YECLA• Yecla is a town and municipality in eastern Spain, in the extreme north of

the autonomous community of Murcia, located 96 km from the capital of the region, Murcia.

• The origin of the term Yecla comes from the Arabic Yakka, which was the name of a fortress located in the place that is now called Cerro del Castillo. This toponym, however, is not from Arabic origin and it is very likely that it derives from the pre-Roman terms Iko or Ika.

The most important mountains of the locality are Sierra de Salinas (1,238 m), Monte Arabí (1,065 m), Sierra de la Magdalena (1,038 m), and others. The chief buildings are a half-ruined citadel, a modern parish church with a pillared Corinthian facade, and a town hall standing in a fine arcaded plaza mayor (square). Yecla has traditionally had a thriving trade in grain, wine, oil, fruit and other agricultural products produced in the surrounding country. Since the second half of the 20th century, furniture making has become a local trade.

• Yecla is a modern industrial city, the main economic activity of which is the production of furniture. Conserving the winegrowing tradition, Yeclahas become a land of wine, with nationally and internationally recognisedwine producers, and with its own Denomination of Origin, D.O. Yecla.

• Yecla is very active culturally, with the Festivities in honour of the Immaculate Conception, declared of national tourist interest, being a must-see, along with the Festivities of St. Isidore and the Fair in September.

• Throughout the year there are also cultural exhibitions and acts organisedby institutions in the city, such as the Association of Mayordomos, the Higher Chapter of Guilds and the Association of Friends of Music, which has rescued the musical tradition through its Musical Band and the Municipal Music School.

• Its origins date back to the late Palaeolithic period, since when many civilisations have passed through the city: Iberians, Romans, Arabs, etc. Proof of this are the paintings of Monte Arabí, the Iberian remains of Cerro de los Santos, the Roman remains of Los Torrejones and MadinaYakka, imprinted by ancient civilisations.

• Other later civilisations also left their mark, and nowadays we can visit the basilica of La Purísima, of neoclassical style, constructed in two stages as of 1775, alongwith the Parroquia de la Asunción or Iglesia Vieja churches, dating from the 16th century, of Gothic style, amongst many other buildings and monuments.

CULTURE

• Bodegas La Purísima is a cooperative with the reputation of an international wine producer, since our wines are enjoyed in over 30 countries. We are a young, modern, up-to-date wine producer, led by a woman, María Teresa Ruiz González.

• We are a young team, and incorporating technical sales representatives, international advisory, oenologists and a marketing team, whose shared goal is to produce the best quality wines of Yecla.

• Our production is distributed between bulk wines, and elaborated bottled wines and own brands everyday of better quality, which have achieved deserved acclaim and have awarded in several national and international wine competitions.

LA PURÍSIMA WINERY

“Monastrell is the main grape variety, although we also count on the production of other varieties in order to create high quality blends and single varieties”

• A history marked by the commitment of Bodegas La Purísima to quality, innovation and tradition in winemaking.

• Since 1946, Bodegas La Purísima has selected and transformed the fruit of the best vines in order to create the GREAT WINES OF YECLA. A commitment to quality, innovation and tradition in wine-making, recognised by way of numerous international awards and the trust of thousands of customers around the world.

• Bodegas La Purísima was founded in 1946 by several farmers who joined forces in order to improve the quality of Yecla wines. Their determination and desire to produce great wines finally led, in 1975, to their receiving the Denomination Origin title. This was a huge achievement for these farmers who, limited by the border of the municipality, registered the Yecla Denomination of Origin nº 27 in line with the prestigious French AOC.

• At the beginning of the 1990s the wine cellar produced one of its best wines, the Iglesia Vieja Crianza, a wine which opened the door to other great wines. Iglesia Vieja Crianza was one of the first wines of the region to be included in the wine lists of leading restaurateurs in Murcia.

LA PURÍSIMA WINERY (II)

• Wines for exportation

• Our customers include leading international agents and operators in the world of wine.

• Our prestige is based on the consistent quality of all our wines and on our capacity to carry out large operations successfully.

• The wines of BODEGAS LA PURÍSIMA are adapted to the most exigent customers requirements adapting to their quality parameters, both the harvest as the wine elaboration.

