction Dauro and Aubocassa Research The Team Prizes

3 Philosophy Rarely can a dream be made reality just how it had been imagined. Hardly any of our projects materialise without undergoing profound changes. RODA is one of those exceptional cases in which the dreamers aspirations prevail over reality. Their dream was clear: they knew they wanted to create an out-of-the-ordinary, exceptional Rioja, and they would skimp on neither resources nor effort to bring that about. It is the aim of Bodegas RODA to seek perfection in every phase of the winemaking process, from preparation of the soil in which the vine is planted to the very last stage of ageing. This quest requires continuous research and, above all, experimenting with life and with wine. These trials take priority over production itself, which grows in quality rather than quantity. From the very beginning we set out to make wines to be appreciated at the table, explains Agustín Santolaya, General Manager of Bodegas RODA. Our objective, he adds, is not to produce a tannin bomb that attacks the palate these wines are only good for making an impression at tastings where critics can spend no more than a minute on each wine and their strength of flavour prevents enjoyment of more than one glass. Panoramic view of Bodegas Roda in the Station district of Haro 3

4 History In 1987, Mario Rotllant arrived in the Rioja region determined to fulfil his dream of setting up his own winery. Rotllant had experience in the world of wine and knew some of the most important contacts in the sector. His ambition was clear: to make a unique Rioja, one that was different from all the others. He transmitted his enthusiasm to a team which would become the pillar of the project: Agustín Santolaya, who would take the reins, Isidro Palacios, who would look after the vineyards, and Carlos Diez, who would be responsible for oenology and the winery. They chose Haro, the birthplace of Rioja, to begin their work. They settled in the city s Estación district and built a winery without equal, taking in both the tradition of the deeply hewn incisions in the native rock and the most advanced technology. Unfortunately, the choice of land proved more difficult. Their idea was to use the production of a single vineyard in the style of the French chateaux, but they could find no estates meeting all the conditions they sought. Finding the right vineyards took long months of analysis, soil study and examination of localities. Finally, 17 different areas of vineyard were selected, all bearing common features: old vines established in poor soils with a proven history of vine growing, each individually capable of producing magnificent wines. The early years were characterised by a failure to attain the desired results. The musts obtained from these years harvests lacked the quality necessary to produce the type of wine required and were sold on to other wineries. It was not until 1992 that they achieved the product they sought: the first RODA 92. Remembering the event, Agustín Santolaya comments, We wanted ours to be great wines from the very outset, because quality enhances brand value. This first wine was not marketed until 1996, with the appearance of the first RODA, a brand originating in the combination of the names of Mario Rotllant and Carmen Daurella. Thus, some 10 years of work were necessary for the first wine worthy of the name RODA to see the light of day. Today, wines from Bodegas RODA may be found among the best in the world, according to leading national and international experts in the field. RODA (until 2001 named RODA II), RODA I and CIRSION are the three jewels in the winery s crown. The passage of years has left a build-up of knowledge that forms the true spirit of Bodegas RODA. 4

5 One of the 17 vineyards from which the fruit for future Roda wines are harvested The Wines The RODA vineyards RODA is situated on a balcony overlooking the Estación district of Haro, with the River Ebro winding at its feet forming capricious meanders. The Obarenes Mountains lie before it and the Cantabria Sierra is at its side. Three natural elements, the Obarenes, the Sierra and the River Ebro are all players in the zone s climatic drama, a blend of Continental, Atlantic and Mediterranean three climates in the same vineyards. This climatic combination acting in conjunction with the differences in exposure offered by the hills making up the region s topology is one of the many factors that contribute to the RODA character. Some 17 areas of vineyard were chosen, 17 different landscapes with one common feature all were renowned vine-growing estates but each had its own peculiarity: altitude, orientation, soil type, and so on. Highly fertile land was rejected due to its excessive productivity; RODA needed precisely the opposite. The objective was to find land which produced little but passed on all its properties to the grape. 5

