Producer Profile

2 Index Introduction History Vineyards Harvest Winery Wines Awards Contacts

3 Introduction Located 60 kilometres to the north of Lisbon, on the left bank of the river Tagus, the Herdade de Muge estate belongs to the Álvares Pereira de Melo (Cadaval) family since 1648, when it was given to Dom Nuno Álvares Pereira de Melo, 5º Count of Tentúgal, 4º Marquis of Ferreira and 1º Duke of Cadaval, as dowry by marrying with Countess of Odemira. Its more than hectares are explored, since 1989, by a family owned corporation, Casa Cadaval – Investimentos Agrícolas, S.A., which is being modernised and adapted to new markets through intensive investments, namely in adapting to irrigation, developing the production facilities, reconverting the vineyard, introducing new vinification technologies and releasing new brands.

4 History The year 1994 marked the shift in the strategy of wine marketing, from bulk to bottled wine, which was supported upstream by the intensification of the control of all stages of production, from the growing of the grapes through to the vinification process and finally to the maturation in French oak barrels. One of the facts that contributed most to the success of this strategy dates back some 50 years ago when Count Karl von Schönborn, who was a wine producer in the Rheingau in the Schloss Schönborn and in Franconia in the Schloss Hallburg, following is marriage with Countess Graziela Álvares Pereira de Melo (Cadaval)), suggested the plantation of Cabernet Sauvignon, Pinot Noir and Trincadeira grape varieties in the Herdade de Muge, in clearly marked single varietal plots. This decision enables us today to vinify separately these varieties, and as a result, to individualise the vinification of the grapes from these old vines that offer a unique raw material.

5 History To venture in exports is another significant aspect of this strategy with increasing importance. With a work begun in 1996, Casa Cadaval wines are today present in 18 different markets located in Europe, America, Asia, and Africa. In 1997, a technological modernization program of the winery, aimed at optimizing the potential of the grapes, was undertaken, allowing since then the production of wines better suited to the demands of the markets where they are available. Nowadays, Casa Cadaval, for its prestige and the facilities it boasts, which include a wine store with a tasting room, also presents unique conditions for wine tourism, thus being part of the “Rota da Vinha e do Vinho do Tejo” wine route.

6 Vineyards The vineyards currently in production occupy an area of about 50 hectares, spread across 45 hectares of red varieties (Aragonez, Touriga Nacional, Trincadeira, Pinot Noir, Cabernet Sauvignon, Alicante Bouschet & Merlot,) and 5 hectares of white varieties (Arinto, Fernão Pires, Verdelho, Riesling, Viognier), thus reflecting the current trends in wine consumption. Are installed in poor sandy soils, according to modern systems of training and pruning, which guarantee better exposure and ventilation, compete to avoid diseases and achieve more balanced maturations. Are equipped with an automatic computerised drip irrigation system. Have yields which vary between 3 and 6 tonnes per hectare, well below the average of the region, enabling the production of very concentrated, high quality wines. Environmental concerns are a constant and led to the adoption of a programme of integrated protection, which consists in the application of environmentally friendly pesticides.

7 Harvest The harvest is still predominantly manual. The pick up begins in mid-August due to the presence of a very premature variety in Mediterranean climate, the Pinot Noir. With the cooperation of local workers the harvest continues throughout the month of September, ending up in early November. The grapes, which are transported in 15 kg cases, reach the winery briefly after its pick up, thanks to the proximity of the vineyards, thus being crushed and processed before suffering the effects of the heat.

8 Winery Started up in 1997, the technological modernization program of the winery was completed in Today, the winery boasts extensive modern facilities of winemaking, maturation, bottling and storage. It is also equipped with a system for treatment of wastes from the activity developed there. The total vinification capacity of 320,000 litres is divided in 18 stainless steel fermentation vats, 3 open top fermentors for pelicular maceration, 2 troncoconic vats and 1 pneumatic press, with capacities between 2,000 and 25,000 litres. There are around 200 French oak barrels of 225 litres that assure a maturation capacity of 45,000 litres. Current storage capacity of wine in bulk is 464,000 litres, divided into stainless steel vats with capacities between 2,500 and 25,000 litres. The warehouse of finished product has the capacity to store up to 150 pallets with 80 cases of 6 bottles, or 72,000 bottles.

9 Wines Brand: –PADRE PEDRO White Profile –This Vinho Regional Ribatejano white wine is made from a judicious blend of Arinto and Viognier estate grown grapes. Tasting Notes –Displays bright lemon green colour, intense fruity aromas with tropical fruit notes, and soft, well balanced flavour with a refreshing finish. Recommendations –Should be served at 12ºC, with fish or shellfish dishes, and can be consumed now or stored up to 2 years in a cool dark place.

