Pascual Olivares Fernandez began producing small quantities of Monastrell in 1930, laying the first brick at Bodegas Olivares. Pascual’s sons, Celestino and Vicente took over operations after their father retired, and they have since been succeeded by the third generation of the Olivares’ family. Pascual’s grandson and namesake is current commander-in-chief at Bodegas Olivares.
Olivares’ wines are vinified using natural yeasts which Pascual tells us is to “preserve the grape’s natural character, and not mask it”. The vines at Olivares are ungrafted – Jumilla was relatively unscathed by the Phylloxera, making the average vine 55 years-old. There are no artificial or chemical fertilizers used on the vines, further illustrating Pascual’s natural approach to winemaking.
Pascual’s ethos is to continue the mission his grandfather started in the 30’s: to fully utilise everything nature has to offer to express the terroir of Jumilla and the flavours of Monastrell. Both Altos de la Hoya and Olivares Crianza are exemplary examples of Pascual’s commitment to his family’s craft.