6 The vines they chose were also unusual. While most wineries were tending towards young wine, Agustín Santolaya and Isidro Palacios placed their faith in established vines. The selected vineyards were over 30 years old and their productivity was extremely low just what they were looking for. Plants with long roots sunk deep into the land, extracting mineral nuances that can never be attained by a young wine. These elderly vines concentrate all their effort and properties in small grapes with a lower proportion of pulp. The skin is an important part of this fruit and the key to obtaining an exceptional must. Indigenous varieties of vine were chosen both for their intrinsic qualities as well as for their possibilities of adaptation to the setting and climate. The Tempranillo, Garnacha and Graciano varieties were cultivated in separate estates. Wines from these grapes have volume and length, are fresh, with creamy, silky tannins. They are wines to be enjoyed the moment they appear on the market and may also be laid down for enjoyment in many years time. Sustainable viticulture is the watchword when caring for the RODA vineyards. Respect for our surroundings is as much an asset for wine quality as it is for the conservation of the environment. Therefore, at RODA we go to great lengths to avoid the use of synthetic chemical products that could harm the vine or land. Disease and pest control is maintained through two systems: vineyard design that ensures that the vines have adequate air circulation, and the use of biological alternatives for pest control. 6

7 The Grape Harvest One of our obsessions at RODA is the close study of ripening. The same vine,harvested today or a week earlier or later produces wines that are completely different. The colour of the leaves, the wax covering the fruit, the colours that are left on the brush after picking the grape, the taste of the pulp and skin and above all the texture of the pips and the evolution of their flavour from green, astringent hues to the sweet taste of dried fruit, are all indications of the right day to harvest. Meticulous guidelines covering observations in the vineyard and the tasting of pips have been followed since 1994 which, together with precise analysis, define the ideal moment to harvest. Several research projects headed by Bodegas RODA have been carried out at the European level under the Eureka and Iberoeka programmes which have investigated the complex world of the ripening process and its monitoring in even greater depth. Grape-harvest day finally arrives and a sizeable group of workers brought together by RODA strive to pick the best grapes on the vine, covering all of the vineyards that make up the 17 different estates on which we work. The grapes are carefully placed in 18 kg perforated boxes and quickly taken to the winery where the winemaking process begins. 17 French oak vats, one for each Roda vineyard 7

8 The Winery One of RODA s veritable gems is without doubt its winery, boasting a unique design and the best technical facilities available. The building itself is designed to optimise winemaking and accommodates the entire process, from the selection table to bottling and labelling. RODA s human and technical team works with the precision of a Swiss watch. It is the only way they can ensure that the passage from vineyard to vat is carried out on precisely the day of optimum ripeness. Once in the winery, bunches are selected by hand, withdrawing the occasional impurities that may arrive from the field such as leaves, weeds or defective fruit. After de-pipping, the grapes are placed in vats made of French oak, where the miracle of wine begins. There are 17 French oak vats in the winery,each one destined for the grapes from the 17 vineyards. The aim of such processing is to capture all the different nuances that have been created in each individual estate in the gentlest, most effective way possible. In each vat, the winemaking process is followed and adapted to the requirements of the grapes they contain. The oak enters the scene at this early stage, a point at which most other wineries use stainless steel vats. When fermentation is complete and the extraction considered sufficient the wines are pumped separately and without filtration into French oak casks. The life of these barrels is short, as they are used for no more than two vintages, thus exploiting the oak s properties to the full and without alterations caused through time. In the months of November and December the malolactic fermentation takes place in these casks, situated in installations considered some of the most advanced in the world and designed expressly for the purpose. These installations consist of a hall whose climate is controlled through the refreshing, radiant floor which enables fermentation to take place in 1,000 casks at the same time. Once fermentation is complete, the northern, glass-panelled wall of the hall is opened allowing the cold winter air to circulate and stabilise the wine naturally. 8