• With a production capacity of 9 million litres that accounts for 60% of the Denomination of Origin of Yecla, BODEGAS LA PURÍSIMA responds to the challenge of growing demand from the international market. A market that is discovering the excellence of our wines, as proved by increased production and export of our wines over the last few years.

LA PURÍSIMA WINERY (III)

“BODEGAS LA PURÍSIMA is a name you can trust in the world of wine”

• The Yecla Denomination of Origin is located on the Murcia Plateau, at an altitude of between 500 and 900 metres. It has numerous jagged NE-SE mountain ranges. The most important mountain ranges are the Sierra del Cuchillo, the Sierra Salina and the Serral.

• In this unsettled orography a large number of different soils coexist.

• These soils originated mainly from sediments of the Pliocene period (2000 million years ago). They all have the same pH: theyare all basic soils with an average pH of 8, poor in organic material with low total nitrogen content. These parameters limit the vigour of the vine and make the soils unproductive, thus guaranteeing concentrated wines.

• The dominant texture is sandy-silty, although stony and purely sandy soils can also be found.

• Faced with this variety of soils, Bodegas La Purísima has undertaken important cartography work which allows us to locate each plot in accordance with its soil type, thus allowing us to improve our selection when monitoring the maturity and organisation of the harvest.

SOIL

SOIL (II)

• The climate of Yecla is continental-type and dry: Very hot summers, which can reach 39ºC, and cold winters, the temperatures can drop to -10ºC on the coldest days. The mean temperature in Yecla is around 15ºC.

• Rainfall is scarce, coming mainly in spring and autumn. Summer storms in the form of downpours or torrential rainfall are common in summer, often accompanied by hailstones.

• This climate is the origin of our soil and our wines. Wines with character, colour and intense flavour.

CLIMATE

• Monastrell is a variety of Spanish origin which has been known since the 15th century, and which has been cultivated massively all along the eastern coast of Spain. Its origin is from Camp de Morvedre in Sagunto (Valencia), since there are numerous ancient documents which refer to it.

• There is no doubt that Monastrell is a variety which is incredibly well adapted to our climate. It is capable of supporting long hot summers, long periods of drought, and brusque changes of weather. It can halt its activity in periods of drought and come back to life when the first September rainfall comes.

• Monastrell grape has found its natural habitat in Yecla, giving us the purest and most concentrated wines which can be obtained with this variety.

• At Bodegas La Purísima we have 100 Ha of ungrafted rootstock Monastrell. These old Monastrell vines were planted in the same soil without any grafting, in the exactly same way vines were planted before phylloxera. Phylloxera was a plague which, at the end of the 1890s, razed European vines to the ground, although our Monastrellresisted and was able to survive.

• Monastrell is undoubtedly our most valued grape. Neither the high temperatures, the lack of rainfall or the phylloxera plague at the end of the 1890s have been able to destroy this magnificent grape.

MONASTRELL

• Syrah

• A grape of somewhat unknown origin, believed to be from the Middle East or Italy. It is widely cultivated in the Ródano valley. It was introduced in Spain in 1982. Late in sprouting, its grapes are medium-sized, compact and cylindrical. The grapes are small, bluish-black colour. It is well adapted to hot climates and dry areas. It produces deep coloured red wines, of differing alcoholic content, very aromatic, suitable for high quality ageing. It combines well with Monastrell.

• Tempranillo

• This is the Spanish grape par excellence, and is the most well known outside of Spain, even though it is not widely cultivated beyond our frontiers. Originally from La Rioja it is cultivated in the majority of Denominations of Origin. Its name comes from the rapid maturity compared to other varieties. Upright vine, sensitive to drought. Medium-sized, compact bunches and medium-sized, spherical, bluish-black berries. It gives us high quality balanced, aromatic and slightly acid wines, with a very intense brownish-red colour. It works very well alone.

RED VARIETIES

• Cabernet Sauvignon

A grape originally from the French Médoc (Bordeaux), introduced in Spain in the 19th century by the Marquis of Riscal. Late in sprouting, its bunches are small, with small-, round, thick skinned, hard grapes of deep black colour. It adapts to all climates, hence it is the most widespread grape in the world. It gives intense red wines, with violaceous nuances-, of alcoholic body and aroma, making it the perfect grape for mature wines-, and it is often associated with Tempranillo. The wines it produces have a profound and intense nose and are flavourful on the palate.

