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Bodegas Los Frailes, S.L.

Founded in 1999

Logo from winery Bodegas Los Frailes, S.L.
Logo of the VALENCIA

Wineries Los Frailes it takes his name of the wine payment where he is, Marries Los Frailes (Cals Frares).

From 1771, the Winery has belonged without interruption to the family Velázquez. Public inspectors to our roots, joined the determination for innovating and the anxieties for re-discovering the expressiveness of the autochthonous variety Monastrell, we have stimulated an ambitious familiar project.

From 1999 we stimulate the restructuring variety planting Cabernet Sauvignon, Tempranillo, Robe, Shiraz, looking for the ideal complement of the Mediterranean character of the "monastrell"

Data Winery

Web of winery

Web of winery:

Address of the winery

Address of the winery:
Casa Los Frailes, s/n (Fontanars dels Alforins - 46635 - Valencia - Comunidad Valenciana - España)

Phone winery

Phone winery:
962222220 |

Mobile winery

Mobile winery:
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Fax cellar

Fax cellar:

Person in charge of the winery

Person in charge of the winery:
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130 Acres

Production Capacity

Production Capacity:
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National Distribution

National Distribution:

International Distribution

International Distribution:
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Wine tourism and Shop On-Line

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Wine tasting
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Rural Hotel
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On-Line Shop
No online shop



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Designation of Origin VALENCIA

The perfect harmony between the two varieties typically Spanish, Monastrell and Tempranillo equally, is the perfect combination of old vines of Monastrell grapes ripe and expressive Tempranillo from young vines one able to transmit freshness and aromatic potential to be the perfect complement. After careful manual selection of clusters, each variety was developed separately and after stripping scrupulous and gentle crushing, grapes and fermented in stainless steel tanks at controlled temperature of 24 ° C. Favoring the continued extraction of tannins highest quality with continuous pumping with and without aeration, as rigorous sensory analysis and physicochemical parameters. After a maceration of 20 days for Monastrell, and 18 days for Tempranillo, was pressed introduced second year in barrels of oak Hungarian and American medium roast 2 years for 12 months, working with continuous batoneos.

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