Jumilla D.O. / D.O.P.

Classification of young wine vintages

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See detail of Jumilla D.O. / D.O.P.

DATA

Nº of hectares under vine: 22.333 - Nº of vine growers: 1.568- Nº of wineries: 42 - Harvest 21: Excellent - Production 21: 39.309.000 liters - Marketing: 30% National - 70% International.

LOCATION 

Straddling the provinces of Murcia and Albacete, this wine region covers a wide area of southeastern Spain and includes the municipalities of Jumilla (Murcia) and Fuente Álamo, Albatana, Ontur, Hellín, Tobarra and Montealegre del Castillo (Albacete).

CLIMATE

Continental type with Mediterranean influences. It is characterized by its aridity and low rainfall (270 mm.), which is mainly concentrated in spring and autumn. Winters are cold and summers are dry and quite warm.

SOILS

The soils are predominantly brown, brown/limestone and limestone. In general, they are poor in organic matter, with high water retention capacity and medium permeability.

VARIETIES

Whites: airén, macabeo, malvasía, chardonnay, sauvignon blanc, muscatel de grano menudo, pedro ximénez and verdejo.

Reds: monastrell (main), garnacha, garnacha tintorera, cencibel (tempranillo), cabernet sauvignon, merlot, petit verdot and syrah.

GENERAL CHARACTERISTICS OF THE WINES

WHITES
In general, Jumilla whites are straw yellow in color, have a moderate fruity character, and a certain body in the mouth; they are also balanced and tasty. In some cases, winemakers resort to Muscatel to give greater expression and strength to their wines.
ROSÉ
They usually have a pinkish-salmon color; on the nose they are quite fruity and of good aromatic intensity; on the palate they are tasty, some with a little more body and slightly warm.
RED WINE
This is the wine par excellence of the area, based on a variety, Monastrell, which, subject to new elaborations, gives wines of great color, intense, with characteristic aromas of ripe black fruits and, sometimes, raisined fruit; in the mouth the best are very powerful, with excellent tannic structure, tasty and fleshy. The crianzas combine this fruity character with the contributions of the wood, and in the case of older wines, although oxidative notes may still appear, the evolutionary tendency of the variety is increasingly controlled.
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