9 French oak casks in the malolactic fermentation hall. Always in French oak, decanted by gravity, the wines continue their ageing separately, scrupulously respecting the vineyard of origin. Following a year of ageing, the beststructured and strongest wines that will live longer are brought together to make RODA I. The more subtle wines of somewhat lighter fruit go on to become RODA. In the words of Agustín Santolaya, Bodegas RODA employs this process in our endeavour to achieve our current goal: bestow the wine with greatest and most varied and lasting fruitiness and the most singular nuances of the countryside possible, reinforce it with blended, fatty tannins, allow the wood to caress the wine lightly without really touching it, find that magic balance between volume and airiness, voluptuousness and freshness; wines that can be enjoyed from the moment they appear on the market but that live through many decades. RODA I When it came to distinguishing its two leading wines, Bodegas RODA was reluctant to place one above the other because both originate from the same vines and each has its own character. So they decided to name them I and II. RODA I is made exclusively from the Tempranillo grape variety. It is a wine with more structure, with deeper sensations of black fruits, greater wealth of minerals and more complexity. It is a wine for quietness and meditation with a style marked by black cherry and chocolate. The aromas flow like a continuous thread from the very bottom of the glass and explode in the nose. RODA I vintage years are 1992, 9

10 1994, 1995, 1996, 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005 and 2006 RODA RODA is made from Tempranillo and a combination of Garnacha and Graciano. When tasting during the creation of this wine we seek a happier, more festive spirit than that of RODA I. Like its brother, it is a wine which has body but with lighter fruity references. Red fruit predominates in combination with the sensations of fine pastries and sweet spices. Its aromas await the taster on the rim of the glass. Ahighly successful wine in gastronomy for its wide spectrum accompaniment possibilities, from fish to meat. RODA vintage years are 2002, 2003, 2004, 2005, 2006 and When the wine was named RODA II, vintage years were 1992, 1993, 1995, 1996, 1998, 1999, 2000 and CIRSION Years ago, the specialists at Roda detected that some of the Tempranillo vines in the older vineyards went through a special ripening process that was different from the rest. According to Agustín Santolaya, Each vine becomes a winery, allowing us to shorten the ageing period and thus prevent the wood from stealing sensations from the wine. The result is Cirsion, the name deriving from the Latin Cirsium and the Greek Kirsion, the thistle, the winery s emblem. Cirsion is the finest of the Roda wines and also that with the shortest ageing period. It is made exclusively from Tempranillo and the winemaking process is a closely held secret. All of which leads to a magnificent wine, complete in all its aspects and concepts: fruits, minerals, medicinal, volume, strength, silkiness, persistence and freshness. CIRSION vintage years were 1998, 1999, 2000, 2001, 2003, 2004, 2005,2006, 2007 and The Birth of new wine project: Bodegas RODA SELA Two decades after the first plantings, the young vines grown in pots havematured, reaching a balance that makes them capable of conveying the nature of their landscape. We believe that a distinct wine can be created with some of these vines planted two decades ago; younger in its concept, from vines that are not yet old, younger when it goes to market, for times when something more affordable, and even attractive for younger people, is sought. The 2008 harvest gave us the opportunity, and triggered the decision. Our mid-aged vineyards reached the maturity necessary to develop the wine we had been thinking of. 10

