Los Frailes, Monastrell Dolomitas 2021

The intervention in the winery is limited to the minimum possible. Fermentation is with native yeasts, gentle pumping over, a minimum dose of sulphur and a gentle final filtering. Both malolactic fermentation and aging take place in old 17th century tanks that the friars used to make wines. The aging is 10 months in old concrete tanks and clay amphorae.

Los Frailes Dolomitas was born, a project that revolves around Monastrell, the most cultivated variety. This winery remains faithful in the variety, and grows vines over 80 years old, continuing with the tradition established by the Jesuits in the 13th century. Specifically, this group, who produced wine for consecration in mass, is responsible for introducing viticulture to this area after the Muslim population was expelled in the 12th century. Today, this production is still spread across the winery’s 130 hectares, which are divided into plots according to the type of soil. With Los Frailes Dolomitas, the vines (over 30 years old) grow on 4.1 hectares at an altitude of 700 metres above sea level, at the foot of the characteristic steep mountains that surround the property. In this area the bedrock, known as calcareous tap, is found at a very shallow depth, guaranteeing the retention of humidity during periods of drought. This lack of precipitation arrives in summer, accompanied by a rise in temperatures that is more pronounced as the altitude increases (reaching a maximum of 35°C). At this point the winds from the sea and the contrasting temperatures at night are key, with this latter being especially needed to cool the plant and give it some respite. At the opposite end of the scale is the month of January, with thermometers registering minimum temperatures of -6ºC. In terms of yield, this translates into a small quantity but high quality of berries, covered by organic (since 2002) and biodynamic certificates, making them one of the first wineries in Spain to achieve this recognition. No chemicals or herbicides are used. All the work is manual, favouring biodiversity, and using methods like plant covers or monitoring lunar cycles.