10 Wines Brand –PADRE PEDRO Rose Profile –This Vinho Regional Ribatejano rose wine is made from a judicious blend of Touriga Nacional, Aragonês and Merlot estate grown grapes. Tasting Notes –Displays bright rose colour, pronounced fruity aromas with red fruit notes, and a smooth, well balanced flavour with an elegant finish. Recommendations –Should be served at 12ºC, with oriental cuisine or various salads, and can be consumed now or stored up to 2 years in a cool dark place.

11 Wines Brand –PADRE PEDRO Red Profile –This Vinho Regional Ribatejano red wine is made from a judicious blend of Aragonês, Trincadeira, Cabernet Sauvignon and Merlot estate grown grapes. Tasting Notes –Displays bright ruby red colour, intense ripe red fruit aromas with raspberry and cherry notes, and fruity, well balanced flavour with a persistent finish. Recommendations –Should be served at 18ºC, with grilled or roasted red meats, and can be consumed now or stored up to 4 years in a cool dark place.

12 Wines Brand –PADRE PEDRO Reserva Profile –Each vintage, the best lots of Touriga Nacional, Trincadeira, Alicante Bouschet and Merlot estate grown grapes are selected in order to produce this Reserva wine. Tasting Notes –Displays bright, deep garnet red colour, pronounced ripe black fruit aromas with floral notes of violets, full bodied palate with excellent structure and balance, and a long, persistent finish. Recommendations –Should be served at 18ºC, with red meat dishes or cheeses, and can be enjoyed now or cellared for up to 8 years in a cool dark place.

13 Wines Brand –CASA CADAVAL Cabernet Sauvignon Profile –This Vinho Regional Ribatejano single varietal wine is made exclusively from Cabernet Sauvignon estate grown grapes. Tasting Notes –Displays deep garnet colour, intense black fruit aromas with blackcurrant and spicy notes, full bodied palate with smooth tannins and a long, persistent finish. Recommendations –Should be served at 18ºC, with meat dishes or strong cheeses, and can be consumed now or stored up to 10 years in a cool dark place.

14 Wines Brand –CASA CADAVAL Pinot Noir Profile –This Vinho Regional Ribatejano single varietal wine is made exclusively from Pinot Noir estate grown grapes. Tasting Notes –Displays pale ruby colour, ripe red fruit aromas with cherry notes and traces of spices, and well balanced, soft flavour, with an elegant, lingering finish. Recommendations –Should be served at 18ºC, with fusion cuisine or vegetarian dishes, and can be consumed now or stored up to 6 years in a cool dark place.

15 Wines Brand –CASA CADAVAL Trincadeira “Old Vines” Profile –This DOC Ribatejo single varietal wine is made exclusively from Trincadeira estate grown grapes, from more than 50 year old vines. Tasting Notes –Displays bright, deep ruby colour, pronounced red fruit aromas with herbaceous and spicy notes, smooth flavour with excellent structure and balance, and an elegant, persistent finish. Recommendations –Should be served at 18ºC, with red meat dishes or cheeses, and can be consumed now or stored up to 8 years in a cool dark place.

16 Wines Brand –MARQUESA de CADAVAL Profile –This DOC Ribatejo red wine is made only in exceptional vintages from a judicious blend of Touriga Nacional, Trincadeira and Alicante Bouschet indigenous estate grown grapes, from more than 50 year old vines. Tasting Notes –Displays bright, opaque garnet red colour, concentrated ripe black fruit aromas with floral notes of violets and traces of spices, full bodied palate with excellent structure and balance, showing smooth tannins and an elegant, very persistent finish. Recommendations –Excellent with food or by itself, will accompany meat dishes and various cheeses, and can be enjoyed now or cellared for up to 10 years in a cool dark place.

17 Awards Decanter World Wine Awards –Silver Medal Marquesa de Cadaval 2003 –Bronze Medal Padre Pedro Reserva 2001 Herdade de Muge Red 2002 International Wine Challenge –Bronze Medal Casa Cadaval Trincadeira 2000 Herdade de Muge Red 1999 International Wine and Spirit Competition –Silver Medal Herdade de Muge Red 2001 –Bronze Medal Padre Pedro Red 2000

18 Awards Challenge International du Vin –Gold Medal Casa Cadaval Cabernet Sauvignon 1996 –Silver Medal Herdade de Muge Red 2000 Concours Mondial de Bruxelles –Gold Medal Marquesa de Cadaval 2005 –Silver Medal Casa Cadaval Trincadeira 2005 Padre Pedro Red 2006 Sélections Mondiales des Vins Canada –Silver Medal Padre Pedro Red 2006

19 Contacts Address –Rua Vasco da Gama Muge - Portugal Telephone – Fax – Website –