D.O. Jumilla

100% Monastrell

The wine comes from vineyards that were planted between 1977 and 1987 on shallow arid soils.

Between 1977 and 1987

The vines are planted in the vaso system, an all-natural, with no irrigation.

The soil is very shallow and poor in organic material. Limestone constitutes the majority of the soil and constitutes the mother rock. It is not rare to find ungrafted vines planted in this region due to the amount of sand in the soil.

Continental climate. Cold winters with temperatures' fluctuation from 15º C during the day and -2º C at night. The summers are hot, with temperatures of 35ºC during the day and 10º C - 15º C at night. Rain is scarce.

Maceration lasts 15 days, and is followed by temperature controlled fermentation in stainless steel tanks. 6 months in French oak.

6 months in french oak.

History: Jorge Ordóñez is the pioneer for developing the market for monastrell wines from Jumilla. Previous endeavors in these regions were resoundingly popular in the United States. Rafael Cañizares, co-owner and winemaker has many years of experience in La Mancha and is bringing his knowledge to Jumilla.