• Merlot

Merlot is a dark blue-coloured wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripeningCabernet Sauvignon, which tends to be higher in tannin.

RED VARIETIES (II)

• Sauvignon Blanc

Of French origin, this grape is of intermediate sprouting. The vine is robust with small bunches and small, oval berries of golden yellow colour when ripe. This grape produces dry wines, distinguished and balanced, with great aromatic intensity.

• Macabeo

This is found in abundance in northern Spain; it is believed to originate from the Cuenca del Ebro area, although some believe it is from Valencia. Late in sprouting, its bunches are large and ramose with large, round, golden coloured berries with a fine skin. This is used above all in the production of cava-, and gives a yellow wine with green tones, light and balanced with intense and fruity aromas, elegant, acid and slightly bitter on the palate. It has low alcohol content.

WHITE VARIETIES

• AirénThis is the variety which is most widely planted in Spain, and probably in the world. They were previously considered to be neutral grapes, with very little quality in terms of smell and taste, although nowadays, thanks to modern wine production techniques, they are used to produce fruity, fresh, smooth, pleasant, easy-to-drink wines. It produces young varieties of wine. Late to mature, the bunches are large and loose, with corpulent, spherical, golden grapes.

OUR WINES

• The Blonde

Gold colour with golden reflections. Honey and white flower aromas on the nose. Fresh, light and sweet on the palate

• The Dark hair

Cherry red colour, with brick-red nuances. Predominance of black fruit with spicy overtones on the nose. Smooth, light on the palate, pleasingly drinkable.

• The Readhead

Strawberry pink colour with salmon reflections. Predominance of sweet, caramel and spicy aromas on the nose. Fresh and full bodied.

CAMPULES

Three types Which one is yours?

ESTÍO

ESTÍO

¡Un tinto con vocación de favorito! Su fórmula mágica: 70% Monastrell y 30% Syrah. En la copa un hechizo de color rojo cereza brillante con matices violetas. Para la nariz, el regalo de los aromas de moras y frutas negras. Para el paladar la satisfacción de un buen cuerpo, equilibrio perfecto y un fi nalespeciado. ¡Para disfrutar con frecuencia!

A true red wine favorite! His magical formula: 70% Monastrell and 30% Syrah. In the glass the wine radiates with a deep cherry red with a slightviolet hue. Blackberry and dark fruits enchant the nose and the full bodydelights the palate. Perfectly balanced elegance leading to a spiced finish – a wine that one often wants to fall for!

ESTÍO

¡Mediterráneo incomparable! 100% uva Macabeo, cosechada en el fresco de la noche. Su color dorado irisando a verde, invita a disfrutar el encanto de aromas cítricos y flores blancas con matices de frutas tropicales. Sabor elegante, fresco y armónico. ¡Otra copa por favor!

Undeniably Mediterranean. 100% Macabeo night harvested to maintain freshness. Inviting wine with golden hues adorned bygreen refl exes, a charming citrus fruit and white blossom nose and supported by ripe tropical fruit. Elegant, refreshing and harmoniousflavor – some more, please!

ESTÍO

¡Es hora de enamorarse! De enamorarse de este magnífico rosado: 70% Monastrell, 20% Syrah y 10% Merlot. Puro placer estival: atractivo color rosado, aromas de bayas rojas y peras maduras y un sabor suave y aterciopelado de final refrescante. ¡Otra copa por favor!

Time to fall in love! Especially with this Mediterranean Rosado! Summer pleasure is captured here by the grape trio: 70% Monastrell, 20% Syrah and 10% Merlot. Attractive pink-rose color, aromas of red berries and ripe pears, a soft and velvety wine onthe palate with a refreshing fi nish – quick, a second glass!

CONSENTIDO

“Our spoiled kids”

• Elaborado con uvas 100% Macabeo vendimiadas a principios de septiembre. Solo el mosto flor es fermentado en barrica de roble nuevo. Tras este proceso, permanece sobre sus lías finas durante cinco semanas , lo que le aporta densidad. El resultado es un vino redondo, de inconfundibles aromas varietales, matizados de roble.

