The Winery is located some kilometres away from the historic city centre of Jumilla. It has 25 hectares of vineyard; with red varieties such as Syrah, Cabernet Sauvignon, Petit Verdot and mostly, the native variety Monastrell. From the inception of the construction of facilities, have been taking care of the small details to ensure the means that allow us to work in the best way, facilitating the cohabitation of traditional methods with the actual techniques.
It has a lovely lifted aroma of fresh berry fruits, raspberry and cherry in particular. The palate is full in flavour but not to powerful and has wonderful mouthfeel and texture. Notes of sweeter fruits come through on the finish and its a very satisfying wine.
The perfect accompaniment for slow cooked beef brisket with garlic, paprika and rosemary.
Each of the 3 grape varieties ( Monastrell, Petit Verdot and Syrah ) are picked at optimum times and vinified separately, fermented on skins for around 25 days at a warm 28 degrees C, using a mixture of thermo tanks and concrete vats. A portion of each lot of wine is fermented in used American and French oak before final blending.