Our Approach

Our Approach

We believe that a good wine is born in the vineyard, which is why we use traditional, familiar winemaking techniques passed down by previous generations. We pay close attention to soil conditions, and use only minimal treatment. We nurture the vineyards vine-by-vine, ploughing the soil when necessary. We farm old vines (approximately 20 to 80 year old Monastrell, Syrah, and Sauvignon Blanc). Vines are not subjected to poor quality irrigation water - only natural moisture. Since the vineyards are not irrigated, our vines have become highly-resilient with deep, moisture-seeking roots. We yield less per vine, but the fruit yielded is more concentrated, and more complex.

The vineyards are located at high altitude, in some of the highest parts of Jumilla - between 700 and 800 meters above sea level. This means that our vines are among the slowest to mature (mainly due to the large temperature differentials at altitude). This ensures we yield clusters of small, concentrated, late-to-ripen grapes, yielding a maximum of 1.75 kg per vine. In the spring we do the pruning, and during the summer we carry out the thinning of the vines. This involves removing densely-formed leaves and loosely-formed grape bunches. This process helps expose the vines to more air which results in a more balanced yield. Grapes are harvested manually at the optimum moment of ripeness, ensuring sugar and acidity levels are correct. From the vineyard, grapes are taken to the winery where they are stored in cooling chambers until necessary.

In the winery, we continue to employ traditional methods, although wherever appropriate we combine these with state-of-the-art winemaking technology to ensure the grapes receive the maximum respect that they deserve. During the harvest a preliminary grape selection is undertaken. Only the best grape bunches are used for the production of the Monterebro wines. Therefore, we discard any grapes that do not meet the high standards required, choosing only ripe, healthy grapes. We wash the de-stemmed grapes in their own juices prior to moving them into small stainless steel tanks where the winemaking process begins. We use native yeast, and only minimal sulphites to preserve the wines.

Wines destined for oak are transferred into new French and American oak barrels with a capacity of 225 litres. Barrels are replaced every three years for optimum results. Each month we check the state of the wine in the barrels and if they require racking, we replace any decrease in volume with the same wine. Our different approaches become noticeable at the end of the winemaking process. Our efforts are rewarded with impressive results. The finished wines reflect, respect, and express the unique terroir of the zone. They can be enjoyed immediately, or subjected to further evolution.