It is a varietal made from Monastrell, a variety which reigns in Jumilla. The grapes come from vineyards planted on limestone, with lots of rocks. They are nutrient-poor soils, resulting in wine with a great fruit concentration and aromatic intensity. Fermentation takes place for 15 days at a controlled of below 25 ° C. Once fermentation is completed, the Monastrell is refrigerated until bottling. A Jumilla is a wine with character, expression and very fruity aromas.

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