• Vinification: This wine is made from 100% Macabeo grapes, harvested at night, during the first week of September. For this wine only the first pressing most was used, final phase of fermentation the wine was left on ist fine lees for five weeks, daily “batonages” being made.

• Tasting Notes: Pale yellow colour. Fresh and flowery with notes of exotic fruits mixed with the aromas of the new oak. Fullness palate , oily and long finish.

CONSENTIDO

“Our spoiled Macabeo”

• Elaborado con uvas 100% Syrah, vendimiadas durante la tercera semana de septiembre , su momento óptimo de madurez . Encubado a baja temperatura y con la fermentación controlada a 22º C, el resultado es un vino de gran cuerpo, vigoroso, de aromas varietales muy definidos , como las especias.

• Vinification: This wine is made from 100% Syrah grapes, harvested during the third week of September when they had reached full ripeness. After vatting, the grapes were left for two days under low temperatura control. Fermentation process was conducted at a controlled temperature of 22°C. The total maceration time was 7 days.

• Tasting Notes: Ruby red colour with purple overtones. Aromas of blue flowers, violeta and lilies with touches of black fruit and spicy nuances. On the palate it is smooth with a pleasing sensation turning to sweetness at the finish.

CONSENTIDO

“Our spoiled Syrah”

• Elaborado con uvas 100% Cabernet Sauvignon, vendimiadas en su momento óptimo de madurez. La técnica de elaboración, encubando a baja temperatura, y con la fermentación controlada a 22ºC nos permite ofrecer un vino de generoso cuerpo, armonioso a la vez y sorprendente en aromas destacando los frutos rojos.

• Vinificaton: This wine is made from 100% Cabernet Sauvignon grapes, harvested during the first week of October. After vatting, the grapes were left for three days at a low temperatura, and fermentation was conducted at a temperatura that never exceeded 22ºc. The first part of the fermentation was done with maceration for 8 days, and finished with a liquid-phase fermentation at a low temperatura.

• Tasting Notes: Deep black cherry colour. Red fruit aromas, redcurrants, cherries, with touches of menthol . Initially a fresh acid palate, fine and well-integrated tannins, a persistent finish.

CONSENTIDO

“Our spoiled Cabernet”

• Elaborado con uvas 100 % Monastrell de nuestros viñedos seleccionados durante más de 25 años. Vendimiado a primeros de octubre y encubado a baja temperatura antes de la fermentación. Una vez fermentado, un leve paso por la madera, que resalta los aromas silvestres y le aporta elegantes y suaves notas de roble.

• Vinification: This wine is made from a rigorous selection from vineyards over 25 years of age, harvested during the first week of October. After vatting, the grapes were left for three days at a low temperatura, enabling all the aromas of the Monastrell variety to be drawn out.Fermentation was conducted at a temperatura of 25ºC. After de-vatting, the wine was transferred to new barrels where it aged for three months to acquire the smooth, elegant taste of oak.

• Tasting Notes: Black cherry colour, good intensity. Predominance of bread of figs, plums with touches of mountain slope herbs and a final of spicy aromas. Fleshy palate, well-integrated mature tannins .

CONSENTIDO

“Our spoiled Monastrell”

• Elaborado con uvas 100% Merlot de viñedos seleccionados. Vendimiamos a mediados de septiembre con encubado a baja temperatura. Tras la fermentación, nos permite ofrecer un vino liviano, de color intenso, donde resaltan los aromas varietales.

• Vinification: This wine is made from 100% Merlot grapes from “Campo Abajo”, harvested during the second week of September. After vatting the grapes were left for two days at a low temperatura and later fermentation was conducted a temperatura of 23°C. The total maceration time was 6 days.

• Tasting Notes: Ruby red colour of high intensity. On the nasa is very fruity, complex with notes of red fruits and a deep of toasted notes. On the palate a pleasant tannins give us a sensation of full body besides of smoothness.

CONSENTIDO

“Our spoiled Merlot”

LP “EARTH”

“LA PURÍSIMA WHITE”

LP “EARTH”

Variety: Sauvignon blanc, macabeo y verdejo

Alcohol: 12% vol.

Residual Sugar: 1.9gr/l

Acidity: 5.45gr/l /( tartaric)

Soil type: Soil permeable with high level of nutrients

Type of crop: The grapes come from vineyards grown in mechanized system

Harvest: It is done at night with grape harvesting machine.

