These wines are a blend of single vineyards from Casa Los Frailes’ estate. Each vineyard is harvested separately and specially prepared to be part of final blend of each wine.
By blending different grapes varieties, terroirs and altitudes, we aim to create the most balanced and expressive wine. These wines can be kept beautifully for ten to twenty years.
The extremely calcareous soil is the main force for the surprising elegance and finess of this Mediterreanean white. The balance of the 3 grapes, acidity and fressness in the Sauvignon blanc, the aromatic profile of the Muscat and the unique personality of the local grape Verdil, make it a citric, fresh and elegant white. It is perfect for drinking as well as gastronomic. Although this wine is consumed shortly after release, we have been pleased to see that they age beautifully for five to ten years.
Single vineyard called “La era”. 650 meters over sea level. The vineyard is divided in 3 plots, Sauvignon blanc, Muscat and Verdil. White limestone and sandy soils (white rendzina) on top of a plinth of lacustrine limestone. Extremely limestone soils, with little iron but with silica good levels, which reduces the limestone activity so vineyard roots can dig deep. Even in very dry years, vineyards stand still and the cycle of the vine is not stress. These soils bring freshness and minerality. Aged of vineyards: 10 years old.
The harvest is manual and by small boxes. After a careful selection of the grapes in the field and in a selection table, a cold maceration pre-fermentation starts at 2ºC for 3 days to extract more the aromas. The fermentation of Muscat and Verdil are in inox deposit at controlled temperature. The Sauvignon blanc ferments and aged in 500L oak barrels during 6 months.
It was the rainiest winter since the year 2013, 520 litres until March. The vines grew very vigorously and with strength. In March, there were few days of frost but only impacted the white grape varieties located in the deep of the valley.
A very dry spring and summer together with the strength of the vines, forced us to make a very severe green pruning. This allows the vines to get enough forces for the whole maturation process. Due to the lack of water, no treatment was done.
The hottest June of our history together with the draught derived in a very short and early harvest. Finally, in August it rained and the Monastrell could profit providing some water reserves for the maturation process during September at lower temperatures. The harvest started on the 22nd September and finished 2th October.
60% Sauvignon blanc , 20% Muscat ,20% Verdil
Yield: 3,000 kgs/hectare
Dry, organic and biodynamic agriculture