Jumilla wine encyclopedia.

D

Jumilla Designation of Origin

A seal that certifies origin, grape and method on the plateau of Murcia and Albacete.

A

Jumilla plateau

An inland mesa between 400 and 900 metres, far from the sea and close to the sun.

S

Limestone soils

Chalk, stone and fertile poverty: the soil that refines Monastrell.

P

Ungrafted vines

A vine without a graft, on its own root: the most direct expression of the soil.

M

Monastrell

The grape of Jumilla. A Mediterranean red, thick-skinned, with a dry-farmed soul.

S

Syrah

A varietal of pepper and dark fruit that in Jumilla gains heat and pulse.

C

Chardonnay

The white that proves Jumilla is not only red.

V

Verdejo

A white of grass, fennel and tension. In Jumilla, a fresh note beside Monastrell.

P

Petit Verdot

A late red, of deep colour and firm tannin. A varietal of character.

M

Merlot

A silky red, of plum and cocoa, that softens the table without losing craft.

C

Cabernet Sauvignon

Structure, cedar and a tannin that asks for time or a roast.

V

Harvest

The moment the wine is decided: not the calendar, the grape.

C

Ageing

Time in wood or bottle that refines the wine. Months you can taste.

B

Oak barrel

The vessel that lets in oxygen and aroma: vanilla, toast, cocoa.

J

Young wine

Without long ageing: fruit, thirst and the pulse of the year.

L

Free-run

The must that runs without pressing: finer, cleaner.

N

Tasting notes

Colour, aroma and palate: the order in which a wine is told.

T

Tannins

The dryness that structures a red. From rustic to silky, according to time.

T

Serving temperature

The degree that opens or closes a wine. More decisive than an expensive glass.

M

Food pairing

The agreement between plate and glass. In Jumilla, almost always with the cooking of the land.