The Friars Dolomites

The Friars Dolomites

from Amossos

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On the slopes of a mountain in the Valencian village of Moixent is the Monastrell variety with which the Casa Los Frailes winery makes this red wine that owes its name to the plot where it originates: Las Dolomitas. We are talking about the shallowest soils of the estate, where the roots of the plant go down barely 60 centimetres to meet the bedrock. This fact gives a singularity to the wine that is respected to the maximum in the cellar, with the minimum possible intervention and the use of concrete tanks and clay amphorae that the friars used centuries ago.

We are talking about the shallowest soils of the estate, where the roots of the plant go down just 60 centimetres to meet the bedrock

Grape varieties: 100% Monastrell
Alcoholic content: 14% vol

Tasting notes:
Aroma: Notes of clove and rose intermingle with those of tree bark, tar and fresh turmeric Mouth: In the mouth it is velvety, sweet, envelops the palate and caresses it. It has harmony and persistence. Could it be the dolomite soil that gives it this kindness and finesse?

It's the dolomite soil that gives it this kindness and finesse?

Tasting scores:

93 points Peñín Guide
91+ points Parker Guide

Consume between 14 and 16ºC
The sale of alcohol is prohibited to persons under 18 years of age. Make a responsible consumption.

Do not drink this wine under the age of 18

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Vineyard from a single plot, "Las Dolomitas", with an area of 4.10 hectares. Located at 700 meters above sea level, the soils are very stony and enriched in magnesium. Very shallow soils being very close to the bedrock. It contains marine calcareous conglomerates, boulders and dolomites very rich in magnesium. Vines are 30 years old and dry farming

All the grapes are harvested by hand as all the Monastrell is in goblet. Intervention in the winery is limited to the minimum, indigenous yeasts, gentle pumping over, minimal doses of sulphur and gentle filtering. Both malolactic fermentation and ageing are carried out in the old 18th century vats that the monks used to make the wines. The aging is 10 months in old concrete tanks and clay amphorae.

ECOLOGICAL WINE
DO València

Organic wine

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