FINCA ÉLEZ

APPELLATION MONOPOLE

What is a: Grand Cru Appellation monopole?

The world reknown Appellation Monopole is ROMANÉE CONTI

Fica Élez & Valdepusa are the first two Appellation Monopole in spain since 2002

Condition to become an Appelation Monopole

Chateau ó Domaine have the vineyard beside the winery.

10 Years vinification with our own grapes from the Chateau. To buy grape from other vineyard is forbidden

10 Consecutive years with national & International awards

Geographic, geological and weather uniquess.

Winemaking with unique personality.

Design a high quality standart guide(savoire faire) even higher than the one from the International organization of vine and wine.

External quality control higher than the ones rule by law from authorize organizations under the analitical and organoleptic parameters.

APPELLATION MONOPOLEFINCA ÉLEZ

12

1

2

3 4

43

55 2

1 CHARDONNAY

2 TEMPRANILLO

3 MERLOT

4 CABERNET SAUVIGNON

5 SYRAH

Surrounding

RUIDERA LAGOONS

SIERRA DE ALCARAZ 1080 mts.

UNIQUEMICROCLIMA

TE

PRIVILEGE

TERROIR

Clay & Limestone

VINIFICATION

CRIANZAAGEING

ARTIFICE

MANUEL MANZANEQUETIRSO DE MOLINA COMPANY

PRESENTS

AWINE OF

MANUEL MANZANEQUE

APPELLATION MONOPOLE FINCA ÉLEZ

Director

producERS

screenwriter

actors

ChardonnaySOIL: Poor, loose and good drained, with clay-limy characteristics.

NIGHT HARVEST

FERMENTATION: 12 hours of maceration with the skins. Fermentation with temperature control, 16ºC, in new French oak barrel (Allier, Nevers, and Troçaise) AGEING: 10 months in oak barrel over thin lees with “batonnage”

Chardonnay Especial• SOILS: Poor, loose and good

drained, with clay-lime characteristics.

• NIGHT HARVEST Selection of our best bunch by oldest vineyard

• FERMENTATION: 12 hours of maceration with the skins with temperature control at 16ºC,in new French oak barrel (Allier, Nevers,and Troçaise)

• AGEING: 12 month in oak barrels over thin lees with “batonnage.”

Finca ElezSOIL: Poor, loose and good drained, with clay-limy characteristics.

VARIETIES:Cabernet Sauvignon 80 %, Merlot 10%, Tempranillo 10 %

MACERATION: Cold maceration of 3 days at 14ºC.

VINIFICATION: Fermentation of 18 days at 25ºC in different tanks separated by parcel and variety.Subsequent maceration of 5 days for Cabernet, 12 days for Merlot and 15 days for Tempranillo. 40% of Malolactic fermentation in American oak barrel and 60% in stainless tanks.

AGEING: 12 months in oak barrel: 70% fromFrance (Allier, Nevers and Troncais), 15% from East Europe and 15% from America.

SyrahSOIL: Poor, loose and good drained, with clay-limy characteristics.

VARIETIES: Syrah.

FERMENTATION - MACERATION: Fermentation at 25º C folowed of a maceration of 14 days.

MALOLACTIC FERMENTATION in French oak barrel (Allier and Nevers)

AGEING: 14 months in French oak barrel.

Nuestra SelecciónSOIL: Poor, loose and good drained, with clay-limy characteristics.

VARIETIES: Cabernet Sauvignon 50 % Tempranillo 40 % Merlot 10 %

FERMENTATION: 15 days at 25ºC in steel deposit following 7 days of maceration AGING: 14 months in oak barrel. 80% French (Allier, Nevers, Troncais); 15 % from the East of Europe and 5% fine American

VOLUME: 30.000 bottles

EscenaSOIL: Poor, loose and good drained, with clay-limy characteristics, reducing yields and increasing concentration and precursors.

VARIETIES: Tempranillo 90 % Cabernet Sauvignon 10 %

YIELD: 40 hl/ha.

VINIFICACIÓN: Cold maceration(4ºC) before fermentation during one week in order to improve the extraction of primary Tempranillo aromas. The alcoholic fermetation is about 15 days at 25ºC in stainless steel vat and the malolactic fermentation into french new oak barrels from Troncais Valley. Aging in french oak barrels. More ripe fruit than other vintages with peculiar fresh from Finca Elez Estate

AGEING: 30 months in French new oak

PRODUCTION: 6.000 botellas

And the most importantall of you

Thank you very muchwww.manuelmanzaneque.com