Jumilla is known for growing Monastrell. This red-skinned variety is called Mourvèdre in France and Mataro in the US, but it’s considered original to this spot in southeastern Spain in the Levante area — a treasure zone of 90+-year-old ungrafted bush-trained vines.
Why Try Jumilla Wine?
Jumilla is known for growing Monastrell. This red-skinned variety is called Mourvèdre in France and Mataro in the US, but it’s considered original to this spot in southeastern Spain in the Levante area — a treasure zone of 90+-year-old ungrafted bush-trained vines. This means they are growing on their own roots (most vineyards have grafted vines) and they have no stake or trellis holding them up.
Jumilla is known for growing Monastrell. This red-skinned variety is called Mourvèdre in France and Mataro in the US, but it’s considered original to this spot in southeastern Spain in the Levante area — a treasure zone of 90+-year-old ungrafted bush-trained vines.
There are three styles of Jumilla wine: Rosado (the Spanish term for rosé), Tinto Joven (little or no oak), and Crianza (12 months oak treatment). Unoaked and younger wines have a dark fruit core, and balance juicy acidity and structure. These are fantastic with charcuterie, taco night, or burgers. When aged in oak they take on more tannic structure and balsamic notes, making excellent candidates for grilled or slow-roasted meats. The rosado style is lively and fruity, a partner for soft cheeses, salads, or pastas.
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