Jumilla

The essence of Jumilla In southeastern Spain, between Valencia and Murcia, lies DO Jumilla, a region defined by sun, stone and strength. The red wines here are rich, deep and powerful, dominated by Monastrell (Mourvèdre), which thrives in the dry climate and limestone soils. Monastrell – power and balance Monastrell is the soul of Jumilla: full-bodied and expressive, with aromas of black cherry, fig and Mediterranean herbs. Despite its ripeness, the grape retains freshness from high-altitude vineyards and dramatic day-night temperature shifts. Terroir – sun, stone and soul Vineyards between 400 and 800 meters above sea level soak up over 300 days of sunshine per year. The poor limestone soils produce low yields but great concentration. The result: structured, spicy and sun-soaked wines that capture the essence of Spain’s south. Food Pairing – warmth and depth on the table Jumilla reds are made for flavourful dishes: Monastrell pairs beautifully with grilled meats, stews and Mediterranean dishes with herbs and spice. Try it with lamb, Iberico pork or roasted vegetables like eggplant and lentils. Mature vintages shine with game or truffle dishes. A glass of Jumilla is sunshine in liquid form – intense, warm and full of soul.