Our Approach
We Believe that a Good Wine is Born in the Vineyard.
We employ integrated winemaking techniques passed down by previous generations of viticulturists in Jumilla. The vineyards are located at high altitude which allows them to mature slowly. We focus on the Monastrell, Shiraz, Tempranillo, and Sauvignon Blanc grape varieties. Since the (old) vineyards are not irrigated they have become extremely resilient with deep roots. In the spring of each year we do the pruning and during the summer we carry out the thinning of the vines. Grapes are harvested manually at the optimum moment of ripeness, ensuring sugar and acidity levels are correct. During the harvest a preliminary grape selection is undertaken.
Grapes are taken to the winery and stored in cooling chambers until necessary. Only ripe, healthy grapes are used in the production of the Monterebro wines. The rest of the harvest is discarded. We wash the de-stemmed grapes in their juices before moving them into tanks where the winemaking process begins. Wines subjected to oak aging are transferred into barrels. 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.