11 A DIFFERENT WINE WITH THE EXPERIENCE OF RODA: Bodegas RODA SELA A powerful, young wine, with much to say, in the fresh voice of youth. From sustainable vineyards. We wanted it to be ready for the market with less ageing than its older siblings, and for it to be enjoyed by many. Of course, it could not be overly simple, but pleasant to drink, easy to combine with food, and above all, palatable and fresh.it is set in the range of fresh tempranillo fruit from the Haro region, with a strong structure, and shorter ageing, in premium quality, slightly used French oak casks, all with the unmistakable seal of elegance and refined tannins of RODA. With its distinctiveness, it is capable of bringing prestige and brilliance to the range of Bodegas RODA wines. Its vintage years are 2008 and D.O.Ca. Rioja According to the data issued by the regulatory body, the Consejo Regulador de la Denominación de Origen Rioja, the winegrowing region is spread over the autonomous communities of La Rioja, Navarre and the Basque Country. Its 63,474 hectares of vineyards are located along the length of the Ebro Valley, being bordered to the north by the Sierra Cantabria (mountains) and to the south by the Sierra de la Demanda. The average annual production of the wineries that make up this appellation region is some 250 million litres, of which 85% corresponds to red wine and the rest to white and rosé. Though limited in extension, the natural region of Rioja presents different soil types and climatic zones. This diversity of land and weather divides the winegrowing region into three sub-zones, namely Rioja Baja (Lower Rioja) comprising Navarre and the east of La Rioja, Rioja Alavesa which includes the Basque Country and the north of La Rioja, and Rioja Alta (Upper Rioja) which is the western part of La Rioja. Haro and Bodegas Roda are situated in this latter area of La Rioja. 11

12 Olive trees on the Dauro estate in the Empordà DAURO and AUBOCASSA Oils Philosophy Following the same principles that apply in his winemaking, Mario Rotllant decided to enter the world of olive oil. In fact, oil and wine share many common characteristics: both are extracted from a small fruit and inside both fruits may be found aromas of fruit and aromatic herbs. As Agustín Santolaya explains, they learned to view oil from a different perspective, to consider it the juice of fresh fruit at its peak of ripeness. Dauro olive oils are produced following the Oil from the estate or Chatêau oil concept. In other words, all of the oil originates in one single estate. Specifically, Daura has two estates, each of which produces a different oil. The first is situated in the Catalan region of the Empordà, and the second in Manacor, Majorca; two contrasting settings for two different oils, but with one common meeting place the Mediterranean. As in the case of the vineyards, the olive tree cultivation process is entirely respectful of the indigenous soil, flora and fauna, and employs the minimum possible amount of fertilizers and plant protection products. By way of example, soils on the estates are maintained under grass to prevent erosion and create favourable conditions for the reproductive cycles of beneficial insects. 12

13 Two estates: Empordà and Majorca The first of the estates is located in the Empordà (Girona), in the municipal areas of Siurana and Torroella de Fluvià, just a few kilometres from the Empuries Roman ruins. The Pyrenees and the Mediterranean, the sea and the mountain, are binomials that have always marked the Empordanees character. We also find this influence in the region s olive trees. A climatic phenomenon marks the plant life and even the landscapes of the Empordà the Tramuntana north wind. This is a strong, continuous wind that sweeps away clouds and cleans the sky, leaving the atmosphere pure and bright. Light and air, the two essential physiological demands of the olive tree. All of these lands were dedicated to olive groves up to the year 1956, when a terrible frost decimated the plantations. In the late 20th century, mostly cereals and alfalfa were grown, until the Dauro project returned the tree to the landscape it had enhanced from the days of the Roman Empire. There are different types of soil on the estate, but they are mostly made up of a topsoil layer of broken earthand gravel of varying depth, located over a fine strata of chalk. Three varieties are grown on this estate: Arbequina, Hojiblanca and Koroneiki. The Aubocassa estate is on Majorca, in the town of Manacor to the east of the island. It is an old property, mentioned in documents dating back to the 12 th century, and the passage of time has left the mark of the different crops that have forged the Majorcan countryside. The soils are limy, formed in flaky pastry-like horizontal layers between which may be found accumulations of fertile clays. The Majorcan estate only produces the Arbequina variety. Varieties Arbequina is the most widely extended variety in Catalonia. It adapts well to poor land and isconsidered one of the best olives for oil production. The tree is of medium vigour and has non-spreading branches; the drupe is small and oval in shape. Arbequina oils are smooth and intensely fruity. 13

