Territory  two Region: Murcia, Castilla-La Mancha. Province: Murcia and Albacete .

Jumilla's territory is raised from 400 to 900 m, the climate is dry and hard, continental, warm in summer and cold in the short winters, and influenced by the relatively near Mediterranean. Its soil is brown to reddish-brown, calcareous, loose, stony, that has developed on stony limestone deposits from Miocene debris from surrounding mountains.

Adjustments labeling " Crianza "," Reserva "," Gran Reserva ".

Grape varieties :

White: Airen, Macabeo, Pedro Ximenez Ink: Cabernet Sauvignon, Cencibel, Garnacha Tintorera, Garnacha, Monastrell * Preferred Variety

Tasting: Wines (Jumilla and sweet Jumilla): They have a color straw yellow to pale yellow lightly browned on less than two years and straw yellow to golden yellow in which, beyond this age, I have some references to aging.

They are characterized by fruity, fresh and / or mature aromas, both directly and retronasal olfactory pathway. In the mouth, white wines are balanced acidity, body and alcohol.

Fruit on the palate and medium persistence. In case of sweet wines, these features the predominant sweet mouthfeel, well integrated acidity is added. Rosé wines (Jumilla Monastrell, Jumilla Jumilla and sweet): They have a color between pink and purplish pink strawberry.

They are characterized by fresh and / or ripe fruity aromas, both directly and retronasal olfactory pathway. In the mouth, just like white wines are balanced acidity, body and alcohol.

Fruit on the palate and medium persistence. For sweet wines, the predominant sweet mouthfeel, well integrated acidity is added. Red wines (Jumilla Monastrell, Jumilla Jumilla and sweet): Young reds (two years): They have a purplish red to red cherry. wines with mention of aging: They have a red cherry to ruby red or brick red in the case of prolonged periods of aging. freshwater Jumilla: They have a very high cherry medium intensity color, can reach almost to opacity and present iridescent tiles. With abundant tears.

They are characterized by aromas of fresh fruit and / or mature are predominant in the young, while subjected to aging, are more aromatic complexity, they are accompanied by aromatic sensations provided by a correct process of aging in oak barrels (light ripening, spices, balsamic, memories of oak) and bottle.

Sweet wines have very intense nose clean. From fruity, dominated by feelings of candied fruit and dried fruits, which may be accompanied by balsamic and spicy notes. In the mouth, Large, full-bodied, balanced, fleshy, with noticeable tannins but without aggressiveness.

Clean and persistent aftertaste. For sweet wines, the predominant sweet mouthfeel is added, well integrated acidity. Liqueur wines (Tinto Monastrell): They have a very high average intensity cherry color, can reach almost to opacity and present iridescent tiles. With abundant tears.

They are characterized by fruity aromas, dominated by feelings of candied fruit and dried fruits, which may be accompanied by balsamic and spicy notes. In the mouth, they are powerful, warm and cool at once, with great balance between sweetness, acidity and alcohol.

They may have a bitter and leave a slight roughness from tannins. Long and persistent with great fruitiness in the finish.

Chemical Properties:

Pink: A minimum of 11.5% by volume alcoholic Reds: A minimum alcoholic strength by volume of 12% Pink (Monastrell variety): A minimum alcoholic strength 12% by volume Reds (Monastrell variety): A minimum alcoholic strength by volume of 12.5% .White: A comprised 10% to 14% minimum alcoholic strength by volume Sweet Pink: A minimum alcohol content of 11.5% volume Tinto Dulce: A minimum alcoholic strength by volume of 12.5% ​​Jumilla White: A minimum alcoholic strength by volume of 11%.