Elaboration: After a light pressing, the fermentation process is done at low temperature

and aging on the lees.

Tasting Notes: Intense on the nose with hints of white flowers and citrus notes. The

palate is fresh and intense, an aromatic white wine that easily stood up the challenge of

maturation in French barriques.

Variety: Monastrell, Syrah, Merlot

Alcohol: 12,5% vol.

Residual Sugar: 2.5gr/l

Acidity: 5.25gr/l /(tartaric)

Soil type: Plot runoff, deep.

Type of crop: The grapes come from vineyards grown in mechanized system

Harvest: It is done at night with grape harvesting machine.

Elaboration: Macerated for 12 hours to extract flavor intensity and later fermentation at low temperature.

Tasting Notes: The nose is very cheerful, with hints of fresh fruit, raspberry. The palate is sweet, fresh, with an ending that invites you to keep drinking.

“LA PURÍSIMA ROSÉ”

LP “EARTH”

Variety: Monastrell

Alcohol: 14% vol.

Residual Sugar: 2.9gr/l

Acidity: 5.17gr/l /(tartaric)

Soil type: Plot sandy loam

Type of crop: The grapes come from vineyards of more than 25 years of cultivation on vessel

Harvest: Harvested by hand.

Elaboration: Maceration of six days, after fermentation, the wine has a light oak aging 3

months

Tasting Notes: The nose is fruity, with hints of the Monastrell grape. The palate is elegant,

long and with a velvety finish.

LA PURÍSIMA MONASTRELL”

LP “EARTH”

Variety: Syrah

Alcohol: 13.5% vol.

Residual Sugar: 2.4gr/l

Acidity: 5.25gr/l /(tartaric)

Type of Soil: Soil silty-sandy

Type of crop: The grapes come from vineyards 15 years of cultivation espalier.

Harvest: It is done at night with grape harvesting machine

Elaboration: Cold maceration for two days and then fermented in tanks for 5 days

Tasting Notes: The nose is varietal, with hints of blue flowers. The palate is intense with varietal character and smooth finish.

“LA PURÍSIMA SYRAH”

LP “EARTH”

Variety: Monastrell, Syrah y Garnacha

Alcohol: 14.6% vol.

Residual Sugar: 2.9 gr/l

Acidity: 5.80 gr/l (tartaric)

Soil type: terrain sandy and limestone.

Type of crop: The grapes come from vineyards over 35 years of cultivation on vessel.

Harvest: Hand Harvested.

Elaboration: Maceration of 10 days, after fermentation, the wine was aged in French oak

barrels for 12 months.

Tasting Notes: The nose is like a modern wine, with many nuances. The palate is fleshy, long

and powerful, with an end very spicy.

“LA PURÍSIMA OLD VINES EXPRESSION”

LP “OLD VINES”

Variety: Monastrell and Garnacha

Alcohol: 15% vol.

Residual Sugar: 2.3gr/l

Acidity: 5.48gr/l /(tartaric)

Soil type: Limestone terrain.

Type of crop: The grapes come from vineyards over 40 years of cultivation on vessel.

Harvest: Hand Harvested.

Elaboration: Maceration of 15 days, after fermentation, the wine was aged in French oak

barrels for 14 months.

Tasting Notes: Subtle aromas, with hints of dried figs and notes of toasted wood. The palate

is intense and round, with a long finish and tasty.

“LA PURÍSIMA PREMIUM”

LP “PREMIUM”

TRAPÍO

Bottle: Black author Bordeaux bottle

Seal: Natural cork

Capsule: Tin

Elaboration: “This wine has been elaborated as a tribute to the most important variety of our land: Monastrell. For this reason, Trapío is 100% Monastrell. Without compromise and without complexes.”

Tasting:

Crossbreed Monastrell from ungrafted dry farmed 50-year-old vines, with a yield of one kilo per vine. Of intense red cherry colour, with complex aromas of leather, liquorish, tobacco and mineral nuances, full-bodied on the palate with a long, intense roast finish.

