Jumilla is a 19,000 ha DO in Murcia, a small region on the coast of southeast Spain. Its specialty is wines made from the Monastrell variety (80% of the region's plantings).
The climate here is arid and continental with drought always a threat. When the rains do come, they are very heavy and pose a threat to blossoms and ripening grapes. An elevated central plateau (400 - 800 m elevation) moderates the heat somewhat.
The landscape is composed of wide valleys and plains with sandy or loamy soils prevalent. The volume of lime in the soil is a key aid in moisture retention.
Most grapes are planted on the mountain-enclosed plateau. Ninety-four percent of the grapes are organic.
Why Jumilla as an Emergent Region?
Jumilla has re-invented itself as a producer of modern, fruity red, white, and Rosé wines. Improved vineyard management, and outside investment in new equipment from industry heavyweights in other Spanish regions, have led to a remarkable increase in wine quality. The result is a new generation of "characterful" wines, some organic, and the majority red, in which the rediscovered Monastrell grape is showing promising results in the hands of skilled winemakers.
Jumilla DO within the broader Murcia wine region. Red oval highlights Jumilla color scheme (Source: vineyards.som) |
The climate here is arid and continental with drought always a threat. When the rains do come, they are very heavy and pose a threat to blossoms and ripening grapes. An elevated central plateau (400 - 800 m elevation) moderates the heat somewhat.
The landscape is composed of wide valleys and plains with sandy or loamy soils prevalent. The volume of lime in the soil is a key aid in moisture retention.
Most grapes are planted on the mountain-enclosed plateau. Ninety-four percent of the grapes are organic.
Why Jumilla as an Emergent Region?
Jumilla has re-invented itself as a producer of modern, fruity red, white, and Rosé wines. Improved vineyard management, and outside investment in new equipment from industry heavyweights in other Spanish regions, have led to a remarkable increase in wine quality. The result is a new generation of "characterful" wines, some organic, and the majority red, in which the rediscovered Monastrell grape is showing promising results in the hands of skilled winemakers.
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The regions identified as emergent by Torres in his initial article are:
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