Bodega Cerrón’s fourth-generation winemakers farm ungrafted, dry-farmed Monastrell vineyards — the youngest dating to 1967 — on limestone soils in high-altitude Fuente-Álamo, Jumilla, fermenting with 10% whole clusters and indigenous yeasts in oak foudres. Scoring 94 points from Robert Parker for its “remarkable precision and sense of place,” this Jumilla wine opens with perfumed plum, wild herbs, and crushed stone.
The palate is fine-boned and precise — chalky tannins, clove, white pepper, and a long, stony finish.
