The Vineyards

Poor soils and low rainfall in the Yecla region naturally limit the amount of fruit that the vines can produce, giving a great concentration to the wines. Long days of sunshine and high temperatures give superb phenolic ripeness (which gives those great colors and flavors), although it means we also have to be careful that the sugars and resulting alcohol do not get too high. Cool summer nights help preserve the natural acidity in the grapes, giving the necessary balance to the wines.

The vineyards are scattered throughout the Yecla region, in both Campo Arriba and Campo Abajo. Grapes from individual blocks within each vineyard are fermented and aged separately to give us a "palette" from which we can blend the final wines. The Monastrell and Garnacha Tintorera grapes are from vines that are at least 40 years old and are all old head-pruned bushes. The vines for other grape varietals are up to 20 years old. Each varietal is vinifed separately.

Each vineyard is monitored separately, and the grapes in each are only picked when they are at perfect ripeness, which means that harvest can take over two months - with Chardonnay and Macabeo starting in early September and Monastrell, Garnacha Tintorera, Syrah, Cabernet Sauvignon and Merlot from mid September to late October.