14 The Hojiblanca variety is grown in the area where the provinces of Cordoba, Malaga and Seville meet. The tree is vigorous, with long, drooping branches and the drupe is large. It ripens late and produces an oil of great subtlety, though with low productivity. The Koroneiki variety originated in Greece. The tree is of average vigour with a dense crown. The drupe is very small and produces a highly stable oil of an intense green colour. Oil extraction An oil such as Dauro does not allow the use of traditional techniques because it requires all of the olives to be picked from the tree without one of them touching the ground. This condition means great attention must be paid to the method of harvesting, which must be a mechanical system that enables the olives to be picked at the very best moment, picking them all and taking them to the mill in the shortest possible time. Currently, the time that elapses between harvest and the moment the oil is in the vats is some two hours, the result of a process which is so fast that it produces lower oil productivity, but incredible quality. How can such speed records be achieved? By locating the presses in the same estate and employing huge machines that facilitate a continuous process in which the olives are picked at the same rate as the oil is produced. A combination of mills designed especially for Dauro as part of a Eureka R+D project is employed in the extraction process. This consists of a first mill made of grooved, granite rollers that crush the olives without raising their temperatureinside a small, stainless steel 14

15 compartment which reduces oxidation. The paste then passes through a cutting millstone which completes the crushing process and mixes the paste. Following separation, the oil is conserved at 20º C in stainless steel vats, which are made inert with nitrogen. Without a trace of additives, just as it was in the olive, the oil is finally bottled in dark glass bottles to protect it from sunlight and prevent oxidation. DAURO y AUBOCASSA DAURO oils from the Empordà and AUBOCASSA have become precisely what their creators intended: they are the juice of fresh fruit with clean nuances of fruit and vegetables. In the case of AUBOCASSA, we can identify tomato, celery, carrot, thyme, rosemary, avocado, apple, pink grapefruit, cereals and almond, all in an oil which is greeny-yellow in colour and has a silky flavour. In that of DAURO, the predominant influences are tomato, vegetable, green banana, apple peel and pistachio. Investigación One of the features that distinguishes Bodegas RODA and Aceites DAURO is the high technological profile inherent in both projects. In 1998 and in the framework of its business strategy, Bodegas RODA S.A. adopted a policy of supporting scientific research and development and technological innovation as the way to ensuring continuous improvement in competitiveness and growth, fruit of which has been the definition and carrying out of successive R+D+I triennial plans. Harvester designed by our R+D team 15

16 Harvester designed by our R+D team. Under the management of Esperanza Tomás, three triennial plans have been put into practice for Bodegas RODA ( , and ) and two for Aceites DAURO and AUBOCASSA ( and ). In all cases, the projects clearly emphasised aspects of practical application. All research undertaken by the company is aimed at improving the quality of the production process. Particular attention has been paid to preserving the genetic heritage of Tempranillo in Rioja, in the form of a project for the creation and maintenance of a Tempranillo germplasm bank in Rioja. Two main lines of R+D+I projects can be identified: In the first, work is carried out in the field of technology to develop machinery adapted to the company s special requirements, and in the second, research is carried out in the fields of biology and chemistry, in conjunction with universities and other institutions. Of particular interest among the technological projects, we find: The creation of a technological winery for the ageing of wine in casks on aradiant, refreshing floor which enables strict control over temperature and humidity. In oil production, we have worked in co-operation with France and Italy on numerous projects such as the Eureka programme aimed at developing a prototype mechanised olive harvesting machine that also enables immediate milling, thus avoiding oxidation and the consequent loss of aromas. With this method we obtain a healthier, more stable and digestible product. 16

