VITICULTURE&WINEMAKING

Vineyard Expression

Due to the great variability of growing sites, there is strong vineyard identity in the wines of Mas Doix. From old-vine Garnacha growing on hillsides to high exposure terraces of Cariñena, each plot shows remarkable specificity matched to the most appropriate varietal. For example, the Tossal d’en Bou vineyard has been declared a Gran Vinya Classificada (GrandCru)withthenewvineyard’sclassificationinDOQPriorat.Locatedbetween1,476and1,640feet(450and500m) ofaltitudewithsouthernorientation,itprovides extendedripeningtimeforCariñena.Theresultsareanexcellentbalance betweenacidityandphenolicripening. Otherwise,thebestPrioratvineyardsfacenorthsothattheyarenotroastedbythe late-afternoon sun. With almost no summer rainfall and zero irrigation, yields are incredibly low—as little as four or five fist-sizedbunchespervine.

Minimal Intervention Vinification

All fruit is harvested by hand with minimal manipulation in the cellar. Selection happens three times: first in the field, then as the fruit arrives at the winery, and finally after destemming. These methods allow Mas Doix to preserve the essence of thegrapeandgrowingsite.Limitedyieldsresultinfreshandelegantwineswithasubtleminerality.

Mas Doix farms 100-year-old Garnacha and Cariñena vines. Old vine fruit is prized for healthy root structure and spectacular concentration.

The soil is mostly decomposed slate and shale, with very little organic material. This composition facilitates drainage and is porous enough to allow vine roots to reach deeper than anywhere else on earth. This slate soil shows in the wine as a pronounced minerality typical of many wines of the Priorat. Since the soils are slightly acidic, there is tension and verticality to the wines. Stress due to the lack of organic matter produces concentrated grapes with extremelyhighphenolicmaturity.

The winds also play a factor in the vineyards. Usually, the main winds blow from the northwest. This dry wind is known as El Sereno and originates from the interior of Spain.

considerably lessens the effects of the hottest summer days, maintaining freshness in the wines and theexpressionofterroir.

SingularitiesoftheWinery

The vineyards are located in the coolest part of the Priorat. Mas Doix’s new winery permits them to be self-sufficient, without the need for external energy andwatersupplies.

WhyisMasDoixaGrandesPagosde Españawinery?

MASDOIXPORTFOLIO:

GoodtoKnow

Contact:ValentíLlagostera valenti@masdoix.com

Founded in 1729 by Diego de Alvear y Escalera, Alvear is the oldest family winery in Andalusia and the second-oldest in Spain. The estate has passed ownership from parent to child for eight generations, maintaining a consistent lineage across time. Farming the famed Montilla vineyard, Alvear is known for its mastery of the Pedro Ximénez grape, with some barrels on site aging over 200 years. With this legacy supporting it, Alvear’s ongoing ambition is to preserve this rich tradition while innovating for the years to come.

KEYFACTS

CLIMATE: Semi-continental Mediterranean, with warm, long, dry summers and mild winters; average growing season temperature 70°F (21°C)

ELEVATION:820 - 1,476 feet (up to 650 m)

SOILS: Albariza: chalky soil with high limestone content, mixed with sand and clay

CLASS: DO Montilla-Moriles

History

Alvear was founded by Diego de Alvear y Escalera in 1729, and is the second-oldest Spanish winery still in operation. In the 19th century, Sabina Alvear Ward discovered the potential of the Pedro Ximénez grape, Alvear’s calling card to this day. Also early in 19th century, cellar master Carlos Billanueva began marking the best casks with his initials “C.B.”, which gave rise to the house style. The Fino C.B. label is the fifth-oldest in Spain still in use and is made from the best P.X. musts. Now in its eighth generation, Alvear continues to produce wines reflective of this long history.

VINE: 427 acres (173 ha) across 21 plots are GPE-approved

KEYVARIETALS:Pedro Ximénez

ECO: Integrated viticulture

INNOVATE: Searching for new expressions of the Pedro Ximénez grape, while exploring the roots and particularities of Montilla vineyards waste in the vineyard and cellar. They have a recycling program on site, and, rather than letting byproducts of vinification go to waste, they sell off lees and skins. Alvear is also in the process of obtaining the “Wineries for Climate Protection” certificate, which is granted by a collaborative group of wineries committed to reducing carbon emissions across the wine industry. Alvear exclusively practices integrated viticulture, and commits to a minimum use of herbicides and pesticides, givingprioritytoonlythemostsustainableand ecologicalpractices.