Yecla or Jumilla
(Acceptable to Very Good)
A light red wine from Jumilla DO or Yecla DO

Summary

A crushed fruit fermentation wine, fermented by cultured yeast, at cool temperatures in neutral vessels to retain primary fruit. A short post-fermentation maceration on the skins is common to extract some tannin and additional color. After pressing, malolactic conversion will occur in tank, and oak alternatives (chips or staves) will add oak flavors during a short maturation in tank. Much of production is sold in bulk.

Structure

Structure in Context

Aroma Markers