With 52% Monastrell grapes, the Region of Murcia is the main producer of this variety. With its small, compact bunches, Monastrell is well adapted to the harsh conditions of Murcia's drylands. Monastrell wines respond well to the requirement for quality wines with intense colour, pronounced fruitiness, well integrated alcohol content, good balance and structure and plenty of body, which are very much in demand in today's marketplace.
Bunches are not overly compact and the skin is tough, with lots of colour. This variety has the highest pip to pulp ratio of all varieties, around 1 to 12 (unbeatable for tannins). This allows it to be mixed with more subtle varieties. It has a natural affinity to oak, combining with it to perfection.
Bunches are medium in size with fairly loose berries. Subtle tannins and high sugar content. Cultivation in hot climates can be tricky because of its low malic acid content and the resulting wines may have little life.
It adapts well to a wide variety of soils and microclimates. Very drinkable as a young wine and yet perfectly complemented by wood.
This is a good producing variety. In order to obtain good quality wine, yield should be low, respecting the concentration of flavours, with a long, cool fermentation finishing with a good ageing in wood. It produces structured, long-lasting wines and is excellent in combination with Monastrell.
Also known as 'Sensible', it produces medium to full-bodied wines with great delicacy and finesse, which are particularly suited to ageing in oak. Grapes from vines that are more than thirty years old produce vigorous yet refined wines. Perfectly adapted to the cooler areas of the Region of Murcia.