El Jamon is named after Spanish Jamón Serrano (literally mountain ham), a type of dry-cured ham traditionally served thinly sliced with olives, cheese and a glass of wine.
The grapes sourced for El Jamon come from the region of Cariñena Denominaciόn de Origen (DO) located in northern Spain, at the base of Sierra de La Virgen. The Cariñena DO is one of Spain's oldest areas to be demarcated, in 1932. The continental climate, high altitudes of the DO and reddish-brown limestone topsoil over slate and alluvial soils is an excellent combination for growing Tempranillo. The cool nights and hot days of the DO aid this thick skinned black grape to ripen properly while maintaining its natural acidity.
El Jamon Tempranillo and El Jamon Crianza are both made from the Tempranillo grape varietal. The difference between the two is the aging requirements for the wine. To be labeled as Crianza, the D.O. Cariñena requires a Crianza to age a minimum of 6 months in barrel and 12 months in bottle before being released from the winery. This required aging develops additional flavors and aromas.