El Nido

VARIETY
Cabernet Sauvignon & Monastrell.
AGING
24 months in French and American oak.
The grapes for this wine are made from 12 Ha -29.65 acresof
Cabernet Sauvignon vineyards and 32 Ha -79 acres- of
very old Monastrell, with a very low yield. The grapes are
harvested with small baskets to prevent bruising. The bunches
are brought to triage tables where the best ones are selected.
It spends 24 months in French and American new oak barrels
where it gets a very typical complexity.
Glass-staining purple. Explosive, alluring scents of blueberry,
boysenberry, pipe tobacco, licorice and vanilla bean. Lush
and broad but juicy and firmly built, with suave candied dark
fruit flavors accented by sexy floral and Asian spice qualities.
Finishes broad, juicy and impressively long, with echoing
boysenberry and spice notes.
FOOD PAIRINGS
Rice, pasta, (noodles, spaghetti, macaroni), vegetables,
mushroom, stewed meat, sausage, pork, roast meat, red
and/or white meat with sauces, grilled meat, short or medium
cheeses.
SERVICE TEMPERATURE
16 - 18ºC

Region Description

Jumilla is a large arid region in southeastern Spain. Temperatures range from freezing to over 100F in the summer. Monastrell (mouvedre) grapes grow well in this region and account for most of the production. Garnacha Tinta, Garnacha Tintorera, Tempranillo, Cabernet Sauvignon, Merlot and Syrah are also grown in Jumilla. Phylloxera hit Jumilla in 1989, later than most regions in Europe. Most of the growers who replanted also modernized their wine production techniques. Jumilla wines have been improving consistently year-over-year for the last two decades. The top Jumilla wines are now among the better wines from Spain and hold their own in competition with the best wines in the world.