Guide to Wine from Murcia
Until ten years ago, the names Yecla and Jumilla, the wine growing areas in this region, were synonymous with robust wine of high alcoholic content and with a disturbing tendency to oxidation. This was to do with the extremely arid climate, high insolation, and production habits that were still anchored in the past.
Some winemakers, however, have managed to find a way to produce a wine of a better quality. To do so, they’ve had to go against the tide and tackle a long-entrenched culture based on exporting wine in bulk.
This historic area has staked out its claim with the production of red wines with supreme alcoholic tenor and magnificent color, where there used to be a general lack of tannin. The Monastrell grape, basis of the Jumilla, was unsuitable for aging in wood.
Today’s Jumilla wine maintains its aura of popularity and continues to produce spectacular commercial results. By controling the fermentation of the musts and avoiding over-ripening of the grapes, some aromatic roses and pleasant young reds have developed.