A huge proportion of Jumilla’s vineyard is made up of old vines, mostly low bush vines, which ensure shade and relative coolness for the fruit. Amazingly, some 1,000 hectares of these are ungrafted and at least 50 years old, dating back to a time before grafting became compulsory. At lower altitudes, many vineyards are strategically planted on shady north- facing slopes to preserve balance and freshness in the wines.

While trends in grape variety and wine style may come and go, the realities of farming in Jumilla remain the same, and water remains a precious commodity. Traditionally, Jumilla farmers have grown olives, almonds and grapes. For centuries they have 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.

Making it even more challenging for this variety, Monastrell has a long drawn-out vine cycle. While Tempranillo sets off late and then races through the season, the largely organically-grown Monastrell buds in March and is still ripening at the end of October.