17 Another outstanding project was the introduction of a high-tech mill on the Empordà estate, with a mixed granite and knife system which optimizes the extraction of oil and other substances which are beneficial to the human organism, such as chlorophyll. Notable projects in the field of biology and chemistry include: Iberoeka IBK Ibervinis, a co-operation project between Uruguay and Spain to create a methodology and guidelines for action to determine the optimum moment for decanting and the early detection of pathogenic micro-organisms in the ageing of quality red wines. Finally, one of the most recent projects is the Craft Paradox (VI PM), which seeks to extract the principal active antioxidants of the grape s skin and pips to obtain additives that are beneficial to health, both in the field of foodstuffs as well as in that of beauty products. The Craft Sulfree project (VI PM - 6th Marco Project), which develops biological alternatives to the use of sulphur as a preservative and anti-oxidant in wine. These alternatives do not have the undesirable toxic effects of sulphur. Recently, facing the climate change scenario, Bodegas RODA started the CENIT DEMETER project in ( Cenit Demeter is an acronym of the Spanish words for Development of Viticultural and Enological Strategies and Methods to Face Climate Change. Application of New Technologies that Improve the Efficiency of the Resulting Processes. It is a multidisciplinary and interregional project which aims to generate scientific and technical knowledge so as to enable the Spanish wine sector to successfully adjust to climate change. In order to do so, it includes the participation of 31 leading research groups and 27 companies in the sector. It is structured in seven basic or core lines of research, as well as other lines which are specific to the various companies. 17

18 Bodegas RODA takes part in the core lines of research by providing their reference vineyards (cold area), on which a study on the impact of climate change in the process of maturation of grapes will be carried out, different viticultural techniques to adapt to change will be evaluated and theeffect thereof on the health conditions of the vineyard will be studied. They also produce wines from the core line for the study of adaptation strategies of yeast and bacteria to the new composition of musts and wines.bodegas RODA, however, goes beyond that and also develops specific lines within the cenit project; and so the Polytechnic University of Madrid, the University of La Rioja, the University of Salamanca, and the University of Zaragoza, respectively collaborate in the four additional projects it has. The Team - Agustín Santolaya General Manager of Bodegas RODA y Aceites DAURO y AUBOCASSA - Isidro Palacios Field Manager - Carlos Díez de la Concepción - Oenologist - Esperanza Tomás Manager of the R+D Department - José Raventós - National Marketing Manager - Sara Fernández Bengoa Export Manager 18

19 The Prizes Bodegas RODA Bodegas RODA was awarded the Critics Prize in the Bodega del Año magazine, April This prize is unusual in that its jury consists of more than 80 people and is made up of the most prestigious journalists at both the nationaland international level, as well as the best restaurateurs, sommeliers and shop managers. RODA I 2001 has been recognised with several prizes, among them the best red wine with wood at It also received the prize for the best Spanish red for less than 30 euros at Madrid Fusión 2005, and the Goleen Tempranillo prize of the Federación Española de Asociaciones Española de Asociaciones de Enólogos (Spanish Federation of Oenologists Associations). CIRSION 2000 was awarded the prize for the best wine of 2002 by Peñín Magazine, whose wine guide is the reference in the oenology sector in Spain. CIRSION 2001 was awarded the prize for the best Spanish wine of 2003 on Verema.com Furthermore, Bodegas RODA wines have been awarded the highest marks at numerous tastings and rankings. We highlight: In 2004: -Best wines from Spain in the Campsa Guide: RODA I 2000 (90 points), RODA II 2000 (90 points), CIRSION 2001 (94 points) -Classification by Robert Parker in the magazine The Wine Advocate: CIRSION 2001 (97 points), CIRSION 1999 (95 points). - Alles Über Wein magazine: Gold Medal for Bodegas Roda. Classification: CIRSION 2001 (95 points), CIRSION 2000 (94 points) In 2005: -Sobremesa magazine: RODA I 2001 (81 points) -Vinos de España magazine: CIRSION 2001 (96 points) -The Best Wines from Spain (Los Mejores Vinos de España): RODA I (94 points) -Vino y Gastronomía magazine: CIRSION 2001 (92 points), RODA I 2000 (85 points) 19

