La Sierra del Montsant
The Serra
de Montsant
The mountain that gives our EVOO its character. A natural park where the olive grove is part of the land's memory.
The Serra de Montsant, in the heart of Priorat, is a range of crags, ravines and silence, declared a natural park to preserve a fragile balance: pristine nature living alongside the crops that have shaped these slopes for centuries.
This is where the Hostalets 1898 olive grove is born and grows. Not as an anecdote in the landscape, but as part of its very memory.
The Natural Park
Rugged relief, limestone cliffs, gorges and ravines. A mosaic of Mediterranean woodland, scrub and traditional crops forming an island of biodiversity.
Soil and Climate
Stony, shallow soils that force the olive tree to send its roots deep. A wide gap between day and night temperatures lets the fruit ripen slowly and build up aromas.
Dry Stone and Dry Farming
Olive groves on terraces held up by dry-stone walls, works of rural craftsmanship that have stood for generations. Dry farming respects the natural rhythms of rain and land.
An island of biodiversity.
In the Serra de Montsant Natural Park, holm oaks, pines, rosemary, thyme, junipers and cliff plants clinging to the rocks live side by side. Birds of prey, small mammals, reptiles and a huge variety of pollinating insects complete a living, balanced landscape in which every piece plays its part.
Each tree sinks its roots into stony, shallow soils that are poor in depth but rich in minerals and history. That combination of hardship and beauty is what ultimately turns into character in every drop of our EVOO.
Our own olive groves · Serra de Montsant · Priorat
Austerity that becomes finesse.
The Montsant is a demanding land. The soils are stony and shallow, with plenty of rock and excellent natural drainage. To thrive, the olive tree is forced to send its roots deep, to grow slowly, to adapt.
To this geology is added an inland Mediterranean climate: hot summers, cold winters and a marked difference between day and night temperatures. These contrasts let the fruit ripen slowly, building up aromas, polyphenols and healthy fatty acids without losing freshness or balance.
The apparent austerity of the Montsant is thus slowly transformed into finesse, depth and serenity in the EVOO.
When a Hostalets 1898 EVOO reaches the table, it is not just a product that arrives: a fragment of the Montsant arrives. A protected landscape, a dry-farmed olive grove, ancient roots and a way of understanding the land based on respect and on the value of what endures.Jose Seuma · Olive Grower · Finca Hostalets 1898
Every harvest is a new reading of the mountain.
Of that year's weather, of how the trees responded, of the way the fruit has concentrated aromas, nutrients and nuances. Our work is to listen to that language and carry it, as faithfully as possible, into the bottle.