A selection of ungrafted Monastrell plots, over 50 years old at Hoya de St. Ana Estate. Highest & coolest subzone within Jumilla D.O.P. with its own Microclimate at 825 meters altitude above sea level.
Organic viticulture practices. No irrigation. Gobelet vine training.
Hand-harvested in pallots. We use wild yeast to allow fermentation to happen slowly and naturally.
Aged 12 months in French oak barrels + 1 year bottle ageing before release.
The result is a black cherry-red color, intense & complex with ripe & succulent fruity aromas, full bodied and well balanced red wine that leaves a sensation of ripe fruit in the mouth, combined with spices and a smoothing feeling. Intense and powerfull, yet vibrant fressnesh on the fruit and beatifully long lasting flavors.
Finca HOYA DE SANTA ANA:
Almost a century ago (1930), Pascual Olivares Fernandez was convinced that Monastrell - Jumilla region original variety incredibly well-adapted to its poor soils and scarce rains - could yield high quality wines with a distinctive character. He began producing small quantities of wine to supply his region, and Bodegas Olivares was thus born.
A unique soil. A weather with sudden seasonal changes. An altitude of 825 meters. 275 hectares of a fortuitous combination of sandy soils with a high percentage of chalk, that allows our Monastrell vines to be resistant and original; to be ungrafted. A selected and survivor vineyard; a senior vineyard. Balance. Personal aromas. Natural process. Harvesting by hand.
Whithin the 275 hectares of our estate, 110 hectares of old, ungrafted Monastrell vines stand out. Our ungrafted vines are rare survivors of the Phylloxera epidemic that spread across Europe at the end 19th century - devastating virtually every wine region on the continent. To this day, 99% of Europe’s vineyards can only survive when grafted onto American rootstock.
Nevertheless, our vines are planted in their own, original rootstock: something unique that gives to the wine its distinctive character.