Product Review
Selected from our oldest vineyards of Monastrell grapes growing on calcareous soil under the sunny climate of the Region of Murcia (South East of Spain), located between 600 and 800 meters above sea level. Low yields which below 1.5 kg. per stock. In new American and French Oak barrels at 50/50.
TASTING NOTES:
Cherry colour at sight; ripe fruits and new oak wood very well integrated with fragrances of vanilla, definitely elegant in the nose. Extremely expressive and very well balanced, full bodied wine.
Mourvedre (Monastrell in its native Spain, Mataro in Australia and California) is a black-skinned variety that has been grown in vineyards all around the western Mediterranean for centuries. Thought to have originated in Spain, it is now grown extensively throughout the Iberian Peninsula, southern France, California and South Australia. Mourvedre likes warm, dry climates and has small, thick-skinned berries – the textbook combination for making wines with intense color and high tannin levels. In fact, it is the variety's mouth-drying tannins that earned it the French nickname Etrangle-Chien (the dog strangler).
Jumilla DO Wine region DO Jumilla location.svg Jumilla DO in the region of Murcia and in the province of Albacete in Castile-La Mancha Official name D.O. Jumilla Type Denominación de Origen Country Spain Jumilla is a Spanish Denominación de Origen (DO) for wines that extends over the north of the region of Murcia, including the municipality of Jumilla —from which it takes its name— and the contiguous southeast of the Albacete province (municipalities of Montealegre del Castillo, Fuente-Álamo, Ontur, Hellin, Albatana and Tobarra) in the Castile-La Mancha region. There are currently 32,000 hectares currently under vines in Jumilla DO, 45% of which are in Murcia and 55% in Albacete. There are around 3,000 grape-growers registered.
NULL
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
