While the region of Jumilla grows a vast range of varieties, the region’s focal point is the intense red variety, Monastrell. The region’s heat and climate make it the most suitable area to produce a grape as intense Monastrell.
Jumilla is in the Murcia region of Spain.
In the northern parts of Spain, Jumilla sits in the DOP of Murcia, next to Alicante and Almansa, and is one of the country’s leading wine-producing areas.
The range of varieties grown in Jumilla is mainly native white and red varieties.
The area’s climate, which is considered a Mediterranean climate, allows for various red and white varieties to thrive in the area. The majority of the varieties are native and include reds like Monastrell (which accounts for 85% of the vineyards), Tempranillo, Garnacha, and Garnacha Tintoera. Additionally, several Bordeaux varieties are also grown, including Cabernet Sauvignon, Merlot, and Petit Verdot.
As for the native white wines, Airen, Macabeo, Malvasia, and Pedro Ximenez are grown alongside Chardonnay and Sauvignon Blanc.
The styles of wine made in Jumilla range according to the winemaking laws.
With such prestige, there are laws that govern how the wines have to be produced and labeled. These specific laws that govern most Spanish wines create three distinct styles of wine.
Red Crianza wines are fruity wines that have minimal wood-aging. These wines are intended to be enjoyed young, with the fruitiness and easy-drinking at the forefront.
Red Reserva wines, on the other hand, have to be aged for one year in oak barrels, which adds some depth and complexity to the wines. With Gran Reserva wines, the wines are highly-regarded and well-aged wines, with several years of aging requirements.
Jumilla is good for winemaking due to its excellent soil and climate.
The region has a healthy amount of limestone soil, heat, and moisture to allow the grape varieties to thrive. The region’s summers are hot and long, helping the tannin, fruit, and complexity develop in each variety.