Grapes are sourced from a 40-year old plot called Las Cañadas planted by their grandfather. The soils are mainly chalky clay, altitude is around 800 metres above sea level. In the winery, the ethos is to let the wine make itself. Grapes are direct pressed into 600 litre seasoned oak barrels, alcoholic fermentation takes place with wild yeasts before fermentation and ageing for six months in neutral oak on lees without batonnage. Neither fined nor filtered before bottling.
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.