We prioritise a
living soil
Reducing digging and restoring the soil remains of pruning, pomace wine, and vegetation cover. Grazing sheep help promote natural fertilisation.
In the vineyards of Finca Los Frutales, the warm days and cool nights, along with the unique combination of soil, climate, and topography, give our grapes their unmistakable character, resulting in wines that are a true expression of the terroir.
The vineyard
Our vineyard, located at an altitude of 700 metres, is like an oasis in the rugged and scenic Ronda Range.
The gentle slope of our land allows for good drainage and aeration, while the soil, rich in minerals and with a high limestone content, imparts a unique complexity and depth to our wines, As the vines grow strong and healthy, they soak up the goodness of the earth, resulting in grapes bursting with intense flavours and aromas,
We meticulously tend to our vines, ensuring that each grape receives the utmost care and attention. From the first bud to the final harvest, we work tirelessly to create wines that are not just good, but exceptional. Our dedication to quality is evident in every bottle we produce, each one a masterpiece of flavour, depth, and complexity.
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The people behind the winemaking at Bodega Los Frutales.
Our process
Our team of experts carefully manages the vineyard, observing and respecting the beneficial flora and fauna that call it home.
We prioritise a
Techniques &
treatments
Pruning techniques key to achieving plant balance, and treatments using products permitted in organic agriculture, help to strengthen plants natural defences.
Our ecological
commitment
We believe ecological winemaking results in healthy, resilient plants that are fully integrated into their environment, yielding balanced fruit for quality wines.
Our Harvest
Starting in early August, we keep a close eye on the grapes to make sure they're just right. We check them visually, analytically, and by taste, and when we're happy, we start picking. We do everything by hand, in the early morning when the grapes are at their freshest and most flavourful.
We start by picking our Merlot grapes, used to make both white and red wines. We pick them in mid-August to make a white wine that's light and fresh with a bit of zing.
As the season goes on, we keep picking Merlot grapes for our red wine, which have a different, more mature flavour. Then it's the Syrah and Grenache varieties, finishing with Cabernet Sauvignon in mid-October.
We're always adjusting our techniques for the best results. First, we hand pick our grapes and transport them to the winery in boxes. Then, we use natural yeasts to help them ferment. Finally, we let our wines mature in fine oak barrels, enhancing their flavours and creating fine, supple mouthfeel on the palate.
The magic of the land and the rhythm of the seasons come together to create wines that are simply divine.
Joe Fattorini Bodega Los Frutales
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