1. www.enoport.com Vinhas Altas

2. www.enoport.com Vinhas Altas Verde/Rosé comes from the “Vinho Verde” wine region. Vinhas Altas VerdeVinhas Altas Rosé

3. www.enoport.com “Vinho Verde” region: The Demarcated Region of Vinho Verde is located in the northwest of Portugal in an area traditionally known as “Entre-Douro-e-Minho”. Its limits are the Minho River in the North (border with Galicia), the mountainous areas in the East and South, forming the natural border between the Atlantic Entre-Douro-e-Minho and the Mediterranean inland regions, and the Atlantic Ocean as its western limit. It’s a unique DOC region comparable only to Porto or Champagne regions. The Vinho Verde Region has celebrated in 2008 the centenary of its demarcation (establishment of boundaries).

4. www.enoport.com CLIMATE AND TERRAIN The region's climate is greatly influenced by the orographic characteristics and the fluvial network. The most significant feature is the yearly rain levels - an average of 1500 mm - and its irregular distribution along the year, concentrated in Winter and Spring. On the other hand, the air temperature along the year develops similarly with the precipitation. The higher temperatures occur at the same time as the lowest precipitation - hot and dry end of Spring and Summer - and the lower temperatures with the highest precipitation - cold and rainy Winters. In what concerns the annual average temperature, the average of high temperatures and the average of low temperatures is not too high, reflecting a mild climate. It can be considered a terroir for freshness. It’s the Atlantic Terroir. Regarding the terrain, the region has a rather irregular topography, characterized by a compact valley's system combined with the fluvial network, developing from the seaside to the inland. “Vinho Verde” region:

5. www.enoport.com GEOLOGY AND SOILS Most of the region lays on a granitic structure. The soil's main origin is the granite disaggregation. Generally, it is characterized by its low depth, predominantly sandy to franco-sandy (superficial) textures, a natural high acidity and poor in phosphorus. The fertility levels are naturally low, as one may easily conclude from the characteristics already mentioned. However and due to the nature of the agrarian systems used in the region since the old times, the soils gained a considerable fertility that allowed supporting one of the most highest population densities in the country. The secret for this fertility may be attributed to the two main types of human intervention in the natural conditions: the control of the terrain, through the construction of terraces and the intensive and persistent penetration of organic substances. “Vinho Verde” region:

6. www.enoport.com The “Vinho Verde” is unique in the world. A naturally light and fresh wine, produced in the Vinho Verde wine Region, in northwest Portugal, a coastal region geographically well placed for the production of excellent white wines and producer of unique blended wines. The wines produced in Vinho Verde region have a higher concentration of malic acid related to the soil and climatic characteristics of the region (This acid can be found in many fruits, such as apples. It freshens the wine. Malic acid comes in grapes and diminishes during bottle ageing or malolactic fermentation. When submitted to malolactic fermentation, it transforms into lactic acid.). It’s one of Portugal’s great claims to fame – a specialty due to a specific terroir that produces one of the most known refreshing wines: a little prickle (sparkle), refreshing acidity and low alcohol content. “Vinho Verde” wine :

7. www.enoport.com The “Vinho Verde” is recognized for its acidity, youth, low alcohol content - 8.5% to 11.5%. With low alcohol content, and therefore fewer calories, the Vinho Verde wine is fruity, easy to drink, great as an aperitif or with light meals, like salads, fish, shellfish, white meats, “tapas”, sushi, sashimi and other international dishes. Despite their high acidity, wines from Vinho Verde are not expected to age well. That’s why most of them are non-vintage. Note: According to a study made by analysts from the research firm Wine Intelligence, to the ProWien organization (wine fair), consumers are increasingly aware of the wine alcoholic strength and prefer low alcohol wines. “Vinho Verde” wine:

8. www.enoport.com Curiosity: Why the name “VINHO VERDE” “Green Wine”? The origin of the name “Vinho Verde” is controversial. There is no single explanation, even among experts. Some say the name is due to the characteristics of the Minho landscape, where the vegetation is intense, lush and evergreen. But most authors associate the name with the conditions of local grapes. They give young wines with high acidity and low alcohol content. A wine that does not mature as the others. “Vinho Verde” wine :

9. www.enoport.com The production of the region is 70% white, 20% red and 10% rosé. The rosés are starting to be exported in greater quantities while the reds, are essentially available only in the domestic market. Vinho Verde doesn’t have a specific grape variety; it’s a blend of different Portuguese varieties. The recommended varieties for whites are: ALVARINHO AVESSO AZAL ARINTO LOUREIRO TRAJADURA Types of “Vinho Verde” :

10. www.enoport.com For the production of Vinho Verde, Enoport United Wines owns the latest technology in conserving the best properties of the wine all year round. It’s called “dessulfitador”, an equipment that consists in freezing the must right after the harvest, and unfreeze it for each bottling, ensuring the preservation of the wine always with the same characteristics as must recently made. The consumer can then enjoy a wine at the early stage of its life cycle, fresh and with young aromas all year round. Technical explanation from Enoport’s winemaking team: “The Dessulfitador is an oenological equipment used to remove the free sulphur of musts that are on “standby”. It is based solely on physical means and it works sending a flash temperature of 90 to 100 to the must, this way allowing a fractionized separation of the SO2 from the wine. The must returns to the condition of "fresh", being able to start the alcoholic fermentation and therefore to obtain young and fresh wines. This methodology is the best option for obtaining white and rosé wines because it reduces the oxidation of the aromas of fermentation and of the grape varieties that have originated the wine.” Enoport technology for “Vinhos Verdes”

11. www.enoport.com The Dessulfitador equipment.