“Trapío: Must emphasise the origin of the bull, its cattle ranch, its

fierceness, respecting the rusticity of the bull but at the same its characteristic of a low and elegant animal. Trapio is harmony, never the kilos. Trapio is not only the horns, but the seriousness of the whole, its

luster, its forms”

TRAPÍO

IGLESIA VIEJA

Bottle: Green seduction Bordeaux bottle

Seal: Natural cork seal

Elaboration: Elaborated with 70% Monastrell and 30% Cabernet Sauvignon and Tempranillo. The grape used in elaboration is from selected vines. Each variety is elaborated individually with long decantation and controlled temperature. Having matured in oak barrels for 12 months, it is blended and bottled, to be left for 12 to 24 months, acquiring harmony and balance.

Tasting:

Red cherry with evolution nuances. It has a complex nose, first revealing sweet aromas of dried fruits such as figs, prunes and quince, along with vanilla, and then, as the wine opens out, giving way to more balsamic and even acrid aromas. On the palate it is a very balanced wine, with very well integrated smooth tannins, with a long, persistent finish on balsamic nuances.

“IGLESIA VIEJA CRIANZA”

IGLESIA VIEJA

Bottle: Green seduction Bordeaux bottle

Seal: Natural cork seal

Tasting: Cherry colour with slight nuances of evolution. It has a complex nose, with predominant aromas of animals and leather, with, as the wine opens out, more mineral and spicy aromas such as cinnamon, cloves and liquorish upon a black fruit background. On the palate the wine is well structured, full-bodied and with a long finish on balsamic nuances.

“IGLESIA VIEJA RESERVA”

IGLESIA VIEJA

OLD HANDSORGANIC WINE

We produce this wine with Monastrell variety grape from old vineyards. The grape is cold macerated to fully enhance its aroma. The result is a mild wine, with elegant aromas and taste.

Characterized by its complex aromas contributed by the aromatic herbs, which naturally grow in the sunny hills that surround our organic vineyards.

On the palate, this wine highlights it awesome structure with a long and intense spicy finish.

“OLD HANDS YOUNG”

OLD HANDSORGANIC WINE

Made with Monastrell variety. After a fermentation that meets all the requirements of the grape, the wine is kept in oak barrels for four months. The wood will blend the aromas of the variety with spicy hints, yielding an exceptional quality wine.

In nose, memories of dried figs, chocolate, mocha and aromas contributed by the aromatic herbs, which naturally grow in the sunny hills that surround our organic vineyards.

On the palate, this wine highlights its mature tannins, followed by an aromatic and long finish.

“OLD HANDS OAKED”

OLD HANDSORGANIC WINE

Vineyards are North/South oriented in trellis system to get the best maturity for the grapes.

Harvesting is done at night around mid August to preserve the aromas and quality of the grapes.

Maceration is made at low temperature in the press. After pressing, fermentation is made at 13ºC and then ageing on lees is performed to get a great volume on the palate.

In a still glass are primarily highlighted white flowers aromas. In a swirled glass appears exotic fruits hints with delicate aromas that reminds us the Mediterranean character of the wine. In mouth, the wine is intense, fresh with a great volume. The finish is soft with a great aftertaste that invites us to continue enjoying this wine.

“OLD HANDS SAUVIGNON BLANC”

OLD HANDSORGANIC WINE

ENESENCIADULCE

Bottle:Bord. Harmonie 50 cl Musgo

Seal:Natural cork seal

Vinification:Our “dulce” is the result of the natural drying of Monastrell grapes. It`s a natural over-ripening that occurs without the intervention of any rot. The result is a concentration of the sugars and the acids without a change to their natural balance. A unique phenomenon that can only be seen on the oldest vines with low yields and a specific exposure – a unique gift from the Yeclanclimate.

Tasting Notes:A very intense and dark cherry colour. On the nose it is powerful and extravagant with aromas of dried fruits, quince paste, dried apricot and toasted notes. With aeration, the wine reveals notes of menthol, bergamot, eucalyptus and delicious black chocolate chips. The best adjective to describe the wine on the palate is “unctuous” . A sweetish and lively wine whose life and freshness is due to its surprising acidity; this makes the wine friendly and prevents it being sickly sweet. the finish is enhanced by flavours of liquorice and leaves a long-lasting aftertaste of white chocolate. A true tribute to the most sophisticated of deserts.