After being hand harvested, grapes are foot crushed and transferred to old, 600- litre French oak barrels where must ferments with indigenous yeasts and matures for 6 months. The nose is marked by pure, sweet red fruit and plenty of freshness. The palate has lovely acidity and serious weight, yet is pleasurable and approachable.
Notes on the producer
Juan Antonio is a leading figure in biodynamic and natural winemaking in his native Cuenca. His vineyards are at high altitude for Jumilla, and sit on a combination of clay, limestone and sandstone soils. His vines are between 30 and 90 years old, and some of them are still planted on their own root stocks.
Monastrell, which you may be more familiar with as Mourvèdre, thrives in Jumilla’s hot dry climate. Grapes are sourced from 43-year-old Monastrell vines located in Ontur (Albacete), one of the highest parts of the Jumilla appellation. Altitude ranges from 802 to 950 metres above sea level, and soils are calcareous clay. The climate is continental with a mediterranean influence.