The region of Murcia in Spain is home to
a very special grape, Monastrell. Although you can sample it across
the region from the capital city of Murcia, through to the coast in Cartagena, the best place to do so is in the north in the wine region itself and I’m starting
off here in Bullas in the wine museum to learn a little bit more before visiting
Lavia, to understand how they make such special wines here. Lavia, we are a very small
winery our philosophy is we prefer the quality to
the quantity, so we prefer the terroir in the wine. We don’t use a lot of wood or things that can change the taste of the of the land.
We prefer the the soul of Lavia in our wines. One of the things that really struck me about Monastrell and the wines in Murcia were just how good value they were so I was really excited to head to another
award-winning winery in Jumilla, the second stop on the Murcia wine route. Gracias. A little bit more modern in this vineyard and it’s beautiful, really cool branding
really funky and a great wine, this one is called Macho Man and it is delicious.
The final stop on the wine route is Yecla, an adorable town with a long wine history where I’d
meet Sandra at Barahonda to understand why Monastrell makes such premium
We mainly use Monastrell because it’s the most special grape and the higher quality one
that we have in Yecla, so normally the higher percent in red wines is Monastrell.
Also the production of some white and some rose, but mainly the most special wines are red ones. Barahonda produce really special wines
because we have focus on the production of a higher quality grape, we produce
high quality wines because we have these most special greaps and we try to use new barrels to produce this most special wine. Barahonda is also home to an
award-winning restaurant, providng the answer to my next question. What kind
of food would you pair wines more here with? Well red meat, all the types of rices,
some cheese, I think everything. It depends on the wine that you’re
looking for. I’ve never had a wine cake before but it’s actually really yummy. After an evening needing sampling some of the tapas that Yecla is famous for I headed to Castaño, wherever Raquel gave me a tour of how they bottled their wine. The noise is insane but you can actually see all the bottles being packed automatically. On the vineyard I finally understand how such a wild terrain produced such a delicious, non-irrigated wine. As you can see it’s a
completely wild bush-vine, no irrigation. At night time in January below five, and we could be in July 40-42 degrees, really warm in summer, and really cold because of the weather and because of the soils as you can see, really rocky soils. That makes all our wines here have this mineral flavours, the roots could be five metres underground.