12. www.enoport.com TASTING NOTES

13. www.enoport.com Designation D.O.C. Grapes Arinto (40%); Trajadura (30%); Loureiro (30%). Colour Citric with greenish hues. Aroma Fruity, intense in citrus and white pulp fruits. Floral and tropical nuances Flavour Fruity, fresh, harmonious and slightly spritzy. WinemakingTotal destemming, pneumatic pressing and alcoholic fermentation at the temperature of 59 º F. When and how to Drink It is ideal to accompany fish and seafood courses. Serve at a temperature of 42-46ºF. Analytical parameters Alcoholic strength by volume (%): 9 Total acidity: (g/l) 6,8 pH :3,1 VINHAS ALTAS VINHO VERDE TASTING NOTES

14. www.enoport.com Designation D.O.C. Grapes Espadeiro (50%);Borraçal (30%); Padeiro (20%). Colour Bright pink. Aroma Very fresh and pleasant with a slight floral and well-marked notes of sweet strawberry. Flavour Fruity, fresh, well balanced and slightly crispy. WinemakingTotal destemming, pneumatic pressing and alcoholic fermentation at the temperature of 59 º F. When and how to Drink To drink as an apéritif or accompanying courses of the Mediterranean cuisine such as fish, seafood, white meats and Chinese and Italian cuisine. Serve at a temperature of 42-46ºF. Analytical parameters Alcoholic strength by volume (%): 10,5 Total acidity: (g/l) 7,0 pH :3,2 VINHAS ALTAS ROSÉ TASTING NOTES

15. www.enoport.com Vintage 2011 Wine Spectator magazine – BEST VALUE – 86 points (in 2012) Kim Marcus of The Wine Spectator said “ Very Fruity, with lively peach, ripe apple and cherry flavors that featured jellied citrus notes. Clean on the finish, with minerally notes. Drink now” Wine Spectator Magazine – The Biggest Bargains: High – Production Values – 86 Points Wine Enthusiast magazine – 85 points (in 2012) Roger Voss - Veteran editor and critic of the Wine Enthusiast Magazine “This has attractive apple and citrus fruits, with a crisp structure and some sweetness on the finish.” By Lisa Airy, at www.baltimoresun.com:www.baltimoresun.com “PORTUGUESE WINE HAS WINNING FRESHNESS FACTOR” “But Vinhas Altas is changing the rules of the game. They are using a unique technology that allows them to freeze unfermented grape juice after harvest in order to ferment on-demand during the calendar year. This technique allows them to bottle freshness on a continual basis. And freshness is what Vinho Verde is all about. In Portuguese, vinho verde translates as "green wine." But it isn't green. It comes in red, white and rose versions. The "green" in this instance means "young." The wines are supposed to be youthful and vibrant. And Vinhas Altas delivers both attributes at a most note-worthy price. It's worth hunting down.” MEDALS AND HONORS

16. www.enoport.com  ”Vintaged” (has the vintage on the label, which is not common in this segment).  D.O.C. wine, i.e with designation of controlled origin, meaning that it has the certification of coming from the Vinho Verde demarcated region.  Alcoholic strength: 10%, higher that normal in this segment, resulting in a more complex wine.  Light, fresh and crispy wine – very easy to drink  Modern and trendy packaging.  Appealing to different targets. SELLING PROPOSITIONS:

17. www.enoport.com D.O.C (Denomination of Controlled Origin) Wines from the oldest demarcated regions (Verdes, Bairrada, Douro, Dão, Bucelas, Carcavelos, Colares, Madeira, among others) and therefore subject to legislation (soil characteristics, grape varietals, vinification, bottling). WHAT IS A D.O.C WINE?

18. www.enoport.com Vinhas Altas Reserve comes from the Tejo Region

19. www.enoport.com Located in the center of Portugal, It is a region of not very steep relief that includes a great variety of micro climates and types of soils. The wines produced here show an excellent and increasing quality that breaks a little with the characteristics of the past. It lies in a transition zone climate, with strong Mediterranean influence, followed by a descent over Atlantic continental, depending on latitude and topography. The alcohol content of the wine produced in this region takes higher values ​​due to heating of the grapes by the reflection of the sun on the white sands where the vineyard is planted, thus giving rise to full-bodied wine with a strong character. THE TEJO REGION Tejo Region

20. www.enoport.com TASTING NOTES

21. www.enoport.com Designation Regional Red Wine Grapes Touriga Nacional (40%); Castelão (35%); Trincadeira (25%). Colour Intense garnet colour. Aroma Predominant in red fruits, with cherry, blueberry, raspberry and cassis prevailing. The wild fruits and the toast nuances complete this bouquet. Flavour Fruity flavour, smooth, well-structured and harmonious. WinemakingTotal destemming, extended skin maceration and alcoholic fermentation at 82ºF. When and how to Drink It is ideal to accompany grilled red meats or with sauces, game and structured cheeses. Analytical parameters Alcoholic strength by volume (%): 13,0% Total acidity: (g/l) :5,6 pH :3,50 Sugar (g/l): < 5,0 VINHAS ALTAS RESERVE TASTING NOTES