For generations now, farmers have been well-acquainted with Monastrell’s special ability to withstand drought conditions. In years gone by, they devoted what water they had to their olive groves and almond trees, knowing that their vines could manage without irrigation. It is perhaps due to this ancestral knowledge that the vineyards of Jumilla, one of the driest areas of Spain, are still largely dry-farmed.

Monastrell also has a particularly long vine cycle. This enables the grapes to continue ripening even when the autumn nights get cooler. In this way, they are able to complete their phenolic ripening while preserving acidity. Despite its many qualities, Monastrell can be tricky to grow. Its bunches are small and very compact, resulting sometimes in varying levels of berry ripeness on a single bunch, making careful sorting essential. The skins are thick and can remain tough well into October but have good extractability.