20 -Classification by Robert Parker in the magazine The Wine Advocate: CIRSION 2003 (91 points), RODA II 2001 (90 points). In 2006: - Sobremesa Magazine: CIRSION 2004 (94 points) - Gourmet Guide: CIRSION 2002 (9,5/10) - RODA II 2001: Campsa Guide (91 points) - RODA 2002: Gourmet Guide( 8/10) In 2007: - Wine Spectator Magazine: CIRSION 2004 (92/100) - Peñín Guide: CIRSION 2004 (93/100) - Gourmet Guide: CIRSION 2004 (9,50) - Peñín Guide: RODA 2002 (91) - Decanter Magazine: RODA I 2002 (Bronze Medal) - IWC: RODA I 2002 (Silver Medal) - Weinwelt: RODA I 2002 (4 stars) - Wine Spectator: CIRSION 05 (93 points) - Wine Spectator: RODA I 2003 (90 points) - Wine Enthusiast : RODA I 2003 (91 points) - Wine Enthusiast : CIRSION 2004 (92 points) - Wine Advocate: CIRSION 2004 (93 points) - Jancis Robinson: CIRSION 2004 (19/20) In 2008: - Proensa Guide: RODA I 2004(96 points) - Peñín Guide: RODA I 2004 (94 points) - Los mejores vinos de España : RODA I 2004(91 points) - Anuario del País: RODA I 2004 (5 racimos/bunches) - Viandar: RODA I 2004(97 points) and CIRSION (99 points) - Proensa Guide: RODA 2004 (92 points) - Wine Enthusiast: CIRSION 2005 ( 96 points) - Parker: CIRSION 2005 (94 points) - Parker : RODA I 2003 (90 points) 20

21 In 2009: - Proensa: CIRSION 2006 (99 points), RODA I 2005 (96 points) and RODA 2005 (93 points) - Peñín Guide: CIRSION 2006 (94 points), CIRSION 2005 (94 points), RODA I 2005 (94 points), RODA I 2004 (92 points), RODA 2005 (92 points) and RODA 2004 (92 points) - El País Newspaper Yearbook: CIRSION 2006 (5 bunches), RODA I 2005 (5 bunches), RODA I 2004 (4 bunches) and RODA 2004 (4 bunches)19 - El Economista Guide: 100 wines and 100 restaurants: CIRSION 2006 (9.5/10) and RODA I 2004 (8.5/10) - Guide to the 300 Best Wines of Spain: RODA I 2005 (93 points) - Repsol Guide: CIRSION 2006 (95 points), RODA I 2005 (92 points), RODA I 2004 (92 points), RODA 2005 (91 points) and RODA 2004 (91 points) - García Santos: CIRSION 2006 (9/10), Roda I 2005 (8.75/10), RODA I 2004 (9/10), RODA 2005 (8.25/10) and RODA 2004 (8.5/10) - Vivir el Vino (Living Wine): CIRSION 2006 (95 points), RODA I 2005 (93 points) and RODA 2004 (92 points) - Intervinos Guide: CIRSION 2006 (95 points), RODA I 2004 (92 points) and RODA 2004 (91 points) - Gourmet Guide: CIRSION 2006 (9.25/10), RODA I 2004 (7.75/10) and RODA 2004 (8.5/10) - Todo Vino: CIRSION 2006 (2 seals) and RODA I 2005 (2 seals) - Decanter: RODAI 2004 (Silver medal) - International Wine Challenge: RODA I 2004 (Gold medal) - Parker: CIRSION 2005 (96 points), CIRSION 2003 (94 points), CIRSION 2001 (97 points), RODA I 2005 (95 points) and RODA I 2005 (95 points) - Wine Enthusiast: CIRSION 2005 (96 points) In 2010: -Wine Spectator: Roda points, CIRSION points. - The Wine Advocate. erobertparker.com by Jay Miller. RODA I points, RODA I points, RODA I points, CIRSION points, CIRSION points, CIRSION points, CIRSION 2007, 92+ points. - Verema. Award for Bodegas RODA as cellar with the best track record. - Spanish association of wine journalists and writers, award for CIRSION Restaurante Escanez, Tasting of the best wines of Spain; CIRSION 2007 chosen 21

