In 1996, the Olivares family made their first dessert wine from their oldest, ungrafted Monastrell vines. While the region had a long tradition of Mistelas (aged, fortified grape must), this new release showed that it could also produce superb dessert wines. That first 1996 OLIVARES Dulce Monastrell caused a sensation upon release, rapidly earning placements on many of Spain’s top restaurants lists. Respecting local tradition--and convinced that the wine would produce even greater magic after long aging--the family kept a small part of that debut vintage in large old cask. After 25 years slumbering in barrel, the family has bottled this nectar as VALOR de Olivares.
Twenty-five pesetas weren't much, but it was the price at which you could buy half a liter of Monastrell wine in bulk in 1996. In that year, the Olivares family saw that this variety had a much higher value than what was being estimated. So he looked for his best plot of old free-standing vines and began to work to produce a sweet wine that were traditionally made in the area. Twenty-five years ago they decided to keep some barrels of that very unique first wine. This small documentary piece aims to collect the history of this wine through the winemakers and such important voices in the sector as Ferrán Centelles, sommelier of El Bullli.
