Wine description
Trilogía was the first wine of 13th family generation running Casa Los Frailes estate. The first vintage was 2004 and it was a hit due to his freshness, structure and finess for a Mediterranean wine from South East of Spain. This is a blend of 3 grapes with very different personalities: the straight and last personality of the Monastrell, the structure and freshness of the Cabernet Sauvignon and the roundness of the Tempranillo.

Wine description
Trilogía was the first wine of 13th family generation running Casa Los Frailes estate. The first vintage was 2004 and it was a hit due to his freshness, structure and finess for a Mediterranean wine from South East of Spain. This is a blend of 3 grapes with very different personalities: the straight and last personality of the Monastrell, the structure and freshness of the Cabernet Sauvignon and the roundness of the Tempranillo.

Soils
Single Vineyard called “Casas de los aperos” Ruby color- limestone soil located in the slope of the mountain highly sensitive to erosion. Soils very rich in iron which changes the limestone colour into a rubi-color, this effect is known as rubification. These soils are deeper and more porous than the dolomitas ones, thus allowing larger storage of water. These soils provide full-bodied and estructure wines. Vineyards aged 17 years old in dry agriculture.
Single Vineyard called “La parada”. 650 meters over sea level. Limestones and sandy soils (ochre rendzina). They are very poor soils due to rich presence of limestone. However, iron offsets the effect of limestone and the good levels of magnesium allow good grape ripening and keep also good acidity levels (thanks to potassium). The fresh balance of this monastrell is due to this soil. Bush vines planted in 1988 in dry agriculture.
Single vineyard called “Casa Tortosa” at 650 meters. Soils from aluvional origen with a 30% clay. These soils are very deep allowing a good water reserve. Vineyards aged 16 years old in dry agriculture.

Vinification
The harvest was manual. Each variety was vinified separately and selected. After a careful selection of the grapes, a cold maceration pre-fermentation started at 2ºC for 3 days to extract more the aromas, the must was fermenting in inox deposits at controlled temperature of 26ºC . Post fermentative maceration took 23 days for Marselán and 25 days for Monastrell working with the lees and soft battonages. Aged in new French oak and 1st and 2nd year oak barrels of 225L for the Marselan and 500L for the Monastrell during 15 months.

Technical information
Variedades
40% Monastrell, 40% Cabernet Sauvignon, 20% Tempranillo
Yield Monastrell: 3.000 kg/hectare
Yield Syrah: 4.500 kg/hectare
Yield Tempranillo: 5.000 kg/hectare

Organic certificate
Dry, organic and biodynamic agriculture