DO Manchuela is a large area in the centre of Spain, east of Cuenca and Albacete, and has 70 towns in Castilla La Mancha. It is bordered by other Designations of Origin: La Mancha in the west, Jumilla in the south and Almansa and Utiel-Requena to the east. The soil is composed of clay on limestone and the average height of the vineyards are between 600-700 meters. Another unevenness that deeply marks the surface of the area are the two large reservoirs to the north of the cultivation area, Alarcón and Contreras, which allow an abundance of irrigation. These are all very favourable conditions for vine cultivation. Parajes del Valle is a dynamic new winery, founded in 2018 and led by winemaker María Jover, whose experience includes a stint at Vega Sicilia. At just 28, she brings a fresh, modern approach to Jumilla’s winemaking traditions. The winery works exclusively with certified organic Monastrell from old vines (15–40 years), spread across four plots: Fuente de las Perdices, La Cañada de Albatana, and Término de Arriba in northern Jumilla. These vineyards are maintained under the traditional terraje system, where growers rent the land and return 7% of the harvest in exchange for tending the vines. Though this system sustains many of Jumilla’s oldest vineyards (80–90 years), it is increasingly under threat from modern irrigation practices. Parajes del Valle is committed to preserving terraje, even paying above market price to ensure the highest quality fruit. Fermentation starts in stainless steel before finishing in concrete tanks, allowing the wine to naturally clarify and stabilise over winter. || Tasting note: Candied; orange citrus nose of tangerine; orange melon and something sweeter and more artificial, Lucozade original and Irn-Bru? The palate is nice and grippy; with more white nut; along with some citrus and candied fruit notes. Great fresh acidity; matches the structure with a dry finish. || Winemaking Detail: Grapes are hand-harvested then carefully selected at the winery. Spontaneous fermentation with wild native yeasts. Fermentation on skins in 25000 kg deposits in concrete tank for 15 days. Minimal sulphur added after fermentation. The wine is kept in concrete tanks until bottling. || Features Tangerine Melon White nut Savoury Fresh
