Monastrell is our region’s classic variety and with Altos de la Hoya we aim to capture its essence. HARVESTING AND WINE MAKING: Finca “Hoya de Santa Ana”, northwest part of the D.O. Monastrell only ungrafted, average age 45 years, harvest done by hand, dry farming. Sandy loam soils with a high percentage of limestone. Grapes selected from the highest plots of the farm, at 830-840 meters of altitude. Harvest carried out during the first fortnight of October. Fermentation in stainless steel tanks with temperature controlled and using wild yeast. AGING: 6-8 months in French oak barrels.
TASTING NOTES: Deep ruby. Ripe, powerful scents of red and dark fruits, minerals and spices. Finishes fresh and long, with a repeating dark fruit note. WHAT THEY SAY: “This is one of the wine world’s most amazing values” -Stephen Tanzer. Once again, this is probably the top value I
found in my annual tastings of new releases Spain.” -Josh Raynolds, VINOUS . “The intense and brooding Olivares Altos de la Hoya Monastrell, had a group of Spanish-wine-loving friends in disbelief: How could a wine so densely flavorful be so cheap?” -Lettie Teague, Wall Street Journal