22 the best wine of Spain. In 2011: -Decanter International Trophy- RODA 2006 Best Spanish varietal over 10 Pounds Sterling - Peñín: CIRSION points, RODA I points, RODA points,and SELA points. - Parker: CIRSION /98 points, RODA points and Bodegas RODA SELA points. - Wine Spectator: CIRSION points and Bodegas RODA SELA points. DAURO and AUBOCASSA Oils - Every season s oil production has been recognised as the best in Spain by the prestigious guide Lo Mejor de la Gastronomía by Rafael García Santos. - Diploma di Gran Menzione for DAURO in the Xth Leone d Oro dei Mastri OleariCompetition at the 7th Verona SOL. - DAURO has won numerous tastings organised by the most prestigious gastronomic magazines in Spain: Club de Gourmets, Restauradores, Sobremesa, Viandar... - DAURO was chosen as the best French, Italian and Spanish olive oil at Étoiles de Mougin In DAURO chosen as the only extra virgin olive oil to be used for the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm In DAURO was awarded the prize as the best Extra Virgin Olive Oil in the Mature Fruit category by the Ministry of Agriculture Prize In DAURO chosen as the only extra virgin olive oil to be used for the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm - DAURO recognised as one of the best oils in Europe in the 2003 guide to oils published by the German magazine Der Feinschmecker - DAURO awarded a prize by the Ministry of Agriculture as the Best Extra Virgin Olive Oil in the Mature Fruit category. In

23 - DAURO awarded second prize from the Ministry of Agriculture for the Best Extra Virgin olive Oil in the MATURE FRUIT category. In DAURO chosen as the only extra virgin olive oil to be used in the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm - DAURO awarded a Diploma Gran Menzione di III Concorso Internazionale Sol d Oro to Dauro in the Extra Virgin Olive Oil Medium Fruit category. In DAURO awarded a Diploma Gran Menzione di III Concorso Internazionale Sol d Oro to Dauro in the Extra Virgin Olive Oil Medium Fruit category. In Der Feinschmecker Magazine (Germany) recognised it as the best extra virgin olive oil - Fine Food Guide gave two gold stars to AUBOCASSA - AUBOCASSA and DAURO were listed as the best and second best extra virgin olive oils by Swiss consumers - DAURO awarded first prize from the Ministry of Agriculture for the Best Extra Virgin olive oil in the MATURE FRUIT category. In DAURO chosen as the only extra virgin olive oil to be used for the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm - Great Taste Awards gave AUBOCASSA two golden stars - AUBOCASSA was listed as on of the top ten olive oils by The Independent : In DAURO and AUBOCASSA chosen as the only extra virgin olive oils to be used for the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm - DAURO awarded first prize from the Ministry of Agriculture for the Best Extra Virgin olive Oil in the MATURE FRUIT category. In DAURO chosen as the only extra virgin olive oil to be used for the Gala Banquet of the Nobel Prize award ceremony on 10 th December in Stockholm 23

24 In DAURO recognised as one of the best oils in the world in the German magazine Der Feinschmecker s guide In AUBOCASSA awarded a Gran Menzione at the Sol d'oro international olive oil competition in Verona, Italy. - DAURO awarded by the Ministerio de Agricultura for The Best Olive Oil Extra Virgen in the category of Frutado Maduro - DAURO y AUBOCASSA have got a big mention at Oil china Competition AUBOCASSA, 3r award in the category of Fruttato Leggero de L Orciolo d Oro 2012, 14º Concorso internationale Oli extra vergini di oliva Emisfero Nord. - DAURO has received a Bronze Medal Award in Los Angeles competiton. Contact details Bodegas Roda Avd de Vizcaya, Haro La Rioja Tlf [email protected] Visits from Monday to Saturday by request (phone or mail) [email protected] Vega Angulo 24